Genotypic and phenotypic characterization of multidrug resistant Salmonella Typhimurium and Salmonella Kentucky strains recovered from chicken carcasses.

PubMed

Tasmin, Rizwana; Hasan, Nur A; Grim, Christopher J; Grant, Ar'Quette; Choi, Seon Young; Alam, M Samiul; Bell, Rebecca; Cavanaugh, Christopher; Balan, Kannan V; Babu, Uma S; Parveen, Salina

2017-01-01

Salmonella Typhimurium is the leading cause of human non-typhoidal gastroenteritis in the US. S. Kentucky is one the most commonly recovered serovars from commercially processed poultry carcasses. This study compared the genotypic and phenotypic properties of two Salmonella enterica strains Typhimurium (ST221_31B) and Kentucky (SK222_32B) recovered from commercially processed chicken carcasses using whole genome sequencing, phenotype characterizations and an intracellular killing assay. Illumina MiSeq platform was used for sequencing of two Salmonella genomes. Phylogenetic analysis employing homologous alignment of a 1,185 non-duplicated protein-coding gene in the Salmonella core genome demonstrated fully resolved bifurcating patterns with varying levels of diversity that separated ST221_31B and SK222_32B genomes into distinct monophyletic serovar clades. Single nucleotide polymorphism (SNP) analysis identified 2,432 (ST19) SNPs within 13 Typhimurium genomes including ST221_31B representing Sequence Type ST19 and 650 (ST152) SNPs were detected within 13 Kentucky genomes including SK222_32B representing Sequence Type ST152. In addition to serovar-specific conserved coding sequences, the genomes of ST221_31B and SK222_32B harbor several genomic regions with significant genetic differences. These included phage and phage-like elements, carbon utilization or transport operons, fimbriae operons, putative membrane associated protein-encoding genes, antibiotic resistance genes, siderophore operons, and numerous hypothetical protein-encoding genes. Phenotype microarray results demonstrated that ST221_31B is capable of utilizing certain carbon compounds more efficiently as compared to SK222_3B; namely, 1,2-propanediol, M-inositol, L-threonine, α-D-lactose, D-tagatose, adonitol, formic acid, acetoacetic acid, and L-tartaric acid. ST221_31B survived for 48 h in macrophages, while SK222_32B was mostly eliminated. Further, a 3-fold growth of ST221_31B was observed at 24 hours

Consumption of deep-fried foods and risk of prostate cancer.

PubMed

Stott-Miller, Marni; Neuhouser, Marian L; Stanford, Janet L

2013-06-01

Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate-specific antigen level). Compared with <1/week, there was a positive association with PCa risk for intake ≥1/week of French fries (OR = 1.37; 95% CI, 1.11-1.69), fried chicken (OR = 1.30; 95% CI, 1.04-1.62), fried fish (OR = 1.32; 95% CI, 1.05-1.66), and doughnuts (OR = 1.35; 95% CI, 1.11-1.66). There was no association for snack chips (OR = 1.08; 95% CI, 0.89-1.32). Most of the estimates were slightly stronger for more aggressive disease (OR = 1.41; 95% CI, 1.04-1.92 for fried fish). Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. Copyright © 2013 Wiley Periodicals, Inc.

SE83-9 'Chix in Space' student experimenter monitors STS-29 onboard activity

NASA Technical Reports Server (NTRS)

1989-01-01

Student experimenter John C. Vellinger watches monitor in the JSC Mission Control Center (MCC) Bldg 30 Customer Support Room (CSR) during the STS-29 mission. Crewmembers are working with his Student Experiment (SE) 83-9 Chicken Embryo Development in Space or 'Chix in Space' onboard Discovery, Orbiter Vehicle (OV) 103. The student's sponsor is Kentucky Fried Chicken (KFC).

Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.

PubMed

Liao, G Z; Wang, G Y; Xu, X L; Zhou, G H

2010-05-01

Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, deep-frying, charcoal grilling and roasting on the formation of HAAs in chicken breast and duck breast were studied. The various HAAs formed during cooking were isolated by solid-phase extraction and analyzed by high-performance liquid chromatography (HPLC). Results showed that chicken breast cooked by charcoal grilling contained the highest content of total HAAs, as high as 112 ng/g, followed by pan-fried duck breast (53.3 ng/g), charcoal grilled duck breast (32 ng/g), pan-fried chicken breast (27.4 ng/g), deep-fried chicken breast (21.3 ng/g), deep-fried duck breast (14 ng/g), roasted duck breast (7 ng/g) and roasted chicken breast (4 ng/g). For individual HAA, the most abundant HAA was 9H-pyrido-[4,3-b]indole (Norharman), which was detected in charcoal grilled chicken breast at content as high as 32.2 ng/g, followed by 1-methyl-9H-pyrido[4,3-b] indole (Harman) and 2-amino-1-methyl-6-phenylimidazo[4,5-f]pyridine(PhIP) at 32 and 31.1 ng/g in charcoal grilled chicken breast, respectively. The content of PhIP in pan-fried duck and chicken breast were 22 and 18.3 ng/g, respectively. Generally, the type and content of HAAs in cooked poultry meat varies with cooking method and cooking conditions. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

Consumption of deep-fried foods and risk of prostate cancera,b

PubMed Central

Stott-Miller, Marni; Neuhouser, Marian L.; Stanford, Janet L.

2013-01-01

Background Evidence suggests that high-heat cooking methods may increase the risk of prostate cancer (PCa). The addition of oil/fat, as in deep-frying, may be of particular concern, and has not specifically been investigated in relation to PCa. Potential mechanisms include the formation of potentially carcinogenic agents such as aldehydes, acrolein, heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide. Methods We estimated odds ratios (OR) and 95% confidence intervals (CI) for the association between tertiles of intake of deep-fried foods from a food frequency questionnaire (French fries, fried chicken, fried fish, doughnuts and snack chips) and PCa risk, adjusted for potential confounders, among 1,549 cases and 1,492 controls. We additionally examined associations with more aggressive PCa (defined as regional/distant stage, elevated Gleason score or prostate specific antigen level). Results Compared with <1/week, there was a positive association with PCa risk for intake ≥ 1/week of French fries (OR=1.37; 95% CI, 1.11–1.69), fried chicken (OR=1.30; 95% CI, 1.04–1.62), fried fish (OR=1.32; 95% CI, 1.05–1.66), and doughnuts (OR=1.35; 95% CI, 1.11–1.66). There was no association for snack chips (OR=1.08; 95% CI, 0.89–1.32). Most of the estimates were slightly stronger for more aggressive disease (OR=1.41; 95% CI, 1.04–1.92 for fried fish). Conclusion Regular consumption of select deep-fried foods is associated with increased PCa risk. Whether this risk is specific to deep-fried foods, or whether it represents risk associated with regular intake of foods exposed to high heat and/or other aspects of the Western lifestyle, such as fast food consumption, remains to be determined. PMID:23335051

Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma.

PubMed

Tres, A; Bou, R; Guardiola, F; Nuchi, C D; Magrinyà, N; Codony, R

2013-03-01

The addition of some fat co- and by-products to feeds is usual nowadays; however, the regulations of their use are not always clear and vary between countries. For instance, the use of recycled cooking oils is not allowed in the European Union, but they are used in other countries. However, oils recovered from industrial frying processes could show satisfactory quality for this purpose. Here we studied the effects of including oils recovered from the frying industry in rabbit and chicken feeds (at 30 and 60 g/kg, respectively) on the fatty acid (FA) and tocol (tocopherol + tocotrienol) compositon of meat, liver and plasma, and on their oxidative stability. Three dietary treatments (replicated eight times) were compared: fresh non-used oil (LOX); oil discarded from the frying industry, having a high content of secondary oxidation compounds (HOX); and an intermediate level (MOX) obtained by mixing 50 : 50 of LOX and HOX. The FA composition of oil diets and tissues was assessed by GC, their tocol content by HPLC, the thiobarbituric acid value was used to assess tissue oxidation status, and the ferrous oxidation-xylenol orange method was used to assess the susceptibility of tissues to oxidation. Our results indicate that FA composition of rabbit and chicken meat, liver and plasma was scarcely altered by the addition of recovered frying oils to feed. Differences were encountered in the FA composition between species, which might be attributed mainly to differences in the FA digestion, absorption and metabolism between species, and to some physiological dietary factors (i.e. coprophagy in rabbits that involves fermentation with FA structure modification). The α-tocopherol (αT) content of tissues was reduced in response to the lower αT content in the recovered frying oil. Differences in the content of other tocols were encountered between chickens and rabbits, which might be attributable to the different tocol composition of their feeds, as well as to species

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.

Flavour chemistry of chicken meat: a review.

PubMed

Jayasena, Dinesh D; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

2013-05-01

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

Flavour Chemistry of Chicken Meat: A Review

PubMed Central

Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

2013-01-01

Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.

PubMed

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

This study investigated the effects of enzyme modification on starch as an effective oil delivery system for bake-only chicken nuggets. Various native starches were hydrolyzed by amyloglucosidase to a hydrolysis degree of 20% to 25% and plated with 50% (w/w, starch dry basis) with canola oil to create a starch-oil matrix. This matrix was then blended into a dry ingredient blend for batter and breader components. Nuggets were prepared by coated with predust, hydrated batter, and breader, and the coated nuggets were steam-baked until fully cooked and then frozen until texture and sensory analyses. The enzyme-modified starches showed a significant decrease in pasting viscosities for all starch types. For textural properties of nuggets, no clear relationship was found between peak force and starch source or amylose content. Sensory attributes related to fried foods (for example, crispness and mouth-coating) did not significantly differ between bake-only nuggets formulated using the enzyme-modified starches and the partially fried and baked ones. The present findings suggest that enzyme-modified starches can deliver sufficient quantity of oil to create sensory attributes similar to those of partially fried chicken nuggets. Further study is needed to optimize the coating formulation of bake-only chicken nugget to become close to the fried one in sensory aspects. The food industry has become increasingly focused on healthier items. Frying imparts several critical and desirable product functionalities, such as developing texture and color, and providing mouth-feel and flavor. The food industry has yet to duplicate all of the unique characteristics of fried chicken nuggets with a baking process. This study investigated the application of enzyme-modified starch as an oil delivery system in bake-only chicken nugget formulation in attempts to provide characteristics of fried items. This information is useful to improve the nutritional value of fried food by eliminating the

STS-29 crewmembers receive briefing on Student Experiment (SE) 83-9

NASA Image and Video Library

1988-08-13

S88-44517 (13 Aug 1988) --- Student experimenter John C. Vellinger, right, explains operation of an incubator used in his experiment to be carried onboard the Discovery for NASA's STS-29 mission next year. His primary audience is made up of STS-29's five-man crew, who will monitor in-space operation of the experiment, titled "Chicken Embryo Development in Space." Kentucky Fried Chicken.

STS-29 Pilot Blaha with SE83-9 'Chix in Space' incubator on OV-103's middeck

NASA Technical Reports Server (NTRS)

1989-01-01

On aft middeck of Discovery, Orbiter Vehicle (OV) 103, Pilot John E. Blaha opens incubator hatch on STS-29 Student Experiment (SE) 83-9 Chicken Embryo Development in Space or 'Chix in Space'. SE83-9 developed by John C. Vellinger is located in middeck aft locker MA16F. The student's sponsor is Kentucky Fried Chicken (KFC). Behind Blaha are starboard wall-mounted sleep restraints, freefloating headset, and checklists velcroed to wall.

The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets.

PubMed

Gonçalves Albuquerque, Tânia; Oliveira, M Beatriz P P; Sanches-Silva, Ana; Cristina Bento, Ana; Costa, Helena S

2016-06-15

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated. The changes in the quality characteristics (nutritional composition, fatty acids profile, cholesterol and salt) of the fried food and frying oil, after ten consecutive frying operations, were evaluated. The total fat content of nuggets varied between 10.9 and 22.7 g per 100 g of edible portion and the salt content ranged from 0.873 to 1.63 g per 100 g. Taking into account one portion of nuggets, the daily intake of salt can reach 49%, which can have a significant impact on the health of those who regularly consume this type of food, especially considering the prevalence of hypertension around the world. The analysed chicken breaded nuggets are rich in unsaturated fatty acids, which have been related with potential health benefits, namely regarding cardiovascular diseases. The cholesterol content of baked samples was two times higher when compared with the fried ones. The trans fatty acids and polar compounds contents of the frying oil used for frying significantly increased, but the values were still away from the maximum recommended by legal entities for its rejection. From a nutritional point of view, it is possible to conclude that the applied cooking methods can significantly influence the nutritional quality and safety of the analysed chicken breaded nuggets. This study will contribute to important knowledge on how the applied cooking methods can change the nutritional quality and safety of foods, namely of chicken nuggets, and can be very useful for dietary recommendations and nutritional assessment.

Prevalence of salmonella in neck skin and bone of chickens.

PubMed

Wu, Diezhang; Alali, W Q; Harrison, M A; Hofacre, C L

2014-07-01

Bone-in and boneless parts, such as drumsticks, are used in ground chicken production. In addition, neck skin is used as a source of fat in ground products. Contaminated chicken neck skin and bones containing internalized Salmonella are potential sources of this pathogen in ground chicken. This study determined the prevalence of Salmonella and serotype distribution in drumstick bones and neck skin of postchill chicken carcasses. One week prior to slaughter, chicken houses (n = 26) at nine farms were tested for the presence of Salmonella, using the boot sock method. Chicken flocks from these houses originated from Salmonella-positive breeders. Eight Salmonella-positive chicken flocks and one flock with undetermined Salmonella status were monitored through processing. Three hundred postchill drumsticks and 299 neck skin samples were analyzed for Salmonella prevalence. Skin samples were rinsed and stomached prior to analysis. Bones were extracted from the drumsticks, external surfaces were sterilized, and bones were crushed for analysis. One Salmonella isolate from each positive sample was serogrouped. Half of the isolates representing different sample types were serotyped. Overall, Salmonella was found in 0.8, 21.4, and 80.1% of bone marrow, neck skin, and farms, respectively. Prevalence of Salmonella on rinsed skin samples (2.3%) and stomached skin samples (20.7%) differed significantly (P ≤ 0.05). Serogroups B, C2, D, and E were found at 23.4, 31.9, 11.7, and 29.8%, respectively. Six Salmonella serotypes were identified: Liverpool (37.9%), Kentucky (27.6%), and Typhimurium (27.6%) were isolated most frequently from neck skin; the two bone isolates were Kentucky; and more than 50% of the farm isolates were Kentucky and Ouakam. Salmonella-contaminated neck skin might be a more significant source of this contamination in ground chicken than Salmonella internalized in bones.

SE83-9 "Chix in Space" student experimenter monitors STS-29 onboard activity

NASA Image and Video Library

1989-03-18

STS029-S-047 (16 Mar 1989) --- Student experimenter John C. Vellinger, right, watches a TV monitor in the customer support room of Johnson Space Center's mission control center during a downlink from the spacecraft of astronaut John E. Blaha conducting the experiment in the incubator used for the test. The experiment is titled "Chicken Embryo Development in Space." Also visible are Neil Criestie and Robert N. Stuckey of JSC. The experiment's sponsor is Kentucky Fried Chicken.

Provenance of the oil in par-fried French fries after finish frying.

PubMed

Al-Khusaibi, Mohammed; Gordon, Michael H; Lovegrove, Julie A; Niranjan, Keshavan

2012-01-01

Frozen par-fried French fries are finish-fried either by using the same type of oil used for par frying, or a different type. The nutritive quality of the final oil contained in the product depends on the relative amounts and the fatty acid (FA) composition of the oils used for par frying and finish frying. With the aim of understanding the provenance of the oil in the final product, par-fried French fries-either purchased ready or prepared in the laboratory-were finish fried in oils different from the ones used for par frying. The moisture content, oil content, and FA compositions of the par-fried and finish-fried products were experimentally determined, and the relative amounts of each of the oils present in the final product were calculated using the FAs as markers and undertaking a mass balance on each component FA. The results demonstrate that 89% to 93% of the total oil in the final product originates from the finish-frying step. The study also shows that a significant proportion of the oil absorbed during par frying is expelled from the product during finish frying. Further, the expulsion of par-frying oil was found to occur in the early stages of the finish-frying step. Experiments involving different combinations of par-frying and finish-frying oils showed that the relative proportions of the 2 oils did not depend on the individual fatty acid profiles. This study concludes that any positive health benefits of using an oil having a favorable FA profile for par frying, can potentially be lost, if the oil used for finish frying has a less favorable composition. This paper estimates the relative amounts of oil in French fries that have been fried in 2 stages-a par-frying step and a finish-frying step-which is commonly practiced in food service establishments as well as homes. The 2 key conclusions are: (1) nearly 90% of the oil content of the final product is the one used for finish frying; that is, a processor may use very good oil for par frying but if the

Chicken feather hydrolysate as an inexpensive complex nitrogen source for PHA production by Cupriavidus necator on waste frying oils.

PubMed

Benesova, P; Kucera, D; Marova, I; Obruca, S

2017-08-01

The chicken feather hydrolysate (FH) has been tested as a potential complex nitrogen source for the production of polyhydroxyalkanoates by Cupriavidus necator H16 when waste frying oil was used as a carbon source. The addition of FH into the mineral salt media with decreased inorganic nitrogen source concentration improved the yields of biomass and polyhydrohyalkanoates. The highest yields were achieved when 10 vol.% of FH prepared by microwave-assisted alkaline hydrolysis of 60 g l -1 feather was added. In this case, the poly(3-hydroxybutyrate) (PHB) yields were improved by more than about 50% as compared with control cultivation. A positive impact of FH was also observed for accumulation of copolymer poly(3-hydroxybutyrate-co-3-hydroxyvalerate) when sodium propionate was used as a precursor. The copolymer has superior processing and mechanical properties in comparison with PHB homopolymer. The application of FH eliminated the inhibitory effect of propionate and resulted in altered content of 3-hydroxyvalerate (3HV) in copolymer. Therefore, the hydrolysed feather can serve as an excellent complex source of nitrogen for the polyhydroxyalkanoates (PHA) production. Moreover, by the combination of two inexpensive types of waste, such as waste frying oil and feather hydrolysate, it is possible to produce PHA with substantially improved efficiency and sustainability. Millions of tons of feathers, important waste product of poultry-processing industry, are disposed off annually without any further benefits. Thus, there is an inevitable need for new technologies that enable ecologically and economically sensible processing of this waste. Herein, we report that alkali-hydrolysed feathers can be used as a complex nitrogen source considerably improving polyhydroxyalkanoates production on waste frying oil employing Cupriavidus necator. © 2017 The Society for Applied Microbiology.

Student experimenter and sponsor display SE83-9 "Chix in Space" incubator

NASA Image and Video Library

1988-08-13

S88-44514 (13 Aug 1988) --- Student experimenter John C. Vellinger, left, explains components of an incubator used in his experiment to be carried onboard the Discovery for NASA's STS-29 mission next year. Mark S. Deusser, representing the sponsoring organization, holds up the incubator for inspection by members of the STS-29 crew who will monitor in-space operation of the experiment, titled "Chicken Embryo Development in Space." Astronaut Robert C. Springer is partially visible in lower right foreground. The student's sponsor is Kentucky Fried Chicken.

Student experimenter and sponsor display SE83-9 'Chix in Space' incubator

NASA Technical Reports Server (NTRS)

1988-01-01

Student experimenter John C. Vellinger (left) explains components of an incubator for his Student Experiment (SE) 83-9 Chicken Embryo Development in Space or 'Chix in Space' to be carried onboard STS-29 Discovery, Orbiter Vehicle (OV) 103. Mark S. Deusser, representing the sponsoring organization, holds up the incubator for inspection by STS-29 crewmembers who will monitor in-space operation of the experiment. Mission Specialist (MS) Robert C. Springer is partially visible in the lower right foreground. The student's sponsor is Kentucky Fried Chicken (KFC).

The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.

PubMed

Kim, J H; Park, H G; Kim, J H; Jung, H; Kim, J K; Oh, S S; Shin, D H; Lim, E J; Kim, Y J

2008-05-01

The goal of this study was to develop a novel cooking method for fried meat products, to improve their nutritional value, and to provide superior taste and texture. We used the fat derived from each individual meat source during radiant heat roasting (alternate roasting with its own fat: AROF) without deep-fat frying (DFF), first without any air flow and subsequently with an exposure to air flow. We then compared these roasted chicken samples to breaded fried chicken samples that were deep-fat fried in 3 types of fat: soybean oil (SB), partially hydrogenated soybean oil (PSB), and lard. The final fat contents of both the skin and lean parts of the AROF samples of chicken were less than half of those of the DFF groups. The total trans-fatty acids (TFA) contents were significantly lower in the AROF samples compared to the DFF samples. The cholesterol levels of the samples did not show any significant differences among the tested groups, except for the sample fried in lard, which was significantly higher. Moreover, the sensory evaluation results showed that the crispy texture of the AROF samples was not significantly different from that of the DFF samples (P < 0.05); the AROF samples had higher scores for the characteristic fried flavor and for overall acceptability (P < 0.05). This study shows the potential value of products prepared by AROF, which can successfully replace DFF methods used for chicken and other meat products and improve their nutritional value.

STS-29 Pilot Blaha with SE83-9 "Chix in Space" incubator on OV-103's middeck

NASA Image and Video Library

1989-03-16

STS029-01-001 (16 Marach 1989) --- Astronaut John E. Blaha, STS-29 pilot, checks an incubator on the mid deck of Earth-orbiting Discovery during Flight Day 4 activity. The incubator is part of a student involvement program experiment titled, "Chicken Embryo Development in Space." The student experimenter is John C. Vellinger. The experiment's sponsor is Kentucky Fried Chicken. This photographic frame was among NASA's third STS-29 photo release. Monday, March 20, 1989. Crewmembers were Astronauts Michael L. Coats, John E. Blaha, James F. Buchli, Robert C. Springer and James P. Bagian.

Adolescent Energy Drink Use Related to Intake of Fried and High-sugar Foods.

PubMed

Williams, Ronald D; Odum, Mary; Housman, Jeff M

2017-07-01

We assessed the relationship between energy drinks, fried food, and high-sugar food consumption. Secondary analyses including Mann-Whitney U, Cohen's d and effect sizes were used to examine 7-day intakes of energy drinks, fried foods, and high-sugar foods among teenagers (N = 1570) who participated in the 2014 FLASHE Study. Energy drink consumption during the past 7 days was reported by 14.4% (N = 226) of participants. Those who reported consumption of energy drinks in the past 7 days were more likely to eat various fried and high-sugar foods than those who did not report past 7-day energy drink consumption. These foods include candy (p < .001), cake (p = .011), desserts (p < .001), sugary cereal (p < .001), fried potatoes (p < .001), fried chicken (p < .001), and chips (p < .001). Energy drink consumption among adolescents may be linked to other high-risk nutrition intake behaviors, specifically increased consumption of fried and high-sugar foods. This study adds to the growing number of recent studies highlighting the multiple behavioral risks associated with early energy drink use. Health promotion and nutrition education efforts should focus on delaying early consumption of energy drinks among adolescents.

Genomic Comparison of Non-Typhoidal Salmonella enterica Serovars Typhimurium, Enteritidis, Heidelberg, Hadar and Kentucky Isolates from Broiler Chickens

PubMed Central

Dhanani, Akhilesh S.; Block, Glenn; Dewar, Ken; Forgetta, Vincenzo; Topp, Edward; Beiko, Robert G.; Diarra, Moussa S.

2015-01-01

Background Non-typhoidal Salmonella enterica serovars, associated with different foods including poultry products, are important causes of bacterial gastroenteritis worldwide. The colonization of the chicken gut by S. enterica could result in the contamination of the environment and food chain. The aim of this study was to compare the genomes of 25 S. enterica serovars isolated from broiler chicken farms to assess their intra- and inter-genetic variability, with a focus on virulence and antibiotic resistance characteristics. Methodology/Principal Finding The genomes of 25 S. enterica isolates covering five serovars (ten Typhimurium including three monophasic 4,[5],12:i:, four Enteritidis, three Hadar, four Heidelberg and four Kentucky) were sequenced. Most serovars were clustered in strongly supported phylogenetic clades, except for isolates of serovar Enteritidis that were scattered throughout the tree. Plasmids of varying sizes were detected in several isolates independently of serovars. Genes associated with the IncF plasmid and the IncI1 plasmid were identified in twelve and four isolates, respectively, while genes associated with the IncQ plasmid were found in one isolate. The presence of numerous genes associated with Salmonella pathogenicity islands (SPIs) was also confirmed. Components of the type III and IV secretion systems (T3SS and T4SS) varied in different isolates, which could explain in part, differences of their pathogenicity in humans and/or persistence in broilers. Conserved clusters of genes in the T3SS were detected that could be used in designing effective strategies (diagnostic, vaccination or treatments) to combat Salmonella. Antibiotic resistance genes (CMY, aadA, ampC, florR, sul1, sulI, tetAB, and srtA) and class I integrons were detected in resistant isolates while all isolates carried multidrug efflux pump systems regardless of their antibiotic susceptibility profile. Conclusions/Significance This study showed that the predominant

Genomic Comparison of Non-Typhoidal Salmonella enterica Serovars Typhimurium, Enteritidis, Heidelberg, Hadar and Kentucky Isolates from Broiler Chickens.

PubMed

Dhanani, Akhilesh S; Block, Glenn; Dewar, Ken; Forgetta, Vincenzo; Topp, Edward; Beiko, Robert G; Diarra, Moussa S

2015-01-01

Non-typhoidal Salmonella enterica serovars, associated with different foods including poultry products, are important causes of bacterial gastroenteritis worldwide. The colonization of the chicken gut by S. enterica could result in the contamination of the environment and food chain. The aim of this study was to compare the genomes of 25 S. enterica serovars isolated from broiler chicken farms to assess their intra- and inter-genetic variability, with a focus on virulence and antibiotic resistance characteristics. The genomes of 25 S. enterica isolates covering five serovars (ten Typhimurium including three monophasic 4,[5],12:i:, four Enteritidis, three Hadar, four Heidelberg and four Kentucky) were sequenced. Most serovars were clustered in strongly supported phylogenetic clades, except for isolates of serovar Enteritidis that were scattered throughout the tree. Plasmids of varying sizes were detected in several isolates independently of serovars. Genes associated with the IncF plasmid and the IncI1 plasmid were identified in twelve and four isolates, respectively, while genes associated with the IncQ plasmid were found in one isolate. The presence of numerous genes associated with Salmonella pathogenicity islands (SPIs) was also confirmed. Components of the type III and IV secretion systems (T3SS and T4SS) varied in different isolates, which could explain in part, differences of their pathogenicity in humans and/or persistence in broilers. Conserved clusters of genes in the T3SS were detected that could be used in designing effective strategies (diagnostic, vaccination or treatments) to combat Salmonella. Antibiotic resistance genes (CMY, aadA, ampC, florR, sul1, sulI, tetAB, and srtA) and class I integrons were detected in resistant isolates while all isolates carried multidrug efflux pump systems regardless of their antibiotic susceptibility profile. This study showed that the predominant Salmonella serovars in broiler chickens harbor genes encoding adhesins

Horizontal gene transfer of a ColV plasmid has resulted in a dominant avian clonal type of Salmonella enterica serovar Kentucky.

PubMed

Johnson, Timothy J; Thorsness, Jessica L; Anderson, Cole P; Lynne, Aaron M; Foley, Steven L; Han, Jing; Fricke, W Florian; McDermott, Patrick F; White, David G; Khatri, Mahesh; Stell, Adam L; Flores, Cristian; Singer, Randall S

2010-12-22

Salmonella enterica continues to be a significant cause of foodborne gastrointestinal illness in humans. A wide variety of Salmonella serovars have been isolated from production birds and from retail poultry meat. Recently, though, S. enterica subsp. enterica serovar Kentucky has emerged as one of the prominent Salmonella serovars isolated from broiler chickens. Recent work suggests that its emergence apparently coincides with its acquisition of a ColV virulence plasmid. In the present study, we examined 902 Salmonella isolates belonging to 59 different serovars for the presence of this plasmid. Of the serovars examined, the ColV plasmid was found only among isolates belonging to the serovars Kentucky (72.9%), Typhimurium (15.0%) and Heidelberg (1.7%). We demonstrated that a single PFGE clonal type of S. Kentucky harbors this plasmid, and acquisition of this plasmid by S. Kentucky significantly increased its ability to colonize the chicken cecum and cause extraintestinal disease. Comparison of the completed sequences of three ColV plasmids from S. Kentucky isolated from different geographical locales, timepoints and sources revealed a nearly identical genetic structure with few single nucleotide changes or insertions/deletions. Overall, it appears that the ColV plasmid was recently acquired by a single clonal type S. Kentucky and confers to its host enhanced colonization and fitness capabilities. Thus, the potential for horizontal gene transfer of virulence and fitness factors to Salmonella from other enteric bacteria exists in poultry, representing a potential human health hazard.

Horizontal Gene Transfer of a ColV Plasmid Has Resulted in a Dominant Avian Clonal Type of Salmonella enterica Serovar Kentucky

PubMed Central

Johnson, Timothy J.; Thorsness, Jessica L.; Anderson, Cole P.; Lynne, Aaron M.; Foley, Steven L.; Han, Jing; Fricke, W. Florian; McDermott, Patrick F.; White, David G.; Khatri, Mahesh; Stell, Adam L.; Flores, Cristian; Singer, Randall S.

2010-01-01

Salmonella enterica continues to be a significant cause of foodborne gastrointestinal illness in humans. A wide variety of Salmonella serovars have been isolated from production birds and from retail poultry meat. Recently, though, S. enterica subsp. enterica serovar Kentucky has emerged as one of the prominent Salmonella serovars isolated from broiler chickens. Recent work suggests that its emergence apparently coincides with its acquisition of a ColV virulence plasmid. In the present study, we examined 902 Salmonella isolates belonging to 59 different serovars for the presence of this plasmid. Of the serovars examined, the ColV plasmid was found only among isolates belonging to the serovars Kentucky (72.9%), Typhimurium (15.0%) and Heidelberg (1.7%). We demonstrated that a single PFGE clonal type of S. Kentucky harbors this plasmid, and acquisition of this plasmid by S. Kentucky significantly increased its ability to colonize the chicken cecum and cause extraintestinal disease. Comparison of the completed sequences of three ColV plasmids from S. Kentucky isolated from different geographical locales, timepoints and sources revealed a nearly identical genetic structure with few single nucleotide changes or insertions/deletions. Overall, it appears that the ColV plasmid was recently acquired by a single clonal type S. Kentucky and confers to its host enhanced colonization and fitness capabilities. Thus, the potential for horizontal gene transfer of virulence and fitness factors to Salmonella from other enteric bacteria exists in poultry, representing a potential human health hazard. PMID:21203520

Corn content of French fry oil from national chain vs. small business restaurants.

PubMed

Jahren, A Hope; Schubert, Brian A

2010-02-02

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald's, Burger King, Wendy's, Arby's, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup-sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food.

Corn content of French fry oil from national chain vs. small business restaurants

PubMed Central

Jahren, A. Hope; Schubert, Brian A.

2010-01-01

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald’s, Burger King, Wendy’s, Arby’s, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup–sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food. PMID:20133856

STS-29 crewmembers receive briefing on Student Experiment (SE) 83-9

NASA Technical Reports Server (NTRS)

1988-01-01

STS-29 Discovery, Orbiter Vehicle (OV) 103, crewmembers receive briefing on Student Experiment (SE) 83-9 Chicken Embryo Development in Space or 'Chix in Space' from student experimenter John C. Vellinger and sponsor Mark S. Deusser. Vellinger (right) explains operation of an incubator used in his experiment to crewmembers, seated around table, and other support personnel in audience. Clockwise from Mission Specialist (MS) Robert C. Springer (hands together at left) are MS James F. Buchli (glasses), Commander Michael L. Coats, Pilot John E. Blaha, MS James P. Bagian, Vellinger, and Deusser. The student's sponsor is Kentucky Fried Chicken (KFC).

Natural Gas and Energy Security in Trinidad and Tobago, and Their Impact on U.S. Energy Policy and Caribbean Stability

DTIC Science & Technology

2005-12-01

leg. Two more bombs exploded on September 10, 2005 and October 14, 2005, in a U.S. franchised fast food outlet (Kentucky Fried Chicken in...friend of Colonel Mummar Quadaffi, Louis Farrakhan in the United States and several other groups in Saudi Arabia, Libya, and Sudan where he is seen as...was accepted and deployment preparations initiated but never fulfilled.94 Trinidad and Tobago fortunately lies under the Hurricane belt and has

Lack of mutagens in deep-fat-fried foods obtained at the retail level.

PubMed

Taylor, S L; Berg, C M; Shoptaugh, N H; Scott, V N

1982-04-01

The basic methylene chloride extract from 20 of 30 samples of foods fried in deep fat failed to elicit any mutagenic response that could be detected in the Salmonella typhimurium/mammalian microsome assay. The basic extracts of the remaining ten samples (all three chicken samples studied, two of the four potato-chip samples, one of four corn-chip samples, the sample of onion rings, two of six doughnuts, and one of three samples of french-fried potato) showed evidence of weak mutagenic activity. In these samples, amounts of the basic extract equivalent to 28.5-57 g of the original food sample were required to produce revertants at levels of 2.6-4.8 times the background level. Only two of the acidic methylene chloride extracts from the 30 samples exhibited mutagenic activity greater than 2.5 times the background reversion level, and in both cases (one corn-chip and one shrimp sample) the mutagenic response was quite weak. The basic extract of hamburgers fried in deep fat in a home-style fryer possessed higher levels of mutagenic activity (13 times the background reversion level). However, the mutagenic activity of deep-fried hamburgers is some four times lower than that of pan-fried hamburgers.

A comparative study of the characteristics of French fries produced by deep fat frying and air frying.

PubMed

Teruel, Maria del Rocio; Gordon, Michael; Linares, Maria Belen; Garrido, Maria Dolores; Ahromrit, Araya; Niranjan, Keshavan

2015-02-01

Air frying is being projected as an alternative to deep fat frying for producing snacks such as French fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts to impart the characteristics of traditionally produced French fries, but with a substantially lower level of fat absorbed in the product. The aim of this research is to compare: (1) the process dynamics of air frying with conventional deep fat frying under otherwise similar operating conditions, and (2) the products formed by the 2 processes in terms of color, texture, microstructure, calorimetric properties, and sensory characteristics. Although, air frying produced products with a substantially lower fat content but with similar moisture contents and color characteristics, it required much longer processing times, typically 21 min in relation to 9 min in the case of deep fat frying. The slower evolution of temperature also resulted in lower rates of moisture loss and color development reactions. Differential scanning calorimetry (DSC) studies revealed that the extent of starch gelatinization was also lower in the case of air fried product. In addition, the 2 types of frying also resulted in products having significantly different texture and sensory characteristics. © 2015 Institute of Food Technologists®

Initial contamination of chicken parts with Salmonella at retail and cross-contamination of cooked chicken with Salmonella from raw chicken during meal preparation.

PubMed

Oscar, T P

2013-01-01

The current study was undertaken to acquire data on contamination of chicken parts with Salmonella at retail and to acquire data on cross-contamination of cooked chicken with Salmonella from raw chicken during meal preparation. Whole raw chickens (n = 31) were obtained from local retail stores and cut into two wings, two breasts without skin or bones, two thighs, and two drumsticks. Data for cross-contamination were obtained by cutting up a sterile, cooked chicken breast with the same board and knife used to cut up the raw chicken. The board, knife, and latex gloves used by the food handler were not rinsed or washed before cutting up the sterile, cooked chicken breast, thus providing a worst-case scenario for cross-contamination. Standard curves for the concentration of Salmonella bacteria in 400 ml of buffered peptone water after 6 h of incubation of chicken parts as a function of the initial log number of Salmonella bacteria inoculated onto chicken parts were developed and used to enumerate Salmonella bacteria. Standard curves were not affected by the type of chicken part but did differ (P < 0.05) among the five isolates of Salmonella examined. Consequently, Salmonella bacteria were enumerated on naturally contaminated chicken parts using a standard curve developed with the serotype of Salmonella that was isolated from the original sample. The prevalence of contamination was 3 % (4 of 132), whereas the incidence of cross-contamination was 1.8 % (1 of 57). The positive chicken parts were a thigh from chicken 4, which contained 3 CFU of Salmonella enterica serotype Kentucky, and both wings, one thigh, and one cooked breast portion from chicken 15, which all contained 1 CFU of serotype 8,20:-:z(6). These results indicated that the poultry industry is providing consumers in the studied area with chicken that has a low prevalence and low number of Salmonella bacteria at retail and that has a low incidence and low level of cross-contamination of cooked chicken with

Heterocyclic aromatic amines in domestically prepared chicken and fish from Singapore Chinese households.

PubMed

Salmon, C P; Knize, M G; Felton, J S; Zhao, B; Seow, A

2006-04-01

Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw sample weight, cooking time, maximum cooking surface temperature, and cooked sample weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline); 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline); 7,8-DiMeIQx (2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline); PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), and IFP (2-amino-(1,6-dimethylfuro[3,2-e]imidazo[4,5-b])pyridine). A paired Student's t-test showed that marinated chicken had lower concentrations of PhIP (p<0.05), but higher concentrations of MeIQx (p<0.05) and 4,8-DiMeIQx (p<0.001) than non-marinated chicken, and also that weight loss due to cooking was less in marinated chicken than in non-marinated chicken (p<0.001). Interestingly, the maximum cooking surface temperature was higher for fish than for either marinated or non-marinated chicken (p<0.001), yet fish was lower in 4,8-DiMeIQx per gram than marinated or non-marinated chicken (p<0.001), lower in PhIP than non-marinated chicken (p<0.05), and lost less weight due to cooking than either marinated or non-marinated chicken (p<0.001). Fish was also lower in MeIQx and 7,8-DiMeIQx than marinated chicken (p<0.05). This study provides new information on HAA content in the Singapore Chinese diet.

Heterocyclic Aromatic Amines in Domestically Prepared Chicken and Fish from Singapore Chinese Households

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

Salmon, C P; Knize, M G; Felton, J S

Chicken and fish samples prepared by 42 Singapore Chinese in their homes were obtained. Researchers were present to collect data on raw meat weight, cooking time, maximum cooking surface temperature, and cooked meat weight. Each participant prepared one pan-fried fish sample and two pan-fried chicken samples, one marinated, one not marinated. The cooked samples were analyzed for five heterocyclic aromatic amine (HAA) mutagens, including MeIQx (2-amino 3,8-dimethylimidazo[4,5-f]quinoxaline); 4,8-DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline); 7,8-DiMeIQx (2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline); PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), and IFP (2-amino-(1,6-dimethylfuro[3,2-e]imidazo [4,5-b])pyridine). A paired Student's t-test showed that marinated chicken had lower concentrations of PhIP (p<0.05), but higher concentrations of MeIQx (p<0.05) and 4,8-DiMeIQx (p<0.001)more » than non-marinated chicken, and also that weight loss due to cooking was less in marinated chicken than in non-marinated chicken (p<0.001). Interestingly, the maximum cooking surface temperature was higher for fish than for either marinated or non-marinated chicken (P<0.001), yet fish was lower in 4,8-DiMeIQx per gram than marinated or non-marinated chicken (p<0.001), lower in PhIP than non-marinated chicken (P<0.05), and lost less weight due to cooking than either marinated or non-marinated chicken (P<0.001). Fish was also lower in MeIQx and 7,8-DiMeIQx than marinated chicken (P<0.05). This study provides new information on HAA content in the Singapore Chinese diet.« less

Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.

PubMed

Hsu, Hui-Tsung; Chen, Ming-Jen; Tseng, Tzu-Ping; Cheng, Li-Hsin; Huang, Li-Jen; Yeh, Tai-Sheng

2016-11-15

Kinetic analysis for the formation of acrylamide in heated foods has been typically performed using only measured data of acrylamide in foods; however, its possible loss caused by release from heated foods into fried oil and air has seldom been considered. The results obtained from the monitoring of acrylamide by frying French fries indicated that acrylamide is distributed in three phases: French fries, frying oil, and air. From the evolved gas analysis of acrylamide and the measured concentration profile of the total acrylamide amount present in these phases, the kinetic behaviour for acrylamide formation does not obey the commonly used model of two-step consecutive reactions during frying, while a lumped kinetic model was proposed for the total acrylamide amount. Moreover, a high acrylamide level in air was observed, implying that, apart from consumers of French fries, fast-food restaurant workers are potentially subject to occupational hazards from acrylamide inhalation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Aerosol Production from Charbroiled and Wet-Fried Meats

NASA Astrophysics Data System (ADS)

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

2012-12-01

Previous work in our laboratory focused on the chemical and optical characterization of aerosols produced during the dry-frying of different meat samples. This method yielded a complex ensemble of particles composed of water and long-chain fatty acids with the latter dominated by oleic, stearic, and palmitic acids. The present study examines how wet-frying and charbroiling cooking methods affect the physical and chemical properties of their derived aerosols. Samples of ground beef, salmon, chicken, and pork were subject to both cooking methods in the laboratory, with their respective aerosols swept into a laminar flow cell where they were optically analyzed in the mid-infrared and collected through a gas chromatography probe for chemical characterization. This presentation will compare and contrast the nature of the aerosols generated in each cooking method, particularly those produced during charbroiling which exposes the samples, and their drippings, to significantly higher temperatures. Characterization of such cooking-related aerosols is important because of the potential impact of these particles on air quality, particularly in urban areas.

Antimicrobial effect of the Tunisian Nana variety Punica granatum L. extracts against Salmonella enterica (serovars Kentucky and Enteritidis) isolated from chicken meat and phenolic composition of its peel extract.

PubMed

Wafa, Ben Ajmia; Makni, Mohamed; Ammar, Sonda; Khannous, Lamia; Hassana, Amal Ben; Bouaziz, Mohamed; Es-Safi, Nour Eddine; Gdoura, Radhouane

2017-01-16

Punica granatum L. is widely recognized for its potency against a broad spectrum of bacterial pathogens. The purpose of this study was to explore the inhibitory and the bactericidal activities of Punica granatum against Salmonella strains. The effect of extracts obtained from different parts (peels, seeds, juice and flowers) of pomegranate and using different solvents against Salmonella enterica serovars Kentucky and Enteritidis isolated from chicken meat was thus investigated. Salmonella strains were identified with the standard API-20E system and confirmed by real time PCR. The obtained results showed that the highest antibacterial activity against Salmonella strains was observed with the peels ethanolic extract giving MIC values ranging from 10.75 to 12.5mg/mL. The ethanolic extract of P. granatum Nana peels at 0.8 and 1.6mg/g significantly inhibited the growth of Salmonella Kentucky in chicken meat stored at 4°C. The phenolic composition of the ethanolic peel extract was explored by HPLC coupled to both DAD and ESI/TOF-MS detections. The obtained results allowed the detection of 21 phytochemical compounds among which various phenolic compounds have been identified on the basis of their UV and MS spectra as well as with literature data. Among the detected compounds, anthocyanins, ellagitannins, ellagic acid derivatives and flavanols were further characterized through MS-MS analysis. Our results showed thus that the Tunisian variety Nana pomegranate constitutes a good source of bioactive compounds with potent antimicrobial activity on the growth of Salmonella strains suggesting that the studied pomegranate cultivar could be a natural remedy to minimize the emergence of Salmonella enterica strains which is often involved in food borne illness. Copyright © 2016 Elsevier B.V. All rights reserved.

