Book reviews

Hydrogels and Biodegradable Polymers for Bioapplications, R.M. Ottenbrite, S.J. Huang and K. Pork, Am. Chem. Society, ACS Symposium Series 627, Washington, DC, 268 pgs.

Plant Cell, Tissue and Organ Culture Fundamental Methods, O.L. Gamborg and G.C. Phillips, Springer‐Verlag GmbH & Co. KG, Berlin Heidelberg New York, 1995 86 figures, 358 pages, Hardcover DM 128.00, ISBN 3–540–58068–9

Flavor Technology Physical Chemistry, Modification, and Process, C.‐T. Ho, C.‐T. Tan and C.‐O. Tong, Am. Chem. Society, ACS Symposium Series 610, Washington, DC 1995, 266 pg.     

BOOK REVIEWS

F. Franks (ed.) 'Water. A Comprehensive Treatise', Vol. 3, Plenum Press, New York and London, 1973, 472 pp. £19.90
R. L. Whistler (ed.), 'Industrial Gums', 2nd edition, Academic Press, New York and London, 1973, 807 pp. $45.00£21.15.
K. J. Lissant (ed.), Emulsions and Emulsion Technology , Part I, Marcel Dekker Inc. New York, 1974, 440 pp. $39.50.
A. M. Altschul, New Protein Foods , Academic Press, New York and London, 1974, 511 pp. $32.00 £15.00
K. J. Lissant, 'Emulsions and Emulsion Technology', Part II, Marcel Dekker Inc., New York, U.S.A., 1974, 531 pp. $48.50.
L. E. Nielson. Mechanical Properties of Polymers and Composites, Marcel Dekker Inc., New York, 1974. Vol. 1, 255 pp. $24.50; Vol. 2, 301 pp. $28.75.
H. Bolker, Natural and Synthetic Polymers , Marcel Dekker Inc. New York, U.S.A. 1974, 688 pp. $29.75.
D. R. Heldman, Food Process Engineering , Avi Publishing Co., Westport, Connecticut, U.S.A. 1975, 401 pp., U.S.$30.00, other countries$31.00.
B. H. Webb, A. H. Johnson, and J. A. Alford (eds.), Fundamentals of Dairy Chemistry , 2nd ed. Avi Publishing Co., Westport, Connecticut, U.S.A. 1974, 929 pp., U.S. $39.00, other countries $40.00.
M. Lowenberg, E. N. Todhunter, E. D. Wilson, J. R. Savage, and J. L. Lubawski, Food and Man , 2nd edn., John Wiley and Sons, New York, 1974, 459 pp. £6.25.
G. E. Inglett (ed.), Fabricated Foods , Avi Publishing Co., Westport, Conn., U.S.A., (1975), pp. 215,$20.00 U.S.A., % 21.00 other countries.     

Mineral contents of some southern Italian wines I. Determination of B, Al, Si, Ti, V, Cr, Mn, Fe, Ni, Cu, Zn, Mo, Sn, Pb by inductively coupled plasma atomic emission spectrometry (ICP-AES)

Summary Using a new analytical technique, the inductively coupled plasma atomic emission spectroscopy (ICP-AES), 51 red and rose wines from D.O.C. areas of Southern Italy were measured for the following 14 elements: B, Al, Si, Ti, V, Cr, Mn, Fe, Ni, Cu, Zn, Mo, Sn, Pb.Among these elements the most abundant were Si with an average value of 19.60 mg/l, Fe 5.87 mg/l, B 5.19 mg/l, Al 2.13 mg/l and Mn 1.40 mg/l; Cu, Zn and Sn were present in average quantities between 0.10 and 1.00 mg/l; the remaining elements had average concentrations below 0.10 mg/l.

