7 CFR 1779.26 - [Reserved

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false [Reserved] 1779.26 Section 1779.26 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.26 [Reserved] ...

7 CFR 1779.13 - Appeals.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Appeals. 1779.13 Section 1779.13 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.13 Appeals. Only the borrower, lender...

7 CFR 1779.12 - Inspections.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Inspections. 1779.12 Section 1779.12 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.12 Inspections. The lender will notify...

James Cook's 1769 transit of Venus expedition to Tahiti

NASA Astrophysics Data System (ADS)

Orchiston, Wayne

2005-04-01

After the failure of the 1761 transit to provide a reliable value for the astronomical unit, the focus shifted to the 1769 event, and Britain mounted an ambitious program, with overseas observing parties dispatched to North Cape (Norway), Hudson Bay (Canada) and newly-discovered Tahiti in the Pacific. Lieutenant James Cook was in charge of the Tahitian expedition, ably assisted by fellow-astronomer, Charles Green, and they were supplied by the Royal Society and the Royal Observatory at Greenwich with telescopes and other scientific instruments. The main observing site was set up at Fort Venus, and supplementary transit stations were established on Irioa Island (Moorea) and Taaupiri Island (off the east coast of Tahiti). June 3 was warm and clear, and all observers successfully recorded the transit, but on the journey home `the curse of the transit' prevailed and more than half of them fell ill and died. Back in England, Cook wrote up the transit observations for the Philosophical Transactions of the Royal Society, but for some inexplicable reason only used data obtained at Fort Venus. It was left to Oxford astronomer, Professor Thomas Hornsby, to derive a meaningful figure for the solar parallax, and he utilized the Tahitian data and observations made at four other sites to arrive at a figure of 8.78''. But discordant results obtained by other researchers fuelled controversy over the effectiveness of transits of Venus as a valid means of determining the astronomical unit. In fact, the solar parallax obtained by Hornsby was remarkably similar to the currently-accepted value of 8.794148'', thereby discrediting Beaglehole's oft-quoted claim that the Tahitian observations were a failure. Although more than a dozen men were involved in the Tahitian transit program, most of their records have been lost, and remarkably few of the instruments they employed can now be identified. Yet for those of us with Pacific affiliations, Cook's first voyage to the South Seas occupies a

7 CFR 1779.17 - Exception authority.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Exception authority. 1779.17 Section 1779.17 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.17 Exception authority. The...

7 CFR 1779.9 - Environmental requirements.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 12 2011-01-01 2011-01-01 false Environmental requirements. 1779.9 Section 1779.9... AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.9 Environmental requirements. Facilities financed must undergo an environmental impact analysis in accordance with the National...

7 CFR 1779.69 - Loan servicing.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Loan servicing. 1779.69 Section 1779.69 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.69 Loan servicing. (a) Lender...

7 CFR 1779.33 - Interest rates.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Interest rates. 1779.33 Section 1779.33 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.33 Interest rates. (a) General. Rates...

7 CFR 1779.33 - Interest rates.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 12 2012-01-01 2012-01-01 false Interest rates. 1779.33 Section 1779.33 Agriculture... (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.33 Interest rates. (a) General. Rates will be negotiated between the lender and the borrower. They may be either fixed or variable rates...

7 CFR 1779.33 - Interest rates.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 12 2011-01-01 2011-01-01 false Interest rates. 1779.33 Section 1779.33 Agriculture... (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.33 Interest rates. (a) General. Rates will be negotiated between the lender and the borrower. They may be either fixed or variable rates...

7 CFR 1779.33 - Interest rates.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 12 2013-01-01 2013-01-01 false Interest rates. 1779.33 Section 1779.33 Agriculture... (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.33 Interest rates. (a) General. Rates will be negotiated between the lender and the borrower. They may be either fixed or variable rates...

7 CFR 1779.33 - Interest rates.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 12 2014-01-01 2013-01-01 true Interest rates. 1779.33 Section 1779.33 Agriculture... (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.33 Interest rates. (a) General. Rates will be negotiated between the lender and the borrower. They may be either fixed or variable rates...

7 CFR 1728.201 - Bulletin 1728H-701, Specification for Wood Crossarms (Solid and Laminated), Transmission Timbers...

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 11 2014-01-01 2014-01-01 false Bulletin 1728H-701, Specification for Wood Crossarms (Solid and Laminated), Transmission Timbers and Pole Keys. 1728.201 Section 1728.201 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE...

7 CFR 1728.201 - Bulletin 1728H-701, Specification for Wood Crossarms (Solid and Laminated), Transmission Timbers...

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 11 2012-01-01 2012-01-01 false Bulletin 1728H-701, Specification for Wood Crossarms (Solid and Laminated), Transmission Timbers and Pole Keys. 1728.201 Section 1728.201 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE...

7 CFR 1728.201 - Bulletin 1728H-701, Specification for Wood Crossarms (Solid and Laminated), Transmission Timbers...

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 11 2013-01-01 2013-01-01 false Bulletin 1728H-701, Specification for Wood Crossarms (Solid and Laminated), Transmission Timbers and Pole Keys. 1728.201 Section 1728.201 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE...

7 CFR 1779.30 - Loan guarantee limitations.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Loan guarantee limitations. 1779.30 Section 1779.30 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.30 Loan guarantee...

7 CFR 1779.75 - Defaults by borrower.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Defaults by borrower. 1779.75 Section 1779.75 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.75 Defaults by borrower. (a...

7 CFR 1779.25 - Ineligible loan purposes.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Ineligible loan purposes. 1779.25 Section 1779.25 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.25 Ineligible loan purposes...

7 CFR 1779.4 - Conditions of guarantee.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Conditions of guarantee. 1779.4 Section 1779.4 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.4 Conditions of guarantee. A...

7 CFR 1779.53 - Evaluation of application.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Evaluation of application. 1779.53 Section 1779.53 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.53 Evaluation of application...

7 CFR 1779.59 - Review of requirements.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Review of requirements. 1779.59 Section 1779.59 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.59 Review of requirements...

7 CFR 1779.100 - OMB control number.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 12 2012-01-01 2012-01-01 false OMB control number. 1779.100 Section 1779.100... AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.100 OMB control number. The... Management and Budget and have been assigned OMB control number 0572-0122. ...

7 CFR 1779.100 - OMB control number.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 12 2011-01-01 2011-01-01 false OMB control number. 1779.100 Section 1779.100... AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.100 OMB control number. The... Management and Budget and have been assigned OMB control number 0572-0122. ...

7 CFR 1779.100 - OMB control number.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 12 2014-01-01 2013-01-01 true OMB control number. 1779.100 Section 1779.100... AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.100 OMB control number. The... Management and Budget and have been assigned OMB control number 0572-0122. ...

7 CFR 1779.84 - Additional loans or advances.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Additional loans or advances. 1779.84 Section 1779.84 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.84 Additional loans or...

7 CFR 1779.42 - Design and construction requirements.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Design and construction requirements. 1779.42 Section 1779.42 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.42 Design and...

7 CFR 1779.37 - Insurance and fidelity bonds.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Insurance and fidelity bonds. 1779.37 Section 1779.37 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.37 Insurance and fidelity...

7 CFR 1779.8 - Access to lender's records.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Access to lender's records. 1779.8 Section 1779.8 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.8 Access to lender's records...

7 CFR 1779.34 - Terms of loan repayment.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Terms of loan repayment. 1779.34 Section 1779.34 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.34 Terms of loan repayment...

7 CFR 1779.3 - Full faith and credit.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Full faith and credit. 1779.3 Section 1779.3 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.3 Full faith and credit. The...

7 CFR 1779.3 - Full faith and credit.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 12 2014-01-01 2013-01-01 true Full faith and credit. 1779.3 Section 1779.3... AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.3 Full faith and credit. The Loan Note Guarantee constitutes an obligation supported by the full faith and credit of the United...

7 CFR 1779.3 - Full faith and credit.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 12 2011-01-01 2011-01-01 false Full faith and credit. 1779.3 Section 1779.3... AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.3 Full faith and credit. The Loan Note Guarantee constitutes an obligation supported by the full faith and credit of the United...

7 CFR 1779.3 - Full faith and credit.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 12 2012-01-01 2012-01-01 false Full faith and credit. 1779.3 Section 1779.3... AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.3 Full faith and credit. The Loan Note Guarantee constitutes an obligation supported by the full faith and credit of the United...

7 CFR 1779.3 - Full faith and credit.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 12 2013-01-01 2013-01-01 false Full faith and credit. 1779.3 Section 1779.3... AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.3 Full faith and credit. The Loan Note Guarantee constitutes an obligation supported by the full faith and credit of the United...

7 CFR 1779.29 - Fees and charges by lender.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Fees and charges by lender. 1779.29 Section 1779.29 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.29 Fees and charges by...

7 CFR 1779.43 - Other Federal, State, and local requirements.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Other Federal, State, and local requirements. 1779.43 Section 1779.43 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779...

7 CFR 1779.43 - Other Federal, State, and local requirements.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 12 2011-01-01 2011-01-01 false Other Federal, State, and local requirements. 1779.43 Section 1779.43 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779...

7 CFR 1779.43 - Other Federal, State, and local requirements.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 12 2013-01-01 2013-01-01 false Other Federal, State, and local requirements. 1779.43 Section 1779.43 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779...

7 CFR 1779.43 - Other Federal, State, and local requirements.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 12 2014-01-01 2013-01-01 true Other Federal, State, and local requirements. 1779.43 Section 1779.43 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779...

7 CFR 1779.43 - Other Federal, State, and local requirements.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 12 2012-01-01 2012-01-01 false Other Federal, State, and local requirements. 1779.43 Section 1779.43 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779...

7 CFR 1779.47 - Economic feasibility requirements.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Economic feasibility requirements. 1779.47 Section..., DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.47 Economic... the credit quality and economic feasibility of the proposed loan and must address all elements of the...

The Collection of Data for the Research Component of the Internet-Based, ``Doctor of Astronomy'' Professional Degree Program at James Cook University

NASA Astrophysics Data System (ADS)

Millar, W.; White, G. L.; Filipović, M. D.; Hons, A.

2008-06-01

We discuss the means by which students collect, analyze and use original data to fulfill the research component of the Internet-based, professional ``Doctor of Astronomy'' degree, at the James Cook University Centre for Astronomy. We give an example of such data obtained with the 1.9 meter telescope at the South African Astronomical Observatory. We also discuss the use of such data in an introductory level astronomy class at a community college.

7 CFR 1779.88 - Transfers and assumptions.

Code of Federal Regulations, 2013 CFR

2013-01-01

... borrowers will include a one-time nonrefundable transfer fee to the Agency of no more than 1 percent... reasonable debt-paying ability considering their assets and income at the time of transfer, and (ii) The... 7 Agriculture 12 2013-01-01 2013-01-01 false Transfers and assumptions. 1779.88 Section 1779.88...

7 CFR 1779.48 - Collateral.

Code of Federal Regulations, 2010 CFR

2010-01-01

... (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.48 Collateral. (a) Lender..., water rights, buildings, machinery, equipment, accounts receivable, contracts, cash, or other accounts...

7 CFR 1779.20 - Eligibility.

Code of Federal Regulations, 2010 CFR

2010-01-01

... (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.20 Eligibility. (a) Availability of... utility services such as drinking water, sanitary sewer, solid waste disposal or storm drainage facilities...

7 CFR 1779.52 - Processing.

Code of Federal Regulations, 2010 CFR

2010-01-01

... (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.52 Processing. (a) Preapplications. (1... any Agency State Office or online at http://www.usda.gov/rus/water/ees/index.htm); (4) Preliminary...

7 CFR 1728.30 - Inclusion of an item for listing or technical acceptance.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 11 2012-01-01 2012-01-01 false Inclusion of an item for listing or technical acceptance. 1728.30 Section 1728.30 Agriculture Regulations of the Department of Agriculture (Continued... AND CONSTRUCTION § 1728.30 Inclusion of an item for listing or technical acceptance. (a) Scope. RUS...

7 CFR 1728.30 - Inclusion of an item for listing or technical acceptance.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 11 2014-01-01 2014-01-01 false Inclusion of an item for listing or technical acceptance. 1728.30 Section 1728.30 Agriculture Regulations of the Department of Agriculture (Continued... AND CONSTRUCTION § 1728.30 Inclusion of an item for listing or technical acceptance. (a) Scope. RUS...

7 CFR 1728.30 - Inclusion of an item for listing or technical acceptance.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 11 2013-01-01 2013-01-01 false Inclusion of an item for listing or technical acceptance. 1728.30 Section 1728.30 Agriculture Regulations of the Department of Agriculture (Continued... AND CONSTRUCTION § 1728.30 Inclusion of an item for listing or technical acceptance. (a) Scope. RUS...

7 CFR 1728.30 - Inclusion of an item for listing or technical acceptance.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 11 2011-01-01 2011-01-01 false Inclusion of an item for listing or technical acceptance. 1728.30 Section 1728.30 Agriculture Regulations of the Department of Agriculture (Continued... AND CONSTRUCTION § 1728.30 Inclusion of an item for listing or technical acceptance. (a) Scope. RUS...

40 CFR 172.8 - Program surveillance and reporting of data.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 23 2010-07-01 2010-07-01 false Program surveillance and reporting of data. 172.8 Section 172.8 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED... surveillance and reporting of data. (a) The permittee shall supervise the test program and evaluate the results...

40 CFR 172.8 - Program surveillance and reporting of data.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 25 2013-07-01 2013-07-01 false Program surveillance and reporting of data. 172.8 Section 172.8 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED... surveillance and reporting of data. (a) The permittee shall supervise the test program and evaluate the results...

40 CFR 172.8 - Program surveillance and reporting of data.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 25 2012-07-01 2012-07-01 false Program surveillance and reporting of data. 172.8 Section 172.8 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED... surveillance and reporting of data. (a) The permittee shall supervise the test program and evaluate the results...

40 CFR 172.8 - Program surveillance and reporting of data.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 24 2011-07-01 2011-07-01 false Program surveillance and reporting of data. 172.8 Section 172.8 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED... surveillance and reporting of data. (a) The permittee shall supervise the test program and evaluate the results...

40 CFR 172.8 - Program surveillance and reporting of data.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 24 2014-07-01 2014-07-01 false Program surveillance and reporting of data. 172.8 Section 172.8 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED... surveillance and reporting of data. (a) The permittee shall supervise the test program and evaluate the results...

7 CFR 1779.9 - Environmental requirements.

Code of Federal Regulations, 2010 CFR

2010-01-01

... AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.9 Environmental requirements... or online at http://www.usda.gov/rus/water/ees/index.htm), the environmental review requirements...

4. Historic American Buildings Survey James C. Massey, Photographer 1964 ...

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

4. Historic American Buildings Survey James C. Massey, Photographer 1964 MAIN (SOUTH) ENTRANCE (4x5' b&w film copy neg. from 35mm slide) - Albert F. Madlener House, 4 West Burton Place, Chicago, Cook County, IL

[Effects of sika pilose antler type collagen on ROS1728 cell and its molecular mechanism].

PubMed

Wang, Yan-Shuang; Luo, Su; Zhang, Da-Fang; Qu, Xiao-Bo; Li, Feng

2016-09-01

In this paper, effect and molecular mechanism of sika pilose antler type I collagen(SPC-I) of ROS1728 cell were explored. For the SPC-I provides the theory basis for the treatment of osteoporosis. The adherent method was used to cultivate rat osteosarcoma osteogenesis sample cell line ROS1728. The effect of SPC-I on ROS1728 cells proliferation was tested by CCK-8 method. Runx2, osernix, ALP, Coll-I, OC osteogenesis related genes expression was tested by RT-PCR, and Runx2 protein expression was tested by Western-bolt. Results showed that 5 g•L ⁻¹ SPC-I could inhibit ROS1728 cell proliferation, and significantly promote the expression of ROS1728 cell specific transcription factor Runx2 and osterix mRNA, Runx2 protein and marker gene ALP, Coll-I, OC mRNA expression(P<0.01). 2.5 g•L ⁻¹ and 10 g•L ⁻¹ SPC-I could significantly inhibit the ROS1728 cell proliferation(P<0.01), and inhibit the expression of related genes. In conclusion, 5 g•L ⁻¹ SPC-I could inhibit ROS1728 cell proliferation, obviously enhance ROS1728 cell function, promote ROS1728 cell differentiation, maturation. Copyright© by the Chinese Pharmaceutical Association.

5. Historic American Buildings Survey James C. Massey, Photographer 1964 ...

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

5. Historic American Buildings Survey James C. Massey, Photographer 1964 MAIN (SOUTH) ENTRANCE DETAIL (4x5' b&w film copy neg. from 35mm slide) - Albert F. Madlener House, 4 West Burton Place, Chicago, Cook County, IL

7 CFR 1779.2 - Definitions.

Code of Federal Regulations, 2010 CFR

2010-01-01

... (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.2 Definitions. The following general... agencies with authority delegated by the Secretary of Agriculture to administer the Water and Waste... collection), solid waste, and storm drainage facilities. WW. An acronym for Water and Waste Disposal. ...

7 CFR 1779.1 - General.

Code of Federal Regulations, 2010 CFR

2010-01-01

... (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.1 General. (a) This part contains the regulations for Water and Waste Disposal (WW) loans guaranteed by the Agency and applies to lenders, holders... or improvement of water and waste projects serving the financially needy communities in rural areas...

The Distance-learning Part-time Masters and Doctoral Internet Programs in Astronomy at James Cook University, Australia

NASA Astrophysics Data System (ADS)

White, G. L.; Hons, A.; Orchiston, W.; Blank, D.

2006-08-01

The Centre for Astronomy at James Cook University (Townsville, Australia) specializes in the delivery of postgraduate distance-learning programs. In this paper, we report on the development of Internet-based Masters and Doctoral level degrees in Astrophysics, History of Astronomy and Astronomy Education that are offered by JCU. The Doctor of Astronomy (D.Astro.) degree is the world's only professional doctoral level program that is delivered over the Internet, and students can specialise in the areas of Astronomy Education, History of Astronomy or Astrophysics. An Internet-delivered Ph.D. is also available. There are two Masters level programs: the Master of Astronomy Education (M.Astro.Ed.), and the Master of Astronomy (M.Astro.), which incorporates a major in Astrophysics or History of Astronomy. There are also Internet-delivered Graduate Certificates and Graduate Diplomas in Astronomy. Instruments are being developed on-campus to support these programs (partially in collaboration with the Global Hands-On-Universe Consortium), however, most of the astrophysics research is undertaken using national and international facilities.

7 CFR 1779.63 - Conditions precedent to issuance of the Loan Note Guarantee.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Conditions precedent to issuance of the Loan Note Guarantee. 1779.63 Section 1779.63 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS...

Post-traumatic stress reactions before the advent of post-traumatic stress disorder: potential effects on the lives and legacies of Alexander the Great, Captain James Cook, Emily Dickinson, and Florence Nightingale.

PubMed

Mackowiak, Philip A; Batten, Sonja V

2008-12-01

Evidence is presented that Alexander the Great, Captain James Cook, Emily Dickinson, and Florence Nightingale each developed symptoms consistent with post-traumatic stress disorder in the aftermath of repeated potentially traumatizing events of differing character. Their case histories also varied with respect to background, premorbid personality style, risk factors, clinical presentation, and course of the illness, illustrating the pleomorphic character of the disorder, as well as the special problems in diagnosing it in historical figures.

7 CFR 1779.65 - Lender's sale or assignment of the guaranteed portion of loan.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Lender's sale or assignment of the guaranteed portion of loan. 1779.65 Section 1779.65 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS...

7 CFR 1779.24 - Eligible loan purposes.

Code of Federal Regulations, 2010 CFR

2010-01-01

... AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.24 Eligible loan purposes. (a) To construct, enlarge, extend, or otherwise improve rural drinking water, sanitary sewage, solid waste disposal, and storm wastewater disposal facilities. (b) To construct or relocate public buildings...

Genome, Functional Gene Annotation, and Nuclear Transformation of the Heterokont Oleaginous Alga Nannochloropsis oceanica CCMP1779

DTIC Science & Technology

2012-11-15

the 28.7 Mb genome of N. oceanica CCMP1779. RNA sequencing data from nitrogen-replete and nitrogen- depleted growth conditions support a total of... sequence and its analysis, protocols for the transformation of N. oceanica CCMP1779 are provided. The availability of genomic and transcriptomic data for...biochemistry of this fascinating organism group. Here we present the assembly of the 28.7 Mb genome of N. oceanica CCMP1779. RNA sequencing data from

7 CFR 1779.47 - Economic feasibility requirements.

Code of Federal Regulations, 2014 CFR

2014-01-01

... determine economic feasibility as well as financial viability. The borrower's consulting engineer may... success or failure of the facility is dependent on individual businesses, then the economic viability of... 7 Agriculture 12 2014-01-01 2013-01-01 true Economic feasibility requirements. 1779.47 Section...

7 CFR 1779.47 - Economic feasibility requirements.

Code of Federal Regulations, 2012 CFR

2012-01-01

... determine economic feasibility as well as financial viability. The borrower's consulting engineer may... success or failure of the facility is dependent on individual businesses, then the economic viability of... 7 Agriculture 12 2012-01-01 2012-01-01 false Economic feasibility requirements. 1779.47 Section...

7 CFR 1779.47 - Economic feasibility requirements.

Code of Federal Regulations, 2011 CFR

2011-01-01

... determine economic feasibility as well as financial viability. The borrower's consulting engineer may... success or failure of the facility is dependent on individual businesses, then the economic viability of... 7 Agriculture 12 2011-01-01 2011-01-01 false Economic feasibility requirements. 1779.47 Section...

7 CFR 1779.47 - Economic feasibility requirements.

Code of Federal Regulations, 2013 CFR

2013-01-01

... determine economic feasibility as well as financial viability. The borrower's consulting engineer may... success or failure of the facility is dependent on individual businesses, then the economic viability of... 7 Agriculture 12 2013-01-01 2013-01-01 false Economic feasibility requirements. 1779.47 Section...

37 CFR 1.779 - Calculation of patent term extension for a veterinary biological product.

Code of Federal Regulations, 2011 CFR

2011-07-01

... extension for a veterinary biological product. 1.779 Section 1.779 Patents, Trademarks, and Copyrights... Calculation of patent term extension for a veterinary biological product. (a) If a determination is made pursuant to § 1.750 that a patent for a veterinary biological product is eligible for extension, the term...

37 CFR 1.779 - Calculation of patent term extension for a veterinary biological product.

Code of Federal Regulations, 2010 CFR

2010-07-01

... extension for a veterinary biological product. 1.779 Section 1.779 Patents, Trademarks, and Copyrights... Calculation of patent term extension for a veterinary biological product. (a) If a determination is made pursuant to § 1.750 that a patent for a veterinary biological product is eligible for extension, the term...

30 CFR 75.1728 - Power-driven pulleys.

Code of Federal Regulations, 2010 CFR

2010-07-01

... hands except on slow-moving equipment especially designed for hand feeding. (b) Pulleys of conveyors shall not be cleaned manually while the conveyor is in motion. (c) Coal spilled beneath belt conveyor... MANDATORY SAFETY STANDARDS-UNDERGROUND COAL MINES Miscellaneous § 75.1728 Power-driven pulleys. (a) Belts...

7 CFR 1728.98 - Electric standards and specifications.

Code of Federal Regulations, 2012 CFR

2012-01-01

... for Pad-Mounted Transformers (Single and Three-Phase) (1-77). (19) Bulletin 50-74 (U-6), RUS... Specifications for Step-Down Distribution Substation Transformers (34.4-138 kV) (1-78). (21) Bulletin 1728F-700...

7 CFR 1728.98 - Electric standards and specifications.

Code of Federal Regulations, 2013 CFR

2013-01-01

... for Pad-Mounted Transformers (Single and Three-Phase) (1-77). (19) Bulletin 50-74 (U-6), RUS... Specifications for Step-Down Distribution Substation Transformers (34.4-138 kV) (1-78). (21) Bulletin 1728F-700...

7 CFR 1728.98 - Electric standards and specifications.

Code of Federal Regulations, 2014 CFR

2014-01-01

... for Pad-Mounted Transformers (Single and Three-Phase) (1-77). (19) Bulletin 50-74 (U-6), RUS... Specifications for Step-Down Distribution Substation Transformers (34.4-138 kV) (1-78). (21) Bulletin 1728F-700...

Who Is Chester Cook? The Story Behind the Plaques on the 16-inch f/18 Cassegrain Cook Memorial Telescope

NASA Astrophysics Data System (ADS)

Sudaric Hillier, Anna

2010-01-01

How did the public telescope on the mall become dedicated to Chester Sheldon Cook? He was a mulitfacted individual with qualities to be a musician and optician. His musical ablities went hand in hand with his optical work at Harvard College Observatory. His interactions with Donald Menzel and James G. Baker are explored in this oral presentation.

7 CFR 1728.202 - RUS Bulletin 1728H-702, RUS Specification for Quality Control and Inspection of Timber Products.

Code of Federal Regulations, 2010 CFR

2010-01-01

... calendar year. (2) Ultimate quality control is the responsibility of the producer's management; however, a... 7 Agriculture 11 2010-01-01 2010-01-01 false RUS Bulletin 1728H-702, RUS Specification for Quality... for Quality Control and Inspection of Timber Products. (a) Scope. This specification describes in more...

40 CFR 52.1779 - Control strategy: Ozone.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 4 2014-07-01 2014-07-01 false Control strategy: Ozone. 52.1779... strategy: Ozone. (a) Determination of attaining data. EPA has determined, as of November 15, 2011, the bi... for the 1997 8-hour ozone NAAQS. This determination, in accordance with 40 CFR 51.918, suspends the...

40 CFR 52.1779 - Control strategy: Ozone.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 4 2012-07-01 2012-07-01 false Control strategy: Ozone. 52.1779... strategy: Ozone. (a) Determination of attaining data. EPA has determined, as of November 15, 2011, the bi... for the 1997 8-hour ozone NAAQS. This determination, in accordance with 40 CFR 51.918, suspends the...

40 CFR 52.1779 - Control strategy: Ozone.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 4 2013-07-01 2013-07-01 false Control strategy: Ozone. 52.1779... strategy: Ozone. (a) Determination of attaining data. EPA has determined, as of November 15, 2011, the bi... for the 1997 8-hour ozone NAAQS. This determination, in accordance with 40 CFR 51.918, suspends the...

7 CFR 1779.28 - Transfer of lenders or borrowers (prior to issuance of Loan Note Guarantee).

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Transfer of lenders or borrowers (prior to issuance of Loan Note Guarantee). 1779.28 Section 1779.28 Agriculture Regulations of the Department of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE...

7 CFR 1728.20 - Establishment of standards and specifications.

Code of Federal Regulations, 2010 CFR

2010-01-01

... CONSTRUCTION § 1728.20 Establishment of standards and specifications. (a) National and other standards. RUS... Institute (ANSI), American Wood Preservers' Association (AWPA), the various national engineering societies... the List of Materials are listed by categories of generic items which are used in RUS construction...

7 CFR 1779.80 - Interest rate changes after loan closing.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 12 2010-01-01 2010-01-01 false Interest rate changes after loan closing. 1779.80....80 Interest rate changes after loan closing. (a) General. Subject to the restrictions below, the borrower, lender, and holder (if any) may collectively effect a permanent reduction in the interest rate on...

7 CFR 1728.40 - Procedure for submission of a proposal.

Code of Federal Regulations, 2010 CFR

2010-01-01

... § 1728.40 Procedure for submission of a proposal. (a) Written Request. Consideration of an item of material or equipment will be obtained by the sponsor through the submission of a written request in an original and five copies addressed to the Chairman, Technical Standards Committee “A” (Electric). The...

7 CFR 1728.97 - Incorporation by reference of electric standards and specifications.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 11 2014-01-01 2014-01-01 false Incorporation by reference of electric standards and...) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE ELECTRIC STANDARDS AND SPECIFICATIONS FOR MATERIALS AND CONSTRUCTION § 1728.97 Incorporation by reference of electric standards and specifications. The...

7 CFR 1728.97 - Incorporation by reference of electric standards and specifications.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 11 2012-01-01 2012-01-01 false Incorporation by reference of electric standards and...) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE ELECTRIC STANDARDS AND SPECIFICATIONS FOR MATERIALS AND CONSTRUCTION § 1728.97 Incorporation by reference of electric standards and specifications. The...

Factors driving James Cook University Bachelor of Medicine, Bachelor of Surgery graduates' choice of internship location and beyond.

PubMed

Schauer, Anna; Woolley, Torres; Sen Gupta, Tarun

2014-04-01

To identify the main reason James Cook University (JCU) Bachelor of Medicine, Bachelor of Surgery graduates chose their internship location and first four practice relocations. This cross-sectional study invited 261 JCU medical graduates to participate in an email or telephone survey. Graduates' main reason for choosing internship location and up to four subsequent relocations, post-graduate specialty training undertaken and practice location (either metropolitan or non-metropolitan) for graduates' internship year and current practice year (2012). Respondents (n=175; response rate=67%) reported personal factors as the primary driver for choosing their internship location, with 33% returning to 'near their family/home town', and 21% staying in the town they were based in Years 5 and 6. Professional reasons dominated for subsequent relocations, particularly 'long-term career ambitions'. Fifty-nine of the 175 (34%) JCU graduates had undertaken their internship in a metropolitan location (Australian Standard Geographical Classification Remoteness Area 1), while 80 (46%) currently (in 2012) practised in a metropolitan location. Internship location was not associated with later specialty training, but current metropolitan practice was associated with Surgical or Paediatrics training (P=0.007 and P=0.063, respectively), while current non-metropolitan practice was associated with General Practice and Rural Generalist training (P=0.010 and P=0.001, respectively). Personal decisions take precedence over professional career decisions for why JCU medical graduates chose their internship location, but subsequent relocations are driven by career ambitions, usually around specialty training requirements. These findings support establishing more post-graduate training opportunities in non-metropolitan settings for Surgical and Paediatric specialties as a retention strategy for a rural medical career. © 2014 National Rural Health Alliance Inc.

7 CFR 1779.64 - Issuance of Lender's Agreement, Loan Note Guarantee, and Assignment Guarantee Agreement.

Code of Federal Regulations, 2010 CFR

2010-01-01

... of Agriculture (Continued) RURAL UTILITIES SERVICE, DEPARTMENT OF AGRICULTURE (CONTINUED) WATER AND WASTE DISPOSAL PROGRAMS GUARANTEED LOANS § 1779.64 Issuance of Lender's Agreement, Loan Note Guarantee...

40 CFR 721.1728 - Benzoic acid, 2-(3-phenylbutylidene)amino-, methyl ester.

Code of Federal Regulations, 2011 CFR

2011-07-01

... New Uses for Specific Chemical Substances § 721.1728 Benzoic acid, 2-(3-phenylbutylidene)amino... substance identified as benzoic acid, 2-(3-phenylbutylidene)amino-, methyl ester (PMN P-85-1211) is subject... 40 Protection of Environment 31 2011-07-01 2011-07-01 false Benzoic acid, 2-(3-phenylbutylidene...

40 CFR 721.1728 - Benzoic acid, 2-(3-phenylbutylidene)amino-, methyl ester.

Code of Federal Regulations, 2010 CFR

2010-07-01

... New Uses for Specific Chemical Substances § 721.1728 Benzoic acid, 2-(3-phenylbutylidene)amino... substance identified as benzoic acid, 2-(3-phenylbutylidene)amino-, methyl ester (PMN P-85-1211) is subject... 40 Protection of Environment 30 2010-07-01 2010-07-01 false Benzoic acid, 2-(3-phenylbutylidene...

James L. Young | NREL

Science.gov Websites

L. Young James Young Postdoctoral Researcher-Chemistry James.Young@nrel.gov | 303-275-4456 Orcid ID http://orcid.org/0000-0001-7291-0079 Dr. James L. Young is a Postdoctoral Researcher at the National -splitting photocathode," Nature Energy (2017). View all NREL publications for James L. Young.

7 CFR 1728.97 - Incorporation by reference of electric standards and specifications.

Code of Federal Regulations, 2013 CFR

2013-01-01

... Top Brackets for Channel Type Pins (9-51), incorporation approved for § 1728.98. (13) Bulletin 50-41... the Federal Register approves the incorporations by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. A notice of any change in these materials will be published in the Federal Register...

7 CFR 1728.30 - Inclusion of an item for listing or technical acceptance.

Code of Federal Regulations, 2010 CFR

2010-01-01

... be referred to Technical Standards Committee “B.” Written notice of Technical Standards Committee “A... 7 Agriculture 11 2010-01-01 2010-01-01 false Inclusion of an item for listing or technical... AND CONSTRUCTION § 1728.30 Inclusion of an item for listing or technical acceptance. (a) Scope. RUS...

What does cooking mean to you?: Perceptions of cooking and factors related to cooking behavior.

PubMed

Wolfson, Julia A; Bleich, Sara N; Smith, Katherine Clegg; Frattaroli, Shannon

2016-02-01

Despite the importance of cooking in American life and evidence suggesting that meals cooked at home are healthier, little is known about perceptions of what it means to cook in the United States. The objective of this study was to describe perceptions of cooking and factors important to how cooking is perceived and practiced among American adults. Seven focus groups (N = 53; 39 female; 35 Black, 16 White, 2 Asian) were conducted from November 2014 to January 2015 in Baltimore City, Maryland. Participants were recruited from two neighborhoods; one with higher median income and access to healthy food and the other with lower income and low access to healthy food. Focus groups were audio recorded, transcribed verbatim and analyzed using a grounded theory approach. Participants' perceptions of cooking varied considerably, regardless of neighborhood income or food access, and spanned a continuum from all scratch cooking to anything made at home. Perceptions of cooking incorporated considerations of whether or how food was heated and the degree of time, effort and love involved if convenience foods were used. Key barriers to cooking included affordability, lack of time, and lack of enjoyment. Key facilitators of frequent cooking included extensive organization and time management to enable participants to incorporate cooking into their daily lives. Cooking is a complex concept and not uniformly understood. Efforts to encourage healthy cooking at home should consider the broad spectrum of activities Americans recognize as cooking as well as the barriers and facilitators to preparing food at home. Public health messages to encourage more frequent cooking should account for the heterogeneity in perspectives about cooking. More research should explore differences in perceptions about cooking in other diverse populations. Copyright © 2015 Elsevier Ltd. All rights reserved.