Influence of deep-frying using various commercial oils on acrylamide formation in French fries.

PubMed

Zhang, Hao; Zhang, Hui; Cheng, Lilin; Wang, Li; Qian, Haifeng

2015-01-01

This study investigated the effect of different types of commercial oils (rice bran oil, shortening oil, high-oleic rapeseed oil, low-erucic acid rapeseed oil, blend oil A and blend oil B) and frying cycles on acrylamide formation during the preparation of French fries by deep-frying. Frying was carried out in intermittent mode (two batches each for 12 min without any time lag) and repeated for 600 frying cycles. Results indicated that the French fries that were fried in oils having lower heat transfer coefficients contained lower acrylamide concentrations (913 µg kg(-1)), whereas those fried with oils having higher heat transfer coefficients contained higher acrylamide concentrations (1219 µg kg(-1)). Unlike the peroxide value, acrylamide levels in French fries did not change significantly with an increase in the number of frying cycles when tested for 600 frying cycles for every type of oil. This study clearly indicates that the contribution of frying oils to the formation of acrylamide should not be neglected due to their different heat transfer coefficients. On the other hand, continuous use of frying oil does not lead to a higher acrylamide concentration in French fries.

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods.

PubMed

Kim, Honggyun; Do, Hyun Wook; Chung, Heajung

2017-01-01

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method ( p <0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts.

A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods

PubMed Central

Kim, Honggyun

2017-01-01

This study set out to identify the changes in the nutrient contents during the chicken cooking process as basic data for the establishment of a national health nutrition policy. Samples were produced using 3 chicken parts (wing, breast, and leg) and 7 cooking methods (boiling, pancooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and the essential amino acid contents, principal components, and retention rates were analyzed. Weight loss was observed in all chicken parts with all cooking methods. The protein and essential amino acid contents of the chicken samples differed significantly according to the part and the cooking method (p<0.01). The protein and essential amino acid contents (g/100 g) of raw and cooked chicken parts showed ranges of 16.81-32.36 and 0.44-2.45, respectively. The principal component analysis (PCA) clearly demonstrated that the cooking methods and chicken parts produced similar trends for the essential amino acid contents. The retention rates of the chicken parts varied with the cooking methods, yielding a minimum value of 83% for isoleucine in a roasted wing, 91% for protein in a steamed breast, and 77% for isoleucine and lysine in a roasted leg. Therefore, the protein and amino acid contents of the roasted breast were higher than those of the other cooked chicken parts. PMID:29147085

Analysis of Consumers' Preferences and Price Sensitivity to Native Chickens.

PubMed

Lee, Min-A; Jung, Yoojin; Jo, Cheorun; Park, Ji-Young; Nam, Ki-Chang

2017-01-01

This study analyzed consumers' preferences and price sensitivity to native chickens. A survey was conducted from Jan 6 to 17, 2014, and data were collected from consumers (n=500) living in Korea. Statistical analyses evaluated the consumption patterns of native chickens, preference marketing for native chicken breeds which will be newly developed, and price sensitivity measurement (PSM). Of the subjects who preferred broilers, 24.3% do not purchase native chickens because of the dryness and tough texture, while those who preferred native chickens liked their chewy texture (38.2%). Of the total subjects, 38.2% preferred fried native chickens (38.2%) for processed food, 38.4% preferred direct sales for native chicken distribution, 51.0% preferred native chickens to be slaughtered in specialty stores, and 32.4% wanted easy access to native chickens. Additionally, the price stress range (PSR) was 50 won and the point of marginal cheapness (PMC) and point of marginal expensiveness (PME) were 6,980 won and 12,300 won, respectively. Evaluation of the segmentation market revealed that consumers who prefer broiler to native chicken breeds were more sensitive to the chicken price. To accelerate the consumption of newly developed native chicken meat, it is necessary to develop a texture that each consumer needs, to increase the accessibility of native chickens, and to have diverse menus and recipes as well as reasonable pricing for native chickens.

Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens

PubMed Central

Lee, Min-A; Jung, Yoojin; Jo, Cheorun

2017-01-01

This study analyzed consumers’ preferences and price sensitivity to native chickens. A survey was conducted from Jan 6 to 17, 2014, and data were collected from consumers (n=500) living in Korea. Statistical analyses evaluated the consumption patterns of native chickens, preference marketing for native chicken breeds which will be newly developed, and price sensitivity measurement (PSM). Of the subjects who preferred broilers, 24.3% do not purchase native chickens because of the dryness and tough texture, while those who preferred native chickens liked their chewy texture (38.2%). Of the total subjects, 38.2% preferred fried native chickens (38.2%) for processed food, 38.4% preferred direct sales for native chicken distribution, 51.0% preferred native chickens to be slaughtered in specialty stores, and 32.4% wanted easy access to native chickens. Additionally, the price stress range (PSR) was 50 won and the point of marginal cheapness (PMC) and point of marginal expensiveness (PME) were 6,980 won and 12,300 won, respectively. Evaluation of the segmentation market revealed that consumers who prefer broiler to native chicken breeds were more sensitive to the chicken price. To accelerate the consumption of newly developed native chicken meat, it is necessary to develop a texture that each consumer needs, to increase the accessibility of native chickens, and to have diverse menus and recipes as well as reasonable pricing for native chickens. PMID:28747834

Consumer attitudes and behaviours--key risk factors in an outbreak of Salmonella typhimurium phage type 12 infection sourced to chicken nuggets.

PubMed

Kenny, B; Hall, R; Cameron, S

1999-04-01

To identify the source and intervention methods for an outbreak of Salmonella Typhimurium phage type 12 in South Australia. Ten cases of S. Typhimurium phage type (PT) 12 infection were notified in South Australia in a four-week period from 7 May 1998. Nine cases and 27 controls were included in a case control study to test the hypothesis that illness was associated with the consumption of chicken nuggets. A significant association between illness and the consumption of one brand of chicken nuggets was determined, odds ratio undefined (95% CI undefined; p = undefined). Nine of nine cases and one of 27 controls reported eating these chicken nuggets. S. Typhimurium PT 12 was isolated from an opened sample of this particular brand of nuggets which had been retrieved from the home of one case. The implicated nuggets were essentially a raw product which had been 'flash fried' in contrast with other brands which were fully cooked. The investigation highlighted issues of inadequate labelling and consumer responses to labelling information which affect food safety. A media release to highlight to the consumer the need to cook frozen food properly and a voluntary recall of the 'flash fried' product was instigated as a result of these conclusions. Further action is needed to eliminate the potential hazard that consumers will perceive and handle 'flash fried' nuggets as if they are a cooked chicken product.

Characteristics of PAHs from deep-frying and frying cooking fumes.

PubMed

Yao, Zhiliang; Li, Jing; Wu, Bobo; Hao, Xuewei; Yin, Yong; Jiang, Xi

2015-10-01

Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and olive oil were examined under a laboratory fume hood. Controlled experiments were conducted to collect gas- and particulate-phase PAHs emitted from the cooking oil fumes, and PAH concentrations were quantified via high-performance liquid chromatography (HPLC). The results show that deep-frying methods generate more PAHs and benzo[a]pyrene (B[a]P) (1.3 and 10.9 times, respectively) because they consume greater volumes of edible oil and involve higher oil temperatures relative to those of frying methods. In addition, the total B[a]Peq concentration of deep-frying is 2.2-fold larger than that of frying. Regarding the four types of edible oils studied, rapeseed oil produced more PAH emission than the other three oil varieties. For all of the cooking tests, three- and four-ringed PAHs were the main PAH components regardless of the food and oil used. Concerning the PAH partition between gas and particulate phase, the gaseous compounds accounted for 59-96 % of the total. Meanwhile, the particulate fraction was richer of high molecular weight PAHs (five-six rings). Deep-frying and frying were confirmed as important sources of PAH pollution in internal environments. The results of this study provide additional insights into the polluting features of PAHs produced via cooking activities in indoor environments.

Impact of vacuum frying on quality of potato crisps and frying oil.

PubMed

Belkova, Beverly; Hradecky, Jaromir; Hurkova, Kamila; Forstova, Veronika; Vaclavik, Lukas; Hajslova, Jana

2018-02-15

This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C. The experiments were performed on two potato varieties, Saturna and Impala. Vacuum frying reduced the formation of acrylamide by 98% and also other Maillard reaction products, specifically alkylpyrazines. Concurrently a lower extent of oxidative changes was observed in the frying oil, while 3-MCPD esters decreased fairly quickly during conventional frying. Sensory characteristics of the vacuum and conventionally fried potato crisps were evaluated by a 23-member panel. The majority of panellists preferred the flavour of 'conventional crisps', while only a few of them appreciated potato-like fresh flavour of 'vacuum crisps' and classified this product as 'tasty'. Copyright © 2017. Published by Elsevier Ltd.

State summaries: Kentucky

USGS Publications Warehouse

Greb, S.F.; Anderson, W.H.

2006-01-01

Kentucky mines coal, limestone, clay, sand and gravel. Coal mining operations are carried out mainly in the Western Kentucky Coal Field and the Eastern Kentucky Coal field. As to nonfuel minerals, Mississippian limestones are mined in the Mississippian Plateaus Region and along Pine Mountain in southeastern Kentucky. Ordovician and Silurian limestones are mined from the central part of the state. Clay minerals that are mined in the state include common clay, ceramic and ball clays, refractory clay and shale. Just like in 2004, mining activities in the state remain significant.

Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.

PubMed

Parker, Jane K; Balagiannis, Dimitrios P; Higley, Jeremy; Smith, Gordon; Wedzicha, Bronislaw L; Mottram, Donald S

2012-09-12

Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multistage process involving the preparation of frozen, par-fried potato strips for distribution to catering outlets, where they are finish-fried. The initial blanching, treatment in glucose solution, and par-frying steps are crucial because they determine the levels of precursors present at the beginning of the finish-frying process. To minimize the quantities of acrylamide in cooked fries, it is important to understand the impact of each stage on the formation of acrylamide. Acrylamide, amino acids, sugars, moisture, fat, and color were monitored at time intervals during the frying of potato strips that had been dipped in various concentrations of glucose and fructose during a typical pretreatment. A mathematical model based on the fundamental chemical reaction pathways of the finish-frying was developed, incorporating moisture and temperature gradients in the fries. This showed the contribution of both glucose and fructose to the generation of acrylamide and accurately predicted the acrylamide content of the final fries.

Effects of frying oils' fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process.

PubMed

Li, Xiaodan; Li, Jinwei; Wang, Yong; Cao, Peirang; Liu, Yuanfa

2017-12-15

The effects of frying oils' fatty acids profile on the formation of polar components and their retention in French fries and corresponding deep-fried oils were investigated in the present study, using oils with different fatty acids composition. Our analysis showed that the total polar compounds (TPCs) content in French fries was only slightly lower than that in deep-fried oils, indicating that there was no significant difference considering the amounts of TPCs in French fries and deep-fried oils. Our further analysis showed that different polar components in TPCs distributed differently in deep-fried oils and oils extracted from French fries. Specifically, the level of oligomeric and dimeric triacylglycerols was higher in French fries while oxidized triacylglycerols and diacylglycerols content was higher in deep-fried oils. The different retention of TPCs components in French fries may be explained by their interactions with carbohydrates, which are shown to enhance with the increase of hydrophobic property. Chemometric analysis showed that no correlation between the polar compounds level and saturated fatty acids profile was observed. Meanwhile, the polar compounds content was highly correlated with the formation of trans-C18:1, and a highly positive association between polar compounds and C18:2 content was also observed in palm oil. Copyright © 2017 Elsevier Ltd. All rights reserved.

Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods.

PubMed

Keşkekoğlu, Hasan; Uren, Ali

2014-04-01

Beef and chicken meatballs with a 0.5% (w/w) pomegranate seed extract were cooked using four different cooking methods (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying) and six heterocyclic aromatic amines; IQ, MeIQx, 4,8-DiMeIQx, PhIP, norharman, and harman were observed. In the beef meatballs, the highest inhibitory effects of pomegranate seed extract on heterocyclic aromatic amines formation were 68% for PhIP, 24% for norharman, 18% for harman, 45% for IQ, and 57% for MeIQx. Total heterocyclic aromatic amine formation was reduced by 39% and 46% in beef meatballs cooked by charcoal-barbecue and deep-fat frying, respectively. In the chicken meatballs, the highest inhibitory effects were 75% for PhIP, 57% for norharman, 28% for harman, 46% for IQ, and 49% for MeIQx. When the pomegranate seed extract was added to the chicken meatballs cooked by deep-fat frying, the total heterocyclic aromatic amine formation was inhibited by 49%, in contrast the total heterocyclic aromatic amine contents after oven roasting increased by 70%. Copyright © 2013 Elsevier Ltd. All rights reserved.

Lack of formation of heterocyclic amines in fumes from frying French fries.

PubMed

Hsu, H Y; Inbaraj, B Stephen; Chen, B H

2006-09-01

The formation of heterocyclic amines (HAs) in the fumes from frying French fries in soybean oil or lard was studied. A high-pressure liquid chromatography method was used to determine the various HAs in fumes. Results showed that the yields of fumes produced from soybean oil when heated alone for 2 or 4 h were higher than from lard; however, a reversed trend was found when frying French fries in soybean oil and lard. Most fumes from soybean oil and lard while frying French fries were adsorbed onto the condensation apparatus, while the other portions were adsorbed onto the wool and glass beads, which were incorporated in our experimental design for collecting the fumes. The fumes from soybean oil when heated alone were found to contain three HAs, namely, 2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3-methylimidazo[4,5-f ]quinoline (IQ), and 1-methyl-9H-pyrido[4,3-b ]indole (Harman), whereas two more HAs, 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ) and 3-amino-1,4-dimethyl-5H-pyrido[4,3-b ]indole (Trp-P-1), were generated in lard. Lard was more susceptible to the formation of HAs than soybean oil when both were heated alone. No HAs were detected in the fumes from French fries fried in soybean oil and lard.

78 FR 33784 - Approval and Promulgation of Implementation Plans; Kentucky: Kentucky Portion of Cincinnati...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-06-05

... Promulgation of Implementation Plans; Kentucky: Kentucky Portion of Cincinnati-Hamilton, Supplement Motor.... SUMMARY: EPA is proposing to approve a revision to the Kentucky State Implementation Plan (SIP), submitted... maintenance plan for the Kentucky portion of the Cincinnati-Hamilton, OH-KY-IN, maintenance area for the 1997...

The effect of food type (fish nuggets or French fries) on oil blend degradation during repeated frying.

PubMed

Flores-Álvarez, María Del Carmen; Molina-Hernández, Erika F; Hernández-Raya, José Concepción; Sosa-Morales, María Elena

2012-11-01

Oil that is reused multiple times for deep frying goes through changes in chemical composition and physical characteristics, affecting the quality of the fried foods. In this study, the effect of the food type (fish nuggets or French fries) on the degradation of an oil blend during the deep-fat frying of each food at 180°C during 12 days was determined, and the characteristics of the fried products were evaluated. The degradation of oil during repeated use was relatively faster when fish nuggets were fried than when French fries were fried, as higher values of total polar compounds were obtained. The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers. © 2012 Institute of Food Technologists®

Hispanic Administrators in Kentucky

ERIC Educational Resources Information Center

Ballestero, Victor; Wright, Sam

2008-01-01

The study was designed to provide information on Hispanic administrators in the Commonwealth of Kentucky. The data was obtained from Kentucky school Superintendents or their designees in 175 public school districts. The Hispanic survey contained six questions. The survey was mailed to Kentucky Superintendents on April 21, 2008. A follow-up survey…

Wellness Trends Among Battlefield Airmen

DTIC Science & Technology

2014-08-01

you eat high- fat foods such as hamburgers, cheeseburgers, fried chicken or fried fish, French fries, whole or 2% milk , hot dogs, bacon, sausage...Eighty-five percent of both groups eat high- fat foods such as hamburgers, cheeseburgers, fried chicken or fish, French fries, whole or 2% milk , cheese...question: “How often do you eat high- fat foods such as hamburgers, cheeseburgers, fried chicken or fried fish, French fries, whole or 2% milk , cheese

2009 Kentucky traffic collision facts

DOT National Transportation Integrated Search

2009-01-01

KENTUCKYS TRAFFIC COLLISION FACTS report for 2009 is based on collision reports submitted to the Kentucky State Police : Records Branch. As required by Kentucky Revised Statutes 189.635, every law enforcement agency whose officers investigate :...

2005 Kentucky traffic collision facts

DOT National Transportation Integrated Search

2005-01-01

KENTUCKYS TRAFFIC COLLISION FACTS report for 2005 is based on collision reports submitted to the Kentucky State Police : Records Branch. As required by Kentucky Revised Statutes 189.635, every law enforcement agency whose officers investigate :...

2004 Kentucky traffic collision facts

DOT National Transportation Integrated Search

2004-01-01

KENTUCKYS TRAFFIC COLLISION FACTS report for 2004 is based on collision reports submitted to the Kentucky State Police : Records Branch. As required by Kentucky Revised Statutes 189.635, every law enforcement agency whose officers investigate :...

2008 Kentucky traffic collision facts

DOT National Transportation Integrated Search

2008-01-01

KENTUCKYS TRAFFIC COLLISION FACTS report for 2008 is based on collision reports submitted to the Kentucky State Police : Records Branch. As required by Kentucky Revised Statutes 189.635, every law enforcement agency whose officers investigate :...

2002 Kentucky traffic collision facts

DOT National Transportation Integrated Search

2002-01-01

KENTUCKYS TRAFFIC COLLISION FACTS report for 2002 is based on collision reports submitted to the Kentucky State Police : Records Branch. As required by Kentucky Revised statutes 189.635, every law enforcement agency whose officers investigate :...

2003 Kentucky traffic collision facts

DOT National Transportation Integrated Search

2003-01-01

KENTUCKYS TRAFFIC COLLISION FACTS report for 2003 is based on collision reports submitted to the Kentucky State Police : Records Branch. As required by Kentucky Revised Statutes 189.635, every law enforcement agency whose officers investigate :...

2001 Kentucky traffic collision facts

DOT National Transportation Integrated Search

2001-01-01

KENTUCKYS TRAFFIC COLLISION FACTS report for 2001 is based on collision reports submitted to the Kentucky State Police : Records Branch. As required by Kentucky Revised Statutes 189.635, every law enforcement agency whose officers investigate :...

2007 Kentucky traffic collision facts

DOT National Transportation Integrated Search

2007-01-01

KENTUCKYS TRAFFIC COLLISION FACTS report for 2007 is based on collision reports submitted to the Kentucky State Police : Records Branch. As required by Kentucky Revised Statutes 189.635, every law enforcement agency whose officers investigate :...

2006 Kentucky traffic collision facts

DOT National Transportation Integrated Search

2006-01-01

KENTUCKYS TRAFFIC COLLISION FACTS report for 2006 is based on collision reports submitted to the Kentucky State Police : Records Branch. As required by Kentucky Revised Statutes 189.635, every law enforcement agency whose officers investigate :...

2000 Kentucky traffic collision facts

DOT National Transportation Integrated Search

2000-01-01

KENTUCKYS TRAFFIC COLLISION FACTS report for 2000 is based on collision reports submitted to the Kentucky State Police : Records Branch. As required by Kentucky Revised statutes 189.635, every law enforcement agency whose officers investigate :...

1995 Kentucky traffic accident facts

DOT National Transportation Integrated Search

1995-01-01

KENTUCKYS TRAFFIC ACCIDENT FACTS report for 1995 is based on accident reports submitted to the Accident Unit housed : in the Kentucky State Police Information Services Branch, Records Section. As required by Kentucky Revised statutes 189.635, : ...

1996 Kentucky traffic accident facts

DOT National Transportation Integrated Search

1996-01-01

KENTUCKYS TRAFFIC ACCIDENT FACTS report for 1996 is based on accident reports submitted to the Accident Unit housed : in the Kentucky State Police Information Services Branch, Records Section. As required by Kentucky Revised statutes 189.635, : ...

1998 Kentucky traffic accident facts

DOT National Transportation Integrated Search

1998-01-01

KENTUCKYS TRAFFIC ACCIDENT FACTS report for 1998 is based on accident reports submitted to the Accident Unit housed : in the Kentucky State Police Information Services Branch, Records Section. As required by Kentucky Revised statutes 189.635, : ...

1997 Kentucky traffic accident facts

DOT National Transportation Integrated Search

1997-01-01

KENTUCKYS TRAFFIC ACCIDENT FACTS report for 1997 is based on accident reports submitted to the Accident Unit housed : in the Kentucky State Police Information Services Branch, Records Section. As required by Kentucky Revised statutes 189.635, : ...

Kentucky Traffic Collision Facts 2016

DOT National Transportation Integrated Search

2016-09-26

KENTUCKYS TRAFFIC COLLISION FACTS report is based on collision reports submitted to the Kentucky State Police Records Branch. As required by Kentucky Revised Statutes 189.635, every law enforcement agency whose officers investigate a vehicle ac...

Kentucky traffic collision facts 2015.

DOT National Transportation Integrated Search

2016-01-01

KENTUCKYS TRAFFIC COLLISION FACTS report for 2015 is based on collision reports submitted to the Kentucky State Police Records Branch. As required by Kentucky Revised Statutes 189.635, every law enforcement agency whose officers investigate a v...

2010 Kentucky traffic collision facts

DOT National Transportation Integrated Search

2010-01-01

KENTUCKYS TRAFFIC COLLISION FACTS report for 2010 is based on collision reports submitted to the Kentucky State Police Records Branch. As required by Kentucky Revised Statutes 189.635, every law enforcement agency whose officers investigate a v...

1999 Kentucky traffic accident facts

DOT National Transportation Integrated Search

1999-01-01

KENTUCKYS TRAFFIC COLLISION FACTS report for 1999 is based on accident reports submitted to the Accident Unit housed in the Kentucky State Police Information Services Branch, Records Section. As required by Kentucky Revised statutes 189.635, ev...

Cholesterol and fatty acids profile of Brazilian commercial chicken giblets.

PubMed

Pereira, Nádia Rosa; Muniz, Edvani Curti; Matsushita, Makoto; Evelázio de Souza, Nilson

2002-06-01

This study was carried out to determine the chemical composition, cholesterol contents and fatty acids profile of Brazilian commercial chicken giblets. The analysis were performed in gizzard, liver and heart in natura and also in cooked gizzard, fried liver and roasted heart. Fat and cholesterol contents ranged from 0.88% and 72.68 mg/100 g, in cooked gizzard, to 22.19% and 213.18 mg/100 g, in roasted heart. As the fat content gets higher, so does the cholesterol content. Palmitic (C16:0) and stearic acids (C18:0) were the predominant saturated fatty acids (SFA). The C16:0 ranged from 6.39% in cooked gizzard to 18.51% in fried liver. The C18:0 level ranged from 6.62% in roasted heart to 19.19% in cooked gizzard. Linoleic acid (C18:2 omega 6) was the predominant polyunsaturated fatty acid (PUFA). The data revealed that the three different analysed giblets presented a good PUFA/SFA ratio, with values of 1.11, 1.14 and 1.40 for cooked gizzard, fried liver and roasted heart, respectively.

Effect of frying instructions for food handlers on acrylamide concentration in French fries: an explorative study.

PubMed

Sanny, M; Luning, P A; Jinap, S; Bakker, E J; van Boekel, M A J S

2013-03-01

The objective of this study was to obtain insight into the effect of frying instructions on food handlers' control decisions in restaurants and to investigate the impact of control decisions on the variation and concentration of acrylamide in French fries. The concentrations of acrylamide and reducing sugars were analyzed, the frying temperature and time were measured, and thawing practices were observed. The results obtained before and after instructions were provided to the food handlers were compared for restaurants as a group and for each restaurant. Frying instructions supported food handlers' decisions to start frying when the oil temperature reached 175°C; all handlers started frying at the correct temperature. However, the effect of the instructions on the food handlers' decisions for frying time differed; most handlers increased the frying time beyond 240 s to achieve crispier French fries with a final color dictated by their preference. Providing instructions did not result in a significant difference in the mean concentration of acrylamide in French fries for the restaurants as a group. However, data analyzed for each restaurant revealed that when food handlers properly followed the instructions, the mean concentration of acrylamide was significantly lower (169 μg/kg) than that before instructions were provided (1,517 μg/kg). When food handlers did not complying with the frying instructions, mean acrylamide concentrations were even higher than those before instructions were provided. Two different strategies were developed to overcome the noncompliant behavior of food handlers: establishing requirements for the features of commercial fryers and strict monitoring of compliance with instructions.

Effects of varying degrees of doneness on the formation of heterocyclic aromatic amines in chicken and beef satay.

PubMed

Jinap, S; Mohd-Mokhtar, M S; Farhadian, A; Hasnol, N D S; Jaafar, S N; Hajeb, P

2013-06-01

The study was carried out to determine the effect of cooking method on Heterocyclic Aromatic Amines (HAs) concentration in grilled chicken and beef (satay). Six common HAs were investigated: 2-amino-3-methylimidazo[4,5-f]quinolone (IQ), 2amino 3,4dimethylimidazo [4,5f]quinoline (MeIQ), 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-3,7,8trimethylimidazo [4,5-f]quinoxaline (7,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Chicken and beef satay samples were grilled to medium and well done level of doneness. Charcoal grilled (treatment A), microwave pre-treatment prior to grilling (treatment B), and microwave-deep fried (treatment C) were applied to beef and chicken satay samples. The satay samples which were microwaved prior to grilling (B) showed significantly (p<0.05) lower HAs concentration as compared to those charcoal grilled (A). Both medium and well done cooked beef and chicken satay samples that were microwaved and deep fried (C) as an alternative method to grilling were proven to produce significantly lesser HAs as compared to charcoal-grilled (A) and microwaved prior to grilling (B). Copyright © 2013 Elsevier Ltd. All rights reserved.

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.

Microwave thawing and green tea extract efficiency for the formation of acrylamide throughout the production process of chicken burgers and chicken nuggets.

PubMed

Soncu, Eda Demirok; Kolsarici, Nuray

2017-04-01

Initially, we measured the acrylamide (AA) levels of chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants. After the determination of AA in these products, we aimed to investigate whether the use of green tea extract in the covering material, and microwave thawing before frying, mitigated the formation of AA in CBs and CNs during the production process. According to our study, AA concentrations of CBs and CNs purchased from fast food restaurants were in the range of 13.43-118.97 and 32.92-134.90 ng g -1 coating, respectively. In our experiment, AA levels varied between 19.61 and 40.08 ng g -1 coating for CBs and 7.92-49.60 ng g -1 coating for CNs. Green tea extract reduced the AA formation in CBs and CNs at the pan frying and steam oven cooking heat treatment steps (P < 0.05). However, microwave thawing did not affect AA level of CBs and CNs. When the AA levels of commercial CBs and CNs are compared with those produced in our experiment, the use of green tea extract could be a novel, easy and practical application for fast food producers to minimise AA levels in the first two steps of the production without changes to the sensory properties of the final products. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.

PubMed

Chiou, A; Salta, F N; Kalogeropoulos, N; Mylona, A; Ntalla, I; Andrikopoulos, N K

2007-10-01

Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin-Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type.

Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties.

PubMed

Rhee, K S; Anderson, L M; Sams, A R

2005-10-01

Beef and pork longissimus dorsi (LD) and semimembranosus (SM) and chicken breast (B) and thigh (T) muscles excised 24 h postmortem were ground by muscle/species group, formed into patties, pan-fried, refrigerated for 0, 3 or 6 days, and evaluated by a trained sensory panel for intensity of specific flavors. The rate of decline in species-specific natural meat flavor intensity and the rate of increase in "cardboard" (CBD) flavor intensity during the first half of the 6-day storage were fastest for beef, while such decline and increase during the entire storage period were slowest for chicken B. Overall trends of natural meat flavor and CBD intensity changes for chicken T appeared more like those for the red meats than chicken B. It was concluded that, while flavor deterioration can occur in cooked-stored meats from all the species, quantitative or the magnitude of differences between species would depend on muscle types and sensory terms/method used.

What Are the Types of Fat?

MedlinePlus

... High-fat cuts of meat (beef, lamb, pork) Chicken with the skin Whole-fat dairy products (cream/ ... margarine Vegetable shortening Fried foods (French fries, fried chicken, chicken nuggets, breaded fish) Candy bars Pre-mixed ...

Microfluidic Assessment of Frying Oil Degradation

PubMed Central

Liu, Mei; Xie, Shaorong; Ge, Ji; Xu, Zhensong; Wu, Zhizheng; Ru, Changhai; Luo, Jun; Sun, Yu

2016-01-01

Monitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension changes of frying oil samples over their frying/degradation process. The measured parameters were correlated to the total polar material percentage that is widely used in the food industry. The results reveal that the steady-state length of droplets can be used for unambiguously assessing frying oil quality degradation. PMID:27312884

Nursing Manpower Licensed in Kentucky, 1979-1981. Kentucky Nursing Education Project.

ERIC Educational Resources Information Center

Kentucky State Council on Higher Education, Frankfort.

Data on nurses licensed in Kentucky for 1979-1981 are presented, as part of the Kentucky Nursing Education Project. Information is provided on: licensure status, home state/district/county, employment status, employment state/district/county, field of employment in nursing, position, highest educational level attained, age, sex, marital status,…

Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips.

PubMed

Winkler-Moser, Jill K; Bakota, Erica L; Hwang, Hong-Sik

2018-02-01

Annatto tocotrienols (AnT3), which contain approximately 90% δ-tocotrienol (δ-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over 3 d. The objectives were to evaluate their stability during frying, absorption by the fried food, and activity as antioxidants in frying oil and in tortilla chips during storage. AnT3 did not significantly affect the stability of the oil during frying or the sensory profiles of freshly fried chips. The naturally present α-tocopherol (α-T) in the oil degraded at a lower rate in the presence of AnT3, resulting in significantly higher α-T by the end of the frying study. Levels of tocopherols and tocotrienols in the chips mirrored oil levels. AnT3 did not affect the sensory profile of the chips after 1 wk of storage at 50 °C, but after 3 wk of storage, the control chips had higher levels of painty and rancid flavors compared to chips with AnT3. Headspace hexanal was also significantly higher in the control chips compared to the chips with AnT3 after 3 wk of storage. Annatto tocotrienols, containing primarily delta- and gamma-tocotrienols, were added to mid-oleic sunflower oil used for frying tortilla chips. The tocotrienols were absorbed by the chips along with the oil. They slowed the degradation of α tocopherol during frying, and reduced levels of painty and rancid flavor scores as well as headspace hexanal in chips that were stored for 3 wk at elevated temperatures. The results indicated that fried snack foods such as tortilla chips may be a suitable and convenient vehicle for enriching tocotrienols in the diet, and that tocotrienols may also enhance the shelf-life of fried foods. © 2018 Institute of Food Technologists®.

Evaluation of Kentucky's "Buckle Up Kentucky : It's the Law & It's Enforced" campaign.

DOT National Transportation Integrated Search

2003-08-01

The objective of this report was to document the results of the "Buckle Up Kentucky: It's the Law & It's Enforced" campaign in Kentucky. Data were also taken to document the change in usage after enactment of the primary enforcement law. The campaign...

Development and experimental validation of a frying model to estimate acrylamide levels in French fries.

PubMed

Palazoğlu, T K; Gökmen, V

2008-04-01

In this study, a numerical model was developed to simulate frying of potato strips and estimate acrylamide levels in French fries. Heat and mass transfer parameters determined during frying of potato strips and the formation and degradation kinetic parameters of acrylamide obtained with a sugar-asparagine model system were incorporated within the model. The effect of reducing sugar content (0.3 to 2.15 g/100 g dry matter), strip thickness (8.5 x 8.5 mm and 10 x 10 mm), and frying time (3, 4, 5, and 6 min) and temperature (150, 170, and 190 degrees C) on resultant acrylamide level in French fries was investigated both numerically and experimentally. The model appeared to closely estimate the acrylamide contents, and thereby may potentially save considerable time, money, and effort during the stages of process design and optimization.

Use of enrichment real-time PCR to enumerate salmonella on chicken parts.

PubMed

Oscar, T P

2014-07-01

Salmonella bacteria that survive cooking or that cross-contaminate other food during meal preparation and serving represent primary routes of consumer exposure to this pathogen from chicken. In the present study, enrichment real-time PCR (qPCR) was used to enumerate Salmonella bacteria that contaminate raw chicken parts at retail or that cross-contaminate cooked chicken during simulated meal preparation and serving. Whole raw chickens obtained at retail were partitioned into wings, breasts, thighs, and drumsticks using a sterilized knife and cutting board, which were then used to partition a cooked chicken breast to assess cross-contamination. After enrichment in buffered peptone water (400 ml, 8 h, 40°C, 80 rpm), subsamples were used for qPCR and cultural isolation of Salmonella. In some experiments, chicken parts were spiked with 0 to 3.6 log of Salmonella Typhimurium var. 5- to generate a standard curve for enumeration by qPCR. Of 10 raw chickens examined, 7 (70%) had one or more parts contaminated with Salmonella. Of 80 raw parts examined, 15 (19%) were contaminated with Salmonella. Of 20 cooked chicken parts examined, 2 (10%) were cross-contaminated with Salmonella. Predominant serotypes identified were Typhimurium (71%) and its variants (var. 5-, monophasic, and nonmotile) and Kentucky (18%). The number of Salmonella bacteria on contaminated parts ranged from one to two per part. Results of this study indicated that retail chicken parts examined were contaminated with low levels of Salmonella, which resulted in low levels of cross-contamination during simulated meal preparation and serving. Thus, if consumers properly handle and prepare the chicken, it should pose no or very low risk of consumer exposure to Salmonella.

Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in french fries.

PubMed

Daniel, Darla R; Thompson, Leslie D; Shriver, Brent J; Wu, Chih-Kang; Hoover, Linda C

2005-12-01

The purpose of this research study was to evaluate the fatty acid profile, in particular trans-fatty acids, of french fries fried in nonhydrogenated cottonseed oil as compared with french fries fried in partially hydrogenated canola oil and french fries fried in partially hydrogenated soybean oil. Cottonseed oil, partially hydrogenated canola oil, and partially hydrogenated soybean oil were subjected to a temperature of 177 degrees C for 8 hours per day, and six batches of french fries were fried per day for 5 consecutive days. French fries were weighed before frying, cooked for 5 minutes, allowed to drain, and reweighed. Oil was not replenished and was filtered once per day. Both the oil and the french fries were evaluated to determine fatty acid profiles, trans-fatty acids, and crude fat. A randomized block design with split plot was used to analyze the data collected. Least-squares difference was used as the means separation test. No significant differences were found between fries prepared in the three oil types for crude fat. Fatty acid profiles for the french fries remained stable. The french fries prepared in cottonseed oil were significantly lower in trans-fatty acids. The combined total of the trans-fatty acid content and saturated fatty acid content were lower in french fries prepared in cottonseed oil. Because deep fat frying remains a popular cooking technique, health professionals should educate the public and the food service industry on the benefits of using nonhydrogenated cottonseed oil as an alternative to the commonly used hydrogenated oils.

Risk of Salmonellosis from Chicken Parts Prepared from Whole Chickens Sold in Flow Pack Wrappers and Subjected to Temperature Abuse.

PubMed

Oscar, T P

2017-09-01

The flow pack wrapper is a popular packaging choice for retail sale of whole chickens. However, it may provide a favorable environment for growth and spread of Salmonella within the package, leading to an outbreak of salmonellosis. To investigate this possibility, a process risk model was developed that predicted the risk of salmonellosis from chicken parts prepared from whole chickens sold in flow pack wrappers and subjected to proper storage (6 h at 4°C) or improper storage (72 h at 15°C) before preparation. The model had four unit operations (pathogen events): (i) preparation (contamination), (ii) cooking (death), (iii) serving (cross-contamination), and (iv) consumption (dose-response). Data for prevalence, number, and serotype of Salmonella on chicken parts were obtained by whole sample enrichment, real-time PCR. Improper storage increased (P < 0.05) prevalence of Salmonella on raw chicken parts from 10.6% (17 of 160) to 41.2% (66 of 160) and incidence of cross-contamination of cooked chicken from 10% (4 of 40) to 52.2% (24 of 46). Improper storage also increased (P < 0.05) the number (mean ± standard deviation) of Salmonella from 0.017 ± 0.030 to 3.51 ± 1.34 log per raw chicken part and from 0.048 ± 0.089 to 3.08 ± 1.50 log per cooked chicken part. The predominant serotypes isolated (n = 111) were Typhimurium (34.2%), Typhimurium var 5- (20.7%), Kentucky (12.6%), Enteritidis (11.7%), and Heidelberg (8.1%). When chicken was properly stored before preparation, the model predicted that risk of salmonellosis was low and sporadic with only six cases per 100 simulations of 10 5 chicken parts. However, when 0.1 to 1% of chickens were improperly stored before preparation, the model predicted that salmonellosis would increase (P < 0.05) linearly from a median of 7 (range, 1 to 15) to a median of 72 (range, 52 to 93) cases per 10 5 chicken parts. These results indicated that the flow pack wrapper provided a favorable environment for growth and spread of

Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips.

PubMed

Cruz, Giorman; Cruz-Tirado, J P; Delgado, Kevin; Guzman, Yorvin; Castro, Franco; Rojas, Meliza Lindsay; Linares, Guillermo

2018-01-01

In this work the effects of pre-drying and frying time on colour, oil, texture and sensorial acceptability (overall liking) of potato chips were evaluated. Potato chips were pre-dried for 0, 10, 20 and 30 min at 60 °C and fried in soybean oil at 190 °C for 60, 70 and 80 s. The colour parameters (L*, a* and b*) increased or decreased depending on the pre-drying and frying time. Hardness increased as the pre-drying and frying time increased. On the other hand, the water initially removed by pre-drying decrease the gradient of mass transfer (water-oil). The oil content reduced to (about 21%) in pre-dried samples when compared to control sample. Finally, sensorial evaluation showed that samples without pre-drying and/or fried for very short or very long times had low acceptance levels. The pre-drying and frying times influenced the colour, texture, water and oil content, and resulted into fried potato chips with better acceptance scores.

Kentucky's forests, 2004

Treesearch

Jeffery A. Turner; Christopher M. Oswalt; James L. Chamberlain; Roger C. Conner; Tony G. Johnson; Sonja N. Oswalt; KaDonna C. Randolph

2008-01-01

Forest land area in the Commonwealth of Kentucky amounted to 11.97 million acres, including 11.6 million acres of timberland. Over 110 different species, mostly hardwoods, account for an estimated 21.2 billion cubic feet of all live tree volume. Hardwood forest types occupy 85 percent of Kentucky’s timberland, and oak-hickory is the dominant forest-type group...

Suicide Mortality among Kentucky Farmers, 1979-1985.

ERIC Educational Resources Information Center

Stallones, Lorann

1990-01-01

Compared age-specific suicide rates for Kentucky White farmers, Kentucky White males, and United States White males. Found suicide rates highest for farmers, followed by Kentucky males, and the United States males. All males were most likely to use firearms to commit suicide, but farmers and other Kentucky males used firearms significantly more…

Kentucky Water Resources Research Institute (KWRRI)

Science.gov Websites

HOME Home Programs History of the Institute USGS Institute Faculty Research Support Technology Watershed Management University of Kentucky Superfund Research Center Kentucky Research Consortium on Energy Environmental Research and Training Laboratory (ERTL) Kentucky Geological Survey For Faculty Faculty Research

Evaluation of Kentucky's "Buckle Up Kentucky : It's the Law & It's Enforced" 2007 campaign.

DOT National Transportation Integrated Search

2007-08-01

The objective of this report was to document the results of the "Buckle Up Kentucky: It's the Law & It's Enforced" 2007 campaign in Kentucky. Data were also taken to document the change in usage after enactment of the primary enforcement law. The cam...

Evaluation of Kentucky's "Buckle Up Kentucky : It's the Law & It's Enforced" 2004 campaign.

DOT National Transportation Integrated Search

2004-07-01

The objective of this report was to document the results of the "Buckle Up Kentucky: It's the Law & It's Enforced" 2004 campaign in Kentucky. Data were also taken to document the change in usage after enactment of the primary enforcement law. The cam...

Evaluation of Kentucky's "Buckle Up Kentucky : It's the Law & It's Enforced" 2006 campaign.

DOT National Transportation Integrated Search

2006-07-01

The objective of this report was to document the results of the "Buckle Up Kentucky: It's the Law & It's Enforced" 2006 campaign in Kentucky. Data were also taken to document the change in usage after enactment of the primary enforcement law. The cam...

Evaluation of Kentucky's "Buckle Up Kentucky : It's the Law & It's Enforced" 2005 campaign.

DOT National Transportation Integrated Search

2005-07-01

The objective of this report was to document the results of the "Buckle Up Kentucky: It's the Law & It's Enforced" 2005 campaign in Kentucky. Data were also taken to document the change in usage after enactment of the primary enforcement law. The cam...

Stability and antioxidant activity of annatto (Bixa orellana L.) tocotrienols during frying and in fried tortilla chips

USDA-ARS?s Scientific Manuscript database

Annatto tocotrienols (AnT3), which contain ~90% delta-tocotrienol (delta-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over three days. The objectives were to evaluate their stability during frying and activity as antioxidants in frying oil and in tortilla chips during st...

Polycyclic aromatic hydrocarbons in frying oils and snacks.

PubMed

Purcaro, Giorgia; Navas, José A; Guardiola, Francesc; Conte, Lanfranco S; Moret, Sabrina

2006-01-01

The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures. The objective of this study was to investigate whether deep frying with different oils under different conditions leads to the development of PAHs either in the oil or in the fried product (snacks). PAH analysis was carried out with solid-phase extraction followed by reverse-phase high-performance liquid chromatography and spectrofluorometric detection. Different oils were used to fry chips and extruded snacks in different industrial plants (continuous frying) at temperatures between 170 and 205 degrees C, and peanut oil was used to fry French fries and fish (discontinuous frying) at temperatures between 160 and 185 degrees C. No appreciable differences in PAH load was observed in the same oil before and after frying. Both before and after frying, the benzo[a]pyrene concentration in oils ranged from trace to 0.7 ppb. All the analyzed samples, including oils from fried snacks, had benzo[a]pyrene concentrations well below the 2 ppb limit recently proposed by the European Community.

Kentucky Workforce Pathways Development

ERIC Educational Resources Information Center

Coburn, Karen L.

2017-01-01

The purpose of the study was to determine whether the advent of healthcare information technology was a viable career pathway for the people of northeastern Kentucky. The qualitative study used the Delphi Method to conduct and examine interviews with nine experts in Kentucky's workforce development, economic development, education, and healthcare…

A foundation for initial attack simulation: the Fried and Fried fire containment model

Treesearch

Jeremy S. Fried; Burton D. Fried

2010-01-01

The Fried and Fried containment algorithm, which models the effect of suppression efforts on fire growth, allows simulation of any mathematically representable fire shape, provides for "head" and "tail" attack tactics as well as parallel attack (building fireline parallel to but at some offset distance from the free-burning fire perimeter, alone and...

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

PubMed Central

Gokhale, Aditya S.; Mahoney, Raymond R.