---

Gehalt an Spurenelementen in einigen D.O.C.-Weinen aus Süditalien I. Quantitative Bestimmung von B, Al, Si, Ti, V, Cr, Mn, Fe, Ni, Cu, Zn, Mo, Sn, Pb durch ICP Atomemissions-Spektrometrie

Zusammeufassung Unter Anwendung emer neuen analytischen Methode, ICP Atomemissions-Spektrometrie, wurden in 51 Rot- und Rosé-D.O.C.-Weinen aus Süditalien, die folgenden 14 Elemente bestimmt: B, Al, Si, Ti, V, Cr, Mn, Fe, Ni, Cu, Zn, Mo, Sn, Pb.Unter diesen Elementen sind Si mit einem Mittelwert von 19,60 mg/l, Fe mit 5,87 mg/l, B mit 5,19 mg/l, Al mit 2,13 mg/l und Mn mit 1,40 mg/1 die häufigsten. Die mittleren Konzentrationswerte für Cu, Zn und Sn liegen zwischen 0,10 und 1,00 mg/l; während die der restlichen Elemente unter 0,10 mg/l sind.

     

Mineral Composition of Fresh and Cured Jellyfish

The inorganic constituents of fresh and cured jellyfish (Rhopilema esculentum), including Zn, Co, Ni, Ba, Mn, Fe, Mg, Ca, Cu, Al, Sr, Mo, Cr, Cd, Pb, Si, V, Ti, Na, K, Li, and Rb, were determined by using inductively coupled plasma optical emission spectrometry. The fresh and cured jellyfish were treated by lyophilization and microwave digestion in turn. Zn, Co, Fe, Mg, Ca, Al, Sr, Cr, Li, and K were used as the added standards to evaluate accuracy. The results show that different parts of jellyfish, such as the umbrella, oral arms, and gonads, contain different amounts of inorganic elements. The relative standard deviation values (RSD) of all elements range from 0.8% to 8.6%. For most of determined elements, RSD values are under 5%. All inorganic elements of the jellyfish can be determined simultaneously after once dissolution. The method is accurate, rapid, and convenient to determine inorganic constituents of the biological sample containing high water content.     

Blood constituents in lactating Holstein cows influenced by hematocrit, sampling site, and diet protein and calcium

Constituents were measured in jugular vein (days 0, 4, 14, 28, 43, 72, and 151 of lactation) and internal iliac artery and mammary vein (days 28, 72, and 151 of lactation) blood of 24 Holsteins. Six diets of grain:corn silage-urea contained percents of protein and calcium: 12, .6; 12, .9; 15, .6; 15, .9; 15, .6; 15, .9. Grain contained urea (diets 3, 4) or soybean meal (diets 5, 6). All cows were fed diet 3 the first 4 wk of lactation; then four cows were assigned to each of six diets. In jugular blood, calcium and phosphorus were lower on day 0. Hydroxyproline and ketone bodies peaked and magnesium was minimal on day 4. Hematocrit, urea nitrogen, and free fatty acids decreased with lactation. Jugular blood from younger cows had less ketone bodies, free fatty acids, and magnesium and more hematocrit, hydroxyproline, and phosphorus. Sampling site had arterial-venous differences for each constituent, with venous differences for hematocrit, free fatty acids, calcium, phosphorus, and magnesium. Hematocrit decreased with diets 1, 2, 3, 4, or .6% calcium. With a common hematocrit (36%) and change from baseline (day 28), urea nitrogen was less with 12% protein or .6% calcium. Phosphorus and magnesium decreased with 15% protein. More constituents were required from diet and tissues to maintain concentrations in blood as hematocrit decreased, indicating the importance of dietary calcium and protein concentration and quality.     

田菁的开发与利用——田肉粉的化学成分(1)

研究了田菁种子炼胶后的副产物田肉粉的化学成分。结果表明田肉粉含有生物碱、皂甙、黄酮类、酚类和鞣质、有机酸、香豆素和萜类内脂化合物、糖类等,不含有强心甙、蒽醌类、氰甙,其中生物碱、皂甙、黄酮类、鞣质的含量分别为1.64%、2.28%,0.40%,1.86%.结合田肉粉的化学成分,对其生物活性进行了简要评述。     

