Sample records for johnson-cook j-c strength

  1. Johnson-Cook Strength Model for Automotive Steels

    NASA Astrophysics Data System (ADS)

    Vedantam, K.

    2005-07-01

    Over the last few years most automotive companies are engaged in performing simulations of the capability of individual components or entire structure of a motor vehicle to adequately sustain the shock (impacts) and to protect the occupants from injuries during crashes. These simulations require constitutive material models (e.g., Johnson-Cook) of the sheet steel and other components based on the compression/tension data obtained in a series of tests performed at quasi-static (˜1/s) to high strain rates (˜2000/s). One such study is undertaken by the recently formed IISI (International Iron and Steel Institute) in organizing the round robin tests to compare the tensile data generated at our Laboratory at strain rates of ˜1/s, ˜300/s, ˜800/s, and ˜2000/s on two grades of automotive steel (Mild steel and Dual Phase-DP 590) using split Hopkinson bar with those generated at high strain rate testing facilities in Germany and Japan. Our tension data on mild steel (flow stress ˜ 500 MPa) suggest a relatively small strain rate sensitivity of the material. The second steel grade (DP-590) tested exhibits significant strain rate sensitivity in that the flow stress increases from about 700 MPa (at ˜1/s) to 900 MPa (at ˜2000/s). J-C strength model constants (A, B, n, and C) for the two steel grades will be presented.

  2. Justin Johnson | NREL

    Science.gov Websites

    Organic Framework," J. Phys. Chem. Lett. 7, 3660 (2016). Arias, D.; Ryerson, J.; Cook, J.; Damrauer , N.; Johnson, J., "Polymorphism Influences Singlet Fission Rates in Tetracene Thin Films," ; Chem. Sci. 7, 1185 (2016). Schrauben, J.N.; Zhao Y.; Mercado, C.; Ryerson, J.; Dron, P.; Michl, J.; Zhu

  3. 9. Historic American Buildings Survey C.W.J. Johnson's Views of California ...

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

    9. Historic American Buildings Survey C.W.J. Johnson's Views of California Scenery - Ed Grabhorn's Collection San Francisco, California About 1870 - Mission San Carlos Borromeo, Rio Road & Lausen Drive, Carmel-by-the-Sea, Monterey County, CA

  4. An evaluation of the Johnson-Cook model to simulate puncture of 7075 aluminum plates.

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

    Corona, Edmundo; Orient, George Edgar

    The objective of this project was to evaluate the use of the Johnson-Cook strength and failure models in an adiabatic finite element model to simulate the puncture of 7075- T651 aluminum plates that were studied as part of an ASC L2 milestone by Corona et al (2012). The Johnson-Cook model parameters were determined from material test data. The results show a marked improvement, in particular in the calculated threshold velocity between no puncture and puncture, over those obtained in 2012. The threshold velocity calculated using a baseline model is just 4% higher than the mean value determined from experiment, inmore » contrast to 60% in the 2012 predictions. Sensitivity studies showed that the threshold velocity predictions were improved by calibrating the relations between the equivalent plastic strain at failure and stress triaxiality, strain rate and temperature, as well as by the inclusion of adiabatic heating.« less

  5. The Finite Strain Johnson Cook Plasticity and Damage Constitutive Model in ALEGRA.

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

    Sanchez, Jason James

    A finite strain formulation of the Johnson Cook plasticity and damage model and it's numerical implementation into the ALEGRA code is presented. The goal of this work is to improve the predictive material failure capability of the Johnson Cook model. The new implementation consists of a coupling of damage and the stored elastic energy as well as the minimum failure strain criteria for spall included in the original model development. This effort establishes the necessary foundation for a thermodynamically consistent and complete continuum solid material model, for which all intensive properties derive from a common energy. The motivation for developingmore » such a model is to improve upon ALEGRA's present combined model framework. Several applications of the new Johnson Cook implementation are presented. Deformation driven loading paths demonstrate the basic features of the new model formulation. Use of the model produces good comparisons with experimental Taylor impact data. Localized deformation leading to fragmentation is produced for expanding ring and exploding cylinder applications.« less

  6. Staff - Kurt J. Johnson | Alaska Division of Geological & Geophysical

    Science.gov Websites

    Facebook DGGS News Natural Resources Geological & Geophysical Surveys Staff - Kurt J. Johnson main content Kurt J. Johnson Kurt J. Johnson Position: Geologist, Geologic Materials Center Address: 3651

  7. Constitutive Model Constants for Al7075-T651 and Al7075-T6

    NASA Astrophysics Data System (ADS)

    Brar, N. S.; Joshi, V. S.; Harris, B. W.

    2009-12-01

    Aluminum 7075-T651 and 7075-T6 are characterized at quasi-static and high strain rates to determine Johnson-Cook (J-C) strength and fracture model constants. Constitutive model constants are required as input to computer codes to simulate projectile (fragment) impact or similar impact events on structural components made of these materials. Although the two tempers show similar elongation at breakage, the ultimate tensile strength of T651 temper is generally lower than the T6 temper. Johnson-Cook strength model constants (A, B, n, C, and m) for the two alloys are determined from high strain rate tension stress-strain data at room and high temperature to 250°C. The Johnson-Cook fracture model constants are determined from quasi-static and medium strain rate as well as high temperature tests on notched and smooth tension specimens. Although the J-C strength model constants are similar, the fracture model constants show wide variations. Details of the experimental method used and the results for the two alloys are presented.

  8. A Modified Johnson-Cook Model for Sheet Metal Forming at Elevated Temperatures and Its Application for Cooled Stress-Strain Curve and Spring-Back Prediction

    NASA Astrophysics Data System (ADS)

    Duc-Toan, Nguyen; Tien-Long, Banh; Young-Suk, Kim; Dong-Won, Jung

    2011-08-01

    In this study, a modified Johnson-Cook (J-C) model and an innovated method to determine (J-C) material parameters are proposed to predict more correctly stress-strain curve for tensile tests in elevated temperatures. A MATLAB tool is used to determine material parameters by fitting a curve to follow Ludwick's hardening law at various elevated temperatures. Those hardening law parameters are then utilized to determine modified (J-C) model material parameters. The modified (J-C) model shows the better prediction compared to the conventional one. As the first verification, an FEM tensile test simulation based on the isotropic hardening model for boron sheet steel at elevated temperatures was carried out via a user-material subroutine, using an explicit finite element code, and compared with the measurements. The temperature decrease of all elements due to the air cooling process was then calculated when considering the modified (J-C) model and coded to VUMAT subroutine for tensile test simulation of cooling process. The modified (J-C) model showed the good agreement between the simulation results and the corresponding experiments. The second investigation was applied for V-bending spring-back prediction of magnesium alloy sheets at elevated temperatures. Here, the combination of proposed J-C model with modified hardening law considering the unusual plastic behaviour for magnesium alloy sheet was adopted for FEM simulation of V-bending spring-back prediction and shown the good comparability with corresponding experiments.

  9. Modifications in the AA5083 Johnson-Cook Material Model for Use in Friction Stir Welding Computational Analyses

    NASA Astrophysics Data System (ADS)

    Grujicic, M.; Pandurangan, B.; Yen, C.-F.; Cheeseman, B. A.

    2012-11-01

    Johnson-Cook strength material model is frequently used in finite-element analyses of various manufacturing processes involving plastic deformation of metallic materials. The main attraction to this model arises from its mathematical simplicity and its ability to capture the first-order metal-working effects (e.g., those associated with the influence of plastic deformation, rate of deformation, and the attendant temperature). However, this model displays serious shortcomings when used in the engineering analyses of various hot-working processes (i.e., those utilizing temperatures higher than the material recrystallization temperature). These shortcomings are related to the fact that microstructural changes involving: (i) irreversible decrease in the dislocation density due to the operation of annealing/recrystallization processes; (ii) increase in grain-size due to high-temperature exposure; and (iii) dynamic-recrystallization-induced grain refinement are not accounted for by the model. In this study, an attempt is made to combine the basic physical-metallurgy principles with the associated kinetics relations to properly modify the Johnson-Cook material model, so that the model can be used in the analyses of metal hot-working and joining processes. The model is next used to help establish relationships between process parameters, material microstructure and properties in friction stir welding welds of AA5083 (a non-age-hardenable, solid-solution strengthened, strain-hardened/stabilized Al-Mg-Mn alloy).

  10. 7. Historic American Buildings Survey Photocopy c. 1923 from J. ...

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

    7. Historic American Buildings Survey Photocopy c. 1923 from J. J. Glessner The Story of a House FIRST FLOOR STAIRHALL: SOUTH - John J. Glessner House, 1800 South Prairie Avenue, Chicago, Cook County, IL

  11. 8. Historic American Buildings Survey Photocopy c. 1923 from J. ...

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

    8. Historic American Buildings Survey Photocopy c. 1923 from J. J. Glessner The Story of a House LIBRARY: WEST AND NORTH SIDES - John J. Glessner House, 1800 South Prairie Avenue, Chicago, Cook County, IL

  12. Determination of parameters of the Johnson-Cook model for the description of deformation and fracture of titanium alloys

    NASA Astrophysics Data System (ADS)

    Buzyurkin, A. E.; Gladky, I. L.; Kraus, E. I.

    2015-03-01

    Stress-strain curves of dynamic loading of VT6, OT4, and OT4-0 titanium-based alloys are constructed on the basis of experimental data, and the Johnson-Cook model parameters are determined. Results of LS-DYNA simulations of the processes of deformation and fracture of the fan casing after its high-velocity impact with a fan blade simulator are presented.

  13. 11. Historic American Buildings Survey Photocopy c. 1923 from J. ...

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

    11. Historic American Buildings Survey Photocopy c. 1923 from J. J. Glessner The Story of a House UPPER HALL - NORTH AND WEST SIDES - John J. Glessner House, 1800 South Prairie Avenue, Chicago, Cook County, IL

  14. 10. Historic American Buildings Survey Photocopy c. 1923 from J. ...

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

    10. Historic American Buildings Survey Photocopy c. 1923 from J. J. Glessner The Story of a House DINING ROOM: WEST AND NORTH SIDES - John J. Glessner House, 1800 South Prairie Avenue, Chicago, Cook County, IL

  15. Implementation of ERDC HEP Geo-Material Model in CTH and Application

    DTIC Science & Technology

    2011-11-02

    used TARDEC JWL inputs for C4 and Johnson- Cook Strength inputs   TARDEC JC fracture model inputs for 5083 plate changed due to problems seen in...fracture inputs from IMD tests -  LS-DYNA C4 JWL and Johnson-Cook strength inputs used in CTH runs -  Results indicate that TARDEC JC fracture model

  16. 6. Historic American Buildings Survey Photocopy c. 1923 from J. ...

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

    6. Historic American Buildings Survey Photocopy c. 1923 from J. J. Glessner The Story of a House FIRST FLOOR STAIRCASE: MAIN HALL NORTH END - John J. Glessner House, 1800 South Prairie Avenue, Chicago, Cook County, IL

  17. 4. Historic American Buildings Survey Photocopy c. 1923 from J. ...

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

    4. Historic American Buildings Survey Photocopy c. 1923 from J. J. Glessner The Story of a House DETAIL: GABLE AND CHIMNEY 18th STREET SIDE - John J. Glessner House, 1800 South Prairie Avenue, Chicago, Cook County, IL

  18. Modified Johnson-Cook model incorporated with electroplasticity for uniaxial tension under a pulsed electric current

    NASA Astrophysics Data System (ADS)

    Kim, Moon-Jo; Jeong, Hye-Jin; Park, Ju-Won; Hong, Sung-Tae; Han, Heung Nam

    2018-01-01

    An empirical expression describing the electroplastic deformation behavior is suggested based on the Johnson-Cook (JC) model by adding several functions to consider both thermal and athermal electric current effects. Tensile deformation behaviors are carried out for an AZ31 magnesium alloy and an Al-Mg-Si alloy under pulsed electric current at various current densities with a fixed duration of electric current. To describe the flow curves under electric current, a modified JC model is proposed to take the electric current effect into account. Phenomenological descriptions of the adopted parameters in the equation are made. The modified JC model suggested in the present study is capable of describing the tensile deformation behaviors under pulsed electric current reasonably well.

  19. 47. Spring 1935 Harold J. Cook, photographer "Summit Road construction. ...

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

    47. Spring 1935 Harold J. Cook, photographer "Summit Road construction. Early stage of road tunnel construction, while tunnel was being driven on Summit Road, Scotts Bluff National Monument." - Scotts Bluff Summit Road, Gering, Scotts Bluff County, NE

  20. The Economic Impact of Johnson County Community College on Johnson County, 1993-94.

    ERIC Educational Resources Information Center

    Johnson County Community Coll., Overland Park, KS. Office of Institutional Research.

    In 1995, Johnson County Community College (JCCC), in Kansas, conducted a study to estimate the economic benefit contributed by the college to the Johnson County economy for 1993-94. Following a model developed by J. G. Ryan, direct economic impact was assessed by examining institutional expenditures, expenditures by college employees, and…

  1. Laverne (Vern) C. Johnson (1925-2016).

    PubMed

    Nelson, Paul

    2017-01-01

    Presents an obituary for Laverne (Vern) C. Johnson, who died at his home in La Mesa, California on October 1, 2016. Vern was a clinical psychologist who for two decades focused on a major program of research on sleep and biological rhythms, with particular emphasis on the relation of sleep loss and recovery to human performance, a matter of particular relevance to military service operations, in which variable work shift schedules and sustained performance over extended time periods are common. His publications attest to a core value he advanced throughout his career, namely, that scientific research at its best is a collaborative, team endeavor. (PsycINFO Database Record (c) 2017 APA, all rights reserved).

  2. Instrumented Taylor anvil-on-rod impact tests for validating applicability of standard strength models to transient deformation states

    NASA Astrophysics Data System (ADS)

    Eakins, D. E.; Thadhani, N. N.

    2006-10-01

    Instrumented Taylor anvil-on-rod impact tests have been conducted on oxygen-free electronic copper to validate the accuracy of current strength models for predicting transient states during dynamic deformation events. The experiments coupled the use of high-speed digital photography to record the transient deformation states and laser interferometry to monitor the sample back (free surface) velocity as a measure of the elastic/plastic wave propagation through the sample length. Numerical continuum dynamics simulations of the impact and plastic wave propagation employing the Johnson-Cook [Proceedings of the Seventh International Symposium on Ballistics, 1983, The Netherlands (Am. Def. Prep. Assoc. (ADPA)), pp. 541-547], Zerilli-Armstrong [J. Appl. Phys. C1, 1816 (1987)], and Steinberg-Guinan [J. Appl. Phys. 51, 1498 (1980)] constitutive equations were used to generate transient deformation profiles and the free surface velocity traces. While these simulations showed good correlation with the measured free surface velocity traces and the final deformed sample shape, varying degrees of deviations were observed between the photographed and calculated specimen profiles at intermediate deformation states. The results illustrate the usefulness of the instrumented Taylor anvil-on-rod impact technique for validating constitutive equations that can describe the path-dependent deformation response and can therefore predict the transient and final deformation states.

  3. Constitutive Model Constants for Al7075-T651 and Al7075-T6

    NASA Astrophysics Data System (ADS)

    Brar, Nachhatter; Joshi, Vasant; Harris, Bryan

    2009-06-01

    Aluminum 7075-T651 and 7075-T6 are characterized at quasi-static and high strain rates to determine Johnson-Cook (J-C) strength and fracture model constants. Constitutive model constants are required as input to computer codes to simulate projectile (fragment) impact or similar impact events on structural components made of these material. J-C strength model constants (A, B, n, C, and m) for the two alloys are determined from tension stress-strain data at room and high temperature to 250^oC. J-C strength model constants for Al7075-T651 are: A=527 MPa, B=676 MPa, n=0.71, C=0.017, and m=1.61 and for Al7075-T6: A = 546 MPa, B = 674 MPa, n = 0.72, C = 0.059, and m =1.56. J-C fracture model constants are determined form quasi-static and high strain rate/high temperature tests on notched and smooth tension specimens. J-C fracture model constants for the two alloys are: Al7075-T651; D1 = 0.110, D2 = 0.573, D3= -3.4446, D4 = 0.016, and D 5= 1.099 and Al7075-T6; D1= 0.451 D2= -0.952 D3= -.068, D4 =0.036, and D5 = 0.697.

  4. Environmental Assessment: Johnson County Road F-20 Bypass, Johnson County, Iowa.

    DTIC Science & Technology

    1986-08-01

    D-A184 328 ENVIRONMENTAL ASSESSMENT- JOHNSON COUNTY ROAD F-20 vil BYPASS JOHNSON COUNTY’ IOWA (U) ARMY ENGINEER DISTRICT ROCK ISLAND IL AUG 86...BYPASS JOHNSON COUNTY, IOWA DTIC SELECTEI AUG 24 198D AUGUST 1986 -’"Thn; c>, .. i ’, been p ore i Icr publj rJlxaje aid sale; ii ,,. I distibu on is...2004 19 EPLY TO ATTENTION OP NCRPD-E ENVIRONMENTAL ASSE SSMENT JOHNSON COUNTY ROAD F-20 BYPASS JOHNSON COUNTY, IOWA Acce3siofl For NTIS MR& QUA~rTY

  5. C-130J Hercules Transport Aircraft (C-130J)

    DTIC Science & Technology

    2015-12-01

    Selected Acquisition Report ( SAR ) RCS: DD-A&T(Q&A)823-220 C-130J Hercules Transport Aircraft (C-130J) As of FY 2017 President’s Budget Defense...Acquisition Management Information Retrieval (DAMIR) March 21, 2016 11:33:03 UNCLASSIFIED C-130J December 2015 SAR March 21, 2016 11:33:03...Requirements Document OSD - Office of the Secretary of Defense O&S - Operating and Support PAUC - Program Acquisition Unit Cost C-130J December 2015 SAR March 21

  6. A Comparative Study on Johnson Cook, Modified Zerilli-Armstrong and Arrhenius-Type Constitutive Models to Predict High-Temperature Flow Behavior of Ti-6Al-4V Alloy in α + β Phase

    NASA Astrophysics Data System (ADS)

    Cai, Jun; Wang, Kuaishe; Han, Yingying

    2016-03-01

    True stress and true strain values obtained from isothermal compression tests over a wide temperature range from 1,073 to 1,323 K and a strain rate range from 0.001 to 1 s-1 were employed to establish the constitutive equations based on Johnson Cook, modified Zerilli-Armstrong (ZA) and strain-compensated Arrhenius-type models, respectively, to predict the high-temperature flow behavior of Ti-6Al-4V alloy in α + β phase. Furthermore, a comparative study has been made on the capability of the three models to represent the elevated temperature flow behavior of Ti-6Al-4V alloy. Suitability of the three models was evaluated by comparing both the correlation coefficient R and the average absolute relative error (AARE). The results showed that the Johnson Cook model is inadequate to provide good description of flow behavior of Ti-6Al-4V alloy in α + β phase domain, while the predicted values of modified ZA model and the strain-compensated Arrhenius-type model could agree well with the experimental values except under some deformation conditions. Meanwhile, the modified ZA model could track the deformation behavior more accurately than other model throughout the entire temperature and strain rate range.

  7. Observation of ψ(3686)→e^{+}e^{-}χ_{cJ} and χ_{cJ}→e^{+}e^{-}J/ψ.

    PubMed

    Ablikim, M; Achasov, M N; Ai, X C; Albayrak, O; Albrecht, M; Ambrose, D J; Amoroso, A; An, F F; An, Q; Bai, J Z; Baldini Ferroli, R; Ban, Y; Bennett, D W; Bennett, J V; Bertani, M; Bettoni, D; Bian, J M; Bianchi, F; Boger, E; Boyko, I; Briere, R A; Cai, H; Cai, X; Cakir, O; Calcaterra, A; Cao, G F; Cetin, S A; Chang, J F; Chelkov, G; Chen, G; Chen, H S; Chen, H Y; Chen, J C; Chen, M L; Chen, S; Chen, S J; Chen, X; Chen, X R; Chen, Y B; Cheng, H P; Chu, X K; Cibinetto, G; Dai, H L; Dai, J P; Dbeyssi, A; Dedovich, D; Deng, Z Y; Denig, A; Denysenko, I; Destefanis, M; De Mori, F; Ding, Y; Dong, C; Dong, J; Dong, L Y; Dong, M Y; Dou, Z L; Du, S X; Duan, P F; Fan, J Z; Fang, J; Fang, S S; Fang, X; Fang, Y; Farinelli, R; Fava, L; Fedorov, O; Feldbauer, F; Felici, G; Feng, C Q; Fioravanti, E; Fritsch, M; Fu, C D; Gao, Q; Gao, X L; Gao, X Y; Gao, Y; Gao, Z; Garzia, I; Goetzen, K; Gong, L; Gong, W X; Gradl, W; Greco, M; Gu, M H; Gu, Y T; Guan, Y H; Guo, A Q; Guo, L B; Guo, R P; Guo, Y; Guo, Y P; Haddadi, Z; Hafner, A; Han, S; Hao, X Q; Harris, F A; He, K L; Held, T; Heng, Y K; Hou, Z L; Hu, C; Hu, H M; Hu, J F; Hu, T; Hu, Y; Huang, G S; Huang, J S; Huang, X T; Huang, X Z; Huang, Y; Huang, Z L; Hussain, T; Ji, Q; Ji, Q P; Ji, X B; Ji, X L; Jiang, L W; Jiang, X S; Jiang, X Y; Jiao, J B; Jiao, Z; Jin, D P; Jin, S; Johansson, T; Julin, A; Kalantar-Nayestanaki, N; Kang, X L; Kang, X S; Kavatsyuk, M; Ke, B C; Kiese, P; Kliemt, R; Kloss, B; Kolcu, O B; Kopf, B; Kornicer, M; Kupsc, A; Kühn, W; Lange, J S; Lara, M; Larin, P; Leng, C; Li, C; Li, Cheng; Li, D M; Li, F; Li, F Y; Li, G; Li, H B; Li, H J; Li, J C; Li, Jin; Li, K; Li, K; Li, Lei; Li, P R; Li, Q Y; Li, T; Li, W D; Li, W G; Li, X L; Li, X N; Li, X Q; Li, Y B; Li, Z B; Liang, H; Liang, Y F; Liang, Y T; Liao, G R; Lin, D X; Liu, B; Liu, B J; Liu, C X; Liu, D; Liu, F H; Liu, Fang; Liu, Feng; Liu, H B; Liu, H H; Liu, H H; Liu, H M; Liu, J; Liu, J B; Liu, J P; Liu, J Y; Liu, K; Liu, K Y; Liu, L D; Liu, P L; Liu, Q; Liu, S B; Liu, X; Liu, Y B; Liu, Z A; Liu, Zhiqing; Loehner, H; Lou, X C; Lu, H J; Lu, J G; Lu, Y; Lu, Y P; Luo, C L; Luo, M X; Luo, T; Luo, X L; Lyu, X R; Ma, F C; Ma, H L; Ma, L L; Ma, M M; Ma, Q M; Ma, T; Ma, X N; Ma, X Y; Ma, Y M; Maas, F E; Maggiora, M; Mao, Y J; Mao, Z P; Marcello, S; Messchendorp, J G; Min, J; Mitchell, R E; Mo, X H; Mo, Y J; Morales Morales, C; Muchnoi, N Yu; Muramatsu, H; Nefedov, Y; Nerling, F; Nikolaev, I B; Ning, Z; Nisar, S; Niu, S L; Niu, X Y; Olsen, S L; Ouyang, Q; Pacetti, S; Pan, Y; Patteri, P; Pelizaeus, M; Peng, H P; Peters, K; Pettersson, J; Ping, J L; Ping, R G; Poling, R; Prasad, V; Qi, H R; Qi, M; Qian, S; Qiao, C F; Qin, L Q; Qin, N; Qin, X S; Qin, Z H; Qiu, J F; Rashid, K H; Redmer, C F; Ripka, M; Rong, G; Rosner, Ch; Ruan, X D; Sarantsev, A; Savrié, M; Schoenning, K; Schumann, S; Shan, W; Shao, M; Shen, C P; Shen, P X; Shen, X Y; Sheng, H Y; Shi, M; Song, W M; Song, X Y; Sosio, S; Spataro, S; Sun, G X; Sun, J F; Sun, S S; Sun, X H; Sun, Y J; Sun, Y Z; Sun, Z J; Sun, Z T; Tang, C J; Tang, X; Tapan, I; Thorndike, E H; Tiemens, M; Ullrich, M; Uman, I; Varner, G S; Wang, B; Wang, B L; Wang, D; Wang, D Y; Wang, K; Wang, L L; Wang, L S; Wang, M; Wang, P; Wang, P L; Wang, S G; Wang, W; Wang, W P; Wang, X F; Wang, Y; Wang, Y D; Wang, Y F; Wang, Y Q; Wang, Z; Wang, Z G; Wang, Z H; Wang, Z Y; Wang, Z Y; Weber, T; Wei, D H; Wei, J B; Weidenkaff, P; Wen, S P; Wiedner, U; Wolke, M; Wu, L H; Wu, L J; Wu, Z; Xia, L; Xia, L G; Xia, Y; Xiao, D; Xiao, H; Xiao, Z J; Xie, Y G; Xiu, Q L; Xu, G F; Xu, J J; Xu, L; Xu, Q J; Xu, Q N; Xu, X P; Yan, L; Yan, W B; Yan, W C; Yan, Y H; Yang, H J; Yang, H X; Yang, L; Yang, Y X; Ye, M; Ye, M H; Yin, J H; Yu, B X; Yu, C X; Yu, J S; Yuan, C Z; Yuan, W L; Yuan, Y; Yuncu, A; Zafar, A A; Zallo, A; Zeng, Y; Zeng, Z; Zhang, B X; Zhang, B Y; Zhang, C; Zhang, C C; Zhang, D H; Zhang, H H; Zhang, H Y; Zhang, J; Zhang, J J; Zhang, J L; Zhang, J Q; Zhang, J W; Zhang, J Y; Zhang, J Z; Zhang, K; Zhang, L; Zhang, S Q; Zhang, X Y; Zhang, Y; Zhang, Y H; Zhang, Y N; Zhang, Y T; Zhang, Yu; Zhang, Z H; Zhang, Z P; Zhang, Z Y; Zhao, G; Zhao, J W; Zhao, J Y; Zhao, J Z; Zhao, Lei; Zhao, Ling; Zhao, M G; Zhao, Q; Zhao, Q W; Zhao, S J; Zhao, T C; Zhao, Y B; Zhao, Z G; Zhemchugov, A; Zheng, B; Zheng, J P; Zheng, W J; Zheng, Y H; Zhong, B; Zhou, L; Zhou, X; Zhou, X K; Zhou, X R; Zhou, X Y; Zhu, K; Zhu, K J; Zhu, S; Zhu, S H; Zhu, X L; Zhu, Y C; Zhu, Y S; Zhu, Z A; Zhuang, J; Zotti, L; Zou, B S; Zou, J H

    2017-06-02

    Using 4.479×10^{8}  ψ(3686) events collected with the BESIII detector, we search for the decays ψ(3686)→e^{+}e^{-}χ_{cJ} and χ_{cJ}→e^{+}e^{-}J/ψ, where J=0, 1, 2. The decays ψ(3686)→e^{+}e^{-}χ_{cJ} and χ_{cJ}→e^{+}e^{-}J/ψ are observed for the first time. The measured branching fractions are B(ψ(3686)→e^{+}e^{-}χ_{cJ})=(11.7±2.5±1.0)×10^{-4}, (8.6±0.3±0.6)×10^{-4}, (6.9±0.5±0.6)×10^{-4} for J=0, 1, 2, and B(χ_{cJ}→e^{+}e^{-}J/ψ)=(1.51±0.30±0.13)×10^{-4}, (3.73±0.09±0.25)×10^{-3}, (2.48±0.08±0.16)×10^{-3} for J=0, 1, 2, respectively. The ratios of the branching fractions B(ψ(3686)→e^{+}e^{-}χ_{cJ})/B(ψ(3686)→γχ_{cJ}) and B(χ_{cJ}→e^{+}e^{-}J/ψ)/B(χ_{cJ}→γJ/ψ) are also reported. Also, the α values of helicity angular distributions of the e^{+}e^{-} pair are determined for ψ(3686)→e^{+}e^{-}χ_{c1,2} and χ_{c1,2}→e^{+}e^{-}J/ψ.

  8. Noise Strength Estimates of Three SGRs: Swift J1822.3-1606, SGR J1833-0832 and Swift J1834.9-0846

    NASA Astrophysics Data System (ADS)

    Serim, M. M.; Inam, S. Ç.; Baykal, A.

    2012-12-01

    We studied timing solutions of the three magnetars SWIFT J1822.3-1606, SGR J1833-0832 and Swift J1834.9-0846. We extracted the residuals of pulse arrival times with respect to the constant pulse frequency derivative. Using polynomial estimator techniques, we estimated the noise strengths of the sources. Our results showed that the noise strength and spin-down rate are strongly correlated, indicating that increase in spin-down rate leads to more torque noise on the magnetars. We are in progress of extending our analysis to the other magnetars.

  9. 5-HT(2C) receptor RNA editing in the amygdala of C57BL/6J, DBA/2J, and BALB/cJ mice.

    PubMed

    Hackler, Elizabeth A; Airey, David C; Shannon, Caitlin C; Sodhi, Monsheel S; Sanders-Bush, Elaine

    2006-05-01

    Post-transcriptional RNA editing of the G-protein coupled 5-hydroxytryptamine-2C (5-HT(2C)) receptor predicts an array of 24 receptor isoforms, some of which are characterized by reduced constitutive activity and potency to initiate intracellular signaling. The amygdala is integral to anxiety, fear, and related psychiatric diseases. Activation of 5-HT(2C) receptors within the amygdala is anxiogenic. Here, we describe the RNA editing profiles from amygdala of two inbred mouse strains (BALB/cJ and DBA/2J) known to be more anxious than a third (C57BL/6J). We confirmed the strain anxiety differences using light<-->dark exploration, and we discovered that BALB/cJ and DBA/2J are each characterized by a higher functioning RNA editing profile than C57BL/6J. BALB/cJ and DBA/2J exhibit a roughly two-fold reduction in C site editing, and a corresponding two-fold reduction in the edited isoform VSV. C57BL/6J is characterized by a relative decrease in the unedited highly functional isoform INI. We estimated the heritability of editing at the C site to be approximately 40%. By sequencing genomic DNA, we found complete conservation between C57BL/6J, BALB/cJ, DBA/2J and 37 other inbred strains for the RNA edited region of Htr2c, suggesting Htr2c DNA sequence does not influence variation in Htr2c RNA editing between inbred strains of mice. We did, however, discover that serotonin turnover is reduced in BALB/cJ and DBA/2J, consistent with emerging evidence that synaptic serotonin levels regulate RNA editing. These results encourage further study of the causes and consequences of 5-HT(2C) receptor RNA editing in the amygdala of mice.

  10. 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®

  11. JOHNSON, L. - DEDICATION (CEREMONIES) - JSC

    NASA Image and Video Library

    1973-09-05

    S73-33655 (1973) --- Left to right, Lynda Bird Johnson Robb, Charles Robb, Claudia "Lady Bird" Johnson, Texas Governor Dolph Briscoe, Christopher C. Kraft, Jr., James Webb, actor David Niven, and nurse Lt. Dolores B. "Dee" O'Hara with NASA officials during formal dedication ceremonies at JSC. Photo credit: NASA

  12. The retention and recovery of amino acids from pork longissimus muscle following cooking to either 60°C or 75°C.

    PubMed

    Wilkinson, B H P; Lee, E; Purchas, R W; Morel, P C H

    2014-01-01

    Samples of pork longissimus muscle (n=16) cooked to either 60°C or 75°C in a water bath for 90 min were assessed for amino acid composition. Recovery of protein in the cooked meat plus the cooking juice was >93% and was slightly higher at 60°C (P=0.031), but retention in the meat was only 89% and 82% for the lower and higher temperatures (P<0.0001). Individual amino acids varied in recovery and retention with retention being particularly low for taurine and histidine. The balance of indispensable amino acids was less than ideal, with leucine and valine being the limiting amino acids by about 30% for both raw and cooked pork. Cooking had no detrimental effect on amino acid balance. Some examples of small effects of genotype and sex on amino acid composition of pork were shown. © 2013.

  13. Sociability and brain development in BALB/cJ and C57BL/6J mice

    PubMed Central

    Fairless, Andrew H.; Dow, Holly C.; Kreibich, Arati Sadalge; Torre, Matthew; Kuruvilla, Mariyam; Gordon, Elliot; Morton, Elizabeth A.; Tan, Junhao; Berrettini, Wade H.; Li, Hongzhe; Abel, Ted; Brodkin, Edward S.

    2012-01-01

    Sociability—the tendency to seek social interaction–propels the development of social cognition and social skills, but is disrupted in autism spectrum disorders (ASD). BALB/cJ and C57BL/6J inbred mouse strains are useful models of low and high levels of juvenile sociability, respectively, but the neurobiological and developmental factors that account for the strains’ contrasting sociability levels are largely unknown. We hypothesized that BALB/cJ mice would show increasing sociability with age but that C57BL/6J mice would show high sociability throughout development. We also hypothesized that littermates would resemble one another in sociability more than non-littermates. Finally, we hypothesized that low sociability would be associated with low corpus callosum size and increased brain size in BALB/cJ mice. Separate cohorts of C57BL/6J and BALB/cJ mice were tested for sociability at 19-, 23-, 31-, 42-, or 70-days-of-age, and brain weights and mid-sagittal corpus callosum area were measured. BALB/cJ sociability increased with age, and a strain by age interaction in sociability between 31 and 42 days of age suggested strong effects of puberty on sociability development. Sociability scores clustered according to litter membership in both strains, and perinatal litter size and sex ratio were identified as factors that contributed to this clustering in C57BL/6J, but not BALB/cJ, litters. There was no association between corpus callosum size and sociability, but smaller brains were associated with lower sociability in BALB/cJ mice. The associations reported here will provide directions for future mechanistic studies of sociability development. PMID:22178318

  14. 76 FR 55422 - Indiana Michigan Power Company; Donald C. Cook Nuclear Plant, Unit 1; Exemption

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-09-07

    ...; Donald C. Cook Nuclear Plant, Unit 1; Exemption 1.0 Background Indiana Michigan Power Company (the... C. Cook Nuclear Plant, Unit 1 (CNP-1). The license provides, among other things, that the facility... material different from Optimized ZIRLO\\TM\\. The licensee's requested exemption relates solely to the...

  15. Sociability and brain development in BALB/cJ and C57BL/6J mice.

    PubMed

    Fairless, Andrew H; Dow, Holly C; Kreibich, Arati Sadalge; Torre, Matthew; Kuruvilla, Mariyam; Gordon, Elliot; Morton, Elizabeth A; Tan, Junhao; Berrettini, Wade H; Li, Hongzhe; Abel, Ted; Brodkin, Edward S

    2012-03-17

    Sociability--the tendency to seek social interaction--propels the development of social cognition and social skills, but is disrupted in autism spectrum disorders (ASD). BALB/cJ and C57BL/6J inbred mouse strains are useful models of low and high levels of juvenile sociability, respectively, but the neurobiological and developmental factors that account for the strains' contrasting sociability levels are largely unknown. We hypothesized that BALB/cJ mice would show increasing sociability with age but that C57BL/6J mice would show high sociability throughout development. We also hypothesized that littermates would resemble one another in sociability more than non-littermates. Finally, we hypothesized that low sociability would be associated with low corpus callosum size and increased brain size in BALB/cJ mice. Separate cohorts of C57BL/6J and BALB/cJ mice were tested for sociability at 19-, 23-, 31-, 42-, or 70-days-of-age, and brain weights and mid-sagittal corpus callosum area were measured. BALB/cJ sociability increased with age, and a strain by age interaction in sociability between 31 and 42 days of age suggested strong effects of puberty on sociability development. Sociability scores clustered according to litter membership in both strains, and perinatal litter size and sex ratio were identified as factors that contributed to this clustering in C57BL/6J, but not BALB/cJ, litters. There was no association between corpus callosum size and sociability, but smaller brains were associated with lower sociability in BALB/cJ mice. The associations reported here will provide directions for future mechanistic studies of sociability development. Copyright © 2011 Elsevier B.V. All rights reserved.

  16. 77 FR 55509 - Indiana Michigan Power Company; Donald C. Cook Nuclear Plant, Unit 2; Exemption

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-09-10

    ...; Donald C. Cook Nuclear Plant, Unit 2; Exemption 1.0 Background Indian Michigan Power Company (the... Donald C. Cook Nuclear Plant, Unit 2 (CNP-2). The license provides, among other things, that the facility is subject to all rules, regulations, and orders of the U.S Nuclear Regulatory Commission (NRC, or...

  17. Experimental analysis and constitutive modelling of steel of A-IIIN strength class

    NASA Astrophysics Data System (ADS)

    Kruszka, Leopold; Janiszewski, Jacek

    2015-09-01

    Fundamentally important is the better understanding of behaviour of new building steels under impact loadings, including plastic deformations. Results of the experimental analysis in wide range of strain rates in compression at room temperature, as well as constitutive modelling for and B500SP structural steels of new A-IIIN Polish strength class, examined dynamically by split Hopkinson pressure bar technique at high strain rates, are presented in table and graphic forms. Dynamic mechanical characteristics of compressive strength for tested building structural steel are determined as well as dynamic mechanical properties of this material are compared with 18G2-b steel of A-II strength class, including effects of the shape of tested specimens, i.e. their slenderness. The paper focuses the attention on those experimental tests, their interpretation, and constitutive semi-empirical modelling of the behaviour of tested steels based on Johnson-Cook's model. Obtained results of analyses presented here are used for designing and numerical simulations of reinforced concrete protective structures.

  18. 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

  19. Neuronal Tryptophan Hydroxylase Expression in BALB/cJ and C57Bl/6J Mice

    PubMed Central

    Bach, Helene; Arango, Victoria; Huang, Yung-Yu; Leong, Sharlene; Mann, J. John; Underwood, Mark D.

    2014-01-01

    BALB/c is an inbred stress-sensitive mouse strain exhibiting low brain serotonin (5-HT) content and a 5-HT biosynthetic enzyme tryptophan hydroxylase (Tph2) variant reported to have lower catalytic activity compared to other inbred base strains. To evaluate other mechanisms that may explain low 5-HT, we compared BALB/cJ mice and a control inbred strain C57Bl/6J mice, for expression of Tph2 mRNA, TPH2 protein and regional levels of 5-HT and its metabolite 5-hydroxyindoleacetic acid (5-HIAA). Tph2 mRNA and TPH2 protein in brainstem dorsal raphe nuclei (DRN) was assayed by in situ hybridization and immunocytochemistry respectively. 5-HT and 5-HIAA were determined by high pressure liquid chromatography (HPLC). BALB/cJ mice had 20% less Tph2 mRNA and 28% fewer TPH2 immunolabeled neurons than C57Bl/6J mice (t = -2.59, p = 0.02). The largest difference in Tph2 transcript expression was in rostral DRN (t = 2.731, p = 0.008). 5-HT was 15% lower in the midbrain of BALB/cJ compared to C57Bl/6J mice (p < 0.05). The behavioral differences in BALB/cJ mice relative to the C57Bl/6J strain may be due in part, to fewer 5-HT neurons and lower Tph2 gene expression resulting in less 5-HT neurotransmission. Future studies quantifying expression per neuron are needed to determine whether less expression is explained by fewer neurons or also less expression per neuron, or both. PMID:21740442

  20. Neuronal tryptophan hydroxylase expression in BALB/cJ and C57Bl/6J mice.

    PubMed

    Bach, Helene; Arango, Victoria; Huang, Yung-Yu; Leong, Sharlene; Mann, J John; Underwood, Mark D

    2011-09-01

    BALB/c is an inbred stress-sensitive mouse strain exhibiting low brain serotonin (5-HT) content and a 5-HT biosynthetic enzyme tryptophan hydroxylase (Tph2) variant reported to have lower catalytic activity compared with other inbred base strains. To evaluate other mechanisms that may explain low 5-HT, we compared BALB/cJ mice and a control inbred strain C57Bl/6J mice, for expression of Tph2 mRNA, TPH2 protein and regional levels of 5-HT and its metabolite 5-hydroxyindoleacetic acid. Tph2 mRNA and TPH2 protein in brainstem dorsal raphe nuclei was assayed by in situ hybridization and immunocytochemistry respectively. 5-HT and 5-hydroxyindoleacetic acid were determined by HPLC. BALB/cJ mice had 20% less Tph2 mRNA and 28% fewer TPH2 immunolabeled neurons than C57Bl/6J mice (t = -2.59, p = 0.02). The largest difference in Tph2 transcript expression was in rostral dorsal raphe nuclei (t = 2.731, p = 0.008). 5-HT was 15% lower in the midbrain and 18% lower in the cerebral cortex of BALB/cJ compared with C57Bl/6J mice (p < 0.05). The behavioral differences in BALB/cJ mice relative to the C57Bl/6J strain may be due in part, to fewer 5-HT neurons and lower Tph2 gene expression resulting in less 5-HT neurotransmission. Future studies quantifying expression per neuron are needed to determine whether less expression is explained by fewer neurons or also less expression per neuron, or both. © 2011 The Authors. Journal of Neurochemistry © 2011 International Society for Neurochemistry.

  1. 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.

  2. 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.

  3. Prediction of the Dynamic Yield Strength of Metals Using Two Structural-Temporal Parameters

    NASA Astrophysics Data System (ADS)

    Selyutina, N. S.; Petrov, Yu. V.

    2018-02-01

    The behavior of the yield strength of steel and a number of aluminum alloys is investigated in a wide range of strain rates, based on the incubation time criterion of yield and the empirical models of Johnson-Cook and Cowper-Symonds. In this paper, expressions for the parameters of the empirical models are derived through the characteristics of the incubation time criterion; a satisfactory agreement of these data and experimental results is obtained. The parameters of the empirical models can depend on some strain rate. The independence of the characteristics of the incubation time criterion of yield from the loading history and their connection with the structural and temporal features of the plastic deformation process give advantage of the approach based on the concept of incubation time with respect to empirical models and an effective and convenient equation for determining the yield strength in a wider range of strain rates.

  4. DEVELOPMENT OF HOME CAGE SOCIAL BEHAVIORS IN BALB/cJ vs. C57BL/6J MICE

    PubMed Central

    Fairless, Andrew H.; Katz, Julia M.; Vijayvargiya, Neha; Dow, Holly C.; Kreibich, Arati Sadalge; Berrettini, Wade H.; Abel, Ted; Brodkin, Edward S.

    2012-01-01

    BALB/cJ and C57BL/6J inbred mouse strains have been proposed as useful models of low and high levels of sociability (tendency to seek social interaction), respectively, based primarily on behaviors of ~30-day-old mice in the Social Approach Test (SAT). In the SAT, approach and sniffing behaviors of a test mouse toward an unfamiliar stimulus mouse are measured in a novel environment. However, it is unclear whether such results generalize to a familiar environment with a familiar social partner, such as with a littermate in a home cage environment. We hypothesized that C57BL/6J mice would show higher levels of social behaviors than BALB/cJ mice in the home cage environment, particularly at 30 days-of-age. We measured active and passive social behaviors in home cages by pairs of BALB/cJ or C57BL/6J littermates at ages 30, 41, and 69 days. The strains did not differ robustly in their active social behaviors. C57BL/6J mice were more passively social than BALB/cJ mice at 30 days, and C57BL/6J levels of passive social behaviors declined to BALB/cJ levels by 69 days. The differences in passive social behaviors at 30 days-of-age were primarily attributable to differences in huddling. These results indicate that different test conditions (SAT conditions vs. home cage conditions) elicit strain differences in distinct types of behaviors (approach/sniffing vs. huddling behaviors, respectively). Assessment of the more naturalistic social interactions in the familiar home cage environment with a familiar littermate will provide a useful component of a comprehensive assessment of social behaviors in mouse models relevant to autism. PMID:22982070

  5. Development of home cage social behaviors in BALB/cJ vs. C57BL/6J mice.

    PubMed

    Fairless, Andrew H; Katz, Julia M; Vijayvargiya, Neha; Dow, Holly C; Kreibich, Arati Sadalge; Berrettini, Wade H; Abel, Ted; Brodkin, Edward S

    2013-01-15

    BALB/cJ and C57BL/6J inbred mouse strains have been proposed as useful models of low and high levels of sociability (tendency to seek social interaction), respectively, based primarily on behaviors of ∼30-day-old mice in the Social Approach Test (SAT). In the SAT, approach and sniffing behaviors of a test mouse toward an unfamiliar stimulus mouse are measured in a novel environment. However, it is unclear whether such results generalize to a familiar environment with a familiar social partner, such as with a littermate in a home cage environment. We hypothesized that C57BL/6J mice would show higher levels of social behaviors than BALB/cJ mice in the home cage environment, particularly at 30 days-of-age. We measured active and passive social behaviors in home cages by pairs of BALB/cJ or C57BL/6J littermates at ages 30, 41, and 69 days. The strains did not differ robustly in their active social behaviors. C57BL/6J mice were more passively social than BALB/cJ mice at 30 days, and C57BL/6J levels of passive social behaviors declined to BALB/cJ levels by 69 days. The differences in passive social behaviors at 30 days-of-age were primarily attributable to differences in huddling. These results indicate that different test conditions (SAT conditions vs. home cage conditions) elicit strain differences in distinct types of behaviors (approach/sniffing vs. huddling behaviors, respectively). Assessment of the more naturalistic social interactions in the familiar home cage environment with a familiar littermate will provide a useful component of a comprehensive assessment of social behaviors in mouse models relevant to autism. Copyright © 2012 Elsevier B.V. All rights reserved.

  6. Differences in aggressive behavior and DNA copy number variants between BALB/cJ and BALB/cByJ substrains.

    PubMed

    Velez, Lady; Sokoloff, Greta; Miczek, Klaus A; Palmer, Abraham A; Dulawa, Stephanie C

    2010-03-01

    Some BALB/c substrains exhibit different levels of aggression. We compared aggression levels between male BALB/cJ and BALB/cByJ substrains using the resident intruder paradigm. These substrains were also assessed in other tests of emotionality and information processing including the open field, forced swim, fear conditioning, and prepulse inhibition tests. We also evaluated single nucleotide polymorphisms (SNPs) previously reported between these BALB/c substrains. Finally, we compared BALB/cJ and BALB/cByJ mice for genomic deletions or duplications, collectively termed copy number variants (CNVs), to identify candidate genes that might underlie the observed behavioral differences. BALB/cJ mice showed substantially higher aggression levels than BALB/cByJ mice; however, only minor differences in other behaviors were observed. None of the previously reported SNPs were verified. Eleven CNV regions were identified between the two BALB/c substrains. Our findings identify a robust difference in aggressive behavior between BALB/cJ and BALB/cByJ substrains, which could be the result of the identified CNVs.

  7. 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.

  8. Entree Production Guides for Cook/Freeze Systems

    DTIC Science & Technology

    1983-03-01

    Procedure Production Guides 9 Beef 121 Eggs 147 Fish and Shellfish 173 Ham 183 Lamb 187 Pork 209 Poultry 251 RabbI t 255 Veal 269 Sauces and Gravies...Warren Air Force Base were assembled under the categories of beef, eggs , ham, lamb, pork, poultry, rabbit, veal, sauces and gravies, and...FEL 59) September 1976 (AD A031 327). 6G. Walker, J. Tuomy, C. Kanter; Egg Products for Use in a Cook/Freeze System. NLABS TR-76-28 (FEL 57) August 1976

  9. 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.

  10. Phenotypic instability between the near isogenic substrains BALB/cJ and BALB/cByJ.

    PubMed

    Sittig, Laura J; Jeong, Choongwon; Tixier, Emily; Davis, Joe; Barrios-Camacho, Camila M; Palmer, Abraham A

    2014-12-01

    Closely related substrains of inbred mice often show phenotypic differences that are presumed to be caused by recent mutations. The substrains BALB/cJ and BALB/cByJ, which were separated in 1935, have been reported to show numerous highly significant behavioral and morphological differences. In an effort to identify some of the causal mutations, we phenotyped BALB/cJ and BALB/cByJ mice as well as their F1, F2, and N2 progeny for behavioral and morphological phenotypes. We also generated whole-genome sequence data for both inbred strains (~3.5× coverage) with the intention of identifying polymorphic markers to be used for linkage analysis. We observed significant differences in body weight, the weight of the heart, liver, spleen and brain, and corpus callosum length between the two substrains. We also observed that BALB/cJ animals showed greater anxiety-like behavior in the open field test, less depression-like behavior in the tail suspension test, and reduced aggression compared to BALB/cByJ mice. Some but not all of these physiological and behavioral results were inconsistent with prior publications. These inconsistencies led us to suspect that the differences were due to, or modified by, non-genetic factors. Thus, we did not perform linkage analysis. We provide a comprehensive summary of the prior literature about phenotypic differences between these substrains as well as our current findings. We conclude that many differences between these strains are unstable and therefore ill-suited to linkage analysis; the source of this instability is unclear. We discuss the broader implications of these observations for the design of future studies.

  11. Phenotypic instability between the near isogenic substrains BALB/cJ and BALB/cByJ

    PubMed Central

    Sittig, Laura J.; Jeong, Choongwon; Tixier, Emily; Davis, Joe; Barrios Camacho, Camila M.; Palmer, Abraham A.

    2014-01-01

    Closely related substrains of inbred mice often show phenotypic difzferences that are presumed to be caused by recent mutations. The substrains BALB/cJ and BALB/cByJ, which were separated in 1935, have been reported to show numerous highly significant behavioral and morphological differences. In an effort to identify some of the causal mutations, we phenotyped BALB/cJ and BALB/cByJ mice as well as their F1, F2, and N2 progeny for behavioral and morphological phenotypes. We also generated whole genome sequence data for both inbred strains (∼3.5× coverage) with the intention of identifying polymorphic markers to be used for linkage analysis. We observed significant differences in body weight, the weight of the heart, liver, spleen and brain, and corpus callosum length between the two substrains. We also observed that BALB/cJ animals showed greater anxiety-like behavior in the open field test, less depression-like behavior in the tail suspension test, and reduced aggression compared to BALB/cByJ mice. Some but not all of these physiological and behavioral results were inconsistent with prior publications. These inconsistencies led us to suspect that the differences were due to, or modified by, non-genetic factors. Thus, we did not perform linkage analysis. We provide a comprehensive summary of the prior literature about phenotypic differences between these substrains as well as our current findings. We conclude that many differences between these strains are unstable and therefore ill-suited to linkage analysis; the source of this instability is unclear. We discuss the broader implications of these observations for the design of future studies. PMID:24997021

  12. 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...

  13. Two American Entrepreneurs: Madame C. J. Walker and J. C. Penney. Teaching with Historic Places.

    ERIC Educational Resources Information Center

    Koman, Rita

    2000-01-01

    This lesson is based on the National Historic Landmark files, "Madame C. J. Walker Building" and "J. C. Penney Historic District," as well as other relevant sources. The lesson first discusses the Indianapolis (Indiana) site of Madame Walker's cosmetics business. The building is a 4-story brick structure completed in 1927.…

  14. 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

  15. 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®

  16. Strain and sex differences in anxiety-like and social behaviors in C57BL/6J and BALB/cJ mice.

    PubMed

    An, Xiao-Lei; Zou, Jun-Xian; Wu, Rui-Yong; Yang, Ying; Tai, Fa-Dao; Zeng, Shuang-Yan; Jia, Rui; Zhang, Xia; Liu, En-Qi; Broders, Hugh

    2011-01-01

    Mood disorders are more frequent in women than men, however, the majority of research has focused on male rodents as animal models. We used a variety of common behavioral tests to look for differences in anxiety-like and social behaviors between and within C57BL/6J and BALB/cJ mice. Our results show that female C57BL/6J mice exhibited lower levels of anxiety-like behavior and higher levels of activity than female BALB/cJ during the open field and elevated plus maze tests. Principal component analysis generated more factors in the behavioral variables of males than females. In the open field, a sex difference was also found and factor 1 emerged as anxiety in males, and motor activity in females. While C57BL/6J mice were found to have higher levels of social exploration and social contacts, differences were found between the sexes (females were more social) in both strains for this measure and also for anxiety-like behaviors. When interacting with animals of the same sex, levels of sniffing body and huddling in both male and female C57BL/6J mice were higher than those in male and female BALB/cJ mice. However, in the between-sex interactions, male C57BL/6J mice sniffed the stimulus mouse less, and female C57BL/6J mice sniffed the stimulus more compared to BALB/cJ mice. This study provides important behavioral phenotypes and confirms the multidimensional behavioral structure of two widely used mice strains.

  17. 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…

  18. Chronostratigraphic framework for the late Miocene interval of IODP Exp. 355 Site U1457: timing of the C3-C4 transition

    NASA Astrophysics Data System (ADS)

    Tauxe, L.; Feakins, S. J.; Liddy, H.; Kulhanek, D. K.; Scardia, G.; Routledge, C.

    2017-12-01

    Combining magnetostratigraphic, biostratigraphic, and isotopic data for the Late Miocene interval of U1457 provides a tight temporal framework for the C3-C4 isotopic transition first documented by Quade et al. (1989) in northern Pakistan. We have re-evaluated the chronological constraints for the shifts recorded in Pakistan, Nepal and India. Records include those from Rhotas (Behrensmeyer et al., 2007), Jalalpur (Johnson et al., 1982, Quade and Cerling, 1995) from Pakistan, Jawalamukhti and Haripur Kola (NW India) in Voegeli et al. (2017) with magnetostratigraphic control from Meigs et al. (1995), and Sangode et al. (1996) and records from Nepal summarized by Quade et al. (1995) with magnetostratigraphic control documented by Ojha et al. (2009). An age for the C3-C4 transition at ca. 7.0 Ma is consistent with all records in hand suggesting that it is possible that the transition occurred simultaneously in the Indian subcontinent Ma (although differences are allowed but not demanded by the data). We also updated the magnetic and nannofossil stratigraphies for IODP Expedition 355, Site U1457, revising the calibration of certain nannofossil datums. These data, combined with geochemical proxy data sensitive to the C3-C4 transition (d13C values of C35 n-alkanes (per mil relative to PD Belemnite) which shows a transition at 648 mcd, lead to the tentative conclusion that the C3-C4 transition recorded at Site U1457 occurred within C3Ar, or also at ca. 7; it is apparently synchronous with the records on the Indian subcontinent. A.K. Behrensmeyer, J. Quade, T. E. Cerling , J. Kappelman, I. A. Khan, P. Copeland, L. Roe, J. Hicks, P. Stubblefield, B. J. Willis, C. Latorre, Geol. Soc. Am. Bull 119 1486-1505 (2007). F. M. Gradstein, J. G. Ogg, M. D. Schmitz, G. M. Ogg, (2012). N. M. Johnson, N. D. Opdyke, G. D. Johnson, E. H. Lindsay, R. A. K. Tahirkheli, Paleogeo. Paleoclim. and Paleoecol. 37 17-42 (1982). A.J. Meigs, D. W. Burbank, R. A. Beck, Geology 23 423-426 (1995). Ojha

  19. Dubin-Johnson syndrome

    MedlinePlus

    ... page: //medlineplus.gov/ency/article/000242.htm Dubin-Johnson syndrome To use the sharing features on this page, please enable JavaScript. Dubin-Johnson syndrome (DJS) is a disorder passed down through ...

  20. Stevens-Johnson Syndrome

    MedlinePlus

    ... after blisters form If you have Stevens-Johnson syndrome, several days before the rash develops you may experience: Fever Sore mouth and throat Fatigue Cough Burning eyes When to see a doctor Stevens-Johnson ...

  1. Differences in cocaine-induced place preference persistence, locomotion and social behaviors between C57BL/6J and BALB/cJ mice

    PubMed Central

    WANG, Jian-Li; WANG, Bei; CHEN, Wen

    2014-01-01

    C57BL/6J and BALB/cJ mice display significant differences in sociability and response to drugs, but the phenotypic variability of their susceptibility to cocaine is still not well known. In this study, the differences between these two mice strains in the persistence of cocaine-induced conditioned place preference (CPP), as well as the locomotion and social behaviors after the 24-hour withdrawal from a four-day cocaine (20 mg/kg/day) administration were investigated. The results showed that the cocaine-induced CPP persisted over two weeks in C57BL/6J mice, while it diminished within one week among BALB/cJ mice. After 24-hours of cocaine withdrawal, high levels of locomotion as well as low levels of social interaction and aggressive behavior were found in C57BL/6J mice, but no significant changes were found in BALB/cJ mice, indicating that cocaine-induced CPP persistence, locomotion and social behavior are not consistent between these two strains, and that overall C57BL/6J mice are more susceptible to cocaine than BALB/cJ mice at the tested doses. PMID:25297083

  2. Differences in cocaine-induced place preference persistence, locomotion and social behaviors between C57BL/6J and BALB/cJ mice.

    PubMed

    Wang, Jian-Li; Wang, Bei; Chen, Wen

    2014-09-01

    C57BL/6J and BALB/cJ mice display significant differences in sociability and response to drugs, but the phenotypic variability of their susceptibility to cocaine is still not well known. In this study, the differences between these two mice strains in the persistence of cocaine-induced conditioned place preference (CPP), as well as the locomotion and social behaviors after the 24-hour withdrawal from a four-day cocaine (20 mg/kg/day) administration were investigated. The results showed that the cocaine-induced CPP persisted over two weeks in C57BL/6J mice, while it diminished within one week among BALB/cJ mice. After 24-hours of cocaine withdrawal, high levels of locomotion as well as low levels of social interaction and aggressive behavior were found in C57BL/6J mice, but no significant changes were found in BALB/cJ mice, indicating that cocaine-induced CPP persistence, locomotion and social behavior are not consistent between these two strains, and that overall C57BL/6J mice are more susceptible to cocaine than BALB/cJ mice at the tested doses.

  3. SOURCE STRENGTHS OF ULTRAFINE AND FINE PARTICLES DUE TO COOKING WITH A GAS STOVE

    EPA Science Inventory

    Cooking, particularly frying, is an important source of particles indoors. Few studies have measured a full range of particle sizes, including ultrafine particles, produced during cooking. In this study, semicontinuous instruments with fine size discriminating ability were us...

  4. Type of adsorbent and column height in adsorption process of used cooking oil

    NASA Astrophysics Data System (ADS)

    Hasnelly, Hervelly, Taufik, Yusman; Melany, Ivo Nila

    2015-12-01

    The purpose of this research was to find out the best adsorbent and column height that can adsorb color and soluble impurities substances in used cooking oil. This research was meant for knowledge development of refined cooking oil technology. The used of this research was giving out information on the recycling process of used cooking oil. Research design used 2 × 2 factorial pattern in randomized group design with 6 repetitions. The first factor is adsorbent type (J) that consist of activated carbon (J1) and Zeolit (J2). The second factor is column height (K) with variations of 15 cm (k1) and 20 cm (k2). Chemical analysis parameter are free fatty acid, water content and saponification value. Physical parameter measurement was done on color with Hunter Lab system analysis and viscosity using viscometer method. Chemical analysis result of preliminary research on used cooking oil showed water content of 1,9%, free fatty acid 1,58%, saponification value 130,79 mg KOH/g oil, viscosity 0,6 d Pas and color with L value of -27,60, a value 1,04 and b value 1,54. Result on main research showed that adsorbent type only gave effect on water content whereas column height and its interaction was not gave significant effect on water content. Interaction between adsorbent type (J) and column height (K) gave significant effect to free fatty acid, saponification value, viscosity and color for L, a and b value of recycled cooking oil.

  5. 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.

  6. What can Johnson & Johnson do to remain a giant in the health care industry?

    PubMed

    Carter, Tony

    2002-01-01

    As a major Fortune 500 corporation and manufacturer of significant drug products for the pharmaceutical industry, Johnson & Johnson has also had its share of marketing crisis, including the classic case example of The Tylenol Scare in Fall, 1982, so they can appreciate the need for effective marketing performance and customer responsiveness. This article will examine how Johnson & Johnson has adapted to a highly volatile business environment and how they can be benchmarked for highly competitive marketing strategies and practices.

  7. Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties.

    PubMed

    Paciulli, Maria; Dall'Asta, Chiara; Rinaldi, Massimiliano; Pellegrini, Nicoletta; Pugliese, Alessandro; Chiavaro, Emma

    2018-04-01

    Several studies investigated the impact of different cooking techniques on the quality of vegetables. However, the use of the combined air-steam cooking is still scarcely debated, despite the advantages informally referred by professional catering workers. In this study, its optimisation was studied on Brussels sprouts and pumpkin cubes to obtain the best physical (texture, colour) and antioxidant (FRAP, total phenols) response, in comparison to a conventional steaming treatment. Increasing the strength of the air-steam treatment, Brussels sprouts resulted to be softer, less green (higher a* value), richer in phenols and exhibited lower FRAP values than the steamed ones. The air-steamed pumpkin cubes exhibited an equivalent softening degree to that of steamed ones and, under the strongest cooking conditions, a higher antioxidant quality and a yellow darkening (lower b* value). Varying the cooking time and/or temperature, a linear change of force/compression hardness and a* (negative a*: greenness) for Brussels sprouts, b* (yellowness) and total phenol content for pumpkin cubes was observed. A predictive model for these variables was obtained by response surface methodology. The best process conditions to achieve the optimal desirability were also identified. The application of air-steam cooking under suitable time/temperature conditions could be proposed as an alternative method to a traditional steam cooking on Brussels sprouts and pumpkin cubes, being able to preserve or improve their quality. The best air-steam cooking conditions were 25 min at 90 °C for Brussels sprouts and 10 min at 110 °C for pumpkin. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  8. Recent results of {chi}{sub cJ} decays from BESIII

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

    Yan Liang

    2011-05-23

    Using (106{+-}4)x10{sup 6} {psi}{sup '} events collected with BESIII/BEPCII in March and April 2009, some {chi}{sub cJ} decay modes are studied, such as {chi}{sub cJ}{yields}{pi}{sup 0}{pi}{sup 0}, {chi}{sub cJ}{yields}{eta}{eta}, {chi}{sub cJ}{yields}VV, {chi}{sub cJ}{yields}{gamma}V, and so on. The precisions of these branching fraction measurements are improved, which is helpful to understand {chi}{sub cJ} decay mechanism.

  9. 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.

  10. Strain rate effects on the mechanical behavior of two Dual Phase steels in tension

    NASA Astrophysics Data System (ADS)

    Cadoni, E.; Singh, N. K.; Forni, D.; Singha, M. K.; Gupta, N. K.

    2016-05-01

    This paper presents an experimental investigation on the strain rate sensitivity of Dual Phase steel 1200 (DP1200) and Dual Phase steel 1400 (DP1400) under uni-axial tensile loads in the strain rate range from 0.001 s-1 to 600 s-1. These materials are advanced high strength steels (AHSS) having high strength, high capacity to dissipate crash energy and high formability. Flat sheet specimens of the materials having gauge length 10 mm, width 4 mm and thickness 2 mm (DP1200) and 1.25 mm (DP1400), are tested at room temperature (20∘C) on electromechanical universal testing machine to obtain their stress-strain relation under quasi-static condition (0.001 s-1), and on Hydro-Pneumatic machine and modified Hopkinson bar to study their mechanical behavior at medium (3 s-1, and 18 s-1) and high strain rates (200 s-1, 400 s-1, and 600 s-1) respectively. Tests under quasi-static condition are performed at high temperature (200∘C) also, and found that tensile flow stress is a increasing function of temperature. The stress-strain data has been analysed to determine the material parameters of the Cowper-Symonds and the Johnson-Cook models. A simple modification of the Johnson-Cook model has been proposed in order to obtain a better fit of tests at high temperatures. Finally, the fractographs of the broken specimens are taken by scanning electron microscope (SEM) to understand the fracture mechanism of these advanced high strength steels at different strain rates.