2014-01-01

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

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

PubMed

Gokhale, Aditya S; Mahoney, Raymond R

2014-01-01

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

Changes of headspace volatile constituents of palm olein and selected oils after frying French fries.

PubMed

Omar, Muhammad Nor Bin; Nor, Nor Nazuha M; Idris, Nor Aini

2007-04-01

Changes of aroma constituents of palm olein and selected oils after frying French fries have been studied. The aroma constituents of used oils were collected using a solid-phase microextraction (SPME) headspace technique with an absorbent of a divinylbenzene/carboxen (DVB/CAR) (50/30 microm) on polydimethylsiloxane (PDMS) fibre. The extracted volatiles were desorbed from the fibre in the injection port of the gas chromatograph at 250 degrees C and the aroma constituents were identified by GC-MS. Analytical data showed that volatile constituents of palm olein, soybean oil, corn oil and sunflower oil changed while frying continued from 2 to 40 h, respectively. In palm olein, the 2t,4t-decadienal content decreased from 14.7 to 5.5 microg g(-1) (40 h) whilst hexanal increased from 7.9 microg g(-1) (2 h) to 29.2 microg g(-1) (40 h), respectively. Similar result was also obtained from soybean oil after frying French fries. The 2t,4t-decadienal content decreased from 15.9 microg g(-1) (2 h) to 3.2 microg g(-1) after 40 h frying whilst hexanal increased from 10.2 microg g(-1) (2 h) to 34.2 microg g(-1) (40 h). Meanwhile, in corn oil, it was found that 2t,4t-decadienal decreased from 15.6 microg g(-1) (2 h) to 3.2 microg g(-1) (40 h) whilst hexanal increased from 11.3 microg g(-1) (2 h) to 33.8 microg g(-1) when frying time reached 40 h. In sunflower oil, it was found that 2t,4t-decadienal, decreased from 16.8 microg g(-1) (2 h) to 1.2 microg g(-1) (40 h) while hexanal increased from 9.5 microg g(-1) (2 h) to 32.4 microg g(-1) when frying time reached 40 h. It also showed that used oils exhibited off-odour characteristics due to the increasing amount ofhexanal while their freshness characteristics diminished due to the decreasing amount of 2t, 4t-decadienal.

On the possibility of nonfat frying using molten glucose.

PubMed

Al-Khusaibi, Mohammed; Ahmad Tarmizi, Azmil Haizam; Niranjan, Keshavan

2015-01-01

Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a fat-free food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium. © 2014 Institute of Food Technologists®

31 CFR 585.413 - Imports of goods originating in the FRY (S&M), and purchases of goods from the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... FRY (S&M), and purchases of goods from the FRY (S&M). 585.413 Section 585.413 Money and Finance... of goods originating in the FRY (S&M), and purchases of goods from the FRY (S&M). Goods originating in the FRY (S&M) imported into the United States pursuant to an authorization or license are not...

Forests of Kentucky, 2013

Treesearch

Christopher Oswalt

2017-01-01

This resource update provides an overview of forest resource attributes for Kentucky based on an annual inventory conducted by the Forest Inventory and Analysis (FIA) Program at the Southern Research Station of the Forest Service, U.S. Department of Agriculture in cooperation with the Kentucky Department of Natural Resources Division of Forestry. These estimates, along...

Trends in Adolescent Childbearing in Kentucky: 1970-1977. Kentucky Women: Challenges and Prospects.

ERIC Educational Resources Information Center

Keith, Verna; Garkovich, Lorraine

This report analyzes trends in childbearing among Kentucky's adolescents from 1970 through 1977 and reviews childbearing patterns in Kentucky and in the United States for adolescents aged 10-14 and 15-19 to identify several factors associated with adolescent pregnancy. The fact that adolescent women are reaching biological maturity at an earlier…

Effect of the type of frying culinary fat on volatile compounds isolated in fried pork loin chops by using SPME-GC-MS.

PubMed

Ramírez, María Rosario; Estévez, Mario; Morcuende, David; Cava, Ramón

2004-12-15

The effect of the type of frying culinary fat (olive oil, sunflower oil, butter, and pig lard) on volatile compounds isolated from fried pork loin chops (m. Longissimus dorsi) was measured by SPME-GC-MS. Frying modified the fatty acid composition of lipids from pork loin chops, which tended to be similar to that of the culinary fat used to fry. Volatile compounds formed from the oxidation of fatty acids increased, such as aldehydes, ketones, alcohols, and hydrocarbons. Besides, each culinary fat used modified the volatile profiles in fried meat differently. Sunflower oil-fried pork loin chops presented the highest aldehyde aliphatic content, probably due to their highest content of polyunsaturated acids. Hexanal, the most abundant aldehyde in fried samples, presented the most elevated content in sunflower oil-fried pork loin chops. In addition, these samples presented more heterocyclic compounds from the Maillard reaction than other fried samples. Volatiles detected in olive oil-fried pork loin chops were mainly lipid-derived compounds such as pentan-1-ol, hexanal, hept-2-enal, nonanal, decanal, benzaldehyde, and nonan-2-one. Butter-fried pork loins were abundant in ketones with a high number of carbons (heptan-2-one, nonan-2-one, undecan-2-one, tridecanone, and heptadecan-2-one). Pig lard-fried pork loin chops presented some Strecker aldehydes isolated in only these samples, such as 2-methylbutanal and 3-(methylthio)propanal, and a sulfur compound (dimethyl disulfide) related to Strecker aldehydes.

Kentucky highway user survey 2008.

DOT National Transportation Integrated Search

2009-01-01

This study updates surveys of Kentucky driver opinion regarding the quality of Kentucky's highway system. The survey was conducted in 2008. Data is presented in bar graphs and tables that allow the analysis of changes in public opinion since the firs...

Application of oxidized starch in bake-only chicken nuggets.

PubMed

Purcell, Sarah; Wang, Ya-Jane; Seo, Han-Seok

2014-05-01

There is a need to reduce the fat content in fried foods because of increasing health concerns from consumers. Oxidized starches have been utilized in many coating applications for their adhesion ability. However, it is not known if they perform similarly in bake-only products. This study investigated the application of oxidized starch in bake-only chicken nuggets. Oxidized starches were prepared from 7 starches and analyzed for gelatinization and pasting properties. Chicken nuggets were prepared using batter containing wheat flour, oxidized starch, salt, and leavening agents prior to steaming, oven baking, freezing, and final oven baking for sensory evaluation. All nuggets were analyzed for hardness by a textural analyzer, crispness by an acoustic sound, and sensory characteristics by a trained panel. The oxidation level used in the study did not alter the gelatinization temperature of most starches, but increased the peak pasting viscosity of both types of corn and rice starches and decreased that of tapioca and potato starches. There were slight differences in peak force and acoustic reading between some treatments; however, the differences were not consistent with starch type or amylose content. There was no difference among the treatments as well as between the control with wheat flour and the treatments partially replaced with oxidized starches in all sensory attributes of bake-only nuggets evaluated by the trained panel. There is a need to reduce the fat content in fried food, such as chicken nuggets, because of increasing childhood obesity. Oxidized starches are widely used in coating applications for their adhesion ability. This study investigated the source of oxidized starches in steam-baked coated nuggets for their textural and sensorial properties. The findings from this research will provide an understanding of the contributions of starch source and oxidation to the texture and sensory attributes of bake-only nuggets, and future directions to improve

Kinetics of Forming Aldehydes in Frying Oils and Their Distribution in French Fries Revealed by LC-MS-Based Chemometrics.

PubMed

Wang, Lei; Csallany, A Saari; Kerr, Brian J; Shurson, Gerald C; Chen, Chi

2016-05-18

In this study, the kinetics of aldehyde formation in heated frying oils was characterized by 2-hydrazinoquinoline derivatization, liquid chromatography-mass spectrometry (LC-MS) analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA). The aldehydes contributing to time-dependent separation of heated soybean oil (HSO) in a PCA model were grouped by the HCA into three clusters (A1, A2, and B) on the basis of their kinetics and fatty acid precursors. The increases of 4-hydroxynonenal (4-HNE) and the A2-to-B ratio in HSO were well-correlated with the duration of thermal stress. Chemometric and quantitative analysis of three frying oils (soybean, corn, and canola oils) and French fry extracts further supported the associations between aldehyde profiles and fatty acid precursors and also revealed that the concentrations of pentanal, hexanal, acrolein, and the A2-to-B ratio in French fry extracts were more comparable to their values in the frying oils than other unsaturated aldehydes. All of these results suggest the roles of specific aldehydes or aldehyde clusters as novel markers of the lipid oxidation status for frying oils or fried foods.

Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries.

PubMed

Cardoso-Ugarte, Gabriel Abraham; Morlán-Palmas, C Christian; Sosa-Morales, María Elena

2013-07-01

The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index was detected for PO with basil essential oil at 200 ppm. Both concentrations showed lower p-anisidine values than PO without basil essential oil after 5 d of frying. Addition at 500 ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, the addition of basil essential oil improved the performance of PO during repeated frying of French fries. © 2013 Institute of Food Technologists®

Standardization of domestic frying processes by an engineering approach.

PubMed

Franke, K; Strijowski, U

2011-05-01

An approach was developed to enable a better standardization of domestic frying of potato products. For this purpose, 5 domestic fryers differing in heating power and oil capacity were used. A very defined frying process using a highly standardized model product and a broad range of frying conditions was carried out in these fryers and the development of browning representing an important quality parameter was measured. Product-to-oil ratio, oil temperature, and frying time were varied. Quite different color changes were measured in the different fryers although the same frying process parameters were applied. The specific energy consumption for water evaporation (spECWE) during frying related to product amount was determined for all frying processes to define an engineering parameter for characterizing the frying process. A quasi-linear regression approach was applied to calculate this parameter from frying process settings and fryer properties. The high significance of the regression coefficients and a coefficient of determination close to unity confirmed the suitability of this approach. Based on this regression equation, curves for standard frying conditions (SFC curves) were calculated which describe the frying conditions required to obtain the same level of spECWE in the different domestic fryers. Comparison of browning results from the different fryers operated at conditions near the SFC curves confirmed the applicability of the approach. © 2011 Institute of Food Technologists®

Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats.

PubMed

Busquets, R; Puignou, L; Galceran, M T; Wakabayashi, K; Skog, K

2007-10-31

Several cooked meats such as beef (fried, coated-fried), pork (fried, coated-fried), and chicken (fried, griddled, coated-fried, roasted) were analyzed for the heterocyclic amine 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5- b]pyridine (4'-OH-PhIP) not commonly determined in food and 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP). The highest content of 4'-OH-PhIP was found in fried and griddled chicken breast, the concentration being 43.7 and 13.4 ng/g, respectively, whereas the corresponding PhIP concentrations were 19.2 and 5.8 ng/g. The estimated concentration of both pyridines in fried pork loin, in fried pork sausages, and in coated-fried chicken was below 2.5 ng/g. In the rest of the samples, 4'-OH-PhIP was not detected. The analyses were performed by solid-phase extraction and LC-MS/MS. The fragmentation of 4'-OH-PhIP in an ion trap mass analyzer was studied in order to provide information for the identification of 4'-OH-PhIP. Additionally, the effect of red wine marinades on the formation of 4'-OH-PhIP in fried chicken was examined, finding a notable reduction (69%) in the amine's occurrence.

Tastier and healthier alternatives to French fries.

PubMed

Rommens, Caius M; Shakya, Roshani; Heap, Mark; Fessenden, Kristi

2010-05-01

The effect of both the origin and shape of potato cuts on fry quality was investigated in this study. Linear strips from the inner core of tubers were compared to those from outer tissues, both before and after processing, and strips from either specific tissues or whole peeled tubers were also evaluated against ring-shaped cuts. Both strips and rings had 0.7 cm sides and, in most cases, a volume of 4.9 cm(3). They were analyzed for moisture content, antioxidants, asparagine, and reducing sugars. The material was then blanched, dipped in 0.5% disodium acid pyrophosphate and 0.3% glucose, dried at 77 degrees C, par-fried in soybean oil at 191 degrees C, and finish-fried at 168 degrees C. The fried product was analyzed for sensory characteristics and oil, salt, and acrylamide content. Our results showed that strips from the inner core absorbed 28% more oil and exhibited inferior sensory characteristics compared to strips from the outer parts. The extended drying and frying times needed to match the crispness and flavor of inner strips to those of regularly fried outer strips resulted in a further increased absorption of oil and, importantly, triggered a 163% increase in levels of the toxic Maillard reaction product acrylamide. Potato rings consisted of higher dry matter material, contained more antioxidants, and had a lower surface-to-volume ratio than the conventional linear strips. Upon processing, they also absorbed 22% less oil, contained 26% less salt, and displayed superior sensory properties. Thus, ring fries may represent an attractive alternative to French fries as processed staple food.

Assessment program for Kentucky traffic records.

DOT National Transportation Integrated Search

2015-02-01

During 2013, the Kentucky Transportation Center identified 117 potential performance metrics for the ten databases in : the Kentucky Traffic Records System. This report summarizes the findings of three main tasks completed in 2014: (1) : assessment o...

Active Cooling of Oil after Deep-frying.

PubMed

Totani, Nagao; Yasaki, Naoko; Doi, Rena; Hasegawa, Etsuko

2017-10-01

Oil used for deep-frying is often left to stand after cooking. A major concern is oxidation during standing that might be avoidable, especially in the case of oil used repeatedly for commercial deep-frying as this involves large volumes that are difficult to cool in a conventional fryer. This paper describes a method to minimize oil oxidation. French fries were deep-fried and the oil temperature decreased in a manner typical for a commercial deep-fryer. The concentration of polar compounds generated from thermally oxidized oil remarkably increased at temperature higher than 100°C but little oxidation occurred below 60°C. Heating the oil showed that the peroxide and polar compound content did not increase when the oil was actively cooled using a running water-cooled Graham-type condenser system to cool the oil from 180°C to room temperature within 30 min. When French fries were fried and the oil was then immediately cooled using the condenser, the polar compound content during cooling did not increase. Our results demonstrate that active cooling of heated oil is simple and quite effective for inhibiting oxidation.

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 2 2014-01-01 2014-01-01 false Optional test for fry color. 51.3418 Section 51.3418... § 51.3418 Optional test for fry color. Fry color may be determined in accordance with contract specifications by using the Munsell Color Standards for Frozen French Fried Potatoes, Third Edition, 1972, 64-1...

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 2 2013-01-01 2013-01-01 false Optional test for fry color. 51.3418 Section 51.3418... § 51.3418 Optional test for fry color. Fry color may be determined in accordance with contract specifications by using the Munsell Color Standards for Frozen French Fried Potatoes, Third Edition, 1972, 64-1...

Forest statistics of eastern Kentucky

Treesearch

The Forest Survey Organization Central States Forest Experiment Station

1952-01-01

The Forest Survey is conducted in the various regions by the forest experiment stations of the Forest Service. In Kentucky the project is directed by the Central States Forest Experiment Station with headquarters in Columbus, Ohio. This Survey Release presents the more significant preliminary statistics on the forest area and timber volume for the Eastern Kentucky...

Color changes kinetics during deep fat frying of carrot slice

NASA Astrophysics Data System (ADS)

Salehi, Fakhreddin

2018-05-01

Heat and mass transfer phenomena take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of carrot has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (ΔE) were used to estimate colour changes during frying as a function of oil temperature. L* value of fried carrot decreased during frying. The redness of fried carrot decreased during the early stages of frying, while it increased afterwards (become more red). A first-order kinetic equation was used for each one of the three colour parameters, in which the rate constant is a function of oil temperatures. The results showed that oil temperature has a significant effect on the colour parameters. Different kinetic models were used to fit the experimental data and the results revealed that the quadratic model was the most suitable to describe the color change intensity (ΔE) (R > 0.96). Center temperature of carrot slice increased with increase in oil temperature and time during frying.

Improving Responsiveness to Fiscal Stress: The Kentucky Experience.

ERIC Educational Resources Information Center

Blanton, Jack C.; And Others

1984-01-01

Kentucky legislation that has restructured the business management of the state's public colleges and universities is discussed. Attention is directed to: conditions in Kentucky prior to the passage of H.B. 622; the events surrounding the development of the legislation; the effects of the legislation on Kentucky's eight universities and 13…

The timber resources of Kentucky

Treesearch

David A. Gansner

1968-01-01

The McSweeney-McNary Forest Research Act of 1928 authorizes the U. S. Forest Service to complete a statewide forest inventory of Kentucky at approximate 10-year intervals as part of the nationwide program of maintaining a current account of our timber resources. The Division of Forestry of the Kentucky Department of Natural Resources and the U. S. Forest Service...

Forest statistics of central Kentucky

Treesearch

The Forest Survey Organization Central States Forest Experiment Station

1950-01-01

This Survey Release presents the more significant preliminary statistics on the forest area and timber volume for each of the four regions of Central Kentucky. A similar report has been published for the Western Kentucky region and a release for the eastern region will be issued as soon as field work and tabulations are completed. Later an analytical report for the...

77 FR 34888 - Kentucky Regulatory Program

Federal Register 2010, 2011, 2012, 2013, 2014

2012-06-12

... DEPARTMENT OF THE INTERIOR Office of Surface Mining Reclamation and Enforcement 30 CFR Part 917 [KY-255-FOR; OSM-2012-0004] Kentucky Regulatory Program AGENCY: Office of Surface Mining Reclamation... Program (hereinafter, the ``Kentucky program'') under the Surface Mining Control and Reclamation Act of...

76 FR 50436 - Kentucky Regulatory Program

Federal Register 2010, 2011, 2012, 2013, 2014

2011-08-15

... DEPARTMENT OF THE INTERIOR Office of Surface Mining Reclamation and Enforcement 30 CFR Part 917 [KY-254-FOR; OSM-2011-0005] Kentucky Regulatory Program AGENCY: Office of Surface Mining Reclamation... Program (hereinafter, the ``Kentucky program'') under the Surface Mining Control and Reclamation Act of...

Migration in Kentucky: Will the Circle Be Unbroken?

ERIC Educational Resources Information Center

Price, Michael

This chapter examines Kentucky's history of net migration, the age and education of recent in-migrants and out-migrants, and implications of these trends for Kentucky in the next century. Kentucky's migration history for much of the 20th century reveals the departure of young adults from the state, an exodus from rural areas, and an attraction of…

76 FR 12849 - Kentucky Regulatory Program

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-09

... (underground mining). The text of the Kentucky regulations can be found in the administrative record and online... DEPARTMENT OF THE INTERIOR Office of Surface Mining Reclamation and Enforcement 30 CFR Part 917 [KY-252-FOR; OSM-2009-0011] Kentucky Regulatory Program AGENCY: Office of Surface Mining Reclamation...

Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars.

PubMed

Ngobese, Nomali Ziphorah; Workneh, Tilahun Seyoum; Siwela, Muthulisi

2017-02-01

Processing conditions are an important determinant of French fry quality. However, the effect of low-temperature long-time (LTLT) and high-temperature short-time (HTST) blanching and frying treatments has not been investigated in many cultivars. The current study investigates the effect of the sequential application of these treatments on French fries processed from six Irish potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna). Blanching was effected at 75 °C for 10 min or 85 °C for 5 min and frying was effected at 160 °C for 2 min or 180 °C for 1 min. These treatments resulted in significant differences in the quality of the fries across the cultivars. The blanching treatments had a greater impact on the French fry quality than the frying treatments. LTLT blanching resulted in lower oil (12-13% fresh mass basis [fmb]), and higher protein (3.5-4.3% fmb) and mineral content in the French fries processed from Innovator, compared to HTST blanching. This was accompanied by a crispier crust, which required a greater puncture force (1.2-2.1 N) for penetration. Blanching with the LTLT treatment before HTST frying resulted in French fries that were the most acceptable to consumers and these were from Fianna, Innovator and Mondial. The current study demonstrates that the effect of French fry processing conditions is cultivar-dependent.

1 H NMR-based water-soluble lower molecule characterization and fatty acid composition of boiled Wuding chicken during processing.

PubMed

Xiao, Zhichao; Luo, Yuting; Wang, Guiying; Ge, Changrong; Zhou, Guanghong; Zhang, Wangang; Liao, Guozhou

2018-06-13

Boiled Wuding chicken was produced using whole chicken by washing, boiling 1 h with salt, deep frying and boiling 2 h. The effect of process on the WLOM (water-soluble lower molecule) profiles of products was characterized using proton nuclear magnetic resonance spectroscopy ( 1 H-NMR) and fatty acid composition of products was analyzed using gas chromatography-mass spectrometry (GC-MS). The metabonome was dominated by 49 WLOM and 22 fatty acid compounds were detected. PC1 and PC2 explained a total of 93.4% and 3% of variance, respectively. Compared with control group, the total WLOM and fatty acid content of the chicken breast were significantly decreased in other three processing stages (P<0.05). Comprehensive multivariate data analysis showed significant differences about precursor substance between the different processing including creatine, lactate, creatinine, glucose, taurine, anserine and acetate (P<0.05). These results contribute to a more accurate understanding of precursor substance changes of flavor in chicken meat during processing. Boiled treated chicken had significant effects on fatty acid and WLOM compounds. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

Kentucky and Missouri School Improvement Models.

ERIC Educational Resources Information Center

Wheeler, Nedra; Agruso, Ramona

The Kentucky Education Reform Act of 1990 mandates radical changes in curriculum, finances, and governance for all Kentucky schools and requires that all schools implement school-based decision making (SBDM). SBDM involves a cooperative problem solving approach to operational decisions. New York's Johnson City school district developed an…

Performance Assessment & KERA. Proceedings of a Conference of the Kentucky Educational Research Association (Lexington, Kentucky, April 1991).

ERIC Educational Resources Information Center

Kentucky Univ., Lexington. Center for Professional Development.

In April 1991, members of the Kentucky Educational Research Association (KERA), held a conference to discuss performance assessment and its use in Kentucky schools. The following papers from the conference are included: (1) "Our Conference and the Performance Assessment Committee" (S. Kifer); (2) "Performance Assessment: A National…

Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat.

PubMed

Tengilimoglu-Metin, Mercan Merve; Kizil, Mevlude

2017-12-01

The aim of this study was to investigate the inhibitory effect of different levels of artichoke extract (0, 0.5, and 1.0%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast meat cooked by either pan-frying or oven-roasting. All meat samples were cooked at three different temperatures (150, 200, and 250°C) and the levels of 12 HAAs (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2) were assessed. The total HAA content in beef and chicken breast ranged from not detectable to 49.26ng/g, and not detectable to 83.06ng/g, respectively. The inhibitory effects of 0.5 and 1.0% artichoke extracts on total HAAs levels were found to be 6-46% and 25-98% in beef, and 5-97% and 14-95% in chicken breast, respectively. The present study showed that artichoke extracts could mitigate HAA formation especially in oven-roasted beef and chicken breast meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

31 CFR 585.315 - Person in the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Person in the FRY (S&M). 585.315... General Definitions § 585.315 Person in the FRY (S&M). The term person in the FRY (S&M) includes any... under the laws of any jurisdiction in the FRY (S&M). ...

Summary of biological investigations relating to surface-water quality in the Kentucky River basin, Kentucky

USGS Publications Warehouse

Bradfield, A.D.; Porter, S.D.

1990-01-01

The Kentucky River basin, an area of approximately 7,000 sq mi, is divided into five hydrologic units that drain parts of three physiographic regions. Data on aquatic biological resources were collected and reviewed to assess conditions in the major streams for which data were available. The North, Middle, and South Forks of the Kentucky River are in the Eastern Coal Field physiographic region. Streams in this region are affected by drainage from coal mines and oil and gas operations, and many support only tolerant biotic stream forms. The Kentucky River from the confluence of the three forks to the Red River, is in the Knobs physiographic region. Oil and gas production operations and point discharges from municipalities have affected many streams in this region. The Red River, a Kentucky Wild River, supported a unique flora and fauna but accelerated sedimentation has eliminated many species of mussels. The Millers Creek drainage is affected by brines discharged from oil and gas operations, and some reaches support only halophilic algae and a few fish. The Kentucky River from the Red River to the Ohio River is in the Bluegrass physiographic region. Heavy sediment loads and sewage effluent from urban centers have limited the aquatic biota in this region. Silver Creek and South Elkhorn Creek have been particularly affected and aquatic communities in these streams are dominated by organisms tolerant of low dissolved oxygen concentrations. Biological data for other streams indicate that habitat and water quality conditions are favorable for most commonly occurring aquatic organisms. (USGS)

Mandated Preparation Program Redesign: Kentucky Case

ERIC Educational Resources Information Center

Browne-Ferrigno, Tricia

2013-01-01

This case study presents a chronicle of events spanning a decade in Kentucky that led to state policy changes for principal preparation and details the response to those mandated changes by professors at the University of Kentucky. Professors' collaborative efforts resulted in a new teacher leadership program and redesigned principal certification…

Predation on stocked Atlantic salmon (Salmo salar) fry

USGS Publications Warehouse

Henderson, J.N.; Letcher, B.H.

2003-01-01

We studied predator-prey interactions between juvenile Atlantic salmon (Salmo salar) and trout in three Massachusetts, U.S.A., streams and in artificial streams. We sampled stomach contents of age-1+ and older salmon and trout (Salvelinus fontinalis, Salmo trutta) following salmon fry stocking in the spring of 1997 and 1998. Between 4.3 and 48.6% of the stocked fry were consumed within the first 2 days after stocking, and total fry mortality from predation varied from 4.3 to 60.7%. No significant differences were found between stomach weights of predators (without fry weight) that consumed fry and those that did not. Artificial stream experiments testing effects of habitat complexity and predator species on predator consumption rates revealed that consumption rates were not different between brook (S. fontinalis) and brown (S. trutta) trout (p = 0.59). Predation rate tended to decrease as the percentage of riffle habitat increased but the decrease was not significant (p = 0.22). Our results indicate that predation on stocked Atlantic salmon fry can be substantial (up to 60%), appears to be short lived (2 days), and is not related in a simple way to abiotic and biotic factors.

Eastern Kentucky Teacher and Administrative Stress

ERIC Educational Resources Information Center

Wright, Sam; Ballestero, Victor

2011-01-01

The purpose of this research was to survey selected Eastern Kentucky Principals (Elementary, Middle, and High School) to collect data about stress in public schools. A stress survey (Appendix C) was sent to randomly selected elementary, middle, and high school principals located in the Eastern Kentucky region serviced by Morehead State University…

31 CFR 585.311 - Government of the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Government of the FRY (S&M). 585.311... General Definitions § 585.311 Government of the FRY (S&M). The term Government of the FRY (S&M) includes: (a) The state and the Government of the FRY (S&M), the Government of Serbia, and the Government of...

Women in Kentucky: A Documented Profile.

ERIC Educational Resources Information Center

Stewart, Hester R.

A study was conducted in Kentucky to increase the database available to the state's decision makers concerning women in relation to family status, occupational participation, income and earnings, and issues and concerns that may need greater emphases. Data were gathered through Kentucky government agencies and the U.S. Bureau of the Census as well…

Water resources activities in Kentucky, 1986

USGS Publications Warehouse

Faust, R. J.

1986-01-01

The U.S. Geological Survey, Water Resources Division, conducts three major types of activities in Kentucky in order to provide hydrologic information and understanding needed for the best management of Kentucky 's and the Nation 's water resources. These activities are: (1) Data collection and dissemination; (2) Water-resources appraisals (interpretive studies); and (3) Research. Activities described in some detail following: (1) collection of surface - and groundwater data; (2) operation of stations to collect data on water quality, atmospheric deposition, and sedimentation; (3) flood investigations; (4) water use; (5) small area flood hydrology; (6) feasibility of disposal of radioactive disposal in deep crystalline rocks; (7) development of a groundwater model for the Louisville area; (8) travel times for streams in the Kentucky River Basin; (9) the impact of sinkholes and streams on groundwater flow in a carbonate aquifer system; (10) sedimentation and erosion rates at the Maxey Flats Radioactive Waste Burial site; and (11) evaluation of techniques for evaluating the cumulative impacts of mining as applied to coal fields in Kentucky. (Lantz-PTT)

Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology.

PubMed

Su, Ya; Zhang, Min; Bhandari, Bhesh; Zhang, Weiming

2018-06-01

The combination of ultrasound and microwave in vacuum frying system was investigated to achieve higher drying efficiency and quality attributes of fried products. Purple-fleshed potato were used as test specimen and different power levels of microwave (0 W, 600 W, 800 W) and ultrasound (0 W, 300 W, 600 W) during vacuum frying. Drying kinetics, dielectric properties, moisture state variation and quality attributes of fried samples were measured in a vacuum frying (VF), and an innovatively designed ultrasound and microwave assisted vacuum frying (USMVF) equipment. The USMVF process markedly increased the moisture evaporation rate and effective moisture diffusivity compared to VF process. The oil uptake was reduced by about 16-34%, the water activity and the shrinkage was lowered, the texture (crispness) and the color of fried samples were greatly improved. The higher ultrasound and microwave power level in USMVF made a greater improvement. The total anthocyanin levels and retention of fried purple-fleshed potato chips was the highest (123.52 mg/100 g solids and 79.51% retention, respectively) among all treatments in US600M800VF process. The SEM analysis revealed a more porous and disruption microstructure in USMVF sample. Copyright © 2018 Elsevier B.V. All rights reserved.

Oxidation of corn oil during frying of soy-flour-added flour dough.

PubMed

Yoon, Y; Choe, E

2007-08-01

Oxidation of corn oil during frying of soy-flour-added dough was studied. Flour dough containing soy flour at 0%, 10%, 20%, and 30% was fried in corn oil at 180 degrees C for 2.5 min, and a total of 60 fryings were performed every 30 min. The oxidation of oil was determined by contents of free fatty acids (FFA), conjugated dienoic acids (CDA), polar compounds, and p-anisidine values (PAV). Tocopherols and phospholipids (PLs) in the oil were determined by HPLC. Tocopherols were present in corn oil at 1000 ppm before frying and increased after the first frying of dough containing soy flour due to tocopherol transfer from soy-flour-added dough to the oil during frying. However, as the oil repeated frying, tocopherol contents decreased and its degradation rate was higher in the oil that fried soy-flour-added dough than in the oil that fried the dough without soy flour. PL was not detected in corn oil before and after frying. As the oil repeated frying, FFA, CDA, and polar compounds contents, and PAV of frying oil increased due to the oil oxidation. The values were higher in the oil which fried soy-flour-added dough than in the oil fried the dough without soy flour, indicating the acceleration of oil oxidation by soy flour added to dough. Increase in the oil oxidation by soy flour added to the dough was highly correlated with fast decomposition of tocopherol in the oil.

Extension of FRI for modeling of electrocardiogram signals.

PubMed

Quick, R Frank; Crochiere, Ronald E; Hong, John H; Hormati, Ali; Baechler, Gilles

2012-01-01

Recent work has developed a modeling method applicable to certain types of signals having a "finite rate of innovation" (FRI). Such signals contain a sparse collection of time- or frequency-limited pulses having a restricted set of allowable pulse shapes. A limitation of past work on FRI is that all of the pulses must have the same shape. Many real signals, including electrocardiograms, consist of pulses with varying widths and asymmetry, and therefore are not well fit by the past FRI methods. We present an extension of FRI allowing pulses having variable pulse width (VPW) and asymmetry. We show example results for electrocardiograms and discuss the possibility of application to signal compression and diagnostics.

Celiac Disease

MedlinePlus

... of these foods contain gluten? pizza fried chicken pasta If you said all three, you're right! ... chicken and even some French fries contain gluten? Pasta also contains gluten because it is made from ...

Prevalence and antimicrobial resistance of Salmonella isolated from broiler farms, chicken carcasses, and street-vended restaurants in Casamance, Senegal.

PubMed

Dione, Michel M; Ieven, Margareta; Garin, Benoît; Marcotty, Tanguy; Geerts, Stanny

2009-11-01

This study was undertaken to determine the prevalence and distribution of Salmonella on 57 randomly selected broiler farms at the end of the rearing period and in chicken products in urban and periurban areas in Casamance, Senegal, and to evaluate the antimicrobial resistance profiles of the Salmonella serovars. Salmonella was detected in chicken feces, on carcass skin, and in muscle on 35.1, 38.6, and 29.8% of farms, respectively. Salmonella was found in chicken meat servings from 14.3% of the 42 street restaurants and in 40.4% of the 285 chicken carcasses examined. The prevalence on skin and in muscle was significantly associated with the detection of Salmonella in feces (P Kentucky (8.4%), and Hadar (7.3%). High levels of resistance were found to trimethoprim-sulfamethoxazole, tetracycline, trimethoprim, streptomycin, and sulfonamides. All Salmonella serovars were susceptible to fluoroquinolones and third-generation cephalosporins. A large proportion of the isolates belonging to 11 serovars were resistant to two or more antibiotics. Salmonella continues to be of serious concern in the broiler production chain in Senegal.

Cancer Mortality in Rural Appalachian Kentucky. Appalachian Data Bank Report #6.

ERIC Educational Resources Information Center

Tucker, Thomas C.; And Others

This report compares cancer mortality rates in rural Appalachian Kentucky with rates for rural non-Appalachian Kentucky and the U.S. white population. Rural Appalachian Kentucky differs from the rest of rural Kentucky in having a younger, poorer, less educated population with greater employment in mining as opposed to agriculture, and with less…

Alternative Fuels Data Center: Kentucky Transportation Data for Alternative

Science.gov Websites

) 804 Source: BioFuels Atlas from the National Renewable Energy Laboratory Case Studies Video thumbnail April 7, 2011 More Case Studies Videos Text Version More Kentucky Videos on YouTube Video thumbnail for ://www.youtube.com/embed/iISl9VguTlo Video thumbnail for Kentucky Charges Forward with All-Electric Buses Kentucky

Inhibition of Frying Oil Oxidation by Carbon Dioxide Blanketing.

PubMed

Totani, Nagao; Inoue, Ryota; Yawata, Miho

2016-06-01

The oxidation of oil starts, in general, from the penetration of atmospheric oxygen into oil. Inhibition of the vigorous oxidation of oil at deep-frying temperature under carbon dioxide flow, by disrupting the contact between oil and air, was first demonstrated using oil in a round bottom flask. Next, the minimum carbon dioxide flow rate necessary to blanket 4 L of frying oil in an electric fryer (surface area 690 cm(2)) installed with nonwoven fabric cover, was found to be 40 L/h. Then deep-frying of potato was done accordingly; immediately after deep-frying, an aluminum cover was placed on top of the nonwoven fabric cover to prevent the loss of carbon dioxide and the carbon dioxide flow was shut off. In conclusion, the oxidation of oil both at deep-frying temperature and during standing was remarkably inhibited by carbon dioxide blanketing at a practical flow rate and volume. Under the deep-frying conditions employed in this study, the increase in polar compound content was reduced to half of that of the control.

Reduction of Salmonella in skinless chicken breast fillets by lauric arginate surface application.

PubMed

Sharma, C S; Ates, A; Joseph, P; Nannapaneni, R; Kiess, A

2013-05-01

Lauric arginate (LAE) has been found to be effective against various foodborne pathogens. In this study, the antimicrobial efficacy of LAE against Salmonella and mesophilic organisms was evaluated in fresh, skinless, boneless, uncooked chicken breast fillets. The effect of LAE treatments on pH and color of breast fillets was also assessed. Chicken breast fillets were inoculated with a 4-strain Salmonella cocktail (Salmonella Enteritidis ATCC 4931, Salmonella Heidelberg ATCC 8326, Salmonella Kentucky ATCC 9263, and Salmonella Typhimurium ATCC 14028) and then treated with sterile dionized water (positive control) and 200 ppm and 400 ppm of LAE. The chicken breast fillets were stored at 4 ± 1°C and analyzed on d 0, 1, 3, 5, and 7 for Salmonella, total aerobes, color, and pH. The fillets destined for color analysis were not inoculated with Salmonella cocktail and stored under conditions simulating the retail display. The fillets treated with 400 ppm LAE had lower (P < 0.05) Salmonella counts compared with the positive control from d 0 through d 7 of storage except on d 3, when no effect of LAE was observed. Treating fillets with 200 ppm of LAE caused a significant reduction in Salmonella counts (P < 0.1) on d 0, 1, and 7. Reductions in Salmonella spp. were 0.7 log cfu/g and 0.7 to 1.0 log cfu/g for 200 and 400 ppm treatments, respectively. Lauric arginate did not exhibit any treatment effect on the growth of mesophilic microorganisms, pH, and color of chicken breast fillets (P > 0.05) when applied at 200 and 400 ppm concentrations. These results indicate that surface application of LAE in chicken breast fillets significantly reduces Salmonella during refrigerated aerobic storage without negatively affecting the color of chicken breast fillets.

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 2 2011-01-01 2011-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 2 2012-01-01 2012-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

7 CFR 51.3418 - Optional test for fry color.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 2 2010-01-01 2010-01-01 false Optional test for fry color. 51.3418 Section 51.3418... color. Fry color may be determined in accordance with contract specifications by using the Munsell Color...°F or 21/2 minutes at 375°F. 5 Munsell Color Standards for Frozen French Fried Potatoes, Third...

76 FR 31387 - Kentucky Disaster # KY-00040

Federal Register 2010, 2011, 2012, 2013, 2014

2011-05-31

... SMALL BUSINESS ADMINISTRATION [Disaster Declaration 12599 and 12600] Kentucky Disaster KY-00040 AGENCY: U.S. Small Business Administration. ACTION: Notice. SUMMARY: This is a Notice of the Presidential declaration of a major disaster for the Commonwealth of Kentucky (FEMA-1976-DR), dated 05/19/ 2011. Incident...

Smoke-free legislation and charitable gaming in Kentucky.

PubMed

Pyles, M K; Hahn, E J

2009-02-01

To determine the effect of municipal smoke-free laws in Kentucky on gross and/or net revenues from charitable gaming activities. Between January 2000 and June 2007, 13 Kentucky communities implemented smoke-free legislation; only three specifically exempted charitable gaming facilities and compliance in several communities was not consistent. Kentucky is a tobacco-growing state that has the highest smoking rate in the United States. A fixed-effects time series design to estimate the impact of municipal smoke-free laws on charitable gaming. 13 Kentucky counties that implemented smoke-free laws during the study period of January 2000 through June 2007. All charitable gaming facilities in 13 counties in which a smoke-free ordinance was enacted during the study period. Gross and net revenues from charitable gaming activities in each county for each quarter of the study period, obtained from the Kentucky Department of Charitable Gaming. When controlling for economic variables, county-specific effects and time trends using a robust statistical framework, there was no significant relation between smoke-free laws and charitable gaming revenues. Municipal smoke-free legislation had no effect on charitable gaming revenues. No significant harm to charitable gaming revenues was associated with the smoke-free legislation during the 7.5-year study period, despite the fact that Kentucky is a tobacco-producing state with higher-than-average smoking rates.

Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea.

PubMed

Koh, Eunmi; Surh, Jeonghee

2015-05-01

200 soybean oils used in school meals for deep frying were investigated to elucidate factors influencing lipid oxidation in the oils. The mean levels of moisture along with primary and secondary lipid oxidation products were significantly different among the oils used by the six schools. When comparing lipid oxidation products of frying oils used for four different food groups (vegetables, fish, meat or carbohydrate-rich foods), differences were found among them, with the values for the carbohydrate-rich group being the lowest. The vegetable group was higher in the contents of conjugated dienes and trienes, and lower for those of hydroperoxides and malondialdehyde. The mean values of malondialdehyde and p-anisidine value for the fish group were greater than those of the other groups. The levels of conjugated trienes and malondialdehyde increased with the frying frequency. These findings indicate that food types and frequency of frying play a role in determining the oil oxidation in deep fried foods in schools. Copyright © 2014 Elsevier Ltd. All rights reserved.

Measuring the value of Kentucky vehicle enforcement activities.

DOT National Transportation Integrated Search

2008-01-01

The responsibility for monitoring commercial vehicles on Kentuckys roadways and enforcing the applicable laws and regulations falls primarily on Kentucky Vehicle Enforcement (KVE). KVE personnel are involved in a variety of activities including co...

Postsecondary Education Reform in Kentucky. Issue Brief.

ERIC Educational Resources Information Center

Rabuzzi, Daniel A.; Carson, Ron

As governors and states seek to improve the responsiveness of postsecondary education, Kentucky's experience provides a powerful example of a systemic reform strategy. In 1997, Kentucky's governor proposed, and the General Assembly approved, the Postsecondary Education Improvement Act (House Bill 1), which reshaped the state system of public…

Nutrition, sensory evaluation, and performance analysis of hydrogenated frying oils.

PubMed

Hack, Danielle M; Bordi, Peter L; Hessert, S William

2009-12-01

The Food and Drug Administration now requires labeling of trans fats on nutrition labels, a decision that has created a push to reformulate deep-fat frying oils. Prior to the passage of this law, frying oils contained trans fats because trans fats made the oils more stable and thus allowing for longer frying usage. In the present study, oil performance, sensory evaluation and nutritional analysis was conducted on trans fat-free oils through a 10-day degradation process using French fries to break down the oil. The goal of the study was to test oil stability and nutrition analysis and to learn consumer preference between trans fat and trans fat-free oils. Sensory evaluation indicated a preference for fries composed from trans fat-free oil mixtures. The most stable oils were also combination oils. Based on these findings, industry representatives considering using the trans fat-free frying oils should consider using blended oils instead, which met customers' taste preference and minimized oil rancidity and usage.

Kentucky | Midmarket Solar Policies in the United States | Solar Research |

Science.gov Websites

NREL Kentucky Kentucky No renewable portfolio standard Carve-out: None Tracking system Attribute Tracking System (PJM-GATS) Kentucky currently has no state renewable portfolio standard or goal and no demand for renewable energy certificates (RECs). However, solar customers may sell RECs to the

Kentucky's nursery situation

Treesearch

Raymond J. Swatzyna

1980-01-01

The Kentucky Division of Forestry operates three tree nurseries producing approximately 12.5 million seedlings. Production is 60% hardwoods and shrubs and 40% pine. Production could be increased to 18 million and species added to meet demand.

Flood-inundation maps for a 6.5-mile reach of the Kentucky River at Frankfort, Kentucky

USGS Publications Warehouse

Lant, Jeremiah G.

2013-01-01

Digital flood-inundation maps for a 6.5-mile reach of Kentucky River at Frankfort, Kentucky, were created by the U.S. Geological Survey (USGS) in cooperation with the City of Frankfort Office of Emergency Management. The inundation maps, which can be accessed through the USGS Flood Inundation Mapping Science Web site at http://water.usgs.gov/osw/flood_inundation/, depict estimates of the areal extent and depth of flooding corresponding to selected water levels (stages) at the USGS streamgage Kentucky River at Lock 4 at Frankfort, Kentucky (station no. 03287500). Current conditions for the USGS streamgage may be obtained online at the USGS National Water Information System site (http://waterdata.usgs.gov/nwis/inventory?agency_code=USGS&site_no=03287500). In addition, the information has been provided to the National Weather Service (NWS) for incorporation into their Advanced Hydrologic Prediction Service (AHPS) flood warning system (http:/water.weather.gov/ahps/). The NWS forecasts flood hydrographs at many places that are often colocated at USGS streamgages. The forecasted peak-stage information, also available on the Internet, may be used in conjunction with the maps developed in this study to show predicted areas of flood inundation. In this study, flood profiles were computed for the Kentucky River reach by using HEC–RAS, a one-dimensional step-backwater model developed by the U.S. Army Corps of Engineers. The hydraulic model was calibrated by using the most current (2013) stage-discharge relation for the Kentucky River at Lock 4 at Frankfort, Kentucky, in combination with streamgage and high-water-mark measurements collected for a flood event in May 2010. The calibrated model was then used to calculate 26 water-surface profiles for a sequence of flood stages, at 1-foot intervals, referenced to the streamgage datum and ranging from a stage near bankfull to the elevation that breached the levees protecting the City of Frankfort. To delineate the flooded area at

Geography for Life and Standards-Based Education in the Commonwealth of Kentucky

ERIC Educational Resources Information Center

Howarth, David A.; Mountain, Keith R.

