Production of indigenous alcoholic beverages in a rural village of Cameroon

In this study, the indigenous alcoholic beverages in a rural village of Cameroon were investigated. The technique for producing alcoholic beverages in the village was observed, and the concentrations of ethanol, glucose and lactic acid and the pH values during the course of production were measured using portable devices at the field site. Eight different kinds of alcoholic beverage (palm wine, palm spirits, raffia wine, cassava spirits, maize turbid beer, maize spirits, plantain wine and plantain spirits) were produced and consumed in the village. Of these beverages, palm wine, made from palm sap, was the most important alcoholic beverage in a villager's daily life. In addition, starch‐based alcoholic beverages were distilled rather than drunk directly. As germinated maize, which has a relatively low amylase activity, was used as an amylase source in production, starch‐based alcoholic beverages might need to be distilled to enhance the ethanol concentration. During the course of production, the pH was reduced using local techniques, which proved to be effective in preventing bacterial contamination. Copyright © 2014 The Institute of Brewing & Distilling     

Production of indigenous alcoholic beverages in a rural village of Tanzania

In this study, the production techniques of indigenous alcoholic beverages in a rural village in Tanzania were investigated. In the village, three different kinds of alcoholic beverages were produced: a maize turbid beer (komoni), a straw beer (kimpumu) and a hybrid straw beer (kiambule). In the course of the production of these three alcoholic beverages, two different kinds of porridge, a fermented porridge (nyambo) as a source of yeasts and a sweet porridge (kikonde) as a source of saccharides, were produced. These porridges were mixed at the end of the production process. The pH value of fermented porridge was kept below 4 during its preparation. This was effective in preventing contamination of the porridge by harmful bacteria and in stabilizing the growth of the yeasts. Sweet porridge was heated in the range of 50–70 °C and this enhanced the saccharification of the starch in the raw materials. The starting materials of these alcoholic beverages were finger millet and maize. Germinated finger millet, which has a high amylase activity compared with other cereals, was used as an amylase source in each of the alcoholic beverage production processes. Various techniques to enhance and stabilize the quality of the indigenous alcoholic beverages are described. Copyright © 2014 The Institute of Brewing & Distilling     

Acceptability of community-based growth monitoring in a rural village in South Africa

In rural areas, a lack of infrastructure often limits the promotion and implementation of community-based nutrition activities. Growth monitoring can potentially provide a platform for the promotion and implementation of community-based nutrition activities, provided that the growth-monitoring program has a high coverage. The aim of this study was to determine the acceptability of a community-based growth-monitoring project in terms of child attendance and maternal attitude. The study was done in a mountainous rural village that lacks health facilities in KwaZulu-Natal, South Africa. Attendance registers from 1996 to 2000 were used to determine the attendance ratio, coverage, adequacy of growth monitoring, and frequency distribution of the age of participating children. In 2001, focus group discussions were used for the qualitative assessment of maternal attitudes. The community-based growth-monitoring project had an estimated coverage of 90%, at least 60% of these children were covered adequately, and attendance was equally distributed over one-year-interval age categories for children aged five years and younger. Community-based growth monitoring can therefore provide a suitable platform for the promotion and implementation of community-based nutrition activities.     

Daily and peak 1 h indoor air pollution and driving factors in a rural Chinese village

We investigate wintertime indoor air quality and personal exposures to carbon monoxide (CO) in a rural village in Jilin province, where relatively homogeneous climatic and sociocultural factors facilitate investigation of household structural, fuel-related, and behavioral determinants of air pollution as well as relationships between different measures of air quality. Our time-resolved wintertime measurements of carbon monoxide and respirable particles (RSP) enable exploration of peak pollution periods in a village in Jilin Province, China, characterized by household use of both coal and biomass, as well as several "improved" (gas or electric) fuels. Our data indicate a 6-fold increase in peak 1 h PM (1.9 mg/m3) concentrations relative to 24 h mean PM (0.31 mg/m3). Peak 1 h CO concentrations (20.5 ppm) routinely approached and often (27%) exceeded the World Health Organization's 1 h guideline of 26 ppm, although the vast majority (95%) of kitchens were within China's residential indoor air quality guideline for CO on a 24 h basis. Choice of heating fuel and household smoking status were significant predictors of indoor air quality. Whether solid or "improved" (gas or electric) fuel was used for cooking had an even stronger effect, but in the opposite direction from expected, on both peak and daily average measures of air pollution. Peak pollution period concentrations of CO and PM were strongly correlated to daily concentrations of CO and RSP, respectively. Our results suggestthat due to the primary role of heating as a determinant of wintertime indoor air quality in northern Chinese villages, health-oriented interventions limited to provision of improved cooking fuel are insufficient. Our results illustrate that peak pollution periods may routinely exceed exposure regulations and evacuation limits, although this and previous studies document typical 24 h CO concentrations in rural Chinese kitchens to be within guidelines. Within a given village and for a given pollutant, daily pollutant concentrations may be strong predictors of peak pollution period concentrations.     

