Effect of incorporation of fermented bamboo shoot on physicochemical and microbial quality of pork pickle.

PubMed

Chavhan, D M; Hazarika, M; Brahma, M L; Hazarika, R A; Rahman, Z

2015-02-01

Replacement of commercial chemical preservative (Vinegar) by incorporating fermented bamboo shoot (FBS) products partially or completely and their effect on physicochemical, microbial and shelf life qualities on pork pickle products was studied. Different FBS products such as FBS extract, paste and powder were incorporated in the pork pickle products at the level of 50 to 100 % with or without vinegar and stored at room temperature for 90 days. Highest pH values and lowest titrable acidity was recorded in products with 50 and 100 % FBS powder. No significant differences were observed with respect to proximate composition i.e. percent moisture, protein, fat and ash contents among the products except the product with 100 % FBS powder which had significantly (p < 0.01) lower moisture content. Microbial load (Log total plate counts) and thiobarbituric acid (TBA) values were found to be increasing as the storage periods were advancing. Except the product with 100 % FBS powder which could be stored for 30 days only, other products could be stored upto 90 days without any physicochemical and microbial problems. It can be concluded from this study that natural and organic FBS extract and paste can be used successfully replacing the conventional chemical preservative (Vinegar) for preparation of pork pickle products and preserved more than 90 days at room temperature. However, FBS powder can be used for preservation of the pickle products for a short period (30 days).

40 CFR 420.90 - Applicability; description of the acid pickling subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the acid pickling subcategory. 420.90 Section 420.90 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS IRON AND STEEL MANUFACTURING POINT SOURCE CATEGORY Acid...

[Pickled food, fish, seafood intakes and oral squamous cell carcinoma: a case-control study].

PubMed

Huang, J F; Qiu, Y; Cai, L; Liu, F P; Chen, F; Yan, L J; Wu, J F; Bao, X D; Liu, F Q; Zheng, X Y; Lin, L S; He, B C

2017-08-06

Objective: To investigate the effects between fish, seafood and pickled food intakes on oral squamous cell carcinoma (OSCC). Methods: A case-control study was carried out in Fujian area during September 2010 to December 2016, in which 604 newly diagnosed primary OSCC cases confirmed by pathological diagnosis were collected from hospital and 1 343 control subjects were enrolled from community and healthy hospital population. Demographic data, history of smoking drinking and tea drinking, oral hygiene status and dietary behaviors (fish, seafood and pickled food intakes) were collected by in-person interviews using a standard questionnaire.Using unconditional logistic regression to estimate adjusted odds ratios ( ORs ) and corresponding 95% confidence intervals ( CIs ) to assess the effects of fish, seafood and pickled food intakes on OSCC. Analysis stratified by smoking, alcohol drinking and bad prosthesis to explore the possible difference in association between subgroups. Multiplicative interactions and additive interactions between fish and bad prosthesis, seafood and alcohol drinking, pickled food and bad prosthesis were assessed by unconditional logistic regression, relative excess risk due to interaction ( RERI ), attributable proportion due to interaction ( AP ) and synergy index (S). Results: The average age of case group and control group were separately (58.69±13.92) years old and (59.27±11.37) years old (χ(2)=4.75, P= 0.191). The people whose fish and seafood intakes ≥3 times/week had the lower risk of OSCC, the adjusted OR (95 %CI ) values were 0.63 (0.52-0.77) and 0.51 (0.41-0.64); The stratified analysis indicated that the people having bad prosthesis had the lower risk of OSCC if they eating fish ≥3 times/week, and the adjusted OR (95 %CI ) values was 0.53 (0.39-0.71); the people having bad prosthesis had the higher risk of OSCC if they eating pickled food ≥3 times/week, the adjusted OR (95 %CI ) values was 1.37 (1.02-1.88). Regularly eating

Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental Impact.

PubMed

Wilson, Emily M; Johanningsmeier, Suzanne D; Osborne, Jason A

2015-06-01

Fermentation of cucumbers in calcium chloride (CaCl2 ) brine has been proposed as an alternative process to reduce the environmental impact of traditional, high salt fermentations. The objective of this research was to determine whether consumer acceptability of pickle products would be impacted by fermentation and storage of cucumbers in CaCl2 brine. Cucumbers were fermented and stored with 0.1M CaCl2 or 1M sodium chloride (NaCl) in open-air, 3000 gal tanks at a commercial facility and processed into hamburger dill chips containing 0.38M NaCl. Cucumbers fermented in CaCl2 required additional desalting to reduce CaCl2 concentrations to that of current products. Consumers (n = 101) showed no significant preference for pickles from different fermentation treatments, whether stored for 2 mo (P = 0.75) or 8 mo (P = 0.68) prior to processing. In contrast, NaCl fermented pickles were preferred over CaCl2 fermented pickles stored for 10 mo and desalted only once (P < 0.01). A series of preference tests indicated that the taste of CaCl2 was not the factor affecting consumer preference, and the 50% detection threshold of CaCl2 in dill pickle chips was found to be 61.8 ± 7.6 mM, indicating that processors could potentially use CaCl2 fermentations with a single desalting step. Consumer liking of flavor (n = 73) was not influenced by fermentation in CaCl2 or by 23 or 35 mM CaCl2 in finished products (P > 0.05), but variability in texture decreased consumer liking (P < 0.05). Although promising, individual fermentation variability and texture quality of CaCl2 fermented products should be further evaluated prior to broad implementation of this process. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

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®

PICKLE 2.0: A human protein-protein interaction meta-database employing data integration via genetic information ontology

PubMed Central

Gioutlakis, Aris; Klapa, Maria I.

2017-01-01

It has been acknowledged that source databases recording experimentally supported human protein-protein interactions (PPIs) exhibit limited overlap. Thus, the reconstruction of a comprehensive PPI network requires appropriate integration of multiple heterogeneous primary datasets, presenting the PPIs at various genetic reference levels. Existing PPI meta-databases perform integration via normalization; namely, PPIs are merged after converted to a certain target level. Hence, the node set of the integrated network depends each time on the number and type of the combined datasets. Moreover, the irreversible a priori normalization process hinders the identification of normalization artifacts in the integrated network, which originate from the nonlinearity characterizing the genetic information flow. PICKLE (Protein InteraCtion KnowLedgebasE) 2.0 implements a new architecture for this recently introduced human PPI meta-database. Its main novel feature over the existing meta-databases is its approach to primary PPI dataset integration via genetic information ontology. Building upon the PICKLE principles of using the reviewed human complete proteome (RHCP) of UniProtKB/Swiss-Prot as the reference protein interactor set, and filtering out protein interactions with low probability of being direct based on the available evidence, PICKLE 2.0 first assembles the RHCP genetic information ontology network by connecting the corresponding genes, nucleotide sequences (mRNAs) and proteins (UniProt entries) and then integrates PPI datasets by superimposing them on the ontology network without any a priori transformations. Importantly, this process allows the resulting heterogeneous integrated network to be reversibly normalized to any level of genetic reference without loss of the original information, the latter being used for identification of normalization biases, and enables the appraisal of potential false positive interactions through PPI source database cross-checking. The

Draft Genome Sequence of d-Branched-Chain Amino Acid Producer Lactobacillus otakiensis JCM 15040T, Isolated from a Traditional Japanese Pickle

PubMed Central

Mori, Kazuki; Mutaguchi, Yuta; Tashiro, Kosuke; Fujino, Yasuhiro; Ohmori, Taketo; Kuhara, Satoru; Ohshima, Toshihisa

2013-01-01

Lactobacillus otakiensis strain JCM 15040T was isolated from an unsalted pickling solution used in the production of sunki, a traditional Japanese pickle. Here, we prepared a draft genome sequence for this strain consisting of 40 contigs containing a total of 2,347,132 bp, 2,310 predicted coding sequences, and a G+C content of 42.4%. PMID:23929467

Development of a Hyperspectral Imaging System for Online Quality Inspection of Pickling Cucumbers

USDA-ARS?s Scientific Manuscript database

This paper reports on the development of a hyperspectral imaging prototype for evaluation of external and internal quality of pickling cucumbers. The prototype consisted of a two-lane round belt conveyor, two illumination sources (one for reflectance and one for transmittance), and a hyperspectral i...

Associations between the intake of miso soup and Japanese pickles and the estimated 24-hour urinary sodium excretion: a population-based cross-sectional study.

PubMed

Wakasugi, Minako; James Kazama, Junichiro; Narita, Ichiei

2015-01-01

In Japan, reducing the consumption of miso soup and Japanese pickles, both traditional Japanese dishes, is recommended in order to decrease dietary salt intake. With the Westernization of dietary habits, however, these dishes are now consumed less frequently, and thus a reduction in their effect on sodium intake is suspected. This study examined cross-sectional associations between the frequency of intake of miso soup and Japanese pickles and the estimated 24-hour urine sodium excretion using data obtained from health examination surveys conducted in 2013 in Sado City, Japan. The level of daily salt intake was estimated based on spot urine sodium and creatinine measurements. The frequency of intake of miso soup and Japanese pickles was determined using a self-reported questionnaire. Multiple linear regression models were used to assess associations. Among a total of 8,821 participants (3,956 men; age range, 19-97 years), the mean daily salt intake was 9.4 g/day. The frequency of intake of miso soup and Japanese pickles increased with age and was associated with the level of daily salt intake (p for trend <0.0001). A linear regression model analysis adjusted for age, sex, body mass index, hypertension, diabetes, hypercholesterolemia and chronic kidney disease revealed that daily salt intake was associated with the frequency of intake of miso soup (p<0.0001) and Japanese pickles (p<0.0001) in all age groups, except those ≥ 80 years of age. These findings suggest that reducing the consumption of miso soup and Japanese pickles may be an effective approach for decreasing the level of dietary salt intake in the general Japanese population, although not in octogenarians or nonagenarians.

Hot-fill pasteurization of cucumber pickle spears: an alternative to tunnel pasteurizers

USDA-ARS?s Scientific Manuscript database

For commercial production of acidified vegetable products, thermal processes (71°C to 74°C for 10 min to 15 min) are typically done using a tunnel pasteurizer. To reduce energy costs and water usage, we developed a hot-fill method for pasteurization of cucumber pickle spears in 0.7 L (24 oz) jars. T...

A review on methods of regeneration of spent pickling solutions from steel processing.

PubMed

Regel-Rosocka, Magdalena

2010-05-15

The review presents various techniques of regeneration of spent pickling solutions, including the methods with acid recovery, such as diffusion dialysis, electrodialysis, membrane electrolysis and membrane distillation, evaporation, precipitation and spray roasting as well as those with acid and metal recovery: ion exchange, retardation, crystallization solvent and membrane extraction. Advantages and disadvantages of the techniques are presented, discussed and confronted with the best available techniques requirements. Most of the methods presented meet the BAT requirements. The best available techniques are electrodialysis, diffusion dialysis and crystallization; however, in practice spray roasting and retardation/ion-exchange are applied most frequently for spent pickling solution regeneration. As "waiting for their chance" solvent extraction, non-dispersive solvent extraction and membrane distillation should be indicated because they are well investigated and developed. Environmental and economic benefits of the methods presented in the review depend on the cost of chemicals and wastewater treatment, legislative regulations and cost of modernization of existing technologies or implementation of new ones. Copyright (c) 2009 Elsevier B.V. All rights reserved.

Prevalence of Listeria monocytogenes in Retail Lightly Pickled Vegetables and Its Successful Control at Processing Plants.

PubMed

Taguchi, Masumi; Kanki, Masashi; Yamaguchi, Yuko; Inamura, Hideichi; Koganei, Yosuke; Sano, Tetsuya; Nakamura, Hiromi; Asakura, Hiroshi

2017-03-01

Incidences of food poisoning traced to nonanimal food products have been increasingly reported. One of these was a recent large outbreak of Shiga toxin-producing Escherichia coli (STEC) O157 infection from the consumption of lightly pickled vegetables, indicating the necessity of imposing hygienic controls during manufacturing. However, little is known about the bacterial contamination levels in these minimally processed vegetables. Here we examined the prevalence of STEC, Salmonella spp., and Listeria monocytogenes in 100 lightly pickled vegetable products manufactured at 55 processing factories. Simultaneously, we also performed quantitative measurements of representative indicator bacteria (total viable counts, coliform counts, and β-glucuronidase-producing E. coli counts). STEC and Salmonella spp. were not detected in any of the samples; L. monocytogenes was detected in 12 samples manufactured at five of the factories. Microbiological surveillance at two factories (two surveys at factory A and three surveys at factory B) between June 2014 and January 2015 determined that the areas predominantly contaminated with L. monocytogenes included the refrigerators and packaging rooms. Genotyping provided further evidence that the contaminants found in these areas were linked to those found in the final products. Taken together, we demonstrated the prevalence of L. monocytogenes in lightly pickled vegetables sold at the retail level. Microbiological surveillance at the manufacturing factories further clarified the sources of the contamination in the retail products. These data indicate the necessity of implementing adequate monitoring programs to minimize health risks attributable to the consumption of these minimally processed vegetables.

Consumer acceptability of cucumber pickles produced by fermentation in calcium chloride brine for reduced environmental impact

USDA-ARS?s Scientific Manuscript database

Fermentation of cucumbers in calcium chloride brine has been proposed as an alternative process to reduce the environmental impact of traditional, high salt fermentations. The objective of this research was to determine whether consumer acceptability of pickle products would be impacted by fermentat...

Boletus edulis Nitrite Reductase Reduces Nitrite Content of Pickles and Mitigates Intoxication in Nitrite-intoxicated Mice

PubMed Central

Zhang, Weiwei; Tian, Guoting; Feng, Shanshan; Wong, Jack Ho; Zhao, Yongchang; Chen, Xiao; Wang, Hexiang; Ng, Tzi Bun

2015-01-01

Pickles are popular in China and exhibits health-promoting effects. However, nitrite produced during fermentation adversely affects health due to formation of methemoglobin and conversion to carcinogenic nitrosamine. Fruiting bodies of the mushroom Boletus edulis were capable of inhibiting nitrite production during pickle fermentation. A 90-kDa nitrite reductase (NiR), demonstrating peptide sequence homology to fungal nitrite reductase, was isolated from B. edulis fruiting bodies. The optimum temperature and pH of the enzyme was 45 °C and 6.8, respectively. B. edulis NiR was capable of prolonging the lifespan of nitrite-intoxicated mice, indicating that it had the action of an antidote. The enzyme could also eliminate nitrite from blood after intragastric administration of sodium nitrite, and after packaging into capsule, this nitrite-eliminating activity could persist for at least 120 minutes thus avoiding immediate gastric degradation. B. edulis NiR represents the first nitrite reductase purified from mushrooms and may facilitate subsequent applications. PMID:26446494

Boletus edulis Nitrite Reductase Reduces Nitrite Content of Pickles and Mitigates Intoxication in Nitrite-intoxicated Mice.

PubMed

Zhang, Weiwei; Tian, Guoting; Feng, Shanshan; Wong, Jack Ho; Zhao, Yongchang; Chen, Xiao; Wang, Hexiang; Ng, Tzi Bun

2015-10-08

Pickles are popular in China and exhibits health-promoting effects. However, nitrite produced during fermentation adversely affects health due to formation of methemoglobin and conversion to carcinogenic nitrosamine. Fruiting bodies of the mushroom Boletus edulis were capable of inhibiting nitrite production during pickle fermentation. A 90-kDa nitrite reductase (NiR), demonstrating peptide sequence homology to fungal nitrite reductase, was isolated from B. edulis fruiting bodies. The optimum temperature and pH of the enzyme was 45 °C and 6.8, respectively. B. edulis NiR was capable of prolonging the lifespan of nitrite-intoxicated mice, indicating that it had the action of an antidote. The enzyme could also eliminate nitrite from blood after intragastric administration of sodium nitrite, and after packaging into capsule, this nitrite-eliminating activity could persist for at least 120 minutes thus avoiding immediate gastric degradation. B. edulis NiR represents the first nitrite reductase purified from mushrooms and may facilitate subsequent applications.

Effect of processing and storage time on the contents of organosulfur compounds in pickled blanched garlic.

PubMed

Beato, Victor Manuel; Sánchez, Antonio Higinio; de Castro, Antonio; Montaño, Alfredo

2012-04-04

The influence of processing, with and without fermentation, on the contents of organosulfur compounds, namely, γ-glutamyl peptides, S-alk(en)yl-L-cysteine sulfoxides (ACSOs), and S-allyl-L-cysteine (SAC), in pickled blanched garlic was evaluated. For each processing type, the effect of the preservation method and storage time was also analyzed. Blanching in hot water (90 °C for 5 min) hardly affected the individual organosulfur compound content. The fermentation and packing steps negatively affected the levels of all compounds except for SAC. The content of this compound increased during storage at room temperature whereas γ-glutamyl peptides and ACSOs were degraded to various extents. The pasteurization treatment itself had no significant effect on the concentrations of organosulfur compounds. Use of the corresponding fermentation brine in the case of the fermented product in conjunction with refrigerated storage was found to be the best method to preserve the levels of organosulfur compounds in pickled garlic stored for up to one year.

Filtrates & Residues. Acid Pickling with Amines: An Experiment in Applied Chemistry for High School or Freshman Chemistry.

ERIC Educational Resources Information Center

Spears, Steven G.; And Others

1988-01-01

This article gives a brief description of the process of the removal of corrosion and millscale from the surfaces of ferrous metals by acid pickling. It suggests an experiment to illustrate this process including the procedure and a discussion of the results. (CW)

Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products.

PubMed

Fan, Sicun; Breidt, Fred; Price, Robert; Pérez-Díaz, Ilenys

2017-01-01

We examined 10 lactic acid bacteria that have been previously characterized for commercial use as probiotic cultures, mostly for dairy products, including 1 Pediococcus and 9 Lactobacilli. Our objectives were to develop a rapid procedure for determining the long-term survivability of these cultures in acidified vegetable products and to identify suitable cultures for probiotic brined vegetable products. We therefore developed assays to measure acid resistance of these cultures to lactic and acetic acids, which are present in pickled vegetable products. We used relatively high acid concentrations (compared to commercial products) of 360 mM lactic acid and 420 mM acetic acid to determine acid resistance with a 1 h treatment. Growth rates were measured in a cucumber juice medium at pH 5.3, 4.2, and 3.8, at 30 °C and 0% to 2% NaCl. Significant differences in acid resistance and growth rates were found among the 10 cultures. In general, the acid resistant strains had slower growth rates than the acid sensitive strains. Based on the acid resistance data, selected cultures were tested for long-term survival in a simulated acidified refrigerated cucumber product. We found that one of the most acid resistant strains (Lactobacillus casei) could survive for up to 63 d at 4 °C without significant loss of viability at 10 8 CFU/mL. These data may aid in the development of commercial probiotic refrigerated pickle products. © 2016 Institute of Food Technologists®.

Highly selective removal of Zn(II) ion from hot-dip galvanizing pickling waste with amino-functionalized Fe3O4@SiO2 magnetic nano-adsorbent.

PubMed

Bao, Shuangyou; Tang, Lihong; Li, Kai; Ning, Ping; Peng, Jinhui; Guo, Huibin; Zhu, Tingting; Liu, Ye

2016-01-15

Amino-functionalized Fe3O4@SiO2 magnetic nano-adsorbent was used as a novel sorbent to highly selective removal of Zn(II) ion from hot-dip galvanizing pickling waste in the presence of Fe(II). These hot-dip galvanizing pickling waste mainly contain ZnCl2 and FeCl2 in aqueous HCl media. The properties of this magnetic adsorbent were examined by transmission electron microscopy (TEM), powder X-ray diffraction (XRD), infrared spectrometer (FT-IR) and BET surface area measurements. Various factors influencing the adsorption of Zn(II) ion such as initial concentration of metal ions, the amount of adsorbent, pH value of the solutions, the concentration of coexisting iron ion were investigated by batch experiments. The results indicated that the adsorption equilibrium data obeyed the Freundlich model with maximum adsorption capacities for Zn(II) to 169.5mg/g. The maximum adsorption occurred at pH 5±0.1 and Fe(II) interferences had no obvious influence. This work provides a potential and unique technique for zinc ion removal from hot-dip galvanizing pickling waste. Copyright © 2015 Elsevier Inc. All rights reserved.

A Cultural Resources Survey of the Paul Pickle Permit Request Area, Bayou Deview - 7, Poinsett County, Arkansas.

DTIC Science & Technology

1989-12-01

Resources Survey of the Paul Pickle I r., Pit j FUNONG NiMBERS Request Area, Bayou Deview -7 I-)oinsvtt Io., AR 9t*" 1I 2 6. AUTHOR(S)Jimmy D. McNeil. 1...undulating, with low ridges or natural levees rising a few feet above the alluvial terrace. These lowlands are characterized primarily by poorly...ridges. Slopes are generally less than 1%. Drainage is generally to the southwest with the major natural drainage way being the L’Anguille River

Lactobacillus heilongjiangensis sp. nov., isolated from Chinese pickle.

PubMed

Gu, Chun Tao; Li, Chun Yan; Yang, Li Jie; Huo, Gui Cheng

2013-11-01

A Gram-stain-positive bacterial strain, S4-3(T), was isolated from traditional pickle in Heilongjiang Province, China. The bacterium was characterized by a polyphasic approach, including 16S rRNA gene sequence analysis, pheS gene sequence analysis, rpoA gene sequence analysis, dnaK gene sequence analysis, fatty acid methyl ester (FAME) analysis, determination of DNA G+C content, DNA-DNA hybridization and an analysis of phenotypic features. Strain S4-3(T) showed 97.9-98.7 % 16S rRNA gene sequence similarities, 84.4-94.1 % pheS gene sequence similarities and 94.4-96.9 % rpoA gene sequence similarities to the type strains of Lactobacillus nantensis, Lactobacillus mindensis, Lactobacillus crustorum, Lactobacillus futsaii, Lactobacillus farciminis and Lactobacillus kimchiensis. dnaK gene sequence similarities between S4-3(T) and Lactobacillus nantensis LMG 23510(T), Lactobacillus mindensis LMG 21932(T), Lactobacillus crustorum LMG 23699(T), Lactobacillus futsaii JCM 17355(T) and Lactobacillus farciminis LMG 9200(T) were 95.4, 91.5, 90.4, 91.7 and 93.1 %, respectively. Based upon the data obtained in the present study, a novel species, Lactobacillus heilongjiangensis sp. nov., is proposed and the type strain is S4-3(T) ( = LMG 26166(T) = NCIMB 14701(T)).

Lactobacillus delbrueckii subsp. sunkii subsp. nov., isolated from sunki, a traditional Japanese pickle.

PubMed

Kudo, Yuko; Oki, Kaihei; Watanabe, Koichi

2012-11-01

Although four strains of bacteria isolated from sunki, a traditional Japanese, non-salted pickle, were initially identified as Lactobacillus delbrueckii, the molecular and phenotypic characteristics of the strains did not match those of any of the four recognized subspecies of L. delbrueckii. Together, the results of phenotypic characterization, DNA-DNA hybridizations (in which the relatedness values between the novel strains and type strains of the recognized subspecies of L. delbrueckii were all >88.7%) and 16S rRNA gene sequence, amplified fragment length polymorphism (AFLP) and whole-cell MALDI-TOF/MS spectral pattern analyses indicated that the four novel strains represented a single, novel subspecies, for which the name Lactobacillus delbrueckii subsp. sunkii subsp. nov. is proposed. The type strain is YIT 11221(T) (=JCM 17838(T) =DSM 24966(T)).

Nitrite pickling salt as an alternative to formaldehyde for embalming in veterinary anatomy--A study based on histo- and microbiological analyses.

PubMed

Janczyk, Pawel; Weigner, Janet; Luebke-Becker, Antina; Kaessmeyer, Sabine; Plendl, Johanna

2011-02-20

Formaldehyde, the traditional embalming agent has negative health effects. Nitrite pickling salt has been reported to be a good and inexpensive alternative when supplemented with antioxidants, but the antioxidants caused yellowish colouration of cadavers, and damaged corrosion-resistant steel tables and stone floors. Here, nitrite pickling salt was supplemented with ethanol and Pluriol(®) and tested for effectiveness as an embalming agent of twenty dog cadavers: 10 with open, and 10 with closed abdominal cavity. The texture of the tissue was monitored intermittently for 12 months throughout the course of an anatomical dissection class. Histological and microbiological analysis of samples from muscles, lungs, duodenum and colon were performed. Dogs with an open abdomen remained suitable for dissection purposes during the entire course. The abdominal organs of the closed cadavers lost their natural features, without histological signs of autolysis. Enterococcus spp., Staphylococcus spp., Micrococcus spp., Bacillus spp. and Clostridium perfringens were recorded after 24 weeks. The open cadavers underwent additional maintenance via renewed treatment with ethanol and Pluriol(®) after each dissection. After 30 weeks, C. perfringens was massively reduced in the colon of the open cadavers. The tested solution successfully embalms open bodies, carries no health risks and is environmentally friendly and cost effective. Copyright © 2010 Elsevier GmbH. All rights reserved.

Persistence of Escherichia coli and Salmonella in surface soil following application of liquid hog manure for production of pickling cucumbers.

PubMed

Côté, Caroline; Quessy, Sylvain

2005-05-01

Liquid hog manure is routinely applied to farm land as a crop fertilizer. However, this practice raises food safety concerns, especially when manure is used on fruit and vegetable crops. The objectives of this project were to evaluate the persistence of Escherichia coli and Salmonella in surface soil after application of liquid hog manure to fields where pickling cucumbers were grown and to verify the microbiological quality of harvested cucumbers. Mineral fertilizers were replaced by liquid hog manure at various ratios in the production of pickling cucumbers in a 3-year field study. The experimental design was a randomized complete block comprising four replicates in sandy loam (years 1, 2, and 3) and loamy sand (year 3). Soil samples were taken at a depth of 20 cm every 2 weeks after June application of organic and inorganic fertilizers. Vegetable samples were also taken at harvest time. Liquid hog manure, soil, and vegetable (washed and unwashed) samples were analyzed for the presence of Salmonella and E. coli. An exponential decrease of E. coli populations was observed in surface soil after the application of manure. The estimated average time required to reach undetectable concentrations of E. coli in sandy loam varied from 56 to 70 days, whereas the absence of E. coli was estimated at 77 days in loamy sand. The maximal Salmonella persistence in soil was 54 days. E. coli and Salmonella were not detected in any vegetable samples.

Taenia solium metacestode viability in infected pork after preparation with salt pickling or cooking methods common in Yucatán, Mexico.

PubMed

Rodriguez-Canul, R; Argaez-Rodriguez, F; de, la Gala D Pacheco; Villegas-Perez, S; Fraser, A; Craig, P S; Cob-Galera, L; Dominguez-Alpizar, J L

2002-04-01

The cestode parasite Taenia solium is an important cause of foodborne infection throughout tropical and subtropical regions. Ingestion of pork meat infected with T. solium larvae can lead to taeniasis infection in humans. With tourism and the consumption of native food increasing, it is important to investigate potential risks of transmission associated with food preparation methods. In this study, traditional Mexican salt pickling and two methods of pork preparation (as roast pork [cochinita pibil] and in pork and beans [frijol con puerco]) were evaluated in order to determine their effects on T. solium cyst viability in infected tissue. In the control groups, all metacestodes isolated were 100% viable, and only small changes in pH (from 6.0 to 5.9) and temperature (29 to 30 degrees C) were recorded. No viable cysts were detected after 12 and 24 h of salt pickling. The pH of the meat during salting dropped from 6.0 to 5.3. Osmotic changes and dehydration from the salting, rather than a change in pH, could be considered the main cause of cyst death. Temperatures of >65 degrees C damaged T. solium metacestodes in roast pork and in pork and beans. The results of this study indicate that if traditional pork dishes are prepared properly, T. solium cysts are destroyed. The criteria used in this study to evaluate the viability of tissue cysts are discussed.

Risk assessment for chemical pickling of metals contaminated by radioactive materials.

PubMed

Donzella, A; Formisano, P; Giroletti, E; Zenoni, A

2007-01-01

In recent years, many cases of contamination of metal scraps by unwanted radioactive materials have occurred. Moreover, international organisations are evaluating the possibility to re-use or to recycle metals coming from nuclear power plants. The metal recycling industry has started to worry about radiation exposure of workers that could be in contact with contaminated metals during each manufacturing phase. Risks are strongly dependent on the radiation source features. The aim of this study is to perform risk assessment for workers involved in chemical pickling of steel coils. Monte Carlo simulations have been performed, using the MCNP package and considering coils contaminated with (60)Co, (137)Cs, (241)Am and (226)Ra. Under the most conservative conditions (coil contaminated with 1.0 kBq g(-1) of (60)Co), the dose assessment results lower than the European dose limit for the population (1 mSv y(-1)), considering a maximum number of 10 contaminated coils handled per year. The only exception concerns the case of (241)Am, for which internal contamination could be non- negligible and should be verified in the specific cases. In every case, radiation exposure risk for people standing at 50 m from the coil is widely <1 mSv y(-1).

Ad libitum fluid intake and plasma responses after pickle juice, hypertonic saline, or deionized water ingestion.

PubMed

Allen, Scott; Miller, Kevin C; Albrecht, Jay; Garden-Robinson, Julie; Blodgett-Salafia, Elizabeth

2013-01-01

Adding sodium (Na(+)) to drinks improves rehydration and ad libitum fluid consumption. Clinicians (∼25%) use pickle juice (PJ) to treat cramping. Scientists warn against PJ ingestion, fearing it will cause rapid plasma volume restoration and thereby decrease thirst and delay rehydration. Advice about drinking PJ has been developed but never tested. To determine if drinking small volumes of PJ, hypertonic saline (HS), or deionized water (DIW) affects ad libitum DIW ingestion, plasma variables, or perceptual indicators. Crossover study. Laboratory. Fifteen, euhydrated (urine specific gravity ≤ 1.01) men (age = 22 ± 2 years, height = 178 ± 6 cm, mass = 82.9 ± 8.4 kg). Participants completed 3 testing days (≥ 72 hours between days). After a 30-minute rest, a blood sample was collected. Participants completed 60 minutes of hard exercise (temperature = 36 ± 2°C, relative humidity = 16 ± 1%). Postexercise, they rested for 30 minutes; had a blood sample collected; rated thirst, fullness, and nausea; and ingested 83 ± 8 mL of PJ, HS, or DIW. They rated drink palatability (100-mm visual analog scale) and were allowed to drink DIW ad libitum for 60 minutes. Blood samples and thirst, fullness, and nausea ratings (100-mm visual analog scales) were collected at 15, 30, 45, and 60 minutes posttreatment drink ingestion. Ad libitum DIW volume, percentage change in plasma volume, plasma osmolality (OSMp,) plasma sodium concentration ([Na(+)]p), and thirst, fullness, nausea, and palatability ratings. Participants consumed more DIW ad libitum after HS (708.03 ± 371.03 mL) than after DIW (532.99 ± 337.14 mL, P < .05). Ad libitum DIW ingested after PJ (700.35 ± 366.15 mL) was similar to that after HS and DIW (P > .05). Plasma sodium concentration, OSMp, percentage change in plasma volume, thirst, fullness, and nausea did not differ among treatment drinks over time (P > .05). Deionized water (73 ± 14 mm) was more palatable than HS (17 ± 13 mm) or PJ (26 ± 16 mm, P

Identification of the monobrominated derivative of Acid Red 52 (Food Red No. 106) in pickled vegetables.

PubMed

Ochi, Naoki; Okuda, Tetsuya; Fujii, Hisashi

2016-09-01

Two unknown dyes (purple and purplish-red) were detected by TLC in two pickled vegetable (sakura-zuke daikon) samples containing Acid Red 52 (AR) and New Coccine as food colorants. HPLC with diode-array detection and LC/MS analyses suggested that the purple dye is monobrominated AR and the purplish-red dye is its N-desethyl derivative, which would be generated mainly during sample preparation. For the identification of the purple dye, a reference compound was prepared by bromination of AR followed by isolation of the monobrominated AR, the structure of which was elucidated as 4'-brominated AR (4'BrAR) by LC/ToF-MS and (1)H-NMR spectroscopy. The purple dye was confirmed as 4'BrAR by comparison of its retention time, ultraviolet-visible spectrum and mass spectrum with those of the prepared reference compound. To our knowledge, this is the first report of the detection of 4'BrAR in foods.

Monitoring of the microbiota profile in nukadoko, a naturally fermented rice bran bed for pickling vegetables.

PubMed

Ono, Hiroshi; Nishio, Shoko; Tsurii, Jun; Kawamoto, Tetsuhiro; Sonomoto, Kenji; Nakayama, Jiro

2014-11-01

Nukadoko is a fermented rice bran mash traditionally used for pickling vegetables in Japan. To date, the production of both homemade and commercial nukadoko depends on natural fermentation without using starter cultures. Here, we monitored chemical and microbiological changes in the initial batch fermentation of nukadoko. Nukadoko samples were prepared by spontaneous fermentation of four different brands of rice bran, and microbiome dynamics were analyzed for 2 months. In the first week, non-Lactobacillales lactic acid bacteria (LAB) species, which differed among the samples, grew proportionally to pH decrease and lactate increase. Thereafter, Lactobacillus plantarum started growing and consumed residual sugars, causing further lactate increase in nukadoko. Finally, microbial communities in all tested nukadoko samples were dominated by L. plantarum. Taken together, our results suggest that the mixture of the fast-growing LAB species and slow-growing L. plantarum may be used as a suitable starter culture to promote the initial fermentation of nukadoko. Copyright © 2014 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Bacterial and fungal microbiota of spontaneously fermented Chinese products, Rubing milk cake and Yan-cai vegetable pickles.

PubMed

Liu, Xin; Kuda, Takashi; Takahashi, Hajime; Kimura, Bon

2018-06-01

The Rubing milk cake from Yunnan and the Yan-cai vegetable pickles from Guangdong are traditional spontaneously fermented foods in China. We evaluated the microbial properties of these products with the analysis of their bacterial and fungal microbiota using classical culture-dependent and culture-independent methods, including a 16S rDNA gene (V4) and an internal transcribed spacer (ITS) region pyrosequencing method with MiSeq system. The viable lactic acid bacteria (LAB) count was 8 and 6 log colony-forming units (CFU)/g in Rubing and Yan-cai samples, respectively. The yeast count was approximately 100-1000 times less than the LAB count in most samples, except one Yan-cai sample. In addition, the gram-negative rod count in half of the samples was similar to the LAB count. Pyrosequencing results revealed the high abundance (10%-20%) of gram-negative Pseudomonas spp. and Enterobacteriaceae in these samples. These results suggest that some of these traditional foods are undesirable as ready-to-eat (RTE) foods, even when these are typical lactic acid fermented foods. Copyright © 2017 Elsevier Ltd. All rights reserved.

An unconventional method for the recovery of caustic soda from spent Al-rich pickling solutions.

PubMed

Aprea, Paolo; de Gennaro, Bruno; Colella, Carmine

2011-07-01

This work presents an unconventional procedure for the recovery of spent Al-rich caustic soda solutions from the pickling of dies for the production of aluminium extrusions. Caustic soda was regenerated at roughly 70%, by precipitating aluminate, after addition of a silica source, in the form of zeolite A, a microporous material that is widely used in many technological sectors. It was shown that the process is reliable and can be repeated for several cycles, provided the concentration of the caustic soda solution is suitably restored. The by-product obtained, zeolite A, proved to be a high-grade material with performance as a cation exchanger and physical sorbent that is certainly comparable to that reported in literature (e.g., cation exchange capacity equal to 5.14 meq g(-1) vs. 5.48 meq g(-1) and water vapour adsorption capacity of 26.5% vs. 27.6% at 16 torr and 298 K). The economics of the process, although not examined yet, would appear generally favourable, considering that zeolite A is a valuable by-product which widely covers the costs for the recovery of the spent solutions. There are, therefore, significant prospects for the use of zeolite A, particularly as a builder in detergent formulation. Copyright © 2011 Elsevier Ltd. All rights reserved.

Response of wild bees (Hymenoptera: Apoidea: Anthophila) to surrounding land cover in Wisconsin pickling cucumber.

PubMed

Lowenstein, D M; Huseth, A S; Groves, R L

2012-06-01

Cucumber (Cucumis sativus L.) is among the plants highly dependent on insect-mediated pollination, but little is known about its unmanaged pollinators. Both domestic and wild bee populations in central Wisconsin pickling cucumber fields were assessed using a combination of pan trapping and floral observations before and during bloom. Together with land cover analyses extending 2,000 m from field centers, the relationship of land cover components and bee abundance and diversity were examined. Over a 2-yr sample interval distributed among 18 experimental sites, 3,185 wild bees were collected representing >60 species. A positive association was found between both noncrop and herbaceous areas with bee abundance and diversity only during bloom. Response of bee abundance and diversity to land cover was strongest at larger buffers presumably because of the heterogeneous nature of the landscape and connectivity between crop and noncrop areas. These results are consistent with previous research that has found a weak response of wild bees to surrounding vegetation in moderately fragmented areas. A diverse community of wild bees is present within the fields of a commercial cucumber system, and there is evidence of floral visitation by unmanaged bees. This evidence emphasizes the importance of wild pollinators in fragmented landscapes and the need for additional research to investigate the effectiveness of individual species in pollen deposition.

Evaluation of feed value of a by-product of pickled radish for ruminants: analyses of nutrient composition, storage stability, and in vitro ruminal fermentation.

PubMed

Jeon, Seoyoung; Sohn, Keun-Nam; Seo, Seongwon

2016-01-01

By-products of pickled radish (BPR) are considered food waste. Approximately 300 g/kg of the total mass of raw materials becomes BPR. Production of pickled radish has grown continuously and is presently about 40,000 metric tons annually in Korea. The objective of the present study was thus to explore the possibility of using BPR as a ruminant feed ingredient. BPR contained a large amount of moisture (more than 800 g/kg) and ash, and comprised mostly sodium (103 g/kg DM) and chloride (142 g/kg DM). On a dry matter basis, the crude protein (CP) and ether extract (EE) levels in BPR were 75 g/kg and 7 g/kg, respectively. The total digestible nutrient (TDN) level was 527 g/kg and the major portion of digestible nutrients was carbohydrate; 88 % organic matter (OM) was carbohydrate and 65 % of total carbohydrate was soluble or degradable fiber. The coefficient of variation (CV) of nutrient contents among production batches ranged from 4.65 to 33.83 %. The smallest CV was observed in OM, and the largest, in EE. The variation in CP content was relatively small (10.11 %). The storage stability test revealed that storage of BPR at 20 °C (room temperature) might not cause spoilage for 4 d, and possibly longer. If BPR is refrigerated, spoilage can be deferred for 21 d and longer. The in vitro ruminal fermentation study showed that substitution of annual ryegrass straw with BPR improved ruminal fermentation, as evidenced by an increase in VFA concentration, DM degradability, and total gas production. The major portion of nutrients in BPR is soluble or degradable fiber that can be easily fermented in the rumen without adverse effects, to provide energy to ruminant animals. Although its high sodium chloride content needs to be considered when formulating a ration, BPR can be successfully used as a feed ingredient in a ruminant diet, particularly if it is one component of a total mixed ration.

Pickled egg production: effect of brine acetic acid concentration and packing conditions on acidification rate.

PubMed

Acosta, Oscar; Gao, Xiaofan; Sullivan, Elizabeth K; Padilla-Zakour, Olga I

2014-05-01

U.S. federal regulations require that acidified foods must reach a pH of 4.6 or lower within 24 h of packaging or be kept refrigerated until then. Processes and formulations should be designed to satisfy this requirement, unless proper studies demonstrate the safety of other conditions. Our objective was to determine the effect of brine acetic acid concentration and packing conditions on the acidification rate of hard-boiled eggs. Eggs were acidified (60/40 egg-to-brine ratio) at various conditions of brine temperature, heat treatment to filled jars, and postpacking temperature: (i) 25 °C/none/25 °C (cold fill), (ii) 25 °C/none/2 °C (cold fill/refrigerated), (iii) 85 °C/none/25 °C (hot fill), and (iv) 25 °C/100 °C for 16 min/25 °C (water bath). Three brine concentrations were evaluated (7.5, 4.9, and 2.5% acetic acid) and egg pH values (whole, yolk, four points within egg) were measured from 4 to 144 h, with eggs equilibrating at pH 3.8, 4.0, and 4.3, respectively. Experiments were conducted in triplicate, and effects were considered significant when P < 0.05. Multiple linear regression analysis was conducted to evaluate the effect on pH values at the center of the yolk. Regression analysis showed that brine concentration of 2.5% decreased the acidification rate, while packing conditions of the hot fill trial increased it. Inverse prediction was used to determine the time for the center of the yolk and the total yolk to reach a pH value of 4.6. These results demonstrate the importance of conducting acidification studies with proper pH measurements to determine safe conditions to manufacture commercially stable pickled eggs.

Fate of Escherichia coli O157 Cells Inoculated into Lightly Pickled Chinese Cabbage during Processing, Storage and Incubation in Artificial Gastric Juice.

PubMed

Inatsu, Yasuhiro; Ohata, Yukiko; Ananchaipattana, Chiraporn; Latiful Bari, Md; Hosotani, Yukie; Kawasaki, Susumu

2016-01-01

Fate of Escherichia coli O157 cells was evaluated when inoculated into each step after production of lightly pickled Chinese cabbage. The efficacy of surface sterilization by 100 mg/L of chlorine water for 10 min on raw leaves (6.0 log CFU/g) was 2.2 log CFU/g reduction. No meaningful change of the population of E. coli O157 (3.5 log CFU/g to 1.5 log MPN/g) contaminated into 19 kinds of products was observed. These results indicated the difficulty of estimating the viable count of the cells between contaminated on farms and further processing and storage steps. The population of E. coli O157 (3 log CFU/g to 1 log MPN/g) inoculated into the Chinese cabbage products was reduced less than 0.6 log CFU/g after 2 h-incubation at 37℃ in artificial gastric juice. Prevention from initial contamination of E. coli O157 on the ingredients of Chinese cabbage products is important to reduce the risk of food poisoning because the reduction of the bacterial counts after processing and consumption are limited.

Evaluation of the impact on food safety of a Lactobacillus coryniformis strain from pickled vegetables with degradation activity against nitrite and other undesirable compounds.

PubMed

Fang, Fang; Feng, Tingting; Du, Guocheng; Chen, Jian

2016-01-01

Four strains of lactic acid bacteria showing antimicrobial activity against some food-spoilage microorganisms or pathogens, including both Gram-negative and -positive strains, were isolated from naturally fermented pickled vegetables and a traditional cheese product. Among these isolates, Lactobacillus coryniformis strain BBE-H3, characterised previously to be a non-biogenic amine producer, showed a high level of activity in degrading sodium nitrite and exhibited the ability to eliminate ethyl carbamate and one of its precursors, urea. The antimicrobial substance produced by L. coryniformis BBE-H3 was found to be active at an acidic pH range of 4.0-4.5. The antimicrobial activity of this strain decreased differentially after treatment with proteolytic enzymes (pepsin, papain, trypsin and proteinase K), implying this growth inhibitory compound is either a protein or a polypeptide. The results of this study show the suitability of L. coryniformis BBE-H3 as a starter in food manufacturing processes, and demonstrate its potential role in eliminating food origin carcinogens such as sodium nitrite and ethyl carbamate.

PICKLE Acts throughout the Plant to Repress Expression of Embryonic Traits and May Play a Role in Gibberellin-Dependent Responses1

PubMed Central

Henderson, Jim T.; Li, Hui-Chun; Rider, Stanley Dean; Mordhorst, Andreas P.; Romero-Severson, Jeanne; Cheng, Jin-Chen; Robey, Jennifer; Sung, Z. Renee; de Vries, Sacco C.; Ogas, Joe

2004-01-01

A seed marks the transition between two developmental states; a plant is an embryo during seed formation, whereas it is a seedling after emergence from the seed. Two factors have been identified in Arabidopsis that play a role in establishment of repression of the embryonic state: PKL (PICKLE), which codes for a putative CHD3 chromatin remodeling factor, and gibberellin (GA), a plant growth regulator. Previous observations have also suggested that PKL mediates some aspects of GA responsiveness in the adult plant. To investigate possible mechanisms by which PKL and GA might act to repress the embryonic state, we further characterized the ability of PKL and GA to repress embryonic traits and reexamined the role of PKL in mediating GA-dependent responses. We found that PKL acts throughout the seedling to repress expression of embryonic traits. Although the ability of pkl seedlings to express embryonic traits is strongly induced by inhibiting GA biosynthesis, it is only marginally responsive to abscisic acid and SPY (SPINDLY), factors that have previously been demonstrated to inhibit GA-dependent responses during germination. We also observed that pkl plants exhibit the phenotypic hallmarks of a mutation in a positive regulator of a GA response pathway including reduced GA responsiveness and increased synthesis of bioactive GAs. These observations indicate that PKL may mediate a subset of GA-dependent responses during shoot development. PMID:14963244

40 CFR 420.96 - Pretreatment standards for new sources (PSNS).

Code of Federal Regulations, 2010 CFR

2010-07-01

...) EFFLUENT GUIDELINES AND STANDARDS IRON AND STEEL MANUFACTURING POINT SOURCE CATEGORY Acid Pickling...) Sulfuric acid pickling (spent acid solutions and rinse waters)—(1) Rod, wire, coil. Subpart I Pollutant or... operations. (b) Hydrochloric acid pickling (spent acid solutions and rinse waters)—(1) Rod, wire, coil...

Pre-Exercise Ingestion of Pickle Juice, Hypertonic Saline, or Water and Aerobic Performance and Thermoregulation

PubMed Central

Peikert, Jarett; Miller, Kevin C.; Albrecht, Jay; Tucker, Jared; Deal, James

2014-01-01

Context: Ingesting high-sodium drinks pre-exercise can improve thermoregulation and performance. Athletic trainers (19%) give athletes pickle juice (PJ) prophylactically for cramping. No data exist on whether this practice affects aerobic performance or thermoregulation. Objective: To determine if drinking 2 mL/kg body mass of PJ, hypertonic saline, or deionized water (DIW) pre-exercise affects aerobic performance or thermoregulation. Design: Crossover study. Setting: Controlled laboratory study. Patients or Other Participants: Nine euhydrated men (age = 22 ± 3 years, height = 184.0 ± 8.2 cm, mass = 82.6 ± 16.0 kg) completed testing. Intervention(s): Participants rested for 65 minutes. During this period, they ingested 2 mL/kg of PJ, hypertonic saline, or DIW. Next, they drank 5 mL/kg of DIW. Blood was collected before and after ingestion of all fluids. Participants were weighed and ran in the heat (temperature = 38.3°C ± 1°C, relative humidity = 21.1% ± 4.7%) at increasing increments of maximal heart rate (50%, 60%, 70%, 80%, 90%, 95%) until exhaustion or until rectal temperature exceeded 39.5°C. Participants were weighed postexercise so we could calculate sweat volume. Main Outcome Measure(s): Time to exhaustion, rectal temperature, changes in plasma volume, and sweat volume. Results: Time to exhaustion did not differ among drinks (PJ = 77.4 ± 5.9 minutes, hypertonic saline = 77.4 ± 4.0 minutes, DIW = 75.7 ± 3.2 minutes; F2,16 = 1.1, P = .40). Core temperature of participants was similar among drinks (PJ = 38.7°C ± 0.3°C, hypertonic saline = 38.7°C ± 0.4°C, DIW = 38.8°C ± 0.4°C; P = .74) but increased from pre-exercise (36.7°C ± 0.2°C) to postexercise (38.7°C ± 0.4°C) (P < .05). No differences were observed for changes in plasma volume or sweat volume among drinks (P > .05). Conclusions: Ingesting small amounts of PJ or hypertonic saline with water did not affect performance or select thermoregulatory measures. Drinking larger volumes of

Pre-exercise ingestion of pickle juice, hypertonic saline, or water and aerobic performance and thermoregulation.

PubMed

Peikert, Jarett; Miller, Kevin C; Albrecht, Jay; Tucker, Jared; Deal, James

2014-01-01

Ingesting high-sodium drinks pre-exercise can improve thermoregulation and performance. Athletic trainers (19%) give athletes pickle juice (PJ) prophylactically for cramping. No data exist on whether this practice affects aerobic performance or thermoregulation. To determine if drinking 2 mL/kg body mass of PJ, hypertonic saline, or deionized water (DIW) pre-exercise affects aerobic performance or thermoregulation. Crossover study. Controlled laboratory study. Nine euhydrated men (age = 22 ± 3 years, height = 184.0 ± 8.2 cm, mass = 82.6 ± 16.0 kg) completed testing. Participants rested for 65 minutes. During this period, they ingested 2 mL/kg of PJ, hypertonic saline, or DIW. Next, they drank 5 mL/kg of DIW. Blood was collected before and after ingestion of all fluids. Participants were weighed and ran in the heat (temperature = 38.3°C ± 1°C, relative humidity = 21.1% ± 4.7%) at increasing increments of maximal heart rate (50%, 60%, 70%, 80%, 90%, 95%) until exhaustion or until rectal temperature exceeded 39.5°C. Participants were weighed postexercise so we could calculate sweat volume. Time to exhaustion, rectal temperature, changes in plasma volume, and sweat volume. Time to exhaustion did not differ among drinks (PJ = 77.4 ± 5.9 minutes, hypertonic saline = 77.4 ± 4.0 minutes, DIW = 75.7 ± 3.2 minutes; F2,16 = 1.1, P = .40). Core temperature of participants was similar among drinks (PJ = 38.7°C ± 0.3°C, hypertonic saline = 38.7°C ± 0.4°C, DIW = 38.8°C ± 0.4°C; P = .74) but increased from pre-exercise (36.7°C ± 0.2°C) to postexercise (38.7°C ± 0.4°C) (P < .05). No differences were observed for changes in plasma volume or sweat volume among drinks (P > .05). Ingesting small amounts of PJ or hypertonic saline with water did not affect performance or select thermoregulatory measures. Drinking larger volumes of PJ and water may be more effective at expanding the extracellular space.

