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Sample records for measuring cooking yield

  1. The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles.

    PubMed

    Walsh, H; Martins, S; O'Neill, E E; Kerry, J P; Kenny, T; Ward, P

    2010-03-01

    The aim was to investigate the effect of different cooking regimes on the cook yield and tenderness of non-injected and brine injected (0.5% residual NaCl) bovine M. triceps brachii caput longum (TB), M. supraspinatus (SP) and M. pectoralis profundus (PP). Injected and non-injected TB, SP and PP muscle sections (400 g) were (a) conventionally oven cooked to 72 degrees C or cooked slowly (using a Delta10 programme) to 72 degrees C or (b) cooked in a water bath to 72 degrees C or cooked in a water bath to 55 degrees C and held at this temperature for 2 h before heating to 72 degrees C. In addition, injected PP muscle sections were oven cooked to 69 degrees C and held at this temperature for up to 12 h. Slow cooking using a Delta10 programme had no significant (P<0.05) effect on WBSF values of injected or non-injected SP and TB muscles but significantly (P<0.05) decreased the WBSF values of injected and non-injected PP muscles when compared to conventional cooking. Slow cooking significantly (P<0.05) increased % cook yield of injected PP, SP and TB muscles. Staged cooking significantly (P<0.05) decreased the WBSF values and had no significant effect on sensory tenderness ratings of non-injected TB, SP and PP muscles and injected PP muscles. Staged cooked injected or non-injected PP, SP and TB muscles had lower % cook yield values than those cooked straight to 72 degrees C. Increasing the cooking time of injected PP muscles at 69 degrees C to 8 and 12 h decreased % cook yield, decreased WBSF values and increased sensory tenderness ratings. It also alleviated the problem of residual chewiness which was evident in PP muscles cooked using the other regimes.

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

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Three experiments were conducted to evaluate effects of postmortem deboning time on cook yield of boneless skinless chicken thighs. In Experiment 1 (3 replications), chicken thigh meat was separated from bones at 0.45 (hot-bone), 2, and 24 h and trimmed to obtain iliotibialis muscle. The iliotibiali...

  3. Effect of thawing methods on cook yield of frozen broiler breast fillets deboned at different postmortem times

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The influence of thawing conditions on weight loss or cook yield of frozen red meat has been intensively studied and results varied with meat types. There is a lack of information about the effect of thawing methods on cook yield of frozen white meat. The objective of the present study was to invest...

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

    PubMed

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

    2012-10-01

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

  5. Heat transfer properties, moisture loss, product yield, and soluble proteins in chicken breast patties during air convection cooking.

    PubMed

    Murphy, R Y; Johnson, E R; Duncan, L K; Clausen, E C; Davis, M D; March, J A

    2001-04-01

    Chicken breast patties were processed in an air convection oven at air temperatures of 149 to 218 C, air velocities of 7.1 to 12.7 m3/min, and air relative humidities of 40 to 95%. The air humidity was controlled via introducing steam into the oven. The patties were processed to a final center temperature of 50 to 80 C. Heat flux, heat transfer coefficient, moisture loss in the cooked chicken patties, the product yield, and the changes of soluble proteins in the product were evaluated for the cooking system. During cooking, heat flux varied with the processing time. Heat flux increased with increasing air humidity. The effective heat transfer coefficient was obtained for different cooking conditions. Air humidity in the oven affected the heat transfer coefficient. The moisture loss in the cooked products increased with increasing the final product temperature and the oven air temperature. The soluble proteins in the cooked patties decreased with increasing the final product temperature. Increasing humidity increased heat transfer coefficient and therefore reduced cooking time. Reducing oven temperature, reducing internal temperature, and increasing air humidity increased the product yield. Soluble proteins might be used as an indicator for the degree of cooking. The results from this study are important for evaluating commercial thermal processes and improving product yields.

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

    PubMed

    Moran, E T; Bauermeister, L

    2015-08-01

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

  7. Magnetovariational measurements in the Cook Strait region of New Zealand

    NASA Astrophysics Data System (ADS)

    Ingham, Malcolm R.

    1985-08-01

    Magnetovariational measurements have been made at 10 sites on the northern side of the Cook Strait, New Zealand. Single-station transfer functions have been calculated for the sites and indicate that the effect of induction in the shallow water of the Cook Strait is most important at around 1000 s period. At longer periods the effect of induced currents in the Pacific Ocean predominates. A two-dimensional electrical conductivity model including local conductivity structure has been shown to satisfy the measured responses at sites about 60-80 km distance from the strait. Closer to the strait the inductive process is strongly three-dimensional. A simple d.c. line current model of current flow has been shown to reproduce some of the features of the observed responses. Induction arrows indicate the existence of conductivity anomalies associated with a known lateral seismic boundary and with one of the two principal faults in the region.

  8. Fission yield measurements at IGISOL

    NASA Astrophysics Data System (ADS)

    Lantz, M.; Al-Adili, A.; Gorelov, D.; Jokinen, A.; Kolhinen, V. S.; Mattera, A.; Moore, I.; Penttilä, H.; Pomp, S.; Prokofiev, A. V.; Rakopoulos, V.; Rinta-Antila, S.; Simutkin, V.; Solders, A.

    2016-06-01

    The fission product yields are an important characteristic of the fission process. In fundamental physics, knowledge of the yield distributions is needed to better understand the fission process. For nuclear energy applications good knowledge of neutroninduced fission-product yields is important for the safe and efficient operation of nuclear power plants. With the Ion Guide Isotope Separator On-Line (IGISOL) technique, products of nuclear reactions are stopped in a buffer gas and then extracted and separated by mass. Thanks to the high resolving power of the JYFLTRAP Penning trap, at University of Jyväskylä, fission products can be isobarically separated, making it possible to measure relative independent fission yields. In some cases it is even possible to resolve isomeric states from the ground state, permitting measurements of isomeric yield ratios. So far the reactions U(p,f) and Th(p,f) have been studied using the IGISOL-JYFLTRAP facility. Recently, a neutron converter target has been developed utilizing the Be(p,xn) reaction. We here present the IGISOL-technique for fission yield measurements and some of the results from the measurements on proton induced fission. We also present the development of the neutron converter target, the characterization of the neutron field and the first tests with neutron-induced fission.

  9. Pressure wave measurements from thermal cook-off of an HMX based high explosive

    SciTech Connect

    Forbes, J W; Tarver, C M; Urtiew, P A; Garcia, F; Greenwood, D W; Vandersall, K S

    2000-10-10

    A better understanding of thermal cook-off is important for safe handling and storing explosive devices. A number of safety issues exist about what occurs when a cased explosive thermally cooks off. For example, violence of the events as a function of confinement are important for predictions of collateral damage. This paper demonstrates how adjacent materials can be gauged to measure the resulting pressure wave and how this wave propagates in this adjacent material. The output pulse from the thermal cook-off explosive containing fixture is of obvious interest for assessing many scenarios.

  10. Pressure Wave Measurements from Thermal Cook-off of an HMX Based Explosive

    SciTech Connect

    Forbes, J W; Tarver, C M; Urtiew, P A; Garcia, F; Greenwood, D W; Vandersall, K S

    2001-05-09

    A better understanding of thermal cook-off is important for safe handling and storing explosive devices. A number of safety issues exist about what occurs when a cased explosive thermally cooks off. For example, violence of the events as a function of confinement are important for predictions of collateral damage. This paper demonstrates how adjacent materials can be gauged to measure the resulting pressure wave and how this wave propagates in this adjacent material. The output pulse from the thermal cook-off explosive containing fixture is of obvious interest for assessing many scenarios.

  11. Pressure Wave Measurements from Thermal Cook-Off of an HMX Based High Explosive PBX 9501

    SciTech Connect

    Garcia, F; Forbes, J W; Tarver, C M; Urtiew, P A; Greenwood, D W; Vandersall, K S

    2001-05-31

    A better understanding of thermal cook-off is important for safe handling and storing explosive devices. A number of safety issues exist about what occurs when a cased explosive thermally cooks off. For example, violence of the events as a function of confinement are important for predictions of collateral damage. This paper demonstrates how adjacent materials can be gauged to measure the resulting pressure wave and how this wave propagates in this adjacent material. The output pulse from the thermal cook-off explosive containing fixture is of obvious interest for assessing many scenarios.

  12. A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value.

    PubMed

    Husak, R L; Sebranek, J G; Bregendahl, K

    2008-11-01

    The objective of this survey was to investigate qualitative and quantitative properties of meat from organic, free-range, and conventional broilers as currently provided to consumers. Fifteen broilers from 4 suppliers of each type were evaluated for raw meat yield, cooked meat yield, proximate composition, pH, color, lipid oxidation, fatty acid composition, and sensory attributes. Organic broilers yielded more dark (thigh) meat (P < 0.05) than free-range or conventional, when compared on a raw-meat basis, but conventional and free-range broilers yielded more (P < 0.05) cooked light (breast) meat than organic. Protein content of organic breast and thigh meat was greater (P < 0.05) than conventional in the raw and the cooked meat comparisons. The pH of breast meat from organic broilers was higher (P < 0.05) than free-range or conventional. Organic breast and thigh meat was less yellow (P < 0.05) than free-range or conventional. Fatty acid analysis showed that organic breasts and thighs were lower (P < 0.05) in saturated and monounsaturated fatty acids and higher (P < 0.05) in polyunsaturated fatty acids than free-range and conventional broilers. Shear force measurements were less (P < 0.05) for both breast and thigh meat from conventional broilers relative to free-range and organic broilers. Sensory panel results indicated that thighs from conventional broilers were more tender (P < 0.05) and less chewy (P < 0.05) than thighs from free-range and organic broilers, whereas other sensory properties did not differ. At the time of the study, March through May of 2006, the average retail prices for US broilers were USD 3.19, USD 2.78, and USD 1.29 per pound (USD 7.03, USD 6.13, and USD 2.84/kg) for organic, free-range, and conventional, respectively. Whereas a difference in the fatty acid composition was the largest difference observed between retail broilers in this survey, it is important to note that diets and production environments within the study were not controlled

  13. Measurement of resistant starch content in cooked rice and analysis of gelatinization and retrogradation characteristics.

    PubMed

    Nakayoshi, Yuuki; Nakamura, Sumiko; Kameo, Yoji; Shiiba, Daisuke; Katsuragi, Yoshihisa; Ohtsubo, Ken'ichi

    2015-01-01

    Digestion-resistant starch (RS) has many physiologic functions. The RS content is measured by enzymatically degrading flour samples according to the method of the Association of Official Analytical Chemists. Experiments have been performed with wheat, corn, and other grains, but there are no data for cooked rice grains in the form ingested by humans. Thus, we investigated a method to measure RS that is suitable for cooked rice grains using rice cultivars that are reported to differentially increase postprandial blood glucose in humans. Using a method for cooking individual rice grains and optimized enzyme reaction conditions, we established an RS measurement method. We also found that the amylopectin crystal condition affects the RS content measured using our method.

  14. Absolute quantum yield measurement of powder samples.

    PubMed

    Moreno, Luis A

    2012-05-12

    Measurement of fluorescence quantum yield has become an important tool in the search for new solutions in the development, evaluation, quality control and research of illumination, AV equipment, organic EL material, films, filters and fluorescent probes for bio-industry. Quantum yield is calculated as the ratio of the number of photons absorbed, to the number of photons emitted by a material. The higher the quantum yield, the better the efficiency of the fluorescent material. For the measurements featured in this video, we will use the Hitachi F-7000 fluorescence spectrophotometer equipped with the Quantum Yield measuring accessory and Report Generator program. All the information provided applies to this system. Measurement of quantum yield in powder samples is performed following these steps: 1. Generation of instrument correction factors for the excitation and emission monochromators. This is an important requirement for the correct measurement of quantum yield. It has been performed in advance for the full measurement range of the instrument and will not be shown in this video due to time limitations. 2. Measurement of integrating sphere correction factors. The purpose of this step is to take into consideration reflectivity characteristics of the integrating sphere used for the measurements. 3. Reference and Sample measurement using direct excitation and indirect excitation. 4. Quantum Yield calculation using Direct and Indirect excitation. Direct excitation is when the sample is facing directly the excitation beam, which would be the normal measurement setup. However, because we use an integrating sphere, a portion of the emitted photons resulting from the sample fluorescence are reflected by the integrating sphere and will re-excite the sample, so we need to take into consideration indirect excitation. This is accomplished by measuring the sample placed in the port facing the emission monochromator, calculating indirect quantum yield and correcting the direct

  15. Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time.

    PubMed

    Pakula, Christiane; Stamminger, Rainer

    2012-03-01

    Consumers and cooks often assess the degree of doneness of roasted beef by the internal meat colour. Real-time colour measurement of the cooking process is therefore developed in order to determine the degree of doneness, and thus the end of the cooking process, by the internal meat colour. The colour values (X, Y, Z) provided by the true colour sensor show significant variation within initial values and end values. Change in colour lightness caused by the increase of meat colour opacity is dominant. Calculating the first deviation of the Y values (dY/dt) indicates that most rapid changes in lightness are within a temperature range of 42°C and 56°C. At this temperature, the degree of meat doneness is still assumed to be rare, but it is possible to predict the time needed from this point until the desired degree of doneness is reached.

  16. PREPARATION OF SPHERULITES FROM JET COOKED MIXTURES OF HIGH AMYLOSE STARCH AND FATTY ACIDS. EFFECT OF PREPARATION CONDITIONS ON SPHERULITE MORPHOLOGY AND YIELD

    Technology Transfer Automated Retrieval System (TEKTRAN)

    When high amylose cornstarch (amylose content: 70%) was jet cooked with 5% palmitic acid, based on amylose, spherulite yields of approximately 60%, based on total starch, were obtained. Spherulites were characterized by SEM and x-ray diffraction. The types of spherulites formed depended on the met...

  17. Comparison of objective texture measurements in raw and cooked wooden breast meat.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Broiler breast meat exhibiting the wooden breast condition is characterized as having an abnormally hard or rigid texture. The efficacy of using objective texture measurements to characterize the texture attributes of breast meat exhibiting this condition before and after cooking are not well under...

  18. The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck muscles.

    PubMed

    Walsh, H; Martins, S; O'Neill, E E; Kerry, J P; Kenny, T; Ward, P

    2010-06-01

    This study evaluated the efficacy of injection with enhancement solutions containing sodium lactate (NaLac), potassium lactate (KLac), carrageenan, whey protein concentrate (WPC), yeast extract or fungal proteinases alone or in combination with NaCl at increasing the tenderness and cook yield of bovine M.supraspinatus and M. tricepsbrachii caput longum. Muscle sections (400g) were injected with enhancement solutions at an injection rate of 110% to give specific residual concentrations as follows: 0.5% NaCl; 2% NaLac; 2% KLac; 0.5% NaCl+1 or 2% NaLac; 0.5% NaCl+1% KLac; 0.5% NaCl+0.4% sodium tripolyphosphate (STPP)+2% NaLac; 0.5% NaCl+0.4% STPP, 1.5% WPC+/-0.5% NaCl, 1.0% carrageenan+/-0.5% NaCl, 0.5% yeast extract or 0.0005% and 0.001% fungal enzymes. Injection with solutions containing sodium or potassium lactates (alone or in combination with NaCl and STPP), WPC, carrageenan and yeast extract significantly (P<0.05) decreased WBSF values and increased sensory tenderness ratings, compared to non-injected controls. All of these ingredients in water also significantly (P<0.05) increased cook yield with the exception of yeast extract which had no significant effect. The fungal enzymes in a water carrier acted as effective tenderising agents in both muscles but when used at the higher level resulted in a significant decrease in percentage cook yield. Injection of the chuck muscles with these ingredients and water represents an effective method of improving their tenderness and in most cases also increasing percentage cook yield.

  19. COOKING-RELATED PARTICLE CONCENTRATIONS MEASURED IN AN OCCUPIED TOWNHOME IN RESTON, VA

    EPA Science Inventory

    In non-smoking households, cooking is one of the most significant sources of indoor particles. To date, there are limited data available regarding indoor particle concentrations generated by different types of cooking. To increase the knowledge base associated with particles ...

  20. Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycaemic impact measured in vitro.

    PubMed

    Chillo, Stefania; Monro, J A; Mishra, S; Henry, C J

    2010-03-01

    Spaghetti is a favoured carbohydrate source because of its low glycaemic impact. The protein quality of semolina spaghetti is not ideal, however, and could be improved by including legume flour. We investigated whether incorporating legume flour in spaghetti, to improve its nutritional value, would affect its cooking quality and glycaemic impact. Four types of spaghetti containing 10% of either mung bean, soya bean, red lentil or chickpea flour were made and compared with a spaghetti control made only of durum semolina. Cooking quality was determined as the optimal cooking time (OCT), cooking loss (CL), dry matter (DM), swelling index, colour, hardness and adhesiveness. The spaghetti samples with legume flour were similar to one another and to the control in values of OCT, DM, swelling index, colour, CL, hardness and adhesiveness. Glycaemic impact of the samples was measured in vitro as release of rapidly available carbohydrate and slowly available carbohydrate during pancreatic digestion. The glycaemic index (GI) of the spaghetti samples was estimated by calculation, using data obtained for a reference food of known GI (shredded wheat horizontal line an extrusion-cooked wheat-only product). The shredded wheat underwent rapid parabolic digestion, and the near linear phase during which most of the starch was digested was completed between 20 and 60 min digestion. In contrast, the digestion of spaghetti was much slower and progressed almost linearly to completion. All spaghetti samples, moreover, were similarly susceptible to digestion, and compared with the wheat reference were all significantly lower in terms of relative glycaemic impact. We conclude that the incorporation of 10% legume flour in spaghetti to improve its nutritional value does not affect its cooking quality or increase its glycaemic impact.

  1. Measurement of emissions of fine particulate organic matter from Chinese cooking

    NASA Astrophysics Data System (ADS)

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

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

  2. Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes.

    PubMed

    Parsons, A N; VanOverbeke, D L; Goad, C L; Mireles DeWitt, C A

    2011-01-01

    The impact of 2 different brines on the palatability and tenderness of select beef strip loin steaks was evaluated. Brines were differentiated by the type of alkaline agent, 4.5% sodium-based phosphate (control brine; CON) or 1% ammonium hydroxide (ammonium hydroxide treatment; AHT), incorporated into the formula. Injected steaks were placed in high oxygen (80% O(2)/20% CO(2)) MAP, stored 4 d at 4 °C in dark storage to simulate transportation, and then placed in retail display. Steaks were selected randomly on day 0, 7, and 14 retail display to measure pH, cook loss, shear force, and sensory characteristics. The pH for AHT steaks (pH 5.96) was slightly higher than CON steaks (pH 5.86; P < 0.05). Cook loss was lower (21%) for CON than AHT steaks (23%). There was neither a treatment nor day effect on tenderness as measured by Warner-Braztler shear force (P > 0.05). Sensory evaluation indicated that on day 0, retail display the initial juiciness, sustained juiciness, tenderness 1st impression, tenderness overall impression, and connective tissue in AHT steaks was not different from CON steaks (P > 0.05). A day effect (decrease) for those sensory parameters was observed only for sustained juiciness (P < 0.05). AHT steaks were rated higher in cooked beef flavor while CON steaks were higher in peppery and salty flavor. There was no difference in soapy and ammonia intensity between treatments. Results indicated that despite lower performance in cook loss the replacement of 4.5% sodium-based phosphate in a meat injection brine with 1% ammonium hydroxide produced a beef loin steak with comparable tenderness and palatability. Practical Application: The research in this study compares steaks that have been injected with a commercial brine formulated with sodium phosphates to steaks that have been injected with a brine where the sodium phosphate in the formulation was replaced with 1% ammonium hydroxide. Ammonium hydroxide is an USDA-FSIS approved ingredient in brines

  3. Chinese Cooking.

    ERIC Educational Resources Information Center

    Kane, Tony

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

  4. One-step synthesis of high-yield biodiesel from waste cooking oils by a novel and highly methanol-tolerant immobilized lipase.

    PubMed

    Wang, Xiumei; Qin, Xiaoli; Li, Daoming; Yang, Bo; Wang, Yonghua

    2017-03-18

    This study reported a novel immobilized MAS1 lipase from marine Streptomyces sp. strain W007 for synthesizing high-yield biodiesel from waste cooking oils (WCO) with one-step addition of methanol in a solvent-free system. Immobilized MAS1 lipase was selected for the transesterification reactions with one-step addition of methanol due to its much more higher biodiesel yield (89.50%) when compared with the other three commercial immobilized lipases (<10%). The highest biodiesel yield (95.45%) was acquired with one-step addition of methanol under the optimized conditions. Moreover, it was observed that immobilized MAS1 lipase retained approximately 70% of its initial activity after being used for four batch cycles. Finally, the obtained biodiesel was further characterized using FT-IR, (1)H and (13)C NMR spectroscopy. These findings indicated that immobilized MAS1 lipase is a promising catalyst for biodiesel production from WCO with one-step addition of methanol under high methanol concentration.

  5. Measurement of Neutron Yields from UF4

    SciTech Connect

    Bell, Zane W; Ziock, Klaus-Peter; Ohmes, Martin F; Xu, Yunlin; Downar, Thomas J; Pozzi, Sara A

    2010-01-01

    We have performed measurements of neutron production from UF{sub 4} samples using liquid scintillator as the detector material. Neutrons and gamma rays were separated by a multichannel digital pulse shape discriminator, and the neutron pulse-height spectra were unfolded using sequential least-squares optimization with an active set strategy. The unfolded spectra were compared to estimates calculated with the SOURCES 4C code.

  6. Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties.

    PubMed

    Sair, A I; Booren, A M; Berry, B W; Smith, D M

    1999-02-01

    The objectives were to (i) compare the use of triose phosphate isomerase (TPI) activity and internal color scores for determination of cooking adequacy of beef patties and (ii) determine the effect of frozen storage and fat content on residual TPI activity in ground beef. Ground beef patties (24.4% fat) were cooked to five temperatures ranging from 60.0 to 82.2 degrees C. TPI activity decreased as beef patty cooking temperature was increased from 60.0 to 71.1 degrees C; however, no difference (P > 0.05) in activity (6.3 U/kg meat) was observed in patties cooked to 71.1 degrees C and above. Degree of doneness color scores, a* values and b* values, of ground beef patties decreased as internal temperature was increased from 60.0 to 71.1 degrees C; however, temperature had no effect on L* values. TPI activity in raw ground beef after five freeze-thaw cycles did not differ from the control. Three freeze-thaw cycles of raw ground beef resulted in a 57.2% decrease in TPI activity after cooking. TPI activity of cooked beef increased during 2 months of frozen storage, but TPI activity in ground beef stored for 3 months or longer did not differ from the unfrozen control. While past research has shown color to be a poor indicator of adequate thermal processing, our results suggest that undercooked ground beef patties could be distinguished from those that had been adequately cooked following U.S. Department of Agriculture guidelines using residual TPI activity as a marker.

  7. Alcohol production from various enzyme-converted starches with or without cooking

    SciTech Connect

    Park, Y.K.; Rivera, B.C.

    1982-02-01

    The effectiveness of alcoholic fermentation was compared by measuring alcoholic yields from various starch mashes, both cooked and uncooked. Alcohol yields from cooked and liquefied starch by bacterial ..cap alpha..-amylase were 93.9% for corn, 92.0% for cassava, 90.6% for potato, and 73.0% for babassu, whereas alcohol yields from raw starch were 90.0% for corn, 89.0% for cassava, 48.9% for babassu, and 11.4% for potato. (JMT)

  8. IMPACT OF AN INDOOR COOK STOVE INTERVENTION ON MEASURES OF SYSTEMIC INFLAMMATION

    EPA Science Inventory

    Background and Aims: Approximately three billion people use inefficient and poorly-vented indoor cook stoves, which can result in high indoor air pollution concentrations. Few studies have evaluated the cardiovascular effects of indoor biomass burning. Methods: In this pilot s...

  9. Nutrient database improvement project: the influence of USDA quality and yield grade on the separable components and proximate composition of raw and cooked retail cuts from the beef chuck.

    PubMed

    West, S E; Harris, K B; Haneklaus, A N; Savell, J W; Thompson, L D; Brooks, J C; Pool, J K; Luna, A M; Engle, T E; Schutz, J S; Woerner, D R; Arcibeque, S L; Belk, K E; Douglass, L; Leheska, J M; McNeill, S; Howe, J C; Holden, J M; Duvall, M; Patterson, K

    2014-08-01

    This study was designed to provide updated information on the separable components, cooking yields, and proximate composition of retail cuts from the beef chuck. Additionally, the impact the United States Department of Agriculture (USDA) Quality and Yield Grade may have on such factors was investigated. Ultimately, these data will be used in the USDA - Nutrient Data Laboratory's (NDL) National Nutrient Database for Standard Reference (SR). To represent the current United States beef supply, seventy-two carcasses were selected from six regions of the country based on USDA Yield Grade, USDA Quality Grade, gender, and genetic type. Whole beef chuck primals from selected carcasses were shipped to three university laboratories for subsequent retail cut fabrication, raw and cooked cut dissection, and proximate analyses. The incorporation of these data into the SR will improve dietary education, product labeling, and other applications both domestically and abroad, thus emphasizing the importance of accurate and relevant beef nutrient data.

  10. Do upland conservation measures reduce watershed sediment yield?

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Implementation of conservation measures do not always result in an immediate and measurable sediment yield reduction at the outlet of large watersheds. In this study, instantaneous suspended sediment and discharge measurements, taken in 1943-1948 and again in 2004-2008, in the Fort Cobb Reservoir wa...

  11. The influence of crop management on banana weevil, Cosmopolites sordidus (Coleoptera: Curculionidae) populations and yield of highland cooking banana (cv. Atwalira) in Uganda.

    PubMed

    Rukazambuga, N D T M; Gold, C S; Gowen, S R; Ragama, P

    2002-10-01

    A field study was undertaken in Uganda using highland cooking banana (cv. Atwalira) to test the hypothesis that bananas grown under stressed conditions are more susceptible to attack by Cosmopolites sordidus (Germar). Four banana treatments were employed to create different levels of host-plant vitality: (1) high stress: intercrop with finger millet; (2) moderate stress: monoculture without soil amendments; (3) low stress: monoculture with manure; (4) high vigour: monoculture with continuous mulch and manure. Adult C. sordidus were released at the base of banana mats 11 months after planting and populations were monitored for three years using mark and recapture methods. Cosmopolites sordidus density was greatest in the mulched plots which may have reflected increased longevity and/or longer tenure time in moist soils. Lowest C. sordidus numbers were found in intercropped banana. Damage, estimated as percentage corm tissue consumed by larvae, was similar among treatments. However, the total amount of tissue consumed was greater in mulched banana than in other systems. Plants supporting the heaviest levels of C. sordidus damage displayed bunch size reductions of 40-55%. Banana yield losses ranged from 14-20% per plot with similar levels in the intercropped and mulched systems. Yield reductions, reported as t ha-1, were twice as high in the mulched system as in the intercrop. The results from this study indicate that C. sordidus problems are not confined to stressed banana systems or those with low levels of management, but that the weevil can also attain pest status in well-managed and productive banana stands.

  12. Measurement of the fluorescence quantum yield of bis-MSB

    NASA Astrophysics Data System (ADS)

    Ding, Xue-Feng; Wen, Liang-Jian; Zhou, Xiang; Ding, Ya-Yun; Ye, Xing-Chen; Zhou, Li; Liu, Meng-Chao; Cai, Hao; Cao, Jun

    2015-12-01

    The fluorescence quantum yield of bis-MSB, a widely used liquid scintillator wavelength shifter, was measured to study the photon absorption and re-emission processes in a liquid scintillator. The re-emission process affects the photoelectron yield and distribution, especially in a large liquid scintillator detector, thus must be understood to optimize the liquid scintillator for good energy resolution and to precisely simulate the detector with Monte Carlo. In this study, solutions of different bis-MSB concentration were prepared for absorption and fluorescence emission measurements to cover a broad range of wavelengths. Harmane was used as a standard reference to obtain the absolution fluorescence quantum yield. For the first time we measured the fluorescence quantum yield of bis-MSB up to 430 nm as inputs required by Monte Carlo simulation, which is 0.926±0.053 at λex=350 nm. Supported by National Natural Science Foundation of China (11205183, 11225525, 11390381)

  13. Asphaltenes yield curve measurements on a microfluidic platform.

    PubMed

    Sieben, Vincent J; Tharanivasan, Asok Kumar; Ratulowski, John; Mostowfi, Farshid

    2015-10-21

    We describe a microfluidic apparatus and method for performing asphaltene yield measurements on crude oil samples. Optical spectroscopy measurements are combined with a microfluidic fluid handling platform to create an automated microfluidic apparatus to measure the asphaltene yield. The microfluidic measurements show good agreement with conventional wet chemistry measurements as well as available models. The initial absorbance of the oil is measured, and asphaltenes are removed from the oil by the gradual addition of n-alkane, which leads to flocculation and subsequent filtration. The absorbance of the de-asphalted oil (maltenes) is then measured and the initial asphaltene content is determined by the change in absorbance. The solubility of asphaltene is evaluated by varying the titrant-to-oil ratio (e.g., n-heptane-oil), which induces no, partial, or full precipitation of asphaltenes depending on the chosen ratio. The absorbance of the filtrate is measured and normalized to the maximum content to determine the fractional precipitation at each ratio. Traditionally, a yield curve comprised of 20 such ratios would require weeks to months to generate, while consuming over 6 L of solvent and more than 100 g of crude oil sample. Using the microfluidic approach described here, the same measurement can be performed in 1 day, with 0.5 L of solvent and 10 g of crude oil sample. The substantial reduction in time and consumables will enable more frequent asphaltene yield measurements and reduce its environmental impact significantly.

  14. A new technique for measuring sputtering yields at high energies

    NASA Technical Reports Server (NTRS)

    Qiu, Y.; Griffith, J. E.; Tombrello, T. A.

    1984-01-01

    The use of thin, self-supporting carbon catcher foils allows one to measure sputtering yields in a broad range of materials with high sensitivity. Analyzing the foils with Rutherford forward scattering, sputtered Al, Si and P surface densities down to 5 x 10 to the 13th per sq cm with uncertainties of about 20 percent have been measured.

  15. ICF Gamma-Ray Yield Measurements on the NIF

    NASA Astrophysics Data System (ADS)

    Herrmann, H. W.; Kim, Y. H.; Hoffman, N. M.; Stoeffl, W. S.; Watts, P. W.; Carpenter, A. C.; Church, J. A.; Liebman, J.; Grafil, E.

    2011-10-01

    The primary objective of the NIF Gamma Reaction History (GRH) diagnostic is to provide bang time and burn width information in order to constrain implosion simulation parameters such as shell velocity and confinement time. This is accomplished by measuring DT fusion γ-rays with energy-thresholded Gas Cherenkov detectors that convert MeV γ-rays into UV/visible photons for high-bandwidth optical detection. For yield determination, absolute uncertainties associated with the d(t,n) α/d(t,γ)5He branching ratio and detector response are removed by cross-calibrating the GRH signal against independent neutron yield measurements of directly-driven DT exploding pushers with negligible neutron downscatter. The GRH signal can then be used to make Total DTn Yield inferences on indirectly-driven, cryogenically-layered DT implosions which achieve high areal density and hence scatter a significant fraction of DTn out of the 14 MeV primary peak. By comparing the Total DTn Yield from γ-ray measurements with the Primary DTn Yield (13-15 MeV) from neutron measurements, the Total Downscatter Fraction (TDSF) can be inferred. Results of recent measurements will be presented. This work supported by US DOE under contract DE-AC52-06NA25396.

  16. Field measurement and estimate of gaseous and particle pollutant emissions from cooking and space heating processes in rural households, northern China

    NASA Astrophysics Data System (ADS)

    Chen, Yuanchen; Shen, Guofeng; Liu, Weijian; Du, Wei; Su, Shu; Duan, Yonghong; Lin, Nan; Zhuo, Shaojie; Wang, Xilong; Xing, Baoshan; Tao, Shu

    2016-01-01

    Pollutant emissions into outdoor air from cooking and space heating processes with various solid fuels were measured, and daily household emissions were estimated from the kitchen performance tests. The burning of honeycomb briquette had the lowest emission factors, while the use of wood produced the highest pollutants. Daily emissions from space heating were significantly higher than those from cooking, and the use of honeycomb briquette for cooking and raw coal chunk for space heating reduces 28%, 24% and 25% for CO, PM10 and PM2.5, compared to wood for cooking and peat for space heating. Much higher emissions were observed during the initial phase than the stable phase due to insufficient air supply and lower combustion temperature at the beginning of burning processes. However, more mass percent of fine particles formed in the later high temperature stable burning phase may increase potential inhalation exposure risks.

  17. Xenon Sputter Yield Measurements for Ion Thruster Materials

    NASA Technical Reports Server (NTRS)

    Williams, John D.; Gardner, Michael M.; Johnson, Mark L.; Wilbur, Paul J.

    2003-01-01

    In this paper, we describe a technique that was used to measure total and differential sputter yields of materials important to high specific impulse ion thrusters. The heart of the technique is a quartz crystal monitor that is swept at constant radial distance from a small target region where a high current density xenon ion beam is aimed. Differential sputtering yields were generally measured over a full 180 deg arc in a plane that included the beam centerline and the normal vector to the target surface. Sputter yield results are presented for a xenon ion energy range from 0.5 to 10 keV and an angle of incidence range from 0 deg to 70 deg from the target surface normal direction for targets consisting of molybdenum, titanium, solid (Poco) graphite, and flexible graphite (grafoil). Total sputter yields are calculated using a simple integration procedure and comparisons are made to sputter yields obtained from the literature. In general, the agreement between the available data is good. As expected for heavy xenon ions, the differential and total sputter yields are found to be strong functions of angle of incidence. Significant under- and over-cosine behavior is observed at low- and high-ion energies, respectively. In addition, strong differences in differential yield behavior are observed between low-Z targets (C and Ti) and high-Z targets (Mo). Curve fits to the differential sputter yield data are provided. They should prove useful to analysts interested in predicting the erosion profiles of ion thruster components and determining where the erosion products re-deposit.

  18. Quality changes during storage of cooked and sliced meat products measured with PTR-MS and HS-GC-MS.

    PubMed

    Holm, E S; Adamsen, A P S; Feilberg, A; Schäfer, A; Løkke, M M; Petersen, M A

    2013-10-01

    The changes in the VOC composition of industrially produced saveloy were measured with Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS) and HeadSpace Gas chromatography-mass spectrometry (HS-GC-MS) during a six weeks storage period. A decrease in the volatile organic compounds contributing to the fresh aroma of saveloy was the main change observed with both PTR-MS and HS-GC-MS. Samples of four other types of cooked and sliced meat product were measured with PTR-MS in the middle and at the end of the four week shelf-life period. These measurements showed an increase in m/z 69, 71, 87 and 89 for the pork loin and in m/z 61 for the herbal saveloy samples. These ions were assigned to the microbial spoilage markers: acetic acid, 2- and 3-methylbutanol, 2- and 3-methylbutanal, diacetyl and acetoin. Overall, this study shows that PTR-MS has potential for quality control of cooked and sliced meat products.

  19. Cooking-related PM2.5 and acrolein measured in grocery stores and comparison with other retail types.

    PubMed

    Chan, W R; Sidheswaran, M; Sullivan, D P; Cohn, S; Fisk, W J

    2016-06-01

    We measured particulate matter (PM), acrolein, and other indoor air contaminants in eight visits to grocery stores in California. Retail stores of other types (hardware, furniture, and apparel) were also sampled on additional visits. Based on tracer gas decay data, most stores had adequate ventilation according to minimum ventilation rate standards. Grocery stores had significantly higher concentrations of acrolein, fine and ultrafine PM, compared to other retail stores, likely attributable to cooking. Indoor concentrations of PM2.5 and acrolein exceeded health guidelines in all tested grocery stores. Acrolein emission rates to indoors in grocery stores had a mean estimate about 30 times higher than in other retail store types. About 80% of the indoor PM2.5 measured in grocery stores was emitted indoors, compared to only 20% for the other retail store types. Calculations suggest a substantial increase in outdoor air ventilation rate by a factor of three from current level is needed to reduce indoor acrolein concentrations. Alternatively, acrolein emission to indoors needs to be reduced 70% by better capturing of cooking exhaust. To maintain indoor PM2.5 below the California annual ambient standard of 12 μg/m(3) , grocery stores need to use air filters with an efficiency rating higher than the MERV 8 air filters commonly used today.

  20. Field Measurements of Black Carbon Yields from Gas Flaring.

    PubMed

    Conrad, Bradley M; Johnson, Matthew R

    2017-02-07

    Black carbon (BC) emissions from gas flaring in the oil and gas industry are postulated to have critical impacts on climate and public health, but actual emission rates remain poorly characterized. This paper presents in situ field measurements of BC emission rates and flare gas volume-specific BC yields for a diverse range of flares. Measurements were performed during a series of field campaigns in Mexico and Ecuador using the sky-LOSA optical measurement technique, in concert with comprehensive Monte Carlo-based uncertainty analyses. Parallel on-site measurements of flare gas flow rate and composition were successfully performed at a subset of locations enabling direct measurements of fuel-specific BC yields from flares under field conditions. Quantified BC emission rates from individual flares spanned more than 4 orders of magnitude (up to 53.7 g/s). In addition, emissions during one notable ∼24-h flaring event (during which the plume transmissivity dropped to zero) would have been even larger than this maximum rate, which was measured as this event was ending. This highlights the likely importance of superemitters to global emission inventories. Flare gas volume-specific BC yields were shown to be strongly correlated with flare gas heating value. A newly derived correlation fitting current field data and previous lab data suggests that, in the context of recent studies investigating transport of flare-generated BC in the Arctic and globally, impacts of flaring in the energy industry may in fact be underestimated.

  1. Secondary-neutron-yield measurements by current-mode detectors

    SciTech Connect

    Glebov, V. Yu.; Meyerhofer, D. D.; Stoeckl, C.; Zuegel, J. D.

    2001-01-01

    Secondary deuterium--tritium (DT) neutrons from pure-deuterium inertial confinement fusion targets can be used to diagnose the fuel areal density. Single-hit detectors like LaNSA at Lawrence Livermore National Laboratory or MEDUSA at the Laboratory for Laser Energetics (LLE) saturate for fairly low secondary DT- and primary DD-neutron yields. These detectors are not suitable for the high-yield, direct-drive implosion experiments currently carried out on the 30 kJ, 60 beam OMEGA laser system or for future cryogenic-capsule experiments on OMEGA. The status of several current-mode detectors (e.g., a single scintillator and a photomultiplier tube) now being developed at LLE for secondary-neutron-yield measurements is described.

  2. Sources of Variability in the Measurement of Fungal Spore Yields

    PubMed Central

    Smith, C. S.; Slade, S. J.; Nordheim, E. V.; Cascino, J. J.; Harris, R. F.; Andrews, J. H.

    1988-01-01

    Variability in the production of fungal spores and in the measurement of spore yields was investigated in four species of fungi: Colletotrichum gloeosporioides, Colletotrichum coccodes, Colletotrichum phomoides, and Acremonium strictum. When the fungi were grown on solid medium in microplates and spore yields were measured by counting the subsamples with a hemacytometer, the variability among hemacytometer squares was always the largest source of variation, accounting for 51 to 91% of the total variation. Variability among replicate cultures and results of repeat experiments were generally also significant. The effect of square-to-square variability on the precision of spore yield measurement was minimized by counting a moderate number (ca. 30) of squares per culture. Culture-to-culture variability limited the practical precision of spore production measurements to a 95% confidence interval of approximately the mean ± 25%. We provide guidelines for determining the number of replicate cultures required to attain this or other degrees of precision. Particle counter-derived spore counts and counts based on spore weights were much less variable than were hemacytometer counts, but they did not improve spore production estimates very much because of culture-to-culture variability. Results obtained by both of these methods differed from those obtained with a hemacytometer; particle counter measurements required a correction for spore pairs, while the relationship between spore weights and spore counts changed as the cultures aged. PMID:16347653

  3. The SPIDER fission fragment spectrometer for fission product yield measurements

    DOE PAGES

    Meierbachtol, K.; Tovesson, F.; Shields, D.; ...

    2015-04-01

    We developed the SPectrometer for Ion DEtermination in fission Research (SPIDER) for measuring mass yield distributions of fission products from spontaneous and neutron-induced fission. The 2E–2v method of measuring the kinetic energy (E) and velocity (v) of both outgoing fission products has been utilized, with the goal of measuring the mass of the fission products with an average resolution of 1 atomic mass unit (amu). Moreover, the SPIDER instrument, consisting of detector components for time-of-flight, trajectory, and energy measurements, has been assembled and tested using 229Th and 252Cf radioactive decay sources. For commissioning, the fully assembled system measured fission productsmore » from spontaneous fission of 252Cf. Individual measurement resolutions were met for time-of-flight (250 ps FWHM), spacial resolution (2 mm FHWM), and energy (92 keV FWHM for 8.376 MeV). Finally, these mass yield results measured from 252Cf spontaneous fission products are reported from an E–v measurement.« less

  4. The SPIDER fission fragment spectrometer for fission product yield measurements

    SciTech Connect

    Meierbachtol, K.; Tovesson, F.; Shields, D.; Arnold, C.; Blakeley, R.; Bredeweg, T.; Devlin, M.; Hecht, A. A.; Heffern, L. E.; Jorgenson, J.; Laptev, A.; Mader, D.; O׳Donnell, J. M.; Sierk, A.; White, M.

    2015-04-01

    We developed the SPectrometer for Ion DEtermination in fission Research (SPIDER) for measuring mass yield distributions of fission products from spontaneous and neutron-induced fission. The 2E–2v method of measuring the kinetic energy (E) and velocity (v) of both outgoing fission products has been utilized, with the goal of measuring the mass of the fission products with an average resolution of 1 atomic mass unit (amu). Moreover, the SPIDER instrument, consisting of detector components for time-of-flight, trajectory, and energy measurements, has been assembled and tested using 229Th and 252Cf radioactive decay sources. For commissioning, the fully assembled system measured fission products from spontaneous fission of 252Cf. Individual measurement resolutions were met for time-of-flight (250 ps FWHM), spacial resolution (2 mm FHWM), and energy (92 keV FWHM for 8.376 MeV). Finally, these mass yield results measured from 252Cf spontaneous fission products are reported from an E–v measurement.

  5. Final cook temperature monitoring

    NASA Astrophysics Data System (ADS)

    Stewart, John; Matthews, Michael; Glasco, Marc

    2006-04-01

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

  6. Measurement of Fission Product Yields from Fast-Neutron Fission

    NASA Astrophysics Data System (ADS)

    Arnold, C. W.; Bond, E. M.; Bredeweg, T. A.; Fowler, M. M.; Moody, W. A.; Rusev, G.; Vieira, D. J.; Wilhelmy, J. B.; Becker, J. A.; Henderson, R.; Kenneally, J.; Macri, R.; McNabb, D.; Ryan, C.; Sheets, S.; Stoyer, M. A.; Tonchev, A. P.; Bhatia, C.; Bhike, M.; Fallin, B.; Gooden, M. E.; Howell, C. R.; Kelley, J. H.; Tornow, W.

    2014-09-01

    One of the aims of the Stockpile Stewardship Program is a reduction of the uncertainties on fission data used for analyzing nuclear test data [1,2]. Fission products such as 147Nd are convenient for determining fission yields because of their relatively high yield per fission (about 2%) and long half-life (10.98 days). A scientific program for measuring fission product yields from 235U,238U and 239Pu targets as a function of bombarding neutron energy (0.1 to 15 MeV) is currently underway using monoenergetic neutron beams produced at the 10 MV Tandem Accelerator at TUNL. Dual-fission chambers are used to determine the rate of fission in targets during activation. Activated targets are counted in highly shielded HPGe detectors over a period of several weeks to identify decaying fission products. To date, data have been collected at neutron bombarding energies 4.6, 9.0, 14.5 and 14.8 MeV. Experimental methods and data reduction techniques are discussed, and some preliminary results are presented.

  7. Chemistry Cook-Off

    ERIC Educational Resources Information Center

    McCormick, Cynthia

    2012-01-01

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

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

    PubMed

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

    2016-04-01

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

  9. Nicotine yield and measures of cigarette smoke exposure in a large population: are lower-yield cigarettes safer?

    PubMed Central

    Maron, D J; Fortmann, S P

    1987-01-01

    We examined the relationship of machine-estimated nicotine yield by cigarette brand with the level of cigarette consumption and two biochemical measures of smoke exposure (expired-air carbon monoxide and plasma thiocyanate) in a large, population-based sample of smokers (N = 713). The lower the nicotine yield of the cigarette, the greater the number of cigarettes smoked per day. Prior to adjusting for number of cigarettes smoked per day, nicotine yield was not related to the actual measures of smoke exposure. Smokers of ultralow-yield cigarettes had laboratory tests of smoke exposure which were not significantly different from those of smokers of higher-yield brands. Only after adjustment for number of cigarettes smoked per day did nicotine yield become significantly related to expired-air carbon monoxide and to plasma thiocyanate. In multivariate analysis, the number of cigarettes smoked per day accounted for 28 per cent and 22 per cent of the variance in observed expired-air carbon monoxide and plasma thiocyanate levels, respectively, whereas nicotine yield accounted for only 1 per cent and 2 per cent of the variance, respectively. The relative lack of an effect of nicotine yield on the biochemical measure appears to be due to the fact that smokers of lower nicotine brands smoked more cigarettes per day, thereby compensating for reduced delivery of smoke products. Our data do not support the concept that ultralow-yield cigarettes are less hazardous than others. Machine estimates suggesting low nicotine yield underrepresent actual human consumption of harmful cigarette constituents. PMID:3565645

  10. Lithium: Measurement of Young's Modulus and Yield Strength

    SciTech Connect

    Ryan P Schultz

    2002-11-07

    The Lithium Collection Lens is used for anti-proton collection. In analyzing the structural behavior during operation, various material properties of lithium are often needed. properties such as density, coefficient of thermal expansion, thermal conductivity, specific heat, compressability, etc.; are well known. However, to the authors knowledge there is only one published source for Young's Modulus. This paper reviews the results from the testing of Young's Modulus and the yield strength of lithium at room temperature.

  11. Model-independent Higgs coupling measurements at the LHC using the H{yields}ZZ{yields}4l lineshape

    SciTech Connect

    Logan, Heather E.; Salvail, Jeff Z.

    2011-10-01

    We show that combining a direct measurement of the Higgs total width from the H{yields}ZZ{yields}4l lineshape with Higgs signal rate measurements allows Higgs couplings to be extracted in a model-independent way from CERN LHC data. Using existing experimental studies with 30 fb{sup -1} at one detector of the 14 TeV LHC, we show that the couplings squared of a 190 GeV Higgs to WW, ZZ, and gg can be extracted with statistical precisions of about 10%, and a 95% confidence level upper limit on an unobserved component of the Higgs decay width of about 22% of the standard model Higgs width can be set. The method can also be applied for heavier Higgs masses.

  12. Storm-influenced deltaic deposits of the Middle Jurassic Gaikema Sandstone in a measured section on the northern Iniskin Peninsula, Cook Inlet basin, Alaska

    USGS Publications Warehouse

    Stanley, Richard G.; Helmold, Kenneth P.; LePain, David L.

    2015-01-01

    Middle Jurassic strata of the Gaikema Sandstone were deposited about 170 million years ago on a delta that was located on the western shoreline of the Cook Inlet basin (Detterman and Hartsock, 1966; LePain and others, 2011, 2013). The delta was built by swift, sediment-laden rivers that flowed southeastward from a mountainous volcanic terrane west of the Bruin Bay fault (fig. 6-1). Upon reaching the edge of the Jurassic sea, the rivers dumped abundant sand, gravel, and mud into a depocenter on the northern Iniskin Peninsula, about 240 km southwest of Anchorage (figs. 6-1, 6-2). This report provides a preliminary description and interpretation of a detailed, 34-m-thick measured section in the Gaikema Sandstone on the south shore of Chinitna Bay at latitude 59.816°N, longitude 153.168°W (figs. 6-1–6-3). The sandstone in this measured section exhibits hummocky cross lamination and other features suggestive of storm-influenced deposition on the shallow-marine, seaward margin of the Gaikema delta. Our field studies of the Gaikema Sandstone were conducted during 2013 and 2014 as part of a collaborative effort by the Alaska Division of Geological & Geophysical Surveys (DGGS), Alaska Division of Oil and Gas (DOG), and U.S. Geological Survey (USGS) to provide the public with reliable information on the geologic framework and petroleum resource potential of Cook Inlet basin (Gillis, 2013, 2014). Jurassic rocks in Cook Inlet, including the Gaikema Sandstone, are of economic interest because they could contain significant undiscovered petroleum resources (Bureau of Ocean Energy Management, 2011; Stanley and others, 2011a, 2011b, 2013a; LePain and others, 2013).

  13. What does the cook and medley hostility scale measure? Affect, behavior, and attributions in the marital context.

    PubMed

    Smith, T W; Sanders, J D; Alexander, J F

    1990-04-01

    The Cook and Medley (1954) Hostility (Ho) scale has been used in several important studies evaluating potential health consequences of hostility. A relative lack of compelling information about the construct validity of the Ho scale, however, has raised concerns about the appropriate interpretation of previous research. In this study, 60 married couples discussed a low conflict topic, a high conflict topic, and then a second low conflict topic. High Ho men responded to the high conflict topic with significant increases in self-reported anger and anxiety and overt hostile behavior, but low Ho men did not. Furthermore, compared to low Ho men, high Ho men blamed their wives more for their usual disagreements on the high conflict topic and saw their disagreement-engendering behavior as more intentional. Among women, Ho scores were weakly related only to overt hostile behavior. Finally, couples consisting of two low Ho persons displayed a uniquely agreeable interactional style.

  14. Copper activation deuterium-tritium neutron yield measurements at the National Ignition Facility.

    PubMed

    Cooper, G W; Ruiz, C L; Leeper, R J; Chandler, G A; Hahn, K D; Nelson, A J; Torres, J A; Smelser, R M; McWatters, B R; Bleuel, D L; Yeamans, C B; Knittel, K M; Casey, D T; Frenje, J A; Gatu Johnson, M; Petrasso, R D; Styron, J D

    2012-10-01

    A DT neutron yield diagnostic based on the reactions, (63)Cu(n,2n)(62)Cu(β(+)) and (65)Cu(n,2n)( 64) Cu(β(+)), has been fielded at the National Ignition Facility (NIF). The induced copper activity is measured using a NaI γ-γ coincidence system. Uncertainties in the 14-MeV DT yield measurements are on the order of 7% to 8%. In addition to measuring yield, the ratio of activities induced in two, well-separated copper samples are used to measure the relative anisotropy of the fuel ρR to uncertainties as low as 5%.

  15. Measurement of Pressure Dependent Fluorescence Yield of Air: Calibration Factor for UHECR Detectors

    SciTech Connect

    Belz, J.W.; Burt, G.W.; Cao, Z.; Chang, F.Y.; Chen, C.C.; Chen, C.W.; Chen, P.; Field, C.; Findlay, J.; Huntemeyer, Petra; Huang, M.A.; Hwang, W.-Y.P.; Iverson, R.; Jones, B.F.; Jui, C.C.H.; Kirn, M.; Lin, G.-L.; Loh, E.C.; Maestas, M.M.; Manago, N.; Martens, K.; /Montana U. /Utah U. /Taiwan, Natl. Taiwan U. /SLAC /Rutgers U., Piscataway

    2005-07-06

    In a test experiment at the Final Focus Test Beam of the Stanford Linear Accelerator Center, the fluorescence yield of 28.5 GeV electrons in air and nitrogen was measured. The measured photon yields between 300 and 400 nm at 1 atm and 29 C are Y(760 Torr){sup air} = 4.42 {+-} 0.73 and Y(760 Torr){sup N{sub 2}} = 29.2 {+-} 4.8 photons per electron per meter. Assuming that the fluorescence yield is proportional to the energy deposition of a charged particle traveling through air, good agreement with measurements at lower particle energies is observed.

  16. System and technique for ultrasonic determination of degree of cooking

    DOEpatents

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

    2007-03-20

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

  17. Healthy Cooking Techniques

    MedlinePlus

    ... or cooking spray for this cooking method. Using herbs and spices Creating meals with herbs, spices and other natural flavorings is one of ... salt or fat. Healthy flavor boosts include: Fresh herbs. Choose herbs that look bright and aren't ...

  18. Fluorescence quantum yield measurement in nanoparticle-fluorophore systems by thermal lens spectroscopy

    NASA Astrophysics Data System (ADS)

    Ferreira, M.; Piscitelli, V.

    2016-04-01

    Metallic nanoparticles have been used as a way to tailor the fluorescence properties like quantum yield, but regular fluorescence quantum yield measurements have to counter the reflection and dispersion of a sample for an accurate result. Thermal lens spectroscopy is a good alternative to resolve this problem because doesn't measure the fluorescence intensity but the heat generated by absorption. We studied the changes induced by silver nanoparticles, generated by laser ablation, in the fluorescence peak and quantum yield of Rhodamine B. We fund that the silver nanoparticles lowered the fluorescence peak and quenched the fluorescence of the Rhodamine B and how much is quenched also depends on its concentration.

  19. Measuring the absolute DT neutron yield using the Magnetic Recoil Spectrometer at OMEGA and the NIF

    SciTech Connect

    Mackinnon, A; Casey, D; Frenje, J A; Johnson, M G; Seguin, F H; Li, C K; Petrasso, R D; Glebov, V Y; Katz, J; Knauer, J; Meyerhofer, D; Sangster, T; Bionta, R; Bleuel, D; Hachett, S P; Hartouni, E; Lepape, S; Mckernan, M; Moran, M; Yeamans, C

    2012-05-03

    A Magnetic Recoil Spectrometer (MRS) has been installed and extensively used on OMEGA and the National Ignition Facility (NIF) for measurements of the absolute neutron spectrum from inertial confinement fusion (ICF) implosions. From the neutron spectrum measured with the MRS, many critical implosion parameters are determined including the primary DT neutron yield, the ion temperature, and the down-scattered neutron yield. As the MRS detection efficiency is determined from first principles, the absolute DT neutron yield is obtained without cross-calibration to other techniques. The MRS primary DT neutron measurements at OMEGA and the NIF are shown to be in excellent agreement with previously established yield diagnostics on OMEGA, and with the newly commissioned nuclear activation diagnostics on the NIF.

  20. Cooking losses of minerals in foods and its nutritional significance.

    PubMed

    Kimura, M; Itokawa, Y

    1990-01-01

    To clarify the cooking losses of minerals (sodium, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, copper), various food materials were analyzed before and after cooking, and the following results were obtained. (1) The mineral contents of cooked foods in mass cooking were on an average about 60-70 percent of those in raw or uncooked foods. (2) Cooking losses were particularly high in minerals of vegetables. (3) Among various cooking methods, loss of mineral was largest in squeezing after boil and in soaking in water after thin slice, followed by parching, frying and stewing. (4) Cooking losses of minerals in meals cooked in home brought about the similar results as those by the mass cooking procedures. (5) The measures to prevent cooking loss are (a) eating the boiled food with the soup, (b) addition of small amount of salt (about 1% NaCl) in boiling, (c) avoidance of too much boiling, (d) selection of a cooking method causing less mineral loss (stewing, frying or parching).

  1. Note: A simple charge neutralization method for measuring the secondary electron yield of insulators

    SciTech Connect

    Weng, Ming Cao, Meng; Zhao, Hong-Juan; Zhang, Hai-Bo

    2014-03-15

    We report on a simple and effective charge neutralization method for measuring the total electron-induced secondary electron yield of insulators in a measurement system with a single pulsed electron gun. In this method, the secondary electron collector is negatively biased with respect to the sample to force some emitted secondary electrons to return to the sample surface and therefore to neutralize positive charges accumulated in the sample during the previous measurement. The adequate negative bias is determined and the equilibrium state of negative charging is discussed. The efficacy of the method is demonstrated by the measured electron yields in the cases with and without charge neutralization and by comparison with existing electron yield data of polyimide.

  2. The SOFIA experiment: Measurement of 236U fission fragment yields in inverse kinematics

    NASA Astrophysics Data System (ADS)

    Grente, L.; Taïeb, J.; Chatillon, A.; Martin, J.-F.; Pellereau, É.; Boutoux, G.; Gorbinet, T.; Bélier, G.; Laurent, B.; Alvarez-Pol, H.; Ayyad, Y.; Benlliure, J.; Caamaño, M.; Audouin, L.; Casarejos, E.; Cortina-Gil, D.; Farget, F.; Fernández-Domínguez, B.; Heinz, A.; Jurado, B.; Kelić-Heil, A.; Kurz, N.; Lindberg, S.; Löher, B.; Nociforo, C.; Paradela, C.; Pietri, S.; Ramos, D.; Rodriguez-Sanchez, J.-L.; Rodríguez-Tajes, C.; Rossi, D.; Schmidt, K.-H.; Simon, H.; Tassan-Got, L.; Törnqvist, H.; Vargas, J.; Voss, B.; Weick, H.; Yan, Y.

    2016-06-01

    The SOFIA (Studies On FIssion with Aladin) experiment aims at measuring fission-fragments isotopic yields with high accuracy using inverse kinematics at relativistic energies. This experimental technique allows to fully identify the fission fragments in nuclear charge and mass number, thus providing very accurate isotopic yields for low energy fission of a large variety of fissioning systems. This report focuses on the latest results obtained with this set-up concerning electromagnetic-induced fission of 236U.

  3. Science and Cooking

    NASA Astrophysics Data System (ADS)

    Many chefs are developing new approaches to prepare and present their cuisine using materials common to many physics labs, such as liquid nitrogen, foams, emulsions and hydrogels. In fact, the ingredients and methods of modern cooking can provide a wonderful inspiration to the teaching of introductory science. This talk will explore the physics of cooking and will include demonstrations. The science of several innovative techniques in cooking, including foams and the use of gelation, as well as more common processes, will be explored. The talk is inspired by a course taught at Harvard University through a collaboration of professors and well-known chefs. Presented by David Weitz, Harvard University.

