Pasta as a Source of Minerals in the Diets of Poles; Effect of Culinary Processing of Pasta on the Content of Minerals

Pasta is a product that requires culinary processing which can affect the content of minerals in the finished product. The study aimed to examine how cooking pasta (1) in salted water (1 teaspoon—16 g of salt per 1 litre of water) or unsalted water and (2) rinsing cooked pasta with running water affects the content of minerals. Thirty-five samples of six types of pasta were analysed. The content of minerals was determined using the ICP-OES method. Retention of minerals in the cooked pasta was calculated. Taking the culinary treatment into account, the intake of minerals with pasta was assessed for children, adolescents, and adults, and the values were compared with the recommendations for the population of Poland. The analysed culinary factors had a statistically significant influence on the content of minerals. Adding salt to water when cooking pasta significantly increased the content of Na in the product, which in turn was negatively correlated with the content of other minerals. When pasta was cooked in unsalted water, it contained less Na and more other minerals than pasta cooked in salted water. Rinsing of pasta reduced the content of all minerals. Pasta is an important source of Mg, Cu, and Mn in the diet of Poles. These ingredients are particularly important to ensure correct development and functioning of the human body. The best method of culinary treatment of pasta is cooking in unsalted water without rinsing.

Hot Water Rinsing and Brushing of Fresh Produce as an Alternative to Chemical Treatment after Harvest—The Story behind the Technology

For decades, heat treatments have been known to reduce or eliminate decay-causing agents and slow the physiological deterioration of freshly harvested fruits and vegetables. For years, fungicides and pesticides have been used to control fungi on freshly harvested fruits and vegetables. However, these chemicals can contaminate the environment and be hazardous to those who consume fresh produce. Therefore, heat treatments, lasting only minutes or up to several days, have been developed to control insects and pathogenic fungi on fresh produce after harvest. In the 1990s, hot water rinsing and brushing (HWRB) technology to clean and disinfect fresh produce at relatively high temperatures (50 to 62 °C) for seconds (12–20 s) was developed at the Volcani Institute in Israel. This technology has been improved over time and is currently used commercially on several crops in Israel and elsewhere. This article discusses the development of this prestorage technology, from 1996 to 2006, and describes the effects of HWRB on the internal and external characteristics of fruits and vegetables, as well as the possible mode of action of this technology, as examined in the literature published since 1996.

Toothpastes with Enzymes Support Gum Health and Reduce Plaque Formation

Enzymes in toothpastes can support host immune responses, and thus maintain oral health. This study aimed to investigate gingival health and the plaque-reducing effects of enzyme-containing toothpastes. A laboratory study tested the antimicrobial potential of different enzyme-containing toothpaste formulations. Two promising formulations (enzyme-containing toothpastes with glucose oxidase and D-glucose with (C+) and without Citrox (C−) Citrox) were investigated in a clinical crossover trial (two slurries: sodium lauryl sulfate-containing (SLS), a toothpaste without SLS (reference), and water). Subjects (n = 20) abstained from toothbrushing for four days and rinsed with a toothpaste slurry. Bleeding on probing (BOP) and plaque indices (PI) were measured. A mixed linear model was used to statistically compare the slurries with respect to BOP and PI change. The in vitro bacterial growth-inhibiting evaluation showed the best results for SLS, followed by C+ and C−. The change in BOP and PI exhibited statistically significant differences to water rinsing (BOP; PI changes in % points (difference of the baseline and post-rinse values: water = 8.8%; 90.0%; C+ = −1.4%; 80.4%; SLS = 1.5%; 72.1%; reference = 0.8%; 77.5%; C− = −1.8%; 75.1%). All slurries exhibited anti-gingivitis and anti-plaque effects, resulting in a prophylactic benefit for limited-access regions during brushing.

The Effect of Storage andWater Rising of Microbial Contamination of Carrots and Cucumbers.

In this work the Effect of storage and water rinsing in reducing the microbial contamination of carrots and Cucumbers and the time of spoilage was evaluated. In storage experiment done , washed and unwashed of carrots and cucumbers samples were stored at room and refrigerator temperatures.Washing with running tap water resulted in big reduction of the microbial load of carrots and cucumbers. The reduction ranged between 85 – 99 % for the total bacterial count, 92 % for moulds, and between 74 and 90 % for coliform bacteria. Unwashed samples and samples stored at room temperature spoiled more quickly than the washed samples and the sample stored in the refrigerator. In general carrots samples stored at room temperature spoiled in six to seven days and those store in the refrigerator spoiled in nine to ten days ,with respect to cucumbers spoilage occurred often six days at room temperature and after seven days in the refrigerator.From this experiment we found that carrots was more resistant to spoilage than the cucumbers. Carrots and cucumbers spoilage was eminent when the microbial load reached about 106 ????????????/????.It was concluded that, although the thorough cleaning of salad Carrots and Cucumbers with water and their storage in refrigerator would greatly reduce their microbial load, elimination of all microbial would not be achieved.

