...ANALYSIS OF FOOD PRODUCTS FOOD SCIENCE 581 Instructor Prof. D. Julian McClements Room 238, Chenoweth Lab Tel: 545 1019 Email: mcclements@foodsci.umass.edu Course Description Food products are analyzed for a variety of reasons, e.g., compliance with legal and labeling requirements, assessment of product quality, determination of nutritive value, detection of adulteration, research and development. The lectures will cover the basic principles of analytical procedures and techniques commonly used to provide information about the chemical composition, structure and physical properties of food materials. The aim of the laboratory classes is to give students experience in performing food analysis experiments, analyzing data and reporting their findings. In addition, students are expected to work in teams on a special project where they will identify and critically assess the most appropriate analytical methods for analyzing the properties of a particular food product. [4 Credits]. Textbooks * Introduction to Food Analysis. S.S. Nielsen, 1998. Aspen Publishers - The best general overview of food analysis techniques currently available. (Required). * Food Analysis: Theory and Practice. Y. Pomeranz and C.E. Meloan, Chapman and Hall - General overview of food analysis techniques (Useful) * Food Analysis: Principles and Techniques. D.W. Gruenwedel and J.R. Whitaker, Marcel Dekker - General overview of food analysis techniques (Useful) * Analytical Chemistry of Foods...
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...Losing Battle Against Bacteria The Failure of Conventional Dentistry Chapter 1 References CHAPTER 2 DENTIST WESTON PRICE DISCOVERS THE CURE Lack of Nutrition is the Cause of Physical Degeneration The Healthy People of the Loetschental Valley, Switzerland Modern Swiss were Losing Their Health The Healthy People of the Outer Hebrides Gaelics on Modern Foods are Losing Their Health Genetics and Tooth Decay Aborigines of Australia Nutritive Values of Diets Compared Fat-soluble Vitamins and Activators Mantesh Why Tooth Decay with Modern Civilization? Weston Price's Tooth Decay Curing Protocol Dr. Price's Protocol Summarized Chapter 2 References CHAPTER 3 MAKE YOUR TEETH STRONG WITH FAT-SOLUBLE VITAMINS How Teeth Remineralize 101 Hormones and Tooth Decay Cholesterol The Miracle of Vitamin D Vital Fat-Soluble Vitamin A Cod Liver Oil Heals Cavities Weston Price’s Activator X More Fat-Soluble Vitamin Sources: Bone Marrow, Brain, Kidneys, and Glands Organs from the Water Fat-soluble Vitamin Summary Chapter 3 References CHAPTER 4 REMINERALIZE YOUR TEETH WITH WISE FOOD CHOICES The Town without a Toothache Deceptive Labeling Pasteurization Kills Milk Obtaining Raw Milk Good Soup Heals Your Teeth Blood Sugar Sweeteners Protein for Your Teeth Protein Assimilation...
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...Physical Chemistry Understanding our Chemical World Physical Chemistry Understanding our Chemical World Paul Monk Manchester Metropolitan University, UK Copyright 2004 John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex PO19 8SQ, England Telephone (+44) 1243 779777 Email (for orders and customer service enquiries): cs-books@wiley.co.uk Visit our Home Page on www.wileyeurope.com or www.wiley.com All Rights Reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except under the terms of the Copyright, Designs and Patents Act 1988 or under the terms of a licence issued by the Copyright Licensing Agency Ltd, 90 Tottenham Court Road, London W1T 4LP, UK, without the permission in writing of the Publisher. Requests to the Publisher should be addressed to the Permissions Department, John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex PO19 8SQ, England, or emailed to permreq@wiley.co.uk, or faxed to (+44) 1243 770620. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the Publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Other Wiley...
