Sweetened beverages

MedlinePlus

... 16-ounce (480 ml) glass of sweetened ice tea has 144 calories. A 16-ounce (480 ml) ... as lemon, lime, and berry Plain coffee or tea Alternative Names Obesity - sweetened beverages; Overweight - sweetened beverages; ...

Caffeine and Your Child

MedlinePlus

... Caffeine is a natural stimulant found in coffee, tea, chocolate, and other food and drinks. How Does ... from sodas, but it's also found in coffee, tea, chocolate, coffee ice cream or frozen yogurt, as ...

Effect of black tea consumption on brachial artery flow-mediated dilation and ischaemia-reperfusion in humans.

PubMed

Schreuder, Tim H A; Eijsvogels, Thijs M H; Greyling, Arno; Draijer, Richard; Hopman, Maria T E; Thijssen, Dick H J

2014-02-01

Tea consumption is associated with reduced cardiovascular risk. Previous studies found that tea flavonoids work through direct effects on the vasculature, leading to dose-dependent improvements in endothelial function. Cardioprotective effects of regular tea consumption may relate to the prevention of endothelial ischaemia-reperfusion (IR) injury. Therefore, we examined the effect of black tea consumption on endothelial function and the ability of tea to prevent IR injury. In a randomized, crossover study, 20 healthy subjects underwent 7 days of tea consumption (3 cups per day) or abstinence from tea. We examined brachial artery (BA) endothelial function via flow-mediated dilation (FMD), using high resolution echo-Doppler, before and 90 min after tea or hot water consumption. Subsequently, we followed a 20-min ischaemia and 20-min reperfusion protocol of the BA after which we measured FMD to examine the potential of tea consumption to protect against IR injury. Tea consumption resulted in an immediate increase in FMD% (pre-consumption: 5.8 ± 2.5; post-consumption: 7.2 ± 3.2; p < 0.01), whilst no such change occurred after ingestion of hot water. The IR protocol resulted in a significant decrease in FMD (p < 0.005), which was also present after tea consumption (p < 0.001). This decline was accompanied by an increase in the post-IR baseline diameter. In conclusion, these data indicate that tea ingestion improves BA FMD. However, the impact of the IR protocol on FMD was not influenced by tea consumption. Therefore, the cardioprotective association of tea ingestion relates to a direct effect of tea on the endothelium in humans in vivo.

Caffeine in Pregnancy

MedlinePlus

... things like coffee, tea, soda, chocolate and some energy drinks and medicines. It’s a stimulant, which means it ... yogurt and ice cream Tea Some soft drinks Energy drinks Chocolate and chocolate products, like chocolate syrup and ...

Anti-stress effects of drinking green tea with lowered caffeine and enriched theanine, epigallocatechin and arginine on psychosocial stress induced adrenal hypertrophy in mice.

PubMed

Unno, Keiko; Hara, Ayane; Nakagawa, Aimi; Iguchi, Kazuaki; Ohshio, Megumi; Morita, Akio; Nakamura, Yoriyuki

2016-11-15

Theanine, an amino acid in tea, has significant anti-stress effects on animals and humans. However, the anti-stress effects of drinking green tea have not yet been elucidated. The present study aimed to explore anti-stress effects of green tea and roles of tea components in a mouse model of psychosocial stress. We examined anti-stress effects of three types of green teas, theanine-rich "Gyokuro", standard "Sencha", and Sencha with lowered caffeine (low-caffeine green tea). Furthermore, the roles of tea components such as caffeine, catechins, and other amino acids in anti-stress effects were examined. To prepare low-caffeine green tea, plucked new tea leaves were treated with a hot-water spray. Mice were psychosocially stressed from a conflict among male mice under confrontational housing. Mice consumed each tea that was eluted with room temperature water ad libitum. As a marker for the stress response, adrenal hypertrophy was compared with mice that ingested water. Caffeine was significantly lowered by spraying hot-water on tea leaves. While epigallocatechin gallate (EGCG) is the main catechin in tea leaves, epigallocatechin (EGC) was mainly infused into water at room temperature. Adrenal hypertrophy was significantly suppressed in mice that ingested theanine-rich and low-caffeine green tea that were eluted with water at room temperature. Caffeine and EGCG suppressed the anti-stress effects of theanine while EGC and arginine (Arg) retained these effects. These results suggest that drinking green tea exhibits anti-stress effects, where theanine, EGC and Arg cooperatively abolish the counter-effect of caffeine and EGCG on psychosocial stress induced adrenal hypertrophy in mice. Copyright © 2016 Elsevier GmbH. All rights reserved.

Ileostomy - discharge

MedlinePlus

... sudden increase of very watery output. Drinking hot tea and other liquids may flush any foods that ... Pedialyte contain electrolytes. Drinking soda, milk, juice, or tea will help you get enough liquids. Try to ...

Caffeine Confusion

MedlinePlus

... KA-feen) is a natural chemical found in tea leaves, coffee beans, cacao (the stuff used to ... many common foods and drinks, such as coffee, tea, hot cocoa, soda, chocolate, and some medicines . When ...

Evaluation of transfer rates of multiple pesticides from green tea into infusion using water as pressurized liquid extraction solvent and ultra-performance liquid chromatography tandem mass spectrometry.

PubMed

Chen, Hongping; Pan, Meiling; Liu, Xin; Lu, Chengyin

2017-02-01

Pesticide residues could be transferred from tea into its infusion and by-products, and subsequently consumed by humans. Extra extraction conditions may induce more pesticide leaching into the infusion and by-products of tea and cause greater damage to humans. The aim of this study is to evaluate the infusion of multiple pesticides from green tea into hot water via pressurized liquid extraction. The results showed that pesticides in spiked samples generally have higher leaching (0.8-45.0%) than those in the positive samples. There was a marked rise of transfer rates when water solubility increased from 20mgL(-1) to 450mgL(-1) and LogKow decreased from 6 to 4. All pesticides had more leaching into hot water using pressurized liquid extraction than traditional tea brewing. This study helps in risk assessment of pesticide residues and in the formulation of maximum residue levels (MRLs) in tea and its by-products. Copyright © 2016 Elsevier Ltd. All rights reserved.

Influences of Product Temperature on Emotional Responses to, and Sensory Attributes of, Coffee and Green Tea Beverages.

PubMed

Pramudya, Ragita C; Seo, Han-Seok

2017-01-01

Coffee and green tea are popular beverages consumed at both hot and cold temperatures. When people consume hot beverages concurrently with other activities, they may experience at different temperatures over the period of consumption. However, there has been limited research investigating the effects of product temperatures on emotional responses and sensory attributes of beverages. This study aimed to determine whether emotional responses to, and sensory attributes of, brewed coffee and green tea vary as a function of sample temperature. Using a check-all-that-apply (CATA) method, 157 participants (79 for coffee and 78 for green tea) were asked to evaluate either coffee or green tea samples served at cold (5°C), ambient (25°C), and hot (65°C) temperatures with respect to emotional responses and sensory attributes. The results showed that sample temperature could have significant influences on emotional responses to, and sensory attributes of, coffee and green tea samples. More specifically, 6 and 18 sensory attributes of coffee and green tea samples, respectively, significantly differed with sample temperature. Beverage samples evaluated at 65°C were characterized, regardless of activation/arousal level, by positive emotional responses terms and favorable sensory attributes. While beverages evaluated at 25°C were associated more with negative emotional responses with low activation/arousal, those evaluated at 5°C were more frequently characterized as having negative emotional responses with high activation/arousal. Sensory and emotional drivers of liking for both coffee and green tea differed both with sample temperature and gender. While both emotional responses and sensory attributes were identified as drivers of liking among females, only emotional responses were identified as drivers of liking among males. In conclusion, this study provides empirical evidence that both emotional responses to, and sensory attributes of, coffee and green tea beverages can vary with sample temperatures. To provide a better understanding of product characteristics, emotional responses to, and sensory attributes of, coffee or green tea beverages should be tested over a wider range of product temperatures.

Influences of Product Temperature on Emotional Responses to, and Sensory Attributes of, Coffee and Green Tea Beverages

PubMed Central

Pramudya, Ragita C.; Seo, Han-Seok

2018-01-01

Coffee and green tea are popular beverages consumed at both hot and cold temperatures. When people consume hot beverages concurrently with other activities, they may experience at different temperatures over the period of consumption. However, there has been limited research investigating the effects of product temperatures on emotional responses and sensory attributes of beverages. This study aimed to determine whether emotional responses to, and sensory attributes of, brewed coffee and green tea vary as a function of sample temperature. Using a check-all-that-apply (CATA) method, 157 participants (79 for coffee and 78 for green tea) were asked to evaluate either coffee or green tea samples served at cold (5°C), ambient (25°C), and hot (65°C) temperatures with respect to emotional responses and sensory attributes. The results showed that sample temperature could have significant influences on emotional responses to, and sensory attributes of, coffee and green tea samples. More specifically, 6 and 18 sensory attributes of coffee and green tea samples, respectively, significantly differed with sample temperature. Beverage samples evaluated at 65°C were characterized, regardless of activation/arousal level, by positive emotional responses terms and favorable sensory attributes. While beverages evaluated at 25°C were associated more with negative emotional responses with low activation/arousal, those evaluated at 5°C were more frequently characterized as having negative emotional responses with high activation/arousal. Sensory and emotional drivers of liking for both coffee and green tea differed both with sample temperature and gender. While both emotional responses and sensory attributes were identified as drivers of liking among females, only emotional responses were identified as drivers of liking among males. In conclusion, this study provides empirical evidence that both emotional responses to, and sensory attributes of, coffee and green tea beverages can vary with sample temperatures. To provide a better understanding of product characteristics, emotional responses to, and sensory attributes of, coffee or green tea beverages should be tested over a wider range of product temperatures. PMID:29375418

[Effect of tea extracts, catechin and caffeine against type-I allergic reaction].

PubMed

Shiozaki, T; Sugiyama, K; Nakazato, K; Takeo, T

1997-07-01

The antiallergic effects of green tea, oolong tea, and black tea extracts by hot water were examined. These extracts inhibited the passive cutaneous anaphylaxis (PCA) reaction of rat after oral administration. Three tea catechins, (--)-epigallocatechin (EGC), (--)-epicatechin gallate (ECg), and (--)-epigallocatechin gallate (EGCg) isolated from green tea showed stronger inhibitory effects than that of a green tea extract on the PCA reaction. The inhibitory effects of EGC and EGCg on the PCA reaction were greater than that of ECg. Caffeine also showed a inhibitory effect on the PCA reaction. These results indicate that tea could provide a significant protection against the type-I allergic reaction. These findings also suggest that tea catechins and caffeine play an important role in having an inhibitory effect on the type-I allergic reaction.

Antioxidant Effects of Herbal Tea Leaves from Yacon (Smallanthus sonchifolius) on Multiple Free Radical and Reducing Power Assays, Especially on Different Superoxide Anion Radical Generation Systems.

PubMed

Sugahara, Shintaro; Ueda, Yuto; Fukuhara, Kumiko; Kamamuta, Yuki; Matsuda, Yasushi; Murata, Tatsuro; Kuroda, Yasuhiro; Kabata, Kiyotaka; Ono, Masateru; Igoshi, Keiji; Yasuda, Shin

2015-11-01

Yacon (Smallanthus sonchifolius), a native Andean plant, has been cultivated as a crop and locally used as a traditional folk medicine for the people suffering from diabetes and digestive/renal disorders. However, the medicinal properties of this plant and its processed foods have not been completely established. This study investigates the potent antioxidative effects of herbal tea leaves from yacon in different free radical models and a ferric reducing model. A hot-water extract exhibited the highest yield of total polyphenol and scavenging effect on 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical among four extracts prepared with hot water, methanol, ethanol, and ethylacetate. In addition, a higher reducing power of the hot-water extract was similarly demonstrated among these extracts. Varying concentrations of the hot-water extract resulted in different scavenging activities in four synthetic free radical models: DPPH radical (EC50 28.1 μg/mL), 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical (EC50 23.7 μg/mL), galvinoxyl radical (EC50 3.06 μg/mL), and chlorpromazine cation radical (EC50 475 μg/mL). The yacon tea-leaf extract further demonstrated superoxide anion (O2(-)) radical scavenging effects in the phenazine methosulfate-NADH-nitroblue tetrazolium (EC50 64.5 μg/mL) and xanthine oxidase assay systems (EC50 20.7 μg/mL). Subsequently, incubating human neutrophilic cells in the presence of the tea-leaf extract could suppress the cellular O2(-) radical generation (IC50 65.7 μg/mL) in a phorbol 12-myristate 13-acetate-activated cell model. These results support yacon tea leaves may be a good source of natural antioxidants for preventing O2(-) radical-mediated disorders. Yacon has been considered to be a potent alternative food source for patients who require a dietary cure in regional area, while the leaf part has been provided and consumed as an herbal tea in local markets. We demonstrated here potent antioxidative effects of the tea leaves from yacon in different free radical assays, reducing power assay, and cellular superoxide anion radical generation assay. Results support yacon tea leaves may be a good source of natural antioxidants for preventing O2(-) radical-mediated disorders. © 2015 Institute of Food Technologists®

A Simple Method for Isolation of Caffeine from Black Tea Leaves: Use of a Dichloromethane-Alkaline Water Mixture as an Extractant

NASA Astrophysics Data System (ADS)

Onami, Tetsuo; Kanazawa, Hitoshi

1996-06-01

A simple procedure for the isolation of caffeine from tea leaves has been established without using hot or boiling water. A mixture of tea leaves, dichloromethane, and 0.2 M NaOH was shaken for 7 min, and the organic layer was separated. After evaporation of the organic solvent, residual crystals were purified by recrystallization to give 20-30 mg (student yield) of pure caffeine from one tea bag (2 g).

Mycelial antineoplastic activity of Agaricus blazei.

PubMed

Bertéli, Míria Benetati Delgado; Umeo, Suzana Harue; Bertéli, André; do Valle, Juliana Silveira; Linde, Giani Andrea; Colauto, Nelson Barros

2014-08-01

Basidiocarp of Agaricus blazei (=Agaricus brasiliensis; =Agaricus subrufescens) is used as teas or capsules due to its antineoplastic effect but there are few reports of using mycelium for this purpose. The objective of this study was to evaluate the antineoplastic activity on sarcoma 180 cells implanted in mice of two forms of preparation of the mycelium from two A. blazei strains grown in culture medium with different concentrations of isolated soy protein. Mycelia were grown in Pontecorvo medium with different concentrations of isolated soybean protein (ISP). Mycelial hot water extract, moistened mycelial powder, hot water extract of green tea, Ifosfamida(®) (ifosfamide drug), and saline solution were administered daily by gavage in mice with sarcoma 180 cells to evaluate antineoplastic activity. It was concluded that antineoplastic activity was the same for both strains, except when used as moistened mycelial powder, which rules out the use of mycelial powder in capsules. Mycelial hot water extract had high antineoplastic activity with lower metabolic demand on the spleen and maintenance of normal blood parameters. Mycelial growth in different ISP concentrations had the same antineoplastic activity. Also the vegetative mycelium was as effective as the basidiocarp for sarcoma 180 tumor inhibition. Green tea was as effective as mycelial hot water extract.

Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part II: transfer rates of linalool and linalyl esters into Earl Grey tea infusions.

PubMed

Orth, Anne-Marie; Poplacean, Iulia; Fastowski, Oxana; Engel, Karl-Heinz

2014-01-01

The assessment of dietary exposure via the consumption of flavoured foods is a key element of the safety evaluation of flavouring substances. Linalyl acetate and linalool are the major flavouring substances in Earl Grey teas; the objective of this study was to determine their transfer rates from the tea leaves into the tea beverage upon preparation of a hot water infusion. Spiking experiments revealed a transfer rate of 66% for linalool. In contrast, the transfer rate for linalyl acetate was only 1.9%; in turn, the hydrolysis product linalool (17.0%) and a spectrum (19.9%) of degradation and rearrangement products (monoterpene alcohols, esters and hydrocarbons) were present in the tea beverage. The transfer rates were shown to be proportional to the length of the infusion. The impact of the hot water treatment on the enantiomeric compositions of linalyl acetate and linalool was determined, and structure-dependent experiments were performed by variation of the acyl and the alcohol moiety of the monoterpene ester. Comparative dietary exposure assessments demonstrated the need to take correction factors based on the experimentally determined transfer rates into account. Based on tea consumption data from the UK National Diet and Nutrition Survey (2000/2001), the exposure to linalyl acetate ranges from 0.2 mg day(-1) (average) to 1.8 mg day(-1) (high). The corresponding values for linalool are 4.2 mg day(-1) (average) and 46.6 mg day(-1) (high). The exposure of linalool via consumption of the tea beverage is approximately 26 times higher than that of linalyl acetate, although in the flavoured tea leaves the median content of linalyl acetate is approximately 1.8 times higher than that of linalool.

Residues and contaminants in tea and tea infusions: a review.

PubMed

Abd El-Aty, A M; Choi, Jeong-Heui; Rahman, Md Musfiqur; Kim, Sung-Woo; Tosun, Alev; Shim, Jae-Han

2014-01-01

Consumers are very aware of contaminants that could pose potential health hazards. Most people drink tea as an infusion (adding hot water); however, in some countries, including India, China and Egypt, tea is drunk as a decoction (tea and water are boiled together). An infusion usually brings the soluble ingredients into solution, whereas a decoction brings all soluble and non-soluble constituents together. Therefore, a cup of tea may contain various kinds of contaminants. This review focuses on green and black tea because they are most commonly consumed. The target was to examine the transfer rate of contaminants - pesticides, environmental pollutants, mycotoxins, microorganisms, toxic heavy metals, radioactive isotopes (radionuclides) and plant growth regulators - from tea to infusion/brewing, factors contributing to the transfer potential and contaminants degradation, and residues in or on the spent leaves. It is concluded that most contaminants leaching into tea infusion are not detected or are detected at a level lower than the regulatory limits. However, the traditional practice of over-boiling tea leaves should be discouraged as there may be a chance for more transfer of contaminants from the tea to the brew.

Image analysis and green tea color change kinetics during thin-layer drying.

PubMed

Shahabi, Mohammad; Rafiee, Shahin; Mohtasebi, Seyed Saeid; Hosseinpour, Soleiman

2014-09-01

This study was conducted to investigate the effect of air temperature and air flow velocity on kinetics of color parameter changes during hot-air drying of green tea, to obtain the best model for hot-air drying of green tea, to apply a computer vision system and to study the color changes during drying. In the proposed computer vision system system, at first RGB values of the images were converted into XYZ values and then to Commission International d'Eclairage L*a*b* color coordinates. The obtained color parameters of L*, a* and b* were calibrated with Hunter-Lab colorimeter. These values were also used for calculation of the color difference, chroma, hue angle and browning index. The values of L* and b* decreased, while the values of a* and color difference (ΔE*ab ) increased during hot-air drying. Drying data were fitted to three kinetic models. Zero, first-order and fractional conversion models were utilized to describe the color changes of green tea. The suitability of fitness was determined using the coefficient of determination (R (2)) and root-mean-square error. Results showed that the fraction conversion model had more acceptable fitness than the other two models in most of color parameters. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

TEA: A Code Calculating Thermochemical Equilibrium Abundances

NASA Astrophysics Data System (ADS)

Blecic, Jasmina; Harrington, Joseph; Bowman, M. Oliver

2016-07-01

We present an open-source Thermochemical Equilibrium Abundances (TEA) code that calculates the abundances of gaseous molecular species. The code is based on the methodology of White et al. and Eriksson. It applies Gibbs free-energy minimization using an iterative, Lagrangian optimization scheme. Given elemental abundances, TEA calculates molecular abundances for a particular temperature and pressure or a list of temperature-pressure pairs. We tested the code against the method of Burrows & Sharp, the free thermochemical equilibrium code Chemical Equilibrium with Applications (CEA), and the example given by Burrows & Sharp. Using their thermodynamic data, TEA reproduces their final abundances, but with higher precision. We also applied the TEA abundance calculations to models of several hot-Jupiter exoplanets, producing expected results. TEA is written in Python in a modular format. There is a start guide, a user manual, and a code document in addition to this theory paper. TEA is available under a reproducible-research, open-source license via https://github.com/dzesmin/TEA.

TEA: A CODE CALCULATING THERMOCHEMICAL EQUILIBRIUM ABUNDANCES

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

Blecic, Jasmina; Harrington, Joseph; Bowman, M. Oliver, E-mail: jasmina@physics.ucf.edu

2016-07-01

We present an open-source Thermochemical Equilibrium Abundances (TEA) code that calculates the abundances of gaseous molecular species. The code is based on the methodology of White et al. and Eriksson. It applies Gibbs free-energy minimization using an iterative, Lagrangian optimization scheme. Given elemental abundances, TEA calculates molecular abundances for a particular temperature and pressure or a list of temperature–pressure pairs. We tested the code against the method of Burrows and Sharp, the free thermochemical equilibrium code Chemical Equilibrium with Applications (CEA), and the example given by Burrows and Sharp. Using their thermodynamic data, TEA reproduces their final abundances, but withmore » higher precision. We also applied the TEA abundance calculations to models of several hot-Jupiter exoplanets, producing expected results. TEA is written in Python in a modular format. There is a start guide, a user manual, and a code document in addition to this theory paper. TEA is available under a reproducible-research, open-source license via https://github.com/dzesmin/TEA.« less

Tea waste: an effective and economic substrate for oyster mushroom cultivation.

PubMed

Yang, Doudou; Liang, Jin; Wang, Yunsheng; Sun, Feng; Tao, Hong; Xu, Qiang; Zhang, Liang; Zhang, Zhengzhu; Ho, Chi-Tang; Wan, Xiaochun

2016-01-30

Tea waste is the residue that remains after tea leaves have been extracted by hot water to obtain water-soluble components. The waste contains a re-usable energy substrate and nutrients which may pollute the environment if they are not dealt with appropriately. Other agricultural wastes have been widely studied as substrates for cultivating mushrooms. In the present study, we cultivated oyster mushroom using tea waste as substrate. To study the feasibility of re-using it, tea waste was added to the substrate at different ratios in different experimental groups. Three mushroom strains (39, 71 and YOU) were compared and evaluated. Mycelia growth rate, yield, biological efficiency and growth duration were measured. Substrates with different tea waste ratios showed different growth and yield performance. The substrate containing 40-60% of tea waste resulted in the highest yield. Tea waste could be used as an effective and economic substrate for oyster mushroom cultivation. This study also provided a useful way of dealing with massive amounts of tea waste. © 2015 Society of Chemical Industry.

Comparative oesophageal cancer risk assessment of hot beverage consumption (coffee, mate and tea): the margin of exposure of PAH vs very hot temperatures.

PubMed

Okaru, Alex O; Rullmann, Anke; Farah, Adriana; Gonzalez de Mejia, Elvira; Stern, Mariana C; Lachenmeier, Dirk W

2018-03-01

Consumption of very hot (> 65 °C) beverages is probably associated with increased risk of oesophageal cancer. First associations were reported for yerba mate and it was initially believed that high content of polycyclic aromatic hydrocarbons (PAH) might explain the risk. Later research on other beverage groups such as tea and coffee, which are also consumed very hot, found associations with increased risk of oesophageal cancer as well. The risk may therefore not be inherent in any compound contained in mate, but due to temperature. The aim of this study was to quantitatively assess the risk of PAH in comparison with the risk of the temperature effect using the margin of exposure (MOE) methodology. The human dietary benzo[a]pyrene (BaP) and PAH4 (sum of benzo[a]pyrene, benzo[a]anthracene, chrysene, and benzo[b]fluoranthene) exposure through consumption of coffee, mate, and tea was estimated. The oesophageal cancer risk assessment for both PAH and temperature was conducted using the MOE approach. Considering differences in the transfer of the PAH from the leaves of mate and tea or from the ground coffee to the infusion, and considering the different preparation methods, exposures may vary considerably. The average individual exposure in μg/kg bw/day arising from consumption of 1 cup (0.2 L) of infusion was highest for mate (2.85E-04 BaP and 7.22E-04 PAH4). The average per capita exposure in μg/kg bw/day was as follows: coffee (4.21E-04 BaP, 4.15E-03 PAH4), mate (4.26E-03 BaP, 2.45E-02 PAH4), and tea (8.03E-04 BaP, 4.98E-03 PAH4). For all individual and population-based exposure scenarios, the average MOE for BaP and PAH4 was > 100,000 independent of beverage type. MOE values in this magnitude are considered as a very low risk. On the contrary, the MOE for the temperature effect was estimated as < 1 for very hot drinking temperatures, corroborating epidemiological observations about a probable oesophageal cancer risk caused by this behaviour. The temperature effect but not PAH exposure may pose an oesophageal cancer risk. Consumer education on risks associated with consumption of 'very hot' beverages and policy measures to threshold serving temperatures should be discussed.

Pre-cometary ice composition from hot core chemistry.

PubMed

Tornow, Carmen; Kührt, Ekkehard; Motschmann, Uwe

2005-10-01

Pre-cometary ice located around star-forming regions contains molecules that are pre-biotic compounds or pre-biotic precursors. Molecular line surveys of hot cores provide information on the composition of the ice since it sublimates near these sites. We have combined a hydrostatic hot core model with a complex network of chemical reactions to calculate the time-dependent abundances of molecules, ions, and radicals. The model considers the interaction between the ice and gas phase. It is applied to the Orion hot core where high-mass star formation occurs, and to the solar-mass binary protostar system IRAS 16293-2422. Our calculations show that at the end of the hot core phase both star-forming sites produce the same prebiotic CN-bearing molecules. However, in the Orion hot core these molecules are formed in larger abundances. A comparison of the calculated values with the abundances derived from the observed line data requires a chemically unprocessed molecular cloud as the initial state of hot core evolution. Thus, it appears that these objects are formed at a much younger cloud stage than previously thought. This implies that the ice phase of the young clouds does not contain CN-bearing molecules in large abundances before the hot core has been formed. The pre-biotic molecules synthesized in hot cores cause a chemical enrichment in the gas phase and in the pre-cometary ice. This enrichment is thought to be an important extraterrestrial aspect of the formation of life on Earth and elsewhere.

The analysis of aroma/flavor compounds in green tea using ice concentration linked with extractive stirrer.

PubMed

Alluhayb, Abdullah H; Logue, Brian A

2017-10-06

Worldwide, green tea is one of the most popular beverages. It promotes blood circulation, liver function, and lowers the risk of cancer and cardiovascular diseases. This drink is characterized by the distinctive odors and flavors produced by its constituent compounds, with its value predicated on the amount and type of constituents extracted from the tea leaves during brewing. Ice concentration linked with extractive stirrer (ICECLES) is a novel sample preparation technique, especially applicable for the extraction of relatively polar compounds while retaining excellent extraction efficiencies for non-polar compounds. In this study, ICECLES was used to prepare green tea for analysis of aroma/flavor compounds by gas chromatography-mass spectrometry (GC-MS). ICECLES performed very well, revealing 301 constituents as compared to 245 for SBSE (i.e., 56 more constituents were detected via ICECLES). Moreover, ICECLES produced stronger signal to noise ratios for all except 4 of 301 constituents, with a maximum signal enhancement of 19. Of the constituents which were only detectable using ICECLES, some very important aroma/flavor and/or medicinal compounds were easily identified, including furfural, furfural alcohol, maltol, eugenol, 2-methylpyrazine, phenethyl alcohol, 2,6-dimethoxyphenol, and α-terpineol. Overall, we confirmed that ICECLES sample preparation followed by GC-MS consistently allowed more complete green tea aroma/flavor analysis, especially for relatively polar compounds, some of which are critical for flavor quality. Copyright © 2017 Elsevier B.V. All rights reserved.

Tea, coffee, and caffeine and early-onset basal cell carcinoma in a case-control study

PubMed Central

Ferrucci, Leah M.; Cartmel, Brenda; Molinaro, Annette M.; Leffell, David J.; Bale, Allen E.; Mayne, Susan T.

2014-01-01

Objectives Tea and coffee are hypothesized to play a protective role in skin carcinogenesis via bioactive components, such as caffeine, yet the epidemiologic evidence is mixed. Existing data supports an inverse association with basal cell carcinoma (BCC) more so than for melanoma or squamous cell carcinoma. To understand if tea, coffee, and caffeine are related to early-onset BCC, we evaluated data from 767 non-Hispanic Whites under age 40 in a case-control study in Connecticut. Methods BCC cases (n=377) were identified through Yale's Dermatopathology database. Controls (n=390) were randomly sampled from individuals in the same database with benign skin diagnoses and frequency matched to cases on age, gender, and biopsy site. Subjects completed an in-person interview including assessment of caffeinated coffee and hot tea. We calculated multivariate odds ratios (OR) and 95% confidence intervals (CIs) with unconditional logistic regression for regular consumption and frequency and duration measures. Results Combined regular consumption of caffeinated coffee plus hot tea was inversely associated with early-onset BCC (OR=0.60, 95% CI=0.38–0.96). Those in the highest category of caffeine from these sources had a 43% reduced risk of BCC compared to non-consumers (OR=0.57, 95% CI=0.34–0.95, p-trend=0.037). Conclusions Our findings suggest a modest protective effect for caffeinated coffee plus tea in relation to early-onset BCC that may, in part, be due to caffeine. This study adds to the growing body of literature suggesting potential health benefits from these beverages. PMID:24841641

Tea, coffee, and caffeine and early-onset basal cell carcinoma in a case-control study.

PubMed

Ferrucci, Leah M; Cartmel, Brenda; Molinaro, Annette M; Leffell, David J; Bale, Allen E; Mayne, Susan T

2014-07-01

Tea and coffee are hypothesized to play a protective role in skin carcinogenesis through bioactive components, such as caffeine, yet the epidemiologic evidence is mixed. Existing data support an inverse association with basal cell carcinoma (BCC), more so than for melanoma or squamous cell carcinoma. To understand whether tea, coffee, and caffeine are related to early-onset BCC, we evaluated data from 767 non-Hispanic Whites under age 40 in a case-control study in Connecticut. BCC cases (n=377) were identified through Yale's Dermatopathology database. Controls (n=390) were randomly sampled from individuals in the same database with benign skin diagnoses and frequency matched to cases on age, sex, and biopsy site. Participants completed an in-person interview including assessment of caffeinated coffee and hot tea. We calculated multivariate odds ratios (ORs) and 95% confidence intervals (CIs) with unconditional logistic regression for regular consumption and frequency and duration measures. Combined regular consumption of caffeinated coffee plus hot tea was inversely associated with early-onset BCC (OR=0.60, 95% CI=0.38-0.96). Those in the highest category of caffeine from these sources had a 43% reduced risk of BCC compared with nonconsumers (OR=0.57, 95% CI=0.34-0.95, P-trend=0.037). Our findings suggest a modest protective effect for caffeinated coffee plus tea in relation to early-onset BCC that may, in part, be due to caffeine. This study adds to the growing body of literature suggesting potential health benefits from these beverages.

Alternative hot spot formation techniques using liquid deuterium-tritium layer inertial confinement fusion capsules

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

Olson, R. E.; Leeper, R. J.

2013-09-27

The baseline DT ice layer inertial confinement fusion (ICF) ignition capsule design requires a hot spot convergence ratio of ~34 with a hot spot that is formed from DT mass originally residing in a very thin layer at the inner DT ice surface. In the present paper, we propose alternative ICF capsule designs in which the hot spot is formed mostly or entirely from mass originating within a spherical volume of DT vapor. Simulations of the implosion and hot spot formation in two DT liquid layer ICF capsule concepts—the DT wetted hydrocarbon (CH) foam concept and the “fast formed liquid”more » (FFL) concept—are described and compared to simulations of standard DT ice layer capsules. 1D simulations are used to compare the drive requirements, the optimal shock timing, the radial dependence of hot spot specific energy gain, and the hot spot convergence ratio in low vapor pressure (DT ice) and high vapor pressure (DT liquid) capsules. 2D simulations are used to compare the relative sensitivities to low-mode x-ray flux asymmetries in the DT ice and DT liquid capsules. It is found that the overall thermonuclear yields predicted for DT liquid layer capsules are less than yields predicted for DT ice layer capsules in simulations using comparable capsule size and absorbed energy. However, the wetted foam and FFL designs allow for flexibility in hot spot convergence ratio through the adjustment of the initial cryogenic capsule temperature and, hence, DT vapor density, with a potentially improved robustness to low-mode x-ray flux asymmetry.« less

Alternative hot spot formation techniques using liquid deuterium-tritium layer inertial confinement fusion capsules

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

Olson, R. E.; Leeper, R. J.

2013-09-15

The baseline DT ice layer inertial confinement fusion (ICF) ignition capsule design requires a hot spot convergence ratio of ∼34 with a hot spot that is formed from DT mass originally residing in a very thin layer at the inner DT ice surface. In the present paper, we propose alternative ICF capsule designs in which the hot spot is formed mostly or entirely from mass originating within a spherical volume of DT vapor. Simulations of the implosion and hot spot formation in two DT liquid layer ICF capsule concepts—the DT wetted hydrocarbon (CH) foam concept and the “fast formed liquid”more » (FFL) concept—are described and compared to simulations of standard DT ice layer capsules. 1D simulations are used to compare the drive requirements, the optimal shock timing, the radial dependence of hot spot specific energy gain, and the hot spot convergence ratio in low vapor pressure (DT ice) and high vapor pressure (DT liquid) capsules. 2D simulations are used to compare the relative sensitivities to low-mode x-ray flux asymmetries in the DT ice and DT liquid capsules. It is found that the overall thermonuclear yields predicted for DT liquid layer capsules are less than yields predicted for DT ice layer capsules in simulations using comparable capsule size and absorbed energy. However, the wetted foam and FFL designs allow for flexibility in hot spot convergence ratio through the adjustment of the initial cryogenic capsule temperature and, hence, DT vapor density, with a potentially improved robustness to low-mode x-ray flux asymmetry.« less

Spectrophotometric determination of the tannin contents of various Turkish black tea, beer and wine samples.

PubMed

Tinkiliç, N; Uyanik, A

2001-05-01

This study reports tannin contents of various tea (19), beer (6) and wine (6) samples, produced or sold in Turkey under different brand names. Determinations were carried out by employing a previously reported UV-vis spectrophotometric method. The standard addition procedure was also compared to the direct determination procedure and found to be more reliable. The tannin contents of hot water extracts of tea, tea bag and herbal tea samples ranged between 6.20-8.33, 8.03-6.59 and 2.76-6.54 percent (w/w) respectively. Tannin contents of beer and wine samples determined without extraction were found ranging between 66.36-77.26 and 67.18-107.62 micrograms/mL respectively. Iron contents of analysed wine samples were also found ranging between 0.36 and 10.33 ppm by AAS and no relation is found between tannin and iron contents.

Food intake and the occurrence of squamous cell carcinoma in different sections of the esophagus in Taiwanese men.

PubMed

Chen, Yu-Kuei; Lee, Chien-Hung; Wu, I-Chen; Liu, Jia-Sin; Wu, Deng-Chyang; Lee, Jang-Ming; Goan, Yih-Gang; Chou, Shah-Hwa; Huang, Chia-Tsuan; Lee, Chun-Ying; Hung, Hsin-Chia; Yang, Jeng-Fu; Wu, Ming-Tsang

2009-01-01

The main objective of this study was to further elucidate the effect of consuming various foods on the development of squamous cell carcinoma (SCC) in three different sections of the esophagus. A total of 343 patients with SCC of the esophagus and 755 cancer-free control subjects were recruited for this study from 1996 to 2005. We found that intake of vegetables, raw onions/garlic, and fruits are significantly protective against esophageal SSC risk, whereas intake of hot foods can significantly increase its risk. There was a significant inverse relation between the frequency of tea consumption and esophageal SCC risk (P for trend = 0.005), with a 0.5-fold lower risk associated with the intake of unfermented tea (green tea, oolong tea, or jasmine tea). The effects of dietary factors on esophageal SCC were similar in all subsites, with the exception of consumption of coffee. Coffee consumption was more pronounced in having a protective effect in the middle third section compared with the lower third section of the esophagus (adjusted odds ratio 0.4, 95% confidence interval 0.2-0.9), although this protective effect was marginally significant (adjusted odds ratio 0.6, 95% confidence interval 0.4-1.0) against esophageal SCC in all subsites. Our data also suggest that discomfort when eating hot foods may exert a carcinogenic effect by direct contact with the esophageal mucosa and tend to have more harmful effects in the upper than in the lower esophagus. In contrast, vegetables, fruits, and tea with components that are thought to inhibit carcinogenesis by absorbed components affected all subsites similarly. Our results add additional information that certain dietary components may affect carcinogenesis locally and systemically.

Sensory characteristics and consumer acceptability of decaffeinated green teas.

PubMed

Lee, S M; Lee, H-S; Kim, K-H; Kim, K-O

2009-04-01

Green tea has been widely consumed for its mild flavors and its health benefits, yet caffeine in green tea has been a limitation for those who want to avoid it. The limitation brought increase in need for decaffeinated products in the green tea market. Most of the conventional decaffeination techniques applied in food use organic solvents. However, supercritical carbon dioxide fluid extraction (SC-CO2) method is gaining its intension as one of the future decaffeination methods that overcomes the problems of conventional methods. The purpose of this study was to identify sensory characteristics of decaffeinated green teas applied with SC-CO2 method and to observe the relationship with consumer acceptability to elucidate the potentiality of applying SC-CO2 technique in decaffeinated green tea market. Descriptive analysis was performed on 8 samples: green teas containing 4 caffeine levels (10%, 35%, 60%, and 100%) infused at 2 infusing periods (1 or 2 min). It was found that the SC-CO2 process not only reduced caffeine but also decreased some important features of original tea flavors. Two groups were recruited for consumer acceptability test: one (GP I, N = 52), consuming all types of green teas including hot/cold canned teas; and the other (GP II, N = 40), only consuming the loose type. While GP II liked original green tea the most, GP I liked highly decaffeinated green teas. Although the SC-CO2 method had limitations of losing complex flavors of green teas, it appeared to have future potential in the decaffeinated green tea market within or without the addition of desirable flavors.

Phosphorous and Your CKD Diet

MedlinePlus

... OR AVOID Beverages beer/ale chocolate drinks cocoa dark colas drinks made with milk canned iced teas ... developed solely from internal experts on the subject matter, including medical advisory boards, who have developed guidelines ...

Comparisons of ice packs, hot water immersion, and analgesia injection for the treatment of centipede envenomations in Taiwan.

PubMed

Chaou, Chung-Hsien; Chen, Chian-Kuang; Chen, Jih-Chang; Chiu, Te-Fa; Lin, Chih-Chuan

2009-08-01

To compare the effectiveness of ice packs and hot water immersion for the treatment of centipede envenomations. Sixty patients envenomated by centipedes were randomized into three groups and were treated with ice packs, hot water immersion, or analgesia injection. The visual analog score (VAS) for pain was measured before the treatment and 15 min afterward. Demographic data and data on local and systemic effects after centipede bites were collected. The VAS scores and the pain decrease (DeltaVAS) were compared between the three groups. All patients suffered from pain at the affected sites; other local effects included redness (n = 49, 81.7%), swelling (n = 32, 53.3%), heat (n = 14, 23.3%), itchiness (n = 5, 8.3), and bullae formation (n = 3, 5.0%). Rare systemic effects were reported. All three groups had similar VAS scores before and after treatment. They also had similar effectiveness in reducing pain caused by centipedes bites (DeltaVAS = 2.55 +/- 1.88, 2.33 +/- 1.78, and 1.55 +/- 1.68, with ice packs, analgesia, and hot water immersion, respectively, p = 0.165). Ice packs, hot water immersion, and analgesics all improved the pain from centipede envenomation. Ice pack treatment is a safe, inexpensive, and non-invasive method for pre-hospital management in patients with centipede envenomation.

Armed Forces Food Preferences

DTIC Science & Technology

1974-12-01

Breakfast Cereals 11 Griddle Cakes 12 Eggs 13 Breakfast Meats Arm®d Forces High Preference and Low Preference Foods HIGH Tom. Veg. Noodle Soup...Tomato Soup Chicken Noodle Soup Orange Juice Grape Juice Lemonade Iced Tea Milk Ice Cream Cola Doughnuts Sweet Rolls Cold Cereal Griddle...Grape Lemonade Lime-Flavored Drink Cherry-Flavored Drink Instant Coffee Freeze-Dried Coffee Skimmed Milk Buttermilk Frutt-Flvd. Yogurt Lo-cal

In vitro study of color stability of polycrystalline and monocrystalline ceramic brackets

PubMed Central

de Oliveira, Cibele Braga; Maia, Luiz Guilherme Martins; Santos-Pinto, Ary; Gandini Júnior, Luiz Gonzaga

2014-01-01

Objective The aim of this in vitro study was to analyze color stability of monocrystalline and polycrystalline ceramic brackets after immersion in dye solutions. Methods Seven ceramic brackets of four commercial brands were tested: Two monocrystalline and two polycrystalline. The brackets were immersed in four dye solutions (coffee, red wine, Coke and black tea) and in artificial saliva for the following times: 24 hours, 7, 14 and 21 days, respectively. Color changes were measured by a spectrophotometer. Data were assessed by Multivariate Profile Analysis, Analysis of Variance (ANOVA) and Multiple Comparison Tests of means. Results There was a perceptible change of color in all ceramic brackets immersed in coffee (ΔE* Allure = 7.61, Inspire Ice = 6.09, Radiance = 6.69, Transcend = 7.44), black tea (ΔE* Allure = 6.24, Inspire Ice = 5.21, Radiance = 6.51, Transcend = 6.14) and red wine (ΔE* Allure = 6.49, Inspire Ice = 4.76, Radiance = 5.19, Transcend = 5.64), but no change was noticed in Coke and artificial saliva (ΔE < 3.7). Conclusion Ceramic brackets undergo color change when exposed to solutions of coffee, black tea and red wine. However, the same crystalline structure, either monocrystalline or polycrystalline, do not follow the same or a similar pattern in color change, varying according to the bracket fabrication, which shows a lack of standardization in the manufacturing process. Coffee dye produced the most marked color changes after 21 days of immersion for most ceramic brackets evaluated. PMID:25279530

In vitro study of color stability of polycrystalline and monocrystalline ceramic brackets.

PubMed

de Oliveira, Cibele Braga; Maia, Luiz Guilherme Martins; Santos-Pinto, Ary; Gandini Junior, Luiz Gonzaga

2014-01-01

The aim of this in vitro study was to analyze color stability of monocrystalline and polycrystalline ceramic brackets after immersion in dye solutions. Seven ceramic brackets of four commercial brands were tested: Two monocrystalline and two polycrystalline. The brackets were immersed in four dye solutions (coffee, red wine, Coke and black tea) and in artificial saliva for the following times: 24 hours, 7, 14 and 21 days, respectively. Color changes were measured by a spectrophotometer. Data were assessed by Multivariate Profile Analysis, Analysis of Variance (ANOVA) and Multiple Comparison Tests of means. There was a perceptible change of color in all ceramic brackets immersed in coffee (ΔE* Allure = 7.61, Inspire Ice = 6.09, Radiance = 6.69, Transcend = 7.44), black tea (ΔE* Allure = 6.24, Inspire Ice = 5.21, Radiance = 6.51, Transcend = 6.14) and red wine (ΔE* Allure = 6.49, Inspire Ice = 4.76, Radiance = 5.19, Transcend = 5.64), but no change was noticed in Coke and artificial saliva (ΔE < 3.7). Ceramic brackets undergo color change when exposed to solutions of coffee, black tea and red wine. However, the same crystalline structure, either monocrystalline or polycrystalline, do not follow the same or a similar pattern in color change, varying according to the bracket fabrication, which shows a lack of standardization in the manufacturing process. Coffee dye produced the most marked color changes after 21 days of immersion for most ceramic brackets evaluated.

Study on the simultaneous determination of seven benzoylurea pesticides in Oolong tea and their leaching characteristics during infusing process by HPLC-MS/MS.

PubMed

Chen, Lei; Chen, JinFa; Guo, Ying; Li, JianRong; Yang, YiQiang; Xu, LiangJun; Fu, FengFu

2014-01-15

A method for the simultaneous determination of 7 benzoylurea pesticides (chlorfluazuron, diflubenzuron, fluazuron, flufenoxuron, hexaflumuron, teflubenzuron and triflumuron) in the manufactured Oolong tea leaves and its infusion was described. The method has a LOD of 0.03-1.00ng/mL, a recovery of 90.4-103% for made tea and 90.3-102% for tea-infused liquid, respectively. By using the proposed method, the leaching characteristics of above 7 pesticides during infusing process were investigated. The experimental results revealed that: (1) diflubenzuron can be most easily extracted out during infusing process, followed by triflumuron, teflubenzuron, hexaflumuron, chlorfluazuron, flufenoxuron and fluazuron. (2) The leaching of flufenoxuron and chlorfluazuron during infusing process seems to be controlled by only their solubility, whereas, the leaching of other 5 benzoylurea insecticides was primarily controlled by their partitioning coefficient between made tea and hot water. The results of this study are helpful for the accurate evaluation of the safety of Oolong tea. Copyright © 2013 Elsevier Ltd. All rights reserved.

Determination of the caffeine contents of various food items within the Austrian market and validation of a caffeine assessment tool (CAT).

PubMed

Rudolph, E; Färbinger, A; König, J

2012-01-01

The caffeine content of 124 products, including coffee, coffee-based beverages, energy drinks, tea, colas, yoghurt and chocolate, were determined using RP-HPLC with UV detection after solid-phase extraction. Highest concentrations of caffeine were found for coffee prepared from pads (755 mg l⁻¹) and regular filtered coffee (659 mg l⁻¹). The total caffeine content of coffee and chocolate-based beverages was between 15 mg l⁻¹ in chocolate milk and 448 mg l⁻¹ in canned ice coffee. For energy drinks the caffeine content varied in a range from 266 to 340 mg l⁻¹. Caffeine concentrations in tea and ice teas were between 13 and 183 mg l⁻¹. Coffee-flavoured yoghurts ranged from 33 to 48 mg kg⁻¹. The caffeine concentration in chocolate and chocolate bars was between 17 mg kg⁻¹ in whole milk chocolate and 551 mg kg⁻¹ in a chocolate with coffee filling. A caffeine assessment tool was developed and validated by a 3-day dietary record (r²= 0.817, p < 0.01) using these analytical data and caffeine saliva concentrations (r²= 0.427, p < 0.01).

Investigation of the Intake of a Stationary Gas Turbine to Prevent Ice Formation

NASA Astrophysics Data System (ADS)

Tramposch, Andreas; Molnár, Vojtech; Ridzoň, František

2011-12-01

Repeated emergency shutdowns of a stationary gas turbine under conditions of sub-freezing temperatures and moist air have led to the suspicion that ice formation in the intake channel and compressor may be a contributing factor. To understand the reason, why the installed ice protection system is not effective, a numerical investigation of the intake channel with the installed hot air ice protection system has been performed. It is shown that mixing of hot air with cold outside air is incomplete, explaining the ice accretion.

Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis.

PubMed

Chan, Eric W C; Soh, Eu Ying; Tie, Pei Pei; Law, Yon Peng

2011-10-01

The role of non-polymeric phenolic (NP) and polymeric tannin (PT) constituents in the antioxidant and antibacterial properties of six brands of green, black, and herbal teas of Camellia sinensis were investigated. Total phenolic content (TPC) and ascorbic acid equivalent antioxidant capacity (AEAC) were assessed using the Folin-Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, respectively. Minimum inhibitory dose (MID) against Gram-positive Micrococcus luteus, Staphylococcus aureus, and Bacillus cereus, and Gram-negative. Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa was assessed using the disc-diffusion method. Teas were extracted with hot water successively three times for one hour each time. The extracts were fractionated using Sephadex LH-20 column chromatography to obtain the NP and PT constituents. Extraction yields ranged from 12 to 23%. Yields of NP fractions (70-81%) were much higher than those of PT fractions (1-11%), suggesting that the former are the major tea components. Ranking of antioxidant properties of extracts was green tea>black tea>herbal tea. For all six teas, antioxidant properties of PT fractions were significantly higher than extracts and NP fractions. Extracts and fractions of all six teas showed no activity against the three Gram-negative bacteria. Green teas inhibited all three Gram-positive bacteria with S. aureus being the least susceptible. Black and herbal teas inhibited the growth of M. luteus and B. cereus, but not S. aureus. The most potent were the PT fractions of Boh Cameron Highlands and Ho Yan Hor with MID of 0.01 and 0.03 mg/disc against M. luteus. Results suggested that NP constituents are major contributors to the antioxidant and antibacterial properties of teas of C. sinensis. Although PT constituents have stronger antioxidant and antibacterial properties, they constitute only a minor component of the teas.

Acute effects of ingestion of black and green tea on lipoprotein oxidation.

PubMed

Hodgson, J M; Puddey, I B; Croft, K D; Burke, V; Mori, T A; Caccetta, R A; Beilin, L J

2000-05-01

Tea has been associated with a reduced risk of cardiovascular disease. One proposed mechanism of this risk reduction involves inhibition of lipoprotein oxidation in vivo by antioxidant polyphenolic compounds derived from tea. However, controlled interventions uniformly failed to show that ingestion of tea can inhibit LDL oxidation ex vivo. The absence of effects in previous studies may be due to the isolation of LDL particles from polyphenolic compounds that are present in the aqueous phase of serum. The objective of this study was to examine the acute effects of ingestion of black and green tea on ex vivo Cu(2+)-induced lipoprotein oxidation without prior isolation of lipoproteins from serum. The acute effects of 4 hot drinks-green tea and black tea (each at a dose equivalent to 4 standard cups), water matched to the teas for caffeine content, and water-were assessed in 20 healthy men by using a Latin-square design. The lag time to lipoprotein diene formation, slope of the propagation phase of the oxidation curve, and area under the oxidation curve were calculated. Urinary concentrations of 4-O-methylgallic acid were used as a marker of uptake and metabolism of polyphenolic compounds from tea. Significant increases in urinary 4-O-methylgallic acid for black and green tea (P < 0. 0001) were observed. Caffeine did not significantly influence lipoprotein oxidation. Compared with the water control, there was a greater lag time for black tea (5.4 +/- 2.9 min; P = 0.05) that was of borderline significance and a similar trend for green tea (4.4 +/- 2.8 min; P = 0.17). Slope and area under the oxidation curve were not altered. Black tea has a mild acute effect on ex vivo lipoprotein oxidation in human serum. 2000;71:-7.

Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage.

PubMed

Tewari, Shweta; Dubey, Kriti Kumari; Singhal, Rekha S

2018-04-01

Ready-to-drink (RTD) ice tea is a ready prepared tea, produced from green and black tea originating from same plant Camellia sinensis . The objective of this study was to determine the effect of prebiotics [galacto-oligosaccharide (GOS), fructo-oligosaccharide (FOS), and inulin] or synbiotic ingredients (GOS, FOS, inulin, and Lactobacillus acidophilus ) on the sensory properties and consumer acceptability of RTD. The quality of green tea extract (GTE) and black tea extract (BTE) was improved with pretreatment of cellulase and pectinase enzymes. The combined enzymatic extraction amplified total extractives up to 76% in GTE and 72% in BTE. Total polyphenol was found to be enhanced to 24% in GTE and 19% in BTE. GTE was further selected for development of RTD in two different formats; synbiotic RTD and prebiotic RTD premix and analyzed for sensory attributes (colour, aroma, taste, and acceptability). Synbiotic RTD was also evaluated for stability over a period of 28 days at 4 °C. Synbiotic RTD developed an unpleasant flavor and aroma during the shelf life. Premix format of RTD developed using spray drying was reconstituted and found to be functionally and sensorially acceptable.

ISSEspresso

NASA Image and Video Library

2015-05-03

ISS043E160084 (05/03/2015) --- NASA astronaut Scott Kelly enjoys his first drink from the new ISSpresso machine. The espresso device allows crews to make tea, coffee, broth, or other hot beverages they might enjoy.

Independent and combined effects of environmental factors and CYP2C19 polymorphisms on the risk of esophageal squamous cell carcinoma in Fujian Province of China.

PubMed

Peng, Xian-E; Chen, Hua-Fang; Hu, Zhi-Jian; Shi, Xi-Shun

2015-03-17

The purpose of this study was to explore the effects of CYP2C19 gene polymorphisms and various environmental factors and their interactions on the risk of esophageal squamous cell carcinoma (ESCC) in a Chinese Han population. A 1:2 frequency-matched case control study of 285 patients and 570 controls was conducted from June 2010 to May 2011 in AnXi of Fujian province, China. Environmental factors were investigated using a self-administered questionnaire and genotypes were determined using polymerase chain reaction restriction fragment length polymorphism based methods. Unconditional logistic regression models were used for statistical evaluation. Current or former smoking, consumption of pickled vegetables or hot beverages/food, having a first degree relative with ESCC and history of reflux esophagitis were significantly associated with increased ESCC risk, whereas tea drinking and consumption of fresh vegetables and fruits were significantly associated with decreased risk. The CYP2C19*2 GA/AA genotype was significantly more prevalent in ESCC patients and individuals with at least one copy of the CYP2C19*2 A allele had a 3.19-fold increased risk (adjusted 95% confidence interval (CI): 2.21-4.61, P < 0.001) of ESCC compared with those without this allele. We found no significant associations between CYP2C19*3 genotypes and ESCC. The Cyp2C19*2 polymorphism appeared to have a multiplicative joint effect with tea drinking and hot beverage/food consumption (gene-tea drinking: P(interaction) = 0.042; hot beverage/food consumption: P(interaction) = 6.98 × 10(-6)) and an additive joint effect with pickled vegetable consumption (interaction contrast ratio = 1.96, 95% CI: 0.12-3.80). Our findings suggest that the CYP2C19*2 polymorphism plays an important role in the development of ESCC in the Chinese population, modified by tea drinking and consumption of pickled vegetables or hot beverages/food. Further studies are warranted to confirm our results.

Going to College

MedlinePlus

... in coffee, but watch out for it in energy drinks, soft drinks, iced teas, and over-the-counter medications. First-Year Fitness Staying fit is easier than ever ... out. That means effort, energy, and exercise to keep you powered up during ...

Ice-cooled vest for work in hot mines

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

Not Available

1979-04-01

A specially designed ice-cooled vest is worn while working in hot environments where cooling the mine air is not possible. The vest holds a total of 44 individual ice cells in packets that are firmly held near the wearer's skin. These ice cells remove heat from the wearer, reducing heat stress and increasing comfort. Laboratory testing at Pennsylvania State University showed that the cooling vest greatly prolongs the time that men can work in hot environments. Rescue men, wearing breathing apparatus and working in very humid air at 96/sup 0/F were able to work about 40% longer when using themore » vest. The vest has also been tested for several months in a chemical plant.« less

ISSEspresso

NASA Image and Video Library

2015-05-03

ISS043E160082 (05/03/2015) --- ESA (European Space Agency) astronaut Samantha Cristoforetti enjoys her first drink from the new ISSpresso machine. The espresso device allows crews to make tea, coffee, broth, or other hot beverages they might enjoy.

ISSEspresso

NASA Image and Video Library

2015-05-03

ISS043E160068 (05/03/2015) --- ESA (European Space Agency) astronaut Samantha Cristoforetti waits next to the newly installed ISSpresso machine. The espresso device allows crews to make tea, coffee, broth, or other hot beverages they might enjoy.

Breast Cancer Epidemiology in Puerto Rico

DTIC Science & Technology

2008-06-30

Month Each Week Each day Black coffee 8oz Coffee with milk 4oz Hot tea 8oz Hot chocolate 8oz Soda 8oz Diet soda...doesn’t want to answer (9) 43. Are you taking or have taken tamoxifen? (Hormonal preventative therapy ) ___ No (0) ___ Yes (1... therapies on cancer prevention. Conferences/Training attended April 12 – 16, 2008 San Diego Convention Center, San Diego, CA 2008 American

Coffee or Tea, Hot or Cold, Are Not Associated With Risk of Barrett's Esophagus.

PubMed

Sajja, Krishna C; El-Serag, Hashem B; Thrift, Aaron P

2016-05-01

Epidemiologic data regarding coffee and tea consumption and risk of esophageal inflammation, Barrett's esophagus (BE), and adenocarcinoma are sparse and inconclusive. This study examined the association between consumption of tea or coffee with risk of BE. We conducted a cross-sectional study among US veterans, comparing 310 patients with histologically confirmed BE with 1728 individuals with no endoscopic or histopathologic features of BE (controls). Odds ratios (ORs) and 95% confidence intervals (CIs) were calculated using logistic regression models. In univariate models, we found a statistically significant association between risk of BE and consumption of coffee (OR, 1.41; 95% CI, 1.06-1.87) or tea (OR, 1.34; 95% CI, 1.05-1.71). However, in multivariate analysis, in which models were adjusted for confounders including sex and race, we found no association between risk of BE and consumption of coffee (adjusted OR, 1.04; 95% CI, 0.76-1.42) or tea (adjusted OR, 1.11; 95% CI, 0.85-1.44). These data do not support an association between consumption of coffee or tea and the risk of BE. It is unlikely that avoidance of coffee or tea will protect against BE. Copyright © 2016 AGA Institute. Published by Elsevier Inc. All rights reserved.

Efficacy of fermented green tea on peripheral skin temperature: a randomized and placebo-controlled clinical study.

PubMed

Lee, Eunyoung; Lee, Bum-Jin; Ha, Jaehyoun; Shin, Hyun-Jung; Chung, Jin-Oh

2016-09-01

This study was aimed at assessing the therapeutic efficacy of green tea on peripheral skin for cold hypersensitive subjects, who had the feeling of cold hands and feet at cold temperatures, one of the most common complaints in Asian women. This randomized and placebo-controlled clinical study included 60 female Korean subjects who had the feeling of cold hands and feet at cold temperatures. The subjects were randomly assigned into two groups to receive fermented green tea or a placebo (hot water). The skin temperature of the hands and feet was measured using digital infrared thermography at the baseline and at 15, 30, 45, and 60 min after the oral administration of the tea or placebo. The skin temperature of the hands and feet of the fermented green tea-administered group was significantly higher than that of the placebo-administered group. The temperature difference between the finger and the dorsum of the hand was significantly lower in the fermented green tea-administered group than that in the placebo group. Fermented green tea is helpful for cold hypersensitivity. This is the first clinical study to evaluate the efficacy of fermented green tea on peripheral skin in subjects having the feeling of cold hands and feet at cold temperatures by infrared thermography. However, further studies are necessary to evaluate the long-term effects of the fermented green tea for cold hypersensitivity and to elucidate the underlying physiological mechanism. © 2015 Wiley Periodicals, Inc.

Effect of hot-boned pork on the keeping quality of fresh pork sausage.

PubMed

Guerrero Legarreta, I; Usborne, W R; Ashton, G C

1987-01-01

The first experiment evaluated the effect of solid carbon dioxide (dry ice) addition to hot-boned meat, in different proportions, upon the keeping quality of fresh pork sausage patties. Dry ice had some negative effects at levels of 20% to 40%, such as hardening and colour fading of samples, although it increased water-holding capacity of the sausage. In the second experiment three proportions of hot-boned meat and chilled meat were evaluated as a means to extend the retail storage time of fresh pork sausage links. Hot-boned pork was treated by three methods: freezing the meat before grinding, salting and freezing, and salting plus dry ice addition. The results favoured the use of 50% hot-boned meat and 50% chilled meat, for which the lowest hardness and oxidation values were obtained. Microbial counts and hue values showed no significant variation among the three treatments. Salting and freezing hot-boned meat before grinding was the method which produced the best overall quality. Copyright © 1987. Published by Elsevier Ltd.

Modelling and simulation of wood chip combustion in a hot air generator system.

PubMed

Rajika, J K A T; Narayana, Mahinsasa

2016-01-01

This study focuses on modelling and simulation of horizontal moving bed/grate wood chip combustor. A standalone finite volume based 2-D steady state Euler-Euler Computational Fluid Dynamics (CFD) model was developed for packed bed combustion. Packed bed combustion of a medium scale biomass combustor, which was retrofitted from wood log to wood chip feeding for Tea drying in Sri Lanka, was evaluated by a CFD simulation study. The model was validated by the experimental results of an industrial biomass combustor for a hot air generation system in tea industry. Open-source CFD tool; OpenFOAM was used to generate CFD model source code for the packed bed combustion and simulated along with an available solver for free board region modelling in the CFD tool. Height of the packed bed is about 20 cm and biomass particles are assumed to be spherical shape with constant surface area to volume ratio. Temperature measurements of the combustor are well agreed with simulation results while gas phase compositions have discrepancies. Combustion efficiency of the validated hot air generator is around 52.2 %.

The acute effect of green tea consumption on endothelial function in healthy individuals.

PubMed

Alexopoulos, Nikolaos; Vlachopoulos, Charalambos; Aznaouridis, Konstantinos; Baou, Katerina; Vasiliadou, Carmen; Pietri, Panagiota; Xaplanteris, Panagiotis; Stefanadi, Elli; Stefanadis, Christodoulos

2008-06-01

Tea consumption is associated with decreased cardiovascular risk. Flow-mediated dilatation (FMD) of the brachial artery is related to coronary endothelial function and it is an independent predictor of cardiovascular risk. Black tea has a beneficial effect on endothelial function; the effect, however, of green tea on brachial artery reactivity has not been defined yet. We studied 14 healthy individuals (age 30+/-3 years) with no cardiovascular risk factors except from smoking (50%) on three separate occasions on which they took: (a) 6 g of green tea, (b) 125 mg of caffeine (the amount contained in 6 g of tea), or (c) hot water. FMD of the brachial artery was measured before each intervention and 30, 90, and 120 min afterward. High-sensitivity C-reactive protein, interleukins 6 (Il-6) and 1b (Il-1b), total plasma antioxidative capacity, and total plasma oxidative status/stress were measured at baseline and at 120 min after each intervention. Resting and hyperemic brachial artery diameter did not change either with tea or with caffeine. FMD increased significantly with tea (by 3.69%, peak at 30 min, P<0.02), whereas it did not change significantly with caffeine (increase by 1.72%, peak at 30 min, P=NS). Neither tea nor caffeine had any effect on high-sensitivity C-reactive protein, Il-6, Il-1b, total plasma antioxidative capacity, or total plasma oxidative status/stress. Green tea consumption has an acute beneficial effect on endothelial function, assessed with FMD of the brachial artery, in healthy individuals. This may be involved in the beneficial effect of tea on cardiovascular risk.

Antioxidant activity of an invasive plant, Melastoma malabathricum and its potential as herbal tea product

NASA Astrophysics Data System (ADS)

Sari, N. M.; Kuspradini, H.; Amirta, R.; Kusuma, I. W.

2018-04-01

East Kalimantan possesses abundant biodiversity of tropical medicinal plant. Melastoma malabathricum (known locally as karamunting, senduduk) is an invasive plant along with other species in the family of Melastomataceae with traditional medicinal purposes. This research explored the potential of Karamunting (M. malabathricum) plant for its antioxidant activity and the potential as a material for herbal tea product. The plant was macerated to yield ethanolic extract, and at the same time plant powder was packed into tea bags and extracted with hot water to obtain the infused water. Antioxidant activity was evaluated by DPPH radical scavenging assay. The results showed that the ethanol extracts of plant samples displayed ability to inhibit DPPH free radical formation by 82% at 50 ppm concentration. Evaluation of the tea water extract showed that the highest inhibition obtained by leaves powder by 90% and fruit 88% at 1 minutes immersion time. This finding suggest that leaves and fruit of M. malabathricum plants display potential as herbal tea material having antioxidant activity if the safety aspect can be assured.

The Occurrence of Additional Giant Planets Inside the Water-Ice Line in Systems with Hot Jupiters: Evidence Against High-Eccentricity Migration

NASA Astrophysics Data System (ADS)

Schlaufman, Kevin C.; Winn, Joshua N.

2016-07-01

The origin of Jupiter-mass planets with orbital periods of only a few days is still uncertain. It is widely believed that these planets formed near the water-ice line of the protoplanetary disk, and subsequently migrated into much smaller orbits. Most of the proposed migration mechanisms can be classified either as disk-driven migration, or as excitation of a very high eccentricity followed by tidal circularization. In the latter scenario, the giant planet that is destined to become a hot Jupiter spends billions of years on a highly eccentric orbit, with apastron near the water-ice line. Eventually, tidal dissipation at periastron shrinks and circularizes the orbit. If this is correct, then it should be especially rare for hot Jupiters to be accompanied by another giant planet interior to the water-ice line. Using the current sample of giant planets discovered with the Doppler technique, we find that hot Jupiters with P orb < 10 days are no more or less likely to have exterior Jupiter-mass companions than longer-period giant planets with P orb ≥ 10 days. This result holds for exterior companions both inside and outside of the approximate location of the water-ice line. These results are difficult to reconcile with the high-eccentricity migration scenario for hot Jupiter formation.

Potential use of tea extract as a complementary mouthwash: comparative evaluation of two commercial samples.

PubMed

Esimone, C O; Adikwu, M U; Nwafor, S V; Okolo, C O

2001-10-01

To evaluate the potential of using tea extracts as complementary mouthwash and to test the comparative efficacy of two commercial samples. A randomized controlled trial with 30 healthy human volunteers was carried out. The subjects were randomly assigned to 5 groups of 6 subjects per group. The ability of Ndu tea (from Cameroon) and Lipton tea (from Nigeria) to reduce colony forming units (CFU) in the liquid expectorated after 60 seconds of gargling from the mouth of the volunteers at 5 and 60 minutes were evaluated. These were compared to the values obtained from bank water and Minty Brett (thymol 0.047%), a standard antiseptic. University of Nigeria, Nsukka, Enugu State, Nigeria. Thirty healthy human volunteers (18 males and 12 females, between 22-30 years of age) who met the eligibility requirement of being nonsmokers and not taking any other antimicrobial agent were selected for the study. Relative to the bank water, the results indicated that the hot water extract of both teas significantly (p < 0.05) reduced CFU per milliliter in the liquid expectorated after gargling at both 5 and 60 minutes. Minty Brett showed higher activity than both tea extracts; however, unlike Minty Brett both extracts still reduced the CFU per milliliter at time 60 minutes (an indication of longer duration of activity). The combination of the tea extracts with sodium lauryl sulfate (1.2% w/v), a surfactant and emulsifier, significantly increased the antimicrobial activity relative to each tea alone. Comparatively, the activity of Ndu tea was found to be slightly higher than that of Lipton tea but this was not significant (p < 0.05). Lipton and Ndu tea extracts potently reduced the CFU per milliliter. This activity was potentiated by sodium lauryl sulfate. Although Minty Brett had more potent antimicrobial activity, both tea extracts have longer duration of activity. The results indicate the potential usefulness of tea extracts as a complementary mouthwash.

Clean subglacial access: prospects for future deep hot-water drilling

PubMed Central

Pearce, David; Hodgson, Dominic A.; Smith, Andrew M.; Rose, Mike; Ross, Neil; Mowlem, Matt; Parnell, John

2016-01-01

Accessing and sampling subglacial environments deep beneath the Antarctic Ice Sheet presents several challenges to existing drilling technologies. With over half of the ice sheet believed to be resting on a wet bed, drilling down to this environment must conform to international agreements on environmental stewardship and protection, making clean hot-water drilling the most viable option. Such a drill, and its water recovery system, must be capable of accessing significantly greater ice depths than previous hot-water drills, and remain fully operational after connecting with the basal hydrological system. The Subglacial Lake Ellsworth (SLE) project developed a comprehensive plan for deep (greater than 3000 m) subglacial lake research, involving the design and development of a clean deep-ice hot-water drill. However, during fieldwork in December 2012 drilling was halted after a succession of equipment issues culminated in a failure to link with a subsurface cavity and abandonment of the access holes. The lessons learned from this experience are presented here. Combining knowledge gained from these lessons with experience from other hot-water drilling programmes, and recent field testing, we describe the most viable technical options and operational procedures for future clean entry into SLE and other deep subglacial access targets. PMID:26667913

Mononucleosis

MedlinePlus

... foods and drink lots of water to prevent dehydration. If you have a sore throat, gargle saltwater, drink tea with honey, or suck on hard candy or ice pops. You can get some nutrition and soothe your throat with cold fruit smoothies or low-fat shakes. When you start ...

Venue Recommendation and Web Search Based on Anchor Text

DTIC Science & Technology

2014-11-01

plus . . . Food, cafes, desserts, sandwiches, coffee, ice cream, gourmet, local flavor, tea, bbq, dim sum, sushi, vege- tarian, chicken wings...golf, bowling, yoga, comedy clubs, Pilates, sports teams, Nightlife, bars, wine bars, juice bars, event plan- ning, dance clubs, gastro pub, lounges

Pre-cooling with intermittent ice ingestion lowers the core temperature in a hot environment as compared with the ingestion of a single bolus.

PubMed

Naito, Takashi; Ogaki, Tetsuro

2016-07-01

The timing in which ice is ingested may be important for optimizing its success. However, the effects of differences in the timing of ice ingestion has not been studied in resting participants. Therefore, the purpose of this study was to investigate the effects of differences in the timing of ice ingestion on rectal temperature (Tre) and rating of perceptual sensation in a hot environment. Seven males ingested 1.25gkg(-1) of crushed ice (ICE1.25: 0.5°C) or cold water (CON: 4°C) every 5min for 30min, or were given 7.5gkgBM(-1) of crushed ice (ICE7.5) to consume for 30min in a hot environment (35°C, 30% relative humidity). The participants then remained at rest for 1h. As physiological indices, Tre, body mass and urine specific gravity were measured. Rating of thermal sensation was measured at 5-min intervals throughout the experiment. ICE1.25 continued to decrease Tre until approximately 50min, and resulted in a greater reduction in Tre (-0.56±0.20°C) than ICE7.5 (-0.41±0.14°C). Tre was reduced from 40 to 75min by ICE1.25, which is a significant reduction in comparison to ICE7.5 (p<.05). Mean RTS with ICE1.25 at 50-65min was significantly lower than that with ICE7.5 (p<.05). These results suggest that pre-cooling with intermittent ice ingestion is a more effective strategy both for lowering the Tre and for the rating of thermal sensation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.

PubMed

Ramírez-Rodrigues, M M; Balaban, M O; Marshall, M R; Rouseff, R L

2011-03-01

Calyxes from the Roselle plant (Hibiscus sabdariffa L.) were used to prepare cold (22 °C for 4 h) and hot (98 °C for 16 min) infusions/teas from both fresh and dried forms. Aroma volatiles were extracted using static headspace SPME and analyzed using GC-MS and GC-O with 2 different columns (DB-5 and DB-Wax). Totals of 28, 25, 17, and 16 volatiles were identified using GC-MS in the dried hot extract (DHE), dried cold extract (DCE), fresh hot extract (FHE), and fresh cold extract (FCE) samples, respectively. In terms of total GC-MS peak areas DHE ≫ DCE > FHE ≫ FCE. Nonanal, decanal, octanal, and 1-octen-3-ol were among the major volatiles in all 4 beverage types. Thirteen volatiles were common to all 4 teas. Furfural and 5-methyl furfural were detected only in dried hibiscus beverages whereas linalool and 2-ethyl-1-hexanol were detected only in beverages from fresh hibiscus. In terms of aroma active volatiles, 17, 16, 13, and 10 aroma active volatiles were detected for DHE, DCE, FHE, and FCE samples, respectively. The most intense aroma volatiles were 1-octen-3-one and nonanal with a group of 4 aldehydes and 3 ketones common to all samples. Dried samples contained dramatically higher levels of lipid oxidation products such as hexanal, nonanal, and decanal. In fresh hibiscus extracts, linalool (floral, citrus) and octanal (lemon, citrus) were among the highest intensity aroma compounds but linalool was not detected in any of the dried hibiscus extracts. Hibiscus teas/infusions are one of the highest volume specialty botanical products in international commerce. The beverage is consumed for both sensory pleasure and health attributes and is prepared a number of ways throughout the world. Although color and taste attributes have been examined, little information is known about its aroma volatiles and no other study has compared extractions from both fresh and dried as well as extraction temperature differences. This is also, apparently, the first study to identify the aroma active volatiles in hibiscus beverages using GC-olfactometry. Manufacturers and consumers will now have a better understanding of why hibiscus teas prepared in different ways from either fresh or dried forms have a different flavor quality and intensity.

Infrared Observations of Hot Gas and Cold Ice Toward the Low Mass Protostar Elias 29

NASA Technical Reports Server (NTRS)

Boogert, A. C. A.; Tielens, A. G. G. M.; Ceccarelli, C.; Boonman, A. M. S.; vanDishoeck, E. F.; Keane, J. V.; Whittet, D. C. B.; deGraauw, T.

2000-01-01

We have obtained the full 1-200 micrometer spectrum of the low luminosity (36 solar luminosity Class I protostar Elias 29 in the rho Ophiuchi molecular cloud. It provides a unique opportunity to study the origin and evolution of interstellar ice and the interrelationship of interstellar ice and hot core gases around low mass protostars. We see abundant hot CO and H2O gas, as well as the absorption bands of CO, CO2, H2O and "6.85 micrometer" ices. We compare the abundances and physical conditions of the gas and ices toward Elias 29 with the conditions around several well studied luminous, high mass protostars. The high gas temperature and gas/solid ratios resemble those of relatively evolved high mass objects (e.g. GL 2591). However, none of the ice band profiles shows evidence for significant thermal processing, and in this respect Elias 29 resembles the least evolved luminous protostars, such as NGC 7538 : IRS9. Thus we conclude that the heating of the envelope of the low mass object Elias 29 is qualitatively different from that of high mass protostars. This is possibly related to a different density gradient of the envelope or shielding of the ices in a circumstellar disk. This result is important for our understanding of the evolution of interstellar ices, and their relation to cometary ices.

The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas.

PubMed

Apak, Reşat; Güçlü, Kubilay; Ozyürek, Mustafa; Esin Karademir, Saliha; Erçağ, Erol

2006-01-01

The total antioxidant capacity of the aqueous extracts of some endemic herbs-prepared as infusions by steeping these herbs in hot water--was assayed with bis(neocuproine)copper(II) chloride, also known as the cupric ion reducing antioxidant capacity (CUPRAC) reagent, which was easily accessible, rapid, stable and responsive to both hydrophilic and lipophilic antioxidants. The highest antioxidant capacities of some herbal teas available in the Turkish market were observed for scarlet pimpernel (Anagallis arvensis), sweet basil (Ocimum basilicum), green tea (Camellia sinensis) and lemon balm (Melissa officinalis), in this order (1.63, 1.18, 1.07, and 0.99 mmol trolox equivalent (TR)/g, respectively). For infusions prepared from ready-to-use tea bags, the CUPRAC values were highest for Ceylon blended ordinary tea (4.41), green tea with lemon (1.61), English breakfast ordinary tea (1.26) and green tea (0.94), all of which were manufactured types of C. sinensis. Following the strongest antioxidant herbs with capacities close to or slightly exceeding 1.0 mmol TR/g, sage, thyme, coriander, coltsfoot, blackberry and immortelle (Helichrysum) exhibited capacities around 0.5 mmol TR/g. The correlation of the Folin total phenolic content of herbal teas with their CUPRAC and ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) total antioxidant capacities gave linear curves with correlation coefficients of 0.966 and 0.936, respectively, showing that the CUPRAC assay results better correlated with total phenolic content of herbal teas. Absorbance versus concentration data at different dilutions and upon standard additions of model antioxidant compounds (trolox and quercetin) to herbal tea infusions showed that the absorbances (at 450 nm of the CUPRAC method) due to different antioxidant compounds in herbal tea infusions were additive; that is, the tested antioxidants did not chemically interact to cause apparent deviations from Beer's law.

Heated Debates: Hot-Water Immersion or Ice Packs as First Aid for Cnidarian Envenomations?

PubMed

Wilcox, Christie L; Yanagihara, Angel A

2016-04-01

Cnidarian envenomations are an important public health problem, responsible for more deaths than shark attacks annually. For this reason, optimization of first-aid care is essential. According to the published literature, cnidarian venoms and toxins are heat labile at temperatures safe for human application, which supports the use of hot-water immersion of the sting area(s). However, ice packs are often recommended and used by emergency personnel. After conducting a systematic review of the evidence for the use of heat or ice in the treatment of cnidarian envenomations, we conclude that the majority of studies to date support the use of hot-water immersion for pain relief and improved health outcomes.

Occurrence of acrylamide carcinogen in Arabic coffee Qahwa, coffee and tea from Saudi Arabian market

PubMed Central

Khan, Mohammad Rizwan; Alothman, Zeid Abdullah; Naushad, Mu; Alomary, Ahmed Khodran; Alfadul, Sulaiman Mohammed; Alsohaimi, Ibrahim Hotan; Algamdi, Mohammad Saad

2017-01-01

The present work describes the outcomes of the assessment on acrylamide contents in a number of thermally treated foods (Arabic coffee Qahwa, coffee and tea) obtained from the Saudi Arabian markets. A total of 56 food samples of different brands and origin were studied, the amounts of acrylamide in Arabic coffee Qahwa, coffee and tea were obtained in the range of 10 to 682 μg kg−1. In comparison to coffee (152–682 μg kg−1), the Arabic coffee Qahwa (73–108 μg kg−1) and tea (10–97 μg kg−1) contain lower amounts of acrylamide. Among the analyzed samples, the green tea contained low amounts of acrylamide ranged from 10 to 18 μg kg−1, and thus the green tea could be considered as a healthier hot drink. A great variation of acrylamide formation has been observed in these food products. This divergence may be due to the initial concentration of amino acids especially asparagines and reducing sugars in food products, in addition to roasting temperature and time, pH and water activity. The obtained data can also be used in epidemiological investigation to estimate the acrylamide exposure from nutritional survey. PMID:28150749

Occurrence of acrylamide carcinogen in Arabic coffee Qahwa, coffee and tea from Saudi Arabian market.

