Добірка наукової літератури з теми "3006 Food sciences"

Alexander Nikolaevich Nesmeyanov, one of the most underestimated presidents of the Academy of Sciences, was a great original-minded scientist who opened up organoelement chemistry to the world as an independent science and later on — an artificial food, to which the world turns again after several decades. These milestones of his biography are well known to scientific community, as well as his leadership of Moscow State University during the new complex construction on the Lenin Hills, creation of INEOS and VINITI. 10-years period of his biography, when he was a President of the USSR Academy of Sciences, is much less known. It was in this position that he manifested enormous talent as an organizer of the country's modern science management system, where the Academy of Sciences played an important role. Many thoughts and deeds of A.N. Nesmeyanov are especially relevant today.

The incidence and prevalence of food allergy (FA) is increasing. While several studies have established the safety and efficacy of early introduction of single allergens in infants for the prevention of FA, the exact dose, frequency, and number of allergens that can be safely introduced to infants, particularly in those at high or low risk of atopy, are still unclear. This 1-year pilot study evaluated the safety of the early introduction of single foods (milk, egg, or peanut) vs. two foods (milk/egg, egg/peanut, milk/peanut) vs. multiple foods (milk/egg/peanut/cashew/almond/shrimp/walnut/wheat/salmon/hazelnut at low, medium, or high doses) vs. no early introduction in 180 infants between 4–6 months of age. At the end of the study, they were evaluated for plasma biomarkers associated with food reactivity via standardized blood tests. Two to four years after the start of the study, participants were evaluated by standardized food challenges. The serving sizes for the single, double, and low dose mixtures were 300 mg total protein per day. The serving sizes for the medium and high dose mixtures were 900 mg and 3000 mg total protein, respectively. Equal parts of each protein were used for double or mixture foods. All infants were breastfed until at least six months of age. The results demonstrate that infants at either high or low risk for atopy were able to tolerate the early introduction of multiple allergenic foods with no increases in any safety issues, including eczema, FA, or food protein induced enterocolitis. The mixtures of foods at either low, medium, or high doses demonstrated trends for improvement in food challenge reactivity and plasma biomarkers compared to single and double food introductions. The results of this study suggest that the early introduction of foods, particularly simultaneous mixtures of many allergenic foods, may be safe and efficacious for preventing FA and can occur safely. These results need to be confirmed by larger randomized controlled studies.

Surface plasmon resonance (SPR) biosensors are electro-optical instruments used for analyzing real-time protein-protein interactions. This work evaluates an SPR biosensor (Biacore 3000) in the detection of staphylococcal enterotoxin B (SEB) in foods. A sandwich SPR immunosensor involving two antibodies was used. The capturing antibody, bound covalently to the surface of the biosensor chip, performs the initial binding of the antigen and a second antibody binds to the captured antigen. The second antibody makes antigen verification possible and amplifies the signal. Pure SEB as well as SEB in spiked foods (milk and meat) were detected with little interference from the food matrix. In the control experiments with uncontaminated food samples no significant signal was detected. The SPR biosensor assay detects SEB at ~10 ng/ml rapidly, with initial binding within 2 min. The entire measurement cycle (including washing and chip regeneration) may take 5 min using one antibody or 8 min using two antibodies. These results suggest that the SPR biosensor may be a useful tool for real-time analysis of toxin in foods.

The distribution of coliphages in various foods and the relationship between the incidences of coliphages and bacterial indicators were investigated. A total of 120 food samples comprising twelve products and including fresh meats, shellfish, vegetables and processed meats, were analyzed for indigenous coliphages using Escherichia coli hosts C, C-3000 and B. Bacterial analyses included enumeration of E. coli, fecal coliforms and coliforms, as well as aerobic plate counts and Salmonella analyses. Coliphages were detected (≥10 PFU/100 g) in 56% of samples and eleven of twelve products. Coliphages, E. coli, fecal coliforms and coliforms were recovered at a level of at least 30 organisms per 100 g in 43, 43, 68 and 81% of samples, with overall mean recoveries of 13, 19, 93 and 4300 organisms/100 g, respectively. Highest and lowest recoveries of coliphages and E. coli were from fresh meats and vacuum-packaged processed meats, respectively. Significant nonparametric correlations between coliphages, E. coli, fecal coliforms and coliforms were found among all food samples.