  11. Robert Wood Johnson Foundation

    MedlinePlus

    Robert Wood Johnson Foundation Search How We Work Our Focus Areas About RWJF Search Menu How We Work Grants and Grant ... more For Grantees and Grantseekers The Robert Wood Johnson Foundation funds a wide array of programs which ...

  12. 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.

  13. Dr Samuel Johnson's movement disorder.

    PubMed Central

    Murray, T J

    1979-01-01

    Dr Samuel Johnson was noted by his friends to have almost constant tics and gesticulations, which startled those who met him for the first time. He also made noises and whistling sounds; he made repeated sounds and words and irregular or blowing respiratory noises. Further, he often carried out pronounced compulsive acts, such as touching posts, measuring his footsteps on leaving a room, and performing peculiar complex gestures and steps before crossing a threshold. His symptoms of (a) involuntary muscle jerking movements and complex motor acts, (b) involuntary vocalisation, and (c) compulsive actions constitute the symptom complex of Gilles de la Tourette syndrome (Tourette's syndrome), from which Johnson suffered most of his life. This syndrome is of increasing interest recently because it responds to haloperidol, and because there are new insights into a possible biochemical basis for the tics, vocalisations, and compulsions. PMID:380753

  14. Genetics Home Reference: Dubin-Johnson syndrome

    MedlinePlus

    ... Twitter Home Health Conditions Dubin-Johnson syndrome Dubin-Johnson syndrome Printable PDF Open All Close All Enable ... to view the expand/collapse boxes. Description Dubin-Johnson syndrome is a condition characterized by jaundice, which ...

  15. 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.

  16. 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.

  17. Genetic dissection of intermale aggressive behavior in BALB/cJ and A/J mice.

    PubMed

    Dow, H C; Kreibich, A S; Kaercher, K A; Sankoorikal, G M V; Pauley, E D; Lohoff, F W; Ferraro, T N; Li, H; Brodkin, E S

    2011-02-01

    Aggressive behaviors are disabling, treatment refractory, and sometimes lethal symptoms of several neuropsychiatric disorders. However, currently available treatments for patients are inadequate, and the underlying genetics and neurobiology of aggression is only beginning to be elucidated. Inbred mouse strains are useful for identifying genomic regions, and ultimately the relevant gene variants (alleles) in these regions, that affect mammalian aggressive behaviors, which, in turn, may help to identify neurobiological pathways that mediate aggression. The BALB/cJ inbred mouse strain exhibits relatively high levels of intermale aggressive behaviors and shows multiple brain and behavioral phenotypes relevant to neuropsychiatric syndromes associated with aggression. The A/J strain shows very low levels of aggression. We hypothesized that a cross between BALB/cJ and A/J inbred strains would reveal genomic loci that influence the tendency to initiate intermale aggressive behavior. To identify such loci, we conducted a genomewide scan in an F2 population of 660 male mice bred from BALB/cJ and A/J inbred mouse strains. Three significant loci on chromosomes 5, 10 and 15 that influence aggression were identified. The chromosome 5 and 15 loci are completely novel, and the chromosome 10 locus overlaps an aggression locus mapped in our previous study that used NZB/B1NJ and A/J as progenitor strains. Haplotype analysis of BALB/cJ, NZB/B1NJ and A/J strains showed three positional candidate genes in the chromosome 10 locus. Future studies involving fine genetic mapping of these loci as well as additional candidate gene analysis may lead to an improved biological understanding of mammalian aggressive behaviors. © 2010 The Authors. Genes, Brain and Behavior © 2010 Blackwell Publishing Ltd and International Behavioural and Neural Genetics Society.

  18. Ultrahigh Charpy impact toughness (~450J) achieved in high strength ferrite/martensite laminated steels

    PubMed Central

    Cao, Wenquan; Zhang, Mingda; Huang, Chongxiang; Xiao, Shuyang; Dong, Han; Weng, Yuqing

    2017-01-01

    Strength and toughness are a couple of paradox as similar as strength-ductility trade-off in homogenous materials, body-centered-cubic steels in particular. Here we report a simple way to get ultrahigh toughness without sacrificing strength. By simple alloying design and hot rolling the 5Mn3Al steels in ferrite/austenite dual phase temperature region, we obtain a series of ferrite/martensite laminated steels that show up-to 400–450J Charpy V-notch impact energy combined with a tensile strength as high as 1.0–1.2 GPa at room temperature, which is nearly 3–5 times higher than that of conventional low alloy steels at similar strength level. This remarkably enhanced toughness is mainly attributed to the delamination between ferrite and martensite lamellae. The current finding gives us a promising way to produce high strength steel with ultrahigh impact toughness by simple alloying design and hot rolling in industry. PMID:28150692

  19. Ultrahigh Charpy impact toughness (~450J) achieved in high strength ferrite/martensite laminated steels

    NASA Astrophysics Data System (ADS)

    Cao, Wenquan; Zhang, Mingda; Huang, Chongxiang; Xiao, Shuyang; Dong, Han; Weng, Yuqing

    2017-02-01

    Strength and toughness are a couple of paradox as similar as strength-ductility trade-off in homogenous materials, body-centered-cubic steels in particular. Here we report a simple way to get ultrahigh toughness without sacrificing strength. By simple alloying design and hot rolling the 5Mn3Al steels in ferrite/austenite dual phase temperature region, we obtain a series of ferrite/martensite laminated steels that show up-to 400-450J Charpy V-notch impact energy combined with a tensile strength as high as 1.0-1.2 GPa at room temperature, which is nearly 3-5 times higher than that of conventional low alloy steels at similar strength level. This remarkably enhanced toughness is mainly attributed to the delamination between ferrite and martensite lamellae. The current finding gives us a promising way to produce high strength steel with ultrahigh impact toughness by simple alloying design and hot rolling in industry.

  20. Effect of Environmental Enrichment on Aggression in BALB/cJ and BALB/cByJ Mice Monitored by Using an Automated System.

    PubMed

    Giles, Jareca M; Whitaker, Julia W; Moy, Sheryl S; Fletcher, Craig A

    2018-04-18

    Aggression among mice remains a common undesirable problem in laboratory settings, and animal welfare and scientific outcomes may become compromised depending on the severity of aggression. This study evaluated the effect of cage enrichment comprising a bilevel, mounted 'mezzanine' compared with a cotton square or shelter on intracage male aggression over a 6-wk period. Our first study involved home-cage behavioral challenges to male mice from a high aggression substrain (BALB/cJ) and low-aggression substrain (BALB/cByJ). Aggressive interactions and locomotor activity were scored manually and then compared with measures of activity obtained by using a continuous automated home-cagemonitoring system, the Digital Ventilated Caging (DVC) system. BALB/cJ mice exhibited similar levels of aggression acrosshousing conditions, whereas BALB/cByJ mice had lower aggression when housed with a mezzanine. In the second study,videorecordings and continuous DVC automated measures were collected over 24 h and divided into 12-h light and dark phases. BALB/cByJ mice-but not BALB/cJ-mice had increased aggressive behaviors during the dark phase. However, the DVC detected higher activity levels during the dark phase, compared with the light phase, in both substrains. Elevated activity levels recorded by the DVC correlated with fighting bouts and high levels of locomotion. These results show that a bilevel structural form of enrichment reduces aggression, depending on the BALB/c substrain, and confirms higher aggression levels in the BALB/cJ substrain. In addition, our findings provide evidence that the DVC is effective in identifying mouse cages with patterns of high activity levels, signaling possible aggression incidences, thus potentially allowing for early intervention and consequently improving animal welfare.

  1. 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.

  2. Determination of optimum oven cooking procedures for lean beef products.

    PubMed

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

    2015-11-01

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

  3. Cooking characterization of Coleus tuberosus noodle in various arenga starch substitution

    NASA Astrophysics Data System (ADS)

    Miftakhussolikhah, Ariani, Dini; Angwar, Mukhamad; Jeremia Kevin M., M.

    2017-01-01

    Coleus tuberosus is one of local commodities in Indonesia which contains high carbohydrate. However, its utilization isn't done maximally. Therefore, C. tuberosus made into flour by grater method, and then be used for noodle making with arenga strach as substituting material. The aim of this study was to determine the effect of C. tuberosus flour substitution in the noodle preparation from arenga starch on its cooking properties. In this study, noodle was made in some variations which were 100% arenga starch; 75% arenga starch:25% C. tuberosus flour; 50% arenga starch:50% C. tuberosus flour; 25% arenga starch:75% C. tuberosus flour and 100% C. tuberosus flour. Characterization of noodle were investigated including water content, cooking time, cooking loss, swelling index, and expansion ratio Noodle was compared with two commercial products. The result showed that arenga starch substitution in C. tuberosus noodle affect cooking properties of noodle. The higher concentration of C. tuberosus flour caused swelling index and expansion ratio getting low. The water content, cooking loss and cooking time were increased as the C. tuberosus flour substitution ratio increase. None of the noodle resulted from C. tuberosus flour and arenga starch mixture was exactly as same as maize and rice commercial noodles. However 25% of C.tuberosus noodle has better characteristics than other C.tuberosus noodles.

  4. Relationship between the properties of raw and cooked spaghetti - new indices for pasta quality evaluation

    NASA Astrophysics Data System (ADS)

    Biernacka, Beata; Dziki, Dariusz; Różyło, Renata; Wójcik, Monika; Miś, Antoni; Romankiewicz, Daria; Krzysiak, Zbigniew

    2018-04-01

    The quality of pasta can be evaluated by measuring the characteristics which encompass the most important quality parameters, such as colour, cooking properties and texture. The aim of the study was to suggest new indices which can be used to evaluate the quality of pasta. For the tests, 15 samples of spaghetti (produced from either semolina or common wheat flour) were used. The bending test was performed for the determination of the strength properties of raw pasta, while the pasta colour parameters were evaluated via the Commission Internationale de l'Eclairage system. The pasta cooking test included the evaluation of optimum cooking time, weight increase index and cooking loss. The samples of cooked spaghetti were cut, and the parameters describing pasta texture were determined. Statistical analysis showed significant correlations (α = 0.05) between colour parameters (lightness and redness) and pasta ash content (R = -0.90 and 0.84, respectively). The mechanical properties of raw pasta correlated positively with pasta density. The strongest correlation was found between pasta density and flexural strength. The destruction force for raw spaghetti during the bending test correlated significantly and positively with the cutting force of the cooked pasta. The obtained correlations can be helpful in pasta quality evaluation.

  5. Measurement of sigma chi c2 B(chi c2-->J/psi gamma)/sigma chi c1 B(chi c1 -->J/psi gamma) in pp collisions at square root s=1.96 TeV.

    PubMed

    Abulencia, A; Adelman, J; Affolder, T; Akimoto, T; Albrow, M G; Ambrose, D; Amerio, S; Amidei, D; Anastassov, A; Anikeev, K; Annovi, A; Antos, J; Aoki, M; Apollinari, G; Arguin, J-F; Arisawa, T; Artikov, A; Ashmanskas, W; Attal, A; Azfar, F; Azzi-Bacchetta, P; Azzurri, P; Bacchetta, N; Badgett, W; Barbaro-Galtieri, A; Barnes, V E; Barnett, B A; Baroiant, S; Bartsch, V; Bauer, G; Bedeschi, F; Behari, S; Belforte, S; Bellettini, G; Bellinger, J; Belloni, A; Benjamin, D; Beretvas, A; Beringer, J; Berry, T; Bhatti, A; Binkley, M; Bisello, D; Blair, R E; Blocker, C; Blumenfeld, B; Bocci, A; Bodek, A; Boisvert, V; Bolla, G; Bolshov, A; Bortoletto, D; Boudreau, J; Boveia, A; Brau, B; Brigliadori, L; Bromberg, C; Brubaker, E; Budagov, J; Budd, H S; Budd, S; Budroni, S; Burkett, K; Busetto, G; Bussey, P; Byrum, K L; Cabrera, S; Campanelli, M; Campbell, M; Canelli, F; Canepa, A; Carillo, S; Carlsmith, D; Carosi, R; Carron, S; Casarsa, M; Castro, A; Catastini, P; Cauz, D; Cavalli-Sforza, M; Cerri, A; Cerrito, L; Chang, S H; Chen, Y C; Chertok, M; Chiarelli, G; Chlachidze, G; Chlebana, F; Cho, I; Cho, K; Chokheli, D; Chou, J P; Choudalakis, G; Chuang, S H; Chung, K; Chung, W H; Chung, Y S; Ciljak, M; Ciobanu, C I; Ciocci, M A; Clark, A; Clark, D; Coca, M; Compostella, G; Convery, M E; Conway, J; Cooper, B; Copic, K; Cordelli, M; Cortiana, G; Crescioli, F; Cuenca Almenar, C; Cuevas, J; Culbertson, R; Cully, J C; Cyr, D; DaRonco, S; Datta, M; D'Auria, S; Davies, T; D'Onofrio, M; Dagenhart, D; de Barbaro, P; De Cecco, S; Deisher, A; De Lentdecker, G; Dell'Orso, M; Delli Paoli, F; Demortier, L; Deng, J; Deninno, M; De Pedis, D; Derwent, P F; Di Giovanni, G P; Dionisi, C; Di Ruzza, B; Dittmann, J R; DiTuro, P; Dörr, C; Donati, S; Donega, M; Dong, P; Donini, J; Dorigo, T; Dube, S; Efron, J; Erbacher, R; Errede, D; Errede, S; Eusebi, R; Fang, H C; Farrington, S; Fedorko, I; Fedorko, W T; Feild, R G; Feindt, M; Fernandez, J P; Field, R; Flanagan, G; Foland, A; Forrester, S; Foster, G W; Franklin, M; Freeman, J C; Furic, I; Gallinaro, M; Galyardt, J; Garcia, J E; Garberson, F; Garfinkel, A F; Gay, C; Gerberich, H; Gerdes, D; Giagu, S; Giannetti, P; Gibson, A; Gibson, K; Gimmell, J L; Ginsburg, C; Giokaris, N; Giordani, M; Giromini, P; Giunta, M; Giurgiu, G; Glagolev, V; Glenzinski, D; Gold, M; Goldschmidt, N; Goldstein, J; Golossanov, A; Gomez, G; Gomez-Ceballos, G; Goncharov, M; González, O; Gorelov, I; Goshaw, A T; Goulianos, K; Gresele, A; Griffiths, M; Grinstein, S; Grosso-Pilcher, C; Group, R C; Grundler, U; Guimaraes da Costa, J; Gunay-Unalan, Z; Haber, C; Hahn, K; Hahn, S R; Halkiadakis, E; Hamilton, A; Han, B-Y; Han, J Y; Handler, R; Happacher, F; Hara, K; Hare, M; Harper, S; Harr, R F; Harris, R M; Hartz, M; Hatakeyama, K; Hauser, J; Heijboer, A; Heinemann, B; Heinrich, J; Henderson, C; Herndon, M; Heuser, J; Hidas, D; Hill, C S; Hirschbuehl, D; Hocker, A; Holloway, A; Hou, S; Houlden, M; Hsu, S-C; Huffman, B T; Hughes, R E; Husemann, U; Huston, J; Incandela, J; Introzzi, G; Iori, M; Ishizawa, Y; Ivanov, A; Iyutin, B; James, E; Jang, D; Jayatilaka, B; Jeans, D; Jensen, H; Jeon, E J; Jindariani, S; Jones, M; Joo, K K; Jun, S Y; Jung, J E; Junk, T R; Kamon, T; Karchin, P E; Kato, Y; Kemp, Y; Kephart, R; Kerzel, U; Khotilovich, V; Kilminster, B; Kim, D H; Kim, H S; Kim, J E; Kim, M J; Kim, S B; Kim, S H; Kim, Y K; Kimura, N; Kirsch, L; Klimenko, S; Klute, M; Knuteson, B; Ko, B R; Kondo, K; Kong, D J; Konigsberg, J; Korytov, A; Kotwal, A V; Kovalev, A; Kraan, A C; Kraus, J; Kravchenko, I; Kreps, M; Kroll, J; Krumnack, N; Kruse, M; Krutelyov, V; Kubo, T; Kuhlmann, S E; Kuhr, T; Kusakabe, Y; Kwang, S; Laasanen, A T; Lai, S; Lami, S; Lammel, S; Lancaster, M; Lander, R L; Lannon, K; Lath, A; Latino, G; Lazzizzera, I; LeCompte, T; Lee, J; Lee, J; Lee, Y J; Lee, S W; Lefèvre, R; Leonardo, N; Leone, S; Levy, S; Lewis, J D; Lin, C; Lin, C S; Lindgren, M; Lipeles, E; Lister, A; Litvintsev, D O; Liu, T; Lockyer, N S; Loginov, A; Loreti, M; Loverre, P; Lu, R-S; Lucchesi, D; Lujan, P; Lukens, P; Lungu, G; Lyons, L; Lys, J; Lysak, R; Lytken, E; Mack, P; MacQueen, D; Madrak, R; Maeshima, K; Makhoul, K; Maki, T; Maksimovic, P; Malde, S; Manca, G; Margaroli, F; Marginean, R; Marino, C; Marino, C P; Martin, A; Martin, M; Martin, V; Martínez, M; Maruyama, T; Mastrandrea, P; Masubuchi, T; Matsunaga, H; Mattson, M E; Mazini, R; Mazzanti, P; McFarland, K S; McIntyre, P; McNulty, R; Mehta, A; Mehtala, P; Menzemer, S; Menzione, A; Merkel, P; Mesropian, C; Messina, A; Miao, T; Miladinovic, N; Miles, J; Miller, R; Mills, C; Milnik, M; Mitra, A; Mitselmakher, G; Miyamoto, A; Moed, S; Moggi, N; Mohr, B; Moore, R; Morello, M; Movilla Fernandez, P; Mülmenstädt, J; Mukherjee, A; Muller, Th; Mumford, R; Murat, P; Nachtman, J; Nagano, A; Naganoma, J; Nakano, I; Napier, A; Necula, V; Neu, C; Neubauer, M S; Nielsen, J; Nigmanov, T; Nodulman, L; Norniella, O; Nurse, E; Oh, S H; Oh, Y D; Oksuzian, I; Okusawa, T; Oldeman, R; Orava, R; Osterberg, K; Pagliarone, C; Palencia, E; Papadimitriou, V; Paramonov, A A; Parks, B; Pashapour, S; Patrick, J; Pauletta, G; Paulini, M; Paus, C; Pellett, D E; Penzo, A; Phillips, T J; Piacentino, G; Piedra, J; Pinera, L; Pitts, K; Plager, C; Pondrom, L; Portell, X; Poukhov, O; Pounder, N; Prakoshyn, F; Pronko, A; Proudfoot, J; Ptohos, F; Punzi, G; Pursley, J; Rademacker, J; Rahaman, A; Ranjan, N; Rappoccio, S; Reisert, B; Rekovic, V; Renton, P; Rescigno, M; Richter, S; Rimondi, F; Ristori, L; Robson, A; Rodrigo, T; Rogers, E; Rolli, S; Roser, R; Rossi, M; Rossin, R; Ruiz, A; Russ, J; Rusu, V; Saarikko, H; Sabik, S; Safonov, A; Sakumoto, W K; Salamanna, G; Saltó, O; Saltzberg, D; Sánchez, C; Santi, L; Sarkar, S; Sartori, L; Sato, K; Savard, P; Savoy-Navarro, A; Scheidle, T; Schlabach, P; Schmidt, E E; Schmidt, M P; Schmitt, M; Schwarz, T; Scodellaro, L; Scott, A L; Scribano, A; Scuri, F; Sedov, A; Seidel, S; Seiya, Y; Semenov, A; Sexton-Kennedy, L; Sfyrla, A; Shapiro, M D; Shears, T; Shepard, P F; Sherman, D; Shimojima, M; Shochet, M; Shon, Y; Shreyber, I; Sidoti, A; Sinervo, P; Sisakyan, A; Sjolin, J; Slaughter, A J; Slaunwhite, J; Sliwa, K; Smith, J R; Snider, F D; Snihur, R; Soderberg, M; Soha, A; Somalwar, S; Sorin, V; Spalding, J; Spinella, F; Spreitzer, T; Squillacioti, P; Stanitzki, M; Staveris-Polykalas, A; St Denis, R; Stelzer, B; Stelzer-Chilton, O; Stentz, D; Strologas, J; Stuart, D; Suh, J S; Sukhanov, A; Sun, H; Suzuki, T; Taffard, A; Takashima, R; Takeuchi, Y; Takikawa, K; Tanaka, M; Tanaka, R; Tecchio, M; Teng, P K; Terashi, K; Thom, J; Thompson, A S; Thomson, E; Tipton, P; Tiwari, V; Tkaczyk, S; Toback, D; Tokar, S; Tollefson, K; Tomura, T; Tonelli, D; Torre, S; Torretta, D; Tourneur, S; Trischuk, W; Tsuchiya, R; Tsuno, S; Turini, N; Ukegawa, F; Unverhau, T; Uozumi, S; Usynin, D; Vallecorsa, S; van Remortel, N; Varganov, A; Vataga, E; Vázquez, F; Velev, G; Veramendi, G; Veszpremi, V; Vidal, R; Vila, I; Vilar, R; Vine, T; Vollrath, I; Volobouev, I; Volpi, G; Würthwein, F; Wagner, P; Wagner, R G; Wagner, R L; Wagner, J; Wagner, W; Wallny, R; Wang, S M; Warburton, A; Waschke, S; Waters, D; Weinberger, M; Wester, W C; Whitehouse, B; Whiteson, D; Wicklund, A B; Wicklund, E; Williams, G; Williams, H H; Wilson, P; Winer, B L; Wittich, P; Wolbers, S; Wolfe, C; Wright, T; Wu, X; Wynne, S M; Yagil, A; Yamamoto, K; Yamaoka, J; Yamashita, T; Yang, C; Yang, U K; Yang, Y C; Yao, W M; Yeh, G P; Yoh, J; Yorita, K; Yoshida, T; Yu, G B; Yu, I; Yu, S S; Yun, J C; Zanello, L; Zanetti, A; Zaw, I; Zhang, X; Zhou, J; Zucchelli, S

    2007-06-08

    We measure the ratio of cross section times branching fraction, Rp=sigma chi c2 B(chi c2-->J/psi gamma)/sigma chi c1 B(chi c1-->J/psi gamma), in 1.1 fb(-1) of pp collisions at square root s=1.96 TeV. This measurement covers the kinematic range pT(J/psi)>4.0 GeV/c, |eta(J/psi)<1.0, and pT(gamma)>1.0 GeV/c. For events due to prompt processes, we find Rp=0.395+/-0.016(stat)+/-0.015(syst). This result represents a significant improvement in precision over previous measurements of prompt chi c1,2 hadro production.

  6. C-130J Human Vibration

    DTIC Science & Technology

    2005-08-01

    Hulshof , 1999; Dupuis & Zerlett, 1986; Kittusamy & Buchholz, 2004; Seidel, 1993). There is also evidence of intervertebral disc problems and...Bovenzi, M., & Hulshof , C.T.J. (1999). An updated review of epidemiologic studies on the relationship between exposure to whole-body vibration and

  7. 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

  8. Maternal Weight Gain as a Predictor of Litter Size in Swiss Webster, C57BL/6J, and BALB/cJ mice.

    PubMed

    Finlay, James B; Liu, Xueli; Ermel, Richard W; Adamson, Trinka W

    2015-11-01

    An important task facing both researchers and animal core facilities is producing sufficient mice for a given project. The inherent biologic variability of mouse reproduction and litter size further challenges effective research planning. A lack of precision in project planning contributes to the high cost of animal research, overproduction (thus waste) of animals, and inappropriate allocation of facility resources. To examine the extent daily prepartum maternal weight gain predicts litter size in 2 commonly used mouse strains (BALB/cJ and C57BL/6J) and one mouse stock (Swiss Webster), we weighed ≥ 25 pregnant dams of each strain or stock daily from the morning on which a vaginal plug (day 0) was present. On the morning when dams delivered their pups, we recorded the weight of the dam, the weight of the litter itself, and the number of pups. Litter sizes ranged from 1 to 7 pups for BALB/cJ, 2 to 13 for Swiss Webster, and 5 to 11 for C57BL/6J mice. Linear regression models (based on weight change from day 0) demonstrated that maternal weight gain at day 9 (BALB/cJ), day 11 (Swiss Webster), or day 14 (C57BL/6J) was a significant predictor of litter size. When tested prospectively, the linear regression model for each strain or stock was found to be accurate. These data indicate that the number of pups that will be born can be estimated accurately by using maternal weight gain at specific or stock-specific time points.

  9. 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.

  10. 77 FR 47918 - Chicago Central and Pacific Railroad Company-Abandonment Exemption-in Cook County, IL

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-08-10

    ... Central and Pacific Railroad Company--Abandonment Exemption--in Cook County, IL Chicago Central and... North Riverside, Cook County, Ill. The line traverses United States Postal Service Zip Codes 60546 and... system. A copy of any petition filed with the Board should be sent to CCP's representative: Thomas J...

  11. Stress Corrosion Cracking of High Strength Steels

    DTIC Science & Technology

    1995-06-01

    R. Brown, J. H. Graves, E. U. Lee, C. E. Neu and J. Kozol, " Corrosion Behavior of High Strength Steels for Aerospace Applications," Proceedings of...h fit Stress Corrosion Cracking of High Strength Steels Eun U. Lee, Henry Sanders and Bhaskar Sarkar Naval Air Warfare Center Aircraft Division...Patuxent River, Maryland 20670 ABSTRACT The stress corrosion cracking (SCC) was investigated for AerMet 100 and 300M steels in four aqueous NaCl

  12. Microstructural and strength stability of a developmental CVD SiC fiber

    NASA Technical Reports Server (NTRS)

    Bhatt, Ramakrishna T.; Garg, Anita; Hull, David R.

    1995-01-01

    The effects of thermal exposure on the room temperature tensile strength and microstructure of a developmental 50 micron CVD SiC fiber have been studied. The fibers were heat treated between 600 and 2000 C in 0.1 MPa argon and air environments for up to 100 hr. In the as-fabricated condition, the fibers showed approximately 6 GPa tensile strength. After argon treatment, the fibers showed strength degradation after 1 hr exposure beyond 1000 C, but those exposed between 1600 and 2000 C retained approximately 2 GPa strength. TEM results showed microstructural changes both in the surface coating and SiC sheath. Flaws created by the rearrangement of carbon in the surface coating and growth of equiaxed SiC grain zone in the SiC sheath are the suggested mechanisms of strength degradation. After air treatment, fibers showed strength degradation after only 2 min exposure at 600 C. Strength retention after 2 min at 1500 C was approximately 2 GPa. Oxidation of the surface coating is the primary reason for strength degradation.

  13. 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.

  14. 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.

  15. 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.

  16. On Johnson's Paradox: Hypothesis Verification

    ERIC Educational Resources Information Center

    Noble, Clyde E.

    1975-01-01

    When H. M. Johnson argued that all inductive reasoning is based on the fallacy of affirming the consequent and cannot therefore establish the 'truth' of scientific hypotheses, he posed a paradox for strict empiricists. Author examined Johnson's argument. (Editor/RK)

  17. Is cooking at home associated with better diet quality or weight-loss intention?

    PubMed

    Wolfson, Julia A; Bleich, Sara N

    2015-06-01

    To examine national patterns in cooking frequency and diet quality among adults in the USA, overall and by weight-loss intention. Analysis of cross-sectional 24 h dietary recall and interview data. Diet quality measures included total kilojoules per day, grams of fat, sugar and carbohydrates per day, fast-food meals per week, and frozen/pizza and ready-to-eat meals consumed in the past 30 d. Multivariable regression analysis was used to test associations between frequency of cooking dinner per week (low (0-1), medium (2-5) and high (6-7)), dietary outcomes and weight-loss intention. The 2007-2010 National Health and Nutrition Examination Survey. Adults aged 20 years and over (n 9569). In 2007-2010, 8 % of adults lived in households in which someone cooked dinner 0-1 times/week and consumed, on an average day, 9627 total kilojoules, 86 g fat and 135 g sugar. Overall, compared with low cookers (0-1 times/week), a high frequency of cooking dinner (6-7 times/week) was associated with lower consumption of daily kilojoules (9054 v. 9627 kJ, P=0·002), fat (81 v. 86 g, P=0·016) and sugar (119 v. 135 g, P<0·001). Individuals trying to lose weight consumed fewer kilojoules than those not trying to lose weight, regardless of household cooking frequency (2111 v. 2281 kJ/d, P<0·006). Cooking dinner frequently at home is associated with consumption of a healthier diet whether or not one is trying to lose weight. Strategies are needed to encourage more cooking among the general population and help infrequent cookers better navigate the food environment outside the home.

  18. Erosion and strength degradation of biomorphic SiC.

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

    Martinez-Fernandez, J.; de Arellano-Lopez, A. R; Varela-Feria, F. M.

    2004-05-01

    Solid-particle-erosion studies were conducted on biomorphic SiC based on eucalyptus and pine, reaction-bonded (RB) SiC, and hot-pressed (HP) SiC. The erodents were angular SiC abrasives of average diameter 63, 143, or 390 {mu}m and the impact velocity was 100 m s{sup -1}. Impact occurred at normal incidence. Material loss in all targets occurred by brittle fracture. The biomorphic specimens eroded by formation of both lateral and radial cracks and their erosion rates were higher than both conventional SiCs. The RB SiC eroded as a classic brittle material, by formation and propagation of lateral cracks. The HP SiC, the hardest target,more » was the most erosion resistant. In erosion of the HP SiC, the abrasive particles, especially the largest ones, fragmented upon impact. The resulting dissipation of energy led to relatively low erosion rates. Flexural strength before and after erosion was measured for the biomorphic eucalyptus, RB SiC, and HP SiC. Erosion damage reduced the flexural strengths of all of the specimens. The relative strength reductions were lowest for the biomorphic eucalyptus and highest for the HP SiC. The hot-pressed SiC responded as predicted by accepted models of impact damage in brittle solids. The responses of the biomorphic and reaction-bonded SiC specimens were modeled as if they consisted of only SiC and porosity. This approximation agreed reasonably well with observed degradations of strength.« less

  19. Survival of Vibrio parahaemolyticus in Cooked Seafood at Refrigeration Temperatures

    PubMed Central

    Bradshaw, Joe G.; Francis, David W.; Twedt, Robert M.

    1974-01-01

    The growth and survival of two strains of Vibrio parahaemolyticus isolated during food-borne gastroenteritis outbreaks in Japan and surface inoculated on cooked shrimp, shrimp with sauce, or cooked crab were tested at various refrigeration temperatures during a 48-h holding period. On cooked shrimp and crab, the vibrios grew well at 18.3 C, but their numbers declined gradually at 10 C and below. At 12.8 C, vibrios remained static for the most part. Thus, it appeared that 12.8 C was the borderline temperature for growth of the organism on cooked seafood. When cocktail sauce was added to surface-inoculated shrimp at a ratio of 2:1, the vibrio die-off rate was accelerated. In the shrimp and sauce few cells remained after 48 h, but in the sauce alone die-off was complete at 6 h. PMID:4825975

  20. ENVIRONMENTAL TECHNOLOGY VERIFICATION REPORT, C. LEE COOK DIVISION, DOVER CORPORATION, STATIC PAC (TM) SYSTEM, PHASE II REPORT

    EPA Science Inventory

    The Environmental Technology Verification report discusses the technology and performance of the Static Pac System, Phase II, natural gas reciprocating compressor rod packing manufactured by the C. Lee Cook Division, Dover Corporation. The Static Pac System is designed to seal th...

  1. [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)

  2. Intermediate Temperature Strength Degradation in SiC/SiC Composites

    NASA Technical Reports Server (NTRS)

    Morscher, Gregory N.; Cawley, James D.; Levine, Stanley (Technical Monitor)

    2001-01-01

    Woven silicon carbide fiber-reinforced, silicon carbide matrix composites are leading candidate materials for an advanced jet engine combustor liner application. Although the use temperature in the hot region for this application is expected to exceed 1200 C, a potential life-limiting concern for this composite system exists at intermediate temperatures (800 +/- 200 C), where significant time-dependent strength degradation has been observed under stress-rupture loading. A number of factors control the degree of stress-rupture strength degradation, the major factor being the nature of the interphase separating the fiber and the matrix. BN interphases are superior to carbon interphases due to the slower oxidation kinetics of BN. A model for the intermediate temperature stress-rupture of SiC/BN/SiC composites is presented based on the observed mechanistic process that leads to strength degradation for the simple case of through-thickness matrix cracks. The approach taken has much in common with that used by Curtin and coworkers, for two different composite systems. The predictions of the model are in good agreement with the rupture data for stress-rupture of both precracked and as-produced composites. Also, three approaches that dramatically improve the intermediate temperature stress-rupture properties are described: Si-doped BN, fiber spreading, and 'outside debonding'.

  3. Magic Johnson and children's conceptions of AIDS.

    PubMed

    Quadagno, D; Eberstein, I W; Foster, K; Sittig, J E; Sly, D F; Kistner, J A

    1997-08-01

    Longitudinal data for a heterogeneous sample of 609 elementary school children are used to assess the long-term effects of Magic Johnson's announcement on children's HIV and AIDS conceptions. Four hypotheses are tested concerning these relationships, and background variables measured prior to Johnson's announcement are controlled. Findings suggest that Johnson's announcement increased children's HIV and AIDS knowledge and reduced their prejudice toward a hypothetical child with AIDS. No relationship is evident between the announcement and perceived vulnerability to HIV and AIDS. Males are more likely to be aware of Johnson's announcement, but its effects are more pronounced among blacks. Findings from the present research affirm the potential for celebrities like Johnson in HIV and AIDS education campaigns directed toward children.

  4. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products.

    PubMed

    Kalinowski, Robin M; Tompkin, R Bruce; Bodnaruk, Peter W; Pruett, W Payton

    2003-07-01

    In January 1999, the Food Safety and Inspection Service (FSIS) finalized performance standards for the cooking and chilling of meat and poultry products in federally inspected establishments. More restrictive chilling (stabilization) requirements were adopted despite the lack of strong evidence of a public health risk posed by industry practices employing the original May 1988 guidelines (U.S. Department of Agriculture FSIS Directive 7110.3). Baseline data led the FSIS to estimate a "worst case" of 10(4) Clostridium perfringens cells per g in raw meat products. The rationale for the FSIS performance standards was based on this estimate and the assumption that the numbers detected in the baseline study were spores that could survive cooking. The assumptions underlying the regulation stimulated work in our laboratory to help address why there have been so few documented outbreaks of C. perfringens illness associated with the consumption of commercially processed cooked meat and poultry products. Our research took into account the numbers of C. perfringens spores in both raw and cooked products. One hundred ninety-seven raw comminuted meat samples were cooked to 73.9 degrees C and analyzed for C. perfringens levels. All but two samples had undetectable levels (<3 spores per g). Two ground pork samples contained 3.3 and 66 spores per g. Research was also conducted to determine the effect of chilling on the outgrowth of C. perfringens spores in cured and uncured turkey. Raw meat blends inoculated with C. perfringens spores, cooked to 73.9 degrees C, and chilled according to current guidelines or under abuse conditions yielded increases of 2.25 and 2.44 log10 CFU/g for uncured turkey chilled for 6 h and an increase of 3.07 log10 CFU/g for cured turkey chilled for 24 h. No growth occurred in cured turkey during a 6-h cooling period. Furthermore, the fate of C. perfringens in cooked cured and uncured turkey held at refrigeration temperatures was investigated. C

  5. URINARY MUTAGENESIS AS AN EXPOSURE BIOMARKER OF COOKED-MEAT-ASSOCIATED MUTAGENS: INFLUENCE OF COOKING TEMPERATURE, PHENOTYPE, AND GENOTYPE IN A CONTROLLED METABOLIC FEEDING STUDY

    EPA Science Inventory

    ABSTRACT
    We evaluated urinary mutagenicity and selected phenotypes and genotypes in 60 subjects in a metabolic feeding study in which meat cooked at low temperature (100oC) was consumed for 1 week followed by meat cooked at high temperature (250oC) the second week. Meat coo...

  6. Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations.

    PubMed

    Roldán, Mar; Ruiz, Jorge; Del Pulgar, José Sánchez; Pérez-Palacios, Trinidad; Antequera, Teresa

    2015-02-01

    Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60 and 80°C) and time (6 and 24h) to assess the effect on the volatile compound profile. Major chemical families in cooked samples were aliphatic hydrocarbons and aldehydes. The volatile compound profile in sous-vide cooked lamb loin was affected by the cooking temperature and time. Volatile compounds arising from lipid oxidation presented a high abundance in samples cooked at low or moderate cooking conditions (60°C for 6 and 24h, 80°C for 6h), while a more intense time and temperature combination (80°C for 24h) resulted on a higher concentration of volatile compounds arising from Strecker degradations of amino acids, as 2-methylpropanal and 3-methylbutanal. Therefore, sous-vide cooking at moderately high temperatures for long times would result in the formation of a stronger meaty flavor and roast notes in lamb meat. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. A Fifty-Year Love Affair with Organic Chemistry (by William S. Johnson)

    NASA Astrophysics Data System (ADS)

    Kauffman, Reviewed By George B.; Kauffman, Laurie M.

    1999-12-01

    This latest volume is the 20th in Jeff Seeman's projected 22-volume series of autobiographies of 20th-century organic chemists that began publication in 1990 (Kauffman, G. B. J. Chem. Educ. 1991, 68, A21). Unfortunately, Johnson did not live to see this volume in print. Ted Bartlett and Ray Conrow reviewed the final manuscript, galleys, and page proofs; and Ted Bartlett, Paul Bartlett, John D. Roberts, and Gilbert Stork contributed an epilogue that complements Johnson's own words, adds a warm, personal final touch that he was unable to provide, and incorporates his final research into the volume. Born in New Rochelle, New York, on February 24, 1913, William Summer Johnson attended Amherst College with the aid of a scholarship and various odd jobs such as tending furnace, washing dishes, and playing saxophone in dance bands (he seriously considered becoming a professional musician). Here he became enamored with organic chemistry, which he taught as an instructor for a year after his graduation magna cum laude in 1936. He then worked with a fellowship under Louis Fieser, who sparked his interest in steroids, at Harvard University, from which he received his M.A. (1938) and Ph.D. (1940) degrees. In 1940 Johnson joined the faculty at the University of Wisconsin, where he rose through the ranks, eventually becoming Homer Adkins Professor of Chemistry (1954-60). He began the total synthesis of steroids, the main subject of his life's work, "which soon proved to be the hottest synthetic target of the time". In 1960 he accepted an invitation to become head of and to upgrade the Stanford University Chemistry Department. With faculty recruiting as his primary concern, he was able to add Carl Djerassi, Paul J. Flory, Harden M. McConnell, Henry Taube, and Eugene E. van Tamelen to the department, resulting in its spectacular rise from 15th to 5th place in the nation. He remained at Stanford for the rest of his career, serving as department head for nine years. He died at the

  8. Gold Medal Award for Life Achievement in the Application of Psychology: David W. Johnson.

    PubMed

    2016-01-01

    The American Psychological Foundation (APF) Gold Medal Awards recognize distinguished and enduring records of accomplishment in four areas of psychology. The 2016 recipient of Gold Medal Award for Life Achievement in the Application of Psychology is David W. Johnson. Dorothy W. Cantor, president of the APF, will present the APF Gold Medal Awards at the 124th Annual Convention of the American Psychological Association on August 5, 2016, at 4:00 p.m. Members of the 2016 APF Board of Trustees are Dorothy W. Cantor, president; David H. Barlow, vice president; Melba J. T. Vasquez, secretary; Richard C. McCarty, treasurer; Elisabeth R. Straus, executive vice president/executive director; Cynthia Belar; Camilla Benbow; Rosie Phillips Bingham; Connie S. Chan; Anthony Jackson; Terence M. Keane; Archie L. Turner; W. Bruce Walsh; and Bonnie Markham and Rick McGraw, APA Board of Directors liaisons. (PsycINFO Database Record (c) 2016 APA, all rights reserved).

  9. Branching fraction measurements of ψ ( 3686 ) → γ χ c J

    DOE PAGES

    Ablikim, M.; Achasov, M. N.; Ahmed, S.; ...

    2017-08-14

    In this paper, using a sample of 106 million ψ(3686) decays, the branching fractions of ψ(3686) → γχ c0, ψ(3686) → γχ c1, and ψ(3686) → γχ c2 are measured with improved precision to be (9.389±0.014±0.332) %, (9.905±0.011±0.353) %, and (9.621±0.013±0.272) %, respectively, where the first uncertainties are statistical and the second ones are systematic. Finally, the product branching fractions of ψ(3686) → γχ c1, χ c1 → γJ/ψ and ψ(3686) → γχ c2, χ c2 → γJ/ψ and the branching fractions of χ c1 → γJ/ψ and χ c2 → γJ/ψ are also presented.

  10. Study of the B + cJ/ΨD + s and B + cJ/ΨD* s + decays with the ATLAS detector

    DOE PAGES

    Aad, G.; Abbott, B.; Abdallah, J.; ...

    2016-01-05

    The decays B + cJ/ΨD + s and B + cJ/ΨD* s + are studied with the ATLAS detector at the LHC using a dataset corresponding to integrated luminosities of 4.9 and 20.6 fb –1 of pp collisions collected at centre-of-mass energies √s = 7 TeV and 8 TeV, respectively. Furthermore, signal candidates are identified through J/ψ → μ +μ - and D (*)+ s → Φπ +(γ/π 0) decays.

  11. High-Strength Fiber-Optic Waveguide

    DTIC Science & Technology

    1978-11-01

    kAD may not be an adequate characterization of the fiber. 40 0 I- U) LU L CL U Z -m wZ CL) LU o CL C LL Z 04 - --j L- 1 Lu CLC 4LL . -4 - LUi ua. 0 c ...reveal1 thaIt .large Irt ion of the IOW strength rup- ttre re oi tli , charater. 74 7094-6 (ai) Vv p i c I I lil in ilt 1111-s izkc d o p -I i Ig I Z1...t. HIGH-STRENGTH FIBER-OPTIC WAVEGUIDE )G.D. Robertson Hughes Research Laboratories D T C 3011 Malibu Canyon Road Malibu, CA 90265 November 1978 H

  12. Measurement of exclusive baryon-antibaryon decays of {chi}{sub cJ} mesons

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

    Naik, P.; Rademacker, J.; Asner, D. M.

    2008-08-01

    Using a sample of 2.59x10{sup 7} {psi}(2S) decays collected by the CLEO-c detector, we present results of a study of {chi}{sub cJ} (J=0, 1, 2) decays into baryon-antibaryon final states. We present the world's most precise measurements of the {chi}{sub cJ}{yields}pp and {chi}{sub cJ}{yields}{lambda}{lambda} branching fractions, and the first measurements of {chi}{sub c0} decays to other hyperons. These results illuminate the decay mechanism of the {chi}{sub c} states.

  13. In Situ Strength Model for Continuous Fibers and Multi-Scale Modeling the Fracture of C/SiC Composites

    NASA Astrophysics Data System (ADS)

    Zhang, Sheng; Gao, Xiguang; Song, Yingdong

    2018-04-01

    A new in situ strength model of carbon fibers was developed based on the distribution of defects to predict the stress-strain response and the strength of C/SiC composites. Different levels of defects in the fibers were considered in this model. The defects in the fibers were classified by their effects on the strength of the fiber. The strength of each defect and the probability that the defect appears were obtained from the tensile test of single fibers. The strength model of carbon fibers was combined with the shear-lag model to predict the stress-strain responses and the strengths of fiber bundles and C/SiC minicomposites. To verify the strength model, tensile tests were performed on fiber bundles and C/SiC minicomposites. The predicted and experimental results were in good agreement. Effects of the fiber length, the fiber number and the heat treatment on the final strengths of fiber bundles and C/SiC minicomposites were also discussed.

  14. LRC-Katherine-Johnson-interview-2017-0914

    NASA Image and Video Library

    2017-09-14

    Sept. 14, 2017: An interview with Katherine Johnson discussing her career and her reaction to the dedication of the Katherine G. Johnson Computational Research Facility at NASA's Langley Research Center in Hampton, Va., in her honor.

  15. NASA Johnson Style_ Gangnam Style Parody

    NASA Image and Video Library

    2012-12-14

    NASA Johnson Style is a volunteer outreach video project created by the students of NASA's Johnson Space Center. It was created as an educational parody of Psy's Gangnam Style. The lyrics and scenes in the video have been re-imagined in order to inform the public about the amazing work going on at NASA and the Johnson Space Center. Special thanks to astronauts Tracy Caldwell Dyson, Mike Massimino and Clay Anderson Special thanks to Mr. Mike Coats, Dr. Ellen Ochoa, and all supporting senior staff members

  16. 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.

  17. Effect of Loading Rates and Surface Conditions on the Flexural Strength of Borosilicate Glass

    DTIC Science & Technology

    2009-01-01

    strength of etched soda - lime glass rods.32 According to this model, an idealized surface crack is uniformly attacked by acid at every point so that this...R. Lin, ‘‘Effect of Polymer Coatings on the Strength and Fatigue Behavior of Indented Soda - Lime Glass ,’’ Glass Technol., 32 [2] 51–4 (1991). 10J. J...Scott Glaesemann, K. Jakus, and J. E. Ritter Jr., ‘‘Strength Variability of Indented Soda - Lime Glass ,’’ J. Am. Ceram. Soc., 70 [6] 441–4 (1987). 12C

  18. J. C. Holz Revisited: From Modernism to Visual Culture

    ERIC Educational Resources Information Center

    Ulbricht, J.

    2005-01-01

    During a visit to Williamsburg Elementary School (Williamsburg, Iowa), this author was introduced to J. C. Holz, a 10-year-old boy who had already exhibited the characteristics of a prolific artist. During one of the interviews with J. C., the author encouraged him to have a solo exhibition of his work at the University of Iowa. The exhibition was…

  19. Search for the rare decays J /ψ →D0e+e-+c .c . and ψ (3686 )→D0e+e-+c .c .

    NASA Astrophysics Data System (ADS)

    Ablikim, M.; Achasov, M. N.; Ahmed, S.; Albrecht, M.; Amoroso, A.; An, F. F.; An, Q.; Bai, J. Z.; Bakina, O.; Baldini Ferroli, R.; Ban, Y.; Bennett, D. W.; Bennett, J. V.; Berger, N.; Bertani, M.; Bettoni, D.; Bian, J. M.; Bianchi, F.; Boger, E.; Boyko, I.; Briere, R. A.; Cai, H.; Cai, X.; Cakir, O.; Calcaterra, A.; Cao, G. F.; Cetin, S. A.; Chai, J.; Chang, J. F.; Chelkov, G.; Chen, G.; Chen, H. S.; Chen, J. C.; Chen, M. L.; Chen, S. J.; Chen, X. R.; Chen, Y. B.; Chu, X. K.; Cibinetto, G.; Dai, H. L.; Dai, J. P.; Dbeyssi, A.; Dedovich, D.; Deng, Z. Y.; Denig, A.; Denysenko, I.; Destefanis, M.; de Mori, F.; Ding, Y.; Dong, C.; Dong, J.; Dong, L. Y.; Dong, M. Y.; Dorjkhaidav, O.; Dou, Z. L.; Du, S. X.; Duan, P. F.; Fang, J.; Fang, S. S.; Fang, X.; Fang, Y.; Farinelli, R.; Fava, L.; Fegan, S.; Feldbauer, F.; Felici, G.; Feng, C. Q.; Fioravanti, E.; Fritsch, M.; Fu, C. D.; Gao, Q.; Gao, X. L.; Gao, Y.; Gao, Y. G.; Gao, Z.; Garzia, I.; Goetzen, K.; Gong, L.; Gong, W. X.; Gradl, W.; Greco, M.; Gu, M. H.; Gu, S.; Gu, Y. T.; Guo, A. Q.; Guo, L. B.; Guo, R. P.; Guo, Y. P.; Haddadi, Z.; Hafner, A.; Han, S.; Hao, X. Q.; Harris, F. A.; He, K. L.; He, X. Q.; Heinsius, F. H.; Held, T.; Heng, Y. K.; Holtmann, T.; Hou, Z. L.; Hu, C.; Hu, H. M.; Hu, T.; Hu, Y.; Huang, G. S.; Huang, J. S.; Huang, X. T.; Huang, X. Z.; Huang, Z. L.; Hussain, T.; Ikegami Andersson, W.; Ji, Q.; Ji, Q. P.; Ji, X. B.; Ji, X. L.; Jiang, X. S.; Jiang, X. Y.; Jiao, J. B.; Jiao, Z.; Jin, D. P.; Jin, S.; Johansson, T.; Julin, A.; Kalantar-Nayestanaki, N.; Kang, X. L.; Kang, X. S.; Kavatsyuk, M.; Ke, B. C.; Khan, T.; Kiese, P.; Kliemt, R.; Kloss, B.; Koch, L.; Kolcu, O. B.; Kopf, B.; Kornicer, M.; Kuemmel, M.; Kuhlmann, M.; Kupsc, A.; Kühn, W.; Lange, J. S.; Lara, M.; Larin, P.; Lavezzi, L.; Leithoff, H.; Leng, C.; Li, C.; Li, Cheng; Li, D. M.; Li, F.; Li, F. Y.; Li, G.; Li, H. B.; Li, H. J.; Li, J. C.; Li, Jin; Li, Kang; Li, Ke; Li, Lei; Li, P. L.; Li, P. R.; Li, Q. Y.; Li, T.; Li, W. D.; Li, W. G.; Li, X. L.; Li, X. N.; Li, X. Q.; Li, Z. B.; Liang, H.; Liang, Y. F.; Liang, Y. T.; Liao, G. R.; Lin, D. X.; Liu, B.; Liu, B. J.; Liu, C. X.; Liu, D.; Liu, F. H.; Liu, Fang; Liu, Feng; Liu, H. B.; Liu, H. M.; Liu, Huanhuan; Liu, Huihui; Liu, J. B.; Liu, J. P.; Liu, J. Y.; Liu, K.; Liu, K. Y.; Liu, Ke; Liu, L. D.; Liu, P. L.; Liu, Q.; Liu, S. B.; Liu, X.; Liu, Y. B.; Liu, Y. Y.; Liu, Z. A.; Liu, Zhiqing; Long, Y. F.; Lou, X. C.; Lu, H. J.; Lu, J. G.; Lu, Y.; Lu, Y. P.; Luo, C. L.; Luo, M. X.; Luo, T.; Luo, X. L.; Lyu, X. R.; Ma, F. C.; Ma, H. L.; Ma, L. L.; Ma, M. M.; Ma, Q. M.; Ma, T.; Ma, X. N.; Ma, X. Y.; Ma, Y. M.; Maas, F. E.; Maggiora, M.; Malik, Q. A.; Mao, Y. J.; Mao, Z. P.; Marcello, S.; Messchendorp, J. G.; Mezzadri, G.; Min, J.; Min, T. J.; Mitchell, R. E.; Mo, X. H.; Mo, Y. J.; Morales Morales, C.; Morello, G.; Muchnoi, N. Yu.; Muramatsu, H.; Musiol, P.; Mustafa, A.; Nefedov, Y.; Nerling, F.; Nikolaev, I. B.; Ning, Z.; Nisar, S.; Niu, S. L.; Niu, X. Y.; Olsen, S. L.; Ouyang, Q.; Pacetti, S.; Pan, Y.; Papenbrock, M.; Patteri, P.; Pelizaeus, M.; Pellegrino, J.; Peng, H. P.; Peters, K.; Pettersson, J.; Ping, J. L.; Ping, R. G.; Poling, R.; Prasad, V.; Qi, H. R.; Qi, M.; Qian, S.; Qiao, C. F.; Qin, J. J.; Qin, N.; Qin, X. S.; Qin, Z. H.; Qiu, J. F.; Rashid, K. H.; Redmer, C. F.; Richter, M.; Ripka, M.; Rong, G.; Rosner, Ch.; Ruan, X. D.; Sarantsev, A.; Savrié, M.; Schnier, C.; Schoenning, K.; Shan, W.; Shao, M.; Shen, C. P.; Shen, P. X.; Shen, X. Y.; Sheng, H. Y.; Song, J. J.; Song, W. M.; Song, X. Y.; Sosio, S.; Sowa, C.; Spataro, S.; Sun, G. X.; Sun, J. F.; Sun, S. S.; Sun, X. H.; Sun, Y. J.; Sun, Y. K.; Sun, Y. Z.; Sun, Z. J.; Sun, Z. T.; Tang, C. J.; Tang, G. Y.; Tang, X.; Tapan, I.; Tiemens, M.; Tsednee, B. T.; Uman, I.; Varner, G. S.; Wang, B.; Wang, B. L.; Wang, D.; Wang, D. Y.; Wang, Dan; Wang, K.; Wang, L. L.; Wang, L. S.; Wang, M.; Wang, P.; Wang, P. L.; Wang, W. P.; Wang, X. F.; Wang, Y.; Wang, Y. D.; Wang, Y. F.; Wang, Y. Q.; Wang, Z.; Wang, Z. G.; Wang, Z. H.; Wang, Z. Y.; Wang, Zongyuan; Weber, T.; Wei, D. H.; Wei, J. H.; Weidenkaff, P.; Wen, S. P.; Wiedner, U.; Wolke, M.; Wu, L. H.; Wu, L. J.; Wu, Z.; Xia, L.; Xia, Y.; Xiao, D.; Xiao, H.; Xiao, Y. J.; Xiao, Z. J.; Xie, Y. G.; Xie, Y. H.; Xiong, X. A.; Xiu, Q. L.; Xu, G. F.; Xu, J. J.; Xu, L.; Xu, Q. J.; Xu, Q. N.; Xu, X. P.; Yan, L.; Yan, W. B.; Yan, W. C.; Yan, Y. H.; Yang, H. J.; Yang, H. X.; Yang, L.; Yang, Y. H.; Yang, Y. X.; Ye, M.; Ye, M. H.; Yin, J. H.; You, Z. Y.; Yu, B. X.; Yu, C. X.; Yu, J. S.; Yuan, C. Z.; Yuan, Y.; Yuncu, A.; Zafar, A. A.; Zeng, Y.; Zeng, Z.; Zhang, B. X.; Zhang, B. Y.; Zhang, C. C.; Zhang, D. H.; Zhang, H. H.; Zhang, H. Y.; Zhang, J.; Zhang, J. L.; Zhang, J. Q.; Zhang, J. W.; Zhang, J. Y.; Zhang, J. Z.; Zhang, K.; Zhang, L.; Zhang, S. Q.; Zhang, X. Y.; Zhang, Y. H.; Zhang, Y. T.; Zhang, Yang; Zhang, Yao; Zhang, Yu; Zhang, Z. H.; Zhang, Z. P.; Zhang, Z. Y.; Zhao, G.; Zhao, J. W.; Zhao, J. Y.; Zhao, J. Z.; Zhao, Lei; Zhao, Ling; Zhao, M. G.; Zhao, Q.; Zhao, S. J.; Zhao, T. C.; Zhao, Y. B.; Zhao, Z. G.; Zhemchugov, A.; Zheng, B.; Zheng, J. P.; Zheng, W. J.; Zheng, Y. H.; Zhong, B.; Zhou, L.; Zhou, X.; Zhou, X. K.; Zhou, X. R.; Zhou, X. Y.; Zhou, Y. X.; Zhu, K.; Zhu, K. J.; Zhu, S.; Zhu, S. H.; Zhu, X. L.; Zhu, Y. C.; Zhu, Y. S.; Zhu, Z. A.; Zhuang, J.; Zotti, L.; Zou, B. S.; Zou, J. H.; Besiii Collaboration

    2017-12-01

    Using the data samples of (1310.6 ±7.2 )×106 J /ψ events and (448.1 ±2.9 )×106 ψ (3686 ) events collected with the BESIII detector, we search for the rare decays J /ψ →D0e+e-+c .c . and ψ (3686 )→D0e+e-+c .c . No significant signals are observed and the corresponding upper limits on the branching fractions at the 90% confidence level are determined to be B (J /ψ →D0e+e-+c .c .)<8.5 ×10-8 and B (ψ (3686 )→D0e+e-+c .c .)<1.4 ×10-7 , respectively. Our limit on B (J /ψ →D0e+e-+c .c .) is more stringent by 2 orders of magnitude than the previous results, and B (ψ (3686 )→D0e+e-+c .c .) is measured for the first time.

  20. 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).

  1. Escherichia albertii Inactivation following l-Lactic Acid Exposure or Cooking in Ground Beef.

    PubMed

    Jones-Ibarra, Amie M; Wall, Kayley R; Vuia-Riser, Jennifer; Kerth, Chris R; Castillo, Alejandro; Taylor, T Matthew

    2016-09-01

    Escherichia albertii is an emerging foodborne pathogen recovered from young children and adults exhibiting symptoms of gastroenteritis via pathogenesis factors including attaching and effacing lesions, cytolethal distending toxin, and Shiga toxin variants. Study objectives were to determine E. albertii survival following (i) exposure to lactic acid as a function of solution pH and incubation period and (ii) cooking ground beef patties to different endpoint temperatures. E. albertii was incubated in phosphate buffer containing 3.0% l-lactic acid adjusted to pH 3.0, 4.0, 5.0, or 7.0; survivors were determined every 30 min for 150 min. Ground beef patties (80% lean) were cooked to temperature endpoints simulating undercooking (62°C), the minimum temperature for safe cooking (71.1°C), and cooking to well done (76°C). Maximal pathogen reduction was observed after a 30-min exposure to pH 3.0 l-lactic acid. Reductions of 3.9, 4.4, and 4.9 log CFU/g were obtained following cooking ground beef patties to 62, 71.1, and 76°C, respectively, but the reductions did not differ as a function of the endpoint cooking temperature (P ≥ 0.05). E. albertii may be controlled on beef through the proper application of antimicrobial interventions and cooking.

  2. Observation of Psi(3770)-->gammachi(c1)-->gammagammaJ/Psi.

    PubMed

    Coan, T E; Gao, Y S; Liu, F; Artuso, M; Boulahouache, C; Blusk, S; Butt, J; Dorjkhaidav, O; Li, J; Menaa, N; Mountain, R; Nandakumar, R; Randrianarivony, K; Redjimi, R; Sia, R; Skwarnicki, T; Stone, S; Wang, J C; Zhang, K; Csorna, S E; Bonvicini, G; Cinabro, D; Dubrovin, M; Lincoln, A; Briere, R A; Chen, G P; Chen, J; Ferguson, T; Tatishvili, G; Vogel, H; Watkins, M E; Rosner, J L; Adam, N E; Alexander, J P; Berkelman, K; Cassel, D G; Crede, V; Duboscq, J E; Ecklund, K M; Ehrlich, R; Fields, L; Galik, R S; Gibbons, L; Gittelman, B; Gray, R; Gray, S W; Hartill, D L; Heltsley, B K; Hertz, D; Jones, C D; Kandaswamy, J; Kreinick, D L; Kuznetsov, V E; Mahlke-Krüger, H; Meyer, T O; Onyisi, P U E; Patterson, J R; Peterson, D; Phillips, E A; Pivarski, J; Riley, D; Ryd, A; Sadoff, A J; Schwarthoff, H; Shi, X; Shepherd, M R; Stroiney, S; Sun, W M; Urner, D; Wilksen, T; Weaver, K M; Weinberger, M; Athar, S B; Avery, P; Breva-Newell, L; Patel, R; Potlia, V; Stoeck, H; Yelton, J; Rubin, P; Cawlfield, C; Eisenstein, B I; Gollin, G D; Karliner, I; Kim, D; Lowrey, N; Naik, P; Sedlack, C; Selen, M; White, E J; Williams, J; Wiss, J; Asner, D M; Edwards, K W; Besson, D; Pedlar, T K; Cronin-Hennessy, D; Gao, K Y; Gong, D T; Hietala, J; Kubota, Y; Klein, T; Lang, B W; Li, S Z; Poling, R; Scott, A W; Smith, A; Dobbs, S; Metreveli, Z; Seth, K K; Tomaradze, A; Zweber, P; Ernst, J; Severini, H; Dytman, S A; Love, W; Mehrabyan, S; Mueller, J A; Savinov, V; Li, Z; Lopez, A; Mendez, H; Ramirez, J; Huang, G S; Miller, D H; Pavlunin, V; Sanghi, B; Shipsey, I P J; Adams, G S; Anderson, M; Cummings, J P; Danko, I; Napolitano, J; He, Q; Muramatsu, H; Park, C S; Thorndike, E H

    2006-05-12

    From e(+)e(-) collision data acquired with the CLEO detector at the Cornell Electron Storage Ring, we observe the non-DD(_) decay Psi(3770))-->gammachi(c1) with a statistical significance of 6.6 standard deviations, using the two-photon cascades to J/Psi and J/Psi-->l(+)l(-). We determine sigma(e(=)e(-)-->Psi(3770))xBeta(Psi(3770)-->gammachi(c1))=(18.0 +/- 3.3 +/- 2.5) pb and branching fraction Beta(Psi(3770)-->gammachi(c1)=(2.8 +/- 0.5+/-0.4) x 10(-3). We set 90% C.L. upper limits for the transition to chi(c2) (chi(c0)): sigma x Beta<5.7 pb (<282 pb) and Beta<0.9 x 10(-3) (<44 x 10(-3)). We also determine Gamma(Psi(3770)gammachi(c1))/Gamma(Psi(3770)-->pi(+)pi(-)J/Psi)=1.5 +/- 0.3 +/- 0.3 (>1.0 at 90% C.L.), which bears upon the interpretation of X(3872).

