百年老店药草香

正项目信息类型:售卖店地点:路德维希堡竣工时间:2006年林登·阿波特克(Linden Apotheke)是一家位于德国西南部路德维希堡的老字号药店,它邀请Ippolito Fleitz Group对店面进行翻新,整个项目解决了三个问题:第一,在一个面积不大的药店里实现对空间的最大利用率:其二,突破传统,创造了一个舒适温馨的交流场所;其三,以新的方式吸引顾客,让他们对这里印象深刻乃至念念不忘。     

Effect of IR Laser on Myoblasts: Prospects of Application for Counteracting Microgravity-Induced Muscle Atrophy

Microgravity-induced muscle atrophy is a problem of utmost importance for the impact it may have on the health and performance of astronauts. Therefore, appropriate countermeasures are needed to prevent disuse atrophy and favour muscle recovery. Muscle atrophy is characterized by loss of muscle mass and strength, and a shift in substrate utilization from fat to glucose, that leads to a reduced metabolic efficiency and enhanced fatigability. Laser therapy is already used in physical medicine and rehabilitation to accelerate muscle recovery and in sports medicine to prevent damages produced by metabolic disturbances and inflammatory reactions after heavy exercise. The aim of the research we present was to get insights on possible benefits deriving from the application of an advanced infrared laser system to counteract deficits of muscle energy metabolism and stimulate the recovery of the hypotrophic tissue. The source used was a Multiwave Locked System (MLS) laser, which combines continuous and pulsed emissions at 808 nm and 905 nm, respectively. We studied the effect of MLS treatment on morphology and energy metabolism of C2C12 cells, a widely accepted myoblast model, previously exposed to microgravity conditions modelled by a Random Positioning Machine. The MLS laser treatment was able to restore basal levels of serine/threonine protein phosphatase activity and to counteract cytoskeletal alterations and increase in glycolytic enzymes activity that occurred following the exposure to modelled microgravity. In conclusion, the results provide interesting insights for the application of infrared laser in the treatment of muscle atrophy.     

Hybrid solar cells based on MEH-PPV and thin film semiconductor oxides (TiO2, Nb2O5, ZnO, CeO2 and CeO2–TiO2): Performance improvement during long-time irradiation

Performance improvement of hybrid solar cells (HSC) applying five different thin film semiconductor oxides has been observed during long-time irradiation in ambient atmosphere. This behavior shows a direct relation between HSC and oxygen content from the environment. Photovoltaic devices were prepared as bi-layers of thin film semiconducting oxides (TiO₂, Nb₂O₅, ZnO, CeO₂–TiO₂ and CeO₂) and the polymer MEH-PPV, with a final device configuration of ITO/Oxide_{thin film}/MEH-PPV/Ag. The oxides were prepared as thin transparent films from sol–gel solutions. The photovoltaic cells were studied in ambient atmosphere by recording the initial values of open circuit voltage (V_oc) and current density (I_sc). Solar decay curves presented as the measurement of the short circuit current as a function of time, IV curves and photophysical analyses were also carried out for each type of device. Solar cells with TiO₂ thin films showed the best performance with maximum V_oc as high as −0.74 V and I_sc of 0.4 mA/cm². Solar decay analyses showed that the devices require a stabilization period of several hours in order to reach maximum performance. In the case of TiO₂, Nb₂O₅ and CeO₂–TiO₂, the maximum current density was observed after 15 h; for CeO₂, the maximum performance was observed after 30 h. The only exception was observed with devices applying ZnO in which the current density decreased drastically and degraded the polymer in just a couple of hours.     

Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole black peppercorns and cumin seeds: ethylene oxide (EtO) fumigation and vacuum assisted‐steam (82.22 °C, 7.5 psia). Treated and untreated spices/herbs were compared (visual, odor) using sensory similarity testing protocols (α = 0.20; β = 0.05; proportion of discriminators: 20%) to determine if processing altered sensory quality. Analytical assessment of quality (color, water activity, and volatile chemistry) was completed. Irradiation did not alter visual or odor sensory quality of black peppercorn, cumin seed, or oregano but created differences in onion powder, which was lighter (higher L^*) and more red (higher a^*) in color, and resulted in nearly complete loss of measured volatile compounds. EtO processing did not create detectable odor or appearance differences in black peppercorn; however visual and odor sensory quality differences, supported by changes in color (higher b^*; lower L^*) and increased concentrations of most volatiles, were detected for cumin seeds. Steam processing of black peppercorn resulted in perceptible odor differences, supported by increased concentration of monoterpene volatiles and loss of all sesquiterpenes; only visual differences were noted for cumin seed. An important step in process validation is the verification that no effect is detectable from a sensory perspective.     

Evaluation of acrylamide formation in potatoes during deep-frying: The effect of operation and configuration

It is nowadays well known that heating, which is carried out to improve the hygienic, sensory and nutritional properties of foods, can be also responsible for the development of acrylamide. Acrylamide levels between a few ppb and in excess of 1000 ppb have been found in many heated foods. As acrylamide is classified as a probable human carcinogen, the knowledge of critical processing variables leading to its formation is needed to ensure safety requirements.     

Effect of roasting on chlorogenic acids,caffeine and polycyclic aromatic hydrocarbons levels in two Coffea cultivars: Coffea arabica cv. Catuaí Amarelo IAC‐62 and Coffea canephora cv. Apoatã IAC‐2258

During coffee roasting process, several substances may be formed or eliminated. The influence of roasting on polycyclic aromatic hydrocarbons (PAHs), caffeoylquinic acids (CQAs) and caffeine levels was studied in Coffea arabica cv. Catuaí Amarelo IAC‐62 and Coffea canephora cv. Apoatã IAC‐2258, roasted in three roasting degrees. CQAs and caffeine were determined simultaneously by HPLC‐DAD, and PAHs by HPLC‐FLD. Caffeine levels were higher in canephora (1486–1884 mg per 100 g) than in arabica (1110–1255 mg per 100 g) and increased up to 21% at darker roasts. Summed CQA levels were higher in green coffee (4661 and 4946 mg per 100 g) and decreased at darker roasts (234 and 377 mg per 100 g), showing no difference between the coffee cultivars studied. PAH summed levels varied from 0.052 to 0.814 μg kg^?1 (arabica) and 0.108 to 0.392 μg kg^?1 (canephora). No correlation was observed between roasting degree, coffee cultivar and PAH levels. Results were also analysed using hierarchical cluster analysis and principal component analysis.