Effect of adding palm oil mill decanter cake slurry with regular turning operation on the composting process and quality of compost from oil palm empty fruit bunches.

PubMed

Yahya, Azmi; Sye, Chong Puay; Ishola, Tajudeen Abiodun; Suryanto, Hadi

2010-11-01

Formation of compost from oil palm empty fruit bunches (EFB) and decanter cake slurry by adding palm oil mill effluent (POME) with regular turning operation was investigated. The experiment was conducted in a commercial composting plant under the normal production process. The addition of decanter cake slurry has hastened the composting process of the EFB. The C/N ratio after 51 days for the mature compost with the decanter cake slurry was 18.65 while that of the matured compost without the decanter cake slurry remained high at 28.96. The compost formed from the addition of decanter cake to EFB and POME had 46.4% nitrogen, 17.9% phosphorus, 17.7% potassium and 23.1% calcium more than that without decanter cake. The use of compost produced from EFB, POME and decanter cake slurry could solve more environmental problems and enhance economic benefits in the oil palm industry.

Antioxidant efficacy of extracts produced from pickled and dried mustard in rapeseed and peanut oils.

PubMed

Li, Chang; Tang, Zhongfeng; Huang, Meng; Tao, Nengguo; Feng, Bo; Huang, Shirong

2012-04-01

Antioxidant efficacy of 70% ethanol extract (EE), 70% methanol extract (ME), and water extract (WE) produced from pickled and dried mustard (Brassica juncea Coss. var. foliosa Bailey) was evaluated in rapeseed and peanut oils by using the Schaal oven method. The protective effects of aforesaid 3 extracts in stabilizing vegetable oils were tested by measuring their peroxide values, conjugated diene values, and p-anisidine values during storage of 15 d at 60 °C. Results showed that the different solvent extracts produced from pickled and dried mustard, at concentrations of 0.5% and 1.0% (w/w) in vegetable oils, could significantly (P < 0.05) lower the peroxide value, conjugated diene value, and p-anisidine value of oils during storage at 60 °C. However, the extracts at various concentrations showed a less antioxidant effect than butylated hydroxytoluene (BHT) at 200 ppm. The ultraviolet spectra of different extracts exhibited a single maximum absorbance at 268 nm. The qualitative analysis of antioxidants present in the extracts was carried out by reverse phase high performance liquid chromatography (HPLC) using a C18 column. Two phenolic compounds, gallic and protocatechuric acids, were identified. The antioxidant activity of the extracts might be attributed to the presence of these phenolics. These results indicated that the pickled and dried mustard could be used as a potential source of natural antioxidants. The antioxidant activity of extracts produced from pickled and dried mustard toward rapeseed and peanut oils oxidation and the characterization of active phenolic compounds may be useful in developing natural antioxidants for vegetable oils. Moreover, the extracts could safely be used as potential antioxidant to suppress lipid oxidation in lipid-containing food products. © 2012 Institute of Food Technologists®

Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake

PubMed Central

Kordsardouei, Habibe; Barzegar, Mohsen; Sahari, Mohamad Ali

2013-01-01

Objective: Oxidation of oils has an important effect on nutritional and organoleptic properties of foodstuffs. Nowadays, new tendency has created a necessity to use natural compounds such as essential oils for producing functional foods. In this study, antioxidant, antifungal, and organoleptic properties of Zataria multiflora Boiss. (ZMEO) and Cinnamon zeylanicum essential oils (CZEO) have been checked as two natural preservatives in the cakes. Materials and Methods: The antioxidant activity of essential oils were determined by measuring thiobarbituric, peroxide, and free fatty acid values of prepared cakes during 60 days storage at 25 ˚C. Antifungal properties of essential oils were determined and given as the ratio of colony number in samples containing ZMEO and CZEO to the control. Results: Different concentrations of essential oils prevented oxidation rate and reducd preliminary and secondary oxidation products compared with butylate hydroxyanisole (BHA (100 and 200 ppm)) and control cakes. Moreover, ZMEO and CZEO at three concentrations (500, 1000, and 1500 ppm) reduced the fungal growth more than samples containing BHA (100 and 200 ppm) and the control. Conclusion: Our results showed that optimum concenteration of ZMEO and CZEO for using in the cakes was 500 ppm therefore it can be replaced instead of synthetic preservatives in foodstuffs. PMID:25050280

Oil cakes - a by-product of agriculture industry as a fortificant in bakery products.

PubMed

Behera, Satyabadi; Indumathi, K; Mahadevamma, S; Sudha, M L

2013-11-01

Groundnut cake (GNC) and soybean cake (SBC) by-product of agriculture industry had protein and protein digestibility in the range of 42.7-50.5 and 71.3-76.8%, respectively. Polyphenols present in GNC and SBC were cholorogenic acid, syringic acid and p-coumaric acid. The number of bands separated in soybean meal was greater than the bands observed in GNC flour as seen in SDS-PAGE pattern, respectively. SEM of groundnut flour showed distension of protein bodies due to roasting of the oil cakes. The water absorption of wheat flour GNC blends decreased from 59.2 to 57.3% and increased in wheat flour SBC blends from 59.2 to 68.3% with an increase in oil cake from 0 to 20%. With increase in either GNC or SBC, the biscuits became harder. Addition of glycerol monostearate and sodium stearoyl lactylate in combination with 20% blend of GNC/SBC decreased the breaking strength values and increased the sensory parameters of the biscuits. Nutritionally rich biscuits were thus prepared by incorporating GNC/SBC.

Larvicidal activity of neem and karanja oil cakes against mosquito vectors, Culex quinquefasciatus (say), Aedes aegypti (L.) and Anopheles stephensi (L.).

PubMed

Shanmugasundaram, R; Jeyalakshmi, T; Dutt, M Sunil; Murthy, P Balakrishna

2008-01-01

Larvicidal effect of neem (Azadirachta indica) and karanja (Pongamia glabra) oil cakes (individuals and combination) was studied against mosquito species. Both the oil cakes showed larvicidal activity against the mosquito species tested. The combination of neem and karanja oil cakes in equal proportion proved to have better effect than the individual treatments. The combination of the two oil cakes recorded an LC95 of 0.93, 0.54 and 0.77% against the mosquitoes, Culex quinquefasciatus, Aedes aegypti and Anopheles stephensi respectively The increase in efficacy of the combination treatment over individuals in all the mosquito larvae tested was found to range about 4 to 10 fold in terms of LC50 and 2 to 6 fold in terms of LC95.

The influence of different pretreatment methods on biogas production from Jatropha curcas oil cake.

PubMed

Jabłoński, Sławomir Jan; Kułażyński, Marek; Sikora, Ilona; Łukaszewicz, Marcin

2017-12-01

Drought and pest resistance, together with high oil content in its seeds, make Jatropha curcas a good oil source for biodiesel. Oil cake from J. curcas is not suitable for animal feeding and thus may be profitably used for additional energy production by conversion into biogas; however, the anaerobic digestion process must be optimized to obtain good efficiency. We subjected oil cake to thermal and acidic pretreatment to deactivate protease inhibitors and partially hydrolyze phytate. We then digested the samples in batch conditions to determine the effects of pretreatment on biogas production. Thermal pretreatment changed the kinetics of anaerobic digestion and reduced protease inhibitor activity and the concentration of phytate; however, biogas production efficiency was not affected (0.281 m 3  kg -1 ). To evaluate the possibility of recirculating water for SSF hydrolysis, ammonium nitrogen recovery from effluent was evaluated by its precipitation in the form of struvite (magnesium ammonium phosphate).Concentration of ammonium ions was reduced by 53% (to 980 mg L -1 ). We propose a water-saving concept based on percolation of J. curcas cake using anaerobic digestion effluent and feeding that percolate into a methanogenic bioreactor. Copyright © 2016 Elsevier Ltd. All rights reserved.

46 CFR 148.310 - Seed cake.

Code of Federal Regulations, 2011 CFR

2011-10-01

... apply to solvent-extracted rape seed meal, pellets, soya bean meal, cotton seed meal, or sunflower seed meal that— (1) Contains a maximum of 4 percent vegetable oil and a maximum of 15 percent vegetable oil... cake. (e) The seed cake must be kept as dry as practical at all times. (f) If the seed cake is solvent...

LDPE/PHB blends filled with castor oil cake

NASA Astrophysics Data System (ADS)

Burlein, Gustavo A.; Rocha, Marisa C. G.

2015-05-01

The response surface methodology (RSM) is a collection of mathematical techniques useful for developing, improving and optimizing process. In this study, RSM technique was applied to evaluate the effect of the components proportion on the mechanical properties of low density polyethylene (LDPE)/ poly (3-hydroxy-butyrate) (PHB) blends filled with castor oil cake (CC). The blends were prepared by melt mixing in a twin screw extruder. Low density polyethylene, poly (3-hydroxy-butyrate) and castor oil pressed cake were represented by the input variables designated as LDPE, PHB and CC, respectively. As it was desirable to consider the largest LDPE content in the ternary system, the components of the mixture were subjected to the following constraints: 0.7 ≤ LDPE ≤ 1.0, 0≤ PHB≤0.3 e 0 ≤ CC ≤0.3. The mechanical properties of the different mixtures were determined by conventional ASTM tests and were evaluated through analysis of variance performed by the Minitab software. Some polynomial equations were tested in order to describe the mechanical behavior of the samples. The quadratic model in pseudo components was selected for describing the tensile behavior because it was the most efficient from a statistical point of view (p-value ≤ 0.05; coefficient of determination (r2) close to 1 and variation inflation factor (VIF) values < 5). The results showed that the LDPE Young's modulus increases but the other tensile properties and impact resistance deteriorate with the addition of PHB or CC. The tensile strength values of binary mixtures of LDPE lie in the range from 8.9 to 10 MPa. As some commercial grades of LDPE have mechanical strength in this range, it may be inferred that the addition of a certain amount of PHB or CC to LDPE may be considered as a possibility for obtaining LDPE based materials with increased susceptibility to biodegradation. The cubic model in pseudo components was selected for describe the flexural strength of the samples because it was

Development of a novel cup cake with unique properties of essential oil of betel leaf (Piper betle L.) for sustainable entrepreneurship.

PubMed

Roy, Arnab; Guha, Proshanta

2015-08-01

Betel vine (Piper betle L.) is a root climber with deep green heart shaped leaves. It belongs to the Piperaceae family. There is a huge wastage of the leaves during glut season and it can be reduced by various means including extraction of medicinal essential oil which can be considered as GRAS (generally recognized as safe) materials. Therefore, attempts were made to develop a novel cup cake by incorporating essential oil of betel leaf. The textural properties of the cakes were measured by texture analyzer instrument; whereas the organoleptic properties were adjudged by human preferences using sensory tables containing 9-point hedonic scale. Price estimation was done considering all costs and charges. Finally, all parameters of the developed cake were compared with different cup cakes available in the market for ascertaining consumer acceptability of the newly developed product in terms of quality and market price. Results revealed that the Novel cup cake developed with 0.005 % (v/w) essential oil of betel leaf occupied the 1st place among the four developed novel cup cakes. However, it occupied 4th place among the nine cup cakes in the overall preference list prepared based on the textural and organoleptic qualities, though its market price was calculated to be comparable to all the leading cupcakes available in the market. This indicates that manufacturing of novel cup cake with essential oil of betel leaf would be a profitable and self-sustaining entrepreneurship.

Development of a hull-less pumpkin (Cucurbita pepo L.) seed oil press-cake spread.

PubMed

Radočaj, Olga; Dimić, Etelka; Vujasinović, Vesna

2012-09-01

A stable, oil-based spread rich in the omega-3 (ω-3) and omega-6 (ω-6) fatty acids was developed using a hull-less pumpkin seed (Cucurbita pepo L.) oil press-cake, a by-product of the pumpkin oil pressing process, along with cold-pressed hemp oil. Response surface methodology (RSM) was applied to investigate the effects of two factors, as the formulation's compositional variables: a commercial stabilizer (X(1) ) and cold-pressed hemp oil (X(2) ) added to the pumpkin seed oil press-cake in the spread formulations. A central composite, 2-factorial experimental design on 5 levels was used to optimize the spreads where model responses were ω-3 fatty acids content, spreadability (hardness), oil separation, and sensory evaluation. The selected responses were significantly affected by both variables (P < 0.05). The spreads resembled commercial peanut butter, both in appearance, texture and spreadability; were a source of ω-3 fatty acids and with no visual oil separation after 1 mo of storage. An optimum spread was produced using 1.25% (w/w) of stabilizer and 80% of hemp oil (w/w, of the total added oil) which had 0.97 g of ω-3 fatty acids per serving size; penetration depth of 68.4 mm; oil separation of 9.2% after 3 mo of storage; and a sensory score of 17.5. A use of by-products generated from different food processing technologies, where the edible waste is successfully incorporated as a value-added ingredient, has become a very important area of research to support global sustainability efforts. This study contributes to the knowledge of a product design process for oil-based spread development, where oil press-cake, a by-product of the oil pressing process of the naked pumpkin seeds, was used and where results have demonstrated that a new product can be successfully developed and potentially manufactured as a functional food. © 2012 Institute of Food Technologists®

Integrated options for the management of black root rot of strawberry caused by Rhizoctonia solani Kuhn.

PubMed

Asad-Uz-Zaman, Md; Bhuiyan, Mohammad Rejwan; Khan, Mohammad Ashik Iqbal; Alam Bhuiyan, Md Khurshed; Latif, Mohammad Abdul

2015-02-01

An investigation was made to manage strawberry black root rot caused by Rhizoctonia solani (R. solani) through the integration of Trichoderma harzianum (T. harzianum) isolate STA7, mustard oil cake and Provax 200. A series of preliminary experiments were conducted to select a virulent isolate of R. solani, an effective isolate of T. harzianum, a suitable organic amendment, and a suitable fungicide before setting the experiment for integration. The pathogenicity of the selected four isolates of R. solani was evaluated against strawberry and isolate SR1 was selected as the test pathogen due to its highest virulent (95.47% mortality) characteristics. Among the 20 isolates of T. harzianum, isolate STA7 showed maximum inhibition (71.97%) against the test pathogen (R. solani). Among the fungicides, Provax-200 was found to be more effective at lowest concentration (100 ppm) and highly compatible with Trichoderma isolates STA7. In the case of organic amendments, maximum inhibition (59.66%) of R. solani was obtained through mustard oil cake at the highest concentration (3%), which was significantly superior to other amendments. Minimum percentages of diseased roots were obtained with pathogen (R. solani)+Trichoderma+mustard oil cake+Provax-200 treatment, while the highest was observed with healthy seedlings with a pathogen-inoculated soil. In the case of leaf and fruit rot diseases, significantly lowest infected leaves as well as fruit rot were observed with a pathogen+Trichoderma+mustard oil cake+Provax-200 treatment in comparison with the control. A similar trend of high effectiveness was observed by the integration of Trichoderma, fungicide and organic amendments in controlling root rot and fruit diseases of strawberry. Single application of Trichoderma isolate STA7, Provax 200 or mustard oil cake did not show satisfactory performance in terms of disease-free plants, but when they were applied in combination, the number of healthy plants increased significantly. The

[Toxic mustard plaster dematitis and phototoxic dematitis after application of bergamot oil].

PubMed

Weisenseel, P; Woitalla, S

2005-12-15

Two cases that illustrate the risks attendant on the therapeutic use of natural medications by laypersons are reported. In the first case, the application of a mustard plaster triggered toxic dermatitis. In the second case, a session in a solarium after the external application of bergamot oil resulted in a phototoxic reaction.

Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.

PubMed

Pineli, Lívia de Lacerda de Oliveira; de Aguiar, Lorena Andrade; de Oliveira, Guilherme Theodoro; Botelho, Raquel Braz Assunção; Ibiapina, Maria do Desterro Ferreira Pereira; de Lima, Herbert Cavalcanti; Costa, Ana Maria

2015-03-01

The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100% wheat flour (WF cake) and with 100% PDBF and four different levels of XG (0%-PDBF cake, 0.1%-X1, 0.2%-X2 and 0.3%-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance. PDBF cakes showed lower carbohydrate values, but higher protein, lipids, calories and antioxidant contents. They were rich in fiber, as well as iron, zinc and copper. The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness, elasticity and moisture. Chewiness of X2 cake was similar to that of WF cake. X2 and X3 cakes showed specific volume closer to that of WF cake. No difference was found among the treatments for texture and appearance acceptances. Flavor of X2 and X3 cakes were more accepted than WF cake. Acceptance of all cakes were in the liking region of hedonic scale. PBDF associated to XG is a feasible option to substitute WF in gluten free cake, improving its nutritional quality.

Characterisation of Blighia sapida (Sapindaceae) seed oil and defatted cake from Benin.

PubMed

Djenontin, Sebastien Tindo; Wotto, Valentin D; Lozano, Paul; Pioch, Daniel; Sohounhloue, Dominique K C

2009-01-01

A sample of Blighia sapida seeds collected in Benin has been analysed and the results are compared to the scarcely available literature data. The chemical analysis of seed oil shows a saponification value of 145 and an iodine value of 66, consistent with the high mono-unsaturated fatty acids (FAs) content (63.8 wt%). The most interesting feature is the prominent concentration of eicosenoic acid (48.4 wt%). Arachidic acid being the main component within the saturated group, the C20 FAs fraction accounts for 68.4 wt%, thus making the peculiar composition of this oil. Among the unsaponifiable fraction (2.4 wt%), the major sterol is stigmasterol (54.6 wt%), surprisingly over passing beta-sitosterol. Tocols (338 ppm) contains mainly alpha- and gamma-tocopherol. Regarding the defatted cake, results show the prominent position of starch and a noticeable amount of proteins and fibers (44.2, 22.4, 15.6 wt%, respectively). Seventeen amino acids were identified together with valuable minerals (total ashes 3.5 wt%). Possible uses of oil and defatted cake are discussed.

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

PubMed Central

2017-01-01

Summary Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligosporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP6 content by 48 and 33%, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP5-6. Solid-state fermentation of flaxseed oil cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2–4%. PMID:29089855

Brassicaceae Mustards: Traditional and Agronomic Uses in Australia and New Zealand.

PubMed

Rahman, Mahmudur; Khatun, Amina; Liu, Lei; Barkla, Bronwyn J

2018-01-21

Commonly cultivated Brassicaceae mustards, namely garlic mustard ( Alliaria petiolata ), white mustard ( Brassica alba ), Ethiopian mustard ( B. carinata ), Asian mustard ( B. juncea ), oilseed rape ( B. napus ), black mustard ( B. nigra ), rapeseed ( B. rapa ), white ball mustard ( Calepina irregularis ), ball mustard ( Neslia paniculata ), treacle mustard ( Erysimum repandum ), hedge mustard ( Sisymbrium officinale ), Asian hedge mustard ( S. orientale ), smooth mustard ( S. erysimoides ) and canola are the major economically important oilseed crops in many countries. Mustards were naturalized to Australia and New Zealand and Australia is currently the second largest exporter of Brassicaceae oilseeds to meet the global demand for a healthy plant-derived oil, high in polyunsaturated fats. Apart from providing edible oil, various parts of these plants and many of their phytochemicals have been used traditionally for both agronomic as well as medicinal purposes, with evidence of their use by early Australian and New Zealand settlers and also the indigenous population. This review provides an overview of the current knowledge of traditional and agronomic uses of Brassicaceae oilseeds and mustards with a focus on their importance in Australia and New Zealand.

Non-edible Oil Cakes as a Novel Substrate for DPA Production and Augmenting Biocontrol Activity of Paecilomyces variotii

PubMed Central

Arora, Kalpana; Sharma, Satyawati; Krishna, Suresh B. N.; Adam, Jamila K.; Kumar, Ashwani

2017-01-01

The present study investigated the use of waste non-edible oil cakes (Jatropha, Karanja, Neem, and Mahua) as a substrate for the growth of Paecilomyces variotii and dipicolinic acid (DPA) production. Previous researches proved the efficacy of DPA in suppressing certain pathogens that are deleterious to the plants in the rhizosphere. DPA production was statistical optimized by amending non-edible oil cakes in growing media as nitrogen and sugars (Dextrose, Glucose, and Lactose) as carbon source. Plackett-Burman design (PBD), indicated that Jatropha cake, Karanja cake, and Dextrose were the most significant components (p < 0.05) of the media and were further optimized using response surface methodology (RSM). Jatropha cake, Karanja cake, and Dextrose at the concentration of 12.5, 4.5, and 10 g/l, respectively, yielded 250 mg/l of DPA, which was 2.5 fold more than that obtained from basal medium. HPLC analysis of the optimized medium (peak at retention time of 30 min) confirmed the enhanced DPA production by P. variotii. The scanning electron microscopy (SEM) images showed that optimized medium impose a stress like condition (due to less C:N ratio) for the fungus and generated more spores as compared to the basal medium in which carbon source is easily available for the mycelial growth. The antimicrobial activity of the fungal extract was tested and found to be effective even at 10−2 dilution after 72 h against two plant pathogens, Fusarium oxysporum and Verticillium dahlia. Statistical experimental design of this study and the use of non-edible oil cakes as a substrate offer an efficient and viable approach for DPA production by P. variotii. PMID:28512455

Non-edible Oil Cakes as a Novel Substrate for DPA Production and Augmenting Biocontrol Activity of Paecilomyces variotii.

PubMed

Arora, Kalpana; Sharma, Satyawati; Krishna, Suresh B N; Adam, Jamila K; Kumar, Ashwani

2017-01-01

The present study investigated the use of waste non-edible oil cakes (Jatropha, Karanja, Neem, and Mahua) as a substrate for the growth of Paecilomyces variotii and dipicolinic acid (DPA) production. Previous researches proved the efficacy of DPA in suppressing certain pathogens that are deleterious to the plants in the rhizosphere. DPA production was statistical optimized by amending non-edible oil cakes in growing media as nitrogen and sugars (Dextrose, Glucose, and Lactose) as carbon source. Plackett-Burman design (PBD), indicated that Jatropha cake, Karanja cake, and Dextrose were the most significant components ( p < 0.05) of the media and were further optimized using response surface methodology (RSM). Jatropha cake, Karanja cake, and Dextrose at the concentration of 12.5, 4.5, and 10 g/l, respectively, yielded 250 mg/l of DPA, which was 2.5 fold more than that obtained from basal medium. HPLC analysis of the optimized medium (peak at retention time of 30 min) confirmed the enhanced DPA production by P. variotii . The scanning electron microscopy (SEM) images showed that optimized medium impose a stress like condition (due to less C:N ratio) for the fungus and generated more spores as compared to the basal medium in which carbon source is easily available for the mycelial growth. The antimicrobial activity of the fungal extract was tested and found to be effective even at 10 -2 dilution after 72 h against two plant pathogens, Fusarium oxysporum and Verticillium dahlia . Statistical experimental design of this study and the use of non-edible oil cakes as a substrate offer an efficient and viable approach for DPA production by P. variotii .

Biohydrogen and polyhydroxyalkanoate co-production by Enterobacter aerogenes and Rhodobacter sphaeroides from Calophyllum inophyllum oil cake.

PubMed

Arumugam, A; Sandhya, M; Ponnusami, V

2014-07-01

The feasibility of coupled biohydrogen and polyhydroxyalkanoate production by Enterobacter aerogenes and Rhodobacter sphaeroides using Calophyllum inophyllum oil cake was studied under dark and photo fermentation conditions. The utilization of a non-edible acidic oil cake (C. inophyllum), and exploitation of a modified minimal salt media led to reduction in the cost of media. Cost of fermentation is reduced by implementation of alternate dark-photo fermentative periods and through the use of a co-culture consisting of a dark fermentative (E. aerogenes) and a photo fermentative (R. sphaeroides) bacterium. The biohydrogen and polyhydroxyalkanoate produced were 7.95 L H2/L media and 10.73 g/L media, respectively, under alternate dark and photo fermentation and were 3.23 L H2/L media and 5.6g/L media, respectively under complete dark fermentation. The characteristics of the oil cake and alternate dark (16 h) and photo (8h) fermentative conditions were found to be supportive in producing high biohydrogen and polyhydroxyalkanoate (PHA) yield. Copyright © 2014 Elsevier Ltd. All rights reserved.

Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake.

PubMed

Poonnakasem, Naratip; Pujols, Kairy Dharali; Chaiwanichsiri, Saiwarun; Laohasongkram, Kalaya; Prinyawiwatkul, Witoon

2016-01-01

Effects of different oils on physicochemical properties, consumer liking, emotion, and purchase intent of sponge cakes were evaluated. Three healthy oils (extra virgin coconut oil, EVCO; extra virgin olive oil, EVOO; rice bran oil, RBO) compared with butter (the control), were used at 20% (w/w, wheat flour basis) in sponge cake formulations. Five positive (calm, good, happy, pleased, satisfied) and 3 negative (guilty, unsafe, worried) emotion terms, selected from the EsSense Profile(®) with slight modification using an online (N = 234) check-all-that-apply questionnaire, were used for consumer testing. Consumers (N = 148) evaluated acceptability of 9 sensory attributes on a 9-point hedonic scale, 8 emotion responses on a 5-point rating scale, and purchase intent on a binomial scale. Overall liking, emotion, and purchase intent were evaluated before compared with after health benefit statement of oils had been given to consumers. Overall liking and positive emotion (except calm) scores of sponge cake made with EVCO were higher than those made with EVOO and RBO. Specific volume, expansion ratio, and moisture content of control, EVCO, and EVOO were not significantly different, but higher than RBO sponge cake. JAR results showed that sponge cake made with RBO had the least softness that was reflected by the highest hardness (6.61 to 9.69 compared with. 12.76N). Oil (EVCO/EVOO/RBO) health benefit statement provided to consumer significantly increased overall liking, positive emotion, and purchase intent scores while decreased negative emotion scores. Overall liking and pleased emotion were critical attributes influencing purchase intent (odds ratio = 2.06 to 3.75), whereas calm and happy became not critical after health benefit statement had been given. © 2015 Institute of Food Technologists®

Protective effects of dietary glycine and glutamic acid toward the toxic effects of oxidized mustard oil in rabbits.

PubMed

Zeb, Alam; Rahman, Saleem Ur

2017-01-25

The protective role of glycine and glutamic acid against the toxic effects of oxidized oil was studied for the first time. Mustard seed oil was thermally oxidized and characterized for quality characteristics and polyphenolic composition using reversed phase HPLC-DAD. Significant changes in the quality characteristics occurred with thermal oxidation. Fourteen polyphenolic compounds were identified and quantified in oils. Quercetin-3-glucoside, quercetin-3-feruloylsophoroside, catechin, quercetin-3-rutinoside, quercetin-3,7-diglucoside, sinapic acid and vanillic acid hexoside were the major compounds in the fresh and oxidized oil. Oxidized, un-oxidized mustard oils, glycine and glutamic acid were given to rabbits alone or in combination. The biochemical responses were studied in terms of haematological and biochemical parameters and histopathology. It has been observed that biochemical and haematological parameters were adversely affected by the oxidized oil, while supplementation of both amino acids was beneficial in normalizing these parameters. Both amino acids alone have no significant effects, however, oxidized oil affected the liver by enhancing fat accumulation, causing hepatitis, reactive Kupffer cells and necrosis. The co-administration of oxidized oils with glycine or glutamic acid revealed significant recovery of the liver structure and function. In conclusion, glycine or glutamic acid is beneficial and protective against food toxicity and can be considered as an ameliorative food supplement.

Meat quality assessment from young goats fed for long periods with castor de-oiled cake.

PubMed

Oliveira, C H A; Silva, A M; Silva, L M; van Tilburg, M F; Fernandes, C C L; Moura, A A; Moreno, F B M B; Monteiro-Moreira, A C O; Moreira, R A; Bezerra, F J; Rondina, D

2015-08-01

Diet can influence both the qualitative and quantitative traits of ruminant meat. This study evaluated the effects of castor de-oiled cake on the meat of mixed-breed male goat kids. After 165days of diet treatment, no alterations (p>0.05) were observed in the in vivo performance, anatomic components, dissection and proximate composition of the Longissimus dorsi muscle, as well as in the color and pH of the carcasses. However, diet had an effect (p<0.05) on energy metabolites, fatty acid profile, and expression of certain proteins of the Longissimus dorsi muscle. To conclude, this study showed that the establishment of castor de-oiled cake diet for a long period to goats led to alterations in meat quality, without compromising its consumption qualities. Copyright © 2015 Elsevier Ltd. All rights reserved.

Shrubby Reed-Mustard Habitat: Parent Material, Soil, and Landscape Characteristics

NASA Astrophysics Data System (ADS)

Kelly, L. S.; Boettinger, J. L.

2012-12-01

Shrubby reed-mustard (Glaucocarpum suffrutescens, a.k.a. Schoenocrambe suffrutescens, Glaucocarpum suffrutescens, or Hesperidanthus suffrutescens) is an endangered perennial shrub endemic to the southern Uinta Basin in northeast Utah. Only seven populations of shrubby reed-mustard have been identified. The arid area where the plant grows is rich in natural gas and oil deposits, as well as oil shale. Oil wells already dot the landscape, and there is significant concern that further development of these resources will threaten the continued existence of shrubby reed-mustard. Determination of the parent material, soil and landscape characteristics associated with shrubby reed-mustard habitat is imperative to facilitate conservation management. Shrubby reed-mustard grows where little else does and, based on field observations and remotely sensed spectral data, appears to occur in a particular type of strata. Our objective is to identify the physical and chemical characteristics of shrubby reed-mustard's environment. Site characteristics such as parent material and associated vegetation have been identified and documented. Soil properties such as water-soluble and total leachable elements, particle-size distribution, organic carbon, cation exchange capacity, total nitrogen, and available phosphorus and potassium are being determined. During the course of this investigation, soils within four shrubby reed-mustard habitat areas were sampled. Soils from non-shrubby reed-mustard areas adjacent to the four shrubby reed-mustard populations were also sampled. Soil samples were collected from a total of twenty-five shrubby reed-mustard soil pits and twenty-four non-shrubby reed-mustard soil pits. The soil horizons of each pedon were delineated, and samples were collected from each horizon. Field data indicate that shrubby reed-mustard occurs exclusively in shale-derived, shallow soils on bedrock-controlled uplands. Although there is some overlap of plant species on both types

Pyrolysis of de-oiled seed cake of Jatropha Curcas and catalytic steam reforming of pyrolytic bio-oil to hydrogen.

PubMed

Renny, Andrew; Santhosh, Viswanathan; Somkuwar, Nitin; Gokak, D T; Sharma, Pankaj; Bhargava, Sanjay

2016-11-01

The aim of this work was to study the pyrolysis of de-oiled seed cake of Jatropha Curcas and catalytic steam reforming of pyrolytic bio-oil to hydrogen. As per literature, presence of heavy nitrogenous and oxygenated compounds leads to catalyst deactivation. Here, an attempt has been made to tune pyrolytic reactions to optimize the N and O content of the pyrolytic bio-oil. Bio-oil conversion and hydrogen yield decreased as reaction progressed, which attributes to temporary loss of catalytic activity by blockage of catalyst pores by carbon deposition. Further, retention of steam reforming activity after repetitive steam activation suggests long-term catalyst usage. Copyright © 2016 Elsevier Ltd. All rights reserved.

Aflatoxin levels in sunflower seeds and cakes collected from micro- and small-scale sunflower oil processors in Tanzania.

PubMed

Mmongoyo, Juma A; Wu, Felicia; Linz, John E; Nair, Muraleedharan G; Mugula, Jovin K; Tempelman, Robert J; Strasburg, Gale M

2017-01-01

Aflatoxin, a mycotoxin found commonly in maize and peanuts worldwide, is associated with liver cancer, acute toxicosis, and growth impairment in humans and animals. In Tanzania, sunflower seeds are a source of snacks, cooking oil, and animal feed. These seeds are a potential source of aflatoxin contamination. However, reports on aflatoxin contamination in sunflower seeds and cakes are scarce. The objective of the current study was to determine total aflatoxin concentrations in sunflower seeds and cakes from small-scale oil processors across Tanzania. Samples of sunflower seeds (n = 90) and cakes (n = 92) were collected across two years, and analyzed for total aflatoxin concentrations using a direct competitive enzyme-linked immunosorbent assay (ELISA). For seed samples collected June-August 2014, the highest aflatoxin concentrations were from Dodoma (1.7-280.6 ng/g), Singida (1.4-261.8 ng/g), and Babati-Manyara (1.8-162.0 ng/g). The highest concentrations for cakes were from Mbeya (2.8-97.7 ng/g), Dodoma (1.9-88.2 ng/g), and Singida (2.0-34.3 ng/g). For seed samples collected August-October 2015, the highest concentrations were from Morogoro (2.8-662.7 ng/g), Singida (1.6-217.6 ng/g) and Mbeya (1.4-174.2 ng/g). The highest concentrations for cakes were from Morogoro (2.7-536.0 ng/g), Dodoma (1.4-598.4 ng/g) and Singida (3.2-52.8 ng/g). In summary, humans and animals are potentially at high risk of exposure to aflatoxins through sunflower seeds and cakes from micro-scale millers in Tanzania; and location influences risk.

Characterization of virgin walnut oils and their residual cakes produced from different varieties.

PubMed

Ojeda-Amador, Rosa M; Salvador, María Desamparados; Gómez-Alonso, Sergio; Fregapane, Giuseppe

2018-06-01

This study addresses the composition and properties of different walnut varieties (Chandler, Hartley and Lara), in particular their virgin oils and residual cakes obtained by screw pressing employing different cultivars. Among nuts, walnut (Juglans regia L.) exhibits interesting nutritional value, mainly due to their high content in linoleic acid, phenolic and tocopherol compounds, which show antioxidant and other healthy properties. Valuable results related to fatty acid profile and minor components were observed. Virgin walnut oil is a rich source in linoleic acid (60-62%) and γ-tocopherol (517-554 mg/kg). Moreover, walnuts show a very high content in total phenolic compounds (10,045-12,474 mg/kg; as gallic acid), which contribute to a great antioxidant activity (105-170 mmol/kg for DPPH, and 260-393 mmol/kg for ORAC), being the hydrolysable tannins (2132-4204 mg/kg) and flavanols (796-2433 mg/kg) their main phenolic groups. Aldehydes account for the highest contribution to aromatic volatiles in virgin walnut oil (about 35% of total). As expected, polar phenolic compounds concentrate in the residual cake, after the separation of the oily phase, reaching a content of up to 19,869 mg/kg, leading to potential added value and applications as source of bioactive compounds to this by-product. Copyright © 2018 Elsevier Ltd. All rights reserved.

Biosynthesis of Mustard Oil Glucosides: Sodium Phenylacetothiohydroximate and Desulfobenzylglucosinolate, Precursors of Benzylglucosinolate in Tropaeolum majus1

PubMed Central

Underhill, L. E. W.; Wetter, L. R.

1969-01-01

The biosynthesis of the mustard oil glucoside, benzylglucosinolate, was studied in Tropaeolum majus L. A number of labeled compounds were administered to plant shoots and the incorporation of tracer into benzylglucosinolate, isolated as the crystalline tetramethyl-ammonium salt, was measured. In order of decreasing efficiency of conversion into benzyl-glucosinolate the compounds fed were S-(β-d-glucopyranosyl)phenylacetothiohydroximic acid (desulfobenzylglucosinolate), sodium phenylacetothiohydroximate, dl-phenylalanine, d-glucose, and sodium-d-1-glucopyranosyl mercaptide (1-thioglucose). The results are consistent with the hypothesis that the thioglucosyl group of benzylglucosinolate is derived by glucosylation of phenylacetothiohydroximate and not from 1-thioglucose. The results also suggest that benzylglucosinolate is formed by sulfation of desulfobenzylglucosinolate as the final step in its biosynthesis. A method for the isolation of a number of glucosinolates (mustard oil glucosides) is described which utilizes anion exchange chromatography on diethylaminoethyl (DEAE) cellulose. Potassium allylglucosinolate, tetramethylammonium benzylglucosinolate, potassium 2-hydroxy-2-phenylethylglucosinolate and potassium 2-phenylethylglucosinolate were obtained on recrystallization of the glucosinolate fraction eluted from the column. PMID:16657104

Combined Effects of Diphenyliodonium Chloride, Pine Oils, and Mustard Oil Soaps on Certain Microorganisms

PubMed Central

Ahmed, Zahir; Siddiqui, Mahmood A.; Khan, Ismat

1969-01-01

Bactericidal and bacteriostatic activities of an emulsion containing 10.0% (v/v) terpineol, 0.5% (w/v) diphenyliodonium chloride, 11.0% (v/v) ethyl alcohol, and 5.62% saponified mustard oil were tested against a number of different types of organisms. The bactericidal concentration for Salmonella typhosa was 1:400. In the presence of 5.0% horse serum, it increased to 1:250. The bacteriostatic concentration varied from organism to organism; Escherichia coli and Staphylococcus aureus required 4,000 μg/ml for complete bacteriostasis, whereas Corynebacterium diphtheriae, Salmonella paratyphi-A, and Shigella required only 2,000 μg/ml for complete inhibition. A 4.0% concentration of the emulsion killed the spores of Bacillus subtilis within 6 hr. PMID:4389659

Neem cake: chemical composition and larvicidal activity on Asian tiger mosquito.

PubMed

Nicoletti, Marcello; Mariani, Susanna; Maccioni, Oliviero; Coccioletti, Tiziana; Murugan, Kardaray

2012-07-01

New pesticides based on natural products are urgently needed, in consideration of their environmental care and lower collateral effects. Neem oil, the main product obtained from Azadiractha indica A. Juss, commonly known as neem tree, is mainly used in medical devices, cosmetics and soaps, as well as important insecticide. Manufacturing of neem oil first includes the collection of the neem seeds as raw material used for the extraction. Neem cake is the waste by-product remaining after extraction processes. The quality of the oil, as that of the cake, strictly depends from the quality of seeds as well as from the type of extraction processes used, which strongly influences the chemical composition of the product. Currently, the different types of commercial neem cake on the market are roughly identified as oiled and deoiled cake, but several other differences can be detected. The differences are relevant and must be determined, to obtain the necessary correlation between chemical constitution and larvicidal activities. Six different batches of neem cake, marketed by several Indian and European companies, were analyzed by HPLC and HPTLC, and their fingerprints compared, obtaining information about the different compositions, focusing in particular on nortriterpenes, considered as the main active components of neem oil. Therefore, the chemical composition of each cake was connected with the biological activitiy, i.e., the effects of the extracts of the six neem cakes were tested on eggs and larvae of Aedes albopictus (Stegomyia albopicta) (Diptera: Culicidae), commonly known as Asian tiger mosquito. The results confirmed the previously reported larvicide effects of neem cake that, however, can now be related to the chemical composition, in particular with nortriterpenes, allowing in that way to discriminate between the quality of the various marketed products, as potential domestic insecticides.

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.

PubMed

Román, Laura; Santos, Isabel; Martínez, Mario M; Gómez, Manuel

2015-12-01

The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

Lead biotransformation potential of allochthonous Bacillus sp. SKK11 with sesame oil cake in mine soil

USDA-ARS?s Scientific Manuscript database

This study was aimed at assessing the potential of allochthonous Bacillus sp. SKK11 and sesame oil cake extract for transformation of Pb in mine soil. The bacteria were isolated from a brackish environment and identified as Bacillus sp. based on partial 16S rDNA sequences. The isolate SKK11 exhibite...

Recovering Bioactive Compounds from Olive Oil Filter Cake by Advanced Extraction Techniques

PubMed Central

Lozano-Sánchez, Jesús; Castro-Puyana, María; Mendiola, Jose A.; Segura-Carretero, Antonio; Cifuentes, Alejandro; Ibáñez, Elena

2014-01-01

The potential of by-products generated during extra-virgin olive oil (EVOO) filtration as a natural source of phenolic compounds (with demonstrated bioactivity) has been evaluated using pressurized liquid extraction (PLE) and considering mixtures of two GRAS (generally recognized as safe) solvents (ethanol and water) at temperatures ranging from 40 to 175 °C. The extracts were characterized by high-performance liquid chromatography (HPLC) coupled to diode array detection (DAD) and electrospray time-of-flight mass spectrometry (HPLC-DAD-ESI-TOF/MS) to determine the phenolic-composition of the filter cake. The best isolation procedure to extract the phenolic fraction from the filter cake was accomplished using ethanol and water (50:50, v/v) at 120 °C. The main phenolic compounds identified in the samples were characterized as phenolic alcohols or derivatives (hydroxytyrosol and its oxidation product), secoiridoids (decarboxymethylated and hydroxylated forms of oleuropein and ligstroside aglycones), flavones (luteolin and apigenin) and elenolic acid derivatives. The PLE extraction process can be applied to produce enriched extracts with applications as bioactive food ingredients, as well as nutraceuticals. PMID:25226536

Response ofMeteorus leviventris, (Hymenoptera: Braconidae) to mustard oils in field trapping experiments.

PubMed

Pivnick, K A

1993-09-01

Trapping experiments were carried out near Saskatoon, Canada, from May through August 1990 to assess the response of the braconid wasp,Meteorus leviventris, to four selected mustard oils or isothiocyanates (IC) at a release rate of 4 mg/day, and for allyl IC only, at 40 mg/day. Only allyl IC at 4 mg/day was significantly attractive when trap captures were compared to the captures in the control traps. The others (n-propyl IC, 2-phenylethyl IC., and ethyl IC) were not attractive, nor was allyl IC at the higher dose, although trap captures with the latter bait were the second highest.

40 CFR 180.1167 - Allyl isothiocyanate as a component of food grade oil of mustard; exemption from the requirement...

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 23 2010-07-01 2010-07-01 false Allyl isothiocyanate as a component of food grade oil of mustard; exemption from the requirement of a tolerance. 180.1167 Section 180.1167 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES I...

Utilization of wild apricot kernel press cake for extraction of protein isolate.

PubMed

Sharma, P C; Tilakratne, B M K S; Gupta, Anil

2010-12-01

The kernels of apricot (Prunus armeniaca) stones are utilized for extraction of oil. The press cake left after extraction of oil was evaluated for preparation of protein isolate for its use in food supplementation. The apricot kernels contained 45-50% oil, 23.6-26.2% protein, 4.2% ash, 5.42% crude fibre, 8.2% carbohydrates and 90 mg HCN/100 g kernels, while press cake obtained after oil extraction contained 34.5% crude protein, which can be utilized for preparation of protein isolates. The method standardized for extraction of protein isolate broadly consisted of boiling the press cake with water in 1:20 (w/v) ratio for 1 h, raising pH to 8 and stirring for a few min followed by filtration, coagulation at pH 4 prior to sieving and pressing of coagulant for overnight and drying followed by grinding which resulted in extraction of about 71.3% of the protein contained in the press cake. The protein isolate contained 68.8% protein, 6.4% crude fat, 0.8% ash, 2.2% crude fibre and 12.7% carbohydrates. Thus the apricot kernel press cake can be utilized for preparation of protein isolate to improve the nutritional status of many food formulations.

Effect of white mustard essential oil on inoculated Salmonella sp. in a sauce with particulates.

PubMed

David, Jairus R D; Ekanayake, Athula; Singh, Indarpal; Farina, Brian; Meyer, Michael

2013-04-01

White mustard essential oil (WMEO), from white mustard seed (Sinapis alba L.), is obtained by solvent extraction of defatted and wetted ground mustard; endogenous myrosinase catalyzes the hydrolysis of the glucosinolate sinalbin to yield 4-hydroxybenzyl isothiocyanate (4-HBITC), the antimicrobial component of WMEO. Sauce with particulates was made by mixing sauce, which served as the carrier for WMEO, with frozen vegetable and chicken particulates inoculated with Salmonella sp. WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts by 0.8 to 2.7 log (CFU/g) in a frozen sauce with particulates in a dose-dependent manner, starting from the point of formulating the sauce through the microwave cooking step. High-pressure liquid chromatography-based analytical data confirmed that 4-HBITC was present in all of the samples in the expected concentrations and was completely hydrolyzed after the recommended cooking time in microwave ovens. In another experiment simulating unintentional abuse conditions, where the WMEO containing sauce with particulates was kept at room temperature for 5 h, WMEO (at 250 to 750 ppm of 4-HBITC) was able to reduce inoculated Salmonella counts from the point of first contact and up to 5 h by 0.7 to 2.4 log (CFU/g). Despite the known hydrolytic instability of the active component 4-HBITC, particularly at close to neutral pH values, WMEO was effective in controlling deliberately inoculated Salmonella sp. in a frozen sauce with particulates.

46 CFR 148.310 - Seed cake.

Code of Federal Regulations, 2013 CFR

2013-10-01

... and moisture combined; and (2) As far as practical, is free from flammable solvent. (b) This part does... maximum of 14 percent oil and moisture combined. (c) Before loading, the seed cake must be aged per the... barge a certificate from a competent testing laboratory stating the oil and moisture content of the seed...

46 CFR 148.310 - Seed cake.

Code of Federal Regulations, 2012 CFR

2012-10-01

... and moisture combined; and (2) As far as practical, is free from flammable solvent. (b) This part does... maximum of 14 percent oil and moisture combined. (c) Before loading, the seed cake must be aged per the... barge a certificate from a competent testing laboratory stating the oil and moisture content of the seed...

46 CFR 148.310 - Seed cake.

Code of Federal Regulations, 2014 CFR

2014-10-01

... and moisture combined; and (2) As far as practical, is free from flammable solvent. (b) This part does... maximum of 14 percent oil and moisture combined. (c) Before loading, the seed cake must be aged per the... barge a certificate from a competent testing laboratory stating the oil and moisture content of the seed...

Efficacy of Aloe vera/olive oil cream versus betamethasone cream for chronic skin lesions following sulfur mustard exposure: a randomized double-blind clinical trial.

PubMed

Panahi, Yunes; Davoudi, Seyyed Masoud; Sahebkar, Amirhossein; Beiraghdar, Fatemeh; Dadjo, Yahya; Feizi, Iraj; Amirchoopani, Golnoush; Zamani, Ali

2012-06-01

Chronic pruritic skin lesions are among the common late complications of sulfur mustard intoxication. In the present randomized double-blind clinical trial, therapeutic efficacy of Aloe vera/olive oil combination cream in the alleviation of these lesions was evaluated and compared to that of betamethasone 0.1% cream. Sixty-seven Iranian chemical warfare-injured veterans were randomized to apply A. vera/olive oil (n=34, completers=31) or betamethasone 0.1% (n=33, completers=32) cream twice daily for 6 weeks. Evaluation of pruritus severity was performed using a pruritic score questionnaire and visual analogue scale (VAS). Both treatments were associated with significant reductions in the frequency of pruritus (p<0.05), burning sensation (p<0.01 and p<0.001 in A. vera/olive oil and betamethasone group, respectively), scaling (p<0.01 and p<0.05) and dry skin (p<0.001) at the end of trial. Fissure and excoriation were only reduced in the A. vera group (p<0.05). The change in the frequency of hyper- and hypopigmentation lesions, blisters, erythema and lichenification did not reach statistical significance in any of the groups (p>0.05). Mean pruritus (p<0.05) and VAS scores (p<0.01 and p<0.05) were significantly decreased by the end of trial in both groups. The rate of improvement in the pruritus severity [defined as being classified in a less severe category (mild, moderate and severe)] was found to be comparable between the groups (p>0.05). A. vera/olive oil cream was at least as effective as betamethasone 0.1% in the treatment of sulfur mustard-induced chronic skin complications and might serve as a promising therapeutic option for the alleviation of symptoms in mustard gas-exposed patients.

Fungal production of single cell oil using untreated copra cake and evaluation of its fuel properties for biodiesel.

PubMed

Khot, Mahesh; Gupta, Rohini; Barve, Kadambari; Zinjarde, Smita; Govindwar, Sanjay; Kumar, Ameeta Ravi

2015-04-01

This study evaluated the microbial conversion of coconut oil waste, a major agro-residue in tropical countries, into single cell oil (SCO) feedstock for biodiesel production. Copra cake was used as a low-cost renewable substrate without any prior chemical or enzymatic pretreatment for submerged growth of an oleaginous tropical mangrove fungus, Aspergillus terreus IBB M1. The SCO extracted from fermented biomass was converted into fatty acid methyl esters (FAMEs) by transesterification and evaluated on the basis of fatty acid profiles and key fuel properties for biodiesel. The fungus produced a biomass (8.2 g/l) yielding 257 mg/g copra cake SCO with ~98% FAMEs. The FAMEs were mainly composed of saturated methyl esters (61.2%) of medium-chain fatty acids (C12-C18) with methyl oleate (C18:1; 16.57%) and methyl linoleate (C18:2; 19.97%) making up the unsaturated content. A higher content of both saturated FAMEs and methyl oleate along with the absence of polyunsaturated FAMEs with ≥4 double bonds is expected to impart good fuel quality. This was evident from the predicted and experimentally determined key fuel properties of FAMEs (density, kinematic viscosity, iodine value, acid number, cetane number), which were in accordance with the international (ASTM D6751, EN 14214) and national (IS 15607) biodiesel standards, suggesting their suitability as a biodiesel fuel. The low cost, renewable nature, and easy availability of copra cake, its conversion into SCO without any thermochemical pretreatment, and pelleted fungal growth facilitating easier downstream processing by simple filtration make this process cost effective and environmentally favorable.

Hydrothermal liquefaction of de-oiled Jatropha curcas cake using Deep Eutectic Solvents (DESs) as catalysts and co-solvents.

PubMed

Alhassan, Yahaya; Kumar, Naveen; Bugaje, Idris M

2016-01-01

Biomass liquefaction using ionic liquids (ILs) as catalysts has received appreciable attention, in renewable fuels and chemicals production, recently. However, issues associated with the production cost, long reaction time and use of volatile solvents are undeniably challenging. Thus, Deep Eutectic Solvents (DESs) emerged as promising and potential ILs substitutes. The hydrothermal liquefaction of de-oiled Jatropha curcas cake was catalyzed by four synthesized DESs as catalysts and co-solvents for selective extraction. Proximate and ultimate analyses including ash, moisture and carbon contents of bio-crude produced varied slightly. The higher heating values found ranges from 21.15 ± 0.82 MJ/kg to 24.30 ± 0.98 MJ/kg. The bio-crude yields obtained using ChCl-KOH DES was 43.53 wt% and ChCl-p-TsOH DES was 38.31 wt%. Bio-crude yield using ChCl-FeCl3 DES was 30.80 wt%. It is suggested that, the selectivity of bio-crude could be improved, by using DESs as catalyst and co-solvent in HTL of biomass such as de-oiled J. curcas cake. Copyright © 2015 Elsevier Ltd. All rights reserved.

Characterization and Comparison of Fast Pyrolysis Bio-oils from Pinewood, Rapeseed Cake, and Wheat Straw Using 13C NMR and Comprehensive GC × GC.

PubMed

Negahdar, Leila; Gonzalez-Quiroga, Arturo; Otyuskaya, Daria; Toraman, Hilal E; Liu, Li; Jastrzebski, Johann T B H; Van Geem, Kevin M; Marin, Guy B; Thybaut, Joris W; Weckhuysen, Bert M

2016-09-06

Fast pyrolysis bio-oils are feasible energy carriers and a potential source of chemicals. Detailed characterization of bio-oils is essential to further develop its potential use. In this study, quantitative 13 C nuclear magnetic resonance ( 13 C NMR) combined with comprehensive two-dimensional gas chromatography (GC × GC) was used to characterize fast pyrolysis bio-oils originated from pinewood, wheat straw, and rapeseed cake. The combination of both techniques provided new information on the chemical composition of bio-oils for further upgrading. 13 C NMR analysis indicated that pinewood-based bio-oil contained mostly methoxy/hydroxyl (≈30%) and carbohydrate (≈27%) carbons; wheat straw bio-oil showed to have high amount of alkyl (≈35%) and aromatic (≈30%) carbons, while rapeseed cake-based bio-oil had great portions of alkyl carbons (≈82%). More than 200 compounds were identified and quantified using GC × GC coupled to a flame ionization detector (FID) and a time of flight mass spectrometer (TOF-MS). Nonaromatics were the most abundant and comprised about 50% of the total mass of compounds identified and quantified via GC × GC. In addition, this analytical approach allowed the quantification of high value-added phenolic compounds, as well as of low molecular weight carboxylic acids and aldehydes, which exacerbate the unstable and corrosive character of the bio-oil.

Characterization and Comparison of Fast Pyrolysis Bio-oils from Pinewood, Rapeseed Cake, and Wheat Straw Using 13C NMR and Comprehensive GC × GC

PubMed Central

2016-01-01

Fast pyrolysis bio-oils are feasible energy carriers and a potential source of chemicals. Detailed characterization of bio-oils is essential to further develop its potential use. In this study, quantitative 13C nuclear magnetic resonance (13C NMR) combined with comprehensive two-dimensional gas chromatography (GC × GC) was used to characterize fast pyrolysis bio-oils originated from pinewood, wheat straw, and rapeseed cake. The combination of both techniques provided new information on the chemical composition of bio-oils for further upgrading. 13C NMR analysis indicated that pinewood-based bio-oil contained mostly methoxy/hydroxyl (≈30%) and carbohydrate (≈27%) carbons; wheat straw bio-oil showed to have high amount of alkyl (≈35%) and aromatic (≈30%) carbons, while rapeseed cake-based bio-oil had great portions of alkyl carbons (≈82%). More than 200 compounds were identified and quantified using GC × GC coupled to a flame ionization detector (FID) and a time of flight mass spectrometer (TOF-MS). Nonaromatics were the most abundant and comprised about 50% of the total mass of compounds identified and quantified via GC × GC. In addition, this analytical approach allowed the quantification of high value-added phenolic compounds, as well as of low molecular weight carboxylic acids and aldehydes, which exacerbate the unstable and corrosive character of the bio-oil. PMID:27668136

Low pressure catalytic co-conversion of biogenic waste (rapeseed cake) and vegetable oil.

PubMed

Giannakopoulou, Kanellina; Lukas, Michael; Vasiliev, Aleksey; Brunner, Christoph; Schnitzer, Hans

2010-05-01

Zeolite catalysts of three types (H-ZSM-5, Fe-ZSM-5 and H-Beta) were tested in the catalytic co-conversion of rapeseed cake and safflower oil into bio-fuel. This low pressure process was carried out at the temperatures of 350 and 400 degrees Celsius. The yields and compositions of the product mixtures depended on the catalyst nature and the process temperatures. The produced organic phases consisted mainly of hydrocarbons, fatty acids and nitriles. This mixture possessed improved characteristics (e.g. heating value, water content, density, viscosity, pH) compared with the bio-oils, making possible its application as a bio-fuel. The most effective catalyst, providing the highest yield of organic liquid phase, was the highly acidic/wide-pore H-Beta zeolite. The products obtained on this catalyst demonstrated the highest degree of deoxygenation and the higher HHV (Higher Heating Value). The aqueous liquid phase contained water-soluble carboxylic acids, phenols and heterocyclic compounds. Copyright 2009 Elsevier Ltd. All rights reserved.

Utilization of coconut oil cake for the production of lipase using Bacillus coagulans VKL1.

PubMed

Gowthami, Palanisamy; Muthukumar, Karuppan; Velan, Manickam

2015-01-01

The overproduction of enzymes was performed by manipulating the medium components. In our study, solvent-tolerant thermophilic lipase-producing Bacillus coagulans was isolated from soil samples and a stepwise optimization strategy was employed to increase the lipase production using coconut oil cake basal medium. In the first step, the influence of pH, temperature, carbon source, nitrogen source and inducers on lipase activity was investigated by the One-Factor-At-A-Time (OFAT) method. In the second step, the three significant factors resulted from OFAT were optimized by the statistical approach (CCD).The optimum values of olive oil (0.5%), Tween 80 (0.6%) and FeSO4 (0.05%) was found to be responsible for a 3.2-fold increase in the lipase production identified by Central Composite Design.

Chronic alteration in phosphatidylinositol 4,5-bisphosphate levels regulates capsaicin and mustard oil responses

PubMed Central

Patil, Mayur J.; Belugin, Sergei; Akopian, Armen N.

2011-01-01

There is an agreement that acute (in minutes) hydrolysis and accumulation of phosphatidylinositol 4,5-bisphosphate (PIP2) modulate TRPV1 and TRPA1 activities. Since inflammation results in PIP2 depletion, persisting for long periods (hours-to-days) in pain models and in clinic, we examined whether chronic depletion and accumulation of PIP2 affects capsaicin and mustard oil responses. In addition we also wanted to evaluate whether the effects of PIP2 depend on TRPV1 and TRPA1 co-expression, and whether the PIP2 actions vary in expression cells versus sensory neurons. Chronic PIP2 production was stimulated by over-expression of phosphatidylinositol-4-phosphate-5-kinase, while PIP2-specific phospholipid 5′-phosphatase was selected to reduce plasma membrane levels of PIP2. Our results demonstrate that capsaicin (100 nM; CAP) responses and receptor tachyphylaxis are not significantly influenced by chronic changes in PIP2 levels in wild-type (WT) or TRPA1 null-mutant sensory neurons, as well as CHO cells expressing TRPV1 alone or with TRPA1. However, low concentrations of CAP (20 nM) produced a higher response after PIP2 depletion in cells containing TRPV1 alone, but not TRPV1 together with TRPA1. Mustard oil (25 μM; MO) responses were also not affected by PIP2 in WT sensory neurons and cells co-expressing TRPA1 and TRPV1. In contrast, PIP2 reduction leads to pronounced tachyphylaxis to MO in cells with both channels. Chronic effect of PIP2 on TRPA1 activity depends on presence of the TRPV1 channel and cell type (CHO vs. sensory neurons). In summary, chronic alterations in PIP2 levels regulate magnitude of CAP and MO responses, as well as MO-tachyphylaxis. This regulation depends on co-expression profile of TRPA1 and TRPV1 and cell type. PMID:21337373

Simultaneous allergen inactivation and detoxification of castor bean cake by treatment with calcium compounds

PubMed Central

Fernandes, K.V.; Deus-de-Oliveira, N.; Godoy, M.G.; Guimarães, Z.A.S.; Nascimento, V.V.; de Melo, E.J.T.; Freire, D.M.G.; Dansa-Petretski, M.; Machado, O.L.T.

2012-01-01

Ricinus communis L. is of great economic importance due to the oil extracted from its seeds. Castor oil has been used for pharmaceutical and industrial applications, as a lubricant or coating agent, as a component of plastic products, as a fungicide or in the synthesis of biodiesel fuels. After oil extraction, a castor cake with a large amount of protein is obtained. However, this by-product cannot be used as animal feed due to the presence of toxic (ricin) and allergenic (2S albumin) proteins. Here, we propose two processes for detoxification and allergen inactivation of the castor cake. In addition, we establish a biological test to detect ricin and validate these detoxification processes. In this test, Vero cells were treated with ricin, and cell death was assessed by cell counting and measurement of lactate dehydrogenase activity. The limit of detection of the Vero cell assay was 10 ng/mL using a concentration of 1.6 × 105 cells/well. Solid-state fermentation (SSF) and treatment with calcium compounds were used as cake detoxification processes. For SSF, Aspergillus niger was grown using a castor cake as a substrate, and this cake was analyzed after 24, 48, 72, and 96 h of SSF. Ricin was eliminated after 24 h of SSF treatment. The cake was treated with 4 or 8% Ca(OH)2 or CaO, and both the toxicity and the allergenic properties were entirely abolished. A by-product free of toxicity and allergens was obtained. PMID:22911344

Analgesic Effects of Toad Cake and Toad-cake-containing Herbal Drugs: Analgesic effects of toad cake.

PubMed

Inoue, Eiji; Shimizu, Yasuharu; Masui, Ryo; Usui, Tomomi; Sudoh, Keiichi

2014-03-01

This study was conducted to clarify the analgesic effect of toad cake and toad-cake-containing herbal drugs. We counted the writhing response of mice after the intraperitoneal administration of acetic acid as a nociceptive pain model and the withdrawal response after the plantar surface stimulation of the hind paw induced by partial sciatic nerve ligation of the mice as a neuropathic pain model to investigate the analgesic effect of toad cake and toad-cake-containing herbal drugs. A co-treatment study with serotonin biosynthesis inhibitory drug 4-chloro- DL-phenylalanine methyl ester hydrochloride (PCPA), the catecholamine biosynthesis inhibitory drug α-methyl- DL-tyrosine methyl ester hydrochloride (AMPT) or the opioid receptor antagonist naloxone hydrochloride was also conducted. Analgesic effects in a mouse model of nociceptive pain and neuropathic pain were shown by oral administration of toad cake and toad-cake-containing herbal drugs. The effects of toad cake and toad-cake-containing herbal drugs disappeared upon co-treatment with PCPA, but not with AMPT or naloxone in the nociceptive pain model; the analgesic effect of toad-cake-containing herbal drugs also disappeared upon co-treatment with PCPA in the neuropathic pain model. Toad cake and toad-cake-containing herbal drugs have potential for the treatments of nociceptive pain and of neuropathic pain, such as post-herpetic neuralgia, trigeminal neuralgia, diabetic neuralgia, and postoperative or posttraumatic pain, by activation of the central serotonin nervous system.