  3. 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…

  4. Measurement of the Ratio of Branching Fractions B(B_{c}^{+}→J/ψτ^{+}ν_{τ})/B(B_{c}^{+}→J/ψμ^{+}ν_{μ}).

    PubMed

    Aaij, R; Adeva, B; Adinolfi, M; Ajaltouni, Z; Akar, S; Albrecht, J; Alessio, F; Alexander, M; Alfonso Albero, A; Ali, S; Alkhazov, G; Alvarez Cartelle, P; Alves, A A; Amato, S; Amerio, S; Amhis, Y; An, L; Anderlini, L; Andreassi, G; Andreotti, M; Andrews, J E; Appleby, R B; Archilli, F; d'Argent, P; Arnau Romeu, J; Artamonov, A; Artuso, M; Aslanides, E; Atzeni, M; Auriemma, G; Baalouch, M; Babuschkin, I; Bachmann, S; Back, J J; Badalov, A; Baesso, C; Baker, S; Balagura, V; Baldini, W; Baranov, A; Barlow, R J; Barschel, C; Barsuk, S; Barter, W; Baryshnikov, F; Batozskaya, V; Battista, V; Bay, A; Beaucourt, L; Beddow, J; Bedeschi, F; Bediaga, I; Beiter, A; Bel, L J; Beliy, N; Bellee, V; Belloli, N; Belous, K; Belyaev, I; Ben-Haim, E; Bencivenni, G; Benson, S; Beranek, S; Berezhnoy, A; Bernet, R; Berninghoff, D; Bertholet, E; Bertolin, A; Betancourt, C; Betti, F; Bettler, M-O; van Beuzekom, M; Bezshyiko, Ia; Bifani, S; Billoir, P; Birnkraut, A; Bizzeti, A; Bjørn, M; Blake, T; Blanc, F; 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Cowan, G A; Craik, D C; Crocombe, A; Cruz Torres, M; Currie, R; D'Ambrosio, C; Da Cunha Marinho, F; Dall'Occo, E; Dalseno, J; Davis, A; De Aguiar Francisco, O; De Bruyn, K; De Capua, S; De Cian, M; De Miranda, J M; De Paula, L; De Serio, M; De Simone, P; Dean, C T; Decamp, D; Del Buono, L; Dembinski, H-P; Demmer, M; Dendek, A; Derkach, D; Deschamps, O; Dettori, F; Dey, B; Di Canto, A; Di Nezza, P; Dijkstra, H; Dordei, F; Dorigo, M; Dosil Suárez, A; Douglas, L; Dovbnya, A; Dreimanis, K; Dufour, L; Dujany, G; Durante, P; Dzhelyadin, R; Dziewiecki, M; Dziurda, A; Dzyuba, A; Easo, S; Ebert, M; Egede, U; Egorychev, V; Eidelman, S; Eisenhardt, S; Eitschberger, U; Ekelhof, R; Eklund, L; Ely, S; Esen, S; Evans, H M; Evans, T; Falabella, A; Farley, N; Farry, S; Fazzini, D; Federici, L; Ferguson, D; Fernandez, G; Fernandez Declara, P; Fernandez Prieto, A; Ferrari, F; Ferreira Rodrigues, F; Ferro-Luzzi, M; Filippov, S; Fini, R A; Fiorini, M; Firlej, M; Fitzpatrick, C; Fiutowski, T; Fleuret, F; Fohl, K; 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Henrard, P; Henry, L; van Herwijnen, E; Heß, M; Hicheur, A; Hill, D; Hombach, C; Hopchev, P H; Hu, W; Huard, Z C; Hulsbergen, W; Humair, T; Hushchyn, M; Hutchcroft, D; Ibis, P; Idzik, M; Ilten, P; Jacobsson, R; Jalocha, J; Jans, E; Jawahery, A; Jiang, F; John, M; Johnson, D; Jones, C R; Joram, C; Jost, B; Jurik, N; Kandybei, S; Karacson, M; Kariuki, J M; Karodia, S; Kazeev, N; Kecke, M; Keizer, F; Kelsey, M; Kenzie, M; Ketel, T; Khairullin, E; Khanji, B; Khurewathanakul, C; Kirn, T; Klaver, S; Klimaszewski, K; Klimkovich, T; Koliiev, S; Kolpin, M; Kopecna, R; Koppenburg, P; Kosmyntseva, A; Kotriakhova, S; Kozeiha, M; Kravchuk, L; Kreps, M; Kress, F; Krokovny, P; Kruse, F; Krzemien, W; Kucewicz, W; Kucharczyk, M; Kudryavtsev, V; Kuonen, A K; Kvaratskheliya, T; Lacarrere, D; Lafferty, G; Lai, A; Lanfranchi, G; Langenbruch, C; Latham, T; Lazzeroni, C; Le Gac, R; Leflat, A; Lefrançois, J; Lefèvre, R; Lemaitre, F; Lemos Cid, E; Leroy, O; Lesiak, T; Leverington, B; Li, P-R; Li, T; Li, Y; Li, Z; 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Moron, J; Morris, A B; Mountain, R; Muheim, F; Mulder, M; Müller, D; Müller, J; Müller, K; Müller, V; Naik, P; Nakada, T; Nandakumar, R; Nandi, A; Nasteva, I; Needham, M; Neri, N; Neubert, S; Neufeld, N; Neuner, M; Nguyen, T D; Nguyen-Mau, C; Nieswand, S; Niet, R; Nikitin, N; Nikodem, T; Nogay, A; O'Hanlon, D P; Oblakowska-Mucha, A; Obraztsov, V; Ogilvy, S; Oldeman, R; Onderwater, C J G; Ossowska, A; Otalora Goicochea, J M; Owen, P; Oyanguren, A; Pais, P R; Palano, A; Palutan, M; Papanestis, A; Pappagallo, M; Pappalardo, L L; Parker, W; Parkes, C; Passaleva, G; Pastore, A; Patel, M; Patrignani, C; Pearce, A; Pellegrino, A; Penso, G; Pepe Altarelli, M; Perazzini, S; Perret, P; Pescatore, L; Petridis, K; Petrolini, A; Petrov, A; Petruzzo, M; Picatoste Olloqui, E; Pietrzyk, B; Pikies, M; Pinci, D; Pisani, F; Pistone, A; Piucci, A; Placinta, V; Playfer, S; Plo Casasus, M; Polci, F; Poli Lener, M; Poluektov, A; Polyakov, I; Polycarpo, E; Pomery, G J; Ponce, S; Popov, A; Popov, D; Poslavskii, S; Potterat, C; Price, E; Prisciandaro, J; Prouve, C; Pugatch, V; Puig Navarro, A; Pullen, H; Punzi, G; Qian, W; Quagliani, R; Quintana, B; Rachwal, B; Rademacker, J H; Rama, M; Ramos Pernas, M; Rangel, M S; Raniuk, I; Ratnikov, F; Raven, G; Ravonel Salzgeber, M; Reboud, M; Redi, F; Reichert, S; Dos Reis, A C; Remon Alepuz, C; Renaudin, V; Ricciardi, S; Richards, S; Rihl, M; Rinnert, K; Rives Molina, V; Robbe, P; Robert, A; Rodrigues, A B; Rodrigues, E; Rodriguez Lopez, J A; Rogozhnikov, A; Roiser, S; Rollings, A; Romanovskiy, V; Romero Vidal, A; Ronayne, J W; Rotondo, M; Rudolph, M S; Ruf, T; Ruiz Valls, P; Ruiz Vidal, J; Saborido Silva, J J; Sadykhov, E; Sagidova, N; Saitta, B; Salustino Guimaraes, V; Sanchez Mayordomo, C; Sanmartin Sedes, B; Santacesaria, R; Santamarina Rios, C; Santimaria, M; Santovetti, E; Sarpis, G; Sarti, A; Satriano, C; Satta, A; Saunders, D M; Savrina, D; Schael, S; Schellenberg, M; Schiller, M; Schindler, H; Schmelling, M; Schmelzer, T; Schmidt, B; Schneider, O; Schopper, A; Schreiner, H F; Schubiger, M; Schune, M-H; Schwemmer, R; Sciascia, B; Sciubba, A; Semennikov, A; Sepulveda, E S; Sergi, A; Serra, N; Serrano, J; Sestini, L; Seyfert, P; Shapkin, M; Shapoval, I; Shcheglov, Y; Shears, T; Shekhtman, L; Shevchenko, V; Siddi, B G; Silva Coutinho, R; Silva de Oliveira, L; Simi, G; Simone, S; Sirendi, M; Skidmore, N; Skwarnicki, T; Smith, E; Smith, I T; Smith, J; Smith, M; Soares Lavra, L; Sokoloff, M D; Soler, F J P; Souza De Paula, B; Spaan, B; Spradlin, P; Sridharan, S; Stagni, F; Stahl, M; Stahl, S; Stefko, P; Stefkova, S; Steinkamp, O; Stemmle, S; Stenyakin, O; Stepanova, M; Stevens, H; Stone, S; Storaci, B; Stracka, S; Stramaglia, M E; Straticiuc, M; Straumann, U; Sun, J; Sun, L; Sutcliffe, W; Swientek, K; Syropoulos, V; Szumlak, T; Szymanski, M; T'Jampens, S; Tayduganov, A; Tekampe, T; Tellarini, G; Teubert, F; Thomas, E; van Tilburg, J; Tilley, M J; Tisserand, V; Tobin, M; Tolk, S; Tomassetti, L; Tonelli, D; Toriello, F; Tourinho Jadallah Aoude, R; Tournefier, E; Traill, M; Tran, M T; Tresch, M; Trisovic, A; Tsaregorodtsev, A; Tsopelas, P; Tully, A; Tuning, N; Ukleja, A; Usachov, A; Ustyuzhanin, A; Uwer, U; Vacca, C; Vagner, A; Vagnoni, V; Valassi, A; Valat, S; Valenti, G; Vazquez Gomez, R; Vazquez Regueiro, P; Vecchi, S; van Veghel, M; Velthuis, J J; Veltri, M; Veneziano, G; Venkateswaran, A; Verlage, T A; Vernet, M; Vesterinen, M; Viana Barbosa, J V; Viaud, B; Vieira, D; Vieites Diaz, M; Viemann, H; Vilasis-Cardona, X; Vitti, M; Volkov, V; Vollhardt, A; Voneki, B; Vorobyev, A; Vorobyev, V; Voß, C; de Vries, J A; Vázquez Sierra, C; Waldi, R; Wallace, C; Wallace, R; Walsh, J; Wang, J; Ward, D R; Wark, H M; Watson, N K; Websdale, D; Weiden, A; Weisser, C; Whitehead, M; Wicht, J; Wilkinson, G; Wilkinson, M; Williams, M; Williams, M P; Williams, M; Williams, T; Wilson, F F; Wimberley, J; Winn, M; Wishahi, J; Wislicki, W; Witek, M; Wormser, G; Wotton, S A; Wraight, K; Wyllie, K; Xie, Y; Xu, M; Xu, Z; Yang, Z; Yang, Z; Yao, Y; Yin, H; Yu, J; Yuan, X; Yushchenko, O; Zarebski, K A; Zavertyaev, M; Zhang, L; Zhang, Y; Zhelezov, A; Zheng, Y; Zhu, X; Zhukov, V; Zonneveld, J B; Zucchelli, S

    2018-03-23

    A measurement is reported of the ratio of branching fractions R(J/ψ)=B(B_{c}^{+}→J/ψτ^{+}ν_{τ})/B(B_{c}^{+}→J/ψμ^{+}ν_{μ}), where the τ^{+} lepton is identified in the decay mode τ^{+}→μ^{+}ν_{μ}ν[over ¯]_{τ}. This analysis uses a sample of proton-proton collision data corresponding to 3.0  fb^{-1} of integrated luminosity recorded with the LHCb experiment at center-of-mass energies of 7 and 8 TeV. A signal is found for the decay B_{c}^{+}→J/ψτ^{+}ν_{τ} at a significance of 3 standard deviations corrected for systematic uncertainty, and the ratio of the branching fractions is measured to be R(J/ψ)=0.71±0.17(stat)±0.18(syst). This result lies within 2 standard deviations above the range of central values currently predicted by the standard model.

  5. Precise measurement of spin-averaged {chi}{sub cJ}(1P) mass using photon conversions in {psi}(2S){yields}{gamma}{chi}{sub cJ}

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

    Ablikim, M.; Bai, J.Z.; Bian, J.G.

    2005-05-01

    Using photon conversions to e{sup +}e{sup -} pairs, the energy spectrum of inclusive photons from {psi}(2S) radiative decays is measured with photon energy resolution ({sigma}{sub E{sub {gamma}}}) in the range from 2.3 to 3.8 MeV by BESII at the Beijing Electron-Positron Collider. The {chi}{sub cJ}(1P) states (J=0,1,2) are clearly observed, and their masses and the spin-averaged {chi}{sub cJ} mass are determined to be M{sub {chi}{sub c}{sub 0}}=3414.21{+-}0.39{+-}0.27, M{sub {chi}{sub c}{sub 1}}=3510.30{+-}0.14{+-}0.16, M{sub {chi}{sub c}{sub 2}}=3555.70{+-}0.59{+-}0.39, and M({sup 3}P{sub cog})=3524.85{+-}0.32{+-}0.30 MeV/c{sup 2}, respectively.

  6. Extensions of the Johnson-Neyman Technique to Linear Models with Curvilinear Effects: Derivations and Analytical Tools

    ERIC Educational Resources Information Center

    Miller, Jason W.; Stromeyer, William R.; Schwieterman, Matthew A.

    2013-01-01

    The past decade has witnessed renewed interest in the use of the Johnson-Neyman (J-N) technique for calculating the regions of significance for the simple slope of a focal predictor on an outcome variable across the range of a second, continuous independent variable. Although tools have been developed to apply this technique to probe 2- and 3-way…

  7. C-Sphere Strength-Size Scaling in a Bearing-Grade Silicon Nitride

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

    Wereszczak, Andrew A; Jadaan, Osama M.; Kirkland, Timothy Philip

    2008-01-01

    A C-sphere specimen geometry was used to determine the failure strength distributions of a commercially available bearing-grade silicon nitride (Si3N4) having ball diameters of 12.7 and 25.4 mm. Strengths for both diameters were determined using the combination of failure load, C sphere geometry, and finite element analysis and fitted using two-parameter Weibull distributions. Effective areas of both diameters were estimated as a function of Weibull modulus and used to explore whether the strength distributions predictably strength-scaled between each size. They did not. That statistical observation suggested that the same flaw type did not limit the strength of both ball diametersmore » indicating a lack of material homogeneity between the two sizes. Optical fractography confirmed that. It showed there were two distinct strength-limiting flaw types in both ball diameters, that one flaw type was always associated with lower strength specimens, and that significantly higher fraction of the 24.5-mm-diameter c-sphere specimens failed from it. Predictable strength-size-scaling would therefore not result as a consequence of this because these flaw types were not homogenously distributed and sampled in both c-sphere geometries.« less

  8. First observation of the isospin violating decay J/ψ→ΛΣ̄⁰+c.c.

    DOE PAGES

    Ablikim, M.; Achasov, M. N.; Ambrose, D. J.; ...

    2012-08-15

    Using a sample of (225.2±2.8)×10⁶ J/ψ events collected with the BESIII detector, we present results of a study of J/ψ→γΛΛ¯¯¯ and report the first observation of the isospin violating decay J/ψ→ΛΣ¯¯¯⁰+c.c., in which Σ¯¯¯⁰ decays to γΛ¯¯¯. The measured branching fractions are B(J/ψ→Λ¯¯¯Σ⁰)=(1.46±0.11±0.12)×10⁻⁵ and B(J/ψ→ΛΣ¯¯¯⁰)=(1.37±0.12±0.11)×10⁻⁵. We search for Λ(1520)→γΛ decay, and find no evident signal, and an upper limit for the product branching fraction B(J/ψ→ΛΛ¯¯¯(1520)+c.c.)×B(Λ(1520)→γΛ)<4.1×10⁻⁶ is set at the 90% confidence level. We also report the observation of η c→ΛΛ¯¯¯ in J/ψ→γη c, η c→ΛΛ¯¯¯ and measure the branching fraction B(η c→ΛΛ¯¯¯)=(1.16±0.12(stat)±0.19(syst)±0.28(PDG))×10⁻³.

  9. Pervasive and opposing effects of Unpredictable Chronic Mild Stress (UCMS) on hippocampal gene expression in BALB/cJ and C57BL/6J mouse strains.

    PubMed

    Malki, Karim; Mineur, Yann S; Tosto, Maria Grazia; Campbell, James; Karia, Priya; Jumabhoy, Irfan; Sluyter, Frans; Crusio, Wim E; Schalkwyk, Leonard C

    2015-04-03

    BALB/cJ is a strain susceptible to stress and extremely susceptible to a defective hedonic impact in response to chronic stressors. The strain offers much promise as an animal model for the study of stress related disorders. We present a comparative hippocampal gene expression study on the effects of unpredictable chronic mild stress on BALB/cJ and C57BL/6J mice. Affymetrix MOE 430 was used to measure hippocampal gene expression from 16 animals of two different strains (BALB/cJ and C57BL/6J) of both sexes and subjected to either unpredictable chronic mild stress (UCMS) or no stress. Differences were statistically evaluated through supervised and unsupervised linear modelling and using Weighted Gene Coexpression Network Analysis (WGCNA). In order to gain further understanding into mechanisms related to stress response, we cross-validated our results with a parallel study from the GENDEP project using WGCNA in a meta-analysis design. The effects of UCMS are visible through Principal Component Analysis which highlights the stress sensitivity of the BALB/cJ strain. A number of genes and gene networks related to stress response were uncovered including the Creb1 gene. WGCNA and pathway analysis revealed a gene network centered on Nfkb1. Results from the meta-analysis revealed a highly significant gene pathway centred on the Ubiquitin C (Ubc) gene. All pathways uncovered are associated with inflammation and immune response. The study investigated the molecular mechanisms underlying the response to adverse environment in an animal model using a GxE design. Stress-related differences were visible at the genomic level through PCA analysis highlighting the high sensitivity of BALB/cJ animals to environmental stressors. Several candidate genes and gene networks reported are associated with inflammation and neurogenesis and could serve to inform candidate gene selection in human studies and provide additional insight into the pathology of Major Depressive Disorder.

  10. Genetics Home Reference: Stevens-Johnson syndrome/toxic epidermal necrolysis

    MedlinePlus

    ... Conditions Stevens-Johnson syndrome/toxic epidermal necrolysis Stevens-Johnson syndrome/toxic epidermal necrolysis Printable PDF Open All ... to view the expand/collapse boxes. Description Stevens-Johnson syndrome/toxic epidermal necrolysis (SJS/TEN) is a ...

  11. Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat.

    PubMed

    Rupsankar, Chakrabarti

    2010-10-01

    High moisture content (89%) along with high enzymatic and bacteriological activity in Bombay duck (Harpodon nehereus) meat are responsible for short shelf life and disintegration of meat in cooking. Minimum solubility was at pH 5 (iso-electric point) of muscle protein. Citric acid- sodium citrate buffer (pH 5) with 0.2% potassium sorbate was very effective in reducing moisture in dressed fish and in increasing shelf life up to 4 days at ambient temperature (25-28 °C). Reduction in moisture in meat improved its cooking quality and gel formation capacity with increased protein content. Fish meat contained 1.0-1.5% NaCl and produced stronger gel by using 2% NaCl than conventionally prepared gel with 4% NaCl. Washing fish mince with cold water followed by pressing at pH 5, gave fish cake with more salt soluble protein and better gel strength (>500 gcm) than the same operation done at ambient temperature.

  12. 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

  13. The Role of Antisociality in the Psychopathy Construct: Comment on Skeem and Cooke (2010)

    ERIC Educational Resources Information Center

    Hare, Robert D.; Neumann, Craig S.

    2010-01-01

    J. Skeem and D. J. Cooke (2010) asserted that Hare and Neumann consider criminality to be an essential component of the psychopathy construct. The assertion, presented in the guise of a debate on the nature of psychopathy, is neither accurate nor consistent with the clinical and empirical literature on psychopathy to which Hare and Neumann have…

  14. Creep and Rupture Strength of an Advanced CVD SiC Fiber

    NASA Technical Reports Server (NTRS)

    Goldsby, J. C.; Yun, H. M.; DiCarlo, J. A.

    1997-01-01

    In the as-produced condition the room temperature strength (approx. 6 GPa) of Textron Specialty Materials' 50 microns CVD SiC fiber represents the highest value thus far obtained for commercially produced polycrystalline SiC fibers. To understand whether this strength can be maintained after composite processing conditions, high temperature studies were performed on the effects of time, stress, and environment on 1400 deg. C tensile creep strain and stress rupture on as-produced, chemically vapor deposited SiC fibers. Creep strain results were consistent, allowing an evaluation of time and stress effects. Test environment had no influence on creep strain but I hour annealing at 1600 deg. C in argon gas significantly reduced the total creep strain and increased the stress dependence. This is attributed to changes in the free carbon morphology and its distribution within the CVD SiC fiber. For the as-produced and annealed fibers, strength at 1400 deg. C was found to decrease from a fast fracture value of 2 GPa to a 100-hr rupture strength value of 0. 8 GPa. In addition a loss of fast fracture strength from 6 GPa is attributed to thermally induced changes in the outer carbon coating and microstructure. Scatter in rupture times made a definitive analysis of environmental and annealing effects on creep strength difficult.

  15. Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration.

    PubMed

    Díaz, P; Garrido, M D; Bañón, S

    2011-02-01

    The spoilage of Sous Vide 'SV' cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide-polypropylene pouches, cooked at an oven temperature/time of 80 (°)C/45 min, quickly chilled at 3 (°)C and stored at 2 (°)C for 0, 5 or 10 weeks for catering use. Microbial (aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae), physical-chemical (pH, water activity, TBARS, acidity, L*a*b* color, texture profile analysis and shear force) and sensory (appearance, odor, flavor, texture and overall quality) parameters were determined. SV processing prevented the growth of aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae. There were no relevant changes in pH, water activity, TBARS, CIELab color associated with cooked salmon spoilage. Instrumental texture data were contradictory. Slight decrease in lactic acid levels was found. In contrast, the SV cooked salmon suffered considerable sensory deterioration during its refrigerated storage, consisting of severe losses of cooked salmon odor and flavor, slight rancidity, discoloration associated with white precipitation, and moderates softness, and loss of chewiness and juiciness. No acidification, putrefaction or relevant rancidity was detected. The sensory spoilage preceded microbiological and physical-chemical spoilage, suggesting that microbiological quality alone may overestimate the shelf life of SV cooked salmon.

  16. Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.

    PubMed

    Roldán, Mar; Antequera, Teresa; Martín, Alberto; Mayoral, Ana Isabel; Ruiz, Jorge

    2013-03-01

    Lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70, and 80 °C) and time (6, 12, and 24 h). Different physicochemical, histological and structural parameters were studied. Increasing cooking temperatures led to higher weight losses and lower moisture contents, whereas the effect of cooking time on these variables was limited. Samples cooked at 60 °C showed the highest lightness and redness, while increasing cooking temperature and cooking time produced higher yellowness values. Most textural variables in a texture profile analysis showed a marked interaction between cooking temperature and time. Samples cooked for 24h showed significantly lower values for most of the studied textural parameters for all the temperatures considered. Connective tissue granulation at 60 °C and gelation at 70 °C were observed in the SEM micrographs. The sous-vide cooking of lamb loins dramatically reduced microbial population even with the less intense heat treatment studied (60 °C-6 h). Copyright © 2012 Elsevier Ltd. All rights reserved.

  17. Norine G. Johnson (1935-2011).

    PubMed

    Cantor, Dorothy W; Goodheart, Carol D

    2012-04-01

    On November 19, 2011, Norine G. Johnson, the ninth woman to serve as president of the American Psychological Association (APA), lost a valiant battle with cancer. Norine's curiosity about her grandmother's strength led to much of her later work on the development of strength and resiliency in adolescent girls and in women. She received her doctorate in 1972, with a minor in child development, and she became one of the first to be considered a pediatric psychologist, a newly emerging specialty. Norine became involved in organized psychology as her children got older. When she learned there had not been a woman president of the Massachusetts Psychological Association (MPA) for almost 50 years, she was appalled. An ardent feminist, who had served on MPA's Board of Directors, she could not let the situation remain that way. She ran for president and won, serving from 1981 to 1983, and then mentored many women colleagues into the role. MPA sent her to the Council of the APA as one of their representatives, and she immediately ran for a seat on the Finance Committee, later serving as chair of the committee. During her tenure on the Finance Committee, she helped create financial policy that changed APA from an organization whose assets were threatened and shrinking to a financially solid association. Norine considered Division 35 (Psychology of Women) to be her home in APA, a place filled with warmth, collegiality, and shared values. She and Judith Worell spearheaded the extremely important and successful 1993 National Conference on Education and Training in Feminist Practice. Norine was elected to the APA Board of Directors in 1997, where she served with distinction, continuing to focus on the financial well-being of the Association. Not surprisingly, she went from that role to being elected APA president. Her focus as president was on the changes in the health care delivery system in the United States. She was a staunch champion of the biopsychosocial model of health

  18. Search for the rare decays J / ψ → D 0 e + e − + c . c . and ψ ( 3686 ) → D 0 e + e − + c . c .

    DOE PAGES

    Ablikim, M.; Achasov, M. N.; Ahmed, S.; ...

    2017-12-01

    Using the data samples of (1310.6 ± 7.2) × 10 6 J / ψ events and (448.1 ± 2.9) × 106 (3686) events collected with the BESIII detector, we search for the rare decays J / ψ → D 0e +e - + c.c. and (3686) → D 0e +e - + c.c.. No significant signals are observed and the corresponding upper limits on the branching fractions at the 90% confidence level are determined to be B( J /more » ψ → D0e+e- + c.c.) < 8.5 × 10 -8 and B( (3686) → D0e+e- + c.c.) < 1.4 × 10 -7, respectively. Our limit on B( J / ψ → D 0e +e - + c.c.) is more stringent by two orders of magnitude than the previous results, and the B( (3686) → D 0e +e - + c.c.) is measured for the first time. « less

  19. Search for the rare decays J / ψ → D 0 e + e − + c . c . and ψ ( 3686 ) → D 0 e + e − + c . c .

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

    Ablikim, M.; Achasov, M. N.; Ahmed, S.

    Using the data samples of (1310.6 ± 7.2) × 10 6 J / ψ events and (448.1 ± 2.9) × 106 (3686) events collected with the BESIII detector, we search for the rare decays J / ψ → D 0e +e - + c.c. and (3686) → D 0e +e - + c.c.. No significant signals are observed and the corresponding upper limits on the branching fractions at the 90% confidence level are determined to be B( J /more » ψ → D0e+e- + c.c.) < 8.5 × 10 -8 and B( (3686) → D0e+e- + c.c.) < 1.4 × 10 -7, respectively. Our limit on B( J / ψ → D 0e +e - + c.c.) is more stringent by two orders of magnitude than the previous results, and the B( (3686) → D 0e +e - + c.c.) is measured for the first time. « less

  20. History and Evolution of the Johnson Criteria.

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

    Sjaardema, Tracy A.; Smith, Collin S.; Birch, Gabriel Carisle

    The Johnson Criteria metric calculates probability of detection of an object imaged by an optical system, and was created in 1958 by John Johnson. As understanding of target detection has improved, detection models have evolved to better model additional factors such as weather, scene content, and object placement. The initial Johnson Criteria, while sufficient for technology and understanding at the time, does not accurately reflect current research into target acquisition and technology. Even though current research shows a dependence on human factors, there appears to be a lack of testing and modeling of human variability.

  1. 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…

  2. Publications - RDF 2002-1 | Alaska Division of Geological & Geophysical

    Science.gov Websites

    ., Clautice, K.H., Flynn, R.L., Grady, J.C., Munly, W.C., and Johnson, M.R. Publication Date: Aug 2002 ., Flynn, R.L., Grady, J.C., Munly, W.C., and Johnson, M.R., 2002, Major-oxide, minor-oxide, trace-element

  3. Fear memory for cue and context: opposite and time-dependent effects of a physiological dose of corticosterone in male BALB/c and C57BL/6J mice.

    PubMed

    Diamantopoulou, Anastasia; Oitzl, Melly S; Grauer, Ettie

    2012-07-23

    Highly emotional, stress reactive BALB/c mice secrete more corticosterone in response to fear conditioning than the low stress reactive C57BL/6J mice. Fear memory to cue and context differs between the strains. We injected corticosterone at physiological concentrations (250 μg/kg i.p.) 30 min before fear conditioning. Fear memory was tested 48 and 72 h later. Although corticosterone had little effect on acquisition, it differentially affected fear memories in strain dependent manner: while BALB/c mice decreased freezing during cue and context episodes, C57BL/6J mice showed an overall increase in freezing. BALB/c mice showed extinction over days while no such extinction was seen in C57BL/6J mice. Evaluation of these data in the perspective of previous studies using the same fear conditioning paradigm with corticosterone injections 5 min before or immediately after acquisition, revealed the impact of corticosterone during conditioning on the strength of fear memories. In C57BL/6J mice the overall increase in fear memories was higher if corticosterone was injected 30 min pre acquisition than if injected 5 min pre. In contrast, BALB/c mice showed reduced fear memories when injected 30 min pre compared to that seen 5 min pre acquisition. Both strains showed decreased fear memories compared to vehicle if corticosterone was administered immediately after acquisition. We conclude that the timing of physiologically relevant, stress levels increase in corticosterone is essential for the processing of aversive events and the formation of fear memories. However, the quality of the effect depends on the genetic background. These findings contribute to the understanding of the etiology of stress-related disorders. Copyright © 2012 Elsevier B.V. All rights reserved.

  4. Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.

    PubMed

    Zhang, Jinjie; Yao, Yanjia; Ye, Xingqian; Fang, Zhongxiang; Chen, Jianchu; Wu, Dan; Liu, Donghong; Hu, Yaqin

    2013-06-01

    Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85 °C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85 °C sample. In conclusion, a cooking temperature of 85 °C was preferred for more excellent flavor and higher nutritional value of crucian carp soup.

  5. Effects of cooking temperatures on the physicochemical properties and consumer acceptance of chicken stock.

    PubMed

    Krasnow, Mark; Bunch, Tucker; Shoemaker, Charles; Loss, Christopher R

    2012-01-01

    As a base for sauces, soups, and cooking liquids for meats, grains, and vegetables, stocks can be integral to the overall quality of restaurant menu items, however, science-based studies on the effects of cooking methods on the physiochemical and sensory properties of stock are lacking. The effects of starting (22 °C, 85 °C, and 99 °C) and cooking temperatures (85 °C and 99 °C) of chicken stock on clarity, color, viscosity, protein content, amino acid content, mineral content, and overall liking were measured. Protein content and viscosity were significantly higher for stocks cooked at 99 °C, but no effect on amino acid content, color, or clarity was observed. Calcium concentration in stocks cooked at 99 °C was significantly (P < 0.0001) lower (9.3 and 10.1 mg/mL, for stocks started at temperatures of 22 and 99 °C, respectively) than stock cooked at 85 °C (16.6 and 17.5 mg/mL for stocks started at temperatures of 22 and 85 °C, respectively). Stocks prepared at 99 °C scored higher on overall liking compared to commercial samples and those cooked at 85 °C (P= 0.0101). These data can be used by culinary scientists and professionals to develop more efficient techniques in the kitchen, and by product developers to optimize the overall quality and acceptance of stock. This work documents the effects of preparation method on the physical and chemical properties, and consumer acceptance of chicken stock. This information can be used by product developers, culinary scientists, and professional chefs to optimize stock-based products. Culinary educators can use this information to provide students with objective evidence-based rationale for the techniques underlying a celebrated culinary tradition. This is also an example of how research can facilitate collaboration between culinary and food science professionals. © 2011 Institute of Food Technologists®

  6. 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…

  7. A comparison of biomechanical stability and pullout strength of two C1-C2 fixation constructs.

    PubMed

    Savage, Jason W; Limthongkul, Worawat; Park, Hyung-Soon; Zhang, Li-Qun; Karaikovic, Eldin E

    2011-07-01

    Several fusion techniques are used to treat atlantoaxial instability. Recent literature suggests that intralaminar screw (LS) fixation and pedicle screw (PS) fixation offer similar stability and comparable pullout strength. No studies have compared these characteristics after cyclic loading. To compare the stability and pullout strength of intra-LSs and PSs in a C1-C2 instability model after 1,000 cycles of axial loading. In vitro biomechanical study. Stability in axial rotation and screw pullout strength after cyclic loading. Six fresh-frozen human cadaveric cervical spines (C1-C2) were used in this study. C1-C2 instability was mimicked via odontoidotomy at its base and posterior soft-tissue release, including the supraspinous ligaments and facet joint capsules. Specimens were tested to 1,000 cycles after stabilization with two fixation constructs: C1 lateral mass (LM) screws and C2 intra-LSs (C1LM-C2LS) and C1 LM screws and C2 PSs (C1LM-C2PS). Angular motion was recorded for right and left axial rotation using an Optotrak 3020 system (Northern Digital, Waterloo, Ontario, Canada). Tensile loading to failure was then performed collinear to the longitudinal axis of the screw, and the data were recorded as peak pullout strength in newtons. There was no statistically significant difference in stability (measured in degrees of rotation) between the intra-LS and PS constructs at 250, 500, 750, and 1,000 cycles of axial rotation. Furthermore, there was no significant difference in stability at 250 cycles versus 1,000 cycles for the LS (1.30 vs. 1.49, p = .80) or PS (0.84 vs. 0.85, p = .96). Pedicle screws had higher pullout strength when compared with the intra-LSs (757.5 ± 239 vs. 583.4 ± 472 N); however, high standard deviation precluded statistical significance (p = .44). Our data suggest that a C1LM and C2LS construct has similar biomechanical stability when compared with a C1LM and C2PS construct after 1,000 cycles of axial rotation. Furthermore, PSs had higher

  8. 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.

  9. Haemoglobin J-Baltimore can be detected by HbA1c electropherogram but with underestimated HbA1c value.

    PubMed

    Brunel, Valéry; Lahary, Agnčs; Chagraoui, Abdeslam; Thuillez, Christian

    2016-01-01

    Glycated haemoglobin (HbA(1c)) is considered the gold standard for assessing diabetes compensation and treatment. In addition, fortuitous detection of haemoglobin variants during HbA1c measurement is not rare. Recently, two publications reported different conclusions on accuracy of HbA(1c) value using capillary electrophoresis method in presence of haemoglobin J-Baltimore (HbJ).
Here we describe the fortuitous detection of unknown HbJ using capillary electrophoresis for measurement of HbA(1c). A patient followed for gestational diabetes in our laboratory presented unknown haemoglobin on Capillarys 2 Flex Piercing analyser which was identified as HbJ. HbJ is not associated with haematological abnormalities. High Performance Liquid Chromatography methods are known to possibly underestimate HbA(1c) value in the presence of this variant. This variant and its glycated form are clearly distinguished on electropherogram but HbJ was responsible for underestimating the true area of HbA(1c).
 Capillary electrophoresis is a good method for detecting HbJ but does not seem suitable for evaluation of HbA(1C) value in patients in presence of HbJ variant.

  10. Hydrology of the Johnson Creek Basin, Oregon

    USGS Publications Warehouse

    Lee, Karl K.; Snyder, Daniel T.

    2009-01-01

    The Johnson Creek basin is an important resource in the Portland, Oregon, metropolitan area. Johnson Creek forms a wildlife and recreational corridor through densely populated areas of the cities of Milwaukie, Portland, and Gresham, and rural and agricultural areas of Multnomah and Clackamas Counties. The basin has changed as a result of agricultural and urban development, stream channelization, and construction of roads, drains, and other features characteristic of human occupation. Flooding of Johnson Creek is a concern for the public and for water management officials. The interaction of the groundwater and surface-water systems in the Johnson Creek basin also is important. The occurrence of flooding from high groundwater discharge and from a rising water table prompted this study. As the Portland metropolitan area continues to grow, human-induced effects on streams in the Johnson Creek basin will continue. This report provides information on the groundwater and surface-water systems over a range of hydrologic conditions, as well as the interaction these of systems, and will aid in management of water resources in the area. High and low flows of Crystal Springs Creek, a tributary to Johnson Creek, were explained by streamflow and groundwater levels collected for this study, and results from previous studies. High flows of Crystal Springs Creek began in summer 1996, and did not diminish until 2000. Low streamflow of Crystal Springs Creek occurred in 2005. Flow of Crystal Springs Creek related to water-level fluctuations in a nearby well, enabling prediction of streamflow based on groundwater level. Holgate Lake is an ephemeral lake in Southeast Portland that has inundated residential areas several times since the 1940s. The water-surface elevation of the lake closely tracked the elevation of the water table in a nearby well, indicating that the occurrence of the lake is an expression of the water table. Antecedent conditions of the groundwater level and autumn

  11. Impact erosion prediction using the finite volume particle method with improved constitutive models

    NASA Astrophysics Data System (ADS)

    Leguizamón, Sebastián; Jahanbakhsh, Ebrahim; Maertens, Audrey; Vessaz, Christian; Alimirzazadeh, Siamak; Avellan, François

    2016-11-01

    Erosion damage in hydraulic turbines is a common problem caused by the high- velocity impact of small particles entrained in the fluid. In this investigation, the Finite Volume Particle Method is used to simulate the three-dimensional impact of rigid spherical particles on a metallic surface. Three different constitutive models are compared: the linear strainhardening (L-H), Cowper-Symonds (C-S) and Johnson-Cook (J-C) models. They are assessed in terms of the predicted erosion rate and its dependence on impact angle and velocity, as compared to experimental data. It has been shown that a model accounting for strain rate is necessary, since the response of the material is significantly tougher at the very high strain rate regime caused by impacts. High sensitivity to the friction coefficient, which models the cutting wear mechanism, has been noticed. The J-C damage model also shows a high sensitivity to the parameter related to triaxiality, whose calibration appears to be scale-dependent, not exclusively material-determined. After calibration, the J-C model is capable of capturing the material's erosion response to both impact velocity and angle, whereas both C-S and L-H fail.

  12. Johnson v. Superior Court.

    PubMed

    2000-01-01

    Court Decision: 95 California Reporter, 2d Series 864; 18 May 2000 (date of decision). The Court of Appeal, Second District held that parents and their child, conceived with sperm from an anonymous donor, could compel the donor's deposition and production of documents in an effort to discover information relevant to their action against the sperm bank, California Cryobank, Inc. Cryobank sold Diane and Ronald Johnson sperm that it falsely claimed was fully tested and genetically screened. The sperm, from donor John Doe, genetically transmitted a kidney disease to the Johnson's child. The Johnsons sought information and a deposition from Doe in their action against Cryobank; Doe refused. The court first held that communications between Cryobank and Doe were not protected under the physician-patient privilege because Doe was not a patient and he visited Cryobank with the sole purpose of selling his sperm. The court also found that the agreement between Cryobank and the Johnsons did not preclude the disclosure of Doe's identity under all circumstances because such preclusion is against public policy. Under state law, parties are allowed to inspect insemination records under certain circumstances. To prevent inspection under all circumstances conflicts with a compelling state interest in the health and welfare of children. Finally, the court did not find its holding in violation of Doe's right of privacy because, although Doe's medical records are protected under the right of privacy, compelling state interests in relevant disclosure in court proceedings, seeking the truth in court proceedings, and ensuring full redress of those injured override Doe's interest. The court specified that Doe's identity need not be automatically disclosed, and suggested the trial court construct an order protecting Doe's identity as much as possible.

  13. 50 CFR 226.213 - Critical habitat for Johnson's seagrass.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 50 Wildlife and Fisheries 10 2014-10-01 2014-10-01 false Critical habitat for Johnson's seagrass... Critical habitat for Johnson's seagrass. Critical habitat is designated to include substrate and water in... Johnson's seagrass. (a) A portion of the Indian River, Florida, north of Sebastian Inlet Channel, defined...

  14. 50 CFR 226.213 - Critical habitat for Johnson's seagrass.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 50 Wildlife and Fisheries 7 2010-10-01 2010-10-01 false Critical habitat for Johnson's seagrass... Critical habitat for Johnson's seagrass. Critical habitat is designated to include substrate and water in... Johnson's seagrass. (a) A portion of the Indian River, Florida, north of Sebastian Inlet Channel, defined...

  15. 50 CFR 226.213 - Critical habitat for Johnson's seagrass.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 50 Wildlife and Fisheries 10 2013-10-01 2013-10-01 false Critical habitat for Johnson's seagrass... Critical habitat for Johnson's seagrass. Critical habitat is designated to include substrate and water in... Johnson's seagrass. (a) A portion of the Indian River, Florida, north of Sebastian Inlet Channel, defined...

  16. 50 CFR 226.213 - Critical habitat for Johnson's seagrass.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 50 Wildlife and Fisheries 9 2011-10-01 2011-10-01 false Critical habitat for Johnson's seagrass... Critical habitat for Johnson's seagrass. Critical habitat is designated to include substrate and water in... Johnson's seagrass. (a) A portion of the Indian River, Florida, north of Sebastian Inlet Channel, defined...

  17. 50 CFR 226.213 - Critical habitat for Johnson's seagrass.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 50 Wildlife and Fisheries 10 2012-10-01 2012-10-01 false Critical habitat for Johnson's seagrass... Critical habitat for Johnson's seagrass. Critical habitat is designated to include substrate and water in... Johnson's seagrass. (a) A portion of the Indian River, Florida, north of Sebastian Inlet Channel, defined...

  18. Alternative Fuels Data Center: Johnson Space Center Explores Alternative

    Science.gov Websites

    Fuel Vehicles Johnson Space Center Explores Alternative Fuel Vehicles to someone by E-mail Share Alternative Fuels Data Center: Johnson Space Center Explores Alternative Fuel Vehicles on Facebook Tweet about Alternative Fuels Data Center: Johnson Space Center Explores Alternative Fuel Vehicles on

  19. Domestic cooking methods affect the nutritional quality of red cabbage.

    PubMed

    Xu, Feng; Zheng, Yonghua; Yang, Zhenfeng; Cao, Shifeng; Shao, Xingfeng; Wang, Hongfei

    2014-10-15

    The aim of this work is to investigate the effects of domestic cooking methods, including steaming, microwave heating, boiling and stir-frying on the nutritional quality of red cabbage. Compared with fresh-cut red cabbage, all cooking methods were found to cause significant reduction in anthocyanin and total glucosinolates contents. Moreover, steaming resulted in significantly greater retention of vitamin C and DPPH radical-scavenging activity, while stir-frying and boiling, two popular Chinese cooking methods, led to significant losses of total phenolic, vitamin C, DPPH radical-scavenging activity, and total soluble sugar as well as reducing sugars. Normally, red cabbage consumed fresh in salads could maintain the highest nutrition. However, considering the habits of Asian cuisine, it is recommended to use less water and less cooking time, such as steaming based on our present results, so as to retain the optimum benefits of the health-promoting compounds. Copyright © 2014 Elsevier Ltd. All rights reserved.

  20. Cooking frozen Turkey: duration, yield and stuffing alterations with solid-state starting temperature.

    PubMed

    Moran, E T; Bauermeister, L

    2015-08-01

    Frozen pre-stuffed turkeys from 12 week females were conductively cooked at 163°C to an 85°C internal breast end-point. Bread cubes having 50% added water filled crop and body cavity to 20% of weight the turkeys were then frozen. Each of 4 treatments employed 7 carcasses: one was thawed to +5°C with repetitions at -5, -15, and -25°C enabling a regression analysis. Time to attain breast end-point was 44 min when the starting temperature was +5°C, which increased to 63 min at -5°C, and 69 min at -25°C (P < 0.001, Q: quadratic). Thigh temperatures averaged 77°C. Crop stuffing was 80°C when cooking was initiated at +5°C and increased to 84°C as the starting temperatures fell to -25°C (P < 0.01, Q). Body cavity stuffing reached 65°C when the carcass had been thawed prior to cooking, thereafter decreasing to 59 and 60°C when at -5 and -15°C, respectively, before returning to 65°C for the -25°C case (P < 0.01, C: cubic). Total carcass loss was 18.8% when cooking was initiated at +5°C. This increased to 22.6% at -25°C (P < 0.01, Q). Total drip after cooking averaged 23.7% however, the percentage of fat in the drip increased from 51.1% when using +5°C, to 57.2% with carcasses at -25°C (P < 0.05, Q). The stuffing gained in weight, which could be attributed to associated water when thawed, as opposed to frozen (147 vs. 102g, P < 0.05, Q). Stuffing moisture was less when the carcasses had been frozen than if cooked after thawing, particularly for crop (59.4% using +5°C vs. 55.8% frozen, P < 0.05, Q). Fat dominated the DM: increase, which was similar among treatments and both locations (22.6%). Stuffing CP: increased with +5°C carcasses on thawing compared to frozen carcasses, particularly for crop (15.1 vs. 13.2% DM, P < 0.05, Q from +5 to -5°C, respectively). Changes in part yield and meat composition were minor. Heat for ice to change to liquid was the primary basis for alterations when cooking from the frozen state, while cavity stuffing consistently

  1. 33 CFR 110.148 - Johnsons River at Bridgeport, Conn.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 33 Navigation and Navigable Waters 1 2010-07-01 2010-07-01 false Johnsons River at Bridgeport... SECURITY ANCHORAGES ANCHORAGE REGULATIONS Anchorage Grounds § 110.148 Johnsons River at Bridgeport, Conn. (a) The anchorage grounds. In Johnsons River, beginning at a point “A” latitude 41°10′12.3...

  2. 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

  3. Construction of edge cracks pre-criterion model based on hot rolling experiment and simulation of AZ31 magnesium alloy

    NASA Astrophysics Data System (ADS)

    Ning, Fangkun; Jia, Weitao; Hou, Jian; Chen, Xingrui; Le, Qichi

    2018-05-01

    Various fracture criteria, especially Johnson and Cook (J-C) model and (normalized) Cockcroft and Latham (C-L) criterion were contrasted and discussed. Based on normalized C-L criterion, adopted in this paper, FE simulation was carried out and hot rolling experiments under temperature range of 200 °C–350 °C, rolling reduction rate of 25%–40% and rolling speed from 7–21 r/min was implemented. The microstructure was observed by optical microscope and damage values of simulation results were contrasted with the length of cracks on diverse parameters. The results show that the plate generated less edge cracks and the microstructure emerged slight shear bands and fine dynamic recrystallization grains rolled at 350 °C, 40% reduction and 14 r/min. The edge cracks pre-criterion model was obtained combined with Zener-Hollomon equation and deformation activation energy.

  4. The molecular distribution of fine particulate organic matter emitted from Western-style fast food cooking

    NASA Astrophysics Data System (ADS)

    Zhao, Yunliang; Hu, Min; Slanina, Sjaak; Zhang, Yuanhang

    The emissions from food cooking could be a significant contributor to atmospheric particulate organic matter (POM) and its chemical composition would vary with different cooking styles. In this study, the chemical composition of POM emitted from Western-style fast food cooking was investigated. A total of six PM 2.5 samples was collected from a commercial restaurant and determined by gas chromatography-mass spectrometry (GC-MS). It is found that the total amount of quantified compounds of per mg POM in Western-style fast food cooking is much higher than that in Chinese cooking. The predominant homologue is fatty acids, accounting for 78% of total quantified POM, with the predominant one being palmitic acid. Dicarboxylic acids display the second highest concentration in the quantified homologues with hexanedioic acid being predominant, followed by nonanedioic acid. Cmax of n-alkanes occurs at C25, but they still appear relative higher concentrations at C29 and C31. In addition, both levoglucosan and cholesterol are quantified. The relationship of concentrations of unsaturated fatty acids (C16 and C18) with a double bond at C9 position and C9 acids indicates the reduction of the unsaturated fatty acids in the emissions could form the C9 acids. Moreover, the nonlinear fit indicates that other C9 species or other compounds are also produced, except for the C9 acids. The potential candidates of tracers for the emissions from Western-fast food cooking could be: tetradecanoic acid, hexadecanoic acid, octadecanoic acid, 9-octadecenoic acid, nonanal, lactones, levoglucosan, hexanedioic acid and nonanedioic acid.

  5. 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

  6. 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.

  7. Assessment of the Intestinal Barrier with Five Different Permeability Tests in Healthy C57BL/6J and BALB/cJ Mice.

    PubMed

    Volynets, Valentina; Reichold, Astrid; Bárdos, Gyöngyi; Rings, Andreas; Bleich, André; Bischoff, Stephan C

    2016-03-01

    Intestinal permeability is thought to be of major relevance for digestive and nutrition-related diseases, and therefore has been studied in numerous mouse models of disease. However, it is unclear which tools are the preferable ones, and how normal values should be defined. To compare different in vivo permeability tests in healthy mice of commonly used genetic backgrounds. We assessed the intestinal barrier in male and female C57BL/6J and BALB/cJ mice of different ages, using four orally administered permeability markers, FITC-dextran 4000 (FITC-D4000) and ovalbumin (OVA) measured in plasma, and polyethylene glycol (PEG) and lactulose/mannitol (Lac/Man) measured in urine, and by assessing lipopolysaccharide (LPS) in portal vein plasma. After gavage, FITC-D4000, OVA, Lac/Man, and PEG400, but not PEG4000, were detectable in plasma or urine. Female mice tended to have a higher permeability according to the FITC-D4000, OVA, and PEG400 tests, but the Lac/Man ratio was higher in males. No significant differences between the two mouse strains of young and old mice were observed except for mannitol recovery, which was higher in BALB/cJ mice compared to C57BL/6J mice (p < 0.05). Virtually no LPS was detected in healthy mice. For all markers, normal values have been defined based on 5th-95th percentile ranges of our data. Selected oral permeability tests, such as FITC-D4000, OVA, PEG400, and Lac/Man, as well as LPS measurements in portal vein plasma, could be suitable for the evaluation of the intestinal barrier in mice, if used in a standardized way.

  8. J-FLiC UAS Flights for Acoustic Testing Research

    NASA Technical Reports Server (NTRS)

    Motter, Mark A.; High, James W.

    2016-01-01

    The jet-powered flying testbed (J-FLiC) unmanned aircraft system (UAS) successfully completed twenty-six flights at Fort AP Hill, VA, from 27 August until September 3 2015, supporting tests of a microphone array system for aircraft noise measurement. The test vehicles, J-FLiC NAVY2 (N508NU), and J-FLiC 4 (N509NU), were flown under manual and autopiloted control in a variety of test conditions: clean at speeds ranging from 80 to 150 knots; and full landing configuration at speeds ranging from 50 to 95 knots. During the test campaign, autopilot capability was incrementally improved to ultimately provide a high degree of accuracy and repeatability of the critical test requirements for airspeed, altitude, runway alignment and position over the microphone array. Manual flights were performed for test conditions at the both ends of the speed envelope where autopiloted flight would have required flight beyond visual range and more extensive developmental work. The research objectives of the campaign were fully achieved. The ARMD Integrated Systems Research Program (ISRP) Environmentally Responsible Aviation (ERA) Project aims to develop the enabling capabilities/technologies that will allow prediction/reduction of aircraft noise. A primary measurement tool for ascertaining and characterizing empirically the effectiveness of various noise reduction technologies is a microphone phased array system. Such array systems need to be vetted and certified for operational use via field deployments and overflights of the array with test aircraft, in this case with sUAS aircraft such as J-FLiC.

  9. STS-125 Pilot Johnson replaces LiOH Cannisters on the Shuttle Atlantis Middeck

    NASA Image and Video Library

    2009-05-18

    S125-E-009749 (18 May 2009) --- Astronaut Gregory C. Johnson, STS-125 pilot, works with lithium hydroxide (LiOH) canisters from beneath Space Shuttle Atlantis' middeck during flight day eight activities.

  10. STS-125 Pilot Johnson replaces LiOH Cannisters on the Shuttle Atlantis Middeck

    NASA Image and Video Library

    2009-05-18

    S125-E-009752 (18 May 2009) --- Astronaut Gregory C. Johnson, STS-125 pilot, works with lithium hydroxide (LiOH) canisters from beneath Space Shuttle Atlantis' middeck during flight day eight activities.

  11. Patronage power: Rural electrification, river development, and Lyndon Johnson (1937--1939)

    NASA Astrophysics Data System (ADS)

    Dusek, Paul-Michael Mays

    Few historians document Lyndon Johnson's efforts to construct a state-wide political machine at the local level early in his congressional career. The literature glorifies Johnson for hydroelectric river development and rural electrification. This thesis acknowledges the transformative nature of rural electrification in Central Texas through the efforts of Johnson but, more importantly, reveals how extensively Johnson sought to capitalize on the tail-end of the New Deal to utilize government-funded relief projects to establish a state-wide political machine. An analysis of the correspondence between Johnson, his local political operators, members of his state-wide network, and rural constituents reveals another layer to the complexity of Johnson and further exposes his ambitious, calculating nature. Johnson used rural electrification to first create a community of supporters in his congressional district then used rural electrification and multipurpose river development programs to cultivate political contacts across the state of Texas. This thesis explores the first time that Lyndon Johnson used patronage to develop a political community as a publicly elected official. Johnson pushed for constant expansion of operations to ensure a steady supply of new jobs while displaying a cavalier attitude about specific regulations regarding the allocation of funds. His machine manipulated and massaged congressional appropriations restrictions and utilized multiple congressional revenue streams to stretch finances further and lower overhead costs to increase the scope of operations thus further improving the lives of his constituents. Johnson also used this movement to efficiently and effectively construct a foundation for his political machine. This thesis also clarifies an early moment in Johnson's beliefs about civil rights. Instead of standing on principle, Johnson relied on extortion and threats to fight racism at this early juncture in his political career because of

  12. Mechanisms and FEM Simulation of Chip Formation in Orthogonal Cutting In-Situ TiB₂/7050Al MMC.

    PubMed

    Xiong, Yifeng; Wang, Wenhu; Jiang, Ruisong; Lin, Kunyang; Shao, Mingwei

    2018-04-15

    The in-situ TiB₂/7050Al composite is a new kind of Al-based metal matrix composite (MMC) with super properties, such as low density, improved strength, and wear resistance. This paper, for a deep insight into its cutting performance, involves a study of the chip formation process and finite element simulation during orthogonal cutting in-situ TiB₂/7050Al MMC. With chips, material properties, cutting forces, and tool geometry parameters, the Johnson-Cook (J-C) constitutive equation of in-situ TiB₂/7050Al composite was established. Then, the cutting simulation model was established by applying the Abaqus-Explicit method, and the serrated chip, shear plane, strain rate, and temperature were analyzed. The experimental and simulation results showed that the obtained material's constitutive equation was of high reliability, and the saw-tooth chips occurred commonly under either low or high cutting speed and small or large feed rate. From result analysis, it was found that the mechanisms of chip formation included plastic deformation, adiabatic shear, shearing slip, and crack extension. In addition, it was found that the existence of small, hard particles reduced the ductility of the MMC and resulted in segmental chips.

  13. 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.

  14. Effects of different cooking methods on health-promoting compounds of broccoli*

    PubMed Central

    Yuan, Gao-feng; Sun, Bo; Yuan, Jing; Wang, Qiao-mei

    2009-01-01

    The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli. PMID:19650196

  15. Microstructural and strength stability of CVD SiC fibers in argon environment

    NASA Technical Reports Server (NTRS)

    Bhatt, Ramakrishna T.; Hull, David R.

    1991-01-01

    The room temperature tensile strength and microstructure of three types of commercially available chemically vapor deposited silicon carbide fibers were measured after 1, 10, and 100 hour heat treatments under argon pressures of 0.1 to 310 MPa at temperatures to 2100 C. Two types of fiber had carbon-rich surface coatings and the other contained no coating. All three fiber types showed strength degradation beyond 1400 C. Time and temperature of exposure had greater influence on strength degradation than argon pressure. Recrystallization and growth of near stoichiometric SiC grains appears to be the dominant mechanism for the strength degradation.

  16. Microstructural and strength stability of CVD SiC fibers in argon environments

    NASA Technical Reports Server (NTRS)

    Bhatt, Ramakrishna T.; Hull, David R.

    1991-01-01

    The room temperature tensile strength and microstructure of three types of commercially available chemically vapor deposited silicon carbide fibers were measured after 1, 10, and 100 hour heat treatments under argon pressures of 0.1 to 310 MPa at temperatures to 2100 C. Two types of fiber had carbon-rich surface coatings and the other contained no coating. All three fiber types showed strength degradation beyond 1400 C. Time and temperature of exposure had greater influence on strength degradation than argon pressure. Recrystallization and growth of near stoichiometric SiC grains appears to be the dominant mechanism for the strength degradation.

  17. 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.

  18. Strain differences in arsenic-induced oxidative lesion via arsenic biomethylation between C57BL/6J and 129X1/SvJ mice

    NASA Astrophysics Data System (ADS)

    Wu, Ruirui; Wu, Xiafang; Wang, Huihui; Fang, Xin; Li, Yongfang; Gao, Lanyue; Sun, Guifan; Pi, Jingbo; Xu, Yuanyuan

    2017-03-01

    Arsenic is a common environmental and occupational toxicant with dramatic species differences in its susceptibility and metabolism. Mouse strain variability may provide a better understanding of the arsenic pathological profile but is largely unknown. Here we investigated oxidative lesion induced by acute arsenic exposure in the two frequently used mouse strains C57BL/6J and 129X1/SvJ in classical gene targeting technique. A dose of 5 mg/kg body weight arsenic led to a significant alteration of blood glutathione towards oxidized redox potential and increased hepatic malondialdehyde content in C57BL/6J mice, but not in 129X1/SvJ mice. Hepatic antioxidant enzymes were induced by arsenic in transcription in both strains and many were higher in C57BL/6J than 129X1/SvJ mice. Arsenic profiles in the liver, blood and urine and transcription of genes encoding enzymes involved in arsenic biomethylation all indicate a higher arsenic methylation capacity, which contributes to a faster hepatic arsenic excretion, in 129X1/SvJ mice than C57BL/6J mice. Taken together, C57BL/6J mice are more susceptible to oxidative hepatic injury compared with 129X1/SvJ mice after acute arsenic exposure, which is closely associated with arsenic methylation pattern of the two strains.

  19. 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...

  20. Ultrasound assisted transesterification of waste cooking oil using heterogeneous solid catalyst.

    PubMed

    Pukale, Dipak D; Maddikeri, Ganesh L; Gogate, Parag R; Pandit, Aniruddha B; Pratap, Amit P

    2015-01-01

    Transesterification based biodiesel production from waste cooking oil in the presence of heterogeneous solid catalyst has been investigated in the present work. The effect of different operating parameters such as type of catalyst, catalyst concentration, oil to methanol molar ratio and the reaction temperature on the progress of the reaction was studied. Some studies related to catalyst reusability have also been performed. The important physicochemical properties of the synthesized biodiesel have also been investigated. The results showed that tri-potassium phosphate exhibits high catalytic activity for the transesterification of waste cooking oil. Under the optimal conditions, viz. catalyst concentration of 3wt% K3PO4, oil to methanol molar ratio of 1:6 and temperature of 50°C, 92.0% of biodiesel yield was obtained in 90min of reaction time. Higher yield was obtained in the presence of ultrasound as compared to conventional approach under otherwise similar conditions, which can be attributed to the cavitational effects. Kinetic studies have been carried out to determine the rate constant at different operating temperatures. It was observed that the kinetic rate constant increased with an increase in the temperature and the activation energy was found to be 64.241kJ/mol. Copyright © 2014 Elsevier B.V. All rights reserved.

  1. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature.

    PubMed

    Moeller, S J; Miller, R K; Aldredge, T L; Logan, K E; Edwards, K K; Zerby, H N; Boggess, M; Box-Steffensmeier, J M; Stahl, C A

    2010-05-01

    The present study evaluated individual and interactive influences of pork loin (n=679) ultimate ph (pH), intramuscular fat (IMF), Minolta L* color (L*), Warner-Bratzler shear force (WBSF), and internal cooked temperatures (62.8 degrees C, 68.3 degrees C, 73.9 degrees C, and 79.4 degrees C) on trained sensory perception of palatability. Logistical regression analyses were used, fitting sensory responses as dependent variables and quality and cooked temperature as independent variables, testing quadratic and interactive effects. Incremental increases in cooked temperature reduced sensory juiciness and tenderness scores by 3.8% and 0.9%, respectively, but did not influence sensory flavor or saltiness scores. An increase of 4.9N in WBSF, from a base of 14.7N (lowest) to 58.8N (greatest) was associated with a 3.7% and 1.8% reduction in sensory tenderness and juiciness scores, respectively, with predicted sensory tenderness scores reduced by 3.55 units when comparing ends of the WBSF range. Modeled sensory responses for loins with pH of 5.40 and 5.60 had reduced tenderness, chewiness, and fat flavor ratings when compared with responses for loins with pH of 5.80 to 6.40, the range indicative of optimal sensory response. Loin IMF and L* were significant model effects; however, their influence on sensory attributes was small, with predicted mean sensory responses measurably improved only when comparing 6% and 1% IMF and L* values of 46.9 (dark) when compared with 65.0 (pale). Tenderness and juiciness scores, were related to a greater extent to loin WBSF and pH, and to a lesser extent to cooked temperature, IMF and L*. Copyright (c) 2009 Elsevier Ltd. All rights reserved.

  2. Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice.

    PubMed

    Bhawamai, Sassy; Lin, Shyh-Hsiang; Hou, Yuan-Yu; Chen, Yue-Hwa

    2016-01-01

    Evidence on biological activities of cooked black rice is limited. This study examined the effects of washing and cooking on the bioactive ingredients and biological activities of black rice. Cooked rice was prepared by washing 0-3 times followed by cooking in a rice cooker. The acidic methanol extracts of raw and cooked rice were used for the analyses. Raw black rice, both washed and unwashed, had higher contents of polyphenols, anthocyanins, and cyanidin-3-glucoside (C3G), but lower protocatechuic acid (PA), than did cooked samples. Similarly, raw rice extracts were higher in ferric-reducing antioxidant power (FRAP) activities than extracts of cooked samples. Nonetheless, extracts of raw and cooked rice showed similar inhibitory potencies on nitric oxide, tumor necrosis factor-α, and interleukin-6 productions in lipopolysaccharide-activated macrophages, whereas equivalent amounts of C3G and PA did not possess such inhibitory effects. Thermal cooking decreased total anthocyanin and C3G contents and the FRAP antioxidative capacity, but did not affect anti-inflammatory activities of black rice. Neither C3G nor PA contributed to the anti-inflammatory activity of black rice.

  3. The Impeachment of Andrew Johnson. Web Lesson.

    ERIC Educational Resources Information Center

    Constitutional Rights Foundation, Los Angeles, CA.

    This lesson presents the historical background of Abraham Lincoln's selection of Andrew Johnson as his running mate in the election of 1864. The lesson considers the climate in the U.S. Congress after President Lincoln's assassination. The details of the impeachment and trial of President Andrew Johnson are given. The lesson presents three…

  4. Katherine Johnson Legacy

    NASA Image and Video Library

    2016-05-05

    Following a naming dedication ceremony May 5, 2016 - the 55th anniversary of Alan Shepard's historic rocket launch - NASA Langley Research Center's newest building is known as the Katherine G. Johnson Computational Research Facility, honoring the "human computer" who successfully calculated the trajectories for America's first space flights.

  5. A Plan for the Use of Distance Education Delivery Systems Options To Link Culinary Programs at Johnson and Wales University.

    ERIC Educational Resources Information Center

    VanLandingham, Paul G.

    Johnson and Wales University (J&W) found a need to deliver a culinary curriculum at the branch campuses (located in Charleston, South Carolina; Norfolk, Virginia; North Miami, Florida; and St. Maarten, Netherland Antilles) equivalent to that offered at the Providence (Rhode Island) campus. A research project studied what delivery system…

  6. 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.

  7. Johnson Space Center

    NASA Astrophysics Data System (ADS)

    Murdin, P.

    2000-11-01

    The Johnson Space Center (JSC) in Houston is NASA's lead center for the space shuttle and the International Space Station programs and for biomedical research. Areas of study include Earth sciences and solar system exploration, astromaterials and space medicine. About 14 000 people, including 3000 civil servants, work at JSC....

  8. Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceability.

    PubMed

    Aslan, O; Hamill, R M; Sweeney, T; Reardon, W; Mullen, A M

    2009-01-01

    It is essential to isolate high-quality DNA from muscle tissue for PCR-based applications in traceability of animal origin. We wished to examine the impact of cooking meat to a range of core temperatures on the quality and quantity of subsequently isolated genomic (specifically, nuclear) DNA. Triplicate steak samples were cooked in a water bath (100 degrees C) until their final internal temperature was 75, 80, 85, 90, 95, or 100 degrees C, and DNA was extracted. Deoxyribonucleic acid quantity was significantly reduced in cooked meat samples compared with raw (6.5 vs. 56.6 ng/microL; P < 0.001), but there was no relationship with cooking temperature. Quality (A(260)/A(280), i.e., absorbance at 260 and 280 nm) was also affected by cooking (P < 0.001). For all 3 genes, large PCR amplicons (product size >800 bp) were observed only when using DNA from raw meat and steak cooked to lower core temperatures. Small amplicons (<200 bp) were present for all core temperatures. Cooking meat to high temperatures thus resulted in a reduced overall yield and probable fragmentation of DNA to sizes less than 800 bp. Although nuclear DNA is preferable to mitochondrial DNA for food authentication, it is less abundant, and results suggest that analyses should be designed to use small amplicon sizes for meat cooked to high core temperatures.