2004-01-01

Public education in Kentucky schools was fundamentally changed in 1990 with the passage of the Kentucky Education Reform Act (KERA). This educational reform--mandated by the Kentucky Supreme Court ruling that funding for Kentucky public school districts was neither adequate nor equitably distributed--established a platform on which standards-based…

Campylobacter, Salmonella, Listeria monocytogenes, verotoxigenic Escherichia coli, and Escherichia coli prevalence, enumeration, and subtypes on retail chicken breasts with and without skin.

PubMed

Cook, Angela; Odumeru, Joseph; Lee, Susan; Pollari, Frank

2012-01-01

This study examined the prevalence, counts, and subtypes of Campylobacter, Salmonella, Listeria monocytogenes, verotoxigenic Escherichia coli (VTEC), and E. coli on raw retail chicken breast with the skin on versus the skin off. From January to December 2007, 187 raw skin-on chicken breasts and 131 skin-off chicken breasts were collected from randomly selected retail grocery stores in the Region of Waterloo, Ontario, Canada. Campylobacter isolates were recovered from a higher proportion of the skin-off chicken breasts, 55 (42%) of 131, than of the skin-on chicken breasts tested, 55 (29%) of 187 (P = 0.023). There was no difference in the proportion of Salmonella isolates recovered from the two meat types (P = 0.715): 40 (31%) of 131 skin-off chicken breasts versus 61 (33%) of 187 skin-on chicken breasts. L. monocytogenes isolates were recovered from a statistically lower proportion of the skin-off chicken breasts, 15 (15%) of 99, than of the skin-on chicken breasts, 64 (34%) of 187 (P = 0.001). There was no difference in the proportion of E. coli isolates recovered from the skin-off chicken breasts, 33 (33%) of 99, than from the skin-on chicken breasts, 77 (41%) of 187 (P = 0.204). VTEC was detected on a single skin-off chicken breast. Campylobacter jejuni was the most frequent species isolated on both types of chicken meat: skin-on, 48 (87%) of 55, and skin-off, 51 (94%) of 54. Salmonella serotypes Kentucky and Heidelberg and L. monocytogenes serotype 1/2a were the most frequently detected serotypes from both skin-off and skin-on chicken breasts. Although there appeared to be a trend toward higher enumeration values of these pathogens and E. coli on the skin-on chicken, the differences did not exceed 1 log. This study suggested that skin-off chicken breast may represent a higher risk of consumer exposure to Campylobacter, a similar risk for Salmonella, VTEC, and E. coli, and a lower risk for L. monocytogenes than skin-on chicken breast.

Closing Kynect and Restructuring Medicaid Threaten Kentucky's Health and Economy.

PubMed

Wright, Charles B; Vanderford, Nathan L

2017-08-01

Following passage of the Patient Protection and Affordable Care Act (ACA) in the United States, the Kentucky Health Benefit Exchange, Kynect, began operating in Kentucky in October 2013. Kentucky expanded Medicaid eligibility in January 2014. Together, Kynect and Medicaid expansion provided access to affordable health care coverage to hundreds of thousands of individuals in Kentucky. However, following the Kentucky gubernatorial election in 2015, the newly inaugurated governor moved to dismantle Kynect and restructure the Medicaid expansion, jeopardizing public health gains and the state economy. As the first state to announce both the closure and restructuring of a state health insurance marketplace and Medicaid expansion, Kentucky may serve as a test case for the rest of the nation for reversal of ACA-related health policies. This article describes Kynect and the Kentucky Medicaid expansion and examines the potential short-term and long-term impacts that may occur following changes in state health policy. Furthermore, this article will offer potential strategies to ameliorate the expected negative impacts of disruption of both Kynect and the Medicaid expansion, such as the creation of a new state insurance marketplace under a new governor, the implementation of a private option, and increasing the state minimum wage for workers. Copyright © 2017 by Duke University Press.

White-spot disease of salmon fry

USGS Publications Warehouse

Mazuranich, J.J.; Nielson, W.E.

1959-01-01

 White-spot disease, sometimes referred to as coagulated-yolk disease, has been associated with excessive mortalities occurring among the fry and early fingerling stages of the fall chinook salmon (Oncorhynchus tshawytacha) at the U.S. Fish-Cultural Stations at Carson, Cook, Underwood, and Willard, Washington. This disease of eggs and fry should not be confused with the "white-spot" infection that is caused in fingerlings by members of the protozoan genus Ichthyophthirius.

Writing Whirligigs: The Art and Assessment of Writing in Kentucky State Reform.

ERIC Educational Resources Information Center

Wolf, Shelby A.; McIver, Monette C.

In 1990, the state of Kentucky created a new school system through the Kentucky Educational Reform Act (KERA). While KERA mandates wide-ranging progressive reform, testing through the Kentucky Instructional Results Information System (KIRIS) makes sure teachers get the job done. Though all Kentucky teachers are involved in writing, those at the…

Occurrence, genetic characterization and antimicrobial resistance of Salmonella isolated from chicken meat and giblets.

PubMed

Abd-Elghany, S M; Sallam, K I; Abd-Elkhalek, A; Tamura, T

2015-04-01

SUMMARY This study was undertaken to survey the presence of Salmonella in 200 chicken samples collected from Mansoura, Egypt. Salmonella was detected in 16% (8/50), 28% (14/50), 32% (16/50) and 60% (30/50) of whole chicken carcasses, drumsticks, livers and gizzards, respectively, with an overall prevalence of 34% (68/200) among all samples. One hundred and sixty-six isolates were identified biochemically as Salmonella, and confirmed genetically by PCR, based on the presence of invA and stn genes. The spvC gene, however, was detected in only 25.3% (42/166) of the isolates. Isolates were serotyped as Salmonella Enteritidis (37.3%), S. Typhimurium (30.1%), S. Kentucky (10.8%), S. Muenster (8.4%), S. Virchow (4.8%), S. Anatum (4.8%), S. Haifa (1.2%), and four were non-typable. Antimicrobial susceptibility tests of the Salmonella isolates revealed that 100% were resistant to each of erythromycin, penicillin, and amoxicillin, while 98.8%, 96.4%, 95.2%, and 91.6% were resistant to nalidixic acid, sulphamethoxazole, oxytetracycline, and ampicillin, respectively. Multidrug resistance was evident for 92.8% of the isolates. The high contamination level of chicken meat with multidrug-resistant Salmonella can constitute a problem for public health.

Application of pretreatment methods on agricultural products prior to frying: a review.

PubMed

Oladejo, Ayobami Olayemi; Ma, Haile; Qu, Wenjuan; Zhou, Cunshan; Wu, Bengang; Uzoejinwa, Benjamin Bernard; Onwude, Daniel I; Yang, Xue

2018-01-01

Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Kentucky, 2011-forest inventory and analysis factsheet

Treesearch

Christopher M. Oswalt

2013-01-01

This science update provides an overview of forest resource attributes for the Commonwealth of Kentucky based on an annual inventory conducted by the Forest Inventory and Analysis (FIA) Program at the Southern Research Station of the United States Department of Agriculture Forest Service in cooperation with the Kentucky Department of Natural Resources Division of...

County Data Book 1997: Kentucky Kids Count.

ERIC Educational Resources Information Center

Kentucky Kids Count Consortium.

This Kids Count data book examines trends in the well-being of Kentucky's children on a statewide and county basis. An introduction summarizes some of the trends for Kentucky's children in the 1990s. The bulk of the report presents statewide and county data grouped into five categories: (1) poverty rates and programs (persons in poverty; median…

Association between fried food consumption and hypertension in Korean adults.

PubMed

Kang, Yunjin; Kim, Jihye

2016-01-14

The present study explored the relationships between fried food consumption and metabolic risk factors and hypertension in Korean adults. The study was based on the fifth Korean National Health and Nutrition Examination Survey between 2010 and 2011. A total of 9221 Korean adults aged ≥19 years were studied. Fried food consumption was assessed using a validated FFQ. Metabolic risk factors such as waist circumference, fasting plasma glucose (FPG), TAG, HDL-cholesterol and systolic and diastolic blood pressure (SBP and DBP) were measured. Hypertension was defined as SBP≥140 mmHg, DBP≥90 mmHg or current use of antihypertensive medication. Adjusted OR for elevated blood pressure significantly increased in men (OR 1·62; 95% CI 1·11, 2·37; P(trend)=0·0447) and women (OR 2·20; 95% CI 1·21, 4·00; P(trend)=0·0403) with a greater than twice a week consumption of fried food compared with those who rarely consumed fried food. However, fried food consumption was not associated with other metabolic risk factors (abdominal obesity, high FPG, hypertriacylglycerolaemia, low HDL-cholesterol and the metabolic syndrome). The adjusted OR for hypertension increased by 2·4-fold in women (OR 2·37; 95% CI 1·19, 4·72; P(trend)=0·0272) with a greater than twice a week fried food consumption compared with those who rarely consumed it. No significant association was found between fried food consumption and hypertension in men. This study suggests that frequent fried food consumption is associated with hypertension in Korean women. Further studies are needed to investigate the effect of different types of fried foods on hypertension.

Region 4: Kentucky Adequate Letter (7/6/2010)

EPA Pesticide Factsheets

This letter from EPA to Kentucky Energy and Environment Cabinet determined the overall mobile source emissions of direct PM2.5 and NOx in the Kentucky portion of the tri-state nonatainment area are an insignificant contributor to the air quality problem

76 FR 38262 - Kentucky Disaster Number KY-00040

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-29

... SMALL BUSINESS ADMINISTRATION [Disaster Declaration 12599 and 12600] Kentucky Disaster Number KY-00040 AGENCY: U.S. Small Business Administration. ACTION: Amendment 5. SUMMARY: This is an amendment of the Presidential declaration of a major disaster for the Commonwealth of Kentucky (FEMA-1976-DR...

76 FR 32387 - Kentucky Disaster Number KY-00040

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-06

... SMALL BUSINESS ADMINISTRATION [Disaster Declaration 12599 and 12600] Kentucky Disaster Number KY-00040 AGENCY: U.S. Small Business Administration. ACTION: Amendment 2. SUMMARY: This is an amendment of the Presidential declaration of a major disaster for the Commonwealth of Kentucky (FEMA-1976-DR...

76 FR 31671 - Kentucky Disaster Number KY-00040

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-01

... SMALL BUSINESS ADMINISTRATION [Disaster Declaration 12599 and 12600] Kentucky Disaster Number KY-00040 AGENCY: U.S. Small Business Administration. ACTION: Amendment 1. SUMMARY: This is an amendment of the Presidential declaration of a major disaster for the Commonwealth of Kentucky (FEMA-1976-DR...

76 FR 37391 - Kentucky Disaster Number KY-00040

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-27

... SMALL BUSINESS ADMINISTRATION [Disaster Declaration 12599 and 12600] Kentucky Disaster Number KY-00040 AGENCY: U.S. Small Business Administration. ACTION: Amendment 4. SUMMARY: This is an amendment of the Presidential declaration of a major disaster for the Commonwealth of Kentucky (FEMA-1976-DR...

76 FR 35937 - Kentucky Disaster Number KY-00040

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-20

... U.S. SMALL BUSINESS ADMINISTRATION [Disaster Declaration 12599 and 12600] Kentucky Disaster Number KY-00040 AGENCY: U.S. Small Business Administration. ACTION: Amendment 3. SUMMARY: This is an amendment of the Presidential declaration of a major disaster for the Commonwealth of Kentucky (FEMA-1976-DR...

10 ways to cut 500 calories a day

MedlinePlus

... toppings. Just say "no" to fried food. Frying food adds lots of unhealthy calories and saturated fat to any dish. Instead of fried chicken or fish, choose grilled, broiled, or poached instead. And skip the French fries. A large serving of fries alone can ...

A Guidance Document for Kentucky's Oil and Gas Operators

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

Bender, Rick

The accompanying report, manual and assimilated data represent the initial preparation for submission of an Application for Primacy under the Class II Underground Injection Control (UIC) program on behalf of the Commonwealth of Kentucky. The purpose of this study was to identify deficiencies in Kentucky law and regulation that would prevent the Kentucky Division of Oil and Gas from receiving approval of primacy of the UIC program, currently under control of the United States Environmental Protection Agency (EPA) in Atlanta, Georgia.

Comparison of the frying performance of olive oil and palm superolein.

PubMed

Romano, Raffaele; Giordano, Anella; Vitiello, Simona; Grottaglie, Laura Le; Musso, Salvatore Spagna

2012-05-01

Deep-fat frying is an important method of food preparation in which foods are immersed in hot oil. Repeated use of frying oils is a common practice, and in the presence of atmospheric oxygen it produces various undesirable reactions in used oils. Stable frying oils usually require low linolenic acid (LnA < 3%), increased oleic acid (OA > 40%), and decreased linoleic acid (LA < 50%). The aim of this study was to establish the behavior of palm superolein (PSO) (OA 45%; LA 12.5%; LnA 0.2%) and olive oil (OO) during repeated, discontinuous deep frying of French fries. The behavior of the oils under controlled heating conditions was also studied by maintaining all of the process variables the same as those in deep frying, except that there was no food in the oil. The PSO selected to be tested in this study may represent an alternative to OO as a frying medium. Although PSO presented a faster increase in some oxidation indices, such as free fatty acid and total polar compounds, for other indicators, PSO showed better behavior than OO (less formation of C8:0 and lower peroxide value). © 2012 Institute of Food Technologists®

Sesamol as a natural antioxidant for frying oil

USDA-ARS?s Scientific Manuscript database

Sesamol is relatively inexpensive and well-documented to have strong antioxidant activity and health benefits. However, it is not being used in the food industry for frying oil yet. In this study, to demonstrate the practical use of sesamol as antioxidant, it was tested in a miniaturized frying de...

Experimental maintenance painting on various bridge projects : Kentucky Highway Investigative Task 40

DOT National Transportation Integrated Search

2002-02-01

The Kentucky Transportation Center (KTC) at the University of Kentucky has performed a series of research studies for the Kentucky Transportation Cabinet (KYTC) to monitor various experimental bridge painting projects and conduct investigative work f...

Processing treatments for mitigating acrylamide formation in sweetpotato French fries.

PubMed

Truong, Van-Den; Pascua, Yvette T; Reynolds, Rong; Thompson, Roger L; Palazoğlu, T Koray; Mogol, Burce Atac; Gökmen, Vural

2014-01-08

Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.

The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions.

PubMed

Morales, F J; Arribas-Lorenzo, G

2008-07-15

Colour, moisture, hydroxymethylfurfural (HMF) and acrylamide (AA) were investigated in traditional Spanish churros. Samples were deep-fried in sunflower oil at lab-scale temperatures of 180, 190 and 200°C and for frying times of 2, 3, 5 and 7min. Fresh made churros were also obtained from local producers. HMF ranged from 1.2±0.02 to 221.4±2.02mg/kg for lab-scale experiments and an average of 74.3±47.5mg/kg was recorded in commercial samples. AA ranged from below the limit of quantitation to 90±0.6μg/kg for lab-scale experiments and an average of 46±24.5μg/kg was measured in commercial samples. Temperatures between 185 and 200°C are commonly used to obtain churros with an acceptable palatability and a crispy surface. However, HMF and AA levels increased nearly two-fold from 190 to 200°C at the same frying times, indicating that a more precise control of frying temperatures is required to minimize their formation. Copyright © 2007 Elsevier Ltd. All rights reserved.

Vocal fry may undermine the success of young women in the labor market.

PubMed

Anderson, Rindy C; Klofstad, Casey A; Mayew, William J; Venkatachalam, Mohan

2014-01-01

Vocal fry is speech that is low pitched and creaky sounding, and is increasingly common among young American females. Some argue that vocal fry enhances speaker labor market perceptions while others argue that vocal fry is perceived negatively and can damage job prospects. In a large national sample of American adults we find that vocal fry is interpreted negatively. Relative to a normal speaking voice, young adult female voices exhibiting vocal fry are perceived as less competent, less educated, less trustworthy, less attractive, and less hirable. The negative perceptions of vocal fry are stronger for female voices relative to male voices. These results suggest that young American females should avoid using vocal fry speech in order to maximize labor market opportunities.

Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation.

PubMed

Merino, Leonardo; Darnerud, Per Ola; Toldrá, Fidel; Ilbäck, Nils-Gunnar

2016-01-01

The food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver paté and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products.

Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation

PubMed Central

Merino, Leonardo; Darnerud, Per Ola; Toldrá, Fidel; Ilbäck, Nils-Gunnar

2016-01-01

ABSTRACT The food additive nitrite (E249, E250) is commonly used in meat curing as a food preservation method. Because of potential negative health effects of nitrite, its use is strictly regulated. In an earlier study we have shown that the calculated intake of nitrite in children can exceed the acceptable daily intake (ADI) when conversion from dietary nitrate to nitrite is included. This study examined time-dependent changes in nitrite levels in four Swedish meat products frequently eaten by children: pork/beef sausage, liver paté and two types of chicken sausage, and how the production process, storage and also boiling (e.g., simmering in salted water) and frying affect the initial added nitrite level. The results showed a steep decrease in nitrite level between the point of addition to the product and the first sampling of the product 24 h later. After this time, residual nitrite levels continued to decrease, but much more slowly, until the recommended use-by date. Interestingly, this continuing decrease in nitrite was much smaller in the chicken products than in the pork/beef products. In a pilot study on pork/beef sausage, we found no effects of boiling on residual nitrite levels, but frying decreased nitrite levels by 50%. In scenarios of time-dependent depletion of nitrite using the data obtained for sausages to represent all cured meat products and including conversion from dietary nitrate, calculated nitrite intake in 4-year-old children generally exceeded the ADI. Moreover, the actual intake of nitrite from cured meat is dependent on the type of meat source, with a higher residual nitrite levels in chicken products compared with pork/beef products. This may result in increased nitrite exposure among consumers shifting their consumption pattern of processed meats from red to white meat products. PMID:26743589

Floods of January-February 1957 in southeastern Kentucky and adjacent areas

USGS Publications Warehouse

,

1964-01-01

Heavy rains over an extensive area on January 27-February 2, caused extreme flooding in southeastern Kentucky and adjacent areas in West Virginia, Virginia, and Tennessee. Total rainfall for the storm period ranged from 6-9 inches over most of the report area and was 12? inches at the eastern end of the Virginia-Kentucky State line. The principal basins affected by the storm were those of the Big Sandy, Kentucky, Cumberland, and Tennessee Rivers. Maximum discharge of record occurred in many streams. On Levisa Fork near Grundy, Va., the peak discharge of 33,200 cfs was 50 percent greater than the previous maximum in 17 years of record and was 3.3 times the mean annual flood. The peak discharges on-tributaries of the Kentucky River and on ,the Holston and Clinch Rivers were also the greatest of record and .those on the upper Cumberland River were nearly as great as .those during the historic floods of 1918 and 1946. Total flood damage was estimated at $61 million of which $39 million was in the Big Sandy River basin (mostly in Kentucky) and $15 million was in the Kentucky River basin--$52 million of the total damage was in Kentucky.

Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

PubMed Central

Woods, Kristin; Lea, Jeanne M.; Brashear, Suzanne S.; Boue, Stephen M.; Daigle, Kim W.; Bett-Garber, Karen L.

2018-01-01

Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of different batters (rice, corn, and wheat) and the effect of par frying on the composition and texture properties of baked catfish. Catfish fillets were cut strips and then coated with batters, which had similar viscosities. Half of the strips were par fried in 177 °C vegetable oil for 1 min and the other half were not par fried. Samples were baked at 177 °C for 25 min. Analysis included % batter adhesion, cooking loss, protein, lipid, ash, and moisture, plus hardness and fracture quality measured using a texture analyzer. A trained sensory panel evaluated both breading and flesh texture attributes. Results found the lipid content of par fried treatments were significantly higher for both corn and wheat batters than for non-par fried treatments. Sensory analysis indicated that the texture of the coatings in the par fried treatments were significantly greater for hardness attributes. Fillet flakiness was significantly greater in the par fried treatments and corn-based batters had moister fillet strips compared to the wheat flour batters. Texture analyzer hardness values were higher for the par fried treatments. PMID:29570660

Projections of Distributed Photovoltaic Adoption in Kentucky through 2040

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

Gagnon, Pieter; Das, Paritosh

2017-06-21

NREL has used the dGen (Distributed Generation Market Demand Model) to project the adoption of distributed Photovoltaics in Kentucky through 2040. This analysis was conducted by the STAT Network at the request of the Kentucky Energy Office.

A Kentucky Journey--African American Heritage. Teacher's Guide.

ERIC Educational Resources Information Center

Kentucky Historical Society, Frankfort.

This guide to the core exhibit of the Kentucky History Center (Frankfort) focuses on African American history in the commonwealth of Kentucky. The guide extracts text from seven of the exhibit's chronological areas and lists environments, displays, and other exhibit features to help students understand some of the events that shaped the African…

511 case studies : Kentucky

DOT National Transportation Integrated Search

2000-11-01

This document is the first of five case studies planned on the implementation of statewide 511 transportation information abbreviated telephone dialing codes. It provides a current snapshot of the progress being made in Kentucky

Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

USDA-ARS?s Scientific Manuscript database

Catfish is often consumed as a breaded and battered fried product; however, baking is considered a healthier alternative to frying. One method of improving the texture properties of baked products is to par fried prior to baking. The objective of this study was to examine the effect of par frying ...

Analysis of traffic crash data in Kentucky : 1997-2001.

DOT National Transportation Integrated Search

2002-08-01

This report documents an analysis of traffic crash data in Kentucky for the years of 1997 through 2001. A primary objective of this study was to determine average crash statistics for Kentucky highways. Average and critical numbers and rates of crash...

Analysis of traffic accident data in Kentucky (1986-1990)

DOT National Transportation Integrated Search

1991-09-01

This report includes an analysis of traffic accident data in Kentucky for the years of 1986-1990. A primary objectve of this study was to determine average statistics for kentucky highways. Average and critical number and rates of accidents were calc...

Analysis of traffic crash data in Kentucky (2011-2015).

DOT National Transportation Integrated Search

2016-09-01

This report documents an analysis of traffic crash data in Kentucky for the years of 2011 through 2015. A primary objective of this study was to determine average crash statistics for Kentucky highways. Rates were calculated for various types of high...

Analysis of traffic crash data in Kentucky (1997-2001)

DOT National Transportation Integrated Search

2002-08-01

This report documents an analysis of traffic crash data in Kentucky for the years of 1997 through 2001. A primary objective of this study was to determine average crash statistics for Kentucky highways. Average and critical numbers and rates of crash...

Analysis of Traffic Crash Data in Kentucky (2012-2016).

DOT National Transportation Integrated Search

2017-09-01

This report documents an analysis of traffic crash data in Kentucky for the years of 2012 through 2016. A primary objective of this study was to determine average crash statistics for Kentucky highways. Rates were calculated for various types of high...

Analysis of traffic crash data in Kentucky (2009-2013).

DOT National Transportation Integrated Search

2014-09-01

This report documents an analysis of traffic crash data in Kentucky for the years of 2009 through 2013. A primary objective of this study was to determine average crash statistics for Kentucky highways. Rates were calculated for various types of high...

Analysis of traffic accident data in Kentucky (1994-1998)

DOT National Transportation Integrated Search

1999-09-01

This report includes an analysis of traffic accident data in Kentucky for the years of 1994 through 1998. A primary objective of this study was to determine average accident statistics for Kentucky highways. Average and critical numbers and rates of ...

Analysis of traffic crash data in Kentucky (1996-2000)

DOT National Transportation Integrated Search

2001-09-01

This report documents an analysis of traffic crash data in Kentucky for the years of 1996 through 2000. A primary objective of this study was to determine average crash statistics for Kentucky highways. Average and critical numbers and rates of crash...

Analysis of traffic crash data in Kentucky : 1996-2000.

DOT National Transportation Integrated Search

2001-09-01

This report documents an analysis of traffic crash data in Kentucky for the years of 1996 through 2000. A primary objective of this study was to determine average crash statistics for Kentucky highways. Average and critical numbers and rates of crash...

Analysis of traffic crash data in Kentucky : 2002-2006.

DOT National Transportation Integrated Search

2007-09-01

This report includes an analysis of traffic accident data in Kentucky for the years of 2002 through 2006. A primary objective of this study was to determine average accident statistics for Kentucky highways. Average and critical numbers and rates of ...

Analysis of traffic crash data in Kentucky : 2000-2004.

DOT National Transportation Integrated Search

2005-08-01

This report includes an analysis of traffic accident data in Kentucky for the years of 2000 through 2004. A primary objective of this study was to determine average crash statistics for Kentucky highways. Average and critical numbers and rates of cra...

Analysis of traffic crash data in Kentucky : 1998-2002.

DOT National Transportation Integrated Search

2003-09-01

This report documents an analysis of traffic accident data in Kentucky for the years of 1998 through 2002. A primary objective of this study was to determine average crash statistics for Kentucky highways. Average and critical numbers and rates of cr...

Analysis of traffic crash data in Kentucky : 2001-2005.

DOT National Transportation Integrated Search

2006-08-01

This report includes an analysis of traffic accident data in Kentucky for the years of 2001 through 2005. A primary objective of this study was to determine average crash statistics for Kentucky highways. Average and critical rates of crashes were ca...

Analysis of traffic crash data in Kentucky : 2003-2007.

DOT National Transportation Integrated Search

2008-08-01

This report includes an analysis of traffic accident data in Kentucky for the years of 2003 through 2007. A primary objective of this study was to determine average accident statistics for Kentucky highways. Average and critical numbers and rates of ...

Analysis of traffic crash data in Kentucky : 2005-2009.

DOT National Transportation Integrated Search

2010-08-01

This report documents an analysis of traffic crash data in Kentucky for the years of 2005 through 2009. A primary objectives of this study was to determine average crash statistics for Kentucky highways. Average and critical numbers and rates of cras...

Analysis of traffic crash data in Kentucky : 2004-2008.

DOT National Transportation Integrated Search

2009-09-01

The report documents an analysis of traffic crash data in Kentucky for the years of 2004 through 2008. A primary objective of this study was to determine average crash statistics for Kentucky highways. Average and critical numbers and rates of crashe...

Conversational Entrainment of Vocal Fry in Young Adult Female American English Speakers.

PubMed

Borrie, Stephanie A; Delfino, Christine R

2017-07-01

Conversational entrainment, the natural tendency for people to modify their behaviors to more closely match their communication partner, is examined as one possible mechanism modulating the prevalence of vocal fry in the speech of young American women engaged in spoken dialogue. Twenty young adult female American English speakers engaged in two spoken dialogue tasks-one with a young adult female American English conversational partner who exhibited substantial vocal fry and one with a young adult female American English conversational partner who exhibited quantifiably less vocal fry. Dialogues were analyzed for proportion of vocal fry, by speaker, and two measures of communicative success (efficiency and enjoyment). Participants employed significantly more vocal fry when conversing with the partner who exhibited substantial vocal fry than when conversing with the partner who exhibited quantifiably less vocal fry. Further, greater similarity between communication partners in their use of vocal fry tracked with higher scores of communicative efficiency and communicative enjoyment. Conversational entrainment offers a mechanistic framework that may be used to explain, to some degree, the frequency with which vocal fry is employed by young American women engaged in spoken dialogue. Further, young American women who modulated their vocal patterns during dialogue to match those of their conversational partner gained more efficiency and enjoyment from their interactions, demonstrating the cognitive and social benefits of entrainment. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

Formation and mitigation of heterocyclic aromatic amines in fried pork.

PubMed

Zhang, Yan; Yu, Chundi; Mei, Jingbo; Wang, Shuo

2013-01-01

Heterocyclic aromatic amines (HAAs) are potent mutagens and carcinogens generated during the heat processing of meat. HAAs, which are abundant in processed meat products, include 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP). The content of these three HAAs in fried pork was determined by LC-MS/MS. The effects of frying time and temperature, sample shape, and addition of antioxidants on the generation of HAAs were investigated. The results show that HAAs were produced during frying, and their levels increased with increasing frying time and temperature. Pork patties had the highest concentration of HAAs compared with pork meatballs and pork strips. The addition of antioxidant of bamboo leaves (AOB), liquorice extract, tea polyphenol, phytic acid and sodium iso-ascorbate to pork before frying had an inhibitory effect on HAA generation, with AOB being the most effective antioxidant. Inhibition levels of nearly 69.73% for MeIQx, 53.59% for 4,8-DiMeIQx and 77.07% for PhIP in fried pork were achieved when the concentrations of AOB added were 0.02, 0.01 and 0.10 g kg⁻¹, respectively.

Kentucky, 2010—forest inventory and analysis factsheet

Treesearch

Christopher M. Oswalt

2012-01-01

This publication provides an overview of forest resource attributes for the Commonwealth of Kentucky based on an annual inventory conducted by the Forest Inventory and Analysis (FIA) Program at the Southern Research Station of the U.S. Department of Agriculture Forest Service in cooperation with the Kentucky Department of Natural Resources Division of Forestry. These...

Eastern Kentucky Teacher and Administrative Stress: Part II

ERIC Educational Resources Information Center

Wright, Sam; Ballestero, Victor

2012-01-01

The purpose of this research was to survey selected Eastern Kentucky Teachers (Elementary, Middle, and High School) to collect data about stress in public schools. This was a continuation study for Eastern Kentucky that collected data on how men and women teachers and men and women administrators handle stress. A stress survey (Appendix C) was…

Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil.

PubMed

An, Ke-Jing; Liu, Yu-Lan; Liu, Hai-Lan

2017-09-01

Deep-fried dough sticks (a Chinese traditional breakfast) were fried individually in peanut, sunflower, rapeseed, rice bran, soybean and palm oil without any time lag for 32 h (64 batches fried, each for 30 min) and fried oil samples were obtained every 2 h. The frying-induced changes in the levels of total polar compounds (TPC) and polycyclic aromatic hydrocarbons (PAHs) were investigated by edible oil polar compounds (EOPC) fast separation chromatographic system and gas chromatography-mass spectrometry (GC-MS), respectively. The correlations were analysed of TPC with benzo[a]pyrene (BaP), TPC and PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) as well as TPC with PAH16 (USEPA 16 PAHs). The results revealed that the levels of TPC and PAHs in fried oil considerably increased with frying time, and the type of oil affected their formation, which could inform the choice of oil for frying. The total BaP equivalents (∑BaPeq) concentrations in fresh oil and in oil whose TPC exceeded 27% were 2.14-13.48 and 5.78-10.80 μg kg -1 , respectively, which means that the carcinogenic potency of frying oil was more pronounced than that of fresh oil. In addition, the TPC concentration was significantly correlated with the concentrations of the sum of the 16 PAHs, PAH4 and BaP, so that the levels of PAHs could be predicted according to the levels of TPC in fried oil. In European standards, the rejection point for TPC in frying oil should be recalculated when considered PAHs. In all, the concentration of PAHs is a vital factor for ensuring the safety of frying oil.

Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices.

PubMed

Maity, Tanushree; Bawa, A S; Raju, P S

2014-01-01

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunter L (*) value decreased significantly (P < 0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

31 CFR 585.314 - Goods and services originating in the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

..., grown, or processed within the FRY (S&M); (b) Goods which have entered into the commerce of the FRY (S&M... FRY (S&M). 585.314 Section 585.314 Money and Finance: Treasury Regulations Relating to Money and... HERZEGOVINA SANCTIONS REGULATIONS General Definitions § 585.314 Goods and services originating in the FRY (S&M...

Southern Illinois and Western Kentucky, USA

NASA Image and Video Library

1973-06-22

SL2-81-194 (22 June 1973) --- This view of southern Illinois and Western Kentucky (37.0N, 88.5W), with the winding Ohio River in between also illustrates the rich agriculture potential of the flood plains in the river bottom lands. To the east are the waters of Lake Kentucky and Lake Barkley which flow into the Ohio at Paducah, KY and may be seen stretching for several miles. Except for the Land Between the Lakes State Park, Extensive agriculture may be seen throughout the area. Photo credit: NASA

Towards developing Kentucky's landscape change maps

USGS Publications Warehouse

Zourarakis, D.P.; Lambert, S.C.; Palmer, M.

2003-01-01

The Kentucky Landscape Snapshot Project, a NASA-funded project, was established to provide a first baseline land cover/land use map for Kentucky. Through this endeavor, change detection will be institutionalized, thus aiding in decision-making at the local, state, and federal planning levels. 2002 Landsat 7 imaginery was classified following and Anderson Level III scheme, providing an enhancement over the 1992 USGS National Land Cover Data Set. Also as part of the deliverables, imperviousness and canopy closure layers were produced with the aid of IKONOS high resolution, multispectral imagery.

Status of H-Coal commercial activities. [Kentucky

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

Hicks, H.N. Jr.

1981-01-01

The H-Coal process is a development of Hydrocarbon Research, Inc. (HRI). It converts coal by catalytic hydrogenation to substitutes for petroleum ranging from a low sulfur fuel oil to an all distillate synthetic crude, the latter representing a potential source of raw material for the petrochemical industry. The process is a related application to HRI's H-Oil process which is used commercially for the desulfurization of residual oils from crude oil refining. A large scale pilot plant was constructed at Catlettsburg, Kentucky that is designed to process 200 to 600 TPD of coal. The paper includes an update on the keymore » activities associated with the Breckinridge Project: Pilot Plant H-Coal at Catlettsburg, Kentucky; commercial design activities in Houston; and permit and EIS activities for the Addison, Kentucky plant site.« less

Globally Competitive, Locally Engaged: The Case of Kentucky

ERIC Educational Resources Information Center

McGuinness, Aims C., Jr.

2008-01-01

The Commonwealth of Kentucky, a state with among the lowest levels of per capita income and education attainment in the United States, embarked on an ambitious set of higher education reforms in 1997 aimed at elevating the state to the national average of educational attainment by 2020. At the time of their enactment, the Kentucky reforms were…

Eastern Kentucky Teacher and Administrative Stress: Part III

ERIC Educational Resources Information Center

Wright, Sam; Ballestero, Victor

2012-01-01

The purpose of this research was to survey randomly selected Eastern Kentucky Superintendents to collect data about stress in public schools. This was the third year of a continuation study for Eastern Kentucky that collected data on how men and women teachers and men and women administrators handle stress. A stress survey (Appendix A) was sent to…

Womanpower in the United States and in Kentucky.

ERIC Educational Resources Information Center

Huelsman, B. Ryle

By 1975, the Kentucky and United States female labor force participation rates were both 41 percent. Although pre-World War II data are lacking for the Commonwealth, it was not until 1950 that the labor force participation rate for Kentucky women reached 20.4 percent, a figure achieved nationally as early as 1920. The distribution of women to men…

Farm Crisis in Kentucky: What Can We Do?

ERIC Educational Resources Information Center

Ilvento, Thomas W.; Christenson, James A.

1986-01-01

A new era of farming is evolving in Kentucky. Resulting primarily from the loss of medium-sized operations, there has been a decline in the total number of farms. The real value of farmland dropped 16% in Kentucky between 1981 and 1985. More farmers are seeking off-farm employment in order to continue family operations. Similarly, more farmers…

A Cooperative Career Education Project Involving the Fayette County Schools, Eastern Kentucky University, and Central Kentucky Vocational Region. Volume I. Final Report.

ERIC Educational Resources Information Center

Jenkins, John D.

The 3-year project was intended to provide for a systematic delivery of career development experiences within each of the three institutions involved--Fayette County Schools, Eastern Kentucky University, and the Central Kentucky Vocational Region--with central activity located in the Fayette County Schools. Major project themes centered on…

Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices

PubMed Central

Bawa, A. S.; Raju, P. S.

2014-01-01

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunter L * value decreased significantly (P < 0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C. PMID:26904648

Kentucky and SREB

ERIC Educational Resources Information Center

Southern Regional Education Board (SREB), 2009

2009-01-01

The Southern Regional Education Board is a nonprofit organization that works collaboratively with Kentucky and 15 other member states to improve education at every level--from pre-K to postdoctoral study--through many effective programs and initiatives. SREB's "Challenge to Lead" Goals for Education, which call for the region to lead the…

Kentucky Information Dissemination System. Fall Dissemination Conference Follow-Up.

ERIC Educational Resources Information Center

Kentucky State Dept. of Education, Frankfort. Office of Communication Services.

Describing a state conference on information dissemination held in November 1979 in Frankfort, Kentucky, this report contains conference materials and evaluations of the mini-seminars and awareness sessions conducted there. Materials include a final agenda, seminar and roundabout topics, a description of the Kentucky Department of Education…

Kentucky DOE EPSCoR Program

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

Grulke, Eric; Stencel, John

2011-09-13

The KY DOE EPSCoR Program supports two research clusters. The Materials Cluster uses unique equipment and computational methods that involve research expertise at the University of Kentucky and University of Louisville. This team determines the physical, chemical and mechanical properties of nanostructured materials and examines the dominant mechanisms involved in the formation of new self-assembled nanostructures. State-of-the-art parallel computational methods and algorithms are used to overcome current limitations of processing that otherwise are restricted to small system sizes and short times. The team also focuses on developing and applying advanced microtechnology fabrication techniques and the application of microelectrornechanical systems (MEMS)more » for creating new materials, novel microdevices, and integrated microsensors. The second research cluster concentrates on High Energy and Nuclear Physics. lt connects research and educational activities at the University of Kentucky, Eastern Kentucky University and national DOE research laboratories. Its vision is to establish world-class research status dedicated to experimental and theoretical investigations in strong interaction physics. The research provides a forum, facilities, and support for scientists to interact and collaborate in subatomic physics research. The program enables increased student involvement in fundamental physics research through the establishment of graduate fellowships and collaborative work.« less

Implementation and Effects of LDC and MDC in Kentucky Districts. Policy Brief No. 13

ERIC Educational Resources Information Center

Herman, Joan; Epstein, Scott; Leon, Seth; Matrundola, Deborah La Torre; Reber, Sarah; Choi, Kilchan

2015-01-01

Kentucky has been a leader in the movement to more rigorous college and career ready standards to support their students' success in the 21st century. Kentucky was the first state to adopt new college and career ready standards (CCRS)--termed the Kentucky Core Academic Standards. Many of Kentucky's districts have moved proactively and…

Analysis of spectral identifier of fatty acid functional group of packaging frying oil and bulk frying oil with the effect of repeated heating using FTIR (Fourier Transform InfraRed) spectroscopy

NASA Astrophysics Data System (ADS)

Putri, Vinda Dwi Dini; Nasution, Aulia M. T.

2016-11-01

Frying oil is a cooking medium that is commonly used in Indonesia. Frying process can lead changes in the properties of frying oil. Heating oil with high temperature and many repetition will cause degradation in oil and may cause health problems, such as cholesterol, induces heart disease, and cancer. Degradation of the frying oil can be determined based on changes in the cluster function of fatty acids due to the heating influence. Therefore, it is necessary to test the frying oil under treatments with variety of time heating using a spectrometer Fourier Transform Infrared (FTIR). Spectra from FTIR was processed using derivative spectroscopy method to clearly see the difference in the measured spectra. Range spectra of interest is at wavelength of 13,500 to 14,200 nm i.e. indicating the double bond of carbon in molecule HC = CH. The analysis was performed by calculating the area of the spectral curve from the respected 2nd order derivative. Result show that the absorbance of packaging frying oil is higher than the bulk frying oil. In addition, heating of frying oil can decrease the area of respected 2nd order derivative. Packaging frying oil heating on 30 minutes which has the area of spectral curve of 0.904217 decrease become 0.881394 after 3 times heating. While the bulk frying oil heating 30 minutes, in the first heating which has area of spectral curve of 0.916089 decrease become 0.865379 after 3 times heating. The decline in the area of the curve occurs due to breakdown of the double bond of carbon in the molecule HC = CH that caused by heating at high temperatures and repeated heating.

Regionalization of harmonic-mean streamflows in Kentucky

USGS Publications Warehouse

Martin, Gary R.; Ruhl, Kevin J.

1993-01-01

Harmonic-mean streamflow (Qh), defined as the reciprocal of the arithmetic mean of the reciprocal daily streamflow values, was determined for selected stream sites in Kentucky. Daily mean discharges for the available period of record through the 1989 water year at 230 continuous record streamflow-gaging stations located in and adjacent to Kentucky were used in the analysis. Periods of record affected by regulation were identified and analyzed separately from periods of record unaffected by regulation. Record-extension procedures were applied to short-term stations to reducetime-sampling error and, thus, improve estimates of the long-term Qh. Techniques to estimate the Qh at ungaged stream sites in Kentucky were developed. A regression model relating Qh to total drainage area and streamflow-variability index was presented with example applications. The regression model has a standard error of estimate of 76 percent and a standard error of prediction of 78 percent.

Race to the Top - Early Learning Challenge: 2014 Annual Performance Report Kentucky

ERIC Educational Resources Information Center

Race to the Top - Early Learning Challenge, 2015

2015-01-01

This Race to the Top - Early Learning Challenge (RTT-ELC) annual performance report for the year 2014 describes Kentucky's accomplishments, lessons learned, challenges, and strategies Kentucky will implement to address those challenges. In December of 2013, Kentucky received notice that they would join 19 other States as a winner of the Race to…

Results Matter: A Decade of Difference in Kentucky's Public Schools, 1990-2000.

ERIC Educational Resources Information Center

Kentucky State Dept. of Education, Frankfort.

In 1989, the Kentucky Supreme Court ruled that Kentucky's education system was unconstitutional and invalidated the entire body of school law. In response, the General Assembly passed the Kentucky Education Reform Act of 1990 (KERA), a completely new educational system. This report upon the 10th anniversary of KERA's passage documents how key…

Microbiological hazard identification and exposure assessment of poultry products sold in various localities of Hyderabad, India.

PubMed

Sudershan, Rao V; Naveen Kumar, R; Kashinath, L; Bhaskar, V; Polasa, K

2012-01-01

A study was carried out to identify microbiological hazards and assess their exposure associated with consumption of poultry based street food served in different localities of Hyderabad. The study indicated that chicken 65, chicken fried rice, chicken noodles, chicken Manchuria and chilly chicken are the most common recipes. A process flow diagram was developed to identify critical control points in the food item. After analysis of the samples at each level of preparation, it was observed that rice and noodles were kept at room temperature for about 5-6 hrs which was a critical control point. A total of 376 samples including chicken fried rice, chicken noodles, boiled noodles and boiled rice were collected from circle 1, 2, 3, 4, 5, 6, and 7 of Greater Hyderabad municipal corporation (GHMC) and analyzed for microbiological examination. The most prevalent pathogenic bacteria isolated were S. aureus (3.4 log 10 cfu/g) and B. cereus (3.4 log 10 cfu/g). Salmonella spp. was present in salads (3.2 log 10 cfu/g) and hand washings of the food handler (3.5 log 10 cfu/g). Salmonella contamination was found in salads served along with chicken fried rice and chicken noodles than in the food.

