Bleeding gums

MedlinePlus

... form of gum and jawbone disease known as periodontitis . Other causes of bleeding gums include: Any bleeding ... if: The bleeding is severe or long-term (chronic) Your gums continue to bleed even after treatment ...

Gum Disease

MedlinePlus

... and gums isn't removed by good daily dental care, over time it will harden into a crust called calculus or tartar . Once tartar forms, it starts to destroy gum tissue, causing gums to bleed and pull away from the teeth. This is known as periodontitis (pronounced: pair-ee- ...

Thickening compositions containing xanthomonas gum and hydroxyalkyl ether of guar gum

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

Jordan, W.A.

1973-07-24

Natural and synthetic gums have been used as thickeners for foods, coatings, paints, dyes, explosive slurries, oil-well fluids, and many other applications. Thickening compositions are described which consist of xanthomonas gum and hydroxyalkyl ether of guar gum and are suitable for use in explosive slurries. Aqueous sols of xanthomonas gum are plastic in nature and exhibit higher gel strengths than sols of other gums. Aqueous sols of hydroxyalkyl ether of guar are almost Newtonian and exhibit little or no gel strength. Aqueous sols of the thickening compositions of the present invention are plastic in character. At certain concentrations of themore » thickening compositions in aqueous sols, the sols have higher gel strengths than can be obtained from xanthomonas gum alone. At certain concentrations, the aqueous sols containing the thickening compositions exhibit greater viscosity differentials than do sols containing xanthomonas gum alone. In addition, the aqueous sols exhibit a greater drop in viscosity as the thickening composition concentration is reduced than do aqueous sols of xanthomonas gum alone.(5 claims)« less

Gum Graft Surgery

MedlinePlus

... gum line and reduce sensitivity. What are the benefits of gum graft surgery? A gum graft can ... improve function or esthetics, patients often receive the benefits of both: a beautiful new smile and improved ...

Thaumatin and gum arabic allergy in chewing gum factory workers.

PubMed

Tschannen, Mattias P; Glück, Ulrich; Bircher, Andreas J; Heijnen, Ingmar; Pletscher, Claudia

2017-07-01

Thaumatin is a sweetener and flavor modifier commonly used in the food industry. Likewise, gum arabic is widely used as a food stabilizer and thickening agent. We report here that a powder mixture composed of 10% thaumatin and 90% gum arabic led to allergic symptoms in the upper airways in occupationally exposed individuals: four of eight workers of a chewing gum factory exposed to this powder mixture had pronounced rhinitis. A positive skin prick test result for pure thaumatin was obtained in all four individuals with rhinitis of whom two also had a positive skin prick test result for pure gum arabic and gum arabic-specific IgE. Subsitution of a powdered thaumatin with a liquid form reduced symptoms among the rhinitic workers. Although gum arabic is a well-known potential allergen, we were unable to find prior documentation of allergic symptoms to thaumatin when it is used in the food industry. © 2017 Wiley Periodicals, Inc.

Internally Wrenching Nut

NASA Technical Reports Server (NTRS)

Cortes, R. G.

1986-01-01

Less space needed for installation and removal. Nut for use with short bolts torqued with allen wrench. In contrast with standard hexagonal nuts, new nut requires no external wrench clearance on installation surface. Nut has many uses in assemblies where space is limited, especially in automotive and aircraft industries.

Gummed-up memory: chewing gum impairs short-term recall.

PubMed

Kozlov, Michail D; Hughes, Robert W; Jones, Dylan M

2012-01-01

Several studies have suggested that short-term memory is generally improved by chewing gum. However, we report the first studies to show that chewing gum impairs short-term memory for both item order and item identity. Experiment 1 showed that chewing gum reduces serial recall of letter lists. Experiment 2 indicated that chewing does not simply disrupt vocal-articulatory planning required for order retention: Chewing equally impairs a matched task that required retention of list item identity. Experiment 3 demonstrated that manual tapping produces a similar pattern of impairment to that of chewing gum. These results clearly qualify the assertion that chewing gum improves short-term memory. They also pose a problem for short-term memory theories asserting that forgetting is based on domain-specific interference given that chewing does not interfere with verbal memory any more than tapping. It is suggested that tapping and chewing reduce the general capacity to process sequences.

Malva parviflora extract assisted green synthesis of silver nanoparticles

NASA Astrophysics Data System (ADS)

Zayed, Mervat F.; Eisa, Wael H.; Shabaka, A. A.

2012-12-01

Five plant leaf extracts (Malva parviflora, Beta vulgaris subsp. Vulgaris, Anethum graveolens, Allium kurrat and Capsicum frutescens) were screened for their bioreduction behavior for synthesis of silver nanoparticles. M. parviflora (Malvaceae) was found to exhibit the best reducing and protecting action in terms of synthesis rate and monodispersity of the prepared silver nanoparticles. Our measurements indicate that biosynthesis of Ag nanoparticles by M. parviflora produces Ag nanoparticles with the diameters in the range of 19-25 nm. XRD studies reveal a high degree of crystallinity and monophasic Ag nanoparticles of face-centered cubic structure. FTIR analysis proved that particles are reduced and stabilized in solution by the capping agent that is likely to be proteins secreted by the biomass. The present process is an excellent candidate for the synthesis of silver nanoparticles that is simple, easy to perform, pollutant free and inexpensive.

Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: Effect of NaCl, sucrose, and pH.

PubMed

Bak, J H; Yoo, B

2018-05-01

The intrinsic viscosity ([η]) values of binary gum mixtures with xanthan gum (XG) and guar gum (GG) mixed with NaCl and sucrose at different concentrations as well as in the presence of different pH levels were examined in dilute solution as a function of XG/GG mixing ratio (100/0, 75/25, 50/50, and 0/100). Experimental values of concentration (C) and relative viscosity (η rel ) or specific viscosity (η sp ) of gums in dilute solution were fitted to five models to determine [η] values of binary gum mixtures including individual gums. A [η] model (η rel =1+[η]C) of Tanglertpaibul and Rao is recommended as the best model to estimate [η] values for the binary gum mixtures with XG and GG as affected by NaCl, sucrose, and pH. Overall, the synergistic interaction of XG-GG mixtures in the presence of NaCl and sucrose showed a greatly positive variation between measured and calculated values of [η]. In contrast, the binary gum mixtures showed synergy only under an acidic condition (pH3). These results suggest that the NaCl and sucrose addition or acidic condition appears to affect the intermolecular interaction occurred between XG and GG at different gum mixing ratios. Copyright © 2018 Elsevier B.V. All rights reserved.

Tree nut allergens.

PubMed

Geiselhart, Sabine; Hoffmann-Sommergruber, Karin; Bublin, Merima

2018-04-18

Tree nuts are considered as part of a healthy diet due to their high nutritional quality. However, they are also a potent source of allergenic proteins inducing IgE mediated hypersensitivity often causing serious, life-threatening reactions. The reported prevalence of tree nut allergy is up to 4.9% worldwide. The general term "tree nuts" comprises a number of nuts, seeds, and drupes, derived from trees from different botanical families. For hazelnut and walnut several allergens have been identified which are already partly applied in component resolved diagnosis, while for other tree nuts such as macadamia, coconut, and Brazil nut only individual allergens were identified and data on additional allergenic proteins are missing. This review summarizes the current knowledge on tree nut allergens and describes their physicochemical and immunological characterization and clinical relevance. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

Chewing gum--facts and fiction: a review of gum-chewing and oral health.

PubMed

Imfeld, T

1999-01-01

The world market for chewing gum is estimated to be 560,000 tons per year, representing approximately US $5 billion. Some 374 billion pieces of chewing gum are sold worldwide every year, representing 187 billion hours of gum-chewing if each piece of gum is chewed for 30 minutes. Chewing gum can thus be expected to have an influence on oral health. The labeling of sugar-substituted chewing gum as "safe for teeth" or "tooth-friendly" has been proven beneficial to the informed consumer. Such claims are allowed for products having been shown in vivo not to depress plaque pH below 5.7, neither during nor for 30 minutes after the consumption. However, various chewing gum manufacturers have recently begun to make distinct health promotion claims, suggesting, e.g., reparative action or substitution for mechanical hygiene. The aim of this critical review--covering the effects of the physical properties of chewing gum and those of different ingredients both of conventional and of functional chewing gum--is to provide a set of guidelines for the interpretation of such claims and to assist oral health care professionals in counseling patients.

Nuts and CVD.

PubMed

Ros, Emilio

2015-04-01

Nuts are nutrient-dense foods with complex matrices rich in unsaturated fatty acids and other bioactive compounds, such as l-arginine, fibre, healthful minerals, vitamin E, phytosterols and polyphenols. By virtue of their unique composition, nuts are likely to beneficially affect cardiovascular health. Epidemiological studies have associated nut consumption with a reduced incidence of CHD in both sexes and of diabetes in women, but not in men. Feeding trials have clearly demonstrated that consumption of all kinds of nuts has a cholesterol-lowering effect, even in the context of healthy diets. There is increasing evidence that nut consumption has a beneficial effect on oxidative stress, inflammation and vascular reactivity. Blood pressure, visceral adiposity and the metabolic syndrome also appear to be positively influenced by nut consumption. Contrary to expectations, epidemiological studies and clinical trials suggest that regular nut consumption is not associated with undue weight gain. Recently, the PREvención con DIeta MEDiterránea randomised clinical trial of long-term nutrition intervention in subjects at high cardiovascular risk provided first-class evidence that regular nut consumption is associated with a 50 % reduction in incident diabetes and, more importantly, a 30 % reduction in CVD. Of note, incident stroke was reduced by nearly 50 % in participants allocated to a Mediterranean diet enriched with a daily serving of mixed nuts (15 g walnuts, 7.5 g almonds and 7.5 g hazelnuts). Thus, it is clear that frequent nut consumption has a beneficial effect on CVD risk that is likely to be mediated by salutary effects on intermediate risk factors.

Channel nut tool

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

Olson, Marvin

A method, system, and apparatus for installing channel nuts includes a shank, a handle formed on a first end of a shank, and an end piece with a threaded shaft configured to receive a channel nut formed on the second end of the shaft. The tool can be used to insert or remove a channel nut in a channel framing system and then removed from the channel nut.

Structural, thermal and rheological characterization of modified Dalbergia sissoo gum--A medicinal gum.

PubMed

Munir, Hira; Shahid, Muhammad; Anjum, Fozia; Mudgil, Deepak

2016-03-01

Dalbergia sissoo gum was purified by ethanol precipitation. The purified gum was modified and hydrolyzed. Gum was modified by performing polyacrylamide grafting and carboxymethylation methods. The hydrolysis was carried out by using mannanase, barium hydroxide and trifluoroacetic acid. The modified and hydrolyzed gums were characterized using thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). The decrease in viscosity was studied by performing the flow test. The modified and hydrolyzed gums were thermally stable as compared to crude gum. There was increase in crystallinity after modification and hydrolysis, determined through XRD. FTIR analysis exhibits no major transformation of functional group, only there was change in the intensity of transmittance. It is concluded that the modified and hydrolyzed gum can be used for pharmaceutical and food industry. Copyright © 2015 Elsevier B.V. All rights reserved.

Quick-Connect Nut

NASA Technical Reports Server (NTRS)

1999-01-01

Marshall Space Flight Center (MSFC) has developed a specially-designed nut, called the Quick-Connect Nut, for quick and easy assembly of components in the harsh environment of space, as in assembly of International Space Station. The design permits nuts to be installed simply by pushing them onto standard bolts, then giving a quick twist. To remove, they are unscrewed like conventional nuts. Possible applications include the mining industry for erecting support barriers, assembling underwater oil drilling platforms, fire-fighting equipment, scaffolding, assembly-line machinery, industrial cranes, and even changing lug nuts on race cars. The speed of assembly can make the difference between life and death in different aspects of life on Earth.

21 CFR 184.1349 - Karaya gum (sterculia gum).

Code of Federal Regulations, 2010 CFR

2010-04-01

...; stabilizer and thickener, § 170.3(o)(28) of this chapter. All other food categories .002 Formulation aid... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Karaya gum (sterculia gum). 184.1349 Section 184.1349 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED...

21 CFR 184.1349 - Karaya gum (sterculia gum).

Code of Federal Regulations, 2011 CFR

2011-04-01

...; stabilizer and thickener, § 170.3(o)(28) of this chapter. All other food categories .002 Formulation aid... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Karaya gum (sterculia gum). 184.1349 Section 184.1349 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED...

21 CFR 201.319 - Water-soluble gums, hydrophilic gums, and hydrophilic mucilloids (including, but not limited to...

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 4 2014-04-01 2014-04-01 false Water-soluble gums, hydrophilic gums, and... Specific Labeling Requirements for Specific Drug Products § 201.319 Water-soluble gums, hydrophilic gums... been associated with the ingestion of water-soluble gums, hydrophilic gums, and hydrophilic mucilloids...

21 CFR 201.319 - Water-soluble gums, hydrophilic gums, and hydrophilic mucilloids (including, but not limited to...

Code of Federal Regulations, 2012 CFR

2012-04-01

... gum, kelp, methylcellulose, plantago seed (psyllium), polycarbophil tragacanth, and xanthan gum) as... gum, kelp, methylcellulose, plantago seed (psyllium), polycarbophil tragacanth, and xanthan gum) as..., methylcellulose, plantago seed (psyllium), polycarbophil, tragacanth, and xanthan gum. Esophageal obstruction and...

21 CFR 201.319 - Water-soluble gums, hydrophilic gums, and hydrophilic mucilloids (including, but not limited to...

Code of Federal Regulations, 2013 CFR

2013-04-01

... gum, kelp, methylcellulose, plantago seed (psyllium), polycarbophil tragacanth, and xanthan gum) as... gum, kelp, methylcellulose, plantago seed (psyllium), polycarbophil tragacanth, and xanthan gum) as..., methylcellulose, plantago seed (psyllium), polycarbophil, tragacanth, and xanthan gum. Esophageal obstruction and...

Nicotine Gum

MedlinePlus

... every 1 to 2 hours for the first 6 weeks, followed by one piece every 2 to 4 hours for 3 weeks, ... chances of quitting smoking, chew at least 9 pieces of nicotine gum each day for the first 6 weeks.Chew nicotine gum slowly until you can ...

Low percentage of clinically relevant pistachio nut and mango co-sensitisation in cashew nut sensitised children.

PubMed

van der Valk, J P M; Bouche, R El; Gerth van Wijk, R; de Groot, H; Wichers, H J; Dubois, A E J; de Jong, N W

2017-01-01

Cashew nut, pistachio nut and mango belong to the Anacardiaceae family and are botanically related. Therefore, cashew nut sensitised children are frequently advised to eliminate cashew nuts and pistachio nuts from their diet. The 'Improvement of Diagnostic mEthods for ALlergy assessment (IDEAL trial number NTR3572) study showed that cashew nut sensitised children were co-sensitised to pistachio nut in 98% of cases and to mango in 21% of cases. The aim of this follow-up study to IDEAL is to assess the clinical relevance of co-sensitisation to pistachio nut and mango in cashew nut sensitised children. Children were recruited from the study: 'Improvement of Diagnostic mEthods for ALlergy assessment (IDEAL trial number NTR3572). Inclusion criterion for the IDEAL study was sensitization to cashew nut as demonstrated by either SPT or sIgE, and a clinical history of reactions to cashew nuts or no previous (known) exposure. Sensitized children who were tolerant to cashew nuts were excluded. Inclusion criterion for this IDEAL follow-up study was co-sensitization to pistachio nut, regardless the result of the DBPCFC with cashew nut. In this follow-up study a double-blind placebo-controlled food challenge with pistachio nut and an open food challenge with mango were performed. Twenty-nine children (mean age of 11.6 years, 62% male) were included. Pistachio nut sensitisation was clinically relevant in only 34% of cashew-sensitised children and only 31% of cashew challenge positive children. None of the children was challenge positive to mango. Although co-sensitisation between cashew nut and pistachio nut was observed in 98%, pistachio nut sensitisation was only clinically relevant in 34% of the children. Therefore, a challenge test with pistachio nut is recommended in children with cashew nut and pistachio nut sensitisation. Trial registration The study was registered in the Dutch trial register (registration number 3572) on 10 August 2012 (retrospectively registered).

Evaluation of cutaneous wound healing activity of Malva sylvestris aqueous extract in BALB/c mice

PubMed Central

Afshar, Mohammad; Ravarian, Behdad; Zardast, Mahmoud; Moallem, Seyed Adel; Fard, Mohammad Hasanpour; Valavi, Masoomeh

2015-01-01

Objective(s): The aim of this study was to evaluate the effects of Malva sylvestris aqueous extract on cutaneous wound healing in BALB/c mice. Materials and Methods: Twenty seven male BALB/c mice (2.5 months of age) were used. A cut wound (superficial fascia depth) was made locally. The mice were then divided into three groups: the first, second and third groups received topical administration of M. sylvestris 1% aqueous extract, silver sulfadiazine topical cream and cold cream (positive and negative control groups), respectively. On days 4, 7 and 10 excisional biopsies were performed and wound healing was evaluated histopathologically. The data were analyzed by the ANOVA and Tukey statistical tests. Results: On days 4 and 7, the numbers of inflammatory cells in the silver sulfadiazine and M. sylvestris-treated groups were significantly lower than the control group and keratinization at the edges of the wound in both groups was significantly higher than the control group. On the tenth day of the study, the Malva-treated mice showed better healing features and less fibrosis and scar formation, and also fewer hair follicles were damaged in this group. On the tenth day of the study, the numbers of inflammatory cells in M. sylvestris and silver sulfadiazine-treated groups were significantly lower than the control group. Conclusion: The present study supports the beneficial effects of M. sylvestris on the wound healing process and suggests a potential clinical application. PMID:26221487

Fluoroacetic acid in guar gum.

PubMed

Vartiainen, T; Gynther, J

1984-04-01

The toxicity of guar gum, derived from the Indian leguminous plant Cyamopsis tetragonolobus, is thought to be due to a globulin which can be denaturated and made non-toxic. Another very toxic compound, fluoroacetic acid, has been detected at a low level in raw samples of guar gum (0.07-1.42 micrograms fluoroacetic acid/g). A sample of a guar-gum pharmaceutical formulation contained only 0.08 ppm fluoroacetate. One exceptionally high value of 9.5 micrograms/g was found in a guar-gum powder. The low concentrations of fluoroacetate found in guar gum dispel any considerations about possible health risks associated with fluoroacetate during the prolonged use of guar gum at the recommended doses.

Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans.

PubMed

Jo, Wonjun; Bak, June Ha; Yoo, Byoungseung

2018-03-20

The steady and dynamic shear rheological properties of binary gum mixtures with xanthan gum (XG) and galactomannans (guar gum (GG) and locust bean gum (LBG)) were examined in a concentrated solution (1% w/w) as a function of gum mixing ratio (100/0, 75/25, 50/50, and 0/100). All samples, except for individual GG and LBG, showed high shear-thinning behavior with yield stress. The values of flow (K, η a,50 , and σ oc ) and dynamic rheological parameters (G' and G″) of XG-GG and XG-LBG mixtures were significantly higher compared to XG alone, indicating that the flow and viscoelastic properties of binary gum mixtures were greatly affected by the addition of GG and LBG. The maximum elasticity synergistic interaction for XG-galactomannans mixtures was observed at a mixing ratio of 50/50, showing a greatly positive deviation between measured and calculated values of G'. These results suggest that the synergistic effect of GG and LBG addition on rheological properties of XG appears to be due to intermolecular interaction occurred between XG and galactomannans, as confirmed by dynamic rheological properties. Copyright © 2018 Elsevier B.V. All rights reserved.

21 CFR 184.1333 - Gum ghatti.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Gum ghatti. 184.1333 Section 184.1333 Food and....1333 Gum ghatti. (a) Gum ghatti (Indian gum) is an exudate from wounds in the bark of Anogeissus... cold 1-in-100 aqueous solution of the gum. An immediate, voluminous, opaque precipitate indicates...

Gum Disease Symptoms

MedlinePlus

... American Academy of Periodontology Names New Executive Director Marijuana Use Linked to Increased Gum Disease Risk Gum ... Bylaws Amendments AAP Grants Periodontal Societies AAP Member Benefits AAP Professional Education AAP Networking Opportunities AAP/Colgate ...

Rheological and interfacial properties at the equilibrium of almond gum tree exudate (Prunus dulcis) in comparison with gum arabic.

PubMed

Mahfoudhi, Nesrine; Sessa, Mariarenata; Ferrari, Giovanna; Hamdi, Salem; Donsi, Francesco

2016-06-01

Almond gum contains an arabinogalactan-type polysaccharide, which plays an important role in defining its interfacial and rheological properties. In this study, rheological and interfacial properties of almond gum and gum arabic aqueous dispersions were comparatively investigated. The interfacial tension of almond gum and gum arabic aqueous dispersions was measured using the pendant drop method in hexadecane. The asymptotic interfacial tension values for almond gum were significantly lower than the corresponding values measured for gum arabic, especially at high concentration. Rheological properties were characterized by steady and oscillatory tests using a coaxial geometry. Almond gum flow curves exhibited a shear thinning non-Newtonian behavior with a tendency to a Newtonian plateau at low shear rate, while gum arabic flow curves exhibited such behavior only at high shear rate. The influence of temperature (5-50  ℃) on the flow curves was studied at 4% (m/m) gum concentration and the Newtonian viscosities at infinite and at zero shear rate, for gum arabic and almond gum, respectively, were accurately fitted by an Arrhenius-type equation. The dynamic properties of the two gum dispersions were also studied. Both gum dispersions exhibited viscoelastic properties, with the viscous component being predominant in a wider range of concentrations for almond gum, while for gum arabic the elastic component being higher than the elastic one especially at higher concentrations.The rheological and interfacial tension properties of almond gum suggest that it may represent a possible substitute of gum arabic in different food applications. © The Author(s) 2015.

21 CFR 184.1333 - Gum ghatti.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Gum ghatti. 184.1333 Section 184.1333 Food and... Substances Affirmed as GRAS § 184.1333 Gum ghatti. (a) Gum ghatti (Indian gum) is an exudate from wounds in..._locations.html.), to 5 ml of a cold 1-in-100 aqueous solution of the gum. An immediate, voluminous, opaque...

21 CFR 184.1333 - Gum ghatti.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Gum ghatti. 184.1333 Section 184.1333 Food and... Substances Affirmed as GRAS § 184.1333 Gum ghatti. (a) Gum ghatti (Indian gum) is an exudate from wounds in..._locations.html.), to 5 ml of a cold 1-in-100 aqueous solution of the gum. An immediate, voluminous, opaque...

Health Benefits of Nut Consumption

PubMed Central

Ros, Emilio

2010-01-01

Nuts (tree nuts and peanuts) are nutrient dense foods with complex matrices rich in unsaturated fatty and other bioactive compounds: high-quality vegetable protein, fiber, minerals, tocopherols, phytosterols, and phenolic compounds. By virtue of their unique composition, nuts are likely to beneficially impact health outcomes. Epidemiologic studies have associated nut consumption with a reduced incidence of coronary heart disease and gallstones in both genders and diabetes in women. Limited evidence also suggests beneficial effects on hypertension, cancer, and inflammation. Interventional studies consistently show that nut intake has a cholesterol-lowering effect, even in the context of healthy diets, and there is emerging evidence of beneficial effects on oxidative stress, inflammation, and vascular reactivity. Blood pressure, visceral adiposity and the metabolic syndrome also appear to be positively influenced by nut consumption. Thus it is clear that nuts have a beneficial impact on many cardiovascular risk factors. Contrary to expectations, epidemiologic studies and clinical trials suggest that regular nut consumption is unlikely to contribute to obesity and may even help in weight loss. Safety concerns are limited to the infrequent occurrence of nut allergy in children. In conclusion, nuts are nutrient rich foods with wide-ranging cardiovascular and metabolic benefits, which can be readily incorporated into healthy diets. PMID:22254047

What Happens to Swallowed Gum?

MedlinePlus

... chew a lot of sugary gum. But the human digestive tract can't digest the gum resin. It's moved through the digestive tract by the normal pushing (peristaltic) actions of the gut. The gum's journey ends during a trip to ...

21 CFR 201.319 - Water-soluble gums, hydrophilic gums, and hydrophilic mucilloids (including, but not limited to...

Code of Federal Regulations, 2010 CFR

2010-04-01

..., carboxymethylcellulose sodium, carrageenan, chondrus, glucomannan ((B-1,4 linked) polymannose acetate), guar gum, karaya..., carboxymethylcellulose sodium, carrageenan, chondrus, glucomannan ((B-1,4 linked) polymannose acetate), guar gum, karaya..., carrageenan, chondrus, glucomannan ((B-1,4 linked) polymannose acetate), guar gum, karaya gum, kelp...

High-Temperature Captive Nut Assembly

NASA Technical Reports Server (NTRS)

Marke, M. L.; Charles, J. F.

1982-01-01

High-temperature captive-nut assembly consists of removable nut element that snaps into loose-fitting recesses in shell. Replacement of nut element is easily accomplished with simple handtools. Old nut is pried out and new one pushed into position. Removal is easily accomplished with help of U-shaped tool.

21 CFR 582.7349 - Sterculia gum.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Sterculia gum. 582.7349 Section 582.7349 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7349 Sterculia gum. (a) Product. Sterculia gum (karaya gum). (b) Conditions of use. This substance is generally...

21 CFR 582.7349 - Sterculia gum.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Sterculia gum. 582.7349 Section 582.7349 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7349 Sterculia gum. (a) Product. Sterculia gum (karaya gum). (b) Conditions of use. This substance is generally...

21 CFR 582.7349 - Sterculia gum.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Sterculia gum. 582.7349 Section 582.7349 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7349 Sterculia gum. (a) Product. Sterculia gum (karaya gum). (b) Conditions of use. This substance is generally...

Optimization and production of curdlan gum using Bacillus cereus PR3 isolated from rhizosphere of leguminous plant.

PubMed

Prakash, S; Rajeswari, K; Divya, P; Ferlin, M; Rajeshwari, C T; Vanavil, B

2018-05-28

Curdlan gum is a neutral water-insoluble bacterial exopolysaccharide composed primarily of linear β-(1,3) glycosidic linkages. Recently, there has been increasing interest in the applications of curdlan and its derivatives. Curdlan is found to inhibit tumors and its sulfated derivative possess anti-HIV activity. Curdlan is biodegradable, non-toxic towards human, environment and edible which makes it suitable as drug-delivery vehicles for sustained drug release. The increasing demand for the growing applications of curdlan requires an efficient high yield fermentation production process so as to satisfy the industrial needs. In this perspective, the present work is aimed to screen and isolate an efficient curdlan gum producing bacteria from rhizosphere of ground nut plant using aniline-blue agar. High yielding isolate was selected based on curdlan yield and identified as Bacillus cereus using gas-chromatography fatty acid methyl ester analysis. B. cereus PR3 curdlan gum was characterized using FT-IR spectroscopy, SEM, XRD and TGA. Fermentation time for curdlan production using B. cereus PR3 was optimized. Media constituents like carbon, nitrogen and mineral sources were screened using Plackett-Burman design. Subsequent statistical analysis revealed that Starch, NH 4 NO 3 , K 2 HPO 4 , Na 2 SO 4 , KH 2 SO 4 and CaCl 2 were significant media constituents and these concentrations were optimized for enhancement of curdlan production up to 20.88 g/l.

Assessing DNA recovery from chewing gum.

PubMed

Eychner, Alison M; Schott, Kelly M; Elkins, Kelly M

2017-01-01

The purpose of this study was to evaluate which DNA extraction method yields the highest quantity of DNA from chewing gum. In this study, several popular extraction methods were tested, including Chelex-100, phenol-chloroform-isoamyl alcohol (PCIA), DNA IQ, PrepFiler, and QIAamp Investigator, and the quantity of DNA recovered from chewing gum was determined using real-time polymerase chain reaction with Quantifiler. Chewed gum control samples were submitted by anonymous healthy adult donors, and discarded environmental chewing gum samples simulating forensic evidence were collected from outside public areas (e.g., campus bus stops, streets, and sidewalks). As expected, results indicate that all methods tested yielded sufficient amplifiable human DNA from chewing gum using the wet-swab method. The QIAamp performed best when DNA was extracted from whole pieces of control gum (142.7 ng on average), and the DNA IQ method performed best on the environmental whole gum samples (29.0 ng on average). On average, the QIAamp kit also recovered the most DNA from saliva swabs. The PCIA method demonstrated the highest yield with wet swabs of the environmental gum (26.4 ng of DNA on average). However, this method should be avoided with whole gum samples (no DNA yield) due to the action of the organic reagents in dissolving and softening the gum and inhibiting DNA recovery during the extraction.

Reversible Nut With Engagement Indication

NASA Technical Reports Server (NTRS)

Wright, Jay M.

1995-01-01

Document describes nut allowing fastener inserted or removed from either side by simply sliding fastener in or out. Detents on each face of nut, when pushed in, ensure positive engagement of threads. Followed by conventional clockwise turning to lock and counterclockwise turning to unlock nut. Detents, when viewed, show whether nut in positive lock.

Plant gum identification in historic artworks

PubMed Central

Granzotto, Clara; Arslanoglu, Julie; Rolando, Christian; Tokarski, Caroline

2017-01-01

We describe an integrated and straightforward new analytical protocol that identifies plant gums from various sample sources including cultural heritage. Our approach is based on the identification of saccharidic fingerprints using mass spectrometry following controlled enzymatic hydrolysis. We developed an enzyme cocktail suitable for plant gums of unknown composition. Distinctive MS profiles of gums such as arabic, cherry and locust-bean gums were successfully identified. A wide range of oligosaccharidic combinations of pentose, hexose, deoxyhexose and hexuronic acid were accurately identified in gum arabic whereas cherry and locust bean gums showed respectively PentxHexy and Hexn profiles. Optimized for low sample quantities, the analytical protocol was successfully applied to contemporary and historic samples including ‘Colour Box Charles Roberson & Co’ dating 1870s and drawings from the American painter Arthur Dove (1880–1946). This is the first time that a gum is accurately identified in a cultural heritage sample using structural information. Furthermore, this methodology is applicable to other domains (food, cosmetic, pharmaceutical, biomedical). PMID:28425501

Nuts, metabolic syndrome and diabetes.

PubMed

Kendall, Cyril W C; Josse, Andrea R; Esfahani, Amin; Jenkins, David J A

2010-08-01

The ability of nuts to improve the blood lipid profile and reduce the risk of CHD is now well established. The interest that health effects of nuts have gained recently has brought the possible benefits of consuming nuts, such as improvement in the conditions of the metabolic syndrome, and their potential to prevent and control diabetes into focus. Results from cohort studies have associated nut consumption with a reduced risk of developing diabetes and CVD. However, few randomised controlled trials have assessed the effect of nuts on diabetes control, and those that have been undertaken have shown improvements in blood lipids but not in the glycaemic control. Diabetes agencies are increasingly recognising the importance of controlling postprandial glycaemia fluctuations. Acute feeding studies indicate that nuts have minimal effects on rising postprandial blood glucose levels when eaten alone, and diminish the postprandial glycaemic response when consumed with high-glycaemic index carbohydrate foods in both normoglycaemic and type 2 diabetic individuals. Nuts have a healthy nutritional profile, high in MUFA and PUFA, are a good source of vegetable protein and are rich in fibre, vitamins and minerals. Incorporation of nuts in the diet may therefore improve the overall nutritional quality of the diet. While more research is required to establish the ability of nuts to improve glycaemic control in the long run, early data indicate that the inclusion of nuts in the diets of individuals with diabetes and the metabolic syndrome is warranted, in view of their potential to reduce CHD risk.

Wild bearded capuchin monkeys (Sapajus libidinosus) strategically place nuts in a stable position during nut-cracking.

PubMed

Fragaszy, Dorothy M; Liu, Qing; Wright, Barth W; Allen, Angellica; Brown, Callie Welch; Visalberghi, Elisabetta

2013-01-01

Humans can use hand tools smoothly and effectively in varying circumstances; in other words, skillfully. A few other species of primates crack encased foods using hammer tools and anvils. Are they skilled? Positioning the food on the anvil so that it does not fall off when struck is a component of skilled cracking. We discovered that bearded capuchin monkeys deliberately place palm nuts in a relatively stable position on the anvil before striking them. In the first experiment, we marked the meridians of palm nuts where they stopped when rolled on a flat surface ("Stop meridian"). We videotaped monkeys as they cracked these nuts on an anvil. In playback we coded the position of the Stop meridian prior to each strike. Monkeys typically knocked the nuts on the anvil a few times before releasing them in a pit. They positioned the nuts so that the Stop meridian was within 30 degrees of vertical with respect to gravity more often than expected, and the nuts rarely moved after the monkeys released them. In the second experiment, 14 blindfolded people (7 men) asked to position marked nuts on an anvil as if to crack them reliably placed them with the Stop meridian in the same position as the monkeys did. In the third experiment, two people judged that palm nuts are most bilaterally symmetric along a meridian on, or close to, the Stop meridian. Thus the monkeys reliably placed the more symmetrical side of the nuts against the side of the pit, and the nuts reliably remained stationary when released. Monkeys apparently used information gained from knocking the nut to achieve this position. Thus, monkeys place the nuts skillfully, strategically managing the fit between the variable nuts and pits in the anvil, and skilled placement depends upon information generated by manual action.

Wild Bearded Capuchin Monkeys (Sapajus libidinosus) Strategically Place Nuts in a Stable Position during Nut-Cracking

PubMed Central

Fragaszy, Dorothy M.; Liu, Qing; Wright, Barth W.; Allen, Angellica; Brown, Callie Welch; Visalberghi, Elisabetta

2013-01-01

Humans can use hand tools smoothly and effectively in varying circumstances; in other words, skillfully. A few other species of primates crack encased foods using hammer tools and anvils. Are they skilled? Positioning the food on the anvil so that it does not fall off when struck is a component of skilled cracking. We discovered that bearded capuchin monkeys deliberately place palm nuts in a relatively stable position on the anvil before striking them. In the first experiment, we marked the meridians of palm nuts where they stopped when rolled on a flat surface (“Stop meridian”). We videotaped monkeys as they cracked these nuts on an anvil. In playback we coded the position of the Stop meridian prior to each strike. Monkeys typically knocked the nuts on the anvil a few times before releasing them in a pit. They positioned the nuts so that the Stop meridian was within 30 degrees of vertical with respect to gravity more often than expected, and the nuts rarely moved after the monkeys released them. In the second experiment, 14 blindfolded people (7 men) asked to position marked nuts on an anvil as if to crack them reliably placed them with the Stop meridian in the same position as the monkeys did. In the third experiment, two people judged that palm nuts are most bilaterally symmetric along a meridian on, or close to, the Stop meridian. Thus the monkeys reliably placed the more symmetrical side of the nuts against the side of the pit, and the nuts reliably remained stationary when released. Monkeys apparently used information gained from knocking the nut to achieve this position. Thus, monkeys place the nuts skillfully, strategically managing the fit between the variable nuts and pits in the anvil, and skilled placement depends upon information generated by manual action. PMID:23460793

Systematic review on cashew nut allergy.

PubMed

van der Valk, J P M; Dubois, A E J; Gerth van Wijk, R; Wichers, H J; de Jong, N W

2014-06-01

Recent studies on cashew nut allergy suggest that the prevalence of cashew nut allergy is increasing. Cashew nut consumption by allergic patients can cause severe reactions, including anaphylaxis. This review summarizes current knowledge on cashew nut allergy to facilitate timely clinical recognition and to promote awareness of this emerging food allergy amongst clinicians. The goal of this study is to present a systematic review focused on the clinical aspects of allergy to cashew nut including the characteristics of cashew nut, the prevalence, allergenic components, cross-reactivity, diagnosis and management of cashew nut allergy. The literature search yielded 255 articles of which 40 met our selection criteria and were considered to be relevant for this review. The 40 articles included one prospective study, six retrospective studies and seven case reports. The remaining 26 papers were not directly related to cashew nut allergy. The literature suggests that the prevalence of cashew nut allergy is increasing, although the level of evidence for this is low. A minimal amount of cashew nut allergen may cause a severe allergic reaction, suggesting high potency comparable with other tree nuts and peanuts. Cashew allergy is clearly an underestimated important healthcare problem, especially in children. © 2014 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Gum Disease in Children

MedlinePlus

... American Academy of Periodontology Names New Executive Director Marijuana Use Linked to Increased Gum Disease Risk Gum ... Bylaws Amendments AAP Grants Periodontal Societies AAP Member Benefits AAP Professional Education AAP Networking Opportunities AAP/Colgate ...

Gum Disease and Men

MedlinePlus

... American Academy of Periodontology Names New Executive Director Marijuana Use Linked to Increased Gum Disease Risk Gum ... Bylaws Amendments AAP Grants Periodontal Societies AAP Member Benefits AAP Professional Education AAP Networking Opportunities AAP/Colgate ...

Gum Disease and Women

MedlinePlus

... American Academy of Periodontology Names New Executive Director Marijuana Use Linked to Increased Gum Disease Risk Gum ... Bylaws Amendments AAP Grants Periodontal Societies AAP Member Benefits AAP Professional Education AAP Networking Opportunities AAP/Colgate ...

Locking Nut and Bolt

NASA Technical Reports Server (NTRS)

Bishop, R.

1983-01-01

Threaded fastener locks parts securely together despite together large loosening torques, even under conditions of high temperature and vibration. Positive locking action is suitable for use where conventional fasteners tend to work loose--for example, on high-speed rotating machinery. Bolt, nut and key are joined together so key occupies alined slots in bolt and nut and prevents nut from rotating off bolt.

Blind-Anchor-Nut-Installation Fixture (BANIF)

NASA Technical Reports Server (NTRS)

Willey, Norman F., Jr.; Linker, James F.

1994-01-01

Blind-anchor-nut-installation fixture, BANIF, developed for replacing or installing anchor nuts in blind holes or other inaccessible places. Attachment of anchor nut to BANIF enables placement of anchor nut on blind side of component.

Mind Your Mouth: Preventing Gum Disease

MedlinePlus

... can lead to gum disease—technically known as periodontal disease. The most common and mild type of ... up and professional cleaning. Don’t smoke. Links Periodontal (Gum) Disease NIH Senior Health: Gum Disease Taking ...

Effect of GutsyGum(tm), A Novel Gum, on Subjective Ratings of Gastro Esophageal Reflux Following A Refluxogenic Meal.

PubMed

Brown, Rachel; Sam, Cecilia H Y; Green, Tim; Wood, Simon

2015-06-01

Chewing gum alleviates symptoms of gastro-esophageal reflux (GER) following a refluxogenic meal. GutsyGum(tm), a chewing gum developed to alleviate the symptoms of GER contains calcium carbonate, with a proprietary blend of licorice extract, papain, and apple cider vinegar (GiGs®). The efficacy of GutsyGum(tm) was determined in alleviating the symptoms of GER after a refluxogenic meal compared to placebo gum. This double-blind, placebo-controlled-crossover trial with a one-week washout between treatments had 24 participants with a history of GER consume a refluxogenic meal and then chew GutsyGum(tm) or placebo gum. Participants completed GER symptom questionnaires, consisting of symptom based 10 cm Visual Analogue Scales, immediately following the meal and then at regular intervals out to four hours postmeal. Adjusted mean ± SEM heartburn score (15-min postmeal to 240 min) was significantly lower in GutsyGum(tm) than in placebo gum treatment (0.81 ± 0.20 vs. 1.45 ± 0.20 cm; p = 0.034). Mean acid reflux score was significantly lower in GutsyGum(tm) than in placebo treatment (0.72 ± 0.19 vs. 1.46 ± 0.19 cm; p = 0.013). There were no significant differences for any of the secondary outcomes. However, pain approached significance with less pain reported in GutsyGum(tm) versus placebo treatment (0.4 ± 0.2 vs. 0.9 ± 0.2 cm; p = 0.081). Although nausea (p = 0.114) and belching (p = 0.154) were lower following GutsyGum(tm), the difference was not statistically significant. GutsyGum(tm) is more effective than a placebo gum in alleviating primary symptoms of heartburn and acid reflux (Clinical Trial Registration: ACTRN12612000973819).

Taub-Nut Crystal

NASA Astrophysics Data System (ADS)

Imazato, Harunobu; Mizoguchi, Shun'ya; Yata, Masaya

We consider the Gibbons-Hawking metric for a three-dimensional periodic array of multi-Taub-NUT centers, containing not only centers with a positive NUT charge but also ones with a negative NUT charge. The latter are regarded as representing the asymptotic form of the Atiyah-Hitchin metric. The periodic arrays of Taub-NUT centers have close parallels with ionic crystals, where the Gibbons-Hawking potential plays the role of the Coulomb static potential of the ions, and are similarly classified according to their space groups. After a periodic identification and a Z2 projection, the array is transformed by T-duality to a system of NS5-branes with the SU(2) structure, and a further standard embedding yields, though singular, a half-BPS heterotic 5-brane background with warped compact transverse dimensions. A discussion is given on the possibility of probing the singular geometry by two-dimensional gauge theories.

Quick application/release nut with engagement indicator (commercial application of an innovative nut design)

NASA Technical Reports Server (NTRS)

Wright, Jay M.

1991-01-01

This is an assembly which permits a fastener to be inserted or removed from either side with an indicator of fastener engagement. The nut has a plurality of segments, preferably at least three segments, which are internally threaded, spring loaded apart by an internal spring, and has detents on opposite sides which force the nut segments into operative engagement with a threaded member when pushed in and release the segments for quick insertion or removal of the fastener when moved out. When the nut is installed, end pressure on the detents presses the nut segments into operative engagement with a threaded member where continued rotation locks the structure together with the detents depressed to indicate positive locking engagement of the nut. On removal, counterclockwise rotation relieves the endwise pressure on the detents, permitting internal springs to force the detents outward, allowing the nut segments to move outward and separate to permit quick removal of the fastener.

Occupational allergic rhinitis from guar gum.

PubMed

Kanerva, L; Tupasela, O; Jolanki, R; Vaheri, E; Estlander, T; Keskinen, H

1988-05-01

Three cases of allergic rhinitis from a vegetable gum, guar gum, have been detected. Two subjects were exposed to fine guar gum powder (Emco Gum 563, Meyhall Chemical AG, Switzerland), an insulator in rubber cables, when opening cables in a power cable laboratory. After 1-2 years' exposure the patients developed rhinitis. Scratch-chamber tests, nasal provocation tests, nasal eosinophilia and a RAST test proved their allergy. A third subject developed allergic rhinitis from another guar gum product (Meyproid 5306, Meyhall Chemical AG) after 2 years' exposure in a paper factory. A positive skin test and nasal provocation test confirmed the diagnosis. A fourth case of possible allergy to guar gum after exposure to Meyproid 5306 in a paper factory is also presented. No final diagnosis was reached in this case (in 1974). The present subjects, only one of whom was atopic, developed allergy within 2 years, although their exposure to guar gum was not especially heavy. Therefore, when handling guar, adequate ventilation facilities should be provided and protective clothing, including a respiratory mask, should be worn.

Nut-enriched bread is an effective and acceptable vehicle to improve regular nut consumption.

PubMed

Devi, Asika; Chisholm, Alexandra; Gray, Andrew; Tey, Siew Ling; Williamson-Poutama, Destynee; Cameron, Sonya L; Brown, Rachel C

2016-10-01

Consuming 30 g of nuts/day is recommended to reduce chronic disease. However, nut consumption appears far from ideal among several populations. A potential strategy to increase consumption is to add nuts to a staple, for example, bread. Whether the health benefits and acceptability of nuts persist in this form is currently unknown. Thus, we examined the effects of consuming three nut-enriched breads on postprandial glycaemia, satiety, gastrointestinal tolerance, dietary intakes, and acceptance. In this controlled, crossover study, 32 participants were randomly allocated to receive one of four breads for 8 days each. Three breads contained either 30 g of finely sliced hazelnuts, 30 g semi-defatted hazelnut flour, or 15 g of each (amounts per 120 g bread) and were compared with a control nut-free bread. Blood glucose response was measured over 120 min, along with ratings of gastrointestinal discomfort. Appetite ratings and diet diaries were completed during each treatment period. Area under the blood glucose curve was significantly lower for the nut breads compared to the control bread (all P < 0.001), with no significant differences between the nut breads (all P ≥ 0.130). There were no significant differences in satiety (all P ≥ 0.135) or gastrointestinal symptoms (all P ≥ 0.102) between the breads. Acceptance was highest for the finely sliced hazelnut bread. Furthermore, consuming hazelnut-enriched bread improved diet quality, increasing monounsaturated fat, vitamin E, and dietary fibre intakes. Bread appears to be an effective and acceptable vehicle for increasing nut consumption, resulting in improved postprandial glycaemia and diet profiles. Long-term studies are now required.

Design, formulation and evaluation of caffeine chewing gum.

PubMed

Aslani, Abolfazl; Jalilian, Fatemeh

2013-01-01

Caffeine which exists in drinks such as coffee as well as in drug dosage forms in the global market is among the materials that increase alertness and decrease fatigue. Compared to other forms of caffeine, caffeine gum can create faster and more prominent effects. In this study, the main goal is to design a new formulation of caffeine gum with desirable taste and assess its physicochemical properties. Caffeine gum was prepared by softening of gum bases and then mixing with other formulation ingredients. To decrease the bitterness of caffeine, sugar, aspartame, liquid glucose, sorbitol, manitol, xylitol, and various flavors were used. Caffeine release from gum base was investigated by mechanical chewing set. Content uniformity test was also performed on the gums. The gums were evaluated in terms of organoleptic properties by the Latin-Square design at different stages. After making 22 formulations of caffeine gums, F11 from 20 mg caffeine gums and F22 from 50 mg caffeine gums were chosen as the best formulation in organoleptic properties. Both types of gum released about 90% of their own drug content after 30 min. Drug content of 20 and 50 mg caffeine gum was about 18.2-21.3 mg and 45.7-53.6 mg respectively. In this study, 20 and 50 mg caffeine gums with suitable and desirable properties (i.e., good taste and satisfactory release) were formulated. The best flavor for caffeine gum was cinnamon. Both kinds of 20 and 50 mg gums succeeded in content uniformity test.

Design, formulation and evaluation of caffeine chewing gum

PubMed Central

Aslani, Abolfazl; Jalilian, Fatemeh

2013-01-01

Background: Caffeine which exists in drinks such as coffee as well as in drug dosage forms in the global market is among the materials that increase alertness and decrease fatigue. Compared to other forms of caffeine, caffeine gum can create faster and more prominent effects. In this study, the main goal is to design a new formulation of caffeine gum with desirable taste and assess its physicochemical properties. Materials and Methods: Caffeine gum was prepared by softening of gum bases and then mixing with other formulation ingredients. To decrease the bitterness of caffeine, sugar, aspartame, liquid glucose, sorbitol, manitol, xylitol, and various flavors were used. Caffeine release from gum base was investigated by mechanical chewing set. Content uniformity test was also performed on the gums. The gums were evaluated in terms of organoleptic properties by the Latin-Square design at different stages. Results: After making 22 formulations of caffeine gums, F11 from 20 mg caffeine gums and F22 from 50 mg caffeine gums were chosen as the best formulation in organoleptic properties. Both types of gum released about 90% of their own drug content after 30 min. Drug content of 20 and 50 mg caffeine gum was about 18.2-21.3 mg and 45.7-53.6 mg respectively. Conclusion: In this study, 20 and 50 mg caffeine gums with suitable and desirable properties (i.e., good taste and satisfactory release) were formulated. The best flavor for caffeine gum was cinnamon. Both kinds of 20 and 50 mg gums succeeded in content uniformity test. PMID:24223387

NSD3-NUT fusion oncoprotein in NUT midline carcinoma: implications for a novel oncogenic mechanism.