  9. An inverted J-shaped association of serum uric acid with muscle strength among Japanese adult men: a cross-sectional study

    PubMed Central

    2013-01-01

    Background Uric acid (UA) may protect muscle function from oxidative damage due to reactive oxygen species through its powerful antioxidant capacity. However, several studies have demonstrated that hyperuricemia is closely related to systemic inflammation and has oxidant properties effects, both of which may increase the risk of muscle strength loss. The purpose of this study was to examine the association of serum UA concentration with grip strength and leg extension power in adult men. Methods This study is a cross-sectional survey in which 630 Japanese male employees aged 30 years and older participated. Five hundred and eighty-six subjects participated in the measurement of grip strength, and 355 subjects participated in the measurement of leg extension power. Blood samples were obtained for serum UA analysis. Results After adjustment for potential confounders, grip strength differed significantly between participants with and those without hyperuricemia (geometric mean and 95% confidence interval [CI]: 40.3 [39.2–41.3] kg vs. 41.9 [41.3–42.5] kg; P = 0.01). In addition, serum UA levels (quartiles) showed an inverted J-shaped curve with grip strength (mean and 95% CI: Q1, 41.6 [40.6–42.6] kg; Q2, 42.2 [41.2–43.2] kg; Q3, 41.8 [40.8–42.8] kg; Q4, 40.4 [39.3–41.4] kg; P for quadratic trend = 0.05). The results in the leg extension power group were similar to those observed in the grip strength group. Conclusion This population-based cross-sectional study shows for the first time that hyperuricemia is associated with poor muscle strength. Moreover, the results indicate an inverted J-shaped association between serum UA quartiles and muscle strength. PMID:24000893

  10. Growth of non-toxigenic Clostridium botulinum mutant LNT01 in cooked beef: One-step kinetic analysis and comparison with C. sporogenes and C. perfringens.

    PubMed

    Huang, Lihan

    2018-05-01

    The objective of this study was to investigate the growth kinetics of Clostridium botulinum LNT01, a non-toxigenic mutant of C. botulinum 62A, in cooked ground beef. The spores of C. botulinum LNT01 were inoculated to ground beef and incubated anaerobically under different temperature conditions to observe growth and develop growth curves. A one-step kinetic analysis method was used to analyze the growth curves simultaneously to minimize the global residual error. The data analysis was performed using the USDA IPMP-Global Fit, with the Huang model as the primary model and the cardinal parameters model as the secondary model. The results of data analysis showed that the minimum, optimum, and maximum growth temperatures of this mutant are 11.5, 36.4, and 44.3 °C, and the estimated optimum specific growth rate is 0.633 ln CFU/g per h, or 0.275 log CFU/g per h. The maximum cell density is 7.84 log CFU/g. The models and kinetic parameters were validated using additional isothermal and dynamic growth curves. The resulting residual errors of validation followed a Laplace distribution, with about 60% of the residual errors within ±0.5 log CFU/g of experimental observations, suggesting that the models could predict the growth of C. botulinum LNT01 in ground beef with reasonable accuracy. Comparing with C. perfringens, C. botulinum LNT01 grows at much slower rates and with much longer lag times. Its growth kinetics is also very similar to C. sporogenes in ground beef. The results of computer simulation using kinetic models showed that, while prolific growth of C. perfringens may occur in ground beef during cooling, no growth of C. botulinum LNT01 or C. sporogenes would occur under the same cooling conditions. The models developed in this study may be used for prediction of the growth and risk assessments of proteolytic C. botulinum in cooked meats. Published by Elsevier Ltd.

  11. A Quantitative Analysis of the Effect of Resistance Training on Strength Test Score Variability

    DTIC Science & Technology

    2009-10-02

    strength gains in older adults. J Nutr Health Aging, 1, 114-119. *Broeder, C. E., Burrhus, K. A., Svanevik, L. S ., & Wilmore, J. H. (1992). The...effects of either high-intensity resistance or endurance training on resting metabolic rate. Am J Clin Nutr, 55, 802-810. Bryk, A. S ., & Raudenbush, S ...two and three bouts per week. Eur J Appl Physiol Occup Physiol, 78, 270-275. *Charette, S . L., McEvoy, L., Pyka, G., Snow-Harter, C., Guido, D

  12. 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

  13. Corporate social responsibility in public health: A case-study on HIV/AIDS epidemic by Johnson & Johnson company in Africa

    PubMed Central

    Chattu, Vijay Kumar

    2015-01-01

    HIV/AIDS has claimed millions of lives in the global workforce and continues to remain a threat to many businesses. An estimated 36.5 million of working people are living with HIV; the global workforce has lost 28 million people from AIDS since the beginning of the epidemic. In the absence of access to treatment, this number could grow to 74 million by 2015. The epidemic continues to affect the working population through absenteeism, sickness and death. Corporate Social Responsibility (CSR) is an obligation that corporates have toward their employees, community and society. A review and documentation of one such CSR by Johnson & Johnson (a multinational company) for HIV/AIDS in Africa is presented here. Johnson & Johnson Company is involved in numerous projects around the world to combat the HIV/AIDS epidemic. The company is working to fight the spread of the disease and improve the quality of life for those living with the illness through various donations of its products and sponsorship of local programs. This case study also highlights different categories of CSR activities such as Cause Promotion, Cause related Marketing, Corporate Philanthropy, Corporate Social Marketing, Corporate Volunteering and Socially responsible business practices, which are discussed with specific examples from different countries in Africa. Conclusions: CSR of any business encompasses the economic, legal, ethical & discretionary expectation placed on the organization by society at a given point of time. CSR is therefore the obligation that corporations have toward their stakeholders and society in general which horizons beyond what is prescribed by law or union contracts. Johnson & Johnson has a proved history of being committed to caring for people and a good example of a company with a long history of citizenship and sustainability. PMID:25810667

  14. Corporate social responsibility in public health: A case-study on HIV/AIDS epidemic by Johnson & Johnson company in Africa.

    PubMed

    Chattu, Vijay Kumar

    2015-01-01

    HIV/AIDS has claimed millions of lives in the global workforce and continues to remain a threat to many businesses. An estimated 36.5 million of working people are living with HIV; the global workforce has lost 28 million people from AIDS since the beginning of the epidemic. In the absence of access to treatment, this number could grow to 74 million by 2015. The epidemic continues to affect the working population through absenteeism, sickness and death. Corporate Social Responsibility (CSR) is an obligation that corporates have toward their employees, community and society. A review and documentation of one such CSR by Johnson & Johnson (a multinational company) for HIV/AIDS in Africa is presented here. Johnson & Johnson Company is involved in numerous projects around the world to combat the HIV/AIDS epidemic. The company is working to fight the spread of the disease and improve the quality of life for those living with the illness through various donations of its products and sponsorship of local programs. This case study also highlights different categories of CSR activities such as Cause Promotion, Cause related Marketing, Corporate Philanthropy, Corporate Social Marketing, Corporate Volunteering and Socially responsible business practices, which are discussed with specific examples from different countries in Africa. CSR of any business encompasses the economic, legal, ethical & discretionary expectation placed on the organization by society at a given point of time. CSR is therefore the obligation that corporations have toward their stakeholders and society in general which horizons beyond what is prescribed by law or union contracts. Johnson & Johnson has a proved history of being committed to caring for people and a good example of a company with a long history of citizenship and sustainability.

  15. 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.

  16. Studying the P c ( 4450 ) resonance in J / ψ photoproduction off protons

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

    Blin, A. N. Hiller; Fernandez-Ramirez, C.; Jackura, A.

    2016-08-01

    In this study, a resonance-like structure, the P c(4450), has recently been observed in the J/ψ p spectrum by the LHCb collaboration. We discuss the feasibility of detecting this structure in J/ψ photoproduction in the CLAS12 experiment at JLab. We present a first estimate of the upper limit for the branching ratio of the P c(4450) to J/ψ p. Our estimates, which take into account the experimental resolution effects, lead to a sizable cross section close to the J/ψ production threshold, which makes future experiments covering this region very promising.

  17. Cholesterol kinetic effects of dietary fat in CBA/J and C57BR/cdJ mice

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

    Stewart, J.; Kuan, Soniu; Seagrave, R.

    1990-02-26

    Small differences in dietary fats cause marked differences in cholesterol metabolism in different strains of mice. CBA/J mice adjust HMGCOA reductase activity and C57BR/cdJ mice change fecal excretion of cholesterol. Phenomenological compartmental modeling of movement of 4{sup 14}C-cholesterol in the two strains of mice fed 40 en % fat, P/S = 0.24 (SFA) or 30 en % fat, P/S = 1 (PUFA) was used to analyze rates of movement between serum, liver, heart, and carcass. The C57 mice had slower movement between all compartments than CBA. Residence times in tissues were longer in mice fed SFA than those fed PUFAmore » diet. The kinetic results are in agreement with the organ concentrations and enzyme activities measured.« less

  18. Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts

    PubMed Central

    Bae, Su Min; Cho, Min Guk; Hong, Gi Taek; Jeong, Jong Youn

    2018-01-01

    Abstract This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures (70°C, 75°C, 80°C, and 85°C). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE a* values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE a* values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products. PMID:29805289

  19. 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.

  20. Accelerated re-entrainment to advanced light cycles in BALB/cJ mice.

    PubMed

    Legates, Tara A; Dunn, Danielle; Weber, E Todd

    2009-10-19

    Circadian rhythms in mammals are coordinated by the suprachiasmatic nuclei (SCN) of the hypothalamus, which are most potently synchronized to environmental light-dark cycles. Large advances in the light-dark cycle typically yield gradual advances in activity rhythms on the order of 1-2h per day until re-entrainment is complete due to limitations on the circadian system which are not yet understood. In humans, this delay until re-entrainment is accomplished is experienced as jetlag, with accompanying symptoms of malaise, decreased cognitive performance, sleep problems and gastrointestinal distress. In these experiments, locomotor rhythms of BALB/cJ mice monitored by running wheels were shown to re-entrain to large 6- or 8-hour shifts of the light-dark cycle within 1-2 days, as opposed to the 5-7 days required for C57BL/6J mice. A single-day 6-hour advance of the LD cycle followed by release to constant darkness yielded similar phase shifts, demonstrating that exaggerated re-entrainment is not explained by masking of activity by the light-dark cycle. Responses in BALB/cJ mice were similar when monitored instead by motion detectors, indicating that wheel-running exercise does not influence the magnitude of responses. Neither brief (15 min) light exposure late during subjective nighttime nor 6-hour delays of the light-dark cycle produced exaggerated locomotor phase shifts, indicating that BALB/cJ mice do not merely experience enhanced sensitivity to light. Fos protein was expressed in cells of the SCN following acute light exposure at ZT10 of their previous light-dark cycle, a normally non-responsive time in the circadian cycle, but only in BALB/cJ (and not C57BL/6J) mice that had been subjected two days earlier to a single-day 6-hour advance of the light-dark cycle, indicating that their SCN had been advanced by that treatment. BALB/cJ mice may thus serve as a useful comparative model for studying molecular and physiological processes that limit responsiveness of

  1. Fish to meat intake ratio and cooking oils are associated with hepatitis C virus carriers with persistently normal alanine aminotransferase levels.

    PubMed

    Otsuka, Momoka; Uchida, Yuki; Kawaguchi, Takumi; Taniguchi, Eitaro; Kawaguchi, Atsushi; Kitani, Shingo; Itou, Minoru; Oriishi, Tetsuharu; Kakuma, Tatsuyuki; Tanaka, Suiko; Yagi, Minoru; Sata, Michio

    2012-10-01

      Dietary habits are involved in the development of chronic inflammation; however, the impact of dietary profiles of hepatitis C virus carriers with persistently normal alanine transaminase levels (HCV-PNALT) remains unclear. The decision-tree algorithm is a data-mining statistical technique, which uncovers meaningful profiles of factors from a data collection. We aimed to investigate dietary profiles associated with HCV-PNALT using a decision-tree algorithm.   Twenty-seven HCV-PNALT and 41 patients with chronic hepatitis C were enrolled in this study. Dietary habit was assessed using a validated semiquantitative food frequency questionnaire. A decision-tree algorithm was created by dietary variables, and was evaluated by area under the receiver operating characteristic curve analysis (AUROC).   In multivariate analysis, fish to meat ratio, dairy product and cooking oils were identified as independent variables associated with HCV-PNALT. The decision-tree algorithm was created with two variables: a fish to meat ratio and cooking oils/ideal bodyweight. When subjects showed a fish to meat ratio of 1.24 or more, 68.8% of the subjects were HCV-PNALT. On the other hand, 11.5% of the subjects were HCV-PNALT when subjects showed a fish to meat ratio of less than 1.24 and cooking oil/ideal bodyweight of less than 0.23 g/kg. The difference in the proportion of HCV-PNALT between these groups are significant (odds ratio 16.87, 95% CI 3.40-83.67, P = 0.0005). Fivefold cross-validation of the decision-tree algorithm showed an AUROC of 0.6947 (95% CI 0.5656-0.8238, P = 0.0067).   The decision-tree algorithm disclosed that fish to meat ratio and cooking oil/ideal bodyweight were associated with HCV-PNALT. © 2012 The Japan Society of Hepatology.

  2. 55. E.M.C., photographer July 3, 1936 HUMBOLDT COUNTY, SECTION J, ...

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

    55. E.M.C., photographer July 3, 1936 HUMBOLDT COUNTY, SECTION J, HIGHWAY 1. 1-HUM-I-J #80, BITUMULS PORTION OF EXPERIMENTAL SECTION, E.M.C, 7-3-36. BACK READS: C/PROCESSING STABILIZING BITUMULS WITH BLADE AFTER BEING PROCESSED WITH SPRING TOOTH HARROW. Stamped office copy. - Redwood National & State Parks Roads, California coast from Crescent City to Trinidad, Crescent City, Del Norte County, CA

  3. 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.

  4. 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…

  5. Acute Effects of Partial-Body Cryotherapy on Isometric Strength: Maximum Handgrip Strength Evaluation.

    PubMed

    De Nardi, Massimo; Pizzigalli, Luisa; Benis, Roberto; Caffaro, Federica; Micheletti Cremasco, Margherita

    2017-12-01

    De Nardi, M, Pizzigalli, L, Benis, R, Caffaro, F, and Cremasco, MM. Acute effects of partial-body cryotherapy on isometric strength: maximum handgrip strength evaluation. J Strength Cond Res 31(12): 3497-3502, 2017-The aim of the study was to evaluate the influence of a single partial-body cryotherapy (PBC) session on the maximum handgrip strength (JAMAR Hydraulic Hand dynamometer). Two hundred healthy adults were randomized into a PBC group and a control group (50 men and 50 women in each group). After the initial handgrip strength test (T0), the experimental group performed a 150-second session of PBC (temperature range between -130 and -160° C), whereas the control group stayed in a thermo neutral room (22.0 ± 0.5° C). Immediately after, both groups performed another handgrip strength test (T1). Data underlined that both groups showed an increase in handgrip strength values, especially the experimental group (Control: T0 = 39.48 kg, T1 = 40.01 kg; PBC: T0 = 39.61 kg, T1 = 41.34 kg). The analysis also reported a statistical effect related to gender (F = 491.99, P ≤ 0.05), with women showing lower handgrip strength values compared with men (women = 30.43 kg, men = 52.27 kg). Findings provide the first evidence that a single session of PBC leads to the improvement of muscle strength in healthy people. The results of the study imply that PBC could be performed also before a training session or a sport competition, to increase hand isometric strength.

  6. Optimum domestic processing and cooking methods for reducing the polyphenolic (antinutrient) content of pigeon peas.

    PubMed

    Duhan, A; Khetarpaul, N; Bishnoi, S

    2000-01-01

    Four high yielding and early maturing cultivars of pigeon pea (Cajanus cajan) namely UPAS-120, ICPL-87, ICPL-151 and, especially, Manak, contained significant amounts of polyphenols (1075 to 1328 mg/100g), which may limit their utilization. The effectiveness of soaking (6, 12 and 18 h, 30 degrees C), soaking and dehulling, ordinary cooking, pressure cooking and germination (24, 36, 48 h, 30 degrees C) in reducing the levels of polyphenols was investigated. A decrease in the polyphenolic contents varying from 4 to 26 percent in different pigeon pea cultivar was achieved. Pressure cooking of soaked-dehulled seeds was found to be the most effective method, followed by sprouting for 48 h, ordinary cooking of soaked-dehulled seeds, and pressure cooking of soaked whole seeds followed by sprouting for 36 h.

  7. Indian Education; Johnson-O'Malley Activities: Annual Report, 1969-1970.

    ERIC Educational Resources Information Center

    Barlow, Earl J.; Billedeaux, Dwight A.

    Information is given on Johnson-O'Malley funds provided for education of Montana's Indians during 1969-70. After a summary of such Johnson-O'Malley activities as provision of foster homes, special transportation, and home-school liaison, excerpts from Johnson-O'Malley project reports are presented (by reservation). The number of Montana Indian…

  8. Effects of neutron irradiation on the strength of continuous fiber reinforced SiC/SiC composites

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

    Youngblood, G.E.; Henager, C.H. Jr.; Jones, R.H.

    1997-04-01

    Flexural strength data as a function of irradiation temperature and dose for a SiC{sub f}/SiC composite made with Nicalon-CG fiber suggest three major degradation mechanisms. Based on an analysis of tensile strength and microstructural data for irradiated Nicalon-CG and Hi-Nicalon fibers, it is anticipated that these degradation mechanisms will be alleviated in Hi-Nicalon reinforced composites.

  9. Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus).

    PubMed

    Uran, Harun; Gokoglu, Nalan

    2014-04-01

    The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increased due to rise in dry matter contents. While cooking methods affected mineral content of anchovy, cooking temperature did not affect. The highest values of monounsaturated fatty acids were found in baked samples. Polyunsaturated fatty acids in baked samples were also high and similar in fried samples. Fried samples, which were the most preferred, lost its nutritional characteristics more than baked and grilled samples. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had hard texture due to more moisture loss than other methods. Therefore, it is concluded that baking is the best cooking method for anchovy.

  10. Effect of cooking conditions on fiber bonding in dry-formed binderless hardboard

    Treesearch

    Otto Suchsland; George E. Woodson; Charles W. McMillin

    1987-01-01

    Binderless dry-formed hardboards were manufactured in the laboratory from refined Masonite pulp cooked for 2.5 minutes at steam pressures varying from 200 to 500 psi. Increasing steam pressure caused a general improvement in mechanical and physical properties except that linear expanaion increased with increasing steam pressures and that bending strength and stiffness...

  11. Clinical Chemistry Reference Intervals for C57BL/6J, C57BL/6N, and C3HeB/FeJ Mice (Mus musculus)

    PubMed Central

    Otto, Gordon P; Rathkolb, Birgit; Oestereicher, Manuela A; Lengger, Christoph J; Moerth, Corinna; Micklich, Kateryna; Fuchs, Helmut; Gailus-Durner, Valérie; Wolf, Eckhard; de Angelis, Martin Hrabě

    2016-01-01

    Although various mouse inbred strains are widely used to investigate disease mechanisms and to establish new therapeutic strategies, sex-specific reference intervals for laboratory diagnostic analytes that are generated from large numbers of animals have been unavailable. In this retrospective study, we screened data from more than 12,000 mice phenotyped in the German Mouse Clinic from January 2006 through June 2014 and selected animals with the genetic background of C57BL/6J, C57BL/6N, or C3HeB/FeJ. In addition, we distinguished between the C57BL/6NTac substrain and C57BL/6N mice received from other vendors. The corresponding data sets of electrolytes (sodium, potassium, calcium, chloride, inorganic phosphate), lipids (cholesterol, triglyceride), and enzyme activities (ALT, AST, ALP, α-amylase) and urea, albumin, and total protein levels were analyzed. Significant effects of age and sex on these analytes were identified, and strain- or substrain- and sex-specific reference intervals for 90- to 135-d-old mice were calculated. In addition, we include an overview of the literature that reports clinical chemistry values for wild-type mice of different strains. Our results support researchers interpreting clinical chemistry values from various mouse mutants and corresponding wild-type controls based on the examined strains and substrains. PMID:27423143

  12. Clinical Chemistry Reference Intervals for C57BL/6J, C57BL/6N, and C3HeB/FeJ Mice (Mus musculus).

    PubMed

    Otto, Gordon P; Rathkolb, Birgit; Oestereicher, Manuela A; Lengger, Christoph J; Moerth, Corinna; Micklich, Kateryna; Fuchs, Helmut; Gailus-Durner, Valérie; Wolf, Eckhard; Hrabě de Angelis, Martin

    2016-01-01

    Although various mouse inbred strains are widely used to investigate disease mechanisms and to establish new therapeutic strategies, sex-specific reference intervals for laboratory diagnostic analytes that are generated from large numbers of animals have been unavailable. In this retrospective study, we screened data from more than 12,000 mice phenotyped in the German Mouse Clinic from January 2006 through June 2014 and selected animals with the genetic background of C57BL/6J, C57BL/6N, or C3HeB/FeJ. In addition, we distinguished between the C57BL/6NTac substrain and C57BL/6N mice received from other vendors. The corresponding data sets of electrolytes (sodium, potassium, calcium, chloride, inorganic phosphate), lipids (cholesterol, triglyceride), and enzyme activities (ALT, AST, ALP, α-amylase) and urea, albumin, and total protein levels were analyzed. Significant effects of age and sex on these analytes were identified, and strain- or substrain- and sex-specific reference intervals for 90- to 135-d-old mice were calculated. In addition, we include an overview of the literature that reports clinical chemistry values for wild-type mice of different strains. Our results support researchers interpreting clinical chemistry values from various mouse mutants and corresponding wild-type controls based on the examined strains and substrains.

  13. The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdağ meatballs.

    PubMed

    Yilmaz, I; Yetim, H; Ockerman, H W

    2002-08-01

    In this research, the effects of different cooking processes (grilling, oven, and microwave cooking) on microbial flora and chemical composition of the raw and cooked meatballs as consumed in Tekirdağ were investigated. Microbial flora of the raw meatballs was as follows: total bacteria, 6.02 x 10(6) cfu/g; psychrophilic bacteria, 1.3 x 10(5) cfu/g; yeast and mould, 2.4 x 10(5) cfu/g; coliforms, 1.1 x 10(5) cfu/g; Escherichia coli, 1.0 x 10(2) cfu/g; total staphylococcae, 3.3 x 10(2) cfu/g; Staphylococcus aureus, 85 cfu/g. While Salmonella was found in only one sample, none of the samples contained Clostridium perfringens. The cooking processes clearly decreased the microbial flora (2-3 log cycles in grilling (71 degrees C) and oven-cooked (79 degrees C), 3-4 log cycles in microwave (97 degrees C) heating) of the meatballs. However, because of the crust formation and high moisture losses from the meatball surface in microwave heating, some sensorial defects were observed in the final product. Also, fat and moisture losses were higher in microwave cooking compared to the other cooking processes. In conclusion, it is advised to use slightly higher temperatures than used in the grilling or conventinal cooking procedures to increase microbial quality of the meatballs studied in this research.

  14. Interview: Fenton Johnson.

    ERIC Educational Resources Information Center

    Creadick, Anna

    1995-01-01

    Fenton Johnson, an award-winning writer living in San Francisco, reflects on growing up in a large Catholic family in Appalachian Kentucky and the stigma associated with being gay. His latest novel, "Scissors, Papers, Rock," relates the story of a young man leaving the gay urban culture of San Francisco to return to the straight rural…

  15. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.

    PubMed

    Shrestha, Subash; Cornforth, Daren; Nummer, Brian A

    2010-09-01

    Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of E. coli O157:H7 and other food pathogens. This is difficult to achieve during grilling or frying of thick burgers without overcooking the surface. Thus, the feasibility of partially or completely cooking frozen patties in liquid (93 °C water) together with hot holding in liquid was investigated. Initial studies demonstrated that compared to frying, liquid cooking decreased (P < 0.05) patty diameter (98 compared with 93 mm) and increased (P < 0.05) thickness (18.1 compared with 15.6 mm). Liquid cooked patties had greater weight loss (P < 0.05) immediately after cooking (29 compared with 21%), but reabsorbed moisture and were not different from fried patties after 1 h hot water holding (61 °C). Protein and fat content were not affected by cooking method. However, liquid cooked patties were rated lower (P < 0.05) than fried patties for appearance (5.7 compared with 7.5) and flavor (5.9 compared with 7.5). An 8-member focus group then evaluated methods to improve both appearance and flavor. Salted, grill-marked patties were preferred, and caramel coloring was needed in the marinade to obtain acceptable flavor and color during liquid cooking or hot holding. Patties with 0.75% salt that were grill-marked and then finish-cooked in hot marinade (0.75% salt, 0.3% caramel color) were rated acceptable (P < 0.05) by consumers for up to 4 h hot holding in marinade, with mean hedonic panel ratings > 7.0 (like moderately) for appearance, juiciness, flavor, and texture. Grill-marked and marinade-cooked ground beef patties reached a safe internal cooking temperature without overcooking the surface. Burgers cooked using this method maintained high consumer acceptability right after cooking and for up to 4 h of hot holding. Consumers and foodservice operations could use this method without specialized equipment, and instead use inexpensive and common equipment

  16. 60. C.J.T., photographer December 23, 1955 KLAMATH RIVER BRIDGE, DEL ...

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

    60. C.J.T., photographer December 23, 1955 KLAMATH RIVER BRIDGE, DEL NORTE COUNTY, SECTION A, HIGHWAY 1. DN-1-A #538, KLAMATH RIVER BR. FROM SO. END, 12/23/55, C.J.T. - Redwood National & State Parks Roads, California coast from Crescent City to Trinidad, Crescent City, Del Norte County, CA

  17. 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.

  18. Effect of cooling of cooked white rice on resistant starch content and glycemic response.

    PubMed

    Sonia, Steffi; Witjaksono, Fiastuti; Ridwan, Rahmawati

    2015-01-01

    Cooling of cooked starch is known to cause starch retrogradation which increases resistant starch content. This study aimed to determine the effect of cooling of cooked white rice on resistant starch content and glycemic response in healthy subjects. Resistant starch contents were analyzed on freshly cooked white rice (control rice), cooked white rice cooled for 10 hours at room temperature (test rice I), and cooked white rice cooled for 24 hours at 4°C then reheated (test rice II). The results showed that resistant starch contents in control rice, test rice I, and test rice II were 0.64 g/100 g, 1.30 g/100 g, and 1.65 g/100 g, respectively. Test rice II had higher resistant starch content than test rice I, hence used in the clinical study along with control rice to characterize glycemic response in 15 healthy adults. The clinical study was a randomized, single-blind crossover study. In the clinical study, test rice II significantly lowered glycemic response compared with control rice (125±50.1 vs 152±48.3 mmol.min/L, respectively; p=0.047). In conclusion, cooling of cooked white rice increased resistant starch content. Cooked white rice cooled for 24 hours at 4°C then reheated lowered glycemic response compared with freshly cooked white rice.

  19. Effectiveness of cooking to reduce norovirus and infectious F-specific RNA bacteriophage concentrations in Mytilus edulis.

    PubMed

    Flannery, J; Rajko-Nenow, P; Winterbourn, J B; Malham, S K; Jones, D L

    2014-08-01

    The aim of this study was to determine if domestic cooking practices can reduce concentrations of norovirus (NoV) and F-specific RNA (FRNA) bacteriophage in experimentally contaminated mussels. Mussels (n = 600) contaminated with NoV and FRNA bacteriophage underwent four different cooking experiments performed in triplicate at ~70°C and >90°C. Concentrations of infectious FRNA bacteriophage (using a plaque assay) were compared with concentrations of FRNA bacteriophage and NoV determined using a standardised RT-qPCR. Initial concentrations of infectious FRNA bacteriophage (7·05 log10  PFU g(-1) ) in mussels were not significantly reduced in simmering water (~70°C); however, cooking at higher temperatures (>90°C) reduced infectious FRNA bacteriophage to undetected levels within 3 min. Further investigation determined the time required for a 1-log reduction of infectious FRNA bacteriophage at 90°C to be 42 s therefore a >3-log reduction in infectious virus can be obtained by heating mussel digestive tissue to 90°C for 126 s. Domestic cooking practices based on shell opening alone do not inactivate infectious virus in mussels, however, cooking mussels at high temperatures is effective to reduce infectious virus concentrations and the risk of illness in consumers. The data will contribute towards evidence-based cooking recommendations for shellfish to provide a safe product for human consumption. © 2014 The Society for Applied Microbiology.

  20. 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.

  1. 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...

  2. 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...

  3. 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...

  4. 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...

  5. 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...

  6. 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)

  7. J/psi and psi(2S) Radiative Transitions to eta_{c}.

    PubMed

    Mitchell, R E; Shepherd, M R; Besson, D; Pedlar, T K; Cronin-Hennessy, D; Gao, K Y; Hietala, J; Kubota, Y; Klein, T; Lang, B W; Poling, R; Scott, A W; Zweber, P; Dobbs, S; Metreveli, Z; Seth, K K; Tomaradze, A; Libby, J; Powell, A; Wilkinson, G; Ecklund, K M; Love, W; Savinov, V; Lopez, A; Mendez, H; Ramirez, J; Ge, J Y; Miller, D H; Shipsey, I P J; Xin, B; Adams, G S; Anderson, M; Cummings, J P; Danko, I; Hu, D; Moziak, B; Napolitano, J; He, Q; Insler, J; Muramatsu, H; Park, C S; Thorndike, E H; Yang, F; Artuso, M; Blusk, S; Khalil, S; Li, J; Mountain, R; Nisar, S; Randrianarivony, K; Sultana, N; Skwarnicki, T; Stone, S; Wang, J C; Zhang, L M; Bonvicini, G; Cinabro, D; Dubrovin, M; Lincoln, A; Naik, P; Rademacker, J; Asner, D M; Edwards, K W; Reed, J; Briere, R A; Ferguson, T; Tatishvili, G; Vogel, H; Watkins, M E; Rosner, J L; Alexander, J P; Cassel, D G; Duboscq, J E; Ehrlich, R; Fields, L; Galik, R S; Gibbons, L; Gray, R; Gray, S W; Hartill, D L; Heltsley, B K; Hertz, D; Hunt, J M; Kandaswamy, J; Kreinick, D L; Kuznetsov, V E; Ledoux, J; Mahlke-Krüger, H; Mohapatra, D; Onyisi, P U E; Patterson, J R; Peterson, D; Riley, D; Ryd, A; Sadoff, A J; Shi, X; Stroiney, S; Sun, W M; Wilksen, T; Athar, S B; Patel, R; Yelton, J; Rubin, P; Eisenstein, B I; Karliner, I; Mehrabyan, S; Lowrey, N; Selen, M; White, E J; Wiss, J

    2009-01-09

    Using 2.45x10;{7} psi(2S) decays collected with the CLEO-c detector at the Cornell Electron Storage Ring we present the most precise measurements of magnetic dipole transitions in the charmonium system. We measure B(psi(2S)-->gammaeta_{c})=(4.32+/-0.16+/-0.60)x10;{-3}, B(J/psi-->gammaeta_{c})/B(psi(2S)-->gammaeta_{c})=4.59+/-0.23+/-0.64, and B(J/psi-->gammaeta_{c})=(1.98+/-0.09+/-0.30)%. We observe a distortion in the eta_{c} line shape due to the photon-energy dependence of the magnetic dipole transition rate. We find that measurements of the eta_{c} mass are sensitive to the line shape, suggesting an explanation for the discrepancy between measurements of the eta_{c} mass in radiative transitions and other production mechanisms.

  8. Progress in ethanol production from corn kernel by applying cooking pre-treatment.

    PubMed

    Voca, Neven; Varga, Boris; Kricka, Tajana; Curic, Duska; Jurisic, Vanja; Matin, Ana

    2009-05-01

    In order to improve technological properties of corn kernel for ethanol production, samples were treated with a hydrothermal pre-treatment of cooking (steaming), prior to drying. Two types of cooking process parameters were applied; steam pressure of 0.5 bars during a 10 min period, and steam pressure of 1.5 bars during a 30 min period. Afterwards, samples were dried at four different temperatures, 70, 90, 110 and 130 degrees C. Control sample was also submitted to the aforementioned drying parameters. Since the results showed that starch utilization, due to the gelatinization process, was considerably higher in the samples pre-treated before the ethanol production process, it was found that the cooking treatment had a positive effect on ethanol yield from corn kernel. Therefore, the highest ethanol yield was found in the corn kernel samples cooked for 30 min at steam pressure 1.5 bars and dried at 130 degrees C. Due to the similarity of processes used for starch fermentation, introduction of cooking pre-treatment will not significantly increase the overall ethanol production costs, whereas it will result in significantly higher ethanol yield.

  9. Cefepime Associated With Phenytoin Induced Stevens-Johnson Syndrome.

    PubMed

    Marco-Del Río, José; Domingo-Chiva, Esther; Cuesta-Montero, Pablo; Valladolid-Walsh, Ana; García-Martínez, Eva María

    We describe a recent case of Stevens-Johnson Syndrome. A 49-year-old man was admitted to the Intensive Care Unit of an Anaesthesia and Resuscitation Department because of a Fournier gangrene that derived in a sepsis, ventilator-associated pneumonia, and renal failure. He was under treatment with cefepime and suffered a generalized status epilepticus, so started treatment with phenytoin. The next day he developed a "maculous cutaneous eruption in trunk and lower limbs" compatible with a Stevens-Johnson Syndrome. Stevens-Johnson Syndrome is a very severe and potentially fatal multiorganic disease, especially when present in critically ill patients, with a strong drug-related etiology, especially with antiepileptic drugs.

  10. 75 FR 81967 - Porcelain-on-Steel Cooking Ware From Taiwan: Final Results of Sunset Review and Revocation of...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2010-12-29

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-583-508] Porcelain-on-Steel Cooking... duty order on porcelain-on-steel cooking ware (POS cooking ware) from Taiwan pursuant to section 751(c... the antidumping duty order on POS cooking ware from Taiwan. DATES: Effective Date: November 22, 2010...

  11. Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots.

    PubMed

    Guillén, Sofía; Mir-Bel, Jorge; Oria, Rosa; Salvador, María L

    2017-02-15

    Colour, pigments, total phenolic content and antioxidant activity were investigated in artichokes, green beans, broccoli and carrots cooked under different conditions. Domestic induction hobs with temperature control were used to evaluate the effect of boiling, sous-vide cooking and water immersion cooking at temperatures below 100°C on the properties of each vegetable. Sous-vide cooking preserved chlorophyll, carotenoids, phenolic content and antioxidant activity to a greater extent than boiling for all of the vegetables tested and retained colour better, as determined by a(∗). A reduction of only 10-15°C in the cooking temperature was enough to improve the properties of the samples cooked by water immersion, except for green beans. Artichokes and carrots suffered pronounced losses of antioxidant activity during boiling (17.0 and 9.2% retention, respectively), but the stability of this parameter significantly increased with sous-vide cooking (84.9 and 55.3% retention, respectively). Copyright © 2016 Elsevier Ltd. All rights reserved.

  12. Seasonal shorebird use of intertidal habitats in Cook Inlet, Alaska

    USGS Publications Warehouse

    Gill, Robert E.; Tibbitts, T. Lee

    1999-01-01

    Seasonal shorebird use of intertidal habitats of Cook Inlet, Alaska, was studied from February 1997 to February 1999 using aerial surveys as the principal method of assessment. On-ground studies were conducted to validate aerial survey results and to assess shorebird use of vegetated habitats, especially during the breeding season. Twenty-eight species of shorebirds were recorded using the area, ranging from all being present during spring to a single species present during winter. The annual pattern of use was characterized by the sudden occurrence and rapid increase in numbers of birds during early May and their abrupt departure in mid- to late-May. During this period, survey totals frequently exceeded 150,000 birds per day. Comparatively little use occurred during summer and autumn, but use was significant from late autumn to early spring when Rock Sandpipers (Calidris ptilocnemis) resided in the Inlet. A single species, the Western Sandpiper (C. maun), was by far the numerically dominant shorebird, accounting for three-fourths of all birds recorded. The Pacific flyway population of this species numbers 2-3 million birds of which we estimated 20-47% used Cook Inlet embayments, especially southern Redoubt Bay. Cook .Inlet also supported between 11 and 21% of the Pacific flyway population of Dunlin (C. alpina pacifica) and what may be the entire population (ca. 20,000 birds) of the nominate race of the Rock Sandpiper (C. p. ptilocnemis). Several areas along the west side of Cook Inlet proved to be extremely important to shorebirds. Southern Redoubt Bay supported 73% of all shorebirds during spring (average 32,000 per day) while Susitna Flats accounted for 82% of use during winter (8,400 per day). International criteria used to assess the conservation importance of particular wetland sites to shorebirds not only place Cook Inlet at the highest level of recognition but afford similar recognition to several individual embayments therein. The large human population

  13. The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study

    PubMed Central

    Kehlet, Ursula; Mitra, Bhaskar; Aaslyng, Margit D.

    2017-01-01

    Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility. PMID:28846600

  14. The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.

    PubMed

    Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge; Raben, Anne; Aaslyng, Margit D

    2017-08-26

    Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility.

  15. Manuel Johnson's Tide Record at St. Helena

    NASA Technical Reports Server (NTRS)

    Cartwright, David E.; Woodworth, Philip L.; Ray, Richard D.

    2017-01-01

    The astronomer Manuel Johnson, a future President of the Royal Astronomical Society, recorded the ocean tides with his own instrument at St. Helena in 1826-1827, while waiting for an observatory to be built. It is an important record in the history of tidal science, as the only previous measurements at St. Helena had been those made by Nevil Maskelyne in 1761, and there were to be no other systematic measurements until the late 20th century. Johnsons tide gauge, of a curious but unique design, recorded efficiently the height of every tidal high and low water for at least 13 months, in spite of requiring frequent re-setting. These heights compare very reasonably with a modern tidal synthesis based on present-day tide gauge measurements from the same site.Johnsons method of timing is unknown, but his calculations of lunar phases suggest that his tidal measurements were recorded in Local Apparent Time. Unfortunately, the recorded times are found to be seriously and variably lagged by many minutes. Johnsons data have never been fully published, but his manuscripts have been safely archived and are available for inspection at Cambridge University. His data have been converted to computerfiles as part of this study for the benefit of future researchers.

  16. Manuel Johnson's tide record at St. Helena

    NASA Astrophysics Data System (ADS)

    Cartwright, David E.; Woodworth, Philip L.; Ray, Richard D.

    2017-03-01

    The astronomer Manuel Johnson, a future President of the Royal Astronomical Society, recorded the ocean tides with his own instrument at St. Helena in 1826-1827, while waiting for an observatory to be built. It is an important record in the history of tidal science, as the only previous measurements at St. Helena had been those made by Nevil Maskelyne in 1761, and there were to be no other systematic measurements until the late 20th century. Johnson's tide gauge, of a curious but unique design, recorded efficiently the height of every tidal high and low water for at least 13 months, in spite of requiring frequent re-setting. These heights compare very reasonably with a modern tidal synthesis based on present-day tide gauge measurements from the same site. Johnson's method of timing is unknown, but his calculations of lunar phases suggest that his tidal measurements were recorded in Local Apparent Time. Unfortunately, the recorded times are found to be seriously and variably lagged by many minutes. Johnson's data have never been fully published, but his manuscripts have been safely archived and are available for inspection at Cambridge University. His data have been converted to computer files as part of this study for the benefit of future researchers.

  17. χ_{c1} and χ_{c2} Resonance Parameters with the Decays χ_{c1,c2}→J/ψμ^{+}μ^{-}.

    PubMed

    Aaij, R; Adeva, B; Adinolfi, M; Ajaltouni, Z; Akar, S; Albrecht, J; Alessio, F; Alexander, M; Alfonso Albero, A; Ali, S; Alkhazov, G; Alvarez Cartelle, P; Alves, A A; Amato, S; Amerio, S; Amhis, Y; An, L; Anderlini, L; Andreassi, G; Andreotti, M; Andrews, J E; Appleby, R B; Archilli, F; d'Argent, P; Arnau Romeu, J; Artamonov, A; Artuso, M; Aslanides, E; Atzeni, M; Auriemma, G; Baalouch, M; Babuschkin, I; Bachmann, S; Back, J J; Badalov, A; Baesso, C; Baker, S; Balagura, V; Baldini, W; Baranov, A; Barlow, R J; Barschel, C; Barsuk, S; Barter, W; Baryshnikov, F; Batozskaya, V; Battista, V; Bay, A; Beaucourt, L; Beddow, J; Bedeschi, F; Bediaga, I; Beiter, A; Bel, L J; Beliy, N; Bellee, V; Belloli, N; Belous, K; Belyaev, I; Ben-Haim, E; Bencivenni, G; Benson, S; Beranek, S; Berezhnoy, A; Bernet, R; Berninghoff, D; Bertholet, E; Bertolin, A; Betancourt, C; Betti, F; Bettler, M-O; van Beuzekom, M; Bezshyiko, Ia; Bifani, S; Billoir, P; Birnkraut, A; Bizzeti, A; Bjørn, M; Blake, T; Blanc, F; Blusk, S; Bocci, V; Boettcher, T; Bondar, A; Bondar, N; Bordyuzhin, I; Borghi, S; Borisyak, M; Borsato, M; Bossu, F; Boubdir, M; Bowcock, T J V; Bowen, E; Bozzi, C; Braun, S; Britton, T; Brodzicka, J; Brundu, D; Buchanan, E; Burr, C; Bursche, A; Buytaert, J; Byczynski, W; Cadeddu, S; Cai, H; Calabrese, R; Calladine, R; Calvi, M; Calvo Gomez, M; Camboni, A; Campana, P; Campora Perez, D H; Capriotti, L; Carbone, A; Carboni, G; Cardinale, R; Cardini, A; Carniti, P; Carson, L; Carvalho Akiba, K; Casse, G; Cassina, L; Cattaneo, M; Cavallero, G; Cenci, R; Chamont, D; Chapman, M G; Charles, M; Charpentier, Ph; Chatzikonstantinidis, G; Chefdeville, M; Chen, S; Cheung, S F; Chitic, S-G; Chobanova, V; Chrzaszcz, M; Chubykin, A; Ciambrone, P; Cid Vidal, X; Ciezarek, G; Clarke, P E L; Clemencic, M; Cliff, H V; Closier, J; Cogan, J; Cogneras, E; Cogoni, V; Cojocariu, L; Collins, P; Colombo, T; Comerma-Montells, A; Contu, A; Cook, A; Coombs, G; Coquereau, S; Corti, G; Corvo, M; Costa Sobral, C M; Couturier, B; Cowan, G A; Craik, D C; Crocombe, A; Cruz Torres, M; Currie, R; D'Ambrosio, C; Da Cunha Marinho, F; Dall'Occo, E; Dalseno, J; Davis, A; De Aguiar Francisco, O; De Capua, S; De Cian, M; De Miranda, J M; De Paula, L; De Serio, M; De Simone, P; Dean, C T; Decamp, D; Del Buono, L; Dembinski, H-P; Demmer, M; Dendek, A; Derkach, D; Deschamps, O; Dettori, F; Dey, B; Di Canto, A; Di Nezza, P; Dijkstra, H; Dordei, F; Dorigo, M; Dosil Suárez, A; Douglas, L; Dovbnya, A; Dreimanis, K; Dufour, L; Dujany, G; Durante, P; Dzhelyadin, R; Dziewiecki, M; Dziurda, A; Dzyuba, A; Easo, S; Ebert, M; Egede, U; Egorychev, V; Eidelman, S; Eisenhardt, S; Eitschberger, U; Ekelhof, R; Eklund, L; Ely, S; Esen, S; Evans, H M; Evans, T; Falabella, A; Farley, N; Farry, S; Fazzini, D; Federici, L; Ferguson, D; Fernandez, G; Fernandez Declara, P; Fernandez Prieto, A; Ferrari, F; Ferreira Rodrigues, F; Ferro-Luzzi, M; Filippov, S; Fini, R A; Fiorini, M; Firlej, M; Fitzpatrick, C; Fiutowski, T; Fleuret, F; Fohl, K; Fontana, M; Fontanelli, F; Forshaw, D C; Forty, R; Franco Lima, V; Frank, M; Frei, C; Fu, J; Funk, W; Furfaro, E; Färber, C; Gabriel, E; Gallas Torreira, A; Galli, D; Gallorini, S; Gambetta, S; Gandelman, M; Gandini, P; Gao, Y; Garcia Martin, L M; García Pardiñas, J; Garra Tico, J; Garrido, L; Garsed, P J; Gascon, D; Gaspar, C; Gavardi, L; Gazzoni, G; Gerick, D; Gersabeck, E; Gersabeck, M; Gershon, T; Ghez, Ph; Gianì, S; Gibson, V; Girard, O G; Giubega, L; Gizdov, K; Gligorov, V V; Golubkov, D; Golutvin, A; Gomes, A; Gorelov, I V; Gotti, C; Govorkova, E; Grabowski, J P; Graciani Diaz, R; Granado Cardoso, L A; Graugés, E; Graverini, E; Graziani, G; Grecu, A; Greim, R; Griffith, P; Grillo, L; Gruber, L; Gruberg Cazon, B R; Grünberg, O; Gushchin, E; Guz, Yu; Gys, T; Göbel, C; Hadavizadeh, T; Hadjivasiliou, C; Haefeli, G; Haen, C; Haines, S C; Hamilton, B; Han, X; Hancock, T H; Hansmann-Menzemer, S; Harnew, N; Harnew, S T; Hasse, C; Hatch, M; He, J; Hecker, M; Heinicke, K; Heister, A; Hennessy, K; Henrard, P; Henry, L; van Herwijnen, E; Heß, M; Hicheur, A; Hill, D; Hombach, C; Hopchev, P H; Hu, W; Huard, Z C; Hulsbergen, W; Humair, T; Hushchyn, M; Hutchcroft, D; Ibis, P; Idzik, M; Ilten, P; Jacobsson, R; Jalocha, J; Jans, E; Jawahery, A; Jiang, F; John, M; Johnson, D; Jones, C R; Joram, C; Jost, B; Jurik, N; Kandybei, S; Karacson, M; Kariuki, J M; Karodia, S; Kazeev, N; Kecke, M; Keizer, F; Kelsey, M; Kenzie, M; Ketel, T; Khairullin, E; Khanji, B; Khurewathanakul, C; Kirn, T; Klaver, S; Klimaszewski, K; Klimkovich, T; Koliiev, S; Kolpin, M; Kopecna, R; Koppenburg, P; Kosmyntseva, A; Kotriakhova, S; Kozeiha, M; Kravchuk, L; Kreps, M; Kress, F; Krokovny, P; Kruse, F; Krzemien, W; Kucewicz, W; Kucharczyk, M; Kudryavtsev, V; Kuonen, A K; Kvaratskheliya, T; Lacarrere, D; Lafferty, G; Lai, A; Lanfranchi, G; Langenbruch, C; Latham, T; Lazzeroni, C; Le Gac, R; Leflat, A; Lefrançois, J; Lefèvre, R; Lemaitre, F; Lemos Cid, E; Leroy, O; Lesiak, T; Leverington, B; Li, P-R; Li, T; Li, Y; Li, Z; Likhomanenko, T; Lindner, R; Lionetto, F; Lisovskyi, V; Liu, X; Loh, D; Loi, A; Longstaff, I; Lopes, J H; Lucchesi, D; Luchinsky, A; Lucio Martinez, M; Luo, H; Lupato, A; Luppi, E; Lupton, O; Lusiani, A; Lyu, X; Machefert, F; Maciuc, F; Macko, V; Mackowiak, P; Maddrell-Mander, S; Maev, O; Maguire, K; Maisuzenko, D; Majewski, M W; Malde, S; Malecki, B; Malinin, A; Maltsev, T; Manca, G; Mancinelli, G; Marangotto, D; Maratas, J; Marchand, J F; Marconi, U; Marin Benito, C; Marinangeli, M; Marino, P; Marks, J; Martellotti, G; Martin, M; Martinelli, M; Martinez Santos, D; Martinez Vidal, F; Massacrier, L M; Massafferri, A; Matev, R; Mathad, A; Mathe, Z; Matteuzzi, C; Mauri, A; Maurice, E; Maurin, B; Mazurov, A; McCann, M; McNab, A; McNulty, R; Mead, J V; Meadows, B; Meaux, C; Meier, F; Meinert, N; Melnychuk, D; Merk, M; Merli, A; Michielin, E; Milanes, D A; Millard, E; Minard, M-N; Minzoni, L; Mitzel, D S; Mogini, A; Molina Rodriguez, J; Mombächer, T; Monroy, I A; Monteil, S; Morandin, M; Morello, M J; Morgunova, O; Moron, J; Morris, A B; Mountain, R; Muheim, F; Mulder, M; Müller, D; Müller, J; Müller, K; Müller, V; Naik, P; Nakada, T; Nandakumar, R; Nandi, A; Nasteva, I; Needham, M; Neri, N; Neubert, S; Neufeld, N; Neuner, M; Nguyen, T D; Nguyen-Mau, C; Nieswand, S; Niet, R; Nikitin, N; Nikodem, T; Nogay, A; O'Hanlon, D P; Oblakowska-Mucha, A; Obraztsov, V; Ogilvy, S; Oldeman, R; Onderwater, C J G; Ossowska, A; Otalora Goicochea, J M; Owen, P; Oyanguren, A; Pais, P R; Palano, A; Palutan, M; Papanestis, A; Pappagallo, M; Pappalardo, L L; Parker, W; Parkes, C; Passaleva, G; Pastore, A; Patel, M; Patrignani, C; Pearce, A; Pellegrino, A; Penso, G; Pepe Altarelli, M; Perazzini, S; Perret, P; Pescatore, L; Petridis, K; Petrolini, A; Petrov, A; Petruzzo, M; Picatoste Olloqui, E; Pietrzyk, B; Pikies, M; Pinci, D; Pisani, F; Pistone, A; Piucci, A; Placinta, V; Playfer, S; Plo Casasus, M; Polci, F; Poli Lener, M; Poluektov, A; Polyakov, I; Polycarpo, E; Pomery, G J; Ponce, S; Popov, A; Popov, D; Poslavskii, S; Potterat, C; Price, E; Prisciandaro, J; Prouve, C; Pugatch, V; Puig Navarro, A; Pullen, H; Punzi, G; Qian, W; Quagliani, R; Quintana, B; Rachwal, B; Rademacker, J H; Rama, M; Ramos Pernas, M; Rangel, M S; Raniuk, I; Ratnikov, F; Raven, G; Ravonel Salzgeber, M; Reboud, M; Redi, F; Reichert, S; Dos Reis, A C; Remon Alepuz, C; Renaudin, V; Ricciardi, S; Richards, S; Rihl, M; Rinnert, K; Rives Molina, V; Robbe, P; Robert, A; Rodrigues, A B; Rodrigues, E; Rodriguez Lopez, J A; Rogozhnikov, A; Roiser, S; Rollings, A; Romanovskiy, V; Romero Vidal, A; Ronayne, J W; Rotondo, M; Rudolph, M S; Ruf, T; Ruiz Valls, P; Ruiz Vidal, J; Saborido Silva, J J; Sadykhov, E; Sagidova, N; Saitta, B; Salustino Guimaraes, V; Sanchez Mayordomo, C; Sanmartin Sedes, B; Santacesaria, R; Santamarina Rios, C; Santimaria, M; Santovetti, E; Sarpis, G; Sarti, A; Satriano, C; Satta, A; Saunders, D M; Savrina, D; Schael, S; Schellenberg, M; Schiller, M; Schindler, H; Schmelling, M; Schmelzer, T; Schmidt, B; Schneider, O; Schopper, A; Schreiner, H F; Schubiger, M; Schune, M-H; Schwemmer, R; Sciascia, B; Sciubba, A; Semennikov, A; Sepulveda, E S; Sergi, A; Serra, N; Serrano, J; Sestini, L; Seyfert, P; Shapkin, M; Shapoval, I; Shcheglov, Y; Shears, T; Shekhtman, L; Shevchenko, V; Siddi, B G; Silva Coutinho, R; Silva de Oliveira, L; Simi, G; Simone, S; Sirendi, M; Skidmore, N; Skwarnicki, T; Smith, E; Smith, I T; Smith, J; Smith, M; Soares Lavra, L; Sokoloff, M D; Soler, F J P; Souza De Paula, B; Spaan, B; Spradlin, P; Sridharan, S; Stagni, F; Stahl, M; Stahl, S; Stefko, P; Stefkova, S; Steinkamp, O; Stemmle, S; Stenyakin, O; Stepanova, M; Stevens, H; Stone, S; Storaci, B; Stracka, S; Stramaglia, M E; Straticiuc, M; Straumann, U; Sun, J; Sun, L; Sutcliffe, W; Swientek, K; Syropoulos, V; Szumlak, T; Szymanski, M; T'Jampens, S; Tayduganov, A; Tekampe, T; Tellarini, G; Teubert, F; Thomas, E; van Tilburg, J; Tilley, M J; Tisserand, V; Tobin, M; Tolk, S; Tomassetti, L; Tonelli, D; Toriello, F; Tourinho Jadallah Aoude, R; Tournefier, E; Traill, M; Tran, M T; Tresch, M; Trisovic, A; Tsaregorodtsev, A; Tsopelas, P; Tully, A; Tuning, N; Ukleja, A; Usachov, A; Ustyuzhanin, A; Uwer, U; Vacca, C; Vagner, A; Vagnoni, V; Valassi, A; Valat, S; Valenti, G; Vazquez Gomez, R; Vazquez Regueiro, P; Vecchi, S; van Veghel, M; Velthuis, J J; Veltri, M; Veneziano, G; Venkateswaran, A; Verlage, T A; Vernet, M; Vesterinen, M; Viana Barbosa, J V; Viaud, B; Vieira, D; Vieites Diaz, M; Viemann, H; Vilasis-Cardona, X; Vitti, M; Volkov, V; Vollhardt, A; Voneki, B; Vorobyev, A; Vorobyev, V; Voß, C; de Vries, J A; Vázquez Sierra, C; Waldi, R; Wallace, C; Wallace, R; Walsh, J; Wang, J; Ward, D R; Wark, H M; Watson, N K; Websdale, D; Weiden, A; Weisser, C; Whitehead, M; Wicht, J; Wilkinson, G; Wilkinson, M; Williams, M; Williams, M P; Williams, M; Williams, T; Wilson, F F; Wimberley, J; Winn, M; Wishahi, J; Wislicki, W; Witek, M; Wormser, G; Wotton, S A; Wraight, K; Wyllie, K; Xie, Y; Xu, M; Xu, Z; Yang, Z; Yang, Z; Yao, Y; Yin, H; Yu, J; Yuan, X; Yushchenko, O; Zarebski, K A; Zavertyaev, M; Zhang, L; Zhang, Y; Zhelezov, A; Zheng, Y; Zhu, X; Zhukov, V; Zonneveld, J B; Zucchelli, S

    2017-12-01

    The decays χ_{c1}→J/ψμ^{+}μ^{-} and χ_{c2}→J/ψμ^{+}μ^{-} are observed and used to study the resonance parameters of the χ_{c1} and χ_{c2} mesons. The masses of these states are measured to be m(χ_{c1})=3510.71±0.04(stat)±0.09(syst)  MeV and m(χ_{c2})=3556.10±0.06(stat)±0.11(syst)  MeV, where the knowledge of the momentum scale for charged particles dominates the systematic uncertainty. The momentum-scale uncertainties largely cancel in the mass difference m(χ_{c2})-m(χ_{c1})=45.39±0.07(stat)±0.03(syst)  MeV. The natural width of the χ_{c2} meson is measured to be Γ(χ_{c2})=2.10±0.20(stat)±0.02(syst)  MeV. These results are in good agreement with and have comparable precision to the current world averages.