Effects of Pre-Cooling on Thermophysiological Responses in Elite Eventing Horses

In this study, we examined the effects of pre-cooling on thermophysiological responses in horses exercising in moderate environmental conditions (average wet bulb globe temperature: 18.5 ± 3.8 °C). Ten international eventing horses performed moderate intensity canter training on two separate days, and were either pre-cooled with cold-water rinsing (5–9 °C for 8 ± 3 min; cooling) or were not pre-cooled (control). We determined velocity (V), heart rate (HR), rectal temperature (Tre,), shoulder and rump skin temperature (Tshoulder and Trump), plasma lactate concentration (LA), gross sweat loss (GSL), and local sweat rate (LSR), as well as sweat sodium, chloride and potassium concentrations. The effect of pre-cooling on Tre was dependent on time; after 20 min of exercise the effect was the largest (estimate: 0.990, 95% likelihood confidence intervals (95% CI): 0.987, 0.993) compared to the control condition, resulting in a lower median Tre of 0.3 °C. Skin temperature was also affected by pre-cooling compared to the control condition (Tshoulder: −3.30 °C, 95% CI: −3.739, −2.867; Trump: −2.31 °C, 95% CI: −2.661, −1.967). V, HR, LA, GSL, LSR and sweat composition were not affected by pre-cooling. In conclusion, pre-cooling by cold-water rinsing could increase the margin for heat storage, allowing a longer exercise time before a critical Tre is reached and, therefore, could potentially improve equine welfare during competition.

Effect of Different Toothbrushing Routines on Interproximal Fluoride Concentration

This study aimed to evaluate the effect of different toothbrushing routines and different kinds of toothpaste on the interproximal fluoride concentration after toothbrushing and its clinical relevance to the recommendations given to patients regarding the process of toothbrushing. Eight adults participated a total of 8 times in order to test different toothbrushing routines with different amounts of toothpaste (1 or 2 cm), durations (1 or 2 min) and amounts of water after toothbrushing (10 or 20 mL). An additional 8 adults participated 6 times in total to test different forms of toothpaste administration (paste, gel and foam) with different amounts of water after toothbrushing (no rinsing or 10 mL). Interdental saliva samples were collected from proximal sites 25/26 and 46/45 using small paper points, before and up to 60 min after toothbrushing. The fluoride concentration was measured by an ion-specific electrode. The area under the curve, saliva fluoride concentration versus time, was calculated. Differences between the groups were tested by ANOVA with Tukey’s multiple comparisons test. An increase in fluoride concentration of 47.2% was observed when the amount of toothpaste increased from 1 to 2 cm (<i>p</i> &#x3c; 0.01), 26.8% when increasing the duration from 1 to 2 min (<i>p</i> &#x3c; 0.01) and 41.2% when reducing the amount of water rinsing from 20 to 10 mL (<i>p</i> &#x3c; 0.01). The paste and gel resulted in higher fluoride concentration (<i>p</i> &#x3c; 0.01) compared with foam. These findings suggest that the amount of toothpaste, the duration and the amount of water have a significant effect on fluoride concentration after toothbrushing. Furthermore, despite the lower amount of fluoride, the gel gives almost the same fluoride concentration after toothbrushing as the toothpaste. The results confirm the importance of giving clear advice to patients regarding the process of toothbrushing.

shoreline

At Land (Maya Deren, 1946) opens with shots of the sea. In the surge of liquid a woman’s body is visible. There is the sensual curve of her dark dress, and the line of her neck. Her cool pale skin, the sheen of the cloth, the salt water offer a stretch of sensations. In a cascade of shots, the film cuts to her shoulders, her long neck, a reclining head. The sweep of the camera shows the rush of water over her body, how her image is deformed in the flow, how the form dissolves in the waves. Her body re-emerges. Her head is cast back, the water rinsing through her long hair. Her mouth is open in rapture. The image seems at first one of drowning. Her body recedes and returns in the frame, moved in the water, her flesh unworldly, morbid, and fragile. The sequence effects a metamorphosis, a sleight of hand. She is there, alive, born. The sea recedes before the film cuts to the woman on the shore. Her eyes are open. Her dark pupils are peculiarly animate....

Investigating Electrode Flooding in a Flowing Electrolyte, Gas-Fed Carbon Dioxide Electrolyzer

Managing the gas-liquid interface within gas diffusion electrodes (GDEs) is key to maintaining high product selectivities in carbon dioxide electroreduction. By screening silver-catalyzed GDEs over a range of applied current densities, we observe an inverse correlation between carbon monoxide selectivity and the electrochemical double-layer capacitance, a proxy for wetted electrode area. We find that plotting current-dependent performance as a function of cumulative charge leads to data collapse onto a single sigmoidal curve indicating that the passage of faradaic current accelerates flooding. We hypothesize that high cathode alkalinity, driven by both initial electrolyte conditions and cathode half-reactions, promotes carbonate formation and precipitation which, in turn, facilitates electrolyte permeation. This mechanism is reinforced by the observations that post-test GDEs retain less hydrophobicity than pristine materials and that water rinsing and drying electrodes temporarily recovers peak selectivity. This knowledge offers an opportunity to design electrodes with greater carbonation tolerance to improve device longevity.<br>