Science.gov

Sample records for measuring cooking yield

  1. Temperature measurement during microwave cooking.

    PubMed

    Mullin, J; Bows, J

    1993-01-01

    Product development of microwavable foods originally suffered from a high degree of non-uniform heating which is generic in microwave heating. Typically, foods have suffered from either overheated edges or under heated centres. This was compounded by short reheat times which allowed little opportunity for temperature equilibration. A crucial step in overcoming this problem has been the understanding provided from time-temperature data. Conventional temperature measurements by thermocouple, etc. are inappropriate in microwave cooking due to the high electric fields which are present (ca 15 kV/m). The result is either very significant interference, or even failure of the sensor. Therefore, alternative methods were developed to meet the need, some of which are discussed in this paper. One such measurement system is the now commonplace fibre optic probe, originally from Luxtron. The discrete data provided from this system are compared with the surface imaging data delivered by thermal imaging. These techniques are discussed in the context of microwave packaging materials heated in situ in a microwave oven and the need for temperature data as a basis for establishing testing 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. 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.

  4. 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

  5. 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

  6. 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.

  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. Magnetic susceptibilities measured on rocks of the upper Cook Inlet, Alaska

    USGS Publications Warehouse

    Alstatt, A.A.; Saltus, R.W.; Bruhn, R.L.; Haeussler, P.J.

    2002-01-01

    We have measured magnetic susceptibility in the field on most of the geologic rock formations exposed in the upper Cook Inlet near Anchorage and Kenai, Alaska. Measured susceptibilities range from less than our detection limit of 0.01 x 10-3 (SI) to greater than 100 x 10-3 (SI). As expected, mafic igneous rocks have the highest susceptibilities and some sedimentary rocks the lowest. Rocks of the Tertiary Sterling Formation yielded some moderate to high susceptibility values. Although we do not have detailed information on the magnetic mineralogy of the rocks measured here, the higher susceptibilities are sufficient to explain the magnitudes of some short-wavelength aeromagnetic anomalies observed on recent surveys of the upper Cook Inlet.

  9. Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process.

    PubMed

    Zuo, Feng; Chen, Zhenjia; Shi, Xiaodi; Wang, Ruican; Guo, Shuntang

    2016-12-15

    The cooking of raw soymilk is a necessary procedure prior to the production of tofu. The effects of the high-temperature pressure cooking (HTPC) and traditional cooking methods on the yield and textural properties of tofu products were investigated. Results showed that when HTPC was applied, the content of protein particles increased, thereby contributing to the formation of a dense network of tofu gel. Thus, significant improvement of textural properties, including hardness, chewiness and springiness, was observed. Moreover, HTPC contributes to the change in the composition of the particulate protein, whereas the proportion of β-conglycinin in the non-particulate protein increased. The start and end points of the protein coagulation induced by Ca(2+) moved backward, and slowed the coagulation process, which was conducive to the incorporation of water or dry matter into the gel.

  10. Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process.

    PubMed

    Zuo, Feng; Chen, Zhenjia; Shi, Xiaodi; Wang, Ruican; Guo, Shuntang

    2016-12-15

    The cooking of raw soymilk is a necessary procedure prior to the production of tofu. The effects of the high-temperature pressure cooking (HTPC) and traditional cooking methods on the yield and textural properties of tofu products were investigated. Results showed that when HTPC was applied, the content of protein particles increased, thereby contributing to the formation of a dense network of tofu gel. Thus, significant improvement of textural properties, including hardness, chewiness and springiness, was observed. Moreover, HTPC contributes to the change in the composition of the particulate protein, whereas the proportion of β-conglycinin in the non-particulate protein increased. The start and end points of the protein coagulation induced by Ca(2+) moved backward, and slowed the coagulation process, which was conducive to the incorporation of water or dry matter into the gel. PMID:27451218

  11. Determination of Cooking Yields and Nutrient Retention Factors of Choline in Meat Products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    USDA’s recent research shows that meat products are good sources of choline. During cooking, nutrient levels are affected by moisture and fat losses and may be reduced by heating. To determine the impact of cooking on choline retention in meats, four nationwide composite samples of beef, bacon, cure...

  12. Effect of high-energy electron irradiation of chicken meat on thiobarbituric acid values, shear values, odor, and cooked yield

    SciTech Connect

    Heath, J.L.; Owens, S.L.; Tesch, S.; Hannah, K.W. )

    1990-02-01

    Experiments were conducted to determine whether electron-beam irradiation would affect shear values, yield, odor, and thiobarbituric acid (TBA) values of chicken tissues. Broiler breasts (pectoralis superficialis) and whole thighs were irradiated with an electron-beam accelerator at levels to produce adsorbed doses of 100, 200, and 300 krads on the surface of the sample. The thigh samples were stored for 2, 4, and 8 days before testing for TBA values. The depth to which the radiation had penetrated the pectoralis superficialis muscle was also determined. Radiation penetrated 22 mm into slices of pectoralis superficialis muscle when 100 krad was absorbed by the surface of the tissue. The dose absorbed beneath the tissue surface to a depth of 10 mm was larger than the dose absorbed at the surface. The absorbed dose decreased as the depth of penetration increased. For cooked breast tissue, the shear values and moisture content were not affected by the absorbed radiation. Cooking losses of aged breast tissue were not affected by irradiation, but cooking losses were reduced in breast tissue that had not been aged. Irradiating uncooked thigh and uncooked breast samples produced a characteristic odor that remained after the thighs were cooked but was not detectable after the breast samples were cooked. With two exceptions, no significantly different TBA values were found that could be attributed to irradiation.

  13. 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.

  14. 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.

  15. 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.

  16. 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

  17. 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

  18. 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.

  19. Measurement of ultrafine particles and other air pollutants emitted by cooking activities.

    PubMed

    Zhang, Qunfang; Gangupomu, Roja H; Ramirez, David; Zhu, Yifang

    2010-04-01

    Cooking emissions show a strong dependence on cooking styles and parameters. Measurements of the average ultrafine particle (UFP) concentration, PM(2.5) and black carbon concentrations emitted by cooking activities ranged from 1.34 x 10(4) to 6.04 x 10(5) particles/cm(3), 10.0 to 230.9 microg/m(3) and 0.1 to 0.8 microg/m(3), respectively. Lower UFP concentrations were observed during boiling, while higher levels were emitted during frying. The highest UFP concentrations were observed when using a gas stove at high temperature with the kitchen exhaust fan turned off. The observed UFP profiles were similar in the kitchen and in another room, with a lag of approximately 10 min.

  20. 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...

  1. Development of scalable cook-off models using real-time in situ measurements.

    SciTech Connect

    Schmitt, Robert Gerard; Renlund, Anita Mariana; Erikson, William Wilding; Kaneshige, Michael Jiro

    2003-07-01

    Scalable thermal runaway models for cook-off of energetic materials (EMs) require realistic temperature- and pressure-dependent chemical reaction rates. The Sandia Instrumented Thermal Ignition apparatus was developed to provide in situ small-scale test data that address this model requirement. Spatially and temporally resolved internal temperature measurements have provided new insight into the energetic reactions occurring in PBX 9501, LX-10-2, and PBXN-109. The data have shown previously postulated reaction steps to be incorrect and suggest previously unknown reaction steps. Model adjustments based on these data have resulted in better predictions at a range of scales.

  2. Development of Scalable Cook-Off Models Using Real-Time In Situ Measurements

    NASA Astrophysics Data System (ADS)

    Kaneshige, M. J.; Renlund, A. M.; Schmitt, R. G.; Erikson, W. W.

    2004-07-01

    Scalable thermal runaway models for cook-off of energetic materials (EMs) require realistic temperature- and pressure-dependent chemical reaction rates. The Sandia Instrumented Thermal Ignition apparatus was developed to provide in situ small-scale test data that address this model requirement. Spatially and temporally resolved internal temperature measurements have provided new insight into the energetic reactions occurring in PBX 9501, LX-10-2, and PBXN-109. The data have shown previously postulated reaction steps to be incorrect and suggest previously unknown reaction steps. Model adjustments based on these data have resulted in better predictions at a range of scales.

  3. 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 ...

  4. Measurement of emissions from air pollution sources. 4. C1-C27 organic compounds from cooking with seed oils.

    PubMed

    Schauer, James J; Kleeman, Michael J; Cass, Glen R; Simoneit, Bernd R T

    2002-02-15

    The emission rates of gas-phase, semivolatile, and particle-phase organic compounds ranging in carbon number from C1 to C27 were measured from institutional-scale food cooking operations that employ seed oils. Two cooking methods and three types of seed oils were examined: vegetables stir-fried in soybean oil, vegetables stir-fried in canola oil, and potatoes deep fried in hydrogenated soybean oil. The emission rates of 99 organic compounds were quantified, and these include n-alkanes, branched alkanes, alkenes, n-alkanoic acids, n-alkenoic acids, carbonyls, aromatics, polycyclic aromatic hydrocarbons (PAH), and lactones. Carbonyls and fatty acids (n-alkanoic and n-alkenoic acids) make up a significant portion of the organic compounds emitted from all three seed oil cooking procedures. The compositional differences in the organic compound emissions between the different cooking operations are consistent with the differences in the organic composition of the various cooking oils used. The distribution of the n-alkanoic acids between the gas and particle phases was found to be in good agreement with gas/particle partitioning theory. The relative importance of emissions from commercial deep frying operations to the total emissions of C16 and C18 n-alkanoic acids in the Los Angeles urban area was estimated using the available information and is estimated to account for approximately 7% of the total primary emissions of these acids. Additional emissions of these n-alkanoic acids from stir-frying and grill frying operations are expected. Estimates also indicate that seed oil cooking may make up a significant fraction of the emissions of lighter n-alkanoic acids such as nonanoic acid.

  5. 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

  6. Effective lactation yield: A measure to compare milk yield between cows with different dry period lengths.

    PubMed

    Kok, A; van Middelaar, C E; Engel, B; van Knegsel, A T M; Hogeveen, H; Kemp, B; de Boer, I J M

    2016-04-01

    To compare milk yields between cows or management strategies, lactations are traditionally standardized to 305-d yields. The 305-d yield, however, gives no insight into the combined effect of additional milk yield before calving, decreased milk yield after calving, and a possible shorter calving interval in the case of a shortened dry period. We aimed to develop a measure that would enable the comparison of milk yield between cows with different dry period (DP) lengths. We assessed the importance of accounting for additional milk yield before calving and for differences in calving interval. The 305-d yield was compared with a 365-d yield, which included additional milk yield in the 60 d before calving. Next, an effective lactation yield was computed, defined as the daily yield from 60d before calving to 60 d before the next calving, to account for additional milk yield before calving and for differences in calving interval. Test-day records and drying-off dates of 15 commercial farms were used to compute the 305-d, 365-d, and effective lactation yields for individual cows. We analyzed 817 second-parity lactations preceded by no DP, a short DP (20 to 40 d), or a conventional DP (49 to 90 d). Compared with cows with a conventional DP, the 305-d yield of cows with no DP was 7.0 kg of fat- and protein-corrected milk (FPCM) per day lower, and the 305-d yield of cows with a short DP was 2.3 kg of FPCM per day lower. Including additional milk yield before calving in the 365-d yield reduced this difference to 3.4 kg of FPCM per cow per day for cows with no DP and to 0.9 kg of FPCM per cow per day for cows with a short DP. Compared with cows with a conventional DP, median days open were reduced by 25d for cows with no DP and by 18d for cows with a short DP. Accounting for these differences in calving interval in the effective lactation yield further decreased yield reductions for cows with no DP or a short DP by 0.3 kg of FPCM per cow per day. At the herd level, estimated

  7. 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…

  8. 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)

  9. Yield stress and elasticity influence on surface tension measurements.

    PubMed

    Jørgensen, Loren; Le Merrer, Marie; Delanoë-Ayari, Hélène; Barentin, Catherine

    2015-07-01

    We have performed surface tension measurements on carbopol gels of different concentrations and yield stresses. Our setup, based on the force exerted by a capillary bridge on two parallel plates, allows us to measure an apparent surface tension of the complex fluid and to investigate the influence of flow history. More precisely the apparent surface tension measured after stretching the bridge is always higher than after compressing it. The difference between the two values is due to the existence of a yield stress in the fluid. The experimental observations are successfully reproduced with a simple elasto-plastic model. The shape of successive stretching-compression cycles can be described by taking into account the yield stress and the elasticity of the gel. We show that the surface tension γLV of yield stress fluids is the mean of the apparent surface tension values only if the elastic modulus is high compared to the yield stress. This work highlights that measurements of thermodynamic quantities are challenged by the fluid out-of-equilibrium state implied by jamming, even at small scales where the shape of the bridge is driven by surface energy. Therefore setups allowing for deformation in opposite directions are relevant for surface tension measurements on yield stress fluids.

  10. 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. PMID:26333290

  11. Fission Yield Measurements by Inductively Coupled Plasma Mass-Spectrometry

    SciTech Connect

    Irina Glagolenko; Bruce Hilton; Jeffrey Giglio; Daniel Cummings; Karl Grimm; Richard McKnight

    2009-11-01

    Correct prediction of the fission products inventory in irradiated nuclear fuels is essential for accurate estimation of fuel burnup, establishing proper requirements for spent fuel transportation and storage, materials accountability and nuclear forensics. Such prediction is impossible without accurate knowledge of neutron induced fission yields. Unfortunately, the accuracy of the fission yields reported in the ENDF/B-VII.0 library is not uniform across all of the data and much of the improvement is desired for certain isotopes and fission products. We discuss our measurements of cumulative fission yields in nuclear fuels irradiated in thermal and fast reactor spectra using Inductively Coupled Plasma Mass Spectrometry.

  12. 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.

  13. Nutrient database improvement project: the influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate.

    PubMed

    Martin, J N; Brooks, J C; Thompson, L D; Savell, J W; Harris, K B; May, L L; Haneklaus, A N; Schutz, J L; Belk, K E; Engle, T; Woerner, D R; Legako, J F; Luna, A M; Douglass, L W; Douglass, S E; Howe, J; Duvall, M; Patterson, K Y; Leheska, J L

    2013-11-01

    Beef nutrition is important to the worldwide beef industry. The objective of this study was to analyze proximate composition of eight beef rib and plate cuts to update the USDA National Nutrient Database for Standard Reference (SR). Furthermore, this study aimed to determine the influence of USDA Quality Grade on the separable components and proximate composition of the examined retail cuts. Carcasses (n=72) representing a composite of Yield Grade, Quality Grade, gender and genetic type were identified from six regions across the U.S. Beef plates and ribs (IMPS #109 and 121C and D) were collected from the selected carcasses and shipped to three university meat laboratories for storage, retail fabrication, cooking, and dissection and analysis of proximate composition. These data provide updated information regarding the nutrient content of beef and emphasize the influence of common classification systems (Yield Grade and Quality Grade) on the separable components, cooking yield, and proximate composition of retail beef cuts.

  14. 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...

  15. 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.

  16. Let's Cook!

    ERIC Educational Resources Information Center

    Sanderson, Diane

    2008-01-01

    In this article, the author reports on a project which is teaching young parents, most of them from disadvantaged backgrounds, the skills they need to shop and cook healthily on a tight budget. In 2006, the Food Standards Agency (FSA) commissioned the National Federation of Women's Institutes (NFWI) to run "Let's Cook!", a three-year project to…

  17. Neutron source capability assessment for cumulative fission yields measurements

    SciTech Connect

    Descalle, M A; Dekin, W; Kenneally, J

    2011-04-06

    A recent analysis of high-quality cumulative fission yields data for Pu-239 published in the peer-reviewed literature showed that the quoted experimental uncertainties do not allow a clear statement on how the fission yields vary as a function of energy. [Prussin2009] To make such a statement requires a set of experiments with well 'controlled' and understood sources of experimental errors to reduce uncertainties as low as possible, ideally in the 1 to 2% range. The Inter Laboratory Working Group (ILWOG) determined that Directed Stockpile Work (DSW) would benefit from an experimental program with the stated goal to reduce the measurement uncertainties significantly in order to make a definitive statement of the relationship of energy dependence to the cumulative fission yields. Following recent discussions between Lawrence Livermore National Laboratory (LLNL) and Los Alamos National Laboratory (LANL), there is a renewed interest in developing a concerted experimental program to measure fission yields in a neutron energy range from thermal energy (0.025 eV) to 14 MeV with an emphasis on discrete energies from 0.5 to 4 MeV. Ideally, fission yields would be measured at single energies, however, in practice there are only 'quasi-monoenergetic' neutrons sources of finite width. This report outlines a capability assessment as of June 2011 of available neutron sources that could be used as part of a concerted experimental program to measure cumulative fission yields. In a framework of international collaborations, capabilities available in the United States, at the Atomic Weapons Establishment (AWE) in the United Kingdom and at the Commissariat Energie Atomique (CEA) in France are listed. There is a need to develop an experimental program that will reduce the measurement uncertainties significantly in order to make a definitive statement of the relationship of energy dependence to the cumulative fission yields. Fission and monoenergetic neutron sources are available that

  18. 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.

  19. 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

    The SPectrometer for Ion DEtermination in fission Research (SPIDER) developed 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 utilized, with the goal of measuring the mass of the fission products with an average resolution of 1 atomic mass unit (amu). The SPIDER instrument, consisting of detector components for time-of-flight, trajectory, and energy measurements, assembled and tested using 229Th and 252Cf radioactive decay sources. For commissioning, the fully assembled system measured fission products from spontaneous fission of 252Cf. Finally, 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). These mass yield results measured from 252Cf spontaneous fission products are reported from an E–v measurement.

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

    DOE PAGESBeta

    Meierbachtol, K.; Tovesson, F.; Shields, D.; Arnold, C.; Blakeley, R.; Bredeweg, T.; Devlin, M.; Hecht, A. A.; Heffern, L. E.; Jorgenson, J.; et al

    2015-04-01

    The SPectrometer for Ion DEtermination in fission Research (SPIDER) developed 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 utilized, with the goal of measuring the mass of the fission products with an average resolution of 1 atomic mass unit (amu). The SPIDER instrument, consisting of detector components for time-of-flight, trajectory, and energy measurements, assembled and tested using 229Th and 252Cf radioactive decay sources. For commissioning, the fully assembled system measured fission products from spontaneous fission of 252Cf. Finally,more » 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). These mass yield results measured from 252Cf spontaneous fission products are reported from an E–v measurement.« less

  1. 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.

  2. Sensitivity of Measured Fission Yields on Prompt-neutron Corrections

    NASA Astrophysics Data System (ADS)

    Al-Adili, A.; Hambsch, F.-J.; Pomp, S.; Oberstedt, S.

    2014-05-01

    Although the number of emitted prompt neutrons from the fission fragments increases as a function of excitation energy, it is not fully understood whether the increase in νbar (A) as a function of En is mass dependent. The share of excitation energies among the fragments is still under debate, but there are reasons to believe that the excess in neutron emission originates only from the heavy fragments, leaving νbarlight (A) almost unchanged. We have investigated the consequences of a mass-dependent increase in νbar (A) on the final mass and energy distributions. The analysis have been performed on experimentally measured data on 234U (n, f). The assumptions concerning νbar (A) are essential when analysing measurements based on the 2E-technique, and impact significantly on the measured observables. For example, the post-neutron emission mass yield distribution revealed changes up to 10-30 %. The outcome of this work pinpoints the urgent need to determine νbar (A) experimentally, and in particular, how νbar (A) changes as a function of incident neutron energy. Many fission yields in the data libraries could be largely affected, since their analysis is based on a different assumption concerning the neutron emission.

  3. 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.

  4. 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.

  5. 40 CFR 52.741 - Control strategy: Ozone control measures for Cook, DuPage, Kane, Lake, McHenry and Will Counties.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... Chicago Area replace the requirements of 40 CFR 52.741 Control strategy: Ozone control measures for Cook...) and the most stringent of: (A) The applicable standards in 40 CFR parts 60 and 61: (B) The applicable... designed to protect the public health and welfare codified in 40 CFR part 50 and promulgated from time...

  6. 40 CFR 52.741 - Control strategy: Ozone control measures for Cook, DuPage, Kane, Lake, McHenry and Will Counties.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... Chicago Area replace the requirements of 40 CFR 52.741 Control strategy: Ozone control measures for Cook...) and the most stringent of: (A) The applicable standards in 40 CFR parts 60 and 61: (B) The applicable... designed to protect the public health and welfare codified in 40 CFR part 50 and promulgated from time...

  7. 40 CFR 52.741 - Control strategy: Ozone control measures for Cook, DuPage, Kane, Lake, McHenry and Will Counties.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Chicago Area replace the requirements of 40 CFR 52.741 Control strategy: Ozone control measures for Cook...) and the most stringent of: (A) The applicable standards in 40 CFR parts 60 and 61: (B) The applicable... designed to protect the public health and welfare codified in 40 CFR part 50 and promulgated from time...

  8. 40 CFR 52.741 - Control strategy: Ozone control measures for Cook, DuPage, Kane, Lake, McHenry and Will Counties.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... Chicago Area replace the requirements of 40 CFR 52.741 Control strategy: Ozone control measures for Cook...) and the most stringent of: (A) The applicable standards in 40 CFR parts 60 and 61: (B) The applicable... designed to protect the public health and welfare codified in 40 CFR part 50 and promulgated from time...

  9. 40 CFR 52.741 - Control strategy: Ozone control measures for Cook, DuPage, Kane, Lake, McHenry and Will Counties.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Chicago Area replace the requirements of 40 CFR 52.741 Control strategy: Ozone control measures for Cook...) and the most stringent of: (A) The applicable standards in 40 CFR parts 60 and 61: (B) The applicable... designed to protect the public health and welfare codified in 40 CFR part 50 and promulgated from time...

  10. 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…

  11. 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. PMID:26722702

  12. 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.

  13. 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.

  14. 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.

  15. Energy yield determination of concentrator solar cells using laboratory measurements

    NASA Astrophysics Data System (ADS)

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

    2015-09-01

    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 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.

  16. Cooking for Lower Cholesterol

    MedlinePlus

    ... flavor, rather than as a main ingredient. Cook fresh vegetables the heart-healthy way Try cooking vegetables ... delivers helpful articles and the latest news on keeping your heart healthy. Sign up today! Email:* State: ...

  17. Cooking the Books.

    ERIC Educational Resources Information Center

    Geras, Adele

    1993-01-01

    Discusses the points of comparison between cooking and writing, between books and food, as they relate to creative writing. Describes how recipe ingredients lists, cooking methods, menus, leftovers, and food presentation all relate to writing. (HB)

  18. 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).

  19. Measuring the fourth-generation b{yields}s quadrangle at the LHC

    SciTech Connect

    Hou, Wei-Shu; Kohda, Masaya; Xu Fanrong

    2011-11-01

    We show that simultaneous precision measurements of the CP-violating phase in time-dependent B{sub s}{yields}J/{psi}{phi} study and the B{sub s}{yields}{mu}{sup +}{mu}{sup -} rate, together with measuring m{sub t'} by direct search at the LHC, would determine V{sub t's}*V{sub t'b} and therefore the b{yields}s quadrangle in the four-generation standard model. The forward-backward asymmetry in B{yields}K*l{sup +}l{sup -} provides further discrimination.

  20. A Cooking Curriculum.

    ERIC Educational Resources Information Center

    Wright, Wynn D., Ed.

    This cooking curriculum, issued by the Washington District Early Childhood Council, details specific ways in which language arts, math, science, and social studies may be taught through cooking specific recipes. Cooking activities and recipes are presented for the fall, winter, and spring months, and guidelines are provided for preparing…

  1. Instrumental measurement of cooked rice texture by dynamic rheological testing and its relation to the fine structure of rice starch.

    PubMed

    Li, Hongyan; Prakash, Sangeeta; Nicholson, Timothy M; Fitzgerald, Melissa A; Gilbert, Robert G

    2016-08-01

    Increasing demands for better instrumental methods to evaluate cooked rice texture is driving innovations in rice texture research. This study characterized cooked rice texture by descriptive sensory analysis and two instrumental methods (texture profile analysis (TPA) and dynamic rheological testing) using a set of 18 varieties of rice with a wide range in amylose content (0-30%). The panellists' results indicated that hardness and stickiness were the two most discriminating attributes among 13 tested textural attributes. The consistency coefficient (K(*)) and loss tangent (tan δ) from a dynamic frequency sweep were used to compare with hardness and stickiness tested by TPA and sensory panellists, showing that using K(*) to express hardness, and tan δ to express stickiness, are both statistically and mechanistically meaningful. The instrumental method is rationalized in terms of starch structural differences between rices: a higher proportion of both amylose and long amylopectin branches with DP 70-100 causes a more elastic and less viscous texture, which is readily understood in terms of polymer dynamics in solution. PMID:27112873

  2. 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.

  3. [Optimal measure for cultivation of Artemisia annua with high seeds yield].

    PubMed

    Wu, Yekuan; Li, Longyun; Hu, Yingi

    2009-09-01

    The relationship of Artemisia annua seed yield with density, N, P and K fertilizer applied amount was studied, and a mathematical model involving the 4 factors affecting seed yield was established using the orthogonal rotation design of quadratic regression. The seed yield function model was established according to parameters through field tests and data treated by computer techniques. The best agronomic measures complex project was selected and developed by computer imitation. The effects on seed yield of A. annua are density > N > P > K in turn. To obtain the highest yield density should be 13 000-15 000 plants x hm(-2), Ureal 186-242 kg x hm(-2), calcium superphosphate 874-1 023 kg x hm(-2), potassium chloride 135-165 kg x hm(-2) in the experiment. Reasonable planting density and fertilizer application could improve the seed yield of A. annua. PMID:19943472

  4. 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.

  5. Importance of cooking skills for balanced food choices.

    PubMed

    Hartmann, Christina; Dohle, Simone; Siegrist, Michael

    2013-06-01

    A cooking skill scale was developed to measure cooking skills in a European adult population, and the relationship between cooking skills and the frequency of consumption of various food groups were examined. Moreover, it was determined which sociodemographic and psychological variables predict cooking skills. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Data from 4436 participants (47.2% males) with a mean age of 55.5 years (SD=14.6, range 21-99) were available for analysis. The cooking skills scale was validated using a test-retest analysis, confirming that this new scale is a reliable and consistent instrument. Cooking enjoyment was the most important predictor for cooking skills, especially for men. Women had higher cooking skills in all age groups. Cooking skills correlated positively with weekly vegetable consumption, but negatively with weekly convenience food consumption frequency, even while holding the effect of health consciousness related to eating constant. In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier food choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills.

  6. Importance of cooking skills for balanced food choices.

    PubMed

    Hartmann, Christina; Dohle, Simone; Siegrist, Michael

    2013-06-01

    A cooking skill scale was developed to measure cooking skills in a European adult population, and the relationship between cooking skills and the frequency of consumption of various food groups were examined. Moreover, it was determined which sociodemographic and psychological variables predict cooking skills. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Data from 4436 participants (47.2% males) with a mean age of 55.5 years (SD=14.6, range 21-99) were available for analysis. The cooking skills scale was validated using a test-retest analysis, confirming that this new scale is a reliable and consistent instrument. Cooking enjoyment was the most important predictor for cooking skills, especially for men. Women had higher cooking skills in all age groups. Cooking skills correlated positively with weekly vegetable consumption, but negatively with weekly convenience food consumption frequency, even while holding the effect of health consciousness related to eating constant. In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier food choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills. PMID:23402717

  7. [Nixtamalization cooking characteristics of 11 maize varieties].

