Preparation and characterization of mesoporous Ni/Zr-laponite for the catalytic deoxygenation of vegetable oils into liquid hydrocarbons

The deoxygenation of vegetable oils was studied over a Ni/Zr-laponite catalyst in various nickel loading composition. Stearic acid has been used as a model compounds. The liquid and gas products were analyzed using gas chromatograph equipped with thermal conductivity detector and flame ionization detector. From product distribution it was determined the effect of catalyst composition on reaction conditions

'Why don't you try it again?' A comparison of parent led, home based interventions aimed at increasing children's consumption of a disliked vegetable

Previous research suggests that the use of modelling and non-food rewards may be effective at increasing tasting, and consequential liking and acceptance, of a previously disliked food. Although successful school-based interventions have been developed, there is a lack of research into home-based interventions using these methods. This study aimed to develop and investigate the efficacy of a parent led home-based intervention for increasing children's acceptance of a disliked vegetable. A total of 115 children aged 2-4 years were allocated to one of four intervention groups or to a no-treatment control. The four intervention conditions were: repeated exposure; modelling and repeated exposure; rewards and repeated exposure; or modelling, rewards and repeated exposure. Children in all of the intervention conditions were exposed by a parent to daily offerings of a disliked vegetable for 14 days. Liking and consumption of the vegetable were measured pre and post-intervention. Significant increases in post-intervention consumption were seen in the modelling, rewards and repeated exposure condition and the rewards and repeated exposure condition, compared to the control group. Significant post-intervention differences in liking were also found between the experimental groups. Liking was highest (>60%) in the modelling, rewards and repeated exposure group and the rewards and repeated exposure group, intermediate (>26%) in the modelling and repeated exposure and repeated exposure groups, and lowest in the control group (10%). Parent led interventions based around modelling and offering incentives may present cost efficient ways to increase children's vegetable consumption.

DML and RusDML – Virtual Library Initiatives for Covering All Mathematics Electronically

With the rapidly growing activities in electronic publishing ideas came up to install global repositories which deal with three mainstreams in this enterprise: storing the electronic material currently available, pursuing projects to solve the archiving problem for this material with the ambition to preserve the content in readable form for future generations, and to capture the printed literature in digital versions providing good access and search facilities for the readers. Long-term availability of published research articles in mathematics and easy access to them is a strong need for researchers working with mathematics. Hence in this domain some pioneering projects have been established addressing the above mentioned problems.

Weierstrass Points with First Non-Gap Four on a Double Covering of a Hyperelliptic Curve

2000 Mathematics Subject Classification: Primary 14H55; Secondary 14H30, 14H40, 20M14.

Corrigendum for "Weierstrass Points with first Non-Gap four on a Double Covering of a Hyperelliptic Curve"

In the proof of Lemma 3.1 in [1] we need to show that we may take the two points p and q with p ≠ q such that p+q+(b-2)g21(C′)∼2(q1+… +qb-1) where q1,…,qb-1 are points of C′, but in the paper [1] we did not show that p ≠ q. Moreover, we hadn't been able to prove this using the method of our paper [1]. So we must add some more assumption to Lemma 3.1 and rewrite the statements of our paper after Lemma 3.1. The following is the correct version of Lemma 3.1 in [1] with its proof.

Weierstrass Points with First Non-Gap Four on a Double Covering of a Hyperelliptic Curve II

2000 Mathematics Subject Classification: Primary 14H55; Secondary 14H30, 14J26.

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.