Abstract A method was developed using automated headspace solid-phase microextraction coupled with GC/MS/MS to simultaneously determine the presence of seven biologically active flavoring substances whose levels of use in processed foods is controlled by statutory limits. The method can be applied to identify and quantify the presence of 1,2-benzopyrone (coumarin), β-asarone, 1-allyl-4-methoxybenzene (estragole), menthofuran, 4-allyl-1,2-dimethoxybenzene (methyl eugenol), pulegone, and thujone at levels ranging from 0.5 to 3000 mg/kg. The method has been optimized and validated for three different generic food types categorized on the basis of composition and anticipated use levels of flavorings and food ingredients. The food categories are alcoholic and nonalcoholic beverages; semisolid processed foods (e.g., soups, sauces, confectionary, etc.); and solid foods (muesli, bakery products, etc.). The method is simple, inexpensive, and rapid, and eliminates the use of flammable and toxic solvents. There is no sample preparation, and using MS/MS, unequivocal confrmation of identifcation is achieved even in highly complex matrixes containing many potential interfering volatiles. The method precision for spiked samples ranged from 2 to 21%, with the greatest variability associated with solid matrixes. The LOD and LOQ values were well below 0.1 and 0.5 mg/kg, respectively, in all cases for individual substances, fulflling requirements for enforcement purposes. The robustness of the method was demonstrated in a small survey of retail samples of four spirits, fve flavored milks, three energy drinks, fve liqueurs, fve soups, 10 sauces, fve herbal teas, and three breakfast cereals.

This cross-sectional study aims to assess eating competence (EC—an intra-individual approach to food, behaviors, and attitudes related to food) and aspects related to a gluten-free diet (GFD) in Brazilian adults with gluten-related disorders (GRDs). The research was conducted using an online survey with a self-reported instrument consisting of 40 items, organized into three parts: (I) Socioeconomic and demographic data; (II) the Brazilian version of the Eating Competence Satter Inventory (ec-SI2.0™BR); and (III) questions about adherence and difficulties in following the gluten-free diet. EC was measured by the ecSI2.0™BR instrument, with scores ≥32 were considered competent eaters. The instrument was applied nationwide through the GoogleForms® platform from 14 February 2022 to 30 March 2022. The publicity for the recruitment was supported by Brazilian celiac local and national associations (Acelbras and Fenacelbra), pages of food services or personal pages of tips and posts about gluten-related disorders, and specialized stores that offer gluten-free foods. The recruitment occurred through social networks (emails, Facebook groups, WhatsApp, and Instagram). A total of 1030 Brazilians with GRDs answered the questionnaire. Most participants were female, aged 40 years or older, with an income >R$3000, and a high education level. The main difficulty regarding adherence to GFD was the high cost of gluten-free foods. Individuals younger than 40 years old had lower EC scores, with no differences between men and women. Increasing socioeconomic status, schooling, and culinary practices increased the total score. Participants who “never/almost never” felt socially judged because their diet had higher scores for total EC. Competent eaters GRD individuals (EC ≥ 32) were mostly individuals aged ≥40 y/o; with income > R$3000; following a GFD; satisfied with purchased gluten-free products; consuming gluten-free products prepared at home, mainly by themselves; who do not feel judged because of the GRD and who feel that they can live a normal life with GRD. Our study showed that individuals who strictly adhere to the GFD have higher scores on eating competence than those who sometimes follow the treatment.

Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2006.
Fruit juices were until recently considered to only be susceptible to spoilage by yeasts, mycelial fungi and lactic acid bacteria. Spoilage by these organisms was prevented by the acidic pH of fruit juices and the heat-treatment applied during the hot-fill-hold process. Despite these control measures, an increasing number of spoilage cases of fruit juices, fruit juice products and acidic vegetables due to contamination by thermophilic acidophilic bacteria (TAB) have been reported. The genus Alicyclobacillus, containing TAB were first classified as Bacillus, but were reclassified in 1992. Species of Alicyclobacillus are Gram-positive, rod-shaped, endospore-forming bacteria. The unique characteristic of these organisms is the presence of ω-alicyclic fatty acids, such as ω-cyclohexane and ω-cycloheptane, as the major components of the cellular membrane. This organism has been shown to survive pasteurisation conditions of 95°C for 2 min and grows within a pH range of 2.5 to 6.0 and temperatures between 25° and 60°C. The genus currently consists of 11 species, with A. acidoterrestris, A. acidocaldarius and A. pomorum being the only species associated with the spoilage of fruit juices and fruit juice products. The aim of this study was to evaluate culture-dependent and culture-independent approaches for the detection and isolation of Alicyclobacillus spp. from pasteurised South African fruit juices and concentrates. The culture-dependent approach was evaluated by comparing five different growth media, for growth and recovery of A. acidoterrestris, A. acidocaldarius and A. pomorum at different incubation temperatures, from sterile saline solution (SSS) (0.85% (m/v) NaCl), diluted and undiluted fruit juice concentrates. The five media evaluated included potato dextrose agar (PDA), orange serum agar (OSA), K-agar, yeast extract (YSG)-agar and Bacillus acidocaldarius medium (BAM). The culture-independent approach was used to identify the micro-organisms present in fruit juices and concentrates from different South African manufacturers before and after pasteurisation, using polymerase chain reaction (PCR)-based denaturing gradient gel electrophoresis (DGGE) and DNA sequencing. Spread plates of PDA at pH 3.7 and incubation temperature of 50°C for 3 days was found to be the best isolation media for species of Alicyclobacillus from fruit juice and fruit juice concentrate. With the inclusion of a heat shock treatment at 80°C for 10 min the growth media of preference for spores of Alicyclobacillus from fruit juice concentrates was OSA at pH 5.5 and an incubation temperature of 50°C for 3 days. The culture-dependent approach could detect cells or endospores at a minimum concentration of 104 cfu.ml-1 in SSS and diluted fruit juices. PCR-based DGGE analysis was more sensitive and detected cells of Alicyclobacillus spp. from fruit juices and concentrates at a minimum concentration of 103 cfu.ml-1. Alicyclobacillus acidoterrestris was found to be present in South African apple juice, pear juice, white grape juice and aloe vera juice. White grape juice was also found to contain A. pomorum. Other organisms present in the orange, apple, mango and pear juices were two uncultured bacteria that were identified as members of the genus Bacillus, and one uncultured bacterium closely related to Alcaligenus faecalis. This study confirmed the presence of TAB in pasteurised South African fruit juices and concentrates and emphasises the need for the rapid and accurate detection of TAB in food products.

Lors du développement et de l'introduction d'un nouvel aliment, la compréhension des croyances, attitudes et préférences sensorielles des consommateurs est très importante. Cette thèse présente une série d'études cross-culturelles, France vs. Vietnam, sur la représentation des consommateurs vis-à-vis de produits à base soja et sur la perception et la préférence des yaourts à base de soja, un produit dérivé du soja récemment développé pour le marché français et n'existant pas sur le marché vietnamien. Malgré une image favorable du soja sur le plan nutritionnel et sur la santé, les participants français ont rapporté ne pas consommer ce type de produit, la barrière à sa consommation étant son goût de soja. Ce résultat a été confirmé par un test de consommateurs au cours duquel les participants français ont donné une très faible évaluation hédonique pour les yaourts de soja. Les consommateurs vietnamiens, consommateurs traditionnels du soja, n'ont également pas apprécié ces produits. Une série de yaourts mixtes dans lesquels le lait de vache a été partiellement remplacé par celui de soja a été fabriquée. Les tests consommateurs ont montré que pour les deux pays, le yaourt fabriqué avec une proportion de lait de soja inférieure à 50% a reçu une note moyenne supérieure à 5 sur une échelle de 1 à 9. Le rôle de la familiarité sur les préférences alimentaires ainsi que l'impact de l'exposition culturelle sur les changements des croyances et attitudes à l'âge adulte ont été confirmés. La présente étude contribue à la caractérisation des deux cultures sur leur acceptabilité d'un nouvel aliment