Microbiological Hazard Identification and Exposure Assessment of Poultry Products Sold in Various Localities of Hyderabad, India

PubMed Central

Sudershan, Rao V.; Naveen Kumar, R.; Kashinath, L.; Bhaskar, V.; Polasa, K.

2012-01-01

A study was carried out to identify microbiological hazards and assess their exposure associated with consumption of poultry based street food served in different localities of Hyderabad. The study indicated that chicken 65, chicken fried rice, chicken noodles, chicken Manchuria and chilly chicken are the most common recipes. A process flow diagram was developed to identify critical control points in the food item. After analysis of the samples at each level of preparation, it was observed that rice and noodles were kept at room temperature for about 5-6 hrs which was a critical control point. A total of 376 samples including chicken fried rice, chicken noodles, boiled noodles and boiled rice were collected from circle 1, 2, 3, 4, 5, 6, and 7 of Greater Hyderabad municipal corporation (GHMC) and analyzed for microbiological examination. The most prevalent pathogenic bacteria isolated were S. aureus (3.4 log 10 cfu/g) and B. cereus (3.4 log 10 cfu/g). Salmonella spp. was present in salads (3.2 log 10 cfu/g) and hand washings of the food handler (3.5 log 10 cfu/g). Salmonella contamination was found in salads served along with chicken fried rice and chicken noodles than in the food. PMID:22593705

76 FR 53142 - Kentucky; Major Disaster and Related Determinations

Federal Register 2010, 2011, 2012, 2013, 2014

2011-08-25

... Stafford Act for Public Assistance and Hazard Mitigation will be limited to 75 percent of the total... declaration of a major disaster for the Commonwealth of Kentucky (FEMA-4008-DR), dated July 25, 2011, and...''), as follows: I have determined that the damage in certain areas of the Commonwealth of Kentucky...

High-Temperature Natural Antioxidant Improves Soy Oil for Frying

USDA-ARS?s Scientific Manuscript database

The objectives of this study were to determine the frying stability of soybean oil (SBO) treated with a natural citric acid-based antioxidant, EPT-OILShield able to withstand high temperatures and to establish the oxidative stability of food fried in the treated oil. Soybean oil with 0.05% and 0.5%...

Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil.

PubMed

Ma, Jin-Kui; Zhang, Han; Tsuchiya, Tomohiro; Akiyama, Yoshinobu; Chen, Jie-Yu

2015-04-01

This study was carried out to investigate the frying performance of Kizakinonatane (Brassica napus) oil during deep-fat frying of frozen French fries with/without replenishment. Commercial regular canola oil was used for comparison. The frying oils were used during intermittent frying of frozen French fries at 180, 200, and 220 ℃ for 7 h daily over four consecutive days. The Kizakinonatane oil exhibited lower levels of total polar compounds, carbonyl value, and viscosity as well as comparable color (optical density) values to that of the canola oil. The monounsaturated fatty acid/polyunsaturated fatty acid ratios were lower than that of canola oil, whereas the polyunsaturated fatty acid/saturated fatty acid ratios are higher than that of canola oil after heating. Results showed that fresh Kizakinonatane oil contains higher levels of acid value, viscosity, optical density values, tocopherols, and total phenolics contents than that of canola oil. Replenishment with fresh oil had significant effects on all chemical and physical parameters, except the acid value of the Kizakinonatane oil during frying processes. Based on the results, the Kizakinonatane oil is inherently suitable for preparing deep-fried foods at high temperatures. © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

6. View northeast of Ten Acre Lot with Joseph Fry ...

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

6. View northeast of Ten Acre Lot with Joseph Fry Farm complex (center) and Beehive House (right)in the background - Joseph Fry Farm Landscape, 2153 South County Trail Road (U.S. Route 2), East Greenwich, Kent County, RI

Occurrence of heterocyclic amines in several home-cooked meat dishes of the Spanish diet.

PubMed

Busquets, R; Bordas, M; Toribio, F; Puignou, L; Galceran, M T

2004-03-25

Heterocyclic amines (HAs) were determined in several of the most frequently eaten meat dishes in Spain such as fried beef hamburger, fried pork loin, fried chicken breast, fried pork sausages, griddled chicken breast, griddled lamb steak and griddled beef steak. All of the products tested were household cooked. The HAs were analysed in the selected meat dishes using an analytical method based on solid-phase extraction followed by liquid chromatography coupled to tandem mass spectrometry. DMIP, MeIQx, 4,8-DiMeIQx, Norharman, Harman, PhIP, Trp-P-1, AalphaC and MeAalphaC were the amines most frequently found at concentrations of up to 47 ng g(-1) of cooked meat. Glu-P-2, IQ, MeIQ, Glu-P-1, 7,8-DiMeIQx and Trp-P-2 were only found in a few of the meat dishes and their concentrations were lower than 1 ng g(-1) of cooked meat. The highest amounts of HAs, especially PhIP and DMIP, were formed in fried chicken breast and the lowest were formed in fried beef hamburger and in fried pork sausages. Daily intake of HAs in Spain was estimated at 606 ng of mutagenic HAs per capita and day, DMIP and PhIP being the main contributors.

The Implementation of Kentucky's School-Based Decision Making Program.

ERIC Educational Resources Information Center

Kentucky Univ., Lexington. Inst. on Education Reform.

This report describes what schools and educators across Kentucky are doing to implement school reform in school-based decision-making based on the Kentucky Education Reform Act of 1990 (KERA). The School-Based Decision Making (SBDM) component of KERA is a decentralized governance structure that vests great authority in SBDM councils operating at…

A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/prolonged deep fat frying process using chemical and FTIR spectroscopy.

PubMed

Srivastava, Yashi; Semwal, Anil Dutt

2015-02-01

The performance or quality of the Virgin coconut oil (VCO) during continuous/prolonged deep fat frying of soaked bengal gram dhal was evaluated at 180 °C ± 5 °C for 8 h with the help of physico-chemical and rheological parameters. Chemical changes indicated that the free fatty acid (FFA) content and TBA increased significantly (p ≤ 0.05) from 0.11 to 0.98 % lauric acid and 0.06 to 0.61 malonaldehyde/kg of oil respectively. Initially, the peroxide value (PV) of VCO sample was 3.25 meqO2/kg which increased to 9.12 meqO2/kg after 6 h of frying but at the end of frying the value of PV was again found to decrease (8.01 meqO2/kg). The regression coefficients (R(2)) between CD232, CT270 and frying time were 0.964 and 0.983 respectively. The L*, a* and b* colour values measured on the CIELAB colour scale showed a decrease in L* and increase in a*, b* values after 8 h of continuous frying. The p-AV and total polar compounds were increased significantly (p ≤ 0.05) from 2.41 to 17.93 and 2.77 to 8.14 % respectively. Initially, the viscosity of VCO was 49.87cp which increased to 69.87cp after 8 h of continuous frying. The FTIR spectra justify that VCO samples after 8 h of frying found to be stable and acceptable as there was no change occurred at 1,739 cm(-1) frequency which mainly corresponded to carbonylic compounds resulted from the hydroperoxide decompositions after 8 h of continuous frying.

Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing.

PubMed

Udomkun, Patchimaporn; Innawong, Bhundit; Siasakul, Chatchalai; Okafor, Christopher

2018-05-15

The effects were studied of two different adsorbent combinations (com I; bentonite: activated carbon: celite = 3:4:1 and com II; bentonite: activated clay: celite = 3:4:1 + 1% citric acid) on the physico-chemical changes of oil used continuously for deep-fat frying of chicken drumsticks. The results showed that the % FFA was reduced by 44.3, PV by 50.2, and FOS reading by 40.1% in com I whereas reductions of 41.6, 44.9, and 32.8%, respectively, were found in com II. The oil treated with com II exhibited a lighter color than with com I. The changes of oil color in com I were L ∗ 30.7, a ∗ 1.7, and b ∗ 31.9%; in com II they were 53.2, 19.1, and 39.5% respectively. The higher the L ∗ observed, the better the oil quality obtained because of the bleaching ability of adsorbents. Therefore, the use of such adsorbents is recommended for poultry processing. Copyright © 2017 Elsevier Ltd. All rights reserved.

Deep-frying food in extra virgin olive oil: a study by (1)H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium.

PubMed

Martínez-Yusta, Andrea; Guillén, María Dolores

2014-05-01

Three series of fourteen deep-frying experiments on three foods of very different compositions were carried out using extra virgin olive oil as the original frying medium. The aim of the study was to establish how the nature of the food being fried influences the composition of the frying medium. The changes in the composition of the frying media referred to the evolution of molar percentage of the different kinds of acyl groups, as well as to the evolution of the concentration of newly formed compounds such as aldehydes, epoxystearyl groups, primary and secondary alcohols were monitored in a simultaneous way by (1)H NMR spectroscopy. Changes due to hydrolytic processes were also considered. In addition, the evolution of the Iodine Value and percentage in weight of polar compounds was also analysed. The influence of food lipids migration to the frying medium on the composition of this latter was evidenced. Copyright © 2013 Elsevier Ltd. All rights reserved.

31 CFR 585.507 - Certain exportations to the FRY (S&M) authorized.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 31 Money and Finance: Treasury 3 2010-07-01 2010-07-01 false Certain exportations to the FRY (S&M... exportations to the FRY (S&M) authorized. (a) All transactions ordinarily incident to the exportation of any item, commodity, or product from the United States to or destined for the FRY (S&M) are authorized if...

[Рroblems of ensuring the safety of deep-fried fast food products].

PubMed

Simakova, I V; Perkel, R L; Kutkina, M N; Volovey, A G

There are no doubts that fast-food restaurants, where deep-frying is actively used, are now very popular in Russia. This article focuses on the problems of deep-fried food safety. During deep-frying a considerable amount of fat penetrates the food. That is why the safety of deep-fried food depends on the fat safety and quality, on the level of fat absorption, and on the intensity of oxidative changes of fat during storage. This article contains the results of the research, which demonstrate that in order to insure the safety of fast-food products it is necessary to introduce into normative and technical documents the following standards: peroxide value, acid value, content of oxidation products insoluble in petroleum ether, and content of epoxides in fat phase and to food mass. According to the current norms on content of oxidation products in deep-frying fat and allowed level of fat absorption by a food product equal to 20%, the recommended level of oxidation products insoluble in petroleum ether for French fries is not higher than 0.2% to the food mass. As a temporary measure we can recommend the level of epoxides not higher than 5 mmol/kg to the food mass. It is important to control the content of trans-isomers in deepfrying fat, it must be not higher than 2% of fatty acid mass. In order to lower fat absorption during French fries production it is recommended to use halffinished products of high readiness, and to air fry.

Determination of acrolein in french fries by solid-phase microextraction gas chromatography and mass spectrometry.

PubMed

Osório, Vanessa Moreira; de Lourdes Cardeal, Zenilda

2011-05-27

The frying of foods in the home can be a cause of indoor pollution due to the formation of acrolein. The emission of acrolein formed during frying in soybean, corn, canola, sunflower and palm oils was studied. A GC/MS method has been developed to determine acrolein in French fries using SPME as the sampling technique after derivatization with 2,4-dinitrophenylhydrazine (DNPH). Optimum SPME conditions included desorption at 250°C for 2min after an adsorption time of 10min at room temperature. The method presented good resolution, repeatability, detection and quantification limits, and linearity of response. French fries were prepared in five different oils with four frying steps. The results showed that changes in acrolein concentration occurred after frying potatoes in different types of oil and at different frying cycles. Potatoes fried in soybean oil contained the lowest concentration of acrolein. Shoestring potatoes contained a lower concentration of acrolein than potato chips and French fries, respectively, because of the higher surface/volume ratio. Copyright © 2010 Elsevier B.V. All rights reserved.

It's Up to Us! Broad Form Deeds in Kentucky.

ERIC Educational Resources Information Center

Zuercher, Melanie A., Ed.

This adult literacy curriculum best serves groups of students, but is also effective for one-on-one tutoring methods. The material covers the history of broad form deeds in Kentucky (instruments with which coal rights, but not the farmlands above the coal, were sold to mining companies) and includes four personal narratives of Kentucky residents…

Bill would establish pilot project for denturism in Kentucky.

PubMed

Campbell, C A

2000-04-01

HB 238 has been reported favorably to the floor of the House of Representatives by the Committee on Licensing and Occupations, but has not yet been acted upon by the full House. When asked whether he thought his legislation would be approved, Representative Burch said he thought the bill had a "50-50" chance of passing the Kentucky legislature this year. Sources within the Kentucky dental laboratory and dental communities disagree on the legislation's chances for passage. Some within the industry feel the legislation simply does not have enough votes to pass the General Assembly, primarily because of opposition from the Kentucky Dental Association. Others speculate that the bill has a better opportunity to be approved this year than it did in the previous years when it was introduced. The Kentucky General Assembly adjourns its session for the year 2000 on April 12, so there will be a quick answer to the question of whether HB 238 will be approved. The May issue of this column will provide details.

Maintenance paintings of various bridge projects during 2001-2002 : Kentucky Highway Investigative Task 42.

DOT National Transportation Integrated Search

2003-03-01

The Kentucky Transportation Center (KTC) at the University of Kentucky has performed a series of research studies for the Kentucky Transportation Cabinet (KYTC) to monitor various experimental bridge painting projects and conduct investigative work f...

Pilot Plant Production of Frozen Entree Items for the Navy

DTIC Science & Technology

1976-09-01

15 to 20 minutes to crisp chicken . 18 TABLE 4. Production Guide Used for Baked Lasagna Percent Recipe Weight Weight of for 100 por- Required...SUBMARINES NUTRITION ABSTRACT (tmtUmm «n rmm •!•* M miniWB «Ml Idmntlfr my MM* n—liij Six frozen meat entrees: Oven Fried Chicken , Swiss Steak...and forty pounds of Oven Fried Chicken and 200 pounds of each of the other five products were furnished to the Navy for the test. Additional portions

Kentucky's Individualized Kindergartens: A State Network Design for Early Intervention.

ERIC Educational Resources Information Center

Bright, B.; Cansler, D. P.

The KIK (Kentucky Individualized Kindergartens) project, a collaborative project between Kentucky's Department of Education and the Chapel Hill (NC) Training-Outreach project, is designed to serve high risk children. KIK provides early identification of high risk kindergarteners, development of individualized education programs, and implementation…

77 FR 47062 - Kentucky Municipal Power Agency; Notice of Filing

Federal Register 2010, 2011, 2012, 2013, 2014

2012-08-07

... DEPARTMENT OF ENERGY Federal Energy Regulatory Commission [Docket No. EL12-94-000] Kentucky Municipal Power Agency; Notice of Filing Take notice that on July 30, 2012, Kentucky Municipal Power Agency filed a Proposed Revenue Requirement for reactive supply service under Midwest Independent Transmission...

77 FR 61595 - Kentucky Municipal Power Agency; Notice of Filing

Federal Register 2010, 2011, 2012, 2013, 2014

2012-10-10

... DEPARTMENT OF ENERGY Federal Energy Regulatory Commission [Docket No. EL13-3-000] Kentucky Municipal Power Agency; Notice of Filing Take notice that on October 1, 2012, Kentucky Municipal Power Agency filed its Revised and Superseding Proposed Revenue Requirement for reactive supply service under...

Effect of Salmonella vaccination of breeder chickens on contamination of broiler chicken carcasses in integrated poultry operations.

PubMed

Dórea, Fernanda C; Cole, Dana J; Hofacre, Charles; Zamperini, Katherine; Mathis, Demetrius; Doyle, Michael P; Lee, Margie D; Maurer, John J

2010-12-01

While measures to control carcass contamination with Salmonella at the processing plant have been implemented with some success, on-farm interventions that reduce Salmonella prevalence in meat birds entering the processing plant have not translated well on a commercial scale. We determined the impact of Salmonella vaccination on commercial poultry operations by monitoring four vaccinated and four nonvaccinated breeder (parental) chicken flocks and comparing Salmonella prevalences in these flocks and their broiler, meat bird progeny. For one poultry company, their young breeders were vaccinated by using a live-attenuated Salmonella enterica serovar Typhimurium vaccine (Megan VAC-1) followed by a killed Salmonella bacterin consisting of S. enterica serovar Berta and S. enterica serovar Kentucky. The other participating poultry company did not vaccinate their breeders or broilers. The analysis revealed that vaccinated hens had a lower prevalence of Salmonella in the ceca (38.3% versus 64.2%; P < 0.001) and the reproductive tracts (14.22% versus 51.7%; P < 0.001). We also observed a lower Salmonella prevalence in broiler chicks (18.1% versus 33.5%; P < 0.001), acquired from vaccinated breeders, when placed at the broiler farms contracted with the poultry company. Broiler chicken farms populated with chicks from vaccinated breeders also tended to have fewer environmental samples containing Salmonella (14.4% versus 30.1%; P < 0.001). There was a lower Salmonella prevalence in broilers entering the processing plants (23.4% versus 33.5%; P < 0.001) for the poultry company that utilized this Salmonella vaccination program for its breeders. Investigation of other company-associated factors did not indicate that the difference between companies could be attributed to measures other than the vaccination program.

Quantification of the benefits of access management for Kentucky : final report.

DOT National Transportation Integrated Search

2006-07-01

This report describes the benefits quantification performed for the proposed access management plan for Kentucky. This study evaluates the capacity, safety and economic impacts associated with access management programs. The proposed Kentucky access ...

Genetic lineages of Salmonella enterica serovar Kentucky spreading in pet reptiles.

PubMed

Zając, Magdalena; Wasyl, Dariusz; Hoszowski, Andrzej; Le Hello, Simon; Szulowski, Krzysztof

2013-10-25

The purpose of the study was to define genetic diversity of reptilian Salmonella enterica serovar (S.) Kentucky isolates and their epidemiological relations to the ones from poultry, food, and environmental origin in Poland. Between 2010 and 2012 twenty-four S. Kentucky isolates derived from snakes (N=8), geckos (N=7), chameleons (N=4), agamas (N=1), lizard (N=1), and environmental swabs taken from reptile exhibition (N=3) were identified. They were characterized with antimicrobial minimal inhibitory concentration testing, XbaI-PFGE and MLST typing. The profiles compared to S. Kentucky available in BioNumerics local laboratory database (N=40) showed 67.3% of relatedness among reptile isolates. Three genetic lineages were defined. The first lineage gathered 20 reptile isolates with 83.4% of similarity and wild-type MICs for all antimicrobials tested but streptomycin in single case. The remaining three reptilian and one post-exhibition environment S. Kentucky isolates were clustered (87.2%) with isolates originating from poultry, mainly turkey, food, and environment and presented variable non-wild type MICs to numerous antimicrobials. The third S. Kentucky lineage was composed of two isolates from feed (96.3%). The results suggest diverse sources and independent routes of infection. Most of the isolates belonged to reptile-associated clones spread both horizontally and vertically. Simultaneously, PFGE profiles and MLST type indistinguishable from the ones observed in poultry point out carnivore reptiles as possible vector of infection with multidrug and high-level ciprofloxacin resistant (MIC≥8 mg/L) S. Kentucky. Public awareness and education are required to prevent potential reptile-associated S. Kentucky infections in humans. Copyright © 2013 Elsevier B.V. All rights reserved.

31 CFR 586.304 - Federal Republic of Yugoslavia (Serbia & Montenegro); FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... (Serbia & Montenegro); FRY (S&M). 586.304 Section 586.304 Money and Finance: Treasury Regulations Relating... Federal Republic of Yugoslavia (Serbia & Montenegro); FRY (S&M). The term Federal Republic of Yugoslavia (Serbia & Montenegro) or FRY (S&M) means the territory of the Republics of Serbia and Montenegro. ...

Master Plan: Lake Barkley, Cumberland River, Kentucky - Tennessee.

DTIC Science & Technology

1983-01-01

VASE 2 LOISVLLE7, DIXON GPM INGTAt PARK 28 PT. MA6AC STT PARR-*BCOLUMBUS BELMONT BATTLE ST PARK 10 REELFOOT LAKE STATV P-’ t ELYFREST STATE PAP, 01.6T...Plan: Lake garkley,Cumberland River, 3 Kentucky - Tennessee. Master Plan Update. 6. PERFORMING ORG. REPORT NUMBER 7- AUTHOR(s) 8. CONTRACT OR GRANT...block number) Lake Barkley, Kentucky. Interpretative programs. Cumberland River Recreation. Land Between the Lakes . Master Plan. 20. ABSTRACT (Continue

30 CFR 917.15 - Approval of Kentucky regulatory program amendments.

Code of Federal Regulations, 2010 CFR

2010-07-01

... amendments. 917.15 Section 917.15 Mineral Resources OFFICE OF SURFACE MINING RECLAMATION AND ENFORCEMENT, DEPARTMENT OF THE INTERIOR PROGRAMS FOR THE CONDUCT OF SURFACE MINING OPERATIONS WITHIN EACH STATE KENTUCKY... Production After Mining;” “Estimated Crop Yields on Prime Farmland Soils in Western Kentucky Coalfields...

30 CFR 917.15 - Approval of Kentucky regulatory program amendments.

Code of Federal Regulations, 2012 CFR

2012-07-01

... amendments. 917.15 Section 917.15 Mineral Resources OFFICE OF SURFACE MINING RECLAMATION AND ENFORCEMENT, DEPARTMENT OF THE INTERIOR PROGRAMS FOR THE CONDUCT OF SURFACE MINING OPERATIONS WITHIN EACH STATE KENTUCKY... Production After Mining;” “Estimated Crop Yields on Prime Farmland Soils in Western Kentucky Coalfields...

30 CFR 917.15 - Approval of Kentucky regulatory program amendments.

Code of Federal Regulations, 2011 CFR

2011-07-01

... amendments. 917.15 Section 917.15 Mineral Resources OFFICE OF SURFACE MINING RECLAMATION AND ENFORCEMENT, DEPARTMENT OF THE INTERIOR PROGRAMS FOR THE CONDUCT OF SURFACE MINING OPERATIONS WITHIN EACH STATE KENTUCKY... Production After Mining;” “Estimated Crop Yields on Prime Farmland Soils in Western Kentucky Coalfields...

30 CFR 917.15 - Approval of Kentucky regulatory program amendments.

Code of Federal Regulations, 2014 CFR

2014-07-01

... amendments. 917.15 Section 917.15 Mineral Resources OFFICE OF SURFACE MINING RECLAMATION AND ENFORCEMENT, DEPARTMENT OF THE INTERIOR PROGRAMS FOR THE CONDUCT OF SURFACE MINING OPERATIONS WITHIN EACH STATE KENTUCKY... Production After Mining;” “Estimated Crop Yields on Prime Farmland Soils in Western Kentucky Coalfields...

30 CFR 917.15 - Approval of Kentucky regulatory program amendments.

Code of Federal Regulations, 2013 CFR

2013-07-01

... amendments. 917.15 Section 917.15 Mineral Resources OFFICE OF SURFACE MINING RECLAMATION AND ENFORCEMENT, DEPARTMENT OF THE INTERIOR PROGRAMS FOR THE CONDUCT OF SURFACE MINING OPERATIONS WITHIN EACH STATE KENTUCKY... Production After Mining;” “Estimated Crop Yields on Prime Farmland Soils in Western Kentucky Coalfields...

Dual-Credit in Kentucky

ERIC Educational Resources Information Center

Stephenson, Lisa G.

2013-01-01

Credit-based transition programs provide high school students with opportunities to jump start their college education. The Kentucky Community and Technical College System (KCTCS) offers college credit through dual-credit programs. While KCTCS dual-credit offerings have been successful in helping high school students start their college education…

Oxygen content and oxidation in frying oil.

PubMed

Totani, Nagao; Yawata, Miho; Mori, Terutoshi; Hammond, Earl G

2013-01-01

The relation between oxygen content and oxidation was investigated in frying oils. When canola oil, a canola-soybean oil blend or a trioctanoylglycerol (glycerol tricaprate) sample were heated with stirring, their dissolved oxygen content decreased abruptly at about 120°C and the carbonyl values (CV) increased gradually with heating and reached values of 6-7 at 180°C in the blended and canola oils, while the CV of trioctanoylglycerol was zero up to 150°C. Probably this abrupt decrease in oxygen content above 120°C can be attributed to the solubility of oxygen in oil rather than because of oxidative reactions. The oxygen content of oil that has been stripped of part of its oxygen, increased at temperatures between 25 and 120°C. In oils that have lost their oxygen by being heated to 180°C, standing at room temperature will slowly restore their oxygen content as the oil cools. Intermittent simple heating of oil promoted oxygen absorbance during cooling periods and standing times, and it resulted in an elevated content of polar compounds (PC). Domestic deep-frying conditions also favor the presence of oxygen in oil below 120°C and during the oil's long standing at room temperature. The oxygen content in oil was low during deep-frying, but oxidation was active at the oil/air interface of bubbles generated by foods being fried. Repeated use of oil at temperatures between 25-180°C resulted in oil with low oxygen values.

Geologic mapping of Kentucky; a history and evaluation of the Kentucky Geological Survey--U.S. Geological Survey Mapping Program, 1960-1978

USGS Publications Warehouse

Cressman, Earle Rupert; Noger, Martin C.

1981-01-01

In 1960, the U.S. Geological Survey and the Kentucky Geological Survey began a program to map the State geologically at a scale of 1:24,000 and to publish the maps as 707 U.S. Geological Survey Geologic Quadrangle Maps. Fieldwork was completed by the spring of 1977, and all maps were published by December 1978. Geologic mapping of the State was proposed by the Kentucky Society of Professional Engineers in 1959. Wallace W. Hagan, Director and State Geologist of the Kentucky Geological Survey, and Preston McGrain, Assistant State Geologist, promoted support for the proposal among organizations such as Chambers of Commerce, industrial associations, professional societies, and among members of the State government. It was also arranged for the U.S. Geological Survey to supply mapping personnel and to publish the maps; the cost would be shared equally by the two organizations. Members of the U.S. Geological Survey assigned to the program were organized as the Branch of Kentucky Geology. Branch headquarters, including an editorial staff, was at Lexington, Ky., but actual mapping was conducted from 18 field offices distributed throughout the State. The Publications Division of the U.S. Geological Survey established a cartographic office at Lexington to prepare the maps for publication. About 260 people, including more than 200 professionals, were assigned to the Branch of Kentucky Geology by the U.S. Geological Survey at one time or another. The most geologists assigned any one year was 61. To complete the mapping and ancillary studies, 661 professional man-years were required, compared with an original estimate of 600 man-years. A wide variety of field methods were used, but most geologists relied on the surveying altimeter to obtain elevations. Surface data were supplemented by drill-hole records, and several dozen shallow diamond-drill holes were drilled to aid the mapping. Geologists generally scribed their own maps, with a consequent saving of publication costs

From the lab bench: Overcoming limitations of bermudagrass in Kentucky

USDA-ARS?s Scientific Manuscript database

A column was written on the advantages and disadvantages of utilizing bermudagrass as a pasture forage in Kentucky. Bermudagrass is a warm-season perennial with a short growth distribution in Kentucky - May to the first light freeze. There is concern about sensitivity of the subtropical grass to c...

Water resources activities in Kentucky, 1993-94

USGS Publications Warehouse

Maglothin, L. S.; Forbes, R.W.

1994-01-01

The U.S. Geological Survey (USGS) is the principal Federal water-resources data collection and investigation agency. Through the Water Resources Division District Office in Kentucky, the USGS investigates the occurrence, distribution, quantity, movement, and chemical and biological quality of surface and ground water in the State. The mission of this program is to collect, interpret, and publish information on water resources. Almost all research and data collection is a cooperative effort in which planning and financial support are shared by State and local agencies and governments. Other activities are funded by other Federal agencies or by direct Congressional appropriation. This report is intended to inform the public and cooperating agencies, vitally interested in the water resources of Kentucky, as to the current status of the Distfict's data collection and investigation program. Included in the report are summaries of water-resources activities in Kentucky conducted by the USGS. Also included is a description of the USGS mission and program, District organization, funding sources and cooperating agencies, and a list of USGS publications relevant to the water resources of the State.

Behavior of steelhead fry in a laboratory stream is affected by fish density but not rearing environment

USGS Publications Warehouse

Riley, Stephen C.; Tatara, Christopher P.; Berejikian, Barry A.; Flagg, Thomas A.

2009-01-01

We quantified the aggression, feeding, dominance, position choice, and territory size of naturally reared steelhead Oncorhynchus mykiss fry stocked with two types of hatchery-reared fry (from conventional and enriched rearing environments) at two densities in experimental flumes to determine how rearing environment and fish density affect the behavior of steelhead fry. We found that fry density had a significant effect on most response variables but that rearing treatment did not. The rates of threats and attacks were positively correlated with fry density, but the overall feeding rate was negatively correlated. Naturally reared fry were dominant more often at low densities, and hatchery-reared fry were dominant more often at high densities. There were no significant effects of hatchery rearing treatment on aggression, feeding, dominance, or territory size. The only significant effect of rearing treatment was on the position of naturally reared fry, which occupied more upstream positions when stocked with conventional than with enriched hatchery-reared fry. Overall, rearing environment had relatively little influence on the behavior of steelhead fry. Our results indicate that stocking hatchery-reared steelhead fry at low densities may have effects on similar-size wild fish comparable to an equivalent increase in the density of wild fish. We suggest that releasing hatchery-reared steelhead fry as a supplementation strategy may have few direct negative ecological effects on wild fry.

Absorption and stability of annatto tocotrienols in fried tortilla chips

USDA-ARS?s Scientific Manuscript database

Vegetable oils used for frying are excellent sources of tocopherols, also known as Vitamin E. Tocotrienols are also members of the Vitamin E family, but most commodity oils used for frying, with the exception of palm oil, have little to no tocotrienols. Recent studies have indicated that tocotrienol...

Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips.

PubMed

Nunes, Yolanda; Moreira, Rosana G

2009-09-01

Mango (Mangifera indica L.) is a fruit rich in flavor and nutritional values, which is an excellent candidate for producing chips. The objective of this study was to develop high-quality mango chips using vacuum frying. Mango ("Tommy Atkins") slices were pretreated with different maltodextrin concentrations (40, 50, and 65, w/v), osmotic dehydration times (45, 60, and 70 min), and solution temperatures (22 and 40 degrees C). Pretreated slices were vacuum fried at 120, 130, and 138 degrees C and product quality attributes (oil content, texture, color, carotenoid content) determined. The effect of frying temperatures at optimum osmotic dehydration times (65 [w/v] at 40 degrees C) was assessed. All samples were acceptable (scores > 5) to consumer panelists. The best mango chips were those pretreated with 65 (w/v) concentration for 60 min and vacuum fried at 120 degrees C. Mango chips under atmospheric frying had less carotenoid retention (32%) than those under vacuum frying (up to 65%). These results may help further optimize vacuum-frying processing of high-quality fruit-based snacks.

Effect of frying in different culinary fats on the fatty acid composition of silver carp.

PubMed

Naseri, Mahmood; Abedi, Elahe; Mohammadzadeh, Behrooz; Afsharnaderi, Azam

2013-07-01

The influence of frying with four different oils (sunflower oil, soybean oil, olive oil, and corn oil) on the fatty acid composition of silver carp was evaluated. The fat content of the fillets increased after frying while the moisture content decreased in all evaluated samples. Mean saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) fatty acids, ∑ω3, and ∑ω6 contents of raw fish were 26.1 ± 0.5, 52.1 ± 1.1, 15.1 ± 0.6, 8.9 ± 0.1, and 6.1 ± 0.4%, respectively. Frying led to exchange of fatty acids between the silver carp lipid and frying fats. As a result of interactions, MUFA, PUFA, ∑ω6, and PUFA/SFA ratio of samples fried in sunflower, soybean, and corn oil significantly increased while the amounts of SFA decreased. Frying had a negative effect on the ∑ω3/ω6 ratio but reduction in olive oil-fried samples is the least among the other samples. Except in soybean oil, long-chain ω3-PUFA content of samples was not affected by frying.

Kentucky's Automotive Certification Program.

ERIC Educational Resources Information Center

Kentucky State Dept. of Education, Frankfort. Office of Vocational Education.

The state of Kentucky recognized a need to standardize automotive mechanics training throughout the state and to establish minimum guidelines for the quality of instruction in such programs. To meet these needs, the Office of Vocational Education selected the National Institute for Automotive Service Excellence (ASE) and began the certification…

Changes in chemical composition of frozen coated fish products during deep-frying.

PubMed

Pérez-Palacios, Trinidad; Petisca, Catarina; Casal, Susana; Ferreira, Isabel M P L V O

2014-03-01

This work evaluates the influence of deep-frying coated fish products on total fat, fatty acid (FA) and amino acid profile, and on the formation of volatile compounds, with special attention on furan and its derivatives due to their potential harmful characteristics. As expected, deep-frying in sunflower oil increased linoleic acid content, but total fat amount increased only by 2% on a dry basis. Eicosapentanoic and docosahexanoic acids were preserved while γ- and α-linoleic acids were oxidised. Deep-frying also induces proteolysis, releasing free AA, and the formation of volatile compounds, particularly aldehydes and ketones arising from polyunsaturated FA. In addition, high quantities of furanic compounds, particularly furan and furfuryl alcohol, are generated during deep-frying coated fish. The breaded crust formed could contribute simultaneously for the low uptake of fat, preservation of long chain n-3 FA, and for the high amounts of furanic compounds formed during the deep-frying process.

Kinetics of mass transfer during deep fat frying of yellow fleshed cassava root slices

NASA Astrophysics Data System (ADS)

Oyedeji, A. B.; Sobukola, O. P.; Henshaw, F. O.; Adegunwa, M. O.; Sanni, L. O.; Tomlins, K. I.

2016-05-01

Kinetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was investigated. Slices were divided into (i) fresh and (ii) pre-dried to 75 % moisture content before atmospheric frying and (iii) vacuum fried. Percentage TC and activation energies of vacuum, fresh and pre-dried fried samples were 76, 63 and 61 %; and 82, 469.7, 213.7 kJ/mol, respectively.

Superintendent Turnover in Kentucky. Issues & Answers. REL 2011-No. 113

ERIC Educational Resources Information Center

Johnson, Jerry; Huffman, Tyler; Madden, Karen; Shope, Shane

2011-01-01

This study examines superintendent turnover in Kentucky public school districts for 1998/99-2007/08, looking at how turnover varies by rural status, Appalachian and non-Appalachian region, and 2007/08 school district characteristics. Key findings include: (1) Kentucky school districts averaged one superintendent turnover during 1998/99-2007/08;…

Kentucky highway user survey 2004.

DOT National Transportation Integrated Search

2004-06-01

The purpose of this study was to continue the efforts begun in 1997 to monitor Kentucky public opinion regarding the quality of highway systems, including a portion to measure satisfaction with current drivers license and registration renewal proc...

Kentucky highway user survey 2001.

DOT National Transportation Integrated Search

2002-04-01

The purpose of this study was to continue the efforts begun in 1997 to monitor Kentucky public opinion regarding the quality of highway systems, including a portion to measure satisfaction with current drivers license and registration renewal proc...

31 CFR 585.207 - Prohibited transportation-related transactions involving the FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... transactions involving the FRY (S&M). 585.207 Section 585.207 Money and Finance: Treasury Regulations Relating... transactions involving the FRY (S&M). Except as otherwise authorized, the following are prohibited: (a) Any... transportation to or from the FRY (S&M); (b) The provision of transportation to or from the United States by: (1...

Feasibility of Continuous Frying System to Improve the Quality Indices of Palm Olein for the Production of Extruded Product.

PubMed

Ahmad Tarmizi, Azmil Haizam; Ahmad, Karimah

2015-01-01

Comparative frying studies on the processing of extruded product were conducted under intermittent and continuous frying conditions using two separate frying systems, i.e batch and pilot scale continuous fryers, respectively. Thermal resistance of palm olein were assessed for a total of 5 days of frying operation at 155°C - the unconventional frying temperature gave the product moisture content of 3% after intermittent and continuous frying for 2.5 min and 2 min, respectively. The formation of free fatty acid in palm olein in the case of intermittent frying was more than 2-fold higher compared to its counterpart (0.66%). Smoke point inversely evolved with oil acidity: the value dropped progressively from 215 to 177°C and from 219 to 188°C when extruded product was intermittently and continuously fried, respectively. In the light of induction period, repeated frying exhibited a gradual decrease in the value after 5 days of frying (12.2 h). Interestingly, continuous frying gave somewhat similar induction period, as demonstrated by fresh palm olein, across frying time. Frying at lower temperature, to some extent, provides opportunity for palm olein to retain 74% of its initial vitamin E during continuous frying. This benefit, however, is somehow denied when extruded product was processed under intermittent frying conditions--only 27% of vitamin E was remained at the end of frying session. Regardless of frying protocols, transient in polar compounds was minimal and hence comparable. The colour in the case of continuous frying appeared to be darker due to higher degree of oil utilisation for frying. The data obtained will provide useful information for food processors on how palm olein behaves when frying is undertaken under different frying protocols.

Production of polyhydroxyalkanoates from waste frying oil by Cupriavidus necator

PubMed Central

2011-01-01

Polyhydroxyalkanoates (PHAs) are biopolymers, which can replace petrochemical plastics in many applications. However, these bioplastics are currently far more expensive than petrochemical plastics. Many researchers are investigating the use of inexpensive substrates derived from waste streams. Waste frying oil is abundant and can be used in PHA production without filtration. Cupriavidus necator (formerly known as Ralstonia eutropha) is a versatile organism for the production of PHAs. Small-scale batch fermentation studies have been set up, using different concentrations of pure vegetable oil, heated vegetable oil and waste frying oil. These oils are all rapeseed oils. It has been shown that Cupriavidus necator produced the homopolymer polyhydroxybutyrate (PHB) from the rapeseed oils. The achieved PHB concentration from waste frying oil was 1.2 g/l, which is similar to a concentration that can be obtained from glucose. The PHB harvest from pure oil and heated oil was 0.62 g/l and 0.9 g/l respectively. A feed of waste frying oil could thus achieve more biopolymer than pure vegetable oil. While the use of a waste product is beneficial from a life-cycle perspective, PHB is not the only product that can be made from waste oil. The collection of waste frying oil is becoming more widespread, making waste oil a good alternative to purified oil or glucose for PHB production. PMID:21906352

Fried food and prostate cancer risk: systematic review and meta-analysis.

PubMed

Lippi, Giuseppe; Mattiuzzi, Camilla

2015-01-01

We performed systematic review and meta-analysis of published studies that investigated the potential association between fried food consumption and prostate cancer risk. Four case-control studies were finally selected for this systematic literature review, totaling 2579 cancer patients and 2277 matched controls. In two of these studies, the larger intake of fried food was associated with a 1.3- to 2.3-fold increased risk of prostate cancer, no significant association was found in another, whereas an inverse relationship was observed in the remaining. The meta-analysis of published data showed that larger intake of fried food was associated with a 35% (95% CI 17-57%) increased risk of prostate cancer. The results of this systematic literature review support the notion that larger intake of fried foods may have a role in increasing the risk of prostate cancer.

31 CFR 585.313 - Federal Republic of Yugoslavia (Serbia and Montenegro); FRY (S&M).

Code of Federal Regulations, 2010 CFR

2010-07-01

... (Serbia and Montenegro); FRY (S&M). 585.313 Section 585.313 Money and Finance: Treasury Regulations... Yugoslavia (Serbia and Montenegro); FRY (S&M). The term Federal Republic of Yugoslavia (Serbia and Montenegro) or FRY (S&M) means the territory of Serbia and Montenegro. ...

Processing conditions for producing french fries from purple-fleshed sweetpotatoes

USDA-ARS?s Scientific Manuscript database

The effects of processing conditions and cooking methods on the physical quality, anthocyanin content and sensory attributes of frozen purple-fleshed sweetpotato (PFSP) French fries were investigated. PFSP strips were blanched in boiling water for 0, 5 or 10 min, par-fried at 180ºC for 0 or 1 min an...

Collaboration for prevention of chronic disease in Kentucky: the Health Education Through Extension Leaders (HEEL) program.

PubMed

Riley, Peggy

2008-09-01

Health Education Through Extension Leaders (HEEL) is one of the solutions the University of Kentucky College of Agriculture has created to address the problem of chronic disease in Kentucky. Building on the land grant model for education, outreach, and prevention, HEEL collaborates and partners with the academic health centers, area health education centers, the Center for Rural Health, the Kentucky Cancer Program, the Markey Cancer Center, the University of Kansas Wellness Program, and the Kentucky Cabinet for Health and Family Services to implement research-based preventive programs to the county extension agents across Kentucky. Extension agents are an instrumental bridge between the communities across Kentucky and the educational resources provided by the HEEL program.

Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products.

PubMed

Moschonas, Galatios; Geornaras, Ifigenia; Stopforth, Jarret D; Wach, Damien; Woerner, Dale R; Belk, Keith E; Smith, Gary C; Sofos, John N

2012-06-01

Surface-browned but uncooked frozen breaded chicken products have been associated with salmonellosis outbreaks due to inadequate or no cooking of the products before consumption. This study was conducted to evaluate the effect of three antimicrobials against Salmonella during manufacture of a surface-browned, uncooked frozen breaded chicken meat product. Fresh chicken breast meat portions (5 by 5 by 5 cm) were inoculated (4 to 5 log CFU/g) with Salmonella and mixed with caprylic acid (CAA; 0.5 and 1.0%), carvacrol (CAR; 0.3 and 0.5%), ε-polylysine (POL; 0.125 and 0.25%), or distilled water (control). Sodium chloride (1.2%) and sodium tripolyphosphate (0.3%) were added to all treatments, and the mixtures were ground (5% total moisture enhancement level) and formed into portions (9 by 5 by 3 cm). The products were breaded and surface browned by baking in an oven (208°C for 15 min) or deep frying in vegetable oil (190°C for 15 s), packaged in polyethylene bags, and stored at -20°C for 7 days. Total reductions of inoculated Salmonella in untreated control oven- or fryer-browned products after frozen storage were 1.2 and 0.8 log CFU/g, respectively. In comparison, treatment with CAA, CAR, or POL reduced initial pathogen counts by 3.3 to >4.5, 4.1 to >4.7, and 1.1 to 1.6 log CFU/g, respectively, regardless of the antimicrobial concentration and browning method. Treatment with 1.0% CAA (oven browned) or 0.5% CAR (oven or fryer browned) reduced Salmonella to nondetectable levels (<0.3 log CFU/g) in stored frozen products. These data may be useful for development of suitable antimicrobial treatments to reduce the risk of Salmonella contamination in surface-browned, uncooked frozen breaded chicken products.

Kentucky highway user survey 2000

DOT National Transportation Integrated Search

2001-07-01

The purpose of this study was to continue the efforts begun in 1997 to monitor Kentucky public opinion regarding the quality of the highway system and also includes a portion to measure satisfaction with the current drivers' license and registration ...