  4. Preliminary investigation on the relationship of Raman spectra of sheep meat with shear force and cooking loss.

    PubMed

    Schmidt, Heinar; Scheier, Rico; Hopkins, David L

    2013-01-01

    A prototype handheld Raman system was used as a rapid non-invasive optical device to measure raw sheep meat to estimate cooked meat tenderness and cooking loss. Raman measurements were conducted on m. longissimus thoracis et lumborum samples from two sheep flocks from two different origins which had been aged for five days at 3-4°C before deep freezing and further analysis. The Raman data of 140 samples were correlated with shear force and cooking loss data using PLS regression. Both sample origins could be discriminated and separate correlation models yielded better correlations than the joint correlation model. For shear force, R(2)=0.79 and R(2)=0.86 were obtained for the two sites. Results for cooking loss were comparable: separate models yielded R(2)=0.79 and R(2)=0.83 for the two sites. The results show the potential usefulness of Raman spectra which can be recorded during meat processing for the prediction of quality traits such as tenderness and cooking loss.

  5. Measuring the Process Variability in Triboluminescence Emission Yield for EuD4TEA

    NASA Astrophysics Data System (ADS)

    Hollerman, William A.; Fontenot, Ross S.; Bhat, Kamala N.; Aggarwal, Mohan D.

    2012-11-01

    Europium dibenzoylmethide triethylammonium (EuD4TEA) is one of the brightest known triboluminescent materials. Emission from EuD4TEA can be seen in daylight and has been found to be more than twice as bright compared to inorganic ZnS compounds. Using a custom-built drop tower, the triboluminescent emission yield for five batches of EuD4TEA was measured. Results show that the measurement variance for the drop tower is less than 9 pct. In addition, no statistically significant batch-to-batch variations in the triboluminescent emission yield were observed for the synthesized EuD4TEA. It can be inferred that the measurement uncertainty for the triboluminescent emission yield between batches is, at most, on the order of a few percent.

  6. Quantum Yield Measurements of Fluorophores in Lipid Bilayers Using a Plasmonic Nanocavity.

    PubMed

    Schneider, Falk; Ruhlandt, Daja; Gregor, Ingo; Enderlein, Jörg; Chizhik, Alexey I

    2017-03-20

    Precise knowledge of the quantum yield is important for many fluorescence-spectroscopic techniques, for example, for Förster resonance energy transfer. However, to measure it for emitters in a complex environment and at low concentrations is far from being trivial. Using a plasmonic nanocavity, we measure the absolute quantum yield value of lipid-conjugated dyes incorporated into a supported lipid bilayer. We show that for both hydrophobic and hydrophilic molecules the quantum yield of dyes inside the lipid bilayer strongly differs from its value in aqueous solution. This finding is of particular importance for all fluorescence-spectroscopic studies involving lipid bilayers, such as protein-protein or protein-lipid interactions in membranes or direct fluorescence-spectroscopic measurements of membrane physical properties.

  7. STAR Measurements and Modeling for Quantifying Air Quality and Climatic Impacts of Residential Biomass or Coal Combustion for Cooking, Heating and Lighting Kick-off Meeting

    EPA Pesticide Factsheets

    STAR grantees and EPA scientists will discuss progress on their projects which aim to quantify the extent to which interventions for cleaner cooking, heating, or lighting can impact air quality and climate, which in turn affect human health and welfare

  8. A new method for measuring the yield stress in thin layers of sedimenting blood.

    PubMed Central

    Morris, C L; Smith, C M; Blackshear, P L

    1987-01-01

    A new method is presented to describe the low shear rate behavior of blood. We observed the response of a thin layer of sedimenting blood to a graded shear stress in a wedge-shaped chamber. The method allows quantitation of the degree of phase separation between red cells and plasma, and extracts the yield stress of the cell phase as a function of hematocrit. Our studies showed that the behavior of normal human blood underwent a transition from a solid-like gel to a Casson fluid. This transition began at the Casson predicted yield stress. The viscoelastic properties of blood were examined at shear stresses below the yield stress. The measured Young's elastic moduli were in good agreement with published data. The yield stress of blood showed a linear dependence on hematocrit up to 60%, and increased more rapidly at higher hematocrit. PMID:3663830

  9. [Theoretical analysis and experimental measurement for secondary electron yield of microchannel plate in extreme ultraviolet region].

    PubMed

    Li, Min; Ni, Qi-liang; Dong, Ning-ning; Chen, Bo

    2010-08-01

    Photon counting detectors based on microchannel plate have widespread applications in astronomy. The present paper deeply studies secondary electron of microchannel plate in extreme ultraviolet. A theoretical model describing extreme ultraviolet-excited secondary electron yield is presented, and the factor affecting on the secondary electron yields of both electrode and lead glass which consist of microchannel plate is analyzed according to theoretical formula derived from the model. The result shows that the higher secondary electron yield is obtained under appropriate condition that the thickness of material is more than 20 nm and the grazing incidence angle is larger than the critical angle. Except for several wavelengths, the secondary electron yields of both electrode and lead glass decrease along with the increase in the wavelength And also the quantum efficiency of microchannel plate is measured using quantum efficiency test set-up with laser-produced plasmas source as an extreme ultraviolet radiation source, and the result of experiment agrees with theoretical analysis.

  10. Measurements of aquifer-storage change and specific yield using gravity surveys

    USGS Publications Warehouse

    Pool, D.R.; Eychaner, J.H.

    1995-01-01

    Pinal Creek is an intermittent stream that drains a 200-square-mile alluvial basin in central Arizona. Large changes in water levels and aquifer storage occur in an alluvial aquifer near the stream in response to periodic recharge and ground-water withdrawals. Outflow components of the ground-water budget and hydraulic properties of the alluvium are well-defined by field measurements; however, data are insufficient to adequately describe recharge, aquifer-storage change, and specific-yield values. An investigation was begun to assess the utility of temporal-gravity surveys to directly measure aquifer-storage change and estimate values of specific yield.The temporal-gravity surveys measured changes in the differences in gravity between two reference stations on bedrock and six stations at wells; changes are caused by variations in aquifer storage. Specific yield was estimated by dividing storage change by water-level change. Four surveys were done between February 21, 1991, and March 31, 1993. Gravity increased as much as 158 microGal ± 1 to 6 microGal, and water levels rose as much as 58 feet. Average specific yield at wells ranged from 0.16 to 0.21, and variations in specific yield with depth correlate with lithologic variations. Results indicate that temporal-gravity surveys can be used to estimate aquifer-storage change and specific yield of water-table aquifers where significant variations in water levels occur. Direct measurement of aquifer-storage change can eliminate a major unknown from the ground-water budget of arid basins and improve residual estimates of recharge.

  11. Measuring {alpha} in B(t){yields}{rho}{sup {+-}}{pi}{sup {+-}}

    SciTech Connect

    Gronau, M.; Zupan, J.

    2004-10-01

    Defining a most economical parametrization of time-dependent B{yields}{rho}{sup {+-}}{pi}{sup {+-}} decays, including a measurable phase {alpha}{sub eff} which equals the weak phase {alpha} in the limit of vanishing penguin amplitudes, we propose two ways for determining {alpha} in this processes. We explain the limitation of one method, assuming only that two relevant tree amplitudes factorize and that their relative strong phase {delta}{sub t} is negligible. The other method, based on broken flavor SU(3), permits a determination of {alpha} in B{sup 0}{yields}{rho}{sup {+-}}{pi}{sup {+-}} in an over constrained system using also rate measurements of B{sup 0,+}{yields}K*{pi} and B{sup 0,+}{yields}{rho}K. Current data are shown to restrict two ratios of penguin and tree amplitudes r{sub {+-}} to a narrow range around 0.2 and to imply an upper bound |{alpha}{sub eff}-{alpha}|<15 deg. . Assuming that {delta}{sub t} is much smaller than 90 deg. , we find {alpha}=(93{+-}16) deg. and (102{+-}20) deg. using BABAR and BELLE results for B(t){yields}{rho}{sup {+-}}{pi}{sup {+-}}. Avoiding this assumption for completeness, we demonstrate the reduction of discrete ambiguities in {alpha} with increased statistics and show that SU(3) breaking effects are effectively second order in r{sub {+-}}.

  12. Measuring the Yield of Singlet Oxygen in a Chemical Oxygen Iodine Laser (Postprint)

    DTIC Science & Technology

    2006-08-01

    release; distribution is unlimited 13. SUPPLEMENTARY NOTES *Los Gatos Research, 67 East Evelyn Ave., Suite 3, Mountain View, CA 94041-1518...Kirtland AFB, NM 87117-5776 bLos Gatos Research, 67 East Evelyn Avenue, Suite 3, Mountain View, CA 94041-1518 ABSTRACT A critical parameter...oxygen to be measured. Ongoing work will enable researchers at AFRL and Los Gatos Research to more accurately measure the yield as additional

  13. Comparison of cook loss, shear force, and sensory descriptive profiles of broiler breast fillets cooked from a frozen state and cooked after freeze/thaw

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Four replications were conducted to compare quality measurements, cook loss, shear force, and sensory quality profiles of cooked broiler breast meat (pectoralis major) prepared directly from a frozen state and prepared after freeze/thaw. In each replication, fresh broiler fillets (removed from carca...

  14. Airborne instruments to measure atmospheric aerosol particles, clouds and radiation: A cook's tour of mature and emerging technology

    NASA Astrophysics Data System (ADS)

    Baumgardner, D.; Brenguier, J. L.; Bucholtz, A.; Coe, H.; DeMott, P.; Garrett, T. J.; Gayet, J. F.; Hermann, M.; Heymsfield, A.; Korolev, A.; Krämer, M.; Petzold, A.; Strapp, W.; Pilewskie, P.; Taylor, J.; Twohy, C.; Wendisch, M.; Bachalo, W.; Chuang, P.

    2011-10-01

    An overview is presented of airborne systems for in situ measurements of aerosol particles, clouds and radiation that are currently in use on research aircraft around the world. Description of the technology is at a level sufficient for introducing the basic principles of operation and an extensive list of references for further reading is given. A number of newer instruments that implement emerging technology are described and the review concludes with a description of some of the most important measurement challenges that remain. This overview is a synthesis of material from a reference book that is currently in preparation and that will be published in 2012 by Wiley.

  15. Surface studies and implanted helium measurements following NOVA high-yield DT experiments

    SciTech Connect

    Stoyer, M.A.; Hudson, G.B.

    1997-02-18

    This paper presents the results of three March 6, 1996 direct-drive high-yield DT NOVA experiments and provides `proof-of-principal` results for the quantitative measurement of energetic He ions. Semiconductor quality Si wafers and an amorphous carbon wafer were exposed to NOVA high-yield implosions. Surface damage was sub-micron in general, although the surface ablation was slightly greater for the carbon wafer than for the Si wafers. Melting of a thin ({approx} 0.1{mu}) layer of Si was evident from microscopic investigation. Electron microscopy indicated melted blobs of many different metals (e.g. Al, Au, Ta, Fe alloys, Cu and even Cd) on the surfaces. The yield measured by determining the numbers of atoms of implanted {sup 4}He and {sup 3}He indicate the number of DT fusions to be 9.1({plus_minus}2.3) X 10{sup 12} and DD fusions to be 4.8({plus_minus}1.0) x 10{sup 10}, respectively. The helium DT fusion yield is slightly lower than that of the Cu activation measurement, which was 1.3({plus_minus}0.l) x 10{sup 13} DT fusions.

  16. From Cooks to Carpenters: Measuring - A Saleable Work Skill. Occupation Simulation Packet. Grades 5th-6th.

    ERIC Educational Resources Information Center

    Kennedy, Helena

    This teacher's guide contains simulated work experiences for 5th and 6th grade students using the isolated skill concept - measuring. Teacher instructions include objectives, evaluation, and sequence of activities. The guide contains pre-tests and post-tests with instructions and answer keys. Three pre-skill activities are suggested, such as…

  17. The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras".

    PubMed

    Théron, L; Astruc, T; Bouillier-Oudot, M; Molette, C; Vénien, A; Peyrin, F; Vitezica, Z G; Fernandez, X

    2011-12-01

    Fat loss during cooking of duck "foie gras" is the main quality issue in processing plants. To better understand this phenomenon, a histological and ultrastructural study was conducted. The aim was to characterize changes in lipid droplets of duck "foie gras" related to fat loss during cooking. Ten fatty livers were sampled before and after cooking and prepared for optical and transmission electron microscopy. In raw livers, the lipid droplets were nearly spherical while after cooking, they were larger and lost their spherical shape. We also observed a decrease in the number of droplets after cooking, probably due to droplet fusion caused by the heat treatment. Before cooking, there were fewer lipid droplets and a higher osmium tetroxyde staining intensity in the fatty liver, which later gave a lower technological yield. Fat loss during cooking was higher when there was more fusion of lipid droplets before cooking.

  18. Calibration methodology for proportional counters applied to yield measurements of a neutron burst.

    PubMed

    Tarifeño-Saldivia, Ariel; Mayer, Roberto E; Pavez, Cristian; Soto, Leopoldo

    2014-01-01

    This paper introduces a methodology for the yield measurement of a neutron burst using neutron proportional counters. This methodology is to be applied when single neutron events cannot be resolved in time by nuclear standard electronics, or when a continuous current cannot be measured at the output of the counter. The methodology is based on the calibration of the counter in pulse mode, and the use of a statistical model to estimate the number of detected events from the accumulated charge resulting from the detection of the burst of neutrons. The model is developed and presented in full detail. For the measurement of fast neutron yields generated from plasma focus experiments using a moderated proportional counter, the implementation of the methodology is herein discussed. An experimental verification of the accuracy of the methodology is presented. An improvement of more than one order of magnitude in the accuracy of the detection system is obtained by using this methodology with respect to previous calibration methods.

  19. Sample-Averaged Biexciton Quantum Yield Measured by Solution-Phase Photon Correlation

    PubMed Central

    Beyler, Andrew P.; Bischof, Thomas S.; Cui, Jian; Coropceanu, Igor; Harris, Daniel K.; Bawendi, Moungi G.

    2015-01-01

    The brightness of nanoscale optical materials such as semiconductor nanocrystals is currently limited in high excitation flux applications by inefficient multiexciton fluorescence. We have devised a solution-phase photon correlation measurement that can conveniently and reliably measure the average biexciton-to-exciton quantum yield ratio of an entire sample without user selection bias. This technique can be used to investigate the multiexciton recombination dynamics of a broad scope of synthetically underdeveloped materials, including those with low exciton quantum yields and poor fluorescence stability. Here, we have applied this method to measure weak biexciton fluorescence in samples of visible-emitting InP/ZnS and InAs/ZnS core/shell nanocrystals, and to demonstrate that a rapid CdS shell growth procedure can markedly increase the biexciton fluorescence of CdSe nanocrystals. PMID:25409496

  20. Determination of advanced glycation endproducts in cooked meat products.

    PubMed

    Chen, Gengjun; Smith, J Scott

    2015-02-01

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

  1. Measurement of the Helicity Difference in {gamma}{sup {yields}p{yields}{yields}p{pi}+{pi}-} with the CLAS Spectrometer at Jefferson Laboratory

    SciTech Connect

    Park, Sungkyun

    2010-08-05

    The study of the properties of baryon resonances can provide us with hints to help us understand the structure of non-perturbative QCD and the effect of a particular resonance on polarization observables. The investigation of double-pion photoproduction data is needed to discover higher-lying states and their properties at and above W {approx_equal} 1.8 GeV. Therefore, the analysis of the helicity difference in gp {gamma}p{yields}p{pi}{sup +{pi}-} will help us in our understanding of QCD.The CLAS g9a (FROST) experiment, as part of the N* spectroscopy program at Jefferson Laboratory, has accumulated photoproduction data using linearly and circularly polarized photons incident on a longitudinally-polarized butanol target in the photon energy range 0.3 to 2.4 GeV. The FROST experiment provides an important step toward a ''complete'' experiment for the reaction {gamma}N{yields}KY.In this contribution, the method to calculate the helicity difference for the reaction {gamma}p{yields}p{pi}{sup +{pi}-} will be described and preliminary results will be discussed.

  2. Measuring neutron yield and ρR anisotropies with activation foils at the National Ignition Facility

    NASA Astrophysics Data System (ADS)

    Bleuel, D. L.; Bernstein, L. A.; Bionta, R. M.; Cooper, G. W.; Drury, O. B.; Hagmann, C. A.; Knittel, K. M.; Leeper, R. J.; Ruiz, C. L.; Schneider, D. H. G.; Yeamans, C. B.

    2013-11-01

    Neutron yields at the National Ignition Facility (NIF) are measured with a suite of diagnostics, including activation of ˜20-200 g samples of materials undergoing a variety of energy-dependent neutron reactions. Indium samples were mounted on the end of a Diagnostic Instrument Manipulator (DIM), 25-50 cm from the implosion, to measure 2.45 MeV D-D fusion neutron yield. The 336.2 keV gamma rays from the 4.5 hour isomer of 115mIn produced by (n,n') reactions are counted in high-purity germanium detectors. For capsules producing D-T fusion reactions, zirconium and copper are activated via (n,2n) reactions at various locations around the target chamber and bay, measuring the 14 MeV neutron yield to accuracies on order of 7%. By mounting zirconium samples on ports at nine locations around the NIF chamber, anisotropies in the primary neutron emission due to fuel areal density asymmetries can be measured to a relative precision of 3%.

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

    EPA Science Inventory

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

  4. The effect of cooking on the phytochemical content of vegetables.

    PubMed

    Palermo, Mariantonella; Pellegrini, Nicoletta; Fogliano, Vincenzo

    2014-04-01

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

  5. Accuracy of quantum sensors measuring yield photon flux and photosynthetic photon flux

    NASA Technical Reports Server (NTRS)

    Barnes, C.; Tibbitts, T.; Sager, J.; Deitzer, G.; Bubenheim, D.; Koerner, G.; Bugbee, B.; Knott, W. M. (Principal Investigator)

    1993-01-01

    Photosynthesis is fundamentally driven by photon flux rather than energy flux, but not all absorbed photons yield equal amounts of photosynthesis. Thus, two measures of photosynthetically active radiation have emerged: photosynthetic photon flux (PPF), which values all photons from 400 to 700 nm equally, and yield photon flux (YPF), which weights photons in the range from 360 to 760 nm according to plant photosynthetic response. We selected seven common radiation sources and measured YPF and PPF from each source with a spectroradiometer. We then compared these measurements with measurements from three quantum sensors designed to measure YPF, and from six quantum sensors designed to measure PPF. There were few differences among sensors within a group (usually <5%), but YPF values from sensors were consistently lower (3% to 20%) than YPF values calculated from spectroradiometric measurements. Quantum sensor measurements of PPF also were consistently lower than PPF values calculated from spectroradiometric measurements, but the differences were <7% for all sources, except red-light-emitting diodes. The sensors were most accurate for broad-band sources and least accurate for narrow-band sources. According to spectroradiometric measurements, YPF sensors were significantly less accurate (>9% difference) than PPF sensors under metal halide, high-pressure sodium, and low-pressure sodium lamps. Both sensor types were inaccurate (>18% error) under red-light-emitting diodes. Because both YPF and PPF sensors are imperfect integrators, and because spectroradiometers can measure photosynthetically active radiation much more accurately, researchers should consider developing calibration factors from spectroradiometric data for some specific radiation sources to improve the accuracy of integrating sensors.

  6. YieldStar based reticle 3D measurements and its application

    NASA Astrophysics Data System (ADS)

    Vaenkatesan, Vidya; Finders, Jo; ten Berge, Peter; Plug, Reinder; Sijben, Anko; Schellekens, Twan; Dillen, Harm; Pocobiej, Wojciech; Jorge, Vasco G.; van Dijck, Jurgen

    2016-09-01

    YieldStar (YS) is an established ASML-built scatterometer that is capable of measuring wafer Critical Dimension (CD), Overlay and Focus. In a recent work, the application range of YS was extended to measure 3D CD patterns on a reticle (pattern CD, height, Side Wall Angle-SWA). The primary motivation for this study came from imaging studies that indicated a need for measuring and controlling reticle 3D topography. CD scanning electron microscope (CD-SEM), Atomic force microscope (AFM), 3D multiple detector SEM (3D-SEM) are the preferred tools for reticle metrology. While these tools serve the industry well, the current research to the impact of reticle 3D involves extensive costs, logistic challenges and increased reticle lead time. YS provides an attractive alternative as it can measure pattern CD, SWA and height in a single measurement and at high throughput. This work demonstrates the capability of YS as a reticle metrology tool.

  7. Applying Creativity Research to Cooking

    ERIC Educational Resources Information Center

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

    2016-01-01

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

  8. Cooking for Lower Cholesterol

    MedlinePlus

    ... Venous Thromboembolism Aortic Aneurysm More Cooking for Lower Cholesterol Updated:Oct 28,2016 A heart-healthy eating ... content was last reviewed on 04/21/2014. Cholesterol • Home • About Cholesterol • Why Cholesterol Matters • Understand Your ...

  9. Outdoorsman: Outdoor Cooking.

    ERIC Educational Resources Information Center

    Alberta Dept. of Agriculture, Edmonton.

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

  10. Extrusion cooking: Legume pulses

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Extrusion is used commercially to produce high value breakfast and snack foods based on cereals such as wheat or corn. However, this processing method is not being commercially used for legume pulses seeds due to the perception that they do not expand well in extrusion. Extrusion cooking of pulses (...

  11. Measurement of Scintillation and Ionization Yield and Scintillation Pulse Shape from Nuclear Recoils in Liquid Argon

    DOE PAGES

    Cao, H.

    2015-05-26

    We have measured the scintillation and ionization yield of recoiling nuclei in liquid argon as a function of applied electric field by exposing a dual-phase liquid argon time projection chamber (LAr-TPC) to a low energy pulsed narrow band neutron beam produced at the Notre Dame Institute for Structure and Nuclear Astrophysics. Liquid scintillation counters were arranged to detect and identify neutrons scattered in the TPC and to select the energy of the recoiling nuclei. We also report measurements of the scintillation yields for nuclear recoils with energies from 10.3 to 57.3 keV and for median applied electric fields from 0more » to 970 V/cm. For the ionization yields, we report measurements from 16.9 to 57.3 keV and for electric fields from 96.4 to 486 V/cm. Furthermore, we report the observation of an anticorrelation between scintillation and ionization from nuclear recoils, which is similar to the anticorrelation between scintillation and ionization from electron recoils. Assuming that the energy loss partitions into excitons and ion pairs from 83mKr internal conversion electrons is comparable to that from 207Bi conversion electrons, we obtained the numbers of excitons (Nex) and ion pairs (Ni) and their ratio (Nex/Ni) produced by nuclear recoils from 16.9 to 57.3 keV. Motivated by arguments suggesting direction sensitivity in LAr-TPC signals due to columnar recombination, a comparison of the light and charge yield of recoils parallel and perpendicular to the applied electric field is presented for the first time.« less

  12. Measurement of scintillation and ionization yield and scintillation pulse shape from nuclear recoils in liquid argon

    NASA Astrophysics Data System (ADS)

    Cao, H.; Alexander, T.; Aprahamian, A.; Avetisyan, R.; Back, H. O.; Cocco, A. G.; Dejongh, F.; Fiorillo, G.; Galbiati, C.; Grandi, L.; Guardincerri, Y.; Kendziora, C.; Lippincott, W. H.; Love, C.; Lyons, S.; Manenti, L.; Martoff, C. J.; Meng, Y.; Montanari, D.; Mosteiro, P.; Olvitt, D.; Pordes, S.; Qian, H.; Rossi, B.; Saldanha, R.; Sangiorgio, S.; Siegl, K.; Strauss, S. Y.; Tan, W.; Tatarowicz, J.; Walker, S.; Wang, H.; Watson, A. W.; Westerdale, S.; Yoo, J.; Scene Collaboration

    2015-05-01

    We have measured the scintillation and ionization yield of recoiling nuclei in liquid argon as a function of applied electric field by exposing a dual-phase liquid argon time projection chamber (LAr-TPC) to a low energy pulsed narrow band neutron beam produced at the Notre Dame Institute for Structure and Nuclear Astrophysics. Liquid scintillation counters were arranged to detect and identify neutrons scattered in the TPC and to select the energy of the recoiling nuclei. We report measurements of the scintillation yields for nuclear recoils with energies from 10.3 to 57.3 keV and for median applied electric fields from 0 to 970 V /cm . For the ionization yields, we report measurements from 16.9 to 57.3 keV and for electric fields from 96.4 to 486 V /cm . We also report the observation of an anticorrelation between scintillation and ionization from nuclear recoils, which is similar to the anticorrelation between scintillation and ionization from electron recoils. Assuming that the energy loss partitions into excitons and ion pairs from Krm83 internal conversion electrons is comparable to that from 207Bi conversion electrons, we obtained the numbers of excitons (Nex) and ion pairs (Ni) and their ratio (Nex/Ni ) produced by nuclear recoils from 16.9 to 57.3 keV. Motivated by arguments suggesting direction sensitivity in LAr-TPC signals due to columnar recombination, a comparison of the light and charge yield of recoils parallel and perpendicular to the applied electric field is presented for the first time.

  13. Measurement of Scintillation and Ionization Yield and Scintillation Pulse Shape from Nuclear Recoils in Liquid Argon

    SciTech Connect

    Cao, H.

    2015-05-26

    We have measured the scintillation and ionization yield of recoiling nuclei in liquid argon as a function of applied electric field by exposing a dual-phase liquid argon time projection chamber (LAr-TPC) to a low energy pulsed narrow band neutron beam produced at the Notre Dame Institute for Structure and Nuclear Astrophysics. Liquid scintillation counters were arranged to detect and identify neutrons scattered in the TPC and to select the energy of the recoiling nuclei. We also report measurements of the scintillation yields for nuclear recoils with energies from 10.3 to 57.3 keV and for median applied electric fields from 0 to 970 V/cm. For the ionization yields, we report measurements from 16.9 to 57.3 keV and for electric fields from 96.4 to 486 V/cm. Furthermore, we report the observation of an anticorrelation between scintillation and ionization from nuclear recoils, which is similar to the anticorrelation between scintillation and ionization from electron recoils. Assuming that the energy loss partitions into excitons and ion pairs from 83mKr internal conversion electrons is comparable to that from 207Bi conversion electrons, we obtained the numbers of excitons (Nex) and ion pairs (Ni) and their ratio (Nex/Ni) produced by nuclear recoils from 16.9 to 57.3 keV. Motivated by arguments suggesting direction sensitivity in LAr-TPC signals due to columnar recombination, a comparison of the light and charge yield of recoils parallel and perpendicular to the applied electric field is presented for the first time.

  14. Naval Weapon Cook-Off Improvement Concepts and Development

    DTIC Science & Technology

    1981-01-01

    developed that would predict reacting times to cook-off of an explosively loaded ordnance item immersed in a JP-5 fuel fire. The model operates with an... plastisol , or modern hot melt) and embedded desensitizer. In general, liners should have good thermoviscoelastic properties (see Section F) and be...previous tests. A plastisol (35% s-trithiane-65% Denflex) yielded the longest cook-off time of 9 minutes. F. Liner Pyrolysis 6 Vetter proposed a failure

  15. Isotopic yield measurement in the heavy mass region for {sup 239}Pu thermal neutron induced fission

    SciTech Connect

    Bail, A.; Serot, O.; Mathieu, L.; Litaize, O.; Materna, T.; Koester, U.; Faust, H.; Letourneau, A.; Panebianco, S.

    2011-09-15

    Despite the huge number of fission yield data available in the different evaluated nuclear data libraries, such as JEFF-3.1.1, ENDF/B-VII.0, and JENDL-4.0, more accurate data are still needed both for nuclear energy applications and for our understanding of the fission process itself. It is within the framework of this that measurements on the recoil mass spectrometer Lohengrin (at the Institut Laue-Langevin, Grenoble, France) was undertaken, to determine isotopic yields for the heavy fission products from the {sup 239}Pu(n{sub th},f) reaction. In order to do this, a new experimental method based on {gamma}-ray spectrometry was developed and validated by comparing our results with those performed in the light mass region with completely different setups. Hence, about 65 fission product yields were measured with an uncertainty that has been reduced on average by a factor of 2 compared to that previously available in the nuclear data libraries. In addition, for some fission products, a strongly deformed ionic charge distribution compared to a normal Gaussian shape was found, which was interpreted as being caused by the presence of a nanosecond isomeric state. Finally, a nuclear charge polarization has been observed in agreement, with the one described on other close fissioning systems.

  16. Measurement of the B{yields}D{sup (*)}D{sup (*)}K branching fractions

    SciTech Connect

    Amo Sanchez, P. del; Lees, J. P.; Poireau, V.; Prencipe, E.; Tisserand, V.; Martinelli, M.; Palano, A.; Pappagallo, M.; Eigen, G.; Stugu, B.; Sun, L.; Battaglia, M.; Brown, D. N.; Hooberman, B.; Kerth, L. T.; Kolomensky, Yu. G.; Lynch, G.; Osipenkov, I. L.

    2011-02-01

    We present a measurement of the branching fractions of the 22 decay channels of the B{sup 0} and B{sup +} mesons to D{sup (*)}D{sup (*)}K, where the D{sup (*)} and D{sup (*)} mesons are fully reconstructed. Summing the 10 neutral modes and the 12 charged modes, the branching fractions are found to be B(B{sup 0}{yields}D{sup (*)}D{sup (*)}K)=(3.68{+-}0.10{+-}0.24)% and B(B{sup +}{yields}D{sup (*)}D{sup (*)}K)=(4.05{+-}0.11{+-}0.28)%, where the first uncertainties are statistical and the second systematic. The results are based on 429 fb{sup -1} of data containing 471x10{sup 6}BB pairs collected at the {Upsilon}(4S) resonance with the BABAR detector at the SLAC National Accelerator Laboratory.

  17. Improved InGaN epitaxy yield by precise temperature measurement :yearly report 1.

    SciTech Connect

    Koleske, Daniel David; Creighton, James Randall; Russell, Michael J.; Fischer, Arthur Joseph

    2006-08-01

    This Report summarizes the first year progress (October 1, 2004 to September 30, 2005) made under a NETL funded project entitled ''Improved InGaN Epitaxy Yield by Precise Temperature Measurement''. This Project addresses the production of efficient green LEDs, which are currently the least efficient of the primary colors. The Project Goals are to advance IR and UV-violet pyrometry to include real time corrections for surface emissivity on multiwafer MOCVD reactors. Increasing wafer yield would dramatically reduce high brightness LED costs and accelerate the commercial manufacture of inexpensive white light LEDs with very high color quality. This work draws upon and extends our previous research (funded by DOE) that developed emissivity correcting pyrometers (ECP) based on the high-temperature GaN opacity near 400 nm (the ultraviolet-violet range, or UVV), and the sapphire opacity in the mid-IR (MIR) near 7.5 microns.

  18. Measurement of delayed-neutron yield from {sup 237}Np fission induced by thermal neutrons

    SciTech Connect

    Gundorin, N. A.; Zhdanova, K. V.; Zhuchko, V. E.; Pikelner, L. B. Rebrova, N. V.; Salamatin, I. M.; Smirnov, V. I.; Furman, V. I.

    2007-06-15

    The delayed-neutron yield from thermal-neutron-induced fission of the {sup 237}Np nucleus was measured using a sample periodically exposed to a pulsed neutron beam with subsequent detection of neutrons during the time intervals between pulses. The experiment was realized on an Isomer-M setup mounted in the IBR-2 pulsed reactor channel equipped with a mirror neutron guide. The setup and the experimental procedure are described, the background sources are thoroughly analyzed, and the experimental data are presented. The total delayed-neutron yield from {sup 237}Np fission induced by thermal neutrons is {nu}{sub d} = 0.0110 {+-} 0.0009. This study was performed at the Frank Laboratory of Neutron Physics (JINR, Dubna)

  19. Neutron spectroscopy by thermalization light yield measurement in a composite heterogeneous scintillator

    SciTech Connect

    Shi, T.; Nattress, J.; Mayer, Michael F.; Lin, M-W; Jovanovic, Igor

    2016-12-11

    An exothermic neutron capture reaction can be used to uniquely identify neutrons in particle detectors. With the use of a capture-gated coincidence technique, the sequence of scatter events that lead to neutron thermalization prior to the neutron capture can also be used to measure neutron energy. We report on the measurement of thermalization light yield via a time-of-flight technique in a polyvinyl toluene-based scintillator EJ-290 within a heterogeneous composite detector that also includes 6Li-doped glass scintillator. The thermalization light output exhibits a strong correlation with neutron energy because of the preference for near-complete energy deposition prior to the 6Li(n,t)4He neutron capture reaction. The nonproportionality of the light yield from nuclear recoils contributes to the observed broadening of the distribution of thermalization light output. The nonproportional dependence of the scintillation light output in the EJ-290 scintillator as a function of proton recoil energy has been characterized in the range of 0.3–14.1 MeV via the Birks parametrization through a combination of time-of-flight measurement and previously conducted measurements with Monoenergetic neutron sources.

  20. Neutron spectroscopy by thermalization light yield measurement in a composite heterogeneous scintillator

    NASA Astrophysics Data System (ADS)

    Shi, T.; Nattress, J.; Mayer, M.; Lin, M.-W.; Jovanovic, I.

    2016-12-01

    An exothermic neutron capture reaction can be used to uniquely identify neutrons in particle detectors. With the use of a capture-gated coincidence technique, the sequence of scatter events that lead to neutron thermalization prior to the neutron capture can also be used to measure neutron energy. We report on the measurement of thermalization light yield via a time-of-flight technique in a polyvinyl toluene-based scintillator EJ-290 within a heterogeneous composite detector that also includes 6Li-doped glass scintillator. The thermalization light output exhibits a strong correlation with neutron energy because of the preference for near-complete energy deposition prior to the 6Li(n,t)4He neutron capture reaction. The nonproportionality of the light yield from nuclear recoils contributes to the observed broadening of the distribution of thermalization light output. The nonproportional dependence of the scintillation light output in the EJ-290 scintillator as a function of proton recoil energy has been characterized in the range of 0.3-14.1 MeV via the Birks parametrization through a combination of time-of-flight measurement and previously conducted measurements with monoenergetic neutron sources.

  1. Measurement of gas yields and flow rates using a custom flowmeter

    USGS Publications Warehouse

    Circone, S.; Kirby, S.H.; Pinkston, J.C.; Stern, L.A.

    2001-01-01

    A simple gas collection apparatus based on the principles of a Torricelli tube has been designed and built to measure gas volume yields and flow rates. This instrument is routinely used to monitor and collect methane gas released during methane hydrate dissociation experiments. It is easily and inexpensively built, operates at ambient pressures and temperatures, and measures gas volumes of up to 7 L to a precision of about 15 ml (about 0.0025 mol). It is capable of measuring gas flow rates varying from more than 103 to less than 10-1 ml/min during gas evolution events that span minutes to several days. We have obtained a highly reproducible hydrate number of n=5.891 with a propagated uncertainty of ??0.020 for synthetic methane hydrate. ?? 2001 American Institute of Physics.

  2. Secondary Electron Yield Measurements of Fermilab?s Main Injector Vacuum Vessel

    SciTech Connect

    Scott, D.J.; Capista, D.; Duel, K.L.; Zwaska, R.M.; Greenwald, S.; Hartung, W.; Li, Y.; Moore, T.P.; Palmer, M.A.; Kirby, R.; Pivi, M.; /SLAC

    2012-05-01

    We discuss the progress made on a new installation in Fermilab's Main Injector that will help investigate the electron cloud phenomenon by making direct measurements of the secondary electron yield (SEY) of samples irradiated in the accelerator. In the Project X upgrade the Main Injector will have its beam intensity increased by a factor of three compared to current operations. This may result in the beam being subject to instabilities from the electron cloud. Measured SEY values can be used to further constrain simulations and aid our extrapolation to Project X intensities. The SEY test-stand, developed in conjunction with Cornell and SLAC, is capable of measuring the SEY from samples using an incident electron beam when the samples are biased at different voltages. We present the design and manufacture of the test-stand and the results of initial laboratory tests on samples prior to installation.

  3. First measurement of the ionization yield of nuclear recoils in liquid argon

    SciTech Connect

    Joshi, T.; Sangiorgio, Samuele; Bernstein, A.; Foxe, Michael P.; Hagmann, Chris; Jovanovic, Igor; Kazkaz, K.; Mozin, Vladimir V.; Norman, E. B.; Pereverzev, S. V.; Rebassoo, Finn O.; Sorensen, Peter F.

    2014-05-01

    Liquid phase argon has long been used as a target medium for particle detection via scintillation light. Recently there has been considerable interest in direct detection of both hypothetical darkmatter particles and coherent elastic neutrino nucleus scattering. These as-yet unobserved neutral particle interactions are expected to result in a recoiling argon atom O(keV), generally referred to in the literature as a nuclear recoil. This prompts the question of the available electromagnetic signal in a liquid argon detector. In this Letter we report the first measurement of the ionization yield (Qy), detected electrons per unit energy, resulting from nuclear recoils in liquid argon, measured at 6.7 keV. This is also the lowest energy measurement of nuclear recoils in liquid argon.

  4. Model simulations of cooking organic aerosol (COA) over the UK using estimates of emissions based on measurements at two sites in London

    NASA Astrophysics Data System (ADS)

    Ots, Riinu; Vieno, Massimo; Allan, James D.; Reis, Stefan; Nemitz, Eiko; Young, Dominique E.; Coe, Hugh; Di Marco, Chiara; Detournay, Anais; Mackenzie, Ian A.; Green, David C.; Heal, Mathew R.

    2016-11-01

    Cooking organic aerosol (COA) is currently not included in European emission inventories. However, recent positive matrix factorization (PMF) analyses of aerosol mass spectrometer (AMS) measurements have suggested important contributions of COA in several European cities. In this study, emissions of COA were estimated for the UK, based on hourly AMS measurements of COA made at two sites in London (a kerbside site in central London and an urban background site in a residential area close to central London) for the full calendar year of 2012 during the Clean Air for London (ClearfLo) campaign. Iteration of COA emissions estimates and subsequent evaluation and sensitivity experiments were conducted with the EMEP4UK atmospheric chemistry transport modelling system with a horizontal resolution of 5 km × 5 km. The spatial distribution of these emissions was based on workday population density derived from the 2011 census data. The estimated UK annual COA emission was 7.4 Gg per year, which is an almost 10 % addition to the officially reported UK national total anthropogenic emissions of PM2.5 (82 Gg in 2012), corresponding to 320 mg person-1 day-1 on average. Weekday and weekend diurnal variation in COA emissions were also based on the AMS measurements. Modelled concentrations of COA were then independently evaluated against AMS-derived COA measurements from another city and time period (Manchester, January-February 2007), as well as with COA estimated by a chemical mass balance model of measurements for a 2-week period at the Harwell rural site (˜ 80 km west of central London). The modelled annual average contribution of COA to ambient particulate matter (PM) in central London was between 1 and 2 µg m-3 (˜ 20 % of total measured OA1) and between 0.5 and 0.7 µg m-3 in other major cities in England (Manchester, Birmingham, Leeds). It was also shown that cities smaller than London can have a central hotspot of population density of smaller

  5. Proton source size measurements in the eA {yields} e{prime}ppX reaction

    SciTech Connect

    Aleksey Stavinskiy; Konstantin Mikhaylov; R. Lednicky; Alexander Vlassov; Et. Al.

    2004-06-01

    Two-proton correlations at small relative momentum q were studied in the eA({sup 3}He, {sup 4}He, C, Fe) {yields} e{prime}ppX reaction at E{sub 0} = 4.46 GeV using the CLAS detector at Jefferson Lab. The enhancement of the correlation function at small q was found to be in accordance with theoretical expectation. Emission region sizes were extracted and proved to be dependent on A and proton momentum. The size of the two-proton emission region on the lightest possible nucleus, He, was measured for the first time.

  6. Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan.

    PubMed

    Juhaimi, Fahad Al; Uslu, Nurhan; Özcan, Mehmet Musa

    2017-01-01

    In this study, the effect of heating on the oil yield and fatty acid composition of eggs cooked in drying oven, microwave oven, pan and boiled were determined, and compared. The highest oil content (15.22%) was observed for egg cooked in drying oven, while the lowest oil (5.195%) in egg cooked in pan. The cooking in microwave oven caused a decrease in oleic acid content (46.201%) and an increase in the amount of palmitic acid content (26.862%). In addition, the maximum oleic acid (65.837%) and minimum palmitic acid (14.015%) contents were observed in egg oil cooked in pan. Results showed that fatty acids were significantly affected by cooking method. This study confirms that the cooking processing influences the fatty acid composition of egg oils.

  7. X-ray power and yield measurements at the refurbished Z machine

    SciTech Connect

    Jones, M. C.; Ampleford, D. J.; Cuneo, M. E.; Hohlfelder, R.; Jennings, C. A.; Johnson, D. W.; Jones, B.; Lopez, M. R.; MacArthur, J.; Mills, J. A.; Preston, T.; Rochau, G. A.; Savage, M.; Spencer, D.; Sinars, D. B.; Porter, J. L.

    2014-08-04

    Advancements have been made in the diagnostic techniques to measure accurately the total radiated x-ray yield and power from z-pinch loads at the Z Machine with high accuracy. The Z-accelerator is capable of outputting 2MJ and 330 TW of x-ray yield and power, and accurately measuring these quantities is imperative. We will describe work over the past several years which include the development of new diagnostics, improvements to existing diagnostics, and implementation of automated data analysis routines. A set of experiments were conducted on the Z machine where the load and machine configuration were held constant. During this shot series, it was observed that total z-pinch x-ray emission power determined from the two common techniques for inferring the x-ray power, Kimfol filtered x-ray diode diagnostic and the Total Power and Energy diagnostic gave 450 TW and 327 TW respectively. Our analysis shows the latter to be the more accurate interpretation. More broadly, the comparison demonstrates the necessity to consider spectral response and field of view when inferring xray powers from z-pinch sources.

  8. X-ray power and yield measurements at the refurbished Z machine

    DOE PAGES

    Jones, M. C.; Ampleford, D. J.; Cuneo, M. E.; ...

    2014-08-04

    Advancements have been made in the diagnostic techniques to measure accurately the total radiated x-ray yield and power from z-pinch loads at the Z Machine with high accuracy. The Z-accelerator is capable of outputting 2MJ and 330 TW of x-ray yield and power, and accurately measuring these quantities is imperative. We will describe work over the past several years which include the development of new diagnostics, improvements to existing diagnostics, and implementation of automated data analysis routines. A set of experiments were conducted on the Z machine where the load and machine configuration were held constant. During this shot series,more » it was observed that total z-pinch x-ray emission power determined from the two common techniques for inferring the x-ray power, Kimfol filtered x-ray diode diagnostic and the Total Power and Energy diagnostic gave 450 TW and 327 TW respectively. Our analysis shows the latter to be the more accurate interpretation. More broadly, the comparison demonstrates the necessity to consider spectral response and field of view when inferring xray powers from z-pinch sources.« less

  9. Dual-fission chamber and neutron beam characterization for fission product yield measurements using monoenergetic neutrons

    NASA Astrophysics Data System (ADS)

    Bhatia, C.; Fallin, B.; Gooden, M. E.; Howell, C. R.; Kelley, J. H.; Tornow, W.; Arnold, C. W.; Bond, E. M.; Bredeweg, T. A.; Fowler, M. M.; Moody, W. A.; Rundberg, R. S.; Rusev, G.; Vieira, D. J.; Wilhelmy, J. B.; Becker, J. A.; Macri, R.; Ryan, C.; Sheets, S. A.; Stoyer, M. A.; Tonchev, A. P.

    2014-09-01

    A program has been initiated to measure the energy dependence of selected high-yield fission products used in the analysis of nuclear test data. We present out initial work of neutron activation using a dual-fission chamber with quasi-monoenergetic neutrons and gamma-counting method. Quasi-monoenergetic neutrons of energies from 0.5 to 15 MeV using the TUNL 10 MV FM tandem to provide high-precision and self-consistent measurements of fission product yields (FPY). The final FPY results will be coupled with theoretical analysis to provide a more fundamental understanding of the fission process. To accomplish this goal, we have developed and tested a set of dual-fission ionization chambers to provide an accurate determination of the number of fissions occurring in a thick target located in the middle plane of the chamber assembly. Details of the fission chamber and its performance are presented along with neutron beam production and characterization. Also presented are studies on the background issues associated with room-return and off-energy neutron production. We show that the off-energy neutron contribution can be significant, but correctable, while room-return neutron background levels contribute less than <1% to the fission signal.

  10. Photon-induced Fission Product Yield Measurements on 235U, 238U, and 239Pu

    NASA Astrophysics Data System (ADS)

    Krishichayan, Fnu; Bhike, M.; Tonchev, A. P.; Tornow, W.

    2015-10-01

    During the past three years, a TUNL-LANL-LLNL collaboration has provided data on the fission product yields (FPYs) from quasi-monoenergetic neutron-induced fission of 235U, 238U, and 239Pu at TUNL in the 0.5 to 15 MeV energy range. Recently, we have extended these experiments to photo-fission. We measured the yields of fission fragments ranging from 85Kr to 147Nd from the photo-fission of 235U, 238U, and 239Pu using 13-MeV mono-energetic photon beams at the HIGS facility at TUNL. First of its kind, this measurement will provide a unique platform to explore the effect of the incoming probe on the FPYs, i.e., photons vs. neutrons. A dual-fission ionization chamber was used to determine the number of fissions in the targets and these samples (along with Au monitor foils) were gamma-ray counted in the low-background counting facility at TUNL. Details of the experimental set-up and results will be presented and compared to the FPYs obtained from neutron-induced fission at the same excitation energy of the compound nucleus. Work supported in part by the NNSA-SSAA Grant No. DE-NA0001838.

  11. Characterization of indoor cooking aerosol using neutron activation analysis

    SciTech Connect

    Wu, D.; Landsberger, S.; Larson, S. )

    1993-01-01

    Suspended particles in air are potentially harmful to human health, depending on their sizes and chemical composition. Residential indoor particles mainly come from (a) outdoor sources that are transported indoors, (b) indoor dust that is resuspended, and (c) indoor combustion sources, which include cigarette smoking, cooking, and heating. Jedrychowski stated that chronic phlegm in elderly women was strongly related to the cooking exposure. Kamens et al. indicated that cooking could generate small particles (<0.1 [mu]m), and cooking one meal could contribute [approximately]5 to 18% of total daytime particle volume exposure. Although cooking is a basic human activity, there are not many data available on the properties of particles generated by this activity. Some cooking methods, such as stir-frying and frying, which are the most favored for Chinese and other Far East people, generate a large quantity of aerosols. This research included the following efforts: 1. investigating particle number concentrations, distributions, and their variations with four different cooking methods and ventilation conditions; 2. measuring the chemical composition of cooking aerosol samples by instrumental neutron activation analysis.

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

    PubMed

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

    2017-02-15

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

  13. The photoneutron yield predictions by PICA and comparison with the measurements

    SciTech Connect

    Job, P.K.; Gabriel, T.A.

    1995-12-31

    The photoneutron yields at higher photon energies have become very important since the advent of high energy electron accelerators. Bremsstrahlung is produced when the particle beam interacts with the storage-ring components or residual-gas molecules in the storage-ring vacuum. Bremsstrahlung thus produced interacts with the high-Z materials in the beamline like the beam dumps and collimators to produce photoneutrons. There are three modes of neutron production by bremsstrahlung. At low energies ({>=}525 MeV), photons are absorbed by the dipole interaction and the compound nucleus thus formed decays emitting protons and neutrons and other heavier particles. At higher energies ({>=}25 MeV), photon interacts with the nucleus through absorption on a quasi-deuteron, which subsequently decays producing a neutron and proton pair which can interact with the rest of the nucleus. At still higher energies the photopion production becomes possible and competes with the quasi-deuteron process. In this paper we have calculated the photoneutron yield from a thick copper target using the photonuclear interaction code PICA. Using this as the neutron source, we have calculated the dose rates through heavy concrete and compared it with the measurements made at the Advanced Photon Source at Argonne National Lab.

  14. The antioxidative properties of Holy basil and Galangal in cooked ground pork.

    PubMed

    Juntachote, T; Berghofer, E; Siebenhandl, S; Bauer, F

    2006-03-01

    The ethanolic extracts from Holy basil and Galangal were examined for their extraction yield, total phenolic content, antioxidant activity against a β-carotene-linoleic acid emulsion system, DPPH scavenging activity and reducing power. Ethanolic extracts of Holy basil exhibited higher extraction yield, total phenolic content, antioxidant activity, DPPH scavenging activity and reducing power than ethanolic extracts of Galangal. Antioxidative efficiency to inhibit lipid oxidation of dried Holy basil and dried Galangal powder, ethanolic extracts of Galangal and Holy basil and commercial antioxidant mixture in cooked ground pork was investigated during refrigerated storage at 5°C for 14 days. The quantitative measurements of thiobarbituric acid reactive substances (TBARS), conjugated diene, peroxide value (POV) and hexanal content were used as indicators of lipid oxidation. Increased levels of TBARS value, POV and hexanal content were noticed in all meat samples during storage, however most marked in cooked ground pork without antioxidants, whereas conjugated diene tended to decrease with increasing storage time. Ranking of the treatment in order of their antioxidant effectiveness showed that commercial antioxidant mixture (0.3% citric acid+0.5% ascorbic acid+0.02% α-tocopherol)>dried Galangal powder>dried Holy basil powder>ethanolic extracts of Galangal>ethanolic extracts of Holy basil>control. Furthermore, in cooked ground pork samples a high correlation between TBARS value and hexanal contents was obtained.

  15. What measurements of proton self emission tell us about hohlraum fields and yield anomalies

    NASA Astrophysics Data System (ADS)

    Petrasso, R.; Li, C.; Seguin, F.; Frenje, J.; Rosenberg, M.; Rinderknecht, H.; Philippe, F.; Casner, A.; Caillaud, T.; Landoas, O.; Bourgade, J.-L.; Amendt, P.; Izumi, N.; Koch, J.; Landen, O.; Milovich, J.; Park, H.; Robey, H.; Robey, R.; Town, R.; Nikroo, A.; Kilkenny, J.

    2009-11-01

    Measurements have been made of 14.7-MeV self-emission protons, from reactions of D-3He fuel, for a variety of hohlraums - scale 1 and scale .5ex3 -.1em/ -.15em.25ex3 , gold and cocktail hohlraums, vacuum and gas-filled hohlraums, cylindrical and rugby geometries, drive with and without phase plates, drive with different numbers of beams, and implosions with different capsule parameters. The picture that emerges is quite consistent: large anisotropies in the proton fluence pattern are generally observed out the LEH but little if any variations through the hohlraum equator. In addition, we examine whether the scaling of yields from pure D2 to D-3He mixtures is found to deviate from the expected density scaling (i.e. the Rygg Effect), as reported recently for directly driven capsules (1). (1) H. Herrmann et al., PoP 16, 056312(2009)

  16. MEASUREMENT OF THE SECONDARY EMISSION YIELD OF A THIN DIAMOND WINDOW IN TRANSMISSION MODE.

    SciTech Connect

    CHANG, X.; RAO, T.; SMEDLEY, J.; ET AL.

    2005-05-16

    The secondary emission enhanced photoinjector (SEEP) is a promising new approach to the generation of high-current, high-brightness electron beams. A low current primary electron beam with energy of a few thousand electron-volts strikes a specially prepared diamond window which emits secondary electrons with a current two orders of magnitude higher. The secondary electrons are created at the back side of the diamond and drift through the window under the influence of a strong electrical field. A hydrogen termination at the exit surface of the window creates a negative electron affinity (NEA) which allows the electrons to leave the diamond. An experiment was performed to measure the secondary electron yield and other properties. The results are discussed in this paper.

  17. Measurement of the fast Fission Yields of 233U with OSIRIS at Studsvik

    NASA Astrophysics Data System (ADS)

    Galy, J.; Fogelberg, B.; Storrer, F.; Rudstam, G.; Mach, H.

    1998-10-01

    The current investigations of accelerator driven energy systems (ADS) for transmutation purposes of nuclear wastes give a strong motivation to improve Fission Yield Data (FYD) for the 232Th/233U nuclear fuel cycle. The dominant part of the neutron spectrum in most of the proposed ADS correspond to fast neutrons and can be simulated by ≈500 keV. A measurement of the fast 233U FYD was recently initiated in collaboration between the Reactor Studies Department of CEA (Cadarache, France) and the Dept. of Neutron Research, Uppsala University (Studsvik, Sweden) using the OSIRIS facility on-line mass separator coupled with the R2-0 thermal (water cooled, moderated) reactor as a neutron source. The target of 233U was shielded from thermal and epithermal neutrons by a boron carbide neutron absorber.A detailed description of this experiment and the method of analysis will be presented in the present paper.

  18. Secondary electron yield measurements from thin surface coatings for NLC electron cloud reduction

    SciTech Connect

    Le Pimpec, F

    2004-05-17

    In the beam pipe of the positron damping ring of the Next Linear Collider, electrons will be created by beam interaction with the surrounding vacuum chamber wall and give rise to an electron cloud. Several solutions are possible for avoiding the electron cloud, without changing the beam bunch structure or the diameter of the vacuum chamber. Some of the currently available solutions for preventing this spurious electron load include reducing residual gas ionization by the beam, minimizing beam photon-induced electron production, and lowering the secondary electron yield (SEY) of the chamber wall. We will report on recent SEY measurements performed at SLAC on TiN coatings and TiZrV non-evaporable getter thin films.

  19. Measurements of {Gamma}(Z{sup O} {yields} b{bar b})/{Gamma}(Z{sup O} {yields} hadrons) using the SLD

    SciTech Connect

    Neal, H.A. Jr. II

    1995-07-01

    The quantity R{sub b} = {Gamma}(Z{sup o} {yields}b{bar b})/{Gamma}(Z{sup o} {yields} hadrons) is a sensitive measure of corrections to the Zbb vertex. The precision necessary to observe the top quark mass dependent corrections is close to being achieved. LEP is already observing a 1.8{sigma} deviation from the Standard Model prediction. Knowledge of the top quark mass combined with the observation of deviations from the Standard Model prediction would indicate new physics. Models which include charged Higgs or light SUSY particles yield predictions for R{sub b} appreciably different from the Standard Model. In this thesis two independent methods are used to measure R{sub b}. One uses a general event tag which determines R{sub b} from the rate at which events are tagged as Z{sup o} {yields} b{bar b} in data and the estimated rates at which various flavors of events are tagged from the Monte Carlo. The second method reduces the reliance on the Monte Carlo by separately tagging each hemisphere as containing a b-decay. The rates of single hemisphere tagged events and both hemisphere tagged events are used to determine the tagging efficiency for b-quarks directly from the data thus eliminating the main sources of systematic error present in the event tag. Both measurements take advantage of the unique environment provided by the SLAC Linear Collider (SLC) and the SLAC Large Detector (SLD). From the event tag a result of R{sub b} = 0.230{plus_minus}0.004{sub statistical}{plus_minus}0.013{sub systematic} is obtained. The higher precision hemisphere tag result obtained is R{sub b} = 0.218{plus_minus}0.004{sub statistical}{plus_minus}0.004{sub systematic}{plus_minus}0.003{sub Rc}.

  20. Study of calculated and measured time dependent delayed neutron yields. [TX, for calculating delayed neutron yields; MATINV, for matrix inversion; in FORTRAN for LSI-II minicomputer

    SciTech Connect

    Waldo, R.W.

    1980-05-01

    Time-dependent delayed neutron emission is of interest in reactor design, reactor dynamics, and nuclear physics studies. The delayed neutrons from neutron-induced fission of /sup 232/U, /sup 237/Np, /sup 238/Pu, /sup 241/Am, /sup 242m/Am, /sup 245/Cm, and /sup 249/Cf were studied for the first time. The delayed neutron emission from /sup 232/Th, /sup 233/U, /sup 235/U, /sup 238/U, /sup 239/Pu, /sup 241/Pu, and /sup 242/Pu were measured as well. The data were used to develop an empirical expression for the total delayed neutron yield. The expression gives accurate results for a large variety of nuclides from /sup 232/Th to /sup 252/Cf. The data measuring the decay of delayed neutrons with time were used to derive another empirical expression predicting the delayed neutron emission with time. It was found that nuclides with similar mass-to-charge ratios have similar decay patterns. Thus the relative decay pattern of one nuclide can be established by any measured nuclide with a similar mass-to-charge ratio. A simple fission product yield model was developed and applied to delayed neutron precursors. It accurately predicts observed yield and decay characteristics. In conclusion, it is possible to not only estimate the total delayed neutron yield for a given nuclide but the time-dependent nature of the delayed neutrons as well. Reactors utilizing recycled fuel or burning actinides are likely to have inventories of fissioning nuclides that have not been studied until now. The delayed neutrons from these nuclides can now be incorporated so that their influence on the stability and control of reactors can be delineated. 8 figures, 39 tables.

  1. Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties.

    PubMed

    Mora, B; Curti, E; Vittadini, E; Barbanti, D

    2011-07-01

    Turkey breast samples were cooked using a forced convection oven at three relative humidity levels (RH=8, 35 and 88%) at 100°C. Cooking parameters (temperature, cook value, and yield), textural and sensory properties as well as water status of the samples were evaluated. The application of different RH levels resulted in different cooking performances and cooked meat quality. Low steam cooking conditions (RH=35%) significantly increased cooking yield (7% higher than the high steam cooking), moisture content and water-holding capacity and had a positive effect on perceived tenderness, as shown by sensory analysis, where steam cooked samples were perceived as the most tender. The more mobile protons of (1)H T(2) (relaxing at times longer than 1s) in low steam samples were related to the higher perceived tenderness. Low steam cooking allowed for less water consumption, making this process an attractive cooking method as compared to high steam, as it also resulted in higher quality cooked turkey meat.

  2. Measurements of Photoelectric Yield and Physical Properties of Individual Lunar Dust Grains

    NASA Technical Reports Server (NTRS)

    Abbas, M. M.; Tankosic, D.; Craven, P. D.; Spann, J. F.; LeClair, A.; West, F. A.; Taylor, L.; Hoover, R.

