Incense Box (kogo) with cart wheels partially submerged in water

Lacquer, Japanese, Muromachi; 11 27/64 in.x 2 33/64 in.x 3 17/64 in.; gold maki-e on black lacquer

Experimental enquiry concerning the natural powers of wind and water to turn mills and other machines depending on a circular motion. And An experimental examination of the quantity and proportion of mechanic power necessary to be employed in giving different degrees of velocity to heavy bodies from a state of rest. Also New fundamental experiments upon the collision of bodies. With five plates of machines.

Goldsmiths'-Kress no. 16657.1.

The Effect of low-grade aggregates on the abrasion resistance of concrete

Three types of crushed rock aggregate were appraised, these being Carboniferous Sandstone, Magnesian Limestone and Jurassic Limestone. A comprehensive aggregate testing programme assessed the properties of these materials. Two series of specimen slabs were cast and power finished using recognised site procedures to assess firstly the influence of these aggregates as the coarse fraction, and secondly as the fine fraction. Each specimen slab was tested at 28 days under three regimes to simulate 2-body abrasion, 3-body abrasion and the effect of water on the abrasion of concrete. The abrasion resistance was measured using a recognised accelerated abrasion testing apparatus employing rotating steel wheels. Relationships between the aggregate and concrete properties and the abrasion resistance have been developed with the following properties being particularly important - Los Angeles Abrasion and grading of the coarse aggregate, hardness of the fine aggregate and water-cement ratio of the concrete. The sole use of cube strength as a measure of abrasion resistance has been shown to be unreliable by this work. A graphical method for predicting the potential abrasion resistance of concrete using various aggregate and concrete properties has been proposed. The effect of varying the proportion of low-grade aggregate in the mix has also been investigated. Possible mechanisms involved during abrasion have been discussed, including localised crushing and failure of the aggregate/paste bond. Aggregates from each of the groups were found to satisfy current specifications for direct finished concrete floors. This work strengthens the case for the increased use of low-grade aggregates in the future.

Apparatus and test methods for measuring the impact of golf balls on turf and their application in the field

An apparatus was developed to project spinning golf balls directly onto golf greens. This employed a modified baseball/practice machine with two counter-rotating pneumatic wheels. The speed of the wheels could be varied independently allowing backspin to be given to the ball. The ball was projected into a darkened enclosure where the motion of the ball before and after impacting with the turf was recorded using a still camera and a stroboscope. The resulting photographs contained successive images of the ball on a single frame of film. The apparatus was tested on eighteen golf courses resulting in 721 photographs of impacts. Statistical analysis was carried out on the results of the photographs and from this, two types of green emerged. On the first, the ball tended to rebound with topspin, while on the second, the ball retained backspin after impact if the initial backspin was greater than about 350 rads-1. Eleven tests were devised to determine the characteristics of greens and statistical techniques were used to analyse the relationships between these tests. These showed the effects of the green characteristics on ball/turf impacts. It was found that the ball retained backspin on greens that were freely drained and had less than 60% of Poa annua (annual meadow grass) in their swards. Visco-elastic models were used to simulate the impact of the ball with the turf. Impacts were simulated by considering the ball to be rigid and the turf to be a two layered system consisting of springs and dampers. The model showed good agreement with experiment and was used to simulate impacts from two different shots onto two contrasting types of green.

