WHOLE SOYBEANS AS A MEANS OF INCREASING PROTEIN AND CALORIES IN MAIZE-BASED DIETS

Studies have indicated that one factor responsible for protein-calorie malnutrition in children is the deficiency of good-quality protein and calories in their habitual diets. Previous investigations attempted to solve the problem by means of supplementation with good-quality protein, but this research has not considered direct correction of the calorie deficit. Thus studies were carried out to improve both the protein quality and calorie content with a single food: soybean, added and processed together with maize. Two types of food preparations were studied: tortillas made from 85% maize and 15% whole soybeans (processed together by the lime-cooking treatment used for maize) which when compared to the usual one, had a higher protein and calorie content, and was very acceptable in both appearance and taste. Higher levels of soybean mixed with maize were also tested to develop food preparations with higher concentrations of both calories and protein. These were also processed by the lime-cooking treatment. From these tests a mixture of soybean and maize in the proportion 28g soybean to 72g maize gave a food preparation with 18% protein, 10% fat and a high-protein quality as measured by its PER. The use of higher soybean levels did not improve protein quality, and the yields of the resultant products decreased.     

Brugia malayi in a cervical smear

A microfilaria, identified as that of Brugia malayi, was found in a routine cervical smear from a healthy, 38-year-old female Malaysian aborigine.     

雅克·布菜尔职业高等中学结构改建工程

雅克·布莱尔职业高等中学结构改建工程包括教学区．手工作坊，餐厅和宿舍楼等内容，学校所在地是拆除一组上世纪70年代的老建筑群后形成的狭长地带，改建后的教学楼便穿插其中。     

Non-thermal plasma for exhaust gases treatment

This article describes a study on a non-thermal plasma device to treat exhaust gases in an internal combustion engine. Several tests using a plasma device to treat exhaust gases are conducted on a Honda GX200-196 cm³ engine at different rotational speeds. A plasma reactor could be efficient in degrading nitrogen oxides and particulate matter. Monoxide and carbon dioxide treatment is minimal. However, achieving 1%–3% degradation may be interesting to reduce the emission of greenhouse gases.     

SENSORY AND CHEMICAL EVALUATION OF MANCHEGO CHEESE AND OTHER CHEESE VARIETIES AVAILABLE IN THE SPANISH MARKET

Chemical and sensory characteristics of 28 different cheeses acquired in the Spanish market were evaluated. Principal Component Analysis (PCA) of the physico‐chemical results showed that the cheeses were separated into three groups: hard, soft and elastic cheeses, while PCA of the sensory results classified the same cheeses into four groups, distinguishing between two types of hard cheese (Manchego cheese with Appellation of Origin and other Spanish hard cheeses). Sensory Analysis differentiated between cheeses of very similar physicochemical characteristics, the attributes that contributed most to differentiation being fragility, adhesiveness, pasty and spicy. Some correlations were obtained between sensorial and chemical variables, the most significant being hardness versus total nitrogen (TN) and versus dry matter (DM), and fragility versus water activity.     

Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle

Various biological characteristics influencing the quality of farmed salmon and smoked muscle were studied. No great differences in proximate composition were observed among raw fish. Stress produced a slight decrease in protein solubility at 0.8 M NaCl and also slight variations in electrophoretic profile. This was accompanied by a certain degree of muscle softening. Thirty-days starvation produced slight depletion of the sarcoplasmic fraction, collagen insolubilization, and muscle hardening. The effect of triploidy was more evident in sea-caged fish, resulting in lower protein solubility at 0.05M NaCl and lower insoluble collagen than diploids. After smoking, protein solubility at 0.8M NaCl was highest in stressed fish, and non-starved fish collagen became insolubilized.