    2005-01-01

    Micron size dust grains levitated and transported on the lunar surface constitute a major problem for the robotic and human habitat missions for the Moon. It is well known since the Apollo missions that the lunar surface is covered with a thick layer of micron/sub-micron size dust grains. Transient dust clouds over the lunar horizon were observed by experiments during the Apollo 17 mission. Theoretical models suggest that the dust grains on the lunar surface are charged by the solar UV radiation as well as the solar wind. Even without any physical activity, the dust grains are levitated by electrostatic fields and transported away from the surface in the near vacuum environment of the Moon. The current dust charging and the levitation models, however, do not fully explain the observed phenomena. Since the abundance of dust on the Moon's surface with its observed adhesive characteristics is believed to have a severe impact on the human habitat and the lifetime and operations of a variety of equipment, it is necessary to investigate the phenomena and the charging properties of the lunar dust in order to develop appropriate mitigating strategies. We will present results of some recent laboratory experiments on individual micro/sub-micron size dust grains levitated in electrodynamic balance in simulated space environments. The experiments involve photoelectric emission measurements of individual micron size lunar dust grains illuminated with UV radiation in the 120-160 nm wavelength range. The photoelectric yields are required to determine the charging properties of lunar dust illuminated by solar UV radiation. We will present some recent results of laboratory measurement of the photoelectric yields and the physical properties of individual micron size dust grains from the Apollo and Luna-24 sample returns as well as the JSC-1 lunar simulants.

  3. Phase-resolved x-ray ferromagnetic resonance measurements in fluorescence yield

    SciTech Connect

    Marcham, M. K.; Keatley, P. S.; Neudert, A.; Hicken, R. J.; Cavill, S. A.; Shelford, L. R.; van der Laan, G.; Telling, N. D.; Childress, J. R.; Katine, J. A.; Shafer, P.; Arenholz, E.

    2010-10-14

    Phase-resolved x-ray ferromagnetic resonance (XFMR) has been measured in fluorescence yield, extending the application of XFMR to opaque samples on opaque substrates. Magnetization dynamics were excited in a Co{sub 50}Fe{sub 50}(0.7)/Ni{sub 90}Fe{sub 10}(5) bilayer by means of a continuous wave microwave excitation, while x-ray magnetic circular dichroism (XMCD) spectra were measured stroboscopically at different points in the precession cycle. By tuning the x-ray energy to the L{sub 3} edges of Ni and Fe, the dependence of the real and imaginary components of the element specific magnetic susceptibility on the strength of an externally applied static bias field was determined. First results from measurements on a Co{sub 50}Fe{sub 50}(0.7)/Ni{sub 90}Fe{sub 10}(5)/Dy(1) sample confirm that enhanced damping results from the addition of the Dy cap.

  4. Fission Yield Measurements from Highly Enriched Uranium Irradiated Inside a Boron Carbide Capsule

    SciTech Connect

    Metz, Lori A.; Friese, Judah I.; Finn, Erin C.; Greenwood, Lawrence R.; Kephart, Rosara F.; Hines, Corey C.; King, Matthew D.; Henry, Kelley; Wall, Donald E.

    2013-05-01

    A boron carbide capsule was previously designed and tested by Pacific Northwest National Laboratory (PNNL) and Washington State University (WSU) for spectral-tailoring in mixed spectrum reactors. The presented work used this B4C capsule to create a fission product sample from the irradiation of highly enriched uranium (HEU) with a fast fission neutron spectrum. An HEU foil was irradiated inside of the capsule in WSU’s 1 MW TRIGA reactor at full power for 200 min to produce 5.8 × 1013 fissions. After three days of cooling, the sample was shipped to PNNL for radiochemical separations and analysis by gamma and beta spectroscopy. Fission yields for products were calculated from the radiometric measurements and compared to measurements from thermal neutron induced fission (analyzed in parallel with the non-thermal sample at PNNL) and published evaluated fast-pooled and thermal nuclear data. Reactor dosimetry measurements were also completed to fully characterize the neutron spectrum and total fluence of the irradiation.

  5. Measurement of Yields and Fluctuations using Background and Calibration Data from the LUX Detector

    NASA Astrophysics Data System (ADS)

    Pease, Evan; LUX Collaboration

    2016-03-01

    The Large Underground Xenon (LUX) detector is a 350-kg liquid xenon (LXe) time-projection chamber designed for the direct detection of weakly-interacting massive particles (WIMPs), a leading dark matter candidate. LUX operates on the 4850-foot level of the Sanford Underground Research Facility in Lead, SD. Monoenergetic electronic recoil (ER) peaks in the WIMP search and calibration data from the first underground science run of the LUX detector have been used to measure ER light and charge yields in LXe between 5.2 keV and 662 keV. The energy resolution of the LUX detector at these energies will also be presented. Recombination fluctuations are observed to follow a linear dependence on the number of ions for the energies in this study, and this dependence is consistent with low-energy measurements made with a tritium beta source in the LUX detector. Using these results and additional measurements of the recoil bands from tritium and D-D neutron calibrations, I will compare recombination fluctuations in LXe response to electronic and nuclear recoils. The presenter is supported by the U.S. Department of Energy, Office of Science Graduate Student Research (SCGSR) program. The SCGSR program is administered by the Oak Ridge Institute for Science and Education for the DOE under contract DE-AC05-06OR23100.

  6. Waiting for precise measurements of K{sup +}{yields}{pi}{sup +}{nu}{nu} and K{sub L}{yields}{pi}{sup 0}{nu}{nu}

    SciTech Connect

    Buras, Andrzej J.; Uhlig, Selma; Schwab, Felix

    2008-07-15

    In view of future plans for accurate measurements of the theoretically clean branching ratios Br(K{sup +}{yields}{pi}{sup +}{nu}{nu}) and Br(K{sub L}{yields}{pi}{sup 0}{nu}{nu}), which should occur in the next decade, the relevant formulas for quantities of interest are collected and their theoretical and parametric uncertainties are analyzed. In addition to the angle {beta} in the unitarity triangle (UT), the angle {gamma} can also be determined from these decays with respectable precision and in this context the importance of the recent NNLO QCD calculation on the charm contribution to K{sup +}{yields}{pi}{sup +}{nu}{nu} and of the improved estimate on the long-distance contribution by means of chiral perturbation theory are presented. In addition to known expressions, several new ones that should allow transparent tests of the standard model (SM) and of its extensions are presented. While the review is centered around the SM, models with minimal flavor violation and scenarios with new complex phases in decay amplitudes and meson mixing are also discussed. A review of existing results within specific extensions of the SM, in particular the littlest Higgs model with T-parity, Z{sup '} models, the MSSM, and a model with one universal extra dimension are given. A new ''golden'' relation between B and K systems is derived that involves ({beta},{gamma}) and Br(K{sub L}{yields}{pi}{sup 0}{nu}{nu}), and the virtues of (R{sub t},{beta}), (R{sub b},{gamma}), ({beta},{gamma}), and ({eta},{gamma}) strategies for the UT in the context of K{yields}{pi}{nu}{nu} decays with the goal of testing the SM and its extensions are investigated.

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

    PubMed

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

    2013-01-01

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

  8. Experimental Measurements of the Secondary Electron Yield in the Experimental Measurement of the Secondary Electron Yield in the PEP-II Particle Accelerator Beam Line

    SciTech Connect

    Pivi, M.T.F.; Collet, G.; King, F.; Kirby, R.E.; Markiewicz, T.; Raubenheimer, T.O.; Seeman, J.; Le Pimpec, F.; /PSI, Villigen

    2010-08-25

    Beam instability caused by the electron cloud has been observed in positron and proton storage rings and it is expected to be a limiting factor in the performance of the positron Damping Ring (DR) of future Linear Colliders (LC) such as ILC and CLIC. To test a series of promising possible electron cloud mitigation techniques as surface coatings and grooves, in the Positron Low Energy Ring (LER) of the PEP-II accelerator, we have installed several test vacuum chambers including (i) a special chamber to monitor the variation of the secondary electron yield of technical surface materials and coatings under the effect of ion, electron and photon conditioning in situ in the beam line; (ii) chambers with grooves in a straight magnetic-free section; and (iii) coated chambers in a dedicated newly installed 4-magnet chicane to study mitigations in a magnetic field region. In this paper, we describe the ongoing R&D effort to mitigate the electron cloud effect for the LC damping ring, focusing on the first experimental area and on results of the reduction of the secondary electron yield due to in situ conditioning.

  9. Vocational Cooking Class. Final Report.

    ERIC Educational Resources Information Center

    Morton, Kathy M.

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

  10. Measurement of Charged Pion Production Yields off the NuMI Target

    SciTech Connect

    Paley, J. M.; et al.

    2014-08-04

    The fixed-target MIPP experiment, Fermilab E907, was designed to measure the production of hadrons from the collisions of hadrons of momenta ranging from 5 to 120 GeV/c on a variety of nuclei. These data will generally improve the simulation of particle detectors and predictions of particle beam fluxes at accelerators. The spectrometer momentum resolution is between 3 and 4%, and particle identification is performed for particles ranging between 0.3 and 80 GeV/c using $dE/dx$, time-of-flight and Cherenkov radiation measurements. MIPP collected $1.42 \\times10^6$ events of 120 GeV Main Injector protons striking a target used in the NuMI facility at Fermilab. The data have been analyzed and we present here charged pion yields per proton-on-target determined in bins of longitudinal and transverse momentum between 0.5 and 80 GeV/c, with combined statistical and systematic relative uncertainties between 5 and 10%.

  11. Instrumentation of Slow Cook-off Events

    NASA Astrophysics Data System (ADS)

    Sandusky, Harold

    2001-06-01

    Slow cook-off experiments are being conducted with measurements of temperature, pressure, and volume until the onset of reaction; and measurements of case velocity and blast overpressure during reaction. The goal is to relate changes in the energetic material during heating with time and position for onset of reaction plus reaction violence as a function of sample size, confinement, gas sealing, and heating profile. An apparatus in which the sample is confined by spring-loaded rams in a heated cylinder has been evaluated, both experimentally and computationally, with inert samples of Teflon. Experiments on the explosive PBXN-109 will be conducted and predicted without foreknowledge of the results. This effort is in conjunction with characterization of PBXN-109 and cook-off experiments in cylinders with fixed ends at the Naval Air Warfare Center/China Lake, and other characterization measurements as well as modeling at the Lawrence Livermore and Sandia National Laboratories.

  12. Improvements in Fabrication of Elastic Scattering Foils Used to Measure Neutron Yield by the Magnetic Recoil Spectrometer

    DOE PAGES

    Reynolds, H. G.; Schoff, M. E.; Farrell, M. P.; ...

    2016-08-01

    The magnetic recoil spectrometer uses a deuterated polyethylene polymer (CD2) foil to measure neutron yield in inertial confinement fusion experiments. Higher neutron yields in recent experiments have resulted in primary signal saturation in the detector CR-39 foils, necessitating the fabrication of thinner CD2 foils than established methods could provide. A novel method of fabricating deuterated polymer foils is described. The resulting foils are thinner, smoother, and more uniform in thickness than the foils produced by previous methods. Here, these new foils have successfully been deployed at the National Ignition Facility, enabling higher neutron yield measurements than previous foils, with nomore » primary signal saturation.« less

  13. Improvements in Fabrication of Elastic Scattering Foils Used to Measure Neutron Yield by the Magnetic Recoil Spectrometer

    SciTech Connect

    Reynolds, H. G.; Schoff, M. E.; Farrell, M. P.; Gatu Johnson, M.; Bionta, R. M.; Frenje, J. A.

    2016-08-01

    The magnetic recoil spectrometer uses a deuterated polyethylene polymer (CD2) foil to measure neutron yield in inertial confinement fusion experiments. Higher neutron yields in recent experiments have resulted in primary signal saturation in the detector CR-39 foils, necessitating the fabrication of thinner CD2 foils than established methods could provide. A novel method of fabricating deuterated polymer foils is described. The resulting foils are thinner, smoother, and more uniform in thickness than the foils produced by previous methods. Here, these new foils have successfully been deployed at the National Ignition Facility, enabling higher neutron yield measurements than previous foils, with no primary signal saturation.

  14. Effect of meal composition and cooking duration on the fate of sulforaphane following consumption of broccoli by healthy human subjects.

    PubMed

    Rungapamestry, Vanessa; Duncan, Alan J; Fuller, Zoë; Ratcliffe, Brian

    2007-04-01

    The isothiocyanate, sulforaphane, has been implicated in the cancer-protective effects of brassica vegetables. When broccoli is consumed, sulforaphane is released from hydrolysis of glucoraphanin by plant myrosinase and/or colonic microbiota. The influence of meal composition and broccoli-cooking duration on isothiocyanate uptake was investigated in a designed experiment. Volunteers (n 12) were each offered a meal, with or without beef, together with 150 g lightly cooked broccoli (microwaved 2.0 min) or fully cooked broccoli (microwaved 5.5 min), or a broccoli seed extract. They received 3 g mustard containing pre-formed allyl isothiocyanate (AITC) with each meal. Urinary output of allyl (AMA) and sulforaphane (SFMA) mercapturic acids, the biomarkers of production of AITC and sulforaphane respectively, were measured for 24 h after meal consumption. The estimated yield of sulforaphane in vivo was about 3-fold higher after consumption of lightly cooked broccoli than fully cooked broccoli. Absorption of AITC from mustard was about 1.3-fold higher following consumption of the meat-containing meal compared with the non meat-containing alternative. The meal matrix did not significantly influence the hydrolysis of glucoraphanin and its excretion as SFMA from broccoli. Isothiocyanates may interact with the meal matrix to a greater extent if they are ingested pre-formed rather than after their production from hydrolysis of glucosinolates in vivo. The main influence on the production of isothiocyanates in vivo is the way in which brassica vegetables are cooked, rather than the effect of the meal matrix.

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

    PubMed

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

    2016-10-01

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

  16. Measuring the absolute deuterium-tritium neutron yield using the magnetic recoil spectrometer at OMEGA and the NIF.

    PubMed

    Casey, D T; Frenje, J A; Gatu Johnson, M; Séguin, F H; Li, C K; Petrasso, R D; Glebov, V Yu; Katz, J; Knauer, J P; Meyerhofer, D D; Sangster, T C; Bionta, R M; Bleuel, D L; Döppner, T; Glenzer, S; Hartouni, E; Hatchett, S P; Le Pape, S; Ma, T; MacKinnon, A; McKernan, M A; Moran, M; Moses, E; Park, H-S; Ralph, J; Remington, B A; Smalyuk, V; Yeamans, C B; Kline, J; Kyrala, G; Chandler, G A; Leeper, R J; Ruiz, C L; Cooper, G W; Nelson, A J; Fletcher, K; Kilkenny, J; Farrell, M; Jasion, D; Paguio, R

    2012-10-01

    A magnetic recoil spectrometer (MRS) has been installed and extensively used on OMEGA and the National Ignition Facility (NIF) for measurements of the absolute neutron spectrum from inertial confinement fusion implosions. From the neutron spectrum measured with the MRS, many critical implosion parameters are determined including the primary DT neutron yield, the ion temperature, and the down-scattered neutron yield. As the MRS detection efficiency is determined from first principles, the absolute DT neutron yield is obtained without cross-calibration to other techniques. The MRS primary DT neutron measurements at OMEGA and the NIF are shown to be in excellent agreement with previously established yield diagnostics on OMEGA, and with the newly commissioned nuclear activation diagnostics on the NIF.

  17. Measurement of the slope parameter for the {eta}{yields}3{pi}{sup 0} decay in the pp{yields}pp{eta} reaction

    SciTech Connect

    Bashkanov, M.; Clement, H.; Meier, R.; Skorodko, T.; Wagner, G. J.; Bogoslawsky, D.; Ivanov, G.; Jiganov, E.; Kuznetsov, A.; Morosov, B.; Petukhov, Y.; Povtorejko, A.; Tikhomirov, V.; Calen, H.; Ekstroem, C.; Fransson, K.; Kupsc, A.; Marciniewski, P.; Ruber, R. J. M. Y.; Capellaro, F.

    2007-10-15

    The CELSIUS-WASA setup is used to measure the 3{pi}{sup 0} decay of {eta} mesons produced in pp interactions with beam kinetic energies of 1.36 and 1.45 GeV. The efficiency-corrected Dalitz plot and density distributions for this decay are shown, together with a fit of the quadratic slope parameter {alpha} yielding {alpha}=-0.026{+-}0.010(stat){+-}0.010(syst). This value is compared to recent experimental results and theoretical predictions.

  18. Physicochemical properties of foal meat as affected by cooking methods.

    PubMed

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

    2015-10-01

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

  19. COOKING APPLIANCE USE IN CALIFORNIA HOMES DATA COLLECTED FROM A WEB-BASED SURVEY

    SciTech Connect

    Klug, Victoria; Lobscheid, Agnes; Singer, Brett

    2011-08-01

    Cooking of food and use of natural gas cooking burners generate pollutants that can have substantial impacts on residential indoor air quality. The extent of these impacts depends on cooking frequency, duration and specific food preparation activities in addition to the extent to which exhaust fans or other ventilation measures (e.g. windows) are used during cooking. With the intent of improving our understanding of indoor air quality impacts of cooking-related pollutants, we created, posted and advertised a web-based survey about cooking activities in residences. The survey included questions similar to those in California's Residential Appliance Saturation Survey (RASS), relating to home, household and cooking appliance characteristics and weekly patterns of meals cooked. Other questions targeted the following information not captured in the RASS: (1) oven vs. cooktop use, the number of cooktop burners used and the duration of burner use when cooking occurs, (2) specific cooking activities, (3) the use of range hood or window to increase ventilation during cooking, and (4) occupancy during cooking. Specific cooking activity questions were asked about the prior 24 hours with the assumption that most people are able to recollect activities over this time period. We examined inter-relationships among cooking activities and patterns and relationships of cooking activities to household demographics. We did not seek to obtain a sample of respondents that is demographically representative of the California population but rather to inexpensively gather information from homes spanning ranges of relevant characteristics including the number of residents and presence or absence of children. This report presents the survey, the responses obtained, and limited analysis of the results.

  20. Alcoholic fermentation of sorghum without cooking

    SciTech Connect

    Thammarutwasik, P.; Koba, Y.; Ueda, S.

    1986-07-01

    Sorgum was used as raw material for alcoholic fermentation without cooking. Two varieties of sorghum grown in Thailand, KU 439 and KU 257, contained 80.0 and 75.8% of total sugar. Optimum amount of sorghum for alcoholic fermentation should be between 30 and 35% (w/v) in the fermentation broth. In these conditions 13.0 and 12.6% (v/v) of alcohol could be obtained in 84 and 91.9% yield based on the theoretical value of the starch content from KU 439 and KU 257, respectively.

  1. Cooking Up Creative Solutions

    SciTech Connect

    Wiley, H. S.

    2012-05-31

    There comes a time in every scientist’s career when one's mind seems to hit a wall. You can’t think of a new experiment that hasn’t been done before or figure out how to crack a problem that is blocking your progress. The easy questions have been answered. You go back to the wellspring of your creativity and find it dry. What to do? Collaborating with investigators who are investigating problems from a different data or analytical perspective is the best way I know to kick-start research creativity. They not only can provide new data, but they can also bring an expertise on how to get the most “flavor” out of the ingredient that they bring to your problem. As the complexity of the important biological problems continues to grow, too many cooks will never spoil the broth, but become a hallmark of the most creative research.

  2. Cook stove assembly

    SciTech Connect

    DeFoort, Morgan W; Willson, Bryan D; Lorenz, Nathan; Brady, Michael P; Marchese, Anthony; Miller-Lionberg, Daniel D

    2014-12-02

    A combustion chamber, having an upper part and a lower part, may include an annular constriction, in combination with the combustion chamber, to aid in directing partially combusted gases such as carbon monoxide away from the periphery of the combustion chamber back toward its center, and into the flame front. The annular constriction may also impede the flow of partially combusted gases located at the periphery, thus increasing the time these gases spend within the combustion chamber and increasing the likelihood that any products of incomplete combustion will undergo combustion. The combustion chamber may further comprise a dual burner cooktop for directing combustion gases and exhaust to multiple cooking vessels. In further embodiments, the combustion chamber may be made of, lined, or clad with a metal alloy comprising iron, chromium, and aluminum.

  3. Measurement of photoelectron yield of the CDEX-10 liquid argon detector prototype

    NASA Astrophysics Data System (ADS)

    Chen, Qing-Hao; Yue, Qian; Cheng, Jian-Ping; Kang, Ke-Jun; Li, Yuan-Jing; Lin, Shin-Ted; Tang, Chang-Jian; Xing, Hao-Yang; Yu, Xun-Zhen; Zeng, Ming; Zhu, Jing-Jun

    2016-11-01

    The China Dark Matter Experiment (CDEX) is a low background experiment at China Jinping Underground Laboratory (CJPL) designed to directly detect dark matter with a high-purity germanium (HPGe) detector. In the second phase, CDEX-10, which has a 10 kg germanium array detector system, a liquid argon (LAr) anti-Compton active shielding and cooling system is proposed. To study the properties of the LAr detector, a prototype with an active volume of 7 liters of liquid argon was built and operated. The photoelectron yields, as a critically important parameter for the prototype detector, have been measured to be 0.051-0.079 p.e./keV for 662 keV γ rays at different positions. The good agreement between the experimental and simulation results has provided a reasonable understanding and determination of the important parameters such as the surviving fraction of the excimers, the absorption length for 128 nm photons in liquid argon, the reflectivity of Teflon and so on.

  4. Fusion-neutron-yield, activation measurements at the Z accelerator: design, analysis, and sensitivity.

    PubMed

    Hahn, K D; Cooper, G W; Ruiz, C L; Fehl, D L; Chandler, G A; Knapp, P F; Leeper, R J; Nelson, A J; Smelser, R M; Torres, J A

    2014-04-01

    We present a general methodology to determine the diagnostic sensitivity that is directly applicable to neutron-activation diagnostics fielded on a wide variety of neutron-producing experiments, which include inertial-confinement fusion (ICF), dense plasma focus, and ion beam-driven concepts. This approach includes a combination of several effects: (1) non-isotropic neutron emission; (2) the 1/r(2) decrease in neutron fluence in the activation material; (3) the spatially distributed neutron scattering, attenuation, and energy losses due to the fielding environment and activation material itself; and (4) temporally varying neutron emission. As an example, we describe the copper-activation diagnostic used to measure secondary deuterium-tritium fusion-neutron yields on ICF experiments conducted on the pulsed-power Z Accelerator at Sandia National Laboratories. Using this methodology along with results from absolute calibrations and Monte Carlo simulations, we find that for the diagnostic configuration on Z, the diagnostic sensitivity is 0.037% ± 17% counts/neutron per cm(2) and is ∼ 40% less sensitive than it would be in an ideal geometry due to neutron attenuation, scattering, and energy-loss effects.

  5. Assessment of sugarcane yield potential across large numbers of genotypes using canopy reflectance measurements

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Canopy reflectance indices have been used to monitor plant growth and estimate yields in many field crops. Little is known if canopy reflectance of sugarcane (a complex hybrid of Saccharum spp.) can be used to estimate growth and yield potential across large numbers of genotypes (clones) in the earl...

  6. Assessment of Sugarcane Growth and Yield across Genotypes Using Canopy Reflectance Measurements

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Development of high-yielding sugarcane (a complex hybrid of Saccharum spp.) cultivars with resistance or tolerance to biotic and abiotic stresses is critical for sustainable sugarcane production. Estimation of sugarcane yield potential based on growth and physiological traits during early growth sta...

  7. Home Circadian Phase Assessments with Measures of Compliance Yield Accurate Dim Light Melatonin Onsets

    PubMed Central

    Burgess, Helen J.; Wyatt, James K.; Park, Margaret; Fogg, Louis F.

    2015-01-01

    Study Objectives: There is a need for the accurate assessment of circadian phase outside of the clinic/laboratory, particularly with the gold standard dim light melatonin onset (DLMO). We tested a novel kit designed to assist in saliva sampling at home for later determination of the DLMO. The home kit includes objective measures of compliance to the requirements for dim light and half-hourly saliva sampling. Design: Participants were randomized to one of two 10-day protocols. Each protocol consisted of two back-to-back home and laboratory phase assessments in counterbalanced order, separated by a 5-day break. Setting: Laboratory or participants' homes. Participants: Thirty-five healthy adults, age 21–62 y. Interventions: N/A. Measurements and Results: Most participants received at least one 30-sec epoch of light > 50 lux during the home phase assessments (average light intensity 4.5 lux), but on average for < 9 min of the required 8.5 h. Most participants collected every saliva sample within 5 min of the scheduled time. Ninety-two percent of home DLMOs were not affected by light > 50 lux or sampling errors. There was no significant difference between the home and laboratory DLMOs (P > 0.05); on average the home DLMOs occurred 9.6 min before the laboratory DLMOs. The home DLMOs were highly correlated with the laboratory DLMOs (r = 0.91, P < 0.001). Conclusions: Participants were reasonably compliant to the home phase assessment procedures. The good agreement between the home and laboratory dim light melatonin onsets (DLMOs) demonstrates that including objective measures of light exposure and sample timing during home saliva sampling can lead to accurate home DLMOs. Clinical Trial Registration: Circadian Phase Assessments at Home, http://clinicaltrials.gov/show/NCT01487252, NCT01487252. Citation: Burgess HJ, Wyatt JK, Park M, Fogg LF. Home circadian phase assessments with measures of compliance yield accurate dim light melatonin onsets. SLEEP 2015;38(6):889–897

  8. Deuterium-tritium neutron yield measurements with the 4.5 m neutron-time-of-flight detectors at NIF.

    PubMed

    Moran, M J; Bond, E J; Clancy, T J; Eckart, M J; Khater, H Y; Glebov, V Yu

    2012-10-01

    The first several campaigns of laser fusion experiments at the National Ignition Facility (NIF) included a family of high-sensitivity scintillator∕photodetector neutron-time-of-flight (nTOF) detectors for measuring deuterium-deuterium (DD) and DT neutron yields. The detectors provided consistent neutron yield (Y(n)) measurements from below 10(9) (DD) to nearly 10(15) (DT). The detectors initially demonstrated detector-to-detector Y(n) precisions better than 5%, but lacked in situ absolute calibrations. Recent experiments at NIF now have provided in situ DT yield calibration data that establish the absolute sensitivity of the 4.5 m differential tissue harmonic imaging (DTHI) detector with an accuracy of ± 10% and precision of ± 1%. The 4.5 m nTOF calibration measurements also have helped to establish improved detector impulse response functions and data analysis methods, which have contributed to improving the accuracy of the Y(n) measurements. These advances have also helped to extend the usefulness of nTOF measurements of ion temperature and downscattered neutron ratio (neutron yield 10-12 MeV divided by yield 13-15 MeV) with other nTOF detectors.

  9. Inference of total DT fusion neutron yield from prompt gamma-ray measurements at the National Ignition Facility

    NASA Astrophysics Data System (ADS)

    Church, J. A.; Herrmann, H. W.; Stoeffl, W.; Caggiano, J. A.; Cerjan, C.; Sayre, D.

    2014-10-01

    Prompt D-T fusion gamma-rays measured at the National Ignition Facility (NIF) with the Gamma-ray Reaction History detector (GRH) have been used recently to infer the total DT fusion neutron yield of inertial confinement fusion (ICF) implosions. DT fusion produces energetic gamma-rays (16.75 MeV) with a small branching ratio of approximately (4.2 +/- 2.0)e-5 γ/n. While the large error bar precludes use of the branching ratio for an accurate yield determination, the gamma-rays themselves provide the most unperturbed measure of fusion burn and can be used for such a purpose. A cross-calibration for the DT fusion gamma-ray to neutron signal is obtained via low areal density exploding pusher implosions which have mostly unperturbed neutron and gamma-ray signals. The calibration is then used to infer total DT neutron yield from gamma-ray measurements on high areal-density, cryogenically layered implosions in which neutrons are heavily down-scattered (up to 30%). Furthermore, the difference between the gamma-ray inferred total DT yield and the primary neutron yield (unscattered neutrons) can be used to estimate the total down-scatter fraction. Error analysis and comparison of yield values will be presented. This work performed under the auspices of the U.S. Department of Energy by Lawrence Livermore National Laboratory under Contract DE-AC52-07NA27344, LLNL-ABS-657694.

  10. SOFIA, a Next-Generation Facility for Fission Yields Measurements and Fission Study. First Results and Perspectives

    NASA Astrophysics Data System (ADS)

    Audouin, L.; Pellereau, E.; Taieb, J.; Boutoux, G.; Béliera, G.; Chatillon, A.; Ebran, A.; Gorbinet, T.; Laurent, B.; Martin, J.-F.; Tassan-Got, L.; Jurado, B.; Alvarez-Pol, H.; Ayyad, Y.; Benlliure, J.; Caamano, M.; Cortina-Gil, D.; Fernandez-Dominguez, B.; Paradela, C.; Rodriguez-Sanchez, J.-L.; Vargas, J.; Casarejos, E.; Heinz, A.; Kelic-Heil, A.; Kurz, N.; Nociforo, C.; Pietri, S.; Prochazka, A.; Rossi, D.; Schmidt, K.-H.; Simon, H.; Voss, B.; Weick, H.; Winfield, J. S.

    2015-10-01

    Fission fragments play an important role in nuclear reactors evolution and safety. However, fragments yields are poorly known : data are essentially limited to mass yields from thermal neutron-induced fissions on a very few nuclei. SOFIA (Study On FIssion with Aladin) is an innovative experimental program on nuclear fission carried out at the GSI facility, which aims at providing isotopic yields on a broad range of fissioning systems. Relativistic secondary beams of actinides and pre-actinides are selected by the Fragment Separator (FRS) and their fission is triggered by electromagnetic interaction. The resulting excitation energy is comparable to the result of an interaction with a low-energy neutron, thus leading to useful data for reactor simulations. For the first time ever, both fission fragments are completely identified in charge and mass in a new recoil spectrometer, allowing for precise yields measurements. The yield of prompt neutrons can then be deduced, and the fission mechanism can be ascribed, providing new constraints for fission models. During the first experiment, all the technical challenges were matched : we have thus set new experimental standards in the measurements of relativistic heavy ions (time of flight, position, energy loss).This communication presents a first series of results obtained on the fission of 238U; many other fissioning systems have also been measured and are being analyzed presently. A second SOFIA experiment is planned in September 2014, and will be focused on the measurement of the fission of 236U, the analog of 235U+n.

  11. Influence of Heating Temperature on Cooking Curve of Rice

    NASA Astrophysics Data System (ADS)

    Nakamura, Kunio; Akutsu, Atsuko; Otake, Ayumi; Moritaka, Hatsue

    The swelling behavior of a rice grain in water and an aqueous NaCl and acetic acid solution was investigated as a function of temperature. We observed that the rice grain in water shows an abrupt change in shape and size at 61 °C. The transition temperature Tv became higher in an order: sodium chloride aqueous solution > water > acetic acid aqueous solution. In order to clarify Tv, we also investigated kinetics on cooking of rice grains by the rheological measurement. The time development of compliance of rice grains in compression (cooking curve) from 5 to 1440 min was measured in the range of cooking temperatures from 61 to 80°C. We found that Tv is the onset temperature to complete the cooking of rice. The cooking curve at the cooking temperature neighborhood Tv was approximated by the first order reaction with the two different rate constants. The faster and slower reactions were explained as indicating the plasticizing effect of water on rice grains, and mainly the gelatinization of the starch in rice grains, respectively.

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

    PubMed

    Zhuang, Hong; Savage, Elizabeth M

    2013-11-01

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

  13. Measurements of OH and HO2 yields from the gas phase ozonolysis of isoprene

    NASA Astrophysics Data System (ADS)

    Malkin, T. L.; Goddard, A.; Heard, D. E.; Seakins, P. W.

    2010-02-01

    The reactions of ozone with alkenes are an important source of hydroxyl (OH) radicals; however, quantification of their importance is hindered by uncertainties in the absolute OH yield. Hydroxyl radical yields for the gas-phase ozonolysis of isoprene are determined in this paper by four different methods: (1) The use of cyclohexane as an OH scavenger, and the production of cyclohexanone, (2) The use of 1,3,5-trimethylbenzene as an OH tracer, and the diminution in its concentration, (3) A kinetic method in which the OH yield was obtained by performing a series of pseudo-first-order experiments in the presence or absence of an OH scavenger (cyclohexane), (4) The OH and HO2 yields were determined by fitting the temporal OH and HO2 profiles following direct detection of absolute OH and HO2 concentrations by laser induced fluorescence at low pressure (Fluorescence Assay by Gas Expansion- FAGE). The following OH yields for the ozonolysis of isoprene were obtained, relative to alkene consumed, for each method: (1) Scavenger (0.25±0.04), (2) Tracer (0.25±0.03), (3) Kinetic study (0.27±0.02), and (4) Direct observation (0.26±0.02), the error being one standard deviation. An averaged OH yield of 0.26±0.02 is recommended at room temperature and atmospheric pressure and this result is compared with recent literature determinations. The HO2 yield was directly determined for the first time using FAGE to be 0.26±0.03.

  14. Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

    PubMed Central

    Greiff, Kirsti; Mathiassen, John Reidar; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida G.

    2015-01-01

    The European diet today generally contains too much sodium (Na+). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with reduced sodium content. Traditional sensorial evaluation and objective multimodal machine vision were used. The salt content in the hams was decreased from 3.4% to 1.4%, and 25% of the Na+ was replaced by K+. The salt reduction had highest influence on the sensory attributes salty taste, after taste, tenderness, hardness and color hue. The multimodal machine vision system showed changes in lightness, as a function of reduced salt content. Compared to the reference ham (3.4% salt), a replacement of Na+-ions by K+-ions of 25% gave no significant changes in WHC, moisture, pH, expressed moisture, the sensory profile attributes or the surface lightness and shininess. A further reduction of salt down to 1.7–1.4% salt, led to a decrease in WHC and an increase in expressible moisture. PMID:26422367

  15. Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.

    PubMed

    Greiff, Kirsti; Mathiassen, John Reidar; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida G

    2015-01-01

    The European diet today generally contains too much sodium (Na(+)). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with reduced sodium content. Traditional sensorial evaluation and objective multimodal machine vision were used. The salt content in the hams was decreased from 3.4% to 1.4%, and 25% of the Na(+) was replaced by K(+). The salt reduction had highest influence on the sensory attributes salty taste, after taste, tenderness, hardness and color hue. The multimodal machine vision system showed changes in lightness, as a function of reduced salt content. Compared to the reference ham (3.4% salt), a replacement of Na(+)-ions by K(+)-ions of 25% gave no significant changes in WHC, moisture, pH, expressed moisture, the sensory profile attributes or the surface lightness and shininess. A further reduction of salt down to 1.7-1.4% salt, led to a decrease in WHC and an increase in expressible moisture.

  16. Measurement of the K{sup +}{yields}{pi}{sup +}{nu}{nu} branching ratio

    SciTech Connect

    Adler, S.; Atiya, M.; Bhuyan, B.; Chiang, I-H.; Diwan, M. V.; Frank, J. S.; Haggerty, J.; Jaffe, D. E.; Kettell, S. H.; Li, K. K.; Littenberg, L. S.; Redlinger, G.; Strand, R. C.; Viren, B.; Anisimovsky, V. V.; Ivashkin, A. P.; Khabibullin, M. M.; Khotjantsev, A. N.; Kudenko, Yu. G.; Mineev, O. V.

    2008-03-01

    Experiment E949 at Brookhaven National Laboratory studied the rare decay K{sup +}{yields}{pi}{sup +}{nu}{nu} and other processes with an exposure of 1.77x10{sup 12} K{sup +}'s. The data were analyzed using a blind analysis technique yielding one candidate event with an estimated background of 0.30{+-}0.03 events. Combining this result with the observation of two candidate events by the predecessor experiment E787 gave the branching ratio B(K{sup +}{yields}{pi}{sup +}{nu}{nu})=(1.47{sub -0.89}{sup +1.30})x10{sup -10}, consistent with the standard model prediction of (0.74{+-}0.20)x10{sup -10}. This is a more detailed report of results previously published [V. V. Anisimovsky et al., Phys. Rev. Lett. 93, 031801 (2004)].

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

    PubMed

    Zahr, Rola; Sibeko, Lindiwe

    2017-03-01

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

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

    PubMed

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

    2014-09-01

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

  19. Measurement of the Branching Fraction and CP Content for the Decay B o yields D (sup asterisk +) D (sup asterisk -)

    NASA Astrophysics Data System (ADS)

    Roberts, D.

    2002-03-01

    We report a measurement of the branching fraction of the decay B o yields D (sup asterisk +) D (sup asterisk -) and of the CP-odd component of its final state using the BABAR detector. With data corresponding to an integrated luminosity of 20.4 fb to the minus 1 power collected at the gamma(4S) resonance during 1999-2000, we have reconstructed 38 candidate signal events in the mode B o yields D (sup asterisk +) D (sup asterisk -) with an estimated background of 6.2 + or - 0.5 events. From these events, we determine the branching fraction to be beta B o yields D (sup asterisk +) D (sup asterisk -) = (8.3+ or -1.6(stat) + or - 1.2(syst)) X 10 to the minus 4th power. The measured CP-odd fraction of the final state is 0.22 + or - 0.18(stat) + or - 0.03(syst).

  20. Evaluation of measured and simulated cotton water use and yield under full and deficit irrigation

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The AquaCrop model simulates crop growth, water use, yield, and water use efficiency of several crops including cotton. The model is intended to be useful for irrigation planning and management, and it attempts to balance simplicity and accuracy so that it can be applied in locations where weather a...

  1. Implementation Science to Accelerate Clean Cooking for Public Health

    PubMed Central

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

    2017-01-01

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

  2. Emissions from cooking microwave popcorn.

    PubMed

    Rosati, Jacky A; Krebs, Kenneth A; Liu, Xiaoyu

    2007-01-01

    This study characterized chemicals released into a chamber in the process of cooking microwave popcorn. Seventeen types of microwave popcorn from eight different brands were studied. The work proceeded in two phases: phase one investigated chemicals emitted during popping and opening, phase two investigated chemicals emitted at discrete intervals from 0-40 minutes post-pop opening. The research was performed using a microwave oven enclosed in a chamber with ports for air sampling of particulate matter (PM) and volatile organic compounds (VOCs). VOCs in the air samples were identified and quantified using gas chromatography/mass spectrometry (GC/MS). PM was characterized using both an aerodynamic particle sizer (APS) and a scanning mobility particle sizer (SMPS) to cover a full range of emitted sizes. The compounds measured during popping and opening included butter flavoring components such as diacetyl, butyric acid, acetoin, propylene glycol, 2-nonanone, and triacetin and bag components such as p-xylene and perfluorinated alcohol 8:2 telomer. The greatest chemical quantity is emitted when the bag is opened post-popping; more than 80% of the total chemical emissions occur at this time.

  3. Absolute prompt-gamma yield measurements for ion beam therapy monitoring

    NASA Astrophysics Data System (ADS)

    Pinto, M.; Bajard, M.; Brons, S.; Chevallier, M.; Dauvergne, D.; Dedes, G.; De Rydt, M.; Freud, N.; Krimmer, J.; La Tessa, C.; Létang, J. M.; Parodi, K.; Pleskač, R.; Prieels, D.; Ray, C.; Rinaldi, I.; Roellinghoff, F.; Schardt, D.; Testa, E.; Testa, M.

    2015-01-01

    Prompt-gamma emission detection is a promising technique for hadrontherapy monitoring purposes. In this regard, obtaining prompt-gamma yields that can be used to develop monitoring systems based on this principle is of utmost importance since any camera design must cope with the available signal. Herein, a comprehensive study of the data from ten single-slit experiments is presented, five consisting in the irradiation of either PMMA or water targets with lower and higher energy carbon ions, and another five experiments using PMMA targets and proton beams. Analysis techniques such as background subtraction methods, geometrical normalization, and systematic uncertainty estimation were applied to the data in order to obtain absolute prompt-gamma yields in units of prompt-gamma counts per incident ion, unit of field of view, and unit of solid angle. At the entrance of a PMMA target, where the contribution of secondary nuclear reactions is negligible, prompt-gamma counts per incident ion, per millimetre and per steradian equal to (124 ± 0.7stat ± 30sys) × 10-6 for 95 MeV u-1 carbon ions, (79 ± 2stat ± 23sys) × 10-6 for 310 MeV u-1 carbon ions, and (16 ± 0.07stat ± 1sys) × 10-6 for 160 MeV protons were found for prompt gammas with energies higher than 1 MeV. This shows a factor 5 between the yields of two different ions species with the same range in water (160 MeV protons and 310 MeV u-1 carbon ions). The target composition was also found to influence the prompt-gamma yield since, for 300/310 MeV u-1 carbon ions, a 42% greater yield ((112 ± 1stat ± 22sys) × 10-6 counts ion-1 mm-1 sr-1) was obtained with a water target compared to a PMMA one.

  4. The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls.

    PubMed

    Pietrasik, Z; Shand, P J

    2003-10-01

    The combined influence of quantity and timing of water/sodium chloride/phosphate addition on quality characteristics of beef rolls processed with 25 or 50% brine level was investigated. Properties of beef rolls were determined by measuring hydration and textural characteristics. The higher level of brine addition (50%) had detrimental effects on product water binding and textural characteristics. Late addition of brine/water during tumbling (i.e. during the last hour) resulted in rolls which were less hard, chewy and elastic, and had poorer water holding properties. Addition of brine in two parts favourably affected hydration properties and thermal stability, yielding lower cooking loss and purge and higher WHC, irrespective of level of brine addition. It also increased hardness and chewiness and improved springiness, cohesiveness and bind of cooked beef rolls.

  5. Fluorescence quantum yield measurements of fluorescent proteins: a laboratory experiment for a biochemistry or molecular biophysics laboratory course.

    PubMed

    Wall, Kathryn P; Dillon, Rebecca; Knowles, Michelle K

    2015-01-01

    Fluorescent proteins are commonly used in cell biology to assess where proteins are within a cell as a function of time and provide insight into intracellular protein function. However, the usefulness of a fluorescent protein depends directly on the quantum yield. The quantum yield relates the efficiency at which a fluorescent molecule converts absorbed photons into emitted photons and it is necessary to know for assessing what fluorescent protein is the most appropriate for a particular application. In this work, we have designed an upper-level, biochemistry laboratory experiment where students measure the fluorescence quantum yields of fluorescent proteins relative to a standard organic dye. Four fluorescent protein variants, enhanced cyan fluorescent protein (ECFP), enhanced green fluorescent protein (EGFP), mCitrine, and mCherry, were used, however the methods described are useful for the characterization of any fluorescent protein or could be expanded to fluorescent quantum yield measurements of organic dye molecules. The laboratory is designed as a guided inquiry project and takes two, 4 hr laboratory periods. During the first day students design the experiment by selecting the excitation wavelength, choosing the standard, and determining the concentration needed for the quantum yield experiment that takes place in the second laboratory period. Overall, this laboratory provides students with a guided inquiry learning experience and introduces concepts of fluorescence biophysics into a biochemistry laboratory curriculum.

  6. Domestic Cooking and Food Skills: A Review.

    PubMed

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

    2015-11-30

    Domestic cooking skills (CS) and food skills (FS) encompass multiple components, yet there is a lack of consensus on their constituent parts, inter-relatedness or measurement, leading to limited empirical support for their role in influencing dietary quality. This review assessed the measurement of CS and FS in adults (>16 years); critically examining study designs, psychometric properties of measures, theoretical basis and associations of CS/FS with diet. Electronic databases (PsychInfo), published reports and systematic reviews on cooking and home food preparation interventions (Rees et al. 2012 ; Reicks et al. 2014 ) provided 834 articles of which 26 met the inclusion criteria. Multiple CS/FS measures were identified across three study designs: qualitative; cross-sectional; and dietary interventions; conducted from 1998-2013. Most measures were not theory-based, limited psychometric data was available, with little consistency of items or scales used for CS/FS measurements. Some positive associations between CS/FS and FV intake were reported; though lasting dietary changes were uncommon. The role of psycho-social (e.g., gender, attitudes) and external factors (e.g. food availability) on CS/FS is discussed. A conceptual framework of CS/FS components is presented for future measurement facilitation, which highlights the role for CS/FS on food-related behaviour and dietary quality. This will aid future dietary intervention design.

  7. Instrumentation of Slow Cook-Off Events

    NASA Astrophysics Data System (ADS)

    Sandusky, H. W.; Chambers, G. P.

    2002-07-01

    An arrangement was developed for validating models of slow cook-off. Experiments were conducted on the explosive PBXN-109 with measurements of temperature, pressure, and volume until the onset of reaction; and measurements of case velocity and blast overpressure during reaction. The goal is to relate changes in the energetic material during heating with time and position for onset of reaction plus reaction violence as a function of sample size, confinement, gas sealing, and heating profile. A mild range of reactions occurred as evidenced by fragmentation of the confinement into mostly large pieces; however, at the highest confinement no sample was recovered.

  8. Absolute prompt-gamma yield measurements for ion beam therapy monitoring.

    PubMed

    Pinto, M; Bajard, M; Brons, S; Chevallier, M; Dauvergne, D; Dedes, G; De Rydt, M; Freud, N; Krimmer, J; La Tessa, C; Létang, J M; Parodi, K; Pleskač, R; Prieels, D; Ray, C; Rinaldi, I; Roellinghoff, F; Schardt, D; Testa, E; Testa, M

    2015-01-21

    Prompt-gamma emission detection is a promising technique for hadrontherapy monitoring purposes. In this regard, obtaining prompt-gamma yields that can be used to develop monitoring systems based on this principle is of utmost importance since any camera design must cope with the available signal. Herein, a comprehensive study of the data from ten single-slit experiments is presented, five consisting in the irradiation of either PMMA or water targets with lower and higher energy carbon ions, and another five experiments using PMMA targets and proton beams. Analysis techniques such as background subtraction methods, geometrical normalization, and systematic uncertainty estimation were applied to the data in order to obtain absolute prompt-gamma yields in units of prompt-gamma counts per incident ion, unit of field of view, and unit of solid angle. At the entrance of a PMMA target, where the contribution of secondary nuclear reactions is negligible, prompt-gamma counts per incident ion, per millimetre and per steradian equal to (124 ± 0.7stat ± 30sys) × 10(-6) for 95 MeV u(-1) carbon ions, (79 ± 2stat ± 23sys) × 10(-6) for 310 MeV u(-1) carbon ions, and (16 ± 0.07stat ± 1sys) × 10(-6) for 160 MeV protons were found for prompt gammas with energies higher than 1 MeV. This shows a factor 5 between the yields of two different ions species with the same range in water (160 MeV protons and 310 MeV u(-1) carbon ions). The target composition was also found to influence the prompt-gamma yield since, for 300/310 MeV u(-1) carbon ions, a 42% greater yield ((112 ± 1stat ± 22sys) × 10(-6) counts ion(-1) mm(-1) sr(-1)) was obtained with a water target compared to a PMMA one.

  9. Percent-level accuracy in measuring photoionisation yields and peak intensities for intense few-cycle laser pulses

    NASA Astrophysics Data System (ADS)

    Kielpinski, David; Wallace, W. C.; Ghafur, O.; Calvert, J. E.; Khurmi, C.; Laban, D. E.; Litvinyuk, I. V.; Sang, R. T.; Bartschat, K.; Grum-Grzhimailo, A. N.; Wells, D.; Quiney, H. M.; Tong, X. M.

    2014-05-01

    The correct interpretation of experimental results in strong-field physics depends critically on both the measurement precision and on accurate knowledge of the laser peak intensity. We have accurately measured the photoionization yields of atomic hydrogen (H) and molecular hydrogen (H2) in intense, few-cycle laser pulses, and compared them against various theoretical models. From our comparison with highly precise numerical solutions of the three-dimensional (3D) time-dependent Schrödinger equation (TDSE), we have derived an intensity calibration standard accurate to better than 3%. This standard is easily usable in any strong-field physics experiment capable of measuring photoionization yields. Supported by AFOSR and the Australian Research Council.

  10. Quantum yield measurements of light-induced H₂ generation in a photosystem I-[FeFe]-H₂ase nanoconstruct.

    PubMed

    Applegate, Amanda M; Lubner, Carolyn E; Knörzer, Philipp; Happe, Thomas; Golbeck, John H

    2016-01-01

    The quantum yield for light-induced H2 generation was measured for a previously optimized bio-hybrid cytochrome c 6-crosslinked PSI(C13G)-1,8-octanedithiol-[FeFe]-H2ase(C97G) (PSI-H2ase) nanoconstruct. The theoretical quantum yield for the PSI-H2ase nanoconstruct is 0.50 molecules of H2 per photon absorbed, which equates to a requirement of two photons per H2 generated. Illumination of the PSI-H2ase nanoconstruct with visible light between 400 and 700 nm resulted in an average quantum yield of 0.10-0.15 molecules of H2 per photon absorbed, which equates to a requirement of 6.7-10 photons per H2 generated. A possible reason for the difference between the theoretical and experimental quantum yield is the occurrence of non-productive PSI(C13G)-1,8-octanedithiol-PSIC13G (PSI-PSI) conjugates, which would absorb light without generating H2. Assuming the thiol-Fe coupling is equally efficient at producing PSI-PSI conjugates as well as in producing PSI-H2ase nanoconstructs, the theoretical quantum yield would decrease to 0.167 molecules of H2 per photon absorbed, which equates to 6 photons per H2 generated. This value is close to the range of measured values in the current study. A strategy that purifies the PSI-H2ase nanoconstructs from the unproductive PSI-PSI conjugates or that incorporates different chemistries on the PSI and [FeFe]-H2ase enzyme sites could potentially allow the PSI-H2ase nanoconstruct to approach the expected theoretical quantum yield for light-induced H2 generation.

  11. Biodiesel from waste cooking oil in Mexico City.

    PubMed

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

    2015-08-01

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

  12. A New Neutron Time-of-Flight Detector for DT Yield and Ion-Temperature Measurements on OMEGA

    NASA Astrophysics Data System (ADS)

    Glebov, V. Yu.; Forrest, C. J.; Knauer, J. P.; Regan, S. P.; Sangster, T. C.; Stoeckl, C.

    2015-11-01

    A new neutron time-of-flight (nTOF) detector for DT yield and ion-temperature measurements in DT implosions on the OMEGA Laser System was designed, fabricated, tested, and calibrated. The goal of this detector is to provide a second line of sight for DT yield and ion-temperature measurements in the 1 ×1012 to 1014 yield range. The nTOF detector consists of a 40-mm-diam, 20-mm-thick BC-422Q(1%) scintillator coupled with a one-stage Photek PMT-140 photomultiplier tube. To avoid PMT saturation at high yields a neutral density filter ND1 is inserted between the scintillator and PMT. Both the scintillator and PMT are shielded from hard x rays by 5 mm of lead on all sides and 10 mm in the direction of the target. The nTOF detector is located at 15.8 m from target chamber center in the OMEGA Target Bay. The design details and calibration results of this nTOF detector in DT implosions on OMEGA will be presented. This material is based upon work supported by the Department of Energy National Nuclear Security Administration under Award Number DE-NA0001944.

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

    PubMed

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

    2009-01-01

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

  14. Length Dependent Thermal Conductivity Measurements Yield Phonon Mean Free Path Spectra in Nanostructures

    PubMed Central

    Zhang, Hang; Hua, Chengyun; Ding, Ding; Minnich, Austin J.

    2015-01-01

    Thermal conductivity measurements over variable lengths on nanostructures such as nanowires provide important information about the mean free paths (MFPs) of the phonons responsible for heat conduction. However, nearly all of these measurements have been interpreted using an average MFP even though phonons in many crystals possess a broad MFP spectrum. Here, we present a reconstruction method to obtain MFP spectra of nanostructures from variable-length thermal conductivity measurements. Using this method, we investigate recently reported length-dependent thermal conductivity measurements on SiGe alloy nanowires and suspended graphene ribbons. We find that the recent measurements on graphene imply that 70% of the heat in graphene is carried by phonons with MFPs longer than 1 micron. PMID:25764977

  15. Citric acid production in Yarrowia lipolytica SWJ-1b yeast when grown on waste cooking oil.

    PubMed

    Liu, Xiaoyan; Lv, Jinshun; Xu, Jiaxing; Zhang, Tong; Deng, Yuanfang; He, Jianlong

    2015-03-01

    In this study, citric acid was produced from waste cooking oil by Yarrowia lipolytica SWJ-1b. To get the maximal yield of citric acid, the compositions of the medium for citric acid production were optimized, and our results showed that extra nitrogen and magnesium rather than vitamin B1 and phosphate were needed for CA accumulation when using waste cooking oil. The results also indicated that the optimal initial concentration of the waste cooking oil in the medium for citric acid production was 80.0 g/l, and the ideal inoculation size was 1 × 10(7) cells/l of medium. We also reported that during 10-l fermentation, 31.7 g/l of citric acid, 6.5 g/l of isocitric acid, 5.9 g/l of biomass, and 42.1 g/100.0 g cell dry weight of lipid were attained from 80.0 g/l of waste cooking oil within 336 h. At the end of the fermentation, 94.6 % of the waste cooking oil was utilized by the cells of Y. lipolytica SWJ-1b, and the yield of citric acid was 0.4 g/g waste cooking oil, which suggested that waste cooking oil was a suitable carbon resource for citric acid production.

  16. In situ measurement of the ion incidence angle dependence of the ion-enhanced etching yield in plasma reactors

    SciTech Connect

    Belen, Rodolfo Jun; Gomez, Sergi; Kiehlbauch, Mark; Aydil, Eray S.

    2006-11-15

    The authors propose and demonstrate a technique to determine the ion incidence angle dependence of the ion-enhanced etching yield under realistic plasma conditions and in situ in an arbitrary plasma reactor. The technique is based on measuring the etch rate as a function of position along the walls of features that initially have nearly semicircular cross sections. These initial feature shapes can be easily obtained by wet or isotropic plasma etching of holes patterned through a mask. The etch rate as a function of distance along the feature profile provides the etching yield as a function of the ion incidence angle. The etch rates are measured by comparing digitized scanning electron micrograph cross sections of the features before and after plasma etching in gas mixtures of interest. The authors have applied this technique to measure the ion incidence angle dependence of the Si etching yield in HBr, Cl{sub 2}, SF{sub 6}, and NF{sub 3} plasmas and binary mixtures of SF{sub 6} and NF{sub 3} with O{sub 2}. Advantages and limitations of this method are also discussed.

  17. Improved measurement of the electroweak penguin process B{yields}X{sub s}l{sup +}l{sup -}

    SciTech Connect

    Iwasaki, M.; Itoh, K.; Aihara, H.; Abe, K.; Adachi, I.; Gershon, T.; Haba, J.; Hastings, N.C.; Hazumi, M.; Ishikawa, A.; Itoh, R.; Katayama, N.; Kichimi, H.; Nakamura, I.; Nakao, M.; Nakazawa, H.; Nishida, S.; Ozaki, H.; Sagawa, H.; Sakai, Y.

    2005-11-01

    We present an improved measurement of the branching fraction for the electroweak penguin process B{yields}X{sub s}l{sup +}l{sup -}, where l is an electron or a muon and X{sub s} is a hadronic system containing an s-quark. The measurement is based on a sample of 152x10{sup 6} {upsilon}(4S){yields}BB events collected with the Belle detector at the KEKB energy asymmetric e{sup +}e{sup -} collider. The X{sub s} hadronic system is reconstructed from one K{sup {+-}} or K{sub S}{sup 0} and up to four pions, where at most one pion can be neutral. Averaging over both lepton flavors, the inclusive branching fraction is measured to be B(B{yields}X{sub s}l{sup +}l{sup -})=(4.11{+-}0.83(stat){sub -0.81}{sup +0.85}(syst))x10{sup -6} for M{sub l{sup +}}{sub l{sup -}}>0.2 GeV/c{sup 2}.

  18. Precise measurement of K-shell fluorescence yield in iridium: An improved test of internal-conversion theory

    SciTech Connect

    Nica, N.; Hardy, J.C.; Iacob, V.E.; Montague, J.R.; Trzhaskovskaya, M.B.

    2005-05-01

    We have measured the total intensity of K x rays relative to 129.4-keV {gamma} rays from decay of the second excited state in {sup 191}Ir. This (M1+E2) transition was observed following the {beta} decay of 15.4-d {sup 191}Os. Our measured ratio yields the result {alpha}{sub K}{omega}{sub K}=2.044(11). When combined with a recent measurement of the same ratio for the 80.2-keV M4 transition from {sup 193}Ir{sup m}, this result strongly confirms the need for the K-shell hole to be included in calculations of internal-conversion coefficients {alpha}{sub K}. Since the {alpha}{sub K} value calculated for the {sup 191}Ir transition is virtually independent of the hole treatment, our result also yields a model-independent value for the iridium fluorescence yield, {omega}{sub K}=0.954(9)

  19. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 7 2012-10-01 2012-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS (UNDER 100 GROSS TONS) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking...

  20. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 7 2013-10-01 2013-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS (UNDER 100 GROSS TONS) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking...

  1. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 7 2014-10-01 2014-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS (UNDER 100 GROSS TONS) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking...

  2. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 7 2011-10-01 2011-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS (UNDER 100 GROSS TONS) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking...

  3. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS (UNDER 100 GROSS TONS) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking...

  4. The Air Microwave Yield (AMY) experiment to measure the GHz emission from air shower plasmas

    NASA Astrophysics Data System (ADS)

    Alvarez-Muñiz, J.; Bohacova, M.; Cataldi, G.; Coluccia, M. R.; Creti, P.; De Mitri, I.; Di Giulio, C.; Engel, R.; Facal San Luis, P.; Iarlori, M.; Martello, D.; Monasor, M.; Perrone, L.; Petrera, S.; Privitera, P.; Riegel, M.; Rizi, V.; Rodriguez Fernandez, G.; Salamida, F.; Salina, G.; Settimo, M.; Smida, R.; Verzi, V.; Werner, F.; Williams, C.

    2013-06-01

    The AMY experiment aims to measure the Microwave Bremsstrahlung Radiation (MBR) emitted by air-showers secondary electrons accelerating in collisions with neutral molecules of the atmosphere. The measurements are performed at the Beam Test Facility (BTF) of Frascati INFN National Laboratories and the final purpose is to characterize the process to be used in a next generation detectors of ultra-high energy cosmic rays (up to 1020eV). We describe the experimental set-up and the first test measurement performed in November 2011.