PubMed

French, Christopher A; Rahman, Shaila; Walsh, Erica M; Kühnle, Simone; Grayson, Adlai R; Lemieux, Madeleine E; Grunfeld, Noam; Rubin, Brian P; Antonescu, Cristina R; Zhang, Songlin; Venkatramani, Rajkumar; Dal Cin, Paola; Howley, Peter M

2014-08-01

NUT midline carcinoma (NMC) is an aggressive subtype of squamous cell carcinoma that typically harbors BRD4/3-NUT fusion oncoproteins that block differentiation and maintain tumor growth. In 20% of cases, NUT is fused to uncharacterized non-BRD gene(s). We established a new patient-derived NMC cell line (1221) and demonstrated that it harbors a novel NSD3-NUT fusion oncogene. We find that NSD3-NUT is both necessary and sufficient for the blockade of differentiation and maintenance of proliferation in NMC cells. NSD3-NUT binds to BRD4, and BRD bromodomain inhibitors induce differentiation and arrest proliferation of 1221 cells. We find further that NSD3 is required for the blockade of differentiation in BRD4-NUT-expressing NMCs. These findings identify NSD3 as a novel critical oncogenic component and potential therapeutic target in NMC. The existence of a family of fusion oncogenes in squamous cell carcinoma is unprecedented, and should lead to key insights into aberrant differentiation in NMC and possibly other squamous cell carcinomas. The involvement of the NSD3 methyltransferase as a component of the NUT fusion protein oncogenic complex identifies a new potential therapeutic target. ©2014 American Association for Cancer Research.

21 CFR 164.110 - Mixed nuts.

Code of Federal Regulations, 2010 CFR

2010-04-01

... CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products... shelled tree nut ingredients, with or without one or more of the optional shelled peanut ingredients, of... is packed in transparent containers, three or more of the optional tree nut ingredients shall be...

Determination of locust bean gum and guar gum by polymerase chain reaction and restriction fragment length polymorphism analysis.

PubMed

Meyer, K; Rosa, C; Hischenhuber, C; Meyer, R

2001-01-01

A polymerase chain reaction (PCR) was developed to differentiate the thickening agents locust bean gum (LBG) and the cheaper guar gum in finished food products. Universal primers for amplification of the intergenic spacer region between trnL 3' (UAA) exon and trnF (GAA) gene in the chloroplast (cp) genome and subsequent restriction analysis were applied to differentiate guar gum and LBG. The presence of <5% (w/w) guar gum powder added to LBG powder was detectable. Based on data obtained from sequencing this intergenic spacer region, a second PCR method for the specific detection of guar gum DNA was also developed. This assay detected guar gum powder in LBG in amounts as low as 1% (w/w). Both methods successfully detected guar gum and/or LBG in ice cream stabilizers and in foodstuffs, such as dairy products, ice cream, dry seasoning mixes, a finished roasting sauce, and a fruit jelly product, but not in products with highly degraded DNA, such as tomato ketchup and sterilized chocolate cream. Both methods detected guar gum and LBG in ice cream and fresh cheese at levels <0.1%.

Nezara viridula (Hemiptera: Pentatomidae) feeding patterns in macadamia nut in Hawaii: nut maturity and cultivar effects.

PubMed

Follett, Peter A; Wright, Mark G; Golden, Mary

2009-08-01

Nezara viridula L. (Hemiptera: Pentatomidae) is a serious pest of macadamia nuts, Macadamia integrifolia, in Hawaii. Using ruthenium red dye to stain stink bug feeding probes, feeding activity was determined for nuts of various maturity levels harvested from the tree and off the ground throughout the growing season in five commercial cultivars. Damage occurred in the tree and on the ground during all nut growth stages. Damage on the ground was often higher than in the tree. Cultivar 246 was more susceptible to attack than cultivars 333 and 800. It was previously thought that cultivar susceptibility was related to husk and shell thickness, but cultivar 246 showed higher damage than other cultivars even during early nut development when the nuts are small and before the shell has formed. This suggests that shell and husk thickness may play a secondary role in susceptibility to feeding by N. viridula. Monitoring N. viridula feeding activity during early nut development may help alert growers to potential problems later in the season, but early-season probing activity in immature nuts was not a good predictor of damage levels in mature nuts later in the season in our study.

21 CFR 164.110 - Mixed nuts.

Code of Federal Regulations, 2011 CFR

2011-04-01

... to in paragraph (a) of this section are: (1) Almonds, black walnuts, Brazil nuts, cashews, English... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Mixed nuts. 164.110 Section 164.110 Food and Drugs... CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products...

21 CFR 164.110 - Mixed nuts.

Code of Federal Regulations, 2012 CFR

2012-04-01

... to in paragraph (a) of this section are: (1) Almonds, black walnuts, Brazil nuts, cashews, English... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Mixed nuts. 164.110 Section 164.110 Food and Drugs... CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products...

21 CFR 164.110 - Mixed nuts.

Code of Federal Regulations, 2014 CFR

2014-04-01

... to in paragraph (a) of this section are: (1) Almonds, black walnuts, Brazil nuts, cashews, English... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Mixed nuts. 164.110 Section 164.110 Food and Drugs... CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products...

21 CFR 164.110 - Mixed nuts.

Code of Federal Regulations, 2013 CFR

2013-04-01

... to in paragraph (a) of this section are: (1) Almonds, black walnuts, Brazil nuts, cashews, English... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Mixed nuts. 164.110 Section 164.110 Food and Drugs... CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products...

Occupational asthma caused by guar gum.

PubMed

Lagier, F; Cartier, A; Somer, J; Dolovich, J; Malo, J L

1990-04-01

Some vegetable gums have been reported to cause asthma. We describe three subjects who were exposed at work to guar gum, which is derived from the outer part of Cyanopsis tetragonolobus, a vegetable that grows in India. The first subject worked for a pharmaceutical company; the second and third subjects worked at a carpet-manufacturing plant. All three subjects developed symptoms of rhinitis and asthma after the onset of exposure to guar gum. All subjects were atopic and demonstrated mild bronchial hyperresponsiveness to inhaled histamine at the time they were observed. Skin prick tests demonstrated an immediate skin reaction to guar gum. All three subjects had high levels of serum IgE antibodies to guar gum. Specific inhalation challenges in which the three subjects were exposed for short intervals (less than or equal to 4 minutes) to powder of guar gum elicited isolated immediate bronchospastic reactions in two subjects and a dual reaction in the other subject.

Marking nut anaphylaxis

PubMed Central

Kral, Anita Christine; Hayball, John; Smith, William B

2016-01-01

Marking nut Semecarpus anacardium, so-called because it contains a pigment that has been used in the past to mark fabrics, is a known cause of contact hypersensitivity. It may be ingested as an ingredient of some traditional Hindi foods. We describe the first reported case of anaphylaxis to marking nut. PMID:27489793

Flavour-enhanced cortisol release during gum chewing

PubMed Central

Hasegawa, Yoko; Tachibana, Yoshihisa; Ono, Takahiro; Kishimoto, Hiromitsu

2017-01-01

There is some evidence to suggest that chewing gum reduces chronic stress. However, it remains controversial how the taste and odour properties of chewing gum influence stress. The present study was designed to investigate this issue in human subjects. Using an enzyme-linked immunosorbent assay, we tested salivary cortisol concentration, which is thought to be a stress marker, in 96 adults who chewed gum with different combinations of taste and odour. Subjects could discriminate between the types of gum without prior information. Salivary cortisol concentrations were highest and lowest for the subjects who chewed the most flavourful gum and the least flavourful gum, respectively. These findings suggest that the salivary cortisol level during gum chewing is not a marker of negative emotions (i.e., stressful conditions) as traditionally considered but, rather, an index of positive emotions that can facilitate biological responses to overcome stressful conditions. PMID:28379983

Flavour-enhanced cortisol release during gum chewing.

PubMed

Hasegawa, Yoko; Tachibana, Yoshihisa; Ono, Takahiro; Kishimoto, Hiromitsu

2017-01-01

There is some evidence to suggest that chewing gum reduces chronic stress. However, it remains controversial how the taste and odour properties of chewing gum influence stress. The present study was designed to investigate this issue in human subjects. Using an enzyme-linked immunosorbent assay, we tested salivary cortisol concentration, which is thought to be a stress marker, in 96 adults who chewed gum with different combinations of taste and odour. Subjects could discriminate between the types of gum without prior information. Salivary cortisol concentrations were highest and lowest for the subjects who chewed the most flavourful gum and the least flavourful gum, respectively. These findings suggest that the salivary cortisol level during gum chewing is not a marker of negative emotions (i.e., stressful conditions) as traditionally considered but, rather, an index of positive emotions that can facilitate biological responses to overcome stressful conditions.

21 CFR 582.7351 - Gum tragacanth.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Gum tragacanth. 582.7351 Section 582.7351 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7351 Gum tragacanth. (a) Product. Tragacanth (gum tragacanth). (b) Conditions of use. This substance is generally...

21 CFR 582.7351 - Gum tragacanth.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Gum tragacanth. 582.7351 Section 582.7351 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7351 Gum tragacanth. (a) Product. Tragacanth (gum tragacanth). (b) Conditions of use. This substance is generally...

21 CFR 582.7351 - Gum tragacanth.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Gum tragacanth. 582.7351 Section 582.7351 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7351 Gum tragacanth. (a) Product. Tragacanth (gum tragacanth). (b) Conditions of use. This substance is generally...

21 CFR 582.3336 - Gum guaiac.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Gum guaiac. 582.3336 Section 582.3336 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS... Gum guaiac. (a) Product. Gum guaiac. (b) Tolerance. 0.1 percent (equivalent antioxidant activity 0.01...

21 CFR 582.3336 - Gum guaiac.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Gum guaiac. 582.3336 Section 582.3336 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS... Gum guaiac. (a) Product. Gum guaiac. (b) Tolerance. 0.1 percent (equivalent antioxidant activity 0.01...

21 CFR 582.3336 - Gum guaiac.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Gum guaiac. 582.3336 Section 582.3336 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS... Gum guaiac. (a) Product. Gum guaiac. (b) Tolerance. 0.1 percent (equivalent antioxidant activity 0.01...

21 CFR 582.3336 - Gum guaiac.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Gum guaiac. 582.3336 Section 582.3336 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS... Gum guaiac. (a) Product. Gum guaiac. (b) Tolerance. 0.1 percent (equivalent antioxidant activity 0.01...

21 CFR 582.7330 - Gum arabic.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Gum arabic. 582.7330 Section 582.7330 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7330 Gum arabic. (a) Product. Acacia (gum arabic). (b) Conditions of use. This substance is generally recognized as...

21 CFR 582.7330 - Gum arabic.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Gum arabic. 582.7330 Section 582.7330 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7330 Gum arabic. (a) Product. Acacia (gum arabic). (b) Conditions of use. This substance is generally recognized as...

21 CFR 582.7330 - Gum arabic.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Gum arabic. 582.7330 Section 582.7330 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7330 Gum arabic. (a) Product. Acacia (gum arabic). (b) Conditions of use. This substance is generally recognized as...

Floating nut for spacecraft application

NASA Technical Reports Server (NTRS)

Ell, L. J.; Mathewson, R. B.

1978-01-01

Nut overcomes mechanical mismatch from accumulated tolerances and maintains assembly even if mounting screw loosens. Nut and screws can be painted with bonding agent to insure lock. If assemblies are removed frequently, nut and screws can be made of steel to reduce wear and tear on threads and risk of faulty threads.

21 CFR 201.319 - Water-soluble gums, hydrophilic gums, and hydrophilic mucilloids (including, but not limited to...

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 4 2011-04-01 2011-04-01 false Water-soluble gums, hydrophilic gums, and..., carboxymethylcellulose sodium, carrageenan, chondrus, glucomannan ((B-1,4 linked) polymannose acetate), guar gum, karaya... active ingredients; required warnings and directions. 201.319 Section 201.319 Food and Drugs FOOD AND...

21 CFR 582.7333 - Gum ghatti.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Gum ghatti. 582.7333 Section 582.7333 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7333 Gum ghatti. (a) Product. Gum ghatti. (b) Conditions of use. This substance is generally recognized as safe when...

21 CFR 582.7333 - Gum ghatti.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Gum ghatti. 582.7333 Section 582.7333 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7333 Gum ghatti. (a) Product. Gum ghatti. (b) Conditions of use. This substance is generally recognized as safe when...

21 CFR 582.7333 - Gum ghatti.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Gum ghatti. 582.7333 Section 582.7333 Food and..., FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7333 Gum ghatti. (a) Product. Gum ghatti. (b) Conditions of use. This substance is generally recognized as safe when...

Assessment of physical and structural characteristics of almond gum.

PubMed

Bashir, Mudasir; Haripriya, Sundaramoorthy

2016-12-01

Almond gum was investigated for its physical and structural characteristics in comparison to gum arabic. Among physical properties, bulk density was found to be 0.600±0.12g/mL and 0.502±0.20g/mL for almond and gum arabic respectively. Almond gum (0.820±0.13g/mL) displayed the maximum value for tapped density. Compressibility index of exudate gum powders varied from 26.79±1.47 to 37.46±0.50% and follow the order gum arabic>almond gum. Almond gum demonstrated good flow characteristics when compared to gum arabic. True density showed significant difference (p<0.05) among the exudate samples and it was recorded higher for gum arabic. The maximum value of porosity recorded in case of gum arabic indicates the presence of large number of interstitial spaces among its particles. Almond gum had fair flow character while good for the other exudate gum powder. Almond gum had relatively higher mineral content than gum arabic. The oil holding capacity of exudate gums varied from 0.87±0.05 to 0.92±0.02g/g. Exudate powder samples were found to lie in the first quadrant of the hue angle (0-90°) corresponding to the range of reddish-purple to yellow. The absence of peaks in the X-ray diffractograms of exudate samples reflects their amorphous nature. SEM micrographs revealed a lot of variability in shape and size of the exudate particles. Copyright © 2016 Elsevier B.V. All rights reserved.

Quick application/release nut with engagement indicator

NASA Technical Reports Server (NTRS)

Wright, Jay M. (Inventor)

1992-01-01

A composite nut is shown which permits a fastener to be inserted or removed from either side with an indicator of fastener engagement. The nut has a plurality of segments, preferably at least three segments, which are internally threaded, spring loaded apart by an internal spring, and has detents on opposite sides which force the nut segments into operative engagements with a threaded member when pushed in and release the segments for quick insertion or removal of the nut when moved out. When the nut is installed, end pressure on one of the detents presses the nut segments into operative engagement with a threaded member where continued rotation locks the structure together with the detents depressed to indicate positive locking engagement of the nut. On removal, counterclockwise rotation of the nut relieves the endwise pressure on the detents, permitting internal springs to force the detents outward and allowing the nut segments to move outward and separate to permit quick removal of the fastener.

21 CFR 582.7339 - Guar gum.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Guar gum. 582.7339 Section 582.7339 Food and Drugs..., AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7339 Guar gum. (a) Product. Guar gum. (b) Conditions of use. This substance is generally recognized as safe when used in...

21 CFR 184.1351 - Gum tragacanth.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Gum tragacanth. 184.1351 Section 184.1351 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Substances Affirmed as GRAS § 184.1351 Gum tragacanth. (a) Gum tragacanth is the exudate from one of several...

21 CFR 184.1351 - Gum tragacanth.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Gum tragacanth. 184.1351 Section 184.1351 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Substances Affirmed as GRAS § 184.1351 Gum tragacanth. (a) Gum tragacanth is the exudate from one of several...

21 CFR 582.7339 - Guar gum.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Guar gum. 582.7339 Section 582.7339 Food and Drugs..., AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7339 Guar gum. (a) Product. Guar gum. (b) Conditions of use. This substance is generally recognized as safe when used in...

21 CFR 184.1339 - Guar gum.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Guar gum. 184.1339 Section 184.1339 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Substances Affirmed as GRAS § 184.1339 Guar gum. (a) Guar gum is the natural substance obtained from the...

21 CFR 582.7339 - Guar gum.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Guar gum. 582.7339 Section 582.7339 Food and Drugs..., AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7339 Guar gum. (a) Product. Guar gum. (b) Conditions of use. This substance is generally recognized as safe when used in...

21 CFR 184.1339 - Guar gum.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Guar gum. 184.1339 Section 184.1339 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Substances Affirmed as GRAS § 184.1339 Guar gum. (a) Guar gum is the natural substance obtained from the...

Manual: Modern Gum Naval Stores Methods

Treesearch

Ralph W. Clements

1974-01-01

Modern gum naval stores methods have been developed to benefit both the gum producer and the timber owner. Following the methods described in this booklet will bring maximum gum yields, whill reduce chipping-labor requirements about 50 percent, and will make the worked-out tree saleable for other wood products. If these modern turpentining mehods are used, naval...

21 CFR 573.1010 - Xanthan gum.

Code of Federal Regulations, 2012 CFR

2012-04-01

..., FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES PERMITTED IN FEED AND DRINKING WATER OF ANIMALS Food Additive Listing § 573.1010 Xanthan gum. The food additive xanthan gum may be safely used in animal feed as follows: (a) The food additive is xanthan gum as defined in § 172.695 of this chapter and meets all of the...

21 CFR 573.1010 - Xanthan gum.

Code of Federal Regulations, 2010 CFR

2010-04-01

..., FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES PERMITTED IN FEED AND DRINKING WATER OF ANIMALS Food Additive Listing § 573.1010 Xanthan gum. The food additive xanthan gum may be safely used in animal feed as follows: (a) The food additive is xanthan gum as defined in § 172.695 of this chapter and meets all of the...

21 CFR 573.1010 - Xanthan gum.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES PERMITTED IN FEED AND DRINKING WATER OF ANIMALS Food Additive Listing § 573.1010 Xanthan gum. The food additive xanthan gum may be safely used in animal feed as follows: (a) The food additive is xanthan gum as defined in § 172.695 of this chapter and meets all of the...

21 CFR 573.1010 - Xanthan gum.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES PERMITTED IN FEED AND DRINKING WATER OF ANIMALS Food Additive Listing § 573.1010 Xanthan gum. The food additive xanthan gum may be safely used in animal feed as follows: (a) The food additive is xanthan gum as defined in § 172.695 of this chapter and meets all of the...

21 CFR 573.1010 - Xanthan gum.

Code of Federal Regulations, 2014 CFR

2014-04-01

..., FEEDS, AND RELATED PRODUCTS FOOD ADDITIVES PERMITTED IN FEED AND DRINKING WATER OF ANIMALS Food Additive Listing § 573.1010 Xanthan gum. The food additive xanthan gum may be safely used in animal feed as follows: (a) The food additive is xanthan gum as defined in § 172.695 of this chapter and meets all of the...

Effect of Different Gums on Rheological Properties of Slurry

NASA Astrophysics Data System (ADS)

Weikey, Yogita; Sinha, S. L.; Dewangan, S. K.

2018-02-01

This paper presents the effect of different natural gums on water-bentonite slurry, which is used as based fluid in water based drilling fluid. The gums used are Babul gum (Acacia nilotica), Dhawda gum (Anogeissus latifolia), Katira gum (Cochlospermum religiosum) and Semal gum (Bombax ceiba). For present investigation, samples have been prepared by varying concentration of gums. The variation of shear stress and shear rate has been plotted and on the basis of this behaviour of fluids has been explained. The value of k and n are calculated by using Power law. R 2 values are also calculated to support the choice of gum selection.

Gum Producers Can Improve Quality Of Gum Marketed and Get Higher Prices

Treesearch

Ralph W. Clements

1979-01-01

Acid waste from over-treatment and old, wornout iron cups have contributed significantly to the generally poor quality of gum marketed. Today producers are reluctant to purchase new cups and gutters and invest up to $1.80 per tree for production when the market price for gum averages 14.54 per pound annually. Guidelines are given for improving the quality by...

Flavor-Enhanced Modulation of Cerebral Blood Flow during Gum Chewing.

PubMed

Hasegawa, Yoko; Tachibana, Yoshihisa; Sakagami, Joe; Zhang, Min; Urade, Masahiro; Ono, Takahiro

2013-01-01

Flavor perception, the integration of taste and odor, is a critical factor in eating behavior. It remains unclear how such sensory signals influence the human brain systems that execute the eating behavior. WE TESTED CEREBRAL BLOOD FLOW (CBF) IN THE FRONTAL LOBES BILATERALLY WHILE SUBJECTS CHEWED THREE TYPES OF GUM WITH DIFFERENT COMBINATIONS OF TASTE AND ODOR: no taste/no odor gum (C-gum), sweet taste/no odor gum (T-gum), and sweet taste/lemon odor gum (TO-gum). Simultaneous recordings of transcranial Doppler ultrasound (TCD) and near infrared spectrometer (NIRS) were used to measure CBF during gum chewing in 25 healthy volunteers. Bilateral masseter muscle activity was also monitored. We found that subjects could discriminate the type of gum without prior information. Subjects rated the TO-gum as the most flavorful gum and the C-gum as the least flavorful. Analysis of masseter muscle activity indicated that masticatory motor output during gum chewing was not affected by taste and odor. The TCD/NIRS measurements revealed significantly higher hemodynamic signals when subjects chewed the TO-gum compared to when they chewed the C-gum and T-gum. These data suggest that taste and odor can influence brain activation during chewing in sensory, cognitive, and motivational processes rather than in motor control.

Medicated chewing gum, a novel drug delivery system

PubMed Central

Aslani, Abolfazl; Rostami, Farnaz

2015-01-01

New formulations and technologies have been developed through oral drug delivery systems’ researches. Such researches display significance of oral route amongst patients. We’ve reviewed all the features associated with medicated chewing gum as a modern drug delivery by introducing the history, advantages and disadvantages, methods of manufacturing, composition differences, evaluation tests and examples of varieties of medicated chewing gums. Acceptance of medicated chewing gum has been augmented through years. The advantages and therapeutic benefits of chewing gum support its development as we can see new formulations with new drugs contained have been produced from past and are going to find a place in market by formulation of new medicated chewing gums. Potential applications of medicated chewing gums are highly widespread as they will be recognized in future. Nowadays standards for qualifying chewing gums are the same as tablets. Patient-centered studies include medicated chewing gums as a delivery system too which creates compliance for patients. PMID:26109999

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

PubMed Central

Kim, Chong-Yeon; Yoo, Byoungseung

2017-01-01

Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheological tests indicated that the flow and dynamic rheological parameter (apparent viscosity, consistency index, yield stress, storage modulus, and loss modulus) values of WBF dispersions mixed with gums, except for gum arabic, were significantly higher than those of WBF with no gum, and also increased with an increase in gum concentration. In particular, konjac gum at 0.6% among other gums showed the highest rheological parameter values. Tan δ values of WBF-xanthan gum mixtures were lower than those of other gums, showing that there is a more pronounced synergistic effect on the elastic properties of WBF in the presence of xanthan gum. Such synergistic effect was hypothesized by considering thermodynamic compatibility between xanthan gum and WBF. These rheological results suggest that in the WBF-gum mixture systems, the addition of gums modified the flow and viscoelastic properties of WBF, and that these modifications were dependent on the type of gum and gum concentration. PMID:28401089

Pistachio nut allergy: An updated overview.

PubMed

Costa, Joana; Silva, Isa; Vicente, António A; Oliveira, M Beatriz P P; Mafra, Isabel

2017-09-19

Pistachio nut (Pistacia vera) is highly appreciated for its organoleptic characteristics and potential health benefits. However, this tree nut is also responsible for triggering moderate to severe IgE-mediated reactions in allergic individuals. Currently, pistachio nut allergy has gained some special attention, mainly due to its intrinsic relation with cashew nut allergy. Like for other nuts, the prevalence of pistachio nut allergy seems to be increasing at a global scale. Until now, there are five allergenic proteins officially listed for pistachio nut (Pis v 1, Pis v 2, Pis v 3, Pis v 4 and Pis v 5). Relevant data on their biochemical classification has become available, enabling establishing a correlation with the respective clinical symptoms. The establishment of an effective allergen risk assessment is a key issue for the food industry, policy makers and regulatory agencies. Thus, the availability of fast, specific and sensitive methods to detect trace amounts of allergens in processed foods is crucial. In the specific case of pistachio nut, there are some protein- and DNA-based methods for its detection/quantification in foods, which can aid to verify label information. Accordingly, all relevant research advances on this topic were summarised, updated and critically discussed in this review.

Malva sylvestris Inhibits Inflammatory Response in Oral Human Cells. An In Vitro Infection Model

PubMed Central

Benso, Bruna; Rosalen, Pedro Luiz; Alencar, Severino Matias; Murata, Ramiro Mendonça

2015-01-01

The aim of this study was to investigate the in vitro anti-inflammatory activity of Malva sylvestris extract (MSE) and fractions in a co-culture model of cells infected by Aggregatibacter actinomycetemcomitans. In addition, we evaluated the phytochemical content in the extract and fractions of M. sylvestris and demonstrated that polyphenols were the most frequent group in all samples studied. An in vitro dual-chamber model to mimic the periodontal structure was developed using a monolayer of epithelial keratinocytes (OBA-9) and a subepithelial layer of fibroblasts (HGF-1). The invasive periodontopathogen A. actinomycetemcomitans (D7S-1) was applied to migrate through the cell layers and induce the synthesis of immune factors and cytokines in the host cells. In an attempt to analyze the antimicrobial properties of MSE and fractions, a susceptibility test was carried out. The extract (MIC 175 μg/mL, MBC 500μg/mL) and chloroform fraction (MIC 150 μg/mL, MBC 250 μg/mL) were found to have inhibitory activity. The extract and all fractions were assessed using a cytotoxicity test and results showed that concentrations under 100 μg/mL did not significantly reduce cell viability compared to the control group (p > 0.05, viability > 90%). In order to analyze the inflammatory response, transcriptional factors and cytokines were quantified in the supernatant released from the cells. The chloroform fraction was the most effective in reducing the bacterial colonization (p< 0.05) and controlling inflammatory mediators, and promoted the down-regulation of genes including IL-1beta, IL-6, IL-10, CD14, PTGS, MMP-1 and FOS as well as the reduction of the IL-1beta, IL-6, IL-8 and GM-CSF protein levels (p< 0.05). Malva sylvestris and its chloroform fraction minimized the A. actinomycetemcomitans infection and inflammation processes in oral human cells by a putative pathway that involves important cytokines and receptors. Therefore, this natural product may be considered as a

Flavor-Enhanced Modulation of Cerebral Blood Flow during Gum Chewing

PubMed Central

Hasegawa, Yoko; Tachibana, Yoshihisa; Sakagami, Joe; Zhang, Min; Urade, Masahiro; Ono, Takahiro

2013-01-01

Background Flavor perception, the integration of taste and odor, is a critical factor in eating behavior. It remains unclear how such sensory signals influence the human brain systems that execute the eating behavior. Methods We tested cerebral blood flow (CBF) in the frontal lobes bilaterally while subjects chewed three types of gum with different combinations of taste and odor: no taste/no odor gum (C-gum), sweet taste/no odor gum (T-gum), and sweet taste/lemon odor gum (TO-gum). Simultaneous recordings of transcranial Doppler ultrasound (TCD) and near infrared spectrometer (NIRS) were used to measure CBF during gum chewing in 25 healthy volunteers. Bilateral masseter muscle activity was also monitored. Results We found that subjects could discriminate the type of gum without prior information. Subjects rated the TO-gum as the most flavorful gum and the C-gum as the least flavorful. Analysis of masseter muscle activity indicated that masticatory motor output during gum chewing was not affected by taste and odor. The TCD/NIRS measurements revealed significantly higher hemodynamic signals when subjects chewed the TO-gum compared to when they chewed the C-gum and T-gum. Conclusions These data suggest that taste and odor can influence brain activation during chewing in sensory, cognitive, and motivational processes rather than in motor control. PMID:23840440

Floating nut retention system

NASA Technical Reports Server (NTRS)

Charles, J. F.; Theakston, H. A. (Inventor)

1980-01-01

A floating nut retention system includes a nut with a central aperture. An inner retainer plate has an opening which is fixedly aligned with the nut aperture. An outer retainer member is formed of a base plate having an opening and a surface adjacent to a surface of the inner retainer plate. The outer retainer member includes a securing mechanism for retaining the inner retainer plate adjacent to the outer retainer member. The securing mechanism enables the inner retainer plate to float with respect to the outer retainer number, while simultaneously forming a bearing surface for inner retainer plate.

7 CFR 160.7 - Gum spirits of turpentine.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Gum spirits of turpentine. 160.7 Section 160.7... STANDARDS FOR NAVAL STORES General § 160.7 Gum spirits of turpentine. The designation “gum spirits of turpentine” shall refer to the kind of spirits of turpentine obtained by distillation of the oleoresin (gum...

7 CFR 160.7 - Gum spirits of turpentine.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Gum spirits of turpentine. 160.7 Section 160.7... STANDARDS FOR NAVAL STORES General § 160.7 Gum spirits of turpentine. The designation “gum spirits of turpentine” shall refer to the kind of spirits of turpentine obtained by distillation of the oleoresin (gum...

7 CFR 160.7 - Gum spirits of turpentine.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Gum spirits of turpentine. 160.7 Section 160.7... STANDARDS FOR NAVAL STORES General § 160.7 Gum spirits of turpentine. The designation “gum spirits of turpentine” shall refer to the kind of spirits of turpentine obtained by distillation of the oleoresin (gum...

7 CFR 160.7 - Gum spirits of turpentine.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Gum spirits of turpentine. 160.7 Section 160.7... STANDARDS FOR NAVAL STORES General § 160.7 Gum spirits of turpentine. The designation “gum spirits of turpentine” shall refer to the kind of spirits of turpentine obtained by distillation of the oleoresin (gum...

7 CFR 160.7 - Gum spirits of turpentine.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Gum spirits of turpentine. 160.7 Section 160.7... STANDARDS FOR NAVAL STORES General § 160.7 Gum spirits of turpentine. The designation “gum spirits of turpentine” shall refer to the kind of spirits of turpentine obtained by distillation of the oleoresin (gum...

The two NUT-like solutions of Ernst equation

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

Wu Yabo; Dong Peng; Deng Xuemei

By applying Ehlers transformation to Schwarzschild and Kerr solutions of Ernst equation and choosing the suitable coordinate transformations, the two NUT-like solutions, i.e., the so called NUT-Taub-like and the Kerr-NUT-like solutions are obtained which not only can, respectively, reduce to Schwarzschild and Kerr solutions when the parameter l{sup '}=0, but also can also reduce to the NUT-Taub metric and Kerr-NUT metric, respectively, when l{sup '} satisfies the some approximation. Meanwhile it is shown that in the NUT-Taub and Kerr-NUT solutions the range of value for the parameter l interpreted as the gravomagnetic monopole cannot be arbitrary and should be confinedmore » by mass of the source to vertical bar l vertical bar<NUT-Taub-like and NUT-Taub solutions are discussed and the physical properties of the horizons on the Kerr-NUT-like space-time are analyzed.« less

Does providing written dietary advice improve the ingestion of non-allergic nuts in children with existing nut allergies? - A randomized controlled trial.

PubMed

Norman, M; South, C; Quinn, P; Chan, D; Palmer, S; Netting, M; Gold, M

2016-05-01

Allergy to one or more nuts is common in children and often complete nut avoidance is advised. More recently, introduction of non-allergic nuts into the diet is advised by some allergists. This study aims to determine whether the provision of additional written dietary advice increases the ingestion of non-allergic nuts by children with nut allergy. Secondary aims include determining which factors facilitate or prevent successful inclusion of non-allergic nuts in the diet, and how inclusion influences quality of life, sensitization and the rate of nut reactions. This is a randomized, double-blinded, controlled trial of children with nut allergy who were asked to ingest one or more non-allergic nuts. Participants were 75 children aged 2-16 years (Intervention=36, Control=39), recruited in Adelaide, Australia. Randomized participants were supplied with the intervention (recipe booklet and monthly reminder text messages) or provided standard verbal dietary advice. After 6 months participants were assessed by a blinded investigator with regard to nut ingestion, quality of life, sensitization and nut reactions. The intervention did not increase the ingestion of non-allergic nuts. A negative hospital challenge was a predictor of successful introduction. Parental report of child concern about a reaction was the greatest barrier. Ingestion of non-allergic nuts did not improve quality of life or change nut sensitization. Few nut reactions occurred during the study. Ingestion of non-allergic nuts by children with nut allergy was not improved by additional dietary intervention. Selective introduction of non-allergic nuts is difficult to achieve when the child is anxious about introduction and challenges cannot be done in a medically supervised setting. This dietary intervention did not improve non-allergic nut ingestion by nut allergic children. Hospital challenge increased introduction rates, whilst parentally reported child concern about a reaction reduced success. Non

Quantification and Qualification of Bacteria Trapped in Chewed Gum

PubMed Central

Wessel, Stefan W.; van der Mei, Henny C.; Morando, David; Slomp, Anje M.; van de Belt-Gritter, Betsy; Maitra, Amarnath; Busscher, Henk J.

2015-01-01

Chewing of gum contributes to the maintenance of oral health. Many oral diseases, including caries and periodontal disease, are caused by bacteria. However, it is unknown whether chewing of gum can remove bacteria from the oral cavity. Here, we hypothesize that chewing of gum can trap bacteria and remove them from the oral cavity. To test this hypothesis, we developed two methods to quantify numbers of bacteria trapped in chewed gum. In the first method, known numbers of bacteria were finger-chewed into gum and chewed gums were molded to standard dimensions, sonicated and plated to determine numbers of colony-forming-units incorporated, yielding calibration curves of colony-forming-units retrieved versus finger-chewed in. In a second method, calibration curves were created by finger-chewing known numbers of bacteria into gum and subsequently dissolving the gum in a mixture of chloroform and tris-ethylenediaminetetraacetic-acid (TE)-buffer. The TE-buffer was analyzed using quantitative Polymerase-Chain-Reaction (qPCR), yielding calibration curves of total numbers of bacteria versus finger-chewed in. Next, five volunteers were requested to chew gum up to 10 min after which numbers of colony-forming-units and total numbers of bacteria trapped in chewed gum were determined using the above methods. The qPCR method, involving both dead and live bacteria yielded higher numbers of retrieved bacteria than plating, involving only viable bacteria. Numbers of trapped bacteria were maximal during initial chewing after which a slow decrease over time up to 10 min was observed. Around 108 bacteria were detected per gum piece depending on the method and gum considered. The number of species trapped in chewed gum increased with chewing time. Trapped bacteria were clearly visualized in chewed gum using scanning-electron-microscopy. Summarizing, using novel methods to quantify and qualify oral bacteria trapped in chewed gum, the hypothesis is confirmed that chewing of gum can trap

Protective effect of Malva sylvestris L. extract in ischemia-reperfusion induced acute kidney and remote liver injury

PubMed Central

Najafi, Houshang; Mohamadi Yarijani, Zeynab; Changizi-Ashtiyani, Saeed; Mansouri, Kamran; Modarresi, Masoud; Madani, Seyed Hamid

2017-01-01

Mallow (Malva sylvestris L.) has had medicinal and therapeutic uses in addition to its oral consumption. The present study was conducted to examine the protective effect of Malva sylvestris L. extract on ischemia-reperfusion-induced kidney injury and remote organ injuries in the liver. Before ischemia-reperfusion, rats in the different groups received intraperitoneal normal saline or mallow extract at the doses of 200, 400 or 600 mg/kg of body weight. After 30-minutes of bilateral renal ischemia followed by 24-hours of reperfusion, tissue damage in the kidney and liver samples were determined through studying H&E-stained slides under a light microscope. The degree of leukocyte infiltration and tissue mRNA expressions of TNF- and ICAM-1 were then measured to examine the degree of renal inflammation. The renal tissue MDA and FRAP levels were measured for determining the amount of oxidative stress. Plasma concentrations of creatinine, urea, ALT and ALP were also measured. Ischemia-reperfusion led to a significant increase in plasma concentrations of creatinine, urea, ALT and ALP, and renal tissue MDA, and a significant decrease in renal tissue FRAP. The expression of pro-inflammatory factors in the kidney tissue, the level of leukocyte infiltration and the amount of tissue damage in the kidney and liver also increased. Pretreatment by mallow extract led to a significant improvement in all the variables measured. The 200- and 400-mg doses yielded better results in most parameters compared to the 600-mg dose. The findings showed that mallow extract protects the kidney against ischemia-reperfusion and reduces remote organ injury in the liver. PMID:29155898

Nuclear fuel element nut retainer cup. [PWR

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

Walton, L.A.

1977-07-19

A typical embodiment has an end fitting for a nuclear reactor fuel element that is joined to the control rod guide tubes by means of a nut plate assembly. The nut plate assembly has an array of nuts, each engaging the respective threaded end of the control rod guide tubes. The nuts, moreover, are retained on the plate during handling and before fuel element assembly by means of hollow cylindrical locking cups that are brazed to the plate and loosely circumscribe the individual enclosed nuts. After the nuts are threaded onto the respective guide tube ends, the locking cups aremore » partially deformed to prevent one or more of the nuts from working loose during reactor operation. The locking cups also prevent loose or broken end fitting parts from becoming entrained in the reactor coolant.« less

Nuts, nut cracking, and pitted stones at Gesher Benot Ya‘aqov, Israel

PubMed Central

Goren-Inbar, Naama; Sharon, Gonen; Melamed, Yoel; Kislev, Mordechai

2002-01-01

The Acheulian site of Gesher Benot Ya‘aqov (Israel) has revealed a unique association of edible nuts with pitted hammers and anvils. Located in the Dead Sea rift, on the boundary between the Arabian and African plates, the site dates to the Early-Middle Pleistocene, oxygen isotope stage 19. In a series of strata, seven species of nuts, most of which can be cracked open only by a hard hammer, were uncovered. Five of the species are extant terrestrial nuts, and two are aquatic nuts now extinct in the Levant. In addition, the site yielded an assemblage of pitted hammers and anvils similar in pit morphology to those used by chimpanzees and contemporary hunter–gatherers. This is the first time, to our knowledge, that a site has offered both paleobotanical and lithic evidence of plant foods eaten by early hominins and technologies used for processing these foods. The evidence also sheds light on the structure of the community: ethnographic analogies suggest that mixedgender groups may have been active on the shores of paleoLake Hula. PMID:11854536

Development of low-shock pyrotechnic separation nuts. [design performance of flight type nuts

NASA Technical Reports Server (NTRS)

Bement, L. J.; Neubert, V. H.

1973-01-01

Performance demonstrations and comparisons were made on six flight type pyrotechnic separation nut designs, two of which are standard designs in current use, and four of which were designed to produce low shock on actuation. Although the shock performances of the four low shock designs are considerably lower than the standard designs, some penalties may be incurred in increased volume, weight, or complexity. These nuts, and how they are installed, can significantly influence the pyrotechnic shock created in spacecraft structures. A high response monitoring system has been developed and demonstrated to provide accurate performance comparisons for pyrotechnic separation nuts.

What do GUM physicians think should be taught in a modern undergraduate GUM module? A qualitative inquiry.

PubMed

Fernando, I

2015-10-01

Traditional undergraduate Genitourinary Medicine (GUM) teaching in the UK concentrated on the management of individual sexually transmitted infections. There is significant variation, however, in the GUM teaching provided by different medical schools today. I undertook a qualitative interview study to gather views of GUM and other sexual health clinicians regarding what should be taught within a modern undergraduate GUM module. Nine GUM clinicians and two Sexual and Reproductive Health (SRH) clinicians participated in the study; all were directly involved in undergraduate teaching. Semi-structured interviews were conducted with study participants by a single interviewer, focusing on three key topics: their individual opinions regarding important learning outcomes (LOs) for a modern model GUM curriculum, their preferred teaching methods and the total recommended teaching time required. Interviews were audio-recorded with consent and professionally transcribed. Data were analysed by the content analysis method. Interviewees frequently stressed skill and attitudinal LOs, even above knowledge. Recommended important skills included sexual history taking, HIV risk assessment and testing, and male and female genital examination. Recommended attitudinal LOs were developing an open and non-judgemental approach to sexual health issues and understanding sexual well-being to be an important component of general health. Respondents were keen for a mixture of teaching methods, but generally agreed that clinic attendance and experiential learning were beneficial. They preferred that GUM teaching should be delivered in the latter years of the undergraduate curriculum. © The Author(s) 2015.

Single-tree nut immunotherapy attenuates allergic reactions in mice with hypersensitivity to multiple tree nuts.

PubMed

Kulis, Mike; Li, Yifan; Lane, Hannah; Pons, Laurent; Burks, Wesley

2011-01-01

Allergic reactions to tree nuts are often severe and are outgrown in less than 10% of diagnosed patients. To determine whether treatment of underlying tree nut sensitization will prevent allergic reactions to cross-reacting tree nuts and to determine the effects of single-tree nut immunotherapy on true multi-tree nut sensitization. Cross-reactivity model: Cashew-sensitized mice underwent immunotherapy with cashew and were subsequently challenged with cashew and pistachio. Multisensitization model: Cashew plus walnut-sensitized mice were treated with cashew alone, walnut alone, or both cashew and walnut and then underwent challenges to cashew and walnut. Challenges were assessed on the basis of symptoms, changes in body temperature, and mouse mast cell protease-1 release. In the cross-reactivity model, cashew immunotherapy completely prevented allergic reactions on challenges with cashew or the cross-reactive pistachio. In the multisensitization model, mice with cashew plus walnut allergy were significantly protected from anaphylactic reactions on cashew challenge in both the cashew-alone and walnut-alone immunotherapy groups. Results from the walnut challenge demonstrated significantly decreased allergic responses in the walnut immunotherapy group, whereas mice in the cashew immunotherapy group experienced significantly lower symptoms. In the cross-reactivity model, immunotherapy effectively decreased IL-4 and IL-5 production and increased IL-12 relative to placebo while also inducing a 5-fold increase in specific IgG(1). Single-tree nut immunotherapy can effectively decrease allergic responses in both the cross-reactivity and multisensitization mouse models. Further studies are needed to determine which single-tree nut immunotherapies will be most effective for specific multi-tree nut allergy profiles. Copyright © 2010 American Academy of Allergy, Asthma & Immunology. Published by Mosby, Inc. All rights reserved.

21 CFR 582.7343 - Locust bean gum.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is generally...

21 CFR 582.7343 - Locust bean gum.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is generally...

21 CFR 582.7343 - Locust bean gum.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is generally...

21 CFR 582.7343 - Locust bean gum.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is generally...

21 CFR 582.7343 - Locust bean gum.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Locust bean gum. 582.7343 Section 582.7343 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL... bean gum. (a) Product. Locust (carob) bean gum. (b) Conditions of use. This substance is generally...

Optimizing gelling parameters of gellan gum for fibrocartilage tissue engineering.

PubMed

Lee, Haeyeon; Fisher, Stephanie; Kallos, Michael S; Hunter, Christopher J

2011-08-01

Gellan gum is an attractive biomaterial for fibrocartilage tissue engineering applications because it is cell compatible, can be injected into a defect, and gels at body temperature. However, the gelling parameters of gellan gum have not yet been fully optimized. The aim of this study was to investigate the mechanics, degradation, gelling temperature, and viscosity of low acyl and low/high acyl gellan gum blends. Dynamic mechanical analysis showed that increased concentrations of low acyl gellan gum resulted in increased stiffness and the addition of high acyl gellan gum resulted in greatly decreased stiffness. Degradation studies showed that low acyl gellan gum was more stable than low/high acyl gellan gum blends. Gelling temperature studies showed that increased concentrations of low acyl gellan gum and CaCl₂ increased gelling temperature and low acyl gellan gum concentrations below 2% (w/v) would be most suitable for cell encapsulation. Gellan gum blends were generally found to have a higher gelling temperature than low acyl gellan gum. Viscosity studies showed that increased concentrations of low acyl gellan gum increased viscosity. Our results suggest that 2% (w/v) low acyl gellan gum would have the most appropriate mechanics, degradation, and gelling temperature for use in fibrocartilage tissue engineering applications. Copyright © 2011 Wiley Periodicals, Inc.

Prebiotic nut compounds and human microbiota

PubMed Central

Lamuel-Raventos, Rosa M.; Onge, Marie-Pierre St.

2017-01-01

ABSTRACT Nut consumption is clearly related to human health outcomes. Its beneficial effects have been mainly attributed to nut fatty acid profiles and content of vegetable protein, fiber, vitamins, minerals, phytosterols and phenolics. However, in this review we focus on the prebiotics properties in humans of the non-bioaccessible material of nuts (polymerized polyphenols and polysaccharides), which provides substrates for the human gut microbiota and on the formation of new bioactive metabolites and the absorption of that may partly explain the health benefits of nut consumption. PMID:27224877

21 CFR 172.615 - Chewing gum base.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Chewing gum base. 172.615 Section 172.615 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Gums, Chewing Gum Bases and Related Substances...

21 CFR 184.1330 - Acacia (gum arabic).

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Acacia (gum arabic). 184.1330 Section 184.1330 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... Listing of Specific Substances Affirmed as GRAS § 184.1330 Acacia (gum arabic). (a) Acacia (gum arabic) is...

21 CFR 184.1330 - Acacia (gum arabic).

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Acacia (gum arabic). 184.1330 Section 184.1330 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... Listing of Specific Substances Affirmed as GRAS § 184.1330 Acacia (gum arabic). (a) Acacia (gum arabic) is...

Taking actions to quit chewing betel nuts and starting a new life: taxi drivers' successful experiences of quitting betel nut chewing.

PubMed

Yang, Tsui-Yun; Lin, Hung-Ru

2017-04-01

To understand taxi drivers' successful experiences of quitting betel nut chewing. Previous studies verified that betel nut chewing significantly increases the risk of oral cancer. In Taiwan, taxi drivers work for approximately 10-13 hours per day, and 31·7-80% of them choose to chew betel nuts for their invigorating qualities, which enable them to work more hours and receive more income. A qualitative research design was used. This study used the grounded theory method with purposive sampling to perform in-depth interviews with male taxi drivers who had successfully quit betel nut chewing for more than six months. The interviewed participants were 25 taxi drivers aged 45-67 who had chewed betel nuts for an average of 30·9 years. A constant comparative analysis of the 25 interviews revealed six categories, namely the first experience of chewing betel nuts, a part of work and life, perceiving the impact of betel nuts, trying to change, acting to quit betel nut chewing and starting a new life. During the cessation process, taxi drivers tended to be affected by their addiction to chewing betel nuts and the temptation of friends' invitations to chew betel nuts. However, their recognition of the physical effects of betel nut chewing and their sense of responsibility and commitment to family were the critical factors affecting their determination to quit betel nut chewing. Their willpower to not to chew betel nuts and the source of their motivation to exercise self-control also contributed to their success. Healthcare personnel should understand the experiences and perceptions of betel nut chewers, strengthen their understanding of the effects of betel nut chewing on physical health during the cessation period and support their self-efficacy and quitting behaviours with the assistance of significant others. © 2016 John Wiley & Sons Ltd.

Extraction and Characterization of Boswellia Serrata Gum as Pharmaceutical Excipient.

PubMed

Panta, Sumedha; Malviya, Rishabha; Sharma, Pramod

2015-01-01

This manuscript deals with the purification and characterization of Boswellia serrata gum as a suspending agent. The Boswellia serrata gum was purchased as crude material, purified and further characterized in terms of organoleptic properties and further micromeritic studies were carried out to characterize the polymer as a pharmaceutical excipient. The suspending properties of the polymer were also evaluated. The results showed that the extracted gum possesses optimum organoleptic as well as micromeritic and suspending properties. To characterize Boswellia serrata gum as a natural excipient. Boswellia serrata gum, paracetamol, distilled water. The results showed that the extracted gum possesses optimum organoleptic as well as micromeritic and suspending properties. It is concluded from the research work that the gum extracted from Boswellia serrata shows the presence of carbohydrates after chemical tests. All the organoleptic properties evaluated were found to be acceptable. The pH was found to be slightly acidic. Swelling Index reveals that the gum swells well in water. Total ash value was within the limits. The values of angle of repose and Carr's Index of powdered gum powder showed that the flow property was good. IR spectra confirmed the presence of alcohol, amines, ketones, anhydrides and aromatic rings. The suspending properties of Boswellia serrata gum were found to be higher as compared to gum acacia while the flow rate of Boswellia serrata gum (1% suspension) was less than gum acacia (1% suspension). The viscosity measurement of both Boswellia serrata gum suspension and gum acacia suspension showed approximately similar results.

Physicochemical, functional and rheological investigation of Soymida febrifuga exudate gum.

PubMed

Bhushette, Pravin R; Annapure, Uday S

2018-05-01

Acacia gum is a well-known and most used exudate gum. High solubility with low viscosity is one of the best property of this gum. Many studies were conducted to find out a substitute for acacia gum but very few gum had shown properties as good as acacia gum. The exudates collected from Soymida febrifuga also shows high solubility with low viscosity as acacia gum. Purified Soymida febrifuga gum (SFG) was characterised for physicochemical, functional, rheological and thermal properties. The FTIR spectra of SFG revealed a typical trend of polysaccharides. The monosaccharide composition of the gums indicated the presence arabinose, galactose, and ribose. Element composition of SFG shows resemblance with AG. However, the molecular weight of SFG is less than the AG. The rheological outcome was derived from flow curve measurements of gum at different concentrations and temperatures. Alikeness was observed in Viscosity profile of both the gums. SFG shows semblance with AG and can be use in food and pharmaceutical industry. Copyright © 2018. Published by Elsevier B.V.