Mauna Loa Volcano: Historical eruptions, exploration, and observations (1779-1910)

NASA Astrophysics Data System (ADS)

Barnard, Walther M.

The period 1779-1910 spans the years from the first Western contact with the Island of Hawaii through the decade immediately preceding the establishment of the Hawaiian Volcano Observatory and the beginning of systematic scientific investigation of Hawaii's volcanoes. During this period Mauna Loa apparently erupted a minimum of 30 times. Many of those eruptions were visited and described by non-scientists, foremost among whom was the Reverend Titus Coon. Some highlights in the exploration of Mauna Loa include the first recorded attempt to ascend the summit, in 1779, by John Ledyard; the first recorded successful ascent, in 1794, by Archibald Menzies; the ascent in 1834 by David Douglas, whose "incredible" description provoked considerable controversy; the topographic mapping of the summit area by the U. S. Exploring Expedition under Charles Wilkes in 1840-41 and the first ascents by women in 1873. Among the many contributions made to the emerging science of volcanology were Coan's recognition of lava tubes as conduits of lava, and his recognition of the processes of formation of tumuli and lateral outbreaks of lava; Dana's precepts on a variety of topics relating to Hawaiian volcanism; W. D. Alexander's and Haskell's descriptions of pahoehoe and aa lava, and early accounts of flow morphology and structure; Dutton's recognition that the calderas of Kilauea and Mauna Loa resulted from collapse; Green's description of formation of pillow lavas; and Guppy's suggestion and justification for the establishment of an observatory that subsequently led to the founding of the Hawaiian Volcano Observatory. Many contributed insights to the continuing debate on the relationship between Mauna Loa and Kilauea.

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

PubMed

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

2016-04-01

The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26 V/cm for 92 s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475 kW/m(2)), application distances (10.5, 13.5, and 16.5 cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating. Copyright © 2015 Elsevier Ltd. All rights reserved.

[Nicolas Dobo and Pierre Jame about the army medical general Lucian Jame].

PubMed

Dobo, N; Jame, P

1996-01-01

Lucien Jame was born October the 20th 1891 at Gourdon (Lot). State Police Officer's son, he studied in Lyon at the Military Health School. Called up August the 6th 1914, he shined among many fights and wore a lot of medals. After the armistice he defended his thesis upon "Venereal diseases prophylaxis study". March the 9th 1921, medical Officer in South Algeria, he published some original articles regarding to leprosis, tuberculosis and malaria. After a competitive examination in France, Lucien Jame became a Medical Commanding Officer of Military Health Service in Toulouse where Nicolas Dobo was at his disposal. August the 6th 1943, in the same rank in Algier then in Rabat, Lucien Jame reached the top of his career as Chief Executive of Military Health Service. He planed First French army medical operations through Italy, France and Germany battles. "Grand-Officier de la Légion d'honneur", the Army Medical General Lucien Jame retired but kept on with works dedicated to hygiene and preventive medicine till he died, June the 16th, 1969.

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

PubMed

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

2017-02-15

Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE. Copyright © 2016 Elsevier B.V. All rights reserved.

William James's Moral Theory

ERIC Educational Resources Information Center

Cooper, Wesley

2003-01-01

James's moral theory, primarily as set out in "The Moral Philosopher and the Moral Life" (in his "The Will To Believe" (1897)), is presented here as having a two-level structure, an empirical or historical level where progress toward greater moral inclusiveness is central, and a metaphysical or end-of-history level--James's "kingdom of…

The Bursting Behavior of 4U 1728-34: Parameters of a Neutron Star and Geometry of a NS-disk system

NASA Technical Reports Server (NTRS)

Shaposhnikov, Nickolai; Titarchuk, Lev; Haber, Frank

2003-01-01

We analyze a set of Type I X-ray bursts from the low mass X-ray binary 4U 1728-34, observed with Rossi X-ray Timing Explorer (RXTE). We infer the dependence of the neutron star (NS) mass and radius with respect to the assumed distance to the system using an analytical model of X-ray burst spectral formation. The model behavior clearly indicates that the burster atmosphere is helium-dominated. Our results strongly favor the soft equation of state (EOS) of NS for 4U 1728-34. We find that distance to the source should be within 4.5-5.0 kpc range. We obtain rather narrow constrains for the NS radius in 8.7-9.7 km range and interval 1.2-1.6 Ma for NS mass for this particular distance range. We uncover a temporal behavior of red-shift corrected burst flux for the radial expansion episodes and we put forth a dynamical evolution scenario for the NS accretion disk geometry during which an expanded envelope affects the accretion disk and increases the area of the neutron star exposed to the Earth observer. In the framework of this scenario we provide a new method for the estimation of the inclination angle which leads to the value of approximately 50 degrees for 4U 1728-34.

Cook, Green, Maskelyne and the 1769 transit of Venus: the legacy of the Tahitian observations

NASA Astrophysics Data System (ADS)

Orchiston, Wayne

2017-04-01

The 1769 transit of Venus was seen by astronomers as an important opportunity to pin down a figure for the solar parallax (P), and thus establish the Astronomical Unit and the size of the Solar System. Britain therefore mounted a number of expeditions, the most important of which was led by Lieutenant James Cook in the Endeavour, with Tahiti as the intended observing location. In this paper we trace the planning that preceded this expedition; provide biographical accounts of the Endeavour's two astronomers and others who also carried out astronomical observations; describe the astronomical instruments taken on the voyage; document the various transit observations; and track the post-transit path of the Endeavour as it returned to England. We then discuss the values of P that derived from this expedition and others, and end the paper by examining a number of research issues relating to the astronomical aspects of Cook's voyage that have yet to be resolved.

Public perceptions of cooking and the implications for cooking behaviour in the USA.

PubMed

Wolfson, Julia A; Smith, Katherine Clegg; Frattaroli, Shannon; Bleich, Sara N

2016-06-01

Despite the importance of cooking in modern life, public perceptions about what it means to cook are unknown. We aimed to examine perceptions of cooking and their association with cooking confidence, attitudes and behaviours in the USA. We designed and fielded a nationally representative survey among US adults (n 1112) in April 2015. We used factor analysis to identify perceptions about cooking and multivariate ordered logit and Poisson models to explore associations between those perceptions and cooking confidence, attitudes and behaviours. Nationally representative web-based survey of US adults. US adults aged ≥18 years. Americans conceptualized cooking in three ways: the use of scratch ingredients, convenience foods and not using heat. Respondents who perceived cooking as including convenience foods were less confident in their ability to cook from scratch (OR=0·52, P<0·001) and less likely to enjoy cooking (OR=0·68, P=0·01) than those who did not. Although individuals who perceived cooking as including only scratch ingredients reported cooking dinner (4·31 times/week) and using packaged/boxed products (0·95 times/week) the least frequently, few notable differences in the frequency of cooking meals were observed. Cooking frequency is similar among US adults regardless of how they perceive cooking, but cooking confidence and enjoyment are lowest among Americans who perceive cooking as including the use of convenience foods. These insights should inform the development of more specific measures of cooking behaviour as well as meaningful and targeted public health messages to encourage healthier cooking.

Chinese Cooking.

ERIC Educational Resources Information Center

Kane, Tony

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

Positive impacts on rural and regional workforce from the first seven cohorts of James Cook University medical graduates.

PubMed

Sen Gupta, T; Woolley, T; Murray, R; Hays, R; McCloskey, T

2014-01-01

The regionally-based James Cook University (JCU) School of Medicine aims to meet its mission to address the health needs of the region by combining selection and curriculum strategies shown to increase rural career recruitment outcomes. The School has graduated 536 students in its first seven cohorts from 2005 to 2011. This paper presents the early career practice locations and the specialty training undertaken by these cohorts, and describes the association between later practice location with both hometown at application and internship location. Hometown at application' data for JCU Bachelor of Medicine, Bachelor of Surgery (MBBS) graduates was retrieved from administrative databases held by the university, while postgraduate location and career data were obtained either from personal contact via email, telephone, Facebook or electronically from the Australian Health Practitioner Regulation Authority website. Practice location was described across Australian Standard Geographical Classification Remoteness Area (RA) categories. Data for the primary practice location of 536 JCU MBBS graduates across postgraduate years (PGY) 1 to 7 is 99% complete. A total of 65% of JCU graduates undertook their internship in non-metropolitan locations including 20% in RA 2 and 44% in RA 3-5, a pattern of practice different to that of other Australian clinicians. For the internship year, 'non-metropolitan-origin' JCU MBBS graduates predominantly worked in RA 2-5 locations, while 'metropolitan origin' graduates were more likely to work in major cities. However, by PGY 7, the distribution of 'rural' and 'metropolitan' origin JCU graduates across RA categories was similar. The RA category of internship location - either 'metropolitan (RA 1) or 'non-metropolitan' (RA 2-5) - was associated with the location of subsequent practice across PGY 2-7. This comprehensive data set provides the first real evidence from one of Australia's new medical schools on actual postgraduate practice

Toni Wolff-James Kirsch correspondence.

PubMed

Kirsch, Thomas B

2003-09-01

This paper draws on the letters between Toni Wolff and James Kirsch from 1929-1933 and from 1949-1953 to highlight some aspects of Toni Wolff's relationship with her superviser and former analysand, James Kirsch. Her personality, her approach to her work as analyst, and her relationship with Jung and with colleagues are illustrated with selected quotes from the correspondence.

Re-Presenting James Britton: A Symposium.

ERIC Educational Resources Information Center

Tirrell, Mary Kay; And Others

1990-01-01

Presents revised versions of four symposium papers examining the work of linguist, teacher, and educator of teachers James Britton. Includes "James Britton: An Impressionistic Sketch" (Mary Kay Tirrell); "Collaborating with Jimmy Britton" (Gordon M. Pradl); "Rejoicing in the Margins" (John Warnock); and "A…

James Cook University's rurally orientated medical school selection process: quality graduates and positive workforce outcomes.

PubMed

Ray, Robin A; Woolley, Torres; Sen Gupta, Tarun

2015-01-01

The regionally based James Cook University (JCU) College of Medicine and Dentistry aims to meet its mission to address the health needs of the region by using a selection policy favouring rural origin applicants and providing students with early and repeated exposure to rural experiences during training. This study seeks to determine if the JCU medical school's policy of preferentially selecting rural and remote background students is associated with differing patterns of undergraduate performance or graduate practice location. Data at application to medical school and during the undergraduate years was retrieved from administrative databases held by the university and the medical school. Postgraduate location data were obtained either from personal contact via email, telephone or Facebook or electronically from the Australian Health Practitioner Regulation Authority website. Practice location was described across Australian Standard Geographical Classification Remoteness Area (ASGC-RA) categories, with 1 being a major city and 5 being a very remote location. The 856 Australian-based students accepted into the JCU medical program between 2000 and 2008 came from all geographical regions across Australia: 20% metropolitan (ASGC-RA 1), 20% inner regional (ASGC-RA 2), 56% outer regional (ASGC-RA 3), and 5% from remote or very remote locations (ASGC-RA 4 and 5). Having a rural or remote hometown at application (ASGC-RA 3-5) was significantly associated with a lower tertiary entrance score (p<0.001), a lower interview score in the medical school selection process (p<0.001), being less likely to be admitted into the Honours program (p=0.001), being an advanced standing student (p=0.025), being awarded a Medical Rural Bonded Scholarship (p=0.005), taking longer to complete the 6-year course (p=<0.009) and having a lower academic achievement across years 1 to 3 (p=0.002, p=0.005 and p=0.025, respectively). Graduates having either a rural or a remote home town at application

Cooking with Kids.

ERIC Educational Resources Information Center

Spears, Jo Ann

2000-01-01

Guides preschool educators through cooking activities that can enhance children's abilities in math, science, social studies, reading, language, motor development, art, music, social skills, and health education. Contains 11 step-by-step instructions, suggested rebus cards, important cooking rules, and recipes to ensure successful cooking with…

Maniac Talk - Dr. James Garvin

NASA Image and Video Library

2014-05-28

James Garvin Maniac Lecture, 28 May 2014 Dr. James Garvin, Chief Scientist, NASA Goddard Space Flight Center, presented a Maniac Talk entitled "From Brownian Motion to Mars, by way of hockey on the rocks." Jim shared how his passion for rocks and landscapes drove him to promote new remote sensing approaches for measuring their topologies and led to founding of the Mars Science Laboratory and its Curiosity Rover.

Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.

PubMed

Iborra-Bernad, C; García-Segovia, P; Martínez-Monzó, J

2015-08-01

In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the application of the sous-vide (90 °C) required longer cooking times than cook-vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β-Carotene extraction increased in carrots with traditional cooking and cook-vide (P < 0.05). Cryo-SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in contact with water, such as traditional cooking and cook-vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous-vide and cook-vide. Sous-vide preserved organelles in the carrot cells, which could explain the lower extraction of β-carotene compared with cook-vide and traditional cooking. Sous-vide cooking of purple-flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β-carotenes availability. For green beans, cook-vide, and sous-vide provided products with higher ascorbic acid content. © 2015 Institute of Food Technologists®

James Bay

Atmospheric Science Data Center

2013-04-17

article title:  Hudson Bay and James Bay, Canada   ... which scatters more light in the backward direction. This example illustrates how multi-angle viewing can distinguish physical structures ... MD. The MISR data were obtained from the NASA Langley Research Center Atmospheric Science Data Center in Hampton, VA. Image ...

A Cooking Curriculum.

ERIC Educational Resources Information Center

Wright, Wynn D., Ed.

This cooking curriculum, issued by the Washington District Early Childhood Council, details specific ways in which language arts, math, science, and social studies may be taught through cooking specific recipes. Cooking activities and recipes are presented for the fall, winter, and spring months, and guidelines are provided for preparing…

Outdoor cooking prevalence in developing countries and its implication for clean cooking policies

NASA Astrophysics Data System (ADS)

Langbein, Jörg; Peters, Jörg; Vance, Colin

2017-11-01

More than 3 billion people use wood fuels for their daily cooking needs, with detrimental health implications related to smoke emissions. Best practice global initiatives emphasize the dissemination of clean cooking stoves, but these are often expensive and suffer from interrupted supply chains that do not reach rural areas. This emphasis neglects that many households in the developing world cook outdoors. Our calculations suggest that for such households, the use of less expensive biomass cooking stoves can substantially reduce smoke exposure. The cost-effectiveness of clean cooking policies can thus be improved by taking cooking location and ventilation into account.

Poor and Rich in James: A Relevance Theory Approach to James's Use of the Old Testament

ERIC Educational Resources Information Center

Morales, Nelson R.

2015-01-01

The epistle of James was for years a forgotten book in academic circles. In recent decades, however, a renewed focus on early Judaism has generated interest in looking at James with new eyes. Poverty and wealth in the epistle continues to be a point of interest. Other topics, however, are still to be explored. One of these topics is the rhetorical…

Implementation of a Cooking Bus intervention to support cooking in schools in Wales, UK

PubMed Central

Segrott, Jeremy; Holliday, Jo; Murphy, Simon; Macdonald, Sarah; Roberts, Joan; Moore, Laurence; Phillips, Ceri

2017-01-01

Purpose The teaching of cooking is an important aspect of school-based efforts to promote healthy diets among children, and is frequently done by external agencies. Within a limited evidence base relating to cooking interventions in schools, there are important questions about how interventions are integrated within school settings. The purpose of this paper is to examine how a mobile classroom (Cooking Bus) sought to strengthen connections between schools and cooking, and drawing on the concept of the sociotechnical network, theorise the interactions between the Bus and school contexts. Design/methodology/approach Methods comprised a postal questionnaire to 76 schools which had received a Bus visit, and case studies of the Bus’ work in five schools, including a range of school sizes and urban/rural locations. Case studies comprised observation of Cooking Bus sessions, and interviews with school staff. Findings The Cooking Bus forged connections with schools through aligning intervention and schools’ goals, focussing on pupils’ cooking skills, training teachers and contributing to schools’ existing cooking-related activities. The Bus expanded its sociotechnical network through post-visit integration of cooking activities within schools, particularly teachers’ use of intervention cooking kits. Research limitations/implications The paper highlights the need for research on the long-term impacts of school cooking interventions, and better understanding of the interaction between interventions and school contexts. Originality/value This paper adds to the limited evidence base on school-based cooking interventions by theorising how cooking interventions relate to school settings, and how they may achieve integration. PMID:28725120

Space perception and William James's metaphysical presuppositions.

PubMed

Farrell, Martin J

2011-05-01

William James's overtly philosophical work may be more continuous with his psychological work than is sometimes thought. His Essays in Radical Empiricism can be understood as an explicit statement of the absolute presupposition that formed the basis of Jamesian psychology: that direct experience is primary and has to be taken at face value. An examination of James's theory of space perception suggests that, even in his early work, he presupposed the primacy of direct experience, and that later changes in his account of space perception can be understood as making his view more consistent with this presupposition. In his earlier view of space perception, James argued that sensations were directly experienced as spatial, though he accepted that spatial relations between sensations may be constructed by higher order thought. In his later view, however, James argued that spatial relations were just as directly experienced as sensations. The work of T. H. Green may have prompted James to recognize the full consequence of his ideas and to realize that taking experience at face value required that spatial relations be thought of as intrinsic to experience rather than the result of intellectual construction.

Great apes prefer cooked food.

PubMed

Wobber, Victoria; Hare, Brian; Wrangham, Richard

2008-08-01

The cooking hypothesis proposes that a diet of cooked food was responsible for diverse morphological and behavioral changes in human evolution. However, it does not predict whether a preference for cooked food evolved before or after the control of fire. This question is important because the greater the preference shown by a raw-food-eating hominid for the properties present in cooked food, the more easily cooking should have been adopted following the control of fire. Here we use great apes to model food preferences by Paleolithic hominids. We conducted preference tests with various plant and animal foods to determine whether great apes prefer food items raw or cooked. We found that several populations of captive apes tended to prefer their food cooked, though with important exceptions. These results suggest that Paleolithic hominids would likewise have spontaneously preferred cooked food to raw, exapting a pre-existing preference for high-quality, easily chewed foods onto these cooked items. The results, therefore, challenge the hypothesis that the control of fire preceded cooking by a significant period.

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

PubMed

De Backer, Charlotte J S; Hudders, Liselot

2016-01-01

Television (TV) cooking shows have evolved from focusing on educating to focusing on entertaining, as well. At present, educational TV cooking shows focus on the transfer of cooking knowledge and skills, whereas edutainment TV cooking shows focus on entertaining their viewers. Both types of shows are ongoing success stories. However, little is known regarding the shows' links with the cooking and eating habits of their audiences. Therefore, the current study investigates the relationship between watching an educational or edutainment TV cooking show and one's cooking and eating habits. Given public health concerns regarding the decline in cooking behaviors and the simultaneous increase in caloric intake from food outside the home, this study suggests a promising intervention. The results of a cross-sectional survey in Belgium (n = 845) demonstrate that the audiences of educational and edutainment TV cooking shows do not overlap. Although there is little connection between watching specific shows and eating behavior, the connection between watching shows and cooking behaviors varies across gender and age lines. Behaviors also differ depending on whether the viewer is watching an educational or edutainment cooking show. For example, men of all ages appear to cook more often if they watch an educational show. However, only older men (above 38 years) seem to cook more often if they watch an edutainment TV show. The results demonstrate that the relationship between watching TV cooking shows and cooking habits warrants further investigation. Copyright © 2015 Elsevier Ltd. All rights reserved.

Solar cooking

USDA-ARS?s Scientific Manuscript database

Over two billion people face fuel wood shortages, causing tremendous personal and environmental stress. Over 4 million people die prematurely from indoor air pollution. Solar cooking can reduce fuel wood consumption and indoor air pollution. Solar cooking has been practiced and published since th...

Cooking contaminated fish

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

Not Available

PCBs (polychlorinated biphenyls) and mercury are found in a high percentage of fish and pose health risks to people who eat fish on a regular basis. A Cornell study examined various cooking methods for their effects on PCBs and mercury present in striped bass, and which methods had the most taste appeal to consumers. Carrying out the research were Gertrude Armbruster professor of nutritional sciences; Walter H. Gutenmann, a research support specialist in vegetable crops; Cheryl B. Littman, an undergraduate student; and Donald J. Lisk, professor of vegetable crops and director of the Toxic Chemicals Laboratory at Cornell. The concentrationmore » of PCBs and mercury in striped bass caught in Long Island Sound was measured in the fish fillets before and after baking, broiling, frying, microwaving, poaching, or steaming. The PCB content was significant reduced by cooking, but there were no major differences among the cooking methods. Mercury, on the other hand, was unaffected by any of the cooking methods. The study also found that tasters preferred oil-based cooking methods, such as baking, broiling, or frying, and reported more off-flavors and other problems when the fish were cooked using water-based methods.« less

The Darwinian Center to the Vision of William James.

ERIC Educational Resources Information Center

Bredo, Eric

The essence of William James's vision can sometimes be hard to discover due to emotional volatility and exploratory impulsiveness. On the other hand, beneath James's apparent inconsistency was a constancy of purpose that can be easily underestimated. This paper argues that the center of James's vision lay in an interpretation of Darwinism. By…

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

PubMed

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

2016-12-01

Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research. © 2016 Japanese Society of Animal Science.

Arsenic bioaccessibility in cooked rice as affected by arsenic in cooking water.

PubMed

Signes-Pastor, Antonio J; Al-Rmalli, Shaban W; Jenkins, Richard O; Carbonell-Barrachina, Angel A; Haris, Parvez I

2012-11-01

Rice can easily accumulate arsenic (As) into its grain and is known to be the highest As-containing cereal. In addition, the As burden in rice may increase during its processing (such as when cooking using As-polluted water). The health risk posed by the presence of As in cooked rice depends on its release from the matrix along the digestive system (bioaccessibility). Two types of white polished long-grain rice, namely, nonparboiled and parboiled (total As: 202 and 190 μg As kg(-1), respectively), were cooked in excess of water with different levels of As (0, 10, 47, 222, and 450 μg As L(-1)). The bioaccessibility of As from these cooked rice batches was evaluated with an in vitro dynamic digestion process. Rice cooked with water containing 0 and 10 μg As L(-1) showed lower As concentrations than the raw (uncooked) rice. However, cooking water with relatively high As content (≥ 47 μg As L(-1)) significantly increased the As concentration in the cooked rice up to 8- and 9-fold for the nonparboiled and parboiled rice, respectively. Parboiled rice, which is most widely consumed in South Asia, showed a higher percentage of As bioaccessibility (59% to 99%) than nonparboiled rice (36% to 69%) and most of the As bioaccessible in the cooked rice (80% to 99%) was released easily during the first 2 h of digestion. The estimation of the As intake through cooked rice based on the As bioaccessibility highlights that a few grams of cooked rice (less than 25 g dry weight per day) cooked with highly As contaminated water is equivalent to the amount of As from 2 L water containing the maximum permissible limit (10 μg As L(-1)). Studies on As bioaccessibility are needed for determining human As intake from rice for use in accurate risk assessments to establish updated legislation regarding maximum level of As in food. High As bioaccessibility from parboiled rice (consumed by the majority of the people in South Asia), and the findings of high As levels in discarded rice gruel

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

PubMed

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

2016-01-01

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

Henry James on the Art of Acting.

ERIC Educational Resources Information Center

Thompson, David W.

Henry James, the nineteenth-century American novelist, also served on occasion as a theatre critic. Between 1875 and 1890 he reviewed several productions in Boston, New York, London, and Paris for "Atlantic Monthly" and other periodicals. The reviews are of interest because of James' high standards regarding acting and his often…

Let's Cook!

ERIC Educational Resources Information Center

Sanderson, Diane

2008-01-01

In this article, the author reports on a project which is teaching young parents, most of them from disadvantaged backgrounds, the skills they need to shop and cook healthily on a tight budget. In 2006, the Food Standards Agency (FSA) commissioned the National Federation of Women's Institutes (NFWI) to run "Let's Cook!", a three-year…

Characterization of Cooking-Related Aerosols

NASA Astrophysics Data System (ADS)

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

2010-12-01

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

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2013 CFR

2013-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2010 CFR

2010-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2014 CFR

2014-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2012 CFR

2012-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

Code of Federal Regulations, 2011 CFR

2011-01-01

... cooked beef, roast beef, and cooked corned beef products. 318.17 Section 318.17 Animals and Animal... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and cooked corned beef products must be produced using processes ensuring that the products meet the...

Cooking the Books.

ERIC Educational Resources Information Center

Geras, Adele

1993-01-01

Discusses the points of comparison between cooking and writing, between books and food, as they relate to creative writing. Describes how recipe ingredients lists, cooking methods, menus, leftovers, and food presentation all relate to writing. (HB)

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

PubMed

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

2015-12-01

This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

46 CFR 121.220 - Cooking equipment.

Code of Federal Regulations, 2010 CFR

2010-10-01

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

Butter, margarine, and cooking oils

MedlinePlus

... gov/ency/patientinstructions/000095.htm Butter, margarine, and cooking oils To use the sharing features on this ... these oils when possible. What to Use When Cooking When you cook, solid margarine or butter is ...

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

PubMed

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

2009-07-01

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

James Ferguson remembered

NASA Astrophysics Data System (ADS)

Davenhall, Clive

2012-03-01

The year 2010 marked the three hundredth anniversary of the birth of the astronomer, author and lecturer James Ferguson (1710-1776). Subsequently I visited the site of the churchyard where Ferguson is buried. He is mentioned in a plaque on the site and I thought that the details might be of interest.

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

PubMed

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

2014-06-01

Effects of infrared cooking on polycyclic aromatic hydrocarbon (PAH) formation in ohmically pre-cooked beef meatballs were investigated. Samples were pre-cooked in a specially designed-continuous type ohmic cooking at a voltage gradient of 15.26V/cm for 92s. Infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.706, 5.678, 8.475kW/m(2)), application distances (10.5, 13.5, 16.5cm) and application durations (4, 8, 12min). PAHs were analyzed by using high performance liquid chromatography (HPLC) equipped with a fluorescence detector. The total PAH levels were detected to be between 4.47 and 64μg/kg. Benzo[a] pyrene (B[a]P) and PAH4 (sum of B[a]P, chrysene (Chr), benzo[a]anthracene (B[a]A) and benzo[b]fluoranthene (B[b]F)) levels detected in meatballs were below the EC limits. Ohmic pre-cooking followed by infrared cooking may be regarded as a safe cooking procedure of meatballs from a PAH contamination point of view. Copyright © 2014 Elsevier Ltd. All rights reserved.

RXTE PCA Detection of a New Outburst of XTE J1728-295 (probably IGR J17285-2922)

NASA Astrophysics Data System (ADS)

Markwardt, Craig B.; Swank, Jean H.

2010-08-01

We report the detection of a new outburst of a source designated XTE J1728-295 in the RXTE PCA scans, which is probably the same as IGR J17285-2922. This source was first detected in August-October 2003 with PCA scans of the galactic center region, and is speculated to be a black hole candidate (Barlow et al. 2005, A&A, 437, L27). In PCA scans on 2010-08-28 near 09:35 UTC, the source rose to a flux of 6.5 mCrab (2-10 keV).

Cooking with Chemistry.

ERIC Educational Resources Information Center

Grosser, Arthur E.

1984-01-01

Suggests chemistry of cooking and analysis of culinary recipes as subject matter for introducing chemistry to an audience, especially to individuals with neutral or negative attitudes toward science. Includes sample recipes and experiments and a table listing scientific topics with related cooking examples. (JN)

Cognitive capacities for cooking in chimpanzees

PubMed Central

Warneken, Felix; Rosati, Alexandra G.

2015-01-01

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

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

Code of Federal Regulations, 2010 CFR

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food purposes...

46 CFR 184.220 - Cooking equipment.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping...) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking equipment. (a) Doors on a cooking appliance must be provided with hinges and locking devices to prevent...

Sir William Burnett (1779-1861), professional head of the Royal Naval Medical Department and entrepreneur.

PubMed

Penn, Christopher

2004-08-01

Sir William Burnett (1779-1861) had an active career as a Royal Navy surgeon in the French Revolutionary and Napoleonic Wars, including service at the battles of St Vincent, the Nile and Trafalgar. From 1822 to 1855 he was professional head of the Royal Naval Medical Department, when he provided effective leadership in a time of great change. Although his official work earned him the reputation of a "hard-working, unimaginative, somewhat harsh man", his correspondence shows a very humane centre under the official carapace. His official performance and reputation were both eroded towards the end of his career by his determined promotion of zinc chloride, for which he held lucrative patents.

9 CFR 166.7 - Cooking standards.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Cooking standards. 166.7 Section 166.7... HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage shall...) Garbage shall be agitated during cooking, except in steam cooking equipment, to ensure that the prescribed...

Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality.

PubMed

Zuo, Feng; Peng, Xingyun; Shi, Xiaodi; Guo, Shuntang

2016-10-15

This study focused on the effect of high-temperature pressure cooking on the sensory quality of soymilk. Soymilk was prepared by high-temperature pressure cooking (105-125°C and 0.12-0.235MPa) and traditional cooking (97°C and 0.1MPa). The size distribution and composition of protein particles and the rheological properties of soymilk were compared. Results showed that the content of protein particles and the average size of soymilk particles were higher in high-temperature pressure cooking than in traditional cooking (p<0.05). High-temperature pressure cooking affected soymilk protein denaturation and favored protein aggregation. Similar to traditional soymilk, soymilk cooked at 115°C was categorized as a Newtonian fluid but was found with increased viscosity in the rheological test. Soymilk cooked at 115°C for 10min exhibited a homogeneous, smooth, and creamy texture with a high acceptability in the sensory test. Copyright © 2016 Elsevier Ltd. All rights reserved.

Speculation on Curriculum from the Perspective of William James.

ERIC Educational Resources Information Center

Shubert, William H; Zissis, Georgiana

1988-01-01

This article discusses the implications for curriculum theory, research, and practice of William James' thought. Also considered is the question of what curriculum theory and research might be like if James had garnered greater influence than Thorndike. (IAH)

William James, Nitrous Oxide, and the Anaesthetic Revelation.

PubMed

Moon, Jane S; Kuza, Catherine M; Desai, Manisha S

2018-01-01

William James greatly influenced the fields of psychology, philosophy, and religion during the late 19 th and early 20 th centuries. This was the era of Modernism, a time when many writers rejected the certainty of Enlightenment ideals. Positivism, which rose to prominence in the early 19th century, had emphasized physical phenomena, empirical evidence, and the scientific method. Darwin's On the Origin of Species (1859), with its theory of natural selection, provided an explanation for the evolution of species apart from a divine Creator. Within this context, William James served as a "mediator between scientific agnosticism and the religious view of the world." James' own experience inhaling nitrous oxide played an important role in shaping his views. For James, the use of nitrous oxide served a key role in elucidating some of his most central ideas: 1) the value of religion, and the emphasis on mysticism and revelation (as opposed to theology and doctrine) as religion's foundation; 2) the universe as pluralistic (as opposed to absolutist, constant, eternal), driven by chance, experience, and change. Copyright © 2017 Elsevier Inc. All rights reserved.

Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels.

PubMed

Oz, Fatih; Seyyar, Esra

2016-04-20

The effects of different cooking temperatures (65, 75, and 85 °C) and cooking levels (medium and well) on some quality properties, the formation of heterocyclic aromatic amines (HCAs), and the migration level of bisphenol-A (BPA) in trout fillets cooked by sous-vide were investigated. As a result, as expected, cooking caused a reduction in water content of the samples, whereas pH, TBARS, L*, and b* values increased. Cooking loss values ranged between 14.78 and 20.51%. Whereas IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC and MeAαC could not be detected in the analyzed samples, varying levels of IQx (up to 0.16 ng/g) and MeIQx (up to 5.66 ng/g) were detected. It was determined that total HCA amounts ranged between 1.28 and 5.75 ng/g, and all or a big part of the total HCAs belonged to MeIQx. In addition, the migration level of BPA in sous-vide-cooked samples ranged between 4.93 and 27.11 ng/g.

Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions.

PubMed

Okut, Dilara; Devseren, Esra; Koç, Mehmet; Ocak, Özgül Özdestan; Karataş, Haluk; Kaymak-Ertekin, Figen

2018-01-01

Purpose of this study was to develop prototype cooking equipment that can work at reduced pressure and to evaluate its performance for production of strawberry jam. The effect of vacuum cooking conditions on color soluble solid content, reducing sugars total sugars HMF and sensory properties were investigated. Also, the optimum vacuum cooking conditions for strawberry jam were optimized for Composite Rotatable Design. The optimum cooking temperature and time were determined targeting maximum soluble solid content and sensory attributes (consistency) and minimum Hue value and HMF content. The optimum vacuum cooking conditions determined were 74.4 °C temperature and 19.8 time. The soluble solid content strawberry jam made by vacuum process were similar to those prepared by traditional method. HMF contents of jams produced with vacuum cooking method were well within limit of standards.

Famous optician: James Clerk Maxwell

NASA Astrophysics Data System (ADS)

Haidar, Riad

2018-04-01

Mainly known for his unifying theory of electricity, magnetism and induction, James Clerk Maxwell also concluded that light was an electromagnetic wave, and was responsible for the first true colour photograph.

77 FR 58773 - Drawbridge Operation Regulations; James River, Newport News, VA

Federal Register 2010, 2011, 2012, 2013, 2014

2012-09-24

... Operation Regulations; James River, Newport News, VA AGENCY: Coast Guard, DHS. ACTION: Notice of temporary... schedule that governs the US 17/258 Bridge across the James River, mile 5.0, at Newport News, VA. The... 17/258 Bridge over the James River, mile 5.0, at Newport News, VA opens on signal as required by 33...

Applying Creativity Research to Cooking

ERIC Educational Resources Information Center

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

2016-01-01

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

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

PubMed

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

2009-01-01

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

Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

PubMed

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

1998-11-01

The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.

Studies on Tasar Cocoon Cooking Using Permeation Method

NASA Astrophysics Data System (ADS)

Javali, Uday C.; Malali, Kiran B.; Ramya, H. G.; Naik, Subhas V.; Padaki, Naveen V.

