bluuebunny/crossref_metadata_2025_split huggingface dataset:
ADHD Symptoms Related to Profiles of Self‐Esteem in a Longitudinal Study of Twins  A person‐oriented approach
Authors: Edbom Tobias , Granlund Mats , Lichtenstein Paul , Larsson Jan‐Olov 
Published: September 2010

PROBLEM: There are conflicting research data regarding the relationship between attention deficit hyperactivity disorder (ADHD) and low self‐esteem.METHODS: A person‐oriented approach was used to study the relationships between ADHD symptoms and self‐esteem in a longitudinal study of twins starting when they were 8 years old. A cluster analysis was performed at age 13 using five subscales from a self‐esteem questionnaire.FINDINGS: High scores of ADHD symptoms were linked to profiles characterized by lower scores in the domains “skills and talents” and “psychological well‐being”.CONCLUSION: Children with high scores of ADHD symptoms often have specific problem profiles of self‐esteem.
Potential for Enhanced Exercise: A Study of Wellness in College Students
Authors: Leiby Kristen , Powelson Stephanie 
Published: September 2010

PURPOSETo determine the defining characteristics of the wellness diagnosis potential for enhanced exercise among college students; to determine the perceptions of college students regarding the barriers, benefits, and motivation for exercise enhancement.METHODSThe study targeted students, 18 to 25 years of age, attending a small midwestern university. To assess the students' potential for enhanced exercise, a new survey instrument was developed. Nonprobability sampling was used. During pilot testing, 31 students consented to be surveyed as they entered the university fitness center. Pilot data were used to develop a more comprehensive instrument. In the second phase, 50 students consented to participate as they entered the fitness center.FINDINGSResponse rates of 57% and 61% were achieved. When asked, “What motivation did you have to enhance your exercising,” students' most frequent responses were to improve self‐concept, physical health, and athletic performance. When asked, “What benefits have you received from enhanced exercising,” students' most frequent responses were improved self‐concept, increased energy, and increased strength.DISCUSSIONWhen the nurse selects a wellness diagnosis, the individual or group must have been managing effectively and express a desire for a higher level of wellness. Each participant in the pilot study reported enhancing his/her exercising in the preceding 3 months, and each participant stated his/her motivating factors. These motivating factors were translated into the following defining characteristics: expressed or observed desire to improve self‐concept, expressed or observed desire to improve physical health, expressed or observed desire to improve athletic performance.CONCLUSIONSFuture studies (with different groups) are indicated in developing this nursing diagnosis. Research in wellness diagnoses and health promotion are needed to better describe the interactive relationship of the nurse and the client.
Current Knowledge Related to Intelligence and Thinking With Implications for the Development and Use of Case Studies
Authors: Lunney Margaret 
Published: September 2010

PURPOSE.  This paper reviews current knowledge regarding intelligence and thinking, and relates this knowledge to learning to diagnose human responses and to select health outcomes and nursing interventions. DATA SOURCES.  Knowledge from relevant literature sources was summarized. DATA SYNTHESIS.  The provision of high‐quality nursing care requires use of critical thinking with three elements of nursing care: nursing diagnosis, health outcomes, and nursing interventions. Metacognition (thinking about thinking) should be used with knowledge of the subject matter and repeated practice in using the knowledge. Because there are limited clinical opportunities to practice using metacognition and knowledge of these nursing care elements, case studies can be used to foster nurses’ expertise. CONCLUSIONS.  Simulations of clinical cases are needed that illustrate application of the nursing knowledge represented in NANDA International, Nursing Outcomes Classification, and Nursing Interventions Classification. IMPLICATIONS.  The International Journal of Nursing Terminologies and Classifications will promote the dispersion of case studies as a means of facilitating the implementation and use of nursing languages and classifications.
Using Standardized Nursing Languages: A Case Study Exemplar on Management of Diabetes Mellitus
Authors: Fischetti Natalie 
Published: September 2010

PURPOSE.  This case study illustrates the characteristics of the nursing diagnosis readiness for enhanced self health management. DATA SOURCES.  Published literature, experience, and expertise of the author were utilized as data sources. DATA SYNTHESIS.  The standardized nursing languages of NANDA International, Nursing Outcomes Classification, Nursing Interventions Classification, and interventions related to the client's management of diabetes were derived for the case study.CONCLUSION.  The use of standardized nursing languages with interventions related to the management of type 2 diabetes provided a framework for nurses to support clients with enhanced self‐management to improve their outcomes. IMPLICATIONS FOR NURSING PRACTICE.  The use of standardized nursing language in the management of type 2 diabetes can improve client outcomes.
WMAP constraints on low redshift evolution of dark energy
Authors: Jassal H. K. , Bagla J. S. , Padmanabhan T. 
Published: September 2010

