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R2P, Humanitarian Intervention and Independence. The Proof of the Pudding Is in the Eating  [cached]
Mient Jan Faber
Amsterdam Law Forum , 2009,
Abstract: In this opinion article, Mient Jan Faber offers a unique insight on a series of recent conflicts. Faber’s first-hand experience of warzones, and personal engagement with many important actors, allows him to lend welcome colour to the debate on humanitarian intervention. He employs this wealth of experience to support his thesis that the ‘Responsibility to Protect’ doctrine has been hijacked, and is now a mere ‘Trojan Horse’ for military intervention for selfish reasons.
Microorganisms associated with the preparation of plantain pudding in Western Nigeria
RE Ohenhen, IB Enweani, SI Ogiehor, K Uwabor
African Journal of Biotechnology , 2006,
Abstract: The microbiological and physico-chemical quality of plantain pudding was evaluated during processing and storage under ambient temperature (30.5°C) for 120 h duration. Results indicates that the total viable bacteria count decreased from 1.36 x 105 cfu/g (raw sample) to 0.3 x 101 cfu/g after cooking and thereafter increase steadily to 1.05 x 108 cfu/g while the total fungi count decreased from 2.70 x 104 cfu/g to non detectable count after boiling but increase to 6.40 x 106 cfu/g at the end of the storage period. Seven bacteria genera; Bacillus, Staphylococcus, Streptococcus, Pseudomonas, Klebsiella, Lactobacillus and Escherichia coli and six fungi genera; Fusarium spp., Aspergillus spp., Penicillium spp., Alternia spp., Geotrichium spp. and Cladosporium spp. were detected and isolated. The pH decreased from 5.7 (raw sample) to 4.7 after boiling and thereafter decreased gradually till the end of the storage period while the titratable acidity increased slightly. Furthermore, the moisture content decreased steadily all through the storage period.
Enterotoxicity of Staphylococcus aureus isolated from beans pudding
EI Sule, A.O Lawal, D Damisa
Science World Journal , 2007,
Abstract: 36 samples of beans pudding from selected sources were analysed for Staphylococcus aureus and Bacillus cereus using standard protocols aimed at assessing its bacteriological quality. Samples obtained from restaurant showed slightly lower value for total plate count (1.3 x 104 - 1.6 x 106 cfu/gm) compared to samples from cafeteria (2.7 x 104 - 2.6 x 106 cfu/gm) and hawkers (3.1 x 104 - 3.2 x 106 cfu/gm). Count of S. aureus from samples obtained from hawkers varied between 1.2 x 103 - 2.0 x 106 cfu/gm while those of cafeteria and restaurant showed counts varying between 1.3 x 103 - 1.0 x 105 cfu/gm and 2.2 x 103 - 1.1 x 105 cfu/gm respectively. The counts for B. cereus from samples obtained from hawker ranged from 1.0 x 102 - 1.3 x 104 cfu/gm, while those from cafeteria and restaurant ranged from 1.0 x 102 - 2.10 x 104 cfu/gm and 1.0 x 102 - 1.0 x 104 cfu/gm respectively. 53% of the 13 isolates of S. aureus produced enterotoxin A but non produced enterotoxins C and D. The results from this study showed that S. aureus is common in vended beans capable of producing pathogenic enterotoxin A.
"Pudding mold" band drives large thermopower in Na$_x$CoO$_2$  [PDF]
Kazuhiko Kuroki,Ryotaro Arita
Physics , 2007, DOI: 10.1143/JPSJ.76.083707
Abstract: In the present study, we pin down the origin of the coexistence of the large thermopower and the large conductivity in Na$_x$CoO$_2$. It is revealed that not just the density of states (DOS), the effective mass, nor the band width, but the peculiar {\it shape} of the $a_{1g}$ band referred to as the "pudding mold" type, which consists of a dispersive portion and a somewhat flat portion, is playing an important role in this phenomenon. The present study provides a new guiding principle for designing good thermoelectric materials.
Eating disorders
Konti? Olga,Vasiljevi? Nadja,Tri?ovi? Marija,Jorga Jagoda
Srpski Arhiv za Celokupno Lekarstvo , 2012, DOI: 10.2298/sarh1210673k
Abstract: Eating disorders are considered chronic diseases of civilization. The most studied and well known are anorexia and bulimia nervosa. Anorexia is considered one of the most common psychiatric problems of girls in puberty and adolescence. Due to high mortality and morbidity as well as the increasing expansion of these diseases, it is clear why the amount of research on these diseases is growing worldwide. Eating disorders lead to numerous medical complications, mostly due to late diagnosis. The main characteristic of these diseases is changed behavior in the nutrition, either as an intentional restriction of food, i.e. extreme dieting, or overeating, i.e. binge eating. Extreme dieting, skipping meals, self-induced vomiting, excessive exercise, and misuse of laxatives and diuretics for the purpose of maintaining or reducing body weight are characteristic forms of compensatory behavior of patients with eating disorder. The most appropriate course of treatment is determined by evaluating the patient’s health condition, associated with behavior and eating habits, the experience of one’s own body, character traits of personality, and consequently the development and functioning of the individual. The final treatment plan is individual. Eating disorders are a growing medical problem even in this part of the world. Prevention should be planned in cooperation with different sectors so as to stop the epidemic of these diseases.
Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding  [cached]
Tulay Ozcan,Lutfiye Yilmaz-Ersan,Arzu Akpinar-Bayizit,Oya Irmak Sahin
Mljekarstvo , 2010,
Abstract: The purpose of this study was to determine the survival of two probiotic micro-organisms (Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12) in a rice pudding, the impact of these bacteria on hygienic quality, and to verify the perspectives of the product with regard to consumer sensorial acceptance. The products were monitored for the microbial population, pH, titratable acidity and consistency, during storage at 4±1 °C for up to 21 days. Sensory preference was also tested. Even though the viability of the probiotic bacteria was reduced over 21 days of storage, the viable cell concentrations were still sufficient to obtain the desired therapeutic impact. The counts of yeasts-moulds and Staphylococcus spp. decreased in samples with added probiotic bacteria. The sensorial properties of probiotic rice pudding demonstrated similar acceptability to the control up to 14 days and declined thereafter. Rice pudding was considered suitable food for the delivery of probiotic micro-organisms, with sufficient viability and acceptable sensory characteristics.
Eating epilepsy
Haddad, Monica S.;Puglia Jr., P.;Navarro, Jessie M.;Gronich, G.;Scapolan, H. B.;Aloe, F. S.;Vilela, M. M.;Naylor, F. G. M.;Cukiert, A.;Mariano Jr., R.;
Arquivos de Neuro-Psiquiatria , 1991, DOI: 10.1590/S0004-282X1991000300016
Abstract: eating epilepsy is a rare type of reflex epilepsy. a 24 years-old male with eating reflex complex partial seizures was submitted to clinical, neurological, neuroradio-logical and eeg studies. neurologic and ct examinations were normal. eeg recordings including video-eeg monotoring during meals disclosed focal abnormalities related to both temporal lobes prevailing at the left side and secondary bilateral synchrony mainly in more anterior regions. ictal findings were similar to the interictal secondary bilateral synchrony except for its longer duration. pb, vpa and dph monotherapies were ineffective. high dose cbz monotherapy yielded good but uncomplete seizure control. since a big number of precipitants could be involved, no specific physiopathological basis could be stablished.
Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties
Reyhan Irkin, Metin Guldas
Acta agriculturae Slovenica , 2011, DOI: 10.2478/v10014-011-0016-6
Abstract: A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei. These benefits include anti-mutagenic effects, anti-carcinogenic properties, improvement in lactose metabolism, reduction in serum cholesterol and immune system stimulation. Because of the potential health benefits, these microorganisms are increasingly being incorporated into dairy foods. Several studies in recent years have shown the benefits deriving from the ingestion of probiotics and a large number of products containing lactobacilli and bifidobacteria formulated. The purpose of this study was to develop a pudding with cacao to which probiotic microorganisms were added and investigate the viability of probiotic microorganisms during the shelf-life along 25 days at 4 °C. Organoleptic properties of the puddings were also evaluated during the storage. Bifidobacterium animalis ssp. lactis LAFTI B94, Lactobacillus acidophilus LAFTI L10 and Lactobacillus casei LAFTI L26 cultures were activated and incorporated into the product. Pudding with cacao was shown to be a good vehicle for the delivery of Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus during 15 and 25 days respectively and these microorganisms did not interfere in the sensorial preferences of the product except Lactobacillus casei. The pH values and organoleptic scores of the pudding samples, except Lactobacillus casei LAFTI L26 containing ones, did not change for 20 days during the storage period, statistically (P<0.01). The pudding containing Lactobacillus casei LAFTI L26 was taken the lowest sensorial scores. The all samples were lost their organoleptic properties at the 25 days of storage period.
Prevalence of eating disorders and eating attacks in narcolepsy
Norbert Dahmen,Julia Becht,Alice Engel,Monika Thommes
Neuropsychiatric Disease and Treatment , 2008,
Abstract: Norbert Dahmen, Julia Becht, Alice Engel, Monika Thommes, Peter TonnPsychiatry Department, University of Mainz, GermanyAbstract: Narcoleptic patients suffer frequently from obesity and type II diabetes. Most patients show a deficit in the energy balance regulating orexinergic system. Nevertheless, it is not known, why narcoleptic patients tend to be obese. We examined 116 narcoleptic patients and 80 controls with the structured interview for anorectic and bulimic eating disorders (SIAB) to test the hypothesis that typical or atypical eating attacks or eating disorders may be more frequent in narcoleptic patients. No difference in the current prevalence of eating disorders bulimia nervosa, binge eating disorder, or anorexia nervosa was found, nor was the frequency of eating attacks higher in the narcolepsy group. We conclude that present eating disorders and eating attacks as defined in DSM IV are not the reason for the observed differences in body composition. Additional factors, such as basal metabolic rates and lifestyle factors need to be considered.Keywords: narcolepsy, eating disorder, SIAB, bulimia, anorexia, eating attack
Suicidal Behavior in Eating Disorders  [PDF]
Bedriye Oncu,Direnc Sakarya
Psikiyatride Guncel Yaklasimlar , 2013,
Abstract: Suicide associated mortality rates are notable for eating disorders. Crude mortality rate associated with suicide, varies between 0% and 5.3% in patients with eating disorders. Prominent risk factors for suicidal behavior among these patients are subtype of the eating disorders, comorbid psychiatric diagnosis (e.g. depression, alcohol and substance abuse, personality disorders), ultrarapid drug metabolism, history of childhood abuse and particular family dynamics. In this article, suicidal behavior and associated factors in eating disorders are briefly reviewed.
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