The US Cruise Ship Industry.

ERIC Educational Resources Information Center

Miller, Willis H.

1985-01-01

The cruise ship industry relates directly to many features of the natural and cultural environments. The U.S. cruise ship industry is analyzed. Discusses the size of the industry, precruise passenger liners, current cruise ships, cruise regions and routes, ports of call, major ports, passengers, and future prospects. (RM)

SeaWiFS Postlaunch Technical Report Series. Volume 2; AMT-5 Cruise Report

NASA Technical Reports Server (NTRS)

Hooker, Stanford B. (Editor); Firestone, Elaine R. (Editor); Aiken, James; Cummings, Denise G.; Gibb, Stuart W.; Rees, Nigel W.; Woodd-Walker, Rachel; Woodward, E. Malcolm S.; Woolfenden, James; Berthon, Jean-Francois;

Supersonic Cruise Technology

NASA Technical Reports Server (NTRS)

Mclean, F. Edward

1985-01-01

The history and status of supersonic cruise research is covered. The early research efforts of the National Advisory Committee for Aeronautics and efforts during the B-70 and SST phase are included. Technological progress made during the NASA Supersonic Cruise Research and Variable Cycle Engine programs are presented. While emphasis is on NASA's contributions to supersonic cruise research in the U.S., also noted are developments in England, France, and Russia. Written in nontechnical language, this book presents the most critical technology issues and research findings.

Travelers' Health: Cruise Ship Travel

MedlinePlus

... Motion Sickness ). PRECAUTIONS FOR CRUISE SHIP TRAVELERS Pretravel Evaluate the type and length of the planned cruise ... Peake DE, Gray CL, Ludwig MR, Hill CD. Descriptive epidemiology of injury and illness among cruise ship ...

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.

43 CFR 5422.1 - Cruise sales.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 43 Public Lands: Interior 2 2013-10-01 2013-10-01 false Cruise sales. 5422.1 Section 5422.1 Public... OF THE INTERIOR FOREST MANAGEMENT (5000) PREPARATION FOR SALE Volume Measurements § 5422.1 Cruise sales. As the general practice, the Bureau will sell timber on a tree cruise basis. ...

43 CFR 5422.1 - Cruise sales.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 43 Public Lands: Interior 2 2011-10-01 2011-10-01 false Cruise sales. 5422.1 Section 5422.1 Public... OF THE INTERIOR FOREST MANAGEMENT (5000) PREPARATION FOR SALE Volume Measurements § 5422.1 Cruise sales. As the general practice, the Bureau will sell timber on a tree cruise basis. ...

43 CFR 5422.1 - Cruise sales.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 43 Public Lands: Interior 2 2012-10-01 2012-10-01 false Cruise sales. 5422.1 Section 5422.1 Public... OF THE INTERIOR FOREST MANAGEMENT (5000) PREPARATION FOR SALE Volume Measurements § 5422.1 Cruise sales. As the general practice, the Bureau will sell timber on a tree cruise basis. ...

43 CFR 5422.1 - Cruise sales.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 43 Public Lands: Interior 2 2014-10-01 2014-10-01 false Cruise sales. 5422.1 Section 5422.1 Public... OF THE INTERIOR FOREST MANAGEMENT (5000) PREPARATION FOR SALE Volume Measurements § 5422.1 Cruise sales. As the general practice, the Bureau will sell timber on a tree cruise basis. ...

Cruise Missile Engines

NASA Technical Reports Server (NTRS)

1982-01-01

Williams International's F107 fanjet engine is used in two types of cruise missiles, Navy-sponsored Tomahawk and the Air Force AGM-86B Air Launched Cruise Missile (ALCM). Engine produces about 600 pounds thrust, is one foot in diameter and weighs only 141 pounds. Design was aided by use of a COSMIC program in calculating airflows in engine's internal ducting, resulting in a more efficient engine with increased thrust and reduced fuel consumption.

Norovirus Transmission on Cruise Ship

PubMed Central

Isakbaeva, Elmira T.; Beard, R. Suzanne; Bulens, Sandra N.; Mullins, James; Monroe, Stephan S.; Bresee, Joseph; Sassano, Patricia; Cramer, Elaine H.; Glass, Roger I.

2005-01-01

We describe an investigation of a norovirus gastroenteritis outbreak aboard a cruise ship affecting 6 consecutive cruises and the use of sequence analysis to determine modes of virus transmission. Noroviruses (NoV), are the most common cause of infectious acute gastroenteritis and are transmitted feco-orally through food and water, directly from person to person and by environmental contamination (1). These viruses are often responsible for protracted outbreaks in closed settings, such as cruise ships, nursing homes, and hospitals (2,3). PMID:15705344

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.

Wake-Vortex Hazards During Cruise

NASA Technical Reports Server (NTRS)

Rossow, Vernon J.; James, Kevin D.; Nixon, David (Technical Monitor)

1998-01-01

Even though the hazard posed by lift-generated wakes of subsonic transport aircraft has been studied extensively for approach and departure at airports, only a small amount of effort has gone into the potential hazard at cruise altitude. This paper reports on a studio of the wake-vortex hazard during cruise because encounters may become more prevalent when free-flight becomes available and each aircraft, is free to choose its own route between destinations. In order to address the problem, the various fluid-dynamic stages that vortex wakes usually go through as they age will be described along with estimates of the potential hazard that each stage poses. It appears that a rolling-moment hazard can be just as severe at cruise as for approach at airports, but it only persists for several minutes. However, the hazard posed by the downwash in the wake due to the lift on the generator aircraft persists for tens of minutes in a long narrow region behind the generating aircraft. The hazard consists of severe vertical loads when an encountering aircraft crosses the wake. A technique for avoiding vortex wakes at cruise altitude will be described. To date the hazard posed by lift-generated vortex wakes and their persistence at cruise altitudes has been identified and subdivided into several tasks. Analyses of the loads to be encounter and are underway and should be completed shortly. A review of published literature on the subject has been nearly completed (see text) and photographs of vortex wakes at cruise altitudes have been taken and the various stages of decay have been identified. It remains to study and sort the photographs for those that best illustrate the various stages of decay after they are shed by subsonic transport aircraft at cruise altitudes. The present status of the analysis and the paper are described.

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.

Cruise Ship Plume Tracking Survey Report

NASA Astrophysics Data System (ADS)

2002-09-01

The U. S. Environmental Protection Agency (EPA) is developing a Cruise Ship Discharge Assessment Report in response to a petition the agency received in March 2000. The petition requested that EPA assess and where necessary control discharges from cruise ships. Comments received during public hearings, in 2000, resulted in the EPA agreeing to conduct a survey to assess the discharge plumes resulting from cruise ships, operating in ocean waters off the Florida coast and to compare the results to the Alaska dispersion models. This survey report describes the daily activities of August 2001 Cruise Ship Plume Tracking Survey, and provides a synopsis of the observations from the survey. It also provides data that can be used to assess dispersion of cruise ship wastewater discharges, while in transit. A description of the survey methods is provided in Section 2. Survey results are presented in Section 3. Findings and conclusions are discussed in Section 4.

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…

Cruise performance and range prediction reconsidered

NASA Astrophysics Data System (ADS)

Torenbeek, Egbert

1997-05-01

A unified analytical treatment of the cruise performance of subsonic transport aircraft is derived, valid for gas turbine powerplant installations: turboprop, turbojet and turbofan powered aircraft. Different from the classical treatment the present article deals with compressibility effects on the aerodynamic characteristics. Analytical criteria are derived for optimum cruise lift coefficient and Mach number, with and without constraints on the altitude and engine rating. A simple alternative to the Bréguet range equation is presented which applies to several practical cruising flight techniques: flight at constant altitude and Mach number and stepped cruise/climb. A practical non-iterative procedure for computing mission and reserve fuel loads in the preliminary design stage is proposed.

Cruise Missile Penaid Nonproliferation: Hindering the Spread of Countermeasures Against Cruise Missile Defenses

DTIC Science & Technology

2014-01-01

this report treats cruise missile penaids and UAV penaids, sometimes called “self-protection” (see La Franchi , 2004), interchangeably. 8 Cruise...Penaid Export Controls 41 2. Anti-Jam Equipment MTCR Item 11.A.3.b.3 (Avionics): Current text: “Receiving equipment for Global Navigation Satellite...subsystems beyond those for global navigation satellite systems to all sensor, navigation, and communications systems, and add “including multi-mode

Gastrointestinal illness on passenger cruise ships, 1975-1978.

PubMed Central

Dannenberg, A L; Yashuk, J C; Feldman, R A

1982-01-01

Following investigations in 1972-1973 of outbreaks of enteric disease on cruise ships using American ports, a surveillance system was established which required that 24 hours before arrival in port, each ship report the number of persons with diarrheal illness seen by the ship's physician during the cruise. The reported data were found to be reliable; they established a baseline incidence for diarrhea on cruise ships. A significantly high portion of enteric disease outbreaks occurred on vessels that did not pass routine annual or semiannual sanitation inspections. The cruise ship sanitation program, developed with the cooperation of the cruise ship industry and the Centers for Disease Control, appears to have been successful in reducing the overall rate of cruise ship associated outbreaks of enteric illness. PMID:7065338

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.

Robust predictive cruise control for commercial vehicles

NASA Astrophysics Data System (ADS)

Junell, Jaime; Tumer, Kagan

2013-10-01

In this paper we explore learning-based predictive cruise control and the impact of this technology on increasing fuel efficiency for commercial trucks. Traditional cruise control is wasteful when maintaining a constant velocity over rolling hills. Predictive cruise control (PCC) is able to look ahead at future road conditions and solve for a cost-effective course of action. Model- based controllers have been implemented in this field but cannot accommodate many complexities of a dynamic environment which includes changing road and vehicle conditions. In this work, we focus on incorporating a learner into an already successful model- based predictive cruise controller in order to improve its performance. We explore back propagating neural networks to predict future errors then take actions to prevent said errors from occurring. The results show that this approach improves the model based PCC by up to 60% under certain conditions. In addition, we explore the benefits of classifier ensembles to further improve the gains due to intelligent cruise control.

33 CFR 104.295 - Additional requirements-cruise ships.

Code of Federal Regulations, 2011 CFR

2011-07-01

... ships. 104.295 Section 104.295 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND... requirements—cruise ships. (a) At all MARSEC Levels, the owner or operator of a cruise ship must ensure the... cruise ship must ensure that security briefs to passengers about the specific threat are provided. ...

33 CFR 104.295 - Additional requirements-cruise ships.

Code of Federal Regulations, 2014 CFR

2014-07-01

... ships. 104.295 Section 104.295 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND... requirements—cruise ships. (a) At all MARSEC Levels, the owner or operator of a cruise ship must ensure the... cruise ship must ensure that security briefs to passengers about the specific threat are provided. ...

33 CFR 104.295 - Additional requirements-cruise ships.

Code of Federal Regulations, 2012 CFR

2012-07-01

... ships. 104.295 Section 104.295 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND... requirements—cruise ships. (a) At all MARSEC Levels, the owner or operator of a cruise ship must ensure the... cruise ship must ensure that security briefs to passengers about the specific threat are provided. ...

33 CFR 104.295 - Additional requirements-cruise ships.

Code of Federal Regulations, 2013 CFR

2013-07-01

... ships. 104.295 Section 104.295 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND... requirements—cruise ships. (a) At all MARSEC Levels, the owner or operator of a cruise ship must ensure the... cruise ship must ensure that security briefs to passengers about the specific threat are provided. ...

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

Epidemiology of gastroenteritis on cruise ships, 2001-2004.

PubMed

Cramer, Elaine H; Blanton, Curtis J; Blanton, Lenee H; Vaughan, George H; Bopp, Cheryl A; Forney, David L

2006-03-01

The incidence of diarrheal disease among cruise ship passengers declined from 29.2 cases per 100,000 passenger days in 1990 to 16.3 per 100,000 passenger days in 2000. In 2002, the Vessel Sanitation Program of the Centers for Disease Control and Prevention reported 29 outbreaks (3% or more passengers ill) of acute gastroenteritis on cruise ships, an increase from 3 the previous year. This analysis of gastroenteritis on cruise ships, conducted in 2005, details the increase in outbreak incidence rates during 2001 through 2004. Using Gastrointestinal Illness Surveillance System data, investigators evaluated incidence rates of gastroenteritis on cruise ships calling on U.S. ports, carrying 13 or more passengers, by cruise length and reporting region during the study period. The investigators also evaluated the association between inspection scores, and gastroenteritis incidence and the frequency of outbreaks in 2001 through 2004. During the study period, the background and outbreak-associated incidence rates of passengers with acute gastroenteritis per cruise were 25.6 and 85, respectively. Acute gastroenteritis outbreaks per 1000 cruises increased overall from 0.65 in 2001 to 5.46 in 2004; outbreaks increased from 2 in 2001 to a median of 15 per year in 2002-2004. Median ship inspection scores remained relatively constant during the study period (median 95 on a 100-point scale), and were not significantly associated with either gastroenteritis incidence rates (risk ratio, 1.00; 95% confidence interval, 0.98-1.02) or outbreak frequency (Spearman's coefficient, 0.01, p=0.84). Despite good performance on environment health sanitation inspections by cruise ships, the expectation of passenger cases of gastroenteritis on an average 7-day cruise increased from two cases during 1990-2000 to three cases during the study period. This increase, likely attributable to noroviruses, highlights the inability of environmental programs to fully predict and prevent risk factors common

A study of altitude-constrained supersonic cruise transport concepts

NASA Technical Reports Server (NTRS)

Tice, David C.; Martin, Glenn L.

1992-01-01

The effect of restricting maximum cruise altitude on the mission performance of two supersonic transport concepts across a selection of cruise Mach numbers is studied. Results indicate that a trapezoidal wing concept can be competitive with an arrow wing depending on the altitude and Mach number constraints imposed. The higher wing loading of trapezoidal wing configurations gives them an appreciably lower average cruise altitude than the lower wing loading of the arrow wing configurations, and this advantage increases as the maximum allowable cruise altitude is reduced.

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.

Cruise tap versus handshake: using common sense to reduce hand contamination and germ transmission on cruise ships.

PubMed

Dahl, Eilif

2016-01-01

A firm handshake is a widely used greeting, but contaminated fingers and palms can also transfer bacteria and virus. Hand sanitation is important to prevent spreading of contagious diseases, but to wash hands properly takes too much time to ensure satisfactory compliance. Banning the handshake from health care settings has been proposed, but an alternative, less contagious form of greeting must be substituted. Cruise ships are particular vulnerable to infectious diseases that are transferred from person to person. The fist bump, common in some subcultures, has become increasing popular as the greeting-of-choice on smaller cruise vessels. To further reduce the contact area, a modification of the fist bump, the 'cruise tap', where only two knuckles briefly touch each other, is recommended.

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

An algorithm to estimate aircraft cruise black carbon emissions for use in developing a cruise emissions inventory.

PubMed

Peck, Jay; Oluwole, Oluwayemisi O; Wong, Hsi-Wu; Miake-Lye, Richard C

2013-03-01

To provide accurate input parameters to the large-scale global climate simulation models, an algorithm was developed to estimate the black carbon (BC) mass emission index for engines in the commercial fleet at cruise. Using a high-dimensional model representation (HDMR) global sensitivity analysis, relevant engine specification/operation parameters were ranked, and the most important parameters were selected. Simple algebraic formulas were then constructed based on those important parameters. The algorithm takes the cruise power (alternatively, fuel flow rate), altitude, and Mach number as inputs, and calculates BC emission index for a given engine/airframe combination using the engine property parameters, such as the smoke number, available in the International Civil Aviation Organization (ICAO) engine certification databank. The algorithm can be interfaced with state-of-the-art aircraft emissions inventory development tools, and will greatly improve the global climate simulations that currently use a single fleet average value for all airplanes. An algorithm to estimate the cruise condition black carbon emission index for commercial aircraft engines was developed. Using the ICAO certification data, the algorithm can evaluate the black carbon emission at given cruise altitude and speed.

Cruise ship's doctors - company employees or independent contractors?

PubMed

Dahl, Eilif

2016-01-01

Traditionally, cruise companies have stated that they are in the transport business but not in the business of providing medical services to passengers. They have claimed not to be able to supervise or control the ship's medical personnel and cruise ship's doctors have therefore mostly been signed on as independent contractors, not employees. A United States court decision from 1988, Barbetta versus S/S Bermuda Star, supported this view and ruled that a ship's owner cannot be held vicariously liable for the negligence of the ship's doctor directed at the ship's passengers. Some years ago a cruise passenger fell and hit his head while boarding a trolley ashore. Hours later he was seen aboard by the ship's doctor, who sent him to a local hospital. He died 1 week later, and his daughter filed a complaint alleging the cruise company was vicariously liable for the purported negligence of the ship's doctor and nurse, under actual or apparent agency theories. A United States district court initially dismissed the case, but in November 2014 the United States Court of Appeals for the Eleventh Circuit disagreed and reversed. From then on independently contracted ship's doctors may be considered de facto employees of the cruise line. The author discusses the employment status of physicians working on cruise ships and reviews arguments for and against the Appellate Court's decision.

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.

BENCAL Cruise Report

NASA Technical Reports Server (NTRS)

Hooker, Stanford B. (Editor); Firestone, Elaine R. (Editor); Barlow, Ray; Sessions, Heather; Silulwane, Nonkqubela; Engel, Hermann; Aiken, James; Fishwick, James; Martinez-Vicente, Victor; Morel, Andre

2003-01-01

This report documents the scientific activities on board the South African Fisheries Research Ship (FRS) Africana during an ocean color calibration and validation cruise in the Benguela upwelling ecosystem (BEN-CAL), 4-17 October 2002. The cruise, denoted Afncana voyage 170, was staged in the southern Benguela between Cape Town and the Orange River within the region 14-18.5 deg E,29-34 deg S, with 15 scientists participat- ing from seven different international organizations. Uniquely in October 2002, four high-precision ocean color sensors were operational, and these included the Moderate Resolution Imaging Spectroradiometer (MODIS) instruments on the Aqua and Terra spacecraft, the Medium Resolution Imaging Spectrometer (MERIS), and the Sea-viewing Wide Field-of-view Sensor (SeaWiFS). SeaWiFS imagery was transmitted daily to the ship to assist in choosing the vessel's course and selecting stations for bio-optical deployments. There were four primary objectives of the cruise. The first was to conduct bio-optical measurements with above- and in-water optical instruments to vicariously calibrate the satellite sensors. The second was to interrelate diverse measurements of the apparent optical properties (AOPs) at satellite sensor wavelengths with inherent optical properties (IOPs) and bio-optically active constituents of seawater such as particles, pigments, and dissolved compounds. The third was to determine the interrelationships between optical properties, phytoplankton pigment composition, photosynthetic rates, and primary production, while the fourth objective was to collect samples for a second pigment round-robin intercalibration experiment. Weather conditions were generally very favorable, and a range of hyperspectral and fixed wavelength AOP instruments were deployed during daylight hours. Various IOP instruments were used to determine the absorption, attenuation, scattering, and backscattering properties of particulate matter and dissolved substances, while

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

Mars Science Laboratory Spacecraft During Cruise, Artist Concept

NASA Image and Video Library

2011-10-03

This is an artist concept of NASA Mars Science Laboratory spacecraft during its cruise phase between launch and final approach to Mars. The spacecraft includes a disc-shaped cruise stage on the left attached to the aeroshell.

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…

CruiseViewer: SIOExplorer Graphical Interface to Metadata and Archives.

NASA Astrophysics Data System (ADS)

Sutton, D. W.; Helly, J. J.; Miller, S. P.; Chase, A.; Clark, D.