Abstract
The conceptual difficulties associated with a cosmological constant have led to the investigation of alternative models in which the equation of state parameter, w=p/ρ, of the dark energy evolves with time. We show that combining the supernova type Ia observations with the constraints from WMAP observations restricts large variation of ρ(z) at low redshifts. The combination of these two observational constraints is stronger than either one. The results are completely consistent with the cosmological constant as the source of dark energy.
MICROWAVE HEATING AND γ‐IRRADIATION TREATMENT OF RAPESEED (BRASSICA NAPUS)
Authors: VALENTOVÁ OLGA , NOVOTNÁ ZUZANA , SVOBODA ZDENĚK , SCHWARZ WALTER , KÁŠ JAN 
Published: September 2010

ABSTRACTRapeseeds were treated with different doses of γ‐irradiation and microwave heating of oil extraction. Improvement of the oil extractivity was achieved after microwave treatment while the quality parameters of crude oil were not significantly changed except the total phosphorus content, which was nearly four times higher compared to that of the control. It seems that microwave treatment damages membranes and thus higher amounts of phospholipids may be released into the crude oil. Microwave heating also resulted in a reduction of enzyme activities and lower protein content in buffered seed extracts due to partial protein denaturation. The differences in protein profiles of treated and untreated seeds were also demonstrated by SDS PAGE. The protein denaturation was observed for all types of proteins. γ‐irradiation had practically no effect on the oil quality parameters and did not change its yield.
SUPPLEMENTATION OF LONG CHAIN N‐3 POLYUNSATURATED FATTY ACIDS INCREASES THE UTILIZATION OF LYCOPENE IN CULTURED AIRWAY EPITHELIAL CELLS
Authors: SAEDISOMEOLIA AHMAD , WOOD LISA G. , GARG MANOHAR L. , GIBSON PETER G. , WARK PETER A.B. 
Published: September 2010

ABSTRACT Increased content of long chain n‐3 polyunsaturated fatty acids (LCn‐3PUFA) in cellular membranes results in increased susceptibility to lipid peroxidation. Antioxidants such as lycopene prevent lipid peroxidation and oxidative degradation. The aim of this study was to determine the effects of LCn‐3PUFA supplementation on lycopene levels in cultured airway epithelial cells. Airway epithelial cells (Calu‐3) were incubated with eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), lycopene‐DHA and lycopene‐EPA for 24 h. The fatty acid incorporation into the cells was analyzed using gas chromatography. Intracellular lycopene concentration was determined using high‐performance liquid chromatography. It was found that EPA (10.6%) and DHA (19.5%) were incorporated into Calu‐3 cells. It was also found that increased incorporation of DHA (and to a lesser extent EPA) resulted in decreased intracellular lycopene levels. These findings suggest that supplementation with LCn‐3PUFA increases the cellular need for antioxidants. PRACTICAL APPLICATIONSIncreasing the proportion of long chain n‐3 polyunsaturated fatty acids (LCn‐3PUFA) in airway cell membranes leads to increased utilization of a potent antioxidant, lycopene. This increased utilization of lycopene is probably due to the increased susceptibility of LCn‐3PUFA to oxidative damage. The interaction between lycopene and LCn‐3PUFA has important implications for both in vivo and in vitro models of respiratory diseases and suggests that co‐supplementation of antioxidants with LCn‐3PUFA is essential to maximize any potential anti‐inflammatory effect.
ANALGESIC AND ANTI‐INFLAMMATORY ACTIVITIES OF LIVER OILS OF FOUR SHARK SPECIES FROM INDIAN EEZ
Authors: MATHEW MATHEN , MATHEW SUSEELA , KUMAR KESAVAN NAIR ASHOK , ANANDAN RANGASAMY 
Published: September 2010