西藏灵菇发酵乳中优势菌群的分离鉴定

通过对西藏灵菇菌块的电镜扫描观察和发酵乳液中微生物的分离、纯化及生理生化鉴定,确定了西藏灵菇发酵乳中的优势菌群为乳酸球菌、乳酸杆菌、酵母菌和醋酸菌。其中乳球菌归为5个种属,分别为粪肠球菌、坚强肠球菌、乳酸乳球菌乳脂亚种、假肠膜明串珠菌、类肠膜明串珠菌;乳杆菌归为3个种属,分别为短乳杆菌、干酪乳杆菌、嗜酸乳杆菌;酵母菌归为4个属,分别为酵母属、酒香酵母属、假丝酵母属、类酵母属;醋酸菌鉴定为恶臭醋杆菌。     

Models of antimicrobial resistance and foodborne illness: examining assumptions and practical applications

Antimicrobial resistance is an issue of increasing global concern. Several investigators have suggested that antibiotic use in food-producing animals is a major contributor to the increasing incidence of antimicrobial-resistant organisms causing illness in humans (F. J. Angulo, K. R. Johnson, R. V. Tauxe, and M. L. Cohen, Microb. Drug Res. 6:77-83, 2000; P. D. Fey, T. J. Safranek, M. E. Rupp, E. F. Dunne, R. Efrain, P. C. Iwen, P. A. Bradford, F. J. Angulo, and S. H. Hinrichs, N. Engl. J. Med. 342:1242-1249, 2000; S. A. McEwen and P. J. Fedorka-Cray, Commun. Infect. Dis. 34(Suppl. 3):S93-S106, 2002; D. L. Smith, A. D. Harris, J. A. Johnson, E. K. Silbergeld, and J. G. Morris, Jr., Proc. Natl. Acad. Sci. USA 99:6434-6439, 2002; D. G. White, S. Zhao, R. Sudler, S. Ayers, S. Friedman, S. Chen, P. F. McDermott, D. D. Wagner, and J. Meng, N. Engl. J. Med. 345:1147-1154, 2001; W. Witte, Science 279:996, 1998). In this paper, we discuss this and other assumptions relevant to a quantitative risk assessment model for salmonellosis in humans. We also discuss other important aspects of modeling food safety and food-associated antimicrobial resistance risk to humans. We suggest that the role of food-producing animals in the origin and transmission of antimicrobial resistance and "foodborne" pathogens has been overestimated and overemphasized in the scientific literature; consequently, nonfoodborne transmission, including pet-associated human cases, has been underemphasized. Much evidence exists for the potential contribution to infectious disease that may be of human or pet origin (that may contact humans through food but not be of a food origin). Risk analyses that do not acknowledge the potential for these sources of cross-contamination will understate the contribution that origin has in the realm of foodborne and food-associated diseases (e.g., Salmonella) and the resulting uncertainty levels in the food system, thus leading to biased inferences. We emphasize the importance of evaluating both the foodborne and nonfoodborne transmission risk for salmonellosis and outline the basics of an analytical modeling approach in food safety with examples to illustrate strengths and limitations in the modeling. Examples illustrate, on a simplistic level, how varying assumptions and other inputs can influence the output of food-associated quantitative risk models.     

涤粘仿毛织物组织参数因子与风格的数学关系

在涤粘仿毛织物风格的因子分析过程中,将FAST织物风格仪测试的26个物理力学性能指标按照因子的重要程度分为4类:第1类风格分别为ST、T100R、HE.2、RS.1、E100.2、HE.1、F.1、F.2;第2类风格分别为E100.1、A.1、T2R、T2、E20.2、B.2、E20.1、T100;第3类风格分别为B.1、G、A.2、E5.1、STR、C.1、E5.2、C.2;第4类风格分别为EB5、RS.2。然后将织物的组织参数按照因子分为3类:第1类分别为纬纱缩率、经纱缩率、经纱捻度;第2类分别为织物经密、纬纱线密度、纬纱捻度;第3类分别为织物纬密、织物面密度及经纱线密度。通过经织物风格及组织参数的因子分析,探讨了各个因子对于织物风格影响的重要程度。     