    PubMed

    Billeb de Sinibaldi, A C; Bressani, R

    2001-03-01

    In the present study, 11 maize varieties were analyzed for their nixtamalization cooking quality. The 11 varieties were grown in the same locality and in the same year. The samples were evaluated for their physical characteristics, such as moisture content averaging 13.3%, average 1000 kernel weight (312.5 g), grain hardness through density (1.28 g/ml) and percent floaters (9.5%). These data indicated that all maize varieties had a hard endosperm which is recommended for the nixtamalization cooking process. The 11 varieties were formed on the average by 5.7% seed coat, 11.5% germ and 82.8% endosperm. The low seed coat content suggest a low solids loss during processing. Cooking quality evaluation was done by applying a standard lime cooking procedure to all varieties. An average solid loss of 3.2% was measured, with 0.8% of seed coat still attached to the endosperm. Water absorption at the end of cooking was 40.8% without soaking and 46.9% at the end of soaking. Nixtamal moisture was 47.9% after soaking and only 41.5% at the end of cooking. Cooking time with soaking for 50% moisture in the grain varied from 69 to 122 minutes at 1500 meters over sea level. The cooked grain was dried with hot air and ground however, the particle size obtained was not as that in commercial nixtamalized maize flour. However, the cooking quality parameters to make dough and tortillas were acceptable, with a penetration index of hydrated flour of 178.6 mm, pH 7.97, water absorption index (WAI) of 3.23 g gel/g flour and 4.11% water solubility index (WSI). All flours from the 11 varieties of maize gave acceptable tortillas as evaluated by physical characteristics and sensory quality. However of the 11 varieties 7 including the control were superior for nixtamalization cooking quality. PMID:11515238

  8. 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.

  9. 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.

  10. 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.

  11. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

    PubMed

    Turp, Gulen Yildiz

    2016-11-01

    The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amount of α-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fatty acid in meatballs enriched with flaxseed flour. However ohmic cooked meatball samples had a brighter surface color and harder texture in comparison with meatball samples cooked via traditional methods. There was no significant difference between the sensory evaluation scores of meatballs. PMID:27258146

  12. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

    PubMed

    Turp, Gulen Yildiz

    2016-11-01

    The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amount of α-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fatty acid in meatballs enriched with flaxseed flour. However ohmic cooked meatball samples had a brighter surface color and harder texture in comparison with meatball samples cooked via traditional methods. There was no significant difference between the sensory evaluation scores of meatballs.

  13. Quantum Yields of CAM Plants Measured by Photosynthetic O(2) Exchange.

    PubMed

    Adams, W W; Nishida, K; Osmond, C B

    1986-05-01

    The quantum yield of photosynthetic O(2) exchange was measured in eight species of leaf succulents representative of both malic enzyme type and phosphoenolpyruvate carboxykinase type CAM plants. Measurements were made at 25 degrees C and CO(2) saturation using a leaf disc O(2) electrode system, either during or after deacidification. The mean quantum yield was 0.095 +/- 0.012 (sd) moles O(2) per mole quanta, which compared with 0.094 +/- 0.006 (sd) moles O(2) per mole quanta for spinach leaf discs measured under the same conditions. There were no consistent differences in quantum yield between decarboxylation types or during different phases of CAM metabolism. On the basis of current notions of compartmentation of CAM biochemistry, our observations are interpreted to indicate that CO(2) refixation is energetically independent of gluconeogenesis during deacidification.

  14. [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.

  15. Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

    PubMed

    Wheeler, T L; Shackelford, S D; Koohmaraie, M

    1998-11-01

    The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.

  16. 233U mass yield measurements around and within the symmetry region with the ILL Lohengrin spectrometer

    NASA Astrophysics Data System (ADS)

    Chebboubi, A.; Kessedjian, G.; Sage, C.; Bernard, D.; Blanc, A.; Faust, H.; Köster, U.; Litaize, O.; Mutti, P.; Serot, O.

    2016-03-01

    The study of fission yields has a major impact on the characterization and understanding of the fission process and is mandatory for reactor applications. The LPSC in collaboration with ILL and CEA has developed a measurement program on fission fragment distributions at the Lohengrin spectrometer of the ILL, with a special focus on the masses constituting the heavy peak. We will present in this paper our measurement of the very low fission yields in the symmetry mass region and the heavy mass wing of the distribution for 233U thermal neutron induced fission. The difficulty due to the strong contamination by other masses with much higher yields will be addressed in the form of a new analysis method featuring the required contaminant correction. The apparition of structures in the kinetic energy distributions and possible interpretations will be discussed, such as a possible evidence of fission modes.

  17. Measurement of the charged multiplicity of Z{sup 0} {yields} b{bar b} events

    SciTech Connect

    Burrows, P.N.

    1994-08-01

    Using an impact parameter tag to select an enriched sample of Z{sup 0} {yields} b{bar b} events, the authors have measured the difference between the average charged multiplicity of Z{sup 0} {yields} b{bar b} and Z{sup 0} {yields} hadrons to be {bar n}{sub b} - {bar n}{sub had} = 2.24 {+-} 0.30(stat.) {+-} 0.33(syst.) tracks per event. From this, they have derived {bar n}{sub b} - {bar n}{sub uds} = 3.31 {+-} 0.41 {+-} 0.79. Comparing this measurement with those at lower center-of-mass energies, the authors find no evidence that {bar n}{sub b} - {bar n}{sub uds} depends on energy, in agreement with a precise prediction of perturbative QCD.

  18. Absolute calibration method for laser megajoule neutron yield measurement by activation diagnostics

    NASA Astrophysics Data System (ADS)

    Landoas, Olivier; Yu Glebov, Vladimir; Rossé, Bertrand; Briat, Michelle; Disdier, Laurent; Sangster, Thomas C.; Duffy, Tim; Marmouget, Jean Gabriel; Varignon, Cyril; Ledoux, Xavier; Caillaud, Tony; Thfoin, Isabelle; Bourgade, Jean-Luc

    2011-07-01

    The laser megajoule (LMJ) and the National Ignition Facility (NIF) plan to demonstrate thermonuclear ignition using inertial confinement fusion (ICF). The neutron yield is one of the most important parameters to characterize ICF experiment performance. For decades, the activation diagnostic was chosen as a reference at ICF facilities and is now planned to be the first nuclear diagnostic on LMJ, measuring both 2.45 MeV and 14.1 MeV neutron yields. Challenges for the activation diagnostic development are absolute calibration, accuracy, range requirement, and harsh environment. At this time, copper and zirconium material are identified for 14.1 MeV neutron yield measurement and indium material for 2.45 MeV neutrons. A series of calibrations were performed at Commissariat à l'Energie Atomique (CEA) on a Van de Graff facility to determine activation diagnostics efficiencies and to compare them with results from calculations. The CEA copper activation diagnostic was tested on the OMEGA facility during DT implosion. Experiments showed that CEA and Laboratory for Laser Energetics (LLE) diagnostics agree to better than 1% on the neutron yield measurement, with an independent calibration for each system. Also, experimental sensitivities are in good agreement with simulations and allow us to scale activation diagnostics for the LMJ measurement range.

  19. A new resonant based measurement method for squeeze mode yield stress of magnetorheological fluids

    NASA Astrophysics Data System (ADS)

    Kaluvan, Suresh; Shah, Kruti; Choi, Seung-Bok

    2014-10-01

    A new approach to measure the field-dependent yield stress of magnetorheological (MR) fluids in squeeze mode using the resonance concept is proposed. The measurement system is designed using the piezolaminated cantilever beam coupled with an electromagnetic coil based MR fluid squeezing setup. The cantilever beam is maintained at resonance using simple closed-loop electronics. The magnetic field produced by the coil changes the viscosity of MR fluids and produces an additional stiffness to the resonating cantilever beam. The shift in resonant frequency due to the change in viscosity of the MR fluid is measured, and the shift in frequency is analytically related to the yield stress. Two types of MR fluids based on sphere and plate iron particles are used to demonstrate the effectiveness of the proposed measurement system.

  20. 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 {+-}}.

  1. Direct measurement of the yield stress of filamentous fermentation broths with the rotating vane technique.

    PubMed

    Leong-Poi, L; Allen, D G

    1992-07-01

    The existence of a yield stress in filamentous fermentation broths has important transport phenomena implications in the design and operation of bioreactors. In this study, the constant shear rate vane method was assessed for directly measuring the yield stress of filamentous Aspergillus niger fermentation broths, as well as model fluids (ketchup, yogurt, and pulp suspensions). The method involved rotating 4-, 6-, and 8-bladed vanes (7.2 cm < or = height < or = 15 cm; 4.0 cm < or = dia. < or= 6 cm) at speeds of 0.01 to 0.64 rpm in the fluid and plotting the torque as a function of time. Based on visual observations, the consistency of the results with vane type and speed and comparison with previous work on nonbiological samples, it was concluded that the method is an effective and consistent technique for yield stress measurements on filamentous fermentation broths. Based on comparisons with concentric cylinder viscometer results, it was also concluded that the value determined via the vane method was a "static" yield stress (values of up to 28 Pa) which was much greater than the extrapolated (or "dynamic") yield stress determined via the concentric cylinder viscometer. PMID:18601131

  2. Measurement of the semileptonic decays B{yields}D{tau}{sup -}{nu}{sub {tau}} and B{yields}D*{tau}{sup -}{nu}{sub {tau}}

    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.; Jacobsen, R. G.

    2009-05-01

    We present measurements of the semileptonic decays B{sup -}{yields}D{sup 0}{tau}{sup -}{nu}{sub {tau}}, B{sup -}{yields}D*{sup 0}{tau}{sup -}{nu}{sub {tau}}, B{sup 0}{yields}D{sup +}{tau}{sup -}{nu}{sub {tau}}, and B{sup 0}{yields}D*{sup +}{tau}{sup -}{nu}{sub {tau}}, which are sensitive to non-standard model amplitudes in certain scenarios. The data sample consists of 232x10{sup 6} {upsilon}(4S){yields}BB decays collected with the BABAR detector at the PEP-II e{sup +}e{sup -} collider. We select events with a D or D* meson and a light lepton (l=e or {mu}) recoiling against a fully reconstructed B meson. We perform a fit to the joint distribution of lepton momentum and missing mass squared to distinguish signal B{yields}D{sup (*)}{tau}{sup -}{nu}{sub {tau}}({tau}{sup -}{yields}l{sup -}{nu}{sub l}{nu}{sub {tau}}) events from the backgrounds, predominantly B{yields}D{sup (*)}l{sup -}{nu}{sub l}. We measure the branching-fraction ratios R(D){identical_to}B(B{yields}D{tau}{sup -}{nu}{sub {tau}})/B(B{yields}Dl{sup -}{nu}{sub l}) and R(D{sup *}){identical_to}B(B{yields}D*{tau}{sup -}{nu}{sub {tau}})/B(B{yields}D*l{sup -}{nu}{sub l}) and, from a combined fit to B{sup -} and B{sup 0} channels, obtain the results R(D)=(41.6{+-}11.7{+-}5.2)% and R(D*)=(29.7{+-}5.6{+-}1.8)%, where the uncertainties are statistical and systematic. Normalizing to measured B{sup -}{yields}D{sup (*)0}l{sup -}{nu}{sub l} branching fractions, we obtain B(B{yields}D{tau}{sup -}{nu}{sub {tau}})=(0.86{+-}0.24{+-}0.11{+-}0.06)% and B(B{yields}D*{tau}{sup -}{nu}{sub {tau}})=(1.62{+-}0.31{+-}0.10{+-}0.05)%, where the additional third uncertainty is from the normalization mode. We also present, for the first time, distributions of the lepton momentum, |p{sub l}{sup *}|, and the squared momentum transfer, q{sup 2}.

  3. YieldStar based reticle 3D measurements and its application

    NASA Astrophysics Data System (ADS)

    Vaenkatesan, Vidya; Schellekens, Twan; Davydova, Natalia; Dillen, Harm; van Dijk, Joep

    2015-09-01

    YieldStar (YS) is an ASML-built scatterometry tool with well-established capability to measure wafer Critical Dimension (CD), Overlay and Focus. In a feasibility study, the application range of YS was extended to measure CD patterns in EUV reticles (absorber CD, height, Side Wall Angle-SWA). The measured data compared well with the available data from CD-SEM and AFM. Further the YS measured data was used to mathematically separate the reticle induced fingerprint from the scanner fingerprint.

  4. Measurement of the ratio of branching fractions B(B{sup {+-}}{yields}J/{psi}{pi}{sup {+-}})/B(B{sup {+-}}{yields}J/{psi}K{sup {+-}})

    SciTech Connect

    Abulencia, A.; Budd, S.; Ciobanu, C. I.; Errede, D.; Errede, S.; Gerberich, H.; Grundler, U.; Junk, T. R.; Kraus, J.; Marino, C. P.; Pitts, K.; Rogers, E.; Taffard, A.; Veramendi, G.; Zhang, X.; Adelman, J.; Brubaker, E.; Fedorko, W. T.; Furic, I.; Grosso-Pilcher, C.

    2009-06-01

    We report a measurement of the ratio of branching fractions of the decays B{sup {+-}}{yields}J/{psi}{pi}{sup {+-}} and B{sup {+-}}{yields}J/{psi}K{sup {+-}} using the CDF II detector at the Fermilab Tevatron Collider. The signal from the Cabbibo-suppressed B{sup {+-}}{yields}J/{psi}{pi}{sup {+-}} decay is separated from B{sup {+-}}{yields}J/{psi}K{sup {+-}} using the B{sup {+-}}{yields}J/{psi}K{sup {+-}} invariant mass distribution and the kinematical differences of the hadron track in the two decay modes. From a sample of 220 pb{sup -1} of pp collisions at {radical}(s)=1.96 TeV, we observe 91{+-}15 B{sup {+-}}{yields}J/{psi}{pi}{sup {+-}} events together with 1883{+-}34 B{sup {+-}}{yields}J/{psi}K{sup {+-}} events. The ratio of branching fractions is found to be B(B{sup {+-}}{yields}J/{psi}{pi}{sup {+-}})/B(B{sup {+-}}{yields}J/{psi}K{sup {+-}})=(4.86{+-}0.82(stat){+-}0.15(syst))%.

  5. 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.

  6. 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.

  7. A successful solar cooking introduction model

    SciTech Connect

    Lankford, W.F.

    1992-12-31

    The author reviews the process he has undertaken to introduce solar cooking in Central America. A slow but increasingly successful acceptance rate is attributed to the following factors: the adaptation of the physical design of the cooker to local conditions; the determination of essential accessories for successful cooking; preliminary assessment of the probability for successful solar cooking; the structure of the oven building workshops; the follow-up program for those who have built their solar ovens. The follow-up program is the emphasis of his current research. The program can be divided into two categories. One is physical maintenance, repair and upgrade needs. The second is education in solar cooking. Another is orientation in the physical use of the oven. While these measures are expected to increase utilization, subsidies will be needed if solar cookers are expected to compete with highly subsidized fuel alternatives such as natural gas and electricity.

  8. 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.

  9. Sample-averaged biexciton quantum yield measured by solution-phase photon correlation.

    PubMed

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

    2014-12-10

    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.

  10. 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

  11. Measurement of neutron yield by 62 MeV proton beam on a thick beryllium target

    NASA Astrophysics Data System (ADS)

    Osipenko, M.; Ripani, M.; Alba, R.; Ricco, G.; Schillaci, M.; Barbagallo, M.; Boccaccio, P.; Celentano, A.; Colonna, N.; Cosentino, L.; Del Zoppo, A.; Di Pietro, A.; Esposito, J.; Figuera, P.; Finocchiaro, P.; Kostyukov, A.; Maiolino, C.; Santonocito, D.; Scuderi, V.; Viberti, C. M.

    2013-09-01

    The design of a low-power prototype of neutron amplifier recently proposed within the INFN-E project indicated the need for more accurate data on the neutron yield produced by a proton beam with energy of about 70 MeV impinging on a thick beryllium target. Such measurement was performed at the LNS superconducting cyclotron, covering a wide angular range from 0° to 150° and a complete neutron energy interval from thermal to beam energy. Neutrons with energy above 0.5 MeV were measured by liquid scintillators exploiting their time of flight to determine the kinetic energy. For lower energy neutrons, down to thermal energy, a 3He detector was used. The obtained data are in good agreement with previous measurements at 0° using 66 MeV proton beam, covering neutron energies >10 MeV, as well as with measurements at few selected angles using protons of 46, 55 and 113 MeV energy. The present results extend the neutron yield data in the 60-70 MeV beam energy range. A comparison of measured yields to MCNP, FLUKA and Geant4 Monte Carlo simulations was performed.

  12. Measurements of barium photocathode quantum yields at four excimer laser wavelengths

    SciTech Connect

    Van Loy, M.D.; Young, A.T.; Leung, K.N.

    1992-06-01

    The electron quantum yields from barium cathodes excited by excimer laser radiation at 193, 248, 308, and 351 nm have been determined. Experiments with different cathode surface preparation techniques reveal that deposition of barium film a few microns thick on a clean copper surface under moderate vacuum conditions achieves relatively high quantum efficiencies. Quantum yields measured from surfaces prepared in this manner are 2.3 x 10{sup -3} at 193 nm, 7.6 x 10{sup - 4} at 248 nm, 6.1 x 10{sup -4} at 308 nm, and 4.0 x 10{sup -4} at 351 nm. Other preparation techniques, such as laser cleaning of a solid barium surface, produced quantum yields that were at least an order of magnitude lower than these values.

  13. 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.

  14. Energy losses during cooking processes

    SciTech Connect

    Thapar, A.; Engira, R.M.; Sohal, J.S.

    1983-12-01

    A major chunk of the thermal energy of the cooking fuel is wasted due to incomplete consumption, unfunctional design of cooking stoves and utensils. Several studies and their findings which are reported in the present paper pertain to: determination of minimum fuel consumption required for cooking of selected dishes under controlled and normal conditions; analysis of relative amounts of heat loss through different techniques during cooking under normal conditions; evaluation of effectiveness of different energy saving techniques with regard to cooking vessel.

  15. 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%.

  16. Experimental Concept for a Precision Measurement of Nuclear Recoil Ionization Yields for Low Mass WIMP Searches

    NASA Astrophysics Data System (ADS)

    Saab, T.; Figueroa-Feliciano, E.

    2016-07-01

    Understanding the response of dark matter detectors at the lowest recoil energies is important for correctly interpreting data from current experiments or predicting the sensitivity of future experiments to low mass weakly interacting massive particles. In particular, the ionization yield is essential for determining the correct recoil energy of candidate nuclear recoil events; however, few measurements in cryogenic crystals exist below 1 keV. Using the voltage-assisted calorimetric ionization detection technique with a mono-energetic neutron source, we show that it is possible to determine the ionization yield in cryogenic crystals down to an energy to 100 eV. This measurement will also determine the statistics of ionization production at these low energies.

  17. Quantum Yield Determination Based on Photon Number Measurement, Protocols for Firefly Bioluminescence Reactions.

    PubMed

    Niwa, Kazuki

    2016-01-01

    Quantum yield (QY), which is defined as the probability of photon production by a single bio/chemiluminescence reaction, is an important factor to characterize luminescence light intensity emitted diffusively from the reaction solution mixture. Here, methods to measure number of photons to determine QY according to the techniques of national radiometry standards are described. As an example, experiments using firefly bioluminescence reactions are introduced. PMID:27424895

  18. Quantum Yield Determination Based on Photon Number Measurement, Protocols for Firefly Bioluminescence Reactions.

    PubMed

    Niwa, Kazuki

    2016-01-01

    Quantum yield (QY), which is defined as the probability of photon production by a single bio/chemiluminescence reaction, is an important factor to characterize luminescence light intensity emitted diffusively from the reaction solution mixture. Here, methods to measure number of photons to determine QY according to the techniques of national radiometry standards are described. As an example, experiments using firefly bioluminescence reactions are introduced.

  19. Precise Measurement of the Absolute Yield of Fluorescence Photons in Atmospheric Gases

    SciTech Connect

    Ave, M.; Bohacova, M.; Daumiller, K.; Di Carlo, P.; Di Giulio, C.; Luis, P.Facal San; Gonzales, D.; Hojvat, C.; Horandel, J.R.; Hrabovsky, M.; Iarlori, M.; /INFN, Aquila /Karlsruhe, Inst. Technol.

    2011-01-01

    We have performed a measurement of the absolute yield of fluorescence photons at the Fermilab Test Beam. A systematic uncertainty at 5% level was achieved by the use of Cherenkov radiation as a reference calibration light source. A cross-check was performed by an independent calibration using a laser light source. A significant improvement on the energy scale uncertainty of Ultra-High Energy Cosmic Rays is expected.

  20. 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.

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

    PubMed

    Barnes, C; Tibbitts, T; Sager, J; Deitzer, G; Bubenheim, D; Koerner, G; Bugbee, B

    1993-12-01

    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.

  2. Mass and Isotopic Yields for the Reaction 245Cm(nTH,f) Measured at Lohengrin

    NASA Astrophysics Data System (ADS)

    Rochman, D.; Faust, H.; Tsekhanovich, I.; Oberstedt, S.; Sokolov, V.; Gönnenwein, F.; Storrer, F.; Haas, F.

    2002-12-01

    The fission fragment mass, charge, and kinetic energy distributions for the thermal neutron induced fission of 245Cm were measured using the LOHENGRIN mass separator at ILL Grenoble associated with a big ionization chamber (Z-identification) with a split anode (energy loss-remaining energy simultaneously measured, ΔE - ER technique). The ionization chamber was combined with a passive absorber (Stack of Parylene C foils) to further improve the Z-resolution for heavier products (A > 96) up to 4 nuclear charges per mass. Considering the available experimental data prior to this work, the range of measured mass yields was extended from A = 76-132 to A = 67-167, and isotopic yields from A = 76-96 to A = 67-119, i.e. for corresponding nuclear charges ranging from Z = 26 to 48. A comparison of these new data with the existing evaluations of fission product yields (JEF2.2 and ENDF/B-VI) and systematics (by Wahl) was also performed. A study of the global odd-even effect for protons was done and the results were compared with the data for the fission of other transuranium elements. The global δZ value of proton odd-even effect calculated is 10.5 ± 0.5 %, which fits well to the known systematics for the δZ as a function of the fissility.

  3. 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.

  4. Measurement of partial L fluorescence yields of bismuth using synchrotron radiation.

    PubMed

    Ménesguen, Yves; Boyer, Bruno; Rodrigues, Matias; Lépy, Marie-Christine

    2016-03-01

    Tunable monochromatic photon radiation was used to measure transmission of a bismuth target in the energy range from 7keV to 20keV. Partial L fluorescence yields of bismuth were obtained by combining measurement of the fluorescence induced by photoionization of the bismuth target and X-rays from the radioactive decay of (210)Pb. Several photon energies have been used to successively ionize the L subshells, which allowed detailed analysis of the rearrangement spectra and determination of the X-ray relative intensities of the L1, L2 and L3 series. PMID:26651165

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

    DOE PAGESBeta

    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

  6. 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.

  7. 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.

  8. K-series X-ray yield measurement of kaonic hydrogen atoms in a gaseous target

    NASA Astrophysics Data System (ADS)

    Bazzi, M.; Beer, G.; Bellotti, G.; Berucci, C.; Bragadireanu, A. M.; Bosnar, D.; Cargnelli, M.; Curceanu, C.; Butt, A. D.; d'Uffizi, A.; Fiorini, C.; Ghio, F.; Guaraldo, C.; Hayano, R. S.; Iliescu, M.; Ishiwatari, T.; Iwasaki, M.; Levi Sandri, P.; Marton, J.; Okada, S.; Pietreanu, D.; Piscicchia, K.; Romero Vidal, A.; Sbardella, E.; Scordo, A.; Shi, H.; Sirghi, D. L.; Sirghi, F.; Tatsuno, H.; Vazquez Doce, O.; Widmann, E.; Zmeskal, J.

    2016-10-01

    We measured the K-series X-rays of the K- p exotic atom in the SIDDHARTA experiment with a gaseous hydrogen target of 1.3 g /l, which is about 15 times the ρSTP of hydrogen gas. At this density, the absolute yields of kaonic X-rays, when a negatively charged kaon stopped inside the target, were determined to be 0.012-0.003+0.004 for Kα and 0.043-0.011+0.012 for all the K-series transitions Ktot. These results, together with the KEK E228 experiment results, confirm for the first time a target density dependence of the yield predicted by the cascade models, and provide valuable information to refine the parameters used in the cascade models for the kaonic atoms.

  9. 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.

  10. 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.

  11. 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)

  12. 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...

  13. Pressure Wave Measurements Resulting from Thermal Cook-Off of the HMX Based High Explosive LX-04

    SciTech Connect

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

    2003-07-11

    Experiments that investigate thermal and nearby explosion scenarios are needed to provide essential data to models for accurate predictions. A porous LX-04 (85/15 wt% HMX/Viton) sample was heated in a heavily confined donor charge until it thermally exploded. The reaction accelerated a steel cover plate across a 10 cm gap into a preheated gauged acceptor cylinder (near its theoretical maximum density) of LX-04. The carbon resistor gauges in the acceptor measured the resulting multi-dimensional ramp wave as it propagated through the pre-heated LX-04. Detonation of the LX-04 acceptor does not occur. Results are compared to similar experiments with acceptors at room temperature.

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. Measurements of DT and DD neutron yields by neutron activation on TFTR

    SciTech Connect

    Barnes, C.W.; Larson, A.R.; LeMunyan, G.; Loughlin, M.J.

    1994-05-05

    A variety of elemental foils have been activated by neutron fluence from TFTR under conditions with the DT neutron yield per shot ranging from 10{sup 12} to over 10{sup 18}, and with the DT/(DD+DT) neutron ratio varying from 0.5% (from triton burnup) to unity. Linear response over this large dynamic range is obtained by reducing the mass of the foils and increasing the cooling time, all while accepting greatly improved counting statistics. Effects on background gamma-ray lines from foil-capsule-material contaminants. and the resulting lower limits on activation foil mass, have been determined. DT neutron yields from dosimetry standard reactions on aluminum, chromium, iron, nickel, zirconium, and indium are in agreement within the {plus_minus}9% (one-sigma,) accuracy of the measurements: also agreeing are yields from silicon foils using the ACTL library cross-section. While the ENDF/B-V library has too low a cross-section. Preliminary results from a variety of other threshold reactions are presented. Use of the {sup 115}In(n,n) {sup 115m}In reaction (0.42 times as sensitive to DT neutrons as DD neutrons) in conjunction with pure-DT reactions allows a determination of the DT/(DD+DT) ratio in trace tritium or low-power tritium beam experiments.

  19. 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.

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

    NASA Astrophysics Data System (ADS)

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

    2015-03-01

    This work introduces a methodology for the yield measurement of a neutron burst using neutron proportional counters. 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 detection of the burst of neutrons. An improvement of more than one order of magnitude in the accuracy of a paraffin wax moderated 3He-filled tube is obtained by using this methodology with respect to previous calibration methods.

  1. 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…

  2. 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.

    2014-08-15

    Advancements have been made in the diagnostic techniques to measure accurately the total radiated x-ray yield and power from z-pinch implosion experiments at the Z machine with high accuracy. The Z machine is capable of outputting 2 MJ 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 on the Z machine were conducted in which the load and machine configuration were held constant. During this shot series, it was observed that the total z-pinch x-ray emission power determined from the two common techniques for inferring the x-ray power, a Kimfol filtered x-ray diode diagnostic and the total power and energy diagnostic, gave 449 TW and 323 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 x-ray powers from z-pinch sources.

  3. 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.

  4. 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.

