scholarly journals Evaluating the Potential for Smoke from Stubble Burning to Taint Grapes and Wine

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7540
Author(s):  
Kerry Wilkinson ◽  
Renata Ristic ◽  
Imogen McNamara ◽  
Beth Loveys ◽  
WenWen Jiang ◽  
...  
Keyword(s):  
Smoke Exposure ◽  
Barley Straw ◽  
Low Density ◽  
Chemical Markers ◽  
Sensory Panel ◽  
Volatile Phenols ◽  
Wildfire Smoke ◽  
Sensory Evidence ◽  
Low Levels ◽  
Stubble Burning

It has been well established that bushfire/wildfire smoke can taint grapes (and therefore wine), depending on the timing and duration of exposure, but the risk of smoke contamination from stubble burning (a practice employed by some grain growers to prepare farmland for sowing) has not yet been established. This study exposed excised bunches of grapes to smoke from combustion of barley straw and pea stubble windrows to investigate the potential for stubble burning to elicit smoke taint. Increased levels of volatile phenols (i.e., chemical markers of smoke taint) were detected in grapes exposed to barley straw smoke (relative to control grapes), with smoke density and the duration of smoke exposure influencing grape volatile phenols. However, the sensory panel did not perceive wine made from grapes exposed to low-density smoke to be tainted, despite the presence of low levels of syringol providing compositional evidence of smoke exposure. During the pea stubble burn, grapes positioned amongst the burning windrows or on the edge of the pea paddock were exposed to smoke for ~15–20 and 30–45 min, respectively, but this only resulted in 1 µg/kg differences in the cresol and/or syringol concentrations of smoke-affected grapes (and 1 µg/L differences for wine), relative to controls. A small, but significant increase in the intensity of smoke aroma and burnt rubber flavor of wine made from the grapes positioned amongst the burning pea stubble windrows provided the only sensory evidence of any smoke taint. As such, had vineyards been located immediately downwind from the pea stubble burn, it is unlikely that there would have been any smoke contamination of unharvested grapes.

scholarly journals Effects of tobacco smoke exposure during lactation on nutritional and hormonal profiles in mothers and offspring

2011 ◽  
Vol 209 (1) ◽  
pp. 75-84 ◽  
Author(s):  
A P Santos-Silva ◽  
E Oliveira ◽  
C R Pinheiro ◽  
A L Nunes-Freitas ◽  
Y Abreu-Villaça ◽  
...  
Keyword(s):  
Tobacco Smoke ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Smoke Exposure ◽  
Lipoprotein Cholesterol ◽  
Tobacco Smoke Exposure ◽  
Low Density ◽  
Lactation Period ◽  
Low Density Lipoprotein Cholesterol ◽  
Body Protein

Exposure to tobacco smoke is related to changes in energy balance regulation and several endocrine dysfunctions. Previously, we showed that maternal nicotine (the main addictive compound of tobacco) exposure exclusively during lactation affects biochemical profiles in mothers, milk, and pups. As the possible consequences for mothers and offspring of maternal smoking during lactation are still unknown, we evaluated the effects of tobacco smoke exposure on nutritional, biochemical, and hormonal parameters in dams and pups at weaning. After 72 h from birth, lactating rats were divided into two groups: smoke-exposed (S) in a cigarette-smoking machine, 4×1 h per day throughout the lactation period without pups; control (C), rats were treated the same as the experimental group but exposed to filtered air. Dams and pups were killed at weaning (21 days of lactation). Body weight and food intake were evaluated. Milk, blood, visceral fat, adrenal, and carcass were collected. S dams showed hyperprolactinemia (+50%), hypoinsulinemia (−40%), hypoleptinemia (−46%), as well as lower triglycerides (−53%) and very low-density lipoprotein cholesterol (−50%). Milk of S dams had higher lactose (+52%) and triglycerides (+78%). S pups presented higher body protein (+17%), lower total (−24%) and subcutaneous fat contents (−25%), hypoglycemia (−11%), hyperinsulinemia (+28%), hypocorticosteronemia (−40%), lower adrenal catecholamine content (−40%), hypertriglyceridemia (+34%), higher high-density lipoprotein cholesterol (+16%), and lower low-density lipoprotein cholesterol (−45%). In conclusion, tobacco smoke exposure leads to changes in nutritional, biochemical, and hormonal parameters in dams and, passively through the milk, may promote several important metabolic disorders in the progeny.

scholarly journals Fermentación de la almendra de copoazú (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): evaluación y optimización del proceso

