A survey of total hydrocyanic acid content in ready-to-eat cassava-based chips obtained in the Australian market in 2008

Cassava (Manihot esculenta Crantz) is a widely consumed food in the tropics that naturally contains cyanogenic glycosides (cyanogens, mainly composed of linamarin, acetone cyanohydrin, and hydrocyanic acid). If cassava is not adequately processed to reduce the level of cyanogens prior to consumption, these compounds can lead to the formation of hydrocyanic acid in the gut. Exposure to hydrocyanic acid can cause symptoms ranging from vomiting and abdominal pain to coma and death. In 2008, a survey of ready-to-eat (RTE) cassava-based snack foods was undertaken to determine levels of cyanogens measured as total hydrocyanic acid. This survey was undertaken in response to the New South Wales Food Authority being alerted to the detection of elevated levels of cyanogens in an RTE cassava-based snack food. This survey took 374 samples of RTE cassava chips available in the Australian marketplace. Significant variation in the levels of total hydrocyanic acid were observed in the 317 samples testing positive for cyanogens, with levels ranging from 13 to 165 mg of HCN equivalents per kg (mean value, 64.2 mg of HCN eq/kg for positive samples). The results from this survey serve as a timely warning for manufacturers of RTE cassava chips and other cassava-based snack foods to ensure there is tight control over the levels of cyanogens in the cassava ingredient. Evidence from this survey contributed to an amendment to the Australia New Zealand Food Standards Code, which now prescribes a maximum level for hydrocyanic acid in RTE cassava chips of 10 mg of HCN eq/kg, which aligns with the Codex Alimentarius Commission international standard for edible cassava flour.     

Development and use of polyethylene passive samplers to detect triclosans and alkylphenols in an urban estuary

To be able to use polyethylene passive samplers (PE) in the field, the partitioning constants between PE and water (K(PEw)) of the compounds examined must be known. The K(PEw)s of triclosan (TCS), methyl-triclosan (MTCS), n-nonylphenol (n-NP), nonylphenol-technical mix (NP-tech), n-octylphenol (n-OP), and t-octylphenol (t-OP) were measured as a function of pH, temperature, and salinity, and a salt effect was calculated for TCS, n-OP, and t-OP. Log K(PEw)s used for calculating dissolved concentrations were taken from 20 °C studies taking salt into account: 3.42 (TCS), 4.53 (MTCS), 4.20 (n-NP), 3.69 (n-OP), and 2.87 (t-OP). The K(PEw) of hydroxyl-group containing compounds were strongly affected by pH, whereas MTCS with its methoxy-group was not. Measured K(PEw)s could not be estimated from octanol-water partitioning constants due to the semipolar makeup of the compounds investigated. Instead, a good correlation (K(PEw) = 0.679 × K(hdw) + 1.033, r(2) = 0.984, p = 0.001) was obtained with hexadecane-water partitioning constants (K(hdw)) predicted from COSMOtherm. During deployments in Narragansett Bay (RI) in the fall of 2009, concentrations of MTCS and t-OP in surface and bottom waters ranged from 40-225 pg L(-1) and 3.5-11 ng L(-1), respectively. These concentrations are far below EC(50) values for rainbow trout. Surface/bottom and bottom/porewater activity ratios were calculated. These indicated surface waters as the main source of MTCS, while surface water as well as sediments were sources of t-OP.     

Thermal, microstructural and textural characterisation of gelatinised corn, cassava and yam starch blends

The functional properties of mixtures of maize, cassava and yam starches and their relationships with microstructural characteristics were investigated. Experiments were performed following the simplex‐centroid design with internal points and restrictions (upper limit) for yam starch proportion. The statistical model used (Scheffé canonical equation) was a powerful tool to predict the pastes behaviour within the limits of the experimental area. Polynomials with second level interactions were applied to obtain the surface response. Viscoelastic attributes of mixtures differed from those of individual starches. As shown by differential scanning calorimetry and microscopical observations, physical properties of the mixtures depended on the type of networks obtained. These networks varied upon yam, corn and cassava starch proportions as each one has a particular characteristic: gelatinisation temperature, granule size, swelling capacity and amylose/amylopectin ratio among others.     

What fraction of young adults are at risk for future smoking, and who are they?

Recent evidence indicates that higher smoking rates among young adults in the United States may be related in part to increased initiation during young adulthood. The tobacco industry, restricted from overtly targeting adolescents, appears to be focusing on young adults. Thus it is important to estimate the percentage and identify the characteristics of the young adult population (aged 18-29 years) at risk for future smoking. This group would include all current established smokers (smoked at least 100 cigarettes in their lifetime), current experimenters, former established smokers, and former experimenters at risk for smoking again, as well as never-smokers who do not rule out future smoking. Using data from the population-based 2002 California Tobacco Survey (N = 9,364 young adults aged 18-29 years), we designated groups of young adults at risk and identified factors associated with risk. Altogether, 86.7+/-1.5% of current and former established smokers were at risk for future smoking, and 59.6+/-4.3% of former established smokers were at risk. Over half (52.2+/-2.0%) of all experimenters but only 9.0+/-1.2% of never-smokers were at risk. Overall, 43.0+/-1.2% of the young adult population was at risk. Although different demographic and other factors were associated with risk among former established smokers, experimenters, and never-smokers, three factors were consistently associated in each group: Younger age, not having a smoke-free home, and going to bars and clubs. We conclude that the group of young adults at risk for future smoking is sizable and presents a fertile target for tobacco industry efforts to promote smoking. Counter-efforts might include promotion of smoke-free environments.     