PubMed

Khan, Mohammad Rizwan; Alothman, Zeid Abdullah; Naushad, Mu; Alomary, Ahmed Khodran; Alfadul, Sulaiman Mohammed; Alsohaimi, Ibrahim Hotan; Algamdi, Mohammad Saad

2017-02-02

The present work describes the outcomes of the assessment on acrylamide contents in a number of thermally treated foods (Arabic coffee Qahwa, coffee and tea) obtained from the Saudi Arabian markets. A total of 56 food samples of different brands and origin were studied, the amounts of acrylamide in Arabic coffee Qahwa, coffee and tea were obtained in the range of 10 to 682 μg kg -1 . In comparison to coffee (152-682 μg kg -1 ), the Arabic coffee Qahwa (73-108 μg kg -1 ) and tea (10-97 μg kg -1 ) contain lower amounts of acrylamide. Among the analyzed samples, the green tea contained low amounts of acrylamide ranged from 10 to 18 μg kg -1 , and thus the green tea could be considered as a healthier hot drink. A great variation of acrylamide formation has been observed in these food products. This divergence may be due to the initial concentration of amino acids especially asparagines and reducing sugars in food products, in addition to roasting temperature and time, pH and water activity. The obtained data can also be used in epidemiological investigation to estimate the acrylamide exposure from nutritional survey.

Occurrence of acrylamide carcinogen in Arabic coffee Qahwa, coffee and tea from Saudi Arabian market

NASA Astrophysics Data System (ADS)

Khan, Mohammad Rizwan; Alothman, Zeid Abdullah; Naushad, Mu; Alomary, Ahmed Khodran; Alfadul, Sulaiman Mohammed; Alsohaimi, Ibrahim Hotan; Algamdi, Mohammad Saad

2017-02-01

The present work describes the outcomes of the assessment on acrylamide contents in a number of thermally treated foods (Arabic coffee Qahwa, coffee and tea) obtained from the Saudi Arabian markets. A total of 56 food samples of different brands and origin were studied, the amounts of acrylamide in Arabic coffee Qahwa, coffee and tea were obtained in the range of 10 to 682 μg kg-1. In comparison to coffee (152-682 μg kg-1), the Arabic coffee Qahwa (73-108 μg kg-1) and tea (10-97 μg kg-1) contain lower amounts of acrylamide. Among the analyzed samples, the green tea contained low amounts of acrylamide ranged from 10 to 18 μg kg-1, and thus the green tea could be considered as a healthier hot drink. A great variation of acrylamide formation has been observed in these food products. This divergence may be due to the initial concentration of amino acids especially asparagines and reducing sugars in food products, in addition to roasting temperature and time, pH and water activity. The obtained data can also be used in epidemiological investigation to estimate the acrylamide exposure from nutritional survey.

Characterization of Two Homogalacturonan Pectins with Immunomodulatory Activity from Green Tea

PubMed Central

Wang, Huijun; Wei, Guodong; Liu, Fei; Banerjee, Gautam; Joshi, Manoj; Bligh, S. W. Annie; Shi, Songshan; Lian, Hui; Fan, Hongwei; Gu, Xuelan; Wang, Shunchun

2014-01-01

Two natural homogalacturonan (HG) pectins (MW ca. 20 kDa) were isolated from green tea based on their immunomodulatory activity. The crude tea polysaccharides (TPS1 and TPS2) were obtained from green tea leaves by hot water extraction and followed by 40% and 70% ethanol precipitation, respectively. Two homogenous water soluble polysaccharides (TPS1-2a and TPS1-2b) were obtained from TPS1 after purification with gel permeation, which gave a higher phagocytic effect than TPS2. A combination of composition, methylation and configuration analyses, as well as NMR (nuclear magnetic resonance) spectroscopy revealed that TPS1-2a and TPS1-2b were homogalacturonan (HG) pectins consisting of a backbone of 1,4-linked α-d-galacturonic acid (GalA) residues with 28.4% and 26.1% of carboxyl groups as methyl ester, respectively. The immunological assay results demonstrated that TPS1-2, which consisted mainly of HG pectins, showed phagocytosis-enhancing activity in HL-60 cells. PMID:24901527

Validation of NASA Thermal Ice Protection Computer Codes Part 2 - LEWICE/Thermal

DOT National Transportation Integrated Search

1996-01-01

The Icing Technology Branch at NASA Lewis has been involved in an effort to validate two thermal ice protection codes developed at the NASA Lewis Research Center: LEWICE/Thermal 1 (electrothermal de-icing and anti-icing), and ANTICE 2 (hot gas and el...

Thermodynamics and historical relevance of a jetting thermometer made of Chinese zisha ceramic

NASA Astrophysics Data System (ADS)

Lee, Vincent; Attinger, Daniel

2016-07-01

Following a recent trend of scientific studies on artwork, we study here the thermodynamics of a thermometer made of zisha ceramic, related to the Chinese tea culture. The thermometer represents a boy who “urinates” shortly after hot water is poured onto his head. Long jetting distance is said to indicate that the water temperature is hot enough to brew tea. Here, a thermodynamic model describes the jetting phenomenon of that pee-pee boy. The study demonstrates how thermal expansion of an interior air pocket causes jetting. A thermodynamic potential is shown to define maximum jetting velocity. Seven optimization criteria to maximize jetting distance are provided, including two dimensionless numbers. Predicted jetting distances, jet durations, and temperatures agree very well with infrared and optical measurements. Specifically, the study confirms that jetting distances are sensitive enough to measure water temperature in the context of tea brewing. Optimization results show that longer jets are produced by large individuals, with low body mass index, with a boyhood of medium size inclined at an angle π/4. The study ends by considering the possibility that ceramic jetting artifacts like the pee-pee boy might have been the first thermometers known to mankind, before Galileo Galilei’s thermoscope.

Thermodynamics and historical relevance of a jetting thermometer made of Chinese zisha ceramic

PubMed Central

Lee, Vincent; Attinger, Daniel

2016-01-01

Following a recent trend of scientific studies on artwork, we study here the thermodynamics of a thermometer made of zisha ceramic, related to the Chinese tea culture. The thermometer represents a boy who “urinates” shortly after hot water is poured onto his head. Long jetting distance is said to indicate that the water temperature is hot enough to brew tea. Here, a thermodynamic model describes the jetting phenomenon of that pee-pee boy. The study demonstrates how thermal expansion of an interior air pocket causes jetting. A thermodynamic potential is shown to define maximum jetting velocity. Seven optimization criteria to maximize jetting distance are provided, including two dimensionless numbers. Predicted jetting distances, jet durations, and temperatures agree very well with infrared and optical measurements. Specifically, the study confirms that jetting distances are sensitive enough to measure water temperature in the context of tea brewing. Optimization results show that longer jets are produced by large individuals, with low body mass index, with a boyhood of medium size inclined at an angle π/4. The study ends by considering the possibility that ceramic jetting artifacts like the pee-pee boy might have been the first thermometers known to mankind, before Galileo Galilei’s thermoscope. PMID:27431925

The Antartic Ice Borehole Probe

NASA Technical Reports Server (NTRS)

Behar, A.; Carsey, F.; Lane, A.; Engelhardt, H.

2000-01-01

The Antartic Ice Borehole Probe mission is a glaciological investigation, scheduled for November 2000-2001, that will place a probe in a hot-water drilled hole in the West Antartic ice sheet. The objectives of the probe are to observe ice-bed interactions with a downward looking camera, and ice inclusions and structure, including hypothesized ice accretion, with a side-looking camera.

Heated Debates: Hot-Water Immersion or Ice Packs as First Aid for Cnidarian Envenomations?

PubMed Central

Wilcox, Christie L.; Yanagihara, Angel A.

2016-01-01

Cnidarian envenomations are an important public health problem, responsible for more deaths than shark attacks annually. For this reason, optimization of first-aid care is essential. According to the published literature, cnidarian venoms and toxins are heat labile at temperatures safe for human application, which supports the use of hot-water immersion of the sting area(s). However, ice packs are often recommended and used by emergency personnel. After conducting a systematic review of the evidence for the use of heat or ice in the treatment of cnidarian envenomations, we conclude that the majority of studies to date support the use of hot-water immersion for pain relief and improved health outcomes. PMID:27043628

Study of Cold Heat Energy Release Characteristics of Flowing Ice Water Slurry in a Pipe

NASA Astrophysics Data System (ADS)

Inaba, Hideo; Horibe, Akihiko; Ozaki, Koichi; Yokota, Maki

This paper has dealt with melting heat transfer characteristics of ice water slurry in an inside tube of horizontal double tube heat exchanger in which a hot water circulated in an annular gap between the inside and outside tubes. Two kinds of heat exchangers were used; one is made of acrylic resin tube for flow visualization and the other is made of stainless steel tube for melting heat transfer measurement. The result of flow visualization revealed that ice particles flowed along the top of inside tube in the ranges of small ice packing factor and low ice water slurry velocity, while ice particles diffused into the whole of tube and flowed like a plug built up by ice particles for large ice packing factor and high velocity. Moreover, it was found that the flowing ice plug was separated into numbers of small ice clusters by melting phenomenon. Experiments of melting heat transfer were carried out under some parameters of ice packing factor, ice water slurry flow rate and hot water temperature. Consequently, the correlation equation of melting heat transfer was derived as a function of those experimental parameters.

Multimycotoxin UPLC-MS/MS for tea, herbal infusions and the derived drinkable products.

PubMed

Monbaliu, Sofie; Wu, Aibo; Zhang, Dabing; Van Peteghem, Carlos; De Saeger, Sarah

2010-12-22

In recent years the consumption of tea and herbal infusions has increased. These hot drinks are consumed as daily drinks as well as for medicinal purposes. All tea varieties (white, yellow, green, oolong, black and puerh) originate from the leaves of the tea plant, Camellia sinensis. All extracts made of plant or herbal materials which do not contain Camellia sinensis are referred as herbal infusions or tisanes. During processing and manufacturing fungal contamination of the plant materials is possible, enabling contamination of these products with mycotoxins. In this study a multimycotoxin UPLC-MS/MS method was developed and validated for the analysis of the raw tea and herbal infusion materials as well as for their drinkable products. The samples were analyzed by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), with a mobile phase consisting of variable mixtures of water and methanol with 0.3% formic acid. The limits of detection for the different mycotoxins varied between 2.1 μg/kg and 121 μg/kg for raw materials and between 0.4 μg/L and 46 μg/L for drinkable products. Afterward 91 different tea and herbal infusion samples were analyzed. Only in one sample, Ceylon melange, 76 μg/kg fumonisin B(1) was detected. No mycotoxins were detected in the drinkable products.

Ice Particle Impact on Cloud Water Content Instrumentation

NASA Technical Reports Server (NTRS)

Emery, Edward F.; Miller, Dean R.; Plaskon, Stephen R.; Strapp, Walter; Lillie, Lyle

2004-01-01

Determining the total amount of water contained in an icing cloud necessitates the measurement of both the liquid droplets and ice particles. One commonly accepted method for measuring cloud water content utilizes a hot wire sensing element, which is maintained at a constant temperature. In this approach, the cloud water content is equated with the power required to keep the sense element at a constant temperature. This method inherently assumes that impinging cloud particles remain on the sensing element surface long enough to be evaporated. In the case of ice particles, this assumption requires that the particles do not bounce off the surface after impact. Recent tests aimed at characterizing ice particle impact on a thermally heated wing section, have raised questions about the validity of this assumption. Ice particles were observed to bounce off the heated wing section a very high percentage of the time. This result could have implications for Total Water Content sensors which are designed to capture ice particles, and thus do not account for bouncing or breakup of ice particles. Based on these results, a test was conducted to investigate ice particle impact on the sensing elements of the following hot-wire cloud water content probes: (1) Nevzorov Total Water Content (TWC)/Liquid Water Content (LWC) probe, (2) Science Engineering Associates TWC probe, and (3) Particle Measuring Systems King probe. Close-up video imaging was used to study ice particle impact on the sensing element of each probe. The measured water content from each probe was also determined for each cloud condition. This paper will present results from this investigation and attempt to evaluate the significance of ice particle impact on hot-wire cloud water content measurements.

Does green tea consumption improve the salivary antioxidant status of smokers?

PubMed

Azimi, Somayyeh; Mansouri, Zahra; Bakhtiari, Sedigheh; Tennant, Marc; Kruger, Estie; Rajabibazl, Masoumeh; Daraei, Azam

2017-06-01


Considering the higher rate of oral cancer, and reduction in salivary antioxidants in smokers as indicated in previous studies, antioxidant- containing nutrients such as green tea, seem to be beneficial in counteracting against oxidative stress in this group. This study assessed the salivary total antioxidant alteration in smokers compared to nonsmokers, after short-tem (7days) and long-term (3 weeks), green tea drinking. In this experimental study, 20 volunteer moderate-to-heavy male smokers, and 20 matched healthy non-smokers were selected to participate, according to the inclusion criteria. Participants were instructed to drink two cups of green tea per day, by dissolving 2g of green tea in 150ml of hot water for each cup. After saliva collection, antioxidant capacity of saliva was measured at baseline, after 7days, and after 21days. Statistical evaluation was done by SPSS 21, using paired samplet tests, one-way ANOVA and Bonferroni tests. 
 At day zero nonsmokers had a higher antioxidant capacity than smokers (686.6±62.22 vs. 338.8±59.9) mM/50μl, P<0.001. There was also a significant difference between two groups in salivary total antioxidant capacity after one week and three weeks of green tea consumption (P<0.001). However, there was an upward trend in both smokers and non-smokers over the study period (after tea drinking). In addition, a significant difference was found in total antioxidant capacity alteration in smokers compared to non-smokers from baseline to day 21. Results support the effectiveness of green tea consumption in salivary antioxidants enhancement in smokers, in both the short- and long term. Copyright © 2017 Elsevier Ltd. All rights reserved.

Protective effects of dietary chamomile tea on diabetic complications.

PubMed

Kato, Atsushi; Minoshima, Yuka; Yamamoto, Jo; Adachi, Isao; Watson, Alison A; Nash, Robert J

2008-09-10

Matricaria chamomilla L., known as "chamomile", has been used as an herbal tea or supplementary food all over the world. We investigated the effects of chamomile hot water extract and its major components on the prevention of hyperglycemia and the protection or improvement of diabetic complications in diabetes mellitus. Hot water extract, esculetin (3) and quercetin (7) have been found to show moderate inhibition of sucrase with IC50 values of 0.9 mg/mL and 72 and 71 microM, respectively. In a sucrose-loading test, the administration of esculetin (50 mg/kg body weight) fully suppressed hyperglycemia after 15 and 30 min, but the extract (500 mg/kg body weight) and quercetin (50 mg/kg body weight) were less effective. On the other hand, a long-term feed test (21 days) using a streptozotocin-induced rat diabetes model revealed that the same doses of extract and quercetin showed significant suppression of blood glucose levels. It was also found that these samples increased the liver glycogen levels. Moreover, chamomile extract showed potent inhibition against aldose reductase (ALR2), with an IC50 value of 16.9 microg/mL, and its components, umbelliferone (1), esculetin (3), luteolin (6), and quercetin (7), could significantly inhibit the accumulation of sorbitol in human erythrocytes. These results clearly suggested that daily consumption of chamomile tea with meals could contribute to the prevention of the progress of hyperglycemia and diabetic complications.

Bench-Scale Development of a Hot Carbonate Absorption Process with Crystallization-Enabled High-Pressure Stripping for Post-Combustion CO{sub 2} Capture

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

Lu, Yongqi; DeVries, Nicholas; Ruhter, David

A novel Hot Carbonate Absorption Process with Crystallization-Enabled High-Pressure Stripping (Hot-CAP) has been developed by the University of Illinois at Urbana-Champaign and Carbon Capture Scientific, LLC in this three-year, bench-scale project. The Hot-CAP features a concentrated carbonate solution (e.g., K{sub 2}CO{sub 3}) for CO{sub 2} absorption and a bicarbonate slurry (e.g., KHCO{sub 3}) for high-pressure CO{sub 2} stripping to overcome the energy use and other disadvantages associated with the benchmark monoethanolamine (MEA) process. The project was aimed at performing laboratory- and bench-scale experiments to prove its technical feasibility and generate process engineering and scale-up data, and conducting a techno-economic analysismore » (TEA) to demonstrate its energy use and cost competitiveness over MEA. To meet project goals and objectives, a combination of experimental, modeling, process simulation, and economic analysis studies were applied. Carefully designed and intensive experiments were conducted to measure thermodynamic and reaction engineering data relevant to four major unit operations in the Hot-CAP (i.e., CO{sub 2} absorption, CO{sub 2} stripping, bicarbonate crystallization, and sulfate reclamation). The rate promoters that could accelerate the CO{sub 2} absorption rate into the potassium carbonate/bicarbonate (PCB) solution to a level greater than that into the 5 M MEA solution were identified, and the superior performance of CO{sub 2} absorption into PCB was demonstrated in a bench-scale packed-bed column. Kinetic data on bicarbonate crystallization were developed and applied for crystallizer design and sizing. Parametric testing of high-pressure CO{sub 2} stripping with concentrated bicarbonate-dominant slurries at high temperatures ({>=}140{degrees}C) in a bench-scale stripping column demonstrated lower heat use than with MEA. The feasibility of a modified process for combining SO{sub 2} removal with CO{sub 2} capture was preliminarily demonstrated. In addition to the experimental studies, the technical challenges pertinent to fouling of slurry-handling equipment and the design of the crystallizer and stripper were addressed through consultation with vendors and engineering analyses. A process flow diagram of the Hot-CAP was then developed and a TEA was performed to compare the energy use and cost performance of a nominal 550-MWe subcritical pulverized coal (PC)-fired power plant without CO{sub 2} capture (DOE/NETL Case 9) with the benchmark MEA-based post-combustion CO{sub 2} capture (PCC; DOE/NETL Case 10) and the Hot-CAP-based PCC. The results revealed that the net power produced in the PC + Hot-CAP is 609 MWe, greater than the PC + MEA (550 MWe). The 20-year levelized cost of electricity (LCOE) for the PC + Hot-CAP, including CO{sub 2} transportation and storage, is 120.3 mills/kWh, a 60% increase over the base PC plant without CO{sub 2} capture. The LCOE increase for the Hot-CAP is 29% lower than that for MEA. TEA results demonstrated that the Hot-CAP is energy-efficient and cost-effective compared with the benchmark MEA process.« less

Large Yellow Tea Attenuates Macrophage-Related Chronic Inflammation and Metabolic Syndrome in High-Fat Diet Treated Mice.

PubMed

Xu, Na; Chu, Jun; Wang, Min; Chen, Ling; Zhang, Liang; Xie, Zhongwen; Zhang, Jinsong; Ho, Chi-Tang; Li, Daxiang; Wan, Xiaochun

2018-04-18

Large yellow tea is a traditional beverage in China with a unique toasty flavor. A preliminary study using 3T3-L1 cells indicated that large yellow tea possessed more potent lipid-lowering efficacy than green, black, dark, and white teas. In the present study we further investigated its influence on metabolic syndrome in a high-fat diet (HFD) mouse model with an emphasis on dose response. Thirty-two C57BL/6 male mice were randomly divided into 4 groups: low-fat diet (LFD), HFD, HFD + 2.5% large yellow tea hot-water extract (YT, equivalent to 10 cups of tea daily for humans), HFD + 0.5% YT. Our data indicated that YT treatment for 12 weeks significantly reduced body weight, liver weight, and adipose tissue weight of the mice; lowered serum insulin and leptin; and raised serum adiponectin with dose effect. H&E staining showed that the HFD group exhibited significant enlargement of adipose cell sizes and the corresponding decrease of adipose cell numbers, which were dose-dependently attenuated in both YT groups. IHC results revealed that YT decreased macrophage recruitment in the liver, epididymal adipose tissue, and subcutaneous adipose tissue and depressed serum inflammatory cytokines including TNF-α, MCP-1, IFN-γ, IL-6, and IL-1β, in a dose-dependent manner. In addition, YT decreased serum glucose, TC, TG, LDL-C, and HDL-C, as well as ameliorated glucose intolerance and insulin resistance independent of dose. Overall, YT would be a unique tea with dose-independent antihyperglycemic and robust lipid-lowering efficacies.

Plants used for making recreational tea in Europe: a review based on specific research sites.

PubMed

Sõukand, Renata; Quave, Cassandra L; Pieroni, Andrea; Pardo-de-Santayana, Manuel; Tardío, Javier; Kalle, Raivo; Łuczaj, Łukasz; Svanberg, Ingvar; Kolosova, Valeria; Aceituno-Mata, Laura; Menendez-Baceta, Gorka; Kołodziejska-Degórska, Iwona; Pirożnikow, Ewa; Petkevičius, Rolandas; Hajdari, Avni; Mustafa, Behxhet

2013-08-13

This paper is a review of local plants used in water infusions as aromatic and refreshing hot beverages (recreational tea) consumed in food-related settings in Europe, and not for specific medicinal purposes. The reviewed 29 areas are located across Europe, covering the post-Soviet countries, eastern and Mediterranean Europe. Altogether, 142 taxa belonging to 99 genera and 40 families were reported. The most important families for making herbal tea in all research areas were Lamiaceae and Asteraceae, while Rosaceae was popular only in eastern and central Europe. With regards to botanical genera, the dominant taxa included Mentha, Tilia, Thymus, Origanum, Rubus and Matricaria. The clear favorite was Origanum vulgare L., mentioned in 61% of the regions. Regionally, other important taxa included Rubus idaeus L. in eastern Europe, Chamaemelum nobile (L.) All. in southern Europe and Rosa canina L. in central Europe. Future research on the pharmacological, nutritional and chemical properties of the plants most frequently used in the tea-making process is essential to ensure their safety and appropriateness for daily consumption. Moreover, regional studies dedicated to the study of local plants used for making recreational tea are important to improve our understanding of their selection criteria, cultural importance and perceived properties in Europe and abroad.

Plants used for making recreational tea in Europe: a review based on specific research sites

PubMed Central

2013-01-01

This paper is a review of local plants used in water infusions as aromatic and refreshing hot beverages (recreational tea) consumed in food-related settings in Europe, and not for specific medicinal purposes. The reviewed 29 areas are located across Europe, covering the post-Soviet countries, eastern and Mediterranean Europe. Altogether, 142 taxa belonging to 99 genera and 40 families were reported. The most important families for making herbal tea in all research areas were Lamiaceae and Asteraceae, while Rosaceae was popular only in eastern and central Europe. With regards to botanical genera, the dominant taxa included Mentha, Tilia, Thymus, Origanum, Rubus and Matricaria. The clear favorite was Origanum vulgare L., mentioned in 61% of the regions. Regionally, other important taxa included Rubus idaeus L. in eastern Europe, Chamaemelum nobile (L.) All. in southern Europe and Rosa canina L. in central Europe. Future research on the pharmacological, nutritional and chemical properties of the plants most frequently used in the tea-making process is essential to ensure their safety and appropriateness for daily consumption. Moreover, regional studies dedicated to the study of local plants used for making recreational tea are important to improve our understanding of their selection criteria, cultural importance and perceived properties in Europe and abroad. PMID:23941692

Instrument for Aircraft-Icing and Cloud-Physics Measurements

NASA Technical Reports Server (NTRS)

Lilie, Lyle; Bouley, Dan; Sivo, Chris

2006-01-01

The figure shows a compact, rugged, simple sensor head that is part of an instrumentation system for making measurements to characterize the severity of aircraft-icing conditions and/or to perform research on cloud physics. The quantities that are calculated from measurement data acquired by this system and that are used to quantify the severity of icing conditions include sizes of cloud water drops, cloud liquid water content (LWC), cloud ice water content (IWC), and cloud total water content (TWC). The sensor head is mounted on the outside of an aircraft, positioned and oriented to intercept the ambient airflow. The sensor head consists of an open housing that is heated in a controlled manner to keep it free of ice and that contains four hot-wire elements. The hot-wire sensing elements have different shapes and sizes and, therefore, exhibit different measurement efficiencies with respect to droplet size and water phase (liquid, frozen, or mixed). Three of the hot-wire sensing elements are oriented across the airflow so as to intercept incoming cloud water. For each of these elements, the LWC or TWC affects the power required to maintain a constant temperature in the presence of cloud water.

Identification, quantitation, and method validation for flavan-3-ols in fermented ready-to-drink teas from the Italian market using HPLC-UV/DAD and LC-MS/MS.

PubMed

Cordero, Chiara; Canale, Francesca; Del Rio, Daniele; Bicchi, Carlo

2009-11-01

The present study is focused on flavan-3-ols characterizing the antioxidant properties of fermented tea (Camellia sinensis). These bioactive compounds, object of nutritional claims in commercial products, should be quantified with rigorous analytical procedures whose accuracy and precision have been stated with a certain level of confidence. An HPLC-UV/DAD method, able to detect and quantify flavan-3-ols in infusions and ready-to-drink teas, has been developed for routine analysis and validated by characterizing several performance parameters. The accuracy assessment has been run through a series of LC-MS/MS analyses. Epigallocatechin, (+)-catechin, (-)-epigallocatechingallate, (-)-epicatechin, (-)-gallocatechingallate, (-)-epicatechingallate, and (-)-catechingallate were chosen as markers of the polyphenolic fraction. Quantitative results showed that samples obtained from tea leaves infusion were richer in polyphenolic antioxidants than those obtained through other industrial processes. The influence of shelf-life and packaging material on the flavan-3-ols content was also considered; markers decreased, with an exponential trend, as a function of time within the shelf life while packaging materials demonstrated to influence differently the flavan-3-ol fraction composition over time. The method presented here provides quantitative results with a certain level of confidence and is suitable for a routine quality control of iced teas whose antioxidant properties are object of nutritional claim.

Hydrogen isotope exchanges between water and methanol in interstellar ices

NASA Astrophysics Data System (ADS)

Faure, A.; Faure, M.; Theulé, P.; Quirico, E.; Schmitt, B.

2015-12-01

The deuterium fractionation of gas-phase molecules in hot cores is believed to reflect the composition of interstellar ices. The deuteration of methanol is a major puzzle, however, because the isotopologue ratio [CH2DOH]/[CH3OD], which is predicted to be equal to 3 by standard grain chemistry models, is much larger (~20) in low-mass hot corinos and significantly lower (~1) in high-mass hot cores. This dichotomy in methanol deuteration between low-mass and massive protostars is currently not understood. In this study, we report a simplified rate equation model of the deuterium chemistry occurring in the icy mantles of interstellar grains. We apply this model to the chemistry of hot corinos and hot cores, with IRAS 16293-2422 and the Orion KL Compact Ridge as prototypes, respectively. The chemistry is based on a statistical initial deuteration at low temperature followed by a warm-up phase during which thermal hydrogen/deuterium (H/D) exchanges occur between water and methanol. The exchange kinetics is incorporated using laboratory data. The [CH2DOH]/[CH3OD] ratio is found to scale inversely with the D/H ratio of water, owing to the H/D exchange equilibrium between the hydroxyl (-OH) functional groups of methanol and water. Our model is able to reproduce the observed [CH2DOH]/[CH3OD] ratios provided that the primitive fractionation of water ice [HDO]/[H2O] is ~2% in IRAS 16293-2422 and ~0.6% in Orion KL. We conclude that the molecular D/H ratios measured in hot cores may not be representative of the original mantles because molecules with exchangeable deuterium atoms can equilibrate with water ice during the warm-up phase.

Heat recovery, ice storage to cut user's energy costs 40%

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

Ponczak, G.

1985-12-02

A new recovery system which uses waste heat generated by an Illinois ice rink's compressors for space heating and domestic hot water will benefit from low off-peak electricity rates at a time when demand rates for the rink will be increasing 30%. The thermal storage system uses the same compressors to build ice. The Wilmette Centennial Park Recreation Complex expects to reduce gas and electricity costs by 40%, or about $100,000 per year. Part of the project involved installing new, high-efficiency compressor motors. A preliminary energy audit revealed that the old compressors were throwing off 2.25 million Btu of heatmore » per hour. An air-to-water heat exchanger now provides space heating as needed. Two double-vented heat exchangers generate hot water for swimming pools and the ice-making machine. The ice storage tank is used for cooling. An energy management system controls these and other building systems.« less

Limited energy study, West Point, NY. Executive summary and final report. Final report

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

Johnson, C.T.

1994-05-13

In the Holleder Sports Complex at West Point Military Academy, there is an indoor ice skating rink. Due to perceived operational inefficiencies, it was anticipated that energy was being wasted. Furthermore, it was noted that during the normal operation of the ice making plant, heat was being rejected from the building. Questions were asked as to the possibility of recapturing this rejected heat and utilizing it to increase the operational efficiency and reduce the energy wasted. The existing ice making refrigerant plant was originally installed with a heat reclaiming subsystem to utilize waste heat to provide for the required underslabmore » heating system and to melt waste ice scrapings (snow) from the ice resurfacing process. The underslab heating system is working properly, but there is not enough recovered waste heat left to totally melt the snow from resurfacing. This snow builds up over time and is melted by spraying domestic hot water at 140 deg F over the snow pile. This process is labor intensive, energy use intensive, and reduces the capacity of the domestic hot water system to satisfy hot water needs in other parts of the building. Actual compressor run times were obtained from the operator of the ice refrigerant plant and calculations showed that 2,122,100 MBH per year of energy was available for recovery.« less

HOT WATER DRILL FOR TEMPERATE ICE.

USGS Publications Warehouse

Taylor, Philip L.

1984-01-01

The development of a high-pressure hot-water drill is described, which has been used reliably in temperate ice to depths of 400 meters with an average drill rate of about 1. 5 meters per minute. One arrangement of the equipment weighs about 500 kilograms, and can be contained on two sleds, each about 3 meters long. Simplified performance equations are given, and experiments with nozzle design suggest a characteristic number describing the efficiency of each design, and a minimum bore-hole diameter very close to 6 centimeters for a hot water drill. Also discussed is field experience with cold weather, water supply, and contact with englacial cavities and the glacier bed.

Hot tea and juk: the institutional meaning of food for Chinese elders in an American nursing home.

PubMed

Wu, Shirley; Barker, Judith C

2008-11-01

This qualitative study describes how Chinese elders in an American nursing home perceived their food and mealtime experiences. Data collection included 20 meal observations and interviews with 7 residents, 9 family members, and 17 staff members. Field notes and interviews were coded and analyzed using an iterative approach similar to grounded theory. All participant groups described institutional food and meals as individualized, nutritious therapy for medical illnesses. Mealtimes lacked sociability and sharing, and although family members provided Chinese food, they did not eat with residents. Residents generally did not consider the institution's effort to provide an "Asian diet" of hot tea and juk (rice porridge) to be Chinese food. These findings suggest that, for these Chinese elders, the biomedicalized, individualized food service and mealtime caregiving practices stripped food of its meaning as a social, shared mealtime experience with family. Nursing professionals and researchers should understand that provision of culturally competent mealtime care for ethnic (Chinese) long-term care residents involves important food service practices in addition to kinds of food.

Effectiveness of chamomile tea on glycemic control and serum lipid profile in patients with type 2 diabetes.

PubMed

Rafraf, M; Zemestani, M; Asghari-Jafarabadi, M

2015-02-01

This study aimed at assessing the effects of chamomile tea consumption on glycemic control and serum lipid profile in patients with type 2 diabetes mellitus (T2DM). This single-blind randomized controlled clinical trial was conducted on 64 individuals with T2DM (males and females) aged between 30 and 60 years. The intervention group (n = 32) consumed chamomile tea (3 g/150 mL hot water) three times per day immediately after meals for 8 weeks. The control group (n = 32) followed a water regimen for the same intervention period. Fasting blood samples, anthropometric measurements, and 3-day, 24-h dietary recalls were collected at the baseline and at the end of the trial. Data were analyzed by independent t test, paired t test, Pearson correlation test, and analysis of covariance. Chamomile tea significantly decreased concentration of HbA1C (p = 0.03), serum insulin levels (p < 0.001), homeostatic model assessment for insulin resistance (p < 0.001), total cholesterol (p = 0.001), triglyceride (p < 0.001), and low-density lipoprotein cholesterol (p = 0.05) compared with control group. No significant changes were shown in serum high-density lipoprotein cholesterol levels in both groups. Chamomile tea has some beneficial effects on glycemic control and serum lipid profile in T2DM patients.

19 CFR 181.53 - Collection and waiver or reduction of duty under duty-deferral programs.

Code of Federal Regulations, 2012 CFR

2012-04-01

... required filing date. The person required to file shall file Customs Form 7501 no later than 10 working days after the date of exportation to Canada or Mexico or 10 working days after being entered into a... sugar and other flavorings and packaging it in retail size canisters. Upon withdrawal of the ice tea mix...

19 CFR 181.53 - Collection and waiver or reduction of duty under duty-deferral programs.

Code of Federal Regulations, 2014 CFR

2014-04-01

... required filing date. The person required to file shall file Customs Form 7501 no later than 10 working days after the date of exportation to Canada or Mexico or 10 working days after being entered into a... sugar and other flavorings and packaging it in retail size canisters. Upon withdrawal of the ice tea mix...

19 CFR 181.53 - Collection and waiver or reduction of duty under duty-deferral programs.

Code of Federal Regulations, 2013 CFR

2013-04-01

... required filing date. The person required to file shall file Customs Form 7501 no later than 10 working days after the date of exportation to Canada or Mexico or 10 working days after being entered into a... sugar and other flavorings and packaging it in retail size canisters. Upon withdrawal of the ice tea mix...

19 CFR 181.53 - Collection and waiver or reduction of duty under duty-deferral programs.

Code of Federal Regulations, 2011 CFR

2011-04-01

... required filing date. The person required to file shall file Customs Form 7501 no later than 10 working days after the date of exportation to Canada or Mexico or 10 working days after being entered into a... sugar and other flavorings and packaging it in retail size canisters. Upon withdrawal of the ice tea mix...

Thermal transfer in extracted incisors during thermal pulp sensitivity testing.

PubMed

Linsuwanont, P; Palamara, J E; Messer, H H

2008-03-01

To measure the temperature distribution within tooth structure during and after application of thermal stimuli used during pulp sensitivity testing. Extracted intact human maxillary anterior teeth were investigated for temperature changes at the labial enamel, the dentino-enamel junction (DEJ) and pulpal surface during and after a 5-s application of six different thermal stimuli: hot water (80 degrees C), heated gutta-percha (140 degrees C), carbon dioxide dry ice (-72 degrees C), refrigerant spray (-50 degrees C), ice stick (0 degrees C) and cold water (2 degrees C). J-type thermocouples and heat conduction paste were used to detect temperature changes, together with a data acquisition system (Labview). Data were analysed using analysis of variance, with a confidence level of P < 0.05. Temperature change was detected more quickly at the DEJ and pulpal surface with the application of hot water, heated gutta-percha and refrigerant spray than with carbon dioxide dry ice and ice (P < 0.05). Cold water and refrigerant spray were in the same range in terms of time to detect temperature change at both the DEJ and pulpal surface. Thermal stimuli with greater temperature difference from tooth temperature created a greater thermal gradient initially, followed by a greater temperature change at the DEJ and the pulpal surface. In this regard, ice and cold water were weaker stimuli than others (P < 0.05). Thermal stimuli used in pulp testing are highly variable in terms of temperature of the stimulus, rate of thermal transfer to the tooth and extent of temperature change within tooth structure. Overall, dry ice and refrigerant spray provide the most consistent stimuli, whereas heated gutta-percha and hot water were highly variable. Ice was a weak stimulus.

The effect of different environmental factors on force degradation of three common systems of orthodontic space closure.

PubMed

Oshagh, Morteza; Khajeh, Farzaneh; Heidari, Somayeh; Torkan, Sepideh; Fattahi, Hamid Reza

2015-01-01

Different environmental conditions, such as high temperature or exposure to some chemical agents, may affect the force decay of different methods of space closure during orthodontic treatment. The aim of this in vitro study was to evaluate the force decay pattern in the presence of tea as a popular drink in some parts of the world and two mouthwashes that are usually prescribed by the orthodontist once the treatment is in progress. Elastic chain (EC), nickel-titanium (Ni-Ti) closed coil spring and tie-back (TB) method were used as the means of space closure. The specimens were placed in five different media: Hot tea, hot water (65°), chlorhexidine mouthwash, fluoride mouthwash and the control group (water at 37°). The specimens were stretched 25 mm and the elastic force of three systems was measured at the beginning of the study, after 24 h, after 1 week and after 3 weeks. One-way ANOVA was used to compare the results between the groups and Duncan test was carried out to compare the sets of means in different groups (P ≤ 0.05). Tea increases the force decay in the EC and TB groups. Oral mouthwashes also resulted in more rapid force decay than the control group. EC and Ni-Ti groups were not much affected in the presence of oral mouthwashes. Regarding the immersion media, TB method showed the biggest variation in different media and Ni-Ti coil spring was least affected by the type of media.

The effect of different environmental factors on force degradation of three common systems of orthodontic space closure

PubMed Central

Oshagh, Morteza; Khajeh, Farzaneh; Heidari, Somayeh; Torkan, Sepideh; Fattahi, Hamid Reza

2015-01-01

Background: Different environmental conditions, such as high temperature or exposure to some chemical agents, may affect the force decay of different methods of space closure during orthodontic treatment. The aim of this in vitro study was to evaluate the force decay pattern in the presence of tea as a popular drink in some parts of the world and two mouthwashes that are usually prescribed by the orthodontist once the treatment is in progress. Materials and Methods: Elastic chain (EC), nickel-titanium (Ni-Ti) closed coil spring and tie-back (TB) method were used as the means of space closure. The specimens were placed in five different media: Hot tea, hot water (65°), chlorhexidine mouthwash, fluoride mouthwash and the control group (water at 37°). The specimens were stretched 25 mm and the elastic force of three systems was measured at the beginning of the study, after 24 h, after 1 week and after 3 weeks. One-way ANOVA was used to compare the results between the groups and Duncan test was carried out to compare the sets of means in different groups (P ≤ 0.05). Results: Tea increases the force decay in the EC and TB groups. Oral mouthwashes also resulted in more rapid force decay than the control group. EC and Ni-Ti groups were not much affected in the presence of oral mouthwashes. Conclusion: Regarding the immersion media, TB method showed the biggest variation in different media and Ni-Ti coil spring was least affected by the type of media. PMID:25709675

2- and 3-Monochloropropanediols in paper products and their transfer to foods.

PubMed

Becalski, Adam; Zhao, Tony; Breton, Francois; Kuhlmann, Jan

2016-09-01

The occurrence of 2- and 3-monochloropropanediol (MCPDs) in selected paper products sold on the Canadian market and the transfer of 3-MCPD from those products to beverages was probed. Products included coffee filters, tea bags, disposable paper hot beverage cups and milk packaged in paperboard containers. The occurrence MCPDs in coffee and tea filters on the German market was investigated as well. Furthermore, the presence of MCPDs in paper towels on the German market was also investigated. Analytes were determined by stable isotope dilution analysis GC-MS in SIM mode. 3-MCPD was detected in most paper products with levels ranging from a few nanograms in tea bags to a few micrograms in white coffee filters. Milk containers' paperboard contained 3-MCPD at about 500-1500 ng g(-1); however, 3-MCPD was detected in milk only in smaller containers, 237-500 ml (likely due to a lower volume/surface ratio) at levels of about 1 ng g(-1). Out of three disposable hot beverage paper cups tested (of 237-473 ml capacity), paperboard of two contained 3-MCPD at 632-792 ng g(-1), and 3-MCPD was detected in leachate from those paper cups at levels of about 16 ng per cup. 3-MCPD was detected in all paper towels at levels of 42-2466 ng g(-1). 2-MCPD was detected in many paper products (from Canadian and German sources) and in all the towels tested at levels varying from about 0.5-10% of that of 3-MCPD.

Cymbopogon citratus and Camellia sinensis extracts selectively induce apoptosis in cancer cells and reduce growth of lymphoma xenografts in vivo

PubMed Central

Philion, Cory; Ma, Dennis; Ruvinov, Ivan; Mansour, Fadi; Pignanelli, Christopher; Noel, Megan; Saleem, Ammar; Arnason, John; Rodrigues, Mark; Singh, Inderpal; Ropat, Jesse; Pandey, Siyaram

2017-01-01

Cancer cells are reported to have elevated levels of reactive oxygen species (ROS) and are highly dependent on cellular defense mechanisms against oxidative stress. Numerous nutraceuticals and natural polyphenolic compounds have a wide range of abilities to alter cellular redox states with potential implications in various diseases. Furthermore, therapeutic options for cancers are mostly nonselective treatments including genotoxic or tubulin-targeting compounds. Some of the natural extracts, containing multiple bioactive compounds, could target multiple pathways in cancer cells to selectively induce cell death. Cymbopogon citratus (lemongrass) and Camellia sinensis (white tea) extracts have been shown to have medicinal properties, however, their activity against lymphoma and leukemia, as well as mechanistic details, have not been fully characterized. Herein, we report potent anti-cancer properties in dose and time-dependent manners of ethanolic lemongrass and hot water white tea extracts in lymphoma and leukemia models. Both extracts were able to effectively induce apoptosis selectively in these human cancer cell types. Interestingly, ethanolic lemongrass extract induces apoptosis primarily by the extrinsic pathway and was found to be dependent on the generation of ROS. Conversely, apoptotic induction by hot water white tea extract was independent of ROS. Furthermore, both of these extracts caused mitochondrial depolarization and decreased rates of oxygen consumption in lymphoma and leukemia cells, leading to cell death. Most importantly, both these extracts were effective in reducing tumor growth in human lymphoma xenograft models when administered orally. Thus, these natural extracts could have potential for being nontoxic alternatives for the treatment of cancer. PMID:29340014

The anti-obesity effects of green tea in human intervention and basic molecular studies.

PubMed

Huang, J; Wang, Y; Xie, Z; Zhou, Y; Zhang, Y; Wan, X

2014-10-01

Many researchers have reported that obesity is a major risk factor for diabetes, cardiovascular diseases, several forms of cancer (such as breast, colon and prostate), pulmonary, osteoarticular and metabolic diseases in the past decades. Recently, the hypolipidemic and anti-obesity effects of green tea in animals and humans have slowly become a hot topic in nutritional and food science research. This review will up-date the information of the anti-obesity effects of green tea in human intervention and animal studies. During recent years, an increasing number of clinical trials have confirmed the beneficial effects of green tea on obesity. However, the optimal dose has not yet been established owing to the very different results from studies with a similar design, which may be caused by differences in the extent of obesity, dietary intake, physical activity intensity, the strength of subjects' compliance to test instruction, the genetic background of populations, body composition and dietary habits. Therefore, further investigations on a larger scale and with longer periods of observation and tighter controls are needed to define optimal doses in subjects with varying degrees of metabolic risk factors and to determine differences in beneficial effects among diverse populations. Moreover, data from laboratory studies have shown that green tea has important roles in fat metabolism by reducing food intake, interrupting lipid emulsification and absorption, suppressing adipogenesis and lipid synthesis and increasing energy expenditure via thermogenesis, fat oxidation and fecal lipid excretion. However, the exact molecular mechanisms remain elusive.

In Vitro Digestibility of Aluminum from Hibiscus sabdariffa Hot Watery Infusion and Its Concentration in Urine of Healthy Individuals.

PubMed

Frankova, Adela; Malik, Jan; Drabek, Ondrej; Szakova, Jirina; Sperlingova, Ilona; Kloucek, Pavel; Novy, Pavel; Tejnecky, Vaclav; Landa, Premysl; Leuner, Ogla; Kokoska, Ladislav

2016-12-01

Increased ingestion of aluminum (Al) can lead to its accumulation in the human body, especially in people with kidney problems. Al is also associated with several nervous diseases and its negative influence on embryo development during pregnancy has been proven in animal models. Hibiscus sabdariffa L. petals are widely used alone or in fruit tea formulas, which are recommended for drinking during pregnancy instead of tea. Its petals can contain similar and even higher amounts of Al as tea, which is a known Al accumulator. Our research investigated whether the regular intake of H. sabdariffa infusion leads to increased burden of Al. Sixteen days of ingestion of H. sabdariffa infusion (c Al  = 0.5 mg.L -1 ) led to increased but unbalanced levels (15-86 μg L -1 ) of Al in urine compared to a period when the infusion was not ingested. The highest amounts of Al excreted were observed every third day during the ingestion. Mild health problems, such as nausea and dizziness (which could be related to plant properties) were reported by more sensitive volunteers.Our results suggest that the tea infusion from H. sabdariffa petals increases body burden of Al and, therefore, sensitive individuals as pregnant women and people with kidney problems should be cautious with excessive consumption of hibiscus infusion or fruit teas containing this plant. However, further study including more individuals is needed to fully confirm our preliminary results.

Simultaneous determination of twelve tea catechins by high-performance liquid chromatography with electrochemical detection.

PubMed

Sano, M; Tabata, M; Suzuki, M; Degawa, M; Miyase, T; Maeda-Yamamoto, M

2001-06-01

A high-performance liquid chromatographic method with electrochemical detection was developed for the determination of twelve tea catechins including four major catechins: epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG); four of their epimers at the C-2 position, C, GC, CG and GCG; and four methylated catechin derivatives, epigallocatechin-3-O-(3-O-methyl)gallate, gallocatechin-3-O-(3-O-methyl)gallate, epigallocatechin-3-O-(4-O-methyl)gallate and epicatechin-3-O-(3-O-methyl)gallate. These catechins were separated on an ODS C18 reversed-phase column by isocratic elution with 0.1 M NaH2PO4 buffer (pH 2.5)-acetonitrile (87:13) containing 0.1 mM EDTA.2Na. The detection limits (S/N = 3) of these catechins were approximately 10-40 pmol ml-1 at an applied voltage of 600 mV. Extracting these catechins from tea leaf powder with H2O-acetonitrile (1:1) at 30 degrees C for 40 min inhibited the epimerization at C-2 significantly from these epicatechins compared to extraction with hot water at 90 degrees C. This analytical method is sensitive to and appropriate for the simultaneous determination of various biologically active catechins in green tea.

Plasma appearance and correlation between coffee and green tea metabolites in human subjects.

PubMed

Renouf, Mathieu; Guy, Philippe; Marmet, Cynthia; Longet, Karin; Fraering, Anne-Lise; Moulin, Julie; Barron, Denis; Dionisi, Fabiola; Cavin, Christophe; Steiling, Heike; Williamson, Gary

2010-12-01

Coffee and green tea are two of the most widely consumed hot beverages in the world. Their respective bioavailability has been studied separately, but absorption of their respective bioactive phenolics has not been compared. In a randomised cross-over design, nine healthy subjects drank instant coffee and green tea. Blood samples were collected over 12 h and at 24 h to assess return to baseline. After green tea consumption, (-)-epigallocatechin (EGC) was the major catechin, appearing rapidly in the plasma; (-)-EGC gallate (EGCg) and (-)-epicatechin (EC) were also present, but (-)-EC gallate and C were not detected. Dihydroferulic acid and dihydrocaffeic acid were the major metabolites that appeared after coffee consumption with a long time needed to reach maximum plasma concentration, suggesting metabolism and absorption in the colon. Other phenolic acid equivalents (caffeic acid (CA), ferulic acid (FA) and isoferulic acid (iFA)) were detected earlier, and they peaked at lower concentrations. Summations of the plasma area under the curves (AUC) for the measured metabolites showed 1.7-fold more coffee-derived phenolic acids than green tea-derived catechins (P = 0.0014). Furthermore, we found a significant correlation between coffee metabolites based on AUC. Inter-individual differences were observed, but individuals with a high level of CA also showed a correspondingly high level of FA. However, no such correlation was observed between the tea catechins and coffee phenolic acids. Correlation between AUC and maximum plasma concentration was also significant for CA, FA and iFA and for EGCg. This implies that the mechanisms of absorption for these two classes of compounds are different, and that a high absorber of phenolic acids is not necessarily a high absorber of catechins.

Snow and ice perturbation during historical volcanic eruptions and the formation of lahars and floods

USGS Publications Warehouse

Major, Jon J.; Newhall, Christopher G.

1989-01-01

Historical eruptions have produced lahars and floods by perturbing snow and ice at more than 40 volcanoes worldwide. Most of these volcanoes are located at latitudes higher than 35°; those at lower latitudes reach altitudes generally above 4000 m. Volcanic events can perturb mantles of snow and ice in at least five ways: (1) scouring and melting by flowing pyroclastic debris or blasts of hot gases and pyroclastic debris, (2) surficial melting by lava flows, (3) basal melting of glacial ice or snow by subglacial eruptions or geothermal activity, (4) ejection of water by eruptions through a crater lake, and (5) deposition of tephra fall. Historical records of volcanic eruptions at snow-clad volcanoes show the following: (1) Flowing pyroclastic debris (pyroclastic flows and surges) and blasts of hot gases and pyroclastic debris are the most common volcanic events that generate lahars and floods; (2) Surficial lava flows generally cannot melt snow and ice rapidly enough to form large lahars or floods; (3) Heating the base of a glacier or snowpack by subglacial eruptions or by geothermal activity can induce basal melting that may result in ponding of water and lead to sudden outpourings of water or sediment-rich debris flows; (4) Tephra falls usually alter ablation rates of snow and ice but generally produce little meltwater that results in the formation of lahars and floods; (5) Lahars and floods generated by flowing pyroclastic debris, blasts of hot gases and pyroclastic debris, or basal melting of snow and ice commonly have volumes that exceed 105 m3.The glowing lava (pyroclastic flow) which flowed with force over ravines and ridges...gathered in the basin quickly and then forced downwards. As a result, tremendously wide and deep pathways in the ice and snow were made and produced great streams of water (Wolf 1878).

Snow and ice perturbation during historical volcanic eruptions and the formation of lahars and floods

NASA Astrophysics Data System (ADS)

Major, Jon J.; Newhall, Christopher G.

1989-10-01

Historical eruptions have produced lahars and floods by perturbing snow and ice at more than 40 volcanoes worldwide. Most of these volcanoes are located at latitudes higher than 35°; those at lower latitudes reach altitudes generally above 4000 m. Volcanic events can perturb mantles of snow and ice in at least five ways: (1) scouring and melting by flowing pyroclastic debris or blasts of hot gases and pyroclastic debris, (2) surficial melting by lava flows, (3) basal melting of glacial ice or snow by subglacial eruptions or geothermal activity, (4) ejection of water by eruptions through a crater lake, and (5) deposition of tephra fall. Historical records of volcanic eruptions at snow-clad volcanoes show the following: (1) Flowing pyroclastic debris (pyroclastic flows and surges) and blasts of hot gases and pyroclastic debris are the most common volcanic events that generate lahars and floods; (2) Surficial lava flows generally cannot melt snow and ice rapidly enough to form large lahars or floods; (3) Heating the base of a glacier or snowpack by subglacial eruptions or by geothermal activity can induce basal melting that may result in ponding of water and lead to sudden outpourings of water or sediment-rich debris flows; (4) Tephra falls usually alter ablation rates of snow and ice but generally produce little meltwater that results in the formation of lahars and floods; (5) Lahars and floods generated by flowing pyroclastic debris, blasts of hot gases and pyroclastic debris, or basal melting of snow and ice commonly have volumes that exceed 105 m3. The glowing lava (pyroclastic flow) which flowed with force over ravines and ridges...gathered in the basin quickly and then forced downwards. As a result, tremendously wide and deep pathways in the ice and snow were made and produced great streams of water (Wolf 1878).

What Happens Where the Water and the Rock Touch in Small Space Bodies

NASA Astrophysics Data System (ADS)

Byrne, P. K.; Regensburger, P. V.; Klimczak, C.; Bohnenstiehl, D. R.; Dombard, A. J.; Hauck, S. A., II

2017-12-01

There are several small space bodies that go around bigger worlds that might have a layer of water under a layer of ice. Lots of study has been done to understand the outside ice layer of these small space bodies, because the ice can tells us important things about the big water layer under it. Some of these small space bodies are very interesting because the right things for life—water, hot rock, and food—might be at the bottom of the water layer, where it touches the top of the next layer down, which is made of rock. But it is very hard to understand what this rock at the bottom of the water is like, because we can't see it. So, we are imagining what this rock is like by thinking about what the rock is like under the water layer on our own world. If hot rock comes out of the rock layer through cracks under the water, the cold of the water makes the hot rock go very cold very fast, and it makes funny rolls as it does so. This might happen on some small space bodies that are hot enough on the inside to make hot rock. We know that on our own world the rock layer under the water is wet to as far down as cracks can go, so it makes sense that this is true for small space bodies, too. We did some thinking about numbers and found out that the cracks can go a few ten hundred steps into the rock layer on small space bodies, but for bigger (well, not quite so small) space bodies, the cracks can go at least tens of ten hundred steps into the rock layer. This means that water goes into the rock layer this much, too. But get this: some small bodies are not really that small—one of them is bigger than the first world from the Sun! And on a few of these big (small) bodies, the layer of water is so heavy that the bottom of that water is pushed together from all sides and turns into a type of hot ice. This means that, for these big (small) worlds, the water can't get into the rock layer through cracks (since there is a layer of hot ice in the way), and so these bodies are not such good places to think about where life might be.

Application of a microplate-based ORAC-pyrogallol red assay for the estimation ofantioxidant capacity: First Action 2012.03.

PubMed

Ortiz, Rocío; Antilén, Mónica; Speisky, Hernán; Aliaga, Margarita E; López-Alarcón, Camilo; Baugh, Steve

2012-01-01

A method was developed for microplate-based oxygen radicals absorbance capacity (ORAC) using pyrogallol red (PGR) as probe (ORAC-PGR). The method was evaluated for linearity, precision, and accuracy. In addition, the antioxidant capacity of commercial beverages, such as wines, fruit juices, and iced teas, was measured. Linearity of the area under the curve (AUC) versus Trolox concentration plots was [AUC = (845 +/- 110) + (23 +/- 2) [Trolox, microM]; R = 0.9961, n = 19]. Analyses showed better precision and accuracy at the highest Trolox concentration (40 microM) with RSD and recovery (REC) values of 1.7 and 101.0%, respectively. The method also showed good linearity for red wine [AUC = (787 +/- 77) + (690 +/- 60) [red wine, microL/mL]; R = 0.9926, n = 17], precision and accuracy with RSD values from 1.4 to 8.3%, and REC values that ranged from 89.7 to 103.8%. Red wines showed higher ORAC-PGR values than white wines, while the ORAC-PGR index of fruit juices and iced teas presented a wide range of results, from 0.6 to 21.6 mM of Trolox equivalents. Product-to-product variability was also observed for juices of the same fruit, showing the differences between brands on the ORAC-PGR index.

Validation of NASA Thermal Ice Protection Computer Codes. Part 3; The Validation of Antice

NASA Technical Reports Server (NTRS)

Al-Khalil, Kamel M.; Horvath, Charles; Miller, Dean R.; Wright, William B.

2001-01-01

An experimental program was generated by the Icing Technology Branch at NASA Glenn Research Center to validate two ice protection simulation codes: (1) LEWICE/Thermal for transient electrothermal de-icing and anti-icing simulations, and (2) ANTICE for steady state hot gas and electrothermal anti-icing simulations. An electrothermal ice protection system was designed and constructed integral to a 36 inch chord NACA0012 airfoil. The model was fully instrumented with thermo-couples, RTD'S, and heat flux gages. Tests were conducted at several icing environmental conditions during a two week period at the NASA Glenn Icing Research Tunnel. Experimental results of running-wet and evaporative cases were compared to the ANTICE computer code predictions and are presented in this paper.

Geoethical Approach to Antarctic Subglacial Lakes Exploration

NASA Astrophysics Data System (ADS)

Talalay, Pavel; Markov, Alexey; Sysoev, Mikhail

2014-05-01

Antarctic subglacial aquatic environment have become of great interest to the science community because they may provide unique information about microbial evolution, the past climate of the Earth, and the formation of the Antarctic ice sheet. Nowadays it is generally recognized that a vast network of lakes, rivers, and streams exists thousands of meters beneath Antarctic Ice Sheets. Up to date only four boreholes accessed subglacial aquatic system but three of them were filled with high-toxic drilling fluid, and the subglacial water was contaminated. Two recent exploration programs proposed by UK and USA science communities anticipated direct access down to the lakes Ellsworth and Whillans, respectively, in the 2012/2013 Antarctic season. A team of British scientists and engineers engaged in the first attempt to drill into Lake Ellsworth but failed. US research team has successfully drilled through 800 m of Antarctic ice to reach a subglacial lake Whillans and retrieve water and sediment samples. Both activities used hot-water drilling technology to access lakes. Hot water is considered by the world science community as the most clean drilling fluid medium from the present point of view but it cannot solve environmental problems in total because hot-water even when heated to 90 °C, filtered to 0.2 μm, and UV treated at the surface could pick up microorganisms from near-surface snow and circulate them in great volume through the borehole. Another negative impact of hot-water circulation medium is thermal pollution of subglacial water. The new approach to Antarctic subglacial lakes exploration is presented by sampling technology with recoverable autonomous sonde which is equipped by two hot-points with heating elements located on the bottom and top sides of the sonde. All down-hole sonde components will be sterilized by combination of chemical wash, HPV and UV sterilization prior using. At the beginning of the summer season sonde is installed on the surface of the Antarctic ice sheet above subglacial lake. All equipment is got into working trim, the bottom hot-point is powered, and the sonde starts to melt down to the ice sheet bed. The personnel leave the site, and all further operations are going on in semi-automatic mode. The melted water does not recover from the hole and refreezes behind the sonde. Electric line for power supply and communication with down-hole sensors is released from the coil installed inside the sonde. Since the sonde enters into the subglacial lake, it samples the water and examines subglacial conditions. After sampling, the motor connected with coil is switched on, and the top hot-point is put into action. The sonde begins to recover itself to the surface by spooling the cable and melting overlying ice with the help of the upper hot-point. Since 8-9 months from starting, the sonde reaches the surface and waits the personnel for servicing and moving to the next site. The big advantage of the proposed technology is that subglacial lake would be measured and sampled while subglacial water is reliably isolated from surface environment.

Chamomile tea improves glycemic indices and antioxidants status in patients with type 2 diabetes mellitus.

PubMed

Zemestani, Maryam; Rafraf, Maryam; Asghari-Jafarabadi, Mohammad

2016-01-01

Oxidative stress is a major factor in the pathogenesis of diabetes complications. The objectives were to investigate the effects of chamomile tea consumption on glycemic control and antioxidant status in subjects with type 2 diabetes mellitus (T2 DM). This single-blind randomized controlled clinical trial was conducted on 64 subjects with T2 DM (males and females) ages 30 to 60 y. The intervention group (n = 32) consumed chamomile tea (3 g/150 mL hot water) 3 times per day immediately after meals for 8 wk. The control group (n = 32) followed a water regimen for same intervention period. Fasting blood samples, anthropometric measurements, and 3-d, 24-h dietary recalls were collected at the baseline and at the end of the trial. Data were analyzed by independent t test, paired t test, and analysis of covariance. Chamomile tea significantly decreased concentration of glycosylated hemoglobin, serum insulin levels, homeostatic model assessment for insulin resistance, and serum malondialdehyde, compared with control group (all P < 0.05). Total antioxidant capacity, superoxide dismutase, glutathione peroxidase, and catalase activities were significantly increased by 6.81%, 26.16 %, 36.71 % and 45.06% respectively in chamomile group compared with these variables in control group at the end of the intervention (all P < 0.05). Short term intake of chamomile tea has beneficial effects on glycemic control and antioxidant status in patients with T2 DM. A larger sample population and a longer intervention period may be required to show significant clinical improvements. Copyright © 2016 Elsevier Inc. All rights reserved.

Nonspherical and Spherical Characterization of Ice in Hurricane Erin for Wideband Passive Microwave Comparisons

NASA Technical Reports Server (NTRS)

Skofronick-Jackson, Gail; Holthaus, Eric; Albers, Cerese; Kim, Min-Jeong

2007-01-01

In order to better understand the characteristics of frozen cloud particles in hurricane systems, computed brightness temperatures were compared with radiometric observations of Hurricane Erin (2001) from the NASA ER-2 aircraft. The focus was oil the frozen particle microphysics and the high frequencies (2 85 GHz) that are particularly sensitive to frozen particles. Frozen particles in hurricanes are an indicator of increasing hurricane intensity. In fact "hot towers" associated with increasing hurricane intensity are composed of frozen ice cloud particles. (They are called hot towers because their column of air is warmer than the surrounding air temperature, but above about 5-7 km to the tops of the towers at 15-19 km, the cloud particles are frozen.) This work showed that indeed, one can model information about cloud ice particle characteristics and indicated that nonspherical ice shapes, instead of spherical particles, provided the best match to the observations. Overall, this work shows that while non-spherical particles show promise, selecting and modeling a proper ice particle parameterization can be difficult and additional in situ measurements are needed to define and validate appropriate parameterizations. This work is important for developing Global Precipitation Measurement (GPM) mission satellite algorithms for the retrieval of ice characteristics both above the melting layer, as in Hurricane Erin, and for ice particles that reach the surface as falling snow.

Design and Construction of an Ice-in-Tank Diurnal Ice Storage for the PX Building at Fort Stewart, GA

DTIC Science & Technology

1988-07-01

of a Eutectic Salt System 16 0 11 Energy Characteristics of Fort Stewart PX on a Hot Day 21 12 Peak Day Load Profile for Fort Stewart 21 13 Chiller...at Yuma Proving Ground, AZ in FY 88. An ice-shucking and a eutectic salt DIS cooling system are scheduled to be installed in the coming years. The...water, ice, or freezing eutectic salt . Ice and salt systems can be grouped • together as phase-change systems. In a recent survey of over a hundred

Metabolizable Energy Intakes and Nitrogen Balance During Saturation Diving

DTIC Science & Technology

1993-02-01

TURKEY BREAST-NO SKIN-ROAST 136.1 GMS GRAVY-CHICKEN 119.0 GMS NOODLES -EGG 160.0 GMS ZUCCHINI SQUASH-FROZEN-BOIL 223.0 GMS CRANBERRY SAUCE 277.0 GMS TEA... INSTANT 474.0 GMS EVENING SNACK ICE CREAM 222.0 GMS 12 0v WIRT otZ" O’ -WIRT J5, V ~6 6 d4 C o :_ C’s) W sC N0 %W Wr W Ch V

Ice in Volcanic Clouds

NASA Astrophysics Data System (ADS)

Few, A. A.

2010-12-01

It is widely recognized that lightning activity in thunderstorm clouds is associated with ice in the clouds. In volcanic plumes the lower electrical discharges near the vent are clearly not associated with ice; however, the electrical discharges from the upper volcanic clouds very likely are associated with ice. There is ample water in volcanic plumes and clouds. The explosive volcanic eruption is produced by volatile components in the rising magma. Researchers estimate that the water content of the volatiles is up to 99% by mole; other gases are mainly sulfur and chlorine species. These volatiles carry with them a wide range of hot magma melts and solids, importantly silicate particles and tephra. The more massive components fall out near the vent carrying with them much of the heat from the plume; these large components are not in thermodynamic equilibrium with the gases, ash, and lapilli; thus the heat removed does not lower the temperature of the materials carried aloft in the plume. Upward motion is initially provided by the thrust from the volcanic eruption, then by buoyancy of the hot plume. The rising plume is cooled by entrainment of environmental air, which contains water, and by adiabatic expansion; the plume transitions into a volcanic cloud. Further lifting and cooling produces supercooled water droplets (T ~ -5 C) in a limited zone (z ~ 9 km) before the fast updraft (~ 60 m/s) rapidly transforms them into ice. Computer models of volcanic clouds that include water and ice microphysics indicate that the latent heat of condensation is not significant in cloud dynamics because it occurs in a region where buoyancy is provided by the original hot plume material. The latent heat of ice formation occurs at higher and colder levels and seems to contribute to the final lifting of the cloud top by ~1.5km. Laboratory results indicate that the fine silicate ash particles, which are abundant, are good ice nuclei, IN. Because of the abundance of the silicate ash, modelers conclude that there are many small ice particles in a volcanic clouds compared to thunderstorm clouds where the scarcity of IN produce fewer but larger ice particles. Another microphysical difference is that in the water phase (drops or ice surface) adsorption of sulfur and chlorine gases is enhanced and the freezing temperature lowered. During diffusion growth of ice particles sulfur dioxide can be incorporated in the ice. The sulfur dioxide sequestered by the ice can be converted to sulfate and transported into the stratosphere and released when the ice sublimates. Do these microphysical differences significantly alter the electrical charging mechanisms that exist in thunderstorm clouds? Observations of the lightning discharges associated with the upper regions of volcanic clouds seem to indicate that the charging mechanisms are essentially the same.

Crushed Ice Ingestion Does Not Improve Female Cycling Time Trial Performance in the Heat.

PubMed

Zimmermann, Matthew; Landers, Grant Justin; Wallman, Karen Elizabeth

2017-02-01

This study examined the effects of precooling via ice ingestion on female cycling performance in hot, humid conditions. Ten female endurance athletes, mean age (28 ± 6 y), height (167.6 ± 6.5 cm) and body-mass (68.0 ± 11.5 kg) participated in the study. Participants completed an 800 kJ cycle time-trial in hot, humid conditions (34.9 ± 0.3 °C, 49.8 ± 3.5% RH). This was preceded by the consumption of 7 g∙kg -1 of crushed ice (ICE) or water (CON). There was no difference in performance time (CON 3851 ± 449 s; ICE 3767 ± 465 s), oxygen consumption (CON 41.6 ± 7.0 ml∙kg∙min -1 ; ICE 42.4 ± 6.0 ml∙kg∙min -1 ) or respiratory exchange ratio (CON 0.88 ± 0.05; ICE 0.90 ± 0.06) between conditions (p > .05, d < 0.5). Core and skin temperature following the precooling period were lower in ICE (T c 36.4 ± 0.4 °C; T sk 31.6 ± 1.2 °C) compared with CON (T c 37.1 ± 0.4 °C; T sk 32.4 ± 0.7 °C) and remained lower until the 100 kJ mark of the cycle time-trial (p < .05, d > 1.0). Sweat onset occurred earlier in CON (228 ± 113 s) compared with ICE (411 ± 156 s) (p < .05, d = 1.63). Mean thermal sensation (CON 1.8 ± 2.0; ICE 1.2 ± 2.5, p < .05, d = 2.51), perceived exertion (CON 15.3 ± 2.9; ICE 14.9 ± 3.0, p < .05, d = 0.38) and perceived thirst (CON 5.6 ± 2.2; ICE 4.6 ± 2.4, p < .05, d = 0.98) were lower in ICE compared with CON. Crushed ice ingestion did not improve cycling performance in females, although perceptual responses were reduced.

A Three-phase Chemical Model of Hot Cores: The Formation of Glycine

NASA Astrophysics Data System (ADS)

Garrod, Robin T.

2013-03-01

A new chemical model is presented that simulates fully coupled gas-phase, grain-surface, and bulk-ice chemistry in hot cores. Glycine (NH2CH2COOH), the simplest amino acid, and related molecules such as glycinal, propionic acid, and propanal, are included in the chemical network. Glycine is found to form in moderate abundance within and upon dust-grain ices via three radical-addition mechanisms, with no single mechanism strongly dominant. Glycine production in the ice occurs over temperatures ~40-120 K. Peak gas-phase glycine fractional abundances lie in the range 8 × 10-11-8 × 10-9, occurring at ~200 K, the evaporation temperature of glycine. A gas-phase mechanism for glycine production is tested and found insignificant, even under optimal conditions. A new spectroscopic radiative-transfer model is used, allowing the translation and comparison of the chemical-model results with observations of specific sources. Comparison with the nearby hot-core source NGC 6334 IRS1 shows excellent agreement with integrated line intensities of observed species, including methyl formate. The results for glycine are consistent with the current lack of a detection of this molecule toward other sources; the high evaporation temperature of glycine renders the emission region extremely compact. Glycine detection with ALMA is predicted to be highly plausible, for bright, nearby sources with narrow emission lines. Photodissociation of water and subsequent hydrogen abstraction from organic molecules by OH, and NH2, are crucial to the buildup of complex organic species in the ice. The inclusion of alternative branches within the network of radical-addition reactions appears important to the abundances of hot-core molecules; less favorable branching ratios may remedy the anomalously high abundance of glycolaldehyde predicted by this and previous models.

Boys who pee the farthest have a large hollow head, a thin skin, and medium-size manhood

NASA Astrophysics Data System (ADS)

Attinger, Daniel; Lee, Vincent

2016-11-01

Following a recent trend of scientific studies on artwork, we study here the thermodynamics of a jetting thermometer made of ceramic, related to the Chinese tea culture. The thermometer represents a boy who "urinates" shortly after hot water is poured onto his head. Long jetting distance indicates if the water temperature is hot enough to brew tea. Here, a thermofluid model describes the jetting phenomenon of that pee-pee boy. The study demonstrates how thermal expansion of an interior air pocket causes jetting. The validity of assumptions underlying the Hagen-Poiseuille flow is discussed for urethra of finite length. A thermodynamic potential is shown to define maximum jetting velocity. Seven optimization criteria to maximize jetting distance are provided, including two dimensionless numbers. The dimensionless numbers are obtained by comparing the time scales of the internal pressure buildup due to heating, with that of pressure relief due to jetting. Optimization results show that longer jets are produced by large individuals, with low body mass index, with a boyhood of medium size inclined at an angle π/4. Analogies are drawn with pissing contests among humans and lobsters. The study ends by noting similitudes of working principle between that politically incorrect thermometer and Galileo Galilei's thermoscope.

Water, ice and mud: Lahars and lahar hazards at ice- and snow-clad volcanoes

USGS Publications Warehouse

Waythomas, Christopher F.

2014-01-01

Large-volume lahars are significant hazards at ice and snow covered volcanoes. Hot eruptive products produced during explosive eruptions can generate a substantial volume of melt water that quickly evolves into highly mobile flows of ice, sediment and water. At present it is difficult to predict the size of lahars that can form at ice and snow covered volcanoes due to their complex flow character and behaviour. However, advances in experiments and numerical approaches are producing new conceptual models and new methods for hazard assessment. Eruption triggered lahars that are ice-dominated leave behind thin, almost unrecognizable sedimentary deposits, making them likely to be under-represented in the geological record.

Ice Thermal Storage Systems for LWR Supplemental Cooling and Peak Power Shifting

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

Haihua Zhao; Hongbin Zhang; Phil Sharpe

2010-06-01

Availability of enough cooling water has been one of the major issues for the nuclear power plant site selection. Cooling water issues have frequently disrupted the normal operation at some nuclear power plants during heat waves and long draught. The issues become more severe due to the new round of nuclear power expansion and global warming. During hot summer days, cooling water leaving a power plant may become too hot to threaten aquatic life so that environmental regulations may force the plant to reduce power output or even temporarily to be shutdown. For new nuclear power plants to be builtmore » at areas without enough cooling water, dry cooling can be used to remove waste heat directly into the atmosphere. However, dry cooling will result in much lower thermal efficiency when the weather is hot. One potential solution for the above mentioned issues is to use ice thermal storage systems (ITS) that reduce cooling water requirements and boost the plant’s thermal efficiency in hot hours. ITS uses cheap off-peak electricity to make ice and uses those ice for supplemental cooling during peak demand time. ITS is suitable for supplemental cooling storage due to its very high energy storage density. ITS also provides a way to shift large amount of electricity from off peak time to peak time. Some gas turbine plants already use ITS to increase thermal efficiency during peak hours in summer. ITSs have also been widely used for building cooling to save energy cost. Among three cooling methods for LWR applications: once-through, wet cooling tower, and dry cooling tower, once-through cooling plants near a large water body like an ocean or a large lake and wet cooling plants can maintain the designed turbine backpressure (or condensation temperature) during 99% of the time; therefore, adding ITS to those plants will not generate large benefits. For once-through cooling plants near a limited water body like a river or a small lake, adding ITS can bring significant economic benefits and avoid forced derating and shutdown during extremely hot weather. For the new plants using dry cooling towers, adding the ice thermal storage systems can effectively reduce the efficiency loss and water consumption during hot weather so that new LWRs could be considered in regions without enough cooling water. \\ This paper presents the feasibility study of using ice thermal storage systems for LWR supplemental cooling and peak power shifting. LWR cooling issues and ITS application status will be reviewed. Two ITS application case studies will be presented and compared with alternative options: one for once-through cooling without enough cooling for short time, and the other with dry cooling. Because capital cost, especially the ice storage structure/building cost, is the major cost for ITS, two different cost estimation models are developed: one based on scaling method, and the other based on a preliminary design using Building Information Modeling (BIM), an emerging technology in Architecture/Engineering/Construction, which enables design options, performance analysis and cost estimating in the early design stage.« less

Soil fluoride fractions and their bioavailability to tea plants (Camellia sinensis L.).

PubMed

Yi, Xiaoyun; Qiao, Sha; Ma, Lifeng; Wang, Jie; Ruan, Jianyun

2017-10-01

Drinking teas containing high fluoride (F) imposes fluorosis risk. The soil F bioavailability is an important factor influencing its uptake and contents in teas. The present work was conducted to investigate F fractions in soil and their bioavailability to tea plants. Tea seedlings were cultivated on 6 typical soils treated with a mixture consisting of dolomite, lime, peat and KCl at variable rates in the pot experiment. Soils and young shoots were collected in pairs from 63 sites of 21 plantations in a field experiment. Soil fluoride was sequentially separated into hot water soluble [Formula: see text], exchangeable [Formula: see text] (by 1 mol L -1 MgCl 2 , pH = 7.0), F bound to Mn and Fe hydroxides [F (oxides,s) ], and organic matter [F (OM,s) ] or extracted independently by water [Formula: see text] or 0.01 mol L -1 CaCl 2 solution [Formula: see text]. Averaged [Formula: see text], [Formula: see text], F (oxides,s) and F (OM,s) accounted for 51, 14, 5 and 30 % of the total sequential extracts, respectively. There were significant correlations among [Formula: see text], [Formula: see text] and F (OM,s) . Fluoride contents in leaves correlated with [Formula: see text] (r = 0.71, p < 0.001), [Formula: see text] (r = 0.93, p < 0.001) and F (OM,s) (r = 0.69, p < 0.01) but not other fractions in the pot experiment and with [Formula: see text] (r = 0.43-0.57, p < 0.001) and [Formula: see text] (r = 0.42-0.79, p < 0.001) in the field experiment. It was concluded that 0.01 M CaCl 2 extractable fluoride can be a good indicator of soil F bioavailability to tea plants. The significant correlations among some of the F fractions suggested that F in solution, AlF complexes (AlF 2 + , AlF 2+ ) and those bound to organic matter likely represent the available pools to tea plants.

Formation of methyl formate in comets by irradiation of methanol-bearing ices

NASA Astrophysics Data System (ADS)

Modica, P.; Palumbo, M. E.; Strazzulla, G.

2012-12-01

Methyl formate is a complex organic molecule considered potentially relevant as precursor of biologically active molecules. It has been observed in several astrophysical environments, such as hot cores, hot corinos, and comets. The processes that drive the formation of molecules in cometary ices are poorly understood. In particular it is not yet clear if molecules are directly accreted from the pre-solar nebula to form comets or are formed after accretion. The present work analyzes the possible role of cosmic ion irradiation and radioactive decay in methyl formate formation in methanol-bearing ices. The results indicate that cosmic ion irradiation can account for about 12% of the methyl formate observed in comet Hale-Bopp, while radioactive decay can account for about 6% of this amount. The need of new data coming from earth based and space observational projects as well as from laboratory experiments is outlined.

How would you like your tea, vicar?

PubMed

Jamnadas-Khoda, Benjamin; See, M S; Cubison, Colonel T C; Dheansa, B S

2010-05-01

Scald injuries are the commonest cause of paediatric burns leading to hospital admission both in the United Kingdom (National Burn Care Review Committee Report; 2001) and around the world. The cost and significant morbidity resulting from scald injuries reiterates the need for effective prevention campaigns for primary caregivers. The majority of scalds in children occur in the kitchen (49%) at home. Three children a day under the age of 5 (1100/year) are involved in scalds resulting from pulling on a cup of beverage onto themselves. We therefore aim to study the temperature of common beverages made at home and their potential to cause significant thermal injury. Common household beverages were formulated to assess the thermal characteristics. Each beverage was made in a standardized environment with constant ambient temperature of 22 degrees C. Beverages were made in 230 ml ceramic mugs, using boiled water from an electric kettle, instant coffee granules and teabags. Hot milk and hot water were prepared for comparison. Temperature readings were taken from 0 to 10 min. Cooling curves were then plotted. Milky beverages had the lowest starting temperatures (75-77 degrees C). Black tea and black coffee remained at temperatures greater than 65 degrees C despite cooling for 10 min. The addition of sugar did not alter the cooling rate. Similarly there was very little difference in cooling rates for skimmed and full fat milk. Addition of 10 ml rather than 5 ml of milk lowered the starting temperature and increased the cooling rates. Hot beverages can cause significant scald injuries especially in the paediatric population. We demonstrated the potential for a full thickness burn despite cooling for 10 min or the addition of cold milk. Thus the complacent attitude surrounding beverages under such conditions should be abolished. Our work also reiterates the need for education amongst caregivers regarding the handling of hot beverages in order to reduce the number of household injuries. Copyright 2009 Elsevier Ltd and ISBI. All rights reserved.