2002-12-01

We are introducing "CruiseViewer" as a prototype graphical interface for the SIOExplorer digital library project, part of the overall NSF National Science Digital Library (NSDL) effort. When complete, CruiseViewer will provide access to nearly 800 cruises, as well as 100 years of documents and images from the archives of the Scripps Institution of Oceanography (SIO). The project emphasizes data object accessibility, a rich metadata format, efficient uploading methods and interoperability with other digital libraries. The primary function of CruiseViewer is to provide a human interface to the metadata database and to storage systems filled with archival data. The system schema is based on the concept of an "arbitrary digital object" (ADO). Arbitrary in that if the object can be stored on a computer system then SIOExplore can manage it. Common examples are a multibeam swath bathymetry file, a .pdf cruise report, or a tar file containing all the processing scripts used on a cruise. We require a metadata file for every ADO in an ascii "metadata interchange format" (MIF), which has proven to be highly useful for operability and extensibility. Bulk ADO storage is managed using the Storage Resource Broker, SRB, data handling middleware developed at the San Diego Supercomputer Center that centralizes management and access to distributed storage devices. MIF metadata are harvested from several sources and housed in a relational (Oracle) database. For CruiseViewer, cgi scripts resident on an Apache server are the primary communication and service request handling tools. Along with the CruiseViewer java application, users can query, access and download objects via a separate method that operates through standard web browsers, http://sioexplorer.ucsd.edu. Both provide the functionability to query and view object metadata, and select and download ADOs. For the CruiseViewer application Java 2D is used to add a geo-referencing feature that allows users to select basemap images

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…

An Unmanned Aerial Vehicle Cluster Network Cruise System for Monitor

NASA Astrophysics Data System (ADS)

Jiang, Jirong; Tao, Jinpeng; Xin, Guipeng

2018-06-01

The existing maritime cruising system mainly uses manned motorboats to monitor the quality of coastal water and patrol and maintenance of the navigation -aiding facility, which has the problems of high energy consumption, small range of cruise for monitoring, insufficient information control and low visualization. In recent years, the application of UAS in the maritime field has alleviated the phenomenon above to some extent. A cluster-based unmanned network monitoring cruise system designed in this project uses the floating small UAV self-powered launching platform as a carrier, applys the idea of cluster, and combines the strong controllability of the multi-rotor UAV and the capability to carry customized modules, constituting a unmanned, visualized and normalized monitoring cruise network to realize the functions of maritime cruise, maintenance of navigational-aiding and monitoring the quality of coastal water.

Diarrhea and related factors among passengers on world cruises departing from Japan.

PubMed

Yamakawa, Michiyo; Sasai, Megumi; Kasai, Yosuke; Tsuda, Toshihide; Suzuki, Etsuji

2018-01-25

Despite growth in the number of cruises worldwide, evidence about diarrhea experienced by cruise ship passengers remains sparse. We investigated rates of diarrhea and related factors among passengers on world cruises departing from Japan. Targeting passengers on five world cruises (n = 4180) from 2012 to 2013 (85-103 travel days), we calculated rates of health seeking behavior for diarrhea by sex, age group, and number of roommates for each cruise. We estimated rate ratios and 95% confidence intervals, using the group aged 20-39 years, women, and 2-4 roommates as referent categories. We found 5.04-6.00 cases per 10,000 person-days in the five cruises, with an elevated number after calling at ports. Older passengers (>60 years) and passengers with fewer roommates had an elevated risk of health seeking behavior for diarrhea, although passengers aged <20 years had an elevated risk on one cruise. After controlling for covariates (including cruise), significant associations remained for passengers aged >60 years and without roommates. Older passengers and passengers with fewer roommates may be more likely to seek medical treatment for diarrhea during travel on a world cruise, and should take preventive measures. Copyright © 2018. Published by Elsevier Ltd.

Cruise-ship--associated Legionnaires disease, November 2003-May 2004.

PubMed

2005-11-18

More than 9.4 million passengers traveled on pleasure cruises departing from North American ports in 2004, an increase of 13% since 2003 and 41% since 2001. Cruise ships typically transport closed populations of thousands of persons, often from diverse parts of the world. Travelers are at risk for becoming ill while on board, most commonly from person-to-person spread of viral gastrointestinal illnesses. Certain environmental organisms, such as Legionella spp., pose a risk to vulnerable passengers. During November 2003-May 2004, eight cases of Legionnaires disease (LD) among persons who had recently traveled on cruise ships were reported to CDC. This report describes these cases to raise clinician awareness of the potential for cruise-ship--associated LD and to emphasize the need for identification and reporting of cases to facilitate investigation.

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)

First-Order Altitude Effects on the Cruise Efficiency of Subsonic Transport Aircraft

NASA Technical Reports Server (NTRS)

Guynn, Mark D.

2011-01-01

Aircraft fuel efficiency is a function of many different parameters, including characteristics of the engines, characteristics of the airframe, and the conditions under which the aircraft is operated. For a given vehicle, the airframe and engine characteristics are for the most part fixed quantities and efficiency is primarily a function of operational conditions. One important influence on cruise efficiency is cruise altitude. Various future scenarios have been postulated for cruise altitude, from the freedom to fly at optimum altitudes to altitude restrictions imposed for environmental reasons. This report provides background on the fundamental relationships determining aircraft cruise efficiency and examines the sensitivity of efficiency to cruise altitude. Analytical models of two current aircraft designs are used to derive quantitative results. Efficiency penalties are found to be generally less than 1% when within roughly 2000 ft of the optimum cruise altitude. Even the restrictive scenario of constant altitude cruise is found to result in a modest fuel consumption penalty if the fixed altitude is in an appropriate range.

33 CFR 104.295 - Additional requirements-cruise ships.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 33 Navigation and Navigable Waters 1 2010-07-01 2010-07-01 false Additional requirements-cruise ships. 104.295 Section 104.295 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND SECURITY MARITIME SECURITY MARITIME SECURITY: VESSELS Vessel Security Requirements § 104.295 Additional requirements—cruise ships. (a) At all MARSEC...

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...

Further considerations of engine emissions from subsonic aircraft at cruise altitude

NASA Astrophysics Data System (ADS)

Lee, S. H.; Le Dilosquer, M.; Singh, R.; Rycroft, M. J.

The most significant man-made sources of pollution of the higher troposphere and lower stratosphere are exhaust emissions from civil subsonic aircraft at cruise altitude (8-12 km). This paper examines such issues by computational modelling of Boeing 747-400 flights during their cruise phase between selected city pairs, for example London to Tokyo. The engine performance, exhaust pollutant prediction, and detailed flight history analysis effects of different Mach numbers and of increasing the cruise altitude from 9.8 to 12.1 km during the flight rather than staying at a constant cruise altitude of 10.5 km are studied in detail. To minimise the overall effects of atmospheric pollution, a Mach number of 0.85 and increasing altitude is the favoured cruise technique.

An outbreak of Cyclospora infection on a cruise ship.

PubMed

Gibbs, R A; Nanyonjo, R; Pingault, N M; Combs, B G; Mazzucchelli, T; Armstrong, P; Tarling, G; Dowse, G K

2013-03-01

In 2010, an outbreak of cyclosporiasis affected passengers and crew on two successive voyages of a cruise ship that departed from and returned to Fremantle, Australia. There were 73 laboratory-confirmed and 241 suspected cases of Cyclospora infection reported in passengers and crew from the combined cruises. A case-control study performed in crew members found that illness was associated with eating items of fresh produce served onboard the ship, but the study was unable conclusively to identify the responsible food(s). It is likely that one or more of the fresh produce items taken onboard at a south-east Asian port during the first cruise was contaminated. If fresh produce supplied to cruise ships is sourced from countries or regions where Cyclospora is endemic, robust standards of food production and hygiene should be applied to the supply chain.

Descriptive epidemiology of injury and illness among cruise ship passengers.

PubMed

Peake, D E; Gray, C L; Ludwig, M R; Hill, C D

1999-01-01

To provide information, which can be used in the formation of guidelines concerning medical facilities and staff on cruise ships, on the descriptive epidemiology of the medical conditions encountered by cruise ship physicians. A retrospective descriptive epidemiologic study design was used to evaluate patient physician encounters on cruises originating in a calendar-year period for the 4 ships of a major cruise ship line with cruises originating in the United States. Demographic data regarding sex and age of the passengers on these ships were available for each cruise. We collected information on patient age, sex, chief complaint, diagnoses, treatment, and patient disposition recorded in the patients' medical records in the ships' medical logs. Seven thousand one hundred forty-seven new patient visits occurred in a population of 196,171 passengers and 1,537,298 passenger days; 56.7% of passengers were female, and 60.7% of patients were female; 43.3% of passengers and 39.6% of patients were male. Visits to the ship infirmaries were made for the following reasons: 18.2% of visits were related to injuries, 69.3% were related to medical conditions, and 12.5% were unspecified or other conditions. The most common diagnosis was respiratory tract infection (29.1%); 11% of patients had a serious or potentially life-threatening diagnosis. The most common group of prescription medications prescribed was antibiotics. Many different injuries and illnesses occur on board cruise ships. The spectrum is similar in many respects to the patients presenting to emergency departments. Cruise lines must prepare for the initial treatment and stabilization of patients with serious illnesses or injuries with appropriately qualified and equipped medical personnel and establish procedures for disembarkation of patients to facilities capable of handling such conditions.

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.

Cruise control: prevention and management of sexual violence at sea.

PubMed

O'Connor, Mike

2015-03-01

The drug-related death of Dianne Brimble on the P&O cruise liner Pacific Sky in 2002 triggered a wide-ranging review of the safety on board cruise ships operating in the Australian market. This column assesses the frequency of recent sexual assaults on cruise ships and examines the findings and recommendations of the Brimble inquest, focusing on the Commonwealth government's response to those recommendations. The problem of jurisdiction on flag of convenience registered ships is discussed, with emphasis on a possible co-operative arrangement between Australian police and foreign flag states. It seems likely that the United States and Canadian models of cruise ship regulation to enhance passenger safety will in part be introduced in Australia.

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.

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...

Development and qualification of the US Cruise Missile Propulsion System

NASA Astrophysics Data System (ADS)

Reardon, William H.; Cifone, Anthony J.

1992-09-01

This paper provides a description of the very successful Cruise Missile gas turbine propulsion program managed by the United States Department of Defense. The paper contains a summary of the procurement process, the technical and programmatic milestones, issues and challenges, and lessons learned. In the past fifteen years, testing at the Naval Air Propulsion Center has included over 800 cruise engine development and component substantiation efforts spanning the engine specification qualification requirements. This paper provides a detailed account of environmental test techniques used to qualify the F107 family of gas turbine engines which propel the U.S. Cruise Missile. In addition, a missile freestream flight test simulation for the TOMAHAWK Cruise Missile is discussed along with current and future program efforts.

Supersonic cruise vehicle research/business jet

NASA Technical Reports Server (NTRS)

Kelly, R. J.

1980-01-01

A comparison study of a GE-21 variable propulsion system with a Multimode Integrated Propulsion System (MMIPS) was conducted while installed in small M = 2.7 supersonic cruise vehicles with military and business jet possibilities. The 1984 state of the art vehicles were sized to the same transatlantic range, takeoff distance, and sideline noise. The results indicate the MMIPS would result in a heavier vehicle with better subsonic cruise performance. The MMIPS arrangement with one fan engine and two satellite turbojet engines would not be appropriate for a small supersonic business jet because of design integration penalties and lack of redundancy.

User's Manual for Total-Tree Multiproduct Cruise Program

Treesearch

Alexander Clark; Thomas M. Burgan; Richard C. Field; Peter E. Dress

1985-01-01

This interactive computer program uses standard tree-cruise data to estimate the weight and volume of the total tree, saw logs, plylogs, chipping logs, pulpwood, crown firewood, and logging residue in timber stands.Input is cumulative cruise data for tree counts by d.b.h. and height. Output is in tables: board-foot volume by d.b.h.; total-tree and tree-component...

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...

33 CFR 105.290 - Additional requirements-cruise ship terminals.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 33 Navigation and Navigable Waters 1 2011-07-01 2011-07-01 false Additional requirements-cruise ship terminals. 105.290 Section 105.290 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF... Additional requirements—cruise ship terminals. At all MARSEC Levels, in coordination with a vessel moored at...

33 CFR 105.290 - Additional requirements-cruise ship terminals.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 33 Navigation and Navigable Waters 1 2012-07-01 2012-07-01 false Additional requirements-cruise ship terminals. 105.290 Section 105.290 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF... Additional requirements—cruise ship terminals. At all MARSEC Levels, in coordination with a vessel moored at...

33 CFR 105.290 - Additional requirements-cruise ship terminals.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 33 Navigation and Navigable Waters 1 2013-07-01 2013-07-01 false Additional requirements-cruise ship terminals. 105.290 Section 105.290 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF... Additional requirements—cruise ship terminals. At all MARSEC Levels, in coordination with a vessel moored at...

33 CFR 105.290 - Additional requirements-cruise ship terminals.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 33 Navigation and Navigable Waters 1 2014-07-01 2014-07-01 false Additional requirements-cruise ship terminals. 105.290 Section 105.290 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF... Additional requirements—cruise ship terminals. At all MARSEC Levels, in coordination with a vessel moored at...

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.

33 CFR 105.290 - Additional requirements-cruise ship terminals.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 33 Navigation and Navigable Waters 1 2010-07-01 2010-07-01 false Additional requirements-cruise ship terminals. 105.290 Section 105.290 Navigation and Navigable Waters COAST GUARD, DEPARTMENT OF HOMELAND SECURITY MARITIME SECURITY MARITIME SECURITY: FACILITIES Facility Security Requirements § 105.290 Additional requirements—cruise ship terminals...

Cruise Report for G1-03-GM, USGS Gas Hydrates Cruise, R/V Gyre, 1-14 May 2003, Northern Gulf of Mexico

USGS Publications Warehouse

Hutchinson, Deborah R.; Hart, Patrick E.

2004-01-01

This report gives a summary of the field program and instrumentation used on the R/V Gyre in the Gulf of Mexico in May, 2003, to collect multichannel seismic data in support of USGS and Department of Energy gas hydrate studies. Tabulated statistics, metadata, figures and maps are included to show the breadth of data collected and preliminary interpretations made during the field program. Geophysical data collected during this cruise will be released in a separate report. At the start of the cruise, three test lines were run to compare different source configurations in order to optimize data quality for the objectives of the cruise. The source chosen was the 13/13 in3 Generator-Injector (GI) Gun. Following these tests, a total of 101 lines (approximately 1033 km) of 24-channel high-resolution seismic reflection data were collected in the northern Gulf of Mexico. 59 lines (about 600 km) were collected in and around lease block Keathley Canyon 195. An additional 4 lines (85 km) provided a seismic tie between the Keathley Canyon data and USGS multichannel data collected in 1999. About 253 km of data were collected along 35 short lines in and around lease block Atwater Valley 14 on the floor of the Mississippi Canyon. Three lines (53 km) completed the cruise and provided a seismic tie to USGS multichannel data collected in 1998. Two on-board trained marine-mammal observers fulfilled the requirements determined by NOAA/National Marine Fisheries Service to avoid incidental harassment of marine mammals as established in the Marine Mammal Protection Act (MMPA). A total of three species of dolphins were observed during the cruise and one basking shark. No sperm whales were sighted. During the cruise, seismic operations were not delayed or terminated because of marine mammal activity.

An outbreak of viral gastroenteritis on a cruise ship.

PubMed

McEvoy, M; Blake, W; Brown, D; Green, J; Cartwright, R

1996-12-06

Three hundred and seventy-eight passengers reported gastroenteritis during four cruises in the western Mediterranean on consecutive weeks of 1995. The rate at which cases were reported each day increased on the fourth cruise. The ship's owner commissioned an epidemiological investigation from the PHLS Communicable Disease Surveillance Centre. Cases reported explosive vomiting and diarrhoea, which lasted from 24 hours to five days, and were suggestive of viral gastroenteritis. No food handlers reported illness, but enquiries suggested that some had been ill and treated themselves. No bacterial pathogens were isolated from faecal specimens provided by cases or from water, food, and environmental samples taken from the galley. Small round structured viruses (SRSV) were identified by reverse transcriptase polymerase chain reaction in two faecal specimens and one specimen of vomit from people who became ill during the fourth cruise. SRSV was also identified in one faecal specimen by electron microscopy. Environmental inspection revealed inappropriate food handling, hygiene, and storage. During one 24 hour period no chlorine was detectable in the water. A case control study conducted on the fourth cruise sought details of exposure to various foodstuffs, unbottled water, and various parts of the ship. No significant associations were found between illness and any exposures. The evidence strongly suggested a continuing outbreak of SRSV infection transmitted from person to person. Some passengers remained on board for a second week and could have transmitted their infection to new arrivals. The ship was cleared and disinfected at the end of the fourth cruise in order to interrupt transmission. Fewer than 10 cases presented in each of the fifth and sixth cruises.

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)

Cruise control.

PubMed

Pati, Anita

2007-09-01

'I 'd rather have three hours on a beach in Barbados than a week in Wolverhampton,' says nurse Andrea Brown, comparing her previous life in the English midlands to the dream she lives today. Ms Brown has found a way to mix her wanderlust with her love of emergency care by getting a job as a nurse on a luxury cruise ship. Her current tour of duty is on the opulent Cunard liner, Queen Mary 2 (QM2), which she has been aboard for several months.

Dispelling myths about verification of sea-launched cruise missiles.

PubMed

Lewis, G N; Ride, S K; Townsend, J S

1989-11-10

It is widely believed that an arms control limit on nuclear-armed sea-launched cruise missiles would be nearly impossible to verify. Among the reasons usually given are: these weapons are small, built in nondistinctive industrial facilities, deployed on a variety of ships and submarines, and difficult to distinguish from their conventionally armed counterparts. In this article, it is argued that the covert production and deployment of nuclear-armed sealaunched cruise missiles would not be so straightforward. A specific arms control proposal is described, namely a total ban on nuclear-armed sea-launched cruise missiles. This proposal is used to illustrate how an effective verification scheme might be constructed.

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.

Mars Science Laboratory Cruise Stage

NASA Image and Video Library

2011-11-10

The cruise stage of NASA Mars Science Laboratory spacecraft is being prepared for final stacking of the spacecraft in this photograph from inside the Payload Hazardous Servicing Facility at NASA Kennedy Space Center, Fla.

Cruise Speed Sensitivity Study for Transonic Truss Braced Wing

NASA Technical Reports Server (NTRS)

Wells, Douglas P.

2017-01-01

NASA's investment and research in aviation has led to new technologies and concepts that make aircraft more efficient and environmentally friendly. One aircraft design operational concept is the reduction of cruise speed to reduce fuel burned during a mission. Although this is not a new idea, it was used by all of the contractors involved in a 2008 NASA sponsored study that solicited concept and technology ideas to reduce environmental impacts for future subsonic passenger transports. NASA is currently improving and building new analysis capabilities to analyze advanced concepts. To test some of these new capabilities, a transonic truss braced wing configuration was used as a test case. This paper examines the effects due to changes in the design cruise speed and other tradeoffs in the design space. The analysis was baselined to the Boeing SUGAR High truss braced wing concept. An optimization was run at five different design cruise Mach numbers. These designs are compared to provide an initial assessment space and the parameters that should be considered when selecting a design cruise speed. A discussion of the design drivers is also included. The results show that the wing weight in the current analysis has more influence on the takeoff gross weight than expected. This effect caused lower than expected wing sweep angle values for higher cruise speed designs.

Preliminary design of a supersonic cruise aircraft high-pressure turbine

NASA Technical Reports Server (NTRS)

Aceto, L. D.; Calderbank, J. C.