Selenium Assimilation and Volatilization from Selenocyanate-Treated Indian Mustard and Muskgrass1

PubMed Central

de Souza, Mark P.; Pickering, Ingrid J.; Walla, Michael; Terry, Norman

2002-01-01

Selenocyanate (SeCN−) is a major contaminant in the effluents from some oil refineries, power plants, and in mine drainage water. In this study, we determined the potential of Indian mustard (Brassica juncea) and muskgrass (a macroalga, Chara canescens) for SeCN− phytoremediation in upland and wetland situations, respectively. The tolerance of Indian mustard to toxic levels of SeCN− was similar to or higher than other toxic forms of Se. Indian mustard treated with 20 μm SeCN− removed 30% (w/v) of the Se supplied in 5 d, accumulating 554 and 86 μg of Se g−1 dry weight in roots and shoots, respectively. Under similar conditions, muskgrass removed approximately 9% (w/v) of the Se supplied as SeCN− and accumulated 27 μg of Se g−1 dry weight. A biochemical pathway for SeCN− degradation was proposed for Indian mustard. Indian mustard and muskgrass efficiently degraded SeCN− as none of the Se accumulated by either organism remained in this form. Indian mustard accumulated predominantly organic Se, whereas muskgrass contained Se mainly as selenite and organic Se forms. Indian mustard produced volatile Se from SeCN− in the form of less toxic dimethylselenide. Se volatilization by Indian mustard accounted for only 0.7% (w/v) of the SeCN− removed, likely because the biochemical steps in the production of dimethylselenide from organic Se were rate limiting. Indian mustard is promising for the phytoremediation of SeCN−-contaminated soil and water because of its remarkable abilities to phytoextract SeCN− and degrade all the accumulated SeCN− to other Se forms. PMID:11842165

Celebratory Cakes

ERIC Educational Resources Information Center

Mahoney, Ellen

2012-01-01

Cakes are no longer the simple desserts they once were. The cake has evolved into an elaborate, sculptural form that represents a special occasion. Sculptural cake forms have become expressive designs using three-dimensional shapes, an array of surface textures, and a range of colors. The use of cakes in the artwork of David Gilhooly, Wayne…

Biodegradation of Mustard

DTIC Science & Technology

1994-07-01

hydrolyzed during incubation in the aqueous medium used for growth of the microorganism. Microorganisms possessing an enzyme system functional against mustard...indicated. Acidophilic Thiobacillus appear to have limited use for mustard breakdown except for the halotolerant T. DrosDerus, originally isolated from a...microorganisms for mustard breakdown is a viable alternative. Enzymes of halophilic and thermophilic microorganisms are able to function in the presence organic

In vitro Fermentation, Digestion Kinetics and Methane Production of Oilseed Press Cakes from Biodiesel Production

PubMed Central

Olivares-Palma, S. M.; Meale, S. J.; Pereira, L. G. R.; Machado, F. S.; Carneiro, H.; Lopes, F. C. F.; Maurício, R. M.; Chaves, A. V.

2013-01-01

Following the extraction of oil for biodiesel production, oilseed press cakes are high in fat. As the dietary supplementation of fat is currently considered the most promising strategy of consistently depressing methanogenesis, it follows that oilseed press cakes may have a similar potential for CH4 abatement. As such, this study aimed to characterise the nutritive value of several oilseed press cakes, glycerine and soybean meal (SBM) and to examine their effects on in vitro ruminal fermentation, digestion kinetics and CH4 production. Moringa press oil seeds exhibited the greatest in sacco effective degradability (ED) of DM and CP (p<0.05). In vitro gas production (ml/g digested DM) was not affected (p = 0.70) by supplement at 48 h of incubation. In vitro DMD was increased with the supplementation of glycerine and SBM at all levels of inclusion. Moringa oilseed press cakes produced the lowest CH4 (mg/g digested DM) at 6 and 12 h of incubation (p<0.05). The findings suggest that moringa oilseed press cake at 400 g/kg DM has the greatest potential of the oilseed press cakes examined in this study, to reduce CH4 production, without adversely affecting nutrient degradability. PMID:25049890

Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties.

PubMed

Rodríguez-García, Julia; Puig, Ana; Salvador, Ana; Hernando, Isabel

2012-02-01

The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P < 0.05) batter viscosity, giving heterogeneous bubbles size distributions as it was observed by light microscopy. Using confocal laser scanning microscopy the fat was observed to be located at the bubbles' interface, enabling an optimum crumb cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. Practical Application:  In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006). © 2012 Institute of Food Technologists®

Evening primrose (Oenothera paradoxa) cake as an unconventional protein source.

PubMed

Golabczak, J; Py, R

2003-01-01

An efficient procedure of a protein isolate production from the evening primrose cake was developed. The cake is a by-product of oil extraction from seeds by using the cold pressing method. The evening primrose cake contains 22.7% of protein. Its content in the protein isolate derived from the cake is 74%. Proteins present in evening primrose seeds are rich in Trp (7%) and Met (3%), but Lys-deficient (1.3%) as compared to the FAO protein standard. Apart from the proteins, the protein isolate contains 8.5% (w/w per s.s.) dietary fiber, that negatively affects its digestibility. To enhance the bio-availability of the protein isolate, it was partially hydrolyzed with commercial preparations of trypsin and other proteases (Alcalase and Flavourzyme, Novozymes. Denmark). The most advanced proteolysis (52%) was achieved by 6 h digestion of 2% protein suspension with a mixture of Flavourzyme and Alcalase (350 and 600 U per g of protein, respectively) at 50 degrees C and pH 9.0.

Analgesic Effects of Toad Cake and Toad-cake-containing Herbal Drugs

PubMed Central

Inoue, Eiji; Shimizu, Yasuharu; Masui, Ryo; Usui, Tomomi; Sudoh, Keiichi

2014-01-01

Objectives: This study was conducted to clarify the analgesic effect of toad cake and toad-cake-containing herbal drugs. Methods: We counted the writhing response of mice after the intraperitoneal administration of acetic acid as a nociceptive pain model and the withdrawal response after the plantar surface stimulation of the hind paw induced by partial sciatic nerve ligation of the mice as a neuropathic pain model to investigate the analgesic effect of toad cake and toad-cake-containing herbal drugs. A co-treatment study with serotonin biosynthesis inhibitory drug 4-chloro- DL-phenylalanine methyl ester hydrochloride (PCPA), the catecholamine biosynthesis inhibitory drug α-methyl- DL-tyrosine methyl ester hydrochloride (AMPT) or the opioid receptor antagonist naloxone hydrochloride was also conducted. Results: Analgesic effects in a mouse model of nociceptive pain and neuropathic pain were shown by oral administration of toad cake and toad-cake-containing herbal drugs. The effects of toad cake and toad-cake-containing herbal drugs disappeared upon co-treatment with PCPA, but not with AMPT or naloxone in the nociceptive pain model; the analgesic effect of toad-cake-containing herbal drugs also disappeared upon co-treatment with PCPA in the neuropathic pain model. Conclusion: Toad cake and toad-cake-containing herbal drugs have potential for the treatments of nociceptive pain and of neuropathic pain, such as post-herpetic neuralgia, trigeminal neuralgia, diabetic neuralgia, and postoperative or posttraumatic pain, by activation of the central serotonin nervous system. PMID:25780693

Plausible exploitation of Jatropha de-oiled seed cake for lipase and phytase production and simultaneous detoxification by Candida parapsilosis isolated from poultry garbage.

PubMed

Kannoju, Balakrishna; Ganapathiwar, Swaruparani; Nunavath, Hanumalal; Sunkar, Bindu; Bhukya, Bhima

2017-02-01

Jatropha de-oiled seed cake was explored to utilize as a basic nutrient source for Candida parapsilosis, isolated from poultry garbage and selected based on the production of lipase and phytase enzymes under submerged fermentation. At optimized parameters under solid-state fermentation, lipase and phytase activities were recorded as 1056.66±2.92 and 833±2.5U/g of substrate (U/g), respectively. Besides enzyme production, complete elimination of phorbol esters and significant phytate reduction from 6.51±0.01 to 0.43±0.01g/100g of seed cake were noted after 3days incubation. Curcin and trypsin inhibition activity were reduced significantly from 26.33±0.43 to 0.56±0.02mg/100g and 229.33±2.02 to 11.66±0.28U/g, respectively after 5days incubation. Saponins were reduced from 5.56±0.19 to 1.95±0.01g/100g of seed cake after 7days incubation. Copyright © 2016 Elsevier Ltd. All rights reserved.

Mustard gas or sulfur mustard: an old chemical agent as a new terrorist threat.

PubMed

Wattana, Monica; Bey, Tareg

2009-01-01

Sulfur mustard is a member of the vesicant class of chemical warfare agents that causes blistering to the skin and mucous membranes. There is no specific antidote, and treatment consists of systematically alleviating symptoms. Historically, sulfur mustard was used extensively in inter-governmental conflicts within the trenches of Belgium and France during World War I and during the Iran-Iraq conflict. Longitudinal studies of exposed victims show that sulfur mustard causes long-term effects leading to high morbidity. Given that only a small amount of sulfur mustard is necessary to potentially cause an enormous number of casualties, disaster-planning protocol necessitates the education and training of first-line healthcare responders in the recognition, decontamination, triage, and treatment of sulfur mustard-exposed victims in a large-scale scenario.

Assessment of indoor pollutants generated from bio and synthetic fuels in selected villages of Burdwan, West Bengal.

PubMed

Mondal, N K; Bhaumik, R; Das, C R; Aditya, P; Datta, J K; Banerjee, A; Das, K

2013-09-01

The objective of the present study was to access the pollutant generated from bio-fuels like bamboo sticks, cow dung, paddy straw, carbon dust cake, gobar gas, jute stick, and mustard stick and synthetic fuel like LPG during cooking in rural villages of Burdwan, West Bengal, India and its fluctuation in living room. The average SO2 released from the fuels was found in the following order: bamboo stick > cow dung > paddy straw > carbon cake > gobar gas > jute stick > LPG > mustard stick; NO2 emission was in the following order : mustard stick > carbon dust cake > paddy straw > cow dung cake > LPG, jute stick > gobar gas > bamboo stick > and SPM was obtained in the following sequence: cow dung cake > bamboo stick > carbon dust cake > gobar gas > LPG > mustard stick > paddy straw > jute stick, respectively. The highest living room to kitchen room (L/K) ratio of SO2, NO, and SPM was found in LPG, gobar gas, jute stick respectively in 2009 and followed by bamboo stick > paddy straw > jute stick > cow dung cake, respectively in 2010. Results of this study suggest that different fuels released different amount of air pollutants, but more extensive study is needed to confirm the relationship between fuels and released air pollutants.

Biogas production from Jatropha curcas press-cake.

PubMed

Staubmann, R; Foidl, G; Foidl, N; Gübitz, G M; Lafferty, R M; Arbizu, V M; Steiner, W

1997-01-01

Seeds of the tropical plant Jatropha curcas (purge nut, physic nut) are used for the production of oil. Several methods for oil extraction have been developed. In all processes, about 50% of the weight of the seeds remain as a press cake containing mainly protein and carbohydrates. Investigations have shown that this residue contains toxic compounds and cannot be used as animal feed without further processing. Preliminary experiments have shown that the residue is a good substrate for biogas production. Biogas formation was studied using a semicontinous upflow anaerobic sludge blanket (UASB) reactor; a contact-process and an anaerobic filter each reactor having a total volume of 110 L. A maximum production rate of 3.5 m3 m"3 d"1 was obtained in the anaerobic filter with a loading rate of 13 kg COD m~3 d"1. However, the UASB reactor and the contact-process were not suitable for using this substrate. When using an anaerobic filter with Jatropha curcas seed cake as a substrate, 76% of the COD was degraded and 1 kg degraded COD yielded 355 L of biogas containing 70% methane.

An observational study of the effect of vibration on the caking of suspensions in oily vehicles.

PubMed

Jain, Rohit; Bork, Olaf; Alawi, Fadil; Nanjan, Karthigeyan; Tucker, Ian G

2016-11-30

An oily suspension of penethamate (PNT) that was physically stable on storage, caked solidly during road/air transport. This paper reports on the caking behaviour of PNT oily suspension formulations exposed to vibrations in a lab-based test designed to simulate road/air transport. The lab-test was used to study the effects of container type (glass v PET) and formulation (oil, surfactant type and concentration) on the physical stability of suspension under vibration. Redispersibility of the sediment was lower at longer vibrations times and at higher intensity of vibration. Caking on vibration was strongly influenced by the type of container (caking in glass but not in PET) possibly due to tribo-charging of particles. Caking on vibration was dependent on the formulation: type and concentration of surfactant; type of oil. The physical stability of oily suspensions, and the effect of vibration are two areas which have been largely neglected in the pharmaceutical literature. This paper discusses some potential mechanisms for the observations but studies using fully characterised materials are required. Finally we conclude that static testing of physical stability of oily suspensions is not sufficient and that a vibrational stress test is required. Copyright © 2016 Elsevier B.V. All rights reserved.

Application of Fourier-transform mid infrared spectroscopy for the monitoring of pound cakes quality during storage.

PubMed

Nhouchi, Zeineb; Karoui, Romdhane

2018-06-30

The aim of the present study was to investigate the ability of MIR and texture analyzer to evaluate the quality of pound cake samples produced with palm oil and rapeseed oil throughout storage. The MIR spectra analyzed by using principal component analysis (PCA) showed a clear separation of pound cakes as a function of the storage time and the nature of the used oil in the recipe. By applying partial least square regression (PLSR), excellent prediction was obtained for hardness (R 2  = 0.91; RPD = 2.26), while an approximate qualitative prediction was found for springiness (R 2  = 0.73; RPD = 2.07), cohesiveness (R 2  = 0.67; RPD = 1.31) and resilience (R 2  = 0.65; RPD = 1.24). It could be concluded that the MIR spectroscopy could be used as a rapid and non-destructive technique for monitoring texture of pound cakes throughout storage as well as for the prediction of their hardness. Copyright © 2018 Elsevier Ltd. All rights reserved.

Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.

PubMed

Radočaj, Olga; Dimić, Etelka; Tsao, Rong

2014-03-01

A mixture, simplex centroid, 2 components experimental design was used to evaluate the addition of hemp seed oil press-cake and decaffeinated green tea leaves, as functional ingredients to assess nutritional characteristics and antioxidant properties of gluten-free crackers. All samples with added hemp flour had much better nutritional qualities than the brown rice flour crackers in terms of higher protein, crude fibers, minerals, and essential fatty acids content. Likewise, all samples with added decaffeinated green tea leaves had much better antioxidant properties than crackers with no added green tea leaves. All crackers with added hemp flour had a significantly increased fiber content (39% to 249%) and decreased carbohydrate content (8.4% to 42.3%), compared to the brown rice flour crackers. All samples had antioxidant properties, even without the addition of green tea leaves. Optimization of the responses was conducted based on the maximized values for protein, fibers, omega-3 fatty acids content, as well as for the antioxidant activity and overall score. The suggested values for the addition of the hemp oil press-cake was 20% (total flour weight) with 4 g of decaffeinated green tea leaves that would provide protein content of 14.1 g/100 g; fibers content of 8.4 g/100 g; omega-3 fatty acids content of 3.2 g/100 g; antioxidant activity measured via 2,2-diphenyl-1-picrylhydrazyl value of 30.3 μmol TE/g d.w.; and an overall score of 8.9. This formulation has demonstrated potential application in the baking industry and marketing of these gluten-free crackers as a value-added functional product. Hemp seed oil press-cake as a by-product of cold-pressed oil processing and brown rice flour were used to design a functional gluten-free snack-type product-savory crackers. All crackers were high in minerals, fibers, and omega-3 fatty acids with a desirable omega-6/omega-3 fatty acids ratio. Green tea leaves were added to improve antioxidant activity, which greatly

Subchronic toxicity evaluation of sulfur mustard in rats.

PubMed

Sasser, L B; Miller, R A; Kalkwarf, D R; Cushing, J A; Dacre, J C

1996-01-01

Occupational exposure criteria have not been established for sulfur mustard (bis(2-chlorethyl) sulfide), a strong alkylating agent with known mutagenic properties. Seventy-two Sprague-Dawley rats of each sex, 6-7 weeks old, were divided into six groups (12 of each sex per group) and gavaged with 0, 0.003, 0.01, 0.03, 0.1 or 0.3 mg kg-1 sulfur mustard in sesame oil for 5 days a week for 13 weeks. No dose-related mortality was observed. A significant decrease (P > 0.05) in body weight was observed in both sexes of rats only in the 0.3 mg kg-1 group. Hematological evaluations and clinical chemistry measurements found non consistent treatment-related effects at the doses studied. The only treatment-related lesion associated with gavage exposure upon histopathological evaluation was epithelial hyperplasia of the forestomach of both sexes at 0.3 mg kg-1 and of males at 0.1 mg kg-1. The hyperplastic change was minimal and characterized by cellular disorganization of the basilar layer, apparent increase in mitotic activity of the basilar epithelial cells and thickening of the epithelial layer due to the apparent increase in cellularity. The estimated no-observed-effect level (NOEL) for sulfur mustard in this 90-day study was 0.1 mg kg-1 day-1 when administered orally.

Antimicrobial Activity of Individual and Combined Essential Oils against Foodborne Pathogenic Bacteria.

PubMed

Reyes-Jurado, Fatima; López-Malo, Aurelio; Palou, Enrique

2016-02-01

The antimicrobial activities of essential oils from Mexican oregano (Lippia berlandieri Schauer), mustard (Brassica nigra), and thyme (Thymus vulgaris) were evaluated alone and in binary combinations against Listeria monocytogenes, Staphylococcus aureus, or Salmonella Enteritidis. Chemical compositions of the essential oils were analyzed by gas chromatography-mass spectrometry. The MICs of the evaluated essential oils ranged from 0.05 to 0.50% (vol/vol). Mustard essential oil was the most effective, likely due to the presence of allyl isothiocyanate, identified as its major component. Furthermore, mustard essential oil exhibited synergistic effects when combined with either Mexican oregano or thyme essential oils (fractional inhibitory concentration indices of 0.75); an additive effect was obtained by combining thyme and Mexican oregano essential oils (fractional inhibitory concentration index = 1.00). These results suggest the potential of studied essential oil mixtures to inhibit microbial growth and preserve foods; however, their effect on sensory quality in selected foods compatible with their flavor needs to be assessed.

Detailed characterization of bio-oil from pyrolysis of non-edible seed-cakes by Fourier Transform Infrared Spectroscopy (FTIR) and gas chromatography mass spectrometry (GC-MS) techniques.

PubMed

Sugumaran, Vatsala; Prakash, Shanti; Ramu, Emmandi; Arora, Ajay Kumar; Bansal, Veena; Kagdiyal, Vivekanand; Saxena, Deepak

2017-07-15

Bio-oil obtained from pyrolysis is highly complicated mixture with valued chemicals. In order to reduce the complexity for unambiguous characterization of components present in bio-oil, solvent extractions using different solvents with increasing polarity have been adopted. The fractions have been analyzed by Fourier transform infrared (FTIR) spectroscopy for identifying the functional groups and Gas chromatography-mass spectrometry (GC-MS), for detailed characterization of components present in various fractions, thereby providing in-depth information at molecular level of various components in bio-oil. This paper reveals the potential of the analytical techniques in identification and brings out the similarities as well as differences in the components present in the bio-oil obtained from two non-edible oil seed-cakes, viz., Jatropha and Karanjia. Copyright © 2017 Elsevier B.V. All rights reserved.

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes.

PubMed

Aydogdu, Ayca; Sumnu, Gulum; Sahin, Serpil

2018-02-01

The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (G″). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.

Effect of microwave treatment on the efficacy of expeller pressing of Brassica napus rapeseed and Brassica juncea mustard seeds.

PubMed

Niu, Yanxing; Rogiewicz, Anna; Wan, Chuyun; Guo, Mian; Huang, Fenghong; Slominski, Bogdan A

2015-04-01

A study was conducted to evaluate the effect of microwave heating on the efficacy of expeller pressing of rapeseed and mustard seed and the composition of expeller meals in two types of Brassica napus rapeseed (intermediate- and low-glucosinolate) and in Brassica juncea mustard (high-glucosinolate). Following microwave treatment, the microstructure of rapeseed using transmission electron microscopy showed a significant disappearance of oil bodies and myrosin cells. After 6 min of microwave heating (400 g, 800 W), the oil content of rapeseed expeller meal decreased from 44.9 to 13.5% for intermediate-glucosinolate B. napus rapeseed, from 42.6 to 11.3% for low-glucosinolate B. napus rapeseed, and from 44.4 to 14.1% for B. juncea mustard. The latter values were much lower than the oil contents of the corresponding expeller meals derived from the unheated seeds (i.e., 26.6, 22.6, and 29.8%, respectively). Neutral detergent fiber (NDF) contents showed no differences except for the expeller meal from the intermediate-glucosinolate B. napus rapeseed, which increased from 22.7 to 29.2% after 6 min of microwave heating. Microwave treatment for 4 and 5 min effectively inactivated myrosinase enzyme of intermediate-glucosinolate B. napus rapeseed and B. juncea mustard seed, respectively. In low-glucosinolate B. napus rapeseed the enzyme appeared to be more heat stable, with some activity being present after 6 min of microwave heating. Myrosinase enzyme inactivation had a profound effect on the glucosinolate content of expeller meals and prevented their hydrolysis to toxic breakdown products during the expelling process. It appeared evident from this study that microwave heating for 6 min was an effective method of producing expeller meal without toxic glucosinolate breakdown products while at the same time facilitating high yield of oil during the expelling process.

Biogas production from Jatropha curcas press-cake

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

Staubmann, R.; Guebitz, G.M.; Lafferty, R.M.

Seeds of the tropical plant Jatropha curcas (purge nut, physic nut) are used for the production of oil. Several methods for oil extraction have been developed. In all processes, about 50% of the weight of the seeds remain as a press cake containing mainly protein and carbohydrates. Investigations have shown that this residue contains toxic compounds and cannot be used as animal feed without further processing. Preliminary experiments have shown that the residue is a good substrate for biogas production. Biogas formation was studied using a semicontinous upflow anaerobic sludge blanket (UASB) reactor; a contact-process and an anaerobic filter eachmore » reactor having a total volume of 110 L. A maximum production rate of 3.5 m{sup 3} m{sup -3} d{sup -1} was obtained in the anaerobic filter with a loading rate of 13 kg COD m{sup -3} d{sup -1}. However, the UAS reactor and the contact-process were not suitable for using this substrate. When using an anaerobic filter with Jatropha curcas seed cake as a substrate, 76% of the COD was degraded and 1 kg degraded COD yielded 355 L of biogas containing 70% methane. 28 refs., 3 figs., 4 tabs.« less

Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies.

PubMed

Tate, P V; Chavan, J K; Patil, P B; Kadam, S S

1990-04-01

The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents.

METHOD FOR RECOVERING URANIUM FROM OILS

DOEpatents

Gooch, L.H.

1959-07-14

A method is presented for recovering uranium from hydrocarbon oils, wherein the uranium is principally present as UF/sub 4/. According to the invention, substantially complete removal of the uranium from the hydrocarbon oil may be effected by intimately mixing one part of acetone to about 2 to 12 parts of the hydrocarbon oil containing uranium and separating the resulting cake of uranium from the resulting mixture. The uranium in the cake may be readily recovered by burning to the oxide.

Esterification of oil adsorbed on palm decanter cake into methyl ester using sulfonated rice husk ash as heterogeneous acid catalyst

NASA Astrophysics Data System (ADS)

Hindryawati, Noor; Erwin, Maniam, Gaanty Pragas

2017-02-01

Palm Decanter cake (PDC) which is categorized as the waste from palm oil mill has been found to contain residual crude palm oil. The oil adsorbed on the PDC (PDC-oil) can be extracted and potentially used as feedstock for biodiesel production. Feedstock from waste like PDC-oil is burdened with high free fatty acids (FFAs) which make the feedstock difficult to be converted into biodiesel using basic catalyst. Therefore, in this study, a solid acid, RHA-SO3H catalyst was synthesized by sulfonating rice husk ash (RHA) with concentrated sulfuric acid. The RHA-SO3H prepared was characterized with TGA, FTIR, BET, XRD, FE-SEM, and Hammett indicators (methyl red, bromophenol blue, and crystal violet). PDC was found to have about 11.3 wt. % oil recovered after 1 hour extraction using ultrasound method. The presence of sulfonate group was observed in IR spectrum, and the surface area of RHA-SO3H was reduced to 37 m2.g-1 after impregnation of sulfonate group. The RHA-SO3H catalyst showed that it can work for both esterification of free fatty acid which is present in PDC-oil, and transesterification of triglycerides into methyl ester. The results showed highest methyl ester content of 70.2 wt.% at optimal conditions, which was 6 wt.% catalyst amount, methanol to oil molar ratio of 17:1 for 5 hours at 120 °C.

Mechanical properties of high density polyethylene--pennycress press cake composites

USDA-ARS?s Scientific Manuscript database

Pennycress press cake (PPC) is evaluated as a bio-based fiber reinforcement. PPC is a by-product of crop seed oil extraction. Composites with a high density polyethylene (HDPE) matrix are created by twin screw compounding of 25% by weight of PPC and either 0% or 5% by weight of maleated polyethyle...

Soil biotransformation of thiodiglycol, the hydrolysis product of mustard gas: understanding the factors governing remediation of mustard gas contaminated soil.

PubMed

Li, Hong; Muir, Robert; McFarlane, Neil R; Soilleux, Richard J; Yu, Xiaohong; Thompson, Ian P; Jackman, Simon A

2013-02-01

Thiodiglycol (TDG) is both the precursor for chemical synthesis of mustard gas and the product of mustard gas hydrolysis. TDG can also react with intermediates of mustard gas degradation to form more toxic and/or persistent aggregates, or reverse the pathway of mustard gas degradation. The persistence of TDG have been observed in soils and in the groundwater at sites contaminated by mustard gas 60 years ago. The biotransformation of TDG has been demonstrated in three soils not previously exposed to the chemical. TDG biotransformation occurred via the oxidative pathway with an optimum rate at pH 8.25. In contrast with bacteria isolated from historically contaminated soil, which could degrade TDG individually, a consortium of three bacterial strains isolated from the soil never contaminated by mustard gas was able to grow on TDG in minimal medium and in hydrolysate derived from an historical mustard gas bomb. Exposure to TDG had little impacts on the soil microbial physiology or on community structure. Therefore, the persistency of TDG in soils historically contaminated by mustard gas might be attributed to the toxicity of mustard gas to microorganisms and the impact to soil chemistry during the hydrolysis. TDG biodegradation may form part of a remediation strategy for mustard gas contaminated sites, and may be enhanced by pH adjustment and aeration.

Garlic Mustard (Pest Alert)

Treesearch

USDA Forest Service

1999-01-01

Garlic mustard was used as an edible green in Europe and may have been brought to North America by European settlers. The coarsely toothed leaves give off a garlic-like odor when crushed, accounting for its common name and use in cooking. It is a member of the mustard family.

Quality of products containing defatted groundnut cake flour.

PubMed

Purohit, Chitra; Rajyalakshmi, Peram

2011-02-01

Defatted groundnut cake obtained from commercial oil processing units and that prepared in laboratory oil expeller (LOE) were analyzed for quality parameters. Defatted groundnut cake flour (DGCF) was incorporated at 15-100% levels in laddoo, chutney powder, fryums (deep fried crisp and crunchy item), biscuits, noodles and extruded snacks. The products were studied for sensory, physico-chemical and shelf-life quality. DGCF was creamish white with bulk density of 0.55 ± 0.03 g/ml, water absorption capacity 135.6 ± 1.97 ml %, oil absorption capacity 100.3 ± 1.16 ml % and foam capacity 33 ± 1%. Protein, fat and ash contents were 51.6 ± 0.06, 4.5 ± 0.05 and 4.2 ± 0.11%, respectively. Tannins and aflatoxin B1 were not detected. The increase of protein due to incorporation of DGCF into the products ranged from 5.5 to 21.9%. Shelf-life studies indicated the maximum storability for 90 days for all the products except laddoo, which could be stored for 30 days at ambient temperature (28 ± 2°C). All the products were acceptable and the order of preference for the products as indicated by adults (fryums, chutney powder, extruded snacks, noodles, biscuits and laddoo) and children (biscuits, laddoo, extruded snacks, fryums, noodles and chutney powder) varied.

Effects of different dietary inclusion levels of macadamia oil cake on growth performance and carcass characteristics in South African mutton merino lambs.

PubMed

Acheampong-Boateng, Owoahene; Bakare, Archibold G; Nkosi, Douglas B; Mbatha, Khanyisile R

2017-04-01

Growth performance and carcass characteristics of South African mutton merino fed graded levels of macadamia oil cake were assessed. A total of 60 South African mutton merino lambs were used in the experiment (initial live weight 25.0 ± 0.45 kg). Five diets with different inclusion levels of macadamia oil cake (MOC) were formulated: T1 (0% MOC, control), T2 (5% MOC), T3 (10% MOC), T4 (15% MOC) and T5 (20% MOC). Effects of inclusion level of MOC on average daily gain (ADG) and average daily feed intake (ADFI) were not significant (P > 0.05). Effects of inclusion levels of MOC on feed conversion ratio (FCR) of sheep were significant (P < 0.05). Highest proportion (71.2%) of sheep in the study had a carcass fat classification of 2, followed by a proportion of 17.3% sheep with a carcass fat classification of 3 and lastly 11.5% sheep had carcass fat classification of 4. Warm and cold carcass mass, chest circumference, carcass length and dressing percentage were higher in sheep fed on 5% MOC compared to other treatment diets (0, 10, 15 and 20% MOC) (P < 0.05). Fat rib eye had a greater area in sheep fed on 5% MOC (P < 0.05). It was concluded that 5% MOC provided the best results in terms of carcass characteristic measurements in sheep.

[Mustard gas bombs found astray in the Faxaflói bay. Mustard gas: usage and poisonings].

PubMed

Kristinsson, Jakop; Jóhannesson, Thorkell

2009-05-01

The finding in 1972 of two World War II mustard gas artillery shells in crushed shell sediment dredged in the Faxaflói Bay and transported as raw material for cement production at Akranes (Western Iceland) is reported. One of the shells was wedged in a stone crusher in the raw material processing line and was ruptured. As a result dark fluid with a garlic like smell seeped out from the metal canister. The attending employees believed the metal object to be inert and tried to cut it out with a blow torch. This resulted in the explosion of the shell charge and in the exposure of four employees to mustard gas. All suffered burns on their hands and two of them in the eyes also. The second shell was detonated in the open at a distance from the factory. Emphasis is given to the fact that instant, or at least as soon as possible, cleansing and washing is the most efficient measure to be taken against the debilitating effects of mustard gas. It is also pointed out that the active principle in mustard gas (dichlorodiethyl sulphide) can easily be synthesized and none of the precursor substances are subjected to any restrictions of use. The authors conclude that mustard gas bombs may still be found in the arsenals of some military powers in spite of an international convention that prohibits the production, stockpiling and the use of chemical weapons. Terrorist groups have also seemingly tried to aquire mustard gas bombs and other chemical weapons. Therefore cases of mustard gas poisoning might still occur.

Toxic compound, anti-nutritional factors and functional properties of protein isolated from detoxified Jatropha curcas seed cake.

PubMed

Saetae, Donlaporn; Suntornsuk, Worapot

2010-12-28

Jatropha curcas is a multipurpose tree, which has potential as an alternative source for biodiesel. All of its parts can also be used for human food, animal feed, fertilizer, fuel and traditional medicine. J. curcas seed cake is a low-value by-product obtained from biodiesel production. The seed cake, however, has a high amount of protein, with the presence of a main toxic compound: phorbol esters as well as anti-nutritional factors: trypsin inhibitors, phytic acid, lectin and saponin. The objective of this work was to detoxify J. curcas seed cake and study the toxin, anti-nutritional factors and also functional properties of the protein isolated from the detoxified seed cake. The yield of protein isolate was approximately 70.9%. The protein isolate was obtained without a detectable level of phorbol esters. The solubility of the protein isolate was maximal at pH 12.0 and minimal at pH 4.0. The water and oil binding capacities of the protein isolate were 1.76 g water/g protein and 1.07 mL oil/g protein, respectively. The foam capacity and stability, including emulsion activity and stability of protein isolate, had higher values in a range of basic pHs, while foam and emulsion stabilities decreased with increasing time. The results suggest that the detoxified J. curcas seed cake has potential to be exploited as a novel source of functional protein for food applications.

Toxic Compound, Anti-Nutritional Factors and Functional Properties of Protein Isolated from Detoxified Jatropha curcas Seed Cake

PubMed Central

Saetae, Donlaporn; Suntornsuk, Worapot

2011-01-01

Jatropha curcas is a multipurpose tree, which has potential as an alternative source for biodiesel. All of its parts can also be used for human food, animal feed, fertilizer, fuel and traditional medicine. J. curcas seed cake is a low-value by-product obtained from biodiesel production. The seed cake, however, has a high amount of protein, with the presence of a main toxic compound: phorbol esters as well as anti-nutritional factors: trypsin inhibitors, phytic acid, lectin and saponin. The objective of this work was to detoxify J. curcas seed cake and study the toxin, anti-nutritional factors and also functional properties of the protein isolated from the detoxified seed cake. The yield of protein isolate was approximately 70.9%. The protein isolate was obtained without a detectable level of phorbol esters. The solubility of the protein isolate was maximal at pH 12.0 and minimal at pH 4.0. The water and oil binding capacities of the protein isolate were 1.76 g water/g protein and 1.07 mL oil/g protein, respectively. The foam capacity and stability, including emulsion activity and stability of protein isolate, had higher values in a range of basic pHs, while foam and emulsion stabilities decreased with increasing time. The results suggest that the detoxified J. curcas seed cake has potential to be exploited as a novel source of functional protein for food applications. PMID:21339978

Detoxification and anti-nutrients reduction of Jatropha curcas seed cake by Bacillus fermentation.

PubMed

Phengnuam, Thanyarat; Suntornsuk, Worapot

2013-02-01

Jatropha curcas seed cake is a by-product generated from oil extraction of J. curcas seed. Although it contains a high amount of protein, it has phorbol esters and anti-nutritional factors such as phytate, trypsin inhibitor, lectin and saponin. It cannot be applied directly in the food or animal feed industries. This investigation was aimed at detoxifying the toxic and anti-nutritional compounds in J. curcas seed cake by fermentation with Bacillus spp. Two GRAS (generally recognized as safe) Bacillus strains used in the study were Bacillus subtilis and Bacillus licheniformis with solid-state and submerged fermentations. Solid-state fermentation was done on 10 g of seed cake with a moisture content of 70% for 7 days, while submerged fermentation was carried out on 10 g of seed cake in 100 ml distilled water for 5 days. The fermentations were incubated at the optimum condition of each strain. After fermentation, bacterial growth, pH, toxic and anti-nutritional compounds were determined. Results showed that B. licheniformis with submerged fermentation were the most effective method to degrade toxic and anti-nutritional compounds in the seed cake. After fermentation, phorbol esters, phytate and trypsin inhibitor were reduced by 62%, 42% and 75%, respectively, while lectin could not be eliminated. The reduction of phorbol esters, phytate and trypsin inhibitor was related to esterase, phytase and protease activities, respectively. J. curcas seed cake could be mainly detoxified by bacterial fermentation and the high-protein fermented seed cake could be potentially applied to animal feed. Copyright © 2012 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Non-Caking Freeze Dried Applesauce

DTIC Science & Technology

A study was initiated to develop an applesauce which resists caking when subjected to elevated temperatures such as 37.7C. for two weeks and/or 57C...following results were obtained: (1) The degree of caking of the freeze dried applesauce powder was correlated with the amount of juice extracted. (2... applesauce powders. (3) Reducing sugars appear to be the factor contributing most significantly to the caking with the higher reducing sugar levels producing the higher degrees of caking.

Natural occurrence of bisphenol F in mustard

PubMed Central

Zoller, Otmar; Brüschweiler, Beat J.; Magnin, Roxane; Reinhard, Hans; Rhyn, Peter; Rupp, Heinz; Zeltner, Silvia; Felleisen, Richard

2016-01-01

ABSTRACT Bisphenol F (BPF) was found in mustard up to a concentration of around 8 mg kg−1. Contamination of the raw products or caused by the packaging could be ruled out. Also, the fact that only the 4,4ʹ-isomer of BPF was detected spoke against contamination from epoxy resin or other sources where technical BPF is used. Only mild mustard made of the seeds of Sinapis alba contained BPF. In all probability BPF is a reaction product from the breakdown of the glucosinolate glucosinalbin with 4-hydroxybenzyl alcohol as an important intermediate. Hot mustard made only from brown mustard seeds (Brassica juncea) or black mustard seeds (Brassica nigra) contained no BPF. BPF is structurally very similar to bisphenol A and has a similar weak estrogenic activity. The consumption of a portion of 20 g of mustard can lead to an intake of 100–200 µg of BPF. According to a preliminary risk assessment, the risk of BPF in mustard for the health of consumers is considered to be low, but available toxicological data are insufficient for a conclusive evaluation. It is a new and surprising finding that BPF is a natural food ingredient and that this is the main uptake route. This insight sheds new light on the risk linked to the family of bisphenols. PMID:26555822

Synergistic action of tropospheric ozone and carbon dioxide on yield and nutritional quality of Indian mustard (Brassica juncea (L.) Czern.).

PubMed

Singh, Satyavan; Bhatia, Arti; Tomer, Ritu; Kumar, Vinod; Singh, B; Singh, S D

2013-08-01

Field experiments were conducted in open top chamber during rabi seasons of 2009-10 and 2010-11 at the research farm of the Indian Agricultural Research Institute, New Delhi to study the effect of tropospheric ozone (O3) and carbon dioxide (CO2) interaction on yield and nutritional quality of Indian mustard (Brassica juncea (L.) Czern.). Mustard plants were grown from emergence to maturity under different treatments: charcoal-filtered air (CF, 80-85 % less O3 than ambient O3 and ambient CO2), nonfiltered air (NF, 5-10 % less O3 than ambient O3 and ambient CO2 ), nonfiltered air with elevated carbon dioxide (NF + CO2, NF air and 550 ± 50 ppm CO2), elevated ozone (EO, NF air and 25-35 ppb elevated O3), elevated ozone along with elevated carbon dioxide (EO + CO2, NF air, 25-35 ppb O3 and 550 ± 50 ppm CO2), and ambient chamber less control (AC, ambient O3 and CO2). Elevated O3 exposure led to reduced photosynthesis and leaf area index resulting in decreased seed yield of mustard. Elevated ozone significantly decreased the oil and micronutrient content in mustard. Thirteen to 17 ppm hour O3 exposure (accumulated over threshold of 40 ppm, AOT 40) reduced the oil content by 18-20 %. Elevated CO2 (500 ± 50 ppm) along with EO was able to counter the decline in oil content in the seed, and it increased by 11 to 13 % over EO alone. Elevated CO2, however, decreased protein, calcium, zinc, iron, magnesium, and sulfur content in seed as compared to the nonfiltered control, whereas removal of O3 from air in the charcoal-filtered treatment resulted in a significant increase in the same.

Reactions of sulphur mustard on impregnated carbons.

PubMed

Prasad, G K; Singh, Beer

2004-12-31

Activated carbon of surface area 1100 m2/gm is impregnated with 4% sodium hydroxide plus 3% Cr(VI) as CrO3 with and without 5% ethylene diamine (EDA), 4% magnesium nitrate and 5% ruthenium chloride by using their aqueous solutions. These carbons are characterized for surface area analysis by BET conventional method and exposed to the vapours of sulphur mustard (HD) at room temperature (30 degrees C). After 24 h, the reaction products are extracted in dichloromethane and analyzed using gas chromatography and mass spectrometry (GC-MS). Hemisulphur mustard, thiodiglycol, 1,4-oxathiane are observed to be the products of reaction between sulphur mustard and NaOH/CrO3/C system, whereas on NaOH/CrO3/EDA/C system HD reacted to give 1,4-thiazane. On Mg(NO3)2/C system it gave hemisulphur mustard and thiodiglycol. On RuCl3/C system it degraded to divinyl sulphone. Residual sulphur mustard is observed along with reaction products in all systems studied. Reaction mechanisms are also proposed for these interesting surface reactions. Above-mentioned carbons can be used in filtration systems for protection against hazardous gases such as sulphur mustard.

Eliminating expression of erucic acid-encoding loci allows the identification of "hidden" QTL contributing to oil quality fractions and oil content in Brassica juncea (Indian mustard).

PubMed

Jagannath, Arun; Sodhi, Yashpal Singh; Gupta, Vibha; Mukhopadhyay, Arundhati; Arumugam, Neelakantan; Singh, Indira; Rohatgi, Soma; Burma, Pradeep Kumar; Pradhan, Akshay Kumar; Pental, Deepak

2011-04-01

Oil content and oil quality fractions (viz., oleic, linoleic and linolenic acid) are strongly influenced by the erucic acid pathway in oilseed Brassicas. Low levels of erucic acid in seed oil increases oleic acid content to nutritionally desirable levels, but also increases the linoleic and linolenic acid fractions and reduces oil content in Indian mustard (Brassica juncea). Analysis of phenotypic variability for oil quality fractions among a high-erucic Indian variety (Varuna), a low-erucic east-European variety (Heera) and a zero-erucic Indian variety (ZE-Varuna) developed by backcross breeding in this study indicated that lower levels of linoleic and linolenic acid in Varuna are due to substrate limitation caused by an active erucic acid pathway and not due to weaker alleles or enzyme limitation. To identify compensatory loci that could be used to increase oil content and maintain desirable levels of oil quality fractions under zero-erucic conditions, we performed Quantitative Trait Loci (QTL) mapping for the above traits on two independent F1 doubled haploid (F1DH) mapping populations developed from a cross between Varuna and Heera. One of the populations comprised plants segregating for erucic acid content (SE) and was used earlier for construction of a linkage map and QTL mapping of several yield-influencing traits in B. juncea. The second population consisted of zero-erucic acid individuals (ZE) for which, an Amplified Fragment Length Polymorphism (AFLP)-based framework linkage map was constructed in the present study. By QTL mapping for oil quality fractions and oil content in the ZE population, we detected novel loci contributing to the above traits. These loci did not co-localize with mapped locations of the fatty acid desaturase 2 (FAD2), fatty acid desaturase 3 (FAD3) or fatty acid elongase (FAE) genes unlike those of the SE population wherein major QTL were found to coincide with mapped locations of the FAE genes. Some of the new loci identified in the

Effect of the type and level of hydration of alcoholic solvents on the simultaneous extraction of oil and chlorogenic acids from sunflower seed press cake.

PubMed

Scharlack, Nayara K; Aracava, Keila K; Rodrigues, Christianne Ec

2017-10-01

The present study aimed to evaluate the replacement of hexane by alcoholic solvents in oil extraction from sunflower seed press cake. The use of ethanol and isopropanol has important advantages, including low toxicity and good operational safety. Thus, in the present study, solid-liquid extractions were performed in a single stage from 60 to 90 °C and in consecutive extractions in three stages at 90 °C. Solvent hydration negatively affected the extraction of oil but favored the extraction of chlorogenic acids (CAs), especially when ethanol was used. Regarding oxidative stability, the oils extracted using ethanol presented long induction times, which could be related to the high levels of not only CAs and tocopherols, but also phospholipids. Alcoholic solvents can be used for extraction to produce sunflower seed oil containing minor compounds that give it greater oxidative stability. In addition, the results obtained using hydrous ethanol showed that this solvent can yield defatted sunflower seed meal with a low content of CAs, enabling future use of the protein fraction. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Moisture-induced caking of beverage powders.

PubMed

Chávez Montes, Edgar; Santamaría, Nadia Ardila; Gumy, Jean-Claude; Marchal, Philippe

2011-11-01

Beverage powders can exhibit caking during storage due to high temperature and moisture conditions, leading to consumer dissatisfaction. Caking problems can be aggravated by the presence of sensitive ingredients. The caking behaviour of cocoa beverage powders, with varying amounts of a carbohydrate sensitive ingredient, as affected by climate conditions was studied in this work. Sorption isotherms of beverage powders were determined at water activities (a(w) ) ranging from 0.1 to 0.6 in a moisture sorption analyser by gravimetry and fitted to the Brunauer-Emmett-Teller (BET) or the Guggenheim-Anderson-de Boer (GAB) equation. Glass transition temperatures (T(g) ) at several a(w) were analysed by differential scanning calorimetry and fitted to the Gordon-Taylor equation. Deduced T(g) = f(a(w) ) functions helped to identify stability or caking zones. Specific experimental methods, based on the analysis of mechanical properties of powder cakes formed under compression, were used to quantify the degree of caking. Pantry tests complemented this study to put in evidence the visual perception of powder caking with increasing a(w) . The glass transition approach was useful to predict the risks of caking but was limited to products where T(g) can be measured. On the other hand, quantification of the caking degree by analysis of mechanical properties allowed estimation of the extent of degradation for each product. This work demonstrated that increasing amounts of a carbohydrate sensitive ingredient in cocoa beverages negatively affected their storage stability. Copyright © 2011 Society of Chemical Industry.

Evaluating plant and plant oil repellency against the sweetpotato whitefly

USDA-ARS?s Scientific Manuscript database

The sweetpotato whitefly, Bemisia tabaci is a major insect pest of vegetables world-wide. We evaluated the effect of commercial plant oils – garlic oil, hot pepper wax, and mustard oil against B. tabaci. Cucumber plants served as the control. Additional treatments included no plants or oil (clear ai...

Nitrogen and sulphur mustard induced histopathological observations in mouse visceral organs.

PubMed

Sharma, Manoj; Pant, S C; Pant, J C; Vijayaraghavan, R

2010-11-01

Nitrogen mustards (HN) and sulphur mustard (SM) are potent alkylating blister inducing chemical warfare agents. Single 1.0 LD50 dose produced a progressive fall in body weight from second day onwards in all groups of mustard agents exposed animals. Histological examination of spleen, liver skin and kidney revealed significant histopathological lesions in nitrogen mustards and sulphur mustard. These lesions include granulovascular degeneration with perinuclear clumping of the cytoplasm of hepatocytes and renal parenchymal cells. Renal lesions were characterized by congestion and hemorrhage. The maximum toxic manifestation were noted in spleen and skin of HN-3 exposed mice while sulphur mustard reported maximum toxicity in liver and kidneys. The study suggests both nitrogen mustards and sulphur mustard to be extremely toxic by percutaneous route based on histopathological observation and can contributed to earlier reported free radical generation by these toxicants.

Mercury-induced oxidative stress in Indian mustard (Brassica juncea L.).

PubMed

Shiyab, Safwan; Chen, Jian; Han, Fengxiang X; Monts, David L; Matta, Fank B; Gu, Mengmeng; Su, Yi; Masad, Motasim A

2009-10-01

Mercury, a potent neurotoxin, is released to the environment in significant amounts by both natural processes and anthropogenic activities. No natural hyperaccumulator plant has been reported for mercury phytoremediation. Few studies have been conducted on the physiological responses of Indian mustard, a higher biomass plant with faster growth rates, to mercury pollution. This study investigated the phytotoxicity of mercury to Indian mustard (Brassica juncea L.) and mercury-induced oxidative stress in order to examine the potential application of Indian mustard to mercury phytoremediation. Two common cultivars (Florida Broadleaf and Longstanding) of Indian mustard were grown hydroponically in a mercury-spiked solution. Plant uptake, antioxidative enzymes, peroxides, and lipid peroxidation under mercury stress were investigated. Antioxidant enzymes (catalase, CAT; peroxidase, POD; and superoxide dismutase, SOD) were the most sensitive indices of mercury-induced oxidative response of Indian mustard plants. Indian mustard effectively generated an enzymatic antioxidant defense system (especially CAT) to scavenge H(2)O(2), resulting in lower H(2)O(2) in shoots with higher mercury concentrations. These two cultivars of Indian mustard demonstrated an efficient metabolic defense and adaptation system to mercury-induced oxidative stress. A majority of Hg was accumulated in the roots and low translocations of Hg from roots to shoots were found in two cultivars of Indian mustard. Thus Indian mustard might be a potential candidate plant for phytofiltration/phytostabilization of mercury contaminated waters and wastewater.

Batch and fixed-bed column studies for biosorption of Zn(II) ions onto pongamia oil cake (Pongamia pinnata) from biodiesel oil extraction.

PubMed

Shanmugaprakash, M; Sivakumar, V

2015-12-01

The present work, analyzes the potential of defatted pongamia oil cake (DPOC) for the biosorption of Zn(II) ions from aqueous solutions in the both batch and column mode. Batch experiments were conducted to evaluate the optimal pH, effect of adsorbent dosage, initial Zn(II) ions concentration and contact time. The biosorption equilibrium and kinetics data for Zn(II) ions onto the DPOC were studied in detail, using several models, among all it was found to be that, Freundlich and the second-order model explained the equilibrium data well. The calculated thermodynamic parameters had shown that the biosorption of Zn(II) ions was exothermic and spontaneous in nature. Batch desorption studies showed that the maximum Zn(II) recovery occurred, using 0.1 M EDTA. The Bed Depth Service Time (BDST) and the Thomas model was successfully employed to evaluate the model parameters in the column mode. The results indicated that the DPOC can be applied as an effective and eco-friendly biosorbent for the removal of Zn(II) ions in polluted wastewater. Copyright © 2015 Elsevier Ltd. All rights reserved.

Novel agonistic action of mustard oil on recombinant and endogenous porcine transient receptor potential V1 (pTRPV1) channels.

PubMed

Ohta, Toshio; Imagawa, Toshiaki; Ito, Shigeo

2007-05-15

Neurogenic components play a crucial role in inflammation and nociception. Mustard oil (MO) is a pungent plant extract from mustard seed, horseradish and wasabi, the main constituent of which is allylisothiocyanate. We have characterized the action of MO on transient receptor potential V1 (TRPV1), a key receptor of signal transduction pathways in the nociceptive system, using fura-2-based [Ca(2+)](i) imaging and the patch-clamp technique in a heterologous expression system and sensory neurons. In human embryonic kidney (HEK) 293 cells expressing porcine TRPV1 (pTRPV1), MO evoked increases of [Ca(2+)](i) in a concentration-dependent manner. A high concentration of MO elicited irreversible cell swelling. Capsazepine, ruthenium red and iodoresiniferatoxin dose-dependently suppressed the MO-induced [Ca(2+)](i) increase. MO elicited outward rectified currents in pTRPV1-expressing HEK 293 cells with a reversal potential similar to that of capsaicin. [Ca(2+)](i) responses to MO were completely abolished by the removal of external Ca(2+). MO simultaneously elicited an inward current and increase of [Ca(2+)](i) in the same cells, indicating that MO promoted Ca(2+) influx through TRPV1 channels. In cultured porcine dorsal root ganglion (DRG) neurons, MO elicited a [Ca(2+)](i) increase and inward current. Among DRG neurons responding to MO, 85% were also sensitive to capsaicin. The present data indicate that MO is a novel agonist of TRPV1 channels, and suggest that the action of MO in vivo may be partly mediated via TRPV1. These results provide an insight into the TRPV1-mediated effects of MO on inflammation and hyperalgesia.

Inhibitory effects of cinnamon and clove essential oils on mold growth on baked foods.

PubMed

Ju, Jian; Xu, Xiaomiao; Xie, Yunfei; Guo, Yahui; Cheng, Yuliang; Qian, He; Yao, Weirong

2018-02-01

This study evaluated the minimum inhibition concentration (MIC) and minimum lethal concentration (MLC) of cinnamon and clove essential oils against mold growth on green bean cake and finger citron crisp cake, and also examined the effects of these two essential oils and their application methods on the shelf life of the baked products in normal and vacuum packages by accelerated storage test. The results showed that the MIC of cinnamon and clove essential oils against molds were 0.21-0.83 and 0.21-1.67μL/mL, respectively and the MLC were 0.42-0.83 and 0.83-1.67μL/mL, respectively. In normal package cinnamon and clove essential oils could prolong the shelf life of green bean cake 9-10 and 3-4days, respectively and could prolong the shelf life of finger citron crisp cake 5-6 and 2-3days, respectively. And in vacuum package they were 15-16, 8-9, 10-12 and 7-9days, respectively in turn. Copyright © 2017. Published by Elsevier Ltd.

Low-cost and eco-friendly synthesis of silver nanoparticles using coconut (Cocos nucifera) oil cake extract and its antibacterial activity.

PubMed

Govarthanan, Muthusamy; Seo, Young-Seok; Lee, Kui-Jae; Jung, Ik-Boo; Ju, Ho-Jong; Kim, Jae Su; Cho, Min; Kamala-Kannan, Seralathan; Oh, Byung-Taek

2016-12-01

The present study reports the simple, inexpensive, eco-friendly synthesis of silver nanoparticles (AgNPs) using coconut oil cake extract. Scanning electron microscopy-energy dispersive spectroscopy peak at 3 keV confirmed the presence of silver. Transmission electron micrograph showed that nanoparticles are mostly circular with an average size of 10-70 nm. The results of the X-ray powder diffraction analysis (2θ = 46.2, 67.4 and 76.8) indicated the crystal nature of the AgNPs. Fourier transform infrared spectroscopy analysis indicates that proteins present in the oilcake extract could be responsible for the reduction of silver ions. The synthesized AgNPs (1-4 mm) reduced the growth rate of multi-antibiotic-resistant bacteria such as Aeromonas sp., Acinetobacter sp. and Citrobacter sp. isolated from livestock wastewater.

Neutralization and Biodegradation of Sulfur Mustard.

DTIC Science & Technology

1997-02-01

public release; distribution is unlimited. 13. ABSTRACT (Maximum 200 words) The chemical warfare agent sulfur mustard was hydrolyzed to products that...scale bioreactors processing hydrolyzed munitions-grade sulfur mustard obtained directly from the U.S. Chemical Stockpile. The bioreactor effluent was...Hydrolysis has been previously utili ed for the detoxification of Canadian HD stockpiles (Reichert, 1975). Biodegradation has widespread application in

From baking a cake to solving the diffusion equation

NASA Astrophysics Data System (ADS)

Olszewski, Edward A.

2006-06-01

We explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. We restrict our consideration to the génoise and obtain a semiempirical relation for the baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The relation, which is based on the diffusion equation, has three parameters whose values are estimated from data obtained by baking cakes in cylindrical pans of various diameters. The relation takes into account the evaporation of moisture at the top surface of the cake, which is the dominant factor affecting the baking time of a cake.

[Acute poisoning by chemical warfare agent: sulfur mustard].

PubMed

Mérat, S; Perez, J P; Rüttimann, M; Bordier, E; Lienhard, A; Lenoir, B; Pats, B

2003-02-01

To review story, mechanism of action, clinical and therapeutic bases of a sulfur mustard poisoning, by accidental, terrorism or war exposure. References were obtained from computerised bibliographic research (Medline), from personnel data (academic memoir, documents under approbation of the National Defense Office) and from the Library of Military Medical Service. Sulfur mustard is a chemical warfare agent with peace time results: leak, accidental handling, acts of terrorism. Sulfur mustard is a vesicant agent, an organochlorine agent, who alkylate DNA. Under liquid or gas form its main target are skin and lungs. Clinical effects are like burns with loss of immunity, with respiratory failure, ophthalmic, gastrointestinal and haematological signs. The last studies have improved knowledge about the mechanism of action, detection, protection and treatment. Methods for determination of sulfur mustard are based on gas chromatographic method and mass spectrometry. During sulfur mustard contamination the first priorities of treatment are to remove victims from the contaminated place and to initiate decontamination. Emergency workers and materials must take protection to avoid secondary contamination of emergency unit. With treatment of vital functions and respiratory failure, the new ways of treatment are about N-acetyl cysteine for lung injury, poly (ADP-ribose) polymerase inhibitors, calmodulin antagonists and Ca(++) chelators. Interactions between sulfur mustard and anaesthetic agents are not well known and are based on clinical observations. Emergency care unit can be confronted with sulfur mustard during accidental contamination or acts of terrorism. First and most efficacy priorities of treatment are to remove and to decontaminate victims. New means of detection and treatment are studied since several years but are not still appropriate to human victims or mass treatment.

Secondary Aluminum Processing Waste: Salt Cake ...

EPA Pesticide Factsheets

Thirty-nine salt cake samples were collected from 10 SAP facilities across the U.S. The facilities were identified by the Aluminum Association to cover a wide range of processes. Results suggest that while the percent metal leached from the salt cake was relatively low, the leachable metal content may still pose a contamination concern and potential human and ecological exposure if uncontrollably released to the environment. As a result, salt cake should always be managed at facilities that utilize synthetic liner systems with leachate collection (the salt content of the leachate will increase the hydraulic conductivity of clay liners within a few years of installation). The mineral phase analysis showed that various species of aluminum are present in the salt cake samples with a large degree of variability. The relative abundance of various aluminum species was evaluated but it is noted that the method used is a semi-quantitative method and as a result there is a limitation for the data use. The analysis only showed a few aluminum species present in salt cake which does not exclude the presence of other crystalline species especially in light of the variability observed in the samples. Results presented in this document are of particular importance when trying to understand concerns associated with the disposal of salt cake in MSW landfills. From the end-of-life management perspective, data presented here suggest that salt cake should not be size reduce

Basic Cake Decorating Workbook.

ERIC Educational Resources Information Center

Bogdany, Mel

Included in this student workbook for basic cake decorating are the following: (1) Drawings of steps in a basic way to ice a layer cake, how to make a paper cone, various sizes of flower nails, various sizes and types of tin pastry tubes, and special rose tubes; (2) recipes for basic decorating icings (buttercream, rose paste, and royal icing);…

Effects of native herbs and light on garlic mustard (Alliaria petiolata) invasion

USGS Publications Warehouse

Phillips-Mao, Laura; Larson, Diane L.; Jordan, Nicholas R.

2014-01-01

The degree to which invasive species drive or respond to environmental change has important implications for conservation and invasion management. Often characterized as a driver of change in North American woodlands, the invasive herb garlic mustard may instead respond to declines in native plant cover and diversity. We tested effects of native herb cover, richness, and light availability on garlic mustard invasion in a Minnesota oak woodland. We planted 50 garlic mustard seeds into plots previously planted with 0 to 10 native herb species. We measured garlic mustard seedling establishment, survival to rosette and adult stages, and average (per plant) and total (per plot) biomass and silique production. With the use of structural equation models, we analyzed direct, indirect, and net effects of native cover, richness, and light on successive garlic mustard life stages. Native plant cover had a significant negative effect on all life stages. Species richness had a significant positive effect on native cover, resulting in indirect negative effects on all garlic mustard stages, and net negative effects on adult numbers, total biomass, and silique production. Light had a strong negative effect on garlic mustard seedling establishment and a positive effect on native herb cover, resulting in significant negative net effects on garlic mustard rosette and adult numbers. However, light's net effect on total garlic mustard biomass and silique production was positive; reproductive output was high even in low-light/high-cover conditions. Combined effects of cover, richness, and light suggest that native herbs provide biotic resistance to invasion by responding to increased light availability and suppressing garlic mustard responses, although this resistance may be overwhelmed by high propagule pressure. Garlic mustard invasion may occur, in part, in response to native plant decline. Restoring native herbs and controlling garlic mustard seed production may effectively reduce

Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.

PubMed

Li, Shuliu; Aliani, Michel; Holley, Richard A

2013-10-01

Ground deodorized yellow mustard is used as a binder and meat protein substitute in cooked processed meat products. Recent studies have shown that it has the potential to be used in uncooked processed meat products because of its natural antimicrobial properties. In the present study, ground deodorized yellow mustard was added to uncooked dry-fermented sausage during manufacture at 1% to 4% (w/w) and analyzed for its effects on starter cultures, physico-chemical properties, and consumer acceptability. Mustard had a nondose-dependent inhibitory effect on the Staphylococcus starter culture, had no effect on water activity or instrumental texture, and tended to accelerate sausage pH reduction. At 3% and 4% mustard, consumer scores on all sensory attributes as well as overall acceptability were significantly lower. The appearance and color of 3% and 4% mustard-treated sausages were liked slightly, whereas flavor, texture, and overall acceptability scores were reduced. The control without mustard and 1% mustard-treated sausages had similar sensory properties and were the most acceptable, while 2% mustard-treated sausages were given "like moderately" and "like slightly" descriptors. Sensory results mean that at concentrations necessary for mandated regulatory control of Escherichia coli O157:H7 in dry sausages, mustard may have a negative effect on consumer acceptance. © 2013 Institute of Food Technologists®

Fungi in cake production chain: Occurrence and evaluation of growth potential in different cake formulations during storage.