2018-02-01

Cocoon cooking is an important process before reeling of tasar silk yarn. Cooking ensures loosening of the filaments in the tasar cocoons thereby easing the process of yarn withdrawal during reeling process. Tasar cocoons have very hard shell and hence these cocoons need chemical cooking process to loosen the silk filaments. Attempt has been made in this article to study the effect of using vacuum permeation chamber for tasar cocoon cooking in order to reduce the cooking time and improve the quality of tasar silk yarn. Vacuum assisted permeation cooking method has been studied in this article on tasar daba cocoons for cooking efficiency, deflossing and reelability. Its efficiency has been evaluated with respect to different cooking methods viz, traditional and open pan cooking methods. The tasar silk produced after reeling process has been tested for fineness, strength and cohesion properties. Results indicate that permeation method of tasar cooking ensures uniform cooking with higher efficiency along with better reeling performance and improved yarn properties.

Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.

PubMed

Paker, Ilgin; Matak, Kristen E

2016-01-15

Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C. No-set gels were harder, gummier and chewier (P < 0.05) when analyzed immediately after cooling; however, gel chewiness, cohesiveness and firmness indicated by Kramer force benefited from 24 h at 4 °C gel setting when stored post-cooking. Gel-setting conditions had a greater (P < 0.05) effect on texture when directly analyzed and most changes occurred in no-set gels. There were significant (P < 0.05) changes between directly analyzed and post-cooking stored gels in texture and color, depending on the pre-cooking gelation strategy. Pre-cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel-setting period. However, post-cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples. © 2015 Society of Chemical Industry.

[Cervicobrachial disorders in school-lunch female cooks].

PubMed

Amano, M; Yatsuki, K; Umeda, G

1987-09-01

To clarify the relationship between the cervicobrachial disorders in the school-lunch female cooks and number of lunch, 15 elementary school-lunch cooks of O town whose quorum were observed by the standard of the Ministry of Education, Science and Culture and 19 cooks of M town whose quorum was one more than the standard were examined medically and their work conditions were also investigated. Results were as follows: 1) There were significantly (p less than 0.01) more cooks medically classified as "Normal (A)" in M town than in O town. Conversely, cooks classified as "Need therapy (C)" were more numerous in O town (p less than 0.01) than in M town (p less than 0.05). 2) In clinical findings prevalence rates such as median nerve extension test, cinesalgia in the neck, tenderness (flexor tendon of the lst finger of the hand, trapezius muscle, rhomboid muscle, teres minor muscle, brachioradial muscle) were higher in O town cooks than in M town cooks significantly (p less than 0.05). Complaint rates of the subjective symptoms or activities of daily living such as "pain in the neck," "pain in the arms," "want to lie down at free time" were higher in O town cooks than those in M town cooks significantly (p less than 0.05). 3) Average numbers of lunch and classes per cook were 137 lunch and 3.3 classes for O town cooks, and 114 and 2.9 for M town cooks, respectively. The average number of lunch of two towns were significantly different (p less than 0.05).(ABSTRACT TRUNCATED AT 400 WORDS)

Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas.

PubMed

Kayitesi, Eugénie; Duodu, Kwaku Gyebi; Minnaar, Amanda; de Kock, Henriette L

2013-03-15

Cowpea is mostly utilised as cooked whole seeds. This is often achieved only after boiling for up to 2 h, resulting in high energy consumption and a long time for food preparation. Micronisation of pre-conditioned cowpeas reduces their cooking time. Micronisation changes the physicochemical properties of cowpea seeds, which may affect the sensory properties of cooked cowpeas. Consumer acceptance and utilisation of micronised cowpeas depend on their sensory properties. Micronised and unmicronised samples of Blackeye, Bechuana white, Glenda and Dr Saunders cowpeas were subjected to cooking time, descriptive sensory and colour analyses. Micronisation significantly reduced cowpea cooking time by 28-49%. There were significant (P < 0.05) increases in roasted aroma and flavour, mushy texture and splitting in all micronised samples. Bechuana white was more mushy and split than others. There were significant decreases in firmness, mealiness and coarseness after micronisation for all cowpea types. Micronised cowpeas were darker (lower L* values) than unmicronised cooked cowpeas. Darkening was more evident in light-coloured than dark-coloured cowpeas. Micronisation reduces cowpea cooking time but also affects sensory properties of cowpeas such as introducing roasted flavours that may not be familiar to consumers. This might have an influence on consumer acceptance of micronised cowpeas. © 2012 Society of Chemical Industry.

James Madison High School. A Curriculum for American Students.

ERIC Educational Resources Information Center

Bennett, William J.

This document presents the Secretary of Education's personal concept of a sound secondary school core curriculum. It is called "James Madison High School" in honor of President James Madison and his strong views that the people, in order to govern properly, must arm themselves with knowledge. The theoretical curriculum consists of four…

46 CFR 169.703 - Cooking and heating.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating equipment must be suitable for marine use. Cooking installations must meet the requirements of ABYC Standard...

1. Historic American Buildings Survey James F. and Jean B. ...

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

1. Historic American Buildings Survey James F. and Jean B. O'Gorman, Photographers October 1963 EXTERIOR FROM THE SOUTHEAST Gift of James F. and Jean B. O'Gorman - Stephen Higginson Jr. House, 7 Kirkland Street, Cambridge, Middlesex County, MA

2. Historic American Buildings Survey James F. and Jean B. ...

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

2. Historic American Buildings Survey James F. and Jean B. O'Gorman, Photographers October 1963 EXTERIOR FROM THE SOUTHWEST Gift of James F. and Jean B. O'Gorman - Stephen Higginson Jr. House, 7 Kirkland Street, Cambridge, Middlesex County, MA

Aerial photographic water color variations from pollution in the James River

NASA Technical Reports Server (NTRS)

Bressette, W. E.

1978-01-01

A photographic flight was made over the James River on May 17, 1977. The data show that, in general, James River water has very high sunlight reflectance. In the Bailey Bay area this reflectance is drastically reduced. Also shown is a technique for normalizing off-axis variations in radiance film exposure from camera falloff and uneven sunlight conditions to the nadir value. After data normalization, a spectral analysis is performed that identifies Bailey Creek water in James River water. The spectral results when compared with laboratory spectrometer data indicate that reflectance from James River water is dominated by suspended matter, while the substance most likely responsible for reduced reflectance in Bailey Creek water is dissolved organic carbon.

Cooking in prison--from crook to cook.

PubMed

Kjaer Minke, Linda

2014-01-01

The purpose of this paper is to describe and analyse the principle and practice of self-catering system in a Danish prison. Self-catering is a reflection of the Danish correctional principle of normalisation between prison and community life. Unlike some other jurisdiction, issues of control in meal preparation are subordinate to prisoners' right to choose and prepare their own food. Findings are derived from 13 months of ethnographic fieldwork in a Danish maximum security prison for men, including in-depth interviews with 68 prisoners. Overall findings showed that thinking about meals and their preparation is time consuming for prisoners who tend to be positive about the system making connections with their ability to exercise responsibility for making healthily choices. The research concludes that prisoners' possibility for developing cooking competences during incarceration could support prisoners change in social identity from crook to cook. Food is a fundamental need and the ability to choose what to eat and to prepare one's own food should be a right for all people, including prisoners. This research shows that Danish prisoners are very pleased about the system of self-catering. Most prisoners are concerned about preparing their own meals according to their taste and cultural diversity. If the prison offers the opportunity to train as a chef during imprisonment it could support the prisoner's change in social identity from crook to cook on the outside.

Perspectives on learning to cook and public support for cooking education policies in the United States: A mixed methods study.

PubMed

Wolfson, Julia A; Frattaroli, Shannon; Bleich, Sara N; Smith, Katherine Clegg; Teret, Stephen P

2017-01-01

Declines in cooking skills in the United States may contribute to poor diet quality and high obesity rates. Little is known about how Americans learn to cook or their support for cooking education policies. The objective of this study was to examine how Americans learn to cook, attributions of responsibility for teaching children how to cook, and public support for policies to teach cooking skills. We used a concurrent, triangulation mixed-methods design that combined qualitative focus group data (from 7 focus groups in Baltimore, MD (N = 53)) with quantitative survey data from a nationally representative, web-based survey (N = 1112). We analyzed focus group data (using grounded theory) and survey data (using multivariable logistic regression). We find that relatively few Americans learn to cook from formal instruction in school or community cooking classes; rather, they primarily learn from their parents and/or by teaching themselves using cookbooks, recipe websites or by watching cooking shows on television. While almost all Americans hold parents and other family members responsible for teaching children how to cook, a broad majority of the public supports requiring cooking skills to be taught in schools either through existing health education (64%) or through dedicated home economics courses (67%). Slightly less than half of all Americans (45%) support increasing funding for cooking instruction for participants in the Supplemental Nutrition Assistance Program (SNAP). Broad public support for teaching cooking skills in schools suggests that schools are one promising avenue for policy action. However, school-based strategies should be complemented with alternatives that facilitate self-learning. More research is needed to identify effective means of teaching and disseminating the key cooking skills and knowledge that support healthy eating. Copyright © 2016 Elsevier Ltd. All rights reserved.

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

PubMed

Thomas, Heather Mc; Irwin, Jennifer D

2011-11-15

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

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

PubMed Central

2011-01-01

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

Reply to James Muir

ERIC Educational Resources Information Center

White, John

2004-01-01

In "EPAT", vol. 36, no. 1, 2004, James Muir takes the author and fellow philosophers of education to task for their ignorance of the history of philosophy of education. "[T]oo many currently influential educationists, Professor White in particular, are literally unaware that educational philosophy has a history more than three hundred years in…

Winter Naming: James Welch

ERIC Educational Resources Information Center

Lincoln, Kenneth

2005-01-01

In the early 1970s James Welch enters American literature as an Indian postmodernist, a fractured classicist of the West, drawing fragments from both sides of the Buckskin Curtain. Reading the likes of Cesar Vallejo and early modernists from Ezra Pound to Theodore Roethke and decreationists such as Ray Carver (through Richard Hugo's tutelage at…

Factors influencing internal color of cooked meats.

PubMed

Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

2016-10-01

This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. Copyright © 2016 Elsevier Ltd. All rights reserved.

Usability analysis of industrial cooking equipment.

PubMed

Calado, Alexana Vilar Soares; Soares, Marcelo Márcio

2012-01-01

This paper refers to the comparative study of the equipment used for cooking in commercial of kitchens restaurants that use the system of traditional cooking and those ones which use the system called smart cooking (combination oven). The study investigates the usability issues concerning to the two systems, analyzing comparatively the aspects related to anthropometry, dimensional variables, the use of the product and also the product safety, as well as issues of information related to operation of the new concepts of cooking in intelligent systems.

Final cook temperature monitoring

NASA Astrophysics Data System (ADS)

Stewart, John; Matthews, Michael; Glasco, Marc

2006-04-01

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

3. Historic American Buildings Survey James F. and Jean B. ...

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

3. Historic American Buildings Survey James F. and Jean B. O'Gorman, Photographers October 1963 ORIGINAL MANTELPIECE AND WINDOW SHUTTERS, FIRST FLOOR Gift of James F. and Jean B. O'Gorman - Stephen Higginson Jr. House, 7 Kirkland Street, Cambridge, Middlesex County, MA

Importance of cooking skills for balanced food choices.

PubMed

Hartmann, Christina; Dohle, Simone; Siegrist, Michael

2013-06-01

A cooking skill scale was developed to measure cooking skills in a European adult population, and the relationship between cooking skills and the frequency of consumption of various food groups were examined. Moreover, it was determined which sociodemographic and psychological variables predict cooking skills. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Data from 4436 participants (47.2% males) with a mean age of 55.5 years (SD=14.6, range 21-99) were available for analysis. The cooking skills scale was validated using a test-retest analysis, confirming that this new scale is a reliable and consistent instrument. Cooking enjoyment was the most important predictor for cooking skills, especially for men. Women had higher cooking skills in all age groups. Cooking skills correlated positively with weekly vegetable consumption, but negatively with weekly convenience food consumption frequency, even while holding the effect of health consciousness related to eating constant. In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier food choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills. Copyright © 2013 Elsevier Ltd. All rights reserved.

How James Wood Works

ERIC Educational Resources Information Center

Goldstein, Evan R., Comp.

2008-01-01

Reading through news-media clippings about James Wood, one might reasonably conclude that "pre-eminent critic" is his official job title. In fact, Wood is a staff writer for "The New Yorker" and a professor of the practice of literary criticism at Harvard University. But at a time when there is much hand-wringing about the death of the…

4. Historic American Buildings Survey James F. and Jean B. ...

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

4. Historic American Buildings Survey James F. and Jean B. O'Gorman, Photographers October 1963 LATE 19th-CENTURY MANTELPIECE IN FIRST FLOOR ROOM Gift of James F. and Jean B. O'Gorman - Stephen Higginson Jr. House, 7 Kirkland Street, Cambridge, Middlesex County, MA

James Webb Space Telescope Optical Simulation Testbed: Segmented Mirror Phase Retrieval Testing

NASA Astrophysics Data System (ADS)

Laginja, Iva; Egron, Sylvain; Brady, Greg; Soummer, Remi; Lajoie, Charles-Philippe; Bonnefois, Aurélie; Long, Joseph; Michau, Vincent; Choquet, Elodie; Ferrari, Marc; Leboulleux, Lucie; Mazoyer, Johan; N’Diaye, Mamadou; Perrin, Marshall; Petrone, Peter; Pueyo, Laurent; Sivaramakrishnan, Anand

2018-01-01

The James Webb Space Telescope (JWST) Optical Simulation Testbed (JOST) is a hardware simulator designed to produce JWST-like images. A model of the JWST three mirror anastigmat is realized with three lenses in form of a Cooke Triplet, which provides JWST-like optical quality over a field equivalent to a NIRCam module, and an Iris AO segmented mirror with hexagonal elements is standing in for the JWST segmented primary. This setup successfully produces images extremely similar to NIRCam images from cryotesting in terms of the PSF morphology and sampling relative to the diffraction limit.The testbed is used for staff training of the wavefront sensing and control (WFS&C) team and for independent analysis of WFS&C scenarios of the JWST. Algorithms like geometric phase retrieval (GPR) that may be used in flight and potential upgrades to JWST WFS&C will be explored. We report on the current status of the testbed after alignment, implementation of the segmented mirror, and testing of phase retrieval techniques.This optical bench complements other work at the Makidon laboratory at the Space Telescope Science Institute, including the investigation of coronagraphy for segmented aperture telescopes. Beyond JWST we intend to use JOST for WFS&C studies for future large segmented space telescopes such as LUVOIR.

The Comtesse De Genlis' "Théâtre À L'Usage Des Jeunes Personnes" (1779-1780): Educating for Order and Prejudice in Pre-Revolutionary France

ERIC Educational Resources Information Center

Pinto, Isabel

2017-01-01

This essay explores the educational contribution of the Comtesse de Genlis' "Théâtre à l'usage des jeunes personnes" ["Theatre of Education"] (1792/1779-1780), a four-volume collection of closet drama, in light of the social, political and cultural shifts occurring in France in the period prior to the French Revolution. In…

Exposure to Cooking Oil Fumes and Oxidative Damages: A Longitudinal Study in Chinese Military Cooks

PubMed Central

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

2014-01-01

Cooking oil fumes contain polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines, benzene, and formaldehyde which may cause oxidative damages to DNA and lipids. We assessed the relations between exposure to cooking oil fumes (COF) and subsequent oxidative DNA damage and lipid peroxidation among military cooks and office-based soldiers. The study population, including 61 Taiwanese male military cooks and a reference group of 37 office soldiers, collected urine samples pre-shift of the first weekday and post-shift of the fifth workday. We measured airborne particulate PAHs in military kitchens and offices and concentrations of urinary 1-OHP, a biomarker of PAH exposure, urinary 8-hydroxydeoxyguanosine (8-OHdG), a biomarkers of oxidative DNA damage, and urinary isoprostane (Isop). Airborne particulate PAHs levels in kitchens significantly exceeded those in office areas. The concentrations of urinary 1-OHP among military cooks increased significantly after 5 days of exposure to COF. Using generalized estimating equation (GEE) analysis adjusting for confounding, a change in log(8-OHdG) and log(Isop) were statistically significantly related to a unit change in log(1-OHP) (regression coefficient [β], β= 0.06, 95% CI 0.001 to 0.12) and (β= 0.07, 95% CI 0.001 to 0.13), respectively. Exposure to PAHs, or other compounds in cooking-oil fumes, may cause both oxidative DNA damage and lipid peroxidation. PMID:22968348

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

PubMed

Perata, E; Ferrari, P; Tarsitani, G

2005-01-01

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

Cooking frozen and thawed roasts: beef, pork, and lamb cuts.

PubMed

Fulton, C; Davis, C

1975-09-01

Cooking time, yield, and palatability of paired beef, pork, and lamb roasts cooked from the frozen and thawed states were compared. Cooking time for all roasts averaged from 3 to 22 min. per pound longer for meat cooked from the frozen state. The longer cooking time from the frozen state. The longer cooking time from the frozen state was greater for roasts with a large amount of bone and for cuts cooked by braising than for less bony roasts and cuts cooked by roasting. Except for thawed beef rump roasts, which had a higher yield of cooked lean meat, yield of cooked lean meat from the various cuts of beef, pork, and lamb was not affected by the state at the start of cooking. Collectively, all pork roasts had a higher yield of cooked lean meat when cooked from the frozen state. Juiciness and natural flavor of the roasts were not affected by the state at the start of cooking. Lamb leg and rib roasts were more tender when cooked from the thawed state.

Volatilization of mutagens from beef during cooking.

PubMed

Rappaport, S M; McCartney, M C; Wei, E T

1979-12-01

The process of cooking beef substances which are mutagenic in the Ames Salmonella/microsome bioassay [1,2]. In this study, the formation and disposition of basic mutagens produced by cooking beef at different temperatures were examined. Mutagenic activity increased exponentially with cooking temperature between 137 degrees C and 252 degrees C. However, the amount of mutagenic activity remaining in the meat was only 1--7% of that which was volatilized into the air. The ingested dose of mutagens may therefore be significantly influenced by factors which restrict the dissipation of mutagens from the container, as well as by cooking temperature. Inhalation of airborne mutagens from cooking, as an alternative route of exposure, should be investigated when considered in light of some epidemiological data showing an excess of lung and bladder cancer among cooks and kitchen workers.

William James and the Heidelberg fiasco.

PubMed

Gundlach, Horst

2018-02-01

Urged on by his father to become a physician instead of a painter, William James pursued 3 evasion stratagems. First, to avoid becoming a practitioner, he declared that he wanted to specialize in physiology. Based upon this premise, he left for Germany in the spring of 1867. The second step was giving up general physiology and announcing that he would specialize in the nervous system and psychology. Based upon this premise, he declared that he would go to Heidelberg and study with Helmholtz and Wundt. However, he then deferred going there. When, at last, he was urged by an influential friend of his father's to accompany him to Heidelberg, he employed his default stratagem: He simply fled. He returned home after 3 terms in Europe without enrolling at a single university. There is no evidence that he had learned anything there about psychology or experimental psychology, except, possibly, by reading books. James's "Heidelberg fiasco" was the apogee of his evasion of his father's directive. A dense fog of misinformation surrounds his stay in Heidelberg to this day. By analyzing circumstances and context, this article examines the fiasco and places it in the pattern of his behavior during his stay in Europe. Nevertheless, experiencing this fiasco potentially shaped James's ambivalent attitude toward experimental psychology on a long-term basis. (PsycINFO Database Record (c) 2018 APA, all rights reserved).

8. John and James Dobson Carpet Mill, East and West ...

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

8. John and James Dobson Carpet Mill, East and West Parcels, site plan, and survey lower left, 1865. Hexamer, Ernest and Son. Hexamer General Surveys, 1867-1895, Philadelphia, Pennsylvania: E. Hexamer and Son, 1865, p. 279. - John & James Dobson Carpet Mill (West Parcel), 4041-4055 Ridge Avenue, Philadelphia, Philadelphia County, PA

Cooking with Kids Positively Affects Fourth Graders' Vegetable Preferences and Attitudes and Self-Efficacy for Food and Cooking

PubMed Central

Lohse, Barbara

2013-01-01

Abstract Background: Cooking with Kids (CWK), an experiential school-based food education program, has demonstrated modest influence on fruit and vegetable preference, food and cooking attitudes (AT), and self-efficacy (SE) among fourth-grade, mostly low-income Hispanic students in a quasiexperimental study with an inconsistent baseline. Effect was notably strong for boys and those without previous cooking experience. The aim of this project was to assess the effect of CWK with a mostly non-Hispanic white sample that assured no previous CWK exposure. Methods: The randomized, controlled assessment of CWK effect on fourth graders was conducted with 257 students in 12 classes in four public schools. CWK included a 1-hour introductory lesson, three 2-hour cooking classes, and three 1-hour fruit and vegetable tasting sessions led by trained food educators during the school day for one semester. Fruit preference, vegetable preference, and cooking AT and SE were assessed with a tested 35-item measure, shown to have test-retest reliability. Univariate analyses considered gender and previous cooking experience. Results: Intervention efficacy was confirmed in this mostly white sample (75%; 79% with previous cooking experience; 54% girls). Increases in vegetable preference, AT, and SE were all significantly greater in CWK students with ηp 2 of 0.03, 0.02, and 0.06, respectively. CWK most strongly improved AT and SE for boys without previous cooking experience. Conclusions: CWK significantly improved fourth-grade students' vegetable preferences, AT, and SE toward food and cooking, which are factors important to healthful eating and obesity prevention. Noncookers, especially boys, benefitted from this intervention. PMID:24320723

77 FR 7628 - Self-Regulatory Organizations; New York Stock Exchange LLC; NYSE Amex LLC; Order Instituting...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-02-13

... October 17, 2011 (``Themis Letter''); Garret Cook, dated November 4, 2011 (``Cook Letter''); James.... Larry Paden, Bright Trading, dated December 1, 2011 (``Paden Letter''); Thomas Dercks, dated December 1...

Conference James F.Buckli

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

None

2008-02-07

L'association du personnel a le plaisir d'accueillir Mons. James F.Buckli, astronaute, né en 1947. Il a participé à la mission Space Lab D1 qui pour la première fois mettait 8 personnes sur orbite.L'ass.du pers. remercie aussi Gordon White(s) de la mission américaine d'avoir permis d'organiser cette conférence

James Webb Space Telescope

NASA Image and Video Library

2017-12-08

When the James Webb Space Telescope (JWST) reaches its orbit about a million miles (1.5 kilometers) from Earth and begins studying the distant reaches of the universe, the event will mark an unprecedented triumph on several technological fronts. Photo Credit: Chris Gunn For more information go to the Goddard Tech Trends Archive: Spring 2007 (http://gsfctechnology.gsfc.nasa.gov/TechTrendsArchive.html)

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

PubMed

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

2016-10-01

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

Assessment of emissions of greenhouse gases and air pollutants in Indonesia and impacts of national policy for elimination of kerosene use in cooking

NASA Astrophysics Data System (ADS)

Permadi, Didin Agustian; Sofyan, Asep; Kim Oanh, Nguyen Thi

2017-04-01

This study presents an emission inventory (EI) for major anthropogenic sources of Indonesia in 2007 and 2010. The EI was developed using a combination of top-down and bottom-up approaches with comprehensive activity data collected at the provincial/district level to produce spatially and temporally distributed emission of toxic pollutants and greenhouse gases (GHGs). The sources were categorized into: 1) fuel combustion in power plant, 2) industry, 3) transportation, 4) residential and commercial combustion, 5) biomass open burning, and 6) non-combustion agricultural activity and waste disposal. The best estimates of the 2010 national emissions, in Gg, of toxic pollutants were: 1014 SO2; 3323 NOx; 24,849 CO; 4077 NMVOC; 1276 NH3; 2154 PM10; 1728 PM2.5; 246 BC; 718 OC; and GHGs: 540,275 CO2; 3979 CH4 and 180 N2O. During the period from 2007 to 2010, the national emissions increased by 0.7-8.8% (0.23-2.8% per year), varied with species, with the most significant changes obtained for the biomass open burning emissions. For 2010 results, the low and high emission estimates for different species were ranging from -58% to +122% of the corresponding best estimates. The largest range (high uncertainty) was for BC due to the wide range of the limitedly available emission factors. Spatially, higher emission intensity was seen in large urban areas of Java and Sumatra Islands. Temporally, dry months of August-October had higher emissions. During the first 3 years (2007-2010) of implementation, the national policy of elimination of kerosene use in cooking had successfully replaced 4.9 Tg kerosene with 2.6 Tg LPG in 30 designated provinces. The net emission reductions of different species ranged from 48 Mg (SO2) to 7.6 Tg for CO2. The global warming potential weighted emissions from the residential cooking alone, collectively for GHGs and short-lived climate pollutants in 20-yr CO2 eq., would reduce by 2%. More significant reductions in the residential combustion emissions are

78 FR 48609 - Safety Zone; James River; Newport News, VA

Federal Register 2010, 2011, 2012, 2013, 2014

2013-08-09

...-AA00 Safety Zone; James River; Newport News, VA AGENCY: Coast Guard, DHS. ACTION: Temporary final rule...-0670 to read as follows: Sec. 165.T05-0670 Safety Zone, James River, Newport News, VA. (a) Definitions...'11'' N longitude 076[deg]38'40'' W, located near Fort Eustis in Newport News, VA. (c) Regulations. (1...

Implementation of a Cooking Bus Intervention to Support Cooking in Schools in Wales, UK

ERIC Educational Resources Information Center

Segrott, Jeremy; Holliday, Jo; Murphy, Simon; Macdonald, Sarah; Roberts, Joan; Moore, Laurence; Phillips, Ceri

2017-01-01

Purpose: The teaching of cooking is an important aspect of school-based efforts to promote healthy diets among children, and is frequently done by external agencies. Within a limited evidence base relating to cooking interventions in schools, there are important questions about how interventions are integrated within school settings. The purpose…

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

PubMed

Shi, Jianbin; Yang, Qiulin; Lin, Lu

2014-04-15

This work described the morphologic changes of corn stalk and the structural characterization of its hemicelluloses dissolved in yellow liquor at different cooking stages. The results showed that active oxygen cooking process was an efficient method to depolymerize the corn stalk into cellulose, hemicelluloses, and lignin as a pretreatment of biomass conversion. This cooking process can also be divided into three phases: bulk delignification, extended delignification, and residual delignification. During the heating-up period 57.67% of hemicelluloses and 62.31% of lignin were removed from the raw material. However, only 15% of hemicelluloses and 23.21% of lignin were removed during at temperature' period. The hemicelluloses from the corn stalk and yellow liquor were composed of (1→4)-β-D-xylopyranose backbones substituted with α-l-arabinofuranosyl, 4-O-methyl-α-D-glucuronic acid, and some methoxyl residues. The backbones of hemicelluloses were gradually cleaved during the cooking process. The acetyl groups substituted with xylopyranosyl residues were completely cleaved during the cooking process. Copyright © 2014 Elsevier Ltd. All rights reserved.

Wastewater characterization survey, Edwards Air Force Base, California. Final report, 17-28 February 1992

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

McCoy, R.P.

1992-08-01

A wastewater characterization survey was conducted at Edwards Air Force Base from 17-28 February 1992 by personnel from the Water Quality Function of Armstrong Laboratory. Extensive sampling of the treatment plant influent wastewater and sludge beds was performed as well as sampling at nine other sites in the base cantonment area. Some sampling of an Imhoff tank on North Base, five evaporation ponds and the lakebed was also conducted. Low levels of organic contamination were found in the influent and industrial sites downstream of Site 7. Site 7 is a manhole located in an identified Installation Restoration Program (IRP) site.more » Corrective actions were recommended to prevent organic soil contaminants from intruding into this site prior to the operation of a planned tertiary treatment plant. Organic and inorganic contaminants discharged at other industrial sites were found to be in low concentrations and indicated that good shop practices were followed in minimizing contamination of the wastewater with industrial chemicals.« less

Effect of electrical stimulation and cooking temperature on the within-sample variation of cooking loss and shear force of lamb.

PubMed

Lewis, P K; Babiker, S A

1983-01-01

Electrical stimulation decreased the shear force and increased the cooking loss in seven paired lamb Longissimus dorsi (LD) muscles. This treatment did not have any effect on the within-sample variation. Cooking in 55°, 65° and 75°C water baths for 90 min caused a linear increase in the cooking loss and shear force. There was no stimulation-cooking temperature interaction observed. Cooking temperature also had no effect on the within-sample variation. A possible explanation as to why electrical stimulation did not affect the within-sample variation is given. Copyright © 1983. Published by Elsevier Ltd.

Author! Author!: James E. Ransome.

ERIC Educational Resources Information Center

School Library Media Activities Monthly, 1996

1996-01-01

Presents a profile of James E. Ransome, a children's book illustrator. Highlights include his background, the influence of filmmaking in his storyboards, illustration as storytelling, manuscript selection, the use of models and realistic themes, awards, future work, and advice for librarians and teachers about how to use his books. (AEF)

The James Webb Space Telescope

NASA Technical Reports Server (NTRS)

Mather, John

2003-01-01

The James Webb Space Telescope (JWST) will extend the discoveries of the Hubble Space Telescope by deploying a large cooled infrared telescope at the Sun-Earth Lagrange point L2. It will have a 6 m aperture and three instruments covering the wavelength range from 0.6 to 28 microns.

Psychosocial Benefits of Cooking Interventions: A Systematic Review.

PubMed

Farmer, Nicole; Touchton-Leonard, Katherine; Ross, Alyson

2018-04-01

Cooking interventions are used in therapeutic and rehabilitative settings; however, little is known about the influence of these interventions on psychosocial outcomes. This systematic review examines the research evidence regarding the influence of cooking interventions on psychosocial outcomes. A systematic review of the literature examined peer-reviewed research using Embase, PubMed, CINALH Plus, and PsychInfo with the following search terms: cooking, culinary, baking, food preparation, cookery, occupational therapy, mental health, mood, psychosocial, affect, confidence, self-confidence, self-esteem, socialization, and rehabilitation. Inclusion criteria were the following: adults, English, influence of cooking interventions on psychosocial outcomes. PRISMA guidelines were used. The search yielded 377 articles; and 11 ultimately met inclusion criteria and were reviewed. Generally, the quality of the research was weak due to nonrandomization, unvalidated research tools, and small sample sizes. However, inpatient and community-based cooking interventions yielded positive influences on socialization, self-esteem, quality of life, and affect. Finding benefits to cooking that extend beyond nutritional may be helpful in increasing motivation and frequency of cooking. This review suggests that cooking interventions may positively influence psychosocial outcomes, although this evidence is preliminary and limited. Further qualitative and rigorous quantitative research are needed to identify mechanisms by which cooking interventions may improve psychosocial outcomes.

11. John and James Dobson Carpet Mill, East and West ...

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

11. John and James Dobson Carpet Mill, East and West parcels, site plan-upper left, elevation-lower left, and survey-right, 1877. Hexamer, Ernest and Son. Hexamer General Surveys, 1867-1895, Philadelphia, Pennsylvania: E. Hexamer and Son, 1877, pp. 1095-1096. - John & James Dobson Carpet Mill (West Parcel), 4041-4055 Ridge Avenue, Philadelphia, Philadelphia County, PA

13. John and James Dobson Carpet Mill, East and West ...

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

13. John and James Dobson Carpet Mill, East and West parcels, site plan-upper left, elevation-upper right, and survey-below, 1885. Hexamer, Ernest and Son. Hexamer General Surveys, 1867-1895, Philadelphia, Pennsylvania: E. Hexamer and Son, 1885, pp. 1890-1891. - John & James Dobson Carpet Mill (West Parcel), 4041-4055 Ridge Avenue, Philadelphia, Philadelphia County, PA

9. John and James Dobson Carpet Mill, portion of West ...

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

9. John and James Dobson Carpet Mill, portion of West parcel, site plan-left, elevation-upper right, and survey-lower right, 1873. Hexamer, Ernest and Son. Hexamer General Surveys 1867-1895, Philadelphia, Pennsylvania: E. Hexamer and Son, 1873, pp. 670-671. - John & James Dobson Carpet Mill (West Parcel), 4041-4055 Ridge Avenue, Philadelphia, Philadelphia County, PA

How Do Cooks Actually Cook Vegetables? A Field Experiment With Low-Income Households.

PubMed

Clarke, Peter; Evans, Susan H

2016-01-01

Vegetables in the diet contribute to disease prevention. However, low-income households underconsume fresh vegetables, perhaps because of cost and of unavailability at nearby stores. A third reason may lurk behind those barriers: cooks' unfamiliarity with various and appealing ways to prepare vegetables. To illuminate that possibility and to suggest interventions that could be designed more effectively to boost vegetable consumption, this study took the novel step of providing ample, if temporary, supplies of a fresh vegetable to random sets of clients of food pantries. A week later, telephone interviews obtained details about preparations of meals and snacks that household cooks had made with their unexpected bounty. Among the experiment's 10 vegetables, some were used twice as often as others. Even more striking, cooks practiced a narrow repertoire of preparation methods, dominated by boiling and steaming, across most of the vegetables. Fats and salt were often added to boiled and steamed preparations. Implications are drawn to suggest kinds of recipes-pairings of vegetables and of vegetables with underused means of preparation-that could expand cooks' repertoires and add variety in flavors, appearances of dishes, meal textures, and aromas. © 2015 Society for Public Health Education.

Fate of polybrominated diphenyl ethers during cooking of fish in a new model cooking apparatus and a household microwave.

PubMed

Bendig, Paul; Hägele, Florian; Blumenstein, Marina; Schmidt, Jasmin; Vetter, Walter

2013-07-10

Fish is a major source of human exposure to polybrominated diphenyl ethers (PBDEs). Because fish is mainly consumed after cooking, this measure may alter the pattern and amounts of PBDEs that are finally consumed. To investigate this issue, we developed a model cooking apparatus consisting of a small glass bowl and a beaker glass with an exhaust fitted with a polyurethane foam filter connected to a water jet pump. In this model cooking apparatus, fish (1 g) and/or sunflower oil (0.2/0.4 g) spiked with three PBDE congeners was cooked for 30 min. Small amounts of the semi-volatile PBDEs were evaporated from the fish (BDE-47 < BDE-15), while the non-volatile BDE-209 was partly transformed. Additional experiments in a household microwave provided similar results, except that no transformation was observed for BDE-209. The model cooking apparatus proved to be well-suited to study the fate of polyhalogenated compounds in fish during cooking.