Kentucky highway users survey 2000

DOT National Transportation Integrated Search

2001-07-01

The purpose of this study was to continue the efforts begun in 1997 to monitor Kentucky public opinion regarding the quality of the highway system and also includes a portion to measure satisfaction with the current drivers' license and registration ...

40 CFR 81.411 - Kentucky.

Code of Federal Regulations, 2012 CFR

2012-07-01

... AREAS FOR AIR QUALITY PLANNING PURPOSES Identification of Mandatory Class I Federal Areas Where Visibility Is an Important Value § 81.411 Kentucky. Area name Acreage Public Law establishing Federal land manager Mammoth Cave NP 51,303 69-283 USDI-NPS ...

40 CFR 81.411 - Kentucky.

Code of Federal Regulations, 2011 CFR

2011-07-01

... AREAS FOR AIR QUALITY PLANNING PURPOSES Identification of Mandatory Class I Federal Areas Where Visibility Is an Important Value § 81.411 Kentucky. Area name Acreage Public Law establishing Federal land manager Mammoth Cave NP 51,303 69-283 USDI-NPS ...

40 CFR 81.411 - Kentucky.

Code of Federal Regulations, 2014 CFR

2014-07-01

... AREAS FOR AIR QUALITY PLANNING PURPOSES Identification of Mandatory Class I Federal Areas Where Visibility Is an Important Value § 81.411 Kentucky. Area name Acreage Public Law establishing Federal land manager Mammoth Cave NP 51,303 69-283 USDI-NPS ...

40 CFR 81.411 - Kentucky.

Code of Federal Regulations, 2013 CFR

2013-07-01

... AREAS FOR AIR QUALITY PLANNING PURPOSES Identification of Mandatory Class I Federal Areas Where Visibility Is an Important Value § 81.411 Kentucky. Area name Acreage Public Law establishing Federal land manager Mammoth Cave NP 51,303 69-283 USDI-NPS ...

40 CFR 81.411 - Kentucky.

Code of Federal Regulations, 2010 CFR

2010-07-01

... AREAS FOR AIR QUALITY PLANNING PURPOSES Identification of Mandatory Class I Federal Areas Where Visibility Is an Important Value § 81.411 Kentucky. Area name Acreage Public Law establishing Federal land manager Mammoth Cave NP 51,303 69-283 USDI-NPS ...

The Role of Lexical Stress on the Use of Vocal Fry in Young Adult Female Speakers.

PubMed

Gibson, Todd A

2017-01-01

Vocal fry is a voice register often used by young adult women for sociolinguistic purposes. Some acoustic correlates of lexical stress, however, appear incompatible with the use of vocal fry. The objective of this study was to systematically examine the role of lexical stress in the use of vocal fry by young adult women. This is a semi-randomized controlled laboratory study. Fifty female undergraduate students were recorded repeating one-, two-, three-, and four-syllable nonwords that conformed to English phonotactics. Nonwords were presented in order from shorter to longer lengths, with stimuli randomized within syllable length. Perceptual analyses of recordings were augmented by acoustic analyses to identify each syllable in which vocal fry occurred. Eighty-six percent of participants produced at least one episode of vocal fry. Vocal fry was more likely to occur in unstressed than stressed position, and the likelihood increased as distance from the stressed syllable increased. There was considerable variability in the use of vocal fry. Frequent and infrequent users varied on the degree to which they used vocal fry in single-syllable nonwords. Vocal fry use persists among young adult women even in the absence of syntactic and pragmatic influences. Lexical stress appeared to dramatically reduce the use of vocal fry. Patterns of vocal fry use appeared to be different for frequent and infrequent users of this vocal register. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

Elementary Change: Moving toward Systemic School Reform in Rural Kentucky.

ERIC Educational Resources Information Center

Kannapel, Patricia J.; Aagaard, Lola; Coe, Pamelia; Reeves, Cynthia A.

From 1990 to 2000, a qualitative study of the implementation of the Kentucky Education Reform Act (KERA) was conducted in four small rural school districts in Kentucky. KERA reflects key components of what would later be termed "systemic reform": a unifying set of goals that all students must attain, a coherent system of instructional…

Kentucky Environmental Education Council Goals in Kentucky Elementary Schools: A Descriptive Case Study

ERIC Educational Resources Information Center

Hodge, Connie

2013-01-01

Environmental Education (EE) refers to a broad array of approaches in which an instructor uses the environment as a means to integrate various subjects and real world learning. Research supported the idea that EE instruction had a positive correlation to academic achievement. Under the Kentucky Education Cabinet of the Department of Education, the…

Nutritional Evaluation of a Civilian Operated Military Feeding System and Its Patrons - The Tri-Services Dining Facility, Fort Myer, Virginia.

DTIC Science & Technology

1983-03-01

roast 118.0 14.0 11.9 sausage, pork 363.0 16.0 4.4 shrimp 64.0 6.0 9.4 chicken fried steak 56.7 4.4 7.8 grilled steak 155.0 11.0 7.1 pepper steak...MAY HEADCOUNT =6142 SERVED CONSUMED WASTE FOOD ITEM GM/MAN GM/MAN %__ Roast beef 12 12 2.1 Hamburger beef, cooked 514 51 5.5 Chicken , fried 15 11 30.2...meat loaf, meat balls, and chicken cacciatore in the first three meat categories; cheeseburgers in the sandwich group; scalloped potatoes in the potato

78 FR 34370 - East Kentucky Power Cooperative, Inc.; Notice of Filing

Federal Register 2010, 2011, 2012, 2013, 2014

2013-06-07

... DEPARTMENT OF ENERGY Federal Energy Regulatory Commission [Docket Nos. EL13-68-000] East Kentucky Power Cooperative, Inc.; Notice of Filing Take notice that on May 30, 2013, East Kentucky Power Cooperative, Inc. filed its proposed revenue requirements for reactive supply and voltage control from...

Evaluating reforestation success on a surface mine in eastern Kentucky

Treesearch

Claudia Cotton; Christopher Barton; John Lhotka; Patrick N. Angel; Donald Graves

2012-01-01

Reclamation through reforestation is becoming more common in Kentucky as studies uncover what treatments are most effective for successful tree establishment. “Success” is defined by the Commonwealth of Kentucky in terms of height and survival percentage of outplanted and naturally regenerated species. While this definition of success provides a measure of site...

Comparative survival and growth of Atlantic salmon from egg stocking and fry releases

USGS Publications Warehouse

Johnson, James H.

2004-01-01

First summer survival and subsequent growth of Atlantic salmon Salmo salar planted as eggs and fry in a tributary of Cayuga Lake, New York, were examined for 3 years. Atlantic salmon were planted in December 1999-2001 in 20 Whitlock-Vibert (W-V) egg incubators, each containing 300 eyed eggs. The following May, 500 fin-clipped Atlantic salmon fry were released in the same stream section. In autumn, a backpack electroshocker was used to capture fry to assess survival and growth. Mean survival was significantly greater for fry (27.9%) than eggs (0.8%). In autumn, mean length was significantly greater for Atlantic salmon released as fry (90.1 mm) than those planted as eggs (76.2 mm), probably owing to accelerated growth in the hatchery caused by warmer water temperatures (i.e., hatchery, 9.4A?C; stream, 5.1A?C). Releasing Atlantic salmon fry in May was nearly 11 times more costly in terms of hatchery effort than was releasing eggs in December. Although the survival of Atlantic salmon eggs in W-V incubators was low, when considering production costs, the use of egg plantings may warrant consideration under certain restoration or enhancement situations.

Forest statistics of Kentucky

Treesearch

The Forest Survey Organization Central States Forest Experiment Station

1952-01-01

The Forest Survey is conducted in the various regions by the forest experiment stations of the Forest Service. In Kentucky the project is directed by the Central States Forest Experiment Station with headquarters in Columbus, Ohio. This Survey Release presents the more significant preliminary statistics on the forest area, timber volume, timber growth, and timber drain...

Forests of Kentucky, 2014

Treesearch

Thomas Brandeis; Andy Hartsell; KaDonna Randolph; Sonja Oswalt; Consuelo Brandeis

2016-01-01

This resource update provides an overview of forest resources in Kentucky based on an inventory conducted by the U.S. Forest Service, Forest Inventory and Analysis (FIA) program at the Southern Research Station. Estimates are based on field data collected using the FIA annualized sample design and are updated yearly. The estimates presented in this update are...

Thermal sensitivity of some plantain micronutrients during deep-fat frying.

PubMed

Avallone, Sylvie; Rojas-Gonzalez, Juan A; Trystram, Gilles; Bohuon, Philippe

2009-06-01

The impact of deep-fat frying on the micronutrient content of plantain (Musa AAB"barraganete") was evaluated during processing of plantain chips called "tostones." Water content, micronutrients (potassium, L-ascorbic acid, alpha-carotene, beta-carotene) content, and the temperature within the food were quantified during the course of frying. A nonisothermal kinetics analysis of the 1st-order reaction (micronutrient degradation) induced by deep-fat frying, particularly in terms of the spatial distribution of temperature, was proposed. The kinetic parameters (pre-exponential factor k(0,) activation energy E(a)) were identified by nonlinear optimization, minimizing the residual variance between the experimental and theoretical micronutrient content. Agreement between model and experimental values was checked. During 1st and 2nd frying, potassium was well retained while carotenoid contents decreased significantly. Moreover, L-ascorbic acid contents decreased significantly, just during 2nd frying. k(0) was identified as well as E(a) observed for L-ascorbic acid, alpha-carotene, and beta-carotene as 68.4 to 71.5, 79.6 to 84.9, and 85.9 to 88.6 kJ/mol, respectively. beta-carotene appeared to be more heat-resistant than alpha-carotene and L-ascorbic acid. The behavior of the nutritional markers appears to be the consequence of the thermal and hydric histories of the crust and of the heart of the plantain disk related to heat transfer during preparation of the "tostones."

75 FR 65319 - East Kentucky Power Cooperative, Inc.; Notice of Filing

Federal Register 2010, 2011, 2012, 2013, 2014

2010-10-22

... DEPARTMENT OF ENERGY Federal Energy Regulatory Commission [Docket No. NJ11-2-000] East Kentucky Power Cooperative, Inc.; Notice of Filing October 15, 2010. Take notice that on October 8, 2010, East Kentucky Power Cooperative, Inc. submitted its tariff filing per 35.25(e): Baseline Non-Jurisdictional...

75 FR 70234 - East Kentucky Power Cooperative, Inc.; Notice of Filing

Federal Register 2010, 2011, 2012, 2013, 2014

2010-11-17

... DEPARTMENT OF ENERGY Federal Energy Regulatory Commission [Docket No. NJ11-3-000] East Kentucky Power Cooperative, Inc.; Notice of Filing November 8, 2010. Take notice that on October 25, 2010, East Kentucky Power Cooperative, Inc. submitted its Revised Open Access Transmission Tariff (OATT) section 23...

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.

Effect of Initial Headspace O2 Level on the Growth and Volatile Metabolite Production of Leuconostoc Mesenteriodes and the Microbial and Sensorial Quality of Modified Atmosphere Packaged Par-Fried French Fries.

PubMed

Samapundo, Simbarashe; Mujuru, Felix Mugove; de Baenst, Ilse; Denon, Quenten; Devlieghere, Frank

2016-02-01

This study evaluated the effect of residual O2 level (0% to 5%) on microbial growth and volatile metabolite production on par-fried French fries packaged in a modified atmosphere with 60% CO2 (rest N2 ) at 4 °C. The results obtained showed that the initial headspace (IH) O2 level had an effect on growth of Leuconostoc mesenteroides on French fry simulation agar, whereby growth was slightly faster under 5% O2 . In terms of quantity, ethanol, 2-methyl-1-propanol, and dimethyl disulphide were the most significant volatile metabolites produced by L. mesenteroides. The production of ethanol by L. mesenteroides was highest on simulation agar packaged under low IH O2 levels (0% to 1%), indicating that the fermentative metabolism was induced under these conditions. In agreement with the results observed on the simulation medium, growth of native lactic acid bacteria was faster under an IH O2 level of 5%. In addition, ethanol, 2-methyl-1-propanol, and dimethyl disulphide were also quantitatively the most important volatile metabolites. However, in contrast, greater quantities of ethanol and dimethyl disulphide were produced on par-fried French fries packaged under 5% O2 . This was attributed to the limited growth of the native flora on the par-fried French fries under residual O2 levels of 0% and 1%. Although some significant differences (P < 0.05) occurred between the French fries packaged in 0%, 1%, and 5 % residual O2 during storage, all products were considered to be acceptable for consumption. The results of this study can be used to optimize the shelf-life of packaged chill stored potato products. © 2016 Institute of Food Technologists®

Evaluation of ground-water quality data from Kentucky

USGS Publications Warehouse

Sprinkle, C.L.; Davis, R.W.; Mull, D.S.

1983-01-01

The report reviews and summarizes 10,578 chemical analyses, from 2,362 wells and springs in Kentucky. These water-quality data were collected prior to September 30, 1981, and are available in computer files of the U.S. Geological Survey. The principal water-bearing rocks in Kentucky were combined into 10 major groups to aid in data summary preparation and general description of the ground-water quality of the State. Ground water in Kentucky is generally fresh near the outcrop of the rocks comprising the aquifer. Slightly saline to briny water occurs at variable depths beneath the freshwater. Preparation of quadrilinear diagrams revealed three principal geochemical processes in the aquifers of Kentucky: (1) mixing of freshwater and saline water in an interface zone; (2) dedolomitization of the Devonian and Silurian and Lower Mississippian carbonate rocks; (3) sodium for calcium exchange in the freshwater sections of many of the sandstone-shale aquifers. A number of errors and deficiencies were found in the data base. The principal deficiencies were: (1) very few complete analyses which included important field measurements; (2) inadequate definition of the chemistry of the freshwater-saline water interface zone throughout much of the State; (3) no analyses of stable isotopes and dissolved gases; (4) fewer than 10 analyses of most trace metals, radionuclides, and man-made organic chemicals; and (5) no data on bacteria in ground water from any aquifer in the State. (USGS)

Is lowering reducing sugars concentration in French fries an effective measure to reduce acrylamide concentration in food service establishments?

PubMed

Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

2012-12-01

The objective of this study was to obtain insight into the actual effectiveness of lowering reducing sugars concentration in par-fried potato strips on the concentration and variation of acrylamide in French fries prepared in real-life situations in food service establishments. Acrylamide, frying time, frying temperature, and reducing sugars were measured and characteristics of fryers were recorded. Data showed that the use of par-fried potato strips with lower concentrations of reducing sugars than the commonly used potato strips was an effective measure to reduce acrylamide concentrations in French fries prepared under standardised frying conditions. However, there was still large variation in the acrylamide concentrations in French fries, although the variation in reducing sugars concentrations in low and normal types of par-fried potato strips was very small and the frying conditions were similar. Factors that could affect the temperature-time profile of frying oil were discussed, such as setting a lower frying temperature at the end than at the start of frying, product/oil ratio and thawing practice. These need to be controlled in daily practice to reduce variation in acrylamide. Copyright © 2012 Elsevier Ltd. All rights reserved.

Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

PubMed

Palazoğlu, T Koray; Savran, Derya; Gökmen, Vural

2010-01-01

The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 degrees C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 degrees C, 39 ng/g at 180 degrees C, and 95 ng/g at 190 degrees C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 degrees C (47.8 ng/g at 170 degrees C, 19.3 ng/g at 180 degrees C, and 29.7 ng/g at 190 degrees C). The results showed that baking at 170 degrees C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 degrees C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.

Prevalence and Antimicrobial Resistance of Salmonella Isolates from Chicken Carcasses in Retail Markets in Yangon, Myanmar.

PubMed

Moe, Aung Zaw; Paulsen, Peter; Pichpol, Duangporn; Fries, Reinhard; Irsigler, Herlinde; Baumann, Maximilian P O; Oo, Kyaw Naing

2017-06-01

A cross-sectional investigation was conducted concerning prevalence, antimicrobial resistance, multidrug resistance patterns, and serovar diversity of Salmonella in chicken meat sold at retail in Yangon, Myanmar. The 141 chicken meat samples were collected at 141 retail markets in the Yangon Region, Myanmar, 1 November 2014 to 31 March 2015. Information on hygienic practices (potential risk factors) was retrieved via checklists. Salmonella was isolated and identified according to International Organization for Standardization methods (ISO 6579:2002) with minor modifications. Twelve antimicrobial agents belonging to eight pharmacological groups were used for antimicrobial susceptibility testing (disk diffusion method). Salmonella was recovered from 138 (97.9%) of the 141 samples. The isolates were most frequently resistant to trimethoprim-sulfamethoxazole (70.3% of isolates), tetracycline (54.3%), streptomycin (49.3%), and ampicillin (47.1%). Resistance was also found to chloramphenicol (29.7%), amoxicillin-clavulanic acid (17.4%), ciprofloxacin (9.4%), tobramycin (8.7%), gentamicin (8%), cefazolin (7.2%), lincomycin-spectinomycin (5.8%), and norfloxacin (0.7%). Among the 138 Salmonella isolates, 72 (52.2%) were resistant to three or more antimicrobial agents. Twenty-four serovars were identified among the 138 Salmonella-positive samples; serovars Albany, Kentucky, Braenderup, and Indiana were found in 38, 11, 10, and 8% of samples, respectively. None of the potential risk factors were significantly related to Salmonella contamination of chicken carcasses. This study provides new information regarding prevalence and antimicrobial resistance and Salmonella serovar diversity in retail markets in Yangon, Myanmar.

Radiological Sciences Discipline Advisory Group Final Report. Kentucky Allied Health Project.

ERIC Educational Resources Information Center

Kentucky Council on Public Higher Education, Frankfort.

Radiological sciences education in Kentucky and articulation within this field are examined, based on the Kentucky Allied Health Project (KAHP), which designed an articulated statewide system to promote entry and exit of personnel at a variety of educational levels. The KAHP model promotes articulation in learning, planning, and resource…

Rehabilitation Therapy Discipline Advisory Group Final Report. Kentucky Allied Health Project.

ERIC Educational Resources Information Center

Kentucky Council on Public Higher Education, Frankfort.

Rehabilitation therapy education in Kentucky and articulation within the fields of physical therapy and occupational therapy are examined, based on the Kentucky Allied Health Project (KAHP). The KAHP's model system of allied health education promotes articulation in learning, planning, and resource utilization, and seeks to meet the needs of…

Resource recovery of organic sludge as refuse derived fuel by fry-drying process.

PubMed

Chang, Fang-Chih; Ko, Chun-Han; Wu, Jun-Yi; Wang, H Paul; Chen, Wei-Sheng

2013-08-01

The organic sludge and waste oil were collected from the industries of thin film transistor liquid crystal display and the recycled cooking oil. The mixing ratio of waste cooking oil and organic sludge, fry-drying temperatures, fry-drying time, and the characteristics of the organic sludge pellet grain were investigated. After the fry-drying process, the moisture content of the organic sludge pellet grain was lower than 5% within 25 min and waste cooking oil was absorbed on the dry solid. The fry-drying organic sludge pellet grain was easy to handle and odor free. Additionally, it had a higher calorific value than the derived fuel standards and could be processed into organic sludge derived fuels. Thus, the granulation and fry-drying processes of organic sludge with waste cooking oil not only improves the calorific value of organic sludge and becomes more valuable for energy recovery, but also achieves waste material disposal and cost reduction. Copyright © 2013 Elsevier Ltd. All rights reserved.

Assessment of 2 Salmonella enterica serovar Typhimurium-based vaccines against necrotic enteritis in reducing colonization of chickens by Salmonella serovars of different serogroups.

PubMed

Jiang, Yanfen; Kulkarni, Raveendra R; Parreira, Valeria R; Poppe, Cornelius; Roland, Kenneth L; Prescott, John F

2010-10-01

This study assessed the protective efficacy of oral vaccination with 2 experimental attenuated Salmonella Typhimurium-vectored vaccines for necrotic enteritis in protecting chickens against intestinal colonization by common serovars of Salmonella belonging to the 4 major serogroups affecting chickens. Birds were vaccinated orally with 1 × 10⁸ colony-forming units (CFU) of 1 of the vaccine strains χ9241 and χ9352, which express a plasmid-encoded partial recombinant hypothetical protein gene (tHP) of Clostridium perfringens, at days 1 and 7 of age, and then were challenged at 14 d of age with 10⁶ CFU of Salmonella serovars Anatum, Enteritidis, Heidelberg, Kentucky, or Typhimurium (representative serovars of serogroups B, C, D, and E). Birds were necropsied at 4 wk of age, and samples were collected to determine reduction in tissue and intestinal colonization. The chickens vaccinated with χ9241-tHP showed reduced colonization by Salmonella Enteritidis (serogroup D) and by Salmonella Heidelberg and Salmonella Typhimurium (serogroup B) compared with the control birds. No reduction in colonization was observed in the chickens vaccinated with χ9352-tHP. There was an association between the efficacy of these vaccine strains in protecting against necrotic enteritis, assessed on an earlier occasion, and their efficacy in protecting against Salmonella colonization. Thus, the choice of an attenuated Salmonella Typhimurium vaccine vector for delivery of heterologous antigens to chickens should be based partly on the vaccine's value in protecting against colonization by serovars within serogroups B and D. Such vectors would have the additional benefit of reducing colonization of important Salmonella serovars.

Assessment of 2 Salmonella enterica serovar Typhimurium-based vaccines against necrotic enteritis in reducing colonization of chickens by Salmonella serovars of different serogroups

PubMed Central

Jiang, Yanfen; Kulkarni, Raveendra R.; Parreira, Valeria R.; Poppe, Cornelius; Roland, Kenneth L.; Prescott, John F.

2010-01-01

This study assessed the protective efficacy of oral vaccination with 2 experimental attenuated Salmonella Typhimurium-vectored vaccines for necrotic enteritis in protecting chickens against intestinal colonization by common serovars of Salmonella belonging to the 4 major serogroups affecting chickens. Birds were vaccinated orally with 1 × 108 colony-forming units (CFU) of 1 of the vaccine strains χ9241 and χ9352, which express a plasmid-encoded partial recombinant hypothetical protein gene (tHP) of Clostridium perfringens, at days 1 and 7 of age, and then were challenged at 14 d of age with 106 CFU of Salmonella serovars Anatum, Enteritidis, Heidelberg, Kentucky, or Typhimurium (representative serovars of serogroups B, C, D, and E). Birds were necropsied at 4 wk of age, and samples were collected to determine reduction in tissue and intestinal colonization. The chickens vaccinated with χ9241-tHP showed reduced colonization by Salmonella Enteritidis (serogroup D) and by Salmonella Heidelberg and Salmonella Typhimurium (serogroup B) compared with the control birds. No reduction in colonization was observed in the chickens vaccinated with χ9352-tHP. There was an association between the efficacy of these vaccine strains in protecting against necrotic enteritis, assessed on an earlier occasion, and their efficacy in protecting against Salmonella colonization. Thus, the choice of an attenuated Salmonella Typhimurium vaccine vector for delivery of heterologous antigens to chickens should be based partly on the vaccine’s value in protecting against colonization by serovars within serogroups B and D. Such vectors would have the additional benefit of reducing colonization of important Salmonella serovars. PMID:21197226

Evaluation of geophysical methods and geophysical contractors on four projects in Kentucky.

DOT National Transportation Integrated Search

2007-03-01

his report details four geophysical testing projects that were conducted in Kentucky for the Kentucky Transportation Cabinet. The four projects were as follows: KY 101, Edmonson and Warren Counties, US 31-W, Elizabethtown Bypass, Hardin County, KY 61...

Consumption of Fried Foods and Risk of Heart Failure in the Physicians' Health Study

PubMed Central

Djoussé, Luc; Petrone, Andrew B.; Gaziano, J. Michael

2015-01-01

Background Consumption of fried foods is highly prevalent in the Western dietary pattern. Though limited studies have reported a positive association between frequency of fried food intake and risk of coronary artery disease, diabetes, or hypertension, other investigators failed to report such an association. It is unclear whether intake of fried foods is associated with a higher risk of heart failure (HF). Hence, we sought to examine the association between the frequency of fried food consumption and the risk of HF. Methods and Results This was a prospective cohort study of 15 362 participants from the Physicians' Health Study. Fried food intake frequency was assessed by a food frequency questionnaire (1997–2001), and incident HF was captured by annual questionnaires. We used Cox regression to calculate hazard ratios (HRs) of HF. After an average follow‐up of 9.6±2.4 years, a total of 632 new HF cases occurred in this cohort. Compared to subjects who reported fried food consumption of <1 per week, HRs (95% CI) for HF were 1.24 (1.04 to 1.48), 1.28 (1.00 to 1.63), and 2.03 (1.37 to 3.02) for fried food intake of 1 to 3/week, 4 to 6/week, and 7+/week, respectively, after adjustment for age, energy intake, alcohol use, exercise, smoking, and overall diet score (P linear trend, 0.0002). Similar results were obtained for intake of fried foods at home or away from home and among subjects with higher dietary score or HF without antecedent myocardial infarction. Conclusions Our data are consistent with a positive association of fried food intake frequency with incident HF in male physicians. PMID:25907125

Effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum-fried apple chips.

PubMed

Shen, Xu; Zhang, Min; Bhandari, Bhesh; Guo, Zhimei

2018-02-15

In order to investigate the effect of ultrasound dielectric pretreatment on the oxidation resistance of vacuum-fried apple chips, apple slices were pretreated at ultrasonic powers of 150, 250 and 400 W for times of 10, 20 and 30 min before vacuum frying. The quality and oxidation resistance of fried apple were evaluated by testing the dielectric properties and comparing the moisture content, oil uptake, color, acid value (AV) and peroxide value (PV) of apple chips. Ultrasonic treatment significantly changed the dielectric properties of apple slices. Moisture and oil contents of apple chips decreased with increasing ultrasonic power and time. During storage, the color retention of fried apple chips processed by ultrasound was improved. AV and PV values of fried apple chips processed by ultrasound were lower, which improved their antioxidant properties. The results of the present study indicated that ultrasound dielectric pretreatment improved not only the quality of vacuum-fried apple chips but also their antioxidant properties. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study.

PubMed

Sanny, M; Jinap, S; Bakker, E J; van Boekel, M A J S; Luning, P A

2012-05-01

Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake. Copyright © 2011 Elsevier Ltd. All rights reserved.

Contamination profile of Listeria spp. in three types of ready-to-eat chicken meat products.

PubMed

Lekroengsin, Sumalin; Keeratipibul, Suwimon; Trakoonlerswilai, Kasame

2007-01-01

This study investigated contamination sources of Listeria spp. in frozen, ready-to-eat, roasted, steamed, and fried chicken meat products from a plant in Thailand, as well as the correlation between Listeria contamination in the production environment and the finished product. The cooking processes used in this factory (with a product core temperature of 80 degrees C for 1 min) were confirmed as adequate for eliminating Listeria spp. However, Listeria spp. were detected at the packing stage of roasted and steamed chicken products. An environmental swab test was conducted by means of the zone concept, whereby surfaces in the production area were divided into three zones. Zone 1 was made up of the equipment surfaces that came into direct contact with the products. Zone 2 consisted of equipment surfaces that were not in direct contact with the products, including surfaces that were difficult to be cleaned. Zone 3 included surfaces that did not come in direct contact with the products and were located far from the products. The results showed that the prevalence of Listeria spp. in roasted and steamed products was affected by the prevalence of Listeria contamination in all zones, especially zone 1, which demonstrated the highest correlation. In addition, the prevalence of Listeria contamination in zones 2 and 3 affected the prevalence of Listeria in zone 1. A correlation between Listeria on roasted chicken products and the surfaces of zone 1 at the start of production was also established.

Kentucky Peer Exchange : Strategic Highway Safety Plans (SHSPs) - An RSPCB Peer Exchange

DOT National Transportation Integrated Search

2015-06-01

This report summarizes a peer exchange hosted by the Kentucky Transportation Cabinet (KYTC) and the Kentucky Office of Highway Safety (KOHS) on June 16-17, 2015, in Frankfort, KY. The event included peer representatives from the Georgia Department of...

Accelerated Innovation Deployment (AID) Demonstration : KYTC—Roundabout Installation Project in London, Kentucky.

DOT National Transportation Integrated Search

2017-11-01

This document serves as the final report on the construction and opening of the Roundabout Project in London, Kentucky (Kentucky Item Number 11904.1). This project (hereafter referred to as the London Roundabout) was constructed on the authority o...

A Spatial Analysis of Contextual Effects on Educational Accountability in Kentucky.

ERIC Educational Resources Information Center

Pitts, Timothy C.; Reeves, Edward B.

A cornerstone of the Kentucky Education Reform Act of 1990 was the creation of a high-stakes performance assessment program called the Kentucky Instructional Results Information System (KIRIS). KIRIS test results were the basis for granting monetary rewards to schools and school districts where student test performance improved significantly and…

Superintendent Turnover in Kentucky. Summary. Issues & Answers. REL 2011-No. 113

ERIC Educational Resources Information Center

Johnson, Jerry; Huffman, Tyler; Madden, Karen; Shope, Shane

2011-01-01

This study examines superintendent turnover in Kentucky public school districts for 1998/99-2007/08, looking at how turnover varies by rural status, Appalachian and non-Appalachian region, and 2007/08 school district characteristics. Key findings include: (1) Kentucky school districts averaged one superintendent turnover during 1998/99-2007/08;…

76 FR 41088 - Approval and Promulgation of Implementation Plans; Kentucky; 110(a)(1) and (2) Infrastructure...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-07-13

...EPA is taking final action to approve the December 13, 2007, submission by the Commonwealth of Kentucky, through the Kentucky Division of Air Quality (KDAQ) as demonstrating that the Commonwealth meets the state implementation plan (SIP) requirements of sections 110(a)(1) and (2) of the Clean Air Act (CAA or the Act) for the 1997 8- hour ozone national ambient air quality standards (NAAQS). Section 110(a) of the CAA requires that each state adopt and submit a SIP for the implementation, maintenance, and enforcement of each NAAQS promulgated by the EPA, which is commonly referred to as an ``infrastructure'' SIP. Kentucky certified that the Kentucky SIP contains provisions that ensure the 1997 8-hour ozone NAAQS is implemented, enforced, and maintained in Kentucky (hereafter referred to as ``infrastructure submission''). Kentucky's infrastructure submission, provided to EPA on December 13, 2007, addressed all the required infrastructure elements for the 1997 8-hour ozone NAAQS. Additionally, EPA is responding to adverse comments received on EPA's March 17, 2011, proposed approval of Kentucky's December 13, 2007, infrastructure submission.

Biodiesel production using waste frying oil

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

Charpe, Trupti W.; Rathod, Virendra K., E-mail: vk.rathod@ictmumbai.edu.in

2011-01-15

Research highlights: {yields} Waste sunflower frying oil is successfully converted to biodiesel using lipase as catalyst. {yields} Various process parameters that affects the conversion of transesterification reaction such as temperature, enzyme concentration, methanol: oil ratio and solvent are optimized. {yields} Inhibitory effect of methanol on lipase is reduced by adding methanol in three stages. {yields} Polar solvents like n-hexane and n-heptane increases the conversion of tranesterification reaction. - Abstract: Waste sunflower frying oil is used in biodiesel production by transesterification using an enzyme as a catalyst in a batch reactor. Various microbial lipases have been used in transesterification reaction tomore » select an optimum lipase. The effects of various parameters such as temperature, methanol:oil ratio, enzyme concentration and solvent on the conversion of methyl ester have been studied. The Pseudomonas fluorescens enzyme yielded the highest conversion. Using the P. fluorescens enzyme, the optimum conditions included a temperature of 45 deg. C, an enzyme concentration of 5% and a methanol:oil molar ratio 3:1. To avoid an inhibitory effect, the addition of methanol was performed in three stages. The conversion obtained after 24 h of reaction increased from 55.8% to 63.84% because of the stage-wise addition of methanol. The addition of a non-polar solvent result in a higher conversion compared to polar solvents. Transesterification of waste sunflower frying oil under the optimum conditions and single-stage methanol addition was compared to the refined sunflower oil.« less

Performance of photocatalyst based carbon nanodots from waste frying oil in water purification

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

Aji, Mahardika Prasetya, E-mail: mahardika190@gmail.com; Wiguna, Pradita Ajeng; Susanto,

Carbon Nanodots (C-Dots) from waste frying oil could be used as a photocatalyst in water purification with solar light irradiation. Performance of C-Dots as a photocatalyst was tested in the process of water purification with a given synthetic sewage methylene blue. The tested was also conducted by comparing the performance C-Dots made from frying oil, waste fryng oil as a photocatalyst and solution of methylene blue without photocatalyst C-Dots. Performance of C-Dots from waste frying oil were estimated by the results of absorbance spectrum. The results of measurement absorbance spectrum from the process of water purification with photocatalyst C-Dots showedmore » that the highest intensity at a wavelength 664 nm of methylene blue decreased. The test results showed that the performance of photocatalyst C-Dots from waste frying oil was better in water purification. This estimated that number of particles C-dots is more in waste frying oil because have experieced repeated the heating process so that the higher particles concentration make the photocatalyst process more effective. The observation of the performance C-Dots from waste frying oil as a photocatalyst in the water purification processes become important invention for solving the problems of waste and water purification.« less

Kentucky's highway incident management strategic plan.

DOT National Transportation Integrated Search

2005-06-01

Kentucky s Highway Incident Management Strategic Plan consists of a mission statement, 4 goals, 16 objectives, and 49 action strategies. The action strategies are arranged by priority and recommended time frame for implementation. When implemented...

Revision of the Rainfall-intensity Duration Curves for the commonwealth of Kentucky.

DOT National Transportation Integrated Search

1999-06-01

The purpose of this study was to revise and update the existing Rainfall Intensity- Duration-Frequency (IDF) Curves for the Commonwealth of Kentucky. The nine curves that currently govern Kentucky are based on data from First-Order Weather Stations i...

Postural stability of biped robots and the foot-rotation indicator (FRI) point

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

Goswami, A.

1999-06-01

The focus of this paper is the problem of foot rotation in biped robots during the single-support phase. Foot rotation is an indication of postural instability, which should be carefully treated in a dynamically stable walk and avoided altogether in a statically stable walk. The author introduces the foot-rotation indicator (FRI) point, which is a point on the foot/ground-contact surface where the net ground-reaction force would have to act to keep the foot stationary. To ensure no foot rotation, the FRI point must remain within the convex hull of the foot-support area. In contrast with the ground projection of themore » center of mass (GCoM), which is a static criterion, the FRI point incorporates robot dynamics. As opposed to the center of pressure (CoP) -- better known as the zero-moment point (ZMP) in the robotics literature -- which may not leave the support area, the FRI point may leave the area. In fact, the position of the FRI point outside the footprint indicates the direction of the impending rotation and the magnitude of rotational moment acting on the foot. Owing to these important properties, the FRI point helps not only to monitor the state of postural stability of a biped robot during the entire gait cycle, but indicates the severity of instability of the gait as well. In response to a recent need, the paper also resolves the misconceptions surrounding the CoP/ZMP equivalence.« less

Indoor air quality in a restaurant kitchen using margarine for deep-frying.

PubMed

Sofuoglu, Sait C; Toprak, Melis; Inal, Fikret; Cimrin, Arif H

2015-10-01

Indoor air quality has a great impact on human health. Cooking, in particular frying, is one of the most important sources of indoor air pollution. Indoor air CO, CO2, particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deep-frying margarine was used. The objective was to assess occupational exposure concentrations for cooks of such restaurants. While individual VOC and PM2.5 concentrations were measured before, during, and after frying events using active sampling, TVOC, PM10, CO, CO2, temperature, and relative humidity were continuously monitored through the whole period. VOC and aldehyde concentrations did not increase to considerable levels with deep-frying compared to the background and public indoor environment levels, whereas PM10 increased significantly (1.85 to 6.6 folds). The average PM2.5 concentration of the whole period ranged between 76 and 249 μg/m(3). Hence, considerable PM exposures could occur during deep-frying with the special margarine, which might be sufficiently high to cause health effects on cooks considering their chronic occupational exposures.

Divergent evolution in fluviokarst landscapes of central Kentucky

USGS Publications Warehouse

Phillips, J.D.; Martin, L.L.; Nordberg, V.G.; Andrews, W.A.

2004-01-01

Central Kentucky is characterized by a mixture of karst and fluvial features, typically manifested as mosaic of karst-rich/ channel-poor (KRCP) and channel-rich/karst-poor (CRKP) environments. At the regional scale the location and distribution of KRCP and CRKP areas are not always systematically related to structural, lithological, topographic, or other controls. This study examines the relationship of KRCP and CRKP zones along the Kentucky River gorge area, where rapid incision in the last 1??5 million years has lowered local base levels and modified slopes on the edge of the inner bluegrass plateau. At the scale of detailed field mapping on foot within a 4 km2 area, the development of karst and fluvial features is controlled by highly localized structural and topographic constraints, and can be related to slope changes associated with retreat of the Kentucky River gorge escarpment. A conceptual model of karst/fluvial transitions is presented, which suggests that minor, localized variations are sufficient to trigger a karst-fluvial or fluvial-karst switch when critical slope thresholds are crossed. ?? 2004 John Wiley and Sons, Ltd.

Challenges for the New Century: Trends That Will Influence Kentucky's Future.

ERIC Educational Resources Information Center

Smith-Mello, Michal; Childress, Michael T.; Watts, Amy; Watkins, John F.

Trends that will influence Kentucky's future were examined along with policy options for responding to those trends. According to the analysis, the effects of the new economy on Kentucky has been mixed. Although many Kentuckians have benefited from the new economy, the state's least educated and poorest residents are falling further behind the…

Vocal Fry Use in Adult Female Speakers Exposed to Two Languages.

PubMed

Gibson, Todd A; Summers, Connie; Walls, Sydney

2017-07-01

Several studies have identified the widespread use of vocal fry among American women. Popular explanations for this phenomenon appeal to sociolinguistic purposes that likely take significant time for second language users to learn. The objective of this study was to determine if mere exposure to this vocal register, as opposed to nuanced sociolinguistic motivations, might explain its widespread use. This study used multigroup within- and between-subjects design. Fifty-eight women from one of three language background groups (functionally monolingual in English, functionally monolingual in Spanish, and Spanish-English bilinguals) living in El Paso, Texas, repeated a list of nonwords conforming to the sound rules of English and another list of nonwords conforming to the sound rules of Spanish. Perceptual analysis identified each episode of vocal fry. There were no statistically significant differences between groups in their frequency of vocal fry use despite large differences in their amount of English-language exposure. All groups produced more vocal fry when repeating English than when repeating Spanish nonwords. Because the human perceptual system encodes for vocal qualities even after minimal language experience, the widespread use of vocal fry among female residents in the United States likely is owing to mere exposure to English rather than nuanced sociolinguistic motivations. Copyright © 2017 The Voice Foundation. Published by Elsevier Inc. All rights reserved.

On Teaching Biotechnology in Kentucky.

ERIC Educational Resources Information Center

Brown, Dan C.; Kemp, Michael C.; Hall, Jennifer

1998-01-01

One study surveyed 187 Kentucky teachers (36% agriculture, 32% science, 32% technology education); they rated importance of content organizers, topics, transferable skills, and delivery methods for biotechnology. A second study received responses from 70 of 150 teachers; 45 thought science teachers or an integrated team should teach biotechnology;…

Redesigning an Education System: Early Observations from Kentucky. Strategic Investment: Tough Choices for America's Future.

ERIC Educational Resources Information Center

David, Jane L.

The Kentucky Education Reform Act (KERA) is the most comprehensive reform legislation nationally, bringing substantial change to all levels of the educational system. A group of researchers who have spent time in schools in Kentucky and policy analysts knowledgeable about Kentucky and other state education reform efforts convened in October 1992…

Characterization of peanuts after dry roasting, oil roasting, and blister frying

USDA-ARS?s Scientific Manuscript database

Peanuts were systematically deep fried, blister fried, or dry roasted at 177°C to Hunter L-values of 53 ± 1, 48.5 ± 1, and 43 ± 1, corresponding to light, medium, and dark roasting, respectively. Thermal modifications of the epidermal and parenchyma cells were observed in the scanning electron micr...

Comparison of nonfried apple snacks with commercially available fried snacks.

PubMed

Joshi, A P K; Rupasinghe, H P V; Pitts, N L

2011-06-01

The study was carried out to evaluate the selected quality attributes of a prototype nonfried apple snack produced by application of vacuum impregnation (VI) of maple syrup and vacuum drying. When maple syrup concentration was adjusted to 20-40% in the VI solution, vacuum-dried apple slices are resulted in the greatest textural attributes, whiteness index, and desirable moisture content and water activity. Comparison of the VI-treated, vacuum-dried apple slices with commercially fried apple and potato snacks revealed that the consumer acceptability was greater for the fried snack products due to their flavor and texture; however, in addition to higher oil content (>30%), commercial fried apple and potato snacks possessed lower antioxidant capacity than nonfried apple snacks. VI process enhanced the calcium content of the nonfried apple snack products.

Where We Stand: Comparative Study of Japanese and Kentucky Educational Requirements.

ERIC Educational Resources Information Center

Yoo, Yushin

The educational systems and requirements of Japan and Kentucky are compared in seven different areas. The first area compares total instruction days and illustrates the differences with a chart. Kentucky requires 175 days of instruction while Japan requires 240 days. Because of this Japanese students spend 150 to 300 more hours per year in school…

CIVIL RIGHTS U.S.A. PUBLIC SCHOOL--SOUTHERN STATES, 1962, KENTUCKY.

ERIC Educational Resources Information Center

KNOWLES, LAURENCE W.

DESEGREGATION OF KENTUCKY SCHOOLS BEGAN IN 1955 WITH A FEW SCATTERED DISTRICTS. THE MAJOR STEP CAME IN 1956, WHEN THE PUBLIC SCHOOLS OF LOUISVILLE WERE OPENED TO ALL CHILDREN WITHOUT REGARD TO RACE. SINCE 1956, THERE HAS BEEN STEADY, ALTHOUGH MEASURED, PROGRESS IN SCHOOL DESEGREGATION. IN 1962 ABOUT HALF OF KENTUCKY'S NEGRO STUDENTS ATTENDED…

FORMS AND SCOPE OF POVERTY IN KENTUCKY. RESOURCE DEVELOPMENT SERIES 10.

ERIC Educational Resources Information Center

RAMSEY, RALPH J.

THE PURPOSE OF THIS PUBLICATION WAS TO IDENTIFY POVERTY AND TO DESCRIBE PARTICULAR POVERTY SITUATIONS IN KENTUCKY. POVERTY IS DESCRIBED AS BEING A CONDITION OF DEPRIVATION IN ANY ASPECT OF LIVING WHICH HANDICAPS A PERSON IN ACQUIRING THE GOOD THINGS OF LIFE. FOR MEASURING THE EXTENT OF POVERTY IN KENTUCKY, THE FOLLOWING FACTORS WERE…

2020 Vision: A Strategic Agenda for Kentucky's System of Postsecondary Education.

ERIC Educational Resources Information Center

Kentucky Community and Technical Coll. System, Lexington.

The paper discusses educational planning for Kentucky Community and Technical College System. A responsive and flexible system of postsecondary education is the most important tool needed to help Kentucky flourish in the early decades of the 21st century. Right now, the proportion of the population with less than a high school diploma is greater…

Archived data management system in Kentucky.