The rise of antibiotic resistance has increased the need for alternative ways of controlling and preventing enteric bacterial infections. Various probiotic bacteria have been used in animals and humans prophylactically and therapeutically. Kefir is an acidic and low alcoholic beverage produced by fermentation of milk, fruit juice, or sugary water with kefir grains and its consumption is associated with prophylactic and therapeutic properties conferred by probiotics components. There is scarce research conducted on kefir and kefir yeast isolates despite claimed potential preventative and curative effect on enteric bacterial pathogens. This thesis investigates traditional kefir and kefir yeast isolates for potential application in the prevention and control of Salmonella in in vitro experiments. Kluyveromyces lactis and Saccharomyces unisporus, Lactobacillus kefiri, and Lactococcus lactis were isolated from kefir and identified using 26s rDNA, ITS region sequencing and MALDI-TOF for yeasts and bacteria respectively. Kefir made from two traditional kefir grains rapidly killed Salmonella Arizoniae and Salmonella Typhimurium possibly due to the action of lactic acid as kefir cell-free supernatant analysis showed high concentration of lactic acid ranging from 83.59 to 229.92 mM. Other compounds with recognized antibacterial activities including carbonyl compounds, histone, cathelicidin, and various peptides were also detected using shotgun proteomics. Kefir yeast isolates showed some potential probiotic properties including survival in the gastrointestinal tract, auto-aggregation, hydrophobicity and lack of hydrolytic enzymes production. These probiotic characteristics were comparable to Saccharomyces boulardii strains used as controls in the study. Adhesion and sedimentation slide agglutination, microscopy, and turbidimetry showed that Salmonella adhered onto yeast cells, which resulted in growth inhibition. Furthermore, yeast-fermented killer toxin medium showed Salmonella growth inhibition likely due to antimicrobial metabolites such as cathelicidin detected by shotgun proteomics in the cell-free supernatant. In conclusion, kefir and kefir yeast isolates may have the potential to control and prevent Salmonella infection.

Elevated polychlorinated biphenyl (PCB) concentrations have been detected in marine mammals inhabiting the Strait of Georgia, British Columbia (Canada) and Puget Sound, Washington State (USA). This raises concerns about adverse health effects and underscores the importance of documenting source, transport, and fate of contaminants. This marine mammal-oriented study- (1) examines dietary exposure to complex mixtures of persistent organic pollutants (POPs); (2) characterizes POP accumulations using congener-specific contaminant analyses, stable isotope ratios, and multivariate statistical methods; and (3) explores some of the influencing factors for POP bioaccumulation in marine mammals. A first application of a food basket approach to assessing real-world dietary exposure to mixtures of chemicals in marine mammals has revealed Puget Sound as a regional “hotspot” for PCB contamination. The consistency between PCB concentrations in Puget Sound and the Strait of Georgia harbour seals (Phoca vitulina) and their food baskets validates the use of this method as a basis for exploring dietary exposure, metabolism, biomagnification, and health risks in marine mammals. Concentration rankings of POPs and estimated daily intakes based on our food baskets suggests that both legacy (e.g., PCB, dichlorodiphenyltrichloroethane [DDT]) and new (polybrominated diphenyl ethers [PBDEs]) POPs may pose potential health risks to seals. Accumulations of PCBs in the Strait of Georgia seal food web demonstrate the bioaccumulative nature and persistence of PCBs. Correlations of PCB concentrations with physicochemical properties and trophic level revealed the important role that metabolism plays in biomagnification in seals, alongside trophic level and log Kow. We estimate a PCB load of 77 kg within the Strait of Georgia biomass, with the largest proportion (36 %) detected in marine mammals. Dietary exposure of POPs to resident killer whales (Orcinus orca) was assessed by measuring POPs in four stocks of chinook salmon (Oncorhynchus tshawytscha), their primary prey. Differences in POP concentrations between chinook smolts and returning adults suggest that the majority of POPs are acquired at sea during the major growth period in their life cycle. Higher POP concentrations and low lipid content were observed among the more southerly stocks suggesting a migration-associated metabolism and loss of lighter congeners, thereby exposing southern residents to more highly contaminated chinook salmon. Consumption on a lipid-weight basis, (higher consumption on a wet weight basis), as well as consuming prey from a more contaminated region, likely increases killer whale exposure to POPs, offering an explanation for higher contaminant burdens in southern residents. While previous research has examined species inhabiting different trophic levels or food chains in other regions, this study has provided an assessment of POP dietary exposure, biomagnification, and influencing factors on trophic accumulations in a North-eastern Pacific marine mammal food web. These results have provided further insight into the influence of such factors as age, sex, lipid content, diet, migration-related metabolism, physicochemical properties (degree of chlorination, log Kow), and chemical structure on POP accumulation in marine mammals. We have identified the largely unregulated PBDEs as posing potential health risks to marine mammals and offered a means to update existing tissue residue guidelines for the protection of wildlife.