1983-01-01

Development of the supersonic cruise aircraft engine continued in this National Aeronautics and Space Administration (NASA) sponsored Pratt and Whitney program for the Preliminary Design of an Advanced High-Pressure Turbine. Airfoil cooling concepts and the technology required to implement these concepts received particular emphasis. Previous supersonic cruise aircraft mission studies were reviewed and the Variable Stream Control Engine (VSCE) was chosen as the candidate or the preliminary turbine design. The design was evaluated for the supersonic cruise mission. The advanced technology to be generated from these designs showed benefits in the supersonic cruise application and subsonic cruise application. The preliminary design incorporates advanced single crystal materials, thermal barrier coatings, and oxidation resistant coatings for both the vane and blade. The 1990 technology vane and blade designs have cooled turbine efficiency of 92.3 percent, 8.05 percent Wae cooling and a 10,000 hour life. An alternate design with 1986 technology has 91.9 percent efficiency and 12.43 percent Wae cooling at the same life. To achieve these performance and life results, technology programs must be pursued to provide the 1990's technology assumed for this study.

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.

An assessment of cruise NOx emissions of short-haul commercial flights

NASA Astrophysics Data System (ADS)

Turgut, Enis T.; Usanmaz, Oznur

2017-12-01

Cruise NOx emissions of aircraft are an important input parameter for studies investigating climate change due to their ability to alter the concentrations of certain trace gases, such as ozone, methane, and hydroxyl in the atmosphere, and to induce positive radiative forcing. Therefore, it is of importance to minimize estimation errors on NOx emitted from aircraft engines at high altitude. In this study, the cruise NOx emissions of a frequently-used narrow-bodied aircraft type operating domestic flights in Turkey, are quantified based on numerous actual flight, actual emissions and actual meteorological data. The overall average cruise NOx emissions index is found to be ∼10 g/kg fuel. In addition, newly-developed parameters of the aircraft cruise NOx footprint and NOx intensity are calculated to be 0.5 g/pa-NM and ∼60 g/NM, respectively. Regarding the effects of flight parameters on cruise NOx emissions, while there is a distinct increase in NOx parameters with an increase in aircraft mass, this may differ for altitude. The results reveal that the NOx emissions index tends to increase slightly by 1-2%, particularly above 28,000 ft, whereas NOx intensity decreases at a rate of 2.4-2.7% per 2000 ft of cruise altitude increase.

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.

78 FR 51728 - Fees for Sanitation Inspections of Cruise Ships

Federal Register 2010, 2011, 2012, 2013, 2014

2013-08-21

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Centers for Disease Control and Prevention Fees for Sanitation Inspections of Cruise Ships AGENCY: Centers for Disease Control and Prevention (CDC), Department... prevent and control the introduction, transmission, and spread of gastrointestinal illnesses on cruise...

77 FR 50511 - Fees for Sanitation Inspections of Cruise Ships

Federal Register 2010, 2011, 2012, 2013, 2014

2012-08-21

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Centers for Disease Control and Prevention Fees for Sanitation Inspections of Cruise Ships AGENCY: Centers for Disease Control and Prevention (CDC), Department... prevent and control the introduction, transmission, and spread of gastrointestinal illnesses on cruise...

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…

Legionella risk assessment in cruise ships and ferries.

PubMed

Laganà, Pasqualina; Gambuzza, Maria Elsa; Delia, Santi

2017-06-12

Introduction. The increasing development of marine traffic has led to a rise in the incidence of legionellosis among travellers. It occurs in similar environments, especially closed and crowded, and aboard ships Legionella survives and multiplies easily in water pipes, spreading into the environment through air conditioning systems and water distribution points. Although in recent years in the construction of cruise ships preventive measures aimed at curbing the proliferation of Legionella (design, materials, focus on the operation and maintenance of the water system), have been taken account, little or no attention has been paid to small ships which, in many cases, are old and not well maintained. Objective. The aim of the study was to evaluate the frequency and severity of Legionella contamination in ferries and cruise ships in order to adopt more specific control measures. Materials and method. A prevalence study was carried out on 10 ferries and 6 cruise ships docking or in transit across the port of Messina (Sicily, Italy). Water and air samples collected from many critical points were tested for qualitative and quantitative identification of Legionella. Results and conclusions. Legionella pneumophila sg 1 was isolated from the samples of shower and tap water in 7 (70%) of the 10 ferries examined, and in 3 (33%) of the 6 cruise ships examined, and L. pneumophila sg 2-14 in 8 (80%) and 1 (16.7%) of these ships, respectively. No Legionella contamination was found in whirlpool baths, air and ice samples. In conclusion, the data obtained confirm higher levels of Legionella contamination in local ferries and cruise ships, underlining the need to adopt corrective actions more specific for these smaller vessels.

Systems integration studies for supersonic cruise aircraft

NASA Technical Reports Server (NTRS)

Mascitti, V. R.

1975-01-01

Technical progress in each of the disciplinary research areas affecting the design of supersonic cruise aircraft is discussed. The NASA AST/SCAR Program supported the integration of these technical advances into supersonic cruise aircraft configuration concepts. While the baseline concepts reflect differing design philosophy, all reflect a level of economic performance considerably above the current foreign aircraft as well as the former U.S. SST. Range-payload characteristics of the study configurating show significant improvement, while meeting environmental goals such as takeoff and landing noise and upper atmospheric pollution.

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.

NASA/Navy lift/cruise fan. Phase 1: Design summary

NASA Technical Reports Server (NTRS)

1977-01-01

The initial design of the LCF459 lift/cruise fan system is documented. The LCF459 is a 1.5 meter diameter turbotip lift/cruise fan whose design point pressure ratio is 1.32 at a tip speed of 353 meters per second. The gas source for the tip turbine is the YJ97-GE-100 engine.

Supersonic Cruise Research 1979, part 1

NASA Technical Reports Server (NTRS)

1980-01-01

Aerodynamics, stability and control, propulsion, and environmental factors of the supersonic cruise aircraft are discussed. Other topics include airframe structures and materials, systems integration, and economics.

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.

Cruise report, RV ocean alert cruise A1-98-HW; January 30 through February 23, 1998, Honolulu to Honolulu, Hawaii

USGS Publications Warehouse

Gardner, James V.; Hughes-Clarke, John E.

1998-01-01

The major objective of cruise A1-98 was to map portions of the insular slopes of Oahu, Kauai, Maui, Molokai, and Hawaii and to survey in detail US Environmental Protection Agency (USEPA) ocean dumping sites using a Simrad EM300 high-resolution multibeam mapping system. The cruise was a jointly funded project between the US Army Corps of Engineers (USCOE), USEPA, and the US Geological Survey (USGS). The USACOE and EPA are interested in these areas because of a series of ocean dump sites off Oahu, Kauai, Maui, and Hawaii (Fig. 1) that require high-resolution base maps for site monitoring purposes. The USGS Coastal and Marine Geology Program has several on-going projects off Oahu and Maui that lack high-precision base maps for a variety of ongoing geological studies. The cruise was conducted under a Cooperative Agreement between the USGS and the Ocean Mapping Group, University of New Brunswick, Canada.

Jet aircraft emissions during cruise: Present and future

NASA Technical Reports Server (NTRS)

Grobman, J. S.

1975-01-01

Forecasts of engine exhaust emissions that may be practicably achievable for future commercial aircraft operating at high altitude cruise conditions are compared to cruise emission for present day aircraft. The forecasts are based on: (1) knowledge of emission characteristics of combustors and augmentors; (2) combustion research in emission reduction technology, and (3) trends in projected engine designs for advanced subsonic or supersonic commercial aircraft. Recent progress that was made in the evolution of emissions reduction technology is discussed.

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

R2R Eventlogger: Community-wide Recording of Oceanographic Cruise Science Events

NASA Astrophysics Data System (ADS)

Maffei, A. R.; Chandler, C. L.; Stolp, L.; Lerner, S.; Avery, J.; Thiel, T.

2012-12-01

Methods used by researchers to track science events during a science research cruise - and to note when and where these occur - varies widely. Handwritten notebooks, printed forms, watch-keeper logbooks, data-logging software, and customized software have all been employed. The quality of scientific results is affected by the consistency and care with which such events are recorded and integration of multi-cruise results is hampered because recording methods vary widely from cruise to cruise. The Rolling Deck to Repository (R2R) program has developed an Eventlogger system that will eventually be deployed on most vessels in the academic research fleet. It is based on the open software package called ELOG (http://midas.psi.ch/elog/) originally authored by Stefan Ritt and enhanced by our team. Lessons have been learned in its development and use on several research cruises. We have worked hard to find approaches that encourage cruise participants to use tools like the eventlogger. We examine these lessons and several eventlogger datasets from past cruises. We further describe how the R2R Science Eventlogger works in concert with the other R2R program elements to help coordinate research vessels into a coordinated mobile observing fleet. Making use of data collected on different research cruises is enabled by adopting common ways of describing science events, the science instruments employed, the data collected, etc. The use of controlled vocabularies and the practice of mapping these local vocabularies to accepted oceanographic community vocabularies helps to bind shipboard research events from different cruises into a more cohesive set of fleet-wide events that can be queried and examined in a cross-cruise manner. Examples of the use of the eventlogger during multi-cruise oceanographic research programs along with examples of resultant eventlogger data will be presented. Additionally we will highlight the importance of vocabulary use strategies to the success of the

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.

Acute Gastroenteritis on Cruise Ships - United States, 2008-2014.

PubMed

Freeland, Amy L; Vaughan, George H; Banerjee, Shailendra N

2016-01-15

From 1990 to 2004, the reported rates of diarrheal disease (three or more loose stools or a greater than normal frequency in a 24-hour period) on cruise ships decreased 2.4%, from 29.2 cases per 100,000 travel days to 28.5 cases (1,2). Increased rates of acute gastroenteritis illness (diarrhea or vomiting that is associated with loose stools, bloody stools, abdominal cramps, headache, muscle aches, or fever) occurred in years that novel strains of norovirus, the most common etiologic agent in cruise ship outbreaks, emerged (3). To determine recent rates of acute gastroenteritis on cruise ships, CDC analyzed combined data for the period 2008-2014 that were submitted by cruise ships sailing in U.S. jurisdiction (defined as passenger vessels carrying ≥13 passengers and within 15 days of arriving in the United States) (4). CDC also reviewed laboratory data to ascertain the causes of acute gastroenteritis outbreaks and examined trends over time. During the study period, the rates of acute gastroenteritis per 100,000 travel days decreased among passengers from 27.2 cases in 2008 to 22.3 in 2014. Rates for crew members remained essentially unchanged (21.3 cases in 2008 and 21.6 in 2014). However, the rate of acute gastroenteritis was significantly higher in 2012 than in 2011 or 2013 for both passengers and crew members, likely related to the emergence of a novel strain of norovirus, GII.4 Sydney (5). During 2008-2014, a total of 133 cruise ship acute gastroenteritis outbreaks were reported, 95 (71%) of which had specimens available for testing. Among these, 92 (97%) were caused by norovirus, and among 80 norovirus specimens for which a genotype was identified, 59 (73.8%) were GII.4 strains. Cruise ship travelers experiencing diarrhea or vomiting should report to the ship medical center promptly so that symptoms can be assessed, proper treatment provided, and control measures implemented.

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.

Fuel-efficient cruise performance model for general aviation piston engine airplanes

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

Parkinson, R.C.H.

1982-01-01

The uses and limitations of typical Pilot Operating Handbook cruise performance data, for constructing cruise performance models suitable for maximizing specific range, are first examined. These data are found to be inadequate for constructing such models. A new model of General Aviation piston-prop airplane cruise performance is then developed. This model consists of two subsystem models: the airframe-propeller-atmosphere subsystem model; and the engine-atmosphere subsystem model. The new model facilitates maximizing specific range; and by virtue of its simplicity and low volume data storage requirements, appears suitable for airborne microprocessor implementation.

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.

Oceanographic Mower Cruise

NASA Astrophysics Data System (ADS)

Valencia, J.; Ercilla, G.; Hernández-Molina, F. J.; Casas, D.

2015-04-01

The MOWER Cruise has executed a geophysics and geologic expedition in the Gulf of Cádiz (sector adjacent to the Strait of Gibraltar) and west off Portugal, in the framework of the coordinate research project MOWER "Erosive features and associated sandy deposits generated by the Mediterranean Outflow Water (MOW) around Iberia: paleoceanographic, sedimentary & economic implications" (CTM 2012-39599-C03). The main aim of this project is to identify and study the erosional features (terraces and channels) and associated sedimentary deposits (sandy contourites) generated by the Mediterranean Water Masses around the middle continental slope of Iberia (The Mediterranean Outflow Water - MOW - in the Atlantic margins), their Pliocene and Quaternary evolution and their paleoceanographic, sedimentary and economic implications. This objective directly involves the study of alongslope (contourite) processes associated with the MOW and across-slope (turbiditic flows, debris flows, etc.) processes in the sedimentary stacking pattern and evolution of the Iberian margins. The MOWER project and cruise are related to the Integrated Ocean Drilling Program (IODP) Expedition 339 (Mediterranean Outflow). It is also linked and coordinated with CONDRIBER Project "Contourite drifts and associated mass-transport deposits along the SW Iberia margin - implications to slope stability and tsunami hazard assessment" (2013-2015) funded by the Fundação para a Ciência e Tecnologia, Portugal (PTDC/GEO-GEO/4430/2012).

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.

Self-reported stomach upset in travellers on cruise-based and land-based package holidays.

PubMed

Launders, Naomi J; Nichols, Gordon L; Cartwright, Rodney; Lawrence, Joanne; Jones, Jane; Hadjichristodoulou, Christos

2014-01-01

International travellers are at a risk of infectious diseases not seen in their home country. Stomach upsets are common in travellers, including on cruise ships. This study compares the incidence of stomach upsets on land- and cruise-based holidays. A major British tour operator has administered a Customer Satisfaction Questionnaire (CSQ) to UK resident travellers aged 16 or more on return flights from their holiday abroad over many years. Data extracted from the CSQ was used to measure self-reported stomach upset in returning travellers. From summer 2000 through winter 2008, 6,863,092 questionnaires were completed; 6.6% were from cruise passengers. A higher percentage of land-based holiday-makers (7.2%) reported stomach upset in comparison to 4.8% of cruise passengers (RR = 1.5, p<0.0005). Reported stomach upset on cruises declined over the study period (7.1% in 2000 to 3.1% in 2008, p<0.0005). Over 25% of travellers on land-based holidays to Egypt and the Dominican Republic reported stomach upset. In comparison, the highest proportion of stomach upset in cruise ship travellers were reported following cruises departing from Egypt (14.8%) and Turkey (8.8%). In this large study of self-reported illness both demographic and holiday choice factors were shown to play a part in determining the likelihood of developing stomach upset while abroad. There is a lower cumulative incidence and declining rates of stomach upset in cruise passengers which suggest that the cruise industry has adopted operations (e.g. hygiene standards) that have reduced illness over recent years.

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…

Career Cruising Impact on the Self Efficacy of Deciding Majors

ERIC Educational Resources Information Center

Smother, Anthony William

2012-01-01

The purpose of this study was to analyze the impact of "Career Cruising"© on self-efficacy of deciding majors in a university setting. The use of the self-assessment instrument, "Career Cruising"©, was used with measuring the career-decision making self-efficacy in a pre and post-test with deciding majors. The independent…

Outbreaks of diarrhoeal illness on passenger cruise ships, 1975-85.

PubMed Central

Addiss, D. G.; Yashuk, J. C.; Clapp, D. E.; Blake, P. A.

1989-01-01

We reviewed data from the Vessel Sanitation Program (VSP), established by the US Public Health Service in 1975, to describe the epidemiology of shipboard diarrhoeal outbreaks, determine the risk of outbreak-related illness among cruise ship passengers, and evaluate changes in rates and patterns of shipboard diarrhoeal illness since the VSP was implemented. When the programme began, none of the cruise ships passed periodic VSP sanitation inspections; since 1978, more than 50% of ships have met the standard each year. On cruises lasting 3-15 days and having at least 100 passengers, diarrhoeal disease outbreaks investigated by the Centers for Disease Control decreased from 8.1 to 3.0 per 10 million passenger days between 1975-79 and 1980-85. The proportion of outbreaks due to bacterial pathogens (36%) did not change. Seafood cocktail was implicated in 8 of 13 documented food-borne outbreaks. The risk of diarrhoeal disease outbreaks on cruise ships appears to have decreased since implementation of the VSP but has not been eliminated. PMID:2776853

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

WHOI Hawaii Ocean Timeseries Station (WHOTS): WHOTS-3 Mooring Turnaround Cruise Report

DTIC Science & Technology

2007-05-01

ship then maneuvered slowly ahead to allow the buoy to come around to the stem. The winch operator slowly hauled in the slack wire, once the buoy had...Institution and Roger Lukas’ group at the University of Hawaii. The cruise took place between 22 and 29 June 2006. Operations on site were initiated...Griffiths, and a NOAA Hollings Scholar, Terry Smith, participated in the cruise. This report describes the mooring operations , some of the pre-cruise

Contact infection of infectious disease onboard a cruise ship.

PubMed

Zhang, Nan; Miao, Ruosong; Huang, Hong; Chan, Emily Y Y

2016-12-08

Cruise tourism has become more popular. Long-term personal contact, complex population flows, a lack of medical care facilities, and defective infrastructure aboard most cruise ships is likely to result in the ship becoming an incubator for infectious diseases. In this paper, we use a cruise ship as a research scenario. Taking into consideration personal behavior, the nature and transfer route of the virus across different surfaces, virus reproduction, and disinfection, we studied contact infection of infectious disease on a cruise ship. Using gastroenteritis caused by the norovirus as an example, we analyzed the characteristics of infectious disease propagation based on simulation results under different conditions. We found hand washing are the most important factors affecting virus propagation and passenger infection. It also decides either the total number of virus microorganisms or the virus distribution in different functional areas. The transfer rate between different surfaces is a key factor influencing the concentricity of the virus. A high transfer rate leads to high concentricity. In addition, the risk of getting infected is effectively reduced when the disinfection frequency is above a certain threshold. The efficiency of disinfection of functional areas is determined by total virus number and total contact times of surfaces.

Contact infection of infectious disease onboard a cruise ship

PubMed Central

Zhang, Nan; Miao, Ruosong; Huang, Hong; Chan, Emily Y. Y.

2016-01-01

Cruise tourism has become more popular. Long-term personal contact, complex population flows, a lack of medical care facilities, and defective infrastructure aboard most cruise ships is likely to result in the ship becoming an incubator for infectious diseases. In this paper, we use a cruise ship as a research scenario. Taking into consideration personal behavior, the nature and transfer route of the virus across different surfaces, virus reproduction, and disinfection, we studied contact infection of infectious disease on a cruise ship. Using gastroenteritis caused by the norovirus as an example, we analyzed the characteristics of infectious disease propagation based on simulation results under different conditions. We found hand washing are the most important factors affecting virus propagation and passenger infection. It also decides either the total number of virus microorganisms or the virus distribution in different functional areas. The transfer rate between different surfaces is a key factor influencing the concentricity of the virus. A high transfer rate leads to high concentricity. In addition, the risk of getting infected is effectively reduced when the disinfection frequency is above a certain threshold. The efficiency of disinfection of functional areas is determined by total virus number and total contact times of surfaces. PMID:27929141

Contact infection of infectious disease onboard a cruise ship

NASA Astrophysics Data System (ADS)

Zhang, Nan; Miao, Ruosong; Huang, Hong; Chan, Emily Y. Y.