Conference James F.Buckli

ScienceCinema

None

2017-12-09

L'association du personnel a le plaisir d'accueillir Mons. James F.Buckli, astronaute, né en 1947. Il a participé à la mission Space Lab D1 qui pour la première fois mettait 8 personnes sur orbite.L'ass.du pers. remercie aussi Gordon White(s) de la mission américaine d'avoir permis d'organiser cette conférence

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

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-14

.... 701- TA-267 and 731-TA-304 (Third Review)] Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From Korea AGENCY: United States International Trade Commission...-steel cooking ware from Taiwan and the antidumping and countervailing duty orders on imports of top-of...

TGF-beta1 secretion of ROS-17/2.8 cultures on NiTi implant material.

PubMed

Kapanen, Anita; Kinnunen, Anne; Ryhänen, Jorma; Tuukkanen, Juha

2002-08-01

The biocompatibility of an orthopedic implant depends on the effect of the implant on bone-forming cells, osteoblasts. Changes in osteoblastic proliferation, maturation and differentiation are important events in ossification that enable monitoring the effect of the implant. Transforming growth factor-beta (TGF-beta) is known to suppress osteoblast proliferation and, on the other hand, to induce the maturation and differentiation of osteoblasts. Moreover, osteoblasts produce TGF-beta, which is embedded in the bone matrix and activated by bone-resorbing osteoclasts. TGF-beta inhibits osteoclastic activity. Here, we show for the first time the effect of nickel titanium shape memory metal (NiTi) on osteoblastic cytokine expression. In this study, we measured the levels of TGF-beta with enzyme-linked immunosorbent assay (ELISA) from a ROS-17/2.8 osteosarcoma cell line cultured on different metal alloy discs. ELISA results were proportioned to total DNA content of the samples. We compared NiTi, to stainless steel (Stst), pure titanium (Ti) and pure nickel (Ni). The TGF-beta1/DNA value in the NiTi group (0.0007 +/- 0.0003) was comparable with those seen in the Stst (0.0008 +/- 0.0001) and Ti (0.0007 +/- 0.0001) groups. The concentration in the Ni group was lower (0.0006 +/- 0.0003), though not statistically significantly so. In addition, the effect of surface roughness on TGF-beta1 production was studied. We compared three different grades of roughness in three differently hot-rolled alloys: NiTi. hot-rolled at 950 degrees C. Ti alloy hot-rolled at 850 degrees C (TiI) and the same Ti alloy hot-rolled at 1,050 degrees C (TiII). We found that increasing roughness of the NiTi surface increased the TGF-beta1 concentration. On the other hand, all roughness groups of TiII showed low levels of TGF-beta1. while a rough TiI surface induced similar TGF-beta1, expression as rough NiTi. Further, these same measurements made with interleukine 6 (IL-6) were found to be under the

Soybeans vs. textured soy proteins as meat extenders. Cooking losses, palatability, and thiamin content of freshly cooked and frozen meat loaves.

PubMed

Ali, F S; Perry, A K; Van Duyne, F O

1982-10-01

The effects of replacing 30 percent of the ground beef in meat loaves with boiled ground soybeans or textured soy protein (TSP) were studied. The substitutions were equally effective in increasing yields of freshly cooked, raw frozen and cooked, and cooked, frozen, and reheated meat loaves. Scores for several palatability characteristics, including general desirability, were higher for meat loaves containing soybeans than for loaves containing TSP. The mixtures and loaves contained similar amounts of protein and thiamin. Cooking losses and mean palatability scores indicated advantages for freezing raw loaf mixtures rather than cooked loaves.

Cooking up a Culinary Career.

ERIC Educational Resources Information Center

Kongshem, Lars

1993-01-01

A program to introduce inner-city students to the fundamentals of French cooking has spread to more than 100 schools in 6 cities. The program awarded $400,000 in scholarships nationwide this year. Highlights a cooking competition of 10 juniors and seniors from the District of Columbia public schools. (MLF)

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

PubMed

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

2014-11-01

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

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

Code of Federal Regulations, 2010 CFR

2010-01-01

... be demonstrated to be achieved throughout the product. The lethality process must include a cooking... letter in the product name. Detailed cooking instructions shall be provided on the immediate container of...

Beef patty composition: effects of fat content and cooking method.

PubMed

Berry, B W; Leddy, K

1984-06-01

Patties from ground round, ground chuck , and regular ground beef containing 14%, 19%, and 24% fat, respectively, were cooked by six different methods and analyzed for compositional differences. Cooking methods were electric broiling , charbroiling , roasting, convection heating, frying, and microwave heating. Percent yield, fat, and moisture of cooked patties were significantly affected (p less than .05) by the interaction of fat level and cooking method. Except for patties cooked by broiling or convection heating, patty yields decreased with increasing fat levels. Leaner formulations of ground beef increased in fat percentage with cooking, while patties processed to contain more fat initially decreased in fat percentage following cooking. Microwave cooking always produced patties containing the least fat and caloric content in comparison with other methods. Increasing levels of fat in the raw patty formulation did not appear to affect substantially the total caloric value of the patties following cooking. Cooked patties processed to have 14% fat contained slightly more water and less fat than patties having 24% fat. At current retail prices, cooked patties made to have 14% fat cost +0.20 more per patty than patties produced to contain 24% fat, regardless of the method of cooking.

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

ERIC Educational Resources Information Center

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

2014-01-01

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

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

PubMed

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

2013-01-01

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

Vocational Cooking Class. Final Report.

ERIC Educational Resources Information Center

Morton, Kathy M.

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

Cooking Up Mathematics in the Kindergarten.

ERIC Educational Resources Information Center

Partridge, Elizabeth; And Others

1996-01-01

Discusses ways to use cooking to teach kindergartners about science, language, reading, geography, and mathematics, including number sense, numeration concepts, geometric shapes, and measurement skills. Tips on cooking in class and several recipes are given. (MTE)

Soalr cooking in developing countries

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

Stone, L.

1994-11-01

Solar cooking must overcome a number of obstacles to realize its potential to improve the lives of women in developing countries. Unlike historical interest in solar cooking, current interest derives from vital environmental and human needs. Deforestation and reliance on wood for cooking lead to many hardships, especially for women, and women in developing countries need access to technology and funding. If the woman builds the oven herself, it notonly makes her more willing to use it but the process empower her with new knowledge and kills. The physical design of the oven must be adapted to local conditions andmore » materials for the oven should be inexpensive and locally available.« less

"Restructuring" Stirs Outcry at James Madison.

ERIC Educational Resources Information Center

Magner, Denise K.

1995-01-01

An administration plan to discontinue the physics major at James Madison University (Virginia) has raised concerns about the president's leadership and management style, and the role of faculty in institutional decision making. Faculty were notified of the plan only after student leaders were told. (MSE)

Modeling emission rates and exposures from outdoor cooking

NASA Astrophysics Data System (ADS)

Edwards, Rufus; Princevac, Marko; Weltman, Robert; Ghasemian, Masoud; Arora, Narendra K.; Bond, Tami

2017-09-01

Approximately 3 billion individuals rely on solid fuels for cooking globally. For a large portion of these - an estimated 533 million - cooking is outdoors, where emissions from cookstoves pose a health risk to both cooks and other household and village members. Models that estimate emissions rates from stoves in indoor environments that would meet WHO air quality guidelines (AQG), explicitly don't account for outdoor cooking. The objectives of this paper are to link health based exposure guidelines with emissions from outdoor cookstoves, using a Monte Carlo simulation of cooking times from Haryana India coupled with inverse Gaussian dispersion models. Mean emission rates for outdoor cooking that would result in incremental increases in personal exposure equivalent to the WHO AQG during a 24-h period were 126 ± 13 mg/min for cooking while squatting and 99 ± 10 mg/min while standing. Emission rates modeled for outdoor cooking are substantially higher than emission rates for indoor cooking to meet AQG, because the models estimate impact of emissions on personal exposure concentrations rather than microenvironment concentrations, and because the smoke disperses more readily outdoors compared to indoor environments. As a result, many more stoves including the best performing solid-fuel biomass stoves would meet AQG when cooking outdoors, but may also result in substantial localized neighborhood pollution depending on housing density. Inclusion of the neighborhood impact of pollution should be addressed more formally both in guidelines on emissions rates from stoves that would be protective of health, and also in wider health impact evaluation efforts and burden of disease estimates. Emissions guidelines should better represent the different contexts in which stoves are being used, especially because in these contexts the best performing solid fuel stoves have the potential to provide significant benefits.

The contribution of William James to the origins of "scientific" psychology.

PubMed

Ferreri, Antonio M

2006-01-01

This paper illustrates the specific nature of the contribution made by the psychology of William James to the construction of modern scientific psychology. Universally recognized as the father of American scientific psychology, William James still remains a much-debated scientist, mainly for two reasons. First, he was interested in subjects that were often very far from the narrow and traditional approaches taken by the greater part of his contemporary colleagues. Secondly, in order to enlighten psychological issues, he continued to adopt multidisciplinary contributions, rather than selecting only those that stemmed from experimental and specifically laboratory contexts. James has been recently inserted in the more complex international consortium of psychologists, psychiatrists, physicians, psychotherapists, and philosophers that has been called "the French-Swiss-English-and-American psychotherapeutic alliance." This does in reality seem a more appropriate framework for understanding the specificity of James's psychology. In order to illustrate the peculiar Jamesian way of thinking about psychological issues, this paper undertakes an examination of his classical concept of the "stream of thought." Here, in fact, many different contributions converge in defining and outlining "the primary fact of consciousness"--personal, subjective, and introspective observation; philosophical arguments; "mental experiments," and psychopathological experiences; but, most of all, neurological data derived specifically from brain physiology. This last contribution has been too often underestimated, as has also the background of James's training in the development of experimental psychology, neurology, and physiology at Harvard before 1890. The paper concludes with the assertion that James represents the prototype of a new way of defining the scientific quality of modern psychology, far from the narrow definition given by the laboratory experimentalists fresh from the German

Stainless steel leaches nickel and chromium into foods during cooking.

PubMed

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

2013-10-02

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

Stainless Steel Leaches Nickel and Chromium into Foods During Cooking

PubMed Central

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

2014-01-01

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

Learning cooking skills at different ages: a cross-sectional study.

PubMed

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

2016-11-14

Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is unknown. Similarly, although the source of learning cooking skills has been previously studied, the differences in learning from these different sources has not been considered. This research investigated the associations of the age and source of learning with the aforementioned five factors. A nationally representative (Northern/Republic of Ireland) cross-sectional survey was undertaken with 1049 adults aged between 20-60 years. The survey included both measures developed and tested by the researchers as well as validated measures of cooking (e.g. chopping) and food skills (e.g. budgeting), cooking practices (e.g. food safety), cooking attitudes, diet quality and health. Respondents also stated when they learnt the majority of their skills and their sources of learning. The data was analysed using ANOVAs with post-hoc analysis and Chi 2 crosstabs with a significance level of 0.05. Results showed that child (<12 years) and/or teen (13-18 years) learners had significantly greater numbers of, and confidence in, their cooking and food skills, cooking practices, cooking attitudes, diet quality (with the exception of fibre intake where adult learners were higher) and health. Mother was the primary source of learning and those who learnt only from this source had significantly better outcomes on 12 of the 23 measures. This research highlights the importance of learning cooking skills at an early age for skill retention, confidence, cooking practices, cooking attitude and diet quality. Mother remained the primary source of learning, however, as there is a reported deskilling of domestic cooks, mothers may no longer have the ability to

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.

PubMed

Roldan, Mar; Loebner, Jürgen; Degen, Julia; Henle, Thomas; Antequera, Teresa; Ruiz-Carrascal, Jorge

2015-02-01

The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method. Copyright © 2014 Elsevier Ltd. All rights reserved.

Optimum cooking conditions for shrimp and Atlantic salmon.

PubMed

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

2013-02-01

The quality and safety of a cooked food product depends on many variables, including the cooking method and time-temperature combinations employed. The overall heating profile of the food can be useful in predicting the quality changes and microbial inactivation occurring during cooking. Mathematical modeling can be used to attain the complex heating profile of a food product during cooking. Studies were performed to monitor the product heating profile during the baking and boiling of shrimp and the baking and pan-frying of salmon. Product color, texture, moisture content, mass loss, and pressed juice were evaluated during the cooking processes as the products reached the internal temperature recommended by the FDA. Studies were also performed on the inactivation of Salmonella cocktails in shrimp and salmon. To effectively predict inactivation during cooking, the Bigelow, Fermi distribution, and Weibull distribution models were applied to the Salmonella thermal inactivation data. Minimum cooking temperatures necessary to destroy Salmonella in shrimp and salmon were determined. The heating profiles of the 2 products were modeled using the finite difference method. Temperature data directly from the modeled heating profiles were then used in the kinetic modeling of quality change and Salmonella inactivation during cooking. The optimum cooking times for a 3-log reduction of Salmonella and maintaining 95% of quality attributes are 100, 233, 159, 378, 1132, and 399 s for boiling extra jumbo shrimp, baking extra jumbo shrimp, boiling colossal shrimp, baking colossal shrimp, baking Atlantic salmon, and pan frying Atlantic Salmon, respectively. © 2013 Institute of Food Technologists®

Malignant pleural mesothelioma in bakers and pastry cooks.

PubMed

Ascoli, V; Calisti, R; Carnovale-Scalzo, C; Nardi, F

2001-10-01

The occurrence of malignant pleural mesothelioma (MPM) among bakers and pastry cooks has never been documented. We detected eight cases of MPM in bakers, pastry cooks, and biscuit cooks engaged in making, baking/cooking, and selling pastry/bread in two hospital-based series (Rome and Orbassano/Turin, Italy; period 1990-1997; 222 cases). Field-investigations revealed asbestos-containing material (ACM) in ovens for baking bread, that were manufactured prior to the 1980s. It is suggested that there is a possible new association of the risk of having worked as a baker or pastry cook and MPM. Presumptive source of exposure to asbestos was the use of asbestos-insulated ovens. Copyright 2001 Wiley-Liss, Inc.

John James Audubon & the Turkey

ERIC Educational Resources Information Center

Hinshaw, Craig

2012-01-01

In the first half of the 1800s, John James Audubon roamed the wilds of America attempting to draw all the birds in their natural habitat. He published his life-sized paintings in a huge book entitled "Birds of America." Audubon developed a unique system of depicting the birds in natural poses, such as flying. After shooting the bird, he would wire…

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

PubMed

Zhuang, Hong; Savage, Elizabeth M

2013-11-01

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

Effects of aleurone layer on rice cooking: A histological investigation.

PubMed

Wu, Jianyong; Chen, Jun; Liu, Wei; Liu, Chengmei; Zhong, Yejun; Luo, Dawen; Li, Zhongqiang; Guo, Xiaojuan

2016-01-15

Understanding how aleurone layer (AL) affects rice cooking behaviour is important for rice processing. Individual effects of AL on rice cooking behaviour were evaluated and histological characters of AL before and after cooking were investigated. AL slightly affected rice cooking quality (optimum cooking time, water absorption, volume expansion ratio and total solids loss) while remarkably affected rice texture (hardness and adhesiveness) and peak viscosity. Histological investigation showed that channels were formed in AL during cooking. The channels facilitated the penetration of water, which could explain why AL exhibited slight effects on rice cooking quality. In addition, thick cell walls and thermally stable aleurone grains were widely distributed in AL. Leached components accumulated on them and formed a reinforced coated film on rice surface during cooking, which may be a possible mechanism accounting for the remarkable effect of AL on rice texture. Histological characters of AL are closely related with rice cooking behaviour. Copyright © 2014 Elsevier Ltd. All rights reserved.

Evaluation of the effectiveness of the Ministry of Food cooking programme on self-reported food consumption and confidence with cooking.

PubMed

Hutchinson, Jayne; Watt, Jennifer F; Strachan, Emma K; Cade, Janet E

2016-12-01

To evaluate the effectiveness of the Ministry of Food (MoF) cooking programme on self-reported food consumption and confidence with cooking. A quantitative and qualitative evaluation of the MoF 8-week cooking course, using a pre-test/post-test study. Pre, post and 6-month follow-up quantitative outcomes were measured using self-administered questionnaires to record number of portions of fruit and vegetables (F&V) consumed per day, number of snacks consumed per day and participants' cooking confidence levels (highest score of 5). Qualitative evaluations were undertaken using structured telephone interviews. MoF centre in Leeds Kirkgate Market, UK. Adults (n 795, 43 % male) on MoF courses from 2010 to 2014, 462 of whom completed questionnaires at all three time points. Six months after the course, self-reported F&V intake increased significantly by 1·5 (95 % CI 1·3, 1·6, P<0·001) portions per day to 4·1 (95 % CI 4·0, 4·3). The number of snacks reported decreased significantly over the same period by -0·9 (CI-1·0, -0·8, P<0·001) snacks per day. Cooking confidence increased over the same period by 1·7 (95 % CI 1·6, 1·9, P<0·001) to 4·4 (CI 4·4, 4·5). Age and disability, but not deprivation or ethnicity, were associated with changes in self-reported F&V intake and cooking confidence scores at 6 months; and gender with the latter outcome. Qualitative results supported quantitative findings and revealed specific beneficial gains in cooking skills/preparation, nutritional awareness, food purchasing and other social benefits. MoF community-based cooking interventions can have significant positive effects on dietary behaviour, food choice and cooking confidence.

Quality factors in beef, pork, and lamb cooked by microwaves.

PubMed

Korschgen, B M; Baldwin, R E; Snider, S

1976-12-01

Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

75 FR 9904 - James A. Holland; Denial of Hearing; Final Debarment Order

Federal Register 2010, 2011, 2012, 2013, 2014

2010-03-04

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2009-N-0205] James A. Holland; Denial of Hearing; Final Debarment Order AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is denying James A. Holland's request for...

21 CFR 133.127 - Cook cheese, koch kaese.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Cook cheese, koch kaese. 133.127 Section 133.127... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.127 Cook cheese, koch kaese. (a) Description. (1) Cook cheese, koch...

21 CFR 133.127 - Cook cheese, koch kaese.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cook cheese, koch kaese. 133.127 Section 133.127... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.127 Cook cheese, koch kaese. (a) Description. (1) Cook cheese, koch...

Analysis of the iron Kα line from 4U 1728-34 with NuSTAR and Swift

NASA Astrophysics Data System (ADS)

Sleator, Clio; Tomsick, John; King, Ashley L.; Miller, Jon M.; Boggs, Steven E.

2016-01-01

We report on a simultaneous NuSTAR and Swift observation of the neutron star low-mass X-ray binary 4U 1728-34. We detected and removed four Type 1 X-ray bursts during the observation in order to study the persistent emission. The continuum spectrum is hard and well described by a black body and cutoff power law. Residuals between 6-8 keV indicate strong evidence of a broad Fe Kα line. By modeling the spectrum with a relativistically blurred reflection model, we find an upper limit for the inner disk radius Rin ≤ 1.77 ISCO. From this upper limit, we find that RNS ≤ 20 km, assuming M=1.4M⊙ and a=0.15 (where a=cJ/GM2 is calculated from the previously measured burst oscillation frequency). We discuss how this limit could be improved for neutron star LMXBs in the future.

Cooking Skills Instruction with Severely Multiply Handicapped Adolescents.

ERIC Educational Resources Information Center

Horsfall, Debbie; Maggs, Alex

1986-01-01

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

Impact of optimised cooking on the antioxidant activity in edible mushrooms.

PubMed

Ng, Zhi Xiang; Tan, Wan Chein

2017-11-01

This study aimed to investigate the effect of four cooking methods with different durations on the in vitro antioxidant activities of five edible mushrooms, namely Agaricus bisporus , Flammulina velutipes , Lentinula edodes , Pleurotus ostreatus and Pleurotus eryngii. Among the raw samples, A. bisporus showed the highest total antioxidant activity (reducing power and radical scavenging), total flavonoid, ascorbic acid and water soluble phenolic contents. Short-duration steam cooking (3 min) increased the total flavonoid and ascorbic acid while prolonged pressure cooking (15 min) reduced the water soluble phenolic content in the mushrooms. The retention of antioxidant value in the mushrooms varied with the variety of mushroom after the cooking process. The cooking duration significantly affected the ascorbic acid in the mushrooms regardless of cooking method. To achieve the best antioxidant values, steam cooking was preferred for F. velutipes (1.5 min), P. ostreatus (4.5 min) and L. edodes (4.5 min) while microwave cooking for 1.5 min was a better choice for A. bisporus . Pressure cooked P. eryngii showed the best overall antioxidant value among the cooked samples. Optimised cooking method including pressure cooking could increase the antioxidant values in the edible mushrooms.

James Bernard Russell: Scholar, collaborator, mentor

USDA-ARS?s Scientific Manuscript database

At the time of his untimely death in 2009, ARS scientist Dr. James B. Russell had established himself as the premier rumen microbiologist of his generation. Dr. Russell’s many contributions to the field, including much of the early work on the Cornell Net Carbohydrate System model, were the product ...

James Madison and "The Federalist Papers."

ERIC Educational Resources Information Center

Patrick, John J.; And Others

A collection of resources for high school history and government teachers and their students, this volume treats core ideas on constitutional government in the United States. James Madison's ideas as found in "The Federalist Papers" are examined in conjunction with their counterpoints in essays of the Anti-Federalists. This volume…

Salvaging the self in a world without soul: William James's The Principles of psychology.

PubMed

Coon, D J

2000-05-01

This article explores William James's transformation of the religious soul into the secular self in The Principles of Psychology. Although James's views on the self are familiar to many historians of psychology, the article places his treatment of the self within the broader social and cultural context of a secularizing, industrializing society. There were palpable tensions and anxieties that accompanied the cultural shift, and these are particularly transparent in James's Principles. James attempted the project of secularizing the soul in order to promote a natural science of the mind but with marked ambivalence for the project, because it left out some of the moral and metaphysical questions of great interest to him.

James Madison and a Shift in Precipitation Seasonality

NASA Astrophysics Data System (ADS)

Druckenbrod, D. L.; Mann, M. E.; Stahle, D. W.; Cleaveland, M. K.; Therrell, M. D.; Shugart, H. H.

2001-12-01

An eighteen-year meteorological diary and tree ring data from James Madison's Montpelier plantation provide a consistent reconstruction of early summer and prior fall rainfall for the 18th Century Virginia piedmont. The Madison meteorological diary suggests a seasonal shift in monthly rainfall towards an earlier wet season relative to 20th Century norms. Furthermore, dendroclimatic reconstructions of early summer and prior fall rainfall reflect this shift in the seasonality of summer rainfall. The most pronounced early summer drought during the Madison diary period is presented as a case study. This 1792 drought occurs during one of the strongest El Niño events on record and is highlighted in the correspondence of James Madison.

Diversity for cooking time in Andean dry bean

USDA-ARS?s Scientific Manuscript database

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

The delusion of the Master: the last days of Henry James.

PubMed

Bartolomeo, Paolo

2013-11-01

The novelist Henry James shared with his brother William, the author of the Principles of Psychology, a deep interest in the ways in which personal identity is built through one's history and experiences. At the end of his life, Henry James suffered a vascular stroke in the right hemisphere and developed a striking identity delusion. He dictated in a perfectly clear and coherent manner two letters as if they were written by Napoleon Bonaparte. He also showed signs of reduplicative paramnesia. Negative symptoms resulting from right hemisphere damage may disrupt the feelings of "warmth and intimacy and immediacy" and the "resemblance among the parts of a continuum of feelings (especially bodily feelings)", which are the foundation of personal identity according to William James. On the other hand, a left hemisphere receiving inadequate input from the damaged right hemisphere may produce positive symptoms such as delusional, confabulatory narratives. Other fragments dictated during Henry James's final disease reveal some form of insight, if partial and disintegrated, into his condition. Thus, even when consciousness is impaired by brain damage, something of its deep nature may persist, as attested by the literary characteristics of the last fragments of the Master.

Individuals with severe mental illnesses have improved eating behaviors and cooking skills after attending a 6-week nutrition cooking class.

PubMed

Clark, Alena; Bezyak, Jill; Testerman, Nora

2015-09-01

This study assessed current meal planning/cooking behaviors and dietary intake of individuals with severe mental illnesses and determined differences after a 6-week nutrition education cooking class. Eighteen individuals with severe mental illnesses participated in a 6-week nutrition education cooking class and completed pre- and posttest 24-hr recalls and a postretrospective survey. Paired samples t tests were used. Participants met their calories needs, but they consumed high amounts of sodium and fat and low amounts of fiber. Significant increases in calcium, vitamin D, grains, and fruit occurred from pre- to posttest (p < .05). Self-efficacy in cooking and grocery shopping skills improved. Participants desire nutrition education programming that includes simple messages, hands-on cooking demonstrations, and health-related incentives. More research is needed to determine how nutrition education programs lead to sustained knowledge and behavior change within this specialized population. (c) 2015 APA, all rights reserved).

9 CFR 166.7 - Cooking standards.

Code of Federal Regulations, 2013 CFR

2013-01-01

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

9 CFR 166.7 - Cooking standards.

Code of Federal Regulations, 2014 CFR

2014-01-01

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

9 CFR 166.7 - Cooking standards.

Code of Federal Regulations, 2011 CFR

2011-01-01

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

9 CFR 166.7 - Cooking standards.

Code of Federal Regulations, 2012 CFR

2012-01-01

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

Biobased lubricant from used cooking oils

USDA-ARS?s Scientific Manuscript database

As more and more people look for healthy alternatives for cooking and frying oils, the opportunity to develop high-value products from these waste streams increases. Cooking oils that are often described as healthier contain higher levels of monounsaturated fats. NuSun® sunflower oil is an example o...

Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle.

PubMed

Pohlman, F W; Dikeman, M E; Kropf, D H

1997-05-01

Beef pectoralis muscles were removed at 24 h post mortem from nine steers, and samples were vacuum packaged and exposed to high-intensity ultrasound (20 kHz, 22 W/cm(2)) for 0, 5 or 10 min, then aged for 1, 6 or 10 days before evaluation of purge and cooking losses, instrumental shear and color and sensory traits (Experiment 1). For Experiment 2, unpackaged beef pectoralis muscle samples from eight steers were subjected to ultrasonic cooking, boiling, convection cooking or ultrasound treatment for 5 or 10 min followed by cooking in a convection oven. Neither duration of sonication nor storage of packaged pectoralis muscles affected (p > 0.05) storage purge or cooking losses, shear properties or sensory characteristics (Experiment 1). However, muscles receiving ultrasonic treatment showed tendencies for reduced peak force and total work to shear. Increased length of storage caused pectoralis muscles to become more vivid red-orange colored (p < 0.05), whereas ultrasonic treatment caused muscles to become less vivid, less red and more orange colored (p < 0.05). Ultrasonically cooked pectoralis muscles (Experiment 2) had lower (p < 0.05) cooking losses than muscles cooked by other methods. Both ultrasonic cooking and boiling were faster than convection cooking only and ultrasound exposure followed by convection cooking. Additional studies are needed to verify the ability of ultrasound to promote improved cooking, sensory and shear properties of muscle.

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

ERIC Educational Resources Information Center

Coveney, John; Begley, Andrea; Gallegos, Danielle

2012-01-01

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

Hot-boning enhances cook yield of boneless skinless chicken thighs.

PubMed

Zhuang, H; Bowker, B C; Buhr, R J; Brambila, G Sanchez

2014-06-01

Three experiments were conducted to evaluate the effects of postmortem deboning time on cook yield of boneless skinless chicken thighs. In experiment 1, chicken thigh meat was deboned at 0.75 (hot-bone), 2, and 24 h postmortem (PM) and trimmed to obtain mainly iliotibialis muscle. Samples were cooked directly from a frozen state. Cook yield of the muscle was significantly influenced by PM deboning time. Hot-boned thighs exhibited a 7% greater cook yield than the samples deboned at 24 h. In experiment 2, boneless skinless chicken thighs were deboned at 0.3, 2, and 24 h PM and cooked directly from a fresh, never-frozen state at 24 h PM. Cook yield of the hot-boned thighs was significantly higher than those of the 2 and 24 h deboned samples, which did not differ from each other. In experiment 3, whole legs (thigh + drumstick) were cut from the carcass backbone at 0.3 (hot-cut), 2, and 24 h PM. Thighs were separated from the legs (drumsticks) at either the same time the whole legs were removed from the carcasses or at 24 h PM. Intact thighs (bone in) were cooked fresh at 24 h PM. Color of fresh thigh muscles, cook yield, and Warner-Bratzler shear force of cooked samples were measured. Cook yield of the thighs cut from the backbone before chilling was significantly higher than those cut from the carcasses at 2 and 24 h PM, which did not differ from each other. The PM time at which intact thighs were separated from the leg (drumstick) did not influence cook yield. These results demonstrate that postmortem deboning time can significantly affect cook yield of boneless skinless chicken thigh products. Deboning chicken thighs after chilling reduces the cook yield. Differences in the cook yield of thighs may also result from the removal of whole chicken legs from the carcass backbone. Poultry Science Association Inc.

PCBs and other xenobiotics in raw and cooked carp

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

Zabik, M.E.; Merrill, C.; Zabik, M.J.

The effect of cooking on PCBs and DDT compounds was determined in fillets from carp ranging from 3.0 to 4.9 Kg. Cooking methods included were: poaching, roasting, deep fat frying, charbroiling and cooking by microwave. (JMT)

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

PubMed

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

2017-07-01

This study examines the role of video technology in the development of cooking skills. The study explored the views of 141 female participants on whether video technology can promote confidence in learning new cooking skills to assist in meal preparation. Prior to each focus group participants took part in a cooking experiment to assess the most effective method of learning for low-skilled cooks across four experimental conditions (recipe card only; recipe card plus video demonstration; recipe card plus video demonstration conducted in segmented stages; and recipe card plus video demonstration whereby participants freely accessed video demonstrations as and when needed). Focus group findings revealed that video technology was perceived to assist learning in the cooking process in the following ways: (1) improved comprehension of the cooking process; (2) real-time reassurance in the cooking process; (3) assisting the acquisition of new cooking skills; and (4) enhancing the enjoyment of the cooking process. These findings display the potential for video technology to promote motivation and confidence as well as enhancing cooking skills among low-skilled individuals wishing to cook from scratch using fresh ingredients. Copyright © 2017 Elsevier Ltd. All rights reserved.

Cooking utensil with improved heat retention

DOEpatents

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

1997-01-01

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

Cooking utensil with improved heat retention

DOEpatents

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

1997-07-01

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

James Madison and the Constitutional Convention.

ERIC Educational Resources Information Center

Scanlon, Thomas M.

1987-01-01

Part 1 of this three-part article traces James Madison's life and focuses primarily on those events that prepared him for leadership in the U.S. Constitutional Convention of 1787. It describes his early love of learning, education, and public service efforts. Part 2 chronicles Madison's devotion to study and preparation prior to the Constitutional…

Landscapes of Removal and Resistance: Edwin James's Nineteenth-Century Cross-Cultural Collaborations

ERIC Educational Resources Information Center

Lyndgaard, Kyhl

2010-01-01

The life of Edwin James (1797-1861) is bookended by the Lewis and Clark expedition (1803-6) and the Civil War (1861-65). James's work engaged key national concerns of western exploration, natural history, Native American relocation, and slavery. His principled stands for preservation of lands and animals in the Trans-Mississippi West and his…

The Case of James Leininger: An American Case of the Reincarnation Type.

PubMed

Tucker, Jim B

2016-01-01

Numerous cases of young children who report memories of previous lives have been studied over the last 50 years. Though such cases are more easily found in cultures that have a general belief in reincarnation, they occur in the West as well. This article describes the case of James Leininger, an American child who at age two began having intense nightmares of a plane crash. He then described being an American pilot who was killed when his plane was shot down by the Japanese. He gave details that included the name of an American aircraft carrier, the first and last name of a friend who was on the ship with him, and a location and other specifics about the fatal crash. His parents eventually discovered a close correspondence between James׳s statements and the death of a World War II pilot named James Huston. Documentation of James׳s statements that was made before Huston was identified includes a television interview with his parents that never aired but which the author has been able to review. Copyright © 2016 Elsevier Inc. All rights reserved.

Physiology as the antechamber to metaphysics: the young William James's hope for a philosophical psychology.

PubMed

Croce, P J

1999-11-01

In the 5 years before 1878, when his career in psychology was becoming established, William James wrote a series of notes and reviews assessing the work of many of the pioneers in the new field. Adopting a public and confident voice, even while he was privately still uncertain and searching, James criticized the dogmatism of positivist and idealist claims to the study of the human brain and mind. In his short writings of 1873-1877, James started to formulate his own middle path. His first steps on that path show that he did not reject either scientific or philosophic inquiry; instead, he viewed scientific knowledge as a way to understand philosophical questions more deeply. Saving his sharpest critiques for positivism, James endorsed scientific investigation without materialist assmptions. While his career in psychology was still only a hope, James treated science as a means toward humanist insight.

Determination of advanced glycation endproducts in cooked meat products.

PubMed

Chen, Gengjun; Smith, J Scott

2015-02-01

Advanced glycation endproducts (AGEs), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by Nε-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8μg/g). Baked salmon (8.6μg/g) and baked tilapia (9.7μg/g) contained less CML as compared to the other muscle food samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

Cooking frequency may enhance survival in Taiwanese elderly.