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

    DOE PAGESBeta

    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.; et al

    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

  6. Measurement of the branching ratio for D{sup +} {yields} {bar K}*(892){degrees} {mu}{sup +}{nu}

    SciTech Connect

    Fermilab E653 Collaboration

    1992-11-01

    The branching ratio for the decay mode D{sup +} {yields} {bar K}*{sup 0} {mu}{sup +}{nu} has been measured with two methods. The first uses D{sup 0} {yields} {bar K} {sup {minus}}{mu}{sup +}{nu} for normalization, and yields the result B(D{sup +} {yields} {bar K}*{sup 0} {mu}{sup +}{nu} = (3.25 {plus_minus} 0.71 {plus_minus} 0.75)%. From this method we also obtain the direct measurement {Gamma}(D{sup +} {yields}{bar K}*{sup 0}{mu}{sup +} {nu}/{Gamma}(D{sup 0} {yields} K{sup {minus}} {mu}{sup +} {nu}) = 0.43 {plus_minus} 0.09 {plus_minus} 0.09. The second method uses the mode D{sup +} {yields} K{sup {minus}}{pi}{sup +} {pi}{sup +} for normalization and yields B(D{sup +} {yields} {bar K}*{sup 0} {mu}{sup +}{nu}) = 4.18 {plus_minus} 0.66 {plus_minus}0.96)%. Combining the results of the two methods yields B(D{sup +} {yields} {bar K}*{sup 0}{mu}{sup +}{nu}) = 3.57 {plus_minus} 0.96)%.

  7. Cooking with Quadratics

    ERIC Educational Resources Information Center

    Bryan, Luajean N.

    2010-01-01

    A project that mixes algebra with data collection, uses technology, extends into data analysis, and cooks marshmallows can excite both teachers and students. This article describes a project that intends to pique students' interest in higher mathematics, incorporate their knowledge of parabolas, and offer a meaningful mathematics experience. Using…

  8. 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 (...

  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. Particle emission factors during cooking activities

    NASA Astrophysics Data System (ADS)

    Buonanno, G.; Morawska, L.; Stabile, L.

    Exposure to particles emitted by cooking activities may be responsible for a variety of respiratory health effects. However, the relationship between these exposures and their subsequent effects on health cannot be evaluated without understanding the properties of the emitted aerosol or the main parameters that influence particle emissions during cooking. Whilst traffic-related emissions, stack emissions and concentrations of ultrafine particles (UFPs, diameter < 100 nm) in urban ambient air have been widely investigated for many years, indoor exposure to UFPs is a relatively new field and in order to evaluate indoor UFP emissions accurately, it is vital to improve scientific understanding of the main parameters that influence particle number, surface area and mass emissions. The main purpose of this study was to characterise the particle emissions produced during grilling and frying as a function of the food, source, cooking temperature and type of oil. Emission factors, along with particle number concentrations and size distributions were determined in the size range 0.006-20 μm using a Scanning Mobility Particle Sizer (SMPS) and an Aerodynamic Particle Sizer (APS). An infrared camera was used to measure the temperature field. Overall, increased emission factors were observed to be a function of increased cooking temperatures. Cooking fatty foods also produced higher particle emission factors than vegetables, mainly in terms of mass concentration, and particle emission factors also varied significantly according to the type of oil used.

  11. Effect of cooking temperature and time on the physico-chemical, histological and sensory properties of female carabeef (buffalo) meat.

    PubMed

    Vasanthi, C; Venkataramanujam, V; Dushyanthan, K

    2007-06-01

    The effect of cooking temperature (80-100°C) and time (30-60min) on collagen solubility of Semimembranosus muscle in carabeef were investigated. The pH, cooking loss, shear force value, collagen content, collagen solubility, sensory evaluation and histological observations of water bath cooked and pressure cooked Semimembranosus meat samples were measured. Increase in pH, cooking loss, collagen solubility and tenderness scores with decrease in shear force value and collagen content was observed with increases in cooking temperature and time. However, no statistical difference was observed for shear force values, collagen solubility values and tenderness scores in pressure cooked meat and meat cooked in a water bath at 100°C for 45min, inferring that cooking of buffalo meat at 100°C for 45min improved collagen solubility and tenderness to the same extent as that due to pressure cooking.

  12. Measurement of air and nitrogen fluorescence light yields induced by electron beam for UHECR experiments

    NASA Astrophysics Data System (ADS)

    Colin, P.; Chukanov, A.; Grebenyuk, V.; Naumov, D.; Nédélec, P.; Nefedov, Y.; Onofre, A.; Porokhovoi, S.; Sabirov, B.; Tkatchev, L.; Macfly Collaboration

    2007-06-01

    Most of the Ultra High Energy Cosmic Ray (UHECR) experiments and projects (HiRes, AUGER, TA, EUSO, TUS, etc.) use air fluorescence to detect and measure extensive air showers (EAS). The precise knowledge of the Fluorescence Light Yield (FLY) is of paramount importance for the reconstruction of UHECR. The MACFLY—Measurement of Air Cherenkov and Fluorescence Light Yield—experiment has been designed to perform such FLY measurements. In this paper we will present the results of FLY in the 290-440 nm wavelength range for dry air and pure nitrogen, both excited by electrons with energy of 1.5 MeV, 20 GeV and 50 GeV. The experiment uses a 90Sr radioactive source for low energy measurement and a CERN SPS e - beam for high energy. We find that the FLY is proportional to the deposited energy ( Ed) in the gas and we show that the air fluorescence properties remain constant independently of the electron energy. At the reference point: atmospheric dry air at 1013 hPa and 23 °C, the ratio FLY/ Ed = 17.6 photon/MeV with a systematic error of 13.2%.

  13. 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.

  14. 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.

  15. Measurement of ep{yields}ep{pi}{sup 0} beam spin asymmetries above the resonance region

    SciTech Connect

    Masi, R. De; Morrow, S. A.; Garcon, M.; Ball, J.; Procureur, S.; Sabatie, F.; Zhao, B.; Joo, K.; Markov, N.; Ungaro, M.; Amaryan, M. J.; Bagdasaryan, H.; Bueltmann, S.; Careccia, S. L.; Dharmawardane, K. V.; Dodge, G. E.; Gavalian, G.; Guler, N.; Hyde-Wright, C. E.; Kalantarians, N.

    2008-04-15

    The beam spin asymmetry (BSA) in the exclusive reaction e-vectorp{yields}ep{pi}{sup 0} was measured with the CEBAF 5.77 GeV polarized electron beam and Large Acceptance Spectrometer (CLAS). The x{sub B},Q{sup 2},t, and {phi} dependences of the {pi}{sup 0} BSA are presented in the deep inelastic regime. The asymmetries are fitted with a sin{phi} function and their amplitudes are extracted. Overall, they are of the order of 0.04-0.11 and roughly independent of t. This is the signature of a nonzero longitudinal-transverse interference. The implications concerning the applicability of a formalism based on generalized parton distributions, as well as the extension of a Regge formalism at high photon virtualities, are discussed.

  16. 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}.

  17. 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.

  18. Measurement of air-fluorescence-light yield induced by an electromagnetic shower

    NASA Astrophysics Data System (ADS)

    MACFLY Collaboration; Colin, P.; Chukanov, A.; Grebenyuk, V.; Naumov, D.; Nédélec, P.; Nefedov, Yu.; Onofre, A.; Porokhovoi, S.; Sabirov, B.; Tkatchev, L.

    2009-01-01

    For most of the ultra-high-energy cosmic ray (UHECR) experiments and projects (HiRes, AUGER, TA, JEM-EUSO, TUS, …), the detection technique of extensive air showers is based, at least, on the measurement of the air-fluorescence-induced signal. The knowledge of the fluorescence-light yield (FLY) is of paramount importance for the UHECR energy reconstruction. The MACFLY experiment was designed to perform absolute measurements of the air FLY and to study its properties. Here, we report the result of measurement of dry-air FLY induced by 50 GeV electromagnetic showers as a function of the shower age and as a function of the pressure. The experiment was performed at CERN using a SPS-electron-test-beam line. The result shows the air FLY is proportional to the energy deposited in air (Ed). The ratio FLY/Ed and its pressure dependence remain constant independently of shower age, and more generally, independently of the excitation source used (single-electron track or air shower).

  19. 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.

  20. 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.

  1. First Measurement of Inclusive B{yields}X{sub s{eta}} Decays

    SciTech Connect

    Nishimura, K.; Browder, T. E.; Li, J.; Sahoo, H.; Shen, C. P.; Varner, G.; Adachi, I.; Haba, J.; Hara, T.; Itoh, R.; Iwasaki, Y.; Kichimi, H.; Nakao, M.; Nishida, S.; Sakai, Y.; Trabelsi, K.; Uehara, S.; Uno, S.; Wicht, J.; Yamauchi, M.

    2010-11-05

    We report a first measurement of inclusive B{yields}X{sub s{eta}} decays, where X{sub s} is a charmless state with unit strangeness. The measurement is based on a pseudoinclusive reconstruction technique and uses a sample of 657x10{sup 6}BB pairs accumulated with the Belle detector at the KEKB e{sup +}e{sup -} collider. For M{sub X{sub s}}<2.6 GeV/c{sup 2}, we measure a branching fraction of [26.1{+-}3.0(stat){sub -2.1}{sup +1.9}(syst){sub -7.1}{sup +4.0}(model)]x10{sup -5} and a direct CP asymmetry of A{sub CP}=-0.13{+-}0.04{sub -0.03}{sup +0.02}. Over half of the signal occurs in the range M{sub X{sub s}}>1.8 GeV/c{sup 2}.

  2. 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.

  3. 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.

  4. Solar cooking in China

    SciTech Connect

    Wang Xiping

    1992-12-31

    In the past 20 years, solar cooking has developed rapidly in China. Its popularity is easy to understand since China is a nation with a rural population of 800 million, 30% to 40% of which lack firewood. In recent years a number of scientists and engineers have researched solar cooking and tested solar cookers. The Solar Energy Laboratory has worked on the application of solar energy, especially solar cookers, and has made a number of significant achievements in the following areas: solar cooker theory; methods of designing solar cookers, testing characteristics of thermal efficiency; materials for cooker construction, and technological processes for producing cookers. This paper discusses their achievements and plans for future research.

  5. 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.

  6. 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.

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

    DOE PAGESBeta

    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 nomore » primary signal saturation.« less

  8. Susceptibility of human immunodeficiency virus to antiviral agents measured by infectious virus yield reduction.

    PubMed

    Dianzani, F; Capobianchi, M R; Antonelli, G; Amicucci, P; De Marco, F

    1989-01-01

    Under single growth cycle conditions in C8166 lymphoblastoid cells human immunodeficiency virus shows a replication curve which is completed at 24 h post-infection. At lower multiplicity of infection virus yield peaks at approximately 72 h post-infection but in both cases the titer of the virus released in the medium is negligible with respect to that which remains cell-associated. A method based on back-titration of virus in cryolysates of C8166 cells infected with HIV and treated with antiviral compounds has been used to evaluate HIV sensitivity to such agents. Under single growth cycle conditions dose response curves appear linear and permit rapid and accurate determination of the endpoint activity. Under multiple growth cycle conditions the inhibitory activity may be measured during the exponential growth phase, at 48 h post-infection. This method, which directly measures production of infectious virus rather than indirect probes of viral replication such as reverse transcriptase or antigen production, offers the advantage of a precise determination of the degree of activity of antivirals also acting on viral assembly or release.

  9. 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.

  10. Size distributions of submicrometer aerosols from cooking

    SciTech Connect

    Li, C.S.; Lin, W.H.; Jeng, F.T. )

    1993-01-01

    Although gas stove usage varies from country to country, it is still one of the major indoor combustion sources. In order to assess the health effects of using gas stoves, the physical characteristics of the particle emissions from cooking were conducted in a first-floor apartment in the Taipei area. The particle size distributions from scrambling eggs, frying chicken, and cooking soup were measured in the kitchen by a high resolution particle sizer, which could measure the particles in the size range of 0.01 [mu]m to 1 [mu]m. The concentrations of the submicrometer particles increased significantly from 15,000 cm[sup [minus]3] to 150,000 cm[sup [minus]3] during cooking. Additionally, the ultrafine particles constituted 60%--70% of the total submicron aerosols. The changes in the size distributions and the concentrations of the submicrometer aerosols before, during, and after the aerosol generations were compared. On the average, the median diameters of scrambling eggs, frying chicken, cooking soup, and of the background conditions were 40 nm, 50 nm, 30 nm, and 70 nm, respectively. Regarding the surface area-weighted size distributions, the surface median diameters of the four situations were 180 nm, 300 nm, 150 nm, and 220 nm, respectively. Furthermore, the volume median diameters in the conditions mentioned above were almost similar, namely 300--350 nm. 10 refs., 6 figs., 2 tabs.

  11. Measurements of fluorescence yield of electrons in air under atmospheric conditions: A key parameter for energy of cosmic rays

    NASA Astrophysics Data System (ADS)

    Monnier Ragaigne, D.; Gorodetzky, P.; Blacksley, C.; Wicek, F.; Monard, H.; Dagoret-Campagne, S.

    2012-12-01

    The measurement of the fluorescence yield and its dependence on atmospheric properties such as pressure, temperature or pollutants, are essential to obtain a reliable measurement of the primary energy of cosmic rays. A new type of absolute measurement of the nitrogen fluorescence yield in the air will be performed at LAL using 3 items which will yield an unprecedented precision in all conditions of pressure, temperature, and pollutants. A 5 MeV electron beam will be provided by the new electron accelerator PHIL at LAL(Laboratoire de l'Accélérateur Linéaire, Univ Paris-Sud, CNRS/IN2P3, Orsay). This source will induce florescence yield inside an integrating sphere. The sphere will be surrounded by a spherical envelope to create a temperature controlled chamber (a Dewar). With this setup it will be possible to vary the temperature from -60 C to +40 C and the pressure from 1 to 0.01 atm. An output device on this sphere will be equipped with a set of optical fibers driving the fluorescence light to a Jobin-Yvon spectrometer equipped with an LN_{2} cooled CCD. The fluorescence spectrum in the 300-430 nm range will be accurately measured in steps of 0.1 nm resolution. A PMT equipped with a BG3 filter (the same as on JEM-EUSO) will be set on the sphere to measure the integrated yield. The expected precision of the yield should be better than 5%.

  12. 46 CFR 121.220 - Cooking equipment.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 4 2011-10-01 2011-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type...

  13. 46 CFR 121.220 - Cooking equipment.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 4 2014-10-01 2014-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type...

  14. 46 CFR 121.220 - Cooking equipment.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 4 2013-10-01 2013-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type...

  15. 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... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type...

  16. 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.

  17. Effects of altitude above sea level on the cooking time and nutritional value of common beans.

    PubMed

    Bressani, R; Chon, C

    1996-01-01

    The present study was conducted with the objective to determine the effects of altitude above sea level, on the cooking time and nutritional value of common black beans (Phaseolus vulgaris). Three 100 g samples of the Ostua variety were cooked at 8 individual locations, ranging in altitude from 0 to 2256 meters, in Guatemala, to establish water uptake and cooking time. The cooked samples were separated into cooked beans and cooking broth for chemical analysis. This included moisture, protein, lysine, tannins, total and enzyme susceptible starch, and fiber fractionation. The cooking liquor was analyzed for total solids, moisture, protein, ash and K. A 1200 g sample was cooked for the cooking time established previously, for biological testing of nutritional value, which included Net Protein Ratio (NPR), Protein Efficiency Ratio (PER), and protein digestibility. Altitude influenced cooking time which increased from 78 min at 0 m, to 264 min at 2256 m. Final moisture content in the cooked bean was similar at all altitudes and there was a tendency to yield smaller amounts of solids in the cooking broth at higher altitudes. The increase in cooking time was significant. Bean water uptake at all times was significantly slower and smaller at ambient as compared to water uptake at boiling T, at all altitudes. Protein and lysine content were not affected by altitude, however, tannin and catechin were lower in cooked samples, as compared to the raw material. Altitude did not affect the content of these substances. Total starch and total sugars were higher in the raw sample, as compared to the cooked samples, but there was no effect of altitude. Enzyme susceptible starch (ESS) was lower in the raw sample as compared to the cooked samples, which contained similar amounts with respect to altitude. No change was observed in fiber fractions of the cooked beans. Likewise, the composition of the cooking broth was very similar between cooking locations. There was a small tendency to

  18. Bioenergy: Direct applications in cooking

    SciTech Connect

    Dutt, G.S.; Ravindranath, N.H.

    1993-12-31

    Cooking stoves that burn traditional biofuels are used by half the world`s population, yet many are inefficient and hazardous to the health of those who tend them. In recent years, however, a new generation of cook stoves needing less fuel and emitting fewer airborne particulates has emerged. Many of the new designs run on biomass that has been transformed into a liquid, gaseous, or improved solid-fuel form. Alternative cooking systems are compared, and data from cooking trials conducted by the authors in a south Indian village are provided. 89 refs., 11 figs., 17 tabs.

  19. Measurement of the fast Fission Yields of {sup 233}U with OSIRIS at Studsvik

    SciTech Connect

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

    1998-10-26

    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 {sup 232}Th/{sup 233}U 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 {approx_equal}500 keV. A measurement of the fast {sup 233}U 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 {sup 233}U 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.

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

    SciTech Connect

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

    2014-04-15

    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{sup 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{sup 2} and is ∼ 40% less sensitive than it would be in an ideal geometry due to neutron attenuation, scattering, and energy-loss effects.

  1. 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...

  2. Are Fluorescence Quantum Yields So Tricky to Measure? A Demonstration Using Familiar Stationery Products

    NASA Astrophysics Data System (ADS)

    Fery-Forgues*, Suzanne; Lavabre, Dominique

    1999-09-01

    Fluorescence quantum yields are used to quantify the efficiency of the emission process. In spite of the importance of these data, experimental directions for their acquisition are rarely given. A general procedure for determining the relative fluorescence quantum yield of solutions is described here, drawing attention to the many pitfalls that students may encounter. Starting materials are common yellow and pink highlighter pens.

  3. 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

  4. Starch-Soybean Oil Composites with High Oil: Starch Ratios Prepared by Steam Jet Cooking

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Aqueous mixtures of soybean oil and starch were jet cooked at oil:starch ratios ranging from 0.5:1 to 4:1 to yield dispersions of micron-sized oil droplets that were coated with a thin layer of starch at the oil-water interface. The jet cooked dispersions were then centrifuged at 2060 and 10,800 x ...

  5. Measurement of quantum yield of up-conversion Luminescence in Er(3+)-doped nano-glass-ceramics.

    PubMed

    Rodríguez, V D; Tikhomirov, V K; Méndez-Ramos, J; del-Castillo, J; Görller-Walrand, C

    2009-03-01

    A measurement of quantum yield of up-conversion luminescence has been done for the Er(3+)-doped transparent oxyfluoride glass-ceramics 32(SiO,)9(AlO1.5)31.5(CdF2)18.5(PbF2)5.5(ZnF2): 3.5(ErF3) mol%, where most of Er3+ dopants partition in 8 nm diameter nano-crystals Er10Pb25F65. The yield was found by newly proposed method using the pump power dependence of the resonant luminescence. The result of the measurement points out that a theoretical maximum of 50% may be reached for the up-conversion luminescence yield in this material. This high yield is shown to be due to low phonon energy and short inter-dopant distances in the nano-crystals.

  6. Methods for measurement of electron emission yield under low energy electron-irradiation by collector method and Kelvin probe method

    SciTech Connect

    Tondu, Thomas; Belhaj, Mohamed; Inguimbert, Virginie

    2010-09-15

    Secondary electron emission yield of gold under electron impact at normal incidence below 50 eV was investigated by the classical collector method and by the Kelvin probe method. The authors show that biasing a collector to ensure secondary electron collection while keeping the target grounded can lead to primary electron beam perturbations. Thus reliable secondary electron emission yield at low primary electron energy cannot be obtained with a biased collector. The authors present two collector-free methods based on current measurement and on electron pulse surface potential buildup (Kelvin probe method). These methods are consistent, but at very low energy, measurements become sensitive to the earth magnetic field (below 10 eV). For gold, the authors can extrapolate total emission yield at 0 eV to 0.5, while a total electron emission yield of 1 is obtained at 40{+-}1 eV.

  7. Gas cooking range

    SciTech Connect

    Narang, R.K.; Narang, K.

    1984-02-14

    An energy-efficient gas cooking range features an oven section with improved heat circulation and air preheat, a compact oven/broiler burner, a smoke-free drip pan, an efficient piloted ignition, flame-containing rangetop burner rings, and a small, portable oven that can be supported on the burner rings. Panels spaced away from the oven walls and circulation fans provide very effective air flow within the oven. A gas shutoff valve automatically controls the discharge of heated gases from the oven so that they are discharged only when combustion is occurring.

  8. 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.

  9. 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.

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

    SciTech Connect

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

    2012-10-15

    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{sub n}) measurements from below 10{sup 9} (DD) to nearly 10{sup 15} (DT). The detectors initially demonstrated detector-to-detector Y{sub 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{sub 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.

  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. 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…

  13. {lambda}-Polarization Measurement in {pi}-p{yields}K0{lambda} in the Framework of 'EPECUR' Experiment Proposal

    SciTech Connect

    Alekseev, I. G.; Budkovsky, P. E.; Kanavets, V. P.; Kats, M. M.; Koroleva, L. I.; Kulikov, V. V.; Morozov, B. V.; Nesterov, V. M.; Ryltsov, V. V.; Sakharov, V. A.; Sulimov, A. D.; Svirida, D. N.; Filimonov, E. A.; Golubev, V. V.; Kovalev, A. I.; Kozlenko, N. G.; Kozlov, V. S.; Krivshich, A. G.; Novinsky, D. V.; Sumachev, V. V.

    2007-06-13

    The idea of 'EPECUR' was inspired by the recent splash of the activity around the pentaquark matters. The goal of the experiment is the search for narrow resonant states in the reactions {pi}-p {yields} {pi}-p and {pi}-p {yields} K0{lambda} based on the very precise cross section measurements in fine energy steps of 0.5 MeV in terms of the invariant mass. As a valuable byproduct of the second stage of the experiment, {lambda}-polarization in {pi}-p {yields} K0{lambda} can be measured, based on the well-known weak {lambda}-decay asymmetry. The expected statistical significance of the measurement overrides the best existing data from 'NIMROD' detector by an order of magnitude. The experimental setup is under construction at the ITEP proton synchrotron in collaboration with PNPI and ACU.

  14. 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.

  15. 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.

  16. 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.

  17. 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. PMID:26042921

  18. 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.

    2009-08-01

    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.

  19. 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.

  20. Measurements of Sub-Barrier Transfer Yields in SULFUR-32 + NIOBIUM-93, MOLYBDENUM(98,100) Reactions at 180 Degrees

    NASA Astrophysics Data System (ADS)

    Roberts, Roland Blaine

    1994-01-01

    The Rochester RMS was used to measure excitation functions for 180^circ sub -barrier one- and two-neutron pickup reactions for E _{rm lab} <= 106 MeV in ^{32}S + ^{93}Nb, ^ {98,100}Mo systems by detecting target -like recoils at 0^circ. The measured yields are for quasi-elastic transfer; final states were not identified. The RMS technique was chosen for its self-normalizing property which makes obtaining absolute cross sections straightforward. The distorted-wave Born-approximation (DWBA) computer code scPTOLEMY was used to obtain quantal predictions of the one-neutron pickup yields. The calculations were performed for several final states and summed (using the appropriate spectroscopic factors) to estimate the total quasi-elastic transfer yield. P scTOLEMY over-predicted the yield in each system by a factor of 2-3. Since DWBA calculations for heavy-ion reactions are known to have difficulty reproducing experimentally measured yields within a factor of two, this discrepancy is not surprising. Although the absolute yields were not reproduced by the calculations, the shape of the excitation function is well reproduced. No calculations were performed for two-neutron transfer due to the lack of reliable spectroscopic factors. The transfer probabilities are obtained directly from these measurements. Distances of closest approach were calculated using a proximity potential. The slopes of transfer probability vs distance of closest approach are in good agreement with the predictions obtained from semi-classical theory using binding energies, indicating the absence of a "slope anomaly." This is consistent with the prediction that diffractive effects, which may distort the measured slope, are minimized at backward angles and sub-barrier energies--the precise conditions under which these measurements were performed. Angle-integrated transfer cross sections were derived from the measured transfer probabilities by assuming the ions follow Rutherford trajectories. These derived

  1. 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.

  2. 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)].

  3. Cook stove assembly

    DOEpatents

    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.

  4. Commercial cooking equipment improvement

    SciTech Connect

    Himmel, R.L.

    1981-10-01

    A program to improve the efficiency of gas-fired commercial cooking equipment has focused on deep-fat fryers and the oven, open-top, hot-top, and fry-top sections of ranges. A newly developed infrared deep-fat fryer provided to be 25% more efficient than conventional units. Using the direct-fired forced-convection approach in an oven reduced the fuel consumed during baking by 55%. A range open-top burner system with an experimental power burner consumed 33% less fuel and time than conventional models. Preliminary modifications to heavy-duty hot-top and fry-top sections demonstrated fuel savings of 43% and 30%, respectively. More R and D is planned to incorporate manufacturer suggestions resulting in more complete experimental models that will aid in commercializing these improved appliances.

  5. 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.

  6. Diverse lamb genotypes 4. Predicting the yield of saleable meat and high value trimmed cuts from carcass measurements.

    PubMed

    Safari, E; Hopkins, D L; Fogarty, N M

    2001-06-01

    To determine how current predictors of carcass and cut yield perform in the Australian lamb industry a large study was undertaken using diverse genotypes. Carcass measurements and yield data were obtained for 591 lambs representing two sexes (cryptorchids, ewes). The lambs were sired by a selection of Texel (T), Poll Dorset (PD), Border Leicester (BL) and Merino (M) rams crossed with Border Leicester×Merino (BLM) and Merino (M) ewes giving six genotypes (T×BLM, PD×BLM, T×M, PD×M, BL×M, M×M). The percentage yield of saleable meat, hindquarter, loin and a range of trimmed cuts were predicted using models based on hot carcass weight, EUROP conformation score, m. longissimus thoracis et lumborum area (LL area) in combination with three different measures of carcass fatness: (1) the depth of muscle and fat tissue from the surface of the carcass to the lateral surface of 12th rib, 110 mm from the midline (GR); (2) fat depth over the LL at the deepest part of the muscle (FATC); and (3) fat depth at the 5th rib, 110 mm from the midline (FAT5). FAT5 was identified as the most accurate and robust (stable) fat measurement for the prediction of saleable meat yield in a production system based on diverse genotypes. Using GR as a fatness measurement led to overestimation of fatness level and underestimation of yield in T sired lambs. Conformation score after carcass weight and any of the fat measurements improved (P<0.01) the prediction of the yield of saleable meat, hindquarter, loin and all trimmed lamb cuts with the exception of the ribloin (rack). LL area added significantly (P<0.01) to the prediction of the yield of saleable meat, hindquarter and trimmed lamb cuts, but not for the midloin and neck fillet at a constant carcass weight and fatness. Large proportions of the variation in all yields were unaccounted for, even after the inclusion of either conformation or LL area. Predictions based on carcass weight and any of the three different fat measurements were not

  7. Measurement and Modeling of the Effect of Aging on the Compressive Yield of Epoxy

    NASA Astrophysics Data System (ADS)

    Clarkson, Caitlyn; McCoy, John D.; Kropka, Jamie M.; Chambers, Robert S.

    2014-03-01

    Cylindrical specimens of a bisphenol A epoxy resin and polyetheramine curative were made following standard procedures and tested in compression over a range of temperatures and strain rates. The resin and curative were reacted to completion, annealed above Tg, and cooled at a controlled rate in order to define a known thermal history. The resulting stress-strain curves were analyzed for the yield stress. The yield stress is a highly non-linear property and is challenging for constitutive modeling to predict. The sensitivity of the yield stress to physical aging is probed by aging at temperatures 5 to 10 °C below the Tg before applying the compressive load. Yield stresses under the experimental conditions are predicted by the activated-process based Ree-Eyring theory as well as by the SPEC constitutive mode and compared to the experimental results. Sandia National Laboratories is a multi-program laboratory managed and operated by Sandia Corporation, a wholly owned subsidiary of Lockheed Martin Corporation, for the U.S. Department of Energy's National Nuclear Security Administration under contract DE-AC04-94AL85000.