PubMed

Morassi, Letícia L P; Bernardi, Angélica O; Amaral, Alexandra L P M; Chaves, Rafael D; Santos, Juliana L P; Copetti, Marina V; Sant'Ana, Anderson S

2018-04-01

This study aimed to determine the prevalence and populations of fungi in cake production chain. Besides, the growth potential of twelve fungal strains in different cake formulations was evaluated. Raw materials from two different batches (n=143), chocolate cakes (n=30), orange cakes (n=20), and processing environment air samples (n=147) were analyzed. Among the raw materials, wheat flour (3.2±0.3 log CFU per g) and corn meal (3.8±0.8 log CFU per g) belonging to batch #1 showed significant higher fungal counts (p<0.05). The fungal counts in the processing environment air reached up to 2.56 log CFU per m 3 (p<0.05). The predominant fungi species in the industrialized cakes were Aspergillus flavus (28.15%), Penicillium citrinum (18.45%), Penicillium paxilli (14.56%), and Aspergillus niger (6.8%), which were also detected in the raw materials and processing environment air. Only Penicillium glabrum and Penicillium citrinum showed visible mycelium (>3mm) in the free of preservative cake formulation at 19th and 44th days of storage at 25°C, respectively. Revealing the biodiversity of fungi in ingredients, air and final products, as well as challenging final products with representative fungal strains may assist to implement effective controlling measures as well as to gather data for the development of more robust cake formulations. Copyright © 2017 Elsevier Ltd. All rights reserved.

Models of invasion and establishment of African Mustard (Brassica tournefortii)

USGS Publications Warehouse

Berry, Kristin H.; Gowan, Timothy A.; Miller, David M.; Brooks, Matthew L.

2015-01-01

Introduced exotic plants can drive ecosystem change. We studied invasion and establishment ofBrassica tournefortii (African mustard), a noxious weed, in the Chemehuevi Valley, western Sonoran Desert, California. We used long-term data sets of photographs, transects for biomass of annual plants, and densities of African mustard collected at irregular intervals between 1979 and 2009. We suggest that African mustard may have been present in low numbers along the main route of travel, a highway, in the late 1970s; invaded the valley along a major axial valley ephemeral stream channel and the highway; and by 2009, colonized 22 km into the eastern part of the valley. We developed predictive models for invasibility and establishment of African mustard. Both during the initial invasion and after establishment, significant predictor variables of African mustard densities were surficial geology, proximity to the highway and axial valley ephemeral stream channel, and number of small ephemeral stream channels. The axial valley ephemeral stream channel was the most vulnerable of the variables to invasions. Overall, African mustard rapidly colonized and quickly became established in naturally disturbed areas, such as stream channels, where geological surfaces were young and soils were weakly developed. Older geological surfaces (e.g., desert pavements with soils 140,000 to 300,000 years old) were less vulnerable. Microhabitats also influenced densities of African mustard, with densities higher under shrubs than in the interspaces. As African mustard became established, the proportional biomass of native winter annual plants declined. Early control is important because African mustard can colonize and become well established across a valley in 20 yr.

Cake properties in ultrafiltration of TiO2 fine particles combined with HA: in situ measurement of cake thickness by fluid dynamic gauging and CFD calculation of imposed shear stress for cake controlling.

PubMed

Du, Xing; Qu, Fangshu; Liang, Heng; Li, Kai; Chang, Haiqing; Li, Guibai

2016-05-01

In this study, the cake buildup of TiO2 fine particles in the presence of humid acid (HA) and cake layer controlling during ultrafiltration (UF) were investigated. Specifically, we measured the cake thickness using fluid dynamic gauging (FDG) method under various solution conditions, including TiO2 concentration (0.1-0.5 g/L), HA concentration (0-5 mg/L, total organic carbon (TOC)), and pH values (e.g., 4, 6 and 10), and calculated the shear stress distribution induced by stirring using computational fluid dynamics (CFD) to analyze the cake layer controlling conditions, including the operation flux (50-200 L m(-2) h(-1)) and TiO2 concentration (0.1-0.5 g/L). It was found that lower TiO2/HA concentration ratio could lead to exceedingly severe membrane fouling because of the formation of a relatively denser cake layer by filling the voids of cake layer with HA, and pH was essential for cake layer formation owing to the net repulsion between particles. Additionally, it was observed that shear stress was rewarding for mitigating cake growth under lower operation flux as a result of sufficient back-transport forces, and exhibited an excellent performance on cake layer controlling in lower TiO2 concentrations due to slight interaction forces on the vicinity of membrane.

Effects of exposure to sulfur mustard on speech aerodynamics.

PubMed

Heydari, Fatemeh; Ghanei, Mostafa

2011-01-01

Sulfur mustard is an alkylating agent with highly cytotoxic properties even at low exposure. It was used widely against both military and civilian population by Iraqi forces in the Iraq-Iran war (1983-1988). Although various aspects of mustard gas effects on patients with chemical injury have been relatively well characterized, its effects on speech are still evolving. We evaluated aerodynamics of speech in male patients following sulfur mustard inhalation. In a case-control study patients with chemical injuries (n=19) along with age and sex-matched healthy control group (n=20) were selected. Aerodynamic analyses were performed by using the Glasgow Airflow Measurement System (known as ST1 dysphonia). Results indicated that except mean flow rate, there were statistically significant differences in vital capacity, phonation time, phonation volume, vocal velocity index, total expired volume and phonation quotient of patients between experimental and control groups (P<0.05). This study demonstrated mustard gas can impair different parameters of speech aerodynamics. As a result of this activity, the reader will be able to describe: (1) the evaluation of air flow in relation to speech system dysfunction and efficiency; (2) the effect of sulfur mustard known as mustard gas on respiratory physiology. Copyright © 2011 Elsevier Inc. All rights reserved.

Insecticidal activity of bio-oil from the pyrolysis of straw from Brassica spp.

PubMed

Suqi, Liu; Cáceres, Luis A; Caceres, Luis; Schieck, Katie; McGarvey, Brian D; Booker, Christina J; McGarvey, Brian M; Yeung, Ken K-C; Pariente, Stephane; Briens, Cedric; Berruti, Franco; Scott, Ian M

2014-04-23

Agricultural crop residues can be converted through thermochemical pyrolysis to bio-oil, a sustainable source of biofuel and biochemicals. The pyrolysis bio-oil is known to contain many chemicals, some of which have insecticidal activity and can be a potential source of value-added pest control products. Brassicacae crops, cabbage, broccoli, and mustards, contain glucosinolates and isocyanates, compounds with recognized anti-herbivore activity. In Canada, canola Brassica napus straw is available from over 6 000 000 ha and mustard Brassica carinata and Brassica juncea straw is available from 200 000 ha. The straw can be converted by microbial lignocellulosic enzymes as a substrate for bioethanol production but can also be converted to bio-oil by thermochemical means. Straw from all three species was pyrolyzed, and the insecticidal components in the bio-oil were isolated by bioassay-guided solvent fractionation. Of particular interest were the mustard straw bio-oil aqueous fractions with insecticidal and feeding repellent activity to Colorado potato beetle larvae. Aqueous fractions further analyzed for active compounds were found not to contain many of the undesirable phenol compounds, which were previously found in other bio-oils seen in the dichloromethane (DCM) and ethyl acetate (EA) solvent phases of the present study. Identified within the most polar fractions were hexadecanoic and octadecanoic fatty acids, indicating that separation of these compounds during bio-oil production may provide a source of effective insecticidal compounds.

Mustard gas exposure in Iran-Iraq war - A scientometric study.

PubMed

Nokhodian, Zary; ZareFarashbandi, Firoozeh; Shoaei, Parisa

2015-01-01

The Iranian victims of sulfur mustard attack are now more than 20 years post-exposure and form a valuable cohort for studying the chronic effects of an exposure to sulfur mustard. Articles on sulfur mustard exposure in Iran-Iraq war were reviewed using three known international databases such as Scopus, Medline, and ISI. The objectives of the study were measurement of the author-wise distribution, year-wise distribution, subject area wise, and assessment of highly cited articles. We searched three known international databases, Scopus, Medline, and the international statistical institute (ISI), for articles related to mustard gas exposure in Iran-Iraq war, published between 1988 and 2012. The results were analyzed using scientometric methods. During the 24 years under examination, about 90 papers were published in the field of mustard gas in Iran-Iraq war. Original article was the most used document type forming 51.4% of all the publications. The number of articles devoted to mustard gas and Iran-Iraq war research increased more than 10-fold, from 1 in 1988 to 11 in 2011. Most of the published articles (45.7%) included clinical and paraclinical investigations of sulfur mustard in Iranian victims. The most highly productive author was Ghanei who occupied the first rank in the number of publications with 20 papers. The affiliation of most of the researchers was Baqiyatallah Medical Sciences University (research center of chemical injuries and dermatology department) in Iran. This article has highlighted the quantitative share of Iran in articles on sulfur mustard and lays the groundwork for further research on various aspects of related problems.

Effect of Inoculum Dosage Aspergillus niger and Rhizopus oryzae mixture with Fermentation Time of Oil Seed Cake (Jatropha curcas L) to the content of Protein and Crude Fiber

NASA Astrophysics Data System (ADS)

Kurniati, T.; Nurlaila, L.; Iim

2017-04-01

Jatropha curcas L already widely cultivated for its seeds pressed oil used as an alternative fuel. This plant productivity per hectare obtained 2.5-5 tonnes of oil/ha / year and jatropha seed cake from 5.5 to 9.5 tonnes/ha/year, nutrient content of Jatropha curcas seed L potential to be used as feed material, However, the constraints faced was the low crude protein and high crude protein. The purpose of the research was to determine the dosage of inoculum and fermentation time of Jatropha seed cake by a mixture of Aspergillus niger and Rhizopus oryzae on crude protein and crude fibre. The study was conducted by an experimental method using a Completely Randomised Design (CRD) factorial design (3×3). The treatment consisted of a mixture of three dosage levels of Aspergillus niger and Rhizopus oryzae (= 0.2% d1, d2 and d3 = 0.3% = 0.4%) and three levels of fermentation time (w1 = 72 hours, 96 hours and w2 = w3 = 120 hours) each repeated three times. The parameters measured were crude protein and crude fibre. The results showed that dosages of 0.3% (Aspergillus niger Rhizopus oryzae 0.15% and 0.15%) and 72 hours (d2w1) is the dosage and the optimal time to generate the highest crude protein content of 21.11% and crude fibre amounted to 21.36%.

Competitive Interactions of Garlic Mustard (Alliaria petiolata) and Damesrocket (Hesperis matronalis)

USGS Publications Warehouse

Leicht-Young, Stacey A.; Pavlovic, Noel B.; Adams, Jean V.

2012-01-01

Competitive interactions between native plants and nonnative, invasive plant species have been extensively studied; however, within degraded landscapes, the effect of interspecific interactions among invasive plants is less explored. We investigated a competitive interaction between two sympatric, invasive mustard species that have similar life history strategies and growth forms: garlic mustard and damesrocket. Greenhouse experiments using a full range of reciprocal density ratios were conducted to investigate interspecific competition. Garlic mustard had a negative effect on the final biomass, number of leaves, and relative growth rate in height of damesrocket. Survival of damesrocket was not negatively affected by interspecific competition with garlic mustard; however, garlic mustard showed higher mortality because of intraspecific competition. These results indicated that although garlic mustard has been observed to be the dominant species in this landscape, it may not completely outcompete damesrocket in all situations. Studies of invasive species in competition are important in degraded landscapes because this is the common situation in many natural areas.

Composition, diffusion, and antifungal activity of black mustard (Brassica nigra) essential oil when applied by direct addition or vapor phase contact.

PubMed

Mejía-Garibay, Beatriz; Palou, Enrique; López-Malo, Aurelio

2015-04-01

In this study, we characterized the essential oil (EO) of black mustard (Brassica nigra) and quantified its antimicrobial activity, when applied by direct contact into the liquid medium or by exposure in the vapor phase (in laboratory media or in a bread-type product), against the growth of Aspergillus niger, Aspergillus ochraceus, or Penicillium citrinum. Allyl-isothiocyanate (AITC) was identified as the major component of B. nigra EO with a concentration of 378.35 mg/ml. When B. nigra EO was applied by direct contact into the liquid medium, it inhibited the growth of A. ochraceus and P. citrinum when the concentration was 2 μl/ml of liquid medium (MIC), while for A. niger, a MIC of B. nigra EO was 4 μl/ml of liquid medium. Exposure of molds to B. nigra EO in vapor phase showed that 41.1 μl of B. nigra EO per liter of air delayed the growth of P. citrinum and A. niger by 10 days, while A. ochraceus growth was delayed for 20 days. Exposure to concentrations ≥ 47 μl of B. nigra EO per liter of air (MIC) inhibited the growth of tested molds by 30 days, and they were not able to recover after further incubation into an environment free of EO (fungicidal effect). Adsorbed AITC was quantified by exposing potato dextrose agar to B. nigra EO in a vapor phase, exhibiting that AITC was retained at least 5 days when testing EO at its MIC or with higher concentrations. Mustard EO MIC was also effective against the evaluated molds inhibiting their growth for 30 days in a bread-type product when exposed to EO by vapor contact, demonstrating its antifungal activity.

Wound Healing of Cutaneous Sulfur Mustard Injuries

PubMed Central

Graham, John S.; Chilcott, Robert P.; Rice, Paul; Milner, Stephen M.; Hurst, Charles G.; Maliner, Beverly I.

2005-01-01

Sulfur mustard is an alkylating chemical warfare agent that primarily affects the eyes, skin, and airways. Sulfur mustard injuries can take several months to heal, necessitate lengthy hospitalizations, and result in significant cosmetic and/or functional deficits. Historically, blister aspiration and/or deroofing (epidermal removal), physical debridement, irrigation, topical antibiotics, and sterile dressings have been the main courses of action in the medical management of cutaneous sulfur mustard injuries. Current treatment strategy consists of symptomatic management and is designed to relieve symptoms, prevent infections, and promote healing. There are currently no standardized or optimized methods of casualty management that prevent or minimize deficits and provide for speedy wound healing. Several laboratories are actively searching for improved therapies for cutaneous vesicant injury, with the aim of returning damaged skin to optimal appearance and normal function in the shortest time. Improved treatment will result in a better cosmetic and functional outcome for the patient, and will enable the casualty to return to normal activities sooner. This editorial gives brief overviews of sulfur mustard use, its toxicity, concepts for medical countermeasures, current treatments, and strategies for the development of improved therapies. PMID:16921406

7 CFR 457.168 - Mustard crop insurance provisions.

Code of Federal Regulations, 2012 CFR

2012-01-01

.... Harvest. Combining or threshing for seed. A crop that is swathed prior to combining is not considered... contained in the Basic Provisions, mustard seed must be planted in rows. Acreage planted in any other manner... written agreement. Processor. Any business enterprise regularly engaged in buying and processing mustard...

7 CFR 457.168 - Mustard crop insurance provisions.

Code of Federal Regulations, 2014 CFR

2014-01-01

.... Harvest. Combining or threshing for seed. A crop that is swathed prior to combining is not considered... contained in the Basic Provisions, mustard seed must be planted in rows. Acreage planted in any other manner... written agreement. Processor. Any business enterprise regularly engaged in buying and processing mustard...

Effect of wheat flour characteristics on sponge cake quality.

PubMed

Moiraghi, Malena; de la Hera, Esther; Pérez, Gabriela T; Gómez, Manuel

2013-02-01

To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake-making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making. Copyright © 2012 Society of Chemical Industry.

The Icing or the Cake?

ERIC Educational Resources Information Center

Doubet, Kristina J.; Hockett, Jessica A.

2016-01-01

In this article, authors Kristina J. Doubet and Jessica A. Hockett argue that student engagement is more than a decorative icing on a cake; it's the cake itself. They cite research that an engaged student is more likely to invest in and understand the content being taught. With this in mind, the authors detail the following four principles that…

Therapeutic journery of nitrogen mustard as alkylating anticancer agents: Historic to future perspectives.

PubMed

Singh, Rajesh K; Kumar, Sahil; Prasad, D N; Bhardwaj, T R

2018-05-10

Cancer is considered as one of the most serious health problems today. The discovery of nitrogen mustard as an alkylating agent in 1942, opened a new era in the cancer chemotherapy. This valuable class of alkylating agent exerts its biological activity by binding to DNA, cross linking two strands, preventing DNA replication and ultimate cell death. At the molecular level, nitrogen lone pairs of nitrogen mustard generate a strained intermediate "aziridinium ion" which is very reactive towards DNA of tumor cell as well as normal cell resulting in various adverse side effects alogwith therapeutic implications. Over the last 75 years, due to its high reactivity and peripheral cytotoxicity, numerous modifications have been made in the area of nitrogen mustard to improve its efficacy as well as enhancing drug delivery specifically to tumor cells. This review mainly discusses the medicinal chemistry aspects in the development of various classes of nitrogen mustards (mechlorethamine, chlorambucil, melphalan, cyclophosphamide and steroidal based nitrogen mustards). The literature collection includes the historical and the latest developments in these areas. This comprehensive review also attempted to showcase the recent progress in the targeted delivery of nitrogen mustards that includes DNA directed nitrogen mustards, antibody directed enzyme prodrug therapy (ADEPT), gene directed enzyme prodrug therapy (GDEPT), nitrogen mustard activated by glutathione transferase, peptide based nitrogen mustards and CNS targeted nitrogen mustards. Copyright © 2018 Elsevier Masson SAS. All rights reserved.

[STUDY OF THE IMPACT OF WHEAT GERM CAKE OIL AND FLOUR ON INDICES OF ENERGY EXCHANGE IN STUDENTS AND TEACHERS OF HIGH SCHOOL].

PubMed

Esaulenko, I E; Rodionova, N S; Popov, E S; Melikhova, E P; Khatuaev, R O

2015-01-01

There were obtained data which confirm the increase of efficiency of gas exchange processes in students and teachers of the engineering high school in the daily use of at least 3.5 g of wheat germ oil and 50 g of wheat germ cake flour without the correction of the basic ration. The study of the exhaled gas-air mixture showed in all age groups the gain in the concentration of carbon dioxide and the decline of concentration of oxygen by the 0.20-0.30%. There was established the increase of blood oxygenation level in all subjects. There was demonstrated the relationship between the depth of the alteration of these parameters with age, and regular physical activity in studied cases.

Evaluation of Castor Oil Cake Starch and Recovered Glycerol and Development of “Green” Composites Based on Those with Plant Fibers

PubMed Central

Guimarães, José Luis; Trindade Cursino, Ana Cristina; Ketzer Saul, Cyro; Sierrakowski, Maria Rita; Ramos, Luiz Pereira; Satyanarayana, Kestur Gundappa

2016-01-01

Continuous efforts are being made in some countries for the recovery of crude glycerin (RG/CG) and castor oil cake (COC), the two byproducts of biodiesel production. These are expected to help, not only in addressing environmental safety, but also in adding value to those byproducts, which otherwise may go to waste. Finding ways to utilize those byproducts underlines the main objective of this study. This paper presents the evaluation of (i) COC, glycerin and banana and sugarcane fibers for moisture content; (ii) COC for structural and thermal properties; and (iii) CG for its chemical characteristics. The possibility of using COC and CG with the selected fibers as reinforcement in the development of bio-composites is attempted through thermo-molding. Results revealed enhanced mechanical properties for these composites. The obtained results are discussed in terms of the observed morphology. PMID:28787878

Production of staphylococcal enterotoxin A in cream-filled cake.

PubMed

Anunciaçao, L L; Linardi, W R; do Carmo, L S; Bergdoll, M S

1995-07-01

Cakes were baked with normal ingredients and filled with cream, inoculated with different size enterotoxigenic-staphylococcal inocula. Samples of the cakes were incubated at room temperature and put in the refrigerator. Samples of cake and filling were taken at different times and analyzed for staphylococcal count and presence of enterotoxin. The smaller the inoculum, the longer the time required for sufficient growth (10(6)) to occur for production of detectable enterotoxin. Enterotoxin added to the cake dough before baking (210 degrees C, 45 min) did not survive the baking. The presence of enterotoxin in the contaminated cream filling indicated this as the cause of staphylococcal food poisoning from cream-filled cakes. Refrigeration of the cakes prevented the growth of the staphylococci.

Responsive Surface Methodology Optimizes Extraction Conditions of Industrial by-products, Camellia japonica Seed Cake

PubMed Central

Kim, Jae Kyeom; Lim, Ho-Jeong; Kim, Mi-So; Choi, Soo Jung; Kim, Mi-Jeong; Kim, Cho Rong; Shin, Dong-Hoon; Shin, Eui-Cheol

2016-01-01

Background: The central nervous system is easily damaged by oxidative stress due to high oxygen consumption and poor defensive capacity. Hence, multiple studies have demonstrated that inhibiting oxidative stress-induced damage, through an antioxidant-rich diet, might be a reasonable approach to prevent neurodegenerative disease. Objective: In the present study, response surface methodology was utilized to optimize the extraction for neuro-protective constituents of Camellia japonica byproducts. Materials and Methods: Rat pheochromocytoma cells were used to evaluate protective potential of Camellia japonica byproducts. Results: Optimum conditions were 33.84 min, 75.24%, and 75.82°C for time, ethanol concentration and temperature. Further, we demonstrated that major organic acid contents were significantly impacted by the extraction conditions, which may explain varying magnitude of protective potential between fractions. Conclusions: Given the paucity of information in regards to defatted C. japonica seed cake and their health promoting potential, our results herein provide interesting preliminary data for utilization of this byproduct from oil processing in both academic and industrial applications. SUMMARY Neuro-protective potential of C. japonica seed cake on cell viability was affected by extraction conditionsExtraction conditions effectively influenced on active constituents of C. japonica seed cakeBiological activity of C. japonica seed cake was optimized by the responsive surface methodology. Abbreviations used: GC-MS: Gas chromatography-mass spectrometer, MTT: 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide, PC12 cells: Pheochromocytoma, RSM: Response surface methodology. PMID:27601847

SIDE VIEW OF PREPARATION FOR PULLING CONTINUOUSLYCAST "CAKES" FROM MOLDS ...

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

SIDE VIEW OF PREPARATION FOR PULLING CONTINUOUSLY-CAST "CAKES" FROM MOLDS AT #03 STATION. WHEN THE CAKES HAVE COOLED SUFFICIENTLY, THE CASTER STATION IS MOVED ASIDE TO EXPOSE THE QUENCH TANK AND MOLDS. EACH CAKE OF THE THREE CAKES WEIGHS UP TO APPROXIMATELY 20,000. THE DIMENSIONS OF BRASS CAKES RANGE UP TO 27 1\\2" WIDE X 6 3\\4" THICK X 25' LONG, CORRESPONDING MAXIMUMS FOR COPPER CAKES ARE 37 1\\2" X 5" X 24'. #01 STATION, DATING FROM THE EARLY 1960'S CASTS ONLY A SINGLE BAR (RATHER THAN THREE SIMULTANEOUSLY), THAT IS APPROXIMATELY HALF THE LENGTH OF CAKES FROM THE OTHER STATIONS (150' V. 300") AND WEIGHS UP TO 12,500 LBS. - American Brass Foundry, 70 Sayre Street, Buffalo, Erie County, NY

Effects of feeding camelina cake to weaned pigs on safety, growth performance, and fatty acid composition of pork.

PubMed

Smit, M N; Beltranena, E

2017-06-01

Feeding cake with remaining oil contributes dietary energy (fat) in addition to protein (AA) and may provide an opportunity to enrich the n-3 fatty acid content of pork. Information regarding safety, growth performance, and efficacy of feeding camelina cake to pigs is limited. We therefore evaluated the effects of camelina cake inclusion in pig nursery diets. In total, 192 pigs (9.4 kg BW) were randomly allocated by sex to 48 pens, 2 heavy and 2 light pigs per pen. Pigs were fed 1 of 4 wheat-based diets including camelina cake (0%, 6%, 12%, or 18%; variety Celine) replacing soybean meal for 4 wk. Individual pigs, pen feed added, and orts were weighed weekly. Feces were collected on d 26 and 27. A blood sample was taken on d 29 from 24 pigs with the lowest BW/pen, which were then euthanized and necropsied. Gross pathological examination was conducted, and organ weights were measured. Samples of liver, back fat, belly fat, and jowl fat were collected for fatty acid analysis. Increasing dietary camelina cake inclusion linearly decreased ( 0.001) apparent total tract digestibility (ATTD) of DM, OM, GE and ash but did not affect ATTD of CP and P. For the entire trial (d 0 to 28), increasing camelina cake inclusion by 6% linearly decreased ( 0.001) ADFI by 74 g/d, ADG by 51 g/d, and BW by 0.8 kg but did not affect feed efficiency (G:F). Increasing camelina cake inclusion linearly increased ( 0.001) liver weight relative to BW, linearly decreased ( 0.050) kidney weight, but did not affect spleen, heart, and thyroid weights. Increasing camelina cake inclusion did not result in serological (large-animal standard panel, T3, and T4) or gross clinical (morphology) findings that might suggest toxicity. In liver, back fat, belly fat, and jowl fat, increasing dietary camelina cake inclusion linearly increased ( 0.050) total n-3 fatty acids and shorter-chain n-3 and n-6 fatty acids but did not increase docosahexaenoic acid (n-3) or arachidonic acid (n-6). In conclusion, feeding

Mustard Gas: Its Pre-World War I History

NASA Astrophysics Data System (ADS)

Duchovic, Ronald J.; Vilensky, Joel A.

2007-06-01

Mustard gas is perhaps the best-known chemical warfare agent and is commonly associated with World War I, both in its first use in warfare and its first synthesis. Although the former is correct, the latter is not. We review here the history of the repeated synthesis of mustard gas by 19th century European chemists. The techniques developed by these chemists were the ones relied upon by both the Central Powers and the Allies to manufacture this agent during World War I. Further, a historical review of mustard gas synthesis highlights the increasing sophistication of the chemical sciences. In particular, during the latter half of the 19th century, the concepts of atomic mass, chemical periodicity, and chemical structure underwent a rapid development that culminated in the application of quantum mechanics to chemistry in the 20th century. A comparison is made of the molecular formula for mustard gas from the 19th century with that of the 21st century, demonstrating that the concept of atomic mass has undergone significant refinement over this period of time.

DPPH radical scavenging activity of a mixture of fatty acids and peptide-containing compounds in a protein hydrolysate of Jatropha curcas seed cake.

PubMed

Phengnuam, Thanyarat; Goroncy, Alexander K; Rutherfurd, Shane M; Moughan, Paul J; Suntornsuk, Worapot

2013-12-04

Jatropha curcas, a tropical plant, has great potential commercial relevance as its seeds have high oil content. The seeds can be processed into high-quality biofuel producing seed cake as a byproduct. The seed cake, however, has not gotten much attention toward its potential usefulness. This work was aimed to determine the antioxidant activity of different fractions of a protein hydrolysate from J. curcas seed cake and to elucidate the molecular structures of the antioxidants. Seed cake was first processed into crude protein isolate and the protein was hydrolyzed by Neutrase. The hydrolysate obtained from 1 h of Neutrase hydrolysis showed the strongest antioxidant activity against DPPH radical (2,2-diphenyl-1-picrylhydrazyl). After a purification series of protein hydrolysate by liquid chromatography, chemicals acting as DPPH radical inhibitors were found to be a mixture of fatty acids, fatty acid derivatives, and a small amount of peptides characterized by mass spectrometry and nuclear magnetic resonance (NMR) spectroscopy.

SIDE VIEW OF PREPARATION FOR PULLING CONTINUOUSLYCAST "CAKES" FROM MOLDS ...

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

SIDE VIEW OF PREPARATION FOR PULLING CONTINUOUSLY-CAST "CAKES" FROM MOLDS AT #03 STATION. WHEN THE CAKES HAVE COOLED SUFFICIENTLY, THE CASTER STATION IS MOVED ASIDE TO EXPOSE THE QUENCH TANK AND MOLDS. EACH CAKE OF THE THREE CAKES WEIGHS UP TO APPROXIMATELY 20,000 LBS THE DIMENSIONS OF BRASS CAKES RANGE UP TO 27 1\\2" WIDE X 6 3\\4" THICK X 25' LONG, CORRESPONDING MAXIMUMS FOR COPPER CAKES ARE 37 1\\2" X 5" X 24'. #01 STATION, DATING FROM THE EARLY 1960'S CASTS ONLY A SINGLE BAR (RATHER THAN THREE SIMULTANEOUSLY), THAT IS APPROXIMATELY HALF THE LENGTH OF CAKES FROM THE OTHER STATIONS (150' V. 300") AND WEIGHS UP TO 12,500 LBS. - American Brass Foundry, 70 Sayre Street, Buffalo, Erie County, NY

Canola Oil Fuel Cell Demonstration: Volume 2 - Market Availability of Agricultural Crops for Fuel Cell Applications

DTIC Science & Technology

2006-06-01

oils typically are derived from: • canola ( Brassica napus or B. rapa) • crambe (Crambe abysinica) • mustard ( Brassica juncea) • rapeseed... Brassica napus) • safflower (Carthamus tinctorus) • sunflower (Heliothus annus). The oils are easily derived by crushing the seed and extracting the oils

Metabolic Activation of Sulfur Mustard Leads to Oxygen Free Radical Formation

DTIC Science & Technology

2012-01-01

spin trapping results that demonstrated the enzymatic reduction of sulfur mustard sulfonium ions to carbon-based free radicals using an in vitro system ...BMPO EPR signals were reduced or eliminated when mustard carbon radical production was impeded by systematically removing system components, indicating...referred to as complete incubation mixture. EPR spectrometry Mustard-related carbon or oxygen free radical production was recorded using a Bruker EMX Plus

Experimental study of cake formation on heat treated and membrane coated needle felts in a pilot scale pulse jet bag filter using optical in-situ cake height measurement

PubMed Central

Saleem, Mahmood; Khan, Rafi Ullah; Tahir, M. Suleman; Krammer, Gernot

2011-01-01

Pulse-jet bag filters are frequently employed for particle removal from off gases. Separated solids form a layer on the permeable filter media called filter cake. The cake is responsible for increasing pressure drop. Therefore, the cake has to be detached at a predefined upper pressure drop limit or at predefined time intervals. Thus the process is intrinsically semi-continuous. The cake formation and cake detachment are interdependent and may influence the performance of the filter. Therefore, understanding formation and detachment of filter cake is important. In this regard, the filter media is the key component in the system. Needle felts are the most commonly used media in bag filters. Cake formation studies with heat treated and membrane coated needle felts in pilot scale pulse jet bag filter were carried out. The data is processed according to the procedures that were published already [Powder Technology, Volume 173, Issue 2, 19 April 2007, Pages 93–106]. Pressure drop evolution, cake height distribution evolution, cake patches area distribution and their characterization using fractal analysis on different needle felts are presented here. It is observed that concavity of pressure drop curve for membrane coated needle felt is principally caused by presence of inhomogeneous cake area load whereas it is inherent for heat treated media. Presence of residual cake enhances the concavity of pressure drop at the start of filtration cycle. Patchy cleaning is observed only when jet pulse pressure is too low and unable to provide the necessary force to detach the cake. The border line is very sharp. Based on experiments with limestone dust and three types of needle felts, for the jet pulse pressure above 4 bar and filtration velocity below 50 mm/s, cake is detached completely except a thin residual layer (100–200 μm). Uniformity and smoothness of residual cake depends on the surface characteristics of the filter media. Cake height distribution of residual cake

Comparative study of texture of normal and energy reduced sponge cakes.

PubMed

Baeva, M R; Panchev, I N; Terzieva, V V

2000-08-01

The complete sucrose elimination and its replacement by microencapsulated aspartame (Nutra Sweet) and bulking agents (sorbitol, wheat starch and wheat germ) on the physical and textural sensory characteristics of two diabetic sponge cakes against a control sponge cake was studied. Mathematical and statistical methods were used and regression models worked out, describing the physical and textural characteristics of the three sponge cakes and their values were optimized. The effect on the porosity, springiness, volume and shrinkage of sponge takes was substantial and depended on the amount of the added ingredients. The diabetic sponge cake containing wheat germ showed the least physical and sensory deviations against the control sponge cake. The energy value of the diabetic sponge cakes against the control one was reduced with 25% for the ordinary sponge cake without sucrose and with 29% for sponge cake without sucrose containing wheat germ.

Verification, Dosimetry and Biomonitoring of Mustard Gas Exposure via Immunochemical Detection of Mustard Gas Adducts to DNA and Proteins

DTIC Science & Technology

1991-12-01

radioactivity. Mustard gas appeared to be a very effective alkylating agent for. bases in DNA. Even in blood, with a variety of reactive sites, 1 out of 124...single-stranded material is required for effective competition in the ELISA test. although it contained at least as many adducts as the single-stranded DNA...DNA isolated from human white blood cells as competitor. 203 Figure 92: The effect of the concentration of mustard gas to which single-stranded calf

Preparation of food supplements from oilseed cakes.

PubMed

Sunil, L; Appaiah, Prakruthi; Prasanth Kumar, P K; Gopala Krishna, A G

2015-05-01

Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with distilled water and cooked in such a way to separate the cooked solid residue and liquid extract followed by freeze drying to get two products from each. The raw, cooked dried residue and extract were analyzed for various parameters such as moisture (0.9-27.4 %), fat (2.1-16.1 %), ash (3.3-9.0 %), minerals (2.6-633.2 mg/100 g), total dietary fiber (23.2-58.2 %), crude fiber (2.7-10.5 %), protein (3.2-34.0 %), and the fat further analyzed for fatty acid composition, oryzanol (138-258 mg/100 g) and lignan (99-113 mg/100 g) contents and also evaluated sensory evaluation. Nutritional composition of products as affected by cooking was studied. The cooked products (residue and extract) showed changes in nutrients content and composition from that of the starting cakes and raw materials, but retained more nutrients in cooked residue than in the extract. The sensory evaluation of cooked residue and extract showed overall higher acceptability by the panelists than the starting cakes and raw materials. On the basis of these findings it can be concluded that these cooked residue and extract products are highly valuable for food supplementation than the raw ones.

Pacific Northwest Condiment Yellow Mustard (Sinapis alba L.) Grower Guide: 2000-2002

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

Brown, J.; Davis, J. B.; Esser, A.

2005-07-01

This report is a grower guide for yellow mustard. Yellow mustard (Sinapis alba L.), synonymous with white mustard, is a spring annual crop and well adapted to hot, dry growing conditions. It has shown potential as an alternative crop in rotations with small grain cereals and has fewer limitations compared to other traditional alternative crops.

Growth and liver histology of Channa punctatus exposed to a common biofertilizer.

PubMed

Nath, S; Matozzo, V; Bhandari, D; Faggio, C

2018-01-28

Mustard oil cake (MOC) is widely used as biofertilizer in the field of agriculture and aquaculture. Channa punctatus was exposed to 0.42 g.L -1 sublethal concentration for 4, 7, 14, 21 and 28 days. Due to such exposure, body growth and histological changes in liver were observed. It was revealed that weight, length and breadth of fish were gradually increased with the days of exposure in compare to control fish, whereas, liver showed an increase in sinusoidal space and lipidosis during early days, followed by a recovery from the stress of MOC on the 28th day.

Effects of Exposure to Sulfur Mustard on Speech Aerodynamics

ERIC Educational Resources Information Center

Heydari, Fatemeh; Ghanei, Mostafa

2011-01-01

Sulfur mustard is an alkylating agent with highly cytotoxic properties even at low exposure. It was used widely against both military and civilian population by Iraqi forces in the Iraq-Iran war (1983-1988). Although various aspects of mustard gas effects on patients with chemical injury have been relatively well characterized, its effects on…

Veterans at Risk: The Health Effects of Mustard Gas and Lewisite

DTIC Science & Technology

1993-01-01

to Mustard Gas During WWII Testing Programs 370 F. Summary of the Department of the Army Report: Use of Volunteers in Chemical Agent Research 378 Key...concentrations of mustard agents or Lewisite in gas chambers or in field exercises over contaminated ground areas. The human subjects had experienced a...wide range of exposures to mustard agents or Lewisite, from mild (a drop of agent on the arm in "patch" tests) to quite severe (repeated gas chamber

Sulfur mustard induces the formation of keratin aggregates in human epidermal keratinocytes.

PubMed

Dillman, James F; McGary, Kriston L; Schlager, John J

2003-12-01

The vesicant sulfur mustard is an alkylating agent that has the capacity to cross-link biological molecules. We are interested in identifying specific proteins that are altered upon sulfur mustard exposure. Keratins are particularly important for the structural integrity of skin, and several genetically inherited blistering diseases have been linked to mutations in keratin 5 and keratin 14. We examined whether sulfur mustard exposure alters keratin biochemistry in cultured human epidermal keratinocytes. Western blotting with specific monoclonal antibodies revealed the formation of stable high-molecular-weight "aggregates" containing keratin 14 and/or keratin 5. These aggregates begin to form within 15 min after sulfur mustard exposure. These aggregates display a complex gel electrophoresis pattern between approximately 100 and approximately 200 kDa. Purification and analysis of these aggregates by one- and two-dimensional gel electrophoresis and mass spectrometry confirmed the presence of keratin 14 and keratin 5 and indicate that at least some of the aggregates are composed of keratin 14-keratin 14, keratin 14-keratin 5, or keratin 5-keratin 5 dimers. These studies demonstrate that sulfur mustard induces keratin aggregation in keratinocytes and support further investigation into the role of keratin aggregation in sulfur mustard-induced vesication.

Chronic alteration in phosphatidylinositol 4,5-biphosphate levels regulates capsaicin and mustard oil responses.

PubMed

Patil, Mayur J; Belugin, Sergei; Akopian, Armen N

2011-06-01

There is an agreement that acute (in minutes) hydrolysis and accumulation of phosphatidylinositol 4,5-bisphosphate (PIP(2) ) modulate TRPV1 and TRPA1 activities. Because inflammation results in PIP(2) depletion, persisting for long periods (hours to days) in pain models and in the clinic, we examined whether chronic depletion and accumulation of PIP(2) affect capsaicin (CAP) and mustard oil (MO) responses. In addition, we wanted to evaluate whether the effects of PIP(2) depend on TRPV1 and TRPA1 coexpression and whether the PIP(2) actions vary in expression cells vs. sensory neurons. Chronic PIP(2) production was stimulated by overexpression of phosphatidylinositol-4-phosphate-5-kinase, and PIP(2) -specific phospholipid 5'-phosphatase was selected to reduce plasma membrane levels of PIP(2) . Our results demonstrate that CAP (100 nM) responses and receptor tachyphylaxis are not significantly influenced by chronic changes in PIP(2) levels in wild-type (WT) or TRPA1 null-mutant sensory neurons as well as CHO cells expressing TRPV1 alone or with TRPA1. However, low concentrations of CAP (20 nM) produced a higher response after PIP(2) depletion in cells containing TRPV1 alone but not TRPV1 together with TRPA1. MO (25 μM) responses were also not affected by PIP(2) in WT sensory neurons and cells coexpressing TRPA1 and TRPV1. In contrast, PIP(2) reduction leads to pronounced tachyphylaxis to MO in cells with both channels. Chronic effect of PIP(2) on TRPA1 activity depends on presence of the TRPV1 channel and cell type (CHO vs. sensory neurons). In summary, chronic alterations in PIP(2) levels regulate magnitude of CAP and MO responses as well as MO tachyphylaxis. This regulation depends on coexpression profile of TRPA1 and TRPV1 and cell type. Copyright © 2011 Wiley-Liss, Inc.

Paper-based electrochemical sensor for on-site detection of the sulphur mustard.

PubMed

Colozza, Noemi; Kehe, Kai; Popp, Tanja; Steinritz, Dirk; Moscone, Danila; Arduini, Fabiana

2018-06-22

Herein, we report a novel paper-based electrochemical sensor for on-site detection of sulphur mustards. This sensor was conceived combining office paper-based electrochemical sensor with choline oxidase enzyme to deliver a sustainable sensing tool. The mustard agent detection relies on the evaluation of inhibition degree of choline oxidase, which is reversibly inhibited by sulphur mustards, by measuring the enzymatic by-product H 2 O 2 in chronoamperometric mode. A nanocomposite constituted of Prussian Blue nanoparticles and Carbon Black was used as working electrode modifier to improve the electroanalytical performances. This bioassay was successfully applied for the measurement of a sulphur mustard, Yprite, obtaining a detection limit in the millimolar range (LOD = 0.9 mM). The developed sensor, combined with a portable and easy-to-use instrumentation, can be applied for a fast and cost-effective detection of sulphur mustards.

Arsenic and Old Mustard: Chemical Problems of Old Arsenical and 'Mustard' Munitions (Joseph F. Bunnett and Marian Mikotajczyk, Eds.)

NASA Astrophysics Data System (ADS)

Garrett, Benjamin

1999-10-01

What do Knute Rockne, Notre Dame's famed football coach, and Lewisite, a chemical warfare agent dubbed "the dew of death", have in common? Both owe their discovery to Father Julius Arthur Nieuwland.1 Rockne's legacy lives on in the Fighting Irish and their tradition of excellence on the gridiron. Lewisite, together with other arsenical- and mustard-type chemical warfare agents, provide a legacy that lives on, too, but with less cheerful consequences. The book Arsenic and Old Mustard: Chemical Problems of Old Arsenical and 'Mustard' Munitions makes clear the challenges faced in dealing with those consequences. This book documents the proceedings of a workshop devoted to arsenical- and mustard-type chemical warfare agents and their associated munitions. The workshop, held in Poland in 1996, included nine lectures, eight posters, and three discussion groups; and the contents of all these are presented. Major support for the workshop came from the Scientific Affairs Division of NATO as part of on ongoing series of meetings, cooperative research projects, and related efforts dealing with problems leftover from the Cold War and, in the case of the arsenicals and mustards, from conflicts dating to World War I. These problems can be seen in contemporary accounts, including a January 1999 news report that the U.S. Department of Defense intends to survey Washington, DC, areas near both American University and the Catholic University of America (CUA), site of the original synthesis of Lewisite, for chemical warfare agents and other materials disposed at the end of World War I.2 The first nine chapters of the book present the workshop's lectures. Of these, readers interested in chemical weapon destruction might find especially useful the first chapter, in which Ron Mansley of the Organisation for the Prohibition of Chemical Weapons presents a scholarly overview covering historical aspects of the arsenicals and mustards; their production and use; prospective destruction

Potentials of biodegraded cashew pomace for cake baking.

PubMed

Aderiye, B I; Igbedioh, S O; Caurie, S A

1992-04-01

The use of biodegraded cashew pomace processed into flour for cake baking was investigated. The physico-chemical changes during the submerged fermentation of the pomace and the organoleptic qualities of the composite cake were also monitored. There was an increase of about 50% in protein content of the pomace after 96 h of fermentation. However, a reduction of about 61% in the total microbial count after 24 h was due to the toxic effect of the organic acids on the microbial cells during fermentation. The cashew flour had high crude fibre (ca. 20-33%) and carbohydrate (ca. 16-47%) values. The composite cake made from a 10:90 combination of 96 h-degraded cashew flour/wheat flour respectively was the most accepted. The cake which had a specific volume of 0.53 ml/g lost 11.1% moisture when 38 g of its batter was exposed to 190 degrees C for 10 minutes. This cake had a calorie value of 293.8/100 g and may be useful in feeding diabetic patients who require low carbohydrate foods.

Characterization of mustard seeds and paste by DART ionization with time-of-flight mass spectrometry.

PubMed

Prchalová, Jana; Kovařík, František; Ševčík, Rudolf; Čížková, Helena; Rajchl, Aleš

2014-09-01

Direct analysis in real time (DART) is a novel technique with great potential for rapid screening analysis. The DART ionization method coupled with high-resolution time-of-flight mass spectrometry (TOF-MS) has been used for characterization of mustard seeds and table mustard. The possibility to use DART to analyse glucosinolates was confirmed on determination of sinalbin (4-hydroxybenzyl glucosinolate). The DART-TOF-MS method was optimized and validated. A set of samples of mustard seeds and mustard products was analyzed. High-performance liquid chromatography and DART-TOF-MS were used to determine glucosinolates in mustard seeds and compared. The correlation equation between these methods was DART = 0.797*HPLC + 6.987, R(2)  = 0.972. The DART technique seems to be a suitable method for evaluation of the quality of mustard seeds and mustard products. Copyright © 2014 John Wiley & Sons, Ltd.

Therapeutic options to treat sulfur mustard poisoning--the road ahead.

PubMed

Smith, William J

2009-09-01

For the past 15 years the international research community has conducted a basic and applied research program aimed at identifying a medical countermeasure against chemical threat vesicant, or blistering, agents. The primary emphasis of this program has been the development of therapeutic protection against sulfur mustard and its cutaneous pathology-blister formation. In addition to the work on a medical countermeasures, significant research has been conducted on the development of topical skin protectants and medical strategies for wound healing. This review will focus on the pharmacological strategies investigated, novel therapeutic targets currently under investigation and therapeutic approaches being considered for transition to advanced development. Additionally, we will review the expansion of our understanding of the pathophysiological mechanisms of mustard injury that has come from this research. While great strides have been made through these investigations, the complexity of the mustard insult demands that further studies extend the inroads made and point the way toward better understanding of cellular and tissue disruptions caused by sulfur mustard.

[Design and application of a cake-shaping apparatus for drug-separated moxibustion].

PubMed

Zhu, Ai-Jun; Lu, Xiao-Dong

2008-08-01

Acupuncturist makes herbal cakes with traditional manual way, with such disadvantages as slow in making, varying in thickness and size of the cake. When the patients are treated with medical cake-separated moxibustion, they will be unevenly affected by the heat and the patient easily suffers from burning. These hinder clinically wide application of cake-separated moxibustion. With practice of many years, the authors design and make a kind of manual cake-shaping apparatus which can rapidly and conveniently make uniform medical cake, with simple technique, ingenious structure and normal material.

Mustard catch crop enhances denitrification in shallow groundwater beneath a spring barley field.

PubMed

Jahangir, M M R; Minet, E P; Johnston, P; Premrov, A; Coxon, C E; Hackett, R; Richards, K G

2014-05-01

Over-winter green cover crops have been reported to increase dissolved organic carbon (DOC) concentrations in groundwater, which can be used as an energy source for denitrifiers. This study investigates the impact of a mustard catch crop on in situ denitrification and nitrous oxide (N2O) emissions from an aquifer overlain by arable land. Denitrification rates and N2O-N/(N2O-N+N2-N) mole fractions were measured in situ with a push-pull method in shallow groundwater under a spring barley system in experimental plots with and without a mustard cover crop. The results suggest that a mustard cover crop could substantially enhance reduction of groundwater nitrate NO3--N via denitrification without significantly increasing N2O emissions. Mean total denitrification (TDN) rates below mustard cover crop and no cover crop were 7.61 and 0.002 μg kg(-1) d(-1), respectively. Estimated N2O-N/(N2O-N+N2-N) ratios, being 0.001 and 1.0 below mustard cover crop and no cover crop respectively, indicate that denitrification below mustard cover crop reduces N2O to N2, unlike the plot with no cover crop. The observed enhanced denitrification under the mustard cover crop may result from the higher groundwater DOC under mustard cover crop (1.53 mg L(-1)) than no cover crop (0.90 mg L(-1)) being added by the root exudates and root masses of mustard. This study gives insights into the missing piece in agricultural nitrogen (N) balance and groundwater derived N2O emissions under arable land and thus helps minimise the uncertainty in agricultural N and N2O-N balances. Copyright © 2013 Elsevier Ltd. All rights reserved.

Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.

PubMed

Luyts, A; Wilderjans, E; Van Haesendonck, I; Brijs, K; Courtin, C M; Delcour, J A

2013-12-15

Moisture migration largely impacts cake crumb firmness during storage at ambient temperature. To study the importance of phenomena other than crumb to crust moisture migration and to exclude moisture and temperature gradients during baking, crustless cakes were baked using an electrical resistance oven (ERO). Cake crumb firming was evaluated by texture analysis. First, ERO cakes with properties similar to those baked conventionally were produced. Cake batter moisture content (MC) was adjusted to ensure complete starch gelatinisation in the baking process. In cakes baked conventionally, most of the increase in crumb firmness during storage was caused by moisture migration. Proton nuclear magnetic resonance ((1)H NMR) showed that the population containing protons of crystalline starch grew during cake storage. These and differential scanning calorimetry (DSC) data pointed to only limited amylopectin retrogradation. The limited increase in amylopectin retrogradation during cake storage cannot solely account for the significant firming of ERO cakes and, hence, other phenomena are involved in cake firming. Copyright © 2013 Elsevier Ltd. All rights reserved.

Toxicology and pharmacology of the chemical warfare agent sulfur mustard.

PubMed

Dacre, J C; Goldman, M

1996-06-01

There have been reports of chemical attacks in which sulfur mustard might have been used (a) on Iranian soldiers and civilians during the Gulf War in 1984 and 1985 and (b) in an Iraqi chemical attack on the Iranian-occupied village of Halbja in 1988, resulting in many civilian casualties. Heavy use of chemical warfare in Afghanistan by the Soviet military is a recent innovation in military tactics that has been highly successful and may ensure further use of chemical agents in future military conflicts and terrorist attacks as a profitable adjunct to conventional military arms. Mustard is a poisonous chemical agent that exerts a local action on the eyes, skin, and respiratory tissue, with subsequent systemic action on the nervous, cardiac, and digestive systems in humans and laboratory animals, causing lacrimation, malaise, anorexia, salivation, respiratory distress, vomiting, hyperexcitability, and cardiac distress. Under extreme circumstances, dependent upon the dose and length of exposure to the agent, necrosis of the skin and mucous membranes of the respiratory system, bronchitis, bronchopneumonia, intestinal lesions, hemoconcentration, leucopenia, convulsions with systemic distress, and death occur. Severe mustard poisoning in humans is associated with systemic injury, which is manifested as headache, epigastric distresses, anorexia, diarrhea, and cachexia and is usually observed at mustard doses of 1000 mg/min/m3 with damage to hematopoietic tissues and progressive leucopenia. Sulfur mustard is a cell poison that causes disruption and impairment of a variety of cellular activities that are dependent upon a very specific integral relationship. These cytotoxic effects are manifested in widespread metabolic disturbances whose variable characteristics are observed in enzymatic deficiencies, vesicant action, abnormal mitotic activity and cell division, bone marrow disruption, disturbances in hematopoietic activity, and systemic poisoning. Indeed, mustard gas

Potential treatments to reduce phorbol esters levels in jatropha seed cake for improving the value added product.

PubMed

Sadubthummarak, Umapron; Parkpian, Preeda; Ruchirawat, Mathuros; Kongchum, Manoch; Delaune, R D

2013-01-01

Jatropha seed cake contains high amounts of protein and other nutrients, however it has a drawback due to toxic compounds. The aim of this study was to investigate the methods applied to detoxify the main toxin, phorbol esters in jatropha seed cake, to a safe and acceptable level by maintaining the nutritional values. Phorbol esters are tetracyclic diterpenoids-polycyclic compounds that are known as tumor promoters and hence exhibited the toxicity within a broad range of species. Mismanagement of the jatropha waste from jatropha oil industries would lead to contamination of the environment, affecting living organisms and human health through the food chain, so several methods were tested for reducing the toxicity of the seed cake. The results from this investigation showed that heat treatments at either 120°C or 220°C for 1 hour and then mixing with adsorbing bentonite (10%), nanoparticles of zinc oxide (100 μg/g) plus NaHCO3 at 4%, followed by a 4-week incubation period yielded the best final product. The remaining phorbol esters concentration (0.05-0.04 mg/g) from this treatment was less than that reported for the nontoxic jatropha varieties (0.11-0.27 mg/g). Nutritional values of the seed cake after treatment remained at the same levels found in the control group and these values were crude protein (20.47-21.40 + 0.17-0.25%), crude lipid (14.27-14.68 + 0.13-0.14%) and crude fiber (27.33-29.67 + 0.58%). A cytotoxicity test conducted using L929 and normal human dermal fibroblast cell lines confirmed that most of the toxic compounds, especially phorbol esters, were shown as completely eliminated. The results suggested that the detoxification of phorbol esters residues in the jatropha seed cake was possible while it also retained nutritional values. Therefore, the methods to detoxify phorbol esters are necessary to minimize the toxicity of jatropha seed cake. Further, it is essential to reduce the possible environmental impacts that may be generated

Studies on the effects of storage stability of bio-oil obtained from pyrolysis of Calophyllum inophyllum deoiled seed cake on the performance and emission characteristics of a direct-injection diesel engine.

PubMed

Rajamohan, Sakthivel; Kasimani, Ramesh

2018-04-19

The highly unbalanced nature of bio-oil composition poses a serious threat in terms of storage and utilization of bio-oil as a viable fuel in engines. So it becomes inevitable to study the variations in physicochemical properties of the bio-oil during storage to value its chemical instability, for designing stabilization methodologies. The present study aims to investigate the effects of storage stability of bio-oil extracted from pyrolyzing Calophyllum inophyllum (CI) deoiled seed cake on the engine operating characteristics. The bio-oil is produced in a fixed bed reactor at 500 °C under the constant heating rate of 30 °C/min. All the stability analysis methods involve an accelerated aging procedure based on standards established by ASTM (D5304 and E2009) and European standard (EN 14112). Gas chromatography-mass spectrometry was employed to analytically characterize the unaged and aged bio-oil samples. The results clearly depict that stabilizing Calophyllum inophyllum bio-oil with 10% (w/w) methanol improved its stability than that of the unstabilized sample thereby reducing the aging rate of bio-oil to 0.04 and 0.13 cst/h for thermal and oxidative aging respectively. Engine testing of the bio-oil sample revealed that aged bio-oil samples deteriorated engine performance and increased emission levels at the exhaust. The oxidatively aged sample showed the lowest BTE (24.41%), the highest BSEC (20.14 MJ/kWh), CO (1.51%), HC (132 ppm), NOx (1098 ppm) and smoke opacity (34.8%).

Efficacy of mineral cationic carrier against sulphur mustard in skin decontamination.

PubMed

Vucemilović, Ante; Hadzija, Mirko; Jukić, Ivan

2008-12-01

The aim of this study was to evaluate decontamination (absorption) efficacy of a preparation called Mineral Cationic Carrier (MCC) against skin contamination with sulphur mustard in vivo. MCC is a synthetic preparation with known ion exchange, absorption efficiency, and bioactive potential. CBA mice were applied increasing doses of sulphur mustard on their skin and MCC was administered immediately after skin contamination. The results have confirmed the decontamination efficacy of MCC preparation, corresponding to 8.4 times the LD50 of percutaneous sulphur mustard, and call for further investigation.

Mustard seed meal for management of root-knot nematode and weeds in tomato production

USDA-ARS?s Scientific Manuscript database

Mustard seed meals of indian mustard [InM (Brassica juncea)] and yellow mustard [YeM (Sinapis alba)], alone and combined, were tested for effects on tomato (Solanum lycopersicum) plants and for suppression of southern root-knot nematode [RKN (Meloidogyne incognita)] and weed populations. In the gree...

Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of Aspergillus oryzae: Selection of Process Conditions and Product Characterization

PubMed Central

Freitas, Adriana C.; Castro, Ruann J. S.; Fontenele, Maria A.; Egito, Antonio S.; Farinas, Cristiane S.; Pinto, Gustavo A. S.

2013-01-01

Oil cakes have excellent nutritional value and offer considerable potential for use in biotechnological processes that employ solid-state fermentation (SSF) for the production of high value products. This work evaluates the feasibility of using canola cake as a substrate for protease production by a selected strain of Aspergillus oryzae cultivated under SSF. The influences of the following process parameters were considered: initial substrate moisture content, incubation temperature, inoculum size, and pH of the buffer used for protease extraction and activity analysis. Maximum protease activity was obtained after cultivating Aspergillus oryzae CCBP 001 at 20°C, using an inoculum size of 107 spores/g in canola cake medium moistened with 40 mL of water to 100 g of cake. Cultivation and extraction under selected conditions increased protease activity 5.8-fold, compared to the initial conditions. Zymogram analysis of the enzymatic extract showed that the protease molecular weights varied between 31 and 200 kDa. The concentrated protease extract induced clotting of casein in 5 min. The results demonstrate the potential application of canola cake for protease production under SSF and contribute to the technological advances needed to increase the efficiency of processes designed to add value to agroindustrial wastes. PMID:24455400

Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.

PubMed

Baeva, Marianna Rousseva; Terzieva, Vesselina Velichkova; Panchev, Ivan Nedelchev

2003-06-01

The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free sponge cakes, respectively. As a result, the sucrose-free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.

Delayed head and neck complications of sulphur mustard poisoning in Iranian veterans.

PubMed

Zojaji, R; Balali-Mood, M; Mirzadeh, M; Saffari, A; Maleki, M

2009-10-01

Sulphur mustard is a chemical warfare agent which was used against Iranian combatants and civilians between 1983 and 1988. The purpose of this study was to document the delayed toxic effects of sulphur mustard in Iranian veterans, focussing on head and neck complications. This was a two-year, prospective, descriptive study of 43 male Iranian veterans aged 34 to 48 years (mean 41.8 years) who were moderately disabled or worse due to sulphur mustard poisoning. Investigations were performed with consent, including haematological, biochemical and immunological tests, spirometry, chest X-ray, high resolution computed tomography of the lungs, and skin biopsies. Further investigations and interventions were performed as clinically indicated. The most affected sites were the lungs (95 per cent), peripheral nerves (77 per cent), skin (73 per cent), eyes (68 per cent), and head and neck (16.2 per cent). Of seven patients with mostly head and neck complications, four had a skin disorder (hyperpigmentation in all four, an erythematous, papular rash in two, and dry skin in one). Two patients had thyroid cancer (undifferentiated thyroid carcinoma in one and papillary carcinoma of a thyroglossal cyst in the other, 12 and 14 years after sulphur mustard exposure, respectively). One patient had nasopharyngeal carcinoma, 12 years after sulphur mustard exposure. Carcinomas of the thyroid and nasopharynx in three patients with sulphur mustard exposure are reported for the first time.

Old ingredients for a new recipe? Neem cake, a low-cost botanical by-product in the fight against mosquito-borne diseases.

PubMed

Benelli, Giovanni; Murugan, Kadarkarai; Panneerselvam, Chellasamy; Madhiyazhagan, Pari; Conti, Barbara; Nicoletti, Marcello

2015-02-01

Mosquitoes (Diptera: Culicidae) represent an important threat to millions of people worldwide, since they act as vectors for important pathogens, such as malaria, yellow fever, dengue and West Nile. Control programmes mainly rely on chemical treatments against larvae, indoor residual spraying and insecticide-treated bed nets. In recent years, huge efforts have been carried out to propose new eco-friendly alternatives, with a special focus on the evaluation of plant-borne mosquitocidal compounds. Major examples are neem-based products (Azadirachta indica A. Juss, Meliaceae) that have been proven as really effective against a huge range of pests of medical and veterinary importance, including mosquitoes. Recent research highlighted that neem cake, a cheap by-product from neem oil extraction, is an important source of mosquitocidal metabolites. In this review, we examined (i) the latest achievements about neem cake metabolomics with special reference to nor-terpenoid and related content; (ii) the neem cake ovicidal, larvicidal and pupicidal toxicity against Aedes, Anopheles and Culex mosquito vectors; (iii) its non-target effects against vertebrates; and (iv) its oviposition deterrence effects on mosquito females. Overall, neem cake can be proposed as an eco-friendly and low-cost source of chemicals to build newer and safer control tools against mosquito vectors.

Effect of white mustard essential oil on the growth of foodborne pathogens and spoilage microorganisms and the effect of food components on its efficacy.

PubMed

Monu, Emefa A; David, Jairus R D; Schmidt, Marcel; Davidson, P Michael

2014-12-01

Antimicrobial preservative compounds are added to foods to target specific pathogens and spoilage organisms. White mustard essential oil (WMEO) is an extract that contains 4-hydroxybenzyl isothiocyanate, a compound which has been demonstrated to have antimicrobial activity in limited studies. The objective of this research was to determine the in vitro antimicrobial activity of WMEO against gram-positive and gram-negative spoilage and pathogenic bacteria and determine the effect of food components on the antimicrobial activity. The bacteria Escherichia coli, Salmonella enterica serovar Enteritidis, Enterobacter aerogenes, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Lactobacillus fermentum, as well as the acid- and preservative-resistant yeast Schizosaccharomyces pombe, were evaluated. All microorganisms were inhibited by WMEO at 8.3 g/liter (equivalent to 1,000 mg/liter 4-hydroxybenzyl isothiocyanate). In general, WMEO was more effective against gram-negative than against gram-positive bacteria. Salmonella Enteritidis and S. pombe were the most sensitive, with inhibition at as low as 2.1 g/liter. The effects on growth profiles varied but included increased lag phases and lethality, indicating both bacteriostatic and bactericidal activity. Soybean oil had a negative effect on the efficacy of WMEO against L. monocytogenes, and at 5% soybean oil, the antimicrobial activity against Salmonella Enteritidis was eliminated after 48 h. Sodium caseinate at 1% also negated the antimicrobial effect of WMEO against Salmonella Enteritidis and decreased its effectiveness against L. monocytogenes. The presence of starch had no significant effect on the antimicrobial activity of WMEO against L. monocytogenes and Salmonella Enteritidis. Thus, WMEO is effective against a wide range of microorganisms and has potential to be used in foods, depending upon the target microorganism and food components present.

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder

PubMed Central

Lee, Jun Ho

2015-01-01

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability. PMID:26451358

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.