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...1 General Science General Science CHAPTER I. CHAPTER CHAPTER CHAPTER I CHAPTER I CHAPTER I CHAPTER II CHAPTER II CHAPTER II CHAPTER III CHAPTER III CHAPTER III CHAPTER IV CHAPTER IV CHAPTER IV CHAPTER V CHAPTER V CHAPTER V CHAPTER VI CHAPTER VI CHAPTER VI CHAPTER VII CHAPTER VII CHAPTER VII CHAPTER VIII CHAPTER VIII CHAPTER VIII CHAPTER IX CHAPTER IX 2 CHAPTER IX CHAPTER X CHAPTER X CHAPTER X CHAPTER XI CHAPTER XI CHAPTER XI CHAPTER XII CHAPTER XII CHAPTER XII CHAPTER XIII CHAPTER XIII CHAPTER XIII CHAPTER XIV CHAPTER XIV CHAPTER XIV CHAPTER XV CHAPTER XV CHAPTER XV CHAPTER XVI CHAPTER XVI CHAPTER XVI CHAPTER XVII CHAPTER XVII CHAPTER XVII CHAPTER XVIII CHAPTER XVIII CHAPTER XVIII CHAPTER XIX CHAPTER XIX CHAPTER XIX CHAPTER XX CHAPTER XX CHAPTER XX CHAPTER XXI CHAPTER XXI CHAPTER XXI CHAPTER XXII CHAPTER XXII CHAPTER XXII CHAPTER XXIII CHAPTER XXIII CHAPTER XXIII CHAPTER XXIV CHAPTER XXIV CHAPTER XXIV CHAPTER XXV CHAPTER XXV CHAPTER XXV CHAPTER XXVI CHAPTER XXVI CHAPTER XXVI General Science CHAPTER XXVII CHAPTER XXVII CHAPTER XXVII CHAPTER XXVIII CHAPTER XXVIII CHAPTER XXVIII CHAPTER XXIX CHAPTER XXIX CHAPTER XXIX CHAPTER XXX CHAPTER XXX CHAPTER XXX CHAPTER XXXI CHAPTER XXXI CHAPTER XXXI CHAPTER XXXII CHAPTER XXXII CHAPTER XXXII CHAPTER XXXIII CHAPTER XXXIII CHAPTER XXXIII CHAPTER XXXIV CHAPTER XXXIV CHAPTER XXXIV CHAPTER XXXV CHAPTER XXXV CHAPTER XXXV General...
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...ago) these animals went extinct and the tree lost its major dispersal system What is the most obvious foundation of life on land? o Is landà soil Climate defines biomes, the ‘shapes’ of vegetation o Defines the major types of land on earth o Temperature and precipitation to be specific Soils in turn greatly affect the aspects (roots, water, nutrient) à rentention, root attachment, etc. Soil typically form layers (horizontal) retaining a range of physical and chemical layers: o Classification of soil: O= organic, A, B, C Soil horizons: description o O: organic, litter on top, fine litter deeper (gets broken down, hence fine), pollen, dead organisms o A: mineral soil, some organic matter. Clay, iron, aluminum, silicates, and soluble organics leach out gradually o B: depositional. Materials leached from A settle in B. Deposits may form banding patterns. o C: weathered parent material: rock fragment o Particulate to dissolved material gradient, organic to purely mineral Soils: warm and humid climate à breakdown faster than in colder climate à large organic waste...
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...1 UNIT 1 Living Things and Their Environment DRAFT April 29, 2014 Photo Credit: http://www.flyingfourchette.com/2013/05/25/around-ubud/ 2 UNIT 1: Living Things and Their Environment Introduction At this point, students have already learned in Grade 8 how the body breaks down food into forms that can be absorbed through the digestive system and then transported to each cell, which was on the other hand discussed in Grade 7 to be the basic unit of life. The learners have also discovered that cells divide to produce new cells by mitosis and meiosis. They have understood that meiosis is an early step in sexual reproduction that leads to variation. Students have been introduced to genetics to be able to appreciate evolutionary differences among species. Learners have also found out that biodiversity is the collective variety of species living in an ecosystem, and by studying the ecosystem; they have come across the various cycling of materials and energy transformation. DRAFT April 29, 2014 All modules in Grade 9 Unit 1-Living Things and Their Environment present student-centered activities that will allow the learners to discover and develop concepts that they may consider useful to their everyday life. At the end of each lesson, key concepts are provided for the students to grasp ideas and information that they will remember even after they have left school. Instructional activities are designed to build up the students’ knowledge, understanding, skills, and ability to transfer...