Canadian social scientist researchers have frequently pointed out the necessity of understanding food banks and the conceptualization of food insecurity as political in relation to the institutionalization of food banks and their collective interaction with federal, provincial, and corporate bodies. However, a comprehensive understanding of this role must additionally engage with discursive practices at the community level. Food banks, as the source to which hundreds of thousands of Canadians turn each month to receive temporary relief from hunger, offer a wealth of information in this regard. Through a discourse analysis of documentation produced and collected by a prominent British Columbia food bank, this research investigates how discourses, images, and constructions of poverty and food insecurity influence and are influenced by the policies and practices of providing food relief. Overall, 1391 documents were analyzed, totaling 3285 pages covering the time period from 1989 up to 2008. This thesis concludes that although various understandings of food insecurity exist within the food bank documents, certain understandings are more commonly produced, specifically in the external documentation, as well as in food bank policies and procedures. Commonly produced understandings included an individualized conceptualization of food insecurity and of those who are food insecure and discourses of differential deservedness among food bank users. Policies and procedures included a malleability of food distribution eligibility and a utilitarian guide to the framework of food bank operations. I argue that the reproduction of these discourses, along with the implementation of these particular policies and procedures within the food bank, are key processes through which the possibility of a conceptualization of food insecurity as political is diminished at the individual and community level.

