Geochemistry and mineralogy of interstitial waters and clays in sediments of ODP Leg 180 sites

Oxygen and strontium isotopes and Rb and Ba were determined in interstitial water (IW) collected from Sites 1109, 1115, and 1118 drilled on the Woodlark Rise during Ocean Drilling Program Leg 180. The trace element and mineralogical composition of the clay fraction of sediments isolated from the squeeze cakes corresponding to IW samples from Site 1109 was also determined.

Major, trace and rare earth element concentrations of sediments from ODP Leg 207 sites

The Cretaceous and Paleogene sediments recovered during Ocean Drilling Program Leg 207 can be divided into three broad modes of deposition: synrift clastics (lithologic Unit V), organic matter-rich, laminated black shales (Unit IV), and open-marine chalk and calcareous claystones (Units III-I). The aim of this study is to provide a quantitative geochemical characterization of sediments representing these five lithologic units. For this work we used the residues (squeeze cakes) obtained from pore water sampling. Samples were analyzed for bulk parameters (total inorganic carbon, total organic carbon, and S) and by X-ray fluorescence for major (Si, Ti, Al, Fe, Mn, Mg, Ca, Na, K, and P) and selected minor (As, Ba, Co, Cr, Cu, Mo, Ni, Pb, Rb, Sr, U, V, Y, Zn, and Zr) elements. Inductively coupled plasma-mass spectrometry analyses for rare earth elements (REEs) were performed on acid digestions of the squeeze cake samples from Site 1258. The major element composition is governed by the mixture of a terrigenous detrital component of roughly average shale (AS) composition with biogenous carbonate and silica. The composition of the terrigenous detritus is close to AS in Units II-IV. For Unit I, a more weathered terrigenous source is suggested. Carbonate contents reach >60 wt% on average in chalks and calcareous claystones of Units II-IV. The SiO2 contribution in excess of the normal terrigenous-detrital background indicates the presence of biogenous silica, with highest amounts in Units II and III. The contents of coarse-grained material (quartz) are enhanced in Unit V, where Ti and Zr contents are also high. This indicates a high-energy depositional environment. REE patterns are generally similar to AS. A more pronounced negative Ce anomaly in Unit IV may indicate low-oxygen conditions in the water column. The Cretaceous black shales of Unit IV are clearly enriched in redox-sensitive and stable sulfide-forming elements (Mo, V, Zn, and As). High phosphate contents point toward enhanced nutrient supply and high bioproductivity. Ba/Al ratios are rather high throughout Unit IV despite the absence of sulfate in the pore water, indicating elevated primary production. Manganese contents are extremely low for most of the interval studied. Such an Mn depletion is only possible in an environment where Mn was mobilized and transported into an expanded oxygen minimum zone ("open system"). The sulfur contents show a complete sulfidation of the reactive iron of Unit IV and a significant excess of sulfur relative to that of iron, which indicates that part of the sulfur was incorporated into organic matter. We suppose extreme paleoenvironmental conditions during black shale deposition: high bioproductivity like in recent coastal upwelling settings together with severe oxygen depletion if not presence of hydrogen sulfide in the water column.

A promoção dos bons hábitos alimentares nos alunos do 1.º e do 2.º ciclo do ensino básico

Relatório de estágio apresentado para a obtenção do grau de mestre em Ensino do 1º e do 2º ciclo do ensino básico

Caracterização da farinha e do amido isolado da semente de jaca e comportamento reológico de dispersões de amido

