Influence of cooking and drying processes at different temperatures on the nutritive value of the protein of mussels (Mytilus edulis)

The effect of steam cooking (96 degrees C for 15 minutes) and drying at two temperatures, 70 degrees C and 110 degrees C, on nutritive value of mussel protein was studied. The measurements were carried out by nitrogen balance techniques in growing rats, and the nutritional parameters studied were: CD, BV and NPU. The crude digestibility (CD) values were: 87 +/- 1 and 82 +/- 1, and the biological values (BV), 80 +/- 1 and 74 +/- 1 for raw mussels, dried at 70 degrees C and at 110 degrees C respectively. This implies a significant decrease in the protein nutritive values of the mussel dried at a higher temperature. Cooking prior to drying significantly improved the digestibility and the biological value of the mussel's protein. In effect, improvement was so great, that the different drying temperatures did not affect the previously cooked product in a different way; therefore, the CD (94 +/- 1 and 94 +/- 1) and the BV (90 +/- 1 and 90 +/- 2) were the same for the mussel's protein, cooked and dried at 70 degrees C or at 110 degrees C.     

Method for Measuring Short-Crack R-Curves without Calibration Parameters: Case Studies on Alumina and Alumina/Aluminum Composites

A method to measure short-crack R -curves is introduced which does not require an independent determination of calibration factors and which utilizes an equilibrium crack shape condition to compute the shape factor of a surface crack, R -curves of an alumina with two different grain sizes and of an aluminum/alumina composite were measured in the crack length regime of below 100 μm up to almost 1000 μm. Calculated and experimentally obtained crack depth profiles were in good agreement with deviations being between −22% and +26% for the crack ellipticity and confirmed the reliability of the method.     

Urban design and conflicting city images of Brazil: Rio de Janeiro and Curitiba

Imageability of places, cities and countries is strongly influenced by tourist and political portraits in the media. As human cognition relies on inferential perception and contrasting categories, marketing strategies exploit partial truths and conflicting city images to direct public perceptions. This article addresses the relationship between international perception, image building and urban design in the case of Brazil and the cities of Rio de Janeiro and Curitiba. Their contrasting images as exploited by the international media expose only partial truths. In fact, these images represent complementary development contradictions that co-exist in any major city today.     

Preparation of Phase-Pure M1 MoVTeNb Oxide Catalysts by Hydrothermal Synthesis—Influence of Reaction Parameters on Structure and Morphology

This work presents a detailed investigation of the preparation of MoVTeNbO _x catalysts by hydrothermal synthesis. Phase-pure synthesis of M1 has been achieved applying the metals in a molar ratio Mo/V/Te/Nb = 1/0.25/0.23/0.12. Raman, UV/Vis spectroscopy, and SEM/EDX analysis show that the elements are inhomogeneously distributed in the initial suspension that is formed after mixing the metal salts in an aqueous medium. Iso- and heteropoly anions of molybdenum, free telluric acid as well as supra-molecular polyoxometalate clusters are observed in the solution, whereas all metals have been found in the precipitate. Complete rearrangement of molecular building blocks under hydrothermal conditions is essential for formation of phase-pure materials. Optimized synthesis conditions with respect to temperature and time result in the formation of a precursor consisting of nano-structured M1 characterized by an extended periodic organization in the [001] direction and a fairly homogeneous distribution of the elements. Residual ammonium containing supra-molecular species in the precursor result in the formation of phase mixtures during the subsequent crystallization by heat treatment in inert gas. Phase-pure M1 exhibits a distinct degree of flexibility with respect to the chemical composition that becomes obvious by incorporating Nb not exclusively into pentagonal bi-pyramidal units, but also into octahedral coordinated positions as shown by EXAFS. Anisotropic growth of the needle-like M1 crystals has been observed during the final heat treatment performed at 873–923 K in inert atmosphere disclosing a potential method to control the catalytic properties of MoVTeNbO _x catalysts.     

Estimation of thermal diffusivity of foods using transfer functions

The effective thermal diffusivity of foodstuffs was estimated from time-temperature histories in the geometric center of samples exposed to heating and cooling processes.Transfer functions methodology was used as an alternative method to estimate the thermal diffusivity assuming that conduction was the main heat transfer mechanism. The samples were characterized as delayed first-order systems with unit gain, dead time (L) and time constant (τ).The results were compared with those obtained from the f_h value and with results reported in the literature.     

Prostitution and AIDS in the city of Mexico

Since 1987 The National AIDS Council in Mexico (CONASIDA), has conducted research projects among female commercial sex workers (CSW), who are seen at the AIDS Information Centers. Through these studies, we have been able to find out how different issues influence commercial sex work in Mexico City. Since the beginning of our own studies in 1989, HIV prevalence in this particular group has remained low (0.04%-0.2%). Factors found to be associated with condom use were: educational level, not having children, more experience in sex work and younger age. Condom use was reported by 88% of the women; however, qualitative information and high STD prevalence rates suggest a much lower condom use. Mandatory HIV testing is not useful as a preventive measure among sex workers. Persuasive and structural interventions must be implemented in accordance with local and legal situations.     

Effect of polyethylene on osteocalcin, alkaline phosphatase and procollagen secretion by human osteoblastic cells

BACKGROUND AND STUDY AIMS: Anastomotic leakage is a severe complication in gastric surgery and it is associated with a high rate of mortality. Conservative treatment sometimes is not sufficient to stem the leakages and, even when it is sufficient, it takes a long time. The present study describes the first experience in the treatment of anastomotic leakages with endoscopic clipping. PATIENTS AND METHODS: From May 1995 to December 1996, seven patients with postoperative anastomotic leakages after gastric surgery were prospectively treated in our Endoscopy Service. Metallic endoclips (MD 850, Olympus Corp., Tokyo, Japan) with prongs 12 mm long and 6 mm wide were applied, controlling the closure of the leakage by endoscopy, using radiographs to confirm the closure 24 hours later. RESULTS: Complete closure of the leakage was obtained in all seven cases. A single session of endoscopic clipping was needed for five patients while two other required, respectively, two and three sessions. The median time of leakage closure after endoscopic clipping was 2.3 days (range 1-5 days). The clips spontaneously dislodged within 1 month in five patients and within the second month in the other two patients. CONCLUSION: Endoscopic treatment of anastomotic leakages by metallic clips represents a safe and easily repeated method and, compared to conservative treatment, it seems to offer several time and cost advantages. Further studies involving a larger number of patients are needed to verify this finding.     

Chemical and nutritional evaluation of two amaranth (Amaranthus cruentus)-based infant formulas

The objective of this study was to calculate, prepare and evaluate the Protein Efficiency Ratio (P.E.R.) and Net Protein Utilization (N.P.U.) of two infant formulas made with amaranth (Amaranthus cruentus). Both formulas were formulated to match a previously developed and tested soy-oats infant formula. No significant differences were found between the three formulas with respect to corrected Protein Efficiency Ratio (P.E.R.) and Net Protein Utilization (N.P.U.) values. Only the product made with the 1-R fraction of amaranth was found to have a significantly lower P.E.R. than casein.