Date and Date Processing: A Review

Date fruit is an important product in the world and plays a significant role in the economic and political life in date growing regions. Date palm (Phoenix dactylifera L.) is a monocotyledon plant that goes through the stages of hababauk, kimri, khalal, rutab, and tamer during ripening. The main constituents of date include water, sugar, protein, fat, pectin, ash, crude fiber, and polyphenols. Processing of date includes cleaning, grading, heat treatment, drying, fumigation, irradiation, moistening, pitting, pasteurization, coating, and packaging. Date palm products include semi-finished and ready-to-use date products, derived products from date such as date juice, date syrup, date spread, liquid date sugar, “Tarooneh” arrack, and sago. Fermented products from date include alcohol, wine, organic acids, and single cell protein. Date by-products containing date pit and presscake can be used in producing alcohol and animal feed. As date pit contains dietary fiber and phenolic compounds, it can be used in functional foods. The aim of the present study is to collect comprehensive information about date fruit and date processing.     

硫处理对杏干品质及贮藏过程中SO_2残留量的影响

以鲜杏为原料经预处理后进行自然晒干,研究杏成熟度、亚硫酸氢钠添加量、处理时间等对杏干感官品质的影响;将杏干采用PA/CPP材料密封包装,分析了贮藏过程中二氧化硫残留量的变化趋势。研究结果表明,高浓度、长时间处理会导致果皮与果肉分离、果肉质地疏松、软烂、汁液外流等现象,处理过度的鲜杏晒干后杏干外观收缩严重、变形、果肉组织不饱满,已不再适宜进行二次加工;随着鲜杏中亚硫酸氢钠使用量的增大及鲜杏成熟度的增加,杏干中二氧化硫的残留量逐渐增加;随着贮藏时间的延长残留量逐渐减少,不同成熟度、各处理下降趋势相同。以青杏为原料的杏干在亚硫酸氢钠处理量为2、2.5、3、3.5、4g/kg的条件下,二氧化硫日损失率分别为0.38%、0.3%、0.3%、0.17%、0.17%;以黄杏为原料的杏干在亚硫酸氢钠处理量为2、2.5、3、3.5、4g/kg的条件下,二氧化硫日损失率分别为0.39%、0.32%、0.29%、0.24%、0.16%。     

Threat assessment of mycotoxins as weapons: molecular mechanisms of acute toxicity

Mycotoxins are impractical as tactical weapons, butthey can be used by small poor terrorist organizations to poison food and water sources or can be released in crowded, confined areas. Crude concentrated or dried extracts of readily grown fungal cultures can be used as weapons. The production of fungal weapons does not require elaborate facilities for the growth of fungi, sophisticated equipment for the purification of the toxins, or highly trained personnel. Aflatoxin B1, fumonisin B1, ochratoxin A, and the trichothecenes T-2 toxin and deoxynivalenol could be weaponized for bioterrorism. Knowledge of the symptoms of intoxication and the biochemical mechanisms of action of mycotoxins is necessary for the rapid identification of the toxins, the development of prophylactic antidotes, and the design of effective treatments of affected persons. All of these mycotoxins except deoxynivalenol are carcinogens (Stark, A. A., Annu. Rev. Microbiol. 34:235-262, 1980; Stark, A. A., p. 435-445, in P. S. Steyn and R. Vleggaar, ed., Mycotoxins and phycotoxins, 1986; Stark, A. A., p. 47-60, in C. L. Wilson and S. Droby, ed., Microbial food contamination, 2000; Stark, A. A., and N. Paster, p. 60-64, in M. L. Wahlqvist, A. S. Truswell, R. Smith, and P. L. Nestel, ed., Nutrition in a sustainable environment, 1994). Because immediate and widespread death, illness, or panic is the goal of bioterrorists, the mechanisms by which mycotoxins exert acute toxicity are the focus of this article.     