21 CFR 172.780 - Acacia (gum arabic).

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Acacia (gum arabic). 172.780 Section 172.780 Food... Other Specific Usage Additives § 172.780 Acacia (gum arabic). The food additive may be safely used in food in accordance with the following prescribed conditions: (a) Acacia (gum arabic) is the dried gummy...

21 CFR 172.780 - Acacia (gum arabic).

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Acacia (gum arabic). 172.780 Section 172.780 Food... Other Specific Usage Additives § 172.780 Acacia (gum arabic). The food additive may be safely used in food in accordance with the following prescribed conditions: (a) Acacia (gum arabic) is the dried gummy...

21 CFR 184.1330 - Acacia (gum arabic).

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Acacia (gum arabic). 184.1330 Section 184.1330 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) DIRECT... GRAS § 184.1330 Acacia (gum arabic). (a) Acacia (gum arabic) is the dried gummy exudate from stems and...

Fractionation of Mastic Gum in Relation to Antimicrobial Activity.

PubMed

Sharif Sharifi, Mohammad; Hazell, Stuart Loyd

2009-04-01

Mastic gum is a viscous light-green liquid obtained from the bark of Pistacia lentiscus var. chia. which belongs to the Anacardiaceae family. The gum has been fractionated to investigate the antimicrobial activity of the whole gum and its fractions against various strains of Helicobacter pylori. The polymeric gum fraction was separated from the essential oil and the resin (trunk exudates without essential oil) to assess and compare the anti-H. pylori activity of the polymer fraction against lower molecular weight fractions, the gum itself and masticated gum. The polymer fraction was also oxidized and assessed for antimicrobial activity.

Association of tree nut and coconut sensitizations.

PubMed

Polk, Brooke I; Dinakarpandian, Deendayal; Nanda, Maya; Barnes, Charles; Dinakar, Chitra

2016-10-01

Coconut (Cocos nucifera), despite being a drupe, was added to the US Food and Drug Administration list of tree nuts in 2006, causing potential confusion regarding the prevalence of coconut allergy among tree nut allergic patients. To determine whether sensitization to tree nuts is associated with increased odds of coconut sensitization. A single-center retrospective analysis of serum specific IgE levels to coconut, tree nuts (almond, Brazil nut, cashew, chestnut, hazelnut, macadamia, pecan, pistachio, and walnut), and controls (milk and peanut) was performed using deidentified data from January 2000 to August 2012. Spearman correlation (ρ) between coconut and each tree nut was determined, followed by hierarchical clustering. Sensitization was defined as a nut specific IgE level of 0.35 kU/L or higher. Unadjusted and adjusted associations between coconut and tree nut sensitization were tested by logistic regression. Of 298 coconut IgE values, 90 (30%) were considered positive results, with a mean (SD) of 1.70 (8.28) kU/L. Macadamia had the strongest correlation (ρ = 0.77), whereas most other tree nuts had significant (P < .05) but low correlation (ρ < 0.5) with coconut. The adjusted odds ratio between coconut and macadamia was 7.39 (95% confidence interval, 2.60-21.02; P < .001) and 5.32 (95% confidence interval, 2.18-12.95; P < .001) between coconut and almond, with other nuts not being statistically significant. Our findings suggest that although sensitization to most tree nuts appears to correlate with coconut, this is largely explained by sensitization to almond and macadamia. This finding has not previously been reported in the literature. Further study correlating these results with clinical symptoms is planned. Copyright © 2016 American College of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

Nuts and Human Health Outcomes: A Systematic Review

PubMed Central

de Souza, Rávila Graziany Machado; Schincaglia, Raquel Machado; Pimentel, Gustavo Duarte

2017-01-01

There has been increasing interest in nuts and their outcome regarding human health. The consumption of nuts is frequently associated with reduction in risk factors for chronic diseases. Although nuts are high calorie foods, several studies have reported beneficial effects after nut consumption, due to fatty acid profiles, vegetable proteins, fibers, vitamins, minerals, carotenoids, and phytosterols with potential antioxidant action. However, the current findings about the benefits of nut consumption on human health have not yet been clearly discussed. This review highlights the effects of nut consumption on the context of human health. PMID:29207471

21 CFR 172.780 - Acacia (gum arabic).

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Acacia (gum arabic). 172.780 Section 172.780 Food....780 Acacia (gum arabic). The food additive may be safely used in food in accordance with the following prescribed conditions: (a) Acacia (gum arabic) is the dried gummy exudate from stems and branches of trees of...

Prevalence of Salmonella in Cashews, Hazelnuts, Macadamia Nuts, Pecans, Pine Nuts, and Walnuts in the United States.

PubMed

Zhang, Guodong; Hu, Lijun; Melka, David; Wang, Hua; Laasri, Anna; Brown, Eric W; Strain, Errol; Allard, Marc; Bunning, Vincent K; Musser, Steven M; Johnson, Rhoma; Santillana Farakos, Sofia; Scott, Virginia N; Pouillot, Régis; Doren, Jane M Van; Hammack, Thomas S

2017-03-01

Nuts have been identified as a vector for salmonellosis. The objective of this project was to estimate the prevalence and contamination level of Salmonella in raw tree nuts (cashews, pecans, hazelnuts, macadamia nuts, pine nuts, and walnuts) at retail markets in the United States. A total of 3,656 samples of six types of tree nuts were collected from different types of retail stores and markets nationwide between October 2014 and October 2015. These samples were analyzed using a modified version of the Salmonella culture method from the U.S. Food and Drug Administration's Bacteriological Analytical Manual. Of the 3,656 samples collected and tested, 32 were culturally confirmed as containing Salmonella. These isolates represented 25 serotypes. Salmonella was not detected in pecans and in-shell hazelnuts. Salmonella prevalence estimates (and 95% confidence intervals) in cashews, shelled hazelnuts, pine nuts, walnuts, and macadamia nuts were 0.55% [0.15, 1.40], 0.35% [0.04, 1.20], 0.48% [0.10, 1.40], 1.20% [0.53, 2.40], and 4.20% [2.40, 6.90], respectively. The rates of Salmonella isolation from major or big chain supermarkets, small chain supermarkets, discount, variety, or drug stores, and online were 0.64% [0.38, 1.00], 1.60% [0.80, 2.90], 0.00% [0.00, 2.40], and 13.64% [2.90, 35.00], respectively (Cochran-Mantel-Haenszel test: P = 0.02). The rates of Salmonella isolation for conventional and organic nuts were not significantly different. Of the samples containing Salmonella, 60.7% had levels less than 0.003 most probable number (MPN)/g. The highest contamination level observed was 0.092 MPN/g. The prevalence and levels of Salmonella in these tree nut samples were comparable to those previously reported for similar foods.

Production and analysis of recombinant tree nut allergens.

PubMed

Willison, Leanna N; Sathe, Shridhar K; Roux, Kenneth H

2014-03-01

Allergic reactions to tree nuts are a growing global concern as the number of affected individuals continues to rise. Unlike some food allergies, tree nuts can cause severe reactions that persist throughout life. The tree nuts discussed in this review include those most commonly responsible for allergic reactions: cashew, almond, hazelnut, walnut, pecan, Brazil nut, pistachio, and chestnut. The native allergenic proteins derived from tree nuts are frequently difficult to isolate and purify and may not be adequately represented in aqueous nut protein extracts. Consequently, defined recombinant allergens have become useful reagents in a variety of immunoassays aimed at the diagnosis of tree nut allergy, assessing cross-reactivity between various nuts and other seeds, mapping of IgE binding epitopes, and analyzing the effects of the food matrix, food processing, and gastric digestion on allergenicity. This review describes the approaches that can be used for the production of recombinant tree nut allergens and addresses key issues associated with their production and downstream applications. Copyright © 2013 Elsevier Inc. All rights reserved.

Mediterranean nuts: origins, ancient medicinal benefits and symbolism.

PubMed

Casas-Agustench, Patricia; Salas-Huetos, Albert; Salas-Salvadó, Jordi

2011-12-01

To consider historical aspects of nuts in relation to origin and distribution, attributed medicinal benefits, symbolism, legends and superstitions. Review of historical aspects of nuts. Mediterranean region. The varieties reviewed include almonds, walnuts, hazelnuts, pine nuts and pistachios. Like other foods, nuts have a wide variety of cultural connections to the areas where they grow and to the people who live there or eat them. History, symbolism and legends reveal the ancient tradition of nuts and how they are related to the lives of our ancestors. Archaeological excavations in eastern Turkey have uncovered the existence of a non-migratory society whose economy centred on harvesting nuts. This shows that nuts have been a staple in the human diet since the beginnings of history. Moreover, since ancient times nuts have been used for their medicinal properties. They also play a role in many old legends and traditions.

Gum Arabic as a Cause of Occupational Allergy

PubMed Central

Viinanen, Arja; Salokannel, Maija; Lammintausta, Kaija

2011-01-01

Background. Gum arabic is a potential sensitizer in food industry. Methods. We examined 11 candy factory workers referred to examinations due to respiratory and skin symptoms paying attention to exposure and sensitization to gum arabic. Skin tests, pulmonary function tests, and respiratory provocation tests were carried out as indicated by the symptoms and findings. Results. Occupational asthma, caused by gum arabic was diagnosed in 4/11 candy factory workers and two of them had also occupational contact urticaria and one had occupational rhinitis. One of them had oral symptoms associated with ingestion of products containing gum arabic. Conclusions. Airborne exposure to gum arabic may cause sensitization leading to allergic rhinitis, asthma, and urticaria. PMID:21747872

Hydraulic Apparatus for Mechanical Testing of Nuts

NASA Technical Reports Server (NTRS)

Hinkel, Todd J.; Dean, Richard J.; Hacker, Scott C.; Harrington, Douglas W.; Salazar, Frank

2004-01-01

The figure depicts an apparatus for mechanical testing of nuts. In the original application for which the apparatus was developed, the nuts are of a frangible type designed for use with pyrotechnic devices in spacecraft applications in which there are requirements for rapid, one-time separations of structures that are bolted together. The apparatus can also be used to test nonfrangible nuts engaged without pyrotechnic devices. This apparatus was developed to replace prior testing systems that were extremely heavy and immobile and characterized by long setup times (of the order of an hour for each nut to be tested). This apparatus is mobile, and the setup for each test can now be completed in about five minutes. The apparatus can load a nut under test with a static axial force of as much as 6.8 x 10(exp 5) lb (3.0 MN) and a static moment of as much as 8.5 x 10(exp 4) lb in. (9.6 x 10(exp 3) N(raised dot)m) for a predetermined amount of time. In the case of a test of a frangible nut, the pyrotechnic devices can be exploded to break the nut while the load is applied, in which case the breakage of the nut relieves the load. The apparatus can be operated remotely for safety during an explosive test. The load-generating portion of the apparatus is driven by low-pressure compressed air; the remainder of the apparatus is driven by 110-Vac electricity. From its source, the compressed air is fed to the apparatus through a regulator and a manually operated valve. The regulated compressed air is fed to a pneumatically driven hydraulic pump, which pressurizes oil in a hydraulic cylinder, thereby causing a load to be applied via a hydraulic nut (not to be confused with the nut under test). During operation, the hydraulic pressure is correlated with the applied axial load, which is verified by use of a load cell. Prior to operation, one end of a test stud (which could be an ordinary threaded rod or bolt) is installed in the hydraulic nut. The other end of the test stud passes

Nicotine Gum and Behavioral Treatment: A Placebo Controlled Trial.

ERIC Educational Resources Information Center

Hall, Sharon M.; And Others

1987-01-01

Assigned 139 subjects to intensive behavioral or to low-contact smoking treatment and to 2-milligram nicotine gum or to placebo gum in a 2x2 factorial design. Nicotine gum produced higher abstinence rates than did placebo. Subjects receiving low-contact condition plus nicotine gum had excellent abstinence rates at both 26 weeks and 52 weeks.…

Pre-clinical efficacy assessment of Malva sylvestris on chronic skin inflammation.

PubMed

Prudente, Arthur S; Sponchiado, Graziela; Mendes, Daniel A G B; Soley, Bruna S; Cabrini, Daniela A; Otuki, Michel F

2017-09-01

In the search for improved quality of life, the treatment of skin diseases like psoriasis (hyperproliferative disease) is valid, since it causes huge social discomfort to the patient. In this context, earlier studies showed that Malva sylvestris L. has anti-inflammatory activity demonstrated by acute animal models of skin inflammation, becoming a promising target for further studies. The present investigation aimed to verify the effect of hydroalcoholic extract of M. sylvestris (HEMS) on the chronic inflammatory and hyperproliferative response caused by multiple applications of 12-O-tetradecanoylphorbol-13-acetate (TPA) on mouse ears. Topical application of HEMS reduced oedema, leukocyte migration (mono- and polymorphonuclear cells) and keratinocyte hyperproliferation, confirmed by histology and proliferating cell nuclear antigen (PCNA) immunostaining. It was found that the anti-inflammatory effects of the extract did not involve the glucocorticoid system, and its incubation with HaCaT keratinocytes caused low toxicity and reduced cell proliferation by apoptosis. Thus, HEMS proved to be effective as an anti-psoriatic therapy, with the ability to prevent keratinocyte hyperproliferation and with low toxicity by topical application. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

Black Gum Mortality (Pest Alert)

Treesearch

USDA Forest Service

A large number of black gum trees (Nyssa Sylvatica) have been found dying in North Carolina, Tennessee, Virginia, and Georgia. The observed trees have been in the mountains of these States. The trees are often associated with dogwood trees infected with Disculd sp., which causes dogwood anthracnose. The symptoms on black gums include leaf spots, leaf blotches, leaves...

Nuts in the prevention and treatment of metabolic syndrome.

PubMed

Salas-Salvadó, Jordi; Guasch-Ferré, Marta; Bulló, Mònica; Sabaté, Joan

2014-07-01

Nuts are rich in many bioactive compounds that can exert beneficial effects on cardiovascular health. We reviewed the evidence relating nut consumption and the metabolic syndrome (MetS) and its components. Nuts reduce the postprandial glycemic response; however, long-term trials of nuts on insulin resistance and glycemic control in diabetic individuals are inconsistent. Epidemiologic studies have shown that nuts may lower the risk of diabetes incidence in women. Few studies have assessed the association between nuts and abdominal obesity, although an inverse association with body mass index and general obesity has been observed. Limited evidence suggests that nuts have a protective effect on blood pressure and endothelial function. Nuts have a cholesterol-lowering effect, but the relation between nuts and hypertriglyceridemia and high-density lipoprotein cholesterol is not well established. A recent pooled analysis of clinical trials showed that nuts are inversely related to triglyceride concentrations only in subjects with hypertriglyceridemia. An inverse association was found between the frequency of nut consumption and the prevalence and the incidence of MetS. Several trials evaluated the effect of nuts on subjects with MetS and found that they may have benefits in some components. Compared with a low-fat diet, a Mediterranean diet enriched with nuts could be beneficial for MetS management. The protective effects on metabolism could be explained by the modulation of inflammation and oxidation. Further trials are needed to clarify the role of nuts in MetS prevention and treatment. © 2014 American Society for Nutrition.

Colon targeted curcumin delivery using guar gum.

PubMed

Elias, Edwin J; Anil, Singhal; Ahmad, Showkat; Daud, Anwar

2010-06-01

Curcumin is used in the treatment of colon cancer, but its very poor absorption in the upper part of the GIT is a major concern. As a site for drug delivery, the colon offers a near neutral pH, reduced digestive enzymatic activity, a long transit time and an increased responsiveness to absorption enhancers. The aim of the present study was to identify a suitable polymer (guar gum) based matrix tablet for curcumin with sufficient mechanical strength and promising in vitro mouth-to-colon release profile. Three formulations of curcumin were prepared using varying concentrations of guar gum containing 50 mg curcumin by the wet granulation method. Tablets were subjected to evaluation by studying parameter like hardness, friability, drug content uniformity, and in-vitro drug release. In vitro drug release was evaluated using simulated stomach, intestinal and colonic fluids. The susceptibility of guar gum to colonic bacteria was also assessed by a drug release study with rat caecal contents. The 40% guar gum containing formulation (F-1) showed better drug release (91.1%) after 24 hours in the presence of rat caecal contents in comparison with the 50% guar gum containing formulation (F-2) (82.1%). Curcumin could, thus, be positively delivered to the colon for effective colon cancer treatment using guar gum.

Flavor improvement does not increase abuse liability of nicotine chewing gum.

PubMed

Houtsmuller, Elisabeth J; Fant, Reginald V; Eissenberg, Thomas E; Henningfield, Jack E; Stitzer, Maxine L

2002-06-01

Because the taste of nicotine gum has impeded compliance with dosing recommendations, nicotine gum with improved taste (mint, orange) was developed and marketed. Prior to marketing, the Food and Drug Administration (FDA) required a rigorous abuse liability assessment to examine whether enhanced palatability of nicotine gum would increase its abuse liability. Subjective, physiological, and psychomotor effects of mint flavor and original nicotine gum were tested in adult smokers (22-55 years old); a group of younger subjects (18-21 years old) was also included to allow for assessment of abuse liability in young adults specifically. Amphetamine and confectionery gum served as positive controls for abuse liability and palatability. Subjects rated palatability of mint gum higher than original nicotine gum, but substantially lower than confectionery gum. Palatability decreased with increasing dose of nicotine. Neither original nor mint gum increased ratings of traditional abuse liability predictors [Good Effect, Like Effect, Morphine-Benzedrine Group (MBG) scales of Addiction Research Center Inventory (ARCI)], while amphetamine increased ratings of all these measures. Both flavors of nicotine gum decreased craving during 2 h of abstinence. These effects were more pronounced in the adult group and mint gum was more effective than original gum. Younger subjects reported fewer withdrawal symptoms and lower ratings for drug effects and flavor. Improved flavor of nicotine gum does not increase abuse liability, but may be associated with enhanced craving reduction.

Interstellar gas in the Gum Nebula

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

Wallerstein, G.; Silk, J.; Jenkins, E.B.

1980-09-15

We have surveyed the interstellar gas in and around the Gum Nebula by optically observing 67 stars at Ca II, 42 stars at Na I, and 14 stars in the ultraviolet with the Copernicus satellite. Velocity dispersions for gas in the Gum Nebula, excluding the region of Vela remnant filaments, are not significantly larger than in the general interstellar medium. The ionization structure is predominantly that of an H II region with moderately high ionization, i.e., strong Si III and S III, in clouds with Vertical BarV/sub LSR/Vertical Bar> or approx. =10 km s/sup -1/. Furthermore, we find an increasemore » in fine-structure excitation with increasing component LSR velocity, suggestive of ram-pressure confinement for the intermediate-velocity clouds. These denser, more highly ionized clouds appear to be concentrated toward the inner Gum Nebula, where a somewhat higher velocity dispersion is found than in the outer regions. Clouds in the Gum Nebula do not show the anomalously high ionization seen in the Vela remnant clouds. The observational data are generally consistent with a model of the Gum Nebula as an H II region ionized by OB stars and stirred up by multiple stellar winds.« less

Advances in automated nut sorting

USDA-ARS?s Scientific Manuscript database

Nuts in general, and tree nuts in particular, are a high value crop in many countries. Products with defects, contamination, insects or fungal damage can cause serious losses to producers, so almost all products are subjected to some level of sorting to remove these undesirable products. This chap...

21 CFR 184.1343 - Locust (carob) bean gum.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Locust (carob) bean gum. 184.1343 Section 184.1343... Listing of Specific Substances Affirmed as GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree, Ceratonia...

21 CFR 184.1343 - Locust (carob) bean gum.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Locust (carob) bean gum. 184.1343 Section 184.1343... Listing of Specific Substances Affirmed as GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree, Ceratonia...

21 CFR 184.1343 - Locust (carob) bean gum.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Locust (carob) bean gum. 184.1343 Section 184.1343... GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree, Ceratonia siliqua (Linne), a leguminous evergreen...

21 CFR 184.1343 - Locust (carob) bean gum.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Locust (carob) bean gum. 184.1343 Section 184.1343... Listing of Specific Substances Affirmed as GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree, Ceratonia...

21 CFR 184.1343 - Locust (carob) bean gum.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Locust (carob) bean gum. 184.1343 Section 184.1343... Listing of Specific Substances Affirmed as GRAS § 184.1343 Locust (carob) bean gum. (a) Locust (carob) bean gum is primarily the macerated endosperm of the seed of the locust (carob) bean tree, Ceratonia...

Evaluation of carboxymethyl moringa gum as nanometric carrier.

PubMed

Rimpy; Abhishek; Ahuja, Munish

2017-10-15

In the present study, carboxymethylation of Moringa oleifera gum was carried out by reacting with monochloroacetic acid. Modified gum was characterised employing Fourier-transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, scanning electron microscopy, and Rheology study. The carboxymethyl modification of moringa gum was found to increase its degree of crystallinity, reduce viscosity and swelling, increase the surface roughness and render its more anionic. The interaction between carboxymethyl moringa gum and chitosan was optimised by 2-factor, 3-level central composite experimental design to prepare polyelectrolyte nanoparticle using ofloxacin, as a model drug. The optimal calculated parameters were found to be carboxymethyl moringa gum- 0.016% (w/v), chitosan- 0.012% (w/v) which provided polyelectrolyte nanoparticle of average particle size 231nm and zeta potential 28mV. Carboxymethyl moringa gum-chitosan polyelectrolyte nanoparticles show sustained in vitro release of ofloxacin upto 6h which followed first order kinetics with mechanism of release being erosion of polymer matrix. Copyright © 2017 Elsevier Ltd. All rights reserved.

Post-obstructive pulmonary edema from aspirated nuts.

PubMed

Bashir, Ahsan; Ahmad, Sabina Qureshi; Silverman, Joshua; Concepcion, Emily; Lee, Haesoon

2017-01-01

Post-obstructive pulmonary edema is thought to occur from hemodynamic changes secondary to forced inspiration against the closed airway due to acute or chronic airway obstruction. We report a case of a 13 month-old boy who developed pulmonary edema from aspirated foreign body, nuts. He underwent emergency bronchoscopy to confirm the clinical diagnosis of aspirated nuts in the trachea and nuts were removed endoscopically. His trachea was then intubated and he was mechanically ventilated with oxygen. He developed florid pulmonary edema early in the course with tracheal obstruction and during endoscopic removal of nuts. After removal of obstruction he was ventilated mechanically and pulmonary edema cleared rapidly. Aspirated nuts obstructing trachea can induce obstructive pulmonary edema. Early recognition of foreign body obstruction based on clinical history and its removal resolved pulmonary edema.

Areca (Betel) Nut Chewing Practices in Micronesian Populations.

PubMed

Paulino, Yvette C; Novotny, Rachel; Miller, Mary Jane; Murphy, Suzanne P

2011-03-01

To describe the areca nut/betel quid chewing practices of Micronesian chewers living in Guam. Two studies were conducted using qualitative data from focus groups and quantitative cross-sectional data from the 2007 Guam Behavioral Risk Factor Surveillance System (BRFSS). Ten focus groups included 49 men and women aged 18-60 years living in Guam in 2007. Participants were areca nut/betel quid chewers selected to reflect Guam's age and ethnic group (Chamorro, Chuukese, Palauan, and Yapese) distributions. Salient themes were extracted from transcripts of the sessions by three expert reviewers. A second method, latent class analysis, was used to identify unique groups of chewers. The groups were then compared on demographics and chewing-related behaviors. Areca nut and betel quid recipes collected from the focus groups showed that Chamorros had a preference for the ripe nut and swallowed the nut, whereas, the Chuukese, Palauan, and Yapese groups preferred the unripe nut and did not swallow it. Similarly, latent class analysis resulted in the identification of two groups of areca nut/betel quid chewers. Group 1 was all Chamorros. Compared to Group 2, the chewers in Group 1 preferred red and ripe nuts, did not add slake lime (calcium hydroxide) or tobacco, and swallowed the masticated areca nut (with or without Piper betle leaf). The quantitative analysis confirmed the qualitative exploration of areca nut/betel quid chewers in Guam, thus providing evidence that chewing practices vary among Micronesian populations. If future research should include an intervention, the differences in chewing practices among Micronesian populations should be taken into consideration to ensure programmatic success.

[Allergy to cashew nuts and peanuts].

PubMed

de Groot, H

2007-05-05

Anaphylaxis due to the ingestion of peanuts is a serious, common condition, known to both the general public and physicians. Recently, an increasing number ofpatients with an anaphylactic reaction after eating small amounts of cashew nuts have been reported. In three children, a boy aged 7 and two girls aged 9 and 10 years, respectively, with heterogeneous case histories involving allergic upper airway and conjunctival symptoms and constitutional eczema, allergy for cashew nuts was diagnosed in the first two and allergy for peanuts in the third. They were given dietary advice and an adrenaline auto-injector for emergencies. In most cases, a detailed food history, together with the demonstration of IgE against cashew nuts by means of serology or skin prick tests, are sufficient to establish the diagnosis. If the clinical relevance of a sensitisation to cashew nuts is unknown, a food provocation test may be necessary. The treatment consists of dietary intervention, and an adrenaline auto-injector is prescribed for a serious anaphylactic reaction. So far, three major allergens from the cashew nut (Anacardium occidentale) have been identified and purified.

Dynamics of a b-nut failure

NASA Astrophysics Data System (ADS)

Zarubin, Peter V.

1999-06-01

In August of 1989, the Galileo spacecraft, consisting of an orbiter and probe, was mounted to an Inertial Upper Stage (IUS) rocket stage being readied for flight aboard NASA's Space Shuttle, 'STS-34,' 'Atlantis.' During routine age testing of an IUS igniter fire line circuit, a 'b-nut' failure occurred. On board the Galileo/IUS first stage rocket motor was a b-nut from this failed lot. There was concern that the mission could be jeopardized if the b-nut failed because of the close proximity of the IUS second stage rocket motor nozzle. A fix had to be made to insure mission success. Chemical Systems Division was called upon to provide high- speed motion picture photography at 3000 frames per second to analyze the dynamics of a b-nut failure, and verify that the fix would prevent damage to the second stage nozzle, should a b-nut failure occur. This report will show how displacement and velocity measurements can be made from 16 mm motion picture film.

Relationships Between Gum-Chewing and Stress.

PubMed

Konno, Michiyo; Takeda, Tomotaka; Kawakami, Yoshiaki; Suzuki, Yoshihiro; Kawano, Yoshiaki; Nakajima, Kazunori; Ozawa, Takamitsu; Ishigami, Keiichi; Takemura, Naohiro; Sakatani, Kaoru

2016-01-01

Studies have shown that chewing is thought to affect stress modification in humans. Also, studies in animals have demonstrated that active chewing of a wooden stick during immobilization stress ameliorates the stress-impaired synaptic plasticity and prevents stress-induced noradrenaline release in the amygdala. On the other hand, studies have suggested that the right prefrontal cortex (PFC) dominates the regulation of the stress response system, including the hypothalamic-pituitary-adrenal (HPA) axis. The International Affective Digitized Sounds-2 (IADS) is widely used in the study of emotions and neuropsychological research. Therefore, in this study, the effects of gum-chewing on physiological and psychological (including PFC activity measured by NIRS) responses to a negative stimulus selected from the IADS were measured and analyzed. The study design was approved by the Ethics Committee of Tokyo Dental College (No. 436). We studied 11 normal adults using: cerebral blood oxygenation in the right medial PFC by multi-channel NIRS; alpha wave intensity by EEG; autonomic nervous function by heart rate; and emotional conditions by the State-Trait Anxiety Inventory (STAI) test and the 100-mm visual analogue scale (VAS). Auditory stimuli selected were fewer than 3.00 in Pleasure value. Sounds were recorded in 3 s and reproduced at random using software. Every task session was designed in a block manner; seven rests: Brown Noise (30 s) and six task blocks: auditory stimuli or auditory stimuli with gum-chewing (30 s). During the test, the participants' eyes were closed. Paired Student's t-test was used for the comparison (P<0.05). Gum-chewing showed a significantly greater activation in the PFC, alpha wave appearance rate and HR. Gum-chewing also showed a significantly higher VAS score and a smaller STAI level indicating 'pleasant'. Gum-chewing affected physiological and psychological responses including PFC activity. This PFC activation change might influence the HPA axis

21 CFR 582.7351 - Gum tragacanth.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Gum tragacanth. 582.7351 Section 582.7351 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7351 Gum...

21 CFR 582.7351 - Gum tragacanth.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Gum tragacanth. 582.7351 Section 582.7351 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7351 Gum...

Neem gum as a binder in a formulated paracetamol tablet with reference to Acacia gum BP.

PubMed

Ogunjimi, Abayomi Tolulope; Alebiowu, Gbenga

2014-04-01

This study determined the physical, compressional, and binding properties of neem gum (NMG) obtained from the trunk of Azadirachta indica (A Juss) in a paracetamol tablet formulation in comparison with official Acacia gum BP (ACA). The physical and flow properties were evaluated using density parameters: porosity, Carr's index, Hausner's ratio, and flow rate. Compressional properties were analyzed using Heckel and Kawakita equations. The tensile strength, brittle fracture index, and crushing strength-friability/disintegration time ratio were used to evaluate the mechanical properties of paracetamol tablets while the drug release properties of the tablets were assessed using disintegration time and dissolution times. Tablet formulations containing NMG exhibited faster onset and higher amount of plastic deformation during compression than those containing ACA. Neem gum produced paracetamol tablets with lower mechanical strength; however, the tendency of the tablets to cap or laminate was lower when compared to those containing ACA. Inclusion of NMG improved the balance between binding and disintegration properties of paracetamol tablets produced than those containing ACA. Neem gum produced paracetamol tablets with lower disintegration and dissolution times than those containing ACA.

Impact of different types of tree nut, peanut, and soy nut consumption on serum C-reactive protein (CRP)

PubMed Central

Mazidi, Mohsen; Rezaie, Peyman; Ferns, Gordon A.; Gao, Hong-kai

2016-01-01

Abstract Background: The effects of different types of tree nut, peanut, and soy nut consumption on serum C - reactive protein (CRP) are not well established. we aimed to undertake a systematic review and meta-analysis of prospective studies to determine the effect of nut consumption (tree nuts, peanuts, and soy nuts) on serum CRP. Method: PubMed-Medline, Web of Science, Cochrane Database, and Google Scholar databases were searched (up until April 20 2016) to identify prospective studies evaluating the impact of tree nut, peanut, and soy nut consumption on serum CRP. Random effects models meta-analysis was used for quantitative data synthesis. Sensitivity analysis was conducted using the leave-one-out method. Heterogeneity was quantitatively assessed using the I2 index. Systematic review registration: CRD42016038044. Results: From a total of 844 entries identified via searches, 20 studies were included in the final selection. The meta-analysis indicated a nonsignificant increase in serum CRP concentrations following nut consumption (weighted mean difference [WMD] 0.17 mg/L, (95% CI –0.67 to 0.33, I2 52.1%). The WMDs for IL6 was –0.06(ng/dL), (95% CI –0.69 to 0.56, I2 9.6%), –0.71(mg/dL), (95% CI –1.11 to –0.30, I2 6.3%), for leptin, and -0.60(mg/dL), (95% CI –1.88 to 0.68, I2 5.6%) for adiponectin, and −0.18(mg/dL), (95% CI –1.24 to 0.88, I2 9.3%) for IL10 and –0.37 (pg/mL), (95% CI –0.90 to 0.16, I2 7.9%) for TNF-α. These findings were robust in sensitivity analyses. Conclusions: This meta-analysis suggests that nut consumption significantly decrease leptin while have no significant effect on CRP, IL6, adiponectin, IL10, and TNF-α. PMID:27858850

Soft container for explosive nuts

NASA Technical Reports Server (NTRS)

Glenn, D. C.; Drummond, W. E.; Miller, G.

1981-01-01

Flexible fabric fits over variety of assembly shapes to contain debris produced by detonations or safety tests. Bag material is woven multifilament polyamide or aramid. Belt loops hold bag to clamp. Ring supports explosive nut structure and detonator wires, and after nut is mounted, bag and clamp are slipped over ring and fastened.

Unitized Nut-and-Washer Assembly

NASA Technical Reports Server (NTRS)

Rossi, P. J.

1986-01-01

Combination nut, washer, and lockwasher secures parts quickly without damaging metal finishes. Nut and lockwasher are captured by bent tabs of flat washer in this concept for unified fastener. Optional perforated tab on flat washer allows easy tagging and storage. Fastener intended for attaching leads and buses to studs on electronic equipment.

Brief Report: Gum Chewing Affects Standardized Math Scores in Adolescents

ERIC Educational Resources Information Center

Johnston, Craig A.; Tyler, Chermaine; Stansberry, Sandra A.; Moreno, Jennette P.; Foreyt, John P.

2012-01-01

Gum chewing has been shown to improve cognitive performance in adults; however, gum chewing has not been evaluated in children. This study examined the effects of gum chewing on standardized test scores and class grades of eighth grade math students. Math classes were randomized to a gum chewing (GC) condition that provided students with gum…

Mango kernel starch-gum composite films: Physical, mechanical and barrier properties.

PubMed

Nawab, Anjum; Alam, Feroz; Haq, Muhammad Abdul; Lutfi, Zubala; Hasnain, Abid

2017-05-01

Composite films were developed by the casting method using mango kernel starch (MKS) and guar and xanthan gums. The concentration of both gums ranged from 0% to 30% (w/w of starch; db). Mechanical properties, oxygen permeability (OP), water vapor permeability (WVP), solubility in water and color parameters of composite films were evaluated. The crystallinity and homogeneity between the starch and gums were also evaluated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). The scanning electron micrographs showed homogeneous matrix, with no signs of phase separation between the components. XRD analysis demonstrated diminished crystalline peak. Regardless of gum type the tensile strength (TS) of composite films increased with increasing gum concentration while reverse trend was noted for elongation at break (EAB) which found to be decreased with increasing gum concentration. The addition of both guar and xanthan gums increased solubility and WVP of the composite films. However, the OP was found to be lower than that of the control with both gums. Furthermore, addition of both gums led to changes in transparency and opacity of MKS films. Films containing 10% (w/w) xanthan gum showed lower values for solubility, WVP and OP, while film containing 20% guar gum showed good mechanical properties. Copyright © 2017 Elsevier B.V. All rights reserved.

Interstellar gas in the Gum Nebula

NASA Technical Reports Server (NTRS)

Wallerstein, G.; Jenkins, E. B.; Silk, J.

1980-01-01

A survey of the interstellar gas near the Gum Nebula by optical observation of 67 stars at Ca II, 42 stars at Na I, and 14 stars in the UV with the Copernicus satellite provided radial velocities and column densities for all resolved absorption components. Velocity dispersions for gas in the Gum Nebula are not significantly larger than in the general interstellar medium; the ionization structure is predominantly that of an H II region with moderately high ionization. Denser, more highly ionized clouds are concentrated toward the Gum Nebula; these clouds do not show the anomalously high ionization observed in the Vela remnant clouds.

Areca (Betel) Nut Chewing Practices in Micronesian Populations

PubMed Central

Paulino, Yvette C.; Novotny, Rachel; Miller, Mary Jane; Murphy, Suzanne P.

2014-01-01

Objective To describe the areca nut/betel quid chewing practices of Micronesian chewers living in Guam. Design Two studies were conducted using qualitative data from focus groups and quantitative cross-sectional data from the 2007 Guam Behavioral Risk Factor Surveillance System (BRFSS). Ten focus groups included 49 men and women aged 18–60 years living in Guam in 2007. Participants were areca nut/betel quid chewers selected to reflect Guam's age and ethnic group (Chamorro, Chuukese, Palauan, and Yapese) distributions. Salient themes were extracted from transcripts of the sessions by three expert reviewers. A second method, latent class analysis, was used to identify unique groups of chewers. The groups were then compared on demographics and chewing-related behaviors. Results Areca nut and betel quid recipes collected from the focus groups showed that Chamorros had a preference for the ripe nut and swallowed the nut, whereas, the Chuukese, Palauan, and Yapese groups preferred the unripe nut and did not swallow it. Similarly, latent class analysis resulted in the identification of two groups of areca nut/betel quid chewers. Group 1 was all Chamorros. Compared to Group 2, the chewers in Group 1 preferred red and ripe nuts, did not add slake lime (calcium hydroxide) or tobacco, and swallowed the masticated areca nut (with or without Piper betle leaf). Conclusion The quantitative analysis confirmed the qualitative exploration of areca nut/betel quid chewers in Guam, thus providing evidence that chewing practices vary among Micronesian populations. Implication If future research should include an intervention, the differences in chewing practices among Micronesian populations should be taken into consideration to ensure programmatic success. PMID:25678943

A One-Hand Nut and Bolt Assembly Tool

NASA Technical Reports Server (NTRS)

Spencer, J. M.

1984-01-01

Special wrench speeds nut and bolt assembly when insufficient room to hold nut behind bolthole with standard tool. C-clamp shaped box-andsocket-wrench assembly holds nut on blind side in alinement to receive bolt from open side.

21 CFR 582.7349 - Sterculia gum.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Sterculia gum. 582.7349 Section 582.7349 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7349 Sterculia gum...

21 CFR 582.7339 - Guar gum.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Guar gum. 582.7339 Section 582.7339 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7339 Guar gum. (a...

21 CFR 582.7330 - Gum arabic.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Gum arabic. 582.7330 Section 582.7330 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7330 Gum arabic...

21 CFR 582.7333 - Gum ghatti.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Gum ghatti. 582.7333 Section 582.7333 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7333 Gum ghatti...

21 CFR 582.7339 - Guar gum.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Guar gum. 582.7339 Section 582.7339 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7339 Guar gum. (a...

21 CFR 582.7349 - Sterculia gum.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Sterculia gum. 582.7349 Section 582.7349 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7349 Sterculia gum...

21 CFR 582.7330 - Gum arabic.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Gum arabic. 582.7330 Section 582.7330 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7330 Gum arabic...

21 CFR 582.7333 - Gum ghatti.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Gum ghatti. 582.7333 Section 582.7333 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) ANIMAL DRUGS, FEEDS, AND RELATED PRODUCTS SUBSTANCES GENERALLY RECOGNIZED AS SAFE Stabilizers § 582.7333 Gum ghatti...

Gum Disease

MedlinePlus

... damage to the tissue and bone supporting the teeth. In the worst cases, you can lose teeth. In gingivitis, the gums become red and swollen. ... flossing and regular cleanings by a dentist or dental hygienist. Untreated gingivitis can lead to periodontitis. If ...

Gum chewing modulates heart rate variability under noise stress.

PubMed

Ekuni, Daisuke; Tomofuji, Takaaki; Takeuchi, Noriko; Morita, Manabu

2012-12-01

Gum chewing may relieve stress, although this hypothesis has not been proven. Heart-rate variability (HRV) is commonly used to measure stress levels. However, it is not known if gum chewing modulates HRV under acute stress. The aim of this study was to investigate the effects of gum chewing on HRV under acute stress. A cross-over study involving 47 non-smoking healthy subjects, aged 22-27 years, was carried out. The subjects received a stress procedure with gum chewing (GS group) and without gum chewing (S group). Additionally, the other 20 subjects were allocated to the gum chewing without stress group (G group). The GS and S groups were exposed to noise for 5 min (75 dBA) as stress. Before and after stress exposure/gum chewing, participants completed the state portion of the State-Trait Anxiety Inventory (STAI-s) and a single Stress Visual Analogue Scale (VAS) measurement. HRV measurement was performed before and during stress/gum chewing for 5 min. After the stress procedure, VAS score significantly increased in the GS and S groups. During the stress procedure, the GS group showed a significantly lower level of high frequency (HF) and higher levels of low frequency (LF) and LF/HF than the S group. However, there were no significant differences in the scores of the state portion of the State-Trait Anxiety Inventory (STAI-s) and VAS between the two stress groups. These findings suggest that gum chewing modulates HRV, but may not relieve acute stress caused by noise.

Biobased alternatives to guar gum as tackifiers for hydromulch

USDA-ARS?s Scientific Manuscript database

Guar gum, obtained from guar [Cyamopsis tetragonoloba (L.) Taub.] seeds, is currently the principal gum used as a tackifier (binder) for hydraulically-applied mulches (hydromulches) used in erosion control. The oil industry’s increased use of guar gum in hydraulic fracturing together with lower glo...

The impact of chewing gum on halitosis parameters: a systematic review.

PubMed

Muniz, Francisco Wilker Mustafa Gomes; Friedrich, Stephanie Anagnostopoulos; Silveira, Carina Folgearini; Rösing, Cassiano Kuchenbecker

2017-02-17

This study aimed to analyze the impact of chewing gum on halitosis parameters. Three databases were searched with the following focused question: 'Can chewing gum additionally reduce halitosis parameters, such as organoleptic scores and volatile sulfur compounds (VSC), when compared to a control treatment'? Controlled clinical trials presenting at least two halitosis measurements (organoleptic scores and/or VSC) were included. Ten studies were included, and different active ingredients were used. One study was performed using a chewing gum without any active ingredient. Chewing gum containing probiotic bacterium was shown to significantly reduce the organoleptic scores. Chewing gums containing zinc acetate and magnolia bark extract as well as allylisothiocyanate (AITC) with zinc lactate significantly reduced the levels of VSC in comparison to a placebo chewing gum. Furthermore, a sodium bicarbonate-containing chewing gum significantly reduced the VSC levels in comparison to rinsing with water. Furthermore, eucalyptus-extract chewing gum showed significant reductions in both organoleptic scores and VSC when compared with a control chewing gum. Chewing gum containing sucrose was able to reduce the VSC levels, in comparison to xylitol and zinc citrate chewing gum, but only for 5 min. It was concluded that chewing gums containing probiotics Lactobaccilus, zinc acetate and magnolia bark extract, eucalyptus-extract, and AITC with zinc lactate may be suitable for halitosis management. However, the low number of included studies and the high heterogeneity among the selected studies may limit the clinical applications of these findings.

Grewia gum as a potential aqueous film coating agent. I: Some physicochemical characteristics of fractions of grewia gum

PubMed Central

Ogaji, Ikoni J.; Okafor, Ignatius S.; Hoag, Stephen W.

2013-01-01

Background: Grewia gum has received attention as a polymeric pharmaceutical excipient in the recent times, being employed as a suspending, film coating, mucoadhesive, and binding agent. The low aqueous solubility, however, has limited its characterization and application. Objective: The purpose of this study was to fractionate and evaluate some physicochemical properties of the gum. Materials and Methods: Aqueous dispersion of the gum was treated at 80°C for 30 min in the presence of sodium chloride and was subsequently fractionated by successively centrifuging it at 3445 rpm for 30 min. Skeletal density, solubility, particle size, and rheological as well as thermal characteristics of the fractions were evaluated. The 1H nuclear magnetic resonance (NMR) and near infrared (NIR) profiles of the fractions were also investigated. The solubility of the gum increased up to fourfold while the viscosity decreased from 244 to as low as70 cP at 40 rpm with some fractions. Results: Grewia gum and the fractions showed good thermal stability exhibiting no thermal events, but charred irreversibly at 297°C irrespective of the fraction. The molecular weight averages by weight and by number of the fractions were between 233,100 and 235,000. The 1H nuclear magnetic resonance (NMR) spectra showed broad peaks. The NMR and NIR spectra suggested the presence of –OH and –OCH3 functional groups in this gum. Conclusion: The fractionation improved solubility and facilitated further investigations on its characteristics that may have implication on its processing, application, and optimization as a potential pharmaceutical excipient. PMID:23559825

Development of an ultra-low-shock separation nut

NASA Technical Reports Server (NTRS)

Woebkenberg, W.; Matteo, D. N.; Williams, V. D.

1982-01-01

The technical problems encountered in the development of an advanced separation nut design are described. The nut is capable of sustaining a large preload and releasing that load with a low level of induced pyrotechnic shock, while demonstrating a tolerance for extremely high shock imposed by other pyrotechnic devices. The analysis of the separation nut was performed to acquire additional understanding of the phenomena affecting operation of the nut and to provide quantitative evaluation of design modification for aerospace applications.

Impact of welan gum on tricalcium aluminate-gypsum hydration

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

Ma Lei, E-mail: malei198713@163.com; Zhao Qinglin, E-mail: zhaoqinglin@whut.edu.cn; Yao Chukang

The retarding effect of welan gum on tricalcium aluminate-gypsum hydration, as a partial system of ordinary Portland cement (OPC) hydration, was investigated with several methods. The tricalcium aluminate-gypsum hydration behavior in the presence or absence of welan gum was researched by field emission gun scanning electron microscopy, X-ray diffraction and zeta potential analysis. Meanwhile, we studied the surface electrochemical properties and adsorption characteristics of welan gum by utilizing a zeta potential analyzer and UV-VIS absorption spectrophotometer. By adding welan gum, the morphology change of ettringite and retardation of hydration stages in tricalcium aluminate-gypsum system was observed. Moreover, we detected themore » adsorption behavior and zeta potential inversion of tricalcium aluminate and ettringite, as well as a rapid decrease in the zeta potential of tricalcium aluminate-gypsum system. The reduction on nucleation rate of ettringite and hydration activity of C{sub 3}A was also demonstrated. Thus, through the adsorption effect, welan gum induces a retarding behavior in tricalcium aluminate-gypsum hydration. Highlights: Black-Right-Pointing-Pointer Adsorption characteristics of welan gum on C{sub 3}A and ettringite have been studied. Black-Right-Pointing-Pointer C{sub 3}A-gypsum hydration behavior and the hydration products are examined in L/S = 3. Black-Right-Pointing-Pointer Welan gum retards the process of C{sub 3}A-gypsum hydration. Black-Right-Pointing-Pointer The addition of welan gum changes the nucleation growth of ettringite.« less

Higher dimensional Taub-NUT spaces and applications

NASA Astrophysics Data System (ADS)

Stelea, Cristian Ionut

In the first part of this thesis we discuss classes of new exact NUT-charged solutions in four dimensions and higher, while in the remainder of the thesis we make a study of their properties and their possible applications. Specifically, in four dimensions we construct new families of axisymmetric vacuum solutions using a solution-generating technique based on the hidden SL(2,R) symmetry of the effective action. In particular, using the Schwarzschild solution as a seed we obtain the Zipoy-Voorhees generalisation of the Taub-NUT solution and of the Eguchi-Hanson soliton. Using the C-metric as a seed, we obtain and study the accelerating versions of all the above solutions. In higher dimensions we present new classes of NUT-charged spaces, generalising the previously known even-dimensional solutions to odd and even dimensions, as well as to spaces with multiple NUT-parameters. We also find the most general form of the odd-dimensional Eguchi-Hanson solitons. We use such solutions to investigate the thermodynamic properties of NUT-charged spaces in (A)dS backgrounds. These have been shown to yield counter-examples to some of the conjectures advanced in the still elusive dS/CFT paradigm (such as the maximal mass conjecture and Bousso's entropic N-bound). One important application of NUT-charged spaces is to construct higher dimensional generalisations of Kaluza-Klein magnetic monopoles, generalising the known 5-dimensional Kaluza-Klein soliton. Another interesting application involves a study of time-dependent higher-dimensional bubbles-of-nothing generated from NUT-charged solutions. We use them to test the AdS/CFT conjecture as well as to generate, by using stringy Hopf-dualities, new interesting time-dependent solutions in string theory. Finally, we construct and study new NUT-charged solutions in higher-dimensional Einstein-Maxwell theories, generalising the known Reissner-Nordstrom solutions.

Anti-malarial effect of gum arabic

PubMed Central

2011-01-01

Background Gum Arabic (GA), a nonabsorbable nutrient from the exudate of Acacia senegal, exerts a powerful immunomodulatory effect on dendritic cells, antigen-presenting cells involved in the initiation of both innate and adaptive immunity. On the other hand GA degradation delivers short chain fatty acids, which in turn have been shown to foster the expression of foetal haemoglobin in erythrocytes. Increased levels of erythrocyte foetal haemoglobin are known to impede the intraerythrocytic growth of Plasmodium and thus confer some protection against malaria. The present study tested whether gum arabic may influence the clinical course of malaria. Methods Human erythrocytes were in vitro infected with Plasmodium falciparum in the absence and presence of butyrate and mice were in vivo infected with Plasmodium berghei ANKA by injecting parasitized murine erythrocytes (1 × 106) intraperitoneally. Half of the mice received gum arabic (10% in drinking water starting 10 days before the day of infection). Results According to the in vitro experiments butyrate significantly blunted parasitaemia only at concentrations much higher (3 mM) than those encountered in vivo following GA ingestion (<1 μM). According to the in vivo experiments the administration of gum arabic slightly but significantly decreased the parasitaemia and significantly extended the life span of infected mice. Discussion GA moderately influences the parasitaemia and survival of Plasmodium-infected mice. The underlying mechanism remained, however, elusive. Conclusions Gum arabic favourably influences the course of murine malaria. PMID:21599958

Masticatory performance alters stress relief effect of gum chewing.