  5. Conversion of waste cooking oil to jet biofuel with nickel-based mesoporous zeolite Y catalyst.

    PubMed

    Li, Tao; Cheng, Jun; Huang, Rui; Zhou, Junhu; Cen, Kefa

    2015-12-01

    Three types of zeolites (Meso-Y, SAPO-34, and HY) loaded with nickel were used to convert waste cooking oil to jet biofuel. Mesoporous zeolite Y exhibited a high jet range alkane selectivity of 53% and a proper jet range aromatic hydrocarbon selectivity of 13.4% in liquid fuel products. Reaction temperature was optimized to produce quality jet biofuel. Zeolite Meso-Y exhibited a high jet range alkane yield of 40.5% and a low jet range aromatic hydrocarbon yield of 11.3% from waste cooking oil at 400°C. The reaction pathway for converting waste cooking oil to jet biofuel was proposed. Experimental results showed that waste cooking oil mainly deoxygenated to heptadecane (C17H36) and pentadecane (C15H30) through the decarbonylation pathway for the first 3h. Long chain alkanes cracked into jet range alkanes (C8-C16). Cycloalkanes and aromatic hydrocarbons were produced through cyclization and dehydrogenation pathways.

  6. Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.

    PubMed

    Bittante, G; Cipolat-Gotet, C; Cecchinato, A

    2013-01-01

    Cheese yield (CY) is an important technological trait in the dairy industry, and the objective of this study was to estimate the genetic parameters of cheese yield in a dairy cattle population using an individual model-cheese production procedure. A total of 1,167 Brown Swiss cows belonging to 85 herds were sampled once (a maximum of 15 cows were sampled per herd on a single test day, 1 or 2 herds per week). From each cow, 1,500 mL of milk was processed according to the following steps: milk sampling and heating, culture addition, rennet addition, gelation-time recording, curd cutting, whey draining and sampling, wheel formation, pressing, salting in brine, weighing, and cheese sampling. The compositions of individual milk, whey, and curd samples were determined. Three measures of percentage cheese yield (%CY) were calculated: %CY(CURD), %CY(SOLIDS), and %CY(WATER), which represented the ratios between the weight of fresh curd, the total solids of the curd, and the water content of the curd, respectively, and the weight of the milk processed. In addition, 3 measures of daily cheese yield (dCY, kg/d) were defined, considering the daily milk yield. Three measures of nutrient recovery (REC) were computed: REC(FAT), REC(PROTEIN), and REC(SOLIDS), which represented the ratio between the weights of the fat, protein, and total solids in the curd, respectively, and the corresponding nutrient in the milk. Energy recovery, REC(ENERGY), represented the energy content of the cheese versus that in the milk. For statistical analysis, a Bayesian animal model was implemented via Gibbs sampling. The effects of parity (1 to ≥4), days in milk (6 classes), and laboratory vat (15 vats) were assigned flat priors; those of herd-test-date, animal, and residual were given Gaussian prior distributions. Intra-herd heritability estimates of %CY(CURD), %CY(SOLIDS), and %CY(WATER) ranged from 0.224 to 0.267; these were larger than the estimates obtained for milk yield (0.182) and milk fat

  7. Production of extremely low volatile organic compounds from biogenic emissions: Measured yields and atmospheric implications.

    PubMed

    Jokinen, Tuija; Berndt, Torsten; Makkonen, Risto; Kerminen, Veli-Matti; Junninen, Heikki; Paasonen, Pauli; Stratmann, Frank; Herrmann, Hartmut; Guenther, Alex B; Worsnop, Douglas R; Kulmala, Markku; Ehn, Mikael; Sipilä, Mikko

    2015-06-09

    Oxidation products of monoterpenes and isoprene have a major influence on the global secondary organic aerosol (SOA) burden and the production of atmospheric nanoparticles and cloud condensation nuclei (CCN). Here, we investigate the formation of extremely low volatility organic compounds (ELVOC) from O3 and OH radical oxidation of several monoterpenes and isoprene in a series of laboratory experiments. We show that ELVOC from all precursors are formed within the first minute after the initial attack of an oxidant. We demonstrate that under atmospherically relevant concentrations, species with an endocyclic double bond efficiently produce ELVOC from ozonolysis, whereas the yields from OH radical-initiated reactions are smaller. If the double bond is exocyclic or the compound itself is acyclic, ozonolysis produces less ELVOC and the role of the OH radical-initiated ELVOC formation is increased. Isoprene oxidation produces marginal quantities of ELVOC regardless of the oxidant. Implementing our laboratory findings into a global modeling framework shows that biogenic SOA formation in general, and ELVOC in particular, play crucial roles in atmospheric CCN production. Monoterpene oxidation products enhance atmospheric new particle formation and growth in most continental regions, thereby increasing CCN concentrations, especially at high values of cloud supersaturation. Isoprene-derived SOA tends to suppress atmospheric new particle formation, yet it assists the growth of sub-CCN-size primary particles to CCN. Taking into account compound specific monoterpene emissions has a moderate effect on the modeled global CCN budget.

  8. Recognition Memory Measures Yield Disproportionate Effects of Aging on Learning Face-Name Associations

    PubMed Central

    James, Lori E.; Fogler, Kethera A.; Tauber, Sarah K.

    2008-01-01

    No previous research has tested whether the specific age-related deficit in learning face-name associations that has been identified using recall tasks also occurs for recognition memory measures. Young and older participants saw pictures of unfamiliar people with a name and an occupation for each person, and were tested on a matching (in Experiment 1) or multiple-choice (in Experiment 2) recognition memory test. For both recognition measures, the pattern of effects was the same as that obtained using a recall measure: more face-occupation associations were remembered than face-name associations, young adults remembered more associated information than older adults overall, and older adults had disproportionately poorer memory for face-name associations. Findings implicate age-related difficulty in forming and retrieving the association between the face and the name as the primary cause of obtained deficits in previous name learning studies. PMID:18808254

  9. Recognition memory measures yield disproportionate effects of aging on learning face-name associations.

    PubMed

    James, Lori E; Fogler, Kethera A; Tauber, Sarah K

    2008-09-01

    No previous research has tested whether the specific age-related deficit in learning face-name associations that has been identified using recall tasks also occurs for recognition memory measures. Young and older participants saw pictures of unfamiliar people with a name and an occupation for each person, and were tested on a matching (in Experiment 1) or multiple-choice (in Experiment 2) recognition memory test. For both recognition measures, the pattern of effects was the same as that obtained using a recall measure: More face-occupation associations were remembered than face-name associations, young adults remembered more associated information than older adults overall, and older adults had disproportionately poorer memory for face-name associations. Findings implicate age-related difficulty in forming and retrieving the association between the face and the name as the primary cause of obtained deficits in previous name learning studies.

  10. Measurements of the branching fractions for B{sub (s)}{yields}D{sub (s)}{pi}{pi}{pi} and {Lambda}{sub b}{sup 0}{yields}{Lambda}{sub c}{sup +}{pi}{pi}{pi}

    SciTech Connect

    Aaij, R.; Bauer, Th.; Beuzekom, M. van; Carvalho Akiba, K.; Coco, V.; van Eijk, D.; Farinelli, C.; Heijne, V.; Hulsbergen, W.; Jans, E.; Jansen, F.; Koppenburg, P.; Kozlinskiy, A.; van Leerdam, J.; Merk, M.; Mous, I.; Oggero, S.; Pellegrino, A.; du Pree, T.; Storaci, B.

    2011-11-01

    Branching fractions of the decays H{sub b}{yields}H{sub c}{pi}{sup -}{pi}{sup +}{pi}{sup -} relative to H{sub b}{yields}H{sub c}{pi}{sup -} are presented, where H{sub b} (H{sub c}) represents B{sup 0} (D{sup +}), B{sup -} (D{sup 0}), B{sub s}{sup 0} (D{sub s}{sup +}), and {Lambda}{sub b}{sup 0} ({Lambda}{sub c}{sup +}). The measurements are performed with the LHCb detector using 35 pb{sup -1} of data collected at {radical}(s)=7 TeV. The ratios of branching fractions are measured to be [B(B{sup 0}{yields}D{sup +}{pi}{sup -}{pi}{sup +}{pi}{sup -})]/[B(B{sup 0}{yields}D{sup +}{pi}{sup -})]=2.38{+-}0.11{+-}0.21, [B(B{sup -}{yields}D{sup 0}{pi}{sup -}{pi}{sup +}{pi}{sup -})]/[B(B{sup -}{yields}D{sup 0}{pi}{sup -})]= 1.27{+-}0.06{+-}0.11, [B(B{sub s}{sup 0}{yields}D{sub s}{sup +}{pi}{sup -}{pi}{sup +}{pi}{sup -})]/[B(B{sub s}{sup 0}{yields}D{sub s}{sup +}{pi}{sup -})]=2.01{+-}0.37{+-}0.20, [B({Lambda}{sub b}{sup 0}{yields}{Lambda}{sub c}{sup +}{pi}{sup -} {pi}{sup +}{pi}{sup -})]/[B({Lambda}{sub b}{sup 0}{yields}{Lambda}{sub c}{sup +}{pi}{sup -})]=1.43{+-}0.16{+-}0.13 We also report measurements of partial decay rates of these decays to excited charm hadrons. These results are of comparable or higher precision than existing measurements.

  11. Active Sensor Reflectance Measurements of Corn Nitrogen Status and Yield Potential

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Use of active crop canopy sensor reflectance measurements of in-season corn (Zea mays L.) nitrogen (N) status for directing spatially-variable N applications has been advocated to improve N use efficiency. However, first it is necessary to confirm that active sensors can reliably assess N status. Ou...

  12. Mutagenic activity of heterocyclic amines in cooked foods

    SciTech Connect

    Felton, J.S.; Knize, M.G.; Dolbeare, F.A.

    1993-01-19

    Mutagenic heterocyclic amines are generated in foods when they are cooked at temperatures over 150[degrees]C. These compounds are present from 0.1 to 50 ppb depending on the food and the cooking conditions. These heterocyclic amines are not only present in cooked red meat, fish, chicken, and in baked and fried foods derived from grain. Mutagenicity of fried beef hamburgers cooked at 230[degrees]C is 800 [plus minus] 37 TA98 revertants per gram cooked weight. We measured 2-amino-3,8-dimethylimidazo(4,5-flquinoxaline (MelQx), 2-amino-3,4,8-trimethylimidazo[4,5-flquinoxaline (DiMeIQx), and 2-amino-3-methylimidazo[4,5-flquinoline (IQ) formation at this temperature and found 3.0 [plus minus] 2.0,1.0 [plus minus] 0.18, and 0.06 [plus minus] 0.03 ng/g, respectively. 2-amino-l-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was found at a higher concentration of 9.6 ng/g. We have shown these heterocyclic amines are capable of producing both reverse and forward mutations in Salmonella bacteria and forward mutations in Chinese Hamster Cells.

  13. Assessment of crop yield losses in Punjab and Haryana using two years of continuous in-situ ozone measurements

    NASA Astrophysics Data System (ADS)

    Sinha, B.; Singh Sangwan, K.; Maurya, Y.; Kumar, V.; Sarkar, C.; Chandra, B. P.; Sinha, V.

    2015-01-01

    In this study we use a high quality dataset of in-situ ozone measurements at a suburban site called Mohali in the state of Punjab to estimate ozone related crop yield losses for wheat, rice, cotton and maize for Punjab and the neighbouring state Haryana for the years 2011-2013. We inter-compare crop yield loss estimates according to different exposure metrics such as AOT40 and M7 for the two major crop growing seasons of Kharif (June-October) and Rabi (November-April) and establish a new crop yield exposure relationship for South Asian wheat and rice cultivars. These are a factor of two more sensitive to ozone induced crop yield losses compared to their European and American counterparts. Relative yield losses based on the AOT40 metrics ranged from 27-41% for wheat, 21-26% for rice, 9-11% for maize and 47-58% for cotton. Crop production losses for wheat amounted to 20.8 million t in fiscal year 2012-2013 and 10.3 million t in fiscal year 2013-2014 for Punjab and Haryana jointly. Crop production losses for rice totalled 5.4 million t in fiscal year 2012-2013 and 3.2 million t year 2013-2014 for Punjab and Haryana jointly. The Indian National Food Security Ordinance entitles ~ 820 million of India's poor to purchase about 60 kg of rice/wheat per person annually at subsidized rates. The scheme requires 27.6 Mt of wheat and 33.6 Mt of rice per year. Mitigation of ozone related crop production losses in Punjab and Haryana alone could provide >50% of the wheat and ~10% of the rice required for the scheme. The total economic cost losses in Punjab and Haryana amounted to USD 6.5 billion in the fiscal year 2012-2013 and USD 3.7 billion in the fiscal year 2013-2014. This economic loss estimate represents a very conservative lower limit based on the minimum support price of the crop, which is lower than the actual production costs. The upper limit for ozone related crop yield losses in entire India currently amounts to 3.5-20% of India's GDP. Mitigation of high surface ozone

  14. [The question of nickel release from stainless steel cooking pots].

    PubMed

    Vrochte, H; Schätzke, M; Dringenberg, E; Wölwer-Rieck, U; Büning-Pfaue, H

    1991-09-01

    For three items of foods (rhubarb, spinach, sauerkraut) the possible release of nickel (by means of AAS) was analysed, a release which may be caused by a possible corrosive effect of the concerned (oxalic-, milk-, vinegar-) acids (as well as common salt) within a normal domestic food-preparation. For this analysis stainless steel cooking pots of different manufacturers, various types and in a representative selection and quantity were taken into consideration; the detailed analyses were extended so far that clear statistical evaluations were possible. This method complies regulations for accuracy to determine traces of heavy metal. For all three analysed food-stuffs an identical result was reached that no nickel release from the stainless steel cooking pots into the food was found. Differences of the various stainless steel cooking pots with regard to their surfaces' quality or their origin (manufacturers) were not yielded, either. All detected concentrations of nickel are within the reach of the natural nickel content of the analysed food-stuffs and their amount is even much lower than other food's content of nickel. This leads up to the conclusion that the former view of a possible nickel release of stainless steel cooking pots has to be revised because these assumptions were not confirmed in the presented results of this analysis and therefore have to be regarded as not correct.

  15. HARP targets pion production cross section and yield measurements: Implications for MiniBooNE neutrino flux

    NASA Astrophysics Data System (ADS)

    Wickremasinghe, Don Athula Abeyarathna

    The prediction of the muon neutrino flux from a 71.0 cm long beryllium target for the MiniBooNE experiment is based on a measured pion production cross section which was taken from a short beryllium target (2.0 cm thick - 5% nuclear interaction length) in the Hadron Production (HARP) experiment at CERN. To verify the extrapolation to our longer target, HARP also measured the pion production from 20.0 cm and 40.0 cm beryllium targets. The measured production yields on targets of 50% and 100% nuclear interaction lengths in the kinematic rage of momentum from 0.75 GeV/c to 6.5 GeV/c and the range of angle from 30 mrad to 210 mrad are presented along with an update of the short target cross sections. The best fitted extended Sanford-Wang (SW) model parameterization for updated short beryllium target positive pion production cross section is presented. Yield measurements for all three targets are also compared with that from the Monte Carlo predictions in the MiniBooNE experiment for different SW parameterization. The comparisons of muon neutrino flux predictions for updated SW model is presented.

  16. HARP targets pion production cross section and yield measurements. Implications for MiniBooNE neutrino flux

    SciTech Connect

    Wickremasinghe, Don Athula Abeyarathna

    2015-07-01

    The prediction of the muon neutrino flux from a 71.0 cm long beryllium target for the MiniBooNE experiment is based on a measured pion production cross section which was taken from a short beryllium target (2.0 cm thick - 5% nuclear interaction length) in the Hadron Production (HARP) experiment at CERN. To verify the extrapolation to our longer target, HARP also measured the pion production from 20.0 cm and 40.0 cm beryllium targets. The measured production yields, d2Nπ± (p; θ )=dpd Ω, on targets of 50% and 100% nuclear interaction lengths in the kinematic rage of momentum from 0.75 GeV/c to 6.5 GeV/c and the range of angle from 30 mrad to 210 mrad are presented along with an update of the short target cross sections. The best fitted extended Sanford-Wang (SW) model parameterization for updated short beryllium target π+ production cross section is presented. Yield measurements for all three targets are also compared with that from the Monte Carlo predictions in the MiniBooNE experiment for different SW parameterization. The comparisons of vμ flux predictions for updated SW model is presented.

  17. Measurement of The Ion-induced Electron Yields From Thin Carbon Foils For Low-energy Ions

    NASA Astrophysics Data System (ADS)

    Allegrini, F.; Wimmer-Schweingruber, R. F.; Wurz, P.; Hohl, M.; Wieser, M.; Luethi, B.; Bochsler, P.

    Energetic ions passing thin carbon foils cause electron emission from the entrance and exit surface. Carbon foils are used in many Time-Of-Flight (TOF) solar wind mass spectrometers to produce the start pulse for TOF measurements. The number of emitted electrons depends on the energy of the incoming ion, its mass, and other parameters, and is known for only a few elements in the solar wind energy range. This number is of great importance in determining abundance ratios of different ele- ments using measurements of TOF mass spectrometers based on the carbon-foil tech- nique (such as the Ulysses/- and ACE/SWICS instruments, or SOHO/CELIAS/MTOF, -/CTOF, -/STOF, or WIND/MASS, or ACE/SWIMS). We have developed an appara- tus for measuring the ion-induced electron yields. We report measurements of the ion induced electron yields of H, O, N, Ne, Na, Ca, Ar, and Fe in the energy range from 0.15 to 60 keV/u for various foil thicknesses and initial charge states, and compare our results with the literature.

  18. Characterization of Cooking-Related Aerosols

    NASA Astrophysics Data System (ADS)

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

    2010-12-01

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

  19. Objective evaluation of whiteness of cooked rice and rice cakes using a portable spectrophotometer.

    PubMed

    Goto, Hajime; Asanome, Noriyuki; Suzuki, Keitaro; Sano, Tomoyoshi; Saito, Hiroshi; Abe, Yohei; Chuba, Masaru; Nishio, Takeshi

    2014-03-01

    The whiteness of cooked rice and rice cakes was evaluated using a portable spectrophotometer with a whiteness index (WI). Also, by using boiled rice for measurement of Mido values by Mido Meter, it was possible to infer the whiteness of cooked rice without rice cooking. In the analysis of varietal differences of cooked rice, 'Tsuyahime', 'Koshihikari' and 'Koshinokaori' showed high whiteness, while 'Satonoyuki' had inferior whiteness. The whiteness of rice cakes made from 'Koyukimochi' and 'Dewanomochi' was higher than the whiteness of those made from 'Himenomochi' and 'Koganemochi'. While there was a significant correlation (r = 0.84) between WI values and whiteness scores of cooked rice by the sensory test, no correlation was detected between the whiteness scores and Mido values, indicating that the values obtained by a spectrophotometer differ from those obtained by a Mido Meter. Thus, a spectrophotometer may be a novel device for measurement of rice eating quality.

  20. Light yield measurements of "finger" structured and unstructured scintillators after gamma and neutron irradiation

    NASA Astrophysics Data System (ADS)

    Afanasiev, S. V.; Boyarintsev, A. Yu.; Danilov, M. V.; Emeliantchik, I. F.; Ershov, Yu. V.; Golutvin, I. A.; Grinyov, B. V.; Ibragimova, E.; Levchuk, L. G.; Litomin, A. V.; Makankin, A. M.; Malakhov, A. I.; Moisenz, P. V.; Nuritdinov, I.; Popov, V. F.; Rusinov, V. Yu.; Shumeiko, N. M.; Smirnov, V. A.; Sorokin, P. V.; Tarkovskii, E. I.; Tashmetov, A.; Vasiliev, S. E.; Yuldashev, B.; Zamiatin, N. I.; Zhmurin, P. N.

    2016-05-01

    Plastic scintillators are often used as detectors in High Energy Physics (HEP), but have insufficient radiation hardness. Organization of better light collection inside a single detector may prolong operation life of scintillators. A finger-strip plastic scintillator option has many advantages to keep the excellent detector performance at high luminosity. Measurements assigned to show an advantage of a stripped detector vs. the un-stripped one in the range of increased absorbed doses and the smallest dose rates have been performed. This method has proved to be a good upgrade strategy.

  1. A review of current smoke constituent measurement activities and aspects of yield variability.

    PubMed

    Purkis, Stephen W; Meger, Michael; Wuttke, Roland

    2012-02-01

    An increasing number of initiatives to regulate cigarette smoke constituents beyond 'tar', nicotine and carbon monoxide are being launched. The objective of existing and proposed regulation is presumably either to gain a better understanding of product performance, to be able to discriminate between products, or to impose limits for selected constituents. However, without standardized analytical methods and measurement tolerances a meaningful comparison of data or verification against regulated limits is challenging if not impossible. Hence, an understanding of the validity and limitations of generated data is important for industry and regulators alike to avoid unjustified 'out-of-compliance' situations, and consequent competitive and reputational concerns for manufacturers. This paper reviews smoke constituent regulation and provides examples of technical challenges and good practice. It discusses approaches used to standardize measurements; the role of the International Organization for Standardization; factors influencing result variability and limitations and possible misinterpretations of generated data. If smoke constituents regulation is to be introduced, a standardized, science-based approach must be the pre-requisite for the generation and comparison of data. Potential analytical and technical issues must be resolved in discussion, both before and after the implementation of regulation, to the benefit of the public, regulators and manufacturers.

  2. Accuracy in Blood Glucose Measurement: What Will a Tightening of Requirements Yield?

    PubMed Central

    Heinemann, Lutz; Lodwig, Volker; Freckmann, Guido

    2012-01-01

    Nowadays, almost all persons with diabetes—at least those using antidiabetic drug therapy—use one of a plethora of meters commercially available for self-monitoring of blood glucose. The accuracy of blood glucose (BG) measurement using these meters has been presumed to be adequate; that is, the accuracy of these devices was not usually questioned until recently. Health authorities in the United States (Food and Drug Administration) and in other countries are currently endeavoring to tighten the requirements for the accuracy of these meters above the level that is currently stated in the standard ISO 15197. At first glance, this does not appear to be a problem and is hardly worth further consideration, but a closer look reveals a considerable range of critical aspects that will be discussed in this commentary. In summary, one could say that as a result of modern production methods and ongoing technical advances, the demands placed on the quality of measurement results obtained with BG meters can be increased to a certain degree. One should also take into consideration that the system accuracy (which covers many more aspects as the analytical accuracy) required to make correct therapeutical decisions certainly varies for different types of therapy. At the end, in addition to analytical accuracy, thorough and systematic training of patients and regular refresher training is important to minimize errors. Only under such circumstances will patients make appropriate therapeutic interventions to optimize and maintain metabolic control. PMID:22538158

  3. Energy Yield Determination of Concentrator Solar Cells using Laboratory Measurements: Preprint

    SciTech Connect

    Geisz, John F.; Garcia, Ivan; McMahon, William E.; Steiner, Myles A.; Ochoa, Mario; France, Ryan M.; Habte, Aron; Friedman, Daniel J.

    2015-09-14

    The annual energy conversion efficiency is calculated for a four junction inverted metamorphic solar cell that has been completely characterized in the laboratory at room temperature using measurements fit to a comprehensive optoelectronic model of the multijunction solar cells. A simple model of the temperature dependence is used to predict the performance of the solar cell under varying temperature and spectra characteristic of Golden, CO for an entire year. The annual energy conversion efficiency is calculated by integrating the predicted cell performance over the entire year. The effects of geometric concentration, CPV system thermal characteristics, and luminescent coupling are highlighted. temperature and spectra characteristic of Golden, CO for an entire year. The annual energy conversion efficiency is calculated by integrating the predicted cell performance over the entire year. The effects of geometric concentration, CPV system thermal characteristics, and luminescent coupling are highlighted.

  4. A convenient method for experimental determination of yields and isomeric ratios in photonuclear reactions measured by the activation technique

    NASA Astrophysics Data System (ADS)

    Kolev, D.; Dobreva, E.; Nenov, N.; Todorov, V.

    1995-02-01

    A generalized exact formula is derived for a determination of the experimental isomeric ratio in any incident particle activation. For the particular case, when the activity of the ground state results from the simultaneous decay of both states and can be conveniently measured, the appropriate modification of this formula is evaluated and applied to six photonuclear reactions induced by 43 MeV bremsstrahlung. The experimental isomeric yield ratios of (γ, 3n) 110m,gIn; (γ, p) (γ, pn), (γ, 2n2p) 117m,gIn; (γ, n) 164m,gHo and (γ, 3n) 162m,gHo are deduced.

  5. An innovative experimental setup for the measurement of sputtering yield induced by keV energy ions.

    PubMed

    Salou, P; Lebius, H; Benyagoub, A; Langlinay, T; Lelièvre, D; Ban-d'Etat, B

    2013-09-01

    An innovative experimental equipment allowing to study the sputtering induced by ion beam irradiation is presented. The sputtered particles are collected on a catcher which is analyzed in situ by Auger electron spectroscopy without breaking the ultra high vacuum (less than 10(-9) mbar), avoiding thus any problem linked to possible contamination. This method allows to measure the angular distribution of sputtering yield. It is now possible to study the sputtering of many elements such as carbon based materials. Preliminary results are presented in the case of highly oriented pyrolytic graphite and tungsten irradiated by an Ar(+) beam at 2.8 keV and 7 keV, respectively.

  6. Distributions of PM2.5 source strengths for cooking from the Research Triangle Park particulate matter panel study.

    PubMed

    Olson, David A; Burke, Janet M

    2006-01-01

    Emission rates, decay rates, and cooking durations are reported from continuous PM2.5 (particulate matter less than 2.5 microm) concentrations measured using personal DataRam nephelometers (1-min time resolution) from the Research Triangle Park (RTP) PM panel study. The study (n = 37 participants) included monitoring for 7 consecutive days in each of four consecutive seasons (summer 2000 through spring 2001). Cooking episodes (n = 411) were selected using time-activity diaries and criteria for cooking event duration, peak concentration level, and decay curve quality. Averaged across all cooking events, mean source strengths were 36 mg/min (median = 12 mg/min), mean decay rates were 0.27 h(-1) (0.17 h(-1)), and mean cooking durations were 11 min (7 min). Cooking events were further separated into one of seven categories representing cooking method: burned food (oven cooking, toaster, or stovetop cooking), grilling, microwave, toaster oven, frying, oven cooking, and stovetop cooking. The highest mean source strengths were identified from burned food (mean = 470 mg/min), grilling (173 mg/min), and frying (60 mg/ min); differences between both burned food and grilling compared with all remaining cooking methods were statistically significant. Source strengths, decay rates, and cooking durations were also compared by season and typical meal times (8:00 a.m., 12:00 p.m., and 6:00 p.m.); differences were generally not statistically significant for these cases. Mean source strengths using electric appliances were typically a factor of 2 greater than those using gas appliances for identical cooking methods (frying, oven cooking, or stovetop cooking), although in all cases the difference was not statistically significant. Distributions of source strengths and decay rates for cooking events were also compared among study subjects to assess both within- and between-subject variability. Each subject's distribution of source strengths during the study tended to be either lower

  7. Measurement of ratio R = (BR(D{sup 0}{yields}K{pi}{pi}{pi})/BR(D{sup 0}{yields}K{pi})) in {pi}{sup -}-Nucleus interactions at 500 GeV/c

    SciTech Connect

    Solano Salinas, C. J.; Paucarchuco, C.; Fernandez, A.; Sheaff, M.

    2007-10-26

    We report a very preliminary result on the measurement of the ratio of branching ratios, for two decays D{sup 0} meson, R = (BR(D{sup 0}{yields}K{pi}{pi}{pi})/BR(D{sup 0}{yields}K{pi})), using data from the E791 experiment. We find R = 1.96{+-}0.0286 (stat){+-}0.06 (sys). This is in agreement with and of similar precision to the current PDG average value 1.97{+-}0.09.

  8. Evaluation of texture differences among varieties of cooked quinoa.

    PubMed

    Wu, Geyang; Morris, Craig F; Murphy, Kevin M

    2014-11-01

    Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. 'Black,' 'Cahuil,' and 'Red Commercial' yielded harder texture, while '49ALC,' '1ESP,' and 'Col.#6197' showed softer texture. '49ALC,' '1ESP,' 'Col.#6197,' and 'QQ63' were more adhesive, while other varieties were not sticky. The texture profile correlated to physical--chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness (P < 0.07); breakdown was also negatively correlated with those TPA parameters (P < 0.09); final viscosity and setback were negatively correlated with the hardness, cohesiveness, gumminess, and chewiness (P < 0.05); setback was correlated with the adhesiveness as well (r = -0.63, P = 0.02). Onset gelatinization temperature (To ) was significantly positively correlated with all the texture profile parameters, and peak temperature (Tp ) was moderately correlated with cohesiveness, whereas neither conclusion temperature (Tc ) nor enthalpy correlated with the texture of cooked quinoa.

  9. Effect of erythorbic acid on cooked color in ground beef.

    PubMed

    Phillips, A L; Mancini, R; Sun, Q; Lynch, M P; Faustman, C

    2001-01-01

    Consumers often use the color of cooked ground beef as an indicator of doneness. For safety reasons, it is recommended that the center of ground beef products be heated to 71°C. In some instances beef may appear done before reaching 71°C, a condition termed premature browning (PMB). Ground beef (15% fat), with added erythorbic acid (ERY) at 0.04 and 0.06% was formed into patties, wrapped in oxygen permeable film, and stored in the dark at 4°C. Patties were stored for either 10 h or 58 h and then cooked to internal end point temperatures of 60, 66, 71 or 77°C. Internal cooked color L(∗), a(∗) and b(∗) values were measured. For beef patties stored 10 h, there was no effect of ERY on internal cooked color. After 58 h storage, ground beef with 0.04 and 0.06% ERY had higher a(∗) values than controls at 60°C (P<0.05). Beef with 0.04% ERY cooked to an internal temperature of 66°C had higher a(∗) values than 0.06% ERY and controls (P<0.05). There was no effect of ERY on color of beef patties cooked to 71 or 77°C. The presence of 0.04% ERY in ground beef patties stored 58 h appeared to maintain red color at internal temperatures of 60 and 66°C.

  10. Measurement of the K{sup +{yields}{pi}0{mu}+{nu}}{sub {mu}{gamma}}branching ratio

    SciTech Connect

    Adler, S.; Chiang, I-H.; Diwan, M. V.; Frank, J. S.; Haggerty, J. S.; Jaffe, D. E.; Jain, V.; Kettell, S. H.; Li, K. K.; Littenberg, L. S.; Ng, C.; Strand, R. C.; Witzig, C.; Bazarko, A. O.; Ito, M. M.; Meyers, P. D.; Shoemaker, F. C.; Stone, J. R.; Bergbusch, P. C.; Bryman, D. A.

    2010-05-01

    A measurement of the decay K{sup +{yields}{pi}0{mu}+{nu}}{sub {mu}{gamma}}has been performed with the E787 detector at Brookhaven National Laboratory. Forty events were observed in the signal region with the background expectation of (16.5{+-}2.7) events. The branching ratio was measured to be (1.58{+-}0.46(stat.){+-}0.08(syst.))x10{sup -5} in the kinematic region E{sub {gamma}>}30 MeV and {theta}{sub {mu}{gamma}>}20 deg., where E{sub {gamma}}is the energy of the emitted photon and {theta}{sub {mu}{gamma}}is the angle between the muon and the photon in the K{sup +} rest frame. The results were consistent with theoretical predictions.

  11. Note: measuring effects of Ar-ion cleaning on the secondary electron yield of copper due to electron impact.

    PubMed

    Zhang, Hai-Bo; Hu, Xiao-Chuan; Wang, Rui; Cao, Meng; Zhang, Na; Cui, Wan-Zhao

    2012-06-01

    In a measurement system of total secondary electron yield (SEY) with in situ ion cleaning, we investigate SEY characteristics of the Cu samples cleaned at different Ar-ion energies and cleaning time. Measured SEY data are compared with those before cleaning and simulated with the Monte Carlo method for an ideal surface of copper. We find that weakening the cleaning intensity, i.e., the ion energy or cleaning time, in some circumstances, can further reduce both the maximum SEY and the SEY at the high-energy end (>0.3 keV) of primary electrons, though the SEY is increased somewhat at the low-energy end. Accompanied by the analysis on the opposing contributions of contamination elimination and surface morphology to the SEY, this study thus provides a comprehensive insight into the effects of ion cleaning on the SEY in the investigation and suppression of secondary electron emission.

  12. Cook and Chill

    PubMed Central

    Deakin, Sherine; Steele, Dominic; Clarke, Sarah; Gribben, Cathryn; Bexley, Anne-Marie; Laan, Remmert; Kerr, David

    2015-01-01

    Background: Exposure to extreme temperature can affect the performance of blood glucose monitoring systems. The aim was to determine the non-equilibrated performance of these systems at extreme high and low temperatures that can occur in daily life. Methods: The performances of 5 test systems, (1) Abbott FreeStyle Freedom Lite, (2) Roche AccuChek Aviva, (3) Bayer Contour, (4) LifeScan OneTouch Verio, and (5) Sanofi BG Star, were compared after “cooking” (50°C for 1 hour) or “chilling” (−5°C for 1 hour) with room temperature controls (23°C) using whole blood with glucose concentrations of 50, 100, and 200 mg/dl. Results: The equilibration period (time from the end of incubation to when the test system is operational) was between 1 and 8 minutes, and each test system took between 15 and 30 minutes after incubation to obtain stable measurements at room temperature. Incubating the strips at −5°C or 50°C had little effect on the glucose measurement, whereas incubating the meters introduced bias in performance between 0 and 15 minutes but not subsequently, compared to room temperature controls and at all 3 glucose levels. Conclusions: Compensating technologies embedded within blood glucose monitoring systems studied here perform well at extreme temperatures. People with diabetes need to be alerted to this feature to avoid perceptions of malperformance of their devices and the possible inability to get blood glucose readings on short notice (eg, during time of suspected rapid change or before an unplanned meal). PMID:26292960

  13. Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.

    PubMed

    O'Sullivan, Maurice G; Le Floch, Sandrine; Kerry, Joseph P

    2015-03-01

    This study investigated the meat preparation effects prior to cooking on the sensory consumer quality of modified atmosphere (MA) packed (100ml CO2/100ml pack gas, 50ml O2:20ml CO2:30ml N2/100ml pack gas, 70ml O2:30ml CO2/100ml pack gas and 80ml O2:20ml CO2/100ml pack gas) striploin beef steak. Beef steaks were stored at 4°C for 7days (616lx) to simulate retail display conditions and tested by consumers (n=40) for appearance, liking of flavour, overall acceptability, juiciness, tenderness, oxidation flavour, off-flavour, and sourness of the resulting cooked meat. Additionally, TVC, pH, colour, drip loss, and cooking loss were measured. One steak from each of the experimental treatments was taken immediately from the respective MA packs and cooked before serving straight to consumers. A second steak from each pack was treated similarly, but left in ambient air for 30min prior to cooking and serving. Consumers perceived cooked steak from samples left for 30min prior to cooking as significantly (P<0.05) less sour tasting than those cooked immediately.

  14. The effect of cooking on veterinary drug residues in food: 2. levamisole.

    PubMed

    Rose, M D; Argent, L C; Shearer, G; Farrington, W H

    1995-01-01

    The heat stability of levamisole was investigated. Results obtained indicated that the drug was stable in boiling water at 100 degrees C, but unstable at 260 degrees C in cooking oil, with a half-life of about 5 minutes. The effect of cooking (microwaving, boiling, roasting, grilling and frying) on levamisole residues in a range of fortified and incurred tissue was studied. No evidence of instability was obtained in any of the cooking methods investigated. Most observed net changes fell within the limits of the precision of the method once allowance for weight loss during cooking was made to counter an apparent increase in concentration. Roasting was the only method of cooking where a net loss of levamisole was observed. Insufficient juices were produced to permit analysis in this instance. The net loss of levamisole in the cooked tissue was similar to that found with other cooking methods, where the levamisole lost was found in the cooking liquid or juices. An assessment of homogeneity of the incurred tissue used in the investigation was made. The pig muscle was found not to be homogeneous with larger differences seen between different areas of the animal than within the same muscle. The findings of this investigation showed that data obtained from measurements on raw tissue are suitable for use in consumer exposure estimates and dietary intake calculations.

  15. Pressure Measurements in a PBX 9501 Gauged Acceptor When Impacted by a Steel Plate that is Accelerated by a Thermally Cooked Off PBX 9501 Charge

    SciTech Connect

    Forbes, J W; Garcia, F; Urtiew, P A; Vandersall, K S; Greenwood, D W; Tarver, C M

    2002-03-11

    Measuring the violence of a thermal explosion of a cased explosive is important for evaluating safety issues of explosive devices in fires. A sympathetic initiation scenario was studied here where a 9.0 cm diameter by 2.5 cm thick disc of PBX 9501 donor charge encased in a 304 stainless steel assembly was heated on top and bottom flat surfaces until it thermally exploded. The initial heating rate at the metal/explosive interface was 5 C per minute until it reaches 170 C; then this temperature is held for 35 minutes to allow temperature equilibration to within a few degrees throughout the explosive. The heating resumed at a rate of 1 C per minute until the PBX 9501 donor thermally exploded. A PBX 9501 acceptor charge with carbon resistor and manganin foil pressure gauges inserted at various depths was placed at a 10 cm standoff distance from the donor charge's top steel cover plate. Piezoelectric arrival time pins were placed in front of the acceptor surface to measure the velocity and shape of the impacting plate. The stainless steel cover plate of the donor charge had a nominal velocity of 0.55 {+-} 0.04 mm/{micro}s upon impact and was non-symmetrically warped. The impact of the tilted curved plate induced a three-dimensional compression wave into the acceptor. The rise times of the pressure waves were nominally 1.5 {micro}s with the closest carbon resistor gauges giving peak pressure of 10 kb that decayed to 3 kb for a wave run distance of 2.4 cm.

  16. Organoarsenical species contents in cooked seafood.

    PubMed

    Devesa, V; Súñer, M A; Algora, S; Vélez, D; Montoro, R; Jalón, M; Urieta, I; Macho, M L

    2005-11-02

    The organoarsenical species arsenobetaine (AB), arsenocholine (AC), tetramethylarsonium ion (TMA+), dimethylarsinic acid (DMA), and monomethylarsonic acid (MMA) were determined in 64 cooked seafood products (fish, bivalves, squid, crustaceans) included in a Total Diet Study carried out in the Basque Country (Spain). For cooking, various treatments were employed (grilling, roasting, baking, stewing, boiling, steaming, microwaving). The results obtained show that in cooked seafood AB is the major species, followed by DMA and TMA+. AC and MMA are minor species. The results in cooked seafood were compared with the arsenic species contents obtained for the same product raw. After cooking there was an increase in DMA for sardines and bivalves and an increase or appearance of TMA+ for meagrim, anchovy, Atlantic horse mackerel, and sardine. The data provided add to the very scant information available about organoarsenical species contents in cooked seafood.

  17. Exposure to open-fire cooking and cognitive performance in children.

    PubMed

    Munroe, Robert L; Gauvain, Mary

    2012-01-01

    We reexamined field data on cognitive performance in light of recent research that shows open-fire cooking--with its emission of harmful substances--to pose a risk to healthy physical development. Tests of three- to nine-year-old children in four communities around the world yielded evidence concerning block-building skills, memory, and the discernment of embedded figures. Naturalistic observations of these children were also undertaken in everyday settings. Open-fire cooking (as opposed to cooking on kerosene stoves) was associated with both lower cognitive performance and less frequent structured play at all ages. Although these correlational results do not reveal causal mechanisms, they are consistent with ideas about negative developmental consequences of exposure to open-fire cooking and suggest that research is needed on the effect on brain development of practices involving production of indoor smoke.

  18. Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake.

    PubMed

    Skog, K I; Johansson, M A; Jägerstad, M I

    1998-01-01

    Frying or grilling of meat and fish products may generate low ppb levels of mutagenic/carcinogenic heterocyclic amines (HAs). Many heterocyclic amines are formed via the Maillard reaction from creatine, free amino acids and monosaccharides; compounds naturally occurring in protein-rich foods of animal origin. The formation and yield of HAs are dependent on physical parameters, such as cooking temperature and time, cooking technique and equipment, heat and mass transport, and on chemical parameters, especially the precursors to HAs. This paper reviews the current knowledge on the formation of HAs in cooked foods and model systems, and summarizes data on the content of HAs in various cooked foods, and estimates of the dietary intake of HAs. It should be noted that the presence of carcinogens of other types in food (e.g. nitrosamines, aromatic amines, cholesterol oxide products) and that their generation during frying and grilling are outside the scope of this review.

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

    PubMed

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

    2016-01-01

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

  20. Assessment of crop yield losses in Punjab and Haryana using 2 years of continuous in situ ozone measurements

    NASA Astrophysics Data System (ADS)

    Sinha, B.; Singh Sangwan, K.; Maurya, Y.; Kumar, V.; Sarkar, C.; Chandra, B. P.; Sinha, V.

    2015-08-01

    In this study we use a high-quality data set of in situ ozone measurements at a suburban site called Mohali in the state of Punjab to estimate ozone-related crop yield losses for wheat, rice, cotton and maize for Punjab and the neighbouring state Haryana for the years 2011-2013. We intercompare crop yield loss estimates according to different exposure metrics, such as AOT40 (accumulated ozone exposure over a threshold of 40) and M7 (mean 7-hour ozone mixing ratio from 09:00 to 15:59), for the two major crop growing seasons of kharif (June-October) and rabi (November-April) and establish a new crop-yield-exposure relationship for southern Asian wheat, maize and rice cultivars. These are a factor of 2 more sensitive to ozone-induced crop yield losses compared to their European and American counterparts. Relative yield losses based on the AOT40 metrics ranged from 27 to 41 % for wheat, 21 to 26 % for rice, 3 to 5 % for maize and 47 to 58 % for cotton. Crop production losses for wheat amounted to 20.8 ± 10.4 million t in the fiscal year of 2012-2013 and 10.3 ± 4.7 million t in the fiscal year of 2013-2014 for Punjab and Haryana taken together. Crop production losses for rice totalled 5.4 ± 1.2 million t in the fiscal year of 2012-2013 and 3.2 ± 0.8 million t in the year 2013-2014 for Punjab and Haryana taken together. The Indian National Food Security Ordinance entitles ~ 820 million of India's poor to purchase about 60 kg of rice or wheat per person annually at subsidized rates. The scheme requires 27.6 Mt of wheat and 33.6 Mt of rice per year. The mitigation of ozone-related crop production losses in Punjab and Haryana alone could provide > 50 % of the wheat and ~ 10 % of the rice required for the scheme. The total economic cost losses in Punjab and Haryana amounted to USD 6.5 ± 2.2 billion in the fiscal year of 2012-2013 and USD 3.7 ± 1.2 billion in the fiscal year of 2013-2014. This economic loss estimate represents a very conservative lower limit based on

  1. Cognitive capacities for cooking in chimpanzees

    PubMed Central

    Warneken, Felix; Rosati, Alexandra G.

    2015-01-01

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

  2. Cognitive capacities for cooking in chimpanzees.

    PubMed

    Warneken, Felix; Rosati, Alexandra G

    2015-06-22

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

  3. Simultaneous saccharification and fermentation and economic evaluation of ultrasonic and jet cooking pretreatment of corn slurry.

    PubMed

    Montalbo-Lomboy, Melissa; Khanal, Samir Kumar; van Leeuwen, Johannes Hans; Raman, David Raj; Grewell, David

    2011-01-01

    The potential of ultrasonics to replace hydrocooking in corn-to-ethanol plants was examined in this study. Batch and continuous experiments were conducted on corn slurry with sonication at a frequency of 20 kHz. Batch mode used a catenoidal horn operated at an amplitude of 144 μm peak-to-peak (p–p) for 90 s. Continuous experiments used a donut horn operating at inner radius amplitude of 12 μm p–p. Jet-cooked samples from the same ethanol plant were compared with ultrasonicated samples. The highest starch-to-ethanol conversion was obtained by the jet-cooked samples with a yield of 74% of the theoretical yield. Batch and continuous sonication achieved 71.2% and 68% conversion, respectively, however, statistical analysis showed no significant difference between the jet cooking and ultrasonication. On the basis of the similar performance, an economic analysis was conducted comparing jet cooking and ultrasonic pretreatment. The analysis showed that the capital cost for the ultrasonics system was ~10 times higher compared to the capital cost of a hydrocooker. However,due to the large energy requirements of hydrocookers, the analysis showed lower total overall costs for continuous ultrasonication than that for jet cooking, assuming the current energy prices. Because of the high utility cost calculated for jet cooking, it is concluded that ultrasonication poses as a more economical option than jet cooking. Overall, the study shows that ultrasonics is a technically and economically viable alternative to jet cooking in dry-grind corn ethanol plant.

  4. Measurement procedure for absolute broadband infrared up-conversion photoluminescent quantum yields: Correcting for absorption/re-emission

    SciTech Connect

    MacDougall, Sean K. W.; Ivaturi, Aruna; Marques-Hueso, Jose; Richards, Bryce S.

    2014-06-15

    The internal photoluminescent quantum yield (iPLQY) – defined as the ratio of emitted photons to those absorbed – is an important parameter in the evaluation and application of luminescent materials. The iPLQY is rarely reported due to the complexities in the calibration of such a measurement. Herein, an experimental method is proposed to correct for re-emission, which leads to an underestimation of the absorption under broadband excitation. Although traditionally the iPLQY is measured using monochromatic sources for linear materials, this advancement is necessary for nonlinear materials with wavelength dependent iPLQY, such as the application of up-conversion to solar energy harvesting. The method requires an additional measurement of the emission line shape that overlaps with the excitation and absorption spectra. Through scaling of the emission spectrum, at the long wavelength edge where an overlap of excitation does not occur, it is possible to better estimate the value of iPLQY. The method has been evaluated for a range of nonlinear material concentrations and under various irradiances to analyze the necessity and boundary conditions that favor the proposed method. Use of this refined method is important for a reliable measurement of iPLQY under a broad illumination source such as the Sun.

  5. Photo-fission Product Yield Measurements at Eγ=13 MeV on 235U, 238U, and 239Pu

    NASA Astrophysics Data System (ADS)

    Tornow, W.; Bhike, M.; Finch, S. W.; Krishichayan, Fnu; Tonchev, A. P.

    2016-09-01

    We have measured Fission Product Yields (FPYs) in photo-fission of 235U, 238U, and 239Pu at TUNL's High-Intensity Gamma-ray Source (HI γS) using mono-energetic photons of Eγ = 13 MeV. Details of the experimental setup and analysis procedures will be discussed. Yields for approximately 20 fission products were determined. They are compared to neutron-induced FPYs of the same actinides at the equivalent excitation energies of the compound nuclear systems. In the future photo-fission data will be taken at Eγ = 8 . 0 and 10.5 MeV to find out whether photo-fission exhibits the same so far unexplained dependence of certain FPYs on the energy of the incident probe, as recently observed in neutron-induced fission, for example, for the important fission product 147Nd. Work supported by the U. S. Dept. of Energy, under Grant No. DE-FG02-97ER41033, and by the NNSA, Stewardship Science Academic Alliances Program, Grant No. DE-NA0001838 and the Lawrence Livermore, National Security, LLC under Contract No. DE-AC52-07NA27344.

  6. Capture Efficiency of Cooking-Related Fine and Ultrafine Particles by Residential Exhaust Hoods

    SciTech Connect

    Lunden, Melissa M.; Delp, William W.

    2014-06-05

    Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80percent. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38percent for low (51?68 L s-1) and 54?72percent for high (109?138 L s-1) settings. CEs for 0.3?2.0 ?m particles during front burner stir-frying were 3?11percent on low and 16?70percent on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80percent both for burner combustion products and for cooking-related particles.

  7. Capture efficiency of cooking-related fine and ultrafine particles by residential exhaust hoods.

    PubMed

    Lunden, M M; Delp, W W; Singer, B C

    2015-02-01

    Effective exhaust hoods can mitigate the indoor air quality impacts of pollutant emissions from residential cooking. This study reports capture efficiencies (CE) measured for cooking-generated particles for scripted cooking procedures in a 121-m3 chamber with kitchenette. CEs also were measured for burner produced CO2 during cooking and separately for pots and pans containing water. The study used four exhaust hoods previously tested by Delp and Singer (Environ. Sci. Technol., 2012, 46, 6167-6173). For pan-frying a hamburger over medium heat on the back burner, CEs for particles were similar to those for burner produced CO2 and mostly above 80%. For stir-frying green beans in a wok (high heat, front burner), CEs for burner CO2 during cooking varied by hood and airflow: CEs were 34-38% for low (51-68 l/s) and 54-72% for high (109-138 l/s) settings. CEs for 0.3-2.0 μm particles during front burner stir-frying were 3-11% on low and 16-70% on high settings. Results indicate that CEs measured for burner CO2 are not predictive of CEs of cooking-generated particles under all conditions, but they may be suitable to identify devices with CEs above 80% both for burner combustion products and for cooking-related particles.

  8. 9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food purposes after cooking. Carcasses and parts passed for cooking may be used for the preparation of meat...

  9. Captain Cook on poison fish.

    PubMed

    Doherty, Michael J

    2005-12-13

    On his second voyage of discovery, Captain James Cook charted much of the South Pacific. The journey was long, from 1772 to 1775. During the exploration, the geographic, ethnographic, and scientific variety provided no shortage of work for the accompanying naturalists, astronomers, navigators, and painters. Culinary discoveries included new species of fish, many of which were sketched, dressed, and ultimately eaten. The examined journals and correspondence document clinical poisonings after ingestion of two different species of fish. The clinical findings are described and likely represent ciguatera and tetrodotoxin poisonings. Mechanisms of these toxin's actions are discussed in light of more recent studies.

  10. Synthesis of methyl esters from waste cooking oil using construction waste material as solid base catalyst.

    PubMed

    Balakrishnan, K; Olutoye, M A; Hameed, B H

    2013-01-01

    The current research investigates synthesis of methyl esters by transesterification of waste cooking oil in a heterogeneous system, using barium meliorated construction site waste marble as solid base catalyst. The pretreated catalyst was calcined at 830 °C for 4h prior to its activity test to obtained solid oxide characterized by scanning electron microscopy/energy dispersive spectroscopy, BET surface area and pore size measurement. It was found that the as prepared catalyst has large pores which contributed to its high activity in transesterification reaction. The methyl ester yield of 88% was obtained when the methanol/oil molar ratio was 9:1, reaction temperature at 65 °C, reaction time 3h and catalyst/oil mass ratio of 3.0 wt.%. The catalyst can be reused over three cycles, offer low operating conditions, reduce energy consumption and waste generation in the production of biodiesel.

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

    PubMed

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

    2009-05-01

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

  12. Waste cooking oil as source for renewable fuel in Romania

    NASA Astrophysics Data System (ADS)

    Allah, F. Um Min; Alexandru, G.

    2016-08-01

    Biodiesel is non-toxic renewable fuel which has the potential to replace diesel fuel with little or no modifications in diesel engine. Waste cooking oil can be used as source to produce biodiesel. It has environmental and economic advantages over other alternative fuels. Biodiesel production from transesterification is affected by water content, type f alcohol, catalyst type and concentration, alcohol to oil ratio, temperature, reaction rate, pH, free fatty acid (FFA) and stirrer speed. These parameters and their effect on transesterification are discussed in this paper. Properties of biodiesel obtained from waste cooking oil are measured according to local standards by distributor and their comparison with European biodiesel standard is also given in this paper. Comparison has shown that these properties lie within the limits of the EN 14214 standard. Furthermore emission performance of diesel engine for biodiesel-diesel blends has resulted in reduction of greenhouse gas emissions. Romanian fuel market can ensure energy security by mixing fuel share with biodiesel produced from waste cooking oil. Life cycle assessment of biodiesel produced from waste cooking oil has shown its viability economically and environmentally.

  13. Radiation hydrolysate of tuna cooking juice with enhanced antioxidant properties

    NASA Astrophysics Data System (ADS)

    Choi, Jong-il; Sung, Nak-Yun; Lee, Ju-Woon

    2012-08-01

    Tuna protein hydrolysates are of increasing interest because of their potential application as a source of bioactive peptides. Large amounts of tuna cooking juice with proteins and extracts are produced during the process of tuna canning, and these cooking juice wastes cause environmental problems. Therefore, in this study, cooking juice proteins were hydrolyzed by irradiation for their utilization as functional additives. The degree of hydrolysis of tuna cooking juice protein increased from 0% to 15.1% at the absorbed doses of 50 kGy. To investigate the antioxidant activity of the hydrolysate, it was performed the ferric reducing antioxidant power (FRAP) assay, and the lipid peroxidation inhibitory and superoxide radical scavenging activities were measured. The FRAP values increased from 1470 μM to 1930 μM and IC50 on superoxide anion was decreased from 3.91 μg/mL to 1.29 μg/mL at 50 kGy. All of the antioxidant activities were increased in the hydrolysate, suggesting that radiation hydrolysis, which is a simple process that does not require an additive catalysts or an inactivation step, is a promising method for food and environmental industries.

  14. Blood detection in the spinal column of whole cooked chicken using an optical fibre based sensor system

    NASA Astrophysics Data System (ADS)

    Sheridan, C.; O'Farrell, M.; Lyons, W. B.; Lewis, E.; Flanagan, C.; Jackman, N.

    2005-01-01

    An optical fibre based sensor has been developed to aid the quality assurance of food cooked in industrial ovens by monitoring the product in situ as it cooks. The sensor measures the product colour as it cooks by examining the reflected visible light from the surface as well as the core of the product. This paper examines the use of the sensor for the detection of blood in the spinal area of cooked whole chickens. The results presented here show that the sensor can be successfully used for this purpose.

  15. 5. UPSTREAM (WEST) VIEW OF SPILLWAY, WITH COOKE DAM POND ...

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

    5. UPSTREAM (WEST) VIEW OF SPILLWAY, WITH COOKE DAM POND IN FOREGROUND AND NORTH EMBANKMENT (MI-98-A) AT LEFT. VIEW TO NORTHEAST. - Cooke Hydroelectric Plant, Spillway, Cook Dam Road at Au Sable River, Oscoda, Iosco County, MI

  16. Measurements of absolute delayed neutron yield and group constants in the fast fission of {sup 235}U and {sup 237}Np

    SciTech Connect

    Loaiza, D.J.; Brunson, G.; Sanchez, R.; Butterfield, K.

    1998-03-01

    The delayed neutron activity resulting from the fast induced fission of {sup 235}U and {sup 237}Np has been studied. The six-group decay constants, relative abundances, and absolute yield of delayed neutrons from fast fission of {sup 235}U and {sup 237}Np were measured using the Godiva IV fast assembly at the Los Alamos Critical Experiments Facility. The absolute yield measured for {sup 235}U was 0.0163 {+-} 0.0008 neutron/fission. This value compares very well with the well-established Keepin absolute yield of 0.0165 {+-} 0.0005. The absolute yield value measured for {sup 237}Np was 0.0126 {+-} 0.0007. The measured delayed neutron parameters for {sup 235}U are corroborated with period (e-folding time) versus reactivity calculations.

  17. On Journalistic Authority: The Janet Cooke Scandal.

    ERIC Educational Resources Information Center

    Eason, David L.

    1986-01-01

    Discusses how the Janet Cooke scandal stimulated journalists to reflect on changes that had occurred in the field since the 1960s and to consider the increasingly visible contradictions of their own authority. Describes how Cooke symbolized both the increased presence of minorities in journalism and changes in reporting conventions. (JD)

  18. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

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

  19. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

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

  20. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Cooking standards. 166.7 Section 166.7 Animals and Animal Products ANIMAL AND PLANT HEALTH INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE SWINE HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage...

  1. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

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

  2. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

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

  3. Physicochemical changes in nontraditional pasta during cooking

    Technology Transfer Automated Retrieval System (TEKTRAN)

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

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

    PubMed

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

    2016-12-01

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

  5. Prediction of retail beef yield and fat content from live animal and carcass measurements in Nellore cattle.

    PubMed

    Sakamoto, L S; Mercadante, M E Z; Bonilha, S F M; Branco, R H; Bonilha, E F M; Magnani, E

    2014-11-01

    Data from 156 Nellore males were used to develop equations for the prediction of retail beef yield and carcass fat content, expressed as kilograms and as a percentage, from live animal and carcass measurements. Longissimus muscle area and backfat and rump fat thickness were measured by ultrasound up to 5 d before slaughter and fasted live weight was determined 1 d before slaughter. The same traits were obtained after slaughter. The carcass edible portion (CEP in kg and CEP% in percentage; n = 116) was calculated by the sum of the edible portions of primal cuts: hindquarter, forequarter, and spare ribs. Trimmable fat from the carcass boning process, with the standardization of about 3 mm of fat on retail beef, was considered to be representative of carcass fat content. Most of the variation in CEP was explained by fasted live weight or carcass weight (R(2) of 0.92 and 0.96); the same occurred for CEP% (R(2) of 0.15 and 0.13), and for CEP, the inclusion of LM area and fat thickness reduced the equation bias (lower value of Mallow's Cp statistics). For trimmable fat, most variation could be explained by weight or rump fat thickness. In general, the equations developed from live animal measurements showed a predictive power similar to the equations using carcass measurements. In all cases, the traits expressed as kilograms were better predicted (R(2) of 0.39 to 0.96) than traits expressed as a percentage (R(2) of 0.08 to 0.42).