Stress facilitates consolidation of verbal memory for a film but does not affect retrieval.

The effect of psychosocial stress on distinct memory processes was investigated in 157 college students using a brief film, which enabled comparison of verbal and visual memory by using a single complex stimulus. Participants were stressed either following stimuli presentation (consolidation) or before testing 48 hr later (retrieval) and were compared with no-stress controls. Salivary cortisol was measured before and 20 min after stress. The consolidation group significantly outperformed controls on total and verbal film scores. Stress did not impair retrieval relative to controls. Exploratory analyses revealed a significant correlation between cortisol and verbal scores across all groups (r = .18). Results provide the first evidence of a facilitative effect of a stressor on verbal memory, but failed to replicate retrieval findings. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The utility of open-ended measures to assess intergroup ambivalence.

Demonstrated the utility of open-ended measures for assessing intergroup ambivalence. 42 Canadian undergraduates completed open-ended measures of stereotypes (beliefs about characteristics of group members), symbolic beliefs (beliefs that group members promote or threaten cherished values), and emotions, in order to determine their degree of ambivalence toward Native Peoples, French Canadians, Oriental Immigrants, and Canadians. Ss also completed an attitude measure assessing their overall evaluations of the groups. Examination and comparison of these measures revealed findings consistent with the following theoretical expectations: (1) the positive and negative dimensions were not highly negatively correlated, (2) ambivalence toward the groups differed, and (3) ambivalence toward the groups was not highly correlated. Results support the open-ended measure of ambivalence. (French abstract) (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Hydrocarbon dynamics within and between nestmates inCataglyphis niger (Hymenoptera: Formicidae)

The objective of the present study was to evaluate the interrelationship between the cuticular and postpharyngeal glands' hydrocarbons, both in the individual ant and during its interaction with nestmates. In vivo radiochemical assays were employed to monitor the de novo hydrocarbon biosynthesis from acetate in the ant's body. The newly synthesized hydrocarbons appeared first internally and after 24 hr they accumulated in the postpharyngeal gland and on the cuticular surface. Blocking the possibility of external transfer of hydrocarbons between cuticle and postpharyngeal gland led to a significant decrease of labeled hydrocarbons in the postpharyngeal gland. In addition, during encounters between labeled and unlabeled ants, newly synthesized hydrocarbons were transferred, mainly via trophallaxis, but also by allo-grooming and physical contact. In view of these results, we propose as a model for their dynamics that hydrocarbons are synthesized in tissues associated with the integument. Through self-grooming, there is a constant exchange of hydrocarbons between the cuticular surface and the postpharyngeal gland. Furthermore, in encounters between nestmates, hydrocarbons are exchanged among them mostly by trophallaxis, with the mediation of the postpharyngeal gland. Thus, this gland acts as a pool for mixing colonial hydrocarbons and may serve to attain a unified colony odor.     

Scientific evidences beyond the application of inactive dry yeast preparations in winemaking

In recent years the use of inactive dry yeast (IDY) preparations such as inactive yeast, yeast autolysates, yeast extracts and yeast hulls or walls have been widely used within the oenological industry to improve either technological processes or the sensory characteristics of wines. Some of these preparations have very specific applications and there are currently many of these products in the market under different brands that promise different ways of improving wine characteristics. Nevertheless, scientific information about the chemistry beyond their use and their action mode is still scarce.The objective of this review is to revise the different applications of specific IDY preparations in winemaking, on the basis of their action mechanisms taking into consideration the scientific information available, underlining the necessity of more scientific work in order to better characterize their chemical composition, their action mechanisms, and the establishment of better criteria for their oenological use.     

Surface application of calcium‐containing gels to improve quality of late maturing peach cultivars

BACKGROUND: A strategy to supply Ca directly to fruits as a tool for improving peach quality has been devised and tested under field conditions. Since peaches in the area of study (Calanda, Spain) are routinely bagged shortly after thinning, a method based on the application of Ca gels to the fruit surface was introduced. The effect of surface treatments was assessed in terms of quality, nutrient balance and surface deposition. RESULTS: Application of Ca‐containing formulations increased mesocarp and exocarp Ca concentrations, providing evidence for the penetration of Ca through the peach skin. Surface Ca treatments had a particular mode of deposition and in some instances improved the shelf life of fruits without affecting their quality. CONCLUSION: Surface treatment with Ca‐containing gels appears to be a viable approach to increase fruit Ca, quality and storability of bagged peach cultivars and should be optimised in future studies. Copyright © 2009 Society of Chemical Industry