03pd0059

NASA Image and Video Library

2003-01-12

NASA's Ice, Cloud and Land Elevation satellite (ICESat) and Cosmic Hot Interstellar Spectrometer (CHIPS) satellite lifted off from Vandenberg Air Force Base, Calif at 4:45 p.m. PST aboard Boeing's Delta II rocket. ICESat will examine the role that ice plays in global climate change, while CHIPS will explore the composition of our galaxy. Photo Credit: "NASA/Bill Ingalls"

03pd0060

NASA Image and Video Library

2003-01-12

NASA's Ice, Cloud and Land Elevation satellite (ICESat) and Cosmic Hot Interstellar Spectrometer (CHIPS) satellite lifted off from Vandenberg Air Force Base, Calif at 4:45 p.m. PST aboard Boeing's Delta II rocket. ICESat will examine the role that ice plays in global climate change, while CHIPS will explore the composition of our galaxy. Photo Credit: "NASA/Bill Ingalls"

03pd0061

NASA Image and Video Library

2003-01-12

NASA's Ice, Cloud and Land Elevation satellite (ICESat) and Cosmic Hot Interstellar Spectrometer (CHIPS) satellite lifted off from Vandenberg Air Force Base, Calif at 4:45 p.m. PST aboard Boeing's Delta II rocket. ICESat will examine the role that ice plays in global climate change, while CHIPS will explore the composition of our galaxy. Photo Credit: "NASA/Bill Ingalls"

Disruption of Drift glacier and origin of floods during the 1989-1990 eruptions of Redoubt Volcano, Alaska

USGS Publications Warehouse

Trabant, D.C.; Waitt, R.B.; Major, J.J.

1994-01-01

Melting of snow and glacier ice during the 1989-1990 eruption of Redoubt Volcano caused winter flooding of the Drift River. Drift glacier was beheaded when 113 to 121 ?? 106 m3 of perennial snow and ice were mechanically entrained in hot-rock avalanches and pyroclastic flows initiated by the four largest eruptions between 14 December 1989 and 14 March 1990. The disruption of Drift glacier was dominated by mechanical disaggregation and entrainment of snow and glacier ice. Hot-rock avalanches, debris flows, and pyroclastic flows incised deep canyons in the glacier ice thereby maintaining a large ice-surface area available for scour by subsequent flows. Downvalley flow rheologies were transformed by the melting of snow and ice entrained along the upper and middle reaches of the glacier and by seasonal snowpack incorporated from the surface of the lower glacier and from the river valley. The seasonal snowpack in the Drift River valley contributed to lahars and floods a cumulative volume equivalent to about 35 ?? 106 m3 of water, which amounts to nearly 30% of the cumulative flow volume 22 km downstream from the volcano. The absence of high-water marks in depressions and of ice-collapse features in the glacier indicated that no large quantities of meltwater that could potentially generate lahars were stored on or under the glacier; the water that generated the lahars that swept Drift River valley was produced from the proximal, eruption-induced volcaniclastic flows by melting of snow and ice. ?? 1994.

Hydrologic consequences of hot-rock/snowpack interactions at Mount St. Helens Volcano, Washington

USGS Publications Warehouse

Pierson, Thomas C.

1999-01-01

Emplacement of hot volcanic debris onto a thick snowpack can trigger hazardous rapid flows of sediment (including ice grains) and water, which can travel far beyond the flanks of a volcano. Five papers in this volume document aspects of rapid-snowmelt events that occurred in Mount St. Helens between 1982 and 1984; one paper offers a theoretical explanation of features present at depositional contacts between hot rock and snow.

Device for Extracting Flavors and Fragrances

NASA Technical Reports Server (NTRS)

Chang, F. R.

1986-01-01

Machine for making coffee and tea in weightless environment may prove even more valuable on Earth as general extraction apparatus. Zero-gravity beverage maker uses piston instead of gravity to move hot water and beverage from one chamber to other and dispense beverage. Machine functions like conventional coffeemaker during part of operating cycle and includes additional features that enable operation not only in zero gravity but also extraction under pressure in presence or absence of gravity.

ESA's Ice Cloud Imager on Metop Second Generation

NASA Astrophysics Data System (ADS)

Klein, Ulf; Loiselet, Marc; Mason, Graeme; Gonzalez, Raquel; Brandt, Michael

2016-04-01

Since 2006, the European contribution to operational meteorological observations from polar orbit has been provided by the Meteorological Operational (MetOp) satellites, which is the space segment of the EUMETSAT Polar System (EPS). The first MetOp satellite was launched in 2006, 2nd 2012 and 3rd satellite is planned for launch in 2018. As part of the next generation EUMETSAT Polar System (EPS-SG), the MetOp Second Generation (MetOp-SG) satellites will provide continuity and enhancement of these observations in the 2021 - 2042 timeframe. The noel Ice Cloud Imager (ICI) is one of the instruments selected to be on-board the MetOp-SG satellite "B". The main objective of the ICI is to enable cloud ice retrieval, with emphasis on cirrus clouds. ICI will provide information on cloud ice mean altitude, cloud ice water path and cloud ice effective radius. In addition, it will provide water vapour profile measurement capability. ICI is a 13-channel microwave/sub-millimetre wave radiometer, covering the frequency range from 183 GHz up to 664 GHz. The instrument is composed of a rotating part and a fixed part. The rotating part includes the main antenna, the feed assembly and the receiver electronics. The fixed part contains the hot calibration target, the reflector for viewing the cold sky and the electronics for the instrument control and interface with the platform. Between the fixed and the rotating part is the scan mechanism. Scan mechanism is not only responsible of rotating the instrument and providing its angular position, but it will also have pass through the power and data lines. The Scan mechanism is controlled by the fully redundant Control and Drive Electronics ICI is calibrated using an internal hot target and a cold sky mirror, which are viewed once per rotation. The internal hot target is a traditional pyramidal target. The hot target is covered by an annular shield during rotation with only a small opening for the feed horns to guarantee a stable environment. Also, in order to achieve very good radiometric accuracy and stability, the ICI instrument is designed with sun-shields in order to minimize sun-intrusion at all possible sun angles. Details of the instrument design and the current development status will be presented.

Late Summer Frazil Ice-Associated Algal Blooms around Antarctica

NASA Astrophysics Data System (ADS)

DeJong, Hans B.; Dunbar, Robert B.; Lyons, Evan A.

2018-01-01

Antarctic continental shelf waters are the most biologically productive in the Southern Ocean. Although satellite-derived algorithms report peak productivity during the austral spring/early summer, recent studies provide evidence for substantial late summer productivity that is associated with green colored frazil ice. Here we analyze daily Moderate Resolution Imaging Spectroradiometer satellite images for February and March from 2003 to 2017 to identify green colored frazil ice hot spots. Green frazil ice is concentrated in 11 of the 13 major sea ice production polynyas, with the greenest frazil ice in the Terra Nova Bay and Cape Darnley polynyas. While there is substantial interannual variability, green frazil ice is present over greater than 300,000 km2 during March. Late summer frazil ice-associated algal productivity may be a major phenomenon around Antarctica that is not considered in regional carbon and ecosystem models.

Development of a high-density nonwoven structure to improve the stab resistance of protective clothing material.

PubMed

Bao, Limin; Wang, Yanling; Baba, Takeichiro; Fukuda, Yasuhiro; Wakatsuki, Kaoru; Morikawa, Hideaki

2017-12-07

The purpose of this research was to enhance the stab resistance of protective clothing material by developing a new high-density nonwoven structure. Ice picks often injure Japanese police officers due to the strict regulation of swords in the country. Consequently, this study was designed to improve stab resistance against ice picks. Most existing anti-stab protective clothing research has focused on various fabrics impregnated with resin, an approach that brings with it problems of high cost and complicated processing. Seldom has research addressed the potential for improving stab resistance by using nonwoven structures, which exhibit better stab resistance than fabric. In this research, we prepared a series of nonwoven structures with densities ranging from about 0.14 g/cm 3 to 0.46 g/cm 3 by varying the number of stacked layers of Kevlar/polyester nonwoven under a hot press. We then proposed two methods for producing such hot-press nonwovens: the multilayer hot-press method and the monolayer hot-press method. Stab resistance was evaluated according to NIJ Standard-0115.00. We also investigated the relationship among nonwoven density, stab resistance, and flexural rigidity, and here we discuss the respective properties of the two proposed methods. Our results show that stab resistance and flexural rigidity increase with nonwoven density, but flexural rigidity of nonwovens prepared using the monolayer hot-press method only shows a slight change as nonwoven density increases. Though the two methods exhibit little difference in maximum load, the flexural rigidity of nonwovens prepared using the monolayer hot-press method is much lower, which contributes to superior wear comfort. Finally, we investigated the mechanism behind the stabbing process. Stabbing with an ice pick is a complicated process that involves many factors. Our findings indicate that nonwovens stop penetration primarily in two ways: nonwoven deformation and fiber fractures.

Development of a high-density nonwoven structure to improve the stab resistance of protective clothing material

PubMed Central

BAO, Limin; WANG, Yanling; BABA, Takeichiro; FUKUDA, Yasuhiro; WAKATSUKI, Kaoru; MORIKAWA, Hideaki

2017-01-01

The purpose of this research was to enhance the stab resistance of protective clothing material by developing a new high-density nonwoven structure. Ice picks often injure Japanese police officers due to the strict regulation of swords in the country. Consequently, this study was designed to improve stab resistance against ice picks. Most existing anti-stab protective clothing research has focused on various fabrics impregnated with resin, an approach that brings with it problems of high cost and complicated processing. Seldom has research addressed the potential for improving stab resistance by using nonwoven structures, which exhibit better stab resistance than fabric. In this research, we prepared a series of nonwoven structures with densities ranging from about 0.14 g/cm3 to 0.46 g/cm3 by varying the number of stacked layers of Kevlar/polyester nonwoven under a hot press. We then proposed two methods for producing such hot-press nonwovens: the multilayer hot-press method and the monolayer hot-press method. Stab resistance was evaluated according to NIJ Standard-0115.00. We also investigated the relationship among nonwoven density, stab resistance, and flexural rigidity, and here we discuss the respective properties of the two proposed methods. Our results show that stab resistance and flexural rigidity increase with nonwoven density, but flexural rigidity of nonwovens prepared using the monolayer hot-press method only shows a slight change as nonwoven density increases. Though the two methods exhibit little difference in maximum load, the flexural rigidity of nonwovens prepared using the monolayer hot-press method is much lower, which contributes to superior wear comfort. Finally, we investigated the mechanism behind the stabbing process. Stabbing with an ice pick is a complicated process that involves many factors. Our findings indicate that nonwovens stop penetration primarily in two ways: nonwoven deformation and fiber fractures. PMID:28978816

Wetted Foam Liquid DT Layer ICF Experiments at the NIF

NASA Astrophysics Data System (ADS)

Olson, R. E.; Leeper, R. J.; Peterson, R. R.; Yi, S. A.; Zylstra, A. B.; Kline, J. L.; Bradley, P. A.; Yin, L.; Wilson, D. C.; Haines, B. M.; Batha, S. H.

2016-10-01

A key physics issue in indirect-drive ICF relates to the understanding of the limitations on hot spot convergence ratio (CR), principally set by the hohlraum drive symmetry, the capsule mounting hardware (the ``tent''), and the capsule fill tube. An additional key physics issue relates to the complex process by which a hot spot must be dynamically formed from the inner ice surface in a DT ice-layer implosion. These physics issues have helped to motivate the development of a new liquid DT layer wetted foam platform at the NIF that provides an ability to form the hot spot from DT vapor and experimentally study and understand hot spot formation at a variety of CR's in the range of 12

Laboratory Investigation of Ice Formation and Elimination in the Induction System of a Large Twin-engine Cargo Aircraft

NASA Technical Reports Server (NTRS)

Colis, William D

1947-01-01

The icing characteristics, the de-icing rate with hot air, and the effect of impact ice on fuel metering and mixture distribution have been determined in a laboratory investigation of that part of the engine induction system consisting of a three-barrel injection-type carburetor and a supercharger housing with spinner-type fuel injection from an 18-cylinder radial engine used on a large twin-engine cargo airplane. The induction system remained ice-free at carburetor-air temperatures above 36 F regardless of the moisture content of the air. Between carburetor-air temperatures of 32 F and 36 F with humidity ratios in excess of saturation, serious throttling ice formed in the carburetor because of expansion cooling of the air; at carburetor-air temperatures below 32 F with humidity ratios in excess of saturation, serious impact-ice formations occurred, Spinner-type fuel injection at the entrance to the supercharger and heating of the supercharger-inlet elbow and the guide vanes by the warn oil in the rear engine housing are design features that proved effective in eliminating fuel-evaporation icing and minimized the formation of throttling ice below the carburetor. Air-flow recovery time with fixed throttle was rapidly reduced as the inlet -air wet -bulb temperature was increased to 55 F; further temperature increase produced negligible improvement in recovery time. Larger ice formations and lower icing temperatures increased the time required to restore proper air flow at a given wet-bulb temperature. Impact-ice formations on the entrance screen and the top of the carburetor reduced the over-all fuel-air ratio and increased the spread between the over-all ratio and the fuel-air ratio of the individual cylinders. The normal spread of fuel-air ratio was increased from 0.020 to 0.028 when the left quarter of the entrance screen was blocked in a manner simulating the blocking resulting from ice formations released from upstream duct walls during hot-air de-icing.

The choice of fat-free vs. regular-fat fudge: the effects of liking for the alternative and the restraint status.

PubMed

Tuorila, H; Kramer, F M; Engell, D

2001-08-01

Non-restrained and restrained American women (N=157) chose a portion of a fat-free or regular-fat hot fudge, to be eaten on a portion of fat-free or regular-fat (depending on the experimental condition) ice cream. The subjects had tasted and rated samples of both fudge and ice cream earlier in the same session and, prior to the choice, they were informed of their own hedonic ratings of both fudges and of the respective fat contents ("fat-free" vs. "regular-fat"). The higher the hedonic difference (fat-free minus regular-fat) between hot fudge samples and the higher the individual restraint score, the more likely was the choice of the fat-free option. Also, the less hungry the subjects were prior to testing, the more likely they were to choose the fat-free version. On average, the hedonic difference between the hot fudge samples was roughly -0.5 for those choosing the fat-free option, while the corresponding value for subjects choosing the regular-fat version was -3 (9-point scale). The type of ice cream did not affect the choice. The data demonstrate the effects of a food (its hedonic quality), person (restrained status), and context (perceived hunger) on food choice. Copyright 2000 Academic Press.

Human Engineering Aspects of a Deep Dive Facility.

DTIC Science & Technology

1977-03-01

Whit" Sectin " DDC Buff S ection r UNANNO¶!’CV D r , JUSTI’ IC .", ,",ON ........ .. . . . . . . . . ............................... DYIlSIRIDtI !fla...would consist mainly of coffee, tea, hot chocolate, or soup and cookies , crackers or other dried food that can be kept without refrigeration. It is...should be used in the Living Chamber. Age..-.. . • :YLi 13 The final recommended decor is based on the use of three basic shades: cream (Munsell 5Y 9/1

Natural antioxidant ice cream acutely reduces oxidative stress and improves vascular function and physical performance in healthy individuals.

PubMed

Sanguigni, Valerio; Manco, Melania; Sorge, Roberto; Gnessi, Lucio; Francomano, Davide

2017-01-01

The formation of reactive oxygen species (ROS) contributes to the pathogenesis and progression of several diseases. Polyphenols have been shown to be beneficial against ROS. The aim of this study was to evaluate the effects of a natural antioxidant ice cream on oxidative stress, vascular function, and physical performance. In this controlled, single-blind, crossover study, 14 healthy individuals were randomized to consume 100 g of either antioxidant ice cream containing dark cocoa powder and hazelnut and green tea extracts or milk chocolate ice cream (control ice cream). Participants were studied at baseline and 2 h after ingesting ice cream. Serum polyphenols, antioxidant status (ferric-reducing ability of plasma [FRAP]), nitric oxide (NOx) bioavailability, markers of oxidative stress (determination of reactive oxygen metabolites [d-ROMs] and hydrogen peroxide [H 2 O 2 ]), endothelium function (flow-mediated dilation [FMD] and reactive hyperemia index [RHI]), and exercise tolerance (stress test) were assessed, and the double product was measured. Serum polyphenols (P < 0.001), NOx (P < 0.001), FRAP (P < 0.005), FMD (P < 0.001), and RHI (P < 0.05) increased significantly, oxidative stress decreased (d-Roms, P < 0.001; H 2 O 2 , P < 0.001), and the double product (P < 0.001) was improved only after antioxidant ice cream ingestion. No changes were found after control ice cream ingestion. To our knowledge, this is the first study to demonstrate that a natural ice cream rich in polyphenols acutely improved vascular function and physical performance in healthy individuals through a reduction in oxidative stress. Copyright © 2016 Elsevier Inc. All rights reserved.

KSC-03pd0061

NASA Image and Video Library

2003-01-12

KENNEDY SPACE CENTER, FLA. - NASA's Ice, Cloud and Land Elevation satellite (ICESat) and Cosmic Hot Interstellar Spectrometer (CHIPS) satellite lifted off from Vandenberg Air Force Base, Calif at 4:45 p.m. PST aboard Boeing's Delta II rocket. ICESat will examine the role that ice plays in global climate change, while CHIPSat will explore the composition of our galaxy. [Photo Credit: NASA/Bill Ingalls

KSC-03pd0059

NASA Image and Video Library

2003-01-12

KENNEDY SPACE CENTER, FLA. - NASA's Ice, Cloud and Land Elevation satellite (ICESat) and Cosmic Hot Interstellar Spectrometer (CHIPS) satellite lifted off from Vandenberg Air Force Base, Calif at 4:45 p.m. PST aboard Boeing's Delta II rocket. ICESat will examine the role that ice plays in global climate change, while CHIPSat will explore the composition of our galaxy. [Photo Credit: NASA/Bill Ingalls

KSC-03pd0060

NASA Image and Video Library

2003-01-12

KENNEDY SPACE CENTER, FLA. - NASA's Ice, Cloud and Land Elevation satellite (ICESat) and Cosmic Hot Interstellar Spectrometer (CHIPS) satellite lifted off from Vandenberg Air Force Base, Calif at 4:45 p.m. PST aboard Boeing's Delta II rocket. ICESat will examine the role that ice plays in global climate change, while CHIPSat will explore the composition of our galaxy. [Photo Credit: NASA/Bill Ingalls

KSC-03pd0069

NASA Image and Video Library

2003-01-12

VANDENBERG AFB, Calif. -- A Boeing Delta II rocket soars above the clouds here today at Vandenberg AFB, Calif. The NASA payloads aboard the rocket are the ICESat, an Ice Cloud and land Elevation Satellite, and CHIPSat, a Cosmic Hot Interstellar Plasma Spectrometer. ICESat, a 661-pound satellite, is a benchmark satellite for the Earth Observing System that will help scientists determine if the global sea level is rising or falling. It will observe the ice sheets that blanket the Earth’s poles to determine if they are growing or shrinking. It will assist in developing an understanding of how changes in the Earth’s atmosphere and climate affect polar ice masses and global sea level. The Geoscience Laser Altimeter System is the sole instrument on the satellite. CHIPSat, a suitcase-size 131-pound satellite, will provide information about the origin, physical processes and properties of the hot gas contained in the interstellar medium. This launch marks the first Delta from Vandenberg this year. (USAF photo by: SSgt. Lee A Osberry Jr.)

KSC-03pd0068

NASA Image and Video Library

2003-01-12

VANDENBERG AFB, Calif. -- A Boeing Delta II rocket soars above the clouds here today at Vandenberg AFB, Calif. The NASA payload aboard the rocket are the ICESat, an Ice Cloud and land Elevation Satellite, and CHIPSat, a Cosmic Hot Interstellar Plasma Spectrometer. ICESat, a 661-pound satellite, is a benchmark satellite for the Earth Observing System that will help scientists determine if the global sea level is rising or falling. It will observe the ice sheets that blanket the Earth’s poles to determine if they are growing or shrinking. It will assist in developing an understanding of how changes in the Earth’s atmosphere and climate affect polar ice masses and global sea level. The Geoscience Laser Altimeter System is the sole instrument on the satellite. CHIPSat, a suitcase-size 131-pound satellite, will provide information about the origin, physical processes and properties of the hot gas contained in the interstellar medium. This launch marks the first Delta from Vandenberg this year. (USAF photo by: SSgt Lee A Osberry Jr.)

Phenolic and physicochemical stability of a functional beverage powder mixture during storage: effect of the microencapsulant inulin and food ingredients.

PubMed

de Beer, Dalene; Pauck, Claire E; Aucamp, Marique; Liebenberg, Wilna; Stieger, Nicole; van der Rijst, Marieta; Joubert, Elizabeth

2018-06-01

The need for a convenience herbal iced tea product with reduced kilojoules merited investigation of the shelf-life of powder mixtures containing a green Cyclopia subternata Vogel (honeybush) extract with proven blood glucose-lowering activity and alternative sweetener mixture. Prior to long-term storage testing, the wettability of powder mixtures containing food ingredients and the compatibility of their components were confirmed using the static sessile drop method and isothermal microcalorimetry, respectively. The powders packed in semi-sealed containers remained stable during storage at 25 °C/60% relative humidity (RH) for 6 months, except for small losses of specific phenolic compounds, namely mangiferin, isomangiferin, 3-β-d-glucopyranosyliriflophenone, vicenin-2 and 3',5'-di-β-d-glucopyranosylphloretin, especially when both citric acid and ascorbic acid were present. These acids drastically increased the degradation of phenolic compounds under accelerated storage conditions (40 °C/75% RH). Accelerated storage also caused changes in the appearance of powders and the colour of the reconstituted beverage solutions. Increased moisture content and a w of the powders, as well as moisture released due to dehydration of citric acid monohydrate, contributed to these changes. A low-kilojoule honeybush iced tea powder mixture will retain its functional phenolic compounds and physicochemical properties during shelf-life storage at 25 °C for 6 months. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Analytical parameters of the microplate-based ORAC-pyrogallol red assay.

PubMed

Ortiz, Rocío; Antilén, Mónica; Speisky, Hernán; Aliaga, Margarita E; López-Alarcón, Camilo

2011-01-01

The analytical parameters of the microplate-based oxygen radicals absorbance capacity (ORAC) method using pyrogallol red (PGR) as probe (ORAC-PGR) are presented. In addition, the antioxidant capacity of commercial beverages, such as wines, fruit juices, and iced teas, is estimated. A good linearity of the area under the curve (AUC) versus Trolox concentration plots was obtained [AUC = (845 +/- 110) + (23 +/- 2) [Trolox, microM], R = 0.9961, n = 19]. QC experiments showed better precision and accuracy at the highest Trolox concentration (40 microM) with RSD and REC (recuperation) values of 1.7 and 101.0%, respectively. When red wine was used as sample, the method also showed good linearity [AUC = (787 +/- 77) + (690 +/- 60) [red wine, microL/mL]; R = 0.9926, n = 17], precision and accuracy with RSD values from 1.4 to 8.3%, and REC values that ranged from 89.7 to 103.8%. Additivity assays using solutions containing gallic acid and Trolox (or red wine) showed an additive protection of PGR given by the samples. Red wines showed higher ORAC-PGR values than white wines, while the ORAC-PGR index of fruit juices and iced teas presented a great variability, ranging from 0.6 to 21.6 mM of Trolox equivalents. This variability was also observed for juices of the same fruit, showing the influence of the brand on the ORAC-PGR index. The ORAC-PGR methodology can be applied in a microplate reader with good linearity, precision, and accuracy.

Cholera returns to southern Vietnam in an outbreak associated with consuming unsafe water through iced tea: A matched case-control study.

PubMed

Nguyen, Thuong V; Pham, Quang D; Do, Quoc K; Diep, Tai T; Phan, Hung C; Ho, Thang V; Do, Hong T; Phan, Lan T; Tran, Huu N

2017-04-01

After more than a decade of steadily declining notifications, the number of reported cholera cases has recently increased in Vietnam. We conducted a matched case-control study to investigate transmission of cholera during an outbreak in Ben Tre, southern Vietnam, and to explore the associated risk factors. Sixty of 71 diarrheal patients confirmed to be infected with cholera by culture and diagnosed between May 9 and August 3, 2010 in Ben Tre were consecutively recruited as case-patients. Case-patients were matched 1:4 to controls by commune, sex, and 5-year age group. Risk factors for cholera were examined by multivariable conditional logistic regression. In addition, environmental samples from villages containing case-patients were taken to identify contamination of food and water sources. The regression indicated that drinking iced tea (adjusted odds ratio (aOR) = 8.40, 95% confidence interval (CI): 1.84-39.25), not always boiling drinking water (aOR = 2.62, 95% CI: 1.03-6.67), having the main source of water for use being close to a toilet (aOR = 4.36, 95% CI: 1.37-13.88), living with people who had acute diarrhea (aOR = 13.72, 95% CI: 2.77-67.97), and little or no education (aOR = 4.89, 95% CI: 1.18-20.19) were significantly associated with increased risk of cholera. In contrast, drinking stored rainwater (aOR = 0.17, 95% CI: 0.04-0.63), eating cooked seafood (aOR = 0.27, 95% CI: 0.10-0.73), and eating steamed vegetables (aOR = 0.22, 95% CI: 0.07-0.70) were protective against cholera. Vibrio cholerae O1 Ogawa carrying ctxA was found in two of twenty-five river water samples and one of six wastewater samples. The magnitude of the cholera outbreak in Ben Tre was lower than in other similar settings. This investigation identified several risk factors and underscored the importance of continued responses targeting cholera prevention in southern Vietnam. The association between drinking iced tea and cholera and the spread of V. cholerae O1, altered El Tor strains warrant further research. These findings might be affected by a number of limitations due to the inability to capture asymptomatic or mildly symptomatic infections, the possible underreporting of personal unhygienic behaviors, and the purposive selection of environmental samples.

Cholera returns to southern Vietnam in an outbreak associated with consuming unsafe water through iced tea: A matched case-control study

PubMed Central

Do, Quoc K.; Diep, Tai T.; Phan, Hung C.; Ho, Thang V.; Do, Hong T.; Phan, Lan T.; Tran, Huu N.

2017-01-01

Background After more than a decade of steadily declining notifications, the number of reported cholera cases has recently increased in Vietnam. We conducted a matched case-control study to investigate transmission of cholera during an outbreak in Ben Tre, southern Vietnam, and to explore the associated risk factors. Methodology/Principal findings Sixty of 71 diarrheal patients confirmed to be infected with cholera by culture and diagnosed between May 9 and August 3, 2010 in Ben Tre were consecutively recruited as case-patients. Case-patients were matched 1:4 to controls by commune, sex, and 5-year age group. Risk factors for cholera were examined by multivariable conditional logistic regression. In addition, environmental samples from villages containing case-patients were taken to identify contamination of food and water sources. The regression indicated that drinking iced tea (adjusted odds ratio (aOR) = 8.40, 95% confidence interval (CI): 1.84–39.25), not always boiling drinking water (aOR = 2.62, 95% CI: 1.03–6.67), having the main source of water for use being close to a toilet (aOR = 4.36, 95% CI: 1.37–13.88), living with people who had acute diarrhea (aOR = 13.72, 95% CI: 2.77–67.97), and little or no education (aOR = 4.89, 95% CI: 1.18–20.19) were significantly associated with increased risk of cholera. In contrast, drinking stored rainwater (aOR = 0.17, 95% CI: 0.04–0.63), eating cooked seafood (aOR = 0.27, 95% CI: 0.10–0.73), and eating steamed vegetables (aOR = 0.22, 95% CI: 0.07–0.70) were protective against cholera. Vibrio cholerae O1 Ogawa carrying ctxA was found in two of twenty-five river water samples and one of six wastewater samples. Conclusions/Significance The magnitude of the cholera outbreak in Ben Tre was lower than in other similar settings. This investigation identified several risk factors and underscored the importance of continued responses targeting cholera prevention in southern Vietnam. The association between drinking iced tea and cholera and the spread of V. cholerae O1, altered El Tor strains warrant further research. These findings might be affected by a number of limitations due to the inability to capture asymptomatic or mildly symptomatic infections, the possible underreporting of personal unhygienic behaviors, and the purposive selection of environmental samples. PMID:28406946

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…

Long-period seismology on Europa: 1. Physically consistent interior models

NASA Astrophysics Data System (ADS)

Cammarano, F.; Lekic, V.; Manga, M.; Panning, M.; Romanowicz, B.

2006-12-01

In order to examine the potential of seismology to determine the interior structure and properties of Europa, it is essential to calculate seismic velocities and attenuation for the range of plausible interiors. We calculate a range of models for the physical structure of Europa, as constrained by the satellite's composition, mass, and moment of inertia. We assume a water-ice shell, a pyrolitic or a chondritic mantle, and a core composed of pure iron or iron plus 20 weight percent of sulfur. We consider two extreme mantle thermal states: hot and cold. Given a temperature and composition, we determine density, seismic velocities, and attenuation using thermodynamical models. While anelastic effects will be negligible in a cold mantle and the brittle part of the ice shell, strong dispersion and dissipation are expected in a hot convective mantle and the bulk of the ice shell. There is a strong relationship between different thermal structures and compositions. The ``hot'' mantle may maintain temperatures consistent with a liquid core made of iron plus light elements. For the ``cold scenarios,'' the possibility of a solid iron core cannot be excluded, and it may even be favored. The depths of the ocean and core-mantle boundary are determined with high precision, 10 km and 40 km, respectively, once we assume a composition and thermal structure. Furthermore, the depth of the ocean is relatively insensitive (4 km) to the core composition used.

Ice patterns and hydrothermal plumes, Lake Baikal, Russia - Insights from Space Shuttle hand-held photography

NASA Technical Reports Server (NTRS)

Evans, Cynthia A.; Helfert, Michael R.; Helms, David R.

1992-01-01

Earth photography from the Space Shuttle is used to examine the ice cover on Lake Baikal and correlate the patterns of weakened and melting ice with known hydrothermal areas in the Siberian lake. Particular zones of melted and broken ice may be surface expressions of elevated heat flow in Lake Baikal. The possibility is explored that hydrothermal vents can introduce local convective upwelling and disrupt a stable water column to the extent that the melt zones which are observed in the lake's ice cover are produced. A heat flow map and photographs of the lake are overlaid to compare specific areas of thinned or broken ice with the hot spots. The regions of known hydrothermal activity and high heat flow correlate extremely well with circular regions of thinned ice, and zones of broken and recrystallized ice. Local and regional climate data and other sources of warm water, such as river inlets, are considered.

FIRE_CI2_CITATN_1HZ

Atmospheric Science Data Center

2015-11-25

... Flow Angle Sensors Hot-Wire Icing Rate Detector Pressure Transducer Reverse Flow Temperature Probes Spatial ... Condensation Nuclei Dew/Frost Point Temperature Liquid Water Content Nitrogen Dioxide Ozone Pressure Supercooled ...

Analytical ice shape predictions for flight in natural icing conditions

NASA Technical Reports Server (NTRS)

Berkowitz, Brian M.; Riley, James T.

1988-01-01

LEWICE is an analytical ice prediction code that has been evaluated against icing tunnel data, but on a more limited basis against flight data. Ice shapes predicted by LEWICE is compared with experimental ice shapes accreted on the NASA Lewis Icing Research Aircraft. The flight data selected for comparison includes liquid water content recorded using a hot wire device and droplet distribution data from a laser spectrometer; the ice shape is recorded using stereo photography. The main findings are as follows: (1) An equivalent sand grain roughness correlation different from that used for LEWICE tunnel comparisons must be employed to obtain satisfactory results for flight; (2) Using this correlation and making no other changes in the code, the comparisons to ice shapes accreted in flight are in general as good as the comparisons to ice shapes accreted in the tunnel (as in the case of tunnel ice shapes, agreement is least reliable for large glaze ice shapes at high angles of attack); (3) In some cases comparisons can be somewhat improved by utilizing the code so as to take account of the variation of parameters such as liquid water content, which may vary significantly in flight.

Biogeochemical probing of microbial communities in a basalt-hosted hot spring at Kverkfjöll volcano, Iceland.

PubMed

Cousins, Claire R; Fogel, Marilyn; Bowden, Roxane; Crawford, Ian; Boyce, Adrian; Cockell, Charles; Gunn, Matthew

2018-06-01

We investigated bacterial and archaeal communities along an ice-fed surficial hot spring at Kverkfjöll volcano-a partially ice-covered basaltic volcano at Vatnajökull glacier, Iceland, using biomolecular (16S rRNA, apsA, mcrA, amoA, nifH genes) and stable isotope techniques. The hot spring environment is characterized by high temperatures and low dissolved oxygen concentrations at the source (68°C and <1 mg/L (±0.1%)) changing to lower temperatures and higher dissolved oxygen downstream (34.7°C and 5.9 mg/L), with sulfate the dominant anion (225 mg/L at the source). Sediments are comprised of detrital basalt, low-temperature alteration phases and pyrite, with <0.4 wt. % total organic carbon (TOC). 16S rRNA gene profiles reveal that organisms affiliated with Hydrogenobaculum (54%-87% bacterial population) and Thermoproteales (35%-63% archaeal population) dominate the micro-oxic hot spring source, while sulfur-oxidizing archaea (Sulfolobales, 57%-82%), and putative sulfur-oxidizing and heterotrophic bacterial groups dominate oxic downstream environments. The δ 13 C org (‰ V-PDB) values for sediment TOC and microbial biomass range from -9.4‰ at the spring's source decreasing to -12.6‰ downstream. A reverse effect isotope fractionation of ~3‰ between sediment sulfide (δ 34 S ~0‰) and dissolved water sulfate (δ 34 S +3.2‰), and δ 18 O values of ~ -5.3‰ suggest pyrite forms abiogenically from volcanic sulfide, followed by abiogenic and microbial oxidation. These environments represent an unexplored surficial geothermal environment analogous to transient volcanogenic habitats during putative "snowball Earth" scenarios and volcano-ice geothermal environments on Mars. © 2018 John Wiley & Sons Ltd.

Esophageal Cancer in Golestan Province, Iran: A Review of Genetic Susceptibility and Environmental Risk Factors

PubMed Central

Gholipour, Mahin; Islami, Farhad; Roshandel, Gholamreza; Khoshnia, Masoud; Badakhshan, Abbas; Moradi, Abdolvahab; Malekzadeh, Reza

2016-01-01

Esophageal squamous cell carcinoma (ESCC) is an aggressive tumor that is typically diagnosed only when the tumor has gained remarkable size, extended to peripheral tissues, and led to dysphagia. Five-year survival of advanced cancer is still very poor (19%), even with improved surgical techniques and adjuvant chemoradiation therapy. Therefore, early detection and prevention are the most important strategies to reduce the burden of ESCC. Our review will focus on the studies conducted in Golestan province, an area with a high prevalence of ESCC in northern Iran. We review three aspects of the research literature on ESCC: epidemiological features, environmental factors (including substance abuse, environmental contaminants, dietary factors, and human papillomavirus [HPV]), and molecular factors (including oncogenes, tumor suppressor genes, cell cycle regulatory proteins, and other relevant biomarkers). Epidemiological and experimental data suggest that some chemicals and lifestyle factors, including polycyclic aromatic hydrocarbons (PAHs), cigarette smoking, opium use, and hot tea drinking are associated with the development of ESCC in Golestan. HPV infects the esophageal epithelium, but so far, no firm evidence of its involvement in esophageal carcinogenesis has been provided. Some of these factors, notably hot tea drinking, may render the esophageal mucosa more susceptible to injury by other carcinogens. There are few studies at molecular level on ESCC in Golestan. Increasing awareness about the known risk factors of ESCC could potentially reduce the burden of ESCC in the region. Further studies on risk factors, identifying high risk populations, and early detection are needed. PMID:27957288

Fuel and Combustion Characteristics of Organic Wastes

NASA Astrophysics Data System (ADS)

Namba, Kunihiko; Ida, Tamio

From a viewpoint of environmental preservation and resource protection, the recycling of wastes has been promoting. Expectations to new energy resource are growing by decrease of fossil fuel. Biomass is one of new energies for prevent global warning. This study is an attempt to burn biomass lamps made from residues in order to thermally recycle waste products of drink industries. The pyrolytic properties of shochu dregs and used tea leaves were observed by thermo-gravimertic analysis (TG) to obtained fundamental data of drink waste pyrolysis. It observed that shochu dregs pyrolyze under lower temperature than used tea leaves. These wastes were compressed by hot press apparatus in the temperature range from 140 to 180 °C for use as Bio-fuel (BF). The combustion behavior of BF was observed in fall-type electric furnace, where video-recording was carried out at sequential steps, such as ignition, visible envelope flame combustion and char combustion to obtain combustion characteristics such as ignition delay, visible flame combustion time and char combustion time.

KSC-02pd2060

NASA Image and Video Library

2002-10-25

KENNEDY SPACE CENTER, FLA. - A second stage is lifted at NASA's Space Launch Complex 2 (SLC-2) at Vandenberg Air Force Base, Calif., for placement atop a Delta II rocket. The rocket will carry the ICESat and CHIPSat satellites into Earth orbits. The Ice, Cloud, and Land Elevation Satellite, or ICESat, is a 661-pound satellite carrying the Geoscience Laser Altimeter System (GLAS) that will revolutionize our understanding of ice and its role in global climate change and how we protect and understand our home planet. It will help scientists determine if the global sea level is rising or falling. It will look at the ice sheets that blanket the Earth's poles to see if they are growing or shrinking. It will assist in developing an understanding of how changes in the Earth's atmosphere and climate effect polar ice masses and global sea level. The Cosmic Hot Interstellar Plasma Spectrometer, or CHIPSat, a suitcase-size 131-pound satellite, will provide invaluable information into the origin, physical processes and properties of the hot gas contained in the interstellar medium. This can provide important clues about the formation and evolution of galaxies since the interstellar medium literally contains the seeds of future stars. The Delta II launch is scheduled for Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

KSC-02pd2057

NASA Image and Video Library

2002-10-25

KENNEDY SPACE CENTER, FLA. - At NASA's Space Launch Complex 2 (SLC-2), Vandenberg Air Force Base, Calif., the launch tower has been rolled back to reveal a Delta II rocket with its solid rocket boosters attached. The rocket will carry the ICESat and CHIPSat satellites into Earth orbits. The Ice, Cloud, and Land Elevation Satellite, or ICESat, is a 661-pound satellite known as Geoscience Laser Altimeter System (GLAS) that will revolutionize our understanding of ice and its role in global climate change and how we protect and understand our home planet. It will help scientists determine if the global sea level is rising or falling. It will look at the ice sheets that blanket the Earth's poles to see if they are growing or shrinking. It will assist in developing an understanding of how changes in the Earth's atmosphere and climate effect polar ice masses and global sea level. The Cosmic Hot Interstellar Plasma Spectrometer, or CHIPSat, a suitcase-size 131-pound satellite, will provide invaluable information into the origin, physical processes and properties of the hot gas contained in the interstellar medium. This can provide important clues about the formation and evolution of galaxies since the interstellar medium literally contains the seeds of future stars. The Delta II launch is scheduled for Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

KSC-02pd2061

NASA Image and Video Library

2002-10-25

KENNEDY SPACE CENTER, FLA. - A second stage is lifted into place at NASA's Space Launch Complex 2 (SLC-2) at Vandenberg Air Force Base, Calif., atop a Delta II rocket. The rocket will carry the ICESat and CHIPSat satellites into Earth orbits. The Ice, Cloud, and Land Elevation Satellite, or ICESat, is a 661-pound satellite carrying the Geoscience Laser Altimeter System (GLAS) that will revolutionize our understanding of ice and its role in global climate change and how we protect and understand our home planet. It will help scientists determine if the global sea level is rising or falling. It will look at the ice sheets that blanket the Earth's poles to see if they are growing or shrinking. It will assist in developing an understanding of how changes in the Earth's atmosphere and climate effect polar ice masses and global sea level. The Cosmic Hot Interstellar Plasma Spectrometer, or CHIPSat, a suitcase-size 131-pound satellite, will provide invaluable information into the origin, physical processes and properties of the hot gas contained in the interstellar medium. This can provide important clues about the formation and evolution of galaxies since the interstellar medium literally contains the seeds of future stars. The Delta II launch is scheduled for Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

KSC-02pd2059

NASA Image and Video Library

2002-10-25

KENNEDY SPACE CENTER, FLA. - A second stage is lifted at NASA's Space Launch Complex 2 (SLC-2) at Vandenberg Air Force Base, Calif., for placement on a Delta II rocket The rocket will carry the ICESat and CHIPSat satellites into Earth orbits. The Ice, Cloud, and Land Elevation Satellite, or ICESat, is a 661-pound satellite carrying the Geoscience Laser Altimeter System (GLAS) that will revolutionize our understanding of ice and its role in global climate change and how we protect and understand our home planet. It will help scientists determine if the global sea level is rising or falling. It will look at the ice sheets that blanket the Earth's poles to see if they are growing or shrinking. It will assist in developing an understanding of how changes in the Earth's atmosphere and climate effect polar ice masses and global sea level. The Cosmic Hot Interstellar Plasma Spectrometer, or CHIPSat, a suitcase-size 131-pound satellite, will provide invaluable information into the origin, physical processes and properties of the hot gas contained in the interstellar medium. This can provide important clues about the formation and evolution of galaxies since the interstellar medium literally contains the seeds of future stars. The Delta II launch is scheduled for Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

KSC-02pd2062

NASA Image and Video Library

2002-10-25

KENNEDY SPACE CENTER, FLA. - A second stage is inserted into an interstage atop a Delta II rocket at NASA's Space Launch Complex 2 (SLC-2) at Vandenberg Air Force Base, Calif. The rocket will carry the ICESat and CHIPSat satellites into Earth orbits. The Ice, Cloud, and Land Elevation Satellite, or ICESat, is a 661-pound satellite carrying the Geoscience Laser Altimeter System (GLAS) that will revolutionize our understanding of ice and its role in global climate change and how we protect and understand our home planet. It will help scientists determine if the global sea level is rising or falling. It will look at the ice sheets that blanket the Earth's poles to see if they are growing or shrinking. It will assist in developing an understanding of how changes in the Earth's atmosphere and climate effect polar ice masses and global sea level. The Cosmic Hot Interstellar Plasma Spectrometer, or CHIPSat, a suitcase-size 131-pound satellite, will provide invaluable information into the origin, physical processes and properties of the hot gas contained in the interstellar medium. This can provide important clues about the formation and evolution of galaxies since the interstellar medium literally contains the seeds of future stars. The Delta II launch is scheduled for Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

KSC-02pd2058

NASA Image and Video Library

2002-10-25

KENNEDY SPACE CENTER, FLA. - The second stage arrives at NASA's Space Launch Complex 2 (SLC-2) at Vandenberg Air Force Base, Calif., for placement on a Delta II rocket The rocket will carry the ICESat and CHIPSat satellites into Earth orbits. The Ice, Cloud, and Land Elevation Satellite, or ICESat, is a 661-pound satellite carrying the Geoscience Laser Altimeter System (GLAS) that will revolutionize our understanding of ice and its role in global climate change and how we protect and understand our home planet. It will help scientists determine if the global sea level is rising or falling. It will look at the ice sheets that blanket the Earth's poles to see if they are growing or shrinking. It will assist in developing an understanding of how changes in the Earth's atmosphere and climate effect polar ice masses and global sea level. The Cosmic Hot Interstellar Plasma Spectrometer, or CHIPSat, a suitcase-size 131-pound satellite, will provide invaluable information into the origin, physical processes and properties of the hot gas contained in the interstellar medium. This can provide important clues about the formation and evolution of galaxies since the interstellar medium literally contains the seeds of future stars. The Delta II launch is scheduled for Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

KSC-02pd2063

NASA Image and Video Library

2002-10-25

KENNEDY SPACE CENTER, FLA. - A second stage is inserted and secured into an interstage atop a Delta II rocket at NASA's Space Launch Complex 2 (SLC-2) at Vandenberg Air Force Base, Calif. The rocket will carry the ICESat and CHIPSat satellites into Earth orbits. The Ice, Cloud, and Land Elevation Satellite, or ICESat, is a 661-pound satellite carrying the Geoscience Laser Altimeter System (GLAS) that will revolutionize our understanding of ice and its role in global climate change and how we protect and understand our home planet. It will help scientists determine if the global sea level is rising or falling. It will look at the ice sheets that blanket the Earth's poles to see if they are growing or shrinking. It will assist in developing an understanding of how changes in the Earth's atmosphere and climate effect polar ice masses and global sea level. The Cosmic Hot Interstellar Plasma Spectrometer, or CHIPSat, a suitcase-size 131-pound satellite, will provide invaluable information into the origin, physical processes and properties of the hot gas contained in the interstellar medium. This can provide important clues about the formation and evolution of galaxies since the interstellar medium literally contains the seeds of future stars. The Delta II launch is scheduled for Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

Impact of surface melt and ponding on the stability of Larsen C Ice Shelf, Antarctic Peninsula

NASA Astrophysics Data System (ADS)

Kulessa, Bernd; Luckman, Adrian; Hubbard, Bryn; Bevan, Suzanne; O'Leary, Martin; Ashmore, David; Kuipers Munneke, Peter; Jansen, Daniela; Booth, Adam; Sevestre, Heidi; Holland, Paul; McGrath, Daniel; Brisbourne, Alex; Rutt, Ian

2017-04-01

Several ice shelves on the Antarctic Peninsula have disintegrated rapidly in recent decades, and surface meltwater is strongly implicated as a driver. The Larsen C Ice Shelf is the largest ice shelf on the peninsula and one of the largest in Antarctica, and is subject to pronounced surface melting and meltwater ponding, especially in the northern sectors and landward inlets. As part of the MIDAS project we have investigated the structure and physical properties of the firn and ice layers in the 2014/15 and 2015/16 austral summers, using a combination of radar and seismic geophysical surveys together with hot water drilling and borehole optical televiewing and temperature measurements. We found that Larsen C's firn column and ice temperatures are modified strongly by surface melting and ponding, including the presence of massive ice bodies in the Cabinet and Whirlwind inlets. Numerical modelling reveals that these modifications have been altering ice shelf deformation, flow and fracture significantly. The findings from our MIDAS project thus suggest that the response of Antarctic ice shelves to climatic warming is more complex than previously thought.

Active volcanism beneath the West Antarctic ice sheet and implications for ice-sheet stability

USGS Publications Warehouse

Blankenship, D.D.; Bell, R.E.; Hodge, S.M.; Brozena, J.M.; Behrendt, John C.; Finn, C.A.

1993-01-01

IT is widely understood that the collapse of the West Antarctic ice sheet (WAIS) would cause a global sea level rise of 6 m, yet there continues to be considerable debate about the detailed response of this ice sheet to climate change1-3. Because its bed is grounded well below sea level, the stability of the WAIS may depend on geologically controlled conditions at the base which are independent of climate. In particular, heat supplied to the base of the ice sheet could increase basal melting and thereby trigger ice streaming, by providing the water for a lubricating basal layer of till on which ice streams are thought to slide4,5. Ice streams act to protect the reservoir of slowly moving inland ice from exposure to oceanic degradation, thus enhancing ice-sheet stability. Here we present aerogeophysical evidence for active volcanism and associated elevated heat flow beneath the WAIS near the critical region where ice streaming begins. If this heat flow is indeed controlling ice-stream formation, then penetration of ocean waters inland of the thin hot crust of the active portion of the West Antarctic rift system could lead to the disappearance of ice streams, and possibly trigger a collapse of the inland ice reservoir.

Numerical modeling of runback water on ice protected aircraft surfaces

NASA Technical Reports Server (NTRS)

Al-Khalil, Kamel M.; Keith, Theo G., Jr.; Dewitt, Kenneth J.

1992-01-01

A numerical simulation for 'running wet' aircraft anti-icing systems is developed. The model includes breakup of the water film, which exists in regions of direct impingement, into individual rivulets. The wetness factor distribution resulting from the film breakup and the rivulet configuration on the surface are predicted in the numerical solution procedure. The solid wall is modeled as a multilayer structure and the anti-icing system used is of the thermal type utilizing hot air and/or electrical heating elements embedded with the layers. Details of the calculation procedure and the methods used are presented.

The effect of processing on the properties of CuInS2 nanomaterials synthesized by simple hot injection route

NASA Astrophysics Data System (ADS)

Chen, Qin-Miao; Zhou, Fang-Fang; Yuan, Hong-Chun; Chen, Jin; Ni, Yi; Zhu, Xi-Fang; Dou, Xiao-Ming

2017-07-01

Chalcopyrite and wurtzite CuInS2 (CIS) nanomaterials were synthesized from Cu2+, In3+, thiourea with or without triethanolamine (TEA) by simple hot injection method at low temperature. The effect of synthesis duration on the various properties of the synthesized CIS nanomaterials was studied. It shows that for chalcopyrite CIS, the optimal synthesis duration is 60 min and the synthesized nanomaterial is in spherical shape with diameter of about 90 nm. However, for the wurtzite CIS, the optimal synthesis duration should reach 150 min and the synthesized nanomaterial looks like nanoplate with thicknesses of ˜10 nm and diameters near 100 nm. The photovoltaic characteristics of two types of nanomaterials are quite different. This study may contribute to the synthesis of CIS nanomaterials at low temperatures.

The abundance and distribution of water vapor in the Jovian troposphere as inferred from Voyager IRIS observations

NASA Technical Reports Server (NTRS)

Carlson, Barbara E.; Lacis, Andrew A.; Rossow, William B.

1992-01-01

The Voyager IRIS spectra of the Jovian North Equatorial Belt (NEB) hot spots are reanalyzed using a radiative transfer model which includes the full effects of anisotropic multiple scattering by clouds. The atmospheric model includes the three thermochemically predicted cloud layers, NH3, NH4SH, and H2O. Spectrally dependent cloud extinction is modeled using Mie theory and the refractive indices of NH3 ice, NH4SH ice, water, and H2O ice. The upper tropospheric temperature profile, gas abundances, height-dependent parahydrogen profile, and vertical distribution of NH3 cloud opacity are retrieved from an analysis of the far-infrared (180-1200/cm) IRIS observations. With these properties constrained, the 5-micron (1800-2300/cm) observations are analyzed to determine the atmospheric and cloud structure of the deeper atmosphere (P of greater than 1.5 bars). The results show that the abundance of water is at least 1.5 times solar with 2 times solar (0.00276 mixing ratio relative to H2) providing the best-fit to the Voyager IRIS hot spot observations.

Ice Slurry Ingestion and Physiological Strain During Exercise in Non-Compensable Heat Stress.

PubMed

Ng, Jason; Wingo, Jonathan E; Bishop, Phillip A; Casey, Jason C; Aldrich, Elizabeth K

2018-05-01

Precooling with ice slurry ingestion attenuates the increase in rectal temperature (Tre) during subsequent running and cycling. It remains unclear how this cooling method affects physiological strain during work while wearing protective garments. This study investigated the effect of ice slurry ingestion on physiological strain during work in hot conditions while wearing firefighter protective clothing. In three counterbalanced trials, eight men (mean ± SD; age = 21 ± 2 yr, height = 179.5 ± 3.5 cm, mass = 79.1 ± 4.1 kg, body fat = 11.4 ± 3.7%) wore firefighter protective clothing and walked (4 km · h-1, 12% incline, ∼7 METs) for 30 min in hot conditions (35°C, 40% RH). Every 2.5 min, subjects ingested 1.25 g · kg-1 (relative total: 15 g · kg-1, absolute total: 1186.7 ± 61.3 g) of a tepid (22.4 ± 1.7°C), cold (7.1 ± 1.5°C), or ice slurry (-1.3 ± 0.2°C) beverage. Heart rates (HR) were lower with ice slurry ingestion compared to both fluid trials starting 5 min into exercise (tepid = 158 ± 14, cold = 157 ± 11, ice slurry = 146 ± 13 bpm) and persisting for the remainder of the bout (min 30: tepid = 196 ± 10, cold = 192 ± 10, ice slurry = 181 ± 13 bpm). Tre was lower with ice slurry ingestion compared to cold and tepid trials (min 5: tepid = 37.17 ± 0.38, cold = 37.17 ± 0.39, ice slurry = 37.05 ± 0.43°C; min 30: tepid = 38.15 ± 0.29, cold = 38.31 ± 0.36, ice slurry = 37.95 ± 0.32°C). The physiological strain index (PSI) was lower with ice slurry ingestion compared to fluid trials starting at min 5 (tepid = 3.8 ± 0.7, cold = 3.8 ± 0.6, ice slurry = 3.0 ± 0.5) and remained lower throughout exercise (min 30: tepid = 8.2 ± 0.6, cold = 8.3 ± 0.9, ice slurry = 6.9 ± 1.2). A large quantity of ice slurry ingested under non-compensable heat stress conditions mitigated physiological strain during exercise by blunting the rise in heart rate and rectal temperature.Ng J, Wingo JE, Bishop PA, Casey JC, Aldrich EK. Ice slurry ingestion and physiological strain during exercise in non-compensable heat stress. Aerosp Med Hum Perform. 2018; 89(5):434-441.

FIRE_CI1_KINGAIR

Atmospheric Science Data Center

2016-01-27

... Probe Hot-Wire Hygrometer Photometer Platinium Resistance PMS 2D-C Probe PMS 2D-P Probe PRT-5 Pyranometer ... Ice Irradiance Liquid Water Content Mixing Ratio Temperature Wind Direction Wind Speed Order Data:  ...

FIRE_CI2_KINGAIR

Atmospheric Science Data Center

2015-11-25

... Probe Hot-Wire Hygrometer Photometer Platinum Resistance PMS 2D-C Probe PMS 2D-P Probe PRT-5 Pyranometer ... Ice Irradiance Liquid Water Content Mixing Ratio Temperature Wind Direction Wind Speed Order Data:  ...

Acceleration of Cooling of Ice Giants by Condensation in Early Atmospheres

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

Kurosaki, Kenji; Ikoma, Masahiro, E-mail: kurosaki.k@nagoya-u.jp, E-mail: ikoma@eps.s.u-tokyo.ac.jp

The present infrared brightness of a planet originates partly from the accretion energy that the planet gained during its formation and hence provides important constraints to the planet formation process. A planet cools down from a hot initial state to the present state by losing energy through radiative emission from its atmosphere. Thus, the atmospheric properties affect the planetary cooling rate. Previous theories of giant planet cooling assume that the atmospheric composition is unchanged throughout the evolution. Planet formation theories, however, suggest that the atmospheres especially of ice giants are rich in heavy elements in the early stages. These heavy elementsmore » include condensable species such as H{sub 2}O, NH{sub 3}, and CH{sub 4}, which are expected to have a great impact on atmospheric temperature and thus on radiative emission through latent heat release. In this study we investigate the effect of such condensation on the planetary emission flux and quantify the impact on the cooling timescale. We then demonstrate that the latent heat of these species keeps the atmosphere hot and thus the emission flux high for billions of years, resulting in an acceleration of the cooling of ice giants. This sheds light on the long-standing problem that Uranus is much less bright than theoretically predicted and is different in brightness from Neptune in spite of the similarity in mass and radius. We also find that young ice giants with highly enriched atmospheres are much brighter in the mid-infrared than ice giants with non-enriched atmospheres. This provides important implications for future direct imaging of extrasolar ice giants.« less

29 CFR 1917.127 - Sanitation.

Code of Federal Regulations, 2012 CFR

2012-07-01

... employees. The facilities shall have: (i) Running water, including hot and cold or tepid water at a minimum... containers shall be clean, containing only water and ice, and shall be fitted with covers. (3) Common...

29 CFR 1917.127 - Sanitation.

Code of Federal Regulations, 2014 CFR

2014-07-01

... employees. The facilities shall have: (i) Running water, including hot and cold or tepid water at a minimum... containers shall be clean, containing only water and ice, and shall be fitted with covers. (3) Common...

29 CFR 1917.127 - Sanitation.

Code of Federal Regulations, 2013 CFR

2013-07-01

... employees. The facilities shall have: (i) Running water, including hot and cold or tepid water at a minimum... containers shall be clean, containing only water and ice, and shall be fitted with covers. (3) Common...

Tubular sublimatory evaporator heat sink

NASA Technical Reports Server (NTRS)

Webbon, B. W. (Inventor)

1977-01-01

An evaporative refrigerator or cooler comprising a bundle of spaced, porous walled tubes closed at one of their ends and vented to a vacuum at the other end is disclosed. The tube bundle is surrounded by a water jacket having a hot water inlet distribution manifold and a cooled water outlet through a plenum chamber. Hot water is pumped into the jacket to circulate around the tubes, and when this water meets the vacuum existing inside the tubes, it evaporates thereby cooling the water in the jacket. If cooling proceeds to the point where water penetrating or surrounding all or part of the tubes freezes, operation continues with local sublimation of the ice on the tubes while the circulating water attempts to melt the ice. Both sublimation and evaporation may take place simultaneously in different regions of the device.

Make Better Food Choices

MedlinePlus

... fatty meats like ribs, bacon, and hot dogs. Choose cakes, cookies, candies, and ice cream as just occasional treats. help strengthen bones. Be sure your morning coffee ... half your plate fruits and vegetables Add fruit to meals as ...

Suppressed midlatitude summer atmospheric warming by Arctic sea ice loss during 1979-2012

NASA Astrophysics Data System (ADS)

Wu, Qigang; Cheng, Luyao; Chan, Duo; Yao, Yonghong; Hu, Haibo; Yao, Ying

2016-03-01

Since the 1980s, rapid Arctic warming, sea ice decline, and weakening summer circulation have coincided with an increasing number of extreme heat waves and other destructive weather events in the Northern Hemisphere (NH) midlatitudes in summer. Recent papers disagree about whether such high-impact events are related to Arctic warming and/or ice loss. Here we use atmospheric model ensemble simulations to attribute effects of sea ice loss and other factors on observed summer climate trends during 1979-2012. The ongoing greenhouse gas buildup and resulting sea surface temperature warming outside the Arctic explains nearly all land warming and a significant portion of observed weakening zonal winds in the NH midlatitudes. However, sea ice loss has induced a negative Arctic Oscillation(AO)-type circulation with significant summer surface and tropospheric cooling trends over large portions of the NH midlatitudes, which reduce the warming and might reduce the probability of regional severe hot summers.

Analysis of dental erosion induced by different beverages and validity of equipment for identifying early dental erosion, in vitro study.

PubMed

Jameel, Rafey Ahmad; Khan, Shah Salman; Abdul Rahim, Zubaidah Hj; Bakri, Marina Mohd; Siddiqui, Saima

2016-07-01

To understand early dental erosion induced by different beverages and the equipment for its detection. The study was conducted at the University Malaya Medical Centre, Kuala Lumpur, Malaysia, from June to September 2014, and comprised single-rooted, unpolished teeth divided into six groups. Electron micrographs and other baseline readings for further analyses were taken before and after the exposure to different beverages. The teeth were exposed to the beverages using a modified Nordini's artificial mouth model. The positioning of the teeth on the motorised stage of the equipment was standardised. Of the several beverages used, CocaCola had the lowest pH value of 2.53, while tap water had the highest pH of 5.4. Deionised distilled water, which was used as a reference, had a pH near to neutral /alkaline of 7.3. The fluoride content ranged between 9.38ppm in tea and 0.005ppm in orange juice. Teeth exposed to beverages with low pH and considerably high fluoride underwent slight remineralisation (roughness increase 8% from tea), while beverages with no fluoride content and low pH roughened the enamel surface (Coca Cola roughened upto 37%). Quantitative analyses of tooth erosion, micro-hardness, surface-roughness, and surface-height showed that all beverages exhibited positive erosive effect on the tooth enamel surface (p<0.005). CocaCola was found to be the most erosive agent among both hot and cold beverages (37%), while coffee was more erosive among the hot beverages (29%).

High-temperature beverages and Foods and Esophageal Cancer Risk -- A Systematic Review

PubMed Central

Islami, Farhad; Boffetta, Paolo; Ren, JianSong; Pedoeim, Leah; Khatib, Dara; Kamangar, Farin

2009-01-01

Coffee, tea, and maté may cause esophageal cancer (EC) by causing thermal injury to the esophageal mucosa. If so, the risk of EC attributable to thermal injury could be large in populations in which these beverages are commonly consumed. In addition, these drinks may cause or prevent EC via their chemical constituents. Therefore, a large number of epidemiologic studies have investigated the association of an indicator of amount or temperature of use of these drinks or other hot foods and beverages with risk of EC. We conducted a systematic review of these studies, and report the results for amount and temperature of use separately. By searching PubMed and the ISI, we found 59 eligible studies. For coffee and tea, there was little evidence for an association between amount of use and EC risk; however, the majority of studies showed an increased risk of EC associated with higher drinking temperature which was statistically significant in most of them. For maté drinking, the number of studies was limited, but they consistently showed that EC risk increased with both amount consumed and temperature, and these two were independent risk factors. For other hot foods and drinks, over half of the studies showed statistically significant increased risks of EC associated with higher temperature of intake. Overall, the available results strongly suggest that high-temperature beverage drinking increases the risk of EC. Future studies will require standardized strategies that allow for combining data, and results should be reported by histological subtypes of EC. PMID:19415743

Scaling of Liquid DT Layer Capsules to an ICF Burning Plasma

NASA Astrophysics Data System (ADS)

Olson, R. E.; Peterson, R. R.; Haines, B. M.; Yi, S. A.; Bradley, P. A.; Zylstra, A. B.; Kline, J. L.; Leeper, R. J.; Batha, S. H.

2017-10-01

Recent experiments at the NIF demonstrated cryogenic liquid DT layer ICF implosions. Unlike DT ice layer implosions, DT liquid layer designs can operate with low-to-moderate convergence ratio (12

Measured performance of the heat exchanger in the NASA icing research tunnel under severe icing and dry-air conditions

NASA Technical Reports Server (NTRS)

Olsen, W.; Vanfossen, J.; Nussle, R.

1987-01-01

Measurements were made of the pressure drop and thermal perfomance of the unique refrigeration heat exchanger in the NASA Lewis Icing Research Tunnel (IRT) under severe icing and frosting conditions and also with dry air. This data will be useful to those planning to use or extend the capability of the IRT and other icing facilities (e.g., the Altitude Wind Tunnel-AWT). The IRT heat exchanger and refrigeration system is able to cool air passing through the test section down to at least a total temperature of -30 C (well below icing requirements), and usually up to -2 C. The system maintains a uniform temperature across the test section at all airspeeds, which is more difficult and time consuming at low airspeeds, at high temperatures, and on hot, humid days when the cooling towers are less efficient. The very small surfaces of the heat exchanger prevent any icing cloud droplets from passing through it and going through the tests section again. The IRT heat exchanger was originally designed not to be adversely affected by severe icing. During a worst-case icing test the heat exchanger iced up enough so that the temperature uniformaity was no worse than about +/- 1 deg C. The conclusion is that the heat exchanger design performs well.

Precooling With Crushed Ice: As Effective as Heat Acclimation at Improving Cycling Time-Trial Performance in the Heat.

PubMed

Zimmermann, Matthew; Landers, Grant; Wallman, Karen; Kent, Georgina

2018-02-01

This study compared the effects of precooling (ice ingestion) and heat-acclimation training on cycling time-trial (CTT) performance in the heat. Fifteen male cyclists/triathletes completed two 800-kJ CTTs in the heat, with a 12-d training program in between. Initially, all participants consumed 7 g/kg of water (22°C) in 30 min before completing an 800-kJ CTT in hot, humid conditions (pre-CTT) (35°C, 50% relative humidity [RH]). Participants were then split into 2 groups, with the precooling group (n = 7) training in thermoneutral conditions and then undergoing precooling with ice ingestion (7 g/kg, 1°C) prior to the final CTT (post-CTT) and the heat-acclimation group (n = 8) training in hot conditions (35°C, 50% RH) and consuming water (7 g/kg) prior to post-CTT. After training in both conditions, improvement in CTT time was deemed a likely positive benefit (precooling -166 ± 133 s, heat acclimation -105 ± 62 s), with this result being similar between conditions (d = 0.22, -0.68-1.08 90% confidence interval [CI]). Core temperature for post-CTT was lower in precooling than in heat acclimation from 20 min into the precooling period until the 100-kJ mark of the CTT (d > 0.98). Sweat onset occurred later in precooling (250 ± 100 s) than in heat acclimation (180 ± 80 s) for post-CTT (d = 0.65, -0.30-1.50 90% CI). Thermal sensation was lower at the end of the precooling period prior to post-CTT for the precooling trial than with heat acclimation (d = 1.24, 0.90-1.58 90% CI). Precooling with ice ingestion offers an alternative method of improving endurance-cycling performance in hot conditions if heat acclimation cannot be attained.

Sugar snack consumption in Ugandan schoolchildren: Validity and reliability of a food frequency questionnaire.

PubMed

Kiwanuka, S N; Astrøm, A N; Trovik, T A

2006-10-01

This study assessed the reproducibility and relative validity of an eight-item self-administered food frequency questionnaire (FFQ) on intake of sugared snacks in Ugandan schoolchildren. A 5-day precoded food behaviour checklist (FBC) was used as validation criteria. Sociodemographic correlates of a sum frequency sugar score were explored. The study was conducted in Kampala, Uganda, in 2004. Six hundred and fourteen schoolchildren (mean age 12.4 years) completed the FFQ on cakes/biscuits, chocolate, ice sticks, soft drinks, coffee, tea, sugared desserts and sweets/candies at school. They were examined clinically for dental caries. Forty students completed the FFQ twice, 1 week apart and 325 students completed the 5 day FBC at school. The mean decayed, missing and filled tooth index score was 0.98 (SD 1.6, range 0-15). Reproducibility scores (Cohen's kappa) for the sugar items ranged from 0.17 (ice sticks) to 0.55 (biscuits). No differences were seen between the average intakes at test and retest. Higher intake was reported in FFQ than in FBC across all sugar items. Crude agreement between students reporting intake at least 3-5 times a week/less than three times a week ranged from 50% to 55% (e.g. biscuits, chocolate) to 87% (tea). Spearman's correlation coefficients ranged from 0.14 (desserts) to 0.27 (sweets). anova revealed significant increase (P = 0.001) in the mean FBC sum scores by increasing quartiles of the FFQ sum scores. The average sum FFQ sugar scores were higher in girls than in boys and higher in older than in younger students. Fair reproducibility was established for the FFQ sugar items. The FFQ was acceptable in classifying individuals into broad categories of low and high sugar consumption.

Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia.

PubMed

Sun, Lijuan; Lee, Davina Elizabeth Mei; Tan, Wei Jie Kevin; Ranawana, Dinesh Viren; Quek, Yu Chin Rina; Goh, Hui Jen; Henry, Christiani Jeyakumar

2015-03-14

The objective of the present study was to determine the glycaemic index (GI) and glycaemic load (GL) values of standard portion sizes of Southeast Asian traditional foods. A total of fifteen popular Southeast Asian foods were evaluated. Of these foods, three were soft drinks, while the other twelve were solid foods commonly consumed in this region. In total, forty-seven healthy participants (eighteen males and twenty-nine females) volunteered to consume either glucose at least twice or one of the fifteen test foods after a 10-12 h overnight fast. Blood glucose concentrations were analysed before consumption of the test food, and 15, 30, 45, 60, 90 and 120 min after food consumption, using capillary blood samples. The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve (IAUC) value of the test food as a percentage of each participant's average IAUC value, with glucose as the reference food. Among the fifteen foods tested, six belonged to low-GI foods (Ice Green Tea, Beehoon, Pandan Waffle, Curry Puff, Youtiao and Kaya Butter Toast), three belonged to medium-GI foods (Barley Drink, Char Siew Pau and Nasi Lemak), and the other six belonged to high-GI foods (Ice Lemon Tea, Chinese Carrot Cake, Chinese Yam Cake, Chee Cheong Fun, Lo Mai Gai and Pink Rice Cake). The GI and GL values of these traditional foods provide valuable information to consumers, researchers and dietitians on the optimal food choice for glycaemic control. Moreover, our dataset provides GI values of fifteen foods that were not previously tested extensively, and it presents values of foods commonly consumed in Southeast Asia.

Effects of Hot-Spot Geometry on Backscattering and Down-Scattering Neutron Spectra

NASA Astrophysics Data System (ADS)

Mohamed, Z. L.; Mannion, O. M.; Forrest, C. J.; Knauer, J. P.; Anderson, K. S.; Radha, P. B.

2017-10-01

The measured neutron spectrum produced by a fusion experiment plays a key role in inferring observable quantities. One important observable is the areal density of an implosion, which is inferred by measuring the scattering of neutrons. This project seeks to use particle-transport simulations to model the effects of hot-spot geometry on backscattering and down-scattering neutron spectra along different lines of sight. Implosions similar to those conducted at the Laboratory of Laser Energetics are modeled by neutron transport through a DT plasma and a DT ice shell using the particle transport codes MCNP and IRIS. Effects of hot-spot geometry are obtained by ``detecting'' scattered neutrons along different lines of sight. This process is repeated for various hot-spot geometries representing known shape distortions between the hot spot and the shell. This material is based upon work supported by the Department of Energy National Nuclear Security Administration under Award Number DE-NA0001944.

Hot tea and tiny tots don't mix: A cross-sectional survey on hot beverage scalds.

PubMed

Burgess, J D; Kimble, R M; Watt, K A; Cameron, C M

2017-12-01

Hot beverage scalds are a leading cause of burns in young children. The aim of this study was to look at the circumstances surrounding these injuries in terms of setting, mechanism, supervision and first aid to inform a prevention campaign. A cross-sectional study was delivered via iPad to parents and caregivers presenting with a child aged 0-36 months with a hot beverage scald at a major paediatric burns centre. Of the 101 children aged 0-36 months that presented with a hot beverage scald over a 12-month period, 54 participants were included. The scald aetiology was as expected with the peak prevalence in children aged 6-24 months, pulling a cup of hot liquid down over themselves. The majority of injuries occurred in the child's home and were witnessed by the caregiver or parent. The supervising adult was often in close proximity when the scald occurred. Less than a third (28%) of participants received recommended first aid treatment at the scene, with an additional 18% receiving this treatment with three hours of the injury-usually at an emergency department. While the aetiology of these scalds were as expected, the low use of recommended burn first aid was of concern. Although supervision was present in almost all cases, with the parent/caregiver close-by, this proximity still permitted injury. Attentiveness and continuity of supervision, which can be difficult with competing parental demands, appear to play a more important role role; as do considerations of other safety mechanisms such as hazard reduction through keeping hot drinks out of reach and engineering factors such as improved cup design. By incorporating the findings from this study and other research into a hot beverage scald prevention campaign, we hope to see a change in knowledge and behaviour in parents and caregivers of young children, and ultimately a reduction in the incidence of hot beverage scalds. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

Direct Laser Ice Penetrator for Exploring Icy Ocean Worlds: Design, Modeling and Test Results of a Proof-of-Concept Prototype

NASA Astrophysics Data System (ADS)

Hogan, B.; Stone, W.; Bramall, N. E.; Siegel, V.; Lelievre, S.; Rothhammer, B.; Richmond, K.; Flesher, C.

2016-12-01

Subsurface exploration of icy ocean worlds requires an efficient method of penetrating ice to significant depths under extreme environment conditions. Searching for extant life dictates descent to a depth which is habitable or where biomarkers can survive and allow detection. It's anticipated that several meters to 10s of meters of shielding is required to prevent cosmic background radiation and other energetic particles from destroying biomarker evidence. We have devised, developed and demonstrated an entirely novel ice penetrating technology utilizing laser light carried by an optical fiber tether and emitted from a probe's optical nose cone and radiated directly into the volume of ice preceding the penetrator. We have termed it a "Direct Laser Penetrator" or DLP. We present design details, modeling, and test data from preliminary proof-of-concept experiments conducted at Stone Aerospace with results exceeding expectations and achieving the fastest reported thermal probe descent rate to date (> 12 m / hr). DLP has critical benefits over conventional "hot point" melt probes, which must generate large temperature gradients to force heat by conduction through the nose cone, and layers of ice and water. Additionally, hot point melt probes tested under vacuum have shown extreme difficulty initiating penetration, as virtually no thermal contact exists between the probe nose and rough ice surface. The ice simply sublimates and any transferred heat is quickly dissipated due to the low power density and extreme cold. DLP requires NO thermal contact between the probe nose and the ice surface since the laser energy is radiated directly into the volume (vs. surface) of ice preceding the penetrator. A proposed key element of the DLP is the fiber optic tether, coupled with a dedicated sensor fiber, enables "optical access" to the subsurface environment by a lander's shared or DLP dedicated on-board instruments (Raman / Fluorescence / fiber / UV / VIS / NIR spectroscopy, etc). These sensors can search for extant life by detecting biomarkers as well as characterizing the radiation / light environment for subsurface habitability. The combination of a laser penetrator w/ integrated fiber coupled instruments could be an important tool for an icy ocean worlds lander. (Supported by NASA funded SAS projects VALKYRIE and SPINDLE)

Effect of beverages on bovine dental enamel subjected to erosive challenge with hydrochloric acid.

PubMed

Amoras, Dinah Ribeiro; Corona, Silmara Aparecida Milori; Rodrigues, Antonio Luiz; Serra, Mônica Campos

2012-01-01

This study evaluated by an in vitro model the effect of beverages on dental enamel previously subjected to erosive challenge with hydrochloric acid. The factor under study was the type of beverage, in five levels: Sprite® Zero Low-calorie Soda Lime (positive control), Parmalat® ultra high temperature (UHT) milk, Ades® Original soymilk, Leão® Ice Tea Zero ready-to-drink low-calorie peach-flavored black teaand Prata® natural mineral water (negative control). Seventy-five bovine enamel specimens were distributed among the five types of beverages (n=15), according to a randomized complete block design. For the formation of erosive wear lesions, the specimens were immersed in 10 mL aqueous solution of hydrochloric acid 0.01 M for 2 min. Subsequently, the specimens were immersed in 20 mL of the beverages for 1 min, twice daily for 2 days at room temperature. In between, the specimens were kept in 20 mL of artificial saliva at 37ºC. The response variable was the quantitative enamel microhardness. ANOVA and Tukey's test showed highly significant differences (p<0.00001) in the enamel exposed to hydrochloric acid and beverages. The soft drink caused a significantly higher decrease in microhardness compared with the other beverages. The black tea caused a significantly higher reduction in microhardness than the mineral water, UHT milk and soymilk, but lower than the soft drink. Among the analyzed beverages, the soft drink and the black tea caused the most deleterious effects on dental enamel microhardness.

Seasonal thickness changes of Arctic sea ice north of Svalbard and implications for satellite remote sensing, ecosystem, and environmental management

NASA Astrophysics Data System (ADS)

Gerland, S.; Rösel, A.; King, J.; Spreen, G.; Divine, D.; Eltoft, T.; Gallet, J. C.; Hudson, S. R.; Itkin, P.; Krumpen, T.; Liston, G. E.; Merkouriadi, I.; Negrel, J.; Nicolaus, M.; Polashenski, C.; Assmy, P.; Barber, D. G.; Duarte, P.; Doulgeris, A. P.; Haas, C.; Hughes, N.; Johansson, M.; Meier, W.; Perovich, D. K.; Provost, C.; Richter-Menge, J.; Skourup, H.; Wagner, P.; Wilkinson, J.; Granskog, M. A.; Steen, H.

2016-12-01

Sea-ice thickness is a crucial parameter to consider when assessing the status of Arctic sea ice, whether for environmental management, monitoring projects, or regional or pan-arctic assessments. Modern satellite remote sensing techniques allow us to monitor ice extent and to estimate sea-ice thickness changes; but accurate quantifications of sea-ice thickness distribution rely on in situ and airborne surveys. From January to June 2015, an international expedition (N-ICE2015) took place in the Arctic Ocean north of Svalbard, with the Norwegian research vessel RV Lance frozen into drifting sea ice. In total, four drifts, with four different floes were made during that time. Sea-ice and snow thickness measurements were conducted on all main ice types present in the region, first year ice, multiyear ice, and young ice. Measurement methods included ground and helicopter based electromagnetic surveys, drillings, hot-wire installations, snow-sonde transects, snow stakes, and ice mass balance and snow buoys. Ice thickness distributions revealed modal thicknesses in spring between 1.6 and 1.7 m, which is lower than reported for the region from comparable studies in 2009 (2.4 m) and 2011 (1.8 m). Knowledge about the ice thickness distribution in a region is crucial to the understanding of climate processes, and also relevant to other disciplines. Sea-ice thickness data collected during N-ICE2015 can also give us insights into how ice and snow thicknesses affect ecosystem processes. In this presentation, we will explore the influence of snow cover and ocean properties on ice thickness, and the role of sea-ice thickness in air-ice-ocean interactions. We will also demonstrate how information about ice thickness aids classification of different sea ice types from SAR satellite remote sensing, which has real-world applications for shipping and ice forecasting, and how sea ice thickness data contributes to climate assessments.