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...NINTH EDITION Burton’s MICROBIOLOGY FOR THE HEALTH SCIENCES Paul G. Engelkirk, PhD, MT(ASCP), SM(AAM) Biomedical Educational Services (Biomed Ed) Belton, Texas Adjunct Faculty, Biology Department Temple College, Temple, TX Janet Duben-Engelkirk, EdD, MT(ASCP) Biomedical Educational Services (Biomed Ed) Belton, Texas Adjunct Faculty, Biotechnology Department Temple College, Temple, TX Acquisitions Editor: David B. Troy Product Manager: John Larkin Managing Editor: Laura S. Horowitz, Hearthside Publishing Services Marketing Manager: Allison Powell Designer: Steve Druding Compositor: Maryland Composition/Absolute Service Inc. Ninth Edition Copyright © 2011 Lippincott Williams & Wilkins, a Wolters Kluwer business © 2007 Lippincott Williams & Wilkins, © 2004 Lippincott Williams & Wilkins, © 2000 Lippincott Williams & Wilkins, © 1996 Lippincott-Raven, © 1992, 1988, 1983, 1979 JB Lippincott Co. 351 West Camden Street Baltimore, MD 21201 Printed in the People’s Republic of China All rights reserved. This book is protected by copyright. No part of this book may be reproduced or transmitted in any form or by any means, including as photocopies or scanned-in or other electronic copies, or utilized by any information storage and retrieval system without written permission from the copyright owner, except for brief quotations embodied in critical articles and reviews. Materials appearing in this book prepared by individuals as part of their official duties as U.S. government employees...
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...Essentials Ruth E. McCall, BS, MT (ASCP) Retired Program Director and Instructor Central New Mexico Community College Albuquerque, New Mexico President, NuHealth Educators, LLC Faculty, Emeritus Phoenix College Phoenix, Arizona Fifth Edition Cathee M. Tankersley, BS, MT (ASCP) Acquisitions Editor: Peter Sabatini Product Manager: Meredith L. Brittain Marketing Manager: Shauna Kelley Designer: Holly McLaughlin Production Services: Aptara, Inc. Fifth Edition Copyright © 2012, 2008 by Lippincott Williams & Wilkins, a Wolters Kluwer business. Two Commerce Square 2001 Market Street Philadelphia, PA 19103 351 West Camden Street Baltimore, MD 21201 Printed in China All rights reserved. This book is protected by copyright. No part of this book may be reproduced or transmitted in any form or by any means, including as photocopies or scanned-in or other electronic copies, or utilized by any information storage and retrieval system without written permission from the copyright owner, except for brief quotations embodied in critical articles and reviews. Materials appearing in this book prepared by individuals as part of their official duties as U.S. government employees are not covered by the above-mentioned copyright. To request permission, please contact Lippincott Williams & Wilkins at Two Commerce Square, 2001 Market Street, Philadelphia, PA 19103, via email at permissions@lww.com, or via website at lww.com (products and services). 9 8 7 6 5 4 3 2 1 Library of Congress...
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...NCSBN ON-LINE REVIEW 1.A client has been hospitalized after an automobile accident. A full leg cast was applied in the emergency room. reason for the nurse to elevate the casted leg is to A) Promote the client's comfort B) Reduce the drying time C) Decrease irritation to the skin D) Improve venous return The most important D: Improve venous return. Elevating the leg both improves venous return and reduces swelling. Client comfort will be improved as well. 2. The nurse is reviewing with a client how to collect a clean catch urine specimen. What is the appropriate sequence to teach the client? A) B) C) D) Clean the meatus, begin voiding, then catch urine stream Void a little, clean the meatus, then collect specimen Clean the meatus, then urinate into container Void continuously and catch some of the urine A: Clean the meatus, begin voiding, then catch urine stream. A clean catch urine is difficult to obtain and requires clear directions. Instructing the client to carefully clean the meatus, then void naturally with a steady stream prevents surface bacteria from contaminating the urine specimen. As starting and stopping flow can be difficult, once the client begins voiding it’s best to just slip the container into the stream. Other responses do not reflect correct technique 3. Following change-of-shift report on an orthopedic unit, which client should the nurse see first? A) B) C) D) 16 year-old who had an open reduction of a fractured wrist 10 hours ago 20 year-old...
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