  6. Carbon Footprints for Food of Animal Origin: What are the Most Preferable Criteria to Measure Animal Yields?

    PubMed Central

    Flachowsky, Gerhard; Kamphues, Josef

    2012-01-01

    Simple Summary Greenhouse gas emissions from animal production are substantial contributors to global emissions. Therefore Carbon Footprints (CF) were introduced to compare emissions from various foods of animal origin. The CF for food of animal origin depends on a number of influencing factors such as animal species, type of production, feeding of animals, level of animal performance, system boundaries and output/endpoints of production. Milk and egg yields are more clearly defined animal outputs of production than food from slaughtered animals. Body weight gain, carcass weight gain, meat, edible fractions of carcass or edible protein are measurable outputs of slaughtered animals. The pros and contras of various outcomes under special consideration of edible protein are discussed in this paper. Abstract There are increasing efforts to determine the origin of greenhouse gas emissions caused by human activities (including food consumption) and to identify, apply and exploit reduction potentials. Low emissions are generally the result of increased efficiency in resource utilization. Considering climate related factors, the emissions of carbon dioxide, methane and laughing gas are summarized to so-called carbon footprints (CF). The CF for food of animal origin such as milk, eggs, meat and fish depend on a number of influencing factors such as animal species, type of production, feeding of animals, animal performance, system boundaries and outputs of production. Milk and egg yields are more clearly defined animal yields or outcomes of production than food from the carcasses of animals. Possible endpoints of growing/slaughter animals are body weight gain, carcass weight gain (warm or cold), meat, edible fractions or edible protein. The production of edible protein of animal origin may be considered as one of the main objectives of animal husbandry in many countries. On the other hand, the efficiency of various lines of production and the CF per product can also be

  7. Antioxidant properties of extracts from fermented and cooked seeds of Polish cultivars of Lathyrus sativus.

    PubMed

    Starzyńska-Janiszewska, Anna; Stodolak, Bożena; Jamróz, Małgorzata

    2008-07-15

    Antiradical and total antioxidant activities of extracts from raw, prepared for inoculation, fermented (tempeh) and cooked seeds of grass pea (Lathyrus sativus Krab and Derek cultivars) were measured. Tempeh fermentation with Rhizopus oligosporus resulted in higher scavenging activity towards DPPH and ABTS(+) radicals which correlated well with the content of total phenols. In Derek cultivar, fermentation caused a significant inhibition of linoleic acid oxidation by methanol extracts. In buffer extracts the highest TAA values were observed in raw seeds. Cooking of seeds lowered RSA values as compared to fermentation, especially for the DPPH assay. Methanol and buffer extracts from cooked seeds showed prooxidant activity towards linoleic acid.

  8. Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast.

    PubMed

    Sammel, L M; Claus, J R

    2007-12-01

    Calcium chloride (250, 500ppm) was examined for its ability to reduce the pink color defect induced by sodium nitrite (10ppm) and nicotinamide (1.0%) in cooked ground turkey in the presence and absence of sodium tripolyphosphate (0.25, 0.5%) and sodium citrate (0.5, 1.0%). The ability of tricalcium phosphate (0.1-0.5%) to reduce pink cooked color also was evaluated in ground turkey and both calcium chloride and tricalcium phosphate were tested for their effects on pink cooked color in whole breast muscle. The combination of calcium chloride and sodium tripolyphosphate, not calcium chloride alone, was necessary for a reduction in pink cooked color induced by nicotinamide. Subsequently, in the presence of phosphate, both calcium chloride and sodium citrate reduced pink cooked color and were most effective in combination. Tricalcium phosphate also was capable of reducing pink cooked color in ground turkey, however substituting tricalcium phosphate for sodium tripolyphosphate resulted in lower pH and cooking yields. Neither calcium chloride nor tricalcium phosphate was capable of reducing pink cooked color in whole turkey breast. Currently, a combination of sodium tripolyphosphate, calcium chloride, and sodium citrate represents the most suitable means for reducing or preventing the pink color defect in uncured ground turkey.

  9. Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham.

    PubMed

    Barbieri, Sara; Soglia, Francesca; Palagano, Rosa; Tesini, Federica; Bendini, Alessandra; Petracci, Massimiliano; Cavani, Claudio; Gallina Toschi, Tullia

    2016-11-01

    In this preliminary investigation, different commercial categories of Italian cooked pork hams have been characterized using an integrated approach based on both sensory and fast instrumental measurements. For these purposes, Italian products belonging to different categories (cooked ham, "selected" cooked ham and "high quality" cooked ham) were evaluated by sensory descriptive analysis and by the application of rapid tools such as image analysis by an "electronic eye" and texture analyzer. The panel of trained assessors identified and evaluated 10 sensory descriptors able to define the quality of the products. Statistical analysis highlighted that sensory characteristics related to appearance and texture were the most significant in discriminating samples belonged to the highest (high quality cooked hams) and the lowest (cooked hams) quality of the product whereas the selected cooked hams, showed intermediate characteristics. In particular, high quality samples were characterized, above all, by the highest intensity of pink intensity, typical appearance and cohesiveness, and, at the same time, by the lowest intensity of juiciness; standard cooked ham samples showed the lowest intensity of all visual attributes and the highest value of juiciness, whereas the intermediate category (selected cooked ham) was not discriminated from the other. Also physical-rheological parameters measured by electronic eye and texture analyzer were effective in classifying samples. In particular, the PLS model built with data obtained from the electronic eye showed a satisfactory performance in terms of prediction of the pink intensity and presence of fat attributes evaluated during the sensory visual phase. This study can be considered a first application of this combined approach that could represent a suitable and fast method to verify if the meat product purchased by consumer match its description in terms of compliance with the claimed quality.

  10. Food mutagens: The role of cooked food in genetic changes

    SciTech Connect

    1995-07-01

    Of all the toxic substances producing during cooking, the most important are likely to be the heterocyclic amines. For 17 years, LLNL researchers have been identifying these food mutagens, measuring their abundance in cooked foods typical of the Western diet, working to understand how they can trigger malignant tumors in laboratory animals that have been exposed to high mutagen doses, and estimating the importance of human exposures. Our success is largely a function of the interdisciplinary approach we have taken to quantify food mutagens and to study their biological effects. LLNL investigators were the first to identify five of the most important mutagens in heated food, including PhIP and DiMeIQx. We have shown that fried beef may be the most important single source of heterocyclic amines in the human diet and the PhIP accounts for most of the combined mass of mutagens in fried beef cooked well-done. Most nonmeat foods contain low or undetectable levels of these types of compounds, but some cooked protein-containing foods, such as those high in wheat gluten, have significant levels of unknown aromatic amine mutagens. Cooking time and temperature significantly affect the amounts of mutagens generated. For example, reducing the frying temperature of ground beef from 250 to 200{degrees}C lowers the mutagenic activity by six- to sevenfold. Microwave pretreatment of meat and discarding the liquid that is formed also greatly reduces the formation of heterocyclic amines. Our related work on dose and risk assessment will be described in a forthcoming article.

  11. Development of a “Fission-proxy” Method for the Measurement of 14-MeV Neutron Fission Yields at CAMS

    SciTech Connect

    Gharibyan, Narek

    2016-10-25

    Relative fission yield measurements were made for 50 fission products from 25.6±0.5 MeV alpha-induced fission of Th-232. Quantitative comparison of these experimentally measured fission yields with the evaluated fission yields from 14-MeV neutron-induced fission of U-235 demonstrates the feasibility of the proposed fission-proxy method. This new technique, based on the Bohr-independence hypothesis, permits the measurement of fission yields from an alternate reaction pathway (Th-232 + 25.6 MeV α → U-236* vs. U-235 + 14-MeV n → U-236*) given that the fission process associated with the same compound nucleus is independent of its formation. Other suitable systems that can potentially be investigated in this manner include (but are not limited to) Pu-239 and U-237.

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

    PubMed

    De Backer, Charlotte J S; Hudders, Liselot

    2016-01-01

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

  13. Effects of Bleaching by Nitrogen Deficiency on the Quantum Yield of Photosystem II in Synechocystis sp. PCC 6803 Revealed by Chl Fluorescence Measurements.

    PubMed

    Ogawa, Takako; Sonoike, Kintake

    2016-03-01

    Estimation of photosynthesis by Chl fluorescence measurement of cyanobacteria is always problematic due to the interference from respiratory electron transfer and from phycocyanin fluorescence. The interference from respiratory electron transfer could be avoided by the use of DCMU or background illumination by blue light, which oxidizes the plastoquinone pool that tends to be reduced by respiration. On the other hand, the precise estimation of photosynthesis in cells with a different phycobilisome content by Chl fluorescence measurement is difficult. By subtracting the basal fluorescence due to the phycobilisome and PSI, it becomes possible to estimate the precise maximum quantum yield of PSII in cyanobacteria. Estimated basal fluorescence accounted for 60% of the minimum fluorescence, resulting in a large difference between the 'apparent' yield and 'true' yield under high phycocyanin conditions. The calculated value of the 'true' maximum quantum yield of PSII was around 0.8, which was similar to the value observed in land plants. The results suggest that the cause of the apparent low yield reported in cyanobacteria is mainly ascribed to the interference from phycocyanin fluorescence. We also found that the 'true' maximum quantum yield of PSII decreased under nitrogen-deficient conditions, suggesting the impairment of the PSII reaction center, while the 'apparent' maximum quantum yield showed a marginal change under the same conditions. Due to the high contribution of phycocyanin fluorescence in cyanobacteria, it is essential to eliminate the influence of the change in phycocyanin content on Chl fluorescence measurement and to evaluate the 'true' photosynthetic condition.

  14. Opportunity at 'Cook Islands' (Stereo)

    NASA Technical Reports Server (NTRS)

    2009-01-01

    [figure removed for brevity, see original site] Left-eye view of a color stereo pair for PIA11854 [figure removed for brevity, see original site] Right-eye view of a color stereo pair for PIA11854

    NASA's Mars Exploration Rover Opportunity used its navigation camera to take the images combined into this full-circle view of the rover's surroundings during the 1,825th Martian day, or sol, of Opportunity's surface mission (March 12, 2009). North is at the top.

    This view combines images from the left-eye and right-eye sides of the navigation camera. It appears three-dimensional when viewed through red-blue glasses with the red lens on the left.

    The rover had driven half a meter (1.5 feet) earlier on Sol 1825 to fine-tune its location for placing its robotic arm onto an exposed patch of outcrop including a target area informally called 'Cook Islands.' On the preceding sol, Opportunity turned around to drive frontwards and then drove 4.5 meters (15 feet) toward this outcrop. The tracks from the SOl 1824 drive are visible near the center of this view at about the 11 o'clock position. For scale, the distance between the parallel wheel tracks is about 1 meter (about 40 inches). Opportunity had previously been driving backward as a strategy to redistribute lubrication in a wheel drawing more electrical current than usual.

    The outcrop exposure that includes 'Cook Islands' is visible just below the center of the image.

    The terrain in this portion of Mars' Meridiani Planum region includes dark-toned sand ripples and lighter-toned bedrock.

    This view is presented as a cylindrical-perspective projection with geometric seam correction.

  15. Low cost 3D-printing used in an undergraduate project: an integrating sphere for measurement of photoluminescence quantum yield

    NASA Astrophysics Data System (ADS)

    Tomes, John J.; Finlayson, Chris E.

    2016-09-01

    We report upon the exploitation of the latest 3D printing technologies to provide low-cost instrumentation solutions, for use in an undergraduate level final-year project. The project addresses prescient research issues in optoelectronics, which would otherwise be inaccessible to such undergraduate student projects. The experimental use of an integrating sphere in conjunction with a desktop spectrometer presents opportunities to use easily handled, low cost materials as a means to illustrate many areas of physics such as spectroscopy, lasers, optics, simple circuits, black body radiation and data gathering. Presented here is a 3rd year undergraduate physics project which developed a low cost (£25) method to manufacture an experimentally accurate integrating sphere by 3D printing. Details are given of both a homemade internal reflectance coating formulated from readily available materials, and a robust instrument calibration method using a tungsten bulb. The instrument is demonstrated to give accurate and reproducible experimental measurements of luminescence quantum yield of various semiconducting fluorophores, in excellent agreement with literature values.

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

    PubMed

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

    2015-12-01

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

  17. Fluorescence Quantum Yield Measurements of Fluorescent Proteins: A Laboratory Experiment for a Biochemistry or Molecular Biophysics Laboratory Course

    ERIC Educational Resources Information Center

    Wall, Kathryn P.; Dillon, Rebecca; Knowles, Michelle K.

    2015-01-01

    Fluorescent proteins are commonly used in cell biology to assess where proteins are within a cell as a function of time and provide insight into intracellular protein function. However, the usefulness of a fluorescent protein depends directly on the quantum yield. The quantum yield relates the efficiency at which a fluorescent molecule converts…

  18. Transgressive variation for yield components measured throughout the growth cycle of Jefferson rice (Oryza sativa) x O. rufipogon introgression lines

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Previous studies demonstrated alleles introduced into elite rice (Oryza sativa) cultivars from the wild ancestral species, O. rufipogon, enhanced yield and yield components as a result of transgressive variation. A study was conducted to unveil phenological and agronomic mechanisms that underlie in...

  19. Coal database for Cook Inlet and North Slope, Alaska

    USGS Publications Warehouse

    Stricker, Gary D.; Spear, Brianne D.; Sprowl, Jennifer M.; Dietrich, John D.; McCauley, Michael I.; Kinney, Scott A.

    2011-01-01

    This database is a compilation of published and nonconfidential unpublished coal data from Alaska. Although coal occurs in isolated areas throughout Alaska, this study includes data only from the Cook Inlet and North Slope areas. The data include entries from and interpretations of oil and gas well logs, coal-core geophysical logs (such as density, gamma, and resistivity), seismic shot hole lithology descriptions, measured coal sections, and isolated coal outcrops.

  20. Charged particles and cluster ions produced during cooking activities.

    PubMed

    Stabile, L; Jayaratne, E R; Buonanno, G; Morawska, L

    2014-11-01

    Previous studies showed that a significant number of the particles present in indoor air are generated by cooking activities, and measured particle concentrations and exposures have been used to estimate the related human dose. The dose evaluation can be affected by the particle charge level which is usually not considered in particle deposition models. To this purpose, in this paper we show, for the very first time, the electric charge of particles generated during cooking activities and thus extending the interest on particle charging characterization to indoor micro-environments, so far essentially focused on outdoors. Particle number, together with positive and negative cluster ion concentrations, was monitored using a condensation particle counter and two air ion counters, respectively, during different cooking events. Positively-charged particle distribution fractions during gas combustion, bacon grilling, and eggplant grilling events were measured by two Scanning Mobility Particle Sizer spectrometers, used with and without a neutralizer. Finally, a Tandem Differential Mobility Analyzer was used to measure the charge specific particle distributions of bacon and eggplant grilling experiments, selecting particles of 30, 50, 80 and 100 nm in mobility diameter. The total fraction of positively-charged particles was 4.0%, 7.9%, and 5.6% for gas combustion, bacon grilling, and eggplant grilling events, respectively, then lower than other typical outdoor combustion-generated particles.

  1. Precision measurement of B(D{sup +}{yields}{mu}{sup +}{nu}) and the pseudoscalar decay constant f{sub D{sup +}}

    SciTech Connect

    Eisenstein, B. I.; Karliner, I.; Mehrabyan, S.; Lowrey, N.; Selen, M.; White, E. J.; Wiss, J.; Mitchell, R. E.; Shepherd, M. R.; Besson, D.; Pedlar, T. K.; Cronin-Hennessy, D.; Gao, K. Y.; Hietala, J.; Kubota, Y.; Klein, T.; Lang, B. W.; Poling, R.; Scott, A. W.; Zweber, P.

    2008-09-01

    We measure the branching ratio of the purely leptonic decay of the D{sup +} meson with unprecedented precision as B(D{sup +}{yields}{mu}{sup +}{nu})=(3.82{+-}0.32{+-}0.09)x10{sup -4}, using 818 pb{sup -1} of data taken on the {psi}(3770) resonance with the CLEO-c detector at the CESR collider. We use this determination to derive a value for the pseudoscalar decay constant f{sub D{sup +}}, combining with measurements of the D{sup +} lifetime and assuming |V{sub cd}|=|V{sub us}|. We find f{sub D{sup +}}=(205.8{+-}8.5{+-}2.5) MeV. The decay rate asymmetry ({gamma}(D{sup +}{yields}{mu}{sup +}{nu})-{gamma}(D{sup -}{yields}{mu}{sup -}{nu})/{gamma}(D{sup +}{yields}{mu}{sup +}{nu})+{gamma}(D{sup -}{yields}{mu}{sup -}{nu}))=0.08{+-}0.08, consistent with no CP violation. We also set 90% confidence level upper limits on B(D{sup +}{yields}{tau}{sup +}{nu})<1.2x10{sup -3} and B(D{sup +}{yields}e{sup +}{nu})<8.8x10{sup -6}.

  2. Thermal imaging during infrared final cooking of semi-processed cylindrical meat product

    NASA Astrophysics Data System (ADS)

    Kor, Gamze; Icier, Filiz

    2016-11-01

    The temperature measurements during the infrared cooking of the semi-cooked cylindrical minced beef product (koefte) were taken by both contact (thermocouples) and non-contact (thermal imaging) techniques. The meat product was semi-cooked till its core temperature reached up to 75 °C by ohmic heating applied at 15.26 V/cm voltage gradient. Then, infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.7, 5.7 and 8.5 kW/m2), applied distances (10.5, 13.5 and 16.5 cm) and applied durations (4, 8 and 12 min). The average surface temperature increased as the heat flux and the applied duration increased but the applied distance decreased. The temperature distribution of the surface during infrared cooking was determined successfully by non-contact measurements. The temperature homogeneity varied between 0.77 and 0.86. The process condition of 8.5 kW/m2 for 8 min resulted in core temperature greater than 75 °C, which was essential for safe production of ready-to-eat (RTE) meat products. Thermal imaging was much more convenient method for minimizing the point measurement mistakes and determining temperature distribution images more clear and visual.

  3. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG)...

  4. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 7 2013-10-01 2013-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG)...

  5. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 7 2014-10-01 2014-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG)...

  6. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 7 2012-10-01 2012-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG)...

  7. 46 CFR 169.703 - Cooking and heating.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 7 2011-10-01 2011-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG)...

  8. Simultaneous measurement of the average ion-induced electron emission yield and the mean charge for isotachic ions in carbon foils

    NASA Astrophysics Data System (ADS)

    Arrale, A. M.; Zhao, Z. Y.; Kirchhoff, J. F.; Weathers, D. L.; McDaniel, F. D.; Matteson, S.

    1997-02-01

    Knowledge of the incident ion's atomic number (Z1) dependence of ion-induced electron emission yields can be the basis for a general understanding of ion-atom interaction phenomena and, in particular, for the design of Z1-sensitive detectors that could be useful, for example, in the separation of isobars in accelerator mass spectrometry. The Z1 dependence of ion-induced electron emission yields, γ, has been investigated using heavy ions C3+, O3+, F+3, Na3+, Al3+, Si3+, P3+, S3+, Cl3+, K3+, Ti3+, Cr3+, Mn4+, Fe4+, Co4+, Ni4+, Cu4+, Ga4+, As5+, Br5+, Ru7+, Ag7+, Sn7+, and I8+ of identical velocity (v=2v0, where v0 is the Bohr velocity) normally incident on 50 μg/cm2 sputter-cleaned carbon foils. Measured yields as a function of Z1 reveal an oscillatory behavior with pronounced maxima and minima. Contrary to previously reported yields that assumed a monotonically increasing empirical mean charge state for the exiting ion, the present work indicates the Z1 oscillations in the experimentally measured yields, a fact masked in previous work. The strong Z1 oscillations can only be observed by simultaneous measurement of the yield and the mean charge state.

  9. Accurate argon cluster-ion sputter yields: Measured yields and effect of the sputter threshold in practical depth-profiling by x-ray photoelectron spectroscopy and secondary ion mass spectrometry

    SciTech Connect

    Cumpson, Peter J.; Portoles, Jose F.; Barlow, Anders J.; Sano, Naoko

    2013-09-28

    Argon Gas Cluster-Ion Beam sources are likely to become widely used on x-ray photoelectron spectroscopy and secondary ion mass spectrometry instruments in the next few years. At typical energies used for sputter depth profiling the average argon atom in the cluster has a kinetic energy comparable with the sputter threshold, meaning that for the first time in practical surface analysis a quantitative model of sputter yields near threshold is needed. We develop a simple equation based on a very simple model. Though greatly simplified it is likely to have realistic limiting behaviour and can be made useful for estimating sputter yields by fitting its three parameters to experimental data. We measure argon cluster-ion sputter yield using a quartz crystal microbalance close to the sputter threshold, for silicon dioxide, poly(methyl methacrylate), and polystyrene and (along with data for gold from the existing literature) perform least-squares fits of our new sputter yield equation to this data. The equation performs well, with smaller residuals than for earlier empirical models, but more importantly it is very easy to use in the design and quantification of sputter depth-profiling experiments.

  10. Thermal Cook-off of an HMX Based Explosive: Pressure Gauge Experiments and Modeling

    SciTech Connect

    Urtiew, P A; Forbes, J W; Tarver, C M; Garcia, F; Greenwood, D W; Vandersall, K S

    2002-04-02

    Safety issues related to thermal cook-off are important for handling and storing explosive devices. Violence of event as a function of confinement is important for prediction of collateral events. There are major issues, which require an understanding of the following events: (1) transit to detonation of a pressure wave from a cook-off event, (2) sensitivity of HMX based explosives changes with thermally induced phase transitions and (3) the potential danger of neighboring explosive devices being affected by a cook-off reaction. Results of cook-off events of known size, confinement and thermal history allows for development and/or calibrating computer models for calculating events that are difficult to measure experimentally.

  11. Freeze-thaw and cooking effects on broiler breast fillets with extreme initial L* values.

    PubMed

    Galobart, J; Moran, E T

    2004-12-01

    Five hundred broiler males were grown to 56 d and processed under common terms. Front halves were deboned 24 h postmortem to obtain breast fillets, and CIELAB light reflectance was measured on the skin side of each fillet 24 h later. All fillets were bagged and frozen (-20 degrees C) for 5 mo. Then the fillets exhibiting the lowest (dark), median (normal), and highest (pale) L* values 48 h postmortem were thawed (3 d at 4 degrees C) and cooked (internal temperature 80 degrees C). Thawing reduced the L* value in the pale fillets and increased it in the dark ones, and cooking further increased L* value and reduced the differences in L*, a*, and b* between groups. Thawing and cooking losses were not affected by initial L* value until they were combined. Total losses increased with initial L*, which was in parallel with a lower increase in thickness after cooking.

  12. Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.).

    PubMed

    Lo Scalzo, Roberto; Fibiani, Marta; Francese, Gianluca; D'Alessandro, Antonietta; Rotino, Giuseppe L; Conte, Pellegrino; Mennella, Giuseppe

    2016-03-01

    Physico-chemical traits of three eggplant genotypes ("Tunisina", "Buia" and "L 305") were evaluated before and after two cooking treatments (grilling and boiling). Different genotypes revealed different changes after cooking, with "Tunisina" showing a better retention of phytochemicals with respect to other two genotypes. The main physical phenomena were water loss during grilling, and dry matter loss after boiling. Chlorogenic acid, the main phenolic in eggplant, resulted higher in grilled samples, while delphinidin glycosides resulted more retained in boiled samples. Glycoalkaloids, thiols and biogenic amines were generally stable, while 5-hydroxy-methyl-furfural was found only in grilled samples. Interestingly, Folin-Ciocalteu index and free radical scavenging capacity, measured with three different assays, were generally increased after cooking, with a greater formation of antioxidant substances in grilled samples. NMR relaxation experiments clarified the hypothesis about the changes of eggplant compounds in terms of decomposition of larger molecules and production of small ones after cooking.

  13. Cooking Up World-Class Training.

    ERIC Educational Resources Information Center

    Zemke, Ron

    1997-01-01

    The Culinary Institute of America (CIA), a training ground for aspiring chefs, is a sophisticated training organization that practices many philosophies and techniques, including team learning, training the whole cook, and training the trainer. (JOW)

  14. Cooking Potatoes: Experimentation and Mathematical Modeling.

    ERIC Educational Resources Information Center

    Chen, Xiao Dong

    2002-01-01

    Describes a laboratory activity involving a mathematical model of cooking potatoes that can be solved analytically. Highlights the microstructure aspects of the experiment. Provides the key aspects of the results, detailed background readings, laboratory procedures and data analyses. (MM)

  15. An approach to precise nitrogen management using hand-held crop sensor measurements and winter wheat yield mapping in a Mediterranean environment.

    PubMed

    Quebrajo, Lucía; Pérez-Ruiz, Manuel; Rodriguez-Lizana, Antonio; Agüera, Juan

    2015-03-06

    Regardless of the crop production system, nutrients inputs must be controlled at or below a certain economic threshold to achieve an acceptable level of profitability. The use of management zones and variable-rate fertilizer applications is gaining popularity in precision agriculture. Many researchers have evaluated the application of final yield maps and geo-referenced geophysical measurements (e.g., apparent soil electrical conductivity-ECa) as a method of establishing relatively homogeneous management zones within the same plot. Yield estimation models based on crop conditions at certain growth stages, soil nutrient statuses, agronomic factors, moisture statuses, and weed/pest pressures are a primary goal in precision agriculture. This study attempted to achieve the following objectives: (1) to investigate the potential for predicting winter wheat yields using vegetation measurements (the Normalized Difference Vegetation Index-NDVI) at the beginning of the season, thereby allowing for a yield response to nitrogen (N) fertilizer; and (2) evaluate the feasibility of using inexpensive optical sensor measurements in a Mediterranean environment. A field experiment was conducted in two commercial wheat fields near Seville, in southwestern Spain. Yield data were collected at harvest using a yield monitoring system (RDS Ceres II-volumetric meter) installed on a combine. Wheat yield and NDVI values of 3498 ± 481 kg ha(-1) and 0.67 ± 0.04 nm nm(-1) (field 1) and 3221 ± 531 kg ha(-1) and 0.68 ± 0.05 nm nm(-1) (field 2) were obtained. In both fields, the yield and NDVI exhibited a strong Pearson correlation, with r(xy) = 0.64 and p < 10(-4) in field 1 and r(xy) = 0.78 and p < 10(-4) in field 2. The preliminary results indicate that hand-held crop sensor-based N management can be applied to wheat production in Spain and has the potential to increase agronomic N-use efficiency on a long-term basis.

  16. An Approach to Precise Nitrogen Management Using Hand-Held Crop Sensor Measurements and Winter Wheat Yield Mapping in a Mediterranean Environment

    PubMed Central

    Quebrajo, Lucía; Pérez-Ruiz, Manuel; Rodriguez-Lizana, Antonio; Agüera, Juan

    2015-01-01

    Regardless of the crop production system, nutrients inputs must be controlled at or below a certain economic threshold to achieve an acceptable level of profitability. The use of management zones and variable-rate fertilizer applications is gaining popularity in precision agriculture. Many researchers have evaluated the application of final yield maps and geo-referenced geophysical measurements (e.g., apparent soil electrical conductivity-ECa) as a method of establishing relatively homogeneous management zones within the same plot. Yield estimation models based on crop conditions at certain growth stages, soil nutrient statuses, agronomic factors, moisture statuses, and weed/pest pressures are a primary goal in precision agriculture. This study attempted to achieve the following objectives: (1) to investigate the potential for predicting winter wheat yields using vegetation measurements (the Normalized Difference Vegetation Index—NDVI) at the beginning of the season, thereby allowing for a yield response to nitrogen (N) fertilizer; and (2) evaluate the feasibility of using inexpensive optical sensor measurements in a Mediterranean environment. A field experiment was conducted in two commercial wheat fields near Seville, in southwestern Spain. Yield data were collected at harvest using a yield monitoring system (RDS Ceres II-volumetric meter) installed on a combine. Wheat yield and NDVI values of 3498 ± 481 kg ha−1 and 0.67 ± 0.04 nm nm−1 (field 1) and 3221 ± 531 kg ha−1 and 0.68 ± 0.05 nm nm−1 (field 2) were obtained. In both fields, the yield and NDVI exhibited a strong Pearson correlation, with rxy = 0.64 and p < 10−4 in field 1 and rxy = 0.78 and p < 10−4 in field 2. The preliminary results indicate that hand-held crop sensor-based N management can be applied to wheat production in Spain and has the potential to increase agronomic N-use efficiency on a long-term basis. PMID:25756861

  17. Direct measurements of OH and other product yields from the HO2 + CH3C(O)O2 reaction

    NASA Astrophysics Data System (ADS)

    Winiberg, Frank A. F.; Dillon, Terry J.; Orr, Stephanie C.; Groß, Christoph B. M.; Bejan, Iustinian; Brumby, Charlotte A.; Evans, Matthew J.; Smith, Shona C.; Heard, Dwayne E.; Seakins, Paul W.

    2016-03-01

    The reaction CH3C(O)O2 + HO2 → CH3C(O)OOH + O2 (Reaction R5a), CH3C(O)OH + O3 (Reaction R5b), CH3 + CO2 + OH + O2 (Reaction R5c) was studied in a series of experiments conducted at 1000 mbar and (293 ± 2) K in the HIRAC simulation chamber. For the first time, products, (CH3C(O)OOH, CH3C(O)OH, O3 and OH) from all three branching pathways of the reaction have been detected directly and simultaneously. Measurements of radical precursors (CH3OH, CH3CHO), HO2 and some secondary products HCHO and HCOOH further constrained the system. Fitting a comprehensive model to the experimental data, obtained over a range of conditions, determined the branching ratios α(R5a) = 0.37 ± 0.10, α(R5b) = 0.12 ± 0.04 and α(R5c) = 0.51 ± 0.12 (errors at 2σ level). Improved measurement/model agreement was achieved using k(R5) = (2.4 ± 0.4) × 10-11 cm3 molecule-1 s-1, which is within the large uncertainty of the current IUPAC and JPL recommended rate coefficients for the title reaction. The rate coefficient and branching ratios are in good agreement with a recent study performed by Groß et al. (2014b); taken together, these two studies show that the rate of OH regeneration through Reaction (R5) is more rapid than previously thought. GEOS-Chem has been used to assess the implications of the revised rate coefficients and branching ratios; the modelling shows an enhancement of up to 5 % in OH concentrations in tropical rainforest areas and increases of up to 10 % at altitudes of 6-8 km above the equator, compared to calculations based on the IUPAC recommended rate coefficient and yield. The enhanced rate of acetylperoxy consumption significantly reduces PAN in remote regions (up to 30 %) with commensurate reductions in background NOx.

  18. Direct measurements of OH and other product yields from the HO2 + CH3C(O)O2 reaction

    NASA Astrophysics Data System (ADS)

    Winiberg, F. A. F.; Dillon, T. J.; Orr, S. C.; Groß, C. B. M.; Bejan, I.; Brumby, C. A.; Evans, M. J.; Smith, S. C.; Heard, D. E.; Seakins, P. W.

    2015-10-01

    The reaction CH3C(O)O2 + HO2 → CH3C(O)OOH + O2 (Reaction R5a), CH3C(O)OH + O3 (Reaction R5b), CH3 + CO2 + OH + O2 (Reaction R5c) was studied in a series of experiments conducted at 1000 mbar and (293 ± 2) K in the HIRAC simulation chamber. For the first time, products, (CH3C(O)OOH, CH3C(O)OH, O3 and OH) from all three branching pathways of the reaction have been detected directly and simultaneously. Measurements of radical precursors (CH3OH, CH3CHO), HO2 and some secondary products HCHO and HCOOH further constrained the system. Fitting a comprehensive model to the experimental data, obtained over a range of conditions, determined the branching ratios α(R5a) = 0.37 ± 0.10, α(R5b) = 0.12 ± 0.04 and α(R5c) = 0.51 ± 0.12 (errors at 2σ level). Improved measurement/model agreement was achieved using k(R5) = (2.4 ± 0.4) × 10-11 cm3 molecule-1 s-1, which is within the large uncertainty of the current IUPAC and JPL recommended rate coefficients for the title reaction. The rate coefficient and branching ratios are in good agreement with a recent study performed by Groß et al. (2014b); taken together, these two studies show that the rate of OH regeneration through Reaction (R5) is more rapid than previously thought. GEOS-Chem has been used to assess the implications of the revised rate coefficients and branching ratios; the modelling shows an enhancement of up to 5 % in OH concentrations in tropical rainforest areas and increases of up to 10 % at altitudes of 6-8 km above the equator, compared to calculations based on the IUPAC recommended rate coefficient and yield. The enhanced rate of acetylperoxy consumption significantly reduces PAN in remote regions (up to 30 %) with commensurate reductions in background NOx.

  19. Performance of Installed Cooking Exhaust Devices

    SciTech Connect

    Singer, Brett C.; Delp, William W.; Apte, Michael G.; Price, Philip N.

    2011-11-01

    The performance metrics of airflow, sound, and combustion product capture efficiency (CE) were measured for a convenience sample of fifteen cooking exhaust devices, as installed in residences. Results were analyzed to quantify the impact of various device- and installation-dependent parameters on CE. Measured maximum airflows were 70% or lower than values noted on product literature for 10 of the devices. Above-the-cooktop devices with flat bottom surfaces (no capture hood) – including exhaust fan/microwave combination appliances – were found to have much lower CE at similar flow rates, compared to devices with capture hoods. For almost all exhaust devices and especially for rear-mounted downdraft exhaust and microwaves, CE was substantially higher for back compared with front burner use. Flow rate, and the extent to which the exhaust device extends over the burners that are in use, also had a large effect on CE. A flow rate of 95 liters per second (200 cubic feet per minute) was necessary, but not sufficient, to attain capture efficiency in excess of 75% for the front burners. A-weighted sound levels in kitchens exceeded 57 dB when operating at the highest fan setting for all 14 devices evaluated for sound performance.

  20. Solar cooking trends--A preliminary report

    SciTech Connect

    Blum, B.L.

    1992-12-31

    This report discusses early results of research on trends in solar cooking worldwide and the key factors in those trends. It is based on household interviews in Belize, Honduras and Nicaragua and mail surveys from scattered individuals and promotion projects worldwide. Household interviews from six more countries will be included in future reports. Early data indicate that where solar cooking has been introduced an immediate, rapid increase in awareness and interest in solar cooking is followed by slow, sustained growth in actual solar cooking two or three years later, after an incubation period. Access to information and affordable materials for the cookers are important. Individual users and promoters both identify similar key elements for effective promotion projects, but in current projects many are often missing. Even so, successes of these small-scale efforts verify the benefits and acceptability of solar cooking to families in many regions, and should encourage much broader promotion efforts. Future reports will explore various economic, technical, cultural and environmental factors in solar cooking use as guides for larger efforts.

  1. Measurements of the mass and isotopic yields of the {sup 233}U(n{sub th},f) reaction at the Lohengrin spectrometer

    SciTech Connect

    Martin, F.; Sage, C.; Kessedjian, G.; Doligez, X.; Letourneau, A.; Materna, T.; Meplan, O.

    2011-07-01

    Over the last 10 years, a vast campaign of measurements has been initiated to improve the precision of neutron data for the involved key nuclei ({sup 232}Th, {sup 233}Pa and {sup 233}U) of the innovative Th -{sup 233}U cycle. This latter might indeed provide cleaner nuclear energy than the present U-Pu one. New measurements of charge and mass distributions of the fission products have been achieved at the Lohengrin spectrometer of the Inst. Laue-Langevin (ILL) during fall 2010 to complete the experimental data of {sup 233}U(n,f) that exist mainly for light fission fragments. That is why we performed measurements of mass and isotopic yields with a special focus on the heavy fission fragment part. Mass yields were measured by ion counting with an ionization chamber after separation by the Lohengrin spectrometer. Isotopic yields were derived from gamma spectrometry of mass-separated beams using HPGe clover detectors. This paper will present the results of these fission yield measurements along with details on the experimental set-up and the chosen analysis method. (authors)

  2. [Analysis on oil fume particles in catering industry cooking emission].

    PubMed

    Tan, De-Sheng; Kuang, Yuan-Cheng; Liu, Xin; Dai, Fei-Hong

    2012-06-01

    By measuring the particulate matter of oil fume which is over 10 microm or below 10 microm separately and using microradiography and Electrical Low Pressure Impactor (ELPI), it is found out the distributing characteristic of oil fume particles in catering industry cooking emission. The result shows that the diameter of the oil fume particles which was sedimentated in the kitchen is between 10-400 microm, the concentration peak value is between 10-100 microm. The diameter of oil fume aerosol is mostly smaller than 1 microm, while the concentration peak value is between 0.063-0.109 microm. In addition, the mass concentration peak value is between 6.560-9.990 microm. Through the analysis to the physical characteristics of oil fume from catering industry cooking emissions, the eigenvalue of the oil fume has been found and the feature matter for monitoring the oil fume has been discovered to provide a reasonable standard for controlling and monitoring the catering industry cooking emission.

  3. Chemical characteristics of fine particles emitted from different gas cooking methods

    NASA Astrophysics Data System (ADS)

    See, Siao Wei; Balasubramanian, Rajasekhar

    Gas cooking is an important indoor source of fine particles (PM 2.5). The chemical characteristics of PM 2.5 emitted from different cooking methods, namely, steaming, boiling, stir-frying, pan-frying and deep-frying were investigated in a domestic kitchen. Controlled experiments were conducted to measure the mass concentration of PM 2.5 and its chemical constituents (elemental carbon (EC), organic carbon (OC), polycyclic aromatic hydrocarbons (PAHs), metals and ions) arising from these five cooking methods. To investigate the difference in particle properties of different cooking emissions, the amount and type of food, and the heat setting on the gas stove were kept constant during the entire course of the experiments. Results showed that deep-frying gave rise to the largest amount of PM 2.5 and most chemical components, followed by pan-frying, stir-frying, boiling, and steaming. Oil-based cooking methods released more organic pollutants (OC, PAHs, and organic ions) and metals, while water-based cooking methods accounted for more water-soluble (WS) ions. Their source profiles are also presented and discussed.

  4. Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature.

    PubMed

    Kerth, Chris

    2016-07-01

    Top loin steaks with a United States Department of Agriculture (USDA) grade of Select were cut 1.3cm, 2.5cm, or 3.8cm thick and cooked on a skillet at 177°C, 204°C, or 232°C. Aroma compounds described as fatty, tallow, and oily are highly related to the identity of beef flavor. These compounds are produced in the highest quantity when steaks are cooked either at low temperatures (177°C) or for short periods of time. Whereas, aroma compounds described as roasted, nutty, or fruity are developed from browning the surface of the steak as a result of cooking at high skillet surface temperatures (232°C) or for long periods of time, as would be seen cooking thick steaks (3.8cm). This study shows that the amount of specific aroma compounds can be predicted (r(2) values up to 0.62) from measured cooking times and temperatures. It may be possible to develop beef steak flavor by recommending steak thickness and cooking temperatures.

  5. Fuel properties and engine performance of biodiesel from waste cooking oil collected in Dhaka city

    NASA Astrophysics Data System (ADS)

    Islam, R. B.; Islam, R.; Uddin, M. N.; Ehsan, Md.

    2016-07-01

    Waste cooking oil can be a potential source of biodiesel that has least effect on the edible oil consumption. Increasing number of hotel-restaurants and more active monitoring by health authorities have increased the generation of waste cooking oil significantly in densely populated cities like Dhaka. If not used or disposed properly, waste cooking oil itself may generate lot of environmental issues. In this work, waste cooking oils from different restaurants within Dhaka City were collected and some relevant properties of these waste oils were measured. Based on the samples studied one with the highest potential as biodiesel feed was identified and processed for engine performance. Standard trans-esterification process was used to produce biodiesel from the selected waste cooking oil. Biodiesel blends of B20 and B40 category were made and tested on a single cylinder direct injection diesel engine. Engine performance parameters included - bhp, bsfc and exhaust emission for rated and part load conditions. Results give a quantitative assessment of the potential of using biodiesel from waste cooking oil as fuel for diesel engines in Bangladesh.

  6. Iron absorption in raw and cooked bananas: a field study using stable isotopes in women

    PubMed Central

    García, Olga P.; Martínez, Mara; Romano, Diana; Camacho, Mariela; de Moura, Fabiana F.; Abrams, Steve A.; Khanna, Harjeet K.; Dale, James L.; Rosado, Jorge L.

    2015-01-01

    Background Banana is a staple food in many regions with high iron deficiency and may be a potential vehicle for iron fortification. However, iron absorption from bananas is not known. Objective The objective of this study was to evaluate total iron absorption from raw and cooked bananas. Design Thirty women (34.9±6.6 years) from rural Mexico were randomly assigned to one of two groups each consuming: 1) 480 g/day of raw banana for 6 days, or 2) 500 g/day of cooked banana for 4 days. Iron absorption was measured after extrinsically labeling with 2 mg of 58Fe and a reference dose of 6 mg 57Fe; analysis was done using ICP-MS. Results Iron content in cooked bananas was significantly higher than raw bananas (0.53 mg/100 g bananas vs. 0.33 mg/100 mg bananas, respectively) (p<0.001). Percent iron absorption was significantly higher in raw bananas (49.3±21.3%) compared with cooked banana (33.9±16.2%) (p=0.035). Total amount of iron absorbed from raw and cooked bananas was similar (0.77±0.33 mg vs. 0.86±0.41 mg, respectively). Conclusion Total amount of absorbed iron is similar between cooked and raw bananas. The banana matrix does not affect iron absorption and is therefore a potential effective target for genetic modification for iron biofortification. PMID:25660254

  7. Measurement of time-dependent CP asymmetries in B{sup 0}{yields}D{sup (*){+-}}{pi}{sup {+-}} and B{sup 0}{yields}D{sup {+-}}{rho}{sup {+-}} decays

    SciTech Connect

    Aubert, B.; Barate, R.; Boutigny, D.; Couderc, F.; Karyotakis, Y.; Lees, J.P.; Poireau, V.; Tisserand, V.; Zghiche, A.; Grauges, E.; Palano, A.; Pappagallo, M.; Chen, J.C.; Qi, N.D.; Rong, G.; Wang, P.; Zhu, Y.S.; Eigen, G.; Ofte, I.; Stugu, B.

    2006-06-01

    We present updated results on time-dependent CP asymmetries in fully reconstructed B{sup 0}{yields}D{sup (*){+-}}{pi}{sup {+-}} and B{sup 0}{yields}D{sup {+-}}{rho}{sup {+-}} decays in approximately 232x10{sup 6} {upsilon}(4S){yields}BB events collected with the BABAR detector at the PEP-II asymmetric-energy B factory at SLAC. From a time-dependent maximum-likelihood fit we obtain for the parameters related to the CP violation angle 2{beta}+{gamma}: a{sup D{pi}}=-0.010{+-}0.023{+-}0.007, c{sub lep}{sup D{pi}}=-0.033{+-}0.042{+-}0.012, a{sup D*{pi}}=-0.040{+-}0.023{+-}0.010, c{sub lep}{sup D*{pi}}=0.049{+-} 0.042{+-}0.015,a{sup D{rho}}=-0.024{+-}0.031{+-}0.009, c{sub lep}{sup D{rho}}=-0.098{+-}0.055{+-}0.018, where the first error is statistical and the second is systematic. Using other measurements and theoretical assumptions, we interpret the results in terms of the angles of the Cabibbo-Kobayashi-Maskawa unitarity triangle and find |sin(2{beta}+{gamma})|>0.64 (0.40) at 68% (90%) confidence level.

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

    ERIC Educational Resources Information Center

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

    2014-01-01

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

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

    PubMed

    Perata, E; Ferrari, P; Tarsitani, G

    2005-01-01

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

  10. A comparison of two stream gauging systems for measuring runoff and sediment yield on semi-arid wtershed

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Our ability to understand erosion processes in semi-arid ecosystems depends on establishing relationships between rainfall, runoff and sediment yield and determining the key factors that influence these relationships. This requires collection of extensive and accurate hydrologic and sediment data se...

  11. Systemic inflammatory changes and increased oxidative stress in rural Indian women cooking with biomass fuels.

    PubMed

    Dutta, Anindita; Ray, Manas Ranjan; Banerjee, Anirban

    2012-06-15

    The study was undertaken to investigate whether regular cooking with biomass aggravates systemic inflammation and oxidative stress that might result in increase in the risk of developing cardiovascular disease (CVD) in rural Indian women compared to cooking with a cleaner fuel like liquefied petroleum gas (LPG). A total of 635 women (median age 36 years) who cooked with biomass and 452 age-matched control women who cooked with LPG were enrolled. Serum interleukin-6 (IL-6), C-reactive protein (CRP), tumor necrosis factor-alpha (TNF-α) and interleukin-8 (IL-8) were measured by ELISA. Generation of reactive oxygen species (ROS) by leukocytes was measured by flow cytometry, and erythrocytic superoxide dismutase (SOD) was measured by spectrophotometry. Hypertension was diagnosed following the Seventh Report of the Joint Committee. Tachycardia was determined as pulse rate >100 beats per minute. Particulate matter of diameter less than 10 and 2.5 μm (PM₁₀ and PM₂.₅, respectively) in cooking areas was measured using real-time aerosol monitor. Compared with control, biomass users had more particulate pollution in indoor air, their serum contained significantly elevated levels of IL-6, IL-8, TNF-α and CRP, and ROS generation was increased by 37% while SOD was depleted by 41.5%, greater prevalence of hypertension and tachycardia compared to their LPG-using neighbors. PM₁₀ and PM₂.₅ levels were positively associated with markers of inflammation, oxidative stress and hypertension. Inflammatory markers correlated with raised blood pressure. Cooking with biomass exacerbates systemic inflammation, oxidative stress, hypertension and tachycardia in poor women cooking with biomass fuel and hence, predisposes them to increased risk of CVD development compared to the controls. Systemic inflammation and oxidative stress may be the mechanistic factors involved in the development of CVD.

  12. Ultrafine particles and nitrogen oxides generated by gas and electric cooking

    PubMed Central

    Dennekamp, M; Howarth, S; Dick, C; Cherrie, J; Donaldson, K; Seaton, A

    2001-01-01

    OBJECTIVES—To measure the concentrations of particles less than 100 nm diameter and of oxides of nitrogen generated by cooking with gas and electricity, to comment on possible hazards to health in poorly ventilated kitchens.
METHODS—Experiments with gas and electric rings, grills, and ovens were used to compare different cooking procedures. Nitrogen oxides (NOx) were measured by a chemiluminescent ML9841A NOx analyser. A TSI 3934 scanning mobility particle sizer was used to measure average number concentration and size distribution of aerosols in the size range 10-500 nm.
RESULTS—High concentrations of particles are generated by gas combustion, by frying, and by cooking of fatty foods. Electric rings and grills may also generate particles from their surfaces. In experiments where gas burning was the most important source of particles, most particles were in the size range 15-40 nm. When bacon was fried on the gas or electric rings the particles were of larger diameter, in the size range 50-100 nm. The smaller particles generated during experiments grew in size with time because of coagulation. Substantial concentrations of NOX were generated during cooking on gas; four rings for 15 minutes produced 5 minute peaks of about 1000 ppb nitrogen dioxide and about 2000 ppb nitric oxide.
CONCLUSIONS—Cooking in a poorly ventilated kitchen may give rise to potentially toxic concentrations of numbers of particles. Very high concentrations of oxides of nitrogen may also be generated by gas cooking, and with no extraction and poor ventilation, may reach concentrations at which adverse health effects may be expected. Although respiratory effects of exposure to NOx might be anticipated, recent epidemiology suggests that cardiac effects cannot be excluded, and further investigation of this is desirable.


Keywords: cooking fuels; nitrogen oxides; ultrafine particles PMID:11452045

  13. The INCA Project II. Measurements of the neutron yield from a lead absorber for pion and proton projectiles

    NASA Astrophysics Data System (ADS)

    INCA Collaboration

    1999-08-01

    As a part of the program of development of a new instrument called Ionization- Neutron Calorimeter (INCA) aimed at studying primary cosmic radiation, exp erimental data on average values and fluctuations of the neutron yield from a 60-cm-thick lead target are obtained. The target was exposed to pion and proton accelerator b eams with energies of 4 and 70 GeV, resp ectively, and to an electron beam with an energy of 200 to 550 MeV. The exp erimental data obtained well agree with the results of a simulation by the SHIELD code used for development of INCA elements. It is shown that the same particle energy, the average neutron yield for electron pro jectiles is by the factor of approximately 50 lower than for hadrons.

  14. Epicondylitis among cooks in nursery schools

    PubMed Central

    Ono, Y.; Nakamura, R.; Shimaoka, M.; Hiruta, S.; Hattori, Y.; Ichihara, G.; Kamijima, M.; Takeuchi, Y.

    1998-01-01

    OBJECTIVES: To investigate the prevalence and risk factors of epicondylitis among cooks in nursery schools in a cross sectional study because they are suspected to have strenuous workloads on the hands and arms. METHODS: Prevalence of epicondylitis among 209 nursery school cooks and 366 control workers aged 40-59 were studied. Both groups consisted of women workers chosen from 1299 subjects who agreed to participate from 1329 social welfare employees in a city. All workers were interviewed with a questionnaire and had a clinical examination of the tenderness to palpation of epicondyles and epicondylar pain provoked by resisted extension and flexion of the wrist. RESULTS: Nursery school cooks had a significantly higher prevalence of epicondylitis (11.5%) than the controls (2.5%). In a logistic regression model, job title of the cook was also found to have a strong association with epicondylitis (odds ratio (OR) 5.4, 95% confidence interval (95% CI) 2.4 to 11.9) after adjustment for age, body length, and body mass index. Weaker associations were also found between epicondylitis and suspected job stress or workload scores for mechanical workload and psychosocial stressors based on factor analysis. CONCLUSIONS: This study supported the hypothesis that nursery school cooks had a higher prevalence of epicondylitis than other workers with less strenuous hand and arm tasks. It was suggested that risk factors of epicondylitis would be multifactorial, including mechanical workload and psychosocial factors.   PMID:9624268

  15. Cooking utensil with improved heat retention

    DOEpatents

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

    1997-07-01

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

  16. Cooking utensil with improved heat retention

    DOEpatents

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

    1997-01-01

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

  17. Accurate measurements of fission-fragment yields in 234,235,236,238U(γ,f) with the SOFIA set-up

    NASA Astrophysics Data System (ADS)

    Chatillon, A.; Taïeb, J.; Martin, J.-F.; Pellereau, E.; Boutoux, G.; Gorbinet, T.; Grente, L.; Bélier, G.; Laurent, B.; Alvarez-Pol, H.; Ayyad, Y.; Benlliure, J.; Caamaño, M.; Audouin, L.; Casarejos, E.; Cortina-Gil, D.; Farget, F.; Fernández-Domínguez, B.; Heinz, A.; Jurado, B.; Kelić-Heil, A.; Kurz, N.; Lindberg, S.; Löher, B.; Nociforo, C.; Paradela, C.; Pietri, S.; Ramos, D.; Rodriguez-Sanchez, J.-L.; Rodrìguez-Tajes, C.; Rossi, D.; Schmidt, K.-H.; Simon, H.; Tassan-Got, L.; Törnqvist, H.; Vargas, J.; Voss, B.; Weick, H.; Yan, Y.

    2016-03-01

    SOFIA (Studies On Fission with Aladin) is a new experimental set-up dedicated to accurate measurement of fission-fragments isotopic yields. It is located at GSI, the only place to use inverse kinematics at relativistic energies in order to study the (γ,f) electromagnetic-induced fission. The SOFIA set-up is a large-acceptance magnetic spectrometer, which allows to fully identify both fission fragments in coincidence on the whole fission-fragment range. This paper will report on fission yields obtained in 234,235,236,238U(γ,f) reactions.

  18. EFFECTS OF COMMONLY USED COOKING PRACTICES ON TOTAL MERCURY CONCENTRATION IN FISH AND THEIR IMPACT ON EXPOSURE ASSESSMENTS

    EPA Science Inventory

    The effects of cooking practices commonly used by Native Americans on total mercury concentrations in fish were investigated. A preparation factor relating mercury concentrations in fish as prepared for consumption to mercury concentration data as measured in typical environmenta...

  19. Effect of processing conditions on phytic acid, calcium, iron, and zinc contents of lime-cooked maize.

    PubMed

    Bressani, Ricardo; Turcios, Juan Carlos; Colmenares de Ruiz, Ana Silvia; de Palomo, Patricia Palocios

    2004-03-10

    Tortillas are made by cooking maize in a lime solution during variable times and temperatures, steeping the grain for up to 12 h, washing and grinding it to a fine dough, and cooking portions as flat cakes for up to 6 min. The effects of the main processing steps on the chemical composition, nutritive value, and functional and physicochemical characteristics have been areas of research. The present work evaluates the effect of lime concentration (0, 1.2, 2.4, and 3.6%) and cooking times (45, 60, and 75 min) on phytic acid retention of whole maize, its endosperm, and germ, as well as on the content of calcium, iron, and zinc on the same samples. The effects of steeping time and temperature and steeping medium on the phytic acid of lime-cooked maize were also studied. Finally, phytic acid changes from raw maize to tortilla were also measured. The results indicated that lime concentration and cooking time reduce phytic acid content in whole grain (17.4%), in endosperm (45.8%), and in germ (17.0%). Statistical analyses suggested higher phytic acid loss with 1.2% lime and 75 min of cooking. Cooking with the lime solution is more effective in reducing phytic acid than cooking with water. Steeping maize in lime solution at 50 degrees C during 8 h reduced phytic acid an additional 8%. The total loss of phytic acid from maize to tortilla was 22%. Calcium content increased in whole maize, endosperm, and germ with lime concentration and cooking and steeping times. The increase was higher in the germ than in the endosperm. The level, however, can be controlled if steeping of the cooked grain is conducted in water. Iron and zinc contents were not affected by nixtamalization processing variables but were affected in steeping.

  20. Influence of cooking method on arsenic retention in cooked rice related to dietary exposure.

    PubMed

    Rahman, M Azizur; Hasegawa, H; Rahman, M Arifur; Rahman, M Mahfuzur; Miah, M A Majid

    2006-10-15

    Arsenic concentration in raw rice is not only the determinant in actual dietary exposure. Though there have been many reports on arsenic content in raw rice and different tissues of rice plant, little is known about arsenic content retained in cooked rice after being cooked following the traditional cooking methods employed by the people of arsenic epidemic areas. A field level experiment was conducted in Bangladesh to investigate the influence of cooking methods on arsenic retention in cooked rice. Rice samples were collected directly from a severely arsenic affected area and also from an unaffected area, to compare the results. Rice was cooked according to the traditional methods employed by the population of subjected areas. Arsenic concentrations were 0.40+/-0.03 and 0.58+/-0.12 mg/kg in parboiled rice of arsenic affected area, cooked with excess water and 1.35+/-0.04 and 1.59+/-0.07 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. In non-parboiled rice, arsenic concentrations were 0.39+/-0.04 and 0.44+/-0.03 mg/kg in rice cooked with excess water and 1.62+/-0.07 and 1.74+/-0.05 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. Total arsenic content in rice, cooked with limited water (therefore gruel was absorbed completely by rice) were 0.89+/-0.07 and 1.08+/-0.06 mg/kg (parboiled) and 0.75+/-0.04 and 1.09+/-0.06 mg/kg (non-parboiled) for BRRI dhan28 and BRRI hybrid dhan1, respectively. Water used for cooking rice contained 0.13 and 0.01 mg of As/l for contaminated and non-contaminated areas, respectively. Arsenic concentrations in cooked parboiled and non-parboiled rice and gruel of non-contaminated area were significantly lower (p<0.01) than that of contaminated area. The results imply that cooking of arsenic contaminated rice with arsenic contaminated water increases its concentration in cooked rice.

  1. The cooking task: making a meal of executive functions.

    PubMed

    Doherty, T A; Barker, L A; Denniss, R; Jalil, A; Beer, M D

    2015-01-01

    Current standardized neuropsychological tests may fail to accurately capture real-world executive deficits. We developed a computer-based Cooking Task (CT) assessment of executive functions and trialed the measure with a normative group before use with a head-injured population. Forty-six participants completed the computerized CT and subtests from standardized neuropsychological tasks, including the Tower and Sorting Tests of executive function from the Delis-Kaplan Executive Function System (D-KEFS) and the Cambridge prospective memory test (CAMPROMPT), in order to examine whether standardized executive function tasks, predicted performance on measurement indices from the CT. Findings showed that verbal comprehension, rule detection and prospective memory contributed to measures of prospective planning accuracy and strategy implementation of the CT. Results also showed that functions necessary for cooking efficacy differ as an effect of task demands (difficulty levels). Performance on rule detection, strategy implementation and flexible thinking executive function measures contributed to accuracy on the CT. These findings raise questions about the functions captured by present standardized tasks particularly at varying levels of difficulty and during dual-task performance. Our preliminary findings also indicate that CT measures can effectively distinguish between executive function and Full Scale IQ abilities. Results of the present study indicate that the CT shows promise as an ecologically valid measure of executive function for future use with a head-injured population and indexes selective executive function's captured by standardized tests.

  2. Deoxygenation of waste cooking oil and non-edible oil for the production of liquid hydrocarbon biofuels.

    PubMed

    Romero, M J A; Pizzi, A; Toscano, G; Busca, G; Bosio, B; Arato, E

    2016-01-01

    Deoxygenation of waste cooking vegetable oil and Jatropha curcas oil under nitrogen atmosphere was performed in batch and semi-batch experiments using CaO and treated hydrotalcite (MG70) as catalysts at 400 °C. In batch conditions a single liquid fraction (with yields greater than 80 wt.%) was produced containing a high proportion of hydrocarbons (83%). In semi-batch conditions two liquid fractions (separated by a distillation step) were obtained: a light fraction and an intermediate fraction containing amounts of hydrocarbons between 72-80% and 85-88% respectively. In order to assess the possible use of the liquid products as alternative fuels a complete chemical characterization and measurement of their properties were carried out.

  3. Angular distribution measurements of photo-neutron yields produced by 2.0 GeV electrons incident on thick targets.

    PubMed

    Lee, Hee-Seock; Ban, Syuichi; Sanami, Toshiya; Takahashi, Kazutoshi; Sato, Tatsuhiko; Shin, Kazuo; Chung, Chinwha

    2005-01-01

    A study of differential photo-neutron yields by irradiation with 2 GeV electrons has been carried out. In this extension of a previous study in which measurements were made at an angle of 90 degrees relative to incident electrons, the differential photo-neutron yield was obtained at two other angles, 48 degrees and 140 degrees, to study its angular characteristics. Photo-neutron spectra were measured using a pulsed beam time-of-flight method and a BC418 plastic scintillator. The reliable range of neutron energy measurement was 8-250 MeV. The neutron spectra were measured for 10 Xo-thick Cu, Sn, W and Pb targets. The angular distribution characteristics, together with the previous results for 90 degrees, are presented in the study. The experimental results are compared with Monte Carlo calculation results. The yields predicted by MCNPX 2.5 tend to underestimate the measured ones. The same trend holds for the comparison results using the EGS4 and PICA3 codes.