Observations and Thermochemical Calculations for Hot-Jupiter Atmospheres

NASA Astrophysics Data System (ADS)

Blecic, Jasmina; Harrington, Joseph; Bowman, M. Oliver; Cubillos, Patricio; Stemm, Madison

2015-01-01

I present Spitzer eclipse observations for WASP-14b and WASP-43b, an open source tool for thermochemical equilibrium calculations, and components of an open source tool for atmospheric parameter retrieval from spectroscopic data. WASP-14b is a planet that receives high irradiation from its host star, yet, although theory does not predict it, the planet hosts a thermal inversion. The WASP-43b eclipses have signal-to-noise ratios of ~25, one of the largest among exoplanets. To assess these planets' atmospheric composition and thermal structure, we developed an open-source Bayesian Atmospheric Radiative Transfer (BART) code. My dissertation tasks included developing a Thermochemical Equilibrium Abundances (TEA) code, implementing the eclipse geometry calculation in BART's radiative transfer module, and generating parameterized pressure and temperature profiles so the radiative-transfer module can be driven by the statistical module.To initialize the radiative-transfer calculation in BART, TEA calculates the equilibrium abundances of gaseous molecular species at a given temperature and pressure. It uses the Gibbs-free-energy minimization method with an iterative Lagrangian optimization scheme. Given elemental abundances, TEA calculates molecular abundances for a particular temperature and pressure or a list of temperature-pressure pairs. The code is tested against the original method developed by White at al. (1958), the analytic method developed by Burrows and Sharp (1999), and the Newton-Raphson method implemented in the open-source Chemical Equilibrium with Applications (CEA) code. TEA, written in Python, is modular, documented, and available to the community via the open-source development site GitHub.com.Support for this work was provided by NASA Headquarters under the NASA Earth and Space Science Fellowship Program, grant NNX12AL83H, by NASA through an award issued by JPL/Caltech, and through the Science Mission Directorate's Planetary Atmospheres Program, grant NNX12AI69G.

Suppressed mid-latitude summer atmospheric warming by Arctic sea ice loss during 1979-2012

NASA Astrophysics Data System (ADS)

Wu, Q.

2016-12-01

Since the 1980s, rapid Arctic warming, sea ice decline, and weakening summer circulation have coincided with an increasing number of extreme heatwaves and other destructive weather events in the Northern Hemisphere (NH) mid-latitudes in summer. Recent papers disagree about whether such high-impact events are related to Arctic warming and/or ice loss. Here we use atmospheric model ensemble simulations to attribute effects of sea ice loss and other factors on observed summer climate trends during 1979-2012. The ongoing greenhouse gas buildup and resulting sea surface temperature (SST) warming outside the Arctic explains nearly all land warming and a significant portion of observed weakening zonal winds in the NH mid-latitudes. However, sea ice loss has induced a negative Arctic Oscillation (AO)-type circulation with significant summer surface and tropospheric cooling trends over large portions of the NH mid-latitudes, which reduce the warming and might reduce the probability of regional severe hot summers.

Effect of thermal state and thermal comfort on cycling performance in the heat.

PubMed

Schulze, Emiel; Daanen, Hein A M; Levels, Koen; Casadio, Julia R; Plews, Daniel J; Kilding, Andrew E; Siegel, Rodney; Laursen, Paul B

2015-07-01

To determine the effect of thermal state and thermal comfort on cycling performance in the heat. Seven well-trained male triathletes completed 3 performance trials consisting of 60 min cycling at a fixed rating of perceived exertion (14) followed immediately by a 20-km time trial in hot (30°C) and humid (80% relative humidity) conditions. In a randomized order, cyclists either drank ambient-temperature (30°C) fluid ad libitum during exercise (CON), drank ice slurry (-1°C) ad libitum during exercise (ICE), or precooled with iced towels and ice slurry ingestion (15 g/kg) before drinking ice slurry ad libitum during exercise (PC+ICE). Power output, rectal temperature, and ratings of thermal comfort were measured. Overall mean power output was possibly higher in ICE (+1.4%±1.8% [90% confidence limit]; 0.4> smallest worthwhile change [SWC]) and likely higher PC+ICE (+2.5%±1.9%; 1.5>SWC) than in CON; however, no substantial differences were shown between PC+ICE and ICE (unclear). Time-trial performance was likely enhanced in ICE compared with CON (+2.4%±2.7%; 1.4>SWC) and PC+ICE (+2.9%±3.2%; 1.9>SWC). Differences in mean rectal temperature during exercise were unclear between trials. Ratings of thermal comfort were likely and very likely lower during exercise in ICE and PC+ICE, respectively, than in CON. While PC+ICE had a stronger effect on mean power output compared with CON than ICE did, the ICE strategy enhanced late-stage time-trial performance the most. Findings suggest that thermal comfort may be as important as thermal state for maximizing performance in the heat.

Bell P-39 in the Icing Research Tunnel

NASA Image and Video Library

1944-11-21

A Bell P-39 Airacobra in the NACA Aircraft Engine Research Laboratory’s Icing Research Tunnel for a propeller deicing study. The tunnel, which began operation in June 1944, was built to study the formation of ice on aircraft surfaces and methods of preventing or eradicating that ice. Ice buildup adds extra weight to aircraft, effects aerodynamics, and sometimes blocks airflow through engines. NACA design engineers added the Icing Research Tunnel to the new AERL’s original layout to take advantage of the massive refrigeration system being constructed for the Altitude Wind Tunnel. The Icing Research Tunnel is a closed-loop atmospheric wind tunnel with a 6- by 9-foot test section. The tunnel can produce speeds up to 300 miles per hour and temperatures from about 30 to –45⁰ F. During World War II AERL researchers analyzed different ice protection systems for propeller, engine inlets, antennae, and wings in the icing tunnel. The P-39 was a vital low-altitude pursuit aircraft of the US during the war. NACA investigators investigated several methods of preventing ice buildup on the P-39’s propeller, including the use of internal and external electrical heaters, alcohol, and hot gases. They found that continual heating of the blades expended more energy than the aircraft could supply, so studies focused on intermittent heating. The results of the wind tunnel investigations were then compared to actual flight tests on aircraft.

Effect of Ice Formations on Section Drag of Swept NACA 63A-009 Airfoil with Partial-Span Leading-Edge Slat for Various Modes of Thermal Ice Protection

NASA Technical Reports Server (NTRS)

VonGlahn, Uwe H.; Gray, Vernon H.

1954-01-01

The effects of primary and runback ice formations on the section drag of a 36 deg swept NACA 63A-009 airfoil section with a partial-span leading-edge slat were studied over a range of angles of attack from 2 to 8 deg and airspeeds up to 260 miles per hour for icing conditions with liquid-water contents ranging from 0.39 to 1.23 grams per cubic meter and datum air temperatures from 10 to 25 F. The results with slat retracted showed that glaze-ice formations caused large and rapid increases in section drag coefficient and that the rate of change in section drag coefficient for the swept 63A-009 airfoil was about 2-1 times that for an unswept 651-212 airfoil. Removal of the primary ice formations by cyclic de-icing caused the drag to return almost to the bare-airfoil drag value. A comprehensive study of the slat icing and de-icing characteristics was prevented by limitations of the heating system and wake interference caused by the slat tracks and hot-gas supply duct to the slat. In general, the studies showed that icing on a thin swept airfoil will result in more detrimental aerodynamic characteristics than on a thick unswept airfoil.

ROBUST hot wire probe efficiency for total water content measurements in glaciated conditions

NASA Astrophysics Data System (ADS)

Leroy, Delphine; Lilie, Lyle; Weber, Marc; Schwarzenboeck, Alfons; Strapp, J. Walter

2017-04-01

During the two High Altitude Ice Crystals (HAIC, Dezitter et al. 2013)/High Ice Water Content (HIWC, Strapp et al., 2016a) international flight campaigns that investigated deep convection in the tropics, the French Falcon 20 research aircraft was equipped with two different devices measuring the Total Water Content (TWC): - the IKP-2 (Isokinetic Probe, Davison et al. 2008, 2016), - and the hot wire ROBUST probe (Strapp et al. 2008; Grandin et al. 2014). The IKP-2 probe is an evaporator that has been specifically designed to measure high ice water content (Strapp et al. 2016b) with a collection efficiency near unity. It has undergone extensive performance assessment in liquid and glaciated conditions in several wind tunnels. The Robust probe was initially developed by Science Engineering Associates to estimate high ice water content in a high speed wind tunnel, in harsh conditions where other hot-wires had been observed to suffer failures. It was known at the outset that, like other hot-wire TWC probes, it would measure only a quasi-constant fraction of the true ice water content. Early wind tunnel and flight experience with the ROBUST probe revealed that this fraction was the order of 40% for ice crystals. During the HAIC/HIWC campaigns (Leroy et al. 2016, 2017), supercooled liquid water conditions were documented according to a detailed analysis of a Rosemount Ice detector (RICE) and a Cloud Droplet Probe (CDP) measurements, and were found to be rare. Thus, the HAIC/HIWC dataset represents a unique opportunity to study in more detail the ROBUST efficiency in glaciated conditions, using the IKP-2 values as a comparative reference. Comparison of IKP-2 and ROBUST measurements will show that the ROBUST behavior differs between low (below 1.5 g/m3) and high (above 2 g/m3) ice content conditions and is also sensitive to temperature. The sensitivity of the ROBUST collection efficiency to ice particles size could also be explored as optical imaging probes were part of the airborne instrument package but no clear trend has been highlighted for the moment. References : Davison, C., J. MacLeod, J. Strapp, and D. Buttsworth, 2008: Isokinetic Total Water Content Probe in a Naturally Aspirating Configuration: Initial Aerodynamic Design and Testing. 46th AIAA Aerospace Sciences Meeting and Exhibit, American Institute of Aeronautics and Astronautics http://arc.aiaa.org/doi/abs/10.2514/6.2008-435 (Accessed February 9, 2015). Davison, C. R., J. W. Strapp, L. E. Lilie, T. P. Ratvasky, and C. Dumont, 2016: Isokinetic TWC Evaporator Probe: Calculations and Systemic Error Analysis. American Institute of Aeronautics and Astronautics http://arc.aiaa.org/doi/10.2514/6.2016-4060 (Accessed July 29, 2016). Dezitter, F., A. Grandin, J.-L. Brenguier, F. Hervy, H. Schlager, P. Villedieu, and G. Zalamansky, 2013: HAIC - High Altitude Ice Crystals. 5th AIAA Atmospheric and Space Environments Conference, American Institute of Aeronautics and Astronautics http://arc.aiaa.org/doi/abs/10.2514/6.2013-2674 (Accessed February 9, 2015). Grandin, A., J.-M. Merle, M. Weber, J. Strapp, A. Protat, and P. King, 2014: AIRBUS Flight Tests in High Total Water Content Regions. American Institute of Aeronautics and Astronautics http://arc.aiaa.org/doi/abs/10.2514/6.2014-2753 (Accessed March 8, 2016). Leroy, D., and Coauthors, 2016: HAIC/HIWC field campaigns - Specific findings on ice crystals characteristics in high ice water content cloud regions. American Institute of Aeronautics and Astronautics http://arc.aiaa.org/doi/10.2514/6.2016-4056 (Accessed January 10, 2017). Leroy, D., and Coauthors, 2017: Ice Crystal Sizes in High Ice Water Content Clouds. Part II: Statistics of Mass Diameter Percentiles in Tropical Convection Observed during the HAIC/HIWC Project. J. Atmospheric Ocean. Technol., 34, 117-136, doi:10.1175/JTECH-D-15-0246.1. Strapp, J. W., J. MacLeod, and L. Lilie, 2008: Calibration of ice water content in a wind tunnel/engine test cell facility. 15th Intl. Conf. on Cloud and Precipitation http://cabernet.atmosfcu.unam.mx/ICCP-2008/abstracts/Program_on_line/Poster_13/StrappEtAl-extended.pdf (Accessed April 25, 2016). Strapp, J. W., L. E. Lilie, T. P. Ratvasky, C. R. Davison, and C. Dumont, 2016b: Isokinetic TWC Evaporator Probe: Development of the IKP2 and Performance Testing for the HAIC-HIWC Darwin 2014 and Cayenne Field Campaigns. American Institute of Aeronautics and Astronautics http://arc.aiaa.org/doi/10.2514/6.2016-4059 (Accessed July 29, 2016). Strapp, J. W., G. A. Isaac. A. Korolev, T. Ratvasky, R. Potts, P. May, A. Protat, P. Minnis, A. Ackerman, A. Fridlind, J. Haggerty, and J. Riley, 2016a: The High Ice Water Content (HIWC) Study of deep convective clouds: Science and technical plan. FAA Rep. DOT/FAA/TC-14/31, available at http://www.tc.faa.gov/its/worldpac/techrpt/tc14-31.pdf. 105 pgs.

78 FR 28248 - Biweekly Notice; Applications and Amendments to Facility Operating Licenses and Combined Licenses...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-05-14

...-stamps the document and sends the submitter an email notice confirming receipt of the document. The E... necessary to minimize bypassing of the ice condenser by the hot steam and air mixture released into the...

High Resolution 4.7 Micron Keck/NIRSPEC Spectra of Protostars. 1; Ices and Infalling Gas in the Disk of L1489 IRS

NASA Technical Reports Server (NTRS)

Boogert, A. C. A.; Hogerheijde, M. R.; Blake, G. A.

2001-01-01

We explore the infrared M band (4.7 micron) spectrum of the class I protostar L1489 IRS in the Taurus Molecular Cloud. This is the highest resolution wide coverage spectrum at this wavelength of a low mass protostar observed to date (R =25,000; (Delta)v =12 km s(exp -1). A large number of narrow absorption lines of gas phase (12)CO, (13)CO, and C(sup 18)O are detected, as well as a prominent band of solid (12)CO. The gas phase (12)CO lines have red shifted absorption wings (up to 100 km s(exp -1)), which likely originate from warm disk material falling toward the central object. Both the isotopes and the extent of the (12)CO line wings are successfully fitted with a contracting disk model of this evolutionary transitional object. This shows that the inward motions seen in millimeter wave emission lines continue to within approx. 0.1 AU from the star. The amount of high velocity infalling gas is however overestimated by this model, suggesting that only part of the disk is infalling, e.g. a hot surface layer or hot gas in magnetic field tubes. The colder parts of the disk are traced by the prominent CO ice band. The band profile results from CO in 'polar' ices (CO mixed with H2O), and CO in 'apolar' ices. At the high spectral resolution, the 'apolar' component is, for the first time, resolved into two distinct components, likely due to pure CO and CO mixed with CO2, O2 and/or N2. The ices have probably experienced thermal processing in the upper disk layer traced by our pencil absorption beam: much of the volatile 'apolar' ices has evaporated, the depletion factor of CO onto grains is remarkably low (approx. 7%), and the CO2 traced in the CO band profile was possibly formed energetically. This study shows that high spectral resolution 4.7 micron observations provide important and unique information on the dynamics and structure of protostellar disks and the origin and evolution of ices in these disks.

KSC-02pd2052

NASA Image and Video Library

2002-10-25

KENNEDY SPACE CENTER, FLA. - The Ice, Cloud, and Land Elevation Satellite, or ICESat, undergoes final processing before launch. ICESat is a 661-pound satellite known as Geoscience Laser Altimeter System (GLAS) that will revolutionize our understanding of ice and its role in global climate change and how we protect and understand our home planet. It will help scientists determine if the global sea level is rising or falling. It will look at the ice sheets that blanket the Earth's poles to see if they are growing or shrinking. It will assist in developing an understanding of how changes in the Earth's atmosphere and climate effect polar ice masses and global sea level. ICESat is scheduled for launch, with the Cosmic Hot Interstellar Plasma Spectrometer or CHIPSat, on a Delta II expendable launch vehicle from Vandenberg Air Force Base, Calif., on Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

KSC-02pd2050

NASA Image and Video Library

2002-10-24

KENNEDY SPACE CENTER, FLA. - The Ice, Cloud, and Land Elevation Satellite, or ICESat, logo features an artist's rendition of the satellite orbiting the Earth. ICESat is a 661-pound satellite known as Geoscience Laser Altimeter System (GLAS) that will revolutionize our understanding of ice and its role in global climate change and how we protect and understand our home planet. It will help scientists determine if the global sea level is rising or falling. It will look at the ice sheets that blanket the Earth's poles to see if they are growing or shrinking. It will assist in developing an understanding of how changes in the Earth's atmosphere and climate effect polar ice masses and global sea level. ICESat is scheduled for launch, with the Cosmic Hot Interstellar Plasma Spectrometer or CHIPSat, on a Delta II expendable launch vehicle from Vandenberg Air Force Base, Calif., on Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

KSC-02pd2051

NASA Image and Video Library

2002-10-25

KENNEDY SPACE CENTER, FLA. - The Ice, Cloud, and Land Elevation Satellite, or ICESat, undergoes final processing before launch. ICESat is a 661-pound satellite known as Geoscience Laser Altimeter System (GLAS) that will revolutionize our understanding of ice and its role in global climate change and how we protect and understand our home planet. It will help scientists determine if the global sea level is rising or falling. It will look at the ice sheets that blanket the Earth's poles to see if they are growing or shrinking. It will assist in developing an understanding of how changes in the Earth's atmosphere and climate effect polar ice masses and global sea level. ICESat is scheduled for launch, with the Cosmic Hot Interstellar Plasma Spectrometer or CHIPSat, on a Delta II expendable launch vehicle from Vandenberg Air Force Base, Calif., on Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

A Thermal Analysis of a Hot-Wire Probe for Icing Applications

NASA Technical Reports Server (NTRS)

Struk, Peter M.; Rigby, David L.; Venkataraman, Krishna

2014-01-01

This paper presents a steady-state thermal model of a hot-wire instrument applicable to atmospheric measurement of water content in clouds. In this application, the power required to maintain the wire at a given temperature is used to deduce the water content of the cloud. The model considers electrical resistive heating, axial conduction, convection to the flow, radiation to the surroundings, as well as energy loss due to the heating, melting, and evaporation of impinging liquid and or ice. All of these parameters can be varied axially along the wire. The model further introduces a parameter called the evaporation potential which locally gauges the maximum fraction of incoming water that evaporates. The primary outputs of the model are the steady-state power required to maintain a spatially-average constant temperature as well as the variation of that temperature and other parameters along the wire. The model is used to understand the sensitivity of the hot-wire performance to various flow and boundary conditions including a detailed comparison of dry air and wet (i.e. cloud-on) conditions. The steady-state power values are compared to experimental results from a Science Engineering Associates (SEA) Multi-Element probe, a commonly used water-content measurement instrument. The model results show good agreement with experiment for both dry and cloud-on conditions with liquid water content. For ice, the experimental measurements under read the actual water content due to incomplete evaporation and splashing. Model results, which account for incomplete evaporation, are still higher than experimental results where the discrepancy is attributed to splashing mass-loss which is not accounted in the model.

Validation of NASA Thermal Ice Protection Computer Codes. Part 1; Program Overview

NASA Technical Reports Server (NTRS)

Miller, Dean; Bond, Thomas; Sheldon, David; Wright, William; Langhals, Tammy; Al-Khalil, Kamel; Broughton, Howard

1996-01-01

The Icing Technology Branch at NASA Lewis has been involved in an effort to validate two thermal ice protection codes developed at the NASA Lewis Research Center. LEWICE/Thermal (electrothermal deicing & anti-icing), and ANTICE (hot-gas & electrothermal anti-icing). The Thermal Code Validation effort was designated as a priority during a 1994 'peer review' of the NASA Lewis Icing program, and was implemented as a cooperative effort with industry. During April 1996, the first of a series of experimental validation tests was conducted in the NASA Lewis Icing Research Tunnel(IRT). The purpose of the April 96 test was to validate the electrothermal predictive capabilities of both LEWICE/Thermal, and ANTICE. A heavily instrumented test article was designed and fabricated for this test, with the capability of simulating electrothermal de-icing and anti-icing modes of operation. Thermal measurements were then obtained over a range of test conditions, for comparison with analytical predictions. This paper will present an overview of the test, including a detailed description of: (1) the validation process; (2) test article design; (3) test matrix development; and (4) test procedures. Selected experimental results will be presented for de-icing and anti-icing modes of operation. Finally, the status of the validation effort at this point will be summarized. Detailed comparisons between analytical predictions and experimental results are contained in the following two papers: 'Validation of NASA Thermal Ice Protection Computer Codes: Part 2- The Validation of LEWICE/Thermal' and 'Validation of NASA Thermal Ice Protection Computer Codes: Part 3-The Validation of ANTICE'

Cooler-Lower Down

ERIC Educational Resources Information Center

Deeson, Eric

1971-01-01

Reports a verification that hot water begins to freeze sooner than cooler water. Includes the investigations that lead to the conclusions that convection is a major influence, water content may have some effect, and the melting of the ice under the container makes no difference on the experimental results. (DS)

Asymmetric-shell ignition capsule design to tune the low-mode asymmetry during the peak drive

NASA Astrophysics Data System (ADS)

Gu, Jianfa; Dai, Zhensheng; Song, Peng; Zou, Shiyang; Ye, Wenhua; Zheng, Wudi; Gu, Peijun; Wang, Jianguo; Zhu, Shaoping

2016-08-01

The low-mode radiation flux asymmetry in the hohlraum is a main source of performance degradation in the National Ignition Facility (NIF) implosion experiments. To counteract the deleterious effects of the large positive P2 flux asymmetry during the peak drive, this paper develops a new tuning method called asymmetric-shell ignition capsule design which adopts the intentionally asymmetric CH ablator layer or deuterium-tritium (DT) ice layer. A series of two-dimensional implosion simulations have been performed, and the results show that the intentionally asymmetric DT ice layer can significantly improve the fuel ρR symmetry, hot spot shape, hot spot internal energy, and the final neutron yield compared to the spherical capsule. This indicates that the DT asymmetric-shell capsule design is an effective tuning method, while the CH ablator asymmetric-shell capsule could not correct the fuel ρR asymmetry, and it is not as effective as the DT asymmetric-shell capsule design.

Asymmetric-shell ignition capsule design to tune the low-mode asymmetry during the peak drive

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

Gu, Jianfa, E-mail: gu-jianfa@iapcm.ac.cn; Dai, Zhensheng, E-mail: dai-zhensheng@iapcm.ac.cn; Song, Peng

2016-08-15

The low-mode radiation flux asymmetry in the hohlraum is a main source of performance degradation in the National Ignition Facility (NIF) implosion experiments. To counteract the deleterious effects of the large positive P2 flux asymmetry during the peak drive, this paper develops a new tuning method called asymmetric-shell ignition capsule design which adopts the intentionally asymmetric CH ablator layer or deuterium-tritium (DT) ice layer. A series of two-dimensional implosion simulations have been performed, and the results show that the intentionally asymmetric DT ice layer can significantly improve the fuel ρR symmetry, hot spot shape, hot spot internal energy, and themore » final neutron yield compared to the spherical capsule. This indicates that the DT asymmetric-shell capsule design is an effective tuning method, while the CH ablator asymmetric-shell capsule could not correct the fuel ρR asymmetry, and it is not as effective as the DT asymmetric-shell capsule design.« less

Anti-Plasmodial Polyvalent Interactions in Artemisia annua L. Aqueous Extract – Possible Synergistic and Resistance Mechanisms

PubMed Central

Suberu, John O.; Gorka, Alexander P.; Jacobs, Lauren; Roepe, Paul D.; Sullivan, Neil

2013-01-01

Artemisia annua hot water infusion (tea) has been used in in vitro experiments against P. falciparum malaria parasites to test potency relative to equivalent pure artemisinin. High performance liquid chromatography (HPLC) and mass spectrometric analyses were employed to determine the metabolite profile of tea including the concentrations of artemisinin (47.5±0.8 mg L-1), dihydroartemisinic acid (70.0±0.3 mg L-1), arteannuin B (1.3±0.0 mg L-1), isovitexin (105.0±7.2 mg L-1) and a range of polyphenolic acids. The tea extract, purified compounds from the extract, and the combination of artemisinin with the purified compounds were tested against chloroquine sensitive and chloroquine resistant strains of P. falciparum using the DNA-intercalative SYBR Green I assay. The results of these in vitro tests and of isobologram analyses of combination effects showed mild to strong antagonistic interactions between artemisinin and the compounds (9-epi-artemisinin and artemisitene) extracted from A. annua with significant (IC50 <1 μM) anti-plasmodial activities for the combination range evaluated. Mono-caffeoylquinic acids, tri-caffeoylquinic acid, artemisinic acid and arteannuin B showed additive interaction while rosmarinic acid showed synergistic interaction with artemisinin in the chloroquine sensitive strain at a combination ratio of 1:3 (artemisinin to purified compound). In the chloroquine resistant parasite, using the same ratio, these compounds strongly antagonised artemisinin anti-plasmodial activity with the exception of arteannuin B, which was synergistic. This result would suggest a mechanism targeting parasite resistance defenses for arteannuin B’s potentiation of artemisinin. PMID:24244716

Vultee YA–31C Vengeance at the NACA

NASA Image and Video Library

1945-03-21

A Bell P-39 Airacobra in the NACA Aircraft Engine Research Laboratory’s Icing Research Tunnel for a propeller deicing study. The tunnel, which began operation in June 1944, was built to study the formation of ice on aircraft surfaces and methods of preventing or eradicating that ice. Ice buildup adds extra weight to aircraft, effects aerodynamics, and sometimes blocks airflow through engines. NACA design engineers added the Icing Research Tunnel to the new AERL’s original layout to take advantage of the massive refrigeration system being constructed for the Altitude Wind Tunnel. The Icing Research Tunnel is a closed-loop atmospheric wind tunnel with a 6- by 9-foot test section. The tunnel can produce speeds up to 300 miles per hour and temperatures from about 30 to -45⁰ F. During World War II AERL researchers analyzed different ice protection systems for propeller, engine inlets, antennae, and wings in the icing tunnel. The P-39 was a vital low-altitude pursuit aircraft of the US during the war. NACA investigators investigated several methods of preventing ice buildup on the P-39’s propeller, including the use of internal and external electrical heaters, alcohol, and hot gases. They found that continual heating of the blades expended more energy than the aircraft could supply, so studies focused on intermittent heating. The results of the wind tunnel investigations were then compared to actual flight tests on aircraft.

Comparison of Catechins and Antioxidant Activity in Four kinds of Sichuan tea

NASA Astrophysics Data System (ADS)

Li, Jianhua; Chen, Shengxiang; Zhu, Mingzhu; Meng, Xueli

2017-11-01

Absract:Catechins of the nine representative teas produced in Sichuan, which belonged to green tea, yellow tea, dark tea and black tea, were determined by UHPLC. Their antioxidant activity was determined by the hydroxyl radical scavenging. The results showed that: the total amount of their catechins was between 0.45(Qingzhuan) ˜ 121.21 mg/g (Mengding ganlu), and the order for theirs was green tea > yellow tea > dark tea (black tea); except Qingzhuan, their EGCG contents were between 1.07 ± 0.01 (Chuanhong gongfu) ˜ 76.16 ±0.43 mg/g (Mengding ganlu), and the order for theirs was green tea > yellow tea> dark tea (black tea); EGCG3“Me, which only remained in green and yellow tea, their contents were between 0.05±0.02 (Mengding Huangya) ˜ 0.39±0.04 mg/g (Mengding ganlu); their hydroxyl radical scavenging was between 48.37±0.20 (Fuzhuan) ˜75.51±0.63% (Mengding Huangya) and their IC50 was between 3.31±0.028 ˜5.18±0.012 mg/mL, the order for their clear rates was yellow tea> green tea> dark tea (black tea). Mengding Huangya showed the highest antioxidant activity in sichuan tea.

LASER APPLICATIONS AND OTHER TOPICS IN QUANTUM ELECTRONICS: Remote laser detection of natural gas leakages from pipelines

NASA Astrophysics Data System (ADS)

Petukhov, V. O.; Gorobets, V. A.; Andreev, Yu M.; Lanskii, G. V.

2010-02-01

A differential absorption lidar based on a tunable TEA CO2 laser emitting at 42 lines of the 'hot' 0111 — 1110 band in the range from 10.9 to 11.4 μm is developed for detecting natural gas leakages from oil pipelines by measuring the ethane content in the atmosphere. The ethane detection sensitivity is 0.9 ppm km. The presence of methane does not distort the measurement results. The developed lidar can detect the natural gas leakage from kilometre heights at the flying velocities up to 200 km h-1 and a probe pulse repetition rate of 5 Hz.

TOPICAL REVIEW: Sintering and microstructure of ice: a review

NASA Astrophysics Data System (ADS)

Blackford, Jane R.

2007-11-01

Sintering of ice is driven by the thermodynamic requirement to decrease surface energy. The structural morphology of ice in nature has many forms—from snowflakes to glaciers. These forms and their evolution depend critically on the balance between the thermodynamic and kinetic factors involved. Ice is a crystalline material so scientific understanding and approaches from more conventional materials can be applied to ice. The early models of solid state ice sintering are based on power law models originally developed in metallurgy. For pressure sintering of ice, these are based on work on hot isostatic pressing of metals and ceramics. Recent advances in recognizing the grain boundary groove geometry between sintering ice particles require models that use new approaches in materials science. The newer models of sintering in materials science are beginning to incorporate more realistic processing conditions and microstructural complexity, and so there is much to be gained from applying these to ice in the future. The vapour pressure of ice is high, which causes it to sublime readily. The main mechanism for isothermal sintering of ice particles is by vapour diffusion; however other transport mechanisms certainly contribute. Plastic deformation with power law creep combined with recrystallization become important mechanisms in sintering with external pressure. Modern experimental techniques, low temperature scanning electron microscopy and x-ray tomography, are providing new insights into the evolution of microstructures in ice. Sintering in the presence of a small volume fraction of the liquid phase causes much higher bond growth rates. This may be important in natural snow which contains impurities that form a liquid phase. Knowledge of ice microstructure and sintering is beneficial in understanding mechanical behaviour in ice friction and the stability of snow slopes prone to avalanches.

Bioavailability of catechins from tea: the effect of milk.

PubMed

van het Hof, K H; Kivits, G A; Weststrate, J A; Tijburg, L B

1998-05-01

To assess the blood concentration of catechins following green or black tea ingestion and the effect of addition of milk to black tea. Twelve volunteers received a single dose of green tea, black tea and black tea with milk in a randomized cross-over design with one-week intervals. Blood samples were drawn before and up to eight hours after tea consumption. The study was performed at the Unilever Research Vlaardingen in The Netherlands. Twelve healthy adult volunteers (7 females, 5 males) participated in the study. They were recruited among employees of Unilever Research Vlaardingen. Green tea, black tea and black tea with semi-skimmed milk (3 g tea solids each). Consumption of green tea (0.9 g total catechins) or black tea (0.3 g total catechins) resulted in a rapid increase of catechin levels in blood with an average maximum change from baseline (CVM) of 0.46 micromol/l (13%) after ingestion of green tea and 0.10 micromol/l (13%) in case of black tea. These maximum changes were reached after (mean (s.e.m.)) t=2.3 h (0.2) and t=2.2 h (0.2) for green and black tea respectively. Blood levels rapidly declined with an elimination rate (mean (CVM)) of t1/2=4.8 h (5%) for green tea and t1/2=6.9 h (8%) for black tea. Addition of milk to black tea (100 ml in 600 ml) did not significantly affect the blood catechin levels (areas under the curves (mean (CVM) of 0.53 h. micromol/l (11%) vs 0.60 h. micromol/l (9%) for black tea and black tea with milk respectively. Catechins from green tea and black tea are rapidly absorbed and milk does not impair the bioavailability of tea catechins.

Comparative assessment of antibacterial efficacy of aqueous extract of commercially available black, green, and lemon tea: an in vitro study

PubMed Central

Arun, S. Dodamani; Minal, M. Kshirsagar; Karibasappa, G. N.; Prashanth, V. K.; Girija, A. Dodamani; Harish, C. Jadhav

2017-01-01

Objectives: The objective of this study is to determine and compare antibacterial efficacy of aqueous extracts of black, green, and lemon tea of a commercially available brand. Materials and Methods: The well-diffusion method was used to evaluate the antibacterial efficacy of commercially available black tea, green tea, and lemon tea at three different concentrations (1.5 g, 5 g, and 7.5 g) against Streptococcus mutans and Lactobacillus acidophilus. After incubation in appropriate culture medium, diameter of zone of inhibition was measured to assess the antibacterial efficacy of tea. Results: Maximum zone of inhibition was found with lemon tea (27 mm) followed by green tea (26 mm) and black tea (13 mm) against S. mutans and L. acidophilus. Zone of inhibition was highest at 7.5 g concentration (1 and half tea spoon) for lemon tea followed by green tea and black tea. Results were statistically analyzed with the analysis of variance (ANOVA). For pairwise intergroup multiple comparisons, bonferroni test was applied. The difference between black tea, green tea, and lemon tea were statistically significant (P < 0.001) at 5% of level of significance. Conclusion: Lemon tea at 7.5 g concentration was more effective followed by green tea and black tea against S. mutans and L. acidophilus. PMID:29085267

Laboratory IR Studies and Astrophysical Implications of C2H2-Containing Binary Ices

NASA Technical Reports Server (NTRS)

Knez, C.; Moore, M.; Ferrante, R.; Hudson, R.

2012-01-01

Studies of molecular hot cores and protostellar environments have shown that the observed abundance of gas-phase acetylene (C2H2) cannot be matched by chemical models without the inclusion of C2H2 molecules subliming from icy grain mantles. Searches for infrared (IR) spectral features of solid-phase acetylene are under way, but few laboratory reference spectra of C2H2 in icy mixtures, which are needed for spectral fits to observational data, have been published. Here, we report a systematic study of the IR spectra of condensed-phase pure acetylene and acetylene in ices dominated by carbon monoxide (CO), carbon dioxide (CO2), methane (CH4), and water (H2O). We present new spectral data for these ices, including band positions and intrinsic band strengths. For each ice mixture and concentration, we also explore the dependence of acetylene's nu5-band position (743 cm-1, 13.46 micrometers) and FWHM on temperature. Our results show that the nu5 feature is much more cleanly resolved in ices dominated by non-polar and low-polarity molecules, specifically CO, CO2, and CH4, than in mixtures dominated by H2O-ice. We compare our laboratory ice spectra with observations of a quiescent region in Serpens.

Pressure-Induced Melting of Confined Ice.

PubMed

Sotthewes, Kai; Bampoulis, Pantelis; Zandvliet, Harold J W; Lohse, Detlef; Poelsema, Bene

2017-12-26

The classic regelation experiment of Thomson in the 1850s deals with cutting an ice cube, followed by refreezing. The cutting was attributed to pressure-induced melting but has been challenged continuously, and only lately consensus emerged by understanding that compression shortens the O:H nonbond and lengthens the H-O bond simultaneously. This H-O elongation leads to energy loss and lowers the melting point. The hot debate survived well over 150 years, mainly due to a poorly defined heat exchange with the environment in the experiment. In our current experiment, we achieved thermal isolation from the environment and studied the fully reversible ice-liquid water transition for water confined between graphene and muscovite mica. We observe a transition from two-dimensional (2D) ice into a quasi-liquid phase by applying a pressure exerted by an atomic force microscopy tip. At room temperature, the critical pressure amounts to about 6 GPa. The transition is completely reversible: refreezing occurs when the applied pressure is lifted. The critical pressure to melt the 2D ice decreases with temperature, and we measured the phase coexistence line between 293 and 333 K. From a Clausius-Clapeyron analysis, we determine the latent heat of fusion of two-dimensional ice at 0.15 eV/molecule, being twice as large as that of bulk ice.

Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties.

PubMed

Jayabalan, Rasu; Marimuthu, Subbaiya; Thangaraj, Periyasamy; Sathishkumar, Muthuswamy; Binupriya, Arthur Raj; Swaminathan, Krishnaswami; Yun, Sei Eok

2008-10-08

Kombucha tea is sugared black tea fermented with a consortium of acetic acid bacteria and yeasts (tea fungus) for 14 days. The tea tastes slightly sweet and acidic. The formation of tea fungal biofilms during storage is a big problem when kombucha tea is being stored and commercialized. Various thermal treatments have been tried for long-term storage of kombucha tea. The present study revealed the influence of heat on the biochemical constituents and the free radical scavenging properties of kombucha tea. Heat treatment at 60, 65, and 68 degrees C for 1 min controlled biofilm formation in kombucha tea without changing its clarity, taste, and flavor. However, tea polyphenols and black tea quality parameters showed varying stability during the storage period. A decrease in free radical scavenging properties was also found during the storage period. Because the biological activities of kombucha tea depended on the biochemical constituents, it was concluded that heat treatment was not a suitable method for kombucha tea preservation.

China Report, Agriculture 1982 Agricultural Yearbook

DTIC Science & Technology

1984-08-09

superfine tea plants whose output value from the pro- cessing of tea amounts to 6 million yuan. 5. Famous brands. Zhejiang jasmine teas such as...growing of tea and jasmine flowers and the processing of tea, with the result that superfine tea output has climbed tremendously. Zhejiang has 12...and jasmine tea. Fujian Province has 29 superfine tea plants capable of processing 120,000 dan. Processing of crude tea improves quality and the

Icing Sensor Probe

NASA Technical Reports Server (NTRS)

Emery, Edward; Kok, Gregory L.

2002-01-01

Aircraft icing is a serious safety problem for the general aviation and some commuter transport airplanes. There has been tremendous growth in the commuter aviation industry in the last few years, Since these type of aircraft generally operate at lower altitudes they consequently spend a far greater proportion of their time operating in icing conditions. For the past thirty years airborne and ground based facilities have relied primarily on two types of cloud physics instrumentation to measure the characteristics of icing clouds: hot wire liquid water content probes and laser based particle sizing probes for the measurement of water droplet size. The instrumentation is severely limited by the technology that was developed during the 1970's and is quite large in size. The goal of this research is to develop one instrument with a wide bandwidth, better response time, higher resolution, user selectability, and small and lightweight. NASA Glenn Research Center, Droplet Measurement Technology, and Meteorology Society of Canada have developed a collaborative effort to develop such an instrument. This paper describes the development and test results of the prototype Icing Sensor Probe.

Ice-borne prehistoric finds in the Swiss Alps reflect Holocene glacier fluctuations

NASA Astrophysics Data System (ADS)

Grosjean, Martin; Suter, Peter J.; Trachsel, Mathias; Wanner, Heinz

2007-03-01

During the hot summer of 2003, reduction of an ice field in the Swiss Alps (Schnidejoch) uncovered spectacular archaeological hunting gear, fur, leather and woollen clothing and tools from four distinct windows of time: Neolithic Age (4900 to 4450 cal. yr BP), early Bronze Age (4100-3650 cal. yr BP), Roman Age (1st-3rd century AD), and Medieval times (8-9th century AD and 14-15th century AD). Transalpine routes connecting northern Italy with the northern Alps during these slots is consistent with late Holocene maximum glacier retreat. The age cohorts of the artefacts are separated which is indicative of glacier advances when the route was difficult and not used for transit. The preservation of Neolithic leather indicates permanent ice cover at that site from ca. 4900 cal. yr BP until AD 2003, implying that the ice cover was smaller in 2003 than at any time during the last 5000 years. Current glacier retreat is unprecedented since at least that time. This is highly significant regarding the interpretation of the recent warming and the rapid loss of ice in the Alps. Copyright

Erosion and entrainment of snow and ice by pyroclastic density currents: some outstanding questions (Invited)

NASA Astrophysics Data System (ADS)

Walder, J. S.

2010-12-01

A pyroclastic density current moving over snow is likely to transform to a lahar if the pyroclasts incorporate enough (melting) snow and meltwater to bring the bulk water content of the mixture to about 35% by volume. However, the processes by which such a mixture forms are still not well understood. Walder (Bull. Volcanol., v. 62, 2000) showed experimentally the existence of an erosion mechanism that functions even in the absence of relative shear motion between pyroclasts and snow substrate: a portion of the snow melted by a blanket of pyroclasts is vaporized; the flux of water vapor upward through the pyroclasts may be enough to fluidize the pyroclasts, which then convect, rapidly scour the snow substrate and transform into a slurry. But these experiments do not tell us how moving pyroclasts would erode snow, and simply releasing a hot grain flow over a snow surface in the lab gives misleading results owing to improper scaling of τ/σ , the ratio of the shear stress τ exerted by the pyroclastic flow to the shear strength σ of snow. There seems to be no way around this problem for experiments with actual snow. However, it may be possible to circumvent the scaling problem by replacing the snow substrate by a gas-fluidized particle bed: by varying the gas flux, the apparent shear strength of the particle bed can be varied. Such an investigation of erosional processes could be done at room temperature. Snow-avalanche studies (for example, Gauer and Issler, Ann. Glaciol. v. 38, 2003) may provide some insight into snow erosion by a pyroclastic density current. Snow is eroded at the base of a dense snow avalanche by abrasion, particle impacts, and—at the avalanche head—by plowing and a “blasting” mechanism associated with compression of the snowpack and expulsion of pore fluid (air). Erosion at the avalanche head seems to be particularly important. Similar processes are likely to occur when the over-riding flow comprises hot grains. The laboratory release of a hot grain flow over snow, although improperly scaled for investigating erosive processes, does demonstrate that snow hydrology and snowpack stability may be critical in the transformation of pyroclastic density currents to lahars. When such an experiment is run in a sloping flume, with meltwater able to drain freely at the base of the snow layer, the hot grain flow spreads over the snow surface and then comes to rest--no slurry is produced. In contrast, if meltwater drainage is blocked, the wet snow layer fails at its bed, mobilizes as a slush flow, and mixes with the hot grains to form a slurry. Ice layers within a natural snowpack would likewise block meltwater drainage and be conducive to the formation of slush flows. Abrasion and particle impacts—processes that have been studied intensively by engineers concerned with the wear of surfaces in machinery—probably play an important role in the erosion of glacier ice by pyroclastic density currents. A prime example may be the summit ice cap of Nevado del Ruiz, Colombia, which was left grooved by the eruption of 1985 (Thouret, J. Volcanol. Geotherm. Res., v. 41, 1990). Erosion of glacier ice is also strongly controlled by the orientation of crevasses, which can “capture” pyroclastic currents. This phenomenon was well displayed at Mount Redoubt, Alaska during the eruptions of 1989-90 and 2009.

Using tea stalk lignocellulose as an adsorbent for separating decaffeinated tea catechins.

PubMed

Ye, J H; Jin, J; Liang, H L; Lu, J L; Du, Y Y; Zheng, X Q; Liang, Y R

2009-01-01

Lignocelluloses prepared from woody tea stalk, pine sawdust and sugarcane bagasse were used as adsorbents to isolate decaffeinated catechins from tea extracts and compared with synthetic macroporous resin HPD 600. HPD 600 had the highest adsorption capacity to catechins, followed by tea stalk lignocellulose while lignocelluloses of pine sawdust and bagasse the least. Tea stalk lignocellulose absorbed preferentially tea catechins and showed a good selectivity. HPD 600 absorbed caffeine and tea catechins simultaneously. The kinetics data of tea stalk lignocellulose showed a good fit with the Langmuir isotherm model. It is considered that tea stalk lignocellulose is an alternative low-cost adsorbent for preparing decaffeinated tea catechins.

9,10-Anthraquinone deposit in tea plantation might be one of the reasons for contamination in tea.

PubMed

Wang, Xuan; Zhou, Li; Luo, Fengjian; Zhang, Xinzhong; Sun, Hezhi; Yang, Mei; Lou, Zhengyun; Chen, Zongmao

2018-04-01

9,10-Anthraquinone (AQ) was a new contaminant, with unknown sources, occurred globally in tea. European Union (EU) fixed the maximum residue limit (MRL) of 0.02mg/kg. The pollution source of AQ in tea was traced from the view of AQ deposit on tea crop by simulation. The possible contamination pathway and main factors to decrease AQ were explored in tea cultivation- tea manufacture- tea infusion, on the basis of AQ analytical methods by using solvent extraction and gas chromatography-tandem mass spectrometry (GC-MS/MS) quantification. 58.8-84.6% of AQ degraded in tea processing, and drying played a key role to reduce the AQ contamination. Certain concentration of AQ deposited on tea shoots could resulted in AQ beyond the MRL of 0.02mg/kg in tea. AQ leaching into tea brew (about 10%) could lead to the possible health risk. AQ deposit on tea crop during the tea cultivation might cause the AQ contamination in tea. Copyright © 2017. Published by Elsevier Ltd.

Characterisation of odorants in roasted stem tea using gas chromatography-mass spectrometry and gas chromatography-olfactometry analysis.

PubMed

Sasaki, Tetsuya; Koshi, Erina; Take, Harumi; Michihata, Toshihide; Maruya, Masachika; Enomoto, Toshiki

2017-04-01

Roasted stem tea has a characteristic flavour, which is obtained by roasting tea stems, by-product of green tea production. This research aims to understand the characteristic odorants in roasted stem tea by comparing it to roasted leaf tea. We revealed potent odorants in commercial roasted stem tea using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry with aroma extract dilution analysis (AEDA). The difference between roasted stem and leaf tea derived from the same tea plants were investigated using GC-MS. Pyrazine compounds exhibited a roasted odour and high flavour dilution (FD) factors, as determined via AEDA. Roasted stem tea was richer in these pyrazines than roasted leaf tea. Geraniol and linalool exhibited high FD factors and a floral odour, and roasted stem tea was richer in these compounds than roasted leaf tea. These results may have a positive impact on the development of tea products. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Induction of NAD(P)H: quinone reductase by anticarcinogenic ingredients of tea].

PubMed

Qi, L; Han, C

1998-09-30

By assaying the activity of NAD(P)H: quinone reductase (QR) in Hep G2 cells exposed to inducing agents, a variety of ingredients in tea, we compared their abilities on inducing QR and preventing cancer. The results showed that tea polyphenols, tea pigments and mixed tea were all able to induce the activity of QR significantly. The single-component ingredients of tea polyphenols and tea pigments, including thearubigens, EGCG and ECG, also enhanced the activity of QR. But EGC, EC, theaflavins, tea polysaccharide and tea caffeine, showed no apparent induction of QR. We found that among those tea ingredients studied, the multi-component ingredients were more effective than the single-component ones. So we thought that the abilities of antioxidation and cancer prevention of tea depended on the combined effects of several kinds of active ingredients, which mainly include tea polyphenols and tea pigments.

Multi-MICE: Nuclear Powered Mobile Probes to Explore Deep Interiors of the Ice Sheets on Mars and the Jovian Moons

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

Maise, George; Powell, James; Paniagua, John

2007-01-30

The multi-kilometer thick Polar Caps on Mars contain unique and important data about the multi-million year history of its climate, geology, meteorology, volcanology, cosmic ray and solar activity, and meteor impacts. They also may hold evidence of past life on Mars, including microbes, microfossils and biological chemicals. The objective of this paper is to describe a probe that can provide access to the data locked in the Polar Caps. The MICE (Mars Ice Cap Explorer) system would explore the Polar Cap interiors using mobile probes powered by compact, lightweight nuclear reactors. The probes would travel 100's of meters per daymore » along melt channels in the ice sheets created by hot water jets from the 500 kW(th) nuclear reactors, ascending and descending, either vertically or at an angle to the vertical, reaching bedrock at kilometers beneath the surface. The powerful reactor will be necessary to provide sufficient hot water at high velocity to penetrate the extensive horizontal dust/sand layers that separate layers of ice in the Mars Ice Caps. MICE reactors can operate at 500 kW(th) for more than 4 years, and much longer in practice, since power level will be much lower when the probes are investigating locations in detail at low or zero speed. Multiple probes, e.g. six, would be deployed in an interactive network, continuously communicating by RF and acoustic signals with each other and with the surface lander spacecraft. In turn, the lander would continuously communicate in real time, subject to speed of light delays, with scientists on Earth to transmit data and receive instructions for the MICE probes. Samples collected by the probes could be brought to the lander, for return to the Earth at the end of the mission.« less

Ice cooling vest on tolerance for exercise under uncompensable heat stress.

PubMed

Kenny, Glen P; Schissler, Andrew R; Stapleton, Jill; Piamonte, Matthew; Binder, Konrad; Lynn, Aaron; Lan, Christopher Q; Hardcastle, Stephen G

2011-08-01

This study was conducted to evaluate the effectiveness of a commercial, personal ice cooling vest on tolerance for exercise in hot (35°C), wet (65% relative humidity) conditions with a nuclear biological chemical suit (NBC). On three separate occasions, 10 male volunteers walked on a treadmill at 3 miles per hour and 2% incline while (a) seminude (denoted CON), (b) dressed with a nuclear, biological, chemical (NBC) suit with an ice vest (V) worn under the suit (denoted NBCwV); or (c) dressed with an NBC suit but without an ice vest (V) (denoted NBCwoV). Participants exercised for 120 min or until volitional fatigue, or esophageal temperature reached 39.5°C. Esophageal temperature (T(es)), heart rate (HR), thermal sensation, and ratings of perceived exertion were measured. Exercise time was significantly greater in CON compared with both NBCwoV and NBCwV (p < 0.05), whereas T(es), thermal sensation, heart rate, and rate of perceived exertion were lower (p < 0.05). Wearing the ice vest increased exercise time (NBCwoV, 103.6 ± 7.0 min; NBCwV, 115.9 ± 4.1 min) and reduced the level of thermal strain, as evidenced by a lower T(es) at end-exercise (NBCwoV, 39.03 ± 0.13°C; NBCwV, 38.74 ± 0.13°C) and reduced thermal sensation (NBCwoV, 6.4 ± 0.4; NBCwV, 4.8 ± 0.6). This was paralleled by a decrease in rate of perceived exertion (NBCwoV, 14.7 ± 1.6; NBCwV, 12.4 ± 1.6) (p < 0.05) and heat rate (NBCwoV, 169 ± 6; NBCwV, 159 ± 7) (p < 0.05). We show that a commercially available cooling vest can significantly reduce the level of thermal strain during work performed in hot environments.

Drive Fan of the NACA's Icing Research Tunnel

NASA Image and Video Library

1956-10-21

A researcher examines the drive fan inside the Icing Research Tunnel at the National Advisory Committee for Aeronautics (NACA) Flight Propulsion Research Laboratory in Cleveland, Ohio. The facility was built in the mid-1940s to simulate the atmospheric conditions that caused ice to build up on aircraft. Carrier Corporation refrigeration equipment reduced the internal air temperature to -45⁰ F, and a spray bar system injected water droplets into the air stream. The 24-foot diameter drive fan, seen in this photograph, created air flow velocities up to 400 miles per hour. The 1950s were prime years for the Icing Research Tunnel. NACA engineers had spent the 1940s trying to resolve the complexities of the spray bar system. The final system put into operation in 1950 included six horizontal spray bars with 80 nozzles that produced a 4- by 4-foot cloud in the test section. The icing tunnel was used for extensive testing of civilian and military aircraft components in the 1950s. The NACA also launched a major investigation of the various methods of heating leading edge surfaces. The hot-air anti-icing technology used on today’s commercial transports was largely developed in the facility during this period. Lewis researchers also made significant breakthroughs with icing on radomes and jet engines. Although the Icing Research Tunnel yielded major breakthroughs in the 1950s, the Lewis icing research program began tapering off as interest in the space program grew. The icing tunnel’s use declined in 1956 and 1957. The launch of Sputnik in October 1957 signaled the end of the facility’s operation. The icing staff was transferred to other research projects and the icing tunnel was temporarily mothballed.

Determination and comparison of γ-aminobutyric acid (GABA) content in pu-erh and other types of Chinese tea.

PubMed

Zhao, Ming; Ma, Yan; Wei, Zhen-zhen; Yuan, Wen-xia; Li, Ya-li; Zhang, Chun-hua; Xue, Xiao-ting; Zhou, Hong-jie

2011-04-27

Two previous studies have reported that pu-erh tea contains a high level of γ-aminobutyric acid (GABA), which is the major inhibitory neurotransmitter in the central nervous system and has several physiological functions. However, two other researchers have demonstrated that the GABA content of several pu-erh teas was low. Due to the high value and health benefits of GABA, analysis of mass-produced pu-erh tea is necessary to determine whether it is actually enriched with GABA. A high-performance liquid chromatography (HPLC) method was developed for the determination of GABA in tea, the results of which were verified by amino acid analysis using an Amino Acid Analyzer (AAA). A total of 114 samples of various types of Chinese tea, including 62 pu-erh teas, 13 green teas, 8 oolong teas, 8 black teas, 3 white teas, 4 GABA teas, and 16 process samples from two industrial fermentations of pu-erh tea (including the raw material and the first to seventh turnings), were analyzed using HPLC. Statistical analysis demonstrated that the GABA content in pu-erh tea was significantly lower than that in other types of tea (p < 0.05) and that the GABA content decreased during industrial fermentation of pu-erh tea (p < 0.05). This mass analysis and comparison suggested GABA was not a major bioactive constituent and resolved the disagreement GABA content in pu-erh tea. In addition, the GABA content in white tea was found to be significantly higher than that in the other types of tea (p < 0.05), leading to the possibility of producing GABA-enriched white tea.

Critical factors determining fluoride concentration in tea leaves produced from Anhui province, China.

PubMed

Cai, Huimei; Zhu, Xiaohui; Peng, Chuanyi; Xu, Wei; Li, Daxiang; Wang, Yijun; Fang, Shihui; Li, Yeyun; Hu, Shaode; Wan, Xiaochun

2016-09-01

This study investigated the fluoride present in tea plants (Camellia sinensis (L.) O. Kuntze) and its relationship to soils, varieties, seasons and tea leaf maturity. The study also explored how different manufacturing processes affect the leaching of fluoride into tea beverages. The fluoride concentration in the tea leaves was significantly correlate to the concentration of water-soluble fluoride in the soil. Different tea varieties accumulated different levels of fluoride, with varieties, Anji baicha having the highest and Nongkang zao having the lowest fluoride concentration. In eight different varieties of tea plant harvested over three tea seasons, fluoride concentration were highest in the summer and lowest in the spring in china. The fluoride concentration in tea leaves was directly related to the maturity of the tea leaves at harvest. Importantly, the tea manufacturing process did not introduced fluoride contamination. The leaching of fluoride was 6.8% and 14.1% higher in black and white tea, respectively, than in fresh tea leaves. The manufacturing step most affecting the leaching of fluoride into tea beverage was withering used in white, black and oolong tea rather than rolling or fermentation. The exposure and associated health risks for fluoride concentration in infusions of 115 commercially available teas from Chinese tea markets was determined. The fluoride concentration ranged from 5.0 to 306.0mgkg(-1), with an average of 81.7mgkg(-1). The hazard quotient (HQ) of these teas indicated that there was no risk of fluorosis from drinking tea, based on statistical analysis by Monte Carlo simulation. Copyright © 2016 Elsevier Inc. All rights reserved.

[Sugar content in non-alcoholic beverages and dietary recemmendations for children and adolescents].

PubMed

Bilek, Maciej; Rybakowa, Maria

2015-01-01

Increase the intake of sugars among the inhabitants of developed countries is related to, among others, increasing consumption of non-alcoholic beverages, for which the relationship with the epidemic of obesity, particularly among children and adolescents, has been proven. The most frequently cited are non-alcoholic beverages, sweetened glucose-fructose syrup, ie. colas, tonics, ice teas, lemonades. Fruit drinks, fruit juices and nectars are commonly cited as a healthy alternative to non-alcoholic beverages and, however, we do not pay attention to the high content of sugars in these products. Determine the content of sugars in non-alcohollic beverages popular among children and adolescents. 80 non-alcoholic beverages such as cola, tonic, lemonade, ice tea, flavored waters, fruit juices, fruit nectars and fruit drinks. Evaluation of the content of monosaccharides and sucrose was performed by high performance liquid chromatography method (HPLC). In the tested non-alcohollic beverages, monosaccharides ie. glucose and fructose and the disaccharide sucrose were detected in different proportions. The product with the lowest content of the total sugars content was flavored water with lemon flavor based on the mineral water (2.72 g/100 ml). In the group of fruit juices, fruit nectars and fruit drinks highest sugars content have been reported (12.94 g/100 ml for aronia nectar and 12.76 g/100ml for the juice of pomegranate and grapes). Significant monosaccharides and sucrose content in the tested non-alcohollic beverages tends to claim that their manufacturers should be obliged to place warnings on the labels addressed to patients suffering from disorders of carbohydrate metabolism. Educational programs for children and adolescents with diabetes should include information about the content of a large amount of sugars in fruit products: fruit juices, fruit drinks and fruit nectar. © Polish Society for Pediatric Endocrinology and Diabetology.

Investigation of free amino acid, total phenolics, antioxidant activity and purine alkaloids to assess the health properties of non-Camellia tea.

PubMed

Bi, Wu; He, Chunnian; Ma, Yunyun; Shen, Jie; Zhang, Linghua Harris; Peng, Yong; Xiao, Peigen

2016-03-01

To find novel functional beverages from folk teas, 33 species of frequently used non-Camellia tea (plants other than Camellia) were collected and compared with Camellia tea (green tea, pu-erh tea and black tea) for the first time. Data are reported here on the quantities of 20 free amino acids (FAAs) and three purine alkaloids (measured by UHPLC), total polyphenols (measured by Folin-Ciocalteu assay), and antioxidant activity (DPPH). The total amounts of FAAs in non-Camellia tea (0.62-18.99 mg/g) are generally less than that of Camellia tea (16.55-24.99 mg/g). However, for certain FAAs, the quantities were much higher in some non-Camellia teas, such as γ-aminobutyric acid in teas from Ampelopsis grossedentata, Isodon serra and Hibiscus sabdariffa. Interestingly, theanine was detected in tea from Potentilla fruticosa (1.16±0.81 mg/g). Furthermore, the content of polyphenols in teas from A. grossedentata, Acer tataricum subsp. ginnala are significantly higher than those from Camellia tea; teas from I. serra, Pistacia chinensis and A. tataricum subsp. ginnala have remarkable antioxidant activities similar to the activities from green tea (44.23 μg/mL). Purine alkaloids (caffeine, theobromine and theophylline) were not detected in non-Camellia teas. The investigation suggest some non-Camellia teas may be great functional natural products with potential for prevention of chronic diseases and aging, by providing with abundant polyphenols, antioxidants and specific FAAs.

Finite wing aerodynamics with simulated glaze ice

NASA Technical Reports Server (NTRS)

Khodadoust, A.; Bragg, M. B.; Kerho, M.; Wells, S.; Soltani, M. R.

1992-01-01

The effect of a simulated glaze ice accretion on the aerodynamic performance of a three-dimensional wing is studied experimentally. The model used for these tests was a semi-span wing of effective aspect ratio five, mounted from the sidewall of the UIUC subsonic wind tunnel. The model has an NACA 0012 airfoil section on a rectangular, untwisted planform with interchangeable leading edges to allow for testing both the baseline and the iced wing geometry. A three-component sidewall balance was used to measure lift, drag and pitching moment on the clean and iced model. A four-beam two-color fiberoptic laser Doppler velocimeter (LDV) was used to map the flowfield along several spanwise cuts on the model. Preliminary results from LDV scans, which will be the bulk of this paper, are presented following the force balance measurement results. Initial comparison of LDV surveys compare favorably with inviscid theory results and 2D split hot-film measurements near the model surface.

If Lava Mingled with Ground Ice on Mars

NASA Astrophysics Data System (ADS)

Martel, L. M. V.

2001-06-01

Clusters of small cones on the lava plains of Mars have caught the attention of planetary geologists for years for a simple and compelling reason: ground ice. These cones look like volcanic rootless cones found on Earth where hot lava flows over wet surfaces such as marshes, shallow lakes or shallow aquifers. Steam explosions fragment the lava into small pieces that fall into cone-shaped debris piles. Peter Lanagan, Alfred McEwen, Laszlo Keszthelyi (University of Arizona), and Thorvaldur Thordarson (University of Hawaii) recently identified groups of cones in the equatorial region of Mars using new high-resolution Mars Orbiter Camera (MOC) images. They report that the Martian cones have the same appearance, size, and geologic setting as rootless cones found in Iceland. If the Martian and terrestrial cones formed in the same way, then the Martian cones mark places where ground ice or groundwater existed at the time the lavas surged across the surface, estimated to be less than 10 million years ago, and where ground ice may still be today.

Determination of theanine, GABA, and other amino acids in green, oolong, black, and Pu-erh teas with dabsylation and high-performance liquid chromatography.

PubMed

Syu, Kai-Yang; Lin, Chih-Li; Huang, Hsiu-Chen; Lin, Jen-Kun

2008-09-10

Dabsyl chloride (dimethylaminoazobenzene sulfonyl chloride), a useful chromophoric labeling reagent for amino acids and amines, was developed in this laboratory in 1975. Although several methods have been developed to determine various types of amino acids, a quick and easy method of determining theanine, GABA, and other amino acids has not been developed in one HPLC system. In this paper are analyzed the free amino acid contents of theanine and GABA in different teas (green tea, black tea, oolong tea, Pu-erh tea, and GABA tea) with a dabsylation and reverse phase high-performance liquid chromatography (HPLC) system coupled with a detector at 425 nm absorbance. Two reverse phase columns, Hypersil GOLD and Zorbax ODS, were used and gave different resolutions of dabsyl amino acids in the gradient elution program. The data suggest that the tea source or the steps of tea-making may contribute to the theanine contents variations. High theanine contents of high-mountain tea were observed in both green tea and oolong tea. Furthermore, the raw (natural fermented) Pu-erh tea contained more theanine than ripe (wet fermented) Pu-erh tea, and the GABA contents in normal teas were generally lower than that in GABA tea.

Safety and anti-hyperglycemic efficacy of various tea types in mice

PubMed Central

Han, Manman; Zhao, Guangshan; Wang, Yijun; Wang, Dongxu; Sun, Feng; Ning, Jingming; Wan, Xiachun; Zhang, Jinsong

2016-01-01

Tea, a beverage consumed worldwide, has proven anti-hyperglycemic effects in animal models. Better efficacies of tea beverages are frequently associated with high-dose levels, whose safety attracts considerable attention. Based on the inherent nature of tea catechin oxidation, fresh tea leaves are manufactured into diverse tea types by modulating the oxidation degree of catechins. The present study aimed to assess various tea types for their safety properties and anti-hyperglycemic effects. Mice were allowed free access to tea infusion (1:30, w/v) for one week, and the rare smoked tea caused salient adverse reactions, including hepatic and gastrointestinal toxicities; meanwhile, the widely-consumed green and black teas, unlike the rare yellow tea, suppressed growth in fast-growing healthy mice. When mice were fed a high-fat diet and allowed free access to tea infusion (1:30, w/v) for 25 days, only yellow tea significantly reduced blood glucose. Therefore, various teas showed different safety profiles as well as anti-hyperglycemic efficacy strengths. To achieve an effective and safe anti-hyperglycemic outcome, yellow tea, which effectively suppressed high-fat diet-induced early elevation of hepatic thioredoxin-interacting protein, is an optimal choice. PMID:27531374

Analyzing organic tea certification and traceability system within the Taiwanese tea industry.

PubMed

Wang, Mao-Chang; Yang, Chin-Ying

2015-04-01

We applied game theory to the organic tea certification process and traceability system used by the Taiwanese tea industry to elucidate the strategic choices made by tea farmers and organic tea certification agencies. Thus, this paper clarifies how relevant variables affect the organic certification process and traceability system used within the tea industry. The findings indicate that farmers who generate high revenues experience failures regarding tea deliveries, cash outflow, damage compensation, and quasi-rent. An additional problem included the high costs yielded when tea farmers colluded with or switched organic tea certification agencies. Furthermore, there could be decreasing levels of personal interest in planting non-organic tea and lowering the costs of planting organic tea and the managerial accounting costs of building comprehensive traceability systems; thus, the analysis yielded strong results and a superior equilibrium. This research is unprecedented, using an innovative model and providing a novel analysis structure for use in the tea industry. These results contribute to the field of literature and should serve as a valuable reference for members of the tea industry, government, and academia. © 2014 Society of Chemical Industry.

The anti-aging and anti-oxidation effects of tea water extract in Caenorhabditis elegans.

PubMed

Fei, Tianyi; Fei, Jian; Huang, Fang; Xie, Tianpei; Xu, Jifeng; Zhou, Yi; Yang, Ping

2017-10-15

Tea includes puer tea, black tea, green tea and many others. By using model organism Caenorhabditis elegans, the anti-aging and anti-oxidation effects of tea water extract were systemically examined in this study. We found that water extract of puer tea, black tea and green tea all increased the lifespan of worms, postponed Aβ-induced progressive paralysis in Alzheimer's disease transgenic worms, and improved the tolerance of worms to the oxidative stress induced by heavy metal Cr 6+ . Moreover, the anti-oxidation effects of tea water extract at low concentration were different among 4 kinds of brands of green tea. The underlying mechanisms were further explored using genetically manipulated-mutant worms. The anti-oxidative stress effects of green tea water extract depend on the dietary restriction and germline signaling pathways, but not the FOXO and mitochondrial respiratory chain signals. Therefore, tea water extract provides benefits of anti-aging, anti-AD and anti-oxidation. Copyright © 2017. Published by Elsevier Inc.

Residue pattern of polycyclic aromatic hydrocarbons during green tea manufacturing and their transfer rates during tea brewing.

PubMed

Gao, Guanwei; Chen, Hongping; Liu, Pingxiang; Hao, Zhenxia; Ma, Guicen; Chai, Yunfeng; Wang, Chen; Lu, Chengyin

2017-06-01

Residues of polycyclic aromatic hydrocarbons (PAHs) in green tea and tea infusion were determined using gas chromatography-tandem mass spectrometry to study their dissipation pattern during green tea processing and infusion. Concentration and evaporation of PAHs during tea processing were the key factors affecting PAH residue content in product intermediates and in green tea. PAH residues in tea leaves increased by 2.4-3.1 times during the manufacture of green tea using the electric heating model. After correction to dry weight, PAH residue concentrations decreased by 33.5-48.4% during green tea processing because of PAH evaporation. Moreover, spreading and drying reduced PAH concentrations. The transfer rates of PAH residues from green tea to infusion varied from 4.6% to 7.2%, and PAH leaching was higher in the first infusion than in the second infusion. These results are useful for assessing exposure to PAHs from green tea and in formulating controls for the maximum residue level of PAHs in green tea.

Determination of catechins and flavonol glycosides in Chinese tea varieties.

PubMed

Wu, Chunyan; Xu, Hairong; Héritier, Julien; Andlauer, Wilfried

2012-05-01

A standardised profiling method based on high performance liquid chromatography combined with ultraviolet (UV) and mass spectrometric detection (MS) was established to analyse the phenolic compounds of selected tea varieties used for manufacturing of green, black and oolong teas. The composition and content of 24 tea constituents were analysed, including catechins, flavonol and flavones glycosides, phenolic acids and purine alkaloids. Each tea variety had a unique chemical profile. The compositions of catechins were lower in the tea varieties for green tea manufacturing, while the content of myricetin glycosides was the lowest in the tea variety for oolong tea manufacturing. The content of individual phenolic compounds in the selected tea varieties is highly variable. However, the content of total catechins is proposed to be helpful to classify tea according to the future application as non fermented green and fermented oolong or black tea. Copyright © 2011 Elsevier Ltd. All rights reserved.

Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea.

PubMed

Li, Jia; Hua, Jinjie; Zhou, Qinghua; Dong, Chunwang; Wang, Jinjin; Deng, Yuliang; Yuan, Haibo; Jiang, Yongwen

2017-11-22

As important biomolecules in Camellia sinensis L., lipids undergo substantial changes during black tea manufacture, which is considered to contribute to tea sensory quality. However, limited by analytical capacity, detailed lipid composition and its dynamic changes during black tea manufacture remain unclear. Herein, we performed tea lipidome profiling using high resolution liquid chromatography coupled to mass spectrometry (LC-MS), which allows simultaneous and robust analysis of 192 individual lipid species in black tea, covering 17 (sub)classes. Furthermore, dynamic changes of tea lipids during black tea manufacture were investigated. Significant alterations of lipid pattern were revealed, involved with chlorophyll degradation, metabolic pathways of glycoglycerolipids, and other extraplastidial membrane lipids. To our knowledge, this report presented most comprehensive coverage of lipid species in black tea. This study provides a global and in-depth metabolic map of tea lipidome during black tea manufacture.

Identification and quantitation of alkaloids in coca tea

PubMed Central

Jenkins, Amanda J.; Llosa, Teobaldo; Montoya, Ivan

2008-01-01

The consumption of coca tea is a common occurrence in many South American countries. The tea is often packaged in individual servings as tea bags which contain approximately 1 g of plant material. The consumption of coca tea leads to ingestion of cocaine and other alkaloids: however, there is little information available regarding the pharmacological or toxicological effects that result from consumption of coca tea. We performed a series of studies with coca tea bags from two South American countries, Peru and Bolivia. The alkaloidal content of the ‘coca leaf’ in coca tea bags was determined by two different extraction methods: Soxhlet extraction with methanol (exhaustive extraction), and mechanical agitation with methanol. Extracts were purified by solid-phase extraction (SPE) followed by analysis by gas chromatography/mass spectrometry (GC/MS). Coca tea prepared from Peruvian and Bolivian coca tea bags was also analyzed by SPE-GC/MS assay. In addition, urine specimens were analyzed from an individual who consumed one cup of Peruvian coca tea and one cup of Bolivian coca tea on separate occasions. Urine samples were analyzed by immunoassay (TDxR) and SPE-GC/MS. Analysis of coca tea bags and coca tea indicated that cocaine, benzoylecgonine, ecgonine methyl ester and trans-cinnamoylcocaine were present in varying quantities. With exhaustive extraction, an average of 5.11 mg, and 4.86 mg of cocaine per tea bag were found in coca leaf from Peru and Bolivia, respectively. The average amounts of benzoylecgonine and ecgonine methyl ester in Peruvian coca leaf were 0.11 and 1.15 mg, and in Bolivian coca leaf were 0.12 and 2.93 mg per tea bag, respectively. trans-Cinnamoylcocaine was found in trace amounts in Peruvian tea bags and 0.16 mg/tea bag of Bolivian tea. When tea was prepared, an average of 4.14 mg of cocaine was present in a cup of Peruvian coca tea and 4.29 mg of cocaine was present in Bolivian tea. Following the consumption of a cup of Peruvian tea by one individual, a peak urine benzoylecgonine concentration of 3940 ng/ml occurred 10 h after ingestion. Consumption of Bolivian coca tea resulted in a peak benzoylecgonine concentration of 4979 ng/ml at 3.5 h. The cumulative urinary excretion of benzoylecgonine after approximately 48 h, determined by GC/MS, was 3.11 mg and 2.69 mg after consumption of Peruvian and Bolivian coca tea, respectively. This study demonstrated that coca tea bags and coca tea contain a significant amount of cocaine and cocaine-related alkaloids and the consumption of a single cup of Peruvian or Bolivian coca tea produces positive drug test results for cocaine metabolites. PMID:8819993

[Fast Detection of Camellia Sinensis Growth Process and Tea Quality Informations with Spectral Technology: A Review].

PubMed

Peng, Ji-yu; Song, Xing-lin; Liu, Fei; Bao, Yi-dan; He, Yong

2016-03-01

The research achievements and trends of spectral technology in fast detection of Camellia sinensis growth process information and tea quality information were being reviewed. Spectral technology is a kind of fast, nondestructive, efficient detection technology, which mainly contains infrared spectroscopy, fluorescence spectroscopy, Raman spectroscopy and mass spectroscopy. The rapid detection of Camellia sinensis growth process information and tea quality is helpful to realize the informatization and automation of tea production and ensure the tea quality and safety. This paper provides a review on its applications containing the detection of tea (Camellia sinensis) growing status(nitrogen, chlorophyll, diseases and insect pest), the discrimination of tea varieties, the grade discrimination of tea, the detection of tea internal quality (catechins, total polyphenols, caffeine, amino acid, pesticide residual and so on), the quality evaluation of tea beverage and tea by-product, the machinery of tea quality determination and discrimination. This paper briefly introduces the trends of the technology of the determination of tea growth process information, sensor and industrial application. In conclusion, spectral technology showed high potential to detect Camellia sinensis growth process information, to predict tea internal quality and to classify tea varieties and grades. Suitable chemometrics and preprocessing methods is helpful to improve the performance of the model and get rid of redundancy, which provides the possibility to develop the portable machinery. Future work is to develop the portable machinery and on-line detection system is recommended to improve the further application. The application and research achievement of spectral technology concerning about tea were outlined in this paper for the first time, which contained Camellia sinensis growth, tea production, the quality and safety of tea and by-produce and so on, as well as some problems to be solved and its future applicability in modern tea industrial.

Indications for Three Independent Domestication Events for the Tea Plant (Camellia sinensis (L.) O. Kuntze) and New Insights into the Origin of Tea Germplasm in China and India Revealed by Nuclear Microsatellites

PubMed Central

Meegahakumbura, M. K.; Wambulwa, M. C.; Thapa, K. K.; Li, M. M.; Möller, M.; Xu, J. C.; Yang, J. B.; Liu, B. Y.; Ranjitkar, S.; Liu, J.; Li, D. Z.; Gao, L. M.

2016-01-01

Background Tea is the world’s most popular non-alcoholic beverage. China and India are known to be the largest tea producing countries and recognized as the centers for the domestication of the tea plant (Camellia sinensis (L.) O. Kuntze). However, molecular studies on the origin, domestication and relationships of the main teas, China type, Assam type and Cambod type are lacking. Methodology/Principal Findings Twenty-three nuclear microsatellite markers were used to investigate the genetic diversity, relatedness, and domestication history of cultivated tea in both China and India. Based on a total of 392 samples, high levels of genetic diversity were observed for all tea types in both countries. The cultivars clustered into three distinct genetic groups (i.e. China tea, Chinese Assam tea and Indian Assam tea) based on STRUCTURE, PCoA and UPGMA analyses with significant pairwise genetic differentiation, corresponding well with their geographical distribution. A high proportion (30%) of the studied tea samples were shown to possess genetic admixtures of different tea types suggesting a hybrid origin for these samples, including the Cambod type. Conclusions We demonstrate that Chinese Assam tea is a distinct genetic lineage from Indian Assam tea, and that China tea sampled from India was likely introduced from China directly. Our results further indicate that China type tea, Chinese Assam type tea and Indian Assam type tea are likely the result of three independent domestication events from three separate regions across China and India. Our findings have important implications for the conservation of genetic stocks, as well as future breeding programs. PMID:27218820

Kombucha fermentation test used for various types of herbal teas

NASA Astrophysics Data System (ADS)

Novi Primiani, C.; Pujiati; Mumtahanah, Mahda; Ardhi, Waskitho

2018-05-01

Tea is a common drink in the community, the benefits of tea can be improved by processing fermented tea called kombucha. Kombucha is a refreshing drink made from tea water plus sugar, obtained through the fermentation process by acetic acid bacteria and fungi, is consumed for its health benefits. The common Kombucha starter is called SCOOBY (Simbyotic of Bacteri and Yeast). Kombucha research using herbal tea is very rarely done, it is necessary kombucha research using a variety of herbal teas to determine the quality of its inhibitory power against bacteria and its quality compared with kombucha berkomposisi tea Camelia sinensis in general. The purpose of this research was to know kombucha quality with ph parameter, thickness of nata, total acid and its inhibitory power to Escherchia coli and Staphylococcus aureus bacteria. This research used Randomized Block Design (RAK) method using 1 tea type treatment, with 3 replications. The first type of green tea (P1), roselle tea (P2), mangosteen peel tea (P3), soursop leaf tea (P4), moringa leaf tea (P5) and yellow leaf tea (P6), so there are 18 treatment combinations. Based on statistical analysis, there was influence of tea type to kombucha quality. Treatments of P1 and P2 were found to have an optimum and significant effect for kombucha. the results in level of acidity [pH] on green tea (P1) was 3.05, nata thickness of 4.63 and total acid of 0.69. Acidity in roselle tea (P2) was 2.86, nata thickness of 3.83, and total acid of 0.71. While the lowest quality was found in the treatment of mangosteen peel (P3) tea with pH 2.57, nata thickness of 0.35, and total acid of 0.79.

Calculating the optimum temperature for serving hot beverages.

PubMed

Brown, Fredericka; Diller, Kenneth R

2008-08-01

Hot beverages such as tea, hot chocolate, and coffee are frequently served at temperatures between 160 degrees F (71.1 degrees C) and 185 degrees F (85 degrees C). Brief exposures to liquids in this temperature range can cause significant scald burns. However, hot beverages must be served at a temperature that is high enough to provide a satisfactory sensation to the consumer. This paper presents an analysis to quantify hot beverage temperatures that balance limiting the potential scald burn hazard and maintaining an acceptable perception of adequate product warmth. A figure of merit that can be optimized is defined that quantifies and combines both the above effects as a function of the beverage temperature. An established mathematical model for simulating burns as a function of applied surface temperature and time of exposure is used to quantify the extent of thermal injury. Recent data from the literature defines the consumer preferred drinking temperature of coffee. A metric accommodates the thermal effects of both scald hazard and product taste to identify an optimal recommended serving temperature. The burn model shows the standard exponential dependence of injury level on temperature. The preferred drinking temperature of coffee is specified in the literature as 140+/-15 degrees F (60+/-8.3 degrees C) for a population of 300 subjects. A linear (with respect to temperature) figure of merit merged the two effects to identify an optimal drinking temperature of approximately 136 degrees F (57.8 degrees C). The analysis points to a reduction in the presently recommended serving temperature of coffee to achieve the combined result of reducing the scald burn hazard and improving customer satisfaction.

Variability of Jupiter's Five-Micron Hot Spot Inventory

NASA Technical Reports Server (NTRS)

Yanamandra-Fisher, Padma A.; Orton, G. S.; Wakefield, L.; Rogers, J. H.; Simon-Miller, A. A.; Boydstun, K.