2016-12-01

Cruise tourism has become more popular. Long-term personal contact, complex population flows, a lack of medical care facilities, and defective infrastructure aboard most cruise ships is likely to result in the ship becoming an incubator for infectious diseases. In this paper, we use a cruise ship as a research scenario. Taking into consideration personal behavior, the nature and transfer route of the virus across different surfaces, virus reproduction, and disinfection, we studied contact infection of infectious disease on a cruise ship. Using gastroenteritis caused by the norovirus as an example, we analyzed the characteristics of infectious disease propagation based on simulation results under different conditions. We found hand washing are the most important factors affecting virus propagation and passenger infection. It also decides either the total number of virus microorganisms or the virus distribution in different functional areas. The transfer rate between different surfaces is a key factor influencing the concentricity of the virus. A high transfer rate leads to high concentricity. In addition, the risk of getting infected is effectively reduced when the disinfection frequency is above a certain threshold. The efficiency of disinfection of functional areas is determined by total virus number and total contact times of surfaces.

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.

Self-Reported Stomach Upset in Travellers on Cruise-Based and Land-Based Package Holidays

PubMed Central

Launders, Naomi J.; Nichols, Gordon L.; Cartwright, Rodney; Lawrence, Joanne; Jones, Jane; Hadjichristodoulou, Christos

2014-01-01

Background International travellers are at a risk of infectious diseases not seen in their home country. Stomach upsets are common in travellers, including on cruise ships. This study compares the incidence of stomach upsets on land- and cruise-based holidays. Methods A major British tour operator has administered a Customer Satisfaction Questionnaire (CSQ) to UK resident travellers aged 16 or more on return flights from their holiday abroad over many years. Data extracted from the CSQ was used to measure self-reported stomach upset in returning travellers. Results From summer 2000 through winter 2008, 6,863,092 questionnaires were completed; 6.6% were from cruise passengers. A higher percentage of land-based holiday-makers (7.2%) reported stomach upset in comparison to 4.8% of cruise passengers (RR = 1.5, p<0.0005). Reported stomach upset on cruises declined over the study period (7.1% in 2000 to 3.1% in 2008, p<0.0005). Over 25% of travellers on land-based holidays to Egypt and the Dominican Republic reported stomach upset. In comparison, the highest proportion of stomach upset in cruise ship travellers were reported following cruises departing from Egypt (14.8%) and Turkey (8.8%). Conclusions In this large study of self-reported illness both demographic and holiday choice factors were shown to play a part in determining the likelihood of developing stomach upset while abroad. There is a lower cumulative incidence and declining rates of stomach upset in cruise passengers which suggest that the cruise industry has adopted operations (e.g. hygiene standards) that have reduced illness over recent years. PMID:24427271

Cruise medicine: the dental perspective on health care for passengers during a world cruise.

PubMed

Sobotta, Bernhard A J; John, Mike T; Nitschke, Ina

2008-01-01

Although more than 100 million passengers have taken a cruise since 1980, it is not known what dental treatment needs occur at sea. The routine dental documentation of a 2-month period at sea on a cruise ship carrying 1,619 passengers was analyzed. The subjects for the study were 57 passengers (3.5% of 1,619), with a mean age of 71 years (+/-9.8 y). Age, gender, number of natural teeth and implants, prosthetic status, diagnosis, treatment performed, percentage of emergency and routine procedures, number of appointments, duration of appointment, time since last visit to the dentist, and cabin category as indicator of socioeconomic status were extracted. Oral health-related quality of life (OHRQoL) was measured using the 14-item Oral Health Impact Profile. Passengers had a mean number of 20 natural teeth plus substantial fixed and removable prosthodontics. Emergency dental treatment accounted for 97% of the chairside time. The three most frequent emergency diagnoses were defective restorations (36%), pulpal disease (20%), and defective prosthesis and caries (both 11.5%). Common emergency therapies provided were complex surgical-prosthodontic rehabilitation, various endodontic treatments, and extractions. Per 1,000 persons/month, passengers required 21.6 emergency plus 2.5 routine appointments; 49% of passengers had seen a dentist within 3 months before going to sea. Passengers do attend their dentist for routine care/checkups before the voyage, yet experience complex dental emergencies. This is due to the presence of a high number of restorations that fail unexpectedly. Some failures are so severe that they would have forced the passenger to abort the cruise had there been no dental service available. The ease of access to quality dental care may explain the relatively low level of perceived problems as characterized by OHRQoL scores.

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

What Per Cent Cruise?

Treesearch

George M. Furnival

1953-01-01

Cruising timber is ordinarily a job of sampling, in which the quantity of timber on a tract is estimated from the quantity on a part of the tract. The difficulty is to determine what part (per cent) of the tract should be sampled to attain a given level of accuracy. This article gives a rule-ofthumb that can be applied with fair reliability to most Southern forests....

[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.

Yet More Visualized JAMSTEC Cruise and Dive Information

NASA Astrophysics Data System (ADS)

Tomiyama, T.; Hase, H.; Fukuda, K.; Saito, H.; Kayo, M.; Matsuda, S.; Azuma, S.

2014-12-01

Every year, JAMSTEC performs about a hundred of research cruises and numerous dive surveys using its research vessels and submersibles. JAMSTEC provides data and samples obtained during these cruises and dives to international users through a series of data sites on the Internet. The "DARWIN (http://www.godac.jamstec.go.jp/darwin/e)" data site disseminates cruise and dive information. On DARWIN, users can search interested cruises and dives with a combination search form or an interactive tree menu, and find lists of observation data as well as links to surrounding databases. Document catalog, physical sample databases, and visual archive of dive surveys (e. g. in http://www.godac.jamstec.go.jp/jmedia/portal/e) are directly accessible from the lists. In 2014, DARWIN experienced an update, which was arranged mainly for enabling on-demand data visualization. Using　login users' functions, users can put listed data items into the virtual basket and then trim, plot and download the data. The visualization tools help users to quickly grasp the quality and characteristics of observation data. Meanwhile, JAMSTEC launched a new data site named "JDIVES (http://www.godac.jamstec.go.jp/jdives/e)"　to visualize data and sample information obtained by dive surveys. JDIVES shows tracks of dive surveys on the "Google Earth Plugin" and diagrams of deep-sea environmental data such as temperature, salinity, and depth. Submersible camera images and links to associated databases are placed along the dive tracks. The JDVIES interface enables users to perform so-called virtual dive surveys, which can help users to understand local geometries of dive spots and geological settings of associated data and samples. It is not easy for individual researchers to organize a huge amount of information recovered from each cruise and dive. The improved visibility and accessibility of JAMSTEC databases are advantageous not only for second-hand users, but also for on-board researchers themselves.

Ocean Drilling Program: Cruise Information

Science.gov Websites

Morgan. Cruise Information The Ocean Drilling Program ended on 30 September 2003 and has been succeeded by the Integrated Ocean Drilling Program (IODP). The U.S. Implementing Organization (IODP-USIO ) (Consortium for Ocean Leadership, Lamont-Doherty Earth Observatory, and Texas A&M University) continues to

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.

Review of V/STOL lift/cruise fan technology

NASA Technical Reports Server (NTRS)

Rolls, L. S.; Quigley, H. C.; Perkins, R. G., Jr.

1976-01-01

This paper presents an overview of supporting technology programs conducted to reduce the risk in the joint NASA/Navy Lift/Cruise Fan Research and Technology Aircraft Program. The aeronautical community has endeavored to combine the low-speed and lifting capabilities of the helicopter with the high-speed capabilities of the jet aircraft; recent developments have indicated a lift/cruise fan propulsion system may provide these desired characteristics. NASA and the Navy have formulated a program that will provide a research and technology aircraft to furnish viability of the lift/cruise fan aircraft through flight experiences and obtain data on designs for future naval and civil V/STOL aircraft. The supporting technology programs discussed include: (1) design studies for operational aircraft, a research and technology aircraft, and associated propulsion systems; (2) wind-tunnel tests of several configurations; (3) propulsion-system thrust vectoring tests; and (4) simulation. These supporting technology programs have indicated that a satisfactory research and technology aircraft program can be accomplished within the current level of technology.

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

Developing eco-adaptive cruise control systems.

DOT National Transportation Integrated Search

2014-01-01

The study demonstrates the feasibility of two eco-driving applications which reduces vehicle fuel consumption and greenhouse gas emissions. In particular, the study develops an eco-drive system that combines eco-cruise control logic with state-of-the...

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)

Participation in the 1996 Arlindo Cruise to the Indonesian Seas

NASA Technical Reports Server (NTRS)

Marra, John

1997-01-01

The objective of Arlindo-Productivity is to understand the factors responsible for regional differences in the response of phytoplankton and zooplankton to the SE and NW Monsoons in Indonesia. The hypothesis is that an interplay between circulation and shoaling of the nutricline, as a response to the monsoons, regulates productivity in the Indonesian Seas. My o@jective for the cruise in 1996 was to continue our collaboration with Indonesian scientists by conducting a set of hydrographic, primary production and spectral irradiance observations in the Indonesian Seas. This grant paid for shipping, travel and incidental costs associated with participation in the cruise in December, 1996. Ship costs were borne by the Indonesian Institute of Sciences as part of the collaborative effort. A plan for Arlindo in 1996 was agreed upon in March, 1996, by Indonesian scientists together with Arnold Gordon. The plan called for a 20-day physical oceanography and mooring cruise in November, 1996, followed by a 5-day bio-optical cruise. The bio-optical cruise departed from, and returned to, Ambon, and sampled in the Banda Sea. We completed a series of chlorophyll analyses, both a sampling of surface variability and depth profiles in the Banda Sea. We also completed three MER profiles for depth profiles of spectral irradiance. These data have a useful by-product in that they can be used for vicarious calibration of the OCTS sensor aboard the ADEOS satellite. As such, the data has been transmitted to NASDA in Japan for their use.

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

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.

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.

A feasibility study of heat-pipe-cooled leading edges for hypersonic cruise aircraft

NASA Technical Reports Server (NTRS)

Silverstein, C. C.

1971-01-01

A theoretical study of the use of heat pipe structures for cooling the leading edges of hypersonic cruise aircraft was carried out over a Mach number range of 6 to 12. Preliminary design studies showed that a heat pipe cooling structure with a 33-in. chordwise length could maintain the maximum temperature of a 65 deg sweepback wing with a 0.5-in. leading edge radius below 1600 F during cruise at Mach 8. A few relatively minor changes in the steady-state design of the structure were found necessary to insure satisfactory cooling during the climb to cruise speed and altitude. It was concluded that heat pipe cooling is an attractive, feasible technique for limiting leading edge temperatures of hypersonic cruise aircraft.

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.

Cruise Stage of NASA's InSight Spacecraft

NASA Image and Video Library

2017-08-28

Lockheed Martin spacecraft specialists check the cruise stage of NASA's InSight spacecraft in this photo taken June 22, 2017, in a Lockheed Martin clean room facility in Littleton, Colorado. The cruise stage will provide vital functions during the flight from Earth to Mars, and then will be jettisoned before the InSight lander, enclosed in its aeroshell, enters Mars' atmosphere. The InSight mission (for Interior Exploration using Seismic Investigations, Geodesy and Heat Transport) is scheduled to launch in May 2018 and land on Mars Nov. 26, 2018. It will investigate processes that formed and shaped Mars and will help scientists better understand the evolution of our inner solar system's rocky planets, including Earth. https://photojournal.jpl.nasa.gov/catalog/PIA21845

Worry and its correlates onboard cruise ships.

PubMed

Wolff, Katharina; Larsen, Svein; Marnburg, Einar; Øgaard, Torvald

2013-01-01

The present study examined job-specific worry, as well as possible predictors of such worry, namely job-specific self-efficacy and supervisor dispositionism. 133 non-supervising crew members at different departments onboard upmarket cruise ships filled in a questionnaire during one of their journeys. Findings show that employees report moderate amounts of job-specific worry and the galley crew reports significantly greater amounts of worry than the other departments. Results also indicate that cruise ship crews worry somewhat more than workers in the land based service sector. Furthermore it was found that supervisor dispositionism, i.e. supervisors with fixed mindsets, was related to greater amounts of worry among the crew. Surprisingly, job-specific self-efficacy was unrelated to job-specific worry.

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...

Bibliography of Supersonic Cruise Research (SCR) program from 1980 to 1983

NASA Technical Reports Server (NTRS)

Hoffman, S.

1984-01-01

A bibliography for the Supersonic Cruise Research (SCR) and Variable Cycle Engine (VCE) Programs is presented. An annotated bibliography for the last 123 formal reports and a listing of titles for 44 articles and presentations is included. The studies identifies technologies for producing efficient supersonic commercial jet transports for cruise Mach numbers from 2.0 to 2.7.

29 CFR 788.8 - “Cruising, surveying, or felling timber.”

Code of Federal Regulations, 2010 CFR

2010-07-01

... 29 Labor 3 2010-07-01 2010-07-01 false âCruising, surveying, or felling timber.â 788.8 Section 788... OPERATIONS IN WHICH NOT MORE THAN EIGHT EMPLOYEES ARE EMPLOYED § 788.8 “Cruising, surveying, or felling... purpose is to estimate and report on the volume of marketable timber. Employees engaged in “surveying...

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.

Efficacy of Cruise Control in controlling postocclusion surge with Legacy and Millennium venturi phacoemulsification machines.

PubMed

Wade, Matthew; Isom, Ryan; Georgescu, Dan; Olson, Randall J

2007-06-01

To determine the efficacy of the Cruise Control surge-limiting device (Staar Surgical) with phacoemulsification machines known to have high levels of surge. John A. Moran Eye Center Clinical Laboratories. In an in vitro study, postocclusion anterior chamber depth changes were measured in fresh phakic human eye-bank eyes using the Alcon Legacy and Bausch & Lomb Millennium venturi machines in conjunction with the Staar Cruise Control device. Both machines were tested with 19-gauge non-Aspiration Bypass System tips at high-surge settings (500 mm Hg vacuum pressure, 75 cm bottle height, 40 mL/min flow rate for the Legacy) and low-surge settings (400 mm Hg vacuum pressure, 125 cm bottle height, 40 mL/min flow rate for the Legacy). Adjusted parameters of flow, vacuum, and irrigation were used based on previous studies to create identical conditions for each device tested. The effect of the Cruise Control device on aspiration rates was also tested with both machines at the low-surge settings. At the high setting with the addition of Cruise Control, surge decreased significantly with the Legacy but was too large to measure with the Millennium venturi. At the low setting with the addition of Cruise Control, surge decreased significantly with both machines. Surge with the Millennium decreased from more than 1.0 mm to a mean of 0.21 mm +/- 0.02 (SD) (P<.0001). Surge with the Legacy decreased from a mean of 0.09 +/- 0.02 mm to 0.05 +/- 0 mm, a 42.9% decrease (P<.0001). The Millennium had the highest surge and aspiration rate before Cruise Control and the greatest percentage decrease in the surge and aspiration rates as a result of the addition of Cruise Control. In the Legacy machine, the Cruise Control device had a statistically and clinically significant effect. Cruise Control had a large effect on fluidics as well as surge amplitude with the Millennium machine. The greater the flow or greater the initial surge, the greater the impact of the Cruise Control device.

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…

Public Hearing on Cruise Ship Discharges: Juneau

EPA Pesticide Factsheets

Transcripts of the presentation and comments provided at a hearing hosted by the EPA in Juneau, AK on discharges from cruise ships. Stakeholder representatives were in attendance to provide information and recommendations on this issue.

Public Hearing on Cruise Ship Discharges: Miami

EPA Pesticide Factsheets

Transcripts of the presentation and comments provided at a hearing hosted by the EPA in Miami, FL on discharges from cruise ships. Stakeholder representatives were in attendance to provide information and recommendations on this issue.

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.

Selecting sustainable alternatives for cruise ships in Venice using multi-criteria decision analysis.

PubMed

Pesce, Marco; Terzi, Stefano; Al-Jawasreh, Raid Issa Mahmoud; Bommarito, Claudia; Calgaro, Loris; Fogarin, Stefano; Russo, Elisabetta; Marcomini, Antonio; Linkov, Igor

2018-06-14

The rapid growth of cruise ship tourism increases the use of historic port cities as strategic hubs for cruise ship operators. Benefits derived from increased tourism for the municipality and cruise ships are often at odds with the environmental and social impacts associated with continued historical port use. This study illustrates the use of Multi-Criteria Decision Analysis (MCDA) for weighing of various criteria and metrics related to the environment, economy, and social sustainability for the selection of a sustainable cruise line route. Specifically, MCDA methodology was employed in Venice, Italy to illustrate its application. First, the four most representative navigational route projects among those presented to local authorities were assessed based on social, economic, and environmental considerations. Second, a pool of experts representing the local authority, private port businesses, and cruise line industry were consulted to evaluate the validity and weight assignments for the selected criteria. Finally, a sensitivity analysis was employed to assess the robustness of the recommendations using an evaluation of weight changes and their effects on the ranking of alternative navigational routes. The results were presented and discussed in a multi-stakeholder meeting to further the route selection process. Published by Elsevier B.V.

Tidally induced residual current over the Malin Sea continental slope

NASA Astrophysics Data System (ADS)

Stashchuk, Nataliya; Vlasenko, Vasiliy; Hosegood, Phil; Nimmo-Smith, W. Alex M.

2017-05-01

Tidally induced residual currents generated over shelf-slope topography are investigated analytically and numerically using the Massachusetts Institute of Technology general circulation model. Observational support for the presence of such a slope current was recorded over the Malin Sea continental slope during the 88-th cruise of the RRS ;James Cook; in July 2013. A simple analytical formula developed here in the framework of time-averaged shallow water equations has been validated against a fully nonlinear nonhydrostatic numerical solution. A good agreement between analytical and numerical solutions is found for a wide range of input parameters of the tidal flow and bottom topography. In application to the Malin Shelf area both the numerical model and analytical solution predicted a northward moving current confined to the slope with its core located above the 400 m isobath and with vertically averaged maximum velocities up to 8 cm s-1, which is consistent with the in-situ data recorded at three moorings and along cross-slope transects.

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)

A collision model for safety evaluation of autonomous intelligent cruise control.

PubMed

Touran, A; Brackstone, M A; McDonald, M

1999-09-01

This paper describes a general framework for safety evaluation of autonomous intelligent cruise control in rear-end collisions. Using data and specifications from prototype devices, two collision models are developed. One model considers a train of four cars, one of which is equipped with autonomous intelligent cruise control. This model considers the car in front and two cars following the equipped car. In the second model, none of the cars is equipped with the device. Each model can predict the possibility of rear-end collision between cars under various conditions by calculating the remaining distance between cars after the front car brakes. Comparing the two collision models allows one to evaluate the effectiveness of autonomous intelligent cruise control in preventing collisions. The models are then subjected to Monte Carlo simulation to calculate the probability of collision. Based on crash probabilities, an expected value is calculated for the number of cars involved in any collision. It is found that given the model assumptions, while equipping a car with autonomous intelligent cruise control can significantly reduce the probability of the collision with the car ahead, it may adversely affect the situation for the following cars.

Cruise Stage Testing for Mars Science Laboratory

NASA Image and Video Library

2010-09-02

Testing of the cruise stage for NASA Mars Science Laboratory in August 2010 included a session in a facility that simulates the environment found in interplanetary space. Spacecraft technicians at JPL prepare a space-simulation test.

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

HIV (human immunodeficiency virus) testing and prevention in the cruise industry.

