scholarly journals Application of NIR analysis to verify cocoa powder authenticity

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S329-S332 ◽  
Author(s):  
A. Trilčová ◽  
J. Čopíková ◽  
M. A Coimbra ◽  
A. Barros ◽  
L. Egert ◽  
...  
Keyword(s):  
Analytical Methods ◽  
Reliable Control ◽  
Control Methods ◽  
Ir Spectrometry ◽  
Cocoa Powder ◽  
Powder Samples ◽  
Ft Ir ◽  
Quality Of Food

At the present time the use of reliable control methods to ensure the labeled quality of food is task for organizations that have to limit or eliminate the falsification. The presentation describes the results of common analytical methods, NIR spectrometry and FT-IR spectrometry applied to cocoa powder. The two spectrometric techniques are statistically processed that allows discrimination of authentic and fraudulent cocoa powder samples.

Application of Photogrammetric Methods for Geotechnical Monitoring of Emergency Buildings and Structures

2021 ◽  
pp. 23-36
Author(s):  
Б. А. Попов ◽  
Н. Б. Хахулина ◽  
Ю. С. Нетребина
Keyword(s):  
Technical Condition ◽  
Reliable Control ◽  
Building Structures ◽  
Control Methods ◽  
Technical Problems ◽  
Geotechnical Monitoring ◽  
Nuclear Heat ◽  
Quality Stability ◽  
The Stability

Постановка задачи. Одной из актуальных научно-технических задач в строительстве является совершенствование методов мониторинга состояния строительных конструкций (в том числе в стесненных условиях работы) при строительстве уникальных сооружений и объектов незавершенного строительства, обеспечивающих надежный контроль их качества, устойчивости и безопасности. Довольно часто возникают условиях, при которых нет возможности выполнить полноценный мониторинг отдельных видов деформаций строительных конструкций традиционными методами. Требуется разработка универсальных, надежных и удобных методов контроля различных геометрических параметров сооружения с целью своевременного принятия мер по обеспечению стабильности и устойчивости сооружения, чтобы исключить переход сооружения в ограниченно работоспособное или в аварийное состояние. Результаты и выводы. Предложенные в работе методы определения деформаций и качества изготовления строительных конструкций с использованием метрической фотосъемки позволяют провести полноценный мониторинг их технического состояния с необходимой точностью. Все перечисленные в статье способы контроля отрабатывались и проверялись на зданиях и сооружениях законсервированной Воронежской атомной станции теплоснабжения. Statement of the problem. One of the urgent scientific and technical problems facing construction is the improvement of methods for monitoring the state of building structures (including under confined working conditions) during the construction of unique structures and objects of unfinished construction, ensuring reliable control of their quality, stability and safety. Oftentimes, conditions arise where it is impossible to perform a full types of deformations of building structures using traditional methods. It is required to develop universal, reliable and convenient methods for controlling various geometric parameters of the structure in order to take timely measures to ensure the stability and stability of the structure in order to exclude the transition of the structure to a partially operable or emergency state. Results and conclusions. The suggested methods for determining deformations and the quality of manufacturing of building structures using metric photography make it possible to conduct a full-fledged monitoring of their technical condition with the required accuracy. All the control methods listed in the article were developed and tested on the buildings and structures of the mothballed Voronezh nuclear heat supply station.

February 9 — Dentist Day in Russia

2020 ◽  
pp. 78-81
Author(s):  
Oksana Rybachok
Keyword(s):  
Early Childhood ◽  
Oral Cavity ◽  
Salivary Glands ◽  
Spiritual Development ◽  
The Body ◽  
Mechanical Processing ◽  
Normal Functioning ◽  
Digestion Process ◽  
Quality Of Food

«Man is what he eats,» these words belong to the great Pythagoras. He meant by these words the connection of the origin of consumed food with the spiritual development of man. In fact, a lot depends on the nature of nutrition, the quality of food and, of course, on the degree of its perception by the body. Digestion process begins not in the stomach, but directly in the oral cavity as a result of mechanical processing of products with teeth and under the influence of the secretion of the salivary glands. That is why healthy teeth are the key to the normal functioning of the whole organism — people should start taking care of their teeth from the early childhood and dentists, who are far from being beloved by everybody and are often carelessly evaded, are called upon to help keep the teeth healthy.