PubMed

Nishigawa, Keisuke; Suzuki, Yoshitaka; Matsuka, Yoshizo

2015-10-01

We evaluated the effects of gum chewing on the response to psychological stress induced by a calculation task and investigated the relationship between this response and masticatory performance. Nineteen healthy adult volunteers without dental problems undertook the Uchida-Kraepelin (UK) test (30 min of reiterating additions of one-digit numbers). Before and immediately after the test, saliva samples were collected from the sublingual area of the participants. Three min after the UK test, the participants were made to chew flavorless gum for 3 min, and the final saliva samples were collected 10 min after the UK test. The experiment was performed without gum chewing on a different day. Masticatory performance was evaluated using color-changing chewing gum. Salivary CgA levels at immediately and 10 min after the UK test were compared with and without gum chewing condition. Two-way repeated measures analysis of variance revealed significant interaction between gum chewing condition and changes in CgA levels during post 10 min UK test period. A significant correlation was found between changes in CgA levels and masticatory performance in all participants. Our results indicate that gum chewing may relieve stress responses; however, high masticatory performance is required to achieve this effect. Copyright © 2015 Japan Prosthodontic Society. Published by Elsevier Ltd. All rights reserved.

Single-Dose and Multiple-Dose Pharmacokinetics of Nicotine 6 mg Gum.

PubMed

Hansson, Anna; Rasmussen, Thomas; Kraiczi, Holger

2017-04-01

Under-dosing is a recognized problem with current nicotine replacement therapy (NRT). Therefore, a new 6mg nicotine gum has been developed. To compare the nicotine uptake from the 6mg gum versus currently available NRT products, two pharmacokinetic studies were performed. In one randomized crossover study, 44 healthy adult smokers received single doses of 6, 4, and 2mg nicotine gum, and 4mg nicotine lozenge on separate occasions. In a separate randomized crossover multiple-dose study over 11 hours, 50 healthy adult smokers received one 6mg gum every hour and 90 minutes, respectively, one 4mg gum every hour, and one 4mg lozenge every hour. In both studies, blood samples were collected over 12 hours to determine single-dose and multiple-dose pharmacokinetic variables. In the single-dose study, the amount of nicotine released from the 2, 4, and 6mg gums (1.44, 3.36, and 4.94mg) as well as the resulting maximum concentration and area under the curve (5.9, 10.1, and 13.8ng/mL, and 17.1, 30.7, 46.2ng/mL × h, respectively) increased with dose. The maximum concentration and area under the curve of the 6mg gum were 44% and 30% greater, respectively, than those for 4mg lozenge. Upon hourly administration, the steady-state average plasma nicotine concentration with 6mg gum (37.4ng/mL) was significantly higher than those for 4mg lozenge (28.3ng/mL) and 4mg gum (27.1ng/mL). Nicotine delivery via the 6mg gum results in higher plasma nicotine concentrations after a single dose and at steady state than with currently available oral NRT. Under-dosing is a recognized problem with current NRT. Therefore, a new 6mg nicotine gum has been developed. Our studies show that upon single-dose and multiple-dose administration, the 6mg gum releases and delivers more nicotine to the systemic circulation than 2mg gum, 4mg gum, and 4mg lozenge. Thus, each 6mg nicotine gum provides a higher degree of nicotine substitution and/or lasts for a longer period of time than currently available nicotine

The effect of tree nut, peanut, and soy nut consumption on blood pressure: a systematic review and meta-analysis of randomized controlled clinical trials.

PubMed

Mohammadifard, Noushin; Salehi-Abargouei, Amin; Salas-Salvadó, Jordi; Guasch-Ferré, Marta; Humphries, Karin; Sarrafzadegan, Nizal

2015-05-01

Although several studies have assessed the effects of nut consumption (tree nuts, peanuts, and soy nuts) on blood pressure (BP), the results are conflicting. The aim was to conduct a systematic review and meta-analysis of published randomized controlled trials (RCTs) to estimate the effect of nut consumption on BP. The databases MEDLINE, SCOPUS, ISI Web of Science, and Google Scholar were searched for RCTs carried out between 1958 and October 2013 that reported the effect of consuming single or mixed nuts (including walnuts, almonds, pistachios, cashews, hazelnuts, macadamia nuts, pecans, peanuts, and soy nuts) on systolic BP (SBP) or diastolic BP (DBP) as primary or secondary outcomes in adult populations aged ≥18 y. Relevant articles were identified by screening the abstracts and titles and the full text. Studies that evaluated the effects for <2 wk or in which the control group ingested different healthy oils were excluded. Mean ± SD changes in SBP and DBP in each treatment group were recorded for meta-analysis. Twenty-one RCTs met the inclusion criteria. Our findings suggest that nut consumption leads to a significant reduction in SBP in participants without type 2 diabetes [mean difference (MD): -1.29; 95% CI: -2.35, -0.22; P = 0.02] but not in the total population. Subgroup analyses of different nut types suggest that pistachios, but not other nuts, significantly reduce SBP (MD: -1.82; 95% CI: -2.97, -0.67; P = 0.002). Our study suggests that pistachios (MD: -0.80; 95% CI: -1.43, -0.17; P = 0.01) and mixed nuts (MD: -1.19; 95% CI: -2.35, -0.03; P = 0.04) have a significant reducing effect on DBP. We found no significant changes in DBP after the consumption of other nuts. Total nut consumption lowered SBP in participants without type 2 diabetes. Pistachios seemed to have the strongest effect on reducing SBP and DBP. Mixed nuts also reduced DBP. © 2015 American Society for Nutrition.

Temporal expression of pecan allergens during nut development

USDA-ARS?s Scientific Manuscript database

Pecan nuts and other tree nuts are among a group of eight foods that most commonly cause food allergy. The growth of pecan nuts is a highly complex process orchestrated by the temporal and spatial expression of specific genes. Three conserved seed-storage proteins from the prolamin and cupin super...

Areca nut and its role in oral submucous fibrosis.

PubMed

Prabhu, Rachana V; Prabhu, Vishnudas; Chatra, Laxmikanth; Shenai, Prashant; Suvarna, Nithin; Dandekeri, Savita

2014-12-01

Areca nut, commonly called as betel nut or supari, is a fruit of areca catechu palm tree, which is native of South Asia and Pacific Islands. The seed or endosperm is consumed fresh, boiled or after sun drying or curing. Chewing areca nut is thought to have central nervous system stimulating effect and along with this it is known to have salivary stimulating and digestive properties. According to the traditional Ayurvedic medicine, chewing areca nut and betel leaf is a good remedy against halitosis. It is also used for its deworming property. Along with these beneficial effects of areca nut one of its most harmful effects on the human body in general and oral cavity in particular is the development of potentially malignant disorder called Oral Submucous Fibrosis. The present paper discusses in detail the effects of the components of areca nut on pathogenesis of Oral Submucous Fibrosis. Key words:Areca nut, oral submucous fibrosis, potentially malignant disorder, supari.

Dropping macadamia nuts-in-shell reduces kernel roasting quality.

PubMed

Walton, David A; Wallace, Helen M

2010-10-01

Macadamia nuts ('nuts-in-shell') are subjected to many impacts from dropping during postharvest handling, resulting in damage to the raw kernel. The effect of dropping on roasted kernel quality is unknown. Macadamia nuts-in-shell were dropped in various combinations of moisture content, number of drops and receiving surface in three experiments. After dropping, samples from each treatment and undropped controls were dry oven-roasted for 20 min at 130 °C, and kernels were assessed for colour, mottled colour and surface damage. Dropping nuts-in-shell onto a bed of nuts-in-shell at 3% moisture content or 20% moisture content increased the percentage of dark roasted kernels. Kernels from nuts dropped first at 20%, then 10% moisture content, onto a metal plate had increased mottled colour. Dropping nuts-in-shell at 3% moisture content onto nuts-in-shell significantly increased surface damage. Similarly, surface damage increased for kernels dropped onto a metal plate at 20%, then at 10% moisture content. Postharvest dropping of macadamia nuts-in-shell causes concealed cellular damage to kernels, the effects not evident until roasting. This damage provides the reagents needed for non-enzymatic browning reactions. Improvements in handling, such as reducing the number of drops and improving handling equipment, will reduce cellular damage and after-roast darkening. Copyright © 2010 Society of Chemical Industry.

Design, formulation and evaluation of green tea chewing gum

PubMed Central

Aslani, Abolfazl; Ghannadi, Alireza; Khalafi, Zeinab

2014-01-01

Background: The main purpose of this study is to design, formulate and evaluate the green tea gums with a suitable taste and quality in order to produce an anti-oxidant chewing gum. Materials and Methods: Fresh green tea leaves obtained from Northern Iran for extraction. Maceration is the extraction method that is used in this study. The contents of caffeine, catechin and flavonoids of the hydro alcoholic extract were measured. Various formulations of the 120 mg green tea extract chewing gums with different sweeteners, flavoring agents and various gum bases were prepared afterward release pattern, content uniformity, organoleptic results and other properties were characterized. Results: The contents of caffeine, catechin and flavonoid of the hydro alcoholic extraction were 207.32 mg/g, 130.00 mg/g and 200.82 mg/g, respectively. Release pattern of green tea chewing gum with different gum base ratios and various sweeteners in phosphate buffer were prepared. A total of 60 persons who were 20-30 years of age, participated in our panel test for organoleptic properties such as taste, stiffness, stickiness, etc., Acceptable gum was the one with the same ratio of the used rubber bases. Cinnamon selected as the preferred taste by volunteers. Combination of aspartame, sugar and maltitol has appropriate taste. The effect of various sweetener on release pattern was negligible, on the other hand rubber bases ratio variation, changed the release pattern obviously. Conclusion: The green tea chewing gum with sugar, maltitol and aspartame sweeteners and cinnamon flavor, using the same rubber bases ratio may be a desirable antioxidant product. PMID:25161989

Associations between nut consumption and inflammatory biomarkers12

PubMed Central

Yu, Zhi; Malik, Vasanti S; Keum, NaNa; Hu, Frank B; Giovannucci, Edward L; Stampfer, Meir J; Willett, Walter C; Fuchs, Charles S; Bao, Ying

2016-01-01

Background: Increased nut consumption has been associated with reduced risk of cardiovascular disease and type 2 diabetes, as well as a healthy lipid profile. However, the associations between nut consumption and inflammatory biomarkers are unclear. Objective: We investigated habitual nut consumption in relation to inflammatory biomarkers in 2 large cohorts of US men and women. Design: We analyzed cross-sectional data from 5013 participants in the Nurses’ Health Study (NHS) and Health Professionals Follow-Up Study (HPFS) who were free of diabetes. Nut intake, defined as intake of peanuts and other nuts, was estimated from food-frequency questionnaires, and cumulative averages from 1986 and 1990 in the NHS and from 1990 and 1994 in the HPFS were used. Plasma biomarkers were collected in 1989–1990 in the NHS and 1993–1995 in the HPFS. Multivariate linear regression was used to assess the associations of nut consumption with fasting plasma C-reactive protein (CRP, n = 4941), interleukin 6 (IL-6, n = 2859), and tumor necrosis factor receptor 2 (TNFR2, n = 2905). Results: A greater intake of nuts was associated with lower amounts of a subset of inflammatory biomarkers, after adjusting for demographic, medical, dietary, and lifestyle variables. The relative concentrations (ratios) and 95% CIs comparing subjects with nut intake of ≥5 times/wk and those in the categories of never or almost never were as follows: CRP: 0.80 (0.69, 0.90), P-trend = 0.0003; and IL-6: 0.86 (0.77, 0.97), P-trend = 0.006. These associations remained significant after further adjustment for body mass index. No significant association was observed with TNFR2. Substituting 3 servings of nuts/wk for 3 servings of red meat, processed meat, eggs, or refined grains/wk was associated with significantly lower CRP (all P < 0.0001) and IL-6 (P ranges from 0.001 to 0.017). Conclusion: Frequent nut consumption was associated with a healthy profile of inflammatory biomarkers. PMID:27465378

Bolt and nut evaluator

NASA Technical Reports Server (NTRS)

Kerley, James J. (Inventor); Burkhardt, Raymond (Inventor); White, Steven (Inventor)

1994-01-01

A device for testing fasteners such as nuts and bolts is described which consists of a fixed base plate having a number of threaded and unthreaded holes of varying size for receiving the fasteners to be tested, a torque marking paper taped on top the fixed base plate for marking torque-angle indicia, a torque wrench for applying torque to the fasteners being tested, and an indicator for showing the torque applied to the fastener. These elements provide a low cost, nondestructive device for verifying the strength of bolts and nuts.

Guar gum: processing, properties and food applications-A Review.

PubMed

Mudgil, Deepak; Barak, Sheweta; Khatkar, Bhupendar Singh

2014-03-01

Guar gum is a novel agrochemical processed from endosperm of cluster bean. It is largely used in the form of guar gum powder as an additive in food, pharmaceuticals, paper, textile, explosive, oil well drilling and cosmetics industry. Industrial applications of guar gum are possible because of its ability to form hydrogen bonding with water molecule. Thus, it is chiefly used as thickener and stabilizer. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer. This article focuses on production, processing, composition, properties, food applications and health benefits of guar gum.

Nuts and Your Heart: Eating Nuts for Heart Health

MedlinePlus

... monounsaturated and polyunsaturated fats — lower bad cholesterol levels. Omega-3 fatty acids. Omega-3 fatty acids are found in many kinds of fish, but many nuts are also rich in omega-3 fatty acids. Omega-3s are a healthy form ...

Gum chewing affects academic performance in adolescents

USDA-ARS?s Scientific Manuscript database

Chewing gum may have an impact on improved memory during specific tasks of recognition and sustained attention. Research objective was to determine the effect of gum chewing on standardized test scores and math class grades of eighth grade students. Four math classes, 108 students, were randomized i...

Pairing nuts and dried fruit for cardiometabolic health.

PubMed

Carughi, Arianna; Feeney, Mary Jo; Kris-Etherton, Penny; Fulgoni, Victor; Kendall, Cyril W C; Bulló, Mònica; Webb, Densie

2016-03-05

Certain dietary patterns, in which fruits and nuts are featured prominently, reduce risk of diabetes and cardiovascular disease. However, estimated fruit consumption historically in the U.S. has been lower than recommendations. Dried fruit intake is even lower with only about 6.9 % of the adult population reporting any consumption. The 2015 Dietary Guidelines Advisory Committee identified a gap between recommended fruit and vegetable intakes and the amount the population consumes. Even fewer Americans consume tree nuts, which are a nutrient-dense food, rich in bioactive compounds and healthy fatty acids. Consumption of fruits and nuts has been associated with reduced risk of cardiometabolic disease. An estimated 5.5 to 8.4 % of U.S. adults consume tree nuts and/or tree nut butter. This review examines the potential of pairing nuts and dried fruit to reduce cardiometabolic risk factors and focuses on emerging data on raisins and pistachios as representative of each food category. Evidence suggests that increasing consumption of both could help improve Americans' nutritional status and reduce the risk of chronic diseases.

In situ effect of CPP-ACP chewing gum upon erosive enamel loss.

PubMed

Alencar, Catarina Ribeiro Barros de; Oliveira, Gabriela Cristina de; Magalhães, Ana Carolina; Buzalaf, Marília Afonso Rabelo; Machado, Maria Aparecida de Andrade Moreira; Honório, Heitor Marques; Rios, Daniela

2017-01-01

This in situ study investigated the ability of a CPP-ACP chewing gum in preventing erosive enamel loss. Material and Methods: During three experimental crossover phases (one phase per group) of seven days each, eight volunteers wore palatal devices with human enamel blocks. The groups were: GI - Sugar free chewing gum with CPP-ACP; GII - Conventional sugar free chewing gum; and GIII - No chewing gum (control). Erosive challenge was extraorally performed by immersion of the enamel blocks in cola drink (5 min, 4x/day). After each challenge, in groups CPP and No CPP, volunteers chewed one unit of the corresponding chewing gum for 30 minutes. Quantitative analysis of enamel loss was performed by profilometry (µm). Data were analyzed by Repeated-Measures ANOVA and Tukey's test (p<0.05). The use of chewing gum (CPP and No CPP) resulted in lower erosive enamel loss compared with the control group (p<0.05). CPP-ACP chewing gum (CPP) did not improve the protection against erosive enamel loss compared with conventional chewing gum (No CPP) (p>0.05). The CPP-ACP chewing gum was not able to enhance the anti-erosive effect of conventional chewing gum against enamel loss.

Children monosensitized to pine nuts have similar patterns of sensitization.

PubMed

Novembre, Elio; Mori, Francesca; Barni, Simona; Ferrante, Giuliana; Pucci, Neri; Ballabio, Cinzia; Uberti, Francesca; Penas, Elena; Restani, Patrizia

2012-12-01

Several cases of pine nut allergies and anaphylaxis have been reported in the literature, but only few pine nut allergens have been characterized. The aim of this research is to identify through immunoelectrophoretic techniques the major pine nut allergens in a group of children monosensitized to pine nuts. We studied five children with pine nut allergies and no other sensitization to food except to pine nuts, confirmed by in vivo (prick test, prick-to-prick) and in vitro tests (specific IgE determinations [CAP-FEIA]). The protein profile of pine nuts was analyzed by Sodium Dodecyl sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE). Immunoblotting was performed after incubation of membranes with the sera from the children included in the present study. Immunoblotting (SDS-PAGE) demonstrated five similar bands between 6 and 47 kDa in all the subjects studied. These bands should be considered the potential allergens for pine nut allergic children. © 2012 John Wiley & Sons A/S.

The appearance of the Gum nebula

NASA Technical Reports Server (NTRS)

Bok, B. J.

1971-01-01

The dimensions of the Gum nebula complex appear to be overestimated. The distance of 460 parsecs to the central pulsar is rather on the large side, and likely contributions from gamma Velorum and zeta Puppis were underestimated. The multiorigin character of the Gum nebula is reaffirmed. The parts produced by traditional ultraviolet thermal radiation and by processes directly related to the supernova outburst must be defined.

Occurrence of gum spots in black cherry after partial harvest cutting

Treesearch

Charles O. Rexrode; H. Clay Smith; H. Clay Smith

1990-01-01

Bark beetles, primarily the bark beetle Phlosotribus liminori (Harris), are the major cause of gum spots in sawtimber-size black cherry Prunus serotina Ehrh. Approximately 90 percent of all gum spots in the bole sections are caused by bark beetles. Gum spots were studied in 95 black cherry trees near Parsons, West Virginia. Over 50 percent of the bark beetle-caused gum...

Pesticide residues in nut-planted soils of China and their relationship between nut/soil.

PubMed

Han, Yongxiang; Mo, Runhong; Yuan, Xinyue; Zhong, Donglian; Tang, Fubin; Ye, Caifen; Liu, Yihua

2017-08-01

Twenty-nine pesticide residues in nut-planted soils from China were investigated. One organophosphate (chlorpyrifos) was detected in 5.3% soils, and the residue levels of 7.2 μg/kg to 77.2 μg/kg. The concentrations of six organochlorines (DDT, HCH, endosulfan, quintozene, aldrin and dieldrin) detected in 78.9% soils were 0.6 μg/kg to 90.1 μg/kg. The residue levels of six pyrethroids (bifenthrin, fenpropathrin, cyhalothrin, cypermethrin, fenvalerate and deltamethrin) detected in 65.8% soils were 1.5 μg/kg to 884.3 μg/kg. Triadimefon and buprofezin were found in 71.1% and 52.6% samples, respectively, with the corresponding concentrations of 9.8 μg/kg to 193.7 μg/kg and 87.9 μg/kg to 807.4 μg/kg. The multiple residues were found in 76.3% soils. A significant correlation between pesticide residues in nuts and soils was observed, with the correlation coefficient (r) 0.83 (P < 0.001). In addition, the bioconcentration factor (BCF) values for the explanation of pesticides from soils into nuts were ranged from 0.8 to 16.5. The results showed that some pesticides could accumulate in nut by the uptake effect from soil. Copyright © 2017 Elsevier Ltd. All rights reserved.

21 CFR 172.615 - Chewing gum base.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Chewing gum base. 172.615 Section 172.615 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Gums...

21 CFR 172.615 - Chewing gum base.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Chewing gum base. 172.615 Section 172.615 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Gums...

21 CFR 172.615 - Chewing gum base.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Chewing gum base. 172.615 Section 172.615 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Gums...

21 CFR 172.615 - Chewing gum base.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Chewing gum base. 172.615 Section 172.615 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Gums...

Perceptions and Knowledge of Nuts amongst Health Professionals in New Zealand

PubMed Central

Brown, Rachel C.; Yong, Lee Ching; Gray, Andrew R.; Tey, Siew Ling; Chisholm, Alexandra; Leong, Sook Ling

2017-01-01

Despite their nutritional value, population-level nut consumption remains low. Studies suggest that individuals would eat more nuts on their doctor’s advice, making health professionals potentially important for promoting nut consumption. This cross-sectional study aimed to examine the perceptions and knowledge of nuts and the predictors of nut promotion among health professionals in New Zealand. Dietitians, general practitioners (GPs), and practice nurses were identified from the Electoral Roll and invited to complete a questionnaire (n = 318, 292, and 149 respondents respectively). Over one-fifth of GPs and practice nurses believed that eating nuts could increase blood cholesterol concentrations and cause weight gain. The most common perceptions overall were that nuts are healthy; high in protein, fat, and calories; and are satiating. Nut consumption was recommended for reasons relating to these perceptions and because of nuts’ selenium content. Conversely, reasons for suggesting the consumption of fewer nuts included that they were high in calories and fat, would cause weight gain, and concerns regarding allergies and cost. All groups of health professionals were more likely to promote nut consumption if they perceived nuts to reduce the risk of diabetes (all p ≤ 0.034). Education could improve health professionals’ knowledge regarding the effects of nut consumption on blood cholesterol and body weight, alongside other health benefits, which should improve the advice given to patients and may thereby increase nut consumption. PMID:28257045

Growing black walnut for nut production

Treesearch

William Reid; Mark Coggeshall; H.E. Garrett; Jerry. Van Sambeek

2009-01-01

Eastern black walnut trees (Juglans nigra) produce high-value, hardwood products and distinctively flavored, edible nuts. The potential for producting two valuable products from the same tree has captured the imagination of tree planters for years. Both large and small black walnut plantations have been established with the intent to harvest huge nut...

Rapid screening of guar gum using portable Raman spectral identification methods.

PubMed

Srivastava, Hirsch K; Wolfgang, Steven; Rodriguez, Jason D

2016-01-25

Guar gum is a well-known inactive ingredient (excipient) used in a variety of oral pharmaceutical dosage forms as a thickener and stabilizer of suspensions and as a binder of powders. It is also widely used as a food ingredient in which case alternatives with similar properties, including chemically similar gums, are readily available. Recent supply shortages and price fluctuations have caused guar gum to come under increasing scrutiny for possible adulteration by substitution of cheaper alternatives. One way that the U.S. FDA is attempting to screen pharmaceutical ingredients at risk for adulteration or substitution is through field-deployable spectroscopic screening. Here we report a comprehensive approach to evaluate two field-deployable Raman methods--spectral correlation and principal component analysis--to differentiate guar gum from other gums. We report a comparison of the sensitivity of the spectroscopic screening methods with current compendial identification tests. The ability of the spectroscopic methods to perform unambiguous identification of guar gum compared to other gums makes them an enhanced surveillance alternative to the current compendial identification tests, which are largely subjective in nature. Our findings indicate that Raman spectral identification methods perform better than compendial identification methods and are able to distinguish guar gum from other gums with 100% accuracy for samples tested by spectral correlation and principal component analysis. Published by Elsevier B.V.

Glycinin-gum arabic complex formation: Turbidity measurement and charge neutralization analysis.

PubMed

Dong, Die; Hua, Yufei

2016-11-01

The interaction between glycinin and anionic polysaccharides has gained considerable attention recently because of its scientific impact on the stability of acid soymilk systems. In this study, the formation of glycinin/gum arabic complexes driven by electrostatic interactions was investigated. Turbidity titrations at different glycinin/gum arabic ratios were conducted and critical pH values (pH φ1 ) where insoluble complexes began forming were determined firstly. The corresponding pH φ1 values at glycinin/gum arabic ratios of 1:4, 1:2, 1:1, 2:1, 4:1 and 8:1 were 2.85, 3.25, 3.70, 4.40, 4.85 and 5.35, respectively. Afterwards, electromobilities for glycinin and gum arabic at the pH values between 4.1 and 2.6 were measured, and charge densities (ZN) for glycinin and gum arabic were calculated based on the soft particle analysis theory. Further analysis indicated that the product of glycinin/gum arabic ratio (ρ) and ZN ratio of glycinin/gum arabic was approximate 1 at any pH φ1 values. It was revealed that charge neutralization was achieved when glycinin/gum arabic insoluble complexes began forming. NaCl displayed multiple effects on glycinin/gum arabic complex formation according to turbidity and compositional analysis. The present study could provide basic guidance in acid soymilk designing. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of caffeine in chewing gum on mood and attention.

PubMed

Smith, Andrew

2009-04-01

Recent research has shown that even small doses (<40mg) of caffeine can improve alertness and increase performance efficiency on attention tasks. Previous studies have given the caffeine in a variety of beverages or in capsules and it was of interest to see whether similar effects could be observed when the caffeine was given in gum. In addition, chewing gum has been shown to have behavioural effects and the present study extended our knowledge of this topic. To compare the effects of caffeinated gum (40 mg), placebo gum and no gum conditions on mood and attention. A double blind placebo controlled study was conducted with volunteers being randomly assigned to one of the three conditions. Baseline measures of mood and attention were taken prior to chewing and a test session was then conducted. One hundred and eighteen young adults participated in the study. Caffeinated gum was associated with a more positive mood and better performance on tasks requiring sustained attention. The caffeine improved the speed of encoding of new information which is consistent with previous findings. Chewing placebo gum was also found to be associated with more positive mood, both shortly after chewing and at the end of the study. The implications of the present study are that chewing caffeinated gum has been shown to improve performance efficiency and mood by its alerting and energising effects. The profile of caffeine effects is what one would predict from the existing caffeine literature and such effects may be extremely beneficial in real-life situations. Prior chewing of placebo gum was associated with a more positive mood and this also confirms previous findings.

Physical properties of wild mango fruit and nut

NASA Astrophysics Data System (ADS)

Ehiem, J.; Simonyan, K.

2012-02-01

Physical properties of two wild mango varieties were studied at 81.9 and 24.5% moisture (w.b.) for the fruits and nuts, respectively. The shape and size of the fruit are the same while that of nuts differs at P = 0.05. The mass, density and bulk density of the fruits are statistically different at P = 0.05 but the volume is the same. The shape and size, volume and bulk density of the nuts are statistically the same at P = 0.05. The nuts of both varieties are also the same at P = 0.05 in terms of mass and density. The packing factor for both fruits and nut of the two varieties are the same at 0.95. The relevant data obtained for the two varieties would be useful for design and development of machines and equipment for processing and handling operations.

Chewing Gum: Cognitive Performance, Mood, Well-Being, and Associated Physiology

PubMed Central

Allen, Andrew P.; Smith, Andrew P.

2015-01-01

Recent evidence has indicated that chewing gum can enhance attention, as well as promoting well-being and work performance. Four studies (two experiments and two intervention studies) examined the robustness of and mechanisms for these effects. Study 1 investigated the acute effect of gum on mood in the absence of task performance. Study 2 examined the effect of rate and force of chewing on mood and attention performance. Study 3 assessed the effects of chewing gum during one working day on well-being and performance, as well as postwork mood and cognitive performance. In Study 4, performance and well-being were reported throughout the workday and at the end of the day, and heart rate and cortisol were measured. Under experimental conditions, gum was associated with higher alertness regardless of whether performance tasks were completed and altered sustained attention. Rate of chewing and subjective force of chewing did not alter mood but had some limited effects on attention. Chewing gum during the workday was associated with higher productivity and fewer cognitive problems, raised cortisol levels in the morning, and did not affect heart rate. The results emphasise that chewing gum can attenuate reductions in alertness, suggesting that chewing gum enhances worker performance. PMID:26075253

7 CFR 457.131 - Macadamia nut crop insurance provisions.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 6 2012-01-01 2012-01-01 false Macadamia nut crop insurance provisions. 457.131... INSURANCE CORPORATION, DEPARTMENT OF AGRICULTURE COMMON CROP INSURANCE REGULATIONS § 457.131 Macadamia nut crop insurance provisions. The macadamia nut crop insurance provisions for the 2012 and succeeding crop...

7 CFR 457.131 - Macadamia nut crop insurance provisions.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 6 2013-01-01 2013-01-01 false Macadamia nut crop insurance provisions. 457.131... INSURANCE CORPORATION, DEPARTMENT OF AGRICULTURE COMMON CROP INSURANCE REGULATIONS § 457.131 Macadamia nut crop insurance provisions. The macadamia nut crop insurance provisions for the 2012 and succeeding crop...

7 CFR 457.131 - Macadamia nut crop insurance provisions.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 6 2014-01-01 2014-01-01 false Macadamia nut crop insurance provisions. 457.131... INSURANCE CORPORATION, DEPARTMENT OF AGRICULTURE COMMON CROP INSURANCE REGULATIONS § 457.131 Macadamia nut crop insurance provisions. The macadamia nut crop insurance provisions for the 2012 and succeeding crop...

Application of high-pressure homogenization on gums.

PubMed

Belmiro, Ricardo Henrique; Tribst, Alline Artigiani Lima; Cristianini, Marcelo

2018-04-01

High-pressure homogenization (HPH) is an emerging process during which a fluid product is pumped by pressure intensifiers, forcing it to flow through a narrow gap, usually measured in the order of micrometers. Gums are polysaccharides from vegetal, animal or microbial origin and are widely employed in food and chemical industries as thickeners, stabilizers, gelling agents and emulsifiers. The choice of a specific gum depends on its application and purpose because each form of gum has particular values with respect to viscosity, intrinsic viscosity, stability, and emulsifying and gelling properties, with these parameters being determined by its structure. HPH is able to alter those properties positively by inducing changes in the original polymer, allowing for new applications and improvements with respect to the technical properties of gums. This review highlights the most important advances when this process is applied to change polysaccharides from distinct sources and molecular structures, as well as the future challenges that remain. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Tobacco and areca nut chewing--reproductive impairments: an overview.

PubMed

Kumar, Sunil

2013-04-01

A large number of people are using smokeless tobacco and areca nut worldwide. Sufficient data on tobacco smoking have harmful effect on human health and reproduction is available. However, data on the smokeless tobacco and areca nut use on human reproduction is scanty. This overview is an attempt to compose on the consumption of smokeless tobacco and areca nut on human reproduction and some relevant experimental data were also included. The existing studies suggest that tobacco and areca nut chewing alone, together or with other ingredients had reproductive toxic potential. Pregnant women using smokeless tobacco during pregnancy also had adverse effect on pregnancy and its outcome. Thus pregnant women must avoid consumption of any mixture containing areca nut and tobacco in order to protect the pregnancy and outcome. The data suggest that smokeless tobacco use is also harmful as smoking for reproduction and use of areca nut might have further compounded the problem. Copyright © 2012 Elsevier Inc. All rights reserved.

Characterization and in vitro antioxidant activity of Albizia stipulata Boiv. gum exudates.

PubMed

Thanzami, K; Malsawmtluangi, C; Lalhlenmawia, H; Seelan, T Veenus; Palanisamy, Selvamani; Kandasamy, Ruckmani; Pachuau, Lalduhsanga

2015-09-01

The objective of the present study is to characterize the physicochemical properties and to determine the in vitro antioxidant activity of Albizia stipulata Boiv. gum exudates collected from Northeast India. The total carbohydrate, uronic acid and protein contents, monosaccharide composition and the molecular weight distribution of the purified gum was determined. The powder flow property and preliminary compressibility test were performed on the dried gum exudates. Fourier transform infrared spectroscopy (FTIR) study was performed to analyze the functional groups present in the structure. Differential scanning calorimetry (DSC) and thermogravimetry (TGA/DTA) analyses were performed to study the thermal stability of the gum. The antioxidant properties of the gum were evaluated by determining 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl scavenging activities and reducing power. The total carbohydrate and protein contents of the gum were found to be 75.17±3.21% and 2.60±1.05% respectively. The viscosity of 2% aqueous solution of the gum exhibited non-Newtonian type of flow showing pH dependent swelling. Arabinose and galactose were found to be the main monosaccharides present in the gum exudates and the molecular weight distribution of the gum was also found to be polydispersed. Results from DPPH, hydroxyl scavenging and reducing power studies showed the gum possesses antioxidant properties. Copyright © 2015 Elsevier B.V. All rights reserved.

[Oral allergy syndrome due to cashew nuts in the patient without pollinosis].

PubMed

Inomata, Naoko; Osuna, Hiroyuki; Ikezawa, Zenro

2006-01-01

A 26-year-old woman felt tingling on her tongue and itching both in the throat and on the face immediately after she put a cashew nut on her tongue. She had a history of atopic dermatitis and bronchial asthma, but not of pollinosis. CAP-FEIA and skin prick test (SPT) were positive for cashew nuts. The results showed negative for peanuts and other tree nuts than cashew nuts. Consequently, she was diagnosed with oral allergy syndrome due to cashew nuts. In addition, the result of skin prick test with cashew nuts normalized one year after she began avoiding cashew nuts, indicating that cashew nuts allergy would be due to sensitization by itself rather than to cross-reactivity between cashew nuts and pollens in this case.

Measurement and analysis of force-time outputs of pyrotechnic nuts

NASA Technical Reports Server (NTRS)

Neubert, V. H.

1973-01-01

The dynamic loadings produced by two standard pyrotechnic nuts were compared with loadings produced by four recently developed low-shock nuts. The nuts were manufactured by separate contractors. Each nut was given a number designation, the number having no special significance. The results show that the use of the Hopkinson bar to measure force-time outputs of the nuts at stud and housing sides aided greatly in understanding the events occurring in the nuts. Acceleration data appear to be dependable, for the most part, but of more limited value. The low-shock designs show considerable improvement over the standard designs above 4,000 Hz when the results are plotted in shock spectrum form. They involve some penalties with regard to weight and cost.

Vicilin allergens of peanut and tree nuts (walnut, hazelnut and cashew nut) share structurally related IgE-binding epitopes.

PubMed

Barre, Annick; Sordet, Camille; Culerrier, Raphaël; Rancé, Fabienne; Didier, Alain; Rougé, Pierre

2008-03-01

Surface-exposed IgE-binding epitopes of close overall conformation were characterized on the molecular surface of three-dimensional models built for the vicilin allergens of peanut (Ara h 1), walnut (Jug r 2), hazelnut (Cor a 11) and cashew nut (Ana o 1). They correspond to linear stretches of conserved amino acid sequences mainly located along the C-terminus of the polypeptide chains. A glyco-epitope corresponding to an exposed N-glycosylation site could also interfere with the IgE-binding epitopes. All these epitopic regions should participate in the IgE-binding cross-reactivity commonly reported between tree nuts or between peanut and some tree nuts in sensitized individuals. Owing to this epitopic community which constitutes a risk of cross-sensitization, the avoidance or a restricted consumption of other tree nuts should be recommended to peanut-sensitized individuals.

Effect of enzymatic depolymerization on physicochemical and rheological properties of guar gum.

PubMed

Mudgil, Deepak; Barak, Sheweta; Khatkar, B S

2012-09-01

Depolymerization of guar gum using enzymatic hydrolysis was performed to obtain depolymerized guar gum having functional application as soluble dietary fiber. Enzymatic hydrolysis of guar gum significantly affected the physicochemical and rheological characteristics of guar gum. The depolymerized guar gum showed a significant increase in crystallinity index from 3.86% to 13.2% and flow behavior index from 0.31 to 1.7 as compared to native guar gum. Remarkable decrease in intrinsic viscosity and consistency index was also observed from 9 to 0.28 and 4.04 to 0.07, respectively. Results revealed that enzymatic hydrolysis of guar gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency which could make it useful for incorporation in food products as dietary fiber without affecting the rheology, consistency and texture of the products. Copyright © 2012 Elsevier Ltd. All rights reserved.

Preparation and characterization of cross-linked excipient of coprocessed xanthan gum-acacia gum as matrix for sustained release tablets

NASA Astrophysics Data System (ADS)

Surini, Silvia; Wati, Dina Risma; Syahdi, Rezi Riadhi

2018-02-01

Sustained release tablet is solid dosage form which is designed to release drugs slowly in the body. This research was intended to prepare and characterize the cross-linked excipients of co-processed xanthan gum-acacia gum (CL-Co-XGGA) as matrices for sustained release tablets with gliclazide as a model drug. CL-Co-XGGA excipients were cross-linked materials of co-processed excipients of xanthan gum-acacia gum (Co-XGGA) using sodium trimetaphosphate. Co-processed excipients of xanthan gum-acacia gum were prepared in the ratio of each excipient 1:2, 1:1 and 2:1. Co-XGGA and CL-Co-XGGA excipients were characterized physically, chemically and functionally. Then, the sustained release (SR) tablets were formulated by wet granulation method using CL-Co-XGGA excipients as matrices. Also, the dissolution study of the gliclazide SR tablets was carried out in phosphate buffer medium pH 7,4 containing sodium lauryl sulphate 0.2% for 12 hours. The results showed that the degree of substitution (DS) of CL-Co-XGGA 1:2, 1:1, 2:1 excipients were respectively 0.067, 0.082 and 0.08. Besides that, the excipients gel strengths were 14.03, 17.27 and 20,70 gF, respectively. The cross-linked excipients had improved flow properties and swelling capability compared to the Co-XGGA excipients. The results of the gliclazide SR tablets evaluations showed that all tablets were passed all tablet requirements. Moreover, the gliclazide release from SR tablets F1 - F6 revealed the sustained release profile, which was following zero order kinetics (F1, F2, F3, F6) and Higuchi kinetics (F4 and F5). It could be concluded that the obtained CL-Co-XGGA excipients might be used as matrices for sustained release tablets and could retard drug release up to 8 until 32 hours.

Wild capuchin monkeys adjust stone tools according to changing nut properties.

PubMed

Luncz, Lydia V; Falótico, Tiago; Pascual-Garrido, Alejandra; Corat, Clara; Mosley, Hannah; Haslam, Michael

2016-09-14

Animals foraging in their natural environments need to be proficient at recognizing and responding to changes in food targets that affect accessibility or pose a risk. Wild bearded capuchin monkeys (Sapajus libidinosus) use stone tools to access a variety of nut species, including otherwise inaccessible foods. This study tests whether wild capuchins from Serra da Capivara National Park in Brazil adjust their tool selection when processing cashew (Anacardium spp.) nuts. During the ripening process of cashew nuts, the amount of caustic defensive substance in the nut mesocarp decreases. We conducted field experiments to test whether capuchins adapt their stone hammer selection to changing properties of the target nut, using stones of different weights and two maturation stages of cashew nuts. The results show that although fresh nuts are easier to crack, capuchin monkeys used larger stone tools to open them, which may help the monkeys avoid contact with the caustic hazard in fresh nuts. We demonstrate that capuchin monkeys are actively able to distinguish between the maturation stages within one nut species, and to adapt their foraging behaviour accordingly.

Wild capuchin monkeys adjust stone tools according to changing nut properties

PubMed Central

Luncz, Lydia V.; Falótico, Tiago; Pascual-Garrido, Alejandra; Corat, Clara; Mosley, Hannah; Haslam, Michael

2016-01-01

Animals foraging in their natural environments need to be proficient at recognizing and responding to changes in food targets that affect accessibility or pose a risk. Wild bearded capuchin monkeys (Sapajus libidinosus) use stone tools to access a variety of nut species, including otherwise inaccessible foods. This study tests whether wild capuchins from Serra da Capivara National Park in Brazil adjust their tool selection when processing cashew (Anacardium spp.) nuts. During the ripening process of cashew nuts, the amount of caustic defensive substance in the nut mesocarp decreases. We conducted field experiments to test whether capuchins adapt their stone hammer selection to changing properties of the target nut, using stones of different weights and two maturation stages of cashew nuts. The results show that although fresh nuts are easier to crack, capuchin monkeys used larger stone tools to open them, which may help the monkeys avoid contact with the caustic hazard in fresh nuts. We demonstrate that capuchin monkeys are actively able to distinguish between the maturation stages within one nut species, and to adapt their foraging behaviour accordingly. PMID:27624672

Chewing gum modifies state anxiety and alertness under conditions of social stress.

PubMed

Sketchley-Kaye, Kathryn; Jenks, Rebecca; Miles, Christopher; Johnson, Andrew J

2011-11-01

The finding that chewing gum can moderate state anxiety under conditions of acute stress has proved difficult to replicate. The present study examines the extent to which chewing gum can moderate state anxiety under conditions of acute social stress. In a between-participants design, 36 participants completed a task comprising a mock job interview (a variation on the Trier Social Stress Task, which included a mental arithmetic component) while either chewing gum or without chewing gum. Self-rated measures of mood and anxiety were taken at baseline, after a 10-minute presentation preparation stage, after the 10-minute presentation, and following a 5-minute recovery stage. Post-presentation measures reflected increased state anxiety and decreased self-rated calmness and contentedness. Chewing gum attenuated the rise in state anxiety while increasing self-rated alertness. Chewing gum did not affect contentedness or calmness. The findings indicate that chewing gum can act to reduce anxiety under conditions of acute social stress: a finding consistent with Scholey et al. Furthermore, the data add to the growing body of literature demonstrating that chewing gum can increase alertness.

Physicochemical characteristics and antioxidant activity of Prunus cerasoides D. Don gum exudates.

PubMed

Malsawmtluangi, C; Thanzami, K; Lalhlenmawia, H; Selvan, Veenus; Palanisamy, Selvamani; Kandasamy, Ruckmani; Pachuau, Lalduhsanga

2014-08-01

The physicochemical properties and antioxidant activity of Prunus cerasoides D. Don gum exudates was investigated in this study. The total carbohydrate and protein content were found to be 73.72±2.44% and 2.33±1.25%, respectively. Analysis of monosaccharide composition by HPLC-RI system after acid hydrolysis of the gum showed the presence of arabinose, galactose, glucose, rhamnose and xylose. The molecular weight of the gum was also found to be 5.55×10(5)Da. FTIR and DSC studies showed characteristics typical of a natural polysaccharide. The viscosity of 2% aqueous solution of the gum exhibited non-Newtonian type of flow and the gum was also found to show pH dependent swelling. Determination of the angle of repose, Carr's index and Hausner ratio indicate the gum possess fairly good powder flow property. The antioxidant properties of the gum were evaluated by determining DPPH and hydroxyl scavenging activities, reducing power and total phenolic contents which showed the gum possess antioxidant property. Copyright © 2014 Elsevier B.V. All rights reserved.

Effects of Chewing Different Flavored Gums on Salivary Flow Rate and pH.

PubMed

Karami Nogourani, Maryam; Janghorbani, Mohsen; Kowsari Isfahan, Raha; Hosseini Beheshti, Mozhgan

2012-01-01

Chewing gum increases salivary flow rate (SFR) and pH, but differences in preferences of gum flavor may influence SFR and pH. The aim of this paper was to assess the effect of five different flavors of sucrose-free chewing gum on the salivary flow rate and pH in healthy dental students in Isfahan, Iran. Fifteen (7 men and 8 women) healthy dental student volunteers collected unstimulated saliva and then chewed one of five flavored gums for 6 min. The whole saliva was collected and assessed for 6 consecutive days. After unstimulated saliva was collected, stimulated saliva was collected at interval of 0-1, 1-3, and 3-6 minutes after the start of different flavored chewing gums. The SFR and salivary pH were measured. The SFR increased in all five flavored gums at 1, 3, and 6 minutes after start of chewing gums (P < 0.001). The flow rate of all products reached peak in the 1st minute of stimulation, except spearmint-flavored gums which reached peak in the 6th minute. In the 1st minute, the strawberry-flavored gums showed the highest SFR. During 1-3 minutes, strawberry- and apple-flavored gums showed higher SFR, respectively. Only the spearmint- and cinnamon-flavored gum significantly increased salivary pH. Gum flavored can affect the SFR and pH and special flavors can be advised for different individuals according to their oral conditions.

Cognition: the new frontier for nuts and berries.

PubMed

Pribis, Peter; Shukitt-Hale, Barbara

2014-07-01

The inclusion of nuts in the diet is associated with a decreased risk of coronary artery disease, hypertension, gallstones, diabetes, cancer, metabolic syndrome, and visceral obesity. Frequent consumption of berries seems to be associated with improved cardiovascular and cancer outcomes, improved immune function, and decreased recurrence of urinary tract infections; the consumption of nuts and berries is associated with reduction in oxidative damage, inflammation, vascular reactivity, and platelet aggregation, and improvement in immune functions. However, only recently have the effects of nut and berry consumption on the brain, different neural systems, and cognition been studied. There is growing evidence that the synergy and interaction of all of the nutrients and other bioactive components in nuts and berries can have a beneficial effect on the brain and cognition. Regular nut consumption, berry consumption, or both could possibly be used as an adjunctive therapeutic strategy in the treatment and prevention of several neurodegenerative diseases and age-related brain dysfunction. A number of animal and a growing number of human studies show that moderate-duration dietary supplementation with nuts, berry fruit, or both is capable of altering cognitive performance in humans, perhaps forestalling or reversing the effects of neurodegeneration in aging. © 2014 American Society for Nutrition.

Stereo and scanning electron microscopy of in-shell Brazil nut (Bertholletia excelsa H.B.K.): part two-surface sound nut fungi spoilage susceptibility.

PubMed

Scussel, Vildes M; Manfio, Daniel; Savi, Geovana D; Moecke, Elisa H S

2014-11-01

This work reports the in-shell Brazil nut spoilage susceptible morpho-histological characteristics and fungi infection (shell, edible part, and brown skin) through stereo and scanning electron microscopies (SEM). The following characteristics related to shell (a) morphology-that allow fungi and insects' entrance to inner nut, and (b) histology-that allow humidity absorption, improving environment conditions for living organisms development, were identified. (a.1) locule in testae-the nut navel, which is a cavity formed during nut detaching from pods (located at 1.0 to 2.0/4th of the shell B&C nut faces linkage). It allows the nut brown skin (between shell and edible part) first contact to the external environment, through the (a.2) nut channel-the locule prolongation path, which has the water/nutrients cambium function for their transport and distribution to the inner seed (while still on the tree/pod). Both, locule followed by the channel, are the main natural entrance of living organisms (fungi and insects), including moisture to the inner seed structures. In addition, the (a.3) nut shell surface-which has a crinkled and uneven surface morphology-allows water absorption, thus adding to the deterioration processes too. The main shell histological characteristic, which also allows water absorption (thus improving environment conditions for fungi proliferation), is the (b.1) cell wall porosity-the multilayered wall and porous rich cells that compose the shell faces double tissue layers and the (b.2) soft tissue-the mix of tissues 2 faces corner/linkage. This work also shows in details the SEM nut spoilage susceptible features highly fungi infected with hyphae and reproductive structures distribution. © 2014 Institute of Food Technologists®

Compatibility of chewing gum excipients with the amino acid L-cysteine and stability of the active substance in directly compressed chewing gum formulation.