PubMed

Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L

2012-07-01

To investigate the association between cooking behaviour and long-term survival among elderly Taiwanese. Cohort study. The duration of follow-up was the interval between the date of interview and the date of death or 31 December 2008, when censored for survivors. Information used included demographics, socio-economic status, health behaviours, cooking frequencies, physical function, cognitive function, nutrition knowledge awareness, eating out habits and food and nutrient intakes. These data were linked to death records. Cox proportional-hazards models were used to evaluate cooking frequency on death from 1999 to 2008 with related covariate adjustments. Elderly Nutrition and Health Survey in Taiwan, 1999-2000. Nationally representative free-living elderly people aged ≥65 years (n 1888). During a 10-year follow-up, 695 participants died. Those who cooked most frequently were younger, women, unmarried, less educated, non-drinkers of alcohol, non-smokers, without chewing difficulty, had spouse as dinner companion, normal cognition, who walked or shopped more than twice weekly, who ate less meat and more vegetables. Highly frequent cooking (>5 times/week, compared with never) predicted survival (hazard ratio (HR) = 0·47; 95 % CI, 0·36, 0·61); with adjustment for physical function, cognitive function, nutrition knowledge awareness and other covariates, HR was 0·59 (95 % CI, 0·41, 0·86). Women benefited more from cooking more frequently than did men, with decreased HR, 51 % v. 24 %, when most was compared with least. A 2-year delay in the assessment of survivorship led to similar findings. Cooking behaviour favourably predicts survivorship. Highly frequent cooking may favour women more than men.

From Father to Son: Generative Care and Gradual Conversion in William James's Writing of "The Varieties"

ERIC Educational Resources Information Center

Bridgers, Lynn; Snarey, John R.

2003-01-01

Using a historical and biographical, then developmental, approach, this article examines William James's spiritual family history by reviewing key events in the life of his father, Henry James, Sr. It pays particular attention to Henry Sr's tumultuous relationship with his own father, William James of Albany, and Henry Sr's subsequent conversion…

James John Harpell: An Adult Education Pioneer.

ERIC Educational Resources Information Center

Quarter, Jack

2000-01-01

In early 20th-century Canada, James John Harpell began correspondence courses and study clubs and was instrumental in the cooperatives movement. He used small businesses to promote social and educational innovations and was an advocate for self-study and lifelong learning. (SK)

Characterization of volatile organic compounds from different cooking emissions

NASA Astrophysics Data System (ADS)

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

2016-11-01

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

Fluoride Increases Superoxide Production and Impairs the Respiratory Chain in ROS 17/2.8 Osteoblastic Cells

PubMed Central

Fina, Brenda Lorena; Lombarte, Mercedes; Rigalli, Juan Pablo; Rigalli, Alfredo

2014-01-01

It is known that fluoride produces oxidative stress. Inflammation in bone tissue and an impairment of the respiratory chain of liver have been described in treatments with fluoride. Whether the impairment of the respiratory chain and oxidative stress are related is not known. The aim of this work was to study the effects of fluoride on the production of superoxide radical, the function of the respiratory chain and the increase in oxidative stress in ROS 17/2.8 osteoblastic cells. We measured the effect of fluoride (100 µM) on superoxide production, oxygen consumption, lipid peroxidation and antioxidant enzymes activities of cultured cells following the treatment with fluoride. Fluoride decreased oxygen consumption and increased superoxide production immediately after its addition. Furthermore, chronic treatment with fluoride increased oxidative stress status in osteoblastic cells. These results indicate that fluoride could damage bone tissue by inhibiting the respiratory chain, increasing the production of superoxide radicals and thus of the others reactive oxygen species. PMID:24964137

James Wardrop and equine recurrent uveitis.

PubMed

Paglia, Danielle T; Miller, Paul E; Dubielzig, Richard R

2004-08-01

James Wardrop should be remembered not only as one of the founders of ocular pathology but also for his contributions to the field of comparative ophthalmology. He described a "specific inflammation" that veterinarians today know as equine recurrent uveitis. As described by Wardrop in the 19th century, this condition is known today to eventually lead to blindness.

We Can Cook! Snack Preparation with Toddlers and Twos.

ERIC Educational Resources Information Center

Taylor, Satomi Izumi; Dodd, Arleen T.

1999-01-01

Cooking provides a wealth of multisensory experiences for toddlers and 2-year olds. Carefully planned and developmentally appropriate cooking projects can provide young children the opportunity of experiencing the rewards of cooking such as a sense of accomplishment, joy, and excitement and can boost self-esteem. (Author)

System and technique for ultrasonic determination of degree of cooking

DOEpatents

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

2007-03-20

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

James Dunlop's historical catalogue of southern nebulae and clusters

NASA Astrophysics Data System (ADS)

Cozens, Glen; Walsh, Andrew; Orchiston, Wayne

2010-03-01

In 1826 James Dunlop compiled the second ever catalogue of southern star clusters, nebulae and galaxies from Parramatta (NSW, Australia) using a 23-cm reflecting telescope. Initially acclaimed, the catalogue and author were later criticised and condemned by others - including Sir John Herschel and both the catalogue and author are now largely unknown. The criticism of the catalogue centred on the large number of fictitious or ‘missing’ objects, yet detailed analysis reveals the remarkable completeness of the catalogue, despite its inherent errors. We believe that James Dunlop was an important early Australian astronomer, and his catalogue should be esteemed as the southern equivalent of Messier's famous northern catalogue.

Astronaut James Buchli wearing extravehicular mobility unit

NASA Technical Reports Server (NTRS)

1985-01-01

Astronaut James F. Buchli, wearing an extravehicular mobility unit (EMU), is about to be submerged in the weightless environment training facility (WETF) to simulate a contingency extravehicular activity (EVA) for STS 61-A. In this portrait view, Buchli is wearing a communications carrier assembly (CCA).

77 FR 27508 - Self-Regulatory Organizations; New York Stock Exchange LLC; NYSE Amex LLC; Notice of Designation...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-05-10

..., Themis Trading LLC, dated October 17, 2011 (``Themis Letter''); Garret Cook, dated November 4, 2011 (``Cook Letter''); James Johannes, dated November 27, 2011 (``Johannes Letter''); Ken Voorhies, dated...''); Thomas Dercks, dated December 1, 2011 (``Dercks Letter''); Eric Swanson, Secretary, BATS Global Markets...

77 FR 12629 - Self-Regulatory Organizations; New York Stock Exchange LLC; NYSE Amex LLC; Notice of Filing of...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-03-01

..., Themis Trading LLC, dated October 17, 2011 (``Themis Letter''); Garret Cook, dated November 4, 2011 (``Cook Letter''); James Johannes, dated November 27, 2011 (``Johannes Letter''); Ken Voorhies, dated... (``UBS Letter''); Dr. Larry Paden, Bright Trading, dated December 1, 2011 (``Paden Letter''); Thomas...

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

PubMed

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

2014-05-01

This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts. Copyright © 2014 Elsevier Ltd. All rights reserved.

Fate of enniatins and deoxynivalenol during pasta cooking.

PubMed

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

2016-12-15

The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on different days, under standardised conditions, simulating house-hold preparation. Samples were extracted with a mixture of acetonitrile/water followed by salt-induced partitioning. The extracts were analysed by LC-MS/MS. The method limits of detection were 8μg/kg for deoxynivalenol, 10μg/kg for enniatin A1 and 5μg/kg for enniatins A, B and B1. During the cooking of the five dry pasta samples, 60% of the deoxynivalenol and 83-100% of the enniatins were retained in the cooked pasta. It is recommended to study food processing fate of mycotoxins through naturally contaminated materials (incurred materials). Copyright © 2016 Elsevier Ltd. All rights reserved.

Heterocyclic amines: occurrence and prevention in cooked food.

PubMed Central

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

1996-01-01

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

Physicochemical changes in nontraditional pasta during cooking

USDA-ARS?s Scientific Manuscript database

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

The James Bay Project: Reaction or Action?

ERIC Educational Resources Information Center

Mackwood, Gae

1991-01-01

Discusses the plan to restructure northern Quebec's landscape through the James Bay hydroelectric project. Suggests that the project offers opportunities to study development versus preservation, federal versus provincial powers, and the conflict between business and Native communities. Explores the need to teach students to care about social…

Bronchial hyperresponsiveness in women cooks and cleaners.

PubMed

Karadzinska-Bislimovska, Jovanka; Minov, Jordan; Risteska-Kuc, Snezana; Stoleski, Saso; Mijakoski, Dragan

2007-06-01

The aim of this cross-sectional study was to assess the prevalence and characteristics of bronchial hyperresponsiveness (BHR) in 43 women cleaners (aged 26 to 57) and 37 women cooks (aged 29 to 55) and compare them with 45 controls (women office workers aged 27 to 58). The evaluation of all subjects included a questionnaire, skin prick tests to common aeroallergens, spirometry, and histamine challenge (PC20 < or = 8 mg mL(-1)). We found higher BHR prevalence in cleaners and cooks than in office workers (30.2 % and 29.7 %, vs. 17.7 %, respectively), but statistical significance was not reached. The prevalence of mild and moderate to severe BHR was similar in all groups. Borderline BHR prevalence was significantly higher in cleaners than in controls (16.2 % vs. 6.6 %, P=0.032) whereas the difference was on the verge of significance in cooks (13.5 % vs. 6.6 %, P=0.081). Moderate to severe BHR was strongly associated with positive family history of asthma and atopy in all groups. Mild BHR was significantly associated with daily smoking in cleaners (P=0.031) and cooks (P=0.021), as well as with the duration of exposure in cleaners (P=0.038). Borderline BHR was closely related to daily smoking and duration of exposure in both cleaners and cooks. Our findings indicate an important role of workplace exposure in borderline BHR development, as well as the significant effect of smoking on mild BHR development in women cleaners and cooks.

46 CFR 129.550 - Power for cooking and heating.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with ABYC...

More than preparing a meal? Concerning the meanings of home cooking.

PubMed

Daniels, Sarah; Glorieux, Ignace; Minnen, Joeri; van Tienoven, Theun Pieter

2012-06-01

Cooking is one of the basic activities in our lives. However, people frequently feel they fall short of time to cook when facing problems with the temporal organization of daily life. How people think about home cooking is considered to be important for the time they spend on preparing meals. It is assumed that the meaning of cooking differs for different people, depending on the temporal and social context. This contribution allows us to clarify how the meaning of cooking varies according to individual and household characteristics and the cooking occasion. By using the pooled time-diary data from the Flemish time-use surveys from 1999 and 2004 we can examine people's views on cooking in order to understand how people use time for food preparation. Although the results suggest that people consider cooking primarily as a household chore, preparing food can also be a way to please others, as well as themselves. It seems that feelings of time pressure and the family situation are clearly related to men's and women's cooking experiences. Furthermore, the meaning of cooking also tends to be clearly influenced by the meal situation and (the moment of) the day. Copyright © 2012 Elsevier Ltd. All rights reserved.

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

PubMed

Zahr, Rola; Sibeko, Lindiwe

2017-03-01

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

Increasing intention to cook from basic ingredients: A randomised controlled study.

PubMed

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

2017-09-01

The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. 141 mothers aged between 20 and 39 years from the island of Ireland were randomised to one of four conditions based on BCTs (1) recipe card only [control condition]; (2) recipe card plus video modelling; (3) recipe card plus video prompting; (4) recipe card plus video elements. Participants rated their enjoyment, perceived difficulty, confidence and intention to cook again pre, mid and post experiment. Repeated one-way factorial ANOVAs, correlations and a hierarchical regression model were conducted. Despite no significant differences between the different conditions, there was a significant increase in enjoyment (P < 0.001), confidence (P < 0.001) and intention to cook from basics again (P < 0.001) and a decrease in perceived difficulty (P = 0.001) after the experiment in all conditions. Intention to cook from basics pre-experiment, and confidence and enjoyment (both pre and post experiment) significantly contributed to the final regression model explaining 42% of the variance in intention to cook from basics again. Cooking interventions should focus on practical cooking and increasing participants' enjoyment and confidence during cooking to increase intention to cook from basic ingredients at home. Copyright © 2017 Elsevier Ltd

Exploring William James's Radical Empiricism and Relational Ontologies for Alternative Possibilities in Education

ERIC Educational Resources Information Center

Thayer-Bacon, Barbara J.

2017-01-01

In "A Pluralistic Universe," James argues that the world we experience is more than we can describe. Our theories are incomplete, open, and imperfect. Concepts function to try to shape, organize, and describe this open, flowing universe, while the universe continually escapes beyond our artificial boundaries. For James and myself, the…

James Ferguson: A Commemoration

NASA Astrophysics Data System (ADS)

Davenhall, Clive

2010-11-01

James Ferguson (1710-1776) was a renowned author and lecturer on scientific subjects and maker of scientific instruments. His Astronomy Explained upon Sir Isaac Newton's Principles of 1756 was an extremely popular non-mathematical exposition of Newton's ideas in English. He wrote numerous other books, some of which remained in print until the mid-nineteenth century. Ferguson rose from humble beginnings as a shepherd in northeast Scotland to become a wealthy lecturer, author and Fellow of the Royal Society, enjoying an international reputation. April 2010 marked the three hundredth anniversary of Ferguson's birth, and the present short communication briefly commemorates this event.

Young James Madison: His Character and Civic Values.

ERIC Educational Resources Information Center

Bennett, William J.

1987-01-01

Examines the life of James Madison, Founding Father and "theoretic statesman." Focuses specifically on Madison's education and character, his friendship with Thomas Jefferson, and his civic legacy: a selfless devotion to republican government and union. (JDH)

7 CFR 58.728 - Cooking the batch.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Cooking the batch. 58.728 Section 58.728 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.728 Cooking the batch. Each batch of cheese within the cooker, including the optional...

Aerial photographic water color variations from the James River

NASA Technical Reports Server (NTRS)

Bressette, W. E.

1979-01-01

Photographic flights from 305 meters altitude were made throughout the day of May 17, 1977, over seven water data stations in the James River. The flights resulted in wide-angle, broadband, spectral radiance film exposure data between the wavelengths of 500 to 900 nanometers for sun elevation angles ranging from 37 to 64 deg and variable atmospheric haze conditions. It is shown from densitometer data that: (1) the dominant observed color from James River waters is determined by the optical properties of the total suspended solid load, (2) variability in observed color is produced by a changing solar elevation angle; and (3) the rate at which observed color changes is influenced by both solar elevation angle and atmospheric conditions.

The effect of cooking on the phytochemical content of vegetables.

PubMed

Palermo, Mariantonella; Pellegrini, Nicoletta; Fogliano, Vincenzo

2014-04-01

Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed scientific journals were considered in order to assess the effect of cooking on different phytochemical classes. Changes in phytochemicals upon cooking may result from two opposite phenomena: (1) thermal degradation, which reduces their concentration, and (2) a matrix softening effect, which increases the extractability of phytochemicals, resulting in a higher concentration with respect to the raw material. The final effect of cooking on phytochemical concentration depends on the processing parameters, the structure of food matrix, and the chemical nature of the specific compound. Looking at the different cooking procedures it can be concluded that steaming will ensure better preservation/extraction yield of phenols and glucosinolates than do other cooking methods: steamed tissues are not in direct contact with the cooking material (water or oil) so leaching of soluble compounds into water is minimised and, at the same time, thermal degradation is limited. Carotenoids showed a different behaviour; a positive effect on extraction and the solubilisation of carotenes were reported after severe processing. © 2013 Society of Chemical Industry.

Physicochemical properties of foal meat as affected by cooking methods.

PubMed

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

2015-10-01

The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (P<0.001), being lower in foal steaks cooked in the grill (25.8%) and higher in foal samples cooked in the microwave (39.5%). As it was expected, all the cooking methods increased TBARS index, since high temperature during cooking seems to cause an increase of the lipid oxidation in foal steaks. Statistical analysis displayed that WHC was affected (P<0.001) by thermal treatment, since the smallest WHC values were observed in samples from microwave treatment. Thermal treatment also caused a significant (P<0.001) increase in the force needed to cut the foal steaks. Regarding colour parameter, cooking led to an increase of L*-value (lightness) and b*-value (yellowness), while a*-value (redness) markedly decreased in all samples. Copyright © 2015 Elsevier Ltd. All rights reserved.

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

PubMed

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

2016-11-01

This work describes the effect of the incorporation of 1% spent yeast extract into cooked hams. Physical/chemical/sensorial characteristics and changes during 12 and 90days storage were evaluated on control and treated cooked hams processed for 1.5, 2.0, 2.5 or 3h. Spent yeast extract addition increased hardness, chewiness, ash, protein and free amino acid content. Similar volatile profiles were obtained, although there were some quantitative differences. No advantages were observed for increased cooking time. No significant differences were observed for physical and sensorial parameters of cooked hams with spent yeast extract at 12 and 90days post production, but His, aldehydes and esters increased at the end of storage. This behaviour was similar to that observed for control hams. The higher hardness of cooked ham with 1% yeast extract was due to the stronger gel formed during cooking and was maintained during storage. This additive acts as gel stabilizer for cooked ham production and could potentially improve other processing characteristics. Copyright © 2016 Elsevier Ltd. All rights reserved.

Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods.

PubMed

Renna, Massimiliano; Gonnella, Maria; Giannino, Donato; Santamaria, Pietro

2014-03-15

Chicory stems, appreciated both raw and cooked, represent a nutritious and refined food. In this study the effects on the quality of stems cooked by conventional (boiling, steaming and microwaving) and innovative (sous vide) methods were analysed. Several physical, chemical and sensory traits were compared using two local varieties (Galatina and Molfettese) of southern Italy (Puglia region). Independently of the variety, the sous vide method did not significantly affect (redness, yellowness and hue angle) or had the least impact on (lightness and total colour difference) quality parameters among the four methods as compared with the raw product. Following sensory analysis, the sous vide product always showed the highest score among the cooking methods. Moreover, this innovative method did not affect total phenol (TP) content and antioxidant activity (AA) compared with uncooked stems of both varieties. Microwaving increased TP content and AA (though associated with higher weight loss), while different responses depending on the chicory variety were observed after boiling and steaming. The results indicate the sous vide technique as optimal to preserve several traits, including organoleptic ones, for the quality of cook-chilled chicory stems. They also provide product-specific information usually required for cooking process strategies in the industrial sector of ready-to-eat vegetables. © 2013 Society of Chemical Industry.

Healthy Cooking Techniques

MedlinePlus

... spray for this cooking method. Using herbs and spices Creating meals with herbs, spices and other natural flavorings is one of the ... vinegar or citrus juice, and add herbs and spices as desired. Fresh hot peppers. Remove the membranes ...

Adolescent Cooking Abilities and Behaviors: Associations With Nutrition and Emotional Well-Being.

PubMed

Utter, Jennifer; Denny, Simon; Lucassen, Mathijs; Dyson, Ben

2016-01-01

To determine the relationship between cooking and selected indicators of diet quality, mental well-being, and family relationships. Data were collected as part of Youth'12, a nationally representative health and well-being survey. Secondary schools in New Zealand. A total of 8,500 students. Cooking ability and frequency of cooking, nutritional behaviors, mental well-being, depressive symptoms, and family connections. Multiple regression analyses were conducted to examine the relationships between cooking ability/frequency and indicators of health and well-being, controlling for the sociodemographic characteristics of students. Approximately 80% of students reported that they can cook a meal from basic ingredients either fairly or very easily. Reported cooking ability was positively associated with better nutritional indicators, better mental health indicators, and stronger family connections (P = .01). For example, adolescents reporting the greatest cooking abilities were approximately twice as likely to meet the recommendations for fruits and vegetables (odds ratio, 2.1; 95% confidence interval, 1.6-2.8). Likewise, adolescents reporting the greatest cooking abilities also reported lower levels of depressive symptoms (P < .01) and greater mental well-being (P < .01) than those with less cooking ability. However, greater cooking ability was also associated with higher body mass index (P < .01). Overall, similar statistically significant relationships were observed with frequency of cooking, although not for young people who cook most days. Learning to cook and having the opportunity to cook may provide a unique means for adolescents to develop life skills and contribute positively to their families. Future research examining the relationships between cooking and health may include measures beyond nutrition, such as social relationships and emotional well-being. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights

Obscurity and Gender Resistance in Patricia Duncker's James Miranda Barry

PubMed Central

Funke, Jana

2012-01-01

Since his death in 1865, military surgeon James Barry has alternately been classified as a cross-dressing woman or as an intersexed individual. Patricia Duncker's novel James Miranda Barry (1999) poses an important challenge to such readings, as it does not reveal any foundational truth about Barry's sex. Resting on obscurity rather than revelation, the text frustrates the desire to know the past in terms of gender binaries and stable sexual identity categories. Drawing on feminist and queer theorisations of the relation between gender and time, this essay demonstrates that Duncker's use of obscurity opens up alternative strategies of gender resistance. PMID:25400502

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

Code of Federal Regulations, 2010 CFR

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Design of equipment for cooking and heating. 130.220... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided with heavy-duty hinges and locking-devices to prevent accidental opening in heavy weather. (b) Each cooking...

James Madison University Survey of Faculty Activities.

ERIC Educational Resources Information Center

James Madison Univ., Harrisonburg, VA.

The activities of the faculty at James Madison University during the fall term of the academic year 1978-79 are described. Full-time instructional faculty, part-time faculty involved in resident instruction, administrators and classified employees who taught at least one course, and graduate teaching assistants were surveyed. Information was…

The Cooking Book: Fostering Young Children's Learning and Delight

ERIC Educational Resources Information Center

Colker, Laura

2005-01-01

Here is a book that invites teachers to the table--even those of us who don't see ourselves as cooks--to create tasty, wholesome projects with children. Young children certainly love to cook, and cooking experiences give them a chance to see a task through to completion and take pride in a product. As they prepare food, children learn social…

Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

PubMed

Murphy, Rebecca Ree; Renfroe, Michael H; Brevard, Patricia Bowling; Lee, Robert E; Gloeckner, Janet W

2009-01-01

The present study examined the effects of domestic cooking methods on the hydrophilic antioxidant activity (HAA) of wild blueberries. Baked, microwaved, simmered, and pan-fried frozen wild blueberries, and a thawed uncooked control, were analyzed for HAA using an ABTS/H(2)O(2)/HRP decoloration method. All cooking treatments were derived from recipes using wild blueberries, and were performed in triplicate. A randomized block design was used to determine whether there were statistical differences in antioxidant content after cooking and between each of the trials. There were no statistically significant decreases after cooking the thawed berries. On both a fresh weight and a dry weight basis, pan-fried blueberries had significantly higher HAA than baked, simmered, and control blueberries (P<0.05). Antioxidants in wild blueberries appear to be heat stable since cooked berries retained significant HAA. Cooked wild blueberries can be recommended as a good source of dietary antioxidants.

James Galway: Music as a Way of Life.

ERIC Educational Resources Information Center

Spaeth, Jeanne

1999-01-01

Presents an interview with the flutist, James Galway, in which he discusses issues such as the musical culture of Ireland, his technical mastery as a musician, and the importance of music education in the lives of young people. (CMK)

21 CFR 73.140 - Toasted partially defatted cooked cottonseed flour.

Code of Federal Regulations, 2010 CFR

2010-04-01

... color additive mixtures for coloring foods. (b) Specifications. Toasted partially defatted cooked... defatted cooked cottonseed flour may be safely used for coloring foods generally, in amounts consistent... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Toasted partially defatted cooked cottonseed flour...

21 CFR 73.140 - Toasted partially defatted cooked cottonseed flour.

Code of Federal Regulations, 2011 CFR

2011-04-01

... color additive mixtures for coloring foods. (b) Specifications. Toasted partially defatted cooked... defatted cooked cottonseed flour may be safely used for coloring foods generally, in amounts consistent... 21 Food and Drugs 1 2011-04-01 2011-04-01 false Toasted partially defatted cooked cottonseed flour...

James Abbot McNeill Whistler: "At the Piano."

ERIC Educational Resources Information Center

Hallenberg, Heather

1987-01-01

"At the Piano," an oil-on-canvas painting completed in 1859 by James Abbot McNeill Whistler, is used as the basis of a lesson designed to help junior high school students analyze the painting's mood, subject matter, and composition. (JDH)

Cooking increases net energy gain from a lipid-rich food.

PubMed

Groopman, Emily E; Carmody, Rachel N; Wrangham, Richard W

2015-01-01

Starch, protein, and lipid are three major sources of calories in the human diet. The unique and universal human practice of cooking has been demonstrated to increase the energy gained from foods rich in starch or protein. Yet no studies have tested whether cooking has equivalent effects on the energy gained from lipid-rich foods. Using mice as a model, we addressed this question by examining the impact of cooking on the energy gained from peanuts, a lipid-rich oilseed, and compared this impact against that of nonthermal processing (blending). We found that cooking consistently increased the energy gained per calorie, whereas blending had no detectable energetic benefits. Assessment of fecal fat excretion showed increases in lipid digestibility when peanuts were cooked, and examination of diet microstructure revealed concomitant alterations to the integrity of cell walls and the oleosin layer of proteins that otherwise shield lipids from digestive lipases. Both effects were consistent with the greater energy gain observed with cooking. Our findings highlight the importance of cooking in increasing dietary energy returns for humans, both past and present. © 2014 Wiley Periodicals, Inc.

Cooking breakfast after a brain injury

PubMed Central

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

2014-01-01

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

James Roy Barcus 1930-1988

NASA Astrophysics Data System (ADS)

colleagues; Brown, R. R.; Goldberg, R. A.; Rosenberg, T. J.; Patel, V. L.

James Roy Barcus, professor of physics at the University of Denver, Colo., died January 3, 1988, at his home in Denver after a long battle with lung cancer.Barcus was born in Kansas City, Mo., on September 30, 1930. He served in the U.S. Navy before enrolling as an undergraduate at the University of New Mexico, where he obtained his B.S., M.S., and Ph.D. degrees. His doctoral research was on extensive air showers of cosmic radiation, under J. R. Green.

JAMES RIVER FACE WILDERNESS, VIRGINIA.

USGS Publications Warehouse

Brown, C. Ervin; Gazdik, Gertrude C.

1984-01-01

A mineral survey concluded that the James River Face Wilderness, Virginia, had little promise for the occurrence of metallic mineral resources. Two major rock units in the area do contain large nonmetallic mineral resources of quartzite and shale that have been mined for silica products and for brick and expanded aggregate, respectively. Because large deposits of the same material are more easily available in nearby areas, demand for the deposits within the wilderness is highly unlikely. No energy resources were identified in the course of this study.

Biodiesel from waste cooking oil in Mexico City.

PubMed

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

2015-08-01

The aim of this article is to evaluate the potential use of biodiesel produced from waste cooking oil in Mexico City. The study is divided in two main areas: the analysis of a waste cooking oil collection pilot project conducted in food markets of a Mexico City region; and the exhaust emissions performance of biodiesel blends measured in buses of the Mexico City public bus transportation network (RTP). Results from the waste cooking oil collection pilot project show that oil quantities disposed depend upon the type of food served and the operational practices in a cuisine establishment. Food markets' waste cooking oil disposal rate from fresh oil is around 10%, but with a very high standard deviation. Emission tests were conducted using the Ride-Along-Vehicle-Emissions-Measuring System in two different types of buses while travelling a regular route. Results shows that the use of biodiesel blends reduces emissions only for buses that have exhaust gas recirculation systems, as analysed by repeated measure analysis of variance. The potential use in Mexico City of waste cooking oil for biodiesel is estimated to cover 2175 buses using a B10 blend. © The Author(s) 2015.

Measurement of emissions of fine particulate organic matter from Chinese cooking

NASA Astrophysics Data System (ADS)

He, Ling-Yan; Hu, Min; Huang, Xiao-Feng; Yu, Ben-De; Zhang, Yuan-Hang; Liu, De-Quan

Cooking emissions may contribute significantly to atmospheric organic particles in urban environment in China, and thus need to be examined first for its chemical compositions and characteristics. The particulate organic emissions of the two cooking styles of Chinese cuisine, that is, Hunan Cooking and Cantonese Cooking, were characterized in Shenzhen. More than half of the PM 2.5 mass is due to organic compounds, and over 90 species of organic compounds were identified and quantified, accounting for 26.1% of bulk organic particle mass and 20.7% of PM 2.5. Fatty acids, diacids and steroids were the major organic compounds emitted from both styles of cooking. Of the quantified organic mass, over 90% was fatty acids. The mass of organic species, and the molecular distribution of n-alkanes and PAHs indicated the dissimilarities between the two different cooking styles, but generally the major parts of the organic particulate emissions of the two restaurants were similar, showing less difference than between Chinese and American cooking.

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

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-18

... Cooking Ware From China AGENCY: United States International Trade Commission. ACTION: Scheduling of an expedited five-year review concerning the antidumping duty order on porcelain-on-steel cooking ware from... revocation of the antidumping duty order on porcelain-on-steel cooking ware from China would be likely to...

Making James Joyce Contemporary: Recreating Classical Fiction

ERIC Educational Resources Information Center

Clay, Rebecca

2015-01-01

Can you make James Joyce's short story "Eveline" contemporary and create a modern short story based on Joyce's work? The purpose of this study was to provide a context to Joyce's short story "Eveline," illustrate the journey of my fiction writing, and expand the conversation on using classical fiction as a guide to modern short…

Predictive Modeling of Pathogen Growth in Cooked Meats

NASA Astrophysics Data System (ADS)

Thippareddi, Harshavardhan; Subbiah, Jeyamkondan; Korasapati, Nageswara Rao; Sanchez-Plata, Marcos X.

Thermal processing or cooking of food products has been adopted for centuries as a method of food preservation. Enhancement of product quality parameters such as color, flavor, and texture probably contributed to the adoption of the method for a variety of products. Today, cooking or thermal processing is one of the most commonly used unit operation in the food industry. The significant advantages to cooking of meat and poultry products include extension of shelf life, desirable organoleptic properties, enhanced economic value, and assurance of safety of the products.

James Ross Island captured by NASA photographer James Ross, from NASA's DC-8 aircraft during an AirSAR 2004 mission over the Antarctic Peninsula

NASA Image and Video Library

2004-03-16

James Ross Island captured by NASA photographer James Ross(no relation), from NASA's DC-8 aircraft during an AirSAR 2004 mission over the Antarctic Peninsula. James Ross Island, named for 19th century British polar explorer Sir James Clark Ross, is located at the northern tip of the Antarctic Peninsula. The island is about 1500 m high and 40-60 km wide. In recent decades, the area has experienced significant atmospheric warming (about 2 degrees C since 1950), which has triggered a vast and spectacular retreat of its floating ice shelves, glacier reduction, a decrease in permanent snow cover and a lengthening of the melt season. AirSAR 2004 is a three-week expedition in Central and South America by an international team of scientists that is using an all-weather imaging tool, called the Airborne Synthetic Aperture Radar (AirSAR), located onboard NASA's DC-8 airborne laboratory. Scientists from many parts of the world are combining ground research with NASA's AirSAR technology to improve and expand on the quality of research they are able to conduct. These photos are from the DC-8 aircraft while flying an AirSAR mission over Antarctica. The Antarctic Peninsula is more similar to Alaska and Patagonia than to the rest of the Antarctic continent. It is drained by fast glaciers, receives abundant precipitation, and melts significantly in the summer months. This region is being studied by NASA using a DC-8 equipped with the Airborne Synthetic Aperture Radar developed by scientists from NASA’s Jet Propulsion Laboratory. AirSAR will provide a baseline model and unprecedented mapping of the region. This data will make it possible to determine whether the warming trend is slowing, continuing or accelerating. AirSAR will also provide reliable information on ice shelf thickness to measure the contribution of the glaciers to sea level.

Restaurant Cooking Trends and Increased Risk for Campylobacter Infection

PubMed Central

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

2016-01-01

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

Restaurant Cooking Trends and Increased Risk for Campylobacter Infection.

PubMed

Jones, Anna K; Rigby, Dan; Burton, Michael; Millman, Caroline; Williams, Nicola J; Jones, Trevor R; Wigley, Paul; O'Brien, Sarah J; Cross, Paul

2016-07-01

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

The cost of cooking a meal. The case of Nyeri County, Kenya

NASA Astrophysics Data System (ADS)

Fuso Nerini, Francesco; Ray, Charlotte; Boulkaid, Youssef

2017-06-01

Energy for cooking is considered essential in achieving modern energy access. Despite this, almost three billion people worldwide still use solid fuels to meet their cooking needs. To better support practitioners and policy-makers, this paper presents a new model for comparing cooking solutions and its key output metric: the ‘levelized cost of cooking a meal’ (LCCM). The model is applied to compare several cooking solutions in the case study area of Nyeri County in Kenya. The cooking access targets are connected to the International Workshop Agreement and Global Tracking Framework’s tiers of cooking energy access. Results show how an increased energy access with improved firewood and charcoal cookstoves could reduce both household’s LCCMs and the total costs compared to traditional firewood cooking over the modelling period. On the other hand, switching to cleaner cooking solutions, such as LPG- and electricity, would result in higher costs for the end-user highlighting that this transition is not straightforward. The paper also contextualizes the results into the wider socio-economic context. It finds that a tradeoff is present between minimizing costs for households and meeting household priorities, thus maximizing the potential benefits of clean cooking without dismissing the use of biomass altogether.

Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets.

PubMed

Pathera, Ashok K; Riar, C S; Yadav, Sanjay; Sharma, D P

2017-01-01

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly ( p <0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly ( p <0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly ( p <0.05) highest, whereas, oven cooked nuggets had significantly ( p <0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets

PubMed Central

Yadav, Sanjay; Sharma, D. P.

2017-01-01

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content. PMID:28747827

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

ERIC Educational Resources Information Center

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

2015-01-01

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

46 CFR 147.50 - Fuel for cooking, heating, and lighting.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 46 Shipping 5 2010-10-01 2010-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section... SHIPS' STORES Stowage and Other Special Requirements for Particular Materials § 147.50 Fuel for cooking... prohibited for cooking, heating, or lighting on any vessel, with the exception of combustible liquids on...

Energy Use and Quality of Foods Cooked by Different Appliances.

ERIC Educational Resources Information Center

Odland, Dianne; And Others

1987-01-01

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

Introspecting in the Spirit of William James: Comment on Fox, Ericsson, and Best (2011)

ERIC Educational Resources Information Center

Schooler, Jonathan W.

2011-01-01

Fox, Ericsson, and Best's (2011) thoughtful justification of the use of think-aloud protocols for revealing the stream of consciousness comes on the centennial of the death of William James, history's greatest practitioner and advocate of introspection. This confluence naturally invites speculation about how James might have responded to the…

Quality of water in James Creek, Monroe County, Mississippi

USGS Publications Warehouse

Bednar, G.A.