PubMed

Dahl, Eilif

2011-01-01

There are no internationally recognized guidelines regarding HIV for employees on cruise ships. The aim of the study was to survey and compare current practices for crews in the cruise industry regarding HIV testing and prevention. Medical representatives from cruise companies were invited to complete a questionnaire on their company's practices regarding HIV-related issues. Fifteen of 18 invited representatives completed the questionnaire on behalf of 24 companies with a total of 155 ships. All 8 companies with a medical department had a written HIV policy, versus 4 of 16 companies that handled medical crew issues through independent medical consultant services. Thirteen companies required pre-sea HIV testing, 12 had a written HIV policy regarding HIV testing and prevention, and 18 had free condoms for the crew. A positive HIV test would result in revocation of the employment offer from 5 companies and in another 6 companies establish HIV as a pre-existing condition. Eight companies required HIV+ seafarers to demonstrate stability at regular intervals as a condition for sailing. Cruise companies have different practices regarding HIV in crew. Large cruise lines with medical departments are more likely to have a written HIV policy than companies using independent medical consultants. About half the companies required pre-sea HIV testing; some to avoid hiring HIV+ seafarers, others to establish HIV as a pre-existing condition or to ensure proper follow-up of their HIV+ seafarers. This report may provide input for company discussions about present or future HIV policies.

"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.

Avoid cruising on the uroflowmeter: evaluation of cruising artifact on spinning disc flowmeters in an experimental setup.

PubMed

Addla, Sanjai Kumar; Marri, Rajender Reddy; Daayana, Sai Lakshmi; Irwin, Paul

2010-09-01

The aim of our study was to access the variability of maximum flow rate (Q(max)), average flow rate (Q(av)) and flow pattern while varying the point of impact of flow on the flowmeter. Water was delivered through a motorised tube holder in a standardised experimental set up. Flow was directed in 4 different directions on the funnel; 1) Periphery, 2) Base, 3) Centre and, 4) in a cruising motion from the periphery of the funnel to the centre and back again. The variation in the Q(max), Q(av) and the flow pattern were studied at 4 different flow rates. The variables recorded when the flow was directed at the centre of the funnel was taken as baseline. There was a significant difference in the Q(max) and Q(av)when the point of impact was at the periphery or in a cruising motion compared to the centre. The difference was more marked with cruising motion with a characteristic flow pattern. The maximum percentage difference in Q(av) was 4.1%, whereas the difference in Q(max) was higher at 16.6% on comparing crusing motion with the values from the centre. We have demonstrated a significant variation in Q(max), Q(av) and flow pattern with change in the point of impact on the flowmeter. Though the changes in Q(av) were statistically significant, the alteration in the recorded Q(max) values was more striking. Our study emphasizes the importance of combining Q(av) and flow pattern along with Q(max) in interpretation of results of uroflowmetry. © 2010 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.

76 FR 4833 - Security Zones; Cruise Ships, Port of San Diego, CA

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-27

...The Coast Guard proposes to amend 33 CFR 165.1108, Security Zones; Cruise Ships, Port of San Diego, California, by providing a common description of all security zones created by this section to encompass only navigable waters within a 100 yard radius around any cruise ship that is located within the San Diego port area landward of the sea buoys bounding the Port of San Diego. This notice of proposed rulemaking is necessary to provide for the safety of the cruise ship, vessels, and users of the waterway. Entry into these security zones will be prohibited unless specifically authorized by the Captain of the Port (COTP) San Diego, or his designated representative.

76 FR 15216 - Security Zones; Cruise Ships, Port of San Diego, CA

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-21

...The Coast Guard is amending its regulations for Security Zones; Cruise Ships, Port of San Diego, California, by providing a common description of all security zones created by this section to encompass only navigable waters within a 100 yard radius around any cruise ship that is located within the San Diego port area landward of the sea buoys bounding the Port of San Diego. This final rule removes a reference to shore area that is no longer necessary to provide for the safety of the cruise ship, vessels, and users of the waterway. Entry into these security zones will be prohibited unless specifically authorized by the Captain of the Port (COTP) San Diego, or a COTP designated representative.

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.

The Acid Horizon Cruise: Expanding scientific outreach by crowd-funding a film project

NASA Astrophysics Data System (ADS)

Cordes, E. E.

2014-12-01

During a cruise in April - May, 2014 on the R/V Atlantis with the DSV Alvin to study ocean acidification in the Gulf of Mexico, we carried out a number of outreach efforts, the most significant of which was filming a documentary. The documentary is about the impact of ocean acidification, but is told as a personal story and extends well beyond the cruise itself. This documentary was an independent effort supported entirely by a Kickstarter crowd-funding campaign that ran from Nov - Dec, 2013. The campaign attracted over 200 donors and was ultimately successful in raising the funds necessary to bring the film crew on board. By involving so many people in the funding of the project, we attracted a core audience for the outreach efforts during the cruise. These efforts included daily posts on various social media sites, both personal and scientific, as well as exclusive "sneak peeks" of the film for the Kickstarter backers. In addition, live interactions from the cruise included an interview with public radio from the submersible, and a public seminar from the back deck of the ship. All of these efforts resulted in the development of an audience that remains engaged in the progress of the science and the film, long after the cruise has concluded.

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...

Lesbians and Gay Men's Vacation Motivations, Perceptions, and Constraints: A Study of Cruise Vacation Choice.

PubMed

Weeden, Clare; Lester, Jo-Anne; Jarvis, Nigel

2016-08-01

This study explores the push-pull vacation motivations of gay male and lesbian consumers and examines how these underpin their perceptions and purchase constraints of a mainstream and LGBT(1) cruise. Findings highlight a complex vacation market. Although lesbians and gay men share many of the same travel motivations as their heterosexual counterparts, the study reveals sexuality is a significant variable in their perception of cruise vacations, which further influences purchase constraints and destination choice. Gay men have more favorable perceptions than lesbians of both mainstream and LGBT cruises. The article recommends further inquiry into the multifaceted nature of motivations, perception, and constraints within the LGBT market in relation to cruise vacations.

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.

Progress in supersonic cruise aircraft technology

NASA Technical Reports Server (NTRS)

Driver, C.

1978-01-01

The supersonic cruise aircraft research program identified significant improvements in the technology areas of propulsion, aerodynamics, structures, takeoff and landing procedures, and advanced configuration concepts. Application of these technology areas to a commercial aircraft is discussed. An advanced SST family of aircraft which may be environmentally acceptable, have flexible range-payload capability, and be economically viable is projected.

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.

Analysis of various descent trajectories for a hypersonic-cruise, cold-wall research airplane

NASA Technical Reports Server (NTRS)

Lawing, P. L.

1975-01-01

The probable descent operating conditions for a hypersonic air-breathing research airplane were examined. Descents selected were cruise angle of attack, high dynamic pressure, high lift coefficient, turns, and descents with drag brakes. The descents were parametrically exercised and compared from the standpoint of cold-wall (367 K) aircraft heat load. The descent parameters compared were total heat load, peak heating rate, time to landing, time to end of heat pulse, and range. Trends in total heat load as a function of cruise Mach number, cruise dynamic pressure, angle-of-attack limitation, pull-up g-load, heading angle, and drag-brake size are presented.

GRAVITY DATA OBTAINED DURING CHAIN CRUISE NO. 70.

DTIC Science & Technology

Profiles, tabulations, and charts are presented of principal gravity facts, free-air gravity anomalies, and simple Bouguer gravity anomalies obtained in the western North Atlantic Ocean during R/V CHAIN cruise 70. (Author)

"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.

Bound for Sydney town: health surveillance on international cruise vessels visiting the Port of Sydney.

PubMed

Ferson, Mark J; Ressler, Kelly-Anne

2005-04-18

A program for routine health surveillance on international cruise ships visiting the Port of Sydney has been developed since 1998. Before introduction of this program, ships only reported quarantinable diseases and were not aware of the Australian requirement to report other infectious diseases. Voluntary routine reporting, developed in partnership with the cruise ship industry, provides timely information on all infectious diseases of public health interest during every cruise. During 1999-2003, the program resulted in detection of and response to 14 outbreaks of gastroenteritis or acute respiratory infection, affecting more than 1400 passengers and crew. The program has improved preventive action, and risk communication and management by cruise ship operators, and led to more timely investigation and support by public health authorities.

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)

Infections in confined spaces: cruise ships, military barracks, and college dormitories.

PubMed

Kak, Vivek

2007-09-01

The presence of a vast cohort of individuals in semi-confined settings such as cruise ships, military barracks, and college dormitories is often accompanied by an increase in the risk of particular infections. These are often gastrointestinal infections on cruise ships and respiratory pathogens that are easily transmitted in the barrack and dormitory setting. The control of these infections involves attention to good personal hygiene, safe food and water handling, and use of vaccines to prevent vaccine-preventable diseases.

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.

Federated provenance of oceanographic research cruises: from metadata to data

NASA Astrophysics Data System (ADS)

Thomas, Rob; Leadbetter, Adam; Shepherd, Adam

2016-04-01

The World Wide Web Consortium's Provenance Data Model and associated Semantic Web ontology (PROV-O) have created much interest in the Earth and Space Science Informatics community (Ma et al., 2014). Indeed, PROV-O has recently been posited as an upper ontology for the alignment of various data models (Cox, 2015). Similarly, PROV-O has been used as the building blocks of a data release lifecycle ontology (Leadbetter & Buck, 2015). In this presentation we show that the alignment between different local data descriptions of an oceanographic research cruise can be achieved through alignment with PROV-O and that descriptions of the funding bodies, organisations and researchers involved in a cruise and its associated data release lifecycle can be modelled within a PROV-O based environment. We show that, at a first-order, this approach is scalable by presenting results from three endpoints (the Biological and Chemical Oceanography Data Management Office at Woods Hole Oceanographic Institution, USA; the British Oceanographic Data Centre at the National Oceanography Centre, UK; and the Marine Institute, Ireland). Current advances in ontology engineering, provide pathways to resolving reasoning issues from varying perspectives on implementing PROV-O. This includes the use of the Information Object design pattern where such edge cases as research cruise scheduling efforts are considered. PROV-O describes only things which have happened, but the Information Object design pattern allows for the description of planned research cruises through its statement that the local data description is not the the entity itself (in this case the planned research cruise) and therefore the local data description itself can be described using the PROV-O model. In particular, we present the use of the data lifecycle ontology to show the connection between research cruise activities and their associated datasets, and the publication of those data sets online with Digital Object Identifiers and

Evaluation of emergency air evacuation of critically ill patients from cruise ships.

PubMed

Prina, L D; Orzai, U N; Weber, R E

2001-01-01

The study objectives were to assess the ship physician's diagnostic accuracy in making the decision to air evacuate critically ill patients from cruise ships, to determine the outcome of these patients, and the overall benefit of air evacuation. From October 1999 to May 2000, we performed a prospective study of critically ill patients coming from cruise ships in the Caribbean and transported to our institution by air ambulance. Demographics, initial diagnosis, and treatment on board were collected by the triage officer at the time of the cruise physician's first call. In route complications and flight team composition were obtained from the air ambulance monitoring log. Patients were followed-up in the hospital for complications, outcome, and final diagnosis. A consecutive series of 104 patients were considered for analysis. There were 65 men and 39 women (mean age: 68.7 years). Cruise physician's diagnosis was correct in more than 90% of the cases. Internal medicine and surgical conditions represented 80.8% and 19.2% of the cases respectively, falling mainly into three categories: cardiac (34.6%), neurological (20.2%), and digestive (14%). Two cardiac arrests and 1 ventricular fibrillation were successfully resuscitated and 5 of 15 myocardial infarctions received thrombolytic therapy on board. Air transfers were warranted in 96.1% of the cases and physician presence in the flight was considered appropriate in 97.6%. In route complications and mortality rate were 5.8% and 2.9% respectively, related to serious cardiac events. Among the 98 hospitalized patients, 10 patients developed new complications and 5 died. The overall mortality rate was 7.7%. The cruise industry appears off to a good start in the medical treatment of passengers needing air evacuation to a land based medical facility. There is room for improvement and adoption of American College of Emergency Physicians (ACEP) and International Council of Cruise Lines (ICCL) Health Care Guidelines are

Storyboard GALILEO CRUISE SCIENCE OPPORTUNITIES describes asteroid encounters

NASA Technical Reports Server (NTRS)

1989-01-01

Storyboard with mosaicked image of an asteroid and entitled GALILEO CRUISE SCIENCE OPPORTUNITIES describes asteroid objectives. These objectives include: first asteroid encounter; surface geology, composition size, shape, mass; and relation of primitive bodies to meteorites.

Detection of new in-path targets by drivers using Stop & Go Adaptive Cruise Control.

PubMed

Stanton, Neville A; Dunoyer, Alain; Leatherland, Adam

2011-05-01

This paper reports on the design and evaluation of in-car displays used to support Stop & Go Adaptive Cruise Control. Stop & Go Adaptive Cruise Control is an extension of Adaptive Cruise Control, as it is able to bring the vehicle to a complete stop. Previous versions of Adaptive Cruise Control have only operated above 26 kph. The greatest concern for these technologies is the appropriateness of the driver's response in any given scenario. Three different driver interfaces were proposed to support the detection of modal, spatial and temporal changes of the system: an iconic display, a flashing iconic display, and a representation of the radar. The results show that drivers correctly identified more changes detected by the system with the radar display than with the other displays, but higher levels of workload accompanied this increased detection. Copyright © 2010 Elsevier Ltd and The Ergonomics Society. All rights reserved.

Summary of Lift and Lift/Cruise Fan Powered Lift Concept Technology

NASA Technical Reports Server (NTRS)

Cook, Woodrow L.

1993-01-01

A summary is presented of some of the lift and lift/cruise fan technology including fan performance, fan stall, ground effects, ingestion and thrust loss, design tradeoffs and integration, control effectiveness and several other areas related to vertical short takeoff and landing (V/STOL) aircraft conceptual design. The various subjects addressed, while not necessarily pertinent to specific short takeoff/vertical landing (STOVL) supersonic designs being considered, are of interest to the general field of lift and lift/cruise fan aircraft designs and may be of importance in the future. The various wind tunnel and static tests reviewed are: (1) the Doak VZ-4 ducted fan, (2) the 0.57 scale model of the Bell X-22 ducted fan aircraft, (3) the Avrocar, (4) the General Electric lift/cruise fan, (5) the vertical short takeoff and landing (V/STOL) lift engine configurations related to ingestion and consequent thrust loss, (6) the XV-5 and other fan-in-wing stall consideration, (7) hybrid configurations such as lift fan and lift/cruise fan or engines, and (8) the various conceptual design studies by air-frame contractors. Other design integration problems related to small and large V/STOL transport aircraft are summarized including lessons learned during more recent conceptual design studies related to a small executive V/STOL transport aircraft.

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.

Diarrheal disease on cruise ships, 1990-2000: the impact of environmental health programs.

PubMed

Cramer, Elaine H; Gu, David X; Durbin, Randy E

2003-04-01

In 1975, the then-Center for Disease Control (CDC) established the Vessel Sanitation Program (VSP) to minimize the risk for diarrheal disease among passengers and crew aboard ships by assisting the cruise ship industry in developing and implementing comprehensive environmental health programs. To evaluate the relationship between cruise ship sanitation scores and diarrheal disease incidence and outbreaks among cruise ship passengers. Retrospective cohort study of ship inspection and diarrheal disease data from 1990 through 2000 from the National Center for Environmental Health, CDC database, for cruise ships entering the United States. Yearly trends in number of ships inspected, number of inspections conducted, inspection scores, and risks of failing inspections; rates of diarrheal disease among passengers, by inspection year, cruise duration, incidence of outbreaks, and passing- or failing-score status of the associated ship. From 1990 through 2000, inspection scores gradually increased from a median of 89 in 1990 to 93 in 2000 (p<0.001), with an associated statistically significant 21% increase in likelihood of passing. The total baseline level of diarrhea among passengers was 2.0 cases per cruise (13243/6485), or 23.6 cases per 100,000 passenger-days (13243/56129096). The latter rate declined significantly from 29.2 in 1990 to 16.3 in 2000 (p<0.0001). Diarrheal disease incidence rates among passengers sailing on ships that passed environmental inspections were significantly lower than rates among passengers sailing on ships that failed inspections (21.7 vs 30.1; RR = 1.39; 95% CI: 1.31-1.47). Diarrheal disease outbreak-related illnesses decreased from 4.2 to 3.5 per 100000 passenger-days from 1990-1995 to 1996-2000. Environmental sanitation inspections conducted among ships sailing into the United States appear to continue to decrease diarrheal disease rates and outbreaks among passengers.

33 CFR 165.1108 - Security Zones; Cruise Ships, Port of San Diego, California.

Code of Federal Regulations, 2013 CFR

2013-07-01

..., Port of San Diego, California. 165.1108 Section 165.1108 Navigation and Navigable Waters COAST GUARD... § 165.1108 Security Zones; Cruise Ships, Port of San Diego, California. (a) Definition. “Cruise ship” as... or at a port of call in the San Diego port. (b) Location. The following areas are security zones: All...

33 CFR 165.1108 - Security Zones; Cruise Ships, Port of San Diego, California.

Code of Federal Regulations, 2012 CFR

2012-07-01

..., Port of San Diego, California. 165.1108 Section 165.1108 Navigation and Navigable Waters COAST GUARD... § 165.1108 Security Zones; Cruise Ships, Port of San Diego, California. (a) Definition. “Cruise ship” as... or at a port of call in the San Diego port. (b) Location. The following areas are security zones: All...

33 CFR 165.1108 - Security Zones; Cruise Ships, Port of San Diego, California.

Code of Federal Regulations, 2011 CFR

2011-07-01

..., Port of San Diego, California. 165.1108 Section 165.1108 Navigation and Navigable Waters COAST GUARD... § 165.1108 Security Zones; Cruise Ships, Port of San Diego, California. (a) Definition. “Cruise ship” as... or at a port of call in the San Diego port. (b) Location. The following areas are security zones: All...

33 CFR 165.1108 - Security Zones; Cruise Ships, Port of San Diego, California.

Code of Federal Regulations, 2014 CFR

2014-07-01

..., Port of San Diego, California. 165.1108 Section 165.1108 Navigation and Navigable Waters COAST GUARD... § 165.1108 Security Zones; Cruise Ships, Port of San Diego, California. (a) Definition. “Cruise ship” as... or at a port of call in the San Diego port. (b) Location. The following areas are security zones: All...

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.

Cruise report: RV Ocean Alert Cruise A2-98-SC: mapping the southern California continental margin; March 26 through April 11, 1998; San Diego to Long Beach, California

USGS Publications Warehouse

Gardner, James V.; Mayer, Larry A.

1998-01-01

The major objective of cruise A2-98 was to map portions of the southern California continental margin, including mapping in detail US Environmental Protection Agency (USEPA) ocean dumping sites. Mapping was accomplished using a high-resolution multibeam mapping system. The cruise was a jointly funded project between the USEPA and the US Geological Survey (USGS). The USEPA is specifically interested in a series of ocean dump sites off San Diego, Newport Beach, and Long Beach (see Fig. 1 in report) that require high-resolution base maps for site monitoring purposes. The USGS Coastal and Marine Geology Program has several on-going projects off southern California that lack high-precision base maps for a variety of ongoing geological studies. The cruise was conducted under a Cooperative Agreement between the USGS and the Ocean Mapping Group, University of New Brunswick, Canada.

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…

Noise reduction for model counterrotation propeller at cruise by reducing aft-propeller diameter

NASA Technical Reports Server (NTRS)

Dittmar, James H.; Stang, David B.