40 CFR 420.92 - Effluent limitations representing the degree of effluent reduction attainable by the application...

Code of Federal Regulations, 2012 CFR

2012-07-01

... wastewaters. 2 Within the range of 6.0 to 9.0. (5) Fume scrubbers. Subpart I Pollutant or pollutant property... fume scrubber associated with a sulfuric acid pickling operation. (b) Hydrochloric acid pickling (spent... pickling wastewaters are treated with cold rolling wastewaters. 2 Within the range of 6.0 to 9.0. (4) Fume...

40 CFR 420.92 - Effluent limitations representing the degree of effluent reduction attainable by the application...

Code of Federal Regulations, 2010 CFR

2010-07-01

... wastewaters. 2 Within the range of 6.0 to 9.0. (5) Fume scrubbers. Subpart I Pollutant or pollutant property... fume scrubber associated with a sulfuric acid pickling operation. (b) Hydrochloric acid pickling (spent... pickling wastewaters are treated with cold rolling wastewaters. 2 Within the range of 6.0 to 9.0. (4) Fume...

40 CFR 420.92 - Effluent limitations representing the degree of effluent reduction attainable by the application...

Code of Federal Regulations, 2014 CFR

2014-07-01

... wastewaters. 2 Within the range of 6.0 to 9.0. (5) Fume scrubbers. Subpart I Pollutant or pollutant property... fume scrubber associated with a sulfuric acid pickling operation. (b) Hydrochloric acid pickling (spent... pickling wastewaters are treated with cold rolling wastewaters. 2 Within the range of 6.0 to 9.0. (4) Fume...

40 CFR 420.92 - Effluent limitations representing the degree of effluent reduction attainable by the application...

Code of Federal Regulations, 2011 CFR

2011-07-01

... wastewaters. 2 Within the range of 6.0 to 9.0. (5) Fume scrubbers. Subpart I Pollutant or pollutant property... fume scrubber associated with a sulfuric acid pickling operation. (b) Hydrochloric acid pickling (spent... pickling wastewaters are treated with cold rolling wastewaters. 2 Within the range of 6.0 to 9.0. (4) Fume...

40 CFR 420.92 - Effluent limitations representing the degree of effluent reduction attainable by the application...

Code of Federal Regulations, 2013 CFR

2013-07-01

... wastewaters. 2 Within the range of 6.0 to 9.0. (5) Fume scrubbers. Subpart I Pollutant or pollutant property... fume scrubber associated with a sulfuric acid pickling operation. (b) Hydrochloric acid pickling (spent... pickling wastewaters are treated with cold rolling wastewaters. 2 Within the range of 6.0 to 9.0. (4) Fume...

21 CFR 172.540 - DL-Alanine.

Code of Federal Regulations, 2010 CFR

2010-04-01

... Agents and Related Substances § 172.540 DL-Alanine. DL-Alanine (a racemic mixture of D- and L-alanine; CAS Reg. No. 302-72-7) may be safely used as a flavor enhancer for sweeteners in pickling mixtures at a level not to exceed 1 percent of the pickling spice that is added to the pickling brine. [56 FR...

40 CFR 420.91 - Specialized definitions.

Code of Federal Regulations, 2013 CFR

2013-07-01

... from spent pickling acid solutions. (h) The term acid regeneration means those hydrochloric acid... regeneration processes. (j) The term spent acid solution (or spent pickle liquor) means those solutions of...

40 CFR 420.91 - Specialized definitions.

Code of Federal Regulations, 2014 CFR

2014-07-01

... from spent pickling acid solutions. (h) The term acid regeneration means those hydrochloric acid... regeneration processes. (j) The term spent acid solution (or spent pickle liquor) means those solutions of...

40 CFR 420.91 - Specialized definitions.

Code of Federal Regulations, 2012 CFR

2012-07-01

... unreacted acid from spent pickling acid solutions. (h) The term acid regeneration means those hydrochloric... recovery or acid regeneration processes. (j) The term spent acid solution (or spent pickle liquor) means...

77 FR 24700 - Agency Information Collection Activities; Submission to OMB for Review and Approval; Comment...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-04-25

... Process Facilities and Hydrochloric Acid Regeneration Plants (Renewal) AGENCY: Environmental Protection...: NESHAP for Steel Pickling, HCl Process Facilities and Hydrochloric Acid Regeneration Plants (Renewal...: Steel pickling, HCl process facilities and hydrochloric acid regeneration plants. Estimated Number of...

40 CFR 63.1156 - Definitions.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Standards for Hazardous Air Pollutants for Steel Pickling-HCl Process Facilities and Hydrochloric Acid... to remove residual acid. Carbon steel means steel that contains approximately 2 percent or less... equipment and tanks configured for pickling metal strip, rod, wire, tube, or pipe that is passed through an...

40 CFR 63.1156 - Definitions.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Standards for Hazardous Air Pollutants for Steel Pickling-HCl Process Facilities and Hydrochloric Acid... to remove residual acid. Carbon steel means steel that contains approximately 2 percent or less... equipment and tanks configured for pickling metal strip, rod, wire, tube, or pipe that is passed through an...

40 CFR 420.91 - Specialized definitions.

Code of Federal Regulations, 2011 CFR

2011-07-01

... STANDARDS IRON AND STEEL MANUFACTURING POINT SOURCE CATEGORY Acid Pickling Subcategory § 420.91 Specialized definitions. (a) The term sulfuric acid pickling means those operations in which steel products are immersed... steel products are immersed in hydrochloric acid solutions to chemically remove oxides and scale, and...

40 CFR 420.95 - Pretreatment standards for existing sources (PSES).

Code of Federal Regulations, 2010 CFR

2010-07-01

...) EFFLUENT GUIDELINES AND STANDARDS IRON AND STEEL MANUFACTURING POINT SOURCE CATEGORY Acid Pickling... for existing sources. (a) Sulfuric acid (spent acid solutions and rinse waters)—(1) Rod, wire, and... pickling (spent acid solutions and rinse waters)—(1) Rod, wire, and coil. Subpart I Pollutant or pollutant...

Economic Education Experiences of Enterprising Teachers. Volume 31.

ERIC Educational Resources Information Center

Nappi, Andrew T., Ed.

This book describes award-winning teacher-developed projects and courses in economics. The reports are condensed versions of the original projects and are divided into grade levels. Primary Level includes: "Primary Pickle People Packed a Peck of Pickle Economics" (Karen L. Cragg; Katherine J. Van Horn); "Fabulous Economics" (Elizabeth B.…

Quick Reaction Evaluation of Materials and Processes (QRE). Task Order 0008: Titanium Billet Characterization and Materials Properties Development (Nonconforming Titanium) - Executive Summary

DTIC Science & Technology

2012-01-01

using Avesta Pickling Paste 101 to determine forging flowlines. No anomalous microstructure was noticed during this examination. This 4”(w) x 45”(l...face of this section through the thickness was machined to a 32 RA surface finish and macro-etched using Avesta Pickling Paste 101 to determine

Hold the Pickle!

ERIC Educational Resources Information Center

Lupi, Marsha Mead

1979-01-01

The article illustrates the use of commercial jingles as high interest, low-level reading and language arts materials for primary age mildly retarded students. It is pointed out that jingles can be used in teaching initial consonants, vocabulary words, and arithmetic concepts. (SBH)

Cooking can decrease mercury contamination of a mushroom meal: Cantharellus cibarius and Amanita fulva.

PubMed

Falandysz, Jerzy; Drewnowska, Małgorzata

2017-05-01

Mushrooms (Cantharellus cibarius and Amanita fulva) were blanched (parboiled) and pickled using different treatment conditions with the aim of carrying out the study into effect on removal of toxic mercury (Hg) accumulated in flesh. Blanching of fresh sliced C. cibarius caused leaching of Hg by approximately 15%, while loss of up to 35% was observed for sliced, deep-frozen fruit bodies. The rate of Hg leaching from the C. cibarius in practice was the same when blanched for 5 or 15 min irrespective of potable or deionized water used. Pickling of blanched C. cibarius with a diluted vinegar marinade had only a minor, if any, effect on removal of Hg and was without effect on blanched caps of A. fulva. Mercury was better extracted by boiling water from the fresh caps of A. fulva (56 ± 2% of the initial level in fresh caps) than from the fresh or frozen fruit bodies of C. cibarius. Total leaching rate of Hg from a pickled C. cibarius when fresh fruit bodies were processed was between 15 ± 5 and 37 ± 7% (median range 13-34%), and when deep-frozen fruit bodies were processed, it was between 37 ± 7 and 39 ± 8% (median range 34-39%). Pickling of the caps of A. fulva with diluted vinegar did not increase leaching of Hg. Blanching of mushrooms before future culinary use is a simple procedure recommended in reduction of contamination with Hg of cooked mushroom meal. Pickling had little if any effect on further removal of Hg from the initially blanched mushrooms.

The antioxidant and anti-cadmium toxicity properties of garlic extracts

PubMed Central

Boonpeng, Suwannaporn; Siripongvutikorn, Sunisa; Sae-wong, Chutha; Sutthirak, Pornpong

2014-01-01

Cadmium (Cd) contamination is a highly dangerous international problem because it can transfer into the food chain and become bioaccumulated, endangering human health. Cd detoxication is very interesting particularly the method providing no undesirable side effects. Cd also causes lipid oxidation that leads to undesired food quality. Garlic (Allium sativum L.) has been used as conventional food and in herbal therapy and folklore medicine as an antibacterial, antitumorogenic, and antioxidant agent for over 5000 years. In the present work, fresh garlic and pickled garlic extracted with distilled water was brought to determine antioxidant activities in terms of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay, 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging assay, ferric reducing ability power (FRAP) assay, chelating activities, superoxide, and hydroxyl scavenging assay. The data showed that pickled garlic extracts significantly possessed more DPPH, ABTS, FRAP, superoxide, and hydroxyl scavenging assays as 11.86, 13.74, 4.9, 46.67, and 15.33 g trolox equivalent/g sample, respectively, compared with fresh one as 7.44, 7.62, 0.01, 4.07, and 8.09 g trolox equivalent/g sample, respectively. However, iron chelating activity of fresh garlic extract was higher than that of pickled garlic while there was no significant difference in the copper chelating activity of both extracts. For anti-Cd properties, pickled garlic was more effective than fresh garlic and contained less toxicity than standard diallyl disulfide (DADS). Therefore, therapeutic properties of pickled garlic favored its consumption compared with fresh and standard DADS for its antioxidant and anti-Cd properties. PMID:25493198

Influence of surface pretreatments on the quality of trivalent chromium process coatings on aluminum alloy

NASA Astrophysics Data System (ADS)

Viroulaud, Rémi; Światowska, Jolanta; Seyeux, Antoine; Zanna, Sandrine; Tardelli, Joffrey; Marcus, Philippe

2017-11-01

The effects of surface pretreatments (degreasing and pickling) on the characteristics of the Trivalent Chromium Process (TCP) coating on pure aluminum and on AA2024-T351 aluminum alloy were investigated here by means of surface sensitive techniques: X-ray photoelectron spectroscopy (XPS) and time-of-flight secondary ion mass spectrometry (ToF-SIMS). The XPS and ToF-SIMS results evidence that the TCP coating homogeneity is strongly dependent on the pretreatment process used. The TCP coverage factor, calculated from XPS results, is significantly lower, on both pure aluminum and AA2024-T351 alloy surface, when a pickling step is applied. One of the main effects of pickling pretreatment is strong metallic copper enrichment at the surface of the 2024 alloy, associated with chemical dissolution of Al-Cu intermetallic particles. However, it is evidenced here, that the copper enrichment is not detrimental for the quality of the TCP coating. The coating failure, observed when the pickling step is applied, can be assigned to a faster kinetics of the coating growth leading to formation of thicker conversion coating more susceptible to cracking or to the localized presence of aluminum fluoride species leading to the appearance of coating defects or detachment.

Why the United States Has the Small Business Program

DTIC Science & Technology

1987-04-01

Essential Emergency Communications Program. Mr. Pickles has also negotiated and managed large small business ($3M) and minority small business ($60M...I .4 AIR COMMAND AMDSTAFF COLLEGE TUENT RPORT DTIC- : WHY THE UNITED STATES HAS EClEFTHE SMALL BUSINESS PROGRAMIf .. N 88-13 JOHN J. PICKLES 87...included with any reproduced or adapted portions of this document. -P. - 7 ]REPORT NUMBER 87-2010 TITIJ WHY THE UNITED STATES HAS THE SMALL BUSINESS PROGRAM

Steel Pickling Inspection Checklist

EPA Pesticide Factsheets

Checklist to establish whether a facility or operations within a facility are subject to and are in compliance with 40 C.F.R Part 63 Subpart CCC (Steel Pickling—HCl Process Facilities and Hydrochloric Acid Regeneration Plants NESHAP).

Development of a GIFTS (Graphics-Oriented Interactive Finite-Element Time-Sharing System) Plotting Package Compatible with Either PLOT10 or IBM/DSM Graphics.

DTIC Science & Technology

1983-06-01

1D-A132 95 DEVELOPMENT OF A GIFTS (GRAPHICS ORIENTED INTERACTIVE i/i FINITE-ELEMENT TIME..(U) NAVAL POSTGRADUATE SCHOOL I MONTEREY CA T R PICKLES JUN...183 THESIS " DEVELOPMENT OF A GIFTS PLOTTING PACKAGE COMPATIBLE WITH EITHER PLOT10 OR IBM/DSM GRAPHICS by Thomas R. Pickles June 1983 Thesis Advisor: G...TYPEAFtWEPORT & PERIOD COVERED Development of GIFTS Plotting Package Bi ’s Thesis; Compatible with either PLOTl0 or June 1983 IBM/DSM Graphics 6. PERFORMING ORO

Gold Leaching Characteristics and Intensification of a High S and As-Bearing Gold Concentrate

NASA Astrophysics Data System (ADS)

Yang, Yong-bin; Liu, Xiao-liang; Jiang, Tao; Li, Qian; Xu, Bin; Zhang, Yan

Some high sulfur and arsenic-bearing gold concentrate has a gold leaching rate less than 80% by oxidation roasting-pickling-cyanidation process. The characteristics and intensification of gold leaching were studied systemically. By combining chemical composition and phase analysis, the low gold leaching rate was found to lie in the capsulation of gold by iron-containing phases including iron oxides, arsenopyrite and pyrite. 96.66% of gold in the industrial leaching residue was capsulated and 95.88% of the capsulated turned out to be in the iron-containing phases. The results of laboratory pickling-cyanidation experiments on the calcine and industrial leaching residue presented further demonstration for the fact that gold capsulated in the iron-containing phases was hard to be leached. However, the gold cyanide leaching rate of calcine could be raised over 95% by a reduction roasting-pickling pretreatment which played such a significant role in exposing the capsulated gold that gold leaching was intensified remarkably.

PRETREATING THORIUM FOR ELECTROPLATING

DOEpatents

Beach, J.G.; Schaer, G.R.

1959-07-28

A method is presented for pretreating a thorium surface prior to electroplating the surface. The pretreatment steps of the invention comprise cleaning by vapor blasting the surface, anodically pickling in a 5 to 15% by volume aqueous hydrochloric acid bath with a current of 125 to 250 amp/sq ft for 3 to 5 min at room temperature, chemically pickling the surface in a 5 to 15% by volume of aqueous sulfuric acid for 3 to 5 min at room temperature, and rinsing the surface with water.

Pre-slaughter, slaughter and post-slaughter defects of skins and hides at the Sheba Tannery and Leather Industry, Tigray region, northern Ethiopia.

PubMed

Kahsay, Tesfay; Negash, Guesh; Hagos, Yohannes; Hadush, Birhanu

2015-08-21

Skins and hides are perishable resources that can be damaged by parasitic diseases and human error, which result in downgrading or rejection. This study was conducted to identify defect types and to determine their prevalence in pickled sheep and wet blue goat skins and wet blue hides. Each selected skin or hide was examined for defects in natural light and the defects were graded according to established quality criteria in Ethiopian standard manuals. Major defects were captured by digital photography. The major pre-slaughter defects included scratches (64.2%), cockle (ekek) (32.8%), wounds or scars (12.6%), lesions from pox or lumpy skin disease (6.1%), poor substance (5%), branding marks (2.3%) and tick bites (1.5%). The presence of grain scratches in wet blue hides (76.3%) was significantly higher than in pickled sheep (67.2%) and wet blue goat (59.1%) skins. The major slaughter defects included flay cuts or scores, holes, poor pattern and vein marks, with a higher occurrence in wet blue goat skins (28.7%; P < 0.001) than in wet blue hides (22.8%) and pickled sheep skins (11.1%). The most prevalent postslaughter defects were grain cracks (14.9%), hide beetle damage (8%), damage caused by heat or putrefaction (3.7%) and machine-induced defects (0.5%). Grain cracks (27.04%) and hide beetle damage (13.9%) in wet blue goat skins were significantly more common than in wet blue hides and pickled sheep skins. These defects cause depreciation in the value of the hides and skins. Statistically significant (P < 0.001) higher rejection rates were recorded for wet blue hides (82.9%) than for pickled sheep skins (18.3%) and wet blue goat skins (8.5%). Improved animal health service delivery, effective disease control strategies and strong collaboration between stakeholders are suggested to enhance the quality of skins and hides.

Prevalence and risk factors of Helicobacter pylori infection in Chinese maritime workers.

PubMed

Hu, Dongmei; Shao, Jing; Wang, Ligang; Zheng, Huichun; Xu, Yan; Song, Guirong; Liu, Qigui

2013-01-01

Helicobacter pylori infection is very common worldwide. To evaluate the prevalence and identify the risk factors for Helicobacter pylori infection in Chinese maritime workers. Between March 2010 and October 2010, 3995 subjects were selected in the Hospital of Dalian Port. The presence of Helicobacter pylori infection was confirmed using laboratory tests (serum IgG anti-Helicobacter pylori antibodies) and background information, family history, lifestyle and eating habits were collected using questionnaires. The prevalence of Helicobacter pylori infection was 44.9% in these Chinese maritime workers. Prevalence of Helicobacter pylori infection was associated with family income, living space, family history of gastrointestinal diseases, smoking, drinking tea, raw vegetables consumption, spicy food, pickle food, dining outside, no regular meal and dish sharing. Further analysis with multivariate logistic regression analysis indicated that raw vegetables consumption, pickle food consumption, family income and family history of gastrointestinal diseases were independent predictors for Helicobacter pylori infection. No association was found between infection and gender, marital status, education, alcohol consumption and tap water consumption. Helicobacter pylori infection is associated with raw vegetables consumption, pickle food consumption, family income and family history of gastrointestinal disease among Chinese maritime workers.

[Survival of Bacillus anthracis spores in various tannery baths].

PubMed

Mendrycka, M; Mierzejewski, J

2000-01-01

The influence of tannery baths: liming, deliming, bating, pickling, tanning, retannage on the survival and on the germination dynamism of B. anthracis spores (Sterne strain) was investigated. The periods and the conditions of this influence were established according to technological process of cow hide tannage. Practically after every bath some part of the spores remained vital. The most effective killing of spores occurred after pickling, liming and deliming. Inversely, the most viable spores remained after bating and retannage process. The lack of correlation that was observed between survival and germination of spores after retannage bath can be explained by different mechanism of spores germination inhibition and their killing.

7 CFR 958.328 - Handling regulation.

Code of Federal Regulations, 2014 CFR

2014-01-01

... any of the following purposes: (i) Planting, (ii) Livestock feed, (iii) Charity, (iv) Dehydration, (v... onions outside the production area for dehydration, canning, freezing, extraction, pickling, or...

7 CFR 958.328 - Handling regulation.

Code of Federal Regulations, 2013 CFR

2013-01-01

... any of the following purposes: (i) Planting, (ii) Livestock feed, (iii) Charity, (iv) Dehydration, (v... onions outside the production area for dehydration, canning, freezing, extraction, pickling, or...

7 CFR 958.328 - Handling regulation.

Code of Federal Regulations, 2012 CFR

2012-01-01

... any of the following purposes: (i) Planting, (ii) Livestock feed, (iii) Charity, (iv) Dehydration, (v... onions outside the production area for dehydration, canning, freezing, extraction, pickling, or...

Influence of the post-weld surface treatment on the corrosion resistance of the duplex stainless steel 1.4062

NASA Astrophysics Data System (ADS)

Rosemann, P.; Müller, C.; Baumann, O.; Modersohn, W.; Halle, T.

2017-03-01

The duplex stainless steel 1.4062 (X2CrNiN22-2) is used as alternative material to austenitic stainless steels in the construction industry. The corrosion resistance of welded seams is influenced by the base material, the weld filler material, the welding process and also by the final surface treatment. The scale layer next to the weld seam can be removed by grinding, pickling, electro-polished or blasting depending on the application and the requested corrosion resistance. Blasted surfaces are often used in industrial practice due to the easier and cheaper manufacturing process compared to pickled or electro-polished surfaces. Furthermore blasting with corundum-grain is more effective than blasting with glass-beads which also lower the process costs. In recent years, stainless steel surfaces showed an unusually high susceptibility to pitting corrosion after grinding with corundum. For this reason, it is now also questioned critically whether the corrosion resistance is influenced by the applied blasting agent. This question was specifically investigated by comparing grinded, pickled, corundum-grain- and glass-bead-blasted welding seams. Results of the SEM analyses of the blasting agents and the blasted surfaces will be presented and correlated with the different performed corrosion tests (potential measurement, KorroPad-test and pitting potential) on welding seams with different surface treatments.

7 CFR 958.328 - Handling regulation.

Code of Federal Regulations, 2011 CFR

2011-01-01

... following purposes: (1) Planting, (2) Livestock feed, (3) Charity, (4) Dehydration, (5) Canning, (6... shipments of onions outside the production area for dehydration, canning, freezing, extraction, or pickling...

Foot, leg, and ankle swelling

MedlinePlus

... feet - legs; Ankle swelling; Foot swelling; Leg swelling; Edema - peripheral; Peripheral edema ... 31. Trayes KP, Studdiford JS, Pickle S, Tully AS. Edema: diagnosis and management. Am Fam Physician . 2013;88( ...

7 CFR 956.163 - Handling for specified purposes.

Code of Federal Regulations, 2012 CFR

2012-01-01

... for all processing uses including, pickling, peeling, dehydration, juicing, or other processing; (6) Shipments of Walla Walla Sweet Onions for disposal; (7) Shipments of Walla Walla Sweet Onions for seed. (b...

7 CFR 956.163 - Handling for specified purposes.

Code of Federal Regulations, 2011 CFR

2011-01-01

... for all processing uses including, pickling, peeling, dehydration, juicing, or other processing; (6) Shipments of Walla Walla Sweet Onions for disposal; (7) Shipments of Walla Walla Sweet Onions for seed. (b...

7 CFR 956.163 - Handling for specified purposes.

Code of Federal Regulations, 2013 CFR

2013-01-01

... for all processing uses including, pickling, peeling, dehydration, juicing, or other processing; (6) Shipments of Walla Walla Sweet Onions for disposal; (7) Shipments of Walla Walla Sweet Onions for seed. (b...

7 CFR 956.163 - Handling for specified purposes.

Code of Federal Regulations, 2010 CFR

2010-01-01

... for all processing uses including, pickling, peeling, dehydration, juicing, or other processing; (6) Shipments of Walla Walla Sweet Onions for disposal; (7) Shipments of Walla Walla Sweet Onions for seed. (b...

7 CFR 956.163 - Handling for specified purposes.

Code of Federal Regulations, 2014 CFR

2014-01-01

... for all processing uses including, pickling, peeling, dehydration, juicing, or other processing; (6) Shipments of Walla Walla Sweet Onions for disposal; (7) Shipments of Walla Walla Sweet Onions for seed. (b...

Effect of sodium nitrite on toxin production by Clostridium botulinum in bacon.

PubMed

Christiansen, L N; Tompkin, R B; Shaparis, A B; Kueper, T V; Johnston, R W; Kautter, D A; Kolari, O J

1974-04-01

Pork bellies were formulated to 0, 30, 60, 120, 170, or 340 mug of nitrite per g of meat and inoculated with Clostridium botulinum via pickle or after processing and slicing. Processed bacon was stored at 7 or 27 C and assayed for nitrite, nitrate, and botulinal toxin at different intervals. Nitrite levels declined during processing and storage. The rate of decrease was more rapid at 27 than at 7 C. Although not added to the system, nitrate was detected in samples during processing and storage at 7 and 27 C. The amount of nitrate found was related to formulated nitrite levels. No toxin was found in samples incubated at 7 C throughout the 84-day test period. At 27 C, via pickle, inoculated samples with low inoculum (210 C. botulinum per g before processing and 52 per g after processing) became toxic if formulated with 120 mug of nitrite per g of meat or less. Toxin was not detected in bacon formulated with 170 or 340 mug of nitrite per g of meat under these same conditions. Toxin was detected at all formulated nitrite levels in bacon inoculated via the pickle with 19,000 C. botulinum per g (4,300 per g after processing) and in samples inoculated after slicing. However, increased levels of formulated nitrite decreased the probability of botulinal toxin formation in bacon inoculated by both methods.

40 CFR 63.1159 - Operational and equipment standards for existing, new, or reconstructed sources.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Pollutants for Steel Pickling-HCl Process Facilities and Hydrochloric Acid Regeneration Plants § 63.1159... regeneration plant. The owner or operator of an affected plant must operate the affected plant at all times...

40 CFR 63.1159 - Operational and equipment standards for existing, new, or reconstructed sources.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Pollutants for Steel Pickling-HCl Process Facilities and Hydrochloric Acid Regeneration Plants § 63.1159... regeneration plant. The owner or operator of an affected plant must operate the affected plant at all times...

40 CFR 63.1159 - Operational and equipment standards for existing, new, or reconstructed sources.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Pollutants for Steel Pickling-HCl Process Facilities and Hydrochloric Acid Regeneration Plants § 63.1159... regeneration plant. The owner or operator of an affected plant must operate the affected plant at all times...

40 CFR 420.91 - Specialized definitions.

Code of Federal Regulations, 2010 CFR

2010-07-01

... wire, rods, and tubes in discrete batches or bundles. (f) The term continuous means those pickling operations which process steel products other than in discrete batches or bundles. (g) The term acid recovery...

Increase in the permeability of tonoplast of garlic (Allium sativum) by monocarboxylic acids.

PubMed

Bai, Bing; Li, Lei; Hu, Xiaosong; Wang, Zhengfu; Zhao, Guanghua

2006-10-18

Immersion of intact aged garlic (Allium sativum) cloves in a series of 5% weak organic monocarboxylate solutions (pH 2.0) resulted in green color formation. No color was formed upon treatment with other weak organic acids, such as citric and malic acids, and the inorganic hydrochloric acid under the same conditions. To understand the significance of monocarboxylic acids and their differing function from that of other acids, acetic acid was compared with organic acids citric and malic and the inorganic hydrochloric acid. The effects of these acids on the permeability of plasma and intracellular membrane of garlic cells were measured by conductivity, light microscopy, and transmission electron microscopy. Except for hydrochloric acid, treatment of garlic with all three organic acids greatly increased the relative conductivity of their respective pickling solutions, indicating that all tested organic acids increased the permeability of plasma membrane. Moreover, a pickling solution containing acetic acid exhibited 1.5-fold higher relative conductivity (approximately 90%) as compared to those (approximately 60%) of both citric and malic acids, implying that exposure of garlic cloves to acetic acid not only changed the permeability of the plasma membrane but also increased the permeability of intracellular membrane. Exposure of garlic to acetic acid led to the production of precipitate along the tonoplast, but no precipitate was formed by citric and malic acids. This indicates that the structure of the tonoplast was damaged by this treatment. Further support for this conclusion comes from results showing that the concentration of thiosulfinates [which are produced only by catalytic conversion of S-alk(en)yl-l-cysteine sulfoxides in cytosol by alliinase located in the vacuole] in the acetic acid pickling solution is 1.3 mg/mL, but almost no thiosulfinates were detected in the pickling solution of citric and malic acids. Thus, all present results suggest that damage of

Food additives

MedlinePlus

... or natural. Natural food additives include: Herbs or spices to add flavor to foods Vinegar for pickling ... Certain colors improve the appearance of foods. Many spices, as well as natural and man-made flavors, ...

Ménière disease - self-care

MedlinePlus

... Anchovies, olives, pickles, and sauerkraut. Soy and Worcestershire sauces. Tomato and other vegetable juices. Most cheeses. Many ... boiled, and broiled foods with no added salt, sauces, or cheese. If you think the restaurant might ...

Bland diet

MedlinePlus

... may want to avoid citrus) Breads, crackers, and pasta made with refined white flour Refined, hot cereals, ... or bran cereals Whole-grain breads, crackers, or pasta Pickles, sauerkraut, and similar foods Spices, such as ...

40 CFR 125.133 - What special definitions apply to this subpart?

Code of Federal Regulations, 2010 CFR

2010-07-01

... Subcategories of the Oil and Gas Extraction Point Source Category Effluent Guidelines in 40 CFR 435.10 or 40 CFR..., floating, mobile, facility engaged in the processing of fresh, frozen, canned, smoked, salted or pickled...

CSTE Botulism Surveillance Summary, 2014

MedlinePlus

... one with seal oil (3 cases), one with pasta and jarred pesto* (2 cases), and one with ... food Home-canned tomato sauce Homemade beef stew* Pasta and jarred pesto § Stinkheads Home-canned pickles* Home- ...

40 CFR 425.50 - Applicability; description of the no beamhouse subcategory.

Code of Federal Regulations, 2010 CFR

2010-07-01

... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS LEATHER TANNING AND FINISHING POINT SOURCE CATEGORY No... cattle hides, sheepskins, or splits (hair previously removed and pickled) into finished leather by chrome or non-chrome tanning, and retan-wet finishing. ...

30. VIEW WEST IN BASEMENT OF BUILDING 41A; NOTE PLASTIC ...

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

30. VIEW WEST IN BASEMENT OF BUILDING 41A; NOTE PLASTIC DUCTING WHICH WAS USED TO VENT CORROSIVE FUMES FROM ACID PICKLING AND ELECTROPLATING TANKS - Scovill Brass Works, 59 Mill Street, Waterbury, New Haven County, CT

Effect of Sodium Nitrite on Toxin Production by Clostridium botulinum in bacon

PubMed Central

Christiansen, L. N.; Tompkin, R. B.; Shaparis, A. B.; Kueper, T. V.; Johnston, R. W.; Kautter, D. A.; Kolari, O. J.

1974-01-01

Pork bellies were formulated to 0, 30, 60, 120, 170, or 340 μg of nitrite per g of meat and inoculated with Clostridium botulinum via pickle or after processing and slicing. Processed bacon was stored at 7 or 27 C and assayed for nitrite, nitrate, and botulinal toxin at different intervals. Nitrite levels declined during processing and storage. The rate of decrease was more rapid at 27 than at 7 C. Although not added to the system, nitrate was detected in samples during processing and storage at 7 and 27 C. The amount of nitrate found was related to formulated nitrite levels. No toxin was found in samples incubated at 7 C throughout the 84-day test period. At 27 C, via pickle, inoculated samples with low inoculum (210 C. botulinum per g before processing and 52 per g after processing) became toxic if formulated with 120 μg of nitrite per g of meat or less. Toxin was not detected in bacon formulated with 170 or 340 μg of nitrite per g of meat under these same conditions. Toxin was detected at all formulated nitrite levels in bacon inoculated via the pickle with 19,000 C. botulinum per g (4,300 per g after processing) and in samples inoculated after slicing. However, increased levels of formulated nitrite decreased the probability of botulinal toxin formation in bacon inoculated by both methods. PMID:4596753

Characterization and identification of weissellicin Y and weissellicin M, novel bacteriocins produced by Weissella hellenica QU 13.

PubMed

Masuda, Y; Zendo, T; Sawa, N; Perez, R H; Nakayama, J; Sonomoto, K

2012-01-01

To identify and characterize novel bacteriocins from Weissella hellenica QU 13. Weissella hellenica QU 13, isolated from a barrel used to make Japanese pickles, produced two novel bacteriocins termed weissellicin Y and weissellicin M. The primary structures of weissellicins Y and M were determined, and their molecular masses were determined to be 4925·12 and 4968·40 Da, respectively. Analysis of the DNA sequence encoding the bacteriocins revealed that they were synthesized and secreted without N-terminal extensions such as leader sequences or sec signal peptides. Weissellicin M showed significantly high and characteristic homology with enterocins L50A and L50B, produced by Enterococcus faecium L50, while weissellicin Y showed no homology with any other known bacteriocins. Both bacteriocins showed broad antimicrobial spectra, with especially high antimicrobial activity against species, which contaminate pickles, such as Bacillus coagulans, and weissellicin M showed relatively higher activity than weissellicin Y. Furthermore, the stability of weissellicin M against pH and heat was distinctively higher than that of weissellicin Y. Weissella hellenica QU 13 produced two novel leaderless bacteriocins, weissellicin Y and weissellicin M, and weissellicin M exhibited remarkable potency that could be employed by pickle-producing industry. This study is the first report, which represents a complete identification and characterization of novel leaderless bacteriocins from Weissella genus. © 2011 The Authors. Journal of Applied Microbiology © 2011 The Society for Applied Microbiology.

A Writing Program Your Kids Will Relish.

ERIC Educational Resources Information Center

Nichols, Jennifer

1981-01-01

Presents seven writing lessons for elementary students: choosing effective words; writing similes; writing paragraphs; writing descriptions; letter writing; comparing and contrasting; and understanding point of view. Some of the lessons have unusual themes, such as pizza, pickles, and hoboes. (SJL)

7 CFR 958.328 - Handling regulation.

Code of Federal Regulations, 2010 CFR

2010-01-01

... Agreements and Orders; Fruits, Vegetables, Nuts), DEPARTMENT OF AGRICULTURE ONIONS GROWN IN CERTAIN... following purposes: (1) Planting, (2) Livestock feed, (3) Charity, (4) Dehydration, (5) Canning, (6... shipments of onions outside the production area for dehydration, canning, freezing, extraction, or pickling...

40 CFR 63.1157 - Emission standards for existing sources.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 11 2014-07-01 2014-07-01 false Emission standards for existing... PROGRAMS (CONTINUED) NATIONAL EMISSION STANDARDS FOR HAZARDOUS AIR POLLUTANTS FOR SOURCE CATEGORIES (CONTINUED) National Emission Standards for Hazardous Air Pollutants for Steel Pickling-HCl Process...

Winterization strategies for bulk storage of pickles

USDA-ARS?s Scientific Manuscript database

Cucumbers are commercially fermented and stored in bulk in outdoor open top fiberglass tanks. During winter, snow and ice that accumulates around and on top of tanks influence heat transfer in an unpredictable manner, often compromising quality. This study evaluates the performance of inexpensive an...

Study to minimize hydrogen embrittlement of ultrahigh-strength steels

NASA Technical Reports Server (NTRS)

Elsea, S. T.; Fletcher, E. E.; Groeneveld, T. P.

1967-01-01

Hydrogen-stress cracking in high-strength steels is influenced by hydrogen content of the material and its hydrogen absorption tendency. Non-embrittling cleaning, pickling, and electroplating processes are being studied. Protection from this hydrogen embrittlement is important to the aerospace and aircraft industries.

40 CFR 63.1158 - Emission standards for new or reconstructed sources.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 11 2014-07-01 2014-07-01 false Emission standards for new or... (CONTINUED) AIR PROGRAMS (CONTINUED) NATIONAL EMISSION STANDARDS FOR HAZARDOUS AIR POLLUTANTS FOR SOURCE CATEGORIES (CONTINUED) National Emission Standards for Hazardous Air Pollutants for Steel Pickling-HCl...

75 FR 62040 - Hazardous Waste Management System; Identification and Listing of Hazardous Waste; Proposed Exclusion

Federal Register 2010, 2011, 2012, 2013, 2014

2010-10-07

... on- site in the pickle acid and low level radioactive wastewater treatment systems. Support... water production waste treatment system. Once- through non-contact cooling water does not require... production (deionized and make- up non-contact cooling water) treatment system and once through non- contact...

Viability of commercial cucumber fermentation without nitrogen or air purging

USDA-ARS?s Scientific Manuscript database

Bloater defect in cucumber fermentation refers to the formation of gas pockets in the seed cavity or endocarp as the result of carbon dioxide production. Bloater damage is known to cause economic losses for the pickling industry. Microbial activity during fermentation, tissue respiration within the ...

Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence

USDA-ARS?s Scientific Manuscript database

AIMS: Accumulation of carbon dioxide in cucumber fermentations is known to cause hollow cavities inside whole fruits or bloaters, conducive to economic losses for the pickling industry. This study focused on evaluating the use of a malic acid decarboxylase (MDC)-deficient starter culture to minimiz...

78 FR 23497 - Reconsideration Petition From the National Association of Surface Finishers for the National...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-04-19

... Anodizing Tanks; and Steel Pickling--HCl Process Facilities and Hydrochloric Acid Regeneration Plants AGENCY... regeneration plants. DATES: Effective: April 19, 2013. Petitions: Any petitions for review of the letter and...--HCl process facilities and hydrochloric acid regeneration plants, and was issued pursuant to the EPA's...

40 CFR 63.1156 - Definitions.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Regeneration Plants § 63.1156 Definitions. Terms used in this subpart are defined in the Clean Air Act, in.... This definition includes continuous spray towers. Hydrochloric acid regeneration plant means the... from spent pickle liquor using a thermal treatment process. Hydrochloric acid regeneration plant...

40 CFR 63.1156 - Definitions.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Regeneration Plants § 63.1156 Definitions. Terms used in this subpart are defined in the Clean Air Act, in.... This definition includes continuous spray towers. Hydrochloric acid regeneration plant means the... from spent pickle liquor using a thermal treatment process. Hydrochloric acid regeneration plant...

Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance

USDA-ARS?s Scientific Manuscript database

Current cucumber pickling practices differ significantly from those in the 1940s, when most of the microbiological studies of cucumber fermentations were completed, using culture dependent and biochemical testing. It is the objective of this study to conduct a compositional re-assessment of the micr...

Safety of foods treated with novel process intervention technologies

USDA-ARS?s Scientific Manuscript database

Many consumers are familiar with traditional food safety and preservation technologies such as thermal processing (cooking), salting, and pickling to inactivate common foodborne pathogens such as Salmonella spp. and Escherichia coli O157:H7. Many consumers are less familiar with other technologies s...

Improved nickel plating of Inconel X-750

NASA Technical Reports Server (NTRS)

Farmer, M. E.; Feeney, J. E.; Kuster, C. A.

1969-01-01

Electroplating technique with acid pickling provides a method of applying nickel plating on Inconel X-750 tubing to serve as a wetting agent during brazing. Low-stress nickel-plating bath contains no organic wetting agents that cause the nickel to blister at high temperatures.

Cucumber fermentation

USDA-ARS?s Scientific Manuscript database

Humans have consumed fermented cucumber products since before the dawn of civilization. Although cucumber fermentation remains largely a traditional process, it has proven to be a consistently safe process by which raw cucumbers are transformed into high quality pickles that have a long shelf-life ...

Strategic Value of Water to the National Guard

DTIC Science & Technology

2010-06-04

These companies and others, such as Nestlé, a Swiss owned company, are also well established in the U.S. bottled water industry. Privatization... cheese  This does not include condiments, pickles, onions, lettuce, and tomatoes.44 29 Figure C‐2. Numeric change in resident population for

7 CFR 956.63 - Handling for specified purposes.

Code of Federal Regulations, 2012 CFR

2012-01-01

... onions; (e) Shipments of Walla Walla Sweet Onions for all processing uses including, pickling, peeling, dehydration, juicing, or other processing; (f) Shipments of Walla Walla Sweet Onions for disposal; (g) Shipments of Walla Walla Sweet Onions for seed; (h) Shipments of Walla Walla Sweet Onions for packing or...

7 CFR 956.63 - Handling for specified purposes.

Code of Federal Regulations, 2010 CFR

2010-01-01

... onions; (e) Shipments of Walla Walla Sweet Onions for all processing uses including, pickling, peeling, dehydration, juicing, or other processing; (f) Shipments of Walla Walla Sweet Onions for disposal; (g) Shipments of Walla Walla Sweet Onions for seed; (h) Shipments of Walla Walla Sweet Onions for packing or...

7 CFR 956.63 - Handling for specified purposes.

Code of Federal Regulations, 2011 CFR

2011-01-01

... onions; (e) Shipments of Walla Walla Sweet Onions for all processing uses including, pickling, peeling, dehydration, juicing, or other processing; (f) Shipments of Walla Walla Sweet Onions for disposal; (g) Shipments of Walla Walla Sweet Onions for seed; (h) Shipments of Walla Walla Sweet Onions for packing or...

7 CFR 956.63 - Handling for specified purposes.

Code of Federal Regulations, 2013 CFR

2013-01-01

... onions; (e) Shipments of Walla Walla Sweet Onions for all processing uses including, pickling, peeling, dehydration, juicing, or other processing; (f) Shipments of Walla Walla Sweet Onions for disposal; (g) Shipments of Walla Walla Sweet Onions for seed; (h) Shipments of Walla Walla Sweet Onions for packing or...

7 CFR 956.63 - Handling for specified purposes.

Code of Federal Regulations, 2014 CFR

2014-01-01

... onions; (e) Shipments of Walla Walla Sweet Onions for all processing uses including, pickling, peeling, dehydration, juicing, or other processing; (f) Shipments of Walla Walla Sweet Onions for disposal; (g) Shipments of Walla Walla Sweet Onions for seed; (h) Shipments of Walla Walla Sweet Onions for packing or...

76 FR 26899 - Agency Information Collection Activities: Request for Comments on Sixty-Four Proposed Information...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-05-09

.... Title: NESHAP for Engine Test Cells/Stands (40 CFR Part 63, Subpart PPPPP). ICR Numbers: EPA ICR Number.... Title: NESHAP for Steel Pickling, HCL Process Facilities and Hydrochloric Acid Regeneration Plants (40... Engine Test Cells/Stands (40 CFR Part 63, Subpart PPPPP); Learia Williams of the Office of Compliance...

Studies on the determination of surface deuterium in AISI 1062, 4037, and 4140 steels by secondary ion mass spectrometry

NASA Astrophysics Data System (ADS)

Sastri, V. S.; Donepudi, V. S.; McIntyre, N. S.; Johnston, D.; Revie, R. W.

1988-12-01

The concentration of deuterium at the surface of cathodically charged high strength steels AISI 1062, 4037, and 4140 has been determined by secondary ion mass spectrometry (SIMS). The beneficial effects of pickling in NAP (a mixture of nitric, acetic, and phosphoric acids) to remove surfacebound deuterium have been observed.

75 FR 67949 - Application(s) for Duty-Free Entry of Scientific Instruments

Federal Register 2010, 2011, 2012, 2013, 2014

2010-11-04

... University of Texas at Austin, Center for Electromechanics, Pickle Research Campus 10100 Burnet Road, Bldg...., Italy. Intended Use: The instrument will be used on the Hobby-Eberly Telescope for the study of ``Dark Energy.'' The instrument is unique because of its ability to achieve the desired accuracy of +/- 2...

Cleaning Processes across NASA Centers

NASA Technical Reports Server (NTRS)

Hammond, John M.

2010-01-01

All significant surfaces of the hardware must be pre-cleaned to remove dirt, grit, scale, corrosion, grease, oil and other foreign matter prior to any final precision cleaning process. Metallic parts shall be surface treated (cleaned, passivated, pickled and/or coated) as necessary to prevent latent corrosion and contamination.

The Aftermath of the Bracero: A Study of the Economic Impact on the Agricultural Hired Labor Market of Michigan from the Termination of Public Law 78.

ERIC Educational Resources Information Center

Mason, John Dancer

To test the "stoop labor" hypotheses that the supply response of domestic migrants to increased wages would be inelastic, this study examined wage adjustment in Michigan agriculture after 1964, supply response to wage changes in the pickle industry, and acreage decline and capital substitution following the termination of the bracero…

40 CFR 63.1155 - Applicability.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Regeneration Plants § 63.1155 Applicability. (a) The provisions of this subpart apply to the following... temperature of 100 °F or higher; and (2) All new and existing hydrochloric acid regeneration plants. (3) The... acid, to facilities that pickle only specialty steel, or to acid regeneration plants that regenerate...

40 CFR 63.1162 - Monitoring requirements.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Hydrochloric Acid Regeneration Plants § 63.1162 Monitoring requirements. (a) The owner or operator of a new, reconstructed, or existing steel pickling facility or acid regeneration plant subject to this subpart shall: (1... Administrator. (b) The owner or operator of a new, reconstructed, or existing acid regeneration plant subject to...

40 CFR 63.1155 - Applicability.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Regeneration Plants § 63.1155 Applicability. (a) The provisions of this subpart apply to the following... temperature of 100 °F or higher; and (2) All new and existing hydrochloric acid regeneration plants. (3) The... acid, to facilities that pickle only specialty steel, or to acid regeneration plants that regenerate...

40 CFR 63.1162 - Monitoring requirements.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Hydrochloric Acid Regeneration Plants § 63.1162 Monitoring requirements. (a) The owner or operator of a new, reconstructed, or existing steel pickling facility or acid regeneration plant subject to this subpart shall: (1... Administrator. (b) The owner or operator of a new, reconstructed, or existing acid regeneration plant subject to...

40 CFR 63.1162 - Monitoring requirements.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Hydrochloric Acid Regeneration Plants § 63.1162 Monitoring requirements. (a) The owner or operator of a new, reconstructed, or existing steel pickling facility or acid regeneration plant subject to this subpart shall: (1... Administrator. (b) The owner or operator of a new, reconstructed, or existing acid regeneration plant subject to...

40 CFR 63.1162 - Monitoring requirements.

Code of Federal Regulations, 2010 CFR

2010-07-01

... Hydrochloric Acid Regeneration Plants § 63.1162 Monitoring requirements. (a) The owner or operator of a new, reconstructed, or existing steel pickling facility or acid regeneration plant subject to this subpart shall: (1... Administrator. (b) The owner or operator of a new, reconstructed, or existing acid regeneration plant subject to...

40 CFR 63.1155 - Applicability.

Code of Federal Regulations, 2011 CFR

2011-07-01

... Regeneration Plants § 63.1155 Applicability. (a) The provisions of this subpart apply to the following... temperature of 100 °F or higher; and (2) All new and existing hydrochloric acid regeneration plants. (3) The... acid, to facilities that pickle only specialty steel, or to acid regeneration plants that regenerate...

40 CFR 63.1155 - Applicability.

Code of Federal Regulations, 2013 CFR

2013-07-01

... Regeneration Plants § 63.1155 Applicability. (a) The provisions of this subpart apply to the following... temperature of 100 °F or higher; and (2) All new and existing hydrochloric acid regeneration plants. (3) The... acid, to facilities that pickle only specialty steel, or to acid regeneration plants that regenerate...

40 CFR 63.1162 - Monitoring requirements.

Code of Federal Regulations, 2012 CFR

2012-07-01

... Hydrochloric Acid Regeneration Plants § 63.1162 Monitoring requirements. (a) The owner or operator of a new, reconstructed, or existing steel pickling facility or acid regeneration plant subject to this subpart shall: (1... Administrator. (b) The owner or operator of a new, reconstructed, or existing acid regeneration plant subject to...

40 CFR 63.1155 - Applicability.

Code of Federal Regulations, 2014 CFR

2014-07-01

... Regeneration Plants § 63.1155 Applicability. (a) The provisions of this subpart apply to the following... temperature of 100 °F or higher; and (2) All new and existing hydrochloric acid regeneration plants. (3) The... acid, to facilities that pickle only specialty steel, or to acid regeneration plants that regenerate...

40 CFR 420.95 - Pretreatment standards for existing sources (PSES).

Code of Federal Regulations, 2013 CFR

2013-07-01

...,000 lb) of product Chromium 0.00322 0.00129 Nickel 0.00289 0.000964 (6) Fume scrubber. Subpart I... 0.000939 0.000313 Zinc 0.00125 0.000417 (5) Fume scrubber. Subpart I Pollutant or pollutant property... to each fume scrubber associated with sulfuric acid pickling operations. (b) Hydrochloric acid...

40 CFR 420.95 - Pretreatment standards for existing sources (PSES).

Code of Federal Regulations, 2014 CFR

2014-07-01

...,000 lb) of product Chromium 0.00322 0.00129 Nickel 0.00289 0.000964 (6) Fume scrubber. Subpart I... 0.000939 0.000313 Zinc 0.00125 0.000417 (5) Fume scrubber. Subpart I Pollutant or pollutant property... to each fume scrubber associated with sulfuric acid pickling operations. (b) Hydrochloric acid...