  8. 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...

  9. Controlled warming effects on wheat growth and yield: field measurements and modeling

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Climate warming may raise wheat yields in cooler climates and lower them in warmer. To understand these contrasting effects, infrared heating lamps were used to warm irrigated spring wheat by 1.5 'C (day) and 3.0 'C (night) above unheated controls during different times of the year at Maricopa, AZ. ...

  10. MeV-SIMS yield measurements using a Si-PIN diode as a primary ion current counter

    NASA Astrophysics Data System (ADS)

    Stoytschew, Valentin; Bogdanović Radović, Iva; Demarche, Julien; Jakšić, Milko; Matjačić, Lidija; Siketić, Zdravko; Webb, Roger

    2016-03-01

    Megaelectronvolt-Secondary Ion Mass Spectrometry (MeV-SIMS) is an emerging Ion Beam Analysis technique for molecular speciation and submicron imaging. Various setups have been constructed in the recent years. Still a systematic investigation on the dependence of MeV-SIMS yields on different ion beam parameters is missing. A reliable measurement method of the beam current down to the attoampere range is needed for this investigation. Therefore, a new detector has been added to the MeV-SIMS setup at the Ruđer Bošković Institute (RBI), which measures the current directly using a Si PIN-diode. In this work, we present the constructed system, its characteristics, and results of the first yield measurements. These measurements have already identified important factors that have to be considered while constructing a MeV SIMS setup.

  11. 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.

  12. Soalr cooking in developing countries

    SciTech Connect

    Stone, L.

    1994-11-01

    Solar cooking must overcome a number of obstacles to realize its potential to improve the lives of women in developing countries. Unlike historical interest in solar cooking, current interest derives from vital environmental and human needs. Deforestation and reliance on wood for cooking lead to many hardships, especially for women, and women in developing countries need access to technology and funding. If the woman builds the oven herself, it notonly makes her more willing to use it but the process empower her with new knowledge and kills. The physical design of the oven must be adapted to local conditions and materials for the oven should be inexpensive and locally available.

  13. Measurement of upper limits for {upsilon}{yields}{gamma}+R decays

    SciTech Connect

    Rosner, J. L.; Adam, N. E.; Alexander, J. P.; Cassel, D. G.; Duboscq, J. E.; Ehrlich, R.; Fields, L.; Galik, R. S.; Gibbons, L.; Gray, R.; Gray, S. W.; Hartill, D. L.; Heltsley, B. K.; Hertz, D.; Jones, C. D.; Kandaswamy, J.; Kreinick, D. L.; Kuznetsov, V. E.; Mahlke-Krueger, H.; Onyisi, P. U. E.

    2007-12-01

    We report on a study of exclusive radiative decays {upsilon}(nS){yields}{gamma}+R (n=1, 2, 3), with R a narrow resonant hadronic state decaying into four or more charged particles (plus possible neutrals). Using data collected from the CLEO III detector at the Cornell Electron Storage Ring, we present upper limits of order 10{sup -4} for such bottomonium two-body decays as a function of the mass M{sub R} recoiling opposite the photon.

  14. 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. PMID:25548833

  15. Why Do Students "Cook" Data?

    ERIC Educational Resources Information Center

    Lawson, Anton E.; Lewis, Cecil M., Jr.; Birk, James P.

    2000-01-01

    Investigates the reasons for data fabrication among undergraduate and graduate students. Presents several examples of getting misled by the candle and tumbler demonstration. Concludes that presented facts, concepts, or principles increase the incidence of data cooking. (YDS)

  16. Butter, margarine, and cooking oils

    MedlinePlus

    ... health risks. Some guidelines for healthier cooking: Use olive or canola oil instead of butter or margarine. ... Choose margarines with liquid vegetable oil, such as olive oil, as the first ingredient. Even better, choose " ...

  17. Measurement of the muon-induced neutron yield in liquid scintillator and stainless steel at LNGS with the LVD experiment

    SciTech Connect

    Persiani, R.; Garbini, M.; Sartorelli, G.; Selvi, M.; Collaboration: LVD Collaboration

    2013-08-08

    We describe the measurement of the muon-induced neutron yield in liquid scintillator and stainless steel (SS) at the Gran Sasso National Laboratory (LNGS), with the LVD experiment. The Large Volume Detector (LVD) is located in Hall A of the LNGS and is made of 1000 t of liquid scintillator and 1000 t of SS. Using an independent measurement to evaluate the background and with the support of a full Monte Carlo simulation based on Geant4, we measured a neutron yield of (2.9±0.6)×10{sup −4} and (1.5±0.3)×10{sup −3} in liquid scintillator and in stainless steel, respectively.

  18. 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. PMID:26422367

  19. 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.

  20. 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

  1. Design of an electronic charged particle spectrometer to measure (rho R), yield, and implosion symmetry on the OMEGA Upgrade

    NASA Astrophysics Data System (ADS)

    Hicks, D. G.; Li, C. K.; Petrasso, R. D.; Wenzel, K. W.; Knauer, J. P.

    1994-11-01

    The preliminary design for a state-of-the-art diagnostic that will measure a broad energy spectrum of charged particles generated in the OMEGA Upgrade facility is investigated. Using a set of photodiodes approximately 10 and a 0.8 Tesla permanent magnet, the diagnostic will uniquely determine particle energies and identities from 0.2 MeV up to the maximum charged particle energies (10.6 MeV tritons, 12.5 MeV deuterons and 17.4 MeV protons). With its high density picture elements, each photodiode has 10(exp 6) single-hit detectors, giving the spectrometer a dynamic range of 1 - 10(exp 5) particles/shot. For example, in the case of a DT yield of 10(exp 9) neutrons, about 100 knock-on charged particles will be detected when the spectrometer aperture is 60 cm from the implosion. Furthermore, the measurement of knock-on D and T spectra will allow rho R's up to 0.15 g/sq cm to be measured (for a 1 keV plasma), or 0.3 g/sq cm if hydrogen doping is used. In addition, the yield and slowing down of secondary protons may be used to determine rho R up to 0.3 g/sq cm. Significantly, this diagnostic will also directly measure the DD fusion yield and energy degradation of nascent 3 MeV protons. By using two such compact spectrometers to measure the yield and spectra on widely separated ports around the OMEGA Upgrade target chamber, the implosion and bum symmetry can be determined. Furthermore, the ion temperature, and, in principle, even the electron temperature can be measured. The diagnostic and its development will be fully tested at several critical steps, utilizing 0.2-16 MeV protons (and several other charged particles and neutrons) from our absolutely calibrated Cockcroft-Walton facility.

  2. 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.

  3. Measurements of branching fraction ratios and CP-asymmetries in suppressed B{sup -}{yields}D({yields}K{sup +}{pi}{sup -})K{sup -} and B{sup -}{yields}D({yields}K{sup +}{pi}{sup -}){pi}{sup -} decays

    SciTech Connect

    Aaltonen, T.; Brucken, E.; Devoto, F.; Mehtala, P.; Orava, R.; Alvarez Gonzalez, B.; Casal, B.; Cuevas, J.; Gomez, G.; Palencia, E.; Rodrigo, T.; Ruiz, A.; Scodellaro, L.; Vila, I.; Vilar, R.; Vizan, J.; Amerio, S.; Dorigo, T.; Totaro, P.; Amidei, D.

    2011-11-01

    We report the first reconstruction in hadron collisions of the suppressed decays B{sup -}{yields}D({yields}K{sup +}{pi}{sup -})K{sup -} and B{sup -}{yields}D({yields}K{sup +}{pi}{sup -}){pi}{sup -}, sensitive to the Cabibbo-Kobayashi-Maskawa phase {gamma}, using data from 7 fb{sup -1} of integrated luminosity collected by the CDF II detector at the Tevatron collider. We reconstruct a signal for the B{sup -}{yields}D({yields}K{sup +}{pi}{sup -})K{sup -} suppressed mode with a significance of 3.2 standard deviations, and measure the ratios of the suppressed to favored branching fractions R(K)=[22.0{+-}8.6(stat){+-}2.6(syst)]x10{sup -3}, R{sup +}(K)=[42.6{+-}13.7(stat){+-}2.8(syst)]x10{sup -3}, R{sup -}(K)=[3.8{+-}10.3(stat){+-}2.7(syst)]x10{sup -3} as well as the direct CP-violating asymmetry A(K)=-0.82{+-}0.44(stat){+-}0.09(syst) of this mode. Corresponding quantities for B{sup -}{yields}D({yields}K{sup +}{pi}{sup -}){pi}{sup -} decay are also reported.

  4. Risk assessment of exposure to indoor aerosols associated with Chinese cooking.

    PubMed

    See, S W; Balasubramanian, R

    2006-10-01

    Cooking is an important source of indoor aerosols in residential homes and buildings with non-smokers, and thus has public health implications. However, limited information is currently available in the published literature on the physical and chemical characteristics of aerosols produced by gas cooking. Consequently, a comprehensive study was carried out to investigate the physical (number and mass concentrations and size distributions) and chemical (metals) properties in a typical Chinese food stall in Singapore where stir-frying in a wok is the most common cooking method using gas stove. To assess the contribution of cooking activities to indoor particle concentrations, aerosol measurements were performed in two distinct time periods, i.e., during cooking and non-cooking hours. The average mass concentrations of fine particles (PM(2.5)) and metals increased by a factor of 12 and 11, respectively, from 26.7 and 1.5microgm(-3) during non-cooking hours to 312.4 and 15.6microgm(-3) during cooking hours. The average number concentration was also elevated by a factor of 85, from 9.1x10(3)cm(-3) during non-cooking hours to 7.7x10(5)cm(-3) during cooking hours. Real-time particle measurements showed that about 80% of the particles associated with cooking are ultrafine particles in terms of particle counts. To evaluate the potential health threat due to inhalation of air pollutants released from gas cooking, the health risk estimates based on exposure and dose-response assessments of metals were calculated for a maximally exposed individual. The findings indicate that the indoor air quality existing at the food stall may pose adverse health effects over long-term exposure to cooking emissions.

  5. Identification of the cationic excited state of cyclopentanone via time-resolved Ion yield measurements

    NASA Astrophysics Data System (ADS)

    Zuo, Wanlong; Yin, Hang; Liu, Xiaochun; Lv, Hang; Zhao, Lei; Shi, Ying; Yan, Bing; Jin, Mingxing; Ding, Dajun; Xu, Haifeng

    2016-06-01

    We report the experimental evidence of the one-photon resonance in the cationic excited state of cyclopentanone using the femtosecond time-resolved pump-probe method. The transients of the parent ion and the C2H4+ fragment exhibit constant depletion in the pump-probe delay time up to 7 ps, however, that of the C4H8+/C3H4O+ fragment presents formation behavior. By recording dependence of the ion yields as the probe laser intensity, we demonstrate one 400-nm photon resonance in the cationic excited state, which is assigned as the D4(2A) cationic state based on the theoretical calculations. Possible dissociation mechanism of the D4 state is also discussed.

  6. Length dependent thermal conductivity measurements yield phonon mean free path spectra in nanostructures.

    PubMed

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

    2015-03-13

    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.

  7. 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. PMID:17987444

  8. 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}.

  9. Fate of polybrominated diphenyl ethers during cooking of fish in a new model cooking apparatus and a household microwave.

    PubMed

    Bendig, Paul; Hägele, Florian; Blumenstein, Marina; Schmidt, Jasmin; Vetter, Walter

    2013-07-10

    Fish is a major source of human exposure to polybrominated diphenyl ethers (PBDEs). Because fish is mainly consumed after cooking, this measure may alter the pattern and amounts of PBDEs that are finally consumed. To investigate this issue, we developed a model cooking apparatus consisting of a small glass bowl and a beaker glass with an exhaust fitted with a polyurethane foam filter connected to a water jet pump. In this model cooking apparatus, fish (1 g) and/or sunflower oil (0.2/0.4 g) spiked with three PBDE congeners was cooked for 30 min. Small amounts of the semi-volatile PBDEs were evaporated from the fish (BDE-47 < BDE-15), while the non-volatile BDE-209 was partly transformed. Additional experiments in a household microwave provided similar results, except that no transformation was observed for BDE-209. The model cooking apparatus proved to be well-suited to study the fate of polyhalogenated compounds in fish during cooking. PMID:23772916

  10. Fate of polybrominated diphenyl ethers during cooking of fish in a new model cooking apparatus and a household microwave.

    PubMed

    Bendig, Paul; Hägele, Florian; Blumenstein, Marina; Schmidt, Jasmin; Vetter, Walter

    2013-07-10

    Fish is a major source of human exposure to polybrominated diphenyl ethers (PBDEs). Because fish is mainly consumed after cooking, this measure may alter the pattern and amounts of PBDEs that are finally consumed. To investigate this issue, we developed a model cooking apparatus consisting of a small glass bowl and a beaker glass with an exhaust fitted with a polyurethane foam filter connected to a water jet pump. In this model cooking apparatus, fish (1 g) and/or sunflower oil (0.2/0.4 g) spiked with three PBDE congeners was cooked for 30 min. Small amounts of the semi-volatile PBDEs were evaporated from the fish (BDE-47 < BDE-15), while the non-volatile BDE-209 was partly transformed. Additional experiments in a household microwave provided similar results, except that no transformation was observed for BDE-209. The model cooking apparatus proved to be well-suited to study the fate of polyhalogenated compounds in fish during cooking.

  11. 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.

  12. Measurement of B(D{sub s}{sup +}{yields}{mu}{sup +}{nu}{sub {mu}})

    SciTech Connect

    Widhalm, L.; Mandl, F.; Mitaroff, W.; Adachi, I.; Brodzicka, J.; Haba, J.; Hazumi, M.; Itoh, R.; Iwasaki, Y.; Katayama, N.; Kichimi, H.; Krokovny, P.; Nakao, M.; Nishida, S.; Ozaki, H.; Sakai, Y.; Suzuki, S. Y.; Takasaki, F.; Tanaka, M.; Trabelsi, K.

    2008-06-20

    We present a measurement of the branching fraction B(D{sub s}{sup +}{yields}{mu}{sup +}{nu}{sub {mu}}) using a 548 fb{sup -1} data sample collected by the Belle experiment at the KEKB e{sup +}e{sup -} collider. The D{sub s} momentum is determined by reconstruction of the system recoiling against DK{gamma}X in events of the type e{sup +}e{sup -}{yields}D{sub s}*DKX, D{sub s}*{yields}D{sub s}{gamma}, where X represents additional pions or photons from fragmentation. This full-reconstruction method provides high resolution in the neutrino momentum and thus good background separation, equivalent to that achieved by experiments at the tau-charm factories. We obtain the branching fraction B(D{sub s}{sup +}{yields}{mu}{sup +}{nu}{sub {mu}})=[6.44{+-}0.76(stat){+-}0.57(syst)]x10{sup -3}, implying a D{sub s} decay constant of f{sub D{sub s}}=[275{+-}16(stat){+-}12(syst)] MeV.

  13. A Modified activation method for reaction total cross section and yield measurements at low astrophysically relevant energies

    NASA Astrophysics Data System (ADS)

    Artemov, S. V.; Igamov, S. B.; Karakhodjaev, A. A.; Radyuk, G. A.; Tojiboyev, O. R.; Salikhbaev, U. S.; Ergashev, F. Kh.; Nam, I. V.; Aliev, M. K.; Kholbaev, I.; Rumi, R. F.; Khalikov, R. I.; Eshkobilov, Sh. Kh.; Muminov, T. M.

    2016-07-01

    The activation method is proposed for collection of the sufficient statistics during the investigation of the nuclear astrophysical reactions at low energies with the short-living residual nuclei formation. The main feature is a multiple cyclical irradiation of a target by an ion beam and measurement of the radioactivity decay curve. The method was tested by the yield measurement of the 12C(p,γ)13N reaction with detecting the annihilation γγ- coincidences from 13N(β+ν)13C decay at the two-arm scintillation spectrometer.

  14. Measurement of the polarization in the decays B{sup 0} {yields} J/{psi}K*{sup 0} and B{sub s}{sup 0} {yields} J/{psi}{phi}

    SciTech Connect

    Abe, F.; CDF Collaboration

    1995-07-01

    The authors report on a measurement of the longitudinal polarization fraction in the decay B{sup 0} {yields} J/{psi}K*{sup 0} using data collected with the Collider Detector at Fermilab. B{sup 0} mesons are reconstructed through the decay chain B{sup 0} {yields} J/{psi} K*{sup 0}, J/{psi} {yields} {mu}{sup +}{mu}{sup {minus}}, K*{sup 0} {yields} K{sup +}{pi}{sup {minus}}. A sample of 65 {+-} 10 events is used to obtain the result {Lambda}{sub L}/{Lambda} = 0.65 {+-} 0.10 (stat) {+-} 0.04 (sys). The first measurement of {Lambda}{sub L}/{Lambda} in the decay B{sub s}{sup 0} {yields} J/{psi}{phi} is also presented.

  15. 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

    2015-06-01

    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.

  16. 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

    2015-06-01

    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. PMID:26015574

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

    PubMed Central

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

    2015-01-01

    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. PMID:26015574

  18. 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

  19. 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.

  20. 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.

  1. 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. PMID:26142425

  2. Evidence for B+ {yields} {tau}+{nu}{tau} decays and measurement of fB from Belle

    SciTech Connect

    Kwon, Youngjoon

    2007-02-27

    We present the first evidence for B+ {yields} {tau}+{nu}{tau} decay, using 414 fb-1 of B meson decay event sample collected with the Belle detector at the KEKB e+e- collider. To cope with large missing energy due to multiple neutrinos in the final state, events are tagged by fully reconstructing one of the B mesons. We find the evidence for signal with a significance of 3.5 {sigma} including systematic uncertainties. The branching fraction is measured to be B(B{sup +} {yields} {tau}{sup +}{nu}{sub {tau}}) (1.79{sub -0.49-0.51}{sup +0.56+0.46}) x 10{sup -4}. From this we obtain f{sub B} = 0.229{sub -0.031-0.037}{sup +0.036+0.034} GeV, the first direct determination of the B meson decay constant.

  3. 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

  4. Design of an electronic charged particle spectrometer to measure ({rho}R), yield, and implosion symmetry on the OMEGA Upgrade

    SciTech Connect

    Hicks, D.G.; Li, C.K.; Petrasso, R.D.; Wenzel, K.W.; Knauer, J.P.

    1994-11-01

    The preliminary design for a state-of-the-art diagnostic that will measure a broad energy spectrum of charged particles generated in the OMEGA Upgrade facility is investigated. Using a set of photodiodes ({approximately}10) and a 0.8 Tesla permanent magnet, the diagnostic will uniquely determine particle energies and identities from 0.2 MeV up to the maximum charged particle energies (10.6 MeV tritons, 12.5 MeV deuterons and 17.4 MeV protons). With its high density picture elements, each photodiode has 10{sup 6} single-hit detectors, giving the spectrometer a dynamic range of 1 {minus} 10{sup 5} particles/shot. For example, in the case of a DT yield of 10{sup 9} neutrons, about 100 knock-on charged particles will be detected when the spectrometer aperture is 60 cm from the implosion. Furthermore, the measurement of knock-on D and T spectra will allow {rho}R`s up to 0.15 g/cm{sup 2} to be measured (for a 1 keV plasma), or 0.3 g/cm{sup 2}2 if hydrogen doping is used. In addition, the yield and slowing down of secondary protons may be used to determine {rho}R up to 0.3 g/cm{sup 2}. Significantly, this diagnostic will also directly measure the DD fusion yield and energy degradation of nascent 3 MeV protons. By using two such compact spectrometers to measure the yield and spectra on widely separated ports around the OMEGA Upgrade target chamber, the implosion and bum symmetry can be determined. Furthermore, the ion temperature, and, in principle, even the electron temperature can be measured. The diagnostic and its development will be fully tested at several critical steps, utilizing 0.2-16 MeV protons (and several other charged particles and neutrons) from our absolutely calibrated Cockcroft-Walton facility.

  5. Creatinine measurements often yielded false estimates of progression in chronic renal failure

    SciTech Connect

    Walser, M.; Drew, H.H.; LaFrance, N.D.

    1988-09-01

    In 9 of 22 observation periods (lasting an average of 15 months) in 17 patients with moderate to severe chronic renal failure (GFR 4 to 23 ml/min), rates of progression as estimated from the linear regression on time of 24-hour creatinine clearance (b1) differed significantly from rates of progression as estimated from the regression on time of urinary clearance of 99mTc-DTPA (b2), during all or part of the period of observation. b1 exceeded b2 in four cases and was less than b2 in the other five. Thus there were gradual changes in the fractional tubular secretion of creatinine in individual patients, in both directions. Owing to these changes, measurements of creatinine clearance gave erroneous impressions of the rate or existence of progression during all or a portion of the period of observation in nearly half of these patients. In the 22 studies as a group, using the entire periods of observation, b1 indicated significantly more rapid progression (by 0.18 +/- 0.06 ml/min/month, P less than 0.01) than did b2, and had a significantly greater variance. Measurements of progression based on the rate of change of reciprocal plasma creatinine (multiplied by an average rate of urinary creatinine excretion in each study) were equally misleading, even though less variable. We conclude that sequential creatinine measurements are often misleading as measures of progression and should, when feasible, be replaced by urinary clearance of isotopes in following patients with chronic renal failure.

  6. 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.

  7. 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.

  8. [The dental morphology of the Polynesians in the Cook Islands].

    PubMed

    Kawamoto, K

    1989-12-01

    The inter-island variations and biological population affinity were examined for the Cook islanders in terms of non-parametric dental characters. The materials used in the present study consisted of plaster casts for 397 people, ages 4-20, collected on Rarotonga, Mangaia and Pukapuka in the Cook Islands. The dental characters observed were 15 traits on the teeth crown. The samples have been divided into five population series on the basis of their native islands: Pukapuka, N-S group (northern-southern island crossbreedings), Rarotonga, Mangaia, and S group (southern islands except Rarotonga and Mangaia). For comparison with other ethnic populations, the samples excluding the Pukapuka are combined into one group to represent full-blood southern-Cook Island Polynesians and named "Southern Cook" here. There were no significant sex differences in the incidences of dental traits in the data used in this study, so they were combined for the statistics. A cluster analysis was carried out to compare inter-population affinities on the basis of Smith's Mean Measure of Divergence (MMD) using the frequencies of shovelling, Carabelli's cusp, protostylid, cusp 6, cusp 7, and deflecting wrinkle. The results are briefly summarized as follows: 1. The differences between the Pukapukans and other four groups in the Cook Islands were observed in the case of 11 characters. Within the samples of the four island groups making up Southern Cook, there were no definitive population differences in dental morphology. The cluster analysis based on Smith's MMD values emerged as two main clusters in the Cook Islands: one cluster consisted only of the Pukapukans, and the other consisted of the rest. The latter was divided into two subclusters. 2. The frequencies of shovelling in the Southern Cook (23%) were quite similar at the medium level (S + S.S), to those in other Polynesian groups as well as in the Micronesian groups. The Pukapukans, however, gave a fairly low percentage (10%). 3. The two

  9. Real-time ultrasonic measurement of fat thickness and longissimus muscle area: II. Relationship between real-time ultrasound measures and carcass retail yield.

    PubMed

    Hamlin, K E; Green, R D; Cundiff, L V; Wheeler, T L; Dikeman, M E

    1995-06-01

    Feedlot steers (n = 180) representing 11 sire-breed groups were ultrasonically measured for fat thickness (FTU) and longissimus muscle area (LMU) at two 60-d intervals during the feeding period and four 21-d intervals corresponding to serial slaughter dates to predict carcass retail yield parameters. Two fat trim levels, 8 and 0 mm, were used to calculate percentage of trimmable fat (FAT8P and FAT0P) and retail product percentage (RPD8P and RPD0P) for each carcass. Regression techniques were used to evaluate best-fit equations that explained variation in retail product components. When FAT8P, FAT0P, RPD8P, and RPD0P were regressed on USDA yield grade (YG), R2 values ranged from 75 to 76% (P < .001). Comparatively, when live animal predictors of YG components (FTU, LMU, and final live weight) were used as the independent variables, equations predicting retail yield had R2 values of 61 to 65% (P < .01). Equations using final FTU as the independent variable explained 58 to 64% (P < .001) of the variation in FAT8P, FAT0P, RPD8P, and RPD0P. Equations with FTU, LMU, and either WT, AGE, marbling, or quality grade resulted in R2 values similar to those with only FTU, indicating the strong influence of fat on retail yields. These results indicate that ultrasonic predictors explained about 10% less variation in retail product percentage than did carcass measures. PMID:7673066

  10. The USDA Table of Cooking Yields for Meat and Poultry

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The Nutrient Data Laboratory (NDL) at the USDA conducts food composition research to develop accurate, unbiased, and representative food and nutrient composition data which are released as the USDA National Nutrient Database for Standard Reference (SR). SR is used as the foundation of most other foo...

  11. 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.

  12. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... be heated throughout at boiling (212 °F. or 100 °C. at sea level) for 30 (thirty) minutes. (b... cooking temperature is maintained throughout the cooking container for the prescribed length of time....

  13. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... be heated throughout at boiling (212 °F. or 100 °C. at sea level) for 30 (thirty) minutes. (b... cooking temperature is maintained throughout the cooking container for the prescribed length of time....

  14. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... be heated throughout at boiling (212 °F. or 100 °C. at sea level) for 30 (thirty) minutes. (b... cooking temperature is maintained throughout the cooking container for the prescribed length of time....

  15. 9 CFR 166.7 - Cooking standards.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... be heated throughout at boiling (212 °F. or 100 °C. at sea level) for 30 (thirty) minutes. (b... cooking temperature is maintained throughout the cooking container for the prescribed length of time....

  16. 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.

  17. 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.

  18. Annular shape silver lined proportional counter for on-line pulsed neutron yield measurement

    NASA Astrophysics Data System (ADS)

    Dighe, P. M.; Das, D.

    2015-04-01

    An annular shape silver lined proportional counter is developed to measure pulsed neutron radiation. The detector has 314 mm overall length and 235 mm overall diameter. The central cavity of 150 mm diameter and 200 mm length is used for placing the neutron source. Because of annular shape the detector covers >3π solid angle of the source. The detector has all welded construction. The detector is developed in two halves for easy mounting and demounting. Each half is an independent detector. Both the halves together give single neutron pulse calibration constant of 4.5×104 neutrons/shot count. The detector operates in proportional mode which gives enhanced working conditions in terms of dead time and operating range compared to Geiger Muller based neutron detectors.

  19. 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.

  20. Energy balance for a sonoluminescence bubble yields a measure of ionization potential lowering.

    PubMed

    Kappus, B; Bataller, A; Putterman, S J

    2013-12-01

    Application of energy conservation between input sound and the microplasma which forms at the moment of sonoluminescence places bounds on the process, whereby the gas is ionized. Detailed pulsed Mie scattering measurements of the radius versus time for a xenon bubble in sulfuric acid provide a complete characterization of the hydrodynamics and minimum radius. For a range of emission intensities, the blackbody spectrum emitted during collapse matches the minimum bubble radius, implying opaque conditions are attained. This requires a degree of ionization >36%. Analysis reveals only 2.1±0.6  eV/atom of energy available during light emission. In order to unbind enough charge, collective processes must therefore reduce the ionization potential by at least 75%. We interpret this as evidence that a phase transition to a highly ionized plasma is occurring during sonoluminescence.

  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, 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...

  3. 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...

  4. 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...

  5. 46 CFR 184.220 - Cooking equipment.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping 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...