2012-01-01

Global upheavals on Jupiter involve changes in the albedo of entire axisymmetric regions, lasting several years, with the last two occurring in 1989 and 2006. Against this backdrop of planetary-scale changes, discrete features such as the Great Red Spot (GRS), and other vortices exhibit changes on shorter spatial- and time-scales. We track the variability of the discrete equatorial 5-micron hot spots, semi-evenly spaced in longitude and confined to a narrow latitude band centered at 6.5degN (southern edge of the North Equatorial Belt, NEB), abundant in Voyager images. Tantalizingly similar patterns were observed in the visible (bright plumes and blue-gray regions), where reflectivity in the red is anti-correlated with 5-microns thermal radiance. Ortiz et al. (1998, GRL, 103) characterized the latitude and drift rates of the hot spots, including the descent of the Galileo probe at the southern edge of a 5-micron hot spot, as the superposition of equatorial Rossby waves, with phase speeds between 99 - 103m/s, relative to System III. We note that the high 5-micron radiances correlate well but not perfectly with high 8.57-micron radiances. Because the latter are modulated primarily by changes in the upper ammonia (NH3) ice cloud opacity, this correlation implies that changes in the ammonia ice cloud field may be responsible for the variability seen in the 5-m maps. During the NEB fade (2011 - early 2012), however, these otherwise ubiquitous features were absent, an atmospheric state not seen in decades. The ongoing NEB revival indicates nascent 5-m hot spots as early as April 2012, with corresponding visible dark spots. Their continuing growth through July 2012 indicates the possit.le re-establishment of Rossby waves. The South Equatorial Belt (SEB) and NEB revivals began similarly with an instability that developed into a major outbreak, and many similarities in the observed propagation of clear regions.

Tea and human health: biomedical functions of tea active components and current issues*

PubMed Central

Chen, Zong-mao; Lin, Zhi

2015-01-01

Originating in China, tea and tea planting have spread throughout the world since the middle of the Tang dynasty. Now people from 160 countries in the world are accustomed to tea drinking. A brief history of tea’s medicinal role in China and its spread to the world are introduced. The effectiveness of tea active components and tea drinking on major human diseases, including cancer, metabolic syndrome, cardiovascular disease, and neurodegenerative diseases, is discussed. Also presented are some related issues, such as the bioavailability of tea active components, the new formulations of tea polyphenols, and the safety for consumers of dietary supplements containing tea polyphenols. PMID:25644464

[Retrospect of Chinese herbs taken as tea drinking].

PubMed

Zhu, J N; Zhang, X L; Guo, H

2017-01-28

Tea and wine are time-honored drinks in China. Along with coffee and cocoa, tea, as one of the non-alcoholic plant beverages, is prevailing the world. Tea and Chinese medicine has a very close relationship. Chinese herbs taken as tea forming the tea-like medicinal tea, can be taken frequently at anytime. The application of Chinese herbs taken as tea drinking begins from the Tang Dynasty, flourishes in the Song Dynasty and matures in the Qing Dynasty. The review of its history provides ample evidence of Chinese herbs taken as tea drinking in treating and preventing diseases, as well as providing the clues and references of developing new Chinese herbs taking as tea.

Descriptive analysis and U.S. consumer acceptability of 6 green tea samples from China, Japan, and Korea.

PubMed

Lee, Jeehyun; Chambers, Delores H

2010-03-01

In the past, green tea has been one of the least popular nonalcoholic beverages for U.S. consumers. However, green tea has been receiving attention because of its potential health benefits. Knowing which green tea flavor attributes contribute to consumer liking will help the fast growing green tea business including green tea importers, tea shops, and beverage companies to understand which characteristics are most accepted by U.S. consumers. The objectives of this study were (1) to examine differences in acceptability of commonly available loose leaf and bagged green teas available from the major exporters to the U.S. (Japan, Korea, and China) and (2) to determine which green tea flavor characteristics are related to consumers' liking. In the study, consumers from the U.S. evaluated 6 green tea samples from China, Japan, and Korea for acceptability. A highly trained panel also evaluated the green tea samples to provide descriptive sensory attributes that might be related to acceptability. We found that U.S. consumers liked green tea samples with lower flavor intensity and lower bitterness intensity. Consumers' acceptability of green tea was negatively correlated with spinach and animalic flavor and bitterness and astringency of green teas evaluated using descriptive sensory analysis, but the correlation was only moderate. To learn what green tea flavor characteristics influence consumers' liking, future studies using more green tea samples with different flavor profiles are needed.

iTRAQ-based proteomics monitors the withering dynamics in postharvest leaves of tea plant (Camellia sinensis).

PubMed

Wu, Zhi-Jun; Ma, Hong-Yu; Zhuang, Jing

2018-02-01

Tea plant [Camellia sinensis (L.) O. Kuntze] is a typical leaf-type beverage crop. Many secondary metabolites, such as tea polyphenols, theanine, and caffeine that accumulated in tea leaves are beneficial to human health. The fresh leaves of tea plant are harvested and timely processed into tea products with different flavors. The withering of fresh tea leaves is the first step in tea processing and directly affects tea color, taste, and fragrance. To understand the molecular mechanism that influences tea quality during withering, we investigated the dynamic changes in the proteome of postharvest tea leaves in four withering stages (0, 1, 4, and 12 h treatments). A total of 863 unique differentially expressed proteins (DEPs) were identified by iTRAQ. The up- and down-regulated DEPs and the protein-protein interaction networks in different samples presented dynamic changes in their characteristics. The results of the functional annotation revealed that the molecular characteristics of tea withering are similar to leaf senescence. The biosynthesis of main tea-specific compounds that constitute tea color, taste, and fragrance of tea is restricted during withering. The substance transformation and degradation may have positive contributions to tea quality in withering technology. The proteome dynamics can be a useful aid for understanding the withering mechanisms and providing available information for functional discovery of proteins in the future.

Cold, Ice, and Snow Safety (For Parents)

MedlinePlus

... the chilled body parts in warm (not hot) water — 104-108°F (40-42°C) — until they are able to feel sensation again. Frostbite occurs mostly on fingers, toes, ears, noses, and cheeks. The area becomes very cold and turns white or yellowish gray. If you notice frostbite, take your child immediately ...

Understanding Enceladus

NASA Astrophysics Data System (ADS)

Luan, Jing; Goldreich, Peter

2016-10-01

We offer answers to the following questions?1, How did the global ocean form?2, Why is thermal activity concentrated at the south pole?3, What maintains the current small orbital eccentricity?4, How is the thickness of the ice shell changing?5, Why are the tiger stripes so hot?6, What sets the area of the south polar terrain?

The synergistic potential of various teas, herbs and therapeutic drugs in health improvement: a review.

PubMed

Malongane, Florence; McGaw, Lyndy J; Mudau, Fhatuwani N

2017-11-01

Tea is one of the most widely consumed non-alcoholic beverages in the world next to water. It is classified as Camellia sinensis and non-Camellia sinensis (herbal teas). The common bioactive compounds found mainly in green teas are flavan-3-ols (catechins) (also called flavanols), proanthocyanidins (tannins) and flavonols. Black tea contains theaflavins and thearubigins and white tea contains l-theanine and gamma-aminobutyric acid (GABA), while herbal teas contain diverse polyphenols. Phytochemicals in tea exhibit antimicrobial, anti-diabetic and anti-cancer activities that are perceived to be helpful in managing chronic diseases linked to lifestyle. Many of these phytochemicals are reported to be biologically active when combined. Knowledge of the synergistic interactions of tea with other teas or herbs in terms of biological activities will be of benefit for therapeutic enhancement. There is evidence that various types of teas act synergistically in exhibiting health benefits to humans, improving consumer acceptance and economic value. Similar observations have been made when teas and herbs or medicinal drugs were combined. The aim of this review is to highlight potential beneficial synergies between combinations of different types of teas, tea and herbs, and tea and medicinal drugs. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

A two millennium-long hot drought in the southwestern United States driven by Arctic sea-ice retreat

NASA Astrophysics Data System (ADS)

Lachniet, M. S.; Asmerom, Y.; Polyak, V. J.; Denniston, R. F.

2017-12-01

The Great Basin and lower Colorado River Basin are susceptible to sustained droughts that impact water resources and economic activity for millions of residents of the southwestern United States. The causes of past droughts in the basin remain debated. Herein, we document a strong Arctic to mid-latitude teleconnection during the Holocene that resulted in an extreme `hot drought' persisting for more than two millennia in the southwestern United States, based on a continuous growth rate and new high-resolution carbon and oxygen isotopic time series from a precisely-dated stalagmite from Leviathan Cave, Nevada. Between 9850-7670 yr B2k, highest Holocene oxygen isotope values indicate warm temperatures and moisture-sensitive proxies of high carbon isotope values and low stalagmite growth rate and minimal soil productivity and aquifer recharge. We refer to this period as the Altithermal Hot Drought. A second interval (6770 to 5310 yr B2k) indicates a warm drought. The two Altithermal droughts exceed in severity and duration any droughts observed in the modern and tree-ring records. Further, we show that Altithermal hot droughts were widespread in the southwestern United States, at a time when human populations in the Great Basin were low. The droughts show strong similarities to proxies for Arctic paleoclimate and we suggest that insolation-driven changes in sea ice and snow cover extent in the high latitudes drove atmospheric circulation anomalies in the Great Basin. Because rising greenhouse gas concentrations are projected to increase global and Arctic temperatures with a possible loss of summer sea by the end of the 21st century, our record suggests that a return to prolonged hotter and drier conditions in the southern Great Basin and lower Colorado River Basin is possible within coming centuries.

Spontaneously Assembled Nano-aggregates in Clear Green Tea Infusions from Camellia ptilophylla and Camellia sinensis.

PubMed

Lin, Xiaorong; Gao, Xiong; Chen, Zhongzheng; Zhang, Yuanyuan; Luo, Wei; Li, Xiaofei; Li, Bin

2017-05-10

Tea nano-aggregates spontaneously assembled in clear tea infusions are considered as the precursors of tea cream, although their molecular basis remains obscure. Here, we characterized nano-aggregates in green tea infusions from Camellia ptilophylla, a peculiar tea variety with 6.0% of theobromine, and Camellia sinensis as the control for comparative purpose. Numerous negatively charged spherical colloidal particles of 50-100 nm in diameter were primarily found in both green tea infusions. Catechins, proteins, and carbohydrates were confirmed as the dominant components in green tea nano-aggregates. In addition, iron, copper, nickel, proteins, and gallated catechins exhibited higher aggregating affinity than other components, whereas methylxanthines and calcium contributed to the transformation of nano-aggregates into tea cream. Green tea nano-aggregates were partly destroyed by simulated gastrointestinal digestion, and removing theses peculiar particles dramatically attenuated the bioaccessibility of methylxanthines, theanine, and some catechin monomers in green tea infusions. This study enhanced our knowledge of molecular interactions in the formation of green tea cream and provided insight into physicochemical profiles, phytochemical nature, and functional effects of green tea nano-aggregates.

Tea polyphenols for health promotion

PubMed Central

Khan, Naghma; Mukhtar, Hasan

2011-01-01

People have been consuming brewed tea from the leaves of the Camellia sinensis plant for almost 50 centuries. Although health benefits have been attributed to tea, especially green tea consumption since the beginning of its history, scientific investigations of this beverage and its constituents have been underway for less than three decades. Currently, tea, in the form of green or black tea, next to water, is the most widely consumed beverage in the world. In vitro and animal studies provide strong evidence that polyphenols derived from tea may possess the bioactivity to affect the pathogenesis of several chronic diseases. Among all tea polyphenols, epigallocatechin-3-gallate has been shown to be responsible for much of the health promoting ability of green tea. Tea and tea preparations have been shown to inhibit tumorigenesis in a variety of animal models of carcinogenesis. However, with increasing interest in the health promoting properties of tea and a significant rise in scientific investigation, this review covers recent findings on the medicinal properties and health benefits of tea with special reference to cancer and cardiovascular diseases. PMID:17655876

Using UV-Vis spectroscopy for simultaneous geographical and varietal classification of tea infusions simulating a home-made tea cup.

PubMed

Diniz, Paulo Henrique Gonçalves Dias; Barbosa, Mayara Ferreira; de Melo Milanez, Karla Danielle Tavares; Pistonesi, Marcelo Fabián; de Araújo, Mário César Ugulino

2016-02-01

In this work we proposed a method to verify the differentiating characteristics of simple tea infusions prepared in boiling water alone (simulating a home-made tea cup), which represents the final product as ingested by the consumers. For this purpose we used UV-Vis spectroscopy and variable selection through the Successive Projections Algorithm associated with Linear Discriminant Analysis (SPA-LDA) for simultaneous classification of the teas according to their variety and geographic origin. For comparison, KNN, CART, SIMCA, PLS-DA and PCA-LDA were also used. SPA-LDA and PCA-LDA provided significantly better results for tea classification of the five studied classes (Argentinean green tea; Brazilian green tea; Argentinean black tea; Brazilian black tea; and Sri Lankan black tea). The proposed methodology provides a simpler, faster and more affordable classification of simple tea infusions, and can be used as an alternative approach to traditional tea quality evaluation as made by skilful tasters, which is evidently partial and cannot assess geographic origins. Copyright © 2015 Elsevier Ltd. All rights reserved.

Oolong tea increases energy metabolism in Japanese females.

PubMed

Komatsu, Tatsushi; Nakamori, Masayo; Komatsu, Keiko; Hosoda, Kazuaki; Okamura, Mariko; Toyama, Kenji; Ishikura, Yoshiyuki; Sakai, Tohru; Kunii, Daisuke; Yamamoto, Shigeru

2003-08-01

Oolong tea is a traditional Chinese tea that has long been believed to be beneficial to health such as decreasing body fat. We were interested in this assertion and tried to evaluate the effect of oolong tea on energy expenditure (EE) in comparison with green tea. The subjects were eleven healthy Japanese females (age 20+/-1 y; body mass index (BMI) 21.2+/-2.5 kg/m2) who each consumed of three treatments in a crossover design: 1) water, 2) oolong tea, 3) green tea. Resting energy expenditure (REE) and EE after the consumption of the test beverage for 120 min were measured using an indirect calorimeter. The cumulative increases of EE for 120 min were significantly increased 10% and 4% after the consumption of oolong tea and green tea, respectively. EE at 60 and 90 min were significantly higher after the consumption of oolong tea than that of water (P<0.05). In comparison with green tea, oolong tea contained approximately half the caffeine and epigallocatechin galate, while polymerized polyphenols were double. These results suggest that oolong tea increases EE by its polymerized polyphenols.

White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles.

PubMed

Unachukwu, Uchenna J; Ahmed, Selena; Kavalier, Adam; Lyles, James T; Kennelly, Edward J

2010-08-01

Recent investigations have associated white teas with anti-carcinogenic, immune-boosting, and antioxidative properties that may impact human health in a manner comparable to green teas. An in-depth chemical analysis of white tea types was conducted to quantify polyphenols and antioxidant potential of 8 commercially available white teas, and compare them to green tea. Extraction and HPLC protocols were optimized and validated for the quantification of 9 phenolic and 3 methylxanthine compounds to examine inter- and intra-variation in white and green tea types and subtypes. A sampling strategy was devised to assess various subtypes procured from different commercial sources. Variation in antioxidant activity and total phenolic content (TPC) of both tea types was further assessed by the 1-1-diphenyl-2-picrylhydrazyl (DPPH) and Folin-Ciocalteau (F-C) assays, respectively. Total catechin content (TCC) for white teas ranged widely from 14.40 to 369.60 mg/g of dry plant material for water extracts and 47.16 to 163.94 mg/g for methanol extracts. TCC for green teas also ranged more than 10-fold, from 21.38 to 228.20 mg/g of dry plant material for water extracts and 32.23 to 141.24 mg/g for methanol extracts. These findings indicate that statements suggesting a hierarchical order of catechin content among tea types are inconclusive and should be made with attention to a sampling strategy that specifies the tea subtype and its source. Certain white teas have comparable quantities of total catechins to some green teas, but lesser antioxidant capacity, suggesting that white teas have fewer non-catechin antioxidants present. Practical Application: In this investigation white and green teas were extracted in ways that mimic common tea preparation practices, and their chemical profiles were determined using validated analytical chemistry methods. The results suggest certain green and white tea types have comparable levels of catechins with potential health promoting qualities. Specifically, the polyphenolic content of green teas was found to be similar to certain white tea varieties, which makes the latter tea type a potential substitute for people interested in consuming polyphenols for health reasons. Moreover, this study is among the first to demonstrate the effect subtype sampling, source of procurement, cultivation, and processing practices have on the final white tea product, as such analysis has previously been mostly carried out on green teas.

Hypotriacylglycerolemic and antiobesity properties of a new fermented tea product obtained by tea-rolling processing of third-crop green tea (Camellia sinensis) leaves and loquat (Eriobotrya japonica) leaves.

PubMed

Tanaka, Kazunari; Tamaru, Shizuka; Nishizono, Shoko; Miyata, Yuji; Tamaya, Kei; Matsui, Toshiro; Tanaka, Takashi; Echizen, Yoshie; Ikeda, Ikuo

2010-01-01

We manufactured a new fermented tea by tea-rolling processing of third-crop green tea (Camellia sinensis) leaves and loquat (Eriobotrya japonica) leaves. The mixed fermented tea extract inhibited pancreatic lipase activity in vitro, and effectively suppressed postprandial hypertriacylglycerolemia in rats. Rats fed a diet containing 1% freeze-dried fermented tea extract for 4 weeks had a significantly lower liver triacylglycerol concentration and white adipose tissue weight than those fed the control diet lacking fermented tea extract. The activity of fatty acid synthase in hepatic cytosol markedly decreased in the fermented tea extract group as compared to the control group. The serum and liver triacylglycerol- and body fat-lowering effects of the mixed fermented tea extract were strong relative to the level of dietary supplementation. These results suggest that the new fermented tea product exhibited hypotriacylglycerolemic and antiobesity properties through suppression of both liver fatty acid synthesis and postprandial hypertriacylglycerolemia by inhibition of pancreatic lipase.

Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast.

PubMed

Rong, Lei; Peng, Li-Juan; Ho, Chi-Tang; Yan, Shou-He; Meurens, Marc; Zhang, Zheng-Zhu; Li, Da-Xiang; Wan, Xiao-Chun; Bao, Guan-Hu; Gao, Xue-Ling; Ling, Tie-Jun

2016-04-15

Green tea, oolong tea and black tea were separately introduced to brew three kinds of tea beers. A model was designed to investigate the tea beer flavour character. Comparison of the volatiles between the sample of tea beer plus water mixture (TBW) and the sample of combination of tea infusion and normal beer (CTB) was accomplished by triangular sensory test and HS-SPME GC-MS analysis. The PCA of GC-MS data not only showed a significant difference between volatile features of each TBW and CTB group, but also suggested some key compounds to distinguish TBW from CTB. The results of GC-MS showed that the relative concentrations of many typical tea volatiles were significantly changed after the brewing process. More interestingly, the behaviour of yeast fermentation was influenced by tea components. A potential interaction between tea components and lager yeast could be suggested. Copyright © 2015 Elsevier Ltd. All rights reserved.

[Simultaneous extraction of tea-polyphenols and caffeine from green tea].

PubMed

Hai, L; Sun, H; Li, Z

1998-05-01

Tea-polyphenols and caffeine were extracted simultaneously from green tea. The factors influencing on the process of impregnation and extraction were studied. The result indicated that the content of tea-polyphenols and caffeine in tea was increased with the duration of extraction and decreased with the frequency of extraction. The authors discuss the effect of pH on the precipition of calcium-tea-polyphenols.

A Preliminary Study of the Prevention of Ice on Aircraft by the Use of Engine-exhaust Heat

NASA Technical Reports Server (NTRS)

Rodert, Lewis A

1939-01-01

An investigation was made in the N.A.C.A. ice tunnel at air temperatures from 20 degrees to 28 degrees Fahrenheit and at a velocity of 80 miles per hour to determine whether ice formations on a model wing could be prevented by the use of the heat from the engine-exhaust gas. Various spanwise duct systems were tested in a 6-foot-chord N.A.C.A. 23012 wing model. The formation of ice over the entire wing chord was prevented by the direct heating of the forward 10 percent of the wing by hot air, which was passed through leading-edge ducts. Under dry conditions, enough heat to maintain the temperature of the forward 10 percent of the wing at about 200 degrees Fahrenheit above that of the ambient air was required for the prevention of ice formation. The air temperature in the ducts that was necessary to produce these skin temperatures varied from 360 degrees to 834 degrees Fahrenheit; the corresponding air velocities in the duct were 152 and 45 feet per second. Ice formations at the leading edge were locally prevented by air that passed over the interior of the wing surface at a velocity of 30 feet per second and a temperature of 122 degrees Fahrenheit.

Possible contribution of ice-sheet/lithosphere interactions to past glaciological changes in Greenland

NASA Astrophysics Data System (ADS)

Alley, R. B.; Parizek, B. R.; Anandakrishnan, S.; Pollard, D.; Stevens, N. T.; Pourpoint, M.

2017-12-01

Ice-lithosphere interactions may have influenced the history of ice-sheet sensitivity to climate change. The Greenland ice sheet (GIS) is sensitive to warming, and is likely to be largely removed if subjected to relatively small additional temperature increases. The recent report (Schaefer et al., 2016, Nature) of near-complete GIS removal under modest Pleistocene forcing suggests that GIS sensitivity may be even greater than generally modeled, but lack of major Holocene retreat is more consistent with existing models. As shown by Stevens et al. (2016, JGR), peak lithospheric flexural stresses associated with ice-age GIS cycling are of the same order as dike-driving stresses in plutonic systems, and migrate over ice-age cycles. The full analysis by Stevens et al. suggests the possibility that the onset of cyclic ice-sheet loading allowed deep melt associated with the passage of the Icelandic hot spot beneath Greenland to work up though the crust to or near the base of the ice sheet, helping explain the anomalous geothermal heat fluxes observed at the head of the Northeast Greenland Ice Stream and elsewhere in the northern part of GIS. If ice-age cycling aided extraction of an existing reservoir of melted rock, then geothermal heat flux would have risen with the onset of extraction and migration, but with a subsequent fall associated with reservoir depletion. Simple parameterized flow-model simulations confirm intuition that a higher geothermal flux makes deglaciation easier, with the northern part of the ice sheet especially important. Large uncertainties remain in quantification, but we suggest the hypothesis that, following the onset of ice-age cycling, deglaciation of the GIS first became easier and then more difficult in response to feedbacks involving the ice sheet and the geological system beneath. In turn, this suggests that evidence of past deglaciation under moderate forcing is consistent with existing ice-sheet models.

The erosive effect of herbal tea on dental enamel.

PubMed

Brunton, P A; Hussain, A

2001-11-01

The aim of this study was to determine whether conventional black tea and a herbal tea were capable of eroding dental enamel. A further aim was to investigate whether herbal tea of the type tested eroded dental hard tissues to a greater or lesser extent than conventional black tea. Three groups of 21 teeth were exposed to a conventional black tea Typhoo (Group A), a herbal tea Twinings Blackcurrant, Ginsing and Vanilla (Group B) and water, which acted as a control (Group C). Sequential profilometric tracings of the specimens were taken, superimposed and the degree of enamel loss calculated as the area of disparity between the tracings before and after exposure. Conventional black tea and herbal tea, of the type tested, both resulted in tooth surface loss. Tooth surface loss, which resulted from exposure to herbal tea (mean 0.05mm(2), s.d. 0.02), however, was significantly greater (P=0.00) than that which resulted from exposure to conventional black tea (mean 0.01mm(2), s.d. 0.00) and water (mean 0.00mm(2), s.d. 0.00). It was concluded that herbal tea and conventional black tea of the type tested result in erosion of dental enamel. The erosive effect of the herbal tea of the type tested was five times more severe than that of the conventional black tea tested. The cumulative effects of regular consumption of herbal tea of the type tested are likely, therefore, to be of clinical significance.

Trace element content in tea brewed in traditional metallic and stainless steel teapots.

PubMed

Petit, D; El Houari, W; Jacobs, K; Baeyens, W; Leermakers, M

2013-11-01

The migration of metals in tea brewed in metallic teapots was investigated. The teapots were obtained from North Africa stores in Brussels in 2005-2006 and in 2011. Chinese gunpowder green tea, the most commonly used tea in the Moroccan community, was used to prepare the tea. Tea brewed in metallic teapots was compared to tea brewed in a glass vessel in order to evaluate the contribution of the tea and the teapots to the metal concentrations in the brewed tea. Tea samples were also collected in Moroccan households and in tearooms in Brussels. The elements As, Cd, Pb, Sn, Mn, Fe, Cr, Co, Ni, Cr, Cu, Zn, and Al were analyzed by high-resolution sector field inductively coupled mass spectrometry. The relationship between the metal composition of the alloy of the teapot and the metal concentration in tea was also investigated. Migration of Pb and to a lesser amount Ni, Cu, and Zn was observed in brass teapots and migration of Cd from a number of stainless steel teapots was observed. The soldering connecting the sprout to the teapot was shown to be an important source of Pb to the tea. High levels of Mn and Al were also observed in the brewed tea and these elements where shown to originate from the tea itself. Metal exposure from tea drinking was calculated for different tea consumption levels and different metal concentration levels and compared to toxicological reference values.

BOOK REVIEW: Physics in the Real World

NASA Astrophysics Data System (ADS)

Jardine, Jim

2000-05-01

Listeners to science programmes on Canadian radio were invited to submit questions which were then answered, on air, by the author of this wee book. Its purpose, he says, is `to indicate that there are many questions in the real world to which there are no perfect answers' but most of the answers given `contain the essence, if not the whole truth, of the solution to the problem.' The questions, many of which are old chestnuts, range from the mythical - Why might Rudolph be red-nosed? Are high-flying larks harbingers of a hot summer? - through the mundane - Why does the glass handle of a cup of hot coffee stay cool? Is it easier to pull or push a wheelbarrow? - to the mystifying - How is it possible to walk barefoot on red-hot coals? - Is it true that when you take a shower large electric fields can be set up or chloroform released? As the answers were originally given on radio programmes and intended for `educated laypeople' they contain few references to mathematics and no equations! Nevertheless many of the problems are discussed in detail and most readers will find at least some of them fascinating and informative. Many of the answers will be of interest and value to science teachers. In this short book the questions and answers fill only 60 pages but there is a lengthy contents section at the beginning and, at the end, a glossary of many of the terms used throughout. At £8.99 for the UK edition it is pricy - so `feel the quality' of these sections! Outdoors contains questions such as: How is artificial snow created? Can fish really give an electric shock? Why do skates glide along ice? How can blowing on your hands sometimes cool them and sometimes warm them? Theoretical. Here questions on exponential growth, global warming, magnetic poles and energy consumption are answered. Home & Kitchen. Can clothes be whiter than white? How can you tell if an egg is boiled or not? How can a ketchup bottle explode? Why do leaves in a cup of tea collect in the centre after stirring? I have a sense of déjà vu with this last question as it and others in this book were also discussed in the brilliantly written and illustrated volume Riddles in your Teacup, published by the Institute of Physics a few years ago. Miscellaneous. This section deals with topics such as quartz halogen lamps, degreening oranges, free-fall phenomena and a discussion on the origins of the terms `physics' and `physicist'. The concluding section is devoted exclusively to Rudolph the Red-nosed Reindeer and Santa Claus. It is clearly intended to convince readers that Physics is (still) Fun!

KSC00pp1588

NASA Image and Video Library

2000-10-18

In an exhibit tent during Super Safety and Health Day at KSC, employees sample iced tea from a vendor. Safety Day is a full day of NASA-sponsored, KSC and 45th Space Wing events involving a number of healthand safety-related activities: Displays, vendors, technical paper sessions, panel discussions, a keynote speaker, etc. The entire Center and Wing stand down to participate in the planned events. Safety Day is held annually to proactively increase awareness in safety and health among the government and contractor workforce population. The first guiding principle at KSC is “Safety and Health First.” KSC’s number one goal is to “Assure sound, safe and efficient practices and processes are in place for privatized/commercialized launch site processing.

KSC-00pp1588

NASA Image and Video Library

2000-10-18

In an exhibit tent during Super Safety and Health Day at KSC, employees sample iced tea from a vendor. Safety Day is a full day of NASA-sponsored, KSC and 45th Space Wing events involving a number of healthand safety-related activities: Displays, vendors, technical paper sessions, panel discussions, a keynote speaker, etc. The entire Center and Wing stand down to participate in the planned events. Safety Day is held annually to proactively increase awareness in safety and health among the government and contractor workforce population. The first guiding principle at KSC is “Safety and Health First.” KSC’s number one goal is to “Assure sound, safe and efficient practices and processes are in place for privatized/commercialized launch site processing.

Super Safety and Health Day at KSC

NASA Technical Reports Server (NTRS)

2000-01-01

In an exhibit tent during Super Safety and Health Day at KSC, employees sample iced tea from a vendor. Safety Day is a full day of NASA-sponsored, KSC and 45th Space Wing events involving a number of health- and safety-related activities: Displays, vendors, technical paper sessions, panel discussions, a keynote speaker, etc. The entire Center and Wing stand down to participate in the planned events. Safety Day is held annually to proactively increase awareness in safety and health among the government and contractor workforce population. The first guiding principle at KSC is '''Safety and Health First.''' KSC's number one goal is to '''Assure sound, safe and efficient practices and processes are in place for privatized/commercialized launch site processing.'''

Impact of volcanic processes on the cryospheric system of the Peteroa Volcano, Andes of southern Mendoza, Argentina

NASA Astrophysics Data System (ADS)

Liaudat, Dario Trombotto; Penas, Pablo; Aloy, Gustavo

2014-03-01

Soil temperatures of the active Volcanic Complex Peteroa situated in the Cordillera Principal between Chile and Argentina at 35°15‧ S and 70°35‧ W (approximately) were monitored in the area, and local geomorphology (periglacial geomorphology, presence of permafrost, and cryoforms) was studied. The present contribution also resulted in a comparison of two consecutive analyses of the volcano peak carried out with special thermocameras (AGEMA TVH 550, FUR P660) in order to study the thermal range of different hot and cold sites selected in 2009. The thermocameras were used ascending by foot and also during flights with a Cessna 180. A night expedition to the volcanic avalanche caldera, at up to 3900 m asl (approximately), completed the monitoring activity of 2010. Hot zones were associated to present volcanism and cold zones to the presence of glacier ice and shadowy slopes with possible presence of permafrost. Identifying and mapping uncovered and covered ice was possible with the help of monitoring and geomorphological interpretation related to the upper englacement, which is severely affected by volcanism. Glaciers are retreating toward the north or approaching the rims of the volcanic avalanche caldera leaving islands of ice associated with superficial permafrost. The cryogenic area with slope permafrost was identified through active protalus and sedimentary cryogenic slopes. Craters have undergone considerable thermal changes in comparison to the year 2009; and new, much more vigorous fumaroles have appeared in hot areas detected in 2009 following a tendency toward the west. New subaquatic heat columns that appeared in crater 3, crater walls, and glaciated areas vanished, supplying cold water and thus contributing to the formation of a new lake in crater 4. A possible post-seismic shift of the volcanic activity may provide geodynamical evidence of the changes registered in other areas after the earthquake of 27 February 2010.

First Liquid Layer Inertial Confinement Fusion Implosions at the National Ignition Facility

DOE PAGES

Olson, R. E.; Leeper, R. J.; Kline, J. L.; ...

2016-12-07

The first cryogenic deuterium and deuterium-tritium liquid layer implosions at the National Ignition Facility (NIF) demonstrate D 2 and DT layer Inertial Confinement Fusion (ICF) implosions that can access low-to-moderate hot spot convergence ratio (1230) DT ice layer implosions. Although high CR is desirable in an idealized 1D sense, it amplifies the deleterious effects of asymmetries. To date, these asymmetries prevented the achievement of ignition at the NIF and are the major cause of simulation-experiment disagreement. In the initial liquid layer experiments, high neutron yields were achieved with CR’s of 12-17, and the hot spot formation is well understood, demonstratedmore » by good agreement between the experimental data and the radiation hydrodynamic simulations. These initial experiments open a new NIF experimental capability that provides an opportunity to explore the relationship between hot-spot convergence ratio and the robustness of hot-spot formation during ICF implosions.« less

First Liquid Layer Inertial Confinement Fusion Implosions at the National Ignition Facility

NASA Astrophysics Data System (ADS)

Olson, R. E.; Leeper, R. J.; Kline, J. L.; Zylstra, A. B.; Yi, S. A.; Biener, J.; Braun, T.; Kozioziemski, B. J.; Sater, J. D.; Bradley, P. A.; Peterson, R. R.; Haines, B. M.; Yin, L.; Berzak Hopkins, L. F.; Meezan, N. B.; Walters, C.; Biener, M. M.; Kong, C.; Crippen, J. W.; Kyrala, G. A.; Shah, R. C.; Herrmann, H. W.; Wilson, D. C.; Hamza, A. V.; Nikroo, A.; Batha, S. H.

2016-12-01

The first cryogenic deuterium and deuterium-tritium liquid layer implosions at the National Ignition Facility (NIF) demonstrate D2 and DT layer inertial confinement fusion (ICF) implosions that can access a low-to-moderate hot-spot convergence ratio (12 30 ) DT ice layer implosions. Although high CR is desirable in an idealized 1D sense, it amplifies the deleterious effects of asymmetries. To date, these asymmetries prevented the achievement of ignition at the NIF and are the major cause of simulation-experiment disagreement. In the initial liquid layer experiments, high neutron yields were achieved with CRs of 12-17, and the hot-spot formation is well understood, demonstrated by a good agreement between the experimental data and the radiation hydrodynamic simulations. These initial experiments open a new NIF experimental capability that provides an opportunity to explore the relationship between hot-spot convergence ratio and the robustness of hot-spot formation during ICF implosions.

First Liquid Layer Inertial Confinement Fusion Implosions at the National Ignition Facility.

PubMed

Olson, R E; Leeper, R J; Kline, J L; Zylstra, A B; Yi, S A; Biener, J; Braun, T; Kozioziemski, B J; Sater, J D; Bradley, P A; Peterson, R R; Haines, B M; Yin, L; Berzak Hopkins, L F; Meezan, N B; Walters, C; Biener, M M; Kong, C; Crippen, J W; Kyrala, G A; Shah, R C; Herrmann, H W; Wilson, D C; Hamza, A V; Nikroo, A; Batha, S H

2016-12-09

The first cryogenic deuterium and deuterium-tritium liquid layer implosions at the National Ignition Facility (NIF) demonstrate D_{2} and DT layer inertial confinement fusion (ICF) implosions that can access a low-to-moderate hot-spot convergence ratio (1230) DT ice layer implosions. Although high CR is desirable in an idealized 1D sense, it amplifies the deleterious effects of asymmetries. To date, these asymmetries prevented the achievement of ignition at the NIF and are the major cause of simulation-experiment disagreement. In the initial liquid layer experiments, high neutron yields were achieved with CRs of 12-17, and the hot-spot formation is well understood, demonstrated by a good agreement between the experimental data and the radiation hydrodynamic simulations. These initial experiments open a new NIF experimental capability that provides an opportunity to explore the relationship between hot-spot convergence ratio and the robustness of hot-spot formation during ICF implosions.

Tea production characteristics of tea growers (plantations and smallholdings) and livelihood dimensions of tea workers in Assam, India.

PubMed

Biggs, Eloise M; Gupta, Niladri; Saikia, Sukanya D; Duncan, John M A

2018-04-01

This article provides summary data regarding tea production in Assam, India. Questionnaires were completed by tea producers and focus group discussions undertaken with tea workers. These data are presented for the four main tea growing regions of the state (Cachar, North Bank, South Bank and Upper Assam). Tables detail tea production characteristics of the tea plantations for both large- (> 10 ha) and small- (< 10 ha) holders. Figures provide supplementary information for research by Biggs et al. [1] regarding fertilizer application, landscape management strategies, healthcare provisioning and educational facilities within plantations, as well as detailing the livelihood dimensions of tea workers. The questions posed to producers are also included. For further context underpinning the research for which these data were collated, see 'The tea landscape of Assam: multi-stakeholder insights into sustainable livelihoods under a changing climate' by Biggs et al. [1].

Metabolic dependence of green tea on plucking positions revisited: a metabolomic study.

PubMed

Lee, Jang-Eun; Lee, Bum-Jin; Hwang, Jeong-Ah; Ko, Kwang-Sup; Chung, Jin-Oh; Kim, Eun-Hee; Lee, Sang-Jun; Hong, Young-Shick

2011-10-12

The dependence of global green tea metabolome on plucking positions was investigated through (1)H nuclear magnetic resonance (NMR) analysis coupled with multivariate statistical data set. Pattern recognition methods, such as principal component analysis (PCA) and orthogonal projection on latent structure-discriminant analysis (OPLS-DA), were employed for a finding metabolic discrimination among fresh green tea leaves plucked at different positions from young to old leaves. In addition to clear metabolic discrimination among green tea leaves, elevations in theanine, caffeine, and gallic acid levels but reductions in catechins, such as epicatechin (EC), epigallocatechin (EGC), epicatechin-3-gallate (ECG), and epigallocatechin-3-gallate (EGCG), glucose, and sucrose levels were observed, as the green tea plant grows up. On the other hand, the younger the green tea leaf is, the more theanine, caffeine, and gallic acid but the lesser catechins accumlated in the green tea leaf, revealing a reverse assocation between theanine and catechins levels due to incorporaton of theanine into catechins with growing up green tea plant. Moreover, as compared to the tea leaf, the observation of marked high levels of theanine and low levels of catechins in green tea stems exhibited a distinct tea plant metabolism between the tea leaf and the stem. This metabolomic approach highlights taking insight to global metabolic dependence of green tea leaf on plucking position, thereby providing distinct information on green tea production with specific tea quality.

Stable isotope fractionation at a glacial hydrothermal field: implications for biogeochemistry and biosignatures on Mars

NASA Astrophysics Data System (ADS)

Cousins, C.; Bowden, R.; Fogel, M.; Cockell, C.; Crawford, I.; Gunn, M.; Karlsson, M. T.; Thorsteinsson, T.

2012-12-01

Hydrothermal environments that arise through the interaction between volcanogenic heat and glacial ice are ideal sites for understanding microbial biogeochemical processes on Earth, and also potentially on Mars where similar volcano-cryosphere interactions are thought to have occurred in the past. The Kverkfjöll subglacial basaltic volcano in central Iceland is geographically isolated, with little influence from flora, fauna, and human activity. Major environmental inputs include geothermal heat, meltwater from ice and snow, and outgassing of CO2, H2S, and SO2. Large physiochemical gradients exist, from steaming fumaroles and boiling hydrothermal pools, to frozen geothermal ground and glacial ice. Stable isotope measurements of total organic carbon, total sulphur, and total nitrogen were coupled with metagenomic analysis of the residing microbial communities, with the aim to identify biogeochemical relationships and processes operating within the Kverkfjöll geothermal environment, and also to identify any isotopic biosignatures that could be preserved within geothermal sediments. This study focused on a variety of samples taken along a hot spring stream that fed into a large ice-confined geothermal lake. Samples analysed range from unconsolidated hot spring sediments, well-developed microbial mats, and dissolved sulphate from hot spring fluids. From the anoxic spring source, the stream water increases in dissolved oxygen, decreases in temperature, yet maintains a pH of ~4. The spring environment is dominated by dissolved sulphate (~2.3 mM), with lower levels of nitrate (~50 μM), phosphorus (~5μM), and ammonium (~1.5 μM). Stable S isotope analysis reveals a fractionation of ~3.2 ‰ between sediment sulphide (as pyrite; δ34S ~0‰), and dissolved water sulphate (δ34S ~3.2 ‰) consistently along the hot spring stream, indicating the presence of an active sulphur cycle, although not one dominated by sulphate reduction (e.g. very negative sulphide δ34S). This fractionation trend was absent within lake sediments, possibly due to a number of mixed sources feeding into the lake, in addition to the spring stream. δ13C in sediments becomes increasingly more negative going downstream, along with increasing removal of TOC. Microbial mats were largely similar with very positive C isotope ratios (δ13C -9.4 to -12.6 ‰) typical of sulphur oxidizing microbes. Bulk genomic DNA was extracted from sediments and mats in order to identify firstly the community composition via 454-pyrosequencing, and secondly the functional diversity within these physiochemically varied environments. This metagenomic data will be combined with stable isotope patterns to elucidate the metabolic potential of hydrothermal environments at Kverkfjöll, which can be used to infer potential biogeochemical pathways of signatures of such pathways on Mars in similar, past environments.

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

Pauly, Tyler; Garrod, Robin T., E-mail: tap74@cornell.edu

Computational models of interstellar gas-grain chemistry have historically adopted a single dust-grain size of 0.1 micron, assumed to be representative of the size distribution present in the interstellar medium. Here, we investigate the effects of a broad grain-size distribution on the chemistry of dust-grain surfaces and the subsequent build-up of molecular ices on the grains, using a three-phase gas-grain chemical model of a quiescent dark cloud. We include an explicit treatment of the grain temperatures, governed both by the visual extinction of the cloud and the size of each individual grain-size population. We find that the temperature difference plays amore » significant role in determining the total bulk ice composition across the grain-size distribution, while the effects of geometrical differences between size populations appear marginal. We also consider collapse from a diffuse to a dark cloud, allowing dust temperatures to fall. Under the initial diffuse conditions, small grains are too warm to promote grain-mantle build-up, with most ices forming on the mid-sized grains. As collapse proceeds, the more abundant, smallest grains cool and become the dominant ice carriers; the large population of small grains means that this ice is distributed across many grains, with perhaps no more than 40 monolayers of ice each (versus several hundred assuming a single grain size). This effect may be important for the subsequent processing and desorption of the ice during the hot-core phase of star formation, exposing a significant proportion of the ice to the gas phase, increasing the importance of ice-surface chemistry and surface–gas interactions.« less

Ambient Profiling of Phenolic Content in Tea Infusions by Matrix-Assisted Ionization in Vacuum

NASA Astrophysics Data System (ADS)

Cody, Robert B.

2018-05-01

Matrix-assisted ionization in vacuum (MAIV) was used to analyze the polyphenol content of ten different tea infusions. Nine different Camellia sinensis infusions were analyzed including three green teas, two black teas, two oolong teas, jasmine tea, and white tea. An infusion of rooibos (Aspalathus linearis) tea was also analyzed. Each freshly brewed tea was diluted 1:1 with methanol, and 100 ppm of phenolphthalein was added as an internal standard. An excess of 3-nitrobenzonitrile (NBN) was added to each vial, and the solution containing NBN crystals was analyzed by aspiration directly into the mass spectrometer sampling orifice. A working curve constructed for dilutions of catechin with phenolphthalein internal standard showed good linearity for five replicates of each concentration. The measured relative abundances of flavonoid polyphenols in each tea were in good agreement with previously reported values. Polyphenol content in tea infusions varied from 19.2 to 108.6 mg 100 mL-1. In addition to the expected catechin flavonoids, abundant quinic acid and gallic acid was detected in the C. sinensis infusions. Characteristic A. linearis flavonoids were detected in the rooibos tea.

Highly selective defluoridation of brick tea infusion by tea waste supported aluminum oxides.

PubMed

Peng, Chuanyi; Xi, Junjun; Chen, Guijie; Feng, Zhihui; Ke, Fei; Ning, Jingming; Li, Daxiang; Ho, Chi-Tang; Cai, Huimei; Wan, Xiaochun

2017-03-01

Brick tea usually contains very high fluoride, which may affect human health. Biosorbents have received much attention for selective removal of fluoride because of low cost, environmental friendliness, and relative safeness. In the present study, a highly selective fluoride tea waste based biosorbent, namely, aluminum (Al) oxide decorated tea waste (Tea-Al), was successfully prepared. The Tea-Al biosorbent was characterized by energy-dispersive spectrometry, Fourier transform infrared spectroscopy, powder X-ray diffraction and X-ray photoelectron spectroscopic analysis. The Tea-Al sample exhibited remarkably selective adsorption for fluoride (52.90%), but a weaker adsorption for other major constituents of brick tea infusion, such as catechins, polyphenols and caffeine, under the same conditions. Fluoride adsorption by Tea-Al for different times obeyed the surface reaction and adsorption isotherms fit the Freundlich model. In addition, the fluoride adsorption mechanism appeared to be an ion exchange between hydroxyl and fluoride ions. Results from this study demonstrated that Tea-Al is a promising biosorbent useful for the removal of fluoride in brick tea infusion. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Convective Enhancement of Icing Roughness Elements in Stagnation Region Flows

NASA Technical Reports Server (NTRS)

Hughes, Michael T.; McClain, Stephen T.; Vargas, Mario; Broeren, Andy

2015-01-01

To improve existing ice accretion simulation codes, more data regarding ice roughness and its effects on convective heat transfer are required. To build on existing research on this topic, this study used the Vertical Icing Studies Tunnel (VIST) at NASA Glenn Research to model realistic ice roughness in the stagnation region of a NACA 0012 airfoil. Using the VIST, a test plate representing the leading 2% chord of the airfoil was subjected to flows of 7.62 m/s (25 ft/s), 12.19 m/s (40 ft/s), and 16.76 m/s (55 ft/s). The test plate was fitted with 3 surfaces, each with a different representation of ice roughness: 1) a control surface with no ice roughness, 2) a surface with ice roughness with element height scaled by 10x and streamwise rough zone width from the stagnation point scaled by 10x, and 3) a surface with ice roughness with element height scaled by 10x and streamwise rough zone width from the stagnation point scaled by 25x. Temperature data from the tests were recorded using an infrared camera and thermocouples imbedded in the test plate. From the temperature data, a convective heat transfer coefficient map was created for each case. Additional testing was also performed to validate the VIST's flow quality. These tests included five-hole probe and hot-wire probe velocity traces to provide flow visualization and to study boundary layer formation on the various test surfaces. The knowledge gained during the experiments will help improve ice accretion codes by providing heat transfer coefficient validation data and by providing flow visualization data helping understand current and future experiments performed in the VIST.

The Effects of Grain Size and Temperature Distributions on the Formation of Interstellar Ice Mantles

NASA Astrophysics Data System (ADS)

Pauly, Tyler; Garrod, Robin T.

2016-02-01

Computational models of interstellar gas-grain chemistry have historically adopted a single dust-grain size of 0.1 micron, assumed to be representative of the size distribution present in the interstellar medium. Here, we investigate the effects of a broad grain-size distribution on the chemistry of dust-grain surfaces and the subsequent build-up of molecular ices on the grains, using a three-phase gas-grain chemical model of a quiescent dark cloud. We include an explicit treatment of the grain temperatures, governed both by the visual extinction of the cloud and the size of each individual grain-size population. We find that the temperature difference plays a significant role in determining the total bulk ice composition across the grain-size distribution, while the effects of geometrical differences between size populations appear marginal. We also consider collapse from a diffuse to a dark cloud, allowing dust temperatures to fall. Under the initial diffuse conditions, small grains are too warm to promote grain-mantle build-up, with most ices forming on the mid-sized grains. As collapse proceeds, the more abundant, smallest grains cool and become the dominant ice carriers; the large population of small grains means that this ice is distributed across many grains, with perhaps no more than 40 monolayers of ice each (versus several hundred assuming a single grain size). This effect may be important for the subsequent processing and desorption of the ice during the hot-core phase of star formation, exposing a significant proportion of the ice to the gas phase, increasing the importance of ice-surface chemistry and surface-gas interactions.

Injury Patterns and Outcomes of Ice-Fishing in the United States

PubMed Central

Thiels, Cornelius A.; Hernandez, Matthew C.; Zielinski, Martin D.; Aho, Johnathon M.

2016-01-01

Introduction Fishing is a common pastime. In the developed world, it is commonly performed as a recreational activity. We aim to determine injury patterns and outcomes among patients injured while ice fishing. Methods Data on initial emergency department visits from the National Electronic Injury Surveillance System-All Injury Program (NEISS-AIP) from 2009-2014 were analyzed. All patients with fishing related injuries were included. Primary endpoint was rate of admission or transfer. Secondary endpoints were defined a priori anatomical injury categories and patients were assigned into groups. Descriptive and power analysis was performed between patients with ice-fishing and traditional fishing related injuries. Results We identified 8220 patients who sustained fishing related injuries, of which n=85 (1%) involved ice fishing. Ice fishing injuries occurred primarily in males (88%) with a mean age of 39.4 years ± 17.5 (std dev). The most common injuries related to ice fishing were: orthopedic/musculoskeletal (46%), minor trauma (37%), and major trauma (6%). Hot thermal injuries (burns) were the fourth most common type of ice-fishing injury (5%) but rarely occurred in warmer fishing months (<1%, p=0.004). Cold thermal injuries (1%) and hypothermia (0%) were rare among ice-fishing injuries and immersion/drowning occurred in 5% of cases. The rate of admission/transfer was significantly greater in ice-fishing (11%) than the traditional fishing patients 3%, p<0.001), power was 89.7%. Conclusion Ice fishing is associated with more severe injury patterns and more thermal injuries and immersion injuries than traditional fishing. Providers and participants should be aware of the potential risks and benefits and counseled appropriately. PMID:27117462

Injury patterns and outcomes of ice-fishing in the United States.

PubMed

Thiels, Cornelius A; Hernandez, Matthew C; Zielinski, Martin D; Aho, Johnathon M

2016-07-01

Fishing is a common pastime. In the developed world, it is commonly performed as a recreational activity. We aim to determine injury patterns and outcomes among patients injured while ice fishing. Data on initial emergency department visits from the National Electronic Injury Surveillance System-All Injury Program (NEISS-AIP) from 2009-2014 were analyzed. All patients with fishing related injuries were included. Primary endpoint was rate of admission or transfer. Secondary endpoints were defined a priori anatomical injury categories and patients were assigned into groups. Descriptive and power analysis was performed between patients with ice-fishing and traditional fishing related injuries. We identified 8220 patients who sustained fishing related injuries, of which n=85 (1%) involved ice fishing. Ice fishing injuries occurred primarily in males (88%) with a mean age of 39.4years ±17.5 (std dev). The most common injuries related to ice fishing were: orthopedic/musculoskeletal (46%), minor trauma (37%), and major trauma (6%). Hot thermal injuries (burns) were the fourth most common type of ice-fishing injury (5%) but rarely occurred in warmer fishing months (<1%, P=.004). Cold thermal injuries (1%) and hypothermia (0%) were rare among ice-fishing injuries and immersion/drowning occurred in 5% of cases. The rate of admission/transfer was significantly greater in ice-fishing (11%) than the traditional fishing patients 3%, (P<.001), power was 90%. Ice fishing is associated with more severe injury patterns and more thermal injuries and immersion injuries than traditional fishing. Providers and participants should be aware of the potential risks and benefits and counseled appropriately. Copyright © 2016 Elsevier Inc. All rights reserved.

Impact of Triethanolamine as an Additive for Rechargeable Alkaline Zn/MnO 2 Batteries under Limited Depth of Discharge Conditions

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

Kelly, Maria; Duay, Jonathon; Lambert, Timothy N.

Rechargeable alkaline Zn/MnO 2 batteries are being developed for use as cost-effective grid-scale energy storage devices. Previous studies have shown that limiting the depth of discharge (DOD) of the MnO 2 cathode extends cell lifetime while still providing a cost-effective battery system. Herein, a comprehensive study of triethanolamine (TEA) as an additive in Zn/MnO 2 limited DOD batteries is provided by examining the effect of TEA in full cells as well as independently on the cathode, anode, separator, and electrolyte. Improvement in cycle-ability of the cathode (on average, 80% of cycled capacity remains after 191 cycles without TEA, 568 cyclesmore » with TEA) and a decrease in ionic zinc mobility across Celgard 3501 (7.91 × 10 -5 cm 2/min without TEA, 3.56 × 10 -5 cm 2/min with TEA) and Cellophane 350P00 (3.26 × 10 -5 cm 2/min without TEA, 4.74 × 10 -6 cm 2/min with TEA) separators upon the addition of TEA are demonstrated. However, TEA increased both the reduction potential of Zn (-0.68 V vs. Hg/HgO without TEA, -0.76 V with TEA) and the solubility of Zn 2+ (0.813 M without TEA, 1.023 M with TEA). Overall, the addition of TEA extended the lifetime of limited DOD cells on average by 297%.« less

Impact of Triethanolamine as an Additive for Rechargeable Alkaline Zn/MnO 2 Batteries under Limited Depth of Discharge Conditions

DOE PAGES

Kelly, Maria; Duay, Jonathon; Lambert, Timothy N.; ...

2017-12-01

Rechargeable alkaline Zn/MnO 2 batteries are being developed for use as cost-effective grid-scale energy storage devices. Previous studies have shown that limiting the depth of discharge (DOD) of the MnO 2 cathode extends cell lifetime while still providing a cost-effective battery system. Herein, a comprehensive study of triethanolamine (TEA) as an additive in Zn/MnO 2 limited DOD batteries is provided by examining the effect of TEA in full cells as well as independently on the cathode, anode, separator, and electrolyte. Improvement in cycle-ability of the cathode (on average, 80% of cycled capacity remains after 191 cycles without TEA, 568 cyclesmore » with TEA) and a decrease in ionic zinc mobility across Celgard 3501 (7.91 × 10 -5 cm 2/min without TEA, 3.56 × 10 -5 cm 2/min with TEA) and Cellophane 350P00 (3.26 × 10 -5 cm 2/min without TEA, 4.74 × 10 -6 cm 2/min with TEA) separators upon the addition of TEA are demonstrated. However, TEA increased both the reduction potential of Zn (-0.68 V vs. Hg/HgO without TEA, -0.76 V with TEA) and the solubility of Zn 2+ (0.813 M without TEA, 1.023 M with TEA). Overall, the addition of TEA extended the lifetime of limited DOD cells on average by 297%.« less

KSC-02pd2055

NASA Image and Video Library

2002-11-11

KENNEDY SPACE CENTER, FLA. - The Cosmic Hot Interstellar Plasma Spectrometer, or CHIPSat, undergoes final processing before launch. CHIPSat, a suitcase-size 131-pound satellite, will provide invaluable information into the origin, physical processes and properties of the hot gas contained in the interstellar medium. This can provide important clues about the formation and evolution of galaxies since the interstellar medium literally contains the seeds of future stars. CHIPSat is scheduled for launch, with the Ice, Cloud, and Land Elevation Satellite (ICESat), on a Delta II expendable launch vehicle from Vandenberg Air Force Base, Calif., on Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

KSC-02pd2053

NASA Image and Video Library

2002-11-11

KENNEDY SPACE CENTER, FLA. - The Cosmic Hot Interstellar Plasma Spectrometer, or CHIPSat, undergoes final processing before launch. CHIPSat, a suitcase-size 131-pound satellite, will provide invaluable information into the origin, physical processes and properties of the hot gas contained in the interstellar medium. This can provide important clues about the formation and evolution of galaxies since the interstellar medium literally contains the seeds of future stars. CHIPSat is scheduled for launch, with the Ice, Cloud, and Land Elevation Satellite (ICESat), on a Delta II expendable launch vehicle from Vandenberg Air Force Base, Calif., on Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

KSC-02pd2056

NASA Image and Video Library

2002-11-11

KENNEDY SPACE CENTER, FLA. - The Cosmic Hot Interstellar Plasma Spectrometer, or CHIPSat, undergoes final processing before launch. CHIPSat, a suitcase-size 131-pound satellite, will provide invaluable information into the origin, physical processes and properties of the hot gas contained in the interstellar medium. This can provide important clues about the formation and evolution of galaxies since the interstellar medium literally contains the seeds of future stars. CHIPSat is scheduled for launch, with the Ice, Cloud, and Land Elevation Satellite (ICESat), on a Delta II expendable launch vehicle from Vandenberg Air Force Base, Calif., on Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

KSC-02pd2054

NASA Image and Video Library

2002-11-11

KENNEDY SPACE CENTER, FLA. - The Cosmic Hot Interstellar Plasma Spectrometer, or CHIPSat, undergoes final processing before launch. CHIPSat, a suitcase-size 131-pound satellite, will provide invaluable information into the origin, physical processes and properties of the hot gas contained in the interstellar medium. This can provide important clues about the formation and evolution of galaxies since the interstellar medium literally contains the seeds of future stars. CHIPSat is scheduled for launch, with the Ice, Cloud, and Land Elevation Satellite (ICESat), on a Delta II expendable launch vehicle from Vandenberg Air Force Base, Calif., on Jan. 11, 2003, between 4:45 p.m. - 5:30 p.m. PST.

Experimental Study and a Mathematical Model of the Processes in Frozen Soil Under a Reservoir with a Hot Heat-Transfer Agent

NASA Astrophysics Data System (ADS)

Kislitsyn, A. A.; Shastunova, U. Yu.; Yanbikova, Yu. F.

2018-05-01

On an experimental setup, the authors have measured temperature fields in frozen soil during the filling of a reservoir with hot heat-transfer agent (oil), and also the change in the shape and position of the front of ice melting (isotherms T = 0°C) with time. The approximate solution of a two-dimensional Stefan problem on thawing of frozen soil has been given; it has been shown that satisfactory agreement with experimental results can only be obtained with account taken of the convective transfer of heat due to the water motion in the region of thawed soil.

Experimental Study and a Mathematical Model of the Processes in Frozen Soil Under a Reservoir with a Hot Heat-Transfer Agent

NASA Astrophysics Data System (ADS)

Kislitsyn, A. A.; Shastunova, U. Yu.; Yanbikova, Yu. F.

2018-03-01

On an experimental setup, the authors have measured temperature fields in frozen soil during the filling of a reservoir with hot heat-transfer agent (oil), and also the change in the shape and position of the front of ice melting (isotherms T = 0°C) with time. The approximate solution of a two-dimensional Stefan problem on thawing of frozen soil has been given; it has been shown that satisfactory agreement with experimental results can only be obtained with account taken of the convective transfer of heat due to the water motion in the region of thawed soil.

Pyrrolizidine and tropane alkaloids in teas and the herbal teas peppermint, rooibos and chamomile in the Israeli market.

PubMed

Shimshoni, Jakob Avi; Duebecke, Arne; Mulder, Patrick P J; Cuneah, Olga; Barel, Shimon

2015-01-01

Dehydro pyrrolizidine alkaloids (dehydro PAs) are carcinogenic phytotoxins prevalent in the Boraginaceae, Asteraceae and Fabaceae families. Dehydro PAs enter the food and feed chain by co-harvesting of crops intended for human and animal consumption as well as by carry-over into animal-based products such as milk, eggs and honey. Recently the occurrence of dehydro PAs in teas and herbal teas has gained increasing attention from the EU, due to the high levels of dehydro PAs found in commercially available teas and herbal teas in Germany and Switzerland. Furthermore, several tropane alkaloids (TAs, e.g. scopolamine and hyoscyamine) intoxications due to the consumption of contaminated herbal teas were reported in the literature. The aim of the present study was to determine the dehydro PAs and TAs levels in 70 pre-packed teabags of herbal and non-herbal tea types sold in supermarkets in Israel. Chamomile, peppermint and rooibos teas contained high dehydro PAs levels in almost all samples analysed. Lower amounts were detected in black and green teas, while no dehydro PAs were found in fennel and melissa herbal teas. Total dehydro PAs concentrations in chamomile, peppermint and rooibos teas ranged from 20 to 1729 μg/kg. Except for black tea containing only mono-ester retrorsine-type dehydro PAs, all other teas and herbal teas showed mixed patterns of dehydro PA ester types, indicating a contamination by various weed species during harvesting and/or production. The TA levels per teabag were below the recommended acute reference dose; however, the positive findings of TAs in all peppermint tea samples warrant a more extensive survey. The partially high levels of dehydro PAs found in teas and herbal teas present an urgent warning letter to the regulatory authorities to perform routine quality control analysis and implement maximum residual levels for dehydro PAs.

Metabonomics approach to determine metabolic differences between green tea and black tea consumption.

PubMed

Van Dorsten, Ferdi A; Daykin, Clare A; Mulder, Theo P J; Van Duynhoven, John P M

2006-09-06

The purpose of this study was to compare the effects of black and green tea consumption on human metabolism. Seventeen healthy male volunteers consumed black tea, green tea, or caffeine in a randomized crossover study. Twenty-four-hour urine and blood plasma samples were analyzed by NMR-based metabonomics, that is, high-resolution 1H NMR metabolic profiling combined with multivariate statistics. Green and black tea consumption resulted in similar increases in urinary excretion of hippuric acid and 1,3-dihydroxyphenyl-2-O-sulfate, both of which are end products of tea flavonoid degradation by colonic bacteria. Several unidentified aromatic metabolites were detected in urine specifically after green tea intake. Interestingly, green and black tea intake also had a different impact on endogenous metabolites in urine and plasma. Green tea intake caused a stronger increase in urinary excretion of several citric acid cycle intermediates, which suggests an effect of green tea flavanols on human oxidative energy metabolism and/or biosynthetic pathways.

Simplified recovery of enzymes and nutrients in sweet potato wastewater and preparing health black tea and theaflavins with scrap tea.

PubMed

Li, Qing-Rong; Luo, Jia-Ling; Zhou, Zhong-Hua; Wang, Guang-Ying; Chen, Rui; Cheng, Shi; Wu, Min; Li, Hui; Ni, He; Li, Hai-Hang

2018-04-15

The industry discards generous organic wastewater in sweet potato starch factory and scrap tea in tea production. A simplified procedure to recover all biochemicals from the wastewater of sweet potato starch factory and use them to make health black tea and theaflavins from scrap green tea was developed. The sweet potato wastewater was sequentially treated by isoelectric precipitation, ultrafiltration and nanofiltration to recover polyphenol oxidase (PPO), β-amylase, and small molecular fractions, respectively. The PPO fraction can effectively transform green tea extracts into black tea with high content of theaflavins through the optimized fed-batch feeding fermentation. The PPO transformed black tea with sporamins can be used to make health black tea, or make theaflavins by fractionation with ethyl acetate. This work provides a resource- and environment-friendly approach for economically utilizing the sweet potato wastewater and the scrap tea, and making biochemical, nutrient and health products. Copyright © 2017 Elsevier Ltd. All rights reserved.

Green tea and black tea consumption and prostate cancer risk: an exploratory meta-analysis of observational studies.

PubMed

Zheng, Jusheng; Yang, Bin; Huang, Tao; Yu, Yinghua; Yang, Jing; Li, Duo

2011-01-01

Observational studies on tea consumption and prostate cancer (PCa) risk are still inconsistent. The authors conducted a meta-analysis to investigate the association between green tea and black tea consumption with PCa risk. Thirteen studies providing data on green tea or black tea consumption were identified by searching PubMed and ISI Web of Science databases and secondary referencing qualified for inclusion. A random-effects model was used to calculate the summary odds ratios (OR) and their corresponding 95% confidence intervals (CIs). For green tea, the summary OR of PCa indicated a borderline significant association in Asian populations for highest green tea consumption vs. non/lowest (OR = 0.62; 95% CI: 0.38-1.01); and the pooled estimate reached statistically significant level for case-control studies (OR = 0.43; 95% CI: 0.25-0.73), but not for prospective cohort studies (OR = 1.00; 95% CI: 0.66-1.53). For black tea, no statistically significant association was observed for the highest vs. non/lowest black tea consumption (OR = 0.99; 95% CI: 0.82-1.20). In conclusion, this meta-analysis supported that green tea but not black tea may have a protective effect on PCa, especially in Asian populations. Further research regarding green tea consumption across different regions apart from Asia is needed.

Identification of the varietal origin of loose leaf tea based on analysis of a single leaf by SNP nanofluidic array

USDA-ARS?s Scientific Manuscript database

Tea [Camellia sinensis (L.) O Kuntze] is an economically important crop cultivated in more than 50 countries. Production and marketing of premium specialty tea products provides opportunities for tea growers, the tea industry and consumers. Rapid market segmentation in the tea industry has resulted ...

Antimutagenicity and catechin content of soluble instant teas.

PubMed

Constable, A; Varga, N; Richoz, J; Stadler, R H

1996-03-01

The antimutagenic properties of soluble instant teas were examined using the bacterial Ames assay. Inhibition of the numbers of revertants induced from a number of known mutagens indicates that aqueous extracts of instant teas have antimutagenic activity and antioxidative properties, and can inhibit nitrosation reactions. Despite a significant reduction in the amounts of major green tea catechins, quantified using reversed-phase HPLC with electro-chemical detection, no differences in antimutagenicity were observed between the instant teas, a black fermented tea and a green tea. Oxidation of polyphenolic compounds which occurs during the production of instant tea does not therefore decrease the antioxidant, free radical scavenging and antimutagenic properties. This suggests that catechins are not the only compounds responsible for the protective effects of teas.

[Short-term screening of anticarcinogenic ingredients of tea by cell biology assays].

PubMed

Liu, L; Han, C; Chen, J

1998-01-01

By using a panel of short term cell biology assays, several ingredients of tea (tea pigments, caffeine, tea polysaccharide, tea polyphenols tablet and mixed tea) were screened in order to investigate their anticarcinogenic effects. The cytokinesis block micronuclei test in V79 cells induced by mitomycin, the test of metabolic cooperation between V79 and M cells and the test of growth ability of Hela cells in soft agar were used in the screening. The results showed that the six kinds of tea ingredients tested were effective in the test involved in different stages of carcinogenesis, i.e. initiation, promotion and progression. The effects of mixed tea and tea pigments were the strongest among the ingredients tested.

Chemical compositions and antimicrobial activities of Athrixia phylicoides DC. (bush tea), Monsonia burkeana (special tea) and synergistic effects of both combined herbal teas.

PubMed

Tshivhandekano, Itani; Ntushelo, Khayalethu; Ngezimana, Wonder; Tshikalange, Thilivhali Emmanuel; Mudau, Fhatuwani Nixwell

2014-09-01

To determine the chemical compositions and evaluate the antimicrobial activity of bush tea (Athrixia phylicoides DC.), special tea (Monsonia burkeana) and synergy (combination of bush tea and special tea). Total polyphenols were determined using the methods reported by Singleton and Rossi (1965) and modified by Waterman and Mole (1994). Tannins were determined using vanillin HCL methods described by Prince et al. (1978). Total antioxidants were determined using the methods described by Awika et al. (2004). The micro dilution technique using 96-well micro-plates, as described by Eloff (1998) was used to obtain the minimum inhibition concentration (MIC) and minimum microbicidal concentration (MMC) values of the ethanol extracts against the microorganisms under study. The microbes strain used was Gram negative bacteria such as Escherichia coli, Klebsiella oxytoca, Proteus vulgaris, Serratia marcescens, Salmonella typhi, Klebsiella pneumonia; Gram positive bacteria such as Bacillus cereus, Staphylococcus aureus and a fungus Candida albicans. The results demonstrated that special tea contains significantly higher content of total polyphenols (8.34 mg/100 g) and total antioxidant (0.83 mg/100 g) as compared to bush tea [total polyphenols (6.41 mg/100g) and total antioxidant (0.63 mg/100g)] and combination of bush tea and special tea [total polyphenols (6.42 mg/100 g) and total antioxidant (0.64 mg/100 g)]. There was no significant difference in tannins between bush tea, special tea and synergy. The results of antimicrobial activity (MIC and MMC) demonstrated that the ethanol extracts of bush tea, special tea and synergy possessed antimicrobial activity against all microorganisms at different zones. The MIC of bush tea ranged from 1.56 to 12.50 mg/mL while the MMC ranged from 0.78 to 12.50 mg/mL. Special tea's MIC ranged from 0.39 to 12.50 mg/mL while the MMC ranged from 0.01 to 12.50 mg/mL. The MIC of synergy ranged from 3.13 to 12.50 mg/mL while the MMC ranged from 3.13 to 12.50 mg/mL without positive synergistic effect recorded. Both bush and special tea contain total polyphenols, total antioxidants and tannins with special tea containing a significantly higher total polyphenols and total antioxidant as compared to bush tea and synergy. Bush tea, special tea and synergy possess antimicrobial activity at various degrees. Copyright © 2014 Hainan Medical College. Published by Elsevier B.V. All rights reserved.

Sensory quality evaluation for appearance of needle-shaped green tea based on computer vision and nonlinear tools*

PubMed Central

Dong, Chun-wang; Zhu, Hong-kai; Zhao, Jie-wen; Jiang, Yong-wen; Yuan, Hai-bo; Chen, Quan-sheng

2017-01-01

Tea is one of the three greatest beverages in the world. In China, green tea has the largest consumption, and needle-shaped green tea, such as Maofeng tea and Sparrow Tongue tea, accounts for more than 40% of green tea (Zhu et al., 2017). The appearance of green tea is one of the important indexes during the evaluation of green tea quality. Especially in market transactions, the price of tea is usually determined by its appearance (Zhou et al., 2012). Human sensory evaluation is usually conducted by experts, and is also easily affected by various factors such as light, experience, psychological and visual factors. In the meantime, people may distinguish the slight differences between similar colors or textures, but the specific levels of the tea are hard to determine (Chen et al., 2008). As human description of color and texture is qualitative, it is hard to evaluate the sensory quality accurately, in a standard manner, and objectively. Color is an important visual property of a computer image (Xie et al., 2014; Khulal et al., 2016); texture is a visual performance of image grayscale and color changing with spatial positions, which can be used to describe the roughness and directivity of the surface of an object (Sanaeifar et al., 2016). There are already researchers who have used computer visual image technologies to identify the varieties, levels, and origins of tea (Chen et al., 2008; Xie et al., 2014; Zhu et al., 2017). Most of their research targets are crush, tear, and curl (CTC) red (green) broken tea, curly green tea (Bilochun tea), and flat-typed green tea (West Lake Dragon-well green tea) as the information sources. However, the target of the above research is to establish a qualitative evaluation method on tea quality (Fu et al., 2013). There is little literature on the sensory evaluation of the appearance quality of needle-shaped green tea, especially research on a quantitative evaluation model (Zhou et al., 2012; Zhu et al., 2017). PMID:28585431

Sensory quality evaluation for appearance of needle-shaped green tea based on computer vision and nonlinear tools.

PubMed

Dong, Chun-Wang; Zhu, Hong-Kai; Zhao, Jie-Wen; Jiang, Yong-Wen; Yuan, Hai-Bo; Chen, Quan-Sheng

2017-06-01

Tea is one of the three greatest beverages in the world. In China, green tea has the largest consumption, and needle-shaped green tea, such as Maofeng tea and Sparrow Tongue tea, accounts for more than 40% of green tea (Zhu et al., 2017). The appearance of green tea is one of the important indexes during the evaluation of green tea quality. Especially in market transactions, the price of tea is usually determined by its appearance (Zhou et al., 2012). Human sensory evaluation is usually conducted by experts, and is also easily affected by various factors such as light, experience, psychological and visual factors. In the meantime, people may distinguish the slight differences between similar colors or textures, but the specific levels of the tea are hard to determine (Chen et al., 2008). As human description of color and texture is qualitative, it is hard to evaluate the sensory quality accurately, in a standard manner, and objectively. Color is an important visual property of a computer image (Xie et al., 2014; Khulal et al., 2016); texture is a visual performance of image grayscale and color changing with spatial positions, which can be used to describe the roughness and directivity of the surface of an object (Sanaeifar et al., 2016). There are already researchers who have used computer visual image technologies to identify the varieties, levels, and origins of tea (Chen et al., 2008; Xie et al., 2014; Zhu et al., 2017). Most of their research targets are crush, tear, and curl (CTC) red (green) broken tea, curly green tea (Bilochun tea), and flat-typed green tea (West Lake Dragon-well green tea) as the information sources. However, the target of the above research is to establish a qualitative evaluation method on tea quality (Fu et al., 2013). There is little literature on the sensory evaluation of the appearance quality of needle-shaped green tea, especially research on a quantitative evaluation model (Zhou et al., 2012; Zhu et al., 2017).

A sublimation heat engine

PubMed Central

Wells, Gary G.; Ledesma-Aguilar, Rodrigo; McHale, Glen; Sefiane, Khellil

2015-01-01

Heat engines are based on the physical realization of a thermodynamic cycle, most famously the liquid–vapour Rankine cycle used for steam engines. Here we present a sublimation heat engine, which can convert temperature differences into mechanical work via the Leidenfrost effect. Through controlled experiments, quantified by a hydrodynamic model, we show that levitating dry-ice blocks rotate on hot turbine-like surfaces at a rate controlled by the turbine geometry, temperature difference and solid material properties. The rotational motion of the dry-ice loads is converted into electric power by coupling to a magnetic coil system. We extend our concept to liquid loads, generalizing the realization of the new engine to both sublimation and the instantaneous vapourization of liquids. Our results support the feasibility of low-friction in situ energy harvesting from both liquids and ices. Our concept is potentially relevant in challenging situations such as deep drilling, outer space exploration or micro-mechanical manipulation. PMID:25731669

A sublimation heat engine.

PubMed

Wells, Gary G; Ledesma-Aguilar, Rodrigo; McHale, Glen; Sefiane, Khellil

2015-03-03

Heat engines are based on the physical realization of a thermodynamic cycle, most famously the liquid-vapour Rankine cycle used for steam engines. Here we present a sublimation heat engine, which can convert temperature differences into mechanical work via the Leidenfrost effect. Through controlled experiments, quantified by a hydrodynamic model, we show that levitating dry-ice blocks rotate on hot turbine-like surfaces at a rate controlled by the turbine geometry, temperature difference and solid material properties. The rotational motion of the dry-ice loads is converted into electric power by coupling to a magnetic coil system. We extend our concept to liquid loads, generalizing the realization of the new engine to both sublimation and the instantaneous vapourization of liquids. Our results support the feasibility of low-friction in situ energy harvesting from both liquids and ices. Our concept is potentially relevant in challenging situations such as deep drilling, outer space exploration or micro-mechanical manipulation.

Effect of various teas on color stability of resin composites.

PubMed

Dinç Ata, Gül; Gokay, Osman; Müjdeci, Arzu; Kivrak, Tugba Congara; Mokhtari Tavana, Armin

2017-12-01

To investigate the effect of various teas on color stability of resin composites. Two methacrylate-based (Arabesk Top, Grandio) and a silorane-based (Filtek Silorane) resin composites were used. 110 cylindrical samples of each resin composite were prepared (2 mm thickness and 8 mm diameter), polished and stored in distilled water (37°C for 24 hours). They were randomly divided into 11 groups (n= 10) and color measurements were taken. Then the samples were immersed in tap water (control), a black tea, a green tea or one of the eight herbal-fruit teas (37°C for 1 week) and subsequently subjected to the final color measurements. The color change of samples (ΔE*) was calculated, data were subjected to two-way ANOVA and Tukey's HSD tests. Teas, resin composites and their interactions were significant (P= 0.000). All the teas and control caused color changes in all three resin composites. Rosehip tea caused the most color changes, while tap water showed the least in all resin composites. Arabesk Top had the most staining potential in all the teas and control, whereas Filtek Silorane was the most stain resistant except Grandio immersed in sage tea. Color stability of all resin composites used were affected from both structure of resin materials and constituents of teas used. All resin composites were susceptible to staining by all teas especially rosehip tea. Arabesk Top composite showed the greatest color susceptibility in all teas and Filtek Silorane the least with one exception. Color of resin composites can be negatively affected from teas consumed. Clinicians should advise patients that drinking different kind of teas could intensify surface staining of resin based restorations.

Green tea: a promising natural product in oral health.

PubMed

Narotzki, Baruch; Reznick, Abraham Z; Aizenbud, Dror; Levy, Yishai

2012-05-01

Green tea is a leading beverage in the Far East for thousands of years; it is regarded for a long time as a health product. Green tea is important source of polyphenol antioxidants. Polyphenols including epigallocatechin 3 gallate (EGCG) constitute the most interesting components in green tea leaves. Green tea has the potential to protect against various malignant, cardiovascular and metabolic diseases. There is a growing body of evidence pointing a beneficial role of green tea and its polyphenols in oral health. Green tea protects against bacterial induced dental caries. Tea polyphenols possess antiviral properties, believed to help in protection from influenza virus. Additionally, green tea polyphenols can abolish halitosis through modification of odorant sulphur components. Oral cavity oxidative stress and inflammation, consequent to cigarette smoking and cigarettes' deleterious compounds nicotine and acrolein, may be reduced in the presence of green tea polyphenols. Generally, green tea defends healthy cells from malignant transformation and locally has the ability to induce apoptosis in oral cancer cells. All together, there is an increasing interest in the health benefits of green tea in the field of oral health. Nonetheless, there is still a need for more clinical and biological studies to support guidelines for green tea intake as part of prevention and treatment of specific oral pathologies. Copyright © 2011 Elsevier Ltd. All rights reserved.

Profiling elements in Puerh tea from Yunnan province, China.

PubMed

Zhang, Jianyang; Ma, Guicen; Chen, Liyan; Liu, Ting; Liu, Xin; Lu, Chengyin

2017-09-01

Puerh tea, as the most representative Chinese dark tea, has attracted global interest in recent years. Profiling the levels of metal elements in Puerh tea is very important since its presence is related to human health. In this study, 41 elements in 98 Puerh tea samples from Yunnan province, China including Puerh raw tea and Puerh ripe tea were evaluated by microwave digestion combined with inductively coupled plasma mass spectrometry . The content of toxic elements, essential elements and rare earth elements of Puerh tea from different regions was discussed in detail. The concentrations of Ba, Cr, As, Pb, Bi, Fe, Zn, V, Mn, Be, Ag and Tl showed significant differences (p < 0.05) by ANOVA analysis. Principal component analysis and linear discriminant analysis were used to describe the relationship of Puerh tea from different regions. This study provided a comprehensive database for Puerh tea quality control and intake risk assessment.

Effect of different types of tea on Streptococcus mutans: an in vitro study.

