Complex Enrichment of Glazed Ice Cream with Organic Compounds of Iodine and Iron

2012 ◽  
Vol 8 (4) ◽  
pp. 33-39
Author(s):  
A.V. Gavrysh ◽  
Keyword(s):  
Organic Compounds ◽  
Ice Cream

The Tempo and mode(S) of Prebiotic Evolution

1997 ◽  
Vol 161 ◽  
pp. 419-429 ◽  
Author(s):  
Antonio Lazcano
Keyword(s):  
Origin Of Life ◽  
Organic Compounds ◽  
Biological Evolution ◽  
Current Evidence ◽  
Early Diversification ◽  
Time Period ◽  
The Galaxy ◽  
History Of ◽  
Widespread Phenomenon ◽  
The Origin Of Life

AbstractDifferent current ideas on the origin of life are critically examined. Comparison of the now fashionable FeS/H2S pyrite-based autotrophic theory of the origin of life with the heterotrophic viewpoint suggest that the later is still the most fertile explanation for the emergence of life. However, the theory of chemical evolution and heterotrophic origins of life requires major updating, which should include the abandonment of the idea that the appearance of life was a slow process involving billions of years. Stability of organic compounds and the genetics of bacteria suggest that the origin and early diversification of life took place in a time period of the order of 10 million years. Current evidence suggest that the abiotic synthesis of organic compounds may be a widespread phenomenon in the Galaxy and may have a deterministic nature. However, the history of the biosphere does not exhibits any obvious trend towards greater complexity or «higher» forms of life. Therefore, the role of contingency in biological evolution should not be understimated in the discussions of the possibilities of life in the Universe.

ASHA Convention 2013

ASHA Leader ◽  
2013 ◽  
Vol 18 (7) ◽  
pp. 46-48
Keyword(s):  
Ice Cream ◽  
Annual Convention ◽  
The City ◽  
Rich History

This year's Annual Convention features some sweet new twists like ice cream and free wi-fi. But it also draws on a rich history as it returns to Chicago, the city where the association's seeds were planted way back in 1930. Read on through our special convention section for a full flavor of can't-miss events, helpful tips, and speakers who remind why you do what you do.

Food-Evoked Changes in Humans

2010 ◽  
Vol 24 (1) ◽  
pp. 25-32 ◽  
Author(s):  
Peter Walla ◽  
Maria Richter ◽  
Stella Färber ◽  
Ulrich Leodolter ◽  
Herbert Bauer
Keyword(s):  
Food Intake ◽  
Startle Response ◽  
Brain Activity ◽  
Soft Drink ◽  
Ice Cream ◽  
Response Amplitude ◽  
Response Modulation ◽  
Motivational States ◽  
Localization Analysis ◽  
Study Participants

Two experiments investigate effects related to food intake in humans. In Experiment 1, we measured startle response modulation while study participants ate ice cream, yoghurt, and chocolate. Statistical analysis revealed that ice cream intake resulted in the most robust startle inhibition compared to no food. Contrasting females and males, we found significant differences related to the conditions yoghurt and chocolate. In females, chocolate elicited the lowest response amplitude followed by yoghurt and ice cream. In males, chocolate produced the highest startle response amplitude even higher than eating nothing, whereas ice cream produced the lowest. Assuming that high response amplitudes reflect aversive motivation while low response amplitudes reflect appetitive motivational states, it is interpreted that eating ice cream is associated with the most appetitive state given the alternatives of chocolate and yoghurt across gender. However, in females alone eating chocolate, and in males alone eating ice cream, led to the most appetitive state. Experiment 2 was conducted to describe food intake-related brain activity by means of source localization analysis applied to electroencephalography data (EEG). Ice cream, yoghurt, a soft drink, and water were compared. Brain activity in rostral portions of the superior frontal gyrus was found in all conditions. No localization differences between conditions occurred. While EEG was found to be insensitive, startle response modulation seems to be a reliable method to objectively quantify motivational states related to the intake of different foods.

Oiled Seabirds, Ice Cream, and Applesauce: More Similar Than You'd Think

1996 ◽  
Author(s):  
Shane Frederick ◽  
Baruch Fischhoff
Keyword(s):  
Ice Cream
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