1981-01-01

A short-term quality-of-water study of James Creek near Aberdeen , Mississippi was conducted on November 14-16, 1978, during a period of low streamflow. During the study, the water in the 2.6-mile stream reach was undesireable for many uses. Wastewater inflow immediately upstream of the study area contributed to the dissolved-solids load in James Creek. The specific conductance of the water ranged from 775 to 890 micromhos at the head of the study reach and from 650 to 750 micromhos at the end of the study reach. A substantial biochemical oxygen-demand was evident in James Creek. Five-day biochemical oxygen demand values downstream of a sewage disposal pond outfall ranged from 8.3 to 11 milligrams per liter and dissolved-oxygen concentrations ranged from 0.4 to 4.5 milligrams per liter. Nitrogen and phosphorus compounds and fecal bacteria densities were highest downstream. Total ammonia nitrogen and phosphorus concentrations in the water leaving the study area ranged from 0.29 to 1.4 milligrams per liter and from 0.65 to 1.7 milligrams per liter, respectively. Fecal coliform densities exceeding 50,000 colonies per 100 milliliters of sample were observed in the study area. The median fecal coliform density of the water leaving the study area was 2,800 colonies per 100 milliliters. (USGS)

46 CFR 147.50 - Fuel for cooking, heating, and lighting.

Code of Federal Regulations, 2011 CFR

2011-10-01

... and commercial standard fuel oil No. 1, No. 2, and No. 3 are prohibited for cooking, heating, or... 46 Shipping 5 2011-10-01 2011-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section... SHIPS' STORES Stowage and Other Special Requirements for Particular Materials § 147.50 Fuel for cooking...

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

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-07

... Cooking Ware From China Determination On the basis of the record \\1\\ developed in the subject five-year... porcelain-on-steel cooking ware from China would be likely to lead to continuation or recurrence of material... Cooking Ware from China: Investigation No. 731-TA- 298 (Third Review). Issued: February 28, 2011. By order...

Cultural Resources Survey of the Angelina Revetment Item, St. James Parish, Louisiana.

DTIC Science & Technology

1986-10-22

Corps G) of Engineers O New Oreans Dist 0 N In CULTURAL RESOURCES SURVEY OF THE ANGELINA REVETMENT ITEM, ST. JAMES . PARISH, LOUISIANA. FINAL REPORT...PD-86/0 3 AF Go 4. TITLE (ad S-belde) S. TYPE OF REPORT & PENIOO COVERED Cultural Resources Survey of the Final Angelina Revetment Item, St. James...the Angelina Revetment Item, adjacent to the Mississippi River channel, during August and September, 1985. b-The area was settled during the Spanish

Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef.

PubMed

King, D A; Dikeman, M E; Wheeler, T L; Kastner, C L; Koohmaraie, M

2003-06-01

Our objectives were to examine the effects of prerigor excision and rapid chilling vs. conventional carcass chilling of two muscles on proteolysis and tenderness during the postmortem storage, as well as the effects of fast and slow rates of cooking on myofibrillar characteristics and tenderness. The longissimus thoracis (LT) and triceps brachii (TB), long head muscles were removed 45 min after exsanguination from the left side of 12 carcasses and chilled in an ice bath to induce cold shortening (excised, rapidly chilled). At 24 h postmortem, the corresponding muscles were removed from the right side (conventionally chilled). All muscles were cut into 2.54-cm-thick steaks and assigned to one of two postmortem times (1 or 14 d), and to raw and cooking treatments. Steaks were cooked at 260 degrees C (FAST) or 93 degrees C (SLOW) in a forced-air convection oven to an internal temperature of 70 degrees C. Cooking loss, cooking time, and Warner-Bratzler shear force (WBSF) were measured on cooked steaks. Sarcomere length (SL) and the extent of proteolysis of desmin were measured on raw and cooked steaks. As expected, the excised, rapidly chilled muscles had a much more rapid (P < 0.05) temperature decline than those that were conventionally chilled. The excised, rapidly chilled treatment resulted in shorter (P < 0.05) SL, and SL was shorter (P < 0.05) in LT than in TB steaks. Raw steaks had longer (P < 0.05) SL than cooked steaks, regardless of chilling treatment. The FAST cooking resulted in shorter (P < 0.05) SL than SLOW cooking in conventionally chilled steaks, but cooking rate had no effect (P > 0.05) on SL of rapidly chilled steaks. Generally, TB steaks required longer (P < 0.05) cooking times and had higher (P < 0.05) cooking losses than LT steaks, and FAST-cooked steaks had greater (P < 0.05) cooking losses than SLOW-cooked steaks. Rapidly chilled steaks had less (P < 0.05) degradation of desmin than conventionally chilled steaks (31 vs. 41%). Aging for 14 d

[Cooking quality of pastas supplemented with rice bran].

PubMed

Sangronis, E; Cafiero, J; Mosqueda, M

1997-06-01

The purpose of this study was to evaluate the quality during and after cooking of four pastas spaghetti type. Rice bran was used as ingredient in order to increase protein and dietetic fiber content. In two of the four formulation, semolina durum was supplemented with 10 and 20% rice bran. In the other two formulation granular flour was supplemented with 10 and 20% rice bran. Time cooking, water absorbtion, solid loss, color and hardness, (instrumental and sensory), Protein Efficiency Ratio (PER) and Apparent Digestibility in vivo were determined. Acceptability was evaluated by a 35-member consumer panel. Rice bran improved solid loss during cooking and increased cooking time, PERs were not affected significantly but Apparent Digestibility decreased when rice bran was increased. Sensory quality was affected because rice bran made pastas hard and dark but they were comparable to high fiber pasta existing in market.

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

PubMed

Cottica, Danilo; Grignani, Elena

2014-01-01

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

78 FR 50458 - Entergy Nuclear Operations, Inc., James A. Fitzpatrick Nuclear Power Plant, Vermont Yankee...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-08-19

... Nuclear Operations, Inc., James A. Fitzpatrick Nuclear Power Plant, Vermont Yankee Nuclear Power Station, Pilgrim Nuclear Power Station, Request for Action AGENCY: Nuclear Regulatory Commission. ACTION: Request... that the NRC take action with regard to James A. Fitzpatrick Nuclear Power Plant, Vermont Yankee...

Alternative Fuels Data Center: Cooking Oil Powers Biodiesel Vehicles in

Science.gov Websites

Rhode Island Cooking Oil Powers Biodiesel Vehicles in Rhode Island to someone by E-mail Share Alternative Fuels Data Center: Cooking Oil Powers Biodiesel Vehicles in Rhode Island on Facebook Tweet about Alternative Fuels Data Center: Cooking Oil Powers Biodiesel Vehicles in Rhode Island on Twitter Bookmark

Levels of polychlorinated biphenyls and pesticides in bluefish before and after cooking.

PubMed

Trotter, W J; Corneliussen, P E; Laski, R R; Vannelli, J J

1989-01-01

Similar levels of polychlorinated biphenyls (PCBs), pesticides, and fat were found in 20 correlated uncooked and cooked (baked) bluefish fillets. Fillets averaged 2.5 ppm PCBs as Aroclor 1254 (whole basis) before cooking; after cooking, with the oil drippings and skin discarded, the average PCB level was 2.7 ppm. Although PCBs, lipophilic pesticides, and fat were lost along with oil drippings and skin that were discarded after cooking, the moisture loss in the fillets during cooking compensated for these weight losses almost completely. After the fillets were cooked and the oil drippings and skin were discarded, the PCB content of the fillets was 27% lower on the average.

Cooking with Quadratics

ERIC Educational Resources Information Center

Bryan, Luajean N.

2010-01-01

A project that mixes algebra with data collection, uses technology, extends into data analysis, and cooks marshmallows can excite both teachers and students. This article describes a project that intends to pique students' interest in higher mathematics, incorporate their knowledge of parabolas, and offer a meaningful mathematics experience. Using…

Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.).

PubMed

Wiesinger, Jason A; Cichy, Karen A; Glahn, Raymond P; Grusak, Michael A; Brick, Mark A; Thompson, Henry J; Tako, Elad

2016-11-16

Dry beans (Phaseolus vulgaris L.) are a nutrient-dense food rich in protein and micronutrients. Despite their nutritional benefits, long cooking times limit the consumption of dry beans worldwide, especially in nations where fuelwood for cooking is often expensive or scarce. This study evaluated the nutritive value of 12 dry edible bean lines that vary for cooking time (20-89 min) from four market classes (yellow, cranberry, light red kidney, and red mottled) of economic importance in bean-consuming regions of Africa and the Americas. When compared to their slower cooking counterparts within each market class, fast-cooking dry beans retain more protein and minerals while maintaining similar starch and fiber densities when fully cooked. For example, some of the highest protein and mineral retention values were measured in the fast-cooking yellow bean cultivar Cebo Cela, which offered 20% more protein, 10% more iron, and 10% more zinc with each serving when compared with Canario, a slow-cooking yellow bean that requires twice the cooking time to become palatable. A Caco-2 cell culture model also revealed the bioavailability of iron is significantly higher in faster cooking entries (r = -0.537, P = 0.009) as compared to slower cooking entries in the same market class. These findings suggest that fast-cooking bean varieties have improved nutritive value through greater nutrient retention and improved iron bioavailability.

Psychosocial Benefits of Cooking Interventions: A Systematic Review

ERIC Educational Resources Information Center

Farmer, Nicole; Touchton-Leonard, Katherine; Ross, Alyson

2018-01-01

Objectives: Cooking interventions are used in therapeutic and rehabilitative settings; however, little is known about the influence of these interventions on psychosocial outcomes. This systematic review examines the research evidence regarding the influence of cooking interventions on psychosocial outcomes. Methods: A systematic review of the…

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

PubMed

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

2012-10-01

A CVap steam generation oven was compared with a Blodgett convection oven to examine effects on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to 1 of 3 temperatures (65.6, 71.1, or 76.7°C). Four roasts were cooked in the CVap for a constant time, and 2 roasts were cooked in the Blodgett until they reached target temperatures (3 replications). Cooking yields were higher (P<0.05) for BF and LL roasts in the CVap. Slice shear force (SSF) for BF roasts was lowest (P<0.05) in the CVap but lowest (P<0.05) for DP roasts in the Blodgett. No oven effect (P>0.05) was found for LL roasts. Sensory tenderness for BF roasts in the CVap was higher (P<0.05) than those in the Blodgett. Juiciness was higher (P<0.05) for LL roasts in the Blodgett. The CVap oven offers some tenderization (BF) and cooking yield advantages (BF and DP) over forced-air convection cooking. Copyright © 2012 Elsevier Ltd. All rights reserved.

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

USDA-ARS?s Scientific Manuscript database

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

Lonely Courage, Commemorative Confrontation, and Communal Therapy: William James Remembers the Massachusetts 54th

ERIC Educational Resources Information Center

Stob, Paul

2012-01-01

On May 31, 1897, William James, one of America's most influential philosophers and psychologists, delivered the first civic oration of his career. The principal orator at the dedication of the Robert Gould Shaw memorial in Boston, James did what commemorative speakers are not supposed to do. He chose to be confrontational and divisive in a…

Occurrence of heterocyclic amines in cooked meat products.

PubMed

Puangsombat, Kanithaporn; Gadgil, Priyadarshini; Houser, Terry A; Hunt, Melvin C; Smith, J Scott

2012-03-01

Heterocyclic amines (HCAs), potent mutagens and a risk factor for human cancers, are produced in meats cooked at high temperature. The aim of this study was to determine the HCA content in cooked meat products (beef, chicken, pork, fish) prepared by various cooking methods (pan frying, oven broiling, and oven baking at 170 to 230°C) that are preferred by U.S. meat consumers. The primary HCAs in these samples were PhIP (2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine) (1.49-10.89ng/g), MeIQx (2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline) (not detected-4.0ng/g), and DiMeIQx (2-amino-3,4,8-trimethyl-imidazo [4,5-f]quinoxaline) (not detected-3.57ng/g). Type and content of HCAs in cooked meat samples were highly dependent on cooking conditions. The total HCA content in well-done meat was 3.5 times higher than that of medium-rare meat. Fried pork (13.91ng/g) had higher levels of total HCAs than fried beef (8.92ng/g) and fried chicken (7.00ng/g). Among the samples, fried bacon contained the highest total HCA content (17.59ng/g). Copyright © 2011 Elsevier Ltd. All rights reserved.

1. Historic American Buildings Survey James Butters, Photographer. Mar, 28, ...

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

1. Historic American Buildings Survey James Butters, Photographer. Mar, 28, 1936. GENERAL FRONT VIEW (SOUTHWEST ELEVATION) - Marschalk Printing Office, Wall & Franklin Streets, Natchez, Adams County, MS

Depth Acuity Methodology for Electronic 3D Displays: eJames (eJ)

DTIC Science & Technology

2016-07-01

AFRL-RH-WP-TR-2016-0060 Depth Acuity Methodology for Electronic 3D Displays: eJames (eJ) Eric L. Heft, John McIntire...AND SUBTITLE Depth Acuity Methodology for Electronic 3D Displays: eJames (eJ) 5a. CONTRACT NUMBER FA8650-08-D-6801-0050 5b. GRANT NUMBER...of 3D electronic displays: one active-eyewear Stereo 3D (S3D) and two non-eyewear full parallax Field-of-Light Display (FoLD) systems. The two FoLD

Genetic Evidence of Human Adaptation to a Cooked Diet

PubMed Central

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

2016-01-01

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

Food for Thought: A Cooking Approach to Reading.

ERIC Educational Resources Information Center

Coutu, Linda A.; And Others

Because third-grade students had difficulty following directions and completing sequencing activities, the Pascoag Grammar School (Rhode Island) developed an instructional program of cooking and cooking-related activities for implementation during the school year. This publication, which documents the instructional strategy, consists mainly of 15…

Astronaut James Newman with latch hook for tether device

NASA Technical Reports Server (NTRS)

1993-01-01

Astronaut James H. Newman, mission specialist, shows off a latch hook for a tether device used during the STS-51 extravehicular activity (EVA) on September 16, 1993. Newman, on Discovery's middeck, appears surrounded by sleep restraints.

Effects of pan cooking on micropollutants in meat.

PubMed

Planche, Christelle; Ratel, Jérémy; Blinet, Patrick; Mercier, Frédéric; Angénieux, Magaly; Chafey, Claude; Zinck, Julie; Marchond, Nathalie; Chevolleau, Sylvie; Marchand, Philippe; Dervilly-Pinel, Gaud; Guérin, Thierry; Debrauwer, Laurent; Engel, Erwan

2017-10-01

This work presents the effects of pan cooking on PCBs, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective. Three different realistic cooking intensities were studied. A GC×GC-TOF/MS method was set up for the multiresidue analysis of 189 PCBs, 17 PCDD/Fs and 16 pesticides whereas Cd, As, Pb and Hg were assayed by ICP-MS. In terms of quantity, average PCB losses after cooking were 18±5% for rare, 30±3% for medium, and 48±2% for well-done meat. In contrast, average PCDD/F losses were not significant. For pesticides, no loss occurred for aldrin, lindane, DDE or DDD, whereas losses exceeding 80% were found for dieldrin, sulfotep or phorate. Losses close to the margin of error were observed for trace elements. These results are discussed in light of the physicochemical properties of the micropollutants as well as of water and fat losses into cooking juice. Copyright © 2017 Elsevier Ltd. All rights reserved.

Swyer-James syndrome associated with Noonan syndrome: report of a case.

PubMed

Lin, Y M; Huang, W L; Hwang, J J; Ko, Y L; Lien, W P

1995-12-01

A 28-year-old man with Noonan syndrome associated with unilateral hyperlucent lung is reported. He had the typical craniofacial appearance and short stature of Noonan syndrome; he had mild mental retardation, atrophic testis, mild funnel chest and kyphosis. cardiovascular abnormalities included asymmetric hypertrophic cardiomyopathy and a significantly different caliber of the left and right pulmonary arteries. The unilateral hyperlucent lung was shown to result from acquired nondestructive emphysema caused by nonvalvular obstruction of the bronchi (Swyer-James syndrome or Macleod's syndrome). To the authors' knowledge, this is the first reported case of Noonan syndrome associated with Swyer-James syndrome.

2. Historic American Buildings Survey James Butters, Photographer April 8, ...

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

2. Historic American Buildings Survey James Butters, Photographer April 8, 1936 GENERAL REAR VIEW (SOUTHWEST ELEVATION) - Hope Farm (Villa), Auburn Avenue & Homochitto Street, Natchez, Adams County, MS

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

PubMed Central

2018-01-01

Objective This study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis). Methods Deep pectoralis muscles (8.65% of crude fat) were obtained from three Hanwoo steer carcasses with 1+ quality grade. Samples were either oven-roasted at 180°C (dry heat) or cooked in boiling water (moist heat) to final core temperature of 70°C (medium) or 77°C (well-done). Results Boiling method reduced more fat but retained more moisture than did the oven roasting method (p<0.001), thus no significant differences were found on cooking loss. However, samples lost more weight as final core temperature increased (p<0.01). Further, total saturated fatty acid increased (p = 0.02) while total monounsaturated fatty acid decreased (p = 0.03) as final core temperature increased. Regardless the method used for cooking, malondialdehyde (p<0.01) and free iron contents (p<0.001) were observed higher in samples cooked to 77°C. Oven roasting retained more inosinic acid, inosine and hypoxanthine in samples than did the boiling method (p<0.001), of which the concentration decreased as final core temperature increased except for hypoxanthine. Samples cooked to 77°C using oven roasting method released more intense aroma than did the others and the aroma pattern was discriminated based on the intensity. Most of aldehydes and pyrazines were more abundant in oven-roasted samples than in boiled samples. Among identified volatiles, hexanal had the highest area unit in both boiled and oven-roasted samples, of which the abundance increased as the final core temperature increased. Conclusion The boiling method extracted inosinic acid and rendered fat from beef brisket, whereas oven roasting intensified aroma derived from aldehydes and pyrazines and prevented the extreme loss of inosinic acid. PMID:28728407

[Effect of various cooking methods on the contents of major flavonoids in vegetables].

PubMed

Xu, Jing; Wei, Jingyu; Guo, Changjiang; Yang, Jijun

2007-03-01

To investigate the effect of various cooking methods on the contents of major flavonoids in vegetables, and to provide basic data for researches on the relationship between flavonoid and health. Nine kinds of vegetables obtained from Tianjin market were cooked by frying, boiling, stewing, microwave cooking respectively, then the contents of flavonoids in vegetables and soups after cooking were determined by HPLC. The reserving rates of flavonoids after frying, boiling, stewing and microwave cooking ranged from 54.6% to 115.6%, 33.6% to 107.8%, 31.7% to 100.5%, and 43.1% to 109.6% respectively. Parts of flavonoids were also transfered to the soup after cooking. The transferring rate ranged from 1.4% to 55.8%. Cooking often affected the flavonoids in vegetables in some degree, and various cooking methods exerted different effects on the content of flavonoids.

Army Network-Enabled Operations: Expectations, Performance, and Opportunities for Future Improvements

DTIC Science & Technology

2012-01-01

trusted the ability of the Army networks to alert him to the presence of significant ground threats. Similarly, then–MG James Mattis was confident that he...CJTF and Component Essential Capability Analysis, draft briefing, August 2, 2004. Mattis , LtGen. James N., U.S. Marine Corps, and LtCol. (Ret...Hattie Bouyer in Headquarters, Depart- ment of the Army, Office of the Chief Information Officer/G-6. We are indebted to James Cooke and Colonel Chris

Robert Green's "James IV:" Love, Power, and Justice.

ERIC Educational Resources Information Center

Hayashi, Tetsumaro

1984-01-01

How events of the late medieval period of Great Britain are depicted in Robert Greene's play, "The Scottish History of James the Fourth," is discussed. The play reflects the spirit of a time in which some began to claim that women were the intellectual equals of men. (RM)

The James Madison College Student Handbook, 1970-71.

ERIC Educational Resources Information Center

Michigan State Univ., East Lansing. James Madison Coll.

James Madison College of Michigan State University provides a 4-year, residentially-based program devoted to the study of major social, economic, and political policy problems. It offers 5 fields of concentration: (1) Ethnic and Religious Intergroup Relations Policy Problems; (2) International Relations Policy Problems; (3) Justice, Morality and…

Nephrology in A Medicinal Dictionary of Robert James (1703-1776).

PubMed

Bisaccia, Carmela; De Santo, Natale G; Cirillo, Massimo; Perna, Alessandra; De Santo, Rosalba; Richet, Gabriel

2011-01-01

Robert James was a member of the College of Physicians at Cambridge and a practitioner. He was considered one of the "three best known characters in London--perhaps in Europe. The other two being the lexycographer Samuel Johnson and the Shakespearean actor David Garrick." James became famous for his powerful ability to write and publish, which produced many books, including the ponderous A Medicinal Dictionary, With a History of Drugs, in 3 volumes in folio, published in London in the years 1743-1745, and dedicated to the famous professor and royal physician John Mead. The Dictionary was translated into French by Denis Diderot, François-Vincent Toussaint and Marc Antoine Eidous, and was revised by Juliene T. Busson, president of the University of Paris. During the translation, Diderot learned much biology and medicine, which he used subsequently in developing his Encyclopédie. Interesting chapters are devoted to urine, predictions from urine, bloody urine, good urine, bad urine, urine portending death, diabetes, dropsy, nephritis, stone, ischury, dysury and urine incontinence. In general their strength resides in their accurate clinical descriptions. The paragraphs on urine are concise and clinically sound, and the description of procedures for urine analysis and the utilization of results (quantity, quantity, colors, sediments and consistency) in diagnosis and prognosis of bloody urine is accurate. The section on diabetes is excellent and is comparable to that of Desault written decades later in the Encyclopédie of Diderot. In the chapter on dropsy (he does not use the word oedema), patients are well described and their remedies are appropriate for the time. The contributions of kidney and liver are clear. The plants for renal treatment can be traced to Dioscorides. Concerning dosage, he is precise and helpful to his readers. The chapter on stones is a real masterpiece, clinically well centered and giving all the pertinent information to localize them, their

8. Historic American Buildings Survey, James C. Massey, Photographer November, ...

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

8. Historic American Buildings Survey, James C. Massey, Photographer November, 1959 INTERIOR LOOKING TO REAR. - Provident Life & Trust Company Bank, 407-409 Chestnut Street, Philadelphia, Philadelphia County, PA

7. Historic American Buildings Survey James Butters, Photographer, April 14, ...

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

7. Historic American Buildings Survey James Butters, Photographer, April 14, 1936. FRONT VIEW OF SERVANTS HOME (WEST ELEVATION) - Auburn, Auburn Boulevard, Duncan Memorial Park, Natchez, Adams County, MS

3. Historic American Buildings Survey James Butters, Photographer April 8, ...

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

3. Historic American Buildings Survey James Butters, Photographer April 8, 1936 FRONT VIEW REAR WING (NORTH ELEVATION) - Hope Farm (Villa), Auburn Avenue & Homochitto Street, Natchez, Adams County, MS

4. James L. Dillon and Company, Inc., photographer January, 1967 ...

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

4. James L. Dillon and Company, Inc., photographer January, 1967 INTERESTING OVAL STAIRWELL, LOOKING STRAIGHT UP FROM SECOND FLOOR - 626 South Front Street (House), Philadelphia, Philadelphia County, PA

Validation of cooking methods using shell eggs inoculated with Salmonella serotypes Enteritidis and Heidelberg.

PubMed

Davis, A L; Curtis, P A; Conner, D E; McKee, S R; Kerth, L K

2008-08-01

Salmonella enterica serotype Enteritidis has long been associated with eggs, and more recently, Salmonella enterica serotype Heidelberg has also become associated with eggs. This study was undertaken to determine whether Salmonella Enteritidis and Salmonella Heidelberg are effectively eliminated from eggs by various cooking methods. Seven cooking methods were chosen--hard and soft cooked, scrambled, over easy, sunny-side up, poached, and free poached--and a pan insert and the free-flowing method were used. Shell eggs, purchased from a grocery store, were inoculated with Salmonella and cooked. The cooked eggs were analyzed by USDA-approved methods for Salmonella recovery. Findings indicated that existing cooking methods for the hard-cooked, soft-cooked, and poaching methods were safe. However, the same was not true for the current sunny-side-up, over-easy, and scrambled egg cooking methods.

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

Code of Federal Regulations, 2010 CFR

2010-07-01

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

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

Code of Federal Regulations, 2013 CFR

2013-01-01

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

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

Code of Federal Regulations, 2014 CFR

2014-01-01

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

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

Code of Federal Regulations, 2012 CFR

2012-01-01

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

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

Code of Federal Regulations, 2013 CFR

2013-07-01

... 40 Protection of Environment 18 2013-07-01 2013-07-01 false Cook Inlet Intrastate Air Quality...) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook Inlet...

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

Code of Federal Regulations, 2011 CFR

2011-07-01

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

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

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 18 2012-07-01 2012-07-01 false Cook Inlet Intrastate Air Quality...) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook Inlet...

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

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 18 2014-07-01 2014-07-01 false Cook Inlet Intrastate Air Quality...) AIR PROGRAMS (CONTINUED) DESIGNATION OF AREAS FOR AIR QUALITY PLANNING PURPOSES Designation of Air Quality Control Regions § 81.54 Cook Inlet Intrastate Air Quality Control Region. The Cook Inlet...

Die Another Day, James Bond's smoking over six decades.

PubMed

Wilson, Nick; Tucker, Anne

2016-09-01

We aimed to examine smoking-related content in all 24 James Bond movies in the Eon Productions series from 1962 to 2015. There were favourable downward trends for any smoking by James Bond (p=0.015 for trend), and for tobacco-related spy-gadgetry (p=0.009). Around 20% of Bond's 60 sexual partners smoked in each decade, and most recently in 2012. There were regular mentions of smoking risks to health (starting from 1967) and product placement of branded packs was present in two movies. Overall, the persisting smoking content remains problematic from a public health perspective, especially given the popularity of this movie series. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Development and quality evaluation of quick cooking dhal-A convenience product.

PubMed

Sethi, Shruti; Samuel, D V K; Khan, Islam

2014-03-01

Owing to rapid urbanization and more women joining the workforce, use of ready-to-eat and ready-to-use convenience foods is gaining increasing popularity. Women require dhal that cooks fast and increases in volume when cooked. In an attempt to prepare quick cooking dhal from pigeon pea, variety UPAS 120 was milled, pre-treated with sodium chloride solution (1%), flaked and dried. The quick cooking dhal was packed in three packaging materials, namely, high molecular weight high density polyethylene (HMHDPE), high density polyethylene (HDPE) and laminated pouches. The quality evaluation of the prepared flakes with respect to the cooking quality attributes, changes in proximate composition, free fatty acid (FFA) and peroxide value (PV) were carried out during storage at ambient temperature (8-36°C) at regular intervals for a period of 10 months. During storage, quick cooking dhal packed in laminated pouches performed better than samples stored in other pouches with respect to the changes in the overall quality and acceptability of the product.

9. Historic American Buildings Survey, James C. Massey, Photographer November, ...

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

9. Historic American Buildings Survey, James C. Massey, Photographer November, 1959 DETAIL OF EXPOSED ROOF TRUSS. - Provident Life & Trust Company Bank, 407-409 Chestnut Street, Philadelphia, Philadelphia County, PA

7. Historic American Buildings Survey, James C. Massey, Photographer November, ...

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

7. Historic American Buildings Survey, James C. Massey, Photographer November, 1959 REAR FACADE ON RANSTEAD STREET. - Provident Life & Trust Company Bank, 407-409 Chestnut Street, Philadelphia, Philadelphia County, PA

James Webb Space Telescope (JWST) Town Hall - Panel question and

NASA Image and Video Library

2016-11-02

James Webb Space Telescope (JWST) Town Hall - Panel question and answer - Bill Ochs; Dr. John Mather; Dr. Eric Smith; Thomas Zurbuchen; Center Director Chris Scolese; NASA Administrator Charlie Bolden.

James Madison's "Public" As Interpreter of the Constitution.

ERIC Educational Resources Information Center

Dewey, Donald O.

James Madison's thoughts on various interpretations of the Constitution maintain that public opinion is the ultimate method of legitimizing the document. The Constitution must prevail against mere public opinion, but public opinion may be used to establish the meaning of the Constitution when conflicting interpretations exist. The public good and…

Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins

PubMed Central

Gokhale, Aditya S.; Mahoney, Raymond R.

2014-01-01

The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (an in vitro indicator of bioavailable iron) from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked samples were mixed with ferric iron and either extracted with acid or digested with pepsin and pancreatin. Total and ferrous dialyzable iron was measured after extraction or digestion and compared to raw chicken samples. For uncooked samples, dialyzable iron was significantly enhanced after both extraction and digestion. All cooking methods led to markedly reduced levels of dialyzable iron both by extraction and digestion. In most cooked, digested samples dialyzable iron was no greater than the iron-only (no sample) control. Cooked samples showed lower levels of histidine and sulfhydryls but protein digestibility was not reduced, except for the sautéed sample. The results showed that, after cooking, little if any dialyzable iron results from digestion of muscle proteins. Our research indicates that, in cooked chicken, residual acid-extractable components are the most important source of dialyzable iron. PMID:26904627

Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins.

PubMed

Gokhale, Aditya S; Mahoney, Raymond R

2014-01-01

The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (an in vitro indicator of bioavailable iron) from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked samples were mixed with ferric iron and either extracted with acid or digested with pepsin and pancreatin. Total and ferrous dialyzable iron was measured after extraction or digestion and compared to raw chicken samples. For uncooked samples, dialyzable iron was significantly enhanced after both extraction and digestion. All cooking methods led to markedly reduced levels of dialyzable iron both by extraction and digestion. In most cooked, digested samples dialyzable iron was no greater than the iron-only (no sample) control. Cooked samples showed lower levels of histidine and sulfhydryls but protein digestibility was not reduced, except for the sautéed sample. The results showed that, after cooking, little if any dialyzable iron results from digestion of muscle proteins. Our research indicates that, in cooked chicken, residual acid-extractable components are the most important source of dialyzable iron.

Effect of cooking time on some nutrient and antinutrient components of bambaragroundnut seeds.

PubMed

Omoikhoje, Stanley Omoh; Aruna, Mohammed Bashiru; Bamgbose, Adeyemi Mustapha

2009-02-01

The proximate composition, gross energy, mineral composition, percentage sugar, oligosaccharides and antinutrient substances of bambaragroundnut seeds subjected to different cooking times were determined. The seeds were cooked for 30, 60, 90 and 120 min. Results of the proximate analysis showed that only the ether extract and ash were significantly (P < 0.05) reduced as the cooking time increased. In contrast, gross energy values significantly (P < 0.05) increased with increased cooking time. Amongst, the mineral elements assayed, calcium, magnesium and iron were significantly (P < 0.05) increased, while phosphorous, potassium, sodium and copper were reduced significantly (P > 0.05) with inreased cooking time. Percentage sucrose and glucose of bambaragroundnut seeds were significantly (P < 0.05) lowest in the raw form, but increased progressively with increased of cooking time. Raffinose and stachyose levels were reduced significantly by increased cookinf time (P < 0.05) with the least value in seeds cooked for 120 min. Trypsin inhibitor, hemagglutinin and tannin were completely eliminated in seeds cooked for 60 min or longer, but the phytin level was reduced significantly (P < 0.05) by cooking. For a significant detoxification of antinutrient substances and for optimal bioavailability of the component nutrients of bambaragroundnut seeds, an optimum cooking time of 60 min at 100 degrees C is therefore recommended.

Using Photovoice with at-risk youth in a community-based cooking program.

PubMed

Thomas, Heather Clarke; Irwin, Jennifer D

2013-01-01

We examined the facilitators of and barriers to participants' application of cooking skills beyond Cook It Up!, a pilot community-based cooking program targeting at-risk youth aged 13 to 18. Photovoice is a qualitative research method using still-picture cameras to document participants' health and community realities. Four participants photographed items they perceived as facilitators of or barriers to the application of cooking skills. At a facilitated discussion group, youth discussed why they took certain pictures and how the photos best exemplified facilitators and barriers. Participants agreed upon the themes arising from the dialogue. Data trustworthiness tools were used to ensure that themes arising from the dialogue truly represented participants' perspectives. Four major themes emerged as facilitators: aptitude, food literacy, local and fresh ingredients, and connectedness. Access to unhealthy foods was the only barrier that participants identified. Participants and researchers decided to advocate for the sustainability of community-based cooking programs offered for high school credit. Participants' photos would enhance advocacy efforts with education stakeholders. Cook It Up! provided youth with cooking techniques for healthy, economical, homemade meals, but proof was needed of the transferability of skills outside the program environment. Youth in this study identified important facilitators that enabled the continued use of their cooking skills, and one barrier. Findings underscore the importance of community-based cooking programs tailored to at-risk youth.

Outdoorsman: Outdoor Cooking.

ERIC Educational Resources Information Center

Alberta Dept. of Agriculture, Edmonton.

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

Study of the Temporal Behavior of 4U 1728-34 as a Function of Its Position in the Color-Color Diagram

NASA Astrophysics Data System (ADS)

Di Salvo, T.; Méndez, M.; van der Klis, M.; Ford, E.; Robba, N. R.

2001-01-01

We study the timing properties of the bursting atoll source 4U 1728-34 as a function of its position in the X-ray color-color diagram. In the island part of the color-color diagram (corresponding to the hardest energy spectra), the power spectrum of 4U 1728-34 shows several features such as a band-limited noise component present up to a few tens of Hz, a low-frequency quasi-periodic oscillation (LFQPO) at frequencies between 20 and 40 Hz, a peaked noise component around 100 Hz, and one or two QPOs at kHz frequencies. In addition to these, in the lower banana (corresponding to softer energy spectra) we also find a very low frequency noise (VLFN) component below ~1 Hz. In the upper banana (corresponding to the softest energy spectra), the power spectra are dominated by the VLFN, with a peaked noise component around 20 Hz. We find that the frequencies of the kHz QPOs are well correlated with the position in the X-ray color-color diagram. For the frequency of the LFQPO and the break frequency of the broadband noise component, the relation appears more complex. Both of these frequencies increase when the frequency of the upper kHz QPO increases from 400 to 900 Hz, but at this frequency a jump in the values of the parameters occurs. We interpret this jump in terms of the gradual appearance of a QPO at the position of the break at high inferred mass accretion rate, while the previous LFQPO disappears. Simultaneously, another kind of noise appears with a break frequency of ~7 Hz, similar to the NBO of Z sources. The 100 Hz peaked noise does not seem to correlate with the position of the source in the color-color diagram but remains relatively constant in frequency. This component may be similar to several 100 Hz QPOs observed in black hole binaries.