ABSTRACTThe analgesic and anti‐inflammatory properties of liver oils of four different sharks, namelyNeohariotta raleighana,Centrosymnus crepidater,Apristurus indicusandCentrophorus scalpratus, captured from the Arabian Sea and the Indian Ocean were evaluated. While the analgesic property was determined using the acetic acid‐induced mouse writhings and hot‐plate reaction time, the anti‐inflammatory activity was evaluated using the formalin‐induced rat‐paw edema. The oils examined were found to possess significant (P < 0.05) analgesic activity against acetic acid‐induced writhings and hot‐plate reaction in mice. In the formalin‐induced edema, a significant (P < 0.05) inhibition of inflammation was observed between the 2nd and 4th hour showing 58–65% inhibition. These results suggest that liver oils of sharks from Indian waters are effective as analgesic and anti‐inflammatory agents. The role of lipid components (squalene, alkylglycerols and polyunsaturated fatty acids) on anti‐inflammatory and antinociceptive properties is highlighted. Inhibition of the synthesis of prostaglandins and other inflammatory mediators which probably account for the properties is discussed.PRACTICAL APPLICATIONSStudies on the pharmacological properties of liver oils from sharks, inhabiting the waters beyond 600 m depth of the Indian Exclusive Economic Zone are scanty. Shark liver oils contain high fractions of health‐boosting unsaponifiable matter and unsaturated fatty acids that could render beneficial effects. Results suggest that these oils possess excellent anti‐inflammatory and peripheral antinociceptive effects that may contribute to its use in the treatment of arthritis and other inflammatory disorders.
DYNAMIC AND STEADY‐STATE RHEOLOGY OF AUSTRALIAN HONEYS AT SUBZERO TEMPERATURES
Authors: SOPADE PETER ADEOYE , HALLEY PETER JOHN , D’ARCY BRUCE ROBERT , BHANDARI BHESH , CAFFIN NOLA 
Published: September 2010

ABSTRACT The rheology of 10 Australian honeys was investigated at temperatures −15C to 0C by a strain‐controlled rheometer. The honeys exhibited Newtonian behavior irrespective of the temperature, and follow the Cox–Merz rule. G″/G′ and ω are quadratically related, and the crossover frequencies for liquid to solid transformation and relaxation times were obtained. The composition of the honeys correlates well (r2 > 0.83) with the viscosity, and with 247 data sets (Australian and Greek honeys), the following equation was obtained:
image

The viscosity of the honeys showed a strong dependence on temperature, and four models were examined to describe this. The models gave good fits (r 2 > 0.95), but better fits were obtained for the WLF model using Tg of the honeys and µg= 1011 Pa.s. The WLF model with its “universal values” poorly predicted the viscosity, and the implications of the measured rheological behaviors of the honeys in their processing and handling are discussed.
ACTIVITY DISTRIBUTION OF DIGESTIVE PROTEASES FROM NEMIPTERUS VIRGATUS AND THEIR RESPONSES TO pH VALUE AND TEMPERATURE
Authors: TAO HONG , ZHAO MOU‐MING , WANG JIN‐SHUI , YANG BAO , CUI CHUN , ZHAO QIANG‐ZHONG , WU HUI 
Published: September 2010

ABSTRACT In the present study, three groups (I–III) of Nemipterus virgatus, with average body weights of 154.36, 250.72 and 329.09 g, respectively, were used to investigate the changes in the activity and distribution of digestive proteases in different organs and sections of the digestive tract. Another group of N. virgatus (average body weight of 188.41 g) was used to analyze the changes in the activity of digestive proteases in response to various pH values and temperatures. The activity of digestive proteases in all analyzed organs increased with the increase of body weight at the range of 154.36–329.09 g. The activities of digestive proteases in the different sections of the digestive tract were compared, and a similar change was found among groups I–III. The activities of digestive proteases from various organs were in a descending order: pylorus ceca > stomach > foregut > midgut >  hindgut >  hepatopancreas. Through observing the zymograms of substrate–sodium dodecil sulphate‐polyacrylamide gel electrophoresis, many kinds of digestive proteases could be found in different organs and the varieties were changed with the change of body weight. Two peaks in the diagram between protease activity and pH value were found at pH 3.0 and 10.0, respectively. The activity under alkaline condition was 60% higher than that under acidic condition. The optimal temperature for protease activity was 50C, while the protease activity at 10C was only 30% of that at 50C.PRACTICAL APPLICATIONS Nemipterus virgatus is one of the most important commercial fishes in the East China Sea and South China Sea. The digestive tract of N. virgatus is rich in digestive proteases and they can be employed as important biotechnological tools. The activities of digestive proteases from various organs and the effects of pH value and temperature on them were investigated in this study. The effect of body weight of N. virgatus was also evaluated. All these information would be helpful to extensively utilize this resource for the fish process industry.
RHEOLOGICAL PROPERTIES OF CORIANDER AND MINT LEAF PUREE
Authors: RUDRA S.G. , SARKAR B.C. , SHIVHARE U.S. , BASU S. 
Published: September 2010