40 CFR 420.95 - Pretreatment standards for existing sources (PSES).

Code of Federal Regulations, 2011 CFR

2011-07-01

...,000 lb) of product Chromium 0.00322 0.00129 Nickel 0.00289 0.000964 (6) Fume scrubber. Subpart I... 0.000939 0.000313 Zinc 0.00125 0.000417 (5) Fume scrubber. Subpart I Pollutant or pollutant property... to each fume scrubber associated with sulfuric acid pickling operations. (b) Hydrochloric acid...

40 CFR 420.95 - Pretreatment standards for existing sources (PSES).

Code of Federal Regulations, 2012 CFR

2012-07-01

...,000 lb) of product Chromium 0.00322 0.00129 Nickel 0.00289 0.000964 (6) Fume scrubber. Subpart I... 0.000939 0.000313 Zinc 0.00125 0.000417 (5) Fume scrubber. Subpart I Pollutant or pollutant property... to each fume scrubber associated with sulfuric acid pickling operations. (b) Hydrochloric acid...

It's All Fun and Games in "Tiny's Diner": Preschool Programming in Unusual Exhibit Spaces

ERIC Educational Resources Information Center

Moynihan, Nora; Diamant-Cohen, Betsy

2012-01-01

Welcome to Port Discovery's "Tiny's Diner" where children can be seen doing the chicken dance or putting pickles on their heads. What do these activities have to do with promoting nutrition through early literacy activities? Educators know that young children learn through play, which can include using drama, games, movement,…

Pickled in Brine: The Possible Cost of Speculation.

ERIC Educational Resources Information Center

Morgan, Henry M.

1990-01-01

In their use of endowment, real estate, and intellectual property, entrepreneurial institutions are moving aggressively to develop their assets. Although thoughtful and moderate uses of these assets can be financially important during periods of financial pressure, overeager institutions may find the results disastrous, as Boston University's…

A New Use for an Old Pickle Bucket.

ERIC Educational Resources Information Center

Mitschele, Jonathan

1994-01-01

Uses the top three inches of a bucket with a vertical notch about three inches wide removed to demonstrate centripetal force and the minimum size of opening needed for a ball rolling inside to leave. Provides a mathematical explanation. (MVL)

Preliminary investigations into the aetiology and treatment of cockle, a sheep pelt defect.

PubMed

Heath, A C; Cole, D J; Bishop, D M; Pfeffer, A; Cooper, S M; Risdon, P

1995-01-01

A defect of sheep pelts known as cockle, detectable after depilation, but usually first noted only in the pickled pelt or tanned stage of processing, was studied to establish causal factor(s) and effective treatments. In addition, data on the histology and seasonal prevalence of the disease were obtained. Samples collected soon after slaughter from pelts identified at the pickled pelt stage as having cockle, had a superficial dermatitis with infiltration of eosinophils. This may represent an immediate hypersensitivity reaction of the sheep to lice. Treatments of sheep with either insecticides, disinfectants or shearing showed that where biting lice (Bovicola ovis) were removed, cockle lesions had either disappeared or regressed on pickled pelts. In Trial 1 diazinon reduced cockle prevalence and severity substantially; cypermethrin had a less pronounced effect. In Trial 2 diazinon, cypermethrin, Hibitane and Savlon were equally effective in reducing biting louse numbers as shown by counts of lice at 35 and 63 days post-treatment. Reduction of cockle on pelts from sheep slaughtered at 39 days post-treatment was achieved best by both diazinon and shearing. Examination of other pelts at 67 days post-treatment showed diazinon and Hibitane to be equally effective in reducing cockle. Furthermore, shearing in the absence of insecticides reduced the severity and extent of lesions on cockled pelts. The diazinon excipient and zinc sulphate were consistently poor at removing lice and reducing cockle prevalence and severity. The results have important implications for the leather industry in that shearing and good dipping practice with appropriate chemicals at the right time can lead to improved pelt quality. However, an incentive scheme for farmers, and a means of identifying individual pelts to the farms or origin, are both necessary before a marked improvement is likely to occur.

9 CFR 317.17 - Interpretation and statement of labeling policy for cured products; special labeling requirements...

Code of Federal Regulations, 2012 CFR

2012-01-01

... Section 317.17 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... of such product. For example, curing mixtures composed of such ingredients as water, salt, sugar... thermally processed to Fo 3 or more; they have been fermented or pickled to pH of 4.6 or less; or they have...

9 CFR 317.17 - Interpretation and statement of labeling policy for cured products; special labeling requirements...

Code of Federal Regulations, 2014 CFR

2014-01-01

... Section 317.17 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... of such product. For example, curing mixtures composed of such ingredients as water, salt, sugar... thermally processed to Fo 3 or more; they have been fermented or pickled to pH of 4.6 or less; or they have...

9 CFR 317.17 - Interpretation and statement of labeling policy for cured products; special labeling requirements...

Code of Federal Regulations, 2013 CFR

2013-01-01

... Section 317.17 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... of such product. For example, curing mixtures composed of such ingredients as water, salt, sugar... thermally processed to Fo 3 or more; they have been fermented or pickled to pH of 4.6 or less; or they have...

7 CFR 301.80-2b - Exempted articles. 1

Code of Federal Regulations, 2010 CFR

2010-01-01

... containers, and if the grains and containers for the grains have not come in contact with the soil or if they...) Pickling cucumbers, string beans, and field peas, if washed free of soil with running water. (4) Used farm tools, if cleaned free of soil. (5) Used mechanized cultivating equipment and used mechanized soil...

7 CFR 301.80-2b - Exempted articles. 1

Code of Federal Regulations, 2013 CFR

2013-01-01

... containers, and if the grains and containers for the grains have not come in contact with the soil or if they...) Pickling cucumbers, string beans, and field peas, if washed free of soil with running water. (4) Used farm tools, if cleaned free of soil. (5) Used mechanized cultivating equipment and used mechanized soil...

7 CFR 301.80-2b - Exempted articles. 1

Code of Federal Regulations, 2012 CFR

2012-01-01

... containers, and if the grains and containers for the grains have not come in contact with the soil or if they...) Pickling cucumbers, string beans, and field peas, if washed free of soil with running water. (4) Used farm tools, if cleaned free of soil. (5) Used mechanized cultivating equipment and used mechanized soil...

7 CFR 301.80-2b - Exempted articles. 1

Code of Federal Regulations, 2014 CFR

2014-01-01

... containers, and if the grains and containers for the grains have not come in contact with the soil or if they...) Pickling cucumbers, string beans, and field peas, if washed free of soil with running water. (4) Used farm tools, if cleaned free of soil. (5) Used mechanized cultivating equipment and used mechanized soil...

7 CFR 301.80-2b - Exempted articles. 1

Code of Federal Regulations, 2011 CFR

2011-01-01

... containers, and if the grains and containers for the grains have not come in contact with the soil or if they...) Pickling cucumbers, string beans, and field peas, if washed free of soil with running water. (4) Used farm tools, if cleaned free of soil. (5) Used mechanized cultivating equipment and used mechanized soil...

40 CFR 420.96 - Pretreatment standards for new sources (PSNS).

Code of Federal Regulations, 2013 CFR

2013-07-01

.../kkg (pounds per 1,000 lb) of product Lead 0.000131 0.0000438 Zinc 0.000175 0.0000584 (5) Fume scrubber... Note: The above limitations are applicable to each fume scrubber associated with sulfuric acid pickling... product Lead 0.000206 0.0000688 Zinc 0.000275 0.0000918 (4) Fume scrubber. Subpart I Pollutant or...

40 CFR 420.96 - Pretreatment standards for new sources (PSNS).

Code of Federal Regulations, 2014 CFR

2014-07-01

.../kkg (pounds per 1,000 lb) of product Lead 0.000131 0.0000438 Zinc 0.000175 0.0000584 (5) Fume scrubber... Note: The above limitations are applicable to each fume scrubber associated with sulfuric acid pickling... product Lead 0.000206 0.0000688 Zinc 0.000275 0.0000918 (4) Fume scrubber. Subpart I Pollutant or...

40 CFR 420.96 - Pretreatment standards for new sources (PSNS).

Code of Federal Regulations, 2011 CFR

2011-07-01

.../kkg (pounds per 1,000 lb) of product Lead 0.000131 0.0000438 Zinc 0.000175 0.0000584 (5) Fume scrubber... Note: The above limitations are applicable to each fume scrubber associated with sulfuric acid pickling... product Lead 0.000206 0.0000688 Zinc 0.000275 0.0000918 (4) Fume scrubber. Subpart I Pollutant or...

40 CFR 420.96 - Pretreatment standards for new sources (PSNS).

Code of Federal Regulations, 2012 CFR

2012-07-01

.../kkg (pounds per 1,000 lb) of product Lead 0.000131 0.0000438 Zinc 0.000175 0.0000584 (5) Fume scrubber... Note: The above limitations are applicable to each fume scrubber associated with sulfuric acid pickling... product Lead 0.000206 0.0000688 Zinc 0.000275 0.0000918 (4) Fume scrubber. Subpart I Pollutant or...

Learning that Makes Sense in the Big Society

ERIC Educational Resources Information Center

Lamb, Penny

2010-01-01

Eric Pickles, Secretary of State for Communities and Local Government, has said his three priorities in office will be "localism, localism and localism". What does localism mean for local democracy and, with swingeing funding cuts in the offing, what can one do to ensure the relevance of adult learning to the localism agenda is…

77 FR 7233 - Qualification of Drivers; Exemption Applications; Vision

Federal Register 2010, 2011, 2012, 2013, 2014

2012-02-10

.... Knavel (UT) John R. Knott, III (MD) Timothy S. Miller (AZ) Edward D. Pickle (GA) Ezequiel M. Ramirez (TX...: Background Under 49 U.S.C. 31136(e) and 31315, FMCSA may renew an exemption from the vision requirements in... exemption for a renewable two-year period. They are: Lee A. Burke (WI) Barton C. Caldara (WI) Allan Darley...

ARC-2007-ACD07-0049-023

NASA Image and Video Library

2007-03-16

Silicon Valley FIRST Regional Robotics competition: Grizzlies - Team 1516 - W & K Automotive/ROP Cantra Costa Co, CA/San Ramon Valley Education Foundation & California High School, San Ramon, California (CA) The Fembots Team 692 - CyboSoft/PASCO Scientific/The Stewart Family/MR Pickles & St Francis High School, Sacramento, California (CA) on the floor doing battle Cheezy Poofs team-1834

40 CFR 420.93 - Effluent limitations representing the degree of effluent reduction attainable by the application...

Code of Federal Regulations, 2013 CFR

2013-07-01

... days Kg/kkg (pounds per 1,000 lb) of product Chromium 0.00322 0.00129 Nickel 0.00289 0.000964 (6) Fume... days Kg/kkg (pounds per 1,000 lb) of product Lead 0.000939 0.000313 Zinc 0.00125 0.000417 (5) Fume... above limitations shall be applicable to each fume scrubber associated with a sulfuric acid pickling...

Dense Medium Ore Concentrates of Bois-Noirs; MINERAIS DES BOIS NOIRS CONCENTRES DE MILIEU DENSE

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

Le Bris, J.; Leduc, M.

1959-01-01

The chemical treatment of uranium concentrates of BoisNoirs ore obtained by heavy medium are discussed. The first part deals with sulfuric acid attack on the concentrate, and the second part with the separation of the solution from residues by filtration. A third part deals with this separation by decantation. The fourth part deals with the carbonation of the pickling solutions obtained. (auth)

Literature review on pickling inhibitors and cadmium electroplating processes

NASA Technical Reports Server (NTRS)

Elsea, A. R.; Fletcher, E. E.; Groeneveld, T. P.

1969-01-01

Because introduction of hydrogen during bright-cadmium electroplating of high strength steels causes hydrogen-stress cracking, a program was undertaken to evaluate various processes and materials. Report describes effectiveness of inhibitors for reducing hydrogen absorption by steels.

REFUSE OF FERMENTATION BRINES IN THE CUCUMBER PICKLING INDUSTRY

EPA Science Inventory

The project evaluated on a commercial scale the technological and economic feasibility of recycling spent cucumber fermentation brine. Two brine treatment procedures, heat treatment and chemical treatment, were used. The results showed that brine recycling was practical on a comm...

China Report, Red Flag, Number 4, 16 February 1985

DTIC Science & Technology

1985-04-12

bitter gourd, towel gourd, cucumbers and eggplants were usually in short supply, but since the reforms, the supply has doubled and redoubled. As network...diversified operations such as processing pickled products, processing bean products, preparing soy-sauce meat products and so on. This will enrich the...the theory of neovitalism, represented by the German biologist Driesch. He conducted experiments on sea urchin embryos and demonstrated that a

Environmental Review Guide for Operations (ERGO) - A Compliance Assessment Manual for Use at All USACE Civil-Funded Projects and Facilities

DTIC Science & Technology

1994-03-01

other Pickling liquor and other corrosive alkalies corrosive acids Lime wastewater Spent acid Lime and water Spent mixed acid Spent caustic Spent ...acid Spent caustic Spent sulfuric acid Potential Consequences: heat generation; violent reaction. 4 - 161 Appendix 4-6 (continued) Group 2-A Group 2-B1...topical bleach (STB) Ordnance, ammunition, explosives & residues Battery acid & caustics (in unserviceable batteries) Some pharmaceuticals Petroleum, oil

Worldwide Environmental Compliance Assessment System (ECAS)

DTIC Science & Technology

1993-03-01

and other Pickling liquor and other corrosive alkalies corrosive acids Lime wastewater Spent acid Lime and water Spent mixed acid Spent caustic Spent ...labeling. packag- ing. and spill response for hazardous materials? 4. Does the installation store: * a. acids? b. caustics ? c. flammables? d. combustibles...USEPA Hazardous Waste Hazard Waste Code No. FOOl The following spent halokenated solvents used in degreasing: tetra- (T) chloroethylene, trichloroethylene

Independent and combined effects of environmental factors and CYP2C19 polymorphisms on the risk of esophageal squamous cell carcinoma in Fujian Province of China.

PubMed

Peng, Xian-E; Chen, Hua-Fang; Hu, Zhi-Jian; Shi, Xi-Shun

2015-03-17

The purpose of this study was to explore the effects of CYP2C19 gene polymorphisms and various environmental factors and their interactions on the risk of esophageal squamous cell carcinoma (ESCC) in a Chinese Han population. A 1:2 frequency-matched case control study of 285 patients and 570 controls was conducted from June 2010 to May 2011 in AnXi of Fujian province, China. Environmental factors were investigated using a self-administered questionnaire and genotypes were determined using polymerase chain reaction restriction fragment length polymorphism based methods. Unconditional logistic regression models were used for statistical evaluation. Current or former smoking, consumption of pickled vegetables or hot beverages/food, having a first degree relative with ESCC and history of reflux esophagitis were significantly associated with increased ESCC risk, whereas tea drinking and consumption of fresh vegetables and fruits were significantly associated with decreased risk. The CYP2C19*2 GA/AA genotype was significantly more prevalent in ESCC patients and individuals with at least one copy of the CYP2C19*2 A allele had a 3.19-fold increased risk (adjusted 95% confidence interval (CI): 2.21-4.61, P < 0.001) of ESCC compared with those without this allele. We found no significant associations between CYP2C19*3 genotypes and ESCC. The Cyp2C19*2 polymorphism appeared to have a multiplicative joint effect with tea drinking and hot beverage/food consumption (gene-tea drinking: P(interaction) = 0.042; hot beverage/food consumption: P(interaction) = 6.98 × 10(-6)) and an additive joint effect with pickled vegetable consumption (interaction contrast ratio = 1.96, 95% CI: 0.12-3.80). Our findings suggest that the CYP2C19*2 polymorphism plays an important role in the development of ESCC in the Chinese population, modified by tea drinking and consumption of pickled vegetables or hot beverages/food. Further studies are warranted to confirm our results.

Why Do Model Tropical Cyclones Intensify More Rapidly at Low Latitudes?

DTIC Science & Technology

2015-05-01

angularmomentum, greatly surpass the effects of rotational stiffness (inertial stability) and evaporative-wind feedback that have been proposed in...sification in a quiescent environment and have examined, inter alia, the effect of latitude on vortex evolution (e.g., DeMaria and Pickle 1988; Smith et al... Coriolis parameter. This time scale is about 16 h for latitudes of interest considered by Carrier, and it emerges by determining the time re- quired

High-Speed Schlieren and 10-Hz Kr PLIF for the new AFRL Mach-6 Ludwieg Tube Hypersonic Wind Tunnel

DTIC Science & Technology

2017-11-01

STATES AIR FORCE AFRL-RQ-WP-TP-2017-0167 HIGH -SPEED SCHLIEREN AND 10-HZ KR PLIF FOR THE NEW AFRL MACH 6 LUDWIEG TUBE HYPERSONIC WIND TUNNEL Roger...L. Kimmel and Campbell D. Carter Hypersonic Sciences Branch High Speed Systems Division Joshua D. Pickles and Venkateswaran Narayanaswamy North...Public Affairs Office (PAO) and is available to the general public, including foreign nationals. Copies may be obtained from the Defense Technical

Potential effects of deep-well waste disposal in western New York

USGS Publications Warehouse

Waller, Roger Milton; Turk, John T.; Dingman, Robert James

1978-01-01

Mathematical and laboratory models were used to observe, respectively, the hydraulic and chemical reactions that may take place during proposed injection of a highly acidic, iron-rich waste pickle liquor into a deep waste-disposal well in western New York. Field temperature and pressure conditions were simulated in the tests. Hydraulic pressure in the middle stages of the initial (1968) injection test had probably hydraulically fractured the Cambrian sandstone-dolomite formation adjacent to the borehole. Transmissivity of the formation is 13 feet squared per day. The proposed rate of injection (72,000 gallons per day) of waste pickle liquor would approach a wellhead pressure of 600 pounds per square inch in about a year. Hydraulic fracturing would reoccur at about 580 pounds per square inch. The measurable cone of influence would extend about 22 miles after injection for 1 year. Chemical reactions between acidic wastes and brine-saturated dolomite would create precipitates that would drastically reduce the permeability of the unfractured part of the dolomite. Nondolomitic sandstone permeability would not be affected by chemical reactions, but the pores might be plugged by the iron-bearing waste. The digital model can be used for qualitative predictions on a regional scale. (Woodard-USGS)

Survival mechanism of Escherichia coli O157:H7 against combined treatment with acetic acid and sodium chloride.

PubMed

Lee, Sun-Young; Kang, Dong-Hyun

2016-05-01

The combination of salt and acid is commonly used in the production of many foods, including pickles and fermented foods. However, in our previous studies, the addition of salt significantly reduced the inhibitory effect of acetic acid on Escherichia coli O157:H7 in laboratory media and pickled cucumbers. Therefore, this study was conducted to determine the mechanism by which salt confers resistance against acetic acid in E. coli O157:H7. The addition of high concentrations (up to 9% or 15% [w/v]) of salt increased the resistance of E. coli O157:H7 to acetic acid treatment. Combined treatment with acetic acid and salt showed varying results among different bacterial strains (an antagonistic effect for E. coli O157:H7 and Shigella and a synergistic effect for Listeria monocytogenes and Staphylococcus aureus). The addition of salt increased the cytoplasmic pH of E. coli O157:H7, but decreased the cytoplasmic pH of L. monocytogenes and S. aureus on treatment with acetic acid. Therefore, the addition of salt increases the acid resistance of E. coli O157:H7 possibly by increasing its acid resistance response and consequently preventing the acidification of its cytoplasm by organic acids. Copyright © 2015 Elsevier Ltd. All rights reserved.

JPRS Report, China, Wang Meng’s ’Hard Thin Gruel’.

DTIC Science & Technology

1992-03-26

honey and chocolate, how could our national strength, our science, our technology, our arts, our sports, our housing, our education, our per capita car...bad and diarrhea is not better. If constipation happens, then cure the constipation; if diarrhea happens, then cure the diarrhea. It would be best if...especially Grandfather’s—expression. If Grandfather coughed once, Mother would immedi- ately start muttering, Is there sand in the gruel? Are the pickled

Simulating Nutritional Awareness and Action in Military Populations

DTIC Science & Technology

1981-04-01

shortening because it resists auto oxidation and will have a longer shelf life. The cookies , chips, or dairy creamer made with such fat may have a...Formulated products include bread, which dates from the days of the Pharaohs, and more recently ready-to-bake oven rolls or box cake mixes or cookie ...pickling agents 6. Dough strengthened 7. Drying agents 8. Emuisifiers, emulsifier salts ’ 9. Enzymes 10. Firming agents 11. Flavor enhancers 12

REDUCING WASTEWATER FROM CUCUMBER PICKLING PROCESS BY CONTROLLED CULTURE FERMENTATION

EPA Science Inventory

On a demonstration scale, the controlled culture fermentation process (CCF) developed by the U.S. Food Fermentation Laboratory was compared with the conventional natural fermentation process (NF) in regard to product quality and yield and volume and concentration of wastewaters. ...

BATF: Management Improvements Needed to Handle Increasing Responsibilities.

DTIC Science & Technology

1991-03-01

use alcohol in making nonbeverage products (such as using alcohol in flavors like vanilla extract or using rum to make rum cakes ) may file a claim to be...Government Division B-242044 March 19,1991 The Honorable J. J. Pickle Chairman, Subcommittee on Oversight Committee on Ways and Means House of...major contributors to this report are listed in appendix IV. Please contact me on (202) 272-7904 if you or your staff have any questions concerning

Cleaning and activation of beryllium-copper electron multiplier dynodes.

NASA Technical Reports Server (NTRS)

Pongratz, M. B.

1972-01-01

Description of a cleaning and activation procedure followed in preparing beryllium-copper dynodes for electron multipliers used in sounding-rocket experiments to detect auroral electrons. The initial degreasing step involved a 5-min bath in trichloroethylene in an ultrasonic cleaner. This was followed by an ultrasonic rinse in methanol and by a two-step acid pickling treatment to remove the oxides. Additional rinsing in water and methanol was followed by activation in a stainless-steel RF induction oven.

Radappertized Meats for Aerospace Meals

DTIC Science & Technology

1981-06-01

and canned bread made from irradiated wheat flour were used as emergency back-up foods in Skylab III. In response to a NASA request for foods for the...tt a,- /_ j .3 LIST OF TABLES PUge 1. Test Results of Vacuum Packaged Irradiated 10 Food Samples 2. Chemical Composition of Irradiated Food Samples...55 g Sodium nitrite .. ........ 1 g *Pickling spice mixture . . .... .... . 340 g (dry) The pumped briskets were stored at 30 C for 48 hours in

Dietary factors and stomach cancer mortality

PubMed Central

Ngoan, L T; Mizoue, T; Fujino, Y; Tokui, N; Yoshimura, T

2002-01-01

The present study examined the relationship between stomach cancer and the low intake of fresh fruit and vegetables and/or a high intake of pickled, preserved or salted foods and frequent use of cooking oil. During 139 390 person–year of follow-up of over 13 000 subjects, 116 died from stomach cancer. Using a Cox proportional hazards–regression analysis of relative risk (RR, 95% CI) controlling for age, sex, smoking and other dietary factors, a significant decline was found with a high consumption of green and yellow vegetables (RR=0.4, 95% CI=0.2–0.9). Reductions of between 40 and 50% were also observed with a high consumption of fresh foods (fruit, cuttle fish, tofu, and potatoes), but these associations were not statistically significant. The risk was significantly increased by the high consumption of processed meat (RR=2.7, 95% CI=1.0-7.4) and by the frequent use of cooking oil (RR=4.0, 95% CI=1.3-11.8). The high consumption of pickled food and traditional soups also increased risk, but not significantly. The findings suggest that a diet high in salt and low in vitamins may be associated with an increase in stomach cancer. British Journal of Cancer (2002) 87, 37–42. doi:10.1038/sj.bjc.6600415 www.bjcancer.com © 2002 Cancer Research UK PMID:12085253

Surface characterization of implant materials c.p. Ti, Ti-6Al-7Nb and Ti-6Al-4V with different pretreatments.

PubMed

Sittig, C; Textor, M; Spencer, N D; Wieland, M; Vallotton, P H

1999-01-01

The biocompatibility of commercially pure titanium and its alloys is closely related to their surface properties, with both the composition of the protecting oxide film and the surface topography playing an important role. Surfaces of commercially pure titanium and of the two alloys Ti-6Al-7Nb and Ti-6Al-4V (wt %) have been investigated following three different pretreatments: polishing, nitric acid passivation and pickling in nitric acid-hydrogen fluoride. Nitric acid treatment is found to substantially reduce the concentration of surface contaminants present after polishing. The natural 4-6 nm thick oxide layer on commercially pure titanium is composed of titanium oxide in different oxidation states (TiO2, Ti2O3 and TiO), while for the alloys, aluminium and niobium or vanadium are additionally present in oxidized form (Al2O3, Nb2O5 or V-oxides). The concentrations of the alloying elements at the surface are shown to be strongly dependent on the pretreatment process. While pickling increases the surface roughness of both commercially pure titanium and the alloys, different mechanisms appear to be involved. In the case of commercially pure titanium, the dissolution rate depends on grain orientation, whereas in the case of the two alloys, selective alpha-phase dissolution and enrichment of the beta-phase appears to occur. Copyright 1999 Kluwer Academic Publishers

Effect of substrate surface treatment on electrochemically assisted photocatalytic activity of N-S co-doped TiO2 films

NASA Astrophysics Data System (ADS)

Parada-Gamboa, N. J.; Pedraza-Avella, J. A.; Meléndez, A. M.

2017-01-01

To investigate whether different metal surface treatments, performed on meshes of stainless steel 304 and titanium, affect the photocatalytic activity (PCA) of supported modified anodic TiO2 films, metallic substrates were coated with titanium isopropoxide sol-gel precursor modified with thiourea. Substrates were pretreated by some of the following techniques: a) sandblasting, b) pickling, c) hydroxylation and d) passivation. The as-prepared electrode materials were characterized by X-ray photoelectron spectroscopy (XPS), field emission scanning electron microscopy (FESEM), and voltammetry in the dark and under light UVA irradiation. PCA of modified N-S-TiO2 electrodes was evaluated by electrochemically assisted photocatalytic degradation of methyl orange. The results of XPS revealed that N and S were incorporated into the lattice of TiO2. FESEM showed that surface roughness and thickness of films varies depending on surface treatment. Voltammetric and XPS characterization of N-S co-doped TiO2 films supported on stainless steel revealed that their surface contains alpha-Fe2O3/FeOOH. Accordingly, iron contamination of the films coming from stainless steel was detrimental to the degradation of methyl orange. Prior to sol-gel coating process, sandblasting followed by nitric acid passivation for stainless steel or hydrofluoric acid pickling process in the case of titanium improved the PCA of N-S co-doped TiO2 films.

Transformation of pickling cucumber with chitinase-encoding genes using Agrobacterium tumefaciens.

PubMed

Raharjo, S H; Hernandez, M O; Zhang, Y Y; Punja, Z K

1996-04-01

Transformation of cucumber cv. Endeavor was attempted using three Agrobacterium tumefaciens strains (a supervirulent leucinopine type, an octopine type and a nopaline type), each harbouring one of three binary vectors which contained an acidic chitinase gene from petunia, and basic chitinase genes from tobacco and bean, respectively, driven by the CaMV 35S promoter. Petiole explants were inoculated with a bacterial suspension (10(8) cells·ml(-1)), cocultivated for 48-96 h and placed on Murashige and Skoog (MS) medium with 5.0 μM each of 2,4-D and BA, 50 mg·l(-1) kanamycin and 500 mg·l(-1) carbenicillin. The frequency of embryogenic callus formation ranged from 0 to 12%, depending on strains/vectors used and length of cocultivation, with the highest being obtained using the leucinopine strain with petunia acidic chitinase gene. The kanamycin-resistant embryogenic calli were used to initiate suspension cultures (in liquid MS medium with 1.0/1.0 μM 2,4-D/BA, 50 mg·l(-1) kanamycin) for multiplication of embryogenic cell aggregates. Upon plating of cell aggregates onto solid MS medium with 1.0/1.0 μM NAA/BA and 50 mg·l(-1) kanamycin, calli continued to grow and later differentiated into plantlets. Transformation by the leucinopine strain and all three vectors was confirmed by PCR amplification of the NPT II gene in transgenic calli and plants, in addition to Southern analysis. Expression of the acidic chitinase gene (from petunia) and both basic chitinase genes (from tobacco and bean) in different transgenic cucumber lines was confirmed by Western analyses.

Chemical Processing Manual

NASA Technical Reports Server (NTRS)

Beyerle, F. J.

1972-01-01

Chemical processes presented in this document include cleaning, pickling, surface finishes, chemical milling, plating, dry film lubricants, and polishing. All types of chemical processes applicable to aluminum, for example, are to be found in the aluminum alloy section. There is a separate section for each category of metallic alloy plus a section for non-metals, such as plastics. The refractories, super-alloys and titanium, are prime candidates for the space shuttle, therefore, the chemical processes applicable to these alloys are contained in individual sections of this manual.

Effect of salt addition on acid resistance response of Escherichia coli O157:H7 against acetic acid.

PubMed

Bae, Young-Min; Lee, Sun-Young

2017-08-01

A combination of salt and acid is commonly used in the production of many foods, such as pickles and fermented foods. However, in our previous studies, addition of salt significantly reduced the inhibitory effect of acetic acid against E. coli O157:H7 in laboratory media and pickled cucumbers. Therefore, this study was conducted to determine the effect of salt addition on the acid resistance (AR) response of E. coli O157:H7 after treatment with acetic acid. The combined effect of acetic acid and salt showed different results depending on media tested. Organic compounds such as yeast extract and tryptone were required to observe the antagonistic effect of salt and acetic acid in combination. However, use of an rpoS mutant or addition of chloramphenicol resulted in no changes in the antagonistic effect of acetic acid and salt. The addition of glutamate to phosphate buffer significantly increased the survival levels of E. coli O157:H7 after the acetic acid treatment; however, the survival levels were lower than those after the treatment with acetic acid alone. Thus, the addition of salt may increase the AR response of E. coli O157:H7; however, these survival mechanisms were not proven clearly. Therefore, further studies need to be performed to better understand the antagonism of acetic acid salt against E. coli O157:H7. Copyright © 2017 Elsevier Ltd. All rights reserved.

Contemporary food technology and its impact on cuisine.

PubMed

Lupien, John R; Lin, Ding Xiao

2004-01-01

This article contains a general review of current food technologies and their effect on the quality and safety of foods. The uses of these technologies in the context of current and projected world population, urbanization prevention of food losses, preservation and trade of foods, domestically and internationally are briefly reviewed. Technologies discussed are related to food storage, refrigeration, frozen foods, milling and baking, canning, pickling, extrusion processes, fermentation, and to foods and food ingredients such as fruits and vegetables, animal products, fat and oils, canned products, and food additives.

Complete genome sequence of Lactobacillus heilongjiangensis DSM 28069(T): Insight into its probiotic potential.

PubMed

Zheng, Beiwen; Jiang, Xiawei; Cheng, Hong; Xu, Zemin; Li, Ang; Hu, Xinjun; Xiao, Yonghong

2015-12-20

Lactobacillus heilongjiangensis DSM 28069(T) is a potential probiotic isolated from traditional Chinese pickle. Here we report the complete genome sequence of this strain. The complete genome is 2,790,548bp with the GC content of 37.5% and devoid of plasmids. Sets of genes involved in the biosynthesis of riboflavin and folate were identified in the genome, which revealed its potential application in biotechnological industry. The genome sequence of L. heilongjiangensis DSM 28069(T) now provides the fundamental information for future studies. Copyright © 2015 Elsevier B.V. All rights reserved.

Survival and growth of probiotic lactic acid bacteria in refrigerated pickle products

USDA-ARS?s Scientific Manuscript database

We examined 10 lactic acid bacteria that have been previously characterized for commercial use as probiotic cultures, mostly for dairy products, including 1 Pediococcus and 9 Lactobacilli. Our objectives were to develop a rapid procedure for determining the long-term survivability of these cultures ...

FRom Pickle Jars to Ecosystem Services: Who Cares About Water Fleas Anyway?

EPA Science Inventory

We’ve made tremendous progress in protecting the environment since Ohio’s Cuyahoga River burned in 1969 – the air, water and land of this country are cleaner due in major part to the kinds of science represented by SETAC. And yet, the environment continues to take a back seat to...

Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products

USDA-ARS?s Scientific Manuscript database

Our objective was to investigate nitrate and nitrite contents of acidified and fermented fruits and vegetables. L-ascorbic acid and total phenols were also examined based on the hypothesis that the presence of these antioxidant compounds may influence N-nitrosation reactions upon human consumption. ...

Natural leathers from natural materials: progressing toward a new arena in leather processing.

PubMed

Saravanabhavan, Subramani; Thanikaivelan, Palanisamy; Rao, Jonnalagadda Raghava; Nair, Balachandran Unni; Ramasami, Thirumalachari

2004-02-01

Globally, the leather industry is currently undergoing radical transformation due to pollution and discharge legislations. Thus, the leather industry is pressurized to look for cleaner options for processing the raw hides and skins. Conventional methods of pre-tanning, tanning and post-tanning processes are known to contribute more than 98% of the total pollution load from the leather processing. The conventional method of the tanning process involves the "do-undo" principle. Furthermore, the conventional methods employed in leather processing subject the skin/ hide to a wide variation in pH (2.8-13.0). This results in the emission of huge amounts of pollution loads such as BOD, COD, TDS, TS, sulfates, chlorides and chromium. In the approach illustrated here, the hair and flesh removal as well as fiber opening have been achieved using biocatalysts at pH 8.0, pickle-free natural tanning employing vegetable tannins, and post-tanning using environmentally friendly chemicals. Hence, this process involves dehairing, fiber opening, and pickle-free natural tanning followed by ecofriendly post-tanning. It has been found that the extent of hair removal and opening up of fiber bundles is comparable to that of conventionally processed leathers. This has been substantiated through scanning electron microscopic analysis and softness measurements. Performance of the leathers is shown to be on par with conventionally chrome-tanned leathers through physical and hand evaluation. The process also exhibits zero metal (chromium) discharge and significant reduction in BOD, COD, TDS, and TS loads by 83, 69, 96, and 96%, respectively. Furthermore, the developed process seems to be economically viable.

Incidence of laryngeal cancer and exposure to acid mists.

PubMed Central

Steenland, K; Schnorr, T; Beaumont, J; Halperin, W; Bloom, T

1988-01-01

To determine the relation between exposure to acid mist and laryngeal cancer, the smoking habits, drinking habits, and incidence of laryngeal cancer of 879 male steelworkers exposed to acid mists during pickling operations was ascertained. Sulphuric acid mist was the primary exposure for most men in this cohort. These men had all worked in a pickling operation for a minimum of six months before 1965, with an average duration of exposure of 9.5 years. Exposures to sulphuric acid in the 1970s averaged about 0.2 mg/m3, and earlier exposures were probably similar. Interviews were conducted with all cohort members or their next of kin in 1986 and medical records of decedents were reviewed. Nine workers were identified who had been diagnosed as having laryngeal cancer, using a conservative case definition that required medical record confirmation for any case among decedents and confirmation by a physician for any case among live individuals. Using data from national surveys of cancer incidence as referent rates, 3.44 laryngeal cancers would have been expected. Excess smoking by the exposed cohort compared with the United States population resulted in an upward adjustment of the expected number of cases of laryngeal cancer to 3.92. The standardised incidence rate ratio for laryngeal cancer was 2.30 (9/3.92), with a one sided p value of 0.01 (assuming a Poisson distribution). The finding of excess laryngeal cancer in this cohort is consistent with four other studies published since 1981. PMID:3203082

Processed food consumption and risk of esophageal squamous cell carcinoma: A case-control study in a high risk area.

PubMed

Song, Qingkun; Wang, Xiaorong; Yu, Ignatius Tak-sun; Huang, Chengyu; Zhou, Xiaoqiao; Li, Jun; Wang, Dong

2012-11-01

This study was conducted to investigate the association between consumption of processed foods and esophageal cancer risk. A population-based case-control study was designed. For the present study, 254 patients with esophageal squamous cell carcinoma with pathological diagnoses were selected from Yanting during 2008 and 2010 and 254 community-based controls were selected from the same area, individually matched with cases by age and sex. Data on demographic, lifestyle and dietary factors were collected using food frequency questionnaires. A conditional logistic regression model was used to estimate the odds ratio (OR) with adjustments for potential confounders. Compared to the frequency of <1 time/week, the intake frequency of >3 times/week of preserved vegetables had a significant association with esophageal cancer (OR = 5.01, 95% confidence interval [CI] 2.07, 12.17). In stratified analyses, the OR of increasing intake of preserved vegetables for esophageal cancer were 2.02 in men (95% CI 1.18, 3.48), 3.15 in women (95% CI 1.28, 7.75), 2.41 (95% CI 1.45 4.01) in the persons <65 years old and 1.28 (95% CI 0.35, 4.65) in persons ≥65 years old. Consumption of pickled vegetables was not associated significantly with esophageal cancer risk. Intake of salted meat with a frequency of ≥1 time/week meant that the OR increased to 2.57 (95%CI 1.02, 6.43), but no significant trend or association in subgroup analysis was observed. Preserved vegetable consumption was associated with increased risk of esophageal cancer, while no association was found with pickled vegetables. © 2012 Japanese Cancer Association.

Characterization of nitrite degradation by Lactobacillus casei subsp. rhamnosus LCR 6013.

PubMed

Liu, Dong-mei; Wang, Pan; Zhang, Xin-yue; Xu, Xi-lin; Wu, Hui; Li, Li

2014-01-01

Nitrites are potential carcinogens. Therefore, limiting nitrites in food is critically important for food safety. The nitrite degradation capacity of Lactobacillus casei subsp. rhamnosus LCR 6013 was investigated in pickle fermentation. After LCR 6013 fermentation for 120 h at 37°C, the nitrite concentration in the fermentation system was significantly lower than that in the control sample without the LCR 6013 strain. The effects of NaCl and Vc on nitrite degradation by LCR 6013 in the De Man, Rogosa and Sharpe (MRS) medium were also investigated. The highest nitrite degradations, 9.29 mg/L and 9.89 mg/L, were observed when NaCl and Vc concentrations were 0.75% and 0.02%, respectively in the MRS medium, which was significantly higher than the control group (p ≤ 0.01). Electron capture/gas chromatography and indophenol blue staining were used to study the nitrite degradation pathway of LCR 6013. The nitrite degradation products contained N2O, but no NH4(+). The LCR 6013 strain completely degraded all NaNO2 (50.00 mg/L) after 16 h of fermentation. The enzyme activity of NiR in the periplasmic space was 2.5 times of that in the cytoplasm. Our results demonstrated that L. casei subsp. rhamnosus LCR 6013 can effectively degrade nitrites in both the pickle fermentation system and in MRS medium by NiR. Nitrites are degraded by the LCR 6013 strain, likely via the nitrate respiration pathway (NO2(-)>NO->N2O->N2), rather than the aammonium formation pathway (dissimilatory nitrate reduction to ammonium, DNRA), because the degradation products contain N2O, but not NH4(+).

Dietary factors and gastric cancer risk. A case-control study in Spain.

PubMed

Ramón, J M; Serra, L; Cerdó, C; Oromí, J

1993-03-01

Evidence supports that gastric cancer has an environmental etiology, of which diet appears to be the most important component. The authors examined the effect of diet on the risk of gastric cancer. A case-control study of dietary factors and gastric cancer was conducted between September 1986 and March 1989 in the Barcelona metropolitan area, Spain. One hundred seventeen cases with histologically confirmed diagnosis of gastric adenocarcinoma were matched by age, gender, and whether they possessed a telephone to 234 community controls. One hundred eighty-eight (80.3%) controls were selected by random-digit telephone dialing and 46 (19.7%) by neighborhood of residence. Information about frequency and amount of consumption of 89 food items in one year was gathered by using a questionnaire, and cases and controls were interviewed in their homes by trained interviewers. Unconditional logistic regression was used for the analysis. Gastric cancer risk rose with increasing intake of smoked and pickled foods (OR 3.67 for upper tertile) and salt (OR 2.11 for upper quartile). Intake of citrus fruits (OR 0.47 for upper tertile) and raw-green vegetables (OR 0.56 for upper quartile) appeared to be protective. Gastric cancer risk was not associated with intake of cereals, rice, total vegetables, and fruits as a whole. These data suggest that high intake of salt and smoked and pickled food may be associated with a high risk of gastric cancer, and this association could be due to intragastric formation of nitrosamines. The negative association with citric and green vegetables consumption to be associated with the inhibition of nitrosation process.

Risk factors for multiple myeloma: a hospital-based case-control study in Northwest China.

PubMed

Wang, Qixia; Wang, Yiwei; Ji, Zhaohua; Chen, Xiequn; Pan, Yaozhu; Gao, Guangxun; Gu, Hongtao; Yang, Yang; Choi, Bernard C K; Yan, Yongping

2012-10-01

The distinctive racial/ethnic and geographic distribution of multiple myeloma (MM) suggests that both family history and environmental factors may contribute to its development. A hospital-based case-control study consisting of 220 confirmed MM cases and 220 individually matched patient controls, by sex, age and hospital was carried out at 5 major hospitals in Northwest China. A questionnaire was used to obtain information on demographics, family history, and the frequency of food items consumed. Based on multivariate analysis, a significant association between the risk of MM and family history of cancers in first degree relatives was observed (OR=4.03, 95% CI: 2.50-6.52). Fried food, cured/smoked food, black tea, and fish were not significantly associated with the risk of MM. Intake of shallot and garlic (OR=0.60, 95% CI: 0.43-0.85), soy food (OR=0.52, 95% CI: 0.36-0.75) and green tea (OR=0.38, 95% CI: 0.27-0.53) was significantly associated with a reduced risk of MM. In contrast, intake of brined vegetables and pickle was significantly associated with an increased risk (OR=2.03, 95% CI: 1.41-2.93). A more than multiplicative interaction on the decreased risk of MM was found between shallot/garlic and soy food. Our study in Northwest China found an increased risk of MM with a family history of cancer, a diet characterized by low consumption of garlic, green tea and soy foods, and high consumption of pickled vegetables. The effect of green tea in reducing the risk of MM is an interesting new finding which should be further confirmed. Copyright © 2012 Elsevier Ltd. All rights reserved.

METHOD OF PROTECTIVELY COATING URANIUM

DOEpatents

Eubank, L.D.; Boller, E.R.

1959-02-01

A method is described for protectively coating uranium with zine comprising cleaning the U for coating by pickling in concentrated HNO/sub 3/, dipping the cleaned U into a bath of molten zinc between 430 to 600 C and containing less than 0 01% each of Fe and Pb, and withdrawing and cooling to solidify the coating. The zinccoated uranium may be given a; econd coating with another metal niore resistant to the corrosive influences particularly concerned. A coating of Pb containing small proportions of Ag or Sn, or Al containing small proportions of Si may be applied over the zinc coatings by dipping in molten baths of these metals.

Sodium hydroxide anodization of Ti-Al-4V adherends

NASA Technical Reports Server (NTRS)

Filbey, Jennifer A.; Wightman, J. P.; Progar, D. J.

1987-01-01

The use of sodium hydroxide anodization (SHA) for Ti-6Al-4V adherends is examined. The SHA surface is evaluated using SEM, X-ray photoelectron spectroscopy, and Auger electron spectroscopy. The SHA procedures of Kennedy et al. (1983) were employed in this experiment. The photomicrographs of the SHA (sandblasted) and PSHA (sandblasted and pickled) oxide surface reveal that the two surfaces differ. The PSHA is patchy and similar to a chromic acid anodization surface and the porosity of the PSHA is more uniform than the SHA surface. The compositions of the surfaces are studied. It is noted that SHA is an effective pretreatment for Ti-6Al-4V adherends.

Canning process that diminishes paralytic shellfish poison in naturally contaminated mussels (Mytilus galloprovincialis).

PubMed

Vieites, J M; Botana, L M; Vieytes, M R; Leira, F J

1999-05-01

Changes in toxin profile and total toxicity levels of paralytic shellfish poison (PSP)-containing mussels were monitored during the standard canning process of pickled mussels and mussels in brine using mouse bioassays and high-performance liquid chromatography. Detoxification percentages for canned mussel meat exceeded 50% of initial toxicity. Total toxicity reduction did not fully correspond to toxin destruction, which was due to the loss of PSP to cooking water and packing media of the canned product. Significant differences in detoxification percentages were due to changes in toxin profile during heat treatment in packing media. Toxin conversion phenomena should be determined to validate detoxification procedures in the canning industry.

Submerged fermentation of Lactobacillus rhamnosus YS9 for γ-aminobutyric acid (GABA) production

PubMed Central

Lin, Qian

2013-01-01

γ-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter in central nervous system, and its application in drugs and functional foods has attracted great attention. To enhance production of γ-aminobutyric acid, Lactobacillus rhamnosus YS9, a strain isolated from Chinese traditional fermented food pickled vegetable, was grown under submerged fermentation. Its cultivation conditions were investigated. When culture pH condition was adjusted to the optimal pH of glutamate decarboxylase activity, culture of Lb. rhamnosus YS9 in medium supplemented with 200 mM of monosodium glutamate and 200 μM of pyridoxal phosphate (PLP), produced 187 mM of GABA. PMID:24159304

The Effect of Pickling on Blue Borscht Gelatin and Other Interesting Diffusive Phenomena.

ERIC Educational Resources Information Center

Davis, Lawrence C.; Chou, Nancy C.

1998-01-01

Presents some simple demonstrations that students can construct for themselves in class to learn the difference between diffusion and convection rates. Uses cabbage leaves and gelatin and focuses on diffusion in ungelified media, a quantitative diffusion estimate with hydroxyl ions, and a quantitative diffusion estimate with photons. (DDR)

[Effects of a long-term intervention in a work cafeteria on employee vegetable intake].

PubMed

Misawa, Akemi; Yoshita, Katsushi; Fukumura, Tomoe; Tanaka, Taichiro; Tamaki, Junko; Takebayashi, Toru; Kusaka, Yukinori; Nakagawa, Hideaki; Yamato, Hiroshi; Okayama, Akira; Miura, Katsuyuki; Okamura, Tomonori; Ueshima, Hirotsugu

2015-01-01

We examined the effects on employee vegetable intake of a long-term intervention in an employee work cafeteria. The subjects were approximately 1,200 employees (aged 19-61 years) of an industrial company in Fukui prefecture. We promoted the intake of typical Japanese style meals that combined three elements (staple foods, main dishes and vegetable dishes) to increase vegetables intake. We displayed all items on the menus of the employee cafeteria using three colors (yellow, red and green to denote three elements) to indicate healthy food choices for the maintenance of a healthy food environment. We advised employees to choose meals containing the three elements at the time of payment, for nutritional education (appropriate portion choice: APC). We evaluated the ratio of APC at the same time. To calculate the mean daily intake per person, we carried out a questionnaire survey similar to the "semi-quantitative food frequency questionnaire" and asked about the frequency and approximate intake of vegetables. The APC was 63.5% after one year of intervention, significantly increased to 82.1% after two years (p < 0.001), and was 80.0% after three years of intervention (p < 0.001). Vegetable intake at breakfast (p < 0.001), lunch (p < 0.001) and dinner (p = 0.011), and from vegetable juice (p = 0.030) significantly increased after three years of intervention. The consumption of pickles significantly decreased after three years of intervention (p = 0.009). It was estimated that the vegetable intake of men increased from 167.3 to 184.6 g, and that of women from 157.9 to 187.7 g. Employee estimated vegetable intake was significantly increased and that of pickles was significantly decreased by a long-term intervention (three years) in the employee work cafeteria.

Effect of Solar Radiation on Viscoelastic Properties of Bovine Leather: Temperature and Frequency Scans

NASA Astrophysics Data System (ADS)

Nalyanya, Kallen Mulilo; Rop, Ronald K.; Onyuka, Arthur S.

2017-04-01

This work presents both analytical and experimental results of the effect of unfiltered natural solar radiation on the thermal and dynamic mechanical properties of Boran bovine leather at both pickling and tanning stages of preparation. Samples cut from both pickled and tanned pieces of leather of appropriate dimensions were exposed to unfiltered natural solar radiation for time intervals ranging from 0 h (non-irradiated) to 24 h. The temperature of the dynamic mechanical analyzer was equilibrated at 30°C and increased to 240°C at a heating rate of 5°C \\cdot Min^{-1}, while its oscillation frequency varied from 0.1 Hz to 100 Hz. With the help of thermal analysis (TA) control software which analyzes and generates parameter means/averages at temperature/frequency range, the graphs were created by Microsoft Excel 2013 from the means. The viscoelastic properties showed linear frequency dependence within 0.1 Hz to 30 Hz followed by negligible frequency dependence above 30 Hz. Storage modulus (E') and shear stress (σ ) increased with frequency, while loss modulus (E''), complex viscosity (η ^{*}) and dynamic shear viscosity (η) decreased linearly with frequency. The effect of solar radiation was evident as the properties increased initially from 0 h to 6 h of irradiation followed by a steady decline to a minimum at 18 h before a drastic increase to a maximum at 24 h. Hence, tanning industry can consider the time duration of 24 h for sun-drying of leather to enhance the mechanical properties and hence the quality of the leather. At frequencies higher than 30 Hz, the dynamic mechanical properties are independent of the frequency. The frequency of 30 Hz was observed to be a critical value in the behavior in the mechanical properties of bovine hide.