2010 ◽  
Vol 11 (2) ◽  
pp. 107 ◽  
Author(s):  
Jenifer Criollo ◽  
Dagoberto Criollo ◽  
Angélica Sandoval Aldana
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Process Optimization ◽  
Fermentation Process ◽  
Raw Material ◽  
Sensory Panel ◽  
Yeast Saccharomyces Cerevisiae ◽  
Theobroma Grandiflorum ◽  
Cutting Test ◽  
Maximum Range ◽  
Low Levels

<p>La almendra de copoazú como producto promisorio para la industria de cosméticos, chocolate, bebidas, licores y conservas, se evaluó el proceso de fermentación variando el tiempo de remoción de la masa (24 y 48 horas) y la pulpa inicial (30 y 100%). Se tuvieron en cuenta las condiciones de los productores en el acceso a equipos de despulpado. Se cuantificó la temperatura de la masa en tres puntos (superior, medio e inferior), acidez, pH, humedad, prueba de corte y análisis sensorial. Se encontró bajo desarrollo de la temperatura de fermentación en los tratamientos con 100% de pulpa y se registraron las máximas temperaturas entre 35 y 36°C que indican deficiencias en el proceso; no se alcanzó los 40°C requeridos para la muerte del embrión. El 30% de pulpa inicial y la remoción cada 24 horas por 9 días, fueron las mejores condiciones encontradas. La optimización con 0,1% de levadura (Saccharomyces cerevisiae) aumentó la temperatura de fermentación hasta 44°C, los granos fermentados hasta 56,14% y el mayor desarrollo de sabores frutales con intensidad de 4, mostrando un mejor proceso de fermentación. El panel sensorial mostró que los licores de copoazú tienen notas frutales destacadas y bajos valores de otros sabores evaluados. Los resultados son semejantes a los cacaos criollos, conocidos en el mundo como materia prima de licores finos y de aroma.</p><p> </p><p><strong>Fermentation of the copoazu kernel (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): Assessmente and process optimization</strong></p><p>The fermentation of copoazu kernels (a promising product for the cosmetics industry, chocolate, beverages, liquors and preserves) was evaluated varying the time of mass removal (24 and 48 hours) and the initial pulp (30 and 100%). This study took into account the degree of access the producers had to pulping equipment. We quantified temperature of the mass at three points (top, middle and bottom), acidity, pH, moisture, cutting test and sensory analysis. The observed temperatures during fermentation in the treatments with 100% pulp reached a maximum range between 35 and 36°C which indicated deficiencies in the process as the 40°C required for the death of the seed was not attained. Thirty percent initial pulp with removal every 24 hours for 9 days yielded the best results. Optimization with 0.1% yeast (Saccharomyces cerevisiae) increased the fermentation temperature to 44°C, augmented fermented beans to 56.14% and saw a development of fruit flavors with an intensity of 4, demonstrating a better fermentation process. The sensory panel showed that copoazu liquors have outstanding fruity notes and low levels of other evaluated flavors. The results are similar to the criollo cacao, known worldwide as a raw material for fine liquors and fragrances.</p>

scholarly journals Clinical relevance of glomerular IgM deposition in patients with lupus nephritis

2021 ◽  
Author(s):  
Fengmei Wang ◽  
Jirong Yu ◽  
Lei zhang ◽  
Yan Zhang ◽  
Jie Zhang ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Lupus Nephritis ◽  
Serum Creatinine ◽  
Plasma Levels ◽  
Clinical Relevance ◽  
Alternative Pathway ◽  
Clinicopathological Parameters ◽  
Low Density ◽  
Lower Plasma ◽  
Low Levels

Abstract Background The aim of the study was to investigate the clinical relevance of IgM deposition in patients with LN in a large cohort. Results 217 patients with renal biopsy–proven lupus nephritis were enrolled. The associations between glomerular IgM deposition and clinicopathological parameters were further analyzed. IgM deposition was positively correlated with glomerular C1q and C3 deposition moderately (r = 0.436, P < 0.001; r = 0.408, P < 0.001, respectively), and inversely correlated with plasma levels of C3 and CFH mildly (r=-0.138, P = 0.043; r=-0.147, P = 0.037, respectively). By multivariate analysis, we found that glomerular IgM deposition independently contributes to glomerular C3 deposition in patients with lupus nephritis (OR = 2.002, 95% CI: 1.295–3.094, P = 0.002). In addition, we also found that patients with IgM 0+-2 + had similar plasma CFH levels, but in patients with IgM3+-4+, plasma CFH levels were significantly lower (300.4 ± 155.8µg/ml vs. 429.9 ± 187.5µg/ml, P < 0.001). Furthermore, patients with high density of glomerular IgM and low levels of CFH had heavier proteinuria, higher serum creatinine and lower plasma C3 levels (5.7 ± 3.1g/d vs. 4.7 ± 3.5g/d, P = 0.037;150.1 ± 121.0µmol/L vs. 105.6 ± 97.1µmol/L, P = 0.005; 0.3 ± 0.2µg/L vs. 0.4 ± 0.2µg/L, P = 0.04, respectively), comparing with those with low density of glomerular IgM and low levels of CFH. Conclusions Our results suggested IgM might bind to injury-associated epitopes and be involved in disease progression and provided a possible relevance of CFH and IgM in the process of alternative pathway (AP) activation.