PubMed

Lee, Jun Ho

2015-09-01

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P<0.05). For crumb color values, L*- and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P<0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.

Studies on repellent activity of seed oils alone and in combination on mosquito, Aedes aegypti.

PubMed

Mukesh, Y; Savitri, P; Kaushik, R; Singh, N P

2014-09-01

The study was undertaken to investigate the relative repellency of Pongamia pinnata and Azadirachta indica seed oils on vector mosquito, Aedes aegypti under laboratory conditions. The repellents were formulated into 3 groups: seed oils, their mixture and combination of seed oils with three carrier oils viz. olive, mustard and coconut oil. Different formulations of each oil were tested at the concentrations of 1% and 5% on human baits. Efficiency was assessed, based on the total protection time; biting rate and percent protection provided by each formulation. Results showed that 5% formulation of the Pongamia pinnata and Azadirachta indica seed oils, mixed in 1:1 ratio exhibited highest percentage repellency of 85%, protection time of 300 min and bite rate of 6%. 5% concentration of A. indica and P. pinnata seed oil in mustard oil base offered 86.36% and 85% protection respectively with total protection time of 230 and 240 min respectively. The study confirms that Azadirachta indica and Pongamia pinnata have mosquito-repellent potential. When mixed in different ratios or with some carrier oil their efficacy increases 2-fold in some cases. These formulations are very promising for topical use (> 5 hrs complete protection) and are comparable to the protection provided by advanced Odomos mosquito repellent cream available commercially and thus are recommended for field trial.

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

PubMed

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

2014-09-01

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

Analytical characterization of products obtained from slow pyrolysis of Calophyllum inophyllum seed cake: study on performance and emission characteristics of direct injection diesel engine fuelled with bio-oil blends.

PubMed

Rajamohan, Sakthivel; Kasimani, Ramesh

2018-04-01

This paper aims to analyse the characteristics and properties of the fractions obtained from slow pyrolysis of non-edible seed cake of Calophyllum inophyllum (CI). The gas, bio-oil and biochar obtained from the pyrolysis carried out at 500 °C in a fixed bed batch type reactor at a heating rate of 30 °C/min were characterized by various analytical techniques. Owing to the high volatile content of CI biomass (72.61%), it was selected as the raw material in this present investigation. GC-MS and FT-IR analysis of bio-oil showed the presence of higher amount of oxygenated compounds, phenol derivatives, esters, acid and furans. The physicochemical properties of the bio-oil were tested as per ASTM norms which imply that bio-oil is a highly viscous liquid with lower heating value as compared to that of diesel fuel. The chemical composition of evolved gas was analysed by using GC testing which revealed the presence of combustible components. The FT-IR characterization of biochar showed the presence of aliphatic and aromatic hydrocarbons whereas the elevated amount of carbon in biochar indicates its potential to be used as solid fuel. The performance and emission characteristics of CI engine were assessed with different CI bio-oil blends and compared with baseline diesel fuel. The results showed that addition of bio-oil leads to decreased brake thermal efficiency and increased brake specific energy consumption. Meanwhile, increase in blend ratio reduces harmful pollutants such as oxides of nitrogen and smoke in the exhaust. From the engine testing, it is suggested to employ 20% of CI bio-oil blends in CI engine to obtain better operation.

Layer-Cake Earth

ERIC Educational Resources Information Center

Tedford, Rebecca; Warny, Sophie

2006-01-01

In this article, the authors offer a safe, fun, effective way to introduce geology concepts to elementary school children of all ages: "coring" layer cakes. This activity introduces the concepts and challenges that geologists face and at the same time strengthens students' inferential, observational, and problem-solving skills. It also addresses…

Designing a Clean Label Sponge Cake with Reduced Fat Content.

PubMed

Eslava-Zomeño, Cristina; Quiles, Amparo; Hernando, Isabel

2016-10-01

The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSol™5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The structure and some physicochemical properties of the formulations were examined, sensory analysis was conducted and changes in starch digestibility due to adding this ingredient were determined. Increasing quantities of OptiSol™5300 gave harder cakes, with less weight loss during baking, without affecting the final cake height. There were no significant differences (P > 0.05) in texture, flavor and overall acceptance between the control and the 30% substitution cake, nor in the rapidly digestible starch values. Consequently, replacing up to 30% of the fat with OptiSol™5300 gives a new product with health benefits and a clean label that resembles the full-fat sponge cake. © 2016 Institute of Food Technologists®.

Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

PubMed

Singh, Mukti; Byars, Jeffrey A; Liu, Sean X

2015-06-01

Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

Effect of transglutaminase on some properties of cake enriched with various protein sources.

PubMed

Alp, H; Bilgiçli, N

2008-06-01

The effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties, prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types (type A with 11.4% protein and type B with 8.6% protein), was investigated. Specific gravity and pH of cake batters were determined, and physical and chemical analysis of the cake samples was performed. Soy products improved cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightness more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb color of the cake samples significantly (P < 0.05). The combination of TG enzyme and flour B with lower protein gave more puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in cake production. Especially interactions between TG with soy flour and TG and wheat flour with high protein content were important in cake formulations due to the softening effect on crumb.

Current Strategies for the Detoxification of Jatropha curcas Seed Cake: A Review.

PubMed

Gomes, Taisa G; Hadi, Sámed I I A; Costa Alves, Gabriel S; Mendonça, Simone; De Siqueira, Felix G; Miller, Robert N G

2018-03-21

Jatropha curcas is an important oilseed plant, with considerable potential in the development of biodiesel. Although Jatropha seed cake, the byproduct of oil extraction, is a residue rich in nitrogen, phosphorus, potassium, and carbon, with high protein content suitable for application in animal feed, the presence of toxic phorbol esters limits its application in feed supplements and fertilizers. This review summarizes the current methods available for detoxification of this residue, based upon chemical, physical, biological, or combined processes. The advantages and disadvantages of each process are discussed, and future directions involving genomic and proteomic approaches for advancing our understanding of biodegradation processes involving microorganisms are highlighted.

A review on delayed toxic effects of sulfur mustard in Iranian veterans

PubMed Central

2012-01-01

Iranian soldiers were attacked with chemical bombs, rockets and artillery shells 387 times during the 8-years war by Iraq (1980–1988). More than 1,000 tons of sulfur mustard gas was used in the battlefields by the Iraqis against Iranian people. A high rate of morbidities occurred as the result of these attacks. This study aimed to evaluate the delayed toxic effects of sulfur mustard gas on Iranian victims. During a systematic search, a total of 193 (109 more relevant to the main aim) articles on sulfur mustard gas were reviewed using known international and national databases. No special evaluation was conducted on the quality of the articles and their publication in accredited journals was considered sufficient. High rate of morbidities as the result of chemical attacks by sulfur mustard among Iranian people occurred. Iranian researchers found a numerous late complications among the victims which we be listed as wide range of respiratory, ocular, dermatological, psychological, hematological, immunological, gastrointestinal and endocrine complications, all influenced the quality of life of exposed victims. The mortality rate due to this agent was 3%. Although, mortality rate induced by sulfur mustard among Iranian people was low, variety and chronicity of toxic effects and complications of this chemical agent were dramatic. PMID:23351810

Frosting on the cake: pictures on food packaging bias serving size.

PubMed

Brand, John; Wansink, Brian; Cohen, Abby

2016-08-01

Food packaging often pictures supplementary extras, such as toppings or frosting, that are not listed on the nutritional labelling. The present study aimed to assess if these extras might exaggerate how many calories† are pictured and if they lead consumers to overserve. Four studies were conducted in the context of fifty-one different cake mixes. For these cake mixes, Study 1 compared the calories stated on the nutrition label with the calories of the cake (and frosting) pictured on the box. In Studies 2, 3 and 4, undergraduates (Studies 2 and 3) or food-service professionals (Study 4) were given one of these typical cake mix boxes, with some being told that cake frosting was not included on the nutritional labelling whereas others were provided with no additional information. They were then asked to indicate what they believed to be a reasonable serving size of cake. Settings Laboratory setting. Undergraduate students and food-service professionals. Study 1 showed that the average calories of cake and frosting pictured on the package of fifty-one different cake mixes exceed the calories on the nutritional label by 134 %. Studies 2 and 3 showed that informing consumers that the nutritional information does not include frosting reduces how much people serve. Study 4 showed that even food-service professionals overserve if not told that frosting is not included on the nutritional labelling. To be less misleading, packaging should either not depict extras in its pictures or it should more boldly and clearly state that extras are not included in calorie counts.

Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.

PubMed

Tsatsaragkou, Kleopatra; Papantoniou, Maria; Mandala, Ioanna

2015-02-01

In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS. © 2015 Institute of Food Technologists®

Accidental sulfur mustard exposure: A case report.

PubMed

Schmidt, Annette; Steinritz, Dirk; Rudolf, Klaus-Dieter; Thiermann, Horst; Striepling, Enno

2018-09-01

The clinical progression following a sulfur mustard-induced skin exposure is well documented in the literature. Upon skin contact and a characteristic latency period, sulfur mustard (SM) causes erythema, blister formation and ulceration, which is associated with wound healing disorders that may require surgical treatment. Here, we present a case report of accidental exposure to SM in a laboratory setting which required surgical treatment of the skin. The case was illustrated at close intervals over a period of two years and underlines that exposure to SM has to be taken into account when typical clinical symptoms occur. Moreover skin grafts appear to be effective in SM-induced non healing skin ulcerations. Copyright © 2017 Elsevier B.V. All rights reserved.

Mustard Vesicant-induced Lung Injury: Advances in Therapy

PubMed Central

Weinberger, Barry; Malaviya, Rama; Sunil, Vasanthi; Venosa, Alessandro; Heck, Diane E.; Laskin, Jeffrey D.; Laskin, Debra L.

2016-01-01

Most mortality and morbidity following exposure to vesicants such as sulfur mustard is due to pulmonary toxicity. Acute injury is characterized by epithelial detachment and necrosis in the pharynx, trachea and bronchioles, while long-term consequences include fibrosis and in some instances, cancer. Current therapies to treat mustard poisoning are primarily palliative and do not target underlying pathophysiologic mechanisms. New knowledge about vesicant-induced pulmonary disease pathogenesis has led to the identification of potentially efficacious strategies to reduce injury by targeting inflammatory cells and mediators including reactive oxygen and nitrogen species, proteases and proinflammatory/cytotoxic cytokines. Therapeutics under investigation include corticosteroids, N-acetyl cysteine, which has both mucolytic and antioxidant properties, inducible nitric oxide synthase inhibitors, liposomes containing superoxide dismutase, catalase, and/or tocopherols, protease inhibitors, and cytokine antagonists such as anti-tumor necrosis factor (TNF)-α antibody and pentoxifylline. Antifibrotic and fibrinolytic treatments may also prove beneficial in ameliorating airway obstruction and lung remodeling. More speculative approaches include inhibitors of transient receptor potential channels, which regulate pulmonary epithelial cell membrane permeability, non-coding RNAs and mesenchymal stem cells. As mustards represent high priority chemical threat agents, identification of effective therapeutics for mitigating toxicity is highly significant. PMID:27212445

Enhanced production of pectinase by Aspergillus terreus NCFT 4269.10 using banana peels as substrate.

PubMed

Sethi, Bijay Kumar; Nanda, Prativa Kumari; Sahoo, Santilata

2016-06-01

Aspergillus terreus NCFT4269.10 was implemented in solid-state (SSF) and liquid static surface fermentation (LSSF) for biosynthesis of pectinase. Amongst various substrates, like, mustard oil cake, neem oil cake, groundnut oil cake, black gram peels, green gram peels, chickling vetch peels/grass pea peels wheat bran, pearl millet residues, finger millet waste, broken rice, banana peels (BP), apple pomace (AP) and orange peels, banana peel (Musa paradisiaca L.; Family: Musaceae) was most suitable for pectinase biosynthesis (LSSF: 400 ± 21.45 Uml -1 ; SSF: 6500 ± 1116.21 Ug -1 ). Optimization of process parameters using one-variable-at-a-time method revealed that an initial medium pH of 5.0 at 30 °C and 96 h of incubation along with mannitol, urea, ammonium persulfate and isoleucine have positive influence on pectinase production. Further, K + (1 mM), Riboflavin (10 mg 100 ml -1 ) and gibberellic acid (0.025 %, w/v) supported in enhanced pectinase production. Banana peels and AP at a ratio of 9:1, moisture content of 90 % with 2 % inoculum size were suitable combinations for production of pectinase. Similarly, 96 h of soaking time with 0.1 M phosphate buffer (pH 6.5) is essential for pectinase recovery. Purification to electrophoretic homogeneity revealed 1.42 fold purification with 8.08 % yield and a molecular weight of 24.6 kDa. Scaling up of various fermentation parameters and supplementing BP as the substrate for pectinase production with better recovery could make it promising for different industrial exploitation.

Secondary Aluminum Processing Waste: Salt Cake Characterization and Reactivity

EPA Science Inventory

Thirty-nine salt cake samples were collected from 10 SAP facilities across the U.S. The facilities were identified by the Aluminum Association to cover a wide range of processes. Results suggest that while the percent metal leached from the salt cake was relatively low, the leac...

Numerical modelling of powder caking at REV scale by using DEM

NASA Astrophysics Data System (ADS)

Guessasma, Mohamed; Silva Tavares, Homayra; Afrassiabian, Zahra; Saleh, Khashayar

2017-06-01

This work deals with numerical simulation of powder caking process caused by capillary condensation phenomenon. Caking consists in unwanted agglomeration of powder particles. This process is often irreversible and not easy to predict. To reproduce mechanism involved by caking phenomenon we have used the Discrete Elements Method (DEM). In the present work, we mainly focus on the role of capillary condensation and subsequent liquid bridge formation within a granular medium exposed to fluctuations of ambient relative humidity. Such bridges cause an attractive force between particles, leading to the formation of a cake with intrinsic physicochemical and mechanical properties. By considering a Representative Elementary Volume (REV), the DEM is then performed by means of a MULTICOR-3D software tacking into account the properties of the cake (degree of saturation) in order to establish relationships between the microscopic parameters and the macroscopic behaviour (tensile strength).

Intake, digestibility, nitrogen balance, performance, and carcass yield of lambs fed licuri cake.

PubMed

Costa, J B; Oliveira, R L; Silva, T M; Ribeiro, R D X; Silva, A M; Leão, A G; Bezerra, L R; Rocha, T C

2016-07-01

This study aimed to determine the impact of the inclusion of licuri cake in the diets of crossbred Santa Inês lambs, based on intake, digestibility, N balance, urea N, and performance. We used 44 male lambs that were vaccinated and wormed, with an average age of 6 mo and an average BW of 21.2 kg ± 2.7 kg. The lambs were fed a mixture of Tifton-85 hay (40%) and a concentrated mixture (60%) composed of ground corn, soybean meal, and mineral premix. For the treatments, licuri cake was added at levels of 0, 8, 16, and 24% of DM, with the licuri cake replacing soybean meal and ground corn. We used 11 lambs per treatment in a randomized design. The lambs were confined for 70 d, and the digestibility trial occurred between Day 40 and Day 55. The increased level of licuri cake inclusion promoted a linear reduction in DM intake ( = 0.00) with a 39% reduction between treatments with the 0 and 24% cakes. On the other hand, ether extract () consumption showed an initial quadratic increase ( = 0.00). The total weight gain and ADG showed a linear decrease ( = 0.00) with the addition of licuri cake. The inclusion of licuri cake linearly enhanced ( = 0.02) the digestibility of CP and EE, whereas the digestibility of other nutrients in lambs remained unchanged ( > 0.05). The licuri cake increase led to a linear decrease ( < 0.05) in the N intake, fecal N, and retained N in lambs. Urinary N was not changed. The slaughter carcass weight, HCW, cold carcass weight, hot carcass yield, and cold carcass yield showed linear decreases ( < 0.05) with the addition of licuri cake. Carcass morphometric measurements were influenced by experimental diets, showing linear decreases ( < 0.05) with the addition of licuri cake to diets. The fat thickness, conformation, external length, internal length, leg length, rump width, and chest circumference showed linear decreases ( < 0.05) with the inclusion of licuri cake in diets. The inclusion of licuri cake decreased DMI and digestibility, reflecting

Composition and properties of virgin pistachio oils and their by-products from different cultivars.

PubMed

Ojeda-Amador, Rosa M; Fregapane, Giuseppe; Salvador, María Desamparados

2018-02-01

Pistachios (Pistacia vera) exhibit an interesting nutritional value, due to the high content of oleic acid and minor components with antioxidant and bioactive properties. This work aimed to characterize pistachio virgin oils and their partially defatted residual cakes, obtained from eight cultivars (Aegina, Avdat, Kastel, Kerman, Larnaka, Mateur, Napoletana, and Sirora). Interesting results on phenolics, tocopherols and antioxidant activity were observed, which were greatly affected by variety. Pistachio virgin oils are rich in healthy oleic acid (55-74%), phytosterols (3200-7600mg/kg) and γ-tocopherol (550-720mg/kg). A high content of phenolic compounds (8600-15000mg/kg gallic acid equivalents) and the corresponding antioxidant activities (12-46 and 155-496mmol/kg for DPPH and ORAC) of the residual cakes demonstrate their potential applications as functional ingredients and as rich sources of bioactive compounds. Moreover, virgin pistachio oils possess peculiar and pleasant sensory characteristics, contributing greater added value to the consumers compared to refined vegetable oils. Copyright © 2017 Elsevier Ltd. All rights reserved.

Relative efficacy of various oils in repelling mosquitoes.

PubMed

Ansari, M A; Razdan, R K

1995-09-01

Field studies were carried out to determine the relative efficacy of repellant action of vegetable, essential and chemical base oils against vector mosquitoes. Results revealed that essential oils viz. Cymbopogan martinii martinii var. Sofia (palmarosa), Cymbopogan citratus (lemon grass) and Cymbopogan nardus (citronella) oils are as effective as chemical base oil namely mylol. These oils provide almost complete protection against Anopheles culicifacies and other anopheline species. Per cent protection against Culex quinquefasciatus ranged between 95-96%. Camphor (C. camphora) oil also showed repellent action and provided 97.6% protection against An. culicifacies and 80.7% against Cx. quinquefasciatus. Vegetable oils namely mustard (B. compestris) and coconut (C. nucisera) showed repellent action, however the efficacy of these oils was not much pronounced against Cx. quinquefasciatus. Results of statistical analysis revealed significant difference between vegetable and essential oils (p < 0.01) against tested species of mosquitoes. Essential oils were found marginally superior in repellancy than camphor and mylol (p < 0.01) against An. culicifacies and Cx. quinquefasciatus.

Coating of Prilled Urea with Neem (Azadirachta Indica Juss) Oil for Efficient Nitrogen Use in Rice

NASA Astrophysics Data System (ADS)

Prasad, R.; Singh, S.; Saxena, V. S.; Devkumar, C.

A field study made with rice at the Indian Agricultural Research Institute, New Delhi, showed that coating urea with neem oil, neem cake or neem oil microemulsion improved rice growth and resulted in more grain and straw than did commercial prilled urea.

Nutrition quality of extraction mannan residue from palm kernel cake on brolier chicken

NASA Astrophysics Data System (ADS)

Tafsin, M.; Hanafi, N. D.; Kejora, E.; Yusraini, E.

2018-02-01

This study aims to find out the nutrient residue of palm kernel cake from mannan extraction on broiler chicken by evaluating physical quality (specific gravity, bulk density and compacted bulk density), chemical quality (proximate analysis and Van Soest Test) and biological test (metabolizable energy). Treatment composed of T0 : palm kernel cake extracted aquadest (control), T1 : palm kernel cake extracted acetic acid (CH3COOH) 1%, T2 : palm kernel cake extracted aquadest + mannanase enzyme 100 u/l and T3 : palm kernel cake extracted acetic acid (CH3COOH) 1% + enzyme mannanase 100 u/l. The results showed that mannan extraction had significant effect (P<0.05) in improving the quality of physical and numerically increase the value of crude protein and decrease the value of NDF (Neutral Detergent Fiber). Treatments had highly significant influence (P<0.01) on the metabolizable energy value of palm kernel cake residue in broiler chickens. It can be concluded that extraction with aquadest + enzyme mannanase 100 u/l yields the best nutrient quality of palm kernel cake residue for broiler chicken.

Mycoflora and mycotoxin production in oilseed cakes during farm storage.

PubMed

Lanier, Caroline; Heutte, Natacha; Richard, Estelle; Bouchart, Valerie; Lebailly, Pierre; Garon, David

2009-02-25

Agricultural activities involve the use of oilseed cakes as a source of proteins for livestock. Because the storage of oilseed cakes could induce the development of molds and the production of mycotoxins, a survey was conducted during the 5 months of farm storage. Mycoflora was studied by microscopic examinations, and the presence of Aspergillus fumigatus was confirmed by polymerase chain reaction. A multimycotoxin method was developed to quantify seven mycotoxins (aflatoxin B(1), alternariol, fumonisin B(1), gliotoxin, ochratoxin A, T-2 toxin, and zearalenone) in oilseed cakes by high-performance liquid chromatography coupled to mass spectrometry. Among 34 fungal species identified, A. fumigatus and Aspergillus repens were observed during 5 and 4 months, respectively. Gliotoxin, an immunosuppressive mycotoxin, was quantified in oilseed cakes up to 45 microg/kg, which was associated with the presence of toxigenic isolates of A. fumigatus.

Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality.

PubMed

Sahnoun, Mouna; Ismail, Nouha; Kammoun, Radhouane

2016-01-01

Corn starch was treated by enzymatic hydrolysis with Aspergillus oryzae S2 α-amylase, acetylation with vinyl acetate, and dual modification. The dual modified starch displayed a higher substitution degree than the acetylated starch and lower reducing sugar content than the hydrolysed starch. The results revealed that the cooling viscosity and amylose content of those products decrease (P < 0.05). An increase in moisture, water, and oil absorption capacity was observed for the acetylated starch and, which was less pronounced for the enzymatically hydrolysed starch but more pronounced for the enzymatically hydrolysed acetylated product. The latter product underwent an increase in resistant starch content, which is induced by a rise in hydrolysis time to attain about 67 % after 1 h of reaction. The modified starch samples were added to cake formulations at 5 and 10 % concentrations on a wheat flour basis and compared to native starch. The results revealed that when applied at 5 % concentrations, the modified starches reduced the hardness, cohesion, adhesion and chewiness of baked cakes and enhanced their elasticity, volume, height, crust color, and appearance as compared to native starch. These effects were more pronounced for the cake incorporating the dually modified starch.

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

PubMed

Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

2016-07-01

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

Increasing dietary inclusions of camelina cake fed to pigs from weaning to slaughter: Safety, growth performance, carcass traits, and n-3 enrichment of pork.

PubMed

Smit, M N; Beltranena, E

2017-07-01

Feeding cake with remaining oil content not only provides additional dietary energy but may also enrich pork with -3 fatty acids. Limited information is available on feeding camelina cake to pigs relating to feeding safety (toxicity), growth performance, and efficacy of -3 enrichment of pork. Therefore, we evaluated the effects of feeding increasing camelina cake (12.2% crude fat) inclusions in diets for nursery and grower-finisher pigs. In total, 128 pigs (9.2 kg BW) were randomly allocated by sex to 32 nursery pens for 4 wk and were then moved and combined into 16 mixed-sex grower-finisher pens. Pigs were fed 1 of 4 wheat/barley-based diets including camelina variety 'Celine' cake (0%, 6%, 12%, or 18% in the nursery phase and 0%, 5%, 10%, or 15% in the grower-finisher phase) replacing soybean meal over 5 feeding phases (d 0 to 7, d 7 to 28, d 28 to 56, d 56 to 84, and d 84 to slaughter). Individual pigs and pen feed added were weighed. On d 106, a blood sample was collected from the pig with the lowest BW per pen, which was then euthanized. A pathologist conducted a gross clinical examination, and organs were weighed. Liver, back fat, and belly and jowl fat were sampled for fatty acid analysis. Pigs were slaughtered at approximately 125 kg BW. Increasing dietary camelina cake inclusion linearly decreased ( < 0.010) ADFI, ADG, BW, and G:F over the 105-d trial. Increasing dietary camelina cake inclusion linearly increased days to slaughter ( < 0.001) and carcass lean yield ( < 0.010) and linearly decreased farm ship weight ( < 0.010), carcass weight ( < 0.001), dressing percentage ( < 0.050), and back fat thickness ( < 0.010) but did not affect loin depth and index. Increasing camelina cake inclusion linearly increased liver and pancreas weight ( < 0.050) relative to BW but did not affect heart, thyroid, or kidney weights. Increasing camelina cake inclusion did not result in gross clinical or serological findings that would indicate toxicity. Increasing dietary

Camelina (Camelina sativa L.) oil as a biofuels feedstock: Golden opportunity or false hope?

USDA-ARS?s Scientific Manuscript database

Camelina (Camelina sativa) is a promising sustainable alternative energy crop belonging to the Brassicaceae (mustard) family with several favorable agronomic characteristics that has potential to significantly enhance domestic biofuels production. With high seed oil content as well as high yield of ...

Respiratory symptoms and sensitization in bread and cake bakers.

PubMed

Smith, T A; Smith, P W

1998-07-01

This purpose of this study was to examine the relationship between exposure to wheat flour, soya flour and fungal amylase and the development of work-related symptoms and sensitization in bread and cake bakery employees who have regular exposure to these substances. The study populations consisted of 394 bread bakery workers and 77 cake bakery workers whose normal jobs involved the sieving, weighing and mixing of ingredients. The groups were interviewed with the aim of identifying the prevalence, nature and pattern of any work-related respiratory symptoms. They were also skin-prick tested against the common bakery sensitizing agents, i.e., wheat flour, soya flour, rice flour and fungal amylase. The results of personal sampling for sieving, weighing and mixing operations at the bakeries from which the study groups were taken were collated in order to determine typical exposures to total inhalable dust from the ingredients, expressed as 8 hour time-weighted average exposures. Data from the health surveillance and collated dust measurements were compared with the aim of establishing an exposure-response relationship for sensitization. The prevalence of work-related symptoms in bread bakery and cake bakery ingredient handlers was 20.4% and 10.4% respectively. However, in a large proportion of those reporting symptoms in connection with work, the symptoms were intermittent and of short duration. It is considered that the aetiology of such symptoms is likely to be due to a non-specific irritant effect of high total dust levels, rather than allergy. None of the cake bakers and only 3.1% of the bread bakers had symptoms which were thought to be due to allergy to baking ingredients. Using skin-prick testing as a marker of sensitization, the prevalence of positive tests to wheat flour was 6% for the bread bakers and 3% for the cake bakers. Comparable prevalences for soya flour were 7% and 1% respectively. However, the prevalence of positive skin-prick tests to fungal amylase

Protection against the Acute and Delayed Toxicity of Mustards and Mustard-Like Compounds.

DTIC Science & Technology

1983-09-01

Edition, A. G. Gilman, L. S. Goodman, and A. Gilman (eds.), Macmillan, New York, 1980, pp. 1256-1313. * 2. Ludlum, D. B., Alkylating Agents and the...chemical warfare agents . They are acutely toxic to the skin, respiratory tract, eyes, bone marrow, and, in large doses, to other organs as well...related to the alkylating activity of sulfur mustards and, specifically, to alkylation of DNA (1). Investigations of related compounds have led to the

Let Them Eat Faux Cake

ERIC Educational Resources Information Center

Peace, Suze

2012-01-01

In this article, students create a "faux" cake sculpture. It is a three-dimensional artwork made of paper, colored with markers, and decorated with old marker caps and polystyrene packing peanuts for icing swirls.

Extraction and Analysis of Sulfur Mustard (HD) from Various Food Matrices by Gas ChromatographyMass Spectrometry

DTIC Science & Technology

2016-01-01

EXTRACTION AND ANALYSIS OF SULFUR MUSTARD (HD) FROM VARIOUS FOOD MATRICES BY GAS CHROMATOGRAPHY–MASS...Sulfur Mustard (HD) from Various Food Matrices by Gas Chromatography–Mass Spectrometry 5a. CONTRACT NUMBER 5b. GRANT NUMBER 5c. PROGRAM ELEMENT...spectrometry was used to analyze sulfur mustard (HD) in various food matrices. The development of a solid-phase extraction method using a normal

Sulfur mustard gas adsorption on ZnO fullerene-like nanocage: Quantum chemical calculations

NASA Astrophysics Data System (ADS)

Kazemi, Mohammad; Rad, Ali Shokuhi

2017-06-01

In the present study, we used density functional theory calculations (at B3LYP and ωB97XD Levels) to search on the adsorption of Sulfur mustard gas (defined as mustard gas) on the surface of fullerene-like ZnO nanocage as a semiconductor. We found three different configurations of adsorbed gas on the surface of this nanostructure semiconductor. The values of adsorption energy of mustard gas are calculated in the range of -144∼ -200 kJ/mol with enthalpies in the range of -132∼-195 kJ/mol and Gibbs free energies in the range of -88∼-144 kJ/mol (T = 298 K, based on ωB97XD level), which indicate exothermic and spontaneous chemisorption. For all geometries, we calculated geometry parameters by taking into account the charge analysis and frontier molecular orbital study. The result of this study can be a support for next studies to develop new nanomaterials as adsorbent/sensor for mustard gas.

A novel retinoic acid, catechin hydrate and mustard oil-based emulsion for enhanced cytokine and antibody responses against multiple strains of HIV-1 following mucosal and systemic vaccinations

PubMed Central

Yu, Mingke; Vajdy, Michael

2011-01-01

Non-replicating protein- or DNA-based antigens generally require immune-enhancing adjuvants and delivery systems. It has been particularly difficult to raise antibodies against gp120 of HIV-1, which constitutes an important approach in HIV vaccine design. While almost all effort in adjuvant research has focused on mimicking the pathogens and the danger signals they engender in the host, relatively little effort has been spent on nutritive approaches. In this study, a new nutritive immune-enhancing delivery system (NIDS) composed of vitamin A, a polyphenol-flavonoid catechin hydrate, and mustard oil was tested for its adjuvant effect in immune responses against the gp120 protein of HIV-1CN54. Following a combination of two mucosal and two systemic vaccinations of mice, we found significant enhancement of both local and systemic antibodies as well as cytokine responses. These data have important implications for vaccine and adjuvant design against HIV-1 and other pathogens. PMID:21272602

Mustard vesicant-induced lung injury: Advances in therapy

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

Weinberger, Barry, E-mail: bweinberger@northwell.e

Most mortality and morbidity following exposure to vesicants such as sulfur mustard is due to pulmonary toxicity. Acute injury is characterized by epithelial detachment and necrosis in the pharynx, trachea and bronchioles, while long-term consequences include fibrosis and, in some instances, cancer. Current therapies to treat mustard poisoning are primarily palliative and do not target underlying pathophysiologic mechanisms. New knowledge about vesicant-induced pulmonary disease pathogenesis has led to the identification of potentially efficacious strategies to reduce injury by targeting inflammatory cells and mediators including reactive oxygen and nitrogen species, proteases and proinflammatory/cytotoxic cytokines. Therapeutics under investigation include corticosteroids, N-acetyl cysteine,more » which has both mucolytic and antioxidant properties, inducible nitric oxide synthase inhibitors, liposomes containing superoxide dismutase, catalase, and/or tocopherols, protease inhibitors, and cytokine antagonists such as anti-tumor necrosis factor (TNF)-α antibody and pentoxifylline. Antifibrotic and fibrinolytic treatments may also prove beneficial in ameliorating airway obstruction and lung remodeling. More speculative approaches include inhibitors of transient receptor potential channels, which regulate pulmonary epithelial cell membrane permeability, non-coding RNAs and mesenchymal stem cells. As mustards represent high priority chemical threat agents, identification of effective therapeutics for mitigating toxicity is highly significant.« less

An epidemiologic study to screen for chronic myelocytic leukemia in war victims exposed to mustard gas.

PubMed Central

Ghanei, Mostafa; Vosoghi, Ali Akbar

2002-01-01

Chemical agents such as mustard gas (or sulfur mustard), which has alkylating characteristics, were used against Iranian combatants in the Iraq-Iran war. Previous studies have not shown a strong link between these chemical agents and the development of chronic myelocytic leukemia (CML). The purpose of this study was to evaluate the increased risk of CML development in Iranian soldiers exposed to mustard gas during the war. Based on a descriptive study of 2,500 cases with documented exposure to various chemical warfare agents, 665 patients had documented exposure to mustard gas. We screened the latter using the leukocyte alkaline phosphatase (LAP) test and performed further cytochemical studies on cases with positive results. From among the 665 cases with documented exposure to mustard gas, 9 cases had LAP scores < 20; 2 of these 9 cases had CML and a score of zero (0.3%). We detected cytogenetic abnormalities in 7 patients with low LAP scores and atypical lymphocytes of 5-11% in 40 patients. The risk ratio of CML developing in victims exposed to mustard gas (cutaneous or respiratory) may be higher in comparison with the normal population, although confounding factors (e.g., the possibility of exposure to combined chemical agents, excluding patients who did not manifest blisters) limited our results. Because the increased development of CML in young patients with a documented history of exposure to mustard gas cannot be disregarded, further studies are needed. PMID:12003756

Study of the pyrolysis of sludge and sludge/disposal filter cake mix for the production of value added products.

PubMed

Velghe, Inge; Carleer, Robert; Yperman, Jan; Schreurs, Sonja

2013-04-01

Slow and fast pyrolysis of sludge and sludge/disposal filter cake (FC) mix are performed to investigate the liquid and solid products for their use as value added products. The obtained slow pyrolysis liquid products separate in an oil, a water rich fraction and a valuable crystalline solid 5,5-dimethyl hydantoin. During fast pyrolysis, mainly an oil fraction is formed. Aliphatic acids and amides present in the water rich fractions can be considered as value added products and could be purified. The oil fractions have properties which make them promising as fuel (25-35 MJ/kg, 14-20 wt% water content, 0.2-0.6 O/C value), but upgrading is necessary. Sludge/FC oils have a lower calorific value, due to evaporation of alcohols present in FC. ICP-AES analyses reveal that almost none of the metals present in sludge or sludge/FC are transferred towards the liquid fractions. The metals are enriched in the solid fractions. Copyright © 2013 Elsevier Ltd. All rights reserved.

Microwave-assisted extraction of herbacetin diglucoside from flax (Linum usitatissimum L.) seed cakes and its quantification using an RP-HPLC-UV system.

PubMed

Fliniaux, Ophélie; Corbin, Cyrielle; Ramsay, Aina; Renouard, Sullivan; Beejmohun, Vickram; Doussot, Joël; Falguières, Annie; Ferroud, Clotilde; Lamblin, Frédéric; Lainé, Eric; Roscher, Albrecht; Grand, Eric; Mesnard, François; Hano, Christophe

2014-03-10

Flax (Linum usitatissimum L.) seeds are widely used for oil extraction and the cold-pressed flaxseed (or linseed) cakes obtained during this process constitute a valuable by-product. The flavonol herbacetin diglucoside (HDG) has been previously reported as a constituent of the flaxseed lignan macromolecule linked through ester bonds to the linker molecule hydroxymethylglutaric acid. In this context, the development and validation of a new approach using microwave-assisted extraction (MAE) of HDG from flaxseed cakes followed by quantification with a reverse-phase HPLC system with UV detection was purposed. The experimental parameters affecting the HDG extraction yield, such as microwave power, extraction time and sodium hydroxide concentration, from the lignan macromolecule were optimized. A maximum HDG concentration of 5.76 mg/g DW in flaxseed cakes was measured following an irradiation time of 6 min, for a microwave power of 150 W using a direct extraction in 0.1 M NaOH in 70% (v/v) aqueous methanol. The optimized method was proven to be rapid and reliable in terms of precision, repeatability, stability and accuracy for the extraction of HDG. Comparison with a conventional extraction method demonstrated that MAE is more effective and less time-consuming.

Characterization of broiler cake and broiler litter, the by-products of two management practices.

PubMed

Sistani, K R; Brink, G E; McGowen, S L; Rowe, D E; Oldham, J L

2003-10-01

The application of broiler manure and bedding (litter) on land has been a long-used disposal method that benefits plant and soil. For proper manure management, factors such as nutrient content, house cleaning management, application methods, and many land, crop, and climatic factors must be considered. A study was undertaken to characterize broiler cake and broiler litter as the by-products of two management systems in Mississippi. Broiler cake and litter productions were quantified and analyzed for four flocks during 1999 and 2000. The overall means for broiler cake production were 12.50, 13.90, and 10.30 kg m(-2) for producers 1, 2, and 3, respectively. Significantly greater quantities of litter, 27.50, 29.0, and 28.30 kg m(-2) than cake were determined for the same producers. The cake and litter moisture averaged 455 and 277 g kg(-1), respectively. No significant differences were observed between cake and litter total N, NH4-N, total C, total P, and water-soluble P (WP). However, cake had significantly greater Ca, Mg, K, Cu, Fe, Mn, and Zn than litter. Approximately 16.8% of the broiler cake and 15.2% of the broiler litter total P were in the form of water-soluble P. The NH4-N content of the cake and the litter were 12.5% and 11.5% of the cake and litter total nitrogen, respectively. The results also showed the advantage of the decaking practice with respect to the quantity of the manure generated for land application. Approximately 57% of the litter remains in the poultry house with decaking practice after each growth cycle compared to the 0% for total cleanout practice.

Effect of feeding palm oil by-products based diets on muscle fatty acid composition in goats.

PubMed

Abubakr, Abdelrahim; Alimon, Abdul Razak; Yaakub, Halimatun; Abdullah, Norhani; Ivan, Michael

2015-01-01

The present study aims to evaluate the effects of feeding palm oil by-products based diets on different muscle fatty acid profiles in goats. Thirty-two Cacang × Boer goats were randomly assigned to four dietary treatments: (1) control diet (CD), (2) 80% decanter cake diet (DCD), (3) 80% palm kernel cake diet (PKCD) and (4) CD plus 5% palm oil (PO) supplemented diet (CPOD). After 100 days of feeding, four goats from each group were slaughtered and longissimus dorsi (LD), infraspinatus (IS) and biceps femoris (BF) were sampled for analysis of fatty acids. Goats fed the PKCD had higher (P<0.05) concentration of lauric acid (C12:0) than those fed the other diets in all the muscles tested. Compared to the other diets, the concentrations of palmitic acid (C16:0) and stearic acid (C18:0) were lower (P<0.05) and that of linoleic acid (C18:2 n-6) was higher (P<0.05) in the muscles from goats fed the CD. It was concluded that palm kernel cake and decanter cake can be included in the diet of goats up to 80% with more beneficial than detrimental effects on the fatty acid profile of their meat.

Epigenetic perturbations in the pathogenesis of mustard toxicity; hypothesis and preliminary results

PubMed Central

Korkmaz, Ahmet; Yaren, Hakan; Kunak, Z. Ilker; Uysal, Bulent; Kurt, Bulent; Topal, Turgut; Kenar, Levent; Ucar, Ergun; Oter, Sukru

2008-01-01

Among the most readily available chemical warfare agents, sulfur mustard (SM), also known as mustard gas, has been the most widely used chemical weapon. SM causes debilitating effects that can leave an exposed individual incapacitated for days to months; therefore delayed SM toxicity is of much greater importance than its ability to cause lethality. Although not fully understood, acute toxicity of SM is related to reactive oxygen and nitrogen species, oxidative stress, DNA damage, poly(ADP-ribose) polymerase (PARP) activation and energy depletion within the affected cell. Therefore several antioxidants and PARP inhibitors show beneficial effects against acute SM toxicity. The delayed toxicity of SM however, currently has no clear mechanistic explanation. One third of the 100,000 Iranian casualties are still suffering from the detrimental effects of SM in spite of the extensive treatment. We, therefore, made an attempt whether epigenetic aberrations may contribute to pathogenesis of mustard poisoning. Preliminary evidence reveals that mechlorethamine (a nitrogen mustard derivative) exposure may not only cause oxidative stress, DNA damage, but epigenetic perturbations as well. Epigenetic refers to the study of changes that influence the phenotype without causing alteration of the genotype. It involves changes in the properties of a cell that are inherited but do not involve a change in DNA sequence. It is now known that in addition to mutations, epimutations contribute to a variety of human diseases. Under light of preliminary results, the current hypothesis will focus on epigenetic regulations to clarify mustard toxicity and the use of drugs to correct possible epigenetic defects. PMID:21218122

Optimization of Ultrasonic-Microwave Synergistic Extraction of Ricinine from Castor Cake by Response Surface Methodology.

PubMed

Xu, Wei; Yan, Xiuhua; Shao, Rong; Chen, Ligen; Ke, Zengguang

Castor cake is the residue in castor oil production in which many active components exist and the major one among them is ricinine. In this study, optimization of extraction of ricinine from castor cake using ultrasonic-microwave synergistic extraction (UMSE) was investigated to obtain high yield and purity by Box-Behnken design (BBD) response surface design. The optimal conditions of extraction were: ultrasound power 342 W, extracting time 5 min, microwave power 395 W, and non-significant factor of liquid/solid ratio 1:10. The crude extraction was recrystallized from ethanol. As a result, the maximum yield of ricinine was approximately 67.52%. The purity of ricinine was 99.39% which was determined by high performance liquid chromatography (HPLC). Additionally, the structure of purified ricinine was identified by fourier transforms infrared (FTIR) and liquid chromatography-mass spectrometry (LC-MS). Scanning electron microscope (SEM) was used to characterize the prismatic crystals morphology of ricinine. Results demonstrated that the present method combined the advantages of ultrasonic extraction and microwave extraction, which is time-saving with high extraction yield. Our results offer a suitable method for large-scale isolation of ricinine.

Nitrogen mineralization from anaerobically digested centrifuge cake and aged air-dried biosolids.

PubMed

Kumar, Kuldip; Hundal, Lakhwinder S; Cox, Albert E; Granato, Thomas

2014-09-01

This study was conducted to estimate nitrogen (N) mineralization of anaerobically digested centrifuge cake from the Stickney Water Reclamation Plant (SWRP) and Calumet Water Reclamation Plant (CWRP), lagoon-aged air-dried biosolids from the CWRP, and Milorganite at three rates of application (0, 12.5 and 25 Mg ha(-1)). The N mineralized varied among biosolids as follows: Milorganite (44%) > SWRP centrifuge cake (35%) > CWRP centrifuge cake (31%) > aged air-dried (13%). The N mineralized in the SWRP cake (32%) and CWRP aged air-dried biosolids (12%) determined from the 15N study were in agreement with the first study. The N mineralization value for centrifuge cake biosolids observed in our study is higher than the value given in the Part 503 rule and Illinois Part 391 guidelines. These results will be used to fine-tune biosolids application rate to match crop N demand without compromising yield while minimizing any adverse effect on the environment.

Effect of pretreatment on purple-fleshed sweet potato flour for cake making

NASA Astrophysics Data System (ADS)

Hutasoit, M. S.; Julianti, E.; Lubis, Z.

2018-02-01

The purple-fleshed sweet-potato (PFSP) flour was produced by varying pretreatment of washed chips: dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min, dipping in 0.5 and 1.0% (w/v) citric acid solution for 30 min and followed by steam blanching for 5 min. The pretreatment effect on cake quality was investigated. The results showed that PFSP flour produced from pretreatment with dipping in 0.5% citric acid for 30 min followed by steam blanching for 5 min had higher lightness (L*) value and lower browning index, higher hedonic value of color and aroma and baking expansion. The specific volume of cake from pretreated flour, untreated flour and wheat flour were 44.87, 43.83, and 50.43cm3/g, respectively. The sensory evaluation of cake indicated that cake from pretreated PFSP flour was acceptable compare to those of cake from wheat flour.

[Effects of herb cake-separated moxibustion on spleen in immunosuppressive rabbits:a morphology study].

PubMed

Tian, Yuefeng; Wu, Aihua; Wang, Jun; Shan, Zengtian

2016-10-12

To observe the influence of different methods of moxibustion on spleen morphology in cyclophosphamide-induced immunosuppressive rabbits. A total of 50 rabbits were randomly assigned into a blank group, a model group, a herbal cake-separated moxibustion group, a moxibustion group and a sham cake-separated moxibustion group, 10 rabbits in each group. Except the blank group, the rabbits in each group were treated with intraperitoneal injection of cyclophosphamide (60 mg/kg), once a day, for 7 consecutive days to establish immunosuppressive model. After the model establishment, the rabbits in the herbal cake-separated moxibustion group were treated with herbal cake-separated moxibustion at "Shenque" (CV 8), "Guanyuan" (CV 4), "Zusanli" (ST 36), "Pishu" (BL 20) and "Shenshu" (BL 23); the moxa cone was placed on the herbal cake which was made of Liuwei Dihuang decoction, three cones for each acupoint. The rabbits in the moxibustion group were treated with moxa stick moxibustion which contained equal moxa of three moxa cones. The rabbits in the sham cake-separated moxibustion group were treated with cake which was made of flour. The acupoint selection in the above three groups was identical, and the intervention was given once every other day for totally 10 times. The rabbits in the blank group and model group were immobilized for identical time without any intervention. After treatment, the rabbits were sacrificed to collect the spleen. With routine HE staining, the morphology changes of spleen were observed under microscope. In addition, the white pulp, splenic corpuscle and the counts of lymphatic cells of lymphatic sheath around the arteries were observed. Compared with the blank group, the average size of white pulp and the radius of splenic corpuscle were reduced (both P <0.01), and the lymphatic cells of lymphatic sheath around the arteries were significantly decreased in the model group ( P <0.01), but the counts of splenic nodule were increased without

Antifungal activities of ethanolic extract from Jatropha curcas seed cake.

PubMed

Saetae, Dolaporn; Suntornsuk, Worapot

2010-02-01

Phorbol ester extraction was carried out from Jatropha curcas seed cake, a by-product from the bio-diesel fuel industry. Four repeated extractions from 5 g J. curcas seed cake using 15 ml of 90% (v/v) ethanol and a shaking speed of 150 rev/min gave the highest yield of phosbol esters. The ethanolic extract of J. curcas seed cake showed antifungal activities against important phytofungal pathogens: Fusarium oxysporum, Pythium aphanidermatum, Lasiodiplodia theobromae, Curvularia lunata, Fusarium semitectum, Colletotrichum capsici and Colletotrichum gloeosporiodes. The extract contained phorbol esters mainly responsible for antifungal activities. The extract could therefore be used as an antifungal agent for agricultural applications.

Detoxification of Jatropha curcas kernel cake by a novel Streptomyces fimicarius strain.

PubMed

Wang, Xing-Hong; Ou, Lingcheng; Fu, Liang-Liang; Zheng, Shui; Lou, Ji-Dong; Gomes-Laranjo, José; Li, Jiao; Zhang, Changhe

2013-09-15

A huge amount of kernel cake, which contains a variety of toxins including phorbol esters (tumor promoters), is projected to be generated yearly in the near future by the Jatropha biodiesel industry. We showed that the kernel cake strongly inhibited plant seed germination and root growth and was highly toxic to carp fingerlings, even though phorbol esters were undetectable by HPLC. Therefore it must be detoxified before disposal to the environment. A mathematic model was established to estimate the general toxicity of the kernel cake by determining the survival time of carp fingerling. A new strain (Streptomyces fimicarius YUCM 310038) capable of degrading the total toxicity by more than 97% in a 9-day solid state fermentation was screened out from 578 strains including 198 known strains and 380 strains isolated from air and soil. The kernel cake fermented by YUCM 310038 was nontoxic to plants and carp fingerlings and significantly promoted tobacco plant growth, indicating its potential to transform the toxic kernel cake to bio-safe animal feed or organic fertilizer to remove the environmental concern and to reduce the cost of the Jatropha biodiesel industry. Microbial strain profile essential for the kernel cake detoxification was discussed. Copyright © 2013 Elsevier B.V. All rights reserved.

Cake: Enabling High-level SLOs on Shared Storage Systems

DTIC Science & Technology

2012-11-07

Cake: Enabling High-level SLOs on Shared Storage Systems Andrew Wang Shivaram Venkataraman Sara Alspaugh Randy H. Katz Ion Stoica Electrical...Date) * * * * * * * Professor R. Katz Second Reader (Date) Cake: Enabling High-level SLOs on Shared Storage Systems Andrew Wang, Shivaram Venkataraman ...Report MIT-LCS-TR-667, MIT, Laboratory for Computer Science, 1995. [39] A. Wang, S. Venkataraman , S. Alspaugh, I. Stoica, and R. Katz. Sweet storage SLOs

Utilization of deoiled Jatropha curcas seed cake for production of xylanase from thermophilic Scytalidium thermophilum.

PubMed

Joshi, Chetna; Khare, S K

2011-01-01

Jatropha curcas is a major biodiesel crop. Large amount of deoiled cake is generated as by-product during biodiesel production from its seeds. Deoiled J. curcas seed cake was assessed as substrate for the production of xylanase from thermophilic fungus Scytalidium thermophilum by solid-state fermentation. The seed cake was efficiently utilized by S. thermophilum for its growth during which it produced good amount of heat stable extracellular xylanase. The solid-state fermentation conditions were optimized for maximum xylanase production. Under the optimized conditions viz. deoiled seed cake supplemented with 1% oat-spelt xylan, adjusted to pH 9.0, moisture content 1:3 w/v, inoculated with 1×10(6) spores per 5 g cake and incubated at 45 °C, 1455 U xylanase/g deoiled seed cake was obtained. The xylanase was useful in biobleaching of paper pulp. Solid-state fermentation of deoiled cake appears a potentially viable approach for its effective utilization. Copyright © 2010 Elsevier Ltd. All rights reserved.

Bilberry and bilberry press cake as sources of dietary fibre

PubMed Central

Aura, Anna-Marja; Holopainen-Mantila, Ulla; Sibakov, Juhani; Kössö, Tuija; Mokkila, Mirja; Kaisa, Poutanen

2015-01-01

Background Dietary recommendations for Nordic countries urge the use of plant foods as a basis for healthy nutrition. Currently, the level of dietary fibre (DF) intake is not adequate. Berries are an elementary part of the recommended Nordic healthy diet and could be consumed in higher amounts. Materials and methods Finnish bilberries and a bilberry press cake from juice processing were studied for DF content, carbohydrate composition, and non-carbohydrate fibre content, which was analysed as sulphuric acid insoluble and soluble material. The microstructure of all samples was also studied using light microscopy and toluidine blue O, calcofluor, and acid fuchsin staining. Results The total DF contents of fresh and freeze-dried bilberries and the press cake were 3.0, 24.1, and 58.9%, respectively. Most of the DF was insoluble. Only about half of it was carbohydrate, the rest being mostly sulphuric acid–insoluble material, waxy cutin from skins, and resilient seeds. Bilberry seeds represented over half of the press cake fraction, and in addition to skin, they were the major DF sources. Microscopy revealed that skins in the press cake were intact and the surface of the seeds had thick-walled cells. Conclusions Bilberry press cake is thus a good source of insoluble non-carbohydrate DF, and could be used to provide DF-rich foods to contribute to versatile intake of DF. PMID:26652738

Alterations in Inflammatory Cytokine Gene Expression in Sulfur Mustard-Exposed Mouse Skin

DTIC Science & Technology

2000-01-01

4. TITLE AND SUBTITLE Alterations in Inflammatory Cytokine Gene Expression in Sulfur Mustard-exposed Mouse Skin 6. AUTHOR(S) Sabourin , C.L.K...in Inflammatory Cytokine Gene Expression in Sulfur Mustard-Exposed Mouse Skin Carol L. K. Sabourin ,1 John P. Petrali,2 and Robert P. Casillas2...inflammatory response following HD exposure by measuring ear swelling. Further studies using the 291 292 SABOURIN , PETRALI, AND CASILLAS Volume 14

Comparison of the metabolism of inorganic and organic selenium species between two selenium accumulator plants, garlic and Indian mustard.

PubMed

Ogra, Yasumitsu; Ogihara, Yurie; Anan, Yasumi

2017-01-25

The metabolism of selenomethionine (SeMet) in two major selenium (Se) accumulator plants, garlic and Indian mustard, was compared to that of stable isotope labeled selenate. Indian mustard more efficiently transported Se from roots to leaves than garlic. In addition, Indian mustard accumulated larger amounts of Se than garlic. γ-Glutamyl-Se-methylselenocysteine (γ-GluMeSeCys) and Se-methylselenocysteine (MeSeCys) were the common metabolites of selenate and SeMet in garlic and Indian mustard. Indian mustard had a specific metabolic pathway to selenohomolanthionine (SeHLan) from both inorganic and organic Se species. SeMet was a more effective fertilizer for cultivating Se-enriched plants than selenate in terms of the production of selenoamino acids.

A Piece of Cake.

ERIC Educational Resources Information Center

Aceto, Jeffrey T.

1995-01-01

A civil engineer describes his first day as a substitute teacher. Despite detailed lesson plans and good intentions, maintaining an orderly class environment is far from a "piece of cake." Recess duty is an ordeal, and lunch in the shabby teacher's lounge is uninspiring. The biggest benefit is appreciation of what constitutes a full-time teacher's…

[Aconite cake-separated moxibustion for knee osteoarthritis with kidney-marrow deficiency].

PubMed

Chen, Meiren; Hu, Rong; Lin, Jian; Huang, Yuhui; Mao, Wanping; Wen, Yuanying; Dai, Gaole

2018-01-12

To observe the effects among aconite cake-separated moxibustion, moxibustion and acupuncture for knee osteoarthritis (KOA) with kidney-marrow deficiency and to explore the feasibility of cake-separated moxibustion as a home remedy solution. Ninety patients were randomized into an aconite cake-separated moxibustion group, a moxibustion group and an acupuncture group, 30 cases in each one. The acupoints in the three groups were Neixiyan (EX-LE 4), Dubi (ST 35) in the affected side, and bilateral Xuehai (SP 10), Liangqiu (ST 34), Heding (EX-LE 2), Shenshu (BL 23) and Zusanli (ST 36). All the treatment was given for 3 sessions, 10 days as a session with 2 to 3 days between 2 sessions, and once a day. The first 2 courses of aconite cake-separated moxibustion was applied in the hospital and the other 1 session was used at home guided by officer physician. Symptoms and physical signs classification score and life quality scores were recorded before and after treatment and 6 months after treatment, including walking pain, knee pain in stoop and squat, knee discomfort in stair activity and daily discomfort. The effects were evaluated. The symptoms and physical signs classification scores in the three groups after treatment and at follow-up were lower than those before treatment ( P <0.01, P <0.05), and the scores in the aconite cake-separated moxibustion group were better than those in the moxibustion group and acupuncture group (all P <0.01). The scores of walking pain, knee pain in stoop and squat, knee discomfort in stair activity and daily discomfort were lower in the three groups after treatment and 6 months after treatment ( P <0.01, P <0.05), and the scores of walking pain and daily discomfort in the aconite cake-separated moxibustion group were lower than those in the moxibustion group and acupuncture group ( P <0.01, P <0.05). After treatments, the cured and markedly effective rate in the aconite cake-separated moxibustion group was 63.3% (19/30); that in the

Production of Sporotrichum thermophile xylanase by solid state fermentation utilizing deoiled Jatropha curcas seed cake and its application in xylooligosachharide synthesis.

PubMed

Sadaf, Ayesha; Khare, S K

2014-02-01

De-oiled Jatropha curcas seed cake, a plentiful by-product of biodiesel industry was used as substrate for the production of a useful xylanase from Sporotrichum thermophile in solid state fermentation. Under the optimized conditions, 1025U xylanase/g (deoiled seed cake) was produced. The xylanase exhibited half life of 4h at 45°C and 71.44min at 50°C respectively. It was stable in a broad pH range of 7.0-11.0. Km and Vmax were 12.54mg/ml and 454.5U/ml/min respectively. S. thermophile xylanase is an endoxylanase free of exoxylanase activity, hence advantageous for xylan hydrolysis to produce xylooligosachharides. Hydrolysis of oat spelt xylan by S. thermophile xylanase yielded 73% xylotetraose, 15.4% xylotriose and 10% xylobiose. The S. thermophile endoxylanase thus seem potentially useful in the food industries. Copyright © 2013 Elsevier Ltd. All rights reserved.

New insights into comparison between synthetic and practical municipal wastewater in cake layer characteristic analysis of membrane bioreactor.

PubMed

Zhou, Lijie; Zhuang, Wei-Qin; Wang, Xin; Yu, Ke; Yang, Shufang; Xia, Siqing

2017-11-01

In previous studies, cake layer analysis in membrane bioreactor (MBR) was both carried out with synthetic and practical municipal wastewater (SMW and PMW), leading to different results. This study aimed to identify the comparison between SMW and PMW in cake layer characteristic analysis of MBR. Two laboratory-scale anoxic/oxic MBRs were operated for over 90days with SMW and PMW, respectively. Results showed that PMW led to rough cake layer surface with particles, and the aggravation of cake layer formation with thinner and denser cake layer. Additionally, inorganic components, especially Si and Al, in PMW accumulated into cake layer and strengthened the cake layer structure, inducing severer biofouling. However, SMW promoted bacterial metabolism during cake layer formation, thus aggravated the accumulation of organic components into cake layer. Therefore, SMW highlighted the organic components in cake layer, but weakened the inorganic functions in practical MBR operation. Copyright © 2017 Elsevier Ltd. All rights reserved.

GT-5 Recovery Slice Cake

NASA Image and Video Library

1965-08-29

S65-51660 (29 Aug. 1965) --- Astronauts Charles Conrad Jr. (left) and L. Gordon Cooper Jr. prepare to slice into the huge cake prepared for them by the cooks onboard the aircraft carrier USS Lake Champlain. They are using ornamental Navy swords for knives.

Dielectric properties, optimum formulation and microwave baking conditions of chickpea cakes.

PubMed

Alifakı, Yaşar Özlem; Şakıyan, Özge

2017-03-01

The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties. Emulsifier level affected porosity, specific volume and dielectric constant. Chickpea flour level affected porosity, color, hardness and dielectric properties of cakes. The optimum microwave power, baking time, DATEM level and chickpea flour level were found as 400 W, 2.84 min, 1.2% and 30%, respectively. The comparison between conventionally baked and the microwave baked cakes at optimum points showed that color difference, weight loss, specific volume and porosity values of microwave baked cakes were less than those of conventionally baked cakes, on the other hand, hardness values were higher. Moreover, a negative correlation between dielectric constant and porosity, and weight loss values were detected for microwave baked samples. A negative correlation between dielectric loss factor and porosity was observed. These correlations indicated that quality characteristics of a microwave baked cake sample can be assessed from dielectric properties. These correlations provides understanding on the behavior of food material during microwave processing.

Direct Estimate of Cocoa Powder Content in Cakes by Colorimetry and Photoacoustic Spectroscopy

NASA Astrophysics Data System (ADS)

Dóka, O.; Bicanic, D.; Kulcsár, R.

2014-12-01

Cocoa is a very important ingredient in the food industry and largely consumed worldwide. In this investigation, colorimetry and photoacoustic spectroscopy were used to directly assess the content of cocoa powder in cakes; both methods provided satisfactory results. The calibration curve was constructed using a series of home-made cakes containing varying amount of cocoa powder. Then, at a later stage, the same calibration curve was used to quantify the cocoa content of several commercially available cakes. For self-made cakes, the relationship between the PAS signal and the content of cocoa powder was linear while a quadratic dependence was obtained for the colorimetric index (brightness) and total color difference ().

Declines in a ground-dwelling arthropod community during an invasion by Sahara mustard (Brassica tournefortii) in aeolian sand habitats

Treesearch

Heather L. Hulton VanTassel; Anne M. Hansen; Cameron W. Barrows; Quresh Latif; Margaret W. Simon; Kurt E. Anderson

2014-01-01

Sahara Mustard (Brassica tournefortii; hereafter mustard), an exotic plant species, has invaded habitats throughout the arid southwestern United States. Mustard has reached high densities across aeolian sand habitats of southwestern deserts, including five distinct sand habitats in the eastern Coachella Valley, California. We examined trends in ground-dwelling...

Suppression of bacterial blight on mustard greens with host plant resistance and Acibenzolar-S-Methyl

USDA-ARS?s Scientific Manuscript database

Bacterial blight, caused by Pseudomonas cannabina pv. alisalensis, attacks the leaves of most brassica vegetables, including mustard greens (Brassica juncea). ‘Carolina Broadleaf,’ a new mustard cultivar, is resistant to bacterial blight. Acibenzolar-S-methyl (trade name Actigard) has been used to m...

New thymine-based derivative of nitrogen mustards.

PubMed

Boëns, Benjamin; Teste, Karine; Hadj-Bouazza, Amel; Ismaili, Jihane; Zerrouki, Rachida

2012-01-01

This work deals with the synthesis of a new nitrogen mustard derivative based on thymine. To introduce the bis(2-chloroethyl)amine group to position 4 of the pyrimidine base, many strategies were explored and the desired compound was finally obtained, thanks to a synthetic pathway in five steps.

Fatty acid profile of edible oils and fats consumed in India.