Acids in chicory roots and malt II. Determination of acids derived from carbohydrates

Acids known to be decomposition products of carbohydrates were quantified in raw, dried and roasted chicory roots and in dried and roasted barley malt by means of gas liquid chromatography/mass spectrometry and isotachophoresis. Acids derived from other educts will be dealt with in following papers. Of the acids found, eight are of the aldonic type, ten are deoxyaldonic, three are oxo acids, two are derivatives of furanoic acid, two are volatile acids and the others are methyl succinic and oxalic acid. Qualitatively, chicory and malt are composed of the same acids, but generally speaking the concentration of acids in chicory is higher. While in the dried educts only trace amounts can be detected, the concentration of acids increases upon roasting. In roasted chicory roots considerably high contents of acetic, formic, glycolic, pyruvic, lactic, metasaccharinic, oxalic, glyceric and 3-hydroxypropionic acids were quantified. 5-Hydroxymethyl-2-furanoic, 2,4-dihydroxybutyric, 3,4-dihydroxybutyric, arabonic, gluconic, ribonic, erythronic, threonic, 4-oxovaleric, methyl succinic, 2-furanoic, mannonic, 3-deoxypentonic, saccharinic, isosaccharinic, methyl glyceric and 2-oxovaleric acids are minor compounds. In malt samples only acetic, pyruvic, formic, oxalic and lactic acids were detected in relatively high concentrations. Gluconic, 3,4-dihydroxybutyric, 3-hydroxypropionic, metasaccharinic, mannonic, glyceric, glycolic, 2,4-dihydroxybutyric, ribonic, threonic, 5-hydroxymethyl-2-furanoic, erythronic, 4-oxovaleric, 2-furanoic, saccharinic, methyl succinic, arabonic, 3-deoxypentonic, methyl glyceric, 2-oxovaleric and isosaccharinic acids are minor compounds.

---

Säuren in Zichorienwurzeln und Malz. II. Bestimmung von Säuren, die aus Kohlenhydraten entstehen

Zusammenfassung Säuren, die als Abbauprodukte von Kohlenhydraten bekannt sind, wurden in rohen, getrockneten und gerösteten Zichorienwurzeln und in getrocknetem sowie geröstetem Gerstenmalz mit Hilfe der Gaschromatographie/Massenspektrometrie und Isotachophorese quantitativ bestimmt. Es handelt sich um 8 Aldon- und 10 Desoxyaldonsäuren. Ferner wurden drei Oxosäuren, zwei Derivate der Furancarbonsäure, zwei flüchtige Säuren, Methylbernsteinsäure und Oxalsäure bestimmt. Zichorie und Malz zeigen qualitativ die gleiche Säurezusammensetzung, doch weisen im allgemeinen die Zichorienwurzeln einen wesentlich höheren Gehalt an Säuren auf. Während sich in Darrprodukten die Säuren nur in Spuren nachweisen lassen, nehmen die Gehalte beim Rösten zu. Der Zichorienkaffee enthält Essig-, Ameisen-, 2-Hydroxyessig-, Brenztrauben-, Milch-, Metasaccharin-, Oxal-, Glycerin- und 3-Hydroxypropionsäure in relativ großen Mengen. 5-Hydroxymethyl-2-furancarbon-, 2,4-Dihydroxy- und 3,4-Dihydroxybutter-, Arabon-, Glucon-, Ribon-, Erythron-, Threon-, 4-Oxovalerian-, Methylbernstein-, 2-Furancarbon-, Mannon-, 3-Desoxypenton-, Saccharin-, Isosaccharin-, Methylglycerin- und 2-Oxovaleriansäure finden sich in Spuren. Im Malzkaffe wurden nur Essig-, Brenztrauben-, Ameisen-, Oxal- und Milchsäure in relativ großen Mengen gefunden. Glucon-, 3,4-Dihydroxybutter-, 3-Hydroxypropion-, Metasaccharin-, Mannon-, Glycerin-, 2-Hydroxyessig-, 2,4-Dihydroxybutter-, Ribon-, Threon-, 5-Hydroxymethyl-2-furancarbon-, Erythron-, 4-Oxovalerian-, 2-Furancarbon-, Saccharin-, Methylbernstein-, Arabon-, 3-Desoxypenton-, Methylglycerin-, 2-Oxovalerian- and Isosaccharinsäure fanden sich in Spuren.