Bones are multifunctional passive organs of movement that supports soft tissue and directly attached muscles. They also protect internal organs and are a reserve of calcium, phosphorus and magnesium. Each bone is covered with periosteum, and the adjacent bone surfaces are covered by articular cartilage. Histologically, the bone is an organ composed of many different tissues. The main component is bone tissue (cortical and spongy) composed of a set of bone cells and intercellular substance (mineral and organic), it also contains fat, hematopoietic (bone marrow) and cartilaginous tissue. Bones are a tissue that even in adult life retains the ability to change shape and structure depending on changes in their mechanical and hormonal environment, as well as self-renewal and repair capabilities. This process is called bone turnover. The basic processes of bone turnover are: • bone modeling (incessantly changes in bone shape during individual growth) following resorption and tissue formation at various locations (e.g. bone marrow formation) to increase mass and skeletal morphology. This process occurs in the bones of growing individuals and stops after reaching puberty • bone remodeling (processes involve in maintaining bone tissue by resorbing and replacing old bone tissue with new tissue in the same place, e.g. repairing micro fractures). It is a process involving the removal and internal remodeling of existing bone and is responsible for maintaining tissue mass and architecture of mature bones. Bone turnover is regulated by two types of transformation: • osteoclastogenesis, i.e. formation of cells responsible for bone resorption • osteoblastogenesis, i.e. formation of cells responsible for bone formation (bone matrix synthesis and mineralization) Bone maturity can be defined as the completion of basic structural development and mineralization leading to maximum mass and optimal mechanical strength. The highest rate of increase in pig bone mass is observed in the first twelve weeks after birth. This period of growth is considered crucial for optimizing the growth of the skeleton of pigs, because the degree of bone mineralization in later life stages (adulthood) depends largely on the amount of bone minerals accumulated in the early stages of their growth. The development of the technique allows to determine the condition of the skeletal system (or individual bones) in living animals by methods used in human medicine, or after their slaughter. For in vivo determination of bone properties, Abstract 10 double energy X-ray absorptiometry or computed tomography scanning techniques are used. Both methods allow the quantification of mineral content and bone mineral density. The most important property from a practical point of view is the bone’s bending strength, which is directly determined by the maximum bending force. The most important factors affecting bone strength are: • age (growth period), • gender and the associated hormonal balance, • genotype and modification of genes responsible for bone growth • chemical composition of the body (protein and fat content, and the proportion between these components), • physical activity and related bone load, • nutritional factors: – protein intake influencing synthesis of organic matrix of bone, – content of minerals in the feed (CA, P, Zn, Ca/P, Mg, Mn, Na, Cl, K, Cu ratio) influencing synthesis of the inorganic matrix of bone, – mineral/protein ratio in the diet (Ca/protein, P/protein, Zn/protein) – feed energy concentration, – energy source (content of saturated fatty acids - SFA, content of polyun saturated fatty acids - PUFA, in particular ALA, EPA, DPA, DHA), – feed additives, in particular: enzymes (e.g. phytase releasing of minerals bounded in phytin complexes), probiotics and prebiotics (e.g. inulin improving the function of the digestive tract by increasing absorption of nutrients), – vitamin content that regulate metabolism and biochemical changes occurring in bone tissue (e.g. vitamin D3, B6, C and K). This study was based on the results of research experiments from available literature, and studies on growing pigs carried out at the Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences. The tests were performed in total on 300 pigs of Duroc, Pietrain, Puławska breeds, line 990 and hybrids (Great White × Duroc, Great White × Landrace), PIC pigs, slaughtered at different body weight during the growth period from 15 to 130 kg. Bones for biomechanical tests were collected after slaughter from each pig. Their length, mass and volume were determined. Based on these measurements, the specific weight (density, g/cm3) was calculated. Then each bone was cut in the middle of the shaft and the outer and inner diameters were measured both horizontally and vertically. Based on these measurements, the following indicators were calculated: • cortical thickness, • cortical surface, • cortical index. Abstract 11 Bone strength was tested by a three-point bending test. The obtained data enabled the determination of: • bending force (the magnitude of the maximum force at which disintegration and disruption of bone structure occurs), • strength (the amount of maximum force needed to break/crack of bone), • stiffness (quotient of the force acting on the bone and the amount of displacement occurring under the influence of this force). Investigation of changes in physical and biomechanical features of bones during growth was performed on pigs of the synthetic 990 line growing from 15 to 130 kg body weight. The animals were slaughtered successively at a body weight of 15, 30, 40, 50, 70, 90, 110 and 130 kg. After slaughter, the following bones were separated from the right half-carcass: humerus, 3rd and 4th metatarsal bone, femur, tibia and fibula as well as 3rd and 4th metatarsal bone. The features of bones were determined using methods described in the methodology. Describing bone growth with the Gompertz equation, it was found that the earliest slowdown of bone growth curve was observed for metacarpal and metatarsal bones. This means that these bones matured the most quickly. The established data also indicate that the rib is the slowest maturing bone. The femur, humerus, tibia and fibula were between the values of these features for the metatarsal, metacarpal and rib bones. The rate of increase in bone mass and length differed significantly between