Nutritional influences on cognitive function:mechanisms of susceptibility

The impact of nutritional variation, within populations not overtly malnourished, on cognitive function and arousal is considered. The emphasis is on susceptibility to acute effects of meals and glucose loads, and chronic effects of dieting, on mental performance, and effects of cholesterol and vitamin levels on cognitive impairment. New developments in understanding dietary influences on neurohormonal systems, and their implications for cognition and affect, allow reinterpretation of both earlier and recent findings. Evidence for a detrimental effect of omitting a meal on cognitive performance remains equivocal: from the outset, idiosyncrasy has prevailed. Yet, for young and nutritionally vulnerable children, breakfast is more likely to benefit than hinder performance. For nutrient composition, despite inconsistencies, some cautious predictions can be made. Acutely, carbohydrate-rich–protein-poor meals can be sedating and anxiolytic; by comparison, protein-rich meals may be arousing, improving reaction time but also increasing unfocused vigilance. Fat-rich meals can lead to a decline in alertness, especially where they differ from habitual fat intake. These acute effects may vary with time of day and nutritional status. Chronically, protein-rich diets have been associated with decreased positive and increased negative affect relative to carbohydrate-rich diets. Probable mechanisms include diet-induced changes in monoamine, especially serotoninergic neurotransmitter activity, and functioning of the hypothalamic pituitary adrenal axis. Effects are interpreted in the context of individual traits and susceptibility to challenging, even stressful, tests of performance. Preoccupation with dieting may impair cognition by interfering with working memory capacity, independently of nutritional status. The change in cognitive performance after administration of glucose, and other foods, may depend on the level of sympathetic activation, glucocorticoid secretion, and pancreatic β-cell function, rather than simple fuelling of neural activity. Thus, outcomes can be predicted by vulnerability in coping with stressful challenges, interacting with nutritional history and neuroendocrine status. Functioning of such systems may be susceptible to dietary influences on neural membrane fluidity, and vitamin-dependent cerebrovascular health, with cognitive vulnerability increasing with age.

The effect of a breakfast program on nutritional status, quality of life, and health care use among frail homebound older adults

The population of older adults is rapidly increasing, creating a need for community services that assist vulnerable older adults in maintaining independence and quality of life. Recent evidence confirms the importance of food and nutrition in reaching this objective. The Elderly Nutrition Program (ENP) is part of a system of federally funded community based programs, authorized through the Older Americans Act. ENP services include the home-delivered meals program, which targets frail homebound older adults at nutritional risk. Traditionally, ENP services provide a noon meal 5 days/week. This study evaluated the impact of expanding the home-delivered meals service to include breakfast + lunch, on the nutritional status, quality of life and health care utilization of program participants. ^ This cross-sectional study compared 2 groups. The Breakfast group (n = 167) received a home-delivered breakfast + lunch, 5 days/week. The Comparison group (n = 214) received lunch 5 days/week. Participants, recruited from 5 ENP programs, formed a geographically, racially/ethnically diverse sample. Participants ranged in age from 60–100 years, they were functionally limited, at high nutritional risk, low income, and they lived alone and had difficulty shopping or preparing food. Participant data were collected through in-home interviews and program records. A 24-hour food recall and information on participant demographics, malnutrition risk, functional status, health care use, and applicable quality of life factors were obtained. Service and cost data were collected from program administrators. ^ Breakfast group participants had greater energy/nutrient intakes (p < .05), fewer health care contacts (p < .05), and greater quality of life measured as food security (p < .05) and fewer depressive symptoms (p < .05), than comparison group participants. These benefits were achieved for $1.30/person/day. ^ The study identified links from improvements in nutritional status to enhanced quality of life to diminished health care utilization and expenditures. A model of health, loneliness, food enjoyment, food insecurity, and depression as factors contributing to quality of life for this population, was proposed and tested (p < .01). ^ The breakfast service is an inexpensive addition to traditional home-delivered meals services and can improve the lives of frail homebound older adults. Agencies should be encouraged to expand meals programs to include a breakfast service. ^

Impact of Vegetable Preparation Method and Taste-Test on Vegetable Preference for First Grade Children in the United States