  18. χc 1 and χc 2 Resonance Parameters with the Decays χc 1 ,c 2→J /ψ μ+μ-

    NASA Astrophysics Data System (ADS)

    Aaij, R.; Adeva, B.; Adinolfi, M.; Ajaltouni, Z.; Akar, S.; Albrecht, J.; Alessio, F.; Alexander, M.; Alfonso Albero, A.; Ali, S.; Alkhazov, G.; Alvarez Cartelle, P.; Alves, A. A.; Amato, S.; Amerio, S.; Amhis, Y.; An, L.; Anderlini, L.; Andreassi, G.; Andreotti, M.; Andrews, J. E.; Appleby, R. B.; Archilli, F.; d'Argent, P.; Arnau Romeu, J.; Artamonov, A.; Artuso, M.; Aslanides, E.; Atzeni, M.; Auriemma, G.; Baalouch, M.; Babuschkin, I.; Bachmann, S.; Back, J. J.; Badalov, A.; Baesso, C.; Baker, S.; Balagura, V.; Baldini, W.; Baranov, A.; Barlow, R. J.; Barschel, C.; Barsuk, S.; Barter, W.; Baryshnikov, F.; Batozskaya, V.; Battista, V.; Bay, A.; Beaucourt, L.; Beddow, J.; Bedeschi, F.; Bediaga, I.; Beiter, A.; Bel, L. J.; Beliy, N.; Bellee, V.; Belloli, N.; Belous, K.; Belyaev, I.; Ben-Haim, E.; Bencivenni, G.; Benson, S.; Beranek, S.; Berezhnoy, A.; Bernet, R.; Berninghoff, D.; Bertholet, E.; Bertolin, A.; Betancourt, C.; Betti, F.; Bettler, M.-O.; van Beuzekom, M.; Bezshyiko, Ia.; Bifani, S.; Billoir, P.; Birnkraut, A.; Bizzeti, A.; Bjørn, M.; Blake, T.; Blanc, F.; Blusk, S.; Bocci, V.; Boettcher, T.; Bondar, A.; Bondar, N.; Bordyuzhin, I.; Borghi, S.; Borisyak, M.; Borsato, M.; Bossu, F.; Boubdir, M.; Bowcock, T. J. V.; Bowen, E.; Bozzi, C.; Braun, S.; Britton, T.; Brodzicka, J.; Brundu, D.; Buchanan, E.; Burr, C.; Bursche, A.; Buytaert, J.; Byczynski, W.; Cadeddu, S.; Cai, H.; Calabrese, R.; Calladine, R.; Calvi, M.; Calvo Gomez, M.; Camboni, A.; Campana, P.; Campora Perez, D. H.; Capriotti, L.; Carbone, A.; Carboni, G.; Cardinale, R.; Cardini, A.; Carniti, P.; Carson, L.; Carvalho Akiba, K.; Casse, G.; Cassina, L.; Cattaneo, M.; Cavallero, G.; Cenci, R.; Chamont, D.; Chapman, M. G.; Charles, M.; Charpentier, Ph.; Chatzikonstantinidis, G.; Chefdeville, M.; Chen, S.; Cheung, S. F.; Chitic, S.-G.; Chobanova, V.; Chrzaszcz, M.; Chubykin, A.; Ciambrone, P.; Cid Vidal, X.; Ciezarek, G.; Clarke, P. E. L.; Clemencic, M.; Cliff, H. V.; Closier, J.; Cogan, J.; Cogneras, E.; Cogoni, V.; Cojocariu, L.; Collins, P.; Colombo, T.; Comerma-Montells, A.; Contu, A.; Cook, A.; Coombs, G.; Coquereau, S.; Corti, G.; Corvo, M.; Costa Sobral, C. M.; Couturier, B.; Cowan, G. A.; Craik, D. C.; Crocombe, A.; Cruz Torres, M.; Currie, R.; D'Ambrosio, C.; Da Cunha Marinho, F.; Dall'Occo, E.; Dalseno, J.; Davis, A.; De Aguiar Francisco, O.; De Capua, S.; De Cian, M.; De Miranda, J. M.; De Paula, L.; De Serio, M.; De Simone, P.; Dean, C. T.; Decamp, D.; Del Buono, L.; Dembinski, H.-P.; Demmer, M.; Dendek, A.; Derkach, D.; Deschamps, O.; Dettori, F.; Dey, B.; Di Canto, A.; Di Nezza, P.; Dijkstra, H.; Dordei, F.; Dorigo, M.; Dosil Suárez, A.; Douglas, L.; Dovbnya, A.; Dreimanis, K.; Dufour, L.; Dujany, G.; Durante, P.; Dzhelyadin, R.; Dziewiecki, M.; Dziurda, A.; Dzyuba, A.; Easo, S.; Ebert, M.; Egede, U.; Egorychev, V.; Eidelman, S.; Eisenhardt, S.; Eitschberger, U.; Ekelhof, R.; Eklund, L.; Ely, S.; Esen, S.; Evans, H. M.; Evans, T.; Falabella, A.; Farley, N.; Farry, S.; Fazzini, D.; Federici, L.; Ferguson, D.; Fernandez, G.; Fernandez Declara, P.; Fernandez Prieto, A.; Ferrari, F.; Ferreira Rodrigues, F.; Ferro-Luzzi, M.; Filippov, S.; Fini, R. A.; Fiorini, M.; Firlej, M.; Fitzpatrick, C.; Fiutowski, T.; Fleuret, F.; Fohl, K.; Fontana, M.; Fontanelli, F.; Forshaw, D. C.; Forty, R.; Franco Lima, V.; Frank, M.; Frei, C.; Fu, J.; Funk, W.; Furfaro, E.; Färber, C.; Gabriel, E.; Gallas Torreira, A.; Galli, D.; Gallorini, S.; Gambetta, S.; Gandelman, M.; Gandini, P.; Gao, Y.; Garcia Martin, L. M.; García Pardiñas, J.; Garra Tico, J.; Garrido, L.; Garsed, P. J.; Gascon, D.; Gaspar, C.; Gavardi, L.; Gazzoni, G.; Gerick, D.; Gersabeck, E.; Gersabeck, M.; Gershon, T.; Ghez, Ph.; Gianı, S.; Gibson, V.; Girard, O. G.; Giubega, L.; Gizdov, K.; Gligorov, V. V.; Golubkov, D.; Golutvin, A.; Gomes, A.; Gorelov, I. V.; Gotti, C.; Govorkova, E.; Grabowski, J. P.; Graciani Diaz, R.; Granado Cardoso, L. A.; Graugés, E.; Graverini, E.; Graziani, G.; Grecu, A.; Greim, R.; Griffith, P.; Grillo, L.; Gruber, L.; Gruberg Cazon, B. R.; Grünberg, O.; Gushchin, E.; Guz, Yu.; Gys, T.; Göbel, C.; Hadavizadeh, T.; Hadjivasiliou, C.; Haefeli, G.; Haen, C.; Haines, S. C.; Hamilton, B.; Han, X.; Hancock, T. H.; Hansmann-Menzemer, S.; Harnew, N.; Harnew, S. T.; Hasse, C.; Hatch, M.; He, J.; Hecker, M.; Heinicke, K.; Heister, A.; Hennessy, K.; Henrard, P.; Henry, L.; van Herwijnen, E.; Heß, M.; Hicheur, A.; Hill, D.; Hombach, C.; Hopchev, P. H.; Hu, W.; Huard, Z. C.; Hulsbergen, W.; Humair, T.; Hushchyn, M.; Hutchcroft, D.; Ibis, P.; Idzik, M.; Ilten, P.; Jacobsson, R.; Jalocha, J.; Jans, E.; Jawahery, A.; Jiang, F.; John, M.; Johnson, D.; Jones, C. R.; Joram, C.; Jost, B.; Jurik, N.; Kandybei, S.; Karacson, M.; Kariuki, J. M.; Karodia, S.; Kazeev, N.; Kecke, M.; Keizer, F.; Kelsey, M.; Kenzie, M.; Ketel, T.; Khairullin, E.; Khanji, B.; Khurewathanakul, C.; Kirn, T.; Klaver, S.; Klimaszewski, K.; Klimkovich, T.; Koliiev, S.; Kolpin, M.; Kopecna, R.; Koppenburg, P.; Kosmyntseva, A.; Kotriakhova, S.; Kozeiha, M.; Kravchuk, L.; Kreps, M.; Kress, F.; Krokovny, P.; Kruse, F.; Krzemien, W.; Kucewicz, W.; Kucharczyk, M.; Kudryavtsev, V.; Kuonen, A. K.; Kvaratskheliya, T.; Lacarrere, D.; Lafferty, G.; Lai, A.; Lanfranchi, G.; Langenbruch, C.; Latham, T.; Lazzeroni, C.; Le Gac, R.; Leflat, A.; Lefrançois, J.; Lefèvre, R.; Lemaitre, F.; Lemos Cid, E.; Leroy, O.; Lesiak, T.; Leverington, B.; Li, P.-R.; Li, T.; Li, Y.; Li, Z.; Likhomanenko, T.; Lindner, R.; Lionetto, F.; Lisovskyi, V.; Liu, X.; Loh, D.; Loi, A.; Longstaff, I.; Lopes, J. H.; Lucchesi, D.; Luchinsky, A.; Lucio Martinez, M.; Luo, H.; Lupato, A.; Luppi, E.; Lupton, O.; Lusiani, A.; Lyu, X.; Machefert, F.; Maciuc, F.; Macko, V.; Mackowiak, P.; Maddrell-Mander, S.; Maev, O.; Maguire, K.; Maisuzenko, D.; Majewski, M. W.; Malde, S.; Malecki, B.; Malinin, A.; Maltsev, T.; Manca, G.; Mancinelli, G.; Marangotto, D.; Maratas, J.; Marchand, J. F.; Marconi, U.; Marin Benito, C.; Marinangeli, M.; Marino, P.; Marks, J.; Martellotti, G.; Martin, M.; Martinelli, M.; Martinez Santos, D.; Martinez Vidal, F.; Massacrier, L. M.; Massafferri, A.; Matev, R.; Mathad, A.; Mathe, Z.; Matteuzzi, C.; Mauri, A.; Maurice, E.; Maurin, B.; Mazurov, A.; McCann, M.; McNab, A.; McNulty, R.; Mead, J. V.; Meadows, B.; Meaux, C.; Meier, F.; Meinert, N.; Melnychuk, D.; Merk, M.; Merli, A.; Michielin, E.; Milanes, D. A.; Millard, E.; Minard, M.-N.; Minzoni, L.; Mitzel, D. S.; Mogini, A.; Molina Rodriguez, J.; Mombächer, T.; Monroy, I. A.; Monteil, S.; Morandin, M.; Morello, M. J.; Morgunova, O.; Moron, J.; Morris, A. B.; Mountain, R.; Muheim, F.; Mulder, M.; Müller, D.; Müller, J.; Müller, K.; Müller, V.; Naik, P.; Nakada, T.; Nandakumar, R.; Nandi, A.; Nasteva, I.; Needham, M.; Neri, N.; Neubert, S.; Neufeld, N.; Neuner, M.; Nguyen, T. D.; Nguyen-Mau, C.; Nieswand, S.; Niet, R.; Nikitin, N.; Nikodem, T.; Nogay, A.; O'Hanlon, D. P.; Oblakowska-Mucha, A.; Obraztsov, V.; Ogilvy, S.; Oldeman, R.; Onderwater, C. J. G.; Ossowska, A.; Otalora Goicochea, J. M.; Owen, P.; Oyanguren, A.; Pais, P. R.; Palano, A.; Palutan, M.; Papanestis, A.; Pappagallo, M.; Pappalardo, L. L.; Parker, W.; Parkes, C.; Passaleva, G.; Pastore, A.; Patel, M.; Patrignani, C.; Pearce, A.; Pellegrino, A.; Penso, G.; Pepe Altarelli, M.; Perazzini, S.; Perret, P.; Pescatore, L.; Petridis, K.; Petrolini, A.; Petrov, A.; Petruzzo, M.; Picatoste Olloqui, E.; Pietrzyk, B.; Pikies, M.; Pinci, D.; Pisani, F.; Pistone, A.; Piucci, A.; Placinta, V.; Playfer, S.; Plo Casasus, M.; Polci, F.; Poli Lener, M.; Poluektov, A.; Polyakov, I.; Polycarpo, E.; Pomery, G. J.; Ponce, S.; Popov, A.; Popov, D.; Poslavskii, S.; Potterat, C.; Price, E.; Prisciandaro, J.; Prouve, C.; Pugatch, V.; Puig Navarro, A.; Pullen, H.; Punzi, G.; Qian, W.; Quagliani, R.; Quintana, B.; Rachwal, B.; Rademacker, J. H.; Rama, M.; Ramos Pernas, M.; Rangel, M. S.; Raniuk, I.; Ratnikov, F.; Raven, G.; Ravonel Salzgeber, M.; Reboud, M.; Redi, F.; Reichert, S.; dos Reis, A. C.; Remon Alepuz, C.; Renaudin, V.; Ricciardi, S.; Richards, S.; Rihl, M.; Rinnert, K.; Rives Molina, V.; Robbe, P.; Robert, A.; Rodrigues, A. B.; Rodrigues, E.; Rodriguez Lopez, J. A.; Rogozhnikov, A.; Roiser, S.; Rollings, A.; Romanovskiy, V.; Romero Vidal, A.; Ronayne, J. W.; Rotondo, M.; Rudolph, M. S.; Ruf, T.; Ruiz Valls, P.; Ruiz Vidal, J.; Saborido Silva, J. J.; Sadykhov, E.; Sagidova, N.; Saitta, B.; Salustino Guimaraes, V.; Sanchez Mayordomo, C.; Sanmartin Sedes, B.; Santacesaria, R.; Santamarina Rios, C.; Santimaria, M.; Santovetti, E.; Sarpis, G.; Sarti, A.; Satriano, C.; Satta, A.; Saunders, D. M.; Savrina, D.; Schael, S.; Schellenberg, M.; Schiller, M.; Schindler, H.; Schmelling, M.; Schmelzer, T.; Schmidt, B.; Schneider, O.; Schopper, A.; Schreiner, H. F.; Schubiger, M.; Schune, M.-H.; Schwemmer, R.; Sciascia, B.; Sciubba, A.; Semennikov, A.; Sepulveda, E. S.; Sergi, A.; Serra, N.; Serrano, J.; Sestini, L.; Seyfert, P.; Shapkin, M.; Shapoval, I.; Shcheglov, Y.; Shears, T.; Shekhtman, L.; Shevchenko, V.; Siddi, B. G.; Silva Coutinho, R.; Silva de Oliveira, L.; Simi, G.; Simone, S.; Sirendi, M.; Skidmore, N.; Skwarnicki, T.; Smith, E.; Smith, I. T.; Smith, J.; Smith, M.; Soares Lavra, l.; Sokoloff, M. D.; Soler, F. J. P.; Souza De Paula, B.; Spaan, B.; Spradlin, P.; Sridharan, S.; Stagni, F.; Stahl, M.; Stahl, S.; Stefko, P.; Stefkova, S.; Steinkamp, O.; Stemmle, S.; Stenyakin, O.; Stepanova, M.; Stevens, H.; Stone, S.; Storaci, B.; Stracka, S.; Stramaglia, M. E.; Straticiuc, M.; Straumann, U.; Sun, J.; Sun, L.; Sutcliffe, W.; Swientek, K.; Syropoulos, V.; Szumlak, T.; Szymanski, M.; T'Jampens, S.; Tayduganov, A.; Tekampe, T.; Tellarini, G.; Teubert, F.; Thomas, E.; van Tilburg, J.; Tilley, M. J.; Tisserand, V.; Tobin, M.; Tolk, S.; Tomassetti, L.; Tonelli, D.; Toriello, F.; Tourinho Jadallah Aoude, R.; Tournefier, E.; Traill, M.; Tran, M. T.; Tresch, M.; Trisovic, A.; Tsaregorodtsev, A.; Tsopelas, P.; Tully, A.; Tuning, N.; Ukleja, A.; Usachov, A.; Ustyuzhanin, A.; Uwer, U.; Vacca, C.; Vagner, A.; Vagnoni, V.; Valassi, A.; Valat, S.; Valenti, G.; Vazquez Gomez, R.; Vazquez Regueiro, P.; Vecchi, S.; van Veghel, M.; Velthuis, J. J.; Veltri, M.; Veneziano, G.; Venkateswaran, A.; Verlage, T. A.; Vernet, M.; Vesterinen, M.; Viana Barbosa, J. V.; Viaud, B.; Vieira, D.; Vieites Diaz, M.; Viemann, H.; Vilasis-Cardona, X.; Vitti, M.; Volkov, V.; Vollhardt, A.; Voneki, B.; Vorobyev, A.; Vorobyev, V.; Voß, C.; de Vries, J. A.; Vázquez Sierra, C.; Waldi, R.; Wallace, C.; Wallace, R.; Walsh, J.; Wang, J.; Ward, D. R.; Wark, H. M.; Watson, N. K.; Websdale, D.; Weiden, A.; Weisser, C.; Whitehead, M.; Wicht, J.; Wilkinson, G.; Wilkinson, M.; Williams, M.; Williams, M. P.; Williams, M.; Williams, T.; Wilson, F. F.; Wimberley, J.; Winn, M.; Wishahi, J.; Wislicki, W.; Witek, M.; Wormser, G.; Wotton, S. A.; Wraight, K.; Wyllie, K.; Xie, Y.; Xu, M.; Xu, Z.; Yang, Z.; Yang, Z.; Yao, Y.; Yin, H.; Yu, J.; Yuan, X.; Yushchenko, O.; Zarebski, K. A.; Zavertyaev, M.; Zhang, L.; Zhang, Y.; Zhelezov, A.; Zheng, Y.; Zhu, X.; Zhukov, V.; Zonneveld, J. B.; Zucchelli, S.; LHCb Collaboration

    2017-12-01

    The decays χc 1→J /ψ μ+μ- and χc 2→J /ψ μ+μ- are observed and used to study the resonance parameters of the χc 1 and χc 2 mesons. The masses of these states are measured to be m (χc 1)=3510.71 ±0.04 (stat ) ±0.09 (syst ) MeV and m (χc 2)=3556.10 ±0.06 (stat ) ±0.11 (syst ) MeV , where the knowledge of the momentum scale for charged particles dominates the systematic uncertainty. The momentum-scale uncertainties largely cancel in the mass difference m (χc 2)-m (χc 1)=45.39 ±0.07 (stat ) ±0.03 (syst ) MeV . The natural width of the χc 2 meson is measured to be Γ (χc 2)=2.10 ±0.20 (stat ) ±0.02 (syst ) MeV . These results are in good agreement with and have comparable precision to the current world averages.

  19. 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 ...

  20. Low temperature cooking of pork meat - Physicochemical and sensory aspects.

    PubMed

    Becker, André; Boulaaba, Annika; Pingen, Sylvia; Krischek, Carsten; Klein, Günter

    2016-08-01

    Low-temperature cooking is increasingly used in the food sector. This study compared three different low temperature heating methods and one conventional cooking procedure of pork meat in a combi steamer with special emphasis on sensory parameters. Low temperature, long time (LTLT) treatments over 20h at 53°C or 58°C (LTLT 53°C or 58°C) showed considerable effects on meat tenderization. Heating to a core temperature of 60°C (low temperature method=LT) at 60°C oven temperature resulted in less tender but clearly juicier meat. LTLT 53°C and LT were evaluated as being equally acceptable by the panelists. The tenderest meat (LTLT 58°C) was mainly rejected because of a crumbly and dry mouth feeling. Conventional heating to a core temperature of 80°C at 180°C oven temperature resulted in low eating quality due to high toughness and low juiciness. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. 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.

  2. Search for h c → π + π - J / ψ via ψ ( 3686 ) → π 0 π + π - J / ψ

    DOE PAGES

    Ablikim, M.; Achasov, M. N.; Ahmed, S.; ...

    2018-03-01

    Using a data sample of 448.1 × 10 6 ψ(3686) events collected with the BESIII detector operating at the BEPCII, we perform search for the hadronic transition h c → π +π -J/ψ via ψ(3686) → π 0h c. No signals of the transition are observed, and the upper limit on the product branching fraction B(ψ(3686) → π0hc)B(h c → π +π -J/ψ) at the 90% confidence level is determined to be 2.0 × 10 -6. This is the most stringent upper limit to date.

  3. Search for h c → π + π - J / ψ via ψ ( 3686 ) → π 0 π + π - J / ψ

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

    Ablikim, M.; Achasov, M. N.; Ahmed, S.

    Using a data sample of 448.1 × 10 6 ψ(3686) events collected with the BESIII detector operating at the BEPCII, we perform search for the hadronic transition h c → π +π -J/ψ via ψ(3686) → π 0h c. No signals of the transition are observed, and the upper limit on the product branching fraction B(ψ(3686) → π0hc)B(h c → π +π -J/ψ) at the 90% confidence level is determined to be 2.0 × 10 -6. This is the most stringent upper limit to date.

  4. International Union, UAW v. Johnson Controls, Inc.

    PubMed

    1991-03-20

    Johnson Controls, a battery manufacturing plant, instituted a policy barring women of child-bearing capacity from jobs involving actual or potential lead exposure exceeding the Occupational Safety and Health Administration (OSHA) standard. Employees affected by this policy sued under Title VII, which forbids sex discrimination in the work place. The Supreme Court held that Title VII, as amended by the Pregnancy Discrimination Act, forbids sex-specific fetal protection policies. Johnson Controls' policy discriminates against women by disregarding evidence of lead's effect on the male reproductive system. Further, Johnson Controls' defense that their policy was justified by an occupational qualification, here safety, fails as well because any qualification must be related to the essential interests of the business. As fetuses are neither customers nor parties whose safety is essential to battery manufacturing, fetal safety cannot justify the discrimination.

  5. 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.

  6. Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.

    PubMed

    Roldan, Mar; Antequera, Teresa; Armenteros, Monica; Ruiz, Jorge

    2014-04-15

    Forty-five lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70 and 80 °C) and time (6, 12 and 24 h) to assess the effect on the oxidative stability of lipids and proteins. Heating induced both lipid and protein oxidation in lamb loins. Higher cooking temperature-time combinations increased conjugated dienes and decreased thiobarbituric reactive substances (TBARS) values and hexanal. Total protein carbonyls increased throughout time at all cooking temperatures considered, while α-aminoadipic (AAS) and γ-glutamic semialdehydes (GGS) increased when cooking at 60 °C but not at 80 °C. Links between the decrease in secondary compounds from lipid oxidation due to cooking at higher temperatures and for longer times with the increased levels of 3-methylbutanal and greater differences between total protein carbonyls and AAS plus GGS were hypothesised. Copyright © 2013 Elsevier Ltd. All rights reserved.

  7. Where are χ _{cJ}(3P)?

    NASA Astrophysics Data System (ADS)

    Chen, Dian-Yong

    2016-12-01

    In the present work, we propose Y(4140) as the χ _{c1}(3P) state by studying the χ _{c1} π ^+ π ^- invariant mass spectrum of the B→ K χ _{c1} π ^+ π ^- process. In the Dbar{D} invariant mass spectrum of the B→ K Dbar{D} process, we find a new resonance with the mass and width to be ( 4083.0 ± 5.0) and (24.1 ± 15.4) MeV, respectively, which could be a good candidate of the χ _{c0}(3P) state. The theoretical investigations on the decay behaviors of the χ _{cJ}(3P) in the present work support the assignments of the Y(4140) and Y(4080) as the χ _{c1}(3P) and χ _{c0}(3P) states, respectively. In addition, the χ _{c2}(3P) state is predicted to be a very narrow state. The results in the present work could be tested by further experiments in the LHCb and forthcoming Belle II.

  8. 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.

  9. Chronic Intermittent Ethanol Inhalation Increases Ethanol Self-administration in both C57BL/6J and DBA/2J Mice

    PubMed Central

    McCool, Brian A.; Chappell, Ann M.

    2015-01-01

    Inbred mouse strains provide significant opportunities to understand the genetic mechanisms controlling ethanol-directed behaviors and neurobiology. They have been specifically employed to understand cellular mechanisms contributing to ethanol consumption, acute intoxication, and sensitivities to chronic effects. However, limited ethanol consumption by some strains has restricted our understanding of clinically relevant endpoints such as dependence-related ethanol intake. Previous work with a novel tastant-substitution procedure using monosodium glutamate (MSG or umami flavor) has shown that the procedure greatly enhances ethanol consumption by mouse strains that express limited drinking phenotypes using other methods. In the current study, we employ this MSG-substitution procedure to examine how ethanol dependence, induced with passive vapor inhalation, modifies ethanol drinking in C57BL/6J and DBA/2J mice. These strains represent ‘high’ and ‘low’ drinking phenotypes, respectively. We found that the MSG substitution greatly facilitates ethanol drinking in both strains, and likewise, ethanol dependence increased ethanol consumption regardless of strain. However, DBA/2J mice exhibited greater sensitivity dependence-enhanced drinking, as represented by consumption behaviors directed at lower ethanol concentrations and relative to baseline intake levels. DBA/2J mice also exhibited significant withdrawal-associated anxiety-like behavior while C57BL/6J mice did not. These findings suggest that the MSG-substitution procedure can be employed to examine dependence-enhanced ethanol consumption across a range of drinking phenotypes, and that C57BL/6J and DBA/2J mice may represent unique neurobehavioral pathways for developing dependence-enhanced ethanol consumption. PMID:25659650

  10. Chronic intermittent ethanol inhalation increases ethanol self-administration in both C57BL/6J and DBA/2J mice.

    PubMed

    McCool, Brian A; Chappell, Ann M

    2015-03-01

    Inbred mouse strains provide significant opportunities to understand the genetic mechanisms controlling ethanol-directed behaviors and neurobiology. They have been specifically employed to understand cellular mechanisms contributing to ethanol consumption, acute intoxication, and sensitivities to chronic effects. However, limited ethanol consumption by some strains has restricted our understanding of clinically relevant endpoints such as dependence-related ethanol intake. Previous work with a novel tastant-substitution procedure using monosodium glutamate (MSG or umami flavor) has shown that the procedure greatly enhances ethanol consumption by mouse strains that express limited drinking phenotypes using other methods. In the current study, we employ this MSG-substitution procedure to examine how ethanol dependence, induced with passive vapor inhalation, modifies ethanol drinking in C57BL/6J and DBA/2J mice. These strains represent 'high' and 'low' drinking phenotypes, respectively. We found that the MSG substitution greatly facilitates ethanol drinking in both strains, and likewise, ethanol dependence increased ethanol consumption regardless of strain. However, DBA/2J mice exhibited greater sensitivity dependence-enhanced drinking, as represented by consumption behaviors directed at lower ethanol concentrations and relative to baseline intake levels. DBA/2J mice also exhibited significant withdrawal-associated anxiety-like behavior while C57BL/6J mice did not. These findings suggest that the MSG-substitution procedure can be employed to examine dependence-enhanced ethanol consumption across a range of drinking phenotypes, and that C57BL/6J and DBA/2J mice may represent unique neurobehavioral pathways for developing dependence-enhanced ethanol consumption. Copyright © 2015 Elsevier Inc. All rights reserved.

  11. Intestinal barrier analysis by assessment of mucins, tight junctions, and α-defensins in healthy C57BL/6J and BALB/cJ mice

    PubMed Central

    Volynets, Valentina; Rings, Andreas; Bárdos, Gyöngyi; Ostaff, Maureen J.; Wehkamp, Jan; Bischoff, Stephan C.

    2016-01-01

    ABSTRACT The intestinal barrier is gaining increasing attention because it is related to intestinal homeostasis and disease. Different parameters have been used in the past to assess intestinal barrier functions in experimental studies; however most of them are poorly defined in healthy mice. Here, we compared a number of barrier markers in healthy mice, established normal values and correlations. In 48 mice (24 C57BL/6J, 24 BALB/cJ background), we measured mucus thickness, and expression of mucin-2, α-defensin-1 and -4, zonula occludens-1, occludin, junctional adhesion molecule-A, claudin-1, 2 and -5. We also analyzed claudin-3 and fatty acid binding protein-2 in urine and plasma, respectively. A higher expression of mucin-2 protein was found in the colon compared to the ileum. In contrast, the α-defensins-1 and -4 were expressed almost exclusively in the ileum. The protein expression of the tight junction molecules claudin-1, occludin and zonula occludens-1 did not differ between colon and ileum, although some differences occurred at the mRNA level. No age- or gender-related differences were found. Differences between C57BL/6J and BALB/cJ mice were found for α-defensin-1 and -4 mRNA expression, and for urine and plasma marker concentrations. The α-defensin-1 mRNA correlated with claudin-5 mRNA, whereas α-defensin-4 mRNA correlated with claudin-3 concentrations in urine. In conclusion, we identified a number of murine intestinal barrier markers requiring tissue analyses or measurable in urine or plasma. We provide normal values for these markers in mice of different genetic background. Such data might be helpful for future animal studies in which the intestinal barrier is of interest. PMID:27583194

  12. Intestinal barrier analysis by assessment of mucins, tight junctions, and α-defensins in healthy C57BL/6J and BALB/cJ mice.

    PubMed

    Volynets, Valentina; Rings, Andreas; Bárdos, Gyöngyi; Ostaff, Maureen J; Wehkamp, Jan; Bischoff, Stephan C

    2016-01-01

    The intestinal barrier is gaining increasing attention because it is related to intestinal homeostasis and disease. Different parameters have been used in the past to assess intestinal barrier functions in experimental studies; however most of them are poorly defined in healthy mice. Here, we compared a number of barrier markers in healthy mice, established normal values and correlations. In 48 mice (24 C57BL/6J, 24 BALB/cJ background), we measured mucus thickness, and expression of mucin-2, α-defensin-1 and -4, zonula occludens-1, occludin, junctional adhesion molecule-A, claudin-1, 2 and -5. We also analyzed claudin-3 and fatty acid binding protein-2 in urine and plasma, respectively. A higher expression of mucin-2 protein was found in the colon compared to the ileum. In contrast, the α-defensins-1 and -4 were expressed almost exclusively in the ileum. The protein expression of the tight junction molecules claudin-1, occludin and zonula occludens-1 did not differ between colon and ileum, although some differences occurred at the mRNA level. No age- or gender-related differences were found. Differences between C57BL/6J and BALB/cJ mice were found for α-defensin-1 and -4 mRNA expression, and for urine and plasma marker concentrations. The α-defensin-1 mRNA correlated with claudin-5 mRNA, whereas α-defensin-4 mRNA correlated with claudin-3 concentrations in urine. In conclusion, we identified a number of murine intestinal barrier markers requiring tissue analyses or measurable in urine or plasma. We provide normal values for these markers in mice of different genetic background. Such data might be helpful for future animal studies in which the intestinal barrier is of interest.

  13. 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)

  14. Wallerian degeneration in C57BL/6J and A/J mice: differences in time course of neurofilament and myelin breakdown, macrophage recruitment and iNOS expression

    PubMed Central

    de la Hoz, Cristiane L R; Oliveira, Alexandre L R; de S Queiroz, Luciano; Langone, Francesco

    2003-01-01

    The lower regeneration potential reported for C57BL/6J mice strain after peripheral nerve lesion may result from alterations in crucial events during Wallerian degeneration. We analysed neurofilament and myelin breakdown, macrophage recruitment, NADPH-diaphorase reaction and inducible nitric oxide synthase (iNOS) expression in transected sciatic nerves of C57BL/6J and A/J mice. The neurofilament volume density was lower in C57BL/6J strain mice at 1 and 3 days after lesion, and later equalled the density observed in A/J. C57BL/6J mice presented a high number of cells containing myelin debris, 3 and 5 days after the lesion. In both strains iNOS immunoreactivity was intense in macrophages and less evident in Schwann cells. However, a delay in macrophage recruitment and a lower percentage of iNOS-expressing macrophages on the third day were observed in C57BL/6J mice. NADPH-diaphorase reaction disclosed a similar pattern for both strains until the seventh day. However, at 5 days, cells with slender processes involving ellipsoid segments showed a well-defined cytoplasmic labelling in C57BL/6J whereas in A/J most of these cells exhibited a more granular and disperse labelling. We propose that these differences between A/J and C57BL/6J strains during Wallerian degeneration may be implicated in the lower regeneration potential observed in the latter. PMID:14686692

  15. 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

  16. J/ψ and ψ(2S) Radiative Transitions to ηc

    NASA Astrophysics Data System (ADS)

    Mitchell, R. E.; Shepherd, M. R.; Besson, D.; Pedlar, T. K.; Cronin-Hennessy, D.; Gao, K. Y.; Hietala, J.; Kubota, Y.; Klein, T.; Lang, B. W.; Poling, R.; Scott, A. W.; Zweber, P.; Dobbs, S.; Metreveli, Z.; Seth, K. K.; Tomaradze, A.; Libby, J.; Powell, A.; Wilkinson, G.; Ecklund, K. M.; Love, W.; Savinov, V.; Lopez, A.; Mendez, H.; Ramirez, J.; Ge, J. Y.; Miller, D. H.; Shipsey, I. P. J.; Xin, B.; Adams, G. S.; Anderson, M.; Cummings, J. P.; Danko, I.; Hu, D.; Moziak, B.; Napolitano, J.; He, Q.; Insler, J.; Muramatsu, H.; Park, C. S.; Thorndike, E. H.; Yang, F.; Artuso, M.; Blusk, S.; Khalil, S.; Li, J.; Mountain, R.; Nisar, S.; Randrianarivony, K.; Sultana, N.; Skwarnicki, T.; Stone, S.; Wang, J. C.; Zhang, L. M.; Bonvicini, G.; Cinabro, D.; Dubrovin, M.; Lincoln, A.; Naik, P.; Rademacker, J.; Asner, D. M.; Edwards, K. W.; Reed, J.; Briere, R. A.; Ferguson, T.; Tatishvili, G.; Vogel, H.; Watkins, M. E.; Rosner, J. L.; Alexander, J. P.; Cassel, D. G.; Duboscq, J. E.; Ehrlich, R.; Fields, L.; Galik, R. S.; Gibbons, L.; Gray, R.; Gray, S. W.; Hartill, D. L.; Heltsley, B. K.; Hertz, D.; Hunt, J. M.; Kandaswamy, J.; Kreinick, D. L.; Kuznetsov, V. E.; Ledoux, J.; Mahlke-Krüger, H.; Mohapatra, D.; Onyisi, P. U. E.; Patterson, J. R.; Peterson, D.; Riley, D.; Ryd, A.; Sadoff, A. J.; Shi, X.; Stroiney, S.; Sun, W. M.; Wilksen, T.; Athar, S. B.; Patel, R.; Yelton, J.; Rubin, P.; Eisenstein, B. I.; Karliner, I.; Mehrabyan, S.; Lowrey, N.; Selen, M.; White, E. J.; Wiss, J.

    2009-01-01

    Using 2.45×107 ψ(2S) decays collected with the CLEO-c detector at the Cornell Electron Storage Ring we present the most precise measurements of magnetic dipole transitions in the charmonium system. We measure B(ψ(2S)→γηc)=(4.32±0.16±0.60)×10-3, B(J/ψ→γηc)/B(ψ(2S)→γηc)=4.59±0.23±0.64, and B(J/ψ→γηc)=(1.98±0.09±0.30)%. We observe a distortion in the ηc line shape due to the photon-energy dependence of the magnetic dipole transition rate. We find that measurements of the ηc mass are sensitive to the line shape, suggesting an explanation for the discrepancy between measurements of the ηc mass in radiative transitions and other production mechanisms.

  17. CYP2C19*2 status in patients with Stevens-Johnson syndrome and toxic epidermal necrolysis

    PubMed Central

    Laska, Amanda J; Han, Marie J; Lospinoso, Josh A; Brown, Patrick J; Beachkofsky, Thomas M

    2017-01-01

    Purpose Genetic polymorphisms have been linked to an increased predisposition to developing certain diseases. For example, patients of Han-Chinese descent carrying the HLA-B*1502 allele are at an increased risk of developing Stevens-Johnson syndrome and toxic epidermal necrolysis (SJS/TEN) if given carbamazepine. Given the complexity of in vivo drug metabolism, it is plausible that the activity of enzyme systems unrelated to specific drug metabolism may be important. Although multiple biomarkers have been identified in unique ethnic groups, there has yet to be a study investigating the presence of the slow metabolizing allele of CYP2C19, denoted CYP2C19*2, in diverse groups and the risk of developing SJS/TEN. Patients and methods This study looked into the carrier status of CYP2C19*2, a poor metabolizing variant of CYP2C19, in patients diagnosed with SJS/TEN. We looked at its status in our series as a whole and when patients were divided by ethnicity. Genomic DNA was extracted from formalin-fixed paraffin-embedded tissue of patients with biopsy-proven SJS/TEN and real-time polymerase chain reaction was used to assess for the presence of CYP2C19*2. Results CYP2C19*2 status was determined in 47 patients. Twenty-nine of these 47 patients had a single medication implicated as causing their disease, and eight of these patients were heterozygous or homozygous for CYP2C19*2. There was insufficient evidence to conclude that the presence of CYP2C19*2 is an independent predictor of risk for developing SJS/TEN in our series as a whole. This analysis also confirmed that the frequency of the CYP2C19*2 polymorphism within the different ethnicities in our series did not vary statistically from reported ethnic rates. Conclusion Our study was unable to show a relationship between CYP2C19*2 status and predisposition toward SJS/TEN. We had a heterogeneous population, making it difficult to control for possible confounding factors. PMID:28553132

  18. 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...

  19. Robotic Technology Efforts at the NASA/Johnson Space Center

    NASA Technical Reports Server (NTRS)

    Diftler, Ron

    2017-01-01

    The NASA/Johnson Space Center has been developing robotic systems in support of space exploration for more than two decades. The goal of the Center's Robotic Systems Technology Branch is to design and build hardware and software to assist astronauts in performing their mission. These systems include: rovers, humanoid robots, inspection devices and wearable robotics. Inspection systems provide external views of space vehicles to search for surface damage and also maneuver inside restricted areas to verify proper connections. New concepts in human and robotic rovers offer solutions for navigating difficult terrain expected in future planetary missions. An important objective for humanoid robots is to relieve the crew of "dull, dirty or dangerous" tasks allowing them more time to perform their important science and exploration missions. Wearable robotics one of the Center's newest development areas can provide crew with low mass exercise capability and also augment an astronaut's strength while wearing a space suit. This presentation will describe the robotic technology and prototypes developed at the Johnson Space Center that are the basis for future flight systems. An overview of inspection robots will show their operation on the ground and in-orbit. Rovers with independent wheel modules, crab steering, and active suspension are able to climb over large obstacles, and nimbly maneuver around others. Humanoid robots, including the First Humanoid Robot in Space: Robonaut 2, demonstrate capabilities that will lead to robotic caretakers for human habitats in space, and on Mars. The Center's Wearable Robotics Lab supports work in assistive and sensing devices, including exoskeletons, force measuring shoes, and grasp assist gloves.

  20. Novel object exploration in the C58/J mouse model of autistic-like behavior.

    PubMed

    Blick, Mikkal G; Puchalski, Breann H; Bolanos, Veronica J; Wolfe, Kaitlin M; Green, Matthew C; Ryan, Bryce C

    2015-04-01

    Mouse models of autistic like behaviors are a valuable tool to use when studying the causes, symptoms, and potential treatments for autism. The inbred C58/J strain is a strain of interest for this model and has previously been shown to possess face validity for some of the core traits of autism, including low social behavior and elevated motor stereotypies. Higher order repetitive behaviors have not been extensively studied in this strain, or in mice in general. In this study, we looked for evidence of higher-order repetitive behaviors in the C58/J strain using a novel object assay. This assay utilized a mouse's natural exploratory behavior among unfamiliar objects to identify potential sequencing patterns in motor activity. The motor stereotypies displayed by the C58/J strain during testing were consistent with past studies. The C58/J strain also displayed a high preference for a single object in the round arena assays and the females demonstrating elevated sequencing patterns in the round arena. Although the C58/J strain did not show pervasive evidence of higher-order repetitive behaviors across all measures, there was evidence of higher order repetitive behaviors in certain situations. This study further demonstrates the potential of the C58/J mouse strains as a model for lower-order and potentially, higher-order repetitive behaviors. This study also demonstrates that the shape of the novel object arena can change the behavior displayed by the test animals. Further studies utilizing the C58/J strain and further validation of the novel object assay are warranted. Copyright © 2014 Elsevier B.V. All rights reserved.

  1. NREL, Sandia, and Johnson Controls See Significant Water Savings for HPC

    Science.gov Websites

    Cooling | Energy Systems Integration Facility | NREL NREL, Sandia and Johnson Controls save 1M Gallons of Water a Year for HPC Cooling NREL, Sandia, and Johnson Controls See Significant Water Savings for HPC Cooling NREL partnered with Sandia National Laboratories and Johnson Controls to install the

  2. Laboratory demonstration and field verification of a Wireless Cookstove Sensing System (WiCS) for determining cooking duration and fuel consumption

    DOE PAGES

    Graham, Eric A.; Patange, Omkar; Lukac, Martin; ...

    2014-08-27

    With improved cookstoves (ICs) increasingly distributed to households for a range of air pollution interventions and carbon-credit programs, it has become necessary to accurately monitor the duration of cooking and the amount of fuel consumed. In this study, laboratory trials were used to create temperature-based algorithms for quantifying cooking duration and estimating fuel consumption from stove temperatures. Field validation of the algorithms employed a Wireless Cookstove Sensing System (WiCS) that offers remote, low-cost temperature sensing and the wireless transmission of temperature data to a centralized database using local cellular networks. Field trials included 68 unscripted household cooking events. In themore » laboratory, temperature responses of the IC body and that of a removable temperature probe (J-bar) followed well-known physical models during cooking, indicating that location of the temperature sensor is not critical. In the laboratory, the classification correctly identified active cooking 97.2% of the time. In the field, the cooking duration was not statistically different from that recorded by trained volunteers; the average difference between calculated and observed cooking times was 0.03 ± 0.31 h (mean ± SD). In the laboratory, energy flux from the IC was calculated using temperatures measured by the J-bar and on the IC body and found to be proportional to the total energy in the consumed fuel, with an r 2 correlation value of 0.95. Here in the field, the average fuel consumption was calculated to be 0.97 ± 0.32 kg compared to that recorded by volunteers of 1.19 ± 0.37 kg with an average difference between calculated and observed fuel mass of 0.21 ± 0.37 kg per event. Finally, despite wide variation in observed cooking duration and fuel consumption per event, a relatively constant rate of fuel consumption of 0.48 kg h -1 was calculated for users of the same type of IC.« less

  3. Desalination with Carbon Aerogel Electrodes

    DTIC Science & Technology

    1996-12-04

    Desalination with Carbon Aerogel Electrodes Joseph C. Farmer, Jeffrey H Richardson and David V Fix Chemistry and Materials Science Department Lawrence...Department of Interior, 190 pages, May (1966). 9. A. M. Johnson, A. W. Venolia, J. Newman, R. G. Wilbourne , C. M. Wong,, W. S. Gillam, S. Johnson, R. H...200 056, 31 pages, March (1970). 10. A. M. Johnson, A. W. Venolia, R. G. Wilbourne , J. Newman, "The Electrosorb Process for Desalting Water," Marquardt

  4. Effects of cooking and storage on residues of cyadox in chicken muscle.

    PubMed

    Zhang, Yanling; Wang, Yulian; Huang, Lingli; Chen, Dongmei; Tao, Yanfei; Yuan, Zonghui

    2005-12-14

    The aim of this study was to investigate the depletion of residues of cyadox in chicken muscle over time. The heat stabilities of cyadox (CYX) and its two metabolites, 1,4-bisdesoxycyadox (BDCYX) and quinoxaline-2-carboxylic acid (QCA), in water, cooking oil, and as incurred residues in chicken muscle were investigated. CYX was shown to be unstable with a half-life of about 37.7 min in 100 degrees C water. In hot cooking oil at 180 degrees C, all three compounds were unstable. CYX decreased quickly and was not able to be detected after heating for 2 min. Diode-array analysis of CYX standard solution in cooking oil indicated that a portion of BDCYX was formed. The residues of CYX and BDCYX deteriorated rapidly in frozen storage, while that of QCA changed slowly. Muscles containing CYX residues were boiled, microwaved, or fried for the specified times. During boiling, CYX and BDCYX were reduced 94% and 81% in 10 min, respectively. During microwave cooking, CYX and BDCYX were reduced 54% and 47% in 2.5 min, respectively. During frying, CYX and BDCYX were reduced 86% and 76%, respectively. No significant reduction of QCA was found for the three cooking methods. The half-lives of CYX residues in cooked chicken muscles were estimated as follows: 2.22 min for CYX and 4.44 min for BDCYX by boiling; 6.66 min for CYX and 9.36 min for BDCYX by microwaving.

  5. 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...

  6. Different Patterns in Muscular Strength and Hypertrophy Adaptations in Untrained Individuals Undergoing Nonperiodized and Periodized Strength Regimens.

    PubMed

    De Souza, Eduardo O; Tricoli, Valmor; Rauch, Jacob; Alvarez, Michael R; Laurentino, Gilberto; Aihara, André Y; Cardoso, Fabiano N; Roschel, Hamilton; Ugrinowitsch, Carlos

    2018-05-01

    De Souza, EO, Tricoli, V, Rauch, J, Alvarez, MR, Laurentino, G, Aihara, AY, Cardoso, FN, Roschel, H, and Ugrinowitsch, C. Different patterns in muscular strength and hypertrophy adaptations in untrained individuals undergoing non-periodized and periodized strength regimens. J Strength Cond Res 32(5): 1238-1244, 2018-This study investigated the effects of nonperiodized (NP), traditional periodization (TP), and daily undulating periodization (UP) regimens on muscle strength and hypertrophy in untrained individuals. Thirty-three recreationally active males were randomly divided into 4 groups: NP: n = 8; TP: n = 9; UP: n = 8, and control group (C): n = 8. Experimental groups underwent a 12-week strength training program consisting of 2 sessions per week. Muscle strength and quadriceps cross-sectional area (QCSA) were assessed at baseline, 6 weeks (i.e., mid-point) and after 12 weeks. All training groups increased squat 1RM from pre to 6 weeks mid (NP: 17.02%, TP: 7.7%, and UP: 12.9%, p ≤ 0.002) and pre to post 12 weeks (NP: 19.5%, TP: 17.9%, and UP: 20.4%, p ≤ 0.0001). Traditional periodization was the only group that increased squat 1RM from 6 weeks mid to 12-week period (9.4%, p ≤ 0.008). All training groups increased QCSA from pre to 6 weeks mid (NP: 5.1%, TP: 4.6%, and UP: 5.3%, p ≤ 0.0006) and from pre to post 12 weeks (NP: 8.1%, TP: 11.3%, and UP: 8.7%, p ≤ 0.0001). From 6 weeks mid to 12-week period, TP and UP were the only groups that increased QCSA (6.4 and 3.7%, p ≤ 0.02). There were no significant changes for all dependent variables in C group across the time (p ≥ 0.05). In conclusion, our results demonstrated similar training-induced adaptations after 12 weeks of NP and periodized regimens. However, our findings suggest that in the latter half of the study (i.e., after the initial 6 weeks), the periodized regimens elicited greater rates of muscular adaptations compared with NP regimens. Strength coaches and practitioners should be aware that

  7. Effect of chard powder on colour and aroma formation in cooked sausages

    NASA Astrophysics Data System (ADS)

    Nasonova, V. V.; Tunieva, E. K.

    2017-09-01

    The use of nitrate-containing vegetable powders instead of sodium nitrite in meat products requires changes in technological production parameters in order to obtain traditional organoleptic characteristics in the finished products. The aim of this work was to study the effect of chard powder on colour and aroma formation in cooked sausages. Cooked sausage samples were: control with nitrite curing mixture; type 1 sausages with chard powder and ascorbic acid; type 2 sausages with chard powder and sodium ascorbate. To transform nitrate ions contained in the vegetable chard powder to nitrite ions using a denitrifying culture, preliminary thermal treatments were used: 30 and 60 min at 40±2°C, after which the sausages were cooked until a temperature of 72±2°C was achieved. The sausages were stored for 40 days at 0-6°C. When sausage meat was initially held at 40°C for 60 min, a homogenous pink colour formed in the sausages with the vegetable powder. The indicators of lightness, redness and yellowness in cooked sausages as well as the indicators of instrumental odour assessment did not differ significantly (p>0.05). The indicators of colour stability during storage were 1.1-3.0% higher in the sausages with the chard powder compared to the control. The mass fraction of sodium nitrite in the experimental sausages was 2.0-2.2 higher than in the control (p>0.05). As a result of cooked sausage storage, the differences in the sodium nitrite content in the control and types 1 and 2 sausages were similar. During storage, the mass fraction of sodium nitrite decreased in types 1 and 2 sausages by 55.6 and 54.8%, respectively (p<0.05). Cooked sausages with the chard powder contained 2.1-2.4 times more sodium nitrate than did control sausages (p<0.05). However, all tested sausage samples complied with legislative requirements in terms of their sodium nitrite and nitrate levels.

  8. Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef.

    PubMed

    Rhee, Min-Suk; Lee, Sun-Young; Hillers, Virginia N; McCurdy, Sandra M; Kang, Dong-Hyun

    2003-06-01

    The objective of this study was to evaluate the thermal inactivation of Escherichia coli O157:H7 in ground beef cooked to an internal temperature of 71.1 degrees C (160 degrees F) under conditions simulating consumer-style cooking methods. To compare a double-sided grill (DSG) with a single-sided grill (SSG), two different cooking methods were used for the SSG: for the one-turnover (OT-SSG) method, a patty was turned once when the internal temperature reached 40 degrees C, and for the multiturnover (MT-SSG) method, a patty was turned every 30 s. Patties (100 g, n = 9) inoculated with a five-strain mixture of E. coli O157: H7 at a concentration of 10(7) CFU/g were cooked until all three temperature readings (for two sides and the center) for a patty were 71.1 degrees C. The surviving E. coli O157:H7 cells were enumerated on sorbitol MacConkey (SMAC) agar and on phenol red agar base with 1% sorbitol (SPRAB). The order of the cooking methods with regard to the cooking time required for the patty to reach 71.1 degrees C was as follows: DSG (2.7 min) < MT-SSG (6.6 min) < OT-SSG (10.9 min). The more rapid, higher-temperature cooking method was more effective (P < 0.01) in destroying E. coli O157:H7 in ground beef. E. coli O157:H7 reduction levels were clearly differentiated among treatments as follows: OT-SSG (4.7 log10 CFU/g) < MT-SSG (5.6 log10 CFU/g) < DSG (6.9 log10 CFU/g). Significantly larger numbers of E. coil O157:H7 were observed on SPRAB than on SMAC agar. To confirm the safety of ground beef cooked to 71.1 degrees C, additional patties (100 g, n = 9) inoculated with lower concentrations of E. coli O157:H7 (10(3) to 10(4) CFU/g) were tested. The ground beef cooked by the OT-SSG method resulted in two (22%) of nine samples testing positive after enrichment, whereas no E. coli O157:H7 was found for samples cooked by the MT-SSG and DSG methods. Our findings suggest that consumers should be advised to either cook ground beef patties in a grill that cooks the top

  9. Observation of χ cJ decaying into the pp̄K⁺K⁻ final state

    DOE PAGES

    Ablikim, M.; Achasov, M. N.; Alberto, D.; ...

    2011-06-27

    First measurements of the decays of the three χ cJ states to pp̄K⁺K⁻ final states are presented. Intermediate Φ→K⁺K⁻ and Λ(1520)→pK⁻ resonance states are observed, and branching fractions for χ cJ→p̄K⁺Λ(1520), Λ(1520)Λ¯¯¯(1520), and Φpp̄ are reported. We also measure branching fractions for direct χ cJ→pp̄K⁺K⁻ decays. These are first observations of χ cJ decays to unstable baryon resonances and provide useful information about the χ cJ states. The experiment uses samples of χ cJ mesons produced via radiative transitions from 106×10⁶ ψ' mesons collected in the BESIII detector at the BEPCII e⁺e⁻ collider.

  10. 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...

  11. Pionic transitions from X(3872) to {chi}{sub cJ}

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

    Dubynskiy, S.; Voloshin, M.B.; William, I.

    2008-01-01

    We consider transitions from the resonance X(3872) to the {chi}{sub cJ} states of charmonium with emission of one or two pions as a means of studying the structure of the X resonance. We find that the relative rates for these transitions to the final states with different J significantly depend on whether the initial state is a pure charmonium state or a four-quark/molecular state.

  12. Probabilistic Analysis for Comparing Fatigue Data Based on Johnson-Weibull Parameters

    NASA Technical Reports Server (NTRS)

    Vlcek, Brian L.; Hendricks, Robert C.; Zaretsky, Erwin V.

    2013-01-01

    Leonard Johnson published a methodology for establishing the confidence that two populations of data are different. Johnson's methodology is dependent on limited combinations of test parameters (Weibull slope, mean life ratio, and degrees of freedom) and a set of complex mathematical equations. In this report, a simplified algebraic equation for confidence numbers is derived based on the original work of Johnson. The confidence numbers calculated with this equation are compared to those obtained graphically by Johnson. Using the ratios of mean life, the resultant values of confidence numbers at the 99 percent level deviate less than 1 percent from those of Johnson. At a 90 percent confidence level, the calculated values differ between +2 and 4 percent. The simplified equation is used to rank the experimental lives of three aluminum alloys (AL 2024, AL 6061, and AL 7075), each tested at three stress levels in rotating beam fatigue, analyzed using the Johnson- Weibull method, and compared to the ASTM Standard (E739 91) method of comparison. The ASTM Standard did not statistically distinguish between AL 6061 and AL 7075. However, it is possible to rank the fatigue lives of different materials with a reasonable degree of statistical certainty based on combined confidence numbers using the Johnson- Weibull analysis. AL 2024 was found to have the longest fatigue life, followed by AL 7075, and then AL 6061. The ASTM Standard and the Johnson-Weibull analysis result in the same stress-life exponent p for each of the three aluminum alloys at the median, or L(sub 50), lives

  13. Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages.

    PubMed

    Mohamed, Hussein Mh; Emara, Mohamed Mt; Nouman, Taha M

    2016-07-01

    The camel is an excellent source of high quality meat and camel meat might be a potential alternative for beef. This study aimed to manipulate the raw camel meat for the production of stable and acceptable emulsion sausage, as well as to study the effect of cooking at different core temperatures on the tenderness, sensory quality and microstructure of produced sausage. Increasing the cooking temperature of sausages resulted in reduction of the shear force values from 2.67 kgf after cooking at 85 °C to 1.57 kgf after cooking at 105 °C. The sensory scores of sausages have been improved by increasing the cooking core temperature of meat batter. The light and scanning electron microscope micrographs revealed solubilisation of the high quantity of connective tissue of camel meat. High emulsion stability values for the camel meat batter associated with high values of water-holding capacity for raw camel meat and meat batter have been recorded. Stable and acceptable camel meat emulsion can be developed from camel meat. Increasing the cooking core temperature of meat batter improved the quality of produced sausages. Therefore, camel meat emulsion sausages might be a potential alternative for beef particularly in Asian and African countries. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  14. Morphology and Chemical Composition of soot particles emitted by Wood-burning Cook-Stoves: a HRTEM, XPS and Elastic backscattering Studies.

    NASA Astrophysics Data System (ADS)

    Carabali-Sandoval, G. A., Sr.; Castro, T.; Peralta, O.; De la Cruz, W.; Días, J.; Amelines, O.; Rivera-Hernández, M.; Varela, A.; Muñoz-Muñoz, F.; Policroniades, R.; Murillo, G.; Moreno, E.

    2014-12-01

    The morphology, microstructure and the chemical composition on surface of soot particles were studied by using high resolution transmission electron microscopy (HRTEM), X-ray photoelectron spectroscopy (XPS) and elastic backscattering spectrometry. In order to obtain freshly soot particles emitted by home-made wood-burning cook stoves, copper grids for Transmission Electron Microscope (TEM) were placed on the last two of an 8-stages MOUDI cascade impactor. The analysis of HRTEM micrographs revealed the nanostructure and the particle size of soot particles. The XPS survey spectra show a large carbon peak around 285 eV and the oxygen signal at 533 eV. Some differences observed in the carbon/oxygen (C/O) ratio of the particles probably depend on the combustion process efficiency of each cook-stove analyzed. The C-1s XPS spectra show an asymmetric broad peak and other with low intensity that corresponds to sp2 and sp3hybridization, which were fitted with a convolution using Gaussian functions. Elastic backscattering technique allows a chemical elemental analysis of samples and confirms the presence of C, O and Si observed by XPS. Additionally, the morphological properties of soot aggregates were analyzed calculating the border-based fractal dimension (Df). Particles exhibit complex shapes with high values of Df. Also, real-time absorption (σabs) and scattering (σsct) coefficients of fine (with aerodynamic diameter < 2.5 µm) soot particles were measured. The trend in σabs and σsct indicate that the cooking process has two important combustion stages which varied in its flaming strength, being vigorous in the first stage and soft in the second one.

  15. Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef.

    PubMed

    Guo, Q; Piyasena, P; Mittal, G S; Si, W; Gong, J

    2006-04-01

    The effectiveness of radio frequency (RF) cooking on the inactivation of Escherichia coli in ground beef and its effect on the shelf stability of ground beef were investigated with a comparison to hot water-bath cooking. E. coli K12 was used as a target bacterium instead of E. coli O157:H7. The ground beef samples inoculated with E. coli K12 (ampr) were heated until the centre temperature of each sample reached 72 degrees C. These samples were then stored at 4 degrees C for up to 30 days. The enumeration of E. coli K12, background E. coli and coliform counts in ground beef samples was carried out for shelf-life study. Although both methods significantly reduced E. coli K12 (ampr), E. coli and coliform counts and extended the shelf-life, RF cooking had a shorter cooking time, and more uniform heating. Thus, RF cooking of meat has a high potential as a substitute for the hot water-bath cooking.

  16. Two-photon widths of the {chi}{sub cJ} states of charmonium

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

    Ecklund, K. M.; Love, W.; Savinov, V.

    2008-11-01

    Using a data sample of 24.5x10{sup 6} {psi}(2S) the reactions {psi}(2S){yields}{gamma}{chi}{sub cJ}, {chi}{sub cJ}{yields}{gamma}{gamma} have been studied for the first time to determine the two-photon widths of the {chi}{sub cJ} states of charmonium in their decay into two photons. The measured quantities are B({psi}(2S){yields}{gamma}{chi}{sub c0})xB({chi}{sub c0}{yields}{gamma}{gamma})=(2.17{+-}0.32{+-}0.10)x10{sup -5} and B({psi}(2S){yields}{gamma}{chi}{sub c2})xB({chi}{sub c2}{yields}{gamma}{gamma})=(2.68{+-}0.28{+-}0.15)x10{sup -5}. Using values for B({psi}(2S){yields}{gamma}{chi}{sub c0,c2}) and {gamma}({chi}{sub c0,c2}) from the literature the two-photon widths are derived to be {gamma}{sub {gamma}}{sub {gamma}}({chi}{sub c0})=(2.36{+-}0.35{+-}0.22) keV, {gamma}{sub {gamma}}{sub {gamma}}({chi}{sub c2})=(0.66{+-}0.07{+-}0.06) keV, and R{identical_to}{gamma}{sub {gamma}}{sub {gamma}}({chi}{sub c2})/{gamma}{sub {gamma}}{sub {gamma}}({chi}{sub c0})=0.278{+-}0.050{+-}0.036. The importance of the measurement of R is emphasized. For the forbiddenmore » transition, {chi}{sub c1}{yields}{gamma}{gamma}, an upper limit of {gamma}{sub {gamma}}{sub {gamma}}({chi}{sub c1})<0.03 keV is established.« less

  17. Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage.

    PubMed

    Shakila, R Jeya; Raj, B Edwin; Felix, N

    2012-06-01

    Fish curry, a traditional Indian dish was prepared from farmed fish Cobia (Rachycentron canadum), packaged by two different cook-chill processes namely, sous vide cook chilled and hot filled technology and held at 2 °C. Biochemical composition revealed that fish curry contained 5% protein and 6% fat. Omega-3 fatty acids, eicosapentaenoic acid (EPA) retained 55.44% while docosahexaenoic acid (DHA) retained 29% during cook-chilling process. The major fatty acids in fish curry were C18:2, C12:0, C16:0 and C18:1. Shelf-life of sous vide cook chilled and hot filled technology processed fish curry were 8 and 12 weeks, respectively. Total bacterial counts were detected after 4 weeks and 12 weeks in sous vide cook chilled and hot filled technology processes, respectively. Total staphylococci were detected in sous vide cook chilled and hot filled technology processed cobia fish curry after 4 and 12 weeks, respectively. Total bacilli, anaerobic sulfite reducing clostridia, Salmonella, and lactic acid bacteria were absent. Hot filled technology process was more efficient and could be applied for chilled fish curry preservation for 12 weeks without any safety problems.

  18. Joshua Johnson: "The Westwood Children."

    ERIC Educational Resources Information Center

    Grana, Teresa Covacevich

    1987-01-01

    Based on Joshua Johnson's 1897 oil-on-canvas painting called "The Westwood Children," this article offers a full-color reproduction and lesson plan designed to introduce students in the primary grades to early American portraiture. (JDH)

  19. Application of the Johnson criteria to graphene transistors

    NASA Astrophysics Data System (ADS)

    Kelly, M. J.

    2013-12-01

    For 60 years, the Johnson criteria have guided the development of materials and the materials choices for field-effect and bipolar transistor technology. Intrinsic graphene is a semi-metal, precluding transistor applications, but only under lateral bias is a gap opened and transistor action possible. This first application of the Johnson criteria to biased graphene suggests that this material will struggle to ever achieve competitive commercial applications.

  20. Effects of Two Application Methods of Plantaricin BM-1 on Control of Listeria monocytogenes and Background Spoilage Bacteria in Sliced Vacuum-Packaged Cooked Ham Stored at 4°C.

    PubMed

    Zhou, Huimin; Xie, Yuanhong; Liu, Hui; Jin, Junhua; Duan, Huixia; Zhang, Hongxing

    2015-10-01

    Two application methods were used to investigate the effect of plantaricin BM-1 on the control of Listeria monocytogenes and background spoilage bacteria in sliced vacuum-packaged cooked ham without the addition of any chemical preservatives, including sodium nitrite, during 35 days of storage at 4°C. Regardless of the application method, plantaricin BM-1 treatment (320, 640, or 1,280 arbitrary units [AU]/g of sliced cooked ham) significantly (P < 0.05) reduced the survival of L. monocytogenes (inoculated at 4 log CFU/g of sliced ham) compared with its survival in the control during the first 21 days of storage at 4°C. The inhibitory effect of plantaricin applied to the surface of the ham was significantly better than the same concentration of plantaricin incorporated into the cooked ham (P < 0.0001) during storage. Even 320 AU/g plantaricin applied to the surface exhibited greater inhibition of L. monocytogenes than 1,280 AU/g plantaricin incorporated into the cooked ham on days 1, 14, and 28. A level of 1,280 AU/g plantaricin applied to the surface of the ham reduced L. monocytogenes counts to below the detection limit from the 1st to the 21st day of storage at 4°C. Afterwards, L. monocytogenes was able to regrow, and the viable counts of L. monocytogenes at the end of storage reached 2.76 log CFU/g (6.11 log CFU/g lower than in the control). In the control ham, the counts of background spoilage bacteria increased gradually and surpassed the microbiological spoilage limitation level on the 21st day of storage. However, plantaricin BM-1 treatment significantly (P < 0.05) reduced the survival of background spoilage bacteria in ham compared with their survival in the control from day 21 to 35 of storage at 4°C. A level of 1,280 AU/g plantaricin incorporated into cooked ham was the most effective, reducing the count of background spoilage bacteria count from an initial 2.0 log CFU/g to 1.5 log CFU/g on day 7. This was then maintained for another 14 days and

  1. Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties.

    PubMed

    Ghawi, Sameer Khalil; Shen, Yuchi; Niranjan, Keshavan; Methven, Lisa

    2014-09-01

    Broccoli, a rich source of glucosinolates, is a commonly consumed vegetable of the Brassica family. Hydrolysis products of glucosinolates, isothiocyanates, have been associated with health benefits and contribute to the flavor of Brassica. However, boiling broccoli causes the myrosinase enzyme needed for hydrolysis to denature. In order to ensure hydrolysis, broccoli must either be mildly cooked or active sources of myrosinase, such as mustard seed powder, can be added postcooking. In this study, samples of broccoli were prepared in 6 different ways; standard boiling, standard boiling followed by the addition of mustard seeds, sous vide cooking at low temperature (70 °C) and sous vide cooking at higher temperature (100 °C) and sous vide cooking at higher temperature followed by the addition of mustard seeds at 2 different concentrations. The majority of consumers disliked the mildly cooked broccoli samples (70 °C, 12 min, sous vide) which had a hard and stringy texture. The highest mean consumer liking was for standard boiled samples (100 °C, 7 min). Addition of 1% mustard seed powder developed sensory attributes, such as pungency, burning sensation, mustard odor, and flavor. One cluster of consumers (32%) found mustard seeds to be a good complement to cooked broccoli; however, the majority disliked the mustard-derived sensory attributes. Where the mustard seeds were partially processed, doubling the addition to 2% led to only the same level of mustard and pungent flavors as 1% unprocessed seeds, and mean consumer liking remained unaltered. This suggests that optimization of the addition level of partially processed mustard seeds may be a route to enhance bioactivity of cooked broccoli without compromising consumer acceptability. © 2014 Institute of Food Technologists®

  2. 31 CFR 315.32 - Series A, B, C, D, F, G, J, and K bonds.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 31 Money and Finance:Treasury 2 2012-07-01 2012-07-01 false Series A, B, C, D, F, G, J, and K.... SAVINGS BONDS, SERIES A, B, C, D, E, F, G, H, J, AND K, AND U.S. SAVINGS NOTES Interest § 315.32 Series A, B, C, D, F, G, J, and K bonds. All bonds of these series have matured and no longer earn interest. ...

  3. 31 CFR 315.32 - Series A, B, C, D, F, G, J, and K bonds.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 31 Money and Finance:Treasury 2 2013-07-01 2013-07-01 false Series A, B, C, D, F, G, J, and K.... SAVINGS BONDS, SERIES A, B, C, D, E, F, G, H, J, AND K, AND U.S. SAVINGS NOTES Interest § 315.32 Series A, B, C, D, F, G, J, and K bonds. All bonds of these series have matured and no longer earn interest. ...

  4. 31 CFR 315.32 - Series A, B, C, D, F, G, J, and K bonds.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 31 Money and Finance: Treasury 2 2010-07-01 2010-07-01 false Series A, B, C, D, F, G, J, and K.... SAVINGS BONDS, SERIES A, B, C, D, E, F, G, H, J, AND K, AND U.S. SAVINGS NOTES Interest § 315.32 Series A, B, C, D, F, G, J, and K bonds. All bonds of these series have matured and no longer earn interest. ...

  5. Branching fractions for {chi}{sub cJ{yields}}pp{pi}{sup 0}, pp{eta}, and pp{omega}

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

    Onyisi, P. U. E.; Rosner, J. L.; Alexander, J. P.

    2010-07-01

    Using a sample of 25.9x10{sup 6} {psi}(2S) decays acquired with the CLEO-c detector at the CESR e{sup +}e{sup -} collider, we report branching fractions for the decays {chi}{sub cJ{yields}}pp{pi}{sup 0}, pp{eta}, and pp{omega}, with J=0, 1, 2. Our results for B({chi}{sub cJ{yields}}pp{pi}{sup 0}) and B({chi}{sub cJ{yields}}pp{eta}) are consistent with, but more precise than, previous measurements. Furthermore, we include the first measurement of B({chi}{sub cJ{yields}}pp{omega}).

  6. Observation of {chi}{sub cJ} Radiative Decays to Light Vector Mesons

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

    Bennett, J. V.; Mitchell, R. E.; Shepherd, M. R.

    2008-10-10

    Using a total of 2.74x10{sup 7} decays of the {psi}(2S) collected with the CLEO-c detector, we present a study of {chi}{sub cJ}{yields}{gamma}V, where V={rho}{sup 0}, {omega}, {phi}. The transitions {chi}{sub c1}{yields}{gamma}{rho}{sup 0} and {chi}{sub c1}{yields}{gamma}{omega} are observed with B({chi}{sub c1}{yields}{gamma}{rho}{sup 0})=(2.43{+-}0.19{+-}0.22)x10{sup -4} and B({chi}{sub c1}{yields}{gamma}{omega})=(8.3{+-}1.5{+-}1.2)x10{sup -5}. In the {chi}{sub c1}{yields}{gamma}{rho}{sup 0} transition, the final state meson is dominantly longitudinally polarized. Upper limits on the branching fractions of other {chi}{sub cJ} states to light vector mesons are presented.

  7. Strength of initially virgin martensites at - 196 °C after aging and tempering

    NASA Astrophysics Data System (ADS)

    Eldis, George T.; Cohen, Morris

    1983-06-01

    The compressive strength at -196°C of martensites in Fe-0.26 pct C-24 pct Ni, Fe-0.4 pct C-21 pct Ni, and Fe-0.4 pct C-18 pct Ni-3 pct Mo alloys, all with subzero M temperatures, has been determined in the virgin condition and after one hour at temperatures from -80 to +400 °C. The effects of ausforming (20 pct reduction in area of the austenite by swaging at room temperature prior to the martensitic transformation) were also investigated. For the unausformed martensites, aging at temperatures up to 0 °C results in relatively small increases in strength. Above 0 °C, the age hardening increment increases rapidly, reaching a maximum at 100 °C. Above 100 °C, the strength decreases continuously with increasing tempering temperature except for the molybdenum-containing alloy, which exhibits secondary hardening on tempering at 400 °C. For the ausformed martensites, the response to aging at subzero temperatures is greater than for unausformed material. Strength again passes through a maximum on aging at 100 °C. However, on tempering just above 100 °C, the ausformed materials show a slower rate of softening than the unausformed martensites. The strengthening produced by the ausforming treatment is largest for the Fe-0.4 pct C-18 pct Ni-3 pct Mo alloy, but there is no evidence of carbide precipitation in the deformed austenite to a°Count for this effect of molybdenum.

  8. Cooking decreases observed perfluorinated compound concentrations in fish.

    PubMed

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

    2008-08-27

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

  9. Cooked blueberries: anthocyanin and anthocyanidin degradation and their radical-scavenging activity.

    PubMed

    Oliveira, Carla; Amaro, L Filipe; Pinho, Olivia; Ferreira, Isabel M P L V O

    2010-08-25

    This study examined anthocyanin and anthocyanidin composition and radical-scavenging activity of three cultivars of blueberries (Vaccinium corymbosum L., cv. Bluecrop, Bluetravel, and Ozarkblue) before and after cooking. A total of 13 anthocyanins were separated and monitored in methanolic extracts of raw fruits by high-performance liquid chromatography/diode array detector (HPLC/DAD). Principal component analysis using the anthocyanin profile as variables revealed differences according to cultivar origin. Of the six common anthocyanidins, four were identified and quantified in the hydrolysates, namely, malvidin, the most abundant, followed by cyanidin, petunidin, and delphynidin. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries cooked in stuffed fish was performed. The percentage of anthocyanin degradation in cooked blueberries (by progressive heating from 12 to 99 °C for 60 min) ranged between 16 and 30% for Bluecrop, 30-42% for Bluetravel, and 12-41% for Ozarkblue. However, cooked blueberries maintained or increased radical-scavenging activity when evaluated by the 1,1'-diphenyl-2-picrylhydrazyl (DPPH) method. Overall, results show that cooked blueberries can serve as a good source of bioactive phytochemicals.

  10. The addition of pineapple flesh and pineapple peels extracts to increase the quality of used cooking oil

    NASA Astrophysics Data System (ADS)

    Kusumawardani, R.; Hasanah, N.; Sukemi

    2018-04-01

    In Indonesia, reuse of cooking oil is high and common. Heating process and reuse of the cooking oil causes a change in its chemical constituents and decrease its qualities. This research aimed to investigate the addition of pineapple flesh extract (PFE) and pineapple peel extract (PPE) on the increment of the quality of oxidized (used) cooking oil. The cooking oil has been used three times. Treatment was done by mixing the used cooking oil with the extract (2:1) at 50°C. Peroxide value, FFA and iodine number of treated and untreated used cooking oils were measured by using titration method. The result showed that the treatment could increase the quality of the used cooking oils. PPE was better than PFE to increase the quality of the used cooking oil.