1987-01-01

The forward propeller of a model counterrotation propeller was tested with its original aft propeller and with a reduced diameter aft propeller. Noise reductions with the reduced diameter aft propeller were measured at simulated cruise conditions. Reductions were as large as 7.5 dB for the aft-propeller passing tone and 15 dB in the harmonics at specific angles. The interaction tones, mostly the first, were reduced probably because the reduced-diameter aft-propeller blades no longer interacted with the forward propeller tip vortex. The total noise (sum of primary and interaction noise) at each harmonic was significantly reduced. The chief noise reduction at each harmonic came from reduced aft-propeller-alone noise, with the interaction tones contributing little to the totals at cruise. Total cruise noise reductions were as much as 3 dB at given angles for the blade passing tone and 10 dB for some of the harmonics. These reductions would measurably improve the fuselage interior noise levels and represent a definite cruise noise benefit from using a reduced diameter aft propeller.

Public Hearing on Cruise Ship Discharges: Los Angeles

EPA Pesticide Factsheets

Transcripts of the presentation and comments provided at a hearing hosted by the EPA in Los Angeles, CA on discharges from cruise ships. Stakeholder representatives were in attendance to provide information and recommendations on this issue.

Distant Perspective of MarCOs Cruise in Deep Space

NASA Image and Video Library

2018-03-29

An artist's rendering of the twin Mars Cube One (MarCO) spacecraft on their cruise in deep space. The MarCOs will be the first CubeSats -- a kind of modular, mini-satellite -- attempting to fly to another planet. They're designed to fly along behind NASA's InSight lander on its cruise to Mars. If they make the journey, they will test a relay of data about InSight's entry, descent and landing back to Earth. Though InSight's mission will not depend on the success of the MarCOs, they will be a test of how CubeSats can be used in deep space. https://photojournal.jpl.nasa.gov/catalog/PIA22315

Mars Exploration Rover: Launch, Cruise, Entry, Descent, and Landing

NASA Technical Reports Server (NTRS)

Erickson, James K.; Manning, Robert M.; Adler, M.

2004-01-01

The Mars Exploration Rover Project was an ambitious effort to land two highly capable rovers on Mars and concurrently explore the Martian surface for three months each. Launched in June and July of 2003, cruise operations were conducted through January 4, 2004 with the first landing, followed by the second landing on January 25. The prime mission for the second rover ended on April 27, 2004. This paper will provide an overview of the launch, cruise, and landing phases of the mission, including the engineering and science objectives and challenges involved in the selection and targeting of the landing sites, as well as the excitement and challenges of atmospheric entry, descent and landing execution.

Computer aided design and manufacturing of composite propfan blades for a cruise missile wind tunnel model

NASA Technical Reports Server (NTRS)

Thorp, Scott A.; Downey, Kevin M.

1992-01-01

One of the propulsion concepts being investigated for future cruise missiles is advanced unducted propfans. To support the evaluation of this technology applied to the cruise missile, a joint DOD and NASA test project was conducted to design and then test the characteristics of the propfans on a 0.55-scale, cruise missile model in a NASA wind tunnel. The configuration selected for study is a counterrotating rearward swept propfan. The forward blade row, having six blades, rotates in a counterclockwise direction, and the aft blade row, having six blades, rotates in a clockwise direction, as viewed from aft of the test model. Figures show the overall cruise missile and propfan blade configurations. The objective of this test was to evaluate propfan performance and suitability as a viable propulsion option for next generation of cruise missiles. This paper details the concurrent computer aided design, engineering, and manufacturing of the carbon fiber/epoxy propfan blades as the NASA Lewis Research Center.

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.

An economic study of an advanced technology supersonic cruise vehicle

NASA Technical Reports Server (NTRS)

Smith, C. L.; Williams, L. J.

1975-01-01

A description is given of the methods used and the results of an economic study of an advanced technology supersonic cruise vehicle. This vehicle was designed for a maximum range of 4000 n.mi. at a cruise speed of Mach 2.7 and carrying 292 passengers. The economic study includes the estimation of aircraft unit cost, operating cost, and idealized cash flow and discounted cash flow return on investment. In addition, it includes a sensitivity study on the effects of unit cost, manufacturing cost, production quantity, average trip length, fuel cost, load factor, and fare on the aircraft's economic feasibility.

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.

Intelligent cruise control field operational test : interim report

DOT National Transportation Integrated Search

1997-03-01

This interim document reports on a cooperative agreement between NHTSA and UMTRI entitled Intelligent Cruise Control (ICC) Field Operational Test (FOT). The overarching goal of the work is to characterize safety and comfort issues that are fundamenta...

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.

Vehicle-to-infrastructure program cooperative adaptive cruise control.

DOT National Transportation Integrated Search

2015-03-01

This report documents the work completed by the Crash Avoidance Metrics Partners LLC (CAMP) Vehicle to Infrastructure (V2I) Consortium during the project titled Cooperative Adaptive Cruise Control (CACC). Participating companies in the V2I Cons...

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.

Minimum energy, liquid hydrogen supersonic cruise vehicle study

NASA Technical Reports Server (NTRS)

Brewer, G. D.; Morris, R. E.

1975-01-01

The potential was examined of hydrogen-fueled supersonic vehicles designed for cruise at Mach 2.7 and at Mach 2.2. The aerodynamic, weight, and propulsion characteristics of a previously established design of a LH2 fueled, Mach 2.7 supersonic cruise vehicle (SCV) were critically reviewed and updated. The design of a Mach 2.2 SCV was established on a corresponding basis. These baseline designs were then studied to determine the potential of minimizing energy expenditure in performing their design mission, and to explore the effect of fuel price and noise restriction on their design and operating performance. The baseline designs of LH2 fueled aircraft were than compared with equivalent designs of jet A (conventional hydrocarbon) fueled SCV's. Use of liquid hydrogen for fuel for the subject aircraft provides significant advantages in performance, cost, noise, pollution, sonic boom, and energy utilization.

Acquisition and cruise sensing for attitude control

NASA Technical Reports Server (NTRS)

Pace, G. D., Jr.; Schmidt, L. F.

1977-01-01

Modified wideangle analog cruise sun sensor coupled with changes in optic attitude correction capabilities, eliminate need of acquisition and sun gate sensors, making on-course navigation of spacecraft flying interplanetary missions less risky and costly. Operational characteristics potentially make system applicable to guidance and control of solar energy collection systems.

Galileo post-Gaspra cruise and Earth-2 encounter

NASA Technical Reports Server (NTRS)

Beyer, P. E.; Andrews, M. M.

1993-01-01

This article documents DSN support for the Galileo cruise after the Oct. 1991 encounter with the asteroid Gaspra. This article also details the Earth-2 encounter and the special non-DSN support provided during the Earth-2 closest approach.

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

What to Do About That Pack of Wolves at the Door: A Binational Organization and Acquisitions Approach to Homeland Cruise Missile Defense

DTIC Science & Technology

2016-04-04

land attack cruise missiles (LACMs) within the context of the changing geopolitical environment. The research analyzes the current state of NORAD’s...homeland cruise missile defense apparatus with respect to its organization and technical capability. The principle argument is that land attack cruise...defense for the homeland. 15. SUBJECT TERMS: land attack cruise missiles, cruise missile defense, homeland defense, NORAD, directed energy 16

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...

Preliminary study of optimum ductburning turbofan engine cycle design parameters for supersonic cruising

NASA Technical Reports Server (NTRS)

Fishbach, L. H.

1978-01-01

The effect of turbofan engine overall pressure ratio, fan pressure ratio, and ductburner temperature rise on the engine weight and cruise fuel consumption for a mach 2.4 supersonic transport was investigated. Design point engines, optimized purely for the supersonic cruising portion of the flight where the bulk of the fuel is consumed, are considered. Based on constant thrust requirements at cruise, fuel consumption considerations would favor medium by pass ratio engines (1.5 to 1.8) of overall pressure ratio of about 16. Engine weight considerations favor low bypass ratio (0.6 or less) and low wverall pressure ratio (8). Combination of both effects results in bypass ratios of 0.6 to 0.8 and overall pressure ratio of 12 being the overall optimum.

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.

Varicella at sea: a two-year study on cruise ships.

PubMed

Acevedo, Fabio; Diskin, Arthur L; Dahl, Eilif

2011-01-01

Being highly contagious by person-to-person transmission, varicella can easily spread within the multinational population of a cruise ship and into communities ashore. The aim of the study was to report the prevalence of varicella infections in a fleet of cruise ships during a two-year period and to discuss measures to prevent and contain shipboard outbreaks. All probable varicella cases among passengers and crew on 34 cruise ships were registered for 2 years by the medical facilities onboard. Patients remained isolated until 6 days after rash onset. Susceptible contacts were identified and offered post-exposure prophylaxis. Crew nationality, number of vaccinated contacts, and direct vaccination costs were registered. During two years 187 varicella cases (36 passengers, 151 crew) were registered and 2,685 varicella vaccinations were administered at an estimated direct vaccination cost of US $ 283,832. Of the 34 ships, only 3 reported no cases of varicella. There were 8 clusters ('outbreaks') of ≥ 5 varicella cases presenting less than 42 days apart, comprising a total of 89 patients. While > 130 nations were represented among the crew, the 151 crew cases came from 26 countries, and 88 (58%) of them came from 5 sub-tropical/tropical countries. All cruise vessels must expect to encounter varicella cases or outbreaks onboard every few years. Every varicella case can start an outbreak and thus trigger several time-consuming and expensive containment measures, including isolation and mass vaccination of susceptible contacts. Mandatory pre-contract evidence of varicella immunity from all seafarers or from subgroups according to position or nationality might be worth considering. Seafarers known to be immune to varicella should always carry valid documentation while traveling.

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)

Regulations and policies that limit the growth of the U.S. Great Lakes cruising market.

DOT National Transportation Integrated Search

2011-10-01

The worldwide cruise industry has seen remarkable growth since the 1990s. The cruise market on the Great Lakes has lagged the worldwide growth and compared to historical records, has fallen far short of its full potential. This paper reviews the hist...

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...

Design definition study of NASA/Navy lift/cruise fan V/STOL aircraft

NASA Technical Reports Server (NTRS)

1975-01-01

Assessed are the risks associated with the lift/cruise fan technology V/STOL aircraft program. Three candidate concepts for the technology aircraft design approach are considered: the lowspeed only modification, the full performance modification, and the all new aircraft concepts. Survey results indicate that the lift/cruise fan technology aircraft program is feasible, from the standpoint of technical risk, with some evidence of uncertainty of meeting the planned schedule and relatively minor impact on estimated program costs.

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.

Global mortality attributable to aircraft cruise emissions.

PubMed

Barrett, Steven R H; Britter, Rex E; Waitz, Ian A

2010-10-01

Aircraft emissions impact human health though degradation of air quality. The majority of previous analyses of air quality impacts from aviation have considered only landing and takeoff emissions. We show that aircraft cruise emissions impact human health over a hemispheric scale and provide the first estimate of premature mortalities attributable to aircraft emissions globally. We estimate ∼8000 premature mortalities per year are attributable to aircraft cruise emissions. This represents ∼80% of the total impact of aviation (where the total includes the effects of landing and takeoff emissions), and ∼1% of air quality-related premature mortalities from all sources. However, we note that the impact of landing and takeoff emissions is likely to be under-resolved. Secondary H(2)SO(4)-HNO(3)-NH(3) aerosols are found to dominate mortality impacts. Due to the altitude and region of the atmosphere at which aircraft emissions are deposited, the extent of transboundary air pollution is particularly strong. For example, we describe how strong zonal westerly winds aloft, the mean meridional circulation around 30-60°N, interaction of aircraft-attributable aerosol precursors with background ammonia, and high population densities in combination give rise to an estimated ∼3500 premature mortalities per year in China and India combined, despite their relatively small current share of aircraft emissions. Subsidence of aviation-attributable aerosol and aerosol precursors occurs predominantly around the dry subtropical ridge, which results in reduced wet removal of aviation-attributable aerosol. It is also found that aircraft NO(x) emissions serve to increase oxidation of nonaviation SO(2), thereby further increasing the air quality impacts of aviation. We recommend that cruise emissions be explicitly considered in the development of policies, technologies and operational procedures designed to mitigate the air quality impacts of air transportation.

Measured far-field flight noise of a counterrotation turboprop at cruise conditions

NASA Technical Reports Server (NTRS)

Woodward, Richard P.; Loeffler, Irvin J.; Dittmar, James H.

1989-01-01

Modern high speed propeller (advanced turboprop) aircraft are expected to operate on 50 to 60 percent less fuel than the 1980 vintage turbofan fleet while at the same time matching the flight speed and performance of those aircraft. Counterrotation turboprop engines offer additional fuel savings by means of upstream propeller swirl recovery. This paper presents acoustic sideline results for a full-scale counterrotation turboprop engine at cruise conditions. The engine was installed on a Boeing 727 aircraft in place of the right-side turbofan engine. Acoustic data were taken from an instrumented Learjet chase plane. Sideline acoustic results are presented for 0.50 and 0.72 Mach cruise conditions. A scale model of the engine propeller was tested in a wind tunnel at 0.72 Mach cruise conditions. The model data were adjusted to flight acquisition conditions and were in general agreement with the flight results.

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.

CARINA data synthesis project: pH data scale unification and cruise adjustments

NASA Astrophysics Data System (ADS)

Velo, A.; Pérez, F. F.; Lin, X.; Key, R. M.; Tanhua, T.; de La Paz, M.; Olsen, A.; van Heuven, S.; Jutterström, S.; Ríos, A. F.

2010-05-01

Data on carbon and carbon-relevant hydrographic and hydrochemical parameters from 188 previously non-publicly available cruise data sets in the Artic Mediterranean Seas (AMS), Atlantic Ocean and Southern Ocean have been retrieved and merged to a new database: CARINA (CARbon IN the Atlantic Ocean). These data have gone through rigorous quality control (QC) procedures to assure the highest possible quality and consistency. The data for most of the measured parameters in the CARINA database were objectively examined in order to quantify systematic differences in the reported values. Systematic biases found in the data have been corrected in the data products, three merged data files with measured, calculated and interpolated data for each of the three CARINA regions; AMS, Atlantic Ocean and Southern Ocean. Out of a total of 188 cruise entries in the CARINA database, 59 reported pH measured values. All reported pH data have been unified to the Sea-Water Scale (SWS) at 25 °C. Here we present details of the secondary QC of pH in the CARINA database and the scale unification to SWS at 25 °C. The pH scale has been converted for 36 cruises. Procedures of quality control, including crossover analysis between cruises and inversion analysis are described. Adjustments were applied to the pH values for 21 of the cruises in the CARINA dataset. With these adjustments the CARINA database is consistent both internally as well as with the GLODAP data, an oceanographic data set based on the World Hydrographic Program in the 1990s. Based on our analysis we estimate the internal consistency of the CARINA pH data to be 0.005 pH units. The CARINA data are now suitable for accurate assessments of, for example, oceanic carbon inventories and uptake rates, for ocean acidification assessment and for model validation.

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...

The Primi Project: August-September 2009 Validation Cruise On Oil Spill Detection And Fate

NASA Astrophysics Data System (ADS)

Santoleri, R.; Bignami, F.; Bohm, E.; Nichio, F.; De Dominicis, M.; Ruggieri, G.; Marulllo, S.; Trivero, P.; Zambianchi, E.; Archetti, R.; Adamo, M.; Biamino, W.; Borasi, M.; Buongiorno Nardelli, B.; Cavagnero, M.; Colao, F.; Colella, S.; Coppini, G.; Debettio, V.; De Carolis, G.; Forneris, V.; Griffa, A.; Iacono, R.; Lombardi, E.; Manzella, G.; Mercantini, A.; Napolitano, E.; Pinardi, N.; Pandiscia, G.; Pisano, A.; Rupolo, V.; Reseghetti, F.; Sabia, L.; Sorgente, R.; Sprovieri, M.; Terranova, G.; Trani, M.; Volpe, G.

2010-04-01

In the framework of the ASI PRIMI Project, CNR- ISAC, in collaboration with the PRIMI partners, organized a validation cruise for the PRIMI oil spill monitoring and forecasting system on board the CNR R/V Urania. The cruise (Aug. 6 - Sept. 7 2009) took place in the Sicily Strait, an area affected by large oil tanker traffic. The cruise plan was organized in order to have the ship within the selected SAR image frames at acquisition time so that the ship could move toward the oil slick and verify it via visual and instrumental inspection. During the cruise, several oil spills, presumably being the result of illegal tank washing, were detected by the PRIMI system and were verified in situ. Preliminary results indicate that SAR and optical satellites are able to detect heavy and thin film oil spills, the maturity of oil spill forecasting models and that further work combining satellite, model and in situ data is necessary to assess the spill severity from the signature in satellite imagery.

Simulation test results for lift/cruise fan research and technology aircraft

NASA Technical Reports Server (NTRS)

Bland, M. P.; Konsewicz, R. K.

1976-01-01

A flight simulation program was conducted on the flight simulator for advanced aircraft (FSAA). The flight simulation was a part of a contracted effort to provide a lift/cruise fan V/STOL aircraft mathematical model for flight simulation. The simulated aircraft is a configuration of the Lift/Cruise Fan V/STOL research technology aircraft (RTA). The aircraft was powered by three gas generators driving three fans. One lift fan was installed in the nose of the aircraft, and two lift/cruise fans at the wing root. The thrust of these fans was modulated to provide pitch and roll control, and vectored to provide yaw, side force control, and longitudinal translation. Two versions of the RTA were defined. One was powered by the GE J97/LF460 propulsion system which was gas-coupled for power transfer between fans for control. The other version was powered by DDA XT701 gas generators driving 62 inch variable pitch fans. The flight control system in both versions of the RTA was the same.

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)

The performance of differential VLBI delay during interplanetary cruise

NASA Technical Reports Server (NTRS)

Moultrie, B.; Wolff, P. J.; Taylor, T. H.

1984-01-01

Project Voyager radio metric data are used to evaluate the orbit determination abilities of several data strategies during spacecraft interplanetary cruise. Benchmark performance is established with an operational data strategy of conventional coherent doppler, coherent range, and explicitly differenced range data from two intercontinental baselines to ameliorate the low declination singularity of the doppler data. Employing a Voyager operations trajectory as a reference, the performance of the operational data strategy is compared to the performances of data strategies using differential VLBI delay data (spacecraft delay minus quasar delay) in combinations with the aforementioned conventional data types. The comparison of strategy performances indicates that high accuracy cruise orbit determination can be achieved with a data strategy employing differential VLBI delay data, where the quantity of coherent radio metric data has been greatly reduced.

Norovirus outbreaks on commercial cruise ships: a systematic review and new targets for the public health agenda.

PubMed

Bert, Fabrizio; Scaioli, Giacomo; Gualano, Maria Rosaria; Passi, Stefano; Specchia, Maria Lucia; Cadeddu, Chiara; Viglianchino, Cristina; Siliquini, Roberta

2014-06-01

Noroviruses are recognized as the leading cause of human acute viral gastroenteritis worldwide. The rate of outbreaks on cruise ships has grown significantly in recent years. Given the potentially harmful consequences of outbreaks for passengers and crewmembers and the subsequently high costs for cruise companies, disease outbreaks on cruise ships represent a serious public health issue. The aim of our study was to systematically review published studies related to Norovirus outbreaks on commercial cruise ships. We searched the PubMed and Scopus scientific databases. We included eligible studies published from January 1990 to July 2013 that were written in English and described infectious episodes involving at least two passengers and/or crewmembers on a commercial cruise ship. As a result, 15 studies and seven reviews met the inclusion criteria, describing a total of 127 outbreaks. The majority of the cases were reported in Europe and the USA, affecting <1 to 74% of the embarked passengers. In the majority of the studies, stool samples and/or serum specimens from ill passengers were collected and tested for laboratory confirmation. Twelve studies reported that an ad-hoc questionnaire was administered. Fifteen studies investigated the possible source of infection which was contaminated food in the majority of cases. Our findings suggest a strong need for the monitoring and implementation of preventive measures in semi-closed communities, such as cruise ships. It would be advisable to strengthen all relevant initiatives in order to improve the detection of, response to and control of Norovirus outbreaks on cruise ships.