PubMed

Dorni, Charles; Sharma, Paras; Saikia, Gunendra; Longvah, T

2018-01-01

A total 320 samples of edible oils and fats (Oils-236; Vanaspati- 45; Ghee-39) were sampled from 107 sampling sites in India and were evaluated for their fatty acid profile. This is the first comprehensive report on fatty acids profile of fats & oil commonly consumed in India. Every variety of edible oil showed its own unique fatty acid profile with significant variation within each individual fatty acid. Pure safflower oil exhibited the highest total TPUFA (76.78%) while the highest TSFA was noticed for coconut oil (90.84%). High level of erucic acid in the range of 48.5 to 54.2% was observed in mustard oil.. Groundnut and rice bran oils showed TPUFA/TSFA ratio closer to WHO recommended value. Several vanaspati samples exhibited trans fatty acid beyond the permitted limit while trace amount of the same was also detected in ghee. Copyright © 2017. Published by Elsevier Ltd.

The role and function of chlorine in the preparation of high-ratio cake flour.

PubMed

Gough, B M; Whitehouse, M E; Greenwood, C T

1978-01-01

The literature on the role of chlorine treatment of flour for use in high-ratio cake production is discussed in relation to current knowledge of cereal chemistry and cake technology. A brief perspective of the present use of chlorine in high-ratio cake flours is included. Investigations of the uptake of gaseous chlorine by flour and its distribution among and chemical action upon the major flour components (water, protein, lipid, and carbohydrate) are assessed. The physical effects of chlorination as demonstrated by experiments with batters and cakes and by physicochemical observations of flour and its fractions are also considered. The characteristics of the starch in flour appear to be critical in high-ratio cakes. Chlorine treatment modifies the gelatinization behavior of the starch granules yet does not change their gelatinization temperature not is there evidence of chemical attack upon the starch molecules. Therefore, it is suggested that chlorine effects the necessary changes in starch behavior by reacting with the noncarbohydrate surface contaminants on the granules. Alternative methods of improving high-ratio cake flours are mentioned, particularly heat-treatment processes.

Challenges and issues concerning mycotoxins contamination in oil seeds and their edible oils: Updates from last decade.

PubMed

Bhat, Rajeev; Reddy, Kasa Ravindra Nadha

2017-01-15

Safety concerns pertaining towards fungal occurrence and mycotoxins contamination in agri-food commodities has been an issue of high apprehension. With the increase in evidence based research knowledge on health effects posed by ingestion of mycotoxins-contaminated food and feed by humans and livestock, concerns have been raised towards providing more insights on screening of agri-food commodities to benefit consumers. Available reports indicate majority of edible oil-yielding seeds to be contaminated by various fungi, capable of producing mycotoxins. These mycotoxins can enter human food chain via use of edible oils or via animals fed with contaminated oil cake residues. In this review, we have decisively evaluated available data (from the past decade) pertaining towards fungal occurrence and level of mycotoxins in various oil seeds and their edible oils. This review can be of practical use to justify the prevailing gaps, especially relevant to the research on presence of mycotoxins in edible plant based oils. Copyright © 2016 Elsevier Ltd. All rights reserved.

Improvement of efficiency of oil extraction from wild apricot kernels by using enzymes.

PubMed

Bisht, Tejpal Singh; Sharma, Satish Kumar; Sati, Ramesh Chandra; Rao, Virendra Kumar; Yadav, Vijay Kumar; Dixit, Anil Kumar; Sharma, Ashok Kumar; Chopra, Chandra Shekhar

2015-03-01

An experiment was conducted to evaluate and standardize the protocol for enhancing recovery of oil and quality from cold pressed wild apricot kernels by using various enzymes. Wild apricot kernels were ground into powder in a grinder. Different lots of 3 kg powdered kernel were prepared and treated with different concentrations of enzyme solutions viz. Pectazyme (Pectinase), Mashzyme (Cellulase) and Pectazyme + Mashzyme. Kernel powder mixed with enzyme solutions were kept for 2 h at 50(±2) °C temperature for enzymatic treatment before its use for oil extraction through oil expeller. Results indicate that use of enzymes resulted in enhancement of oil recovery by 9.00-14.22 %. Maximum oil recovery was observed at 0.3-0.4 % enzyme concentration for both the enzymes individually, as well as in combination. All the three enzymatic treatments resulted in increasing oil yield. However, with 0.3 % (Pectazyme + Mashzyme) combination, maximum oil recovery of 47.33 % could be observed against were 33.11 % in control. The oil content left (wasted) in the cake and residue were reduced from 11.67 and 11.60 % to 7.31 and 2.72 % respectively, thus showing a high increase in efficiency of oil recovery from wild apricot kernels. Quality characteristics indicate that the oil quality was not adversely affected by enzymatic treatment. It was concluded treatment of powdered wild apricot kernels with 0.3 % (Pectazyme + Mashzyme) combination was highly effective in increasing oil recovery by 14.22 % without adversely affecting the quality and thus may be commercially used by the industry for reducing wastage of highly precious oil in the cake.

Sulfur mustard toxicity: history, chemistry, pharmacokinetics, and pharmacodynamics.

PubMed

Ghabili, Kamyar; Agutter, Paul S; Ghanei, Mostafa; Ansarin, Khalil; Panahi, Yunes; Shoja, Mohammadali M

2011-05-01

Sulfur mustard (SM) and similar bifunctional agents have been used as chemical weapons for almost 100 years. Victims of high-dose exposure, both combatants and civilians, may die within hours or weeks, but low-dose exposure causes both acute injury to the eyes, skin, respiratory tract and other parts of the body, and chronic sequelae in these organs are often debilitating and have a serious impact on quality of life. Ever since they were first used in warfare in 1917, SM and other mustard agents have been the subjects of intensive research, and their chemistry, pharmacokinetics and mechanisms of toxic action are now fairly well understood. In the present article we review this knowledge and relate the molecular-biological basis of SM toxicity, as far as it has been elucidated, to the pathological effects on exposure victims.

Physicochemical and functional properties of protein concentrate from by-product of coconut processing.

PubMed

Rodsamran, Pattrathip; Sothornvit, Rungsinee

2018-02-15

Coconut cake, a by-product from milk and oil extractions, contains a high amount of protein. Protein extraction from coconut milk cake and coconut oil cake was investigated. The supernatant and precipitate protein powders from both coconut milk and oil cakes were compared based on their physicochemical and functional properties. Glutelin was the predominant protein fraction in both coconut cakes. Protein powders from milk cake presented higher water and oil absorption capacities than those from oil cake. Both protein powders from oil cake exhibited better foaming capacity and a better emulsifying activity index than those from milk cake. Coconut proteins were mostly solubilized in strong acidic and alkaline solutions. Minimum solubility was observed at pH 4, confirming the isoelectric point of coconut protein. Therefore, the coconut residues after extractions might be a potential alternative renewable plant protein source to use asa food ingredient to enhance food nutrition and quality. Copyright © 2017 Elsevier Ltd. All rights reserved.

40 CFR 417.190 - Applicability; description of the manufacture of detergent bars and cakes subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... manufacture of detergent bars and cakes subcategory. 417.190 Section 417.190 Protection of Environment... POINT SOURCE CATEGORY Manufacture of Detergent Bars and Cakes Subcategory § 417.190 Applicability; description of the manufacture of detergent bars and cakes subcategory. The provisions of this subpart are...

Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.

PubMed

Segundo, Cristina; Román, Laura; Lobo, Manuel; Martinez, Mario M; Gómez, Manuel

2017-12-01

About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06 g/100 g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incorporating ripe banana flour (20 and 40% of replacement) in cake formulation. Physical, nutritional and sensory attributes of sponge and layer cakes were evaluated. The inclusion of ripe banana flour generally led to an increased batter consistency that hindered cake expansion, resulting in a slightly lower specific volume and higher hardness. This effect was minimised in layer cakes where differences in volume were only evident with the higher level of replacement. The lower volume and higher hardness contributed to the decline of the acceptability observed in the sensory test. Unlike physical attributes, the banana flour inclusion significantly improved the nutritional properties of the cakes, bringing about an enhancement in dietary fibre, polyphenols and antioxidant capacity (up to a three-fold improvement in antioxidant capacity performance). Therefore, results showed that sugar replacement by ripe banana flour enhanced the nutritional properties of cakes, but attention should be paid to its inclusion level.

Brettanomyces as a starter culture in rice-steamed sponge cake: a traditional fermented food in China.

PubMed

Wu, Peng; Xu, Xiaoyun; Xu, Yongxia; Chen, Qingchan; Pan, Siyi

2011-11-01

The potential use of Brettanomyces anomalus PSY-001 as an additional starter culture for the production of Rice-steamed sponge cake (RSSC), a traditional fermented food in China, was investigated. Two productions of RSSC, each containing batches of experimental cakes with Brettanomyces added and reference cakes with the leavened liquid added were carried out. For both experimental and reference cakes, chemical analysis and sensory evaluation were carried out during the fermentation period. The results showed that experimental cakes had desirable aroma and taste. The observed differences indicate a positive contribution to the overall quality of RSSC by B. anomalus PSY-001.

Bubble structure evaluation method of sponge cake by using image morphology

NASA Astrophysics Data System (ADS)

Kato, Kunihito; Yamamoto, Kazuhiko; Nonaka, Masahiko; Katsuta, Yukiyo; Kasamatsu, Chinatsu

2007-01-01

Nowadays, many evaluation methods for food industry by using image processing are proposed. These methods are becoming new evaluation method besides the sensory test and the solid-state measurement that have been used for the quality evaluation recently. The goal of our research is structure evaluation of sponge cake by using the image processing. In this paper, we propose a feature extraction method of the bobble structure in the sponge cake. Analysis of the bubble structure is one of the important properties to understand characteristics of the cake from the image. In order to take the cake image, first we cut cakes and measured that's surface by using the CIS scanner, because the depth of field of this type scanner is very shallow. Therefore the bubble region of the surface has low gray scale value, and it has a feature that is blur. We extracted bubble regions from the surface images based on these features. The input image is binarized, and the feature of bubble is extracted by the morphology analysis. In order to evaluate the result of feature extraction, we compared correlation with "Size of the bubble" of the sensory test result. From a result, the bubble extraction by using morphology analysis gives good correlation. It is shown that our method is as well as the subjectivity evaluation.

Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing.

PubMed

Affonso, Regina Celis Lopes; Voytena, Ana Paula Lorenzen; Fanan, Simone; Pitz, Heloísa; Coelho, Daniela Sousa; Horstmann, Ana Luiza; Pereira, Aline; Uarrota, Virgílio Gavicho; Hillmann, Maria Clara; Varela, Lucas Andre Calbusch; Ribeiro-do-Valle, Rosa Maria; Maraschin, Marcelo

2016-01-01

The world coffee consumption has been growing for its appreciated taste and its beneficial effects on health. The residual biomass of coffee, originated in the food industry after oil extraction from coffee beans, called coffee beans residual press cake, has attracted interest as a source of compounds with antioxidant activity. This study investigated the chemical composition of aqueous extracts of coffee beans residual press cake (AE), their antioxidant activity, and the effect of topical application on the skin wound healing, in animal model, of hydrogels containing the AE, chlorogenic acid (CGA), allantoin (positive control), and carbopol (negative control). The treatments' performance was compared by measuring the reduction of the wound area, with superior result ( p < 0.05) for the green coffee AE (78.20%) with respect to roasted coffee AE (53.71%), allantoin (70.83%), and carbopol (23.56%). CGA hydrogels reduced significantly the wound area size on the inflammatory phase, which may be associated with the well known antioxidant and anti-inflammatory actions of that compound. The topic use of the coffee AE studied improved the skin wound healing and points to an interesting biotechnological application of the coffee bean residual press cake.

Phytochemical Composition, Antioxidant Activity, and the Effect of the Aqueous Extract of Coffee (Coffea arabica L.) Bean Residual Press Cake on the Skin Wound Healing

PubMed Central

Voytena, Ana Paula Lorenzen; Fanan, Simone; Pitz, Heloísa; Coelho, Daniela Sousa; Horstmann, Ana Luiza; Pereira, Aline; Uarrota, Virgílio Gavicho; Hillmann, Maria Clara; Varela, Lucas Andre Calbusch; Ribeiro-do-Valle, Rosa Maria; Maraschin, Marcelo

2016-01-01

The world coffee consumption has been growing for its appreciated taste and its beneficial effects on health. The residual biomass of coffee, originated in the food industry after oil extraction from coffee beans, called coffee beans residual press cake, has attracted interest as a source of compounds with antioxidant activity. This study investigated the chemical composition of aqueous extracts of coffee beans residual press cake (AE), their antioxidant activity, and the effect of topical application on the skin wound healing, in animal model, of hydrogels containing the AE, chlorogenic acid (CGA), allantoin (positive control), and carbopol (negative control). The treatments' performance was compared by measuring the reduction of the wound area, with superior result (p < 0.05) for the green coffee AE (78.20%) with respect to roasted coffee AE (53.71%), allantoin (70.83%), and carbopol (23.56%). CGA hydrogels reduced significantly the wound area size on the inflammatory phase, which may be associated with the well known antioxidant and anti-inflammatory actions of that compound. The topic use of the coffee AE studied improved the skin wound healing and points to an interesting biotechnological application of the coffee bean residual press cake. PMID:27965732

[Clinical study of medicinal-cake-separated moxibustion for senile osteoporosis].

PubMed

Zeng, Yuqing; Bi, Dingyan; Yi, Zhan; Lu, Jianwei; Zhong, Fuhua; Jiang, Binfeng

2017-05-12

To explore the clinical efficacy and partial mechanism of medicinal-cake-separated moxibustion for senile osteoporosis. Sixty cases of senile osteoporosis were randomly divided into an observation group and a control group according to the random digits table, 30 cases in each one. The two groups were both treated with basic treatment of western medicine. The acupoints included four groups:① Dazhui (GV 14), Dazhu (BL 11) and Ganshu (BL 18); ② Zhongwan (CV 12), Danzhong (CV 17) and Zusanli (ST 36); ③ Pishu (BL 20), Shenshu (BL 23) and Mingmen (GV 4); ④ Shenque (CV 8) and Guanyuan (CV 4). Each group of acupoints was selected for one treatment. The observation group was treated with medicinal-cake-separated moxibustion, and the medicinal cake was consisted of fructus psoraleae (30 g), prepared rehmannia root (30 g), atractylodes (30 g), codonopsis pilosula (30 g), epimedium herb (20 g), rhizoma curculiginis (20 g), syzygium aromaticum (5 g) and cinnamon (5 g). The control group was treated with wheat-flour-cake moxibustion. Each acupoint was treated with 5 moxa cones in the two groups. The treatment was given once every other day for six months. The symptom score, lumbar and hip bone mineral density (BMD), serum type Ⅰ procollagen amino-terminal propeptide (PINP) and serum β-type Ⅰ collagen carboxy-terminal peptide (β-CTX) were observed before and after treatment. After treatment, the symptom score and serum β-CTX were significantly lowered (all P <0.05), while the lumbar and hip BMD and serum PINP were significantly increased (all P <0.05) of the two groups. After treatment, the symptom score and serum β-CTX in the observation group were significantly lower than those in the control group (both P <0.05), while the lumbar and hip BMD and serum PINP in the observation group were significantly higher than those in the control group (all P <0.05). The medicinal-cake-separated moxibustion has significant efficacy for senile osteoporosis, which is superior

A comparative study of bio-oils from pyrolysis of microalgae and oil seed waste in a fluidized bed.

PubMed

Kim, Sung Won; Koo, Bon Seok; Lee, Dong Hyun

2014-06-01

The pyrolysis of Scenedesmus sp. and Jatropha seedshell cake (JSC) was investigated under similar operating condition in a fluidized bed reactor for comparison of pyrolytic behaviors from different species of lipids-containing biomass. Microalgae showed a narrower main peak in differential thermogravimetric curve compared to JSC due to different constituents. Pyrolysis liquid yields were similar; liquid's oil proportion of microalgae is higher than JSC. Microalgae bio-oil was characterized by similar carbon and hydrogen contents and higher H/C and O/C molar ratios compared to JSC due to compositional difference. The pyrolytic oils from microalgae and JSC contained more oxygen and nitrogen and less sulfur than petroleum and palm oils. The pyrolytic oils showed high yields of fatty oxygenates and nitrogenous compounds. The microalgae bio-oil features in high concentrations of aliphatic compounds, fatty acid alkyl ester, alcohols and nitriles. Microalgae showed potentials for alternative feedstock for green diesel, and commodity and valuable chemicals. Copyright © 2014 Elsevier Ltd. All rights reserved.

A highly selective and sensitive "turn-on" fluorescence chemodosimeter for the detection of mustard gas.

PubMed

Raghavender Goud, D; Purohit, Ajay Kumar; Tak, Vijay; Dubey, Devendra Kumar; Kumar, Pravin; Pardasani, Deepak

2014-10-21

A new chemodosimetric protocol based on a tandem S-alkylation followed by desulfurisation reaction of rhodamine-thioamide with mustard gas is reported. The chemodosimeter is highly selective for potential DNA alkylating agents like sulfur mustard, over other simple alkyl halides with the limit of detection of 4.75 μM.

Influence of organic loading rate on integrated bioreactor treating hypersaline mustard wastewater.

PubMed

Kang, Wei; Chai, Hongxiang; Yang, Shiwei; Du, Guojun; Zhou, Jian; He, Qiang

2016-07-01

Mustard tuber wastewater is characterized by high salinity and high organic content that is potentially detrimental to the biological treatment system and affects the treatment efficiency accordingly. The experiment used the integrated bioreactor to reduce much of the organics in mustard tuber wastewater, and found the influence of organic loading rate on effluent chemical oxygen demand (COD) and phosphate (PO4 (3-) -P). Results showed that under the condition of 10-15 °C, 6 mg/L of dissolved oxygen, the reduction value of COD removal rate in anaerobic and aerobic area was 14.5% and 31.7% when the organic loading rate increased from 2.0 to 4.0 kg COD/m(3) /day. Therefore, an integrated bioreactor should take 2.0 kg COD/m(3) /day organic loading rate in mustard wastewater treatment if the effluent is expected to meet the third level of "Integrated Wastewater Discharge Standard" (GB 8978-1996). © 2015 International Union of Biochemistry and Molecular Biology, Inc.

Mustard vesicants alter expression of the endocannabinoid system in mouse skin

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

Wohlman, Irene M.; Composto, Gabriella M.

Vesicants including sulfur mustard (SM) and nitrogen mustard (NM) are bifunctional alkylating agents that cause skin inflammation, edema and blistering. This is associated with alterations in keratinocyte growth and differentiation. Endogenous cannabinoids, including N-arachidonoylethanolamine (anandamide, AEA) and 2-arachidonoyl glycerol (2-AG), are important in regulating inflammation, keratinocyte proliferation and wound healing. Their activity is mediated by binding to cannabinoid receptors 1 and 2 (CB1 and CB2), as well as peroxisome proliferator-activated receptor alpha (PPARα). Levels of endocannabinoids are regulated by fatty acid amide hydrolase (FAAH). We found that CB1, CB2, PPARα and FAAH were all constitutively expressed in mouse epidermis andmore » dermal appendages. Topical administration of NM or SM, at concentrations that induce tissue injury, resulted in upregulation of FAAH, CB1, CB2 and PPARα, a response that persisted throughout the wound healing process. Inhibitors of FAAH including a novel class of vanillyl alcohol carbamates were found to be highly effective in suppressing vesicant-induced inflammation in mouse skin. Taken together, these data indicate that the endocannabinoid system is important in regulating skin homeostasis and that inhibitors of FAAH may be useful as medical countermeasures against vesicants. - Highlights: • Sulfur mustard and nitrogen mustard are potent skin vesicants. • The endocannabinoid system regulates keratinocyte growth and differentiation. • Vesicants are potent inducers of the endocannabinoid system in mouse skin. • Endocannabinoid proteins upregulated are FAAH, CB1, CB2 and PPARα. • FAAH inhibitors suppress vesicant-induced inflammation in mouse skin.« less

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life.

PubMed

Zieliński, Henryk; del Castillo, Maria Dolores; Przygodzka, Małgorzata; Ciesarova, Zuzana; Kukurova, Kristina; Zielińska, Danuta

2012-12-15

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition. Copyright © 2012 Elsevier Ltd. All rights reserved.

Characterization and mosquitocidal potential of neem cake-synthesized silver nanoparticles: genotoxicity and impact on predation efficiency of mosquito natural enemies.

PubMed

Chandramohan, Balamurugan; Murugan, Kadarkarai; Panneerselvam, Chellasamy; Madhiyazhagan, Pari; Chandirasekar, Ramachandran; Dinesh, Devakumar; Kumar, Palanisamy Mahesh; Kovendan, Kalimuthu; Suresh, Udaiyan; Subramaniam, Jayapal; Rajaganesh, Rajapandian; Aziz, Al Thabiani; Syuhei, Ban; Alsalhi, Mohamad Saleh; Devanesan, Sandhanasamy; Nicoletti, Marcello; Wei, Hui; Benelli, Giovanni

2016-03-01

Mosquitoes (Diptera: Culicidae) serve as important vectors for a wide number of parasites and pathogens of huge medical and veterinary importance. Aedes aegypti is a primary dengue vector in tropical and subtropical urban areas. There is an urgent need to develop eco-friendly mosquitocides. In this study, silver nanoparticles (AgNP) were biosynthesized using neem cake, a by-product of the neem oil extraction from the seed kernels of Azadirachta indica. AgNP were characterized using a variety of biophysical methods, including UV-vis spectrophotometry, FTIR, SEM, EDX, and XRD analyses. Furthermore, the neem cake extract and the biosynthesized AgNP were tested for acute toxicity against larvae and pupae of the dengue vector Ae. aegypti. LC50 values achieved by the neem cake extract ranged from 106.53 (larva I) to 235.36 ppm (pupa), while AgNP LC50 ranged from 3.969 (larva I) to 8.308 ppm (pupa). In standard laboratory conditions, the predation efficiency of a Carassius auratus per day was 7.9 (larva II) and 5.5 individuals (larva III). Post-treatment with sub-lethal doses of AgNP, the predation efficiency was boosted to 9.2 (larva II) and 8.1 individuals (larva III). The genotoxic effect of AgNP was studied on C. auratus using the comet assay and micronucleus frequency test. DNA damage was evaluated on peripheral erythrocytes sampled at different time intervals from the treatment; experiments showed no significant damages at doses below 12 ppm. Overall, this research pointed out that neem cake-fabricated AgNP are easy to produce, stable over time, and can be employed at low dosages to reduce populations of dengue vectors, with moderate detrimental effects on non-target mosquito natural enemies.

Fermentation process improvement of a Chinese traditional food: soybean residue cake.

PubMed

Yao, Yingzheng; Pan, Siyi; Wang, Kexing; Xu, Xiaoyun

2010-09-01

Fermentation process improvement of soybean residue cake, a Chinese traditional fermented food, and its physicochemical analysis during fermentation were studied. One of the dominant strains in the fermentation was isolated and identified as Mucor racemosus Fresenius. The fermentation process was improved by subsection fermentation. The crude protein content decreased from 19.95 ± 0.03% in the raw soybean residue to 16.85 ± 0.10% in the fermented products, and the formaldehyde nitrogen content increased from 0.068 ± 0.004% to 0.461 ± 0.022% in final fermented cakes. Hardness of samples significantly (P < 0.05) increased whereas springiness, cohesiveness, and resilience significantly (P < 0.05) decreased with increasing fermentation time, respectively. Microstructure observations showed obvious change of the surface of cake samples during the fermentation process. During the soybean processing, it will produce plenty of by-products, and the most part of them is soybean residue. The discarded soybean residue causes economic loss. Fortunately, we can obtain nutritious and delicious fermented soybean residue cakes by fermenting soybean residue as raw material.

Cyanide in the chemical arsenal of garlic mustard, Alliaria petiolata.

PubMed

Cipollini, Don; Gruner, Bill

2007-01-01

Cyanide production has been reported from over 2500 plant species, including some members of the Brassicaceae. We report that the important invasive plant, Alliaria petiolata, produces levels of cyanide in its tissues that can reach 100 ppm fresh weight (FW), a level considered toxic to many vertebrates. In a comparative study, levels of cyanide in leaves of young first-year plants were 25 times higher than in leaves of young Arabidopsis thaliana plants and over 150 times higher than in leaves of young Brassica kaber, B. rapa, and B. napus. In first-year plants, cyanide levels were highest in young leaves of seedlings and declined with leaf age on individual plants. Leaves of young plants infested with green peach aphids (Myzus persicae) produced just over half as much cyanide as leaves of healthy plants, suggesting that aphid feeding led to loss of cyanide from intact tissues before analysis, or that aphid feeding inhibited cyanide precursor production. In a developmental study, levels of cyanide in the youngest and oldest leaf of young garlic mustard plants were four times lower than in the youngest and oldest leaf of young Sorghum sudanense (cv. Cadan 97) plants, but cyanide levels did not decline in these leaves with plant age as in S. sudanense. Different populations of garlic mustard varied moderately in the constitutive and inducible expression of cyanide in leaves, but no populations studied were acyanogenic. Although cyanide production could result from breakdown products of glucosinolates, no cyanide was detected in vitro from decomposition of sinigrin, the major glucosinolate of garlic mustard. These studies indicate that cyanide produced from an as yet unidentified cyanogenic compound is a part of the battery of chemical defenses expressed by garlic mustard.

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.

PubMed

Min, Bockki; Lee, Seung Mi; Yoo, Sang-Ho; Inglett, George E; Lee, Suyong

2010-10-01

With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet-cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. When buckwheat flour was thermomechanically modified by steam jet-cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry.

Microbiological evaluation of chronic blepharitis among Iranian veterans exposed to mustard gas: a case-controlled study.

PubMed

Karimian, Farid; Zarei-Ghanavati, Siamak; A, Baradaran-Rafii; Jadidi, Khosrow; Lotfi-Kian, Alireza

2011-06-01

To evaluate the microbiological characteristics of eyelid margin flora in chronic blepharitis in mustard gas-exposed individuals and compare the results with those in age- and sex-matched unexposed people. In this comparative case series, 289 patients with ocular manifestations of mustard gas exposure (case) were evaluated for signs of chronic blepharitis. Additionally, microbiological evaluation of eyelid margins was conducted in these patients and compared with results of 100 unexposed patients with chronic blepharitis (control). One-hundred fifty (52.0%) of 289 mustard gas casualties had signs of chronic blepharitis. Microbiological evaluation revealed higher isolation rates of Staphylococcus epidermidis (78%) and Staphylococcus aureus (57%) in the case in comparison to control group (P < 0.01). Moreover, S. aureus isolated from the cases exhibited greater resistance to common antibiotics compared with control group. Fungi were isolated more frequent in the case compared with controls (30% vs. 4%, P < 0.01), with Cladosporium and Candida species being most common in the case group. Exposure to mustard gas seems to alter the microbiological flora of the eyelid margin. Staphylococcus spp., including antibiotic-resistant strains, and fungi were more frequently isolated in these patients. The relationship between microbial culture results and the severity of ocular surface manifestations in mustard gas-injured cases warrant further investigation.

Impact of potassium bromate and potassium iodate in a pound cake system.

PubMed

Wilderjans, Edith; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

2010-05-26

This study investigates the impact of the oxidants potassium bromate and potassium iodate (8, 16, 32, 64, and 128 micromol/g dry matter of egg white protein) on pound cake making. The impact of the oxidants on egg white characteristics was studied in a model system. Differential scanning calorimetry showed that the oxidants caused egg white to denature later. During heating in a rapid visco analyzer, the oxidants caused the free sulfhydryl (SH) group levels to decrease more intensively and over a smaller temperature range. The oxidants made the proteins more resistant to decreases in protein extractability in sodium dodecyl sulfate containing buffer during cake recipe mixing and less resistant to such decreases during cake baking. We assume that, during baking, the degree to which SH/disulfide exchange and SH oxidation can occur depends on the properties of the protein at the onset of the process. In our view, the prevention of extractability loss during mixing increased the availability of SH groups and caused more such loss during baking. During cooling, all cakes baked with added oxidants showed less collapse. On the basis of the presented data, we put forward that only those protein reactions that occur during baking contribute to the formation of a network that supports final cake structure and prevents collapse.

Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.

PubMed

Park, S H; Lim, H S; Hwang, S Y

2012-10-01

The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation.

Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.

PubMed

Jongsutjarittam, Nisachon; Charoenrein, Sanguansri

2013-09-12

This study aimed to improve the freeze-thawed cake properties by10-20% waxy rice flour (WRF) substitution for wheat flour (WF). Viscosity of WRF-substituted batters was lower; consequently, trapped air was less uniformly distributed than WF batter. After five freeze-thaw cycles, firmness and enthalpy of melting retrograded amylopectin of WF- and WRF-substituted cakes increased and the matrix surrounding the air pores from SEM images was denser than in fresh-baked cakes. Sensory evaluation showed an increase in firmness and a decrease in firmness acceptability of freeze-thawed cakes. However, freeze-thawed cake with WRF substitution had significantly less firmness, less dense matrix and more acceptability than WF cake. This could have been due to a low amylose content of WRF and the spread of ruptured waxy rice starch granules around swollen wheat starch granules as observed by CLSM. Thus, WRF could be used for WF substitution to improve the firmness in freeze-thawed cake. Copyright © 2013 Elsevier Ltd. All rights reserved.

Effect of sunflower cake supplementation on meat quality of indigenous goat genotypes of South Africa.

PubMed

Xazela, N M; Chimonyo, M; Muchenje, V; Marume, U

2012-01-01

The effect of four castrated goat genotypes and sunflower cake supplementation on goat meat quality was determined. Supplemented Boer (BOR) and Xhosa-Boer cross (XBC) goats had significantly higher (P<0.05) SLW and CDM than non-supplemented groups. The Xhosa lop-eared (XLE) and Nguni (NGN) goats had higher pH24 (P<0.05) than BOR and XBC goats. For each genotype, the sunflower cake supplemented and non-supplemented goats had similar a* values, except for the XLE goats. In the XLE goats, the a* values were lower in the sunflower cake supplemented goats. Sunflower cake supplemented BOR goats had higher L*values than their non-supplemented counterparts (P<0.05). The sunflower cake supplemented BOR and NGN goats also had higher b* values as compared to their non-supplemented counterparts. In comparison with the Boer goat, the XLE and NGN goats had lower CDM, L* and WBF values but generally had higher CL and a* values. Sunflower cake supplementation improved meat quality attributes of the goats. Copyright © 2011 Elsevier Ltd. All rights reserved.

Mustard vesicating agent-induced toxicity in the skin tissue and silibinin as a potential countermeasure.

PubMed

Tewari-Singh, Neera; Agarwal, Rajesh

2016-06-01

Exposure to the vesicating agents sulfur mustard (SM) and nitrogen mustard (NM) causes severe skin injury with delayed blistering. Depending upon the dose and time of their exposure, edema and erythema develop into blisters, ulceration, necrosis, desquamation, and pigmentation changes, which persist weeks and even years after exposure. Research advances have generated data that have started to explain the probable mechanism of action of vesicant-induced skin toxicity; however, despite these advances, effective and targeted therapies are still deficient. This review highlights studies on two SM analogs, 2-chloroethyl ethyl sulfide (CEES) and NM, and CEES- and NM-induced skin injury mouse models that have substantially added to the knowledge on the complex pathways involved in mustard vesicating agent-induced skin injury. Furthermore, employing these mouse models, studies under the National Institutes of Health Countermeasures Against Chemical Threats program have identified the flavanone silibinin as a novel therapeutic intervention with the potential to be developed as an effective countermeasure against skin injury following exposure to mustard vesicating agents. © 2016 New York Academy of Sciences.

Mustard vesicating agents–induced toxicity in the skin tissue and silibinin as a potential countermeasure

PubMed Central

Tewari-Singh, Neera; Agarwal, Rajesh

2016-01-01

Exposure to the vesicating agents sulfur mustard (SM) and nitrogen mustard (NM) causes severe skin injury with delayed blistering. Depending upon the dose and time of their exposure, edema and erythema develop into blisters, ulceration, necrosis, desquamation, and pigmentation changes, which persist weeks and even years after exposure. Research advances have generated data that have started to explain the probable mechanism of action of vesicant-induced skin toxicity; however, despite these advances, effective and targeted therapies are still deficient. This review highlights studies on two SM analogs, chloroethyl ethyl sulfide (CEES) and NM, and CEES- and NM-induced skin injury mouse models that have substantially added to the knowledge on the complex pathways involved in mustard vesicating agent–induced skin injury. Furthermore, employing these mouse models, studies under the National Institutes of Health Countermeasures Against Chemical Threats program have identified the flavanone silibinin as a novel therapeutic intervention with the potential to be developed as an effective countermeasure against skin injury following exposure to mustard vesicating agents. PMID:27326543

Antioxidant and biocidal activities of Carum nigrum (seed) essential oil, oleoresin, and their selected components.

PubMed

Singh, Gurdip; Marimuthu, Palanisamy; de Heluani, Carola S; Catalan, Cesar A N

2006-01-11

In the present study, chemical constituents of the essential oil and oleoresin of the seed from Carum nigrum obtained by hydrodistillation and Soxhlet extraction using acetone, respectively, have been studied by GC and GC-MS techniques. The major component was dillapiole (29.9%) followed by germacrene B (21.4%), beta-caryophyllene (7.8%), beta-selinene (7.1%), and nothoapiole (5.8%) along with many other components in minor amounts. Seventeen components were identified in the oleoresin (Table 2) with dillapiole as a major component (30.7%). It also contains thymol (19.1%), nothoapiole (15.2.3%), and gamma-elemene (8.0%). The antioxidant activity of both the essential oil and oleoresin was evaluated in mustard oil by monitoring peroxide, thiobarbituric acid, and total carbonyl and p-anisidine values of the oil substrate. The results showed that both the essential oil and oleoresin were able to reduce the oxidation rate of the mustard oil in the accelerated condition at 60 degrees C in comparison with synthetic antioxidants such as butylated hydroxyanisole and butylated hydroxytoluene at 0.02%. In addition, individual antioxidant assays such as linoleic acid assay, DPPH scavenging activity, reducing power, hydroxyl radical scavenging, and chelating effects have been used. The C. nigrum seed essential oil exhibited complete inhibition against Bacillus cereus and Pseudomonas aeruginosa at 2000 and 3000 ppm, respectively, by agar well diffusion method. Antifungal activity was determined against a panel of foodborne fungi such as Aspergillus niger, Penicillium purpurogenum, Penicillium madriti, Acrophialophora fusispora, Penicillium viridicatum, and Aspergillus flavus. The fruit essential oil showed 100% mycelial zone inhibition against P. purpurogenum and A. fusispora at 3000 ppm in the poison food method. Hence, both oil and oleoresin could be used as an additive in food and pharmaceutical preparations after screening.

Nucleophilic substitution by grignard reagents on sulfur mustards.

PubMed

Converso, Antonella; Saaidi, Pierre-Loïc; Sharpless, K Barry; Finn, M G

2004-10-15

With proper activation of the leaving group, sulfur mustards react with Grignard reagents with neighboring group participation of the sulfur atom. 2,6-Dichloro-9-thiabicyclo[3.3.1]nonane is especially useful in this regard, providing clean reactivity with organomagnesium nucleophiles on a topologically constrained scaffold.

Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians.

PubMed

Lin, Muyang; Tay, Siang Hong; Yang, Hongshun; Yang, Bao; Li, Hongliang

2017-08-15

To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, were evaluated. Replacing eggs with a soy protein isolate and 1% mono-, di-glycerides yielded a similar specific volume, specific gravity, firmness and moisture content (1.92 vs. 2.08cm 3 /g, 0.95 vs. 1.03, 319.8 vs. 376.1g, and 28.03% vs. 29.01%, respectively) compared with the traditional cakes baked with eggs. Structurally, this formulation comprised dominant gliadin aggregates in the size range of 100-200nm and glutenin networking structures containing fewer but larger porosities. The results suggest that a mixture of soybean proteins and emulsifier is a promising substitute for eggs in cakes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Dose-response study of topical allyl isothiocyanate (mustard oil) as a human surrogate model of pain, hyperalgesia, and neurogenic inflammation.

PubMed

Andersen, Hjalte H; Lo Vecchio, Silvia; Gazerani, Parisa; Arendt-Nielsen, Lars

2017-09-01

Despite being a ubiquitous animal pain model, the natural TRPA1-agonist allyl isothiocyanate (AITC, also known as "mustard oil") has only been sparsely investigated as a potential human surrogate model of pain, sensitization, and neurogenic inflammation. Its dose-response as an algogenic, sensitizing irritant remains to be elucidated in human skin. Three concentrations of AITC (10%, 50%, and 90%) and vehicle (paraffin) were applied for 5 minutes to 3 × 3 cm areas on the volar forearms in 14 healthy volunteers, and evoked pain intensity (visual analog scale 0-100 mm) and pain quality were assessed. In addition, a comprehensive battery of quantitative sensory tests was conducted, including assessment of mechanical and thermal sensitivity. Neurogenic inflammation was quantified using full-field laser perfusion imaging. Erythema and hyperpigmentation were assessed before, immediately after, and ≈64 hours after AITC exposure. AITC induced significant dose-dependent, moderate-to-severe spontaneous burning pain, mechanical and heat hyperalgesia, and dynamic mechanical allodynia (P < 0.05). No significant differences in induced pain hypersensitivity were observed between the 50% and 90% AITC concentrations. Acute and prolonged inflammation was evoked by all concentrations, and assessments by full-field laser perfusion imaging demonstrated a significant dose-dependent increase with a ceiling effect from 50% to 90%. Topical AITC application produces pain and somatosensory sensitization in a dose-dependent manner with optimal concentrations recommended to be >10% and ≤50%. The model is translatable to humans and could be useful in pharmacological proof-of-concept studies of TRPA1-antagonists, analgesics, and anti-inflammatory compounds or for exploratory clinical purposes, eg, loss- or gain-of-function in peripheral neuropathies.

The Quality of Life of Mustard Gas Victims: A Systematic Review

PubMed Central

Satkin, Mojtaba; Ghanei, Mostafa; Allahverdi, Sahar; Elikaei, Mahdi

2017-01-01

Background: Today, a host of veterans who were exposed to mustard gas suffer from substantially poor quality of life (QoL). However, factors that influence these patients’ QoL have not been yet scrutinized. QoL is deemed as a crucial construct that demands careful attention during evaluation as well as intervention. The present study aimed to delve into the physical, mental, and social factors that affect the QoL of mustard gas victims. Materials and Methods: All the physical, mental, and social parameters that influence the QoL of mustard gas victims were scrutinized through a systematic review. We searched for Persian and English scientific databases, i.e., PubMed, Scopus, and Google Scholar, and national databanks, namely SID, IranMedex, and Magiran to identify studies related to chemical victims conducted up to the end of 2015. Next, the quality of 21 articles and studies were assessed using the checklist of the National Institute of Health (NIH), and subsequently, 13 articles were selected for the stages of data extraction and analysis. Results: Findings revealed that, among the physical factors, coexistence of several medical conditions caused by chemical injury and the severity of the chemical injury had the greatest impact on the QoL of chemically injured veterans. Besides, suffering from psychological and neurological disorders, along with educational level and employment status, were the most influential psychosocial parameters that influenced veterans’ QoL. Conclusion: The review conducted herein identified the physical and psychosocial factors affecting the QoL of mustard gas victims. In fact, it is the first to present a large collection of descriptive information on QoL contributors in a systematic and orderly fashion. PMID:29308076

Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.

PubMed

Sae-Eaw, A; Chompreeda, P; Prinyawiwatkul, W; Haruthaithanasan, V; Suwonsichon, T; Saidu, J E; Xu, Z

2007-03-01

This study evaluated consumer acceptance and purchase intent of nonwheat butter cake formulations prepared with Thai jasmine rice flour. Three nonwheat rice butter cakes were prepared with varying amounts of powdered emulsifier (propylene glycol ester:diacetyl tartaric acid ester of monoglyceride, 8:2) at 0% (product A), 7.5% (product B), and 15% (product C) of the margarine content (15%) in the cake formulation. A commercial wheat-based butter cake served as the control. Consumers (n= 400) evaluated acceptability of 9 sensory attributes using a 9-point hedonic scale. Overall acceptance and purchase intent were determined with a binomial (yes/no) scale. At least 81% of consumers accepted products B and C, of which 42.1% and 47%, respectively, would purchase the products if commercially available. Product A was neither liked nor disliked with an overall liking score of 5.39. The butter cake products were differentiated by textural acceptability (overall texture, softness, and moistness) with a canonical correlation of 0.71 to 0.79. Overall liking and taste influenced overall acceptance and purchase intent. Odor influenced purchase intent (P= 0.0014), but not overall acceptance. The odds ratio of overall liking was 3.462 for purchase intent, indicating the probability of the product being purchased is 3.462 times higher (than not being purchased, P < 0.0001) with every 1-unit increase of the overall liking score. Based on the logit model, overall acceptance and purchase intent could be predicted with 89.3% and 83.3% accuracy, respectively. The study demonstrated feasibility of completely substituting wheat flour with Thai jasmine rice flour for production of butter cake products acceptable to American consumers.

Vascular Hyperpermeability Response in Animals Systemically Exposed to Arsenic.

PubMed

Chen, Shih-Chieh; Chang, Chao-Yuah; Lin, Ming-Lu

2018-01-01

The mechanisms underlying cardiovascular diseases induced by chronic exposure to arsenic remain unclarified. The objectives of this study were to investigate whether increased vascular leakage is induced by inflammatory mustard oil in mice systemically exposed to various doses of arsenic and whether an increased vascular leakage response is still present in arsenic-fed mice after arsenic discontinuation for 2 or 6 months. ICR mice were fed water or various doses of sodium arsenite (10, 15, or 20 mg/kg/day; 5 days/week) for 8 weeks. In separate experiments, the mice were treated with sodium arsenite (20 mg/kg) for 2 or 8 weeks, followed by arsenic discontinuation for 2 or 6 months. Vascular permeability to inflammatory mustard oil was quantified using Evans blue (EB) techniques. Both arsenic-exposed and water-fed (control) mice displayed similar basal levels of EB leakage in the ears brushed with mineral oil, a vehicle of mustard oil. The levels of EB leakage induced by mustard oil in the arsenic groups fed with sodium arsenite (10 or 15 mg/kg) were similar to those of water-fed mice. However, increased levels of EB leakage in response to mustard oil stimulation were significantly higher in mice treated with sodium arsenite (20 mg/kg; high dose) than in arsenic-fed (10 or 15 mg/kg; low and middle doses) or control mice. After arsenic discontinuation for 2 or 6 months, mustard oil-induced vascular EB leakage in arsenic-fed (20 mg/kg) mice was similar to that in control mice. Dramatic increases in mustard oil-induced vascular leakage were only present in mice systemically exposed to the high arsenic dose, indicating the synergistic effects of the high arsenic dose and mustard oil.

Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.

PubMed

Levent, Hacer; Bilgiçli, Nermin

2011-11-01

In the present study, the effect of debittered lupin flour (LF) and whole buckwheat flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice flour mixture (1:1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P < 0.05) especially in potassium and magnesium contents of the gluten-free cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively.

Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate

PubMed Central

Kim, Cheon-Jei; Hwang, Ko-Eun; Song, Dong-Heon; Jeong, Tae-Jun; Kim, Hyun-Wook

2015-01-01

The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products. PMID:26761874

Efficacy evaluation of a commercial neem cake for control of Haematobia irritans on Nelore cattle.

PubMed

Chagas, Ana Carolina de Souza; Oliveira, Márcia Cristina de Sena; Giglioti, Rodrigo; Calura, Fernando Henrique; Ferrenzini, Jenifer; Forim, Moacir Rossi; Barros, Antonio Thadeu Medeiros de

2010-01-01

Much attention has been given to the development of botanical insecticides to provide effective natural control of cattle ectoparasites without harming animals, consumers, and environment. This study evaluated the efficacy of a commercial neem cake in controlling Haematobia irritans infestation on cattle. The study was conducted at the Embrapa Southeast Cattle Research Center (CPPSE), in São Carlos, SP, Brazil, from April to July 2008. The neem cake mixed in mineral salt in a 2% concentration was provided to 20 Nelore cows during nine weeks and had its efficacy evaluated by comparison of the infestation level against a control group. Fly infestations were recorded weekly by digital photographs of each animal from both groups and the number of flies was later counted in a computer-assisted image analyzer. Quantification of neem cake components by high-performance liquid chromatography revealed the presence of azadirachtin (421 mg.kg(-1)) and 3-tigloyl-azadirachtol (151 mg.kg(-1)) in the tested neem cake. Addition of the 2% neem cake reduced mineral salt intake in about 22%. The 2% neem cake treatment failed to reduce horn fly infestations on cattle during the 9-week study period.

Vermicomposting of a lignocellulosic waste from olive oil industry: a pilot scale study.

PubMed

Benítez, E; Sainz, H; Melgar, R; Nogales, R

2002-04-01

The vermicomposting with Eisenia andrei of dry olive cake, a lignocellulosic waste produced during the extraction of olive oil, either alone or mixed with municipal biosolids, was studied in a nine-month pilot scale experiment. Number and biomass of earthworms and enzyme activities were periodically monitored and relevant properties of the final products were determined. In the assayed substrates, the total biomass of earthworms increased at the end of the experimental period between 9 and 12-fold respectively in comparison with the earthworm biomass initially inoculated. The increase in hydrolytic enzymes and overall microbial activity during the vermicomposting process indicated the biodegradation of the olive cake and resulted in the disappearance of the initial phytotoxicity of the substrate. However, the recalcitrant lignocellulosic nature of the dry olive cake prevented suitable humification during the vermicomposting process. For this reason, in addition to organic amendments, other management procedures should be considered.

Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.

PubMed

Ozkahraman, Betul Canan; Sumnu, Gulum; Sahin, Serpil

2016-03-01

The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change and lower hardness values than conventionally baked cakes. Larger pores were observed in MW-IR baked cakes according to scanning electron microscope (SEM) images. Pea flour giving the hardest structure, lowest specific volume and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea flour containing cakes had the softest structure and highest specific volume showing that lentil and chickpea flour can be used to produce functional cakes.

Skin hydration and transepidermal water loss in patients with a history of sulfur mustard contact: a case-control study.

PubMed

Davoudi, Seyyed Masoud; Keshavarz, Saeed; Sadr, Bardia; Shohrati, Majid; Naghizadeh, Mohammad Mehdi; Farsinejad, Khalil; Rashighi-Firouzabadi, Mehdi; Zartab, Hamed; Firooz, Alireza

2009-08-01

Skin lesions are among the most common complications of contact with sulfur mustard. This study was aimed to measure skin water content and transepidermal water loss (TEWL) in patients with a history of sulfur mustard contact. Three hundred ten male participants were included in this study: 87 (28.1%) sulfur mustard-exposed patients with current skin lesions (group 1), 71 (22.9%) sulfur mustard-exposed patients without skin lesions (group 2), 78 (25.2%) patients with dermatitis (group 3) and 74 (23.8%) normal controls (group 4) The water content and TEWL of skin was measured at four different locations of the body: forehead, suprasternal, palm and dorsum of hand. Nonparametric statistical tests (Kruskal-Wallis) were used to compare the four groups, and P < 0.05 was considered statistically significant. The mean age of participants were 44.0 +/- 6.7, 41.9 +/- 5.9, 43.8 +/- 9.3 and 44.8 +/- 8.9 years in groups 1 to 4, respectively (P = 0.146). Xerosis, post-lesional hyperpigmentation and lichenification were significantly more common in either sulfur mustard-exposed participants or non-exposed participants with dermatitis (P < 0.05). Skin hydration was higher in subjects with sulfur mustard contact than in non-injured participants (P < 0.05) in the dorsum and palm of hands and forehead. TEWL was significantly higher in participants only in suprasternal area and dorsum of hand. Contact with sulfur mustard agent can alter biophysical properties of the skin--especially the function of stratum corneum as a barrier to water loss-several years after exposure.

Effects of suspended titanium dioxide nanoparticles on cake layer formation in submerged membrane bioreactor.

PubMed

Zhou, Lijie; Zhang, Zhiqiang; Xia, Siqing; Jiang, Wei; Ye, Biao; Xu, Xiaoyin; Gu, Zaoli; Guo, Wenshan; Ngo, Huu-Hao; Meng, Xiangzhou; Fan, Jinhong; Zhao, Jianfu

2014-01-01

Effects of the suspended titanium dioxide nanoparticles (TiO2 NPs, 50 mg/L) on the cake layer formation in a submerged MBR were systematically investigated. With nanometer sizes, TiO2 NPs were found to aggravate membrane pore blocking but postpone cake layer fouling. TiO2 NPs showed obvious effects on the structure and the distribution of the organic and the inorganic compounds in cake layer. Concentrations of fatty acids and cholesterol in the cake layer increased due to the acute response of bacteria to the toxicity of TiO2 NPs. Line-analysis and dot map of energy-dispersive X-ray were also carried out. Since TiO2 NPs inhibited the interactions between the inorganic and the organic compounds, the inorganic compounds (especially SiO2) were prevented from depositing onto the membrane surface. Thus, the postponed cake layer fouling was due to the changing features of the complexes on the membrane surface caused by TiO2 NPs. Copyright © 2013 Elsevier Ltd. All rights reserved.

Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery products.

PubMed

Chavan, J K; Shinde, V S; Kadam, S S

1991-07-01

Expeller pressed partially defatted peanut cake obtained from skin-free kernels was used as graded supplements in the preparation of breads, sweet buns, cupcakes and yeast-raised doughnuts. Incorporation of cake meal lowered the specific volume and sensory properties, but improved the fresh weight, water holding capacity and protein content of the products. The products containing 10% peanut cake meal were found to be acceptable.

Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.

PubMed

Majzoobi, Mahsa; Mohammadi, Mahshid; Mesbahi, Gholamreza; Farahnaky, Asgar

2018-02-20

Cake is a popular food around the world, however, it is considered as unhealthy due to its high fat and sucrose content. To satisfy customers' demand for a low fat and sucrose cake, in this research both sucrose and fat content of the cake were reduced by using rebaudioside A (Reb A; as a natural sucrose replacer) and inulin (as a natural fat replacer) at 0%, 25%, 50%, 75%, and 100%. The water content of different formulation was adjusted to obtain a constant batter viscosity similar to the control (3,757 cP). By reducing sucrose and fat content up to 50%, water activity increased and the cakes became more asymmetrical. However, other physical properties including baking weight loss, height, volume, crust color, and texture were similar to those of the control. Higher levels of replacement (75% and 100%) resulted in remarkable loss of different quality attributes. These samples showed higher water activity and baking loss, lower volume, harder texture, darker color, and highly asymmetrical shape. Thus, successful reduction of both fat and sucrose in cakes is possible by using inulin and Reb A at replacement levels no more than 50%. Customers' demand for healthy and yet tasty and high-quality foods is increasing around the world. Therefore, finding applicable and safe methods to produce such products is of great interest in the food manufacturing to satisfy customers. Health conscious customers avoid consumption of cakes because it contains high sucrose and fat content. Many studies have been performed to reduce either fat or sucrose content, while a few studies are available to show the reduction of both fat and sucrose in the same product. This study indicates the results of an applicable method to reduce fat and sucrose content of cakes simultaneously. Using rebaudioside A (as a natural sucrose replacer) and inulin (as a natural fat replacer) up to 50% of sucrose and fat content of cakes were reduced and the resulting cake had very similar physical properties to

Extraction, composition and functional properties of pennycress (Thlaspi arvense L.) press cake protein

USDA-ARS?s Scientific Manuscript database

This study compared two methods for extracting the protein in pennycress (Thlaspi arvense L.) press cake and determined the composition and functional properties of the protein products. Proteins in pennycress press cake were extracted by using the conventional alkali solubilization-acid precipitati...

Puffing of okara/rice blends using a rice cake machine.

PubMed

Xie, M; Huff, H; Hsieh, F; Mustapha, A

2008-10-01

Okara is the insoluble byproduct of soymilk and tofu manufactures. It is cheap, high in nutrients, and possesses great potential to be applied to functional human foods. In this study, a puffed okara/rice cake product was developed with blends of okara pellets and parboiled rice. Consumer preference and acceptance tests were conducted for the product. Okara pellets were prepared by grinding the strands obtained from extruding a mixture of dried okara and rice flour (3:2, w/w) with a twin-screw extruder. Okara pellets and parboiled rice were blended in 4 ratios, 90:10, 70:30, 40:60, and 0:100 (w/w), and tempered to 14% and 17% moisture. The blends were puffed at 221, 232, and 243 degrees C for 4, 5, or 6 s. The okara/rice cakes were evaluated for specific volume (SPV), texture, color, and percent weight loss after tumbling. Overall, the decrease in okara content and increase in moisture, heating temperature and time led to greater specific volume (SPV) and hardness, lighter color, and lower percent weight loss after tumbling. The consumer tests indicated that the okara/rice cake containing 70% okara pellets was preferred and the 90% one was liked the least. The possible drivers of liking for the puffed okara/rice cakes could be the okara content, hardness, SPV, bright color, and percent weight loss after tumbling.

In vitro utilization of lime treated olive cake as a component of complete feed for small ruminants.

PubMed

Ishfaq, A; Sharma, R K; Rastogi, A; Malla, B A; Farooq, J

2015-01-01

The current in vitro study was carried out to determine the chemical composition and inclusion level of lime treated olive cake on acid detergent fiber (ADF) replacement basis in adult male goats. Crude olive cake was collected and evaluated for proximate composition and protein fractionation. It was treated with 6% lime and incubated for 1 week under room temperature in 2 kg sealed polythene bags and was evaluated for proximate composition after incubation. Different isonitrogenous complete diets containing 0-50% of lime treated olive cake on ADF replacement basis were formulated as per the requirement of adult male goats. In ADF replacement, fiber and concentrate sources were replaced by lime treated olive cake by replacing the 0-50% ADF percentage of the total 40% ADF value of complete feed. The formulated complete diets were tested for in vitro degradation parameters. Treatment of olive cake with 6% slaked lime increased availability of cellulose and alleviated digestibility depression caused by high ether extract percentage. Organic matter, nitrogen free extract, ADF and neutral detergent fiber were significantly lowered by lime treatment of olive cake. The cornell net carbohydrate and protein system analysis showed that non-degradable protein represented by acid detergent insoluble nitrogen (ADIN) was 21.71% whereas the non-available protein represented by neutral detergent insoluble nitrogen (NDIN) was 38.86% in crude olive cake. The in vitro dry matter degradation (IVDMD) values were comparable at all replacement levels. However, a point of inflection was observed at 40% ADF replacement level, which was supported by truly degradable organic matter (TDOM), microbial biomass production (MBP), efficiency of MBP and partitioning factor values (PF). In our study, we concluded that there is comparable difference in composition of Indian olive cake when compared with European olive cake. The most important finding was that about 78% of nitrogen present in Indian

Factors causing PAC cake fouling in PAC-MF (powdered activated carbon-microfiltration) water treatment systems.

PubMed

Zhao, P; Takizawa, S; Katayama, H; Ohgaki, S

2005-01-01

Two pilot-scale powdered activated carbon-microfiltration (PAC-MF) reactors were operated using river water pretreated by a biofilter. A high permeate flux (4 m/d) was maintained in two reactors with different particle sizes of PAC. High concentration (20 g/L) in the PAC adsorption zone demonstrated 60-80% of organic removal rates. Analysis on the PAC cake fouling demonstrated that attached metal ions play more important role than organic matter attached on PAC to the increase of PAC cake resistance. Effects of factors which may cause PAC cake fouling in PAC-MF process were investigated and evaluated by batch experiments, further revealing that small particulates and metal ions in raw water impose prominent influence on the PAC cake layer formation. Fe (II) precipitates after being oxidized to Fe (III) during PAC adsorption and thus Fe(ll) colloids display more significant effect than other metal ions. At a high flux, PAC cake layer demonstrated a higher resistance with larger PAC due to association among colloids, metals and PAC particles, and easy migration of small particles in raw water into the void space in the PAC cake layer. Larger PAC possesses much more non-uniform particle size distribution and larger void space, making it easier for small colloids to migrate into the voids and for metal ions to associate with PAC particles by bridge effect, hence speeding up and intensifying the of PAC cake fouling on membrane surface.

Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat.

PubMed

Andrade, Francisca Joyce E T; de Albuquerque, Priscilla B S; de Seixas, José Roberto P C; Feitoza, George S; Barros Júnior, Wilson; Vicente, António A; Carneiro-da-Cunha, Maria das Graças

2018-04-25

Here we have proposed to evaluate potential replacers of fat in sponge cake formulations. Our investigation consisted initially of monitoring the physical-chemical changes in sponge cake batters caused by gradually replacing the vegetable fat/margarine of a control sample (standard sponge cake recipe) with galactomannan extracted from the seeds of Cassia grandis. Several samples were prepared where a 100% concentration of vegetable fat was substituted with galactomannan in different concentrations. We then compared both microscopic and macroscopic characteristics of pure fat cake batter formulations and formulations with controlled fat/galactomannan mixtures. At this first stage, rheometry and optical microscopy were employed to characterize the rheological features and air bubble distribution in the batters. In the second stage, the effects of fat substitution with galactomannan, now for the final baked cakes, were also monitored. Scanning electron microscopy (SEM) and standard sensorial tests were performed in order to correlate the final color, texture, and taste characteristics of the final sponge cake and those characteristics obtained initially for the batter. According to the statistical analysis of the data, a 75% fat replacement with galactomannan at only 1.0% concentration was achieved, while successfully maintaining surface microstructure, sensory acceptance, and rheological behavior similar to the original formulation containing only fat. Regarding vegetable fat substitution with galactomannan, our results allow us to conclude that rheometry and bubble distribution tests on the initial batters are useful indicators of the final cake quality.

Cake: a bioinformatics pipeline for the integrated analysis of somatic variants in cancer genomes

PubMed Central

Rashid, Mamunur; Robles-Espinoza, Carla Daniela; Rust, Alistair G.; Adams, David J.

2013-01-01

Summary: We have developed Cake, a bioinformatics software pipeline that integrates four publicly available somatic variant-calling algorithms to identify single nucleotide variants with higher sensitivity and accuracy than any one algorithm alone. Cake can be run on a high-performance computer cluster or used as a stand-alone application. Availabilty: Cake is open-source and is available from http://cakesomatic.sourceforge.net/ Contact: da1@sanger.ac.uk Supplementary Information: Supplementary data are available at Bioinformatics online. PMID:23803469

[Investigation of the effect of oil and flour from wheat germ meal on lipid metabolism of students and teachers of the university].

PubMed

Rodionova, N S; Isaev, V A; Vishnyakov, A B; Popov, E S; Safonova, N V; Srorublyovtsev, S A

2016-01-01

The results of investigation of alimentary correction of lipid metabolism under the admin­istration of processed products from wheat germ - oil (with the content of policosanol at least 1.5-8.0 mg/100 g, vitamin E - 180-200 mg/100 g, PUFA - 60-65%) and cake flour (with the content of protein - 30-35%, oil with analogue composition -5-7%, digestible carbohydrates - 45-47%, fiber - 18-26%, vitamins B1, B3, B6, B9, E, PP, minerals and trace elements - Zn, Mn, K, Fe, Se, P) are presented. Volunteers among teachers and students of the university aged 16 to 65 years daily consumed wheat germ oil obtained by cold pressing in an amount of 3.5 g, regardless of the meal within 30 days. Then a part of them (30 persons) consumed daily 50 g of oil cake obtained after pressing oil, which provided the intake of the same amount of oil (3.5 g). Lipid metabolism param­eters were monitored in experiment participants before receiving the processed products of wheat germ, after germ meal intake and beyond 30 and 60 days after consumption of wheat germ. Data analysis was carried out on three age groups: 16-24, 25-44 and 45- 65 years. All participants of the experiment showed a reduction in total cholesterol level by 6-8%, increasing the concentration of HDL cholesterol by 3-24%, lowering LDL cholesterol concentrations by 4-21%, reduction of triglyceride concentration by 12-24%, a positive correction of atherogenic factor values by for 10-25%. Prolonged action of the investigated foods was established: lipid metabolism parameters in the tested group were better than in the control group after 30 days of intake discontinuation of oil or wheat germ flour, the positive adjustment effect disappeared 60 days after consuming the products. The findings demonstrate a positive effect on the normalization of lipid metabolism when cake flour of wheat germ was administered in daily food ration, similar to the effect of oil intake, which is important for the prevention of cardiovascular diseases

Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.