Salt intake belief, knowledge, and behavior: a cross-sectional study of older rural Chinese adults.

PubMed

Zhang, Jing; Wu, Tao; Chu, Hongling; Feng, Xiangxian; Shi, Jingpu; Zhang, Ruijuan; Zhang, Yuhong; Zhang, Jianxin; Li, Nicole; Yan, Lijing; Niu, Wenyi; Wu, Yangfeng

2016-08-01

Excess sodium consumption is a major cause of high blood pressure and subsequent vascular disease. However, the factors driving people's salt intake behavior remains largely unknown. This study aims to assess the relationship of salt intake behaviors with knowledge and belief on salt and health among older adults in rural China.A cross-sectional survey was conducted among 4693 older participants (men ≥50 and women ≥60 years old) randomly selected from 120 rural villages in 5 northern provinces in China. Healthy salt intake behavior was defined as either not eating pickled foods or not adding pickles/soy sauce/salt when food was not salty enough in prior 3 months.There were 81% participants having healthy salt intake behavior. Healthy salt intake behavior was more common among women (P < 0.01) and was positively associated with age (P < 0.01) and poorer health status (P < 0.01), but negatively associated with years in school (P < 0.05). After adjusting for age, sex, years in school, and health status, participants who believed in the harm of high salt intake were more likely to have healthy salt intake behavior, compared with those who did not believe (Odds Ratio = 1.6, P < 0.001). Knowledge of salt intake was not significantly related to healthy salt intake behavior.Our study demonstrated that belief in the harm of high salt intake rather than knowledge about salt and health was associated with healthy salt intake behavior, independent of age, sex, years in school, and health status. Future population salt reduction programs should place more emphasis on establishing health beliefs rather than only delivering salt-related knowledge.Clinical trial registration number of the study is NCT01259700.

Bisphenol A and other environmental risk factors for prostate cancer in Hong Kong.

PubMed

Tse, Lap Ah; Lee, Priscilla Ming Yi; Ho, Wing Ming; Lam, Augustine Tsan; Lee, Man Kei; Ng, Simon Siu Man; He, Yonghua; Leung, Ka-Sing; Hartle, Jennifer C; Hu, Howard; Kan, Haidong; Wang, Feng; Ng, Chi Fai

2017-10-01

Environmental exposures are contributing factors to prostate cancer etiology, but these remain unclear. We aimed to document the associations between environmental risk factors and prostate cancer in Chinese, with special reference to bisphenol A (BPA). We recruited 431 newly diagnosed prostate cancer cases and 402 age-matched controls from Prince of Wales Hospital in Hong Kong. We obtained each participant's clinical data and epidemiological information on chronic BPA exposure and other environmental risk factors (e.g., dietary habits, occupation and shift work) using a standard questionnaire. A new assessment tool of environmental BPA exposure was developed and replicated. Multiple logistic regression analysis was performed to examine odds ratio (OR) and 95% confidence interval (95% CI) for the association of prostate cancer with a novel cumulative BPA exposure index (CBPAI) and other environmental risk factors. Weekly consumption of deep fried food (OR=1.85, 95% CI: 1.15-2.95) and pickled vegetable (OR=1.87, 95% CI: 1.07-3.28) was significantly associated with excessive prostate cancer risk. Prostate cancer was positively associated with nightshift work (OR=1.76, 95% CI: 1.07-2.89) and it was negatively associated with green tea drinking (OR=0.56, 95% CI: 0.34-0.91). There was a positive exposure-response relationship between CBPAI and prostate cancer, with the greatest and significant risk in the high versus reference category (OR=1.57, 95% CI: 1.01-2.44). Frequent consumption of deep fried food and pickled vegetable, non-habitual green tea drinking and nightshift work are the contributing risk factors to prostate cancer in Hong Kong Chinese. More importantly, this study provides the first epidemiological evidence on carcinogenicity of BPA on the human prostate. Copyright © 2017. Published by Elsevier Ltd.

Evaluation of the activity concentrations of (137) Cs and (40)K in some Chanterelle mushrooms from Poland and China.

PubMed

Falandysz, Jerzy; Zalewska, Tamara; Apanel, Anna; Drewnowska, Małgorzata; Kluza, Karolina

2016-10-01

The activity concentrations of (137)Cs and (40)K in mushrooms of the genus Cantharellus (Cantharellus cibarius, Cantharellus tubaeformis, and Cantharellus minor) collected across Poland from 1997 to 2013 and in Yunnan province of China in 2013 were determined using gamma spectrometry with an HPGe detector, respectively. Activity concentrations of (137)Cs in C. cibarius from the places in Poland varied from 64 ± 3 to 1600 ± 47 Bq kg(-1) db in 1997-2004 and 4.2 ± 1.2 to 1400 ± 15 Bq kg(-1) db in 2006-2013. In the Chinese Cantharellus mushrooms, the activity level of (137)Cs was very low, i.e., at a range <1.2 to 1.2 ± 0.6 Bq kg(-1) dry biomass. The natural radionuclide (40)K was at similar activity level in C. cibarius collected across Poland and in China, and fluctuations in levels of (40)K over the years and locations in Poland were small. In C. cibarius from diverse sites in Poland, content of (137)Cs highly fluctuated in 1998-2013 but no clear downward trend was visible (Fig. 1). Published activity levels of (137)Cs in fruitbodies of Cantharellus such Cantharellus californicus, Cantharellus cascadensis, C. cibarius, Cantharellus cinnabarius, Cantharellus formosus, Cantharellus iuteocomus, Cantharellus lutescens, Cantharellus minor, Cantharellus pallens [current name C. cibarius], Cantharellus subalbidus, Cantharellus subpruinosus, and C. tubaeformis collected worldwide were compared. In the Polish cuisine, mushrooms of the genus Cantharellus are blanched before frying or pickling, and this kind of treatment, and additionally also pickling, both very efficiently remove alkali elements (and radioactivity from (134/137)Cs) from flesh of the species.

Fermentable short chain carbohydrate (FODMAP) content of common plant-based foods and processed foods suitable for vegetarian- and vegan-based eating patterns.

PubMed

Tuck, C; Ly, E; Bogatyrev, A; Costetsou, I; Gibson, P; Barrett, J; Muir, J

2018-06-01

The low FODMAP (fermentable, oligo-, di-, mono-saccharides and polyols) diet is an effective strategy to improve symptoms of irritable bowel syndrome. However, combining the low FODMAP diet with another dietary restriction such as vegetarianism/veganism is challenging. Greater knowledge about the FODMAP composition of plant-based foods and food processing practices common to vegetarian/vegan eating patterns would assist in the implementation of the diet in this patient population. The present study aimed to quantify the FODMAP content of plant-based foods common in vegetarian/vegan diets and to investigate whether food processing can impact FODMAP levels. Total FODMAP content was quantified in 35 foods, including fructose-in-excess-of-glucose, lactose, sorbitol, mannitol, galacto-oligosaccharide and total fructan, using high-performance-liquid-chromatography and enzymatic assays. The effects of cooking, sprouting, pickling, fermentation, activation and canning on FODMAP content were assessed. The Monash University criteria to classify foods as low FODMAP was used. Of the 35 foods, 20 were classified as low FODMAP, including canned coconut milk (0.24 g serve -1 ), dulse (0.02 serve -1 ), nutritional yeast (0.01 serve -1 ), soy cheese (0.03 serve -1 ), tempeh (0.26 serve -1 ), wheat gluten (0.13 serve -1 ) and wheat grass (0.05 serve -1 ). No FODMAPs were detected in agar-agar, egg replacer, vegan egg yolk, kelp noodles and spirulina. Food processing techniques that produced the greatest reduction in FODMAP content included pickling and canning. The present study provides a greater FODMAP composition knowledge of plant-based foods that can now be applied to the dietetic management of vegetarians/vegans requiring a low FODMAP diet. Food processing lowered the FODMAP content of foods, thereby increasing options for patients following a low FODMAP diet. © 2018 The British Dietetic Association Ltd.

Risk factors of gastroesophageal reflux disease in Shiraz, southern Iran

PubMed Central

Saberi-Firoozi, Mehdi; Khademolhosseini, Farnaz; Yousefi, Maryam; Mehrabani, Davood; Zare, Najaf; Heydari, Seyed Taghi

2007-01-01

AIM: To determine the prevalence and symptoms of gastroesophageal reflux disease (GERD) in a healthy general population in relation to demographic, lifestyle and health-seeking behaviors in Shiraz, southern Iran. METHODS: A total of 1978 subjects aged > 35 years who referred to Gastroenterohepatology Research Center and who completed a questionnaire consisting of 27 questions for GERD in relation to demographic, lifestyle and health-seeking behaviors were included in this study for a period of five months. The validity and reliability of the questionnaire were determined. RESULTS: The prevalence of GERD was 15.4%, which was higher in females (17.3%), in rural areas (19.8%), and in illiterate subjects (21.5%) and those with a mean age of 50.25 years. The prevalence was significantly lower in subjects having fried food (14.8%), and fruit and vegetables (14.6%). More symptoms were noticed in subjects consuming pickles (22.1%), taking aspirin (21%) and in subjects with psychological distresses (27.2%) and headaches (22%). The correlation was statistically significant between GERD and halitosis (18.3%), dyspepsia (30.6%), anxiety (19.5%), nightmares (23.9%) and restlessness (18.5%). Their health seeking behavior showed that there was a significant restriction of diet (20%), consumption of herbal medicine (19%), using over-the-counter drugs (29.9%) and consulting with physicians (24.8%). Presence of GERD symptoms was also significantly related to a previous family history of the disease (22.3%). CONCLUSION: GERD is more common in females, rural and illiterate subjects and correlated with consumption of pickles, occurrence of headache, psychological distress, dyspepsia, halitosis, anxiety, nightmare and restlessness, and a family history of GERD and aspirin intake, but the correlation was negative with consumption of fat and fiber intake. PMID:17907293

Process for electroless deposition of metals on zirconium materials

DOEpatents

Donaghy, Robert E.

1978-01-01

A process for the electroless deposition of a metal layer on an article comprised of zirconium or a zirconium alloy is disclosed. The article is activated in an aged aqueous solution comprising from about 10 to about 20 grams per liter ammonium bifluoride and from about 0.75 to about 2 grams per liter of sulfuric acid. The solution is aged by immersion of pickled zirconium in the solution for at least about 10 minutes. The loosely adhering film formed on the article in the activating step is removed and the article is contacted with an electroless plating solution containing the metal to be deposited on the article upon sufficient contact with the article.

Process for electrolytic deposition of metals on zirconium materials

DOEpatents

Donaghy, Robert E.

1979-01-30

A process for the electrolytic deposition of a metal layer on an article comprised of zirconium or a zirconium alloy is disclosed. The article is activated in an aged aqueous solution comprising from about 10 to about 20 grams per liter ammonium bifluoride and from about 0.75 to about 2 grams per liter of sulfuric acid. The solution is aged by immersion of pickled zirconium in the solution for at least about 10 minutes. The loosely adhering film formed on the article in the activating step is removed and the article is contacted with an electrolytic plating solution containing the metal to be deposited on the article in the presence of an electrode receiving current.

Effect of activated sludge acclimation aeration time on bayberry wastewater

NASA Astrophysics Data System (ADS)

Shi, Liang; He, Lingfeng; Zhang, Yongli

2018-03-01

Taking the myrica rubra pickle wastewater of Chaozhou Kang Hui group as the water sample, biochemical method was used to treat the wastewater, after domestication, the biochemical treatment was carried out. The influence of time on COD index was investigated. The results showed that: tap water: sewage: sludge = 1:1:1, 900 mL each. Under the action of 30 min time, the supernatant was taken at 100 mL, and the wastewater was added to 900 mL,. Under the action of activated sludge, the degradation of myrica rubra wastewater samples, after domestication 84 h, the effect is better. Under this condition, the standard of SBR process for wastewater treatment is reached.

Design and Manufacture of a Highly Reliable, Miniaturized and Low Mass Shutter Mechanism

NASA Technical Reports Server (NTRS)

Manhart, M.; Zeh, T.; Preibler, G.; Hurni, A.; Walter, I.; Helbert, J.; Hiesinger, H.

2010-01-01

This paper describes the development, manufacturing and testing of a lightweight shutter mechanism made of titanium for the MERTIS Instrument. MERTIS is a thermal infrared imaging spectrometer onboard ESA's future BepiColombo mission to Mercury. The mechanism is built as a parallelogram arrangement of flexible hinges, actuated by a voice coil. In a first test run, it was shown that the selected EDM processing led to the generation of titanium oxides and an oxygen-enriched surface layer on the substrate (so called alpha-case layer). In the revised version of the shutter, it was possible to manufacture the complex geometry by micro-milling and an adjacent pickling procedure. The adequacy of this approach was verified by lifetime and vibration testing.

Caring, sharing, and a friendship made for life.

PubMed

Rochester, Joanne

2015-10-01

A patient named "Bill" was assigned to my team in the summer of 2012 for an autologous stem cell transplantation for lymphoma. Bill had previous chemotherapy and had attained clinical status eligibility for a transplantation. Although Bill was rather quiet, he had a lot of questions about me, my family, and my travels. In turn, he shared about his work as a veterinarian, his clinic, and his two dogs that went everywhere with him. He also shared his love of the outdoors and traveling, highlighted by a trip on the Amazon River with his father and daughter. I told him that one of my hobbies is making dill pickles. He countered with stories about his bees and honey, and we agreed to share our homemade goods.

VizieR Online Data Catalog: Low-resolution near-infrared stellar spectra from CIBER (Kim+, 2017)

NASA Astrophysics Data System (ADS)

Kim, M. G.; Lee, H. M.; Arai, T.; Bock, J.; Cooray, A.; Jeong, W.-S.; Kim, S. J.; Korngut, P.; Lanz, A.; Lee, D. H.; Lee, M. G.; Matsumoto, T.; Matsuura, S.; Nam, U. W.; Onishi, Y.; Shirahata, M.; Smidt, J.; Tsumura, K.; Yamamura, I.; Zemcov, M.

2017-06-01

We present flux-calibrated near-infrared spectra of 105 stars from 0.8{<=}λ{<=}1.8μm with spectral resolution 15{<=}λ/Δλ{<=}30 over the range. The Low-Resolution Spectrometer (LRS) is one of the four optical instruments of the Cosmic Infrared Background Experiment (CIBER) payload; the others are a narrowband spectrometer and two wide-field imagers. The LRS is a prism-dispersed spectrometer with five rectangular 5.35°*2.8' slits imaging a 5.8°*5.8° field of view. The detector has 256*256 pixels at a pixel scale of 1.36'*1.36'. CIBER has flown four times (2009 February, 2010 July, 2012 March, and 2013 June) with apogees and total exposure times of over 325km and ~240s, respectively, in the first three flights and of 550km and 335s in the final, non-recovered flight. Due to spurious signal contamination from thermal emission from the shock-heated rocket skin, we do not use the first flight data in this work. The star spectral types are determined by fitting known spectral templates to the measured LRS spectra. We use the Infrared Telescope Facility (IRTF) and Pickles 1998 (Cat. J/PASP/110/863) templates for the SED fitting. The SpeX instrument installed on the IRTF observed stars using a medium-resolution spectrograph (R=2000). The template library contains spectra for 210 cool stars (F to M type) with wavelength coverage from 0.8 to 2.5μm (Cushing 2005ApJ...623.1115C; Rayner 2009ApJS..185..289R). The Pickles library is a synthetic spectral library that combines spectral data from various observations to achieve wavelength coverage from the UV (0.115μm) to the near-infrared (2.5μm). It contains 131 spectral templates for all star types (i.e., O to M type) with a uniform sampling interval of 5Å. (6 data files).

Application of a taste evaluation system to the monitoring of Kimchi fermentation.

PubMed

Kim, Namsoo; Park, Kyung-Rim; Park, In-Seon; Cho, Yong-Jin; Bae, Young Min

2005-05-15

As an objective method, taste evaluation with an instrument is able to supplement the subjective sensory evaluation and to be applied to the optimization of food processing. Kimchi, a Korean traditional pickle fermented with lactic acid bacteria, is expanding its consumption worldwide. The fermentation control of it has been routinely done by measuring titratable acidity and pH. In this study, an eight-channel taste evaluation system was prepared, followed by an application to the monitoring of Kimchi fermentation. Eight polymer membranes which individually responded to cationic or anionic substances were prepared by mixing electroactive materials such as tri-n-octylmethylammonium chloride, bis(2-ethylhexyl)sebacate as the plasticizer and polyvinyl chloride in the ratio of 1:66:33. Each membrane prepared was separately installed onto the sensitive area of an ion-selective electrode to produce the respective taste sensor. The eight-channel sensor array and a double junction reference electrode were connected to a 16-channel high input impedance amplifier. The amplified sensor signals were stored to a personal computer via a multi-channel A/D converter. Two sensor groups composed of the cation-selective and anion-selective polymer membrane electrodes showed characteristic concentration-dependency to various artificial taste substances. As a whole, the response potentials of the sensor array increased during the fermentation period at 4, 10 and 25 degrees C. Even the response potentials of the anion-selective taste sensors slightly increased possibly due to the protonation of anions by liberated H+ ions, thereby leading to a decrease in the anion concentration. When the signal data were interpreted by principal component analysis (PCA), the first PC at 4 degrees C explained most of the total data variance. A close correlation was found between the values of titratable acidity and the first PC, which indicated a possible applicability of the multi-channel taste sensor

The relationship of dietary sodium, potassium, fruits, and vegetables intake with blood pressure among Korean adults aged 40 and older.

PubMed

Kim, Mi Kyung; Kim, Kirang; Shin, Min-Ho; Shin, Dong Hoon; Lee, Young-Hoon; Chun, Byung-Yeol; Choi, Bo Youl

2014-08-01

The inverse relationships of combined fruits and vegetables intake with blood pressure have been reported. However, whether there are such relationships with salty vegetables has rarely been investigated in epidemiologic studies. We evaluated the relation of combined and separate intake of fruits, vegetable intakes, and salty vegetables, as well as sodium and potassium, with blood pressure among the middle-aged and elderly populations. The present cross-sectional analysis of a prospective cohort baseline survey was performed with 6,283 subjects (2,443 men and 3,840 women) and free of hypertension, diabetes, cardiovascular diseases, and cancer. Dietary data were collected by trained interviewers using food frequency questionnaire. The significantly inverse linear trend of diastolic blood pressure (DBP) was found in fruits and non-pickled vegetables (81.2 mmHg in the lowest quintile vs 79.0 mmHg in the highest quintile, P for trend = 0.0040) and fruits only (80.9 mmHg in the lowest quintile vs 79.4 mmHg in the highest quintile, P for trend = 0.0430) among men. In contrast, sodium and sodium to potassium ratio were positively related with blood pressure among men (DBP, 78.8 mmHg in the lowest quintile vs 80.6 mmHg in the highest quintile, P for trend = 0.0079 for sodium; DBP, 79.0 mmHg in the lowest quintile vs 80.7 mmHg in the highest quintile, P for trend = 0.0199 and SBP, 123.8 mmHg in the lowest quintile vs 125.9 mmHg in the highest quintile for sodium/potassium). Kimchies consumption was positively related to DBP for men (78.2 mmHg in the lowest quintile vs 80.9 mmHg in the highest quintile for DBP, P for trend = 0.0003). Among women, these relations were not found. Fruits and/or non-pickled vegetables may be inversely, but sodium, sodium to potassium, and Kimchies may be positively related to blood pressure among men.

Bad Apples or Sour Pickles? Fundamental Attribution Error and the Columbine Massacre. The Cutting Edge

ERIC Educational Resources Information Center

Clabaugh, Gary K.; Clabaugh, Alison A.

2005-01-01

A painstaking investigative report by the Washington Post describes pre-massacre Columbine as filled with social vinegar. The high school was dominated by a "cult of the athlete." In this distorted environment, a coterie of favored jocks, who wore white hats to set themselves apart, consistently bullied, hazed, and sexually harassed their…

Genetic variability of Indonesian local chili pepper: The facts

NASA Astrophysics Data System (ADS)

Arumingtyas, Estri Laras; Kusnadi, Joni; Sari, Dewi Ratih Tirto; Ratih, Nursita

2017-11-01

Chili pepper (Capsicum frutescens) is one species of Solanaceae family that is very popular in Indonesia and some other tropical countries because of its pungency. Chili pepper is an important spice in Indonesia and is also eaten fresh as a pickle to increase appetite. In Indonesia, there are various local names for chili pepper includingcabai, cengek, lombok, pedesan etc. These varied local names represent the various morphological shapes of the chili pepper fruit. We have investigated the variability of some chili cultivars based on morphological characteristics, molecular markers, pungency, and capsaicin content. Some biological facts, such as the tendency of chili pepper to outbreed, have also been found. In this paper, the source of variability and the possible mechanism of increasing genetic variability of Indonesian local chili pepper are also discussed.

Method for providing uranium with a protective copper coating

DOEpatents

Waldrop, Forrest B.; Jones, Edward

1981-01-01

The present invention is directed to a method for providing uranium metal with a protective coating of copper. Uranium metal is subjected to a conventional cleaning operation wherein oxides and other surface contaminants are removed, followed by etching and pickling operations. The copper coating is provided by first electrodepositing a thin and relatively porous flash layer of copper on the uranium in a copper cyanide bath. The resulting copper-layered article is then heated in an air or inert atmosphere to volatilize and drive off the volatile material underlying the copper flash layer. After the heating step an adherent and essentially non-porous layer of copper is electro-deposited on the flash layer of copper to provide an adherent, multi-layer copper coating which is essentially impervious to corrosion by most gases.

Supplement a to compilation of air pollutant emission factors. Volume 1. Stationary point and area sources. Fifth edition

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

NONE

1996-02-01

This Supplement to AP-42 addresses pollutant-generating activity from Bituminous and Subbituminous Coal Combustion; Anthracite Coal Combustion; Fuel Oil Combustion; Natural Gas Combustion; Wood Waste Combustion in Boilers; Lignite Combustion; Waste Oil Combustion: Stationary Gas Turbines for Electricity Generation; Heavy-duty Natural Gas-fired Pipeline Compressor Engines; Large Stationary Diesel and all Stationary Dual-fuel engines; Natural Gas Processing; Organic Liquid Storage Tanks; Meat Smokehouses; Meat Rendering Plants; Canned Fruits and Vegetables; Dehydrated Fruits and Vegetables; Pickles, Sauces and Salad Dressing; Grain Elevators and Processes; Cereal Breakfast Foods; Pasta Manufacturing; Vegetable Oil Processing; Wines and Brandy; Coffee Roasting; Charcoal; Coal Cleaning; Frit Manufacturing; Sandmore » and Gravel Processing; Diatomite Processing; Talc Processing; Vermiculite Processing; paved Roads; and Unpaved Roads. Also included is information on Generalized Particle Size Distributions.« less

JSC Metal Finishing Waste Minimization Methods

NASA Technical Reports Server (NTRS)

Sullivan, Erica

2003-01-01

THe paper discusses the following: Johnson Space Center (JSC) has achieved VPP Star status and is ISO 9001 compliant. The Structural Engineering Division in the Engineering Directorate is responsible for operating the metal finishing facility at JSC. The Engineering Directorate is responsible for $71.4 million of space flight hardware design, fabrication and testing. The JSC Metal Finishing Facility processes flight hardware to support the programs in particular schedule and mission critical flight hardware. The JSC Metal Finishing Facility is operated by Rothe Joint Venture. The Facility provides following processes: anodizing, alodining, passivation, and pickling. JSC Metal Finishing Facility completely rebuilt in 1998. Total cost of $366,000. All new tanks, electrical, plumbing, and ventilation installed. Designed to meet modern safety, environmental, and quality requirements. Designed to minimize contamination and provide the highest quality finishes.

Demonstration of acid and water recovery systems: Applicability and operational challenges in Indian metal finishing SMEs.

PubMed

Balakrishnan, M; Batra, R; Batra, V S; Chandramouli, G; Choudhury, D; Hälbig, T; Ivashechkin, P; Jain, J; Mandava, K; Mense, N; Nehra, V; Rögener, F; Sartor, M; Singh, V; Srinivasan, M R; Tewari, P K

2018-07-01

Diffusion dialysis, acid retardation and nanofiltration plants were acquired from Europe and demonstrated in several Indian metal finishing companies over a three year period. These companies are primarily small and medium enterprises (SMEs). Free acid recovery rate from spent pickling baths using diffusion dialysis and retardation was in the range of 78-86% and 30-70% respectively. With nanofiltration, 80% recovery rate of rinse water was obtained. The demonstrations created awareness among the metal finishing companies to reuse resources (acid/water) from the effluent streams. However, lack of efficient oil separators, reliable chemical analysis and trained personnel as well as high investment cost limit the application of these technologies. Local manufacturing, plant customization and centralized treatment are likely to encourage the uptake of such technologies in the Indian metal finishing sector. Copyright © 2018 Elsevier Ltd. All rights reserved.

METHOD OF ELECTROPLATING ON URANIUM

DOEpatents

Rebol, E.W.; Wehrmann, R.F.

1959-04-28

This patent relates to a preparation of metallic uranium surfaces for receiving coatings, particularly in order to secure adherent electroplated coatings upon uranium metal. In accordance with the invention the uranium surface is pretreated by degreasing in trichloroethylene, followed by immersion in 25 to 50% nitric acid for several minutes, and then rinsed with running water, prior to pickling in trichloroacetic acid. The last treatment is best accomplished by making the uranium the anode in an aqueous solution of 50 per cent by weight trichloroacetic acid until work-distorted crystals or oxide present on the metal surface have been removed and the basic crystalline structure of the base metal has been exposed. Following these initial steps the metallic uranium is rinsed in dilute nitric acid and then electroplated with nickel. Adnerent firmly-bonded coatings of nickel are obtained.

Anisakiasis.

PubMed Central

Sakanari, J A; McKerrow, J H

1989-01-01

Anisakiasis is a zoonotic disease caused by the ingestion of larval nematodes in raw seafood dishes such as sushi, sashimi, ceviche, and pickled herring. Symptoms of anisakiasis include abdominal pain, nausea, vomiting, and diarrhea. Because symptoms are vague, this disease is often misdiagnosed as appendicitis, acute abdomen, stomach ulcers, or ileitis. Endoscopic examination with biopsy forceps has facilitated the diagnosis of gastric anisakiasis. Worms can be removed and identified, and a definitive diagnosis can be made. Patients generally recover with no further evidence of disease. Worms can become invasive, however, and migrate beyond the stomach, penetrating the intestine, omentum, liver, pancreas, and probably the lungs. Surgery is often necessary for treatment of invasive anisakiasis. With the increase in popularity of eating lightly cooked or raw fish dishes, the number of cases of anisakiasis may be expected to increase. Images PMID:2670191

Effect of Thickness on the Morphology and Corrosion Behavior of Cerium-Based Conversion Coatings on AZ31B Magnesium Alloy

NASA Astrophysics Data System (ADS)

Castano, Carlos E.; Maddela, Surender; O'Keefe, Matthew J.; Wang, Yar-Ming

Cerium-based conversion coatings (CeCCs) were deposited onto AZ31B magnesium alloy substrates using a spontaneous reaction of CeCl3, H2O2 and gelatin in a water-based solution. The coating thickness was adjusted by controlling the immersion time in the deposition solution. Prior to deposition, the AZ31B substrates were treated using an acid pickling in nitric acid and then an alkaline cleaning in sodium metasilicate pentahydrate. After deposition, the coated samples were immersed in a phosphate bath that converted cerium oxide/hydroxide into cerium phosphate. Electrochemical impedance spectroscopy, potentiodynamic polarization and neutral salt spray testing studies indicated that 100 nm thick CeCC had better corrosion performance than 400 nm coatings. Characterization of the CeCCs by transmission electron microscopy (TEM) revealed a three layer structure with different compositions.

Pickles and ice cream! Food cravings in pregnancy: hypotheses, preliminary evidence, and directions for future research

PubMed Central

Orloff, Natalia C.; Hormes, Julia M.

2014-01-01

Women in the United States experience an increase in food cravings at two specific times during their life, (1) perimenstrually and (2) prenatally. The prevalence of excess gestational weight gain (GWG) is a growing concern due to its association with adverse health outcomes in both mothers and children. To the extent that prenatal food cravings may be a determinant of energy intake in pregnancy, a better understanding of craving etiology could be crucial in addressing the issue of excessive GWG. This paper reviews the available literature to corroborate and/or dispute some of the most commonly accepted hypotheses regarding the causes of food cravings during pregnancy, including a role of (1) hormonal changes, (2) nutritional deficits, (3) pharmacologically active ingredients in the desired foods, and (4) cultural and psychosocial factors. An existing model of perimenstrual chocolate craving etiology serves to structure the discussion of these hypotheses. The main hypotheses discussed receive little support, with the notable exception of a postulated role of cultural and psychosocial factors. The presence of cravings during pregnancy is a common phenomenon across different cultures, but the types of foods desired and the adverse impact of cravings on health may be culture-specific. Various psychosocial factors appear to correlate with excess GWG, including the presence of restrained eating. Findings strongly suggest that more research be conducted in this area. We propose that future investigations fall into one of the four following categories: (1) validation of food craving and eating-related measures specifically in pregnant populations, (2) use of ecological momentary assessment to obtain real time data on cravings during pregnancy, (3) implementation of longitudinal studies to address causality between eating disorder symptoms, food cravings, and GWG, and (4) development of interventions to ensure proper prenatal nutrition and prevent excess GWG. PMID:25295023

PROVAT: a tool for Voronoi tessellation analysis of protein structures and complexes.

PubMed

Gore, Swanand P; Burke, David F; Blundell, Tom L

2005-08-01

Voronoi tessellation has proved to be a useful tool in protein structure analysis. We have developed PROVAT, a versatile public domain software that enables computation and visualization of Voronoi tessellations of proteins and protein complexes. It is a set of Python scripts that integrate freely available specialized software (Qhull, Pymol etc.) into a pipeline. The calculation component of the tool computes Voronoi tessellation of a given protein system in a way described by a user-supplied XML recipe and stores resulting neighbourhood information as text files with various styles. The Python pickle file generated in the process is used by the visualization component, a Pymol plug-in, that offers a GUI to explore the tessellation visually. PROVAT source code can be downloaded from http://raven.bioc.cam.ac.uk/~swanand/Provat1, which also provides a webserver for its calculation component, documentation and examples.

A review on plant Cordia obliqua Willd. (Clammy cherry)

PubMed Central

Gupta, Richa; Gupta, Ghanshyam Das

2015-01-01

Cordia obliqua Willd. plant (Common name-Clammy Cherry) belongs to family Boraginaceae. It is a medium-sized deciduous tree and very vigorous in growth. According to traditional system, it possesses anthelmintic, purgative, diuretic, expectorant, antipyretic, hepatoprotective and analgesic action. The fruits are edible and used as pickle. The gum obtained from mucilage is used for pasting sheets of paper and as matrix forming material in tablet formulations. Phytochemical investigations show the presence of alkaloids, flavonoids, phenolics, tannins and reducing sugar. Evaluation of pharmacological activities confirmed C. obliqua plant as antimicrobial, hypotensive, respiratory stimulant, diuretic and anti-inflammatory drug. A number of traditional activities of this plant still need scientific approval which will increase its medicinal potential. This review presents the Pharmacognostic properties, phytochemical constituents, traditional uses and biological activities reported for the plant and it will be helpful to explore the knowledge about Cordia obliqua Willd. for the researchers. PMID:26392710

A review on plant Cordia obliqua Willd. (Clammy cherry).

PubMed

Gupta, Richa; Gupta, Ghanshyam Das

2015-01-01

Cordia obliqua Willd. plant (Common name-Clammy Cherry) belongs to family Boraginaceae. It is a medium-sized deciduous tree and very vigorous in growth. According to traditional system, it possesses anthelmintic, purgative, diuretic, expectorant, antipyretic, hepatoprotective and analgesic action. The fruits are edible and used as pickle. The gum obtained from mucilage is used for pasting sheets of paper and as matrix forming material in tablet formulations. Phytochemical investigations show the presence of alkaloids, flavonoids, phenolics, tannins and reducing sugar. Evaluation of pharmacological activities confirmed C. obliqua plant as antimicrobial, hypotensive, respiratory stimulant, diuretic and anti-inflammatory drug. A number of traditional activities of this plant still need scientific approval which will increase its medicinal potential. This review presents the Pharmacognostic properties, phytochemical constituents, traditional uses and biological activities reported for the plant and it will be helpful to explore the knowledge about Cordia obliqua Willd. for the researchers.

Enterocin HZ produced by a wild Enterococcus faecium strain isolated from a traditional, starter-free pickled cheese.

PubMed

Yildirim, Zeliha; Bilgin, Harun; Isleroglu, Hilal; Tokatli, Kader; Sahingil, Didem; Yildirim, Metin

2014-05-01

Bacteriogenic Enterococcus faecium HZ was identified by using biochemical (Strep-API 20, API-50 CHL, fatty acid profile) and 16S rRNA analysis (99·99 %). Ent. faecium HZ was sensitive to clinically important antibiotics such as vancomycin, and did not have gelatinase and haemolysis activities. Enterocin HZ, a bacteriocin from Ent. faecium HZ, was sensitive to papain and tyripsin, but resistant to pepsin, lipase, catalase, α-amylase, organic solvents, detergents, ß-mercaptoethanol, and heat treatment (90 °C/30 min). It was biologically active at pH 2·0-9·0 and synthesised at the highest level in MRS or M17 broth at 32 or 37 °C with an inoculum amount of 0·1-0·5 % and an initial pH of 6·0-7·0. Enterocin HZ production reached maximum level at middle and late logarithmic phase and its molecular weight was ∼4·5 kDa. It was active against some Gram-positive foodborne bacteria. Ent. faecium HZ or its bacteriocin enterocin HZ is a good candidate to be studied as a food biopreservative since enterocin HZ showed strong bactericidal activity against Listeria monocytogenes in UHT milk and also Ent. faecium HZ grew very well in milk and produced enterocin HZ at maximum level.

Effects of bating, pickling and crosslinking treatments on the characteristics of fibrous networks from un-tanned hides

USDA-ARS?s Scientific Manuscript database

Globalization of production and markets for raw animal hides and finished leather products has resulted in new challenges to the U.S. hide and leather industries. These challenges include overcoming relatively high U.S. energy and labor costs; meeting environmental imperatives; quantifying, maintai...

Mango ginger (Curcuma amada Roxb.)--a promising spice for phytochemicals and biological activities.

PubMed

Policegoudra, R S; Aradhya, S M; Singh, L

2011-09-01

Mango ginger (Curcuma amada Roxb.) is a unique spice having morphological resemblance with ginger but imparts a raw mango flavour. The main use of mango ginger rhizome is in the manufacture of pickles and culinary preparations. Ayurveda and Unani medicinal systems have given much importance to mango ginger as an appetizer, alexteric, antipyretic, aphrodisiac, diuretic, emollient, expectorant and laxative and to cure biliousness, itching, skin diseases, bronchitis, asthma, hiccough and inflammation due to injuries. The biological activities of mango ginger include antioxidant activity, antibacterial activity, antifungal activity, anti-inflammatory activity, platelet aggregation inhibitory activity, cytotoxicity, antiallergic activity, hypotriglyceridemic activity, brine-shrimp lethal activity, enterokinase inhibitory activity, CNS depressant and analgesic activity. The major chemical components include starch, phenolic acids, volatile oils, curcuminoids and terpenoids like difurocumenonol, amadannulen and amadaldehyde. This article brings to light the major active components present in C. amada along with their biological activities that may be important from the pharmacological point of view.

Traditional Chinese food technology and cuisine.

PubMed

Li, Jian-rong; Hsieh, Yun-Hwa P

2004-01-01

From ancient wisdom to modern science and technology, Chinese cuisine has been established from a long history of the country and gained a global reputation of its sophistication. Traditional Chinese foods and cuisine that exhibit Chinese culture, art and reality play an essential role in Chinese people's everyday lives. Recently, traditional Chinese foods have drawn a great degree of attention from food scientists and technologists, the food industry, and health promotion institutions worldwide due to the extensive values they offer beyond being merely another ethnic food. These traditional foods comprise a wide variety of products, such as pickled vegetables, salted fish and jellyfish, tofu and tofu derived products, rice and rice snack foods, fermented sauces, fish balls and thousand-year-old eggs. An overview of selected popular traditional Chinese foods and their processing techniques are included in this paper. Further development of the traditional techniques for formulation and production of these foods is expected to produce economic, social and health benefits.

The effects of surface pretreatment and nitrogen tetroxide purification on the corrosion rate of Type 304L stainless steel

NASA Technical Reports Server (NTRS)

Blue, G. D.; Moran, C. M.

1985-01-01

Corrosion rates of 304L stainless steel coupons in MON-1 oxidizer have been measured as a function of cleaning procedures employed, surface layer positions, propellant impurity levels, and short-term exposure durations (14 to 90 days). Of special interest was propellant contamination by buildup of soluble iron, which may cause flow decay. Surface treatments employed were combinations of cleaning, pickling, and passivation procedures. Propellants used were MIL-SPEC MON-1 and several types of purified NTO (i.e., low water, low chloride) which may, at a later time, be specified as spacecraft grade. Pretest coupon surface analysis by X-ray photoelectron spectroscopy (XPS-ESCA) has revealed important differences, for the different cleaning procedures, in the make-up of the surface layer, both in composition and state of chemical combination of the elements involved. Comparisons will be made of XPS/ESCA data, for different cleaning procedures, for specimens before and after propellant exposure.

Corrosion behavior and surface structure of orthodontic Ni-Ti alloy wires.

PubMed

Iijima, M; Endo, K; Ohno, H; Yonekura, Y; Mizoguchi, I

2001-03-01

The corrosion behaviors of a commercial Ni-Ti alloy orthodontic wire and a polished plate with same composition in 0.9% NaCl and 1% lactic acid solutions were examined using an electrochemical technique, an analysis of released ions, and a surface analysis by X-ray photoelectron spectroscopy (XPS). The effect of polishing the wire on the corrosion was also examined. The XPS analysis demonstrated the presence of a thick oxide film mainly composed of TiO2 with trace amounts of Ni hydroxide, which had formed on the wire surface during the heat treatment and subsequent pickling processes. This oxide layer contributed to the higher resistance of the as-received wire to both general and localized corrosion in 0.9% NaCl solution, compared with that of the polished plate and the polished wire. The thick oxide layer, however, was not stable and did not protect the orthodontic wire from corrosion in 0.1% lactic acid solution.

Effect of the industrial canning on the toxicity of mussels contaminated with diarrhetic shellfish poisoning (DSP) toxins.

PubMed

Blanco, Juan; Arévalo, Fabiola; Correa, Jorge; Porro, M Corina; Cabado, Ana G; Vieites, Juan M; Moroño, Angeles

2016-03-15

The effect of canning in pickled sauce and autoclaving on weight, toxin content, toxin concentration and toxicity of steamed mussels was studied. Weight decreased by 25.5%. Okadaic acid (OA) and DTX2 content of mussel meat decreased by 24.1 and 42.5%, respectively. The estimated toxicity of the mussel remained nearly unchanged (increased by 2.9%). A part of the toxins lost by the mussels was leached to the sauce but the remaining part should have been thermally degraded. DTX2 underwent more degradation than OA and, in both toxins, free forms more than conjugated ones. This process, therefore, cannot be responsible for the large increments of toxicity of processed mussels -relative to the raw ones-sometimes detected by food processing companies. The final product could be monitored in several ways, but analysing the whole can content or the mussel meat once rehydrated seems to be the most equivalents to the raw mussel controls. Copyright © 2016 Elsevier Ltd. All rights reserved.

Risk of hydrocyanic acid release in the electroplating industry.

PubMed

Piccinini, N; Ruggiero, G N; Baldi, G; Robotto, A

2000-01-07

This paper suggests assessing the consequences of hydrocyanic acid (HCN) release into the air by aqueous cyanide solutions in abnormal situations such as the accidental introduction of an acid, or the insertion of a cyanide in a pickling bath. It provides a well-defined source model and its resolution by methods peculiar to mass transport phenomena. The procedure consists of four stages: calculation of the liquid phase concentration, estimate of the HCN liquid-vapour equilibrium, determination of the mass transfer coefficient at the liquid-vapour interface, evaluation of the air concentration of HCN and of the damage distances. The results show that small baths operating at high temperatures are the major sources of risk. The building up of lethal air concentrations, on the other hand, is governed by the values of the mass transfer coefficient, which is itself determined by the flow dynamics and bath geometry. Concerning the magnitude of the risk, the fallout for external emergency planning is slight in all the cases investigated.

Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran.

PubMed

Amirpour, Mansooreh; Arman, Azim; Yolmeh, Ahmad; Akbari Azam, Maryam; Moradi-Khatoonabadi, Zhila

2015-01-01

A high-performance liquid chromatography method was applied for the determination of the levels of benzoate and sorbate in 400 food samples, including pickled cucumbers, canned tomato pastes, sour cherry jams, soft drinks, fruit juices and dairy products (UF-Feta cheeses, Lighvan cheeses, lactic cheeses, yogurts and doogh). The results showed that 270 (67.5%) of all samples contained benzoate ranging from 11.9 to 288.5 mg kg(-1) in lactic cheese and fruit juice, respectively. The levels of sorbate in 98 (24.5%) of the samples were 20.1 to 284.3 mg kg(-1) in doogh and fruit juice, respectively. Moreover, benzoate was detected in all dairy products ranging from 11.9 mg kg(-1) in lactic cheese to 91.2 mg kg(-1) in UF-Feta cheese. A low concentration of benzoate could originate naturally, due to specific biochemical mechanisms during cheese, yogurt and doogh maturation. In conclusion, a minimum level for benzoate in dairy products should be defined in the legislation.

Transfer of lead from shot pellets to game meat during cooking.

PubMed

Mateo, R; Rodríguez-de la Cruz, M; Vidal, D; Reglero, M; Camarero, P

2007-01-01

We evaluated the transfer of Pb from shot to meat during the preparation of breasts of quails with 0, 1, 2 or 4 embedded Pb shot. A traditional Spanish recipe was used which utilizes vinegar during cooking to enhance the long-term preservation of the meat. The effect of the acidic conditions generated by the vinegar on Pb transfer was compared with the same recipe when the vinegar was substituted with water. The effect of up to 4 weeks of storage on Pb transfer has been also evaluated. The transfer of Pb from the embedded shot to the meat was much higher when cooking with vinegar than with water. However, the Pb transfer under acidic conditions did not increase significantly during long-term storage at room temperature. The consumption of only half a pickled quail per week with embedded shot may cause the provisional tolerable weekly intake (PTWI) of Pb by the Spanish consumer to be exceeded.

[A case-control study on the risk factors of esophageal cancer in Linzhou].

PubMed

Lu, J; Lian, S; Sun, X; Zhang, Z; Dai, D; Li, B; Cheng, L; Wei, J; Duan, W

2000-12-01

To explore the characteristics of prevalence and influencing factors on the genesis of esophageal cancer. A population-based 1:1 matched case-control study was conducted in Linzhou. A total number of 352 pairs of cases and controls matched on sex, age and neighborhoods. Data was analysed by SAS software to calculate the odds ratio of and to evaluate the relative risks. It was found that lower socio-economic status, environmental pollution around the residential areas, lampblack in room, lower body mass index (BMI), more pickled food intake, cigarette smoking, alcoholic drinking, vigor mental-trauma and depression were risk factors of esophageal cancer. It also showed that the subjects having had history of upper digestive tract operation, dysplasia of esophagus and family history of carcinoma markedly increased the risks of developing esophageal cancer. Esophageal cancer seemed to be resulted from the combination of genetic and environmental factor, hence called for of medical surveillance and comprehensive prevention.

Antioxidant activity, phenolic content, and peroxide value of essential oil and extracts of some medicinal and aromatic plants used as condiments and herbal teas in Turkey.

PubMed

Ozcan, Mehmet Musa; Erel, Ozcan; Herken, Emine Etöz

2009-02-01

The antioxidant activity, total peroxide values, and total phenol contents of several medicinal and aromatic plant essential oil and extracts from Turkey were examined. Total phenolic contents were determined using a spectrophotometric technique and calculated as gallic acid equivalents. Total antioxidant activity of essential oil and extracts varied from 0.6853 to 1.3113 and 0.3189 to 0.6119 micromol of Trolox equivalents/g, respectively. The total phenolic content of essential oil ranged from 0.0871 to 0.5919 mg of gallic acid/g dry weight. However, the total phenolic contents of extracts were found to be higher compared with those of essential oils. The amount of total peroxide values of oils varied from 7.31 (pickling herb) to 58.23 (bitter fennel flower) mumol of H(2)O(2)/g. As a result, it is shown that medicinal plant derivatives such as extract and essential oils can be useful as a potential source of total phenol, peroxide, and antioxidant capacity for protection of processed foods.

Dietary habits among the JPHC study participants at baseline survey. Japan Public Health Center-based Prospective Study on Cancer and Cardiovascular Diseases.

PubMed

Tsugane, S; Sasaki, S; Kobayashi, M; Tsubono, Y; Sobue, T

2001-10-01

Dietary habit is closely associated with development of cancer and cardiovascular diseases, however little prospective evidence has been published for Japanese, whose dietary habit is substantially different from Western countries. Therefore, frequencies of food consumption, food preference, cooking method and acceptance of dietary advice were investigated at the baseline by two kinds of self-administered food frequency questionnaires. Dietary habits between urban and rural (Tokyo and Osaka vs. others), or between Okinawa and non-Okinawa revealed recognizable differences. The so-called westernized foods such as bread, beef and coffee were more consumed in the urban areas such as Tokyo and Osaka and also in Okinawa. The frequencies of salted food intake such as pickled vegetables and salted seafoods were remarkably low in Okinawa. Cooking methods for meats, seafoods and vegetables were also unique in Okinawa. No distinct geographical difference was shown in food preference and modification of dietary habit by dietary advice.

Garlic's ability to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is preserved in heated garlic: effect unrelated to Cu2+-chelation

PubMed Central

Pedraza-Chaverrí, José; Gil-Ortiz, Mariana; Albarrán, Gabriela; Barbachano-Esparza, Laura; Menjívar, Marta; Medina-Campos, Omar N

2004-01-01

Background It has been shown that several extracts and compounds derived from garlic are able to inhibit Cu2+-induced low density lipoprotein oxidation. In this work we explored if the ability of aqueous garlic extract to prevent in vitro Cu2+-induced lipoprotein oxidation in human serum is affected by heating (a) aqueous garlic extracts or (b) garlic cloves. In the first case, aqueous extract of raw garlic and garlic powder were studied. In the second case, aqueous extract of boiled garlic cloves, microwave-treated garlic cloves, and pickled garlic were studied. It was also studied if the above mentioned preparations were able to chelate Cu2+. Methods Cu2+-induced lipoprotein oxidation in human serum was followed by the formation of conjugated dienes at 234 nm and 37°C by 240 min in a phosphate buffer 20 mM, pH 7.4. Blood serum and CuSO4 were added to a final concentration of 0.67% and 0.0125 mM, respectively. The lag time and the area under the curve from the oxidation curves were obtained. The Cu2+-chelating properties of garlic extracts were assessed using an approach based upon restoring the activity of xanthine oxidase inhibited in the presence of 0.050 mM Cu2+. The activity of xanthine oxidase was assessed by monitoring the production of superoxide anion at 560 nm and the formation of uric acid at 295 nm. Data were compared by parametric or non-parametric analysis of variance followed by a post hoc test. Results Extracts from garlic powder and raw garlic inhibited in a dose-dependent way Cu2+-induced lipoprotein oxidation. The heating of garlic extracts or garlic cloves was unable to alter significantly the increase in lag time and the decrease in the area under the curve observed with the unheated garlic extracts or raw garlic. In addition, it was found that the garlic extracts were unable to chelate Cu2+. Conclusions (a) the heating of aqueous extracts of raw garlic or garlic powder or the heating of garlic cloves by boiling, microwave or pickling do not

Long-term mortality study of steelworkers. IX. Mortality patterns among sheet and tin mill workers.