---

---

Dedicated to Prof. Dr. Reinhard Schmutzler on the occasion of his 60th birthday     

Functional Properties of Honey,Propolis, and Royal Jelly

ABSTRACT: Honey, propolis, and royal jelly, products originating in the beehive, are attractive ingredients for healthy foods. Honey has been used since ancient times as part of traditional medicine. Several aspects of this use indicate that it also has functions such as antibacterial, antioxidant, antitumor, anti‐inflamatory, antibrowning, and antiviral. Propolis is a resinous substance produced by honeybees. This substance has been used in folk medicine since ancient times, due to its many biological properties to possess, such as antitumor, antioxidant, antimicrobial, anti‐inflammatory, and immunomodulatory effects, among others. Royal jelly has been demonstrated to possess numerous functional properties such as antibacterial activity, anti‐inflammatory activity, vasodilative and hypotensive activities, disinfectant action, antioxidant activity, antihypercholesterolemic activity, and antitumor activity. Biological activities of honey, propolis, and royal jelly are mainly attributed to the phenolic compounds such as flavonoids. Flavonoids have been reported to exhibit a wide range of biological activities, including antibacterial, antiviral, anti‐inflammatory, antiallergic, and vasodilatory actions. In addition, flavonoids inhibit lipid peroxidation, platelet aggregation, capillary permeability and fragility, and the activity of enzyme systems including cyclo‐oxygenase and lipoxygenase.     

中宁枸杞中矿物元素在生长期的动态变化研究

利用电感耦合等离子体质谱对宁夏中宁枸杞中55种矿物元素在不同成熟阶段的含量进行跟踪测定,分析其变化规律.结果表明,中宁枸杞中55种元素含量差异较大,Cu、Co、B、Mg、Mn、Mo、Ca、Cd、Cr、Ni、Ba、Sr、Rb、Ti、W、Ga元素含量在5个成熟阶段呈降低趋势,Fe、Zn、V、Pb、As、Hg、Sb、Tl、L...     

Book review

Metal Contamination of Food, 2^nd ed., Conor Reilly, Elsevier Science Publishers Ltd., London and New York, 284 pages, 1991

Lebensmittelbiotechnologie, H. Ruttloff, Akademie Verlag, Berlin 108 pgs, DM 225,00

Advances in Fisheries Technology and Biotechnology for Increased Profitability, M.N. Voigt and J.R. Botta (eds.), Technomic Publishing Co. Inc. Lancaster, PA, USA, 584 pgs., US$ 95.00

Food Enzymology, Vol. 1+2, P.F. Fox, Elsevier Applied Science, London, 1991 Vol. 1 pgs 636, £ 105.00; Vol. 2 pgs 378, £ 70.00

Biotechnology and Nutrition, Donald D. Bills and Shain‐dow Kung, Butterworth‐Heinemann, Boston 1992, 468 pgs., £ 50.00     

顶空固相微萃取-气质联用分析不同菌种发酵辣椒汁的香气分析

为了探讨不同菌种发酵对辣椒汁香气成分的影响,通过发酵之后的辣椒汁经过顶空固相微萃取气质联用技术检测其香气成分,并用面积归一化法测定了各种香气物质成分的质量分数,结果表明,3种菌发酵后总共有97种物质,L1、L2、L3发酵后的香气成分分别含有酯类10%、9.35%、7.85%,烃类物质18.39%、19.82%、18.37%,醇类含量14.9%、15.09%、23.02%,酮类含量12.75%、6.7%、7.96%,羧酸类含量0.83%、1.21%、1.04%,其他物质含量42.18%、36.6%、35.84%,L2、L3醛类含量分别为0.58%、3.17%。这可能跟菌种有关系。     

Trace elements and metals in farmed sea bass and gilthead bream from Tenerife Island, Spain

