Qualitative assessment and corrosiveness of the Ganga water: A comparative assessment

As multiple different treatment options are available for prostate cancer (PCa) and YouTube is commonly used as a source for medical information, we performed a systematic and comparative assessment of available videos guiding patients on their choice for the optimal treatment. An independent search for surgical therapy or radiotherapy of PCa on YouTube was performed and the 40 most viewed videos of both groups were analyzed. The validated DISCERN questionnaire and PEMAT were utilized to evaluate their quality and misinformation. The median overall quality of the videos was found to be low for surgery videos, while radiotherapy videos results reached a moderate quality. The median PEMAT understandability score was 60% (range 0–100%) for radiotherapy and 75% (range 40–100) for surgery videos. The radiotherapy videos contained less misinformation and were judged to be of higher quality. Summarized, the majority of the provided videos offer insufficient quality of content and are potentially subject to commercial bias without reports on possible conflict of interest. Thus, most of available videos on YouTube informing PCa patients about possible treatment methods are not suited for a balanced patient education or as a basis for the patient’s decision.

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A Comparative Assessment of Quality Features and Physicochemical Characteristics of Rice Bran Supplemented Breads with Local Breads

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2019/v11i330148 ◽

2019 ◽

pp. 108-113

Author(s):

Md. Lutfor Rahman ◽

Nurul Absar ◽

Md. Jahidul Islam ◽

Shyama Prosad Moulick ◽

Sabbir Ahmed ◽

...

Keyword(s):

Rice Bran ◽

Iodine Value ◽

Physicochemical Characteristics ◽

Comparative Assessment ◽

Total Sugar ◽

Qualitative Assessment ◽

Research Division ◽

Saponification Value ◽

Quality Features ◽

North Bengal

Aims: Qualitative assessment of rice bran supplemented bread with local breads. Study Design: The study was designed to identify good quality bread between rice bran supplemented bread and local breads. Place and Duration of Study: Sample: Five different varieties of rice brans (BR-5, BR-10, BRRI-28, BRRI-39, and Kalijira) were collected from Noor-Habib Grain Industries Ltd. Sopura, Rajshahi, Janata Auto Rice and Flour Mills Ltd.Bogura, North Bengal Auto Rice Mills, Naogan, Biswas Rice Mills, Natore, and Chaudhuri Auto Rice Mills Dinajpur respectively. The research was carried out at Natural Products Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Rajshahi, Bangladesh. Methodology: A comparative analysis of prepared rice bran supplemented bread and locally available bread has been done for the parameters such as moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFAs and iodine value. Results: The prepared rice bran bread contained wheat flour and five different varieties of rice bran named BR-5, BR-10, BRRI-28, BRRI-39 and kalijira. The physicochemical characteristics of prepared rice bran supplemented bread such as moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFA and iodine value were varied from 26.0-28.4 %, 2.17-2.83%, 1.54-1.96%, 6.95-8.04%, 6.64-7.25%, 43.2-46.3%, 5.60-6.80%, 150-169 mg KOH/g fat,1.16-1.51 mg KOH/g fat,92.1-100 g I2/100 g fat respectively. On the other hand, physicochemical characteristics of locally available bread like moisture, ash, Fiber, Fat, protein, carbohydrate, total sugar, saponification value, FFA and iodine value were found to be ranged from 31.1-32.9%, 2.70-2.93%, 2.04-2.61%, 7.91-8.12%, 5.49-6.21%, 39.9-41.4%, 7.13-8.61%, 138-149 mg KOH/g fat, 1.63-1.86 mg KOH/g fat, 57.4-71.0 g I2/100 g fat respectively. Conclusion: It may be concluded that prepared rice bran supplemented bread might be considered superior quality than the locally available bread.

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The time course of calcium deposition in shells of the barnacle (Balanus amphititre amphititre) during cyprid-juvenile metamorphosis

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100168621 ◽

1994 ◽

Vol 52 ◽

pp. 178-179

Author(s):

Nancy R. Wallace ◽

Craig C. Freudenrich ◽

Karl Wilbur ◽

Peter Ingram ◽

Ann LeFurgey

Keyword(s):

Electron Microscopy ◽

Scanning Electron Microscopy ◽

Time Course ◽

Vertical Plane ◽

Mantle Cavity ◽

Qualitative Assessment ◽

Calcium Deposition ◽

Free Swimming ◽

Freeze Dried ◽

Scanning Electron

The morphology of balanomorph barnacles during metamorphosis from the cyprid larval stage to the juvenile has been examined by light microscopy and scanning electron microscopy (SEM). The free-swimming cyprid attaches to a substrate, rotates 90° in the vertical plane, molts, and assumes the adult shape. The resulting metamorph is clad in soft cuticle and has an adult-like appearance with a mantle cavity, thorax with cirri, and incipient shell plates. At some time during the development from cyprid to juvenile, the barnacle begins to mineralize its shell, but it is not known whether calcification occurs before, during, or after ecdysis. To examine this issue, electron probe x-ray microanalysis (EPXMA) was used to detect calcium in cyprids and juveniles at various times during metamorphosis.Laboratory-raised, free-swimming cyprid larvae were allowed to settle on plastic coverslips in culture dishes of seawater. The cyprids were observed with a dissecting microscope, cryopreserved in liquid nitrogen-cooled liquid propane at various times (0-24 h) during metamorphosis, freeze dried, rotary carbon-coated, and examined with scanning electron microscopy (SEM). EPXMA dot maps were obtained in parallel for qualitative assessment of calcium and other elements in the carapace, wall, and opercular plates.

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Skill decay: A comparative assessment of training protocols and individual differences in the loss and reacquisition of complex skills

PsycEXTRA Dataset ◽

10.1037/e430042005-001 ◽

2002 ◽

Cited By ~ 2

Author(s):

Winfred Arthur ◽

Winston Bennett ◽

Eric A. Day ◽

Theresa L. McNelly

Keyword(s):

Individual Differences ◽

Comparative Assessment ◽

Complex Skills ◽

Training Protocols

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Qualitative Assessment of the Cognitive Outcomes of Electroconvulsive Therapy

PsycEXTRA Dataset ◽

10.1037/e556392013-015 ◽

2012 ◽

Author(s):

K. M. Luther ◽

J. M. Leathem ◽

S. A. Humphries

Keyword(s):

Electroconvulsive Therapy ◽

Cognitive Outcomes ◽

Qualitative Assessment

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Comparative assessment of polyphenolic content and antioxidant capacity of Arnica montana samples differentiated on organ types from wild populations in the Romanian Eastern Carpathians

Planta Medica ◽

10.1055/s-0035-1565813 ◽

2015 ◽

Vol 81 (16) ◽

Author(s):

CP Stefanache ◽

T Adriana ◽

D Doina ◽

M Anca

Keyword(s):

Antioxidant Capacity ◽

Comparative Assessment ◽

Wild Populations ◽

Arnica Montana ◽

Eastern Carpathians ◽

Polyphenolic Content

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Qualitative Assessment of Intranasal Pressures during Incentive Spirometry

10.1055/s-0040-1702651 ◽

2020 ◽

Author(s):

Swar Vimawala ◽

Erin Reilly ◽

Colin Huntley ◽

Maurits Boon ◽

Gurston Nyquist ◽

...

Keyword(s):

Qualitative Assessment ◽

Incentive Spirometry

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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