  4. Stainless Steel Leaches Nickel and Chromium into Foods During Cooking

    PubMed Central

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

    2014-01-01

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

  5. Stainless steel leaches nickel and chromium into foods during cooking.

    PubMed

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

    2013-10-02

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

  6. The effect of cooking on veterinary drug residues in food: 3. Sulphamethazine (sulphadimidine).

    PubMed

    Rose, M D; Farrington, W H; Shearer, G

    1995-01-01

    The heat stability of sulphamethazine was investigated. The drug was shown to be stable in boiling water at 100 degrees C. In cooking oil at 260 degrees C, losses were observed, indicating a half-life of about 5 min. At 180 degrees C in cooking oil, sulphamethazine was unstable with a half-life of about 2 h. The effect of a range of cooking processes (boiling, roasting, grilling, frying, pressure cooking and microwaving) on sulphamethazine residues in incurred animal tissue was studied. Once allowance for weight loss during cooking had been made no net unaccountable change in concentration of sulphamethazine was observed in any of the cooking processes investigated. During frozen storage, sulphamethazine residues were found to be stable over a period of 3 months. It was found during this investigation that the method used for analysis which involved acid extraction converted the N4-metabolites to parent sulphamethazine, and hence only sulphamethazine was measured. Sulphamethazine was found to be evenly distributed in the raw incurred tissue used for analysis. Migration from the tissue into the surrounding liquid or meat juices was observed during the cooking process. The findings of this investigation show that surveillance data obtained from measurements on raw tissue are applicable for use in consumer exposure and dietary intake calculations, but only if an acidic extraction method which converts the N4-metabolites to parent sulphamethazine is used for the surveillance. This may not however conform to current Maximum Residue Limit legislation which refers to total parent sulphonamides. Different methods of analysis for sulphonamides are likely to give rise to inter-laboratory variation.

  7. Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition.

    PubMed

    Locatelli, D A; Nazareno, M A; Fusari, C M; Camargo, A B

    2017-04-01

    The antioxidant properties and the main beneficial organosulphur compounds of home-cooked garlic samples were studied in order to establish relationships between them. Antioxidant activity was tested by free radical scavenging against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and 2,2'-azino-bis-(3-ethylbenzo-thiazoline-6-sulfonic acid) diammonium salt (ABTS(+)), Fe(III) reducing ability (FRAP) and linoleic acid co-oxidation initiated by soybean lipoxygenase in a micelle system. DPPH, ABTS and FRAP assays showed the highest activity for raw garlic samples, while β-carotene bleaching assay yielded the highest activity for stir-fried garlic. Pure organosulphur compounds tested by DPPH, FRAP and β-carotene bleaching assays showed that allicin had an antiradical action mechanism, as well as iron reducing capacity; while antioxidant activity was the main mechanism for ajoenes and 2-VD. To our knowledge, this study is the first demonstration that home-cooked garlic retains its antioxidant activity, and, at the same time, elucidates the mechanisms involved in this activity.

  8. Singlet-oxygen generation at gas-liquid interfaces: A significant artifact in the measurement of singlet-oxygen yields from ozone-biomolecule reactions

    SciTech Connect

    Kanofsky, J.R.; Sima, P.D. )

    1993-09-01

    Several ozone-biomolecule reactions have previously been shown to generate singlet oxygen in high yields. For some of these ozone-biomolecule reactions, we now show that the apparent singlet-oxygen yields determined from measurements of 1270 nm chemiluminescence were artifactually elevated by production of gas-phase singlet oxygen. The gas-phase singlet oxygen results from the reaction of gas-phase ozone with biomolecules near the surface of the solution. Through the use of a flow system that excludes air from the reaction chamber, accurate singlet-oxygen yields can be obtained. The revised singlet-oxygen yields (mol 1O2 per mol O3) for the reactions of ozone with cysteine, reduced glutathione, NADH, NADPH, human albumin, methionine, uric acid and oxidized glutathione are 0.23 +/- 0.02, 0.26 +/- 0.2, 0.48 +/- 0.04, 0.41 +/- 0.01, 0.53 +/- 0.06, 1.11 +/- 0.04, 0.73 +/- 0.05 and 0.75 +/- 0.01, respectively. These revised singlet-oxygen yields are still substantial.

  9. Rate constant measurements for the reaction Cl + CH2O yields HCl + CHO Implications regarding the removal of stratospheric chlorine

    NASA Technical Reports Server (NTRS)

    Anderson, P. C.; Kurylo, M. J.

    1979-01-01

    The flash photolysis resonance fluorescence technique was employed to investigate the rate constant for the reaction Cl + CH2O yields HCl + CHO from 223 to 323 K. An Arrhenius fit of the data gives a rate constant equal to (1.09 + or - 0.40) x 10 to the -10th exp/-(131 + or - 98)/T/ in units of cu cm/molecule per sec. The results are compared to two very recent kinetic studies and are assessed in view of the reaction's role in disrupting the Cl-ClO stratospheric ozone depletion chain.

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

    PubMed

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

    2009-07-01

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

  11. Secondary Electron Yield Measurements and Groove Chambers Tests in the PEP-II Beam Line Straights Sections

    SciTech Connect

    Pivi, M.T.F.; King, F.; Kirby, R.E.; Markiewicz, T; Raubenheimer, T.O.; Seeman, J.; Wang, L.; /SLAC

    2008-07-03

    Beam instability caused by the electron cloud has been observed in positron and proton storage rings and it is expected to be a limiting factor in the performance of the positron Damping Ring (DR) of future Linear Colliders such as ILC and CLIC [1, 2]. In the Positron Low Energy Ring (LER) of the PEP-II accelerator, we have installed vacuum chambers with rectangular grooves in a straight magnetic-free section to test this promising possible electron cloud mitigation technique. We have also installed a special chamber to monitor the secondary electron yield of TiN and TiZrV (NEG) coating, Copper, Stainless Steel and Aluminum under the effect of electron and photon conditioning in situ in the beam line. In this paper, we describe the ongoing R&D effort to mitigate the electron cloud effect for the ILC damping ring, the latest results on in situ secondary electron yield conditioning and recent update on the groove tests in PEP-II.

  12. Atmospheric Nitrogen Fluorescence Yield

    NASA Technical Reports Server (NTRS)

    Adams, J. H., Jr.; Christl, M. J.; Fountain, W. F.; Gregory, J. C.; Martens, K. U.; Sokolsky, Pierre; Whitaker, Ann F. (Technical Monitor)

    2001-01-01

    Several existing and planned experiments estimate the energies of ultra-high energy cosmic rays from air showers using the atmospheric nitrogen fluorescence. The nitrogen fluorescence yield from air shower electrons depends on the atmospheric composition. We will discuss the uncertainties in the fluorescence yield form electrons in the real atmosphere and describe a concept for a small balloon payload to measure the atmospheric fluorescence yield as a function of attitude.

  13. Petroleum geology of Cook Inlet basin - an exploration model

    USGS Publications Warehouse

    Magoon, L.B.; Claypool, G.E.

    1981-01-01

    Oil exploration commenced onshore adjacent to lower Cook Inlet on the Iniskin Peninsula in 1900, shifted with considerable success to upper Cook Inlet from 1957 through 1965, then returned to lower Cook Inlet in 1977 with the COST well and Federal OCS sale. Lower Cook Inlet COST No. 1 well, drilled to a total depth of 3,775.6 m, penetrated basinwide unconformities at the tops of Upper Cretaceous, Lower Cretaceous, and Upper Jurassic strata at 797.1, 1,540.8, and 2,112.3 m, respectively. Sandstone of potential reservoir quality is present in the Cretaceous and lower Tertiary rocks. All siltstones and shales analyzed are low (0 to 0.5 wt. %) in oil-prone organic matter, and only coals are high in humic organic matter. At total depth, vitrinite readings reached a maximum ave age reflectance of 0.65. Several indications of hydrocarbons were present. Oil analyses suggest that oils from the major fields of the Cook Inlet region, most of which produce from the Tertiary Hemlock Conglomerate, have a common source. More detailed work on stable carbon isotope ratios and the distribution of gasoline-range and heavy (C12+) hydrocarbons confirms this genetic relation among the major fields. In addition, oils from Jurassic rocks under the Iniskin Peninsula and from the Hemlock Conglomerate at the southwestern tip of the Kenai lowland are members of the same or a very similar oil family. The Middle Jurassic strata of the Iniskin Peninsula are moderately rich in organic carbon (0.5 to 1.5 wt. %) and yield shows of oil and of gas in wells and in surface seeps. Extractable hydrocarbons from this strata are similar in chemi al and isotopic composition to the Cook Inlet oils. Organic matter in Cretaceous and Tertiary rocks is thermally immature in all wells analyzed. Oil reservoirs in the major producing fields are of Tertiary age and unconformably overlie Jurassic rocks; the pre-Tertiary unconformity may be significant in exploration for new oil reserves. The unconformable relation

  14. Transesterification of edible, non-edible and used cooking oils for biodiesel production using calcined layered double hydroxides as reusable base catalysts.

    PubMed

    Sankaranarayanan, Sivashunmugam; Antonyraj, Churchil A; Kannan, S

    2012-04-01

    Fatty acid methyl esters (FAME) were produced from edible, non-edible and used cooking oils with different fatty acid contents by transesterification with methanol using calcined layered double hydroxides (LDHs) as solid base catalysts. Among the catalysts, calcined CaAl2-LDH (hydrocalumite) showed the highest activity with >90% yield of FAME using low methanol:oil molar ratio (<6:1) at 65 °C in 5 h. The activity of the catalyst was attributed to its high basicity as supported by Hammett studies and CO(2)-TPD measurements. The catalyst was successfully reused in up to four cycles. Some of the properties such as density, viscosity, neutralization number and glycerol content of the obtained biodiesel matched well with the standard DIN values. It is concluded that a scalable heterogeneously catalyzed process for production of biodiesel in high yields from a wide variety of triglyceride oils including used oils is possible using optimized conditions.

  15. Nutritive value of foods cooked in solar cooker

    SciTech Connect

    Devadas, R.P.; Venmathi, A.

    1992-12-31

    This paper outlines the effects of solar cooking on the nutritive value of foods. Nutrients were measured in foods prepared in solar cookers and compared with those in foods prepared in pressure cookers. The foods prepared were parboiled rice, red gram dhal and beans, all foods commonly used in India. The prepared foods were analyzed for protein, minerals and vitamins and the results are presented in tables. It was concluded that solar cookers can be used satisfactorily for preparing cereals and legumes but do not perform well for seasoning, frying and making cheppatti.

  16. Hyperspectral reflectance imaging technique for visualization of moisture distribution in cooked chicken breast

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Spectroscopy has proven to be an efficient tool for measuring the properties of meat. In this article, the hyperspectral imaging (HSI) technique is investigated for the determination of moisture content in cooked chicken breast over the VIS/NIR (400–1000 nm) spectral ranges. Moisture measurements we...

  17. Effects of the exposure to indoor cooking-generated particles on nitric oxide exhaled by women

    NASA Astrophysics Data System (ADS)

    Stabile, L.; Fuoco, F. C.; Marini, S.; Buonanno, G.

    2015-02-01

    In this study short-term respiratory effects due to the exposure to cooking-generated aerosols were assessed through a marker of airway inflammation (exhaled Nitric Oxide, eNO). The exposure of 43 non-atopic, non-smoking women in terms of particle number and surface area concentration was monitored during their normal cooking activities through hand-held aerosol monitors. Women using gas (n = 23) and electric (n = 20) stoves were considered in the survey. Surface area particle doses deposited in the alveolar region of the lungs (mm2) received by each woman were measured as well as their levels of eNO concentration. Associations between woman exposure to cooking-generated aerosol and short-term changes of eNO were found. In particular, women using electric stoves reported a statistically significant eNO reduction during the cooking sessions, whereas an increase in eNO was measured in women using gas stoves. The results support the potential link between short-term exposures to cooking-generated particles and women's respiratory inflammation responses.

  18. Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs

    PubMed Central

    Reicks, Marla; Trofholz, Amanda C.; Stang, Jamie S; Laska, Melissa N.

    2014-01-01

    Objective Cooking programs are growing in popularity; however an extensive review has not examined overall impact. Therefore, this study reviewed previous research on cooking/home food preparation interventions and diet and health-related outcomes among adults and identified implications for practice and research. Design Literature review and descriptive summative method. Main outcome measures Dietary intake, knowledge/skills, cooking attitudes and self-efficacy/confidence, health outcomes. Analysis Articles evaluating effectiveness of interventions that included cooking/home food preparation as the primary aim (January 1980 through December 2011) were identified via OVID MEDLINE, Agricola and Web of Science databases. Studies grouped according to design and outcomes were reviewed for validity using an established coding system. Results were summarized for several outcome categories. Results Of 28 studies identified, 12 included a control group with six as non-randomized and six as randomized controlled trials. Evaluation was done post-intervention for five studies, pre- and post-intervention for 23 and beyond post-intervention for 15. Qualitative and quantitative measures suggested a positive influence on main outcomes. However, non-rigorous study designs, varying study populations, and use of non-validated assessment tools limited stronger conclusions. Conclusions and Implications Well-designed studies are needed that rigorously evaluate long-term impact on cooking behavior, dietary intake, obesity and other health outcomes. PMID:24703245

  19. Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts.

    PubMed

    Jeong, Jong Youn

    2017-01-01

    The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE a* value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

  20. Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts

    PubMed Central

    2017-01-01

    The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE a* value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat. PMID:28316476

  1. First measurements of deuterium-tritium and deuterium-deuterium fusion reaction yields in ignition-scalable direct-drive implosions

    DOE PAGES

    Forrest, C. J.; Radha, P. B.; Knauer, J. P.; ...

    2017-03-03

    In this study, the deuterium-tritium (D-T) and deuterium-deuterium neutron yield ratio in cryogenic inertial confinement fusion (ICF) experiments is used to examine multifluid effects, traditionally not included in ICF modeling. This ratio has been measured for ignition-scalable direct-drive cryogenic DT implosions at the Omega Laser Facility using a high-dynamic-range neutron time-of-flight spectrometer. The experimentally inferred yield ratio is consistent with both the calculated values of the nuclear reaction rates and the measured preshot target-fuel composition. These observations indicate that the physical mechanisms that have been proposed to alter the fuel composition, such as species separation of the hydrogen isotopes, aremore » not significant during the period of peak neutron production in ignition-scalable cryogenic direct-drive DT implosions.« less

  2. Assessing the likely value of gravity and drawdown measurements to constrain estimates of hydraulic conductivity and specific yield during unconfined aquifer testing

    USGS Publications Warehouse

    Blainey, J.B.; Ferre, T. P. A.; Cordova, J.T.

    2007-01-01

    Pumping of an unconfined aquifer can cause local desaturation detectable with high-resolution gravimetry. A previous study showed that signal-to-noise ratios could be predicted for gravity measurements based on a hydrologic model. We show that although changes should be detectable with gravimeters, estimations of hydraulic conductivity and specific yield based on gravity data alone are likely to be unacceptably inaccurate and imprecise. In contrast, a transect of low-quality drawdown data alone resulted in accurate estimates of hydraulic conductivity and inaccurate and imprecise estimates of specific yield. Combined use of drawdown and gravity data, or use of high-quality drawdown data alone, resulted in unbiased and precise estimates of both parameters. This study is an example of the value of a staged assessment regarding the likely significance of a new measurement method or monitoring scenario before collecting field data. Copyright 2007 by the American Geophysical Union.

  3. Ground-water quality, Cook Inlet Basin, Alaska, 1999

    USGS Publications Warehouse

    Glass, Roy L.

    2001-01-01

    As part of the U.S. Geological Survey?s National Water-Quality Assessment Program, ground-water samples were collected from 34 existing wells in the Cook Inlet Basin in south-central Alaska during 1999. All ground-water samples were from aquifers composed of glacial or alluvial sediments. The water samples were used to determine the occurrence and distribution of selected major ions, nutrients, trace elements, volatile organic compounds, pesticides, radioisotopes, and environmental isotopes. Of 34 samples, 29 were from wells chosen by using a grid-based random-selection process. Water samples from five major public-supply wells also were collected. Radon-222 and arsenic concentrations exceeded drinking-water standards proposed by the U.S. Environmental Protection Agency in 39 and 18 percent of sampled wells, respectively. The highest radon concentration measured during this study was 610 picocuries per liter; 12 of 31 samples exceeded the proposed maximum contaminant level of 300 picocuries per liter. The highest arsenic concentration was 29 micrograms per liter; 6 of 34 samples exceeded the proposed maximum contaminant level of 10 micrograms per liter. Human activities may be increasing the concen- tration of nitrate in ground water, but nitrate concentrations in all samples were less than the maximum contaminant level of 10 milligrams per liter as nitrogen. Concentrations of nitrate were highest in Anchorage and were as great as 4.8 milligrams per liter as nitrogen. Dissolved-solids concentrations ranged from 77 to 986 milligrams per liter; only 2 of 34 wells yielded water having greater than 500 milligrams per liter. Iron and manganese concentrations exceeded secondary maximum contaminant levels in 18 and 42 percent of samples, respectively. Concentrations of all pesticides and volatile organic compounds detected in ground-water samples were very low, less than 1 microgram per liter. No pesticide or volatile organic compounds were detected at concentrations

  4. Impact of prehistoric cooking practices on paleoenvironmental proxies in shell midden constituents

    NASA Astrophysics Data System (ADS)

    Müller, Peter; Staudigel, Philip; Murray, Sean T.; Westphal, Hildegard; Swart, Peter K.

    2016-04-01

    Paleoenvironmental proxy records such as oxygen isotopes of calcareous skeletal structures like fish otoliths or mollusk shells provide highest-resolution information about environmental conditions experienced by the organism. Accumulations of such skeletal structures by ancient coastal populations in so called "shell midden" deposits provide us with sub-seasonally resolved paleoclimate records covering time spans up to several millennia. Given their high temporal resolution, these deposits are increasingly used for paleoclimate reconstructions and complement our understanding of ancient climate changes. However, gathered as comestibles, most of these skeletal remains were subject to prehistoric cooking methods prior to deposition. The associated alteration of the chemical proxy signatures as well as the subsequent error for paleoenvironmental reconstructions remained almost entirely neglected so far. Here, we present clumped isotope, conventional oxygen and carbon isotopes as well as element:Ca ratios measured in modern bivalve shells after exposing them to different prehistoric cooking methods. Our data show that most cooking methods considerably alter commonly used paleoclimate proxy systems which can lead to substantial misinterpretations of ancient climate conditions. Since the magnitude of chemical alteration is not distinguishable from natural temperature variability in most coastal settings, the alteration of shell midden constituents by prehistoric cooking remains likely unnoticed in most cases. Thus, depending on the cooking method, pre-depositional heating might have introduced considerable errors into previous paleoclimate studies. However, our data also show that clumped isotope thermometry represents a suitable diagnostic tool to detect such pre-depositional cooking events and also allows differentiating between the most commonly applied prehistoric cooking methods.

  5. Indoor air pollution in rural China: cooking fuels, stoves, and health status.

    PubMed

    Peabody, John W; Riddell, Travis J; Smith, Kirk R; Liu, Yaping; Zhao, Yanyun; Gong, Jianghui; Milet, Meredith; Sinton, Jonathan E

    2005-01-01

    Solid fuels are a major source of indoor air pollution, but in less developed countries the short-term health effects of indoor air pollution are poorly understood. The authors conducted a large cross-sectional study of rural Chinese households to determine associations between individual health status and domestic cooking as a source of indoor air pollution. The study included measures of health status as well as measures of indoor air-pollution sources, such as solid cooking fuels and cooking stoves. Compared with other fuel types, coal was associated with a lower health status, including negative impacts on exhaled carbon monoxide level, forced vital capacity, lifetime prevalence of chronic obstructive pulmonary disease and asthma, and health care utilization. Decreasing household coal use, increasing use of improved stove technology, and increasing kitchen ventilation may decrease the short-term health effects of indoor air pollution.

  6. Fluorescence of tryptophan in designed hairpin and Trp-cage miniproteins: measurements of fluorescence yields and calculations by quantum mechanical molecular dynamics simulations.

    PubMed

    McMillan, Andrew W; Kier, Brandon L; Shu, Irene; Byrne, Aimee; Andersen, Niels H; Parson, William W

    2013-02-14

    The quantum yield of tryptophan (Trp) fluorescence was measured in 30 designed miniproteins (17 β-hairpins and 13 Trp-cage peptides), each containing a single Trp residue. Measurements were made in D(2)O and H(2)O to distinguish between fluorescence quenching mechanisms involving electron and proton transfer in the hairpin peptides, and at two temperatures to check for effects of partial unfolding of the Trp-cage peptides. The extent of folding of all the peptides also was measured by NMR. The fluorescence yields ranged from 0.01 in some of the Trp-cage peptides to 0.27 in some hairpins. Fluorescence quenching was found to occur by electron transfer from the excited indole ring of the Trp to a backbone amide group or the protonated side chain of a nearby histidine, glutamate, aspartate, tyrosine, or cysteine residue. Ionized tyrosine side chains quenched strongly by resonance energy transfer or electron transfer to the excited indole ring. Hybrid classical/quantum mechanical molecular dynamics simulations were performed by a method that optimized induced electric dipoles separately for the ground and excited states in multiple π-π* and charge-transfer (CT) excitations. Twenty 0.5 ns trajectories in the tryptophan's lowest excited singlet π-π* state were run for each peptide, beginning by projections from trajectories in the ground state. Fluorescence quenching was correlated with the availability of a CT or exciton state that was strongly coupled to the π-π* state and that matched or fell below the π-π* state in energy. The fluorescence yields predicted by summing the calculated rates of charge and energy transfer are in good accord with the measured yields.

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

    ERIC Educational Resources Information Center

    Coveney, John; Begley, Andrea; Gallegos, Danielle

    2012-01-01

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

  8. Diversity for cooking time in Andean dry bean

    Technology Transfer Automated Retrieval System (TEKTRAN)

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

  9. COOKE DAM POND AND UPSTREAM (WEST) SIDE OF (LR) NORTH ...

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

    COOKE DAM POND AND UPSTREAM (WEST) SIDE OF (L-R) NORTH EMBANKMENT (MI-98-A), SPILLWAY (MI-98-B), PENSTOCK ENTRANCES, POWERHOUSE (MI-98-C), AND SOUTH EMBANKMENT (MI-98-E). VIEW TO NORTHEAST - Cooke Hydroelectric Plant, Cook Dam Road at Au Sable River, Oscoda, Iosco County, MI

  10. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 4 2014-10-01 2014-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with...

  11. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 4 2013-10-01 2013-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with...

  12. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 4 2012-10-01 2012-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with...

  13. Energy Use and Quality of Foods Cooked by Different Appliances.

    ERIC Educational Resources Information Center

    Odland, Dianne; And Others

    1987-01-01

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

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

    ERIC Educational Resources Information Center

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

    2015-01-01

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

  15. Differentiation between cooking bananas and dessert bananas. 2. Thermal and functional characterization of cultivated Colombian Musaceae (Musa sp.).

    PubMed

    Dufour, Dominique; Gibert, Olivier; Giraldo, Andrés; Sánchez, Teresa; Reynes, Max; Pain, Jean-Pierre; González, Alonso; Fernández, Alejandro; Díaz, Alberto

    2009-09-09

    The starch and flour thermal and functional characteristics of 23 cultivated varieties of bananas in Colombia were assessed. Onset temperature for gelatinization of starches measured by differential scanning calorimetry (DSC) varied from 59.7 to 67.8 degrees C, thereby significantly differentiating dessert bananas (63.2 degrees C) from nonplantain cooking bananas (65.7 degrees C) from FHIA hybrids (66.6 degrees C) and plantains (67.1 degrees C). FHIA hybrids are significantly discriminated from dessert banana landraces but not from the cooking group. The starch amylose contents varied from 15.4 to 24.9%; most dessert banana starch amylose contents were below 19%, whereas in cooking banana starches the contents were over 21%. Flour functional properties were assessed by Rapid ViscoAnalyser (RVA) using silver nitrate as alpha-amylase inhibitor. The flour pasting temperature was relevant to differentiate dessert bananas (69.5 degrees C) from FHIA dessert hybrids and nonplantain cooking bananas (72.8 degrees C) from cooking hybrids and plantains (75.8 degrees C). Among other criteria, the cooking ability also helped to differentiate dessert bananas and FHIA hybrids from cooking bananas. A close relation between cultivar genotypes and uses with the thermal and pasting properties were revealed.

  16. Measurement of proton induced thick target γ-ray yields on B, N, Na, Al and Si from 2.5 to 4.1 MeV

    NASA Astrophysics Data System (ADS)

    Chiari, M.; Ferraccioli, G.; Melon, B.; Nannini, A.; Perego, A.; Salvestrini, L.; Lagoyannis, A.; Preketes-Sigalas, K.

    2016-01-01

    Thick target yields for proton induced γ-ray emission (PIGE) on low-Z nuclei, namely B, N, Na, Al and Si, were measured for proton energies from 2.5 to 4.1 MeV and emission angles of 0°, 45° and 90°, at the 3 MV Tandetron laboratory of INFN-LABEC in Florence. The studied reactions were: 10B(p,α‧γ)7Be (Eγ = 429 keV), 10B(p,p‧γ)10B (Eγ = 718 keV) and 11B(p,p‧γ)11B (Eγ = 2125 keV) for boron; 14N(p,p‧γ)14N (Eγ = 2313 keV) for nitrogen; 23Na(p,p‧γ)23Na (Eγ = 441 and 1636 keV) and 23Na(p,α‧γ)20Ne (Eγ = 1634 keV) for sodium; 27Al(p,p‧γ)27Al (Eγ = 844 and 1014 keV) and 27Al(p,α‧γ)24Mg (Eγ = 1369 keV) for aluminum; 28Si(p,p‧γ)28Si (Eγ = 1779 keV) and 29Si(p,p‧γ)29Si (Eγ = 1273 keV) for silicon. The PIGE thick target yields have been measured with an overall uncertainty typically better than 10%. The use of the measured thick target yield to benchmark and validate experimental cross sections available in the literature is demonstrated.

  17. Mutagenic heterocyclic imidazoamines in cooked foods

    SciTech Connect

    Felton, J.S.; Knize, M.G.; Shen, N.H.; Wu, Rebekah; Becher, G.

    1987-06-01

    Cooking ground beef at 300/sup 0/C produces at least 8 distinct mutagens. All of these compounds fit into a general chemical class called aminoimidazoazaarenes (AIAs). Our studies suggest that most of this set of AIAs are present in cooked beef, pork, and chicken. Described in this manuscript are two new mutagens that appear to have oxygen atoms in the ring system. The amounts of these very potent bacterial mutagens vary from 20 ppB to <0.1 ppB depending on the mutagen, cooking conditions, and food tested. The production of these mutagens in food depends on the presence of creatine or creatinine and specific amino acids and cooking temperatures between 150 to 300/sup 0/C for an appropriate period of time. In CHO (Chinese hamster ovary) cells, the relative potency of the compounds differed significantly from the bacterial responses. The risk from consuming these compounds is still very unclear because of their relatively low levels in our diet and the lack of consistency in the biological response data. 36 refs., 4 figs., 1 tab.

  18. 46 CFR 121.220 - Cooking equipment.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 4 2012-10-01 2012-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS CARRYING MORE THAN 150... OCMI to be necessary for safety. (e) Sea rails, with suitable barriers to prevent accidental...

  19. Cooking breakfast after a brain injury

    PubMed Central

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

    2014-01-01

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

  20. What's Cooking in America's Schoolyard Gardens?

    ERIC Educational Resources Information Center

    Salter, Cathy

    2010-01-01

    This article discusses what's cooking in America's schoolyard gardens. From First Lady Michelle Obama's world-famous Kitchen Garden, to Alice Waters' groundbreaking Edible Schoolyard in Berkeley, California, to a nationally recognized elementary school learning garden in the small Midwestern town of Ashland, Missouri, school children are planting…

  1. Solid fuel cooking stoves: International directory

    SciTech Connect

    Not Available

    1981-02-01

    Optimal design and promotion of the use of fuel efficient cooking stoves demand continued interaction and exchange of information between researchers, extension workers, policy makers and others concerned with stove projects. The directory is aimed at listing all the known organisations in this area.

  2. Marine Ice Atlas for Cook Inlet, Alaska

    DTIC Science & Technology

    2007-11-02

    and 130 km wide, that is characterized by its extensive ground moraine , outwash plains, drumlin fields, eskers, kettles, and swampland. 2.2 Cook...knolls, and glacial moraine . Anchorage is consid- ered to have a Transition-type climate but is the most Continental of the four stations used in this

  3. Diet and Cancer Are Cooked Meats Involved

    SciTech Connect

    LLNL - University of California Television

    2008-05-01

    Diet has been associated with differences in cancer rates in human populations for many years. Mark Knize presents the latest research on cancer causes including work performed at Lawrence Livermore National Laboratory investigating some interesting chemical products created when meat is cooked and how to reduce them. Series: Science on Saturday [10/2006] [Health and Medicine] [Science] [Show ID: 11542

  4. Serving Up Activities for TV Cooking Shows.

    ERIC Educational Resources Information Center

    Katchen, Johanna E.

    This paper documents a presentation given on the use of English-language television cooking shows in English-as-a-Second-Language (ESL) and English-as-a-Foreign-Language (EFL) classrooms in Taiwan. Such shows can be ideal for classroom use, since they have a predictable structure consisting of short segments, are of interest to most students,…

  5. Diet and Cancer Are Cooked Meats Involved

    ScienceCinema

    LLNL - University of California Television

    2016-07-12

    Diet has been associated with differences in cancer rates in human populations for many years. Mark Knize presents the latest research on cancer causes including work performed at Lawrence Livermore National Laboratory investigating some interesting chemical products created when meat is cooked and how to reduce them. Series: Science on Saturday [10/2006] [Health and Medicine] [Science] [Show ID: 11542

  6. Estimating chlorophyll content and photochemical yield of photosystem II (ΦPSII) using solar-induced chlorophyll fluorescence measurements at different growing stages of attached leaves

    PubMed Central

    Tubuxin, Bayaer; Rahimzadeh-Bajgiran, Parinaz; Ginnan, Yusaku; Hosoi, Fumiki; Omasa, Kenji

    2015-01-01

    This paper illustrates the possibility of measuring chlorophyll (Chl) content and Chl fluorescence parameters by the solar-induced Chl fluorescence (SIF) method using the Fraunhofer line depth (FLD) principle, and compares the results with the standard measurement methods. A high-spectral resolution HR2000+ and an ordinary USB4000 spectrometer were used to measure leaf reflectance under solar and artificial light, respectively, to estimate Chl fluorescence. Using leaves of Capsicum annuum cv. ‘Sven’ (paprika), the relationships between the Chl content and the steady-state Chl fluorescence near oxygen absorption bands of O2B (686nm) and O2A (760nm), measured under artificial and solar light at different growing stages of leaves, were evaluated. The Chl fluorescence yields of ΦF 686nm/ΦF 760nm ratios obtained from both methods correlated well with the Chl content (steady-state solar light: R2 = 0.73; artificial light: R2 = 0.94). The SIF method was less accurate for Chl content estimation when Chl content was high. The steady-state solar-induced Chl fluorescence yield ratio correlated very well with the artificial-light-induced one (R2 = 0.84). A new methodology is then presented to estimate photochemical yield of photosystem II (ΦPSII) from the SIF measurements, which was verified against the standard Chl fluorescence measurement method (pulse-amplitude modulated method). The high coefficient of determination (R2 = 0.74) between the ΦPSII of the two methods shows that photosynthesis process parameters can be successfully estimated using the presented methodology. PMID:26071530

  7. Thick target yield measurement of 211At through the nuclear reaction 209Bi(α, 2n)

    NASA Astrophysics Data System (ADS)

    Alfarano, A.; Abbas, K.; Holzwarth, U.; Bonardi, M.; Groppi, F.; Alfassi, Z.; Menapace, E.; Gibson, P. N.

    2006-05-01

    Radionuclide Therapy (RNT) and Radioimmunotherapy (RIT) are potentially of great interest for cancer therapy. In many therapeutic applications alpha emitters should be much more effective than already-approved beta emitters due to the short range and high linear energy transfer of alpha particles. 213Bi is an important alpha emitter already used in clinical trials but the half-life of this radioisotope is short (46 minutes) and so its use is limited for certain therapies. 211At is potentially very interesting for medical purposes because of its longer half-life of 7.2 hours, and suitable decay scheme. We have studied the cyclotron-based production of 211At via the reaction 209Bi(α, 2n), this production route probably being the most promising in the long term. The energy dependence of thick target yields and the reaction cross sections for the production of 211At and 210At were determined and found to be in good agreement with literature. The best energy to produce 211At is 28-29 MeV. The possible production of the undesired, highly radiotoxic, and long-lived alpha-emitting 210Po (138.38 days), which is produced from decay of 210At, is also discussed.

  8. Emission of polycyclic aromatic hydrocarbons and their carcinogenic potencies from cooking sources to the urban atmosphere.

    PubMed Central

    Li, Chun-The; Lin, Yuan-Chung; Lee, Wen-Jhy; Tsai, Perng-Jy

    2003-01-01

    Traffic has long been recognized as the major contributor to polycyclic aromatic hydrocarbon (PAH) concentrations. However, this does not consider the contribution of cooking sources of PAHs. This study set out, first, to assess the characteristics of PAHs and their corresponding benzo[a]pyrene equivalent (B[a]Peq) emissions from cooking sources to the urban atmosphere. To illustrate the importance of cooking sources, PAH emissions from traffic sources were then calculated and compared. The entire study was conducted on a city located in southern Taiwan. PAH samples were collected from the exhaust stacks of four types of restaurant: Chinese, Western, fast food, and Japanese. For total PAHs, results show that the fractions of gaseous PAHs (range, 75.9-89.9%) were consistently higher than the fractions of particulate PAHs (range, 10.1-24.1%) in emissions from the four types of restaurant. But for total B[a]Peq, we found that the contributions of gaseous PAHs (range, 15.7-21.9%) were consistently lower than the contributions of particulate PAHs (range, 78.1-84.3%). For emission rates of both total PAHs and total B[a]Peq, a consistent trend was found for the four types of restaurant: Chinese (2,038 and 154 kg/year, respectively) > Western (258 and 20.4 kg/year, respectively) > fast food (31.4 and 0.104 kg/year, respectively) > Japanese (5.11 and 0.014 kg/year, respectively). By directly adapting the emission data obtained from Chinese restaurants, we found that emission rates on total PAHs and total B[a]Peq for home kitchen sources were 6,639 and 501 kg/year, respectively. By combining both restaurant sources and home kitchen sources, this study yielded emission rates of total PAHs and total B[a]Peq from cooking sources of the studied city of 8,973 and 675 kg/year, respectively. Compared with PAH emissions from traffic sources in the same city, we found that although the emission rates of total PAHs for cooking sources were significantly less than those for traffic

  9. Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling.

    PubMed

    Saleh, Mohammed; Meullenet, Jean-Francois

    2015-03-01

    Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultivars were milled using McGill laboratory mill for 30 and 40 s after warmed up the mill before milling. Four different milling temperatures per milling duration were achieved. Cooked rice texture properties were assessed using a uniaxial compression test and rice flour pasting properties measured using a TA-2000 rheometer. Results of this study showed that exposure of rice to high temperatures during milling significantly decreased cooked rice firmness. An increase in milled rice temperature after milling from 10.0 to 13.3 °C resulted in a 5.4 and 8.1 N decrease in cooked rice firmness. Although not always significant, the increase in milled rice temperature during milling resulted in an increase in cooked rice stickiness. The increase in milling temperature also showed significant increase in rice flour pasting properties. Changes in rice functional characteristics were attributed to the changes occurring to rice chemical constituents due to temperature exposure as indicated by the increase in rice protein hydrophobicity. Proteins are known to affect rice starch water holding capacity and other starch gelatinization properties.

  10. Effects of cooking on levels of PCBs in the fillets of winter flounder

    SciTech Connect

    Posten, T.M.; Durell, G.S.; Moya, J.; Garrahan, K.G.

    1994-12-31

    The consumption of contaminated fish has been shown to be a significant, pathway for human exposure. Risk assessors often assume that humans are exposed to the levels of contaminants in edible tissue of fish measured prior to preparation and cooking. This assumption may lead to overestimation or underestimation of risk since a particular cooking method may remove or transform toxic constituents in the flesh by thermal denaturation, vaporization, dissolution in aqueous tissue fluids or lipids that drip off the flesh, or extraction into cooling oil during deep fat frying. This paper presents and discusses the results of a study conducted to quantify the effect of preparation and cooking on PCB concentrations in the edible portion of winter flounder. The effects of broiling, pan frying, and deep frying in oil were tested on fillets from 21 fish. The change in total PCB concentrations and 18 specific PCB congeners was estimated using a mass-balance approach using the precooked PCB concentration on a wet-weight basis and the cooked concentration taking into account any change in fillet weight resulting from cooking. Deep frying in oil resulted in a 47% reduction in total PCB levels in fillet tissue, while pan frying and broiling did not result in a statistically significant difference in total PCB levels.

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

    NASA Astrophysics Data System (ADS)

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

    2015-12-01

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

  12. The effect of cooking on veterinary drug residues in food: 4. Oxytetracycline.

    PubMed

    Rose, M D; Bygrave, J; Farrington, W H; Shearer, G

    1996-04-01

    The heat stability of oxytetracycline (OTC) in water and vegetable oil was investigated. Results showed that the drug was unstable in water at 100 degrees C with a half-life of about 2 min, but more stable in oil at 180 degrees C where the half-life was about 8 min. The effect of a range of cooking processes including microwaving, boiling, roasting, grilling, braising and frying on OTC residues in incurred animal tissues was investigated. Substantial net reductions in OTC of 35-94% were observed, with temperature during cooking having the largest impact on the loss. Migration from the tissue into the surrounding liquid or meat juices was observed during the cooking processes. Diode-array analysis of heat-treated OTC standard solutions indicated that no individual closely related compound such as 4-epioxytetracycline, alpha- or beta-apooxytetracycline formed a significant proportion of the breakdown products. OTC was not evenly distributed throughout the tissue, but the effects of this were minimized by selecting adjacent samples for cooking and for the raw control. The findings of this investigation showed that the effect of cooking on residues of OTC should be considered before data obtained from measurements on raw tissue are used for consumer exposure estimates and dietary intake calculations.

  13. Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.).

    PubMed

    Hwang, In Guk; Shin, Young Jee; Lee, Seongeung; Lee, Junsoo; Yoo, Seon Mi

    2012-12-01

    We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. Results showed that the proximate composition, AsA content, TCC, TP, and antioxidant activities were significantly (p<0.05) affected by the cooking procedure; the loss rate varied among individual compounds. Boiling and steaming significantly reduced AsA content (24.3~66.5%), TP (13.9~ 54.9%), and antioxidant activity (21.7~60.5%) in red pepper, while stir-frying and roasting slightly reduced AsA content (2.7~25.9%), TP (1.8~4.9%), and antioxidant activity (4.9~17.9%). The highest loss was observed after boiling, followed by steaming, roasting, and stir-frying. Stir-frying and roasting better preserved AsA content, TCC, TP, and antioxidant activity. In conclusion, dry-heat cooking methods such as stir-frying and roasting may be preferred to retain the nutrient compositions and antioxidant properties of red pepper.

  14. Cooking with biomass increases the risk of depression in pre-menopausal women in India.

    PubMed

    Banerjee, Madhuchhanda; Siddique, Shabana; Dutta, Anindita; Mukherjee, Bidisha; Ranjan Ray, Manas

    2012-08-01

    Cooking with biomass fuel, a common practice in rural India, is associated with a high level of indoor air pollution (IAP). The aim of this study was to investigate whether IAP from biomass burning increases the risk of depression. For this cross-sectional study, we enrolled a group of 952 women (median age 37 years) who cooked regularly with biomass and a control group of 804 age-matched women who cooked with cleaner fuel (liquefied petroleum gas). Depression was assessed using the second edition of Beck's depression inventory (BDI-II). Platelet P-selectin expression was assessed by flow cytometry and platelet serotonin was measured by ELISA. Particulate matter having diameter of less than 10 and 2.5 μm (PM(10) and PM(2.5), respectively) in indoor air was measured by real-time aerosol monitor. Carbon monoxide (CO) in exhaled breath was measured by CO monitor. Compared with the control group, women who cooked with biomass had a higher prevalence of depression and depleted platelet serotonin, suggesting altered serotonergic activity in the brain. In addition, P-selectin expression on platelet surface was up-regulated implying platelet hyperactivity and consequent risk of cardiovascular disease. Biomass-using households had increased levels of PM(10) and PM(2.5), and biomass users had elevated levels of CO in expired air. Controlling potential confounders, cooking with biomass was found to be an independent and strong risk factor for depression. IAP from cooking with biomass is a risk for depression among rural women in their child-bearing age.

  15. VERY LONG BASELINE NEUTRINO OSCILLATION EXPERIMENTS FOR PRECISE MEASURMENTS OF OSCILLATION PARAMETERS AND SEARCH FOR N MU YIELDS N EPSILON.

    SciTech Connect

    DIWAN,M.; MARCIANO,W.; WENG,W.; BEAVIS,D.; BRENNAN,M.; CHEN,M.C.; FERNOW,R.; ET AL

    2002-10-18

    Brookhaven National Laboratory and collaborators started a neutrino working group to identify new opportunities in the field of neutrino oscillations and explore how our laboratory facilities can be used to explore this field of research. The memo to the working group and the charge are included in Appendix I. This report is the result of the deliberations of the working group. Previously, we wrote a letter of intent to build a new high intensity neutrino beam at BNL. A new intense proton beam will be used to produce a conventional horn focused neutrino beam directed at a detector located in either the Homestake mine in Lead, South Dakota at 2540 km or the Waste Isolation Pilot Plant (WIPP) in Carlsbad, NM at 2880 km. As a continuation of the study that produced the letter of intent, this report examines several items in more detail. We mainly concentrate on the use of water Cherenltov detectors because of their size, resolution, and background rejection capability, and cost. We examine the prospects of building such a detector in the Homestake mine. The accelerator upgrade will be carried out in phases. We expect the first phase to yield a 0.4 MW proton beam and the second phase to result in a 1.0 MW beam. The details of this upgrade will be reported in a companion report. In this report we assume accelerator intensity of 1 MW for calculating event rates and spectra. We also assume a total experimental duration of 5 years with running time of 10{sup 7} seconds per year. We examine the target station and the horn produced neutrino beam with focus on two topics: target and horn design for a 1 MW beam and the broad band spectrum of neutrinos from a 28 GeV proton beam.

  16. Measurements of extinct fission products in nuclear bomb debris: Determination of the yield of the Trinity nuclear test 70 y later.

    PubMed

    Hanson, Susan K; Pollington, Anthony D; Waidmann, Christopher R; Kinman, William S; Wende, Allison M; Miller, Jeffrey L; Berger, Jennifer A; Oldham, Warren J; Selby, Hugh D

    2016-07-19

    This paper describes an approach to measuring extinct fission products that would allow for the characterization of a nuclear test at any time. The isotopic composition of molybdenum in five samples of glassy debris from the 1945 Trinity nuclear test has been measured. Nonnatural molybdenum isotopic compositions were observed, reflecting an input from the decay of the short-lived fission products (95)Zr and (97)Zr. By measuring both the perturbation of the (95)Mo/(96)Mo and (97)Mo/(96)Mo isotopic ratios and the total amount of molybdenum in the Trinity nuclear debris samples, it is possible to calculate the original concentrations of the (95)Zr and (97)Zr isotopes formed in the nuclear detonation. Together with a determination of the amount of plutonium in the debris, these measurements of extinct fission products allow for new estimates of the efficiency and yield of the historic Trinity test.

  17. Measurements of extinct fission products in nuclear bomb debris: Determination of the yield of the Trinity nuclear test 70 y later

    PubMed Central

    Hanson, Susan K.; Pollington, Anthony D.; Waidmann, Christopher R.; Kinman, William S.; Wende, Allison M.; Miller, Jeffrey L.; Berger, Jennifer A.; Oldham, Warren J.; Selby, Hugh D.

    2016-01-01

    This paper describes an approach to measuring extinct fission products that would allow for the characterization of a nuclear test at any time. The isotopic composition of molybdenum in five samples of glassy debris from the 1945 Trinity nuclear test has been measured. Nonnatural molybdenum isotopic compositions were observed, reflecting an input from the decay of the short-lived fission products 95Zr and 97Zr. By measuring both the perturbation of the 95Mo/96Mo and 97Mo/96Mo isotopic ratios and the total amount of molybdenum in the Trinity nuclear debris samples, it is possible to calculate the original concentrations of the 95Zr and 97Zr isotopes formed in the nuclear detonation. Together with a determination of the amount of plutonium in the debris, these measurements of extinct fission products allow for new estimates of the efficiency and yield of the historic Trinity test. PMID:27382169

  18. Measurements of extinct fission products in nuclear bomb debris: Determination of the yield of the Trinity nuclear test 70 y later

    DOE PAGES

    Hanson, Susan Kloek; Pollington, Anthony Douglas; Waidmann, Christopher Russell; ...

    2016-07-05

    This study describes an approach to measuring extinct fission products that would allow for the characterization of a nuclear test at any time. The isotopic composition of molybdenum in five samples of glassy debris from the 1945 Trinity nuclear test has been measured. Nonnatural molybdenum isotopic compositions were observed, reflecting an input from the decay of the short-lived fission products 95Zr and 97Zr. By measuring both the perturbation of the 95Mo/96Mo and 97Mo/96Mo isotopic ratios and the total amount of molybdenum in the Trinity nuclear debris samples, it is possible to calculate the original concentrations of the 95Zr and 97Zrmore » isotopes formed in the nuclear detonation. Together with a determination of the amount of plutonium in the debris, these measurements of extinct fission products allow for new estimates of the efficiency and yield of the historic Trinity test.« less

  19. Efficient pretreatment of Vietnamese rice straw by soda and sulfate cooking methods for enzymatic saccharification.

    PubMed

    Dien, Le Quang; Phuong, Nguyen Thi Minh; Hoa, Doan Thai; Hoang, Phan Huy

    2015-02-01

    This manuscript presents a study on alkaline pretreatment of Vietnamese rice (Oryza sativa L.) straw that grows in Northern Vietnam for enzymatic saccharification. The NaOH pretreatment (soda cooking) and NaOH/Na2S pretreatment (sulfate cooking) were applied for rice straw pretreatment, which have relatively similar condition with industrial pulping processes but at lower temperature. Pretreated biomass solid was then enzymatic hydrolyzed by commercial enzyme Cellic®CTec2 (Novozymes) with enzyme dosage of 35 FPU/g to achieve reducing sugars. The suitable condition for pretreatment was found at temperature of about 100 °C, pretreatment time of 2 h, and solid/liquid ratio of 1:10 with active alkali dosage of 20 % of dry rice straw. Under this pretreatment condition, sugar yield in enzymatic hydrolysis up to 45.33 and 48.92 % over dry rice straw could be obtained after soda cooking and sulfate cooking pretreatment, respectively. Moreover, the changes of components of rice straw after pretreatment were also studied. The crystallinity of cellulose in pretreated biomass solid was calculated from XRD pattern. And the fibril morphology after treatment was revealed by the microscopic observations performed by scanning electron microscope (SEM).

  20. Background studies in the modeling of extrusion cooking processes for soy flour doughs.

    PubMed

    Luxenburg, L A; Baird, D G; Joseph, E G

    1985-03-01

    Soy flour is processed in single screw extruders to yield textured vegetable protein used as meat extenders and replacements. The fundamental processes which take place in extrusion cooking of soy doughs are poorly understood from an engineering point of view. This paper is concerned with gaining an understanding of extrusion cooking in order to develop a quantitative model of this process in single screw extruders. Rheological and thermodynamic data are obtained over a range of conditions found in the extrusion process and this data is used both in understanding and modeling the extrusion cooking process.In particular, differential scanning calorimetry (DSC) has been used to determine changes in the enthalpy of soy doughs at various moisture levels. It is observed that in general the enthalpy changes are small (e.g. of the order of 1.0 cal/g) and endothermic. However, if the dough is subjected to shear and thermal history, then the enthalpy changes become significant. The viscosity of the dough exhibits a mild increase in the temperature range where the endotherms are observed in the DSC data. Based on the results of this study, it is concluded that cooking does not involve cross-linking of the proteins but more likely a conformation change of the molecules. Also, it is found that for the 40% to 60% added moisture soy flour dough systems, the rheological properties can be modeled using a Bingham model modified with a shear rate dependent viscosity.

  1. Influence of household cooking methods on amino acids and minerals of Barrosã-PDO veal.

    PubMed

    Lopes, Anabela F; Alfaia, Cristina M M; Partidário, Ana M C P C; Lemos, José P C; Prates, José A M

    2015-01-01

    The effect of commonly household cooking methods (boiling, microwaving and grilling) on amino acid and mineral (Fe, Mg, K and Zn) contents was investigated in the longissimus lumborum muscle of Barrosã-PDO veal. Fifteen Barrosã purebred calves at 7-8 months of age and an average weight of 177±37 kg were slaughtered. Cooking had a strong effect (P<0.05) on yield, being higher (67.5%) in boiling compared to microwave and grilling (64.0% and 64.5%, respectively). Grilling increased most of the percentage retention of individual amino acids (>100%), in particular for leucine. No significant differences (P>0.05) were observed for iron and zinc retentions among the cooking methods, while the retention of magnesium and potassium was strongly affected, mainly after boiling. Our findings indicate that the different cooking methods clearly affect the chemical composition and nutritional value of meat, which may have a strong impact on the intake of essential nutrients.

  2. Formation of inclusion complexes between high amylose starch and octadecyl ferulate via steam jet cooking.

    PubMed

    Kenar, James A; Compton, David L; Little, Jeanette A; Peterson, Steve C

    2016-04-20

    Amylose-ligand inclusion complexes represent an interesting approach to deliver bioactive molecules. However, ferulic acid has been shown not to form single helical inclusion complexes with amylose from high amylose maize starch. To overcome this problem a lipophilic ferulic acid ester, octadecyl ferulate, was prepared and complexed with amylose via excess steam jet cooking. Jet-cooking octadecyl ferulate and high amylose starch gave an amylose-octadecyl ferulate inclusion complex in 51.0% isolated yield. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) confirmed that a 61 V-type inclusion complex was formed. Amylose and extraction assays showed the complex to be enriched in amylose (91.9±4.3%) and contain 70.6±5.6mgg(-1) octadecyl ferulate, although, minor hydrolysis (∼4%) of the octadecyl ferulate was observed under the excess steam jet-cooking conditions utilized. This study demonstrates that steam jet cooking is a rapid and scalable process in which to prepare amylose-octadecyl ferulate inclusion complexes.

  3. The light-yield response of a NE-213 liquid-scintillator detector measured using 2-6 MeV tagged neutrons

    NASA Astrophysics Data System (ADS)

    Scherzinger, J.; Al Jebali, R.; Annand, J. R. M.; Fissum, K. G.; Hall-Wilton, R.; Kanaki, K.; Lundin, M.; Nilsson, B.; Perrey, H.; Rosborg, A.; Svensson, H.

    2016-12-01

    The response of a NE-213 liquid-scintillator detector has been measured using tagged neutrons from 2 to 6 MeV originating from an Am/Be neutron source. The neutron energies were determined using the time-of-flight technique. Pulse-shape discrimination was employed to discern between gamma-rays and neutrons. The behavior of both the fast (35 ns) and the combined fast and slow (475 ns) components of the neutron scintillation-light pulses were studied. Three different prescriptions were used to relate the neutron maximum energy-transfer edges to the corresponding recoil-proton scintillation-light yields, and the results were compared to simulations. The overall normalizations of parametrizations which predict the fast or total light yield of the scintillation pulses were also tested. Our results agree with both existing data and existing parametrizations. We observe a clear sensitivity to the portion and length of the neutron scintillation-light pulse considered.

  4. A preliminary measurement of the W boson mass using W {yields} e{nu} decays at D0

    SciTech Connect

    Flattum, E.M.; D0 Collaboration

    1996-07-01

    The preliminary measurement of the W boson mass from {ital e}{nu} decays produced in {ital p}{ital {anti p}} collisions at {radical}s = 1.8 TeV using the D{null} detector for the 1994-1995 Fermilab run is presented. The analysis uses events with electrons in the central region ({vert_bar}{eta}{vert_bar} {lt} 1.2).From a sample of 32,856 {ital W} decay and 1562 dielectron events we measure the {ital W} mass to be 80.38{+-} 0.07(stat.){+-}0.13(syst.){+-}0.13 (scale) GeV/c{sup 2}. The technique for determining the mass and its systematic errors is discussed.

  5. Pion yields and the nature of kaon-pion ratios in high energy nucleus-nucleus collisons: models versus measurements

    NASA Astrophysics Data System (ADS)

    Bhattacharyya, S.; De, B.; Guptaroy, P.

    2001-08-01

    The pion densities and the nature of kaon-pion ratios offer two very prominent and crucial physical observables on which sufficient data for heavy nucleus collisions, to date, are available. In the light of two models - one purely phenomenological and the other with a sound dynamical basis - we would try to examine here the state of agreement between calculations and experimental results obtainable from the past and the latest measurements. Impact and implications of all these would also finally be spelt out.

  6. Effect of natural antioxidants, irradiation, and cooking on lipid oxidation in refrigerated, salted ground beef patties.

    PubMed

    Schevey, Christian T; Toshkov, Stoyan; Brewer, M Susan

    2013-11-01

    Antioxidant effects of natural antioxidants in 73%-lean ground beef patties during refrigeration were studied. Samples were subject to an antioxidant treatment (pomegranate extract, grape seed extract, butylated hydroxyanisole, or no treatment) and an irradiation treatment (0 or 1.5 kGy) before being evaluated for both uncooked and cooked indicators of lipid oxidation. Chemical evaluation of antioxidant activity were determined over 9 d through measurement of thiobarbituric reactive substances values. Physical evaluation of antioxidant activity was monitored by changes in physical color and sensory odor analysis on patties before and after cooking. Butylated hydroxyanisole extended the induction period of oxidation in all unirradiated beef patties better than the natural antioxidants. Panelists were able to distinguish a difference (in terms of oxidation attributes) between patty samples of different antioxidant and irradiation treatments while samples were uncooked, but unable to distinguish a difference between patties after cooking.

  7. Effect of cooking temperatures on chemical changes in species of organic arsenic in seafood.

    PubMed

    Devesa, V; Martínez, A; Súñer, M A; Vélez, D; Almela, C; Montoro, R

    2001-05-01

    The concentrations of arsenobetaine (AB), tetramethylarsonium ion (TMA(+)), and trimethylarsine oxide (TMAO) were determined in samples of sole, dory, hake, and sardine, raw and after being subjected to cooking processes--baking, frying, and grilling--at various temperatures. In all cases, the temperature attained inside the product during the cooking process was measured. The arsenic species extracted from the samples with methanol/water were separated by means of a column switching technique between a PRP-X100 column and a PRP-X200 column. AB was detected by hydride generation atomic absorption spectrometry, whereas TMA(+) and TMAO were detected by hydride generation atomic fluorescence spectrometry. The results obtained showed that, in all of the types of seafood studied, TMA(+) appeared after cooking, possibly because heating facilitates decarboxylation of AB to TMA(+).

  8. Measurements with a Ge detector and Monte Carlo computations of dose rate yields due to cosmic muons.

    PubMed

    Clouvas, A; Xanthos, S; Antonopoulos-Domis, M; Silva, J

    2003-02-01

    The present work shows how portable Ge detectors can be useful for measurements of the dose rate due to ionizing cosmic radiation. The methodology proposed converts the cosmic radiation induced background in a Ge crystal (energy range above 3 MeV) to the absorbed dose rate due to muons, which are responsible for 75% of the cosmic radiation dose rate at sea level. The key point is to observe in the high energy range (above 20 MeV) the broad muon peak resulting from the most probable energy loss of muons in the Ge detector. An energy shift of the muon peak was observed, as expected, for increasing dimensions of three Ge crystals (10%, 20%, and 70% efficiency). Taking into account the dimensions of the three detectors the location of the three muon peaks was reproduced by Monte Carlo computations using the GEANT code. The absorbed dose rate due to muons has been measured in 50 indoor and outdoor locations at Thessaloniki, the second largest town of Greece, with a portable Ge detector and converted to the absorbed dose rate due to muons in an ICRU sphere representing the human body by using a factor derived from Monte Carlo computations. The outdoor and indoor mean muon dose rate was 25 nGy h(-1) and 17.8 nGy h(-1), respectively. The shielding factor for the 40 indoor measurements ranges from 0.5 to 0.9 with a most probable value between 0.7-0.8.

  9. Measurement of charged particle yields from PMMA irradiated by a 220 MeV/u 12C beam

    NASA Astrophysics Data System (ADS)

    Piersanti, L.; Bellini, F.; Bini, F.; Collamati, F.; De Lucia, E.; Durante, M.; Faccini, R.; Ferroni, F.; Fiore, S.; Iarocci, E.; La Tessa, C.; Marafini, M.; Mattei, I.; Patera, V.; Ortega, P. G.; Sarti, A.; Schuy, C.; Sciubba, A.; Vanstalle, M.; Voena, C.

    2014-04-01

    The radiation used in hadrontherapy treatments interacts with the patient body producing secondary particles, either neutral or charged, that can be used for dose and Bragg peak monitoring and to provide a fast feedback on the treatment plans. Recent results obtained from the authors on simplified setups (mono-energetic primary beams interacting with homogeneous tissue-like target) have already indicated the correlation that exists between the flux of these secondaries coming from the target (e.g. protons and photons) and the position of the primary beam Bragg peak. In this paper, the measurements of charged particle fluxes produced by the interaction of a 220 MeV/u carbon ion beam at GSI, Darmstadt, with a polymethyl methacrylate target are reported. The emission region of protons (p), deuterons (d) and tritons (t) has been characterized using a drift chamber while the particle time-of-flight, used to compute the kinetic energy spectra, was measured with a LYSO scintillator. The energy released in the LYSO crystal was used for particle identification purposes. The measurements were repeated with the setup at 60° and 90° with respect to the primary beam direction. The accuracy on the fragments emission profile reconstruction and its relationship with the Bragg peak position have been studied. Based on the acquired experimental evidence, a method to monitor the dose profile and the position of the Bragg peak inside the target is proposed.