PubMed

Abhay Kumar, N; Prasada Rao, U J S; Jeyarani, T; Indrani, D

2017-10-01

The effect of defatted soya flour (DS), flax seed powder (FS) in combination (DSFS) with emulsifiers such as glycerol monostearate, GMS (DSFSG) and sodium stearoyl-2-lactylate, SSL (DSFSS) on the rheological, physico-sensory, protein subunit composition by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), fatty acid profile, and nutritional characteristics of eggless cake was studied. Use of DSFS, DSFSG, and DSFSS increased the amylograph peak viscosity, hot and cold paste viscosities similar to the egg. Addition of DSFS, DSFSG, and DSFSS increased viscosity of eggless cake batter; cake volume and the overall quality score (OQS) of eggless cake. Among these, highest improvement in OQS was brought about by DSFSG. According to SDS-PAGE results, the improvement by DSFSG is due to crosslinking of wheat-soya-flax proteins similar to wheat-egg proteins crosslinking. The eggless cake with DSFSG was found to be rich in omega-3-fatty acid as it contained 0.6% of linolenic acid compared to 0.1% each of cake with egg and eggless cake. As eggs are significant source of cholesterol, there has been an increased interest in search of ingredients that can replace egg in cakes. Hence, recent trend in the baking industry is to produce eggless cake using a combination of different ingredients and additives. However, there is no scientific information on the interaction of non-egg protein with wheat protein in building up the structure and also to improve the nutritional quality with respect to protein and fatty acids profiles of eggless cake. The information generated on the use of combination of defatted soya flour and flax seed along with emulsifiers will be helpful for the commercial manufacture of omega-3-fatty acid rich eggless cake with desired quality attributes. © 2017 Wiley Periodicals, Inc.

Phytase production by solid-state fermentation of groundnut oil cake by Aspergillus niger: A bioprocess optimization study for animal feedstock applications.

PubMed

Buddhiwant, Priyanka; Bhavsar, Kavita; Kumar, V Ravi; Khire, Jayant M

2016-08-17

This investigation deals with the use of agro-industrial waste, namely groundnut oil cake (GOC), for phytase production by the fungi Aspergillus niger NCIM 563. Plackett-Burman design (PBD) was used to evaluate the effect of 11 process variables and studies here showed that phytase production was significantly influenced by glucose, dextrin, distilled water, and MgSO4 · 7H2O. The use of response surface methodology (RSM) by Box-Behnken design (BBD) of experiments further enhanced the production by a remarkable 36.67-fold from the original finding of 15 IU/gds (grams of dry substrate) to 550 IU/gds. This is the highest solid-state fermentation (SSF) phytase production reported when compared to other microorganisms and in fact betters the best known by a factor of 2. Experiments carried out using dried fermented koji for phosphorus and mineral release and also thermal stability have shown the phytase to be as efficient as the liquid enzyme extract. Also, the enzyme, while exhibiting optimal activity under acidic conditions, was found to have significant activity in a broad range of pH values (1.5-6.5). The studies suggest the suitability of the koji supplemented with phytase produced in an SSF process by the "generally regarded as safe" (GRAS) microorganism A. niger as a cost-effective value-added livestock feed when compared to that obtained by submerged fermentation (SmF).

Signaling Molecules in Sulfur Mustard-Induced Cutaneous Injury

DTIC Science & Technology

2007-11-27

vesicant vapors into human skin. J Gen Physiol. 1946;29:441–69. 11. Sabourin CL, Petrali JP, Casillas RP. Alterations in inflammatory cytokine gene...expression in sulfur mustard-exposed mouse skin. J Biochem Mol Toxicol. 2000;14(6):291–302. 12. Sabourin CL, Danne MM, Buxton KL, Casillas RP, Schlager

Importance of consumer perceptions in fiber-enriched food products. A case study with sponge cakes.

PubMed

Tarrega, Amparo; Quiles, Amparo; Morell, Pere; Fiszman, Susana; Hernando, Isabel

2017-02-22

Sponge cakes enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied. Profiling of the different cakes was carried out, first using a check-all-that-apply (CATA) question then evaluating the consumers' likings using a hedonic scale. The consumers also completed a nutrition knowledge (NK) questionnaire that was used to classify them according to their NK level. The instrumental texture of the cakes was evaluated by the texture profile analysis (TPA) method. The consumers' response was not linked to their NK level, but it mainly depended on the importance they gave to the cakes' distinctive sensory characteristics. In general, liking increased for samples considered easy to chew, spongy, soft and sweet, and decreased for samples perceived as tasteless, dry or having a fruity or an odd flavor. The sponge cakes containing maltodextrin or wheat fiber, which mostly resembled a conventional cake, were the most liked in general. Those containing the other three fibers were rejected by part of the consumers, for being tasteless in the case of potato plus Plantago ovata fiber, for being dry and doughy in the case of apple fiber and for having an odd flavor in the case of blackcurrant fiber.

Childhood physical abnormalities following paternal exposure to sulfur mustard gas in Iran: a case-control study

PubMed Central

2010-01-01

Background Mustard gas, a known chemical weapon, was used during the Iran-Iraq war of 1980-1988. We aimed to determine if exposure to mustard gas among men was significantly associated with abnormalities and disorders among progenies. Methods Using a case-control design, we identified all progenies of Sardasht men (exposed group, n = 498), who were born at least nine months after the exposure, compared to age-matched controls in Rabat, a nearby city (non-exposed group, n = 689). We conducted a thorough medical history, physical examination, and appropriate paraclinical studies to detect any physical abnormality and/or disorder. Given the presence of correlated data, we applied Generalized Estimating Equation (GEE) multivariable models to determine associations. Results The overall frequency of detected physical abnormalities and disorders was significantly higher in the exposed group (19% vs. 11%, Odds Ratio [OR] 1.93, 95% Confidence Interval [CI], 1.37-2.72, P = 0.0002). This was consistent across sexes. Congenital anomalies (OR 3.54, 95% CI, 1.58-7.93, P = 0.002) and asthma (OR, 3.12, 95% CI, 1.43-6.80, P = 0.004) were most commonly associated with exposure. No single abnormality was associated with paternal exposure to mustard gas. Conclusion Our study demonstrates a generational effect of exposure to mustard gas. The lasting effects of mustard gas exposure in parents effects fertility and may impact child health and development in the long-term. PMID:20630096

Utilisation of preharvest dropped apple peels as a flour substitute for a lower glycaemic index and higher fibre cake.

PubMed

Jun, Yujin; Bae, In Young; Lee, Suyong; Lee, Hyeon Gyu

2014-02-01

Fibre-enriched materials (FEMs) obtained from preharvest dropped apple peels were utilised as a source of dietary fibre in baked cakes and their effects on the textural/nutritional qualities and starch digestibility (glucose release behaviour, starch digestion fraction, predicted glycaemic index) of the cakes were evaluated. When FEMs were incorporated into the cake formulation (3 g and 6 g of dietary fibre per serving (100 g)), the volume of the cakes seemed to be reduced and their texture become harder. However, 3 g of FEMs did not degrade the cake qualities. The use of FEMs in cakes significantly reduced the levels of rapidly digestible starch and slowly digestible starch, while the levels of resistant starch increased. Additionally, the cake samples prepared with FEMs exhibited a lower predicted glycaemic index. This study may give rise to multi-functional bakery products with acceptable quality and low glycaemic index.

Long-term toxicity and carcinogenicity studies of cake made from chlorinated flour. 1. Studies in rats.

PubMed

Fisher, N; Hutchinson, J B; Berry, R; Hardy, J; Ginocchio, A V

1983-08-01

Wistar rats were fed for 104 wk on cake-based diets in which the cake, prepared from unchlorinated flour, or flour treated with 1250 or 2500 ppm chlorine, formed 79% of the diet on a 12.6% moisture basis. A fourth group was fed stock diet 41B. No differences in appearance, health, behaviour or mortalities attributable to the flour treatment were observed. Female but not male mortalities were significantly higher for cake-fed rats than for those fed diet 41B. Dose-related haematological effects were seen at various stages in cake-fed rats. Dose-related increases in plasma alanine and aspartate aminotransferases were noted at 12 months in males but not in females, for whom all the values were elevated. A dose-related diminution in blood sugar at 12 months was seen only in females. A dose-related increase in urinary aspartate aminotransferase was seen only in males. Urinary N-acetylglucosaminidase activity per mg creatinine did not differ significantly between groups. At post mortem a dose-related reduction in spleen weight was found in the females only. The lesions found were those expected in ageing rats, but were observed earlier in rats fed cake. Glomerulonephrosis affected rats fed cake more than those fed diet 41B. Cake diets promoted nephrocalcinosis, unrelated to flour treatment. Increased splenic haematopoiesis occurred in about half of the females in the cake diet groups but less frequently in males or in rats fed diet 41B. Tumours were mainly chromophobe adenomas of the pituitary, common in rats. Insulomas were seen in two males in each of the groups fed on cake made from chlorinated flour, but an earlier form of this tumour was found in all cake groups and its incidence is thus regarded as unrelated to the flour treatment. The incidence of tumours of the reticuloendothelial system was not related to flour treatment. Covalent chlorine concentrations in the perirenal fat of the cake-fed rats were correlated with treatment levels, with values of 50-912 ppm in

Prediction during language processing is a piece of cake--but only for skilled producers.

PubMed

Mani, Nivedita; Huettig, Falk

2012-08-01

Are there individual differences in children's prediction of upcoming linguistic input and what do these differences reflect? Using a variant of the preferential looking paradigm (Golinkoff, Hirsh-Pasek, Cauley, & Gordon, 1987), we found that, upon hearing a sentence like, "The boy eats a big cake," 2-year-olds fixate edible objects in a visual scene (a cake) soon after they hear the semantically constraining verb eats and prior to hearing the word cake. Importantly, children's prediction skills were significantly correlated with their productive vocabulary size-skilled producers (i.e., children with large production vocabularies) showed evidence of predicting upcoming linguistic input, while low producers did not. Furthermore, we found that children's prediction ability is tied specifically to their production skills and not to their comprehension skills. Prediction is really a piece of cake, but only for skilled producers.

Ifosfamide metabolites CAA, 4-OH-Ifo and Ifo-mustard reduce apical phosphate transport by changing NaPi-IIa in OK cells.

PubMed

Patzer, L; Hernando, N; Ziegler, U; Beck-Schimmer, B; Biber, J; Murer, H

2006-11-01

Renal Fanconi syndrome occurs in about 1-5% of all children treated with Ifosfamide (Ifo) and impairment of renal phosphate reabsorption in about 20-30% of them. Pathophysiological mechanisms of Ifo-induced nephropathy are ill defined. The aim has been to investigate whether Ifo metabolites affect the type IIa sodium-dependent phosphate transporter (NaPi-IIa) in viable opossum kidney cells. Ifo did not influence viability of cells or NaPi-IIa-mediated transport up to 1 mM/24 h. Incubation of confluent cells with chloroacetaldehyde (CAA) and 4-hydroperoxyIfosfamide (4-OH-Ifo) led to cell death by necrosis in a concentration-dependent manner. At low concentrations (50-100 microM/24 h), cell viability was normal but apical phosphate transport, NaPi-IIa protein, and -mRNA expression were significantly reduced. Coincubation with sodium-2-mercaptoethanesulfonate (MESNA) prevented the inhibitory action of CAA but not of 4-OH-Ifo; DiMESNA had no effect. Incubation with Ifosfamide-mustard (Ifo-mustard) did alter cell viability at concentrations above 500 microM/24 h. At lower concentrations (50-100 microM/24 h), it led to significant reduction in phosphate transport, NaPi-IIa protein, and mRNA expression. MESNA did not block these effects. The effect of Ifo-mustard was due to internalization of NaPi-IIa. Cyclophosphamide-mustard (CyP-mustard) did not have any influence on cell survival up to 1000 microM, but the inhibitory effect on phosphate transport and on NaPi-IIa protein was the same as found after Ifo-mustard. In conclusion, CAA, 4-OH-Ifo, and Ifo- and CyP-mustard are able to inhibit sodium-dependent phosphate cotransport in viable opossum kidney cells. The Ifo-mustard effect took place via internalization and reduction of de novo synthesis of NaPi-IIa. Therefore, it is possible that Ifo-mustard plays an important role in pathogenesis of Ifo-induced nephropathy.

Toxicology and pharmacology of the chemical warfare agent sulfur mustard - a review. Final technical report, 29 September 1994-31 January 1995

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

Dacre, J.C.; Beers, R.; Goldman, M.

1995-04-05

Sulfur mustard is a poisonous chemical agent which exerts a local action on the eyes, skin and respiratory tissue with subsequent systemic action on the nervous, cardiac, and digestive and endocrine systems in man and laboratory animals causing lacrimation, malaise, anorexia, salivation, respiratory distress, vomiting, hyperexcitability, cardiac distress, and death. Sulfur mustard is a cell poison which causes disumption and impairment of a variety of cellular activities which are dependent upon a very specific integral relationship. These cytotoxic effects are manifested in widespread metabolic disturbances whose variable characteristics are observed in enzymatic deficiencies, vesicant action, abnormal mitotic activity and cellmore » division, bone marrow disruption, disturbances in hematopoietic activity and systemic poisoning. Indeed, mustard gas readily combines with various components of the cell such as amino acids, amines and proteins. Sulfur mustard has been shown to be mainly a lung carcinogen in various test animal species; this effect is highly dependent of size of the dose and the route of exposure. In the human, there is evidence of cancers of the respiratory tract in men exposed to mustard gas. Mutagenicity of sulfur mustard, due to the strong alkylating activity, has been reported to occur in many different species of animals, plants, bacteria, and fungi. There is no strong evidence that sulfur mustard is a teratogen but much further research, with particular emphasis on maternal and fetal toxicity, is needed and recommended.« less

In vitro starch digestion and cake quality: impact of the ratio of soluble and insoluble dietary fiber.

PubMed

Oh, Im Kyung; Bae, In Young; Lee, Hyeon Gyu

2014-02-01

The influence of the ratio of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) on the in vitro starch digestion, predicted glycemic index (pGI), and the physicochemical properties of fiber-enriched cakes were evaluated. The hydration and pasting properties were affected by the ratio of SDF and IDF. According to the increase of IDF ratio (SDF ratio reduction) in 3 g fiber-enriched cakes, slowly digestible starch (SDS) contents increased, while the rapidly digestible starch (RDS) contents decreased. The pGI values were significantly different with control in 3 g fiber-enriched cake containing more than 50% IDF contents (p<0.05). But the pGI values of 6g fiber-enriched cake samples were not significantly different by SDF and IDF ratio. With the exception of the SDF 100% cake, volume index, hardness, and color values of the fiber-enriched cakes increased according to reductions in the SDF ratio. The cakes containing 3 g of total dietary fiber (the same ratio of SDF and IDF) per serving were shown to have low pGI and acceptable quality attributes. Specially, total dietary fiber amount and IDF ratio are more effective than SDF ratio to lower the pGI value. Copyright © 2013 Elsevier B.V. All rights reserved.

Evaluation of the effectiveness of olive cake residue as an expansive soil stabilizer

NASA Astrophysics Data System (ADS)

Nalbantoglu, Zalihe; Tawfiq, Salma

2006-08-01

The quantity of the by-product olive cake residue generated in most parts of the Mediterranean countries continues to increase and expected to double in amount within 10 15 years. This increase intensifies the problems associated with the disposal of this by-product. Olive cake residue has a potential for use as a soil stabilizer and large volumes can be beneficially used. This study is directed toward determining if olive cake residue can be utilized to increase the strength and stability of expansive soils which constitute a costly natural hazard to lightweight structures on shallow foundations. A series of laboratory tests using engineering properties, such as Atterberg limits, moisture-density relationship (compaction), swell, unconfined compressive strength were undertaken to evaluate the effectiveness and performance of the olive cake residue as a soil stabilizer. Test results indicate that an addition of only 3% burned olive waste into the soil causes a reduction in plasticity, volume change and an increase in the unconfined compressive strength. However, it was observed that the presence of burned olive waste in the soil greater than 3% caused an increase in the compressibility and a decrease in the unconfined compressive strength. Test results indicate that the use of olive waste in soil stabilization gives greater benefits to the environment than simply disposing of the by-product, olive cake residue.

Doxepin cream vs betamethasone cream for treatment of chronic skin lesions due to sulfur mustard.

PubMed

Panahi, Yunes; Davoudi, Seyyed Masoud; Beiraghdar, Fatemeh; Amiri, Mojtaba

2011-01-01

Oral doxepin was shown to reduce chronic pruritus due to sulfur mustard. The present study compared the effects of topical doxepin 5% with betamethasone 1% for the treatment of pruritus in veterans exposed to sulfur mustard. This investigator-blinded, randomized, clinical trial was conducted in an outpatient dermatology clinic. Seventy-five men who were exposed to sulfur mustard 23 to 28 years ago during the Iran-Iraq war who complained of pruritus were randomized to receive doxepin cream 5% (n = 40) or betamethasone cream 0.1% (n = 35) twice a day for 6 weeks. Pruritus severity and Dermatology Life Quality Index (DLQI) were evaluated before and after each treatment. Both groups showed significant improvement regarding pruritus (P < .05), burning sensation, skin dryness (P < .001), and skin scaling (P < 0.05). The lesions of all regions significantly reduced after treatments (P < .05), except those on the head, face, and genitalia. Pruritus, visual analog scores, and DLQI significantly decreased (P < .01, P < .01, and P < .001, respectively) in doxepin- and betamethasone-treated groups, and there was no difference between groups. All DLQI subscores decreased after both type of treatments (P < .01). Equal efficacy of doxepin cream and betamethasone suggest that doxepin is a potential alternative to control pruritus caused by sulfur mustard in exposed veterans.

Determination of mustard and lewisite related compounds in abandoned chemical weapons (Yellow shells) from sources in China and Japan.

PubMed

Hanaoka, Shigeyuki; Nomura, Koji; Wada, Takeharu

2006-01-06

Knowledge of the states of the contents in chemical munitions that Japanese Imperial Forces abandoned at the end of World War II in Japan and China is gravely lacking. To unearth and recover these chemical weapons and detoxify the contents safely, it is essential to establish analytical procedures to definitely determine the CWA contents. We established such a procedure and applied it to the analysis of chemicals in the abandoned shells. Yellow shells are known to contain sulfur mustard, lewisite, or a mixture of both. Lewisite was analyzed without thiol derivatization, because it and its decomposition products yield the same substances in the derivatization. Analysis using our new procedure showed that both mustard and lewisite remained as the major components after the long abandonment of nearly 60 years. The content of mustard was 43% and that of lewisite 55%. The viscous material found was suggested to be mostly oligomers of mustard. Comparison of the components in the Yellow agents with mustard recovered in both Japan and China showed a difference in the impurities between the CWAs produced by the former Imperial navy and those by the former Imperial army.

Eo-Ulrichian to Neo-Ulrichian views: The renaissance of "layer-cake stratigraphy"

USGS Publications Warehouse

Brett, Carlton E.; McLaughlin, P.I.; Baird, G.C.

2007-01-01

Classical notions of "layer-cake stratigraphy" have been denigrated as representing an antiquated "Neptunian" view of the geologic record with the American paleontologist-stratigrapher E.O. Ulrich vilified as its quintessential advocate. Some of the extreme "layer-cake" interpretations of E.O. Ulrich are demonstrably incorrect, especially where applied in marginal marine and terrestrial settings. However, close scrutiny of Ulrich's work suggests that the bulk was correct and demonstrated considerable insight for the time. Subsequent development of facies concepts revolutionized geologists' view of time-space relationships in stratigraphy, but rather than focusing on facies patterns within the established stratigraphic (layer-cake) frameworks many geologists in North America came to view strata as parts of diachronous facies mosaics. Recent advances in the development of event and sequence stratigraphic paradigms are beginning to swing the pendulum back the other way. Possible causes of "layer-cake" patterns are numerous and varied, including: (1) parallelism of depositional strike and outcrop belts, especially in foreland basins, (2) very widespread environmental belts developed in low-relief cratonic areas, (3) time-averaging homogenizes facies to a limited extent, resulting in a very subtle signature of lateral change, (4) condensed beds (hardgrounds, bone beds, ironstones, etc.) often form in responses to extrabasinal forces, thus they cross-cut facies, and (5) large events (i.e. hurricanes, floods, tsunamis, eruptions, etc.) are "over represented" in the rock record. A revised ("Neo-Ulrichian") layer-cake paradigm carries many of the original correct empirical observations of pattern, noted by Ulrich, recast in terms of event and sequence stratigraphy.

Notes from the field: Exposures to discarded sulfur mustard munitions - Mid-Atlantic and New England States 2004-2012.

PubMed

2013-04-26

Before the 1970s, the United States sometimes disposed of at sea excess, obsolete, or unserviceable munitions, including chemical munitions. Chemical munitions known to have been disposed of at sea included munitions filled with sulfur mustard, a vesicant (i.e., an agent that causes chemical burns or blisters of the skin and mucous membranes). Signs and symptoms of exposure to a mustard agent can include redness and blistering of the skin, eye irritation, rhinorrhea, hoarseness, shortness of breath, and (rarely) diarrhea and abdominal discomfort. Since 2004, CDC has received notification of three separate incidents of exposure to sulfur mustard munitions. In one incident, a munition was found with ocean-dredged marine shells used to pave a driveway. The other two incidents involved commercial clam fishing operations. This report highlights the importance of considering exposure to sulfur mustard in the differential diagnosis of signs and symptoms compatible with exposure to a vesicant agent, especially among persons involved with clam fishing or sea dredging operations.

A comparison of decontamination effects of commercially available detergents in rats pre-exposed to topical sulphur mustard.

PubMed

Misik, Jan; Jost, Petr; Pavlikova, Ruzena; Vodakova, Eva; Cabal, Jiri; Kuca, Kamil

2013-06-01

The genotoxic vesicant sulphur mustard [bis-2-(chloroethyl)sulphide] is a chemical warfare agent which is easily available due to its relatively simple synthesis. Thus, sulphur mustard is a potential agent for mass contamination. In this study, we focused on sulphur mustard toxicity and decontamination in a rat model using commercially available detergent mixtures for dermal decontamination. Male Wistar rats were percutaneously treated with sulphur mustard and subjected to wet decontamination 2 min postexposure. Commercially produced detergents Neodekont™, Argos™, Dermogel™ and FloraFree™ were tested for their decontamination efficacy against an exposed group and their protective ratios determined. The results showed that all tested detergent solutions produced an increase in the median lethal dose [LD(50) = 9.83 (5.87-13.63) mg·kg(-1)] in comparison to controls, which led to increased survival of experimental animals. In general, all tested detergents provided modest decontamination efficacy (PR = 2.0-5.7). The highest protective ratio (5.7) was consistently achieved with Argos™. Accordingly, Argos™ should be considered in further investigation of mass casualty decontamination.

Physiological and anthocyanin biosynthesis genes response induced by vanadium stress in mustard genotypes with distinct photosynthetic activity.

PubMed

Imtiaz, Muhammad; Mushtaq, Muhammad Adnan; Nawaz, Muhammad Amjad; Ashraf, Muhammad; Rizwan, Muhammad Shahid; Mehmood, Sajid; Aziz, Omar; Rizwan, Muhammad; Virk, Muhammad Safiullah; Shakeel, Qaiser; Ijaz, Raina; Androutsopoulos, Vasilis P; Tsatsakis, Aristides M; Coleman, Michael D

2018-06-13

The present study aimed to elucidate the photosynthetic performance, antioxidant enzyme activities, anthocyanin contents, anthocyanin biosynthetic gene expression, and vanadium uptake in mustard genotypes (purple and green) that differ in photosynthetic capacity under vanadium stress. The results indicated that vanadium significantly reduced photosynthetic activity in both genotypes. The activities of the antioxidant enzymes were increased significantly in response to vanadium in both genotypes, although the purple exhibited higher. The anthocyanin contents were also reduced under vanadium stress. The anthocyanin biosynthetic genes were highly expressed in the purple genotype, notably the genes TT8, F3H, and MYBL2 under vanadium stress. The results indicate that induction of TT8, F3H, and MYBL2 genes was associated with upregulation of the biosynthetic genes required for higher anthocyanin biosynthesis in purple compared with the green mustard. The roots accumulated higher vanadium than shoots in both mustard genotypes. The results indicate that the purple mustard had higher vanadium tolerance. Copyright © 2018 Elsevier B.V. All rights reserved.

Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.

PubMed

Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh

2007-05-01

Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes.

Induction and repair of DNA cross-links induced by sulfur mustard in the A-549 cell line followed by a comet assay.

PubMed

Jost, Petr; Svobodova, Hana; Stetina, Rudolf

2015-07-25

Sulfur mustard is a highly toxic chemical warfare agent with devastating impact on intoxicated tissues. DNA cross-links are probably the most toxic DNA lesions induced in the cell by sulfur mustard. The comet assay is a very sensitive method for measuring DNA damage. In the present study using the A-549 lung cell line, the comet assay protocol was optimized for indirect detection of DNA cross-links induced by sulfur mustard. The method is based on the additional treatment of the assayed cells containing cross-links with the chemical mutagen, styrene oxide. Alkali-labile adducts of styrene oxide cause DNA breaks leading to the formation of comets. A significant dose-dependent reduction of DNA migration of the comet's tail was found after exposing cells to sulfur mustard, indicative of the amount of sulfur mustard induced cross-links. The remarkable decrease of % tail DNA could be observed as early as 5min following exposure to sulfur mustard and the maximal effect was found after 30min, when DNA migration was reduced to the minimum. Sulfur mustard preincubated in culture medium without cells lost its ability to induce cross-links and had a half-life of about 15min. Pre-incubation longer than 30min does not lead to a significant increase in cross-links when applied to cells. However, the amount of cross-links is decreased during further incubation due to repair. The current modification of the comet assay provides a useful tool for detecting DNA cross-links induced by sulfur mustard and could be used for detection of other DNA cross-linking agents such as chemotherapeutic drugs. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

Plasma stability analysis using Consistent Automatic Kinetic Equilibrium reconstruction (CAKE)

NASA Astrophysics Data System (ADS)

Roelofs, Matthijs; Kolemen, Egemen; Eldon, David; Glasser, Alex; Meneghini, Orso; Smith, Sterling P.

2017-10-01

Presented here is the Consistent Automatic Kinetic Equilibrium (CAKE) code. CAKE is being developed to perform real-time kinetic equilibrium reconstruction, aiming to do a reconstruction in less than 100ms. This is achieved by taking, next to real-time Motional Stark Effect (MSE) and magnetics data, real-time Thomson Scattering (TS) and real-time Charge Exchange Recombination (CER, still in development) data in to account. Electron densities and temperature are determined by TS, while ion density and pressures are determined using CER. These form, together with the temperature and density of neutrals, the additional pressure constraints. Extra current constraints are imposed in the core by the MSE diagnostics. The pedestal current density is estimated using Sauters equation for the bootstrap current density. By comparing the behaviour of the ideal MHD perturbed potential energy (δW) and the linear stability index (Δ') of CAKE to magnetics-only reconstruction, it can be seen that the use of diagnostics to reconstruct the pedestal have a large effect on stability. Supported by U.S. DOE DE-SC0015878 and DE-FC02-04ER54698.

Using different fibers to replace fat in sponge cakes: In vitro starch digestion and physico-structural studies.

PubMed

Diez-Sánchez, Elena; Llorca, Empar; Quiles, Amparo; Hernando, Isabel

2018-01-01

This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in sponge cake formulations and may constitute an appropriate strategy for obtaining healthy sponge cakes.

Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design.

PubMed

Rahmati, Nazanin Fatemeh; Mazaheri Tehrani, Mostafa

2014-09-01

Emulsifiers of different structures and functionalities are important ingredients usually used in baking cakes with satisfactory properties. In this study, three emulsifiers including distilled glycerol mono stearate (DGMS), lecithin and sorbitan mono stearate (SMS) were used to bake seven eggless cakes containing soy milk and optimization was performed by using mixture experimental design to produce an eggless cake sample with optimized properties. Physical properties of cake batters (viscosity, specific gravity and stability), cake quality parameters (moisture loss, density, specific volume, volume index, contour, symmetry, color and texture) and sensory attributes of eggless cakes were analyzed to investigate functional potential of the emulsifiers and results were compared with those of control cake containing egg. Almost in all cases emulsifiers, compared to the control cake, changed properties of eggless cakes significantly. Regarding models of different response variables (except for some properties) and their high R(2) (99.51-100), it could be concluded that models obtained by mixture design were significantly fitted for the studied responses.

Mesenchymal stem cells are highly resistant to sulfur mustard.

PubMed

Schmidt, Annette; Scherer, Michael; Thiermann, Horst; Steinritz, Dirk

2013-12-05

The effect of sulfur mustard (SM) to the direct injured tissues of the skin, eyes and airways is well investigated. Little is known about the effect of SM to mesenchymal stem cells (MSC). However, this is an interesting aspect. Comparing the clinical picture of SM it is known today that MSC play an important role e.g. in chronic impaired wound healing. Therefore we wanted to get an understanding about how SM affects MSC and if these findings might become useful to get a better understanding of the effect of sulfur mustard gas with respect to skin wounds. We used mesenchymal stem cells, isolated from femoral heads from healthy donors and treated them with a wide range of SM to ascertain the dose-response-curve. With the determined inhibitory concentrations IC1 (1μM), IC5 (10μM), IC10 (20μM) and IC25 (40μM) we did further investigations. We analyzed the migratory ability and the differentiation capacity under influence of SM. Already very low concentrations of SM demonstrated a strong effect to the migratory activity whereas the differentiation capacity seemed not to be affected. Putting these findings together it seems to be likely that a link between MSC and the impaired wound healing after SM exposure might exist. Same as in patients with chronic impaired wound healing MSC had shown a reduced migratory activity. The fact that MSC are able to tolerate very high concentrations of SM and still do not lose their differentiation capacity may reveal new ways of treating wounds caused by sulfur mustard. Copyright © 2013 Elsevier Ireland Ltd. All rights reserved.

Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations.

PubMed

Trnka, Hjalte; Wu, Jian X; Van De Weert, Marco; Grohganz, Holger; Rantanen, Jukka

2013-12-01

Freeze-drying of peptide and protein-based pharmaceuticals is an increasingly important field of research. The diverse nature of these compounds, limited understanding of excipient functionality, and difficult-to-analyze quality attributes together with the increasing importance of the biosimilarity concept complicate the development phase of safe and cost-effective drug products. To streamline the development phase and to make high-throughput formulation screening possible, efficient solutions for analyzing critical quality attributes such as cake quality with minimal material consumption are needed. The aim of this study was to develop a fuzzy logic system based on image analysis (IA) for analyzing cake quality. Freeze-dried samples with different visual quality attributes were prepared in well plates. Imaging solutions together with image analytical routines were developed for extracting critical visual features such as the degree of cake collapse, glassiness, and color uniformity. On the basis of the IA outputs, a fuzzy logic system for analysis of these freeze-dried cakes was constructed. After this development phase, the system was tested with a new screening well plate. The developed fuzzy logic-based system was found to give comparable quality scores with visual evaluation, making high-throughput classification of cake quality possible. © 2013 Wiley Periodicals, Inc. and the American Pharmacists Association.

Toxic effects of chlorinated cake flour in rats.

PubMed

Cunningham, H M; Lawrence, G A; Tryphonas, L

1977-05-01

Four experiments were conducted using weanling Wistar rats to determine whether chlorinated cake flour or its constituents were toxic. Levels of 0.2 and 1.0% chlorine added to unbleached cake flour significantly (p less than 0.01) reduced growth rate by 20.7 and 85.2% and increased liver weight relative to body weight by 16.7 and 25.3%, respectively. Lipids extracted from flour chlorinated at the same levels had similar effects. Rat chow diets containing 0.2 and 0.6% chlorine in the form of chlorinated wheat gluten reduced growth rate and increased liver weight as a percentage of body weight. A rat chow diet containing 0.2% chlorine as chlorinated flour lipids increased absolute liver weight by 40%, kidney by 20%, and heart by 10% compared to pair-fed controls.

Comparative toxicity of mono- and bifunctional alkylating homologues of sulphur mustard in human skin keratinocytes.

PubMed

Sawyer, Thomas W; McNeely, Karin; Louis, Kristen; Lecavalier, Pierre; Song, Yanfeng; Villanueva, Mercy; Clewley, Robin

2017-05-01

Sulphur mustard (bis(2-chloroethyl) sulphide; agent H) is a vesicant chemical warfare (CW) agent whose mechanism of action is not known with any certainty and for which there are no effective antidotes. It has a pronounced latent period before signs and symptoms of poisoning appear which it shares with the nitrogen mustards, and that differentiates it from other classes of vesicant agents. Sulphur mustard, the sulphur mustard CW agents Q (1,2-bis(2-chloroethylthio) ethane) and T (1,1 bis(2-chloroethylthioethyl) ether), the H partial hydrolysis product hemi-sulphur mustard (2-chloroethyl 2-hydroxyethyl sulphide; HSM), and the commercially available 2-chloroethyl ethyl sulphide (CEES) were characterized with respect to their toxicity in first passage cultures of proliferating human skin keratinocytes, the target cell of H-induced skin vesication. Agents H and T were equitoxic and half as toxic as agent Q. Hemi-sulphur mustard and CEES were approximately six times and seventeen times, respectively less cytotoxic than H. 2-Chloroethyl ethyl sulphide was only slightly less toxic in confluent cultures compared to actively proliferating cells. In contrast, the toxicity of H, Q, T and HSM significantly decreased as the cultures became confluent, paralleling the decreasing sensitivity of skin keratinocytes to H as they leave the basement membrane of the skin. The toxicity of CEES was maximal by 24h. In contrast, the maximal toxicity of the other four agents occurred at 48h, mirroring the latent period observed for these agents in vivo. The markedly different characteristics of toxicity between CEES and the other four test compounds indicate that it is likely that different mechanisms of action are operative between them. Caution should therefore be taken when interpreting the results of studies utilizing CEES as a simulant for the mechanistic study of H, or in the elucidation of medical countermeasures against this CW agent. It is also notable that the toxicity

Carcass traits and meat quality of crossbred Boer goats fed peanut cake as a substitute for soybean meal.

PubMed

Silva, T M; de Medeiros, A N; Oliveira, R L; Gonzaga Neto, S; Queiroga, R de C R do E; Ribeiro, R D X; Leão, A G; Bezerra, L R

2016-07-01

This study aimed to determine the impact of replacing soybean meal with peanut cake in the diets of crossbred Boer goats as determined by carcass characteristics and quality and by the fatty acid profile of meat. Forty vaccinated and dewormed crossbred Boer goats were used. Goats had an average age of 5 mo and an average BW of 15.6 ± 2.7 kg. Goats were fed Tifton-85 hay and a concentrate consisting of corn bran, soybean meal, and mineral premix. Peanut cake was substituted for soybean meal at levels of 0.0, 33.33, 66.67, and 100%. Biometric and carcass morphometric measurements of crossbred Boer goats were not affected by replacing soybean meal with peanut cake in the diet. There was no influence of the replacement of soybean meal with peanut cake on weight at slaughter ( = 0.28), HCW ( = 0.26), cold carcass weight ( = 0.23), noncarcass components of weight ( = 0.71), or muscularity index values ( = 0.11). However, regression equations indicated that there would be a reduction of 18 and 11% for loin eye area and muscle:bone ratio, respectively, between the treatment without peanut cake and the treatment with total soybean meal replacement. The weights and yields of the commercial cuts were not affected ( > 0.05) by replacing soybean meal with peanut cake in the diet. Replacing soybean meal with peanut cake did not affect the pH ( = 0.79), color index ( > 0.05), and chemical composition ( > 0.05) of the meat (). However, a quadratic trend for the ash content was observed with peanut cake inclusion in the diet ( = 0.09). Peanut cake inclusion in the diet did not affect the concentrations of the sum of SFA ( = 0.29), the sum of unsaturated fatty acids (UFA; = 0.29), or the sum of PUFA ( = 0.97) or the SFA:UFA ratio ( = 0.23) in goat meat. However, there was a linear decrease ( = 0.01) in the sum of odd-chain fatty acids in the meat with increasing peanut cake in the diet. Soybean meal replacement with peanut cake did not affect the n-6:n-3 ratio ( = 0.13) or the

Monitoring the crystallization of starch and lipid components of the cake crumb during staling.

PubMed

Hesso, N; Le-Bail, A; Loisel, C; Chevallier, S; Pontoire, B; Queveau, D; Le-Bail, P

2015-11-20

Cake staling is a complex problem which has still not been fully understood. Starch polymers retrogradation, which is linked to biopolymers recrystallisation, is the most important factor affecting cake firmness in addition to water migration and fat crystallization. In this study, the effect of storage temperatures of 4°C and 20°C on starch retrogradation and fat recrystallization was investigated. Starch retrogradation can be tracked through changes in crystalline structure via X-rays diffraction as well as through melting of crystals via calorimetry. These techniques have been coupled to study the different phenomena occurring during staling. The results revealed that the storage of cakes at 20°C for 25 days showed more starch polymer retrogradation and more intense fat recrystallization in the β form than at 4°C. Consequently, the staling was delayed when a low storage temperature like 4°C was used, which is recommended to retain high quality cakes during storage. Copyright © 2015 Elsevier Ltd. All rights reserved.

Choice of cooking oils--myths and realities.

PubMed

Sircar, S; Kansra, U

1998-10-01

In contrast to earlier epidemiologic studies showing a low prevalence of atherosclerotic heart disease (AHD) and type-2 dependent diabetes mellitus (Type-2 DM) in the Indian subcontinent, over the recent years, there has been an alarming increase in the prevalence of these diseases in Indians--both abroad and at home, attributable to increased dietary fat intake. Replacing the traditional cooking fats condemned to be atherogenic, with refined vegetable oils promoted as "heart-friendly" because of their polyunsaturated fatty acid (PUFA) content, unfortunately, has not been able to curtail this trend. Current data on dietary fats indicate that it is not just the presence of PUFA but the type of PUFA that is important--a high PUFA n-6 content and high n-6/n-3 ratio in dietary fats being atherogenic and diabetogenic. The newer "heart-friendly" oils like sunflower or safflower oils possess this undesirable PUFA content and there are numerous research data now available to indicate that the sole use or excess intake of these newer vegetable oils are actually detrimental to health and switching to a combination of different types of fats including the traditional cooking fats like ghee, coconut oil and mustard oil would actually reduce the risk of dyslipidaemias, AHD and Type-2 DM.

Nutritionally "Empty" but "Full" of Meanings: The Socio-Cultural Significance of Birthday Cakes in Four Early Childhood Settings

ERIC Educational Resources Information Center

Albon, Deborah

2015-01-01

This article examines the socio-cultural significance of birthday cakes with the purpose of reflecting upon birthday cake practices enacted in four early childhood settings in England. I argue that birthday cakes occupy an ambiguous place in early childhood practice: seen to be both "risky"--a term I problematise--"and"…

Antifungal activity of Leuconostoc citreum and Weissella confusa in rice cakes.

PubMed

Baek, Eunjong; Kim, Hyojin; Choi, Hyejung; Yoon, Sun; Kim, Jeongho

2012-10-01

The antifungal activity of organic acids greatly improves the shelf life of bread and bakery products. However, little is known about the effect of lactic acid fermentation on fungal contamination in rice cakes. Here, we show that lactic acid fermentation in rice dough can greatly retard the growth of three fungal species when present in rice cakes, namely Cladosporium sp. YS1, Neurospora sp. YS3, and Penicillium crustosum YS2. The antifungal activity of the lactic acid bacteria against these fungi was much better than that of 0.3% calcium propionate. We found that organic acids including lactic and acetic acid, which are byproducts of lactic fermentation or can be artificially added, were the main antifungal substances. We also found that some Leuconostoc citreum and Weissella confusa strains could be good starter species for rice dough fermentation. These results imply that these lactic acid bacteria can be applicable to improve the preservation of rice cakes.

Oxidative stability, phenolic compounds and antioxidant potential of a virgin olive oil enriched with natural bioactive compounds.

PubMed

Delgado-Adámez, Jonathan; Baltasar, M Nieves Franco; Yuste, María Concepción Ayuso; Martín-Vertedor, Daniel

2014-01-01

The aim of this research was to evaluate strategies for the development of a virgin olive oil (VOO) enriched with aqueous extracts of olive leaf and cake to increase the necessary dose in the diet of phenolic compounds with a natural product, as phenolic compounds are involved on the healthy properties of olive oil. Different extraction procedures were evaluated with the aim of increasing the phenol content and antioxidant potential of extracts of olive leaf and cake. As leaves extract presented a higher total phenolic content, it was characterized in order to determine its phenolic profile, and was employed to enrich VOO. Diverse procedures were used to prepare enriched VOO with the leaves extract, and finally the effects of phenol enrichment were evaluated based on the antioxidant potential and oxidative stability of the prepared phenol-enriched virgin olive oils. These enriched VOOs increased significantly the content in phenolic compounds, antioxidant potential and oxidative stability 40, 4 and 1.5 fold more, respectively, than the Control oil. Furthermore, the addition of lecithin had a positive effect both on the phenolic compounds content, and on the antioxidant potential of the oils. Besides, the use of the olive leaves extract, with and without lecithin respectively, supposes a strategy potential for reducing the harmful effects that inflicts long-term preservation of VOOs and its possible deterioration.

Sulfur mustard induced nuclear translocation of glyceraldehyde-3-phosphate-dehydrogenase (GAPDH).

PubMed

Steinritz, Dirk; Weber, Jana; Balszuweit, Frank; Thiermann, Horst; Schmidt, Annette

2013-12-05

Sulfur Mustard (SM) is a vesicant chemical warfare agent, which is acutely toxic to a variety of organ systems including skin, eyes, respiratory system and bone marrow. The underlying molecular pathomechanism was mainly attributed to the alkylating properties of SM. However, recent studies have revealed that cellular responses to SM exposure are of more complex nature and include increased protein expression and protein modifications that can be used as biomarkers. In order to confirm already known biomarkers, to detect potential new ones and to further elucidate the pathomechanism of SM, we conducted large-scale proteomic experiments based on a human keratinocyte cell line (HaCaT) exposed to SM. Surprisingly, our analysis identified glyceraldehyde-3-phosphate-dehydrogenase (GAPDH) as one of the up-regulated proteins after exposure of HaCaT cells to SM. In this paper we demonstrate the sulfur mustard induced nuclear translocation of GAPDH in HaCaT cells by 2D gel-electrophoresis (2D GE), immunocytochemistry (ICC), Western Blot (WB) and a combination thereof. 2D GE in combination with MALDI-TOF MS/MS analysis identified GAPDH as an up-regulated protein after SM exposure. Immunocytochemistry revealed a distinct nuclear translocation of GAPDH after exposure to 300μM SM. This finding was confirmed by fractionated WB analysis. 2D GE and subsequent immunoblot staining of GAPDH demonstrated two different spot locations of GAPH (pI 7.0 and pI 8.5) that are related to cytosolic or nuclear GAPDH respectively. After exposure to 300μM SM a significant increase of nuclear GAPDH at pI 8.5 occurred. Nuclear GAPDH has been associated with apoptosis, detection of structural DNA alterations, DNA repair and regulation of genomic integrity and telomere structure. The results of our study add new aspects to the pathophysiology of sulfur mustard toxicity, yet further studies will be necessary to reveal the specific function of nuclear GAPDH in the pathomechanism of sulfur mustard

Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard.

PubMed

Davis, Lissa; Jung, Jooyeoun; Colonna, Ann; Hasenbeck, Aimee; Gouw, Virginia; Zhao, Yanyun

2018-06-15

Blueberry pomace (BP) and cranberry pomace (CP) are good sources of dietary fiber and phenolics. This study aimed to develop berry fruit pomace (FP)-fortified specialty mustard with elevated bioactive compounds and ascertain consumer acceptance of a new product. Wet BP and CP were ground and incorporated into Dijon-style mustard at concentrations of 15%, 20%, and 25% (w/w). Total dietary fiber (TDF), total phenolic content (TPC), and radical scavenging activity (RSA) were evaluated for samples obtained from both chemical extraction (CE) and simulated gastrointestinal digestion (SGD). Physicochemical properties and consumer acceptance were also examined. Increasing concentrations of BP or CP significantly increased TDF of mustards from both CE (AOAC methods) and SGD, with the highest values from 25% fortifications. TDF from AOAC ranged from 26.86% to 40.16% for BP and from 26.86% to 38.42% for CP, while TDF from SGD ranged from 31.02% to 42.68% for BP and 31.02% to 63.65% for CP. From CE, no significant variation of TPC was found, but RSA significantly increased with increasing concentration of BP and CP. TPC from SGD was higher than that from CE, where TPC decreased with increasing concentration of BP or CP. RSA from SGD was lower than that from CE. Sensory scores of pomace-fortified samples were significantly lower than the control; however, informed panelists scored BP-fortified mustard significantly higher on appearance and color liking than uninformed panelists. This study demonstrated that with proper marketing, the utilization of FP in condiments is a viable option for potential health benefits. This research is applicable to multiple areas of the food industry. Juice manufacturers or other companies that process raw agricultural produce can use this research as another way to repurpose biowaste, and companies making specialty condiments can use this research to inform future product development. General considerations discussed regarding the use of berry

Fouling mechanism in ultrafiltration of vegetable oil

NASA Astrophysics Data System (ADS)

Ariono, D.; Wardani, A. K.; Widodo, S.; Aryanti, Putu T. P.; Wenten, I. G.

2018-03-01

Energy efficient and cost-effective separation of impurities from vegetable oil is a great challenge for vegetable oil processing. Several technologies have been developed, including pressurized membrane, chemical treatment, and chemical free separation methods. Among those technologies, ultrafiltration membrane is one of the most attractive processes with low operating pressure and temperature. In this work, hydrophobic polypropylene ultrafiltration membrane was used to remove impurities such as non-dissolved solids from palm kernel oil. Unfortunately, the hydrophobicity of polypropylene membrane leads to significant impact on the reduction of permeate flux due to membrane fouling. This fouling is associated with the accumulation of substances on the membrane surface or within the membrane pores. For better understanding, fouling mechanism that occurred during palm kernel oil ultrafiltration using hydrophobic polypropylene membrane was investigated. The effect of trans-membrane pressure and feed temperature on fouling mechanism was also studied. The result showed that cake formation became the dominant fouling mechanism up to 50 min operation of palm kernel oil ultrafiltration. Furthermore, the fouling mechanism was not affected by the increase of trans-membrane pressure and feed temperature.

In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.

PubMed

Sánchez-Pardo, María Elena; Ortiz-Moreno, Alicia; Mora-Escobedo, Rosalva; Necoechea-Mondragón, Hugo

2007-09-01

The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.

Development and validation of a duplex real-time PCR assay for the simultaneous detection of three mustard species (Sinapis alba, Brassica nigra and Brassica juncea) in food.

PubMed

Palle-Reisch, Monika; Cichna-Markl, Margit; Hochegger, Rupert

2014-06-15

The paper presents a duplex real-time PCR assay for the simultaneous detection of three potentially allergenic mustard species commonly used in food: white mustard (Sinapis alba), black mustard (Brassica nigra) and brown mustard (Brassica juncea). White mustard is detected in the "green" and black/brown mustard in the "yellow" channel. The duplex real-time PCR assay does not show cross-reactivity with other Brassicaceae species including broccoli, cauliflower, radish and rapeseed. Low cross-reactivities (difference in the Ct value ⩾ 11.91 compared with the positive control) were obtained with cumin, fenugreek, ginger, rye and turmeric. When applying 500 ng DNA per PCR tube, the duplex real-time PCR assay allowed the detection of white, black and brown mustard in brewed model sausages down to a concentration of 5mg/kg in 10 out of 10 replicates. The duplex real-time PCR assay was applied to verify correct labelling of commercial foodstuffs. Copyright © 2013 Elsevier Ltd. All rights reserved.

Mycotoxin Cocktail in the Samples of Oilseed Cake from Early Maturing Cotton Varieties Associated with Cattle Feeding Problems.

PubMed

Yunus, Agha W; Sulyok, Michael; Böhm, Josef

2015-06-12

Cottonseed cake in South East Asia has been associated with health issues in ruminants in the recent years. The present study was carried out to investigate the health issues associated with cottonseed cake feeding in dairy animals in Pakistan. All the cake samples were confirmed to be from early maturing cotton varieties (maturing prior to or during Monsoon). A survey of the resource persons indicated that the feeding problems with cottonseed cake appeared after 4-5 months of post-production storage. All the cake samples had heavy bacterial counts, and contaminated with over a dozen different fungal genera. Screening for toxins revealed co-contamination with toxic levels of nearly a dozen mycotoxins including aflatoxin B1 + B2 (556 to 5574 ppb), ochratoxin A + B (47 to 2335 ppb), cyclopiazonic acid (1090 to 6706 ppb), equisetin (2226 to 12672 ppb), rubrofusarin (81 to 1125), tenuazonic acid (549 to 9882 ppb), 3-nitropropionic acid (111 to 1032 ppb), and citrinin (29 to 359 ppb). Two buffalo calves in a diagnostic feed trial also showed signs of complex toxicity. These results indicate that inappropriate processing and storage of the cake, in the typical conditions of the subcontinent, could be the main contributory factors regarding the low quality of cottonseed cake.

Verification, Dosimetry and Biomonitoring of Mustard Gas Exposure via Immunochemical Detection of Mustard Gas Adducts to DNA and Proteins.

DTIC Science & Technology

1990-09-01

90% of all radioactivity. Mustard gas appeared to be a very effective alkylating agent for bases in DNA. Even in blood, with a variety of reactive...stranded than of the single-stranded material is required for effective competition in the ELISA test, probably as a result of interstrand crosslinks...first noticed by their effects on casualties. If a total ban on the use, possession and production of chemical agents will eventually materialize, the

Evolution in an Ancient Detoxification Pathway Is Coupled with a Transition to Herbivory in the Drosophilidae

PubMed Central

Gloss, Andrew D.; Vassão, Daniel G.; Hailey, Alexander L.; Nelson Dittrich, Anna C.; Schramm, Katharina; Reichelt, Michael; Rast, Timothy J.; Weichsel, Andrzej; Cravens, Matthew G.; Gershenzon, Jonathan; Montfort, William R.; Whiteman, Noah K.

2014-01-01

Chemically defended plant tissues present formidable barriers to herbivores. Although mechanisms to resist plant defenses have been identified in ancient herbivorous lineages, adaptations to overcome plant defenses during transitions to herbivory remain relatively unexplored. The fly genus Scaptomyza is nested within the genus Drosophila and includes species that feed on the living tissue of mustard plants (Brassicaceae), yet this lineage is derived from microbe-feeding ancestors. We found that mustard-feeding Scaptomyza species and microbe-feeding Drosophila melanogaster detoxify mustard oils, the primary chemical defenses in the Brassicaceae, using the widely conserved mercapturic acid pathway. This detoxification strategy differs from other specialist herbivores of mustard plants, which possess derived mechanisms to obviate mustard oil formation. To investigate whether mustard feeding is coupled with evolution in the mercapturic acid pathway, we profiled functional and molecular evolutionary changes in the enzyme glutathione S-transferase D1 (GSTD1), which catalyzes the first step of the mercapturic acid pathway and is induced by mustard defense products in Scaptomyza. GSTD1 acquired elevated activity against mustard oils in one mustard-feeding Scaptomyza species in which GstD1 was duplicated. Structural analysis and mutagenesis revealed that substitutions at conserved residues within and near the substrate-binding cleft account for most of this increase in activity against mustard oils. Functional evolution of GSTD1 was coupled with signatures of episodic positive selection in GstD1 after the evolution of herbivory. Overall, we found that preexisting functions of generalized detoxification systems, and their refinement by natural selection, could play a central role in the evolution of herbivory. PMID:24974374

Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake.

PubMed

de Gouvêa, Ana Al; Oliveira, Ronaldo L; Leão, André G; Assis, Dallyson Yc; Bezerra, Leilson R; Nascimento Júnior, Nilton G; Trajano, Jaqueline S; Pereira, Elzania S

2016-08-01

Licuri cake is a biodiesel byproduct and has been tested as an alternative feed additive for use in cattle production. This study analyzed the color, sensory and chemical attributes of burger meat from bovines. Thirty-two young Nellore bulls were used, housed in individual pens and distributed in a randomized experimental design with four treatments: no addition or the addition of 7, 14 or 21% (w/w) licuri cake in the dry matter of the diet. Interactions between the licuri cake level and the physicochemical variables (P > 0.05) were observed. Additionally, an interaction was observed between the licuri cake level and the burger beef color parameter lightness index (L*) (P = 0.0305). The L* value was positively and linearly correlated with the proportion of licuri cake in the diet of young bulls. The level of inclusion of licuri cake did not affect (P > 0.05) the sensory characteristics; the variables were graded between 6 and 7, indicating good overall acceptance. Up to 21% (w/w) licuri cake can be included in the diet of young bulls without negatively impacting on beef burger quality. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Chemistry, antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale.

PubMed

Singh, Gurdip; Kapoor, I P S; Singh, Pratibha; de Heluani, Carola S; de Lampasona, Marina P; Catalan, Cesar A N

2008-10-01

The essential oil and oleoresins (ethanol, methanol, CCl(4) and isooctane) of Zingiber officinale were extracted respectively by hydrodistillation and Soxhlet methods and subjected to GC-MS analysis. Geranial (25.9%) was the major component in essential oil; eugenol (49.8%) in ethanol oleoresin, while in the other three oleoresins, zingerone was the major component (33.6%, 33.3% and 30.5% for, methanol, CCl(4) and isooctane oleoresins, respectively). The antioxidant activity of essential oil and oleoresins were evaluated against mustard oil by peroxide, anisidine, thiobarbituric acid (TBA), ferric thiocyanate (FTC) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging methods. They were found to be better antioxidants than butylated hydroxyanisole (BHA). The antimicrobial properties were also studied using various food-borne pathogenic fungal and bacterial species. The essential oil and CCl(4) oleoresin showed 100% zone inhibition against Fusarium moniliforme. For other tested fungi and bacteriae, the essential oil and all oleoresins showed good to moderate inhibitory effects. Though, both essential oil and oleoresins were found to be effective, essential oil was found to be better than the oleoresins.

Solid-Phase Extraction of Sulfur Mustard Metabolites Using an Activated Carbon Fiber Sorbent.

PubMed

Lee, Jin Young; Lee, Yong Han

2016-01-01

A novel solid-phase extraction method using activated carbon fiber (ACF) was developed and validated. ACF has a vast network of pores of varying sizes and microporous structures that result in rapid adsorption and selective extraction of sulfur mustard metabolites according to the pH of eluting solvents. ACF could not only selectively extract thiodiglycol and 1-methylsulfinyl-2-[2-(methylthio)-ethylsulfonyl]ethane eluting a 9:1 ratio of dichloromethane to acetone, and 1,1'-sulfonylbis[2-(methylsulfinyl)ethane] and 1,1'-sulfonylbis- [2-S-(N-acetylcysteinyl)ethane] eluting 3% hydrogen chloride in methanol, but could also eliminate most interference without loss of analytes during the loading and washing steps. A sample preparation method has been optimized for the extraction of sulfur mustard metabolites from human urine using an ACF sorbent. The newly developed extraction method was applied to the trace analysis of metabolites of sulfur mustard in human urine matrices in a confidence-building exercise for the analysis of biomedical samples provided by the Organisation for the Prohibition of Chemical Weapons. © The Author 2015. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

Yellow mustard bran attenuates glycaemic response of a semi-solid food in young healthy men.

PubMed

Lett, Aron M; Thondre, Pariyarath S; Rosenthal, Andrew J

2013-03-01

In a randomized, repeated-measures design, the glycaemic response and satiety ratings of a potato and leek soup were compared with and without the addition of 5 g of yellow mustard bran. Ten healthy, non-smoking, moderately active male subjects (mean age of 21.1 years and mean body mass index 23.2 kg/m(2)) were recruited to the study. Capillary blood glucose and satiety were measured at 0, 15, 30, 45, 60, 90 and 120 min, postprandial of each food. The incremental area under the blood glucose curve, blood glucose at each time point and satiety rating were calculated and compared via paired t-test. Mean blood glucose values at 15, 30 and 90 min (p < 0.0001, p < 0.0001 and p = 0.0059, respectively) were all significantly lower with the addition of 5 g of yellow mustard bran. In conclusion, this study demonstrated the attenuation of postprandial glycaemic response following the addition of 5 g of yellow mustard bran to a soup.

Recovery of useful chemicals from palm oil mill wastewater

NASA Astrophysics Data System (ADS)

Ratanaporn, Yuangsawad; Duangkamol, Na-Ranong; Teruoki, Tago; Takao, Masuda

2017-11-01

A two-step process consisting of pyrolysis of dried sludge and catalytic upgrading of pyrolysed liquid was proposed. Wastewater from a palm oil mill was separated to solid cake and liquid by filtration. The solid cake was dried and pyrolysed at 773 K. Liquid product obtained from the pyrolysis had two immiscible aqueous and oil phases (PL-A and PL-O). Identification of chemicals in PL-A and PL-O indicated that both phases contained various chemicals with unsaturated bonds, such as carboxylic acids and alcohols, however, most of the chemicals could not be identified. Catalytic upgrading of PL-A and PL-O over ZrO2·FeOx were separately performed using a fixed bed reactor at various conditions, T = 513-723 K and mass of catalyst to feed rate = 0.25-10 h. The main components in the liquid products of PL-A upgrading were methanol and acetone whereas they were acetone and phenol in the case of PL-O upgrading. More than 15% of carbon in raw material was deposited on the catalyst. To reduce the carbon deposition, the used catalyst was treated with air at 823 K. This simple treatment could reasonably regenerate the catalyst only for the case of PL-A catalytic upgrading.

Capsaicinoids, Chloropicrin and Sulfur Mustard: Possibilities for Exposure Biomarkers

PubMed Central

Pesonen, Maija; Vähäkangas, Kirsi; Halme, Mia; Vanninen, Paula; Seulanto, Heikki; Hemmilä, Matti; Pasanen, Markku; Kuitunen, Tapio

2010-01-01

Incapacitating and irritating agents produce temporary disability persisting for hours to days after the exposure. One can be exposed to these agents occupationally in industrial or other working environments. Also general public can be exposed in special circumstances, like industrial accidents or riots. Incapacitating and irritating agents discussed in this review are chloropicrin and capsaicinoids. In addition, we include sulfur mustard, which is an old chemical warfare agent and known to cause severe long-lasting injuries or even death. Chloropicrin that was used as a warfare agent in the World War I is currently used mainly as a pesticide. Capsaicinoids, components of hot pepper plants, are used by police and other law enforcement personnel as riot control agents. Toxicity of these chemicals is associated particularly with the respiratory tract, eyes, and skin. Their acute effects are relatively well known but the knowledge of putative long-term effects is almost non-existent. Also, mechanisms of effects at cellular level are not fully understood. There is a need for further research to get better idea of health risks, particularly of long-term and low-level exposures to these chemicals. For this, exposure biomarkers are essential. Validated exposure biomarkers for capsaicinoids, chloropicrin, and sulfur mustard do not exist so far. Metabolites and macromolecular adducts have been suggested biomarkers for sulfur mustard and these can already be measured qualitatively, but quantitative biomarkers await further development and validation. The purpose of this review is, based on the existing mechanistic and toxicokinetic information, to shed light on the possibilities for developing biomarkers for exposure biomonitoring of these compounds. It is also of interest to find ideas for early effect biomarkers considering the need for studies on subchronic and chronic toxicity. PMID:21833179

‘Carolina Broadleaf’ mustard green (Brassica juncea L.) resistant to the bacterial leaf blight pathogen Pseudomonas cannabina pv. alisalensis

USDA-ARS?s Scientific Manuscript database

A leafy-green mustard (Brassica juncea L.) cultivar designated ‘Carolina Broadleaf’ has been released by the Agricultural Research Service of the U.S. Dept. of Agriculture in 2015. This released cultivar is a narrow-based population of leafy-green mustard derived from a U.S. plant introduction (PI)...

A kinetic study on sesame cake protein hydrolysis by Alcalase.

PubMed

Demirhan, Elçin; Apar, Dilek Kılıç; Özbek, Belma

2011-01-01

In the present study, the hydrolysis of sesame cake protein was performed by Alcalase, a bacterial protease produced by Bacillus licheniformis, to investigate the reaction kinetics of sesame cake hydrolysis and to determine decay and product inhibition effects for Alcalase. The reactions were carried out for 10 min in 0.1 L of aqueous solutions containing 10, 15, 20, 25, and 30 g protein/L at various temperature and pH values. To determine decay and product inhibition effects for Alcalase, a series of inhibition experiments were conducted with the addition of various amounts of hydrolysate. The reaction kinetics was investigated by initial rate approach. The initial reaction rates were determined from the slopes of the linear models that fitted to the experimental data. The kinetic parameters, K(m) and V(max), were estimated as 41.17 g/L and 9.24 meqv/L x min. The Lineweaver-Burk plots showed that the type of inhibition for Alcalase determined as uncompetitive, and the inhibition constant, K(i), was estimated as 38.24% (hydrolysate/substrate mixture). Practical Application: Plant proteins are increasingly being used as an alternative to proteins from animal sources to perform functional roles in food formulation. Knowledge of the kinetics of the hydrolysis reaction is essential for the optimization of enzymatic protein hydrolysis and for increasing the utilization of plant proteins in food products. Therefore, in the present study, the hydrolysis of sesame cake protein was performed by Alcalase, a bacterial protease produced by B. licheniformis, to investigate the reaction kinetics of sesame cake hydrolysis and to determine decay and product inhibition effects for Alcalase.

Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter.