PubMed

Subramaniam, Priya; Eswara, Uma; Maheshwar Reddy, K R

2012-01-01

If tea can be shown to have an inhibitory effect on the growth of Streptococcus mutans there can be a basis for using it as an agent for reducing caries. The aim of the study was to determine the effect of aqueous and organic extracts of three types of tea (green, oolong, and black tea) on the growth of S. mutans. In vitro study. Qualitative and quantitative phytochemical analysis of the three types of tea was done. Organic extracts of methanol and ethanol and aqueous extracts (50% and 100%) of tea were prepared. Fifty microliters of these extracts were inoculated into wells prepared on Mueller-Hinton agar plates that had been previously smeared with S. mutans. The agar plates were incubated at 37΀C for 24 hours. A similar procedure was followed using 0.2% chlorhexidine, which served as the positive control. Analysis of variance (ANOVA), post hoc Tukey test, Student's 't ' test (two-tailed, dependent), and Student's 't' test (two-tailed, independent) were used for analysis of the data. All the phytochemicals were found to be higher in oolong tea. Both aqueous and organic extracts of oolong tea showed greatest zones of inhibition, followed by green tea and black tea. Aqueous extracts of oolong and green tea showed greater zone of inhibition than chlorhexidine. All the three types of tea inhibited growth of S. mutans. The greatest inhibition was observed with aqueous extract of oolong tea. Oolong tea extracts (aqueous and organic) showed a greater inhibitory effect on the growth of S. mutans than the other tea extracts .

Evaluation of breast cancer risk associated with tea consumption by menopausal and estrogen receptor status among Chinese women in Hong Kong.

PubMed

Li, Mengjie; Tse, Lap Ah; Chan, Wing-Cheong; Kwok, Chi-hei; Leung, Siu-lan; Wu, Cherry; Yu, Wai-cho; Yu, Ignatius Tak-sun; Yu, Chloe Hui-Tung; Wang, Feng; Sung, Hyuna; Yang, Xiaohong R

2016-02-01

Experimental studies implicate tea and tea polyphenols may be preventive against breast cancer, but evidence from epidemiological studies has been inconsistent. We conducted a hospital-based case-control study to evaluate the role of tea especially green tea in breast cancer etiology. We consecutively recruited 756 incident breast cancer cases and 789 hospital controls who had completed information on tea consumption. We calculated odds ratios (ORs) for tea consumption using unconditional multivariable logistic regression. We further conducted stratified analyses to assess whether the effect of tea consumption varied by menopausal status and estrogen receptor (ER). Overall, 439 (58.1%) breast cancer cases and 434 (55.0%) controls reported habits of regular tea drinking, showing an adjusted OR of 1.01 (95%CI: 0.78-1.31) and 1.20 (95%CI: 0.80-1.78) for any tea and green tea drinking, respectively. Regular tea drinking was significantly associated with a lower risk for breast cancer in pre-menopausal women (OR=0.62, 95%CI: 0.40-0.97) but an increased risk in post-menopausal women (OR=1.40, 95%CI: 1.00-1.96). The positive association among postmenopausal women was strongest among ER-negative green tea drinkers (OR=2.99, 95% CI: 1.26-7.11). Tea or green tea drinking was not associated with overall breast cancer risk, which may be masked by the differential effect in pre- and post-menopausal women. Copyright © 2015 Elsevier Ltd. All rights reserved.

Inhibition of urinary bladder tumors induced by N-butyl-N-(4-hydroxybutyl)-nitrosamine in rats by green tea.

PubMed

Sato, D

1999-02-01

Recently, the anticarcinogenic effects of green tea have been studied in sites other than the urinary tract. The present study examined the inhibition by green tea of vesical tumors induced in rats by N-butyl-N-(4-hydroxybutyl) nitrosamine (BBN). In the first series of experiments, 0.05% BBN was added to the drinking water of rats and remained present for 5 weeks. In one experiment, six groups of animals received either tap water, green tea, matcha, hojicha, oolong tea or black tea from week 6. In a second experiment, three groups of rats received either tap water, green tea extract or powdered green tea mixed into a pellet diet from week 6. In a third experiment, five groups of rats were fed a pellet diet with addition of either 0, 0.15, 1.5 or 3.0% powdered green tea from week 6. All rats were killed and examined at 40 weeks. Green tea, particularly green tea leaves, dose-dependently inhibited the growth of BBN-induced urinary bladder tumors when given after the carcinogen. Green tea may inhibit bladder tumor growth.

Metaphysics of the tea ceremony: a randomized trial investigating the roles of intention and belief on mood while drinking tea.

PubMed

Shiah, Yung-Jong; Radin, Dean

2013-01-01

This study explored whether drinking tea "treated" with good intentions would enhance mood more than drinking ordinary tea, under double-blind, randomized conditions. Each evening, for seven days in a row, volunteers recorded their mood using the Profile of Mood States (POMS) questionnaire. On days three, four, and five of the test, each participant drank 600 mL of oolong tea in the morning and again in the afternoon. One randomly assigned group blindly received tea that had been intentionally treated by three Buddhist monks; the other group blindly received untreated tea from the same source. On the last day of the test, each person indicated what type of tea he/she believed he/she had been drinking. Stratified, random sampling was used to assign 189 adults into two groups matched by age, gender, the psychological trait of neuroticism, and the amount of tea consumed on average per day. All participants were Taiwanese and lived in Kaohsiung, Taiwan, and the test was conducted over the course of one week to reduce mood fluctuations due to changes in local weather and other common influences. Those who drank treated tea showed a greater increase in mood than those who drank untreated tea (Cohen's d = 0.65, P = .02, two-tailed). Change in mood in those who believed that they were drinking treated tea was much better than those who did not believe (Cohen's d = 1.45, P = .00002, two-tailed). Tea treated with good intentions improved mood more than ordinary tea derived from the same source. Belief that one was drinking treated tea produced a large improvement in mood, but only if one was actually drinking the treated tea, indicating that belief and intentional enhancement interact. This also suggests that the esthetic and intentional qualities associated with the traditional tea ceremony may have subtle influences that extend beyond the ritual itself. © 2013 Elsevier Inc. All rights reserved.

Total polyphenols, catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars.

PubMed

Kerio, L C; Wachira, F N; Wanyoko, J K; Rotich, M K

2013-02-15

Black (aerated) and green (unaerated) tea products, processed from 10 green and 18 purple leaf coloured cultivars of Kenyan origin, and two tea products, from the Japanese cultivars, Yabukita and Yutakamidori, were assayed for total polyphenols (TP) content, individual catechin profiles and in vitro antioxidant capacity (AA). In addition, the phenolic content of the tea products was determined using the Folin-Ciocalteu phenol reagent. Catechin fractions were identified using reverse phase high performance liquid chromatography (HPLC) with a binary gradient elution system. The AA% of the tea products was determined using a 2,2'-diphenyl picrylhydrazyl (DPPH) radical assay method. The results showed that TPs, catechin profiles and antioxidant activities were significantly (p≤0.05) higher in unaerated than in aerated teas. Tea products from the purple leaf coloured tea cultivars had levels of TPs, total catechin (TC) and antioxidant activities similar to those from the green leaf coloured cultivars, except for teas from the Japanese cultivars that were very low in the assayed parameters. Caffeine content was significantly (p≤0.05) lower in products from the purple leaf coloured cultivars than in those from the green leaf coloured tea cultivars. Antioxidant activity (%) was higher in tea products from the Kenyan germplasm than in those from the Japanese cultivars. Antioxidant potency of tea products was significantly (r=0.789(∗∗), p≤0.01) influenced by the total anthocyanin content of the purple leaf coloured cultivars. Cyanidin-3-O-glucoside was the anthocyanin most highly correlated with AA% (r=0.843(∗∗), p≤0.01 in unaerated tea). Total catechins in the unaerated products from the green leaf coloured tea cultivars were also significantly correlated with antioxidant capacity (r=0.818(∗∗), p≤0.01). Results from this study suggest that the antioxidant potency of teas is dependent on the predominant flavonoid compound, the type of tea cultivar and the processing method. Copyright © 2012 Elsevier Ltd. All rights reserved.

Tea and Health: Studies in Humans

PubMed Central

Khan, Naghma; Mukhtar, Hasan

2014-01-01

Tea, next to water is the cheapest beverage humans consume. Drinking the beverage tea has been considered a health-promoting habit since ancient times. The modern medicinal research is providing a scientific basis for this belief. The evidence supporting the health benefits of tea drinking grows stronger with each new study that is published in the scientific literature. Tea plant Camellia sinensis has been cultivated for thousands of years and its leaves have been used for medicinal purposes. Tea is used as a popular beverage worldwide and its ingredients are now finding medicinal benefits. Encouraging data showing cancer-preventive effects of green tea from cell-culture, animal and human studies have emerged. Evidence is accumulating that black tea may have similar beneficial effects. Tea consumption has also been shown to be useful for prevention of many debilitating human diseases that include maintenance of cardiovascular and metabolic health. Various studies suggest that polyphenolic compounds present in green and black tea are associated with beneficial effects in prevention of cardiovascular diseases, particularly of atherosclerosis and coronary heart disease. In addition, anti-aging, antidiabetic and many other health beneficial effects associated with tea consumption are described. Evidence is accumulating that catechins and theaflavins, which are the main polyphenolic compounds of green and black tea, respectively, are responsible for most of the physiological effects of tea. This article describes the evidences from clinical and epidemiological studies in the prevention of chronic diseases like cancer and cardiovascular diseases and general health promotion associated with tea consumption. PMID:23448443

Application of enzymes in the production of RTD black tea beverages: a review.

PubMed

Kumar, Chandini S; Subramanian, R; Rao, L Jaganmohan

2013-01-01

Ready-to-drink (RTD) tea is a popular beverage in many countries. Instability due to development of haze and formation of tea cream is the common problem faced in the production of RTD black tea beverages. Thus decreaming is an important step in the process to meet the cold stability requirements of the product. Enzymatic decreaming approaches overcome some of the disadvantages associated with other conventional decreaming methods such as cold water extraction, chill decreaming, chemical stabilization, and chemical solubilization. Enzyme treatments have been attempted at three stages of black tea processing, namely, enzymatic treatment to green tea and conversion to black tea, enzymatic treatment to black tea followed by extraction, and enzymatic clarification of extract. Tannase is the most commonly employed enzyme (tannin acyl hydrolase EC 3.1.1.20) aiming at improving cold water extractability/solubility and decreasing tea cream formation as well as improving the clarity. The major enzymatic methods proposed for processing black tea having a direct or indirect bearing on RTD tea production, have been discussed along with their relative advantages and limitations.

An EPR study on tea: Identification of paramagnetic species, effect of heat and sweeteners

NASA Astrophysics Data System (ADS)

Bıyık, Recep; Tapramaz, Recep

2009-10-01

Tea ( Camellia Sinensis) is the most widely consumed beverage in the world, and is known to be having therapeutic, antioxidant and nutritional effects. Electron paramagnetic resonance (EPR) spectral studies made on the tea cultivated along the shore of Black Sea, Turkey, show Mn 2+ and Fe 3+ centers in green tea leaves and in black tea extract. Dry black tea flakes and dry extract show additional sharp line attributed to semiquinone radical. The origins of the paramagnetic species in black tea are defined and discussed. Effect of humidity and heat are investigated. It is observed that dry extract of black tea melts at 100 °C and the semiquinone radical lives up to 140 °C while Mn 2+ sextet disappears just above 100 °C in tea extract. Natural and synthetics sweeteners have different effects on the paramagnetic centers. White sugar (sucrose) quenches the Mn 2+ and semiquinone lines in black tea EPR spectrum, and glucose, fructose, lactose and maltose quench Fe 3+ line while synthetic sweeteners acesulfam potassium, aspartame and sodium saccharine do not have any effect on paramagnetic species in tea.

An EPR study on tea: identification of paramagnetic species, effect of heat and sweeteners.

PubMed

Biyik, Recep; Tapramaz, Recep

2009-10-15

Tea (Camellia Sinensis) is the most widely consumed beverage in the world, and is known to be having therapeutic, antioxidant and nutritional effects. Electron paramagnetic resonance (EPR) spectral studies made on the tea cultivated along the shore of Black Sea, Turkey, show Mn(2+) and Fe(3+) centers in green tea leaves and in black tea extract. Dry black tea flakes and dry extract show additional sharp line attributed to semiquinone radical. The origins of the paramagnetic species in black tea are defined and discussed. Effect of humidity and heat are investigated. It is observed that dry extract of black tea melts at 100 degrees C and the semiquinone radical lives up to 140 degrees C while Mn(2+) sextet disappears just above 100 degrees C in tea extract. Natural and synthetics sweeteners have different effects on the paramagnetic centers. White sugar (sucrose) quenches the Mn(2+) and semiquinone lines in black tea EPR spectrum, and glucose, fructose, lactose and maltose quench Fe(3+) line while synthetic sweeteners acesulfam potassium, aspartame and sodium saccharine do not have any effect on paramagnetic species in tea.

Hot and Cold

NASA Image and Video Library

2015-03-16

This view shows Mercury's north polar region, colored by the maximum biannual surface temperature, which ranges from >400 K (red) to 50 K (purple). As expected for the Solar System's innermost planet, areas of Mercury's surface that are sunlit reach high temperatures, and hence most of this image is colored red! In contrast, some craters near Mercury's poles have regions that remain permanently in shadow, and in these regions even the maximum temperatures can be extremely low. Evidence from MESSENGER and Earth-based observations indicate that water ice deposits are present in these cold craters. The craters nearest Mercury' poles have surface temperatures less than 100 K (-173°C, -280°F), and water ice is stable on the surface, such as in Prokofiev. However, many craters near but somewhat farther from Mercury's poles have cold, permanently shadowed interiors, but the maximum temperature is too high for water ice to persist at the surface. In these craters, water ice is present but is buried beneath a thin, low-reflectance volatile layer likely consisting of organic-rich material, such as in Berlioz crater. http://photojournal.jpl.nasa.gov/catalog/PIA19247

Widespread Presence of Glycolaldehyde and Ethylene Glycol around Sagittarius B2

NASA Astrophysics Data System (ADS)

Li, Juan; Shen, Zhiqiang; Wang, Junzhi; Chen, Xi; Li, Di; Wu, Yajun; Dong, Jian; Zhao, Rongbing; Gou, Wei; Wang, Jinqing; Li, Shanghuo; Wang, Bingru; Zheng, Xingwu

2017-11-01

We report the detection of widespread CH2OHCHO and HOCH2CH2OH emission in Galactic center giant molecular cloud Sagittarius B2 using the Shanghai Tianma 65 m Radio Telescope. Our observations show for the first time that the spatial distribution of these two important prebiotic molecules extends over 15 arcmin, corresponding to a linear size of approximately 36 pc. These two molecules are not just distributed in or near the hot cores. The abundance of these two molecules seems to decrease from the cold outer region to the central region associated with star formation activity. Results presented here suggest that these two molecules are likely to form through a low temperature process. Recent theoretical and experimental studies demonstrated that prebiotic molecules can be efficiently formed in icy grain mantles through several pathways. However, these complex ice features cannot be directly observed, and most constraints on the ice compositions come from millimeter observations of desorbed ice chemistry products. These results, combined with laboratory studies, strongly support the existence of abundant prebiotic molecules in ices.

DNA barcode and identification of the varieties and provenances of Taiwan's domestic and imported made teas using ribosomal internal transcribed spacer 2 sequences.

PubMed

Lee, Shih-Chieh; Wang, Chia-Hsiang; Yen, Cheng-En; Chang, Chieh

2017-04-01

The major aim of made tea identification is to identify the variety and provenance of the tea plant. The present experiment used 113 tea plants [Camellia sinensis (L.) O. Kuntze] housed at the Tea Research and Extension Substation, from which 113 internal transcribed spacer 2 (ITS2) fragments, 104 trnL intron, and 98 trnL-trnF intergenic sequence region DNA sequences were successfully sequenced. The similarity of the ITS2 nucleotide sequences between tea plants housed at the Tea Research and Extension Substation was 0.379-0.994. In this polymerase chain reaction-amplified noncoding region, no varieties possessed identical sequences. Compared with the trnL intron and trnL-trnF intergenic sequence fragments of chloroplast cpDNA, the proportion of ITS2 nucleotide sequence variation was large and is more suitable for establishing a DNA barcode database to identify tea plant varieties. After establishing the database, 30 imported teas and 35 domestic made teas were used in this model system to explore the feasibility of using ITS2 sequences to identify the varieties and provenances of made teas. A phylogenetic tree was constructed using ITS2 sequences with the unweighted pair group method with arithmetic mean, which indicated that the same variety of tea plant is likely to be successfully categorized into one cluster, but contamination from other tea plants was also detected. This result provides molecular evidence that the similarity between important tea varieties in Taiwan remains high. We suggest a direct, wide collection of made tea and original samples of tea plants to establish an ITS2 sequence molecular barcode identification database to identify the varieties and provenances of tea plants. The DNA barcode comparison method can satisfy the need for a rapid, low-cost, frontline differentiation of the large amount of made teas from Taiwan and abroad, and can provide molecular evidence of their varieties and provenances. Copyright © 2016. Published by Elsevier B.V.

Cancer prevention by green tea: evidence from epidemiologic studies.

PubMed

Yuan, Jian-Min

2013-12-01

In contrast to the consistent results of an inhibitory effect of green tea extracts and tea polyphenols on the development and growth of carcinogen-induced tumors in experimental animal models, results from human studies are mixed. Both observational and intervention studies have provided evidence in support of a protective role of green tea intake in the development of oral-digestive tract cancer or an inhibitory role of oral supplementation of green tea extract on a precancerous lesion of oral cavity. Evidence in support of green tea intake against the development of liver cancer risk is limited and inconsistent. An inverse association between green tea intake and lung cancer risk has been observed among never smokers but not among smokers. Although observational studies do not support a beneficial role of tea intake against the development of prostate cancer, several phase 2 clinical trials have shown an inhibitory effect of green tea extract against the progression of prostate premalignant lesions to malignant tumors. Prospective epidemiologic studies so far have not provided evidence for a protective effect of green tea consumption on breast cancer development. Current data neither confirm nor refute a definitive cancer-preventive role of green tea intake. Large randomized intervention trials on the efficacy of green tea polyphenols or extracts are required before a recommendation for green tea consumption for cancer prevention should be made.

Pu-erh Tea Inhibits Tumor Cell Growth by Down-Regulating Mutant p53

PubMed Central

Zhao, Lanjun; Jia, Shuting; Tang, Wenru; Sheng, Jun; Luo, Ying

2011-01-01

Pu-erh tea is a kind of fermented tea with the incorporation of microorganisms’ metabolites. Unlike green tea, the chemical characteristics and bioactivities of Pu-erh tea are still not well understood. Using water extracts of Pu-erh tea, we analyzed the tumor cell growth inhibition activities on several genetically engineered mouse tumor cell lines. We found that at the concentration that did not affect wild type mouse embryo fibroblasts (MEFs) growth, Pu-erh tea extracts could inhibit tumor cell growth by down-regulated S phase and cause G1 or G2 arrest. Further study showed that Pu-erh tea extracts down-regulated the expression of mutant p53 in tumor cells at the protein level as well as mRNA level. The same concentration of Pu-erh tea solution did not cause p53 stabilization or activation of its downstream pathways in wild type cells. We also found that Pu-erh tea treatment could slightly down-regulate both HSP70 and HSP90 protein levels in tumor cells. These data revealed the action of Pu-erh tea on tumor cells and provided the possible mechanism for Pu-erh tea action, which explained its selectivity in inhibiting tumor cells without affecting wild type cells. Our data sheds light on the application of Pu-erh tea as an anti-tumor agent with low side effects. PMID:22174618

Suppressive Effects of Tea Catechins on Breast Cancer

PubMed Central

Xiang, Li-Ping; Wang, Ao; Ye, Jian-Hui; Zheng, Xin-Qiang; Polito, Curt Anthony; Lu, Jian-Liang; Li, Qing-Sheng; Liang, Yue-Rong

2016-01-01

Tea leaf (Camellia sinensis) is rich in catechins, which endow tea with various health benefits. There are more than ten catechin compounds in tea, among which epigallocatechingallate (EGCG) is the most abundant. Epidemiological studies on the association between tea consumption and the risk of breast cancer were summarized, and the inhibitory effects of tea catechins on breast cancer, with EGCG as a representative compound, were reviewed in the present paper. The controversial results regarding the role of tea in breast cancer and areas for further study were discussed. PMID:27483305

Obtaining of caffeine from Turkish tea fiber and stalk wastes.

PubMed

Gürü, M; Içen, H

2004-08-01

The aim of this study was to find a cheap method to obtain caffeine. Experiments were performed on fiber and stalk wastes of Turkish tea plants that had no economical value other than being used merely as low grade fuel and fodder. Tea stalks and fiber were obtained from tea factories. Parameters affecting caffeine extraction from tea wastes were determined to be, mixing rate, water/tea ratio, temperature, time and particle size. The maximum yields by dried mass from the tea fibers and stalks were 1.16% and 0.92%, respectively.

Changes of Constituents and Activity to Apoptosis and Cell Cycle During Fermentation of Tea

PubMed Central

Zhao, Hang; Zhang, Min; Zhao, Lu; Ge, Ya-kun; Sheng, Jun; Shi, Wei

2011-01-01

Tea is believed to be beneficial for health, and the effects of the fermentation process on its contributions to apoptosis and cell cycle arrest of gastric cancer cells have not been completely investigated. In this study, the chemical components in green tea, black tea and pu-erh tea aqueous extracts were analyzed and compared. The polysaccharide and caffeine levels were substantially higher in the fermented black tea and pu-erh tea, while the polyphenol level was higher in the unfermented green tea. Hence, a treatment of tea aqueous extract and the components, which are emerging as promising anticancer agents, were pursued to determine whether this treatment could lead to enhance apoptosis and cell cycle arrest. In the human gastric cancer cell line SGC-7901, the cell viability and flow cytometry analysis for apoptotic cells indicated effects in a dose-dependent inhibition manner for the three tea treatment groups. The apoptosis rates were found to be elevated after 48 h of treatment with 31.2, 125, and 500 μg/mL of green tea extract, the higher catechins content may be involved in the mechanism. Cell cycle was arrested in S phase in the fermented black tea and pu-erh tea, and the populations were significantly decreased in G2/M phases, possibly due to the oxidation of tea polyphenols, which causes an increase of theabrownins. CCC-HEL-1 normal cells were not sensitive to tea extract. These findings suggest that the fermentation process causes changes of the compounds which might be involved in the changes of cell proliferation inhibition, apoptosis induction and cell cycle arrest. PMID:21673927

Effect of Dietary Cocoa Tea (Camellia ptilophylla) Supplementation on High-Fat Diet-Induced Obesity, Hepatic Steatosis, and Hyperlipidemia in Mice

PubMed Central

Yang, Xiao Rong; Wat, Elaine; Wang, Yan Ping; Ko, Chun Hay; Koon, Chi Man; Siu, Wing Sum; Gao, Si; Cheung, David Wing Shing; Lau, Clara Bik San; Ye, Chuang Xing; Leung, Ping Chung

2013-01-01

Recent studies suggested that green tea has the potential to protect against diet-induced obesity. The presence of caffeine within green tea has caused limitations. Cocoa tea (Camellia ptilophylla) is a naturally decaffeinated tea plant. To determine whether cocoa tea supplementation results in an improvement in high-fat diet-induced obesity, hyperlipidemia and hepatic steatosis, and whether such effects would be comparable to those of green tea extract, we studied six groups (n = 10) of C57BL/6 mice that were fed with (1) normal chow (N); (2) high-fat diet (21% butterfat + 0.15% cholesterol, wt/wt) (HF); (3) a high-fat diet supplemented with 2% green tea extract (HFLG); (4) a high-fat diet supplemented with 4% green tea extract (HFHG); (5) a high-fat diet supplemented with 2% cocoa tea extract (HFLC); and (6) a high-fat diet supplemented with 4% cocoa tea extract (HFHC). From the results, 2% and 4% dietary cocoa tea supplementation caused a dose-dependent decrease in (a) body weight, (b) fat pad mass, (c) liver weight, (d) total liver lipid, (e) liver triglyceride and cholesterol, and (f) plasma lipids (triglyceride and cholesterol). These data indicate that dietary cocoa tea, being naturally decaffeinated, has a beneficial effect on high-fat diet-induced obesity, hepatomegaly, hepatic steatosis, and elevated plasma lipid levels in mice, which are comparable to green tea. The present findings have provided the proof of concept that dietary cocoa tea might be of therapeutic value and could therefore provide a safer and cost effective option for patients with diet-induced metabolic syndrome. PMID:23935682

Changes of constituents and activity to apoptosis and cell cycle during fermentation of tea.

PubMed

Zhao, Hang; Zhang, Min; Zhao, Lu; Ge, Ya-Kun; Sheng, Jun; Shi, Wei

2011-01-01

Tea is believed to be beneficial for health, and the effects of the fermentation process on its contributions to apoptosis and cell cycle arrest of gastric cancer cells have not been completely investigated. In this study, the chemical components in green tea, black tea and pu-erh tea aqueous extracts were analyzed and compared. The polysaccharide and caffeine levels were substantially higher in the fermented black tea and pu-erh tea, while the polyphenol level was higher in the unfermented green tea. Hence, a treatment of tea aqueous extract and the components, which are emerging as promising anticancer agents, were pursued to determine whether this treatment could lead to enhance apoptosis and cell cycle arrest. In the human gastric cancer cell line SGC-7901, the cell viability and flow cytometry analysis for apoptotic cells indicated effects in a dose-dependent inhibition manner for the three tea treatment groups. The apoptosis rates were found to be elevated after 48 h of treatment with 31.2, 125, and 500 μg/mL of green tea extract, the higher catechins content may be involved in the mechanism. Cell cycle was arrested in S phase in the fermented black tea and pu-erh tea, and the populations were significantly decreased in G2/M phases, possibly due to the oxidation of tea polyphenols, which causes an increase of theabrownins. CCC-HEL-1 normal cells were not sensitive to tea extract. These findings suggest that the fermentation process causes changes of the compounds which might be involved in the changes of cell proliferation inhibition, apoptosis induction and cell cycle arrest.

Meteoric 10Be as a tracer of subglacial processes and interglacial surface exposure in Greenland

NASA Astrophysics Data System (ADS)

Graly, Joseph A.; Corbett, Lee B.; Bierman, Paul R.; Lini, Andrea; Neumann, Thomas A.

2018-07-01

In order to test whether sediment emerging from presently glaciated areas of Greenland was exposed near or at Earth's surface during previous interglacial periods, we measured the rare isotope 10Be contained in grain coatings of sediment collected at five ice marginal sites. Such grain coatings contain meteoric 10Be (10Bemet), which forms in the atmosphere and is deposited onto Earth's surface. Samples include sediment entrained in ice, glaciofluvial sediment collected at the ice margin, and subglacial sediment extracted during hot water drilling in the ablation zone. Due to burial by ice, contemporary subglacial sediment could only have acquired substantial 10Bemet concentrations during periods in the past when the Greenland Ice Sheet was less extensive than present. The highest measured 10Bemet concentrations are comparable to those found in well-developed, long-exposed soils, suggesting subglacial preservation and glacial transport of sediment exposed during preglacial or interglacial periods. Ice-bound sediment has significantly higher 10Bemet concentrations than glaciofluvial sediment, suggesting that glaciofluvial processes are sufficiently erosive to remove tracers of previous interglacial exposures. Northern Greenland sites where ice and sediment are supplied from the ice sheet's central main dome have significantly higher 10Bemet concentrations than sites in southern Greenland, indicating greater preglacial or interglacial landscape preservation in central Greenland than in the south. Because southern Greenland has more frequent and spatially extensive periods of glacial retreat but nevertheless has less evidence of past subaerial exposure, we suggest that 10Bemet measurements in glacial sediment are primarily controlled by erosional efficiency rather than interglacial exposure length.

Spray System Trials in the Icing Research Tunnel

NASA Image and Video Library

1949-09-21

The spray bar system introduces water droplets into the Icing Research Tunnel’s air stream at the National Advisory Committee for Aeronautics (NACA) Lewis Flight Propulsion Laboratory. The icing tunnel was designed in the early 1940s to study ice accretion on airfoils and models. The Carrier Corporation designed a refrigeration system that reduced temperatures to -45° F. The tunnel’s drive fan generated speeds up to 400 miles per hour. The uniform injection of water droplets to the air was a key element of the facility’s operation. The system had to generate small droplets, distribute them uniformly throughout the airstream, and resist freezing and blockage. The Icing Research Tunnel’s designers struggled to develop a realistic spray system because they did not have access to data on the size of naturally occurring water droplets. For five years a variety of different designs were painstakingly developed and tested before the system was perfected. This photograph shows one of the trials using eight air-atomizing nozzles placed 48 feet upstream from the test section. A multi-cylinder device measured the size, liquid content, and distribution of the water droplets. The final system that was put into operation in 1950 included six horizontal spray bars with 80 nozzles that produced a 4- by 4-foot cloud in the test section. The Icing Research Tunnel produced excellent data throughout the 1950s and provided the basis for a hot air anti-icing system used on many transport aircraft.

Fluoride content in caffeinated, decaffeinated and herbal teas.

PubMed

Chan, J T; Koh, S H

1996-01-01

The fluoride contents of infusions prepared from 44 different brands and types of teas were measured. Fluoride concentrations ranged from 0.34 to 3.71 ppm (mean = 1.50 ppm) in caffeinated tea infusions, 0.02-0.14 ppm (mean = 0.05 ppm) in herbal tea infusions, and 1.01-5.20 ppm (mean = 3.19) in decaffeinated tea infusions. This is the first report of the fluoride content of decaffeinated teas. The mean fluoride content of decaffeinated tea infusions is significantly (p < 0.01) higher than the corresponding caffeinated tea. The use of mineral water containing a naturally high fluoride level during the process of decaffeination is the most likely explanation of the above observation.

Destruction of C2H4O2 isomers in ice-phase by X-rays: Implication on the abundance of acetic acid and methyl formate in the interstellar medium

NASA Astrophysics Data System (ADS)

Rachid, Marina G.; Faquine, Karla; Pilling, S.

2017-12-01

The C2H4O2 isomers methyl formate (HCOOCH3), acetic acid (CH3COOH) and glycoaldehyde (HOCH2CHO) have been detected in molecular clouds in the interstellar medium, as well as, hot cores, hot corinos and around protostellar objects. However, their abundances are very different, being methyl formate more abundant than the other two isomers. This fact may be related to the different destruction by ionizing radiation of these molecules. The goal of this work is experimentally study the photodissociation processes of methyl formate and acetic acid ices when exposed to broadband soft X-ray from 6 up to 2000 eV. The experiments were performed coupled to the SGM beamline in the Brazilian Synchrotron Light Source (LNLS/CNPEM) at Campinas, Brazil. The simulated astrophysical ices (12 K) were monitored throughout the experiment using infrared vibrational spectroscopy (FTIR). The analysis of processed ices allowed the determination of the effective destruction cross sections of the parent molecules as well as the effective formation cross section of daughter molecular species such as CO, CO2, H2O, CH4 and H2CO (only for methyl formate) and the hydrocarbons C2H6 and C5H10 (only for acetic acid). The half-lives of molecules at ices toward young stellar objects (YSOs) and inside molecular clouds (e.g. Sgr B2 and W51) due to the presence of incoming soft X-rays were estimated. We determined the effective formation rate and the branching ratios for assigned daughter species after the establishment of a chemical equilibrium. The main product from photodissociation of both methyl formate and acetic acid is CO, that can be formed by recombination of ions, formed during the photodissociation, in the ice surface. The relative abundance between methyl formate and acetic acid (NCH3COOH/NHCOOCH3) in different astronomical scenarios and their column density evolution in the presence of X-rays were calculated. Our results suggest that such radiation field can be one of the factors that explain the difference in the C2H4O2 isomers abundances.

Fluoride in Ceylon tea and its implications to dental health.

PubMed

Chandrajith, Rohana; Abeypala, Uthpala; Dissanayake, C B; Tobschall, H J

2007-10-01

The purpose of this study was to assess the fluoride content of Ceylon Tea, which is a popular beverage throughout the world. The fluoride content of tea infusions prepared from different grades of tea leaves collected from different parts of the tea-growing regions (25 samples) of Sri Lanka was measured using a fluoride-selective electrode. Fluoride leaching was found to vary from 0.32 to 1.69 mg F/l, but there were no significant differences in terms of fluoride leaching between tea from different tea-growing regions or between tea of different grades. Dental fluorosis is widespread throughout the dry zone of Sri Lanka, and drinking water has traditionally been considered to be the main contributory factor to the development of fluorosis. However, diet, the consumption of tea in particular, may also contribute to the manifestation of dental diseases.

The Effect of Different Tea Varieties on Iron Chelation

NASA Astrophysics Data System (ADS)

Truong, S. K.; Karim, R.

2016-12-01

The chief objectives of this experiment are to distinguish which type of tea of four variants, pomegranate blackberry green, green, lemon chamomile (herbal), and earl grey (black), are capable of chelating the most iron (III) chloride (FeCl3) through titration. We hypothesized that if each tea variety chelates differing amounts of iron chloride, and if we conduct an experiment in which four different teas are mixed in the same amount of water, iron chloride, and iron chloride indicator EDTA, then the pomegranate blackberry green tea will bind to the most iron due to its large amount of fruit antioxidants. To summarize our methodology, we prepared three solutions of each tea, dissolved with 1 gram of FeCl3 to test three trials per tea variety. The chelation process took place overnight as teas cooled. Six drops of iron chloride indicator added to each solution began the titration. The necessary amount of 0.1M EDTA (ethylenediaminetetraacetic acid) drops required for each solution to turn to a universal amber color from its original dark tone indicates how many free iron molecules were left unbound by the tea solution. After careful analysis of the data, we discovered that blackberry pomegranate green tea possessed the best chelating abilities with 97.48% of FeCl3 adsorbed. Green tea followed with 96.67%. Herbal tea chelated 94.24% of the iron while earl grey absorbed the least amount at 93.43%. From our conclusion, we drew that since blackberry pomegranate green tea contained the highest amount of polyphenols and antioxidants as well as epigallocatechin gallate (EGCG) found in green teas, it was able to chelate the most amount of iron. The substances mentioned in blackberry pomegranate green tea possess the ability to form strong bonds with multiple heavy metals, such as iron (III) chloride atoms. Overall, each variety of tea contains different organic substances. Each of these substances possesses a unique chelating ability, determining how well the type of tea can bond to iron. Among the teas being tested in this experiment, blackberry pomegranate green tea absorbed the most iron, thus acting as the superior chelating agent. Our experiment opens up new opportunities for investigations in chelation therapy and heavy metal poisoning through the knowledge of biological chelating agents.

SOME ENGINEERING PROPERTIES OF SHELLED AND KERNEL TEA (Camellia sinensis) SEEDS.

PubMed

Altuntas, Ebubekir; Yildiz, Merve

2017-01-01

Camellia sinensis is the source of tea leaves and it is an economic crop now grown around the World. Tea seed oil has been used for cooking in China and other Asian countries for more than a thousand years. Tea is the most widely consumed beverages after water in the world. It is mainly produced in Asia, central Africa, and exported throughout the World. Some engineering properties (size dimensions, sphericity, volume, bulk and true densities, friction coefficient, colour characteristics and mechanical behaviour as rupture force of shelled and kernel tea ( Camellia sinensis ) seeds were determined in this study. This research was carried out for shelled and kernel tea seeds. The shelled tea seeds used in this study were obtained from East-Black Sea Tea Cooperative Institution in Rize city of Turkey. Shelled and kernel tea seeds were characterized as large and small sizes. The average geometric mean diameter and seed mass of the shelled tea seeds were 15.8 mm, 10.7 mm (large size); 1.47 g, 0.49 g (small size); while the average geometric mean diameter and seed mass of the kernel tea seeds were 11.8 mm, 8 mm for large size; 0.97 g, 0.31 g for small size, respectively. The sphericity, surface area and volume values were found to be higher in a larger size than small size for the shelled and kernel tea samples. The shelled tea seed's colour intensity (Chroma) were found between 59.31 and 64.22 for large size, while the kernel tea seed's chroma values were found between 56.04 68.34 for large size, respectively. The rupture force values of kernel tea seeds were higher than shelled tea seeds for the large size along X axis; whereas, the rupture force values of along X axis were higher than Y axis for large size of shelled tea seeds. The static coefficients of friction of shelled and kernel tea seeds for the large and small sizes higher values for rubber than the other friction surfaces. Some engineering properties, such as geometric mean diameter, sphericity, volume, bulk and true densities, the coefficient of friction, L*, a*, b* colour characteristics and rupture force of shelled and kernel tea ( Camellia sinensis ) seeds will serve to design the equipment used in postharvest treatments.

Travelling with tea: a Tuckerella’s tale

USDA-ARS?s Scientific Manuscript database

Tuckerella japonica appears strongly associated with tea (Camellia sinensis (L.) Kuntze., Theaceae) and, due to certain cultural practices in tea production, has in fact become a world traveller, accompanying the greatly coveted tea plant as it spread across the planet. The history of tea productio...

76 FR 35411 - Applications for Trademark Registration

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-17

... electronically through the Trademark Electronic Application System (TEAS) using a regular TEAS application form or a TEAS Plus application form. Applicants that file their applications using the TEAS Plus form pay... regarding the application through TEAS, and agree to receive communications concerning the application by e...

Three-dimensional modeling of tea-shoots using images and models.

PubMed

Wang, Jian; Zeng, Xianyin; Liu, Jianbing

2011-01-01

In this paper, a method for three-dimensional modeling of tea-shoots with images and calculation models is introduced. The process is as follows: the tea shoots are photographed with a camera, color space conversion is conducted, using an improved algorithm that is based on color and regional growth to divide the tea shoots in the images, and the edges of the tea shoots extracted with the help of edge detection; after that, using the divided tea-shoot images, the three-dimensional coordinates of the tea shoots are worked out and the feature parameters extracted, matching and calculation conducted according to the model database, and finally the three-dimensional modeling of tea-shoots is completed. According to the experimental results, this method can avoid a lot of calculations and has better visual effects and, moreover, performs better in recovering the three-dimensional information of the tea shoots, thereby providing a new method for monitoring the growth of and non-destructive testing of tea shoots.

Fusion of Potentiometric & Voltammetric Electronic Tongue for Classification of Black Tea Taste based on Theaflavins (TF) Content

NASA Astrophysics Data System (ADS)

Bhattacharyya, Nabarun; Legin, Andrey; Papieva, Irina; Sarkar, Subrata; Kirsanov, Dmitry; Kartsova, Anna; Ghosh, Arunangshu; Bandyopadhyay, Rajib

2011-09-01

Black tea is an extensively consumed beverage worldwide with an expanding market. The final quality of black tea depends upon number of chemical compounds present in the tea. Out of these compounds, theaflavins (TF), which is responsible for astringency in black tea, plays an important role in determining the final taste of the finished black tea. The present paper reports our effort to correlate the theaflavins contents with the voltammetric and potentiometric electronic tongue (e-tongue) data. Noble metal-based electrode array has been used for collecting data though voltammetric electronic tongue where as liquid filled membrane based electrodes have been used for potentiometric electronic tongue. Black tea samples with tea taster score and biochemical results have been collected from Tea Research Association, Tocklai, India for the analysis purpose. In this paper, voltammetric and potentiometric e-tongue responses are combined to demonstrate improvement of cluster formation among tea samples with different ranges of TF values.

Dissipation Pattern, Processing Factors, and Safety Evaluation for Dimethoate and Its Metabolite (Omethoate) in Tea (Camellia Sinensis).

PubMed

Pan, Rong; Chen, Hong-Ping; Zhang, Ming-Lu; Wang, Qing-Hua; Jiang, Ying; Liu, Xin

2015-01-01

Residue levels of dimethoate and its oxon metabolite (omethoate) during tea planting, manufacturing, and brewing were investigated using a modified QuEChERS sample preparation and gas chromatography. Dissipation of dimethoate and its metabolite in tea plantation followed the first-order kinetic with a half-life of 1.08-1.27 d. Tea manufacturing has positive effects on dimethoate dissipation. Processing factors of dimethoate are in the range of 2.11-2.41 and 1.41-1.70 during green tea and black tea manufacturing, respectively. Omethoate underwent generation as well as dissipation during tea manufacturing. Sum of dimethoate and omethoate led to a large portion of 80.5-84.9% transferring into tea infusion. Results of safety evaluation indicated that omethoate could bring higher human health risk than dimethoate due to its higher hazard quotient by drinking tea. These results would provide information for the establishment of maximum residue limit and instruction for the application of dimethoate formulation on tea crop.

Changes in free-radical scavenging ability of kombucha tea during fermentation.

PubMed

Jayabalan, R; Subathradevi, P; Marimuthu, S; Sathishkumar, M; Swaminathan, K

2008-07-01

Kombucha tea is a fermented tea beverage produced by fermenting sugared black tea with tea fungus (kombucha). Free-radical scavenging abilities of kombucha tea prepared from green tea (GTK), black tea (BTK) and tea waste material (TWK) along with pH, phenolic compounds and reducing power were investigated during fermentation period. Phenolic compounds, scavenging activity on DPPH radical, superoxide radical (xanthine-xanthine oxidase system) and inhibitory activity against hydroxyl radical mediated linoleic acid oxidation (ammonium thiocyanate assay) were increased during fermentation period, whereas pH, reducing power, hydroxyl radical scavenging ability (ascorbic acid-iron EDTA) and anti-lipid peroxidation ability (thiobarbituric assay) were decreased. From the present study, it is obvious that there might be some chances of structural modification of components in tea due to enzymes liberated by bacteria and yeast during kombucha fermentation which results in better scavenging performance on nitrogen and superoxide radicals, and poor scavenging performance on hydroxyl radicals. Copyright © 2007 Elsevier Ltd. All rights reserved.

Antioxidative and anti-carcinogenic activities of tea polyphenols.

PubMed

Yang, Chung S; Lambert, Joshua D; Sang, Shengmin

2009-01-01

Tea (Camellia sinensis, Theaceace), a popular beverage consumed world-wide, has been studied for its preventive effects against cancer as well as cardiovascular, neurodegenerative, and other diseases. Most of the proposed beneficial effects have been attributed to the polyphenolic compounds in tea, but the nature of these activities and the molecular mechanisms of their actions remain unclear. Tea polyphenols are known to be strong antioxidants. Prevention of oxidative stress, modulation of carcinogen metabolism, and prevention of DNA damage have been suggested as possible cancer preventive mechanisms for tea and tea polyphenols. In this chapter, we discuss these topics in the light of biotransformation and bioavailability of tea polyphenols. We also review the preventive effects of tea polyphenols in animal models of carcinogenesis and some of the possible post-initiation mechanisms of action. Finally, we discuss the effects of tea consumption on cancer risk in humans. It is our aim to raise some of the unanswered questions regarding cancer prevention by tea and to stimulate further research in this area.

Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference.

PubMed

Kim, Youngmok; Lee, Kwang-Geun; Kim, Mina K

2016-10-01

Current study was designed to find out how tea harvesting time affects the volatile and non-volatile compounds profiles of green tea. In addition, correlation of instrumental volatile and non-volatile compounds analyses to consumer perception were analyzed. Overall, earlier harvested green tea had stronger antioxidant capacity (~61.0%) due to the polyphenolic compounds from catechin (23,164 mg/L), in comparison to later harvested green teas (11,961 mg/L). However, high catechin content in green tea influenced negatively the consumer likings of green tea, due to high bitterness (27.6%) and astringency (13.4%). Volatile compounds drive consumer liking of green tea products were also identified, that included linalool, 2,3-methyl butanal, 2-heptanone, (E,E)-3,5-Octadien-2-one. Finding from current study are useful for green tea industry as it provide the difference in physiochemical properties of green tea harvested at different intervals.

Persistence of thiacloprid and deltamethrin residues in tea grown at different locations of North-East India.

PubMed

Sharma, Nitesh; Banerjee, Hemanta; Pal, Srikumar; Sharma, K K

2018-07-01

In order to examine the residues of thiacloprid (90 and 180 g a.i./ha) and deltamethrin (10 and 20 g a.i./ha) in fresh tea leaves, made tea and tea infusion, field experiments were conducted at three different locations viz. Kamalpur tea estate, Darjeeling; West Bengal, Teok tea Estate and AAU, Jorhat; Assam in India. Regardless of location and doses, residues of both the insecticides dissipated following first order kinetics. The half-life of Thiacloprid (4.93-5.38 days) was longer than that of deltamethrin (1.78-1.94 days). Processing of green tea leaves reduced the residue level of thiacloprid and deltamethrin in made tea. No residues of both these insecticides could be detected in tea infusion. With respect to the phenolic distribution in tea, a marked increase in total catechin monomers with thiacloprid and greater accumulation of EGCG and ECG (indices of phenol quality) with deltamethrin were observed. Copyright © 2018 Elsevier Ltd. All rights reserved.

A new drag spool for measuring basal sliding and till deformation

NASA Astrophysics Data System (ADS)

Truffer, M.; Pomraning, D.; Dushime, B.; Amundson, J. M.; Motyka, R. J.; Larsen, C.

2017-12-01

Direct observation of subglacial processes are challenging due to significant problems of access. A primary method of access are boreholes drilled through the ice with hot water. A variety of instruments have been developed to monitor ice deformation, till deformation, sliding of ice over subglacial till, water pressure in boreholes, and pore water pressure in subglacial till. It is not common to measure all of these parameters in one single borehole. However, ignorance about one of these parameters can hamper the interpretation of others. For example, it is desirable to monitor all components of basal motion (ice deformation near the base, till deformation, and sliding) simultaneously. Here we present a newly developed drag spool that attempts this. The spool consists of an anchor that is hammered into subglacial till. The anchor is instrumented with tilt sensors and a pore water pressure sensor. It is connected to a probe in the bottom part of the ice via a signal wire. This main probe measures the payout of the signal wire as well as tilt in the basal ice and water pressure in the borehole. A prototype of this instrument was tested on Taku Glacier, Alaska, under about 200 m of ice and operated successfully for several months. Data show deformation of ice and the upper till layer. Sliding at the interface is intermittent and accounts for less than 10% of the observed surface motion. Deformation of ice and till occurs more continuously but is interrupted by specific events. These events are sometimes - but not always - related to speed-up events at the surface. This indicates that occasionally the basal system evolves on spatial scales that are not sufficiently large to be observed at the surface.

Architectural Insights into the Origin of Hot Jupiters

NASA Astrophysics Data System (ADS)

Schlaufman, Kevin C.; Winn, Joshua

2015-12-01

The origin of Jupiter-mass planets with orbital periods of only a few days is still uncertain. This problem has been with us for 20 years, long enough for significant progress to have been made, and also for a great deal of "lore" to have accumulated about the properties of these planets. Among this lore is the widespread belief that hot Jupiters are less likely be in multiple giant planet systems than longer-period giant planets. We will show that in this case the lore is not supported by the best data available today: hot Jupiters are no more or less likely than warm or cool Jupiters to have additional Jupiter-mass companions. In contrast to the expectation from the simplest models of high-eccentricity migration, the result holds for Jupiter-mass companions both inside and outside of the water-ice line. This support the importance of disk migration for the origin of short-period giant planets.

An analysis of antioxidants, organoleptics and hedonics with variations of boiling time in Jasmine tea and Jasmine root tea a study on Kaliprau, Pemalang

NASA Astrophysics Data System (ADS)

Arifan, Fahmi; Winarni, Sri; Handoyo, Gentur; Nurdiana, Asri; Nabila Rahma H, Afkar; Risdiyanti, Sri

2018-05-01

There are so many jasmine plantations without any preservation and post production in Kaliprau, Pemalang. The aims of this research are analyzing the amount of antioxidant and organoleptic-hedonic test. The measurement of antioxidant used in this research is using DPPH. The organoleptic and hedonic test on 25 respondents. Jasmines that been used on this research are the flower and the root part. Through the test, some results have been found from the jasmine tea’s sampling with the boiling time of 15 minutes and it contain antioxidant for about 55.0% and 74.84% for the jasmine root tea. Whereas for the boiling time of 30 minutes, it contained 54.00% of antioxidant for the jasmine tea and 84.00% of antioxidant in jasmine root tea. Jasmine tea and jasmine root tea contains flavonoids. Despite the large amount of antioxidant were found in jasmine tea and jasmine root tea (50-100%). There’s a decreasing of antioxidant amount found in the samples, along with the prolonged boiling time. 84% of tresponden like the scent, flavor, color and the texture of jasmine tea and jasmine root tea. These products are finally accepted by the people and have its large amount of antioxidant contain for the jasmine tea.

Estimating Biochemical Parameters of Tea (camellia Sinensis (L.)) Using Hyperspectral Techniques

NASA Astrophysics Data System (ADS)

Bian, M.; Skidmore, A. K.; Schlerf, M.; Liu, Y.; Wang, T.

2012-07-01

Tea (Camellia Sinensis (L.)) is an important economic crop and the market price of tea depends largely on its quality. This research aims to explore the potential of hyperspectral remote sensing on predicting the concentration of biochemical components, namely total tea polyphenols, as indicators of tea quality at canopy scale. Experiments were carried out for tea plants growing in the field and greenhouse. Partial least squares regression (PLSR), which has proven to be the one of the most successful empirical approach, was performed to establish the relationship between reflectance and biochemical concentration across six tea varieties in the field. Moreover, a novel integrated approach involving successive projections algorithms as band selection method and neural networks was developed and applied to detect the concentration of total tea polyphenols for one tea variety, in order to explore and model complex nonlinearity relationships between independent (wavebands) and dependent (biochemicals) variables. The good prediction accuracies (r2 > 0.8 and relative RMSEP < 10 %) achieved for tea plants using both linear (partial lease squares regress) and nonlinear (artificial neural networks) modelling approaches in this study demonstrates the feasibility of using airborne and spaceborne sensors to cover wide areas of tea plantation for in situ monitoring of tea quality cheaply and rapidly.

Tea-induced improvement of endothelial function in humans: No role for epigallocatechin gallate (EGCG).

PubMed

Lorenz, Mario; Rauhut, Franziska; Hofer, Christine; Gwosc, Stefanie; Müller, Eda; Praeger, Damaris; Zimmermann, Benno F; Wernecke, Klaus-Dieter; Baumann, Gert; Stangl, Karl; Stangl, Verena

2017-05-23

Consumption of tea is inversely associated with cardiovascular diseases. However, the active compound(s) responsible for the protective effects of tea are unknown. Although many favorable cardiovascular effects in vitro are mediated by epigallocatechin gallate (EGCG), its contribution to the beneficial effects of tea in vivo remains unresolved. In a randomised crossover study, a single dose of 200 mg EGCG was applied in three different formulas (as green tea beverage, green tea extract (GTE), and isolated EGCG) to 50 healthy men. Flow-mediated dilation (FMD) and endothelial-independent nitro-mediated dilation (NMD) was measured before and two hours after ingestion. Plasma levels of tea compounds were determined after each intervention and correlated with FMD. FMD significantly improved after consumption of green tea containing 200 mg EGCG (p < 0.01). However, GTE and EGCG had no significant effect on FMD. NMD did not significantly differ between interventions. EGCG plasma levels were highest after administration of EGCG and lowest after consumption of green tea. Plasma levels of caffeine increased after green tea consumption. The results show that EGCG is most likely not involved in improvement of flow-mediated dilation by green tea. Instead, other tea compounds, metabolites or combinations thereof may play a role.

Chemical composition, plant secondary metabolites, and minerals of green and black teas and the effect of different tea-to-water ratios during their extraction on the composition of their spent leaves as potential additives for ruminants.

PubMed

Ramdani, Diky; Chaudhry, Abdul Shakoor; Seal, Chris J

2013-05-22

This study characterized the chemical composition of green and black teas as well as their spent tea leaves (STL) following boiling in water with different tea-to-water ratios. The green and black tea leaves had statistically similar (g/kg dry matter (DM), unless stated otherwise) DM (937 vs 942 g/kg sample), crude protein (240 vs 242), and ash (61.8 vs 61.4), but green tea had significantly higher (g/kg DM) total phenols (231 vs 151), total tannins (204 vs 133), condensed tannins (176 vs 101), and total saponins (276 vs 86.1) and lower neutral detergent fiber (254 vs 323) and acid detergent fiber (211 vs 309) than the black tea leaves. There was no significant difference between the green and black tea leaves for most mineral components except Mn, which was significantly higher in green tea leaves, and Na and Cu, which were significantly higher in black tea leaves. A higher tea-to-water ratio during extraction significantly reduced the loss of soluble compounds into water and hence yielded more nutrient-rich STL. On the basis of these analyses it appears that the green and black tea leaves alongside their STL have the potential for use as sources of protein, fiber, secondary metabolites, and minerals in ruminant diets. The presence of high levels of plant secondary metabolites in either tea leaves or their STL suggests that they may have potential for use as natural additives in ruminant diets.

48,000 years of climate and forest change in a biodiversity hot spot.

PubMed

Bush, Mark B; Silman, Miles R; Urrego, Dunia H

2004-02-06

A continuous 48,000-year-long paleoecological record from Neotropical lower montane forest reveals a consistent forest presence and an ice-age cooling of approximately 5 degrees to 9 degrees C. After 30,000 years of compositional stability, a steady turnover of species marks the 8000-year-long transition from ice-age to Holocene conditions. Although the changes were directional, the rates of community change were no different during this transitional period than in the preceding 30,000-year period of community stability. The warming rate of about 1 degrees C per millennium during the Pleistocene-Holocene transition was an order of magnitude less than the projected changes for the 21st century.

Dynamical mechanisms of Arctic amplification.

PubMed

Dethloff, Klaus; Handorf, Dörthe; Jaiser, Ralf; Rinke, Annette; Klinghammer, Pia

2018-05-12

The Arctic has become a hot spot of climate change, but the nonlinear interactions between regional and global scales in the coupled climate system responsible for Arctic amplification are not well understood and insufficiently described in climate models. Here, we compare reanalysis data with model simulations for low and high Arctic sea ice conditions to identify model biases with respect to atmospheric Arctic-mid-latitude linkages. We show that an appropriate description of Arctic sea ice forcing is able to reproduce the observed winter cooling in mid-latitudes as result of improved tropospheric-stratospheric planetary wave propagation triggering a negative phase of the Arctic Oscillation/North Atlantic Oscillation in late winter. © 2018 New York Academy of Sciences.

Modeling of yield and environmental impact categories in tea processing units based on artificial neural networks.

PubMed

Khanali, Majid; Mobli, Hossein; Hosseinzadeh-Bandbafha, Homa

2017-12-01

In this study, an artificial neural network (ANN) model was developed for predicting the yield and life cycle environmental impacts based on energy inputs required in processing of black tea, green tea, and oolong tea in Guilan province of Iran. A life cycle assessment (LCA) approach was used to investigate the environmental impact categories of processed tea based on the cradle to gate approach, i.e., from production of input materials using raw materials to the gate of tea processing units, i.e., packaged tea. Thus, all the tea processing operations such as withering, rolling, fermentation, drying, and packaging were considered in the analysis. The initial data were obtained from tea processing units while the required data about the background system was extracted from the EcoInvent 2.2 database. LCA results indicated that diesel fuel and corrugated paper box used in drying and packaging operations, respectively, were the main hotspots. Black tea processing unit caused the highest pollution among the three processing units. Three feed-forward back-propagation ANN models based on Levenberg-Marquardt training algorithm with two hidden layers accompanied by sigmoid activation functions and a linear transfer function in output layer, were applied for three types of processed tea. The neural networks were developed based on energy equivalents of eight different input parameters (energy equivalents of fresh tea leaves, human labor, diesel fuel, electricity, adhesive, carton, corrugated paper box, and transportation) and 11 output parameters (yield, global warming, abiotic depletion, acidification, eutrophication, ozone layer depletion, human toxicity, freshwater aquatic ecotoxicity, marine aquatic ecotoxicity, terrestrial ecotoxicity, and photochemical oxidation). The results showed that the developed ANN models with R 2 values in the range of 0.878 to 0.990 had excellent performance in predicting all the output variables based on inputs. Energy consumption for processing of green tea, oolong tea, and black tea were calculated as 58,182, 60,947, and 66,301 MJ per ton of dry tea, respectively.

Pressure-Induced Melting of Confined Ice

PubMed Central

2017-01-01

The classic regelation experiment of Thomson in the 1850s deals with cutting an ice cube, followed by refreezing. The cutting was attributed to pressure-induced melting but has been challenged continuously, and only lately consensus emerged by understanding that compression shortens the O:H nonbond and lengthens the H–O bond simultaneously. This H–O elongation leads to energy loss and lowers the melting point. The hot debate survived well over 150 years, mainly due to a poorly defined heat exchange with the environment in the experiment. In our current experiment, we achieved thermal isolation from the environment and studied the fully reversible ice–liquid water transition for water confined between graphene and muscovite mica. We observe a transition from two-dimensional (2D) ice into a quasi-liquid phase by applying a pressure exerted by an atomic force microscopy tip. At room temperature, the critical pressure amounts to about 6 GPa. The transition is completely reversible: refreezing occurs when the applied pressure is lifted. The critical pressure to melt the 2D ice decreases with temperature, and we measured the phase coexistence line between 293 and 333 K. From a Clausius–Clapeyron analysis, we determine the latent heat of fusion of two-dimensional ice at 0.15 eV/molecule, being twice as large as that of bulk ice. PMID:29112376

Green Tea (Camellia Sinensis): Chemistry and Oral Health.

PubMed

Khurshid, Zohaib; Zafar, Muhammad S; Zohaib, Sana; Najeeb, Shariq; Naseem, Mustafa

2016-01-01

Green tea is a widely consumed beverage worldwide. Numerous studies have suggested about the beneficial effects of green tea on oral conditions such as dental caries, periodontal diseases and halitosis. However, to date there have not been many review articles published that focus on beneficial effects of green tea on oral disease. The aim of this publication is to summarize the research conducted on the effects of green tea on oral cavity. Green tea might help reduce the bacterial activity in the oral cavity that in turn, can reduce the aforementioned oral afflictions. Furthermore, the antioxidant effect of the tea may reduce the chances of oral cancer. However, more clinical data is required to ascertain the possible benefits of green tea consumption on oral health.

Determination of catechins in matcha green tea by micellar electrokinetic chromatography.

PubMed

Weiss, David J; Anderton, Christopher R

2003-09-05

Catechins in green tea are known to have many beneficial health properties. Recently, it has been suggested that matcha has greater potential health benefits than other green teas. Matcha is a special powdered green tea used in the Japanese tea ceremony. However, there has been no investigation to quantitate the catechin intake from matcha compared to common green teas. We have developed a rapid method of analysis of five catechins and caffeine in matcha using micellar electrokinetic chromatography. Results are presented for water and methanol extractions of matcha compared with water extraction of a popular green tea. Using a mg catechin/g of dry leaf comparison, results indicate that the concentration of epigallocatechin gallate (EGCG) available from drinking matcha is 137 times greater than the amount of EGCG available from China Green Tips green tea, and at least three times higher than the largest literature value for other green teas.

Determination of pyrrolizidine alkaloids in tea, herbal drugs and honey.

PubMed

Bodi, Dorina; Ronczka, Stefan; Gottschalk, Christoph; Behr, Nastassja; Skibba, Anne; Wagner, Matthias; Lahrssen-Wiederholt, Monika; Preiss-Weigert, Angelika; These, Anja

2014-01-01

Honey was previously considered to be one of the main food sources of human pyrrolizidine alkaloid (PA) exposure in Europe. However, comprehensive analyses of honey and tea sampled in the Berlin retail market revealed unexpected high PA amounts in teas. This study comprised the analysis of 87 honey as well as 274 tea samples including black, green, rooibos, melissa, peppermint, chamomile, fennel, nettle, and mixed herbal tea or fruit tea. Total PA concentrations in tea ranged from < LOD to 5647 µg kg(-1), while a mean value of about 10 µg kg(-1) was found in honey samples. Additionally, herbal drugs were investigated to identify the source of PA in teas. Results suggest that PA in tea samples are most likely a contamination caused by co-harvesting of PA-producing plants. In some cases such as fennel, anise or caraway, it cannot be excluded that these plants are able to produce PA themselves.

Alkaloid and polyphenol analysis by HPLC in green and black tea powders and their potential use as additives in ruminant diets

NASA Astrophysics Data System (ADS)

Ramdani, Diky; Chaudhry, Abdul S.; Seal, Chris J.

2018-02-01

We used HPLC to examine the bioactive compounds such as alkaloids and polyphenols in green and black tea powders and their use as potential additives in ruminant diets. Caffeine was the highest alkaloid in both green and black teas. Green tea had significantly higher concentrations of alkaloids and catechins but lower theaflavins than black tea. Epigallocatechin gallate, epicatechin gallate and epigallocatechin were the major catechins in green tea while theaflavin-3, 3'-digallate and theaflavin-3-gallate were the major theaflavins in black tea. Tea powders in ruminant diets decreased in vitro rumen ammonia and methane production without affecting volatile fatty acid profiles and the degradability of the diets. The tea powders containing variable amounts of alkaloids, catechins and theaflavins can potentially be used to decrease rumen ammonia and methane productions without any detrimental effect on rumen functions in vitro and perhaps ruminant productive efficiency.

Efficient extraction strategies of tea (Camellia sinensis) biomolecules.

PubMed

Banerjee, Satarupa; Chatterjee, Jyotirmoy

2015-06-01

Tea is a popular daily beverage worldwide. Modulation and modifications of its basic components like catechins, alkaloids, proteins and carbohydrate during fermentation or extraction process changes organoleptic, gustatory and medicinal properties of tea. Through these processes increase or decrease in yield of desired components are evident. Considering the varied impacts of parameters in tea production, storage and processes that affect the yield, extraction of tea biomolecules at optimized condition is thought to be challenging. Implementation of technological advancements in green chemistry approaches can minimize the deviation retaining maximum qualitative properties in environment friendly way. Existed extraction processes with optimization parameters of tea have been discussed in this paper including its prospects and limitations. This exhaustive review of various extraction parameters, decaffeination process of tea and large scale cost effective isolation of tea components with aid of modern technology can assist people to choose extraction condition of tea according to necessity.

Research on the effect of culture time on the kombucha tea beverage's antiradical capacity and sensory value.

PubMed

Gramza-Michałowska, Anna; Kulczyński, Bartosz; Xindi, Yuan; Gumienna, Małgorzata

2016-01-01

Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be beneficial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews. In the present study, Kombucha tea beverages were analyzed for TPC content, DPPH radical scavenging method and sensory value. The highest TPC content and DPPH radical scavenging capacity values were evaluated in yellow tea samples, both unfermented and kombucha, which did not differ within the storage time. The results of sensory evaluations of kombucha tea brews depend on the tea leaf variety used for preparing the drink. Research indicates that the fermentation process of tea brews with kombucha microbiota does not affect significantly its polyphenol content and antiradical capacity, and retains its components' biological activity.

Sensory and Instrumental Flavor Changes in Green Tea Brewed Multiple Times

PubMed Central

Lee, Jeehyun; Chambers, Delores; Chambers, Edgar

2013-01-01

Green teas in leaf form are brewed multiple times, a common selling point. However, the flavor changes, both sensory and volatile compounds, of green teas that have been brewed multiple times are unknown. The objectives of this study were to determine how the aroma and flavor of green teas change as they are brewed multiple times, to determine if a relationship exists between green tea flavors and green tea volatile compounds, and to suggest the number of times that green tea leaves can be brewed. The first and second brews of the green tea samples provided similar flavor intensities. The third and fourth brews provided milder flavors and lower bitterness and astringency when measured using descriptive sensory analysis. In the brewed liquor of green tea mostly linalool, nonanal, geraniol, jasmone, and β-ionone volatile compounds were present at low levels (using gas chromatography-mass spectrometry). The geraniol, linalool, and linalool oxide compounds in green tea may contribute to the floral/perfumy flavor. Green teas in leaf form may be brewed up to four times: the first two brews providing stronger flavor, bitterness, and astringency whereas the third and fourth brews will provide milder flavor, bitterness, and astringency. PMID:28239138

Cluster analysis of the biochemical composition in 53 Sichuan EGCG3"Me tea resources

NASA Astrophysics Data System (ADS)

Li, J. H.; Chen, S. X.; Zhu, M. Z.; Meng, X. L.

2017-09-01

The EGCG3"Me contents in the young tea leaves of 102 tea resources in sichuan were analyzed accurately using HPLC-DAD. The results revealed that there was a wide variation in EGCG3"Me levels among different tea resources. The EGCG3"Me content in different tea resources was in a range from 0 to 11.04 mg/g, mean was 2.33 mg/g.53 tea resources contained EGCG3"Me, accounting for 51.96% of the total number of resources survey. Shucha5, Jinguanyin, Chengxi11, Fenghuang-dancong, Chongpi 71-1 were found to contain higher EGCG3"Me content (>10mg/g).Cluster analysis showed that: 53 Sichuan EGCG3"Me tea resources were divided into six groups and the difference was obvious between their biochemical composition; tea resources rich in EGCG3"Me were mainly distributed in Sichuan, Chongqing and Fujian Province, mostly were shrub and mid-leaf, mainly existed in tea resources which were suitable to make green tea, oolong tea. The morphological and biochemical distribution provided a good theoretical basis for selecting and utilizing higher EGCG3"Me resources.

A comparison of aluminum levels in tea products from Hong Kong markets and in varieties of tea plants from Hong Kong and India.

PubMed

Fung, K F; Carr, H P; Poon, B H T; Wong, M H

2009-05-01

This study project aimed to investigate the concentrations of aluminum (Al) in tea products available in Hong Kong markets. Tea samples consisting of 47 different tea bags and 28 samples of tea leaves were analysed for concentrations of Al. All tea samples released Al (0.70-5.93 mg L(-1)) during a standard infusion period. In comparison to the Joint FAO/WHO Provisional Tolerable Weekly Intake guideline of 7 mg Al kg(-1) body weight, it was concluded that tea made with these tea leaves will not impose adverse human health impacts. The relative effects of age, soil available Al, and genetic differences on the levels of Al accumulated by tea bushes were investigated. It was found that there was no definite trend between the amount of Al accumulated and the age of tea bushes. The soil available Al influenced the levels of Al in Camellia sinensis to a certain extent, but it was evident that the ability of different varieties of C. sinensis to accumulate Al was variable. C. sinensis accumulated Al in all stages of growth. Young seedlings had lower contents of Al while the mobility of Al within the tea bushes was high. In a manner typical of hyperaccumulators, Al was not retained in the roots, but was consistently transported to the shoots. Aluminum in the tea bush was distributed between the different parts in the following order: mature leaves>roots>branches>young leaves.

Pulmonary function, respiratory symptoms, and dust exposures among workers engaged in early manufacturing processes of tea: a cohort study.

PubMed

Shieh, Tzong-Shiun; Chung, Jui-Jung; Wang, Chung-Jing; Tsai, Perng-Jy; Kuo, Yau-Chang; Guo, How-Ran

2012-02-13

To evaluate pulmonary function and respiratory symptoms in workers engaged in the early manufacturing processes of tea and to identify the associated factors, we conducted a study in a tea production area in Taiwan. We recruited tea workers who engaged in the early manufacturing process in the Mountain Ali area in Taiwan and a comparison group of local office workers who were matched for age, gender, and smoking habits. We performed questionnaire interviews, pulmonary function tests, skin prick tests, and measurement of specific IgE for tea on the participants and assessed tea dust exposures in the tea factories. The 91 participating tea workers had higher prevalence of respiratory symptoms than the comparison group (32 participants). Among tea workers, ball-rolling workers had the highest prevalence of symptoms and the highest exposures of inhalable dusts. At baseline, tea workers had similar pulmonary functions as the comparison group, but compared to the other tea workers ball-rolling workers had a lower ratio of the 1-second forced expiratory volume to forced vital capacity (FEV1/FVC) and a lower maximal mid-expiratory flow rate expressed as% of the predicted value--MMF (%pred). A total of 58 tea workers participated in the on-site investigation and the cross-shift lung function measurements. We found ball-rolling yielded the highest inhalable dust level, panning yielded the highest respirable dust level, and withering yielded the lowest levels of both dusts. Ball-rolling also yielded the highest coarse fraction (defined as inhalable dusts minus respirable dusts), which represented exposures from nose to tracheobronchial tract. During the shift, we observed significant declines in pulmonary function, especially in ball-rolling workers. Multiple regressions showed that age, height, work tasks, coarse fraction, and number of months working in tea manufacturing each year were independent predictors of certain pulmonary function parameters in tea workers. Tea workers engaged in early manufacturing processes of tea have higher prevalence of respiratory symptoms and pulmonary function impairment, which might be related to tea dust exposures, especially the coarse fraction.

A billion cups: The diversity, traditional uses, safety issues and potential of Chinese herbal teas.

PubMed

Fu, Yao; Yang, Jin-Chao; Cunningham, Anthony B; Towns, Alexandra Maria; Zhang, Yu; Yang, Hua-Ying; Li, Jian-Wen; Yang, Xue-Fei

2018-08-10

Herbal teas have long been consumed by Chinese people for preventive and/or therapeutic healthcare. Although herbal teas are widely consumed by many cultural groups in different regions of China, no thorough review has been undertaken to assess the diversity of the country's herbal tea usage. This literature review, complemented by a quantitative survey in an important tea market in Kunming, begins to fill this knowledge gap. The study aims to summarize the current knowledge of plant species used as herbal teas by different cultural groups in different regions of China, with a focus on the teas' perceived traditional healthcare functions, related phytochemical/pharmaceutical research, and safety issues. The study involved a comprehensive literature review and a market survey. The literature review was based on published ethnobotanical studies of herbal teas in China. We searched the Web of Science™, ELSEVIER, the China National Knowledge Infrastructure (CNKI) and the China Science and Technology Journal Database to locate relevant studies (including journal articles, Masters/PhD dissertations and books) that were published before March 2017. A species list was compiled based on the review and supplemented with information retrieved from the Scifinder database (https://scifinder.cas.org) and the Chinese Pharmacopoeia (2010). A Use Value Index was employed for ranking the most cited species. Based on the 29 most cited species, we discussed the current research status in relation to healthcare benefits and safety concerns of herbal teas in China. To better understand the current status of the herbal tea market in China, we also surveyed 136 tea vendors at the Xiongda Tea Market in Kunming. Information gathered from the survey included the species sold, the sale prices and the form of the herbal tea product. The literature identified 759 plant species used as herbal tea in China and the market survey identified an additional 23 species. Most of the species used were from the Leguminosae, Compositae and Lamiaceae families. Twenty two provinces and fourteen ethnic minority groups have records on the consumption of herbal teas. Southern China uses up to 82% of the total species, and 211 out of 759 species are used by minority groups. Thirty categories of traditional healthcare functions are linked with herbal teas, with clearing away heat, relieving toxicity and suppressing cough being the most important functions. There is phytochemical/pharmaceutical evidence to support the claimed healthcare benefits of some Chinese herbal teas. Although Chinese herbal teas are generally safe to consume, overdoses of some herbal teas and some unapproved mixtures of species may cause health risks. Based on our market survey, the prices of most herbal teas range between 100 and 200 RMB (US$15-30) per kg. A rich array of herbal tea species with various traditional healthcare functions have long been used in China, and as such there is a huge market potential for Chinese herbal teas. More pharmaceutical/phytochemical research is needed to assess a wide range of perceived healthcare benefits of Chinese herbal teas. Our research highlights the need to study herbal teas through an ethnopharmacological perspective and by employing a holistic approach, which requires greater consideration of traditional knowledge in the pharmacological research design. Product safety and sustainability issues should also be considered, so the traditional applications of herbal teas can be transformed to efficient health boosting functional products. Copyright © 2018 Elsevier B.V. All rights reserved.

Antifreeze in the hot core of Orion. First detection of ethylene glycol in Orion-KL

NASA Astrophysics Data System (ADS)

Brouillet, N.; Despois, D.; Lu, X.-H.; Baudry, A.; Cernicharo, J.; Bockelée-Morvan, D.; Crovisier, J.; Biver, N.

2015-04-01

Context. Ices are present in comets and in the mantles of interstellar grains. Their chemical composition has been indirectly derived by observing molecules released in the gas phase, when comets approach the sun and when ice mantles are sublimated or destroyed, e.g. in the hot cores present in high-mass, star-forming regions. Comparison of these chemical compositions sheds light on the formation of comets and on the evolution of interstellar matter from the molecular cloud to a protoplanetary disk, and it shows, to first order, a good agreement between the cometary and interstellar abundances. However, a complex O-bearing organic molecule, ethylene glycol (CH2OH)2, seems to depart from this correlation because it was not easily detected in the interstellar medium (Sgr B2) although it proved to be rather abundant with respect to other O-bearing species in comet C/1995 O1 (Hale-Bopp). Ethylene glycol thus appears, together with the closely related molecules glycolaldehyde CH2OHCHO and ethanol CH3CH2OH, as a key species in the comparison of interstellar and cometary ices as well as in any discussion on the formation of cometary matter. Aims: It is important to measure the molecular abundances in various hot cores to see if the observed differences between the interstellar medium and the comets are general. We focus here on the analysis of ethylene glycol in the nearest and best studied hot core-like region, Orion-KL. Methods: We use ALMA interferometric data because high spatial resolution observations allow us to reduce the line confusion problem with respect to single-dish observations since different molecules are expected to exhibit different spatial distributions. Furthermore, a large spectral bandwidth is needed because many individual transitions are required to securely detect large organic molecules. Confusion and continuum subtraction are major issues and have been handled with care. Results: We have detected the aGg' conformer of ethylene glycol in Orion-KL. The emission is compact and peaks towards the hot core close to the main continuum peak, about 2″ to the south-west; this distribution is notably different from other O-bearing species. Assuming optically thin lines and local thermodynamic equilibrium, we derive a rotational temperature of 145 ± 30 K and a column density of 4.6 ± 0.8 × 1015 cm-2. The limit on the column density of the gGg' conformer is five times lower. Based on observations carried out with ALMA and the IRAM Plateau de Bure Interferometer. IRAM is supported by INSU/CNRS (France), MPG (Germany) and IGN (Spain).Appendix A is available in electronic form at http://www.aanda.org

40 CFR Appendix A to Part 80 - Test for the Determination of Phosphorus in Gasoline

Code of Federal Regulations, 2013 CFR

2013-07-01

... Specification for Filter Paper for Use in Chemical Analysis. 3. Summary of method. 3.1 Organic matter in the...) during the entire period of sample heating. Note 1: If the temperature of the hot water bath drops below... 100-ml volumetric flasks submerged to the mark in ice water. 4.4 Filter Paper, for quantitative...

40 CFR Appendix A to Part 80 - Test for the Determination of Phosphorus in Gasoline

Code of Federal Regulations, 2012 CFR

2012-07-01

... Specification for Filter Paper for Use in Chemical Analysis. 3. Summary of method. 3.1 Organic matter in the...) during the entire period of sample heating. Note 1: If the temperature of the hot water bath drops below... 100-ml volumetric flasks submerged to the mark in ice water. 4.4 Filter Paper, for quantitative...

40 CFR Appendix A to Part 80 - Test for the Determination of Phosphorus in Gasoline

Code of Federal Regulations, 2014 CFR

2014-07-01

... Specification for Filter Paper for Use in Chemical Analysis. 3. Summary of method. 3.1 Organic matter in the...) during the entire period of sample heating. Note 1: If the temperature of the hot water bath drops below... 100-ml volumetric flasks submerged to the mark in ice water. 4.4 Filter Paper, for quantitative...

Club Ed: This University Is at Your Service

ERIC Educational Resources Information Center

Bartlett, Thomas

2008-01-01

Lots of colleges treat students like customers. How many have an ice-cream truck? And valet parking? And a concierge desk? And an enormous hot tub in the middle of the campus? Not too many. Actually, only one: High Point University. This once-sleepy institution in the hills of North Carolina has undergone a revival in the last couple of years,…

Task Analysis for Health Occupations. Cluster: Rehabilitation Services. Occupation: Physical Therapist Assistant. Education for Employment Task Lists.

ERIC Educational Resources Information Center

Lathrop, Janice

Task analyses are provided for two duty areas for the occupation of physical therapist assistant in the rehabilitation services cluster. Ten tasks are listed for the duty area "providing therapeutic measures": apply cold compress, administer hot soak, apply heat lamp, apply warm compress, apply ice bag, assist with dressing change, apply…

Green tea and risk of breast cancer in Asian Americans.

PubMed

Wu, Anna H; Yu, Mimi C; Tseng, Chiu-Chen; Hankin, Jean; Pike, Malcolm C

2003-09-10

There is substantial in vitro and in vivo evidence implicating tea polyphenols as chemopreventive agents against various cancers. However, epidemiologic data obtained from mainly Western populations are not supportive of a protective role of tea, mainly black tea, in the etiology of breast cancer. Much less is known about the relationship between green tea and breast cancer risk. During 1995-1998, we conducted a population-based, case-control study of breast cancer among Chinese, Japanese and Filipino women in Los Angeles County and successfully interviewed 501 breast cancer patients and 594 control subjects. Detailed information on menstrual and reproductive factors; dietary habits, including intake of black and green tea; and other lifestyle factors was collected. Risk of breast cancer was not related to black tea consumption. In contrast, green tea drinkers showed a significantly reduced risk of breast cancer, and this was maintained after adjusting for age, specific Asian ethnicity, birthplace, age at menarche, parity, menopausal status, use of menopausal hormones, body size and intake of total calories and black tea. Compared to women who did not drink green tea regularly (i.e., less than once a month), there was a significant trend of decreasing risk with increasing amount of green tea intake, adjusted odds ratios being 1.00, 0.71 (95% confidence interval [CI] 0.51-0.99) and 0.53 (95% CI 0.35-0.78), respectively, in association with no, 0-85.7 and >85.7 ml of green tea per day. The significant inverse association between risk of breast cancer and green tea intake remained after further adjustment for other potential confounders, including smoking; alcohol, coffee and black tea intake; family history of breast cancer; physical activity; and intake of soy and dark green vegetables. While both green tea and soy intake had significant, independent protective effects on breast cancer risk, the benefit of green tea was primarily observed among subjects who were low soy consumers. Similarly, the protective effect of soy was primarily observed among subjects who were nondrinkers of green tea. In summary, our results point to an important role of both green tea and soy intake in relation to breast cancer risk in Asian-American women. Copyright 2003 Wiley-Liss, Inc.