烟叶生产生态村(区、带)建设思路探讨

通过对山东省烟叶生产生态村建设的必要性和可行性进行全面地分析,提出山东省烟叶生产生态村建设的总体思路、建设程序、建设项目和建设目标.     

宝泉大豆酱及农家酱香气成分的比较分析

目的 比较分析宝泉大豆酱和农家酱香气成分的差异。方法 利用顶空固相微萃取法和气相色谱-质谱联用技术,对成品宝泉大豆酱及农家酱的香气成分进行分析,并利用内标法计算各组份含量。结果 在宝泉大豆酱中和农家酱中共检出42种香气成分,含量分别为939.19ng/g、251.41ng/g,其中20种香气成分为其共有的。宝泉大豆酱中主要的酯和醇为亚油酸乙酯(387.05ng/g)、棕榈酸乙酯(207.46ng/g)和苯乙醇(25.05ng/g);农家酱中主要为亚油酸乙酯(87.80ng/g)、油酸乙酯(41.21ng/g)、2,3-丁二醇(14.19ng/g),这些醇酯类化合物种类和含量的不同,造成了这两种大豆酱的香气存在较大的差异。结论 综合气质和感官评价结果表明,宝泉大豆酱的香气品质较优于农家酱,更符合东北人对大豆酱的要求。     

大岞惠安女服饰刺绣纹样及其寓意

从大岞惠安女服饰刺绣纹样的不同题材、图案的组织结构、刺绣纹样的色彩等方面进行分析,总结出大岞惠安女刺绣纹样按其表现题材分为海洋仿生题材、生活场景人物题材、原始古朴的几何题材、凤与牡丹吉祥题材4大题材;刺绣纹样组织结构分为自由独立和不同题材分区并列的结构形式;刺绣纹样色彩源于自然而提炼于自然,红黄蓝绿形成鲜明对比,艳而不俗;大岞惠安女刺绣纹样包含了闽越文化、海洋文化和大陆文化等多元文化,是研究传统服饰多元文化交融的珍贵遗产。     

嘉兴市秀洲区村级学校学生集体用餐安全现状与对策

为保证农村学校集体用餐安全,对嘉兴市秀洲区村级学校的集体用餐的状况进行了调查.这些学校食堂存在的问题是无证经营,硬件设施不符合卫生要求,集体餐的制作流程不符合卫生要求,在制作、分餐和就餐过程中接触不洁物,使用卫生质量不明的食品原料,加工方法不适当.要改善学校的不安全现状,政府应加大投入,加强农村学校的硬件建设,严格学校食堂的各项管理.     

Contribution of water and cooked rice to an estimation of the dietary intake of inorganic arsenic in a rural village of West Bengal, India

Arsenic contamination of rice plants by arsenic-polluted irrigation groundwater could result in high arsenic concentrations in cooked rice. The main objective of the study was to estimate the total and inorganic arsenic intakes in a rural population of West Bengal, India, through both drinking water and cooked rice. Simulated cooking of rice with different levels of arsenic species in the cooking water was carried out. The presence of arsenic in the cooking water was provided by four arsenic species (arsenite, arsenate, methylarsonate or dimethylarsinate) and at three total arsenic concentrations (50, 250 or 500 µg l^-1). The results show that the arsenic concentration in cooked rice is always higher than that in raw rice and range from 227 to 1642 µg kg^-1. The cooking process did not change the arsenic speciation in rice. Cooked rice contributed a mean of 41% to the daily intake of inorganic arsenic. The daily inorganic arsenic intakes for water plus rice were 229, 1024 and 2000 µg day^-1 for initial arsenic concentrations in the cooking water of 50, 250 and 500 µg arsenic l^-1, respectively, compared with the tolerable daily intake which is 150 µg day^-1.     

Contribution of water and cooked rice to an estimation of the dietary intake of inorganic arsenic in a rural village of West Bengal,India

Arsenic contamination of rice plants by arsenic-polluted irrigation groundwater could result in high arsenic concentrations in cooked rice. The main objective of the study was to estimate the total and inorganic arsenic intakes in a rural population of West Bengal, India, through both drinking water and cooked rice. Simulated cooking of rice with different levels of arsenic species in the cooking water was carried out. The presence of arsenic in the cooking water was provided by four arsenic species (arsenite, arsenate, methylarsonate or dimethylarsinate) and at three total arsenic concentrations (50,?250 or 500?µg?l^?1). The results show that the arsenic concentration in cooked rice is always higher than that in raw rice and range from 227 to 1642?µg?kg^?1. The cooking process did not change the arsenic speciation in rice. Cooked rice contributed a mean of 41% to the daily intake of inorganic arsenic. The daily inorganic arsenic intakes for water plus rice were 229, 1024 and 2000?µg?day^?1 for initial arsenic concentrations in the cooking water of 50, 250 and 500?µg?arsenic?l^?1, respectively, compared with the tolerable daily intake which is 150?µg?day^?1.     