the examined bones, but in all cases it was lower (coefficient b <1) than the growth rate of the whole body of the animal. The fastest growth rate was estimated for the rib mass (coefficient b = 0.93). Among the long bones, the humerus (coefficient b = 0.81) was characterized by the fastest rate of weight gain, however femur the smallest (coefficient b = 0.71). The lowest rate of bone mass increase was observed in the foot bones, with the metacarpal bones having a slightly higher value of coefficient b than the metatarsal bones (0.67 vs 0.62). The third bone had a lower growth rate than the fourth bone, regardless of whether they were metatarsal or metacarpal. The value of the bending force increased as the animals grew. Regardless of the growth point tested, the highest values were observed for the humerus, tibia and femur, smaller for the metatarsal and metacarpal bone, and the lowest for the fibula and rib. The rate of change in the value of this indicator increased at a similar rate as the body weight changes of the animals in the case of the fibula and the fourth metacarpal bone (b value = 0.98), and more slowly in the case of the metatarsal bone, the third metacarpal bone, and the tibia bone (values of the b ratio 0.81–0.85), and the slowest femur, humerus and rib (value of b = 0.60–0.66). Bone stiffness increased as animals grew. Regardless of the growth point tested, the highest values were observed for the humerus, tibia and femur, smaller for the metatarsal and metacarpal bone, and the lowest for the fibula and rib. Abstract 12 The rate of change in the value of this indicator changed at a faster rate than the increase in weight of pigs in the case of metacarpal and metatarsal bones (coefficient b = 1.01–1.22), slightly slower in the case of fibula (coefficient b = 0.92), definitely slower in the case of the tibia (b = 0.73), ribs (b = 0.66), femur (b = 0.59) and humerus (b = 0.50). Bone strength increased as animals grew. Regardless of the growth point tested, bone strength was as follows femur > tibia > humerus > 4 metacarpal> 3 metacarpal> 3 metatarsal > 4 metatarsal > rib> fibula. The rate of increase in strength of all examined bones was greater than the rate of weight gain of pigs (value of the coefficient b = 2.04–3.26). As the animals grew, the bone density increased. However, the growth rate of this indicator for the majority of bones was slower than the rate of weight gain (the value of the coefficient b ranged from 0.37 – humerus to 0.84 – fibula). The exception was the rib, whose density increased at a similar pace increasing the body weight of animals (value of the coefficient b = 0.97). The study on the influence of the breed and the feeding intensity on bone characteristics (physical and biomechanical) was performed on pigs of the breeds Duroc, Pietrain, and synthetic 990 during a growth period of 15 to 70 kg body weight. Animals were fed ad libitum or dosed system. After slaughter at a body weight of 70 kg, three bones were taken from the right half-carcass: femur, three metatarsal, and three metacarpal and subjected to the determinations described in the methodology. The weight of bones of animals fed aa libitum was significantly lower than in pigs fed restrictively All bones of Duroc breed were significantly heavier and longer than Pietrain and 990 pig bones. The average values of bending force for the examined bones took the following order: III metatarsal bone (63.5 kg) <III metacarpal bone (77.9 kg) <femur (271.5 kg). The feeding system and breed of pigs had no significant effect on the value of this indicator. The average values of the bones strength took the following order: III metatarsal bone (92.6 kg) <III metacarpal (107.2 kg) <femur (353.1 kg). Feeding intensity and breed of animals had no significant effect on the value of this feature of the bones tested. The average bone density took the following order: femur (1.23 g/cm3) <III metatarsal bone (1.26 g/cm3) <III metacarpal bone (1.34 g / cm3). The density of bones of animals fed aa libitum was higher (P<0.01) than in animals fed with a dosing system. The density of examined bones within the breeds took the following order: Pietrain race> line 990> Duroc race. The differences between the “extreme” breeds were: 7.2% (III metatarsal bone), 8.3% (III metacarpal bone), 8.4% (femur). Abstract 13 The average bone stiffness took the following order: III metatarsal bone (35.1 kg/mm) <III metacarpus (41.5 kg/mm) <femur (60.5 kg/mm). This indicator did not differ between the groups of pigs fed at different intensity, except for the metacarpal bone, which was more stiffer in pigs fed aa libitum (P<0.05). The femur of animals fed ad libitum showed a tendency (P<0.09) to be more stiffer and a force of 4.5 kg required for its displacement by 1 mm. Breed differences in stiffness were found for the femur (P <0.05) and III metacarpal bone (P <0.05). For femur, the highest value of this indicator was found in Pietrain pigs (64.5 kg/mm), lower in pigs of 990 line (61.6 kg/mm) and the lowest in Duroc pigs (55.3 kg/mm). In turn, the 3rd metacarpal bone of Duroc and Pietrain pigs had similar stiffness (39.0 and 40.0 kg/mm respectively) and was smaller than that of line 990 pigs (45.4 kg/mm). The thickness of the cortical bone layer took the following order: III metatarsal bone (2.25 mm) <III metacarpal bone (2.41 mm) <femur (5.12 mm). The feeding system did not affect this indicator. Breed differences (P <0.05) for this trait were found only for the femur bone: Duroc (5.42 mm)> line 990 (5.13 mm)> Pietrain (4.81 mm). The cross sectional area of the examined bones was arranged in the following order: III metatarsal bone (84 mm2) <III metacarpal bone (90 mm2) <femur (286 mm2). The feeding system had no effect on the value of this bone trait, with the exception of the femur, which in animals fed the dosing system was 4.7% higher (P<0.05) than in pigs fed ad libitum. Breed differences (P<0.01) in the coross sectional area were found only in femur and III metatarsal bone. The value of this indicator was the highest in Duroc pigs, lower in 990 animals and the lowest in Pietrain pigs. The cortical index of individual bones was in the following order: III metatarsal bone (31.86) <III metacarpal bone (33.86) <femur (44.75). However, its value did not significantly depend on the intensity of feeding or the breed of pigs.