Theoretical Analysis on Marangoni-driven Cavity Formation in Ice during In Situ Burning of Oil Spills in Ice-infested Waters

NASA Astrophysics Data System (ADS)

Farmahini Farahani, H.; Jomaas, G.; Rangwala, A. S.

2017-12-01

In situ burning, intentional burning of discharged oil on the water surface, is a promising response method to oil spill accidents in the Arctic. However, burning of the oil adjacent to ice bodies creates a lateral cavity in the ice. As a result of the cavity formation the removal efficiency which is a key success criterion for in situ burning operation will decrease. The formation of lateral cavities are noticed recently and only a few experimental studies have addressed them. These experiments have shown lateral cavities with a length of <12 cm for 5 minutes burning of crude oil in laboratory. Our previous findings indicate the existence of a direct relation between the burning rate of the oil and penetration length in the ice. In addition, on the surface of the oil and near the ice the anchoring of the flame on the oil surface creates a severe horizontal temperature gradient which in turn generates a Marangoni flow from hot to cold regions. This is found to be the dominant heat transfer mechanism that is providing the heat for the ice to melt. Here, we introduce an order of magnitude analysis on the governing equations of the ice melting problem to estimate the penetration length of a burning oil near ice. This correlation incorporates the flame heat feedback with the surface flow driven by Marangoni convection. The melting energy continuity is also included in the analysis to complete the energy transfer cycle that leads to melting of the ice. The comparison between this correlation and the existing experimental data shows a very good agreement. Therefore, this correlation can be used to estimate the penetration length for burning of an actual spill and can be applied towards improved guidelines of burning adjacent to ice bodies, so as to enhance the chances for successful implantation of in situ burning.

Prevalence of Brick Tea-Type Fluorosis in the Tibet Autonomous Region

PubMed Central

Fan, Zhipeng; Gao, Yanhui; Wang, Wei; Gong, Hongqiang; Guo, Min; Zhao, Shengcheng; Liu, Xuehui; Yu, Bing; Sun, Dianjun

2016-01-01

Background The prevalence of brick tea-type fluorosis is high in Tibet because of the habit of drinking brick tea in this region. Brick tea-type fluorosis has become an urgent public health problem in China. Methods A cross-sectional survey was conducted to investigate prevalence of brick tea-type fluorosis in all districts of Tibet using a stratified cluster sampling method. Dental fluorosis in children aged 8–12 years and clinical skeletal fluorosis in adults were diagnosed according to the national criteria. A total of 423 children and 1320 adults participated in the study. Samples of drinking water, brick tea, brick tea infusion (or buttered tea), and urine were collected and measured for fluoride concentrations by the fluoride ion selective electrode method. Results The fluoride level in all but one of the brick tea samples was above the national standard. The average daily fluoride intake from drinking brick tea in all seven districts in Tibet was much higher than the national standard. The prevalence of dental fluorosis was 33.57%, and the prevalence of clinical skeletal fluorosis was 46.06%. The average daily fluoride intake from drinking brick tea (r = 0.292, P < 0.05), urine fluoride concentrations in children (r = 0.134, P < 0.05), urine fluoride concentrations in adults (r = 0.162, P < 0.05), and altitude (r = 0.276, P < 0.05) were positively correlated with the prevalence of brick tea-type fluorosis. Herdsmen had the highest fluoride exposure and the most severe skeletal fluorosis. Conclusions Brick tea-type fluorosis in Tibet is more serious than in other parts of China. The altitude and occupational factors are important risk factors for brick tea-type fluorosis. PMID:26499132

Zinc ion enhances GABA tea-mediated oxidative DNA damage.

PubMed

Chuang, Show-Mei; Wang, Hsueh-Fang; Hsiao, Ching-Chuan; Cherng, Shur-Hueih

2012-02-15

GABA tea is a tea product that contains a high level of γ-aminobutyric acid (GABA). Previous study has demonstrated a synergistic effect of GABA tea and copper ions on DNA breakage. This study further explored whether zinc (Zn), a nonredox metal, modulated DNA cleavage induced by GABA tea extract. In a cell-free system, Zn(2+) significantly enhanced GABA tea extract and (-)-epigallocatechin-3-gallate (EGCG)- or H(2)O(2)-induced DNA damage at 24 h of incubation. Additionally, low dosages of GABA tea extract (1-10 μg/mL) possessed pro-oxidant activity to increase H(2)O(2)/Zn(2+)-induced DNA cleavage in a dose-dependent profile. By use of various reactive oxygen scavengers, it was observed that glutathione, catalase, and potassium iodide effectively inhibited DNA degradation caused by the GABA tea extract/H(2)O(2)/Zn(2+) system. Moreover, the data showed that the GABA tea extract itself (0.5-5 mg/mL) could induce DNA cleavage in a long-term exposure (48 h). EGCG, but not the GABA tea extract, enhanced H(2)O(2)-induced DNA cleavage. In contrast, GABA decreased H(2)O(2)- and EGCG-induced DNA cleavage, suggesting that GABA might contribute the major effect on the antioxidant activity of GABA tea extract. Furthermore, a comet assay revealed that GABA tea extract (0.25 mg/mL) and GABA had antioxidant activity on H(2)O(2)-induced DNA breakage in human peripheral lymphocytes. Taken together, these findings indicate that GABA tea has the potential of both pro-oxidant and antioxidant. It is proposed that a balance between EGCG-induced pro-oxidation and GABA-mediated antioxidation may occur in a complex mixture of GABA tea extract.

MoTea4-Mediated Polarized Growth Is Essential for Proper Asexual Development and Pathogenesis in Magnaporthe oryzae▿†

PubMed Central

Patkar, Rajesh N.; Suresh, Angayarkanni; Naqvi, Naweed I.

2010-01-01

Polarized growth is essential for cellular development and function and requires coordinated organization of the cytoskeletal elements. Tea4, an important polarity determinant, regulates localized F-actin assembly and bipolar growth in fission yeast and directional mycelial growth in Aspergillus. Here, we characterize Tea4 in the rice blast fungus Magnaporthe oryzae (MoTea4). Similar to its orthologs, MoTea4-green fluorescent protein (MoTea4-GFP) showed punctate distribution confined to growth zones, particularly in the mycelial tips, aerial hyphae, conidiophores, conidia, and infection structures (appressoria) in Magnaporthe. MoTea4 was dispensable for vegetative growth in Magnaporthe. However, loss of MoTea4 led to a zigzag morphology in the aerial hyphae and a huge reduction in conidiation. The majority of the tea4Δ conidia were two celled, as opposed to the tricellular conidia in the wild type. Structure-function analysis indicated that the SH3 and coiled-coil domains of MoTea4 are necessary for proper conidiation in Magnaporthe. The tea4Δ conidia failed to produce proper appressoria and consequently failed to infect the host plants. The tea4Δ conidia and germ tubes showed disorganized F-actin structures with significantly reduced numbers of cortical actin patches. Compared to the wild-type conidia, the tea4Δ conidia showed aberrant germination, poor cytoplasmic streaming, and persistent accumulation of lipid droplets, likely due to the impaired F-actin cytoskeleton. Latrunculin A treatment of germinating wild-type conidia showed that an intact F-actin cytoskeleton is indeed essential for appressorial development in Magnaporthe. We show that MoTea4 plays an important role in organizing the F-actin cytoskeleton and is essentially required for polarized growth and morphogenesis during asexual and pathogenic development in Magnaporthe. PMID:20472691

Prevalence of Brick Tea-Type Fluorosis in the Tibet Autonomous Region.

PubMed

Fan, Zhipeng; Gao, Yanhui; Wang, Wei; Gong, Hongqiang; Guo, Min; Zhao, Shengcheng; Liu, Xuehui; Yu, Bing; Sun, Dianjun

2016-01-01

The prevalence of brick tea-type fluorosis is high in Tibet because of the habit of drinking brick tea in this region. Brick tea-type fluorosis has become an urgent public health problem in China. A cross-sectional survey was conducted to investigate prevalence of brick tea-type fluorosis in all districts of Tibet using a stratified cluster sampling method. Dental fluorosis in children aged 8-12 years and clinical skeletal fluorosis in adults were diagnosed according to the national criteria. A total of 423 children and 1320 adults participated in the study. Samples of drinking water, brick tea, brick tea infusion (or buttered tea), and urine were collected and measured for fluoride concentrations by the fluoride ion selective electrode method. The fluoride level in all but one of the brick tea samples was above the national standard. The average daily fluoride intake from drinking brick tea in all seven districts in Tibet was much higher than the national standard. The prevalence of dental fluorosis was 33.57%, and the prevalence of clinical skeletal fluorosis was 46.06%. The average daily fluoride intake from drinking brick tea (r = 0.292, P < 0.05), urine fluoride concentrations in children (r = 0.134, P < 0.05), urine fluoride concentrations in adults (r = 0.162, P < 0.05), and altitude (r = 0.276, P < 0.05) were positively correlated with the prevalence of brick tea-type fluorosis. Herdsmen had the highest fluoride exposure and the most severe skeletal fluorosis. Brick tea-type fluorosis in Tibet is more serious than in other parts of China. The altitude and occupational factors are important risk factors for brick tea-type fluorosis.

Changing climate and the value of the tea landscape in Assam

NASA Astrophysics Data System (ADS)

Biggs, E. M.; Gupta, N.; Duncan, J.; Saikia, S. D.

2015-12-01

Tea production has a measurable impact upon millions of people's livelihoods in northeast India. The region is experiencing changes in climate characteristics which are placing added pressure on the tea industry for sustaining livelihoods. To increase understanding of the role of tea within the Assam landscape, this research has engaged with multiple local tea-producing stakeholders. Approximately 65% of Assam's tea is produced in large plantations, with the remaining 35% produced in smallholdings. Questionnaires were used to obtain information on land management practices operationalised by plantation managers and smallholders. Focus group sessions using the Delphi technique were conducted with tea workers (labourers for the plantations) to ascertain the level of importance of the tea sector to sustaining their livelihoods. Questionnaires and focus group surveys also attempted to establish stakeholder understanding of climate change. Data were analysed using spatial statistics to investigate intra- and inter-region variation in responses. Focus group responses were categorised to determine the livelihood asset base available to tea workers within plantations, with patterns of (dis)similarity observed spatially. Results indicate that land management practices (e.g. fertiliser and pesticide application), tea processing methods (e.g. onsite factory and energy generation), and social provisions for tea workers (e.g. sanitation and education facilities) varied greatly across the main tea growing regions of Assam. Tea workers listed numerous environmental and social factors as important for sustaining livelihoods, with the top ranked factors similar across some plantations (e.g. drinking water availability and access). Plantation managers are highly concerned with how climate conditions are affecting tea production, and although workers were aware of climate change issues in some plantations, socioeconomic conditions seemed of more pressing concern to their livelihoods.

Tea enhances insulin activity.

PubMed

Anderson, Richard A; Polansky, Marilyn M

2002-11-20

The most widely known health benefits of tea relate to the polyphenols as the principal active ingredients in protection against oxidative damage and in antibacterial, antiviral, anticarcinogenic, and antimutagenic activities, but polyphenols in tea may also increase insulin activity. The objective of this study was to determine the insulin-enhancing properties of tea and its components. Tea, as normally consumed, was shown to increase insulin activity >15-fold in vitro in an epididymal fat cell assay. Black, green, and oolong teas but not herbal teas, which are not teas in the traditional sense because they do not contain leaves of Camellia senensis, were all shown to increase insulin activity. High-performance liquid chromatography fractionation of tea extracts utilizing a Waters SymmetryPrep C18 column showed that the majority of the insulin-potentiating activity for green and oolong teas was due to epigallocatechin gallate. For black tea, the activity was present in several regions of the chromatogram corresponding to, in addition to epigallocatechin gallate, tannins, theaflavins, and other undefined compounds. Several known compounds found in tea were shown to enhance insulin with the greatest activity due to epigallocatechin gallate followed by epicatechin gallate, tannins, and theaflavins. Caffeine, catechin, and epicatechin displayed insignificant insulin-enhancing activities. Addition of lemon to the tea did not affect the insulin-potentiating activity. Addition of 5 g of 2% milk per cup decreased the insulin-potentiating activity one-third, and addition of 50 g of milk per cup decreased the insulin-potentiating activity approximately 90%. Nondairy creamers and soy milk also decreased the insulin-enhancing activity. These data demonstrate that tea contains in vitro insulin-enhancing activity and the predominant active ingredient is epigallocatechin gallate.

Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies.

PubMed

Lv, Hai-Peng; Zhang, Yue; Shi, Jiang; Lin, Zhi

2017-10-01

Dark teas are rich in secondary metabolites, such as phenolics and flavonoids, which have been suggested to be associated with their health benefits. In this study, the concentrations of tea polyphenols, tea pigments, catechins, flavonoids, alkaloid, and volatile components in 44 dark tea samples, including Pu-erh, Fuzhuan and Liubao teas, were systematically examined. Among the samples tested, Pu-erh tea contained the highest total flavonoid content (5.24±0.05%), followed by Liubao (4.45±0.61%) and Fuzhuan teas (3.33±0.23%). The tea polyphenols levels in the dark teas were approximately 10%, and no statistically significant differences (p>0.05) were found among the different types. Hexadecanoic acid was the most abundant aroma component in the dark teas, accounting for 15-20% of the total volatile oils. Moreover, the antioxidant activities of these dark teas were analyzed using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) assay, ferric reducing antioxidant power (FRAP) assay, and cellular antioxidant activity (CAA) assay (HepG2 cells). The fat metabolism modulation activities (FMMA) of the dark teas were tested using a high-throughput screening method (SMMC-7221 cells). The results indicated that the different dark teas had diverse antioxidant activities, and the variation in the activities was significant. Correlation analysis showed that there was a significant positive correlation between the levels of EGCG and antioxidant activities measured using the ABTS (r=0.916) and FRAP (r=0.853) assays, and the levels of total flavonoids and theabrownins correlated well with the values determined using the CAA (r=0.845 and 0.865, respectively) assay. Copyright © 2016 Elsevier Ltd. All rights reserved.

Infusing pleasure: Mood effects of the consumption of a single cup of tea.

PubMed

Einöther, Suzanne J L; Rowson, Matthew; Ramaekers, Johannes G; Giesbrecht, Timo

2016-08-01

Tea has historically been associated with mood benefits. Nevertheless, few studies have empirically investigated mood changes after tea consumption. We explored immediate effects of a single cup of tea up to an hour post-consumption on self-reported valence, arousal, discrete emotions, and implicit measures of mood. In a parallel group design, 153 participants received a cup of tea or placebo tea, or a glass of water. Immediately (i.e. 5 min) after consumption, tea increased valence but reduced arousal, as compared to the placebo. There were no differences at later time points. Discrete emotions did not differ significantly between conditions, immediately or over time. Water consumption increased implicit positivity as compared to placebo. Finally, consumption of tea and water resulted in higher interest in activities overall and in specific activity types compared to placebo. The present study shows that effects of a single cup of tea may be limited to an immediate increase in pleasure and decrease in arousal, which can increase interest in activities. Differences between tea and water were not significant, while differences between water and placebo on implicit measures were unexpected. More servings over a longer time may be required to evoke tea's arousing effects and appropriate tea consumption settings may evoke more enduring valence effects. Copyright © 2016 Elsevier Ltd. All rights reserved.

Transfer of ochratoxin A from raw black tea to tea infusions prepared according to the Turkish tradition.

PubMed

Toman, Jakub; Malir, Frantisek; Ostry, Vladimir; Kilic, Mehmet Akif; Roubal, Tomas; Grosse, Yann; Pfohl-Leszkowicz, Annie

2018-01-01

Ochratoxin A (OTA) is a natural contaminant of food including tea with multiple toxic effects, which poses a threat to human health. In terms of lifestyle, the Turkish population is a frequent visitor of tearooms, and the traditional Turkish tea preparation is one of the most popular ways of preparing tea infusion. The aim of this study was to investigate OTA transfer from raw black tea to the tea infusion prepared according to the Turkish tradition. A high-performance liquid chromatography method with a limit of quantification of 0.35 ng g -1 was used for OTA determination. The OTA amount in raw black teas from Turkey ranged from ≤0.35 ng g -1 up to 56.7 ng g -1 . An homogenised sample of black tea naturally contaminated with 55.0 ng g -1 was used to prepare infusions. The OTA transfer from the black tea to the infusion was found to be 41.5% ± 7%. These data are important for the realisation of a 'Total Diet study' (TDS). The TDS can be a complementary tool to estimate the population dietary exposure to OTA across the entire diet by analysing main foods prepared 'as consumed' (tea infusions) and not 'as purchased' (raw tea). © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

The effect of green, black and white tea on the level of alpha and gamma tocopherols in free radical-induced oxidative damage of human red blood cells.

PubMed

Gawlik, Małgorzata; Czajka, Aneta

2007-01-01

The present study was undertaken to investigate the effect of aqueous tea extracts on lipid peroxidation and alpha and gamma tocopherols concentration in the oxidative damage of human red blood cells (RBC). RBC was taken as the model for study of the oxidative damage was induced by cumene hydroperoxide (cumOOH). The antioxidative property of leaf green tea, leaf and granulate of black tea and white tea at levels 1, 2, 4 g/150 mL of water were evaluated. The correlation was observed between reducing power of tea extract and formation of malondialdehyde--MDA (an indicator of lipid peroxidation) in oxidative damage of RBC. All tea extracts at level of 4 g/150 mL of water significantly decreased concentration of MDA. The extract of green tea in comparison to black and white tea extracts at the same levels seems to be a better protective agent against oxidative stress. The antioxidant synergism between components extracted from leaves of green tea and endogenous alpha tocopherol in the oxidative damage of red blood cells was observed. The consumption of alpha tocopherol in oxidative damage of RBC was the lowest after treatment with the highest dose of green tea extract. All tea extracts did not protect against decrease of gamma tocopherol in human erythrocytes treated with cumOOH.

Killing K channels with TEA+.

PubMed

Khodakhah, K; Melishchuk, A; Armstrong, C M

1997-11-25

Tetraethylammonium (TEA+) is widely used for reversible blockade of K channels in many preparations. We noticed that intracellular perfusion of voltage-clamped squid giant axons with a solution containing K+ and TEA+ irreversibly decreased the potassium current when there was no K+ outside. Five minutes of perfusion with 20 mM TEA+, followed by removal of TEA+, reduced potassium current to < 5% of its initial value. The irreversible disappearance of K channels with TEA+ could be prevented by addition of > or = 10 mM K+ to the extracellular solution. The rate of disappearance of K channels followed first-order kinetics and was slowed by reducing the concentration of TEA+. Killing is much less evident when an axon is held at -110 mV to tightly close all of the channels. The longer-chain TEA+ derivative decyltriethylammonium (C10+) had irreversible effects similar to TEA+. External K+ also protected K channels against the irreversible action of C10+. It has been reported that removal of all K+ internally and externally (dekalification) can result in the disappearance of K channels, suggesting that binding of K+ within the pore is required to maintain function. Our evidence further suggests that the crucial location for K+ binding is external to the (internal) TEA+ site and that TEA+ prevents refilling of this location by intracellular K+. Thus in the absence of extracellular K+, application of TEA+ (or C10+) has effects resembling dekalification and kills the K channels.

Metabolomics analysis reveals the metabolic and functional roles of flavonoids in light-sensitive tea leaves.

PubMed

Zhang, Qunfeng; Liu, Meiya; Ruan, Jianyun

2017-03-20

As the predominant secondary metabolic pathway in tea plants, flavonoid biosynthesis increases with increasing temperature and illumination. However, the concentration of most flavonoids decreases greatly in light-sensitive tea leaves when they are exposed to light, which further improves tea quality. To reveal the metabolism and potential functions of flavonoids in tea leaves, a natural light-sensitive tea mutant (Huangjinya) cultivated under different light conditions was subjected to metabolomics analysis. The results showed that chlorotic tea leaves accumulated large amounts of flavonoids with ortho-dihydroxylated B-rings (e.g., catechin gallate, quercetin and its glycosides etc.), whereas total flavonoids (e.g., myricetrin glycoside, epigallocatechin gallate etc.) were considerably reduced, suggesting that the flavonoid components generated from different metabolic branches played different roles in tea leaves. Furthermore, the intracellular localization of flavonoids and the expression pattern of genes involved in secondary metabolic pathways indicate a potential photoprotective function of dihydroxylated flavonoids in light-sensitive tea leaves. Our results suggest that reactive oxygen species (ROS) scavenging and the antioxidation effects of flavonoids help chlorotic tea plants survive under high light stress, providing new evidence to clarify the functional roles of flavonoids, which accumulate to high levels in tea plants. Moreover, flavonoids with ortho-dihydroxylated B-rings played a greater role in photo-protection to improve the acclimatization of tea plants.

Molecular and Clinical Effects of Green Tea and Fermented Papaya Preparation on Diabetes and Cardiovascular Diseases

ClinicalTrials.gov

2014-11-14

Assess the Effect of Green Tea on Diabetes; Assess the Effect of Fermented Papaya Pretration on Diabetes; Effects of Green Tea and FPP on C-reactive Proteins; Effects of Green Tea and FPP of Lipid Profiles in Diabetes; Effect of Green Tea and FPP on Atheroma Formation

Quality components and antidepressant-like effects of GABA green tea.

PubMed

Teng, Jie; Zhou, Wen; Zeng, Zhen; Zhao, Wenfang; Huang, Yahui; Zhang, Xu

2017-09-20

Gamma (γ)-aminobutyric acid (GABA) green tea, with high GABA content, is a kind of special green tea. The goals of this study are to analyze the changes in quality components of green tea during anaerobic treatment, and to investigate whether or not the extract of GABA present in green tea can prevent depression or improve the depressive state of animals. Results showed that GABA content in green tea had increased significantly after anaerobic treatment. The contents of tea polysaccharides, total free amino acids, and water extracts were also increased whereas tea polyphenols were reduced. More importantly, the extract of GABA green tea could alleviate mouse depression and stress from desperate environments through the forced swim test (FST), tail suspension test (TST), mRNA and protein expression levels of GABA A receptors. Therefore, these results indicate that GABA green tea may have a health effect on prevention and alleviation of depression, and it works on the GABAergic neurotransmission of mouse cerebral cortex via up-regulating expression of the GABA A receptor α1 subunit, thus ameliorating depression.

Topical application of green and white tea extracts provides protection from solar-simulated ultraviolet light in human skin.

PubMed

Camouse, Melissa M; Domingo, Diana Santo; Swain, Freddie R; Conrad, Edward P; Matsui, Mary S; Maes, Daniel; Declercq, Lieve; Cooper, Kevin D; Stevens, Seth R; Baron, Elma D

2009-06-01

Tea polyphenols have been found to exert beneficial effects on the skin via their antioxidant properties. We sought to determine whether topical application of green tea or white tea extracts would prevent simulated solar radiation-induced oxidative damages to DNA and Langerhans cells that may lead to immune suppression and carcinogenesis. Skin samples were analysed from volunteers or skin explants treated with white tea or green tea after UV irradiation. In another group of patients, the in vivo immune protective effects of green and white tea were evaluated using contact hypersensitivity to dinitrochlorobenzene. Topical application of green and white tea offered protection against detrimental effects of UV on cutaneous immunity. Such protection is not because of direct UV absorption or sunscreen effects as both products showed a sun protection factor of 1. There was no significant difference in the levels of protection afforded by the two agents. Hence, both green tea and white tea are potential photoprotective agents that may be used in conjunction with established methods of sun protection.

Formation and emission of linalool in tea (Camellia sinensis) leaves infested by tea green leafhopper (Empoasca (Matsumurasca) onukii Matsuda).

PubMed

Mei, Xin; Liu, Xiaoyu; Zhou, Ying; Wang, Xiaoqin; Zeng, Lanting; Fu, Xiumin; Li, Jianlong; Tang, Jinchi; Dong, Fang; Yang, Ziyin

2017-12-15

Famous oolong tea (Oriental Beauty), which is manufactured by tea leaves (Camellia sinensis) infected with tea green leafhoppers, contains characteristic volatile monoterpenes derived from linalool. This study aimed to determine the formation mechanism of linalool in tea exposed to tea green leafhopper attack. The tea green leafhopper responsible for inducing the production of characteristic volatiles was identified as Empoasca (Matsumurasca) onukii Matsuda. E. (M.) onukii attack significantly induced the emission of linalool from tea leaves (p<0.05) as a result of the up-regulation of the linalool synthases (CsLIS1 and CsLIS2) (p<0.05). Continuous mechanical damage significantly enhanced CsLIS1 and CsLIS2 expression levels and linalool emission (p<0.05). Therefore, continuous wounding was a key factor causing the formation and emission of linalool from tea leaves exposed to E. (M.) onukii attack. This information should prove helpful for the future use of stress responses of plant secondary metabolism to improve quality components of agricultural products. Copyright © 2017 Elsevier Ltd. All rights reserved.

Dissipation Pattern, Processing Factors, and Safety Evaluation for Dimethoate and Its Metabolite (Omethoate) in Tea (Camellia Sinensis)

PubMed Central

Pan, Rong; Chen, Hong-Ping; Zhang, Ming-Lu; Wang, Qing-Hua; Jiang, Ying; Liu, Xin

2015-01-01

Residue levels of dimethoate and its oxon metabolite (omethoate) during tea planting, manufacturing, and brewing were investigated using a modified QuEChERS sample preparation and gas chromatography. Dissipation of dimethoate and its metabolite in tea plantation followed the first-order kinetic with a half-life of 1.08–1.27 d. Tea manufacturing has positive effects on dimethoate dissipation. Processing factors of dimethoate are in the range of 2.11–2.41 and 1.41–1.70 during green tea and black tea manufacturing, respectively. Omethoate underwent generation as well as dissipation during tea manufacturing. Sum of dimethoate and omethoate led to a large portion of 80.5–84.9% transferring into tea infusion. Results of safety evaluation indicated that omethoate could bring higher human health risk than dimethoate due to its higher hazard quotient by drinking tea. These results would provide information for the establishment of maximum residue limit and instruction for the application of dimethoate formulation on tea crop. PMID:26406463

Tracking residual organochlorine pesticides (OCPs) in green, herbal, and black tea leaves and infusions of commercially available tea products marketed in Poland.

PubMed

Witczak, Agata; Abdel-Gawad, Hassan; Zalesak, Michal; Pohoryło, Anna

2018-03-01

The content of residual organochlorine pesticides (OCPs) was examined in green, herbal, and black tea leaves as well as in their infusions prepared from tea products marketed in the main supermarkets in Poland. It was found that the detected mean levels of organochlorine residues in tea leaves ranged from

Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine in tea and the factors affecting their formation.

PubMed

Jiao, Ye; He, Jialiang; Li, Fengli; Tao, Guanjun; Zhang, Shuang; Zhang, Shikang; Qin, Fang; Zeng, Maomao; Chen, Jie

2017-10-01

The levels of N ε -(carboxymethyl)lysine (CML) and N ε -(carboxyethyl)lysine (CEL) in 99 tea samples from 14 geographic regions, including 44 green, 7 oolong, 41 black, and 7 dark teas were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The CML and CEL contents varied from 11.0 to 1701μg/g tea and 4.6 to 133μg/g tea, respectively. Dark tea presented the highest levels of CML and CEL, whereas green and oolong teas presented the lowest levels. Five kinds of catechins in the tea were also analyzed, and spearman's correlation coefficients showed that all the catechins negatively correlated with CML and CEL. The results suggested that withering, fermentation and pile fermentation may facilitate the formation of CML and CEL. Catechins might inhibit the formation of CML and CEL, but their inhibitory effects may be affected by tea processing. The results of this study are useful for the production of healthier tea. Copyright © 2017. Published by Elsevier Ltd.

An Improved Weighted Partial Least Squares Method Coupled with Near Infrared Spectroscopy for Rapid Determination of Multiple Components and Anti-Oxidant Activity of Pu-Erh Tea.

PubMed

Liu, Ze; Xie, Hua-Lin; Chen, Lin; Huang, Jian-Hua

2018-05-02

Background: Pu-erh tea is a unique microbially fermented tea, which distinctive chemical constituents and activities are worthy of systematic study. Near infrared spectroscopy (NIR) coupled with suitable chemometrics approaches can rapidly and accurately quantitatively analyze multiple compounds in samples. Methods: In this study, an improved weighted partial least squares (PLS) algorithm combined with near infrared spectroscopy (NIR) was used to construct a fast calibration model for determining four main components, i.e., tea polyphenols, tea polysaccharide, total flavonoids, theanine content, and further determine the total antioxidant capacity of pu-erh tea. Results: The final correlation coefficients R square for tea polyphenols, tea polysaccharide, total flavonoids content, theanine content, and total antioxidant capacity were 0.8288, 0.8403, 0.8415, 0.8537 and 0.8682, respectively. Conclusions : The current study provided a comprehensive study of four main ingredients and activity of pu-erh tea, and demonstrated that NIR spectroscopy technology coupled with multivariate calibration analysis could be successfully applied to pu-erh tea quality assessment.

Tea intake, COMT genotype, and breast cancer in Asian-American women.

PubMed

Wu, Anna H; Tseng, Chiu-Chen; Van Den Berg, David; Yu, Mimi C

2003-11-01

There is substantial in vitro and in vivo evidence implicating tea polyphenols as chemopreventive agents against various cancers. In a case-control study conducted among Asian-American women in Los Angeles County, we reported a significant inverse relationship between intake of green tea and risk of breast cancer (A. H. Wu et al., Int. J. Cancer, 106: 574-579, 2003). Because catechol-containing tea polyphenols are very rapidly O-methylated by human catechol-O-methyltransferase (COMT), we are interested in determining whether the association between tea intake and breast cancer differed in women according to COMT genotype. We examined the interrelationships between tea intake, COMT genotype, and breast cancer risk in 589 incident cases and 563 population-based controls from a population-based case-control study of breast cancer in Chinese-, Japanese-, and Filipino-American women in Los Angeles County. Risk of breast cancer was influenced significantly by intake of tea, particularly green tea intake. However, the inverse association between tea intake and breast cancer risk was observed only among individuals who possessed at least one low-activity COMT allele. Among women who carried at least one low activity COMT allele, tea drinkers showed a significantly reduced risk of breast cancer (adjusted odds ratio, 0.48; 95% confidence interval, 0.29-0.77) compared with nontea drinkers after adjustment for relevant demographic, menstrual, reproductive, and dietary factors. This risk reduction was observed in relation to both green tea and black tea intake. In contrast, risk of breast cancer did not differ between tea drinkers and nontea drinkers among those who were homozygous for the high activity COMT allele (adjusted odds ratio, 1.02; 95% confidence interval, 0.66-1.60). In conclusion, tea catechins appeared to reduce breast cancer risk in this study of Asian-American women. Reduction in risk was strongest among persons who had the low activity COMT alleles, suggesting these individuals were less efficient in eliminating tea catechins and may derive the most benefit from these compounds.

Data on green tea flavor determinantes as affected by cultivars and manufacturing processes.

PubMed

Han, Zhuo-Xiao; Rana, Mohammad M; Liu, Guo-Feng; Gao, Ming-Jun; Li, Da-Xiang; Wu, Fu-Guang; Li, Xin-Bao; Wan, Xiao-Chun; Wei, Shu

2017-02-01

This paper presents data related to an article entitled "Green tea flavor determinants and their changes over manufacturing processes" (Han et al., 2016) [1]. Green tea samples were prepared with steaming and pan firing treatments from the tender leaves of tea cultivars 'Bai-Sang Cha' ('BAS') and 'Fuding-Dabai Cha' ('FUD'). Aroma compounds from the tea infusions were detected and quantified using HS-SPME coupled with GC/MS. Sensory evaluation was also made for characteristic tea flavor. The data shows the abundances of the detected aroma compounds, their threshold values and odor characteristics in the two differently processed tea samples as well as two different cultivars.

Proline-rich proteins moderate the inhibitory effect of tea on iron absorption in rats.

PubMed

Kim, Hee-Seon; Miller, Dennis D

2005-03-01

Tea inhibits iron absorption in studies in which tea is given with radiolabeled iron to humans as a single dose. Our objective was to test the hypothesis that proline-rich proteins (PRPs) may act as a defense against this effect by forming complexes with tannins, thereby preventing them from inhibiting iron absorption. Two studies were conducted. In study 1, rats were given test solutions containing (59)FeCl(3) in water, tea, or tea + gelatin (T/G). In study 2, the rats were divided into 3 groups and assigned to one of 3 nutritionally complete diets: control, tea (5 g tea tannin/kg diet), or T/G (5 g tea tannin + 60 g gelatin/kg diet). Rats were fed the respective diets for 5 d and then given a single (59)Fe-labeled meal of the diet. Iron absorption was measured by whole-body retention of the (59)Fe over a 2-wk period. Iron absorption in study 1 was lower in the tea group (24 +/- 9.6%, P < 0.05) than in the T/G (42 +/- 19.4%) or water groups (50 +/- 7.5%). In study 2, iron absorption did not differ among the groups. Rats fed the tea diet had dramatic hypertrophy of the parotid salivary glands. Adding gelatin as a proxy for salivary PRPs to the tea eliminated the inhibitory effect of tea on iron absorption. The results suggest that PRPs, whether from salivary glands or diet, can protect against the inhibition of iron absorption by tea.

Green and black tea intake in relation to prostate cancer risk among Singapore Chinese

PubMed Central

Montague, Julia A.; Wu, Anna H.; Genkinger, Jeanine M.; Koh, Woon-Puay; Wong, Alvin S.; Wang, Renwei; Yuan, Jian-Min; Yu, Mimi C.

2013-01-01

Purpose Tea is one of the most commonly consumed beverages worldwide. To date, observational data from prospective cohort studies investigating the relationship between green and black tea intake and prostate cancer risk are sparse and equivocal. In a population-based, prospective cohort study of Chinese men in Singapore, we investigated the relationship between green and black tea intake and prostate cancer risk. Methods Tea consumption data for 27,293 men were collected at baseline (between 1993 and 1998) using a validated food frequency questionnaire. After an average of 11.2 years of follow-up, 298 men had developed prostate cancer. Proportional hazards regression methods were used to assess the associations between tea intake and prostate cancer risk. Results There was no association between daily green tea intake and prostate cancer risk, compared with no green tea intake [hazard ratio (HR) = 1.08; 95 % confidence interval (CI) 0.79, 1.47]. For black tea, a statistically significant positive association and trend were observed for daily intake compared with no black tea intake (HR = 1.41, 95 % CI 1.03, 1.92; p for trend <0.01) Conclusions Few prospective data are available from populations that have both a high level and wide range of black and green tea intake; this study represents a unique opportunity to evaluate their individual effects on prostate cancer risk. Our findings support the notion that green tea intake does not protect against prostate cancer and that black tea intake may increase prostate cancer risk. PMID:22864870

Green and black tea intake in relation to prostate cancer risk among Singapore Chinese.

PubMed

Montague, Julia A; Butler, Lesley M; Wu, Anna H; Genkinger, Jeanine M; Koh, Woon-Puay; Wong, Alvin S; Wang, Renwei; Yuan, Jian-Min; Yu, Mimi C

2012-10-01

Tea is one of the most commonly consumed beverages worldwide. To date, observational data from prospective cohort studies investigating the relationship between green and black tea intake and prostate cancer risk are sparse and equivocal. In a population-based, prospective cohort study of Chinese men in Singapore, we investigated the relationship between green and black tea intake and prostate cancer risk. Tea consumption data for 27,293 men were collected at baseline (between 1993 and 1998) using a validated food frequency questionnaire. After an average of 11.2 years of follow-up, 298 men had developed prostate cancer. Proportional hazards regression methods were used to assess the associations between tea intake and prostate cancer risk. There was no association between daily green tea intake and prostate cancer risk, compared with no green tea intake [hazard ratio (HR) = 1.08; 95 % confidence interval (CI) 0.79, 1.47]. For black tea, a statistically significant positive association and trend were observed for daily intake compared with no black tea intake (HR = 1.41, 95 % CI 1.03, 1.92; p for trend <0.01) Few prospective data are available from populations that have both a high level and wide range of black and green tea intake; this study represents a unique opportunity to evaluate their individual effects on prostate cancer risk. Our findings support the notion that green tea intake does not protect against prostate cancer and that black tea intake may increase prostate cancer risk.

In vitro anticancer effects of insect tea in TCA8113 cells.

PubMed

Qian, Yu; Li, Gui-Jie; Wang, Rui; Zhou, Ya-Lin; Sun, Peng; Zhao, Xin

2014-01-01

Insect tea is widely used a traditional drink or traditional Chinese medicine in China. This study was conducted with an aim to determine the in vitro anticancer effect of Insect tea in cancer cells. The anticancer effects of Insect tea were evaluated in human tongue carcinoma TCA8113 cells using 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyltetrazolium bromide (MTT) assay, flow cytometry analysis, nuclear staining with 4,6-diamidino-2-phenylindole (DAPI), reverse transcription-polymerase chain reaction (RT-PCR) analysis, and western bolt assay. At 200 μg/mL, Insect tea inhibited the growth of TCA8113 cells by 80.7%, which was higher than the inhibition caused by 100 μg/mL Insect tea but lower than that of 200 μg/mL green tea. Compared to the control cancer cells, Insect tea significantly (P<0.05) induced apoptosis as determined by DAPI staining and flow cytometry analysis results. Insect tea significantly induced apoptosis in cancer cells by upregulating BAX, CASP3, CASP9 and downregulating BCL2. Genes encoding nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), inducible nitric oxide synthase (iNOS), and cyclooxygenase-2 (COX-2) were significantly downregulated by Insect tea, demonstrating its anti-inflammatory properties. Insect tea also exerted a great anti-metastasis effect on cancer cells as demonstrated by decreased expression of matrix metalloproteinase (MMP) genes and increased expression of tissue inhibitors of metalloproteinases (TIMPs). The results showed that Insect tea has good in vitro anticancer effects in TCA8113 cells, like green tea.

[Effects of shading in summer and autumn on physiological and biochemical characteristics of 'Huangjinya' in Shandong Province, China].

PubMed

Tian, Yue Yue; Zhang, Li Xia; Zhang, Zheng Qun; Qiao, Ming Ming; Fan, Yan Gen

2017-03-18

In order to ensure the suitable shade model for 'Huangjinya' tea plant in Shandong Province, black or blue shading net at 55%, 70% or 85% shading rates was selected to recover tea garden in summer and autumn, then micro-climate of tea garden, leaf color, chlorophyll fluorescence parameters, growth status and biochemical composition of tea shoots were investigated.The results showed that compared with the control, light intensity and air temperature in tea garden, leaf temperature of tea plants in different shading treatments significantly decreased, while air humidity in tea garden increased. The contents of chlorophyll in the tea leaves were obviously increased with increasing the shading rate, which resulted in the leaf color becoming green. The yellowing characteristics and biochemical quality of 'Huangjinya' tea plants could be well kept in 55% shading treatments. In 70% shading treatments, 'Huangjinya' tea plants had better growth situation and higher yield with no photo-inhibition. Compared with the blue shading treatments, black shading treatments could obviously promote the growth of 'Huangjinya' tea plants, keep yellowing characteristics, and improve the quality. Therefore, the 70% black shading treatment (daily PAR values of 1.2-3.5 ten thousand lx) was appropriate for promoting the growth of 'Huangjinya' tea plants at the seedling stage. For mature tea plants, the 55% black shading treatment (daily PAR values of 1.8-5.5 ten thousand lx) could be used to keep the yellowing characteristics and to improve biochemical quality effectively, so as to give full play to its variety characteristics, to achieve goal of high quality and high yield.

Thermoregulation During Extended Exercise in the Heat: Comparisons of Fluid Volume and Temperature.

PubMed

Hailes, Walter S; Cuddy, John S; Cochrane, Kyle; Ruby, Brent C

2016-09-01

This study aimed to determine the physiological and thermoregulatory responses of individuals exercising in the heat (US military red flag conditions, wet-bulb globe temperature 31.5-32.2ºC) while consuming varied volumes of ambient temperature water and ice slurry. Participants (N = 12) walked on a treadmill for 3 hours at approximately 40% peak aerobic capacity in a hot environment while consuming ambient temperature (35.5°C) water (W), ice slurry (0°C, two-thirds shaved ice and one-third water) at a ratio of 2 g·kg(-1) body mass every 10 minutes (FS), and reduced volume ice slurry as described at a rate of 1 g·kg(-1) body mass every 10 minutes (HS). Trials were completed at least 14 days apart, in a randomized, repeated measures design. Percent body weight loss was higher during the HS trial (1.8 ± 0.01%) compared with FS (0.5 ± 0.01%; P < .001) and W (0.6 ± 0.01%; P < .001). Mean rectal temperature at 3 hours was lower during FS (37.8 ± 0.7°C) compared with HS (38.1 ± 0.8°C) and W (38.2 ± 0.8°C) (P = .04 vs HS, and P = .005 vs W, main effect for trial). No differences were found in rectal temperature between HS and W. Heart rate was lower at the end of the third hour during FS (141 ± 10 beats/min) compared with HS (157 ± 19 beats/min) and W (154 ± 18 beats/min) (P = .001 and P = .007, respectively, time × trial interaction). There were no differences in heart rate between HS and W. The temperature of consumed fluids may be as important as the volume for the management of thermoregulation and other physiological responses for extended work in hot environments. Copyright © 2016 Wilderness Medical Society. Published by Elsevier Inc. All rights reserved.

Laboratory Studies on the Formation of Three C2H4O Isomers-Acetaldehyde (CH3CHO), Ethylene Oxide (c-C2H4O), and Vinyl Alcohol (CH2CHOH)-in Interstellar and Cometary Ices

NASA Astrophysics Data System (ADS)

Bennett, Chris J.; Osamura, Yoshihiro; Lebar, Matt D.; Kaiser, Ralf I.

2005-11-01

Laboratory experiments were conducted to unravel synthetic routes to form three C2H4O isomers-acetaldehyde (CH3CHO), ethylene oxide (c-C2H4O), and vinyl alcohol (CH2CHOH)-in extraterrestrial ices via electronic energy transfer processes initiated by electrons in the track of MeV ion trajectories. Here we present the results of electron irradiation on a 2:1 mixture of carbon dioxide (CO2) and ethylene (C2H4). Our studies suggest that suprathermal oxygen atoms can add to the carbon-carbon π bond of an ethylene molecule to form initially an oxirene diradical (addition to one carbon atom) and the cyclic ethylene oxide molecule (addition to two carbon atoms) at 10 K. The oxirene diradical can undergo a [1, 2]-H shift to the acetaldehyde molecule. Both the ethylene oxide and the acetaldehyde isomers can be stabilized in the surrounding ice matrix. To a minor amount, suprathermal oxygen atoms can insert into a carbon-hydrogen bond of the ethylene molecule, forming vinyl alcohol. Once these isomers have been synthesized inside the ice layers of the coated grains in cold molecular clouds, the newly formed molecules can sublime as the cloud reaches the hot molecular core stage. These laboratory investigations help to explain astronomical observations by Nummelin et al. and Ikeda et al. toward massive star-forming regions and hot cores, where observed fractional abundances of these isomers are higher than can be accounted for by gas-phase reactions alone. Similar synthetic routes could help explain the formation of acetaldehyde and ethylene oxide in comet C/1995 O1 (Hale-Bopp) and also suggest a presence of both isomers in Titan's atmosphere.

Functional Characterization of Epitheaflagallin 3-O-Gallate Generated in Laccase-Treated Green Tea Extracts in the Presence of Gallic Acid.

PubMed

Itoh, Nobuya; Kurokawa, Junji; Isogai, Yasuhiro; Ogasawara, Masaru; Matsunaga, Takayuki; Okubo, Tsutomu; Katsube, Yuji

2017-12-06

Epitheaflagallin (ETFG) and epitheaflagallin 3-O-gallate (ETFGg) are minor polyphenols in black tea extract that are enzymatically synthesized from epigallocatechin (EGC) and epigallocatechin gallate (EGCg), respectively, in green tea extract via laccase oxidation in the presence of gallic acid. The constituents of laccase-treated green tea extract in the presence of gallic acid are thus quite different from those of nonlaccase-treated green tea extract: EGC and EGCg are present in lower concentrations, and ETFG and ETFGg are present in higher concentrations. Additionally, laccase-treated green tea extract contains further polymerized catechin derivatives, comparable with naturally fermented teas such as oolong tea and black tea. We found that ETFGg and laccase-treated green tea extracts exhibit versatile physiological functions in vivo and in vitro, including antioxidative activity, pancreatic lipase inhibition, Streptococcus sorbinus glycosyltransferase inhibition, and an inhibiting effect on the activity of matrix metalloprotease-1 and -3 and their synthesis by human gingival fibroblasts. We confirmed that these inhibitory effects of ETFGg in vitro match well with the results obtained by docking simulations of the compounds with their target enzymes or noncatalytic protein. Thus, ETFGg and laccase-treated green tea extracts containing ETFGg are promising functional food materials with potential antiobesity and antiperiodontal disease activities.

Green synthesis palladium nanoparticles mediated by white tea (Camellia sinensis) extract with antioxidant, antibacterial, and antiproliferative activities toward the human leukemia (MOLT-4) cell line.

PubMed

Azizi, Susan; Mahdavi Shahri, Mahnaz; Rahman, Heshu Sulaiman; Rahim, Raha Abdul; Rasedee, Abdullah; Mohamad, Rosfarizan

2017-01-01

Among nanoparticles used for medical applications, palladium nanoparticles (PdNPs) are among the least investigated. This study was undertaken to develop PdNPs by green synthesis using white tea (W.tea; Camellia sinensis ) extract to produce the Pd@W.tea NPs. The Pd@W.tea NPs were characterized by UV-vis spectroscopy and X-ray diffractometry, and evaluated with transmission electron microscopy (TEM) and scanning electron microscopy (SEM). The Pd@W.tea NPs were spherical (size 6-18 nm) and contained phenols and flavonoids acquired from the W.tea extract. Pd@W.tea NPs has good 1-diphenyl-2-picrylhydrazyl (DPPH), OH, and NO-scavenging properties as well as antibacterial effects toward Staphylococcus epidermidis and Escherichia coli . MTT assay showed that Pd@W.tea NPs (IC 50 =0.006 μM) were more antiproliferative toward the human leukemia (MOLT-4) cells than the W.tea extract (IC 50 =0.894 μM), doxorubicin (IC 50 =2.133 μM), or cisplatin (IC 50 =0.013 μM), whereas they were relatively innocuous for normal human fibroblast (HDF-a) cells. The anticancer cell effects of Pd@W.tea NPs are mediated through the induction of apoptosis and G2/M cell-cycle arrest.

Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation.

PubMed

Kondo, Makoto; Hirano, Yoshiaki; Ikai, Noriyuki; Kita, Kazumi; Jayanegara, Anuraga; Yokota, Hiro-Omi

2014-11-01

Nutritive values of green and black tea by-products and anti-nutritive activity of their tannins were evaluated in an in vitro rumen fermentation using various molecular weights of polyethylene glycols (PEG), polyvinyl pyrrolidone (PVP) and polyvinyl polypyrrolidone as tannin-binding agents. Significant improvement in gas production by addition of PEG4000, 6000 and 20000 and PVP was observed only from black tea by-product, but not from green tea by-product. All tannin binding agents increased NH3-N concentration from both green and black tea by-products in the fermentation medium, and the PEG6000 and 20000 showed relatively higher improvement in the NH3-N concentration. The PEG6000 and 20000 also improved in vitro organic matter digestibility and metabolizable energy contents of both tea by-products. It was concluded that high molecular PEG would be suitable to assess the suppressive activity of tannins in tea by-products by in vitro fermentation. Higher responses to gas production and NH3-N concentration from black tea by-product than green tea by-product due to PEG indicate that tannins in black tea by-product could suppress rumen fermentation more strongly than that in green tea by-product.

Daily Fluoride Intake from Iranian Green Tea: Evaluation of Various Flavorings on Fluoride Release

PubMed Central

Maleki, Afshin; Daraei, Hiua; Mohammadi, Elham; Zandi, Shiva; Teymouri, Pari; Mahvi, Amir Hossien; Gharibi, Fardin

2016-01-01

With increased awareness of the health benefits of the compounds in green tea, especially polyphenols, its consumption is rising. The main purpose of this study is to determine the effect of different additives on the released fluoride into tea liquor and also daily fluoride intake. The concentrations of fluoride, nitrate, sulfate, and chloride were measured in 15 different flavored green teas (Refah-Lahijan). The fluoride and other anion concentrations were measured by ion chromatography method. The data were analyzed with Statistical Package for the Social Sciences version 16.0. The results showed that the minimum and maximum concentrations of fluoride in the green tea infusions were 0.162 mg/L (cinnamon-flavored green tea) and 3.29 mg/L (bagged peach-flavored green tea), respectively. The mean concentration of fluoride in the green tea leaves was 52 mg/kg, and approximately 89% of the fluoride was released from the green tea leaves into the infusions after brewing. The fluoride concentrations varied significantly among the examined green teas (P < 0.05). However, the additives had no significant effect on the fluoride release into the infusions (P > 0.05). Finally, drinking of the studied green teas cannot make a significant contribution to the daily dietary intake of F for consumers. PMID:27042093

Daily Fluoride Intake from Iranian Green Tea: Evaluation of Various Flavorings on Fluoride Release.

PubMed

Maleki, Afshin; Daraei, Hiua; Mohammadi, Elham; Zandi, Shiva; Teymouri, Pari; Mahvi, Amir Hossien; Gharibi, Fardin

2016-01-01

With increased awareness of the health benefits of the compounds in green tea, especially polyphenols, its consumption is rising. The main purpose of this study is to determine the effect of different additives on the released fluoride into tea liquor and also daily fluoride intake. The concentrations of fluoride, nitrate, sulfate, and chloride were measured in 15 different flavored green teas (Refah-Lahijan). The fluoride and other anion concentrations were measured by ion chromatography method. The data were analyzed with Statistical Package for the Social Sciences version 16.0. The results showed that the minimum and maximum concentrations of fluoride in the green tea infusions were 0.162 mg/L (cinnamon-flavored green tea) and 3.29 mg/L (bagged peach-flavored green tea), respectively. The mean concentration of fluoride in the green tea leaves was 52 mg/kg, and approximately 89% of the fluoride was released from the green tea leaves into the infusions after brewing. The fluoride concentrations varied significantly among the examined green teas (P < 0.05). However, the additives had no significant effect on the fluoride release into the infusions (P > 0.05). Finally, drinking of the studied green teas cannot make a significant contribution to the daily dietary intake of F for consumers.

Effect of Consuming Tea with Stevia on Salivary pH - An In Vivo Randomised Controlled Trial.

PubMed

Pallepati, Akhil; Yavagal, Puja; Veeresh, D J

To assess the effect of consuming tea with stevia on salivary pH. This randomised controlled trial employed a Latin square design. Twenty-four male students aged 20-23 years were randomly allocated to 4 different groups, 3 experimental with tea sweetened by sucrose, jaggery or stevia, and one unsweetened control. Salivary pH assessments were performed at baseline and 1 min, 20 and 60 min after consumption of the respective tea. One-way ANOVA and repeated measures ANOVA followed by Tukey's post-hoc tests were employed to analyse the data. One minute after tea consumption, the salivary pH of the sucrose group significantly decreased compared to the stevia group (p = 0.01). There was a significant difference between baseline mean salivary pH and post-interventional mean salivary pH values at all time intervals in the tea + sucrose, tea + jaggery, and plain tea groups (p < 0.01). One hour after consumption of tea, the salivary pH values reached the baseline pH in stevia and plain tea groups, but it remained lower in the sucrose and jaggery groups. The results of the present study, in which the salivary pH values returned to baseline pH 1 h after drinking stevia-sweetened tea, suggest stevia's potential as a non-cariogenic sweetener.

Chapter 8. Tea and Cancer Prevention: Epidemiological Studies

PubMed Central

Yuan, Jian-Min; Sun, Canlan; Butler, Lesley M.

2011-01-01

Experimental studies have consistently shown the inhibitory activities of tea extracts on tumorigenesis in multiple model systems. Epidemiologic studies, however, have produced inconclusive results in humans. A comprehensive review was conducted to assess the current knowledge on tea consumption and risk of cancers in humans. In general, consumption of black tea was not associated with lower risk of cancer. High intake of green tea was consistently associated with reduced risk of upper gastrointestinal tract cancers after sufficient control for confounders. Limited data support a protective effect of green tea on lung and hepatocellular carcinogenesis. Although observational studies do not support a beneficial role of tea intake on prostate cancer risk, phase II clinical trials have demonstrated an inhibitory effect of green tea extract against the progression of prostate pre-malignant lesions. Green tea may exert beneficial effects against mammary carcinogenesis in premenopausal women and recurrence of breast cancer. There is no sufficient evidence that supports a protective role of tea intake on the development of cancers of the colorectum, pancreas, urinary tract, glioma, lymphoma, and leukemia. Future prospective observational studies with biomarkers of exposure and phase III clinical trials are required to provide definitive evidence for the hypothesized beneficial effect of tea consumption on cancer formation in humans. PMID:21419224

Transfer of Ochratoxin A into Tea and Coffee Beverages

PubMed Central

Malir, Frantisek; Ostry, Vladimir; Pfohl-Leszkowicz, Annie; Toman, Jakub; Bazin, Ingrid; Roubal, Tomas

2014-01-01

Ochratoxin A (OTA) is nephrotoxic, hepatotoxic, immunotoxic, neurotoxic, reprotoxic, teratogenic, and carcinogenic (group 2B), being characterized by species and sex differences in sensitivity. Despite the fact that OTA is in some aspects a controversial topic, OTA is the most powerful renal carcinogen. The aim of this study was to make a small survey concerning OTA content in black tea, fruit tea, and ground roasted coffee, and to assess OTA transfer into beverages. OTA content was measured using a validated and accredited HPLC-FLD method with a limit of quantification (LOQ) of 0.35 ng/g. The OTA amount ranged from LOQ up to 250 ng/g in black tea and up to 104 ng/g in fruit tea. Black tea and fruit tea, naturally contaminated, were used to prepare tea infusions. The transfer from black tea to the infusion was 34.8% ± 1.3% and from fruit tea 4.1% ± 0.2%. Ground roasted coffee naturally contaminated at 0.92 ng/g was used to prepare seven kinds of coffee beverages. Depending on the type of process used, OTA transfer into coffee ranged from 22.3% to 66.1%. OTA intakes from fruit and black tea or coffee represent a non-negligible human source. PMID:25525684

Assessment of Anti-nutritive Activity of Tannins in Tea By-products Based on In vitro Rumen Fermentation

PubMed Central

Kondo, Makoto; Hirano, Yoshiaki; Ikai, Noriyuki; Kita, Kazumi; Jayanegara, Anuraga; Yokota, Hiro-omi

2014-01-01

Nutritive values of green and black tea by-products and anti-nutritive activity of their tannins were evaluated in an in vitro rumen fermentation using various molecular weights of polyethylene glycols (PEG), polyvinyl pyrrolidone (PVP) and polyvinyl polypyrrolidone as tannin-binding agents. Significant improvement in gas production by addition of PEG4000, 6000 and 20000 and PVP was observed only from black tea by-product, but not from green tea by-product. All tannin binding agents increased NH3-N concentration from both green and black tea by-products in the fermentation medium, and the PEG6000 and 20000 showed relatively higher improvement in the NH3-N concentration. The PEG6000 and 20000 also improved in vitro organic matter digestibility and metabolizable energy contents of both tea by-products. It was concluded that high molecular PEG would be suitable to assess the suppressive activity of tannins in tea by-products by in vitro fermentation. Higher responses to gas production and NH3-N concentration from black tea by-product than green tea by-product due to PEG indicate that tannins in black tea by-product could suppress rumen fermentation more strongly than that in green tea by-product. PMID:25358316

Analyses of fungal community by Illumina MiSeq platforms and characterization of Eurotium species on Liupao tea, a distinctive post-fermented tea from China.

PubMed

Mao, Yan; Wei, BaoYao; Teng, JianWen; Huang, Li; Xia, Ning

2017-09-01

Liupao tea is a distinctive Chinese dark tea obtained by indigenous tea fermentation facilitated by the symbiotic association of bacteria and fungi. The composition of fungal community in 4 Liupao tea samples stored for several years under natural microbial fermentation was evaluated by MiSeq sequencing. Taxonomic analysis revealed 3 phyla, 6 families, 8 genera. The genera Eurotium and Aspergillus were dominant fungi in almost all the samples. A total of 85 strains found in 41 other tea samples were species of Eurotium. amstelodami, Eurotium. niveoglaucum, Eurotium. repens, Eurotium. rubrum, Eurotium. tonophilum and Eurotium. cristatum by culture-dependent method. Of these species, E. repens, E. rubrum and E. tonophilum have not been previously associated with Liupao tea. This report is the first to reveal fungal flora composition using Illumina-based sequencing and provide useful information for relevant studies on the isolation of Eurotium species in Liupao tea. The predominant molds are Eurotium species, and the comparison of fungal diversity in dark teas is worth considering. The taxonomic analysis of the microbial community would also aid the further study of functional genes and metabolic pathways of Liupao tea fermentation. Copyright © 2017. Published by Elsevier Ltd.

19 CFR 12.33 - Importation of tea; entry; examination for customs purposes.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 19 Customs Duties 1 2010-04-01 2010-04-01 false Importation of tea; entry; examination for customs... SECURITY; DEPARTMENT OF THE TREASURY SPECIAL CLASSES OF MERCHANDISE Tea § 12.33 Importation of tea; entry; examination for customs purposes. (a) The importation of any merchandise as tea which is inferior in purity...

[Chemical studies on plant polyphenols and formation of black tea polyphenols].

PubMed

Tanaka, Takashi

2008-08-01

Recent biological and pharmacological studies strongly suggested that plant polyphenols in foods, beverages and crude drugs have various health benefits. However, still there are chemically uncharacterized polyphenols, especially those with large molecular weights. The typical example is black tea polyphenols. Four tea catechins of fresh tea leaves are enzymatically oxidized in tea fermentation process of black tea manufacture to give a complex mixture of the oxidation products. Despite many efforts since 1950's, major part of the black tea polyphenols has not been clarified yet. We have investigated the oxidation mechanism of each catechin by employing a newly developed in vitro model fermentation system. The oxidation was initiated by enzymatic dehydrogenation of catechins, and subsequent intermolecular quinone-phenol coupling reactions followed by cascade-type degradation of the unstable products resulted in the formation of complex black tea polyphenols. Besides black tea polyphenols, this review introduces the chemistry of insolubilization of persimmon proanthocyanidins, wood polyphenols in connection with whisky polyphenols, and co-polymerization of cinnamaldehyde and proanthocyanidins in cinnamon bark.

Autonomic nervous responses according to preference for the odor of jasmine tea.

PubMed

Inoue, Naohiko; Kuroda, Kyoko; Sugimoto, Akio; Kakuda, Takami; Fushiki, Tohru

2003-06-01

The effect of jasmine tea odor on the autonomic nervous system was investigated by a power spectral analysis of the heart rate variability. We assigned eight volunteers to two groups with either a predilection for or antipathy toward the jasmine tea odor. We tested both high- and low-intensity jasmine tea odors. The low-intensity odor was produced by diluting 20-fold the jasmine tea used for the high-intensity odor test. The low-intensity odor produced an increase in parasympathetic nervous activity in both the predilection and antipathy groups. The high-intensity odor produced an increase in parasympathetic nervous activity in the predilection group, but an increase in sympathetic nervous activity in the antipathy group. The odor of Chinese green tea, a basic ingredient of jasmine tea, produced no effects similar to those of the jasmine tea odor. These results suggest that the jasmine tea odor activated the parasympathetic nerve, whereas the higher-intensity odor activated the sympathetic nerve in those subjects who disliked the odor.

Occurrence and Residue Pattern of Phthalate Esters in Fresh Tea Leaves and during Tea Manufacturing and Brewing.

PubMed

Liu, Pingxiang; Chen, Hongping; Gao, Guanwei; Hao, Zhenxia; Wang, Chen; Ma, Guicen; Chai, Yunfeng; Zhang, Lin; Liu, Xin

2016-11-23

The residues of 16 phthalate esters (PAEs) in fresh tea leaves and made tea were determined via gas chromatography-tandem mass spectrometry to study their distribution and degradation characteristics during tea planting and processing. Five PAEs were detected in all fresh tea leaves, and higher concentrations were detected in mature leaves. The distribution of PAEs in fresh tea leaves ranged from 69.7 to 2244.0 μg/kg. The degradative percentages of ∑ 5 PAEs during green tea manufacturing ranged from 61 to 63% and were significantly influenced by the drying process. The transfer rates of PAEs-D 4 ranged from 5.2 to 100.6%. PAEs with a high water solubility showed the highest transfer coefficient in the range of 91.8-100.6%, whereas PAEs with a high log K ow showed a low leaching efficiency below 11.9%. These results benefit the risk evaluation and establishment of a maximum residue limit for PAEs in tea.

Mechanisms of Body Weight Reduction by Black Tea Polyphenols.

PubMed

Pan, Haibo; Gao, Ying; Tu, Youying

2016-12-07

Obesity is one of the most common nutritional diseases worldwide. This disease causes health problems, such as dyslipidemia, hyperglycemia, hypertension and inflammation. There are drugs used to inhibit obesity. However, they have serious side effects outweighing their beneficial effects. Black tea, commonly referred to as "fermented tea", has shown a positive effect on reducing body weight in animal models. Black tea polyphenols are the major components in black tea which reduce body weight. Black tea polyphenols are more effective than green tea polyphenols. Black tea polyphenols exert a positive effect on inhibiting obesity involving in two major mechanisms: (i) inhibiting lipid and saccharide digestion, absorption and intake, thus reducing calorie intake; and (ii) promoting lipid metabolism by activating AMP-activated protein kinase to attenuate lipogenesis and enhance lipolysis, and decreasing lipid accumulation by inhibiting the differentiation and proliferation of preadipocytes; (iii) blocking the pathological processes of obesity and comorbidities of obesity by reducing oxidative stress. Epidemiological studies of the health relevance between anti-obesity and black tea polyphenols consumption remain to be further investigated.

A comparative analysis of chemical compositions in Camellia sinensis var. puanensis Kurihara, a novel Chinese tea, by HPLC and UFLC-Q-TOF-MS/MS.

PubMed

Li, Yi-Fang; Ouyang, Shu-Hua; Chang, Yi-Qun; Wang, Ting-Mei; Li, Wei-Xi; Tian, Hai-Yan; Cao, Hong; Kurihara, Hiroshi; He, Rong-Rong

2017-02-01

Camellia sinensis var. puanensis Kurihara (Puan tea) is a kind of ancient tea plant newly found in Jiangxipo and the surrounding areas of Puan County (Guizhou, China). People there always believe that drinking Puan tea is beneficial to the promotion of health and prevention of diseases. However, detailed information on its compositions has not been reported. Therefore, in this study, the varieties and contents of purine alkaloids and polyphenols in Puan tea were identified and determined by HPLC and UFLC-Q-TOF-MS/MS. Our results showed that theacrine, but not caffeine, was the dominated purine alkaloid detected in Puan tea. Meanwhile, Puan tea contained B-type procyanidin dimer, trimer and dimer monogallate, which were not detected in Camellia sinensis, Camellia ptilophylla and Camellia assamica var. kucha. The obtained results could support the local uses of Puan tea in health and nutrition and contribute to the research of tea variety. Copyright © 2016 Elsevier Ltd. All rights reserved.

Extraction and isolation of catechins from tea.

PubMed

Vuong, Quan V; Golding, John B; Nguyen, Minh; Roach, Paul D

2010-11-01

Tea is a major source of catechins, which have become well known for their antioxidant potential. Numerous human, animal, and in vitro studies have linked tea catechins with prevention of certain types of cancers, reduction of the risks for obesity, diabetes, and cardiovascular disease, and improvement of the immune system. Tea catechins are widely used in various neutraceuticals, pharmaceuticals, and cosmetics for either enhancing product shelf-life or for enhancing human health. Thus, the demand for catechins has increased considerably. Catechins have been extracted and isolated from tea leaves by numerous methods through several steps including: treatment of the tea leaves, extraction of catechins from teas into solvents, isolation of catechins from other extracted components, and drying the preparations to obtain catechin extracts in a powder form. This paper outlines the physical and chemical properties of the tea catechins and reviews the extraction steps of the various extraction methods, as a basis to improve and further develop the extraction and isolation of the tea catechins.

Characterization of Three Novel SXT/R391 Integrating Conjugative Elements ICE MfuInd1a and ICE MfuInd1b, and ICE MprChn1 Identified in the Genomes of Marinomonas fungiae JCM 18476 T and Marinomonas profundimaris Strain D104

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

Badhai, Jhasketan; Das, Subrata K.

The genus Marinomonas comprises Gram negative bacteria which are widespread in the marine environment and there is no report on the genomic analysis of SXT/R391 ICEs derived from this group of bacteria. This study describes the genomic features of three new SXT/R391 integrating conjugating elements (ICEs) identified in the genome of Marinomonas fungiae JCM 18476 T (ICE MfuInd1a and ICE MfuInd1b) and in Marinomonas profundimaris strain D104 (ICE MprChn1). Structural organizations of the three ICEs were similar to the typical SXT/R391 family of ICEs and showed high degree of conservation in the core genes. Sequence analysis revealed ICE MfuInd1b andmore » ICE MprChn1 were inserted into the genome at 5'-end of an typical host prfC gene, while ICE MfuInd1a was inserted at 5'-end of an atypical hipA-like gene. Despite their coexistence, the ICE MfuInd1a and ICE MfuInd1b were not present in a tandem fashion in the genome of M. fungiae. Phylogenetic analyses revealed the three ICEs either evolved independently or high degrees of recombination events had masked their evolution from a common SXT ancestor. Further, we found that the typical entry exclusion mechanism mediated by the TraG/EeX protein pair was likely defective in preventing the conjugative transfer of a second copy of the same S (SXT) group ICE into the M. fungiae genome due to mutations. Our analysis showed the presence of 16, 25, and 27 variable genes in the hotspots of ICE MfuInd1a, ICE MfuInd1b, and ICE MprChn1, respectively, many of which were not reported earlier for SXT/R391 ICEs. Sequence analysis predicted these hot spot regions were shaped by acquisition of genes through homologous recombination between the SXT and R391 related ICEs or mobile genetic elements present in disparate marine bacteria. Multidrug resistance genes which are hallmark feature of SXT/R391 ICEs were not present in either of the two ICEs from M. fungiae but were present within a transposon cassette in the HS-1 of the ICE MprChn1 from M. profundimaris. Lastly, our data provided information on the genetic diversity and predicted functions encoded by variable genes present in the hotspot regions of these new ICEs.« less

Characterization of Three Novel SXT/R391 Integrating Conjugative Elements ICE MfuInd1a and ICE MfuInd1b, and ICE MprChn1 Identified in the Genomes of Marinomonas fungiae JCM 18476 T and Marinomonas profundimaris Strain D104

DOE PAGES

Badhai, Jhasketan; Das, Subrata K.

2016-11-25

The genus Marinomonas comprises Gram negative bacteria which are widespread in the marine environment and there is no report on the genomic analysis of SXT/R391 ICEs derived from this group of bacteria. This study describes the genomic features of three new SXT/R391 integrating conjugating elements (ICEs) identified in the genome of Marinomonas fungiae JCM 18476 T (ICE MfuInd1a and ICE MfuInd1b) and in Marinomonas profundimaris strain D104 (ICE MprChn1). Structural organizations of the three ICEs were similar to the typical SXT/R391 family of ICEs and showed high degree of conservation in the core genes. Sequence analysis revealed ICE MfuInd1b andmore » ICE MprChn1 were inserted into the genome at 5'-end of an typical host prfC gene, while ICE MfuInd1a was inserted at 5'-end of an atypical hipA-like gene. Despite their coexistence, the ICE MfuInd1a and ICE MfuInd1b were not present in a tandem fashion in the genome of M. fungiae. Phylogenetic analyses revealed the three ICEs either evolved independently or high degrees of recombination events had masked their evolution from a common SXT ancestor. Further, we found that the typical entry exclusion mechanism mediated by the TraG/EeX protein pair was likely defective in preventing the conjugative transfer of a second copy of the same S (SXT) group ICE into the M. fungiae genome due to mutations. Our analysis showed the presence of 16, 25, and 27 variable genes in the hotspots of ICE MfuInd1a, ICE MfuInd1b, and ICE MprChn1, respectively, many of which were not reported earlier for SXT/R391 ICEs. Sequence analysis predicted these hot spot regions were shaped by acquisition of genes through homologous recombination between the SXT and R391 related ICEs or mobile genetic elements present in disparate marine bacteria. Multidrug resistance genes which are hallmark feature of SXT/R391 ICEs were not present in either of the two ICEs from M. fungiae but were present within a transposon cassette in the HS-1 of the ICE MprChn1 from M. profundimaris. Lastly, our data provided information on the genetic diversity and predicted functions encoded by variable genes present in the hotspot regions of these new ICEs.« less

Effect of different brewing times on soluble oxalate content of loose-packed black teas and tea bags.

PubMed

Mahdavi, Reza; Lotfi Yagin, Neda; Liebman, Michael; Nikniaz, Zeinab

2013-02-01

Because of the postulated role of increased dietary oxalate intake in calcium oxalate stone formation, the effect of different brewing times on soluble oxalate contents of loose-packed black tea and tea bags was studied. The oxalate content of 25 different samples of loose-packed black teas after brewing at 5, 10, 15, 30, and 60 min and of ten brands of tea bags after infusion for 1, 2, 3, 4, and 5 min was measured by enzymatic assay. The oxalate concentration resulting from different brewing times ranged from 4.3 to 6.2 mg/240 ml for loose-packed black teas and from 2.7 to 4.8 mg/240 ml for tea bags. There was a stepwise increase in oxalate concentration associated with increased brewing times.

Contamination of Tea and Tea Infusion with Polycyclic Aromatic Hydrocarbons

PubMed Central

Zachara, Alicja; Gałkowska, Dorota; Juszczak, Lesław

2017-01-01

The aim of this work was to validate the method of determination of polycyclic aromatic hydrocarbons (PAHs), i.e., benzo(a)pyrene and sum of benzo(a)pyrene, benz(a)anthracene, benzo(b)fluoranthene and chrysene in different types of tea, as well as to assess the transfer of these contaminants from tea to tea infusion. The research materials were popular types of black, green, red and white tea. Quantitative and qualitative determination of PAHs was performed by High Performance Liquid Chromatography with fluorimetric detection (HPLC-FLD). The samples were prepared by QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) technique followed by cleaning-up by dispersion solid-phase extraction (d-SPE). Values of limit of detection and limit of quantification obtained in the validation of the method were lower than the respective maximum values given in Commission Regulation (EU) No. 836/2011. The level of contamination of popular teas commercially available on the Polish market with PAHs is similar to that of teas available in other countries, with a very large variation in the concentration of each of the compounds. The highest benzo(a)pyrene and Σ4PAHs contents (209 ± 42 μg/kg and 756 ± 151 μg/kg, respectively) were found for black tea leaves. The transfer of Σ4PAHs from black tea to tea infusions was 0.48%, while it was 1.55–1.72% for red, white and green teas. PMID:29283369

Short- and long-term black tea consumption reverses endothelial dysfunction in patients with coronary artery disease.

PubMed

Duffy, S J; Keaney , J F; Holbrook, M; Gokce, N; Swerdloff, P L; Frei, B; Vita, J A

2001-07-10

Epidemiological studies suggest that tea consumption decreases cardiovascular risk, but the mechanisms of benefit remain undefined. Endothelial dysfunction has been associated with coronary artery disease and increased oxidative stress. Some antioxidants have been shown to reverse endothelial dysfunction, and tea contains antioxidant flavonoids. Methods and Results-- To test the hypothesis that tea consumption will reverse endothelial dysfunction, we randomized 66 patients with proven coronary artery disease to consume black tea and water in a crossover design. Short-term effects were examined 2 hours after consumption of 450 mL tea or water. Long-term effects were examined after consumption of 900 mL tea or water daily for 4 weeks. Vasomotor function of the brachial artery was examined at baseline and after each intervention with vascular ultrasound. Fifty patients completed the protocol and had technically suitable ultrasound measurements. Both short- and long-term tea consumption improved endothelium- dependent flow-mediated dilation of the brachial artery, whereas consumption of water had no effect (P<0.001 by repeated-measures ANOVA). Tea consumption had no effect on endothelium-independent nitroglycerin-induced dilation. An equivalent oral dose of caffeine (200 mg) had no short-term effect on flow-mediated dilation. Plasma flavonoids increased after short- and long-term tea consumption. Short- and long-term black tea consumption reverses endothelial vasomotor dysfunction in patients with coronary artery disease. This finding may partly explain the association between tea intake and decreased cardiovascular disease events.

Oolong tea increases metabolic rate and fat oxidation in men.

PubMed

Rumpler, W; Seale, J; Clevidence, B; Judd, J; Wiley, E; Yamamoto, S; Komatsu, T; Sawaki, T; Ishikura, Y; Hosoda, K

2001-11-01

According to traditional Chinese belief, oolong tea is effective in the control of body weight. Few controlled studies, however, have been conducted to measure the impact of tea on energy expenditure (EE) of humans. A randomized cross-over design was used to compare 24-h EE of 12 men consuming each of four treatments: 1) water, 2) full-strength tea (daily allotment brewed from 15 g of tea), 3) half-strength tea (brewed from 7.5 g tea) and 4) water containing 270 mg caffeine, equivalent to the concentration in the full-strength tea treatment. Subjects refrained from consuming caffeine or flavonoids for 4 d prior to the study. Tea was brewed each morning; beverages were consumed at room temperature as five 300 mL servings. Subjects received each treatment for 3 d; on the third day, EE was measured by indirect calorimetry in a room calorimeter. For the 3 d, subjects consumed a typical American diet. Energy content of the diet was tailored to each subject's needs as determined from a preliminary measure of 24-h EE by calorimetry. Relative to the water treatment, EE was significantly increased 2.9 and 3.4% for the full-strength tea and caffeinated water treatments, respectively. This increase over water alone represented an additional expenditure of 281 and 331 kJ/d for subjects treated with full-strength tea and caffeinated water, respectively. In addition, fat oxidation was significantly higher (12%) when subjects consumed the full-strength tea rather than water.

Optimisation d'un systeme d'antigivrage a air chaud pour aile d'avion basee sur la methode du krigeage dual

NASA Astrophysics Data System (ADS)

Hannat, Ridha

The aim of this thesis is to apply a new methodology of optimization based on the dual kriging method to a hot air anti-icing system for airplanes wings. The anti-icing system consists of a piccolo tube placed along the span of the wing, in the leading edge area. The hot air is injected through small nozzles and impact on the inner wall of the wing. The objective function targeted by the optimization is the effectiveness of the heat transfer of the anti-icing system. This heat transfer effectiveness is regarded as being the ratio of the wing inner wall heat flux and the sum of all the nozzles heat flows of the anti-icing system. The methodology adopted to optimize an anti-icing system consists of three steps. The first step is to build a database according to the Box-Behnken design of experiment. The objective function is then modeled by the dual kriging method and finally the SQP optimization method is applied. One of the advantages of the dual kriging is that the model passes exactly through all measurement points, but it can also take into account the numerical errors and deviates from these points. Moreover, the kriged model can be updated at each new numerical simulation. These features of the dual kriging seem to give a good tool to build the response surfaces necessary for the anti-icing system optimization. The first chapter presents a literature review and the optimization problem related to the antiicing system. Chapters two, three and four present the three articles submitted. Chapter two is devoted to the validation of CFD codes used to perform the numerical simulations of an anti-icing system and to compute the conjugate heat transfer (CHT). The CHT is calculated by taking into account the external flow around the airfoil, the internal flow in the anti-icing system, and the conduction in the wing. The heat transfer coefficient at the external skin of the airfoil is almost the same if the external flow is taken into account or no. Therefore, only the internal flow is considered in the following articles. Chapter three concerns the design of experiment (DoE) matrix and the construction of a second order parametric model. The objective function model is based on the Box-Behnken DoE. The parametric model that results from numerical simulations serve for comparison with the kriged model of the third article. Chapter four applies the dual kriging method to model the heat transfer effectiveness of the anti-icing system and use the model for optimization. The possibility of including the numerical error in the results is explored. For the test cases studied, introduction of the numerical error in the optimization process does not improve the results. Dual kriging method is also used to model the distribution of the local heat flux and to interpolate the local heat flux corresponding to the optimal design of the anti-icing system.

Impact of upper body precooling during warm-up on subsequent time trial paced cycling in the heat.