  11. Hazardous Waste Cleanup: Johnson Matthey Incorporated in Wonslow, New Jersey

    EPA Pesticide Factsheets

    Johnson Matthey Incorporated is located on Piney Hollow Road in Winslow, New Jersey. The Johnson Matthey site began operations in 1971. The site occupies approximately seven acres. Activities included the production of process catalysts, salts manufacture

  12. Effects of acute tryptophan depletion on brain serotonin function and concentrations of dopamine and norepinephrine in C57BL/6J and BALB/cJ mice.

    PubMed

    Biskup, Caroline Sarah; Sánchez, Cristina L; Arrant, Andrew; Van Swearingen, Amanda E D; Kuhn, Cynthia; Zepf, Florian Daniel

    2012-01-01

    Acute tryptophan depletion (ATD) is a method of lowering brain serotonin (5-HT). Administration of large neutral amino acids (LNAA) limits the transport of endogenous tryptophan (TRP) across the blood brain barrier by competition with other LNAAs and subsequently decreases serotonergic neurotransmission. A recent discussion on the specificity and efficacy of the ATD paradigm for inhibition of central nervous 5-HT has arisen. Moreover, side effects such as vomiting and nausea after intake of amino acids (AA) still limit its use. ATD Moja-De is a revised mixture of AAs which is less nauseating than conventional protocols. It has been used in preliminary clinical studies but its effects on central 5-HT mechanisms and other neurotransmitter systems have not been validated in an animal model. We tested ATD Moja-De (TRP-) in two strains of mice: C57BL/6J, and BALB/cJ, which are reported to have impaired 5-HT synthesis and a more anxious phenotype relative to other strains of mice. ATD Moja-De lowered brain TRP, significantly decreased 5-HT synthesis as indexed by 5-HTP levels after decarboxlyase inhibition, and lowered 5-HT and 5-HIAA in both strains of mice, however more so in C57BL/6J than in BALB/cJ. Dopamine and its metabolites as well as norepinephrine were not affected. A balanced (TRP+) control mixture did not raise 5-HT or 5-HIAA. The present findings suggest that ATD Moja-De effectively and specifically suppresses central serotonergic function. These results also demonstrate a strain-specific effect of ATD Moja-De on anxiety-like behavior.

  13. 33. Historic American Buildings Survey J. C. Fletcher, Photographer BRIDGETREE ...

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

    33. Historic American Buildings Survey J. C. Fletcher, Photographer BRIDGE-TREE BEVEL PINION GEAR (Iron) ALSO FORMER FRICTION DRIVE - James Saw Mill, Narrows Brook, Northwood Narrows, Rockingham County, NH

  14. 27. Historic American Buildings Survey J. C. Fletcher, Photographer RAG ...

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

    27. Historic American Buildings Survey J. C. Fletcher, Photographer RAG WHEEL WITH GEARS TO PROPEL CARRIAGE ALSO FRICTION PLATES - James Saw Mill, Narrows Brook, Northwood Narrows, Rockingham County, NH

  15. Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus.

    PubMed

    Tomović, Vladimir M; Jokanović, Marija R; Petrović, Ljiljana S; Tomović, Mila S; Tasić, Tatjana A; Ikonić, Predrag M; Sumić, Zdravko M; Sojić, Branislav V; Skaljac, Snežana B; Sošo, Milena M

    2013-01-01

    Effects of rapid chilling of carcasses (at -31°C in the first 3h of chilling, and then at 2-4°C) and earlier deboning (8h post-mortem), compared to rapid (till 24h post-mortem) and conventional chilling (at 2-4°C, till 24h post-mortem), on quality characteristics of pork M. semimebranosus and cooked ham were investigated. Quality measurements included pH value, colour (CIEL a b values) and total aerobic count of M. semimebranosus, as well as sensory (colour, juiciness, texture, and flavour), physical (pH value, colour - CIEL a b values and texture - Warner-Bratzler shear and penetration forces) and chemical (protein, total fat, and moisture content) characteristics of cooked ham. The cooked ham was manufactured from pieces of M. semimebranosus with ultimate lightness (CIEL value) lower than 50. Rapid chilling and earlier deboning significantly increased quantity of M. semimebranosus desirable for cooked ham manufacturing. Earlier start of pork fabrication did not affect important quality characteristics of cooked ham. Copyright © 2012 Elsevier Ltd. All rights reserved.

  16. Verticalization of behavior elicited by dopaminergic mobilization is qualitatively different between C57BL/6J and DBA/2J mice.

    PubMed

    Tirelli, E; Witkin, J M

    1994-10-01

    Behavioral effects of dopaminergic stimulation were evaluated in C57BL/6J mice and compared to the effects occurring in DBA/2J mice, an inbred strain with reduced densities of striatal dopamine receptors. Effects of apomorphine (0.5-64 mg/kg) alone and in combination with cocaine (30 mg/kg) were assessed using a time-sampling technique that classified climbing and leaning in separate categories. Locomotion was also assessed in a separate experiment. Climbing occurred in DBA/2J mice only at doses of apomorphine that were 16 times higher than the smallest effective dose in C57BL/6J mice; nevertheless, relative to baseline values, effects were fairly comparable. By contrast, whereas DBA/2J mice showed dose-dependent leaning under apomorphine, C57BL/6J mice exhibited little leaning even at doses not producing climbing, and only after the highest apomorphine dose was leaning significantly increased. Apomorphine was equipotent in inducing gnawing across strains, although somewhat less efficacious in DBA/2J mice. When given alone, cocaine produced significant climbing, but not leaning or gnawing, in either strain. Whereas cocaine potentiated apomorphine-induced climbing and gnawing in both strains, apomorphine-induced leaning was not consistently changed by cocaine in either strain. These effects were not indirectly due to hyperkinesia, since neither apomorphine alone nor apomorphine and cocaine in combination was stimulant; apomorphine alone reduced locomotor activity and attenuated cocaine-induced hyperkinesia. The present data do not support a unitary, purely quantitative, account of insensitivity to dopaminergic stimulation based upon low densities of striatal dopamine receptors in DBA/2J mice. Rather, this constellation of results is suggestive of qualitative interstrain dissimilarities in dopaminergic responsiveness that could reflect organizational differences in receptor populations.

  17. STS-124/1J ISS Orbit 3 flight control team portrait

    NASA Image and Video Library

    2008-06-09

    JSC2008-E-045777 (9 June 2008) --- The members of the STS-124/1J ISS Orbit 3 flight control team pose for a group portrait in the space station flight control room in the Mission Control Center at NASA's Johnson Space Center. Flight director Emily Nelson stands in the center foreground.

  18. 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.

  19. Johnson Space Center Overview

    NASA Technical Reports Server (NTRS)

    Gafka, Tammy; Terrier, Doug; Smith, James

    2011-01-01

    This slide presentation is a review of the work of Johnson Space Center. It includes a section on technology development areas, (i.e., composite structures, non-destructive evaluation, applied nanotechnology, additive manufacturing, and fracture and fatigue analytical methods), a section on structural analysis capabilities within NASA/JSC and a section on Friction stir welding and laser peening.

  20. 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.

  1. The ortho:para-H_2 ratio in C- and J-type shocks

    NASA Astrophysics Data System (ADS)

    Wilgenbus, D.; Cabrit, S.; Pineau des Forêts, G.; Flower, D. R.

    2000-04-01

    We have computed extensive grids of models of both C- and J-type planar shock waves, propagating in dark, cold molecular clouds, in order to study systematically the behaviour of the ortho:para-H_2 ratio. Careful attention was paid to both macroscopic (dynamical) and microscopic (chemical reactions and collisional population transfer in H_2) aspects. We relate the predictions of the models to observational determinations of the ortho:para-H_2 ratio using both pure rotational lines and rovibrational lines. As an illustration, we consider ISO and ground-based H_2 observations of HH 54. Neither planar C-type nor planar J-type shocks appear able to account fully for these observations. Given the additional constraints provided by the observed ortho:para H_2 ratios, a C-type bowshock, or a C-type precursor followed by a J-type shock, remain as plausible models. Tables~2a-f and 4a-f are only available in electronic form at the CDS via anonymous ftp to cdsarc.u-strasbg.fr (130.79.128.5) or via http://cdsweb.u-strasbg.fr/Abstract.html

  2. View of Pilot Gregory Johnson working on the Flight Deck

    NASA Image and Video Library

    2009-05-21

    S125-E-013040 (21 May 2009) --- Occupying the commander?s station, astronaut Gregory C. Johnson, STS-125 pilot, uses the Portable In-Flight Landing Operations Trainer (PILOT) on the flight deck of the Earth-orbiting Space Shuttle Atlantis. PILOT consists of a laptop computer and a joystick system, which helps to maintain a high level of proficiency for the end-of-mission approach and landing tasks required to bring the shuttle safely back to Earth.

  3. Production and construction technology of C100 high strength concrete filled steel tube

    NASA Astrophysics Data System (ADS)

    Wu, Yanli; Sun, Jinlin; Yin, Suhua; Liu, Yu

    2017-10-01

    In this paper, the effect of the amount of cement, water cement ratio and sand ratio on compressive strength of C100 concrete was studied. The optimum mix ratio was applied to the concrete filled steel tube for the construction of Shenyang Huangchao Wanxin mansion. The results show that the increase of amount of cement, water cement ratio can improve the compressive strength of C100 concrete but increased first and then decreased with the increase of sand ratio. The compressive strength of C100 concrete can reach 110MPa with the amount of cement 600kg/m3, sand ratio 40% and water cement ratio 0.25.

  4. Robotic Technology Efforts at the NASA/Johnson Space Center

    NASA Technical Reports Server (NTRS)

    Diftler, Ron

    2017-01-01

    The NASA/Johnson Space Center has been developing robotic systems in support of space exploration for more than two decades. The goal of the Center’s Robotic Systems Technology Branch is to design and build hardware and software to assist astronauts in performing their mission. These systems include: rovers, humanoid robots, inspection devices and wearable robotics. Inspection systems provide external views of space vehicles to search for surface damage and also maneuver inside restricted areas to verify proper connections. New concepts in human and robotic rovers offer solutions for navigating difficult terrain expected in future planetary missions. An important objective for humanoid robots is to relieve the crew of “dull, dirty or dangerous” tasks allowing them more time to perform their important science and exploration missions. Wearable robotics one of the Center’s newest development areas can provide crew with low mass exercise capability and also augment an astronaut’s strength while wearing a space suit.This presentation will describe the robotic technology and prototypes developed at the Johnson Space Center that are the basis for future flight systems. An overview of inspection robots will show their operation on the ground and in-orbit. Rovers with independent wheel modules, crab steering, and active suspension are able to climb over large obstacles, and nimbly maneuver around others. Humanoid robots, including the First Humanoid Robot in Space: Robonaut 2, demonstrate capabilities that will lead to robotic caretakers for human habitats in space, and on Mars. The Center’s Wearable Robotics Lab supports work in assistive and sensing devices, including exoskeletons, force measuring shoes, and grasp assist gloves.

  5. Chemokines expression during Leptospira interrogans serovar Copenhageni infection in resistant BALB/c and susceptible C3H/HeJ mice.

    PubMed

    da Silva, Josefa B; Ramos, Tatiane M V; de Franco, Marcelo; Paiva, Delhi; Ho, Paulo Lee; Martins, Elizabeth A L; Pereira, Martha M

    2009-08-01

    The role of innate immune responses in protection against leptospirosis remains unclear. We examined the expression of the chemokines CCL2/JE (MCP-1), CCL3/MIP-1 alpha (MIP-1 alpha) and CXCL1/KC (IL-8) regarding resistance and susceptibility to leptospirosis in experimental mice models BALB/c and C3H/HeJ, respectively. A virulent strain of Leptospira interrogans serovar Copenhageni was used in this study. Twenty-five animals of each mouse strain of C3H/HeJ and BALB/c, were infected intraperitoneally with 10(6) cells. Five un-infected animals of each strain were kept as control. Mortality of C3H/HeJ mouse was observed while BALB/c mice were asymptomatic. The presence of leptospire DNA in tissues of infected animals was demonstrated by PCR. Chemokines were measured in serum, spleen, liver, kidney and lung of both strains of animals using immunoenzymatic assay (ELISA). Elevations in the levels of chemokines MCP-1 and IL-8 occurred in all organs and sera of C3H/HeJ and BALB/c infected mice. The levels of MIP-1 alpha were lower when compared to MCP-1 and IL-8 in all analyzed organs, with a slight increase in liver and kidney. Our results indicate that the expression of inflammatory mediators can vary greatly, depending on the tissue and mouse strains. It is possible that the resistance to Leptospira can be partially correlated to the increase of MIP-1 alpha observed in BALB/c mice, while an increasing and a sustained expression of MCP-1 and IL-8 in the lungs of C3H/HeJ mice can be correlated to the severity and progression of leptospirosis.

  6. Food Handling Behaviors Observed in Consumers When Cooking Poultry and Eggs.

    PubMed

    Maughan, Curtis; Chambers, Edgar; Godwin, Sandria; Chambers, Delores; Cates, Sheryl; Koppel, Kadri

    2016-06-01

    Previous research has shown that many consumers do not follow recommended food safety practices for cooking poultry and eggs, which can lead to exposure to Salmonella and Campylobacter. Past research has been done primarily through surveys and interviews, rather than observations. The objective of this project was to determine through observations whether consumers follow food safety guidelines. Consumers (n = 101) divided among three locations (Manhattan, KS; Kansas City, MO area; and Nashville, TN) were observed as they prepared a baked whole chicken breast, a pan-fried ground turkey patty, a fried egg, and scrambled eggs. The end point temperature for the cooked products was taken (outside the view of consumers) within 30 s after the consumers indicated they were finished cooking. Thermometer use while cooking was low, although marginally higher than that of some previous studies: only 37% of consumers used a thermometer for chicken breasts and only 22% for turkey patties. No one used a thermometer for fried or scrambled eggs. Only 77% of the chicken and 69% of the turkey was cooked to a safe temperature (165°F [74°C]), and 77% of scrambled and 49% of fried eggs reached a safe temperature (160°F [71°C]). Safe hand washing was noted in only 40% of respondents after handling the chicken breast and 44% after handling the ground turkey patty. This value decreased to 15% after handling raw eggs for fried eggs and to 17% for scrambled eggs. These results show that there is a high prevalence of unsafe behaviors (undercooking and poor hand washing technique) when cooking poultry and eggs and a great need for improvement in consumer behavior with poultry and eggs.

  7. The Solar Mass Ejection Imager (SMEI) Space Experiment

    DTIC Science & Technology

    2015-01-30

    Price, S., Radick, R. R., Sagalyn, R., Sinclair, D., Simnett, G. M., Eyles, C. J ., Cooke, M. P., Tappin, S. J ., Kuchar, T ., Mizuno, D. R., Webb, D. F...207. [3] Kaiser, M. L., Kucera, T . A., Davila, J . M., St. Cyr, O. C., Guhathakurta, M., and Christian, E., “The STEREO Mission: An Introduction...D. F., Mizuno, D. R., Buffington, A., Cooke, M. P., Eyles, C. J ., Fry, C. D., Gentile, L. C., Hick, P. P., Holladay, P. E., Howard, T . A., Hewitt

  8. Dubin-Johnson syndrome and intrahepatic cholestasis of pregnancy in a Sri Lankan family: a case report.

    PubMed

    Kularatnam, Grace Angeline Malarnangai; Warawitage, Dilanthi; Vidanapathirana, Dinesha Maduri; Jayasena, Subashini; Jasinge, Eresha; de Silva, Nalika; Liyanarachchi, Kirinda Liyana Arachchige Manoj Sanjeeva; Wickramasinghe, Pujitha; Devgun, Manjit Singh; Barbu, Veronique; Lascols, Olivier

    2017-09-18

    Dubin-Johnson syndrome and intrahepatic cholestasis of pregnancy are rare chronic liver disorders. Dubin-Johnson syndrome may manifest as conjugated hyperbilirubinemia, darkly pigmented liver, presence of abnormal pigment in the parenchyma of hepatocytes and abnormal distribution of the coproporphyrin isomers I and III in the urine. Intrahepatic cholestatic jaundice of pregnancy presents as pruritus, abnormal liver biochemistry and increased serum bile acids. A Sri Lankan girl presented with recurrent episodes of jaundice. She had conjugated hyperbilirubinaemia with diffuse, coarse brown pigments in the hepatocytes. Urine coproporphyrin examination suggested Dubin-Johnson syndrome. Genetic studies confirmed missense homozygous variant p.Trp709Arg in the ATP-binding cassette sub-family C member 2 gene ABCC2 that encodes the Multidrug resistance-associated protein 2 that causes Dubin-Johnson syndrome. The gene study of the mother revealed the same missense variant in ABCC2/MRP2 but with a heterozygous status, and in addition a homozygous missense variant p.Val444Ala in the ATP-binding cassette, sub-family B member 11 gene ABCB11 that encodes the bile salt export pump. Dubin-Johnson syndrome should be considered when the common causes for conjugated hyperbilirubinaemia have been excluded, and patient has an increased percentage of direct bilirubin relative to total bilirubin concentration. Its early diagnosis prevents repeated hospital admissions and investigations. Knowledge of a well known homozygous variant in ABCB11 gene could help in the management of pregnancy.

  9. Meat quality and cooking attributes of thawed pork with different low field NMR T(21).

    PubMed

    Li, Chunbao; Liu, Dengyong; Zhou, Guanghong; Xu, Xinglian; Qi, Jun; Shi, Peilei; Xia, Tianlan

    2012-10-01

    A relationship of low field NMR T(2) components to meat quality and cooking attributes of pork was investigated. Longissimus muscle was removed from 23 pig carcasses at 24h postmortem for meat quality measurements and cooking test. Frozen samples were classified into three groups by LF-NMR T(21) of thawed samples: A (<40ms), B (40-44ms) and C (>44ms). There were significant differences (P<0.05) in pH, lightness (L* value) and pressing loss among the three groups. Cooking time to attain 70°C was slightly lower in group C than the other groups. Shear force value of cooked samples was not affected by T(21). The component T(21) correlated (P<0.05) with L* value, muscle pH and pressing loss, while L* value correlated (P<0.05) with thawing loss and muscle pH. Therefore, combined LF-NMR and color measurements could be a good way to differentiate water holding capacity of pork. Copyright © 2011 Elsevier Ltd. All rights reserved.

  10. [Effect of freezing and cooking on the texture and electrophoretic pattern of the proteins of octopus arms (Octopus vulgaris)].

    PubMed

    Reyes, Genara; Nirchio, Mauro; Bello, Rafael; Borderías, Javier

    2014-09-01

    Texture is the most valuable feature in cephalopods. Factors that mainly affect the texture of octopus are: freezing, scalding and cooking. The aim of this study was to assess the effect of freezing, scalding and length of cooking time on the texture and electrophoretic pattern of proteins of octopus arms. Octopuses were trapped near Margarita Island and carried with ice to the laboratory where they were packed and subjected to: a) freezing at -27 degrees C or at -20 degrees C b) scalding c) cooking for 25 min, 35 min or 45 min. Shear force was determined by Kramer cell on strips of octopus arms. SDS-PAGE was done according to the Laemmli method with 12% polyacrilamide gels. A sensory evaluation of the preference of texture was carried out using a hedonic scale of 7-points and a non-trained panel. Octopus texture was not affected by freezing temperature or scalding. Frozen octopus was softer after cooking than fresh. The longer the cooking time was, the softer the octopus was. Myosin heavy chain (MHC) was not significantly affected by scalding or cooking; however large aggregates heavier than MHC, new bands and loss of resolution of the bands appeared. Myosin and paramyosin bands were more affected by freezing prior to cooking.

  11. Research and Development of Ultra-High Strength X100 Welded Pipe

    NASA Astrophysics Data System (ADS)

    Chuanguo, Zhang; Lei, Zheng; Ping, Hu; Bei, Zhang; Kougen, Wu; Weifeng, Huang

    Ultra-high strength X100 welded pipe can be used in the construction of long distance oil and gas pipeline to improve transmission capacity and reduce operation cost. By using the way of thermo-simulation and pilot rolling, the CCT (Continuous Cooling Transformation) diagram and the relationship between ACC (Accelerated Cooling) parameters, microstructure and mechanical properties were studied for the designed X100 pipeline steel with low carbon, high manganese and niobium micro-alloyed composition in lab. The analysis of CCT diagram indicates that the suitable hardness and microstructure can be obtained in the cooling rate of 20 80°C/sec. The pilot rolling results show that the ACC cooling start temperature below Ar3 phase transformation point is beneficial to increase uniform elongation, and the cooling stop temperature of 150 350°C is helpful to obtain high strength and toughness combination. Based on the research conclusions, the X100 plate and UOE pipe with dimension in O.D.1219×W.T.14.8mm, O.D.1219×W.T.17.8mm, designed for the natural gas transmission pipeline, were trial produced. The manufactured pipe body impact absorbed energy at -10°C is over 250J. The DWTT shear area ratio at 0°C is over 85%. The transverse strength meets the X100 grade requirement, and uniform elongation is over 4%. The X100 plate and UOE pipe with dimension in O.D.711×W.T.20.0mm, O.D.711×W.T.12.5mm, designed for an offshore engineering, were also trial produced. The average impact absorbed energy of pipe body at -30°C is over 200J. The average impact absorbed energy of HAZ (Heat-affected zone) and WM (Welded Seam) at -30°C is over 100J. And the good pipe shapes were obtained

  12. Ethanol teratogenesis in the C57BL/6J, DBA/2J, and A/J inbred mouse strains.

    PubMed

    Boehm, S L; Lundahl, K R; Caldwell, J; Gilliam, D M

    1997-01-01

    Research has shown variations in susceptibility to alcohol-related birth defects in humans. Genetic differences are one reason for this variability. This study compared three inbred mouse strains to determine whether they differ in their susceptibilities to ethanol teratogenesis because previous studies have generated conflicting data. Pregnant C57BL/6J (B6), DBA/2J (D2), and A/J (A) dams were intubated intragastrically with either an acute dose of ethanol (5.8 g/kg) or an isocaloric amount of maltose-dextrine on day 9 of pregnancy. Litters were removed on day 18 of pregnancy and examined for gross, soft-tissue, and skeletal malformations. Results showed that ethanol-exposed B6 litters had a higher percentage of digit (19%), kidney (24%), and skeletal (32%, mostly vertebral) malformations than their maltose-exposed controls (7% or below). Prenatal exposure to ethanol increased skeletal (68%, both rib and vertebral) malformations for A litters when compared to their maltose-exposed controls (4%), but did not increase digit or kidney malformations. Ethanol-exposed D2 litters did not differ from maltose-exposed controls. Maternal blood ethanol levels did not differ among the B6, D2, and A strains. These results provide additional evidence suggesting a genetic component to ethanol teratogenesis.

  13. A Numerical Solution Routine for Investigating Oxidation-Induced Strength Degradation Mechanisms in SiC/SiC Composites

    NASA Technical Reports Server (NTRS)

    Sullivan, Roy M.

    2015-01-01

    The stress rupture strength of silicon carbide fiber-reinforced silicon carbide (SiCSiC) composites with a boron nitride (BN) fiber coating decreases with time within the intermediate temperature range of 700-950 C. Various theories have been proposed to explain the cause of the time dependent stress rupture strength. Some previous authors have suggested that the observed composite strength behavior is due to the inherent time dependent strength of the fibers, which is caused by the slow growth of flaws within the fibers. Flaw growth is supposedly enabled by oxidation of free carbon at the grain boundaries. The objective of this paper is to investigate the relative significance of the various theories for the time-dependent strength of SiCSiC composites. This is achieved through the development of a numerically-based progressive failure analysis routine and through the application of the routine to simulate the composite stress rupture tests. The progressive failure routine is a time marching routine with an iterative loop between a probability of fiber survival equation and a force equilibrium equation within each time step. Failure of the composite is assumed to initiate near a matrix crack and the progression of fiber failures occurs by global load sharing. The probability of survival equation is derived from consideration of the strength of ceramic fibers with randomly occurring and slow growing flaws as well as the mechanical interaction between the fibers and matrix near a matrix crack. The force equilibrium equation follows from the global load sharing presumption. The results of progressive failure analyses of the composite tests suggest that the relationship between time and stress-rupture strength is attributed almost entirely to the slow flaw growth within the fibers. Although other mechanisms may be present, they appear to have only a minor influence on the observed time dependent behavior.

  14. Screening for heterocyclic amines in chicken cooked in various ways.

    PubMed

    Solyakov, A; Skog, K

    2002-08-01

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

  15. Water-quality data for the Talkeetna River and four streams in National Parks, Cook Inlet basin, Alaska, 1998

    USGS Publications Warehouse

    Frenzel, Steven A.; Dorava, Joseph M.

    1999-01-01

    Five streams in the Cook Inlet Basin, Alaska, were sampled in 1998 to provide the National Park Service with baseline information on water quality. Four of these streams drain National Park Service land: Costello and Colorado Creeks in Denali National Park and Preserve, Johnson River in Lake Clark National Park and Preserve, and Kamishak River in Katmai National Park and Preserve. The fifth site was on the Talkeetna River, outside of national park boundaries. Samples of stream water, streambed sediments, and fish tissues were collected for chemical analyses. Biological and geomorphic information was also collected at each site. Nutrient concentrations in stream water were low and commonly were less than analytical detection limits. Analyses of fish tissues for 28 organochlorine compounds at Talkeetna River and Costello Creek produced just one detection. Hexachlorobenzene was detected at a concentration of 5.70 micrograms per kilogram in slimy sculpin from the Talkeetna River. Streambed sediment samples from the Talkeetna River had three organochlorine compounds at detectable levels; hexachlorobenzene was measured at 13 micrograms per kilogram and two other compounds were below the minimum reporting levels. At Colorado Creek, Johnson River, and Kamishak River, where fish samples were not collected, no organochlorine compounds were detected in streambed sediment samples. Several semivolatile organic compounds were detected at Colorado Creek and Costello Creek. Only one compound, dibenzothiophene, detected at Costello Creek at a concentration of 85 micrograms per kilogram was above the minimum reporting limit. No semivolatile organic compounds were detected at the Talkeetna, Kamishak, or Johnson Rivers. Trace elements were detected in both fish tissues and streambed sediments. Macroinvertebrate and fish samples contained few taxa at all sites. Total numbers of macroinvertebrate taxa ranged from 19 at the Johnson River to 38 at the Talkeetna River. Diptera were the

  16. Automated Analysis of Vital Signs Identified Patients with Substantial Bleeding Prior to Hospital Arrival

    DTIC Science & Technology

    2015-10-01

    Flight (MHLF; Houston, TX) by Cooke et al. [4] and Holcomb et al. [5]. In both datasets, we analyzed all subjects with at least one recorded non-zero...4] W. H. Cooke , J. Salinas, V. A. Convertino, D. A. Ludwig, D. Hinds, J. H. Duke, F. A. Moore, and J. B. Holcomb, "Heart rate variability and its...McManus, C. C. Miller, W. H. Cooke , and V. A. Convertino, "Manual vital signs reliably predict need for life-saving interventions in trauma patients

  17. Fort Sanders expands options. Interview by Donald E.L. Johnson.

    PubMed

    Guy, A C

    1991-05-01

    Is developing a multi-hospital alliance the route for most hospitals facing the challenges of the 1990s? Officials of Fort Sanders Alliance, a 1,100-bed metropolitan multi-hospital system in Knoxville, Tenn., services residents in that city as well as neighboring Sevierville and Loudon, Tenn. How has the Alliance worked and what is its purpose? In the following interview with Health Care Strategic Management's publisher, Donald E. L. Johnson, president of Fort Sanders Alliance, Alan C. Guy, discusses the venture.

  18. View of Pilot Gregory Johnson working on the Flight Deck

    NASA Image and Video Library

    2009-05-21

    S125-E-013042 (21 May 2009) --- Occupying the commander?s station, astronaut Gregory C. Johnson, STS-125 pilot, uses the Portable In-Flight Landing Operations Trainer (PILOT) on the flight deck of the Earth-orbiting Space Shuttle Atlantis. PILOT consists of a laptop computer and a joystick system, which helps to maintain a high level of proficiency for the end-of-mission approach and landing tasks required to bring the shuttle safely back to Earth. Astronaut Scott Altman, commander, looks on.

  19. Repetitive behavior profile and supersensitivity to amphetamine in the C58/J mouse model of autism.

    PubMed

    Moy, Sheryl S; Riddick, Natallia V; Nikolova, Viktoriya D; Teng, Brian L; Agster, Kara L; Nonneman, Randal J; Young, Nancy B; Baker, Lorinda K; Nadler, Jessica J; Bodfish, James W

    2014-02-01

    Restricted repetitive behaviors are core symptoms of autism spectrum disorders (ASDs). The range of symptoms encompassed by the repetitive behavior domain includes lower-order stereotypy and self-injury, and higher-order indices of circumscribed interests and cognitive rigidity. Heterogeneity in clinical ASD profiles suggests that specific manifestations of repetitive behavior reflect differential neuropathology. The present studies utilized a set of phenotyping tasks to determine a repetitive behavior profile for the C58/J mouse strain, a model of ASD core symptoms. In an observational screen, C58/J demonstrated overt motor stereotypy, but not over-grooming, a commonly-used measure for mouse repetitive behavior. Amphetamine did not exacerbate motor stereotypy, but had enhanced stimulant effects on locomotion and rearing in C58/J, compared to C57BL/6J. Both C58/J and Grin1 knockdown mice, another model of ASD-like behavior, had marked deficits in marble-burying. In a nose poke task for higher-order repetitive behavior, C58/J had reduced holeboard exploration and preference for non-social, versus social, olfactory stimuli, but did not demonstrate cognitive rigidity following familiarization to an appetitive stimulus. Analysis of available high-density genotype data indicated specific regions of divergence between C58/J and two highly-sociable strains with common genetic lineage. Strain genome comparisons identified autism candidate genes, including Cntnap2 and Slc6a4, located within regions divergent in C58/J. However, Grin1, Nlgn1, Sapap3, and Slitrk5, genes linked to repetitive over-grooming, were not in regions of divergence. These studies suggest that specific repetitive phenotypes can be used to distinguish ASD mouse models, with implications for divergent underlying mechanisms for different repetitive behavior profiles. Copyright © 2013 Elsevier B.V. All rights reserved.

  20. 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.

  1. Photolysis rates in correlated overlapping cloud fields: Cloud-J 7.3c

    DOE PAGES

    Prather, M. J.

    2015-08-14

    A new approach for modeling photolysis rates ( J values) in atmospheres with fractional cloud cover has been developed and is implemented as Cloud-J – a multi-scattering eight-stream radiative transfer model for solar radiation based on Fast-J. Using observations of the vertical correlation of cloud layers, Cloud-J 7.3c provides a practical and accurate method for modeling atmospheric chemistry. The combination of the new maximum-correlated cloud groups with the integration over all cloud combinations by four quadrature atmospheres produces mean J values in an atmospheric column with root mean square (rms) errors of 4 % or less compared with 10–20 %more » errors using simpler approximations. Cloud-J is practical for chemistry–climate models, requiring only an average of 2.8 Fast-J calls per atmosphere vs. hundreds of calls with the correlated cloud groups, or 1 call with the simplest cloud approximations. Another improvement in modeling J values, the treatment of volatile organic compounds with pressure-dependent cross sections, is also incorporated into Cloud-J.« less

  2. 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...

  3. Genetics Home Reference: C3 glomerulopathy

    MedlinePlus

    ... Jorge E, Griffin G, Harris CL, Holers VM, Johnson S, Lavin PJ, Medjeral-Thomas N, Paul Morgan B, ... Skerka C, Chen Q, Wiech T, Goodship T, Johnson S, Fremeaux-Bacchi V, Nester C, de Córdoba SR, ...

  4. Two-photon widths of the χcJ states of charmonium

    NASA Astrophysics Data System (ADS)

    Ecklund, K. M.; Love, W.; Savinov, V.; Lopez, A.; Mendez, H.; Ramirez, J.; Ge, J. Y.; Miller, D. H.; Shipsey, I. P. J.; Xin, B.; Adams, G. S.; Anderson, M.; Cummings, J. P.; Danko, I.; Hu, D.; Moziak, B.; Napolitano, J.; He, Q.; Insler, J.; Muramatsu, H.; Park, C. S.; Thorndike, E. H.; Yang, F.; Artuso, M.; Blusk, S.; Khalil, S.; Li, J.; Mountain, R.; Nisar, S.; Randrianarivony, K.; Sultana, N.; Skwarnicki, T.; Stone, S.; Wang, J. C.; Zhang, L. M.; Bonvicini, G.; Cinabro, D.; Dubrovin, M.; Lincoln, A.; Naik, P.; Rademacker, J.; Asner, D. M.; Edwards, K. W.; Reed, J.; Briere, R. A.; Ferguson, T.; Tatishvili, G.; Vogel, H.; Watkins, M. E.; Rosner, J. L.; Alexander, J. P.; Cassel, D. G.; Duboscq, J. E.; Ehrlich, R.; Fields, L.; Galik, R. S.; Gibbons, L.; Gray, R.; Gray, S. W.; Hartill, D. L.; Hertz, D.; Hunt, J. M.; Kandaswamy, J.; Kreinick, D. L.; Kuznetsov, V. E.; Ledoux, J.; Mahlke-Krüger, H.; Mohapatra, D.; Onyisi, P. U. E.; Patterson, J. R.; Peterson, D.; Riley, D.; Ryd, A.; Sadoff, A. J.; Shi, X.; Stroiney, S.; Sun, W. M.; Wilksen, T.; Athar, S. B.; Patel, R.; Yelton, J.; Rubin, P.; Eisenstein, B. I.; Karliner, I.; Mehrabyan, S.; Lowrey, N.; Selen, M.; White, E. J.; Wiss, J.; Mitchell, R. E.; Shepherd, M. R.; Besson, D.; Pedlar, T. K.; Cronin-Hennessy, D.; Gao, K. Y.; Hietala, J.; Kubota, Y.; Klein, T.; Lang, B. W.; Poling, R.; Scott, A. W.; Zweber, P.; Dobbs, S.; Metreveli, Z.; Seth, K. K.; Tomaradze, A.; Libby, J.; Powell, A.; Wilkinson, G.

    2008-11-01

    Using a data sample of 24.5×106 ψ(2S) the reactions ψ(2S)→γχcJ, χcJ→γγ have been studied for the first time to determine the two-photon widths of the χcJ states of charmonium in their decay into two photons. The measured quantities are B(ψ(2S)→γχc0)×B(χc0→γγ)=(2.17±0.32±0.10)×10-5 and B(ψ(2S)→γχc2)×B(χc2→γγ)=(2.68±0.28±0.15)×10-5. Using values for B(ψ(2S)→γχc0,c2) and Γ(χc0,c2) from the literature the two-photon widths are derived to be Γγγ(χc0)=(2.36±0.35±0.22)keV, Γγγ(χc2)=(0.66±0.07±0.06)keV, and R≡Γγγ(χc2)/Γγγ(χc0)=0.278±0.050±0.036. The importance of the measurement of R is emphasized. For the forbidden transition, χc1→γγ, an upper limit of Γγγ(χc1)<0.03keV is established.

  5. Probabilistic Analysis for Comparing Fatigue Data Based on Johnson-Weibull Parameters

    NASA Technical Reports Server (NTRS)

    Hendricks, Robert C.; Zaretsky, Erwin V.; Vicek, Brian L.

    2007-01-01

    Probabilistic failure analysis is essential when analysis of stress-life (S-N) curves is inconclusive in determining the relative ranking of two or more materials. In 1964, L. Johnson published a methodology for establishing the confidence that two populations of data are different. Simplified algebraic equations for confidence numbers were derived based on the original work of L. Johnson. Using the ratios of mean life, the resultant values of confidence numbers deviated less than one percent from those of Johnson. It is possible to rank the fatigue lives of different materials with a reasonable degree of statistical certainty based on combined confidence numbers. These equations were applied to rotating beam fatigue tests that were conducted on three aluminum alloys at three stress levels each. These alloys were AL 2024, AL 6061, and AL 7075. The results were analyzed and compared using ASTM Standard E739-91 and the Johnson-Weibull analysis. The ASTM method did not statistically distinguish between AL 6010 and AL 7075. Based on the Johnson-Weibull analysis confidence numbers greater than 99 percent, AL 2024 was found to have the longest fatigue life, followed by AL 7075, and then AL 6061. The ASTM Standard and the Johnson-Weibull analysis result in the same stress-life exponent p for each of the three aluminum alloys at the median or L(sub 50) lives.

  6. Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked puréed vegetables at refrigeration temperatures.

    PubMed Central

    Carlin, F; Peck, M W

    1996-01-01

    Seven strains of nonproteolytic Clostridium botulinum (types B, E, and F) were each inoculated into a range of anaerobic cooked puréed vegetables. After incubation at 10 degrees C for 15 to 60 days, all seven strains formed toxin in mushrooms, five did so in broccoli, four did so in cauliflower, three did so in asparagus, and one did so in kale. Growth kinetics of nonproteolytic C. botulinum type B in cooked mushrooms, cauliflower, and potatoes were determined at 16, 10, 8, and 5 degrees C. Growth and toxin production occurred in cooked cauliflower and mushrooms at all temperatures and in potatoes at 16 and 8 degrees C. The C. botulinum neurotoxin was detected within 3 to 5 days at 16 degrees C, 11 to 13 days at 10 degrees C, 10 to 34 days at 8 degrees C, and 17 to 20 days at 5 degrees C. PMID:8702303

  7. Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition.

    PubMed

    Bowker, B C; Maxwell, A D; Zhuang, H; Adhikari, K

    2018-05-11

    The wooden breast (WB) condition in broiler breast meat negatively influences technological meat quality. However, it is unknown if the WB effects are uniform throughout the Pectoralis major. The objective of this study was to determine the effects of WB on the marination and cooking performance of the dorsal and ventral portions of broiler breast fillets. Sixty butterfly breast fillets were collected from the deboning line of a commercial plant and sorted into normal (no WB) and severe WB categories. Each fillet was horizontally portioned into dorsal and ventral halves. Portions from one side of each butterfly were used as non-marinated controls, while portions from the other side were vacuum-tumble marinated (16 rpm, -0.6 atm, 4°C, 20 min) with 20% (wt/wt) marinade to meat ratio. Marinade was formulated to target a final concentration of 0.75% salt and 0.45% sodium tripolyphosphate in the final product. Samples were cooked to 78°C in a combination oven. Marinade uptake and retention were lower (P < 0.001) in both the ventral and dorsal portions of the WB fillets. The dorsal portions had greater (P < 0.001) marinade uptake and retention than the ventral portions in both normal and WB fillets. For non-marinated samples, cook loss was greater (P < 0.05) in both the ventral and dorsal portions of WB fillets. In marinated samples, however, cook loss was similar between the dorsal portions of normal and WB fillets. Final cooked product yield was calculated based on pre-marination and post-cook weights. Non-marinated WB samples exhibited lower (P < 0.001) cooked product yields than normal samples in both portions. For marinated samples, cooked product yields were greater (P < 0.001) in the dorsal portions. Data demonstrated that the dorsal portion of the Pectoralis major more readily absorbs and retains marinade during vacuum tumbling and storage than the ventral portion. Although the WB condition negatively influenced marination and cooking performance in both

  8. Optical Johnson noise thermometry

    DOEpatents

    Shepard, Robert L.; Blalock, Theron V.; Roberts, Michael J.; Maxey, Lonnie C.

    1992-01-01

    Method and device for direct, non-contact temperature measure of a body. A laser beam is reflected from the surface of the body and detected along with the Planck radiation. The detected signal is analyzed using signal correlation technique to generate an output signal proportional to the Johnson noise introduced into the reflected laser beam as a direct measure of the absolute temperature of the body.

  9. 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.

  10. 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.

  11. J.C. Nalle Community School: A Study of a School Turnaround Effort. Publication #2015-14

    ERIC Educational Resources Information Center

    Redd, Zakia; Princiotta, Daniel; Stratford, Brandon; Caal, Selma; Li, Weilin; Murphy, Kelly; Coffey, Amelia; Carrington, Nicholas; Carney, Rachel; Oster, Maryjo; Horton, Susannah

    2015-01-01

    J.C. Nalle is a Community School located in the Marshall Heights neighborhood of Ward 7 in Washington, D.C. The community in which J.C. Nalle is located, historically one of the more economically disadvantaged areas of the city, has experienced a number of changes in recent years. This report of evaluation findings begins with an introduction to…

  12. Napoleon Johnson: From NASA to TV to Community College Teaching.

    ERIC Educational Resources Information Center

    Neal, John

    1994-01-01

    Describes the life and career of Napoleon Johnson, who currently teaches journalism at Houston Community College's Central Campus. Describes Johnson's experiences as a technical writer for NASA and as a television news correspondent, highlighting the positive effects of these experiences on his career as a college instructor. (MAB)

  13. 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.

  14. 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

  15. EVALUATION OF THE IMMUNOMODULATORY EFFECTS OF THE DISINFECTION BYPRODUCT, SODIUM CHLORITE, IN FEMALE B6C3F1 MICE: A DRINKING WATER STUDY

    EPA Science Inventory

    Evaluation of the Immunomodulatory Effects of the Disinfection By-product, Sodium chlorite, in Female B6C3f1 mice: A Drinking Water Study.

    Niel A. Karrow, Tal, L. Guo, J. Ann McCay, Greg W. Johnson, Ronnetta D. Brown, Debrorah L. Musgrove, Dori R. Germolec, Robert W. Lueb...

  16. 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.

  17. Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes.

    PubMed

    Tian, Jinhu; Chen, Jianle; Lv, Feiyan; Chen, Shiguo; Chen, Jianchu; Liu, Donghong; Ye, Xingqian

    2016-04-15

    The effects of domestic cooking methods (boiling, baking, steaming, microwaving, frying, and stir-frying) and a new cooking method (air-frying) on the composition of phytochemicals (phenolics, anthocyanins, and carotenoids) and the antioxidant activity in purple-fleshed potatoes were investigated. Compared with raw potatoes, reductions of 23.59-90.42%, 7.09-72.44%, 7.45-83.15%, and 20.15-76.16% in the vitamin C, total phenolic, anthocyanin and carotenoid contents, respectively, was observed after cooking. Decreases of 7.88%, 21.55%, 22.48, 6.31%, and 61.38% in DPPH radical-scavenging activity was also observed after boiling, steaming, baking, microwaving and stir-frying, respectively, whereas an increase of 30.52% was noted after air-frying. A correlation analysis revealed that the antioxidant activity was in accordance with the total phenolic content and that this activity showed the lowest correlation with the vitamin C content. Among all of the cooking methods investigated in this study, stir-frying retained only slight levels of the phytochemicals and antioxidant activity observed in raw potatoes, whereas steaming and microwaving were able to retain most of the health-promoting compounds found in raw potatoes and may thus be suitable methods for cooking potatoes. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. Temperature Dependence on the Strength and Stress Rupture Behavior of a Carbon-Fiber Reinforced Silicon Carbide (C/SiC) Composite

    NASA Technical Reports Server (NTRS)

    Verrilli, Michael J.; Calomino, Anthony

    2002-01-01

    Tensile strengths and stress rupture lives of carbon-fiber reinforced silicon carbide (C/SiC) specimens were measured at 800 C and are compared to previously reported 1200 C data. All tests were conducted in an environmental chamber containing 1000 ppm of oxygen in argon. The average 800 C tensile strength of 610 MPa is 10% greater than at 1200 C. Average stress rupture lives at 800 C were 2.5 times longer than those obtained at 1200 C. The difference in the 800 and 1200 C lives is related to the oxidation rate of the reinforcing carbon fibers, which is the primary damage mode of C/SiC composites in oxygen-containing environments.

  19. 31. Historic American Buildings Survey J. C. Fletcher, Photographer BRIDGETREE ...

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

    31. Historic American Buildings Survey J. C. Fletcher, Photographer BRIDGE-TREE BEVEL PINION GEAR (Iron) MORTISES ON LOWER END OF BRIDGE-TREE FOR PADDLES- BRIDGE-TREE FRICTION DRIVE - James Saw Mill, Narrows Brook, Northwood Narrows, Rockingham County, NH

  20. 32. Historic American Buildings Survey J. C. Fletcher, Photographer BRIDGETREE, ...

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

    32. Historic American Buildings Survey J. C. Fletcher, Photographer BRIDGE-TREE, BEVEL PINION GEAR (Iron), MORTISES ON LOWER END OF BRIDGE-TREE FOR PADDLES, BRIDGE-TREE FRICTION DRIVE - James Saw Mill, Narrows Brook, Northwood Narrows, Rockingham County, NH

  1. 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.

  2. Evaluation of a rapid method for measurement of catalase activity in cooked beef and sausage.

    PubMed

    Davis, C E; Cyrus, S

    1998-02-01

    Catalase (CAT) activity in ground beef and pork was determined on samples cooked from 60 to 71.1 degrees C. One-gram samples of ground round (4% fat), hamburger (24% fat), and commercial pork sausage (38%fat) were cooked in a controlled-temperature waterbath at 65, 68.3 and 71 degrees C. Chilled samples were immersed in direct contact with the cooking water; the test samples were removed every 15 s and immediately immersed in an ice-water bath (O to 1 degrees C) to quick-chill the samples to prevent temperature over-run. Samples retained high (HMB value 20+, over range) CAT activity through 90, 60, and 45 s at 65, 68.3, and 71 degrees C, respectively, before showing rapid activity decreases. Four USDA-FSIS approved meat patty heating processes (66.1 degrees C, 41 s; 67.2 degrees C, 26 s; 68.3 degrees C, 16 s; and 69.4 degrees C, 10 s) were analyzed for CAT activity in meat frozen prior to cooking was slightly lower (P < 0.05) than in degrees C meat. CAT activity decreased (P < 0.05) among meat treated at 66.1 degrees C for 41 s, at 67.2 degrees C for 26 s, and at 68.3 degrees C for 16 s, but the treatment at 68.3 degrees C for 16 s was not different (P < 0.05) from that at 69.4 degrees C for 10 s. These results show this rapid (20 to 25 min) CAT activity test could be used to establish activity values at specific end-point temperatures for model heat-processed ground beef or sausage products and may be useful to USDA FSIS process inspectors and food processors in quality assurance and HACCP (hazard analysis critical control points) programs for thermal input verification.

  3. 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.

  4. Fate of Escherichia coli O157:H7 in mechanically tenderized beef prime rib following searing, cooking, and holding under commercial conditions.

    PubMed

    Porto-Fett, Anna C S; Shoyer, Bradley A; Thippareddi, Harshavardhan; Luchansky, John B

    2013-03-01

    We evaluated the effect of commercial times and temperatures for searing, cooking, and holding on the destruction of Escherichia coli O157:H7 (ECOH) within mechanically tenderized prime rib. Boneless beef ribeye was inoculated on the fat side with ca. 5.7 log CFU/g of a five-strain cocktail of ECOH and then passed once through a mechanical tenderizer with the fat side facing upward. The inoculated and tenderized prime rib was seared by broiling at 260°C for 15 min in a conventional oven and then cooked in a commercial convection oven at 121.1°C to internal temperatures of 37.8, 48.9, 60.0, and 71.1°C before being placed in a commercial holding oven maintained at 60.0°C for up to 8 h. After searing, ECOH levels decreased by ca. 1.0 log CFU/g. Following cooking to internal temperatures of 37.8 to 71.1°C, pathogen levels decreased by an additional ca. 2.7 to 4.0 log CFU/g. After cooking to 37.8, 48.9, or 60.0°C and then warm holding at 60.0°C for 2 h, pathogen levels increased by ca. 0.2 to 0.7 log CFU/g. However, for prime rib cooked to 37.8°C, pathogen levels remained relatively unchanged over the next 6 h of warm holding, whereas for those cooked to 48.9 or 60.0°C pathogen levels decreased by ca. 0.3 to 0.7 log CFU/g over the next 6 h of warm holding. In contrast, after cooking prime rib to 71.1°C and holding for up to 8 h at 60.0°C, ECOH levels decreased by an additional ca. 0.5 log CFU/g. Our results demonstrated that to achieve a 5.0-log reduction of ECOH in blade tenderized prime rib, it would be necessary to sear at 260°C for 15 min, cook prime rib to internal temperatures of 48.9, 60.0, or 71.1°C, and then hold at 60.0°C for at least 8 h.

  5. Comparison of the Tensile, Creep, and Rupture Strength Properties of Stoichiometric SiC Fibers

    NASA Technical Reports Server (NTRS)

    Yun, H. M.; DiCarlo, J. A.

    1999-01-01

    Tensile strength, creep strength, and rupture strength properties were measured for the following types of polymer-derived stoichiometric SiC fibers: Hi-Nicalon Type S from Nippon Carbon, Tyranno SA from Ube, and Sylramic from Dow Corning. Also included in this study were an earlier version of the SA fiber plus two recent developmental versions of the Sylramic fiber. The tensile strength measurements were made at room temperature on as-received fibers and on fibers after high-temperature inert exposure. The creep-rupture property data were obtained at 1400 deg C in air as well as, argon. Some fiber types showed strong effects of environment on their strength properties. These results are compared and discussed in terms of underlying mechanisms and implications for ceramic composites.

  6. 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.

  7. Storage stability of cooked sausages containing vegetable oils.

    PubMed

    Papavergou, E J; Ambrosiadis, J A; Psomas, J

    1995-01-01

    Comminuted cooked sausages were produced using standard industrial practices, by substituting corn oil, sunflower oil, cotton seed oil, soybean oil and hydrogenated vegetable fat for animal fat. When processed, products were assessed for their stability with respect to autoxidation and change in organoleptic properties during vacuum-packed storage in a domestic refrigerator at 4 degrees C. Data obtained indicated that changes in thiobarbituric acid (TBA) values and organoleptic properties of products produced using corn oil, sunflower oil and hydrogenated vegetable fat were similar to those observed for reference material produced using lard. In the case of samples produced using soybean and cotton seed oil, TBA value changes were more pronounced, but did not exceed acceptable limits. A more rapid deterioration of organoleptic characteristics was also observed for the same samples, which showed flavour problems after 3 months of storage at 4 degrees C. Substitution of plant oils for lard considerably reduced the cholesterol content and increased the ratio of unsaturated to saturated fatty acids of cooked sausages.

  8. High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.

    PubMed

    Marcos, Begonya; Aymerich, Teresa; Monfort, Josep M; Garriga, Margarita

    2008-02-01

    The efficiency of combining high-pressure processing (HPP) and active packaging technologies to control Listeria monocytogenes growth during the shelf life of artificially inoculated cooked ham was assessed. Three lots of cooked ham were prepared: control, packaging with alginate films, and packaging with antimicrobial alginate films containing enterocins. After packaging, half of the samples were pressurized. Sliced cooked ham stored at 6 degrees C experienced a quick growth of L. monocytogenes. Both antimicrobial packaging and pressurization delayed the growth of the pathogen. However, at 6 degrees C the combination of antimicrobial packaging and HPP was necessary to achieve a reduction of inoculated levels without recovery during 60 days of storage. Further storage at 6 degrees C of pressurized antimicrobial packed cooked ham resulted in L. monocytogenes levels below the detection limit (day 90). On the other hand, storage at 1 degrees C controlled the growth of the pathogen until day 39 in non-pressurized ham, while antimicrobial packaging and storage at 1 degrees C exerted a bacteriostatic effect for 60 days. All HPP lots stored at 1 degrees C led to counts <100CFU/g at day 60. Similar results were observed when combining both technologies. After a cold chain break no growth of L. monocytogenes was observed in pressurized ham packed with antimicrobial films, showing the efficiency of combining both technologies.

  9. Playing with Wolves: An Interview with C. J. Rogers

    ERIC Educational Resources Information Center

    American Journal of Play, 2010

    2010-01-01

    Since 1992 C. J. Rogers has lived with wolves and studied their societies at Raised by Wolves, a licensed, nonprofit research sanctuary situated in a high valley of New Mexico's Zuni Mountains, not far from the Four Corners. Rogers, who has taught at Northeastern Illinois University and Western New Mexico University, holds doctorates in both…

  10. The influence of a cooked-meat meal on estimated glomerular filtration rate.

    PubMed

    Preiss, David J; Godber, Ian M; Lamb, Edmund J; Dalton, R Neil; Gunn, Ian R

    2007-01-01

    Chronic kidney disease (CKD) is an important but under-recognized condition. Recent national guidelines have recommended that biochemistry laboratories report estimated GFR (eGFR) to improve diagnosis of CKD and facilitate disease staging and management. Previous reports have suggested that intake of large amounts of cooked meat can lead to a significant increase in serum creatinine concentration. Participants (n = 32), consisting of 17 healthy volunteers and 15 outpatients, were recruited. Measurement of serum creatinine (kinetic Jaffe method, enzymatic, isotope-dilution mass spectrometry [IDMS]) and cystatin C, and calculation of eGFR were carried out before (i) and after a meal containing cooked meat (ii) and a meat-free meal (iii). Following intake of cooked meat, median serum creatinine concentration (kinetic Jaffe) increased from 80.5 micromol/L preprandially to 101.0 micromol/L 1-2 h postprandially (P<0.0001), and 99.0 micromol/L 3-4 h postprandially (P<0.0001). Median eGFR decreased from 84.0 mL/min/1.73 m2 preprandially to 59.5 mL/min/1.73 m2 1-2 h postprandially (P<0.0001), and 64.0 mL/min/1.73 m2 3-4 h postprandially (P<0.0001). Consumption of non-meat-containing meals had little impact on serum creatinine (kinetic Jaffe) and eGFR. Changes in serum creatinine were similar using all three methods, and cystatin C concentration was generally uninfluenced by food intake. Intake of cooked meat has a significant effect on serum creatinine concentration and eGFR. Misclassification of CKD is possible if measurements are made after meals containing cooked meat. Clinicians should ensure that CKD classification is based on samples taken in the appropriate conditions: either fasting or after avoidance of cooked meat on the day of sampling. National guidelines which overlook this factor should be revisited.

  11. Validation of a combi oven cooking method for preparation of chicken breast meat for quality assessment.

    PubMed

    Zhuang, H; Savage, E M

    2008-10-01

    Quality assessment results of cooked meat can be significantly affected by sample preparation with different cooking techniques. A combi oven is a relatively new cooking technique in the U.S. market. However, there was a lack of published data about its effect on quality measurements of chicken meat. Broiler breast fillets deboned at 24-h postmortem were cooked with one of the 3 methods to the core temperature of 80 degrees C. Cooking methods were evaluated based on cooking operation requirements, sensory profiles, Warner-Bratzler (WB) shear and cooking loss. Our results show that the average cooking time for the combi oven was 17 min compared with 31 min for the commercial oven method and 16 min for the hot water method. The combi oven did not result in a significant difference in the WB shear force values, although the cooking loss of the combi oven samples was significantly lower than the commercial oven and hot water samples. Sensory profiles of the combi oven samples did not significantly differ from those of the commercial oven and hot water samples. These results demonstrate that combi oven cooking did not significantly affect sensory profiles and WB shear force measurements of chicken breast muscle compared to the other 2 cooking methods. The combi oven method appears to be an acceptable alternative for preparing chicken breast fillets in a quality assessment.

  12. Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety.

    PubMed

    Raatz, Susan K; Idso, Laura; Johnson, LuAnn K; Jackson, Matthew I; Combs, Gerald F

    2016-10-01

    Resistant starch (RS) has unique digestive and absorptive properties which may provide health benefits. We conducted a study to determine the contributions of cultivar, cooking method and service temperature on the RS contents of potatoes (Solanum tuberosum L.). We hypothesized that the RS content would vary by variety, cooking method and service temperature. Potatoes of three common commercial varieties (Yukon Gold, Dark Red Norland, and Russet Burbank) were subjected to two methods of cooking (baking or boiling) and three service temperatures: hot (65°C), chilled (4°C) and reheated (4°C for 6d; reheated to 65°C) and analyzed the starch content by modification of a commercially available assay. Results showed that RS content (g/100g) varied by cooking method and service temperature but not variety. Baked potatoes had higher RS contents than boiled; chilled potatoes had more RS than either hot or reheated. These results may assist in dietary choices for reducing chronic disease risk. Published by Elsevier Ltd.

  13. Progress in HTS Trapped Field Magnets: J(sub c), Area, and Applications

    NASA Technical Reports Server (NTRS)

    Weinstein, Roy; Ren, Yanru; Liu, Jian-Xiong; Sawh, Ravi; Parks, Drew; Foster, Charles; Obot, Victor; Arndt, G. Dickey; Crapo, Alan

    1995-01-01

    Progress in trapped field magnets is reported. Single YBCO grains with diameters of 2 cm are made in production quantities, while 3 cm, 4 1/2 cm and 6 cm diameters are being explored. For single grain tiles: J(sub c) - 10,000 A/sq cm for melt textured grains; J(sub c) - 40,000 A/sq cm for light ion irradiation; and J(sub c) - 85,000 A/J(sub c) for heavy ion irradiation. Using 2 cm diameter tiles bombarded by light ions, we have fabricated a mini-magnet which trapped 2.25 Tesla at 77K, and 5.3 Tesla at 65K. A previous generation of tiles, 1 cm x 1 cm, was used to trap 7.0 Tesla at 55K. Unirradiated 2.0 cm tiles were used to provide 8 magnets for an axial gap generator, in a collaborative experiment with Emerson Electric Co. This generator delivered 100 Watts to a resistive load, at 2265 rpm. In this experiment, activation of the TFMs was accomplished by a current pulse of 15 ms duration. Tiles have also been studied for application as a bumper-tether system for the soft docking of spacecraft. A method for optimizing tether forces, and mechanisms of energy dissipation are discussed. A bus bar was constructed by welding three crystals while melt-texturing, such that their a,b planes were parallel and interleaved. The bus bar, of area approx. 2 sq cm, carried a transport current of 1000 amps, the limit of the testing equipment available.

  14. Measurement of the ratio of the production cross sections times branching fractions of $$B_{c}^{\\pm} \\to J/\\psi \\pi^{\\pm}$$ and $$B^{\\pm} \\to J/\\psi K^{\\pm}$$ and $$\\mathcal{B}(B_{c}^{\\pm} \\to J/\\psi \\pi^{\\pm}\\pi^{\\pm}\\pi^{\\mp})/\\mathcal{B}(B_{c}^{\\pm} \\to J/\\psi \\pi^{\\pm})$$ in pp collisions at $$\\sqrt{s} =$$ 7 TeV

    DOE PAGES

    Khachatryan, Vardan

    2015-01-13

    The ratio of the production cross sections times branching fractions (σ(B ± c)B(B ± c→J/ψπ ±))/(σ(B ±)B(B ±→J/ψK ±)) is studied in proton-proton collisions at a center of-mass energy of 7 TeV with the CMS detector at the LHC. The kinematic region investigated requires B c ± and B ± mesons with transverse momentum p T > 15 GeV and rapidity |y|< 1.6. The data sample corresponds to an integrated luminosity of 5.1 fb -1. The ratio is determined to be [0.48±0.05(stat)± 0.03(syst)±0.05 (τBc)]%. The B c ± → J/ψπ ± π ± π ∓ decay is also observedmore » in the same data sample. Using a model-independent method developed to measure the efficiency given the presence of resonant behaviour in the three-pion system, the ratio of the branching fractions B(B ± c→J/ψπ ±π ±π ∓)/B(B ± c→J/ψπ ±) is measured to be 2.55±0.80(stat)±0.33(syst) +0.04 -0.01(τ Bc), consistent with the previous LHCb result.« less

  15. Measurement of the ratio of the production cross sections times branching fractions of $$B_{c}^{\\pm} \\to J/\\psi \\pi^{\\pm}$$ and $$B^{\\pm} \\to J/\\psi K^{\\pm}$$ and $$\\mathcal{B}(B_{c}^{\\pm} \\to J/\\psi \\pi^{\\pm}\\pi^{\\pm}\\pi^{\\mp})/\\mathcal{B}(B_{c}^{\\pm} \\to J/\\psi \\pi^{\\pm})$$ in pp collisions at $$\\sqrt{s} =$$ 7 TeV

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

    Khachatryan, Vardan

    The ratio of the production cross sections times branching fractions (σ(B ± c)B(B ± c→J/ψπ ±))/(σ(B ±)B(B ±→J/ψK ±)) is studied in proton-proton collisions at a center of-mass energy of 7 TeV with the CMS detector at the LHC. The kinematic region investigated requires B c ± and B ± mesons with transverse momentum p T > 15 GeV and rapidity |y|< 1.6. The data sample corresponds to an integrated luminosity of 5.1 fb -1. The ratio is determined to be [0.48±0.05(stat)± 0.03(syst)±0.05 (τBc)]%. The B c ± → J/ψπ ± π ± π ∓ decay is also observedmore » in the same data sample. Using a model-independent method developed to measure the efficiency given the presence of resonant behaviour in the three-pion system, the ratio of the branching fractions B(B ± c→J/ψπ ±π ±π ∓)/B(B ± c→J/ψπ ±) is measured to be 2.55±0.80(stat)±0.33(syst) +0.04 -0.01(τ Bc), consistent with the previous LHCb result.« less

  16. QTL Mapping of Endocochlear Potential Differences between C57BL/6J and BALB/cJ mice.

    PubMed

    Ohlemiller, Kevin K; Kiener, Anna L; Gagnon, Patricia M

    2016-06-01

    We reported earlier that the endocochlear potential (EP) differs between C57BL/6J (B6) and BALB/cJ (BALB) mice, being lower in BALBs by about 10 mV (Ohlemiller et al. Hear Res 220: 10-26, 2006). This difference corresponds to strain differences with respect to the density of marginal cells in cochlear stria vascularis. After about 1 year of age, BALB mice also tend toward EP reduction that correlates with further marginal cell loss. We therefore suggested that early sub-clinical features of the BALB stria vascularis may predispose these mice to a condition modeling Schuknecht's strial presbycusis. We further reported (Ohlemiller et al. J Assoc Res Otolaryngol 12: 45-58, 2011) that the acute effects of a 2-h 110 dB SPL noise exposure differ between B6 and BALB mice, such that the EP remains unchanged in B6 mice, but is reduced by 40-50 mV in BALBs. In about 25 % of BALBs, the EP does not completely recover, so that permanent EP reduction may contribute to noise-induced permanent threshold shifts in BALBs. To identify genes and alleles that may promote natural EP variation as well as noise-related EP reduction in BALB mice, we have mapped related quantitative trait loci (QTLs) using 12 recombinant inbred (RI) strains formed from B6 and BALB (CxB1-CxB12). EP and strial marginal cell density were measured in B6 mice, BALB mice, their F1 hybrids, and RI mice without noise exposure, and 1-3 h after broadband noise (4-45 kHz, 110 dB SPL, 2 h). For unexposed mice, the strain distribution patterns for EP and marginal cell density were used to generate preliminary QTL maps for both EP and marginal cell density. Six QTL regions were at least statistically suggestive, including a significant QTL for marginal cell density on chromosome 12 that overlapped a weak QTL for EP variation. This region, termed Maced (Marginal cell density QTL) supports the notion of marginal cell density as a genetically influenced contributor to natural EP variation. Candidate genes for Maced

  17. William Cruikshank (1745-1800), anatomist and surgeon, and his illustrious patient, Samuel Johnson.

    PubMed

    McDonald, Stuart W

    2015-10-01

    William Cumberland Cruikshank (1745-1800) was a Scot who from 1771 until his death taught anatomy at the famous school of anatomy in Great Windmill Street, London, founded by William Hunter (1718-1783). Arguably, his most famous patient was Samuel Johnson, the celebrated 18th Century man of letters and author of the first English dictionary. This article, largely drawn from Johnson's correspondence, documents the medical condition that caused Johnson to consult Cruikshank and some of the social links between Johnson, Hunter, and Cruikshank. © 2015 Wiley Periodicals, Inc.