PubMed

Kartal, Alma; Björkqvist, Mikko; Lehto, Vesa-Pekka; Juppo, Anne Mari; Marvola, Martti; Sivén, Mia

2008-09-01

Using L-cysteine chewing gum to eliminate carcinogenic acetaldehyde in the mouth during smoking has recently been introduced. Besides its efficacy, optimal properties of the gum include stability of the formulation. However, only a limited number of studies exist on the compatibility of chewing gum excipients and stability of gum formulations. In this study we used the solid-state stability method, Fourier transform infrared spectroscopy and isothermal microcalorimetry to investigate the interactions between L-cysteine (as a free base or as a salt) and excipients commonly used in gum. These excipients include xylitol, sorbitol, magnesium stearate, Pharmagum S, Every T Toco and Smily 2 Toco. The influence of temperature and relative humidity during a three-month storage period on gum formulation was also studied. Cysteine alone was stable at 25 degrees C/60% RH and 45 degrees C/75% RH whether stored in open or closed glass ambers. As a component of binary mixtures, cysteine base remained stable at lower temperature and humidity but the salt form was incompatible with all the studied excipients. The results obtained with the different methods corresponded with each other. At high temperature and humidity, excipient incompatibility with both forms of cysteine was obvious. Such sensitivity to heat and humidity during storage was also seen in studies on gum formulations. It was also found that cysteine is sensitive to high pressure and increase in temperature induced by compression. The results suggest that the final product should be well protected from temperature and humidity and, for example, cooling process before compression should be considered.

Gum and deposit formation from jet turbine and diesel fuels

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

Mayo, F.R.; Lan, B.Y.

1983-09-01

The present paper describes measurements of rates of oxidation and soluble gum formation in both pure hydrocarbons and in mixed hydrocarbon fuels. Some patterns which appear can be explained on the basis of what is known about co-oxidation of hydrocarbon mixtures. The oxidations were conducted in an oil bath at 130/sup 0/C. Gum formation is closely associated with oxidation. The compounds that copolymerize with oxygen to produce polyperoxides require the least amount of oxygen to yield a mg of gum; among other pure hydrocarbons and fuels, the rates of gum formation and oxygen absorption decrease together. The most useful approachmore » to understanding and reducing gum and deposit formation will come through understanding the effects of condensed aromatic and heterocyclic compounds on the oxidation rates of fuels. 4 figures. 4 tables.« less

Fixtures Hold Nuts During Tightening Of Bolts

NASA Technical Reports Server (NTRS)

Gyekenyesi, John Z.

1993-01-01

Two fixtures designed for use on cross-head of tensile testing machine simplify adjustments of crosshead to accommodate specimens of various lengths. Two cagelike fixtures hold pairs of nuts, preventing nuts from turning while bolts are tightened. Enable one person acting alone to tighten bolts.

In situ effect of CPP-ACP chewing gum upon erosive enamel loss

PubMed Central

de ALENCAR, Catarina Ribeiro Barros; de OLIVEIRA, Gabriela Cristina; MAGALHÃES, Ana Carolina; BUZALAF, Marília Afonso Rabelo; MACHADO, Maria Aparecida de Andrade Moreira; HONÓRIO, Heitor Marques; RIOS, Daniela

2017-01-01

Abstract Casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) is able to increase salivary calcium and phosphate levels at an acidic pH. Previous studies demonstrated that a CPP-ACP chewing gum was able to enhance the re-hardening of erosion lesions, but could not diminish enamel hardness loss. Therefore, there is no consensus regarding the effectiveness of CPP-ACP on dental erosion. Objective This in situ study investigated the ability of a CPP-ACP chewing gum in preventing erosive enamel loss. Material and Methods: During three experimental crossover phases (one phase per group) of seven days each, eight volunteers wore palatal devices with human enamel blocks. The groups were: GI – Sugar free chewing gum with CPP-ACP; GII – Conventional sugar free chewing gum; and GIII – No chewing gum (control). Erosive challenge was extraorally performed by immersion of the enamel blocks in cola drink (5 min, 4x/day). After each challenge, in groups CPP and No CPP, volunteers chewed one unit of the corresponding chewing gum for 30 minutes. Quantitative analysis of enamel loss was performed by profilometry (µm). Data were analyzed by Repeated-Measures ANOVA and Tukey’s test (p<0.05). Results The use of chewing gum (CPP and No CPP) resulted in lower erosive enamel loss compared with the control group (p<0.05). CPP-ACP chewing gum (CPP) did not improve the protection against erosive enamel loss compared with conventional chewing gum (No CPP) (p>0.05). Conclusion The CPP-ACP chewing gum was not able to enhance the anti-erosive effect of conventional chewing gum against enamel loss. PMID:28678944

Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

PubMed Central

Shakerardekani, Ahmad; Karim, Roselina; Ghazali, Hasanah Mohd; Chin, Nyuk Ling

2013-01-01

Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from nuts that are ground into paste. Roasting and milling (particle size reduction) are two important stages for the production of nut spreads that affected the textural, rheological characteristic and overall quality of the nut spread. Textural, color, and flavor properties of nut spreads play a major role in consumer appeal, buying decisions and eventual consumption. Stability of nut spreads is influenced by its particle size. Proper combination of ingredients (nut paste, sweetener, vegetable oil and protein sources) is also required to ensure a stable nut spread product is produced. Most of the nut spreads behaved like a non-Newtonian pseudo-plastic fluid under yield stress which help the producers how to start pumping and stirring of the nut spreads. Similar to other high oil content products, nut spreads are susceptible to autoxidation. Their oxidation can be controlled by application of antioxidants, using processing techniques that minimize tocopherol and other natural antioxidant losses. PMID:23429239

Update on the healthful lipid constituents of commercially important tree nuts.

PubMed

Robbins, Katherine S; Shin, Eui-Cheol; Shewfelt, Robert L; Eitenmiller, Ronald R; Pegg, Ronald B

2011-11-23

Uncharacteristic of most whole foods, the major component of tree nuts is lipid; surprisingly, information on the lipid constituents in tree nuts has been sporadic and, for the most part, not well reported. Most published papers focus on only one nut type, or those that report a cultivar lack a quality control program, thus making data comparisons difficult. The present study was designed to quantify the healthful lipid constituents of 10 different types of commercially important tree nuts (i.e., almonds, black walnuts, Brazil nuts, cashews, English walnuts, hazelnuts, macadamias, pecans, pine nuts, and pistachios) according to standardized, validated methods. The total lipid content of each nut type ranged from 44.4 ± 1.9% for cashews to 77.1 ± 1.7% for macadamias. As expected, the major fatty acids present in the tree nuts were unsaturated: oleic (18:1 ω9) and linoleic (18:2 ω6) acids. A majority of the lipid extracts contained <10% saturated fatty acids with the exceptions of Brazil nuts (24.5%), cashews (20.9%), macadamias (17.1%), and pistachios (13.3%). The total tocopherol (T) content ranged from 1.60 ± 1.27 mg/100 g nutmeat in macadamias to 32.99 ± 0.78 in black walnuts. The predominant T isomers in the nut types were α- and γ-T. Tocotrienols were also detected, but only in 6 of the 10 nut types (i.e., Brazil nut, cashews, English walnuts, macadamias, pine nuts, and pistachios). In most cases, total phytosterol contents were greater in the present study than reported in peer-reviewed journal papers and the USDA National Nutrient Database for Standard Reference, which is attributed to total lipid extraction and the inclusion of steryl glucosides in the analysis; the levels were highest for pistachios (301.8 ± 15.4 mg/100 g nutmeat) and pine nuts (271.7 ± 9.1 mg/100 g nutmeat). Minor sterols were also quantified and identified using GC-FID and GC-MS techniques.

Identification of peanuts and tree nuts: are allergists smarter than their patients?

PubMed

Kao, Leon; Bhangoo, Parmbir S; Roy, Lonnie; Bird, J Andrew

2013-10-01

It has been reported that peanut- or tree nut-allergic individuals and their guardians are poorly capable of differentiating various tree nuts and peanuts. No information exists on the ability of allergists to differentiate peanuts and tree nuts. To measure the ability of allergists and other specialists within the allergy and immunology field to identify various types of tree nuts and peanuts. A nut box with a clear cover was constructed and contained various tree nuts and peanuts in shelled and unshelled forms. Attendees at the 2012 national meeting of the American Academy of Allergy, Asthma, and Immunology were offered participation by viewing the nut box and filling in their responses to a questionnaire. A similar procedure was conducted in the Food Allergy Center at Children's Medical Center (Dallas, TX) for guardians of children with and without peanut or tree nut allergies. Allergists were better able to identify and differentiate tree nuts and peanuts than guardians of peanut- or tree nut-allergic children, guardians of children without food allergies, and allergy and immunology fellows in training. It is important for allergists to educate peanut- and tree nut-allergic individuals and their guardians on the proper avoidance of peanuts and tree nuts. This includes education in the ability to identify peanuts and tree nuts. In addition, allergy and immunology fellows in training may benefit from education in proper peanut and tree nut identification. Copyright © 2013 American College of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

Effects of chewing gum on mood, learning, memory and performance of an intelligence test.

PubMed

Smith, Andrew

2009-04-01

Recent research suggests that chewing gum may increase alertness and lead to changes in cognitive performance. The present study examined effects of chewing gum on these functions within the context of a single study. This study had four main aims. The first was to examine whether chewing gum improved learning and memory of information in a story. The second aim was to determine whether chewing gum improved test performance on a validated intellectual task (the Alice Heim task). A third aim was to determine whether chewing gum improved performance on short memory tasks (immediate and delayed recall of a list of words, delayed recognition memory, retrieval from semantic memory, and a working memory task). The final aim was to determine whether chewing gum improved mood (alertness, calm and hedonic tone). A cross-over design was used with gum and no-gum sessions being on consecutive weeks. In each week, volunteers attended for two sessions, two days apart. The first session assessed mood, immediate recall of information from a story and performance on short memory tasks. The second session assessed mood, delayed recall of information from a story and performance of an intelligence test (the Alice Heim test). There were no significant effects of chewing gum on any aspect of recall of the story. Chewing gum improved the accuracy of performing the Alice Heim test which confirms the benefits of gum on test performance seen in an earlier study. Chewing gum had no significant effect on the short memory tasks. Chewing gum increased alertness at the end of the test session in both parts of the study. This effect was in the region of a 10% increase and was highly significant (P < 0.001). The results of this study showed that chewing gum increases alertness. In contrast, no significant effects of chewing gum were observed in the memory tasks. Intellectual performance was improved in the gum condition. Overall, the results suggest further research on the alerting effects of

Xylitol gum and maternal transmission of mutans streptococci.

PubMed

Nakai, Y; Shinga-Ishihara, C; Kaji, M; Moriya, K; Murakami-Yamanaka, K; Takimura, M

2010-01-01

An important caries prevention strategy for children includes measures to interfere with transmission of mutans streptococci (MS). This study confirmed the effectiveness of maternal early exposure to xylitol chewing gum on mother-child transmission of MS. After screening, 107 pregnant women with high salivary MS were randomized into two groups: xylitol gum (Xylitol; n = 56) and no gum (Control; n = 51) groups. Maternal chewing started at the sixth month of pregnancy and terminated 13 months later in the Xylitol group. Outcome measures were the presence of MS in saliva or plaque of the children until age 24 months. The Xylitol-group children were significantly less likely to show MS colonization than Control-group children aged 9-24 months. The Control-group children acquired MS 8.8 months earlier than those in the Xylitol group, suggesting that maternal xylitol gum chewing in Japan shows beneficial effects similar to those demonstrated in Nordic countries.

Chitosan/cashew gum nanogels for essential oil encapsulation.

PubMed

Abreu, Flávia O M S; Oliveira, Erick F; Paula, Haroldo C B; de Paula, Regina C M

2012-08-01

Nanogels based on chitosan and cashew gum were prepared and loaded with Lippia sidoides oil. Several parameters such as cashew gum concentration and relative oil content in the matrix had their influence on nanogel properties investigated. Nanogels were characterized regarding their morphologies, particle size distributions, zeta potential, Fourier transform infrared spectroscopy and essential oil contents. The release profile was investigated by UV/vis spectroscopy and its efficacy was determined through bioassays. Results showed that samples designed using relative ratios matrix:oil 10:2, gum:chitosan 1:1 and 5% gum concentration showed high loading (11.8%) and encapsulation efficiency (70%). Nanogels were found to exhibit average sizes in the range 335-558 nm. In vitro release profiles showed that nanoparticles presented slower and sustained release. Bioassays showed that larval mortality was related mainly to oil loading, with samples presenting more effective larvicide efficacies than the pure L. sidoides oil. Copyright © 2012 Elsevier Ltd. All rights reserved.

Characterization of Chilean hazel nut sweet cookies.

PubMed

Villarroel, M; Biolley, E; Bravo, S; Carrasco, P; Ríos, P

1993-05-01

A series of studies were carried out to test the effect of the incorporation of Chilean hazel nut flour in sweet cookies at the levels of 0%, 5%, 10%, 15% and 20%. The proximate chemical analysis of the different flour mixtures showed a regular increase from 7.2 to 12.2%, 14.5% to 18.8% and 1% to 2.2%, respectively, decreasing at the same time with the percentages of water and carbohydrates. Chemical amino acid scores of leucine and threonine in wheat flour improved with the incorporation of Chilean hazel nut flour. The farinographic evaluation made to the different blends showed several changes occurred with the incorporation of Chilean hazel nut flour to wheat flour. These included increase in water absorption, decrease in dough developing time and weakening of the dough. Sensory characteristics such as appearance, texture, flavor and also acceptability improved with the incorporation of Chilean hazel nut flour into the cookie formulas.

Brazilian nut consumption by healthy volunteers improves inflammatory parameters.

PubMed

Colpo, Elisângela; Dalton D A Vilanova, Carlos; Reetz, Luiz Gustavo B; Duarte, Marta M M F; Farias, Iria Luiza G; Meinerz, Daiane F; Mariano, Douglas O C; Vendrusculo, Raquel G; Boligon, Aline A; Dalla Corte, Cristiane L; Wagner, Roger; Athayde, Margareth L; da Rocha, João Batista T

2014-04-01

The aim of this study was to investigate the effect of a single dose of Brazil nuts on the inflammatory markers of healthy individuals. A randomized crossover study was conducted with 10 healthy individuals (mean age 24.7 ± 3.4 y). Each individual was tested four times regarding intake of different portions of Brazil nuts: 0, 5, 20 and 50 g. At each testing period, peripheral blood was collected before and at 1, 3, 6, 9, 24, and 48 h after intake of nuts, as well as at 5 and 30 d after intake of various Brazil nut portions. Blood samples were tested for high-sensitivity to C-reactive protein, interleukin (IL)-1, IL-6, IL-10, tumor necrosis factor (TNF)-α, and interferon (IFN)-γ, aspartate and alanine aminotransferases, albumin, total protein, alkaline phosphatase, gamma-glutamyltransferase, urea, and creatinine. Consumption of nuts did not affect biochemical parameters for liver and kidney function, indicating absence of hepatic and renal toxicity. A single intake of Brazil nuts (20 or 50 g) caused a significant decrease in serum IL-1, IL-6, TNF-α, and IFN-γ levels (P < 0.05), whereas serum levels of IL-10 were significantly increased (P < 0.05). The results indicate a long-term decrease in inflammatory markers after a single intake of large portions of Brazil nuts in healthy volunteers. Therefore, the long-term effect of regular Brazil nut consumption on inflammatory markers should be better investigated. Copyright © 2014 Elsevier Inc. All rights reserved.

Investigation of failure to separate an Inconel 718 frangible nut

NASA Technical Reports Server (NTRS)

Hoffman, William C., III; Hohmann, Carl

1994-01-01

The 2.5-inch frangible nut is used in two places to attach the Space Shuttle Orbiter to the External Tank. It must be capable of sustaining structural loads and must also separate into two pieces upon command. Structural load capability is verified by proof loading each flight nut, while ability to separate is verified on a sample of a production lot. Production lots of frangible nuts beginning in 1987 experienced an inability to reliably separate using one of two redundant explosive boosters. The problems were identified in lot acceptance tests, and the cause of failure has been attributed to differences in the response of the Inconel 718. Subsequent tests performed on the frangible nuts resulted in design modifications to the nuts along with redesign of the explosive booster to reliably separate the frangible nut. The problem history along with the design modifications to both the explosive booster and frangible nut are discussed in this paper. Implications of this failure experience impact any pyrotechnic separation system involving fracture of materials with respect to design margin control and lot acceptance testing.

Xylitol Chewing Gums on the Market: Do They Prevent Caries?

PubMed

Alanzi, Abrar; Soderling, Eva; Varghese, Anisha; Honkala, Eino

To measure the xylitol content in sugar-free chewing gums available on the market in Gulf Cooperation Council (GCC) countries in the Middle East, in order to identify those products that can provide the recommended daily dose of xylitol for caries prevention (6-7 g). Acid production from chewing gums was also measured in vitro and in vivo. Twenty-one chewing gums containing xylitol were identified and collected from the GCC market (Kuwait, Bahrain, Qatar, Saudi Arabia, UAE and Oman). Xylitol was extracted and its concentration was analysed using a special enzymatic kit. The pH of extracts was measured during 30-min incubation with Streptococcus mutans. Changes in saliva and plaque pH were noted in four subjects after the consumption of highly concentrated xylitol gums. The xylitol content in grams was clearly mentioned only on one product's label. Twelve products stated the percentage of xylitol (3.5% to 35%). The rest did not specify the amount. The mean measured weight of one piece of gum was 1.67 ± 0.38 g. The mean measured xylitol content/piece was 0.33 ± 0.21 g. Xylitol content was < 0.3 g/ piece in 9 products, 0.3-0.5 g in 7 and > 0.5 g in 5 products. None of the highly concentrated xylitol gums showed a pH drop in vitro or in vivo. One chewing gum, containing xylitol and glucose, resulted in a low pH level (< 5.5) when tested in vitro. The majority of xylitol chewing gums sold on the GCC market do not provide the consumers with the recommended daily dose of xylitol for caries prevention. Clear, accurate labeling is recommended.

The effects of gum chewing while walking on physical and physiological functions.

PubMed

Hamada, Yuka; Yanaoka, Takuma; Kashiwabara, Kyoko; Kurata, Kuran; Yamamoto, Ryo; Kanno, Susumu; Ando, Tomonori; Miyashita, Masashi

2018-04-01

[Purpose] This study examined the effects of gum chewing while walking on physical and physiological functions. [Subjects and Methods] This study enrolled 46 male and female participants aged 21-69 years. In the experimental trial, participants walked at natural paces for 15 minutes while chewing two gum pellets after a 1-hour rest period. In the control trial, participants walked at natural paces for 15 minutes after ingesting powder containing the same ingredient, except the gum base, as the chewing gum. Heart rates, walking distances, walking speeds, steps, and energy expenditure were measured. [Results] Heart rates during walking and heart rate changes (i.e., from at rest to during walking) significantly increased during the gum trial compared with the control trial. Walking distance, walking speed, walking heart rate, and heart rate changes in male participants and walking heart rate and heart rate changes in female participants were significantly higher during the gum trial than the control trial. In middle-aged and elderly male participants aged ≥40 years, walking distance, walking speed, steps, and energy expenditure significantly increased during the gum trial than the control trial. [Conclusion] Gum chewing while walking measurably affects physical and physiological functions.

The effect of chewing gum's flavor on salivary flow rate and pH.

PubMed

Karami-Nogourani, Maryam; Kowsari-Isfahan, Raha; Hosseini-Beheshti, Mozhgan

2011-12-01

Chewing sugar-free gums is a convenient way to increase salivary flow. Salivary flow increases in response to both gustatory (taste) and mechanical (chewing) stimuli, and chewing gum can provide both of these stimuli. The aim of this study was to compare the effect of five different flavors of sugar-free chewing gum on the salivary flow rate (SFR) and pH. Fifteen dental students volunteered at the same time on six consecutive days, to collect one minute unstimulated saliva. After five minutes, while some volunteers continued to collect only unstimulated saliva, the others asked to start chewing one of the five flavored gums randomly. The flavors were spearmint, cinnamon, watermelon, strawberry, and apple. The whole saliva was collected over time periods of 0 - 1, 1 - 3, and 3 - 6 minutes, and the SFR and pH were also measured. The data were subjected to pair t-test, repeated-measures analysis of variance, and Duncan tests. Compared to the unstimulated rate, all five different flavored gums significantly increased the SFR within six minutes. Although the flow rate peaked during the first minute of stimulation with all five products, it reduced gradually, but still remained above the unstimulated saliva, after six minutes. In the first minute, the strawberry-flavored gums showed the highest weight, yet, it only induced a significantly higher SFR compared to the cinnamon-flavored gums. During one to three minutes, strawberry and apple-flavored gums showed significantly higher SFR, respectively, compared to cinnamon-flavored gums. There were no significant differences in the flow rates elicited by each flavored gum through the three-to-six minute interval, although the spearmint-flavored gums induced slightly higher SFR. Only the spearmint and cinnamon-flavored gum significantly increased the salivary pH. Gum flavor can affect the SFR and special flavors may be advised for different individuals according to their oral conditions.

Electrospray-assisted drying of live probiotics in acacia gum microparticles matrix.

PubMed

Zaeim, Davood; Sarabi-Jamab, Mahboobe; Ghorani, Behrouz; Kadkhodaee, Rassoul; Tromp, R Hans

2018-03-01

Acacia gum solution was employed as a carrier for electrospray-assisted drying of probiotic cells. To optimize the process, effect of gum concentration, thermal sterilization as a prerequisite for microbial studies, and surfactant addition on physical properties of feed solution was investigated. Increasing gum concentration from 20 to 40 wt.% led to a viscosity increase, whilst surface tension did not change meaningfully and electrical conductivity declined after an increasing trend up to 30 wt.% of the gum. Thermal sterilization increased the viscosity without any significant effect on the conductivity and surface tension. Surfactant addition reduced the surface tension and conductivity but the viscosity increased. Highly uniform particles were formed by electrospray-assisted drying of autoclaved 35 wt.% acacia gum solution containing 1 wt.% Tween 80. Thermal sterilization and surfactant addition improved electrospray-ability of acacia gum solution. Bacterial count showed that more than 96 percent of probiotic cells passed the process viably. Copyright © 2017 Elsevier Ltd. All rights reserved.

Locust bean gum: processing, properties and food applications--a review.

PubMed

Barak, Sheweta; Mudgil, Deepak

2014-05-01

Locust bean gum or carob gum is a galactomannan obtained from seed endosperm of carob tree i.e. Ceratonia siliqua. It is widely utilized as an additive in various industries such as food, pharmaceuticals, paper, textile, oil well drilling and cosmetics. Industrial applications of locust bean gum are due to its ability to form hydrogen bonding with water molecule. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer due to its dietary fiber action. This article focuses on production, processing, composition, properties, food applications and health benefits of locust bean gum. Copyright © 2014 Elsevier B.V. All rights reserved.

Effect of guar gum added to the diet of patients with duodenal ulcer.

PubMed

Harju, E J; Larmi, T K

1985-01-01

In a randomized, double-blind, controlled clinical study, the effects of 5 g of guar gum, a dietary fiber composed of galactose and mannose, or placebo added to the diet of 20 patients with duodenal ulcer for 1 wk each were examined. Ten patients derived evident benefit and five some help from guar gum, on comparing symptoms during administration of guar gum with those experienced earlier or during the placebo week, whereas four patients found that neither guar gum nor placebo had any effect (p less than 0.001). The beneficial effect was associated with increased feelings of repletion after meals. Patients with fewest symptoms benefited only slightly, or not at all, from guar gum. In one patient, guar gum abolished pain felt earlier and on placebo, but also caused severe gastric retention after meals. This patient had pyloric stenosis. In patients who were intolerant to berries, fruits, sugar, sweet rolls, and pizza these foodstuffs were better tolerated during guar gum administration. The diarrhea which occurs in some patients ingesting guar gum was avoided by giving low initial doses. In three patients unpalatability of guar gum was a minor complaint. It is concluded that guar gum is helpful to many patients with uncomplicated duodenal ulcer, but that it is harmful to those having increased gastric emptying, eg, pyloric stenosis patients, and that guar gum may exert its effects by increasing gastric emptying time.

Cylinder valve packing nut studies

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

Blue, S.C.

1991-12-31

The design, manufacture, and use of cylinder valve packing nuts have been studied to improve their resistance to failure from stress corrosion cracking. Stress frozen photoelastic models have been analyzed to measure the stress concentrations at observed points of failure. The load effects induced by assembly torque and thermal expansion of stem packing were observed by strain gaging nuts. The effects of finishing operations and heat treatment were studied by the strain gage hole boring and X-ray methods. Modifications of manufacturing and operation practices are reducing the frequency of stress corrosion failures.

Development of a lexicon for cashew nuts

USDA-ARS?s Scientific Manuscript database

A lexicon of flavor and texture terms was developed to describe the sensory characteristics of cashew nuts. A highly-trained and experienced descriptive analysis panel (n = 10, ages 22-58 each with at least 60 hours of descriptive work in nuts) was used to create the lexicon for cashews. After ini...

How nut and seed butters are processed

USDA-ARS?s Scientific Manuscript database

This month's food processing column follows the theme "How Is It Porcessed?". It will explore how nut and seed butters are processed. In recent years a variety of new nut and seed butters have entered the marketplace. Their predecessor, peanut butter, as well as these new products and the process...

Palauans who chew betel nut: social impact of oral disease.

PubMed

Quinn Griffin, M T; Mott, M; Burrell, P M; Fitzpatrick, J J

2014-03-01

Chewing betel nut is a tradition extending from Southeast Asia to the Pacific. Globally, betel nut is the fourth main psychotropic substance containing a stimulant, arecoline, that has a similar effect to nicotine. In Palau, there is broad acceptance of betel nut chewing. One of the largest immigrant groups in Hawaii is the Palauans. Chewing betel nut has significant social implications that make it difficult for those who engage in this practice to separate potential oral disease from the social importance. However, little is known about the social impact of oral disease from chewing betel nut on Palauans in Hawaii. The study aimed to describe the perceptions of betel-chewing Palauans in Hawaii regarding betel nut and to determine the social impact of oral disease among these individuals. Descriptive study conducted on the island of Oahu, Hawaii with 30 adult Palauans. Data were collected using the Oral Health Impact Profile-14 to measure perceptions of social impact of oral disease on well-being. Demographic and general health information was collected. Participants perceived little negative social impact of oral disease on well-being. Families, peers and society exert a strong influence on the decision to chew betel nut, a known carcinogen. Participants in this study showed little concern on the impact of betel nut chewing on their oral health. They continue the habit in spite of the awareness of potential for oral disease. Nurses face challenges in educating Palauans about the negative aspects of betel nut, particularly those related to oral health especially when they do not perceive problems. Nurses must be involved in the development of health policies to design and implement strategies to promote behavioural change, and to ensure clinical services that are culturally sensitive to betel nut chewers. © 2014 International Council of Nurses.

Determination of aflatoxin risk components for in-shell Brazil nuts.

PubMed

Vargas, E A; dos Santos, E A; Whitaker, T B; Slate, A B

2011-09-01

A study was conducted on the risk from aflatoxins associated with the kernels and shells of Brazil nuts. Samples were collected from processing plants in Amazonia, Brazil. A total of 54 test samples (40 kg) were taken from 13 in-shell Brazil nut lots ready for market. Each in-shell sample was shelled and the kernels and shells were sorted in five fractions: good kernels, rotten kernels, good shells with kernel residue, good shells without kernel residue, and rotten shells, and analysed for aflatoxins. The kernel:shell ratio mass (w/w) was 50.2/49.8%. The Brazil nut shell was found to be contaminated with aflatoxin. Rotten nuts were found to be a high-risk fraction for aflatoxin in in-shell Brazil nut lots. Rotten nuts contributed only 4.2% of the sample mass (kg), but contributed 76.6% of the total aflatoxin mass (µg) in the in-shell test sample. The highest correlations were found between the aflatoxin concentration in in-shell Brazil nuts samples and the aflatoxin concentration in all defective fractions (R(2)=0.97). The aflatoxin mass of all defective fractions (R(2)=0.90) as well as that of the rotten nut (R(2)=0.88) were also strongly correlated with the aflatoxin concentration of the in-shell test samples. Process factors of 0.17, 0.16 and 0.24 were respectively calculated to estimate the aflatoxin concentration in the good kernels (edible) and good nuts by measuring the aflatoxin concentration in the in-shell test sample and in all kernels, respectively. © 2011 Taylor & Francis

The Gum Nebula and Related Problems

NASA Technical Reports Server (NTRS)

1973-01-01

Proceedings of a symposium concerning the Gum Nebula (GN) and related topics are reported. Papers presented include: Colin Gum and the discovery of the GN; identification of the GN as the fossil Stromgren sphere of Vela X Supernova; size and shape of GN; formation of giant H-2 regions following supernova explosions; radio astronomy Explorer 1 observations of GN; cosmic ray effects in the GN; low intensity H beta emission from the interstellar medium; and how to recognize and analyze GN. Astronomical charts and diagrams are included.

Modified gum arabic cross-linked gelatin scaffold for biomedical applications.

PubMed

Sarika, P R; Cinthya, Kuriakose; Jayakrishnan, A; Anilkumar, P R; James, Nirmala Rachel

2014-10-01

The present work deals with development of modified gum arabic cross-linked gelatin scaffold for cell culture. A new biocompatible scaffold was developed by cross-linking gelatin (Gel) with gum arabic, a polysaccharide. Gum arabic was subjected to periodate oxidation to obtain gum arabic aldehyde (GAA). GAA was reacted with gelatin under appropriate pH to prepare the cross-linked hydrogel. Cross-linking occurred due to Schiff's base reaction between aldehyde groups of oxidized gum arabic and amino groups of gelatin. The scaffold prepared from the hydrogel was characterized by swelling properties, degree of cross-linking, in vitro degradation and scanning electron microscopy (SEM). Cytocompatibility evaluation using L-929 and HepG2 cells confirmed non-cytotoxic and non-adherent nature of the scaffold. These properties are essential for generating multicellular spheroids and hence the scaffold is proposed to be a suitable candidate for spheroid cell culture. Copyright © 2014 Elsevier B.V. All rights reserved.

The phytochemical composition and antioxidant actions of tree nuts

PubMed Central

Bolling, Bradley W; McKay, Diane L; Blumberg, Jeffrey B

2016-01-01

In addition to being a rich source of several essential vitamins and minerals, mono- and polyunsaturated fatty acids, and fiber, most tree nuts provide an array of phytochemicals that may contribute to the health benefits attributed to this whole food. Although many of these constituents remain to be fully identified and characterized, broad classes include the carotenoids, hydrolyzable tannins, lignans, naphthoquinones, phenolic acids, phytosterols, polyphenols, and tocopherols. These phytochemicals have been shown to possess a range of bioactivity, including antioxidant, antiproliferative, anti-inflammatory, antiviral, and hypocholesterolemic properties. This review summarizes the current knowledge of the carotenoid, phenolic, and tocopherol content of tree nuts and associated studies of their antioxidant actions in vitro and in human studies. Tree nuts are a rich source of tocopherols and total phenols and contain a wide variety of flavonoids and proanthocyanidins. In contrast, most tree nuts are not good dietary sources of carotenoids and stilbenes. Phenolic acids are present in tree nuts but a systematic survey of the content and profile of these compounds is lacking. A limited number of human studies indicate these nut phytochemicals are bioaccessible and bioavailable and have antioxidant actions in vivo. PMID:20199996

Ultrasound assisted enzymatic depolymerization of aqueous guar gum solution.

PubMed

Prajapat, Amrutlal L; Subhedar, Preeti B; Gogate, Parag R

2016-03-01

The present work investigates the effectiveness of application of low intensity ultrasonic irradiation for the intensification of enzymatic depolymerization of aqueous guar gum solution. The extent of depolymerization of guar gum has been analyzed in terms of intrinsic viscosity reduction. The effect of ultrasonic irradiation on the kinetic and thermodynamic parameters related to the enzyme activity as well as the intrinsic viscosity reduction of guar gum using enzymatic approach has been evaluated. The kinetic rate constant has been found to increase with an increase in the temperature and cellulase loading. It has been observed that application of ultrasound not only enhances the extent of depolymerization but also reduces the time of depolymerization as compared to conventional enzymatic degradation technique. In the presence of cellulase enzyme, the maximum extent of depolymerization of guar gum has been observed at 60 W of ultrasonic rated power and ultrasonic treatment time of 30 min. The effect of ultrasound on the kinetic and thermodynamic parameters as well as the molecular structure of cellulase enzyme was evaluated with the help of the chemical reaction kinetics model and fluorescence spectroscopy. Application of ultrasound resulted in a reduction in the thermodynamic parameters of activation energy (Ea), enthalpy (ΔH), entropy (ΔS) and free energy (ΔG) by 47%, 50%, 65% and 1.97%, respectively. The changes in the chemical structure of guar gum treated using ultrasound assisted enzymatic approach in comparison to the native guar gum were also characterized by FTIR. The results revealed that enzymatic depolymerization of guar gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency index without any change in the core chemical structure which could make it useful for incorporation in food products. Copyright © 2015 Elsevier B.V. All rights reserved.

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum

PubMed Central

Segura-Campos, Maira Rubi; Ciau-Solís, Norma; Rosado-Rubio, Gabriel; Chel-Guerrero, Luis; Betancur-Ancona, David

2014-01-01

Chia (Salvia hispanica L.) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content. Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems. The gum extracted from chia seeds was characterized to determine their quality and potential as functional food additives. The extracted chia gum contained 26.2% fat and a portion was submitted to fat extraction, producing two fractions: gum with fat (FCG) and gum partly defatted (PDCG). Proximal composition and physicochemical characterization showed these fractions to be different (P < 0.05). The PDCG had higher protein, ash, and carbohydrates content than the FCG, in addition to higher water-holding (110.5 g water/g fiber) and water-binding capacities (0.84 g water/g fiber). The FCG had greater oil-holding capacity (25.7 g oil/g fiber) and water absorption capacity (44 g water/g fiber). In dispersion trials, the gums exhibited a non-Newtonian fluid behavior, specifically shear thinning or pseudoplastic type. PDCG had more viscosity than FCG. Chia seed is an excellent natural source of gum with good physicochemical and functional qualities, and is very promising for use in food industry. PMID:26904622

The effects of gum chewing while walking on physical and physiological functions

PubMed Central

Hamada, Yuka; Yanaoka, Takuma; Kashiwabara, Kyoko; Kurata, Kuran; Yamamoto, Ryo; Kanno, Susumu; Ando, Tomonori; Miyashita, Masashi

2018-01-01

[Purpose] This study examined the effects of gum chewing while walking on physical and physiological functions. [Subjects and Methods] This study enrolled 46 male and female participants aged 21–69 years. In the experimental trial, participants walked at natural paces for 15 minutes while chewing two gum pellets after a 1-hour rest period. In the control trial, participants walked at natural paces for 15 minutes after ingesting powder containing the same ingredient, except the gum base, as the chewing gum. Heart rates, walking distances, walking speeds, steps, and energy expenditure were measured. [Results] Heart rates during walking and heart rate changes (i.e., from at rest to during walking) significantly increased during the gum trial compared with the control trial. Walking distance, walking speed, walking heart rate, and heart rate changes in male participants and walking heart rate and heart rate changes in female participants were significantly higher during the gum trial than the control trial. In middle-aged and elderly male participants aged ≥40 years, walking distance, walking speed, steps, and energy expenditure significantly increased during the gum trial than the control trial. [Conclusion] Gum chewing while walking measurably affects physical and physiological functions. PMID:29706720

Thiol derivatization of Xanthan gum and its evaluation as a mucoadhesive polymer.

PubMed

Bhatia, Meenakshi; Ahuja, Munish; Mehta, Heena

2015-10-20

Thiol-derivatization of xanthan gum polysaccharide was carried out by esterification with mercaptopropionic acid and thioglycolic acid. Thiol-derivatization was confirmed by Fourier-transformed infra-red spectroscopy. Xanthan-mercaptopropionic acid conjugate and xanthan-thioglycolic acid conjugate were found to possess 432.68mM and 465.02mM of thiol groups as determined by Ellman's method respectively. Comparative evaluation of mucoadhesive property of metronidazole loaded buccal pellets of xanthan and thiolated xanthan gum using chicken buccal pouch membrane revealed higher ex vivo bioadhesion time of thiolated xanthan gum as compared to xanthan gum. Improved mucoadhesive property of thiolated xanthan gum over the xanthan gum can be attributed to the formation of disulfide bond between mucus and thiolated xanthan gum. In vitro release study conducted using phosphate buffer (pH 6.8) revealed a sustained release profile of metronidazole from thiolated xanthan pellets as compared to xanthan pellets. In conclusion, thiolation of xanthan improves its mucoadhesive property and sustained the release of metronidazole over a prolonged period. Copyright © 2015 Elsevier Ltd. All rights reserved.

The Gum nebula

NASA Technical Reports Server (NTRS)

Brandt, J. C.

1972-01-01

The distance from the sun to the center of the star, Gamma Velorium, is determined in an effort to draw a physical model and identify the ionized energy source of the Gum nebula. The distance is calculated from the local hydrogen density of radio astronomy studies and the hydrogen measure.

Collar nut and thrust ring

DOEpatents

Lowery, Guy B.

1991-01-01

A collar nut comprises a hollow cylinder having fine interior threads at one end for threadably engaging a pump mechanical seal assembly and an inwardly depending flange at the other end. The flange has an enlarged portion with a groove for receiving an O-ring for sealing against the intrusion of pumpage from the exterior. The enlarged portion engages a thrust ring about the pump shaft for crushing a hard O-ring, such as a graphite O-ring. The hard O-ring seals the interior of the mechanical seal assembly and pump housing against the loss of lubricants or leakage of pumpage. The fine threads of the hollow cylinder provide the mechanical advantage for crushing the hard O-ring evenly and easily with a hand tool from the side of the collar nut rather than by tightening a plurality of bolts from the end and streamlines the exterior surface of the mechanical seal. The collar nut avoids the spatial requirements of bolt heads at the end of a seal and associated bolt head turbulence.

Potential utilization of guar gum industrial waste in vermicompost production.

PubMed

Suthar, Surendra

2006-12-01

Recycling of guar gum industrial waste through vermitechnology was studied under laboratory conditions by using composting earthworm Perionyx excavatus (Perrier). Three different combination of guar gum industrial waste namely guar gum industrial waste:cow dung:saw dust in 40:30:30 ratio (T1), guar gum industrial waste:cow dung:saw dust in 60:20:20 ratio (T2), and guar gum industrial waste:cow dung:saw dust in 75:15:10 ratio (T3) were used for vermicomposting experiments. Chemical changes during vermicomposting were measured and comparatively T2 showed great increase (from its initial level) for total N (25.4%), phosphorus (72.8%) and potassium (20.9%) than the other treatments. T2 also showed higher vermicomposting coefficient (VC), higher mean biomass for P. excavatus (146.68 mg) and higher cocoon production (about 21.9% and 645.5% more than the T1 and T3, respectively). Maximum earthworm mortality during vermicomposting was recorded with T3 treatment while zero mortality was recorded for T2 treatment after 150 days. Overall, T2 treatment appeared to be an ideal combination for enhancing maximum biopotential of earthworms to management guar gum industrial waste as well as for earthworm biomass and cocoon production.

Cellulase-assisted extraction of polysaccharides from Malva sylvestris: Process optimization and potential functionalities.

PubMed

Rostami, Hosein; Gharibzahedi, Seyed Mohammad Taghi

2017-08-01

Enzyme-assisted extraction process of the water-soluble Malva sylvestris polysaccharides (MSPs) was optimized using response surface methodology (RSM). The highest yield (10.40%) of MSPs was achieved at 5.64% cellulase, 55.65°C temperature, 3.4h time, and 5.22 pH. Three homogeneous polysaccharide fractions (MSP-1, MSP-2, MSP-3) were purified by DEAE-cellulose and Sephadex G-100 chromatography, which were composed of galactose, glucuronic acid, arabinose, rhamnose and mannose in different molar ratios with molecular weight range of 2.6×10 5 -8.8×10 5 Da. The fractions could significantly increase antioxidant, antitumor and antimicrobial activities in a dose-dependent pattern. MSP-2 revealed stronger antioxidant activities than MSP-1 and MSP-3, including reducing power and scavenging activity of DPPH and OH radicals. The antiproliferative activity of MSP-2 (1.0mg/mL) on the growth of A549 and HepG2 cells was 45.1% and 53.2%, respectively. The Gram-positive bacteria (Bacillus cereus PTCC 1015 and Staphylococcus aureus PTCC 1112) compared with Gram-negative ones (Escherichia coli PTCC 1763 and Salmonella typhimurium PTCC 1709) showed less sensitivity against the various MSPs (3-15mg/mL). Copyright © 2017 Elsevier B.V. All rights reserved.

Effect of tiger nut-derived products in gluten-free batter and bread.

PubMed

Aguilar, Núria; Albanell, Elena; Miñarro, Begoña; Guamis, Buenaventura; Capellas, Marta

2015-07-01

Tiger nut is a tuber used to produce tiger nut milk that yields a high quantity of solid waste, which can be dried and used as fiber source. The objective of this paper was to evaluate the quality of gluten-free bread formulated with different tiger nut-derived products in order to substitute soya flour (which is an allergen ingredient) and, at the same time, increase the use of tiger nut-derived products. Four gluten-free formulations based on corn starch and containing tiger nut milk, tiger nut milk by-product, tiger nut flour, or soya flour (as reference formulation) were studied. Tiger nut milk increased G' of gluten-free batter and rendered breads with the softest crumb (502.46 g ± 102.05), the highest loaf-specific volume (3.35 cm(3)/g ± 0.25), and it was mostly preferred by consumers (61.02%). Breads elaborated with tiger nut flour had similar characteristics than soya flour breads (except in color and crumb structure). The addition of tiger nut milk by-product resulted in a hard (1047.64 g ± 145.74) and dark (L(*)  = 70.02 ± 3.38) crumb bread, which was the least preferred by consumers. Results showed that tiger nut is a promising ingredient to formulate gluten-free baked products. © The Author(s) 2014.

Role of glucose in chewing gum-related facilitation of cognitive function.

PubMed

Stephens, Richard; Tunney, Richard J

2004-10-01

This study tests the hypothesis that chewing gum leads to cognitive benefits through improved delivery of glucose to the brain, by comparing the cognitive performance effects of gum and glucose administered separately and together. Participants completed a battery of cognitive tests in a fully related 2 x 2 design, where one factor was Chewing Gum (gum vs. mint sweet) and the other factor was Glucose Co-administration (consuming a 25 g glucose drink vs. consuming water). For four tests (AVLT Immediate Recall, Digit Span, Spatial Span and Grammatical Transformation), beneficial effects of chewing and glucose were found, supporting the study hypothesis. However, on AVLT Delayed Recall, enhancement due to chewing gum was not paralleled by glucose enhancement, suggesting an alternative mechanism. The glucose delivery model is supported with respect to the cognitive domains: working memory, immediate episodic long-term memory and language-based attention and processing speed. However, some other mechanism is more likely to underlie the facilitatory effect of chewing gum on delayed episodic long-term memory.

Application of xanthan gum as polysaccharide in tissue engineering: A review.

PubMed

Kumar, Anuj; Rao, Kummara Madhusudana; Han, Sung Soo

2018-01-15

Xanthan gum is a microbial high molecular weight exo-polysaccharide produced by Xanthomonas bacteria (a Gram-negative bacteria genus that exhibits several different species) and it has widely been used as an additive in various industrial and biomedical applications such as food and food packaging, cosmetics, water-based paints, toiletries, petroleum, oil-recovery, construction and building materials, and drug delivery. Recently, it has shown great potential in issue engineering applications and a variety of modification methods have been employed to modify xanthan gum as polysaccharide for this purpose. However, xanthan gum-based biomaterials need further modification for several targeted applications due to some disadvantages (e.g., processing and mechanical performance of xanthan gum), where modified xanthan gum will be well suited for tissue engineering products. In this review, the current scenario of the use of xanthan gum for various tissue engineering applications, including its origin, structure, properties, modification, and processing for the preparation of the hydrogels and/or the scaffolds is precisely reviewed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Differentiation of NUT Midline Carcinoma by Epigenomic Reprogramming

PubMed Central

Schwartz, Brian E.; Hofer, Matthias D.; Lemieux, Madeleine E.; Bauer, Daniel E.; Cameron, Michael J.; West, Nathan H.; Agoston, Elin S.; Reynoird, Nicolas; Khochbin, Saadi; Ince, Tan A.; Christie, Amanda; Janeway, Katherine A.; Vargas, Sara O.; Perez-Atayde, Antonio R.; Aster, Jon C.; Sallan, Stephen E.; Kung, Andrew L.; Bradner, James E.; French, Christopher A.

2011-01-01

NUT midline carcinoma (NMC) is a lethal pediatric tumor defined by the presence of BRD-NUT fusion proteins that arrest differentiation. Here we explore the mechanisms underlying the ability of BRD4-NUT to prevent squamous differentiation. In both gain-of and loss-of-expression assays we find that expression of BRD4-NUT is associated with globally decreased histone acetylation and transcriptional repression. Bulk chromatin acetylation can be restored by treatment of NMC cells with histone deacetylase inhibitors (HDACi), engaging a program of squamous differentiation and arrested growth in vitro that closely mimics the effects of siRNA mediated attenuation of BRD4-NUT expression. The potential therapeutic utility of HDACi differentiation therapy was established in three different NMC xenograft models, where it produced significant growth inhibition and a survival benefit. Based on these results and translational studies performed with patient-derived primary tumor cells, a child with NMC was treated with the FDA-approved HDAC inhibitor, vorinostat. An objective response was obtained after five weeks of therapy, as determined by positron emission tomography. These findings provide preclinical support for trials of HDACi in patients with NMC. PMID:21447744

Nut production handbook for Eastern black walnut

Treesearch

James E. Jones; Rita Mueller; J.W. Van Sambeek

1998-01-01

Interest in the species of Eastern Black Walnut (Juglans nigra L.) for commercial nut production continues to increase. During the past several years interested growers have intensified tree care and evaluated several varieties and selections. It is believed that we have arrived at an economically viable threshold for commercial nut production. While we are...

21 CFR 164.120 - Shelled nuts in rigid or semirigid containers.

Code of Federal Regulations, 2010 CFR

2010-04-01

... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products § 164.120 Shelled nuts in rigid or semirigid containers. (a)-(b...

21 CFR 164.120 - Shelled nuts in rigid or semirigid containers.

Code of Federal Regulations, 2013 CFR

2013-04-01

... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products § 164.120 Shelled nuts in rigid or semirigid containers. (a)-(b...

21 CFR 164.120 - Shelled nuts in rigid or semirigid containers.

Code of Federal Regulations, 2012 CFR

2012-04-01

... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products § 164.120 Shelled nuts in rigid or semirigid containers. (a)-(b...

21 CFR 164.120 - Shelled nuts in rigid or semirigid containers.

Code of Federal Regulations, 2014 CFR

2014-04-01

... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products § 164.120 Shelled nuts in rigid or semirigid containers. (a)-(b...

21 CFR 164.120 - Shelled nuts in rigid or semirigid containers.

Code of Federal Regulations, 2011 CFR

2011-04-01

... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION TREE NUT AND PEANUT PRODUCTS Requirements for Specific Standardized Tree Nut and Peanut Products § 164.120 Shelled nuts in rigid or semirigid containers. (a)-(b...

Benefits of sodium hexametaphosphate-containing chewing gum for extrinsic stain inhibition.

PubMed

Walters, Patricia A; Biesbrock, Aaron R; Bartizek, Robert D

2004-01-01

This study was designed to examine the ability of sodium hexametaphosphate delivered from a chewing gum to prevent extrinsic tooth stain formation. This study was a negative-controlled, randomized, two-period crossover design, with a 10-day washout period between treatments. The two treatments were a chewing gum containing 5.6% sodium hexametaphosphate and a negative control chewing gum. Eleven subjects who met study criteria were enrolled, and 10 completed the study over a two-week period. Each treatment period lasted approximately 48 hours and was separated by a washout period. After a dental prophylaxis, a digital image of the anterior teeth was taken to assess baseline stain. The three-day stain induction phase consisted of the patient using a 10 ml 0.2% chlorhexidine rinse for 60 seconds, followed by chewing two pellets/sticks of their assigned gum for five minutes and rinsing with 10 ml of cold tea solution for 60 seconds. No oral hygiene was permitted other than use of the test products. During both treatment periods, each subject followed the same regimen eight times, once per hour, throughout the day. On Days 2 and 3, the adjusted mean L* measurement was statistically significantly greater for the sodium hexametaphosphate gum than for the control gum. Moreover, nine of the 10 subjects had whiter teeth while on the experimental gum treatment at both Day 2 and Day 3. The results of this study support that sodium hexametaphosphate delivered from a chewing gum prevents dental stain formation and leads to a patient-desired whitening benefit.

Dietary guar gum effects on postprandial blood glucose, insulin and hydroxyproline in humans.