PubMed

Katica, Charles P; Wingo, Jonathan E; Herron, Robert L; Ryan, Greg A; Bishop, Stacy H; Richardson, Mark

2018-06-01

The purpose of this study was to test the hypothesis that cooling the upper body during a warm-up enhances performance during a subsequent 16.1-km simulated cycling time trial in a hot environment. Counterbalanced, repeated measures design. Eight trained, male cyclists (peak oxygen uptake=57.8±5.0mLkg -1 min -1 ) completed two simulated 16.1-km time trials in a hot environment (35.0±0.5°C, 43.8±2.0% relative humidity) each separated by 72h. Treatments were counterbalanced; participants warmed up for 20min while either wearing head and neck ice wraps and an ice vest (COOLING) or no cooling apparatus (CONTROL). Following the warm-up mean skin temperature (T¯ sk ), mean body temperature (T¯ b ) and rating of thermal comfort were significantly lower than baseline following the COOLING trial (all P<0.05); however, rectal temperature was unaffected (P=0.35). Because the effects of precooling on T¯ sk and T¯ b were not sustained during exercise, values for COOLING and CONTROL were not different throughout the time trial (P=0.38). Nonetheless, time to completion was significantly faster following the COOLING intervention when compared to the CONTROL (29.3±3.6min, vs. 30.3±3.1min; P=0.04). These data suggest that in short distance time trials in hot conditions cyclists may benefit from utilizing a cooling modality during the warm-up. Copyright © 2017 Sports Medicine Australia. Published by Elsevier Ltd. All rights reserved.

Precooling leg muscle improves intermittent sprint exercise performance in hot, humid conditions.

PubMed

Castle, Paul C; Macdonald, Adam L; Philp, Andrew; Webborn, Anthony; Watt, Peter W; Maxwell, Neil S

2006-04-01

We used three techniques of precooling to test the hypothesis that heat strain would be alleviated, muscle temperature (Tmu) would be reduced, and as a result there would be delayed decrements in peak power output (PPO) during exercise in hot, humid conditions. Twelve male team-sport players completed four cycling intermittent sprint protocols (CISP). Each CISP consisted of twenty 2-min periods, each including 10 s of passive rest, 5 s of maximal sprint against a resistance of 7.5% body mass, and 105 s of active recovery. The CISP, preceded by 20 min of no cooling (Control), precooling via an ice vest (Vest), cold water immersion (Water), and ice packs covering the upper legs (Packs), was performed in hot, humid conditions (mean +/- SE; 33.7 +/- 0.3 degrees C, 51.6 +/- 2.2% relative humidity) in a randomized order. The rate of heat strain increase during the CISP was faster in Control than Water and Packs (P < 0.01), but it was similar to Vest. Packs and Water blunted the rise of Tmu until minute 16 and for the duration of the CISP (40 min), respectively (P < 0.01). Reductions in PPO occurred from minute 32 onward in Control, and an increase in PPO by approximately 4% due to Packs was observed (main effect; P < 0.05). The method of precooling determined the extent to which heat strain was reduced during intermittent sprint cycling, with leg precooling offering the greater ergogenic effect on PPO than either upper body or whole body cooling.

Theagalloflavic Acid, a New Pigment Derived from Hexahydroxydiphenoyl Group, and Lignan Oxidation Products Produced by Aerobic Microbial Fermentation of Green Tea.

PubMed

Matsuo, Yosuke; Matsuda, Tomoko; Sugihara, Keisuke; Saito, Yoshinori; Zhang, Ying-Jun; Yang, Chong-Ren; Tanaka, Takashi

2016-01-01

Chinese ripe pu-erh tea is produced by aerobic microbial fermentation of green tea. To clarify the microbial degradation of tea polyphenols, Japanese commercial green tea was mixed with Chinese ripe pu-erh tea, which retains microorganisms, and fermented for 5 d. Chromatographic separation yielded a novel water-soluble yellow pigment termed theagalloflavic acid. Spectroscopic and chemical evidence suggested that this pigment was produced by oxidative ring cleavage of hexahydroxydiphenoyl esters. In addition, two new oxygenated lignin metabolites, (+)-5,5'-dihydroxypinoresinol and 5-hydroxydihydrodehydrodiconiferyl alcohol, were also isolated together with known degradation products of quercetin and tea catechins.

[Progress in research for pharmacological effects of Pu-erh tea].

PubMed

Gu, Xiao-Pan; Pan, Bo; Wu, Zhen; Zhao, Yun-Fang; Tu, Peng-Fei; Zheng, Jiao

2017-06-01

Pu-erh tea has gradually aroused general concern with social development and people's enhanced awareness of health. Pu-erh tea is rich in multiple active constitute such as flavonoids, catechins, phenolic acids, flavanols polymer, purine alkaloids, and hydrolysable tannin as a microbial-fermented tea.It is reported that Pu-erh tea have a variety of pharmacologically activities, such as anti-hyperlipidemic, anti-diabetic, anti-oxidative, anti-tumor, anti-bacterial, anti-inflammatory, and anti-viral effects. In this paper, the main pharmacological effects of Pu-erh tea are reviewed. We wish this work will provide some references and clues for further research of Pu-erh tea. Copyright© by the Chinese Pharmaceutical Association.

Low-dose green tea intake reduces incidence of atrial fibrillation in a Chinese population.

PubMed

Liu, Dong-Chen; Yan, Jian-Jun; Wang, You-Nan; Wang, Ze-Mu; Xie, Zhi-Yong; Ma, Yao; Yang, Yang; Yang, Li; Wang, Lian-Sheng

2016-12-20

The aim of the present study was to assessthe association between green tea intake and incidence of atrial fibrillation (AF) in a Chinese population. A total of 801 (mean age: 62 years; 56% male) subjects were enrolled: 401 AF patients and 400 controls. All subjects completed a questionnaire and the associations between their green tea drinking habits and incidence of AF were assessed using the odds ratio (OR) and binary logistic regression. After multivariate adjustment, green tea intake presented as a protective factor against the incidence of AF (OR: 0.349, 95% CI: 0.253-0.483, P < 0.001). The green tea protection showed downward trend with increasing green tea intake (P for the trend= 0.001). Low frequency, low concentration, short-term tea consumption was classified as low-dose green tea intake. Green tea intake decreased the incidence of both paroxysmal AF (OR: 0.307, 95% CI: 0.216-0.436, P < 0.001) and persistent AF (OR: 0.355, 95% CI: 0.261-0.482, P < 0.001) and may be associated with a decreased incidence of AF. This study suggests that low-dose green tea intake strongly protects against AF.

Biophysical Approach to Mechanisms of Cancer Prevention and Treatment with Green Tea Catechins.

PubMed

Suganuma, Masami; Takahashi, Atsushi; Watanabe, Tatsuro; Iida, Keisuke; Matsuzaki, Takahisa; Yoshikawa, Hiroshi Y; Fujiki, Hirota

2016-11-18

Green tea catechin and green tea extract are now recognized as non-toxic cancer preventives for humans. We first review our brief historical development of green tea cancer prevention. Based on exciting evidence that green tea catechin, (-)-epigallocatechin gallate (EGCG) in drinking water inhibited lung metastasis of B16 melanoma cells, we and other researchers have studied the inhibitory mechanisms of metastasis with green tea catechins using biomechanical tools, atomic force microscopy (AFM) and microfluidic optical stretcher. Specifically, determination of biophysical properties of cancer cells, low cell stiffness, and high deformability in relation to migration, along with biophysical effects, were studied by treatment with green tea catechins. The study with AFM revealed that low average values of Young's moduli, indicating low cell stiffness, are closely associated with strong potential of cell migration and metastasis for various cancer cells. It is important to note that treatments with EGCG and green tea extract elevated the average values of Young's moduli resulting in increased stiffness (large elasticity) of melanomas and various cancer cells. We discuss here the biophysical basis of multifunctions of green tea catechins and green tea extract leading to beneficial effects for cancer prevention and treatment.

Tea and its consumption: benefits and risks.

PubMed

Hayat, Khizar; Iqbal, Hira; Malik, Uzma; Bilal, Uzma; Mushtaq, Sobia

2015-01-01

The recent convention of introducing phytochemicals to support the immune system or combat diseases is a centuries' old tradition. Nutritional support is an emerging advancement in the domain of diet-based therapies; tea and its constituents are one of the significant components of these strategies to maintain the health and reduce the risk of various malignancies. Tea is the most frequently consumed beverage worldwide, besides water. All the three most popular types of tea, green (unfermented), black (fully fermented), and oolong (semifermented), are manufactured from the leaves of the plant Camellia sinensis. Tea possesses significant antioxidative, anti-inflammatory, antimicrobial, anticarcinogenic, antihypertensive, neuroprotective, cholesterol-lowering, and thermogenic properties. Several research investigations, epidemiological studies, and meta-analyses suggest that tea and its bioactive polyphenolic constituents have numerous beneficial effects on health, including the prevention of many diseases, such as cancer, diabetes, arthritis, cardiovascular disease (CVD), stroke, genital warts, and obesity. Controversies regarding beneficialts and risks of tea consumption still exist but the limitless health-promoting benefits of tea outclass its few reported toxic effects. However, with significant rise in the scientific investigation of role of tea in human life, this review is intended to highlight the beneficial effects and risks associated with tea consumption.

Mechanisms of Body Weight Reduction and Metabolic Syndrome Alleviation by Tea

PubMed Central

Yang, Chung S.; Zhang, Jinsong; Zhang, Le; Huang, Jinbao; Wang, Yijun

2016-01-01

Tea, a popular beverage made from leaves of the plant Camellia sinensis, has been shown to reduce body weight, alleviate metabolic syndrome, and prevent diabetes and cardiovascular diseases in animal models and humans. Such beneficial effects have generally been observed in most human studies when the level of tea consumption was 3 to 4 cups (600–900 mg tea catechins) or more per day. Green tea is more effective than black tea. In spite of numerous studies, the fundamental mechanisms for these actions still remain unclear. From a review of the literature, we propose that the two major mechanisms are: 1) decreasing absorption of lipids and proteins by tea constituents in the intestine, thus reducing calorie intake; and 2) activating AMPK by tea polyphenols that are bioavailable in the liver, skeletal muscle, and adipose tissues. The relative importance of these two mechanisms depends on the types of tea and diet consumed by individuals. The activated AMPK would decrease gluconeogenesis and fatty acid synthesis and increase catabolism, leading to body weight reduction and MetS alleviation. Other mechanisms and the health relevance of these beneficial effects of tea consumption remain to be further investigated. PMID:26577614

Metabolite Profiling of 14 Wuyi Rock Tea Cultivars Using UPLC-QTOF MS and UPLC-QqQ MS Combined with Chemometrics.

PubMed

Chen, Si; Li, Meihong; Zheng, Gongyu; Wang, Tingting; Lin, Jun; Wang, Shanshan; Wang, Xiaxia; Chao, Qianlin; Cao, Shixian; Yang, Zhenbiao; Yu, Xiaomin

2018-01-24

Wuyi Rock tea, well-recognized for rich flavor and long-lasting fragrance, is a premium subcategory of oolong tea mainly produced in Wuyi Mountain and nearby regions of China. The quality of tea is mainly determined by the chemical constituents in the tea leaves. However, this remains underexplored for Wuyi Rock tea cultivars. In this study, we investigated the leaf metabolite profiles of 14 major Wuyi Rock tea cultivars grown in the same producing region using UPLC-QTOF MS and UPLC-QqQ MS with data processing via principal component analysis and cluster analysis. Relative quantitation of 49 major metabolites including flavan-3-ols, proanthocyanidins, flavonol glycosides, flavone glycosides, flavonone glycosides, phenolic acid derivatives, hydrolysable tannins, alkaloids and amino acids revealed clear variations between tea cultivars. In particular, catechins, kaempferol and quercetin derivatives were key metabolites responsible for cultivar discrimination. Information on the varietal differences in the levels of bioactive/functional metabolites, such as methylated catechins, flavonol glycosides and theanine, offers valuable insights to further explore the nutritional values and sensory qualities of Wuyi Rock tea. It also provides potential markers for tea plant fingerprinting and cultivar identification.

Low-dose green tea intake reduces incidence of atrial fibrillation in a Chinese population

PubMed Central

Wang, Ze-Mu; Xie, Zhi-Yong; Ma, Yao; Yang, Yang; Yang, Li; Wang, Lian-Sheng

2016-01-01

The aim of the present study was to assessthe association between green tea intake and incidence of atrial fibrillation (AF) in a Chinese population. A total of 801 (mean age: 62 years; 56% male) subjects were enrolled: 401 AF patients and 400 controls. All subjects completed a questionnaire and the associations between their green tea drinking habits and incidence of AF were assessed using the odds ratio (OR) and binary logistic regression. After multivariate adjustment, green tea intake presented as a protective factor against the incidence of AF (OR: 0.349, 95% CI: 0.253-0.483, P < 0.001). The green tea protection showed downward trend with increasing green tea intake (P for the trend= 0.001). Low frequency, low concentration, short-term tea consumption was classified as low-dose green tea intake. Green tea intake decreased the incidence of both paroxysmal AF (OR: 0.307, 95% CI: 0.216-0.436, P < 0.001) and persistent AF (OR: 0.355, 95% CI: 0.261-0.482, P < 0.001) and may be associated with a decreased incidence of AF. This study suggests that low-dose green tea intake strongly protects against AF. PMID:27683043

The distribution, structure, and composition of freshwater ice deposits in Bolivian salt lakes

USGS Publications Warehouse

Hurlbert, S.H.; Chang, Cecily C.Y.

1988-01-01

Freshwater ice deposits are described from seven, high elevation (4117-4730 m), shallow (mean depth <30 cm), saline (10-103 g l-1) lakes in the southwestern corner of Bolivia. The ice deposits range to several hundred meters in length and to 7 m in height above the lake or playa surface. They are located near the lake or salar margins; some are completely surrounded by water, others by playa deposits or salt crusts. Upper surfaces and sides of the ice deposits usually are covered by 20-40 cm of white to light brown, dry sedimentary materials. Calcite is the dominant crystalline mineral in these, and amorphous materials such as diatom frustules and volcanic glass are also often abundant. Beneath the dry overburden the ice occurs primarily as horizontal lenses 1-1000 mm thick, irregularly alternating with strata of frozen sedimentary materials. Ice represents from 10 to 87% of the volume of the deposits and yields freshwater (TFR <3 g l-1) when melted. Oxygen isotope ratios for ice are similar to those for regional precipitation and shoreline seeps but much lower than those for the lakewaters. Geothermal flux is high in the region as evidenced by numerous hot springs and deep (3.0-3.5 m) sediment temperatures of 5-10??C. This flux is one cause of the present gradual wasting away of these deposits. Mean annual air temperatures for the different lakes probably are all in the range of -2 to 4??C, and mean midwinter temperatures about 5??C lower. These deposits apparently formed during colder climatic conditions by the freezing of low salinity porewaters and the building up of segregation ice lenses. ?? 1988 Dr W. Junk Publishers.

Interactions of ice sheet evolution, sea level and GIA in a region of complex Earth structure

NASA Astrophysics Data System (ADS)

Gomez, N. A.; Chan, N. H.; Latychev, K.; Pollard, D.; Powell, E. M.

2017-12-01

Constraining glacial isostatic adjustment (GIA) is challenging in Antarctica, where the solid Earth deformation, sea level changes and ice dynamics are strongly linked on all timescales. Furthermore, Earth structure beneath the Antarctic Ice Sheet is characterized by significant lateral variability. A stable, thick craton exists in the east, while the west is underlain by a large continental rift system, with a relatively thin lithosphere and hot, low viscosity asthenosphere, as indicated by high resolution seismic tomography. This implies that in parts of the West Antarctic, the Earth's mantle may respond to surface loading on shorter than average (centennial, or even decadal) timescales. Accounting for lateral variations in viscoelastic Earth structure alters the timing and geometry of load-induced Earth deformation, which in turn impacts the timing and extent of the ice-sheet retreat via a sea-level feedback, as well as predictions of relative sea-level change and GIA. We explore the impact of laterally varying Earth structure on ice-sheet evolution, sea level change and Earth deformation in the Antarctic region since the Last Glacial Maximum using a newly developed coupled ice sheet - sea level model that incorporates 3-D variations in lithospheric thickness and mantle viscosity derived from recent seismic tomographic datasets. Our results focus on identifying the regions and time periods in which the incorporation of 3-D Earth structure is critical for accurate predictions of ice sheet evolution and interpretation of geological and geodetic observations. We also investigate the sensitivity to the regional Earth structure of the relative contributions to modern GIA predictions of Last Deglacial and more recent Holocene ice cover changes.

Flavor characteristics of seven grades of black tea produced in Turkey.

PubMed

Alasalvar, Cesarettin; Topal, Bahar; Serpen, Arda; Bahar, Banu; Pelvan, Ebru; Gökmen, Vural

2012-06-27

Seven grades of black tea [high-quality black tea (grades 1-3) and low-quality black tea (grades 4-7)], processed by ÇAYKUR Tea Processing Plant (Rize, Turkey), were compared for their differences in descriptive sensory analysis (DSA), aroma-active compounds (volatile compounds), and taste-active compounds (sugar, organic acid, and free amino acid compositions). Ten flavor attributes such as 'after taste', 'astringency', 'bitter', 'caramel-like', 'floral/sweet', 'green/grassy', 'hay-like', 'malty', 'roasty', and 'seaweed' were identified. Intensities for a number of flavor attributes ('after taste', 'caramel-like', 'malty', and 'seaweed') were not significantly different (p > 0.05) among seven grades of black tea. A total of 57 compounds in seven grades of black tea (14 aldehydes, eight alcohols, eight ketones, two esters, four aromatic hydrocarbons, five aliphatic hydrocarbons, nine terpenes, two pyrazines, one furan, two acids, and two miscellaneous compounds) were tentatively identified. Of these, aldeyhdes comprised more than 50% to the total volatile compounds identified. In general, high-grade quality tea had more volatiles than low-grade quality tea. With respect to taste-active compounds, five sugars, six organic acids, and 18 free amino acids were positively identified in seven grades of black tea, of which fructose, tannic acid, and theanine predominated, respectively. Some variations (p < 0.05), albeit to different extents, were observed among volatile compounds, sugars, organic acids, and free amino acids in seven grades of black tea. The present study suggests that a certain flavor attributes correlate well with taste- and aroma-active compounds. High- and low-quality black teas should not be distinguished solely on the basis of their DSA and taste- and aroma-active compounds. The combination of taste-active compounds together with aroma-active compounds renders combination effects that provide the characteristic flavor of each grade of black tea.

Green tea (Camellia sinensis) administration induces expression of immune relevant genes and biochemical parameters in rainbow trout (Oncorhynchus mykiss).

PubMed

Nootash, Shahab; Sheikhzadeh, Najmeh; Baradaran, Behzad; Oushani, Ali Khani; Maleki Moghadam, Mohammad Reza; Nofouzi, Katayoon; Monfaredan, Amir; Aghebati, Leili; Zare, Fatemeh; Shabanzadeh, Sadigheh

2013-12-01

Present study elucidates the efficacy of green tea (Camellia sinensis) on growth performance, immune and antioxidant systems and cytokine gene expression in rainbow trout tissues. Green tea was supplemented at 20, 100, and 500 mg kg(-1) diet and fed to fish (average weight: 23.5 g) for 35 days. No remarkable changes in growth performance were observed among all test groups. Lower lipid peroxidation product and higher superoxide dismutase activity were noted in fish received the medium dose of green tea. Significant increase in serum bactericidal activity and total protein were recorded in all treatment groups. All doses of green tea up-regulated Interleukin-1β transcription in the spleen, while Interleukin-1β mRNA level decreased significantly in the kidney of low dose of green tea. Interleukin-6 mRNA level was up-regulated in the spleen of high dose of green tea and liver of middle and high doses of green tea. High dose and medium dose of green tea up-regulated the interleukin-8 transcription in the kidney and liver, respectively. Meanwhile, green tea inhibited the production of interleukin-10 in all treatment groups compared with control group. Medium dose of green tea up-regulated tumor necrosis factor-α transcription in all fish tissues, while high dose and low dose of green tea enhanced tumor necrosis factor-α mRNA levels in the kidney and spleen, respectively. Present study suggests that green tea especially at 100 mg kg(-1) feed may effectively enhance the antioxidant system and immune system in rainbow trout. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effects of tea consumption on renal function in a metropolitan Chinese population: the Guangzhou biobank cohort study.

PubMed

van Hasselt, Tim J; Pickles, Oliver; Midgley-Hunt, Alex; Jiang, Chao Quiang; Zhang, Wei Sen; Cheng, Kar Keung; Thomas, Graham Neil; Lam, Tai Hing

2014-01-01

Green tea consumption has been associated with many prophylactic health benefits. This study examined for the first time associations between tea consumption and renal function in a Chinese population. Cross-sectional baseline data including demographics, and lifestyle and weekly consumption of green, black, and oolong tea were analyzed from 12,428 ambulatory subjects aged 50 to 85 years (67.3% female) that were randomly selected from the membership list of a community social and welfare association in Guangzhou, China. Associations between tea consumption and renal function were assessed using regression analyses to adjust for potential confounding factors. Renal function was assessed using the estimated glomerular filtration rate (eGFR) and in a subcohort of 1,910 participants using a spot urinary albumin-to-creatinine ratio. Six thousand eight hundred and seventy-two participants drank at least 1 type of tea. Oolong tea consumption was negatively associated with eGFR (β-coefficient -0.019, P = .025), but in a gender-stratified analysis this was not the case. In men, black tea was positively associated with eGFR (β-coefficient 0.037, P = .013), but not in women (β-coefficient -0.002, P = .856). Otherwise, no statistically significant consistent associations between the measures of renal function and consumption of green tea, black tea, or oolong tea individually or total tea consumption were identified. Overall there was no clear evidence to suggest any consistent association between renal function and tea consumption in this large population-based study of older Chinese individuals. Copyright © 2014 National Kidney Foundation, Inc. Published by Elsevier Inc. All rights reserved.

Grain Surface Chemistry and the Composition of Interstellar Ices

NASA Technical Reports Server (NTRS)

Tielens, A. G. G. M.

2006-01-01

Submicron sized dust grains are an important component of the interstellar medium. In particular they provide surface where active chemistry can take place. At the low temperatures (-10 K) of the interstellar medium, colliding gas phase species will stick, diffuse, react, and form an icy mantle on these dust grains. This talk will review the principles of grain surface chemistry and delineate important grain surface routes, focusing on reactions involving H, D, and O among each other and with molecules such as CO. Interstellar ice mantles can be studied through the fundamental vibrations of molecular species in the mid-infrared spectra of sources embedded in or located behind dense molecular clouds. Analysis of this type of data has provided a complex view of the composition of these ices and the processes involved. Specifically, besides grain surface chemistry, the composition of interstellar ices is also affected by thermal processing due to nearby newly formed stars. This leads to segregation between different ice components as well as outgassing. The latter results in the formation of a so-called Hot Core region with a gas phase composition dominated by evaporated mantle species. Studies of such regions provide thus a different view on the ice composition and the chemical processes involved. Interstellar ices can also be processed by FUV photons and high energy cosmic ray ions. Cosmic ray processing likely dominates the return of accreted species to the gas phase where further gas phase reactions can take place. These different chemical routes towards molecular complexity in molecular clouds and particularly regions of star formation will be discussed.

Hot-spot mix in ignition-scale implosions on the NIF [Hot-spot mix in ignition-scale implosions on the National Ignition Facility (NIF)

DOE PAGES

Regan, S. P.; Epstein, R.; Hammel, B. A.; ...

2012-03-30

Ignition of an inertial confinement fusion (ICF) target depends on the formation of a central hot spot with sufficient temperature and areal density. Radiative and conductive losses from the hot spot can be enhanced by hydrodynamic instabilities. The concentric spherical layers of current National Ignition Facility (NIF) ignition targets consist of a plastic ablator surrounding 2 a thin shell of cryogenic thermonuclear fuel (i.e., hydrogen isotopes), with fuel vapor filling the interior volume. The Rev. 5 ablator is doped with Ge to minimize preheat of the ablator closest to the DT ice caused by Au M-band emission from the hohlraummore » x-ray drive. Richtmyer–Meshkov and Rayleigh–Taylor hydrodynamic instabilities seeded by high-mode (50 < t < 200) ablator-surface perturbations can cause Ge-doped ablator to mix into the interior of the shell at the end of the acceleration phase. As the shell decelerates, it compresses the fuel vapor, forming a hot spot. K-shell line emission from the ionized Ge that has penetrated into the hot spot provides an experimental signature of hot-spot mix. The Ge emission from tritium–hydrogen–deuterium (THD) and DT cryogenic targets and gas-filled plastic shell capsules, which replace the THD layer with a massequivalent CH layer, was examined. The inferred amount of hot-spot mix mass, estimated from the Ge K-shell line brightness using a detailed atomic physics code, is typically below the 75 ng allowance for hot-spot mix. Furthermore, predictions of a simple mix model, based on linear growth of the measured surface-mass modulations, are consistent with the experimental results.« less

Hot-spot mix in ignition-scale implosions on the NIF [Hot-spot mix in ignition-scale implosions on the National Ignition Facility (NIF)

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

Regan, S. P.; Epstein, R.; Hammel, B. A.

Ignition of an inertial confinement fusion (ICF) target depends on the formation of a central hot spot with sufficient temperature and areal density. Radiative and conductive losses from the hot spot can be enhanced by hydrodynamic instabilities. The concentric spherical layers of current National Ignition Facility (NIF) ignition targets consist of a plastic ablator surrounding 2 a thin shell of cryogenic thermonuclear fuel (i.e., hydrogen isotopes), with fuel vapor filling the interior volume. The Rev. 5 ablator is doped with Ge to minimize preheat of the ablator closest to the DT ice caused by Au M-band emission from the hohlraummore » x-ray drive. Richtmyer–Meshkov and Rayleigh–Taylor hydrodynamic instabilities seeded by high-mode (50 < t < 200) ablator-surface perturbations can cause Ge-doped ablator to mix into the interior of the shell at the end of the acceleration phase. As the shell decelerates, it compresses the fuel vapor, forming a hot spot. K-shell line emission from the ionized Ge that has penetrated into the hot spot provides an experimental signature of hot-spot mix. The Ge emission from tritium–hydrogen–deuterium (THD) and DT cryogenic targets and gas-filled plastic shell capsules, which replace the THD layer with a massequivalent CH layer, was examined. The inferred amount of hot-spot mix mass, estimated from the Ge K-shell line brightness using a detailed atomic physics code, is typically below the 75 ng allowance for hot-spot mix. Furthermore, predictions of a simple mix model, based on linear growth of the measured surface-mass modulations, are consistent with the experimental results.« less

Aeropropulsion 1987. Session 5: Subsonic Propulsion Technology

NASA Technical Reports Server (NTRS)

1987-01-01

NASA is conducting aeropropulsion research over a broad range of Mach numbers. In addition to the high-speed propulsion research described, major progress was recorded in research aimed at the subsonic flight regimes of interest to many commercial and military users. Recent progress and future directions in such areas as small engine technology, rotorcraft transmissions, icing, Hot Section Technology (HOST) and the Advanced Turboprop Program (ATP) are covered.

Aeropropulsion '87. Session 5: Subsonic propulsion technology

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

Not Available

1987-11-01

NASA is conducting aeropropulsion research over a broad range of Mach numbers. In addition to the high-speed propulsion research described, major progress was recorded in research aimed at the subsonic flight regimes of interest to many commercial and military users. Recent progress and future directions in such areas as small engine technology, rotorcraft transmissions, icing, Hot Section Technology (HOST) and the Advanced Turboprop Program (ATP) are covered.

High antiviral effects of hibiscus tea extract on the H5 subtypes of low and highly pathogenic avian influenza viruses

PubMed Central

BAATARTSOGT, Tugsbaatar; BUI, Vuong N.; TRINH, Dai Q.; YAMAGUCHI, Emi; GRONSANG, Dulyatad; THAMPAISARN, Rapeewan; OGAWA, Haruko; IMAI, Kunitoshi

2016-01-01

Viral neuraminidase inhibitors are widely used as synthetic anti-influenza drugs for the prevention and treatment of influenza. However, drug-resistant influenza A virus variants, including H5N1 highly pathogenic avian influenza viruses (HPAIVs), have been reported. Therefore, the discovery of novel and effective antiviral agents is warranted. We screened the antiviral effects of 11 herbal tea extracts (hibiscus, black tea, tencha, rosehip tea, burdock tea, green tea, jasmine tea, ginger tea, lavender tea, rose tea and oak tea) against the H5N1 HPAIV in vitro. Among the tested extracts, only the hibiscus extract and its fractionated extract (frHibis) highly and rapidly reduced the titers of all H5 HPAIVs and low pathogenic AIVs (LPAIVs) used in the pre-treatment tests of Madin–Darby canine kidney (MDCK) cells that were inoculated with a mixture of the virus and the extract. Immunogold electron microscopy showed that anti-H5 monoclonal antibodies could not bind to the deformed H5 virus particles pretreated with frHibis. In post-treatment tests of MDCK cells cultured in the presence of frHibis after infection with H5N1 HPAIV, the frHibis inhibited viral replication and the expression of viral antigens and genes. Among the plants tested, hibiscus showed the most prominent antiviral effects against both H5 HPAIV and LPAIV. PMID:27193820

Comparison of the level of boron concentrations in black teas with fruit teas available on the Polish market.

PubMed

Zioła-Frankowska, Anetta; Frankowski, Marcin; Novotny, Karel; Kanicky, Viktor

2014-01-01

The determination of boron by inductively coupled plasma-atomic emission spectrometry has been carried in water-soluble and acid soluble (total content) fractions of 36 samples of traditional black tea and fruit brew. The estimation of the impact of the type of tea on the concentration of boron in water-soluble and acid extracts and potential human health risk from the daily intake of boron was carried out in this study. The levels of boron differed significantly in black and fruit tea types. The mean total content of boron ranged from 8.31 to 18.40 mg/kg in black teas, from 12.85 to 15.13 mg/kg in black tea with fruit flavor, and from 12.09 to 22.77 mg/kg in fruit brews. The degree of extraction of boron in black tea ranged from 8% to 27% and for fruit tea from 17% to 69%. In addition, the values below 25% were of black teas with fruit flavors. The daily intake of B from tea infusions (three cups/day) is still within the average daily intake except for some of the fruit brews which exceed acceptable regulations of the daily intake of total boron by humans. Hence, it may not produce any health risks for human consumption, if other sources of metal contaminated food are not taken at the same time.

The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis.

PubMed

Xia, En-Hua; Zhang, Hai-Bin; Sheng, Jun; Li, Kui; Zhang, Qun-Jie; Kim, Changhoon; Zhang, Yun; Liu, Yuan; Zhu, Ting; Li, Wei; Huang, Hui; Tong, Yan; Nan, Hong; Shi, Cong; Shi, Chao; Jiang, Jian-Jun; Mao, Shu-Yan; Jiao, Jun-Ying; Zhang, Dan; Zhao, Yuan; Zhao, You-Jie; Zhang, Li-Ping; Liu, Yun-Long; Liu, Ben-Ying; Yu, Yue; Shao, Sheng-Fu; Ni, De-Jiang; Eichler, Evan E; Gao, Li-Zhi

2017-06-05

Tea is the world's oldest and most popular caffeine-containing beverage with immense economic, medicinal, and cultural importance. Here, we present the first high-quality nucleotide sequence of the repeat-rich (80.9%), 3.02-Gb genome of the cultivated tea tree Camellia sinensis. We show that an extraordinarily large genome size of tea tree is resulted from the slow, steady, and long-term amplification of a few LTR retrotransposon families. In addition to a recent whole-genome duplication event, lineage-specific expansions of genes associated with flavonoid metabolic biosynthesis were discovered, which enhance catechin production, terpene enzyme activation, and stress tolerance, important features for tea flavor and adaptation. We demonstrate an independent and rapid evolution of the tea caffeine synthesis pathway relative to cacao and coffee. A comparative study among 25 Camellia species revealed that higher expression levels of most flavonoid- and caffeine- but not theanine-related genes contribute to the increased production of catechins and caffeine and thus enhance tea-processing suitability and tea quality. These novel findings pave the way for further metabolomic and functional genomic refinement of characteristic biosynthesis pathways and will help develop a more diversified set of tea flavors that would eventually satisfy and attract more tea drinkers worldwide. Copyright © 2017 The Authors. Published by Elsevier Inc. All rights reserved.

Estimated daily intake of phenolics and antioxidants from green tea consumption in the Korean diet.

PubMed

Lee, Bong Han; Nam, Tae Gyu; Park, Na Young; Chun, Ock K; Koo, Sung I; Kim, Dae-Ok

2016-01-01

To estimate daily intake of total phenolics and flavonoids from green tea and the contribution of green tea to the antioxidant intake from the Korean diet, 24 commercial brands of green tea were selected and analyzed. Data from the Korea National Health and Nutrition Examination Survey (KNHANES) from 2008 and 2011 indicate that the green tea consumption in these 2 years was 2.8 g/tea drinker/day and 2.9 g/tea drinker/day, respectively. Based on data derived from direct measurements of green tea phenolics and the dataset of the 2008 KNHANES, we estimated the daily per tea drinker phenolics intake to be 172 mg gallic acid equivalents (GAE), the total flavonoids to be 43 mg catechin equivalents (CE) and the total antioxidants to be 267 mg vitamin C equivalents (VCE; 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay) and 401 mg VCE (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assay). In 2011, we estimated the daily per tea drinker total phenolics intake to be 246 mg GAE, the total flavonoids to be 60 mg CE and the antioxidants to be 448 mg VCE (DPPH assay) and 630 mg VCE (ABTS assay). The daily intake of total phenolics, total flavonoids and antioxidants from green tea consumption increased from 2008 to 2011.

The Tea4-PP1 landmark promotes local growth by dual Cdc42 GEF recruitment and GAP exclusion.

PubMed

Kokkoris, Kyriakos; Gallo Castro, Daniela; Martin, Sophie G

2014-05-01

Cell polarization relies on small GTPases, such as Cdc42, which can break symmetry through self-organizing principles, and landmarks that define the axis of polarity. In fission yeast, microtubules deliver the Tea1-Tea4 complex to mark cell poles for growth, but how this complex activates Cdc42 is unknown. Here, we show that ectopic targeting of Tea4 to cell sides promotes the local activation of Cdc42 and cell growth. This activity requires that Tea4 binds the type I phosphatase (PP1) catalytic subunit Dis2 or Sds21, and ectopic targeting of either catalytic subunit is similarly instructive for growth. The Cdc42 guanine-nucleotide-exchange factor Gef1 and the GTPase-activating protein Rga4 are required for Tea4-PP1-dependent ectopic growth. Gef1 is recruited to ectopic Tea4 and Dis2 locations to promote Cdc42 activation. By contrast, Rga4 is locally excluded by Tea4, and its forced colocalization with Tea4 blocks ectopic growth, indicating that Rga4 must be present, but at sites distinct from Tea4. Thus, a Tea4-PP1 landmark promotes local Cdc42 activation and growth both through Cdc42 GEF recruitment and by creating a local trough in a Cdc42 GAP.

Tea Consumption Reduces the Incidence of Neurocognitive Disorders: Findings from the Singapore Longitudinal Aging Study.

PubMed

Feng, L; Chong, M-S; Lim, W-S; Gao, Q; Nyunt, M S; Lee, T-S; Collinson, S L; Tsoi, T; Kua, E-H; Ng, T-P

2016-01-01

To examine the relationships between tea consumption habits and incident neurocognitive disorders (NCD) and explore potential effect modification by gender and the apolipoprotein E (APOE) genotype. Population-based longitudinal study. The Singapore Longitudinal Aging Study (SLAS). 957 community-living Chinese elderly who were cognitively intact at baseline. We collected tea consumption information at baseline from 2003 to 2005 and ascertained incident cases of neurocognitive disorders (NCD) from 2006 to 2010. Odds ratio (OR) of association were calculated in logistic regression models that adjusted for potential confounders. A total of 72 incident NCD cases were identified from the cohort. Tea intake was associated with lower risk of incident NCD, independent of other risk factors. Reduced NCD risk was observed for both green tea (OR=0.43) and black/oolong tea (OR=0.53) and appeared to be influenced by the changing of tea consumption habit at follow-up. Using consistent non-tea consumers as the reference, only consistent tea consumers had reduced risk of NCD (OR=0.39). Stratified analyses indicated that tea consumption was associated with reduced risk of NCD among females (OR=0.32) and APOE ε4 carriers (OR=0.14) but not males and non APOE ε4 carriers. Regular tea consumption was associated with lower risk of neurocognitive disorders among Chinese elderly. Gender and genetic factors could possibly modulate this association.

High antiviral effects of hibiscus tea extract on the H5 subtypes of low and highly pathogenic avian influenza viruses.

PubMed

Baatartsogt, Tugsbaatar; Bui, Vuong N; Trinh, Dai Q; Yamaguchi, Emi; Gronsang, Dulyatad; Thampaisarn, Rapeewan; Ogawa, Haruko; Imai, Kunitoshi

2016-10-01

Viral neuraminidase inhibitors are widely used as synthetic anti-influenza drugs for the prevention and treatment of influenza. However, drug-resistant influenza A virus variants, including H5N1 highly pathogenic avian influenza viruses (HPAIVs), have been reported. Therefore, the discovery of novel and effective antiviral agents is warranted. We screened the antiviral effects of 11 herbal tea extracts (hibiscus, black tea, tencha, rosehip tea, burdock tea, green tea, jasmine tea, ginger tea, lavender tea, rose tea and oak tea) against the H5N1 HPAIV in vitro. Among the tested extracts, only the hibiscus extract and its fractionated extract (frHibis) highly and rapidly reduced the titers of all H5 HPAIVs and low pathogenic AIVs (LPAIVs) used in the pre-treatment tests of Madin-Darby canine kidney (MDCK) cells that were inoculated with a mixture of the virus and the extract. Immunogold electron microscopy showed that anti-H5 monoclonal antibodies could not bind to the deformed H5 virus particles pretreated with frHibis. In post-treatment tests of MDCK cells cultured in the presence of frHibis after infection with H5N1 HPAIV, the frHibis inhibited viral replication and the expression of viral antigens and genes. Among the plants tested, hibiscus showed the most prominent antiviral effects against both H5 HPAIV and LPAIV.

77 FR 39717 - Changes in Flood Hazard Determinations

Federal Register 2010, 2011, 2012, 2013, 2014

2012-07-05

..., East Main Street, Lexington, KY Lexington, KY 40507. 40507. South Dakota: Lincoln Town of Tea (11-08... Street, www.bakeraecom.com/ Town of Tea, P.O. Tea, SD 57064. index.php/south- Box 128, Tea, SD dakota...

Survey on the pesticide residues in tea in south India.

PubMed

Seenivasan, Subbiah; Muraleedharan, NarayananNair

2011-05-01

Tea is considered as a 'health beverage' due its antioxidant properties and resultant beneficial effects on human health. Such a beverage should be free from toxic elements such as pesticide residues and heavy metals. A large scale survey of teas produced in the tea factories of south India had been carried out for a period of three years from 2006 to 2008 and 912 tea samples were analysed for the residues of certain pesticides such as dicofol, ethion, quinalphos, hexaconazole, fenpropathrin, fenvalerate and propargite which are used for pest and disease control in tea in this part of the country. The analytical data proved that only less than 0.5 percentage of tea samples had residues of these pesticides. However, residues of pesticides were below their maximum limits in tea, stipulated by the European Union, Codex Alimentarius Commission of FAO/WHO and Prevention of Food Adulteration Act of Govt. of India.

A case of Kombucha tea toxicity.

PubMed

SungHee Kole, Alison; Jones, Heather D; Christensen, Russell; Gladstein, Jay

2009-01-01

Kombucha "mushroom'' tea is touted to have medicinal properties. Here, we present a case of hyperthermia, lactic acidosis, and acute renal failure within 15 hours of Kombucha tea ingestion. A 22 year old male, newly diagnosed with HIV, became short of breath and febrile to 103.0F, within twelve hours of Kombucha tea ingestion. He subsequently became combative and confused, requiring sedation and intubation for airway control. Laboratories revealed a lactate of 12.9 mmol/L, and serum creatinine of 2.1 mg/dL. Kombucha tea is black tea fermented in a yeast-bacteria medium. Several case reports exist of serious, and sometimes fatal, hepatic dysfunction and lactic acidosis within close proximity to ingestion. While Kombucha tea is considered a healthy elixir, the limited evidence currently available raises considerable concern that it may pose serious health risks. Consumption of this tea should be discouraged, as it may be associated with life-threatening lactic acidosis.

Tea, coffee, and cocoa as ultraviolet radiation protectants for the beet armyworm nucleopolyhedrovirus.

PubMed

El-Salamouny, S; Ranwala, D; Shapiro, M; Shepard, B M; Farrar, Robert R

2009-10-01

The addition of 1% (wt:vol) aqueous extracts of cocoa (Theobroma cacao L.) (Malvales: Malvaceae), coffee (Coffea arabica L.) (Gentianales: Rubiaceae), and green and black tea (Camellia sinensis L.) (Ericales: Theaceae) provided excellent UV radiation protection for the beet armyworm, Spodoptera exigua (Hübner) (Lepidoptera: Noctuidae), nucleopolyhedrovirus under laboratory conditions. Aqueous extracts of coffee, green tea, and black tea at 0.5% provided 85-100% UV protection, whereas cocoa provided 50% UV protection. Epigallocatechin gallate (EGCG), a component of green tea, and caffeine, a component of tea and coffee, also were tested as UV protectants. Both compounds were ineffective when tested alone. When EGCG and caffeine were combined, UV protection increased in a synergistic manner, but <35% of the original virus activity was maintained. This study demonstrated that coffee was comparable to green tea and black tea as a UV protectant. Further studies should be conducted to optimize their use in biopesticide formulations.

Radionuclides in tea and their behaviour in the brewing process.

PubMed

Zehringer, Markus; Kammerer, Franziska; Wagmann, Michael

2018-06-08

Tea plantations may be strongly affected by radioactive fallout. Tea plantations on the Turkish coast of the Black Sea were heavily contaminated by the fallout from the reactor fire at the Chernobyl nuclear power plant in 1986. Two years later, the contamination level was reduced by about 90%. When tea is brewed, the original contamination in the tea leaves is more or less leached into the tea water. While most of the radiocaesium (60-80%) is washed out by brewing, most of the radiostrontium remains in the leaves (70-80%). In food laws, a dilution factor of 40-50 is considered for tea brewing. Most laws only define limit values for radiocaesium. Radiostrontium is not specially regulated, even though its dose coefficients for ingestion are higher than the corresponding coefficients for radiocaesium. Radiostrontium in tea occurs primarily from global fallout (bomb tests from 1945-1965). Copyright © 2018. Published by Elsevier Ltd.

TMDB: a literature-curated database for small molecular compounds found from tea.

PubMed

Yue, Yi; Chu, Gang-Xiu; Liu, Xue-Shi; Tang, Xing; Wang, Wei; Liu, Guang-Jin; Yang, Tao; Ling, Tie-Jun; Wang, Xiao-Gang; Zhang, Zheng-Zhu; Xia, Tao; Wan, Xiao-Chun; Bao, Guan-Hu

2014-09-16

Tea is one of the most consumed beverages worldwide. The healthy effects of tea are attributed to a wealthy of different chemical components from tea. Thousands of studies on the chemical constituents of tea had been reported. However, data from these individual reports have not been collected into a single database. The lack of a curated database of related information limits research in this field, and thus a cohesive database system should necessarily be constructed for data deposit and further application. The Tea Metabolome database (TMDB), a manually curated and web-accessible database, was developed to provide detailed, searchable descriptions of small molecular compounds found in Camellia spp. esp. in the plant Camellia sinensis and compounds in its manufactured products (different kinds of tea infusion). TMDB is currently the most complete and comprehensive curated collection of tea compounds data in the world. It contains records for more than 1393 constituents found in tea with information gathered from 364 published books, journal articles, and electronic databases. It also contains experimental 1H NMR and 13C NMR data collected from the purified reference compounds or collected from other database resources such as HMDB. TMDB interface allows users to retrieve tea compounds entries by keyword search using compound name, formula, occurrence, and CAS register number. Each entry in the TMDB contains an average of 24 separate data fields including its original plant species, compound structure, formula, molecular weight, name, CAS registry number, compound types, compound uses including healthy benefits, reference literatures, NMR, MS data, and the corresponding ID from databases such as HMDB and Pubmed. Users can also contribute novel regulatory entries by using a web-based submission page. The TMDB database is freely accessible from the URL of http://pcsb.ahau.edu.cn:8080/TCDB/index.jsp. The TMDB is designed to address the broad needs of tea biochemists, natural products chemists, nutritionists, and members of tea related research community. The TMDB database provides a solid platform for collection, standardization, and searching of compounds information found in tea. As such this database will be a comprehensive repository for tea biochemistry and tea health research community.

Green tea supplementation affects body weight, lipids, and lipid peroxidation in obese subjects with metabolic syndrome.

PubMed

Basu, Arpita; Sanchez, Karah; Leyva, Misti J; Wu, Mingyuan; Betts, Nancy M; Aston, Christopher E; Lyons, Timothy J

2010-02-01

To compare the effects of supplementation of green tea beverage or green tea extracts with controls on body weight, glucose and lipid profile, biomarkers of oxidative stress, and safety parameters in obese subjects with metabolic syndrome. Randomized, controlled prospective trial. General Clinical Research Center (GCRC) at University of Oklahoma Health Sciences Center (OUHSC). Thirty-five subjects with obesity and metabolic syndrome were recruited in age- and gender-matched trios and were randomly assigned to the control (4 cups water/d), green tea (4 cups/d), or green tea extract (2 capsules and 4 cups water/d) group for 8 weeks. The tea and extract groups had similar dosing of epiogallocatechin-3-gallate (EGCG), the active compound in green tea. Anthropometrics, blood pressure, fasting glucose and lipids, nuclear magnetic resonance (NMR)-based lipid particle size, safety parameters, biomarkers of oxidative stress (oxidized low-density lipoprotein [LDL], myeloperoxidase [MPO], malondialdehyde and hydroxynonenals [MDA and HNE]), and free catechins were analyzed at screen and at 4 and 8 weeks of the study. Pairwise comparisons showed green tea beverage and green tea extracts caused a significant decrease in body weight and body mass index (BMI) versus controls at 8 weeks (-2.5 +/- 0.7 kg, p < 0.01, and -1.9 +/- 0.6, p < 0.05, respectively). Green tea beverage showed a decreasing trend in LDL-cholesterol and LDL/high-density lipoprotein (HDL) versus controls (p < 0.1). Green tea beverage also significantly decreased MDA and HNE (-0.39 +/- 0.06 microM, p < 0.0001) versus controls. Plasma free catechins were detectable in both beverage and extract groups versus controls at screen and at 8 weeks, indicating compliance and bioavailability of green tea catechins. Green tea beverage consumption (4 cups/d) or extract supplementation (2 capsules/d) for 8 weeks significantly decreased body weight and BMI. Green tea beverage further lowered lipid peroxidation versus age- and gender-matched controls, suggesting the role of green tea flavonoids in improving features of metabolic syndrome in obese patients.

Development of STS and CAPS markers for variety identification and genetic diversity analysis of tea germplasm in Taiwan.

PubMed

Hu, Chih-Yi; Tsai, You-Zen; Lin, Shun-Fu

2014-12-01

Tea (Camellia sinensis) is an important economic crop in Taiwan. Particularly, two major commercial types of tea (Paochong tea and Oolong tea) which are produced in Taiwan are famous around the world, and they must be manufactured with specific cultivars. Nevertheless, many elite cultivars have been illegally introduced to foreign countries. Because of the lower cost, large amount of "Taiwan-type tea" are produced and imported to Taiwan, causing a dramatic damage in the tea industry. It is very urgent to develop the stable, fast and reliable DNA markers for fingerprinting tea cultivars in Taiwan and protecting intellectual property rights for breeders. Furthermore, genetic diversity and phylogenetic relationship evaluations of tea germplasm in Taiwan are imperative for parental selection in the cross-breeding program and avoidance of genetic vulnerability. Two STS and 37 CAPS markers derived from cytoplasmic genome and ESTs of tea have been developed in this study providing a useful tool for distinguishing all investigated germplasm. For identifying 12 prevailing tea cultivars in Taiwan, five core markers, including each one of mitochondria and chloroplast, and three nuclear markers, were developed. Based on principal coordinate analysis and cluster analysis, 55 tea germplasm in Taiwan were divided into three groups: sinensis type (C. sinensis var. sinensis), assamica type (C. sinensis var. assamica) and Taiwan wild species (C. formosensis). The result of genetic diversity analysis revealed that both sinensis (0.44) and assamica (0.41) types had higher genetic diversity than wild species (0.25). The close genetic distance between the first (Chin-Shin-Oolong) and the third (Shy-Jih-Chuen) prevailing cultivars was found, and many recently released varieties are the descents of Chin-Shin-Oolong. This implies the potential risk of genetic vulnerability for tea cultivation in Taiwan. We have successfully developed a tool for tea germplasm discrimination and genetic diversity analysis, as well as a set of core markers for effective identification of prevailing cultivars in Taiwan. According to the results of phylogenetic analysis on prevailing tea cultivars, it is necessary to broaden genetic diversity from wild species or plant introduction in future breeding programs.

Microbial activity discovered in previously ice-entombed Arctic ecosystems

NASA Astrophysics Data System (ADS)

Welker, J. M.; Fahnestock, J. T.; Henry, G. H. R.; 0'Dea, K. W.; Piper, R. E.

One of the more intriguing discoveries in the biogeochemical sciences in recent years is the tremendous capacity of microbial populations to occupy and flourish in extreme habitats [Rothschild and Mancinelli 2001]. Microbial populations survive and multiply under a diversity of harsh conditions, including the hot springs of Yellowstone National Park, Wyoming, and on the ocean floor around thermal vents. At the other extreme, active microbial communities occupy some of the coldest and driest habitats on Earth. For instance, a variety of bacterial and fungal species have been found in the Dry Valleys of Antarctica, and there is evidence that microbes are also present beneath the Antarctic Ice Sheet in Lake Vostok, a system that has not been exposed to the atmosphere for thousands of years.

Primary cancer prevention by green tea, and tertiary cancer prevention by the combination of green tea catechins and anticancer compounds.

PubMed

Fujiki, Hirota; Sueoka, Eisaburo; Watanabe, Tatsuro; Suganuma, Masami

2015-03-01

Green tea is a daily beverage, a non-oxidized non-fermented product containing at least four green tea catechins. Considering our first results when repeated applications of (-)-epigallocatechin gallate (EGCG) prevented tumor promotion in mouse skin, we have continued to look at green tea as a possible cancer preventive agent. 1) The 10-year prospective cohort study by Drs. K. Nakachi and K. Imai revealed that drinking 10 Japanese-size cups (120 mL/cup) of green tea per day delayed cancer onset in humans by 7.3 years among females and by 3.2 years among males. The delay of cancer onset is of course significant evidence of primary cancer prevention in humans. 2) In collaboration with Dr. H. Moriwaki's group we successfully presented a prototype of tertiary cancer prevention showing that 10 Japanese-size cups of green tea daily, supplemented with tablets of green tea extract (G.T.E), reduced recurrence of colorectal adenomas in polypectomy patients by 51.6% (from 31% to 15%). 3) In 1999, we first reported that the combination of green tea catechins and non-steroidal anti-inflammatory drugs showed synergistic anticancer effects in both in vitro and in vivo experiments, along with elucidation of the mechanism. 4) Further studies by other investigators have revealed that various combinations of EGCG or green tea extract and anticancer compounds inhibit tumor volume in xenograft mouse models implanted with various human cancer cell lines. Green tea is a cancer preventive, and green tea catechins act as synergists with anticancer compounds.

Immunomodulatory effect of tea saponin in immune T-cells and T-lymphoma cells via regulation of Th1, Th2 immune response and MAPK/ERK2 signaling pathway.

PubMed

Bhardwaj, Jyoti; Chaudhary, Narendra; Seo, Hyo-Jin; Kim, Min-Yong; Shin, Tai-Sun; Kim, Jong-Deog

2014-06-01

The anti-cancer activity of saponins and phenolic compounds present in green tea was previously reported. However, the immunomodulatory and adjuvanticity activity of tea saponin has never been studied. In this study, we investigated the immunomodulatory effect of tea saponin in T-lymphocytes and EL4 cells via regulation of cytokine response and mitogen-activated protein kinases (MAPK) signaling pathway. Quantitative analysis of mRNA expression level of cytokines were performed by reverse transcription polymerase chain reaction following stimulation with tea saponin, ovalbumin (OVA) alone or tea saponin in combination with OVA. Tea saponin inhibited the proliferation of EL4 cells measured in a dose-dependent manner. No cytotoxicity effect of tea saponin was detected in T-lymphocytes; rather, tea saponin enhanced the proliferation of T-lymphocytes. Tea saponin with OVA increased the expression of interleukin (IL)-1, IL-2, IL-12, interferon-γ and tumor necrosis factor (TNF)-α and decreased the expression level of IL-10 and IL-8 in T-lymphocytes. Furthermore, tea saponin, in the presence of OVA, downregulated the MAPK signaling pathway via inhibition of IL-4, IL-8 and nuclear factor kappaB (NF-κB) in EL4 cells. Th1 cytokines enhancer and Th2 cytokines and NF-κB inhibitor, tea saponin can markedly inhibit the proliferation and invasiveness of T-lymphoma (EL4) cells, possibly due to TNF-α- and NF-κB-mediated regulation of MAPK signaling pathway.

Association of coffee and tea intake with the oral microbiome: results from a large cross-sectional study.

PubMed

Peters, Brandilyn A; McCullough, Marjorie L; Purdue, Mark P; Freedman, Neal D; Um, Caroline Y; Gapstur, Susan M; Hayes, Richard B; Ahn, Jiyoung

2018-04-27

The oral microbiota play a central role in oral health, and possibly in carcinogenesis. Research suggests coffee and tea consumption may have beneficial health effects. We examined the associations of these common beverages with the oral ecosystem in a large cross-sectional study. We assessed oral microbiota in mouthwash samples from 938 participants in two U.S. cohorts using 16S rRNA gene sequencing. Coffee and tea intake were assessed from food frequency questionnaires. We examined associations of coffee and tea intake with overall oral microbiota diversity and composition using linear regression and permutational MANOVA, respectively, and with taxon abundance using negative binomial generalized linear models; all models adjusted for age, sex, cohort, BMI, smoking, ethanol intake, and energy intake. Higher tea intake was associated with greater oral microbiota richness (P=0.05) and diversity (P=0.006), and shifts in overall community composition (P=0.002); coffee was not associated with these microbiome parameters. Tea intake was associated with altered abundance of several oral taxa; these included Fusobacteriales, Clostridiales, and Shuttleworthia satelles (higher with increasing tea) and Bifidobacteriaceae, Bergeyella, Lactobacillales, and Kingella oralis (lower with increasing tea). Higher coffee intake was only associated with greater abundance of Granulicatella and Synergistetes. In the largest study to date of tea and coffee consumption in relation to the oral microbiota, the microbiota of tea drinkers differed in several ways from non-drinkers. Tea-driven changes to the oral microbiome may contribute to previously observed associations between tea and oral and systemic diseases, including cancers. Copyright ©2018, American Association for Cancer Research.

Intake of green tea inhibited increase of salivary chromogranin A after mental task stress loads

PubMed Central

2014-01-01

Background Green tea has become renowned for its health benefits. In this study, we investigated the anti-stress effect of two kinds of green tea against a mental stress task load. Methods Warm water, ordinary green tea (Sagara), and shaded white tea, which contains more amino acid components than Sagara, were used as test samples in a randomized cross-over design study. Eighteen students (nine male and nine female) participated in three experimental trials on different days at intervals of seven days. Saliva was collected before beverage intake and after performing the mental stress load tasks. Concentration of chromogranin A (CgA) in the saliva was used as an index of autonomic nervous system activity. Results CgA level increased after the mental tasks, but intake of green tea inhibited this increase; the anti-stress effect was even greater after consumption of shaded white tea. Intake of shaded white tea also lowered Total Mood Disturbance (TMD) score on the Profile of Mood States (POMS); subjects in this condition tended to perform more calculations in the arithmetic task than those in the warm water treatment condition. Conclusions Salivary CgA concentration levels increased after mental stress load tasks, but ingestion of green tea inhibited this increase. This anti-stress effect was larger after the consumption of shaded white tea than after Sagara. Shaded white tea intake also lowered TMD score (POMS) and tended to improve performance on an arithmetic task compared to warm water, suggesting that shaded white tea might also improve mood during and after mental stress load. PMID:25034805

Tea Consumption and Health-Related Quality of Life in Older Adults.

PubMed

Pan, C-W; Ma, Q; Sun, H-P; Xu, Y; Luo, N; Wang, P

2017-01-01

Although tea consumption has been reported to have various health benefits in humans, its association with health-related quality of life (HRQOL) has not been investigated directly. We aimed to examine the relationship between tea consumption and HRQOL among older Chinese adults. We analyzed community-based cross-sectional data of 5,557 older Chinese individuals aged 60 years or older who participated in the Weitang Geriatric Diseases study. Information on tea consumption and HRQOL assessed by the European Quality of Life-5 dimensions (EQ-5D) were collected by questionnaires. We estimated the relationship of tea consumption and the EQ-5D index score using linear regression models and the association between tea consumption and self-reported EQ-5D health problems using logistic regression models. The EQ-5D index score was higher for habitual tea drinkers than their counterparts. In multivariate linear analyses controlling for socio-demographic conditions, health conditions, and lifestyle habits, the differences in ED-5D index score between individuals with and without tea drinking habits was 0.012 (95% confidence interval, 0.006-0.017). In multivariate logistic analyses, habitual tea drinking was inversely associated with reporting of problems in EQ-5D dimensions mobility (odds ration [OR], 0.44; 95% CI: 0.23-0.84); pain/discomfort (OR, 0.74; 95% CI: 0.61-0.90); and anxiety/depression (OR, 0.60; 95% CI: 0.38-0.97). These associations were more evident for black or oolong tea than green tea. Habitual tea consumption was associated with better HRQOL in older adults.

Green Tea Polyphenols Extend the Lifespan of Male Drosophila melanogaster While Impairing Reproductive Fitness

PubMed Central

Lopez, Terry; Schriner, Samuel E.; Okoro, Michael; Lu, David; Chiang, Beatrice T.; Huey, Jocelyn

2014-01-01

Abstract Green tea is a popular beverage believed to have many health benefits, including a reduction in the risks of heart disease and cancer. Rich in polyphenolic compounds known as catechins, green tea and its components have been shown to increase the lifespan of various animal models, including Drosophila melanogaster. Here, we investigated the gender-specific effects of green tea on the lifespan of fruit flies and observed that green tea extended the lifespan of male flies only. This effect was found to be independent of typical aging interventions, such as dietary restriction, modulation of oxidative energy metabolism, and improved tolerance to environmental stresses. The one exception was that green tea did protect male flies against iron toxicity. Since there is an inverse correlation between lifespan and reproduction, the impact of green tea on male reproductive fitness was also investigated. We found that green tea negatively impacted male fertility as shown by a reduced number of offspring produced and increased mating latency. We further identified that the lifespan extension properties of green tea was only observed in the presence of females which alludes to a reproductive (or mating) dependent mechanism. Our findings suggest that green tea extends the lifespan of male flies by inhibiting reproductive potential, possibly by limiting iron uptake. To our knowledge, our study is the first to report the negative impact of green tea on Drosophila male reproduction. Our results also support previous studies that suggest that green tea might have a negative effect on reproductive fitness in humans. PMID:25058464

Separation and purification of both tea seed polysaccharide and saponin from camellia cake extract using macroporous resin.

PubMed

Yang, Pengjie; Zhou, Mingda; Zhou, Chengyun; Wang, Qian; Zhang, Fangfang; Chen, Jian

2015-02-01

A novel method to separate and purify tea seed polysaccharide and tea seed saponin from camellia cake extract by macroporous resin was developed. Among four kinds of resins (AB-8, NKA-9, XDA-6, and D4020) tested, AB-8 macroporous resin possessed optimal separating capacity for the two substances and thus was selected for the separation, in which deionized water was used to elute tea seed polysaccharide, 0.25% NaOH solution to remove the undesired pigments, and 90% ethanol to elute tea seed saponin. Further dynamic adsorption/desorption experiments on AB-8 resin-based column chromatography were conducted to obtain the optimal parameters. Under optimal dynamic adsorption and desorption conditions, 18.7 and 11.8% yield of tea seed polysaccharide and tea seed saponin were obtained with purities of 89.2 and 96.0%, respectively. The developed method provides a potential approach for the large-scale production of tea seed polysaccharide and tea seed saponin from camellia cake. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Oolong tea drinking could help prevent bone loss in postmenopausal Han Chinese women.

PubMed

Wang, Guibin; Liu, Guibin; Liu, Liu Hongmei; Zhao, Huanli; Zhang, Fengfang; Li, Shufa; Chen, Yang; Zhang, Zhenchun

2014-11-01

The aim of this study was to analyze the relationship between oolong tea drinking and bone mineral density in postmenopausal Han Chinese women, while living and diet habits, fertility, disease elements and other baseline conditions were controlled. One group included 124 cases who routinely drank oolong tea, and the other included 556 who did not drink tea. Data were collected on participant age, lifestyle habits, fertility condition, disease elements, and lumbar, and hip bone densities. It was found that the bone densities of the greater trochanteric bone in tea drinkers were higher (0.793 ± 0.119 kg/cm(2)) than that in non-tea drinkers (0.759 ± 0.116 kg/cm(2), F = 6.248, p = 0.013). Similarly, the bone density of Ward's triangular bone in tea drinkers was higher (0.668 ± 0.133 kg/cm(2)) than that in non-tea drinkers (0.637 ± 0.135 kg/cm(2), F = 6.152, p = 0.013). Oolong tea drinking could help prevent bone loss in postmenopausal Chinese women.

Enantioselective Dissipation of Acephate and Its Metabolite, Methamidophos, during Tea Cultivation, Manufacturing, and Infusion.

PubMed

Pan, Rong; Chen, Hongping; Wang, Chen; Wang, Qinghua; Jiang, Ying; Liu, Xin

2015-02-04

The enantioselective dissipation of acephate and its metabolite, methamidophos, was investigated during tea cultivation, manufacturing, and infusion, using QuEChERS sample preparation technique and gas chromatography coupled with a BGB-176 chiral column. Results showed that (+)-acephate and (-)-acephate dissipated following first-order kinetics in fresh tea leaves with half-lives of 1.8 and 1.9 days, respectively. Acephate was degraded into a more toxic metabolite, methamidophos. Preferential dissipation and translocation of (+)-acephate may exist in tea shoots, and (-)-methamidophos was degraded more rapidly than (+)-methamidophos. During tea manufacturing, drying and spreading (or withering) played important roles in the dissipation of acephate enantiomers. The enantiometic fractions of acephate changed from 0.495-0.496 to 0.479-0.486 (P ≤ 0.0081), whereas those of methamidophos changed from 0.576-0.630 to 0.568-0.645 (P ≤ 0.0366 except for green tea manufacturing on day 1), from fresh tea leaves to made tea. In addition, high transfer rates (>80%) and significant enantioselectivity (P ≤ 0.0042) of both acephate and its metabolite occurred during tea brewing.

Hepatoprotective and curative properties of Kombucha tea against carbon tetrachloride-induced toxicity.

PubMed

Murugesan, G S; Sathishkumar, M; Jayabalan, R; Binupriya, A R; Swaminathan, K; Yun, S E

2009-04-01

Kombucha tea (KT) is sugared black tea fermented with a symbiotic culture of acetic acid bacteria and yeasts, which is said to be tea fungus. KT is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. In the present study, KT along with black tea (BT) and black tea manufactured with tea fungus enzymes (enzyme-processed tea, ET) was evaluated for hepatoprotective and curative properties against CCl4-induced toxicity, using male albino rats as an experimental model by analyzing aspartate transaminase, alanine transaminase, and alkaline phosphatase in plasma and malondialdehyde content in plasma and liver tissues. Histopathological analysis of liver tissue was also included. Results showed that BT, ET, and KT have the potential to revert the CCl4-induced hepatotoxicity. Among the three types of teas tried, KT was found to be more efficient than BT and ET. Antioxidant molecules produced during the fermentation period could be the reason for the efficient hepatoprotective and curative properties of KT against CCI4-induced hepatotoxicity.

Black tea aroma inhibited increase of salivary chromogranin-A after arithmetic tasks.

PubMed

Yoto, Ai; Fukui, Natsuki; Kaneda, Chisa; Torita, Shoko; Goto, Keiichi; Nanjo, Fumio; Yokogoshi, Hidehiko

2018-01-24

Growing attention has been paid to the effects of food flavor components on alleviating negative brain functions caused by stressful lifestyles. In this study, we investigated the alleviating effect of two kinds of black tea aromas on physical and psychological stress induced by the Uchida-Kraepelin test, based on salivary chromogranin-A (CgA) levels as a stress marker and subjective evaluations (Profile of Mood States). Compared with the water exposure control, inhaling black tea aroma (Darjeeling and Assam in this study) induced lower salivary CgA concentration levels after 30 min of mental stress load tasks. This anti-stress effect of black tea aroma did not differ between the two tea types even though the concentration of the anti-stress components in the Darjeeling tea aroma was higher than that in the Assam aroma. However, Darjeeling tea aroma tended to decrease the tension and/or anxiety score immediately after the first exposure. Inhaling black tea aroma may diminish stress levels caused by arithmetic mental stress tasks, and Darjeeling tea aroma tended to improve mood before mental stress load.

Reduction of Hexavalent Chromium by Green Tea Polyphenols and Green Tea Nano Zero-Valent Iron (GT-nZVI).

PubMed

Chrysochoou, M; Reeves, K

2017-03-01

This study reports on the direct reduction of hexavalent chromium [Cr(VI)] by green tea polyphenols, including a green tea solution and pure epigallocatechin gallate (EGCG) solution. A linear trend was observed between the amount of reduced Cr(VI) and the amount of added polyphenols. The green tea solution showed a continued decrease in the observed stoichiometry with increasing pH, from a maximum of 1.4 mol per gallic acid equivalent (GAE) of green tea at pH 2.5, to 0.2 mol/GAE at pH 8.8. The EGCG solution exhibited different behavior, with a maximum stoichiometry of 2 at pH 7 and minimum of 1.6 at pH 4.4 and 8.9. When green tea was used to first react with Fe 3+ and form GT-nZVI, the amount of Cr(VI) reduced by a certain volume of GT-nZVI was double compared to green tea, and 6 times as high considering that GT-nZVI only contains 33 % green tea.

Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses during tea manufacturing.

PubMed

Zhou, Ying; Zeng, Lanting; Liu, Xiaoyu; Gui, Jiadong; Mei, Xin; Fu, Xiumin; Dong, Fang; Tang, Jingchi; Zhang, Lingyun; Yang, Ziyin

2017-09-15

(E)-Nerolidol is a volatile sesquiterpene that contributes to the floral aroma of teas (Camellia sinensis). The unique manufacturing process for oolong tea involves multiple stresses, resulting in a high content of (E)-nerolidol, which is not known to form in tea leaves. This study aimed to determine the formation mechanism of (E)-nerolidol in tea exposed to multiple stresses during tea manufacture. C. sinensis (E)-nerolidol synthase (CsNES) recombinant protein, found in the cytosol, was found to transform farnesyl diphosphate into (E)-nerolidol. CsNES was highly expressed during the oolong tea turn over process, resulting in (E)-nerolidol accumulation. Continuous mechanical damage, simulating the turn over process, significantly enhanced CsNES expression level and (E)-nerolidol content. The combination of low temperature stress and mechanical damage had a synergistic effect on (E)-nerolidol formation. This is the first evidence of (E)-nerolidol formation mechanism in tea leaves and a characteristic example of plant volatile formation in response to dual stresses. Copyright © 2017 Elsevier Ltd. All rights reserved.

Quantum-Dot-Based Lateral Flow Immunoassay for Detection of Neonicotinoid Residues in Tea Leaves.

PubMed

Wang, Shuangjie; Liu, Ying; Jiao, Shasha; Zhao, Ying; Guo, Yirong; Wang, Mengcen; Zhu, Guonian

2017-11-22

Neonicotinoid insecticides are commonly used for pest control on tea plantations as a result of their broad-spectrum activity. However, neonicotinoid residues released from tea leaves into tea infusions pose a dietary risk to consumers. Therefore, a rapid, sensitive, and reliable on-site detection method for neonicotinoids is needed. We developed a quantum-dot-based fluorescent lateral flow immunochromatographic strip (LFICS) combined with a broad-specific antibody for detection of typical neonicotinoids (imidacloprid, imidaclothiz, and clothianidin), with sensitivities [50% inhibitory concentration (IC 50 )] of 0.104-0.33 ng/mL and visual detection limits of 0.5-1 ng/mL. The strip assay could be completed in less than 30 min. Using the LFICS to analyze spiked tea samples (green tea, black tea, and oolong tea), the average recovery of the three neonicotinoids ranged between 71 and 111%, with the coefficient of variation below 12%. The results from the LFICS tests for field samples were consistent with results from ultraperformance liquid chromatography-tandem mass spectrometry. The newly developed strip is a useful tool for the on-site detection of neonicotinoid residues in tea.

Oxidation Stability of Pig Liver Pâté with Increasing Levels of Natural Antioxidants (Grape and Tea)

PubMed Central

Pateiro, Mirian; Lorenzo, José M.; Vázquez, José A.; Franco, Daniel

2015-01-01

The present study investigated the effect of the addition of increasing levels of the natural antioxidants tea (TEA) and grape seed extracts (GRA) on the physiochemical and oxidative stability of refrigerated stored pig pâtés. In addition, a synthetic antioxidant and a control batch were used, thus a total of eight batches of liver pâté were prepared: CON, BHT, TEA (TEA50, TEA200 and TEA1000) and GRA (GRA50, GRA200 and GRA1000). Pâté samples were analyzed following 0, 4, 8 and 24 weeks of storage. Color parameters were affected by storage period and level of antioxidant extract. Samples with TEA200 and GRA1000 levels of extracts showed lower total color difference between 0 and 24 weeks. At the end of storage period, the lower TBARs values were obtained in samples with the highest concentration on natural extract. Overall, the evolution of volatile compounds showed an increase in those ones that arise from the lipid oxidation and samples with TEA1000 extract showed the lowest values. PMID:26785340

Green Tea as Inhibitor of the Intestinal Absorption of Lipids: Potential Mechanism for its Lipid-Lowering Effect1

PubMed Central

Koo, Sung I.; Noh, Sang K.

2007-01-01

Animal and epidemiological studies suggest that green tea catechins may reduce the risk of cardiovascular diseases (CHD). The health benefit of green tea has been attributed to its antioxidant and anti-inflammatory properties; however, considerable evidence suggests that green tea and its catechins may reduce the risk of CHD by lowering the plasma levels of cholesterol and triglyceride. Although the mechanism underlying such effect of green tea is yet to be determined, it is evident from in vitro and in vivo studies that green tea or catechins inhibit the intestinal absorption of dietary lipids. Studies in vitro indicate that green tea catechins, particularly EGCG, interfere with the emulsification, digestion, and micellar solubilization of lipids, critical steps involved in the intestinal absorption of dietary fat, cholesterol, and other lipids. Based on the observations, it is likely that green tea or its catechins lower the absorption and tissue accumulation of other lipophilic organic compounds. The available information strongly suggests that green tea or its catechins may be used as safe and effective lipid-lowering therapeutic agents. PMID:17296491

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. © The Author(s) 2014.

Earth observations taken during STS-77 mission

NASA Image and Video Library

1996-05-28

STS077-715-037 (19-29 May 1996) --- According to NASA scientists, Ruapehu, on New Zealand?s North Island, is one of the most active volcanoes in the South Pacific. Prior to the flight, crew members scheduled this site as one of their photographic targets. The volcano endured a significant eruption in late September, 1995. This view is the first image of the crater region since that eruption. Since then, numerous landslides and secondary explosions in the summit area has produced changes. In this view, recent mudflows extend from the summit region and down the mountain flank which is in the shadow. Ruapehu is also one of New Zealand?s high points - the mountain supports a glacier and permanent ice fields, and volcanic activity necessarily involves mixing hot volcanic products with snow and ice. Recent activity has produced destructive lahars (mudslides which are slurries of volcanic material with ice and water) downslope. A hazard warning to skiers is still in effect.

Specially-Equipped Martin XB-25E Icing Research Aircraft

NASA Image and Video Library

1947-08-21

In 1946 the Lewis Flight Propulsion Laboratory became the NACA’s official icing research center. In addition to the Icing Research Tunnel, the lab possessed several aircraft modified for icing work, including a Consolidated B-24M Liberator and a North American XB-25E Mitchell, seen here. The XB-25E’s frequent engine fires allegedly resulted in its “Flamin’ Maimie” nickname. The aircraft’s nose art, visible in this photograph, includes a leather-jacketed mechanic with an extinguisher fleeing a fiery woman. North American developed the B-25 in the mid-1930s as a transport aircraft, but it was hurriedly reconfigured as a medium bomber for World War II. This XB-25E was a single prototype designed in 1942 specifically to test an exhaust gas ice prevention system developed by NACA researcher Lewis Rodert. The system circulated the engines’ hot bleed air to the wings, windshield, and tail. The XB-25E was utilized at the NACA’s Ames Aeronautical Laboratory for two years before being transferred to Cleveland in July 1944. NACA Lewis mechanics modified the aircraft further by installing electrical heating in the front fuselage, propellers, inboard sing, cowls, and antennae. Lewis pilots flew the B-24M and XB-25E into perilous weather conditions all across the country to study both deicing technologies and the physics of ice-producing clouds. These dangerous flights led to advances in weather sensing instruments and flight planning.

Quantifying ice cliff contribution to debris-covered glacier mass balance from multiple sensors

NASA Astrophysics Data System (ADS)

Brun, Fanny; Wagnon, Patrick; Berthier, Etienne; Kraaijenbrink, Philip; Immerzeel, Walter; Shea, Joseph; Vincent, Christian

2017-04-01

Ice cliffs on debris-covered glaciers have been recognized as a hot spot for glacier melt. Ice cliffs are steep (even sometimes overhanging) and fast evolving surface features, which make them challenging to monitor. We surveyed the topography of Changri Nup Glacier (Nepalese Himalayas, Everest region) in November 2015 and 2016 using multiple sensors: terrestrial photogrammetry, Unmanned Aerial Vehicle (UAV) photogrammetry, Pléiades stereo images and ASTER stereo images. We derived 3D point clouds and digital elevation models (DEMs) following a Structure-from-Motion (SfM) workflow for the first two sets of data to monitor surface elevation changes and calculate the associated volume loss. We derived only DEMs for the two last data sets. The derived DEMs had resolutions ranging from < 5 cm to 30 m. The derived point clouds and DEMs are used to quantify the ice melt of the cliffs at different scales. The very high resolution SfM point clouds, together with the surface velocity field, will be used to calculate the volume losses of 14 individual cliffs, depending on their size, aspect or the presence of supra glacial lake. Then we will extend this analysis to the whole glacier to quantify the contribution of ice cliff melt to the overall glacier mass balance, calculated with the UAV and Pléiades DEMs. This research will provide important tools to evaluate the role of ice cliffs in regional mass loss.

Preventing volcanic catastrophe; the U.S. International Volcano Disaster Assistance Program

USGS Publications Warehouse

Ewert, J.W.; Murray, T.L.; Lockhart, A. B.; Miller, C.D.

1993-01-01

Unfortunately, a storm on November 13, 1985, obscured the glacier-clad summit of Nevado del Ruiz. On that night an explosive eruption tore through the summit and spewed approximately 20 million cubic meters of hot ash and rocks across the snow-covered glacier. These materials were transported across the snow pack by avalanches of hot volcanic debris (pyroclastic flows) and fast-moving, hot, turbulent clouds of gas and ash (pyroclastic surges). The hot pyroclastic flows and surges caused rapid melting of the snow and ice and created large volumes of water that swept down canyons leading away from the summit. As these floods of water descended the volcano, they picked up loose debris and soil from the canyon floors and walls, growing both in volume and density, to form hot lahars. In the river valleys farther down the volcano's flanks, the lahars were as much as 40 m thick and traveled at velocities as fast as 50 km/h. Two and a half hours after the start of the eruption one of the lahars reachered Armero, 74 km from the explosion crater. In a few short minutes most of the town was swept away or buried in a torrent of mud and boulders, and three quaters of the townspeople perished.  

Did the Arctic Ice Recover? Demographics of True and False Climate Facts

NASA Astrophysics Data System (ADS)

Hamilton, L.

2012-12-01

Beliefs about climate change divide the U.S. public along party lines more distinctly than hot social issues. Research finds that better educated or informed respondents are more likely to align with their parties on climate change. This information-elite polarization resembles a process of biased assimilation first described in psychological experiments. In nonexperimental settings, college graduates could be prone to biased assimilation if they more effectively acquire information that supports their beliefs. Recent national and statewide survey data show response patterns consistent with biased assimilation (and biased guessing) contributing to the correlation observed between climate beliefs and knowledge. The survey knowledge questions involve key, uncontroversial observations such as whether the area of late-summer Arctic sea ice has declined, increased, or declined and then recovered to what it was 30 years ago. Correct answers are predicted by education, and some wrong answers (e.g., more ice) have predictors that suggest lack of knowledge. Other wrong answers (e.g., ice recovered) are predicted by political and belief factors instead. Responses show indications of causality in both directions: science information affecting climate beliefs, but also beliefs affecting the assimilation of science information.; ;