DOT National Transportation Integrated Search

2007-05-01

Archived Data User Service (ADUS) was added to the national ITS architecture in 1999 to enable multiple uses for ITS-generated data. In Kentucky, ARTIMIS and TRIMARC are collecting volume, speed, occupancy, length-based classification, and incident d...

Kentucky physicians and politics.

PubMed

VonderHaar, W P; Monnig, W B

1998-09-01

Approximately 19% of Kentucky Physicians are KEMPAC members or contribute to state legislative and Gubernatorial candidates. This limited study of political activity indicates that a small percentage of physicians participate in the political process. Despite the small number of contributors to state legislative candidates, KMA's legislative and lobbying effort is highly effective and members receive high quality service and representation in the political arena.

Shelf life prediction of canned fried-rice using accelerated shelf life testing (ASLT) arrhenius method

NASA Astrophysics Data System (ADS)

Kurniadi, M.; Bintang, R.; Kusumaningrum, A.; Nursiwi, A.; Nurhikmat, A.; Susanto, A.; Angwar, M.; Triwiyono; Frediansyah, A.

2017-12-01

Research on shelf-life prediction of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius model has been conducted. The aim of this research to predict shelf life of canned-fried rice products. Lethality value of 121°C for 15 and 20 minutes and Total Plate count methods are used to determine time and temperatures of sterilization process.Various storage temperatures of ASLT Arrhenius method were 35, 45 and 55°C during 35days. Rancidity is one of the derivation quality of canned fried rice. In this research, sample of canned fried rice is tested using rancidity value (TBA). TBA value was used as parameter which be measured once a week periodically. The use of can for fried rice without any chemical preservative is one of the advantage of the product, additionaly the use of physicalproperties such as temperature and pressure during its process can extend the shelf life and reduce the microbial contamination. The same research has never done before for fried rice as ready to eat meal. The result showed that the optimum conditions of sterilization process were 121°C,15 minutes with total plate count number of 9,3 × 101 CFU/ml. Lethality value of canned fried rice at 121°C,15 minutes was 3.63 minutes. The calculated Shelf-life of canned fried rice using Accelerated Shelf-life Test (ASLT) of Arrhenius method was 10.3 months.

Reduce darkening of chips and fries

USDA-ARS?s Scientific Manuscript database

Senescent sweetening is a genetically programmed, developmental response of potatoes that results in an accumulation of sucrose, glucose and fructose during the late storage period. Senescent sweetening is inevitable and irreversible, and thus limits the duration of storage for chip and fry processi...

Controlling Kentucky bluegrass with herbicide and burning is influenced by invasion level

USDA-ARS?s Scientific Manuscript database

Kentucky bluegrass (Poa pratensis L.) is a cool-season perennial grass that is increasing on Northern Great Plains rangelands. The Sheyenne National Grasslands (SNG), located in Southeast North Dakota and one of the last publically owned remnants of the tall-grass prairie are threatened by Kentucky...

Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System.

PubMed

Liu, Dengyong; Li, Shengjie; Wang, Nan; Deng, Yajun; Sha, Lei; Gai, Shengmei; Liu, Huan; Xu, Xinglian

2017-05-01

This paper aimed to study the time course changes in taste compounds of Dezhou-braised chicken during the entire cooking process mainly consisting of deep-frying, high-temperature boiling, and low-temperature braising steps. For this purpose, meat samples at different processing stages were analyzed for 5'-nucleotides and free amino acids, and were also subjected to electronic tongue measurements. Results showed that IMP, Glu, Lys, and sodium chloride were the main compounds contributing to the taste attributes of the final product. IMP and Glu increased in the boiling step and remained unchanged in the following braising steps. Meanwhile, decrease in Lys content and increase in sodium chloride content were observed over time in both boiling and braising steps. Intensities for bitterness, saltiness, and Aftertaste-B obtained from the electronic tongue analysis were correlated with the concentrations of these above chemical compounds. Therefore, the electronic tongue system could be applied to evaluate the taste development of Dezhou-braised chicken during processing. © 2017 Institute of Food Technologists®.

The effect of raw materials on thermo-oxidative stability and glycidyl ester content of palm oil during frying.

PubMed

Aniołowska, Magda A; Kita, Agnieszka M

2016-04-01

The objective of this research was to determine the effects of the water content of food incorporated into frying oil on oil degradation and the content of glycidyl esters. Potato chips, French fries and snacks were fried intermittently in palm oil, which was heated at 180 °C for 8 h per day over five consecutive days. Thermo-oxidative and physical alterations, changes in fatty acid composition, total polar components, polar fraction composition, and water content were analysed. The content of glycidyl esters was measured by liquid chromatography-tandem mass spectrometry. More polar compounds were formed in the oil used for frying chips (252 g kg(-1)) than for French fries (229 g kg(-1)) or snacks (196 g kg(-1)). Reductions in glycidyl esters were found in oils used for frying--greater for frying snacks and French fries (95% and 93%) than for potato chips (87%). The rate of decrease of glycidyl esters was correlated with frying parameters, most strongly with the concentrations of diacylglycerols (r = 0.98) and total polar components (r = -0.98). The raw material had a greater influence on polymerization conversion and glycidyl ester content than on hydrolytic and oxidative changes in the frying oil. © 2015 Society of Chemical Industry.

Production of crispy bread snacks containing chicken meat and chicken meat powder.

PubMed

Cakmak, Hulya; Altinel, Burak; Kumcuoglu, Seher; Kisla, Duygu; Tavman, Sebnem

2016-01-01

Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.

Effect of frying temperature and time on image characterizations of pellet snacks.

PubMed

Mohammadi Moghaddam, Toktam; BahramParvar, Maryam; Razavi, Seyed M A

2015-05-01

The development of non-destructive methods for the evaluation of food properties has important advantages for the food processing industries. So, the aim of this study was to evaluate the effects of frying temperature (150, 170, and 190 °C) and time (0.5, 1.5, 2.5, 3.5 and 4.5 min) on image properties (L*, a* and b*, fractal dimension, correlation, entropy, contrast and homogeneity) of pellet snacks. Textures were computed separately for eight channels (RGB, R, G, B, U, V, H and S). Enhancing the frying time from 0.5 min to 2.5 min increased the fractal dimension; but its increase from 2.5 min to 4.5 min could not expand the samples. Then, the highest volume of pellet snacks was observed at 2.5 min. Features derived from the image texture contained better information than color features. The best result was for U channel which showed that increasing the frying time increased the contrast, entropy and correlation. Developing the frying temperature up to 170 °C decreased contrast, entropy and correlation of images; however these factors were increased when frying temperature was 190 °C. These results were invert for homogeneity.

A Guidance Document for Kentucky's Oil and Gas Operations

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

None, None

1998-11-10

This technical report is a summary of the progress made for "A Guidance Document for Kentucky's Oil and Gas Operators". During this quarter, the document received continued review and editing in an elec-tronic format to satisfy the United States Department of Energy (DOE). Comments received from oil and gas operators reviewing this document prompted contact to be made with the United States Environmental Protection Agency (USEPA) to develop an addendum section to provide better explanation of USEPA requirements for Class II injection wells in Kentucky.

Kentucky Transportation Cabinet : annual assessment of customer needs and satisfaction : mail survey report

DOT National Transportation Integrated Search

1997-11-01

The Kentucky Transportation Cabinet, both through its own quality initiative and a statewide 'Empower Kentucky' campaign, has a commitment to achieve new levels of quality in the development, construction and maintenance of highways. In order to gage...

Identification of pavement distress in Kentucky.

DOT National Transportation Integrated Search

2006-04-01

In Kentucky, the roads are comprised primarily of two types of pavement. The first being Portland Cement Concrete (PCC) a rigid pavement, and the other is Asphaltic Concrete (AC), a flexible pavement. There is a noticeable difference in their appeara...

Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.

PubMed

Dueik, V; Bouchon, P

2011-03-01

Consumers look for products that contribute to their wellness and health, however, even health-conscious consumers are not willing to sacrifice organoleptic properties, and intense full-flavor snacks remain an important trend. The objective of this study was to examine most important quality parameters of vacuum (1.92 inHg) and atmospheric-fried carrot, potato, and apple slices to determine specific advantages of vacuum technology. Slices were fried using equivalent thermal driving forces, maintaining a constant difference between oil temperature and the boiling point of water at the working pressure (ΔT = 60 and 80 °C). This resulted in frying temperatures of 160 and 180 °C, and 98 and 118 °C, for atmospheric and vacuum frying, respectively. Vacuum-fried carrot and potato chips absorbed about 50% less oil than atmospheric-fried chips, whereas vacuum-fried apple chips reduced oil absorption by 25%. Total carotenoids and ascorbic acid (AA) were greatly preserved during vacuum frying. Carrot chips vacuum fried at 98 °C retained about 90% of total carotenoids, whereas potato and apple slices vacuum fried at 98 °C, preserved around 95% of their initial AA content. Interestingly, results showed that the antioxidant capacity of chips may be related to both the presence of natural antioxidants and brown pigments developed at elevated temperatures. A way to reduce detrimental effects of deep-fat frying is through operating-pressure reduction, the essence behind vacuum deep-fat frying. In this way, it is possible to remove product moisture at a low temperature in a low-oxygen environment. The objective of this research was to study the effect of oil temperature reduction when vacuum frying traditional (potatoes) and nontraditional products (carrots and apples) on most important quality attributes (vitamins, color, and oil uptake). Results are promising and show that vacuum frying can be an alternative to produce nutritious and novel snacks with desired quality

Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.

PubMed

Nakamura, Sumiko; Ohtsubo, Ken'ichi

2010-01-01

The physicochemical properties of rice flour and wheat flour influenced the oil uptake of tempura frying batter. Rice flour was better than wheat flour in the overall quality and crispness of the fried tempura batter. Rice flour resisted oil absorption more than wheat flour, and a higher level of apparent starch amylose and higher consistency/breakdown ratio of the pasting properties led to a lower oil uptake of the batter. Super hard EM10 rice showed the highest apparent amylose content and higher consistency/breakdown ratio than the other flour samples, the batter from EM10 revealing the lowest oil content after frying among all the batters examined. The apparent amylose content, consistency/breakdown ratio and oil absorption index are proposed as useful guides for oil absorption when frying from among the physicochemical properties that influence the oil content of fried batter. Our proposal for the "oil absorption index" could be a simple, although not perfect method for estimating the oil content of batter flour.

Immortalization of chicken preadipocytes by retroviral transduction of chicken TERT and TR

PubMed Central

Wang, Wei; Zhang, Tianmu; Wu, Chunyan; Wang, Shanshan; Wang, Yuxiang; Wang, Ning

2017-01-01

The chicken is an important agricultural animal and model for developmental biology, immunology and virology. Excess fat accumulation continues to be a serious problem for the chicken industry. However, chicken adipogenesis and obesity have not been well investigated, because no chicken preadipocyte cell lines have been generated thus far. Here, we successfully generated two immortalized chicken preadipocyte cell lines through transduction of either chicken telomerase reverse transcriptase (chTERT) alone or in combination with chicken telomerase RNA (chTR). Both of these cell lines have survived >100 population doublings in vitro, display high telomerase activity and have no sign of replicative senescence. Similar to primary chicken preadipocytes, these two cell lines display a fibroblast-like morphology, retain the capacity to differentiate into adipocytes, and do not display any signs of malignant transformation. Isoenzyme analysis and PCR-based analysis confirmed that these two cell lines are of chicken origin and are free from inter-species contamination. To our knowledge, this is the first report demonstrating the generation of immortal chicken cells by introduction of chTERT and chTR. Our established chicken preadipocyte cell lines show great promise as an in vitro model for the investigation of chicken adipogenesis, lipid metabolism, and obesity and its related diseases, and our results also provide clues for immortalizing other avian cell types. PMID:28486516

Economic effects of Ohio's smoke-free law on Kentucky and Ohio border counties.

PubMed

Pyles, Mark K; Hahn, Ellen J

2011-01-01

To determine if the Ohio statewide smoke-free law is associated with economic activity in Ohio or Kentucky counties that lie on the border between the two states. In November 2006, Ohio implemented a comprehensive statewide smoke-free law for all indoor workplaces. A feasible generalised least squares (FLGS) time series design to estimate the impact of the Ohio smoke-free law on Kentucky and Ohio border counties. Six Kentucky and six Ohio counties that lie on the border between the two states. All reporting hospitality and accommodation establishments in all Kentucky and Ohio counties including but not limited to food and drinking establishments, hotels and casinos. Total number of employees, total wages paid and number of reported establishments in all hospitality and accommodation services, 6 years before Ohio's law and 1 year after. There is no evidence of a disproportionate change in economic activity in Ohio or Kentucky border counties relative to their non-border counterparts. There was no evidence of a relation between Ohio's smoke-free law and economic activity in Kentucky border counties. The law generated a positive influence on wages and number of establishments in Ohio border counties. The null result cannot be explained by low test power, as minimum changes necessary in the dependent variables to detect a significant influence are very reasonable in size. Our data add to the large body of evidence that smoke-free laws are neutral with respect to the hospitality business across jurisdictions with and without laws.

Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.

PubMed

Olivero-David, Raul; Mena, Carmen; Pérez-Jimenez, M Angeles; Sastre, Blanca; Bastida, Sara; Márquez-Ruiz, Gloria; Sánchez-Muniz, Francisco J

2014-12-03

Ripening modifies oil attributes and composition. However, the influence of olive ripening on virgin olive oil (VOO) thermal oxidative stability on food-frying has not been studied yet. Oils from Picual olives of low (VOO1), medium (VOO2), and high (VOO3) ripeness were obtained, and their thermal oxidative stability during 40 potato-fryings was tested. Unused VOO1 showed higher antioxidant content and oxidative stability than VOO2 and VOO3. Polar compounds (PC), oligomers, and altered fatty acid methyl esters (polar-FAME) increased, whereas linoleic acid, polyphenols, and tocopherols decreased in the three VOOs through frying. The alteration was lower in VOO1, followed by VOO2 (0.105, 0.117, and 0.042 g/100 g oil less of PC, oligomers and polar-FAME per frying, respectively, in VOO1 than in VOO3). In conclusion, VOO obtained from low-ripeness Picual olives should be preferred when frying fresh-potatoes due to its higher thermal and oxidative stability, permitting a higher number of potato-frying uses.

Environmental enrichment in steelhead (Oncorhynchus mykiss) hatcheries: Field evaluation of aggression, foraging, and territoriality in natural and hatchery fry

USGS Publications Warehouse

Tatara, C.P.; Riley, S.C.; Scheurer, J.A.

2008-01-01

Reforms for salmonid hatcheries include production of hatchery fish with behavioral characteristics similar to wild conspecifics. Enrichment of the hatchery environment has been proposed to achieve this goal. Field experiments of steelhead (i.e., sea-run rainbow trout, Oncorhynchus mykiss) fry from a common stock reared under natural (i.e., stream), enriched hatchery, and conventional hatchery conditions indicated no significant differences in the rates of foraging or aggression between rearing treatments. However, the rates of foraging and aggression of natural fry were significantly affected by the type of hatchery fry stocked with them. Natural steelhead fry fed at lower rates and exhibited higher rates of aggression when stocked with steelhead fry raised in enriched hatchery environments. Territory sizes of steelhead fry ranged from 0.015 to 0.801 m2; were significantly, positively related to body length; and were not significantly different between rearing treatments. We conclude that hatchery steelhead fry released into streams establish territories that are proportional to their body length and similar in size to territories of natural steelhead fry. Our results indicate that both conventional and enriched hatchery environments produce natural social behaviors in steelhead released as fry and that fry from enriched hatchery environments may alter the foraging and aggressive behavior of natural, resident steelhead fry. ?? 2008 NRC.

Understanding Barriers to Colorectal Cancer Screening in Kentucky.

PubMed

Knight, Jennifer Redmond; Kanotra, Sarojini; Siameh, Seth; Jones, Jessica; Thompson, Becki; Thomas-Cox, Sue

2015-06-18

Colorectal cancer screening rates have increased significantly in Kentucky, from 35% in 1999 to 66% in 2012. A continued improvement in screening requires identification of existing barriers and implementation of interventions to address barriers. The state of Kentucky added a question to the 2012 Kentucky Behavioral Risk Factor Surveillance System survey for respondents aged 50 years or older who answered no to ever having been screened for colorectal cancer by colonoscopy or sigmoidoscopy to assess the reasons why respondents had not been screened. Combined responses constituted 4 categories: attitudes and beliefs, health care provider and health care systems barriers, cost, and other. Prevalence estimates for barriers were calculated by using raking weights and were stratified by race/ethnicity, sex, education, income, and health insurance coverage. Logistic regression estimated odds ratios for barriers to screening. The most common barriers in all areas were related to attitudes and beliefs, followed by health care provider and systems, and cost. Non-Hispanic whites and respondents with more than a high school education were more likely to choose attitudes and beliefs as a barrier than were non-Hispanic blacks and those with less than a high school education. Respondents with low incomes and with no insurance were significantly more likely to select cost as a barrier. No significant associations were observed between demographic variables and the selection of a health care provider and a health care system. Barriers related to education, race/ethnicity, income, and insurance coverage should be considered when designing interventions. Expansion of Medicaid and implementation of the Affordable Care Act in Kentucky could have an impact on reducing these barriers.

Professional Development: Report from the Prichard Committee for Academic Excellence, Task Force on Improving Kentucky Schools.

ERIC Educational Resources Information Center

Prichard Committee for Academic Excellence, Lexington, KY.

This report presents the Prichard Committee recommendations on professional development of Kentucky teachers. They are based on the results of a steering committee of Kentucky educators and are being implemented in a Pew Charitable Trusts project. The overall finding was that for school reform to succeed in Kentucky, greatly enhanced professional…

Effects of high temperature frying of Spinach leaves in sunflower oil on carotenoids, chlorophylls and tocopherol composition

NASA Astrophysics Data System (ADS)

Zeb, Alam; Nisar, Parveen

2017-03-01

Spinach is one of the highly consumed vegetable, with significant nutritional and beneficial properties. This study revealed for the first time, the effects of high temperature frying on the carotenoids, chlorophylls and tocopherol contents of spinach leaves. Spinach leaves were thermally processed in the sunflower oil for 15, 30, 45 and 60 min at 250 °C. HPLC-DAD results revealed a total of eight carotenoids, four chlorophylls and α-tocopherol in the spinach leaves. Lutein, neoxanthin, violaxanthin and β-carotene-5,6-epoxide were the major carotenoids, while chlorophyll a and b' were present in higher amounts. Frying of spinach leaves increased significantly the amount of α-tocopherol, β-carotene-5,6-epoxide, luteoxanthin, lutein and its Z-isomers and chlorophyll b' isomer. There was a dose dependent decrease in the amounts of neoxanthin, violaxanthin, chlorophyll b, b' and chlorophyll a with increase of frying time. The increase of frying time increased the total phenolic contents in spinach leaves and fried sunflower oil samples. Chemical characteristics such as peroxide values, free fatty acids, conjugated dienes, conjugated trienes and radical scavenging activity were significantly affected by frying, while spinach leaves increased the stability of the frying oil. This study can be used to improve the quality of fried vegetable leaves or their products at high temperature frying in food industries for increasing consumer acceptability.

Clinical Laboratory Sciences Discipline Advisory Group Final Report. Kentucky Allied Health Project.

ERIC Educational Resources Information Center

Kentucky Council on Public Higher Education, Frankfort.

Education in the clinical laboratory sciences in Kentucky and articulation within the field are examined, based on the Kentucky Allied Health Project (KAHP), which designed an articulated statewide system to promote entry and exit of personnel at a variety of educational levels. The KAHP model promotes articulation in learning, planning, and…

Effect of deep-fat frying on sensory and textural attributes of pellet snacks.

PubMed

BahramParvar, Maryam; Mohammadi Moghaddam, Toktam; Razavi, Seyed M A

2014-12-01

In this paper, the effects of several frying parameters on the quality of indirect expanded snacks were studied. Pellets, in two colors of yellow and green, were deep-fat fried at 150, 170, and 190 °C for 0.5, 1.5, 2.5, 3.5, and 4.5 min; then, subjected to uniaxial compression test and sensory analysis. The results showed that hardness, fracture force and apparent modulus of elasticity reduced with increase in frying time and temperature due to puffing samples and decrease in crust thickness. In contrast, higher frying temperature improved the crispness of samples. Panelists preferred the flavor, color, and total acceptance of yellow samples to the green ones. Moreover, principal component analysis (PCA) of instrumental and sensory data provided important information for the correlation of objective and sensory properties.

Development of new antioxidant systems for frying oil and omega-3 oils

USDA-ARS?s Scientific Manuscript database

The development of natural antioxidant systems for frying oil will be discussed in this presentation. This study aimed to utilize vegetable oils such as soybean oil for frying, of which the United States is the world’s largest producer. To overcome the vulnerability of soybean oil to oxidation due t...

Face the Fats Quiz 2

MedlinePlus

... heart? Ready to make informed choices about the foods you eat? From fish to French fries to fried chicken, test your knowledge about the fats in some familiar foods. Welcome to Face the Fats Quiz II - and ...

Teacher Education: Report from the Prichard Committee for Academic Excellence, Task Force on Improving Kentucky Schools.

ERIC Educational Resources Information Center

Prichard Committee for Academic Excellence, Lexington, KY.

The Prichard Committee, a citizens volunteer organization in Kentucky, has studied the current state of teacher education in Kentucky and presents its final recommendations. Teacher education reform has been slow in Kentucky due to its low priority on campus, the lack of a champion to push the reform, and the difficulties of instigating the…

A Kentucky Journey. Teacher's Guide.

ERIC Educational Resources Information Center

Kentucky Historical Society, Frankfort.

The Kentucky History Center (Frankfort), a 20,000-square-foot museum facility, is a walk through time, complete with the sights, sounds, and smells of the past. The museum's eight chronological areas feature artifacts, images, and life-size environments that evoke places in time. A ready-made reference area in the center of the exhibit provides a…

Forest statistics of western Kentucky

Treesearch

The Forest Survey Organization Central States Forest Experiment Station

1950-01-01

This Survey Release presents the more significant preliminary statistics on the forest area and timber volume for the western region of Kentucky. Similar reports for the remainder of the state will be published as soon as statistical tabulations are completed. Later, an analytical report for the state will be published which will interpret forest area, timber volume,...

A Monte Carlo risk assessment model for acrylamide formation in French fries.

PubMed

Cummins, Enda; Butler, Francis; Gormley, Ronan; Brunton, Nigel

2009-10-01

The objective of this study is to estimate the likely human exposure to the group 2a carcinogen, acrylamide, from French fries by Irish consumers by developing a quantitative risk assessment model using Monte Carlo simulation techniques. Various stages in the French-fry-making process were modeled from initial potato harvest, storage, and processing procedures. The model was developed in Microsoft Excel with the @Risk add-on package. The model was run for 10,000 iterations using Latin hypercube sampling. The simulated mean acrylamide level in French fries was calculated to be 317 microg/kg. It was found that females are exposed to smaller levels of acrylamide than males (mean exposure of 0.20 microg/kg bw/day and 0.27 microg/kg bw/day, respectively). Although the carcinogenic potency of acrylamide is not well known, the simulated probability of exceeding the average chronic human dietary intake of 1 microg/kg bw/day (as suggested by WHO) was 0.054 and 0.029 for males and females, respectively. A sensitivity analysis highlighted the importance of the selection of appropriate cultivars with known low reducing sugar levels for French fry production. Strict control of cooking conditions (correlation coefficient of 0.42 and 0.35 for frying time and temperature, respectively) and blanching procedures (correlation coefficient -0.25) were also found to be important in ensuring minimal acrylamide formation.

Pre-pregnancy fried food consumption and the risk of gestational diabetes mellitus: a prospective cohort study

PubMed Central

Bao, Wei; Tobias, Deirdre K.; Olsen, Sjurdur F.; Zhang, Cuilin

2014-01-01

Aims/hypothesis Fried foods are frequently consumed in Western countries. However, the health effects of frequent fried food consumption in humans are not well understood. We aimed to prospectively examine the association between pre-pregnancy fried food consumption and risk of incident gestational diabetes mellitus (GDM). Methods We included 21,079 singleton pregnancies from 15,027 women in the Nurses’ Health Study II cohort. Since 1991 and every 4 years thereafter, we collected diet information, including consumption of fried foods at home and away from home, using a validated food frequency questionnaire. We used generalised estimating equations with log-binomial models to estimate the RRs and 95% CIs. Results We documented 847 incident GDM pregnancies during 10 years of follow-up. After adjustment for age, parity, dietary and non-dietary factors, the RRs (95% CIs) of GDM among women who consumed total fried foods 1–3, 4–6 and ≥ 7 times/week, compared with those who consumed it less than once/week, were 1.13 (0.97, 1.32), 1.31 (1.08, 1.59) and 2.18 (1.53, 3.09), respectively (p for trend < 0.001). The association persisted after further adjustment for BMI (p for trend = 0.01). When analysed separately, we found a significant association of GDM with fried food consumption away from home, but not with fried food consumption at home. Conclusions/interpretation Frequent fried food consumption, particularly away from home, was significantly associated with a greater risk of incident GDM. Our study indicates potential benefits of limiting fried food consumption in the prevention of GDM in women of reproductive age. PMID:25303998

Kentucky Kindergartens: Guidelines, Recommendations, and Regulations.

ERIC Educational Resources Information Center

Kentucky State Dept. of Education, Frankfort. Div. of Program Development.

This publication presents the principles and recommendations underlying the design of curricula for Kentucky's kindergarten children. Contents focus on (1) characteristics of the kindergarten child; (2) assessment of the kindergarten child; (3) recording, reporting, and evaluating; (4) the exceptional kindergarten child, with particular attention…

KENTUCKY STRAIGHT PIPES REPORT, DECEMBER 2002

EPA Science Inventory

The poor sanitary conditions and water pollution problems EPA observed in the Kentucky counties of Harlan, Martin, Bath, and Montgomery were of the highest concern. The widespread scale of both the straight pipe issues as well as package plant wastewater problems present an envir...

Verification of specific selection SNPs between broiler and layer chicken in Chinese indigenous chicken breeds.

PubMed

Lan, D; Hu, Y D; Zhu, Q; Li, D Y; Liu, Y P

2015-07-28

The direction of production for indigenous chicken breeds is currently unknown and this knowledge, combined with the development of chicken genome-wide association studies, led us to investigate differences in specific loci between broiler and layer chicken using bioinformatic methods. In addition, we analyzed the distribution of these seven identified loci in four Chinese indigenous chicken breeds, Caoke chicken, Jiuyuan chicken, Sichuan mountain chicken, and Tibetan chicken, using DNA direct sequencing methods, and analyzed the data using bioinformatic methods. Based on the results, we suggest that Caoke chicken could be developed for meat production, while Jiuyuan chicken could be developed for egg production. As Sichuan mountain chicken and Tibetan chicken exhibited large polymorphisms, these breeds could be improved by changing their living environment.

Competitive position of natural gas: Industrial baking and frying. May 1988

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

Not Available

The summary of reports GRI-88/0020 and GRI-88/0042 provides the results of studies performed to determine the status of natural gas technologies in the industrial baking and frying markets and to identify R D to enhance the performance of these technologies. The studies indicate that natural gas will continue to be the most economical energy source for industrial baking and frying.

Determination of coalbed methane potential and gas adsorption capacity in Western Kentucky coals

USGS Publications Warehouse

Mardon, S.M.; Takacs, K.G.; Hower, J.C.; Eble, C.F.; Mastalerz, Maria

2006-01-01

The Illinois Basin has not been developed for Coalbed Methane (CBM) production. It is imperative to determine both gas content and other parameters for the Kentucky portion of the Illinois Basin if exploration is to progress and production is to occur in this area. This research is part of a larger project being conducted by the Kentucky Geological Survey to evaluate the CBM production of Pennsylvanian-age western Kentucky coals in Ohio, Webster, and Union counties using methane adsorption isotherms, direct gas desorption measurements, and chemical analyses of coal and gas. This research will investigate relationships between CBM potential and petrographic, surface area, pore size, and gas adsorption isotherm analyses of the coals. Maceral and reflectance analyses are being conducted at the Center for Applied Energy Research. At the Indiana Geological Survey, the surface area and pore size of the coals will be analyzed using a Micrometrics ASAP 2020, and the CO2 isotherm analyses will be conducted using a volumetric adsorption apparatus in a water temperature bath. The aforementioned analyses will be used to determine site specific correlations for the Kentucky part of the Illinois Basin. The data collected will be compared with previous work in the Illinois Basin and will be correlated with data and structural features in the basin. Gas composition and carbon and hydrogen isotopic data suggest mostly thermogenic origin of coalbed gas in coals from Webster and Union Counties, Kentucky, in contrast to the dominantly biogenic character of coalbed gas in Ohio County, Kentucky.

Water-quality assessment of the Kentucky River basin, Kentucky; nutrients, sediments, and pesticides in streams, 1987-90

USGS Publications Warehouse

Haag, K.H.; Porter, S.D.

1995-01-01

The U.S. Geological Survey investigated the water quality of the Kentucky River Basin in Kentucky as part of the National Water Quality Assessment program. Data collected during 1987-90 were used to describe the spatial and temporal variability of nutrients, suspended sediment, and pesticides in streams. Concentrations of phosphorus were signifi- cantly correlated with urban and agricultural land use. The high phosphorus content of Bluegrass Region soils was an important source of phosphorus in streams. At many sites in urban areas, all of the stream nitrogen load was attributable to wastewater- treatment-plant effluent. Tributary streams affected by agricultural sources of nutrients contained higher densities of phytoplankton than streams that drained forested areas. Data indicate that a consid- erable percentage of total nitrogen was transported as algal biomass during periods of low discharge. Average suspended-sediment concentrations for the study period were positively correlated with dis- charge. There was a downward trend in suspended- sediment concentrations downstream in the Kentucky River main stem during the study. Although a large amount of suspended sediment originates in the Eastern Coal Field Region, contributions of suspended sediment from the Red River and other tributary streams of the Knobs Region also are important. The most frequently detected herbicides in water samples were atrazine, 2,4-D, alachlor, metolachlor, and dicamba. Diazinon, malathion, and parathion were the most frequently detected organo- phosphate insecticides in water samples. Detectable concentrations of aldrin, chlordane, DDT, DDE, dieldrin, endrin, endosulfan, heptachlor, heptachlor epoxide, and lindane were found in streambed- sediment samples.

Strategies Used to Enable CTE Programs to Be High Performing in Kentucky

ERIC Educational Resources Information Center

Stubbs, Steven A.; Stubbs, Joyce A.

2017-01-01

The state of Kentucky mandated College and Career Readiness as a part of the revised education accountability system. The new system is known as Unbridled Learning assessment and accountability. As a result of this mandate high schools in Kentucky are trying to understand the steps necessary to implement a successful College and Career Ready…

Lasting Legacies: Kentucky Superintendents Create Success Strategies That Reach into the Future

ERIC Educational Resources Information Center

Chirichello, Michael; Neihof, James; Orr, Anthony; Cochran, J. Robin; Berry, Buddy; Livingood, Ron; Stafford, Robert

2018-01-01

A legacy of leadership is more than a bench, as demonstrated by six Kentucky school superintendents who share a common commitment to providing a resource for continuous professional learning for district superintendents. The six leaders met at the end of their doctorate of education program at Northern Kentucky University in May 2015 to contribute…

The Impact of Kentucky's Educational Reform Act on Writing throughout the Commonwealth.

ERIC Educational Resources Information Center

Harnack, Andrew; And Others

1994-01-01

The central role of writing in Kentucky's Education Reform Act is most evident in Kentucky's new assessment system, which employs writing on all levels. Even tests that have recently included multiple-choice items may be replaced by response items that require students to apply knowledge, concepts, and skills in a writing format. Writing itself is…

Salmonella Pathogenicity and Host Adaptation in Chicken-Associated Serovars

PubMed Central

Johnson, Timothy J.; Ricke, Steven C.; Nayak, Rajesh; Danzeisen, Jessica

2013-01-01

SUMMARY Enteric pathogens such as Salmonella enterica cause significant morbidity and mortality. S. enterica serovars are a diverse group of pathogens that have evolved to survive in a wide range of environments and across multiple hosts. S. enterica serovars such as S. Typhi, S. Dublin, and S. Gallinarum have a restricted host range, in which they are typically associated with one or a few host species, while S. Enteritidis and S. Typhimurium have broad host ranges. This review examines how S. enterica has evolved through adaptation to different host environments, especially as related to the chicken host, and continues to be an important human pathogen. Several factors impact host range, and these include the acquisition of genes via horizontal gene transfer with plasmids, transposons, and phages, which can potentially expand host range, and the loss of genes or their function, which would reduce the range of hosts that the organism can infect. S. Gallinarum, with a limited host range, has a large number of pseudogenes in its genome compared to broader-host-range serovars. S. enterica serovars such as S. Kentucky and S. Heidelberg also often have plasmids that may help them colonize poultry more efficiently. The ability to colonize different hosts also involves interactions with the host's immune system and commensal organisms that are present. Thus, the factors that impact the ability of Salmonella to colonize a particular host species, such as chickens, are complex and multifactorial, involving the host, the pathogen, and extrinsic pressures. It is the interplay of these factors which leads to the differences in host ranges that we observe today. PMID:24296573

Campus Computing Environment: University of Kentucky.

ERIC Educational Resources Information Center

CAUSE/EFFECT, 1989

1989-01-01

A dramatic growth in computing and communications was precipitated largely by the leadership of President David Roselle at the University of Kentucky. A new operational structure of information resource management includes not only computing (academic and administrative) and communications, instructional resources, and printing/mailing services,…

Scientific and Technical Libraries in Kentucky.

ERIC Educational Resources Information Center

Powell, Russell H.; Gleim, David E.

Based on initial questionnaires, plus followup contacts and interviews, this survey documents for the first time the holdings, rates of growth, and information resources available at 72 of Kentucky's scientific and technical libraries. Included are library book collections that emphasize the business, economic, biological, physical, medical, and…

Partial harvesting of hardwood sawtimber in Kentucky and Tennessee, 2002–2014

Treesearch

Thomas J. Brandeis

2017-01-01

Partial harvesting is the predominant but not exclusive cutting treatment applied to the hardwood forests of Kentucky and Tennessee. Hardwood harvest in Kentucky showed a slight downward trend from 2006 to 2014, with most of the volume harvested in partial logging operations. Tennessee did not show this same downward trend, and the amount of hardwood volume harvested...

Invasive plants found in Kentucky forests, 2009 forest inventory and analysis factsheet

Treesearch

Christopher M. Oswalt; Sonja N. Oswalt

2012-01-01

This publication provides an overview of nonnative invasive plants found in forests of the Commonwealth of Kentucky based on an annual inventory conducted by the Forest Inventory and Analysis (FIA) Program at the Southern Research Station of the U.S. Department of Agriculture Forest Service in cooperation with the Kentucky Division of Forestry. These estimates and...

Survival of lake trout eggs and fry reared in water from the upper Great Lakes

USGS Publications Warehouse

Mac, Michael J.; Edsall, Carol Cotant; Seelye, James G.

1985-01-01

As part of continuing studies of the reproductive failure of lake trout (Salvelinus namaycush) in Lake Michigan, we measured the survival of lake trout eggs and fry of different origins and reared in different environments. Eggs and milt were stripped from spawning lake trout collected in the fall of 1980 from southeastern Lake Michigan, northwestern Lake Huron, south central Lake Superior, and from hatchery brood stock. Eggs from all sources were incubated, and the newly hatched fry were reared for 139 days in lake water from each of the three upper Great Lakes and in well water. Survival of eggs to hatching at all sites was lowest for those from Lake Michigan (70% of fertilized eggs) and highest for eggs from Lake Superior (96%). Comparisons of incubation water from the different lakes indicated that hatching success of eggs from all sources was highest in Lake Huron water, and lowest in Lake Michigan water. The most notable finding was the nearly total mortality of fry from eggs of southeastern Lake Michigan lake trout. At all sites, the mean survival of Lake Michigan fry through 139 days after hatching was only 4% compared to near 50% for fry from the other three sources. In a comparison of the rearing sites, little influence of water quality on fry survival was found. Thus, the poor survival was associated with the source of eggs and sperm, not the water in which the fry were reared.

76 FR 2361 - Atmos Energy-Kentucky/Mid-States Division; Notice of Baseline Filing

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-13

... DEPARTMENT OF ENERGY Federal Energy Regulatory Commission [Docket No. PR11-77-000] Atmos Energy--Kentucky/Mid-States Division; Notice of Baseline Filing January 5, 2011. Take notice that on December 30, 2010, Atmos Energy--Kentucky/Mid- States Division submitted a revised baseline filing of their...

Effect of meat (beef, chicken, and bacon) on rat colon carcinogenesis

PubMed Central

Parnaud, Géraldine; Peiffer, Ginette; Taché, Sylviane; Corpet, Denis E.

1998-01-01

High intake of red meat or processed meat is associated with increased risk of colon cancer. In contrast, consumption of white meat (chicken) is not associated with risk and might even reduce the occurrence of colorectal cancer. We speculated that a diet containing beef or bacon would increase and a diet containing chicken would decrease colon carcinogenesis in rats. One hundred female Fischer 344 rats were given a single injection of azoxymethane (20 mg/kg i.p.), then randomized to 10 different AIN-76-based diets. Five diets were adjusted to 14% fat and 23% protein and five other diets to 28% fat and 40% protein. Fat and protein were supplied by 1) lard and casein, 2) olive oil and casein, 3) beef, 4) chicken with skin, and 5) bacon. Meat diets contained 30% or 60% freeze-dried fried meat. The diets were given ad libitum for 100 days, then colon tumor promotion was assessed by the multiplicity of aberrant crypt foci [number of crypts per aberrant crypt focus (ACF)]. The ACF multiplicity was nearly the same in all groups, except bacon-fed rats, with no effect of fat and protein level or source (p = 0.7 between 8 groups by analysis of variance). In contrast, compared with lard- and casein-fed controls, the ACF multiplicity was reduced by 12% in rats fed a diet with 30% bacon and by 20% in rats fed a diet with 60% bacon (p < 0.001). The water intake was higher in bacon-fed rats than in controls (p < 0.0001). The concentrations of iron and bile acids in fecal water and total fatty acids in feces changed with diet, but there was no correlation between these concentrations and the ACF multiplicity. Thus the hypothesis that colonic iron, bile acids, or total fatty acids can promote colon tumors is not supported by this study. The results suggest that, in rats, beef does not promote the growth of ACF and chicken does not protect against colon carcinogenesis. A bacon-based diet appears to protect against carcinogenesis, perhaps because bacon contains 5% NaCl and increased

Innovative financing options for Kentucky's transportation infrastructure.

DOT National Transportation Integrated Search

2001-04-01

Given the need to maximize Kentuckys limited highway system funding, the purpose of this study was to review and analyze new transportation financing innovations suggested by the Federal Highway Administration. The FHWA suggestions may provide way...

Drainage Areas of Streams at Selected Locations in Kentucky

DTIC Science & Technology

1981-01-01

23󈧸", Long 82 ° 17󈧇" 195 LICK CREEK .2 .3 .70 1 .81 03207995 Levisa Fork (Fishtrap Lake ) near Millard--Lat 37°26󈧄", Long 82 ° 24󈧾" 195 MILLARD...130 .1 209 .3 392 1,015 (Area in Kentucky) 84 .6 219 (Area outside Kentucky) 308 798 03208000 Levisa Fork (below Fishtrap Lake ) near Millard--Lat 37...547 1,417 Elkhorn Creek Basin--at Russell Fork mile 12 .3 Little Elkhorn Creek at Jenkins--Lat 37 ° 10󈧊", Long 82°38󈧊", at Elkhorn Lake outlet

Performance of Yellowstone and Snake River Cutthroat Trout Fry Fed Seven Different Diets.

USDA-ARS?s Scientific Manuscript database

Five commercial diets and two formulated feeds were fed to initial-feeding Yellowstone cutthroat trout Oncorhynchus clarkii bouvieri fry and Snake River cutthroat trout O. clarkii spp. (currently being petitioned for classification as O. clarkii behnkei) fry for 18 weeks to evaluate fish performance...

Kentucky Public Water-Supply Withdrawals During 1995, 2000, and 2005

USGS Publications Warehouse

Downs, Aimee C.; Caldwell, William E.

2007-01-01

The U.S. Geological Survey, in cooperation with the Kentucky Division of Water, has compiled the reported permitted public water-supply-withdrawal data for Kentucky for 2005. Water-withdrawal data for 1995 and 2000 were previously published in Solley and others (1998) and Hutson and others (2004), respectively. This report is a graphical representation of permitted withdrawals for 1995, 2000, and 2005. Public suppliers that are regulated through the Kentucky Division of Water, Water-Withdrawal Permitting Program, withdrew a total of 496, 525, and 558 million gallons per day (Mgal/d) in 1995, 2000, and 2005, respectively. In 2005, 489 Mgal/d (88 percent) came from surface-water sources, and 69 Mgal/d (12 percent) came from ground-water sources. Small increases and decreases in permitted public water-supply withdrawals can be attributed to population changes. Large increases and decreases can be attributed to merging of supply systems, change(s) in source, or purchases from other counties.

Establishment of a Laboratory for Biofuels Research at the University of Kentucky

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

Crocker, Mark; Crofcheck, Czarena; Andrews, Rodney

2013-03-29

This project was aimed at the development of the biofuels industry in Kentucky by establishing a laboratory to develop improved processes for biomass utilization. The facility is based at the University of Kentucky Center for Applied Energy Research and the Department of Biosystems and Agricultural Engineering, and constitutes an “open” laboratory, i.e., its equipment is available to other Kentucky researchers working in the area. The development of this biofuels facility represents a significant expansion of research infrastructure, and will provide a lasting resource for biobased research endeavors at the University of Kentucky. In order to enhance the laboratory's capabilities andmore » contribute to on-going biofuels research at the University of Kentucky, initial research at the laboratory has focused on the following technical areas: (i) the identification of algae strains suitable for oil production, utilizing flue gas from coal-fired power plants as a source of CO 2; (ii) the conversion of algae to biofuels; and (iii) the development of methods for the analysis of lignin and its deconstruction products. Highlights from these activities include the development of catalysts for the upgrading of lipids to hydrocarbons by means of decarboxylation/decarbonylation (deCOx), a study of bio-oil production from the fast pyrolysis of algae (Scenedesmus), and the application of pyrolytic gas chromatography coupled with mass spectrometry (Py-GC-MS) to the characterization of high lignin biomass feedstocks.« less

Exposure to perfluorinated compounds in Catalonia, Spain, through consumption of various raw and cooked foodstuffs, including packaged food.