How children rate vegetables may be influenced by the preparation method. The primary objective of this study was for first grade students to be involved in a cooking demonstration and to taste and rate vegetables raw and cooked. First grade children of two classes (N= 52: 18 boys and 34 girls (approximately half Hispanic) that had assented and had signed parental consent participated in the study. The degree of liking a particular vegetable was recorded by the students using a hedonic scale of five commonly eaten vegetables tasted first raw (pre-demonstration) and then cooked (post-demonstration). A food habit questionnaire was filled out by parents to evaluate their mealtime practices and beliefs about their child’s eating habits. Paired sample t-tests revealed significant differences in preferences for vegetables in their raw and cooked states. Several mealtime characteristics were significantly associated with children’s vegetable preferences. Parents who reported being satisfied with how often the family eats evening meals together were more likely to report that their child eats adequate vegetables for their health (p=0.026). Parents who stated that they were satisfied with their child’s eating habits were more likely to report that their child was trying new foods (p<.001). Cooking demonstrations by nutrition professionals may be an important strategy that can be used by parents and teachers to promote vegetable intake. It is important that nutrition professionals provide guidance to encourage consumption of vegetables for parents so that they can model the behavior of healthy food consumption to their children.

Effect of Medical Advice for Diet on Diabetes Self-Management and Glycemic Control for Haitian and African Americans with Type 2 Diabetes

Adequate care of type 2 diabetes is reflected by the individual’s adherence to dietary guidance; yet, few patients are engaged in diabetes self-care at the recommended level, regardless of race/ethnicity. Few studies on the effect of dietary medical advice on diabetes self-management (DSM) and glycemic control have been conducted on Haitian and African American adults with type 2 diabetes. These relationships were assessed in total of 254 Blacks with type 2 diabetes (Haitian Americans = 129; African Americans = 125) recruited from Miami-Dade and Broward Counties, Florida by community outreach methods. Although dietary advice received was not significantly different between the two Black ethnicities, given advice “to follow a diet” as a predictor of “using food groups” was significant for Haitian Americans, but not for African Americans. Haitian Americans who were advised to follow a diet were approximately 3 times more likely to sometimes or often use food groups (or exchange lists) in planning meals. Less than optimal glycemic control (A1C > 7.2) was inversely related to DSM for African Americans; but the relationship was not significant for Haitian Americans. A one unit increase in DSM score decreased the odds ratio point estimate of having less than optimal glycemic control (A1C > 7.2%) by a factor of 0.94 in African Americans. These results suggest that medical advice for diet plans may not be communicated effectively for DSM for some races/ethnicities. Research aimed at uncovering the enablers and barriers of diet management specific to Black ethnicities with type 2 diabetes is recommended.

Consumer Behaviour towards Organic Ready-to-Eat Meals: A Case of Quality Innovation

This paper reviews literature on alternative convenience food choices and analyses the findings from consumer behaviour and manufacturing/retailing perspective. As consumers’ demand for easy prepared and healthier food products has gradually increased, so has the related research activity. This address provides a synopsis of 60 relevant peer-review publications based on an online research carried out using related to organic ready-to-eat meals search terms. An overview of topic’s most important outcomes is presented, compared and evaluated. Results reveal positive attitudes, increased interest and willingness to purchase such products. Research gaps are identified in the field of personal and social norms as well as in the regulation and seeking information process. Policy making implications and recommendations are also discussed in conjunction with future research opportunities

Evaluation of processed groundnut (Arachis hypogaea) cake meals in the feeding of Clariid catfish, Clarias gariepinus, fingerlings