Short-chain chlorinated paraffins in cooking oil and related products from China.

PubMed

Cao, Yang; Harada, Kouji H; Liu, Wanyang; Yan, Junxia; Zhao, Can; Niisoe, Tamon; Adachi, Ayumu; Fujii, Yukiko; Nouda, Chihiro; Takasuga, Takumi; Koizumi, Akio

2015-11-01

Short-chain chlorinated paraffins (SCCPs) are emerging persistent organic pollutants. It has been found that dietary intakes of SCCPs in China have recently increased and are now higher than in Japan and Korea. The contribution of cooking oil to dietary exposure to SCCPs in China was evaluated by analyzing SCCPs in cooking oil, raw seeds used to produce cooking oil, and fried confectionery products collected in China in 2010 and 2012. Detectable amounts of SCCP homologs were found in 48 out of the 49 cooking oil samples analyzed, and the SCCP concentrations varied widely, from <9 to 7500 ng g(-1). Estimated dietary intakes of total SCCPs in cooking oil ranged from <0.78 to 38 μg d(-1). The estimated dietary intake of SCCPs was relatively high (mean 14.8 μg d(-1)) for residents of Beijing. Fried confectionery was found to contain SCCP concentrations of 11-1000 ng g(-1). Cooking oil might therefore be one of the sources of SCCPs to Chinese diets. SCCPs were also detected in raw seeds used to produce cooking oil, but the concentrations varied widely. The SCCP homolog patterns in the raw seed and cooking oil samples were different, implying that the seeds used to produce the oil (and therefore the soil on which the seeds were produced) were unlikely to be the sources of SCCPs in cooking oil. Further investigations are needed to determine the routes through which cooking oil becomes contaminated with SCCPs during the production and processing of the oil. Copyright © 2015 Elsevier Ltd. All rights reserved.

10. Historic American Buildings Survey, James C. Massey, Photographer November, ...

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

10. Historic American Buildings Survey, James C. Massey, Photographer November, 1959 DETAIL OF COLUMN CAPITAL, FRONT ALCOVE. - Provident Life & Trust Company Bank, 407-409 Chestnut Street, Philadelphia, Philadelphia County, PA

5. William Beardsley standing along canal section. Photographer James Dix ...

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

5. William Beardsley standing along canal section. Photographer James Dix Schuyler, 1903. Source: Schuyler report. - Waddell Dam, On Agua Fria River, 35 miles northwest of Phoenix, Phoenix, Maricopa County, AZ

Indoor air pollution from gas cooking and infant neurodevelopment.

PubMed

Vrijheid, Martine; Martinez, David; Aguilera, Inma; Bustamante, Mariona; Ballester, Ferran; Estarlich, Marisa; Fernandez-Somoano, Ana; Guxens, Mònica; Lertxundi, Nerea; Martinez, M Dolores; Tardon, Adonina; Sunyer, Jordi

2012-01-01

Gas cooking is a main source of indoor air pollutants, including nitrogen dioxide and particles. Because concerns are emerging for neurodevelopmental effects of air pollutants, we examined the relationship between indoor gas cooking during pregnancy and infant neurodevelopment. Pregnant mothers were recruited between 2004 and 2008 to a prospective birth cohort study (INfancia y Medio Ambiente) in Spain during the first trimester of pregnancy. Third-trimester questionnaires collected information about the use of gas appliances at home. At age 11 to 22 months, children were assessed for mental development using the Bayley Scales of Infant Development. Linear regression models examined the association of gas cooking and standardized mental development scores (n = 1887 mother-child pairs). Gas cookers were present in 44% of homes. Gas cooking was related to a small decrease in the mental development score compared with use of other cookers (-2.5 points [95% confidence interval = -4.0 to -0.9]) independent of social class, maternal education, and other measured potential confounders. This decrease was strongest in children tested after the age of 14 months (-3.1 points [-5.1 to -1.1]) and when gas cooking was combined with less frequent use of an extractor fan. The negative association with gas cooking was relatively consistent across strata defined by social class, education, and other covariates. This study suggests a small adverse effect of indoor air pollution from gas cookers on the mental development of young children.

James Webb Space Telescope Optical Telescope Element Mirror Development History and Results

NASA Technical Reports Server (NTRS)

Feinber, Lee D.; Clampin, Mark; Keski-Kuha, Ritva; Atkinson, Charlie; Texter, Scott; Bergeland, Mark; Gallagher, Benjamin B.

2012-01-01

In a little under a decade, the James Webb Space Telescope (JWST) program has designed, manufactured, assembled and tested 21 flight beryllium mirrors for the James Webb Space Telescope Optical Telescope Element. This paper will summarize the mirror development history starting with the selection of beryllium as the mirror material and ending with the final test results. It will provide an overview of the technological roadmap and schedules and the key challenges that were overcome. It will also provide a summary or the key tests that were performed and the results of these tests.

A Conversation with James E. Gilliam on Autism.

ERIC Educational Resources Information Center

Gilliam, James E.; Smith, Burt Kruger

James E. Gilliam is the author of a book entitled "Autism," published in 1981 by Charles C. Thomas Company. This brochure records an interview with Mr. Gilliam conducted by Burt Smith and later converted to narrative form for publication by Charlene Warren. Adapted from a series of radio broadcasts entitled "The Human…

Looking Backward: James Madison University's General Education Reform.

ERIC Educational Resources Information Center

Reynolds, Charles W.; Allain, Violet Anselmini; Erwin, T. Dary; Halpern, Linda Cabe; McNallie, Robin; Ross, Martha K.

1998-01-01

Describes the new general education program at James Madison University (Virginia) and the process by which it was developed. Indicates that the program is organized by five broad areas of knowledge that are defined by interdisciplinary clusters of learning objectives, which in turn were developed using input from every academic department on…

James Williamson d/b/a Golden Triangle Builders Information Sheet

EPA Pesticide Factsheets

James Williamson d/b/a Golden Triangle Builders (the Company) is located in Pittsburgh, Pennsylvania. The settlement involves renovation activities conducted at property constructed prior to 1978, located in Pittsburgh, Pennsylvania.

6. Watchman Robert 'Jerry' Jones at Camp Dyer. Photographer James ...

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

6. Watchman Robert 'Jerry' Jones at Camp Dyer. Photographer James Dix Schuyler, 1903. Source: Schuyler report. - Waddell Dam, On Agua Fria River, 35 miles northwest of Phoenix, Phoenix, Maricopa County, AZ

Microwave Cooking Practices in Minnesota Food Service Establishments.

PubMed

Hedeen, Nicole; Reimann, David; Everstine, Karen

2016-03-01

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

Chemistry Cook-Off

ERIC Educational Resources Information Center

McCormick, Cynthia

2012-01-01

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

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

Code of Federal Regulations, 2010 CFR

2010-01-01

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

5. Historic American Buildings Survey James Rainey, Photographer May 10, ...

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

5. Historic American Buildings Survey James Rainey, Photographer May 10, 1936 GRINDING PLATFORM, VIEW OF INTERIOR LOOKING WEST - Old Town Mill, Mill Brook, near Mill Street, New London, New London County, CT

The James Webb Space Telescope Integrated Science Instrument Module

NASA Technical Reports Server (NTRS)

Greenhouse, Matthew A.; Sullivan, Pamela C.; Boyce, Leslye A.; Glazer, Stuart D.; Johnson, Eric L.; McCloskey, John C.; Voyton, Mark F.

2004-01-01

The Integrated Science Instrument Module of the James Webb Space Telescope is described from a systems perspective with emphasis on unique and advanced technology aspects. The major subsystems of this flight element are described including: structure, thermal, command and data handling, and software.

The King James Bible and the Politics of Religious Education: Secular State and Sacred Scripture

ERIC Educational Resources Information Center

Gearon, Liam

2013-01-01

This article provides an outline historical-educational analysis of the King James Bible from its 1611 publication through to its four-hundredth anniversary commemoration in 2011. With particular focus on England, the article traces the educational impact of the King James Bible and charts, in the country of its origin, its progressive decline in…

Ohmic cooking of whole beef muscle--evaluation of the impact of a novel rapid ohmic cooking method on product quality.

PubMed

Zell, Markus; Lyng, James G; Cronin, Denis A; Morgan, Desmond J

2010-10-01

Cylindrical cores of beef semitendinosus (500g) were cooked in a combined ohmic/convection heating system to low (72 degrees C, LTLT) and high (95 degrees C, HTST) target end-point temperatures. A control was also cooked to an end-point temperature of 72 degrees C at the coldest point. Microbial challenge studies on a model meat matrix confirmed product safety. Hunter L-values showed that ohmically heated meat had significantly (p<0.05) lighter surface-colours (63.05 (LTLT) and 62.26 (HTST)) relative to the control (56.85). No significant texture differences (p>/=0.05) were suggested by Warner-Bratzler peak load values (34.09, 36.37 vs. 35.19N). Cook loss was significantly (p<0.05) lower for LTLT samples (29.3%) compared to the other meats (36.3 and 33.8%). Sensory studies largely confirmed these observations. Cook values were lower for LTLT (3.05) while HTST and the control were more comparable (6.09 and 7.71, respectively). These results demonstrate considerable potential for this application of ohmic heating for whole meats. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

"To Mediate Relevantly": A Response to James Simpson

ERIC Educational Resources Information Center

Waters, Alan

2009-01-01

In Waters (2009), it was contended that, because of its ideological orientation, a good deal of applied linguistics for language teaching (ALLT) fails to "mediate relevantly" between academic and practitioner perspectives. James Simpson's rejoinder to my article (Simpson 2009) attempts to refute its claims. However, in my view, it fails to do so,…

Engineering new medicine: an interview with James Collins.

PubMed

Collins, James

2010-01-01

At first glance, the commonality among synthetic gene networks, nerve cell response times and the emergence of antibiotic resistance is obscure. Yet, when speaking with James (Jim) Collins, the relationship becomes clear: all are applications-oriented problems, and all inspire unique approaches from this unusual engineer who is empowered by his freedom to fail.

James Van Allen and His Namesake NASA Mission

NASA Astrophysics Data System (ADS)

Baker, D. N.; Hoxie, V. C.; Jaynes, A.; Kale, A.; Kanekal, S. G.; Li, X.; Reeves, G. D.; Spence, H. E.

2013-12-01

In many ways, James A. Van Allen defined and "invented" modern space research. His example showed the way for government-university partners to pursue basic research that also served important national and international goals. He was a tireless advocate for space exploration and for the role of space science in the spectrum of national priorities.

James Madison's Practical Ideals for the 1990s.

ERIC Educational Resources Information Center

Delattre, Edwin J.

This paper examines recent behavior of public officials at various levels of government in the United States, finds a systemic failure to meet ethical standards, and concludes that the wisdom of James Madison has much applicability to current times. Given his keen perception of human nature, Madison would not be too surprised at today's poor…

Cooking Can Be Profitable; Commercial Cooking and Baking 1:9193.03.

ERIC Educational Resources Information Center

Dade County Public Schools, Miami, FL.

The course outline is prepared as a guide for the 10th grade student in Commercial Cooking and Baking or Food Management Production and Service. The course introduces the student to effective production of high quality foods and develops an understanding of high standards in quality food service. Totaling 90 hours of instruction, nine blocks of…

6. Historic American Buildings Survey James Rainey, Photographer May 7, ...

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

6. Historic American Buildings Survey James Rainey, Photographer May 7, 1936 STAIRS FROM ROOM OF SECRETARY OF STATE SECOND FLOOR (Looking North) - Old State House, Main Street & Central Row, Hartford, Hartford County, CT

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

PubMed

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

2014-09-01

Fortified rice holds great potential for bringing essential micronutrients to a large part of the world population. However, it is unknown whether differences in cooking methods or in production of rice premix affect the final amount of micronutrient consumed. This paper presents a study that quantified the losses of five different micronutrients (vitamin A, iron, zinc, folic acid, and vitamin B12) in fortified rice that was produced using three different techniques (hot extrusion, cold extrusion, and coating) during cooking and five different cooking methods (absorption method with or without soaking, washing before cooking, cooking in excess water, and frying rice before cooking). Fortified rice premix from six different producers (two for each technique) was mixed with normal rice in a 1:100 ratio. Each sample was prepared in triplicate, using the five different cooking methods, and retention of iron, zinc, vitamin A, vitamin B12, and folic acid was determined. It was found that the overall retention of iron, zinc, vitamin B12, and folic acid was between 75% and 100% and was unaffected by cooking method, while the retention of vitamin A was significantly affected by cooking method, with retention ranging from 0% (excess water) to 80% (soaking), depending on the cooking method and producer of the rice premix. No systematic differences between the different production methods were observed. We conclude that different cooking methods of rice as used in different regions of the world do not lead to a major loss of most micronutrients, with the exception of vitamin A. The factors involved in protecting vitamin A against losses during cooking need to be identified. All production techniques of rice premix yielded similar results, showing that coating is not inferior to extrusion techniques. Standard overages (50%) for vitamin B12 and folic acid are too high. © 2014 New York Academy of Sciences.

Cooking decreases observed perfluorinated compound concentrations in fish.

PubMed

Del Gobbo, Liana; Tittlemier, Sheryl; Diamond, Miriam; Pepper, Karen; Tague, Brett; Yeudall, Fiona; Vanderlinden, Loren

2008-08-27

Dietary intake is a major route of exposure to perfluorinated compounds (PFCs). Although fish and seafood contribute significantly to total dietary exposure to these compounds, there is uncertainty with respect to the effect of cooking on PFC concentrations in these foods. Eighteen fish species purchased from markets in Toronto, Mississauga, and Ottawa, Canada were analyzed for perfluorooctanesulfonamide (PFOSAs)-based fluorochemicals and perfluorinated acids (PFAs) in raw and cooked (baked, boiled, fried) samples. Of 17 analytes, perfluorooctanesulfonic acid (PFOS) was detected most frequently; concentrations ranged from 0.21 to 1.68 ng/g ww in raw and cooked samples. PFOSAs were detected only in scallops at concentrations ranging from 0.20 ng/g ww to 0.76 ng/g ww. Total concentrations of PFAs in samples were 0.21 to 9.20 ng/g ww, respectively, consistent with previous studies. All cooking methods reduced PFA concentrations. Baking appeared to be the most effective cooking method; after baking samples for 15 min at 163 C (325 degrees F), PFAs were not detected in any of the samples. The margin of exposures (MOE) between the toxicological points of reference and the dietary intake of perfluorocarboxylates (PFCAs) and PFOS in fish and seafood muscle tissue were greater than 4 orders of magnitude. This indicates that reducing consumption of fish muscle tissue is not warranted on the basis of PFC exposure concerns at the reported levels of contamination, even for high fish consuming populations.

The James Webb Space Telescope

NASA Technical Reports Server (NTRS)

Gardner, Jonathan P.

2011-01-01

The James Webb Space Telescope is the scientific successor to the Hubble and Spitzer Space Telescopes, and is currently the largest scientific project under construction in the United States. It will be a large (6.6m) cold (50K) telescope launched in about 5 years into orbit around the second Earth-Sun Lagrange point. It is a partnership of NASA with the European and Canadian Space Agencies. Science with the James Webb Space Telescope falls into four themes. The End of the Dark Ages: First Light and Reionization theme seeks to identify the first luminous sources to form and to determine the ionization history of the universe. The Assembly of Galaxies theme seeks to determine how galaxies and the dark matter, gas, stars, metals, morphological structures, and black holes within them evolved from the epoch of reionization to the present. The Birth of Stars and Proto planetary Systems theme seeks to unravel the birth and early evolution of stars, from infall onto dust-enshrouded protostars, to the genesis of planetary systems. The Planetary Systems and the Origins of Life theme seeks to determine the physical and chemical properties of planetary systems around nearby stars and of our own, and investigate the potential for life in those systems. Webb will have four instruments: The Near-Infrared Camera, the Near-Infrared multi-object Spectrograph, and the Tunable Filter Imager will cover the wavelength range 0.6 to 5 microns, while the Mid-Infrared Instrument will do both imaging and spectroscopy from 5 to 28.5 microns. I will conclude the talk with a description of recent technical progress in the construction of the observatory.

The James Webb Space Telescope

NASA Technical Reports Server (NTRS)

Gardner, Jonathan P.

2011-01-01

The James Webb Space Telescope is the scientific successor to the Hubble and Spitzer Space Telescopes, and is currently the largest scientific project under construction in the United States. It will be a large (6.6m) cold (50K) telescope launched into orbit around the second Earth-Sun Lagrange point. It is a partnership of NASA with the European and Canadian Space Agencies. Science with the James Webb Space Telescope falls into four themes. The End of the Dark Ages: First Light and Reionization theme seeks to identify the first luminous sources to form and to determine the ionization history of the universe. The Assembly of Galaxies theme seeks to determine how galaxies and the dark matter, gas, stars, metals, morphological structures, and black holes within them evolved from the epoch of reionization to the present. The Birth of Stars and Protoplanetary Systems theme seeks to unravel the birth and early evolution of stars, from infall onto dust-enshrouded protostars, to the genesis of planetary systems. The Planetary Systems and the Origins of Life theme seeks to determine the physical and chemical properties of planetary systems around nearby stars and of our own, and investigate the potential for life in those systems. Webb will have four instruments: The Near-Infrared Camera, the Near-Infrared multi-object Spectrograph, and the Tunable Filter Imager will cover the wavelength range 0.6 to 5 microns, while the Mid-Infrared Instrument will do both imaging and spectroscopy from 5 to 28.5 microns. I will conclude the talk with a description of recent technical progress in the construction of the observatory.

The James Webb Space Telescope

NASA Technical Reports Server (NTRS)

Gardner, Jonathan P.

2011-01-01

The James Webb Space Telescope is the scientific successor to the Hubble and Spitzer Space Telescopes, and is currently the largest scientific project under construction in the United States. It will be a large (6.6m) cold (50K) telescope launched in about 5 years into orbit around the second Earth-Sun Lagrange point. It is a partnership of NASA with the European and Canadian Space Agencies. Science with the James Webb Space Telescope falls into four themes. The End of the Dark Ages: First Light and Reionization theme seeks to identify the first luminous sources to form and to determine the ionization history of the universe. The Assembly of Galaxies theme seeks to determine how galaxies and the dark matter, gas, stars, metals, morphological structures, and black holes within them evolved from the epoch of reionization to the present. The Birth of Stars and Protoplanetary Systems theme seeks to unravel the birth and early evolution of stars, from infall onto dust-enshrouded protostars, to the genesis of planetary systems. The Planetary Systems and the Origins of Life theme seeks to determine the physical and chemical properties of planetary systems around nearby stars and of our own, and investigate the potential for life in those systems. Webb will have four instruments: The Near-Infrared Camera, the Near-Infrared multi-object Spectrograph, and the Tunable Filter Imager will cover the wavelength range 0.6 to 5 microns, while the Mid-Infrared Instrument will do both imaging and spectroscopy from 5 to 28.5 microns. I will conclude the talk with a description of recent technical progress in the construction of the observatory.

Astronaut James Lovell hoisted from water by recovery helicopter

NASA Technical Reports Server (NTRS)

1965-01-01

Astronaut James A. Lovell Jr., pilot of the Gemini 7 space flight, is hoisted from the water by a recovery helicopter from the Aircraft Carrier U.S.S. Wasp. Astronaut Frank Borman, command pilot, waits in the raft to be hoisted aboard the helicopter.

Astronaut James Newman with latch hook for tether device

NASA Image and Video Library

1993-09-19

STS051-26-002 (12-22 Sept 1993) --- Astronaut James H. Newman, mission specialist, shows off a latch hook for a tether device used during the STS-51 extravehicular activity (EVA) on September 16, 1993. Newman, on Discovery's middeck, appears surrounded by sleep restraints.

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

PubMed

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

2013-01-01

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

Runoff variations in Lake Balkhash Basin, Central Asia, 1779-2015, inferred from tree rings

NASA Astrophysics Data System (ADS)

Panyushkina, Irina P.; Meko, D. M.; Macklin, M. G.; Toonen, W. H. J.; Mukhamadiev, N. S.; Konovalov, V. G.; Ashikbaev, N. Z.; Sagitov, A. O.

2018-01-01

Long highly-resolved proxies for runoff are in high demand for hydrological forecasts and water management in arid Central Asia. An accurate (R2 = 0.53) reconstruction of October-September discharge of the Ili River in Kazakhstan, 1779-2015, is developed from moisture-sensitive tree rings of spruce sampled in the Tian Shan Mountains. The fivefold extension of the gauged discharge record represents the variability of runoff in the Lake Balkhash Basin for the last 235 years. The reconstruction shows a 40 year long interval of low discharge preceded a recent high peak in the first decade of the 2000s followed by a decline to more recent levels of discharge not seen since the start of the gauged record. Most reconstructed flow extremes (± 2σ) occur outside the instrumental record (1936-2015) and predate the start of large dam construction (1969). Decadal variability of the Ili discharge corresponds well with hydrological records of other Eurasian internal drainages modeled with tree rings. Spectral analysis identifies variance peaks (highest near 42 year) consistent with main hemispheric oscillations of the Eurasian climatic system. Seasonal comparison of the Ili discharge with sea-level-pressure and geopotential height data suggests periods of high flow likely result from the increased contribution of snow to runoff associated with the interaction of Arctic air circulation with the Siberian High-Pressure System and North Atlantic Oscillation.

Effect of nitrite on the odourant volatile fraction of cooked ham.

PubMed

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

2013-08-15

The aim of this work was to reliably identify the key odour compounds in cooked ham and acquire new knowledge on the role of sodium nitrite on the formation of its aroma. Gas chromatography coupled with mass spectrometry and (or) olfactometry was used. In all, 24 odourants were identified in the volatile fraction of cooked ham. Their main origins are discussed. Orthonasal sniffing of the hams was used to study how these substances contributed to the overall aroma of the product. The aroma of cooked ham is a balance between that of certain sulfur compounds produced during cooking and that of oxidation compounds commonly found in cooked meats. In the absence of nitrite, this balance is disturbed by extensive formation of oxidation compounds that mask the meaty notes induced by the sulfur compounds. Copyright © 2013 Elsevier Ltd. All rights reserved.

[Impact of cooking on the content of fish mercury].

PubMed

Gremiachikh, V A; Tomilina, I I; Komov, V T

2007-01-01

Changes in the levels of mercury in the fish inhabiting the water reservoirs of Russia were studied after cooking it in a variety of ways (boiling for different time periods, roasting, and smoking). To have a general idea of the impact of various procedures for cooking the fish on its mercury amount, the authors measured mercury concentrations in smoked perch and manufactured and homemade canned salt-and fresh-water fishes. The absolute content of mercury in the fish is shown to be unchanged during its cooking and not to depend on the procedure and duration of the latter.

Picking up Galen: James Joyce in Cecilia Street.

PubMed

Lyons, J B

1997-07-01

James Joyce (1882-1941) registered as a student of the Catholic University Medical School, Cecilia Street, in 1902. His attendance in November was brief; by early December, Joyce was in Paris. A recently-acquired Guide for Medical Students, a booklet compiled by Ambrose Birmingham, dean of the Cecilia Street school, sheds light on this hitherto obscure episode.

James Madison High: A School at the Crossroads

ERIC Educational Resources Information Center

Stroup, John T.; Salmonowicz, Michael J.; Broom, Christopher C.

2007-01-01

This case tells the story of James Madison High School, which became the epicenter of a debate over the future reorganization and control of large secondary schools in the Los Angeles Unified School District (LAUSD). The LAUSD, recently taken over by the newly elected mayor, was fighting for control of this 3,000-student high school with a charter…

The James Webb Space Telescope

NASA Technical Reports Server (NTRS)

Mather, John C.

2003-01-01

The James Webb Space Telescope (JWST) will extend the discoveries of the Hubble Space Telescope by deploying a large cooled infrared telescope at the Sun-Earth Lagrange point L2. With a 6 m aperture and three instruments covering the wavelength range from 0.6 to 28 pm, it will provide sensitivities orders of magnitude better than any other facilities. It is intended to observe the light from the first galaxies and the first supernovae, the assembly of galaxies, and the formation and evolution of stars and planetary systems. In this talk I will review the scientific objectives, the hardware concepts and technology, and the predicted system performance.

The James Webb Space Telscope

NASA Technical Reports Server (NTRS)

Mather, John C.

2003-01-01

The James Webb Space Telescope (JWST) will extend the discoveries of the Hubble Space Telescope by deploying a large cooled infrared telescope at the Sun-Earth Lagrange point L2. With a 6 m aperture and three instruments covering the wavelength range from 0.6 to 28 microns, it will provide sensitivities orders of magnitude better than any other facilities. It is intended to observe the light from the first galaxies and the first supernovae, the assembly of galaxies, and the formation and evolution of stars and planetary systems. In this talk I will review the scientific objectives, the hardware concepts and technology, and the predicted system performance.

Implementation Science to Accelerate Clean Cooking for Public Health

PubMed Central

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

2017-01-01

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

Climate and mortality changes due to reductions in household cooking emissions

NASA Astrophysics Data System (ADS)

Bergman, Tommi; Mielonen, Tero; Arola, Antti; Kokkola, Harri

2016-04-01

Household cooking is a significant cause for health and environmental problems in the developing countries. There are more than 3 billion people who use biomass for fuel in cooking stoves in their daily life. These cooking stoves use inadequate ventilation and expose especially women and children to indoor smoke. To reduce problems of the biomass burning, India launched an initiative to provide affordable and clean energy solutions for the poorest households by providing clean next-generation cooking stoves. The improved cooking stoves are expected to improve outdoor air quality and to reduce the climate-active pollutants, thus simultaneously slowing the climate change. Previous research has shown that the emissions of black carbon can be decreased substantially, as much as 90 % by applying better technology in cooking stoves. We have implemented reasonable (50% decrease) and best case (90% decrease) scenarios of the reductions in black and organic carbon due to improved cooking stoves in India into ECHAM-HAMMOZ aerosol-climate model. The global simulations of the scenarios will be used to study how the reductions of emissions in India affect the pollutant concentrations and radiation. The simulated reductions in particulate concentrations will also be used to estimate the decrease in mortality rates. Furthermore, we will study how the emission reductions would affect the global climate and mortality if a similar initiative would be applied in other developing countries.

Meat cooking habits and risk of colorectal cancer in Córdoba, Argentina.

PubMed

Navarro, Alicia; Muñoz, Sonia E; Lantieri, María J; del Pilar Diaz, María; Cristaldo, Patricia E; de Fabro, Sofía P; Eynard, Aldo R

2004-10-01

Colorectal cancer is the third cause of death among women and the fifth among men in Córdoba, Argentina. We previously reported colorectal cancer to be associated with a high intake of fatty meats and bovine viscera and inversely associated with dietary fiber intake. In this study, we investigated the role of method of cooking meat and preferences in browned surfaces in the risk of colorectal cancer. A case-control retrospective study was carried out by interviewing 296 patients and 597 control subjects with a food-frequency questionnaire. Meat consumption and preferred cooking procedures (boiled, roasted, barbecued, cooked in a flat iron-pan without fat, and fried) were investigated. Odds ratios and 95% confidence intervals were obtained by unconditional logistic regression analysis. Barbecuing was the cooking method preferred by men, whereas iron-pan cooking was favored by women; frying was the least favored method. Fatty beef, sausages, and bovine viscera were preferentially barbecued or boiled, whereas lean beef was mainly roasted, iron-pan cooked, or fried. Chicken was barbecued or roasted. The multivariate relative risks (adjusted by age, sex, social stratum, and total energy intake) for preferring darkly browned surfaces were significantly associated with an increased risk for all cooking procedures (odds ratio, 4.57; 95% confidence interval, 3.10 to 6.73). No associations were found for red roasted or for boiled meats. Increased risk seems to be related to cooking temperature and close contact of the food to the heating source, because higher risks were observed for heavily browned surfaces when meats were barbecued or iron-pan cooked.

Determination of optimum oven cooking procedures for lean beef products.

PubMed

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

2015-11-01

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

A NuSTAR Observation of the Reflection Spectrum of the Low-Mass X-Ray Binary 4U 1728-34

NASA Technical Reports Server (NTRS)

Sleator, Clio C.; Tomsick, John A.; King, Ashley L.; Miller, Jon M.; Boggs, Steven E.; Bachetti, Matteo; Barret, Didier; Chenevez, Jerome; Christensen, Finn E.; Craig, William W.;

77 FR 27118 - Safety Zone; Rocketts Red Glare Fireworks, Ancarrows Landing Park, James River, Richmond, VA

Federal Register 2010, 2011, 2012, 2013, 2014

2012-05-09

... DEPARTMENT OF HOMELAND SECURITY Coast Guard 33 CFR Part 165 [Docket No. USCG-2012-0114] RIN 1625-AA00 Safety Zone; Rocketts Red Glare Fireworks, Ancarrows Landing Park, James River, Richmond, VA... Glare Fireworks, Ancarrows Landing Park, James River, Richmond, VA in the Federal Register (76 FR 13525...

Exposure to airborne ultrafine particles from cooking in Portuguese homes.

PubMed

Bordado, J C; Gomes, J F; Albuquerque, P C

2012-10-01

Cooking was found to be a main source of submicrometer and ultrafine aerosols from gas combustion in stoves. Therefore, this study consisted of the determination of the alveolar deposited surface area due to aerosols resulting from common domestic cooking activities (boiling fish, vegetables, or pasta, and frying hamburgers and eggs). The concentration of ultrafine particles during the cooking events significantly increased from a baseline of 42.7 microm2/cm3 (increased to 72.9 microm2/cm3 due to gas burning) to a maximum of 890.3 microm2/cm3 measured during fish boiling in water and a maximum of 4500 microm2/cm3 during meat frying. This clearly shows that a domestic activity such as cooking can lead to exposures as high as those of occupational exposure activities. The approach of this study considers the determination of alveolar deposited surface area of aerosols generated from cooking activities, namely, typical Portuguese dishes. This type of measurement has not been done so far, in spite of the recognition that cooking activity is a main source of submicrometer and ultrafine aerosols. The results have shown that the levels of generated aerosols surpass the outdoor concentrations in a major European town, which calls for further determinations, contributing to a better assessment of exposure of individuals to domestic activities such as this one.

Effect of domestic cooking methods on egg yolk xanthophylls.

PubMed

Nimalaratne, Chamila; Lopes-Lutz, Daise; Schieber, Andreas; Wu, Jianping

2012-12-26

Xanthophylls are a class of bioactive compounds known to play an important role in preventing age-related macular degeneration. Egg yolk is a rich source of highly bioavailable xanthophylls including lutein and zeaxanthin. The effects of domestic cooking methods (boiling, frying, microwaving) on egg yolk xanthophyll content were investigated. A LC-(APCI)-MS/MS method was used to identify and quantify all-E- and Z-isomers of lutein, zeaxanthin, canthaxanthin, and β-apo-8'-carotenoic acid ethyl ester in fresh and cooked egg yolks. Both fresh and cooked yolks showed similar xanthophyll profiles but with higher contents of Z-isomers in cooked samples. All-E-lutein was the most affected, with 22.5%, 16.7%, and 19.3% reductions in boiled, microwaved, and fried yolk extracts, respectively. Total xanthophyll losses ranged from 6% to 18%. The results presented here could be useful in calculating the dietary intake of xanthophylls and also in assessing the xanthophyll profiles and contents of egg-containing products.

Screening for heterocyclic amines in chicken cooked in various ways.

PubMed

Solyakov, A; Skog, K

2002-08-01

Chicken cooked under well-controlled conditions and commercial chicken products were screened for heterocyclic amines (HAs). Chicken samples were boiled, deep-fried, pan-fried, oven-roasted, cooked in an unglazed clay pot or in a roasting bag in the oven, and oven broiled. 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 1-methyl-9H-pyrido[3,4-b]indole (harman) and 9H-pyrido[3,4-b]indole (norharman) were identified in several samples. Chicken cooked at low temperatures contained low amounts of HAs. In pan-fried chicken breasts, MeIQx was detected in amounts below 2 ng/g, 4,8-DiMeIQx below 0.6 ng/g, and PhIP in amounts up to 38 ng/g. Harman and norharman were detected in almost all samples (below 15 ng/g). In skin from a commercially barbecued chicken, MeIQx, 4,8-DiMeIQx and PhIP were detected, while only traces of MeIQx were detected in the meat. MeIQx was detected in a commercial chicken flavour, 0.1 ng/ml. No HAs were detected in pan-fried chicken liver. The results show that the content of HAs in chicken cooked in various ways is low if prepared at low temperatures, and increases with increasing cooking temperature. PhIP formation seems to start accelerating at cooking temperatures around or above 200 degrees C. Colour development increases with cooking temperature, but no correlation with HA content was observed.

President Nixon at Hickam AFB congratulates Astronaut James Lovell

NASA Technical Reports Server (NTRS)

1970-01-01

President Richard M. Nixon and Astronaut James A. Lovell Jr., Apollo 13 commander, shake hands at special ceremonies at Hickam Air Force Base, Hawaii. President Nixon was in Hawaii to present the Apollo 13 crew with the Presidential Medal of Freedom, the nation's highest civilian honor.

STS-69 Mission Specialist James H. Newman in white room

NASA Technical Reports Server (NTRS)

1995-01-01

At Launch Pad 39A, STS-69 Mission Specialist James H. Newman chats with white room closeout crew members Rene Arriens (far left), Travis Thompson and Bob Saulnier (right) prior to entering the Space Shuttle Endeavour.

78 FR 54668 - Cook Inlet Regional Citizens' Advisory Council (CIRCAC) Charter Renewal

Federal Register 2010, 2011, 2012, 2013, 2014

2013-09-05

... DEPARTMENT OF HOMELAND SECURITY Coast Guard [USCG-2013-0720] Cook Inlet Regional Citizens.... SUMMARY: The purpose of this notice is to inform the public that the Coast Guard has recertified the Cook Inlet Regional Citizens' Advisory Council (CIRCAC) as an alternative voluntary advisory group for Cook...