The aim of this study was to determine the levels of metals (Ca, K, Na, Mg) and trace metals (Ni, Fe, Cu, Mn, Zn, Pb, Cd) in two fish species (gilthead bream [Sparus aurata] and sea bass [Dicentrarchus labrax]) collected from fish farms located along the coast of Tenerife Island. Ca, K, Na, Mg, Fe, Cu, Zn, and Mn were measured by flame atomic absorption spectrometry, whereas Pb, Cd, and Ni were determined using graphite furnace atomic absorption spectrometry. Mean Fe, Cu, Mn, and Zn contents were 3.09, 0.59, 0.18, and 8.11 mg/kg (wet weight) in S. aurata and 3.20, 0.76, 0.24, and 10.11 mg/kg (wet weight) in D. labrax, respectively. In D. labrax, Ca, K, Na, and Mg levels were 1,955, 2,787, 699.7, and 279.2 mg/kg (wet weight), respectively; in S. aurata, they were 934.7, 3,515, 532.8, and 262.8 mg/kg (wet weight), respectively. The Pb level in S. aurata was 7.28 ± 3.64 μg/kg (wet weight) and, in D. labrax, 4.42 ± 1.56 μg/kg (wet weight). Mean Cd concentrations were 3.33 ± 3.93 and 1.36 ± 1.53 μg/kg (wet weight) for D. labrax and S. aurata, respectively. All Pb and Cd levels measured were well below the accepted European Commission limits, 300 and 50 μg/kg for lead and cadmium, respectively.     

Paper and whey as a feedstuff for ruminants.

Eleven papers were compared for absorption of whey and for digestibility in vitro. Papers were squared, ground, and soaked in whey for 1, 5, and 15 min and for 1, 6, 24, 48, and 72 h. Digestibility in vitro was determined on minimum and maximum whey absorption of each squared and ground paper sample. Whey absorption by squared papers increased with time. Ground samples absorbed more whey than squared ones and maximum quantities were absorbed with 1 to 5 min. Mean percent absorptions for ground telephone book covers, glossy magazines, computer cards, computer printout sheets, daily newsprint, telephone directory yellow pages, cardboard box, feedsacks, brown bags, telephone directory white pages, and coasters were: 31.0, 35.2, 35.4, 36.5, 43.9, 47.9, 51.0, 51.4, 51.7, 55.6, and 67.4. For seven papers, addition of whey increased digestibility. Four papers were either unchanged or decreased in digestibility. This depression of digestibility may have resulted from the high fat content of whey used. Based on in vitro digestibilities, we conclude that it is possible to recycle selected paper/whey combinations through ruminants.     

Measurement of energy cost of selected household and farm activities performed by rural women

A nutritional study was carried out on 30 rural, low-income women, aged 25 to 35 years, in the village of Dhandra, Ludhiana District, Punjab, India, to measure the energy cost of selected household and farm activities. The mean weight, mid-upper-arm circumference, and triceps skinfold thickness were below the reference standards. A negative energy balance among the subjects indicated their poor energy status. The energy costs of selected household and farm activities were assessed by the Caltrac personal activity computer. The energy costs of household activities--making dough, making chapatis, grinding masala, hand pumping, washing utensils, sweeping, mopping, washing the floor, mud pasting, and washing clothes--were 0.0306, 0.0281, 0.0595, 0.0337, 0.0266, 0.0424, 0.0530, 0.0331, 0.0634, and 0.0453 kcal/kg/min, respectively. The energy costs of farm activities--collecting fodder, chaffing fodder, milking, making dung cakes, picking sag, harvesting wheat, bundling wheat, picking paddy, brooming paddy, and separating paddy--were 0.0472, 0.0372, 0.0530, 0.0270, 0.0337, 0.0623, 0.0374, 0.0411, 0.0370, and 0.0744 kcal/kg/min, respectively. All selected activities were categorized as light, except for grinding masala, mopping, mud pasting, harvesting wheat, separating paddy, and milking, which were categorized as moderate on the basis of Food and Agriculture Organization (FAO) physical activity ratios. The Caltrac gave lower values for the energy costs of most of the activities. Although it is simpler and less costly, the Caltrec must be calibrated against methods of measuring oxygen consumption for similar activities.