O amido é um ingrediente com grande versatilidade de aplicação, e as sementes de jaca, fruto bem difundido, porém pouco aproveitado no Brasil, contêm uma quantidade considerável de amido, sendo ainda fonte de ferro e proteínas. Dessa maneira, os objetivos desse projeto foram a obtenção da farinha de sementes de jaca das variedades mole e dura, a extração do amido utilizando diferentes solventes, e a caracterização de suas propriedades físico-químicas, estruturais e funcionais, bem como a caracterização reológica de dispersões/géis de amido em cisalhamento estacionário e oscilatório. A extração alcalina do amido, além de reduzir significativamente o conteúdo de lipídeos e proteínas, deixando o amido mais puro, promoveu um aumento no teor de amilose e influenciou diretamente as características de inchamento e solubilidade, que apresentaram aumento significativo a partir da temperatura de 70 °C. O aumento da temperatura ocasionou aumento no poder de inchamento e solubilidade, que foi mais pronunciado para a variedade dura, porém esses valores ainda foram considerados baixos (< 17%). Os amidos de sementes de jaca apresentaram grânulos lisos, arredondados e em forma de sino, com formato mais truncado para o amido extraído com hidróxido de sódio. O diâmetro médio dos grânulos de amido foi menor para a extração alcalina, mas sempre com comportamento monomodal. Foi observado um padrão de difração de Raios-X do tipo A para todas as amostras estudadas, e o índice de cristalinidade foi maior para os amidos de sementes de jaca dura, com uma redução estimada em 70% para os amidos obtidos por extração alcalina. A temperatura de gelatinização dos amidos de semente de jaca foi considerada alta (70-100 °C). Os amidos de sementes de jaca dura obtidos na extração com água apresentaram maiores valores de viscosidade de pico e de Breakdown, que representa menor resistência mecânica. A extração com solução de NaOH 0,1 M aumentou a tendência a retrogradação de ~36% (extração aquosa) para 64% e 45% dos amidos de sementes de jaca das variedades mole e dura, respectivamente. Todas as amostras apresentaram comportamento pseudoplástico (n < 1) nas concentrações e temperaturas estudadas, e as dispersões e/ou géis de amido obtidos pela extração alcalina com NaOH apresentaram menor tixotropia e maiores valores de viscosidade. Os modelos Lei da Potência e Herschel Bulkley apresentaram ótimos ajustes aos pontos experimentais (R² ~0,998) para as amostras com 2 e 6 % de amido, respectivamente, porém para a concentração de 5%, o melhor modelo foi função da variedade do fruto usado na obtenção do amido. A dependência das propriedades reológicas com a temperatura foi analisada pela equação de Arrhenius e a energia de ativação foi baixa (15-25 kJ/mol). Quanto ao comportamento viscoelástico, as amostras com 5 e 6% de amido apresentaram comportamento de gel fraco e o aumento da concentração desse polissacarídeo produziu um aumento na elasticidade do material. Os módulos de armazenamento (G\') associados à elasticidade do gel de amido aumentaram durante o seu resfriamento nos ensaios de varredura de temperatura, o que pode ser relacionado à recristalização da amilose durante esse processo e mantiveram-se praticamente constantes no aquecimento isotérmico a 80 °C, sugerindo boa estabilidade térmica do gel. A farinha isolada da semente de jaca pode ser considerada fonte de fibras e apresentou elevados teores de proteínas (~14-16%) e ferro (~85-150 mg/kg). A distribuição do tamanho de partículas da farinha apresentou comportamento bimodal, com grânulos arredondados, presença de fibras e uma matriz proteica envolvendo os grânulos de amido. As propriedades de pasta revelaram maior pico de viscosidade para a farinha de semente de jaca mole. As características encontradas sugerem que os amidos de semente de jaca poderiam ser aplicados na produção de filmes biodegradáveis, e a farinha da semente de jaca poderia ser utilizada em substituição parcial à farinha convencional na fabricação de bolos e biscoitos.

A promoção dos bons hábitos alimentares nos alunos do 1.º e do 2.º ciclo do ensino básico

Relatório de estágio apresentado para a obtenção do grau de mestre em Ensino do 1º e do 2º ciclo do ensino básico

Manchester, Mich. residences and businesses, ca. 1874

Left to right: Res. of Geo. W. Hoy, Manchester, Mich.; Res. of G.R. Palmer, Manchester, Mich.; Res. of J.D. Van Duyn, Exchange St. Mich.; Res. of W.H. Pottle, Exchange Place, Manchester, Mich., cash dealer in dry goods, small wares, gents furnishing goods &c.; Res. & brick yard of Wm S. Carr, Manchester, Mich.; C.Lehn, dealer in groceries, provisions, notions &c., Manchester, Mich.; Wm. Kirchgesser, prop'r of Manchester City Bakery & wholesale & retail dealer in crackers, fine ornamental cakes, confectionery &c., Manchester, Mich.; Store & Res., Bridgewater Station, by Henry Guthardt & Sons. Publication information: Chicago, Ill. : Everts & Stewart, 1874.