Increased preterm birth following maternal wildfire smoke exposure in Brazil

2022 ◽  
Vol 240 ◽  
pp. 113901
Author(s):  
Weeberb J. Requia ◽  
Stefania Papatheodorou ◽  
Petros Koutrakis ◽  
Rajarshi Mukherjee ◽  
Henrique L. Roig
Keyword(s):  
Preterm Birth ◽  
Smoke Exposure ◽  
Wildfire Smoke

scholarly journals How to measure the economic health cost of wildfires – A systematic review of the literature for northern America

2020 ◽  
Vol 29 (11) ◽  
pp. 961
Author(s):  
Ruth Dittrich ◽  
Stuart McCallum
Keyword(s):  
Environmental Protection Agency ◽  
Economic Cost ◽  
Smoke Exposure ◽  
Health Cost ◽  
Mortality And Morbidity ◽  
Wildfire Smoke ◽  
The North ◽  
The Us ◽  
Emergent Literature ◽  
Economic Health

There has been an increasing interest in the economic health cost from smoke exposure from wildfires in the past 20 years, particularly in the north-western USA that is reflected in an emergent literature. In this review, we provide an overview and discussion of studies since 2006 on the health impacts of wildfire smoke and of approaches for the estimation of the associated economic cost. We focus on the choice of key variables such as cost estimators for determining the economic impact of mortality and morbidity effects. In addition, we provide an in-depth discussion and guidance on the functioning, advantages and challenges of BenMAP-CE, freely available software of the US Environmental Protection Agency (EPA) that has been used in a growing number of studies to assess cost from wildfire smoke. We highlight what generates differences in outcomes between relevant studies and make suggestions for increasing the comparability between studies. All studies, however, demonstrate highly significant health cost from smoke exposure, in the millions or billions of US dollars, often driven by increases in mortality. The results indicate the need to take health cost into account for a comprehensive analysis of wildfire impacts.

Wildfire Smoke Exposure: Awareness and Safety Responses in the Agricultural Workplace

2020 ◽  
Vol 25 (3) ◽  
pp. 330-338 ◽  
Author(s):  
Heather E. Riden ◽  
Rebeca Giacinto ◽  
Gail Wadsworth ◽  
Julie Rainwater ◽  
Teresa Andrews ◽  
...  
Keyword(s):  
Smoke Exposure ◽  
Wildfire Smoke

Effects of Connective Tissue Levels on Sensory, Instron, Cooking and Collagen Values of Restructured Beef Steaks

1986 ◽  
Vol 49 (6) ◽  
pp. 455-460 ◽  
Author(s):  
B. W. BERRY ◽  
J. J. SMITH ◽  
J. L. SECRIST
Keyword(s):  
Connective Tissue ◽  
Raw Materials ◽  
Raw Material ◽  
Sensory Panel ◽  
Texture Profile ◽  
Tissue Levels ◽  
Soluble Collagen ◽  
Beef Steaks ◽  
Low Levels ◽  
Tissue Form

Two separate studies were conducted to evaluate variations in the amount of connective tissue remaining in beef muscle on resultant properties of flaked and formed steaks. Use of chucks rather than rounds as raw material produced greater tenderness, less sensory panel determined connective tissue and lower juiciness scores. As a team of trimmers repeated the instructed trimming procedures on round and chuck muscles over a 3-d period, it appeared that over this time more of the connective tissue was being removed from chuck and less from round muscles. For chuck muscles, more of the soluble collagen was being left on the muscles over the 3-d period. However, these differences in total and soluble collagen did not influence the properties measured. In a second study, which consisted of three (high, intermediate, low) levels of connective tissus in raw materials, texture profile panelists found a greater amount of gristle and webbed tissue (form of connective tissue) in steaks made from raw material with high connective tissue. These steaks with high connective tissue levels were also visually rated as more distorted and fibrous following cooking, with greater hardness and cohesiveness during first bite. Samples from the steaks had higher shear force and Newton values.

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