  6. Measurement of the branching fraction and charge asymmetry of the decay B{sup +}{yields}D{sup +}D{sup 0} and search for B{sup 0}{yields}D{sup 0}D{sup 0}

    SciTech Connect

    Adachi, I.; Brodzicka, J.; Dalseno, J.; Haba, J.; Hazumi, M.; Iwasaki, Y.; Katayama, N.; Kichimi, H.; Krokovny, P.; Nakao, M.; Nishida, S.; Sakai, Y.; Schuemann, J.; Tanaka, M.; Trabelsi, K.; Tsuboyama, T.; Uehara, S.; Uno, S.; Aihara, H.; Iwasaki, M.

    2008-05-01

    We report an improved measurement of the B{sup +}{yields}D{sup +}D{sup 0} and B{sup 0}{yields}D{sup 0}D{sup 0} decays based on 657x10{sup 6} BB events collected with the Belle detector at KEKB. We measure the branching fraction and charge asymmetry for the B{sup +}{yields}D{sup +}D{sup 0} decay: B(B{sup +}{yields}D{sup +}D{sup 0})=(3.85{+-}0.31{+-}0.38)x10{sup -4} and A{sub CP}(B{sup +}{yields}D{sup +}D{sup 0})=0.00{+-}0.08{+-}0.02, where the first error is statistical and the second is systematic. We also set the upper limit for the B{sup 0}{yields}D{sup 0}D{sup 0} decay: B(B{sup 0}{yields}D{sup 0}D{sup 0})<0.43x10{sup -4} at 90% CL.

  7. Cook-chill, cook-freeze, cook-hold, sous vide: risks for hospital patients?

    PubMed

    Wilkinson, P J; Dart, S P; Hadlington, C J

    1991-06-01

    Changes in eating habits and developments in food technology are occurring at the same time as an upward trend in foodborne infection in Britain. Vulnerable people such as the elderly and hospital patients are increasingly likely to consume food produced by new systems such as 'cook-chill' and 'cuisson sous vide'. The microbiological hazards of these systems are assessed as negligible, provided that production is controlled by appropriate methods such as the hazard analysis critical control point (HACCP) approach. The occurrence and control of bacterial contamination in a hospital cook-chill system is reviewed in this context. PMID:1679787

  8. Cook-chill, cook-freeze, cook-hold, sous vide: risks for hospital patients?

    PubMed

    Wilkinson, P J; Dart, S P; Hadlington, C J

    1991-06-01

    Changes in eating habits and developments in food technology are occurring at the same time as an upward trend in foodborne infection in Britain. Vulnerable people such as the elderly and hospital patients are increasingly likely to consume food produced by new systems such as 'cook-chill' and 'cuisson sous vide'. The microbiological hazards of these systems are assessed as negligible, provided that production is controlled by appropriate methods such as the hazard analysis critical control point (HACCP) approach. The occurrence and control of bacterial contamination in a hospital cook-chill system is reviewed in this context.

  9. 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.

  10. A Slice of Solar Cooking.

    ERIC Educational Resources Information Center

    Galus, Pamela

    2003-01-01

    Presents an inquiry activity in which students design a solar cooking apparatus. Students are also asked to write a paragraph that explains the ways in which science knowledge helped them in the design of their cooker. Includes a grading rubric. (SOE)

  11. Captain James Cook's antimony cup.

    PubMed

    McCallum, R I

    2001-12-01

    Medicinal cups made of pure antimony metal were once common but are now rare and only about ten have been described. An unusual cup which belonged to Captain James Cook, the explorer, which has not previously been reported in the medical literature is described here. PMID:11958223

  12. Neutron spectrum and yield of the Hiroshima A-bomb deduced from radionuclide measurements at one location.

    PubMed

    Rühm, W; Kato, K; Korschinek, G; Morinaga, H; Nolte, E

    1995-07-01

    In this paper measurements of the radionuclides of 36Cl, 41Ca, 60Co, 152Eu and 154Eu in samples from Hiroshima, which were exposed to neutrons of the A-bomb explosion, are interpreted. In order to calculate the neutron spectrum at the sample site, neutron transport calculations using Monte Carlo techniques were carried out. Activation profiles in a granite mock-up irradiated with reactor neutrons could be reproduced by this method using DS86 input parameters. The calculated neutron spectrum at the sample site for non-thermal neutrons is identical to that obtained in DS86, but contains some 50% more thermal neutrons. The influence of parameters like soil composition, source terms and air humidity on the activation of these radioisotopes is discussed. The granite-covered earth at the sample site, for example, hardens the spectrum in comparison with DS86 values. Even when using a fission spectrum pointing downward and neglecting air humidity one cannot explain our 36Cl measurements. If the effective thermal neutron fluences, that have a similar ratio of resonance integral to thermal neutron capture cross sections obtained from 36Cl, 41Ca and 152Eu, are averaged, a bomb yield of about 16 kt is deduced in agreement with a bomb yield of (15 +/- 3) kt estimated in DS86.

  13. 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.

  14. 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.

  15. A measurement of the muon-induced neutron yield in lead at a depth of 2850 m water equivalent

    SciTech Connect

    Reichhart, L.; Ghag, C.; Lindote, A.; Chepel, V.; DeViveiros, L.; Lopes, M. I.; Neves, F.; Pinto da Cunha, J.; Silva, C.; Solovov, V. N.; Akimov, D. Yu.; Belov, V. A.; Burenkov, A. A.; Kobyakin, A. S.; Kovalenko, A. G.; Stekhanov, V. N.; Araújo, H. M.; Bewick, A.; Currie, A.; Horn, M.; and others

    2013-08-08

    We present results from the measurement of the neutron production rate in lead by high energy cosmic-ray muons at a depth of 2850 m water equivalent (mean muon energy of 260 GeV). A tonne-scale highly segmented plastic scintillator detector was utilised to detect both the energy depositions from the traversing muons as well as the delayed radiative capture signals of the induced neutrons. Complementary Monte Carlo simulations reproduce well the distributions of muons and detected muon-induced neutrons. Absolute agreement between simulation and data is of the order of 25%. By comparing the measured and simulated neutron capture rates a neutron yield in pure lead of (5.78{sub −0.28}{sup +0.21})×10{sup −3} neutrons/muon/(g/cm{sup 2}) has been obtained.

  16. 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.

  17. Effect of cooking bag and netting packaging on the quality of pork ham during water cooking.

    PubMed

    Cheng, Qiaofen; Sun, Da-Wen

    2007-02-01

    As a preliminary test for combining water cooking with vacuum cooling in soup of pork ham, three package treatments were designed to study the effect of cooking bag and netting on the quality of water cooked ham, i.e. ham cooked with a cooking bag and without a cooking bag (single netting and double netting). For treatments without a cooking bag, the results indicated that there was no significant superiority of ham cooked with double netting compared with ham cooked with single netting on the processing efficiency and quality characteristics. Although the hams cooked with a bag performed better in some chemical retentions and pigment, the water contents were significantly lower than those hams cooked in single netting (P<0.05), and there was a higher shrinkage tendency compared with the hams cooked without a bag. For the processing characteristics and texture properties of pork ham, there were no significant differences observed among the treatments with and without a cooking bag in terms of the combined effect of cooking and cooling (P>0.05). By considering the safety, convenience, cost, and the recovery effect on the quality changes of ham during vacuum cooling in soup, cooking with single netting is a better choice for future research.

  18. 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.

  19. 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

  20. Characterization of Cooking-Related Aerosols

    NASA Astrophysics Data System (ADS)

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

    2010-12-01

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

  1. Prevalence and socio-demographic correlates of time spent cooking by adults in the 2005 UK Time Use Survey. Cross-sectional analysis☆

    PubMed Central

    Adams, Jean; White, Martin

    2015-01-01

    This study aimed to document the prevalence and socio-demographic correlates of time spent cooking by adults in the 2005 UK Time-Use Survey. Respondents reported their main activities, in 10 minute slots, throughout one 24 hour period. Activities were coded into 30 pre-defined codes, including ‘cooking, washing up’. Four measures of time spent cooking were calculated: any time spent cooking, 30 continuous minutes spent cooking, total time spent cooking, and longest continuous time spent cooking. Socio-demographic correlates were: age, employment, social class, education, and number of adults and children in the household. Analyses were stratified by gender. Data from 4214 participants were included. 85% of women and 60% of men spent any time cooking; 60% of women and 33% of men spent 30 continuous minutes cooking. Amongst women, older age, not being in employment, lower social class, greater education, and living with other adults or children were positively associated with time cooking. Few differences in time spent cooking were seen in men. Socio-economic differences in time spent cooking may have been overstated as a determinant of socio-economic differences in diet, overweight and obesity. Gender was a stronger determinant of time spent cooking than other socio-demographic variables. PMID:26004671

  2. Prevalence and socio-demographic correlates of time spent cooking by adults in the 2005 UK Time Use Survey. Cross-sectional analysis.

    PubMed

    Adams, Jean; White, Martin

    2015-09-01

    This study aimed to document the prevalence and socio-demographic correlates of time spent cooking by adults in the 2005 UK Time-Use Survey. Respondents reported their main activities, in 10 minute slots, throughout one 24 hour period. Activities were coded into 30 pre-defined codes, including 'cooking, washing up'. Four measures of time spent cooking were calculated: any time spent cooking, 30 continuous minutes spent cooking, total time spent cooking, and longest continuous time spent cooking. Socio-demographic correlates were: age, employment, social class, education, and number of adults and children in the household. Analyses were stratified by gender. Data from 4214 participants were included. 85% of women and 60% of men spent any time cooking; 60% of women and 33% of men spent 30 continuous minutes cooking. Amongst women, older age, not being in employment, lower social class, greater education, and living with other adults or children were positively associated with time cooking. Few differences in time spent cooking were seen in men. Socio-economic differences in time spent cooking may have been overstated as a determinant of socio-economic differences in diet, overweight and obesity. Gender was a stronger determinant of time spent cooking than other socio-demographic variables.

  3. 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.

  4. Changes in glucosinolate concentrations, myrosinase activity, and production of metabolites of glucosinolates in cabbage (Brassica oleracea Var. capitata) cooked for different durations.

    PubMed

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

    2006-10-01

    In cabbage, glucosinolates such as sinigrin are hydrolyzed by plant myrosinase to allyl isothiocyanate (AITC), allyl cyanide, and, in the presence of an epithiospecifier protein, 1-cyano-2,3-epithiopropane (CEP). Isothiocyanates have been implicated in the cancer-protective effects of Brassica vegetables. The effect of processing on the hydrolysis of glucosinolates was investigated in cabbage. Cabbage was steamed or microwaved for six time durations over 7 min. Glucosinolate concentrations were slightly reduced after microwave cooking (P < 0.001) but were not influenced after steaming (P < 0.05). Myrosinase activity was effectively lost after 2 min of microwave cooking and after 7 min of steaming. Hydrolysis of residual glucosinolates following cooking yielded predominantly CEP at short cooking durations and AITC at longer durations until myrosinase activity was lost. Lightly cooked cabbage produced the highest yield of AITC on hydrolysis in vitro, suggesting that cooking Brassica vegetables for a relatively short duration may be desirable from a health perspective.

  5. Measurement of ep {yields} e{prime}p{pi}{sup +}{pi}{sup -} and Baryon Resonance Analysis

    SciTech Connect

    Marco Ripani; et. Al.

    2003-07-01

    The cross section for the reaction ep {yields} e{prime}p{pi}{sup +}{pi}{sup -} was measured in the resonance region for 1.4 < W < 2.1 GeV and 0.5 < Q{sup 2} < 1.5 GeV{sup 2}/c{sup 2} using the CLAS detector at Jefferson Laboratory. The data shows resonant structures not visible in previous experiments. The comparison of our data to a phenomenological prediction using available information on N* and {Delta} states shows an evident discrepancy. A better description of the data is obtained either by a sizeable change of the properties of the P{sub 13}(1720) resonance or by introducing a new baryon state, not reported in published analyses.

  6. New prospects in solar cooking

    SciTech Connect

    Grupp, M.; Klingshirn, A.

    1992-12-31

    Two studies have been completed recently for Gesellschaft fur Technische Zusammenarbeit and German Appropriate Technology Exchange. The first of these studies contains the following: a classification scheme for solar cookers according to collector type, heat transfer mechanism, and type of use; an assessment of the potential interest of different cooker concepts; a catalogue of 160 different solar cookers that have been tested and/or used in the field. The second study highlights the potential advantages of multi-energy (solar plus back-up) cooking and analyzes its particular boundary conditions. A choice of possible concepts for use in institutions is presented. Particular attention is paid to the problem of efficient heat transfer into removable cooking vessels. Social and cultural factors concerning the acceptance of new technologies are also discussed.

  7. Measurement of spin correlation coefficients in p(vector sign)p(vector sign){yields}d{pi}{sup +}

    SciTech Connect

    Przewoski, B. v.; Balewski, J. T.; Doskow, J.; Meyer, H. O.; Pollock, R. E.; Rinckel, T.; Thoerngren-Engblom, P.; Wellinghausen, A.; Haeberli, W.; Lorentz, B.

    2000-06-01

    The spin correlation coefficent combinations A{sub xx}+A{sub yy} and A{sub xx}-A{sub yy}, the spin correlation coefficients A{sub xz} and A{sub zz}, and the analyzing power were measured for p(vector sign)p(vector sign){yields}d{pi}{sup +} between center-of-mass angles 25 degree sign {<=}{theta}{<=}65 degree sign at beam energies of 350.5, 375.0, and 400.0 MeV. The experiment was carried out with a polarized internal target and a stored, polarized beam. Nonvertical beam polarization needed for the measurement of A{sub zz} was obtained by the use of solenoidal spin rotators. Near threshold, only a few partial waves contribute, and pion s and p waves dominate with a possible small admixture of d waves. Certain combinations of the observables reported here are a direct measure of these d waves. The d-wave contributions are found to be negligible even at 400.0 MeV. (c) 2000 The American Physical Society.

  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. 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. PMID:25308337

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

    PubMed Central

    Gokhale, Aditya S.; Mahoney, Raymond R.

    2014-01-01

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

  11. 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.

  12. 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.

  13. 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.

  14. 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. PMID:22128885

  15. 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). PMID:25349365

  16. 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

  17. 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.

  18. 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.

  19. 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

  20. Usability analysis of industrial cooking equipment.

    PubMed

    Calado, Alexana Vilar Soares; Soares, Marcelo Márcio

    2012-01-01

    This paper refers to the comparative study of the equipment used for cooking in commercial of kitchens restaurants that use the system of traditional cooking and those ones which use the system called smart cooking (combination oven). The study investigates the usability issues concerning to the two systems, analyzing comparatively the aspects related to anthropometry, dimensional variables, the use of the product and also the product safety, as well as issues of information related to operation of the new concepts of cooking in intelligent systems.

  1. 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.

  2. 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.

  3. 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.

  4. Measurement of the Dipion Mass Spectrum in X(3872){yields}J/{psi}{pi}{sup +}{pi}{sup -} Decays

    SciTech Connect

    Abulencia, A.; Budd, S.; Chu, P.H.; Ciobanu, C.I.; Errede, D.; Errede, S.; Gerberich, H.; Grundler, U.; Junk, T.R.; Kraus, J.; Liss, T.M.; Marino, C.; Pitts, K.; Rogers, E.; Taffard, A.; Veramendi, G.; Vickey, T.; Zhang, X.; Acosta, D.; Cruz, A.

    2006-03-17

    We measure the dipion mass spectrum in X(3872){yields}J/{psi}{pi}{sup +}{pi}{sup -} decays using 360 pb{sup -1} of pp collisions at {radical}(s)=1.96 TeV collected with the CDF II detector. The spectrum is fit with predictions for odd C-parity ({sup 3}S{sub 1}, {sup 1}P{sub 1}, and {sup 3}D{sub J}) charmonia decaying to J/{psi}{pi}{sup +}{pi}{sup -}, as well as even C-parity states in which the pions are from {rho}{sup 0} decay. The latter case also encompasses exotic interpretations, such as a D{sup 0}D*{sup 0} molecule. Only the {sup 3}S{sub 1} and J/{psi}{rho} hypotheses are compatible with our data. Since {sup 3}S{sub 1} is untenable on other grounds, decay via J/{psi}{rho} is favored, which implies C=+1 for the X(3872). Models for different J/{psi}-{rho} angular momenta L are considered. Flexibility in the models, especially the introduction of {rho}-{omega} interference, enables good descriptions of our data for both L=0 and 1.

  5. 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.

  6. Exploring Divergent Volatility Properties from Yield and Thermodenuder Measurements of Secondary Organic Aerosol from α-Pinene Ozonolysis.

    PubMed

    Saha, Provat K; Grieshop, Andrew P

    2016-06-01

    There are large uncertainties in the parameters dictating the gas-particle partitioning of secondary organic aerosols (SOA), although this process has major influences on their atmospheric lifecycle. Here, we extract parameters that describe the partitioning of SOA from α-pinene ozonolysis using measurements from a dual-thermodenuder (TD) system that constrains both the equilibrium and the kinetic properties that dictate SOA phase partitioning. Parallel TDs that vary in temperature and residence time were used with an evaporation-kinetics model to extract parameter values. An evaporation coefficient of an order of 0.1 best describes the observed evaporation, suggesting equilibration time scales of atmospheric SOA on the order of minutes to hours. A total of 20-40% of SOA mass consists of low-volatility material (saturation concentration of <0.3 μg m(-3)) in the TD-derived SOA volatility distribution. While distinct from existing parametrizations from aerosol growth experiments, derived values are consistent with recent observations of slow room-temperature evaporation of SOA and contributions from extremely low volatility organic compounds formed during α-pinene ozonolysis. The volatility parameters thus determined suggest that SOA yields and enthalpies of evaporation are substantially higher, and products less volatile, than is currently assumed in atmospheric models. These results will help improve the representation of SOA in air-quality and climate models. PMID:27144815

  7. 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. PMID:16344524

  8. [Denaturation of egg antigens by cooking].

    PubMed

    Watanabe, Hiroko; Akaboshi, Chie; Sekido, Haruko; Tanaka, Kouki; Tanaka, Kazuko; Shimojo, Naoki

    2012-01-01

    Changes in egg protein contents by cooking were measured with an ELISA kit using Tris-HCl buffer in model foods including cake, meatballs, pasta and pudding made with whole egg, egg-white and egg-yolk. The egg protein contents were lowest in the deep-fried model foods of cakes and meatballs. Ovalbumin (OVA) was undetectable (<1 µg/g) and ovomucoid (OVM) was lowest in pouched meatballs, suggesting that processing temperature and uniform heat-treatment affect the detection of egg protein. Furthermore, egg protein contents were below 6 µg/g in the pouched meatballs and pasta made with egg-yolk, and OVA and OVM were not detected by Western blotting analysis with human IgE from patients' serum. On the other hand, processed egg proteins were detected with an ELISA kit using a surfactant and reductant in the extract buffer.

  9. 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.

  10. 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.

  11. 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...

  12. 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…

  13. PCBs and other xenobiotics in raw and cooked carp

    SciTech Connect

    Zabik, M.E.; Merrill, C.; Zabik, M.J.

    1982-06-01

    The effect of cooking on PCBs and DDT compounds was determined in fillets from carp ranging from 3.0 to 4.9 Kg. Cooking methods included were: poaching, roasting, deep fat frying, charbroiling and cooking by microwave. (JMT)

  14. Measurement of fission products yields in the quasi-mono-energetic neutron-induced fission of 232Th

    NASA Astrophysics Data System (ADS)

    Naik, H.; Mukherji, Sadhana; Suryanarayana, S. V.; Jagadeesan, K. C.; Thakare, S. V.; Sharma, S. C.

    2016-08-01

    The cumulative yields of various fission products in the 232Th(n, f) reaction at average neutron energies of 5.42, 7.75, 9.35 and 12.53 MeV have been determined by using an off-line γ-ray spectrometric technique. The neutron beam was produced from the 7Li(p, n) reaction by using the proton energies of 7.8, 12, 16 and 20 MeV. The mass chain yields were obtained from the cumulative fission yields by using the charge distribution correction of medium energy fission. The fine structure in the mass yield distribution was interpreted from the point of nuclear structure effect. On the other hand, the higher yield around mass number 133-134 and 143-144 as well as their complementary products were explained based on the standard I and standard II asymmetric mode of fission. From the mass yield data, the average value of light mass (), heavy mass (), the average number of neutrons (< ν >) and the peak-to-valley (P / V) ratios at different neutron energies of present work and literature data were obtained in the 232Th(n, f) reaction. The different parameters of the mass yield distribution in the 232Th(n, f) reaction were compared with the similar data in the 232Th(γ, f) reaction at comparable excitation energy and a surprising difference was observed.

  15. 46 CFR 121.220 - Cooking equipment.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 4 2010-10-01 2010-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) SMALL PASSENGER VESSELS CARRYING MORE THAN 150 PASSENGERS OR WITH OVERNIGHT ACCOMMODATIONS FOR MORE THAN 49 PASSENGERS VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating...

  16. Factors influencing internal color of cooked meats.

    PubMed

    Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

    2016-10-01

    This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. PMID:27131513

  17. 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...

  18. Factors influencing internal color of cooked meats.

    PubMed

    Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

    2016-10-01

    This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety.

  19. Men can cook! Development, implementation, and evaluation of a senior men's cooking group.

    PubMed

    Keller, Heather H; Gibbs, Aime; Wong, Sharon; Vanderkooy, Patricia D; Hedley, Margaret

    2004-01-01

    This study reports on the process and outcome evaluation of a community-based nutrition and cooking education program for senior men. As part of Evergreen Action Nutrition, a community-organized, nutrition education program, a registered dietitian led a Men's Cooking Group in a seniors' recreation facility. Written questionnaires were completed by most of the men (n = 19) at the beginning and end of the evaluation year, and ten men participated in personal key informant interviews. The majority of participants gained cooking confidence, increased their cooking activities at home, developed healthy cooking skills, and improved cooking variety through the program. The men also identified social benefits to the program. Overall, this preliminary evaluation suggests that community-based nutrition and cooking education for older men is a beneficial nutrition education activity.

  20. Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins.

    PubMed

    Farouk, M M; Wieliczko, K; Lim, R; Turnwald, S; Macdonald, G A

    2002-05-01

    In the first trial, m. semitendinosus and m. biceps femoris were held at 0, 10 and 35 °C until they entered rigor, and in the second trial, minced m. semitendinosus was washed in water for 15, 30, 45 or 60 min. The samples from both the trials were then used to make a finely comminuted sausage batter. Soluble sarcoplasmic protein (SSP) levels decreased with increasing rigor temperature (P < 0.05) or washing (P < 0.01). Cooked batter shear stress was not affected by SSP level, but batter shear strain decreased with the decreasing SSP level associated with an increasing rigor temperature (P < 0.05) or washing (P < 0.01). Reducing the SSP content lowered the cook yield (P < 0.05) and emulsion stability (P < 0.01) of the batter from the washed samples compared to that of controls. The results suggest that sarcoplasmic proteins are important in determining the strain values (cohesiveness) of cooked sausage batter.

  1. Petroleum geology of Cook Inlet Basin: an exploration model

    SciTech Connect

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

    1981-06-01

    The potential of Cook Inlet for oil, evaluated with respect to the reservoir rocks encountered in the COST well and the relation of west-flank fields to the oil system, is discussed. The hydrocarbon potential is highest where Tertiary or Cretaceous reservoir rocks truncate Middle Jurassic source rocks. Several lines of evidence suggest that Middle Jurassic rocks are a possible source of all the commercially important oil in the Cook Inlet basin. Nonmarine Tertiary rocks are tentatively eliminated as possible oil source rocks because they are thermally immature and because they contain a coaly type of organic matter that does not yield liquid hydrocarbons efficiently upon pyrolysis. Cretaceous rocks are also tentatively eliminated as possible source rocks because of their inadequate organic richness and thermal immaturity. Only Middle Jurassic rocks contain adequate amounts of thermally mature, oil-prone organic matter and extractable hydrocarbons that both chemically and isotopically resemble Cook Inlet oil. The petroleum in west-flank oil fields first concentrated in a large stratigraphic trap in Tertiary rocks at the end of Miocene time. Pliocene and Pleistocene deformation caused secondary migration of this oil into present structural accumulations. (JMT)

  2. 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.

  3. 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

    NASA Astrophysics Data System (ADS)

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

    2013-09-01

    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.

  4. Solar cooking experiments with different foods

    SciTech Connect

    Devadas, R.P.; Jagadeesan, G.

    1992-12-31

    This paper describes studies with a variety of solar cookers at Avinashilingam Deemed University, India. The objective of the studies was to determine the following: the time needed for cooking various foods; the amount of fuel conserved; and suitable menus for use with the cooker. It was concluded that, on bright sunny days, the solar cooker can be used satisfactorily for preparing cereals, legumes, vegetables, roots and tubers, bakery items, eggs and groundnuts. Inadequate and intermittent sunshine, fluctuation in wind velocity, clouds, rain and other environmental factors could affect the solar intensity which, in turn, would affect the cooking time. The palatability of solar cooked items was satisfactory when compared to items cooked using firewood, kerosene or gas. Among the various solar cooking devices, the box type cookers were found to have advantages over the basket type due to convenience in handling. However, it is not possible to prepare certain items commonly used in India using the box type cookers.

  5. 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.

  6. 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

  7. 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.

  8. 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.

  9. 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. PMID:26485291

  10. 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.

  11. Measurement of the Absolute Branching Fraction of D{sub s}{sup +}{yields}{tau}{sup +}{nu}{sub {tau}} Decay

    SciTech Connect

    Ecklund, K. M.; Love, W.; Savinov, V.; Lopez, A.; Mendez, H.; Ramirez, J.; Ge, J. Y.; Miller, D. H.; Shipsey, I. P. J.; Xin, B.; Adams, G. S.; Anderson, M.; Cummings, J. P.; Danko, I.; Hu, D.; Moziak, B.; Napolitano, J.; He, Q.; Insler, J.; Muramatsu, H.

    2008-04-25

    Using a sample of tagged D{sub s}{sup +} decays collected near the D{sub s}*{sup {+-}}D{sub s}{sup {+-}} peak production energy in e{sup +}e{sup -} collisions with the CLEO-c detector, we study the leptonic decay D{sub s}{sup +}{yields}{tau}{sup +}{nu}{sub {tau}} via the decay channel {tau}{sup +}{yields}e{sup +}{nu}{sub e}{nu}{sub {tau}}. We measure B(D{sub s}{sup +}{yields}{tau}{sup +}{nu}{sub {tau}})=(6.17{+-}0.71{+-}0.34)%, where the first error is statistical and the second systematic. Combining this result with our measurements of D{sub s}{sup +}{yields}{mu}{sup +}{nu}{sub {mu}} and D{sub s}{sup +}{yields}{tau}{sup +}{nu}{sub {tau}} (via {tau}{sup +}{yields}{pi}{sup +}{nu}{sub {tau}}), we determine f{sub D{sub s}}=(274{+-}10{+-}5) MeV.

  12. Peach skin powder inhibits oxidation in cooked turkey meat.

    PubMed

    Zhang, Y; Han, I; Bridges, W C; Dawson, P L

    2016-10-01

    The objective of this study was to measure the antioxidant activity of peach skin and test the antioxidant effect of peach skin powder on cooked ground turkey meat during 12 d of refrigerated storage. Antioxidant activity of 3 cultivars of peaches grown in South Carolina was first evaluated by 3 antioxidant assays. The peach variety O'Henry showed the greatest antioxidant effect and therefore was used for further study. Two levels of peach skin powder (0.5%, 1%) and 0.01% butylated hydroxylanisole (BHA) were applied to ground turkey meat. Oxidation of cooked turkey meat was measured by detection of hexanal using gas chromatography-mass spectrometry. Results indicated that all levels of peach skin powder used in this study had an antioxidant effect on ground turkey with a greater effect at the higher concentration. O'Henry peach skin powder was as effective as BHA in preventing oxidation at the levels tested. PMID:27252372

  13. Ultrafine particles, and PM 2.5 generated from cooking in homes

    NASA Astrophysics Data System (ADS)

    Wan, Man-Pun; Wu, Chi-Li; Sze To, Gin-Nam; Chan, Tsz-Chun; Chao, Christopher Y. H.