  18. Research and technology of the Lyndon Johnson Space Center

    NASA Technical Reports Server (NTRS)

    1989-01-01

    Johnson Space Center accomplishments in new and advanced concepts during 1988 are highlighted. This year, reports are grouped in sections Space System Technology, Solar System Sciences, Space Transportation Technology, and Medical Sciences. Summary sections describing the role of Johnson Space Center in each program are followed by descriptions of significant tasks. Descriptions are suitable for external consumption, free of technical jargon, and illustrated to increase ease of comprehension.

  19. Study of B c  → J/ψV and {B}_{c}^{* } \\rightarrow {\\eta }_{c}V decays within the QCD factorization

    NASA Astrophysics Data System (ADS)

    Chang, Qin; Chen, Li-Li; Xu, Shuai

    2018-07-01

    In this paper, we study the non-leptonic B cJ/ψV and {B}c* \\to {η }cV (V=ρ ,{K}* ) weak decays in the framework of QCD factorization. In the evaluation, the form factors are calculated using the Bauer–Stech–Wirbel model and the light-front quark model, respectively. Besides the longitudinal amplitude, the power-suppressed transverse contributions are also evaluated at next-to-leading order. The predictions for the observables of B cJ/ψV and {B}c* \\to {η }cV decays are presented. We find that the NLO QCD contribution presents about 8% correction to the branching ratios, and the longitudinal polarization fractions of these decays are at the level of (80 ∼ 90)%. In addition, we suggest direct measurements on some useful ratios, {R}{K* /ρ }(λ =0) and {\\widetilde{R}}{K* /ρ }(λ =0), which are very suitable to test the consistence between theoretical prediction and data because their theoretical uncertainties can be well controlled.

  20. Low sociability is associated with reduced size of the corpus callosum in the BALB/cJ inbred mouse strain.

    PubMed

    Fairless, Andrew H; Dow, Holly C; Toledo, Monica M; Malkus, Kristen A; Edelmann, Michele; Li, Hongzhe; Talbot, Konrad; Arnold, Steven E; Abel, Ted; Brodkin, Edward S

    2008-09-16

    The behavioral manifestations of autism, including reduced sociability (reduced tendency to seek social interaction), may be related to underdevelopment of the corpus callosum (CC). The BALB/cJ inbred mouse strain is a useful model system for testing the relationship between reduced sociability and CC underdevelopment. BALB/cJ mice show low levels of sociability, on average, but substantial intrastrain variability in sociability, as well as striking variability in CC development. This study tested the hypothesis that sociability is positively correlated with CC size within the BALB/cJ inbred strain. 30-day-old BALB/cJ and C57BL/6J mice were tested for sociability towards gonadectomized A/J stimulus mice in a social choice task. The size of the corpus callosum was measured histologically at the midsagittal plane. BALB/cJ mice showed a significant positive correlation between the tendency to sniff the stimulus mouse and size of the CC relative to brain weight. C57BL/6J mice showed consistently high levels of sociability and normal corpus callosum development. These results suggest that abnormal white matter structure is associated with deficits in sociability in BALB/cJ mice. Additional studies are warranted to elucidate the relationship between brain connectivity and sociability in this model system.

  1. Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy.

    PubMed

    Schlisselberg, Dov B; Kler, Edna; Kalily, Emmanuel; Kisluk, Guy; Karniel, Ohad; Yaron, Sima

    2013-01-01

    The consumer demand for fresh tasting, high quality, low salt, preservative-free meals which require minimal preparation time magnifies the safety concern and emphasizes the need to use innovative technologies for food processing. A modern technique to uniformly heat and cook foods is based on a combination of convection and controlled radio frequency (RF) energy. However any advantage conferred on meat cooked by this method would be lost if application of the technology results in decreased safety. Our main goal was to study the inactivation efficacy of this method of cooking against pathogens in ground meat in comparison to standard convection cooking. Meat balls were artificially inoculated with GFP expressing Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes as well as spores of Bacillus cereus and Bacillus thuringiensis and cooked by convection heating (220°C, 40 min), by using energy generated from frequencies in the RF bandwidth (RF cooking, 7.5 min) or by combined heating (5.5 min), until the center temperature of each sample reached 73°C. The mean reductions in total indigenous bacteria obtained by RF and convection were 2.8 and 2.5 log CFU/g, respectively. Cooking of meat balls with convection reduced the E. coli population (8 log CFU/g) by 5.5 log CFU/g, whilst treatment with RF reduced E. coli population to undetectable levels. The mean reductions of S. Typhimurium obtained by RF and convection were 5.7 and 6.5 log CFU/g, respectively. The combined treatment reduced the Salmonella population to undetectable levels. In contrast, L. monocytogenes was poorly affected by RF cooking. The mean reduction of L. monocytogenes obtained by RF energy was 0.4 log CFU/g, while convection cooking resulted in undetectable levels. Interestingly, the combined treatment also resulted with undetectable levels of Listeria although time of cooking was reduced by 86%. One-step cooking had negligible effects on the Bacillus spores and therefore a 2-step

  2. Research and technology, Lyndon B. Johnson Space Center

    NASA Technical Reports Server (NTRS)

    1984-01-01

    Johnson Space Center accomplishments in new and advanced concepts during 1984 are highlighted. Included are research funded by the Office of Aeronautics and Space Technology; Advanced Programs tasks funded by the Office of Space Flight; and Solar System Exploration and Life Sciences research funded by the Office of Space Sciences and Applications. Summary sections describing the role of the Johnson Space Center in each program are followed by one page descriptions of significant projects. Descriptions are suitable for external consumption, free of technical jargon, and illustrated to increase ease of comprehension.

  3. χ cJ polarization in polarized proton-proton collisions at RHIC

    NASA Astrophysics Data System (ADS)

    Nayak, Gouranga C.

    2017-01-01

    We study inclusive χ cJ production with definite polarizations in polarized proton-proton collisions at √ s = 200 and 500 GeV at RHIC by using non-relativistic QCD (NRQCD) color-octet mechanism. We present results of rapidity distribution of χ c0, χ c1 and χ c2 production with specific polarizations in polarized p-p collisions at RHIC within the PHENIX detector acceptance range. We also present the corresponding results for the spin asymmetries.

  4. Understanding the quantum nature of low-energy C(3P j ) + He inelastic collisions.

    PubMed

    Bergeat, Astrid; Chefdeville, Simon; Costes, Michel; Morales, Sébastien B; Naulin, Christian; Even, Uzi; Kłos, Jacek; Lique, François

    2018-05-01

    Inelastic collisions that occur between open-shell atoms and other atoms or molecules, and that promote a spin-orbit transition, involve multiple interaction potentials. They are non-adiabatic by nature and cannot be described within the Born-Oppenheimer approximation; in particular, their theoretical modelling becomes very challenging when the collision energies have values comparable to the spin-orbit splitting. Here we study inelastic collisions between carbon in its ground state C( 3 P j=0 ) and helium atoms-at collision energies in the vicinity of spin-orbit excitation thresholds (~0.2 and 0.5 kJ mol -1 )-that result in spin-orbit excitation to C( 3 P j=1 ) and C( 3 P j=2 ). State-to-state integral cross-sections are obtained from crossed-beam experiments with a beam source that provides an almost pure beam of C( 3 P j=0 ) . We observe very good agreement between experimental and theoretical results (acquired using newly calculated potential energy curves), which validates our characterization of the quantum dynamical resonances that are observed. Rate coefficients at very low temperatures suitable for chemical modelling of the interstellar medium are also calculated.

  5. Observation of K*(892){sup 0}K*(892){sup 0} in {chi}{sub cJ} decays

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

    Ablikim, M.; Bai, J.Z.; Bian, J.G.

    2004-11-01

    K*(892){sup 0}K*(892){sup 0} signals from {chi}{sub cJ}(J=0,1,2) decays are observed for the first time using a data sample of 14 million {psi}(2S) events accumulated in the BES II detector. The branching fractions B[{chi}{sub cJ}{yields}K*(892){sup 0}K*(892){sup 0}] (J=0,1,2) are determined to be (1.78{+-}0.34{+-}0.34)x10{sup -3} (1.67{+-}0.32{+-}0.31)x10{sup -3}, and (4.86{+-}0.56{+-}0.88)x10{sup -3} for the {chi}{sub c0}, {chi}{sub c1}, and {chi}{sub c2} decays, respectively, where the first errors are statistical and the second are systematic. The significances of these signals are about 4.7{sigma}, 4.5{sigma}, and 7.6{sigma}, respectively.

  6. Mechanism of strength degradation for hot corrosion of alpha-SiC

    NASA Technical Reports Server (NTRS)

    Smialek, J. L.; Jacobson, N. S.

    1984-01-01

    Sintered alpha SiC was corroded by thin films of Na2SO4 and Na2CO3 molten salts at 1000%. This hot corrosion attack reduced room temperature strengths by as much as 50%. Strength degradation was porportional to the degree and uniformity of corrosion pitting attack as controlled by the chemistry of the molten salt. Extensive fractography identified corrosion pits as the most prevalent source of failure. A fracture mechanics treatment of the strength/pit depth relationship produced an average K sub IC equal to 2.6 MPa sub m 1/2, which is consistent with published values.

  7. Mechanism of strength degradation for hot corrosion of alpha-SiC

    NASA Technical Reports Server (NTRS)

    Smialek, James L.; Jacobson, Nathan S.

    1986-01-01

    Sintered alpha SiC was corroded by thin films of Na2SO4 and Na2CO3 molten salts at 1000 percent. This hot corrosion attack reduced room temperature strengths by as much as 50 percent. Strength degradation was proportional to the degree and uniformity of corrosion pitting attack as controlled by the chemistry of the molten salt. Extensive fractography identified corrosion pits as the most prevalent source of failure. A fracture mechanics treatment of the strength/pit depth relationship produced an average K sub IC equal to 2.6 MPa sub m 1/2, which is cnsistent ith published values.

  8. 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

  9. [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.

  10. Oxidation Behavior of Matrix Graphite and Its Effect on Compressive Strength

    DOE PAGES

    Zhou, Xiangwen; Contescu, Cristian I.; Zhao, Xi; ...

    2017-01-01

    Mmore » atrix graphite (G) with incompletely graphitized binder used in high-temperature gas-cooled reactors (HTGRs) is commonly suspected to exhibit lower oxidation resistance in air. In order to reveal the oxidation performance, the oxidation behavior of newly developed A3-3 G at the temperature range from 500 to 950°C in air was studied and the effect of oxidation on the compressive strength of oxidized G specimens was characterized. Results show that temperature has a significant influence on the oxidation behavior of G. The transition temperature between Regimes I and II is ~700°C and the activation energy ( E a ) in Regime I is around 185 kJ/mol, a little lower than that of nuclear graphite, which indicates G is more vulnerable to oxidation. Oxidation at 550°C causes more damage to compressive strength of G than oxidation at 900°C. Comparing with the strength of pristine G specimens, the rate of compressive strength loss is 77.3% after oxidation at 550°C and only 12.5% for oxidation at 900°C. icrostructure images of SE and porosity measurement by ercury Porosimetry indicate that the significant compressive strength loss of G oxidized at 550°C may be attributed to both the uniform pore formation throughout the bulk and the preferential oxidation of the binder.« less

  11. Flow and fracture behavior of aluminum alloy 6082-T6 at different tensile strain rates and triaxialities.

    PubMed

    Chen, Xuanzhen; Peng, Yong; Peng, Shan; Yao, Song; Chen, Chao; Xu, Ping

    2017-01-01

    This study aims to investigate the flow and fracture behavior of aluminum alloy 6082-T6 (AA6082-T6) at different strain rates and triaxialities. Two groups of Charpy impact tests were carried out to further investigate its dynamic impact fracture property. A series of tensile tests and numerical simulations based on finite element analysis (FEA) were performed. Experimental data on smooth specimens under various strain rates ranging from 0.0001~3400 s-1 shows that AA6082-T6 is rather insensitive to strain rates in general. However, clear rate sensitivity was observed in the range of 0.001~1 s-1 while such a characteristic is counteracted by the adiabatic heating of specimens under high strain rates. A Johnson-Cook constitutive model was proposed based on tensile tests at different strain rates. In this study, the average stress triaxiality and equivalent plastic strain at facture obtained from numerical simulations were used for the calibration of J-C fracture model. Both of the J-C constitutive model and fracture model were employed in numerical simulations and the results was compared with experimental results. The calibrated J-C fracture model exhibits higher accuracy than the J-C fracture model obtained by the common method in predicting the fracture behavior of AA6082-T6. Finally, the Scanning Electron Microscope (SEM) of fractured specimens with different initial stress triaxialities were analyzed. The magnified fractographs indicate that high initial stress triaxiality likely results in dimple fracture.

  12. Flow and fracture behavior of aluminum alloy 6082-T6 at different tensile strain rates and triaxialities

    PubMed Central

    Chen, Xuanzhen; Peng, Shan; Yao, Song; Chen, Chao; Xu, Ping

    2017-01-01

    This study aims to investigate the flow and fracture behavior of aluminum alloy 6082-T6 (AA6082-T6) at different strain rates and triaxialities. Two groups of Charpy impact tests were carried out to further investigate its dynamic impact fracture property. A series of tensile tests and numerical simulations based on finite element analysis (FEA) were performed. Experimental data on smooth specimens under various strain rates ranging from 0.0001~3400 s-1 shows that AA6082-T6 is rather insensitive to strain rates in general. However, clear rate sensitivity was observed in the range of 0.001~1 s-1 while such a characteristic is counteracted by the adiabatic heating of specimens under high strain rates. A Johnson-Cook constitutive model was proposed based on tensile tests at different strain rates. In this study, the average stress triaxiality and equivalent plastic strain at facture obtained from numerical simulations were used for the calibration of J-C fracture model. Both of the J-C constitutive model and fracture model were employed in numerical simulations and the results was compared with experimental results. The calibrated J-C fracture model exhibits higher accuracy than the J-C fracture model obtained by the common method in predicting the fracture behavior of AA6082-T6. Finally, the Scanning Electron Microscope (SEM) of fractured specimens with different initial stress triaxialities were analyzed. The magnified fractographs indicate that high initial stress triaxiality likely results in dimple fracture. PMID:28759617

  13. Sir William Johnson: Lessons-Learned from an Irregular Warfighter

    DTIC Science & Technology

    2011-06-01

    Meath, Ireland. 1 His Catholic father and Anglican mother made William an outsider to both religious groups, at a time when spiritual affiliation in...this sometimes deadly vaccination attests to the faith and confidence they had in him.34 Along with his prominent status in cofonial· society, Johnson...especially when it came to the upbringing of their children . Johnson’s humility, and willingness to acknowledge the many positive aspects of the

  14. Sedimentary petrology and reservoir quality of the Middle Jurassic Red Glacier Formation, Cook Inlet forearc basin: Initial impressions

    USGS Publications Warehouse

    Helmold, K.P.; LePain, D.L.; Stanley, Richard G.

    2016-01-01

    The Division of Geological & Geophysical Surveys and Division of Oil & Gas are currently conducting a study of the hydrocarbon potential of Cook Inlet forearc basin (Gillis, 2013, 2014; LePain and others, 2013; Wartes, 2015; Herriott, 2016 [this volume]). The Middle Jurassic Tuxedni Group is recognized as a major source of oil in Tertiary reservoirs (Magoon, 1994), although the potential for Tuxedni reservoirs remains largely unknown. As part of this program, five days of the 2015 field season were spent examining outcrops, largely sandstones, of the Middle Jurassic Red Glacier Formation (Tuxedni Group) approximately 6.4 km northeast of Johnson Glacier on the western side of Cook Inlet (fig. 4-1). Three stratigraphic sections (fig. 4-2) totaling approximately 307 m in thickness were measured and described in detail (LePain and others, 2016 [this volume]). Samples were collected for a variety of analyses including palynology, Rock-Eval pyrolysis, vitrinite reflectance, detrital zircon geochronology, and petrology. This report summarizes our initial impressions of the petrology and reservoir quality of sandstones encountered in these measured sections. Interpretations are based largely on hand-lens observations of hand specimens and are augmented by stereomicroscope observations. Detailed petrographic (point-count) analyses and measurement of petrophysical properties (porosity, permeability, and grain density) are currently in progress.

  15. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.

    PubMed

    Manios, Stavros G; Skandamis, Panagiotis N

    2015-03-01

    The effect of common handling practices (i.e., freezing, thawing and cooking) of beef patties on the survival of Salmonella spp. and Escherichia coli O157:H7, was evaluated. Inoculated ground beef was stored at -22 °C for 5 and 75 days. After thawing at 4 °C/16 h, 20 °C/12 h, in microwave/22-24 min, or without prior thawing, beef patties (90 g) were shaped and cooked in oven-broiler or in pan-grill to internal temperatures of 60 °C or 71 °C. Cooking in oven-broiler was more effective compared to pan-grill, especially when cooked to 71 °C. Defrosting methods did not affect significantly (P ≥ 0.05) the survival of the pathogens during subsequent cooking. Frozen storage for 75 days enhanced the survival of E. coli O157:H7, as the pathogen survived 3.1 logCFU/g when cooked in oven-broiler at 71 °C. Results may supplement the existing guidelines for the appropriate practices, associated with freezing, thawing and cooking of patties in households or catering services. Copyright © 2014 Elsevier Ltd. All rights reserved.

  16. The Relationship of Core Strength and Activation and Performance on Three Functional Movement Screens.

    PubMed

    Johnson, Caleb D; Whitehead, Paul N; Pletcher, Erin R; Faherty, Mallory S; Lovalekar, Mita T; Eagle, Shawn R; Keenan, Karen A

    2018-04-01

    Johnson, CD, Whitehead, PN, Pletcher, ER, Faherty, MS, Lovalekar, MT, Eagle, SR, and Keenan, KA. The relationship of core strength and activation and performance on three functional movement screens. J Strength Cond Res 32(4): 1166-1173, 2018-Current measures of core stability used by clinicians and researchers suffer from several shortcomings. Three functional movement screens appear, at face-value, to be dependent on the ability to activate and control core musculature. These 3 screens may present a viable alternative to current measures of core stability. Thirty-nine subjects completed a deep squat, trunk stability push-up, and rotary stability screen. Scores on the 3 screens were summed to calculate a composite score (COMP). During the screens, muscle activity was collected to determine the length of time that the bilateral erector spinae, rectus abdominis, external oblique, and gluteus medius muscles were active. Strength was assessed for core muscles (trunk flexion and extension, trunk rotation, and hip abduction and adduction) and accessory muscles (knee flexion and extension and pectoralis major). Two ordinal logistic regression equations were calculated with COMP as the outcome variable, and: (a) core strength and accessory strength, (b) only core strength. The first model was significant in predicting COMP (p = 0.004) (Pearson's Chi-Square = 149.132, p = 0.435; Nagelkerke's R-Squared = 0.369). The second model was significant in predicting COMP (p = 0.001) (Pearson's Chi-Square = 148.837, p = 0.488; Nagelkerke's R-Squared = 0.362). The core muscles were found to be active for most screens, with percentages of "time active" for each muscle ranging from 54-86%. In conclusion, performance on the 3 screens is predicted by core strength, even when accounting for "accessory" strength variables. Furthermore, it seems the screens elicit wide-ranging activation of core muscles. Although more investigation is needed, these screens, collectively, seem to be a good

  17. Risky choice with heuristics: reply to Birnbaum (2008), Johnson, Schulte-Mecklenbeck, and Willemsen (2008), and Rieger and Wang (2008).

    PubMed

    Brandstätter, Eduard; Gigerenzer, Gerd; Hertwig, Ralph

    2008-01-01

    E. Brandstätter, G. Gigerenzer, and R. Hertwig (2006) showed that the priority heuristic matches or outperforms modifications of expected utility theory in predicting choice in 4 diverse problem sets. M. H. Birnbaum (2008) argued that sets exist in which the opposite is true. The authors agree--but stress that all choice strategies have regions of good and bad performance. The accuracy of various strategies systematically depends on choice difficulty, which the authors consider a triggering variable underlying strategy selection. Agreeing with E. J. Johnson, M. Schulte-Mecklenbeck, and M. C. Willemsen (2008) that process (not "as-if") models need to be formulated, the authors show how quantitative predictions can be derived and test them. Finally, they demonstrate that many of Birnbaum's and M. O. Rieger and M. Wang's (2008) case studies championing their preferred models involved biased tests in which the priority heuristic predicted data, whereas the parameterized models were fitted to the same data. The authors propose an adaptive toolbox approach of risky choice, according to which people first seek a no-conflict solution before resorting to conflict-resolving strategies such as the priority heuristic. (c) 2008 APA, all rights reserved

  18. Assessment of juiciness intensity of cooked chicken pectoralis major

    USDA-ARS?s Scientific Manuscript database

    The objectives were to assess sensory descriptive juiciness of cooked chicken breast meat (pectoralis major) during the entire process of consumption and to determine the relationship between sensory juiciness intensity scores during eating and raw meat characteristics. Chicken breast fillets were c...

  19. The C57BL/6J Niemann-Pick C1 mouse model with decreased gene dosage has impaired glucose tolerance independent of body weight.

    PubMed

    Jelinek, David; Castillo, Joseph J; Garver, William S

    2013-09-15

    The human Niemann-Pick C1 (NPC1) gene has been found to be associated with extreme (early-onset and morbid-adult) obesity and type 2 diabetes independent of body weight. We previously performed growth studies using BALB/cJ Npc1 normal (Npc1+/+) and Npc1 heterozygous (Npc1+/-) mice and determined that decreased Npc1 gene dosage interacts with a high-fat diet to promote weight gain and adiposity. The present study was performed using both BALB/cJ and C57BL/6J Npc1+/+ and Npc1+/- mice to determine if decreased Npc1 gene dosage predisposes to metabolic features associated with type 2 diabetes. The results indicated that C57BL/6J Npc1+/- mice, but not BALB/cJ Npc1+/- mice, have impaired glucose tolerance when fed a low-fat diet and independent of body weight. The results also suggest that an accumulation of liver free fatty acids and hepatic lipotoxicity marked by an elevation in the amount of plasma alanine aminotransferase (ALT) may be responsible for hepatic insulin resistance and impaired glucose tolerance. Finally, the peroxisome-proliferator activated receptor α (PPARα) and sterol regulatory element-binding protein-1 (SREBP-1) pathways known to have a central role in regulating free fatty acid metabolism were downregulated in the livers, but not in the adipose or muscle, of C57BL/6J Npc1+/- mice compared to C57BL/6J Npc1+/+ mice. Therefore, decreased Npc1 gene dosage among two different mouse strains interacts with undefined modifying genes to manifest disparate yet often related metabolic diseases. Published by Elsevier B.V.

  20. Unexpected mechanical properties of very dry Berea sandstone near 45°C

    NASA Astrophysics Data System (ADS)

    Miller, R. A.; Darling, T. W.; TenCate, J. A.; Johnson, P. A.

    2011-12-01

    Office of Basic Energy Sciences]. [1] B. R. Tittmann, L. Ahlberg, and J. Curnow, "Internal friction and velocity measurements," Proc. of 7th Lunar Science Conference , pp. 3123-3132, 1997. [2] K. E.-A. Van Den Abeele, J. Carmeliet, P. A. Johnson, and B. Zinszner, "Influence of water saturation on the nonlinear elastic mesoscopic response in Earth materials and the implications to the mechanism of nonlinearity," Journal of Geophysical Research 107, p. 2121, June 2002. [3] "Dynamic Measures of Elastic Nonlinear (Anelastic) Behavior: Dynamic Acousto-Elasticity Testing (DAET)," G. Renaud, P-Y Le Bas, J. A. TenCate, T. J. Ulrich, J. W. Carey, J. Han, T.W. Darling and P. A. Johnson, AGU Fall Meeting, Dec. 2011. [4] "Water and CO2 chemistry influences on the mechanical integrity of rocks," T.W. Darling, P-Y Le Bas, J. W. Carey, P. A. Johnson and R. A. Miller, AGU Fall Meeting, Dec. 2010.

  1. One Generation Reproductive Toxicity Test in Japanese quail (Coturnix japonica) Exposed Orally to 3-nitro-1,2,4-triazol-5-one (NTO), February-August 2015

    DTIC Science & Technology

    2017-08-14

    blocks are stored in building E-5158. C -2 Personnel Management: Dr. Mark S. Johnson, Ph.D., Director, Toxicology; Mr. Arthur J . O’Neill, Chief...CLASSIFICATION OF: a. REPORT b. ABSTRACT c . THIS PAGE 17. LIMITATION OF ABSTRACT 18. NUMBER OF PAGES 19a. NAME OF RESPONSIBLE...Quinn, Michael, J , Jr. Johnson, Mark, S Army Public Health Center Toxicology Portfolio (MCHB-PH-TEV) 5158 Blackhawk Road, Aberdeen Proving Ground

  2. Johnson Noise Thermometry for Advanced Small Modular Reactors

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

    Britton Jr, Charles L; Roberts, Michael; Bull, Nora D

    Temperature is a key process variable at any nuclear power plant (NPP). The harsh reactor environment causes all sensor properties to drift over time. At the higher temperatures of advanced NPPs the drift occurs more rapidly. The allowable reactor operating temperature must be reduced by the amount of the potential measurement error to assure adequate margin to material damage. Johnson noise is a fundamental expression of temperature and as such is immune to drift in a sensor s physical condition. In and near core, only Johnson noise thermometry (JNT) and radiation pyrometry offer the possibility for long-term, high-accuracy temperature measurementmore » due to their fundamental natures. Small, Modular Reactors (SMRs) place a higher value on long-term stability in their temperature measurements in that they produce less power per reactor core and thus cannot afford as much instrument recalibration labor as their larger brethren. The purpose of this project is to develop and demonstrate a drift free Johnson noise-based thermometer suitable for deployment near core in advanced SMR plants.« less

  3. 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.

  4. IR spectroscopy as a source of data on bond strengths

    NASA Astrophysics Data System (ADS)

    Finkelshtein, E. I.; Shamsiev, R. S.

    2018-02-01

    The aim of this work is the estimation of double bond strength, namely Cdbnd O bonds in ketones and aldehydes and Cdbnd C bonds in various compounds. By the breaking of these bonds one or both fragments formed are carbenes, for which experimental data on the enthalpies of formation (ΔHf298) are scarce. Thus for the estimation of ΔHf298 of the corresponding carbenes, the empirical equations were proposed based on different approximations. In addition, a quantum chemical calculations of the ΔHf298 values of carbenes were performed, and the data obtained were compared with experimental values and the results of earlier calculations. Equations for the calculation of Cdbnd O bond strengths of different ketones and aldehydes from the corresponding stretching frequencies ν(Cdbnd O) were derived. Using the proposed equations, the strengths of Cdbnd O bonds of 25 ketones and 12 conjugated aldehydes, as well as Cdbnd C bonds of 13 hydrocarbons and 7 conjugated aldehydes were estimated for the first time. Linear correlations of Cdbnd C and Cdbnd O bond strengths with the bond lengths were established, and the equations permitting the estimation of the double bond strengths and lengths with acceptable accuracy were obtained. Also, the strength of central Cdbnd C bond of stilbene was calculated for the first time. The uncertainty of the strengths of double bonds obtained may be regarded as accurate ±10-15 kJ/mol.

  5. Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breast.

    PubMed

    Claus, James R; Jeong, Jong Youn

    2018-02-01

    This study was conducted to characterize the pink pigments associated with storing presalted (2%) and ground turkey breast trim at different processing conditions. Four treatments included: treatment (no NaCl, stored for 7 d before being cooked), treatment 2 (NaCl added and stored for 7 d before being cooked), treatment 3 (NaCl added and immediately cooked), and treatment 4 (stored for 7 d before NaCl added and cooked). All treatments were cooked to 4 endpoint temperatures (71.1, 73.9, 76.7, and 79.4°C). Processing conditions affected the pink defect in cooked ground turkey breast. Undenatured myoglobin in salted meat (treatment 2, 3, 4) still remained (17 to 19%) after cooking. Salted and stored ground turkey (treatment 2) produced a cooked product with the most reducing condition (lowest oxidation-reduction potential, ORP) and one of the most red coloration (CIE a* values). Final internal temperature had limited effects on pigment properties. ORP was similar across cooking temperatures but CIE a* values decreased with temperature. Even at 79.4°C, 15% undenatured myoglobin remained. Cooking yield decreased with temperature as expected (92.8 to 89.5%). Results indicate that to limit the degree of the pink color development processors should avoid storage of ground turkey, particularly when mixed with salt, as it favors the formation of nicotinamide-denatured globin hemochrome. © 2017 Poultry Science Association Inc.

  6. Observation of χ cJ decays to ΛΛ¯¯¯π⁺π⁻

    DOE PAGES

    Ablikim, M.; Achasov, M. N.; Ambrose, D. J.; ...

    2012-09-13

    Decays of the χ cJ states (J=0, 1, 2) to ΛΛ¯¯¯π⁺π⁻, including processes with intermediate Σ(1385), are studied through the E1 transition ψ'→γχ cJ using 106×10⁶ ψ' events collected with the BESIII detector at BEPCII. This is the first observation of χcJ decays to the final state ΛΛ¯¯¯π⁺π⁻. The branching ratio of the intermediate process χ cJ→Σ(1385) ±Σ¯¯¯(1385) ∓ is also measured for the first time, and the results agree with the theoretical predictions based on the color-octet effect.

  7. On the form of ROCs constructed from confidence ratings.

    PubMed

    Malmberg, Kenneth J

    2002-03-01

    A classical question for memory researchers is whether memories vary in an all-or-nothing, discrete manner (e.g., stored vs. not stored, recalled vs. not recalled), or whether they vary along a continuous dimension (e.g., strength, similarity, or familiarity). For yes-no classification tasks, continuous- and discrete-state models predict nonlinear and linear receiver operating characteristics (ROCs), respectively (D. M. Green & J. A. Swets, 1966; N. A. Macmillan & C. D. Creelman, 1991). Recently, several authors have assumed that these predictions are generalizable to confidence ratings tasks (J. Qin, C. L. Raye, M. K. Johnson, & K. J. Mitchell, 2001; S. D. Slotnick, S. A. Klein, C. S. Dodson, & A. P. Shimamura, 2000, and A. P. Yonelinas, 1999). This assumption is shown to be unwarranted by showing that discrete-state ratings models predict both linear and nonlinear ROCs. The critical factor determining the form of the discrete-state ROC is the response strategy adopted by the classifier.

  8. Extreme Heat Resistance of Food Borne Pathogens Campylobacter jejuni, Escherichia coli, and Salmonella typhimurium on Chicken Breast Fillet during Cooking

    PubMed Central

    de Jong, Aarieke E. I.; van Asselt, Esther D.; Zwietering, Marcel H.; Nauta, Maarten J.; de Jonge, Rob

    2012-01-01

    The aim of this research was to determine the decimal reduction times of bacteria present on chicken fillet in boiling water. The experiments were conducted with Campylobacter jejuni, Salmonella, and Escherichia coli. Whole chicken breast fillets were inoculated with the pathogens, stored overnight (4°C), and subsequently cooked. The surface temperature reached 70°C within 30 sec and 85°C within one minute. Extremely high decimal reduction times of 1.90, 1.97, and 2.20 min were obtained for C. jejuni, E. coli, and S. typhimurium, respectively. Chicken meat and refrigerated storage before cooking enlarged the heat resistance of the food borne pathogens. Additionally, a high challenge temperature or fast heating rate contributed to the level of heat resistance. The data were used to assess the probability of illness (campylobacteriosis) due to consumption of chicken fillet as a function of cooking time. The data revealed that cooking time may be far more critical than previously assumed. PMID:22389647

  9. 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

  10. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding pan residues.

    PubMed

    Skog, K; Augustsson, K; Steineck, G; Stenberg, M; Jägerstad, M

    1997-06-01

    Fourteen cooked dishes with their corresponding pan residues were analysed for polar and non-polar heterocyclic amines using HPLC. The choice of foods, including beef, pork, poultry, game, fish, egg and sausages, was based on an investigation of an elderly population in Stockholm participating in an analytical epidemiological case-control study on cancer risks after intake of heterocyclic amines. The food items were prepared using normal household cooking practices, and to reflect the wide range of surface browning of the cooked dishes that would be encountered in this population, four cooking temperatures were used in the range 150-225 degrees C. For all food samples, the total amount of heterocyclic amines formed at 150 degrees C was less than 1 ng/g cooked product, and at 175 degrees C less than 2 ng/g. The highest concentrations of heterocyclic amines were detected in fillet of pork, reindeer meat and chicken breast fried at 200 and 225 degrees C and their corresponding pan residues. The total sum of 2-amino-3,8-dimethylimidazo-[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine was about 1 microgram per 100 g portion (including pan residues) for reindeer meat and chicken breast, and between 1.9 and 6.3 micrograms per 100-g portion for fillet of pork. PhIP was the most abundant heterocyclic amine, identified in 73 of 84 samples, and the highest concentration of PhIP, 32.0 ng/g, was found in the pan residue from fillet of pork cooked at 225 degrees C. The non-polar heterocyclic amines 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole and 3-amino-1-methyl-5H-pyrido[4,3-b]indole were detected in the range of 0.5-7.4 ng/g in most foods cooked at 225 degrees C, and also in meat sauce prepared at 200 and 175 degrees C. The other heterocyclic amines tested for: 2-amino-3-methylimidazo-[4,5-f]quinoline, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline, 2-amino-6-methyl-pyrido-[1,2-a:3',2'-d]-imidazole and 2

  11. Microstructure and Mechanical Properties in Hot-Rolled Extra High-Yield-Strength Steel Plates for Offshore Structure and Shipbuilding

    NASA Astrophysics Data System (ADS)

    Liu, Dongsheng; Li, Qingliang; Emi, Toshihiko

    2011-05-01

    Key parameters for a thermomechanically controlled processing and accelerated cooling process (TMCP-AcC) were determined for integrated mass production to produce extra high-yield-strength microalloyed low carbon SiMnCrNiCu steel plates for offshore structure and bulk shipbuilding. Confocal scanning microscopy was used to make in-situ observations on the austenite grain growth during reheating. A Gleeble 3800 thermomechanical simulator was employed to investigate the flow stress behavior, static recrystallization (SRX) of austenite, and decomposition behavior of the TMCP conditioned austenite during continuous cooling. The Kocks-Mecking model was employed to describe the constitutive behavior, while the Johnson-Mehl-Avrami-Kolmogorov (JMAK) approach was used to predict the SRX kinetics. The effects of hot rolling schedule and AcC on microstructure and properties were investigated by test-scale rolling trials. The bridging between the laboratory observations and the process parameter determination to optimize the mass production was made by integrated industrial production trials on a set of a 5-m heavy plate mill equipped with an accelerated cooling system. Successful production of 60- and 50-mm-thick plates with yield strength in excess of 460 MPa and excellent toughness at low temperature (213 K (-60 °C)) in the parent metal and the simulated coarse-grained heat affected zone (CGHAZ) provides a useful integrated database for developing advanced high-strength steel plates via TMCP-AcC.

  12. Sweet and bitter taste of ethanol in C57BL/6J and DBA2/J mouse strains.

    PubMed

    Blizard, David A

    2007-01-01

    Studies of inbred strains of rats and mice have suggested a positive association between strain variations in sweet taste and ethanol intake. However, strain associations by themselves are insufficient to support a functional link between taste and ethanol intake. We used conditioned taste aversion (CTA) to explore the sweet and bitter taste of ethanol and ability to detect sucrose, quinine and ethanol in C57BL/6J (B6) and DBA/2J (D2) mouse strains that are frequently used in alcohol research. The present study showed that C57BL/6J mice generalized taste aversions from sucrose and quinine solutions to 10% ethanol and, reciprocally, aversions to 10% ethanol generalized to each of these solutions presented separately. Only conditioned aversions to quinine generalized to ethanol in the DBA/2J strain but an aversion conditioned to ethanol did not generalize reciprocally to quinine. Thus, considering these two gustatory qualities, 10% ethanol tastes both sweet and bitter to B6 mice but only bitter to D2. Both strains were able to generalize taste aversions across different concentrations of the same compound. B6 were able to detect lower concentrations of quinine than D2 but both strains were able to detect sucrose and (in contrast to previous findings) ethanol at similar concentrations. The strain-dependent gustatory profiles for ethanol may make an important contribution to the understanding of the undoubtedly complex mechanisms influencing high ethanol preference of B6 and pronounced ethanol avoidance of D2 mice.

  13. Measurement of C P violation in B → J/ ψ KS0 decays at LHCb

    NASA Astrophysics Data System (ADS)

    Meier, F.; LHCb Collaboration

    2016-07-01

    Analysing a data sample corresponding to an integrated luminosity of 3 fb-1 of pp collisions collected by the LHCb detector at the LHC CP violation in B0→J/ψK0S and B0s→J/ψK0S is measured. The results S(B0→J/ψK0S) = -0.038 ± 0.035 {(stat)} ± 0.020 {(syst)} are consistent with the current world averages and with the Standard Model expectations. In B0s→J/ψK0s the results A_{ΔΓ(B0s→J/ψK0s) = 0.49 ±^{0.77}_{0.65} {(stat)} ± 0.06 {(syst)}, S(B0s→J/ψK0s) = -0.08 ± 0.40 {(stat)} ± 0.08 {(syst)}, C(B0s→J/ψK0s) = - 0.28 ± 0.41 {(stat)} ± 0.08 {(syst)} reflect the first determination of these C P observables paving a new way towards the control of penguin pollutions in the determination of sin 2β.

  14. Frozen, Fully-Cooked Products and Botulism--Food Safety Advisory

    MedlinePlus

    ... Administrative Forms Standard Forms Skip Navigation Z7_0Q0619C0JGR010IFST1G5B10H1 Web Content Viewer (JSR 286) Actions ${title} Loading... / Topics / ... Frozen Fully-cooked Products and Botulism Z7_0Q0619C0JGR010IFST1G5B10H3 Web Content Viewer (JSR 286) Actions ${title} Loading... Z7_ ...

  15. Synthetic and Spectroscopic Studies on N-(i,j-Disubstituted Phenyl)-4- Substituted Benzenesulphonamides, 4-X'C6H4SO2NH(i,j-X2C6H3), where X' = H, CH3, C2H5, F, Cl or Br; i, j = 2, 3; 2, 4; 2, 5; 2, 6 or 3, 4; and X = CH3 or Cl

    NASA Astrophysics Data System (ADS)

    Shetty, Mahesha; Gowda, B. Thimme

    2005-02-01

    Fifty four N-(i,j-disubstituted phenyl)-4-substituted benzenesulphonamides of the general formula 4-X'C6H4SO2NH(i,j-X2C6H3), where X' = H, CH3, C2H5, F, Cl or Br; i,j = 2,3; 2,4; 2,5; 2,6 or 3, 4; and X = CH3 or Cl, are prepared and characterized and their infrared, 1H and 13C NMR spectra in solution are studied. The N-H stretching vibrations νN-H absorb in the range 3305 - 3205 cm-1, while the asymmetric and symmetric SO2 vibrations vary in the ranges 1377 - 1307 cm-1 and 1184 - 1128 cm-1, respectively. The N-(i,j-disubstituted phenyl)-4-substituted benzenesulphonamides show C-S, S-N and C-N stretching vibrations in the ranges 844 - 800 cm-1, 945 - 891 cm-1 and 1309 - 1170 cm-1, respectively. The compounds do not exhibit particular trends in the variation of these frequencies on substitution either at ortho or meta positions with either a methyl group or Cl. The observed 1H and 13C chemical shifts of are assigned to protons and carbon atoms of the two benzene rings. Incremental shifts of the ring protons and carbon atoms due to -SO2NH(i,j-X2C6H3) groups in C6H5SO2NH(i,j-X2C6H3) and 4-X'C6H4SO2NH- groups in 4-X'C6H4SO2NH(C6H*) are computed and employed to calculate the chemical shifts of the ring protons and carbon atoms in the substituted compounds 4-X'C6H4SO2NH(i,j-X2C6H3). The different methods of calculation lead to almost the same values in most cases and agree well with the observed chemical shifts, indicating the validity of the principle of additivity of the substituent effects with chemical shifts in these compounds.

  16. Aggressiveness of loose kernel smut isolate from Johnson grass on sorghum line BTx643

    USDA-ARS?s Scientific Manuscript database

    An isolate of loose kernel smut obtained from Johnson grass was inoculated unto six BTx643 sorghum plants in the greenhouse to determine its aggressiveness. All the BTx643 sorghum plants inoculated with the Johnson grass isolate were infected. Mean size of the teliospores from the Johnson grass, i...

  17. Severe jaundice due to coexistence of Dubin-Johnson syndrome and hereditary spherocytosis: a case report.

    PubMed

    Korkmaz, Uğur; Duman, Ali Erkan; Oğütmen Koç, Deniz; Gürbüz, Yeşim; Dındar, Gökhan; Ensaroğlu, Fatih; Sener, Selçuk Yusuf; Sentürk, Omer; Hülagü, Sadettin

    2011-08-01

    Dubin-Johnson syndrome is a chronic, benign, intermittent jaundice, mostly of conjugated hyperbilirubinemia. The level of bilirubin is not expected to be more than 20 mg/dl in this syndrome. In this article, we report a patient who was evaluated for hyperbilirubinemia and liver function test abnormalities and diagnosed with Dubin-Johnson syndrome coexisting with hereditary spherocytosis. We suggest that other diseases should be investigated if patients with Dubin-Johnson syndrome present with severe hyperbilirubinemia. Dubin-Johnson syndrome accompanied by hemolytic diseases might also have high coproporphyrin levels (as in Rotor's syndrome) than expected in pure Dubin-Johnson syndrome.

  18. The solvent at antigen-binding site regulated C3d-CR2 interactions through the C-terminal tail of C3d at different ion strengths: insights from molecular dynamics simulation.

    PubMed

    Zhang, Yan; Guo, Jingjing; Li, Lanlan; Liu, Xuewei; Yao, Xiaojun; Liu, Huanxiang

    2016-10-01

    The interactions of complement receptor 2 (CR2) and the degradation fragment C3d of complement component C3 play important links between the innate and adaptive immune systems. Due to the importance of C3d-CR2 interaction in the design of vaccines and inhibitors, a number of studies have been performed to investigate C3d-CR2 interaction. Many studies have indicated C3d-CR2 interactions are ionic strength-dependent. To investigate the molecular mechanism of C3d-CR2 interaction and the origin of effects of ionic strength, molecular dynamics simulations for C3d-CR2 complex together with the energetic and structural analysis were performed. Our results revealed the increased interactions between charged protein and ions weaken C3d-CR2 association, as ionic strengths increase. Moreover, ion strengths have similar effects on antigen-binding site and CR2 binding site. Meanwhile, Ala17 and Gln20 will transform between the activated and non-activated states mediated by His133 and Glu135 at different ion strengths. Our results reveal the origins of the effects of ionic strengths on C3d-CR2 interactions are due to the changes of water, ion occupancies and distributions. This study uncovers the origin of the effect of ionic strength on C3d-CR2 interaction and deepens the understanding of the molecular mechanism of their interaction, which is valuable for the design of vaccines and small molecule inhibitors. Copyright © 2016 Elsevier B.V. All rights reserved.

  19. Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in women.

    PubMed

    Baech, Sussi B; Hansen, Marianne; Bukhave, Klaus; Kristensen, Lars; Jensen, Mikael; Sørensen, Sven S; Purslow, Peter P; Skibsted, Leif H; Sandström, Brittmarie

    2003-01-01

    The effect of increasing cooking temperatures of meat on nonheme iron absorption from a composite meal was investigated. Cysteine-containing peptides may have a role in the iron absorption enhancing effect of muscle proteins. Heat treatment can change the content of sulfhydryl groups produced from cysteine and thereby affect iron absorption. Twenty-one women (25 +/- 3 y) were served a basic meal without meat and two other meals consisting of the basic meal plus 75 g of pork meat cooked at 70, 95 or 120 degrees C. The meals were extrinsically labeled with (55)Fe or (59)Fe. Iron absorption was determined from measurements of whole-body (59)Fe retention and the activity of (55)Fe and (59)Fe in blood samples. Nonheme iron absorptions were 0.9 (0.5-4.0)% (P = 0.06), 0.7 (0.4-3.9)% (P = 0.1) and 2.0 (1.3-3.1)% (P < 0.001) greater when meat cooked at 70, 95 or 120 degrees C, respectively, was added to the basic meal. Increasing the cooking temperature of meat did not impair nonheme iron absorption compared with cooking at 70 degrees C. Because the cysteine content of meat decreased with increasing cooking temperature, this argues against a specific contribution of sulfhydryl groups from cysteine residues in the promotion of nonheme iron absorption by meat proteins.

  20. P7C3 Attenuates the Scopolamine-Induced Memory Impairments in C57BL/6J Mice.

    PubMed

    Jiang, Bo; Song, Lu; Huang, Chao; Zhang, Wei

    2016-05-01

    Memory impairment is the most common symptom in patients with Alzheimer's disease. The purpose of this study is to evaluate the memory enhancing effects of P7C3, a recently identified compound with robust proneurogenic and neuroprotective effects, on the cognitive impairment induced by scopolamine, a muscarinic acetylcholine receptor antagonist. Different behavior tests including the Y-maze, Morris water maze, and passive avoidance tests were performed to measure cognitive functions. Scopolamine significantly decreased the spontaneous alternation and step-through latency of C57BL/6J mice in Y-maze test and passive avoidance test, whereas increased the time of mice spent to find the hidden platform in Morris water maze test. Importantly, intraperitoneal administration of P7C3 effectively reversed those Scopolamine-induced cognitive impairments in C57BL/6J mice. Furthermore, P7C3 treatment significantly enhanced the level of brain-derived neurotrophic factor (BDNF) signaling pathway in the cortex and hippocampus, and the usage of selective BDNF signaling inhibitor fully blocked the anti-amnesic effects of P7C3. Therefore, these findings suggest that P7C3 could improve the scopolamine-induced learning and memory impairment possibly through activation of BDNF signaling pathway, thereby exhibiting a cognition-enhancing potential.

  1. Relations between open-field, elevated plus-maze, and emergence tests as displayed by C57/BL6J and BALB/c mice.

    PubMed

    Lalonde, R; Strazielle, C

    2008-06-15

    The relations between open-field, elevated plus-maze, and emergence tests were examined in two strains of mice. In the open-field, C57BL/6J mice had more ambulatory movements and rears but not stereotyped movements relative to BALB/c. In addition, C57BL/6J mice entered more often than BALB/c into enclosed and open arms of the elevated plus-maze. When placed inside a large enclosure, C57BL/6J mice emerged more quickly than BALB/c from a small toy object. In the entire series of mice, ambulation and rears in the open-field were linearly correlated with open and enclosed arm visits in the elevated plus-maze. Ambulatory movements and rears were also correlated with emergence latencies. In contrast, stereotyped movements were correlated with emergence latencies, but not with any elevated plus-maze value. These results specify the extent and limits of association between the three tests.

  2. 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…

  3. Brood Year 2004: Johnson Creek Chinook Salmon Supplementation Report, June 2004 through March 2006.

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

    Gebhards, John S.; Hill, Robert; Daniel, Mitch

    The Nez Perce Tribe, through funding provided by the Bonneville Power Administration, has implemented a small scale chinook salmon supplementation program on Johnson Creek, a tributary in the South Fork of the Salmon River, Idaho. The Johnson Creek Artificial Propagation Enhancement project was established to enhance the number of threatened Snake River spring/summer chinook salmon (Oncorhynchus tshawytscha) returning to Johnson Creek to spawn through artificial propagation. This was the sixth season of adult chinook broodstock collection in Johnson Creek following collections in 1998, 2000, 2001, 2002, and 2003. Weir installation was completed on June 21, 2004 with the first chinookmore » captured on June 22, 2004 and the last fish captured on September 6, 2004. The weir was removed on September 18, 2004. A total of 338 adult chinook, including jacks, were captured during the season. Of these, 211 were of natural origin, 111 were hatchery origin Johnson Creek supplementation fish, and 16 were adipose fin clipped fish from other hatchery operations and therefore strays into Johnson Creek. Over the course of the run, 57 natural origin Johnson Creek adult chinook were retained for broodstock, transported to the South Fork Salmon River adult holding and spawning facility and held until spawned. The remaining natural origin Johnson Creek fish along with all the Johnson Creek supplementation fish were released upstream of the weir to spawn naturally. Twenty-seven Johnson Creek females were artificially spawned with 25 Johnson Creek males. Four females were diagnosed with high bacterial kidney disease levels resulting in their eggs being culled. The 27 females produced 116,598 green eggs, 16,531 green eggs were culled, with an average eye-up rate of 90.6% resulting in 90,647 eyed eggs. Juvenile fish were reared indoors at the McCall Fish Hatchery until November 2005 and then transferred to the outdoor rearing facilities during the Visual Implant Elastomer tagging

  4. 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.

  5. Dependency of Shear Strength on Test Rate in SiC/BSAS Ceramic Matrix Composite at Elevated Temperature

    NASA Technical Reports Server (NTRS)

    Choi, Sung R.; Bansal, Narottam P.; Gyekenyesi, John P.

    2003-01-01

    Both interlaminar and in-plane shear strengths of a unidirectional Hi-Nicalon(TM) fiber-reinforced barium strontium aluminosilicate (SiC/BSAS) composite were determined at 1100 C in air as a function of test rate using double notch shear test specimens. The composite exhibited a significant effect of test rate on shear strength, regardless of orientation which was either in interlaminar or in in-plane direction, resulting in an appreciable shear-strength degradation of about 50 percent as test rate decreased from 3.3 10(exp -1) mm/s to 3.3 10(exp -5) mm/s. The rate dependency of composite's shear strength was very similar to that of ultimate tensile strength at 1100 C observed in a similar composite (2-D SiC/BSAS) in which tensile strength decreased by about 60 percent when test rate varied from the highest (5 MPa/s) to the lowest (0.005 MPa/s). A phenomenological, power-law slow crack growth formulation was proposed and formulated to account for the rate dependency of shear strength of the composite.

  6. Women in History--Madame C. J. Walker 1867-1919

    ERIC Educational Resources Information Center

    Huber, Germaine W.

    2009-01-01

    This article profiles Madame C. J. Walker. Sarah Breedlove was born on December 23, 1867, the fifth of six children of Owen and Minerva Breedlove. Sarah was the first of the Breedlove children to be born after the end of slavery. Her parents died when she was six or seven years of age. At age fourteen she married Moses McWilliams, who also died in…

  7. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... SCHOOL VESSELS Machinery and Electrical Electrical Installations Operating at Potentials of 50 Volts Or... designed as to permit complete cleaning, maintenance, and repair. (c) Doors for electric cooking equipment must be provided with heavy duty hinges and locking devices to prevent accidental opening in heavy seas...

  8. 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.

  9. Characterization of 1:1 Random Copolymers Obtained from 6-, 7-, 11-, and 12-Carbon Amino Acids.

    DTIC Science & Technology

    1993-10-22

    Random Copolymers Obtained From 6-, 7-, 11-, and 12-Carbon Amino Acids by C. G. Johnson and L. J. Mathias 0 T .... Prepared for Publication r. t in the...NOOOG4-f-j- From 6-, 7-, 11-, and 12-Carbon Amino Acids 1225 ~~~ :: V Co~de 413m(iUK C. G Johnson, and Lo J. Mathias ś RFORMING ORGANIZA7,iCN ;fAMjjS...distribution is unlimited. Copolymers were prepared from the title amino acids by rr ilt condensation under dry nitrogen. The resulting copolymers were

  10. Speaking Personally--With Larry Johnson

    ERIC Educational Resources Information Center

    American Journal of Distance Education, 2011

    2011-01-01

    Larry Johnson has been the CEO of the New Media Consortium (NMC) for nearly a decade, and he has worked in higher education for more than twenty-five years. Before joining NMC, he served in roles that include faculty member, dean, provost, and president. In this interview, he talks about the position of NMC in distance education and the challenges…

  11. 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.

  12. Towards a practical Johnson noise thermometer for long-term measurements in harsh environments

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

    Greenen, Adam; Pearce, Jonathan; Cruickshank, David

    The impact of mechanical and chemical changes in conventional sensors such as thermocouples and resistance thermometers can be avoided by instead using temperature sensors based on fundamental thermometry. A prime example of this is Johnson noise thermometry, which is based on measurement of the fluctuations in the voltage of a resistor arising from thermal motion of charge carriers - i.e. the 'Johnson noise'. A Johnson noise thermometer never needs calibration and is insensitive to the condition of the sensor material. It is therefore ideally suited to long-term temperature measurements in harsh environments, such as nuclear reactor coolant circuits, in-pile measurements,more » nuclear waste management and storage, and severe accident monitoring. There have been a number of previous attempts to develop a Johnson noise thermometer for the nuclear industry, but none have reached commercial exploitation because of technical problems in practical implementation. The main challenge is to extract the tiny Johnson noise signal from ambient electrical noise influences, both from the internal amplification electronics, and from external electrical noise sources. Recent advances in electronics technology and digital signal processing techniques have opened up new possibilities for developing a viable, practical Johnson noise thermometer. We describe a project funded by the UK Technology Strategy Board (now Innovate UK) 'Developing the nuclear supply chain' call, currently underway, to develop a practical Johnson noise thermometer that makes use of innovative electronics for ultralow noise amplification and signal processing. The new electronics technology has the potential to help overcome the problems encountered with previous attempts at constructing a practical Johnson noise thermometer. An outline of the new developments is presented, together with an overview of the current status of the project. (authors)« less

  13. Moderate chronic kidney disease impairs bone quality in C57Bl/6J mice.

    PubMed

    Heveran, Chelsea M; Ortega, Alicia M; Cureton, Andrew; Clark, Ryan; Livingston, Eric W; Bateman, Ted A; Levi, Moshe; King, Karen B; Ferguson, Virginia L

    2016-05-01

    Chronic kidney disease (CKD) increases bone fracture risk. While the causes of bone fragility in CKD are not clear, the disrupted mineral homeostasis inherent to CKD may cause material quality changes to bone tissue. In this study, 11-week-old male C57Bl/6J mice underwent either 5/6th nephrectomy (5/6 Nx) or sham surgeries. Mice were fed a normal chow diet and euthanized 11weeks post-surgery. Moderate CKD with high bone turnover was established in the 5/6 Nx group as determined through serum chemistry and bone gene expression assays. We compared nanoindentation modulus and mineral volume fraction (assessed through quantitative backscattered scanning electron microscopy) at matched sites in arrays placed on the cortical bone of the tibia mid-diaphysis. Trabecular and cortical bone microarchitecture and whole bone strength were also evaluated. We found that moderate CKD minimally affected bone microarchitecture and did not influence whole bone strength. Meanwhile, bone material quality decreased with CKD; a pattern of altered tissue maturation was observed with 5/6 Nx whereby the newest 60μm of bone tissue adjacent to the periosteal surface had lower indentation modulus and mineral volume fraction than more interior, older bone. The variance of modulus and mineral volume fraction was also altered following 5/6 Nx, implying that tissue-scale heterogeneity may be negatively affected by CKD. The observed lower bone material quality may play a role in the decreased fracture resistance that is clinically associated with human CKD. Copyright © 2016 Elsevier Inc. All rights reserved.

  14. Moderate Chronic Kidney Disease Impairs Bone Quality in C57Bl/6J Mice

    PubMed Central

    Heveran, Chelsea M.; Ortega, Alicia M.; Cureton, Andrew; Clark, Ryan; Livingston, Eric; Bateman, Ted; Levi, Moshe; King, Karen B.; Ferguson, Virginia L.

    2016-01-01

    Chronic kidney disease (CKD) increases bone fracture risk. While the causes of bone fragility in CKD are not clear, the disrupted mineral homeostasis inherent to CKD may cause material quality changes to bone tissue. In this study, 11-week old male C57Bl/6J mice underwent either 5/6th nephrectomy (5/6 Nx) or sham procedures. Mice were fed a normal chow diet and euthanized 11 weeks post-surgery. Moderate CKD with high bone turnover was established in the 5/6 Nx group as determined through serum chemistry and bone gene expression assays. We compared nanoindentation modulus and mineral volume fraction (assessed through quantitative backscattered scanning electron microscopy) at matched sites in arrays placed on the cortical bone of the tibia mid-diaphysis. Trabecular and cortical bone microarchitecture (μCT) and whole bone strength were also evaluated. We found that moderate CKD minimally affected bone microarchitecture and did not influence whole bone strength. Meanwhile, bone material quality decreased with CKD; a pattern of altered tissue maturation was observed with 5/6 Nx whereby the newest 60 micrometers of bone tissue adjacent to the periosteal surface had lower indentation modulus and mineral volume fraction than more interior, older bone. The variance of modulus and mineral volume fraction were also altered following 5/6 Nx, implying that tissue-scale heterogeneity may be negatively affected by CKD. The observed lower bone material quality may play a role in the decreased fracture resistance that is clinically associated with human CKD. PMID:26860048

  15. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.

    PubMed

    O'Sullivan, Maurice G; Le Floch, Sandrine; Kerry, Joseph P

    2015-03-01

    This study investigated the meat preparation effects prior to cooking on the sensory consumer quality of modified atmosphere (MA) packed (100ml CO2/100ml pack gas, 50ml O2:20ml CO2:30ml N2/100ml pack gas, 70ml O2:30ml CO2/100ml pack gas and 80ml O2:20ml CO2/100ml pack gas) striploin beef steak. Beef steaks were stored at 4°C for 7days (616lx) to simulate retail display conditions and tested by consumers (n=40) for appearance, liking of flavour, overall acceptability, juiciness, tenderness, oxidation flavour, off-flavour, and sourness of the resulting cooked meat. Additionally, TVC, pH, colour, drip loss, and cooking loss were measured. One steak from each of the experimental treatments was taken immediately from the respective MA packs and cooked before serving straight to consumers. A second steak from each pack was treated similarly, but left in ambient air for 30min prior to cooking and serving. Consumers perceived cooked steak from samples left for 30min prior to cooking as significantly (P<0.05) less sour tasting than those cooked immediately. Copyright © 2014 Elsevier Ltd. All rights reserved.

  16. 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.

  17. Concentrations and toxicity of fumonisin B1 in fermented corn grits are reduced by extrusion cooking with glucose supplementation

    USDA-ARS?s Scientific Manuscript database

    Extrusion is a cooking method in which dough is forced under high pressure through a heated barrel using one (single-screw configuration) or two (twin-screw configuration) augers. In an earlier experiment (Voss et al., J. Food Protec. 71: 2036-2041, 2008), extrusion using the single screw configura...

  18. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.

    PubMed

    Gulia, Neelam; Khatkar, B S

    2014-04-01

    Instant noodles were prepared from fifteen diverse wheat cultivars varying widely in their flour quality and dough rheology. Dough thermomechanical parameters obtained by Mixolab and flour analytical properties were correlated with the quality of instant noodles including oil uptake, cooking quality and textural attributes. The Mixolab parameters dough development time and dough stability showed significant positive correlation with cooking time, cooked weight, overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles, while negatively correlated with oil uptake and cooking loss, therefore, exhibiting a marked positive effect on quality of instant noodles. Lower protein breakdown represented by C2 torque was also positively related with overall acceptability, hardness, springiness, cohesiveness and chewiness of noodles. Stickiness/adhesiveness of noodles was revealed to be mainly conferred by falling number values (R (2 )= 0.671) and damaged starch (R (2 )= 0.523) content of wheat flour samples. Flour samples with lesser values of protein content, sodium dodecyl sulphate sedimentation volume, thermal stability of proteins, dough stability and dough development time were found to be linked with poor noodle quality. Medium strong flours performed better in noodle making, while weaker flours demonstrated poor noodle quality. Dough rheology of good noodle making flours was characterized with higher dough development time, dough stability, C2, C3, C4 as well as C5 values. Noodles with higher overall acceptability showed a more continuous and uniform protein starch matrix in comparison to the poor counterparts.

  19. Two-pseudoscalar-meson decay of {chi}{sub cJ} with twist-3 corrections

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

    Zhou Mingzhen; Zhou Haiqing; Department of Physics, Southeast University, Nanjing 211189

    2009-11-01

    The decays of {chi}{sub cJ}{yields}{pi}{sup +}{pi}{sup -}, K{sup +}K{sup -} (J=0,2) are discussed within the standard and modified hard-scattering approach when including the contributions from twist-3 distribution amplitudes and wave functions of the light pseudoscalar meson. A model for twist-2 and twist-3 distribution amplitudes and wave functions of the pion and kaon with BHL prescription are proposed as the solution to the end-point singularities. The results show that the contributions from twist-3 parts are actually not power suppressed comparing with the leading-twist contribution. After including the effects from the transverse momentum of light meson valence-quark state and Sudakov factors, themore » decay widths of the {chi}{sub cJ} into pions or kaons are comparable with the their experimental data.« less

  20. Dual-mode self-validating resistance/Johnson noise thermometer system

    DOEpatents

    Shepard, Robert L.; Blalock, Theron V.; Roberts, Michael J.

    1993-01-01

    A dual-mode Johnson noise and DC resistance thermometer capable of use in control systems where prompt indications of temperature changes and long term accuracy are needed. A resistance-inductance-capacitance (RLC) tuned circuit produces a continuous voltage signal for Johnson noise temperature measurement. The RLC circuit provides a mean-squared noise voltage that depends only on the capacitance used and the temperature of the sensor. The sensor has four leads for simultaneous coupling to a noise signal processor and to a DC resistance signal processor.

  1. Development of spike-wave seizures in C3H/HeJ mice

    PubMed Central

    Ellens, Damien J.; Hong, Ellie; Giblin, Kathryn; Singleton, Matthew J.; Bashyal, Chhitij; Englot, Dario J.; Mishra, Asht M.; Blumenfeld, Hal

    2012-01-01

    Summary C3H/HeJ mice have been reported to have relatively early onset of spike-wave discharges (SWD), and a defective AMPA receptor subunit Gria4 as the genetic cause. We investigated the time course of SWD development through serial EEG recordings in C3H/HeJ mice to better characterize this model. We found that at immature postnatal ages of 5–15 days, rare SWD-like events were observed at an average rate of 3 per hour, and with relatively broad spikes, irregular rhythm, slow frequency (5–6 Hz), and short duration (mean 1.75 s). This was followed by a transitional period of increasing SWD incidence, which then stabilized in mature animals at age 26–62 days, with SWD at an average rate of 45 per hour, narrower spike morphology, regular rhythm, higher frequency (7–8 Hz), and longer duration (mean 3.40 s). This sequence of maturational changes in SWD development suggests that effects of early intervention could be tested in C3H/HeJ mice over the course of a few weeks, rather than a few months as in rats, greatly facilitating future research on anti-epileptogenesis. PMID:19409755

  2. 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...

  3. Effect of cooking on radiation-induced chemical markers in beef and pork during storage.

    PubMed

    Kwon, Joong-Ho; Kwon, Youngju; Kausar, Tusneem; Nam, Ki-Chang; Rok Min, Byong; Joo Lee, Eun; Ahn, Dong U

    2012-02-01

    Raw and cooked beef and pork loins were irradiated at 0 or 5 kGy. The radiation-induced marker compounds, such as hydrocarbons, 2-alkylcyclobutanones (2-ACBs), and sulfur volatiles, were determined after 0 and 6 mo of frozen storage. Two hydrocarbons (8-heptadecene [C(17:1)] and 6,9-heptadecadiene [C(17:2)]) and two 2-ACBs (2-dodecylcyclobutanone [2-DCB] and 2-tetradecylcyclobutanone [2-TCB]) were detected only in irradiated raw and cooked meats. Although precooked irradiated meats produced more hydrocarbons and 2-ACBs than the irradiated cooked ones, the amounts of individual hydrocarbons and 2-ACBs, such as 8-heptadecene, 6,9-heptadecadiene, 2-DCB, and 2-TCB, were sufficient enough to detect whether the meat was irradiated or not. Dimethyl disulfide and dimethyl trisulfide were also determined only in irradiated meats but dimethyl trisulfide disappeared after 6 mo of frozen storage under oxygen-permeable packaging conditions. The results indicated that 8-heptadecene, 6,9-heptadecadiene, 2-DCB, 2-TCB, and dimethyl disulfide, even though they were decreased with storage, could be used as marker compounds for the detection of irradiated beef and pork regardless of cooking under the frozen conditions for 6 mo. Radiation-induced chemical changes such as specific hydrocarbons, 2-ACBs, and sulfur volatiles may be used as potential identification markers by regulatory authorities to confirm irradiation history of frozen stored raw or cooked beef and pork. © 2012 Institute of Food Technologists®

  4. A torque, tension and stress corrosion evaluation of high strength A286 bolts

    NASA Technical Reports Server (NTRS)

    Montano, J. W.

