Preparation of prawn pickle and its storage characteristics

Prawn pickle was produced using smaller variety of prawn. Vinegar and salt was used to preserve the prawn muscle against spoilage. Different spices were used to get desired attractive flavour. Benzoic acid to the extent of 200 ppm was used as preservative. Several trials were carried out using different amounts of spices and different methods of preparation. After each trial the sample was subjected to sensory evaluation by judges consisting of five members who had previous experience of acting as panel members. Several trials were carried out to arrive at a final recipe as judged best by the taste panel. Utilizing this final recipe, a product was prepared and subjected to biochemical, bacteriological and organoleptic evaluation and found to be quite acceptable after seven months of storage in glass jar at ambient temperature. The product was subjected to large scale consumer acceptance trial involving 140 consumers, 42% of them ranked it excellent, 41% rated very good, 12% rated good while 5% of the consumers rated it as average.

Production and quality assessment of fish pickles from mola (Amblypharyngodon mola) fish

Fish pickles (with olive and tamarind) were prepared from mola fish (Amblypharyngodon mola) and their nutritional and food quality were assessed. The quality of the pickle prepared with olive was excellent and the pickle prepared with tamarind was found good. Moisture content of the two pickle products were 43.85% (with tamarind) and 50.89% (with olive). The protein and lipid contents of tamarind added pickle were 19.13 and 35.64% respectively; pickle with olive contained less protein (13.16%) compared to tamarind added mola pickle. Lipid contents were almost same in both cases. Ash content of two pickles was also found similar (1.00%). The quality of mola pickles stored either in cool condition (4°C) with vinegar or at room temperature with Na-benzoate were found good for consumption up to 90 days of storage. All of the fish pickles preserved under different condition were found in acceptable condition up to 240 days storage and pickle with vinegar stored at 4°C was found good for consumption at the end of 240 days.

Development and shelf life evaluation of Tilapia (Orechromis spp.) marinades

Tilapia (Oreochromis spp.) consumption is limited due to its strong muddy odour and the difficulty of processing. In addition, consumption of tilapia is minimal in urban areas because of the low availability. There are no processed market products of tilapia available in Sri Lanka. Therefore, this study was designed to develop a new marinade for tilapia and to evaluate the shelf life of the product. Twelve different treatments of varying amounts of vinegar, salt, chili powder, white pepper and garlic powder were applied to filleted tilapia, and three best treatment combinations were selected using a sensory evaluation test. Processed tilapia was stored in the freezer at -4°C. Treated samples were subjected to evaluation of sensory profile: taste, odour, colour, texture and overall acceptability. Analysis of the shelf life was carried out by using the total plate count, faecal coliform test, acidity and pH at weekly intervals. Results revealed that the third treatment (vinegar 75 ml, salt 5 g, chili powder 5 g, white pepper 5 g and garlic powder 5 g) was best in terms of colour, texture, odour, taste and the overall acceptability according to the estimated medians (6, 6, 6 and 6.33 respectively). There was no significant difference between the first and the third treatment in terms of odour and overall acceptability. There was no significant difference between the three vacuum packed treatments for acidity and pH. Acidity and pH of the three treatments were at an acceptable level, which was below pH 5.3 and above 1.95% acidity. Average bacterial count was 10 colonies and 1.33x10 super(6) colonies respectively in vacuum packed treatments and bottled samples after one week. The acceptable level of bacterial colonies is 1.00x10 super(5). Vacuum packed treatments showed a one month shelf life. In conclusion, marinades can be developed from tilapia with a pleasant taste and acceptable texture.

不同加工方法红参中精氨酸双糖苷的电喷雾质谱研究

Four different methods were used to process fresh ginseng into red ginseng in this paper. The contents of AFG in these red ginseng were determined by ESI-MS. The results show that the indirect steaming method plays an important role in increasing the AFG content, while soakage in vinegar alone has no effect on it.