Irrigation agriculture is a transformational technology used to secure high food yields from undeveloped lands. Specific to ancient South America, the Chimú Empire occupied the north coast of Peru from the Chillon to the Lambeyeque Valleys (Figure 1.1.1) from800 to 1450 CE (Late Intermediate Period (LIP)) and carried canal reclamation far beyond modern limits by applying hydraulics concepts unknown to Western science until the beginning of the 20th century. The narrative that follows examines hydraulic engineering and water management developments and strategies during the many centuries of agricultural development in the Chimú heartland of the Moche River Basin. The story examines how Chimú engineers and planners managed to greatly expand the agricultural output of valleys under their control by employing advanced canal irrigation technologies and the economic and political circumstances under which large-scale reclamation projects took place. The following time period conventions are used in the discussion that follow: Preceramic and Formative Period (3000–1800 BCE) Initial Period (IP) 1800–900 BCE Early Horizon (EH) 900–200 BCE Early Intermediate Period (EIP) 200 BCE–600 CE Middle Horizon (MH) 600–1000 CE Late Intermediate Period (LIP) 1000–1476 CE Late Horizon (LH) 1476–1534 CE. Chimú political power and state development was concentrated in Peruvian north coast valleys. Each valley contained an intermittent river supplied by seasonal rainfall runoff/glacial melt water from the adjacent eastern highlands. Over millennia, silts carried by the rivers from highland sources formed gently sloping alluvial valleys with fertile desert soils suitable for agriculture. An arid environment tied the Chimú economy to intravalley irrigation networks supplied from these rivers; these systems were supplemented by massive intervalley canals of great length that transported water between river valleys, thus opening vast stretches of intervalley lands to farming. The Chimú accomplishments and achievements in desert environment agricultural technologies brought canal-based water management and irrigation technology to its zenith among ancient South American civilizations, with practically all coastal cultivatable intervalley and intravalley lands reachable by canals brought under cultivation.

Food science is the comprehensive study of food and beverages or more specifically the application of the scientific disciplines of the physical, biological, and chemical as well as engineering, microbiology and nutrition to the study of food and beverages to improve the sensory properties, safety, nutrition, functionality, sustainability and availability. UCC attracts diverse cross-cultural groups of students to degree programmes in Ireland annually including 3000 international students from over 100 countries (UCC, 2018). However, anecdotally, students were underperforming (grades lower than Irish students) for some of their formative assessments due to a lack of familiarity with the Irish teaching system. For this reason, it was decided to investigate, from first principals, the experiences of these Chinese students both from their Chinese and Irish experiential perspectives in order to determine areas that could be optimised to improve their integration and promote their holistic learning experiences. The action research findings of this present study will thus be used to optimise a new bespoke degree programme, specifically catered for Chinese students, that commenced in UCC in September 2017.

We demonstrate 300 percent increase of second-harmonic generation from Weyl semimetal TaAs surface by distributing plasmonic silver nanoantennas on TaAs. Normalizing laser spot size area over silver nanoantenna areas yields actual SHG enhancement is 90-fold.