    2011-11-01

    Exposure to airborne particulate matters (PM) emitted during cooking can lead to adverse health effects. An understanding of the exposure to PM during cooking at home provides a foundation for the quantification of possible health risks. The concentrations of airborne particles covering the ultrafine (14.6-100 nm) and accumulation mode (100-661.2 nm) size ranges and PM 2.5 (airborne particulate matters smaller than 2.5 μm in diameter) during and after cooking activities were measured in 12 naturally ventilated, non-smoking homes in Hong Kong, covering a total of 33 cooking episodes. The monitored homes all practiced Chinese-style cooking. Cooking elevated the average number concentrations of ultrafine particles (UFPs) and accumulation mode particles (AMPs) by 10 fold from the background level in the living room and by 20-40 fold in the kitchen. PM 2.5 mass concentrations went up to the maximum average of about 160 μg m -3 in the kitchen and about 60 μg m -3 in the living room. Cooking emitted particles dispersed quickly from the kitchen to the living room indicating that the health impact is not limited to occupants in the kitchen. Particle number and mass concentrations remained elevated for 90 min in the kitchen and for 60 min in the living room after cooking. Particles in cooking emissions were mainly in the ultrafine size range in terms of the number count while AMPs contributed to at least 60% of the surface area concentrations in the kitchen and 73% in the living room. This suggests that AMPs could still be a major health concern since the particle surface area concentration is suggested to have a more direct relationship with inhalation toxicity than with number concentration. Particle number concentration (14.6-661.2 nm) in the living room was about 2.7 times that in the outdoor environment, suggesting that better ventilation could help reduce exposure.

  14. Inflammatory Markers in Blood and Exhaled Air after Short-Term Exposure to Cooking Fumes

    PubMed Central

    Svedahl, Sindre Rabben

    2013-01-01

    Objectives: Cooking fumes contain aldehydes, alkanoic acids, polycyclic aromatic hydrocarbons, and heterocyclic compounds. The inhalation of cooking fumes entails a risk of deleterious health effects. The aim of this study was to see if the inhalation of cooking fumes alters the expression of inflammatory reactions in the bronchial mucosa and its subsequent systemic inflammatory response in blood biomarkers. Methods: Twenty-four healthy volunteers stayed in a model kitchen on two different occasions for 2 or 4h. On the first occasion, there was only exposure to normal air, and on the second, there was exposure to controlled levels of cooking fumes. On each occasion, samples of blood, exhaled air, and exhaled breath condensate (EBC) were taken three times in 24h and inflammatory markers were measured from all samples. Results: There was an increase in the concentration of the d-dimer in blood from 0.27 to 0.28mg ml–1 on the morning after exposure to cooking fumes compared with the levels the morning before (P-value = 0.004). There was also a trend of an increase in interleukin (IL)-6 in blood, ethane in exhaled air, and IL-1β in EBC after exposure to cooking fumes. In a sub-analysis of 12 subjects, there was also an increase in the levels of ethane—from 2.83 parts per billion (ppb) on the morning before exposure to cooking fumes to 3.53 ppb on the morning after exposure (P = 0.013)—and IL-1β—from 1.04 on the morning before exposure to cooking fumes to 1.39 pg ml–1 immediately after (P = 0.024). Conclusion: In our experimental setting, we were able to unveil only small changes in the levels of inflammatory markers in exhaled air and in blood after short-term exposure to moderate concentrations of cooking fumes. PMID:23179989

  15. Observation of B{sub s}{sup 0}{yields}{psi}(2S){phi} and Measurement of the Ratio of Branching Fractions B(B{sub s}{sup 0}{yields}{psi}(2S){phi})/B(B{sub s}{sup 0}{yields}J/{psi}{phi})

    SciTech Connect

    Abulencia, A.; Budd, S.; Chu, P.H.; Ciobanu, C.I.; Errede, D.; Errede, S.; Gerberich, H.; Grundler, U.; Junk, T.R.; Kraus, J.; Marino, C.; Pitts, K.; Rogers, E.; Taffard, A.; Veramendi, G.; Zhang, X.; Acosta, D.; Cruz, A.; Field, R.; Group, R.C.

    2006-06-16

    We report the first observation of B{sub s}{sup 0}{yields}{psi}(2S){phi} decay in pp collisions at {radical}(s)=1.96 TeV using 360 pb{sup -1} of data collected by the CDF II detector at the Fermilab Tevatron. We observe 20.2{+-}5.0 and 12.3{+-}4.1 B{sub s}{sup 0}{yields}{psi}(2S){phi} candidates, in {psi}(2S){yields}{mu}{sup +}{mu}{sup -} and {psi}(2S){yields}J/{psi}{pi}{sup +}{pi}{sup -} decay modes, respectively. We present a measurement of the relative branching fraction B(B{sub s}{sup 0}{yields}{psi}(2S){phi})/B(B{sub s}{sup 0}{yields}J/{psi}{phi})=0.52{+-}0.13(stat){+-}0.04= (syst){+-}0.06(BR) using the {psi}(2S){yields}{mu}{sup +}{mu}{sup -} decay mode.

  16. 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.

  17. 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. PMID:26524113

  18. 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.

  19. 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)

  20. Source strengths of ultrafine and fine particles due to cooking with a gas stove.

    PubMed

    Wallace, Lance A; Emmerich, Steven J; Howard-Reed, Cynthia

    2004-04-15

    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 used to calculate particle counts in 124 size bins from 0.01 to 2.5 microm. Data were collected at 5 min intervals for 18 months in an occupied house. Tracer gas measurements were made every 10 min in each of 10 rooms of the house to establish air change rates. Cooking episodes (N = 44) were selected meeting certain criteria (high concentrations, no concurrent indoor sources, long smooth decay curves), and the number and volume of particles produced were determined for each size category. For each episode, the particle decay rate was determined and used to determine the source strength for each size category. The selected cooking episodes (mostly frying) were capable of producing about 10(14) particles over the length of the cooking period (about 15 min), more than 90% of them in the ultrafine (< 0.1 microm) range, with an estimated whole-house volume concentration of 50 (microm/cm)3. More than 60% of this volume occurred in the 0.1-0.3 microm range. Frying produced peak numbers of particles at about 0.06 microm, with a secondary peak at 0.01 microm. The peak volume occurred at a diameter of about 0.16 microm. Since the cooking episodes selected were biased toward higher concentrations, the particle concentrations measured during about 600 h of morning and evening cooking over a full year were compared to concentrations measured during noncooking periods at the same times. Cooking was capable of producing more than 10 times the ultrafine particle number observed during noncooking periods. Levels of PM2.5 were increased during cooking by a factor of 3. Breakfast cooking (mainly heating water for coffee and using an electric toaster) produced concentrations about half those produced from more

  1. Observation of B{sub s}{sup 0{yields}}D{sub s}*{sup -{pi}+} and B{sub s}{sup 0{yields}}D{sub s}{sup (*)-{rho}+} and Measurement of the B{sub s}{sup 0{yields}}D{sub s}*{sup -{rho}+} Longitudinal Polarization Fraction

    SciTech Connect

    Louvot, R.; Schneider, O.; Bay, A.; Vervink, K.; Aushev, T.; Arinstein, K.; Bondar, A.; Eidelman, S.; Poluektov, A.; Shebalin, V.; Zyukova, O.; Bakich, A. M.; McOnie, S.; Varvell, K. E.; Yabsley, B. D.; Balagura, V.; Danilov, M.; Pakhlov, P.; Pakhlova, G.; Barberio, E.

    2010-06-11

    First observations of the B{sub s}{sup 0{yields}}D{sub s}*{sup -{pi}+}, B{sub s}{sup 0{yields}}D{sub s}{sup -{rho}+} and B{sub s}{sup 0{yields}}D{sub s}*{sup -{rho}+} decays are reported together with measurements of their branching fractions: B(B{sub s}{sup 0{yields}}D{sub s}*{sup -{pi}+})=[2.4{sub -0.4}{sup +0.5}(stat){+-}0.3(syst){+-} 0.4(f{sub s})]x10{sup -3}, B(B{sub s}{sup 0{yields}}D{sub s}{sup -{rho}+})=[8.5{sub -1.2}{sup +1.3}(stat){+-}1.1(syst){+-}1.3(f{sub s})]x10{sup -3} and B(B{sub s}{sup 0{yields}}D{sub s}*{sup -{rho}+})=[11.9{sub -2.0}{sup +2.2}(stat){+-}1.7(syst){+-}1.8(f{sub s})]x10{sup -3} (f{sub s}=N{sub B{sub s}{sup (*)}B{sub s}{sup (*)}/N{sub bb}}). From helicity-angle distributions, we measured the longitudinal polarization fraction in B{sub s}{sup 0{yields}}D{sub s}*{sup -{rho}+} decays to be f{sub L}(B{sub s}{sup 0{yields}}D{sub s}*{sup -{rho}+})=1.05{sub -0.10}{sup +0.08}(stat){sub -0.04}{sup +0.03}(syst). These results are based on a 23.6 fb{sup -1} data sample collected at the {Upsilon}(5S) resonance with the Belle detector at the KEKB e{sup +}e{sup -} collider.

  2. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.

    PubMed

    Iborra-Bernad, C; García-Segovia, P; Martínez-Monzó, J

    2015-08-01

    In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the application of the sous-vide (90 °C) required longer cooking times than cook-vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β-Carotene extraction increased in carrots with traditional cooking and cook-vide (P < 0.05). Cryo-SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in contact with water, such as traditional cooking and cook-vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous-vide and cook-vide. Sous-vide preserved organelles in the carrot cells, which could explain the lower extraction of β-carotene compared with cook-vide and traditional cooking. Sous-vide cooking of purple-flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β-carotenes availability. For green beans, cook-vide, and sous-vide provided products with higher ascorbic acid content.

  3. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.

    PubMed

    Iborra-Bernad, C; García-Segovia, P; Martínez-Monzó, J

    2015-08-01

    In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the application of the sous-vide (90 °C) required longer cooking times than cook-vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. β-Carotene extraction increased in carrots with traditional cooking and cook-vide (P < 0.05). Cryo-SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in contact with water, such as traditional cooking and cook-vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous-vide and cook-vide. Sous-vide preserved organelles in the carrot cells, which could explain the lower extraction of β-carotene compared with cook-vide and traditional cooking. Sous-vide cooking of purple-flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase β-carotenes availability. For green beans, cook-vide, and sous-vide provided products with higher ascorbic acid content. PMID:26130376

  4. Nonmarine upper cretaceous rocks, Cook Inlet, Alaska

    SciTech Connect

    Magoon, L.B.; Griesbach, F.B.; Egbert, R.M.

    1980-08-01

    A section of Upper Cretaceous (Maestrichtian) nonmarine sandstone, conglomerate, and siltstone with associated coal is exposed near Saddle mountain on the northwest flank of Cook Inlet basin, the only known surface exposure of nonmarine Upper Cretaceous rocks in the Cook Inlet area. The section, at least 83.3 m thick, unconformably overlies the Upper Jurassic Naknek Formation and is unconformably overlain by the lower Tertiary West Foreland Formation. These upper Cretaceous rocks correlate lithologically with the second or deeper interval of nonmarine Upper Cretaceous rocks penetrated in the lower Cook Inlet COST 1 well.

  5. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 20 Employees' Benefits 3 2011-04-01 2011-04-01 false Cooking and eating facilities. 654.413... Cooking and eating facilities. (a) When workers or their families are permitted or required to cook in their individual unit, a space shall be provided and equipped for cooking and eating. Such space...

  6. 20 CFR 654.413 - Cooking and eating facilities.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false Cooking and eating facilities. 654.413... Cooking and eating facilities. (a) When workers or their families are permitted or required to cook in their individual unit, a space shall be provided and equipped for cooking and eating. Such space...

  7. 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.

  8. Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn).

    PubMed

    Li, Shuyi; Li, Xiaojin; Lamikanra, Olusola; Luo, Qing; Liu, Zhiwei; Yang, Jun

    2017-02-01

    The effects of boiling and steaming on lotus root volatile compounds and some of its physicochemical properties were determined. A total of 52 compounds identified in the raw tuber by GC-MS were a combination of the rhizome's native compounds and those from the soil and water environment, and are predominantly a mixture of straight chain and cyclic alkanes, and aromatic hydrocarbons. Boiling increased concentrations of most of these compounds, unlike steaming that lowered total volatile components of the tuber. Cooking increased complexity of volatile compounds with the production of new compounds such as methylated derivatives, particularly in steam cooked lotus. Other heat-induced compounds include antioxidants such as butylated hydroxyl compounds and antifungal organic compounds such as dimethyl disulfide. Instrumental texture measurements indicate that the characteristic post-cooked retention of crunchiness in lotus root is likely to be related to retention of its springiness index through the cooking process. PMID:27596426

  9. 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. PMID:26471625

  10. 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.

  11. Effects of User Puff Topography, Device Voltage, and Liquid Nicotine Concentration on Electronic Cigarette Nicotine Yield: Measurements and Model Predictions

    PubMed Central

    Talih, Soha; Balhas, Zainab; Eissenberg, Thomas; Salman, Rola; Karaoghlanian, Nareg; El Hellani, Ahmad; Baalbaki, Rima; Saliba, Najat

    2015-01-01

    Introduction: Some electronic cigarette (ECIG) users attain tobacco cigarette–like plasma nicotine concentrations while others do not. Understanding the factors that influence ECIG aerosol nicotine delivery is relevant to regulation, including product labeling and abuse liability. These factors may include user puff topography, ECIG liquid composition, and ECIG design features. This study addresses how these factors can influence ECIG nicotine yield. Methods: Aerosols were machine generated with 1 type of ECIG cartridge (V4L CoolCart) using 5 distinct puff profiles representing a tobacco cigarette smoker (2-s puff duration, 33-ml/s puff velocity), a slow average ECIG user (4 s, 17 ml/s), a fast average user (4 s, 33 ml/s), a slow extreme user (8 s, 17 ml/s), and a fast extreme user (8 s, 33 ml/s). Output voltage (3.3–5.2 V or 3.0–7.5 W) and e-liquid nicotine concentration (18–36 mg/ml labeled concentration) were varied. A theoretical model was also developed to simulate the ECIG aerosol production process and to provide insight into the empirical observations. Results: Nicotine yields from 15 puffs varied by more than 50-fold across conditions. Experienced ECIG user profiles (longer puffs) resulted in higher nicotine yields relative to the tobacco smoker (shorter puffs). Puff velocity had no effect on nicotine yield. Higher nicotine concentration and higher voltages resulted in higher nicotine yields. These results were predicted well by the theoretical model (R 2 = 0.99). Conclusions: Depending on puff conditions and product features, 15 puffs from an ECIG can provide far less or far more nicotine than a single tobacco cigarette. ECIG emissions can be predicted using physical principles, with knowledge of puff topography and a few ECIG device design parameters. PMID:25187061

  12. Measurements of H/sup 0/ and H/sup +/ ion yields during H/sup -/ acceleration in a 50-MeV linac

    SciTech Connect

    Cho, Y.; Madsen, J.; Shin, S.A.; Stipp, V.

    1981-01-01

    Unlike proton linacs where the only particles that can be transported are protons, an H/sup -/ linac can produce H/sup 0/ and protons by stripping off one or both electrons of H/sup -/ ions during acceleration. We have measured yields of these ions as a function of linac tank pressures.

  13. Measurement of B({upsilon}(5S){yields}B{sub s}{sup (*)}B{sub s}{sup (*)}) using {phi} mesons

    SciTech Connect

    Huang, G. S.; Miller, D. H.; Pavlunin, V.; Sanghi, B.; Shipsey, I. P. J.; Xin, B.; Adams, G. S.; Anderson, M.; Cummings, J. P.; Danko, I.; Napolitano, J.; He, Q.; Insler, J.; Muramatsu, H.; Park, C. S.; Thorndike, E. H.; Yang, F.; Coan, T. E.; Gao, Y. S.; Liu, F.

    2007-01-01

    Knowledge of the B{sub s} decay fraction of the {upsilon}(5S) resonance, f{sub S}, is important for B{sub s} meson studies at the {upsilon}(5S) energy. Using a data sample collected by the CLEO III detector at CESR consisting of 0.423 fb{sup -1} on the {upsilon}(5S) resonance, 6.34 fb{sup -1} on the {upsilon}(4S) and 2.32 fb{sup -1} in the continuum below the {upsilon}(4S), we measure B({upsilon}(5S){yields}{phi}X)=(13.8{+-}0.7{sub -1.5}{sup +2.3})% and B({upsilon}(4S){yields}{phi}X)=(7.1{+-}0.1{+-}0.6)%; the ratio of the two rates is (1.9{+-}0.1{sub -0.2}{sup +0.3}). This is the first measurement of the {phi} meson yield from the {upsilon}(5S). Using these rates, and a model dependent estimate of B(B{sub s}{yields}{phi}X), we determine f{sub S}=(24.6{+-}2.9{sub -5.3}{sup +11.0})%. We also update our previous independent measurement of f{sub S} made using the inclusive D{sub s} yields to now be (16.8{+-}2.6{sub -3.4}{sup +6.7})%, due to a better estimate of the number of hadronic events. We also report the total {upsilon}(5S) hadronic cross section above continuum to be {sigma}(e{sup +}e{sup -}{yields}{upsilon}(5S))=(0.301{+-}0.002{+-}0.039) nb. This allows us to extract the fraction of B mesons as (58.9{+-}10.0{+-}9.2)%, equal to 1-f{sub S}. Averaging the three methods gives a model dependent result of f{sub S}=(21{sub -3}{sup +6})%.

  14. 9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food...

  15. 9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food...

  16. 9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food...

  17. 9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food...

  18. 9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food...

  19. Cook with Heart-Healthy Foods

    MedlinePlus

    ... heart-healthy eating and cooking. Choose the Right Fats – In Moderation! This means limiting foods high in ... and recipes each month. Boost Flavor Without Unhealthy Fats and Salt Look for recipes that use herbs ...

  20. 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)

  1. High Altitude Cooking and Food Safety

    MedlinePlus

    ... Where to Place the Food Thermometer Recommended Internal Temperatures Is egg cookery affected at high altitudes? Is ... atmospheric pressure — affects both the time and the temperature of most everything that's cooked. Where the altitude ...

  2. 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)

  3. Measurement of prompt X-rays in 238U(n,f) from threshold to 400 MeV. Investigation of fission charge yield evolution

    NASA Astrophysics Data System (ADS)

    Granier, T.; Nelson, R. O.; Ethvignot, T.; Devlin, M.; Fotiades, N.; Garrett, P. E.; Younes, W.

    2013-09-01

    Prompt K X-ray emission yields in the fission induced by neutrons on 238U have been measured for the first time for incident energies ranging from below 1MeV up to 400MeV. Results are used to investigate the evolution with incident neutron energy of the fragment elemental distribution and the X-ray emission probability per element. The progressive increase of the symmetric fission probability with neutron energy is observed in qualitative agreement with Wahl systematics for the primary fission fragment charge yields.

  4. 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.

  5. Determination of the Strong Phase in D{sup 0}{yields}K{sup +}{pi}{sup -} Using Quantum-Correlated Measurements

    SciTech Connect

    Rosner, J. L.; Alexander, J. P.; Cassel, D. G.; Duboscq, J. E.; Ehrlich, R.; Fields, L.; Gibbons, L.; Gray, R.; Gray, S. W.; Hartill, D. L.; Heltsley, B. K.; Hertz, D.; Jones, C. D.; Kandaswamy, J.; Kreinick, D. L.; Kuznetsov, V. E.; Mahlke-Krueger, H.; Mohapatra, D.; Onyisi, P. U. E.; Patterson, J. R.

    2008-06-06

    We exploit the quantum coherence between pair-produced D{sup 0} and D{sup 0} in {psi}(3770) decays to study charm mixing, which is characterized by the parameters x and y, and to make a first determination of the relative strong phase {delta} between D{sup 0}{yields}K{sup +}{pi}{sup -} and D{sup 0}{yields}K{sup +}{pi}{sup -}. Using 281 pb{sup -1} of e{sup +}e{sup -} collision data collected with the CLEO-c detector at E{sub cm}=3.77 GeV, as well as branching fraction input and time-integrated measurements of R{sub M}{identical_to}(x{sup 2}+y{sup 2})/2 and R{sub WS}{identical_to}{gamma}(D{sup 0}{yields}K{sup +}{pi}{sup -})/{gamma}(D{sup 0}{yields}K{sup +}{pi}{sup -}) from other experiments, we find cos{delta}=1.03{sub -0.17}{sup +0.31}{+-}0.06, where the uncertainties are statistical and systematic, respectively. By further including other mixing parameter measurements, we obtain an alternate measurement of cos{delta}=1.10{+-}0.35{+-}0.07, as well as xsin{delta}=(4.4{sub -1.8}{sup +2.7}{+-}2.9)x10{sup -3} and {delta}=(22{sub -12-11}{sup +11+9}) deg.

  6. 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.

  7. Measurement of branching fraction and direct CP asymmetry in B{sup 0}{yields}{rho}{sup 0}{pi}{sup 0} decays

    SciTech Connect

    Dragic, J.; Abe, K.; Adachi, I.; Gershon, T.; Haba, J.; Hazumi, M.; Ishikawa, A.; Itoh, R.; Iwasaki, Y.; Katayama, N.; Kichimi, H.; Limosani, A.; Nakao, M.; Nishida, S.; Nozaki, T.; Ozaki, H.; Sakai, Y.; Sarangi, T. R.; Stamen, R.; Tajima, O.

    2006-06-01

    We report a measurement of the branching fraction of the decay B{sup 0}{yields}{rho}{sup 0}{pi}{sup 0}, using 386x10{sup 6} BB pairs collected at the {upsilon}(4S) resonance with the Belle detector at the KEKB asymmetric-energy e{sup +}e{sup -} collider. We detect 51{sub -13}{sup +14} signal events with a significance of 4.2 standard deviations, including systematic uncertainties, and measure the branching fraction to be B(B{sup 0}{yields}{rho}{sup 0}{pi}{sup 0})=(3.12{sub -0.82}{sup +0.88}(stat){+-}0.33(syst){sub -0.6=} 8{sup +0.50}(model))x10{sup -6}. We also perform the first measurement of direct CP violating asymmetry in this mode.

  8. Measurement of isomeric-yield ratios of 109m,gPd and 115m,gCd with 50-, 60-, and 70-MeV bremsstrahlung

    NASA Astrophysics Data System (ADS)

    Rahman, Md. Shakilur; Lee, Manwoo; Kim, Kyung-Sook; Kim, Guinyun; Kim, Eunae; Cho, Moo-Hyun; Shvetshov, Valery; Khue, Pham Duc; Van Do, Nguyen

    2012-04-01

    The isomeric-yield ratios of 109m,gPd and 115m,gCd were measured by the activation method with uncollimated bremsstrahlung beams of 50-, 60-, and 70-MeV generated from an electron linear accelerator at Pohang Accelerator Laboratory. The induced activities in the irradiated foils were measured by the high-resolution γ-ray spectrometric system consisting of a high-purity germanium detector and a multichannel analyzer. The obtained isomeric-yield ratios in the formation of 109m,gPd and 115m,gCd are compared with the corresponding values found in the other experiments and the calculated values based on the statistical model code TALYS. The present results for 109m,gPd and 115m,gCd in this energy region are the first measurement.

  9. Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max).

    PubMed

    Kumari, Shweta; Chang, Sam K C

    2016-07-01

    Soy sprouts possess health benefits and is required to be cooked before consumption. The effects of cooking on the phenolic components and antioxidant properties of soy sprouts with different germination days were investigated. A food-grade cultivar Prosoy with a high protein content was germinated for 1, 2, 3, 5, and 7 d and cooked till palatable for 20, 20, 5, 5, and 7 min, respectively. Total phenolic content (TPC), total flavonoids content (TFC), condensed tannins content (CTC), individual phenolic acids, isoflavones, DPPH, ferric-reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) of raw and cooked sprouts were measured. Cooking caused significant losses in phenolic content and antioxidant activities, and maximum loss was on day 3 > 5 > 7, including TPC (32%, 23%, and 15%), TFC (50%, 44%, and 20%), CTC (73%, 47%, and 12%), DPPH (31%, 15%, and 5%), FRAP (34%, 25%, and 1%), and ORAC (34%, 22%, 32%), respectively. Cooking caused significant losses in most individual phenolic acid, benzoic group, cinnamic group, total phenolic composition, individual isoflavones, and total isoflavones. The losses of phenolic acids such as gallic, protocatechuic, hydroxybenzoic, syringic, chlorogenic, or sinapic acids during cooking were not compensated by the increases in trihydroxybenzoic, vanillic or coumaric acids on certain days of germination. Cooking caused minimal changes in phenolic acid composition of day 1 and 2 sprouts compared to 3, 5, and 7 d sprouts. PMID:27258930

  10. Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking.

    PubMed

    Sammel, L M; Claus, J R

    2006-03-01

    The effects of citric acid (0.15%, 0.3%) and sodium citrate (0.5%, 1.0%) on pink color development in ground turkey following irradiation (0, 2.5, 5.0kGy) were examined. Citric acid and sodium citrate had little effect on pink color when samples were irradiated prior to cooking. In contrast, when samples were cooked prior to irradiation, citric acid (0.3%) and sodium citrate (1.0%) reduced redness as indicated by eliminating a reflectance minimum at approximately 571nm, lessening greater reflectance in the red wavelength region, and preventing greater reducing conditions caused by irradiation. Citric acid significantly reduced pH and yields whereas sodium citrate reduced pH and yields to a lesser extent. Both citric acid and sodium citrate are potential ingredients that can be added during processing to prevent undesirable pink color in precooked irradiated ground turkey and therefore can result in greater acceptance of irradiated products by consumers.

  11. 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

    2015-01-01

    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 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. PMID:25756861

  12. 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.

  13. 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.

  14. 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.

  15. 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

  16. What's Cooking? - Cognitive Training of Executive Function in the Elderly.

    PubMed

    Wang, Man-Ying; Chang, Chien-Yu; Su, Shou-Yi

    2011-01-01

    Executive function involves the efficient and adaptive engagement of the control processes of updating, shifting, and inhibition (Miyake, 2000) to guide behavior toward a goal. It is associated with decrements in many other cognitive functions due to aging (West, 1996; Raz, 2000) with itself particularly vulnerable to the effect of aging (Treitz et al., 2007). Cognitive training in the form of structural experience with executive coordination demands exhibited effective enhancement in the elderly (Hertzog et al., 2008). The current study was thus aimed at the development and evaluation of a training regime for executive function in the elderly. The breakfast cooking task of Craik and Bialystok (2006) was adapted into a multitasking training task in a session (pre-test vs. post-test) by group (control vs. training). In the training condition, participants constantly switched, updated, and planned in order to control the cooking of several foods and concurrently performed a table setting secondary task. Training gains were exhibited on task related measures. Transfer effect was selectively observed on the letter-number sequencing and digit symbol coding test. The cooking training produced short term increase in the efficiency of executive control processing. These effects were interpreted in terms of the process overlap between the training and the transfer tasks.

  17. 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.

  18. 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.