PubMed

Srivastava, Yashi; Semwal, Anil Dutt

2015-12-01

Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G') and viscous modulus (G") both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM.

Verification, Dosimetry, and Biomonitoring of Mustard Gas Exposure via Immunochemical Detection of Mustard Gas Adducts to DNA and Proteins

DTIC Science & Technology

1993-07-01

be a very effective alkylating agent for bases in DNA. Even in blood, with a variety of reactive sites, I out of 124 guanine bases was alkylated to...required for effective competition in the ELISA test, although it contained at least as many adducts as the single-stranded DNA. This difference is...competitor. 203 Figure 92: The effect of the concentration of mustard gas to which single-stranded calf-thymus DNA had been exposed on the 50% inhibition

The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake.

PubMed

Khalil, A H

1998-01-01

Physical and sensory characteristics of cakes prepared with either the carbohydrate-based fat replacers N-Flate, Paselli MD 10 and Litesse (0, 25, 50 and 75% of fat weight) or fat replacers plus emulsifier (mono- and diglycerides; 0 and 3% of flour weight) were studied. Specific gravity of the batter was significantly (p < or = 0.05) improved by using the carbohydrate-based fat replacers, especially at the 25 and 50% replacement levels. The combination of the emulsifier with either Paselli MD 10 or Litesse also enhanced the specific gravity. Cakes prepared with fat replacers at the 25 and 50% levels had higher volumes, specific volume and standing heights than those of the control. Cakes prepared with fat replacers at the 25, 50 and 75% levels were more compressible than the control. Cakes prepared with Paselli MD 10 had the highest volumes, specific volume, standing heights and compressibilities. Incorporation of emulsifier with fat replacers improved cake volumes, standing heights and compressibilities. Cakes prepared with fat replacers exhibited higher crust and crumb color values compared to the control. Cakes prepared with 25 or 50% fat replacers had higher mean scores for flavor, softness and eating quality than the control. Incorporation of emulsifier with fat replacers did not affect the crust color, crumb color and flavor, but significantly (p < or = 0.05) improved softness and eating quality.

Treatment for sulfur mustard lung injuries; new therapeutic approaches from acute to chronic phase

PubMed Central

2012-01-01

Objective Sulfur mustard (SM) is one of the major potent chemical warfare and attractive weapons for terrorists. It has caused deaths to hundreds of thousands of victims in World War I and more recently during the Iran-Iraq war (1980–1988). It has ability to develop severe acute and chronic damage to the respiratory tract, eyes and skin. Understanding the acute and chronic biologic consequences of SM exposure may be quite essential for developing efficient prophylactic/therapeutic measures. One of the systems majorly affected by SM is the respiratory tract that numerous clinical studies have detailed processes of injury, diagnosis and treatments of lung. The low mortality rate has been contributed to high prevalence of victims and high lifetime morbidity burden. However, there are no curative modalities available in such patients. In this review, we collected and discussed the related articles on the preventive and therapeutic approaches to SM-induced respiratory injury and summarized what is currently known about the management and therapeutic strategies of acute and long-term consequences of SM lung injuries. Method This review was done by reviewing all papers found by searching following key words sulfur mustard; lung; chronic; acute; COPD; treatment. Results Mustard lung has an ongoing pathological process and is active disorder even years after exposure to SM. Different drug classes have been studied, nevertheless there are no curative modalities for mustard lung. Conclusion Complementary studies on one hand regarding pharmacokinetic of drugs and molecular investigations are mandatory to obtain more effective treatments. PMID:23351279

Cake Flour Is Not Just Any Old White Powder: A Fun Take-Home Experiment

ERIC Educational Resources Information Center

McMullen, Kevin; Rasmus, C.; Virtue, Melinda; Slik, Kate; Wrigley, Colin

2014-01-01

Baking cakes with different recipes can provide an exercise in the application of the scientific method, illustrating the need to vary only one ingredient at a time for correct derivation of conclusions. This experiment, most likely to be performed at home, compares a cake flour with flours from durum wheat, rice and cornflour (gluten-free…

Prospects for Classical Biological Control of Saharan Mustard (Brassica tournefortii)

USDA-ARS?s Scientific Manuscript database

Saharan mustard (Brassica tournefortii) is a winter annual plant that is native to the Mediterranean Basin and is becoming highly invasive in the Sonoran and Mojave Deserts and adjacent areas and has spread great distances along highways from its original infestation. It is becoming a serious probl...

Onion and weed response to mustard (Sinapis alba) seed meal

USDA-ARS?s Scientific Manuscript database

Weed control in organic onion production is often difficult and expensive, requiring numerous cultivations and extensive hand-weeding. Onion safety and weed control with mustard seed meal (MSM) derived from Sinapis alba was evaluated in greenhouse and field trials. MSM applied at 110, 220, and 440 g...

Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.

PubMed

Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel

2017-06-01

Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

The role of gluten in a pound cake system: A model approach based on gluten-starch blends.

PubMed

Wilderjans, Edith; Pareyt, Bram; Goesaert, Hans; Brijs, Kristof; Delcour, Jan A

2008-10-15

In order to evaluate the role of gluten in cake-making, gluten-starch (GS) blends with different ratios of gluten to starch were tested in a research pound cake formula. The viscosities of batters made from commercial GS blends in the otherwise standardised formula increased with their gluten content. High viscosities during heating provide the batters with the capacity to retain expanding air nuclei, and thereby led to desired product volumes. In line with the above, increasing gluten levels in the cake recipes led to a more extended oven spring period. Cakes with a starch content exceeding 92.5% in the GS blend suffered from substantial collapse during cooling. They had a coarse crumb with a solid gummy layer at the bottom. Image analysis showed statistical differences in numbers of cells per cm(2), cell to total area ratio and mean cell area (p<0.05). Both density and mean cell area were related to gluten level. Moreover, mean cell area and cell to total area ratio were the highest for cakes with the lowest density and highest gluten levels. Relative sodium dodecyl sulfate (SDS, 2.0%) buffer (pH 6.8) extractabilities of protein from cakes baked with the different GS blends decreased with gluten content and were strongly correlated with the intensity of collapse. Taken together, the results teach that protein gives the cakes resistance to collapse, resulting in desirable volumes and an optimal grain structure with uniform cell distribution. Copyright © 2008 Elsevier Ltd. All rights reserved.

Biochar prepared from castor oil cake at different temperatures: A voltammetric study applied for Pb(2+), Cd(2+) and Cu(2+) ions preconcentration.

PubMed

Kalinke, Cristiane; Mangrich, Antonio Sálvio; Marcolino-Junior, Luiz H; Bergamini, Márcio F

2016-11-15

Biochar is a carbonaceous material similar produced by pyrolysis of biomass under oxygen-limited conditions. Pyrolysis temperature is an important parameter that can alters biochar characteristics (e.g. surface area, pore size distribution and surface functional groups) and affects it efficacy for adsorption of several probes. In this work, biochar samples have been prepared from castor oil cake using different temperatures of pyrolysis (200-600°C). For the first time, a voltammetric procedure based on carbon paste modified electrode (CPME) was used to investigate the effect of temperature of pyrolysis on the adsorptive characteristics of biochar for Pb(II), Cd(II) and Cu(II) ions. Besides the electrochemical techniques, several characterizations have been performed to evaluate the physicochemical properties of biochar in function of the increase of the pyrolysis temperature. Results suggest that biochar pyrolized at 400°C (BC400) showed a better potential for ions adsorption. The CPME modified with BC400 showed better relative current signal with adsorption affinity: Pb(II)>Cd(II)>Cu(II). Kinetic studies revealed that the pseudo-second order model describes more accurately the adsorption process suggesting that the surface reactions control the adsorption rate. Values found for amount adsorbed were 15.94±0.09; 4.29±0.13 and 2.38±0.39μgg(-1) for Pb(II), Cd(II) and Cu(II) ions, respectively. Copyright © 2016 Elsevier B.V. All rights reserved.

Correlations of sleep disorders with severity of obstructive airway disease in mustard gas-injured patients.

PubMed

Vahedi, Ensieh; Taheri, Saeed; Alaedini, Farshid; Poursaleh, Zohreh; Ameli, Javad; Ghanei, Mostafa

2012-06-01

Mustard gas has serious adverse effects on several organs and functions in humans. In this study, we analyzed potential correlations between obstructive airway disease and sleep disorders in Iranian mustard gas-injured patients. We enrolled 30 male mustard gas-injured veterans and civilians from the Chemical Warfare Exposure Clinic at Baqiyatallah Hospital, Tehran. All the subjects underwent comprehensive polysomnographic and spirometric evaluations for diagnosis of sleep disorders. Patients were categorized into three groups according to the severity of their obstructive airway disease based on the Global Initiative for Chronic Obstructive Lung Disease (GOLD) criteria: group 1 (GOLD I and II), group 2 (GOLD III), and group 3 (GOLD IV). Patients with less severe obstructive airway disease had significantly higher rate of hypopnea (p = 0.05) and AHI (p = 0.05). The number of REM events was significantly higher in patients with less severe airway disease (p = 0.028). Stage 1 sleep among patients with higher FEV1 significantly constituted a higher proportion of sleep, and stage 4 sleep was significantly longer in patients with higher DLCO (p = 0.043, both). We found that sleep parameters in SM-exposed patients have some relations with spirometric parameters. Future studies with large patient populations are needed for confirmation of our results, and therapeutic interventions are needed to evaluate endeavors we can do to enhance health and quality of life in our mustard gas-injured population.

Sulfur Mustard Toxicity Following Dermal Exposure

PubMed Central

Paromov, Victor; Suntres, Zacharias; Smith, Milton; Stone, William L.

2007-01-01

Objective: Sulfur mustard (bis-2-(chloroethyl) sulfide) is a chemical warfare agent (military code: HD) causing extensive skin injury. The mechanisms underlying HD-induced skin damage are not fully elucidated. This review will critically evaluate the evidence showing that oxidative stress is an important factor in HD skin toxicity. Oxidative stress results when the production of reactive oxygen (ROS) and/or reactive nitrogen oxide species (RNOS) exceeds the capacity of antioxidant defense mechanisms. Methods: This review will discuss the role of oxidative stress in the pathophysiology of HD skin toxicity in both in vivo and in vitro model systems with emphasis on the limitations of the various model systems. Evidence supporting the therapeutic potential of antioxidants and antioxidant liposomes will be evaluated. Antioxidant liposomes are effective vehicles for delivering both lipophilic (incorporated into the lipid bilayers) and water-soluble (encapsulated in the aqueous inner-spaces) antioxidants to skin. The molecular mechanisms interconnecting oxidative stress to HD skin toxicity are also detailed. Results: DNA repair and inflammation, in association with oxidative stress, induce intracellular events leading to apoptosis or to a programmable form of necrosis. The free radical, nitric oxide (NO), is of considerable interest with respect to the mechanisms of HD toxicity. NO signaling pathways are important in modulating inflammation, cell death, and wound healing in skin cells. Conclusions: Potential future directions are summarized with emphasis on a systems biology approach to studying sulfur mustard toxicity to skin as well as the newly emerging area of redox proteomics. PMID:18091984

Solid-State Treatment of Castor Cake Employing the Enzymatic Cocktail Produced from Pleurotus djamor Fungi.

PubMed

Sánchez-Cantú, Manuel; Ortiz-Moreno, Liliana; Ramos-Cassellis, María E; Marín-Castro, Marco; De la Cerna-Hernández, C

2018-06-01

In this work, the enzymatic cocktail produced by Pleurotus djamor fungi extracted at pH of 4.8 and 5.3 was employed for castor cake solid-state treatment. Proximal, X-ray powder diffraction and scanning electron microscopy analysis of the pristine castor cake were carried out. First, Pleurotus djamor stain was inoculated in castor cake for the enzymatic production and the enzymatic activity was determined. The maximum enzymatic activity was identified at days 14 (65.9 UI/gss) and 11 (140.3 UI/gss) for the enzymatic cocktail obtained at pH 5.3 and 4.8, respectively. Then, the enzymatic cocktail obtained at the highest enzymatic activity days was employed directly over castor cake. Lignin was degraded throughout incubation time achieving a 47 and 45% decrease for the cocktail produced at pH 4.8 and 5.3, correspondingly. These results were corroborated by the SEM and XRD analysis where a higher porosity and xylan degradation were perceived throughout the enzymatic treatment.

Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science.

PubMed

Ortner, Eva; Granvogl, Michael; Schieberle, Peter

2016-11-02

Heat-processing of Brassica seeds led to the formation of a characteristic pleasant popcorn-like and coffee-like aroma impression compared to the mainly pea-like aroma of the corresponding raw seeds. To analyze this phenomenon on a molecular basis, raw and roasted white mustard seeds and rapeseeds were analyzed using the sensomics approach. Application of comparative aroma extract dilution analysis (cAEDA) and identification experiments to raw and roasted (140 °C, 30 min) mustard seeds revealed 36 odorants (all identified for the first time) and 47 odorants (41 newly identified), respectively. Twenty-seven odorants in raw and 43 odorants in roasted (140 °C, 60 min) rapeseeds were found, which were all described for the first time. Among the set of volatiles, 2-isopropyl-3-methoxypyrazine (earthy, pea-like) and 4-ethenyl-2-methoxyphenol (clove-like, smoky) showed high FD factors in both raw seeds. 4-Hydroxy-2,5-dimethylfuran-3(2H)-one (caramel-like), 2,3-diethyl-5-methylpyrazine (earthy), dimethyl trisulfide (cabbage-like), and 2-acetyl-1-pyrroline (popcorn-like) were present at high flavor dilution (FD) factors in both roasted Brassica seeds. Odorants, differing in cAEDA or showing high FD factors in at least one of the seeds, were quantitated by stable isotope dilution analysis (SIDA), followed by the calculation of odor activity values (OAVs) using odor thresholds determined in refined sunflower oil. Eighteen aroma compounds in raw and 28 in roasted mustard seeds as well as 14 in raw and 25 in roasted rapeseeds revealed OAVs ≥1. All four aroma recombinates, prepared by mixing the odorants showing OAVs ≥1 in their naturally occurring concentrations, showed a very good similarity with the original seeds and, thus, proved the successful characterization of the respective key odorants.

Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake.

PubMed

Samapundo, S; Devlieghere, F; Vroman, A; Eeckhout, M

2016-11-21

The major objective of this study was to assess the antifungal activities of commercially available 'clean label' fermentates and their potential to replace the preservative function of sorbate and propionate in cake. This study was performed in two parts. In the first part of the study the inhibitory activities of selected fermentates - FA, FB, FC and FD - towards Aspergillus tritici and Aspergillus amstelodami were assessed as a function of pH (5.0-6.5) on malt extract agar (MEA). In the second part of the study, challenge, shelf-life and sensorial tests were used to determine the suitability of these fermentates to replace potassium sorbate and calcium propionate in quarter pound cake. All the fermentates evaluated in this study all had significant (p<0.05) inhibitory activities towards A. tritici and A. amstelodami within the recommended dosage range for application in bakery products. In all cases, the inhibitory activity of the fermentates increased with a decrease in the pH and an increase in concentration. FC was generally the most inhibitory whilst FD was the least inhibitory. Significant (p<0.05) synergistic interactions were determined to occur between the effects of pH and concentration for all fermentates evaluated in this study. The sensorial tests with FC showed that cakes produced with ≤1% FC (on basis of the batter) did not differ significantly (p>0.05) in flavour from the reference cake (0.5% calcium propionate and 0.54% potassium sorbate). However, the challenge and shelf-life tests showed that cakes produced with ≤1% FC were not as microbiologically shelf-stable as the reference cake, especially when sliced. Therefore, it can be concluded that whilst fermentates have appreciable antifungal effects, their use could potentially result in reduced shelf-stabilities. Robust challenge and shelf-life tests would be recommended before the marketing of cakes were propionate and/or sorbate has been replaced to ensure accurate shelf-lives are stated

Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake.

PubMed

da Conceição Dos Santos, Rozilda; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; de Moura Lima, Elizanne; de Carvalho, Francisco Fernando Ramos

2017-06-01

The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake.

Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake

PubMed Central

da Conceição dos Santos, Rozilda; Gomes, Daiany Iris; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Sacramento, Samara Bianca Moraes; de Moura Lima, Elizanne; de Carvalho, Francisco Fernando Ramos

2017-01-01

Objective The aim was to evaluate carcass characteristics, cut yield, and meat quality in lambs that were fed different inclusion levels of palm kernel cake. Methods Forty-five woolless castrated male Santa Inês crossbred sheep with an initial average body weight of 23.16±0.35 kg were used. The experimental design was a completely randomized design with five treatments, with palm kernel cake in the proportions of 0.0%, 7.5%, 15.0%, 22.5%, and 30.0% with nine replications per treatment. After slaughter, the gastrointestinal tract was weighed when it was full, after which it was then emptied. The heart, liver, kidney, pancreas perirenal fat were also collected and weighed. The carcass was split into two identical longitudinal halves and weighed to determine the quantitative and qualitative characteristics. Results The empty body weight, carcass weight and yield, and fat thickness decreased linearly (p<0.05) as a function of palm kernel inclusion in the diet. There was no difference (p>0.05) for the rib eye area of animals that were fed palm kernel cake. There was a reduction in the commercial cut weight (p<0.05), except for the neck weight. The weights of the heart, liver, kidney fat, small, and large intestine, and gastrointestinal tract decreased. Nevertheless, the gastrointestinal content was greater for animals that were fed increasing levels of cake. For the other organs and viscera, differences were not verified (p>0.05). The sarcomere length decreased linearly (p<0.05), although an effect of the inclusion of palm kernel cake was not observed in other meat quality variables. It is worth noting that the red staining intensity, indicated as A, had a tendency to decrease (p = 0.050). Conclusion The inclusion of palm kernel cake up to 30% in the diet does not lead to changes in meat quality characteristics, except for sarcomere length. Nevertheless, carcass quantitative characteristics decrease with the use of palm kernel cake. PMID:27857029

Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.

PubMed

Şakıyan, Özge

2015-05-01

The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven.

Co-composting of physic nut (Jatropha curcas) deoiled cake with rice straw and different animal dung.

PubMed

Das, Manab; Uppal, H S; Singh, Reena; Beri, Shanuja; Mohan, K S; Gupta, Vikas C; Adholeya, Alok

2011-06-01

To address the dispensing of this growing volume, a study on utilization of jatropha (Jatropha curcas) deoiled cake through compost production was carried out. The deoiled cake was composted with rice straw, four different animal dung (cow dung, buffalo dung, horse dung and goat dung) and hen droppings in different proportions followed by assessment, and comparison of biochemical characteristics among finished composts. Nutrient content in finished compost was within the desired level whereas metals such as copper, lead and nickel were much below the maximum allowable concentrations. Although a few finished material contained phorbol ester (0.12 mg/g), but it was far below the original level found in the deoiled cake. Such a study indicates that a huge volume of jatropha deoiled cake can be eliminated through composting. Copyright © 2011 Elsevier Ltd. All rights reserved.

Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics.

PubMed

Lebesi, Dimitra M; Tzia, Constantina

2011-08-01

The staling of cakes enriched with untreated brans and endoxylanase-treated brans was evaluated by monitoring the changes in physicochemical, thermal, and sensorial properties of cakes during 7-d storage. Oat and rice bran were treated with different levels (0, 70, and 700 ppm) of an endoxylanase enzyme and added to cakes on 30% flour weight basis. Moisture losses, water activity, crumb firmness, starch retrogradation, and sensorial characteristics were used as staling indicators. Avrami-type equations were efficiently used for modeling the starch retrogradation kinetics, while linear models most adequately described crumb firming kinetics. Cake staling induced an increase in crumb firmness and enthalpy of amylopectin retrogradation, and a decrease in crumb moisture and sensory quality and acceptability scores of cakes. Oat bran-containing cakes better maintained their characteristics compared to the ones containing rice bran along the 7-d storage. Endoxylanase treatment of brans delayed the changes naturally induced during staling in crumb moisture content, amylopectin retrogradation enthalpy, and crumb firmness in the respective cakes. Deterioration of the sensorial characteristics was slower for the cakes containing endoxylanase-treated brans, as well. The level of endoxylanase treatment did not differentiate significantly (P < 0.05) any of the staling indicators. Overall, this study demonstrated that addition of endoxylanase-treated brans can result in cakes with improved nutritional characteristics and increased shelf life. The results of the study show the potential of using enzymes to modify underutilized food sources that can be properly incorporated in baked goods, improving their nutritional value, their quality characteristics, and providing longer shelf life. The developed procedure and results can be utilized by the bakery industry to make high fiber and low cost bakery products with improved sensorial characteristics that are appealing to the

Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes.

PubMed

Pozo-Bayón, Maria Angeles; Ruíz-Rodríguez, Alejandro; Pernin, Karine; Cayot, Nathalie

2007-02-21

The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography-olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compounds-some of them generated during baking and others added in the dough-were followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage.

Evolution in an ancient detoxification pathway is coupled with a transition to herbivory in the drosophilidae.

PubMed

Gloss, Andrew D; Vassão, Daniel G; Hailey, Alexander L; Nelson Dittrich, Anna C; Schramm, Katharina; Reichelt, Michael; Rast, Timothy J; Weichsel, Andrzej; Cravens, Matthew G; Gershenzon, Jonathan; Montfort, William R; Whiteman, Noah K

2014-09-01

Chemically defended plant tissues present formidable barriers to herbivores. Although mechanisms to resist plant defenses have been identified in ancient herbivorous lineages, adaptations to overcome plant defenses during transitions to herbivory remain relatively unexplored. The fly genus Scaptomyza is nested within the genus Drosophila and includes species that feed on the living tissue of mustard plants (Brassicaceae), yet this lineage is derived from microbe-feeding ancestors. We found that mustard-feeding Scaptomyza species and microbe-feeding Drosophila melanogaster detoxify mustard oils, the primary chemical defenses in the Brassicaceae, using the widely conserved mercapturic acid pathway. This detoxification strategy differs from other specialist herbivores of mustard plants, which possess derived mechanisms to obviate mustard oil formation. To investigate whether mustard feeding is coupled with evolution in the mercapturic acid pathway, we profiled functional and molecular evolutionary changes in the enzyme glutathione S-transferase D1 (GSTD1), which catalyzes the first step of the mercapturic acid pathway and is induced by mustard defense products in Scaptomyza. GSTD1 acquired elevated activity against mustard oils in one mustard-feeding Scaptomyza species in which GstD1 was duplicated. Structural analysis and mutagenesis revealed that substitutions at conserved residues within and near the substrate-binding cleft account for most of this increase in activity against mustard oils. Functional evolution of GSTD1 was coupled with signatures of episodic positive selection in GstD1 after the evolution of herbivory. Overall, we found that preexisting functions of generalized detoxification systems, and their refinement by natural selection, could play a central role in the evolution of herbivory. © The Author 2014. Published by Oxford University Press on behalf of the Society for Molecular Biology and Evolution. All rights reserved. For permissions, please e

Effect of Food Waste Co-Digestion on Digestion, Dewatering, and Cake Quality.

PubMed

Higgins, Matthew; Rajagopalan, Ganesh; Miller, Andre; Brown, Jeffrey; Beightol, Steven

2017-01-01

  The objective of this study was to evaluate the effect of food waste addition on anaerobic digestion performance as well as downstream parameters including dewatering, cake quality, and filtrate quality. Laboratory-scale digesters were fed processed food waste at rates of 25%, 45%, and 65% increased chemical oxygen demand (COD) loading rates compared to a control fed only primary and secondary solids. The specific methane yield increased from 370 L CH4/kg VSadded for the control to 410, 440, and 470 L CH4/kg VSadded for the 25, 45, and 65% food waste addition, respectively. The cake solids after dewatering were all higher for the food waste digesters compared to the control, with the highest cake solids being measured for the 45% food-waste loading. Compared to the control digester, the biosolids odorant concentration increased for the lowest dose of food waste. Odorant concentrations were below detection for the highest food waste loading.

Toxic metals biosorption by Jatropha curcas deoiled cake: equilibrium and kinetic studies.

PubMed

Rawat, Anand P; Rawat, Monica; Rai, J P N

2013-08-01

The equilibrium sorption of Cr(VI) and Cu(II) from aqueous solution using Jatropha curcas deoiled cake, has been studied with respect to adsorbent dosage, contact time, pH, and initial metal concentration in batch mode experiments. Removal of Cu(II) by deoiled cake was greater than that of Cr(VI). The adsorbent chemical characteristics, studied by Fourier transform-infrared analysis, suggested that the presence of Cr(VI) and Cu(II) in the biomass influenced the bands corresponding to hydroxyl and carboxyl groups. Desorption studies revealed that maximum metals recovery was achieved by HNO3 followed by CH3COOH and HCl. The Freundlich isotherm model showed good fit to the equilibrium adsorption data. The adsorption kinetics followed the pseudo-second-order model, which provided the best correlation for the biosorption process, and suggested that J. curcas deoiled cake can be used as an efficient biosorbent over other commonly used sorbents for decontamination of Cr(VI)- and Cu(II)-containing wastewater.

Segmentation of Retinal Blood Vessels Based on Cake Filter

PubMed Central

Bao, Xi-Rong; Ge, Xin; She, Li-Huang; Zhang, Shi

2015-01-01

Segmentation of retinal blood vessels is significant to diagnosis and evaluation of ocular diseases like glaucoma and systemic diseases such as diabetes and hypertension. The retinal blood vessel segmentation for small and low contrast vessels is still a challenging problem. To solve this problem, a new method based on cake filter is proposed. Firstly, a quadrature filter band called cake filter band is made up in Fourier field. Then the real component fusion is used to separate the blood vessel from the background. Finally, the blood vessel network is got by a self-adaption threshold. The experiments implemented on the STARE database indicate that the new method has a better performance than the traditional ones on the small vessels extraction, average accuracy rate, and true and false positive rate. PMID:26636095

Quantitative evaluation method of the bubble structure of sponge cake by using morphology image processing

NASA Astrophysics Data System (ADS)

Tatebe, Hironobu; Kato, Kunihito; Yamamoto, Kazuhiko; Katsuta, Yukio; Nonaka, Masahiko

2005-12-01

Now a day, many evaluation methods for the food industry by using image processing are proposed. These methods are becoming new evaluation method besides the sensory test and the solid-state measurement that are using for the quality evaluation. An advantage of the image processing is to be able to evaluate objectively. The goal of our research is structure evaluation of sponge cake by using image processing. In this paper, we propose a feature extraction method of the bobble structure in the sponge cake. Analysis of the bubble structure is one of the important properties to understand characteristics of the cake from the image. In order to take the cake image, first we cut cakes and measured that's surface by using the CIS scanner. Because the depth of field of this type scanner is very shallow, the bubble region of the surface has low gray scale values, and it has a feature that is blur. We extracted bubble regions from the surface images based on these features. First, input image is binarized, and the feature of bubble is extracted by the morphology analysis. In order to evaluate the result of feature extraction, we compared correlation with "Size of the bubble" of the sensory test result. From a result, the bubble extraction by using morphology analysis gives good correlation. It is shown that our method is as well as the subjectivity evaluation.

Combined effects of mustard flour, acetic acid, and salt against Esherichia coil O157:H7 stored at 5 and 22 degrees C.

PubMed

Rhee, Min-Suk; Dougherty, Richard H; Kang, Dong-Hyun

2002-10-01

The combined effects of acetic acid and mustard flour were investigated to ascertain their impact on Escherichia coli O157:H7 stored at 5 and 22 degrees C. Samples were prepared with various concentrations of acetic acid (0, 0.25, 0.5, 0.75, and 1% [vol/vol]) combined with 10% (wt/vol) Baltimore or Coleman mustard flour and 2% (fixed; wt/vol) sodium chloride. An acid-adapted mixture of three E. coli O157:H7 strains (10(6) to 10(7) CFU/ml) was inoculated into prepared mustard samples that were stored at 5 and 22 degrees C, and samples were assayed periodically for the survival of E. coli O157:H7. The numbers of E. coli O157:H7 were reduced much more rapidly at 22 degrees C than at 5 degrees C. E. coli O157:H7 was rapidly reduced to below the detection limit (<0.3 log10, CFU/ml) after 1 day at 22 degrees C, whereas it survived for up to 5 days at 5 degrees C. There was no synergistic or additive effect with regard to the killing of E. coli O157:H7 with the addition of small amounts of acetic acid to the mustard flour. When stored at 5 degrees C, mustard in combination with 0.25 (M-0.25), 0.5 (M-0.5), and 0.75% (M-0.75) acetic acid exerted less antimicrobial activity than the control (M-0). The order of lethality at 5 degrees C was generally M-0.25 = M-0.5 < M-0.75 = M-0 < M-1. The addition of small amounts of acetic acid (<0.75%) to mustard retards the reduction of E coli O157:H7. Statistical reduction in populations of E. coli O157:H7 (P < 0.05) was enhanced relative to that of the control (mustard alone) only with the addition of 1% acetic acid. This information may help mustard manufacturers to understand the antimicrobial activity associated with use of mustard flour in combination with acetic acid.

Mobilization of human mesenchymal stem cells through different cytokines and growth factors after their immobilization by sulfur mustard.

PubMed

Schreier, Cassandra; Rothmiller, Simone; Scherer, Michael A; Rummel, Christoph; Steinritz, Dirk; Thiermann, Horst; Schmidt, Annette

2018-09-01

The chemical warfare agent sulfur mustard (SM), also known as mustard gas, was first used in World War I. Although prohibited by the chemical warfare convention, significant amounts of SM still exist and have still to be regarded as a threat for military personnel and civilians. After SM exposure, the most prominent clinical symptom is the development of extensive non-healing skin wounds. This chronic wound healing dysfunction is persisting over long time. Mesenchymal stem cells (MSC) are known to play an important role in wound healing. Moreover, it is also known that patients with chronic wound healing diseases have compromised mesenchymal stem cell functionality. Based on these observations and the known relationship between wound healing dysfunction and MSC function we investigated the impact of sulfur mustard on human MSC. Mesenchymal stem cells (MSC) were isolated from femoral heads of healthy donors. They were cultured for less than four passages. MSC were exposed towards different sulfur mustard concentrations. After exposure we analyzed the secretome and the migration capacity. The migration capacity under influence of SM was analyzed after treatment with various cytokines. SM exposure (even at very low concentrations) showed negative effects on the migration capability. Many cytokines that are necessary for MSC migration were secreted in a reduced manner. The reduced migratory capacity can be compensated in part by the addition of cytokines. Here especially IL-8 (e and m) and IL-6 significantly compensated the SM induced migration reduction. The effect of sulfur mustard on MSC might play an important role in the persistence of long-term adverse effects; here the reduced migration could particularly be important. The compensation of the SM-induced migration reduction by addition of cytokines could possibly solve this problem. Moreover, our current results will help to understand the relationship between alkylating agents and MSC and thus will also give

Obesity, the metabolic syndrome, and type 2 diabetes in developing countries: role of dietary fats and oils.

PubMed

Misra, Anoop; Singhal, Neha; Khurana, Lokesh

2010-06-01

Developing countries are undergoing rapid nutrition transition concurrent with increases in obesity, the metabolic syndrome, and type 2 diabetes mellitus (T2DM). From a healthy traditional high-fiber, low-fat, low-calorie diet, a shift is occurring toward increasing consumption of calorie-dense foods containing refined carbohydrates, fats, red meats, and low fiber. Data show an increase in the supply of animal fats and increased intake of saturated fatty acid (SFAs) (obtained from coconut oil, palm oil, and ghee [clarified butter]) in many developing countries, particularly in South Asia and South-East Asia. In some South Asian populations, particularly among vegetarians, intake of n-3 polyunsaturated fatty acids (PUFAs) (obtained from flaxseed, mustard, and canola oils) and long-chain (LC) n-3 PUFAs (obtained from fish and fish oils) is low. Further, the effect of supplementation of n-3 PUFAs on metabolic risk factors and insulin resistance, except for demonstrated benefit in terms of decreased triglycerides, needs further investigation among South Asians. Data also show that intake of monounsaturated fatty acids (MUFAs) ranged from 4.7% to 16.4%en in developing countries, and supplementing it from olive, canola, mustard, groundnut, and rice bran oils may reduce metabolic risk. In addition, in some developing countries, intake of n-6 PUFAs (obtained from sunflower, safflower, corn, soybean, and sesame oils) and trans-fatty acids (TFAs) is increasing. These data show imbalanced consumption of fats and oils in developing countries, which may have potentially deleterious metabolic and glycemic consequences, although more research is needed. In view of the rapid rise of T2DM in developing countries, more aggressive public health awareness programs coupled with governmental action and clear country-specific guidelines are required, so as to promote widespread use of healthy oils, thus curbing intake of SFAs and TFAs, and increasing intake of n-3 PUFAs and MUFAs. Such

Construction technique of disposable bin from sludge cake and its environmental risk.

PubMed

Kongmuang, Udomsak; Kiykaew, Duangta; Morioka, Ikuharu

2015-01-01

Now, a lot of researchers have tried to make recycled rigid materials from the sludge cake produced in paper mill industries for the purpose of decreasing its volume. In this study, the researchers tried to make economically a disposable bin and to examine whether it is toxic or not to the outside environment. To make a disposable bin, the researchers used the sludge cake, a plastic basket, as a fixed mold, white cloth or newspaper, as a removable supporter for wrapping around the mold, and latex or plaster, as a binder. The strength of the samples was measured by tensile-stress testing. The water absorption was evaluated by Cobb test. As toxicological tests, leaching test and seed germination test were selected. It was possible to form the disposal bin from the cleaned sludge cake. They seemed safe to carry garbage in the industry judging from the results of tensile-stress testing. Some of them showed less water absorptiveness (higher water resistance) in the results of Cobb test. The results of leaching test showed small values of three heavy metals, lead, nickel and copper, in the leachate. The seed germination test suggested no adverse effects of the bins in the clay and sand on the tomato growth. The results of these tests suggest that the bins have good strength, sufficient water resistance and no toxicological effect on the environment. This new recycled bin has the possibility to solve the environmental and health problems at disposing the sludge cake.

Evaluating mustard seed meal for weed suppression in potato (Solanum tuberosum)

USDA-ARS?s Scientific Manuscript database

Mustard seed meal (MSM) derived from Sinapis alba controls weeds for several weeks following application to soil, but also has potential to injure the planted crop. Producers of certified organic potatoes typically utilize a combination of cover crops, soil hilling, harrowing, and cultivation for we...

Sequentially Integrated Optimization of the Conditions to Obtain a High-Protein and Low-Antinutritional Factors Protein Isolate from Edible Jatropha curcas Seed Cake.

PubMed

León-López, Liliana; Dávila-Ortiz, Gloria; Jiménez-Martínez, Cristian; Hernández-Sánchez, Humberto

2013-01-01

Jatropha curcas seed cake is a protein-rich byproduct of oil extraction which could be used to produce protein isolates. The purpose of this study was the optimization of the protein isolation process from the seed cake of an edible provenance of J. curcas by an alkaline extraction followed by isoelectric precipitation method via a sequentially integrated optimization approach. The influence of four different factors (solubilization pH, extraction temperature, NaCl addition, and precipitation pH) on the protein and antinutritional compounds content of the isolate was evaluated. The estimated optimal conditions were an extraction temperature of 20°C, a precipitation pH of 4, and an amount of NaCl in the extraction solution of 0.6 M for a predicted protein content of 93.3%. Under these conditions, it was possible to obtain experimentally a protein isolate with 93.21% of proteins, 316.5 mg 100 g(-1) of total phenolics, 2891.84 mg 100 g(-1) of phytates and 168 mg 100 g(-1) of saponins. The protein content of the this isolate was higher than the content reported by other authors.

Sequentially Integrated Optimization of the Conditions to Obtain a High-Protein and Low-Antinutritional Factors Protein Isolate from Edible Jatropha curcas Seed Cake

PubMed Central

León-López, Liliana; Dávila-Ortiz, Gloria; Jiménez-Martínez, Cristian; Hernández-Sánchez, Humberto

2013-01-01

Jatropha curcas seed cake is a protein-rich byproduct of oil extraction which could be used to produce protein isolates. The purpose of this study was the optimization of the protein isolation process from the seed cake of an edible provenance of J. curcas by an alkaline extraction followed by isoelectric precipitation method via a sequentially integrated optimization approach. The influence of four different factors (solubilization pH, extraction temperature, NaCl addition, and precipitation pH) on the protein and antinutritional compounds content of the isolate was evaluated. The estimated optimal conditions were an extraction temperature of 20°C, a precipitation pH of 4, and an amount of NaCl in the extraction solution of 0.6 M for a predicted protein content of 93.3%. Under these conditions, it was possible to obtain experimentally a protein isolate with 93.21% of proteins, 316.5 mg 100 g−1 of total phenolics, 2891.84 mg 100 g−1 of phytates and 168 mg 100 g−1 of saponins. The protein content of the this isolate was higher than the content reported by other authors. PMID:25937971

Effect of crumb cellular structure characterized by image analysis on cake softness.

PubMed

Dewaest, Marine; Villemejane, Cindy; Berland, Sophie; Neron, Stéphane; Clement, Jérôme; Verel, Aliette; Michon, Camille

2018-06-01

Sponge cake is a cereal product characterized by an aerated crumb and appreciated for its softness. When formulating such product, it is interesting to be able to characterize the crumb structure using image analysis and to bring knowledge about the effects of the crumb cellular structure on its mechanical properties which contribute to softness. An image analysis method based on mathematical morphology was adapted from the one developed for bread crumb. In order to evaluate its ability to discriminate cellular structures, series of cakes were prepared using two rather similar emulsifiers but also using flours with different aging times before use. The mechanical properties of the crumbs of these different cakes were also characterized. It allowed a cell structure classification taking into account cell size and homogeneity, but also cell wall thickness and the number of holes in the walls. Interestingly, the cellular structure differences had a larger impact on the aerated crumb Young modulus than the wall firmness. Increasing the aging time of flour before use leads to the production of firmer crumbs due to coarser and inhomogeneous cellular structures. Changing the composition of the emulsifier may change the cellular structure and, depending on the type of the structural changes, have an impact on the firmness of the crumb. Cellular structure rather than cell wall firmness was found to impact cake crumb firmness. The new fast and automated tool for cake crumb structure analysis allows detecting quickly any change in cell size or homogeneity but also cell wall thickness and number of holes in the walls (openness degree). To obtain a softer crumb, it seems that options are to decrease the cell size and the cell wall thickness and/or to increase the openness degree. It is then possible to easily evaluate the effects of ingredients (flour composition, emulsifier …) or change in the process on the crumb structure and thus its softness. Moreover, this image

Proposal of a taste evaluating method of the sponge cake by using 3D range sensor

NASA Astrophysics Data System (ADS)

Kato, Kunihito; Yamamoto, Kazuhiko; Ogawa, Noriko

2002-10-01

Nowadays, the image processing techniques are while applying to the food industry in many situations. The most of these researches are applications for the quality control in plants, and there are hardly any cases of measuring the 'taste'. We are developing the measuring system of the deliciousness by using the image sensing. In this paper, we propose the estimation method of the deliciousness of a sponge cake. Considering about the deliciousness of the sponge cake, if the size of the bubbles on the surface is small and the number of them is large, then it is defined that the deliciousness of the sponge cake is better in the field of the food science. We proposed a method of detection bubbles in the surface of the sectional sponge cake automatically by using 3-D image processing. By the statistical information of these detected bubbles based on the food science, the deliciousness is estimated.

Transcriptome analysis of stem development in the tumourous stem mustard Brassica juncea var. tumida Tsen et Lee by RNA sequencing.

PubMed

Sun, Quan; Zhou, Guanfan; Cai, Yingfan; Fan, Yonghong; Zhu, Xiaoyan; Liu, Yihua; He, Xiaohong; Shen, Jinjuan; Jiang, Huaizhong; Hu, Daiwen; Pan, Zheng; Xiang, Liuxin; He, Guanghua; Dong, Daiwen; Yang, Jianping

2012-04-21

Tumourous stem mustard (Brassica juncea var. tumida Tsen et Lee) is an economically and nutritionally important vegetable crop of the Cruciferae family that also provides the raw material for Fuling mustard. The genetics breeding, physiology, biochemistry and classification of mustards have been extensively studied, but little information is available on tumourous stem mustard at the molecular level. To gain greater insight into the molecular mechanisms underlying stem swelling in this vegetable and to provide additional information for molecular research and breeding, we sequenced the transcriptome of tumourous stem mustard at various stem developmental stages and compared it with that of a mutant variety lacking swollen stems. Using Illumina short-read technology with a tag-based digital gene expression (DGE) system, we performed de novo transcriptome assembly and gene expression analysis. In our analysis, we assembled genetic information for tumourous stem mustard at various stem developmental stages. In addition, we constructed five DGE libraries, which covered the strains Yong'an and Dayejie at various development stages. Illumina sequencing identified 146,265 unigenes, including 11,245 clusters and 135,020 singletons. The unigenes were subjected to a BLAST search and annotated using the GO and KO databases. We also compared the gene expression profiles of three swollen stem samples with those of two non-swollen stem samples. A total of 1,042 genes with significantly different expression levels occurring simultaneously in the six comparison groups were screened out. Finally, the altered expression levels of a number of randomly selected genes were confirmed by quantitative real-time PCR. Our data provide comprehensive gene expression information at the transcriptional level and the first insight into the understanding of the molecular mechanisms and regulatory pathways of stem swelling and development in this plant, and will help define new mechanisms of stem

Pathogenesis and treatment of skin lesions caused by sulfur mustard.

PubMed

Poursaleh, Zohreh; Ghanei, Mostafa; Babamahmoodi, Farhang; Izadi, Morteza; Harandi, Ali Amini; Emadi, Seyed Emad; Taghavi, Nez'hat-o-Sadat; Sayad-Nouri, Seyede Somaye; Emadi, Seyed Naser

2012-09-01

Sulfur mustard (SM) exposure intensely causes lesions that range in severity from mild erythema to blister formation and necrosis. This review will discuss acute and long-term skin consequences due to exposure to SM and different kinds of medical prophylaxis and therapeutics against SM-induced skin lesions. Literature survey of medical case reports, clinical studies, and original articles was performed using PubMed, Medline, and the Cochrane Database (1917-2011 March). Key words included sulfur mustard, skin, toxicity, pathogenesis, cancer, treatment. SM-induced damage to the skin is characterized by edema, inflammation, and cell death mainly of the basal keratinocyte layer, with varying immunological and pathological changes in the acute phase. Also, xerosis, hypo or hyper pigmentation, scars, and rarely, skin cancers are long-term cutaneous effects. So far,the combination therapy of topical drugs and oral antihistamines, also iodine and antitumor necrosis factor alpha antibodies, are effective remedies in the treatment of skin lesions. The requirement for preparedness in the dermatological community concerning SM exposure is underlined. Novel treatments for prevention and therapeutics against SM toxicity and carcinogenicity are reviewed.

Locus-specific microemulsion catalysts for sulfur mustard (HD) chemical warfare agent decontamination.

PubMed

Fallis, Ian A; Griffiths, Peter C; Cosgrove, Terence; Dreiss, Cecile A; Govan, Norman; Heenan, Richard K; Holden, Ian; Jenkins, Robert L; Mitchell, Stephen J; Notman, Stuart; Platts, Jamie A; Riches, James; Tatchell, Thomas

2009-07-22

The rates of catalytic oxidative decontamination of the chemical warfare agent (CWA) sulfur mustard (HD, bis(2-chlororethyl) sulfide) and a range (chloroethyl) sulfide simulants of variable lipophilicity have been examined using a hydrogen peroxide-based microemulsion system. SANS (small-angle neutron scattering), SAXS (small-angle X-ray scattering), PGSE-NMR (pulsed-gradient spin-echo NMR), fluorescence quenching, and electrospray mass spectroscopy (ESI-MS) were implemented to examine the distribution of HD, its simulants, and their oxidation/hydrolysis products in a model oil-in-water microemulsion. These measurements not only present a means of interpreting decontamination rates but also a rationale for the design of oxidation catalysts for these toxic materials. Here we show that by localizing manganese-Schiff base catalysts at the oil droplet-water interface or within the droplet core, a range of (chloroethyl) sulfides, including HD, spanning some 7 orders of octanol-water partition coefficient (K(ow)), may be oxidized with equal efficacy using dilute (5 wt. % of aqueous phase) hydrogen peroxide as a noncorrosive, environmentally benign oxidant (e.g., t(1/2) (HD) approximately 18 s, (2-chloroethyl phenyl sulfide, C(6)H(5)SCH(2)CH(2)Cl) approximately 15 s, (thiodiglycol, S(CH(2)CH(2)OH)(2)) approximately 19 s {20 degrees C}). Our observations demonstrate that by programming catalyst lipophilicity to colocalize catalyst and substrate, the inherent compartmentalization of the microemulsion can be exploited to achieve enhanced rates of reaction or to exert control over product selectivity. A combination of SANS, ESI-MS and fluorescence quenching measurements indicate that the enhanced catalytic activity is due to the locus of the catalyst and not a result of partial hydrolysis of the substrate.

Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method.

PubMed

Petisca, Catarina; Henriques, Ana Rita; Pérez-Palacios, Trinidad; Pinho, Olívia; Ferreira, Isabel M P L V O

2013-12-15

A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds. Copyright © 2013 Elsevier Ltd. All rights reserved.

Application of Plackett-Burman Experimental Design for Lipase Production by Aspergillus niger Using Shea Butter Cake

PubMed Central

Salihu, Aliyu; Bala, Muntari; Bala, Shuaibu M.

2013-01-01

Plackett-Burman design was used to efficiently select important medium components affecting the lipase production by Aspergillus niger using shea butter cake as the main substrate. Out of the eleven medium components screened, six comprising of sucrose, (NH4)2SO4, Na2HPO4, MgSO4, Tween-80, and olive oil were found to contribute positively to the overall lipase production with a maximum production of 3.35 U/g. Influence of tween-80 on lipase production was investigated, and 1.0% (v/w) of tween-80 resulted in maximum lipase production of 6.10 U/g. Thus, the statistical approach employed in this study allows for rapid identification of important medium parameters affecting the lipase production, and further statistical optimization of medium and process parameters can be explored using response surface methodology. PMID:25937979

Application of Plackett-Burman Experimental Design for Lipase Production by Aspergillus niger Using Shea Butter Cake.

PubMed

Salihu, Aliyu; Bala, Muntari; Bala, Shuaibu M

2013-01-01

Plackett-Burman design was used to efficiently select important medium components affecting the lipase production by Aspergillus niger using shea butter cake as the main substrate. Out of the eleven medium components screened, six comprising of sucrose, (NH4)2SO4, Na2HPO4, MgSO4, Tween-80, and olive oil were found to contribute positively to the overall lipase production with a maximum production of 3.35 U/g. Influence of tween-80 on lipase production was investigated, and 1.0% (v/w) of tween-80 resulted in maximum lipase production of 6.10 U/g. Thus, the statistical approach employed in this study allows for rapid identification of important medium parameters affecting the lipase production, and further statistical optimization of medium and process parameters can be explored using response surface methodology.

Surface-enhanced Raman spectroscopy of half-mustard agent.

PubMed

Stuart, Douglas A; Biggs, Kevin B; Van Duyne, Richard P

2006-04-01

The detection and identification of chemical warfare agents is an important analytical goal. Herein, it is demonstrated that 2-chloroethyl ethyl sulfide (half-mustard, CEES) can be successfully analysed using surface-enhanced Raman spectroscopy (SERS). A critical component in this detection system is the fabrication of a robust, yet highly enhancing, sensor surface. Recent advances in substrate fabrication and in the fundamental understanding of the SERS phenomenon enable the development of improved substrates for practical SERS applications.

Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.

PubMed

Itthivadhanapong, Pimchada; Jantathai, Srinual; Schleining, Gerhard

2016-06-01

This study aimed to compare the effects of 1 % addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25 °C indicated that all formulations exhibited gel-like behaviour with storage moduli (G') higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4 days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake.

Evidence of VX nerve agent use from contaminated white mustard plants

PubMed Central

Gravett, Matthew R.; Hopkins, Farrha B.; Self, Adam J.; Webb, Andrew J.; Timperley, Christopher M.; Baker, Matthew J.

2014-01-01

The Chemical Weapons Convention prohibits the development, production, acquisition, stockpiling, retention, transfer or use of chemical weapons by Member States. Verification of compliance and investigations into allegations of use require accurate detection of chemical warfare agents (CWAs) and their degradation products. Detection of CWAs such as organophosphorus nerve agents in the environment relies mainly upon the analysis of soil. We now present a method for the detection of the nerve agent VX and its hydrolysis products by gas chromatography and liquid chromatography mass spectrometry of ethanol extracts of contaminated white mustard plants (Sinapis alba) which retained the compounds of interest for up to 45 days. VX is hydrolysed by the plants to ethyl methylphosphonic acid and then to methylphosphonic acid. The utility of white mustard as a nerve agent detector and remediator of nerve agent-polluted sites is discussed. The work described will help deter the employment of VX in conflict. PMID:25104906

Effect of ionic strength and cationic DNA affinity binders on the DNA sequence selective alkylation of guanine N7-positions by nitrogen mustards

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

Hartley, J.A.; Forrow, S.M.; Souhami, R.L.

Large variations in alkylation intensities exist among guanines in a DNA sequence following treatment with chemotherapeutic alkylating agents such as nitrogen mustards, and the substituent attached to the reactive group can impose a distinct sequence preference for reaction. In order to understand further the structural and electrostatic factors which determine the sequence selectivity of alkylation reactions, the effect of increase ionic strength, the intercalator ethidium bromide, AT-specific minor groove binders distamycin A and netropsin, and the polyamine spermine on guanine N7-alkylation by L-phenylalanine mustard (L-Pam), uracil mustard (UM), and quinacrine mustard (QM) was investigated with a modification of the guanine-specificmore » chemical cleavage technique for DNA sequencing. The result differed with both the nitrogen mustard and the cationic agent used. The effect, which resulted in both enhancement and suppression of alkylation sites, was most striking in the case of netropsin and distamycin A, which differed from each other. DNA footprinting indicated that selective binding to AT sequences in the minor groove of DNA can have long-range effects on the alkylation pattern of DNA in the major groove.« less

NMR signal analysis to characterize solid, aqueous, and lipid phases in baked cakes.

PubMed

Le Grand, F; Cambert, M; Mariette, F

2007-12-26

Proton mobility was studied in molecular fractions of some model systems and of cake using a 1H nuclear magnetic resonance (NMR) relaxation technique. For cake, five spin-spin relaxation times (T2) were obtained from transverse relaxation curves: T2 (1) approximately 20 micros, T2 (2) approximately 0.2 ms, T2 (3) approximately 3 ms, T2 (4) approximately 50 ms, and T2 (2) approximately 165 ms. The faster component was attributed to the solid phase, components 2 and 3 were associated with the aqueous phase, and the two slowest components were linked to the lipid phase. After cooking, the crust contained more fat but less water than the center part of the cake. The amount of gelatinized starch was lower in the crust, and water was more mobile due to less interaction with macromolecules. This preliminary study revealed different effects of storage on the center and crust.

Atopic dermatitis-associated protein interaction network lead to new insights in chronic sulfur mustard skin lesion mechanisms.

PubMed

Amiri, Mojtaba; Jafari, Mohieddin; Azimzadeh Jamalkandi, Sadegh; Davoodi, Seyed-Masoud

2013-10-01

Chronic sulfur mustard skin lesions (CSMSLs) are the most common complications of sulfur mustard exposure; however, its mechanism is not completely understood.According to clinical signs, there are similarities between CSMSL and atopic dermatitis (AD). In this study, proteomic results of AD were reviewed and the AD-associated protein-protein interaction network (PIN) was analyzed. According to centrality measurements, 16 proteins were designated as pivotal elements in AD mechanisms. Interestingly, most of these proteins had been reported in some sulfur mustard-related studies in late and acute phases separately. Based on the gene enrichment analysis, aging, cell response to stress, cancer, Toll- and NOD-like receptor and apoptosis signaling pathways have the greatest impact on the disease. By the analysis of directed protein interaction networks, it is concluded that TNF, IL-6, AKT1, NOS3 and CDKN1A are the most important proteins. It is possible that these proteins play role in the shared complications of AD and CSMSL including xerosis and itching.

CAKE: the coincidence array for K600 experiments

NASA Astrophysics Data System (ADS)

Adsley, P.; Neveling, R.; Papka, P.; Dyers, Z.; Brümmer, J. W.; Diget, C. Aa.; Hubbard, N. J.; Li, K. C. W.; Long, A.; Marin-Lambarri, D. J.; Pellegri, L.; Pesudo, V.; Pool, L. C.; Smit, F. D.; Triambak, S.

2017-02-01

The combination of a magnetic spectrometer and ancillary detectors such as silicon detectors is a powerful tool for the study of nuclear reactions and nuclear structure. This paper discusses the recently commissioned silicon array called the "CAKE" which is designed for use with the K600 magnetic spectrometer at iThemba LABS.

N-mustard analogs of S-adenosyl-L-methionine as biochemical probes of protein arginine methylation.

PubMed

Hymbaugh Bergman, Sarah J; Comstock, Lindsay R

2015-08-01

Nucleosomes, the fundamental building blocks of eukaryotic chromatin, undergo post-synthetic modifications and play a major role in the regulation of transcriptional processes. Combinations of these modifications, including methylation, regulate chromatin structure, determining its different functional states and playing a central role in differentiation. The biological significance of cellular methylation, particularly on chromatin, is widely recognized, yet we know little about the mechanisms that link biological methylation events. To characterize and fully understand protein methylation, we describe here novel N-mustard analogs of S-adenosyl-l-methionine (SAM) as biochemical tools to better understand protein arginine methylation events using protein arginine methyltransferase 1 (PRMT1). Specifically, azide- and alkyne-functionalized N-mustard analogs serve as cofactor mimics of SAM and are enzymatically transferred to a model peptide substrate in a PRMT1-dependent fashion. Once incorporated, the resulting alkynes and azides can be modified through chemoselective ligations, including click chemistry and the Staudinger ligation. These results readily demonstrate the feasibility of utilizing N-mustard analogs as biochemical tools to site-specifically label substrates of PRMT1 and serve as an alternative approach to study protein methylation events. Copyright © 2015 The Authors. Published by Elsevier Ltd.. All rights reserved.

Membrane fouling in a submerged membrane bioreactor with focus on surface properties and interactions of cake sludge and bulk sludge.

PubMed

Yu, Haiying; Lin, Hongjun; Zhang, Meijia; Hong, Huachang; He, Yiming; Wang, Fangyuan; Zhao, Leihong

2014-10-01

In this study, the fouling behaviors and surface properties of cake sludge and bulk sludge in a submerged membrane bioreactor (MBR) were investigated and compared. It was found that the specific filtration resistance (SFR) of cake sludge was about 5 times higher than that of bulk sludge. Two types of sludge possessed similar extracellular polymeric substances (EPS) content, particle size distribution (PSD) and zeta potential. However, their surface properties in terms of surface tensions were significantly different. Further analysis showed that cake sludge was more hydrophilic and had worse aggregation ability. Moreover, cake sludge surface possessed more hydrocarbon, less oxygen and nitrogen moieties than bulk sludge surface. It was suggested that, rather than EPS and PSD differences, the differences in the surface composition were the main cause of the great differences in SFR and adhesion ability between cake sludge and bulk sludge. Copyright © 2014 Elsevier Ltd. All rights reserved.

Comparison of oilseed yields: a preliminary review

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

Duke, J.A.; Bagby, M.O.

It was assumed that for most oilseed crops, 90% of the oil yield might be considered as profit. To compare oil seeds, pertinent portions of the yield and energy paragraphs from a summary published by Dr. Duke for DOE Grant No. 59-2246-1-6-054-0 with Dr. Bagby as ADODR were reproduced. The seed yields ranged from 200 to 14,000 kg/ha, the low one too low to consider and the high one suspiciously high. The yield of 14,000 kg oil per hectare is equivalent to more than 30 barrels of oil per hectare. The energy species included ambrette, tung-oil tree, cashew, wood-oil tree,more » mu-oil tree, peanut, mustard greens; rape, colza; black mustard, turnip, safflower, colocynth, coconut, crambe, African oil palm, soybean, cotton, sunflower, Eastern black walnut, Engligh walnut, meadow foam, flax, macadamia nuts, opium poppy, perilla, almond, castorbean, Chinese tallow tree, sesame, jojoba, yellow mustard, stokes' aster, and Zanzibar oilvine. 1 table. (DP)« less

Chocolate cake. Guilt or celebration? Associations with healthy eating attitudes, perceived behavioural control, intentions and weight-loss.

PubMed

Kuijer, Roeline G; Boyce, Jessica A

2014-03-01

Food and eating are often associated with ambivalent feelings: pleasure and enjoyment, but also worry and guilt. Guilt has the potential to motivate behaviour change, but may also lead to feelings of helplessness and loss of control. This study firstly examined whether a default association of either 'guilt' or 'celebration' with a prototypical forbidden food item (chocolate cake) was related to differences in attitudes, perceived behavioural control, and intentions in relation to healthy eating, and secondly whether the default association was related to weight change over an 18month period (and short term weight-loss in a subsample of participants with a weight-loss goal). This study did not find any evidence for adaptive or motivational properties of guilt. Participants associating chocolate cake with guilt did not report more positive attitudes or stronger intentions to eat healthy than did those associating chocolate cake with celebration. Instead, they reported lower levels of perceived behavioural control over eating and were less successful at maintaining their weight over an 18month period. Participants with a weight-loss goal who associated chocolate cake with guilt were less successful at losing weight over a 3month period compared to those associating chocolate cake with celebration. Copyright © 2014. Published by Elsevier Ltd.

Palm kernel cake extract exerts hepatoprotective activity in heat-induced oxidative stress in chicken hepatocytes.

PubMed

Oskoueian, Ehsan; Abdullah, Norhani; Idrus, Zulkifli; Ebrahimi, Mahdi; Goh, Yong Meng; Shakeri, Majid; Oskoueian, Armin

2014-10-02

Palm kernel cake (PKC), the most abundant by-product of oil palm industry is believed to contain bioactive compounds with hepatoprotective potential. These compounds may serve as hepatoprotective agents which could help the poultry industry to alleviate adverse effects of heat stress on liver function in chickens. This study was performed to evaluate the hepatoprotective potential of PKC extract in heat-induced oxidative stress in chicken hepatocytes. The nature of the active metabolites and elucidation of the possible mechanism involved were also investigated. The PKC extract possessed free radical scavenging activity with values significantly (p < 0.05) lower than silymarin as the reference antioxidant. Heat-induced oxidative stress in chicken hepatocyte impaired the total protein, lipid peroxidation and antioxidant enzymes activity significantly (p < 0.05). Treatment of heat-induced hepatocytes with PKC extract (125 μg/ml) and silymarin as positive control increased these values significantly (p < 0.05). The real time PCR and western blot analyses revealed the significant (p < 0.05) up-regulation of oxidative stress biomarkers including TNF-like, IFN-γ and IL-1β genes; NF-κB, COX-2, iNOS and Hsp70 proteins expression upon heat stress in chicken hepatocytes. The PKC extract and silymarin were able to alleviate the expression of all of these biomarkers in heat-induced chicken hepatocytes. The gas chromatography-mass spectrometry analysis of PKC extract showed the presence of fatty acids, phenolic compounds, sugar derivatives and other organic compounds such as furfural which could be responsible for the observed hepatoprotective activity. Palm kernel cake extract could be a potential agent to protect hepatocytes function under heat induced oxidative stress.

Extraction of proteins from pennycress seeds and press cake

USDA-ARS?s Scientific Manuscript database

In order to more fully utilize pennycress, a potentially viable bio-diesel source, the proteinaceous components were extracted from pennycress seed and press cake. The amino acid composition of the proteins present in pennycress was typical for proteins derived from plants, with glycine, glutamic ac...

Microbial mutagenic effects of the DNA minor groove binder pibenzimol (Hoechst 33258) and a series of mustard analogues.

PubMed

Ferguson, L R; Denny, W A

1995-06-01

A series of aniline mustards and half-mustards targeted to DNA by linkage (through a polymethylene chain) to the bisbenzimidazole chromophore of pibenzimol (Hoechst 33258) have been evaluated for their mutagenic properties, as estimated in three strains of Salmonella typhimurium, and for their mitotic crossing-over and petite mutagenesis activities in Saccharomyces cerevisiae strain D5. Agarose gel electrophoresis studies showed that only the derivative with the longest linker chain cross-linked DNA, with the remaining compounds being monoalkylators. The parent (non-alkylator) minor groove binding ligand (Hoechst 33258) was inactive in the bacterial strains TA98 or TA100 but weakly mutagenic in TA102, and caused neither mitotic crossing-over nor 'petite' mutagenesis in yeast. Aniline half-mustard itself (monoalkylator) was an effective base-pair substitution mutagen (events in S. typhimurium strain TA100) with some frameshift mutagenesis activity in TA98, but showed only weak effects in the yeast assays, whereas aniline mustard (cross-linker) was inactive in these bacterial systems but caused substantial amounts of mitotic crossing-over in yeast. The composite molecules studied here showed effects more characteristic of the minor groove binding chromophore than of alkylating moieties. All showed weak mutagenic activity in TA102 and none in TA98. The only compound to show significant mitotic crossing-over ability was the long-chain derivative which cross-linked DNA. For most of the compounds, the mutagenicity data provided no supportive evidence for DNA alkylation. Since other evidence suggests this does occur readily, it is likely to have a different target to that seen with untargeted aniline mustards. The significant antitumor activity and low mutagenic potential shown by these compounds make them worthy of further study.