PubMed

Jogsten, Ingrid Ericson; Perelló, Gemma; Llebaria, Xavier; Bigas, Esther; Martí-Cid, Roser; Kärrman, Anna; Domingo, José L

2009-07-01

In this study, the role that some food processing and packaging might play as a source of perfluorinated compounds (PFCs) through the diet was assessed. The levels of PFCs were determined in composite samples of veal steak (raw, grilled, and fried), pork loin (raw, grilled, and fried), chicken breast (raw, grilled, and fried), black pudding (uncooked), liver lamb (raw), marinated salmon (home-made and packaged), lettuce (fresh and packaged), pate of pork liver, foie gras of duck, frankfurt, sausages, chicken nuggets (fried), and common salt. Among the 11 PFCs analyzed, only PFHxS, PFOS, PFHxA, and PFOA were detected in at least one composite sample, while the levels of the remaining PFCs (PFBuS, PFHpA, PFNA, PFDA, PFUnDA, and PFDoDA) were under their respective detection limits. PFOS was the compound most frequently detected, being found in 8 of the 20 food items analyzed, while PFHxA was detected in samples of raw veal, chicken nuggets, frankfurt, sausages, and packaged lettuce. According to the results of the present study, it is not sufficiently clear if cooking with non-stick cookware, or packaging some foods, could contribute to a higher human exposure to PFCs.

Highly drug-resistant Salmonella enterica serotype Kentucky ST198-X1: a microbiological study.

PubMed

Le Hello, Simon; Harrois, Dorothée; Bouchrif, Brahim; Sontag, Lucile; Elhani, Dalèle; Guibert, Véronique; Zerouali, Khalid; Weill, François-Xavier

2013-08-01

Salmonella enterica is a major global food-borne pathogen, causing life-threatening infections. Ciprofloxacin and extended-spectrum cephalosporins (ESCs) are the drugs of choice for severe infections. We previously reported a ciprofloxacin-resistant S. enterica serotype Kentucky (S Kentucky) ST198-X1 strain that emerged in Egypt and spread throughout Africa and the Middle East from 2002 to 2008. We aimed to monitor recent trends in the location of transmission and antimicrobial resistance of this strain. We analysed isolates of S Kentucky collected by the French national surveillance system for salmonellosis in France from Jan 1, 2000, to Dec 31, 2011, and at two sites in Casablanca, Morocco, between Jan 1, 2003, and Dec 31, 2011. We analysed patterns of travel of patients infected with a ciprofloxacin-resistant strain of S Kentucky. We identified isolates showing resistance to ESCs or decreased susceptibility to carbapenems, characterised isolates by XbaI-pulsed field gel electrophoresis and multilocus sequence typing, and assessed mechanisms of bacterial resistance to antimicrobial drugs. 954 (1%) of 128,836 serotyped Salmonella spp isolates in France were identified as S Kentucky, as were 30 (13%) of 226 Salmonella spp isolates from Morocco. During 2000-08, 200 (40%) of 497 subculturable isolates of S Kentucky obtained in France were resistant to ciprofloxacin, compared with 376 (83%) of 455 isolates in 2009-11, suggesting a recent increase in ciprofloxacin resistance in France. Travel histories suggested S Kentucky infections originated predominantly in east Africa, north Africa, west Africa, and the Middle East, but also arose in India. We report several occurrences of acquisition of extended-spectrum β-lactamase (CTX-M-1, CTX-M-15), plasmid-encoded cephalosporinase (CMY-2), or carbapenemase (OXA-48, VIM-2) genes by ciprofloxacin-resistant isolates of S Kentucky ST198-X1 from the Mediterranean area since 2009. Many of these highly drug-resistant isolates were

75 FR 51119 - Kentucky Disaster Number KY-00035

Federal Register 2010, 2011, 2012, 2013, 2014

2010-08-18

... Loans): Madison, Mason, Rowan. Contiguous Counties: (Economic Injury Loans Only): Kentucky: Bath... Assistance Numbers 59002 and 59008) James E. Rivera, Associate Administrator for Disaster Assistance. [FR Doc...

The timber industries of Kentucky

Treesearch

James T. Bones; Chauncey J. Lohr

1977-01-01

The 1974 timber-industry survey in Kentucky showed that, since 1969: Total timber output has increased 1 percent to 98.1 million cubic feet. Sawlog production has declined less than ½ percent to 489 million board feet. Pulpwood production has increased 69 percent to 133 thousand cords. Veneer-log production has declined 10 percent to 6.3 million board feet....

Effectiveness of inactivation of foodborne pathogens during simulated home pan frying of steak, hamburger or meat strips.

PubMed

Lahou, Evy; Wang, Xiang; De Boeck, Elien; Verguldt, Elien; Geeraerd, Annemie; Devlieghere, Frank; Uyttendaele, Mieke

2015-08-03

In order to evaluate the effect of simulated home pan frying of raw meat and meat preparations of different animal species on the thermal inactivation of pathogens, the heat resistance (D-value) of three strains of Campylobacter jejuni, Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes and two strains of generic E. coli was validated in BHI and adjusted BHI (i.e. pH5.6 and 1.5% NaCl) at 60°C. The D-values were obtained of the linear phase of the survivor curves created in GInaFiT, a freeware tool to fit models to experimental data. The obtained D-values corresponded to those previously published in literature and confirmed L. monocytogenes to be the most heat resistant pathogen among them. Heat treatment in adjusted BHI significantly increased heat-resistance of E. coli O157:H7 and generic E. coli. Subsequently, the thermal inactivation of L. monocytogenes, Salmonella spp., C. jejuni and E. coli O157:H7 was evaluated using a standardized procedure simulating commonly used home pan frying of various types of meat including steaks or filets, hamburgers and meat strips from various animal species such as pork, beef, chicken, lamb and some turkey, horse, kangaroo and crocodile meat. Corresponding F70-values were calculated based upon measured core time/temperature profiles. It was noted that a core temperature of 70 °C was not always achieved and, moreover, a heat treatment equivalent to 2 min at 70 °C was also not always obtained. This was in particular noted in hamburgers although the meat was visually judged well done. On several occasions, residual survivors of the initial inoculated (4 logCFU/g) food borne pathogens could be recovered either by enumeration (limit of detection 1 logCFU/g) or by the presence/absence testing per 25 g. Pan frying of hamburgers yielded the highest number of surviving pathogenic bacteria (46%), followed by well-done filets and steaks (13%) and meat strips (12%). Taking only steaks (beef, horse, kangaroo, crocodile and

The timber industries of Kentucky, 1986

Treesearch

Eric H. Wharton; Stephen C. Kayse; Robert L., Jr. Nevel; Robert L. Nevel

1992-01-01

A statistical report based on a survey of primary wood manufacturers using wood from Kentucky. Contains statistics on production and consumption of industrial forest products by species, geographic units, and state; and production and disposition of manufacturing residues. Includes graphics and statistical tables showing current and historical data.

Water-quality assessment of the Kentucky River Basin, Kentucky; distribution of metals and other trace elements in sediment and water, 1987-90

USGS Publications Warehouse

Porter, Stephen D.; White, Kevin D.; Clark, J.R.

1995-01-01

The U.S. Geological Survey (USGS) National Water-Quality Assessment (NAWQA) Program is designed to provide a nationally consistent description of the current status of water quality, to define water-quality trends, and to relate past and present water-quality conditions to natural features, uses of land and water, and other water-quality effects from human activities. The Kentucky River Basin is one of four NAWQA pilot projects that focused primarily on the quality of surface water. Water, sediment, and bedrock samples were collected in the Kentucky River Basin during 1987-90 for the purpose of (1) describing the spatial distribution, transport, and temporal variability of metals and other trace elements in streams of the basin; (2) estimating mean annual loads, yields, and trends of constituent concentrations and identifying potential causes (or sources) of spatial patterns; (3) providing baseline information for concentrations of metals in streambed and suspended sediments; (4) identifying stream reaches in the Kentucky River Basin with chronic water-quality problems; and (5) evaluating the merits of the NAWQA pilot study-approach for the assessment of metals and other trace elements in a river system. The spatial distribution of metals and other trace elements in streambed sediments of the Kentucky River Basin is associated with regional differences of geology, land use and cover, and the results of human activities. Median concentrations of constituents differed significantly among physiographic regions of the basin because of relations to bedrock geochemistry and land disturbance. Concentrations of potentially toxic metals were large in urban and industrial areas of the basin. Elevated concentrations of certain metals were also found in streambed sediments of the Knobs Region because of the presence of Devonian shale bedrock. Elevated concentrations of lead and zinc found in streambed sediments of the Bluegrass Region are likely associated with urban

Statistical basis and outputs of stable isotope mixing models: Comment on Fry (2013)

EPA Science Inventory

A recent article by Fry (2013; Mar Ecol Prog Ser 472:1−13) reviewed approaches to solving underdetermined stable isotope mixing systems, and presented a new graphical approach and set of summary statistics for the analysis of such systems. In his review, Fry (2013) mis-characteri...

Gastric emptying of solids is markedly delayed when meals are fried.

PubMed

Benini, L; Brighenti, F; Castellani, G; Brentegani, M T; Casiraghi, M C; Ruzzenente, O; Sembenini, C; Pellegrini, N; Caliari, S; Porrini, M

1994-11-01

We studied the effect of heat-treated fats on gastric emptying. Eight healthy asymptomatic volunteers (five males; age 28-41 years) ate on different days and in random order two meals identical in contents (pasta, tomato, beef, olive oil, carrots, orange, water; 870 kcal males, 700 kcal females; 47% of calories from carbohydrate, 36% from fat, 17% from protein), but cooked differently (fats fried or not). Ultrasound measurement of antral diameters was used to calculate basal antral section, its maximal dilation after the meal, the time necessary for total emptying, and the percent retention at hourly intervals. No difference was found in basal and maximal antral diameters after the two meals. On the contrary, total gastric emptying was significantly delayed after the fried meal [317.1 (24.12) vs 226.7 (18.4) min, mean (1 SEM); P < 0.002]. A significantly greater percentage of maximal antral distension was still present between 120 and 240 min after the fried meal. The glycemic response and hunger feeling were the same after the two meals, whereas there was a longer persistence of satiety and epigastric fullness after the fried meal. In conclusion, gastric emptying can be influenced not only by the meal content, but also by the way it is cooked.

Pathogenicity of Shigella in chickens.

PubMed

Shi, Run; Yang, Xia; Chen, Lu; Chang, Hong-tao; Liu, Hong-ying; Zhao, Jun; Wang, Xin-wei; Wang, Chuan-qing

2014-01-01

Shigellosis in chickens was first reported in 2004. This study aimed to determine the pathogenicity of Shigella in chickens and the possibility of cross-infection between humans and chickens. The pathogenicity of Shigella in chickens was examined via infection of three-day-old SPF chickens with Shigella strain ZD02 isolated from a human patient. The virulence and invasiveness were examined by infection of the chicken intestines and primary chicken intestinal epithelial cells. The results showed Shigella can cause death via intraperitoneal injection in SPF chickens, but only induce depression via crop injection. Immunohistochemistry and transmission electron microscopy revealed the Shigella can invade the intestinal epithelia. Immunohistochemistry of the primary chicken intestinal epithelial cells infected with Shigella showed the bacteria were internalized into the epithelial cells. Electron microscopy also confirmed that Shigella invaded primary chicken intestinal epithelia and was encapsulated by phagosome-like membranes. Our data demonstrate that Shigella can invade primary chicken intestinal epithelial cells in vitro and chicken intestinal mucosa in vivo, resulting in pathogenicity and even death. The findings suggest Shigella isolated from human or chicken share similar pathogenicity as well as the possibility of human-poultry cross-infection, which is of public health significance.

An Investigation of Freshwater Mussels (Unionidae) in the Tennessee River below Kentucky Lock and Dam.

DTIC Science & Technology

1991-07-01

Division of Water , Murray, KY. Sickel, J. B. 1987. "Survey of Freshwater Mussels in the Kentucky Dam Tailwater at the Site of the Proposed Reed...AN]ITECHNICAL REPORT EL-91-8 AN INVESTIGATION OF FRESHWATER MUSSELS (UNiONIDAE) IN THE TENNESSEE RIVER BELOW KENTUCKY LOCK AND DAM by ADA 24 0 265...SUBTITLE S. FUNDING NUMBERS An Investigation of Freshwater Mussels (Unionidae) in the Tennessee River Below Kentucky Lock and Dam 6. AUTHOR(S) Andrew C

Enteric disease in broiler chickens following experimental infection with chicken parvovirus

USDA-ARS?s Scientific Manuscript database

Day-old broiler chickens were inoculated orally with the chicken parvovirus strain, chicken parvovirus-P1. In four independent experiments, characteristic clinical signs of enteric disease including watery, mustard color diarrhea and growth retardation were observed following infection. The virus wa...

2009 safety belt usage survey in Kentucky.

DOT National Transportation Integrated Search

2009-07-01

The objective of this study was to establish 2009 safety belt and child safety seat usage rates in Kentucky. The 2009 survey continues to document the results after enactment of original "secondary enforcement" statewide mandatory safety belt law in ...

2002 safety belt usage survey in Kentucky.

DOT National Transportation Integrated Search

2002-07-01

The objective of this study was to establish 2002 safety belt and child safety seat usage rates in Kentucky. The 2002 survey continues to document the results after enactment of original "secondary enforcement" statewide mandatory safety belt law in ...

2001 safety belt usage survey in Kentucky.

DOT National Transportation Integrated Search

2001-08-01

The objective of this study was to establish 2001 safety belt and child safety seat usage rates in Kentucky. The 2001 survey continues to document the results after enactment of original "secondary enforcement" statewide mandatory safety belt law in ...

KY-CTDS : Kentucky contract time determination system

DOT National Transportation Integrated Search

2000-06-30

This research project was to update the KyTC's planning tool used for the determination of contract time allotted for contractors to complete highway construction projects in the Commonwealth of Kentucky. Although this issue was initially raised by t...

A spatial cluster analysis of tractor overturns in Kentucky from 1960 to 2002

USGS Publications Warehouse

Saman, D.M.; Cole, H.P.; Odoi, A.; Myers, M.L.; Carey, D.I.; Westneat, S.C.

2012-01-01

Background: Agricultural tractor overturns without rollover protective structures are the leading cause of farm fatalities in the United States. To our knowledge, no studies have incorporated the spatial scan statistic in identifying high-risk areas for tractor overturns. The aim of this study was to determine whether tractor overturns cluster in certain parts of Kentucky and identify factors associated with tractor overturns. Methods: A spatial statistical analysis using Kulldorff's spatial scan statistic was performed to identify county clusters at greatest risk for tractor overturns. A regression analysis was then performed to identify factors associated with tractor overturns. Results: The spatial analysis revealed a cluster of higher than expected tractor overturns in four counties in northern Kentucky (RR = 2.55) and 10 counties in eastern Kentucky (RR = 1.97). Higher rates of tractor overturns were associated with steeper average percent slope of pasture land by county (p = 0.0002) and a greater percent of total tractors with less than 40 horsepower by county (p<0.0001). Conclusions: This study reveals that geographic hotspots of tractor overturns exist in Kentucky and identifies factors associated with overturns. This study provides policymakers a guide to targeted county-level interventions (e.g., roll-over protective structures promotion interventions) with the intention of reducing tractor overturns in the highest risk counties in Kentucky. ?? 2012 Saman et al.

The effect of parental involvement on problematic social behaviors among school-age children in Kentucky.

PubMed

Robl, Joyce M; Jewell, Tracey D; Kanotra, Sarojini

2012-12-01

This study examines the associations among parental active involvement and healthy role modeling behavior with social behavior among children in Kentucky and the nation. Data from the 2007 National Survey of Children's Health was used, limited to children 6-17 years old. The dependent variable was a composite measure of problematic social behavior. Independent variables included parental involvement, parental healthy role modeling, and demographic variables. Chi square tests of independence were completed for bivariate analyses and multivariable logistic regression models were developed for Kentucky and the nation. The prevalence of problematic social behaviors in children was 10.4 % in Kentucky and 8.8 % in the nation. The parents of children in Kentucky who often exhibited problematic social behavior reported poor parent-child communication (50.4 %), not coping well with parenthood (56.5 %), parental aggravation (48.3 %), and less emotional help with parenting (9.1 %). The factor with the largest magnitude of association in Kentucky (adjusted odds ratio [AOR] = 6.2; 95 % confidence interval [CI]: 1.6, 24.5) and the nation (AOR = 4.8; 95 % CI: 3.3, 7.0) was observed for whether or not the parent communicated well with the child. Additional factors associated with problematic social behavior among children in Kentucky were living in a single parent, mother-led household, and having a parent with fair or poor mental health. Public health programs that target factors addressing the parent-child dyad, parent-child communication, and model healthy relationships may reduce the occurrence of problematic social behavior in 6-17-year-old children in Kentucky.

76 FR 4597 - Approval and Promulgation of Air Quality Implementation Plans; Kentucky; Disapproval of...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-01-26

... intention to complete a rule to address interstate pollution transport in the eastern half of the... and Promulgation of Air Quality Implementation Plans; Kentucky; Disapproval of Interstate Transport... Kentucky's State implementation plan (SIP) meets the interstate transport requirements with regard to the...

Pathogenicity of Shigella in Chickens

PubMed Central

Chen, Lu; Chang, Hong-tao; Liu, Hong-ying; Zhao, Jun; Wang, Xin-wei; Wang, Chuan-qing

2014-01-01

Shigellosis in chickens was first reported in 2004. This study aimed to determine the pathogenicity of Shigella in chickens and the possibility of cross-infection between humans and chickens. The pathogenicity of Shigella in chickens was examined via infection of three-day-old SPF chickens with Shigella strain ZD02 isolated from a human patient. The virulence and invasiveness were examined by infection of the chicken intestines and primary chicken intestinal epithelial cells. The results showed Shigella can cause death via intraperitoneal injection in SPF chickens, but only induce depression via crop injection. Immunohistochemistry and transmission electron microscopy revealed the Shigella can invade the intestinal epithelia. Immunohistochemistry of the primary chicken intestinal epithelial cells infected with Shigella showed the bacteria were internalized into the epithelial cells. Electron microscopy also confirmed that Shigella invaded primary chicken intestinal epithelia and was encapsulated by phagosome-like membranes. Our data demonstrate that Shigella can invade primary chicken intestinal epithelial cells in vitro and chicken intestinal mucosa in vivo, resulting in pathogenicity and even death. The findings suggest Shigella isolated from human or chicken share similar pathogenicity as well as the possibility of human-poultry cross-infection, which is of public health significance. PMID:24949637

Snow Day Learning: First Years of Kentucky's Non-Traditional Instruction Days

ERIC Educational Resources Information Center

Hammons, Karen R.

2017-01-01

Non-traditional instruction days in Kentucky, as well as other states, are becoming increasingly popular as weather- and illness-related school closings compromise time in the classroom. This exploratory research study recounted the beginning of the use of non-traditional instruction days in the state of Kentucky as well as the current status…

2010 safety belt usage survey in Kentucky.

DOT National Transportation Integrated Search

2010-07-01

The objective of this study was to establish 2010 safety belt and child safety seat usage rates in Kentucky. The 2010 survey continues to document the results after enactment of the original "second enforcement" statewide mandatory safety belt law in...

2007 safety belt usage survey in Kentucky.

DOT National Transportation Integrated Search

2007-08-01

The objective of this study was to establish 2007 safety belt and child safety seat usage rates in Kentucky. The 2007 survey continues to document the results after enactment of the initial "second enforcement" statewide mandatory safety belt law in ...

2006 safety belt usage survey in Kentucky.

DOT National Transportation Integrated Search

2006-08-01

The objective of this study was to establish 2006 safety belt and child safety seat usage rates in Kentucky. The 2006 survey continues to document the results after enactment of the initial "second enforcement" statewide mandatory safety belt law in ...

2008 safety belt usage survey in Kentucky.

DOT National Transportation Integrated Search

2008-08-01

The objective of this study was to establish 2008 safety belt and child safety seat usage rates in Kentucky. The 2008 survey continues to document the results after enactment of the initial "second enforcement" statewide mandatory safety belt law in ...

2005 safety belt usage survey in Kentucky.

DOT National Transportation Integrated Search

2005-08-01

The objective of this study was to establish 2005 safety belt and child safety seat usage rates in Kentucky. The 2005 survey continues to document the results after enactment of the initial "second enforcement" statewide mandatory safety belt law in ...

Costs Associated with Equine Breeding in Kentucky

NASA Astrophysics Data System (ADS)

Walker, Cassandra L.

There were approximately 9 million horses in the United States having a 102 billion impact on the U.S. economy (AHC, 2005). Over 1 million of those horses were involved in the breeding sector. In Kentucky, nearly 18% of the horse population have been involved in breeding. Managing an equine enterprise can be difficult, particularly given that many who undertake such endeavors do not have a background or education in business management. Kentucky Cooperative Extension has produced interactive spreadsheets to help horse owners better understand the costs associated with owning horses or managing certain equine businesses, including boarding and training operations. However, there has been little support for breeders. Therefore, the objectives of this study were to provide owners with a list of services offered for breeding and the costs associated with those services. Survey questions were created from a list of topics pertinent to equine breeding and from that list of questions, an electronic survey was created. The survey was sent via Qualtrics Survey Software to collect information on stallion and mare management costs as well as expenses related to owning and breeding. Question topics included veterinary and housing costs, management and advertising expenses, and membership fees. A total of 78 farms were selected from the 2013 breeder's listings for the Kentucky Quarter Horse Association (n = 39) and the Kentucky Thoroughbred Farm Managers' Club (n = 26), and other breed association contacts (n = 13). These farms were selected from the lists by outside individuals who were not related to the project. Participants were asked to answer all questions relevant to the farm. After the initial survey distribution, follow-up e-mails and phone calls were conducted in order to answer any questions participants might have had about the survey. Survey response rate was 32.1% (25 of 78 surveys returned). Farms in Kentucky had an average of two farm-owned and two outside

Effects of deep-fat frying temperature on antioxidant properties of whole wheat doughnuts

USDA-ARS?s Scientific Manuscript database

The total phenolic content (TPC), phenolic acid composition, and in vitro antioxidant capacity of whole wheat donuts fried at 120, 140, 160, or 180'C were determined and compared in two types of wheat to identify the effects of frying temperature. Significant differences (P<0.05) in TPC were observe...

Coal resources of the Hazard District, Kentucky: Breathitt, Knott, Leslie, Perry and parts of Harlan and Letcher counties

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

Brant, R.A.; Chesnut, D.R.; Frankie, W.T.

This report is the fifth in the Energy Resource Series published by the University of Kentucky Institute for Mining and Minerals Research (IMMR), with the Kentucky Geological Survey (KGS). It summarizes the coal resources of the Hazard District (Breathitt, Knott, Leslie, Perry, and parts of Harlan and Letcher counties) of the Eastern Kentucky Coal Field as calculated by the Kentucky Geological Survey. Tonnage estimates for the individual coal beds in the district are presented in tabular form, along with resource maps of the major coal beds.

Women in Corrections: Elizabeth Gurney Fry

ERIC Educational Resources Information Center

Craig, Russell L.

2006-01-01

This article profiles Elizabeth Gurney Fry, an English prison reformer, social reformer and philanthropist. Born on May 21, 1780, into a wealthy and prominent Quaker family in Norwich, England, Elizabeth Gurney was the third of twelve children born to John and Catherine Gurney. As Elizabeth was growing and struggling with the meaning of her life,…

Stress Indicators of Kentucky Elementary Principals.

ERIC Educational Resources Information Center

Kirby, H. J.; And Others

Stress has become a problem to educational administrators who often report a high level of stress. This study explored the perceived stress levels of Kentucky elementary school principals. Questionnaires mailed to 200 elementary school principals produced 115 usable returns, a 57.5 percent response rate. The questionnaire consisted of a 24-item…

Production of a solid fuel using sewage sludge and spent cooking oil by immersion frying.

PubMed

Wu, Zhonghua; Zhang, Jing; Li, Zhanyong; Xie, Jian; Mujumdar, Arun S

2012-12-01

Sewage sludge and spent cooking oil are two main waste sources of modern Chinese cities. In this paper, the immersion frying method using spent cooking oil as the heating medium was applied to dry and convert wet sewage sludge into a solid fuel. The drying and oil uptake curves were plotted to demonstrate the fry-drying characteristics of the sewage sludge. Parametric studies were carried out to identify the governing parameters in the frying drying operation. It was found that at frying oil temperatures of 140-160°C, the wet sewage sludge could be dried completely in 6-9 min and converted into a solid fuel with a high calorific value of 21.55-24.08 MJ/kg. The fuel structure, chemical components, pyrolysis and combustion characteristics were investigated and the experimental results showed the solid fuel had a porous internal structure and a low ignition temperature of 250°C due to presence of oil. The frying drying mechanism was also discussed. Copyright © 2012 Elsevier B.V. All rights reserved.

Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling.

PubMed

Shanthilal, J; Babylatha, R; Navya, M C; Chakkaravarthi, A; Bhattacharya, Suvendu

2018-03-01

Dispersions having chickpea (37%, 40%, and 43%, w/w) and gum arabic (0%, 1%, 2%, 3%, 4%, and 5%, w/w) solids were prepared. These dispersion droplets were fried, and the physical, sensory, and microstructural characteristics of the fried products were determined. The oil content in the fried snack decreased up to 20.3% when the level of chickpea and/or gum in the dispersions was increased. The compression curve for fried snack showed 5 major zones and exhibited the failure phenomenon. Failure force (6.5 to 11.4 N) increased with chickpea flour in the dispersions. Fracture strain (12.0% to 19.5%) indicated that all the fried samples were soft-crisp products. An increase in chickpea flour concentration offered an ovoid/oblong shape of dispersion droplets while falling to oil, and changed the spherical shape of the fried snack. The near-spherical product could be obtained by using 37% chickpea flour containing 0 to 2% of gum arabic, or with the 40% and 0 to 1% combinations. The hue or dominant wavelength increased from 578.5 nm (flour) to 581.0 to 582.7 nm (product) indicating a shift toward red coloration. A porous microstructure with scattered small cavities and large vacuoles of the fried snack were observed; big vacuoles were located in the inner portion of the fried product. The cells were divided into closed and open cells and were characterized by image analysis. The air cells usually had an elliptical shape with varying sizes; the cell wall thickness was between 12 and 80 μm. An artificial neural network (ANN) structure of 2-9-2 was developed for the prediction of sensory overall acceptability and oil content of the fried snack. Chickpea flour is used in several food preparations. The addition of gum arabic affects the textural and structural characteristics, and the sensory acceptance; the fried dispersion droplets have a lower fat content when gum arabic is used compared to samples fried without the addition of gum arabic. The fried dispersion droplets

"That Dog Won't Hunt!": Exemplary School Change Efforts within the Kentucky Reform.

ERIC Educational Resources Information Center

Wolf, Shelby A.; Borko, Hilda; Elliott, Rebekah L.; McIver, Monette C.

2000-01-01

Presents case studies of four exemplary schools as they worked to meet the demands of the Kentucky Education Reform Act (KERA) and the assessment system, the Kentucky Instructional Results Information System. Finds that the ways schools met the challenges were unique to each site, but outlines aspect common to teachers in all four sites. (SLD)

Overview on mitigation of acrylamide in starchy fried and baked foods.

PubMed

Baskar, G; Aiswarya, R

2018-03-23

Acrylamide in fried and baked foods causes potential toxic effect in aniamls and humans. The major challenging task lies in developing an effective strategies for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fired food products. The mitigation techniques such as addition of additives like salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide. The use of secondary metabolites like polyphenols also reduces acrylamide concentration in fried food products. The other mitigation techniques such as Asparaginase pre-treatment and low-temperature air frying with chitosan were effective in mitigating the concentration of acrylamide. Combined pre-treatment process preceding with use of additives, are the latest trend in acrylamide mitigation. This article is protected by copyright. All rights reserved.

Preliminary economic assessment of the use of waste frying oils for biodiesel production in Beirut, Lebanon.

PubMed

Fawaz, Elyssa G; Salam, Darine A

2018-05-15

In this study, a method for assessing the costs of biodiesel production from waste frying oils in Beirut, Lebanon, was investigated with the aim of developing an economic evaluation of this alternative. A hundred restaurant and hotel enterprises in Beirut were surveyed for promoting them in participating in the biodiesel supply chain, and for data collection on waste frying oils generation, disposal methods and frequency, and acquisition cost. Also, waste frying oils were collected and converted into biodiesel using a one-step base catalyzed transesterification process. Physicochemical characteristics of the produced biodiesel were conforming to international standards. Data produced from laboratory scale conversion of waste frying oils to biodiesel, as well as data collected from the only biodiesel plant in Lebanon was used to determine the production cost of biodiesel. Geographic Information System was used to propose a real-time vehicle routing model to establish the logistics costs associated with waste frying oils collection. Comparing scenarios of the configuration collection network of waste frying oils, and using medium-duty commercial vehicles for collection, a logistics cost of US$/L 0.08 was optimally reached. For the calculation of the total cost of biodiesel production, the minimum, average, and maximum values for the non-fixed cost variables were considered emerging 81 scenarios for possible biodiesel costs. These were compared with information on the commercialization of diesel in Lebanon for the years 2011 through 2017. Although competitive with petroleum diesel for years 2011 to 2014, the total biodiesel cost presented less tolerance to declining diesel prices in the recent years. Sensitivity analysis demonstrated that the acquisition cost of waste frying oils is the key factor affecting the overall cost of biodiesel production. The results of this study validate the economic feasibility of waste frying oils' biodiesel production in the studied

Selected quality parameters of salmon and meat when fried with or without added fat.

PubMed

Elmadfa, I; Al-Saghir, S; Kanzler, S; Frisch, G; Majchrzak, D; Wagner, K-H

2006-07-01

To determine whether pan-frying (pork, beef and salmon) without oil or with different fats (olive oil, corn oil or a partially hydrogenated plant oil) or steaming (only salmon) have effects on the total fat content, the fatty acid pattern, lipid peroxidation, tocopherols and in particular for salmon on vitamin D(3) and astaxanthin. Pork, beef patties and salmon were pan-fried (6 min each), beef fillet was pan-fried (5 min) with an additional braising period of 90 minutes and salmon was steamed for 12 minutes. Each pan-frying treatment was done with the above mentioned fats and without fat. Total fat was determined gravimetrically, the fatty acid pattern with GC, the tocopherols, astaxanthin and vitamin D(3) by using HPLC. The effects on the fat quality and quantity in the final products were related to the pan-frying fat used, however, the power of the outcome was depending on the surface to volume ratio. The highest increase in total fat was observed for pork, followed by the beef patties and the braised beef. The same has been assessed for the fatty acid pattern. Tocopherols changed according to the oil used, in particular gamma-tocopherol significantly increased for each preparation after the use of corn oil. Only in pork an increase in lipid oxidation of the oil preparations has been observed. Vitamin D(3) in salmon significantly decreased after heat treatment, however a 150 g salmon portion would provide between 13.9 and 14.7 mug Vitamin D(3) which is around five times more than the average daily intake. Pan-frying without fat can be recommended for the daily use, since the total fat intake is too high in developed countries and one main task of nutritional recommendations is to reduce the total fat intake. When pan-fried with fat, the choice of the fat is of high importance since it directly influences the quality and the flavour of the final product. In order to increase the fat quality from nutritional point of view only oils of plant or vegetable origin

Kinetics of moisture loss and oil uptake during deep fat frying of Gethi (Dioscorea kamoonensis Kunth) strips.

PubMed

Manjunatha, S S; Ravi, N; Negi, P S; Raju, P S; Bawa, A S

2014-11-01

Investigation was carried out to study kinetics of moisture loss, oil uptake and tristimulus colour during deep fat frying of Gethi (Dioscorea kamoonensis kunth) strips. Deep fat frying of Gethi strips of size 6 × 6 × 40 mm was carried out in a laboratory scale fryer at different temperatures ranging from 120 to 180 °C. The investigation showed that the moisture loss and oil uptake followed the first order kinetics equation (r > 0.95, p < 0.05). The kinetic coefficients for moisture loss and oil uptake increased significantly (p < 0.05) with temperature from 0.166 to 0.889 min(-1) and 0.139 to 0.430 min(-1) respectively. The temperature dependency of rate constants for moisture loss and oil uptake values was described using Arrhenius equation (r > 0.99, p < 0.01). The activation energies for moisture loss and oil uptake were found to be 41.53 KJ/mol and 27.12 KJ/mol respectively. The hunter colour parameters were significantly affected by frying temperature and frying time. The hunter lightness (L) value increased with respect to frying time initially, followed by decline and same trend was observed at higher temperatures of frying with elevated rate, whereas hunter redness (a) value increased significantly (p < 0.01) with time as well as temperature of frying and obeyed zero order rate equation. The temperature dependency kinetic coefficients of Hunter (a) value were described by Arrhenius equation and the energy of activation for change in hunter redness was found to be 42.41 KJ/mol (r > 0.99, p < 0.01). The other hunter colour parameters such as chroma, hue angle and total colour difference were markedly affected by frying temperature as well as frying time.

Trials for the control of trichodinosis and gyrodactylosis in hatchery reared Oreochromis niloticus fries by using garlic.

PubMed

Abd El-Galil, Mohamed A A; Aboelhadid, Shawky M

2012-04-30

The present work was designed to study the prevalence of trichodinosis and gyrodactylosis in Oreochromis niloticus fries, and to test the therapeutic efficacy and preventive efficacy of garlic oil and crushed garlic cloves. Trichodinosis and gyrodactylosis are ectoparasitic diseases that affect most warm freshwater fish, especially fries and fingerlings. In a private O. niloticus fish hatchery, the prevalence of trichodinosis in 5-, 15- and 30-day-old-fries was 37%, 23% and 40.5%, respectively. The highest infection intensity was detected in 30-day-old-fries. The gyrodactylosis was reported only in combination with trichodinosis. In addition, we found that its prevalence in 5-, 15- and 30-day-old-fries was 17%, 19.5% and 29%, respectively. Mortality rate of fry in the first month of life was 53% as a result of injury to these two types of parasites. The garlic oil and crushed garlic cloves were tested in both in vitro and earthen ponds of the hatchery. Using 2-, 2.5- and 3-ppt (parts per thousand) garlic oil for 4h in vitro water bath treatment resulted in 100% recovery, while 1 and 1.5 ppt garlic oil, respectively, needed 24 and 16 h to treat the infected fries. The treatment by 3 ppt garlic oil as a water bath for 1h treated the two diseases in 55% in 7 days from application in the hatchery earthen pond. In the mean time, 300 mg L(-1) crushed garlic cloves as an indefinite bath in the hatchery earthen pond eliminated 68% of the diseases. The same protocol for preventing the two diseases resulted in obtaining 65% and 75% of parasite free fries, for garlic oil and crushed garlic cloves, respectively, compared to 53% of the control fries. Crown Copyright © 2011. Published by Elsevier B.V. All rights reserved.

Construction, Geologic, and Hydrologic Data for Observation Wells in the Reelfoot Lake Area, Tennessee and Kentucky

DTIC Science & Technology

1987-01-01

AND HYDROLOGIC DATA FOR OBSERVATION WELLS IN THE REELFOOT LAKE AREA, TENNESSEE AND KENTUCKY ($3 1 .cz Prepared in cooperation with the...Observation Wells in The Reelfoot Lake Area, Tennessee and Kentucky 5a. CONTRACT NUMBER 5b. GRANT NUMBER 5c. PROGRAM ELEMENT NUMBER 6. AUTHOR(S) 5d...Prescribed by ANSI Std Z39-18 CONSTRUCTION, GEOLOGIC, AND HYDROLOGIC DATA FOR OBSERVATION WELLS IN THE REELFOOT LAKE AREA, TENNESSEE AND KENTUCKY Michael

Rheological properties, oxidative stability, and tocopherol content during storage of fried dough made with Silky fowl egg: comparison with hen egg.

PubMed

Toyosaki, T

2010-05-01

Eggs from Silky fowl and White Leghorn hens were used to prepare fried dough. The rheological properties, lipid oxidative stability, and trans, trans-2,4-decadienal and tocopherol content of fried dough made with Silky fowl egg were compared with dough made with hen egg. The fried dough was stored in a glass bottle at 50 degrees C in the dark for 12 d. The fried dough made with Silky fowl egg showed little change in hardness and adhesion for 12 d at 50 degrees C. However, in the fried dough made with hen egg, hardness increased drastically and adhesion decreased. The fried dough made with Silky fowl egg showed restricted generation of hydroperoxides during 12 d in storage at 50 degrees C. In contrast, the fried dough made with hen egg showed an increased amount of hydroperoxides during the 12-d storage. The lowest concentration of trans, trans-2,4-decadienal was observed in fried dough made with Silky fowl egg, whereas the concentration of trans, trans-2,4-decadienal in fried dough made with hen egg was significantly increased. Total tocopherols in fried dough made with Silky fowl egg were degraded 23.3 mg/100 g of fried dough by the end of the experimental period at 50 degrees C. In contrast, total tocopherols in the fried dough made with hen egg were degraded 40 mg/100 g of fried dough. The ratio of unsaturated fatty acids to saturated fatty acids decreased and the hydroperoxide content increased with storage time. The unsaturated fatty acid:saturated fatty acid ratio and hydroperoxide and tocopherol contents were lower in fried dough made with Silky fowl egg than in that made with hen egg, indicating decreased lipid oxidation. The present experiment suggests that the use of Silky fowl egg could improve the rheological properties, oxidative stability, and trans, trans-2,4-decadienal and tocopherol contents of fried dough.

2014 safety belt usage survey in Kentucky.

DOT National Transportation Integrated Search

2014-08-01

The objective of the survey summarized in this report was to establish a statewide safety belt usage rate in Kentucky for 2014. This rate can be compared to those determined from previous surveys. The 2014 statewide survey continues to document the i...

2001 Safety belt usage survey in Kentucky

DOT National Transportation Integrated Search

2001-08-01

The objective of this study was to establish 2001 safety belt and child safety seat usage rates in Kentucky. The 2001 survey continues to document the results after enactment of a statewide mandatory safety belt law in 1994. It also documented the lo...

2002 safety belt usage survey in Kentucky

DOT National Transportation Integrated Search

2002-07-01

The objective of this study was to establish 2002 safety belt and child safety seat usage rates in Kentucky. The 2002 survey continues to document the results after enactment of a statewide mandatory safety belt law in 1994. Data were collected at 20...

2003 safety belt usage survey in Kentucky.

DOT National Transportation Integrated Search

2003-08-01

The objective of this study was to establish 2003 safety belt and child safety seat usage rates in Kentucky. The 2003 survey continues to document the results after enactment of a statewide mandatory safety belt law in 1994 and safety belt enforcemen...

2000 Safety belt usage survey in Kentucky

DOT National Transportation Integrated Search

2000-08-01

The objective of this study was to establish 2000 safety belt and child safety seat usage rates in Kentucky. The 2000 survey continues to document the results after enactment of a statewide mandatory safety belt law in 1994. Data were collected at 20...

2004 safety belt usage survey in Kentucky.

DOT National Transportation Integrated Search

2004-08-01

The objective of this study was to establish 2004 safety belt and child safety seat usage rates in Kentucky. The 2004 survey continues to document the results after enactment of a statewide mandatory safety belt law in 1994 and safety belt enforcemen...

A Study of One and Two Room Schools in Kentucky. The Little Red School House in Kentucky.

ERIC Educational Resources Information Center

Kentucky State Dept. of Education, Frankfort. Bureau of Pupil Personnel Services.

This study presents historical data describing the building and consolidating of 1 and 2 room schools in Kentucky from 1914 to 1969. The report consists of 4 sections: (1) brief history, (2) pictures, (3) newspaper clippings, and (4) maps. [Not available in hard copy due to marginal legibility of original document.] (TL)

Mercury in Eastern Kentucky coals: Geologic aspects and possible reduction strategies

USGS Publications Warehouse

Hower, J.C.; Eble, C.F.; Quick, J.C.

2005-01-01

Mercury emissions from US coal-fired power plants will be regulated by the US Environmental Protection Agency (USEPA) before the end of the decade. Because of this, the control of Hg in coal is important. Control is fundamentally based on the knowledge of the amounts of Hg in mined, beneficiated, and as-fired coal. Eastern Kentucky coals, on a reserve district level, have Hg contents similar to the USA average for coal at mines. Individual coals show greater variation at the bench scale, with Hg enrichment common in the top bench, often associated with enhanced levels of pyritic sulfur. Some of the variation between parts of eastern Kentucky is also based on the position relative to major faults. The Pine Mountain thrust fault appears to be responsible for elemental enrichment, including Hg, in coals on the footwall side of the thrust. Eastern Kentucky coals shipped to power plants in 1999, the year the USEPA requested coal quality information on coal deliveries, indicate that coals shipped from the region have 0.09 ppm Hg, compared to 0.10 ppm for all delivered coals in the USA. On an equal energy basis, and given equal concentrations of Hg, the high volatile bituminous coals from eastern Kentucky would emit less Hg than lower rank coals from other USA regions. ?? 2005 Elsevier B.V. All rights reserved.

Kinetics of forming aldehydes in frying oils and their distribution in French fries revealed by LC-MS-based chemometrics

USDA-ARS?s Scientific Manuscript database

Aldehydes are major secondary lipid oxidation products (LOPs) from heating vegetable oils and deep frying. The routes and reactions that generate aldehydes have been extensively investigated, but the sequences and kinetics of their formation in oils are poorly defined. In this study, a platform comb...

Resources. An Overview of the University of Kentucky Community College System, Part Six.

ERIC Educational Resources Information Center

Kentucky Univ., Lexington. Community Coll. System.

The Commission to Study the Future of Community Colleges in Kentucky was established in 1988 to review the accomplishments of the Kentucky Community College System (KCCS) and to provide direction for the KCCS towards the year 2000. Developed as part of a collection of reports on the KCCS for use by the Commission in its work, this report provides…

Characterizing coal beds in western Kentucky with the Al-La-Sc coherent triad

USGS Publications Warehouse

Chyi, L.L.; Medlin, J.H.

1996-01-01

Cyclic sedimentation and lateral facies changes make coal bed correlations inconclusive and difficult. This uncertainty can be further complicated if a coal basin has been structurally deformed. Coal macerals can be studied to indicate the nature and degree of coalification. Their use in coal bed correlation, however, is limited. Most of the trace elements and their ratios that have been studied show significant within-bed lateral and stratigraphic variations, and thus are not effective in correlating coal beds regionally. Geochemically coherent groups of elements, such as rare earth elements (REE) and platinum group elements (PGE), appear to be highly differentiated in coal-forming environments. Geochemical coherent elemental triads appear to be useful for coal bed identification or fingerprinting. The best triad which was demonstrated to be effective in coal bed characterization in western Kentucky, is that of Al, La and Sc. These three elements are highly correlated with one another and they can be determined accurately and simultaneously with instrumental neutron activation analysis (INAA). The elemental triad Al-La-Sc is used to identify and fingerprint three key coal beds in western Kentucky: the Springfield (western Kentucky No. 9), the Davis (western Kentucky No. 6), and the Mining City and Dawson Springs are both considered to be the No. 4 coal bed in western Kentucky). Four distinct groupings can be recognized by use of the Al-La-Sc triad. The Dawson Springs coals have the highest Al/(La + Sc) ratios, followed by the Springfield, the Davis and the Mining City. The Mining City coal bed generally has the highest La/Sc ratio. However, the Dawson Springs is not correlated with the Mining City using the triad analysis, even though they have reportedly similar stratigraphic positions in the western Kentucky coal basin. The Al-La-Sc triad appears to be effective in discriminating between the Springfield and the Davis coal beds throughout the entire Illinois

Kentucky's Children: County Data Book, 1994.

ERIC Educational Resources Information Center

Kentucky Kids Count Consortium.