河北省21个养牛小区生乳中硫氰酸盐含量及来源分析

为了调查生乳中硫氰酸盐的含量,对中国河北21个养牛小区(牧场)的930个生乳样品进行了硫氰酸盐含量的跟踪检测。检测结果表明930个生乳样品中硫氰酸盐检出率为100%,含量在1.86～11.92mg/L;生乳中的硫氰酸盐全部来源于本底,不存在人为添加,且生乳中硫氰酸盐含量的季节分布不存在显著差异。文章对生乳中硫氰酸盐的来源进行了分析,并提出了控制生乳中硫氰酸盐含量的建议。     

徽州呈坎罗氏毛豆腐营养成分及浸提液抗氧化活性的研究

对比分析徽州呈坎罗氏毛豆腐和普通毛豆腐的基本营养成分(pH、水分、灰分、蛋白质含量、可溶性总糖含量、Vc含量)差异及不同浸提温度与料液比对体外抗氧化功能活性的影响。实验结果显示,呈坎罗氏毛豆腐的蛋白质含量为20. 830 g/L,可溶性总糖含量为0. 784 g/100 g,Vc含量为1. 038 mg/100 g,均高于普通毛豆腐,具较高的营养价值。统计学分析显示,不同浸提温度和料液比得到的浸提液,其总还原力、对超氧阴离子自由基、羟自由基、DPPH自由基、ABTS自由基的体外清除能力有显著差异。浸提温度100℃,料液比1∶5,浸提液的可溶性固形物含量最高,体外抗氧化活性最强。研究阐明了徽州呈坎罗氏毛豆腐作为抗氧化功能食品的可能性,并为其合理的加工方式提供了理论参考。     

The effect of village processing techniques on the content of aflatoxins in corn and peanuts in Zambia

The effect of village processing techniques on the aflatoxin content of corn and peanut products was investigated. In 30 trials, corn kernels were dehulled (bran removal), soaked for 24 h, washed and dried before grinding into flour and boiling in water to a thick consistency (Nshima). Shelled peanuts were either dry-roasted as whole kernels or ground into peanut meal and cooked. Dehulling, following by 24-h soaking (steeping) and subsequent washing significantly (P<0·05) reduced the aflatoxin B₁ content of corn flour from 900 to 150 μg kg⁻¹, and similarly that of aflatoxin G₁ from 929 to 114 μg kg⁻¹. Preparation of Nshima did not result into a substantial reduction in aflatoxin content, neither did extension of the cooking duration of 2 h afford any further decontamination. Whereas boiling peanut meal yielded a moderate reduction in the content of aflatoxins B₁ and G₁, roasting whole peanut kernels greatly reduced (P<0·001) the concentrations of the toxins from that in raw kernels (AFB₁= 8600 μg kg⁻¹ and AFG₁=6200 μg kg⁻¹) to 1300 and 1200 μg kg⁻¹, respectively. These results indicate that specific processing techniques carried out in Zambian villages are effective in reducing aflatoxin carry-over into edible fractions, while others are not. © 1998 SCI.     

海盐县富亭村无核白鸡心葡萄丰产、大粒、优质栽培技术调查

浙江省海盐县武原镇富亭村12户果农,1999年种植无核白鸡心（森田尼无核）18.5亩,2000年产商品果27442kg,平均产量1450kg,每千克售价9.18元,平均产值13312元。其中1999年3月初春植8.7亩,平均产量1958kg,产值17983元;1999年6月上旬夏植当年嫁接苗9.8亩,平均产量998kg,产值9161元。支部书记夏寿明1999年春植1.2亩,平均产量2125kg,产值19166元,创造了海盐县葡萄高效益记录。富亭村无核白鸡心特点：长势旺,花序多;果穗大,产量高;果粒大,品质优。开花前新蔓长80cm左右;由于花序多,选择余地大,果穗平均重：春种936g,夏种736g…     

楠溪江古村落文化生态的可持续发展研究——以林坑村传统文化会所项目开发为例

以楠溪江古村落的文化生态作为切入视角,分析楠溪江林坑古村的景观规划和建筑特色,揭示楠溪江林坑古村落文化的深厚内涵,并以林坑村为例研究古村落文化生态可持续发展的对策,将传统文化融入林坑村的发展,组织高层次旅游项目的开发。     

Effect of cooking method and rice type on arsenic concentration in cooked rice and the estimation of arsenic dietary intake in a rural village in West Bengal,India

Arsenic (As) contamination of rice plants can result in high total As concentrations (t-As) in cooked rice, especially if As-contaminated water is used for cooking. This study examines two variables: (1) the cooking method (water volume and inclusion of a washing step); and (2) the rice type (atab and boiled). Cooking water and raw atab and boiled rice contained 40 μg As l^?1 and 185 and 315 μg As kg^?1, respectively. In general, all cooking methods increased t-As from the levels in raw rice; however, raw boiled rice decreased its t-As by 12.7% when cooked by the traditional method, but increased by 15.9% or 23.5% when cooked by the intermediate or contemporary methods, respectively. Based on the best possible scenario (the traditional cooking method leading to the lowest level of contamination, and the atab rice type with the lowest As content), t-As daily intake was estimated to be 328 μg, which was twice the tolerable daily intake of 150 μg.