  19. Chemiluminescent photon yields measured in the flame photometric detector on chromatographic peaks containing sulfur, phosphorus, manganese, ruthenium, iron or selenium

    NASA Astrophysics Data System (ADS)

    Aue, Walter A.; Singh, Hameraj

    2001-05-01

    Photon yields — the number of photons generated per analyte atom — are of obvious analytical and mechanistic importance in flame chemiluminescence. However, such numbers are unavailable for spectral detectors in gas chromatography (as well as for most conventional spectroscopic systems). In this study, photon yields have been determined for the chemiluminescence of several elements in the flame photometric detector (FPD). The number of photons generated per atom of FPD-active element was 2×10 -3 for sulfur (emitter S 2*, test compound thianaphthene), 3×10 -3 for phosphorus [HPO*, tris(pentafluorophenyl)phosphine], 8×10 -3 for manganese (Mn*, methylcyclopentadienyl manganese tricarbonyl), 3×10 -3 for ruthenium (emitter unknown, ruthenocene), 4×10 -5 for iron (Fe*, ferrocene) and 2×10 -4 for selenium (Se 2*, dimethylbenzselenazole). Total flows, maximum thermocouple temperatures, and visible flame volumes have also been estimated for each element under signal/noise-optimized conditions in order to provide a database for kinetic calculations.

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

    PubMed

    Flachowsky, Gerhard; Kamphues, Josef

    2012-01-01

    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 easily compared on the basis of edible protein. The pros and contras of various outputs of animal production under special consideration of edible protein are discussed in the paper. PMID:26486912

  1. 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.

  2. [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. PMID:16523715

  3. 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…

  4. Effects of aleurone layer on rice cooking: A histological investigation.

    PubMed

    Wu, Jianyong; Chen, Jun; Liu, Wei; Liu, Chengmei; Zhong, Yejun; Luo, Dawen; Li, Zhongqiang; Guo, Xiaojuan

    2016-01-15

    Understanding how aleurone layer (AL) affects rice cooking behaviour is important for rice processing. Individual effects of AL on rice cooking behaviour were evaluated and histological characters of AL before and after cooking were investigated. AL slightly affected rice cooking quality (optimum cooking time, water absorption, volume expansion ratio and total solids loss) while remarkably affected rice texture (hardness and adhesiveness) and peak viscosity. Histological investigation showed that channels were formed in AL during cooking. The channels facilitated the penetration of water, which could explain why AL exhibited slight effects on rice cooking quality. In addition, thick cell walls and thermally stable aleurone grains were widely distributed in AL. Leached components accumulated on them and formed a reinforced coated film on rice surface during cooking, which may be a possible mechanism accounting for the remarkable effect of AL on rice texture. Histological characters of AL are closely related with rice cooking behaviour.

  5. Effects of aleurone layer on rice cooking: A histological investigation.

    PubMed

    Wu, Jianyong; Chen, Jun; Liu, Wei; Liu, Chengmei; Zhong, Yejun; Luo, Dawen; Li, Zhongqiang; Guo, Xiaojuan

    2016-01-15

    Understanding how aleurone layer (AL) affects rice cooking behaviour is important for rice processing. Individual effects of AL on rice cooking behaviour were evaluated and histological characters of AL before and after cooking were investigated. AL slightly affected rice cooking quality (optimum cooking time, water absorption, volume expansion ratio and total solids loss) while remarkably affected rice texture (hardness and adhesiveness) and peak viscosity. Histological investigation showed that channels were formed in AL during cooking. The channels facilitated the penetration of water, which could explain why AL exhibited slight effects on rice cooking quality. In addition, thick cell walls and thermally stable aleurone grains were widely distributed in AL. Leached components accumulated on them and formed a reinforced coated film on rice surface during cooking, which may be a possible mechanism accounting for the remarkable effect of AL on rice texture. Histological characters of AL are closely related with rice cooking behaviour. PMID:26258698

  6. 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.

  7. 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...

  8. Project for measuring the neutron electromagnetic form factor in the reaction e{sup +}e{sup -} {yields} nn-bar at the VEPP-2000 collider

    SciTech Connect

    Golubev, V. B.; Serednyakov, S. I.; Skovpen, K. Yu. Usov, Yu. V.

    2009-04-15

    A project aimed at measuring the neutron electromagnetic form factor in the reaction e{sup +}e{sup -} {yields} nn-bar with the SND detector at the VEPP-2000 e{sup +}e{sup -} collider is presented. The results obtained for the time resolution of the NaI(Tl) counter using flash-ADC are reported along with estimates of the efficiency of separation of neutron-antineutron events.

  9. Measurement of the near-threshold e{sup +}e{sup -}{yields}DD cross section using initial-state radiation

    SciTech Connect

    Pakhlova, G.; Balagura, V.; Chistov, R.; Danilov, M.; Liventsev, D.; Medvedeva, T.; Mizuk, R.; Pakhlov, P.; Tikhomirov, I.; Uglov, T.; Adachi, I.; Brodzicka, J.; Itoh, R.; Iwasaki, Y.; Katayama, N.; Kibayashi, A.; Kichimi, H.; Krokovny, P.; Nishida, S.; Nozaki, T.

    2008-01-01

    We report measurements of the exclusive cross section for e{sup +}e{sup -}{yields}DD, where D=D{sup 0} or D{sup +}, in the center-of-mass energy range from the DD threshold to 5 GeV with initial-state radiation. The analysis is based on a data sample collected with the Belle detector with an integrated luminosity of 673 fb{sup -1}.

  10. 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. PMID:25869843

  11. 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.

  12. First observation of radiative B{sup 0}{yields}{phi}K{sup 0}{gamma} decays and measurements of their time-dependent CP violation

    SciTech Connect

    Sahoo, H.; Browder, T. E.; Nishimura, K.; Vahsen, S. E.; Varner, G.; Adachi, I.; Haba, J.; Itoh, R.; Iwasaki, Y.; Nakao, M.; Nishida, S.; Nozaki, T.; Sakai, K.; Sakai, Y.; Sumisawa, K.; Trabelsi, K.; Uno, S.; Ushiroda, Y.; Asner, D. M.; Fast, J. E.

    2011-10-01

    We report the first observation of the radiative decay B{sup 0}{yields}{phi}K{sup 0}{gamma} using a data sample of 772x10{sup 6} BB pairs collected at the {Upsilon}(4S) resonance with the Belle detector at the KEKB asymmetric-energy e{sup +}e{sup -} collider. We observe a signal of 37{+-}8 events with a significance of 5.4 standard deviations including systematic uncertainties. The measured branching fraction is B(B{sup 0}{yields}{phi}K{sup 0}{gamma})=(2.74{+-}0.60{+-}0.32)x10{sup -6}, where the uncertainties are statistical and systematic, respectively. We also report the first measurements of time-dependent CP-violation parameters: S{sub {phi}}K{sub S}{sup 0}{sub {gamma}}=+0.74{sub -1.05}{sup +0.72}(stat){sub -0.24}{sup +0.10}(syst) and A{sub {phi}}K{sub S}{sup 0}{sub {gamma}}=+0.35{+-}0.58(stat){sub -0.10}{sup +0.23}(syst). Furthermore, we measure B(B{sup +}{yields}{phi}K{sup +}{gamma})=(2.48{+-}0.30{+-}0.24)x10{sup -6}, A{sub CP}=-0.03{+-}0.11{+-}0.08, and find that the signal is concentrated in the M{sub {phi}}K mass region near threshold.

  13. 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.

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

    PubMed Central

    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. PMID:25717294

  15. Estimating chlorophyll content and photochemical yield of photosystem II (ΦPSII) using solar-induced chlorophyll fluorescence measurements at different growing stages of attached leaves.

    PubMed

    Tubuxin, Bayaer; Rahimzadeh-Bajgiran, Parinaz; Ginnan, Yusaku; Hosoi, Fumiki; Omasa, Kenji

    2015-09-01

    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: R(2) = 0.73; artificial light: R(2) = 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 (R(2) = 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 (R(2) = 0.74) between the ΦPSII of the two methods shows that photosynthesis process parameters can be successfully estimated using the presented methodology.

  16. 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

  17. 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.

  18. 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.

  19. Inorganic arsenic in cooked rice and vegetables from Bangladeshi households.

    PubMed

    Smith, Nicole M; Lee, Robin; Heitkemper, Douglas T; DeNicola Cafferky, Katie; Haque, Abidul; Henderson, Alden K

    2006-11-01

    Many Bangladeshi suffer from arsenic-related health concerns. Most mitigation activities focus on identifying contaminated wells and reducing the amount of arsenic ingested from well water. Food as a source of arsenic exposure has been recently documented. The objectives of this study were to measure the main types of arsenic in commonly consumed foods in Bangladesh and estimate the average daily intake (ADI) of arsenic from food and water. Total, organic and inorganic, arsenic were measured in drinking water and in cooked rice and vegetables from Bangladeshi households. The mean total arsenic level in 46 rice samples was 358 microg/kg (range: 46 to 1,110 microg/kg dry weight) and 333 microg/kg (range: 19 to 2,334 microg/kg dry weight) in 39 vegetable samples. Inorganic arsenic calculated as arsenite and arsenate made up 87% of the total arsenic measured in rice, and 96% of the total arsenic in vegetables. Total arsenic in water ranged from 200 to 500 microg/L. Using individual, self-reported data on daily consumption of rice and drinking water the total arsenic ADI was 1,176 microg (range: 419 to 2,053 microg), 14% attributable to inorganic arsenic in cooked rice. The ADI is a conservative estimate; vegetable arsenic was not included due to limitations in self-reported daily consumption amounts. Given the arsenic levels measured in food and water and consumption of these items, cooked rice and vegetables are a substantial exposure pathway for inorganic arsenic. Intervention strategies must consider all sources of dietary arsenic intake. PMID:16875714

  20. Low-Yield Cigarettes

    MedlinePlus

    ... Secondhand Smoke Smokeless Products Youth Tobacco Prevention Tobacco Industry and Products Federal Tax Increase Tobacco Ingredient Reporting ... be used. 3 In the past, the tobacco industry categorized low-yield cigarettes using measurements of tar ...

  1. 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

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

    PubMed

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

    2013-10-01

    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 2-20 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.

  3. Ground-water resources and geology of Cook County, Georgia

    USGS Publications Warehouse

    Sever, Charles W.

    1972-01-01

    Aquifer-performance tests and aquifer studies indicate that the limestone beneath the city of Adel and probably most of Cook County contains potable water to a depth of only about 400 to 500 feet and that "deep" wells that tap these limestones obtain most of their water from a few thin, highly permeable zones rather than from the entire thickness of the rocks. Below about 500 feet the water is mineralized and not potable without treatment. The yield of "shallow wells" is variable and the water generally is corrosive and at places contains appreciable dissolved iron. The volume of ground water flowing through the Suwannee and Marianna Limestones in Cook County and available for development to properly spaced wells and well fields is estimated to be about 18,000,000 gallons per day. That in the Tampa Foundation is estimated to be about 1,500,000 gallons per day. Water levels near the center of the Adel well field have declined 38 feet since 1890 and presently are declining at a rate of 1.6 feet per year.

  4. Detection and measurement of delay in the yield of negative ions from the ionization chamber of a mass spectrometer

    NASA Astrophysics Data System (ADS)

    Lukin, V. G.; Khvostenko, O. G.; Tuimedov, G. M.

    2016-02-01

    The times of extraction of negative ions from the ionization chamber of a mass spectrometer have been measured. The obtained values amount to several dozen microseconds or above—that is, significantly exceed the time of free ion escape from the chamber. It is established that ions are retained in the ionization chamber because of their adsorption on the inner surface. This leads to distortion of the experimentally measured lifetimes of negative ions that become unstable with respect to autodetachment of the excess electron.

  5. 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.

  6. Deoxynivalenol (DON) in raw and cooked Pasta.

    PubMed

    Bockhorn, I; Bockhorn, A; Pohler, S

    2001-03-01

    29 pasta samples were purchased from retail shops in Berlin in April and May 2001 and were analysed for their content of Deoxynivalenol (DON). Since it is much more important for the consumer to know the level of contamination with this mycotoxin in the ready to eat pasta we determined DON additionally in the cooked pasta and cooking water. 90% of the raw samples contained less than 0.5mg DON/kg, but three out of 29 samples up to 0.84mg/kg. The amount of DON decreased during cooking, which resulted in 60-80% lower DON levels in the ready to eat products. DON was analysed by HPLC-DAD, confirmatory analyses were carried out by GC-MS after derivatization of the analyte.

  7. Measurement of neutron spectra generated from bombardment of 4 to 24 MeV protons on a thick 9Be target and estimation of neutron yields

    NASA Astrophysics Data System (ADS)

    Paul, Sabyasachi; Sahoo, G. S.; Tripathy, S. P.; Sharma, S. C.; Ramjilal, Ninawe, N. G.; Sunil, C.; Gupta, A. K.; Bandyopadhyay, T.

    2014-06-01

    A systematic study on the measurement of neutron spectra emitted from the interaction of protons of various energies with a thick beryllium target has been carried out. The measurements were carried out in the forward direction (at 0° with respect to the direction of protons) using CR-39 detectors. The doses were estimated using the in-house image analyzing program autoTRAK_n, which works on the principle of luminosity variation in and around the track boundaries. A total of six different proton energies starting from 4 MeV to 24 MeV with an energy gap of 4 MeV were chosen for the study of the neutron yields and the estimation of doses. Nearly, 92% of the recoil tracks developed after chemical etching were circular in nature, but the size distributions of the recoil tracks were not found to be linearly dependent on the projectile energy. The neutron yield and dose values were found to be increasing linearly with increasing projectile energies. The response of CR-39 detector was also investigated at different beam currents at two different proton energies. A linear increase of neutron yield with beam current was observed.

  8. Measurement of neutron spectra generated from bombardment of 4 to 24 MeV protons on a thick ⁹Be target and estimation of neutron yields.

    PubMed

    Paul, Sabyasachi; Sahoo, G S; Tripathy, S P; Sharma, S C; Ramjilal; Ninawe, N G; Sunil, C; Gupta, A K; Bandyopadhyay, T

    2014-06-01

    A systematic study on the measurement of neutron spectra emitted from the interaction of protons of various energies with a thick beryllium target has been carried out. The measurements were carried out in the forward direction (at 0° with respect to the direction of protons) using CR-39 detectors. The doses were estimated using the in-house image analyzing program autoTRAK_n, which works on the principle of luminosity variation in and around the track boundaries. A total of six different proton energies starting from 4 MeV to 24 MeV with an energy gap of 4 MeV were chosen for the study of the neutron yields and the estimation of doses. Nearly, 92% of the recoil tracks developed after chemical etching were circular in nature, but the size distributions of the recoil tracks were not found to be linearly dependent on the projectile energy. The neutron yield and dose values were found to be increasing linearly with increasing projectile energies. The response of CR-39 detector was also investigated at different beam currents at two different proton energies. A linear increase of neutron yield with beam current was observed. PMID:24985813

  9. Measurement of neutron spectra generated from bombardment of 4 to 24 MeV protons on a thick {sup 9}Be target and estimation of neutron yields

    SciTech Connect

    Paul, Sabyasachi; Sahoo, G. S.; Tripathy, S. P. E-mail: tripathy@barc.gov.in; Sunil, C.; Bandyopadhyay, T.; Sharma, S. C.; Ramjilal,; Ninawe, N. G.; Gupta, A. K.

    2014-06-15

    A systematic study on the measurement of neutron spectra emitted from the interaction of protons of various energies with a thick beryllium target has been carried out. The measurements were carried out in the forward direction (at 0° with respect to the direction of protons) using CR-39 detectors. The doses were estimated using the in-house image analyzing program autoTRAK-n, which works on the principle of luminosity variation in and around the track boundaries. A total of six different proton energies starting from 4 MeV to 24 MeV with an energy gap of 4 MeV were chosen for the study of the neutron yields and the estimation of doses. Nearly, 92% of the recoil tracks developed after chemical etching were circular in nature, but the size distributions of the recoil tracks were not found to be linearly dependent on the projectile energy. The neutron yield and dose values were found to be increasing linearly with increasing projectile energies. The response of CR-39 detector was also investigated at different beam currents at two different proton energies. A linear increase of neutron yield with beam current was observed.

  10. Nutritional quality of microwave-cooked and pressure-cooked legumes.

    PubMed

    Khatoon, Naveeda; Prakash, Jamuna

    2004-09-01

    Eight whole legumes, namely Bengal gram (Cicer arietinum), broad beans (Vicia faba), Cowpea (Vigna catjang), field beans (Dolichos lablab), green gram (Phaseolus aureus Roxb), horse gram (Dolichos biflorus), lentils (Lens esculenta) and French beans (Phaseolus vulgaris), were cooked under pressure or in a microwave oven and were analysed for nutrient composition. Raw legumes served as control. The range of nutrients analysed in 100 g cooked samples were as follows: moisture, 62.8-69.7 g; protein, 14.7-24.3 g; fat, 0.9-5.9 g; ash, 1.7-4.6 g; iron, 3.3-8.6 mg; calcium, 50-209 mg; phosphorus, 249-429 mg; and thiamin, 0.14-0.32 mg. Cooking methods did not affect the nutrient composition of legumes. However, thiamine decreased in cooked samples. Cooking altered the dietary fibre content of some legumes. The mean in vitro protein digestibility of pressure-cooked and microwaved samples was 79.8% and 74.7%, respectively. The in vitro starch and protein digestibility of pressure-cooked samples were higher.

  11. 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. PMID:27382169

  12. 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.

  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. 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.

  15. 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...

  16. 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.

  17. Advances in solar cooking: Proceedings of the first world conference on solar cooking

    SciTech Connect

    Pejack, E.

    1992-12-31

    Population growth and resource depletion have led to a need for new sources of cooking fuel in developing countries. Many poor villagers spend half of their time, or half of their income obtaining cooking fuel. Solar cooking can meet the needs of many of these people. People from eighteen countries met at this world conference to share experiences with design and performance of cookers, food, nutrition and health issues, and information dissemination strategies. A total of 27 individual papers were indexed separately for the data base.

  18. 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.

  19. 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.

  20. 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

  1. PC-Based Instrumentation System for the Study of Bean Cooking Kinetic

    NASA Astrophysics Data System (ADS)

    Laurent, Bitjoka; Jean-Blaise, Teguia; Mbofung Carl, M. F.

    The aim of this study was to design and develop an electronic device, which allows the follow up of the complete cooking kinetic of bean and could be used to efficiently measure hard to cock (HTC). A prototype device composed of a modified Mattson bean cooker, interfaced with a computer via displacement sensors and a 4-channel, 8 bits, 1 Hz data acquisition module built around the MIC 640 was achieved. Cooking data obtained with this device shown that the beginning and the end of the cooking period separated a transition region portraying an exponential rise characterized by a time constant, which varies for freshly harvested beans (3 sec) as opposed to that of long stored beans (10 sec). This time constant, identified and measured for the first time, could be used to elaborate an index of the degree of hardening that has taken place in a given sample of beans.

  2. Indoor air pollution in rural China: Cooking fuels, stoves, and health status

    SciTech Connect

    Peabody, J.W.; Riddell, T.J.; Smith, K.R.; Liu, Y.P.; Zhao, Y.Y.; Gong, J.H.; Milet, M.; Sinton, J.E.

    2005-03-15

    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.

  3. Importance of cooking temperature and pancreatic amylase in determination of dietary fiber in dried legumes.

    PubMed

    Mongeau, R; Brassard, R

    1995-01-01

    Total dietary fiber (TDF) was measured in large lima, roman, black turtle, light red kidney, white navy, pinto, black-eyed, and soya beans and in chick peas by the Mongeau rapid method (A), the Prosky method (B), and the Lee method (C). When the samples were soaked and cooked according to package instructions (gentle boiling, 95 degrees C), TDF values by method A were all within 19.7-22.1%, except for black-eyed beans (9.9%) and chick peas (11.3%) (g/100 g, cooked dry matter). For large lima beans (20.0-21.3%) and soya beans (19.2-19.7%), TDF values by methods A, B, and C were in agreement. For 7 samples, however, TDF values were up to 81% higher by method B (17.4-34.7%) and up to 122% higher by method C (21.1-39.8%) than those by method A (P < or = 0.01). For 6 legumes, TDF values by method C were 15-28% higher (P < or = 0.013) than by method B. White navy beans were analyzed also after different cooking conditions, varying from no cooking to autoclaving for 15 min at 120 degrees C. TDF values by method A were independent from cooking conditions and remained between 20.2 and 22.4%. For navy beans cooked at 95 degrees C, TDF values by method B (up to 34.7 +/- 1.4%) and C (up to 39.8 +/- 0.3%) were unpredictable, but autoclaving at 120 degrees C reduced them to about 22%. Incorporation of a pancreatic amylase in methods B and C consistently decreased the aforementioned analytical discrepancies, as did the absence of cooking. Only autoclaving (for at least 15 min at 120 degrees C) fully restored agreement among methods A-C. PMID:8664580

  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. Nonlinearity of two-photon Ca2+ imaging yields distorted measurements of tuning for V1 neuronal populations.

    PubMed

    Nauhaus, Ian; Nielsen, Kristina J; Callaway, Edward M

    2012-02-01

    We studied the relative accuracy of drifting gratings and noise stimuli for functionally characterizing neural populations using two-photon calcium imaging. Calcium imaging has the potential to distort measurements due to nonlinearity in the conversion from spikes to observed fluorescence. We demonstrate a dramatic impact of fluorescence saturation on functional measurements in ferret V1 by showing that responses to drifting gratings strongly violate contrast invariance of orientation tuning, a fundamental property of the spike rates. The observed relationship is consistent with saturation that clips the high-contrast tuning curve peaks by ∼40%. The nonlinearity was also apparent in mouse V1 responses to drifting gratings, but not as strong as in the ferret. Contrast invariance holds, however, for tuning curves measured with a randomized grating stimulus. This finding is consistent with prior work showing that the linear portion of a linear-nonlinear system can be recovered with reverse correlation. Furthermore, we demonstrate that a noise stimulus is more effective at keeping spike rates in the linear operating regime of a saturating nonlinearity, which both maximizes signal-to-noise ratios and simplifies the recovery of fast spike dynamics from slow calcium transients. Finally, we uncover spatiotemporal receptive fields by removing the nonlinearity and slow calcium transient from a model of fluorescence generation, which allowed us to observe dynamic sharpening of orientation tuning. We conclude that for two-photon recordings it is imperative that one considers the nonlinear distortion when designing stimuli and interpreting results, especially in sensory areas, species, or cell types with high firing rates. PMID:22114159

  6. 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

    2009-09-01

    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.

  7. Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina.

    PubMed

    Szerman, N; Gonzalez, C B; Sancho, A M; Grigioni, G; Carduza, F; Vaudagna, S R

    2008-07-01

    Response surface methodology was used to optimize the effect of cooking temperature (CT: 65-75°C) and the incorporation of whey protein concentrate (WPC: 0-3.5%) and sodium chloride (NaCl: 0-2.5%) on technological, physical and sensory characteristics of cooked whole-muscle beef. Post-injection weight loss diminished when NaCl concentration increased. Moreover, the increment of both additives produced a reduction of cooking loss. An opposite effect was observed with the increment of CT. As it was expected, a total yield improvement was achieved by increasing both ingredients and diminishing CT. Equivalent yields are achieved complementing both ingredients, meaning that if one ingredient concentration is reduced the other has to be increased. Shear force values were not affected by the studied factors. Instead, lightness was reduced by their increment. At 65°C, injected muscles had lower flavour and odour scores than control. At all CT analyzed, the incorporated brines improved juiciness and tenderness-related attributes. Present results recommend the use of a CT of 70°C and maxima WPC and NaCl concentrations of 2.6% and 1.9%, respectively. PMID:22062917

  8. Optimization of whey protein concentrate and sodium chloride concentrations and cooking temperature of sous vide cooked whole-muscle beef from Argentina.

    PubMed

    Szerman, N; Gonzalez, C B; Sancho, A M; Grigioni, G; Carduza, F; Vaudagna, S R

    2008-07-01

    Response surface methodology was used to optimize the effect of cooking temperature (CT: 65-75°C) and the incorporation of whey protein concentrate (WPC: 0-3.5%) and sodium chloride (NaCl: 0-2.5%) on technological, physical and sensory characteristics of cooked whole-muscle beef. Post-injection weight loss diminished when NaCl concentration increased. Moreover, the increment of both additives produced a reduction of cooking loss. An opposite effect was observed with the increment of CT. As it was expected, a total yield improvement was achieved by increasing both ingredients and diminishing CT. Equivalent yields are achieved complementing both ingredients, meaning that if one ingredient concentration is reduced the other has to be increased. Shear force values were not affected by the studied factors. Instead, lightness was reduced by their increment. At 65°C, injected muscles had lower flavour and odour scores than control. At all CT analyzed, the incorporated brines improved juiciness and tenderness-related attributes. Present results recommend the use of a CT of 70°C and maxima WPC and NaCl concentrations of 2.6% and 1.9%, respectively.

  9. The Cooking Book: Fostering Young Children's Learning and Delight

    ERIC Educational Resources Information Center

    Colker, Laura

    2005-01-01

    Here is a book that invites teachers to the table--even those of us who don't see ourselves as cooks--to create tasty, wholesome projects with children. Young children certainly love to cook, and cooking experiences give them a chance to see a task through to completion and take pride in a product. As they prepare food, children learn social…

  10. Cooking Skills Instruction with Severely Multiply Handicapped Adolescents.

    ERIC Educational Resources Information Center

    Horsfall, Debbie; Maggs, Alex

    1986-01-01

    Examination of the acquisition, maintenance, and generalization of three cooking skills by three multiply and severely handicapped blind adolescents revealed that a "whole task" approach was successful in teaching the subjects to boil an egg, grill cheese, and cook a TV dinner. These skills also generalized to other cooking products. (Author/CB)

  11. 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…

  12. 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...

  13. 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...

  14. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 4 2010-10-01 2010-10-01 false Power for cooking and heating. 129.550 Section 129.550... INSTALLATIONS Miscellaneous Electrical Systems § 129.550 Power for cooking and heating. (a) Equipment for cooking and heating must be suitable for marine use. Equipment designed and installed to comply with...

  15. 46 CFR 129.550 - Power for cooking and heating.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 4 2011-10-01 2011-10-01 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...

  16. 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...

  17. We Can Cook! Snack Preparation with Toddlers and Twos.

    ERIC Educational Resources Information Center

    Taylor, Satomi Izumi; Dodd, Arleen T.

    1999-01-01

    Cooking provides a wealth of multisensory experiences for toddlers and 2-year olds. Carefully planned and developmentally appropriate cooking projects can provide young children the opportunity of experiencing the rewards of cooking such as a sense of accomplishment, joy, and excitement and can boost self-esteem. (Author)

  18. 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)

  19. 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...

  20. "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…

  1. Hyperspectral Reflectance Imaging Technique for Visualization of Moisture Distribution in Cooked Chicken Breast

    PubMed Central

    Kandpal, Lalit Mohan; Lee, Hoonsoo; Kim, Moon S.; Mo, Changyeun; Cho, Byoung-Kwan

    2013-01-01

    Spectroscopy has proven to be an efficient tool for measuring the properties of meat. In this article, hyperspectral imaging (HSI) techniques are used to determine the moisture content in cooked chicken breast over the VIS/NIR (400–1,000 nm) spectral range. Moisture measurements were performed using an oven drying method. A partial least squares regression (PLSR) model was developed to extract a relationship between the HSI spectra and the moisture content. In the full wavelength range, the PLSR model possessed a maximum R2p of 0.90 and an SEP of 0.74%. For the NIR range, the PLSR model yielded an R2p of 0.94 and an SEP of 0.71%. The majority of the absorption peaks occurred around 760 and 970 nm, representing the water content in the samples. Finally, PLSR images were constructed to visualize the dehydration and water distribution within different sample regions. The high correlation coefficient and low prediction error from the PLSR analysis validates that HSI is an effective tool for visualizing the chemical properties of meat. PMID:24084119

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

    PubMed

    Kandpal, Lalit Mohan; Lee, Hoonsoo; Kim, Moon S; Mo, Changyeun; Cho, Byoung-Kwan

    2013-01-01

    Spectroscopy has proven to be an efficient tool for measuring the properties of meat. In this article, hyperspectral imaging (HSI) techniques are used to determine the moisture content in cooked chicken breast over the VIS/NIR (400-1,000 nm) spectral range. Moisture measurements were performed using an oven drying method. A partial least squares regression (PLSR) model was developed to extract a relationship between the HSI spectra and the moisture content. In the full wavelength range, the PLSR model possessed a maximum  of 0.90 and an SEP of 0.74%. For the NIR range, the PLSR model yielded an  of 0.94 and an SEP of 0.71%. The majority of the absorption peaks occurred around 760 and 970 nm, representing the water content in the samples. Finally, PLSR images were constructed to visualize the dehydration and water distribution within different sample regions. The high correlation coefficient and low prediction error from the PLSR analysis validates that HSI is an effective tool for visualizing the chemical properties of meat.