PubMed

Mazumdar, S; Lerer, T; Redmond, C K

1975-12-01

As a result of findings of an earlier report in this series, this study examines the updated cause-specific mortality of men employed in the sheet and tin mill areas of the steel industry. In order to investigate possible relationships between occupational responsibilities or exposures and mortality from specific causes, the sheet and tin mills have been subdivided into 13 mutually exclusive work areas. Detailed analysis is limited primarily to white workers due to the small number of nonwhites in these areas. The most important observations are: 1. Increased overall mortality appears for men employed in 1953 in the sheet finishing and shipping area, confirming the findings of Lloyd, et al. The earlier observation of a significant excess in deaths from vascular lesions of the central nervous system does not hold over time. The previously noted excess for this cause may be related to selective factors or an extreme chance observation. The excess in mortality from all causes of death, which occurs over several disease categories, may not be a result of occupational exposures, but rather some selectivity. 2. Significant excesses in mortality from arteriosclerotic heart disease are noted among men employed in batch pickling and sheet dryer operations, which is in agreement with the earlier findings. Increased risks of dying from hypertensive heart disease are seen in the coating area. 3. Cancer of the lymphatic and hematopoietic tissues is found to be a significant source of excess mortality for workers in the heat treating and forging and tin finishing and shipping work areas. 4. Steelworkers employed in the annealing-normalizing work area show an excess in deaths from nonmalignant respiratory diseases, primarily pneumonia. Further study in these areas should attempt to investigate whether factors in the work environment may be responsible for the observed excess mortalities. More specifically, work should be done to find out whether men employed in heat treating and

Fact Sheet - Final Air Toxics Rule for Steel Pickling and HCI Process Facilities and Hydrochloric Acid Regeneration Plants

EPA Pesticide Factsheets

Fact Sheet summarizing the main points of the national emssions standard for hazaradous air pollutants (NESHAP) for Steel Pickling— HCl Process Facilities and Hydrochloric Acid Regeneration Plants as promulgated on June 22, 1999.

Relation Between Roughness of Interface and Adherence of Porcelain Enamel to Steel

NASA Technical Reports Server (NTRS)

Richmond, J C; Moore, D G; Kirkpatrick, H B; Harrison, W N

1954-01-01

Porcelain-enamel ground coats were prepared and applied under conditions that gave various degrees of adherence between enamel and a low-carbon steel (enameling iron). The variations in adherence were produced by (a) varying the amount of cobalt-oxide addition in the frit, (b) varying the type of metallic-oxide addition in the frit, keeping the amount constant at 0.8 weight percent, (c) varying the surface treatment of the metal before application of the enamel, by pickling, sandblasting, and polishing, and (d) varying the time of firing of the enamel containing 0.8 percent of cobalt oxide. Specimens of each enamel were given the standard adherence test of the Porcelain Enamel Institute. Metallographic sections were made on which the roughness of interface was evaluated by counting the number of anchor points (undercuts) per centimeter of specimen length and also by measuring the length of the interface and expressing results as the ratio of this length to the length of a straight line parallel to the over-all direction of the interface.

Comparisons of the reactivity, reusability and stability of four different zero-valent iron-based nanoparticles.

PubMed

Xie, Yingying; Fang, Zhanqiang; Qiu, Xinhong; Tsang, Eric Pokeung; Liang, Bin

2014-08-01

Our previous reports showed that nano zero-valent iron (nZVI), steel pickle liquor for the synthesis of nZVI (S-nZVI), nZVI immobilised in mesoporous silica microspheres (SiO2@FeOOH@Fe) and nano Ni/Fe bimetallic particles (Ni/Fe) have been proved to show good property for elimination of polybrominated diphenyl ethers (PBDEs). However, it is necessary to compare their reactivity, reusability and stability when applied to in situ remediation. In this study, the performances of different iron-based nanoparticles were compared through reusability, sedimentation and iron dissolution experiments. The SiO2@FeOOH@Fe and Ni/Fe nanoparticles were shown to have higher reusability and stability, as they could be reused more than seven times, and that the SiO2@FeOOH@Fe can effectively avoid leaching iron ions into the solution and causing secondary pollution in the reaction. This study may serve as a reference for PBDE remediation in the future. Copyright © 2014 Elsevier Ltd. All rights reserved.

An overview of the recovery of acid from spent acidic solutions from steel and electroplating industries.

PubMed

Agrawal, Archana; Sahu, K K

2009-11-15

Every metal and metallurgical industry is associated with the generation of waste, which may be a solid, liquid or gaseous in nature. Their impacts on the ecological bodies are noticeable due to their complex and hazardous nature affecting the living and non-living environment which is an alarming issue to the environmentalist. The increasingly stringent regulations regarding the discharge of acid and metal into the environment, and the increasing stress upon the recycling/reuse of these effluents after proper treatment have focused the interest of the research community on the development of new approaches for the recovery of acid and metals from industrial wastes. This paper is a critical review on the acidic waste streams generated from steel and electroplating industries particularly from waste pickle liquor and spent bleed streams. Various aspects on the generation of these streams and the methods used for their treatment either for the recovery of acid for reuse or disposal are being dealt with. Major stress is laid upon the hydrometallurgical methods such as solvent extraction.

Improving properties of sweet potato composite flour: Influence of lactic fermentation

NASA Astrophysics Data System (ADS)

Yuliana, Neti; Nurdjanah, Siti; Setyani, Sri; Novianti, Dini

2017-06-01

The use of locally grown crops such as sweet potato as raw material for composite flour is considered advantageous as it reduces the importation of wheat flour. However the use of native sweetpotato flour has drawback properties when applied in the food. This study was aimed to modify sweet potato flour through six methods of lactic fermentation (spontaneous, pickle brine, Lb plantarum, Lc mesentereoides, a mixed of Lb plantarum and Lc mesentereoides, and mixed of Lb plantarum, Lc mesentereoides and yeast) to increase its properties in composite flour. Composite flours were obtained after fermentation of sweet potato slices for 48h in the proportion of 50% sweet potatoes flour and 50% wheat flour. pH, moisture content, swelling power, solubility, and pasting properties were determined for the fermented and unfermented composite flours. The results indicated that the composite fermented flours had better properties than those of non fermented flour. Fermentation increased swelling power, moisture content, meanwhile, solubility, and pH, deacresed. Amylose leaching, however, was not significantly affected by the fermentation process.

Effect of Lactobacillus plantarum Tennozu-SU2 on Salmonella Typhimurium Infection in Human Enterocyte-Like HT-29-Luc Cells and BALB/c Mice.

PubMed

Hirano, Shino; Yokota, Yasushi; Eda, Mika; Kuda, Takashi; Shikano, Ayane; Takahashi, Hajime; Kimura, Bon

2017-03-01

The probiotic properties and inhibitory effect on Salmonella Typhimurium adhesion on human enterocyte-like HT-29-Luc cells of three Lactobacillus plantarum strains isolated from fermented fish, beach sand and a coastal plant were determined. Compared with the type strain L. plantarum NBRC 15891 T , which was isolated from pickled cabbage, L. plantarum Tennozu-SU2 isolated from the acorn of a coastal tree showed high autoaggregation in de Man, Rogosa and Sharpe (MRS) broth and an antagonistic effect against S. Typhimurium in brain heart infusion (BHI) broth. Furthermore, heat-killed L. plantarum Tennozu-SU2 cells inhibited S. Typhimurium adhesion on HT-29-Luc cells. Both live and heat-killed L. plantarum Tennozu-SU2 cells showed an inhibitory effect on gut colonisation in BALB/c mice, as assessed by viable Salmonella count in faecal samples and by invasion into liver and spleen tissues. The properties shown in this study suggest that L. plantarum Tennozu-SU2 is useful as a starter and probiotic bacteria in functional food material.

Shift in sodium chloride sources in past 10 years of salt reduction campaign in Japan.

PubMed

Shimbo, S; Hatai, I; Saito, T; Yokota, M; Imai, Y; Watanabe, T; Moon, C S; Zhang, Z W; Ikeda, M

1996-11-01

Twenty four-hr total food duplicate samples were collected from nonsmoking house-wives (aged mostly 30 to 60 years) twice at a 10-year interval in winter seasons, once in around 1980 and then in around 1990 in 11 prefectures in Japan. In practice, 342 and 472 samples were obtained in the 1980 and 1990 studies, respectively. Sodium chloride (NaCl) intake via each food item was estimated from the weight of the item in the duplicate. The comparison of 1990 results with 1980 results showed that the total NaCl intake (i.e., NaCl intake via all food items) decreased after a 10-year campaign to lower salt intake. The NaCl/energy ratio however stayed essentially unchanged. Whereas NaCl intake via pickles decreased remarkably and that via miso paste [a fermentation product of soy bean, rice (or wheat) and salt] slightly, the decreases were counteracted by a substantial increase in NaCl intake via soy bean sauce. Meaning of this unexpected counteraction was discussed in relation to the difficulties in the campaign to lower salt intake.

[Extraction method suitable for detection of unheated crustaceans including cephalothorax by ELISA].

PubMed

Shibahara, Yusuke; Yamada, Itta; Uesaka, Yoshihiko; Uneo, Noriko; Abe, Akihisa; Ohashi, Eiji; Shiomi, Kazuo

2009-08-01

When unheated whole samples of crustaceans (shrimp, prawn and crab) were analyzed with our ELISA kit (FA test EIA-Crustacean 'Nissui') using anti-tropomyosin antibodies, a remarkable reduction in reactivity was recognized. This reduction in activity was found to be due to the digestion of tropomyosin during the extraction process by proteases contained in cephalothorax. To avoid the digestion of tropomyosin by proteases, we developed an extraction method (heating method) suitable for the detection of tropomyosin in unheated crustaceans including cephalothorax. Experiments with unheated whole samples of various species of crustaceans confirmed that the heating method greatly improved the low reactivity in the standard method; the heating method gave extraction efficiencies of as high as 93-107%. Various processed crustaceans with cephalothorax, such as dry products (unheated or weakly heated products) and pickles in soy sauce (unheated products), that showed low reactivity with the standard method were confirmed to give superior results with the heating method. These results indicated that the developed heating method is suitable for detecting unheated crustaceans with cephalothorax by means of the ELISA kit.

Hypoxanthine enhances the cured meat taste

PubMed Central

Nakamura, Yukinobu; Yoshida, Yuka; Hattori, Akihito

2016-01-01

Abstract We evaluated the enhancement of cured meat taste during maturation by sensory analysis. We focused on the heat‐stable sarcoplasmic fraction (HSSF) to identify the factors related to cured meat taste. Because the dry matter of HSSF contained more than 30% nitrogen, nitrogen compounds such as free amino acids, small peptides and adenosine triphosphate‐related compounds seemed to be the important components of HSSF. The samples cured with HSSF for 2 h exhibited the same taste profile as ones cured without HSSF for 168 h. Therefore, the changes in the amount and fractions of nitrogen compounds were examined in HSSF during incubation from 0 to 168 h. The concentration of hypoxanthine (Hx) gradually increased, while inosine‐5′‐monophosphate decreased during the incubation. The samples cured with pickles containing various concentrations of Hx were subjected to sensory analysis. The addition of Hx, in a dose‐dependent fashion, enhanced cured meat taste by maturation for 2 h. It was concluded that Hx is essential for the enhancement of cured meat taste. PMID:27169902

Mode of action of leucocin K7 produced by Leuconostoc mesenteroides K7 against Listeria monocytogenes and its potential in milk preservation.

PubMed

Shi, Feng; Wang, Yanwei; Li, Yongfu; Wang, Xiaoyuan

2016-09-01

To investigate the mode of action of leucocin K7 against Listeria monocytogenes and to assess its inhibitory effect on Lis. monocytogenes in refrigerated milk. A bacteriocin-producing strain, Leuconostoc mesenteroides K7, was isolated from a fermented pickle. The bacteriocin, leucocin K7, exhibited antagonistic activity against Lis. monocytogenes with an MIC of 28 µg/ml. It was sensitive to proteaseS and displayed good thermal stability and broad active pH range. Leucocin K7 had no effect on the efflux of ATP from Lis. monocytogenes but triggered the efflux of K(+) and the intracellular hydrolysis of ATP. It also dissipated the transmembrane electrical potential completely and transmembrane pH gradient partially. It 80 AU/ml inhibited the growth of Lis. monocytogenes by 2.3-3.9 log units in milk; when combined with glycine (5 mg/ml), it completely eliminated viable Lis. monocytogenes over 7 days Leucocin K7 shows different mode of action from nisin and may have potential application in milk preservation.

Teaching Exchange Rate Risk Using London's Gherkin Building: How Investors Were in (and out of) a Pickle

ERIC Educational Resources Information Center

Jones, Adam T.; Sackley, William H.; Watson, Ethan D.

2017-01-01

In this teaching note, the authors use an iconic London building, the Gherkin, as a motivation to understand exchange rates, cross exchange rates, and unhedged exchange rate risk. The famous tower was constructed in the early 2000s by Swiss Re, an insurance company, and then sold to investors as part of a sale-leaseback deal in early 2007.…

Combined effects of organic acids and salt depending on type of acids and pathogens in laboratory media and acidified pickle.

PubMed

Bae, Y-M; Lee, S-Y

2015-08-01

In this study, the effectiveness of combining each of seven types of acids with 3% salt as a treatment against pathogens was investigated in laboratory media and acidified food. When 0.5% malic, 0.5% tartaric, 0.5% citric or 0.25% phosphoric acid was combined with 3% salt, there was a higher reduction in Gram-negative bacteria (Escherichia coli O157:H7 and Salmonella Typhimurium) compared to when using acid alone. However, when 0.5% acetic, 0.5% propionic or 0.25% lactic acid was combined with 3% salt, the salt provided protection against the acid treatment. However, the antagonistic effects of acetic, propionic and lactic acid seen with Gram-negative bacteria were not observed in Listeria monocytogenes. Antagonistic effects were similarly observed when E. coli O157:H7 was treated with acetic acid and salt in food. These results show that the addition of salt increases the resistance of Gram-negative bacteria to acid treatments when using acetic, propionic and lactic acid. This study shows that antagonistic effects were observed when Gram-negative bacteria were treated with organic acids of simple structure. It may provide useful information for understanding the acid resistance mechanism of Gram-negative bacteria and developing methods for preserving acidified food. © 2015 The Society for Applied Microbiology.

Acute oxalate nephropathy after ingestion of star fruit.

PubMed

Chen, C L; Fang, H C; Chou, K J; Wang, J S; Chung, H M

2001-02-01

Acute oxalate nephropathy associated with ingestion of star fruit (carambola) has not been reported before. We report the first two cases. These patients developed nausea, vomiting, abdominal pain, and backache within hours of ingesting large quantities of sour carambola juice; then acute renal failure followed. Both patients needed hemodialysis for oliguric acute renal failure, and pathologic examinations showed typical changes of acute oxalate nephropathy. The renal function recovered 4 weeks later without specific treatment. Sour carambola juice is a popular beverage in Taiwan. The popularity of star fruit juice is not compatible with the rare discovery of star fruit-associated acute oxalate nephropathy. Commercial carambola juice usually is prepared by pickling and dilution processes that reduce oxalate content markedly, whereas pure fresh juice or mild diluted postpickled juice for traditional remedies, as used in our cases, contain high quantities of oxalate. An empty stomach and dehydrated state may pose an additional risk for development of renal injury. To avoid acute oxalate nephropathy, pure sour carambola juice or mild diluted postpickled juice should not be consumed in large amounts, especially on an empty stomach or in a dehydrated state.

Effects of Probiotics, Prebiotics, and Synbiotics on Human Health

PubMed Central

Markowiak, Paulina; Śliżewska, Katarzyna

2017-01-01

The human gastrointestinal tract is colonised by a complex ecosystem of microorganisms. Intestinal bacteria are not only commensal, but they also undergo a synbiotic co-evolution along with their host. Beneficial intestinal bacteria have numerous and important functions, e.g., they produce various nutrients for their host, prevent infections caused by intestinal pathogens, and modulate a normal immunological response. Therefore, modification of the intestinal microbiota in order to achieve, restore, and maintain favourable balance in the ecosystem, and the activity of microorganisms present in the gastrointestinal tract is necessary for the improved health condition of the host. The introduction of probiotics, prebiotics, or synbiotics into human diet is favourable for the intestinal microbiota. They may be consumed in the form of raw vegetables and fruit, fermented pickles, or dairy products. Another source may be pharmaceutical formulas and functional food. This paper provides a review of available information and summarises the current knowledge on the effects of probiotics, prebiotics, and synbiotics on human health. The mechanism of beneficial action of those substances is discussed, and verified study results proving their efficacy in human nutrition are presented. PMID:28914794

Effects of Probiotics, Prebiotics, and Synbiotics on Human Health.

PubMed

Markowiak, Paulina; Śliżewska, Katarzyna

2017-09-15

The human gastrointestinal tract is colonised by a complex ecosystem of microorganisms. Intestinal bacteria are not only commensal, but they also undergo a synbiotic co-evolution along with their host. Beneficial intestinal bacteria have numerous and important functions, e.g., they produce various nutrients for their host, prevent infections caused by intestinal pathogens, and modulate a normal immunological response. Therefore, modification of the intestinal microbiota in order to achieve, restore, and maintain favourable balance in the ecosystem, and the activity of microorganisms present in the gastrointestinal tract is necessary for the improved health condition of the host. The introduction of probiotics, prebiotics, or synbiotics into human diet is favourable for the intestinal microbiota. They may be consumed in the form of raw vegetables and fruit, fermented pickles, or dairy products. Another source may be pharmaceutical formulas and functional food. This paper provides a review of available information and summarises the current knowledge on the effects of probiotics, prebiotics, and synbiotics on human health. The mechanism of beneficial action of those substances is discussed, and verified study results proving their efficacy in human nutrition are presented.

Characteristics of past smokers.

PubMed

Kato, I; Tominaga, S; Suzuki, T

1989-06-01

We studied characteristics of past smokers according to the duration of cessation of smoking based on data from a population-based survey. Lifestyle, prevalences of various symptoms and diseases and other factors were compared among current smokers (8507 males and 2012 females), past smokers (4423 males and 684 females) and non-smokers (2431 males and 12,859 females) aged 40 years and over. Compared to current smokers, past smokers consumed more bread, milk, vegetables, fruit and black tea, and less rice, pickles, instant noodles, coffee and alcohol, had lower prevalences of cough, sputum and anorexia, participated more in cancer screening tests, weighed more, included more professional and administrative workers and had more non-smoking spouses. These characteristics resembled those of non-smokers. But past smokers had high prevalences of several cardiovascular and respiratory diseases compared to current smokers. Daily intake of coffee was inversely associated and daily intakes of fruit and milk were positively associated with the duration of abstinence from smoking after adjusting for other factors in both sexes. These results suggest that lifestyle of past smokers may contribute to risk reduction for several diseases.

Determinatıon of bisphenol a migrating from canned food and beverages in markets.

PubMed

Sungur, Şana; Köroğlu, Muaz; Özkan, Abdo

2014-01-01

The determination of bisphenol A (BPA) in foods and beverages sold in Turkish markets was carried out using high performance liquid chromatography. In this research, foods packed in packages with an inner surface covered with plastic film, such as milk, fruit juice, cream, pudding and tuna samples were used. Furthermore, foods in glass jar and metal cans such as green peas, garniture, corn, tomato paste, pepper paste, pickles, mushroom and bean samples were also used. BPA concentrations were 21.86±0.80-1858.71±8.24μg kg(-1) for canned foodstuffs, 36.48±0.95-554.69±3.18μgkg(-1) for foods in paper box, "not detected" - 399.21±3.26μgkg(-1)for foods in glass jar. The change in the amount of bisphenol A in all of these food, based on expiration date, the amount of glucose and sodium chloride in it has been determined. We see that in these kind of food the amount of bisphenol A increases with an increase in the amount of glucose, NaCl and expiration date. Copyright © 2013 Elsevier Ltd. All rights reserved.

Relative Importance of Various Sources of Defect-Producing Hydrogen Introduced into Steel During Application of Vitreous Coatings

NASA Technical Reports Server (NTRS)

Moore, Dwight G; Mason, Mary A; Harrison, William N

1953-01-01

When porcelain enamels or vitreous-type ceramic coatings are applied to ferrous metals, there is believed to be an evolution of hydrogen gas both during and after the firing operation. At elevated temperatures rapid evolution may result in blistering while if hydrogen becomes trapped in the steel during the rapid cooling following the firing operation gas pressures may be generated at the coating-metal interface and flakes of the coating literally blown off the metal. To determine experimentally the relative importance of the principal sources of the hydrogen causing the defects, a procedure was devised in which heavy hydrogen (deuterium) was substituted in turn for regular hydrogen in each of five possible hydrogen-producing operations in the coating process. The findings of the study were as follows: (1) the principal source of the defect-producing hydrogen was the dissolved water present in the enamel frit that was incorporated into the coating. (2) the acid pickling, the milling water, the chemically combined water in the clay, and the quenching water were all minor sources of defect-producing hydrogen under the test conditions used. Confirming experiments showed that fishscaling could be eliminated by using a water-free coating.

Corrosion of pre-oxidized nickel alloy X-750 in simulated BWR environment

NASA Astrophysics Data System (ADS)

Tuzi, Silvia; Lai, Haiping; Göransson, Kenneth; Thuvander, Mattias; Stiller, Krystyna

2017-04-01

Samples of pre-oxidized Alloy X-750 were exposed to a simulated boiling water reactor environment in an autoclave at a temperature of 286 °C and a pressure of 80 bar for four weeks. The effect of alloy iron content on corrosion was investigated by comparing samples with 5 and 8 wt% Fe, respectively. In addition, the effect of two different surface pre-treatments was investigated. The microstructure of the formed oxide scales was studied using mainly electron microscopy. The results showed positive effects of an increased Fe content and of removing the deformed surface layer by pickling. After four weeks of exposure the oxide scale consists of oxides formed in three different ways. The oxide formed during pre-oxidization at 700 °C, mainly consisting of chromia, is partly still present. There is also an outer oxide consisting of NiFe2O4 crystals, reaching a maximum size of 3 μm, which has formed by precipitation of dissolved metal ions. Finally, there is an inner nanocrystalline and porous oxide, with a metallic content reflecting the alloy composition, which has formed by corrosion.

The prophylactic reduction of aluminium intake.

PubMed

Lione, A

1983-02-01

The use of modern analytical methods has demonstrated that aluminium salts can be absorbed from the gut and concentrated in various human tissues, including bone, the parathyroids and brain. The neurotoxicity of aluminium has been extensively characterized in rabbits and cats, and high concentrations of aluminium have been detected in the brain tissue of patients with Alzheimer's disease. Various reports have suggested that high aluminium intakes may be harmful to some patients with bone disease or renal impairment. Fatal aluminium-induced neuropathies have been reported in patients on renal dialysis. Since there are no demonstrable consequences of aluminium deprivation, the prophylactic reduction of aluminium intake by many patients would appear prudent. In this report, the major sources of aluminium in foods and non-prescription drugs are summarized and alternative products are described. The most common foods that contain substantial amounts of aluminium-containing additives include some processed cheeses, baking powders, cake mixes, frozen doughs, pancake mixes, self-raising flours and pickled vegetables. The aluminium-containing non-prescription drugs include some antacids, buffered aspirins, antidiarrhoeal products, douches and haemorrhoidal medications. The advisability of recommending a low aluminium diet for geriatric patients is discussed in detail.

Pretreatment of corn stover by solid acid for d-lactic acid fermentation.

PubMed

Wang, Xiqing; Wang, Gang; Yu, Xiaoxiao; Chen, Huan; Sun, Yang; Chen, Guang

2017-09-01

Solid acid is a new acid that is safe and green, which has been widely used in the fields of acid pickling. In this study, we adopted solid acid to pretreat corn stover and used the pretreated corn stover in the fermentation of d-lactic acid. Finally, we obtained optimal conditions for the pretreatment of corn stover by solid acid: digestion temperature of 120°C, digestion time of 80min, and solid acid concentration of 1.5%. Then adding cellulase of 30FPU/g, the conversion rate of glucose reached 71.06% after enzymatic hydrolysis for 72h. In addition, the changes of corn stover structure after pretreatment were further represented by using scanning electron microscope (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR). At the same time, we used the pretreated corn stover as fermentation substrate and Lactobacillus. delbrueckii sp. bulgaricus as the starting strain to produce d-lactic acid. The yield reached 18g/L, with the optical purity being 99%e.e. This research has provided a new way to comprehensively utilizae corn stover. Copyright © 2017 Elsevier Ltd. All rights reserved.

Genetic Characterization of Turkish Snake Melon (Cucumis melo L. subsp. melo flexuosus Group) Accessions Revealed by SSR Markers.

PubMed

Solmaz, Ilknur; Kacar, Yildiz Aka; Simsek, Ozhan; Sari, Nebahat

2016-08-01

Snake melon is an important cucurbit crop especially in the Southeastern and the Mediterranean region of Turkey. It is consumed as fresh or pickled. The production is mainly done with the local landraces in the country. Turkey is one of the secondary diversification centers of melon and possesses valuable genetic resources which have different morphological characteristics in case of snake melon. Genetic diversity of snake melon genotypes collected from different regions of Turkey and reference genotypes obtained from World Melon Gene Bank in Avignon-France was examined using 13 simple sequence repeat (SSR) markers. A total of 69 alleles were detected, with an average of 5.31 alleles per locus. The polymorphism information content of SSR markers ranged from 0.19 to 0.57 (average 0.38). Based on cluster analysis, two major groups were defined. The first major group included only one accession (61), while the rest of all accessions grouped in the second major group and separated into different sub-clusters. Based on SSR markers, cluster analysis indicated that considerably high genetic variability exists among the examined accessions; however, Turkish snake melon accessions were grouped together with the reference snake melon accessions.

Hypoxanthine enhances the cured meat taste.

PubMed

Ichimura, Sayaka; Nakamura, Yukinobu; Yoshida, Yuka; Hattori, Akihito

2017-02-01

We evaluated the enhancement of cured meat taste during maturation by sensory analysis. We focused on the heat-stable sarcoplasmic fraction (HSSF) to identify the factors related to cured meat taste. Because the dry matter of HSSF contained more than 30% nitrogen, nitrogen compounds such as free amino acids, small peptides and adenosine triphosphate-related compounds seemed to be the important components of HSSF. The samples cured with HSSF for 2 h exhibited the same taste profile as ones cured without HSSF for 168 h. Therefore, the changes in the amount and fractions of nitrogen compounds were examined in HSSF during incubation from 0 to 168 h. The concentration of hypoxanthine (Hx) gradually increased, while inosine-5'-monophosphate decreased during the incubation. The samples cured with pickles containing various concentrations of Hx were subjected to sensory analysis. The addition of Hx, in a dose-dependent fashion, enhanced cured meat taste by maturation for 2 h. It was concluded that Hx is essential for the enhancement of cured meat taste. © 2016 The Authors. Animal Science Journal published by John Wiley & Sons Australia, Ltd on behalf of Japanese Society of Animal Science.

Inhibitory effects of spice essential oils on the growth of Bacillus species.

PubMed

Ozcan, Mehmet Musa; Sağdiç, Osman; Ozkan, Gülcan

2006-01-01

A series of essential oils of 11 Turkish plant spices [black thyme, cumin, fennel (sweet), laurel, marjoram, mint, oregano, pickling herb, sage, savory, and thyme], used in foods mainly for their flavor, aromas, and preservation, in herbal tea, in alternative medicines, and in natural therapies, were screened for antibacterial effects at 1:50, 1:100, 1:250, and 1:500 dilutions by the paper disc diffusion method against six Bacillus species (Bacillus amyloliquefaciens ATCC 3842, Bacillus brevis FMC 3, Bacillus cereus FMC 19, Bacillus megaterium DSM 32, Bacillus subtilis IMG 22, and B. subtilis var. niger ATCC 10). All of the tested essential oils (except for cumin) showed antibacterial activity against one or more of the Bacillus species used in this study. Generally, the essential oils at 1:50 and 1:100 levels were more effective. Only one essential oil (laurel) was not found effective against the tested bacteria. The bacterium most sensitive to all of the spice essential oils was B. amyloliquefaciens ATCC 3842. Based on the results of this study, it is likely that essential oils of some spices may be used as antimicrobial agents to prevent the spoilage of food products.

A novel method for harmless disposal and resource reutilization of steel wire rope sludges.

PubMed

Zhang, Li; Liu, Yang-Sheng

2016-10-01

Rapid development of steel wire rope industry has led to the generation of large quantities of pickling sludge, which causes significant ecological problems and considerable negative environmental effects. In this study, a novel method was proposed for harmless disposal and resource reutilization of the steel wire rope sludge. Based on the method, two steel wire rope sludges (the Pb sludge and the Zn sludge) were firstly extracted by hydrochloric or sulfuric acid and then mixed with the hydrochloride acid extracting solution of aluminum skimmings to produce composite polyaluminum ferric flocculants. The optimum conditions (acid concentration, w/v ratio, reaction time, and reaction temperature) for acid extraction of the sludges were studied. Results showed that 97.03 % of Pb sludge and 96.20 % of Zn sludge were extracted. Leaching potential of the residues after acid extraction was evaluated, and a proposed treatment for the residues had been instructed. The obtained flocculant products were used to purify the real domestic wastewater and showed an equivalent or better performance than the commercial ones. This method is environmental-friendly and cost-effective when compared with the conventional sludge treatments.

[Salt and cancer].

PubMed

Strnad, Marija

2010-05-01

Besides cardiovascular disease, a high salt intake causes other adverse health effects, i.e., gastric and some other cancers, obesity (risk factor for many cancer sites), Meniere's disease, worsening of renal disease, triggering an asthma attack, osteoporosis, exacerbation of fluid retention, renal calculi, etc. Diets containing high amounts of food preserved by salting and pickling are associated with an increased risk of cancers of the stomach, nose and throat. Because gastric cancer is still the most common cancer in some countries (especially in Japan), its prevention is one of the most important aspects of cancer control strategy. Observations among Japanese immigrants in the U.S.A. and Brazil based on the geographic differences, the trend in cancer incidence with time, and change in the incidence patterns indicate that gastric cancer is closely associated with dietary factors such as the intake of salt and salted food. The findings of many epidemiological studies suggest that high dietary salt intake is a significant risk factor for gastric cancer and this association was found to be strong in the presence of Helicobacter (H.) pylori infection with atrophic gastritis. A high-salt intake strips the lining of the stomach and may make infection with H. pylori more likely or may exacerbate the infection. Salting, pickling and smoking are traditionally popular ways of preparing food in Japan and some parts of Asia. In addition to salt intake, cigarette smoking and low consumption of fruit and vegetables increase the risk of stomach cancer. However, it is not known whether it is specifically the salt in these foods or a combination of salt and other chemicals that can cause cancer. One study identified a mutagen in nitrite-treated Japanese salted fish, and chemical structure of this mutagen suggests that it is derived from methionine and that salt and nitrite are precursors for its formation. Working under conditions of heat stress greatly increased the workers

Human intestinal anisakiosis due to consumption of raw salmon.

PubMed

Couture, Christian; Measures, Lena; Gagnon, Joël; Desbiens, Christine

2003-08-01

Anisakiosis is a parasitic infection that follows consumption of raw or insufficiently pickled, salted, smoked, or cooked wild marine fish infected with Anisakis sp. larvae. We report a case of intestinal anisakiosis in a 50-year-old man from Quebec who presented with abdominal pain and peripheral eosinophilia after eating raw wild-caught salmon from the Pacific Ocean off Canada. Abdominal CT scan showed bowel distension proximal to a segmental jejunal wall thickening, which was resected. The jejunum segment showed a localized area of serositis with mucosal edema and a submucosal abscess rich in eosinophils surrounding a parasite consistent with the third larval stage of Anisakis sp. Diagnostic morphologic characteristics included an unpaired excretory gland (renette cell), Y-shaped lateral epidermal cords, no apparent reproductive system, and a ventriculus (glandular esophagus). These features and the absence of lateral alae excluded Ascaris sp. The absence of ventricular appendage and intestinal cecum excluded other anisakids of the genera Pseudoterranova and Contracaecum. As the popularity of eating raw fish is growing in North America, anisakiosis may be diagnosed more frequently in surgical specimens. This parasitic infection should be considered in the differential diagnosis of acute abdominal syndromes and eosinophilic infiltrates of the stomach, small intestine, colon, omentum, and mesentery, especially with a history of raw marine fish consumption.

Laser etching of polymer masked leadframes

NASA Astrophysics Data System (ADS)

Ho, C. K.; Man, H. C.; Yue, T. M.; Yuen, C. W.

1997-02-01

A typical electroplating production line for the deposition of silver pattern on copper leadframes in the semiconductor industry involves twenty to twenty five steps of cleaning, pickling, plating, stripping etc. This complex production process occupies large floor space and has also a number of problems such as difficulty in the production of rubber masks and alignment, generation of toxic fumes, high cost of water consumption and sometimes uncertainty on the cleanliness of the surfaces to be plated. A novel laser patterning process is proposed in this paper which can replace many steps in the existing electroplating line. The proposed process involves the application of high speed laser etching techniques on leadframes which were protected with polymer coating. The desired pattern for silver electroplating is produced by laser ablation of the polymer coating. Excimer laser was found to be most effective for this process as it can expose a pattern of clean copper substrate which can be silver plated successfully. Previous working of Nd:YAG laser ablation showed that 1.06 μm radiation was not suitable for this etching process because a thin organic and transparent film remained on the laser etched region. The effect of excimer pulse frequency and energy density upon the removal rate of the polymer coating was studied.

Cured meat, vegetables, and bean-curd foods in relation to childhood acute leukemia risk: a population based case-control study.

PubMed

Liu, Chen-Yu; Hsu, Yi-Hsiang; Wu, Ming-Tsang; Pan, Pi-Chen; Ho, Chi-Kung; Su, Li; Xu, Xin; Li, Yi; Christiani, David C

2009-01-13

Consumption of cured/smoked meat and fish leads to the formation of carcinogenic N-nitroso compounds in the acidic stomach. This study investigated whether consumed cured/smoked meat and fish, the major dietary resource for exposure to nitrites and nitrosamines, is associated with childhood acute leukemia. A population-based case-control study of Han Chinese between 2 and 20 years old was conducted in southern Taiwan. 145 acute leukemia cases and 370 age- and sex-matched controls were recruited between 1997 and 2005. Dietary data were obtained from a questionnaire. Multiple logistic regression models were used in data analyses. Consumption of cured/smoked meat and fish more than once a week was associated with an increased risk of acute leukemia (OR = 1.74; 95% CI: 1.15-2.64). Conversely, higher intake of vegetables (OR = 0.55; 95% CI: 0.37-0.83) and bean-curd (OR = 0.55; 95% CI: 0.34-0.89) was associated with a reduced risk. No statistically significant association was observed between leukemia risk and the consumption of pickled vegetables, fruits, and tea. Dietary exposure to cured/smoked meat and fish may be associated with leukemia risk through their contents of nitrites and nitrosamines among children and adolescents, and intake of vegetables and soy-bean curd may be protective.

Heterogeneous Catalysts for VOC Oxidation from Red Mud and Bagasse Ash Carbon

NASA Astrophysics Data System (ADS)

Pande, Gaurav

A range of VOC oxidation catalysts have been prepared in this study from agricultural and industrial waste as the starting point. The aim is to prepare catalysts with non-noble metal oxides as the active catalytic component (iron in red mud). The same active component was also supported on activated carbon obtained from unburned carbon in bagasse ash. Red mud which is an aluminum industry waste and rich in different phases of iron as oxide and hydroxide is used as the source for the catalytically active species. It is our aim to enhance the catalytic performance of red mud which though high in iron concentration has a low surface area and may not have the properties of an ideal catalyst by itself. In one of the attempts to enhance the catalytic performance, we have tried to leach red mud for which we have explored a range of leaching acids for effecting the leaching most efficiently and then precipitated the iron from the leachate as its hydroxide by precipitating with alkali solution followed by drying and calcination to give high surface area metal oxide material. Extensive surface characterization and VOC oxidation catalytic testing were performed for these solids. In a step to further enhance the catalytic activity towards oxidation, copper was introduced by taking another industrial waste from the copper tubing industry viz. the pickling acid. Copper has a more favourable redox potential making it catalytically more effective than iron. To make the mixed metal oxide, red mud leachate was mixed with the pickling acid in a pre-decided ratio before precipitating with alkali solution followed by drying and calcination as was done with the red mud leachate. The results from these experiments are encouraging. The temperature programmed reduction (TPR) of the solids show that the precipitate of red mud leachates show hydrogen uptake peak at a lower temperature than for just the calcined red mud. This could be due to the greatly enhanced surface area of the prepared

Further studies on staphylococci in meats. III. Occurrence and characteristics of coagulase-positive strains from a variety of nonfrozen market cuts.

PubMed

JAY, J M

1962-05-01

From 34 retail grocery stores and meat markets, 209 samples of nonfrozen meats were obtained and analyzed for coagulase-positive Staphylococcus aureus, employing six selective media. Sixty-seven (38.7%) of 173 samples obtained from 27 stores yielded S. aureus. No coagulase-positive S. aureus was isolated from 36 samples obtained from 7 of the stores. The 67 meats yielded 272 isolates from 10 different kinds of meats. There were 162 physiological strains represented when classified by store and 36 strains classified without regard to store of origin. The larger stores yielded fewer meats with staphylococci than the smaller stores. The meats from which S. aureus was recovered in the order of frequency of percentage recovery are as follows: chicken, pork liver, fish, spiced ham, round beef steak, hamburger, beef liver, pork chops, veal steak, and lamb chops. The following seven meats did not yield staphylococci: bologna, shucked oysters, olive and pickle loaf, salami, wieners, and chopped ham. Eighty-eight per cent of the isolates produced pigment, 85% were gelatinase positive, only 1 strain failed to form a precipitate on egg yolk agar, 92% formed deoxyribonuclease, 87% produced bound coagulase, 91% produced the alpha-hemolysin, 70% the delta-, 22% the beta-, and 6% were nil in this regard. The isolates are compared with hospital and other food strains, and their possible source in the meats is discussed.

Anionic ordering and thermal properties of FeF3·3H2O.

PubMed

Burbano, Mario; Duttine, Mathieu; Borkiewicz, Olaf; Wattiaux, Alain; Demourgues, Alain; Salanne, Mathieu; Groult, Henri; Dambournet, Damien

2015-10-05

Iron fluoride trihydrate can be used to prepare iron hydroxyfluoride with the hexagonal-tungsten-bronze (HTB) type structure, a potential cathode material for batteries. To understand this phase transformation, a structural description of β-FeF3·3H2O is first performed by means of DFT calculations and Mössbauer spectroscopy. The structure of this compound consists of infinite chains of [FeF6]n and [FeF2(H2O)4]n. The decomposition of FeF3·3H2O induces a collapse and condensation of these chains, which lead to the stabilization, under specific conditions, of a hydroxyfluoride network FeF3-x(OH)x with the HTB structure. The release of H2O and HF was monitored by thermal analysis and physical characterizations during the decomposition of FeF3·3H2O. An average distribution of FeF4(OH)2 distorted octahedra in HTB-FeF3-x(OH)x was obtained subsequent to the thermal hydrolysis/olation of equatorial anionic positions involving F(-) and H2O. This study provides a clear understanding of the structure and thermal properties of FeF3·3H2O, a material that can potentially bridge the recycling of pickling sludge from the steel industry by preparing battery electrodes.

Hidden Attraction - The History and Mystery of Magnetism

NASA Astrophysics Data System (ADS)

Verschuur, Gerrit L.

1996-04-01

Long one of nature's most fascinating phenomena, magnetism was once the subject of many superstitions. Magnets were thought useful to thieves, effective as a love potion, and as a cure for gout or spasms. They could remove sorcery from women and put demons to flight and even reconcile married couples. It was said that a lodestone pickled in the salt of sucking fish had the power to attract gold. Today, these beliefs have been put aside, but magnetism is no less remarkable for our modern understanding of it. In Hidden Attraction , Gerrit L. Verschuur, a noted astronomer and National Book Award nominee for The Invisible Universe , traces the history of our fascination with magnetism, from the mystery and superstition that propelled the first alchemical experiments with lodestone, through the more tangible works of Faraday, Maxwell, Hertz and other great pioneers of magnetism (scientists responsible for the extraordinary advances in modern science and technology, including radio, the telephone, and computers, that characterize the twentieth century), to state-of-the-art theories that see magnetism as a basic force in the universe. Boasting many informative illustrations, this is an adventure of the mind, using the specific phenomenon of magnetism to show how we have moved from an era of superstitions to one in which the Theory of Everything looms on the horizon.

An outbreak of infections with a new Salmonella phage type linked to a symptomatic food handler.

PubMed

Hundy, Rebecca L; Cameron, Scott

2002-01-01

In December 2001, the South Australian Communicable Disease Control Branch investigated an outbreak of gastrointestinal illness linked to a Korean style restaurant in metropolitan Adelaide. Twenty-eight people were identified as having experienced gastrointestinal symptoms subsequent to dining at the restaurant between 9 and 12 December 2001. A case-control study implicated mango pudding dessert (OR 16.67 95% CI 2.03-177.04) and plain chicken (OR 10.67 95% CI 1.04-264.32). Nineteen cases and one food handler submitted faecal specimens that grew Salmonella Typhimurium 64var. Two samples of mango pudding and one sample of pickled Chinese cabbage also grew Salmonella Typhimurium 64var. The infected food handler reported an onset of illness 2 days before cases first reported eating at the restaurant. The food handler's only role was to prepare the mango pudding dessert in an area external to the restaurant's kitchen. Illness was strongly associated with consumption of a contaminated mango pudding dessert, with contamination most likely resulting from the symptomatic and culture positive food handler who prepared the dish. This outbreak demonstrates the importance of excluding symptomatic food handlers, and the need for appropriately informing and educating food handlers regarding safe food handling procedures. Restaurants with staff and management from non-English speaking backgrounds should be specifically targeted for education that is both culturally sensitive and language specific.

Study on biogenic amines in various dry salted fish consumed in China

NASA Astrophysics Data System (ADS)

Wu, Yanyan; Chen, Yufeng; Li, Laihao; Yang, Xianqing; Yang, Shaoling; Lin, Wanling; Zhao, Yongqiang; Deng, Jianchao

2016-08-01

This study was carried out to investigate the biogenic amines (BAs), physicochemical property and microorganisms in dry salted fish, a traditional aquatic food consumed in China. Forty three samples of dry salted fish were gathered from retail and wholesale markets and manufacturers, which had been produced in various regions in China. Cadaverine (CAD) and putrescine (PUT) were quantitatively the most common biogenic amines. About 14% of the samples exceeded the histamine content standards established by the FDA and/or EU. The highest histamine content was found in Silver pomfret ( Pampus argenteus) (347.79 mg kg-1). Five of forty three samples exceeded the acceptable content of TYR (100 mg kg-1), and 23.26% of dried-salted fish contained high contents of biogenic amines (above 600 mg kg-1). In addition, species, regions, pickling processes and drying methods made the physicochemical property, microorganisms and biogenic amines in dry salted fish to be different to some extents. The total plate count (TPC) was much higher than that of total halophilic bacteria in all samples. The biogenic amines, physicochemical property and microbiological counts exhibited large variations among samples. Furthermore, no significant correlation between biogenic amines and physicochemical property and TPC was observed. This study indicated that dry salted fish may still present healthy risk for BAs, depending on the processing methods, storage conditions among others.

The galaxy builders

NASA Astrophysics Data System (ADS)

Cho, Adrian

2018-06-01

Philip Hopkins, a theoretical astrophysicist at the California Institute of Technology in Pasadena, likes to prank his colleagues. An expert in simulating the formation of galaxies, Hopkins sometimes begins his talks by projecting images of his creations next to photos of real galaxies and defying his audience to tell them apart. "We can even trick astronomers," Hopkins says. For decades, scientists have tried to simulate how the trillions of galaxies in the observable universe arose from clouds of gas after the big bang. But only in the past few years have the simulations begun to reproduce both the details of individual galaxies and their distribution of masses and shapes. As the fake universes improve, their role is also changing. Previously, information flowed one way: from the astronomers studying real galaxies to the modelers trying to simulate them. Now, insight is flowing the other way, too, with the models helping guide astronomers and astrophysicists. The models suggest that the earliest galaxies were oddly pickle-shaped, that wafer-thin spiral galaxies are surprisingly rugged in the face of collisions, and, perhaps most important, that galaxies must form stars far more slowly than astrophysicists expected. Progress is coming so fast, says Tiziana Di Matteo, a numerical cosmologist at Carnegie Mellon University in Pittsburgh, Pennsylvania, that "the whole thing has reached this little golden age."

Lactobacillus buchneri genotyping on the basis of clustered regularly interspaced short palindromic repeat (CRISPR) locus diversity.

PubMed

Briner, Alexandra E; Barrangou, Rodolphe

2014-02-01

Clustered regularly interspaced short palindromic repeats (CRISPR) in combination with associated sequences (cas) constitute the CRISPR-Cas immune system, which uptakes DNA from invasive genetic elements as novel "spacers" that provide a genetic record of immunization events. We investigated the potential of CRISPR-based genotyping of Lactobacillus buchneri, a species relevant for commercial silage, bioethanol, and vegetable fermentations. Upon investigating the occurrence and diversity of CRISPR-Cas systems in Lactobacillus buchneri genomes, we observed a ubiquitous occurrence of CRISPR arrays containing a 36-nucleotide (nt) type II-A CRISPR locus adjacent to four cas genes, including the universal cas1 and cas2 genes and the type II signature gene cas9. Comparative analysis of CRISPR spacer content in 26 L. buchneri pickle fermentation isolates associated with spoilage revealed 10 unique locus genotypes that contained between 9 and 29 variable spacers. We observed a set of conserved spacers at the ancestral end, reflecting a common origin, as well as leader-end polymorphisms, reflecting recent divergence. Some of these spacers showed perfect identity with phage sequences, and many spacers showed homology to Lactobacillus plasmid sequences. Following a comparative analysis of sequences immediately flanking protospacers that matched CRISPR spacers, we identified a novel putative protospacer-adjacent motif (PAM), 5'-AAAA-3'. Overall, these findings suggest that type II-A CRISPR-Cas systems are valuable for genotyping of L. buchneri.

Artificially modified collagen fibril orientation affects leather tear strength.

PubMed

Kelly, Susyn J; Wells, Hannah C; Sizeland, Katie H; Kirby, Nigel; Edmonds, Richard L; Ryan, Tim; Hawley, Adrian; Mudie, Stephen; Haverkamp, Richard G

2018-07-01

Ovine leather has around half the tear strength of bovine leather and is therefore not suitable for high-value applications such as shoes. Tear strength has been correlated with the natural collagen fibril alignment (orientation index, OI). It is hypothesized that it could be possible to artificially increase the OI of the collagen fibrils and that an artificial increase in OI could increase tear strength. Ovine skins, after pickling and bating, were strained biaxially during chrome tanning. The strain ranged from 2 to 15% of the initial sample length, either uniformly in both directions by 10% or with 3% in one direction and 15% in the other. Once tanned, the leather tear strengths were measured and the collagen fibril orientation was measured using synchrotron-based small-angle X-ray scattering. The OI increased as a result of strain during tanning from 0.48 to 0.79 (P = 0.001) measured edge-on and the thickness-normalized tear strength increased from 27 to 43 N mm -1 (P < 0.001) after leather was strained 10% in two orthogonal directions. This is evidence to support a causal relationship between high OI (measured edge-on), highly influenced by thickness, and tear strength. It also provides a method to produce stronger leather. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

IRIS TOXICOLOGICAL REVIEW AND SUMMARY ...

EPA Pesticide Factsheets

Trichloroacetic acid is a crystalline solid with sharp, pungent odor. It is used as a soil sterilizer; and as a laboratory intermediate or reagent in the synthesis of a variety of medicinal products and organic chemicals. Trichloroacetic acid is also used industrially as an etching and pickling agent for the surface treatment of metals and as a solvent in the plastics industry. Trichloroacetic acid can be formed as a combustion byproduct of organic compounds in the presence of chlorine. It is also formed as a disinfection byproduct during water chlorination. The existing IRIS entry was added to the IRIS data base between 1994 and 1996. No RfD was developed. The IRIS program is updating the IRIS assessment for Trichloroacetic Acid. This update will incorporate health effects information published since the last assessment was prepared as well as new risk assessment methods. The IRIS assessment for Trichloroacetic Acid will consist of a Toxicological Review and IRIS Summary. The Toxicological Review is a critical review of the physicochemical and toxicokinetic properties of the chemical and its toxicity in humans and experimental systems. The assessment will present reference value for noncancer effects of Trichloroacetic Acid (RfD) and a cancer assessment. The Toxicological Review and IRIS Summary will be subject to internal peer consultation, Agency review and external scientific peer review. The final products will constitute the Agency's opinion on the

Variation in Men's Dietary Intake Between Occupations, Based on Data From the Japan Environment and Children's Study.

PubMed

Tanaka, Rie; Tsuji, Mayumi; Asakura, Keiko; Senju, Ayako; Shibata, Eiji; Kusuhara, Koichi; Morokuma, Seiichi; Sanefuji, Masafumi; Kawamoto, Toshihiro

2018-06-01

There has been increasing interest in dietary health promotion in the workplace. Although many previous studies have focused on dietary habits in specific occupations, variation between occupational groups requires clarification. The present study aimed to examine differences in food and nutrient intake between occupational groups, using detailed classification. A cross-sectional study was conducted using data from the Japan Environment and Children's Study. The study included 38,721 employed Japanese expectant fathers aged between 20 and 65 years. Dietary intake was assessed using a food frequency questionnaire. Occupations were categorized into 11 categories according to the Japan Standard Occupational Classification. Analysis of variance and analysis of covariance were performed to compare dietary intake of occupational groups. Logistic regression analysis was performed to examine the differences in adherence to dietary recommendations across occupations. Dietary intake differed significantly between occupations. Specific dietary intake was observed in security and agricultural workers, who tended to exhibit higher consumption levels for numerous foods and nutrients. In addition, relative to other workers, security workers showed higher intake of dairy products and calcium, and agricultural workers consumed larger amounts of pickles and salt. The study categorized occupations into detailed categories using the Japan Standard Occupational Classification, which facilitated the clarification of overall dietary trends across occupations and identification of specific dietary characteristics in individual occupations. The findings could aid in workplace health promotion.