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...

Laboratory-based respiratory virus surveillance pilot project on select cruise ships in Alaska, 2013-15.

PubMed

Rogers, Kimberly B; Roohi, Shahrokh; Uyeki, Timothy M; Montgomery, David; Parker, Jayme; Fowler, Nisha H; Xu, Xiyan; Ingram, Deandra J; Fearey, Donna; Williams, Steve M; Tarling, Grant; Brown, Clive M; Cohen, Nicole J

2017-09-01

Influenza outbreaks can occur among passengers and crews during the Alaska summertime cruise season. Ill travellers represent a potential source for introduction of novel or antigenically drifted influenza virus strains to the United States. From May to September 2013-2015, the Alaska Division of Public Health, the Centers for Disease Control and Prevention (CDC), and two cruise lines implemented a laboratory-based public health surveillance project to detect influenza and other respiratory viruses among ill crew members and passengers on select cruise ships in Alaska. Cruise ship medical staff collected 2-3 nasopharyngeal swab specimens per week from passengers and crew members presenting to the ship infirmary with acute respiratory illness (ARI). Specimens were tested for respiratory viruses at the Alaska State Virology Laboratory (ASVL); a subset of specimens positive for influenza virus were sent to CDC for further antigenic characterization. Of 410 nasopharyngeal specimens, 83% tested positive for at least one respiratory virus; 71% tested positive for influenza A or B virus. Antigenic characterization of pilot project specimens identified strains matching predominant circulating seasonal influenza virus strains, which were included in the northern or southern hemisphere influenza vaccines during those years. Results were relatively consistent across age groups, recent travel history, and influenza vaccination status. Onset dates of illness relative to date of boarding differed between northbound (occurring later in the voyage) and southbound (occurring within the first days of the voyage) cruises. The high yield of positive results indicated that influenza was common among passengers and crews sampled with ARI. This finding reinforces the need to bolster influenza prevention and control activities on cruise ships. Laboratory-based influenza surveillance on cruise ships may augment inland influenza surveillance and inform control activities. However, these

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)

Stratospheric cruise emission reduction program

NASA Technical Reports Server (NTRS)

Diehl, L. A.; Reck, G. M.; Marek, C. J.; Szaniszlo, A. J.

1977-01-01

A recently implemented NASA effort specifically aimed at reducing cruise oxides of nitrogen from high-altitude aircraft is discussed. The desired emission levels and the combustor technology required to achieve them are discussed. A brief overview of the SCERP operating plan is given. Lean premixed-prevaporized combustion and some of the potential difficulties that are associated with applying this technique to gas turbine combustors are examined. Base technology was developed in several key areas. These fundamental studies are viewed as a requirement for successful implementation of the lean premixed combustion technique.

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.

Tom Cruise is dangerous and irresponsible

PubMed Central

Neill, Ushma S.

2005-01-01

Yes, even the JCI can weigh in on celebrity gossip, but hopefully without becoming a tabloid. Rather, we want to shine a light on the reckless comments actor Tom Cruise has recently made that psychiatry is a “quack” field and his belief that postpartum depression cannot be treated pharmacologically. We can only hope that his influence as a celebrity does not hold back those in need of psychiatric treatment. PMID:16075033

The Evolution of the Cruise Missile

DTIC Science & Technology

1985-09-01

the country is to remain militarily strong. A leading student of military technology has put it this way: ... new and more effective weapons have...make the best decisions and plans. Students of the cruise missile sould focus on the basic characteristics of the weapon. Consequently, this study...Hughes, "Competition Optios for the Medium Range Air-t- ace Missile Pmgram." unpublished MA Thesis, American Uiversity , 1981, 23, 24; "Navy Sees MRASM

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.

A fuel-efficient cruise performance model for general aviation piston engine airplanes. Ph.D. Thesis. Final Report

NASA Technical Reports Server (NTRS)

Parkinson, R. C. H.

1983-01-01

A fuel-efficient cruise performance model which facilitates maximizing the specific range of General Aviation airplanes powered by spark-ignition piston engines and propellers is presented. Airplanes of fixed design only are considered. The uses and limitations of typical Pilot Operating Handbook cruise performance data, for constructing cruise performance models suitable for maximizing specific range, are first examined. These data are found to be inadequate for constructing such models. A new model of General Aviation piston-prop airplane cruise performance is then developed. This model consists of two subsystem models: the airframe-propeller-atmosphere subsystem model; and the engine-atmosphere subsystem model. The new model facilitates maximizing specific range; and by virtue of its implicity and low volume data storge requirements, appears suitable for airborne microprocessor implementation.

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)

A large outbreak of influenza A and B on a cruise ship causing widespread morbidity.

PubMed Central

Brotherton, J. M. L.; Delpech, V. C.; Gilbert, G. L.; Hatzi, S.; Paraskevopoulos, P. D.; McAnulty, J. M.

2003-01-01

In September 2000 an outbreak of influenza-like illness was reported on a cruise ship sailing between Sydney and Noumea with over 1,100 passengers and 400 crew on board. Laboratory testing of passengers and crew indicated that both influenza A and B had been circulating on the ship. The cruise coincided with the peak influenza period in Sydney. Morbidity was high with 40 passengers hospitalized, two of whom died. A questionnaire was sent to passengers 3 weeks after the cruise and 836 of 1,119 (75%) responded. A total of 310 passengers (37%) reported suffering from an influenza-like illness (defined as cough, fever, myalgia and weakness) and 528 (63%) had seen a doctor for illness related to the cruise. One-third of passengers reported receipt of influenza vaccination in 2000; however neither their rates of influenza-like illness nor hospitalization were significantly different from those in unvaccinated passengers. A case-control study also found no significant protective effect of influenza vaccination. With the increasing popularity of cruise vacations, such outbreaks are likely to affect increasing numbers of people. Whilst influenza vaccination of passengers and crew may afford some protection, uptake and effectiveness may not be sufficient to prevent outbreaks. Surveillance systems and early intervention measures, such as antiviral therapies, should be considered to detect and control such outbreaks. PMID:12729195

A large outbreak of influenza A and B on a cruise ship causing widespread morbidity.

PubMed

Brotherton, J M L; Delpech, V C; Gilbert, G L; Hatzi, S; Paraskevopoulos, P D; McAnulty, J M

2003-04-01

In September 2000 an outbreak of influenza-like illness was reported on a cruise ship sailing between Sydney and Noumea with over 1,100 passengers and 400 crew on board. Laboratory testing of passengers and crew indicated that both influenza A and B had been circulating on the ship. The cruise coincided with the peak influenza period in Sydney. Morbidity was high with 40 passengers hospitalized, two of whom died. A questionnaire was sent to passengers 3 weeks after the cruise and 836 of 1,119 (75%) responded. A total of 310 passengers (37%) reported suffering from an influenza-like illness (defined as cough, fever, myalgia and weakness) and 528 (63%) had seen a doctor for illness related to the cruise. One-third of passengers reported receipt of influenza vaccination in 2000; however neither their rates of influenza-like illness nor hospitalization were significantly different from those in unvaccinated passengers. A case-control study also found no significant protective effect of influenza vaccination. With the increasing popularity of cruise vacations, such outbreaks are likely to affect increasing numbers of people. Whilst influenza vaccination of passengers and crew may afford some protection, uptake and effectiveness may not be sufficient to prevent outbreaks. Surveillance systems and early intervention measures, such as antiviral therapies, should be considered to detect and control such outbreaks.

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…

Advanced missile technology. A review of technology improvement areas for cruise missiles. [including missile design, missile configurations, and aerodynamic characteristics

NASA Technical Reports Server (NTRS)

Cronvich, L. L.; Liepman, H. P.

1979-01-01

Technology assessments in the areas of aerodynamics, propulsion, and structures and materials for cruise missile systems are discussed. The cruise missiles considered cover the full speed, altitude, and target range. The penetrativity, range, and maneuverability of the cruise missiles are examined and evaluated for performance improvements.

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)

Traveler's diarrhea at sea: three outbreaks of waterborne enterotoxigenic Escherichia coli on cruise ships.

PubMed

Daniels, N A; Neimann, J; Karpati, A; Parashar, U D; Greene, K D; Wells, J G; Srivastava, A; Tauxe, R V; Mintz, E D; Quick, R

2000-04-01

Enterotoxigenic Escherichia coli (ETEC) has become the leading bacterial cause of gastroenteritis outbreaks on cruise ships. Investigation of recent outbreaks of ETEC gastroenteritis on 3 cruise ships indicated that all were associated with consuming beverages with ice cubes on board the ship (relative risk [RR], 1.4, 95% confidence interval [CI], 1.0-1.9, P=.02; RR, 1.9, 95% CI, 1.3-2. 9, P<.001; and RR, 1.3, 95% CI, 1.0-1.6, P<.01), and 2 were associated with drinking unbottled water (RR, 2.7, 95% CI, 1.8-4.1, P<.001; RR, 1.7, 95% CI, 1.3-2.3, P<.001). Multiple ETEC serotypes were detected in patients' stool specimens in each of the 3 outbreaks, and 12 (38%) of 32 isolates were resistant to > or =3 antimicrobial agents. ETEC appears to be emerging as a waterborne pathogen on cruise ships. Water bunkered in overseas ports was the likely source of ETEC infection in these outbreaks. To ensure passenger safety, cruise ships that take on water in foreign ports must ensure that water treatment and monitoring systems function properly.

Radiation Measurements in Cruise and on Mars by the MSL Radiation Assessment Detector

NASA Astrophysics Data System (ADS)

Zeitlin, C. J.; Hassler, D.; Wimmer-Schweingruber, R. F.; Appel, J. K.; Boehm, E.; Boettcher, S.; Brinza, D.; Burmeister, S.; Cucinotta, F.; Ehresmann, B.; Guo, J.; Kohler, J.; Lohf, H.; Martin, C.; Posner, A.; Rafkin, S. C.; Reitz, G.; Team, M.

2013-12-01

The Radiation Assessment Detector (RAD) is one of ten science instruments on the Curiosity rover. The RAD team's science objectives include the measurement of radiation dose (a purely physical quantity) and dose equivalent (a derived quantity that can be related to cancer risk) on the surface of Mars. In addition, RAD acquired data for most of the cruise to Mars, from Dec. 2011 through July 2012, providing a measurement of the radiation environment under conditions similar to those expected on a human trip to Mars or other deep space destinations. The dose and dose equivalent measurements made during cruise have been published, but are presented in more detail here. Rates measured in cruise are compared to similar measurements made during Curiosity's first 269 sols on the surface of Mars. In the simplest picture, one expects rates to be a factor of two lower on the surface of a large airless body compared to free space, owing to the two-pi shielding geometry. The situation on Mars is complicated by the non-negligible shielding effects of the atmosphere, particularly in Gale Crater where diurnal variations in atmospheric column depth are significant. The diurnal variations - caused by the well-known thermal tides on Mars - result in reduced shielding of the surface in the afternoon as compared to the night and early morning hours. A major challenge in analyzing the surface data is the treatment of the background radiation dose coming from Curiosity's Radioisotope Thermoelectric Generator (RTG). Prior to launch, RAD acquired data in the full cruise configuration so that this background could be measured with only sea-level cosmic ray muons present - that is, almost all of what was measured was due to the RTG. Those effects could therefore be subtracted from the cruise measurements in a straightforward way. However, the situation on the surface is somewhat different than in cruise, in that the mass that was present above RAD - and caused scattering of particles into

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

An analysis of life expectancy of airplane wings in normal cruising flight

NASA Technical Reports Server (NTRS)

Putnam, Abbott A

1945-01-01

In order to provide a basis for judging the relative importance of wing failure by fatigue and by single intense gusts, an analysis of wing life for normal cruising flight was made based on data on the frequency of atmospheric gusts. The independent variables considered in the analysis included stress-concentration factor, stress-load relation, wing loading, design and cruising speeds, design gust velocity, and airplane size. Several methods for estimating fatigue life from gust frequencies are discussed. The procedure selected for the analysis is believed to be simple and reasonably accurate, though slightly conservative.

[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).

Prime Minister Pierre Trudeau and Cruise Missile Testing.

ERIC Educational Resources Information Center

Bennett, Paul W.

1986-01-01

Based on the 1983 controversy over cruise missile testing by the United States over Canadian air space, this article provides the text of an open letter to the people and an interview by Prime Minister Trudeau. Parenthetical comments inserted by the author point out contradiction contained in the two documents. (JDH)

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.

Vortex maneuver lift for super-cruise configurations

NASA Technical Reports Server (NTRS)

Campbell, J. F.; Gloss, B. B.; Lamar, J. E.

1976-01-01

Some of the theoretical and experimental research conducted at the NASA Langley Research Center is presented to investigate the subsonic vortex-lift producing capabilities for two classes of Super-Cruise designs: a close-coupled wing-canard arrangement and a slender wing configuration. In addition, several analytical methods are discussed for estimating critical structural design loads for thin, highly swept wings having separated leading-edge vortex flows.

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

Cruise design for a 5-year period of the 50-year timber sales in Alaska.

Treesearch

John W. Hazard

1985-01-01

Sampling rules and estimation procedures are described for a new cruise design that was developed for 50-year timber sales in Alaska. An example is given of the rate redetermination cruise and analysis for the 1984-1989 period of the Ketchikan Pulp Company sale. In addition, methodology is presented for an alternative sampling technique of sampling with probability...

Cruising Venues as a Context for HIV Risky Behavior Among Men Who Have Sex With Men.

PubMed

Gama, Ana; Abecasis, Ana; Pingarilho, Marta; Mendão, Luís; Martins, Maria O; Barros, Henrique; Dias, Sónia

2017-05-01

We examined differences in sexual risk behaviors, HIV prevalence, and demographic characteristics between men who have sex with men (MSM) who visit different types of venues to meet sexual partners, and identified correlates of high-risk behaviors. A cross-sectional behavioral survey was conducted with a venue-based sample of 1011 MSM in Portugal. Overall, 36.3 % of MSM usually visit cruising venues to meet sexual partners (63.7 % only visit social gay venues). Cruising venues' visitors reported higher HIV prevalence (14.6 % [95 % CI 11-18 %] vs. 5.5 % [95 % CI 4-7 %]). Visiting cruising venues was more likely among those older, reporting high number of male sexual partners, group sex, and unprotected anal sex with a partner whose HIV status was unknown. Cruising venues play an important role in increasing risk of HIV transmission among MSM who frequent them. Venue-focused behavioral interventions that promote healthy sexual behaviors are needed.

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.

Management and control of varicella on cruise ships: a collaborative approach to promoting public health.

PubMed

Cramer, Elaine H; Slaten, Douglas D; Guerreiro, Adriane; Robbins, Danisha; Ganzon, Andrew

2012-07-01

In most years varicella is the vaccine-preventable disease most frequently reported to Centers for Disease Control and Prevention (CDC) by cruise ships. Since 2005, CDC has received numerous isolated case reports of varicella among crew members and has investigated varicella outbreaks aboard vessels sailing into and from US seaports. CDC investigators reviewed electronic varicella case reports from 2005 to 2009 and outbreak reports from 2009 to characterize the response and control efforts implemented by cruise ships in accordance with CDC protocols. Outbreak reports from 2009 were manually reviewed for details of case identification, contact investigations, isolation and restriction of cases and contacts, respectively, and number of contacts administered varicella vaccine post-exposure by cruise lines. During 2005 to 2009, cruise ships reported 278 cases of varicella to CDC among predominantly male (80%) crew members, three-quarters of whom were residents of Caribbean countries, Indonesia, the Philippines, or India, and whose median age was 29 years. Cases were more commonly reported during spring and winter months. During 2009, cruise ships reported 94 varicella cases among crew members of which 66 (70%) were associated with 18 reported varicella outbreaks. Outbreak response included isolation of 66 (100%) of 66 cases, restriction of 66 (26%) of 255 crew-contacts, and administration of post-exposure vaccine to 522 close contacts and other susceptible crew members per standard CDC recommendations. Most cases reported to CDC during 2005 to 2009 were among non-US resident crew members. Overall, cruise lines sailing into North America have the onboard capability to manage varicella cases and outbreaks and appear responsive to CDC recommendations. Cruise lines should continue to implement CDC-recommended response protocols to curtail outbreaks rapidly and should consider whether pre-placement varicella immunity screening and vaccination of crew members is a cost

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.

Texas Teacher at Sea on the BOLIVAR Project Geophysical Cruise

NASA Astrophysics Data System (ADS)

Keelan, M.; Sullivan, S.; Ellins, K.

2004-12-01

UTIG provides K-12 teachers with research experiences in field programs that involve UTIG scientists. I am a 6th-9th grade science teacher in Van Vleck, Texas and in April 2004 I sailed to the southeastern Caribbean aboard the R/V Maurice Ewing as a member of the BOLIVAR Project alongside scientists from the U.S. and Venezuela. Our goal was collect seismic data to image the crust and mantle beneath the Caribbean as part of a study of the tectonic processes accompanying different stages of the Caribbean arc/South America continental collision process. Throughout the 52-day cruise I worked as a watch stander, interpreted newly collected seismic reflection data, helped deploy the streamer, maintained a cruise blog (a chronological journal weblog documenting personal thoughts about my experience), spoke with students in Texas with the telephone on loan from Iridium Satellite Solutions, and responded to email inquiries from shore-based students. It was hard work, but most importantly, a voyage of discovery. With guidance from scientists and GK-12 Fellows at UTIG, I am using my experience and the data collected as the basis for K-12 curriculum resources, including learning activities and a video documentary. Support for my participation and post-cruise activities was provided by the NSF and the Trull Foundation in Texas. If given the opportunity to do this again, I would, without reservation!

Ship's doctors qualifications required for cruise ships: Recruiter's comments on the German-Norwegian debate.

PubMed

Ottomann, Christian

2015-01-01

This contribution is intended to fertilise the current discussion of ship's doctors qualifications required for cruise ships. Therefore 10 points are added to the debate containing different considerations focussing on the recommendations of the German Society of Maritime Medicine, the American College of Emergency Physicians (ACEP's) Health Care Guidelines for Cruise Ship Medical Facilities and the different skills a ship's doctor should have from the perspective of the recruiter.

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

The influence of cruise control and adaptive cruise control on driving behaviour--a driving simulator study.

PubMed

Markvollrath; Schleicher, Susanne; Gelau, Christhard

2011-05-01

Although Cruise Control (CC) is available for most cars, no studies have been found which examine how this automation system influences driving behaviour. However, a relatively large number of studies have examined Adaptive Cruise Control (ACC) which compared to CC includes also a distance control. Besides positive effects with regard to a better compliance to speed limits, there are also indications of smaller distances to lead vehicles and slower responses in situations that require immediate braking. Similar effects can be expected for CC as this system takes over longitudinal control as well. To test this hypothesis, a simulator study was conducted at the German Aerospace Center (DLR). Twenty-two participants drove different routes (highway and motorway) under three different conditions (assisted by ACC, CC and manual driving without any system). Different driving scenarios were examined including a secondary task condition. On the one hand, both systems lead to lower maximum velocities and less speed limit violations. There was no indication that drivers shift more of their attention towards secondary tasks when driving with CC or ACC. However, there were delayed driver reactions in critical situations, e.g., in a narrow curve or a fog bank. These results give rise to some caution regarding the safety effects of these systems, especially if in the future their range of functionality (e.g., ACC Stop-and-Go) is further increased. Copyright © 2011 Elsevier Ltd. All rights reserved.