  3. Measurement of the decay B{sup 0}{yields}{pi}{sup -}l{sup +}{nu} and determination of |V{sub ub}|

    SciTech Connect

    Ha, H.; Won, E.; Ko, B. R.; Lee, S.-H.; Adachi, I.; Haba, J.; Itoh, R.; Iwasaki, Y.; Nakao, M.; Nishida, S.; Nozaki, T.; Sakai, Y.; Trabelsi, K.; Uehara, S.; Uno, S.; Aihara, H.; Aziz, T.; Joshi, N. J.; Mohanty, G. B.; Bakich, A. M.

    2011-04-01

    We present a measurement of the charmless semileptonic decay B{sup 0}{yields}{pi}{sup -}l{sup +}{nu} using a data sample containing 657x10{sup 6} BB events collected with the Belle detector at the KEKB asymmetric-energy e{sup +}e{sup -} collider operating near the {Upsilon}(4S) resonance. We determine the total branching fraction of the decay, B(B{sup 0}{yields}{pi}{sup -}l{sup +}{nu})=(1.49{+-}0.04(stat){+-}0.07(syst))x10{sup -4}. We also report a new precise measurement of the differential decay rate and extract the Cabibbo-Kobayashi-Maskawa matrix element |V{sub ub}| using model-independent and model-dependent approaches. From a simultaneous fit to the measured differential decay rate and lattice QCD results, we obtain |V{sub ub}|=(3.43{+-}0.33)x10{sup -3}, where the error includes both experimental and theoretical uncertainties.

  4. 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.

  5. {upsilon}(4S,5S){yields}{upsilon}(1S){eta} transitions in the rescattering model and the new BABAR measurement

    SciTech Connect

    Meng Ce; Chao Kuangta

    2008-10-01

    The {eta} transitions of {upsilon}(4S,5S) into {upsilon}(1S,2S) are studied in the rescattering model by considering the final state interactions above the BB threshold. The width of the {eta} transition of {upsilon}(4S) into {upsilon}(1S) is found to be larger than that of the dipion transition, and the ratio of {gamma}({upsilon}(4S){yields}{upsilon}(1S){eta}) to {gamma}({upsilon}(4S){yields}{upsilon}(1S){pi}{sup +}{pi}{sup -}) is predicted to be R{sub 4}=1.8-4.5, which is about 2 orders of magnitude larger than the expectation of the conventional hadronic transition theory, and is supported by the new BABAR measurement. The widths of the {eta} transitions of {upsilon}(5S) are found to be sensitive to the coupling constants g{sub {upsilon}}{sub (5S)B{sup (*)}}{sub B{sup (*)}} due to a large cancellation between contributions from the BB, B*B+c.c., and B*B* channels, and only a rough estimate {gamma}({upsilon}(5S){yields}{upsilon}(1S,2S){eta})=10-200 KeV can be given. The widths of the {eta}{sup '} transitions of {upsilon}(4S,5S) are also discussed, and they could be much smaller than that of the corresponding {eta} transitions mainly due to the tiny phase space.

  6. Measurement of the Near-Threshold e{sup +}e{sup -}{yields}D{sup (*){+-}}D{sup (*){+-}} Cross Section using Initial-State Radiation

    SciTech Connect

    Pakhlova, G.; Balagura, V.; Chistov, R.; Danilov, M.; Liventsev, D.; Medvedeva, T.; Mizuk, R.; Pakhlov, P.; Tikhomirov, I.; Uglov, T.; Abe, K.; Adachi, I.; Gershon, T.; Haba, J.; Hazumi, M.; Itoh, R.; Iwasaki, Y.; Katayama, N.; Kichimi, H.; Krokovny, P.

    2007-03-02

    We report a measurement of the exclusive e{sup +}e{sup -}{yields}D{sup (*){+-}}D*{sup {+-}} cross section as a function of center-of-mass energy near the D{sup (*)}{+-}D*{sup {+-}} threshold with initial-state radiation. A partial reconstruction technique is used to increase the efficiency and to suppress background. The analysis is based on a data sample collected with the Belle detector with an integrated luminosity of 547.8 fb{sup -1}.

  7. Measurement of Forward-Backward Asymmetry and Wilson Coefficients in B{yields}K{sup *}l{sup +}l{sup -}

    SciTech Connect

    Ishikawa, A.; Aihara, H.; Iwasaki, M.; Abe, K.; Adachi, I.; Gershon, T.; Haba, J.; Hazumi, M.; Itoh, R.; Iwasaki, Y.; Katayama, N.; Kichimi, H.; Limosani, A.; Nakao, M.; Nishida, S.; Nozaki, T.; Ozaki, H.; Sakai, Y.; Stamen, R.; Tajima, O.

    2006-06-30

    We report the first measurement of the forward-backward asymmetry and the ratios of Wilson coefficients A{sub 9}/A{sub 7} and A{sub 10}/A{sub 7} in B{yields}K{sup *}l{sup +}l{sup -}, where l represents an electron or a muon. We find evidence for the forward-backward asymmetry with a significance of 3.4{sigma}. The results are obtained from a data sample containing 386x10{sup 6} BB pairs that were collected on the {upsilon}(4S) resonance with the Belle detector at the KEKB asymmetric-energy e{sup +}e{sup -} collider.

  8. 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... be heated throughout at boiling (212 °F. or 100 °C. at sea level) for 30 (thirty) minutes....

  9. 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.

  10. 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

  11. 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,…

  12. 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.

  13. 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

  14. 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

  15. 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…

  16. 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

  17. 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

  18. 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

  19. Emission of polycyclic aromatic hydrocarbons and their carcinogenic potencies from cooking sources to the urban atmosphere.

    PubMed

    Li, Chun-The; Lin, Yuan-Chung; Lee, Wen-Jhy; Tsai, Perng-Jy

    2003-04-01

    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

  20. 9 CFR 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Requirements for the production of... production of cooked beef, roast beef, and cooked corned beef products. (a) Cooked beef, roast beef, and... product, as well as the reduction of other pathogens and their toxins or toxic metabolites necessary...

  1. 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.

  2. Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)

    PubMed Central

    Hwang, In Guk; Shin, Young Jee; Lee, Seongeung; Lee, Junsoo; Yoo, Seon Mi

    2012-01-01

    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. PMID:24471098

  3. Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.

    PubMed

    Chanadang, Sirichat; Chambers, Edgar Iv; Alavi, Sajid

    2016-05-01

    Products that will be prepared by consumers must be tolerant to various cooking procedures that those consumers may use. Fortified blended foods (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries. Many FBFs are served as porridge and may have a wide of solids content, cooking times and variations in added ingredients. Sorghum is being examined as a potential alternative to wheat and corn based FBF products. This study was intended to evaluate the tolerance to preparation variations for porridge made as a FBF intended for food aid. Whole Sorghum Soy Blend (WSSB), a fortified, extruded, ground cooked cereal was selected as the FBF for this study. Descriptive sensory analysis and Bostwick flow rate measurements were performed to evaluate the tolerance of porridge products made from variations in ingredients and cooking procedures. The results showed that most sensory properties were only marginally affected although some expected large differences in a few sensory properties were found when solids content varied (that is, thickness, adhesiveness) or fruit (banana flavor) was added. Moreover, Bostwick flow rate was a reasonable indicator of thickness characteristics of porridges in some cases, but not in others. Tolerance testing showed that the sensory properties of WSSB had high tolerance to variations in cooking procedures, which means that the product can be modified during preparation by consumers without having a major impact on most sensory properties other than ones they intended to change such as thickness, sweetness, or fruit flavor.

  4. 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.

  5. 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.

  6. 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.

  7. Absolute chlorine and hydrogen atom quantum yield measurements in the 193.3 nm photodissociation of CH3CFCl2 (HCFC-141b)

    NASA Astrophysics Data System (ADS)

    Läuter, Almuth; Suresh, Dhanya; Volpp, Hans-Robert

    2003-04-01

    The dynamics of chlorine and hydrogen atom formation in the 193.3 nm gas-phase laser photolysis of room-temperature 1,1-dichloro-1-fluoroethane, CH3CFCl2 (HCFC-141b), were studied by means of the pulsed-laser-photolysis and laser-induced fluorescence (LIF) "pump-and-probe" technique. Nascent ground-state Cl(2P3/2) and spin-orbit excited Cl*(2P1/2) as well as H(2S) atom photofragments were detected under collision-free conditions by pulsed Doppler-resolved laser-induced fluorescence measurements employing narrow-band vacuum ultraviolet probe laser radiation, generated via resonant third-order sum-difference frequency conversion of dye laser radiation in krypton. Using HCl photolysis as a reference source of well-defined Cl(2P3/2), Cl*(2P1/2), and H atom concentrations, values for the chlorine-atom spin-orbit branching ratio [Cl*]/[Cl]=0.36±0.08, the total chlorine atom quantum yield (ΦCl+Cl*=1.01±0.14), and the H atom quantum yield (ΦH=0.04±0.01) were determined by means of a photolytic calibration method. From the measured Cl and Cl* atom Doppler profiles the mean relative translational energy of the chlorine fragments could be determined to be ET(Cl)=157±12 kJ/mol and ET(Cl*)=165±12 kJ/mol. The corresponding average values 0.56 and 0.62 of the fraction of total available energy channeled into CH3CFCl+Cl/Cl* product translational energy were found to lie between the limiting values 0.36 and 0.85 predicted by a soft impulsive and a rigid rotor model of the CH3CFCl2→CH3CFCl+Cl/Cl* dissociation processes, respectively. The measured total chlorine atom quantum yield along with the rather small H atom quantum yield as well as the observed energy disposal indicates that direct C-Cl bond cleavage is the most important primary fragmentation mechanism for CH3CFCl2 after photoexcitation in the first absorption band.

  8. 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. PMID:25280361

  9. 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).

  10. 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.

  11. 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. PMID:26876851

  12. Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions.

    PubMed

    Gill, C O; Devos, J; Badoni, M; Yang, X

    2016-02-01

    Inactivation of Escherichia coli O157:H7 in beef roasts cooked under selected cooking conditions was evaluated. Eye of round roasts were each inoculated at five sites in the central plane with a five-strain cocktail of E. coli O157:H7 at ca. 6.3 log CFU per site and cooked to center temperatures of 56 to 71°C in a convection oven set at 120, 140, 180, or 200°C, in a conventional oven set at 120 or 210°C, and in a slow cooker set on high or low. Prime rib roasts were each inoculated at 10 sites throughout the roast with the same E. coli O157:H7 cocktail at ca. 6.6 log CFU per site and cooked in the conventional oven set at 140 or 180°C to center temperatures of 58 to 71°C. The number of sites yielding E. coli O157:H7 after cooking decreased with increasing roast center temperature for the eye of round roasts cooked in the convection oven or in the slow cooker at a given setting, but this trend was not apparent for roasts of either type cooked in the conventional oven. Reductions of E. coli O157 in both types of roasts were generally less at the center than at other locations, particularly locations closer to the surface of the meat. When eye of round roasts were cooked to the same center temperature in the convection oven, the reduction of E. coli O157:H7 increased with increasing oven temperature up to 180°C and decreased after that. The reduction of E. coli O157:H7 in replicate roasts cooked under conditions in which the organism was not eliminated during cooking mostly differed by >1 log CFU per site. However, E. coli O157:H7 was not recovered from any of the inoculation sites when eye of round roasts were cooked to 65, 60, 60, or 63°C in the convection oven set at 120, 140, 180, and 200°C, respectively; cooked to 63 or 71°C in the conventional oven set at 120 and 210°C, respectively; or cooked to 63°C in the slow cooker set at high or low. For prime rib roasts, E. coli O157:H7 was not recovered from any of the inoculation sites in roasts cooked to 71

  13. 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.

  14. Measurement of Polarization and Search for CP Violation in B{sub s}{sup 0}{yields}{phi}{phi} Decays

    SciTech Connect

    Aaltonen, T.; Brucken, E.; Devoto, F.; Mehtala, P.; Orava, R.; Alvarez Gonzalez, B.; Casal, B.; Cuevas, J.; Gomez, G.; Palencia, E.; Rodrigo, T.; Ruiz, A.; Scodellaro, L.; Vila, I.; Vilar, R.; Vizan, J.; Amerio, S.; Dorigo, T.; Totaro, P.; Amidei, D.

    2011-12-23

    We present the first measurement of polarization and CP-violating asymmetries in a B{sub s}{sup 0} decay into two light vector mesons, B{sub s}{sup 0}{yields}{phi}{phi}, and an improved determination of its branching ratio using 295 decays reconstructed in a data sample corresponding to 2.9 fb{sup -1} of integrated luminosity collected by the CDF experiment at the Fermilab Tevatron collider. The fraction of longitudinal polarization is determined to be f{sub L}=0.348{+-}0.041(stat){+-}0.021(syst), and the branching ratio B(B{sub s}{sup 0}{yields}{phi}{phi})=[2.32{+-}0.18(stat){+-}0.82(syst)]x10{sup -5}. Asymmetries of decay angle distributions sensitive to CP violation are measured to be A{sub u}=-0.007{+-}0.064(stat){+-}0.018(syst) and A{sub v}=-0.120{+-}0.064(stat){+-}0.016(syst).

  15. Measurements of time-dependent CP violation in B{sup 0}{yields}{psi}(2S)K{sub S}{sup 0} decays

    SciTech Connect

    Sahoo, H.; Browder, T. E.; Li, J.; Varner, G.; Trabelsi, K.; Adachi, I.; Haba, J.; Hazumi, M.; Itoh, R.; Katayama, N.; Kichimi, H.; Krokovny, P.; Nakao, M.; Nishida, S.; Sakai, Y.; Sumisawa, K.; Takasaki, F.; Tanaka, M.; Uehara, S.; Uno, S.

    2008-05-01

    We report improved measurements of time-dependent CP violation parameters for B{sup 0}(B{sup 0}){yields}{psi}(2S)K{sub S}{sup 0}. This analysis is based on a data sample of 657x10{sup 6} BB pairs collected at the {upsilon}(4S) resonance with the Belle detector at the KEKB energy-asymmetric e{sup +}e{sup -} collider. We fully reconstruct one neutral B meson in the {psi}(2S)K{sub S}{sup 0} CP-eigenstate decay channel, and the flavor of the accompanying B meson is identified to be either B{sup 0} or B{sup 0} from its decay products. CP violation parameters are obtained from the asymmetries in the distributions of the proper-time intervals between the two B decays: S{sub {psi}}{sub (2S)K{sub S{sup 0}}=+0.72{+-}0.09(stat){+-}0.03(syst), A{sub {psi}}{sub (2S)}K{sub S{sup 0}}=+0.04{+-}0.07(stat){+-}0.05(syst). These results are in agreement with results from measurements of B{sup 0}{yields}J/{psi}K{sup 0}.

  16. Measurement of the polarized forward-backward asymmetry of Z{sup 0} {yields} b{bar b} using a lifetime tag and momentum-weighted track charge

    SciTech Connect

    The SLD Collaboration

    1995-08-01

    We present a direct measurement of the parity-violating parameter A{sub b} by analyzing the left-right forward-backward asymmetry of b quarks in e{sup +}e{sup {minus}} {yields} Z{sup o} {yields} b{bar b}. The SLD experiment observes hadronic decays of Z{sup o} bosons produced at resonance in collisions of longitudinally polarized electrons and unpolarized positrons at the SLC. Heavy flavor decays of the Z{sup o} are identified by taking advantage of the long lifetime of B hadrons, the small, stable SLC beam spot, and precise tracking from SLD. The asymmetry A{sub b} is measured with a self-calibrating technique employing momentum-weighted track charge from both hemispheres in the tagged events. From our 1994--1995 sample of 3.6 pb{sup {minus}1} of e{sup +}e{sup {minus}} annihilation data with a luminosity-weighted average e{sup {minus}} polarization of 77.3%, and our 1993 sample of 1.8 pb{sup {minus}1} with a luminosity-weighted polarization of 63.1%, we obtain A{sub b}(preliminary) = 0.843 {plus_minus} 0.046(stat.) {plus_minus} 0.051(syst.).

  17. The effect of cooking on veterinary drug residues in food: 1. Clenbuterol.

    PubMed

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

    1995-01-01

    The heat stability of clenbuterol 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. The effect of a range of cooking processes (boiling, roasting, frying, microwaving) on clenbuterol residues in fortified and incurred tissue was studied. No net change in the amount of clenbuterol was observed in any of the cooking processes investigated except for deep frying using extreme conditions. There was little observed migration from the tissue into the surrounding liquid or meat juices. Clenbuterol residues were found not to be evenly distributed in the incurred raw tissue used for the investigation. The findings of this investigation show that data obtained from measurements on raw tissue are applicable for use in consumer exposure estimates and dietary intake calculations.

  18. Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens.

    PubMed

    Bignardi, Chiara; Cavazza, Antonella; Rinaldi, Massimiliano; Corradini, Claudio; Massini, Roberto

    2013-10-15

    Different markers for the assessment of thermal treatment entity of food products were investigated on a model bread prepared from wheat flour. Samples were submitted to different cooking procedures by combining three different times and temperatures, and employing two different ovens: a low-emissivity oven and a conventional one. The cook value index was calculated for each sample to evaluate the entity of the thermal treatment. Furosine, maltose:maltulose ratio, colour indexes (L, a, b) have been evaluated in all samples. Furosine has been quantified by capillary electrophoresis-mass spectrometry, maltose:maltulose ratio was determined by HPAEC-PAD, colour indexes were measured by spectrophotometer method. Values for weight loss during cooking and surface temperature have also been monitored. A statistical analysis showed good correlation between the cook value index and all the parameters evaluated. Low emissivity oven shown higher performances and lower energy consumption than conventional oven.

  19. Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens.

    PubMed

    Bignardi, Chiara; Cavazza, Antonella; Rinaldi, Massimiliano; Corradini, Claudio; Massini, Roberto

    2013-10-15

    Different markers for the assessment of thermal treatment entity of food products were investigated on a model bread prepared from wheat flour. Samples were submitted to different cooking procedures by combining three different times and temperatures, and employing two different ovens: a low-emissivity oven and a conventional one. The cook value index was calculated for each sample to evaluate the entity of the thermal treatment. Furosine, maltose:maltulose ratio, colour indexes (L, a, b) have been evaluated in all samples. Furosine has been quantified by capillary electrophoresis-mass spectrometry, maltose:maltulose ratio was determined by HPAEC-PAD, colour indexes were measured by spectrophotometer method. Values for weight loss during cooking and surface temperature have also been monitored. A statistical analysis showed good correlation between the cook value index and all the parameters evaluated. Low emissivity oven shown higher performances and lower energy consumption than conventional oven. PMID:23692762

  20. 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. PMID:22154568

  1. 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.

  2. 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

  3. 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...

  4. 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 ...

  5. 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.

  6. 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

  7. 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.

  8. Effect of amylase treatment on the consistency of cooked, fermented oat bran porridge.

    PubMed

    Raheem, D

    1995-08-01

    Oat bran porridges were cooked and fermented at 5, 10, 15, and 20% solids (as is basis). Cooking was carried out on gas stove and viscograph. Supplementation with malt flour at 0.1, 0.25, 0.5, 0.75, and 1%. Cooked oat bran porridge was inoculated with fresh yoghurt and fermented 18 h overnight in an incubator at 42 degrees C. Falling number values were made to estimate the effects of amylase treatments by addition of malt flour on oat bran slurry when heated in an aqueous suspension. Pasting properties were observed with the viscograph and consistency measurements were made with Bostwick consistometer. The falling number method was not suitable for consistency measurements due to wide variations in values obtained. Enzymatic additions reduced the consistency of porridge with an increase in flowability during measurements. The peak heights obtained from the viscograms reduced proportionally with an increase in malt flour supplementation. The desirability of a product with higher energy values and a sufficiently low consistency that is spoonable was possible with cooked, fermented oat bran porridge.

  9. 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.

  10. 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.

  11. 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. PMID:27068300

  12. State-to-state rates for the D + H2(v = 1, j = 1) yield HD(v-prime, j-prime) + H reaction - Predictions and measurements

    NASA Technical Reports Server (NTRS)

    Neuhauser, Daniel; Judson, Richard S.; Kouri, Donald J.; Adelman, David E.; Shafer, Neil E.; Kliner, Dahv A. V.; Zare, Richard N.

    1992-01-01

    A fully quantal wavepacket approach to reactive scattering in which the best available H3 potential energy surface was used enabled a comparison with experimentally determined rates for the D + H2(v = 1, j = 1) yield HD(v-prime = 0, 1, 2; j-prime) + H reaction at significantly higher total energies (1.4 to 2.25 electron volts) than previously possible. The theoretical results are obtained over a sufficient range of conditions that a detailed simulation of the experiment was possible, thus making this a definitive comparison of experiment and theory. Good to excellent agreement is found for the vibrational branching ratios and for the rotational distributions within each product vibrational level. However, the calculated rotational distributions are slightly hotter than the experimentally measured ones.

  13. Measurement of the e{sup +}e{sup -}{yields}{pi}{sup +}{pi}{sup -}J/{psi} Cross Section Via Initial-State Radiation at Belle

    SciTech Connect

    Yuan, C. Z.; Shen, C. P.; Wang, P.; Wang, X. L.; Zhang, C. C.; McOnie, S.; Peak, L. S.; Varvell, K. E.; Yabsley, B. D.; Adachi, I.; Brodzicka, J.; Haba, J.; Hazumi, M.; Itoh, R.; Iwasaki, Y.; Katayama, N.; Kichimi, H.; Krokovny, P.; Nakao, M.; Nishida, S.

    2007-11-02

    The cross section for e{sup +}e{sup -}{yields}{pi}{sup +}{pi}{sup -}J/{psi} between 3.8 and 5.5 GeV/c{sup 2} is measured using a 548 fb{sup -1} data sample collected on or near the {upsilon}(4S) resonance with the Belle detector at KEKB. A peak near 4.25 GeV/c{sup 2}, corresponding to the so called Y(4260), is observed. In addition, there is another cluster of events at around 4.05 GeV/c{sup 2}. A fit using two interfering Breit-Wigner shapes describes the data better than one that uses only the Y(4260), especially for the lower-mass side of the 4.25 GeV enhancement.

  14. 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...

  15. [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.

  16. [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. PMID:26685598

  17. The investigation of ultrasound technology to measure breast muscle depth as a correlated trait to breast meat yield in turkey (Meleagris gallopavo).

    PubMed

    Case, L A; Wood, B J; Miller, S P

    2012-10-01

    Ultrasound measurements of muscle depth were analyzed to determine if these traits could be used to increase the rate of genetic gain in breast meat yield (BMY). Two measurements of breast depth, one taken horizontally across both breast lobes and one parallel to the keel, were captured using ultrasound. Heritabilities of muscle depth traits ranged from 0.35 to 0.70. These values were greater than heritabilities of conformation scores, which ranged from 0.25 to 0.47 within sex and line. The ultrasound traits also showed strong genetic correlations to BMY, ranging from 0.43 to 0.75, indicating that selection, using ultrasound depth as a correlated information source, could result in improved BMY. Including each ultrasound trait in a linear regression model predicting BMY increased the proportion of variation explained by the models by 0.08 to 0.17, relative to using conformation score as the only in vivo estimate. Based on results from a simulated turkey breeding program with selection pressure only on BMY, the ultrasound measures could increase the accuracy of a selection index for BMY by 0.02 to 0.16. As a result, ultrasound technology has the potential to improve the rate of genetic gain in BMY in a breeding program.

  18. 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. PMID:27211674

  19. 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.

  20. 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.

  1. 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. PMID:27305642

  2. 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.

  3. 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

  4. 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.

  5. Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

    PubMed

    Murphy, Rebecca Ree; Renfroe, Michael H; Brevard, Patricia Bowling; Lee, Robert E; Gloeckner, Janet W

    2009-01-01

    The present study examined the effects of domestic cooking methods on the hydrophilic antioxidant activity (HAA) of wild blueberries. Baked, microwaved, simmered, and pan-fried frozen wild blueberries, and a thawed uncooked control, were analyzed for HAA using an ABTS/H(2)O(2)/HRP decoloration method. All cooking treatments were derived from recipes using wild blueberries, and were performed in triplicate. A randomized block design was used to determine whether there were statistical differences in antioxidant content after cooking and between each of the trials. There were no statistically significant decreases after cooking the thawed berries. On both a fresh weight and a dry weight basis, pan-fried blueberries had significantly higher HAA than baked, simmered, and control blueberries (P<0.05). Antioxidants in wild blueberries appear to be heat stable since cooked berries retained significant HAA. Cooked wild blueberries can be recommended as a good source of dietary antioxidants.

  6. 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.

  7. Impact of structural characteristics on starch digestibility of cooked rice.

    PubMed

    Tamura, Masatsugu; Singh, Jaspreet; Kaur, Lovedeep; Ogawa, Yukiharu

    2016-01-15

    To examine the impact of structural characteristics of cooked rice grains on their starch digestibility, a simulated in vitro gastro-small intestinal digestion technique was applied to intact and homogenised cooked rice samples. The starch hydrolysis percentage increased during simulated small intestinal digestion, in which approximately 65% and 24% of the starch was hydrolysed within the first 5min, for homogenised and intact cooked rice, respectively. The kinetic constant of homogenised cooked rice, which was regarded as an estimated digestion rate, was ∼8 times higher than the intact cooked rice. The homogenised and intact samples were also examined for any microstructural changes occurring during the in vitro digestion process using fluorescent and scanning electron microscopy. In the intact samples, the aleurone layers of the endosperm remained as thin-film like layers during in vitro digestion and thus may be regarded as less digestible materials that influence cooked rice digestibility.

  8. 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.

  9. 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

  10. The curiously long absence of cooking in evolutionary thought.

    PubMed

    Wrangham, R

    2016-06-01

    Beran et al. (2015, p. 1) characterized the idea that "cooked food was integral in human evolution" as a "long-held hypothesis" favored by Darwin and Engels. In fact, however, although Darwin and Engels considered the use of cooked food to be an important influence on behavior and society, neither of them suggested that its effects were evolutionary in the sense of affecting biology. Explicit discussion of the possible evolutionary impacts of cooking did not begin until the twentieth century. PMID:27059233

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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...

  17. 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

  18. Measurement of the ratio R = {sigma} {times} B(p{bar p} {yields} W{sup {+-}} {yields} e{sup {+-}}{nu})/{sigma} {times} B(p{bar p} {yields} Z{sup 0} {yields} e{sup +}e{sup {minus}}) in p{bar p} collisions at {radical} s = 1,800 GeV

    SciTech Connect

    CDF Collaboration

    1993-08-01

    The authors present preliminary results on the measurement of the ratio of W and Z cross sections in p{bar p} collisions at {radical}s = 1,800 GeV in the electron decay channel. The data represent approximately 18.4 pb{sup {minus}1} from the 1992--1993 run of the Collider Detector at Fermilab. They find R = 10.64 {+-} 0.36 (stat.) {+-} 0.27 (sys.). From this value they extract a value for the ratio of W and Z total decay widths, {Gamma}(W)/{Gamma}(Z), and set a model-independent limit on the top quark mass m{sub top}.

  19. 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%.

  20. 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