  10. Measurement of charged particle yields from PMMA irradiated by a 220 MeV/u (12)C beam.

    PubMed

    Piersanti, L; Bellini, F; Bini, F; Collamati, F; De Lucia, E; Durante, M; Faccini, R; Ferroni, F; Fiore, S; Iarocci, E; La Tessa, C; Marafini, M; Mattei, I; Patera, V; Ortega, P G; Sarti, A; Schuy, C; Sciubba, A; Vanstalle, M; Voena, C

    2014-04-07

    The radiation used in hadrontherapy treatments interacts with the patient body producing secondary particles, either neutral or charged, that can be used for dose and Bragg peak monitoring and to provide a fast feedback on the treatment plans. Recent results obtained from the authors on simplified setups (mono-energetic primary beams interacting with homogeneous tissue-like target) have already indicated the correlation that exists between the flux of these secondaries coming from the target (e.g. protons and photons) and the position of the primary beam Bragg peak. In this paper, the measurements of charged particle fluxes produced by the interaction of a 220 MeV/u carbon ion beam at GSI, Darmstadt, with a polymethyl methacrylate target are reported. The emission region of protons (p), deuterons (d) and tritons (t) has been characterized using a drift chamber while the particle time-of-flight, used to compute the kinetic energy spectra, was measured with a LYSO scintillator. The energy released in the LYSO crystal was used for particle identification purposes. The measurements were repeated with the setup at 60° and 90° with respect to the primary beam direction. The accuracy on the fragments emission profile reconstruction and its relationship with the Bragg peak position have been studied. Based on the acquired experimental evidence, a method to monitor the dose profile and the position of the Bragg peak inside the target is proposed.

  11. Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.

    PubMed

    Sánchez Del Pulgar, José; Gázquez, Antonio; Ruiz-Carrascal, Jorge

    2012-03-01

    This paper describes the influence of different factors on sous-vide cooked pork. Pork cheeks were cooked at different combinations of temperature (60°C or 80°C), time (5 or 12h) and vacuum (vacuum or air packaged). Weight losses were lower and moisture content higher in samples cooked for a shorter time (P=0.054) and at a lower temperature (P<0.001). Samples cooked at 60°C showed more lightness (L*) and redness (a*) (P<0.001). Lipid oxidation showed an interaction between cooking time and temperature (P=0.007), with higher TBARs values for samples cooked for 12h at 60°C and lower for those cooked for 12h at 80°C. Samples cooked at 80°C for 12h showed lower (P<0.05) values for most textural parameters than all the other types of samples. Vacuum packaging showed no influence on any of the studied variables. For the treatments evaluated, cooking temperature×time combination seems to be more important than vacuum packaging in the textural and colour parameters of pork cheeks.

  12. Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pasting, rheological and water-holding properties of buckwheat (Fagopyrum esculentum) flour obtained from whole achenes separated into three particle sizes, and three commercial flours (Fancy, Supreme and Farinetta) were measured with or without jet-cooking. Fancy had instantaneous paste viscosity ...

  13. Functional Assessment of Alaska Peatlands in Cook Inlet Basin, Region 10 Regional Applied Research Effort (RARE)

    EPA Science Inventory

    Peatlands in south central Alaska are the dominant wetland class in the lowlands of the Cook Inlet Basin. Currently Alaska peatlands are extensive and largely pristine but these areas are facing increasing human development. This study focused on obtaining measures of ecologica...

  14. New passive solar cooking system. Final report

    SciTech Connect

    Schlussler, L.

    1981-11-01

    The development of a solar cooking system which uses a phase change process to passively transfer heat from a collector to a cooker is presented. In the design of this cooking system steam is produced in the collector and then is used as the heat transfer fluid in the cooker. The most efficient use of the system is to heat food directly by condensing the steam onto the food, whereas a heat exchanger is necessary to heat an oven or a frying pan. A pressure cooker was successfully built and tested using the steam from the collector. Brief discussions on the collector design and performance, and heat storage phase change materials are provided. (BCS)

  15. Cook-off resistant initiation trains

    SciTech Connect

    Cutting, J.L.; Nichols, A.L. III; von Holle, W.G.; Lee, R.S.

    1992-03-26

    We have developed and tested initiation trains which are designed to withstand abnormal thermal environments. The design philosophy is to use a slapper detonator to initiate a small quantity of initiating explosive, whose mass is too small to permit a transition to detonation in a cook-off environment. We have successfully used PETN and HNS as the initiating explosive. The detonation of the initiating explosive drives a thin metal flyer plate onto an ultrafine-particle-size TATB booster which, in turn, initiates a main charge. The booster can be scaled to almost any size without compromising the cook-off resistance by using the ultrafine TATB to initiate a larger charge of LX-17 insensitive explosive as a secondary booster.

  16. Comparison of PHITS, GEANT4, and HIBRAC simulations of depth-dependent yields of β(+)-emitting nuclei during therapeutic particle irradiation to measured data.

    PubMed

    Rohling, Heide; Sihver, Lembit; Priegnitz, Marlen; Enghardt, Wolfgang; Fiedler, Fine

    2013-09-21

    For quality assurance in particle therapy, a non-invasive, in vivo range verification is highly desired. Particle therapy positron-emission-tomography (PT-PET) is the only clinically proven method up to now for this purpose. It makes use of the β(+)-activity produced during the irradiation by the nuclear fragmentation processes between the therapeutic beam and the irradiated tissue. Since a direct comparison of β(+)-activity and dose is not feasible, a simulation of the expected β(+)-activity distribution is required. For this reason it is essential to have a quantitatively reliable code for the simulation of the yields of the β(+)-emitting nuclei at every position of the beam path. In this paper results of the three-dimensional Monte-Carlo simulation codes PHITS, GEANT4, and the one-dimensional deterministic simulation code HIBRAC are compared to measurements of the yields of the most abundant β(+)-emitting nuclei for carbon, lithium, helium, and proton beams. In general, PHITS underestimates the yields of positron-emitters. With GEANT4 the overall most accurate results are obtained. HIBRAC and GEANT4 provide comparable results for carbon and proton beams. HIBRAC is considered as a good candidate for the implementation to clinical routine PT-PET.

  17. High Altitude Cooking and Food Safety

    MedlinePlus

    ... Administrative Forms Standard Forms Skip Navigation Z7_0Q0619C0JGR010IFST1G5B10H1 Web Content Viewer (JSR 286) Actions ${title} Loading... / Topics / ... High Altitude Cooking and Food Safety Z7_0Q0619C0JGR010IFST1G5B10H3 Web Content Viewer (JSR 286) Actions ${title} Loading... Z7_ ...

  18. Ciguatera poisoning in the Cook Islands.

    PubMed

    Bailey, Stephanie; Withers, Tristan

    2014-06-25

    This case report presents two British medical students who contracted ciguatera poisoning while on elective in the Cook Islands. Thirty-six hours after consuming two reef fish they developed paraesthesia of the mouth, hands and feet, myalgia, pruritis and cold allodynia. Neurological examination was normal. Diagnosis of ciguatera poisoning was made on history of reef fish consumption and classical clinical presentation. Management was symptomatic (antihistamines) and both students made a full recovery within 10 weeks.

  19. Ciguatera poisoning in the Cook Islands

    PubMed Central

    Bailey, Stephanie; Withers, Tristan

    2014-01-01

    This case report presents two British medical students who contracted ciguatera poisoning while on elective in the Cook Islands. Thirty-six hours after consuming two reef fish they developed paraesthesia of the mouth, hands and feet, myalgia, pruritis and cold allodynia. Neurological examination was normal. Diagnosis of ciguatera poisoning was made on history of reef fish consumption and classical clinical presentation. Management was symptomatic (antihistamines) and both students made a full recovery within 10 weeks. PMID:24966268

  20. Cook, James (1728-79)

    NASA Astrophysics Data System (ADS)

    Murdin, P.

    2000-11-01

    Sailor, born in Marton-in-Cleveland, Yorkshire, England. As a captain in the Royal Navy, conducted three voyages of exploration in the Pacific Ocean, the first inspired by EDMOND HALLEY's suggestion that the distance from the Sun to the Earth could be calculated by timing the transit of Venus across the face of the Sun. A better measurement would enable more accurate ephemeredes to be computed an...

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

    PubMed

    Shi, Jianbin; Yang, Qiulin; Lin, Lu

    2014-04-15

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

  2. Phenotypic analysis of cheese yields and nutrient recoveries in the curd of buffalo milk, as measured with an individual model cheese-manufacturing process.

    PubMed

    Cipolat-Gotet, C; Bittante, G; Cecchinato, A

    2015-01-01

    Traits associated with cheese yield and milk nutrient recovery in curd are used to describe the efficiency of the cheese-making process. This is fundamental for all dairy species, including the Italian Mediterranean buffalo, which is largely used for milk production aimed at the dairy industry. To assess cheese-making traits among buffalo, a model cheese-manufacturing process was tested; it was capable of processing 24 samples per run, using 0.5-L samples of milk from individual buffalo. In total, 180 buffalo reared in 7 herds located in Northeast Italy were sampled once. Briefly, each sample was weighed and heated (35°C for 30min), inoculated with starter culture (90min), and mixed with rennet (51.2 international milk-clotting units/L of milk). After 10min of gelation, the curd was cut; 5min after the cut, the curd was separated from the whey, and the curd was subjected to draining (for 30min) and pressing (18h). The curd and whey were weighed, analyzed for pH and the total solid, fat, lactose, and protein contents, and subjected to estimation of the energy content. Three measures of cheese yield (%CY), %CYCURD, %CYSOLIDS, and %CYWATER, were computed as the ratios between the weight of the curd, the curd dry matter, and the water retained in the curd, respectively, and the weight of the milk processed. These traits were multiplied by the daily milk yield to define the 3 corresponding measures of daily cheese yield (dCY, kg/d). The milk component recoveries (REC) in the curd, RECFAT, RECPROTEIN, and RECSOLIDS, represented the ratios between the weights of the fat, protein, and total solids in the curd, respectively, and the corresponding components in the milk. Finally, energy recovery (RECENERGY) was estimated. The values for %CYCURD, %CYSOLIDS, %CYWATER, RECPROTEIN, RECFAT, RECSOLIDS, and RECENERGY averaged 25.6, 12.7, 12.9, 80.4, 95.1, 66.7, and 79.3%, respectively, indicating that buffalo milk has a higher aptitude to cheese-making than bovine milk. The effect

  3. Chimpanzees, cooking, and a more comparative psychology.

    PubMed

    Beran, Michael J; Hopper, Lydia M; de Waal, Frans B M; Brosnan, Sarah F; Sayers, Ken

    2016-06-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offered alternative explanations and mechanisms that could account for the behavioral responses of those chimpanzees, and questioned the manner in which the data were used to examine human evolution (Beran, Hopper, de Waal, Sayers, & Brosnan, 2015). Two commentaries suggested either that we were overly critical of the original report's claims and methodology (Rosati & Warneken, 2016), or that, contrary to our statements, early biological thinkers contributed little to questions concerning the evolutionary importance of cooking (Wrangham, 2016). In addition, both commentaries took issue with our treatment of chimpanzee referential models in human evolutionary studies. Our response offers points of continued disagreement as well as points of conciliation. We view Warneken and Rosati's general conclusions as a case of affirming the consequent-a logical conundrum in which, in this case, a demonstration of a partial list of the underlying abilities required for a cognitive trait/suite (understanding of cooking) are suggested as evidence for that ability. And although we strongly concur with both Warneken and Rosati (2015) and Wrangham (2016) that chimpanzee research is invaluable and essential to understanding humanness, it can only achieve its potential via the holistic inclusion of all available evidence-including that from other animals, evolutionary theory, and the fossil and archaeological records.

  4. Associating cooking additives with sodium hydroxide to pretreat bamboo residues for improving the enzymatic saccharification and monosaccharides production.

    PubMed

    Huang, Caoxing; He, Juan; Wang, Yan; Min, Douyong; Yong, Qiang

    2015-10-01

    Cooking additive pulping technique is used in kraft mill to increase delignification degree and pulp yield. In this work, cooking additives were firstly applied in the sodium hydroxide pretreatment for improving the bioconversion of bamboo residues to monosaccharides. Meanwhile, steam explosion and sulfuric acid pretreatments were also carried out on the sample to compare their impacts on monosaccharides production. Results indicated that associating anthraquinone with sodium hydroxide pretreatment showed the best performance in improving the original carbohydrates recovery, delignification, enzymatic saccharification, and monosaccharides production. After consecutive pretreatment and enzymatic saccharification process, 347.49 g, 307.48 g, 142.93 g, and 87.15 g of monosaccharides were released from 1000 g dry bamboo residues pretreated by sodium hydroxide associating with anthraquinone, sodium hydroxide, steam explosion and sulfuric acid, respectively. The results suggested that associating cooking additive with sodium hydroxide is an effective pretreatment for bamboo residues to enhance enzymatic saccharification for monosaccharides production.

  5. Effects of polishing, cooking, and storing on total arsenic and arsenic species concentrations in rice cultivated in Japan.

    PubMed

    Naito, Shigehiro; Matsumoto, Eri; Shindoh, Kumiko; Nishimura, Tsutomu

    2015-02-01

    The effects of polishing, cooking, and storing on total arsenic (As) and As species concentrations in rice were studied adopting typical Japanese conditions. Total and inorganic As levels in three white rice samples polished by removing 10% of bran by weight were reduced to 61-66% and 51-70% of those in brown rice. The As levels in the white rice after three washings with deionized water were reduced to 81-84% and 71-83% of those in raw rice. Rinse-free rice, which requires no washing before cooking because bran remaining on the surface of the rice was removed previously, yielded an effect similar to that of reducing As in rice by washing. Low-volume cooking (water:rice 1.4-2.0:1) rice to dryness did not remove As. The As content of brown rice stored in grain form for one year was stable.

  6. First Measurements of Deuterium-Tritium and Deuterium-Deuterium Fusion Reaction Yields in Ignition-Scalable Direct-Drive Implosions

    NASA Astrophysics Data System (ADS)

    Forrest, C. J.; Radha, P. B.; Knauer, J. P.; Glebov, V. Yu.; Goncharov, V. N.; Regan, S. P.; Rosenberg, M. J.; Sangster, T. C.; Shmayda, W. T.; Stoeckl, C.; Gatu Johnson, M.

    2017-03-01

    The deuterium-tritium (D-T) and deuterium-deuterium neutron yield ratio in cryogenic inertial confinement fusion (ICF) experiments is used to examine multifluid effects, traditionally not included in ICF modeling. This ratio has been measured for ignition-scalable direct-drive cryogenic DT implosions at the Omega Laser Facility [T. R. Boehly et al., Opt. Commun. 133, 495 (1997), 10.1016/S0030-4018(96)00325-2] using a high-dynamic-range neutron time-of-flight spectrometer. The experimentally inferred yield ratio is consistent with both the calculated values of the nuclear reaction rates and the measured preshot target-fuel composition. These observations indicate that the physical mechanisms that have been proposed to alter the fuel composition, such as species separation of the hydrogen isotopes [D. T. Casey et al., Phys. Rev. Lett. 108, 075002 (2012), 10.1103/PhysRevLett.108.075002], are not significant during the period of peak neutron production in ignition-scalable cryogenic direct-drive DT implosions.

  7. Reaction rate sensitivity of 44Ti production in massive stars and implications of a thick target yield measurement of 40Ca(alpha,gamma)44Ti

    SciTech Connect

    Hoffman, R D; Sheets, S A; Burke, J T; Scielzo, N D; Rauscher, T; Norman, E B; Tumey, S; Brown, T A; Grant, P G; Hurst, A M; Phair, L; Stoyer, M A; Wooddy, T; Fisker, J L; Bleuel, D

    2010-02-16

    We evaluate two dominant nuclear reaction rates and their uncertainties that affect {sup 44}Ti production in explosive nucleosynthesis. Experimentally we develop thick-target yields for the {sup 40}Ca({alpha},{gamma}){sup 44}Ti reaction at E{sub {alpha}} = 4.13, 4.54, and 5.36 MeV using {gamma}-ray spectroscopy. At the highest beam energy, we also performed an activation measurement which agrees with the thick target result. From the measured yields a stellar reaction rate was developed that is smaller than current statistical-model calculations and recent experimental results, which would suggest lower {sup 44}Ti production in scenarios for the {alpha}-rich freeze out. Special attention has been paid to assessing realistic uncertainties of stellar reaction rates produced from a combination of experimental and theoretical cross sections. With such methods, we also develop a re-evaluation of the {sup 44}Ti({alpha},p){sup 47}V reaction rate. Using these two rates we carry out a sensitivity survey of {sup 44}Ti synthesis in eight expansions representing peak temperature and density conditions drawn from a suite of recent supernova explosion models. Our results suggest that the current uncertainty in these two reaction rates could lead to as large an uncertainty in {sup 44}Ti synthesis as that produced by different treatments of stellar physics.

  8. Near-Unity Quantum Yields of Biexciton Emission from CdSe=CdS Nanocrystals Measured Using Single-Particle Spectroscopy

    SciTech Connect

    Park, Young-Shin; Malko, Anton V.; Vela, Javier; Chen, Yongfen; Ghosh, Yagnaseni; Garcia-Santamaria, Florencio; Hollingsworth, Jennifer A.; Klimov, Victor I.; Htoon, Han

    2011-05-03

    Biexciton photoluminescence (PL) quantum yields (Q2X) of individual CdSe/CdS core-shell nanocrystal quantum dots with various shell thicknesses are derived from independent PL saturation and two-photon correlation measurements. We observe a near-unity Q{sub 2X} for some nanocrystals with an ultrathick 19-monolayer shell. High Q2X’s are, however, not universal and vary widely among nominally identical nanocrystals indicating a significant dependence of Q2X upon subtle structural differences. Interestingly, our measurements indicate that high Q2X’s are not required to achieve complete suppression of PL intensity fluctuations in individual nanocrystals.

  9. Radio frequency glow discharge source with integrated voltage and current probes used for sputtering rate and emission yield measurements at insulating samples.

    PubMed

    Wilken, L; Hoffmann, V; Wetzig, K

    2005-10-01

    Radio frequency glow discharge optical emission spectroscopy (RF-GD-OES) is routinely used for the chemical analysis of solid samples. Two independent electrical signals from the discharge are required for quantification. When sputtering insulating samples, the voltage over the discharge is not directly measurable. The coupling capacity of the sample is required in order to calculate the discharge voltage. A procedure is outlined where the coupling capacity is determined using an electrical measurement without discharge. The calculated time-dependent discharge voltage and current are evaluated using a plasma equivalent circuit. An insulating sample is sputtered at constant cathode voltage and current. The emission yield for an aluminium line is comparable to that of conducting reference material.

  10. Microwave irradiation biodiesel processing of waste cooking oil

    NASA Astrophysics Data System (ADS)

    Motasemi, Farough; Ani, Farid Nasir

    2012-06-01

    Major part of the world's total energy output is generated from fossil fuels, consequently its consumption has been continuously increased which accelerates the depletion of fossil fuel reserves and also increases the price of these valuable limited resources. Biodiesel is a renewable, non-toxic and biodegradable diesel fuel which it can be the best environmentally friendly and easily attainable alternative for fossil fuels. The costs of feedstock and production process are two important factors which are particularly against large-scale biodiesel production. This study is intended to optimize three critical reaction parameters including intensity of mixing, microwave exit power and reaction time from the transesterification of waste cooking oil by using microwave irradiation in an attempt to reduce the production cost of biodiesel. To arrest the reaction, similar quantities of methanol/oil molar ratio (6:1) and potassium hydroxide (2% wt) as the catalyst were used. The results showed that the best yield percentage (95%) was obtained using 300W microwave exit power, 300 rpm stirrer speed (intensity of mixing) and 78°C for 5 min. It was observed that increasing the intensity of mixing greatly ameliorates the yield percentage of biodiesel (up to 17%). Moreover, the results demonstrate that increasing the reaction time in the low microwave exit power (100W) improves the yield percentage of biodiesel, while it has a negative effect on the conversion yield in the higher microwave exit power (300W). From the obtained results it was clear that FAME was within the standards of biodiesel fuel.

  11. Water resources of the Cook Inlet Basin, Alaska

    USGS Publications Warehouse

    Freethey, Geoffrey W.; Scully, David R.

    1980-01-01

    Ground-water and surface-water systems of Cook Inlet basin, Alaska, are analyzed. Geologic and topographic features that control the movement and regional availability of ground water are explained and illustrated. Five aquifer systems beneath the most populous areas are described. Estimates of ground-water yield were determined for the region by using ground-water data for the populated areas and by extrapolating known subsurface conditions and interpreting subsurface conditions from surficial features in the other areas. Area maps of generalized geology, Quaternary sediment thickness, and general availability of ground water are shown. Surface-water resources are summarized by describing how basin characteristics affect the discharge in streams. Seasonal trend of streamflow for three types of streams is described. Regression equations for 4 streamflow characteristics (annual, monthly minimum, and maximum discharge) were obtained by using gaging station streamflow characteristics and 10 basin characteristics. In the 24 regression equations presented, drainage area is the most significant basin characteristic, but 5 others are used. Maps of mean annual unit runoff and minimum unit yield for 7 consecutive days with a recurrence interval of 10 years are shown. Historic discharge data at gaging stations is tabulated and representative low-flow and flood-flow frequency curves are shown. (USGS)

  12. Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.

    PubMed

    Cipolat-Gotet, C; Cecchinato, A; De Marchi, M; Bittante, G

    2013-01-01

    Cheese yield (CY) is the most important technological trait of milk, because cheese-making uses a very high proportion of the milk produced worldwide. Few studies have been carried out at the level of individual milk-producing animals due to a scarcity of appropriate procedures for model-cheese production, the complexity of cheese-making, and the frequent use of the fat and protein (or casein) contents of milk as a proxy for cheese yield. Here, we report a high-throughput cheese manufacturing process that mimics all phases of cheese-making, uses 1.5-L samples of milk from individual animals, and allows the simultaneous processing of 15 samples per run. Milk samples were heated (35°C for 40 min), inoculated with starter culture (90 min), mixed with rennet (51.2 international milk-clotting units/L of milk), and recorded for gelation time. Curds were cut twice (10 and 15 min after gelation), separated from the whey, drained (for 30 min), pressed (3 times, 20 min each, with the wheel turned each time), salted in brine (for 60 min), weighed, and sampled. Whey was collected, weighed, and sampled. Milk, curd, and whey samples were analyzed for pH, total solids, fat content, and protein content, and energy content was estimated. Three measures of percentage cheese yield (%CY) were calculated: %CY(CURD), %CY(SOLIDS), and %CY(WATER), representing the ratios between the weight of fresh curd, the total solids of the curd, and the water content of the curd, respectively, and the weight of the milk processed. In addition, 3 measures of daily cheese yield (dCY, kg/d) were defined, considering the daily milk yield. Three measures of nutrient recovery (REC) were computed: REC(FAT), REC(PROTEIN), and REC(SOLIDS), which represented the ratio between the weights of the fat, protein, and total solids in the curd, respectively, and the corresponding components in the milk. Energy recovery, REC(ENERGY), represented the energy content of the cheese compared with that in the milk. This

  13. Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.

    PubMed

    Cheung, Lennie K Y; Tomita, Haruo; Takemori, Toshikazu

    2016-08-01

    The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remaining in saury after grilling, pan-frying or deep-frying to center temperatures of 75, 85, or 95 °C, and examined physical loss, lipid oxidation, and thermal degradation as mechanisms of DHA and EPA loss. Temperature changes inside the saury were monitored using thermocouples, while DHA and EPA contents, oxygen radical absorbance capacity, and measurements of lipid oxidation (that is, carbonyl value and thiobarbituric acid value) were determined chemically. Visualization of temperature distribution inside fish samples during cooking revealed large differences in heat transfer among cooking methods. True retention rates in grilled (DHA: 84 ± 15%; EPA: 87 ± 14%) and pan-fried samples (DHA: 85 ± 16%; EPA: 77 ± 17%) were significantly higher than deep-fried samples (DHA: 58 ± 17%; EPA: 51 ± 18%), but were not affected by final center temperatures despite differences in cooking times. Physical loss via cooking losses (grilling and pan-frying) or migration into frying oil (deep-frying) accounted for large quantities of DHA and EPA loss, while lipid oxidation and thermal degradation did not appear to be major mechanisms of loss. The antioxidant capacity of saury was not significantly affected by cooking treatments. The results of this study suggest that minimization of physical losses during cooking may increase DHA and EPA contents retained in cooked Pacific saury.

  14. Used cooking oil as a green chemical admixture in concrete

    NASA Astrophysics Data System (ADS)

    Salmia, B.; Che Muda, Zakaria; Ashraful Alam, Md; Sidek, L. M.; Hidayah, B.

    2013-06-01

    According to National Statistics Approximately 1.35 billion gallons of used oil are generated yearly. With the increasing of the concrete usage, a more cost effective and economic new type of admixtures may give positive impacts on the Malaysian construction building as well as worldwide concrete usage. To objective of this is study is to investigate the effect of used cooking oil in terms of slump test, compressive strength test and rebound hammer. By adding the used cooking oil to the concrete, it increases the slump value from 4% to 72%. And the compressive strength have an increment from 1% to 16.8%. The used cooking oil obtains the optimum contribution to the concrete mix proportion of containing used cooking oil of 1.50% from the cement content. The result of used cooking oil from experimental program of slump value and compressive strength proved that used cooking oil have positive effects on replacement of commercially available superplasticizer.

  15. Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.).

    PubMed

    Yi, Jianyong; Njoroge, Daniel M; Sila, Daniel N; Kinyanjui, Peter K; Christiaens, Stefanie; Bi, Jinfeng; Hendrickx, Marc E

    2016-11-01

    The hard-to-cook (HTC) defect in legumes is characterized by the inability of cotyledons to soften during the cooking process. Changes in the non-starch polysaccharides of common bean seed coat and cotyledon were studied before and after development of the HTC defect induced by storage at 35°C and 75% humidity for 8months. Distinct differences in the yields of alcohol insoluble residues, degree of methoxylation (DM), sugar composition, and molar mass distribution of non-starch polysaccharides were found between the seeds coat and cotyledons. The non-starch polysaccharide profiles, both for seed coats and cotyledons, significantly differed when comparing HTC and easy-to-cook (ETC) beans. In conclusion, differences in the structure, composition and extractability of non-starch polysaccharides between the ETC and HTC beans confirmed the significant role of pectin polysaccharides in interaction with divalent ions in the HTC development, which consequently affect their cooking behaviors.

  16. Pilot study to reduce emissions, improve health, and offset BC emissions through the distribution of improved cook stoves in Nepal

    NASA Astrophysics Data System (ADS)

    Banmali Pradhan, B.; Panday, A. K.; Surapipith, V.

    2013-12-01

    In most developing countries, wood and other biomass fuels are still the primary source of energy for the majority of the people, particularly the poor. It is estimated that cook stoves account for approximately 20% of global black carbon emissions. In Nepal 87% of energy is supplied from traditional biomass and 75% of households still depend on biomass as a cooking fuel. The substitution of traditional cook stoves with improved cook stoves provides an important way to reduce black carbon emissions. In 2013 the International Centre for Integrated Mountain Development (ICIMOD) has commenced a pilot study that both examines ways to effectively disseminate improved cookstoves across remote rural mountain regions, and also quantifies the resulting changes in emissions, air quality and health. The selected study area is in Bajrabarahi Village in Makawanpur district, to the southwest of Kathmandu. The study area consists of around 1600 households, which are divided into control groups and groups where the cook stove intervention is taking place. The study complements the ';Clean Cooking energy solution for all by 2017' announced by the Government of Nepal recently, and will provide insights to the government on ways to effectively reduce black carbon emissions from cook stoves. To make the study robust and sustainable, local women's group and a local medical institution are involved in the project right from the conceptualization stage. The study region has been chosen in part because the medical school Patan Academy of Health Sciences (PAHS) has already started a long term health assessment in the region, and has built up considerable local contacts. The local women's group is working on the modality of cook stove distribution through micro credit programmes in the village. We will distribute the best available manufactured, fan-assisted cook stoves that are expected to reduce BC emissions the most. Health assessments, emissions estimates, as well as measurements of

  17. A comparative study on hypoglycemic properties, lipid profile and bioactive components of hydro-alcoholic extracts of cooked and raw Brassica napus

    PubMed Central

    Akbari, Fatemeh; Khodadadi, Samaneh; Asgari, Sedigheh; Shirzad, Hedaytolah; Mirhoseini, Mahmoud; Shahinfard, Najmeh; Rafieian-Kopaei, Mahmoud

    2016-01-01

    Introduction: Many plants with anti-oxidant properties proved to be effective on diabetes treatment. Brassica napus (turnip) is an anti-oxidant plant consumed raw or cooked. In this study, we examined and compared hypoglycemic and hypolipidemic properties of raw and cooked Brassica napus in diabetic rats. Objectives: Due to measuring bioactive component of Brassica napus as a rich source of flavonoid we investigate the hypoglycemic properties in raw and cooked type. Material and Methods: For this experimental study, 50 male Wistar rats weighing 200-250 g were designated into five groups of 10 consist of control, diabetic control, diabetic cooked turnip, diabetic raw turnip, and diabetic glibenclamide. The alloxan-induced diabetic rats received extracts orally for 4 weeks. Then, the serum biochemical factors were measured and compared statisticaly by analysis of variance (ANOVA) test. Results: Serum glucose, triglyceride (TG), cholesterol, and low density lipoprotein cholesterol (LDL-C) were significantly decreased in cooked and raw turnip rats compared to control ones. Cooked and raw Brassica napus extracts both helped high density lipoprotein cholesterol (HDL-C) increase; cooked turnip competency was superior in view of cholesterol and LDL-C decrease as well as HDL-C increase (P < 0.05). The mean difference in glucose and TG decrease was not significant between diabetic cooked turnip and diabetic raw turnip rats. Conclusion: Improving the blood glucose and lipid levels diabetic rats, in this study, may indicate that both raw and cooked Brassica napus extracts (especially the cooked one) may be beneficial in diabetic patients. PMID:28197509

  18. [Effects of supplemental irrigation based on the measurement of moisture content in different soil layers on the water consumption characteristics and grain yield of winter wheat].

    PubMed

    Yi, Li-Pan; Yu, Zhen-Wen; Zhang, Yong-Li; Wang, Dong; Shi, Yu; Zhao, Jun-Ye

    2013-05-01

    In 2010-2011, a field experiment with high-yielding winter wheat cultivar Jimai 22 was conducted to study the effects of supplemental irrigation based on the measurement of moisture content in different soil layers on the water consumption characteristics and grain yield of winter wheat. Four soil layers (0-20 cm, W1; 0-40 cm, W2; 0-60 cm, W3; and 0-140 cm, W4) were designed to make the supplemental irrigation at wintering stage (target soil relative moisture content = 75%), jointing stage (target soil relative moisture content = 70%), and anthesis stage (target soil relative moisture content = 70%), taking no irrigation (W0) during the whole growth season as the control. At the wintering, jointing, and anthesis stages, the required irrigation amount followed the order of W3 > W2 > W1. Treatment W4 required smaller irrigation amount at wintering and jointing stages, but significantly higher one at anthesis stage than the other treatments. The proportion of the irrigation amount relative to the total water consumption over the entire growth season followed the sequence of W4, W3 > W2 > W1. By contrast, the proportion of soil water consumption relative to the total water consumption followed the trend of W1 > W2 > W3 > W4. With the increase of the test soil depths, the soil water utilization ratio decreased. The water consumption in 80-140 cm and 160-200 cm soil layers was significantly higher in W2 than in W3 and W4. The required total irrigation amount was in the order of W3 > W4 > W2 > W1, the grain yield was in the order of W2, W3, W4 > W1 > W0, and the water use efficiency followed the order of W2, W4 > W0, W1 > W3. To consider the irrigation amount, grain yield, and water use efficiency comprehensively, treatment W2 under our experimental condition could be the optimal treatment, i. e., the required amount of supplemental irrigation based on the measurement of the moisture content in 0-40 cm soil layer should be feasible for the local winter wheat production.

  19. Biodiesel production from waste cooking oil using copper doped zinc oxide nanocomposite as heterogeneous catalyst.

    PubMed

    Gurunathan, Baskar; Ravi, Aiswarya

    2015-01-01

    A novel CZO nanocomposite was synthesized and used as heterogeneous catalyst for transesterification of waste cooking oil into biodiesel using methanol as acyl acceptor. The synthesized CZO nanocomposite was characterized in FESEM with an average size of 80 nm as nanorods. The XRD patterns indicated the substitution of ZnO in the hexagonal lattice of Cu nanoparticles. The 12% (w/w) nanocatalyst concentration, 1:8 (v:v) O:M ratio, 55 °C temperature and 50 min of reaction time were found as optimum for maximum biodiesel yield of 97.71% (w/w). Hence, the use of CZO nanocomposite can be used as heterogeneous catalyst for biodiesel production from waste cooking oil.

  20. Monitoring water storage changes using absolute gravity measurements, neutron probes and piezometer data in West Africa: advances in specific yield and recharge estimation

    NASA Astrophysics Data System (ADS)

    Hector, B.; Séguis, L.; Descloîtres, M.; Hinderer, J.; Wubda, M.; Luck, B.; Le Moigne, N.

    2012-04-01

    Advances in water storage monitoring are crucial to characterize the spatial variability of hydrological processes. Classical water storage investigation methods often involve point measurements (piezometers, neutron probes, humidity sensors…), which may be irrelevant in heterogeneous mediums. Over the past few years, there has been an increasing interest in the use of gravimeters for hydrological studies. Water mass redistribution leads to variations in the Earth's gravity field which can be measured by gravimetry. In the framework of the GHYRAF (Gravity and Hydrology in Africa) project, 3 years of repeated absolute gravity measurements using FG5#206 from Micro-g Solutions Inc. have been undertaken at Nalohou, a Sudanian site in northern Benin. Hydrological monitoring is carried out within the long-term observing system AMMA-Catch (an observatory of RBV, the French critical zone exploration network). Seasonal gravity variations in link with the hydrological cycle can reach 11 µgal at this site, equivalent to a 26cm thick infinite layer of water. The vadose zone and a shallow unconfined aquifer in weathered metamorphic rocks are responsible for most of the water storage variations. For the first time in the climatic context of the West African monsoon, gravity data are compared to the time evolution of the water storages deduced from neutron probes and water-table variations. The approach is two-fold: first, total storage variations are estimated from neutron probe-derived moisture through the whole vertical profile (surface to groundwater) monitored at the gravimetric site and uniformly extended according to the topography. Results show a very good fit with gravity data, enlightening the fact that absolute gravimeters are sensitive to total water storage variations from the soil surface to the aquifer. The second approach introduces a spatial variability: it was undertaken to check a structural model for specific yield of the aquifer, based on magnetic

  1. Measurement of ground-water storage change and specific yield using the temporal-gravity method near Rillito Creek, Tucson, Arizona

    USGS Publications Warehouse

    Pool, Donald R.; Schmidt, Werner

    1997-01-01

    The temporal-gravity method was used to estimate ground-water storage change and specific -yield values at wells near Rillito Creek, Tucson, Arizona, between early December 1992 and early January 1994. The method applies Newton's Law of Gravitation to measure changes in the local gravitational field of the Earth that are caused by changes in the mass and volume of ground water. Gravity at 50 stations in a 6-square-mile area was measured repeatedly relative to gravity at two bedrock stations. Ephemeral recharge through streamflow infiltration during the winter of 1992-93 resulted in water-level rises and gravity increases near Rillito Creek as the volume of ground water in storage increased. Water levels in wells rose as much as 30 feet, and gravity increased as much as 90 microgals. Water levels declined and gravity decreased near the stream after the last major winter flow but continued to rise and increase, respectively, in downgradient areas. Water levels and gravity relative to bedrock were measured at 10 wells. Good linear correlations between water levels and gravity values at five wells nearest the stream allowed for the estimation of specific-yield values for corresponding stratigraphic units assuming the mass change occurred in an infinite horizonal slab of uniform thickness. Specific-yield values for the stream-channel deposits at three wells ranged from 0.15 to 0.34, and correlation coefficients ranged from 0.81 to 0.99. Specific-yield values for the Fort Lowell Formation at three wells ranged from 0.07 to 0.18, and correlation coefficients ranged from 0.82 to 0.93. Specific-yield values were not calculated for the five wells farthest from the stream because of insufficient water-level and gravity change or poor correlations between water level and gravity. Poor correlations between water levels and gravity resulted from ground-water storage change in perched aquifers and in the unsaturated zone near ephemeral streams. Seasonal distributions of ground

  2. Formation of heterocyclic amines during cooking of duck meat.

    PubMed

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

    2012-01-01

    Heterocyclic amines (HAs) are an important class of food mutagens and carcinogens produced in meat cooked at high temperature. In the present study, the effects of various cooking methods: boiling, microwave cooking, charcoal-grilling, roasting, deep-frying and pan-frying on the formation of HAs in duck breast were studied. The various HAs formed during cooking were isolated by solid-phase extraction and analysed by HPLC. Results showed that both the varieties and contents of HAs and the cooking loss of duck breast increase along with increasing cooking temperature and time. Pan-fried duck breasts contained the highest amount of total HAs, followed by charcoal-grilling, deep-frying, roasting, microwave cooking and boiling. 9H-pyrido[3,4-b]indole (norharman) and 1-methyl-9H-pyrido[3,4-b]indole (harman) were detected in all of the cooked duck meat, with levels in the range of 0.1-33 ng g⁻¹. 2-Amino-1-methyl-6-phenylimidazo[4,5-f]pyridine (PhIP) was formed easily in duck meat cooked by pan-frying and charcoal-grilling in the range of 0.9-17.8 ng g⁻¹. 2-Amino-3-methylimidazo[4,5-f]quinoline (IQ) was identified in duck meat cooked by charcoal-grilling and pan-frying, in the range of 0.4-4.2 ng g⁻¹. 2-Amino-3,8-dimethyl-imidazo[4,5-f]quinoxaline (MeIQx) was detected in amounts below 4.5 ng g⁻¹ in duck meat cooked by charcoal-grilling, roasting, deep-frying and pan-frying. The other HAs were detected in amounts below 10 ng g⁻¹. Colour development increased with cooking temperature, but no correlation with HAs' content was observed.

  3. Carbon monoxide poisoning while using a small cooking stove in a tent.

    PubMed

    Thomassen, Øyvind; Brattebø, Guttorm; Rostrup, Morten

    2004-05-01

    Carbon monoxide (CO) is formed wherever incomplete combustion of carbonaceous products occurs.(1) CO is the leading cause of poisoning in the United States, and common sources of CO poisoning include housefires, automobile exhaust, water heaters, kerosene space heaters, and furnaces.(2) Stoves used for cooking and heating during outdoor activities also produce significant amounts of CO. Mountain climbers have been reported to succumb to fumes generated by small cook stoves.(3) The aim of this study was to investigate if burning a cooking stove inside a tent is a potential health hazard. Seven healthy male volunteers used a cooking stove inside a small tent for 120 minutes. CO levels in the ambient tent air were measured in addition to hearth rate (HR) and pulse oximetry (SpO2). Venous blood samples were obtained every 15 minutes for measurement of carboxyhemoglobin (COHb). After 2 hours, all the subjects had significant CO levels in their blood (mean COHb = 21.5%). Mean SpO2, also fell from 98% to 95.3% (P <.05), whereas mean HR increased from 63 to 90 beats/min (P <.05). Kerosene camping stoves do produce CO when burned in a small tent. The concentration is high enough to cause significant COHb levels in venous blood after 120 minutes' stay in the tent.

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

    PubMed

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

    2012-10-01

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

  5. Effect of meat cooking on physicochemical state and in vitro digestibility of myofibrillar proteins.

    PubMed

    Santé-Lhoutellier, Veronique; Astruc, Thierry; Marinova, Penka; Greve, Eleonore; Gatellier, Philippe

    2008-02-27

    The effect of meat cooking was measured on myofibrillar proteins from bovine M. Rectus abdominis. The heating treatment involved two temperatures (100 degrees C during 5, 15, 30, and 45 min and 270 degrees C during 1 min). Protein oxidation induced by cooking was evaluated by the level of carbonyl and free thiol groups. Structural modifications of proteins were assessed by the measurement of their surface hydrophobicity and by their aggregation state. With the aim of evaluating the impact of heat treatment on the digestive process, myofibrillar proteins were then exposed to proteases of the digestive tract (pepsin, trypsin, and alpha-chymotrypsin) in conditions of pH and temperature that simulate stomach and duodenal digestion. Meat cooking affected myofibrillar protein susceptibility to proteases, with increased or decreased rates, depending on the nature of the protease and the time/temperature parameters. Results showed a direct and quantitative relationship between protein carbonylation (p<0.01) and aggregation (p<0.05) induced by cooking and proteolytic susceptibility to pepsin. However, no such correlations have been observed with trypsin and alpha-chymotrypsin.

  6. Quantifying trace elements in the emitted particulate matter during cooking and health risk assessment.

    PubMed

    Gorjinezhad, Soudabeh; Kerimray, Aiymgul; Amouei Torkmahalleh, Mehdi; Keleş, Melek; Ozturk, Fatma; Hopke, Philip K

    2017-02-25

    Particulate matter (PM) measurements were conducted during heating corn oil, heating corn oil mixed with the table salt and heating low fat ground beef meat using a PTFE-coated aluminum pan on an electric stove with low ventilation. The main objectives of this study were to measure the size segregated mass concentrations, emission rates, and fluxes of 24 trace elements emitted during heating cooking oil or oil with salt and cooking meat. Health risk assessments were performed based on the resulting exposure to trace elements from such cooking activities. The most abundant elements (significantly different from zero) were Ba (24.4 ug m(-3)) during grilling meat and Ti during heating oil with salt (24.4 ug m(-3)). The health assessment indicates that the cooking with an electric stove with poor ventilation leading to chronic exposures may pose the risk of significant adverse health effects. Carcinogenic risk exceeded the acceptable level (target cancer risk 1 × 10(-6), US EPA 2015) by four orders of magnitude, while non-carcinogenic risk exceeded the safe level (target HQ = 1, US EPA 2015) by a factor of 5-20. Cr and Co were the primary contributors to the highest carcinogenic and non-carcinogenic risks, respectively.

  7. Systemic inflammatory changes and increased oxidative stress in rural Indian women cooking with biomass fuels

    SciTech Connect

    Dutta, Anindita; Ray, Manas Ranjan; Banerjee, Anirban

    2012-06-15

    The study was undertaken to investigate whether regular cooking with biomass aggravates systemic inflammation and oxidative stress that might result in increase in the risk of developing cardiovascular disease (CVD) in rural Indian women compared to cooking with a cleaner fuel like liquefied petroleum gas (LPG). A total of 635 women (median age 36 years) who cooked with biomass and 452 age-matched control women who cooked with LPG were enrolled. Serum interleukin-6 (IL-6), C-reactive protein (CRP), tumor necrosis factor-alpha (TNF-α) and interleukin-8 (IL-8) were measured by ELISA. Generation of reactive oxygen species (ROS) by leukocytes was measured by flow cytometry, and erythrocytic superoxide dismutase (SOD) was measured by spectrophotometry. Hypertension was diagnosed following the Seventh Report of the Joint Committee. Tachycardia was determined as pulse rate > 100 beats per minute. Particulate matter of diameter less than 10 and 2.5 μm (PM{sub 10} and PM{sub 2.5}, respectively) in cooking areas was measured using real-time aerosol monitor. Compared with control, biomass users had more particulate pollution in indoor air, their serum contained significantly elevated levels of IL-6, IL-8, TNF-α and CRP, and ROS generation was increased by 37% while SOD was depleted by 41.5%, greater prevalence of hypertension and tachycardia compared to their LPG-using neighbors. PM{sub 10} and PM{sub 2.5} levels were positively associated with markers of inflammation, oxidative stress and hypertension. Inflammatory markers correlated with raised blood pressure. Cooking with biomass exacerbates systemic inflammation, oxidative stress, hypertension and tachycardia in poor women cooking with biomass fuel and hence, predisposes them to increased risk of CVD development compared to the controls. Systemic inflammation and oxidative stress may be the mechanistic factors involved in the development of CVD. -- Highlights: ► Effect of chronic biomass smoke exposure on

  8. Influence of cooking methods on antioxidant activity of vegetables.

    PubMed

    Jiménez-Monreal, A M; García-Diz, L; Martínez-Tomé, M; Mariscal, M; Murcia, M A

    2009-04-01

    The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest losses of LOO. scavenging capacity were observed in cauliflower after boiling and microwaving, pea after boiling, and zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lost OH. scavenging capacity in all the processes. Celery increased its antioxidant capacity in all the cooking methods, except boiling when it lost 14%. Analysis of the ABTS radical scavenging capacity of the different vegetables showed that the highest losses occurred in garlic with all the methods, except microwaving. Among the vegetables that increased their TEAC values were green bean, celery, and carrot after all cooking methods (except green bean after boiling). These 3 types of vegetables showed a low ABTS radical scavenging capacity. According to the method of analysis chosen, griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position. In short, water is not the cook's best friend when it comes to preparing vegetables.

  9. Optimum cooking conditions for shrimp and Atlantic salmon.

    PubMed

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

    2013-02-01

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

  10. Synthesis of waste cooking oil based biodiesel via ferric-manganese promoted molybdenum oxide / zirconia nanoparticle solid acid catalyst: influence of ferric and manganese dopants.

    PubMed

    Alhassan, Fatah H; Rashid, Umer; Taufiq-Yap, Yun Hin

    2015-01-01

    The utilization of ferric-manganese promoted molybdenum oxide/zirconia (Fe-Mn- MoO3/ZrO2) (FMMZ) solid acid catalyst for production of biodiesel was demonstrated. FMMZ is produced through impregnation reaction followed by calcination at 600°C for 3 h. The characterization of FMMZ had been done using X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), thermal gravimetric analysis (TGA), temperature programmed desorption of NH3 (TPD-NH3), transmission electron microscopy(TEM) and Brunner-Emmett-Teller (BET) surface area measurement. The effect of waste cooking oil methyl esters (WCOME's) yield on the reactions variables such as reaction temperature, catalyst loading, molar ratio of methanol/oil and reusability were also assessed. The catalyst was used to convert the waste cooking oil into corresponding methyl esters (95.6%±0.15) within 5 h at 200℃ reaction temperature, 600 rpm stirring speed, 1:25 molar ratio of oil to alcohol and 4% w/w catalyst loading. The reported catalyst was successfully recycled in six connective experiments without loss in activity. Moreover, the fuel properties of WCOME's were also reported using ASTM D 6751 methods.

  11. Experimental Evaluation of Installed Cooking Exhaust Fan Performance

    SciTech Connect

    Singer, Brett C.; Delp, William W.; Apte, Michael G.

    2010-11-01

    The installed performance of cooking exhaust fans was evaluated through residential field experiments conducted on a sample of 15 devices varying in design and other characteristics. The sample included two rear downdraft systems, two under-cabinet microwave over range (MOR) units, three different installations of an under-cabinet model with grease screens across the bottom and no capture hood, two devices with grease screens covering the bottom of a large capture hood (one under-cabinet, one wall-mount chimney), four under-cabinet open hoods, and two open hoods with chimney mounts over islands. Performance assessment included measurement of airflow and sound levels across fan settings and experiments to quantify the contemporaneous capture efficiency for the exhaust generated by natural gas cooking burners.Capture efficiency is defined as the fraction of generated pollutants that are removed through the exhaust and thus not available for inhalation of household occupants. Capture efficiency (CE) was assessed for various configurations of burner use (e.g., single front, single back, combination of one front and one back, oven) and fan speed setting. Measured airflow rates were substantially lower than the levels noted in product literature for many of the units. This shortfall was observed for several units costing in excess of $1000. Capture efficiency varied widely (from<5percent to roughly 100percent) across devices and across conditions for some devices. As expected, higher capture efficiencies were achieved with higher fan settings and the associated higher air flow rates. In most cases, capture efficiencies were substantially higher for rear burners than for front burners. The best and most consistent performance was observed for open hoods that covered all cooktop burners and operated at higher airflow rates. The lowest capture efficiencies were measured when a front burner was used with a rear backdraft system or with lowest fan setting for above the range

  12. Measurements of extinct fission products in nuclear bomb debris: Determination of the yield of the Trinity nuclear test 70 y later

    SciTech Connect

    Hanson, Susan Kloek; Pollington, Anthony Douglas; Waidmann, Christopher Russell; Kinman, William Scott; Wende, Allison Marie; Miller, Jeffrey L.; Berger, Jennifer A.; Oldham, Warren James; Selby, Hugh D.

    2016-07-05

    This study describes an approach to measuring extinct fission products that would allow for the characterization of a nuclear test at any time. The isotopic composition of molybdenum in five samples of glassy debris from the 1945 Trinity nuclear test has been measured. Nonnatural molybdenum isotopic compositions were observed, reflecting an input from the decay of the short-lived fission products 95Zr and 97Zr. By measuring both the perturbation of the 95Mo/96Mo and 97Mo/96Mo isotopic ratios and the total amount of molybdenum in the Trinity nuclear debris samples, it is possible to calculate the original concentrations of the 95Zr and 97Zr isotopes formed in the nuclear detonation. Together with a determination of the amount of plutonium in the debris, these measurements of extinct fission products allow for new estimates of the efficiency and yield of the historic Trinity test.

  13. Simply Great Cooking Instruction. A Manual for Teaching Cooking to Non-Reading Students.

    ERIC Educational Resources Information Center

    Sesto, Cameron

    This manual presents a method of teaching cooking to nonreaders. The language of the method consists of visual symbols, such as drawings of bowls, spoons, and ingredients, and color. The "Simply Great" method consists of three basic formats: the one-step booklet, the full-page format, and the simply written for the student with some…

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

    ERIC Educational Resources Information Center

    Dade County Public Schools, Miami, FL.

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

  15. Positive bias and vacuum chamber wall effect on total electron yield measurement: A re-consideration of the sample current method

    NASA Astrophysics Data System (ADS)

    Ye, Ming; Wang, Dan; Li, Yun; He, Yong-ning; Cui, Wan-zhao; Daneshmand, Mojgan

    2017-02-01

    The measurement of the total secondary electron yield (TEY, δ) is of fundamental importance in areas such as accelerator, spacecraft, detector, and plasma system. Most of the running TEY facilities in the world are based on the kind of bias strategy. The applied bias can assist in the collection of the secondary/primary electrons. In the prevailing sample current method, the TEY is obtained by the measurement of the current from the sample to ground with a negative/positive bias applied to the sample. One of the basic assumptions in this method is that the positive bias can retain most of the electrons emitted by the sample. This assumption is generally recognized based on the seeming fact that the low energy secondary electrons dominate the emitted electrons. In this work, by considering the full electron energy spectrum including both the true secondary and backscattered electrons, we give a new insight in this TEY measurement method. Through the analytical derivation as well as the Particle-in-Cell numerical simulation, we show that it is due to the following two factors, other than the assumption mentioned above, which make the sample current method works satisfactorily: (a) the TEY relative error is related to the TEY itself in the form of | 1 - δ | / δ , which indicates a smallest error when measuring samples with TEY closest to 1; and (b) the compensation effect of the vacuum chamber wall. Analytical results agree well with numerical simulations and furthermore, we present a correction method for reducing the TEY relative error when measuring samples with TEY below 1. By sweeping the positive bias from 50 to 500 V, a flat silver sample in the as-received state with maximum TEY larger than 2 and a laser etched sample with maximum TEY close to 1 were measured for further verification. The obtained experimental results agree well with the theoretical analysis.

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

    PubMed

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

    2014-06-01

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

  17. Measuring solid-state quantum yields: The conversion of a frequency-doubled Nd:YAG diode laser pointer module into a viable light source.

    PubMed

    Daglen, Bevin C; Harris, John D; Dax, Clifford D; Tyler, David R

    2007-07-01

    This article outlines the difficulties associated with measuring quantum yields for solid-state samples using a high-pressure mercury arc lamp as the irradiation source. Details are given for the conversion of an inexpensive frequency-doubled neodymium-doped yttrium aluminum garnet (Nd:YAG) diode laser pointer module into a viable irradiation source. The modified Nd:YAG laser was incorporated into a computer-controlled system, which allowed for the simultaneous irradiation and spectroscopic monitoring of the sample. The data obtained with the Nd:YAG diode laser system show far less scatter than data obtained with a high-pressure Hg arc lamp, and consequently the degradation rates obtained with the laser system could be calculated with far greater accuracy.

  18. Inefficacy of cooking methods on mercury reduction from shark.

    PubMed

    Chicourel, E L; Sakuma, A M; Zenebon, O; Tenuta-Filho, A

    2001-09-01

    Shark and other carnivorous fishes present high potential risk of excessive contamination by mercury. The distribution of mercury throughout the body of blue shark--Prionace glauca--was analysed, and the effects on mercury levels by frying and baking in a laboratory oven, and in a microwave oven, were measured. There was no significant statistical difference in mercury levels in the samples taken from regions near the head, or from central and tail parts, indicating homogeneous distribution of the metal in muscles throughout the body. Frying and baking did not affect original mercury levels present in blue shark. This study indicates that specific studies are needed to define the efficacy or inefficacy of the cooking methods on mercury reduction from fish, in order to clearly resolve divergent opinions in the literature.

  19. Negative Poisson ratio of crystalline cellulose in kraft cooked Norway spruce.

    PubMed

    Peura, Marko; Grotkopp, Ingo; Lemke, Henrik; Vikkula, Anne; Laine, Janne; Müller, Martin; Serimaa, Ritva

    2006-05-01

    The tensile properties of kraft cooked Norway spruce were studied by tensile testing with in situ X-ray diffraction (XRD). Samples were of earlywood, cooked for varying times. The total lignin content of the samples was between 21.7% and 9.3%. Tensile tests with XRD were performed on wet samples, without XRD on dry samples. The tensile strength, the modulus of elasticity (MOE), and the elongation at fracture/yield were determined. X-ray diffraction was used to determine the microfibril angle (MFA) and the deformation of crystalline cellulose by monitoring the reflections 200 and 004. The (X-ray) Poisson ratio of crystalline cellulose was calculated, both before and after the yield point. The tensile strength and the MOE of the wet samples were significantly lower than in the dry samples. The tensile properties of dry samples were similar to dry earlywood samples of untreated Norway spruce. The MFA only showed notable changes due to strain when it was initially large, when a diminishing effect was observed. The Poisson ratio of crystalline cellulose was negative. The average values ranged between -0.26 and -1.17 before the yield point and between -0.86 and -1.05 after the yield point.

  20. Production of biofuel from waste cooking palm oil using nanocrystalline zeolite as catalyst: process optimization studies.

    PubMed

    Taufiqurrahmi, Niken; Mohamed, Abdul Rahman; Bhatia, Subhash

    2011-11-01

    The catalytic cracking of waste cooking palm oil to biofuel was studied over different types of nano-crystalline zeolite catalysts in a fixed bed reactor. The effect of reaction temperature (400-500 °C), catalyst-to-oil ratio (6-14) and catalyst pore size of different nanocrystalline zeolites (0.54-0.80 nm) were studied over the conversion of waste cooking palm oil, yields of Organic Liquid Product (OLP) and gasoline fraction in the OLP following central composite design (CCD). The response surface methodology was used to determine the optimum value of the operating variables for maximum conversion as well as maximum yield of OLP and gasoline fraction, respectively. The optimum reaction temperature of 458 °C with oil/catalyst ratio=6 over the nanocrystalline zeolite Y with pore size of 0.67 nm gave 86.4 wt% oil conversion, 46.5 wt% OLP yield and 33.5 wt% gasoline fraction yield, respectively. The experimental results were in agreement with the simulated values within an experimental error of less than 5%.

  1. [Effects of supplemental irrigation by measuring moisture content in different soil layers on water consumption characteristics, photosynthesis and grain yield of winter wheat].

    PubMed

    Man, Jian-guo; Yu, Zhen-wen; Shi, Yu; Zhang, Yong-li

    2015-08-01

    Field experiments were conducted during 2012-2014 winter wheat growing seasons. Six irrigation treatments were designed: rainfed, W0; a local irrigation practice that irrigated at jointing and anthesis with 60 mm each time, W1; four irrigation treatments were designed with target relative soil moisture of 65% field capacity (FC) at jointing and 70% FC at anthesis in 0-20 (W2) 0-40 (W3), 0-60 (W4) , and 0-140 cm (W5) soil layers, respectively, to study the effects of supplemental irrigation by measuring moisture content in different soil layers on water consumption characteristics and photosynthesis and grain yield of winter wheat. The irrigation amounts at jointing in W1 and W4 were the highest, followed by W3 treatment, W2 and W5 were the lowest. The irrigation amounts at anthesis and total irrigation amounts were ranked as W5 > Wl, W4 > W3 > W2, the total water consumption in W3 was higher than that in W2, but had no difference with that in W1, W4 and W5 treatments, W3 had the higher soil water consumption than W1, W4 and W5 treatments, and the soil water consumption in 40-140 cm soil layers from jointing to anthesis and in 60-140 cm soil layers from anthesis to maturity in W3 were significantly higher than the other treatments. The photosynthetic rate, transpiration rate and water use efficiency of flag leaf at middle stage of grain filling from the W3 treatment were the highest, followed by the W1 and W4 treatments, and W0 treatment was the lowest. In the two growing seasons, the grain yield and water use efficiency in the W3 were 9077-9260 kg · hm(-2) and 20.7-20.9 kg · hm(-2) · mm(-1), respectively, which were higher than those from the other treatments, and the irrigation water productivity in the W3 was the highest. As far as high-yield and high-water use efficiency were concerned in this experiment, the most appropriate soil layer for measuring moisture content was 0-40 cm.

  2. S(3) HMBC: Spin-State-Selective HMBC for accurate measurement of homonuclear coupling constants. Application to strychnine yielding thirteen hitherto unreported J(HH).