Groundnut cake (GNC) meal is an important source of dietary protein for domestic animals with a cost advantage over the conventional animal protein sources used in aquaculture feed production. It would be useful to evaluate the effects of GNC processing methods on the density and nutritional values of processed GNC meals. The use of processed GNC meals in the diets of Clarias gariepinus fingerlings was evaluated. Seven iso-proteic and iso-caloric diets were formulated, replacing fish meal with roasted and boiled GNC meals, each at three inclusion levels of 30%, 35%, and 40%. Diet I is 100% fishmeal, Diet II is 30% roasted GNC meal, Diet III is 35% roasted GNC meal, Diet IV is 40% roasted GNC meal, Diet V is 30% boiled GNC meal, Diet VI is 35% boiled GNC meal and Diet VII is 40% boiled GNC meal. Results showed that the crude protein content of GNC meals was 40.5% and 40.8% in boiled and roasted GNC meals respectively; the lower protein content for processed GNC meals might be due to heat denaturation of the seed protein, with boiled GNC meal being more adversely affected. The mean weight gain of fingerlings fed roasted GNC meals ranged between 5.29 – 5.64 while for boiled GNC meals, it was between 4.60 – 5.22. Generally, fish performed better when fed diets containing roasted GNC meals, than boiled GNC meals, and compared favorably with fish fed fish meal based diet. Body mass increase, total feed increase, protein efficiency ratio and specific growth rate by C. gariepinus fingerlings in all diets, showed no significant differences, suggesting that processed GNC meals could partially replace diets for C. gariepinus fingerlings without adverse consequences. This study showed that processed GNC meals could partially replace fish meal up to 30% without significantly influencing fingerling growth and health. It is recommended that the use of fish meal as the main basal ingredient for fingerlings could be discontinued, since GNC meal was a cheaper alternative, and could replace fish meal up to 35%, without any significant adverse effects on the fingerling performance. KEYWORDS: Clarias gariepinus, Fingerlings, Groundnut cake meal, Nutrient utilization, Performance.

build a healthy meal :10 tips for healthy meals

A healthy meal starts with more vegetables and fruits and smaller portions of protein and grains. Think about how you can adjust the portions on your plate to get more of what you need without too many calories. And don’t forget dairy—make it the beverage with your meal or add fat-free or low-fat dairy products to your plate.

Essential – Mineral Balance on Growing Male Cattle

An experiment was designed to study the effect of unconventional protein source on the essential minerals balances of growing cattle.  The experiment had been conducted by experimental method with Completely Randomized Block Design, on twelve growing male cattle of Ongole Grade.  Based on the body weight, the animal trial was separated to three blocks, as the replication.  The tested treatment was four kind of protein sources in the ration (R):  R1 = kapok – seeds cakes; R2 = lamtoro – leave meals; R3 = cacao – pod meals and R4 = goat’s faeces.  The compose of ration was 50 percent of Elephant grass and 50 percent of concentrate (DM basis).  The measured variables were: the essential mineral balances i.e. Calcium, Phosphorus, Sodium, Potasium, Chlorine, Magnesium, Sulphur and Nitrogen.  The balance – trial was conducted by the total collection method.  The data was analyzed by the analysis of variance, and that of the interaction (Synergistic and antagonistic) by the Regression Analysis.  The result indicated that the total of essential mineral balance of each protein source or each ration on growing cattle of Ongole Grade is:  Cacao – pod meals = 116.09 g/day; Goat’s faeces = 111.89 g/day; lamtoro – leave meal = 84.64 g/day and Kapok – seed cake = 78.55 g/day.  These phenomena shown that all of the animal trial was in normal growth.  The strong synergistic interaction was reached by Ca « P (P <0.01; R2 = 0.92 – 0.98) while the weak interaction by Na « Cl (P > 0.05; R2 = 0.03 – 0.05).  Among the five couples of mineral elements of the antagonistic interaction the strong interaction was N ® S (P < 0.01; R2 = 0.70 – 0.75), while the weak interaction was Na ® P (P > 0.05; R2 = 0.08).  Based on all the variables measured, the experiment is concluded that: (1) all of the unconventional protein sources are able to improve the quality of the ration, indicated by the positive essential mineral balance on growing cattle of Ongole grade; (2) based on the total essential mineral balance, the most suitable protein source for growing cattle is cacao – pod meals; (3) the strong synergistic interaction was reached by Ca <----> P, while the antagonistic interaction was N ----> S.  (Animal Production 6(2): 101-109 (2004) Key Words: mineral, protein source, Ongole, cattle