76 FR 62428 - Cook Inlet Regional Citizens' Advisory Council (CIRCAC) Charter Renewal

Federal Register 2010, 2011, 2012, 2013, 2014

2011-10-07

... DEPARTMENT OF HOMELAND SECURITY Coast Guard [USCG-2011-0852] Cook Inlet Regional Citizens.... SUMMARY: The purpose of this notice is to inform the public that the Coast Guard has recertified the Cook Inlet Regional Citizens' Advisory Council (CIRCAC) as an alternative voluntary advisory group for Cook...

NASA Invites Artists to Visit James Webb Space Telescope

NASA Image and Video Library

2017-12-08

Witness History: Be inspired by giant, golden, fully-assembled James Webb Space Telescope mirror on display at NASA Goddard. Read more: go.nasa.gov/2dUOmSX Are you an artist? If so, we have a unique opportunity to view the amazing and aesthetic scientific marvel that is the James Webb Space Telescope. Because of Webb’s visually striking appearance, we are hosting a special viewing event on Wednesday, Nov. 2, 2016, at NASA’s Goddard Space Flight Center in Greenbelt, Maryland. Artists are invited to apply to attend. Credit: NASA/Goddard/Chris Gunn NASA image use policy. NASA Goddard Space Flight Center enables NASA’s mission through four scientific endeavors: Earth Science, Heliophysics, Solar System Exploration, and Astrophysics. Goddard plays a leading role in NASA’s accomplishments by contributing compelling scientific knowledge to advance the Agency’s mission. Follow us on Twitter Like us on Facebook Find us on Instagram

Cooks training for Faith, Activity, and Nutrition project with AME churches in SC.

PubMed

Condrasky, Margaret D; Baruth, Meghan; Wilcox, Sara; Carter, Chad; Jordan, Jeannette F

2013-04-01

This study describes the development and evaluation of a participatory training for cooks in African American churches. The 8-h training focused on providing healthy meals within the church food program. It enlisted cooks in hands-on "cooking with the chef" training and menu building exercises, and demonstrated development of flavor in foods through healthy ingredients. Cook ratings from pre- to post-training (possible range: 1-10) were evaluated with the Wilcoxon signed rank test. 114 cooks from 57 churches over the period from 7/21/07 to 3/21/11 participated in trainings. Self-rated cooking skill increased from pre- (6.5±SD) to post-training (7.9±SD), p=0.0001. Self-rated confidence in preparing meals also increased significantly (pre: 7.3±SD; post: 8.3±SD), p=0001. Qualitative feedback from the cooks' training has been positive. Two of the more frequently stated changes cooks report are using less salt and using more vegetables and fruits in menus. Lessons learned include: choosing the right church to host the training, teamwork as a key component, need for support system for church cooks, allocation of time for planning as well as shopping for healthy ingredients, and incorporation of flexibility into the training plan. Copyright © 2012 Elsevier Ltd. All rights reserved.

Traveltime, reaeration, and water-quality characteristics during low-flow conditions in Wilsons Creek and the James River near Springfield, Missouri

USGS Publications Warehouse

Berkas, W.R.

1987-01-01

Before upgrading the Southwest Wastewater-Treatment Plant near Springfield, Missouri, to tertiary treatment, adverse water quality conditions resulting from discharge of wastewater effluent to Wilson Creek were documented in the creek and in the James River. About 7 years after the upgrading of the treatment plant, traveltime, reaeration, and water quality characteristics were determined in Wilsons Creek and the James River. Traveltime was measured once in Wilsons Creek and twice in the James River during low-flow conditions. Traveltimes in the James River were estimated for discharge between 55 and 200 cu ft/sec at a site near Boaz. Reaeration coefficients were calculated for five reaches in Wilsons Creek and the James River using the modified-tracer technique. Calculated reaeration coefficients were compared with coefficients predicted by twelve empirical equations and one equation was chosen that best fit the data. Water quality data were collected during two 44-hr periods, August 14 to 16, 1984, and July 23 to 25, 1985. Samples were collected at the outflow of the Southwest Wastewater Treatment Plant at seven sites along Wilsons Creek and the James River. Dissolved-oxygen concentrations in Wilsons Creek and the James River were all larger than Missouri 's water quality standard of 5.0 mg/l. Ammonia concentrations and 5-day carbonaceous biochemical oxygen demands were small, which indicated that the oxygen consumption by oxidizing ammonia and carbonaceous organic materials would be insignificant. Measured streambed oxygen demand in the James River was largest directly downstream from Wilsons Creek. (USGS)

James Franck and the “Franck Report”

Science.gov Websites

, The University of Chicago "James Franck was one of Germany's leading experimental physicists in Spectroscopy and Franck Condon Factors (video) Top Some links on this page may take you to non-federal websites

Outlook for modern cooking energy access in Central America

PubMed Central

2018-01-01

The Central American nations of Guatemala, Honduras and Nicaragua are among the poorest in the Americas. While the fraction of population dependent on solid fuels has declined in these nations over the last 25 years, the number of people using them has risen. Here, we first assess current patterns of cooking energy use in these nations. We then apply a discrete model of household cooking choices and demand to simulate future pathways of clean cooking uptake and the outlook for achieving target 7.1 of the Sustainable Development Goals (SDG), which aims to ensure universal access to affordable, reliable and modern energy services by 2030. We find that by 2030, ensuing income growth is likely to enable 90% of urban populations in these nations to switch to using modern cooking energy services. However, without supporting policies, between 40% to 50% of rural Guatemalans and Hondurans, while over two-thirds of rural Nicaraguans, are likely to find clean fuels or stoves unaffordable in 2030. A targeted subsidy on modern fuels, like liquid petroleum gas (LPG), is the most effective policy mechanism we studied that could provide such support. A 50% subsidy policy on LPG targeted to the rural and urban poor population could, by 2030, make cooking with LPG affordable to an additional 7.3 million people in these countries. We estimate that such a policy would cost about $250 million per year and would have negligible greenhouse gas emissions impacts. Such a policy could also have significant health benefits, preventing about 8,890 premature deaths annually from reduced exposure to cooking-related household pollution in 2030. PMID:29883457

Ultrafine particles, and PM 2.5 generated from cooking in homes

NASA Astrophysics Data System (ADS)

Wan, Man-Pun; Wu, Chi-Li; Sze To, Gin-Nam; Chan, Tsz-Chun; Chao, Christopher Y. H.

2011-11-01

Exposure to airborne particulate matters (PM) emitted during cooking can lead to adverse health effects. An understanding of the exposure to PM during cooking at home provides a foundation for the quantification of possible health risks. The concentrations of airborne particles covering the ultrafine (14.6-100 nm) and accumulation mode (100-661.2 nm) size ranges and PM 2.5 (airborne particulate matters smaller than 2.5 μm in diameter) during and after cooking activities were measured in 12 naturally ventilated, non-smoking homes in Hong Kong, covering a total of 33 cooking episodes. The monitored homes all practiced Chinese-style cooking. Cooking elevated the average number concentrations of ultrafine particles (UFPs) and accumulation mode particles (AMPs) by 10 fold from the background level in the living room and by 20-40 fold in the kitchen. PM 2.5 mass concentrations went up to the maximum average of about 160 μg m -3 in the kitchen and about 60 μg m -3 in the living room. Cooking emitted particles dispersed quickly from the kitchen to the living room indicating that the health impact is not limited to occupants in the kitchen. Particle number and mass concentrations remained elevated for 90 min in the kitchen and for 60 min in the living room after cooking. Particles in cooking emissions were mainly in the ultrafine size range in terms of the number count while AMPs contributed to at least 60% of the surface area concentrations in the kitchen and 73% in the living room. This suggests that AMPs could still be a major health concern since the particle surface area concentration is suggested to have a more direct relationship with inhalation toxicity than with number concentration. Particle number concentration (14.6-661.2 nm) in the living room was about 2.7 times that in the outdoor environment, suggesting that better ventilation could help reduce exposure.

Pestalozzi and James Pierrepont Greaves: A Shared Educational Philosophy.

ERIC Educational Resources Information Center

Latham, Jackie E. M.

2002-01-01

Focuses on Johann H. Pestalozzi, James Pierrepont Greaves, and Reverend Charles Mayo. States that Greaves and Mayo disseminated Pestalozzi's ideas and techniques in England. Explains that Pestalozzi and Greaves trained elementary teachers to view students' talents and personal growth as a whole person concept. Argues less effort would limit…

78 FR 11094 - Drawbridge Operation Regulation; James River, Between Isle of Wight and Newport News, VA

Federal Register 2010, 2011, 2012, 2013, 2014

2013-02-15

... Operation Regulation; James River, Between Isle of Wight and Newport News, VA AGENCY: Coast Guard, DHS... River, mile 5.0, between Isle of Wight and Newport News, VA. This deviation is necessary to facilitate... Isle of Isle and Newport News, VA opens on signal. The James River Bridge has vertical clearances in...

James J. Gallagher: Man in the White Hat

ERIC Educational Resources Information Center

Jolly, Jennifer L.; Robinson, Ann

2014-01-01

In classic Western movies, the good guy could be frequently identified by his trademark white Stetson hat, whereas the bad guy always wore black. James J. Gallagher wore many hats during his career that spanned over six decades; he too would be known as the "man in the white hat,"--trusted to do the right thing. From 1967 to 1970,…

Cooking and Eating with Children: A Way to Learn.

ERIC Educational Resources Information Center

McAfee, Oralie; And Others

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

Extrusion cooking: Legume pulses

USDA-ARS?s Scientific Manuscript database

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

Antioxidant activity in cooked and simulated digested eggs.

PubMed

Remanan, M K; Wu, J

2014-07-25

The avian egg is an excellent source of nutrients consisting of components with beneficial properties but there is limited knowledge on the effect of cooking methods and gastrointestinal digestion on the antioxidant activity of eggs. The present study was focused on the effect of cooking and simulated gastrointestinal digestion on antioxidant activity of eggs using ORAC, ABTS and DPPH assays. The results suggest that fresh egg yolk has higher antioxidant activity than fresh egg white and whole eggs. Cooking reduced whereas simulated gastrointestinal digestion increased the antioxidant activity of eggs. Boiled egg white hydrolysate showed the highest antioxidant activity; a total of 63 peptides were identified, indicative of the formation of novel antioxidant peptides upon simulated gastrointestinal digestion. This study suggests the potential role of eggs as a dietary source of antioxidants.

Sir James Reid and the Death of Queen Victoria: An Early Model for End-of-Life Care.

PubMed

Abrams, Robert C

2015-12-01

An appraisal of the last ten days of Queen Victoria's life, viewed primarily from the perspective of her personal physician, Sir James Reid, is presented. Sir James' clinical encounters with his patient and the Royal Family are examined to reveal his strategic and medical thinking and gauge his level of success in basic palliative aims. It was found that the lack of effective medical interventions, tensions within the Royal Family, the importance of his post to Sir James' professional career, and the political ramifications unavoidably connected with the illness of a head of state, all presented challenges to Reid's efforts to ease the physical and emotional pain of Queen Victoria's dying. Key features of Sir James' approach included reliance on physician-patient and physician-family relationships, emphasis on emotional support for the patient, and the careful selection of interventions for the family. In the first years of the 20th century, an era when the contemporary concepts of palliative care, hospice, and family dynamics did not exist, Sir James' management of the Queen's final illness suggested an early model for end-of-life care. By the end of Queen Victoria's life, Sir James was seen to have preserved his patient's comfort and dignity, at the same time advancing family and societal acceptance of the death of this matriarchal figure. © The Author 2014. Published by Oxford University Press on behalf of The Gerontological Society of America. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Parabolic solar cooker: Cooking with heat pipe vs direct spiral copper tubes

NASA Astrophysics Data System (ADS)

Craig, Omotoyosi O.; Dobson, Robert T.

2016-05-01

Cooking with solar energy has been seen by many researchers as a solution to the challenges of poverty and hunger in the world. This is no exception in Africa, as solar coking is viewed as an avenue to eliminate the problem of food insecurity, insufficient energy supply for household and industrial cooking. There are several types of solar cookers that have been manufactured and highlighted in literature. The parabolic types of solar cookers are known to reach higher temperatures and therefore cook faster. These cookers are currently being developed for indoor cooking. This technology has however suffered low cooking efficiency and thus leads to underutilization of the high heat energy captured from the sun in the cooking. This has made parabolic solar cookers unable to compete with other conventional types of cookers. Several methods to maximize heat from the sun for indirect cooking has been developed, and the need to improve on them of utmost urgency. This paper investigates how to optimize the heat collected from the concentrating types of cookers by proposing and comparing two types of cooking sections: the spiral hot plate copper tube and the heat pipe plate. The system uses the concentrating solar parabolic dish technology to focus the sun on a conical cavity of copper tubes and the heat is stored inside an insulated tank which acts both as storage and cooking plate. The use of heat pipes to transfer heat between the oil storage and the cooking pot was compared to the use of a direct natural syphon principle which is achieved using copper tubes in spiral form like electric stove. An accurate theoretical analysis for the heat pipe cooker was achieved by solving the boiling and vaporization in the evaporator side and then balancing it with the condensation and liquid-vapour interaction in the condenser part while correct heat transfer, pressure and height balancing was calculated in the second experiment. The results show and compare the cooking time, boiling

The Physical Tourist Physics in Glasgow: A Heritage Tour

NASA Astrophysics Data System (ADS)

Johnston, Sean F.

2006-12-01

I trace the history of the physical and applied sciences, and particularly physics, in Glasgow. Among the notable individuals I discuss are Joseph Black (1728 1799), James Watt (1736 1819), William John Macquorn Rankine (1820 1872), William Thomson, Lord Kelvin (1824 1907), John Kerr (1824 1907), Frederick Soddy (1877 1956), John Logie Baird (1888 1946), and Ian Donald (1910 1987), as well as physics-related businesses.The locations, centering on the city center and University of Glasgow, include sites both recognizable today and transformed from past usage, as well as museums and archives related to the history and interpretation of physics.

The influence of cooking procedures on doxycycline concentration in contaminated eggs.

PubMed

Gajda, Anna; Bladek, Tomasz; Gbylik-Sikorska, Malgorzata; Posyniak, Andrzej

2017-04-15

Doxycycline (DC) is forbidden compound in laying hens. Most information about drug residues in eggs concern their concentrations in raw matrix and the data about the influence of cooking on antibiotics residues in eggs are limited. Thus, the residues concentration of DC in eggs after different cooking methods was investigated. Analyses of DC were assayed by liquid chromatography - tandem mass spectrometry method. The stability of DC in eggs were depended upon the type and time of cooking procedure. By microwaving DC was reduced most effective with concentrations decreased by 53% and 50.3% after 4min of microwaving without cover and microwaving with cover, respectively. In fried eggs, DC was reduced by 39.8% in 6min. By the boiling cooking, the smallest reduction was observed with the concentration decreased by 29.8% after 8min. The obtained results show that ordinary cooking does not eliminate the all DC residues present in eggs. Copyright © 2016 Elsevier Ltd. All rights reserved.

Astronaut James D. van Hoften examines student experiment on Challenger

NASA Technical Reports Server (NTRS)

1984-01-01

Astronaut James D. van Hoften, 41-C mission specialist, holds an aluminum box full of honeybees. The experiment in earth orbit is duplicated with another colony of the bees on earth. This is an experiment submitted by student researchers.

Cooking Up World-Class Training.

ERIC Educational Resources Information Center

Zemke, Ron

1997-01-01

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

Survival of Vibrio parahaemolyticus in Cooked Seafood at Refrigeration Temperatures

PubMed Central

Bradshaw, Joe G.; Francis, David W.; Twedt, Robert M.

1974-01-01

The growth and survival of two strains of Vibrio parahaemolyticus isolated during food-borne gastroenteritis outbreaks in Japan and surface inoculated on cooked shrimp, shrimp with sauce, or cooked crab were tested at various refrigeration temperatures during a 48-h holding period. On cooked shrimp and crab, the vibrios grew well at 18.3 C, but their numbers declined gradually at 10 C and below. At 12.8 C, vibrios remained static for the most part. Thus, it appeared that 12.8 C was the borderline temperature for growth of the organism on cooked seafood. When cocktail sauce was added to surface-inoculated shrimp at a ratio of 2:1, the vibrio die-off rate was accelerated. In the shrimp and sauce few cells remained after 48 h, but in the sauce alone die-off was complete at 6 h. PMID:4825975

Exposure to open-fire cooking and cognitive performance in children.

PubMed

Munroe, Robert L; Gauvain, Mary

2012-01-01

We reexamined field data on cognitive performance in light of recent research that shows open-fire cooking--with its emission of harmful substances--to pose a risk to healthy physical development. Tests of three- to nine-year-old children in four communities around the world yielded evidence concerning block-building skills, memory, and the discernment of embedded figures. Naturalistic observations of these children were also undertaken in everyday settings. Open-fire cooking (as opposed to cooking on kerosene stoves) was associated with both lower cognitive performance and less frequent structured play at all ages. Although these correlational results do not reveal causal mechanisms, they are consistent with ideas about negative developmental consequences of exposure to open-fire cooking and suggest that research is needed on the effect on brain development of practices involving production of indoor smoke.

Cooks Training for Faith, Activity, and Nutrition project with AME churches in SC

PubMed Central

Baruth, Meghan; Wilcox, Sara; Carter, Chad; Jordan, Jeannette F.

2012-01-01

Purpose This study describes the development and evaluation of a participatory training for cooks in African American churches. The 8-hour training focused on providing healthy meals within the church food program. It enlisted cooks in hands-on “cooking with the chef” training and menu building exercises, and demonstrated development of flavor in foods through healthy ingredients. Cook ratings from pre- to post-training (possible range: 1 to 10) were evaluated with the Wilcoxon signed rank test. Results 114 cooks from 57 churches over the period from 7/21/07 to 3/21/11 participated in trainings. Self-rated cooking skill increased from pre- (6.5 ± SD) to post- training (7.9 ± SD), p = .0001. Self-rated confidence in preparing meals also increased significantly (pre: 7.3 ± SD; post: 8.3 ± SD), p =.0001. Qualitative feedback from the cooks’ training has been positive. Two of the more frequently stated changes cooks report are using less salt and using more vegetables and fruits in menus. Lessons learned include: choosing the right church to host the training, teamwork as a key component, need for support system for church cooks, allocation of time for planning as well as shopping for healthy ingredients, and incorporation of flexibility into the training plan. PMID:23352927

Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties

PubMed Central

Kinyanjui, Peter K; Njoroge, Daniel M; Makokha, Anselimo O; Christiaens, Stefanie; Ndaka, Daniel S; Hendrickx, Marc

2015-01-01

The objective of this study was to understand the factors that affect the hydration and cooking profiles of different bean varieties. During this study, nine bean varieties were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a subjective finger pressing test and an objective cutting test. Rose coco, Red haricot, and Zebra beans were classified as ETC, while Canadian wonder, Soya fupi, Pinto, non-nodulating, Mwezi moja, Gwaku, and New mwezi moja were HTC. The effect of different soaking (pre)-treatments on the cooking behavior and/or water absorption of whole or dehulled beans was investigated. Dehulling, soaking in high pH and monovalent salt solutions reduced the cooking time of beans, while soaking in low pH and CaCl2 solutions increased the cooking time. Moisture uptake was faster in ETC and dehulled beans. Soaking at high temperatures also increased the hydration rate. The results point to pectin-related aspects and the rate of water uptake as possible factors that influence the cooking rate of beans. PMID:25650021

ASTRONAUT JAMES A. LOVELL, JR. - MISC. - GT-7 RECOVERY

NASA Image and Video Library

1965-12-18

S65-61828 (18 Dec. 1965) --- Astronaut James A. Lovell Jr., pilot of the Gemini-7 spaceflight, is hoisted from the water by a recovery helicopter from the Aircraft Carrier USS Wasp. Astronaut Frank Borman, command pilot, waits in the raft to be hoisted aboard the helicopter. Photo credit: NASA

THE JAMES MADISON WOOD QUADRANGLE, STEPHENS COLLEGE, COLUMBIA, MISSOURI.

ERIC Educational Resources Information Center

MCBRIDE, WILMA

THE JAMES MADISON WOOD QUADRANGLE AT STEPHENS COLLEGE IS A COMPLEX OF BUILDINGS DESIGNED TO MAKE POSSIBLE A FLEXIBLE EDUCATIONAL ENVIRONMENT. A LIBRARY HOUSES A GREAT VARIETY OF AUDIO-VISUAL RESOURCES AND BOOKS. A COMMUNICATION CENTER INCORPORATES TELEVISION AND RADIO FACILITIES, A FILM PRODUCTION STUDIO, AND AUDIO-VISUAL FACILITIES. THE LEARNING…

[Delocalizing the mind. Peirce, James, Wittgenstein, Descombes].

PubMed

Chauviré, Christiane

2010-01-01

The cognitive sciences have breathed fresh air into the old problem of localizing mental functions, which was often laughed off. Regarding the most philosophical form of the question on the localization of the mind, authors such as Peirce, James, Wittgenstein, and most recently Descombes have imagined delocalizing the mind in order to spread the conviction that the idea itself of a location of the mental is meaningless and to criticize the localisationism of today's cognitive scientists.

Ready, steady, cook, learn

NASA Astrophysics Data System (ADS)

2011-03-01

A bold fusion of food, cooking and soft-matter science has left undergraduates at Harvard University in the US with an appetite for more - and is proof-positive that scientists, science educators and students can only benefit from exposure to creative types and innovators working outside of their own specialisms.

76 FR 18824 - Qualification of Drivers; Exemption Applications; Vision

Federal Register 2010, 2011, 2012, 2013, 2014

2011-04-05

... vision in his left eye due to a traumatic injury that occurred in 1978. The visual acuity in his right..., has had complete loss of vision in his right eye due to a traumatic injury that occurred in 1999. The... speed limit by 10 mph. James O. Cook Mr. Cook, 62, has a central scar in his left eye due to a traumatic...

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

PubMed

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

1999-03-01

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

Effect of Different Cooking Methods on Histamine Levels in Selected Foods

PubMed Central

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

2017-01-01

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

Development of thermoacoustic engine operating by waste heat from cooking stove

NASA Astrophysics Data System (ADS)

Chen, B. M.; Abakr, Y. A.; Riley, P. H.; Hann, D. B.

2012-06-01

There are about 1.5 billion people worldwide use biomass as their primary form of energy in household cooking[1]. They do not have access to electricity, and are too remote to benefit from grid electrical supply. In many rural communities, stoves are made without technical advancements, mostly using open fires cooking stoves which have been proven to be extremely low efficiency, and about 93% of the energy generated is lost during cooking. The cooking is done inside a dwelling and creates significant health hazard to the family members and pollution to environment. SCORE (www.score.uk.com) is an international collaboration research project to design and build a low-cost, high efficiency woodstove that uses about half amount of the wood of an open wood fire, and uses the waste heat of the stove to power a thermoacoustic engine (TAE) to produce electricity for applications such as LED lighting, charging mobile phones or charging a 12V battery. This paper reviews on the development of two types of the thermoacoustic engine powered by waste heat from cooking stove which is either using Propane gas or burning of wood as a cooking energy to produce an acceptable amount of electricity for the use of rural communities.

[Analysis of survival of enterohemorrhagic Escherichia coli in the steps during cooking on a Japanese barbecue].

PubMed

Ohtsuka, Kayoko; Kobayashi, Naoki; Morita, Yukio; Miyasaka, Jiro; Waguri, Atsushi; Kusuhara, Hajime; Hara-Kudo, Yukiko

2014-01-01

Foodborne infections with enterohemorrhagic Escherichia coli (EHEC) related to food in each step of the cooking of a Japanese barbecue have been reported in Japan. We examined the survival of EHEC during various types of cooking on a Japanese barbecue. The number of EHEC in barbecue sauce remained stable during short-term storage at low temperature. In a series of experiments on survival of EHEC on beef during cooking on an electric griddle or a gas cooktop, the population was reduced by at least 1/1,100. Although these results suggested that EHEC are effectively killed by adequate cooking, the degree of reduction of EHEC varied among types of meat and was affected by uneven cooking. Furthermore, when the same cooking equipment was used to handle meats before and after cooking, 1/500 to 1/300,000 of EHEC population of contaminated uncooked meat cross-contaminated the cooked meat. Adequate cooking of beef, including internal organs, and use of separate cooking equipment for uncooked and cooked beef are important to avoid EHEC infection caused by Japanese barbecues.

Weight maintenance through behaviour modification with a cooking course or neurolinguistic programming.

PubMed

Sørensen, Lone Brinkmann; Greve, Tine; Kreutzer, Martin; Pedersen, Ulla; Nielsen, Claus Meyer; Toubro, Søren; Astrup, Arne

2011-01-01

We compared the effect on weight regain of behaviour modification consisting of either a gourmet cooking course or neurolinguistic programming (NLP) therapy. Fifty-six overweight and obese subjects participated. The first step was a 12-week weight loss program. Participants achieving at least 8% weight loss were randomized to five months of either NLP therapy or a course in gourmet cooking. Follow-up occurred after two and three years. Forty-nine participants lost at least 8% of their initial body weight and were randomized to the next step. The NLP group lost an additional 1.8 kg and the cooking group lost 0.2 kg during the five months of weight maintenance (NS). The dropout rate in the cooking group was 4%, compared with 26% in the NLP group (p=0.04). There was no difference in weight maintenance after two and three years of follow-up. In conclusion, weight loss in overweight and obese participants was maintained equally efficiently with a healthy cooking course or NLP therapy, but the dropout rate was lower during the active cooking treatment.

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

PubMed Central

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

2015-01-01

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

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

PubMed

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

2015-01-01

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

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

EPA Science Inventory

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

Reaching beyond Uncle William: a century of William James in theory and in life.

PubMed

Croce, Paul J

2010-11-01

During the hundred years since his death, James's works have developed a reputation for literary flair and personal appeal, but also for inconsistency and lack of rigor; this has contributed to more admiration than influence. He had a talent rare among intellectuals for popularization of complex ideas. Meanwhile, his difficult coming of age and his compelling personality have contributed to an iconic status as a kind of uncle figure in philosophy, psychology, religious studies, and more fields that he influenced, and in American intellectual life in general, rather than as a major philosopher and scholar. Often reflecting these ways of depicting James, his biographies have gone through three phases: in the early-to-middle twentieth century, emphasis on his development of theories as solutions to personal problems; since the 1960s, increased scrutiny of deep troubles in his private life; and recently renewed attention to intellectual factors especially as amplified by greater appreciation of James's theories in the last generation. Now, with so much knowledge and insight achieved for understanding his personal life and his contributions to many fields, a next frontier for biographical work will be in synthesis of these strands of the life of William James. Recent and prospective work offers the promise of finding deeper meaning and implications in his work beyond, and even through, his informal style, and with integration of his apparent inconsistencies.

Empowered to cook: The crucial role of 'food agency' in making meals.

PubMed

Trubek, Amy B; Carabello, Maria; Morgan, Caitlin; Lahne, Jacob

2017-09-01

What makes an individual, on any given occasion, able and willing to prepare a meal for themselves: that is, to cook? As home cooking has increasingly become the focus of public-health, nutrition, and policy interventions and campaigns, the need for a better understanding has become apparent. It is clear that cooking is not merely a matter of mechanical skill or rote training; beyond this, it is difficult to explain why similar individuals have such different capacities for setting and achieving food-related goals. This paper proposes a new paradigm for cooking and food provisioning - termed "food agency" - that attempts to describe how an individual's desires form and are enacted in correspondence with social environments: broadly, agency emerges from the complex interplay of individual technical skills and cognitive capacities with social and cultural supports and barriers. Drawing on a close reading of anthropological and sociological research into cooking, the authors propose that an individual's ability to integrate such complexity in regard to provisioning - to possess 'food agency' - is crucial. This argument is supplemented by empirical case studies from a large body of ethnographic observations and interviews with home cooks from the United States, conducted over the last decade. Overall, more food agency means the cook is more empowered to act. Adopting the paradigm of food agency into the consideration of everyday cooking practices has the potential to support transdisciplinary food scholarship integrating individual actions within a food system and thus inform nutrition and public health interventions related to meal preparation. Copyright © 2017 Elsevier Ltd. All rights reserved.

A comparison of preprepared commercial infant feeding meals with home-cooked recipes.

PubMed

Carstairs, Sharon A; Craig, Leone Ca; Marais, Debbi; Bora, Ourania E; Kiezebrink, Kirsty

2016-11-01

To compare the cost, nutritional and food variety contents of commercial meals and published infant and young child feeding (IYCF) home-cooked recipes, and to compare nutritional contents to age-specific recommendations. Cross-sectional study. Full range of preprepared main meals available within the UK market. Main-meal recipes identified from a survey of Amazon's top 20 best-sellers and IYCF cookbooks available from local libraries. 278 commercial IYCF savoury meals from UK market and 408 home-cooked recipes from best-selling IYCF published cookbooks. Cost and nutritional content per 100 g and food variety per meal for both commercial meals and home-cooked recipes. Commercial products provided more 'vegetable' variety per meal (median=3.0; r=-0.33) than home-cooked recipes (2.0). Home-cooked recipes provided 26% more energy and 44% more protein and total fat than commercial products (r=-0.40, -0.31, -0.40, respectively) while costing less (£0.33/100 g and £0.68/100 g, respectively). The majority of commercial products (65%) met energy density recommendations but 50% of home-cooked recipes exceeded the maximum range. The majority of commercial meals provided an energy-dense meal with greater vegetable variety per meal to their home-cooked counterparts. Home-cooked recipes provided a cheaper meal option, however the majority exceeded recommendations for energy and fats. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Carboxyhaemoglobin in women exposed to different cooking fuels.

PubMed Central

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

1991-01-01

Blood carboxyhaemoglobin levels were estimated by double wavelength spectrophotometry in non-smoking women living in Chandigarh and its environs and related to the cooking fuel they used. Twenty nine used kerosene, 28 biomass fuel, and 30 liquified petroleum gas; the 27 control subjects had not done any cooking for seven days. The carboxyhaemoglobin concentrations were significantly higher in the women using the three types of fuel (mean (SEM) concentration 7.49% [corrected] (0.67%) for kerosene, 15.74% (0.83%) for biomass fuel, and 17.16% (0.62%) for liquified petroleum gas, compared with 3.52% (0.33%) in the control subjects. It is concluded that cooking with any of the three fuels causes indoor air pollution. It is important to have better designed houses with adequate ventilation and stove vents that are cleaned regularly if pollution is to be reduced. PMID:2068690

Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk.

PubMed

Mi, Xiu-Bo; Su, Yang; Bao, Lian-Jun; Tao, Shu; Zeng, Eddy Y

2017-04-26

The present study examined the bioacessibility of DDTs and PBDEs in cooked fish (yellow grouper; Epinephelus awoara) with and without heating using the colon extended physiologically based extraction test. The bioaccessibility of DDTs and PBDEs increased from 60 and 26% in raw fish to 83 and 63%, respectively, after the addition of oil to raw fish. However, they decreased from 83 to 66% and from 63 to 40%, respectively, when oil-added fish were cooked. Human health risk assessment based on bioaccessible concentrations of DDTs and PBDEs in fish showed that the maximum allowable daily fish consumption rates decreased from 25, 59, and 86 g day -1 to 22, 53, and 77 g day -1 for children, youths, and adults, respectively, after fish were cooked with oil. These findings indicated that the significance of cooking oil to the bioaccessibility of DDTs and PBDEs in food should be considered in assessments of human health risk.

A longitudinal study of resolution of allergy to well-cooked and uncooked egg.

PubMed

Clark, A; Islam, S; King, Y; Deighton, J; Szun, S; Anagnostou, K; Ewan, P

2011-05-01

Egg allergy is common and although resolution to uncooked egg has been demonstrated, there is lack of evidence to guide reintroduction of well-cooked egg. To examine the rate of resolution to well-cooked, compared with uncooked egg in children, and safety of egg challenges. A longitudinal study of egg-allergic children from 2004 to 2010, who underwent challenge with well-cooked and if negative, uncooked egg. Participants underwent repeat annual challenges and egg-specific IgE measurement. One hundred and eighty-one open egg challenges were performed in 95 children whose median age of allergy onset was 12 months. Fifty-three of 95 (56%) had at least one annual repeat challenge. Pre-study historical reactions occurred to baked egg in five (5%), lightly cooked in 58 (61%) and uncooked in nine (9%); respiratory reactions occurred in 11 (12%) and seven (7%) had anaphylaxis; adrenaline was used during five reactions. There were 77 well-cooked and 104 uncooked egg challenges. Tolerance was gained twice as rapidly to well-cooked than uncooked egg (median 5.6 vs. 10.3 years; P<0.0001) and continued to 13 years; hazard ratio 2.23 (95% confidence interval 1.6-3.9). Nearly 1/3 had resolved allergy to well-cooked egg at 3 years and 2/3 at 6 years. Of 28/77 (37%) positive well-cooked egg challenges, 65% had cutaneous symptoms, 68% gastrointestinal and 39% rhinitis, with no other respiratory reactions. Adrenaline was not required. CONCLUSIONS AND CLINICAL RELEVANCE RESOLUTION: of egg allergy takes place over many years, with children outgrowing allergy to well-cooked egg approximately twice as quickly as they outgrow allergy to uncooked egg. There were no severe reactions to well-cooked egg challenge, and adrenaline was not required. Our data support initiation of home reintroduction of well-cooked egg from 2 to 3 years of age in children with previous mild reactions and no asthma. Resolution continues to occur in older children, so that despite an earlier positive challenge

History through Red Eyes: A Conversation with James Loewen

ERIC Educational Resources Information Center

Jetty, Mike

2006-01-01

This article presents a conversation with James Loewen. Loewen is an author, historian, and professor. In a recent conversation with the author, he shared his views on how American Indian topics and events are traditionally taught and offered his insights into what teachers can do to accommodate multiple perspectives in their examination of…

Beyond Walls: A Strategic Plan for James White Library.

ERIC Educational Resources Information Center

Andrews Univ., Berrien Springs, MI. James White Library.

The strategic plan for the James White Library of Andrews University uses the phrase "beyond walls," rather than the catchphrase "library without walls," to acknowledge that printed matter is here to stay but that the paradigm in which it operates is open to innovation and exploration. The fundamental changes taking place in…

A Shattering Epiphany in James Joyce's "Araby"

ERIC Educational Resources Information Center