[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.

33 CFR 165.123 - Cruise Ships, Sector Southeastern New England Captain of the Port (COTP) Zone.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 33 Navigation and Navigable Waters 2 2014-07-01 2014-07-01 false Cruise Ships, Sector Southeastern... Guard District § 165.123 Cruise Ships, Sector Southeastern New England Captain of the Port (COTP) Zone. (a) Location. The following areas are security zones: All navigable waters within the Southeastern...

33 CFR 165.123 - Cruise Ships, Sector Southeastern New England Captain of the Port (COTP) Zone.

Code of Federal Regulations, 2013 CFR

2013-07-01

... 33 Navigation and Navigable Waters 2 2013-07-01 2013-07-01 false Cruise Ships, Sector Southeastern... Guard District § 165.123 Cruise Ships, Sector Southeastern New England Captain of the Port (COTP) Zone. (a) Location. The following areas are security zones: All navigable waters within the Southeastern...

33 CFR 165.123 - Cruise Ships, Sector Southeastern New England Captain of the Port (COTP) Zone.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 33 Navigation and Navigable Waters 2 2012-07-01 2012-07-01 false Cruise Ships, Sector Southeastern... Guard District § 165.123 Cruise Ships, Sector Southeastern New England Captain of the Port (COTP) Zone. (a) Location. The following areas are security zones: All navigable waters within the Southeastern...

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

Multi-pathogen waterborne disease outbreak associated with a dinner cruise on Lake Michigan.

PubMed

Serdarevic, F; Jones, R C; Weaver, K N; Black, S R; Ritger, K A; Guichard, F; Dombroski, P; Emanuel, B P; Miller, L; Gerber, S I

2012-04-01

We report an outbreak associated with a dinner cruise on Lake Michigan. This took place on the same day as heavy rainfall, which resulted in 42·4 billion liters of rainwater and storm runoff containing highly diluted sewage being released into the lake. Of 72 cruise participants, 41 (57%) reported gastroenteritis. Stool specimens were positive for Shigella sonnei (n=3), Giardia (n=3), and Cryptosporidium (n=2). Ice consumption was associated with illness (risk ratio 2·2, P=0·011). S. sonnei was isolated from a swab obtained from the one of the boat's ice bins. Environmental inspection revealed conditions and equipment that could have contributed to lake water contaminating the hose used to load potable water onto the boat. Knowledge of water holding and distribution systems on boats, and of potential risks associated with flooding and the release of diluted sewage into large bodies of water, is crucial for public health guidance regarding recreational cruises.

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.

Hydrographic data from R/V endeavor cruise #90

NASA Technical Reports Server (NTRS)

Stalcup, M. D.; Joyce, T. M.; Barbour, R. L.; Dunworth, J. A.

1986-01-01

The final cruise of the NSF sponsored Warm Core Rings Program studied a Warm Core Ring (WCR) in the Fall of 1982 as it formed from a large northward meander of the Gulf Stream. This ring, known as 82-H or the eighth ring identified in 1982, formed over the New England Seamounts near 39.5 deg N, 65 deg W. Surveys using Expendable Bathythermographs, Conductivity-Temperature-Depth-Oxygen stations and Doppler Current Profiling provide a look at the genesis of a WCR. These measurements reveal that WCR 82-H separated from the Gulf Stream sometime between October 2-5. This ring was a typical WCR with a diameter of about 200 km and speeds in the high velocity core of the 175 cm/sec. Satellite imagery of 82-H following the cruise showed that it drifted WSW in the Slope Water region at almost 9 km/day, had at least one interaction with the Gulf Stream and was last observed on February 8, 1983 at 39 deg N, 72 deg W.

Respiratory infections and gastrointestinal illness on a cruise ship: A three-year prospective study.

PubMed

Pavli, Androula; Maltezou, Helena C; Papadakis, Antonis; Katerelos, Panagiotis; Saroglou, Georgios; Tsakris, Athanasios; Tsiodras, Sotirios

2016-01-01

Cruise ships carry a large number of people in confined spaces providing an environment for transmission of infections. The aim of this study is to estimate the incidence of and describe the spectrum of respiratory infections and gastrointestinal illness among passengers and crew of cruise Ship A. The study was carried out from January 2011 to December 2013 on cruise Ship A, including passengers and crew who presented with symptoms suggestive of acute respiratory infection (ARI), influenza-like illness (ILI) and gastrointestinal illness (GI). Advice about preventive measures of respiratory and gastrointestinal infections and influenza vaccination was given to passengers and crew. Data were collected by using one standardized form per patient. The most common destination was Northern Europe (90.7%). The mean duration of cruise was 10.6 days; 440 passengers and 421 crew members who sought medical attention were studied (mean age 72.6 ± 9.5 and 33 ± 7 years, respectively). ILI, ARI and GI were diagnosed in 32.7%, 15.9%, 17% and 10.9%, 80%, 0.2% of ill passengers and crew, respectively. The association of ARI, ILI and GI incidence in passengers was statistically significant with season, destination and duration of travel; the incidence for all illnesses was higher during winter, for travel to South America and for >14 days (p-value<0.001). ARI, ILI and GI continue to pose a burden on cruise travel; therefore pre-travel advice is crucial for passengers and crew regarding respiratory and gastrointestinal infections. Surveillance and implementation of control measures are important for outbreak prevention. Copyright © 2016 Elsevier Ltd. All rights reserved.

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...

Emergence of New Norovirus Variants on Spring Cruise Ships and Prediction of Winter Epidemics

PubMed Central

Depoortere, Evelyn; Boxman, Ingeborg; Duizer, Erwin; van Duynhoven, Yvonne; Harris, John; Johnsen, Christina; Kroneman, Annelies; Le Guyader, Soizick; Lim, Wilina; Maunula, Leena; Meldal, Hege; Ratcliff, Rod; Reuter, Gábor; Schreier, Eckart; Siebenga, Joukje; Vainio, Kirsti; Varela, Carmen; Vennema, Harry; Koopmans, Marion

2008-01-01

In June 2006, reported outbreaks of norovirus on cruise ships suddenly increased; 43 outbreaks occurred on 13 vessels. All outbreaks investigated manifested person-to-person transmission. Detection of a point source was impossible because of limited investigation of initial outbreaks and data sharing. The most probable explanation for these outbreaks is increased norovirus activity in the community, which coincided with the emergence of 2 new GGII.4 variant strains in Europe and the Pacific. As in 2002, a new GGII.4 variant detected in the spring and summer corresponded with high norovirus activity in the subsequent winter. Because outbreaks on cruise ships are likely to occur when new variants circulate, an active reporting system could function as an early warning system. Internationally accepted guidelines are needed for reporting, investigating, and controlling norovirus illness on cruise ships in Europe. PMID:18258116

Emergence of new norovirus variants on spring cruise ships and prediction of winter epidemics.

PubMed

Verhoef, Linda; Depoortere, Evelyn; Boxman, Ingeborg; Duizer, Erwin; van Duynhoven, Yvonne; Harris, John; Johnsen, Christina; Kroneman, Annelies; Le Guyader, Soizick; Lim, Wilina; Maunula, Leena; Meldal, Hege; Ratcliff, Rod; Reuter, Gábor; Schreier, Eckart; Siebenga, Joukje; Vainio, Kirsti; Varela, Carmen; Vennema, Harry; Koopmans, Marion

2008-02-01

In June 2006, reported outbreaks of norovirus on cruise ships suddenly increased; 43 outbreaks occurred on 13 vessels. All outbreaks investigated manifested person-to-person transmission. Detection of a point source was impossible because of limited investigation of initial outbreaks and data sharing. The most probable explanation for these outbreaks is increased norovirus activity in the community, which coincided with the emergence of 2 new GGII.4 variant strains in Europe and the Pacific. As in 2002, a new GGII.4 variant detected in the spring and summer corresponded with high norovirus activity in the subsequent winter. Because outbreaks on cruise ships are likely to occur when new variants circulate, an active reporting system could function as an early warning system. Internationally accepted guidelines are needed for reporting, investigating, and controlling norovirus illness on cruise ships in Europe.

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.

Shipboard report for Hawaii GLORIA ground-truth cruise F11-88-HW, 25 Oct.-7 Nov., 1988

USGS Publications Warehouse

Clague, David A.; Holcomb, Robin T.; Torresan, Michael E.; Ross, Stephanie L.

1989-01-01

GLORIA side-scan imagery of the region north of Oahu was collected during two cruises in the spring of 1988. These cruises, F4-88-HW and F6-88-HW, discovered an extensive lava flow field on the Hawaiian Arch and extensive landslide deposits that moved down through the Hawaiian Moat and up onto the Hawaiian Arch. These landslide deposits were apparently derived from two separate submarine failures on the north side of Molokai and the northeast side of Oahu. The cruise reports for these cruises will be released as USGS Open-File Reports in 1989.This report summarizes the results of a subsequent cruise, F11-88-HW on the R/V Farnella, to sample some of the features discovered during the prior GLORIA surveys. Cruise F11-88-HW began in Honolulu on Oct. 25, 1988 and ended in Honolulu on Nov. 7, 1988. The major objectives of the cruise were to sample the giant lava field north of Oahu (Figure 1), to sample an apparently young flow between Oahu and Kauai (Figure 2) , to do some preliminary sampling of the deposits of the Nuuanu giant landslide northnortheast of Oahu, and to determine the thickness of sediment on flows in this lava field to compare to the acoustic backscatter variations observed in the GLORIA imagery of the flow field.These objectives were modified during the cruise due to rough seas which limited the deployment of the camera sled and to problems with the coring equipment which limited us to collecting 10 ft gravity cores. In particular, we did not complete any work aimed directly at the Nuuanu landslide deposits. The comparison of sediment thickness on the flows to observed acoustic backscatter on the GLORIA images was not completed because flows with intermediate backscatter were found to have thicker sediment than we could sample. The other objectives were achieved and lava samples of the flows and vents of the flow field were recovered from 23 locations. Gravity cores on top of the flows also determined the sediment thickness at 12 locations. The flow

A review of underwater bio-mimetic propulsion: cruise and fast-start

NASA Astrophysics Data System (ADS)

Chao, Li-Ming; Cao, Yong-Hui; Pan, Guang

2017-08-01

This paper reviews recent developments in the understanding of underwater bio-mimetic propulsion. Two impressive models of underwater propulsion are considered: cruise and fast-start. First, we introduce the progression of bio-mimetic propulsion, especially underwater propulsion, where some primary conceptions are touched upon. Second, the understanding of flapping foils, considered as one of the most efficient cruise styles of aquatic animals, is introduced, where the effect of kinematics and the shape and flexibility of foils on generating thrust are elucidated respectively. Fast-start propulsion is always exhibited when predator behaviour occurs, and we provide an explicit introduction of corresponding zoological experiments and numerical simulations. We also provide some predictions about underwater bio-mimetic propulsion.

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.

Calculation of Local Volume Factors for Relascope Cruising

Treesearch

Charles B. Briscoe

1957-01-01

In these days of climbing stumpage prices it is frequently desirable to attain more precision from a relascope cruise than is possible using ready-made volume factors. Like any factors made to be approximately applicalble over a wide range of conditions, volume factors may give very misleading results under certain local condition. For this reason it is desirable to...

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…

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

Multi-Factor Analysis for Selecting Lunar Exploration Soft Landing Area and the best Cruise Route

NASA Astrophysics Data System (ADS)

Mou, N.; Li, J.; Meng, Z.; Zhang, L.; Liu, W.

2018-04-01

Selecting the right soft landing area and planning a reasonable cruise route are the basic tasks of lunar exploration. In this paper, the Von Karman crater in the Antarctic Aitken basin on the back of the moon is used as the study area, and multi-factor analysis is used to evaluate the landing area and cruise route of lunar exploration. The evaluation system mainly includes the factors such as the density of craters, the impact area of craters, the formation of the whole area and the formation of some areas, such as the vertical structure, rock properties and the content of (FeO + TiO2), which can reflect the significance of scientific exploration factor. And the evaluation of scientific exploration is carried out on the basis of safety and feasibility. On the basis of multi-factor superposition analysis, three landing zones A, B and C are selected, and the appropriate cruising route is analyzed through scientific research factors. This study provides a scientific basis for the lunar probe landing and cruise route planning, and it provides technical support for the subsequent lunar exploration.

Measuring surface salinity in the N. Atlantic subtropical gyre. The SPURS-MIDAS cruise, spring 2013

NASA Astrophysics Data System (ADS)

Font, Jordi; Ward, Brian; Emelianov, Mikhail; Morisset, Simon; Salvador, Joaquin; Busecke, Julius

2014-05-01

SPURS-MIDAS (March-April 2013) on board the Spanish R/V Sarmiento de Gamboa was a contribution to SPURS (Salinity Processes in the Upper ocean Regional Study) focused on the processes responsible for the formation and maintenance of the salinity maximum associated to the North Atlantic subtropical gyre. Scientists from Spain, Ireland, France and US sampled the mesoscale and submesoscale structures in the surface layer (fixed points and towed undulating CTD, underway near surface TSG) and deployed operational and experimental drifters and vertical profilers, plus additional ocean and atmospheric data collection. Validation of salinity maps obtained from the SMOS satellite was one of the objectives of the cruise. The cruise included a joint workplan and coordinated sampling with the US R/V Endeavor, with contribution from SPURS teams on land in real time data and analysis exchange. We present here an overview of the different kinds of measurements made during the cruise, as well as a first comparison between SMOS-derived sea surface salinity products and salinity maps obtained from near-surface sampling in the SPURS-MIDAS area and from surface drifters released during the cruise.

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.

Relative risk assessment of cruise ships biosolids disposal alternatives.

PubMed

Avellaneda, Pedro M; Englehardt, James D; Olascoaga, Josefina; Babcock, Elizabeth A; Brand, Larry; Lirman, Diego; Rogge, Wolfgang F; Solo-Gabriele, Helena; Tchobanoglous, George

2011-10-01

A relative risk assessment of biosolids disposal alternatives for cruise ships is presented in this paper. The area of study encompasses islands and marine waters of the Caribbean Sea. The objective was to evaluate relative human health and ecological risks of (a) dewatering/incineration, (b) landing the solids for disposal, considering that in some countries land-disposed solids might be discharged in the near-shore environment untreated, and (c) deep ocean disposal. Input to the Bayesian assessment consisted of professional judgment based on available literature and modeling information, data on constituent concentrations in cruise ship biosolids, and simulations of constituent concentrations in Caribbean waters assuming ocean disposal. Results indicate that human health and ecological risks associated with land disposal and shallow ocean disposal are higher than those of the deep ocean disposal and incineration. For incineration, predicted ecological impacts were lower relative to deep ocean disposal before considering potential impacts of carbon emissions. Copyright © 2011 Elsevier Ltd. All rights reserved.

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…

Evaluation of the intelligent cruise control system. Volume 2, Appendices

DOT National Transportation Integrated Search

1999-10-01

The Intelligent Cruise Control (ICC) system evaluation was sponsored by the National Highway Traffic Safety Administration (NHTSA) and based on an ICC Field Operational Test (FOT) conducted under a cooperative agreement between the NHTSA and the Univ...

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.

CARINA data synthesis project: pH data scale unification and cruise adjustments

NASA Astrophysics Data System (ADS)

Velo, A.; Pérez, F. F.; Lin, X.; Key, R. M.; Tanhua, T.; de La Paz, M.; van Heuven, S.; Jutterström, S.; Ríos, A. F.

2009-10-01

Data on carbon and carbon-relevant hydrographic and hydrochemical parameters from previously non-publicly available cruise data sets in the Artic Mediterranean Seas (AMS), Atlantic and Southern Ocean have been retrieved and merged to a new database: CARINA (CARbon IN the Atlantic). These data have gone through rigorous quality control (QC) procedures to assure the highest possible quality and consistency. The data for most of the measured parameters in the CARINA database were objectively examined in order to quantify systematic differences in the reported values, i.e. secondary quality control. Systematic biases found in the data have been corrected in the data products, i.e. three merged data files with measured, calculated and interpolated data for each of the three CARINA regions; AMS, Atlantic and Southern Ocean. Out of a total of 188 cruise entries in the CARINA database, 59 reported pH measured values. Here we present details of the secondary QC on pH for the CARINA database. Procedures of quality control, including crossover analysis between cruises and inversion analysis of all crossover data are briefly described. Adjustments were applied to the pH values for 21 of the cruises in the CARINA dataset. With these adjustments the CARINA database is consistent both internally as well as with GLODAP data, an oceanographic data set based on the World Hydrographic Program in the 1990s. Based on our analysis we estimate the internal accuracy of the CARINA pH data to be 0.005 pH units. The CARINA data are now suitable for accurate assessments of, for example, oceanic carbon inventories and uptake rates and for model validation.

Supersonic cruise aircraft research: An annotated bibliography

NASA Technical Reports Server (NTRS)

Tuttle, M. H.

1980-01-01

This bibliography, with abstracts, consists of 69 publications arranged in chronological order. The material may be useful to those interested in supersonic cruise fighter/penetrator/interceptor airplanes. Two pertinent conferences on military supercruise aircraft are considered as single items; one contains 37 papers and the other 29 papers. In addition, several related bibliographies are included which cover supersonic civil aircraft and military aircraft studies at the Langley Research Center. There is also an author index.

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…

Long-Range Precision-Strike Cruise Missiles in Nato Operations

DTIC Science & Technology

2014-03-01

turbofan engines, fuels, materials, and terrain contour- matching (TERCOM) navigation systems, would the development of the modern cruise missile begin...This new joint venture directed the “Air Force to share its turbofan engine and high-energy fuel with the Navy, and the Navy to share [its] TERCOM

A Two Element Laminar Flow Airfoil Optimized for Cruise. M.S. Thesis

NASA Technical Reports Server (NTRS)

Steen, Gregory Glen

1994-01-01

Numerical and experimental results are presented for a new two-element, fixed-geometry natural laminar flow airfoil optimized for cruise Reynolds numbers on the order of three million. The airfoil design consists of a primary element and an independent secondary element with a primary to secondary chord ratio of three to one. The airfoil was designed to improve the cruise lift-to-drag ratio while maintaining an appropriate landing capability when compared to conventional airfoils. The airfoil was numerically developed utilizing the NASA Langley Multi-Component Airfoil Analysis computer code running on a personal computer. Numerical results show a nearly 11.75 percent decrease in overall wing drag with no increase in stall speed at sailplane cruise conditions when compared to a wing based on an efficient single element airfoil. Section surface pressure, wake survey, transition location, and flow visualization results were obtained in the Texas A&M University Low Speed Wind Tunnel. Comparisons between the numerical and experimental data, the effects of the relative position and angle of the two elements, and Reynolds number variations from 8 x 10(exp 5) to 3 x 10(exp 6) for the optimum geometry case are presented.

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.

Debriefing of the medical team after emergencies on cruise ships.

PubMed

Dahl, Eilif

2017-01-01

Done to improve safety and patient outcome but not to lay blame, debriefings on cruise ships should preferably be conducted as standard practice in the medical facility immediately after all critical events aboard. The key questions to be asked are: What went well, what could have gone better and what must participants do to improve care? Post-debriefing the ship's doctor might have to deal with team members' mental stress resulting both from the event and from debriefing it. Required by most cruise companies, standardised advanced life support courses teach effective high-performance team dynamics. They provide the multinational medical staff with a clearer understanding of the rescue sequence, which again will reduce the risk of mistakes and simplify post-event debriefings. Their systematic approach to the chain of survival is also helpful for post-event debriefings if something went wrong.