不同加工方法对人参皂苷转化的影响

Five different processed methods for ginseng were used transferred ginsenosides with large molecule mass into low polar ginsenosides.The contents of low polar ginsenosides in these ginseng products were determined by ESI-MS.The results show that the high pressure steaming method make for increasing the concent of low polar ginsenosides,while soakage in vinegar is not good comparing with it.

In conclusion

This paper will consider ‘the purpose and relevance, process and method, audience and effect of contemporary architectural research in Ireland’ through the lens of one ongoing project, first presented in the paper ‘Vinegar and Chips, Concrete and Linen’ at AIARG Conference in 2012.
The paper however will not reopen the subject of last year’s paper; rather it will deliver the conclusion that the author failed to deliver within the given time. The paper will thus cover ‘a discussion of the contexts of this research i.e. academic, practice-based, craft and commercial’, placing particular emphasis on how these contexts relate to one another and more particularly ‘architectural research’. It will briefly relate the academic discussions that have evolved from the work (digital crafting; feminist forms of practice and technology; design methodology), but will chiefly focus on the meaning and purpose of research; the development of a practice based research methodology; the myth, mist and missed opportunities of peer review and dissemination (including the disclosure of intellectual property); and the significance of funding.

Tecnologia vinagreira: desenvolvimento de novos produtos vinagreiros na ESAS

O vinagre é obtido por dupla fermentação alcoólica e acética de substâncias de origem agrícola, possuindo cada tipo um flavour particular, função dos substratos e tecnologia usados, mantendo gosto sui generis ácido. A sua aptidão tecnológica viabiliza o fabrico de múltiplos produtos, macerando especiarias, plantas, etc, conduzindo ao enriquecimento da matriz, cujo perfil químico ganha complexidade e novas características sensoriais/funcionais. A picklagem fresh pack é um processo alternativo de conservação em vinagre, sem fermentação. Com vinagres de fermentação submergida, desenvolveram-se na ESAS (2009-2013), dois vinagres e um vinagrete com adições e um pickles de frutos doces, articulando ensaios tecnológicos, laboratoriais e sensoriais. Concebidos como produtos gourmet, pretendeu-se oferecer inovação e conveniência. Além do longo tempo de vida de prateleira, evidencia-se: 1) no vinagre de vinho branco com mirtilo –a mais-valia de preservar o fruto inteiro, por efeito de picklagem; 2) no vinagre agridoce, de vinho tinto Touriga Nacional com mel e especiarias –uma tónica agridoce equilibrada e actual; 3) no vinagrete de laranja aromatizado –a complexidade aromática aliada à sensação de frescura na boca; 4) no pickles fresh pack de pera-abacaxi agridoce –novidade e dupla utilização: consumida a fruta, a infusão utiliza-se como vinagre de mesa (aptidão incomum em pickles).---Vinegar is obtained by double fermentation alcoholic and acetic of substances from agricultural origin, each type having one particular flavor, due to the technology and the substrates used, while maintaining sui generis acid taste. Its technological aptitude enables the manufacture of multiple products, macerating spices, plants, leading to the enrichment of the matrix whose chemical profile becomes increasingly complex with new sensory/functional characteristics. The fresh pack process is an alternative process of pickling, without fermentation. With submerged fermentation vinegar, two vinegars and a vinaigrette with additions and pickled sweet fruits were developed in ESAS (2009-2013), articulating technological, laboratory and sensory tests. Designed as gourmet products, intended to provide innovation and convenience. In addition to the long shelf life, stands out: 1) in white wine vinegar with blueberries – the added value of preserving the whole fruit by pickling effect, 2) in bittersweet red wine vinegar, Touriga Nacional with honey and spices – the sweet and sour taste, balanced and fashionable; 3) in flavored orange vinaigrette – the aromatic complexity coupled with the fresh sensation in the mouth, 4) in the fresh pack sweet and sour pickles with pear-pineapple – the innovation and dual-use: consumed the fruit, infusion is used as table vinegar (unusual application for pickles).

Biocompatibilidade de resinas acrílicas para base e reembasamento de próteses após períodos de imersão em soluções desinfetantes: análise do metabolismo celular

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

COMTEMP: Financing expansion through private equity?

