Mary Louise Tea Room, in the Barker Brothers Department Store in downtown Los Angeles, California

Halftone photographic postcard showing the Mary Louise Tea Room, in the Barker Brothers Department Store in downtown Los Angeles, California. The tea room was run by Dolla Harris, sister of C. C. Chapman.

Registration of a Birth - Edith Louise Cowan

A birth registration for Edith Louise Cowan. The birth is dated as August 24, 1885, and the date of issue for the certificate is November 8, 1927. Place of birth, Thorold. County of Welland.

Indenture between Archibald McLachlan and Nicol Kingsmill to Florence Louise Thomson

Indenture of assignment of mortgage between Archibald McLachlan of St. Thomas and Nicol Kingsmill of Toronto executors under the Last Will and Testament of Lavinia Day Thomson, late of Glencairn in Niagara Township to Florence Louise Thomson of Toronto. This is in regard to Lots 113, 114 and 115 in the Township of Niagara. This was registered in the Township of Niagara on Jan. 28, 1888 – instrument no. 2342 and instrument no. 2344, Apr. 5, 1887.

Una visión en busca de la poética de Louise Bourgeois

Tesis (Maestría en Artes con Acentuación en Artes Visuales) UANL, 2010.

Les pratiques d’écriture et de sociabilité de Louise d’Épinay à la lumière de ses contributions à la Correspondance littéraire et de ses lettres à Ferdinando Galiani (1755-1783)

Thèse réalisée en cotutelle avec l'Université Paris IV-Sorbonne.

Louise Bourgeois dans le réseau de ses interprétations

Pour respecter les droits d’auteur, la version électronique de ce mémoire a été dépouillée de ses documents visuels et audio-visuels. La version intégrale du mémoire a été déposée au Service de la gestion des documents et des archives de l'Université de Montréal

Bioart et bioéthique. Compte-rendu de Bioart : transformations du vivant, sous la direction d’Ernestine Daubner et Louise Poissant

Compte-rendu / Review

Characterization of the phytochemicals and antioxidant properties of extracts from Teaw (Cratoxylum formosum Dyer)

The leaves of the Thai vegetable, Teaw (Cratoxylum formosum Dyer) were extracted with ethanol to provide an extract that had antioxidant properties. The composition of the extract was studied by high-performance liquid chromatography with a diode array detector, and by electrospray ionization mass spectrometry. The main antioxidant component (peak 1) was chlorogenic acid, which was present at 60% of the extract. Three minor components were present at 7%, 3% and 2%, and other components that were present at lower concentrations were also observed. Treatment of the Teaw extract with 2,2-diphenyl-1-picrylhydrazyl radical (DPPH center dot) caused a similar reduction in peak area of 55.2-58.1% for chlorogenic acid and the three minor components, indicating that these components had common structural features. Component 2 was identified as dicaffeoylquinic acid, and compounds 3 and 4 were identified as ferulic acid derivatives. The radical-scavenging activity of the Teaw extract was compared with alpha-tocopherol, BHT and chlorogenic acid, using the DPPH center dot and 2,2'-azinobis (3-ethylbenzothialozinesulfonic acid) radical cation (ABTS(center dot+)) assays. The Teaw extract scavenged both free radicals more strongly than did a-tocopherol and BHT, and the activity of the extract was consistent with the concentration of chlorogenic acid that was present, confirming that this component is a major contributor to the antioxidant activity. The acute toxicity of the Teaw leaf extract was investigated in mice, and it was found that the LD50 of the extract was > 32 g/kg. Consequently, this plant is a promising source of a natural food antioxidant. (c) 2006 Elsevier Ltd. All rights reserved.

Antioxidant properties of Teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions

The antioxidant activity of an extract from Teaw (Cratoxylum formosum Dyer) leaves was studied in soybean oil and soybean oil-in-water emulsions. Samples containing the extract or reference antioxidants including chlorogenic acid, which comprises 60% of the Teaw extract, were stored at 60 degrees C and analyzed periodically for peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) to allow both hydroperoxides and hydroperoxide degradation products to be monitored. Chlorogenic acid and the Teaw extract were more effective than a-tocopherol in inhibiting lipid oxidation in bulk oil but were less effective in an oil-in-water emulsion in accordance with the polar paradox. The PV/TBARS ratio for oil samples containing chlorogenic acid was higher than for alpha-tocopherol and BHT because chlorogenic acid inhibits both hydroperoxide formation by radical scavenging and hydroperoxide decomposition by metal chelation. The importance of the metal-chelating activity in retarding hydroperoxide decomposition was confirmed by studying the decomposition of oil samples containing added ferric ions. The PV/TBARS ratio was higher for citric acid than for (x-tocopherol in the presence of added ferric chloride, but the order was reversed in samples lacking ferric chloride. Samples containing added chlorogenic acid gave the highest PV/TBARS ratios both in the presence and absence of ferric ions. The PV/TBARS ratios for the samples containing antioxidants fell rapidly to lower values in a soybean oil-in-water emulsion than in the soybean oil. This was due to increased hydroperoxide decomposition in the emulsion at the same PV. The Teaw extract contained 12% oil-soluble components, which contributed to a slightly higher oil-water partition coefficient than that of chlorogenic acid. The antioxidant activity of the aqueous phase of the Teaw extract was reduced more than that of chlorogenic acid by partitioning of the oil-soluble components into oil, which showed that the less-polar components contributed to the antioxidant activity of the Teaw extract in aqueous media.

Enhancing the oxidative stability of rice crackers by addition of the ethanolic extract of phytochemicals from Cratoxylum formosum Dyer

Craloxylum formosum Dyer is consumed throughout the year as food and medicine in Thailand. It contains large amounts of chlorogenic acid and quinic acid derivatives. The antioxidative activity of the extract was studied in refined soybean oil coating on rice crackers without any seasoning. They were stored in accelerated oxidation conditions at 40 degrees C, 80% relative humidity (RH) in the dark for 18 days. The oxidative state of each sample was monitored by analyzing of the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) as well as by odor analysis by quantitative descriptive analysis (QDA). The C formosum extract was more effective than alpha-tocopherol due to metal ions present in the crackers, which resulted in alpha-tocopherol being less effective as an antioxidant. Sensory odor attributes of rice crackers were related more closely to TBARS than to PV values by linear regression analysis. The present study indicated that C. formosum extract was a promising source of a natural food antioxidant and was effective in inhibiting lipid oxidation in rice crackers.