Impacts of Vending Practices on the Microbiological Quality of Bread in the Ojoo Area of Ibadan, Oyo-State, Nigeria

2019 ◽  
Vol 15 (1) ◽  
pp. 31-39
Author(s):  
Oluwadara Oluwaseun Alegbeleye ◽  
Wasiu Akinloye Oyebisi Afolabi ◽  
Beatrice Oluwatoyin Opeolu ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Food Safety ◽  
Microbiological Quality ◽  
Bacillus Species ◽  
Potential Hazard ◽  
Safety Regulations ◽  
Bacillus Flexus ◽  
Microbiological Methods ◽  
Key Factor ◽  
Quality Of Food

Background: Bacterial counts in ready-to-eat foods are a key factor in assessing the microbiological quality and safety of food. Periodic assessment of the microbiological quality of food is necessary to develop a robust database and help to ensure food safety. </P><P> Methods: The bacterial contamination of a total of 336 bread samples collected from two bakeries and 10 vendors in Ojoo Area of Ibadan, Oyo-State, Nigeria (December 2014 -June 2015) was evaluated. The microbiological quality of the bread loaves was investigated using standard microbiological methods (morphological, phenotypic and molecular characterization). </P><P> Results: The results showed that the number of contaminated samples among the vended bread samples was higher than the bakery bread samples and can be summarized as Bacillus megaterium (4.30%), Staphylococcus arlettae (0.005%), Staphylococcus saprophyticus (2.78%), Citrobacter freundii (2.40%), Bacillus flexus (1.64%), Bacillus species (49.59%), Pseudomonas aeruginosa (4.12%), Pseudomonas fluorescens (0.92%), Pseudomonas species (0.045%), Escherichia coli (30.44%) Klebsiella sp. (0.040%) and Aeromonas hydrophila (3.72%). </P><P> Conclusion: The findings demonstrate that the bread samples which become contaminated after transport and handling can be considered a potential hazard to human health in the area. More stringent adherence to food safety regulations should be encouraged and enforced by the appropriate authorities. The findings of this study may be adopted to improve the hygienic conditions of bread distribution chain in the area as well as in other regions of the World.

Role of Panchakarma in the management of Hypothyroidism

2019 ◽  
Vol 4 (1) ◽  
Author(s):  
Dr.Suraj Kumbar ◽  
Dr.Lohith BA ◽  
Dr.Ashvinikumar M ◽  
Dr. Amritha R ◽  
Dr. Shameem Banu
Keyword(s):  
Metabolic Rate ◽  
Pituitary Gland ◽  
Life Style ◽  
The Body ◽  
Management Guidelines ◽  
Quality Of Food ◽  
Sedentary Life ◽  
Sedentary Life Style

We are in technical era where there is more of sedentary life style and stress along with this urbanization is affecting our quality of food and health. This is leading to many lifestyle disorders and hormonal imbalances in our body. Hypothyroidism one among the endocrinal disorder. Thyroid is an endocrinal gland secrets T3 and T4 hormones regulated by TSH which is secreted by Pituitary gland. These hormones have two major effects on the body, 1) To increase the overall metabolic rate in the body 2) To stimulate growth in children. Hypothyroidism is common health issue in India. The highest prevalence of hypothyroidism (13.1%) is noted in people aged 46-54yrs old. With people aged 18-35 yrs being less affected (7.5%). To prevent these hazards Panchakarma is beneficiary to maintain metabolic rate. Here an attempt is made to diagnose hypothyroidism in the light of Ayurveda and management guidelines through Panchakarma.

Eating Out in the Nineteenth and Twentieth Centuries: Changes in Food and in Social Identities

2018 ◽  
Author(s):  
Christel Lane
Keyword(s):  
Twentieth Century ◽  
Social Identities ◽  
Rapid Urbanization ◽  
General Terms ◽  
Quality Of Food ◽  
Nineteenth And Twentieth Centuries ◽  
Eating Out ◽  
Gender And Nation ◽  
The Impact

This chapter examines the impact of rapid urbanization and industrialization on food and eating out. It draws attention to the growing standardization of food and, with greater class differentiation, to the growing diversity in eating-out venues. Class, gender, and nation are again used as lenses to understand the different eating-out habits and their symbolic significance. Towards the end of the twentieth century, pubs moved more fully towards embracing dining. However, the quality of food, in general terms, began to improve significantly only towards the end of the century, and hospitality venues also moved towards selling food from diverse national origins.

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