    PubMed

    Kjaerulff, Louise; Benie, Andrew J; Hoeck, Casper; Gotfredsen, Charlotte H; Sørensen, Ole W

    2016-02-01

    A novel method, Spin-State-Selective (S(3)) HMBC, for accurate measurement of homonuclear coupling constants is introduced. As characteristic for S(3) techniques, S(3) HMBC yields independent subspectra corresponding to particular passive spin states and thus allows determination of coupling constants between detected spins and homonuclear coupling partners along with relative signs. In the presented S(3) HMBC experiment, spin-state selection occurs via large one-bond coupling constants ensuring high editing accuracy and unequivocal sign determination of the homonuclear long-range relative to the associated one-bond coupling constant. The sensitivity of the new experiment is comparable to that of regular edited HMBC and the accuracy of the J/RDC measurement is as usual for E.COSY and S(3)-type experiments independent of the size of the homonuclear coupling constant of interest. The merits of the method are demonstrated by an application to strychnine where thirteen J(HH) coupling constants not previously reported could be measured.

  3. No-Cook Process for Ethanol Production Using Indian Broken Rice and Pearl Millet

    PubMed Central

    Gohel, Vipul; Duan, Gang

    2012-01-01

    No-cook process using granular starch hydrolyzing enzyme (GSHE) was evaluated for Indian broken rice and pearl millet. One-factor-at-a-time optimization method was used in ethanol production to identify optimum concentration of GSHE, under yeast fermentation conditions using broken rice and pearl millet as fermentation feedstocks. An acid fungal protease at a concentration of 0.2 kg per metric ton of grain was used along with various dosages of GSHE under yeast fermentation conditions to degrade the grain proteins into free amino nitrogen for yeast growth. To measure the efficacy of GSHE to hydrolyze no-cook broken rice and pearl millet, the chemical composition, fermentation efficiency, and ethanol recovery were determined. In both feedstocks, fermentation efficiency and ethanol recovery obtained through single-step no-cook process were higher than conventional multistep high-temperature process, currently considered the ideal industrial process. Furthermore, the no-cook process can directly impact energy consumption through steam saving and reducing the water cooling capacity needs, compared to conventional high-temperature process. PMID:22518148

  4. Characterization and problems of indoor pollution due to cooking stove smoke

    NASA Astrophysics Data System (ADS)

    Raiyani, C. V.; Shah, S. H.; Desai, N. M.; Venkaiah, K.; Patel, J. S.; Parikh, D. J.; Kashyap, S. K.

    Findings from the five groups of matched houses, each using either cattle dung, wood, coal, kerosene or liquid petroleum gas (LPG) as cooking fuels are presented with emphasis on cross comparison of indoor pollution levels during the cooking period. The houses using LPG were considered as controls. The characterization of pollution was made by measurements of total suspended particulates (TSP), carbon monoxide, nitrogen dioxide, formaldehyde, sulfur dioxide and particle sizing of TSP, which were further analysed for the evaluation of levels of polycyclic aromatic hydrocarbons (PAHs). A correlation between the pollutants as a function of fuel type has also been looked for. The study revealed that 50-80% of the TSP emissions from biomass and coal-burning cooking stoves were in a respirable fraction of ≤2 μm size and that a large amount of the PAHs (> 75%) belonged to this fraction only. Air quality biomass-using houses was the worst among the users of the five aforementioned fuels and levels were relatively high. The findings stress that a conserted effort towards a solution should be made as a large fraction of the world's population regularly uses biomass as a prime domestic fuel. The problems associated with cooking stoves in India and immediate research needs are outlined.

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

    PubMed Central

    2011-01-01

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

  6. Cooking Up a Learning Community with Corn, Beans, and Rice.

    ERIC Educational Resources Information Center

    Howell, Nancy M.

    1999-01-01

    Describes using cooking as a vehicle for creating community among three culturally diverse classrooms of prekindergartners and third graders. Notes how the choice of corn, beans, and rice in the cooking exercise planted the roots of understanding, tolerance, and compassion, and an appreciation of diversity. (SD)

  7. Chimpanzee food preferences, associative learning, and the origins of cooking.

    PubMed

    Beran, Michael J; Hopper, Lydia M; de Waal, Frans B M; Sayers, Ken; Brosnan, Sarah F

    2016-06-01

    A recent report suggested that chimpanzees demonstrate the cognitive capacities necessary to understand cooking (Warneken & Rosati, 2015). We offer alternate explanations and mechanisms that could account for the behavioral responses of those chimpanzees, without invoking the understanding of cooking as a process. We discuss broader issues surrounding the use of chimpanzees in modeling hominid behavior and understanding aspects of human evolution.

  8. Diversity for cooking time in Andean dry beans

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Dry beans (Phaseolus vulgaris L) are a nutrient dense, low cost food and therefore are an excellent value for consumers (Drewnowski and Rehm, 2013). In spite of this value, long cooking times limit bean consumption. This is true in developing countries where cooking fuel is sometimes scarce and in d...

  9. Various cooking methods and the flavonoid content in onion.

    PubMed

    Ioku, K; Aoyama, Y; Tokuno, A; Terao, J; Nakatani, N; Takei, Y

    2001-02-01

    Onion is a major source of flavonoids and is cooked in various ways in the world. The major flavonoids in onion are two quercetin glycosides, quercetin 4'-O-beta-glucoside (Q4'G) and quercetin 3,4'-O-beta-diglucosides (Q3,4'G), which are recognized as bioactive substances that are good for our health. We have investigated the effect of cooking procedures on the content of antioxidants. We selected quercetin conjugates, total phenol compounds, and ascorbic acid to estimate the amount of flavonoid ingestion from onion. We examined the following cooking methods: boiling, frying with oil and butter, and microwave cooking. Various cooking methods do not consider the degradation of quercetin conjugates when cooking onion. Microwave cooking without water better retains flavonoids and ascorbic acid. Frying does not affect flavonoid intake. The boiling of onion leads to about 30% loss of quercetin glycosides, which transfers to the boiling water. At that time, the effect of additives on the quercetin conjugates is different according to the compounds. The hydrolysis of quercetin glycosides for daily cooking might occur with the addition of seasonings such as glutamic acid. Additional ferrous ions accelerated the loss of flavonoids.

  10. Evaluation of texture differences among varieties of cooked quinoa

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Texture is one of the most significant factors for consumers’ experience of foods. Texture difference of cooked quinoa among thirteen different varieties was studied. Correlations between the texture and seed composition, seed characteristics, cooking qualities, flour pasting properties and flour th...

  11. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 7 2014-10-01 2014-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each electric space heater for heating rooms and compartments must be provided with thermal cutouts to...

  12. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 7 2012-10-01 2012-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each electric space heater for heating rooms and compartments must be provided with thermal cutouts to...

  13. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 7 2013-10-01 2013-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each electric space heater for heating rooms and compartments must be provided with thermal cutouts to...

  14. 46 CFR 169.685 - Electric heating and cooking equipment.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 7 2011-10-01 2011-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each electric space heater for heating rooms and compartments must be provided with thermal cutouts to...

  15. Microwave Cooking: Knowledge, Attitudes, and Practices of California Foods Teachers.

    ERIC Educational Resources Information Center

    Stalder, Laura D.; And Others

    1990-01-01

    A survey of 500 California secondary foods teachers (172 responses) indicated their understanding of microwave cooking principles and techniques and positive attitudes toward microwave cooking and safety. A majority used microwave instruction in their classrooms, although many indicated a need for ovens and microwave educational materials. (SK)

  16. Characterization of volatile organic compounds from different cooking emissions

    NASA Astrophysics Data System (ADS)

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

    2016-11-01

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

  17. Cooking and Eating with Children: A Way to Learn.

    ERIC Educational Resources Information Center

    McAfee, Oralie; And Others

    This pamphlet describes ways for children and caregivers to plan, cook, and eat together, blending practical health suggestions with sound educational philosophy. The ideas and concepts children can learn from cooking are outlined (e.g. motor skills, language, mathematics, executive abilities, etc.), and the importance of eating with children,…

  18. A Formative Evaluation of the Cooking with a Chef Program

    ERIC Educational Resources Information Center

    Condrasky, Margaret D.; Griffin, Sara G.; Catalano, Patricia Michaud; Clark, Christine

    2010-01-01

    The Cooking with a Chef a culinary nutrition education series teams a chef and nutrition educator during cooking sessions with parents. Pilot program results were shared in the "Journal of Extension" in 2006. This formative evaluation presents data collected through focus groups and individual interviews examining program implementation,…

  19. Measurement of the polarization in the decay B{sup 0} {yields} J/{psi}K{sup *0} in {bar p}p collisions at {radical}s = 1.8 TeV

    SciTech Connect

    CDF Collaboration

    1994-05-26

    This paper reports on the measurement of the polarization in the decay B{sup o} {yields} J/{psi}K{sup *o} using data collected at the collider Detector at Fermilab in {bar p}p collisions at {radical}s = 1.8 TeV. B{sup O} mesons were reconstructed through the decay chain B{sup o} {yields} J/{psi}K{sup *o}, J/{psi} {yields} {mu}{sup +}{mu}{sup {minus}}, K{sup *o} {yields} K{sup +}{pi}{sup {minus}}. A sample of 50 {plus_minus} 11 events was used in the measurement, yielding the result {Gamma}{sub L}/{Gamma} = 0.66 {plus_minus} 0.10 (stat) {sub {minus}}0.10 {sup +0.08} (sys).

  20. Fate of enniatins and deoxynivalenol during pasta cooking.

    PubMed

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

    2016-12-15

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

  1. Cooking losses of thiamin in food and its nutritional significance.

    PubMed

    Kimura, M; Itokawa, Y; Fujiwara, M

    1990-01-01

    To clarify the discrepancy between values of thiamin intake reported in national nutrition survey in Japan and judgment which was concluded by medical and biochemical examination in our field survey, thiamin of various daily foods were analyzed pre and post cooking in the various cooking methods, the following results were obtained. (1) The thiamin contents in cooked daily meals were 50-60 percent of the calculated values on an average. (2) The cooking losses of thiamin were particularly large in rice and green vegetables. (3) The loss of thiamin largest in boiling, followed by baking, parching and frying. (4) High temperature, pH, and chlorine on the public water accelerated thiamin losses. (5) The decrease of thiamin in cooked foods is caused by both of getting away of thiamin from foods and cleavage of thiamin of foods.

  2. Restaurant Cooking Trends and Increased Risk for Campylobacter Infection

    PubMed Central

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

    2016-01-01

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

  3. Improved measurement of CP observables in B{sup {+-}}{yields}D{sub CP}{sup 0}K{sup {+-}} decays

    SciTech Connect

    Aubert, B.; Bona, M.; Karyotakis, Y.; Lees, J. P.; Poireau, V.; Prencipe, E.; Prudent, X.; Tisserand, V.; Lopez, L.; Palano, A.; Pappagallo, M.; Eigen, G.; Stugu, B.; Sun, L.; Abrams, G. S.; Battaglia, M.; Brown, D. N.; Button-Shafer, J.

    2008-06-01

    We present a study of the decay B{sup -}{yields}D{sub (CP)}{sup 0}K{sup -} and its charge conjugate, where D{sub (CP)}{sup 0} is reconstructed in both a non-CP flavor eigenstate and in CP (CP-even and CP-odd) eigenstates, based on a sample of 382 million {upsilon}(4S){yields}BB decays collected with the BABAR detector at the PEP-II e{sup +}e{sup -} storage ring. We measure the direct CP asymmetries A{sub CP{+-}} and the ratios of the branching fractions R{sub CP{+-}}: A{sub CP+}=0.27{+-}0.09(stat){+-}0.04(syst), A{sub CP-}=-0.09{+-}0.09(stat){+-}0.02(syst), R{sub CP+}=1.06{+-}0.10(stat){+-}0.05(syst), R{sub CP-}=1.03{+-}0.10(stat){+-}0.05(syst). We also express the results in terms of the so-called Cartesian coordinates x{sub +}, x{sub -}, and r{sup 2}: x{sub +}=-0.09{+-}0.05(stat){+-}0.02(syst), x{sub -}=0.10{+-}0.05(stat){+-}0.03(syst), r{sup 2}=0.05{+-}0.07(stat){+-}0.03(syst). These results will help to better constrain the phase parameter {gamma}=arg(-V{sub ud}V{sub ub}*/V{sub cd}V{sub cb}*) of the Cabibbo-Kobayashi-Maskawa quark mixing matrix.

  4. Studies on fission with ALADIN. Precise and simultaneous measurement of fission yields, total kinetic energy and total prompt neutron multiplicity at GSI

    NASA Astrophysics Data System (ADS)

    Martin, Julie-Fiona; Taieb, Julien; Chatillon, Audrey; Bélier, Gilbert; Boutoux, Guillaume; Ebran, Adeline; Gorbinet, Thomas; Grente, Lucie; Laurent, Benoit; Pellereau, Eric; Alvarez-Pol, Héctor; Audouin, Laurent; Aumann, Thomas; Ayyad, Yassid; Benlliure, Jose; Casarejos, Enrique; Cortina Gil, Dolores; Caamaño, Manuel; Farget, Fanny; Fernández Domínguez, Beatriz; Heinz, Andreas; Jurado, Beatriz; Kelić-Heil, Aleksandra; Kurz, Nikolaus; Nociforo, Chiara; Paradela, Carlos; Pietri, Stéphane; Ramos, Diego; Rodríguez-Sànchez, Jose-Luis; Rodríguez-Tajes, Carme; Rossi, Dominic; Schmidt, Karl-Heinz; Simon, Haik; Tassan-Got, Laurent; Vargas, Jossitt; Voss, Bernd; Weick, Helmut

    2015-12-01

    A novel technique for fission studies, based on the inverse kinematics approach, is presented. Following pioneering work in the nineties, the SOFIA Collaboration has designed and built an experimental set-up dedicated to the simultaneous measurement of isotopic yields, total kinetic energies and total prompt neutron multiplicities, by fully identifying both fission fragments in coincidence, for the very first time. This experiment, performed at GSI, permits to study the fission of a wide variety of fissioning systems, ranging from mercury to neptunium, possibly far from the valley of stability. A first experiment, performed in 2012, has provided a large array of unprecedented data regarding the nuclear fission process. An excerpt of the results is presented. With this solid starter, further improvements of the experimental set-up are considered, which are consistent with the expected developments at the GSI facility, in order to measure more fission observables in coincidence. The completeness reached in the SOFIA data, permits to scrutinize the correlations between the interesting features of fission, offering a very detailed insight in this still unraveled mechanism.

  5. Measurements of the reaction e/+/e/-/ yielding gamma-gamma at center-of-mass energies in the range 6.2-7.4 GeV

    NASA Technical Reports Server (NTRS)

    Hilger, E.; Beron, B. L.; Carrington, R. L.; Ford, R. L.; Hill, W. T.; Hofstadter, R.; Hughes, E. B.; Liberman, A. D.; Martin, T. W.; Oneill, L. H.

    1977-01-01

    The cross section for the pair-annihilation reaction e(+)e(-) yields gamma-gamma were measured at center-of-mass energies in the range 6.2-7.4 GeV and at production angles close to 90 deg. The experimental apparatus consisted of two identical spectrometers which were set to view the luminous region at SPEAR-II from opposite directions at an azimuthal angle of 45 deg. In each spectrometer there was a NaI(TI) crystal 20 radiation lengths thick and 30 in. in diameter to measure the gamma-ray energies. Annihilation events were detected by an electronic trigger which required only the observation in coincidence of more than 0.2 GeV in each NaI(TI) crystal within + or - 15 nsec of the crossing beams. The observed rates of pair-annihilation events were found to be in agreement with those expected from quantum electrodynamics (QED) at all the center-of-mass energies used.

  6. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.

    PubMed

    Ramírez-Anaya, Jessica Del Pilar; Samaniego-Sánchez, Cristina; Castañeda-Saucedo, Ma Claudia; Villalón-Mir, Marina; de la Serrana, Herminia López-García

    2015-12-01

    Potato, tomato, eggplant and pumpkin were deep fried, sautéed and boiled in Mediterranean extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O). We determined the contents of fat, moisture, total phenols (TPC) and eighteen phenolic compounds, as well as antioxidant capacity in the raw vegetables and compared these with contents measured after cooking. Deep frying and sautéing led to increased fat contents and TPC, whereas both types of boiling (in water and W/O) reduced the same. The presence of EVOO in cooking increased the phenolics identified in the raw foods as oleuropein, pinoresinol, hydroxytyrosol and tyrosol, and the contents of vegetable phenolics such as chlorogenic acid and rutin. All the cooking methods conserved or increased the antioxidant capacity measured by DPPH, FRAP and ABTS. Multivariate analyses showed that each cooked vegetable developed specific phenolic and antioxidant activity profiles resulting from the characteristics of the raw vegetables and the cooking techniques.

  7. Relation of raw and cooked vegetable consumption to blood pressure: the INTERMAP Study

    PubMed Central

    Chan, Q; Stamler, J; Brown, I J; Daviglus, M L; Van Horn, L; Dyer, A R; Oude Griep, L M; Miura, K; Ueshima, H; Zhao, L; Nicholson, J K; Holmes, E; Elliott, P

    2014-01-01

    Inverse associations have been reported of overall vegetable intake to blood pressure (BP); whether such relations prevail for both raw and cooked vegetables has not been examined. Here we report cross-sectional associations of vegetable intakes with BP for 2195 Americans ages 40–59 in the International Study of Macro/Micronutrients and Blood Pressure (INTERMAP) using four standardized multi-pass 24-h dietary recalls and eight BP measurements. Relations to BP of raw and cooked vegetables consumption, and main individual constituents were assessed by multiple linear regression. Intakes of both total raw and total cooked vegetables considered separately were inversely related to BP in multivariate-adjusted models. Estimated average systolic BP differences associated with two s.d. differences in raw vegetable intake (68 g per 1000 kcal) and cooked vegetable intake (92 g per 1000 kcal) were −1.9 mm Hg (95% confidence interval (CI): −3.1, −0.8; P=0.001) and −1.3 mm Hg (95% CI: −2.5, −0.2; P=0.03) without body mass index (BMI) in the full model; −1.3 mm Hg (95% CI: −2.4, −0.2; P=0.02) and −0.9 mm Hg (95% CI: −2.0, 0.2; P=0.1) with additional adjustment for BMI. Among commonly consumed individual raw vegetables, tomatoes, carrots, and scallions related significantly inversely to BP. Among commonly eaten cooked vegetables, tomatoes, peas, celery, and scallions related significantly inversely to BP. PMID:24257514

  8. Impact of domestic air pollution from cooking fuel on respiratory allergies in children in India.

    PubMed

    Kumar, Raj; Nagar, Jitendra K; Raj, Neelima; Kumar, Pawan; Kushwah, Alka S; Meena, Mahesh; Gaur, S N

    2008-12-01

    This study undertaken in India was aimed at identifying the effects of the indoor air pollutants SO2, NO2 and total suspended particulate mater (SPM) generated from fuel used for cooking on respiratory allergy in children in Delhi. A total of 3,456 children were examined (59.2% male and 40.8% female). Among these, 31.2% of the children's families were using biomass fuels for cooking and 68.8% were using liquefied petroleum gas. Levels of indoor SO2, NO2 and SPM, measured using a Handy Air Sampler (Low Volume Sampler), were 4.60 +/- 5.66 microg/m3, 30.70 +/- 23.95 microg/m3 and 705 +/- 441.6 microg/m3, respectively. The mean level of indoor SO2 was significantly higher (p = 0.016) for families using biomass fuels (coal, wood, cow dung cakes and kerosene) for cooking as compared to families using LP gas. The mean level of indoor NO2 for families using biomass fuels for cooking was significantly higher in I.T.O. (p = 0.003) and Janakpuri (p = 0.007), while indoor SPM was significantly higher in Ashok Vihar (p = 0.039) and I.T.O. (p = 0.001), when compared to families using LP gas. Diagnoses of asthma, rhinitis and upper respiratory tract infection (URTI) were made in 7.7%, 26.1% and 22.1% of children, respectively. Respiratory allergies in children, which included asthma, rhinitis and URTI, could be associated with both types of fuels (liquefied petroleum gas [LPG] and biomass) used for cooking in the different study areas. This study suggests that biomass fuels increased the concentrations of indoor air pollutants that cause asthma, rhinitis and URTI in children. LP gas smoke was also associated with respiratory allergy.

  9. Evaluation of a cotton stripper yield monitor

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective of this work was to evaluate the accuracy of a microwave sensor based yield monitor for measuring yield on a cotton stripper harvester and determine if the yield monitor can discriminate differences in yield to the same level as a reference scale system. A new yield monitor was instal...

  10. Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).

    PubMed

    del Pulgar, Jose Sanchez; Roldan, Mar; Ruiz-Carrascal, Jorge

    2013-10-10

    The volatile organic compound (VOC) profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 °C or 80 °C), time (5 or 12 h) and vacuum (vacuum or air-packaged). As a general rule, the VOCs originating from lipid degradation were positively affected by the cooking temperature and negatively by the cooking time, reaching the highest amounts in pork cheeks cooked at 80 °C during 5 h and the lowest in samples cooked at 80 °C during 12 h. On the contrary, VOCs originated from amino acids and Maillard reactions were positively affected by both factors. The proportion between lipid degradation and amino acids reactions was estimated by the hexanal/3-methylbutanal ratio, which reached its highest values in samples cooked at 60 °C during 5 h in the presence of air and the lowest values in samples cooked at 80 °C during 12 h, regardless of the vacuum status.

  11. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments;...

  12. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments;...

  13. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments;...

  14. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments;...

  15. 9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments;...

  16. Assessment of microwave cooking on the bioaccessibility of cadmium from various food matrices using an in vitro digestion model.

    PubMed

    Wang, Chao; Duan, Han-Ying; Teng, Jiu-Wei

    2014-08-01

    Bioaccessibility represents the maximum amount of pollutant ingested with food that is available for intestinal absorption. The measurement of bioaccessibility can achieve a more accurate risk assessment. Thus, in this study, the bioaccessibility of raw/microwave-cooked store-bought food including carrot, potato, white radish, lotus root, sweet corn, long grain rice, soybean, fleshy prawn, eastern oyster, kelp, and common carp were investigated by applying an in vitro digestion method. A validated microwave digestion/ICP-MS method was applied for determining the concentration of Cd. In this study, the concentration of Cd ranged 3.7-215.8 μg/kg fw in which carrot contained the lowest Cd while the fleshy prawn contained the highest Cd. There are no statistical differences of Cd content in microwave-cooked food and raw food except potato, lotus root, and eastern oyster. Cd in most of the cooked food materials was less bioaccessible than in raw food except sweet corn, potato, and kelp. The bioaccessibility of Cd was around 100 % in either raw or cooked potatoes. Microwave cooking caused the decreasing of bioaccessibility around 0-68 %, depending on different food matrix. Maximal decreasing of Cd bioaccessibility occurred in common carp. Thus, microwave cooking could be a feasible strategy for decreasing Cd bioaccessibility. In addition, the Cd dissolution in oral, gastric, and small intestine phase was different in different food matrix. For most of the investigated food items, Cd was largely migrated either into the oral phase (carrot, potato, white radish, lotus root, raw soybean, kelp, and common carp) or into the gastric phase (sweet corn, cooked soybean, rice, fleshy prawn, and eastern oyster). Our findings will have significant implications for food processing aiming to decrease the absorption of Cd and risk assessment analysis improvements. Further study is needed to use the animal model to validate these results.

  17. First and Second Law Efficiencies in the Cooking Process of Eggplant using a Solar Cooker Box-Type

    NASA Astrophysics Data System (ADS)

    Terres, H.; Chávez, S.; Lizardi, A.; López, R.; Vaca, M.; Flores, J.; Salazar, A.

    2015-01-01

    In this work an experimental procedure and the determination of first and second law efficiencies for the cooking process of eggplant using a solar cooker box-type are shown. The eggplant was modelled as cylinder. In the experimental process a NI Compact Field Point was used as acquisition data system which allows measure temperatures in simultaneous form. The temperatures evolution was defined using thermocouples located at water, surface and central point of the eggplant. After to measure the evolution temperatures in a solar cooker thermodynamics principles were applied to determine the first and second laws. The results obtained indicates what is the numerical difference between the first and second laws in the cooking process of eggplant. The results allow to understand how the inlet energy that impacts on solar cooker is converted in energy useful in the cooking process of eggplant. This work be used in future designs of solar cookers.

  18. Genetic and environmental relationships of different measures of individual cheese yield and curd nutrients recovery with coagulation properties of bovine milk.

    PubMed

    Cecchinato, A; Bittante, G

    2016-03-01

    The aim of this study was to elucidate the relationships between various cheesemaking-related traits, namely the well-known traditional milk coagulation properties (MCP), the new curd firming and syneresis traits, the cheese yield, and the curd nutrient recoveries or whey losses (all measured at the individual level). Data were obtained from 1,167 Brown Swiss cows reared in 85 herds. A 2-L milk sample was collected once from each animal and assessed for 10 phenotypes related to changes in curd firmness (CF) over time, plus 7 cheesemaking traits. The CF-related traits included 4 traditional single-point lactodynamographic properties [rennet coagulation time (RCT, min); time to a CF of 20mm, min; and the CF 30 and 45 min after rennet addition (a30 and a45, respectively)], 4 parameters used to model the 360 CF data recorded over time for each milk sample [the potential asymptotic CF at infinite time (CFP, mm); the CF instant rate constant, % × min(-1); the syneresis instant rate constant, % × min(-1); and the RCT obtained from modeling individual samples], and 2 traits calculated from individual equations [the maximum CF(CFmax, mm); and the time at CFmax, min]. The cheesemaking traits included 3 cheese yield traits (weights of the fresh curd, curd solids and curd moisture as percent of the weights of the processed milk) and 4 milk nutrient recoveries in the curd (calculated as the percent ratios between a given nutrient in the curd versus that in the processed milk). Bayesian methodology-based multivariate analyses were used to estimate the phenotypic, additive genetic, herd/date, and residual relationships between the aforementioned traits, whereas statistical inferences were based on the marginal posterior distributions of the parameters of concern. The a45, CFP, and CFmax traits were genetically associated with all of the percent cheese yield traits (the additive genetic correlations varied from 0.752 to 0.855 for a45; 0.496 to 0.583 for CFP; and 0.750 to 0

  19. Alcohol fermentation of corn starch digested by Chalara paradoxa amylase without cooking

    SciTech Connect

    Mikuni, K.; Monma, M.; Kainuma, K.

    1987-04-01

    Alcohol fermentation of corn starch without cooking was performed by using Chalara paradoz glucoamylase preparation, which had stronger raw starch digesting activity than those of the conventionally known glucoamylases. A raw corn starch-enzyme-yeast mixture was fermented optimally at pH 5.0 and 30/sup 0/C for five days and produced ethanol. The yields of ethanol were between 63.5 and 86.8% of the theoretical value by baker's yeast (Saccharomyces cerevisiae), and between 81.1 and 92.1% of the theoretical value by sake yeast (Saccharomyces sake).

  20. Planning waste cooking oil collection systems.

    PubMed

    Ramos, Tânia Rodrigues Pereira; Gomes, Maria Isabel; Barbosa-Póvoa, Ana Paula

    2013-08-01

    This research has been motivated by a real-life problem of a waste cooking oil collection system characterized by the existence of multiple depots with an outsourced vehicle fleet, where the collection routes have to be plan. The routing problem addressed allows open routes between depots, i.e., all routes start at one depot but can end at the same or at a different one, depending on what minimizes the objective function considered. Such problem is referred as a Multi-Depot Vehicle Routing Problem with Mixed Closed and Open Inter-Depot Routes and is, in this paper, modeled through a mixed integer linear programming (MILP) formulation where capacity and duration constraints are taken into account. The model developed is applied to the real case study providing, as final results, the vehicle routes planning where a decrease of 13% on mileage and 11% on fleet hiring cost are achieved, when comparing with the current company solution.

  1. Molecular gastronomy, a scientific look at cooking.

    PubMed

    This, Hervé

    2009-05-19

    Food preparation is such a routine activity that we often do not question the process. For example, why do we cook as we do? Why do we eat certain foods and avoid other perfectly edible ingredients? To help answer these questions, it is extremely important to study the chemical changes that food undergoes during preparation; even simply cutting a vegetable can lead to enzymatic reactions. For many years, these molecular transformations were neglected by the food science field. In 1988, the scientific discipline called "molecular gastronomy" was created, and the field is now developing in many countries. Its many applications fall into two categories. First, there are technology applications for restaurants, for homes, or even for the food industry. In particular, molecular gastronomy has led to "molecular cooking", a way of food preparation that uses "new" tools, ingredients, and methods. According to a British culinary magazine, the three "top chefs" of the world employ elements of molecular cooking. Second, there are educational applications of molecular gastronomy: new insights into the culinary processes have led to new culinary curricula for chefs in many countries such as France, Canada, Italy, and Finland, as well as educational programs in schools. In this Account, we focus on science, explain why molecular gastronomy had to be created, and consider its tools, concepts, and results. Within the field, conceptual tools have been developed in order to make the necessary studies. The emphasis is on two important parts of recipes: culinary definitions (describing the objective of recipes) and culinary "precisions" (information that includes old wives' tales, methods, tips, and proverbs, for example). As for any science, the main objective of molecular gastronomy is, of course, the discovery of new phenomena and new mechanisms. This explains why culinary precisions are so important: cooks of the past could see, but not interpret, phenomena that awaited scientific

  2. Effects of commonly used cooking practices on total mercury concentration in fish and their impact on exposure assessments.

    PubMed

    Morgan, J N; Berry, M R; Graves, R L

    1997-01-01

    The effects of cooking practices commonly used by Native Americans on total mercury concentrations in fish were investigated. A preparation factor relating mercury concentrations in fish as prepared for consumption to mercury concentration data as measured in typical environmental monitoring programs was calculated. Preparation factors are needed to provide risk assessors with a more accurate estimate of the actual amount of mercury ingested through consumption of contaminated fish. Data on fish preparation and consumption practices of two communities of Chippewa residing on the shores of Lake Superior in northern Wisconsin were used to select practices for study. The most commonly consumed species, walleye and lake trout, were selected. Whitefish livers were also selected for study. Commonly used cooking techniques including panfrying, deep-frying, baking, boiling, and smoking were duplicated in the laboratory. Total mercury concentrations were determined in fish portions before and after cooking and in a portion representative of that analyzed in programs to assess water quality (skin-on fillets). Total mercury was determined by microwave digestion-cold vapor atomic absorption spectroscopy. Mercury concentrations (wet weight basis) in panfried, baked, and boiled walleye fillets and deep-fried and baked whitefish livers ranged from 1.1 to 1.5 times higher than in corresponding raw portions. In lake trout, mercury concentrations were 1.5 to 2.0 times higher in cooked portions than in the raw portion. However, total mercury levels were constant before and after cooking, indicating the concentration effect is caused by weight (moisture and fat) loss. The addition of lemon juice to potentially release mercury from its bound state and promote volatilization did not exert any measurable influence on mercury concentrations in cooked walleye. In some cases mercury concentrations were increased with increased cooking times due to further loss of moisture and fat

  3. Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.

    PubMed

    Crawford, S M; Moeller, S J; Zerby, H N; Irvin, K M; Kuber, P S; Velleman, S G; Leeds, T D

    2010-04-01

    The effect of, and associations between, loin muscle morphology and pork quality indicator traits were assessed at three cooked temperatures in loin chops from 38 purebred Berkshire and 52 purebred Landrace swine. Three loin chops from each pig were randomly assigned to cooked temperature treatments of 62, 71, or 79 degrees C and loin tenderness was assessed as Warner-Bratzler shear force (WBSF). Cooked temperature (P<0.001), breed (P<0.001) and breed x cooked temperature (P<0.001) effects influenced loin chop WBSF, whereby WBSF increased as cooked temperature increased. Chops from Landrace pigs had greater WBSF at each cooked temperature compared with chops from Berkshire pigs. Chops from Landrace pigs became less tender with increasing cooked temperature, whereas chops from Berkshire pigs became less tender only when cooked to 79 degrees C. In loins from Landrace pigs, Minolta a* at 62 degrees C (R(2)=0.07), and average muscle fiber diameter at 71 degrees C and 79 degrees C (R(2)=0.07 and 0.24, respectively), contributed to WBSF variation. In contrast, for loins from Berkshire pigs, loin ultimate pH and intramuscular fat percentage accounted for 27% and 30% of the variation in WBSF at 62 degrees C and 71 degrees C, respectively, and loin ultimate pH accounted for 7% of variation in WBSF at 79 degrees C. Results suggest that loins from Berkshire pigs have properties that resist toughening at greater cooked temperatures and that associations between quality measures and loin tenderness differ between Landrace and Berkshire pigs.

  4. Food, cooking skills, and health: a literature review.

    PubMed

    Engler-Stringer, Rachel

    2010-01-01

    Over the past century, a major shift in North American food practices has been taking place. However, the literature on this topic is lacking in several areas. Some available research on food and cooking practices in the current context is presented, with a focus on how these are affecting health and how they might be contributing to health inequalities within the population. First, cooking and cooking skills are examined, along with the ambiguities related to terms associated with cooking in the research literature. Food choice, cooking, and health are described, particularly in relation to economic factors that may lead to health inequalities within the population. The importance of developing an understanding of factors within the wider food system as part of food choice and cooking skills is presented, and gaps in the research literature are examined and areas for future research are presented. Cooking practices are not well studied but are important to an understanding of human nutritional health as it relates to cultural, environmental, and economic factors.

  5. Aging: physical difficulties and safety in cooking tasks.

    PubMed

    Ibrahim, N I; Davies, S

    2012-01-01

    It is known that many older people have difficulties in performing daily living activities such as cooking. These are due to the demands of the tasks and the changes in functional capabilities of the older people. This study examines cooking tasks performed by the aged that includes preparing and cooking meals, and storing kitchen tools in the kitchen. The objectives are to investigate the cooking difficulties encounter by older people and the safety concerning cooking tasks. This study focuses on individuals of age 65 years and above who can cook for themselves and/or family. Data were collected through observation, interviews, questionnaires and role play methods. The findings revealed that the common problems were due to the awkward body position where subjects had to bend down to take things from lower shelves, taking/storing things on higher shelves and cleaning the cooker. Moreover, the safety concerns were the layout of work centres (storage, cooker and sink), the use of cooker and opening packaging. It can be concluded that cooking difficulties are caused by inappropriate kitchen design and the decline of functional capabilities in older people.

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

    PubMed

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

    2016-11-01

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

  7. Measurement of scintillation and ionization yield with high-pressure gaseous mixtures of Xe and TMA for improved neutrinoless double beta decay and dark matter searches

    NASA Astrophysics Data System (ADS)

    Nakajima, Y.; Goldschmidt, A.; Matis, H. S.; Nygren, D.; Oliveira, C.; Renner, J.

    2015-11-01

    Liquid Xe TPCs are among the most popular choices for double beta decay and WIMP dark matter searches. Gaseous Xe has intrinsic advantages when compared to Liquid Xe, specifically, tracking capability and better energy resolution for double beta decay searches. The performance of gaseous Xe can be further improved by molecular additives such as trimethylamine(TMA), which are expected to (1) cool down the ionization electrons, (2) convert Xe excitation energy to TMA ionizations through Penning transfer, and (3) produce scintillation and electroluminescence light in a more easily detectable wavelength (300 nm). These features may provide better tracking and energy resolution for double-beta decay searches. They are also expected to enhance columnar recombination for nuclear recoils, which can be used for searches for WIMP dark matter with directional sensitivity. We constructed a test ionization chamber and successfully measured scintillation and ionization yields at high precision with various Xe and TMA mixtures and pressures. We observed the Penning effect and an increase in recombination with the addition of TMA. However, many undesired features for dark matter searches, such as strong suppression of the scintillation light and no sign of recombination light, were also found. This work has been carried out within the context of the NEXT collaboration.

  8. Measurement of Quantum Yield and Upconversion Brightness in Red, Blue and Green on NIR Excited M2O2S:Yb/Er/Ho/Tm Phosphors

    NASA Astrophysics Data System (ADS)

    Beeks, Ivan; Kumar, Ajith G.; Sardar, Dhiraj K.

    2015-03-01

    A series of broadly color tunable upconversion phosphors were synthesized from M2O2S (M=Y,Gd,La) using a flux fusion method. We investigate their upconversion properties as a function of the dopant concentrations and excitation power density. The phosphor compositions were determined for their upconversion characteristics under 800, 980 and 1550 nm excitations. By measuring the quantum yield and luminous brightness, we investigate their potential applications in biomedical imaging as well as NIR display applications. Results are compared with the well-known upconversion phosphor NaYF4:Yb/Er/Ho/Tm and found that the M2O2S phosphor systems are more efficient compared to NaYF4. By adopting various synthesis protocols, we were able to examine M2O2S in the size range of 10 nm to 10 μm. This research is supported by the National Science Foundation Partnerships for Research and Education in Materials (NSF-PREM) Grant N0-DMR-0934218.

  9. A Novel Method to Analyze Social Transmission in Chronologically Sequenced Assemblages, Implemented on Cultural Inheritance of the Art of Cooking

    PubMed Central

    Isaksson, Sven; Funcke, Alexander; Envall, Ida; Enquist, Magnus; Lindenfors, Patrik

    2015-01-01

    Here we present an analytical technique for the measurement and evaluation of changes in chronologically sequenced assemblages. To illustrate the method, we studied the cultural evolution of European cooking as revealed in seven cook books dispersed over the past 800 years. We investigated if changes in the set of commonly used ingredients were mainly gradual or subject to fashion fluctuations. Applying our method to the data from the cook books revealed that overall, there is a clear continuity in cooking over the ages – cooking is knowledge that is passed down through generations, not something (re-)invented by each generation on its own. Looking at three main categories of ingredients separately (spices, animal products and vegetables), however, disclosed that all ingredients do not change according to the same pattern. While choice of animal products was very conservative, changing completely sequentially, changes in the choices of spices, but also of vegetables, were more unbounded. We hypothesize that this may be due a combination of fashion fluctuations and changes in availability due to contact with the Americas during our study time period. The presented method is also usable on other assemblage type data, and can thus be of utility for analyzing sequential archaeological data from the same area or other similarly organized material. PMID:25970578

  10. A novel method to analyze social transmission in chronologically sequenced assemblages, implemented on cultural inheritance of the art of cooking.

    PubMed

    Isaksson, Sven; Funcke, Alexander; Envall, Ida; Enquist, Magnus; Lindenfors, Patrik

    2015-01-01

    Here we present an analytical technique for the measurement and evaluation of changes in chronologically sequenced assemblages. To illustrate the method, we studied the cultural evolution of European cooking as revealed in seven cook books dispersed over the past 800 years. We investigated if changes in the set of commonly used ingredients were mainly gradual or subject to fashion fluctuations. Applying our method to the data from the cook books revealed that overall, there is a clear continuity in cooking over the ages--cooking is knowledge that is passed down through generations, not something (re-)invented by each generation on its own. Looking at three main categories of ingredients separately (spices, animal products and vegetables), however, disclosed that all ingredients do not change according to the same pattern. While choice of animal products was very conservative, changing completely sequentially, changes in the choices of spices, but also of vegetables, were more unbounded. We hypothesize that this may be due a combination of fashion fluctuations and changes in availability due to contact with the Americas during our study time period. The presented method is also usable on other assemblage type data, and can thus be of utility for analyzing sequential archaeological data from the same area or other similarly organized material.

  11. Complementary blending of meadowfoam seed oil methyl esters with biodiesel prepared from soybean and waste cooking oils to enhance fuel properties

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The complementary blending of meadowfoam seed oil methyl esters (MFME) with soybean and waste cooking oil methyl esters (SME and WCME) was investigated. MFME prepared from cold-pressed meadowfoam oil exhibited an exceptionally high induction period (IP) of 66.2 h whereas SME and WCME yielded conside...

  12. Valorisation of used cooking oil sludge by codigestion with swine manure.

    PubMed

    Fierro, J; Martínez, E J; Morán, A; Gómez, X

    2014-08-01

    The addition of lipid wastes to the digestion of swine manure was studied as a means of increasing biogas production. Lipid waste was obtained from a biodiesel plant where used cooking oil is the feedstock. Digestion of this co-substrate was proposed as a way of valorising residual streams from the process of biodiesel production and to integrate the digestion process into the biorefinery concept. Batch digestion tests were performed at different co-digesting proportions obtaining as a result an increase in biogas production with the increase in the amount of co-substrate added to the mixture. Semi-continuous digestion was studied at a 7% (w/w) mass fraction of total solids. Co-digestion was successful at a hydraulic retention time (HRT) of 50 d but a decrease to 30 d resulted in a decrease in specific gas production and accumulation of volatile and long chain fatty acids. The CH4 yield obtained was 326 ± 46 l/kg VSfeed at an HRT of 50 d, while this value was reduced to 274 ± 43 l/kg VSfeed when evaluated at an HRT of 30 d. However these values were higher than the one obtained under batch conditions (266 ± 40 l/kg VSfeed), thus indicating the need of acclimation to the co-substrate. Despite of operating at low organic loading rate (OLR), measurements from respirometry assays of digestate samples (at an HRT of 50 d) suggested that the effluent could not be directly applied to the soil as fertiliser and might have a negative effect over soil or crops.

  13. Formation of mutagens in beef and beef extract during cooking.

    PubMed

    Commoner, B; Vithayathil, A J; Dolara, P; Nair, S; Madyastha, P; Cuca, G C

    1978-09-08

    Mutagens, distinguishable from benzo[a]pyrene and from mutagenic amino acid and protein pyrolysis products, are formed when ground beef is cooked in a home hamburger cooking appliance or when beef stock is concentrated, by boiling, to a paste known commercially as beef extract. "Well-done" hamburgers contain about 0.14 part per million of the mutagens, and beef bouillon cubes which contain beef extract about 0.1 part per million. Since such mutagens may be potentially carcionogenic and are formed during ordinary cooking procedures, their occurrence raises questions about possible risks to human health.

  14. Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods.

    PubMed

    Sumathi, A; Ushakumari, S R; Malleshi, N G

    2007-08-01

    The process variables for extrusion cooking of pearl millet were standardized and some of the physicochemical characteristics of the millet extrudates and also the nutritional qualities of the millet and legume-based extruded supplementary foods were determined. The millet grits less than 355 microm in size, equilibrated to 18+/-1% moisture content, extruded at 150+/-5 degrees C temperature and at 200+/-10 rpm of the barrel of a twin-screw extruder yielded the extrudates of 1.75+/-0.21 expansion ratio and 7.5+/-1.5 kg breaking strength. The cold and cooked paste viscosity, the melt energy and also the carbohydrate digestibility of the extrudates indicated that the products were pre-cooked and were of ready-to-eat nature. The millet was blended with grain legumes (30%) and also with defatted soy (15%) separately and extruded to prepare ready-to-eat nutritious foods suitable as food supplements to children and mothers. The foods based on the millet and legumes and also the millet and soy contained 14.7% and 16.0% protein with 2.0 and 2.1 protein efficiency ratio values, respectively. The shelf-life of the foods was about 6 months in different flexible pouches at ambient storage conditions. The study showed that applications of extrusion cooking technology to pearl millet have promise for preparation of diversified and value-added food products from the millet.

  15. Atmospheric Fluorescence Yield

    NASA Technical Reports Server (NTRS)

    Adams, James H., Jr.; Christl, M. J.; Fountain, W. F.; Gregory, J. C.; Martens, K.; Sokolsky, P.; Whitaker, Ann F. (Technical Monitor)

    2001-01-01

    Several existing and planned experiments estimate the energies of ultra-high energy cosmic rays from air showers using the atmospheric fluorescence from these showers. Accurate knowledge of the conversion from atmospheric fluorescence to energy loss by ionizing particles in the atmosphere is key to this technique. In this paper we discuss a small balloon-borne instrument to make the first in situ measurements versus altitude of the atmospheric fluorescence yield. The instrument can also be used in the lab to investigate the dependence of the fluorescence yield in air on temperature, pressure and the concentrations of other gases that present in the atmosphere. The results can be used to explore environmental effects on and improve the accuracy of cosmic ray energy measurements for existing ground-based experiments and future space-based experiments.

  16. A compact proton spectrometer for measurement of the absolute DD proton spectrum from which yield and ρR are determined in thin-shell inertial-confinement-fusion implosions

    NASA Astrophysics Data System (ADS)

    Rosenberg, M. J.; Zylstra, A. B.; Frenje, J. A.; Rinderknecht, H. G.; Gatu Johnson, M.; Waugh, C. J.; Séguin, F. H.; Sio, H.; Sinenian, N.; Li, C. K.; Petrasso, R. D.; Glebov, V. Yu.; Hohenberger, M.; Stoeckl, C.; Sangster, T. C.; Yeamans, C. B.; LePape, S.; Mackinnon, A. J.; Bionta, R. M.; Talison, B.; Casey, D. T.; Landen, O. L.; Moran, M. J.; Zacharias, R. A.; Kilkenny, J. D.; Nikroo, A.

    2014-10-01

    A compact, step range filter proton spectrometer has been developed for the measurement of the absolute DD proton spectrum, from which yield and areal density (ρR) are inferred for deuterium-filled thin-shell inertial confinement fusion implosions. This spectrometer, which is based on tantalum step-range filters, is sensitive to protons in the energy range 1-9 MeV and can be used to measure proton spectra at mean energies of ˜1-3 MeV. It has been developed and implemented using a linear accelerator and applied to experiments at the OMEGA laser facility and the National Ignition Facility (NIF). Modeling of the proton slowing in the filters is necessary to construct the spectrum, and the yield and energy uncertainties are ±<10% in yield and ±120 keV, respectively. This spectrometer can be used for in situ calibration of DD-neutron yield diagnostics at the NIF.

  17. A compact proton spectrometer for measurement of the absolute DD proton spectrum from which yield and pR are determined in thin-shell inertial-confinement-fusion implosions

    SciTech Connect

    Rosenberg, M. J.; Zylstra, A. B.; Frenje, J. A.; Rinderknecht, H. G.; Gatu Johnson, M.; Waugh, C. J.; Seguin, F. H.; Sio, H.; Sinenian, N.; Li, C. K.; Petrasso, R. D.; Glebov, V. Yu.; Hohenberger, M.; Stoeckl, C.; Sangster, T. C.; Yeamans, C. B.; LePape, S.; Mackinnon, A. J.; Bionta, R. M.; Talison, B.; Casey, D. T.; Landen, O. L.; Moran, M. J.; Zacharias, R. A.; Kilkenny, J. D.; Nikroo, A.

    2014-10-10

    A compact, step range filter proton spectrometer has been developed for the measurement of the absolute DD proton spectrum, from which yield and areal density (ρR) are inferred for deuterium-filled thin-shell inertial confinement fusion implosions. This spectrometer, which is based on tantalum step-range filters, is sensitive to protons in the energy range 1-9 MeV and can be used to measure proton spectra at mean energies of ~1-3 MeV. It has been developed and implemented using a linear accelerator and applied to experiments at the OMEGA laser facility and the National Ignition Facility (NIF). Modeling of the proton slowing in the filters is necessary to construct the spectrum, and the yield and energy uncertainties are ±<10% in yield and ±120 keV, respectively. This spectrometer can be used for in situ calibration of DD-neutron yield diagnostics at the NIF

  18. 9 CFR 315.1 - Carcasses and parts passed for cooking; rendering into lard or tallow.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking... PARTS PASSED FOR COOKING § 315.1 Carcasses and parts passed for cooking; rendering into lard or tallow. Carcasses and parts passed for cooking may be rendered into lard in accordance with § 319.702 of...

  19. Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of Rhea americana.

    PubMed

    Filgueras, R S; Gatellier, P; Zambiazi, R C; Santé-Lhoutellier, V

    2011-08-01

    This study was conducted to evaluate the effect of frozen storage time (30, 60, 90 or 180 days) and cooking (100 °C, 30 min) on the physical characteristics and oxidative stability of M. Gastrocnemius pars interna (GN) and M. Iliofiburalis (IF) of rhea americana. Physical parameters measured included thawing and cooking loss, colour parameters (L*a*b*), while oxidation was assessed by determining the TBA-RS, carbonyl and aromatic amino acid content. Prolonged frozen storage of rhea meat decreased lightness (L*), yellowness (b*), and increased the discoloration parameter hue angle and redness a*. During storage, muscle IF was more prone to lipid and myoglobin oxidation than muscle GN. Cooking loss declined with the increase of storage time and was higher in GN than in IF muscle. With cooking, TBA-RS, carbonyl content, and aromatic amino acids (phenylalanine, tyrosine, and tryptophan) were highly affected, but the extent of oxidation ranged according to muscle and duration of frozen storage.

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

    PubMed

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

    2009-01-01

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

  1. Influence of milk yield, stage of lactation, and body condition on dairy cattle lying behaviour measured using an automated activity monitoring sensor.

    PubMed

    Bewley, Jeffrey M; Boyce, Robert E; Hockin, Jeremy; Munksgaard, Lene; Eicher, Susan D; Einstein, Mark E; Schutz, Michael M

    2010-02-01

    Time spent lying by lactating Holstein-Friesian cows of varying body condition scores (BCS) and milk yield was measured using an animal activity monitor. A 3-week average BCS was calculated for each cow; and in total, 84 cows were selected with 28 cows each among three BCS categories (Thin: BCS<2.75; Moderate: 2.75 > or = BCS<3.25; Heavy: BCS> or = 3.25) and two stage of lactation categories (<150 days in milk or >150 days in milk). Cows were kept in two management systems: parlour/freestall (n=60) or automated milking system/freestall (n=24). Behaviour was recorded for 5.3+/-0.1 d for each cow. Production levels were considered using a 28-d rolling average of daily milk production. Cows that exhibited clinical lameness before or during the observation period were excluded from analyses. For cows exhibiting oestrus, the day prior to, day of, and day following breeding were removed. The final analysis included 77 cows (408 d of observation). A mixed model was fitted to describe average daily hours spent lying. Results demonstrated that lying time increased as days in milk (DIM) increased (P=0.05). Variables that were tested but not significant (P>0.05) were BCS category, parity category (1 or 2) and 28-d rolling average daily milk production. Although a numerical trend for increasing hours spent lying with increasing BCS was observed, after accounting for other factors in the mixed model, BCS did not significantly impact lying time. Continued investigation of these management factors that impact lying time and bouts, using new technologies, more cows, and more herds will help dairy owners better manage facilities and cow movements to optimize this essential behaviour.

  2. Cooking behaviours: a user observation study to understand energy use and motivate savings.

    PubMed

    Oliveira, Luis; Mitchell, Val; Badni, Kevin

    2012-01-01

    Electric cookers are one of the highest energy consuming domestic appliances, and there are several aspects that can influence the amount of energy used when preparing a meal. Appliance characteristics are shown to influence consumption, but human factors play an important role in the overall electricity usage. A user observation study was conducted among university students to understand how they use electric cookers. They were asked to perform a specific cooking task, and the electricity usage was measured. Participants' behaviours were analysed and compared with a set of energy saving techniques. Appliance characteristics that influenced how students use energy were also investigated. The results show that users performed the task in several different ways, presenting diverse energy consumption, the average being 3 times above the necessary to complete the task. This information is now informing the design of interventions to motivate people to change their behaviours whilst cooking.

  3. Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.

    PubMed

    Roncero-Ramos, Irene; Mendiola-Lanao, Mónica; Pérez-Clavijo, Margarita; Delgado-Andrade, Cristina

    2017-05-01

    Influence of culinary treatments (boiling, microwaving, grilling, and deep frying) on proximate composition and antioxidant capacity of cultivated mushrooms (Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, and Pleurotus eryngii) was studied. Proximate composition was affected by the cooking method and the mushrooms species. Frying induced more severe losses in protein, ash, and carbohydrates content but increased the fat and energy. Boiling improved the total glucans content by enhancing the β-glucans fraction. A significant decrease was detected in the antioxidant activity especially after boiling and frying, while grilled and microwaved mushrooms reached higher values of antioxidant activity. Maillard reaction products could be partially responsible, as supported by the absorbance values measured at 420 nm. Since cooking techniques clearly influence the nutritional attributes of mushrooms, the proper selection of treatments is a key factor to prevent/reduce nutritional losses. Microwaving and grilling were established as the best processes to maintain the nutritional profile of mushrooms.

  4. Enzymatic browning and after-cooking darkening of Jerusalem artichoke tubers (Helianthus tuberosus L.).

    PubMed

    Bach, Vibe; Jensen, Sidsel; Clausen, Morten R; Bertram, Hanne C; Edelenbos, Merete

    2013-11-15

    Jerusalem artichoke tubers (Helianthus tuberosus L.) undergo enzymatic browning when peeled or cut, and turn grey after boiling, due to after-cooking darkening reactions between iron and phenolic acids. In an attempt to reveal the components responsible for these discolouration reactions, sensory evaluation and instrumental colour measurements were related to contents of total phenolics, phenolic acids, organic acids and iron in three varieties of raw and boiled Jerusalem artichoke tubers harvested in the autumn and the spring. No differences were found between varieties in sensory evaluated enzymatic browning, but Rema and Draga had higher scores than Mari in after-cooking darkening. Jerusalem artichoke tubers had higher contents of total phenolics, phenolic acids and citric acid in the autumn and low contents in the spring, while it was the opposite for malic acid. None of the chemical parameters investigated could explain the discolouration of the Jerusalem artichoke tubers.

  5. Emissions from street vendor cooking devices (charcoal grilling). Final report, January 1998--March 1999

    SciTech Connect

    Lee, S.Y.

    1999-06-01

    The report discusses a joint US/Mexican program to establish a reliable emissions inventory for street vendor cooking devices (charcoal grilling), a significant source of air pollutants in the Mexicali-Imperial Valley area of Mexico. Emissions from these devices, prevalent in the streets of Mexicali, Mexico, were investigated experimentally by measuring levels of particulate matter, particle size distributions, volatile and semivolatile organic compounds, aldehydes, and oxides of nitrogen and sulfur, emitted when meat is cooked on a grill over a charcoal fire. To investigate the emission rate, both beef and chicken were tested. Furthermore, both meats were marinated with a mixture similar to that used by the street vendors. Some tests were conducted with non-marinated beef for comparison. Two blank runs were performed sampling charcoal fires without meat. Finally, a simple control device, normally used in an exhaust fan to trap grease over a kitchen stove, was evaluated for its effectiveness in reducing emissions.

  6. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., a room or building separate from the sleeping facilities shall be provided for cooking and eating... proper proportion to the capacity of the housing and shall be separate from the sleeping quarters....

  7. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., a room or building separate from the sleeping facilities shall be provided for cooking and eating... proper proportion to the capacity of the housing and shall be separate from the sleeping quarters....

  8. 19. Topside facility, crew kitchen, view towards cook's office. Lyon ...

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

    19. Topside facility, crew kitchen, view towards cook's office. Lyon - Whiteman Air Force Base, Oscar O-1 Minuteman Missile Alert Facility, Southeast corner of Twelfth & Vendenberg Avenues, Knob Noster, Johnson County, MO

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

    PubMed

    Cottica, Danilo; Grignani, Elena

    2014-01-01

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

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

    PubMed

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

    2013-01-01

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

  11. 1. Photocopy of an engravingca, 18501859 DANFORTH, COOKE, & Co's. ...

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

    1. Photocopy of an engraving--ca, 1850-1859 DANFORTH, COOKE, & Co's. LOCOMOTIVE & MACHINE WORKS: PATERSON, NEW JERSEY - Danforth Locomotive & Machine Company, Market Street, Paterson, Passaic County, NJ

  12. The Janet Cooke Tragedy: A Lesson for J-Education.

    ERIC Educational Resources Information Center

    Corrigan, Don

    1981-01-01

    The profession of journalism and journalism teachers need to dim the spotlight on the big stories and begin stressing and rewarding what "Washington Post" reporter Janet Cooke's disillusioned colleague described as "consistent craftsmanship." (HOD)

  13. Heterocyclic amines: occurrence and prevention in cooked food.

    PubMed Central

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

    1996-01-01

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

  14. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... ventilation. (b) When workers or their families are permitted or required to cook and eat in a common facility... adequate for the intended use of the facility; and (5) adequate sinks with hot and cold water...

  15. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... ventilation. (b) When workers or their families are permitted or required to cook and eat in a common facility... adequate for the intended use of the facility; and (5) adequate sinks with hot and cold water...

  16. 24. VIEW OF COOKING FIREPLACE AND BAKE OVEN IN KITCHEN ...

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

    24. VIEW OF COOKING FIREPLACE AND BAKE OVEN IN KITCHEN OF SOUTH (ORIGINAL) SECTION, SOUTHEAST ROOM, SOUTH WALL, WITH OVEN DOOR CLOSED - Hazelwood, 18611 Queen Anne Road, Upper Marlboro, Prince George's County, MD

  17. 23. VIEW OF COOKING FIREPLACE AND BAKE OVEN IN KITCHEN ...

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

    23. VIEW OF COOKING FIREPLACE AND BAKE OVEN IN KITCHEN OF SOUTH (ORIGINAL) SECTION, SOUTHEAST ROOM, SOUTH WALL, WITH OVEN DOOR OPEN - Hazelwood, 18611 Queen Anne Road, Upper Marlboro, Prince George's County, MD

  18. Effects of processing, cooking, and storage on ß-carotene retention and bioaccessibility in biofortified cassava (Manihot esculenta)

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Biofortification of cassava with beta-carotene is currently being tested in African populations where cassava is a staple food and vitamin A deficiency is a public health problem. Measuring the impact of traditional African processing and cooking on beta-carotene concentration and bioaccessibility ...

  19. Protein, fat, moisture, and cooking yields from a nationwide study of retail beef cuts.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Nutrient data from the U.S. Department of Agriculture (USDA) are an important resource for U.S. and international databases. To ensure the data for retail beef cuts in USDA’s National Nutrient Database for Standard Reference (SR) are current, a comprehensive, nationwide, multiyear study was conducte...

  20. Measurement of the triplet lifetime and the quantum yield of triplet formation of phthalazine by the time-resolved thermal lens method

    NASA Astrophysics Data System (ADS)

    Terazima, Masahide; Azumi, Tohru

    1987-11-01

    The time-resolved thermal lens technique is used to determine the quantum yield of the triplet formation and the triplet lifetime of phthalazine in a polar and a non-polar solvent. The quantum yields of phthalazine in ethanol and benzene are 0.44 and 0.49, respectively. Very short triplet lifetimes of phthalazine (2.7 μ;s) in benzene at room temperature are reported.