Regulation of 1-alpha, 25-dihydroxyvitamin D3 on interleukin-6 and interleukin-8 induced by sulfur mustard (HD) on human skin cells.

PubMed

Arroyo, Carmen M; Kan, Robert K; Burman, Damon L; Kahler, David W; Nelson, Marian R; Corun, Charlene M; Guzman, Juanita J; Broomfield, Clarence A

2003-05-01

The regulatory effects of the active form of vitamin D, 1-alpha, 25-dihydroxyvitamin D3 (1-alpha, 25 (OH)2D3) were assessed on the cytokine and chemokine secretion induced by sulfur mustard on human skin fibroblasts and human epidermal keratinocytes. Stimulation of human skin fibroblasts with sulfur mustard (10(-4) M for 24 hr at 37 degrees ) resulted in approximately a 5 times increase in the secretion of interleukin-6 and over a 10 times increase for interleukin-8, which was inhibited by 1-alpha, 25 (OH)2D3, at mustard-stimulated human epidermal keratinocytes at concentrations mustard on human skin fibroblasts/human epidermal keratinocytes, apparent at nanomolar concentrations. Our results indicate that the suppression of these inflammatory mediators by 1-alpha, 25 (OH)2D3 is dependent on the source of the primary cultures, cell densities, and kinetics of pretreatments. In contrast to the inhibition of cytokine/chemokine production, cell proliferation was enhanced by almost 1.7 times on treated human epidermal keratinocytes with 1-alpha, 25 (OH)2D3 (1 x 10(-9) M) after sulfur mustard-stimulation (10(-4) M for 24 hr at 37 degrees C). The observed enhancement diversified based on cell density, and kinetics of pretreatment with a maximal synergism (s) observed at 1 x 10(-9) M. Photomicrographs show typical signs of cellular degeneration caused by sulfur mustard such as chromatin condensation. The observed cellular degeneration was lessened when human epidermal keratinocytes were treated with 1-alpha, 25 (OH)2D3 (2 x 10(-9) M). 1-alpha, 25(OH)2D3 could be an alternative treatment for cutaneous inflammation disorders caused by sulfur mustard because we have demonstrated its ability to suppress inflammatory

Characterization and Modulation of Proteins Involved in Sulfur Mustard Vesication

DTIC Science & Technology

2006-05-01

Unlimited 13. SUPPLEMENTARY NOTES 14. ABSTRACT: See next page. 15. SUBJECT TERMS Mustard, Chemical Defense 16...points after SM exposure, cells were harvested for further analyses. Chemicals . SM (bis-(2-chloroethyl) sulfide; >98% purity) was obtained from the...US Army Edgewood Research, Development and Engineering Center. The CaM antagonist W-13 (N- (4-Aminobutyl)-5-chloro-2-naphthalenesulfonamide, HCl

Anionic carbonato and oxalato cobalt(III) nitrogen mustard complexes.

PubMed

Craig, Peter R; Brothers, Penelope J; Clark, George R; Wilson, William R; Denny, William A; Ware, David C

2004-02-21

Synthetic approaches to cobalt(III) complexes [Co(L)(L')2] containing the bidentate dialkylating nitrogen mustard N,N-bis(2-chloroethyl)-1,2-ethanediamine (L = dce) together with anionic ancilliary ligands (L') which are either carbonato (CO3(2-)), oxalato (ox2-), bis(2-hydroxyethyl)dithiocarbamato (bhedtc-), 2-pyridine carboxylato (pico-) or 2-pyrazine carboxylato (pyzc-) were investigated. Synthetic routes were developed using the related amines N,N-diethyl-1,2-ethanediamine (dee) and 1,2-ethanediamine (en). The complexes [Co(CO3)2(L)]- (L = dee 1, dce 2), [Co(ox)2(L)]- (L = dee 3, dce 4), [Co(bhedtc)2(dee)]+ 5, [Co(bhedtc)2(en)]+ 6, mer-[Co(pico)3], mer-[Co(pyzc)]3 7 and [Co(pico)2(dee)]+ 8 were prepared and were characterised by IR, UV-Vis, 1H and 13C[1H] NMR spectroscopy, mass spectrometry and cyclic voltammetry. [Co(bhedtc)2(en)]BPh4 6b and trans(O)-[Co(pico)2(dee)]ClO4 8 were characterised by X-ray crystallography. In vitro biological tests were carried out on complexes 1-4 in order to assess the degree to which coordination of the mustard to cobalt attenuated its cytotoxicity, and the differential toxicity in air vs. nitrogen.

Development of a liquid chromatography-multiple reaction monitoring procedure for concurrent verification of exposure to different forms of mustard agents.

PubMed

Yeo, Thong-Hiang; Ho, Mer-Lin; Loke, Weng-Keong

2008-01-01

A novel liquid chromatography-multiple reaction monitoring (LC-MRM) procedure has been developed for retrospective diagnosis of exposure to different forms of mustard agents. This concise method is able to validate prior exposure to nitrogen mustards (HN-1, HN-2, and HN-3) or sulfur mustard (HD) in a single run, which significantly reduces analysis time compared to separate runs to screen for different mustards' biomarkers based on tandem mass spectrometry. Belonging to one of the more toxic classes of chemical warfare agents, these potent vesicants bind covalently to the cysteine-34 residue of human serum albumin. This results in the formation of stable adducts whose identities were confirmed by a de novo sequencing bioinformatics software package. Our developed technique tracks these albumin-derived adduct biomarkers in blood samples which persist in vitro following exposure, enabling a detection limit of 200 nM of HN-1, 100 nM of HN-2, 200 nM of HN-3, or 50 nM of HD in human blood. The CWA-adducts formed in blood samples can be conveniently and sensitively analyzed by this MRM technique to allow rapid and reliable screening.

Comparison of the Lonidamine Potentiated Effect of Nitrogen Mustard Alkylating Agents on the Systemic Treatment of DB-1 Human Melanoma Xenografts in Mice.

PubMed

Nath, Kavindra; Nelson, David S; Putt, Mary E; Leeper, Dennis B; Garman, Bradley; Nathanson, Katherine L; Glickson, Jerry D

2016-01-01

Previous NMR studies demonstrated that lonidamine (LND) selectively diminishes the intracellular pH (pHi) of DB-1 melanoma and mouse xenografts of a variety of other prevalent human cancers while decreasing their bioenergetic status (tumor βNTP/Pi ratio) and enhancing the activities of melphalan and doxorubicin in these cancer models. Since melphalan and doxorubicin are highly toxic agents, we have examined three other nitrogen (N)-mustards, chlorambucil, cyclophosphamide and bendamustine, to determine if they exhibit similar potentiation by LND. As single agents LND, melphalan and these N-mustards exhibited the following activities in DB-1 melanoma xenografts; LND: 100% tumor surviving fraction (SF); chlorambucil: 100% SF; cyclophosphamide: 100% SF; bendamustine: 79% SF; melphalan: 41% SF. When combined with LND administered 40 min prior to administration of the N-mustard (to maximize intracellular acidification) the following responses were obtained; chlorambucil: 62% SF; cyclophosphamide: 42% SF; bendamustine: 36% SF; melphalan: 10% SF. The effect of LND on the activities of these N-mustards is generally attributed to acid stabilization of the aziridinium active intermediate, acid inhibition of glutathione-S-transferase, which acts as a scavenger of aziridinium, and acid inhibition of DNA repair by O6-alkyltransferase. Depletion of ATP by LND may also decrease multidrug resistance and increase tumor response. At similar maximum tolerated doses, our data indicate that melphalan is the most effective N-mustard in combination with LND when treating DB-1 melanoma in mice, but the choice of N-mustard for coadministration with LND will also depend on the relative toxicities of these agents, and remains to be determined.

NMR- and GC/MS-based metabolomics of sulfur mustard exposed individuals: a pilot study.

PubMed

Nobakht, B Fatemeh; Aliannejad, Rasoul; Rezaei-Tavirani, Mostafa; Arefi Oskouie, Afsaneh; Naseri, Mohammad Taghi; Parastar, Hadi; Aliakbarzadeh, Ghazaleh; Fathi, Fariba; Taheri, Salman

2016-09-01

Sulfur mustard (SM) is a potent alkylating agent and its effects on cells and tissues are varied and complex. Due to limitations in the diagnostics of sulfur mustard exposed individuals (SMEIs) by noninvasive approaches, there is a great necessity to develop novel techniques and biomarkers for this condition. We present here the first nuclear magnetic resonance (NMR) and gas chromatography-mass spectrometry (GC/MS) metabolic profiling of serum from and healthy controls to identify novel biomarkers in blood serum for better diagnostics. Of note, SMEIs were exposed to SM 30 years ago and that differences between two groups could still be found. Pathways in which differences between SMEIs and healthy controls are observed are related to lipid metabolism, ketogenesis, tricarboxylic acid (TCA) cycle and amino acid metabolism.

Carcass characteristics and meat quality of lambs fed babassu cake (Orbignya speciosa) as a replacement for elephant grass silage.

PubMed

Luz, Janaina Barros; Alves, Kaliandra Souza; Mezzomo, Rafael; Ribeiro Dos Santos Neta, Ernestina; Gomes, Daiany Íris; Sampaio Oliveira, Luis Rennan; Silva, Josiane Costa; Ramos de Carvalho, Francisco Fernando

2017-01-01

The study aimed to evaluate the effect of the partial replacement of elephant grass silage with babassu cake (Orbignya speciosa) on the carcass characteristics and meat quality of feedlot lambs. Forty-five castrated male Santa Ines sheep (19.08 ± 0.41 kg) approximately 4 months old were distributed in a completely randomized design, with five treatments 0.0, 12.5, 25.0, 37.5 and 50 % (%DM) replacement of babassu cake with silage forming isoproteic diets formulated at a ratio of 40 % roughage to 60 % concentrate. All of the studied animals were slaughtered at the end of the experiment. The liver weights and yields increased with the inclusion of babassu cake. The weight of the shoulder increased from 2.31 to 2.61 kg, while the loin yield decreased from 7.38 to 6.64 % with the inclusion of babassu cake, both linearly. The body length, thoracic perimeter, rump perimeter and carcass compactness index showed high and positive correlations with the hot and cold carcass weights. The myofibrillar fragmentation index decreased linearly as a function of the inclusion level of babassu cake, but other quality variables were not affected. The replacement of up to 50 % of the elephant grass silage with babassu cake in the diet of lambs does not cause negative effects on carcass characteristics or meat quality.

Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes.

PubMed

Keppler, S; Bakalis, S; Leadley, C E; Sahi, S S; Fryer, P J

2018-05-01

An accurate method to heat treat flour samples has been used to quantify the effects of heat treatment on flour functionality. A variety of analytical methods has been used such as oscillatory rheology, rheomixer, solvent retention capacity tests, and Rapid Visco Analysis (RVA) in water and in aqueous solutions of sucrose, lactic acid, and sodium carbonate. This work supports the hypothesis that heat treatment facilitates the swelling of starch granules at elevated temperature. Results furthermore indicated improved swelling ability and increased interactions of flour polymers (in particular arabinoxylans) of heat treated flour at ambient conditions. The significant denaturation of the proteins was indicated by a lack of gluten network formation after severe heat treatments as shown by rheomixer traces. Results of these analyses were used to develop a possible cake flour specification. A method was developed using response surfaces of heat treated flour samples in the RVA using i) water and ii) 50% sucrose solution. This can uniquely characterise the heat treatment a flour sample has received and to establish a cake flour specification. This approach might be useful for the characterisation of processed samples, rather than by baking cakes. Hence, it may no longer be needed to bake a cake after flour heat treatment to assess the suitability of the flour for high ratio cake production, but 2 types of RVA tests suffice. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

Acute effects of sulfur mustard injury--Munich experiences.

PubMed

Kehe, K; Thiermann, H; Balszuweit, F; Eyer, F; Steinritz, D; Zilker, T

2009-09-01

Sulfur mustard (SM) is a strong vesicant agent which has been used in several military conflicts. Large stockpiles still exist to the present day. SM is believed to be a major threat to civilian populations because of the persistent asymmetric threat by non-state actors, such as terrorist groups, its easy synthesis and handling and the risk of theft from stockpiles. Following an asymptomatic interval of several hours, acute SM exposure produces subepidermal skin blisters, respiratory tract damage, eye lesions and bone marrow depression. Iranian victims of SM exposure during the Iran-Iraq (1984-1988) war were treated at intensive care units of 3 Munich hospitals. All 12 patients were injured following aerial attacks with SM filled bombs, which exploded in a distance between 5 and 30m. All patients soon noted an offensive smell of garlic, addle eggs or oil roasted vegetables. No individual protective equipment was used. Eye itching and skin blistering started 2h after SM exposure. Some patients complained of nausea, dizziness and hoarseness. 4h after exposure, most patients started vomiting. Eye symptoms worsened and most patients suffered from temporary blindness due to blepharospasm and lid oedema. Additionally, pulmonary symptoms such as productive cough occurred. Patients were transferred to Munich 4-17 days after SM exposure. On admission all patients showed significant skin blistering and pigmentation. Conjunctivitis and photophobia were the major eye symptoms. Pulmonary symptoms, including productive cough were persistent. Bronchoscopy revealed massive inflammation of the trachea with signs of necrosis. 3 patients needed tracheotomy. Chest X-ray did not yield abnormal observations. This presentation summarizes the experience of treating SM victims in Munich and discusses therapeutic implications.

Histopathological and Reproductive Evaluation in Male Rats Fed Jatropha curcas Seed Cake with or without Alkaline Hydrolysis and Subjected to Heat Treatment.

PubMed

Teixeira Sousa Moura, Laiane; Palomaris Mariano Souza, Domenica; Mendonça, Simone; de Aquino Ribeiro, José Antônio; Fernandes Sousa, Luciano; Tony Ramos, Adriano; Maiorka, Paulo César; de Araújo, Vera Lúcia; Mayumi Maruo, Viviane

2017-01-01

Jatropha curcas cake, a by-product of biodiesel production, is rich in protein and has potential to be used in livestock feed; however, the presence of antinutritional factors and phorbol esters limits its use. Thus, this study investigated toxicological and reproductive effects in male Wistar rats after subchronic exposure to J. curcas cake subjected to detoxification procedures. Rats were divided into seven groups ( n = 10) and treated for 60 days. The control group received commercial feed, while experimental groups received a diet containing 5% J . curcas cake nonhydrolyzed or hydrolyzed with 5 M NaOH. The cakes were unwashed or washed with ethanol or water and were autoclaved at 121°C for 30 minutes. Alkaline hydrolysis combined with ethanol washing decreased the phorbol ester concentration in the cake by 98%. Histopathological findings included diffuse degeneration of the liver and edema around the pulmonary vessels in the nonhydrolyzed groups. In addition, nontreated females mated with males of nonhydrolyzed unwashed group showed a decreased number of live fetuses and an increased placental weight. There were no signs of toxicity in rats given hydrolyzed cakes washed and unwashed, indicating that alkaline hydrolysis associated with heat treatment is an efficient method for detoxification of the J. curcas cake.

Histopathological and Reproductive Evaluation in Male Rats Fed Jatropha curcas Seed Cake with or without Alkaline Hydrolysis and Subjected to Heat Treatment

PubMed Central

Palomaris Mariano Souza, Domenica; Mendonça, Simone; de Aquino Ribeiro, José Antônio; Fernandes Sousa, Luciano; Maiorka, Paulo César; Mayumi Maruo, Viviane

2017-01-01

Jatropha curcas cake, a by-product of biodiesel production, is rich in protein and has potential to be used in livestock feed; however, the presence of antinutritional factors and phorbol esters limits its use. Thus, this study investigated toxicological and reproductive effects in male Wistar rats after subchronic exposure to J. curcas cake subjected to detoxification procedures. Rats were divided into seven groups (n = 10) and treated for 60 days. The control group received commercial feed, while experimental groups received a diet containing 5% J. curcas cake nonhydrolyzed or hydrolyzed with 5 M NaOH. The cakes were unwashed or washed with ethanol or water and were autoclaved at 121°C for 30 minutes. Alkaline hydrolysis combined with ethanol washing decreased the phorbol ester concentration in the cake by 98%. Histopathological findings included diffuse degeneration of the liver and edema around the pulmonary vessels in the nonhydrolyzed groups. In addition, nontreated females mated with males of nonhydrolyzed unwashed group showed a decreased number of live fetuses and an increased placental weight. There were no signs of toxicity in rats given hydrolyzed cakes washed and unwashed, indicating that alkaline hydrolysis associated with heat treatment is an efficient method for detoxification of the J. curcas cake. PMID:28620618

[Long-term complications of sulfur mustard exposure: a therapeutic update].

PubMed

Shiyovich, Arthur; Rosman, Yossi; Krivoy, Amir; Statlender, Liran; Kassirer, Michael; Shrot, Shai

2014-01-01

Sulfur mustard (SM) is an alkylating chemical warfare agent with high military significance due to its high toxicity, resistance and availability. SM was widely used in military conflicts, the last being the Iran-Iraq war with more than 100,000 Iranians exposed, one-third of whom are still suffering from late effects. The intensity of the delayed complications correlates to the extent, the area and the route of exposure. The clinical manifestations most commonly involve respiratory, ocular and dermal effects. Respiratory complications include dyspnea, cough and expectorations and various obstructive and restrictive lung diseases. Dermal complications are itching, burning sensation, blisters, dry skin, dermatitis and pigmentary changes. Ocular complications include photophobia, red eye, tearing, corneal ulcers and blindness. Although the picture remains incomplete the major mechanisms responsible for the clinical and pathological effects of SM are: DNA alkylation and cross-linking, protein modification and membrane damage in addition to induction of inflammatory mediators in the target tissues causing extensive necrosis, apoptosis and loss of tissue structure. The current report reviews long-term complications of SM exposure, focusing on new treatments tested in clinical trials conducted on humans. Such treatments include: N-acetyl cysteine, bronchodilators, corticosteroids, Interferon-gamma, furosemide and morphine for the respiratory complications. Ocular complications may entail: Invasive procedures treating corneal complication, limbal ischemia and stem cell deficiency. Treatment for dermatological complications include: anti-depressants, pimercrolimus, Unna's boot, capsaicin, phenol and menthol, Aloe vera and olive oil, curcumin and Interferon-gamma.

Influence of baking conditions on the quality attributes of sponge cake.

PubMed

Ureta, M Micaela; Olivera, Daniela F; Salvadori, Viviana O

2017-03-01

Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.

The activation of phosphoramide mustard anticancer drugs from ab initio simulations.

NASA Astrophysics Data System (ADS)

Allesch, Markus; Schwegler, Eric; Colvin, Mike; Gygi, Francois; Galli, Giulia

2007-03-01

The nitrogen mustard based DNA alkylating agents were the first nonhormonal drugs to be used effectively in the treatment of cancer and remain one of the most important drugs for the chemotherapeutic management of many common malignancies today. An understanding of the activation of these compounds is, in itself, of scientific interest, but also critical in designing improved analogs of greater selectivity and efficacy. We have investigated the activation pathways of one of the most active metabolites, phosphoramide mustard (PM), and its methylated ester (PMME). In particular, we have examined the activation barrier and reaction free energy for the intramolecular cyclization reaction using first principles molecular dynamics simulations with explicit and continuum solvation models. Structural, dynamical and electronic properties along the reaction path have been computed mainly to address the question why de-esterification is required to activate these drugs. This work was performed under the auspices of the U.S. Dept. of Energy at the University of California/Lawrence Livermore National Laboratory under contract no. W-7405-Eng-48.

In vitro Starch Hydrolysis Rate, Physico-chemical Properties and Sensory Evaluation of Butter Cake Prepared Using Resistant Starch Type III Substituted for Wheat Flour.

PubMed

Pongjanta, J; Utaipattanaceep, A; Naivikul, O; Piyachomkwan, K

2008-09-01

Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch in butter cake increased significantly (P<0.05) as the level of substitution with RS III increased from 2.1 to 4.4% of resistant starch content. The butter cake with RS III replacement had a significantly lower in vitro starch hydrolysis rate compared to the control cake (0% RS III). The rates of starch hydrolysis from 0 to 180 min digestion time for 0, 5, 10 15, and 20% RS III in place of wheat flour in butter cakes were 3.70 to 67.65%, 2.97 to 64.86%, 2.86 to 59.99%, 2.79 to 55.96 and 2.78 to 53.04% respectively. The physico-chemical properties of 5 to 10% RS III substituted with wheat flour in the butter cake were not significantly different from the control cake and were moderately accepted by panellists in the sensory evaluation test.

Assessment of Jatropha curcas L. biodiesel seed cake toxicity using the zebrafish (Danio rerio) embryo toxicity (ZFET) test.

PubMed

Hallare, Arnold V; Ruiz, Paulo Lorenzo S; Cariño, J C Earl D

2014-05-01

Consequent to the growing demand for alternative sources of energy, the seeds from Jatropha curcas remain to be the favorite for biodiesel production. However, a significant volume of the residual organic mass (seed cake) is produced during the extraction process, which raises concerns on safe waste disposal. In the present study, we assessed the toxicity of J. curcas seed cake using the zebrafish (Danio rerio) embryotoxicity test. Within 1-h post-fertilization (hpf), the fertilized eggs were exposed to five mass concentrations of J. curcas seed cake and were followed through 24, 48, and 72 hpf. Toxicity was evaluated based on lethal endpoints induced on zebrafish embryos namely egg coagulation, non-formation of somites, and non-detachment of tail. The lowest concentration tested, 1 g/L, was not able to elicit toxicity on embryos whereas 100 % mortality (based also on lethal endpoints) was recorded at the highest concentration at 2.15 g/L. The computed LC50 for the J. curcas seed cake was 1.61 g/L. No further increase in mortality was observed in the succeeding time points (48 and 72 hpf) indicating that J. curcas seed cake exerted acute toxicity on zebrafish embryos. Sublethal endpoints (yolk sac and pericardial edema) were noted at 72 hpf in zebrafish embryos exposed to higher concentrations. The observed lethal endpoints induced on zebrafish embryos were discussed in relation to the active principles, notably, phorbol esters that have remained in the seed cake even after extraction.

Beneficial role of carbon nanotubes on mustard plant growth: an agricultural prospect

NASA Astrophysics Data System (ADS)

Mondal, Anindita; Basu, Ruma; Das, Sukhen; Nandy, Papiya

2011-10-01

Nowadays an increasing application of nanotechnology in different fields has arisen an extensive debate about the effect of the engineered nanoparticles on environment . Phytotoxicity of nanoparticles has come into limelight in the last few years. However, very few studies have been done so far on the beneficial aspects of nanoparticles on plants. In this article, we report the beneficial effect of multi-walled carbon nanotubes (MWCNTs) having diameter of 30 nm on Brassica juncea (mustard) seeds. Measurements of germination rate, T 50 (time taken for 50% germination), shoot and root growth have shown encouraging results using low concentration of oxidized MWCNT (OMWCNT) treated seeds as compared to non-oxidized as well as high concentration OMWCNT treated seeds. For toxicity study we measured the germination index and relative root elongation, while conductivity test and infra-red spectra were also performed to study the overall effect of oxidized and non-oxidized nanotubes on mustard seeds and seedlings.

Response of Sugarcane in a Red Ultisol to Phosphorus Rates, Phosphorus Sources, and Filter Cake

PubMed Central

Prado, Renato de Mello; Campos, Cid Naudi Silva; Rosatto Moda, Leandro; de Lima Vasconcelos, Ricardo; Pizauro Júnior, João Martins

2015-01-01

We evaluated the effect of phosphorus application rates from various sources and in the presence or absence of filter cake on soil phosphorus, plant phosphorus, changes in acid phosphatase activity, and sugarcane productivity grown in Eutrophic Red Ultisol. Three P sources were used (triple superphosphate, Araxa rock phosphate, and Bayovar rock phosphate) and four application rates (0, 90, 180, and 360 kg ha−1 of P2O5) in the presence or absence of filter cake (7.5 t ha−1, dry basis). The soil P, the accumulated plant P, the leaf acid phosphatase activity and straw, the stalk productivity, the concentration of soluble solids in the juice (Brix), the juice sucrose content (Pol), and the purity were the parameters evaluated. We found that P applications increased levels of soil, leaf, and juice phosphorus and led to higher phosphorus accumulation and greater stalk and straw productivity. These levels were highest in the presence of filter cake. Acid phosphatase activity decreased with increasing plant phosphorus concentration. Phosphate fertilization did not show effect on sugarcane technological quality. We concluded that P application, regardless of source, improved phosphorus nutrition and increased productivity in sugarcane and, when associated with filter cake, reduced the need for mineral fertilizer. PMID:26078993

[Experiences with the enzymatic determination of sugar and sugar substitutes in dietetic cake for diabetics (author's transl)].

PubMed

Klingebiel, L; Grossklaus, R; Pahlke, G

1979-11-01

Sorbitol and fructose were determined enzymatically in home-made and commercially produced cake for diabetics. In some commercial products, a loss of fructose depending upon the baking period was found. This loss of fructose is to be attributed to the Maillard reaction. The findings were confirmed by comparative studies will a reference cake.

Mustard Gas Surrogate, 2-Chloroethyl Ethylsulfide (2-CEES), Induces Centrosome Amplification and Aneuploidy in Human and Mouse Cells

DTIC Science & Technology

2014-03-01

studies , we show that subtoxic levels of 2-chloroethyl ethylsulfide (2-CEES), a mustard gas analog, also induce centrosome amplification and chromosome...instability in cells, which may hasten the mutation rate necessary for tumorigenesis. These studies offer an explanation why those exposed to mustard...unequally, resulting in chromosome  instability,  a common  phenotype of cancer cells.  In our  studies , we show that subtoxic levels of 2

Volatiles in raw and cooked meat from lambs fed olive cake and linseed.

PubMed

Gravador, R S; Serra, A; Luciano, G; Pennisi, P; Vasta, V; Mele, M; Pauselli, M; Priolo, A

2015-04-01

This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The longissimus dorsi muscle of each lamb was sampled at slaughter and was subjected to VOC profiling through the use of SPME-GC-MS. In the raw meat, the concentration of 3-methylpentanoic acid was higher in treatment C as compared with treatments L, OC and OCL (P<0.01). Moreover the level of nonanoic acid was greater in treatments C and OC than in treatment L (P<0.05). With respect to alcohols, in raw meat the amount of 2-phenoxyethanol in treatment OCL was lower than in treatments C (P<0.01) and OC (P<0.05), while in cooked meat the amount of 1-pentanol was higher in treatment C than in treatment OC (P<0.05). Apart from these compounds, none of the lipid oxidation-derived volatiles was significantly affected by the dietary treatment. Therefore, the results suggest that the replacement of cereal concentrates with linseed and/or olive cake did not cause appreciable changes in the production of volatile organic compounds in lamb meat.

Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum).

PubMed

Kapoor, I P S; Singh, Bandana; Singh, Gurdip; De Heluani, Carola S; De Lampasona, M P; Catalan, Cesar A N

2009-06-24

Essential oil and oleoresins (ethanol and ethyl acetate) of Piper nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. beta-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), beta-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gallate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2'-diphenyl-1-picrylhydrazyl radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.

Comparison of the Lonidamine Potentiated Effect of Nitrogen Mustard Alkylating Agents on the Systemic Treatment of DB-1 Human Melanoma Xenografts in Mice

PubMed Central

Nath, Kavindra; Nelson, David S.; Putt, Mary E.; Leeper, Dennis B.; Garman, Bradley; Nathanson, Katherine L.; Glickson, Jerry D.

2016-01-01

Previous NMR studies demonstrated that lonidamine (LND) selectively diminishes the intracellular pH (pHi) of DB-1 melanoma and mouse xenografts of a variety of other prevalent human cancers while decreasing their bioenergetic status (tumor βNTP/Pi ratio) and enhancing the activities of melphalan and doxorubicin in these cancer models. Since melphalan and doxorubicin are highly toxic agents, we have examined three other nitrogen (N)-mustards, chlorambucil, cyclophosphamide and bendamustine, to determine if they exhibit similar potentiation by LND. As single agents LND, melphalan and these N-mustards exhibited the following activities in DB-1 melanoma xenografts; LND: 100% tumor surviving fraction (SF); chlorambucil: 100% SF; cyclophosphamide: 100% SF; bendamustine: 79% SF; melphalan: 41% SF. When combined with LND administered 40 min prior to administration of the N-mustard (to maximize intracellular acidification) the following responses were obtained; chlorambucil: 62% SF; cyclophosphamide: 42% SF; bendamustine: 36% SF; melphalan: 10% SF. The effect of LND on the activities of these N-mustards is generally attributed to acid stabilization of the aziridinium active intermediate, acid inhibition of glutathione-S-transferase, which acts as a scavenger of aziridinium, and acid inhibition of DNA repair by O6-alkyltransferase. Depletion of ATP by LND may also decrease multidrug resistance and increase tumor response. At similar maximum tolerated doses, our data indicate that melphalan is the most effective N-mustard in combination with LND when treating DB-1 melanoma in mice, but the choice of N-mustard for coadministration with LND will also depend on the relative toxicities of these agents, and remains to be determined. PMID:27285585

Estimation of shelf life of wikau maombo brownies cake using Accelerated Shelf Life Testing (ASLT) method with Arrhenius model

NASA Astrophysics Data System (ADS)

Wahyuni, S.; Holilah; Asranudin; Noviyanti

2018-02-01

The shelf life of brownies cake made from wikau maombo flour was predicted by ASLT method through the Arrhenius model. The aim of this study was to estimate the shelf life of brownies cake made from wikau maombo flour. The storage temperature of brownies cake was carried out at 20°C, 30°C and 45°C. The results showed that TBA (Thio Barbaturic Acid) number of brownies cake decreased as the storage temperature increase. Brownies stored at 20°C and 30°C were overgrown with mold on the storage time of six days. Brownies product (WT0 and WT1) had shelf life at 40°C approximately six and fourteen days, respectively. Brownies made from wikau maombo and wheat flour (WT1) was the best product with had the longest of shelf life about fourteen days.

Total control of chromium in tanneries - thermal decomposition of filtration cake from enzymatic hydrolysis of chrome shavings.

PubMed

Kocurek, P; Kolomazník, K; Bařinová, M; Hendrych, J

2017-04-01

This paper deals with the problem of chromium recovery from chrome-tanned waste and thus with reducing the environmental impact of the leather industry. Chrome-tanned waste was transformed by alkaline enzymatic hydrolysis promoted by magnesium oxide into practically chromium-free, commercially applicable collagen hydrolysate and filtration cake containing a high portion of chromium. The crude and magnesium-deprived chromium cakes were subjected to a process of thermal decomposition at 650°C under oxygen-free conditions to reduce the amount of this waste and to study the effect of magnesium removal on the resulting products. Oxygen-free conditions were applied in order to prevent the oxidation of trivalent chromium into the hazardous hexavalent form. Thermal decomposition products from both crude and magnesium-deprived chrome cakes were characterized by high chromium content over 50%, which occurred as eskolaite (Cr 2 O 3 ) and magnesiochromite (MgCr 2 O 4 ) crystal phases, respectively. Thermal decomposition decreased the amount of chrome cake dry feed by 90%. Based on the performed experiments, a scheme for the total control of chromium in the leather industry was designed.

Determining the Time of Flight and Speed of Sound on Different types of Edible Oil

NASA Astrophysics Data System (ADS)

Azman, N. A.; Hamid, S. B. Abd

2017-11-01

Edible oil is most often plant-based oils that have been extracted from various seeds. There are cases where the fully virgin edible oil was found to be a fraud. The adulterated edible oil indicates the intentional, fraudulent addition of extraneous, improper or cheaper ingredients puts into the oil or the dilution or removal of some valuable ingredient of the oil in order to increase profits. Hence, decrease the reliability of the Malaysian food product quality. This research was done by using the method of time of flight obtained using the Texas Instrument board, TDC1000-TDC7200 EVM connected to an ultrasonic transducer with 1 MHz frequency. The authors measured the time of flight and temperatures controlled from 20°C to 40°C of five vegetable oils (olive oil, sunflower oil, corn oil, coconut oil, and mustard oil). The value is observed and compared with other research from the literature review. From the study, time of flight values decreases exponentially while speed of sound value increases. This relationship will be useful in spectrum unfolding method to investigate the adulteration in different type of edible oil.This research outcome is to investigate the quality value of the different type of edible oil while eliminates the issues where the quality of Malaysian food product is not reliable.

Palm kernel cake obtained from biodiesel production in diets for goats: feeding behavior and physiological parameters.

PubMed

de Oliveira, R L; de Carvalho, G G P; Oliveira, R L; Tosto, M S L; Santos, E M; Ribeiro, R D X; Silva, T M; Correia, B R; de Rufino, L M A

2017-10-01

The objective of this study was to evaluate the effects of the inclusion of palm kernel (Elaeis guineensis) cake in diets for goats on feeding behaviors, rectal temperature, and cardiac and respiratory frequencies. Forty crossbred Boer male, non-castrated goats (ten animals per treatment), with an average age of 90 days and an initial body weight of 15.01 ± 1.76 kg, were used. The goats were fed Tifton 85 (Cynodon spp.) hay and palm kernel supplemented at the rates of 0, 7, 14, and 21% of dry matter (DM). The feeding behaviors (rumination, feeding, and idling times) were observed for three 24-h periods. DM and neutral detergent fiber (NDF) intake values were estimated as the difference between the total DM and NDF contents of the feed offered and the total DM and NDF contents of the orts. There was no effect of palm kernel cake inclusion in goat diets on DM intake (P > 0.05). However, palm kernel cake promoted a linear increase (P < 0.05) in NDF intake and time spent feeding and ruminating (min/day; %; period) and a linear decrease in time spent idling. Palm kernel cakes had no effects (P > 0.05) on the chewing, feeding, and rumination efficiency (DM and NDF) or on physiological variables. The use up to 21% palm kernel cake in the diet of crossbred Boer goats maintained the feeding behaviors and did not change the physiological parameters of goats; therefore, its use is recommended in the diet of these animals.

The effect of nightly nasal CPAP treatment on nocturnal hypoxemia and sleep disorders in mustard gas-injured patients.

PubMed

Vahedi, Ensieh; Fazeli Varzaneh, Ali Reza; Ghanei, Mostafa; Afsharpaiman, Shahla; Poursaleh, Zohre

2014-12-01

Sleep-related breathing disorders are associated with unusual respiratory pattern or an abnormal reduction in gas exchange during sleep that is common in sulfur mustard (SM) exposure. We compared 57 Iranian male patients injured with SM and had any complaints of sleep problems with an age-matched group of 21 Iranian male patients who had complaints of sleep problems and were not chemically injured; this group had Epworth Sleepiness Scale (ESS) above 10 and whom referred for polysomnography. Split-night studies were performed for patients with diagnostic polysomnography for obstructive sleep apnea (OSA) and respiratory events. We then studied respiratory events including episodes of OSA, apnea-hypopnea index (AHI) and respiratory disturbance index (RDI). The mean age in mustard-exposed patients was 48.14±8.04 years and in age-matched group, 48.19±8.39 years. In mustard exposed patients, there were statistical differences for the episodes of OSA (p=0.001), AHI (p=0.001), and RDI (p=0.001) between two segments of split-night studies. In the age-matched group, there were statistically differences for each parameter (episodes of OSA (p=0.001), AHI (p=0.001), and RDI (p=0.001)). There were no significant differences between two groups. This study indicated that the incidence of respiratory events and nocturnal hypoxemia during sleep in mustard-exposed patients were high and treatment with CPAP significantly reduced all these events.

Thermal Properties of Extruded Injection-Molded Poly (lactic acid) and Milkweed Composites: Degradation Kinectics and Enthalpic Relaxation

USDA-ARS?s Scientific Manuscript database

In order to determine the degree of compatibility between Poly (lactic Acid) (PLA) and different biomaterials, PLA was compounded with milkweed fiber, a new crop oil seed. After oil extraction, the remaining cake retained approximately 10% residual oil and 47% protein. The pressed seed cake (10% mo...

Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes.

PubMed

Majzoobi, Mahsa; Vosooghi Poor, Zahra; Mesbahi, Gholamreza; Jamalian, Jalal; Farahnaky, Asgar

2017-12-01

Carrot pomace powder (CPP) is a valuable by-product of carrot processing containing nutrients and fiber and can be utilized for enrichment of gluten-free products. The main purpose of this study was to determine the effects of various levels of CPP (0, 10, 20, and 30%) and a mixture of hydrocolloids (HC) including pectin and xanthan (1.5% of each) on the quality of batter and gluten-free cakes. With increasing the level of CPP and inclusion of HC the viscosity of the batter increased significantly from 87 mPa s for the control to >7000 mPa s for 30%CCP + HC sample. The density of the control batter was 1.2 g/cm 3 which reduced significantly to 0.899 g/cm 3 for HC sample. The pH of the cake reduced from 7.23 to 6.78 with addition of CPP but increased slightly with inclusion of HC. The density of the cake reduced from 0.510 g/cm 3 for the control to 0.395 g/cm 3 for 20%CCP + C sample. The texture of the cakes became softer, more springy and chewable with addition of CPP, CPP + HC, and HC. The control sample had the lowest uniformity index (0.178) which improved with addition of CPP and CPP + HC and a highly uniform cake with a uniformity index of 0.045 was obtained for the 30%CCP + HC cake. Addition of CPP increased the dark color of the cakes while inclusion of HC had no effect on the appearance of the cake and color. It was concluded that inclusion of maximum 30%CCP and 20%CPP + HC promoted the quality and sensory attributes of gluten-free cakes. Although different types of gluten-free products are available in the market, most of them contain insufficient amount of fiber and nutrients. Despite popularity, gluten-free cakes are poor in fiber and nutrient contents. Therefore, improving the nutritional value of these products has received an increasing attention by the food industry. Carrot pomace powder (CPP) is an available source of fiber and nutrients and hence can be utilized for enrichment of gluten-free products. This study showed that

Evaluation of mustard plants and other products to control sweetpotato whitefly, Bemisia tabaci

USDA-ARS?s Scientific Manuscript database

A major insect pest of vegetables and horticultural crops in the southeast US is the sweetpotato whitefly.Scientists at the USDA-Agriculture Research Service, Center for Veterinary Entomology, Gainesaville, Florida, evaluated the effect of giant red mustard plants and commercial products to control ...

Impact of mustard seed meal applications on direct-seeded cucurbits and weed control

USDA-ARS?s Scientific Manuscript database

Weed control in organic production systems can be a labor intensive and expensive process. Mustard seed meal (MSM) is phytotoxic and a potential pre-emergent and preplant-incorporated organic herbicide for controlling germinating and emerging weed seedlings: unfortunately, MSM may also adversely imp...

Effect of isocaloric substitution of chocolate cake for potato in type I diabetic patients.

PubMed

Peters, A L; Davidson, M B; Eisenberg, K

1990-08-01

Traditional dietary advice given to people with diabetes includes eliminating simple sugars (primarily sucrose) from the diet. Many people have difficulty following this recommendation. Because patients with type I (insulin-dependent) diabetes do not need overall calorie restriction, there is no caloric reason to restrict sucrose. In this study, we looked at the effect of the isocaloric substitution of a piece of chocolate cake for a baked potato in a mixed meal to determine whether this would increase the blood glucose in patients with type I diabetes. The glucose response to a cake-added meal was significantly greater than to a standard meal. The glucose response was no different between a cake-substitution meal and a standard meal. The reproducibility studies showed no difference between repeated standard meals. The urinary glucose excretion was significantly greater after a cake-added meal but was no different with the other pairs. There were no significant differences in the counterregulatory hormone responses at baseline between any of the paired studies. In conclusion, patients with type I diabetes may substitute a sucrose-containing dessert for another carbohydrate in their diet without compromising their postprandial glucose response. These data suggest that a dessert exchange may be helpful and not harmful in the management of diabetic patients. There is an inherent variability (at least 16%) in an insulin-requiring patient's response to a meal, making self-monitoring of blood glucose and adjustment of insulin doses necessary to achieve near euglycemia.

Potential use of sludge cake from paper mill wastewater treatment as degradable flower pot.

PubMed

Kongmuang, Udomsak; Sritanaudomchai, Hathaitip; Morioka, Ikuharu

2016-07-01

Sludge cake produced in paper mill industries is disposed into a landfill and may cause the environmental and health problems. Now many researchers have tried to recycle rigid materials from it for the purpose of decreasing its volume. The aims of this study were to clarify three hypotheses: (1) whether a flower pot would be economically made from sludge cake, (2) whether it would be safe for environment, and (3) when vegetables would grow enough in it, whether they would be safe for human consumption. Sludge cake was mixed with soil (soil texture: heavy clay). The circular plaster mold was used as a fixed mold. As the toxicological testing, leaching test and seed germination test were used. Heavy metal concentrations in vegetables grown in the flower pot were measured. The flower pot was sufficiently formed by drying in natural open air. The results of leaching test showed three heavy metals, lead, nickel and copper, were lower than the standard in Thailand. The seed germination test suggested no negative effects of the flower pot on the germination of Chinese kale. Lead concentrations in the Chinese kale were higher than the recommended maximum level in leafy vegetables. The new flower pot can be made from sludge cake with soil. It has the possibility to have no negative effect on the environment. Although the vegetables grown in this flower pot are not suitable to eat, this flower pot has the possibility to solve the environmental and health problems.

Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat

PubMed Central

Nascimento, Thiago Vinicius Costa; Oliveira, Vinicius da Silva; Ribeiro, Rebeca Dantas Xavier

2018-01-01

The aim of this study was to determine the effect of the inclusion of sunflower cake in the diets of lambs on meat quality. Forty male, uncastrated Santa Ines lambs with an initial average body weight of 20.9 ± 0.41 kg were used in a completely randomized design with four treatments. The lambs were fed 500 g/kg hay and 500 g/kg concentrate (corn, soybean meal, urea, ammonium sulfate and sunflower cake) in their diet, and the experimental treatments were 0, 10, 20, and 30% sunflower cake inclusion (DM basis). The inclusion of sunflower cake in the diet did not affect (P > 0.05) the content of ash and protein, overall acceptance, or sensory aroma of the lamb meat. Total lipids and moisture content of the longissimus lumborum muscle increased linearly (P ≤ 0.05) with sunflower cake inclusion. The C16:0, ΣSFA, ΣMUFA:ΣSFA ratio, Δ–9 desaturase enzyme and atherogenicity index in the longissimus lumborum muscle decreased linearly (P ≤ 0.05) with sunflower cake inclusion in lamb diets, whereas a linear increase occurred (P ≤ 0.05) in C12:0, C18:0, ΣMUFA, ΣPUFA, ΣPUFA:ΣSFA and ΣPUFA:ΣMUFA ratios, Σn–6, Σn–3, desirable fatty acids, h:H index, elongase activity, and flavor, tenderness and juiciness sensory qualities in lamb meat. Among the panelists, the highest preference (35.9%) was for meat with 30% sunflower cake inclusion in the diet. Sunflower cake up to 30% of total DM can be included in the diet of Santa Ines lambs, because lipid nutritional quality and the sensory qualities of the lamb meat increase, in addition to improvement in nutraceutical compounds, such as the CLA content, and in the AI, PUFA:SFA and PUFA:MUFA ratios, desirable fatty acids content and h:H ratio, which are beneficial to the health of consumers. PMID:29304058

Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of processing factors on functional properties of angel food cakes

USDA-ARS?s Scientific Manuscript database

Due to recent incidences of Salmonella contamination, the market for pasteurized shell eggs is rapidly growing. One objection to using pasteurized shell eggs is the belief that they will produce unacceptable baked product (e.g., angel food cakes). In the present study, shell eggs were pasteurized us...

Phorbol esters in seed oil of Jatropha curcas L. (saboodam in Thai) and their association with cancer prevention: from the initial investigation to the present topics.

PubMed

Fujiki, Hirota; Suttajit, Maitree; Rawangkan, Anchalee; Iida, Keisuke; Limtrakul, Pornngarm; Umsumarng, Sonthaya; Suganuma, Masami

2017-08-01

In 1988, we first reported the complete chemical structure of a new type of phorbol ester, abbreviated to DHPB, found in seed oil of Jatropha curcas L. (Saboodam in Thai) and its tumor-promoting activity on mouse skin. Although this seed oil contains toxic phorbol ester, it was planned to use it as a feasible renewable oil and the extracted seed cake as fertilizer. This utilization value opened a new science of Jatropha curcas. The main experimental results are cited from our publications, and the relevant literature screened from journals and PubMed. This paper begins with our original work on the structural elucidation of a new phorbol ester, 12-deoxy-16-hydroxyphorbol (DHPB): its tumor-promoting activity was compared with that of TPA. We think that it is timely to review the following research advances with Jatropha curcas, so numerous topics are classified as follows: (1) historical development of phorbol esters in seed oil; (2) toxicity of phorbol ester based on various bioassays; (3) degradation of phorbol ester; (4) a new pharmaceutical compound in seed; and (5) tumor promotion and progression with endogeneous tumor promoters in human carcinogenesis. The discovery of phorbol ester in seed oil raised awareness of the danger of public use of seed oil and seed cake in Thailand, and also indicated the necessity of discussing the concept of primary and tertiary cancer preventions. It is worthwhile to study the future benefits and cancer risks of globally distributed Jatropha curcas L.

Biodiesel from plant seed oils as an alternate fuel for compression ignition engines-a review.

PubMed

Vijayakumar, C; Ramesh, M; Murugesan, A; Panneerselvam, N; Subramaniam, D; Bharathiraja, M

2016-12-01

The modern scenario reveals that the world is facing energy crisis due to the dwindling sources of fossil fuels. Environment protection agencies are more concerned about the atmospheric pollution due to the burning of fossil fuels. Alternative fuel research is getting augmented because of the above reasons. Plant seed oils (vegetable oils) are cleaner, sustainable, and renewable. So, it can be the most suitable alternative fuel for compression ignition (CI) engines. This paper reviews the availability of different types of plant seed oils, several methods for production of biodiesel from vegetable oils, and its properties. The different types of oils considered in this review are cashew nut shell liquid (CNSL) oil, ginger oil, eucalyptus oil, rice bran oil, Calophyllum inophyllum, hazelnut oil, sesame oil, clove stem oil, sardine oil, honge oil, polanga oil, mahua oil, rubber seed oil, cotton seed oil, neem oil, jatropha oil, egunsi melon oil, shea butter, linseed oil, Mohr oil, sea lemon oil, pumpkin oil, tobacco seed oil, jojoba oil, and mustard oil. Several methods for production of biodiesel are transesterification, pre-treatment, pyrolysis, and water emulsion are discussed. The various fuel properties considered for review such as specific gravity, viscosity, calorific value, flash point, and fire point are presented. The review also portrays advantages, limitations, performance, and emission characteristics of engine using plant seed oil biodiesel are discussed. Finally, the modeling and optimization of engine for various biofuels with different input and output parameters using artificial neural network, response surface methodology, and Taguchi are included.

Degradation of phorbol esters by Pseudomonas aeruginosa PseA during solid-state fermentation of deoiled Jatropha curcas seed cake.

PubMed

Joshi, Chetna; Mathur, Priyanka; Khare, S K

2011-04-01

Large amount of seed cake is generated as by-product during biodiesel production from Jatropha seeds. Presence of toxic phorbol esters restricts its utilization as livestock feed. Safe disposal or meaningful utilization of this major by-product necessitates the degradation of these phorbol esters. The present study describes the complete degradation of phorbol esters by Pseudomonas aeruginosa PseA strain during solid state fermentation (SSF) of deoiled Jatropha curcas seed cake. Phorbol esters were completely degraded in nine days under the optimized SSF conditions viz. deoiled cake 5.0 g; moistened with 5.0 ml distilled water; inoculum 1.5 ml of overnight grown P. aeruginosa; incubation at temperature 30 °C, pH 7.0 and RH 65%. SSF of deoiled cake seems a potentially viable approach towards the complete degradation of the toxic phorbol esters. Copyright © 2011 Elsevier Ltd. All rights reserved.

Peanut cake as a substitute for soybean meal in the diet of goats.

PubMed

Silva, T Mariniello; de Medeiros, A Nunes; Oliveira, R Lopes; Gonzaga Neto, S; Ribeiro, M Divino; Bagaldo, A Regina; Ribeiro, O Lolato

2015-06-01

This study aimed to test the hypothesis that peanut cake can substitute for soybean meal in the feed of ruminants on the basis of the intake, performance, digestion, and serum urea and glucose concentration in crossbred Boer × indigenous goat kids. Forty intact vaccinated and dewormed crossbred Boer × indigenous goat kids (average age = 5 mo, average BW = 15.6 ± 2.7 kg) were used. The goats were fed Tifton-85 (Cynodon dactylon) hay and concentrate mixes of corn bran, soybean meal, premix mineral, and peanut cake substituted for soybean meal at rates of 0.0%, 33.33%, 66.67%, and 100%. The animals were confined for 62 d, and the digestibility trial was performed from d 27 to 31 of confinement. Samples of orts and feces were quantified and collected from each animal during this period. On the d 32 of confinement, a blood sample was taken from animals to measure urea N and glucose. Data were analyzed with a regression model. Substitution of soybean meal with peanut cake in the diet of the animals resulted in a reduction in intake of DM (P = 0.02), CP (P = 0.03), NDF (P = 0.03), nonfiber carbohydrate (NFC; P = 0.01), and TDN (P = 0.02) and an increase in intake of ether extract (P < 0.001). The total and daily average weight gains decreased (P = 0.02) with substitution, whereas G:F was not influenced (P = 0.11). With the exception of ether extract digestibility, which increased (P < 0.001) with substitution, digestibility of DM (P = 0.13), OM (P = 0.18), CP (P = 0.54), NDF (P = 0.20), and NFC (P = 0.73) was not influenced by diets. The concentration of serum urea N was influenced quadratically by the postprandial time for treatments with 33.33%, 66.67%, and 100.00% substitution. Peanut cake is not a complete, equal substitute for soybean meal in goat feed. However, peanut cake may represent an eventual replacer able to reduce goat producers’ dependence on traditional ingredients in the feed of growing goat kids.

Towards sustainable membrane filtration of palm oil mill effluent: analysis of fouling phenomena from a hybrid PAC-UF process

NASA Astrophysics Data System (ADS)

Amosa, Mutiu Kolade

2017-10-01

Sustainability of a membrane process depends on many factors of which fouling mitigation is the most central. Because membrane fouling phenomenon is very complex, extent of fouling potential of a feedwater with respect to a membrane has to be identified right from the design stage. This will acquaint engineers with the proper fouling mitigation measures during operation. This study presents a preliminary fouling data from the ultrafiltration of biotreated palm oil mill effluent (POME) after an upstream adsorption process. The flux decline is studied in a typical constant-pressure experiments with a cross-flow ultrafiltration of biotreated POME through Sartocon® polyethersulfone membranes (MWCOs 1, 5 and 10 kDa) at applied pressures of 40, 80 and 120 kPa. Results are examined, within the frame of the common blocking mechanisms and it was found that the blocking index η decreased from 2 to 0. Pore blocking phenomenon was successively observed from complete blocking ( η = 2) down to cake filtration ( η = 0), and the early blockage of the pores and a formation of a cake resulted in a limiting cake height. Thus, cake filtration could be best used to explain the fouling mechanisms of biotreated POME on the ultrafiltration membranes based on the R 2 values at all applied pressures. This demonstrates that the fouling was as a result of gradual reversible cake deposition which could easily be removed by less onerous cleaning methods. In addition, it could be concluded that the upstream adsorption reduced the particulate deposition on the membrane surface.

Quantitation of biomarkers of exposure to nitrogen mustards in urine from rats dosed with nitrogen mustards and from an unexposed human population.

PubMed

Lemire, Sharon W; Barr, John R; Ashley, David L; Olson, Carl T; Hayes, Timothy L

2004-01-01

The nitrogen mustards bis(2-chloroethyl)ethylamine (HN1), bis(2-chloroethyl)methylamine (HN2), and tris(2-chloroethyl)amine (HN3) have the potential to be used as chemical terrorism agents because of their extreme vesicant properties. We modified a previously reported method to incorporate automated solid-phase extraction, improve chromatography, and include the urinary metabolite for HN3. The improved method was used to measure levels of the urinary metabolites N-ethyldiethanolamine (EDEA), N-methyldiethanolamine (MDEA), and triethanolamine (TEA) in rats dosed with HN1, HN2, and HN3, respectively, and to establish background levels of EDEA, MDEA, and TEA in human urine samples from a population with no known exposure to nitrogen mustards. Rat dosing experiments confirmed that EDEA, MDEA, and TEA could be detected in urine for at least 48 h after exposure to HN1, HN2, and HN3, respectively. Substantial amounts of EDEA (89 ng/mL), MDEA (170 ng/mL), and TEA (1105 ng/mL) were measured in the urine of rats exposed to 10 mg HN1, HN2, and HN3, respectively, 48 h after exposure. The background concentrations for TEA in the human population ranged from below the limit of detection (LOD 3 ng/mL) to approximately 6500 ng/mL. Neither EDEA (LOD 0.4 ng/mL) nor MDEA (LOD 0.8 ng/mL) was detected above the LOD in the human samples.

Inhibition of Listeria monocytogenes on cooked cured chicken breasts by acidified coating containing allyl isothiocyanate or deodorized Oriental mustard extract.

PubMed

Olaimat, Amin N; Holley, Richard A

2016-08-01

Ready-to-eat meats are considered foods at high risk to cause life-threatening Listeria monocytogenes infections. This study screened 5 L. monocytogenes strains for their ability to hydrolyze sinigrin (a glucosinolate in Oriental mustard), which formed allyl isothiocyanate (AITC) and reduced L. monocytogenes viability on inoculated vacuum-packed, cooked, cured roast chicken slices at 4 °C. Tests involved incorporation of 25-50 μl/g AITC directly or 100-250 mg/g Oriental mustard extract in 0.5% (w/v) κ-carrageenan/2% (w/v) chitosan-based coatings prepared using 1.5% malic or acetic acid. L. monocytogenes strains hydrolyzed 33.6%-48.4% pure sinigrin in MH broth by 21 d at 25 °C. Acidified κ-carrageenan/chitosan coatings containing 25-50 μl/g AITC or 100-250 mg/g mustard reduced the viability of L. monocytogenes and aerobic bacteria on cooked, cured roast chicken slices by 4.1 to >7.0 log10 CFU/g compared to uncoated chicken stored at 4 °C for 70 d. Coatings containing malic acid were significantly more antimicrobial than those with acetic acid. During storage for 70 d, acidified κ-carrageenan/chitosan coatings containing 25-50 μl/g AITC or 250 mg/g mustard extract reduced lactic acid bacteria (LAB) numbers 3.8 to 5.4 log10 CFU/g on chicken slices compared to uncoated samples. Acidified κ-carrageenan/chitosan-based coatings containing either AITC or Oriental mustard extract at the concentrations tested had the ability to control L. monocytogenes viability and delay growth of potential spoilage bacteria on refrigerated, vacuum-packed cured roast chicken. Copyright © 2016. Published by Elsevier Ltd.

Aspergillus and aflatoxin in groundnut (Arachis hypogaea L.) and groundnut cake in Eastern Ethiopia.

PubMed

Mohammed, Abdi; Chala, Alemayehu; Dejene, Mashilla; Fininsa, Chemeda; Hoisington, David A; Sobolev, Victor S; Arias, Renee S

2016-12-01

This study was conducted to assess major Aspergillus species and aflatoxins associated with groundnut seeds and cake in Eastern Ethiopia and evaluate growers' management practices. A total of 160 groundnut seed samples from farmers' stores and 50 groundnut cake samples from cafe and restaurants were collected. Fungal isolation was done from groundnut seed samples. Aspergillus flavus was the dominant species followed by Aspergillus parasiticus. Aflatoxin analyses of groundnut seed samples were performed using ultra performance liquid chromatography; 22.5% and 41.3% of samples were positive, with total aflatoxin concentrations of 786 and 3135 ng g -1 from 2013/2014 and 2014/2015 samples, respectively. The level of specific aflatoxin concentration varied between 0.1 and 2526 ng g -1 for B 2 and B 1 , respectively. Among contaminated samples of groundnut cake, 68% exhibited aflatoxin concentration below 20 ng g -1 , while as high as 158 ng g -1 aflatoxin B 1 was recorded. The study confirms high contamination of groundnut products in East Ethiopia.

Significance of starch properties and quantity on sponge cake volume

USDA-ARS?s Scientific Manuscript database

We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy and waxy endosperm, and hard wheat, were tested for amylose content, pasting properties, and SC baking quality. S...

Microwave assisted saponification (MAS) followed by on-line liquid chromatography (LC)-gas chromatography (GC) for high-throughput and high-sensitivity determination of mineral oil in different cereal-based foodstuffs.

PubMed

Moret, Sabrina; Scolaro, Marianna; Barp, Laura; Purcaro, Giorgia; Conte, Lanfranco S

2016-04-01

A high throughput, high-sensitivity procedure, involving simultaneous microwave-assisted extraction (MAS) and unsaponifiable extraction, followed by on-line liquid chromatography (LC)-gas chromatography (GC), has been optimised for rapid and efficient extraction and analytical determination of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) in cereal-based products of different composition. MAS has the advantage of eliminating fat before LC-GC analysis, allowing an increase in the amount of sample extract injected, and hence in sensitivity. The proposed method gave practically quantitative recoveries and good repeatability. Among the different cereal-based products analysed (dry semolina and egg pasta, bread, biscuits, and cakes), egg pasta packed in direct contact with recycled paperboard had on average the highest total MOSH level (15.9 mg kg(-1)), followed by cakes (10.4 mg kg(-1)) and bread (7.5 mg kg(-1)). About 50% of the pasta and bread samples and 20% of the biscuits and cake samples had detectable MOAH amounts. The highest concentrations were found in an egg pasta in direct contact with recycled paperboard (3.6 mg kg(-1)) and in a milk bread (3.6 mg kg(-1)). Copyright © 2015 Elsevier Ltd. All rights reserved.

Flavanone silibinin treatment attenuates nitrogen mustard-induced toxic effects in mouse skin

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

Jain, Anil K.; Tewari-Singh, Neera; Inturi, Swetha

Currently, there is no effective antidote to prevent skin injuries by sulfur mustard (SM) and nitrogen mustard (NM), which are vesicating agents with potential relevance to chemical warfare, terrorist attacks, or industrial/laboratory accidents. Our earlier report has demonstrated the therapeutic efficacy of silibinin, a natural flavanone, in reversing monofunctional alkylating SM analog 2-chloroethyl ethyl sulfide-induced toxic effects in mouse skin. To translate this effect to a bifunctional alkylating vesicant, herein, efficacy studies were carried out with NM. Topical application of silibinin (1 or 2 mg) 30 min after NM exposure on the dorsal skin of male SKH-1 hairless mice significantlymore » decreased NM-induced toxic lesions at 24, 72 or 120 h post-exposure. Specifically, silibinin treatment resulted in dose-dependent reduction of NM-induced increase in epidermal thickness, dead and denuded epidermis, parakeratosis and microvesication. Higher silibinin dose also caused a 79% and 51%reversal in NM-induced increases in myeloperoxidase activity and COX-2 levels, respectively. Furthermore, silibinin completely prevented NM-induced H2A.X phosphorylation, indicating reversal of DNA damage which could be an oxidative DNA damage as evidenced by high levels of 8-oxodG in NM-exposed mouse skin that was significantly reversed by silibinin. Together, these findings suggest that attenuation of NM-induced skin injury by silibinin is due to its effects on the pathways associated with DNA damage, inflammation, vesication and oxidative stress. In conclusion, results presented here support the optimization of silibinin as an effective treatment of skin injury by vesicants. - Highlights: • Silibinin treatment attenuated nitrogen mustard (NM)-induced skin injury. • Silibinin affects pathways associated with DNA damage, inflammation and vesication. • The efficacy of silibinin could also be associated with oxidative stress. • These results support testing and

Emerging targets for treating sulfur mustard-induced injuries.

PubMed

Ahmad, Shama; Ahmad, Aftab

2016-06-01

Sulfur mustard (SM; bis-(2-chlororethyl) sulfide) is a highly reactive, potent warfare agent that has recently reemerged as a major threat to military and civilians. Exposure to SM is often fatal, primarily due to pulmonary injuries and complications caused by its inhalation. Profound inflammation, hypercoagulation, and oxidative stress are the hallmarks that define SM-induced pulmonary toxicities. Despite advances, effective therapies are still limited. This current review focuses on inflammatory and coagulation pathways that influence the airway pathophysiology of SM poisoning and highlights the complexity of developing an effective therapeutic target. © 2016 New York Academy of Sciences.

Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake-based diets.