COMTEMP – Companhia de Temperos, Lda. is a Portuguese company that produces vinegars (e.g. CRISTAL vinegars), sauces and condiments. This case study aims to analyze its attractiveness to receive a venture capital investment. The main covered topics are arranged into the following sections: foundation, company, industry, competition, industrial kitchen opportunity, financial strategy and decision.

Second Welland Canal - Book 1, Survey Map 10 - St. Catharines

Survey map of the Second Welland Canal created by the Welland Canal Company along the western edge of the Town of St. Catharines. Although not labelled, the Second Welland Canal can be seen running through the map along with its tow path, which is located on the southwestern edge of the waterway. The surveyors' measurements and notes can be seen in red and black ink and pencil. Local area landmarks are identified and include streets and roads (ex. Ontario Street and Road to Hamilton), Artesian Mineral Well, Dr. Mack's Artesian Well, Stephenson House Mineral Well and Gas Works, New Brewery, Old Brewery, Welland House Mineral Well, L. Shickluna's Shipyard, Vinegar Manufactory, Merritt's Covered Race, Mitchels Wharf, Sail Loft, an office, a tavern, two barns, a boathouse, a structure belonging to T. Nihan (or P. Nihen), and some store houses. Properties and property owners of note are: Concession 6 Lot 20, William H. Merritt, E. S. Adams, William Chace, Jacob Hainer, J. Taylor, and J. P. Merritt.

Effects of different disinfection treatments on the natural microbiota of lettuce

In this study, water and eight sanitizing solutions (vinegar at 6, 25, and 50%; acetic acid at 2 and 4%; peracetic acid at 80 ppm, sodium hypochlorite at 200 ppm, and sodium dichloroisocyanurate at 200 ppm) were compared in terms of their effectiveness against the natural microbiota of lettuce. All of the samples were kept in contact with the sanitizing solutions for 15 min, and the effectiveness of a sanitizing agent was evaluated on the basis of the number of decimal reductions of the total aerobic mesophilic count, the mold and yeast count, the total coliform count, and the Escherichia coli count. The average initial levels of these organisms in the samples were 6.94 log(10) CFU/g for aerobic mesophilic microorganisms, 5.62 log(10) CFU/g for molds and yeasts, and 3.25 log(10) CFU/g for total coliforms. of 10 samples analyzed, only 4 contained E. coli, and the average initial level of this microorganism in these 4 samples was 1.64 log(10) CFU/g. Salmonella was not detected in any of the samples tested. The decimal reductions of the populations of aerobic mesophilic microorganisms, molds and yeasts, total coliforms, and E. coli were 0.78, 0.87, 0.82, and >0.14 log(10) CFU/g, respectively, in water; 2.89, >3.41, >2.21, and >0.26 log(10) CFU/g, respectively, in 50% vinegar; 2.42, >3.20, >1.99, and >0.26 log(10) CFU/g, respectively, in 25% vinegar; 1.83, 2.57, 1.58, and >0.26 log(10) CFU/g, respectively, in 6% vinegar; 3.91, >3.58, >2.25, and >0.26 log(10) CFU/g, respectively, in 4% acetic acid; 3.37, >3.53, >2.25, and >0.26 log(10) CFU/g, respectively, in 2% acetic acid; 1.85, 2,32, 1.44, and >0.20 log(10) CFU/g, respectively, in 80 ppm of peracetic acid; 2.63, 2.75, 1.91, and >0.26 log(10) CFU/g, respectively, in 200 ppm of sodium hypochlorite; and 3.23, >3.08, >1.95, and >0.26 log(10) CFU/g, respectively, in 200 ppm of sodium dichloroisocyanurate. Statistical analysis of the results showed that the effectiveness levels for all of the sanitizing agents tested were equivalent to or higher than that for sodium hypochlorite at 200 ppm.