PubMed

Torsdottir, I; Alpsten, M; Andersson, H; Einarsson, S

1989-12-01

Meals (425 kcal) containing various doses of guar gum (0, 2.5, 7.5 or 12.5 g) were ingested by nine healthy male subjects after a 12-h fast. The rise in blood glucose was higher after the control meal without guar gum than after the guar gum-containing meals, which all gave a similar rise in glucose. In contrast, increased doses of guar gum led to a greater reduction in the postprandial rise in insulin. The postprandial increase in serum hydroxyproline, an amino acid added to all meals, was decreased in a similar manner by all of the guar gum doses. Gastric emptying was measured after the control meal without guar gum and the meal containing 12.5 g of guar gum by monitoring 51Cr, which was added to the meals. Guar gum was found to reduce the variation between individuals, as well as the initial rate of gastric emptying, which correlated with changes in both serum hydroxyproline (rs = 0.93, P less than 0.01) and blood glucose (rs = 0.83, P less than 0.01). The effectiveness of guar gum in reducing postprandial response was lost after heating and homogenization for canning. A threshold in the reduction in rise of glucose or hydroxyproline was reached with the lowest dose (2.5 g) of viscous guar gum; larger doses had no additional effects. The reduced absorption seems to be an effect of a slower gastric emptying rate.

Fabrication of electrospun almond gum/PVA nanofibers as a thermostable delivery system for vanillin.

PubMed

Rezaei, Atefe; Tavanai, Hossein; Nasirpour, Ali

2016-10-01

In this study, the fabrication of vanillin incorporated almond gum/polyvinyl alcohol (PVA) nanofibers through electrospinning has been investigated. Electrospinning of only almond gum was proved impossible. It was found that the aqueous solution of almond gum/PVA (80:20, concentration=7% (w/w)) containing 3% (w/w) vanillin could have successfully electrospun to uniform nanofibers with diameters as low as 77nm. According to the thermal analysis, incorporated vanillin in almond gum/PVA nanofibers showed higher thermal stability than free vanillin, making this composite especially suitable for high temperature applications. XRD and FTIR analyses proved the presence of vanillin in the almond gum/PVA nanofibers. It was also found that vanillin was dispersed as big crystallites in the matrix of almond gum/PVA nanofibers. FTIR analysis showed almond gum and PVA had chemical cross-linking by etheric bonds between COH groups of almond gum and OH groups of PVA. Also, in the nanofibers, there were no major interaction between vanillin and either almond gum or PVA. Copyright © 2016 Elsevier B.V. All rights reserved.

Pistachio allergy-prevalence and in vitro cross-reactivity with other nuts.

PubMed

Noorbakhsh, Reihaneh; Mortazavi, Seyed Ali; Sankian, Mojtaba; Shahidi, Fakhri; Tehrani, Mohsen; Azad, Farahzad Jabbari; Behmanesh, Fatemeh; Varasteh, AbdolReza

2011-12-01

Tree nut allergy is characterized by a high frequency of life-threatening reactions and is typically lifelong persistent. Some people with a pistachio nut allergy, which is common in the pistachio rich area of Iran, develop a hypersensitivity to other tree nuts as well. The aim of this study was to investigate the prevalence of pistachio nut allergy in Iran, the major pistachio cultivation region in the world. The study also addressed the presence of allergenic cross-reactivity between pistachio and other nuts, including almond, peanut, and cashew in pistachio allergic patients. A survey was conducted to determine whether the prevalence of pistachio allergy is affected by exposure to this nut in pistachio cultivation regions, as well as possible cross-reactivity between pistachio and other nuts including cashew, almond, and peanut. Inhibition Western blot and inhibition ELISA studies were conducted to assess the presence of allergenic cross-reactivity between pistachio and the other tree nuts. Our results revealed that the prevalence of pistachio allergy is twice as much in pistachio cultivation regions than other areas. Western blotting and inhibition ELISA presented high percentages of inhibition with pistachio and cashew, followed by almond and, to some degree, peanut which indicates different levels of allergenic cross-reactivity. The results indicate that exposure of people to pistachio significantly affects the prevalence of its allergic reactions. In addition, it was observed that, among pistachio allergic subjects, such exposure may affect the co-sensitivities with other nuts, including cashew and almond. The plant taxonomic classification of pistachio and other tree nuts does appear to predict allergenic cross-reactivity.

Antioxidant Effect of Xanthan Gum on Ram Sperm after Freezing and Thawing.

PubMed

Gastal, G DA; Silva, E F; Mion, B; Varela Junior, A S; Rosa, C E; Corcini, C D; Mondadori, R G; Vieira, A D; Bianchi, I; Lucia, T

Xanthan gum is used as thickener in media to preserve food products, having cryoprotectant and antioxidant properties that may be relevant for sperm cryopreservation. To evaluate the effects of adding xanthan gum to freezing extenders on post-thawing quality and oxidant activity of ram sperm. Ejaculates from seven rams extended TRIS-egg yolk-glycerol were split in three treatments including xanthan gum (0.15%; 0.20%; and 0.25%) and a control with no xanthan gum. After thawing, motility and production of reactive oxygen species (ROS) with 0.20% and 0.25% xanthan gum were lower than for the control (P < 0.05), but mitochondrial functionality and integrity of membrane, acrosome and DNA did not differ (P > 0.05). Xanthan gum at 0.20% and 0.25% may be an efficient antioxidant for frozen-thawed ram sperm, due to the reduction in ROS production.

Register of new fruit and nut cultivars, list 48: strawberry

USDA-ARS?s Scientific Manuscript database

The Brooks and Olmo Registry of Fruit and Nut Varieties is a compilation of fruit and nut variety descriptions first published in 1952 and cataloging cultivars from 1920 through 1950. A second edition was published in 1972, and a third was published in 1997. Since then, fruit and nut variety descrip...

Register of new fruit and nut cultivars, list 47: Strawberry

USDA-ARS?s Scientific Manuscript database

The Brooks and Olmo Registry of Fruit and Nut Varieties is a compilation of fruit and nut variety descriptions first published in 1952 and cataloging cultivars from 1920 through 1950. A second edition was published in 1972, and a third was published in 1997. Since then, fruit and nut variety descrip...

Register of new fruit and nut cultivars, list 45: Strawberry

USDA-ARS?s Scientific Manuscript database

The Brooks and Olmo Registry of Fruit and Nut Varieties is a compilation of fruit and nut variety descriptions first published in 1952 and cataloging cultivars from 1920 through 1950. A second edition was published in 1972, and a third was published in 1997. Since then, fruit and nut variety descrip...

Register of new fruit and nut cultivars, List 46: Strawberry

USDA-ARS?s Scientific Manuscript database

The Brooks and Olmo Registry of Fruit and Nut Varieties is a compilation of fruit and nut variety descriptions first published in 1952 and cataloging cultivars from 1920 through 1950. A second edition was published in 1972, and a third was published in 1997. Since then, fruit and nut variety descrip...

Selective depression behavior of guar gum on talc-type scheelite flotation

NASA Astrophysics Data System (ADS)

Zhang, Yong-zhong; Gu, Guo-hua; Wu, Xiang-bin; Zhao, Kai-le

2017-08-01

The depression behavior and mechanism of guar gum on talc-type scheelite flotation were systematically investigated by flotation experiments, adsorption tests, zeta-potential measurements, and infrared spectroscopic analyses. The flotation results for monominerals, mixed minerals, and actual mineral samples indicated that guar gum exhibited much higher selective depression for talc than for scheelite. Bench-scale closed-circuit tests showed that a tungsten concentrate with a WO3 grade of 51.43% and a WO3 recovery of 76.18% was obtained. Adsorption tests, zeta-potential measurements, and infrared spectral analyses confirmed that guar gum absorbed more strongly onto the talc surface than onto the scheelite surface because of chemisorption between guar gum and talc. This chemisorption is responsible for the guar gum's highly selective depression for talc and small depression for scheelite. The flotation results provide technical support for talc-type scheelite flotation.

Gum cordia as carrier of antioxidants: effects on lipid oxidation of peanuts.

PubMed

Haq, Muhammad Abdul; Azam, Mahmood; Hasnain, Abid

2015-04-01

Performance of antioxidants is improved by incorporating them into polymer matrix such as polysaccharides based edible coatings. Gum cordia, an anionic polysaccharide extracted from the fruits of Cordia.myxa could be used as carrier of antioxidants by virtue of its strong adhering and emulsifying properties. This study aimed to explore the potential of gum cordia as carrier of antioxidants when applied as edible coating on peanuts. Gum Cordia was compared with carboxymethyl cellulose (CMC) in delivering of antioxidants: butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and ascorbic acid (AA). Coated and uncoated peanuts were stored at 35 °C for 126 days and coating carrier effectiveness was measured by following lipid oxidation using chemical parameters (peroxide value and thiobarbituric acid reactive species) and sensory evaluation (oxidized flavor). Significant differences (p < 0.05) between coated and uncoated samples were observed. Gum cordia was found better than CMC to deliver the antioxidants. Gum cordia based coating in combination with BHA/BHT exhibited highest protection (290 % higher shelf life than control) based on peroxide value (40 meq.O2 kg(-1)) followed by gum codia plus BHT (244 %), gum cordia plus BHA (232 %), CMC plus BHA/BHT (184 %), CMC plus BHA (139 %), CMC plus BHT (119 %), gum cordia plus AA (96 %) and CMC plus AA (46 %).

Design, formulation, and evaluation of ginger medicated chewing gum

PubMed Central

Aslani, Abolfazl; Ghannadi, Alireza; Rostami, Farnaz

2016-01-01

Background: Various ginger compounds improve gastrointestinal problems and motion sickness. The main effects of ginger allocate to some phenolics such as gingerols and shogaols that act as their active agents. Chewing gums are among convenient dosage forms which patients prefer due to their advantages. Hence, this study tried to design, formulate, and evaluate ginger chewing gum of favorable taste and texture to avoid motion sickness and have gastro-protective and anti-oxidant effect. Materials and Methods: Dried ginger rhizomes were percolated to extract ginger compounds. Total phenolics were measured in 70% hydro-alcoholic extract of ginger by gallic and tannic acid standards using Folin–Ciocalteu’s reagent. Chewing gums containing 50 mg of concentrated extract were prepared. Content uniformity, weight variation, release pattern, organoleptic, and mechanical properties were evaluated. Results: Phenolic content was measured 61.50 ± 5.27 mg/g and 76.75 ± 5.45 mg/g of concentrated extract as gallic acid and tannic acid equivalents, respectively. Release pattern of formulations with different gum bases and sweeteners demonstrated almost 100% release of drug. Evaluation of organoleptic properties was on 10 healthy volunteers and later prepared formulations exhibited better characteristics. Formulations without any flavorants have higher acceptability. Evaluation of mechanical properties showed higher stiffness of F15. Conclusion: Ginger chewing gum comprises admissible properties to be used as a modern drug delivery system due to its advantageous results in motion sickness. It passed all the specified tests for an acceptable chewing gum. Thus, it may be successfully produced to help GI problems. PMID:27563640

Association of Areca Nut Chewing With Risk of Erectile Dysfunction.

PubMed

Huang, Yung-Jui; Jiann, Bang-Ping

2017-09-01

Areca nut chewing has been shown to increase the risk of cardiovascular disease, but its association with erectile dysfunction (ED) has not been investigated. To investigate the association between areca nut chewing and risk of ED. Consecutive men at public health centers for oral malignancy screening or health checkup were invited to complete a questionnaire. The Sexual Health Inventory for Men (SHIM). Of the 2,652 respondents, 1,038 (mean age = 43.8 ± 11.1 years) were eligible for the areca nut chewing group and 1,090 non-areca nut chewers were selected as the age-matched control group. In the areca nut group, the mean duration of chewing was 13.2 ± 9.6 years, 61.7% consumed more than 10 portions per day, and 76.2% used it with betel leaf, 16.7% used it with betel inflorescence, and 7.1% used it with betel leaf and inflorescence. Smoking, alcohol drinking, obesity, hypertension, and diabetes were more predominant in areca nut chewers compared with controls. ED defined by self-report and by SHIM score was more prevalent in areca nut chewers than in controls (13.7% vs 9.8% and 48.7% vs 43.3%, respectively; P < .05 for the two comparisons). Areca nut use with betel inflorescence was associated with a higher risk of ED (odds ratio = 2.25, 95% confidence interval = 1.55-3.28) with a dose-dependent effect, whereas using it with betel leaf was not (odds ratio = 1.00, 95% confidence interval = 0.79-1.26) after adjustment of possible confounders. Areca nut chewing with betel inflorescence was associated with an increased risk of ED. These findings warrant further studies. Huang Y-J, Jiann B-P. Association of Areca Nut Chewing With Risk of Erectile Dysfunction. Sex Med 2017;5:e163-e168. Copyright © 2017 The Authors. Published by Elsevier Inc. All rights reserved.

Gelation and thermal characteristics of microwave extracted fish gelatin-natural gum composite gels.

PubMed

Binsi, P K; Nayak, Natasha; Sarkar, P C; Joshy, C G; Ninan, George; Ravishankar, C N

2017-02-01

In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth gum (TG) was evaluated. The nature of interaction and behavior of gelatin in presence of various gums was confirmed by particle size analysis, viscosity profile, FT-IR analysis and turbidity measurements. DSC data revealed that addition of AG, TG and GG remarkably improved the thermal stability of fish gelatin gel. The composite gels of TG, AG, and XG exhibited higher hardness and bloom strength values as compared to pure fish gelatin implying its textural synergy. Based on qualitative descriptive analysis, TG was found to be superior in improving the stability of fish gelatin gel, closely followed by AG. The results suggest that addition of these gums can reduce syneresis and retard melting of gelatin gels at ambient temperature, which are otherwise soft and thermally unstable.

[Sugar of substitute stevioside in chewing gum: comparative double blind controllable study].

PubMed

Rumiantsev, V A; Beliaev, V V; Zubtsov, V A; Esaian, L K; Namestnikova, I V

2011-01-01

In double blind controllable study on 126 volunteers - students of medical academy - influence on рН the mixed saliva of 5 kinds of chewing gums with the different contents of substitute of sugar as xylitol and sorbitol, and also the chewing sweets R.O.C.S., two kinds of chewing gums containing a basis with substitute of sugar stevioside (1.25 and 2.5%) and placebo (a basis without additives) were investigated. Products chewed within 10 minutes. In one of groups surveyed such chewing was preceded with rinsing a mouth by a test solution of saccharose. рН determined within 30 minutes. At chewing gums with substitute of sugar displacement рН the mixed saliva in the alkaline side was revealed a different degree. Thus gums with stevioside did not concede and even surpassed in this action of chewing gums with other substitutes of sugar. In comparison with placebo chewing gums and sweets restored acid-alkaline balance of oral cavities faster. Hence, use of stevioside in structure of chewing gum allows at preservation of its positive actions in oral cavity essentially to reduce concentration substitute of sugar and, hence, its collateral action by an organism.

Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch.

PubMed

Nawab, Anjum; Alam, Feroz; Haq, Muhammad Abdul; Hasnain, Abid

2016-12-01

The effects of different concentrations of guar and xanthan gums on functional properties of mango kernel starch (MKS) were studied. Both guar and xanthan gum enhanced the water absorption of MKS. The addition of xanthan gum appeared to reduce the SP (swelling power) and solubility at higher temperatures while guar gum significantly enhanced the SP as well as solubility of MKS. The addition of both gums produced a reinforcing effect on peak viscosity of MKS as compared to control. Pasting temperature of MKS was higher than that of starch modified by gums indicating ease of gelatinization. Guar gum played an accelerative effect on setback but xanthan gum delayed the setback phenomenon during the cooling of the starch paste. Both gums were found to be effective in reducing the syneresis while gel firmness was markedly improved. Copyright © 2016 Elsevier B.V. All rights reserved.

Chemical composition of nuts and seeds sold in Korea

PubMed Central

Shin, Kyung Ok; Hwang, Hyo Jeong; Choi, Kyung-Soon

2013-01-01

Eleven types of nuts and seeds were analyzed to determine their energy (326-733 mg), moisture (1.6-18.3 mg), carbohydrate (8.8-70.9 mg), protein (4.9-30.5 mg), lipid (2.5-69.8 mg), and ash (1.2-5.5 mg) contents per 100 g of sample. Energy content was highest in pine nuts (733 mg/100 g), carbohydrate level was highest in dried figs (70.9 mg/100 g) and protein was highest in peanuts (30.5 mg/100 g). The amino acid compositions of nuts and seeds were characterized by the dominance of hydrophobic (range = 1,348.6-10,284.6 mg), hydrophilic (range = 341.1-3,244.3 mg), acidic (range = 956.1-8,426.5 mg), and basic (range = 408.6-4,738.5 mg) amino acids. Monounsaturated fatty acids (MUFA) were highest in macadamia nuts (81.3%), whereas polyunsaturated fatty acids (PUFA) were highest in the walnuts (76.7%). Macadamia nuts did not contain any vitamin E, whereas sunflower seeds contained the highest level (60.3 mg/kg). Iron (Fe) content was highest in pumpkin seeds (95.85 ± 33.01 ppm), zinc (Zn) content was highest in pistachios (67.24 ± 30.25 ppm), copper (Cu) content was greatest in walnuts (25.45 ± 21.51 ppm), and lead (Pb) content was greatest in wheat nuts (25.49 ± 4.64 ppm), significantly (P < 0.05). In conclusion, current commercial nuts and seeds have no safety concerns, although further analysis of Pb contents is necessary to ensure safety. PMID:23610599

Circulatory response and autonomic nervous activity during gum chewing.

PubMed

Hasegawa, Yoko; Sakagami, Joe; Ono, Takahiro; Hori, Kazuhiro; Zhang, Min; Maeda, Yoshinobu

2009-08-01

Mastication has been proven to enhance the systemic circulation, with circulatory responses seeming to be largely regulated by autonomic nervous activity via a more complex regulatory system than those of other activities. However, few studies have examined the relationships between changes in autonomic nervous activity and the systemic circulation that are induced by masticatory movement. We investigated changes in the systemic circulation and autonomic nervous activity during gum chewing to clarify the influence of mastication. Electrocardiograms, arterial blood pressure, and masseter electromyograms were taken while chewing gum continuously as indicators of systemic circulation in 10 healthy subjects with normal dentition. Cardiac sympathetic activity and vagus nervous activity, as well as vasomotor sympathetic nervous activity, were evaluated by fluctuation analysis of heart rate and blood pressure. Repeated analysis of variance and multiple comparisons were performed to determine chronological changes in each indicator during gum chewing. Gum chewing increased the heart rate and the mean arterial pressure. Although cardiac sympathetic activity and vagus nervous activity showed significant changes, vasomotor sympathetic nervous activity did not. These results suggest that changes in the autonomic nervous activity of the heart are mainly involved in the enhancement of systemic circulation with gum chewing. This explains some characteristics of autonomic nervous regulation in masticatory movement.

Matching nuts and bolts in O(n log n) time

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

Komlos, J.; Ma, Yuan; Szemeredi, E.

Given a set of n nuts of distinct widths and a set of n bolts such that each nut corresponds to a unique bolt of the same width, how should we match every nut with its corresponding bolt by comparing nuts with bolts (no comparison is allowed between two nuts or between two bolts)? The problem can be naturally viewed as a variant of the classic sorting problem as follows. Given two lists of n numbers each such that one list is a permutation of the other, how should we sort the lists by comparisons only between numbers in differentmore » lists? We give an O(n log n)-time deterministic algorithm for the problem. This is optimal up to a constant factor and answers an open question posed by Alon, Blum, Fiat, Kannan, Naor, and Ostrovsky. Moreover, when copies of nuts and bolts are allowed, our algorithm runs in optimal O(log n) time on n processors in Valiant`s parallel comparison tree model. Our algorithm is based on the AKS sorting algorithm with substantial modifications.« less

Cross-sensitization profiles of edible nuts in a birch-endemic area.

PubMed

Uotila, R; Kukkonen, A K; Pelkonen, A S; Mäkelä, M J

2016-04-01

Sensitization to birch pollen causes cross-sensitization to nuts, but rarely leads to clinical nut allergy. The aim was to study sensitizations to nuts in individuals sensitized to birch pollen and examine cross-reactivities between birch and nut species. All subjects with skin prick tests (SPTs) for birch pollen conducted during 1997-2013 in the Skin and Allergy Hospital in Helsinki (n = 114 572) and their available SPTs for nuts (n = 50 604) were included. Nut sensitizations were analyzed both with and without cosensitization to birch and stratified into age-categories. Cross-reactivities were analyzed with hierarchical clustering. One group of 1589 patients was surveyed for symptoms. Data were gathered also from Lapland to examine sensitizations in an area with less birch-pollen exposure. Of subjects with birch sensitization, 84% were cosensitized to hazelnut, 71% to almond, and 60% to peanut. In a subgroup without birch sensitization, young children (<5 years) were most commonly nut-sensitized (8-40%); and this prevalence decreased in adolescents and further in adults (4-12%). Cashew and pistachio (ρ = 0.66; P < 0.001) and pecan and walnut (ρ = 0.65; P < 0.001) correlated the strongest. The majority of nut-sensitized patients (71% hazelnut, 83% almond, 73% peanut) reported no or mild symptoms. Cosensitizations between nuts and birch were similar in Lapland with its lower birch-pollen exposure. Birch-sensitized individuals are frequently cosensitized to hazelnut, almond, and peanut. Among the birch-negatives, prevalences of nut sensitizations decrease from early childhood to adolescence. Cashew and pistachio, and pecan and walnut cross-react the most. © 2015 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

The potential of dental-protective chewing gum in oral health interventions.

PubMed

Ly, Kiet A; Milgrom, Peter; Rothen, Marilynn

2008-05-01

The authors provide an overview of chewing gum as a delivery vehicle for dental-protective agents, highlighting xylitol and its potential application in caries-prevention programs for children. The authors reviewed selected clinical investigations and previous reviews associated with chewing gum containing substances such as calcium, bicarbonate, carbamide, chlorhexidine, fluoride and xylitol and their effects on reducing caries. They searched the MEDLINE database by using the key words "dental caries," "oral health," "calcium," "bicarbonate," "carbamide," "chlorhexidine," "fluoride" and "xylitol." Chewing gum is being used as a delivery vehicle for substances such as calcium, bicarbonate, carbamide, chlorhexidine, fluoride and xylitol to improve oral health and reduce caries. These substances exhibit properties that are protective of the oral environment and mediate common oral diseases. The debate for advocating xylitol use in caries prevention is advancing; however, chewing gum use by young schoolchildren in the United States is hindered by choking hazard concerns and lack of specific xylitol dosing recommendations. The use of chewing gum containing dental-protective substances, particularly xylitol, in caries-prevention programs can reduce the tooth decay epidemic. Chewing gum use by children in the school setting should be reconsidered.

Synthesis and characterization of grafting polystyrene from guar gum using atom transfer radical addition.

PubMed

Yang, Yang; Chen, Fu; Chen, Qi; He, Jie; Bu, Tao; He, Xuemei

2017-11-15

To broaden the application fields for guar gum, this natural polymer is often grafted to/from the surface to modify its properties. Polystyrene-guar gum (PS-guar gum) is successfully synthesized using atom transfer radical addition based n-BuBr(C 4 H 9 Br), Cu(I)Cl and N,N,N',N″,N‴-penthamethyldiethylenetriamine (C 9 H 23 N 3 ,PMDETA) as initiator, electronating agent and ligand respectively in an inert atmosphere. The graft copolymer is characterized by FT-IR, 1 H NMR, XRD and scanning electron microscope (SEM). The results show that styrene is successfully introduced onto guar gum and particles of PS-guar gum adopt a disordered morphology with diameters of 100nm, and PS-guar gum are largely amorphous with poor crystallinity. Besides, add on shows an increasing trend on increasing the concentration of PS. Swelling behavior, hydrophobicity and thermal stability of PS-guar gum indicate that PS-guar gum has great thickening capacity and thermal stability. Nevertheless, modification of guar gum via ATRA truly is convenient to industrial production since facilitating the manufacturing process. Copyright © 2017 Elsevier Ltd. All rights reserved.

Alternate alloys for UF/sub 6/ cylinder valve packing nuts

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

Blue, S.C.

One-inch cylinder valve packing nuts made from aluminum bronze alloy C63600 are susceptible to stress corrosion cracking. The use of alloys which are more resistant to cracking should eliminate the occasional nut failures. It is proposed that packing nuts be produced from either aluminum bronze C61300 or Monel (NO4400). 2 refs., 4 tabs.

Nut Growers Hear It Pays to Care for Black Walnut

Treesearch

Felix, Jr. Ponder; James E. Jones; Rita Mueller; Andrea Clark

2003-01-01

Careful attention to walnut trees could pay off in nut yields. Nutrient management and improved nut varieties can make a big difference in black walnut nut production. This was the theme of the 2002 American Black Walnut Conference in Springfield, MO. The conference was sponsored by the Center For Advancement of American Black Walnut and Southwest Missouri RC&D (...

Effect of guar gum on gastric emptying in growing pigs.

PubMed

Rainbird, A L; Low, A G

1986-01-01

1. Simple gastric cannulas were surgically fitted to four pigs, initially of 30 kg live weight, to examine the effects of guar gum on gastric emptying. 2. Four semi-purified high-fat diets based on starch, casein, soya-bean oil and tallow were given to each pig. They contained 0 (control), 20, 40 or 60 g powdered guar gum/kg diet. The meals as fed contained 257 g dry matter (DM)/kg. 3. The contents of the stomach were evacuated, with rinsing, before feeding or 0.5, 1, 2 or 4 h after feeding. 4. The mean pH of the digesta was unaffected by guar gum until 4 h after feeding when the value increased as the amount of guar gum in the diet rose. 5. The only significant effects of guar gum on the emptying of digesta and its components (compared with the control diet) were to reduce the rate of emptying of (a) digesta 1 h after feeding (60 g/kg diet) and 4 h after feeding (40 and 60 g/kg diets), (b) dry matter and glucose 1 h after feeding (60 g/kg diet), (c) nitrogen 1 h after feeding (60 g/kg diet) and 4 h after feeding (40 and 60 g/kg diets). 6. When expressed on a half-time (T50) basis, the emptying of digesta and N (but not of DM and glucose) were significantly slower for diets containing 40 and 60 g guar gum/kg than for the control diet. 7. The apparent viscosity of the gastric digesta ranged between 0.5 and 23.7% of the values for the diets as consumed. 8. It was concluded that the effects of guar gum on gastric emptying of high-solid meals were small, and that this was unlikely to be an important aspect of the mechanism by which guar gum reduces postprandial blood glucose concentrations.

Application of cashew tree gum on the production and stability of spray-dried fish oil.

PubMed

Botrel, Diego Alvarenga; Borges, Soraia Vilela; Fernandes, Regiane Victória de Barros; Antoniassi, Rosemar; de Faria-Machado, Adelia Ferreira; Feitosa, Judith Pessoa de Andrade; de Paula, Regina Celia Monteiro

2017-04-15

Evaluation of cashew gum compared to conventional materials was conducted regarding properties and oxidative stability of spray-dried fish oil. Emulsions produced with cashew gum showed lower viscosity when compared to Arabic gum. The particle size was larger (29.9μm) when cashew gum was used, and the encapsulation efficiency reached 76%, similar to that of modified starch but higher than that for Arabic gum (60%). The oxidation process for the surface oil was conducted and a relative lower formation of oxidation compounds was observed for the cashew gum treatment. GAB model was chosen to describe the moisture adsorption isotherm behaviours. Microparticles produced using Arabic and cashew gums showed greater water adsorption when exposed to higher relative humidities. Microparticles produced using cashew gum were more hygroscopic however encapsulation efficiency were higher and surface oil oxidation were less pronounced. Cashew gum can be further explored as an encapuslant material for spray drying processes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Finite element analysis of the Space Shuttle 2.5-inch frangible nut

NASA Technical Reports Server (NTRS)

McKinnis, Darin N.

1994-01-01

Finite element analysis of the Space Shuttle 2.5-inch frangible nut was conducted to improve understanding of the current design and proposed design changes to this explosively-actuated nut. The 2.5-inch frangible nut is used in two places to attach the aft end of the Space Shuttle Orbiter to the External Tank. Both 2.5-inch frangible nuts must function to complete safe separation. The 2.5-inch frangible nut contains two explosive boosters containing RDX explosive each capable of splitting the nut in half, on command from the Orbiter computers. To ensure separation, the boosters are designed to be redundant. The detonation of one booster is sufficient to split the nut in half. However, beginning in 1987 some production lots of 2.5-inch frangible nuts have demonstrated an inability to separate using only a single booster. The cause of the failure has been attributed to differences in the material properties and response of the Inconel 718 from which the 2.5-inch frangible nut is manufactured. Subsequent tests have resulted in design modifications of the boosters and frangible nut. Model development and initial analysis was conducted by Sandia National Laboratories (SNL) under funding from NASA Lyndon B. Johnson Space Center (NASA-JSC) starting in 1992. Modeling codes previously developed by SNL were transferred to NASA-JSC for further analysis on this and other devices. An explosive bolt with NASA Standard Detonator (NSD) charge, a 3/4-inch frangible nut, and the Super*Zip linear separation system are being modeled by NASA-JSC.

Partially hydrolyzed guar gum as a potential prebiotic source.

PubMed

Mudgil, Deepak; Barak, Sheweta; Patel, Ami; Shah, Nihir

2018-06-01

Guar galactomannan was enzymatically hydrolyzed to obtain partially hydrolyzed guar gum which can be utilized as prebiotic source. In present study, growth of probiotics (Lactic Acid Bacteria strains) were studied with glucose, partially hydrolyzed guar gum and native guar gum. All the six strains were galactose &/or mannose positive using the API CHl 50 test. Almost all these strains showed an ability to assimilate partially hydrolyzed guar gum with respect to increase in optical density and viable cell count with concomitant decrease in the pH of the growth medium. Streptococcus thermophilus MD2 exhibited higher growth (7.78 log cfu/ml) while P. parvulus AI1 showed comparatively less growth (7.24 log cfu/ml) as compared to used lactobacillus and Weissella strains. Outcomes of the current study suggest that partially hydrolyzed guar can be considered as potential prebiotic compound that may further stimulate the growth of potentially probiotic bacteria or native gut microflora. Copyright © 2018 Elsevier B.V. All rights reserved.

Radiation induced degradation of xanthan gum in aqueous solution

NASA Astrophysics Data System (ADS)

Hayrabolulu, Hande; Demeter, Maria; Cutrubinis, Mihalis; Güven, Olgun; Şen, Murat

2018-03-01

In our previous study, we have investigated the effect of gamma rays on xanthan gum in the solid state and it was determined that dose rate was an important factor effecting the radiation degradation of xanthan gum. In the present study, in order to provide a better understanding of how ionizing radiation effect xanthan gum, we have investigated the effects of ionizing radiation on aqueous solutions of xanthan at various concentrations (0.5-4%). Xanthan solutions were irradiated with gamma rays in air, at ambient temperature, at different dose rates (0.1-3.3-7.0 kGy/h) and doses (2.5-50 kGy). Change in their molecular weights was followed by size exclusion chromatography (SEC). Chain scission yield (G(S)), and degradation rate constants (k) were calculated. It was determined that, solution concentration was a factor effecting the degradation chemical yield and degradation rate of xanthan gum. Chain scission reactions were more effective for lower solution concentrations.

More Nuts and Bolts of Michaelis-Menten Enzyme Kinetics

ERIC Educational Resources Information Center

Lechner, Joseph H.

2011-01-01

Several additions to a classroom activity are proposed in which an "enzyme" (the student) converts "substrates" (nut-bolt assemblies) into "products" (separated nuts and bolts) by unscrewing them. (Contains 1 table.)

The Role of Xylitol Gum Chewing in Restoring Postoperative Bowel Activity After Cesarean Section.

PubMed

Lee, Jian Tao; Hsieh, Mei-Hui; Cheng, Po-Jen; Lin, Jr-Rung

2016-03-01

The goal of this study was to evaluate the effects of xylitol gum chewing on gastrointestinal recovery after cesarean section. Women who underwent cesarean section (N = 120) were randomly allocated into Group A (xylitol gum), Group B (nonxylitol gum), or the control group (no chewing gum). Every 2 hr post-cesarean section and until first flatus, Groups A and B received two pellets of chewing gum and were asked to chew for 15 min. The times to first bowel sounds, first flatus, and first defecation were then compared among the three groups. Group A had the shortest mean time to first bowel sounds (6.9 ± 1.7 hr), followed by Group B (8 ± 1.6 hr) and the control group (12.8 ± 2.5 hr; one-way analysis of variance, p < .001; Scheffe's post hoc comparisons, p < .05). The gum-chewing groups demonstrated a faster return of flatus than the control group did (p < .001), but the time to flatus did not differ significantly between the gum-chewing groups. Additionally, the differences in the time to first defecation were not significant. After cesarean section, chewing gum increased participants' return of bowel activity, as measured by the appearance of bowel sounds and the passage of flatus. In this context, xylitol-containing gum may be superior to xylitol-free gum. © The Author(s) 2015.

Enterocutaneous Fistula: Different Surgical Intervention Techniques for Closure along with Comparative Evaluation of Aluminum Paint, Karaya Gum (Hollister) and Gum Acacia for Peristomal Skin Care

PubMed Central

Namrata; Ahmad, Shabi

2015-01-01

Introduction Gastrointestinal fistulas are serious complications and are associated with high morbidity and mortality rates. In majority of the patients, fistulas are treatable. However, the treatment is very complex and often multiple therapies are required. These highly beneficial treatment options which could shorten fistula closure time also result in considerable hospital cost savings. Aim This study was planned to study aetiology, clinical presentation, morbidity and mortality of enterocutaneous fistula and to evaluate the different surgical intervention techniques for closure of enterocutaneous fistula along with a comparative evaluation of different techniques for management of peristomal skin with special emphasis on aluminum paint, Karaya gum (Hollister) and Gum Acacia. Materials and Methods This prospective observational study was conducted in the Department of Surgery, M.L.N. Medical College, Allahabad and its associated hospital (S.R.N. Hospital, Allahabad) for a period of five years. Results Majority of enterocutaneous fistula were of small bowel and medium output fistulas (500-1000 ml/24hours). Most of the patients were treated with conservative treatment as compared to surgical intervention. Large bowel fistula has maximum spontaneous closure rate compare to small bowel and duodenum. Number of orifice whether single or multiple does not appear to play statistically significant role in spontaneous closure of fistula. Serum Albumin is a significantly important predictor of spontaneous fistula closure and mortality. Surgical management appeared to be the treatment of choice in distal bowel fistula. The application of karaya gum (Hollister kit), Gum Acacia and Aluminum Paint gave similar outcome. Conclusion Postoperative fistulas are the most common aetiology of enterocutaneous fistula and various factors do play role in management. Peristomal skin care done with Karaya Gum, Gum Acacia and Aluminum Paint has almost equal efficiency in management of skin

Chewing gum decreases energy intake at lunch following a controlled breakfast.

PubMed

Melanson, Kathleen J; Kresge, Daniel L

2017-11-01

The impact of chewing gum on fasting appetite or meal intake has not been studied. We tested the hypothesis that chewing gum would decrease lunch intake after a controlled breakfast, and reduce hunger in fasting and fed states. Seventeen males and sixteen females (21.4 ± 6.3y, BMI 23.8 ± 2.7 kg/m 2 ) participated in a randomized crossover study in which subjects chewed sugar-free gum a total of 1 h on the test day (GC), and did not chew gum on a control day (NG). The 1 h of gum chewing included 20 min while fasting, and two 20-min sessions between breakfast and lunch. Subjects rated their appetite and mood on visual analog scales. After completing the fasting measures, subjects consumed a breakfast shake containing 30% of their measured resting energy expenditure. Three hours later they consumed an ad libitum lunch with water. Fasting ratings of hunger were lower in GC than NG (t = 2.66, p = 0.01). Subjects consumed significantly less pasta (41 g, 68 kcals, t = 2.32, p = 0.03) during GC than NG. In conclusion, gum chewing decreased fasting hunger ratings and lunch energy consumed. Chewing gum may be a useful tool impacting energy balance in this population. Longer studies, especially in other populations, will be required. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects and after-effects of chewing gum on vigilance, heart rate, EEG and mood.

PubMed

Allen, Andrew P; Jacob, Tim J C; Smith, Andrew P

2014-06-22

Research has shown that chewing gum improves attention, although the mechanism for this effect remains unclear. This study investigated the effects and after-effects of chewing gum on vigilance, mood, heart rate and EEG. Participants completed a vigilance task four times; at baseline, with or without chewing gum, and twice post-chewing. EEG alpha and beta power at left frontal and temporal lobes, subjective mood and heart rate were assessed. Chewing gum shortened reaction time and increased the rate of hits, although hits fell during the second post-chewing task. Chewing gum heightened heart rate, but only during chewing. Gum also increased beta power at F7 and T3 immediately post-chewing, but not following the post-chewing tasks. The findings show that chewing gum affects several different indicators of alertness. Copyright © 2014 Elsevier Inc. All rights reserved.

Comparative efficacy of rapid-release nicotine gum versus nicotine polacrilex gum in relieving smoking cue-provoked craving.

PubMed

Niaura, Raymond; Sayette, Michael; Shiffman, Saul; Glover, Elbert D; Nides, Mitch; Shelanski, Morris; Shadel, William; Koslo, Randy; Robbins, Bruce; Sorrentino, Jim

2005-11-01

Most relapse episodes occur when smokers are confronted with craving provoked by situational cues. Current nicotine gum can help relieve cue-provoked cravings, but faster effects may result in more rapid relief. We tested a prototype formulation of a new rapid-release nicotine gum (RRNG) that provides more rapid release and absorption of nicotine, for its ability to provide faster and better craving relief compared to current nicotine polacrilex gum (NPG). Random assignment to RRNG or NPG, used during a smoking cue provocation procedure. Participants and setting A total of 319 smokers were exposed to a smoking cue in the laboratory by being asked to light but not smoke a cigarette of their preferred brand. Subjects then chewed a piece of 2 mg RRNG (n = 159) or 2 mg NPG (n = 160) according to randomized assignment. Craving assessments were completed at regular intervals before and after cue exposure (baseline, pre-cue, and 3, 6, 9, 12, 15, 18, 21, 25, 30 and 35 minutes after the cue). Smokers chewing RRNG showed significantly lower craving than NPG subjects starting with the first assessment at 3 minutes (P < 0.025). Repeated-measures ANOVA revealed a significant treatment x time interaction (P < 0.05)-craving scores dropped more rapidly in RRNG subjects compared to NPG subjects. Survival analyses also indicated superiority of RRNG in achieving more rapid self-reported meaningful relief (P < 0.05) and complete relief (P < 0.05) of craving. Rapid-release nicotine gum reduced cue-provoked craving more rapidly compared to NPG, and thus merits further study in cessation efficacy trials.

78 FR 43226 - Xanthan Gum From Austria and China

Federal Register 2010, 2011, 2012, 2013, 2014

2013-07-19

... Austria and China Determinations On the basis of the record \\1\\ developed in the subject investigations... injury by reason of imports from China of xanthan gum provided for in subheading 3913.90.20 of the... China of xanthan gum. Background The Commission instituted these investigations effective June 5, 2012...

Areca nut and tobacco chewing habits in Durban, KwaZulu Natal.

PubMed

Bissessur, S; Naidoo, S

2009-11-01

Areca nut/quid chewing is a habit that is commonly practiced in the Indian subcontinent and this age-old social habit is still being practiced by the Indians in South Africa. The areca nut/quid is prepared in a variety of ways. The quid may be prepared with or without tobacco. This habit is said to be associated with the development of oral submucous fibrosis (OSF), a premalignant lesion, oral leukoplakia and oral cancer. The aim of the present study was to investigate the prevalence of areca nut/quid chewing (with or without tobacco), associated habits (smoking and alcohol consumption) as well as the awareness of the risks. The study was cross-sectional in design and used administered questionnaires and semi-structured interviews to collect the data. A convenience sample of 101 respondents was interviewed. More than three quarter were born in South Africa and the rest were migrant communities from Pakistan, India and Dubai. All respondents from the migrant community were males. Slightly more females than maleschewed areca nut/quid. Popular ingredients that were chewed included areca nut, betel leaf, lime and paan masala. Enjoyment and special functions were the most important reasons for chewing areca nut. Family influence was a reason for chewing. Nearly 60% did not know whether areca nut chewing is harmful to their health. The majority have not attempted to give up the habit. It is recommended that aggressive awareness programmes on the hazardous effects of areca nut/quid chewing be developed similar to those for smoking cessation. Government health warnings need to be written on paan packaging. Taxes need to be imposed on the areca nut and condiments. Age restrictions need to be imposed on purchasing of the areca nut/quid thus making access difficult for the children.

A double row alley-cropping system for establishing nut orchards

Treesearch

Jerry Van Sambeek; William. Reid

2017-01-01

One of the greatest deterrents to establishing a new nut orchard is the long period of time it takes from tree planting to first commercial nut harvest. At the Pecan Experiment Field, a pecan or walnut must grow ten seasons or more and maybe a little less for Chinese chestnuts before the trees produces enough nuts to warrant mechanical harvesting.

Effects of guar gum ingestion on postprandial blood pressure in older adults.

PubMed

Jang, A L; Hwang, S K; Kim, D U

2015-03-01

The aim of this study was to investigate the effects of guar gum on postprandial blood pressure in older people. A randomized, double-blind, placebo-controlled, cross-over design. Community senior centers in B city, South Korea. Twenty-two older female adults aged 67 to 88 with postprandial hypotension. The participants were randomly assigned to guar gum (semi-fluid food with 9 gram) or placebo intervention during the first treatment phase. After a washout period of 1 week, the two interventions were switched to the other in the second treatment phase. Blood pressure was measured during both phases before having a meal and every 15 minutes during 120 minutes after a meal with automated sphygmomanometer. Change in systolic blood pressure (SBP) over time was significantly different between guar gum and placebo groups (F=4.07, p=0.001). Compared with placebo group, guar gum group had significantly low prevalence of postprandial hypotension (PPH) (guar gum group=18.2% vs. placebo group=72.7%; χ² =13.20, p<0.001). It also had significant difference in change of diastolic blood pressure (DBP) over time between guar gum and placebo groups (F=2.49, p=0.027). This findings show that guar gum could be effective on postprandial drops in blood pressure in older female adults.

Betel nut usage is a major risk factor for coronary artery disease.

PubMed

Khan, Muhammad Shahzeb; Bawany, Faizan Imran; Ahmed, Muhammad Umer; Hussain, Mehwish; Khan, Asadullah; Lashari, Muhammad Nawaz

2013-12-27

The objective of our study was to assess betel nut usage as one of the major risk factors associated with coronary artery disease. This case control study consisted of 300 controls and 300 cases. A structured questionnaire was administered to the participants to assess consumption of betel nut and confounding variables. A respondent was considered a regular consumer of betel nut if he/she consumed one or more pieces of betel nut every day for a period of greater than 6 months. About 8 in 10 betel nut chewers developed coronary artery disease. After adjusting for diabetes and hypertension, the odds ratio analysis depicted 7.72 times greater likelihood for coronary artery disease in patients who chewed betel nut for more than 10 years. Our study concludes that betel nut chewing is a significant risk factor leading to the development of coronary artery disease.

Betel Nut Usage Is a Major Risk Factor for Coronary Artery Disease

PubMed Central

Khan, Muhammad Shahzeb; Bawany, Faizan Imran; Ahmed, Muhammad Umer; Hussain, Mehwish; Khan, Asadullah; Lashari, Muhammad Nawaz

2014-01-01

Aim: The objective of our study was to assess betel nut usage as one of the major risk factors associated with coronary artery disease. Methods: This case control study consisted of 300 controls and 300 cases. A structured questionnaire was administered to the participants to assess consumption of betel nut and confounding variables. A respondent was considered a regular consumer of betel nut if he/she consumed one or more pieces of betel nut every day for a period of greater than 6 months. Results: About 8 in 10 betel nut chewers developed coronary artery disease. After adjusting for diabetes and hypertension, the odds ratio analysis depicted 7.72 times greater likelihood for coronary artery disease in patients who chewed betel nut for more than 10 years. Conclusion: Our study concludes that betel nut chewing is a significant risk factor leading to the development of coronary artery disease. PMID:24576380

Structural analysis of a frangible nut used on the NASA Space Shuttle

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

Metzinger, K.E.

A structural analysis methodology has been developed for the NASA 2.5-inch frangible nut used on the Space Shuttle. Two of these nuts are used to secure the External Tank to the aft end of the Orbiter. Both nuts must completely fracture before the Orbiter can safely separate from the External Tank. Ideally, only one of the two explosive boosters contained in each nut must detonate to completely break a nut. However, after an uncontrolled change in the Inconel 718 material processing, recent tests indicate that in certain circumstances both boosters may be required. This report details the material characterization andmore » subsequent structural analyses of nuts manufactured from two lots of Inconel 718. The nuts from the HSX lot were observed to consistently separate with only one booster, while the nuts from the HBT lot never completely fracture with a single booster. The material characterization requires only tensile test data and the determination of a tearing parameter based on a computer simulation of a tensile test. Subsequent structural analyses using the PRONTO2D finite element code correctly predict the differing response of nuts fabricated from these two lots. This agreement is important because it demonstrates that this technique can be used to screen lots of Inconel 718 before manufacturing frangible nuts from them. To put this new capability to practice, Sandia personnel have transferred this technology to the Pyrotechnics Group at NASA-JSC.« less

Gum and deposit formation in diesel fuels. Final report, 1984-1988

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

Mayo, F.R.; Mill, T.

1988-05-15

The authors examined two aspects of the stability of diesel fuels in storage: the formation of sediments in suspension, which subsequently clog filters, and the formation of soluble gum, which passes the filters but then forms hard deposits on hot engine parts. Research on fuel stability at SRI during the last 6 years has shown that soluble gum appears first on storage, and then part of it grows into sediment. If the oxidation mixture is agitated gently, the precipitating gum grows on the surface gum, and no loose sediment is formed. Three mechanisms of gum formation were distinguished: (1) amore » process intimately associated with chain propagation and termination during oxidation, (2) a coupling of fuel molecules by decomposing peroxides in the absence of oxygen, and (3) a condensation of naphthols and aldehydes from the oxidation of alkylnaphthalenes. The polymeric oxidation products from a JP-8 fuel are shown to be largely responsible for deposits in the Jet Fuel Thermal Oxidation Tester (JFTOT).« less

Online LC-GC-based analysis of minor lipids in various tree nuts and peanuts.

PubMed

Esche, Rebecca; Müller, Luisa; Engel, Karl-Heinz

2013-11-27

As information on free sterols/stanols and steryl/stanyl esters in nuts is lacking, the compositions and contents of these lipid constituents in ten different nut types were analyzed. The applied approach was based on online liquid chromatography-gas chromatography and enabled the simultaneous analysis of free sterols/stanols and individual steryl/stanyl fatty acid esters, and additionally of tocopherols and squalene. Total contents of free sterols/stanols ranged from 0.62 mg/g nut in hazelnuts to 1.61 mg/g nut in pistachios, with sitosterol as the predominant compound. Total contents of steryl/stanyl fatty acid esters were in the range of 0.11-1.26 mg/g nut, being lowest in Brazil nuts and highest in pistachios. There were considerable differences between the various nut types not only regarding the contents, but also the compositions of both classes. The levels of tocopherols were highest in pine nuts (0.33 mg/g nut); those of squalene were remarkably high in Brazil nuts (1.11 mg/g nut).

The ability of adults and children to visually identify peanuts and tree nuts.

PubMed

Hostetler, Todd L; Hostetler, Sarah G; Phillips, Gary; Martin, Bryan L

2012-01-01

Peanuts and tree nuts are common food allergens and are the leading cause of fatalities from food-induced anaphylaxis. Dietary avoidance is the primary management of these allergies and requires the ability to identify peanuts or tree nuts. To investigate the ability of adults and children to visually identify peanuts and tree nuts. A nut display was assembled that held peanuts and 9 tree nuts in a total of 19 different forms. Persons 6 years or older completed a worksheet to name the items. One-thousand one-hundred five subjects completed the study. The mean number of peanuts and tree nuts identified by all subjects was 8.4 (44.2%) out of a possible 19. The mean for children ages 6 to 18 was 4.6 (24.2%), compared with 11.1 (58.4%) for adults older than 18 (P < .001). The most commonly identified items were peanut in the shell and without the shell. The least identified was hazelnut (filbert) in the shell and without the shell. No difference was seen in the performance of peanut- or tree nut-allergic subjects compared with nonallergic subjects. Fifty percent of subjects with a peanut or tree nut allergy correctly identified all forms of peanuts or tree nuts to which they are allergic. Parents of peanut- or tree nut-allergic children did no better than parents of children without such allergy. Overall, both children and adults are unreliable at visually identifying most nuts. Treatment of nut allergies with dietary avoidance should include education for both adults and children on identification of peanuts and tree nuts. Copyright © 2012 American College of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

Studies on gum of Moringa oleifera for its emulsifying properties.