Evaluation of dietary and life-style habits of patients with gastric cancer: a case-control study in Turkey.

PubMed

Yassibaş, Emine; Arslan, Perihan; Yalçin, Suayib

2012-01-01

Gastric cancer is an important public health problem in the world and Turkey. In addition to Helicobacter pylori (H. pylori), smoking, alcohol consumption and family history, certain dietary factors have been associated with its occurrence. The impact of dietary habits and life-style factors on the risk of gastric cancer in Turkey were evaluated in this study. A questionnaire was applied to 106 patients with gastric adenocarcinoma and 106 controls without cancer matched for age (range 28-85 years) and gender selected from a hospital based population. Adjusted odds ratios (ORs) and 95% confidence intervals (CI) were calculated with logistic regression analysis. The incidence of H. pylori was 81.3% in patients. Frequent consumption of salty dishes, very salty foods like pickles, soup mixes, sausages, foods at hot temperature (ORs=3.686, 7.784, 5.264, 3.148 and 3.273 respectively) and adding salt without tasting (OR=4.198) were associated with increased gastric risk. Also heavy smoking and high amount of alcohol consumption (p=0.000) were risk factors. Frequent consumption of green vegetables, onion, garlic and dried fruits (ORs=0.569, 0.092, 0.795 and 0.041) was non- significantly associated with decreased risk. Improved dietary habits, reducing salt consumption and eradication of H. pylori infection may provide protection against gastric cancer in Turkey.

Sodium Chloride Does Not Ensure Microbiological Safety of Foods: Cases and Solutions.

PubMed

Kim, Nam Hee; Cho, Tae Jin; Rhee, Min Suk

2017-01-01

Addition of salt or salt-containing water to food is one of the oldest and most effective preservation methods in history; indeed, salt-cured foods are generally recognized as microbiologically safe due to their high salinity. However, a number of microbiological risks remain. The microbiological hazards and risks associated with salt-cured foods must be addressed more in-depth as they are likely to be underestimated by previous studies. This review examined a number of scientific reports and articles about the microbiological safety of salt-cured foods, which included salted, brined, pickled, and/or marinated vegetables, meat, and seafood. The following subjects are covered in order: (1) clinical cases and outbreaks attributed to salt-cured foods; (2) the prevalence of foodborne pathogens in such foods; (3) the molecular, physiological, and virulent responses of the pathogens to the presence of NaCl in both laboratory media and food matrices; (4) the survival and fate of microorganisms in salt-cured foods (in the presence/absence of additional processes); and (5) the interaction between NaCl and other stressors in food processes (e.g., acidification, antimicrobials, drying, and heating). The review provides a comprehensive overview of potentially hazardous pathogens associated with salt-cured foods and suggests further research into effective intervention techniques that will reduce their levels in the food chain. Copyright © 2017 Elsevier Inc. All rights reserved.

MICROBIAL CONTAMINATION OF STREET VENDED FOODS FROM A UNIVERSITY CAMPUS IN BANGLADESH.

PubMed

Islam, Sufia; Nasrin, Nishat; Rizwan, Farhana; Nahar, Lutfun; Bhowmik, Adity; Esha, Sayma Afrin; Talukder, Kaisar Ali; Akter, Mahmuda; Roy, Ajoy; Ahmed, Muniruddin

2015-05-01

The microbiological quality of street vended food samples from Dhaka, Bangladesh was evaluated. The objective of the study was to identify the presence of common pathogens (Escherichia coli, Shigella spp, Salmonella and Vibrio spp) and to describe the molecular characterization of E coli, a commonly found pathogen in various street foods. Fifty food samples were collected from fixed and mobile vendors from two sampling locations (Mohakhali and Aftabnagar) in Dhaka city, Bangladesh. The tested samples included deep fried and fried snacks; quick lunch items; pickles; fruit chutney; baked items; spicy, sour and hot snacks etc: Juices, tamarind water and plain drinking water were also tested. Sterile polythene bags were used for collecting 200 g of each category of samples. They were tested for the presence of microorganisms following conventional microbiological processes. Biochemical tests followed by serology were done for the confirmation of Shigella and Salmonella. Serological reaction was carried out for confirmation of Vibrio spp. DNA was isolated for the molecular characterization to detect the pathogenic E. coli by polymerase chain reaction (PCR). Out of 50 food samples, six (12%) were confirmed to contain different species of E. coli and Shigella. Molecular characterization of E. coli revealed that three samples were contaminated with enteroaggregative E. coli (EAEC) and one was contaminated with enterotoxigenic E. coli (ETEC). Shigellaflexneri X variant was detected in one food item and Shigella flexneri 2a was found in drinking water. All these enteric pathogens could be the potential cause for foodborne illnesses.

Software architecture for time-constrained machine vision applications

NASA Astrophysics Data System (ADS)

Usamentiaga, Rubén; Molleda, Julio; García, Daniel F.; Bulnes, Francisco G.

2013-01-01

Real-time image and video processing applications require skilled architects, and recent trends in the hardware platform make the design and implementation of these applications increasingly complex. Many frameworks and libraries have been proposed or commercialized to simplify the design and tuning of real-time image processing applications. However, they tend to lack flexibility, because they are normally oriented toward particular types of applications, or they impose specific data processing models such as the pipeline. Other issues include large memory footprints, difficulty for reuse, and inefficient execution on multicore processors. We present a novel software architecture for time-constrained machine vision applications that addresses these issues. The architecture is divided into three layers. The platform abstraction layer provides a high-level application programming interface for the rest of the architecture. The messaging layer provides a message-passing interface based on a dynamic publish/subscribe pattern. A topic-based filtering in which messages are published to topics is used to route the messages from the publishers to the subscribers interested in a particular type of message. The application layer provides a repository for reusable application modules designed for machine vision applications. These modules, which include acquisition, visualization, communication, user interface, and data processing, take advantage of the power of well-known libraries such as OpenCV, Intel IPP, or CUDA. Finally, the proposed architecture is applied to a real machine vision application: a jam detector for steel pickling lines.

Effects of Lactobacillus curvatus and Leuconostoc mesenteroides on Suan Cai Fermentation in Northeast China.

PubMed

Yang, Hongyan; Wu, Hao; Gao, Lijuan; Jia, Hongbai; Zhang, Yuan; Cui, Zongjun; Li, Yuhua

2016-12-28

To investigate the effects of Lactobacillus curvatus and Leuconostoc mesenteroides on suan cai (pickled Chinese cabbage) fermentation, L. curvatus and/or Ln. mesenteroides were inoculated into suan cai. Physicochemical indexes were measured, and the microbial dynamics during the fermentation were analyzed by Illumina MiSeq sequencing and quantitative polymerase chain reaction (qPCR). The results showed that inoculation with lactic acid bacteria (LAB) lowered the pH of the fermentation system more rapidly. The decrease in water-soluble carbohydrates in the inoculated treatments occurred more rapidly than in the control. The LAB counts in the control were lower than in other inoculated treatments during the first 12 days of fermentation. According to the Illumina MiSeq sequencing analyses, Firmicutes , Proteobacteria , Bacteroidetes , Actinobacteria , Cyanobacteria , Fusobacteria , and Verrucomicrobia were present in the fermentations, along with other unclassified bacteria. Generally, Firmicutes was predominant during the fermentation in all treatments. At the genus level, 16 genera were detected. The relative abundance of Lactobacillus in all inoculated treatments was higher than in the control. The relative abundance of Lactobacillus in the treatments containing L. curvatus was higher than in the Ln. mesenteroides -only treatment. The relative abundance of Leuconostoc in the Ln. mesenteroides -containing treatments increased continuously throughout the fermentation. Leuconostoc was highest in the Ln. mesenteroides -only treatment. According to the qPCR results, L. curvatus and/or Ln. mesenteroides inoculations could effectively inhabit the fermentation system. L. curvatus dominated the fermentation in the inoculated treatments.

Dietary intervention and chemoprevention--1992 perspective.

PubMed

Feldman, E B

1993-09-01

Diet, including excess or scarcity of specific foods and nutrients, is important in the etiology of 30-60% of a variety of cancers. Dietary changes may favorably affect cancer risk and incidence. This overview summarizes recommended dietary changes and their nutritional implications and considers the problems of selecting and implementing such a program and identifying and targeting appropriate populations and subjects. Dietary changes that decrease the intake of fat and pickled/smoked foods, limit calorie intake and alcohol consumption, and increase the intake of fiber, fruits, and vegetables should help to decrease risk for cancers of the breast, colon, oral cavity, upper gastrointestinal tract, lung, and cervix. Micronutrients to increase include vitamins C, E, A, beta-carotene and other carotenoids, and folic acid. The diet should contain a variety of yellow-orange fruits and vegetables, green leafy and cruciferous vegetables, legumes, whole grains, low-fat dairy products, and lean meats, fish, and poultry. This diet must be adequate in proteins and minerals, palatable, affordable, and add to the quality of life. It is important that we target appropriate subjects and populations, modify foods, and design and fund research studies in areas of nutrient availability and metabolism and the biologic mechanisms of nutritional chemoprevention. A program of nutritional intervention by sound dietary changes that is effective, safe, and acceptable in chemoprevention should be the cornerstone of a cancer prevention strategy starting now. Directions for future research are discussed.

Lactobacillus buchneri Genotyping on the Basis of Clustered Regularly Interspaced Short Palindromic Repeat (CRISPR) Locus Diversity

PubMed Central

Briner, Alexandra E.

2014-01-01

Clustered regularly interspaced short palindromic repeats (CRISPR) in combination with associated sequences (cas) constitute the CRISPR-Cas immune system, which uptakes DNA from invasive genetic elements as novel “spacers” that provide a genetic record of immunization events. We investigated the potential of CRISPR-based genotyping of Lactobacillus buchneri, a species relevant for commercial silage, bioethanol, and vegetable fermentations. Upon investigating the occurrence and diversity of CRISPR-Cas systems in Lactobacillus buchneri genomes, we observed a ubiquitous occurrence of CRISPR arrays containing a 36-nucleotide (nt) type II-A CRISPR locus adjacent to four cas genes, including the universal cas1 and cas2 genes and the type II signature gene cas9. Comparative analysis of CRISPR spacer content in 26 L. buchneri pickle fermentation isolates associated with spoilage revealed 10 unique locus genotypes that contained between 9 and 29 variable spacers. We observed a set of conserved spacers at the ancestral end, reflecting a common origin, as well as leader-end polymorphisms, reflecting recent divergence. Some of these spacers showed perfect identity with phage sequences, and many spacers showed homology to Lactobacillus plasmid sequences. Following a comparative analysis of sequences immediately flanking protospacers that matched CRISPR spacers, we identified a novel putative protospacer-adjacent motif (PAM), 5′-AAAA-3′. Overall, these findings suggest that type II-A CRISPR-Cas systems are valuable for genotyping of L. buchneri. PMID:24271175

Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha.

PubMed

Nguyen, Nguyen Khoi; Dong, Ngan Thi Ngoc; Nguyen, Huong Thuy; Le, Phu Hong

2015-01-01

Kombucha is sweetened black tea that is fermented by a symbiosis of bacteria and yeast embedded within a cellulose membrane. It is considered a health drink in many countries because it is a rich source of vitamins and may have other health benefits. It has previously been reported that adding lactic acid bacteria (Lactobacillus) strains to kombucha can enhance its biological functions, but in that study only lactic acid bacteria isolated from kefir grains were tested. There are many other natural sources of lactic acid bacteria. In this study, we examined the effects of lactic acid bacteria from various fermented Vietnamese food sources (pickled cabbage, kefir and kombucha) on kombucha's three main biological functions: glucuronic acid production, antibacterial activity and antioxidant ability. Glucuronic acid production was determined by high-performance liquid chromatography-mass spectrometry, antibacterial activity was assessed by the agar-well diffusion method and antioxidant ability was evaluated by determining the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. Four strains of food-borne pathogenic bacteria were used in our antibacterial experiments: Listeria monocytogenes ATCC 19111, Escherichia coli ATCC 8739, Salmonella typhimurium ATCC 14028 and Bacillus cereus ATCC 11778. Our findings showed that lactic acid bacteria strains isolated from kefir are superior to those from other sources for improving glucuronic acid production and enhancing the antibacterial and antioxidant activities of kombucha. This study illustrates the potential of Lactobacillus casei and Lactobacillus plantarum isolated from kefir as biosupplements for enhancing the bioactivities of kombucha.

Daily intake of selenium and concentrations in blood of residents of Riyadh City, Saudi Arabia.

PubMed

Al-Othman, Abdulaziz M; Al-Othman, Zeid A; El-Desoky, Gaber E; Aboul-Soud, Mourad A M; Habila, Mohamed A; Giesy, John P

2012-08-01

Concentrations of selenium (Se) in food from local markets of Riyadh, Kingdom of Saudi Arabia (KSA) were measured and daily intake calculated based on information from a questionnaire of foods eaten by healthy Saudis. The daily intake of Se was then compared to concentrations of Se in blood serum. Primary sources of Se in the diet of Saudis were as follows: meat and meat products (31%), egg (20.4%), cereals and cereal products (16%), legumes (8.7%), fruits (6.8%), milk and dairy products (2.0%), beverages (2%), sweets (1.8%), pickles (0.2%), and oil (0.02%). Daily intake of Se, estimated to be 93 μg Se/person/day, was slightly greater than that calculated from the Food and Agriculture Organization (FAO) food balance sheet for KSA, which was approximately 90 μg Se/person/day. The daily intake of Se by Saudis in Riyadh was greater than that of Australians or Dutch but less that of Canadians and Americans. There was a statistically significant correlation (R = +0.38, P < 0.05) between daily intake of Se and concentrations of Se in blood serum of Saudis in Riyadh. The mean concentration of Se in serum was 1.0 × 10(2) ± 30.5 μg Se/l. Taken together, the results suggest that the average Se intake and Se serum concentrations are within the known limits and recommendations, making it unlikely that Saudis are on average at risk of deficiency or toxicity.

Anionic ordering and thermal properties of FeF 3·3H 2O

DOE PAGES

Burbano, Mario; Duttine, Mathieu; Borkiewicz, Olaf; ...

2015-09-17

In this study, iron fluoride tri-hydrate can be used to prepare iron hydroxyfluoride with the Hexagonal-Tungsten-Bronze (HTB) type structure, a potential cathode material for batteries. To understand this phase transformation, a structural description of β-FeF 3·3H 2O is first performed by means of DFT calculations and Mössbauer spectroscopy. The structure of this compound consists of infinite chains of [FeF 6]n and [FeF 2(H2O) 4] n. The decomposition of FeF 3·3H 2O induces a collapse and condensation of these chains, which lead to the stabilization, under specific conditions, of a hydroxyfluoride network FeF 3-x(OH) x with the HTB structure. The releasemore » of H 2O and HF was monitored by thermal analysis and physical characterizations during the decomposition of FeF 3·3H 2O. An average distribution of FeF 4(OH) 2 distorted octahedra in HTB-FeF 3-x(OH) x was obtained subsequent to the thermal hydrolysis/olation of equatorial anionic positions involving F- and H 2O. This study provides a clear understanding of the structure and thermal properties of FeF 3·3H 2O, a material that can potentially bridge the recycling of pickling sludge from the steel industry by preparing battery electrodes.« less

Immobilization of myoglobin on Au nanoparticle-decorated carbon nanotube/polytyramine composite as a mediator-free H2O2 and nitrite biosensor

PubMed Central

Vilian, A. T. Ezhil; Veeramani, Vediyappan; Chen, Shen-Ming; Madhu, Rajesh; Kwak, Cheol Hwan; Huh, Yun Suk; Han, Young-Kyu

2015-01-01

A novel composite film was designed for use as a highly selective mediator-free amperometric biosensor, and a method was created for accomplishing direct electrochemistry of myoglobin on a multi-walled carbon nanotube and tyramine-modified composite decorated with Au nanoparticles on a glassy carbon electrode. The ultraviolet-visible and electrochemical impedance spectroscopy results showed that myoglobin retained its native conformation in the interaction with Au-PTy-f-MWCNT. The surface coverage of Mb-heme-Fe(II)/(III) immobilized on Au-PTy-f-MWCNT and the heterogeneous electron-transfer rate constant were 2.12 × 10−9 mol cm−2 and 4.86 s−1, respectively, indicating a higher loading capacity of the nanocomposite for direct electron transfer of Mb onto the electrode surface. The proposed Mb/Au-PTy-f-MWCNT biofilm exhibited excellent electrocatalytic behavior toward the reduction of H2O2 and the oxidation of nitrite with linear ranges of 2 to 5000 μM and 1 to 8000 μM and lower detection limits of 0.01 μM and 0.002 μM, respectively. An apparent Michaelis-Menten constant of 0.12 mM indicated that the Mb immobilized on the Au-PTy-f-MWCNT film retained its native activity. This biosensor can be successfully applied to detect H2O2 and nitrite in disinfectant cream, eye drops, pickle juice, and milk samples. PMID:26672985

Isolation of Endotoxin Eliminating Lactic Acid Bacteria and a Property of Endotoxin Eliminating Protein.

PubMed

Kondo, Ayaka; Asami, Kyoko; Suda, Yoshihito; Shimoyamada, Makoto; Kanauchi, Makoto

2016-06-01

Recently, many scholars have reported lactic acid bacteria (LAB) functions, such as anticancer activity and anti-inflammatory activity for intestines. To decrease inflammatory substances such as endotoxins, LAB consumed safely with meals were isolated from food and food ingredients. First, LAB were isolated as 168 strains of bacillus LAB (49 strain) and coccus LAB (119 strains) from food ingredients and fermented foods such as rice, rice bran, malt, grains, miso soy paste, and some pickles. Their LAB (168 strains) were cultivated in medium containing endotoxin from Escherichia coli O18 LPS at 15 and 30 °C for 64 h to identify endotoxin-eliminating LAB. Consequently, the AK-23 strain was screened as an endotoxin-eliminating LAB strain. The strain decreased endotoxin in YP medium without sugar at 30 °C for 64 h until 9% of endotoxin. The strain was identified as Pediococcus pentosaceus according to morphological characteristics such as its cell shape, physiological characteristics related to its fermentation type, assimilation of sugars, pH tolerance, optimum growth temperature, and molecular biological characteristics as its homology to 16S rRNA. To investigate the location of the endotoxin-eliminating substance, 4 fractions were separated from AK-23 cells as extracellular, cell wall digestion, cytoplasm, and cell membrane fractions. The endotoxin-decreasing substance, located on a cell wall, was identified as a 217 kDa protein. © 2016 Institute of Food Technologists®

Dietary patterns associated with HbA1c and LDL cholesterol among individuals with type 1 diabetes in China

PubMed Central

Jaacks, Lindsay M.; Crandell, Jamie; Mendez, Michelle A.; Lamichhane, Archana P.; Liu, Wei; Ji, Linong; Du, Shufa; Rosamond, Wayne; Popkin, Barry M.; Mayer-Davis, Elizabeth J.

2015-01-01

Aims To identify dietary patterns that influence cardiometabolic risk among individuals with type 1 diabetes (T1D) in China. Methods Data are from a cross-sectional study of T1D in China (n=99). Dietary intake was assessed using three 24-hour recalls. Reduced rank regression was used to identify dietary patterns from a set of 20 food groups that maximized the explained variation in glycated hemoglobin A1c (HbA1c) and low-density lipoprotein (LDL) cholesterol. Results Dietary pattern 1 was characterized by low intakes of wheat products and high-fat cakes, and high intakes of beans and pickled vegetables. Dietary pattern 2 was characterized by low intakes of high-fat cakes, nuts/seeds, fish/shellfish, and teas/coffee, and high intakes of rice and eggs. Participants in the highest tertile of dietary pattern 1 had significantly (p<0.05) higher HbA1c and LDL cholesterol compared to participants in the lowest tertile: mean difference in HbA1c was 1.0 percentage point (11mmol/mol) and in LDL cholesterol was 0.36 mmol/L after adjustment for age and household income. Dietary pattern 2 was not associated with HbA1c or LDL cholesterol. Conclusions We identified a dietary pattern that is significantly related to HbA1c and LDL cholesterol. These findings provide support for behavioral strategies to prevent complications in individuals with T1D in China. PMID:25630525

Treatment of alumina refinery waste (red mud) through neutralization techniques: A review.

PubMed

Rai, Suchita; Wasewar, K L; Agnihotri, A

2017-06-01

In the Bayer process of extraction of alumina from bauxite, the insoluble product generated after bauxite digestion with sodium hydroxide at elevated temperature and pressure is known as 'red mud' or 'bauxite residue'. This alumina refinery waste is highly alkaline in nature with a pH of 10.5-12.5 and is conventionally disposed of in mostly clay-lined land-based impoundments. The alkaline constituents in the red mud impose severe and alarming environmental problems, such as soil and air pollution. Keeping in view sustainable re-vegetation and residue management, neutralization/treatment of red mud using different techniques is the only alternative to make the bauxite residue environmentally benign. Hence, neutralization techniques, such as using mineral acids, acidic waste (pickling liquor waste), coal dust, superphosphate and gypsum as amenders, CO 2 , sintering with silicate material and seawater for treatment of red mud have been studied in detail. This paper is based upon and emphasizes the experimental work carried out for all the neutralization techniques along with a comprehensive review of each of the processes. The scope, applicability, limitations and feasibility of these processes have been compared exhaustively. Merits and demerits have been discussed using flow diagrams. All the techniques described are technically feasible, wherein findings obtained with seawater neutralization can be set as a benchmark for future work. Further studies should be focused on exploring the economical viability of these processes for better waste management and disposal of red mud.

SUMMARY TECHNICAL REPORT ON FEED MATERIALS FOR THE PERIOD APRIL 1, 1959 TO JUNE 30, 1959

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

Simmons, J.W. ed.

1959-07-20

and were then examined for slag coverage, slag volume, and slag weight. There was a high degree of overlap of these parameters for adjacent grades. A hydraulic separator for separatlng uranlum from magnesium and magnesium fluorlde was fabrlcated. Excellent separatlon was obtained for +l6 mesh material. A hydrochloric acid dissolution- UF/sub 4/ precipitation process for routing scrap materials to the reductlon-to- metal step was examined. The purification obtained was noted, and process conditions were varied to determine their effect upon UF/sub 4/ density, UF/sub 4/ purity and precipitation time. Three types of uranium scrap were subjected to the HCl dissolution-aqueous precipitation Winlo process to determine the purification achieved. Green salt made from dolomitlc bomb liner residues was found to be grossly contaminated. Acceptable green salt was raade from pickle liquor treated with formaldehyde and from pickle liquor plus black oxide. Nominal 80% yields were obtained in the recovery of magnesium metal by reaction of calcium carblde with magnesium fluoride slag and in the recovery of HF by the reactlon of sulfuric acid wlth magnesium fluoride slag. A sample holder for use in quantitative preferred orientation studies was fabricated. The holder, designed to fit a North American Philips Gonionweter, will accommodate specimens up to l 13/16 inches in diameter and incorporates a precision ball bearing. A satisfactory technique was developed for the analysis of uranium metal for traces of fluoride. A direct flame photometric method is glven for the determination of magnesium in uranium ore concentrates. No chemical separation step is required, except for high-iron-content ores. (auth)« less

Effects of fermentation time and low temperature during the production process of Thai pickled fish (pla-som) on the viability and infectivity of Opisthorchis viverrini metacercariae.

PubMed

Onsurathum, Sudarat; Pinlaor, Porntip; Haonon, Ornuma; Chaidee, Apisit; Charoensuk, Lakhanawan; Intuyod, Kitti; Boonmars, Thidarut; Laummaunwai, Porntip; Pinlaor, Somchai

2016-02-02

Contamination of a popular fermented fish dish, pla-som, by Opisthorchis viverrini metacercariae (OVMC) is a possible cause of carcinogenic liver fluke infection in Thailand. Affected individuals are at risk of bile duct cancer, which is a major health problem for people in the Greater Mekong Subregion. In order to investigate concerns about food safety, we studied the effects of fermentation time and low temperature on the viability and infectivity of OVMC during the pla-som production process. Pla-som was prepared at room temperature for up to 1 week in duplicate experiments using cyprinid freshwater fish obtained from an O. viverrini-endemic area. OVMC were then isolated and identified under a stereomicroscope. Complete and viable OVMC were found on days 1-4 of fermentation, while their morphology was degenerated thereafter. After OVMC were fed to hamsters, the percentage of the worm recovery after 1 to 2 months of infection was 52%, 44.7%, 11.3% and 1% for days 1, 2, 3 and 4, respectively. In order to measure the effect of low temperature on OVMC, fish were kept in a refrigerator (4 °C) for up to five days and then subsequently fermented for three days. In fish stored in a refrigerator for 1 and 2 days, viable OVMC were clearly observed and were able to infect hamsters, a worm-recovery percentage of 3.3% and 12.7%, respectively. By contrast, in pla-som prepared from fish stored for 3 to 5 days, OVMC were degenerated and could not infect the host. In conclusion, pla-som fermentation for more than four days and refrigerating fish for three days before pla-som processing can prevent O. viverrini infection. This study may increase awareness of fermented-fish dish preparation to prevent liver fluke infection. Copyright © 2015 Elsevier B.V. All rights reserved.

Auxetic coronary stent endoprosthesis: fabrication and structural analysis.

PubMed

Amin, Faisal; Ali, Murtaza Najabat; Ansari, Umar; Mir, Mariam; Minhas, Muhammad Asim; Shahid, Wakeel

2015-07-04

Cardiovascular heart disease is one of the leading health issues in the present era and requires considerable health care resources to prevent it. The present study was focused on the development of a new coronary stent based on novel auxetic geometry which enables the stent to exhibit a negative Poisson's ratio. Commercially available coronary stents have isotropic properties, whereas the vascular system of the body shows anisotropic characteristics. This results in a mismatch between anisotropic-isotropic properties of the stent and arterial wall, and this in turn is not favorable for mechanical adhesion of the commercially available coronary stents with the arterial wall. It is believed that an auxetic coronary stent with inherent anisotropic mechanical properties and negative Poisson's ratio will have good mechanical adhesion with the arterial wall. The auxetic design was obtained via laser cutting, and surface treatment was performed with acid pickling and electropolishing, followed by an annealing process. In vitro mechanical analysis was performed to analyze the mechanical performance of the auxetic coronary stent. Scanning electronic microscopy (SEM) was used to determine the effects of fabrication processes on the topography of the auxetic stent. The elastic recoil (3.3%) of the in vitro mechanical analysis showed that the auxetic stent design effectively maintained the luminal patency of the coronary artery. Also, the auxetic coronary stent showed no foreshortening, therefore it avoids the problem of stent migration, by expanding in both the radial and longitudinal directions. By virtue of its synclastic behavior, the auxetic stent bulges outward when it is radially expanded through an inflated balloon.

Handbook of energy utilization in agriculture. [Collection of available data

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

Pimentel, D.

1980-01-01

Available data, published and unpublished, on energy use in agriculture and forestry production are presented. The data specifically focus on the energy-input aspects of crop, livestock, and forest production. Energy values for various agricultural inputs are discussed in the following: Energy Inputs for Nitrogen, Phosphorus, and Potash Fertilizers; Energy Used in the US for Agricultural Liming Materials; Assessing the Fossil Energy Costs of Propagating Agricultural Crops; Energy Requirements for Irrigation; Energy Inputs for the Production, Formulation, Packaging, and Transport of Various Pesticides; Energy Requirements for Various Methods of Crop Drying; Energy Used for Transporting Supplies to the Farm; and Unitmore » Energy Cost of Farm Buildings. Energy inputs and outputs for field crop systems are discussed for barley, corn, oats, rice, rye, sorghum, wheat, soybeans, dry beans, snap beans, peas, safflower, sugarcane in Louisiana, sugar beet, alfalfa, hay, and corn silage. Energy inputs for vegetables are discussed for cabbage, Florida celery, lettuce, potato, pickling cucumbers, cantaloupes, watermelon, peppers, and spinach. Energy inputs and outputs for fruits and tree crops discussed are: Eastern US apples, apricots, cherries, peaches, pears, plums and prunes, grapes in the US, US citrus, banana in selected areas, strawberries in the US, red raspberries, blueberries, cranberries, pecans, walnuts, almonds, and maple production in Vermont. Energy inputs and outputs for livestock production are determined for dairy products, poultry, swine, beef, sheep, and aquaculture. Energy requirments for inshore and offshore fishing crafts (the case of the Northeast fishery) and energy production and consumption in wood harvest are presented.« less

Closeout of JOYO-1 Specimen Fabrication Efforts

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

ME Petrichek; JL Bump; RF Luther

2005-10-31

Fabrication was well under way for the JOYO biaxial creep and tensile specimens when the NR Space program was canceled. Tubes of FS-85, ASTAR-811C, and T-111 for biaxial creep specimens had been drawn at True Tube (Paso Robles, CA), while tubes of Mo-47.5 Re were being drawn at Rhenium Alloys (Cleveland, OH). The Mo-47.5 Re tubes are now approximately 95% complete. Their fabrication and the quantities produced will be documented at a later date. End cap material for FS-85, ASTAR-811C, and T-111 had been swaged at Pittsburgh Materials Technology, Inc. (PMTI) (Large, PA) and machined at Vangura (Clairton, PA). Cuttingmore » of tubes, pickling, annealing, and laser engraving were in process at PMTI. Several biaxial creep specimen sets of FS-85, ASTAR-811C, and T-111 had already been sent to Pacific Northwest National Laboratory (PNNL) for weld development. In addition, tensile specimens of FS-85, ASTAR-811C, T-111, and Mo-47.5 Re had been machined at Kin-Tech (North Huntington, PA). Actual machining of the other specimen types had not been initiated. Flowcharts 1-3 detail the major processing steps each piece of material has experienced. A more detailed description of processing will be provided in a separate document [B-MT(SRME)-51]. Table 1 lists the in-process materials and finished specimens. Also included are current metallurgical condition of these materials and specimens. The available chemical analyses for these alloys at various points in the process are provided in Table 2.« less

Opponency of astringent and fat sensations.

PubMed

des Gachons, Catherine Peyrot; Mura, Emi; Speziale, Camille; Favreau, Charlotte J; Dubreuil, Guillaume F; Breslin, Paul A S

2012-10-09

In most cultures, people ingest a variety of astringent foods and beverages during meals, but the reasons for this practice are unclear. Many popular beliefs and heuristics, such as high tannin wines should be balanced with fatty foods, for example 'red wine with red meat', suggest that astringents such as pickles, sorbets, wines, and teas 'cleanse' the palate while eating. Oral astringents elicit 'dry, rough' sensations [1], in part, by breaking down mucinous lubricating proteins in saliva [2,3]. The introduction of oral lubricants, including fats, partially diminishes strong astringent sensations [4,5]. Thus, it appears that astringency and fattiness can oppose each other perceptually on an oral rheological spectrum. Most teas, wines, and 'palate cleansers', however, are only mildly astringent and an explanation of how they could oppose the fattiness of meals is lacking. Here, we demonstrate that weakly astringent stimuli can elicit strong sensations after repeated sampling. Astringency builds with exposures [6] to an asymptotic level determined by the structure and concentration of the compound. We also establish that multiple sips of a mild astringent solution, similar to a wine or tea, decrease oral fat sensations elicited by fatty food consumption when astringent and fatty stimuli alternate, mimicking the patterning that occurs during a real meal. Consequently, we reveal a principle underlying the international practice of 'palate cleansing'. Repeatedly alternating samples of astringent beverages with fatty foods yielded ratings of fattiness and astringency that were lower than if rinsing with water or if presented alone without alternation. Copyright © 2012 Elsevier Ltd. All rights reserved.

Postprandial glucose response to Chinese foods in patients with type 2 diabetes.

PubMed

Chan, Eliza M Y; Cheng, Winnie M W; Tiu, Sau-Cheung; Wong, Lily L L

2004-12-01

The objective of this study is to examine the glycemic response to common Chinese foods in patients with type 2 diabetes. Twenty-four Chinese adults with type 2 diabetes participated. Subjects were allocated to eat a pair of test meals in random order. Test meals included plain porridge with lean pork (meal 1A), plain porridge and Shrimp Shao Mai (Doll Brand, Winner Food Products Limited, Hong Kong) (meal 1B), boiled rice with boiled egg white (meal 2A), fried rice with whole egg (meal 2B), plain noodles in clear soup (meal 3A), and Pickled Vegetable and Pork-flavored Instant Bowl Noodles (Doll Brand, Winner Food Products Limited) (meal 3B). Nutritional content of the meals was calculated from the nutritional label on the food package and the food composition table. Plasma glucose was checked before the meal and in 30-minute intervals for up to 4 hours after the meal. Significant differences in the area under the curve of glucose up to 2 hours after the meal were detected between meal 1A and 2A ( P =.044), 1A and 3A ( P =.001), and 3A and 3B ( P =.017). The results suggest that fat alone does not alter the glycemic response to rice or porridge. Porridge produces a higher glycemic response than rice and noodles despite similar carbohydrate contents, and different noodles lead to differences in glycemic excursion, suggesting that the glycemic index of common Chinese foods is affected by cooking methods and food processing.

Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.

PubMed

Hong, Sung Wook; Choi, Yun-Jeong; Lee, Hae-Won; Yang, Ji-Hee; Lee, Mi-Ai

2016-06-28

Kimchi is a traditional Korean fermented vegetable food, the production of which involves brining of Korean cabbage, blending with various other ingredients (red pepper powder, garlic, ginger, salt-pickled seafood, etc.), and fermentation. Recently, kimchi has also become popular in the Western world because of its unique taste and beneficial properties such as antioxidant and antimutagenic activities, which are derived from the various raw materials and secondary metabolites of the fermentative microorganisms used during production. Despite these useful activities, analysis of the microbial community present in kimchi has received relatively little attention. The objective of this study was to evaluate the bacterial community structure from the raw materials, additives, and final kimchi product using the culture-independent method. Specifically, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was used to analyze the 16S rRNA partial sequences of the microflora. One primer set for bacteria, 341F(GC)-518R, reliably produced amplicons from kimchi and its raw materials, and these bands were clearly separated on a 35-65% denaturing gradient gel. Overall, 117 16S rRNA fragments were identified by PCR-DGGE analysis. Pediococcus pentosaceus, Leuconostoc citreum, Leuconostoc gelidum, and Leuconostoc mesenteroides were the dominant bacteria in kimchi. The other strains identified were Tetragenococcus, Pseudomonas, Weissella, and uncultured bacterium. Comprehensive analysis of these microorganisms could provide a more detailed understanding of the biologically active components of kimchi and help improve its quality. PCR-DGGE analysis can be successfully applied to a fermented food to detect unculturable or other species.

Ramadan major dietary patterns.

PubMed

Shadman, Zhaleh; Poorsoltan, Nooshin; Akhoundan, Mahdieh; Larijani, Bagher; Soleymanzadeh, Mozhdeh; Akhgar Zhand, Camelia; Seyed Rohani, Zahra Alsadat; Khoshniat Nikoo, Mohsen

2014-09-01

There has been no data on population based dietary patterns during the Ramadan fasting month. The purpose of this study was to detect Ramadan major dietary patterns among those who fast in Tehran. This cross-sectional study included 600 subjects, aged 18-65 with body mass index (BMI) of 18.5-40, who had decided to fast during Ramadan. Anthropometric measurements, usual physical activity level and educational status were collected two weeks before Ramadan. Information on Ramadan dietary intakes was obtained using a food frequency questionnaire and factor analysis was used to identify major dietary patterns. We identified four major dietary patterns: 1) Western-like pattern; high in fast foods, salty snacks, nuts, potato, fish, poultry, chocolates, juices; 2) high cholesterol and high sweet junk food pattern; high in pickles, sweets and condiments, butter and cream, canned fish, visceral meats and eggs; 3) Mediterranean-like pattern; high in vegetables, olive oil, dates, dairy, dried fruits, fruits, red meats, tea and coffee and 4) Ramadan-style pattern; large consumption of Halim, soups, porridges, legumes and whole grains, soft drinks, Zoolbia and Bamieh. Age was positively and inversely associated with Mediterranean-like (P = 0.003; r = 0.17) and Ramadan style (P = 0.1; r = -0.13) dietary pattern, respectively. Pre-Ramadan physical activity level was associated with a Mediterranean-like dietary pattern (P < 0.0001; r = 0.20). This study showed a Ramadan-specific dietary pattern has unique characteristics, which has not yet been identified as a model of dietary pattern. Also, among identified dietary patterns, Mediterranean-like was the healthiest.

Association between diet and esophageal cancer in Taiwan.

PubMed

Hung, Hsin-Chia; Huang, Meng-Chuan; Lee, Jang-Ming; Wu, Deng-Chyang; Hsu, Hon-Ki; Wu, Ming-Tsang

2004-06-01

Several studies have reported the importance of dietary factors in the development of esophageal cancer. The purpose of the present study was to evaluate the effects of several common dietary factors on the risk of squamous cell carcinoma of the esophagus in a Taiwanese population. The association between diet and esophageal cancer was examined in 284 male patients and 480 male controls, who were recruited during 6 year period. Consumption of preserved and overheated foods was found to be associated with increased risk of esophageal cancer, whereas intake of fresh fruits, vegetables, and tea was inversely associated with this risk. Men who consumed fermented bean products, salted food and preserved/pickled vegetables more than once a week after age 40 years had a 3.4-fold risk (95% confidence interval (CI): 1.9-6.2), 2.3-fold risk (95%CI: 1.2-4.2), and 2.5-fold risk (95%CI: 1.3-4.5), respectively, compared to men eating these items less than once a week. It was further found that these preserved foods were more strongly associated with esophageal cancer among men who consumed fruit less than once per day than those who consumed fruits one or more times per day. These results suggest that a high intake of preserved foods and overheated drinks might increase the risk of esophageal cancer, and intake of fruit, vegetables, and tea might be negatively associated with risk of esophageal cancer. The results also suggest that diet is an important factor in the development of esophageal cancer in Taiwan.

Distribution and clinical correlates of viral and host genotypes in Chinese patients with chronic hepatitis C virus infection

PubMed Central

Rao, Huiying; Wei, Lai; Lopez-Talavera, Juan Carlos; Shang, Jia; Chen, Hong; Li, Jun; Xie, Qing; Gao, Zhiliang; Wang, Lei; Wei, Jia; Jiang, Jianning; Sun, Yongtao; Yang, Ruifeng; Li, Hong; Zhang, Haiying; Gong, Zuojiong; Zhang, Lunli; Zhao, Longfeng; Dou, Xiaoguang; Niu, Junqi; You, Hong; Chen, Zhi; Ning, Qin; Gong, Guozhong; Wu, Shuhuan; Ji, Wei; Mao, Qing; Tang, Hong; Li, Shuchen; Wei, Shaofeng; Sun, Jian; Jiang, Jiaji; Lu, Lungen; Jia, Jidong; Zhuang, Hui

2014-01-01

Background and Aim Chronic hepatitis C virus (HCV) infection is relatively frequent in China. This study investigated the clinical, demographic, and viral and host genetic characteristics that may influence disease manifestations and clinical management. Methods In this cross-sectional observational study, treatment-naïve Han ethnic adults with recently confirmed chronic HCV infection were enrolled at 28 hospitals across China. HCV genotype and host interleukin 28B (IL28B) genotypes were determined and compared with patient demographic parameters and medical status. Results Among the 997 HCV-positive patients analyzed, 56.8% were infected with HCV genotype 1b, followed in prevalence by genotypes 2, 3, and 6, with substantial regional variation. Overall, 84.1% of patients were IL28B genotype CC (rs12979860), with little regional variation. Cirrhosis was reported in 10.1% of patients and was significantly associated with hepatitis B virus coinfection, low HCV viral load, low serum alanine aminotransferase, high serum aspartate aminotransferase, diabetes, and high pickled food consumption. Medical procedures were common transmission risk factors; however, lifestyle-associated risk factors, including intravenous drug abuse and tattoos or piercings, were more common in patients with HCV genotype 3 or 6. Conclusions Most HCV-infected Han Chinese patients were IL28B genotype CC (rs12979860). HCV genotypes varied by geographic region, and disease characteristics differed according to HCV genotype. Relatively frequent detection of advanced liver disease may reflect limitations on access to antiviral therapy, and suggests that greater awareness of factors that influence HCV-associated disease may help avoid clinical complications and improve patient outcomes. PMID:24090188

The Association of Knowledge and Behaviours Related to Salt with 24-h Urinary Salt Excretion in a Population from North and South India

PubMed Central

Johnson, Claire; Mohan, Sailesh; Rogers, Kris; Shivashankar, Roopa; Thout, Sudhir Raj; Gupta, Priti; He, Feng J.; MacGregor, Graham A.; Webster, Jacqui; Krishnan, Anand; Maulik, Pallab K.; Reddy, K. Srinath; Prabhakaran, Dorairaj; Neal, Bruce

2017-01-01

Consumer knowledge is understood to play a role in managing risk factors associated with cardiovascular disease and may be influenced by level of education. The association between population knowledge, behaviours and actual salt consumption was explored overall, and for more-educated compared to less-educated individuals. A cross-sectional survey was done in an age-and sex-stratified random sample of 1395 participants from urban and rural areas of North and South India. A single 24-h urine sample, participants’ physical measurements and questionnaire data were collected. The mean age of participants was 40 years, 47% were women and mean 24-h urinary salt excretion was 9.27 (8.87–9.69) g/day. Many participants reported favourable knowledge and behaviours to minimise risks related to salt. Several of these behaviours were associated with reduced salt intake—less use of salt while cooking, avoidance of snacks, namkeens, and avoidance of pickles (all p < 0.003). Mean salt intake was comparable in more-educated (9.21, 8.55–9.87 g/day) versus less-educated (9.34, 8.57–10.12 g/day) individuals (p = 0.82). There was no substantively different pattern of knowledge and behaviours between more-versus less-educated groups and no clear evidence that level of education influenced salt intake. Several consumer behaviours related to use of salt during food preparation and consumption of salty products were related to actual salt consumption and therefore appear to offer an opportunity for intervention. These would be a reasonable focus for a government-led education campaign targeting salt. PMID:28212309

Fermented Food Consumption and Psychological Distress in Pregnant Women: A Nationwide Birth Cohort Study of the Japan Environment and Children's Study.

PubMed

Takahashi, Fumiaki; Nishigori, Hidekazu; Nishigori, Toshie; Mizuno, Satoshi; Obara, Taku; Metoki, Hirohito; Sakurai, Kasumi; Ishikuro, Mami; Iwama, Noriyuki; Tatsuta, Nozomi; Nishijima, Ichiko; Fujiwara, Ikuma; Arima, Takahiro; Nakai, Kunihiko; Sugiyama, Takashi; Kuriyama, Shinichi; Yaegashi, Nobuo

2016-12-01

Health benefits of fermented foods are attracting attention worldwide, and they have been traditionally eaten in Japan. Moreover, a recent study showed the association between the higher intake of yogurt and lower prevalence of depressive symptoms during pregnancy. Psychological problems, such as anxiety and depression, during pregnancy are serious health concerns and may increase the risk of adverse outcomes in children. In this study, we explored the association between fermented food consumption and psychological distress in 10,129 pregnant Japanese women, using the fixed data of the Japan Environment and Children's Study (JECS), an ongoing nation-wide birth cohort study. Food consumption was assessed with a semi-quantitative food frequency questionnaire (FFQ), and the Kessler 6-item psychological distress scale (K6) was administered to eligible women during their second or third trimester to eliminate overlap with the period of hyperemesis gravidarum. The mean median gestation in the subjects was 24.8 weeks. In total, 9,030 subjects completed the K6 questionnaire and FFQ. Importantly, the prevalence of the K6 score of ≥ 13 was 3.1% (280 subjects). This value was lower compared to precedent studies, which may reflect that cooperative and health conscious subject participated in the survey. The multivariate logistic regression analysis indicates that the intake of yogurt, lactic acid beverages, cheese, Japanese pickles, miso soup, or fermented soybeans was not significantly associated with a K6 score of ≥ 13. In conclusion, the present cohort study shows no association between fermented food consumption and psychological distress symptoms during the second or third trimester of pregnancy.

Characterization of Antibiotic Resistance Genes from Lactobacillus Isolated from Traditional Dairy Products.

PubMed

Guo, Huiling; Pan, Lin; Li, Lina; Lu, Jie; Kwok, Laiyu; Menghe, Bilige; Zhang, Heping; Zhang, Wenyi

2017-03-01

Lactobacilli are widely used as starter cultures or probiotics in yoghurt, cheese, beer, wine, pickles, preserved food, and silage. They are generally recognized as safe (GRAS). However, recent studies have shown that some lactic acid bacteria (LAB) strains carry antibiotic resistance genes and are resistant to antibiotics. Some of them may even transfer their intrinsic antibiotic resistance genes to other LAB or pathogens via horizontal gene transfer, thus threatening human health. A total of 33 Lactobacillus strains was isolated from fermented milk collected from different areas of China. We analyzed (1) their levels of antibiotic resistance using a standardized dilution method, (2) their antibiotic resistance gene profiles by polymerase chain reaction (PCR) using gene-specific primers, and (3) the transferability of some of the detected resistance markers by a filter mating assay. All Lactobacillus strains were found to be resistant to vancomycin, but susceptible to gentamicin, linezolid, neomycin, erythromycin, and clindamycin. Their susceptibilities to tetracycline, kanamycin, ciprofloxacin, streptomycin, quinupristin/dalfopristin, trimethoprim, ampicillin, rifampicin, and chloramphenicol was different. Results from our PCR analysis revealed 19 vancomycin, 10 ciprofloxacin, and 1 tetracycline-resistant bacteria that carried the van(X), van(E), gyr(A), and tet(M) genes, respectively. Finally, no transferal of the monitored antibiotic resistance genes was observed in the filter mating assay. Taken together, our study generated the antibiotic resistance profiles of some milk-originated lactobacilli isolates and preliminarily assessed their risk of transferring antibiotic gene to other bacteria. The study may provide important data concerning the safe use of LAB. © 2017 Institute of Food Technologists®.

Comparative de novo transcriptome analysis of male and female Sea buckthorn.

PubMed

Bansal, Ankush; Salaria, Mehul; Sharma, Tashil; Stobdan, Tsering; Kant, Anil

2018-02-01

Sea buckthorn is a dioecious medicinal plant found at high altitude. The plant has both male and female reproductive organs in separate individuals. In this article, whole transcriptome de novo assemblies of male and female flower bud samples were carried out using Illumina NextSeq 500 platform to determine the role of the genes involved in sex determination. Moreover, genes with differential expression in male and female transcriptomes were identified to understand the underlying sex determination mechanism. The current study showed 63,904 and 62,272 coding sequences (CDS) in female and male transcriptome data sets, respectively. 16,831 common CDS were screened out from both transcriptomes, out of which 625 were upregulated and 491 were found to be downregulated. To understand the potential regulatory roles of differentially expressed genes in metabolic networks and biosynthetic pathways: KEGG mapping, gene ontology, and co-expression network analysis were performed. Comparison with Flowering Interactive Database (FLOR-ID) resulted in eight differentially expressed genes viz. CHD3-type chromatin-remodeling factor PICKLE ( PKL ), phytochrome-associated serine/threonine-protein phosphatase ( FYPP ), protein TOPLESS ( TPL ), sensitive to freezing 6 ( SFR6 ), lysine-specific histone demethylase 1 homolog 1 ( LDL1 ), pre-mRNA-processing-splicing factor 8A ( PRP8A ), sucrose synthase 4 ( SUS4 ), ubiquitin carboxyl-terminal hydrolase 12 ( UBP12 ), known to be broadly involved in flowering, photoperiodism, embryo development, and cold response pathways. Male and female flower bud transcriptome data of Sea buckthorn may provide comprehensive information at genomic level for the identification of genetic regulation involved in sex determination.

Pollution profile and biodegradation characteristics of fur-suede processing effluents.

PubMed

Yildiz Töre, G; Insel, G; Ubay Cokgör, E; Ferlier, E; Kabdaşli, I; Orhon, D

2011-07-01

This study investigated the effect of stream segregation on the biodegradation characteristics of wastewaters generated by fur-suede processing. It was conducted on a plant located in an organized industrial district in Turkey. A detailed in-plant analysis of the process profile and the resulting pollution profile in terms of significant parameters indicated the characteristics of a strong wastewater with a maximum total COD of 4285 mg L(-1), despite the excessive wastewater generation of 205 m3 (ton skin)(-1). Respirometric analysis by model calibration yielded slow biodegradation kinetics and showed that around 50% of the particulate organics were utilized at a rate similar to that of endogenous respiration. A similar analysis on the segregated wastewater streams suggested that biodegradation of the plant effluent is controlled largely by the initial washing/pickling operations. The effect of other effluent streams was not significant due to their relatively low contribution to the overall organic load. The respirometric tests showed that the biodegradation kinetics of the joint treatment plant influent of the district were substantially improved and exhibited typical levels reported for tannery wastewater, so that the inhibitory impact was suppressed to a great extent by dilution and mixing with effluents of the other plants. The chemical treatment step in the joint treatment plant removed the majority of the particulate organics so that 80% of the available COD was utilized in the oxygen uptake rate (OUR) test, a ratio quite compatible with the biodegradable COD fractions of tannery wastewater. Consequently, process kinetics and especially the hydrolysis rate appeared to be significantly improved.