    1986-01-01

    The problems associated with overtorque applied to the Booster Separation Motor (BSM) Igniter Adapter high strength 200 KSI (1379 Mpa) A286 CRES bolts and the threaded holes of the 7075-T73 aluminum alloy BSM cases are addressed. The evaluation included torque, tensile, and stress corrosion tests incorporating the A286 CRES bolts and the 7075-T73 aluminum alloy BSM cases. The tensile test data includes ultimate tensile load (UTL), Johnson's 2/3 yield load (J2/3YL), proportional limit load (PLL), and total bolt stretch. Torque tension data includes torque, torque induced load, and positive and negative break-away torque. Stress corrosion test data reflect the overtorque and the resulting torque induced loads sustained by the A286 CRES bolts torqued into a 7075-T73 aluminum alloy forged dome with threaded holes. After 60 days of salt fog exposure, the positive and the negative break-away torques, the subsequent mechanical property tensile test results, and the BSM dome threaded hole axial tensile pullout loads are reported.

  5. Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures.

    PubMed

    Gagaoua, Mohammed; Micol, Didier; Picard, Brigitte; Terlouw, Claudia E M; Moloney, Aidan P; Juin, Hervé; Meteau, Karine; Scollan, Nigel; Richardson, Ian; Hocquette, Jean-François

    2016-12-01

    Eating quality of the same meat samples from different animal types cooked at two end-point cooking temperatures (55°C and 74°C) was evaluated by trained panels in France and the United Kingdom. Tenderness and juiciness scores were greater at 55°C than at 74°C, irrespective of the animal type and location of the panel. The UK panel, independently of animal type, gave greater scores for beef flavour (+7 to +24%, P<0.001) but lower scores for abnormal flavour (-10 to -17%, P<0.001) at 74°C. Abnormal flavour score by the French panel was higher at 74°C than at 55°C (+26%, P<0.001). Irrespective of the data set, tenderness was correlated with juiciness and beef flavour. Overall, this study found that cooking beef at a lower temperature increased tenderness and juiciness, irrespective of the location of the panel. In contrast, cooking beef at higher temperatures increased beef flavour and decreased abnormal flavour for the UK panelists but increased abnormal flavour for the French panel. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. Final Environmental Impact Statement: F-15E Beddown at Seymour Johnson AFB, North Carolina

    DTIC Science & Technology

    1988-11-18

    as-- " A~r- c ’-f cau~i-- di -stWrbances-at-the-in stT-a- l -~i ons-were-c Iassfe-s military (60% of the installations), private (44,%), and commercial...CD do . . . . . . . . . W . U.ioV4C ~~~~~~~~~~U -- - -w- w w -w0-Iw -4 ~ ~ ~ ~ ~ l w4,4NNf0 t DI O U U ...with other military proposals in eastern North Carolina. The statement indicates the replacement of 72 F-4 aircraft at Seymour l Johnson Air Force Base

  7. Multimeric complement component C9 is necessary for killing of Escherichia coli J5 by terminal attack complex C5b-9

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

    Joiner, K.A.; Schmetz, M.A.; Sanders, M.E.

    The authors studied the molecular composition of the complement C5b-9 complex required for optimal killing of Escherichia coli strain J5. J5 cells were incubated in 3.3%, 6.6%, or 10.0% C8-deficient serum previously absorbed to remove specific antibody and lysozyme. This resulted in the stable deposition after washing of 310, 560, and 890 C5b67 molecules per colony-forming unit, respectively, as determined by binding of /sup 125/I-labeled C7. Organisms were then incubated with excess C8 and various amounts of /sup 131/I-labeled C9. Plots of the logarithm (base 10) of E. coli J5 cells killed (log kill) vs. C9 input were sigmoidal, confirmingmore » the multihit nature of the lethal process. When C9 was supplied in excess, 3300, 5700, and 9600 molecules of C9 were bound per organism for cells bearing 310, 560, and 890 C5b-8 complexes, respectively, leading to C9-to-C7 ratios of 11.0:1, 10.8:1, and 11.4:1 and to log kill values of 1.3, 2.1, and 3.9. However, at low inputs of C9 that lead to C9-to-C7 ratios of less than 3.3:1, no killing occurred, and this was independent of the number of C5b-9 complexes bound. Formation of multimeric C9 at C9-to-C7 ratios permissive for killing was confirmed by electron microscopy and by binding of /sup 125/I-labeled antibody with specificity for multimeric but not monomeric C9. These experiments are the first to demonstrate a biological function for C9 polymerization and suggest that multimeric C9 is necessary for optimal killing of E. coli J5 cells by C5b-9.« less

  8. 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.

  9. NemaFlex: a microfluidics-based technology for standardized measurement of muscular strength of C. elegans.

    PubMed

    Rahman, Mizanur; Hewitt, Jennifer E; Van-Bussel, Frank; Edwards, Hunter; Blawzdziewicz, Jerzy; Szewczyk, Nathaniel J; Driscoll, Monica; Vanapalli, Siva A

    2018-06-12

    Muscle strength is a functional measure of quality of life in humans. Declines in muscle strength are manifested in diseases as well as during inactivity, aging, and space travel. With conserved muscle biology, the simple genetic model C. elegans is a high throughput platform in which to identify molecular mechanisms causing muscle strength loss and to develop interventions based on diet, exercise, and drugs. In the clinic, standardized strength measures are essential to quantitate changes in patients; however, analogous standards have not been recapitulated in the C. elegans model since force generation fluctuates based on animal behavior and locomotion. Here, we report a microfluidics-based system for strength measurement that we call 'NemaFlex', based on pillar deflection as the nematode crawls through a forest of pillars. We have optimized the micropillar forest design and identified robust measurement conditions that yield a measure of strength that is independent of behavior and gait. Validation studies using a muscle contracting agent and mutants confirm that NemaFlex can reliably score muscular strength in C. elegans. Additionally, we report a scaling factor to account for animal size that is consistent with a biomechanics model and enables comparative strength studies of mutants. Taken together, our findings anchor NemaFlex for applications in genetic and drug screens, for defining molecular and cellular circuits of neuromuscular function, and for dissection of degenerative processes in disuse, aging, and disease.

  10. Photon transitions in {psi}(2S) decays to {chi}{sub cJ}(1P) and {eta}{sub c}(1S)

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

    Athar, S.B.; Avery, P.; Breva-Newell, L.

    2004-12-01

    We have studied the inclusive photon spectrum in {psi}(2S) decays using the CLEO III detector. We present the most precise measurements of electric dipole (E1) photon transition rates for {psi}(2S){yields}{gamma}{chi}{sub cJ}(1P) (J=0,1,2). We also confirm the hindered magnetic dipole (M1) transition, {psi}(2S){yields}{gamma}{eta}{sub c}(1S). However, the direct M1 transition {psi}(2S){yields}{gamma}{eta}{sub c}(2S) observed by the Crystal Ball as a narrow peak at a photon energy of 91 MeV is not found in our data.

  11. Networking at NASA. Johnson Space Center

    NASA Technical Reports Server (NTRS)

    Garman, John R.

    1991-01-01

    A series of viewgraphs on computer networks at the Johnson Space Center (JSC) are given. Topics covered include information resource management (IRM) at JSC, the IRM budget by NASA center, networks evolution, networking as a strategic tool, the Information Services Directorate charter, and SSC network requirements, challenges, and status.

  12. Recovering Parameters of Johnson's SB Distribution

    Treesearch

    Bernard R. Parresol

    2003-01-01

    A new parameter recovery model for Johnson's SB distribution is developed. This latest alternative approach permits recovery of the range and both shape parameters. Previous models recovered only the two shape parameters. Also, a simple procedure for estimating the distribution minimum from sample values is presented. The new methodology...

  13. Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: steam-assisted hybrid oven versus convection ovens.

    PubMed

    Isleroglu, Hilal; Kemerli, Tansel; Özdestan, Özgül; Uren, Ali; Kaymak-Ertekin, Figen

    2014-09-01

    The aim of this study was to evaluate effect of steam-assisted hybrid oven cooking method in comparison with convection ovens (natural and forced) on quality characteristics (color, hardness, cooking loss, soluble protein content, fat retention, and formation of heterocyclic aromatic amines) of chicken patties. The cooking experiments of chicken patties (n = 648) were conducted at oven temperatures of 180, 210, and 240°C until 3 different end point temperatures (75, 90, and 100°C) were reached. Steam-assisted hybrid oven cooking enabled faster cooking than convection ovens and resulted in chicken patties having lower a* and higher L* value, lower hardness, lower fat, and soluble protein content (P < 0.05), and higher cooking loss than convection ovens. Steam-assisted hybrid oven could reduce the formation of heterocyclic aromatic amines that have mutagenic and carcinogenic effects on humans. © 2014 Poultry Science Association Inc.

  14. Food mutagens: The role of cooked food in genetic changes

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

    NONE

    1995-07-01

    Of all the toxic substances producing during cooking, the most important are likely to be the heterocyclic amines. For 17 years, LLNL researchers have been identifying these food mutagens, measuring their abundance in cooked foods typical of the Western diet, working to understand how they can trigger malignant tumors in laboratory animals that have been exposed to high mutagen doses, and estimating the importance of human exposures. Our success is largely a function of the interdisciplinary approach we have taken to quantify food mutagens and to study their biological effects. LLNL investigators were the first to identify five of themore » most important mutagens in heated food, including PhIP and DiMeIQx. We have shown that fried beef may be the most important single source of heterocyclic amines in the human diet and the PhIP accounts for most of the combined mass of mutagens in fried beef cooked well-done. Most nonmeat foods contain low or undetectable levels of these types of compounds, but some cooked protein-containing foods, such as those high in wheat gluten, have significant levels of unknown aromatic amine mutagens. Cooking time and temperature significantly affect the amounts of mutagens generated. For example, reducing the frying temperature of ground beef from 250 to 200{degrees}C lowers the mutagenic activity by six- to sevenfold. Microwave pretreatment of meat and discarding the liquid that is formed also greatly reduces the formation of heterocyclic amines. Our related work on dose and risk assessment will be described in a forthcoming article.« less

  15. 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)

  16. Hidden Figures and Katherine Johnson

    NASA Image and Video Library

    2016-12-23

    Katherine Johnson and other "Human Computers" played an integral role in the early days of America's space program. With a slide rule and a pencil, Katherine was responsible for calculating orbital trajectories of numerous space flights, including Alan Shepard, the first American in space and the Apollo 11 flight to the Moon. Her brilliance and perseverance still resonate with employees at NASA's Ames Research Center today!

  17. Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking.

    PubMed

    Bruneel, Charlotte; Buggenhout, Joke; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

    2016-04-01

    Durum wheat (Triticum durum Desf.) semolina gluten proteins consist of monomeric gliadin and polymeric glutenin and determine the quality of pasta products made therefrom. During pasta drying, glutenin starts polymerizing already below 60 °C (65% relative humidity (RH)), whereas gliadin only is incorporated in the protein network at temperatures exceeding 68 °C (68% RH) through thiol (SH)/disulfide (SS) exchange reactions. Removal of free SH groups in glutenin by adding 2.3 μmol KBrO3 or KIO3 per g dry matter semolina protein (g protein) or 13.8 μmol N-ethylmaleimide/g protein reduces gliadin-glutenin cross-linking during pasta drying and/or cooking and yields cooked pasta of high quality. Introducing free SH groups by adding 13.8 μmol glutathione/g protein increases gliadin-glutenin cross-linking during pasta processing, resulting in cooked pasta of lower quality. We hypothesize that too much gliadin incorporation in the glutenin network during pasta processing tightens the protein network and results in lower cooking quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. Experimental progressive emphysema in BALB/cJ mice as a model for chronic alveolar destruction in humans

    PubMed Central

    Limjunyawong, Nathachit; Craig, John M.; Lagassé, H. A. Daniel; Scott, Alan L.

    2015-01-01

    Emphysema, one of the major components of chronic obstructive pulmonary disease (COPD), is characterized by the progressive and irreversible loss of alveolar lung tissue. Even though >80% of COPD cases are associated with cigarette smoking, only a relatively small proportion of smokers develop emphysema, suggesting a potential role for genetic factors in determining individual susceptibility to emphysema. Although strain-dependent effects have been shown in animal models of emphysema, the molecular basis underlying this intrinsic susceptibility is not fully understood. In this present study, we investigated emphysema development using the elastase-induced experimental emphysema model in two commonly used mouse strains, C57BL/6J and BALB/cJ. The results demonstrate that mice with different genetic backgrounds show disparate susceptibility to the development of emphysema. BALB/cJ mice were found to be much more sensitive than C57BL/6J to elastase injury in both a dose-dependent and time-dependent manner, as measured by significantly higher mortality, greater body weight loss, greater decline in lung function, and a greater loss of alveolar tissue. The more susceptible BALB/cJ strain also showed the persistence of inflammatory cells in the lung, especially macrophages and lymphocytes. A comparative gene expression analysis following elastase-induced injury showed BALB/cJ mice had elevated levels of il17A mRNA and a number of classically (M1) and alternatively (M2) activated macrophage genes, whereas the C57BL/6J mice demonstrated augmented levels of interferon-γ. These findings suggest a possible role for these cellular and molecular mediators in modulating the severity of emphysema and highlight the possibility that they might contribute to the heterogeneity observed in clinical emphysema outcomes. PMID:26232300

  19. Experimental progressive emphysema in BALB/cJ mice as a model for chronic alveolar destruction in humans.

    PubMed

    Limjunyawong, Nathachit; Craig, John M; Lagassé, H A Daniel; Scott, Alan L; Mitzner, Wayne

    2015-10-01

    Emphysema, one of the major components of chronic obstructive pulmonary disease (COPD), is characterized by the progressive and irreversible loss of alveolar lung tissue. Even though >80% of COPD cases are associated with cigarette smoking, only a relatively small proportion of smokers develop emphysema, suggesting a potential role for genetic factors in determining individual susceptibility to emphysema. Although strain-dependent effects have been shown in animal models of emphysema, the molecular basis underlying this intrinsic susceptibility is not fully understood. In this present study, we investigated emphysema development using the elastase-induced experimental emphysema model in two commonly used mouse strains, C57BL/6J and BALB/cJ. The results demonstrate that mice with different genetic backgrounds show disparate susceptibility to the development of emphysema. BALB/cJ mice were found to be much more sensitive than C57BL/6J to elastase injury in both a dose-dependent and time-dependent manner, as measured by significantly higher mortality, greater body weight loss, greater decline in lung function, and a greater loss of alveolar tissue. The more susceptible BALB/cJ strain also showed the persistence of inflammatory cells in the lung, especially macrophages and lymphocytes. A comparative gene expression analysis following elastase-induced injury showed BALB/cJ mice had elevated levels of il17A mRNA and a number of classically (M1) and alternatively (M2) activated macrophage genes, whereas the C57BL/6J mice demonstrated augmented levels of interferon-γ. These findings suggest a possible role for these cellular and molecular mediators in modulating the severity of emphysema and highlight the possibility that they might contribute to the heterogeneity observed in clinical emphysema outcomes. Copyright © 2015 the American Physiological Society.

  20. 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.

  1. Laboratory strength of glass ionomer and zinc phosphate cements.

    PubMed

    Piwowarczyk, A; Ottl, P; Lauer, H C

    2001-09-01

    The present in vitro study examined 3 mechanical properties, namely compressive, flexural, and diametral tensile strength, of various commercially available cements and core materials as a function of time after mixing. The examined materials were 2 cermet cements (Ketac Silver [ESPE, Seefeld, Germany] and Chelon Silver [ESPE]), 1 metal-reinforced glass ionomer cement (Miracle Mix [GC Dental Industrial Corp, Tokyo, Japan]), 2 conventional glass ionomer cements (Ketac Bond [ESPE] and Ketac Cem [ESPE]), 1 standard cure zinc phosphate cement (Harvard Cement [Richter and Hoffmann, Berlin, Germany]), and 1 zinc phosphate cement with the addition of 30% silver amalgam alloy powder (Harvard Cement 70% with Dispersalloy 30% [Richter and Hoffmann/Johnson and Johnson, East Windsor, NJ]). Properties were measured using a universal testing machine at 15 minutes, 1 hour, and 24 hours after first mixing. Compressive strengths varied widely between the 3 times of measurement from 5.8 +/- 6.6 MPa for Ketac Cem to 144.3 +/- 10.2 MPa for Ketac Silver. Twenty-four hours after mixing, the Bonferroni test showed significant (p strengths ranged widely from 4.4 +/- 0.9 MPa for Ketac Cem to 11.5 +/- 2.2 MPa for Chelon Silver. At 15 minutes, 1 hour, and 24 hours after first mixing, the analysis of variance did not show any significant differences between Ketac Silver, Chelon Silver, and Miracle Mix. The 3-point flexural strength of Ketac Silver showed, at 15 minutes with 13.5 +/- 3.9 MPa and at 24 hours with 27.2 +/- 7.4 MPa, the highest values. Setting time influences the mechanical properties of the materials tested in this study. Ketac Silver, a glass ionomer cement reinforced with sintered glass-silver particles, showed the highest mechanical properties of the examined materials. Copyright 2001 by The American College of Prosthodontists.

  2. Characterization of Dysferlin Deficient SJL/J Mice to Assess Preclinical Drug Efficacy: Fasudil Exacerbates Muscle Disease Phenotype

    PubMed Central

    Rayavarapu, Sree; Van der meulen, Jack H.; Gordish-Dressman, Heather; Hoffman, Eric P.; Nagaraju, Kanneboyina; Knoblach, Susan M.

    2010-01-01

    The dysferlin deficient SJL/J mouse strain is commonly used to study dysferlin deficient myopathies. Therefore, we systematically evaluated behavior in relatively young (9–25 weeks) SJL/J mice and compared them to C57BL6 mice to determine which functional end points may be the most effective to use for preclinical studies in the SJL/J strain. SJL/J mice had reduced body weight, lower open field scores, higher creatine kinase levels, and less muscle force than did C57BL6 mice. Power calculations for expected effect sizes indicated that grip strength normalized to body weight and open field activity were the most sensitive indicators of functional status in SJL/J mice. Weight and open field scores of SJL/J mice deteriorated over the course of the study, indicating that progressive myopathy was ongoing even in relatively young (<6 months old) SJL/J mice. To further characterize SJL/J mice within the context of treatment, we assessed the effect of fasudil, a rho-kinase inhibitor, on disease phenotype. Fasudil was evaluated based on previous observations that Rho signaling may be overly activated as part of the inflammatory cascade in SJL/J mice. Fasudil treated SJL/J mice showed increased body weight, but decreased grip strength, horizontal activity, and soleus muscle force, compared to untreated SJL/J controls. Fasudil either improved or had no effect on these outcomes in C57BL6 mice. Fasudil also reduced the number of infiltrating macrophages/monocytes in SJL/J muscle tissue, but had no effect on muscle fiber degeneration/regeneration. These studies provide a basis for standardization of preclinical drug testing trials in the dysferlin deficient SJL/J mice, and identify measures of functional status that are potentially translatable to clinical trial outcomes. In addition, the data provide pharmacological evidence suggesting that activation of rho-kinase, at least in part, may represent a beneficial compensatory response in dysferlin deficient myopathies. PMID

  3. 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...

  4. 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.

  5. Relative scale and the strength and deformability of rock masses

    NASA Astrophysics Data System (ADS)

    Schultz, Richard A.

    1996-09-01

    The strength and deformation of rocks depend strongly on the degree of fracturing, which can be assessed in the field and related systematically to these properties. Appropriate Mohr envelopes obtained from the Rock Mass Rating (RMR) classification system and the Hoek-Brown criterion for outcrops and other large-scale exposures of fractured rocks show that rock-mass cohesive strength, tensile strength, and unconfined compressive strength can be reduced by as much as a factor often relative to values for the unfractured material. The rock-mass deformation modulus is also reduced relative to Young's modulus. A "cook-book" example illustrates the use of RMR in field applications. The smaller values of rock-mass strength and deformability imply that there is a particular scale of observation whose identification is critical to applying laboratory measurements and associated failure criteria to geologic structures.

  6. TSCA Section 5(a)(3)(C) Determination for Microbial Commercial Activity Notice (MCAN) J-16-0011, J-16-0012, J-16-0013, J-16-0014, J-16-0015, and J-16-0016

    EPA Pesticide Factsheets

    This document describes EPA's Microbial Commercial Activity Notice (MCAN) review determination under amended TSCA for J-16-0011, J-16-0012, J-16-0013, J-16-0014, J-16-0015, and J-16-0016, a biofuel producing organism.

  7. The Use of Carbon Aerogel Electrodes for Deionizing Water and Treating Aqueous Process Wastes

    DTIC Science & Technology

    1996-01-01

    Wastes Joseph C. Farmer, Gregory V. Mack and David V. Fix Lawrence Livermore National Laboratory Livermore, California 94550 Abstract A wide variety of...United States Department of Interior, 190 pages, May (1966). 9. A. M. Johnson, A. W. Venolia, J. Newman, R. G. Wilbourne , C. M. Wong, , W. S. Gillam...Dept. Interior Pub. 200 056, 31 pages, March (1970). 10. A. M. Johnson, A. W. Venolia, R. G Wilbourne , J. Newman, "The Electrosorb Process for

  8. 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…

  9. Dual instrument passive acoustic monitoring of belugas in Cook Inlet, Alaska.

    PubMed

    Castellote, Manuel; Small, Robert J; Lammers, Marc O; Jenniges, Justin J; Mondragon, Jeff; Atkinson, Shannon

    2016-05-01

    As part of a long-term research program, Cook Inlet beluga (Delphinapterus leucas) presence was acoustically monitored with two types of acoustic sensors utilized in tandem in moorings deployed year-round: an ecological acoustic recorder (EAR) and a cetacean and porpoise detector (C-POD). The EAR was used primarily to record the calls, whistles, and buzzes produced by belugas and killer whales (Orcinus orca). The C-POD was used to log and classify echolocation clicks from belugas, killer whales, and porpoises. This paper describes mooring packages that maximized the chances of successful long-term data collection in the particularly challenging Cook Inlet environment, and presents an analytical comparison of odontocete detections obtained by the collocated EAR and C-POD instruments from two mooring locations in the upper inlet. Results from this study illustrate a significant improvement in detecting beluga and killer whale presence when the different acoustic signals detected by EARs and C-PODs are considered together. Further, results from concurrent porpoise detections indicating prey competition and feeding interference with beluga, and porpoise displacement due to ice formation are described.

  10. Brain damage resulting from postnatal hypoxic-ischemic brain injury is reduced in C57BL/6J mice as compared to C57BL/6N mice.

    PubMed

    Wolf, S; Hainz, N; Beckmann, A; Maack, C; Menger, M D; Tschernig, T; Meier, C

    2016-11-01

    Perinatal hypoxia is a critical complication during delivery and is mostly studied in animal models of postnatal hypoxic-ischemic brain injury. We here studied the effects of postnatal hypoxic-ischemic brain injury in two different sub-strains of C57BL/6 mice, i.e. C57BL/6J and C57BL/6N mice. These two sub-strains show different metabolic properties, for instance an impaired glucose tolerance in C57BL/6J mice. Genetically, this was linked to differences in their nicotinamide nucleotide transhydrogenase (Nnt) genes: In C57BL/6J mice, exons 7-11 of the Nnt gene are deleted, resulting in the absence of functional Nnt protein. The mitochondrial Nnt-protein is one of several enzymes that catalyses the generation of NADPH, which in turn is important for the elimination of reactive oxygen species (ROS). As ROS is thought to contribute to the pathophysiology of hypoxia-ischemia, the lack of Nnt might indirectly increase ROS levels and therefore result in increased brain damage. We therefore hypothesize that lesion score and lesion size will increase in C57BL/6J mice as compared to C57BL/6N mice. Surprisingly, the results showed exactly the opposite: C57BL/6J mice showed a decrease in lesion score and size, associated with a reduced number of apoptotic cells and activated microglia. In contrast, the number of cells with ROS-induced DNA modifications (detected by 8OHdG) was higher in C57BL/6J than C57BL/6N mice. In conclusion, C57BL/6J mice showed reduced ischemic consequences after postnatal hypoxic-ischemic brain injury compared to C57BL/6N mice, with the exception of the amount of ROS-induced DNA-damage. These differences might relate to the lack of Nnt, but also to a modified metabolic setting (cardiovascular parameters, oxygen and glucose metabolism, immune function) in C57BL/6J mice. Copyright © 2016 Elsevier B.V. All rights reserved.

  11. Geochemistry of the Johnson River, Lake Clark National Park and Preserve, Alaska

    USGS Publications Warehouse

    Brabets, Timothy P.; Riehle, James R.

    2003-01-01

    The Johnson River Basin, located in Lake Clark National Park and Preserve, drains an area of 96 square miles. A private inholding in the upper part of the basin contains a gold deposit that may be developed in the future. To establish a natural baseline to compare potential effects on water quality if development were to occur, the upper part of the Johnson River Basin was studied from 1999 to 2001 as part of a cooperative study with the National Park Service. Two basic rock types occur within the drainage basin of the study: the Jurassic Talkeetna Formation of interbedded volcanic and volcaniclastic rocks, and the slightly younger plutonic rocks of the Aleutian-Alaska Ranges batholith. The Johnson River gold prospect reflects widespread, secondary mineralization and alteration of the Talkeetna Formation. Metals found at the prospect proper are: arsenic, cadmium, copper, gold, iron, lead, mercury, molybdenum, selenium, silver, and zinc. The Johnson River prospect is located in the East Fork Ore Creek Basin, a 0.5 square mile watershed that is a tributary to the Johnson River. Water quality data from this stream reflect the mineralization of the basin and the highest concentrations of several trace elements and major ions of the water column were found in this stream. Presently, pH in this stream is normal, indicating that there is sufficient buffering capacity. At the Johnson River streamgage, which drains approximately 25 mi2 including the East Fork Ore Creek, concentrations of these constituents are significantly lower, reflecting the runoff from Johnson Glacier and Double Glacier, which account for approximately 75 percent of the total discharge. Streambed concentrations of cadmium, lead, and zinc from East Fork Ore Creek and its receiving stream, Ore Creek, typically exceed concentrations where sediment dwelling organisms would be affected. Similar to the water column chemistry, concentrations of these elements are lower at the Johnson River streamgage

  12. A line parameter list for the nu2 and nu4 bands of /C-12/H4 and /C-13/H4, extended to J-prime = 25 and its application to planetary atmospheres

    NASA Technical Reports Server (NTRS)

    Orton, G. S.; Robiette, A. G.

    1980-01-01

    Line parameters (transition frequencies, line strengths, line widths, ground state energies and quantum identifications) for the nu2 and nu4 bands of (C-12)H4 and (C-13)H4 have been calculated for J-prime equal to or less than 25 using the simultaneous coupled fitting procedure of Gray and Robiette. Molecular constants for the nu2 band of (C-13)H4 were estimated from isotopic shifts from (C-12)H4 values. Agreement with laboratory spectra, where available, is always well within 1 kayser over the entire spectral range covered by the list. The most serious problem in comparison with laboratory data is the omission of lines belonging to 'hot' bands in this spectral region. This list is valuable in remote sensing problems for sorting out lines of trace species from weak methane lines and for determining the atmospheric opacity in relatively transparent spectral regions. Applications of the parameter list are demonstrated for remote sounding of the Jovian atmosphere.

  13. 7 CFR Appendix A to Subpart E of... - Listing of Eligible Borrowers

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Southern Nebraska Rural P. P. D., Grand Island. Nebraska McCook Public Power District, McCook. Nebraska... Deaf Smith County Electric Coop. Inc., Hereford. Texas Pedernales Electric Coop. Inc., Johnson City...

  14. 7 CFR Appendix A to Subpart E of... - Listing of Eligible Borrowers

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... Southern Nebraska Rural P. P. D., Grand Island. Nebraska McCook Public Power District, McCook. Nebraska... Deaf Smith County Electric Coop. Inc., Hereford. Texas Pedernales Electric Coop. Inc., Johnson City...

  15. 7 CFR Appendix A to Subpart E of... - Listing of Eligible Borrowers

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... Southern Nebraska Rural P. P. D., Grand Island. Nebraska McCook Public Power District, McCook. Nebraska... Deaf Smith County Electric Coop. Inc., Hereford. Texas Pedernales Electric Coop. Inc., Johnson City...

  16. 7 CFR Appendix A to Subpart E of... - Listing of Eligible Borrowers

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Southern Nebraska Rural P. P. D., Grand Island. Nebraska McCook Public Power District, McCook. Nebraska... Deaf Smith County Electric Coop. Inc., Hereford. Texas Pedernales Electric Coop. Inc., Johnson City...

  17. 7 CFR Appendix A to Subpart E of... - Listing of Eligible Borrowers

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... Southern Nebraska Rural P. P. D., Grand Island. Nebraska McCook Public Power District, McCook. Nebraska... Deaf Smith County Electric Coop. Inc., Hereford. Texas Pedernales Electric Coop. Inc., Johnson City...

  18. 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.

  19. Adsorption of Free Fatty Acid (FFA) in Low-Grade Cooking Oil Used Activated Natural Zeolite as Adsorbent

    NASA Astrophysics Data System (ADS)

    Larasati Tres Ayu Putranti, Monika; Kompiang Wirawan, Sang; Made Bendiyasa, I.

    2018-01-01

    Adsorption of free fatty acid (FFA) in low-grade cooking oil using active natural zeolite adsorbent was done as an effort to improve the quality of low-grade cooking oil so that it can fulfill the standard of fried oil which has been set on SNI 01-3741-2013. Adsorption was carried out with natural zeolite which activated with HCl and NaOH solution followed by the calcination process. The results showed that the NaOH activated zeolite decreased FFA content in low-grade cooking oil more than the HCl activated natural zeolite, with optimum NaOH concentration was 0.75 M. In the adsorption equilibrium analysis with temperature variation (25 °C, 40 °C, 80 °C ), obtained that adsorption of FFA with NaOH activated natural zeolite follows Adsorption Isotherm Freundlich Model with equilibrium constant value was 20,5873; 0,9629 dan 0,8053.

  20. Patient's Guide to Living Confidently with Chronic Heart Failure

    MedlinePlus

    ... GG , Adams KF Jr . , Dupree CS , Bensimhon DR , Johnson KS , Trivedi R , Bowers M , Christenson RH , O’ ... Boineau R , Domanski M , Troutman C , Anderson J , Johnson G , McNulty SE , Clapp-Channing N , Davidson-Ray ...

  1. Effect of cooking on enrofloxacin residues in chicken tissue.

    PubMed

    Lolo, M; Pedreira, S; Miranda, J M; Vázquez, B I; Franco, C M; Cepeda, A; Fente, C

    2006-10-01

    The aim of this study was to determine the effect of different cooking processes (microwaving, roasting, boiling, grilling and frying) on naturally incurred enrofloxacin residues in chicken muscle. Enrofloxacin and its metabolite, ciprofloxacin, were analysed using a validated LC-MS method with limits of detection (LOD) and quantification (LOQ), respectively, of 2 and 5 ng g-1 quinolones in muscle samples. The method was shown to be linear over the range 5-500 ng g-1. Mean intra-day relative standard deviation (RSD) at a concentration of 50 ng g-1 (n = 6) was 6%; inter-day RSD was 12%. A recovery study demonstrated that 65-101%, of the drug and metabolite could be recovered from the tissue. The RSD with naturally incurred roasted chicken breast was 9.18% at a concentration of 11 +/- 1.01 ng g-1 (n = 6). In water, enrofloxacin remained stable for 3 h when heated at 100 degrees C. It was concluded that residue data from raw tissue are valid for estimation of consumer exposure to this drug, as well as the ADI calculations because cooking procedures did not affect enrofloxacin residues, which remained stable during heating. However, there was an apparent decrease in quinolone concentration in tissue because some was lost by exudation into the liquid used for cooking. Conversely, for a cooking procedure with water loss, there was an apparent increase in residue concentration.

  2. Assessment of Enterotoxin Production and Cross-Contamination of Staphylococcus aureus between Food Processing Materials and Ready-To-Eat Cooked Fish Paste.

    PubMed

    Tango, Charles Nkufi; Hong, Sung-Sam; Wang, Jun; Oh, Deog-Hwan

    2015-12-01

    This study evaluated Staphylococcus aureus growth and subsequent staphylococcal enterotoxin A production in tryptone soy broth and on ready-to-eat cooked fish paste at 12 to 37 °C, as well as cross-contamination between stainless steel, polyethylene, and latex glove at room temperature. A model was developed using Barany and Roberts's growth model, which satisfactorily described the suitable growth of S. aureus with R(2)-adj from 0.94 to 0.99. Except at 12 °C, S. aureus cells in TSB presented a lag time lower (14.64 to 1.65 h), grew faster (0.08 to 0.31 log CFU/h) and produced SEA at lower cell density levels (5.65 to 6.44 log CFU/mL) compare to those inoculated on cooked fish paste with data of 16.920 to 1.985 h, 0.02 to 0.23 log CFU/h, and 6.19 to 7.11 log CFU/g, respectively. Staphylococcal enterotoxin type A (SEA) visual immunoassay test showed that primary SEA detection varied considerably among different storage temperature degrees and media. For example, it occurred only during exponential phase at 30 and 37 °C in TSB, but in cooked fish paste it took place at late exponential phase of S. aureus growth at 20 and 25 °C. The SEA detection test was negative on presence of S. aureus on cooked fish paste stored at 12 and 15 °C, although cell density reached level of 6.12 log CFU/g at 15 °C. Cross-contamination expressed as transfer rate of S. aureus from polyethylene surface to cooked fish paste surface was slower than that observed with steel surface to cooked fish paste under same conditions. These results provide helpful information for controlling S. aureus growth, SEA production and cross-contamination during processing of cooked fish paste. © 2015 Institute of Food Technologists®

  3. 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…

  4. Efficient gene-driven germ-line point mutagenesis of C57BL/6J mice

    PubMed Central

    Michaud, Edward J; Culiat, Cymbeline T; Klebig, Mitchell L; Barker, Paul E; Cain, KT; Carpenter, Debra J; Easter, Lori L; Foster, Carmen M; Gardner, Alysyn W; Guo, ZY; Houser, Kay J; Hughes, Lori A; Kerley, Marilyn K; Liu, Zhaowei; Olszewski, Robert E; Pinn, Irina; Shaw, Ginger D; Shinpock, Sarah G; Wymore, Ann M; Rinchik, Eugene M; Johnson, Dabney K

    2005-01-01

    Background Analysis of an allelic series of point mutations in a gene, generated by N-ethyl-N-nitrosourea (ENU) mutagenesis, is a valuable method for discovering the full scope of its biological function. Here we present an efficient gene-driven approach for identifying ENU-induced point mutations in any gene in C57BL/6J mice. The advantage of such an approach is that it allows one to select any gene of interest in the mouse genome and to go directly from DNA sequence to mutant mice. Results We produced the Cryopreserved Mutant Mouse Bank (CMMB), which is an archive of DNA, cDNA, tissues, and sperm from 4,000 G1 male offspring of ENU-treated C57BL/6J males mated to untreated C57BL/6J females. Each mouse in the CMMB carries a large number of random heterozygous point mutations throughout the genome. High-throughput Temperature Gradient Capillary Electrophoresis (TGCE) was employed to perform a 32-Mbp sequence-driven screen for mutations in 38 PCR amplicons from 11 genes in DNA and/or cDNA from the CMMB mice. DNA sequence analysis of heteroduplex-forming amplicons identified by TGCE revealed 22 mutations in 10 genes for an overall mutation frequency of 1 in 1.45 Mbp. All 22 mutations are single base pair substitutions, and nine of them (41%) result in nonconservative amino acid substitutions. Intracytoplasmic sperm injection (ICSI) of cryopreserved spermatozoa into B6D2F1 or C57BL/6J ova was used to recover mutant mice for nine of the mutations to date. Conclusions The inbred C57BL/6J CMMB, together with TGCE mutation screening and ICSI for the recovery of mutant mice, represents a valuable gene-driven approach for the functional annotation of the mammalian genome and for the generation of mouse models of human genetic diseases. The ability of ENU to induce mutations that cause various types of changes in proteins will provide additional insights into the functions of mammalian proteins that may not be detectable by knockout mutations. PMID:16300676

  5. 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)

  6. Validity Assessment of 5 Day Repeated Forced-Swim Stress to Model Human Depression in Young-Adult C57BL/6J and BALB/cJ Mice.

    PubMed

    Mul, Joram D; Zheng, Jia; Goodyear, Laurie J

    2016-01-01

    The development of animal models with construct, face, and predictive validity to accurately model human depression has been a major challenge. One proposed rodent model is the 5 d repeated forced swim stress (5d-RFSS) paradigm, which progressively increases floating during individual swim sessions. The onset and persistence of this floating behavior has been anthropomorphically characterized as a measure of depression. This interpretation has been under debate because a progressive increase in floating over time may reflect an adaptive learned behavioral response promoting survival, and not depression (Molendijk and de Kloet, 2015). To assess construct and face validity, we applied 5d-RFSS to C57BL/6J and BALB/cJ mice, two mouse strains commonly used in neuropsychiatric research, and measured a combination of emotional, homeostatic, and psychomotor symptoms indicative of a depressive-like state. We also compared the efficacy of 5d-RFSS and chronic social defeat stress (CSDS), a validated depression model, to induce a depressive-like state in C57BL/6J mice. In both strains, 5d-RFSS progressively increased floating behavior that persisted for at least 4 weeks. 5d-RFSS did not alter sucrose preference, body weight, appetite, locomotor activity, anxiety-like behavior, or immobility behavior during a tail-suspension test compared with nonstressed controls. In contrast, CSDS altered several of these parameters, suggesting a depressive-like state. Finally, predictive validity was assessed using voluntary wheel running (VWR), a known antidepressant intervention. Four weeks of VWR after 5d-RFSS normalized floating behavior toward nonstressed levels. These observations suggest that 5d-RFSS has no construct or face validity but might have predictive validity to model human depression.

  7. 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

  8. Thermal characteristics analysis of microwaves reactor for pyrolysis of used cooking oil

    NASA Astrophysics Data System (ADS)

    Anis, Samsudin; Shahadati, Laily; Sumbodo, Wirawan; Wahyudi

    2017-03-01

    The research is objected to develop microwave reactor for pyrolysis of used cooking oil. The effect of microwave power as well as addition of char as absorber towards its thermal characteristic were investigated. Domestic microwave was modified and used to test the thermal characteristic of used cooking oil in the terms of temperature evolution, heating rate, and thermal efficiency. The samples were examined under various microwave power of 347W, 399W, 572W and 642W for 25 minutes of irradiation time. The char loading was tested in the level of 0, 50, and 100 g. Microwave reactor consists of microwave unit with a maximum power of 642W, a ceramic reactor, and a condenser equipped with temperature measurement system was successfully developed. It was found that microwave power and addition of absorber significantly influenced the thermal characteristic of microwave reactor. Under investigated condition, the optimum result was obtained at microwave power of 642W and 100 g of char. The condition was able to provide temperature of 480°C, heating rate of 18.2°C/min and thermal efficiency of 53% that is suitable to pyrolyze used cooking oil.

  9. Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality.

    PubMed

    Nasehi, B; Mortazavi, S A; Razavi, S M A; Mahallati, M Nasiri; Karim, R

    2009-01-01

    The influence of full-fat soy flour (FFSF) 0-27.0 g/100 g, water content 31.0-35.0 g/100 g and extrusion conditions on the cooking and color characteristics of spaghetti was investigated. The process was performed with a speed of 10-40 rpm and a water circulating temperature of 35-70 degrees C. The results showed that adding FFSF causes decreases (P< or =0.05) in cooking time, cooking weight, intensity and hue characteristics. However, the cooking loss and saturation of spaghetti increased (P< or =0.05). The temperature and speed of the extruder had no significant effect on the cooking and color attributes. Interaction between them and the components, however, had a slight synergistic effect on characteristics. Also, interaction between the components and the water temperature has a negative effect on the color and cooking loss. Data analysis showed that the cooking and color characteristics were optimized when 56.9 g/100 g wheat flour, 12.1 g/100 g FFSF and 31.0 g/100 g water content at a screw speed of 40 rpm and a temperature of 35 degrees C were applied.

  10. Johnson Noise Thermometry for Advanced Small Modular Reactors

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

    Britton, C.L.,Jr.; Roberts, M.; Bull, N.D.

    Temperature is a key process variable at any nuclear power plant (NPP). The harsh reactor environment causes all sensor properties to drift over time. At the higher temperatures of advanced NPPs the drift occurs more rapidly. The allowable reactor operating temperature must be reduced by the amount of the potential measurement error to assure adequate margin to material damage. Johnson noise is a fundamental expression of temperature and as such is immune to drift in a sensor’s physical condition. In and near the core, only Johnson noise thermometry (JNT) and radiation pyrometry offer the possibility for long-term, high-accuracy temperature measurementmore » due to their fundamental natures. Small Modular Reactors (SMRs) place a higher value on long-term stability in their temperature measurements in that they produce less power per reactor core and thus cannot afford as much instrument recalibration labor as their larger brethren. The purpose of the current ORNL-led project, conducted under the Instrumentation, Controls, and Human-Machine Interface (ICHMI) research pathway of the U.S. Department of Energy (DOE) Advanced SMR Research and Development (R&D) program, is to develop and demonstrate a drift free Johnson noise-based thermometer suitable for deployment near core in advanced SMR plants.« less

  11. Efficient and low-cost alternative of lipase concentration aiming at the application in the treatment of waste cooking oils.

    PubMed

    Preczeski, Karina P; Kamanski, Angela B; Scapini, Thamarys; Camargo, Aline F; Modkoski, Tatiani A; Rossetto, Vanusa; Venturin, Bruno; Mulinari, Jéssica; Golunski, Simone M; Mossi, Altemir J; Treichel, Helen

    2018-06-01

    In this study, we evaluated the concentration of lipases from Aspergillus niger using efficient and low-cost methods aiming at application in the treatment of waste cooking oils. The change in ionic strength of the medium by the addition of salt and precipitation with ethanol increased the specific activity from 2.90 to 28.50 U/mg, resulting in a purification factor of 9.82-fold. The use of acetone resulted in a specific activity of 33.63 U/mg, resulting in a purification factor of 11.60-fold. After that, the concentrated lipase was used in the hydrolysis of waste cooking oil and 753.07 and 421.60 µmol/mL of free fatty acids were obtained for the enzyme precipitated with ethanol and acetone, respectively. The hydrolysis of waste cooking oil catalyzed by homemade purified lipase in ultrasonic media can be considered a pretreatment of oil by converting a significant amount of triglycerides into free fatty acids.

  12. 14 CFR § 1212.500 - Exemptions under 5 U.S.C. 552a (j) and (k).

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 14 Aeronautics and Space 5 2014-01-01 2014-01-01 false Exemptions under 5 U.S.C. 552a (j) and (k). § 1212.500 Section § 1212.500 Aeronautics and Space NATIONAL AERONAUTICS AND SPACE ADMINISTRATION....C. 552a (j) and (k). (a) These provisions authorize the Administrator of NASA to exempt certain NASA...

  13. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage.

    PubMed

    Selani, M M; Contreras-Castillo, C J; Shirahigue, L D; Gallo, C R; Plata-Oviedo, M; Montes-Villanueva, N D

    2011-07-01

    The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at -18°C for nine months was evaluated. The pH of raw and cooked samples was not affected by the addition of grape extracts. IGE and NGE were effective in inhibiting the lipid oxidation of raw and cooked chicken meat, with results comparable to synthetic antioxidants. The extracts caused alterations in colour, as evidenced by the instrumental (darkening and lower intensity of red and yellow colour) and sensory results of cooked samples. In the sensory evaluation of odour and flavour, IGE produced satisfactory results, which did not differ from synthetic antioxidants. These findings suggest that the IGE and NGE are effective in retarding lipid oxidation of raw and cooked chicken meat during frozen storage. Copyright © 2011 Elsevier Ltd. All rights reserved.

  14. Nutrient changes and antinutrient contents of beniseed and beniseed soup during cooking using a Nigerian traditional method.

    PubMed

    Agiang, M A; Umoh, I B; Essien, A I; Eteng, M U

    2010-10-15

    Evaluations of the effect of prolong cooking on the nutrient and antinutrient composition ofbeniseed and beniseed soup were carried out in this study. Proximate, mineral, vitamin A and C and antinutrient compositions of raw beniseed (BS-R), beniseed boiled (BSB) for 15, 30, 45 and 60 min and beniseed soup (BSS) cooked for the same intervals of time were assessed. Results of the proximate composition analyses showed that raw and boiled beniseed had lower moisture content (5.39-5.51%) than beniseed soups (10.06-15.20%). Nitrogen-free extract (total carbohydrates), fats and phosphorus contents were improved in both the boiled beniseed and beniseed soup while calcium and potassium were increased in the boiled seeds and soup samples respectively. Moisture (in the raw and boiled beniseed), ash, magnesium, zinc, iron contents in both the seed and soup were unchanged in all the samples. Vitamins A and C levels of both boiled beniseed and beniseed soup samples were reduced with increase in cooking time. Beniseed soup had higher protein contents than both the raw and boiled beniseed which decreased with increase in cooking time. Beniseed samples provided good sources of energy (572.97-666.05 kcal/100 g). Except for phytate, the levels of antinutrients tested were lower in the raw and boiled beniseed than in the soup samples which decreased with increase in cooking time. The results are discussed with reference to the effect of prolonged cooking on the nutrient requirements of consumers.

  15. 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.

  16. Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study.

    PubMed

    Mills, Susanna; Brown, Heather; Wrieden, Wendy; White, Martin; Adams, Jean

    2017-08-17

    Reported associations between preparing and eating home cooked food, and both diet and health, are inconsistent. Most previous research has focused on preparing, rather than eating, home cooked food; used small, non-population based samples; and studied markers of nutrient intake, rather than overall diet quality or health. We aimed to assess whether frequency of consuming home cooked meals was cross-sectionally associated with diet quality and cardio-metabolic health. We used baseline data from a United Kingdom population-based cohort study of adults aged 29 to 64 years (n = 11,396). Participants self-reported frequency of consuming home cooked main meals. Diet quality was assessed using the Mediterranean Diet Score, Dietary Approaches to Stop Hypertension (DASH) score, fruit and vegetable intake calculated from a 130-item food frequency questionnaire, and plasma vitamin C. Markers of cardio-metabolic health were researcher-measured body mass index (BMI), percentage body fat, haemoglobin A 1c (HbA 1c ), cholesterol and hypertension. Differences across the three exposure categories were assessed using linear regression (diet variables) and logistic regression (health variables). Eating home cooked meals more frequently was associated with greater adherence to DASH and Mediterranean diets, greater fruit and vegetable intakes and higher plasma vitamin C, in adjusted models. Those eating home cooked meals more than five times, compared with less than three times per week, consumed 62.3 g more fruit (99% CI 43.2 to 81.5) and 97.8 g more vegetables (99% CI 84.4 to 111.2) daily. More frequent consumption of home cooked meals was associated with greater likelihood of having normal range BMI and normal percentage body fat. Associations with HbA 1c , cholesterol and hypertension were not significant in adjusted models. Those consuming home cooked meals more than five times, compared with less than three times per week, were 28% less likely to have overweight BMI (99

  17. 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.

  18. 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

  19. 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

  20. The resistance of BALB/cJ mice to Yersinia pestis maps to the major histocompatibility complex of chromosome 17.

    PubMed

    Turner, Joshua K; McAllister, Milton M; Xu, John L; Tapping, Richard I

    2008-09-01

    Yersinia pestis, the causative agent of plague, has been well studied at the molecular and genetic levels, but little is known about the role that host genes play in combating this highly lethal pathogen. We challenged several inbred strains of mice with Y. pestis and found that BALB/cJ mice are highly resistant compared to susceptible strains such as C57BL/6J. This resistance was observed only in BALB/cJ mice and not in other BALB/c substrains. Compared to C57BL/6J mice, the BALB/cJ strain exhibited reduced bacterial burden in the spleen and liver early after infection as well as lower levels of serum interleukin-6. These differences were evident 24 h postinfection and became more pronounced with time. Although a significant influx of neutrophils in the spleen and liver was exhibited in both strains, occlusive fibrinous thrombi resulting in necrosis of the surrounding tissue was observed only in C57BL/6J mice. In an effort to identify the gene(s) responsible for resistance, we measured total splenic bacteria in 95 F(2) mice 48 h postinfection and performed quantitative trait locus mapping using 58 microsatellite markers spaced throughout the genome. This analysis revealed a single nonrecessive plague resistance locus, designated prl1 (plague resistance locus 1), which coincides with the major histocompatibility complex of chromosome 17. A second screen of 95 backcrossed mice verified that this locus confers resistance to Y. pestis early in infection. Finally, eighth generation backcrossed mice harboring prl1 were found to maintain resistance in the susceptible C57BL/6J background. These results identify a novel genetic locus in BALB/cJ mice that confers resistance to Y. pestis.

  1. Effect of cooking procedures of kiymali pide, a traditional Turkish fast-food, on destruction of Escherichia coli O157:H7.

    PubMed

    Ilhak, Osman İrfan; Dikici, Abdullah; Can, Ozlem Pelin; Seker, Pınar; Oksüztepe, Gülsüm; Calıcıoğlu, Mehmet

    2013-06-01

    The objective of the present study was to obtain data about cooking time and temperature of kiymali pide in the restaurants and to investigate thermal inactivation of E. coli O157:H7 during experimental kiymali pide making. A field study was conducted in randomly selected 23 of 87 pide restaurants. Processing parameters including oven temperature, cooking period and post-cooking temperature were determined. Kiymali pide samples were prepared using ground beef filling experimentally inoculated with E. coli O157:H7 (7.6 log10 CFU/g). Pide samples were cooked at a conventional oven at 180 °C for 180, 240, 270, 300 and 330 s. Results of the current study suggest that cooking kiymali pide at 180 °C for at least 330 s (5.5 min) may provide sufficient food safety assurance (≥6 log10 CFU/g) for E. coli O157:H7. Copyright © 2013 Elsevier Ltd. All rights reserved.

  2. 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.

  3. 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®

  4. Design and evaluation of a conical solar cooker in glazed and non-glazed configurations: Cooking tests

    NASA Astrophysics Data System (ADS)

    Touré, S.; Sidibé, M.

    2017-11-01

    This paper reports the evaluation of a conical solar cooker. This prototype was designed in galvanized sheet with an opening diameter of 120 cm. The experiment was carried out on the roof of the building of the solar energy laboratory of FHB University. Tests of boiling eggs were carried out. During operation, two configurations of the conical cooker were adopted. In the first configuration, the cooker was used without modification. On the other hand, in the second configuration, a removable glass plate is placed in the cone and at a distance of 25 cm from the base. This contribution has the role of creating a greenhouse effect between the absorber and the glass. During the tests, the temperature of cooking, the ambient temperature as well as the solar illumination were measured. The tests were conducted in accordance with the maximum cooking time of some foods given by "Solar cookers international". Despite the observed cloudy periods, maximum temperatures obtained by the eggs were 82°C in 2 hours cooking for the first configuration and 100°C in cooking 1h10 for the second configuration. These results show that the addition of the glass plate in the conical solar cooker gives good satisfaction. In addition, in both cases, a perfect cooking of the eggs was observed.

  5. 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.

  6. Developing flood-inundation maps for Johnson Creek, Portland, Oregon

    USGS Publications Warehouse

    Stonewall, Adam J.; Beal, Benjamin A.

    2017-04-14

    Digital flood-inundation maps were created for a 12.9‑mile reach of Johnson Creek by the U.S. Geological Survey (USGS). The flood-inundation maps depict estimates of water depth and areal extent of flooding from the mouth of Johnson Creek to just upstream of Southeast 174th Avenue in Portland, Oregon. Each flood-inundation map is based on a specific water level and associated streamflow at the USGS streamgage, Johnson Creek at Sycamore, Oregon (14211500), which is located near the upstream boundary of the maps. The maps produced by the USGS, and the forecasted flood hydrographs produced by National Weather Service River Forecast Center can be accessed through the USGS Flood Inundation Mapper Web site (http://wimcloud.usgs.gov/apps/FIM/FloodInundationMapper.html).Water-surface elevations were computed for Johnson Creek using a combined one-dimensional and two‑dimensional unsteady hydraulic flow model. The model was calibrated using data collected from the flood of December 2015 (including the calculated streamflows at two USGS streamgages on Johnson Creek) and validated with data from the flood of January 2009. Results were typically within 0.6 foot (ft) of recorded or measured water-surface elevations from the December 2015 flood, and within 0.8 ft from the January 2009 flood. Output from the hydraulic model was used to create eight flood inundation maps ranging in stage from 9 to 16 ft. Boundary condition hydrographs were identical in shape to those from the December 2015 flood event, but were scaled up or down to produce the amount of streamflow corresponding to a specific water-surface elevation at the Sycamore streamgage (14211500). Sensitivity analyses using other hydrograph shapes, and a version of the model in which the peak flow is maintained for an extended period of time, showed minimal variation, except for overbank areas near the Foster Floodplain Natural Area.Simulated water-surface profiles were combined with light detection and ranging (lidar

  7. Industrial application of an antilisterial strain of Lactobacillus sakei as a protective culture and its effect on the sensory acceptability of cooked, sliced, vacuum-packaged meats.

    PubMed

    Bredholt, S; Nesbakken, T; Holck, A

    2001-06-15

    The application of a protective lactic acid bacterium (LAB) during the commercial production of cooked meat products is described. The LAB, a strain of Lactobacillus sakei, was previously isolated from cooked ham and inhibited growth of Listeria monocytogenes and Escherichia coli O157:H7 in this product. L. sakei was applied to the cooked products at a concentration of 10(5)-10(6) cfu/g immediately before slicing and vacuum-packaging using a hand-operated spraying bottle. The LAB strain inhibited growth of 10(3) cfu/g of a cocktail of three rifampicin resistant mutant L. monocytogenes strains both at 8 degrees C and 4 degrees C. Consumer acceptance tests of cooked ham and of servelat sausage, a Norwegian non-fermented cooked meat sausage, showed that control and inoculated products were equally acceptable. The products were still acceptable after storage for 28 days at 4 degrees C and, after opening the packages, for a further 5 days at 4 degrees C. The findings presented here confirm that the L. sakei strain is suitable for use as a protective culture and may technically easily be implemented in the commercial production of cooked meat products.

  8. The influence of aggregates type on W/C ratio on the strength and other properties of concrete

    NASA Astrophysics Data System (ADS)

    Malaiskiene, J.; Skripkiunas, G.; Vaiciene, M.; Karpova, E.

    2017-10-01

    The influence of different types of aggregates and W/C ratio on concrete properties is analysed. In order to achieve this aim, lightweight (with expanded clay aggregate) and normal concrete (with gravel aggregate) mixtures are prepared with different W/C ratios. Different W/C ratios are selected by reducing the amount of cement when the amount of water is constant. The following properties of concrete have been determined: density, compressive strength and water absorption. Additionally, the statistical data analysis is performed and influence of aggregate type and W/C ratio on concrete properties is determined. The empirical equations indicating dependence between concrete strength and W/C and strength of aggregate are obtained for normal concrete and light-weight concrete.

  9. 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.

  10. 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.

  11. DEVELOPMENTAL TOXICITY OF METHANOL: PATHOGENESIS IN CD-1 AND C57BL/6J MICE EXPOSED IN WHOLE EMBRYO CULTURE

    EPA Science Inventory

    BACKGROUND: Methanol causes axial skeleton and craniofacial defects in both CD-1 and C57BL/6J mice during gastrulation, but C57BL/6J embryos are more severely affected. We evaluated methanol-induced pathogenesis in CD-1 and C57BL/6J embryos exposed during gastrulation in whole em...

  12. JCCC's Environmental Scan: Results of Focus Groups Conducted with Johnson County Residents.

    ERIC Educational Resources Information Center

    Conklin, Karen A.

    This report presents questions and typical responses from focus group discussions conducted at Johnson County Community College (JCCC, Kansas) in March 1999. A total of 23 individuals of varying ages from all geographic regions in Johnson County participated in three focus groups, designed as a follow-up to a phone survey about constituency…

  13. Comparison of Reference Values in Whole Blood of DMDmdx/J and C57BL/6J Mice Using Neutron Activation Analysis

    NASA Astrophysics Data System (ADS)

    Metairon, S.; Zamboni, C. B.; Suzuki, M. F.; Júnior, C. R. B.; Sant'Anna, O. A.

    2011-08-01

    The Br, Ca, Cl, K, Na and S concentrations in whole blood of DMDmdx/J and C57BL/6J mice were determined using Neutron Activation Analysis technique. Reference values obtained from twenty one whole blood samples of these strains were analyzed in the IEA-R1 nuclear reactor at IPEN (São Paulo, Brasil). These data contribute for applications in veterinary medicine related to biochemistry analyses using whole blood as well as to evaluate the performance of treatments in muscular dystrophy.

  14. Validity Assessment of 5 Day Repeated Forced-Swim Stress to Model Human Depression in Young-Adult C57BL/6J and BALB/cJ Mice

    PubMed Central

    Zheng, Jia; Goodyear, Laurie J.

    2016-01-01

    The development of animal models with construct, face, and predictive validity to accurately model human depression has been a major challenge. One proposed rodent model is the 5 d repeated forced swim stress (5d-RFSS) paradigm, which progressively increases floating during individual swim sessions. The onset and persistence of this floating behavior has been anthropomorphically characterized as a measure of depression. This interpretation has been under debate because a progressive increase in floating over time may reflect an adaptive learned behavioral response promoting survival, and not depression (Molendijk and de Kloet, 2015). To assess construct and face validity, we applied 5d-RFSS to C57BL/6J and BALB/cJ mice, two mouse strains commonly used in neuropsychiatric research, and measured a combination of emotional, homeostatic, and psychomotor symptoms indicative of a depressive-like state. We also compared the efficacy of 5d-RFSS and chronic social defeat stress (CSDS), a validated depression model, to induce a depressive-like state in C57BL/6J mice. In both strains, 5d-RFSS progressively increased floating behavior that persisted for at least 4 weeks. 5d-RFSS did not alter sucrose preference, body weight, appetite, locomotor activity, anxiety-like behavior, or immobility behavior during a tail-suspension test compared with nonstressed controls. In contrast, CSDS altered several of these parameters, suggesting a depressive-like state. Finally, predictive validity was assessed using voluntary wheel running (VWR), a known antidepressant intervention. Four weeks of VWR after 5d-RFSS normalized floating behavior toward nonstressed levels. These observations suggest that 5d-RFSS has no construct or face validity but might have predictive validity to model human depression. PMID:28058270

  15. Photodissociation of OCS: deviations between theory and experiment, and the importance of higher order correlation effects.

    PubMed

    Schmidt, J A; Olsen, J M H

    2014-11-14

    The photodissociation of carbonyl sulfide (OCS) was investigated theoretically in a series of studies by Schmidt and co-workers. Initial studies [J. A. Schmidt, M. S. Johnson, G. C. McBane, and R. Schinke, J. Chem. Phys. 136, 131101 (2012); J. A. Schmidt, M. S. Johnson, G. C. McBane, and R. Schinke, J. Chem. Phys. 137, 054313 (2012)] found photodissociation in the first UV-band to occur mainly by excitation of the 2(1)A' (A) excited state. However, in a later study [G. C. McBane, J. A. Schmidt, M. S. Johnson, and R. Schinke, J. Chem. Phys. 138, 094314 (2013)] it was found that a significant fraction of photodissociation must occur by excitation of 1(1)A″ (B) excited state to explain the product angular distribution. The branching between excitation of the A and B excited states is determined by the magnitude of the transition dipole moment vectors in the Franck-Condon region. This study examines the sensitivity of these quantities to changes in the employed electronic structure methodology. This study benchmarks the methodology employed in previous studies against highly correlated electronic structure methods (CC3 and MRAQCC) and provide evidence in support of the picture of the OCS photodissociation process presented in [G. C. McBane, J. A. Schmidt, M. S. Johnson, and R. Schinke, J. Chem. Phys. 138, 094314 (2013)] showing that excitation of A and B electronic states both contribute significantly to the first UV absorption band of OCS. In addition, this study presents evidence in support of the assertion that the A state potential energy surface employed in previous studies underestimates the energy at highly bent geometries (γ ∼ 70°) leading to overestimated rotational energy in the product CO.

  16. STS-33 crewmembers, wearing LESs, leave KSC O&C Bldg for launch pad

    NASA Image and Video Library

    1989-11-22

    STS033-S-009 (22 Nov 1989) --- Leaving the operations and checkout building for catching a van ride to the launch pad are the five astronaut crewmembers assigned to STS-33, a DOD-devoted mission. Displaying smiles and waves for the crowd on hand are (left to right) Astronauts Manley L. Carter, Kathryn C. Thornton; Frederick D. Gregory, commander; F. Story Musgrave and John E. Blaha. Behind them are (left to right), Olan J. Bertrand, Michael L. Coats (partially obscured) and Donald R. Puddy of the Johnson Space Center (JSC).

  17. 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...

  18. 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...

  19. Cornering the Market: Lessons from Industry about Shaping Public Opinion

    DTIC Science & Technology

    2008-03-24

    are Johnson & Johnson’s (J&J’s) handling of the 1982 Tylenol crisis and Perrier’s response to reports of benzene in its bottled water in 1990. In late...September 1982, seven people died from tampered-with Extra Strength Tylenol capsules containing cyanide. Within the first week of the crisis, J&J had...proof packing followed within weeks, as did distribution of 60 million “free Tylenol ” coupons. A return to regular advertising followed shortly

  20. Impact of postharvest drying conditions on in vitro starch digestibility and estimated glycemic index of cooked non-waxy long-grain rice (Oryza sativa L.).

    PubMed

    Donlao, Natthawuddhi; Ogawa, Yukiharu

    2017-02-01

    Wet paddy needs to be dried to reduce its moisture content after harvesting. In this study, effects of postharvest drying condition on in vitro starch digestibility and estimated glycemic index of cooked rice (Oryza sativa L.) were investigated. Varying drying conditions, i.e. hot-air drying at 40, 65, 90 and 115 °C, and sun drying were applied to raw paddy. After husking and polishing, polished grains were cooked using an electric rice cooker. Cooked samples were analyzed for their moisture content and amount of resistant and total starch. Five samples in both intact grain and slurry were digested under simulated in vitro gastrointestinal digestion process. The in vitro starch digestion rate was measured and the hydrolysis index (HI) and estimated glycemic index (eGI) were calculated. Cooked rice obtained from hot-air drying showed relatively lower HI and eGI than that obtained from sun-drying. Among samples from hot-air drying treatment, eGI of cooked rice decreased with increasing drying temperature, except for the drying temperature of 115 °C. As a result, cooked rice from the hot-air drying at 90 °C showed lowest eGI. The results indicated that cooked rice digestibility was affected by postharvest drying conditions. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.