Comparison of different models employed to describe the z-scan curves for thick nonlinear optical media

A model that considers a photoinduced lens with a focal length dependent on a real power of the incident beam radius is compared with other reported models employed to describe the z-scan curves for thick media. It is demonstrated that this model is equivalent to that used to describe z-scan curves for thin nonlocal nonlinear media; then an extension is made for thick nonlocal nonlinear media. A comparison is made with other models to obtain z-scan curves for thick media. It is demonstrated that, under the same conditions, remarkable differences can be found in the simulated z-scan curves.     

Prenatal exposure to lead in Spain: cord blood levels and associated factors

Introduction and Objective

Lead is a known neurotoxic. Fetuses and infants are very vulnerable to lead exposure, since their blood-brain barrier is not completely formed. Hence, there is an importance for monitoring of blood lead levels prenatally and during early infancy. The aim of this study is to evaluate the prenatal exposure to lead and its association with maternal factors in four population based mother-child cohorts in Spain. The present research was carried out within the framework of the INMA project INfancia y Medio Ambiente (Environment and Childhood).

Methods

A total of 1462 pregnant women were recruited between 2004 and 2008. Lead was analyzed in a sample of cord blood by thermal decomposition, amalgation, and Atomic Absorption Spectrometry. Maternal sociodemographic, lifestyle and dietary factors were obtained by questionnaires during pregnancy. A multivariate logistic regression model was constructed. The dependent variable was a dichotomous lead level variable (detected vs no detected, i.e. ≥ vs < 2 μg/dL).

Results

A low percentage of cord blood samples with lead levels ≥ 2 μg/dL were found (5.9%). Geometric mean and maximum were 1.06 μg/dL and 19 μg/dL, respectively. Smoking at the beginning of pregnancy, age, social class, weight gain during pregnancy, gravidity, and place of residence were the maternal factors associated with detectable cord blood lead levels. Mother's diet does not appear to be a determining factor of lead exposure. Nevertheless, daily intake of iron and zinc may act as a protective factor against having cord blood lead levels ≥ 2 μg/dL.

Conclusion

In the different regions of Spain taking part in this study, lead levels to which newborns are exposed are low. Mobilization of lead from bones may be the main contributor to the cord blood levels.     

Fatty Acid Profiles of Some Fabaceae Seed Oils

The fatty acid profiles of six seed oils of the Fabaceae (Leguminosae) family are reported and discussed. These are the seed oils of Centrosema pubescens, Clitoria ternatea, Crotalaria mucronata, Macroptilium lathyroides, Pachyrhizus erosus, and Senna alata. The most common fatty acid in the fatty acid profiles of these oils is linoleic acid with palmitic, stearic, oleic and linolenic acids usually completing the most prominent fatty acids in these species. Long‐chain saturated fatty acids were observed in all oils. Centrosema pubescens and Macroptilium lathyroides exhibited the greatest amounts of long‐chain saturated fatty acids exceeding the amount of stearic acid in these oils. C. pubescens exhibited slightly more that 6 % C24:0 together with some fatty acids >C25 and M. lathyroides approximately 4 % C22:0 and 3 % C24:0. The results are comparatively discussed to previous data on the fatty acid profiles of Fabaceae species.     

USE OF DISPERSIVE RAMAN SPECTROSCOPY IN THE DETERMINATION OF UNSATURATED FAT IN COMMERCIAL EDIBLE OIL- AND FAT-CONTAINING INDUSTRIALIZED FOODS

The present study aims at the use of Raman spectroscopy in the quantification of unsaturated fats in fat-containing foods, compared to the information available in the Nutritional Table, to obtain a non-destructive optical quantification of unsaturation. Raman spectra of edible oil, margarine, mayonnaise, hydrogenated fat, and butter were obtained with a near-infrared Raman spectrometer (830 nm). By analyzing selected bands in the regions of 1750, 1660, 1440, 1300, and 1260 cm^?1, the amount of total and unsaturated fat of samples of oil, margarine, and mayonnaise were correlated with the information displayed in the Nutritional Table. The amount of unsaturated trans fat in selected samples was correlated to the Raman shift of 1660 cm^?1. Dispersive Raman spectroscopy was shown to be effective in quantifying the unsaturated fats in oil, margarine, and mayonnaise, and trans fat in hydrogenated oils and butter.     

Microstructural simulation in spinodally-decomposed Cu–70 at.%Ni and Cu–46 at.%Ni–4 at.%Fe alloys

The microstructure simulation of spinodal decomposition was carried out in the isothermally-aged Cu–70at.%Ni and Cu–46at.%Ni–4at.%Fe alloys using the phase field method. The numerical simulation was based on the solution of the Cahn–Hilliard nonlinear partial differential equation by the explicit finite difference method. A slow growth kinetics of phase decomposition was observed to occur in the aged Cu–Ni alloy. The morphology of decomposed phases consisted of an irregular shape with no preferential alignment in any crystallographic direction at the early stages of aging in this alloy. The growth kinetics rate of phase decomposition in the aged Cu–46 at.%Ni–4 at.%Fe alloy was appreciably faster than that in the aged Cu–70 at.%Ni alloy. In the case of the aged Cu–46 at.%Ni–4 at.%Fe alloy, an irregular shape of the decomposed phases was also observed at the early stages of aging. A further aging caused the change of initial morphology to a cuboid and/or plate shape of the decomposed Ni-rich phase aligned in the elastically-softest crystallographic direction <100> of Cu-rich matrix.     

Effects of different cooking methods on chemical compositions,in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms

The impacts of different cooking methods (boiling, steaming, baking, microwaving and frying) on chemical compositions, starch digestibility and antioxidant activity of taro corms were investigated. Compared with raw taro, boiling and frying reduced crude protein and ash contents. Frying significantly increased crude fat and fibre contents but decreased carbohydrate content. All cooking methods reduced oxalate content, especially frying. Among the cooked products, the boiled taro had the highest rapidly digestible starch (RDS) but the lowest resistant starch (RS) contents. In contrast, the fried taro provided the lowest RDS but the highest RS contents. All cooking methods reduced the total phenolic content and antioxidant activity of taro. The boiled taro had the lowest antioxidant activity but the fired taro provided the highest. Frying was able to retain most of the health-promoting compounds with the lowest oxalate content; however, the high consumption of high-fat fried taro may adversely affect human health.     

Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties

Ganxet protein isolates (GPI) were assessed for antioxidant and functional properties including emulsifying and foaming capacity. The protein content and water activity (a_w) value of GPI were 91.08 ± 4.15% and 0.248 ± 0.008%, respectively. The oil- and water-holding capacities of GPI were calculated as 2.76 ± 0.33 and 1.25 ± 0.11 g g⁻¹ of GPI, respectively (P < 0.05). Foaming and emulsifying properties were found to be pH-dependent (P < 0.05). The highest foaming capacity values were observed at pH 8.0 and 10.0 and were calculated as 86.25 ± 5.30% and 78.75 ± 1.77%, respectively. In addition, the generated emulsions were found to be stable, especially at pH 8.0 and 10.0 with emulsion stability values of 94.1 ± 0.0 and 93.9 ± 0.1, respectively (P < 0.05). Results obtained in the current study demonstrate the potential applications of Ganxet-derived proteins as techno-functional ingredients for the development of novel foods.