Victory Memorial cook book.

Includes household hints; recipes for Spanish, English, Italian dishes; some recipes include wine or liquor as an ingredient. Sample recipes: Cream asparagus soup; Bocados de reina (Food for a queen); Currant pasties, old fashioned "scalby cakes"; Montauk sandwiches.

The Ephraim cook book /

Includes household hints; recipes for Moravian, Mexican, Chinese, Hungarian, French, English, Irish, German, Danish dishes; some recipes include wine or liquor as an ingredient. Sample recipes: Lude fisk (dried cod in lye), Chicken stewed with sour cream, Apple butter "Pennsylvania", Moravian sugar cakes.

The old South cook book : the best recipes of the best cooks in Montgomery.

Includes English and Italian recipes; some recipes include wine or liquor as an ingredient. Sample recipes: Stuffed oysters, Almond drop cakes, Ravioli.

The American cottage cookery-book, or, Housekeeping made easy, pleasant and economical in all its departments : the result of many years' practical experience and observation, and designed as a reliable aid to those who study economy of time and materials /

Includes sections on food preparation, cooking for the sick, and household hints; some recipes include wine or liquor as an ingredient. Sample recipes: Alamode beef, Cold slaw, Little plum cakes that will keep a year, Currant jelly.

Neues Kochbuch für die deutsch-amerikanische Küche : zuverlässige und geprüfte Rezepte zur Bereitung der verschiedenen Speisen und Getränke von Backwerk, Eingemachtem u.s.w. : nach den besten dutschen und amerikanischen Koch Büchern bearbeitet, hauptsächlich nach den ausgezeichnete Kochbuch /

Recipes taken from several cookbooks, including books by Henriette Davidis and Henriette Löffler.

The new Columbian White House cookery : containing toilet, medical, and cooking receipts, comprehending economical and practical information pertaining to the successful management of the home /

Includes samples of menus; household hints; some recipes include wine or liquor as an ingredient. Sample recipes: Chicken cream soup, Eels a la tartare, Lemon brandy (for cakes and puddings), Spiced nutmeg melon.

The works of Douglas Jerrold.

I. Introductory memoir. St. Giles and St. James. Punch's letters to his son.--II. The story of a feather. Cakes and ale.--III. Mrs. Caudle's curtain lectures. Men of character. Punch's complete letter writer.--IV. A man made of money. Sketches of the English. The chronicles of Clovernook. The sick giant and the doctor dwarf.

Nellie's housekeeping /

Hard at work -- A talk with papa -- Nellie a housekeeper -- A courtship -- White mice -- The gray mice -- The black cat -- Daisy's sacrifice -- Makig ginger-cakes -- Fresh troubles -- A night of it -- An alarm -- Last of the sunbeams.

Gelatinization of starch in mixed sugar systems

Sugars affect the gelatinization of starch, with the effect varying significantly between sugars. Since many food products contain a mixture of sugar sources, it is important to understand how their mixtures affect starch gelatinization. In a Rapid Visco Analyser study of maize starch gelatinization, changing proportions in binary mixtures of refined sugars saw a largely proportionate change in starch gelatinization properties. However, binary mixture of pure sugars and honey, or a model honey system (the main sugars in honey) and honey responded differently. Generally, replacing 25% or 50% of the refined sugar or model honey system with honey gave a large change in starch gelatinization properties, while further increases in honey level had little further effect. Differences between honey and buffered model honey system (either gluconic acid, or a mixture of citric acid and di-sodium phosphate) showed the sensitivity of starch gelatinization to the composition of the nonsaccharide component. (c) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.