Antimicrobial potential of medicaments used in healing process in dogs' teeth with apical periodontitis

Estudou-se a influência de diferentes irrigantes no potencial antimicrobiano da pasta de hidróxido de cálcio em dentes de cães com periodontite apical. 48 pré-molares de cães adultos tiveram suas câmaras coronárias abertas e expostas à cavidade bucal por 6 meses. Os canais radiculares foram preparados, irrigados e medicados com diferentes substâncias, de acordo com os seguintes grupos: 1) 2,5% NaOCl + CHP; 2) 2% CHX + CHP; 3) vinagre + CHP; 4) vinagre + vinagre. No grupo 4, a solução irrigante e a medicação intracanal utilizada foi o vinagre. Neste grupo, a cada 7 dias, a solução era renovada. Cada amostra foi coletada, mantendo-se o cone de papel esterilizado em posição por 1 min, e a seguir transportado e imerso em 7 mL de Letheen broth, seguido de incubação a 37ºC por 48 h. O crescimento microbiano foi analisado por dois métodos, turbidade do meio de cultura e subcultura em meio nutritivo específico (brain heart infusion). Os resultados mostraram que em todos os grupos experimentais houve crescimento microbiano após 21 dias, em diferentes percentagens: grupo 1 - 30%; grupo 2 - 30%; grupo 3 - 40%; grupo 4 - 60%. Todos os materiais testados apresentaram potencial antimicrobiano. Entretanto, o processo de cura favorecido pela pasta de hidróxido de cálcio não pode ser esquecido, uma vez que muitos estudos já demonstraram sua ação antimicrobiana.

Evaluation of pH, available chlorine content, and antibacterial activity of endodontic irrigants and their combinations against Enterococcus faecalis

Objectives. The objectives of this study were to evaluate pH, available chlorine content, and antibacterial activity of endodontic irrigants and their combinations.Study design. The pH and chlorine content of sodium hypochlorite (NaOCl) were analyzed pure and in combination with 10% citric acid (CA) and apple vinegar (AV). The antibacterial effect of the following solutions was measured by direct contact test against Enterococcus faecalis: 2.5% NaOCl, 2.5% NaOCl + 10% CA (7:3), 2.5% NaOCl + AV (5:5), 10% CA, and AV. Sterile saline was used as control. The colony-forming units were determined by serial decimal dilutions.Results. The combination of 2.5% NaOCl with CA or AV lowered the pH and the chlorine content. NaOCl, alone or in combination was able to eliminate E. faecalis in 30 seconds, and CA, after 10 minutes. AV promoted reduction (32.2%) after 10 minutes.Conclusions. NaOCl with acidic solutions lowered the pH and the chlorine content, but did not alter its antibacterial effect. (Oral Surg Oral Med Oral Pathol Oral Radiol Endod 2011; 112:132-135)

Antibacterial efficacy of endodontic irrigating solutions and their combinations in root canals contaminated with Enterococcus faecalis

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

The influence of vinegars on exposure of dentinal tubules: a SEM evaluation.

Dentin hypersensitivity is a common painful condition observed in clinics. Dietary habits have been much associated with its development and persistence during and following periodontal treatment. The aim of this in vitro study was to evaluate the influence of vinegars on the removal of smear layer and exposure of dentinal tubules. Extracted human teeth were submitted to manual scaling with Gracey curettes in order to remove the cementum as well as to form a smear layer. Dentin samples with 3 mm(2) were obtained and distributed into six experimental groups: one control and five types of vinegars (alcohol, apple, rice, white wine and balsamic). Each group included two methods of vinegar application: topical and friction. After routine preparation for SEM analysis, photomicrographs were assessed by a calibrated and blind examiner using an appropriate index system. Kruskal-Wallis test indicated a significant influence of vinegars on smear layer removal. There was a statistically significant difference between groups treated with apple, white and rice vinegars and the control group (p < 0.05). Nevertheless, Mann-Whitney test indicated that removal of smear layer did not vary with the method of application (topical versus friction) for any of the tested substances. We can conclude that the contact of vinegar may remove smear layer and expose dentinal tubules, regardless of the type of application. However, balsamic vinegar was associated with less removal of smear layer after both methods of application.