Selenium content in selected Portuguese foodstuffs

In the present study, selenium contents for some selected food items commonly consumed in Portugal are presented. Food items, i.e., meat, fish, eggs, dairy products, cereals, fruits and vegetables were sampled from two representative markets of two different regions of Portugal territory. The selenium concentrations in the various food items have been determined by using nuclear activation analysis (NAA) in both versions instrumental (INAA) and replicate sample (RSINAA) through the short-lived nuclide ^77mSe that features a half-life time of 17.5 s. The highest values were found for meat, fish and eggs (87.6–737 μg kg⁻¹); lower values were obtained for vegetables and fruits (1.7–24.9 μg kg⁻¹).     

The potential for carbon dioxide formation during ripening of acid curd cheese

Inspired by recent reports on high concentrations of carbon dioxide in the atmosphere of ripening chambers used in acid curd cheese production, small-scale experiments were performed to systematically investigate sources of CO₂ formation. In a closed system with a ratio of cheese mass to air volume close to that in industrial scale, up to approximately 16% (v/v) CO₂ were observed within 3 d of maturation at 24 °C. Without addition of ripening salts (CaCO₃, NaHCO₃) the initial carbon dioxide formation was delayed, but maximum CO₂ levels were still much higher than admissible workplace concentrations. Control experiments with quarg, which was pasteurized for yeast inactivation, revealed that growth and activity of yeasts has to be considered as the most important source for carbon dioxide formation. The results of the study strongly point on the necessity of preventive measures for ensuring the safety of employees.     

Development of a food frequency questionnaire module and databases for compounds in cooked and processed meats

There is ample evidence from basic research and animal carcinogenicity studies that heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are mutagens and carcinogens. However, there was a paucity of human data due to a lack of appropriate investigative tools. We developed the first validated cooked meat module within a food frequency questionnaire (FFQ) in the United States of America and created databases to be used in conjunction with this FFQ to estimate intake of HCAs and benzo[a]pyrene, a marker of PAHs. It became clear that other aspects of meat may also contribute to carcinogenesis; in particular, we are pursuing two additional areas: processed meat and iron exposure in relation to cancer risk. To investigate these hypotheses, we have expanded the cooked meat module to include detailed information on processed meats and fish. In addition, we are developing two databases, one for total iron and heme iron in cooked meat and the other for nitrite, nitrate, and N-nitroso compounds in processed meats. In this report, we will outline the methods used to develop the meat questionnaires, the databases, a software package for generating the intake values, and the methods used to generate nutritional data from nationally representative samples.     

Effect of extrusion variables on fermented maize-finger millet blend in the production of uji

The effects of screw speed, feed moisture, glucose, fructose, sucrose and maltose on extrusion of lactic fermented and dried maize-finger millet blend was investigated. Fermentation caused a reduction in sectional expansion index, flour bulk density and water absorption index (WAI) but increased specific volume, water solubility index and darkened the extrudates. Increase in feed moisture (13-25%) reduced sectional expansion index, specific volume and yellowness but increased extrudate moisture content, bulk density and darkness of the extrudates. Increasing screw speed (158-242 rpm) had a negative correlation only with specific volume and lightness (P<0.05). An increase in the content of any of the sugars reduced extrudate moisture content, sectional expansion index, WAI and specific volume but increased bulk density and water solubility index. Extrudates treated with monosaccharides were darker than extrudates treated with disaccharides.     

Identifying Usability Issues for Personalization During Formative Evaluations: A Comparison of Three Methods

A personalized system is one that generates unique output for each individual. As a result, personalization has transformed the interaction between the user and the system, and specific new usability issues have arisen. Methods used for evaluating personalized systems should be able to reveal the issues and problems specifically associated with personalization. Therefore this study evaluated three of the most common test methods used to detect usability problems in a personalized search engine. This was done by comparing the comments generated from thinking-aloud, questionnaires, and interviews. Questionnaires and interviews appear to be more useful for assessing specific usability issues for personalization, whereas thinking-aloud generates more comments on the usefulness of the system in the intended context of use and identifies the most critical and serious problems. Interviews, on the other hand, appear to yield a disproportionate number of positive comments. During the formative evaluation of a personalized system it is best to use a combination of thinking-aloud and questionnaires. This article concludes with a summary of implications for practitioners.     

Power law model for subjective mental workload and validation through air traffic control human-in-the-loop simulation

Cognition, Technology & Work - We provide evidence for a power law relationship between the subjective one-dimensional Instantaneous Self Assessment workload measure (five-level ISA-WL scale)...     

Sensitivity and specificity of a qualitative RNA detection assay to diagnose HIV infection in young infants. Perinatal AIDS Collaborative Transmission Study

OBJECTIVES: Old age is usually considered to be a risk factor for venous thromboembolism, in conjunction with other factors such as heart failure, major surgery, cancer, long-term immobilization, and antiphospholipid antibodies. Genetic risk factors, especially inherited deficiencies in coagulation inhibitors, also play a role in the pathogenesis of thrombosis, but these are usually diagnosed in thrombophilic patients before the age of 50. The factor V Q506 mutation, responsible for activated protein C resistance, was recently linked to thromboembolic disease. We therefore investigated the prevalence of biological risk factors in older hospital patients with venous thromboembolism. DESIGN: A 2-year study period. SETTING: Ivry sur Seine (Paris), France. PARTICIPANTS: Seventy-nine geriatric patients (60 women and 19 men, mean age 83+/-6.8 years, range 70-102 years) who had had at least one proven episode of venous thromboembolism were enrolled over a 2-year period. MEASUREMENTS: Lupus anticoagulant and antithrombin (AT), protein C (PC), and protein S (PS) levels were determined in plasma. The factor V Q506 mutation was detected on genomic DNA. RESULTS: Lupus anticoagulant was detected in two women, one of whom also had a high level of anticardiolipin IgG, leading to the diagnosis of an antiphospholipid syndrome. No hereditary deficiency in AT, PC, or PS was found, but one patient had an acquired AT deficiency. Interestingly, nine of the 79 patients (11.4%, six women and three men) were heterozygous for the factor V Q506 mutation, although none were homozygous. The only major risk factor for thrombosis identified in these patients was prolonged immobilization in four cases. Four of the nine patients who were heterozygous for the factor V Q506 mutation had recurrent thromboembolism, and two of these patients had been immobilized for long periods. CONCLUSIONS: This study confirms that hereditary deficiencies in coagulation inhibitors, and the lupus anticoagulant, are rarely involved in the pathogenesis of venous thromboembolism in older subjects. In contrast, the factor V Q506 mutation was frequently associated with thrombosis (11.4% of our patients) and should, therefore, be considered an important risk factor in the older people.