Dietary habits and stomach cancer risk in the JACC Study.

PubMed

Tokui, Noritaka; Yoshimura, Takesumi; Fujino, Yoshihisa; Mizoue, Tetsuya; Hoshiyama, Yoshiharu; Yatsuya, Hiroshi; Sakata, Kiyomi; Kondo, Takaaki; Kikuchi, Shogo; Toyoshima, Hideaki; Hayakawa, Norihiko; Kubo, Tatsuhiko; Tamakoshi, Akiko

2005-06-01

Despite a declining incidence, stomach cancer is still a dominant cancer in Japan. The association between dietary habits and stomach cancer risk was investigated in a large prospective study in Japan. Data were obtained using a self-administered questionnaire from 1988 through 1990. Food frequency questionnaire was used to evaluate the consumption of 33 selected food items. Proportional hazard model was used to determine the hazard ratios (HRs) and their 95% confidence intervals (CIs) of stomach cancer for different levels of the dietary intakes. A western style breakfast showed an inverse association with stomach cancer risk in males (HR=0.49, 95% CI: 0.35-0.70). Women who consumed liver three to four times per week and more than once per day had a significant increased risk, respectively (HR=2.02, 95% CI: 1.12-3.63, HR=3.16, 95% CI: 1.16-8.62 ). A clear dose-response relationship between the intake of liver and stomach cancer risk was observed. We found no association between stomach cancer mortality and the consumption of fruit such as mandarin orange, and vegetables such as carrots and spinach in both men and women. The consumption of high salt foods such as miso soup and pickles was also not significantly associated with the mortality of stomach cancer in both sexes. This prospective study suggested that a western-style breakfast is associated with a lower risk of stomach cancer, although some differences in the association were seen between men and women.

Validation of a simplified food frequency questionnaire for the assessment of dietary habits in Iranian adults: Isfahan Healthy Heart Program, Iran.

PubMed

Mohammadifard, Noushin; Sajjadi, Firouzeh; Maghroun, Maryam; Alikhasi, Hassan; Nilforoushzadeh, Farzaneh; Sarrafzadegan, Nizal

2015-03-01

Dietary assessment is the first step of dietary modification in community-based interventional programs. This study was performed to validate a simple food frequency questionnaire (SFFQ) for assessment of selected food items in epidemiological studies with a large sample size as well as community trails. This validation study was carried out on 264 healthy adults aged ≥ 41 years old living in 3 district central of Iran, including Isfahan, Najafabad, and Arak. Selected food intakes were assessed using a 48-item food frequency questionnaire (FFQ). The FFQ was interviewer-administered, which was completed twice; at the beginning of the study and 2 weeks thereafter. The validity of this SFFQ was examined compared to estimated amount by single 24 h dietary recall and 2 days dietary record. Validation of the FFQ was determined using Spearman correlation coefficients between daily frequency consumption of food groups as assessed by the FFQ and the qualitative amount of daily food groups intake accessed by dietary reference method was applied to evaluate validity. Intraclass correlation coefficients (ICC) were used to determine the reproducibility. Spearman correlation coefficient between the estimated amount of food groups intake by examined and reference methods ranged from 0.105 (P = 0.378) in pickles to 0.48 (P < 0.001) in plant protein. ICC for reproducibility of FFQ were between 0.47-0.69 in different food groups (P < 0.001). The designed SFFQ has a good relative validity and reproducibility for assessment of selected food groups intake. Thus, it can serve as a valid tool in epidemiological studies and clinical trial with large participants.

Microchemical investigation on Renaissance coins minted at Gubbio (Central Italy)

NASA Astrophysics Data System (ADS)

Ingo, G. M.; de Caro, T.; Padeletti, G.; Chiozzini, G.

The bulk and surface chemical composition of Renaissance coins minted at Gubbio (Central Italy) from 1508 to 1516 and from 1521 to 1538 by Francesco Maria della Rovere is investigated by means of the combined use of different analytical techniques such as scanning electron microscopy (SEM), energy dispersive spectrometry (EDS), and optical microscopy (OM). The aim of the work is to determine the bulk chemical composition of these commonly used coins at Gubbio, to ascertain their surface nature and if they were coated by a thin film of silver or other white metals similar to silver. The results indicate that the coins were produced by coating a copper core with a thin film of silver and antimony, and also with lead whose thickness is of a few microns which is now scarcely present because the original silvered surface was almost entirely removed by degradation phenomena. Furthermore, the SEM+EDS results show that the surface content of silver and antimony cannot be attributed to long-term selective corrosion phenomena leaving the coin slightly silver or antimony enriched. Therefore, the presence of silver or apparently silver-like metals i.e. antimony and lead, could be considered as a deliberate surface finishing of the coins obtained via inverse segregation or intentional selective corrosion based on pickling solutions or a combination of them. From a historical point of view the presence of a Ag or Sb film on the surface of the coins discloses the occurrence of a period of economic difficulties.

The Association of Knowledge and Behaviours Related to Salt with 24-h Urinary Salt Excretion in a Population from North and South India.

PubMed

Johnson, Claire; Mohan, Sailesh; Rogers, Kris; Shivashankar, Roopa; Thout, Sudhir Raj; Gupta, Priti; He, Feng J; MacGregor, Graham A; Webster, Jacqui; Krishnan, Anand; Maulik, Pallab K; Reddy, K Srinath; Prabhakaran, Dorairaj; Neal, Bruce

2017-02-16

Consumer knowledge is understood to play a role in managing risk factors associated with cardiovascular disease and may be influenced by level of education. The association between population knowledge, behaviours and actual salt consumption was explored overall, and for more-educated compared to less-educated individuals. A cross-sectional survey was done in an age-and sex-stratified random sample of 1395 participants from urban and rural areas of North and South India. A single 24-h urine sample, participants' physical measurements and questionnaire data were collected. The mean age of participants was 40 years, 47% were women and mean 24-h urinary salt excretion was 9.27 (8.87-9.69) g/day. Many participants reported favourable knowledge and behaviours to minimise risks related to salt. Several of these behaviours were associated with reduced salt intake-less use of salt while cooking, avoidance of snacks, namkeens, and avoidance of pickles (all p < 0.003). Mean salt intake was comparable in more-educated (9.21, 8.55-9.87 g/day) versus less-educated (9.34, 8.57-10.12 g/day) individuals ( p = 0.82). There was no substantively different pattern of knowledge and behaviours between more-versus less-educated groups and no clear evidence that level of education influenced salt intake. Several consumer behaviours related to use of salt during food preparation and consumption of salty products were related to actual salt consumption and therefore appear to offer an opportunity for intervention. These would be a reasonable focus for a government-led education campaign targeting salt.

Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence.

PubMed

Zhai, Y; Pérez-Díaz, I M; Diaz, J T; Lombardi, R L; Connelly, L E

2018-01-01

Accumulation of carbon dioxide (CO 2 ) in cucumber fermentations is known to cause hollow cavities inside whole fruits or bloaters, conducive to economic losses for the pickling industry. This study focused on evaluating the use of a malic acid decarboxylase (MDC)-deficient starter culture to minimize CO 2 production and the resulting bloater index in sodium chloride-free cucumber fermentations brined with CaCl 2 . Attempts to isolate autochthonous MDC-deficient starter cultures from commercial fermentations, using the MD medium for screening, were unsuccessful. The utilization of allochthonous MDC-deficient starter cultures resulted in incomplete utilization of sugars and delayed fermentations. Acidified fermentations were considered, to suppress the indigenous microbiota and favour proliferation of the allochthonous MDC-deficient Lactobacillus plantarum starter cultures. Inoculation of acidified fermentations with L. plantarum alone or in combination with Lactobacillus brevis minimally improved the conversion of sugars. However, inoculation of the pure allochthonous MDC-deficient starter culture to 10 7 CFU per ml in acidified fermentations resulted in a reduced bloater index as compared to wild fermentations and those inoculated with the mixed starter culture. Although use of an allochthonous MDC-deficient starter culture reduces bloater index in acidified cucumber fermentations brined with CaCl 2 , an incomplete conversion of sugars is observed. Economical losses due to the incidence of bloaters in commercial cucumber fermentations brined with CaCl 2 may be reduced utilizing a starter culture to high cell density. Published 2017. This article is a U.S. Government work and is in the public domain in the USA.

Does Eating Chicken Feet With Pickled Peppers Cause Avian Influenza? Observational Case Study on Chinese Social Media During the Avian Influenza A (H7N9) Outbreak.

PubMed

Chen, Bin; Shao, Jian; Liu, Kui; Cai, Gaofeng; Jiang, Zhenggang; Huang, Yuru; Gu, Hua; Jiang, Jianmin

2018-03-29

A hot topic on the relationship between a popular avian-origin food and avian influenza occurred on social media during the outbreak of the emerging avian influenza A (H7N9). The misinformation generated from this topic had caused great confusion and public concern. Our goals were to analyze the trend and contents of the relevant posts during the outbreak. We also aimed to understand the characteristics of the misinformation and to provide suggestions to reduce public misconception on social media during the emerging disease outbreak. The original microblog posts were collected from China's Sina Weibo and Tencent Weibo using a combination of keywords between April 1, 2013 and June 2, 2013. We analyzed the weekly and daily trend of the relevant posts. Content analyses were applied to categorize the posts into 4 types with unified sorting criteria. The posts' characteristics and geographic locations were also analyzed in each category. We conducted further analysis on the top 5 most popular misleading posts. A total of 1680 original microblog posts on the topic were retrieved and 341 (20.30%) of these posts were categorized as misleading messages. The number of relevant posts had not increased much during the first 2 weeks but rose to a high level in the next 2 weeks after the sudden increase in number of reported cases at the beginning of week 3. The posts under "misleading messages" occurred and increased from the beginning of week 3, but their daily posting number decreased when the daily number of posts under "refuting messages" outnumbered them. The microbloggers of the misleading posts had the lowest mean rank of followers and previous posts, but their posts had a highest mean rank of posts. The proportion of "misleading messages" in places with no reported cases was significantly higher than that in the epidemic areas (23.6% vs 13.8%). The popular misleading posts appeared to be short and consisted of personal narratives, which were easily disseminated on social media. Our findings suggested the importance of responding to common questions and misconceptions on social media platforms from the beginning of disease outbreaks. Authorities need to release clear and reliable information related to the popular topics early on. The microbloggers posting correct information should be empowered and their posts could be promoted to clarify false information. Equal importance should be attached to clarify misinformation in both the outbreak and nonoutbreak areas. ©Bin Chen, Jian Shao, Kui Liu, Gaofeng Cai, Zhenggang Jiang, Yuru Huang, Hua Gu, Jianmin Jiang. Originally published in JMIR Public Health and Surveillance (http://publichealth.jmir.org), 29.03.2018.

Preaching to the Unconverted--Dialogue vs Doctrine in the Ministry or: You Cannot Put Cucumbers into a Vinegar Barrel and Not Expect Them To Emerge as Pickles.

ERIC Educational Resources Information Center

von Kotze, Astrid

A South African ministry invited the Centre for Adult Education in Durban to conduct a nonformal adult educator training course for its staff. During the 10-session course, the adult educators attempted to persuade the ministry staff that although their approach to education, which was based on acceptance rather than questioning and on a single…

Does Eating Chicken Feet With Pickled Peppers Cause Avian Influenza? Observational Case Study on Chinese Social Media During the Avian Influenza A (H7N9) Outbreak

PubMed Central

Chen, Bin; Shao, Jian; Liu, Kui; Cai, Gaofeng; Jiang, Zhenggang; Huang, Yuru; Gu, Hua

2018-01-01

Background A hot topic on the relationship between a popular avian-origin food and avian influenza occurred on social media during the outbreak of the emerging avian influenza A (H7N9). The misinformation generated from this topic had caused great confusion and public concern. Objective Our goals were to analyze the trend and contents of the relevant posts during the outbreak. We also aimed to understand the characteristics of the misinformation and to provide suggestions to reduce public misconception on social media during the emerging disease outbreak. Methods The original microblog posts were collected from China’s Sina Weibo and Tencent Weibo using a combination of keywords between April 1, 2013 and June 2, 2013. We analyzed the weekly and daily trend of the relevant posts. Content analyses were applied to categorize the posts into 4 types with unified sorting criteria. The posts’ characteristics and geographic locations were also analyzed in each category. We conducted further analysis on the top 5 most popular misleading posts. Results A total of 1680 original microblog posts on the topic were retrieved and 341 (20.30%) of these posts were categorized as misleading messages. The number of relevant posts had not increased much during the first 2 weeks but rose to a high level in the next 2 weeks after the sudden increase in number of reported cases at the beginning of week 3. The posts under “misleading messages” occurred and increased from the beginning of week 3, but their daily posting number decreased when the daily number of posts under “refuting messages” outnumbered them. The microbloggers of the misleading posts had the lowest mean rank of followers and previous posts, but their posts had a highest mean rank of posts. The proportion of “misleading messages” in places with no reported cases was significantly higher than that in the epidemic areas (23.6% vs 13.8%). The popular misleading posts appeared to be short and consisted of personal narratives, which were easily disseminated on social media. Conclusions Our findings suggested the importance of responding to common questions and misconceptions on social media platforms from the beginning of disease outbreaks. Authorities need to release clear and reliable information related to the popular topics early on. The microbloggers posting correct information should be empowered and their posts could be promoted to clarify false information. Equal importance should be attached to clarify misinformation in both the outbreak and nonoutbreak areas. PMID:29599109

Fluorosomes: a convenient new reagent to detect and block multivalent and complex receptor-ligand interactions

PubMed Central

Kueng, Hans J.; Manta, Calin; Haiderer, Daniela; Leb, Victoria M.; Schmetterer, Klaus G.; Neunkirchner, Alina; Byrne, Ruth A.; Scheinecker, Clemens; Steinberger, Peter; Seed, Brian; Pickl, Winfried F.

2010-01-01

We describe for the first time fluorescent virus-like particles decorated with biologically active mono- and multisubunit immune receptors of choice and the basic application of such fluorosomes (FSs) to visualize and target immune receptor-ligand interactions. For that purpose, human embryonic kidney (HEK)-293 cells were stably transfected with Moloney murine leukemia virus (MoMLV) matrix protein (MA) GFP fusion constructs. To produce FSs, interleukins (ILs), IL-receptors (IL-Rs), and costimulatory molecules were fused to the glycosyl phosphatidyl inositol anchor acceptor sequence of CD16b and coexpressed along with MoMLV group-specific antigen-polymerase (gag-pol) in MA::GFP+ HEK-293 cells. We show that IL-2 decorated but not control-decorated FSs specifically identify normal and malignant IL-2 receptor-positive (IL-2R+) lymphocytes by flow cytometry. In addition to cytokines and costimulatory molecules, FSs were also successfully decorated with the heterotrimeric IL-2Rs, allowing identification of IL-2+ target cells. Specificity of binding was proven by complete inhibition with nonlabeled, soluble ligands. Moreover, IL-2R FSs efficiently neutralized soluble IL-2 and thus induced unresponsiveness of T cells receiving full activation stimuli via T-cell antigen receptor and CD28. FSs are technically simple, multivalent tools for assessing and blocking mono- and multisubunit immune receptor-ligand interactions with natural constituents in a plasma membrane context.—Kueng, H. J., Manta, C., Haiderer, D., Leb, V. M., Schmetterer, K. G., Neunkirchner, A., Byrne, R. A., Scheinecker, C., Steinberger, P., Seed, B., Pickl, W. F. Fluorosomes: a convenient new reagent to detect and block multivalent and complex receptor-ligand interactions. PMID:20056716

Mechanisms of resistance to sulfur dioxide in the Cucurbitaceae

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

Bressan, R.A.; Wilson, L.G.; Filner, P.

1978-05-01

The relative resistance of four cultivars of the Cucurbitaceae (Cucumis sativus L. cv. National Pickling, and inbred line SC 25; Cucurbita pepo L. cv. Prolific Straightneck Squash, and cv. Small Sugar Pumpkin) to SO/sub 2/ was determined. According to plots of the degree of exposure to SO/sub 2/ (which depends on the SO/sub 2/ concentration and the duration of the exposure), there is an 8-fold difference in resistance to this toxic gas among these cultivars. However, if the degree of injury is plotted as a function of the amount of SO/sub 2/ absorbed, all four cultivars appear similarly sensitive tomore » the gas. We conclude that the principal reason for special and varietal differences in resistance among these cultivars is the relative rate of absorption of the gas. The densities of stomata on the upper and lower surfaces of leaves did not differ sufficiently between cultivars to account for the differences in absorption rates. It remains to be determined whether the differences in rate of SO/sub 2/ absorption reflect differences in stomatal activity. Resistance of individual leaves changes with position on the plant axis (age of the leaf). There exists a gradient of decreasing resistance from the apex downward. This resistance gradient cannot be accounted for by differences in rates of SO/sub 2/ absorption. We infer the existence of a biochemically based, developmentally controlled resistance mechanism which functions after SO/sub 2/ has entered the leaf. Biochemical comparisons of old and young leaves with such differences in resistance should be helpful in determining the biochemistry of SO/sub 2/ toxicity.« less

The Nutritional Characteristics of the Hypotensive WASHOKU-modified DASH Diet: A Sub-analysis of the DASH-JUMP Study.

PubMed

Kawamura, Atsuko; Kajiya, Katsuko; Kishi, Hiroko; Inagaki, Junko; Mitarai, Makoto; Oda, Hiroshi; Umemoto, Seiji; Kobayashi, Sei

2018-01-01

We developed a WASHOKU-modified DASH diet named DASH-JUMP. We previously reported the hypotensive effect of the DASH-JUMP diet in Japanese participants with untreated high-normal Blood Pressure (BP) or stage 1 hypertension. We aim to introduce the DASH-JUMP diet worldwide as a new lifestyle medicine. Accordingly, we prospectively assessed the nutritional characteristics of the DASH-JUMP diet. Participants were treated with the DASH-JUMP diet for 2 months. Then, for 4 months after the intervention, they consumed their usual diets. We conducted a nutritional survey using the FFQg nutrient questionnaire at baseline and after 1, 2, 3, and 6 months. We received completed questionnaires from 55 participants (28 men and 27 women; mean age 54.2 ± 8.0 years) and analyzed them. The DASH-JUMP diet is rich in green-yellow vegetables, seaweed, milk, and mushrooms, while it has low contents of meat, eggs, confectionery, oils and fats, pickles, shellfish boiled in sweetened soy sauce, and fruits. Nutrients significantly associated with the observed change in systolic BP were niacin (P = 0.005) and carbohydrate (P = 0.033). The results of the FFQg questionnaire revealed that participants who had an increased BP at 1 month after ceasing the intervention had eating habits that broadly imitated the DASH-JUMP diet at 4 months after ceasing the intervention. Therefore, the systolic and diastolic BP values at 4 months after ceasing the intervention decreased significantly compared to those at baseline. The DASH-JUMP diet may represent a new lifestyle medicine for reducing hypertension. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Is there any relationship between food habits in the last two decades and gastric cancer in North-Western Iran?

PubMed

Somi, Mohammad Hossein; Mousavi, Seyed Mohsen; Naghashi, Shahnaz; Faramarzi, Elnaz; Jafarabadi, Mohammad Asghari; Ghojazade, Morteza; Majdi, Alireza; Naseri Alavi, Seyed Ahmad

2015-01-01

The aims of this case-control study were to assess the correlation between some food habits in the last two decades and gastric cancer in East Azerbaijan of Iran. In this hospital based case control study, 616 patients (212 gastric cancer patients, 404 cancer free patients) were recruited. Food habits of patients over the past two decades were assessed with a structured questionnaire. We used conditional logistic regression analysis for estimating crude and adjusted odds ratios (OR) and their respective 95% confidence intervals (95%CI). In this study, over-eating, consumption of high fat milk and yogurt and especial types of cheese increased the risk of gastric cancer (All<0.05). Consumption of such especial cheeses such as Koze and Khiki increased the risk of gastric cancer by 12.6 fold (95% CI:1.99-79.36) and 7.36 fold (95% CI:1.33- 40.54), respectively. In addition, high fat food, moldy food, and pickled vegetables consumption as well as reuse of cooking oil for frying were significantly associated with gastric cancer risk. Furthermore, intake of Ghorme (deep fried meat) was positively correlated with gastric cancer risk (OR:1.31;95%CI: 0.91-1.87). It can be confirmed that particular food habits which have been very common in East-Azerbaijan in the last two past decades increase risk of gastric cancer. According to our results and taking into account the long latency period of gastric cancer it can be concluded that nutrition education for a healthy diet should be performed from early childhood. However, further well designed cohort studies are needed to achieve more clear results.

Biointervention makes leather processing greener: an integrated cleansing and tanning system.

PubMed

Thanikaivelan, Palanisamy; Rao, Jonnalagadda Raghava; Nair, Balachandran Unni; Ramasami, Thirumalachari

2003-06-01

The do-undo methods adopted in conventional leather processing generate huge amounts of pollutants. In other words, conventional methods employed in leather processing subject the skin/hide to wide variations in pH. Pretanning and tanning processes alone contribute more than 90% of the total pollution from leather processing. Included in this is a great deal of solid wastes such as lime and chrome sludge. In the approach described here, the hair and flesh removal as well as fiber opening have been achieved using biocatalysts at pH 8.0 for cow hides. This was followed by a pickle-free chrome tanning, which does not require a basification step. Hence, this tanning technique involves primarily three steps, namely, dehairing, fiber opening, and tanning. It has been found that the extent of hair removal, opening up of fiber bundles, and penetration and distribution of chromium are comparable to that produced by traditional methods. This has been substantiated through scanning electron microscopic, stratigraphic chrome distribution analysis, and softness measurements. Performance of the leathers is shown to be on par with conventionally processed leathers through physical and hand evaluation. Importantly, softness of the leathers is numerically proven to be comparable with that of control. The process also demonstrates reduction in chemical oxygen demand load by 80%, total solids load by 85%, and chromium load by 80% as compared to the conventional process, thereby leading toward zero discharge. The input-output audit shows that the biocatalytic three-step tanning process employs a very low amount of chemicals, thereby reducing the discharge by 90% as compared to the conventional multistep processing. Furthermore, it is also demonstrated that the process is technoeconomically viable.

Evaluation of Effectiveness and Cost‐Effectiveness of a Clinical Decision Support System in Managing Hypertension in Resource Constrained Primary Health Care Settings: Results From a Cluster Randomized Trial

PubMed Central

Anchala, Raghupathy; Kaptoge, Stephen; Pant, Hira; Di Angelantonio, Emanuele; Franco, Oscar H.; Prabhakaran, D.

2015-01-01

Background Randomized control trials from the developed world report that clinical decision support systems (DSS) could provide an effective means to improve the management of hypertension (HTN). However, evidence from developing countries in this regard is rather limited, and there is a need to assess the impact of a clinical DSS on managing HTN in primary health care center (PHC) settings. Methods and Results We performed a cluster randomized trial to test the effectiveness and cost‐effectiveness of a clinical DSS among Indian adult hypertensive patients (between 35 and 64 years of age), wherein 16 PHC clusters from a district of Telangana state, India, were randomized to receive either a DSS or a chart‐based support (CBS) system. Each intervention arm had 8 PHC clusters, with a mean of 102 hypertensive patients per cluster (n=845 in DSS and 783 in CBS groups). Mean change in systolic blood pressure (SBP) from baseline to 12 months was the primary endpoint. The mean difference in SBP change from baseline between the DSS and CBS at the 12th month of follow‐up, adjusted for age, sex, height, waist, body mass index, alcohol consumption, vegetable intake, pickle intake, and baseline differences in blood pressure, was −6.59 mm Hg (95% confidence interval: −12.18 to −1.42; P=0.021). The cost‐effective ratio for CBS and DSS groups was $96.01 and $36.57 per mm of SBP reduction, respectively. Conclusion Clinical DSS are effective and cost‐effective in the management of HTN in resource‐constrained PHC settings. Clinical Trial Registration URL: http://www.ctri.nic.in. Unique identifier: CTRI/2012/03/002476. PMID:25559011

Comparison of essential oil composition and antimicrobial activity of Coriandrum sativum L. extracted by hydrodistillation and microwave-assisted hydrodistillation.

PubMed

Sourmaghi, Mohammad Hossein Salehi; Kiaee, Gita; Golfakhrabadi, Fereshteh; Jamalifar, Hossein; Khanavi, Mahnaz

2015-04-01

Coriander (Coriandrum sativum L.), is an annual herb in the Apiaceae family which disperses in Mediterranean and Middle Eastern regions. The Coriander essential oil has been used in food products, perfumes, cosmetics and pharmaceutical industries for its flavor and odor. In Iran, fruits of Coriander used in pickle, curry powders, sausages, cakes, pastries, biscuits and buns. The aim of this study was to investigate microwave radiation effects on quality, quantity and antimicrobial activity of essential oil of Coriander fruits. The essential oils were obtained from the Coriander fruits by hydrodistillation (HD) and Microwave-assisted hydrodistillation (MAHD) then, the oils were analyzed by GC and GC-MS. Antimicrobial activities of essential oils were evaluated against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Candida albicans by microdilution method. The results indicated that the HD and MAHD essential oils (EO) were dominated by monoterpenoids such as linalool, geranyl acetate and γ-terpinene. The major compound in both EO was linalool which its amount in HD and MAHD was 63 % and 66 %, respectively. The total amount of monoterpenes hydrocarbons in HD EO differ significantly with the amount in MAHD EO (12.56 % compare to 1.82 %). HD EO showed greater activity against Staphylococcus aureus and Candida albicans than MAHD EO. Moreover, their activities against Ecoli and P. aeruginosa were the same with Minimum Inhibitory Concentration (MIC) 0.781 and 6.25 μL mL(-1), respectively. By using MAHD method, it was superior in terms of saving energy and extraction time, although the oil yield and total composition decrease by using this method.

Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.

PubMed

McFeeters, Roger F; Pérez-Díaz, Ilenys

2010-04-01

Waste water containing high levels of NaCl from cucumber fermentation tank yards is a continuing problem for the pickled vegetable industry. A major reduction in waste salt could be achieved if NaCl were eliminated from the cucumber fermentation process. The objectives of this project were to ferment cucumbers in brine containing CaCl(2) as the only salt, to determine the course of fermentation metabolism in the absence of NaCl, and to compare firmness retention of cucumbers fermented in CaCl(2) brine during subsequent storage compared to cucumbers fermented in brines containing both NaCl and CaCl(2) at concentrations typically used in commercial fermentations. The major metabolite changes during fermentation without NaCl were conversion of sugars in the fresh cucumbers primarily to lactic acid which caused pH to decrease to less than 3.5. This is the same pattern that occurs when cucumbers are fermented with NaCl as the major brining salt. Lactic acid concentration and pH were stable during storage and there was no detectable production of propionic acid or butyric acid that would indicate growth of spoilage bacteria. Firmness retention in cucumbers fermented with 100 to 300 mM CaCl(2) during storage at a high temperature (45 degrees C) was not significantly different from that obtained in fermented cucumbers with 1.03 M NaCl and 40 mM CaCl(2). In closed jars, cucumber fermentations with and without NaCl in the fermentation brine were similar both in the chemical changes caused by the fermentative microorganisms and in the retention of firmness in the fermented cucumbers.

Mechanism of the greening color formation of "laba" garlic, a traditional homemade chinese food product.

PubMed

Bai, Bing; Chen, Fang; Wang, Zhengfu; Liao, Xiaojun; Zhao, Guanghua; Hu, Xiaosong

2005-09-07

While green discoloration during garlic processing is of a major concern, this greening is desirable and required for the traditional homemade Chinese "Laba" garlic. To obtain insights into the mechanism of color formation, simulation of the greening of "Laba" garlic was carried out in the laboratory by soaking aged garlic in 5% (v/v, pH 2.33) acetic acid solution. After 2 days, the garlic cloves turned green. Up to 4 days, pigment(s) diffused from garlic cloves to the pickling solution. The solution exhibits two maximal absorbances at approximately 440 and approximately 590 nm, corresponding to yellow and blue species, respectively, the combination of which creates the green coloration. With increasing time from 4 to 25 days, the concentration of both yellow and blue species increases at nearly the same rate, while after 25 days, the concentration of the yellow species increases faster than that of the blue species. Interestingly, most thiosulfinates ( approximately 85%) in garlic cloves were converted within 4 days, suggesting that thiosulfinate conversion is proportional to the formation of the pigments. Consistent with this conclusion, alliinase and acetic acid were required for the color formation. UV-vis spectral measurements and pH results suggest that the color formation occurs by two kinds of processes: one enzymatic and the other nonenzymatic. Low pH (2.0-3.0) favors nonenzymatic reactions, while high pH (6.0 or above) is conducive to enzymatic reactions. Thus, the ideal pH for the entire process of garlic greening is between 4.0 and 5.0, which is a compromise of the optimal pH of both the enzymatic and nonenzymatic reactions.

[Selection of occlusal scheme on masticatory function in denture wearers].

PubMed

Koide, Kaoru

2004-12-01

The characteristics of full balanced occlusion (FBO) and lingualized occlusion (LO), which are occlusions that make up removable dentures, were investigated from the standpoint of masticatory function, and an attempt was made to clarify criteria for selecting and configuring occlusions to suit individual cases. Since there have been few studies that have quantitatively compared FBO and LO from the aspect of masticatory function, we decided to organize and present the characteristics of both in this paper based on our findings from studies carried out in our department. We found that LO offered a higher ability of food crushing, showed higher masticatory performance in the case of hard foods, displayed faster as well as smoother masticatory movement, and showed chewing patterns that were closer to the chopper type compared with FBO. Moreover, subjective evaluation by subjects indicated that "it was easier to eat and the food tasted better" with the LO compared with the FBO in the case of general foods. Furthermore, a comparison of anatomical form and bladed form of upper lingual cusps in the case of LO showed no difference between the anatomical form and the bladed form in terms of masticatory performance in the case of any of the test foods, but the bladed form offered a higher ability of food crushing, displayed faster and smoother masticatory movement, and showed chewing patterns that were closer to the chopper type. In addition, subjective evaluation by subjects showed that it was easier for them to eat raw carrots and pickled radish, which are hard foods generally thought to be difficult to eat with dentures, with the bladed form compared with the anatomical form.

In vitro screening of selected probiotic properties of Lactobacillus strains isolated from traditional fermented cabbage and cucumber.

PubMed

Zielińska, Dorota; Rzepkowska, Anna; Radawska, Anna; Zieliński, Konrad

2015-02-01

Most important during probiotic selection are gastric acid and bile tolerance, the adhesion to the luminal epithelium to colonize the lower gastrointestinal tract of a human and safety for human consumption. The aim of this study was to evaluate the selected probiotic in vitro properties of Lactobacillus spp. Strains isolated from traditional fermented food. A total 38 strains were isolated from the pickled samples and 14 were identified as Lactobacillus spp. The survival of almost all strains after incubation at pH 2.5 did not change markedly, and remained at above 90 % (10(9) CFU/mL). The strains also exhibited a high survival rate at pH 3.5 (>90 %), whereas pH 1.5 all were died. Just four strains could survive 90 min. at pH 1.5 (<39 %). The incubation with 0.2 % bile salt solution resulted in a survival rates of 81-94 % after 24 h, whereas after incubation in 2 and 4 % bile salt solution it was 59-94 %. All tested strains showed very good and good resistance to 0.4 % phenol addition, however only Lb. johnsonii K4 was able to multiply. The hydrophobic nature of the cell surface of the tested strains was moderated recording hydrophobicity of Lb. johnsonii K4 and Lb. rhamnosus K3 above 60 %. Safety evaluation excluded four of tested strains as candidate probiotics, according to antibiotic resistance patterns and certain metabolic activities. On the basis on the results 10 of the selected Lactobacillus strains are safe and can survive under gastrointestinal conditions, which requires them to future in vitro and in vivo probiotic studies.

Libraries and the Pickle (PCLE) of Content Management Schemes: Survey of Pending Copyright Policy Battles and Their Implications for School Libraries, Free Speech, Access to Information, and Democracy.

ERIC Educational Resources Information Center

Minow, Mary; Wilson, Cicely Reed

2003-01-01

Explains the copyright policy battles now pending in Congress and the courts, with a discussion of what they mean for free speech, access to information, and democratic culture in school libraries. (MES)

Medieval herbal iconography and lexicography of Cucumis (cucumber and melon, Cucurbitaceae) in the Occident, 1300-1458.

PubMed

Paris, Harry S; Janick, Jules; Daunay, Marie-Christine

2011-09-01

The genus Cucumis contains two species of important vegetable crops, C. sativus, cucumber, and C. melo, melon. Melon has iconographical and textual records from lands of the Mediterranean Basin dating back to antiquity, but cucumber does not. The goal of this study was to obtain an improved understanding of the history of these crops in the Occident. Medieval images purportedly of Cucumis were examined, their specific identity was determined and they were compared for originality, accuracy and the lexicography of their captions. The manuscripts having accurate, informative images are derived from Italy and France and were produced between 1300 and 1458. All have an illustration of cucumber but not all contain an image of melon. The cucumber fruits are green, unevenly cylindrical with an approx. 2:1 length-to-width ratio. Most of the images show the cucumbers marked by sparsely distributed, large dark dots, but images from northern France show them as having densely distributed, small black dots. The different size, colour and distribution reflect the different surface wartiness and spininess of modern American and French pickling cucumbers. The melon fruits are green, oval to serpentine, closely resembling the chate and snake vegetable melons, but not sweet melons. In nearly all manuscripts of Italian provenance, the cucumber image is labelled with the Latin caption citruli, or similar, plural diminuitive of citrus (citron, Citrus medica). However, in manuscripts of French provenance, the cucumber image is labelled cucumeres, which is derived from the classical Latin epithet cucumis for snake melon. The absence of melon in some manuscripts and the expropriation of the Latin cucumis/cucumer indicate replacement of vegetable melons by cucumbers during the medieval period in Europe. One image, from British Library ms. Sloane 4016, has a caption that allows tracing of the word 'gherkin' back to languages of the geographical nativity of C. sativus, the Indian

GUT MICROBIOTA, PREBIOTICS, PROBIOTICS, AND SYNBIOTICS IN MANAGEMENT OF OBESITY AND PREDIABETES: REVIEW OF RANDOMIZED CONTROLLED TRIALS.

PubMed

Barengolts, Elena

2016-10-01

To review the data from randomized controlled trials (RCTs) for the roles of microbiota, pre-, pro- and synbiotics in metabolic conditions (obesity, prediabetes, and diabetes mellitus type 2 [DM2]). Primary literature was reviewed on the topics including RCTs of pre-, pro- and synbiotics use for metabolic disease. Gut bacteria (microbiota) benefit digestion and have multiple other functions. Microbiota could increase harvesting of energy from the food and cause subclinical inflammation seen in metabolic disorders. Diet-related interventions including prebiotics, probiotics, and synbiotics (combining pre-and probiotics) may benefit metabolic conditions. Prebiotics are complex carbohydrates (i.e., dietary fiber). Results of RCTs of prebiotics suggested a neutral effect on body weight, decreased fasting and postprandial glucose, and improved insulin sensitivity and lipid profile. Some inflammation markers were reduced, sometimes substantially (20-30%). RCTs for probiotics demonstrated significant but small effects on body weight (<3%) and metabolic parameters. The effect was seen mostly with fermented milk or yogurt compared to capsule form, consumption for at least 8 weeks, and use of multiple rather than a single bacterial strain. Changes in microbiota were seen at times with both pre- and probiotics. Pickled and fermented foods, particularly vegetables and beans, could serve as a dietary source of pre-, pro-, and synbiotics. These foods showed possible benefits for morbidity and mortality in prospective cohort studies. Pre-, pro-, and synbiotics could prove useful, but further research is needed to clarify their clinical relevance for the prevention and management of metabolic disease. A1c = glycohemoglobin A1c CI = confidence interval CVD = cardiovascular disease GMB = gut (large bowel) microbiota DM2 = diabetes mellitus type 2 HOMA-IR = homeostatic model assessment of insulin resistance LDL = low-density lipoprotein LPS = lipopolysaccharide NAFLD = nonalcoholic

Total mercury in fresh and processed tuna marketed in Galicia (NW Spain) in relation to dietary exposure.

PubMed

García, M Ángeles; Núñez, Ricardo; Alonso, Julián; Melgar, M Julia

2016-12-01

Mercury is a toxic trace metal, which can accumulate to levels threatening human and environmental health. In this study, contents of total mercury have been determined by ICP-MS spectrometry in fresh and processed tuna (110 samples) purchased from supermarkets in NW Spain. Mercury was present in all samples analyzed; however, only one sample of fresh tuna (1.070 mg kg -1 wet weight (w.w.)) slightly exceeded the limit of the EU (1.0 mg kg -1 w.w.). The average mercury concentration in processed tuna was lower than fresh, 0.306 mg kg -1 w.w., and ranged from 0.080 to 0.715 mg kg -1 w.w. Results were compared with literature data. In regard to the three types of preparation-packaging media for canned tuna, total Hg content was found in the following order: olive oil > natural > pickled sauce; the last showed significant statistical differences (p < 0.01) with the other two preparations. Between the two evaluated canned tuna species, significant statistical differences (p = 0.008) were observed and Thunnus alalunga presented a greater mean content (0.332 ± 0.114 mg kg -1 w.w.) compared to Thunnus albacares (0.266 ± 0.171 mg kg -1 w.w.).Taking into account the AESAN recommendation for adults and children, as well as the EU regulations and the tuna consumption by the Spanish population, the Hg levels obtained in this study pose no risk to consumer health. However, additional studies, a monitoring process, and efforts to reduce Hg concentration in tuna would be necessary, as well as considering other sources of exposure to Hg.

The increase in fatigue crack growth rates observed for Zircaloy-4 in a PWR environment

NASA Astrophysics Data System (ADS)

Cockeram, B. V.; Kammenzind, B. F.

2018-02-01

Cyclic stresses produced during the operation of nuclear reactors can result in the extension of cracks by processes of fatigue. Although fatigue crack growth rate (FCGR) data for Zircaloy-4 in air are available, little testing has been performed in a PWR primary water environment. Test programs have been performed by Gee et al., in 1989 and Picker and Pickles in 1984 by the UK Atomic Energy Authority, and by Wisner et al., in 1994, that have shown an enhancement in FCGR for Zircaloy-2 and Zircaloy-4 in high-temperature water. In this work, FCGR testing is performed on Zircaloy-4 in a PWR environment in the hydrided and non-hydrided condition over a range of stress-intensity. Measurements of crack extension are performed using a direct current potential drop (DCPD) method. The cyclic rate in the PWR primary water environment is varied between 1 cycle per minute to 0.1 cycle per minute. Faster FCGR rates are observed in water in comparison to FCGR testing performed in air for the hydrided material. Hydrided and non-hydrided materials had similar FCGR values in air, but the non-hydrided material exhibited much lower rates of FCGR in a PWR primary water environment than for hydrided material. Hydrides are shown to exhibit an increased tendency for cracking or decohesion in a PWR primary water environment that results in an enhancement in FCGR values. The FCGR in the PWR primary water only increased slightly with decreasing cycle frequency in the range of 1 cycle per minute to 0.1 cycle per minute. Comparisons between the FCGR in water and air show the enhancement from the PWR environment is affected by the applied stress intensity.

Food habits related to osteoporosis in women in iran.

PubMed

Rafraf, Maryam; Bazyun, Behnaz

2011-01-01

Osteoporosis is an important public health problem. The aim of this study was to investigate food habits and some factors related to osteoporosis in women in Iran. This cross-sectional study was conducted on 399 childbearing age women who were attending health centers and 200 healthcare providers in 2007. Food habits and dietary calcium intake was evaluated by food frequency questionnaire and 24-hour recall method. Weight and height of subjects were also measured. Independent t-test, Mann-withney U test, Pearson, Spearman and Partial correlation coefficient tests were used for analyzing of data. Two groups of women had calcium intake deficiency. Daily frequency of milk, cheese, fruit and coffee consumptions in healthcare providers (0.82±0.82, 0.94±0.49, 2.01±1.28 and 0.84±2.05, P<0.02)  were significantly higher than those of women attending health centers(0.58±0.72, 0.84±0.32, 1.50±0.99 and 0.48±1.25).  Mean frequency use of dark vegetables, cola and pickles were significantly (P<0.004) higher in women who attending health centers (0.67±0.50, 1.55±2.36 and 1.92±2.03) than those of the other group (0.50±0.44, 1.09±2.65 and 1.49±1.72). In women who were attending health centers, negative and posi-tive significant relationship was found between daily calcium intake with age (P<0.04) and educational level (P<0.001). No significant relationship was found between body mass index with studied variables. Women of health care providers had healthier food habits compared to women who attending health centers. Educational programs are suggested to improve food habits among women to prevent osteoporosis in later life.

Relation Between PAHs and Coal-Tar-Based Pavement Sealant in Urban Environments (Invited)

NASA Astrophysics Data System (ADS)

Mahler, B. J.; van Metre, P. C.

2010-12-01

Since 2003, coal-tar-based sealant products have come under increased scrutiny as a source of PAHs in urban environments. Sealant (or sealcoat) is the black, shiny substance often applied to asphalt pavement, in particular parking lots and driveways, for esthetic and maintenance purposes. Coal-tar-based sealant, one of the two primary pavement sealant types on the market, typically is 20-35 percent coal-tar pitch, a known carcinogen that is more than 50 percent polycyclic aromatic hydrocarbons (PAHs). The PAH content of the coal-tar-based sealant product is about 1,000 times that of a similar, asphalt-based product, on average. This difference is reflected in regional differences in sealant use and PAH concentrations in pavement dust. In the central and eastern U.S., where the coal-tar-based formulation is prevalent, ΣPAH in mobile particles from sealed pavement have been shown to be about 1,000 times higher than in the western U.S., where the asphalt-based formulation is prevalent (the median ΣPAH concentrations are 2,200 mg/kg in the central and eastern U.S. and 2.1 mg/kg in the western U.S.). Source apportionment modeling indicates that, in the central and eastern U.S., particles from sealed pavement are contributing the majority of the PAHs in recently deposited (post-1990) lake sediment, with implications for ecological health, and that coal-tar-based sealant is the primary cause of upward trends in PAHs in U.S. urban lakes. From the standpoint of human health, research indicates that mobile particles from parking lots with coal-tar-based sealant are tracked indoors, resulting in elevated PAH concentrations in house dust. Coal-tar-based sealcoat being applied to an asphalt parking lot at the University of Texas Pickle Research Center.

Epidemiological studies of tooth wear and dental erosion in 14-year old children in North West England. Part 2: The association of diet and habits.

PubMed

Milosevic, A; Bardsley, P F; Taylor, S

2004-10-23

To determine the strength of association (expressed as Odds Ratios) of potential risk factors with erosion and tooth wear in 14-year-old schoolchildren. A random sample of 2,385 children were selected by a stratified two-stage technique based on schools and children. Schools in NW England. Tooth wear was assessed by one examiner on three surfaces of all 12 anterior teeth (labial, incisal and palatal) and the occlusal surface of all four first molars using a four-point scale. Enamel wear was scored 0, dentine exposure <1/3 scored 1, >1/3 scored 2 and secondary dentine or pulpal exposure, scored 3. A questionnaire enquired about general health, dental health, habits and the frequency of intake of a wide range of foods and drinks. The Odds Ratios for tooth wear on any surface for habits, reflux and certain foods were: bruxism, 1.10; stomach upset, 1.45; pickles 1.86; vinegar 1.36; salt and vinegar crisps 1.33; brown/other sauces 1.57. Similarly, the odds ratios for potentially erosive drinks were: fizzy drinks 1.32; sport drinks 1.58; herbal/lemon tea 3.97. The frequency of intake was bi-modal with 397 children drinking a can per day and 207 drinking two cans per day. A significant number drank acidic beverages at bedtime but this was not associated with dental erosion. Although odds ratios greater than unity indicate an association, this was not high for carbonated beverages and many other acidic foods or drinks. Examining at fourteen years may not be ideal, as the determinants of erosion/tooth wear have not acted for long, the indices do not discriminate sufficiently and proportionately few subjects have dentine exposed on smooth surfaces.

[A longitudinal study regarding the gestational changes in iodine nutrition and thyroid function among pregnant women in the iodine deficient areas of Henan province].

PubMed

Yang, Jin; Zheng, Heming; Li, Xiaofeng; Ying, Huili

2015-01-01

To characterize the gestational changes of iodine nutrition and thyroid function and to explore the factors associated with the thyroid function in pregnant women. A longitudinal survey was conducted in 130 pregnant women in Luohe city of Henan province from October 2012 to May 2013. Samples of fasting blood and urine were collected in each trimester to test on thyroid function and urinary iodine. Data regarding social demography and lifestyle behavior were collected through questionnaire in the first trimester. The medians of urinary iodine (MUI) for pregnant women were 238.9, 150.8 and 306.4 µg/L in the first, second and third trimesters, respectively (P < 0.05). With the increase of gestational age, the level of free triiodothyronine (FT3) showed no significant change (P > 0.05) but the level of free thyroxine (FT4) decreased (P < 0.05), with the level of thyroid stimulating hormone (TSH) increased and then declined (P < 0.05). A U-shaped curve were seen between iodine nutrition and thyroid function. With the increase of iodine level, the level of TSH first increased and then decreased while the levels of FT3 and FT4 showed the opposite trend. The level of TSH was influenced by factors as education level, history of chronic diseases, history of CT and X-ray examination, and intake of pickled food etc. The level of FT4 was associated with residence (urban or rural), stressful events in the previous year, daily means of transportation, and the hours of sedentariness, working and sleeping. Significant differences were noticed in iodine nutrition and thyroid function of pregnant women during the three trimesters. It was essential to establish specific reference ranges for different trimesters. Thyroid functions of pregnant women seemed to be associated with iodine level and lifestyle.

Ronald McDonald dit: "Tout le monde connait: 'Deuxsteakshachessaucespecialesaladefromageoignons dansuntriplepainrondrecouvertdegrainsdesesames'" (Ronald McDonald Says: "Everyone Knows: 'Two-All-Beef-Patties-Special-Sauce-Lettuce-Cheese-Pickles- Onions-on-a-Sesame-Seed Bun'").

ERIC Educational Resources Information Center

Headrick, Robert J., Jr.

This booklet is intended for classroom use in first-year high school French to acquaint students with the McDonald's fast food restaurants in Paris. The specific objectives are for the student to: (1) discuss the similarities and differences between the American and Parisian McDonald's, (2) set up a miniature McDonald's in the classroom, (3) order…

A survey of overall life satisfaction and its association with breast diseases in Chinese women.

PubMed

Bai, Aili; Li, Haixin; Huang, Yubei; Liu, Xueou; Gao, Ying; Wang, Peishan; Dai, Hongji; Song, Fengju; Hao, Xishan; Chen, Kexin

2016-01-01

To investigate the association between overall life satisfaction and healthy lifestyle, knowledge of breast cancer, physical examination, and detection rate of breast cancer and benign breast disease in Chinese women. In a multicentered breast disease screening program in China, we enrolled 33,057 women aged 45-65 years without prior diagnosis of breast cancer. After completing an epidemiological questionnaire, all participants were examined by clinical breast examination, breast ultrasound, and mammography independently. All breast cancer cases and a selected sample of benign breast diseases were confirmed pathologically. Univariate and multivariate odds ratios (ORs) and 95% confidence intervals (CIs) were calculated to estimate the association between life satisfaction and lifestyle, knowledge of breast cancer, physical examination, and detection rate of breast diseases. Overall life satisfaction was positively associated with women's healthy lifestyle. Compared with less satisfied women, satisfied women were less likely to be smokers (OR = 0.54; 95% CI: 0.47-0.62), have more exercise (OR = 1.49; 95% CI: 1.26-1.75), eat less fried (OR = 0.60; 95% CI: 0.50-0.71), smoked (OR = 0.54, 95% CI: 0.47-0.63), pickled (OR = 0.66, 95% CI: 0.55-0.79), and grilled (OR = 0.63, 95% CI: 0.54-0.74) foods. Satisfied women were more likely to have knowledge of breast cancer (OR = 1.48, 95% CI: 1.29-1.70), and have regular physical examinations (OR = 1.11, 95% CI: 1.01-1.12). Compared to less satisfied women, we found significantly lower detection rate of benign breast diseases (OR = 0.90, 95% CI: 0.82-0.99), and lower but nonsignificant detection rate of breast cancer (OR = 0.66, 95% CI: 0.35-1.25) in satisfied women. Women with a higher overall life satisfaction are more likely to have healthy lifestyle, knowledge of breast cancer, and regular physical examination, thus resulting in a lower detection rate of breast diseases in screening. © 2015 The Authors. Cancer Medicine

Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.