PubMed

Panda, Dibya Sundar

2014-04-01

Emulsion has been a form of presenting water insoluble substances for a long period of time. Now a day, it has been a way of presenting various intravenous additives and diagnostic agents in X-ray examinations. Various substances can be used as emulsifying agent, which can be operationally defined as a stabilizer of the droplets formed of the internal phase. Gum from Moringa oleifera was evaluated for its emulsifying properties. Castor oil emulsions 30 percent (o/w), containing 2 to 4% Moringa oleifera gum was prepared. Emulsions containing equivalent concentration of acacia were also prepared for comparison. All the emulsions prepared were stored at room temperature and studied for stability at various time intervals for 8 weeks. The prepared emulsions were evaluated for creaming rate, globule size and rate of coalescence. 23 factorial design was chosen to investigate the effects of centrifugation, pH, temperature changes and electrolytes on the creaming rate and globule size. The results of the investigations show that the gum of Moringa oleifera possesses better emulsifying properties as compared to gum acacia. Gum of Moringa oleifera could be used in pharmaceutical and non-pharmaceutical preparation.

The impact of chewing gum resistance on immediate free recall.

PubMed

Rickman, Sarah; Johnson, Andrew; Miles, Christopher

2013-08-01

Although the facilitative effects of chewing gum on free recall have proved contentious (e.g., Tucha, Mecklinger, Maier, Hammerl, & Lange, 2004; Wilkinson, Scholey, & Wesnes, 2002), there are strong physiological grounds, for example, increased cerebral activity and blood flow following the act of mastication, to suppose facilitation. The present study manipulated resistance to mastication, that is, chewing four pellets versus one pellet of gum, with the assumption that increased resistance will accentuate cerebral activity and blood flow. Additionally, chewing rate was recorded for all participants. In a within-participants design, participants performed a series of immediate free recall tasks while chewing gum at learning (one or four pellets) and recall (one or four pellets). Increased chewing resistance was not associated with increased memory performance, despite consistent chewing rates for both the one and four pellet conditions at both learning and recall. However, a pattern of recall consistent with context-dependent memory was observed. Here, participants who chewed the equivalent number of gum pellets at both learning and recall experienced significantly superior word recall compared to those conditions where the number of gum pellets differed. ©2012 The British Psychological Society.

QbD based synthesis and characterization of polyacrylamide grafted corn fibre gum.

PubMed

Singh, Akashdeep; Mangla, Bhumika; Sethi, Sheshank; Kamboj, Sunil; Sharma, Radhika; Rana, Vikas

2017-01-20

The aim of present investigation was to utilize quality by design approach for the synthesis of polyacrylamide corn fibre gum (PAAm-g-CFG) from corn fibre gum (CFG) by varying concentration of acrylamide and initiator. The spectral analysis (ATR-FTIR, 1 H NMR, DSC, X-ray and Mass spectroscopy) was conducted to assure grafting copolymerization of CFG with acrylamide. The powder flow properties confirm the porous nature of PAAm-g-CFG. The grafted copolymer dispersion showed shear thinning behaviour that follows Herschel Bulkley model. The viscoelastic analysis suggested viscous liquid like nature of PAAm-g-CFG and its viscosity increases with increase in concentration of PAAm-g-CFG. The mucoadhesive strength of synthesized PAAm-g-CFG was found to be higher than moringa oleifera gum, karaya gum, guar gum, xanthan gum, chitosan and gelatin. Further, the results pointed toward enhanced thermal stability of PAAm-g-CFG. Thus, PAAm-g-CFG has a great potential to be used in food and pharmaceutical industry. Copyright © 2016 Elsevier Ltd. All rights reserved.

Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals

DOE PAGES

Xiang, Zhouyang; Runge, Troy

2015-07-21

This study investigated the possibilities of making valuable products from corn ethanol byproducts and providing the beverage industries more variety of high quality emulsifiers other than gum arabic. An arabinoxylan-protein gum (APG) was extracted from distillers' grains (DG), a low-value corn ethanol byproduct, and modified through acylation with succinic anhydride. The effects of pH and degree of substitution (DS) on the emulsifying properties of succinylated APG, referred to as SAPG, were investigated. Emulsion particle size and stability of APG and gum arabic were comparable at pH 3.5–6.5. Succinylation could enhance the emulsifying properties of APG. Compared to gum arabic, atmore » pH < 5, SAPG emulsions had larger particle size but comparable stability, whereas at pH > 5, SAPG had much smaller particle size and better stability than gum arabic. The results suggested that SAPG, compared to gum arabic, could be a comparable emulsifier at low pH values and a better emulsifier at neutral pH values.« less

Emulsifying properties of succinylated arabinoxylan-protein gum produced from corn ethanol residuals

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

Xiang, Zhouyang; Runge, Troy

This study investigated the possibilities of making valuable products from corn ethanol byproducts and providing the beverage industries more variety of high quality emulsifiers other than gum arabic. An arabinoxylan-protein gum (APG) was extracted from distillers' grains (DG), a low-value corn ethanol byproduct, and modified through acylation with succinic anhydride. The effects of pH and degree of substitution (DS) on the emulsifying properties of succinylated APG, referred to as SAPG, were investigated. Emulsion particle size and stability of APG and gum arabic were comparable at pH 3.5–6.5. Succinylation could enhance the emulsifying properties of APG. Compared to gum arabic, atmore » pH < 5, SAPG emulsions had larger particle size but comparable stability, whereas at pH > 5, SAPG had much smaller particle size and better stability than gum arabic. The results suggested that SAPG, compared to gum arabic, could be a comparable emulsifier at low pH values and a better emulsifier at neutral pH values.« less

Flavor release measurement from gum model system.

PubMed

Ovejero-López, Isabel; Haahr, Anne-Mette; van den Berg, Frans; Bredie, Wender L P

2004-12-29

Flavor release from a mint-flavored chewing gum model system was measured by atmospheric pressure chemical ionization mass spectroscopy (APCI-MS) and sensory time-intensity (TI). A data analysis method for handling the individual curves from both methods is presented. The APCI-MS data are ratio-scaled using the signal from acetone in the breath of subjects. Next, APCI-MS and sensory TI curves are smoothed by low-pass filtering. Principal component analysis of the individual curves is used to display graphically the product differentiation by APCI-MS or TI signals. It is shown that differences in gum composition can be measured by both instrumental and sensory techniques, providing comparable information. The peppermint oil level (0.5-2% w/w) in the gum influenced both the retronasal concentration and the perceived peppermint flavor. The sweeteners' (sorbitol or xylitol) effect is less apparent. Sensory adaptation and sensitivity differences of human perception versus APCI-MS detection might explain the divergence between the two dynamic measurement methods.

Nuts as part of a healthy cardiovascular diet.

PubMed

Nash, Stephen D; Nash, David T

2008-12-01

The increasing trend of obesity has been associated with a greater prevalence of type 2 diabetes mellitus and may lead to more vascular disease. Nuts, a rich source of monounsaturated fatty acids and fiber, have been shown to decrease the risk of cardiovascular disease and the risk of developing type 2 diabetes mellitus. Numerous studies have demonstrated that nuts favorably affect serum lipids. They also exhibit a number of nonlipid benefits, including improved weight management, greater insulin sensitivity, and favorable endothelial effects, as well as having anti-inflammatory properties. Incorporating nuts into the diets of more people may lead to a variety of cardiovascular benefits.

Quality Evaluation of Shelled and Unshelled Macadamia Nuts by Means of Near-Infrared Spectroscopy (NIR).

PubMed

Canneddu, Giovanna; Júnior, Luis Carlos Cunha; de Almeida Teixeira, Gustavo Henrique

2016-07-01

The quality of shelled and unshelled macadamia nuts was assessed by means of Fourier transformed near-infrared (FT-NIR) spectroscopy. Shelled macadamia nuts were sorted as sound nuts; nuts infected by Ecdytolopha aurantiana and Leucopteara coffeella; and cracked nuts caused by germination. Unshelled nuts were sorted as intact nuts (<10% half nuts, 2014); half nuts (March, 2013; November, 2013); and crushed nuts (2014). Peroxide value (PV) and acidity index (AI) were determined according to AOAC. PCA-LDA shelled macadamia nuts classification resulted in 93.2% accurate classification. PLS PV prediction model resulted in a square error of prediction (SEP) of 3.45 meq/kg, and a prediction coefficient determination value (Rp (2) ) of 0.72. The AI PLS prediction model was better (SEP = 0.14%, Rp (2) = 0.80). Although adequate classification was possible (93.2%), shelled nuts must not contain live insects, therefore the classification accuracy was not satisfactory. FT-NIR spectroscopy can be successfully used to predict PV and AI in unshelled macadamia nuts, though. © 2016 Institute of Food Technologists®

Colin Gum and the discovery of the Gum nebula

NASA Technical Reports Server (NTRS)

Kerr, F. J.

1971-01-01

The research of Colin Gum in the field of astronomy is reviewed. It includes a radio survey at 200 MHz, a photographic survey for HII regions in the Southern Milky Way from longitude 220 deg to 20 deg, and a catalogue of 85 physically separate regions. He suggested that certain faint nebulosities were part of a large, nearby H II region excited by gamma Velorum and zeta Puppis. He was also concerned with 21-cm studies.

Reported gum disease as a cardiovascular risk factor in adults with intellectual disabilities.

PubMed

Hsieh, K; Murthy, S; Heller, T; Rimmer, J H; Yen, G

2018-03-01

Several risk factors for cardiovascular disease (CVD) have been identified among adults with intellectual disabilities (ID). Periodontitis has been reported to increase the risk of developing a CVD in the general population. Given that individuals with ID have been reported to have a higher prevalence of poor oral health than the general population, the purpose of this study was to determine whether adults with ID with informant reported gum disease present greater reported CVD than those who do not have reported gum disease and whether gum disease can be considered a risk factor for CVD. Using baseline data from the Longitudinal Health and Intellectual Disability Study from which informant survey data were collected, 128 participants with reported gum disease and 1252 subjects without reported gum disease were identified. A series of univariate logistic regressions was conducted to identify potential confounding factors for a multiple logistic regression. The series of univariate logistic regressions identified age, Down syndrome, hypercholesterolemia, hypertension, reported gum disease, daily consumption of fruits and vegetables and the addition of table salt as significant risk factors for reported CVD. When the significant factors from the univariate logistic regression were included in the multiple logistic analysis, reported gum disease remained as an independent risk factor for reported CVD after adjusting for the remaining risk factors. Compared with the adults with ID without reported gum disease, adults in the gum disease group demonstrated a significantly higher prevalence of reported CVD (19.5% vs. 9.7%; P = .001). After controlling for other risk factors, reported gum disease among adults with ID may be associated with a higher risk of CVD. However, further research that also includes clinical indices of periodontal disease and CVD for this population is needed to determine if there is a causal relationship between gum disease and CVD. © 2017 MENCAP

Gum spots caused by cambium miners in black cherry in West Virginia

Treesearch

Charles O. Rexrode; John E. Baumgras

1980-01-01

Six types of gum spots in black cherry, Prunus serotina Ehrh. were associated with parenchyma flecks caused by the cambium miner Phytobia pruni (Gross). The number of parenchyma flecks and associated gum spots increased with the height of the tree. Four percent of the flecks produced gum spots in the first 18 to 20 feet of the...

Betel nut chewing, oral premalignant lesions, and the oral microbiome

PubMed Central

Hernandez, Brenda Y.; Zhu, Xuemei; Goodman, Marc T.; Gatewood, Robert; Mendiola, Paul; Quinata, Katrina; Paulino, Yvette C.

2017-01-01

Oral cancers are attributed to a number of causal agents including tobacco, alcohol, human papillomavirus (HPV), and areca (betel) nut. Although betel nut chewing has been established as an independent cause of oral cancer, the mechanisms of carcinogenesis are poorly understood. An investigation was undertaken to evaluate the influence of betel nut chewing on the oral microbiome and oral premalignant lesions. Study participants were recruited from a dental clinic in Guam. Structured interviews and oral examinations were performed. Oral swabbing and saliva samples were evaluated by 454 pyrosequencing of the V3- V5 region of the 16S rRNA bacterial gene and genotyped for HPV. One hundred twenty-two adults were enrolled including 64 current betel nut chewers, 37 former chewers, and 21 with no history of betel nut use. Oral premalignant lesions, including leukoplakia and submucous fibrosis, were observed in 10 chewers. Within-sample bacterial diversity was significantly lower in long-term (≥10 years) chewers vs. never chewers and in current chewers with oral lesions vs. individuals without lesions. Between-sample bacterial diversity based on Unifrac distances significantly differed by chewing status and oral lesion status. Current chewers had significantly elevated levels of Streptococcus infantis and higher and lower levels of distinct taxa of the Actinomyces and Streptococcus genera. Long-term chewers had reduced levels of Parascardovia and Streptococcus. Chewers with oral lesions had significantly elevated levels of Oribacterium, Actinomyces, and Streptococcus, including Streptococcus anginosus. In multivariate analyses, controlling for smoking, oral HPV, S.anginosus, and S. infantis levels, current betel nut chewing remained the only predictor of oral premalignant lesions. Our study provides evidence that betel nut chewing alters the oral bacterial microbiome including that of chewers who develop oral premalignant lesions. Nonetheless, whether microbial changes

Betel nut chewing, oral premalignant lesions, and the oral microbiome.

PubMed

Hernandez, Brenda Y; Zhu, Xuemei; Goodman, Marc T; Gatewood, Robert; Mendiola, Paul; Quinata, Katrina; Paulino, Yvette C

2017-01-01

Oral cancers are attributed to a number of causal agents including tobacco, alcohol, human papillomavirus (HPV), and areca (betel) nut. Although betel nut chewing has been established as an independent cause of oral cancer, the mechanisms of carcinogenesis are poorly understood. An investigation was undertaken to evaluate the influence of betel nut chewing on the oral microbiome and oral premalignant lesions. Study participants were recruited from a dental clinic in Guam. Structured interviews and oral examinations were performed. Oral swabbing and saliva samples were evaluated by 454 pyrosequencing of the V3- V5 region of the 16S rRNA bacterial gene and genotyped for HPV. One hundred twenty-two adults were enrolled including 64 current betel nut chewers, 37 former chewers, and 21 with no history of betel nut use. Oral premalignant lesions, including leukoplakia and submucous fibrosis, were observed in 10 chewers. Within-sample bacterial diversity was significantly lower in long-term (≥10 years) chewers vs. never chewers and in current chewers with oral lesions vs. individuals without lesions. Between-sample bacterial diversity based on Unifrac distances significantly differed by chewing status and oral lesion status. Current chewers had significantly elevated levels of Streptococcus infantis and higher and lower levels of distinct taxa of the Actinomyces and Streptococcus genera. Long-term chewers had reduced levels of Parascardovia and Streptococcus. Chewers with oral lesions had significantly elevated levels of Oribacterium, Actinomyces, and Streptococcus, including Streptococcus anginosus. In multivariate analyses, controlling for smoking, oral HPV, S.anginosus, and S. infantis levels, current betel nut chewing remained the only predictor of oral premalignant lesions. Our study provides evidence that betel nut chewing alters the oral bacterial microbiome including that of chewers who develop oral premalignant lesions. Nonetheless, whether microbial changes

X-ray diffraction, IR spectroscopy and thermal characterization of partially hydrolyzed guar gum.

PubMed

Mudgil, Deepak; Barak, Sheweta; Khatkar, B S

2012-05-01

Guar gum was hydrolyzed using cellulase from Aspergillus niger at 5.6 pH and 50°C temperature. Hydrolyzed guar gum sample was characterized using Fourier transform infrared spectroscopy, differential scanning calorimetry, thermogravimetric analysis, X-ray diffraction, dilute solution viscometry and rotational viscometry. Viscometry analysis of native guar gum showed a molecular weight of 889742.06, whereas, after enzymatic hydrolysis, the resultant product had a molecular weight of 7936.5. IR spectral analysis suggests that after enzymatic hydrolysis of guar gum there was no major transformation of functional group. Thermal analysis revealed no major change in thermal behavior of hydrolyzed guar gum. It was shown that partial hydrolysis of guar gum could be achieved by inexpensive and food grade cellulase (Aspergillus niger) having commercial importance and utilization as a functional soluble dietary fiber for food industry. Copyright © 2012 Elsevier B.V. All rights reserved.

Betel nut chewing associated with increased risk of arterial stiffness.

PubMed

Wei, Yu-Ting; Chou, Yu-Tsung; Yang, Yi-Ching; Chou, Chieh-Ying; Lu, Feng-Hwa; Chang, Chih-Jen; Wu, Jin-Shang

2017-11-01

Betel nut chewing is associated with certain cardiovascular outcomes. Subclinical atherosclerosis may be one link between betel nut chewing and cardiovascular risk. Few studies have examined the association between chewing betel nut and arterial stiffness. The aim of this study was thus to determine the relationship between betel nut chewing and arterial stiffness in a Taiwanese population. We enrolled 7540 eligible subjects in National Cheng Kung University Hospital from October 2006 to August 2009. The exclusion criteria included history of cerebrovascular events, coronary artery disease, and taking lipid-lowering drugs, antihypertensives, and hypoglycemic agents. Increased arterial stiffness was defined as brachial-ankle pulse wave velocity (baPWV) ≥1400cm/s. According to their habit of betel nut use, the subjects were categorized into non-, ex-, and current chewers. The prevalence of increased arterial stiffness was 32.7, 43.3, and 43.2% in non-, ex- and current chewers, respectively (p=0.011). Multiple logistic regression analysis revealed that ex-chewers (odds ratio [OR] 1.69, 95% confidence interval (CI)=1.08-2.65) and current chewers (OR 2.29, 95% CI=1.05-4.99) had elevated risks of increased arterial stiffness after adjustment for co-variables. Both ex- and current betel nut chewing were associated with a higher risk of increased arterial stiffness. Stopping betel nut chewing may thus potentially be beneficial to reduce cardiovascular risk, based on the principals of preventive medicine. Copyright © 2017 Elsevier B.V. All rights reserved.

[Epidemiological investigation of chewing fresh or dried betel nut and oral mucosal disease].

PubMed

Yongxiu, Du; Dongye, Sun; Xinchun, Jian; Qiuhua, Mao; Yanan, Cheng; Pu, Xu

2016-08-01

This study was conducted to investigate the effect of chewing fresh or dried betel nut on the inci-dence and canceration of oral mucosa disease in Haikou City in Hainan Province. Through a survey questionnaire, clinical examination, and regular follow-up, we collected clinical data from 1 722 cases and divided them into two groups, among which 704 of the afflicted people chew dried betel nut, whereas the other 1 018 chew fresh betel nut. The data were 
statistically analyzed using different variables which included age, number, time of onset of the disease, and the cancerous condition associated with common oral mucosa disease, including oral submucous fibrosis (OSF), oral leukoplakia (OLK), and oral Lichen planus (OLP). 1) The study found no significant difference in the prevalence of oral mucosa diseases between the dried betel nut group (n=704) and fresh betel nut group (n=1 018) among the 1 722 cases (P>0.05), but the peak age of oral mucosal disease was more advanced in the dried betel nut group (P<0.01). 2) The incidence within 5 years of OSF, OLK, OLP, and oral mucosa diseases in the dried betel nut group was significantly higher than that in the fresh betel nut group (P<0.01). 3) The incidence of cancer for oral mucosa disease in patients included in the dried betel nut group was significantly higher than that in the fresh betel nut group (P<0.01). Chewing dried betel nut is more pathogenic and carcinogenic than chewing fresh betel nut. The extremely harmful components of the dried betel nut synergistically play a vital role in the occurrence and carcinogenesis of oral mucosal diseases.

[Analysis of constituents of ester-type gum bases used as natural food additives].

PubMed

Tada, Atsuko; Masuda, Aino; Sugimoto, Naoki; Yamagata, Kazuo; Yamazaki, Takeshi; Tanamoto, Kenichi

2007-12-01

The differences in the constituents of ten ester-type gum bases used as natural food additives in Japan (urushi wax, carnauba wax, candelilla wax, rice bran wax, shellac wax, jojoba wax, bees wax, Japan wax, montan wax, and lanolin) were investigated. Several kinds of gum bases showed characteristic TLC patterns of lipids. In addition, compositions of fatty acid and alcohol moieties of esters in the gum bases were analyzed by GC/MS after methanolysis and hydrolysis, respectively. The results indicated that the varieties of fatty acids and alcohols and their compositions were characteristic for each gum base. These results will be useful for identification and discrimination of the ester-type gum bases.

Extra-strong "floating nut"

NASA Technical Reports Server (NTRS)

Charles, J. F.; Theakston, H.

1979-01-01

Increased bearing area withstands much higher torque than previous designs. Floating nut makes it possible to fasten parts on heavy-duty equipment, such as tractors and cranes, even though they can be reached for tightening from one side only.

Long-term effects of guar gum in subjects with non-insulin-dependent diabetes mellitus.

PubMed

Groop, P H; Aro, A; Stenman, S; Groop, L

1993-10-01

The effects of 15 g guar gum/d on glycemic control, lipids, and insulin secretion were studied in 15 (8 male, 7 female) diet-treated subjects with non-insulin-dependent diabetes mellitus for 48 wk. Mean age (+/- SD) was 60 +/- 2 y (range 45-70 y), body mass index (in kg/m2) 28.6 +/- 0.9 (range 21.6 +/- 39.2), and duration of diabetes 6 +/- 1 y (range 2-14 y). Guar gum was preceded and followed by 8-wk placebo periods. Guar gum improved long-term glycemic control, postprandial glucose tolerance and lipid concentrations. The C-peptide response to a test meal increased by time during guar gum treatment, whereas the insulin response remained unchanged. This indicates that insulin secretion is enhanced by guar gum as reflected by increased C-peptide. A decreased molar ratio of insulin to C-peptide suggests that guar gum may increase hepatic insulin extraction. In conclusion, guar gum has favorable long-term effects on glycemic control and lipid concentrations.

Design, formulation and evaluation of Aloe vera chewing gum

PubMed Central

Aslani, Abolfazl; Ghannadi, Alireza; Raddanipour, Razieh

2015-01-01

Background: Aloe vera has antioxidant, antiinflammatory, healing, antiseptic, anticancer and antidiabetic effects. The aim of the present study was to design and evaluate the formulation of Aloe vera chewing gum with an appropriate taste and quality with the indications for healing oral wounds, such as lichen planus, mouth sores caused by cancer chemotherapy and mouth abscesses as well as reducing mouth dryness caused by chemotherapy. Materials and Methods: In Aloe vera powder, the carbohydrate content was determined according to mannose and phenolic compounds in terms of gallic acid. Aloe vera powder, sugar, liquid glucose, glycerin, sweeteners and different flavors were added to the soft gum bases. In Aloe vera chewing gum formulation, 10% of dried Aloe vera extract entered the gum base. Then the chewing gum was cut into pieces of suitable sizes. Weight uniformity, content uniformity, the organoleptic properties evaluation, releasing the active ingredient in the phosphate buffer (pH, 6.8) and taste evaluation were examined by Latin square method. Results: One gram of Aloe vera powder contained 5.16 ± 0.25 mg/g of phenolic compounds and 104.63 ± 4.72 mg/g of carbohydrates. After making 16 Aloe vera chewing gum formulations, the F16 formulation was selected as the best formulation according to its physicochemical and organoleptic properties. In fact F16 formulation has suitable hardness, lack of adhesion to the tooth and appropriate size and taste; and after 30 min, it released more than 90% of its drug content. Conclusion: After assessments made, the F16 formulation with maltitol, aspartame and sugar sweeteners was selected as the best formulation. Among various flavors used, peppermint flavor which had the most acceptance between consumers was selected. PMID:26605214

Fungal Presence in Selected Tree Nuts and Dried Fruits

PubMed Central

Tournas, VH; Niazi, NS; Kohn, JS

2015-01-01

Sixty-four tree nut samples (almonds, pecans, pine nuts, and walnuts) and 50 dried fruit samples (apricots, cranberries, papaya, pineapple, and raisins) were purchased from local supermarkets and analyzed for fungal contamination using conventional culture as well as molecular methods. The results of our study showed that the highest yeast and mold (YM) counts (5.34 log10 CFU g−1) were found in walnuts and the lowest in pecans. The most common mold in nuts was Aspergillus niger, relatively low numbers of A. flavus were found across the board, while Penicillium spp. were very common in pine nuts and walnuts. Low levels (2.00–2.84 log10 CFU g−1) of yeasts were recovered from only two pine nut samples. Fungal contamination in dried fruits was minimal (ranging from <2.00 to 3.86 log10 CFU g−1). The highest fungal levels were present in raisins. All papaya samples and the majority of cranberry, pineapple, and apricot samples were free of live fungi. The most common mold in dried fruits was A. niger followed by Penicillium spp. One apricot sample also contained low levels (2.00 log10 CFU g−1) of yeasts. PMID:26056470

Fungal Presence in Selected Tree Nuts and Dried Fruits.

PubMed

Tournas, V H; Niazi, N S; Kohn, J S

2015-01-01

Sixty-four tree nut samples (almonds, pecans, pine nuts, and walnuts) and 50 dried fruit samples (apricots, cranberries, papaya, pineapple, and raisins) were purchased from local supermarkets and analyzed for fungal contamination using conventional culture as well as molecular methods. The results of our study showed that the highest yeast and mold (YM) counts (5.34 log10 CFU g(-1)) were found in walnuts and the lowest in pecans. The most common mold in nuts was Aspergillus niger, relatively low numbers of A. flavus were found across the board, while Penicillium spp. were very common in pine nuts and walnuts. Low levels (2.00-2.84 log10 CFU g(-1)) of yeasts were recovered from only two pine nut samples. Fungal contamination in dried fruits was minimal (ranging from <2.00 to 3.86 log10 CFU g(-1)). The highest fungal levels were present in raisins. All papaya samples and the majority of cranberry, pineapple, and apricot samples were free of live fungi. The most common mold in dried fruits was A. niger followed by Penicillium spp. One apricot sample also contained low levels (2.00 log10 CFU g(-1)) of yeasts.

Neural net classification of x-ray pistachio nut data

NASA Astrophysics Data System (ADS)

Casasent, David P.; Sipe, Michael A.; Schatzki, Thomas F.; Keagy, Pamela M.; Le, Lan Chau

1996-12-01

Classification results for agricultural products are presented using a new neural network. This neural network inherently produces higher-order decision surfaces. It achieves this with fewer hidden layer neurons than other classifiers require. This gives better generalization. It uses new techniques to select the number of hidden layer neurons and adaptive algorithms that avoid other such ad hoc parameter selection problems; it allows selection of the best classifier parameters without the need to analyze the test set results. The agriculture case study considered is the inspection and classification of pistachio nuts using x- ray imagery. Present inspection techniques cannot provide good rejection of worm damaged nuts without rejecting too many good nuts. X-ray imagery has the potential to provide 100% inspection of such agricultural products in real time. Only preliminary results are presented, but these indicate the potential to reduce major defects to 2% of the crop with 1% of good nuts rejected. Future image processing techniques that should provide better features to improve performance and allow inspection of a larger variety of nuts are noted. These techniques and variations of them have uses in a number of other agricultural product inspection problems.

The atopic dog as a model of peanut and tree nut food allergy.

PubMed

Teuber, Suzanne S; Del Val, Gregorio; Morigasaki, Susumu; Jung, Hye Rim; Eisele, Pamela H; Frick, Oscar L; Buchanan, Bob B

2002-12-01

Animal models are needed that mimic human IgE-mediated peanut and tree nut allergy. Atopic dogs have been previously used in a model of food allergy to cow's milk, beef, wheat, and soy, with the demonstration of specific IgE production and positive oral challenges similar to those seen in human subjects. We sought to sensitize dogs to peanut, walnut, and Brazil nut and to assess whether sensitization is accompanied by clinical reactions and whether there is cross-reactivity among the different preparations. Eleven dogs were sensitized subcutaneously by using an established protocol with 1 microg each of peanut, English walnut, or Brazil nut protein extracts in alum first at birth and then after modified live virus vaccinations at 3, 7, and 11 weeks of age. The dogs were sensitized to other allergens, including soy and either wheat or barley. Intradermal skin tests, IgE immunoblotting to nut proteins, and oral challenges were performed with ground nut preparations. At 6 months of age, the dogs' intradermal skin test responses were positive to the nut extracts. IgE immunoblotting to peanut, walnut, and Brazil nut showed strong recognition of proteins in the aqueous preparations. Each of the 4 peanut- and the 3 Brazil nut-sensitized dogs and 3 of the 4 walnut-sensitized dogs reacted on oral challenge with the corresponding primary immunogen at age 2 years. None of the peanut-sensitized dogs reacted clinically with walnut or Brazil nut challenges. One of the walnut-sensitized dogs had delayed (overnight) vomiting to Brazil nut. On the basis of measurements of the mean amount of allergen eliciting a skin test response in dogs, the hierarchy of reactivity by skin testing is similar to the clinical experience in human subjects (peanut > tree nuts > wheat > soy > barley). Cross-reactivity, which was not apparent between soy and peanut or tree nuts or between peanut and tree nuts, was slight between walnut and Brazil nut. The results give further support to the dog as a

Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums.

PubMed

Sahari, M A; Mohammadi, R; Hamidi Esfehani, Z

2014-01-01

Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheological (farinograph and extensograph) characteristics, staling, and organoleptic evaluations were performed on the dough and the resulting Taftoon bread. Statistical results showed that the salep gum at 5% and Persian gum at 3% (w/w flour basis) had a significant effect on the dough properties. Salep and Persian gums when each separately added increased and decreased dough water absorption, respectively. Both hydrocolloids increased the dough resistance to extension and decreased its extensibility. Persian gum shows dual nature in water absorption and some other baking properties. Textural studies revealed that addition of 5% salep gum (w/w flour basis) reduced the bread crumb firmness and delayed the staling process of the Taftoon bread. X-ray diffraction study also confirmed this result.

Self-healing guar gum and guar gum-multiwalled carbon nanotubes nanocomposite gels prepared in an ionic liquid.

PubMed

Sharma, Mukesh; Mondal, Dibyendu; Mukesh, Chandrakant; Prasad, Kamalesh

2013-10-15

Guar gum is a galactomannan extracted from the seed of the leguminous shrub Cyamopsis tetragonoloba. It was found to form a soft viscoelastic gel in 1-butyl-3-methylimidazolium chloride, an ionic liquid at an optimized concentration of 10%w/v. A nanocomposite gel of the gum with enhanced strength could be prepared with 0.2%w/v of multiwalled carbon nanotubes (MWCNTs) in the ionic liquid. When the gels thus prepared were subjected to surface fractures or bisected completely, they found to self-heal at room temperature without any external interventions. The self-healing process could be repeated several times. These viscoelastic gel systems showed thixotropic nature and recovery of the storage modulus with time for several cycles was observed upon rheological investigations. The interaction took place between ionic liquid, guar gum and MWCNT was studied by SEM, TEM, FT-IR, powder XRD and rheometry. The results suggested that, upon standing at room temperature development of electrostatic interactions and the van der Waals interactions among the ionic liquid molecules facilitated the formation of reversible noncovalent bonds and eventually activated the self-healing in the gel systems through appropriate chain entanglements. Copyright © 2013 Elsevier Ltd. All rights reserved.

Evaluation of mucoadhesive potential of gum cordia, an anionic polysaccharide.

PubMed

Ahuja, Munish; Kumar, Suresh; Kumar, Ashok

2013-04-01

The study involves mucoadhesive evaluation by formulating buccal discs using fluconazole as the model drug. The effect of compression pressure and gum cordia/lactose ratio on the ex vivo bioadhesion time and in vitro release of fluconazole was optimized using central composite experimental design. It was observed that the response ex vivo bioadhesion time was affected significantly by the proportion of gum cordia in the buccal discs while the in vitro release of fluconazole from the buccal discs was influenced significantly by the compression pressure. The optimized batch of buccal discs comprised of gum cordia/lactose - 0.66, fluconazole - 20 mg and was compressed at the pressure of 6600 kg. Further, it provided the ex vivo bioadhesion of 22 h and in vitro release of 80% in 24h. In conclusion, gum cordia is a promising bucoadhesive polymer. Copyright © 2012 Elsevier B.V. All rights reserved.

Chewing gum, occupational stress, work performance and wellbeing. An intervention study.

PubMed

Smith, Andrew P; Chaplin, Katherine; Wadsworth, Emma

2012-06-01

An intervention study was carried out to examine the effects of chewing gum on occupational stress and related outcomes. 101 volunteers from Cardiff University completed the study. The results showed that chewing gum reduced stress (both at work and outside work), reduced fatigue, reduced anxiety and depression and led to a more positive mood. Chewing gum was also associated with perceptions of better performance (both at work and outside). Copyright © 2012 Elsevier Ltd. All rights reserved.

Faying Surface Lubrication Effects on Nut Factors

NASA Technical Reports Server (NTRS)

Taylor, Deneen M.; Morrison, Raymond F.

2006-01-01

Bolted joint analysis typically is performed using nut factors derived from textbooks and procedures from program requirement documents. Joint specific testing was performed for a critical International Space Station (ISS) joint. Test results indicate that for some configurations the nut factor may be significantly different than accepted textbook values. This paper presents results of joint specific testing to aid in determining if joint specific testing should be performed to insure required preloads are obtained.

Quantification of nitropropanoyl glucosides in karaka nuts before and after treatment.

PubMed

MacAskill, J J; Manley-Harris, M; Field, Richard J

2015-05-15

A high performance liquid chromatography (HPLC) method was developed to assay nitropropanoyl glucosides in the nuts of karaka (Corynocarpus laevigatus) a traditional food of New Zealand Māori. Levels of glucosides, measured as 3-nitropropanoic acid, ranged from 50.25 to 138.62 g kg(-1) (5.0-13.9% w/w) and were highest in nuts from unripe drupes; these levels are higher than any previously reported. Other parts of the drupe also contained nitropropanoyl glucosides but at lower levels than the nut. Treatment procedures to remove the glucosides from the nuts varied in their efficacy with soxhlet extraction removing 98.7% and prolonged boiling and cold water extraction both removing 96%. These findings confirm the traditional methods for preparation of these nuts for consumption. Copyright © 2014 Elsevier Ltd. All rights reserved.

Task-induced activation and hemispheric dominance in cerebral circulation during gum chewing.

PubMed

Ono, T; Hasegawa, Y; Hori, K; Nokubi, T; Hamasaki, T

2007-10-01

In elderly persons, it is thought that maintenance of masticatory function may have a beneficial effect on maintenance of cerebral function. However, few studies on cerebral circulation during mastication exist. This study aimed to verify a possible increase in cerebral circulation and the presence of cerebral hemispheric dominance during gum chewing. Twelve healthy, young right-handed subjects with normal dentition were enrolled. Bilateral middle cerebral arterial blood flow velocities (MCAV), heart rate, and arterial carbon dioxide levels were measured during a handgrip exercise and gum chewing. During gum chewing, electromyography of the bilateral masseter muscle was recorded.MCAV and heart rate significantly increased during exercise compared to values at rest. During gum chewing, there were no differences in the rate of increase in MCAV between the working and non-working sides, but during the handgrip exercise, the rate of increase in MCAV was significantly greater for the non-working side than for the working side. During gum chewing,muscle activity on the working side was significantly greater than that on the non-working side. These results suggest that during gum chewing, cerebral circulation increases bilaterally and does not show contralateral dominance, as it does during the handgrip exercise.

Bur and nut production on three chestnut cultivars

Treesearch

Michele Warmund; Darin J. Enderton; J.W. Van Sambeek

2010-01-01

Studies were conducted to characterize bur and nut development on shoots of young chestnut (Castanea sp.) trees over a two year period and to determine the effect of secondary (2°) bur removal on subsequent bur and nut production. Terminal shoots of 'Peach' trees with primary (1°) and 2° burs (PS) grew longer and...

Gum Disease by the Numbers | NIH MedlinePlus the Magazine

MedlinePlus

... us Gum Disease by the Numbers Gum (or periodontal) disease is one of the leading threats to dental health. It's typically caused by poor brushing and flossing habits that allow plaque—a sticky film of bacteria—to build up on teeth and harden. In ...

Beyond the wild nut: moving toward profitable black walnut nut crops

Treesearch

Brian Hammons; Felix, Jr. Ponder; John Rickman

2004-01-01

Currently, about 2 million pounds of black walnut nutmeats are consumed annually, requiring about 26 million pounds of wild in-shell nuts (hulled, wet weight). Walnuts from wild trees are variable in quality, yield, and moisture, reducing the amount of good, salable nutmeats produced. Consequently, the price that can be paid to the harvester/producer is limited....

Effect of CMC addition on steady and dynamic shear rheological properties of binary systems of xanthan gum and guar gum.

PubMed

Bak, J H; Yoo, B

2018-04-12

The effect of CMC on the steady and dynamic shear rheological properties of binary mixtures of XG and GG was examined at different mixing ratios. All XG-GG-CMC ternary mixtures had high shear-thinning behavior and the n value of the sample with 5% CMC was the smallest compared with those of other samples. A marked increase in K and η a,50 values was observed for ternary mixtures at a lower content (5%) of CMC, indicating that the synergistic interactions of the XG-GG binary mixture were affected by the content of CMC. The effect of temperature on the η a,50 was well described by the Arrhenius equation for all samples. The activation energy values of all ternary gum mixtures are higher than that of binary gum mixture, and these values also decreased with an increase in CMC content from 5 to 15%. The dynamic moduli of ternary gum mixtures decreased with an increase in CMC content. The tan δ value of the ternary gum mixture with 5% CMC was much lower than those of other ternary mixtures. In general, these results suggest that the flow and dynamic shear rheological properties of XG-GG binary mixtures are strongly influenced by a small addition of CMC. Copyright © 2018. Published by Elsevier B.V.

Technical intelligence and culture: Nut cracking in humans and chimpanzees.

PubMed

Boesch, Christophe; Bombjaková, Daša; Boyette, Adam; Meier, Amelia

2017-06-01

According to the technical intelligence hypothesis, humans are superior to all other animal species in understanding and using tools. However, the vast majority of comparative studies between humans and chimpanzees, both proficient tool users, have not controlled for the effects of age, prior knowledge, past experience, rearing conditions, or differences in experimental procedures. We tested whether humans are superior to chimpanzees in selecting better tools, using them more dexteriously, achieving higher performance and gaining access to more resource as predicted under the technical intelligence hypothesis. Aka and Mbendjele hunter-gatherers in the rainforest of Central African Republic and the Republic of Congo, respectively, and Taï chimpanzees in the rainforest of Côte d'Ivoire were observed cracking hard Panda oleosa nuts with different tools, as well as the soft Coula edulis and Elaeis guinensis nuts. The nut-cracking techniques, hammer material selection and two efficiency measures were compared. As predicted, the Aka and the Mbendjele were able to exploit more species of hard nuts in the forest than chimpanzees. However, the chimpanzees were sometimes more efficient than the humans. Social roles differed between the two species, with the Aka and especially the Mbendjele exhibiting cooperation between nut-crackers whereas the chimpanzees were mainly individualistic. Observations of nut-cracking by humans and chimpanzees only partially supported the technical intelligence hypothesis as higher degrees of flexibility in tool selection seen in chimpanzees compensated for use of less efficient tool material than in humans. Nut cracking was a stronger social undertaking in humans than in chimpanzees. © 2017 Wiley Periodicals, Inc.

Nuts and Grains: Microbiology and Preharvest Contamination Risks.

PubMed

Brar, Pardeepinder K; Danyluk, Michelle D

2018-04-01

Low-water-activity foods have been involved in recalls and foodborne disease outbreaks. Increased consumption; better detection methods and reporting systems; improved surveillance, trace-back, and ability to connect sporadic foodborne illnesses; and inadequate implementation of food safety programs are some of the likely reasons for the increase in frequency of recalls and outbreaks linked to dry foods. Nuts and grains can be contaminated with foodborne pathogens at any stage during production, processing, storage, and distribution. Focusing on preharvest contamination, the various potential sources of contamination include soil, animal intrusion, contaminated harvesting equipment, harvest and preharvest handling, storage conditions, and others. The low water activity of nuts and grains prevents the growth of most foodborne pathogens on their surfaces. The long-term survival of bacterial foodborne pathogens ( Salmonella , Escherichia coli O157:H7, and Listeria monocytogenes ) on dry foods has been documented in the literature for different nut types. Preventing contamination is the key to avoiding foodborne disease risks linked to dry foods. The implementation of good agricultural practices and other food safety systems provides a proactive approach to address concerns thoroughly. A plethora of research is available on preventing the growth of mycotoxin-producing fungi on the surface of nuts and grains. Milling is an effective mechanism to reduce the microbial load on grains. This review focuses on providing information about associated foodborne microorganisms, preharvest contamination sources, and good agricultural practice recommendations for nuts and grains.

Relative bioavailability of methadone hydrochloride administered in chewing gum and tablets.

PubMed

Christrup, L L; Angelo, H R; Bonde, J; Kristensen, F; Rasmussen, S N

1990-01-01

Methadone administered in chewing gum in doses of 16.7-22.6 mg to seven patients in a study using an open balanced cross-over design, was compared with 20 mg of methadone given perorally as tablets. There was no significant difference in the AUC/D obtained after administration of chewing gum and tablets (p greater than 0.05). It is concluded that the chewing gum formulation should be considered for further testing with respect to suppression of abstinence syndrome in narcotic addicts.

BSACI guideline for the diagnosis and management of peanut and tree nut allergy.

PubMed

Stiefel, G; Anagnostou, K; Boyle, R J; Brathwaite, N; Ewan, P; Fox, A T; Huber, P; Luyt, D; Till, S J; Venter, C; Clark, A T

2017-06-01

Peanut nut and tree nut allergy are characterised by IgE mediated reactions to nut proteins. Nut allergy is a global disease. Limited epidemiological data suggest varying prevalence in different geographical areas. Primary nut allergy affects over 2% of children and 0.5% of adults in the UK. Infants with severe eczema and/or egg allergy have a higher risk of peanut allergy. Primary nut allergy presents most commonly in the first five years of life, often after the first known ingestion with typical rapid onset IgE-mediated symptoms. The clinical diagnosis of primary nut allergy can be made by the combination of a typical clinical presentation and evidence of nut specifc IgE shown by a positive skin prick test (SPT) or specific IgE (sIgE) test. Pollen food syndrome is a distinct disorder, usually mild, with oral/pharyngeal symptoms, in the context of hay fever or pollen sensitisation, which can be triggered by nuts. It can usually be distinguish clinically from primary nut allergy. The magnitude of a SPT or sIgE relates to the probability of clinical allergy, but does not relate to clinical severity. SPT of ≥ 8 mm or sIgE ≥ 15 KU/L to peanut is highly predictive of clinical allergy. Cut off values are not available for tree nuts. Test results must be interpreted in the context of the clinical history. Diagnostic food challenges are usually not necessary but may be used to confirm or refute a conflicting history and test result. As nut allergy is likely to be a long-lived disease, nut avoidance advice is the cornerstone of management. Patients should be provided with a comprehensive management plan including avoidance advice, patient specific emergency medication and an emergency treatment plan and training in administration of emergency medication. Regular re-training is required. © 2017 John Wiley & Sons Ltd.

Gum formation tendencies of olefinic structures in gasoline and synergistic effect of sulphur compounds

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

Nagpal, J.M.; Joshi, G.C.; Aswal, D.S.

1995-04-01

The high octane gasoline pool contains varying amounts of cracked naphthas as an important ingredient in formulating high octane lead free gasoline. The cracked naphthas are largely from Fluidized Catalytic Cracking (FCC) units and to lesser extend from thermal cracking units. While the role of olefinic unsaturation in gum formation during storage of gasoline has been extensively studied, there is little published work on contribution of individual olefin types in storage stability and gum formation tendency of gasoline containing these compound types. In the present work we report our results on storage stability and gum formation tendency of different olefinmore » types present in cracked naphthas through model compound matrix. It is found that cyclic olefins and cyclic diolefins are the most prolific gum formers. We have also studied the role of sulfur compounds present in the gasolines on gum formation tendency of olefins. While thiols enhance gum formation from all olefinic types, sulfides and disulfides interact depending on the structure of olefins. These can have either an accelerating, or inhibiting effect on gum formation.« less

7 CFR 457.131 - Macadamia nut crop insurance provisions.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 6 2010-01-01 2010-01-01 false Macadamia nut crop insurance provisions. 457.131 Section 457.131 Agriculture Regulations of the Department of Agriculture (Continued) FEDERAL CROP INSURANCE CORPORATION, DEPARTMENT OF AGRICULTURE COMMON CROP INSURANCE REGULATIONS § 457.131 Macadamia nut...

[Advance in studies on areca nuts and their active substances].

PubMed

Jiang, Zhi; Chen, Qi-Cheng; Cao, Li-Xing; Chen, Zhi-Qiang

2013-06-01

A number of clinical practices and studies indicated that areca nuts showed such effects as anthelmintic, food retention removal, qi activation and diuresis, and elimination of wetness and jaundice. Arecoline is the most important pharmacological active ingredient for healthcare from areca plants with a wide influence on human functions. In recent years, a lot of studies have been made on areca nuts and arecoline's pharmacology, physiology and immunity. The article summarizes areca nuts and their active substances.

Direct photography of the Gum Nebula

NASA Technical Reports Server (NTRS)

Brandt, J. C.; Roosen, R. G.; Thompson, J.; Ludden, D. J.

1976-01-01

The paper discusses a series of wide-angle photographs taken of the Gum Nebula in the traditional region including H-alpha with the aid of a 40-cm and an 80-cm lens in both the red and the green. The photographs support the large dimensions (75 deg in galactic longitude by 40 deg in galactic latitude) of the Gum Nebula suggested earlier, and the appearance is consistent with an origin due to photons from a supernova outburst. The relatively high-density gas has cooled and is visible on the red plates. The low-density gas has remained at a high temperature and may be visible as diffuse emission on the green plates.

Toxicological evaluation of Tetracarpidium conophorum nut oil-based diet in rats.

PubMed

Oladiji, A T; Abodunrin, T P; Yakubu, M T

2010-03-01

The effects of Tetracarpidium conophorum nut oil-based diet on the growth performance and some biochemical constituents of rat tissues was investigated following a feeding period of 6 weeks. The results revealed that the volume of water taken, the amount of feed consumed and the weight gained by the animals maintained on the nut oil-based diet were not significantly (P>0.05) different from those fed on soybean oil-based diet. The reduction in the activities of ALP, GOT and GPT in the liver and heart of animals fed on the nut oil-based diet was accompanied by increase in the serum enzymes. The nut oil-based diet significantly reduced (P<0.05) serum concentrations of total cholesterol and HDL-C whereas triglycerides and atherogenic index increased. The serum LDL-C level of the nut oil-based diet fed animals compared well with those of soybean oil-based diet. These alterations suggested that adverse effects have occurred, possibly by altered membrane permeability of the hepatocytes and cardiac cells. Similar alterations in the serum lipids of animals maintained on nut oil-based diet also portends cardiovascular risk. Although, T. conophorum nut oil did not adversely affect growth performance and the feeding appetite of the animals, it is not completely 'safe' for consumption. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs.

PubMed

Demirci, Zeynep Ozben; Yılmaz, Ismail; Demirci, Ahmet Şukru

2014-05-01

This study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including of 0.5, 1, and 1.5% each gum addition and gum added samples were compared with the control meatballs. Physical and chemical analyses were carried out on raw and cooked samples separately. Moisture contents of raw samples decreased by addition of gums. There were significant decreases (p < 0.05) in moisture and fat contents of raw and cooked meatball samples formulated with gum when compared with control. Ash contents and texture values increased with gum addition to meatballs. Meatball redness decreased with more gum addition in raw and cooked meatball samples, which means that addition of gums resulted in a lighter-coloured product. According to sensory analysis results, locust bean gum added (1%) samples were much preferred by the panelists.

[Gum-like exudate from Laguncularia racemosa (white mangrove) as culture media for fungi].

PubMed

Mesa, L M; León-Pinto, G

1993-01-01

Morphological studies of eight species of fungus: Aspergillus flavus Microsporum canis, Epidermophyton floccosum, Curvularia lunata, Cladosporium carrionii, Natrassia mangífera (Edo. Scytalidium), Sporotrix schenckii y Rhizophus oligosporus, which belong to families Mucedinaceae, Dematiaceae and Mucoraceae have been carried out in support medium based in gum exudate from Laguncularia racemosa (mangle blanco). This native polimer contains galactose, arabinose, rhamnose, uronic acid and proteins. Nitrogen calcium and magnesium are microconstituents of the gum. An economical substrate which contained gum exudate (4%) and agar (1.5%) was used in these studies. The results obtained showed that gum exudate-agar medium (EGA) permits an adequate identification of the studied species, therefore, it is a possible substitute for Sabouraud. It is important to know that the gum exudate is a natural product, economical and easy to obtain.

Green synthesis of silver nanoparticles using flower extract of Malva sylvestris and investigation of their antibacterial activity.

PubMed

Mahmoodi Esfanddarani, Hassan; Abbasi Kajani, Abolghasem; Bordbar, Abdol-Khalegh

2018-06-01

High-quality colloidal silver nanoparticles (AgNP) were synthesised via a green approach by using hydroalcoholic extracts of Malva sylvestris . Silver nitrate was used as a substrate ion while the plant extract successfully played the role of reducing and stabilising agents. The synthesised nanoparticles were carefully characterised by using transmission electron microscopy, atomic-force microscopy, energy dispersive X-ray spectroscopy, Fourier transform infrared spectroscopy and UV-vis spectroscopy. The maximum absorption wavelengths of the colloidal solutions synthesised using 70 and 96% ethanol and 100% methanol, as extraction solvents, were 430, 485 and 504 nm, respectively. Interestingly, the size distribution of nanoparticles depended on the used solvent. The best particle size distribution belonged to the nanoparticles synthesised by 70% ethanol extract, which was 20-40 nm. The antibacterial activity of the synthesised nanoparticles was studied on Escherichia coli , Staphylococcus aureus and Streptococcus pyogenes using disk diffusion, minimum inhibitory concentrations and minimum bactericidal concentrations assays. The best antibacterial activity obtained for the AgNPs produced by using 96% ethanolic extract.

Determination of Trace Elements in Edible Nuts in the Beijing Market by ICP-M.

PubMed

Yin, Liang Liang; Tian, Qing; Shao, Xian Zhang; Kong, Xiang Yin; Ji, Yan Qin

2015-06-01

Nuts have received increased attention from the public in recent years as important sources of some essential elements, and information on the levels of elements in edible nuts is useful to consumers. Determination of the elemental distributions in nuts is not only necessary in evaluating the total dietary intake of the essential elements, but also useful in detecting heavy metal contamination in food. The aim of this study was to determine the mineral contents in edible nuts, and to assess the food safety of nuts in the Beijing market. Levels of Li, Cr, Mn, Co, Cu, Zn, As, Se, Rb, Sr, Mo, Cd, Cs, Ba, Pb, Th, and U in 11 types of edible nuts and seeds (macadamia nuts, lotus nuts, pistachios, sunflower seeds, pine nuts, almonds, walnuts, chestnuts, hazelnuts, cashews, and ginkgo nuts) as well as raisins were determined by inductively coupled plasma mass spectrometry (ICP-MS). The accuracy of the method was validated using standard reference materials GBW10014 (cabbage) and GBW10016 (tea). Our results provide useful information for evaluating the levels of trace elements in edible nuts in the Beijing market, will be helpful for improving food safety, and will aid in better protecting consumer interests. Copyright © 2015 The Editorial Board of Biomedical and Environmental Sciences. Published by China CDC. All rights reserved.

Betel nut chewing and its deleterious effects on oral cavity.

PubMed

Anand, Richa; Dhingra, Chandan; Prasad, Sumanth; Menon, Ipseeta

2014-01-01

The habit of chewing betel nut has a long history of use. Betel nut and products derived from it are widely used as a masticatory product among various communities and in several countries across the world. Over a long period, several additives have been added to a simple betel nut preparation; thus, creating the betel quid (BQ) and encompassing chewing tobacco in the preparation. Betel nut has deleterious effects on oral soft tissues. Its effects on dental caries and periodontal diseases, two major oral diseases are less well-documented. Betel-induced lichenoid lesions mainly on buccal mucosa have been reported at quid retained sites. In chronic chewers, a condition called betel chewers mucosa is often found where the quid is placed. Betel nut chewing is implicated in oral submucous fibrosis (OSF) and its use along with tobacco can cause leukoplakia, both of which are potentially malignant in the oral cavity. Oral cancer often arises from such precancerous changes. Thus, public health measures to quit betel use are recommended to control disabling conditions such as OSF and oral cancer.

Molecular analysis of Aspergillus section Flavi isolated from Brazil nuts.

PubMed

Gonçalves, Juliana Soares; Ferracin, Lara Munique; Carneiro Vieira, Maria Lucia; Iamanaka, Beatriz Thie; Taniwaki, Marta Hiromi; Pelegrinelli Fungaro, Maria Helena

2012-04-01

Brazil nuts are an important export market in its main producing countries, including Brazil, Bolivia, and Peru. Approximately 30,000 tons of Brazil nuts are harvested each year. However, substantial nut contamination by Aspergillus section Flavi occurs with subsequent production of aflatoxins. In our study, Aspergillus section Flavi were isolated from Brazil nuts (Bertholletia excelsa), and identified by morphological and molecular means. We obtained 241 isolates from nut samples, 41% positive for aflatoxin production. Eighty-one isolates were selected for molecular investigation. Pairwise genetic distances among isolates and phylogenetic relationships were assessed. The following Aspergillus species were identified: A. flavus, A. caelatus, A. nomius, A. tamarii, A. bombycis, and A. arachidicola. Additionally, molecular profiles indicated a high level of nucleotide variation within β-tubulin and calmodulin gene sequences associated with high genetic divergence from RAPD data. Among the 81 isolates analyzed by molecular means, three of them were phylogenetically distinct from all other isolates representing the six species of section Flavi. A putative novel species was identified based on molecular profiles.

Influence of gas injection on viscous and viscoelastic properties of Xanthan gum.

PubMed

Bobade, Veena; Cheetham, Madalyn; Hashim, Jamal; Eshtiaghi, Nicky

2018-05-01

Xanthan gum is widely used as a model fluid for sludge to mimic the rheological behaviour under various conditions including impact of gas injection in sludge. However, there is no study to show the influence of gas injection on rheological properties of xanthan gum specifically at the concentrations at which it is used as a model fluid for sludge with solids concentration above 2%. In this paper, the rheological properties of aqueous xanthan gum solutions at different concentrations were measured over a range of gas injection flow rates. The effect of gas injection on both the flow and viscoelastic behaviour of Xanthan gum (using two different methods - a creep test and a time sweep test) was evaluated. The viscosity curve of different solid concentrations of digested sludge and waste activated sludge were compared with different solid concentrations of Xanthan gum and the results showed that Xanthan gum can mimic the flow behaviour of sludge in flow regime. The results in linear viscoelastic regime showed that increasing gas flow rate increases storage modulus (G'), indicating an increase in the intermolecular associations within the material structure leading to an increase in material strength and solid behaviour. Similarly, in creep test an increase in the gas flow rate decreased strain%, signifying that the material has become more resistant to flow. Both observed behaviour is opposite to what occurs in sludge under similar conditions. The results of both the creep test and the time sweep test indicated that choosing Xanthan gum aqueous solution as a transparent model fluid for sludge in viscoelastic regime under similar conditions involving gas injection in a concentration range studied is not feasible. However Xanthan gum can be used as a model material for sludge in flow regime; because it shows a similar behaviour to sludge. Copyright © 2018 Elsevier Ltd. All rights reserved.

Construction and application of a Xanthomonas campestris CGMCC15155 strain that produces white xanthan gum.

PubMed

Dai, Xiaohui; Gao, Ge; Wu, Mengmeng; Wei, Weiying; Qu, Jianmei; Li, Guoqiang; Ma, Ting

2018-04-15

In the industrial production of xanthan gum using Xanthomonas campestris CGMCC15155, large amounts of ethanol are required to extract xanthan gum from the fermentation broth and remove xanthomonadin impurities. To reduce the amount of ethanol and the overall production cost of xanthan gum, a xanthomonadin-deficient strain of CGMCC15155 was constructed by inserting the Vitreoscilla globin (vgb) gene, under the control of the LacZ promoter, into the region of the pigA gene, which is involved in xanthomonadin synthesis. The insertion of vgb inactivated pigA, resulting in the production of white xanthan gum. The lack of xanthomonadins resulted in a decreased yield of xanthan gum. However, the expression product of vgb gene, VHb, could increase the metabolism of X. campestris, which allowed the production of xanthan gum to reach wild-type levels in the engineered strain. The yield, molecular weight, and rheological properties of the xanthan gum synthesized by the engineered and wild-type bacteria were essentially the same. When the same volume of ethanol was used, the whiteness values of the xanthan gum extracted from engineered and wild-type bacteria were 65.20 and 38.17, respectively. To extract xanthan gum with the same whiteness, three and seven times the fermentation volume of ethanol was required for the engineered and wild-type strains, respectively. Thus, the engineered train reduced the requirement for ethanol in xanthan gum production by 133.3%. The results demonstrated that the engineered bacteria used less ethanol, thus reducing the downstream processing cost in xanthan gum production. © 2018 The Authors. MicrobiologyOpen published by John Wiley & Sons Ltd.

Gum spots in black cherry caused by natural attacks of peach bark beetle

Treesearch

Charles O. Rexrode

1981-01-01

Peach bark beetles, Phloeotribus liminaris (Harris), made abortive attacks on healthy black cherry, Prunus serotina Ehrh., trees. The beetle attacks caused five types of gum spots in the wood and a gummy exudate on the bark. The most extensive and common types of gum spot were single and multiple rows of interray gum spots that...

[Effect of chewing gum on halitosis].

PubMed

De Luca-Monasterios, Fiorella; Chimenos-Küstner, Eduardo; López-López, José

2014-07-22

This study aims to estimate the prevalence of oral halitosis in a young population and show the effect of chewing gum on their breath. Prospective, descriptive correlational cross section study. We selected a convenience sample of 121 young individuals and 98 completed the study. It was carried out at the University Dental Hospital-University of Barcelona. The protocol consisted of: questionnaire, oral clinical evaluation, organoleptic tests (OT) and measurement of volatile sulfur compounds (VSC) with sulphide monitoring before and after chewing gum during 15 min, with 2 calibrated investigators. A percentage of 87.8 had adequate oral hygiene, 17.3% reported bad breath and 29.6% had xerostomia. Forty-four subjects had a OT grade ≥2; the agreement of examiners was 75%. The VSC in 53 individuals were ≤100 parts per billion (ppb) and in 45 subjects, it was>100 ppb. A post-reduction of VSC of 17.34% was obtained with a mean decrease of 1.8-9.0 ppb (P=.003). The prevalence of halitosis was 36.7%. The use of chewing gum as an adjunct in cases of halitosis decreases the VSC, improving the perception of others and the patient. Copyright © 2013 Elsevier España, S.L. All rights reserved.

Evaluation of a Treatment Approach Combining Nicotine Gum with Self-Guided Behavioral Treatments for Smoking Relapse Prevention.

ERIC Educational Resources Information Center

Killen, Joel D.; And Others

1990-01-01

Randomly assigned 1,218 smokers to cells in 4 (nicotine gum delivered ad lib, fixed regimen nicotine gum, placebo gum, no gum) x 3 (self-selected relapse prevention modules, randomly administered modules, no modules) design. Subjects receiving nicotine gum were more likely to be abstinent at 2- and 6-month followups. Fixed regimen accounted for…

Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums.

PubMed

Torres, María D; Moreira, Ramón; Chenlo, Francisco; Vázquez, María J

2012-06-20

Water adsorption isotherms of carboxymethyl cellulose (CMC), guar gum (GG), locust bean gum (LBG), tragacanth gum (TG) and xanthan gum (XG) were determined at different temperatures (20, 35, 50, and 65°C) using a gravimetric method. Several saturated salt solutions were selected to obtain different water activities in the range from 0.09 to 0.91. Water adsorption isotherms of tested hydrocolloids were classified like type II isotherms. In all cases, equilibrium moisture content decreased with increasing temperature at each water activity value. Three-parameter Guggenheim-Anderson-de Boer (GAB) model was employed to fit the experimental data in the water activity range and statistical analysis indicated that this model gave satisfactory results. CMC and GG were the most and the least hygroscopic gums, respectively. Sorption heats decreased with increasing moisture content. Monolayer moisture content evaluated with GAB model was consistent with equilibrium conditions of maximum stability calculated from thermodynamic analysis of net integral entropy. Values of equilibrium relative humidity at 20°C are proposed to storage adequately the tested gums. Copyright © 2012 Elsevier Ltd. All rights reserved.

Machine recognition of navel orange worm damage in x-ray images of pistachio nuts

NASA Astrophysics Data System (ADS)

Keagy, Pamela M.; Parvin, Bahram; Schatzki, Thomas F.

1995-01-01

Insect infestation increases the probability of aflatoxin contamination in pistachio nuts. A non- destructive test is currently not available to determine the insect content of pistachio nuts. This paper uses film X-ray images of various types of pistachio nuts to assess the possibility of machine recognition of insect infested nuts. Histogram parameters of four derived images are used in discriminant functions to select insect infested nuts from specific processing streams.

Long-term associations of nut consumption with body weight and obesity1234

PubMed Central

Jackson, Chandra L

2014-01-01

There is some concern that the high-fat, energy-dense content of nuts may promote weight gain. Nuts, however, are rich in protein and dietary fiber, which are associated with increased satiety. They also contain high amounts of vitamins, minerals, antioxidants, and phytoesterols that may confer health benefits for cardiovascular disease and type 2 diabetes delay and prevention. Therefore, it is important to determine the association between nut consumption and long-term weight change and disease risk to reach scientific consensus and to make evidence-based public health recommendations. Several cross-sectional analyses have shown an inverse association between higher nut consumption and lower body weight. In addition, several independent prospective studies found that increasing nut consumption was associated with lower weight gain over relatively long periods of time. Moreover, high consumption of nuts (especially walnuts) has been associated with lower diabetes risk. Therefore, regular consumption (approximately one handful daily) of nuts over the long term, as a replacement to less healthful foods, can be incorporated as a component of a healthy diet for the prevention of obesity and type 2 diabetes. PMID:24898229

Production of xanthan gum from a chemically defined medium introduction

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

Weisrock, W.P.; Klein, H.S.

1983-02-22

Heteropolysaccharides produced by the action of Xanthomonas bacteria on carbohydrate media have a potential application as film forming agents, as thickeners in oil field drilling fluids and fracturing liquids and as emulsifying, stabilizing, and sizing agents. Heteropolysaccharides, particularly, xanthan gum, have a significant potential as mobility control agents in micellar polymer flooding. Xanthan gum has excellent viscosifying properties at low concentration, is resistant to shear degradation and exhibits only minimal losses in viscosity as a function of temperature, pH, and ionic strength. For these reasons, xanthan gum is an attractive alternative to synthetic polyacrylamides for enhanced oil recovery operations. 15more » claims.« less

Glucose absorption, hormonal release and hepatic metabolism after guar gum ingestion

NASA Technical Reports Server (NTRS)

Simoes Nunes, C.; Malmlof, K.

1992-01-01

Six non-anaesthetized Large White pigs (mean body weight 59 +/- 1.7 kg) were fitted with permanent catheters in the portal vein, the brachiocephalic artery and the right hepatic vein and with electromagnetic flow probes around the portal vein and the hepatic artery. The animals were provided a basal none-fibre diet (diet A) alone or together with 6% guar gum (diet B) or 15% purified cellulose (diet C). The diets were given for 1 week and according to a replicated 3 x 3 latin-square design. On the last day of each adaptation period test meals of 800 g were given prior to blood sampling. The sampling was continued for 8 h. Guar gum strongly reduced the glucose absorption as well as the insulin, gastric inhibitory polypeptide (GIP) and insulin-like growth factor-1 (IGF-1) production. However, the reduction in peripheral blood insulin levels caused by guar gum was not associated with a change in hepatic insulin extraction. IGF-1 appeared to be strongly produced by the gut. The liver had a net uptake of the peptide. Ingestion of guar gum increased the hepatic extraction coefficient of gut produced IGF-1. Guar gum ingestion also appeared to decrease pancreatic glucagon secretion. Cellulose at the level consumed had very little effect on the parameters considered. It is suggested that the modulation of intestinal mechanisms by guar gum was sufficient to mediate the latter internal metabolic effects.

Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits.

PubMed

Vinson, Joe A; Cai, Yuxing

2012-02-01

Free and total (after basic hydrolysis) polyphenols in nine types of raw and roasted nuts and two types of peanut butter (54 commercial samples) were analyzed after methanol extraction by a single step Folin-Ciocalteu reagent using catechin as standard. Walnuts had the highest free and total polyphenols in both the combined raw and roasted samples. Total polyphenols in the nuts were significantly higher than free polyphenols. Roasting had little effect on either free or total polyphenols in nuts. Raw and roasted walnuts had the highest total polyphenols. The efficacy of raw and roasted nut antioxidants was assessed by measuring the ability of the free polyphenol nut extracts to inhibit the oxidation of lower density lipoproteins (LDL + VLDL). A nut polyphenol, catechin, was measured after binding of three nut extracts to lower density lipoproteins. Walnut polyphenols had the best efficacy among the nuts and also the highest lipoprotein-bound antioxidant activity. Based on USDA availability data, the per capita total polyphenols was 162 mg from nuts per day in 2008. This corresponds to 19% of the total polyphenols from fruits and vegetables, nuts, grains, oils and spices in the US diet. Nuts provided 158 mg of polyphenols per day to the European Union diet. Nuts are high in polyphenol antioxidants which by binding to lipoproteins would inhibit oxidative processes that lead to atherosclerosis in vivo. In human supplementation studies nuts have been shown to improve the lipid profile, increase endothelial function and reduce inflammation, all without causing weight gain. These qualities make nuts a nutritious healthy snack and food additive.

Prevalence of areca nut chewing in the middle school-going children of Indore, India

PubMed Central

Khandelwal, Ashok; Khandelwal, Vishal; Saha, Mainak K.; Khandelwal, Sushma; Prasad, Sai; Saha, Suparana G.

2012-01-01

Objectives: To assess areca nut chewing habit among middle school-aged children in Indore, India. Areca nut is chewed by itself, and in various scented preparations. It is associated with carcinogenesis, foreign body aspiration in children, and oral submucous fibrosis and may aggravate asthma. Materials and Methods: A retrospective collection of data to evaluate the prevalence of areca nut chewing among 3896 children was done. A simple random sampling was done. Children of both sexes were included in this study. Results: 27.06% of the school-going children (1054/3896) had areca nut chewing habit. More boys chewed areca nut than girls (2:1). 45.42% of school going children of rural area pander to areca nut chewing habit, whereas in urban area 20.09% children are indulged. Government school children are more involved in areca nut chewing habit. 81.02% of the children used sweetened and flavoured form of areca nut. The majority of the users were not aware of harmful effects that the use of areca nut might be harmful for health Conclusion: To diminish the use of areca nut, the Indian Government should consider limiting trade, advertising, and actively communicating its health risks to the public and should deem heavy taxes on it. PMID:22919213

Optimization of enzymatic hydrolysis of guar gum using response surface methodology.

PubMed

Mudgil, Deepak; Barak, Sheweta; Khatkar, B S

2014-08-01

Guar gum is a polysaccharide obtained from guar seed endosperm portion. Enzymatically hydrolyzed guar gum is low in viscosity and has several health benefits as dietary fiber. In this study, response surface methodology was used to determine the optimum conditions for hydrolysis that give minimum viscosity of guar gum. Central composite was employed to investigate the effects of pH (3-7), temperature (20-60 °C), reaction time (1-5 h) and cellulase concentration (0.25-1.25 mg/g) on viscosity during enzymatic hydrolysis of guar (Cyamopsis tetragonolobus) gum. A second order polynomial model was developed for viscosity using regression analysis. Results revealed statistical significance of model as evidenced from high value of coefficient of determination (R(2) = 0.9472) and P < 0.05. Viscosity was primarily affected by cellulase concentration, pH and hydrolysis time. Maximum viscosity reduction was obtained when pH, temperature, hydrolysis time and cellulase concentration were 6, 50 °C, 4 h and 1.00 mg/g, respectively. The study is important in optimizing the enzymatic process for hydrolysis of guar gum as potential source of soluble dietary fiber for human health benefits.

Effect of chewing gums on the production of volatile sulfur compounds (VSC) in vivo.

PubMed

Rösing, Cassiano K; Gomes, Sabrina C; Bassani, Diego G; Oppermann, Rui V

2009-01-01

The aim of the present study was to evaluate the effect of two chewing gums on the production of volatile sulfur-containing compounds (VSC) in vivo. Fourteen periodontally healthy participants (20-35 years old) were included in the test panel. Test gum 1 (TG1) contained sucrose and Test gum 2 (TG2) contained xylitol and zinc citrate. Two series of tests were conducted with a double-blind cross-over design. Following an overnight refrain from oral hygiene, VSC was measured before and at 5, 15, 30, 45 and 60 minutes of chewing the test gums. In the second series, VSC production was monitored prior to and up to 30 minutes after a rinse with cysteine 6 mM alone or after a rinse followed by chewing the test gums. For the first test, the results were analyzed by repeated measurements ANOVA for intra-group and paired sample t test for intergroup comparisons. In the second series, percent reduction of VSC was compared by Friedman and Wilcoxon tests (p < .05). The test gums did not differ in terms of VSC production, with values ranging from 146 ppb after 5 minutes to 86 ppb after 60 minutes. Similar reductions in VSC production following cysteine were observed for both test gums, with the largest reductions (71% to 52%) observed after 5 and 15 minutes. It can be concluded that VSC production is diminished after chewing gum and that the use of chewing gums reduces temporarily the VSC production enhanced by cysteine rinses.

Effect of chewing gum on the postoperative recovery of gastrointestinal function

PubMed Central

Ge, Wei; Chen, Gang; Ding, Yi-Tao

2015-01-01

Postoperative gastrointestinal dysfunction remains a source of morbidity and the major determinant of length of stay after abdominal operation. There are many different reasons for postoperative gastrointestinal dysfunction such as stress response, perioperative interventions, bowel manipulation and so on. The mechanism of enhanced recovery from postoperative gastrointestinal dysfunction with the help of chewing gum is believed to be the cephalic-vagal stimulation of digestion which increases the promotability of neural and humoral factors that act on different parts of the gastrointestinal tract. Recently, there were a series of randomized controlled trials to confirm the role of chewing gum in the recovery of gastrointestinal function. The results suggested that chewing gum enhanced early recovery of bowel function following abdominal surgery expect the gastrointestinal surgery. However, the effect of chewing gum in gastrointestinal surgery was controversial. PMID:26550107

[Fifth Jesús Culebras Lecture; Tree nuts: effects on health, obesity and metabolic syndrome].

PubMed

Salas-Salvadó, Jordi

2014-11-30

Several epidemiological studies have shown that consumption of tree nuts is associated with lower cardiovascular risk, specific cause of mortality and total mortality. Clinical feeding trials have demonstrated that tree nuts protect from cardiovascular disease risk through different mechanisms: regulating inflammatory processes, oxidative stress and endothelial function, thereby improving various cardiovascular risk factors. In the context of meals high in carbohydrates, tree nuts reduce the postprandial glucose peaks, improving insulin resistance. Frequent consumption of nuts has been associated with a lower risk of diabetes in women, but the effect was not yet elucidated in men. Although tree nuts are energetically dense and they are high in fat, nut consumption does not imply appreciable weight gain nor has been associated with a higher risk of abdominal obesity. Tree nut consumption reduces LDL cholesterol levels, but its effects on atherogenic dyslipidemia associated to metabolic syndrome (MetS) are less clear. The effect of consumption of nuts on LDL cholesterol in subjects with MetS neither has been well established, but it seems that in these patients could lower plasma triglyceride levels. Some studies suggest an inverse association between tree nut consumption and blood pressure or endothelial function, especially in non-diabetic individuals. Nut consumption was inversely related to the prevalence and incidence of MetS. Including tree nuts in the context of a healthy dietary pattern way increase the health benefits. It has been observed a lower prevalence of MetS and a lower incidence of diabetes in people who adhered to a Mediterranean diet supplemented with nuts. Future nutrition intervention studies are needed on large samples of subjects and long follow-up to affirm that tree nut consumption has beneficial effects on the prevention and treatment of MetS. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Machine recognition of navel orange worm damage in X-ray images of pistachio nuts

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

Keagy, P.M.; Schatzki, T.F.; Parvin, B.

Insect infestation increases the probability of aflatoxin contamination in pistachio nuts. A non-destructive test is currently not available to determine the insect content of pistachio nuts. This paper presents the use of film X-ray images of various types of pistachio nuts to assess the possibility of machine recognition of insect infested nuts. Histogram parameters of four derived images are used in discriminant functions to select insect infested nuts from specific processing streams.

Structural, Thermal, Physical, Mechanical, and Barrier Properties of Chitosan Films with the Addition of Xanthan Gum.

PubMed

de Morais Lima, Maria; Carneiro, Lucia Cesar; Bianchini, Daniela; Dias, Alvaro Renato Guerra; Zavareze, Elessandra da Rosa; Prentice, Carlos; Moreira, Angelita da Silveira

2017-03-01

Films based on chitosan and xanthan gum were prepared using casting technique aiming to investigate the potential of these polymers as packaging materials. Six formulations of films were studied varying the proportion of chitosan and xanthan gum: 100:0 (chitosan:xanthan gum, w/w, C100XG0 film); 90:10 (chitosan:xanthan gum, w/w, C90XG10 film); 80:20 (chitosan:xanthan gum, w/w, C80XG20 film); 70:30 (chitosan:xanthan gum, w/w, C70XG30 film); 60:40 (chitosan:xanthan gum, w/w, C60XG40 film); and 50:50 (chitosan:xanthan gum, w/w, C50XG50 film). The total quantity of solids (chitosan and xanthan gum) in the filmogenic solution was 1.5 g per 100 mL of aqueous solution for all treatments, according to the proportion of each polymer. The films were evaluated by their functional groups, structural, thermal, morphological, physical, mechanical, and barrier properties. All films have presented endothermic peaks in the range of 122 to 175 °C and broad exothermic peaks above 200 °C, which were assigned to the melting temperature and thermal decomposition, respectively. These results demonstrated that films with xanthan gum have the highest T m and Δ m H. The films containing higher content of xanthan gum show also the highest tensile strength and the lowest elongation. Xanthan gum addition did not affect the water vapor permeability, solubility, and moisture of films. This set of data suggests the formation of chitosan-xanthan complexes in the films. © 2017 Institute of Food Technologists®.

Gum and deposit formation from jet-turbine and diesel fuels at 130C

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

Mayo, F.R.; Lan, Bosco Y.

1986-01-01

The ultimate objective of this work is to devise an accelerated test to compare rates of soluble gum and deposit formation from jet-turbine and diesel fuels in storage and of hard deposits in engines. This paper describes rates of oxygen absorption and gum formation in air at 130 C. For a single fuel or hydrocarbon, the rate of gum formation is closely proportional to the oxygen absorbed, even when this rate varies with purification and additives. In general, pure hydrocarbons absorb oxygen much faster than the fuels, but the fuels and 2-ethylnaphthalene give more gum for the oxygen absorbed thanmore » the other pure hydrocarbons. Gum has two main sources; one appears to be associated with the chain termination mechanism in oxidation, the other coupling of fuel molecules in the absence of oxygen. Other possibilities are discussed.« less

Formulation development and evaluation of metformin chewing gum with bitter taste masking

PubMed Central

Mostafavi, Sayed Abolfazl; Varshosaz, Jaleh; Arabian, Saber

2014-01-01

Background: Medicated gums are intended to be chewed and act either locally, absorbed via the buccal mucosa or swallowed with saliva. We prepared the metformin gum to overcome its side effects including vomiting, diarrhea, and abdomen discomfort. Furthermore, it could be useful for those who have swallowing problems. Materials and Methods: Metformin hydrochloride (250 mg) with suitable sweeteners was mixed manually for 5 min. This mixture was spray dried, freeze dried, or directly mixed with chewing gum base. Glycerin, xylitol, and menthol were added and the produced paste was kept in the freezer for 2 h to be stable. As the metformin shows bitter taste, we tried to mask this unpleasant taste with using different methods explained. The releasing pattern was evaluated by using a mechanical chewing machine. The best formulation with the optimized releasing pattern, suitable physicochemical properties and pleasant taste were selected. Content uniformity, releasing percent, and other physicochemical properties were identified as well. Taste, flavor, and appearance characteristics were evaluated by using a self-made questionnaire based on the hedonic test method. Results: The chewing gum dosage content was about 86.2%. The release rate of metformin chewing gum was about 70% after 5 min of mastication. Masking the bitter taste of drug was achieved by using acesulfame-isomalt as sweeteners and prepared it by freeze drying equipment. Conclusion: Metfornin chewing gum had suitable appearance and appropriate invitro characteristics that fallow the pharmacopeia suggestions. This chewable gum showed bitterness suppression with a suitable release rate. PMID:24800181

[Infrared Spectrum Analysis of Propolis and Tree Gum Collected from Different Areas].

PubMed

Luo, Huo-lin; Liu, Xing-xing; Gong, Shang-ji; Guo, Xia-li; Luo, Li-ping

2015-11-01

Propolis possesses functions of antibacterial, antiviral, anticancer, and liver protection, and is known as the "purple gold", however, the phenomenon which making and selling of counterfeit are growing in intensity. In order to establish a authenticity and quality of propolis evaluation model, in this paper, forty-one Chinese propolis, one proplis from United States and two tree gums were used for experimental materials. The infrared spectrum collection was performed by Fourier transform infrared spectrometer, and principal component analysis (PCA) was used for data analysis. The result showed that, the intrared spectrum of propolis and tree gum were significantly different. The propolis characteristic peak only appeared in 2500-3500 and 400-1800 cm⁻¹. All propolis had two frequency region of characteristic peaks, 2849.08-2848.53 and 2917.74- 2916.76 cm⁻¹, but tree gum did not have characteristic peak in this region. The characteristic peaks of gum were in 1150-1300 and 1550-1650 cm⁻¹. Differences in these aspects can be used to distinguish propolis and gum, and can be used to identify true and false propolis. We use Qinghai propolis as a standard sample, in 42 samples, the matching degree of other propolis is > 80%. In addition, the result of PCA shows that tree gum and the propolis from different climate zone, or with different colors could be distinguished well. This paper firstly performed analysis on different propolis and gum by infrared spectrum, and a new method, for authenticity and quality of propolis identification, could be developed.

21 CFR 172.665 - Gellan gum.

Code of Federal Regulations, 2014 CFR

2014-04-01

... following prescribed conditions: (a) The additive is a high molecular weight polysaccharide gum produced..., sodium, calcium, and magnesium salt. The polysaccharide may contain acyl (glyceryl and acetyl) groups as...

21 CFR 172.665 - Gellan gum.

Code of Federal Regulations, 2011 CFR

2011-04-01

... molecular weight polysaccharide gum produced from Pseudomonas elodea by a pure culture fermentation process... neutralized to a mixed potassium, sodium, calcium, and magnesium salt. The polysaccharide may contain acyl...

21 CFR 172.665 - Gellan gum.

Code of Federal Regulations, 2012 CFR

2012-04-01

... molecular weight polysaccharide gum produced from Pseudomonas elodea by a pure culture fermentation process... neutralized to a mixed potassium, sodium, calcium, and magnesium salt. The polysaccharide may contain acyl...

21 CFR 172.665 - Gellan gum.

Code of Federal Regulations, 2013 CFR

2013-04-01

... molecular weight polysaccharide gum produced from Pseudomonas elodea by a pure culture fermentation process... neutralized to a mixed potassium, sodium, calcium, and magnesium salt. The polysaccharide may contain acyl...

The role of nuts in the optimal diet: time for a critical appraisal?

PubMed

Russo, P; Siani, A

2012-12-01

During the last decades, nuts have attracted the attention of researchers for their potential benefits in cardiovascular prevention. We discuss here some aspects of the assumed beneficial effects of nuts, weighing them against potential harm. Epidemiological observations and controlled intervention trials consistently suggest that nuts consumption is associated with improved serum lipid profile, thus helping decrease cardiovascular risk. Being nuts an energy dense food, their impact on energy balance and body weight should be considered. In particular, the claim that adding nuts to the habitual diet, thus increasing calorie intake, does not cause body fat accumulation still needs evidence and biological plausibility. The potential risk associated with the relatively frequent occurrence of allergic reactions following the consumption of nuts is also discussed. Copyright © 2012 Elsevier Ltd. All rights reserved.

Discrimination Between Closed and Open Shell (Turkish) Pistachio Nuts Using Undecimated Wavelet Packet Transform

USDA-ARS?s Scientific Manuscript database

Due to low consumer acceptance and the possibility of immature kernels, closed-shell pistachio nuts should be separated from open-shell nuts before reaching the consumer. The feasibility of a system using impact acoustics as a means of classifying closed-shell nuts from open-shell nuts has already b...

Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum.

PubMed

Maphalla, Thabelang Gladys; Emmambux, Mohammad Naushad

2016-01-20

Consumer concerns to synthetic chemicals have led to strong preference for 'clean' label starches. Lipid and hydrocolloids are food friendly chemicals. This study determines the effects of stearic acid and xanthan gum alone and in combination on the functionality of maize, wheat, teff and cassava starches. An increase in viscosity was observed for all starches with stearic acid and xanthan gum compared to the controls with cassava having the least increase. A further increase in viscosity was observed for the cereal starches with combination of stearic acid and xanthan gum. Stearic acid reduced retrogradation, resulting in soft textured pastes. Combination of stearic acid and xanthan gum reduced the formation of type IIb amylose-lipid complexes, syneresis, and hysteresis in cereal starches compared to stearic acid alone. A combination of stearic acid and xanthan gum produce higher viscosity non-gelling starches and xanthan gum addition increases physical stability to freezing and better structural recovery after shear. Copyright © 2015 Elsevier Ltd. All rights reserved.

Influence of tragacanth gum in egg white based bioplastics: Thermomechanical and water uptake properties.

PubMed

López-Castejón, María Luisa; Bengoechea, Carlos; García-Morales, Moisés; Martínez, Inmaculada

2016-11-05

This study aims to extend the range of applications of tragacanth gum by studying its incorporation into bioplastics formulation, exploring the influence that different gum contents (0-20wt.%) exert over the thermomechanical and water uptake properties of bioplastics based on egg white albumen protein (EW). The effect of plasticizer nature was also evaluated through the modification of the water/glycerol ratio within the plasticizer fraction (fixed at 40wt.%). The addition of tragacanth gum generally yielded an enhancement of the water uptake capacity, being doubled at the highest content. Conversely, presence of tragacanth gum resulted in a considerable decrease in the bioplastic mechanical properties: both tensile strength and maximum elongation were reduced up to 75% approximately when compared to the gum-free system. Ageing of selected samples was also studied, revealing an important effect of storage time when tragacanth gum is present, possibly due to its hydrophilic character. Copyright © 2016 Elsevier Ltd. All rights reserved.

Associations between Nut Consumption and Health Vary between Omnivores, Vegetarians, and Vegans.

PubMed

Brown, Rachel C; Gray, Andrew R; Tey, Siew Ling; Chisholm, Alexandra; Burley, Victoria; Greenwood, Darren C; Cade, Janet

2017-11-06

Regular nut consumption is associated with reduced risk factors for chronic disease; however, most population-based studies lack consideration of effect modification by dietary pattern. The UK Women's Cohort Study (UKWCS) provides an ideal opportunity to examine relationships between nut consumption and chronic disease risk factors in a large sample with diverse dietary patterns. Nut and nutrient intake from 34,831 women was estimated using a food frequency questionnaire among self-identified omnivores, vegetarians and vegans. In this cross-sectional analysis, higher nut consumption was associated with lower body weight (difference between highest and lowest consumption categories from adjusted model: 6.1 kg; 95% CI: 4.7, 7.6) body mass index (BMI, 2.4 units difference; 95% CI: 1.9, 2.9), and waist circumference (2.6 cm difference; 95% CI: 1.4, 3.8) (all p for linear trend < 0.001). Higher nut consumption was also associated with reduced prevalence of high cholesterol and high blood pressure; having a history of heart attack, diabetes and gallstones; and markers of diet quality (all adjusted p for linear trend ≤ 0.011). Higher nut consumption appeared overall to be associated with greater benefits amongst omnivores compared to vegetarians and vegans. Findings support existing literature around beneficial effects of nut consumption and suggest that benefits may be larger among omnivores. Nut promotion strategies may have the highest population impact by specifically targeting this group.

Associations between Nut Consumption and Health Vary between Omnivores, Vegetarians, and Vegans

PubMed Central

Brown, Rachel C.; Tey, Siew Ling; Chisholm, Alexandra; Burley, Victoria; Cade, Janet

2017-01-01

Regular nut consumption is associated with reduced risk factors for chronic disease; however, most population-based studies lack consideration of effect modification by dietary pattern. The UK Women’s Cohort Study (UKWCS) provides an ideal opportunity to examine relationships between nut consumption and chronic disease risk factors in a large sample with diverse dietary patterns. Nut and nutrient intake from 34,831 women was estimated using a food frequency questionnaire among self-identified omnivores, vegetarians and vegans. In this cross-sectional analysis, higher nut consumption was associated with lower body weight (difference between highest and lowest consumption categories from adjusted model: 6.1 kg; 95% CI: 4.7, 7.6) body mass index (BMI, 2.4 units difference; 95% CI: 1.9, 2.9), and waist circumference (2.6 cm difference; 95% CI: 1.4, 3.8) (all p for linear trend < 0.001). Higher nut consumption was also associated with reduced prevalence of high cholesterol and high blood pressure; having a history of heart attack, diabetes and gallstones; and markers of diet quality (all adjusted p for linear trend ≤ 0.011). Higher nut consumption appeared overall to be associated with greater benefits amongst omnivores compared to vegetarians and vegans. Findings support existing literature around beneficial effects of nut consumption and suggest that benefits may be larger among omnivores. Nut promotion strategies may have the highest population impact by specifically targeting this group. PMID:29113145

Influence of roasting conditions on health-related compounds in different nuts.

PubMed

Schlörmann, W; Birringer, M; Böhm, V; Löber, K; Jahreis, G; Lorkowski, S; Müller, A K; Schöne, F; Glei, M

2015-08-01

Due to their health-beneficial ingredients the consumption of nuts can contribute to a healthy diet. The composition of hazelnuts, almonds, macadamia nuts, pistachios and walnuts regarding health-promoting and potentially harmful compounds was examined before and after roasting under different time and temperature conditions. Fatty acid compositions were not affected by roasting. Malondialdehyde increased with higher roasting temperatures (17-fold in walnuts). Levels of tocopherol isomers were reduced after roasting (α-T: 38%, β-T: 40%, γ-T: 70%) and hydrophilic antioxidant capacity decreased significantly in hazelnuts (1.4-fold), macadamia nuts (1.7-fold) and walnuts (3.7-fold). Increasing roasting temperatures supported the formation of significant amounts of acrylamide only in almonds (1220 μg kg(-1)). In general, nuts roasted at low/middle temperatures (120-160°C) exhibited best sensory properties. Therefore, desired sensory quality along with a favourable healthy nut composition may be achieved by roasting over a low to medium temperature range. Copyright © 2015 Elsevier Ltd. All rights reserved.

Metabolic Effects of Nicotine Gum and Cigarette Smoking: Potential Implications for Postcessation Weight Gain?

ERIC Educational Resources Information Center

Klesges, Robert C.; And Others

1991-01-01

Twenty smoking women participated in nicotine gum and smoking administration, after which resting energy expenditures (REEs) were measured. Results indicated acute increase in REE for both nicotine gum and cigarettes. Metabolic rates for nicotine gum slowly returned to baseline; rates for cigarettes quickly fell significantly below baseline.…

Characterisation and molecular association of Nigerian and Sudanese Acacia gum exudates

USDA-ARS?s Scientific Manuscript database

The chemical and physicochemical characteristics of gum exudate samples harvested from mature trees of Acacia senegal at two specific locations in Nigeria have been investigated together with gum samples harvested from Acacia senegal and Acacia seyal originating from Sudan. The monosaccharide sugar ...

Register of new fruit and nut cultivars list 45

USDA-ARS?s Scientific Manuscript database

The Register of New Fruit and Nut Cultivars is published in HortScience every one to two years and provides information on most new scion and rootstock cultivars of fruits and nuts that have not been previously provided in this format. New citrus cultivars have not been included since the list publ...

Wild bearded capuchins process cashew nuts without contacting caustic compounds.

PubMed

Sirianni, Giulia; Visalberghi, Elisabetta

2013-04-01

Complex and flexible food processing was a key element for the evolutionary success of hominins, enlarging the range of exploitable foods while enabling occupation of new habitats. Only a few primate species crack open encased food by using percussive tools and/or avoid physical contact with irritant compounds by removing the structures containing them. We describe, for the first time, how a population of bearded capuchin monkeys (Sapajus libidinosus) accesses the nutritious kernel of cashew nuts avoiding the caustic chemicals protecting it. Two processing strategies, namely rubbing/piercing and stone tool use, are used according to maturity of the nuts. The frequency of cashew nuts processing increases with capuchin age, and the same set of processing strategies appears to be absent in other capuchin populations, making cashew nuts processing an excellent candidate for social transmission. © 2013 Wiley Periodicals, Inc.

Gum and deposit formation from jet-turbine and diesel fuels at 100 C

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

Mayo, F.R.; Lan, B.Y.

1987-01-01

Rates of oxidation and gum formation for six hydrocarbons, three jet-turbine fuels and three diesel fuels have been measured at 100 C in the presence of t-Bu2O2 tert-butyl-peroxide as initiator. Four of six fuels oxidize faster at 100 C than in previous work at 130 C with initiator. Four any single substrate, the amount of gum produced for the oxygen absorbed is similar at 100 and 130 C even with large changes in rates and t-Bu2O2 concentrations. Thus, one mechanism of gum formation is intimately associated with oxidation. The effects of t-Bu2O2 concentration on the rates of oxygen absorption andmore » gum formation show that gum formation is associated with chain termination by two peroxy radicals. In general, the pure hydrocarbons have long kinetic chains and give good yields of hydroperoxides. The fuels give short kinetic chains and produce little hydroperoxide but but much more gum formation is the coupling of substrates by peroxides in the absence of oxygen. The mechanism, condensation of oxidation products from alkylnaphthalenes, is also proposed.« less

Efficacy of bupropion alone and in combination with nicotine gum

PubMed Central

Piper, Megan E.; Federman, E. Belle; McCarthy, Danielle E.; Bolt, Daniel M.; Smith, Stevens S.; Fiore, Michael C.; Baker, Timothy B.

2010-01-01

In this double-blind placebo-controlled smoking cessation treatment study, 608 participants were randomly assigned to receive active bupropion and active 4-mg gum (AA, n = 228), active bupropion and placebo gum (AP, n = 224), or placebo bupropion and placebo gum (PP, n = 156). Relative to the PP group, the AA and AP groups were each significantly more likely to be abstinent at one week, end of treatment and six months, but not twelve months post-quit. After the first week post-quit there were no differences in abstinence rates between the AA and AP groups. There were no significant individual difference variables that moderated outcome beyond one week post-quit. PMID:17763111

Machine vision system for automated detection of stained pistachio nuts

NASA Astrophysics Data System (ADS)

Pearson, Tom C.

1995-01-01

A machine vision system was developed to separate stained pistachio nuts, which comprise of about 5% of the California crop, from unstained nuts. The system may be used to reduce labor involved with manual grading or to remove aflatoxin contaminated product from low grade process streams. The system was tested on two different pistachio process streams: the bi- chromatic color sorter reject stream and the small nut shelling stock stream. The system had a minimum overall error rate of 14% for the bi-chromatic sorter reject stream and 15% for the small shelling stock stream.

Gas chromatographic-mass spectrometric characterisation of plant gums in samples from painted works of art.

PubMed

Bonaduce, Ilaria; Brecoulaki, Hariclia; Colombini, Maria Perla; Lluveras, Anna; Restivo, Vincenzo; Ribechini, Erika

2007-12-21

This paper presents an analytical GC-MS procedure to study the chemical composition of plant gums, determining aldoses and uronic acids in one step. The procedure is based on the silylation of aldoses and uronic acids, released from plant gums by microwave assisted hydrolysis, and previously converted into the corresponding diethyl-dithioacetals and diethyl-dithioacetal lactones. Using this method only one peak for each compound is obtained, thus providing simple and highly reproducible chromatograms. The analytical procedure was optimised using reference samples of raw plant gums (arabic, karaya, ghatti, guar, locust bean and tragacanth, cherry, plum and peach gums), commercial watercolours and paint layers prepared according to ancient recipes at the Opificio delle Pietre Dure of Florence (Italy). To identify gum media in samples of unknown composition, a decisional schema for the gum identification and the principal component analysis of the relative sugar percentage contents were employed. The procedure was used to study samples collected from wall paintings from Macedonian tombs (4th-3rd centuries bc) and from the Mycenaean "Palace of Nestor" (13th century bc) in Pylos, Greece. The presence of carbohydrates was ascertained and plant gum binders (fruit and a mixture of tragacanth and fruit tree gums) were identified in some of the samples.

Effects of Dorema ammoniacum Gum on Neuronal Epileptiform Activity-Induced by Pentylenetetrazole

PubMed Central

Ghasemi, Fatemeh; Tamadon, Hanieh; Hosseinmardi, Narges; Janahmadi, Mahyar

2018-01-01

Epilepsy is a chronic neurological disease which disrupts the neuronal electrical activity. One-third of patients are resistant to treatment with available antiepileptic agents. The use of herbal medicine for treating several diseases including epilepsy is on the rise. Therefore, further investigation is required to verify the safety and effectiveness of Phytomedicine in treating diseases. The current study is an attempt to elucidate the electrophysiological mechanism of the effect of Dorema ammoniacum gum on a cellular model of epilepsy, using intracellular recording method. The gum was applied either after or before pentylenetetrazole, as an epileptic drug, in order to explore the possible therapeutic and preventive effects of gum. Treatment with D. ammoniacum gum alone increased the neuronal excitability and when applied before or after treatment with PTZ not only did not prevent or change the electrophysiological changes induced by PTZ but also re-enhanced the induction of hyperexcitability and epileptiform activity through depolarizing membrane potential, increasing the firing frequency and decreasing the AHP amplitude. However, phenobarbital, as a standard anti-epileptic agent, almost reversed the effect of PTZ and preserved the normal firing properties of F1 neurons. The possible candidate mechanism of the effect of gum on neuronal excitability could be suppressive effects of gum on voltage and/or Ca2+ dependent K+ channels currents underlying AHP. PMID:29881430

Characterizing the Relationship Between Sesame, Coconut, and Nut Allergy in Children

PubMed Central

Stutius, Lisa M.; Sheehan, William J.; Rangsithienchai, Pitud; Bharmanee, Apinya; Scott, Jordan E.; Young, Michael C.; Dioun, Anahita; Schneider, Lynda C.; Phipatanakul, Wanda

2010-01-01

Sesame and coconut are emerging food allergens in the US. We sought to examine whether children allergic to peanuts and tree nuts are at increased risk of having an allergy to sesame or coconut. We performed a retrospective chart review of children who underwent skin prick testing (SPT) to sesame and coconut and identified 191 children who underwent SPT to sesame and 40 to coconut. Sensitization to sesame was more likely in children with positive SPT to peanuts (odds ratio [OR] = 6.7, 95% confidence interval [CI] [2.7–16.8], P<0.001) and tree nuts (OR = 10.5, 95% CI [4.0–27.7], P<0.001). Children with histories of both peanut and tree nut reaction were more likely to have a history of sesame reaction (OR = 10.2, 95% CI [2.7–38.7], P<0.001). Children with sensitization or allergy to peanuts or tree nuts were not more likely to be sensitized or allergic to coconut. In conclusion, children with peanut or tree nut sensitization were more likely to be sensitized to sesame but not coconut. Children with clinical histories of both peanut and tree nut allergy were more likely to be allergic to sesame. PMID:21073539