PubMed

Franco, Wendy; Pérez-Díaz, Ilenys M

2012-10-01

Calcium chloride fermentations represent an alternative to reduce chloride concentrations in the wastewaters generated from commercial cucumber fermentations, currently performed in cover brine solutions containing 6% to 12% sodium chloride. However, preliminary attempts to commercially ferment the cucumbers in the presence of oxygen led to the development of a secondary cucumber fermentation or spoilage. The development of cucumber secondary fermentation has also been occasionally reported by processors using cover brine solutions containing sodium chloride. This study focused on the development of a model system to characterize CaCl(2) and NaCl secondary cucumber fermentations under conditions similar to those present on the commercial scale. Cucumber fruits mixed with cover brine solutions, containing 100 mM CaCl(2) or 1.03 M NaCl, and 25 mM acetic acid, were fermented in 2 L fermentation vessels subjected to air-purging at a rate of 5 mL/min. Microorganisms and selected biochemical changes detected in the experimental cucumber fermentations had been previously observed in commercial spoilage samples, suggesting the successful reproduction of the secondary fermentation in the laboratory. Experimental secondary fermentations were characterized by the rapid oxidation of the lactic acid produced during the primary fermentation, which, in turn, increased pH. Lactic acid disappearance seemed to be the result of yeast metabolism that also led to the chemical reduction of the environment to levels at which other bacteria could become established and produce butyric, propionic, and acetic acids. This model system will be applied for the identification of strategies to prevent the initiation of the cucumber secondary fermentation and reduce economic losses in the pickling industry. The study of secondary cucumber fermentation has represented a challenge for many years. The successful development of a model system for the study of this phenomenon in the laboratory is

Medieval herbal iconography and lexicography of Cucumis (cucumber and melon, Cucurbitaceae) in the Occident, 1300–1458

PubMed Central

Paris, Harry S.; Janick, Jules; Daunay, Marie-Christine

2011-01-01

Background The genus Cucumis contains two species of important vegetable crops, C. sativus, cucumber, and C. melo, melon. Melon has iconographical and textual records from lands of the Mediterranean Basin dating back to antiquity, but cucumber does not. The goal of this study was to obtain an improved understanding of the history of these crops in the Occident. Medieval images purportedly of Cucumis were examined, their specific identity was determined and they were compared for originality, accuracy and the lexicography of their captions. Findings The manuscripts having accurate, informative images are derived from Italy and France and were produced between 1300 and 1458. All have an illustration of cucumber but not all contain an image of melon. The cucumber fruits are green, unevenly cylindrical with an approx. 2:1 length-to-width ratio. Most of the images show the cucumbers marked by sparsely distributed, large dark dots, but images from northern France show them as having densely distributed, small black dots. The different size, colour and distribution reflect the different surface wartiness and spininess of modern American and French pickling cucumbers. The melon fruits are green, oval to serpentine, closely resembling the chate and snake vegetable melons, but not sweet melons. In nearly all manuscripts of Italian provenance, the cucumber image is labelled with the Latin caption citruli, or similar, plural diminuitive of citrus (citron, Citrus medica). However, in manuscripts of French provenance, the cucumber image is labelled cucumeres, which is derived from the classical Latin epithet cucumis for snake melon. The absence of melon in some manuscripts and the expropriation of the Latin cucumis/cucumer indicate replacement of vegetable melons by cucumbers during the medieval period in Europe. One image, from British Library ms. Sloane 4016, has a caption that allows tracing of the word ‘gherkin’ back to languages of the geographical nativity of C

Cancer risks among iron and steel workers in Anshan, China, Part II: Case-control studies of lung and stomach cancer.

PubMed

Xu, Z; Brown, L M; Pan, G W; Liu, T F; Gao, G S; Stone, B J; Cao, R M; Guan, D X; Sheng, J H; Yan, Z S; Dosemeci, M; Fraumeni, J F; Blot, W J

1996-07-01

Nested case-control interview studies of lung cancer (610 incident cases), stomach cancer (292 incident cases), and 959 controls were conducted to follow up leads from a proportional mortality analysis of deaths among male workers in a large integrated iron-steel complex in Anshan, China. For lung cancer, after adjusting for the significant non-occupational risk factors (smoking, other pulmonary disease, family history of lung cancer, and low consumption of fruit or tea), risks were significantly elevated for those employed for 15 or more years in smelting and rolling (OR = 1.5, CI = 1.1-2.2), in the fire-resistant brick factory (OR = 2.9, CI = 1.4-5.9), in general loading (OR = 2.5, CI = 1.0-6.1), and as coke oven workers (OR = 3.4; CI = 1.4-8.5). For stomach cancer, after adjusting for consumption of pickled vegetables, prior gastric diseases, family history of stomach cancer, low intake of fruits and vegetables, and education, risks were significantly elevated for those employed for 15 or more years in ore sintering and transportation (OR = 2.1, CI = 1.0-4.4), in the fire-resistant brick factory (OR = 2.5, CI = 1.1-5.8), in general loading (OR = 3.2, CI = 1.2-8.9), as boilerworkers and cooks (OR = 2.6, CI = 1.2-5.6), and as coke oven workers (OR = 5.4, CI = 1.8-16.0). For both lung and stomach cancers, significant dose-response gradients were observed for exposure to total dust and benzo(a)pyrene, but not for specific chemical components of dust. Overall, long-term steel workers with exposure to workplace pollutants had a 40% increased risk of both lung and stomach cancers. These case-control studies confirm many of the occupational findings reported in the proportionate mortality analysis, and suggest avenues for further work to evaluate the carcinogenicity of individual components of dust.

Risk factors associated with gastric cancer in Mexico: education, breakfast and chili.

PubMed

Trujillo Rivera, Alejandro; Sampieri, Clara Luz; Morales Romero, Jaime; Montero, Hilda; Acosta Mesa, Héctor Gabriel; Cruz Ramírez, Nicandro; Novoa Del Toro, Elva María; León Córdoba, Kenneth

2018-06-01

the aim of the study was to use a validated questionnaire to identify factors associated with the development of gastric cancer (GC) in the Mexican population. the study included cases and controls that were paired by sex and ± 10 years of age at diagnosis. In relation to cases, 46 patients with a confirmed histopathological diagnosis of adenocarcinoma-type GC, as reported in the hospital records, were selected, and 46 blood bank donors from the same hospital were included as controls. The previously validated Questionnaire to Find Factors Associated with Gastric Cancer (QUFA-GC©) was used to collect data. Odds ratio (OR) and 95% confidence interval (IC) were estimated via univariate analysis (paired OR). Multivariate analysis was performed by logistic regression. A decision tree was constructed using the J48 algorithm. an association was found by univariate analysis between GC risk and a lack of formal education, having smoked for ≥ 10 years, eating rapidly, consuming very hot food and drinks, a non-suitable breakfast within two hours of waking, pickled food and capsaicin. In contrast, a protective association against GC was found with taking recreational exercise and consuming fresh fruit and vegetables. No association was found between the development of GC and having an income that reflected poverty, using a refrigerator, perception of the omission of breakfast and time period of alcoholism. In the final multivariate analysis model, having no formal education (OR = 17.47, 95% CI = 5.17-76.69), consuming a non-suitable breakfast within two hours of waking (OR = 8.99, 95% CI = 2.85-35.50) and the consumption of capsaicin ˃ 29.9 mg capsaicin per day (OR = 3.77, 95% CI = 1.21-13.11) were factors associated with GC. an association was found by multivariate analysis between the presence of GC and education, type of breakfast and the consumption of capsaicin. These variables are susceptible to intervention and can be identified via the QUFA-GC ©.

Assessment of healthcare professionals' knowledge about warfarin-vitamin K drug-nutrient interactions.

PubMed

Couris, R R; Tataronis, G R; Dallal, G E; Blumberg, J B; Dwyer, J T

2000-08-01

Dietary vitamin K can interact with oral anticoagulant drugs and interfere with their therapeutic safety and efficacy. Therefore, knowledge about drug-nutrient interactions involving vitamin K possessed by physicians, pharmacists, dietitians and nurses practicing anticoagulant therapy was assessed. Healthcare practitioners were surveyed using a 30-question, 98-item questionnaire on the most common and/or important food interactions with warfarin, drug interactions with warfarin and general drug-nutrient interactions involving vitamin K. The study sample included 160 randomly selected healthcare providers (40 physicians, pharmacists, dietitians and nurses) from 10 hospitals with 200 to 1000 beds from six Massachusetts regions. Random selection was conducted from a pool of selected healthcare providers practicing anticoagulant therapy who counsel patients receiving warfarin. All surveys were completed within three months of the start of the study, and all participants provided usable data for statistical analysis. The mean scores (+/- SD) on the overall test were 72.5+/-9.0 for pharmacists, 62.51+/-10.6 for physicians, 56.9+/-8.8 for dietitians and 50.2+/-9.3 for nurses, with 100 being a perfect score. Pharmacists scored significantly higher in the area of drug interactions (75.9+/-11.3, p<0.05). Dietitians scored higher in the area of food interactions (73.0+/-10.3). No significant differences between physicians and pharmacists were evident on general drug-nutrient interactions. While over 87% of the healthcare professionals correctly identified some common foods containing large amounts of vitamin K, such as broccoli and spinach, fewer than 25% were able to identify others such as pea soup, coleslaw and dill pickles. Although the healthcare professionals surveyed in this study appear to have demonstrated some proficiency in their respective areas of expertise, they exhibited less knowledge in others. Therefore, additional training and integration of knowledge and

Capsicum--production, technology, chemistry, and quality. Part IV. Evaluation of quality.

PubMed

Govindarajan, V S; Rajalakshmi, D; Chand, N

1987-01-01

Capsicum fruits are popular worldwide and are used in the cuisines of both the developing and the developed countries. With its different varieties, forms, and uses, the spice capsicum contributes to the entire gamut of sensory experience--color as finely ground paprika powder or extract in sausages, goulash, cheese, and snacks; both pungency and color as the many varieties of chillies used in Mexican, African, Indian, and southeast Asian cuisines; color, aroma, and mild pungency as the fresh green chillies used in many of the growing countries; and appearance, color, aroma, and texture as fresh fruit in salads and as a pickled and canned product. In three earlier parts in this series, the varieties, cultivation, and primary processing; the processed products, world production, and trade; and the chemistry of the color, aroma, and pungency stimuli have been reviewed. In this part, the evaluation of quality through instrumental determination of the causal components and the sensory evaluation of color, aroma, and pungency are discussed. Several methods for quantitative determination of the stimuli and the sensory evaluation of the responses to the stimuli are reviewed. The problems of sensory evaluation of color, aroma, and pungency, the dominant attributes for validation of the instrumentally determined values for carotenoids, volatiles, or particular fractions, and total and individual capsaicinoids are specifically discussed. Summarized details of selected instrumental methods for evaluating the stimuli, which are either validated by correlation to sensorily perceived responses or to adopted standards, are given along with representative data obtained for discussing the adequacy and reliability of the methods. Pungency as a specific gustatory perception and the many methods proposed to evaluate this quality are discussed. A recommended objective procedure for obtaining reproducible values is discussed, and a method for relating different panel results is shown

Arsenic, cadmium and lead in fresh and processed tuna marketed in Galicia (NW Spain): Risk assessment of dietary exposure.

PubMed

Núñez, Ricardo; García, M Ángeles; Alonso, Julián; Melgar, M Julia

2018-06-15

Currently, metal bioaccumulation in fish is increasing and is a cause of concern due to toxicity. Total arsenic, cadmium and lead concentrations in fresh and processed tuna (110 samples) marketed in Galicia (NW Spain) were determined by ICP-MS spectrometry. The average concentrations of As and Cd, 3.78 and 0.024 mg kg -1 w.w., respectively, in fresh tuna were statistically significantly higher than those in processed tuna (p < 0.001). The contents in processed tuna were 0.295-7.85 mg kg -1 for As and ND-0.045 mg kg -1 for Cd. The Pb content was negligible in both types of tuna. In canned tuna, decreasing As and Cd concentrations were observed in different preparation-packaging media: olive oil > natural > pickled sauce. Of the two species studied in canned tuna, Thunnus alalunga showed statistically significant higher levels both for As 1.28 mg kg -1 (p < 0.001) and Pb 0.013 mg kg -1 (p = 0.0496) than Thunnus albacares. No samples surpassed the limits set by the EU for Cd and Pb. The limit for As in fish has not been established, but the arsenic contents in fresh tuna reported here are important, as they are among the highest reported in the literature. Considering public health in children and adults with respect to the investigated metals, the estimated daily intakes (EDIs) did not exceed the tolerable intakes. No chronic systemic risk was found since all the target hazard quotients (THQs-TTHQs) were far below 1 (critical value), and the carcinogenic risk (CR) for As did not exceed the acceptable value of 10 -5 . Thus, tuna consumption in the Galician diet does not pose a risk for different population groups in terms of these studied metals/metalloids. Copyright © 2018 Elsevier B.V. All rights reserved.

Fusion zone microstructure and porosity in electron beam welds of an α+β titanium alloy

NASA Astrophysics Data System (ADS)

Mohandas, T.; Banerjee, D.; Kutumba Rao, V. V.

1999-03-01

The effect of electron beam welding parameters on fusion zone (FZ) microstructure and porosity in a Ti -6.8 Al -3.42 Mo -1.9 Zr -0.21 Si alloy (Russian designation VT 9) has been investigated. It has been observed that the FZ grain width increased continuously with increase in heat input when the base metal was in the β heat-treated condition, while in the α+β heat-treated base metal welds, the FZ grain width increased only after a threshold energy input. The difference is attributed to both the weld thermal cycle and the pinning effect of equiaxed primary alpha on grain growth in the heat-affected zone (HAZ) of α+β heat-treated base metal. Postweld heat treatment (PWHT) in the subtransus and supertransus regions did not alter the columnar grain morphology in the FZ, possibly due to the lack of enough driving force for the formation of new grains by the breaking up of the columnar grains and grain boundary movement for grain growth. As the PWHTs were conducted in a furnace, the role of thermal gradients can be ruled out. Intragranular microstructure in the aswelded condition consisted of hexagonal martensite. The scale of the martensite laths depended on welding speed. The highest porosity was observed at intermediate welding speeds. At low speeds, a majority of pores formed at the fusion boundary, while at high speeds, occurrence of porosity was maximum at the weld center. The trends on porosity can be explained on the basis of solubility of hydrogen in titanium as a function of temperature and the influence of weld thermal cycle on nucleation, growth, and escape of hydrogen gas bubbles. The porosity at slow welding speeds is low because sufficient time exists for the nucleation, growth, and escape of hydrogen gas bubbles, while insufficient time exists for the nucleation of gas bubbles at high welding speeds. The effect of pickling of joint surface, vacuum annealing of the base metal, and successive remelting of the weld metal has also been investigated.

Report on the completion of the procurement of the first heat of Alloy 709

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

Natesan, K.; Zhang, X.; Sham, T. -L.

2017-01-01

This report provides details on the completion of the procurement of the first commercial-sized heat of Alloy 709. The report is a Level 3 deliverable in FY17 (M3AT- 17OR1602053), under the Work Package AT-17OR160205, “Advanced Alloy Development” performed by Oak Ridge National Laboratory, as part of Advanced Structural Materials Program for the Advanced Reactor Technologies (ART). This work project supports the fabrication scale up effort for Alloy 709 that was started in FY16. The effort culminated in the placement of a Purchase Order in August 2016 with a commercial vendor to melt an Alloy 709 heat using industrial melt practice.more » Four ingots, totaling about 45,000 lb, had been bottom-poured from the melt in September 2016. Two of the ingots were hot rolled into 1.2”x60”x155” and 1.1”x60”x100” plates using standard hot rolling process in FY17. Some small test pieces were cut from the asrolled plates and sent to Argonne National Laboratory (ANL) for archival. The plates were then heat treated and surface pickled by the vendor. The plates were subsequently delivered to ANL and Oak Ridge National Laboratory (ORNL). Properties and microstructure screening were performed on these plates upon delivery in February 2017 at ANL. Several samples were cut from the as-rolled and heattreated plates and were analyzed for their microstructures, hardness values, grain sizes, and room temperature tensile properties. The results indicate that the scaled-up heat of Alloy 709 fabricated using commercial practice exhibit tensile properties that exceed the minimum values specified in the ASME Code Case for commercial heat of NF709. These plates will be used to support base metal testing for the 650°C, 100,000-h Alloy 709 Code Case development, for fabrication of weldments, and for the NEUP projects.« less

Nutrition knowledge, attitudes and dietary restriction behaviour of Taiwanese elderly.

PubMed

Lin, Wei; Lee, Ya-Wen

2005-01-01

The purpose of this study is to understand knowledge about and general attitudes towards nutrition, dietary restriction attitudes, and dietary restriction behavior in the Taiwanese elderly, and the relationship of these various components to each other. Data from the Elderly Nutrition and Health Survey in Taiwan (1999-2000) were used for analysis and included 1937 elderly persons aged over 65. The results indicated that the elderly had poor nutrition knowledge, especially about the relationship between nutrition and disease. Elderly nutrition attitudes were fair; they tended to disagree with misconceptions about "healthy" or functional foods and also had quite positive general eating attitudes. However, the Taiwanese elderly hold quite strong attitudes influenced by Chinese traditional or food-texture-related dietary restrictions. Elderly people frequently avoid eating foods considered unhealthy by modern medical science (e.g. high fat/cholesterol foods) as well as foods forbidden by Chinese traditional medicine (e.g. "heating" foods, "cooling" foods). Most of the elderly regularly eat three meals a day, however, they seldom pay attention to dietary and nutrition information. The most important sources of nutrition information are offspring or family members, TV, and medical practitioners. In general, elderly men with a higher educational level and living in less remote areas had better nutrition knowledge, held more positive nutrition attitudes, and kept to dietary restrictions less frequently. Elderly people's nutrition knowledge was positively related to their health-care attitudes, general eating attitudes, high- fat or high-cholesterol food restriction behavior, fermented or pickled food restriction behavior, attention to nutrition information, and regularity of meals. However, nutrition knowledge was inversely related to Chinese traditional or food-texture-related dietary restriction behaviors. The results of this study suggest that education of elderly

Accuracy of self-report in detecting taste dysfunction.

PubMed

Soter, Ana; Kim, John; Jackman, Alexis; Tourbier, Isabelle; Kaul, Arti; Doty, Richard L

2008-04-01

To determine the sensitivity, specificity, and positive and negative predictive value of responses to the following questionnaire statements in detecting taste loss: "I can detect salt in chips, pretzels, or salted nuts," "I can detect sourness in vinegar, pickles, or lemon," "I can detect sweetness in soda, cookies, or ice cream," and "I can detect bitterness, in coffee, beer, or tonic water." Responses to an additional item, "I can detect chocolate in cocoa, cake or candy," was examined to determine whether patients clearly differentiate between taste loss and flavor loss secondary to olfactory dysfunction. A total of 469 patients (207 men, mean age = 54 years, standard deviation = 15 years; and 262 women, mean age = 54 years, standard deviation = 14 years) were administered a questionnaire containing these questions with the response categories of "easily," "somewhat," and "not at all," followed by a comprehensive taste and smell test battery. The questionnaire items poorly detected bona fide taste problems. However, they were sensitive in detecting persons without such problems (i.e., they exhibited low positive but high negative predictive value). Dysfunction categories of the University of Pennsylvania Smell Identification Test (UPSIT) were not meaningfully related to subjects' responses to the questionnaire statements. Both sex and age influenced performance on most of the taste tests, with older persons performing more poorly than younger ones and women typically outperforming men. Although it is commonly assumed that straight-forward questions concerning taste may be useful in detecting taste disorders, this study suggests this is not the case. However, patients who specifically report having no problems with taste perception usually do not exhibit taste dysfunction. The difficulty in detecting true taste problems by focused questionnaire items likely reflects a combination of factors. These include the relatively low prevalence of taste deficits in the

Ronald McDonald pregunta: "Puedes decir: 'dostortosdepurocarnederessalsaespeciallechugagueso- pepinillosycebollasenunpanconsemillasdeajonjoli'?" (Ronald McDonald Asks: "Can You Say: 'Two-All-Beef-Patties-Special-Sauce-Lettuce-Cheese-Pickles-Onions-On- A-Sesame-Seed-Bun'?" Activities in Spanish).

ERIC Educational Resources Information Center

Headrick, Robert J., Jr.

This booklet is intended for classroom use in first-year high school Spanish to acquaint students with the McDonald's fast food restaurants in Costa Rica. The specific objectives are for the student to: (1) discuss the similarities and differences between the American and Costa Rican McDonald's, (2) set up a miniature McDonald's in the classroom,…

[Study on factors related to top 10 junk food consumption at 8 to 16 years of age, in Haidian District of Beijing].

PubMed

Zhu, Shu-ping; Ding, Yue-jiang; Lu, Xiang-feng; Wang, Hong-wei; Yang, Mu; Wang, Jian-xiu; Chao, Xiao-dong; Zhao, Zhen

2008-08-01

To study the current situation of ten types of junk food consumption (assessed by World Health Organization) among children and adolescent as well as the contributing factors in Haidian District, Beijing so as to provide evidence for developing preventive and control measures and interventions. A questionnaire survey was conducted to investigate the consumption of ten types of junk food practices in 1019 children and adolescent aged 8-16 years in Beijing Haidian District. One month prior to the study, 97.50% of the children and adolescent had eaten at least one type of junk food and 15.88% of them had eaten all types of them. Rates on having eaten deep fried food, pickled food, processed meat products, biscuits, coke or alike drinks, convenience/fast food, canned food, dried or preserved fruit, cold and sweet food, barbecue food etc. appeared to be 70.43%, 60.14%, 79.72%, 64.24%, 69.63%, 78.72%, 42.16%, 51.95%, 68.13%, 60.14% respectively. The rate on eaten more than once a day of these ten types were 26.95%, 36.88%, 34.84%, 32.97%, 27.40%, 28.18%, 37.91%, 26.15%, 37.39%, 22.10% respectively. The rates for "do not like" and "dislike" these ten types junk food were 10.96%, 27.42%, 7.08%, 12.11%, 6.56%, 6.59%, 17.80%, 13.59%, 3.42%, 5.19% respectively. Most of the children and adolescent ate junk food mainly during breakfast at home. Most of the surveyed children and adolescent did not have correct idea on nutrition of junk food. They received the information of junk food mainly from sources as advertisement on TV (67.95%), mother (9.02%), newspaper or magazines (6.71%). Many factors, such as individual factors (including physiological and psychological situations), social factors, family factors and the characteristics of food contributed to the eating junk food practices of children and adolescent. Eating junk food is a popular event among children and adolescent in Beijing Haidian District. Education strategies on nutrition should be developed and launched in

The Changing “Weightscape” of Bulimia Nervosa

PubMed Central

Bulik, Cynthia M.; Marcus, Marsha D.; Zerwas, Stephanie; Levine, Michele D.; Via, Maria La

2014-01-01

Case Ms. Z, a 35-year-old African-American single woman with a body mass index (BMI) of 37.8 kg/m2 (height 5 feet, 5.5 inches, weight 238 lb.), presents for an evaluation for bulimia nervosa. She was referred to the eating disorders program by her primary care physician who knew about her eating disorder, but was primarily concerned about her weight and blood pressure. Ms. Z has an advanced degree and is employed full time. She has struggled with her eating, weight, and body image since childhood and began binge eating regularly (1–2× week) at age 15. Fasting and self-induced vomiting began in her early twenties, when she achieved her lowest adult BMI of 21.6 kg (weight 130 lb. at age 23). She gained 100 pounds in the past 7 years and currently binges and purges 1–2 times a day. A typical binge consists of a box of cookies, a pint of ice cream, 7 oz. of cheese, two bowls of cereal with 2 cups of milk, and 4 pickles. Ms. Z has seen five therapists to address her eating behaviors and weight concerns and participated in numerous commercial weight loss programs. She states binge eating has always served a self-soothing purpose for her. Ms. Z has a demanding university-related job that absorbs most of her time. She has few friends and has not been in a romantic relationship for the past five years believing that no one would be interested in a woman of her size. She also claimed that food is more reliable than any man because “it’s always there when you need it and you don’t have to take care of it or stoke its ego.” She spends evenings at home working until she is completely exhausted, heads to the kitchen for an all-out binge, vomits everything up, and then cries herself to sleep. She has never smoked and does not drink alcohol. Current medications prescribed by her primary care physician include Fluoxetine (20 mg), Norvasc (5 mg), and Clonazepam (prn). What are Ms. Z’s treatment goals? What are her primary care physician’s? Is her medication for

Pick and Eat Crop Testing: Dwarf Tomato and Pepper as Candidate Space Crops

NASA Technical Reports Server (NTRS)

Wheeler, R. M.; Massa, G. D.; Stutte, G. W.; Spencer, L. E.; Hummerick, M. E.; Sirmons, T.; Douglas, G. L.

2016-01-01

Several dwarf tomato and pepper varieties were evaluated under International Space Station (ISS)-simulated growth conditions (22 degrees Centigrade, 50 percent relative humidity, 1500 parts per million CO2, and 300 micromoles per square meter per second of light for 16 hours per day) with the goal of selecting those with the best growth, nutrition, and organoleptic potential for use in a pick and eat salad crop system on ISS and future exploration flights. Testing included six cultivars of tomato (Red Robin, Scarlet Sweet 'N' Neat, Tiny Tim, Mohamed, Patio Princess, and Tumbler) and six cultivars of pepper (Red Skin, Fruit Basket, Cajun Belle, Chablis, Sweet Pickle, and Pompeii). Plants were grown to an age sufficient to produce fruit (up to 106 days for tomato and 109 days for pepper) using Turface (arcillite) potting media with 18-6-8 control-release fertilizer and supplemental nutrient solution beginning around 60-days-age. Tomato fruits were harvested when they showed full red color, beginning around 70-days age and then at weekly intervals thereafter, while peppers were grown until fruits showed color and were harvested twice (first test) and just once at the end of the second test, with the final harvests including colored and green fruit. Plant sizes, yields, and nutritional attributes were measured and used to down-select to three cultivars for each species. In particular, we were interested in cultivars that were short (dwarf) but still produced high yields. Nutritional data included elemental (Ca, Mg, Fe, and K) content, vitamin K, phenolics, lycopene (for tomato), anthocyanin, lutein, and zeaxanthin. The three down-selected cultivars for each species were grown again and the harvested fruit sent to NASA's Johnson Space Center for sensory evaluation, which included overall acceptability, appearance, color intensity, aroma, flavor and texture. The combined data were compared and given weighting factors to rank the cultivars as candidates for testing in

Japanese apricot improves symptoms of gastrointestinal dysmotility associated with gastroesophageal reflux disease.

PubMed

Maekita, Takao; Kato, Jun; Enomoto, Shotaro; Yoshida, Takeichi; Utsunomiya, Hirotoshi; Hayashi, Hideyuki; Hanamitsu, Toshiko; Inoue, Izumi; Maeda, Yoshimasa; Moribata, Kosaku; Muraki, Yosuke; Shingaki, Naoki; Deguchi, Hisanobu; Ueda, Kazuki; Iguchi, Mikitaka; Tamai, Hideyuki; Ichinose, Masao

2015-07-14

To investigate the effects of Japanese apricot (JA) consumption on gastroesophageal reflux disease (GERD)-related symptoms. Participants included individuals living in Minabe-cho, a well-known JA-growing region, who received specific medical check-ups by the local community health service in 2010. GERD-related symptoms were examined in 1303 Japanese individuals using a validated questionnaire, the Frequency Scale for Symptoms of GERD (FSSG), which consists of 7 questions associated with acid reflux symptoms and 5 questions asking about gastrointestinal dysmotility symptoms. Each question was answered using a 4-point scale, with higher scores indicating more severe GERD-related symptoms. Subjects were divided into two groups according to their intake of dried and pickled JA: daily intake (≥ 1 JA daily) (392 subjects) and none or occasional intake (< 1 JA daily) (911 subjects). FSSG scores were compared between subjects who consumed JA daily and those who did not. Next, subjects were stratified by age, gender and Helicobacter pylori (H. pylori) status for subanalyses. Those who ate JA daily were significantly older than those who did not (60.6 ± 10.5 years vs 56.0 ± 11.0 years, P < 0.001). Total FSSG scores were significantly lower in subjects with daily JA intake than in those with none or only occasional intake (2.13 ± 3.14 vs 2.70 ± 3.82, P = 0.005). In particular, subjects who consumed JA daily showed significantly improved FSSG dysmotility scores compared with subjects who did not (1.05 ± 1.58 vs 1.46 ± 2.11, P < 0.001). In contrast, the FSSG reflux score did not differ between subjects with and without daily intake of JA (1.08 ± 1.90 vs 1.24 ± 2.11, P = 0.177). Subanalysis indicated that improvement in dysmotility by JA intake was specifically observed in non-elderly (1.24 ± 1.68 vs 1.62 ± 2.22, P = 0.005) and H. pylori-negative subjects (0.99 ± 1.58 vs 1.57 ± 2.06, P < 0.001). GERD patients (total FSSG score ≥ 8) were less frequently observed

Human behaviour and the epidemiology of parasitic zoonoses.

PubMed

Macpherson, Calum N L

2005-10-01

The behaviour of Homo sapiens has a pivotal role to play in the macro and microepidemiology of emerging or re-emerging parasitic zoonoses. Changing demographics and the concomitant alterations to the environment, climate, technology, land use and changes in human behavior, converge to favour the emergence and spread of parasitic zoonoses. The recent unprecedented movements of people, their animals and their parasites around the world, introduce and mix genes, cultural preferences, customs, and behavioral patterns. The increasing proclivity for eating meat, fish, crabs, shrimp, molluscs raw, undercooked, smoked, pickled or dried facilitates a number of protozoan (Toxoplasma), trematode (Fasciola sp., Paragonimus spp., Clonorchis sp., Opisthorchis spp., Heterophyes sp., Metagonimus sp., Echinostoma spp., Nanophyetus sp.) cestode (Taenia spp, Diphyllobothrum sp.) and nematode (Trichinella spp., Capillaria spp., Gnathostoma spp., Anisakis sp., Parastrongylus spp.) caused zoonoses. The increasing world population and the inability to keep pace with the provision of adequate sanitation and clean, safe drinking water, has led to an increased importance of waterborne zoonoses, such as those caused by Giardia, Cryptosporidium and Toxoplasma. Our close relationship with and the numerous uses to which we put companion animals and their ubiquitous distribution has resulted in dogs and cats unwitting participation in sharing over 60 parasite species including: Giardia, Cryptosporidium, Toxoplasma, most foodborne trematode species, Diphyllobothrum, Echinococcus spp., Ancylostoma and Toxocara. Changing human behaviour through education, to encourage the proper cooking of food, which may have cultural and social significance, will remain as challenging as controlling stray and feral pet populations, improving hygiene levels and the provision of safe drinking water and the proper use of sanctuary facilities. Long pre-patent periods and the normally insidious sub-clinical nature of

Levels of essential and non-essential metals in ginger (Zingiber officinale) cultivated in Ethiopia.

PubMed

Wagesho, Yohannes; Chandravanshi, Bhagwan Singh

2015-01-01

Ginger (Zingiber officinale Roscoe) is a common condiment for various foods and beverages and widely used worldwide as a spice. Its extracts are used extensively in the food, beverage, and confectionary industries in the production of products such as marmalade, pickles, chutney, ginger beer, ginger wine, liquors, biscuits, and other bakery products. In Ethiopia, it is among the important spices used in every kitchen to flavor stew, tea, bread and local alcoholic drinks. It is also chiefly used medicinally for indigestion, stomachache, malaria, fevers, common cold, and motion sickness. The literature survey revealed that there is no study conducted on the determination of metals in ginger cultivated in Ethiopia. Hence it is worthwhile to determine the levels of essential and non-essential metals in ginger cultivated in Ethiopia. The levels of essential (Ca, Mg, Fe, Zn, Cu, Co, Cr, Mn, and Ni) and non-essential (Cd and Pb) metals in ginger (Zingiber officinale Roscoe) cultivated in four different regions of Ethiopia and the soil where it was grown were determined by flame atomic absorption spectrometry. 0.5 g of oven dried ginger and soil samples were digested using 3 mL of HNO3 and 1 mL of HClO4 at 210°C for 3 h and a mixture of 6 mL aqua-regia and 1.5 mL H2O2 at 270°C for 3 h, respectively. The mean metal concentration (μg/g dry weight basis) ranged in the ginger and soil samples, respectively, were: Ca (2000-2540, 1770-3580), Mg (2700-4090, 1460-2440), Fe (41.8-89.0, 21700-46900), Zn (38.5-55.2, 255-412), Cu (1.1-4.8, 3.80-33.9), Co (2.0-7.6, 48.5-159), Cr (6.0-10.8, 110-163), Mn (184-401, 1760-6470), Ni (5.6-8.4, 14.1-79.3) and Cd (0.38-0.97, 0.24-1.1). The toxic metal Pb was not detected in both the ginger and soil samples. There was good correlation between some metals in ginger and soil samples while poor correlation between other metals (Fe, Ni, Cu). This study revealed that Ethiopian gingers are good source of essential metals and free from toxic

Fermentation Cover Brine Reformulation for Cucumber Processing with Low Salt to Reduce Bloater Defect.

PubMed

Zhai, Y; Pérez-Díaz, I M

2017-12-01

CO 2 . It represents a process ready cover brine formulation with the potential to allow the manufacture of cucumber pickles with low salt, enhanced food safety, and reduce environmental impact and water usage. Pilot commercial scale cucumber fermentations brined with such ingredients are to reveal the efficacy of this process ready formulation in the presence of oxygen from air in tanks, as opposed to 3.8 L (1-US gal) closed jars in the laboratory. © 2017 Institute of Food Technologists®.

Assessment of the population-level effectiveness of the Avahan HIV-prevention programme in South India: a preplanned, causal-pathway-based modelling analysis.

PubMed

Pickles, Michael; Boily, Marie-Claude; Vickerman, Peter; Lowndes, Catherine M; Moses, Stephen; Blanchard, James F; Deering, Kathleen N; Bradley, Janet; Ramesh, Banadakoppa M; Washington, Reynold; Adhikary, Rajatashuvra; Mainkar, Mandar; Paranjape, Ramesh S; Alary, Michel

2013-11-01

across all 69 Avahan districts in South India, increasing to 606000 (290000-1 193000) over 10 years. Over the first 4 years of the programme 42% of HIV infections were averted, and over 10 years 57% were averted. This is the first assessment of Avahan to account for the causal pathway of the intervention, that of changing risk behaviours in female sex workers and high-risk men who have sex with men to avert HIV infections in these groups and the general population. The findings suggest that substantial preventive effects can be achieved by targeted behavioural HIV prevention initiatives. Bill & Melinda Gates Foundation. Copyright © 2013 Pickles et al. Open Access article distributed under the terms of CC BY-NC-ND. Published by .. All rights reserved.

The role of succulent halophytes in the water balance of salt marsh rodents.

PubMed

Coulombe, Harry N

1970-09-01

The role of succulent halophytes in the water balance and ecology of salt marsh rodents is dependent upon an evaluation of the composition of the available sources and the physiological properties of their potential consumers. Studies of the osmotic properties of succulent halophytes from southern California coastal salt marshes are presented, together with experiments regarding the utilization of Common Pickleweed (Salicornia virginica L.) by indigenous populations of cricetid rodents (harvest mouse Reithrodontomys megalotis limicola Von Bloecker, and meadow-mouse Microtus californicus stephensi Von Bloecker). These data are discussed in relation to other available information concerning the ecology of coastal salt marshes, particularly in western North America.Extruded sap of Common Pickleweed was found to have a mean total osmotic pressure (TOP) of 1,450 mOsm/liter, with an average chloride ion content of 876 mEq/liter (about 70% of the TOP). A related species, Salicornia subterminale, had a slightly lower TOP (1,300 mOsm/liter), of which about 29% was accounted for by chloride ion concentration. Sea Blight (Suaeda fruticosa) was the only species in which the TOP correlated with the distance from the tide level; sap TOP increased away from the lagoon's edge. In both Sea Blight and Common Pickle weed, TOP was not directly related to chloride content, indicating the importance of other osmotically active solutes.Harvest mice were placed on three experimental regimes: 1) millet seeds only, 2) pickleweed only, and 3) pickleweed and millet seed. Meadow mice were tested on the last regime only. Harvest mice survived best on a strict millet seed diet; when Salicornia was consumed to a detectable extent, the mice did not survive. Meadow mice, however, could survive using Salicornia as a dietary source in conjunction with seeds. Kidney electrolyte concentrating abilities indicated that harvest mice should be able to utilize pickleweed; this was not confirmed in my

[Risk Factors of Lung Cancer in Xuanwei, Yunnan Province, China].

PubMed

Liu, Liqun; Wan, Xia; Chen, Gongbo; Ma, Xiangyun; Ning, Bofu; Yang, Gonghuan

2017-08-20

more smoky coal per year. Now 50%-75% families in the study area use 700 kilowatt-hours of electricity per year, much more than ten years ago. 80% residents in low lung cancer area eat fatty or pickled or smoked food at least 3 days per week; while in high and median lung cancer areas the percentages are 50%-60%. According to data obtained in this survey, current distribution of smoky coal use has differed from the distribution of high-, median- and low- lung cancer areas. Tobacco use and second hand smoke, the use of smoky coal and occupational exposure to particulate matters could be the main risk factors for lung cancer in Xuanwei now. The relations between lung cancer and stove type, dietary habit and so on deserve further study.

Multicriteria cost–benefit assessment of tannery production: The need for breakthrough process alternatives beyond conventional technology optimization

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

Giannetti, Biagio F.; Agostinho, Feni, E-mail: feni@unip.br; Moraes, Luciano C.

The worldwide use of chromium-based processes in tanneries generates increased concerns about their related environmental burdens. Cleaner production alternatives for leather production are being proposed, based on the optimization of specific aspects or criteria, for instance, reducing demand for specific materials and energy, or reducing local toxicological emissions. While improvement on individual characteristics of the process is certainly to be favored, a more comprehensive evaluation of alternatives is also needed to prevent the risk of shifting the burden to increase global load while addressing one specific critical factor of production. This work aims to discuss the importance of a multicriteria,more » multiscale approach to address cleaner production strategy costs and benefits. For this, materials balance, an economic approach, and emergy (with an “m”) accounting methods are applied to selected unhairing/liming, pickling/tanning and wastewater treatment steps in a tannery process, which was chosen as a case study. Results show that the assessed recycling cleaner production strategies assessed allow the manufacturer to reduce by one half the amount of water used and the demand for chemicals up to 4% with respect to the business-as-usual process, at the expense of increasing electricity demand by 10%. Economic cost-to-benefit ratio was 25$ benefits per 1$ invested, as well as an emergy-based cost-to-benefit of 33Em$ per 1Em$ invested, of course these improvements were limited to the three investigated process steps. The improvement in cost/benefit ratios indicates that converting scenario #0 into #1 is favorable under economic and emergy views. However, when the two scenarios are investigated from the point of view of the imbalance in local and renewable resource use versus imported and nonrenewable use, the emergy method shows a small overall increase in renewability (from 3.51% to 3.85%), a low, but expected, emergy yield ratio equal to 1, and a

Experimental and numerical studies of tethered DNA dynamics in shear flow

NASA Astrophysics Data System (ADS)

Lueth, Christopher A.

Polymer physics has a rich tradition spanning nearly two centuries. In the 1830s, Henri Braconnot and coworkers were perhaps the first to work on what is today known as polymer science when they derived semi-synthetic materials from naturally occurring cellulose. However, the true nature of polymers, as long chain molecules, had not been proposed until 1910 by Pickles. It was not until the 1950's when polymer models were developed using statistical mechanics. Recently, the field has been revitalized by the ability to study individual polymer molecules for the first time. The development of DNA single molecule fluorescence microscopy coupled with ever increasing computational power has opened the door to molecular level understanding of polymer physics, resolving old disputes and uncovering new interesting phenomena. In this work, we use a combination of theoretical predictions and lambda-phage DNA single molecule fluorescence microscopy to study the behavior of polymers tethered to surfaces. Brownian dynamics simulations of a number of coarse-grained polymer models---dynamic and equilibrium Kratky-Porod chains as well as bead-spring chains---were completed and compared with analytical and experimental results. First, an expression is developed for the entropic exclusion force experienced by a tethered polymer chain. We propose that, for a freely jointed chain, a modification to the free entropic force of kBT/y is needed in the direction normal to the surface. Analogously, we propose that for a wormlike chain, a modification of 2kBT/y is needed, due to the finite curvature of the model. Then, the reliability of discretized bead spring simulations containing this modified entropic force are analyzed using Kratky-Porod simulations and are found to reproduce most statistics, except for those very near the surface, such as end-wall contact. Next, experiments of tethered lambda-phage DNA in shear flow are presented for the first time in the flow-gradient plane. The

Ethnomycological aspects of the desert truffle among native Bahraini and non-Bahraini peoples of the Kingdom of Bahrain.

PubMed

Mandeel, Qaher A; Al-Laith, Abdul Ameer A

2007-03-01

Bahraini respondents includes looking for an earth bulge with cracks on smooth surfaced sandy-loam soil whereas non-Bahrainis search randomly in unexploited desert habitats (49%) but not always looking for truffles, but by the presence of its host plant Helianthemum spp. (16.3%). For both groups, boiling the cleaned sliced truffle in salts and spices (mean 31%), or by deep-frying in local lamb ghee and spices (26%) is the most preferred way of eating truffles, while eating raw truffles is very rare. Finally, chilling cleaned truffles (45.6%) is the main method of preservation for short periods used by the Bahraini respondents, otherwise freezing (30.4%) is used for prolonged preservation, compared to non-Bahraini respondents who prefer freezing as the primary method (51.4%). Some Bedouins preserve clean truffles by pickling in 3-6% vinegar and salt. The influence of soil and environmental factors on truffle development and the role of desert truffles on traditional information, socioeconomic, ecology and sociocultural folklore in Bahrain are discussed.

Virtualizing access to scientific applications with the Application Hosting Environment

NASA Astrophysics Data System (ADS)

Zasada, S. J.; Coveney, P. V.

2009-12-01

power of a grid, or a federation of different grids, rather than just a single resource on the grid. Solution method: To address the above problem, we have developed AHE, a lightweight interface, designed to simplify the process of running scientific codes on a grid of HPC and local resources. AHE does this by introducing a layer of middleware between the user and the grid, which encapsulates much of the complexity associated with launching grid applications. Unusual features: The server is distributed as a VirtualBox virtual machine. VirtualBox ( http://www.virtualbox.org) must be downloaded and installed in order to run the AHE server virtual machine. Details of how to do this are given in the AHE 2.0 Quick Start Guide. Running time: Not applicable References:J. Chin, P.V. Coveney, Towards tractable toolkits for the grid: A plea for lightweight, useable middleware, NeSC Technical Report, 2004, http://nesc.ac.uk/technical_papers/UKeS-2004-01.pdf. P.V. Coveney, R.S. Saksena, S.J. Zasada, M. McKeown, S. Pickles, The Application Hosting Environment: Lightweight middleware for grid-based computational science, Computer Physics Communications 176 (2007) 406-418.

Uranium Fate and Transport Modeling, Guterl Specialty Steel Site, New York - 13545

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

Frederick, Bill; Tandon, Vikas

2013-07-01

The Former Guterl Specialty Steel Corporation Site (Guterl Site) is located 32 kilometers (20 miles) northeast of Buffalo, New York, in Lockport, Niagara County, New York. Between 1948 and 1952, up to 15,875 metric tons (35 million pounds) of natural uranium metal (U) were processed at the former Guterl Specialty Steel Corporation site in Lockport, New York. The resulting dust, thermal scale, mill shavings and associated land disposal contaminated both the facility and on-site soils. Uranium subsequently impacted groundwater and a fully developed plume exists below the site. Uranium transport from the site involves legacy on-site pickling fluid handling, themore » leaching of uranium from soil to groundwater, and the groundwater transport of dissolved uranium to the Erie Canal. Groundwater fate and transport modeling was performed to assess the transfer of dissolved uranium from the contaminated soils and buildings to groundwater and subsequently to the nearby Erie Canal. The modeling provides a tool to determine if the uranium contamination could potentially affect human receptors in the vicinity of the site. Groundwater underlying the site and in the surrounding area generally flows southeasterly towards the Erie Canal; locally, groundwater is not used as a drinking water resource. The risk to human health was evaluated outside the Guterl Site boundary from the possibility of impacted groundwater discharging to and mixing with the Erie Canal waters. This condition was evaluated because canal water is infrequently used as an emergency water supply for the City of Lockport via an intake located approximately 122 meters (m) (400 feet [ft]) southeast of the Guterl Site. Modeling was performed to assess whether mixing of groundwater with surface water in the Erie Canal could result in levels of uranium exceeding the U.S. Environmental Protection Agency (USEPA) established drinking water standard for total uranium; the Maximum Concentration Limit (MCL). Geotechnical

Development and Provision of Functional Foods to Promote Health on Long-Duration Space Missions

NASA Technical Reports Server (NTRS)

Bermudez-Aguirre, D.; Cooper, M. R.; Douglas, G.; Smith, S.

2016-01-01

compound concentrations. Sensory evaluation was conducted on the newly developed functional foods and commercial products with untrained panelists (n is greater than or equal to 25) using a 9-point Hedonic scale to test sensory attributes and overall acceptability after processing and 1-year of storage (21 degree C). Repeat nutritional and sensory analyses will be conducted in the same foods after the 2-year storage period is completed. The stability of bioactive compounds in the selected foods was dependent on storage temperature and food matrix. Omega-3 showed excellent stability in the analyzed products after 1-year of storage, regardless of the storage temperature; phenolic compounds also showed good stability. Lycopene was more stable in oil-based products rather than water-based products because of the protection that lipids offer to lycopene molecules. Also, lycopene was more stable in freeze-dried products than in high moisture foods. The 12 newly developed functional foods showed good overall acceptability in sensory attributes after processing (average score 7.2 out of 9.0) and maintained sensory quality through 1-year (21 degree C); the overall acceptability was on average 7.1 after storage. Similar behavior was observed for the 10 commercial products after 1 year. The developed products are good sources of omega-3 (both plant and marine), vegetables (7 vegetable-based products), and good sources of carotenoids, such as the Curry Pumpkin Soup and the Sweet and Savory Kale. Nine of the new products, such as Mango Salad, Pickled Beets, and Braised Red Cabbage, are rich in phenolic compounds. Stability of most of the studied nutrients seems to be adequate after 1-year of storage in most of the tested foods. However, storage temperature of the food must be considered during long-duration space missions to achieve stability of all nutrients. Likewise, more information is needed regarding nutrient retention after 2-years of storage to identify nutritional gaps that

Imaging of High Redshift Starburst galaxies in the light of Lyman alpha

NASA Astrophysics Data System (ADS)

Beckwith, Steven

1997-07-01

associated with an active nucleus. We can get this information by imaging each ga laxy through two filters centered o n or near Lyman alpha with different widths. The technique is similar to the infrared technique used to discover these objects. Although the HST filters were not specifically designed for this task, there is sufficient choice to make it possible with various wide and medium width filters. In the event that Lyman alpha is weak or absent, we can average the data to create a higher signal to noise ratio image. The integration times have been chosen to give S/N ratios of between 10 and 50, depending on the {unknown} brightness of the galaxies in the selected bands. The infrared and R band magnitudes suggest AB magnitudes of order 24 to 25 for each object. Bechtold, J., Yee, H. K. C., Elston, R., & Ellingson, E. 1997, { it Ap. J. Letters}, { bf 477}, L29 Beckwith, S. V. W., Thompson, D. J., Mannucci, F., & Djorgovski, S. G. 1998, { it Ap. J.}, in press Cowie, L. L., & Hu, E. M., 1998, { it A. J.}, in press {astro- ph/9801003} Cowie, L. L., Songaila, A., Hu, E. M., Egam i, , Huang, J.-S., Pickles, A. J., Ridgway, S. E., & Wainscoat, R. J. 1994, { it Ap. J. Letters}, { bf 432}, L83 Djorgovski, S. G., Pahre, M. A., Bechtold J., & Elston, R., 1996, { it Nature}, { bf 382}, 234 Franceschini, A., Silva, L., Granato, G. L., Bressan, A., Danese, L., 1998, { it Ap. J. Lett}, in press Francis, P. J., Woodgate, B. E., and Danks, A. C. 1998, {astroph/9801300} Graham, J. R., & Dey, A. 1996, { it Ap. J.}, { bf 471}, 720 Guideroni, B., Bouchet, F. R., Puget, J.-L., Lagache, G., & Hivon, E., 1997, { it Nature}, { bf 390}, 257 Hu, E. M., McMahon, R. G., 1996, { it Nature}, { bf 382}, 231 Lowenthal, J. D., Hogan, C. J., Green, R. F., Caulet, A., Woodgate, B. E., Brown, L., and Foltz, C. B. 1991, { it Ap. J. Letters}, { bf 377}, L73 Macchetto, F., Lipari, S., Giavalisco, M., Turshek, D. A., & Sparks, W. B. 1993, { it Ap. J.} { bf 404}, 511 Malkan, M. A., Teplitz, H., & McLean, I. S