ABSTRACT Rheological behavior of coriander and mint leaf puree was determined at temperatures of 30 to 80C. Applicability of various rheological models available in the literature was evaluated. The Herschel–Bulkley model provided a good description of the flow behavior of coriander and mint leaf puree over the temperature range of 30–80C. The Arrhenius model successfully described the effect of temperature on consistency index of coriander and mint puree. The temperature dependence of apparent viscosity of mint puree however did not obey the Arrhenius model. The activation energy of flow for coriander and mint puree was 23.99 and 32.62 kJ/mol, respectively.PRACTICAL APPLICATIONSFlow properties of foods are determined for a number of purposes, such as quality control, understanding the structure, process engineering applications and correlation with sensory evaluation (Cepeda et al. 2002; Nindo et al. 2005). Knowledge of the rheology of suspensions contributes to a better understanding of the underlying mechanisms of momentum and heat transfer process (Telis‐Romero et al. 1999; Nindo et al. 2005). Rheological properties are also important for the design of related processing systems, including filling in bottles/cans and appropriate piping arrangements (Steffe 1992; Bhattacharya 1999). Krokida et al. (2001) recently assembled additional data on rheological properties of fruit and vegetable puree. Limited information is available in the literature on the rheological characteristics of herb purees. Herbal purees vary widely in their rheological characteristics and it is necessary to investigate each product separately. Results of this study would be useful in the quality control and design of processing equipment for processing coriander‐ and mint‐based products.
WHEY POWDER AS A CARRIER IN SPRAY DRYING OF SUMAC CONCENTRATE
Authors: BAYRAM ÖZGÜR ARSLAN , BAYRAM MUSTAFA , TEKİN ALI RIZA 
Published: September 2010

ABSTRACT Whey and milk powders and guar gum were tested for their use in spray drying of the sumac flavor. Freshly harvested sumac berries were used to prepare the sumac extract for the spray drying. The ratio of carrier to core material (the sumac flavor) was fixed as 4:1 g/g for all samples and the soluble solids content in the solution was adjusted to 5, 10, 15, 20 and 25%. Absorbance (510 nm), acidity and pH were measured in the solution and SDP. The percent retention of flavoring compounds was determined. When milk powder was added to the sumac solution, it coagulated because of the acidity of sumac solution; therefore, it was not a suitable carrier for sumac. Another carrier was guar gum. However, it was not fed into the spray dryer because of its high water‐holding capacity, which caused a viscous solution. Whey powder was the more suitable carrier to entrap sumac flavor. In addition, the taste of the final SDP was acceptable in which it can be added to slightly acidic food products (pH value of 5.2–5.7). It was also observed that the increasing initial solids content from 5 to 25% increased the retention of flavoring compounds from 6 to 11% based on the absorbance. In addition, the retention based on acidity was increased from approximately 14 to 70%, when the initial solids content increased from 5 to 25%. PRACTICAL APPLICATIONSThis study showed that whey powder can be used for encapsulation of sumac flavor using spray drying. Development of spray‐dried flavoring compounds is very useful to the food industry. Eventually, the new product may be used in different formulations as an additive instead of the sumac extract. Additionally, this carrier may be used for other natural acidic fruit extracts in encapsulation operations.
THE TENDERIZATION OF BUFFALO MEAT USING GINGER EXTRACT
Authors: NAVEENA B.M. , MENDIRATTA S.K. 
Published: September 2010

ABSTRACT The effectiveness of ginger extract (GE) as a tenderizing agent in buffalo meat was investigated. Three cm3 uniform sized buffalo meat chunks (round) were marinated with different concentrations (0, 3, 5 and 7% v/w) of GE for 48 h at 4 ± 1C. Treatment with GE improved the cooking yield and significantly (P < 0.01) reduced the shear force values. Sensory evaluation scores revealed a significant (P < 0.01) improvement in flavor, tenderness and overall palatability of GE treated samples compared to control. Scanning electron microscope (SEM) pictures also clearly depict extensive degradation of muscle fibers and connective tissue layers surrounding muscle fibers in GE treated samples. Based on shear force values and sensory evaluation scores, 5% v/w GE treatment was found to be the optimum for tenderization of buffalo meat.
AN EVALUATION OF THE ANTIOXIDANT AND ANTIMICROBIAL EFFECTIVENESS OF DIFFERENT FORMS OF GARLIC AND BHA IN EMULSION‐TYPE SAUSAGES DURING REFRIGERATED STORAGE
Authors: KIM Y.J. , NAHM B.A. , CHOI I.H. 
Published: September 2010

ABSTRACT The antioxidant and antimicrobial effects of each of different forms of garlic and BHA in emulsion‐type sausage at 4C for 0, 10, 20 and 30 days were investigated. The treatments were divided into five groups: control, 30 g of fresh garlic /kg of sausage, 9 g of garlic powder /kg of sausage, 100 mL of garlic extract/kg of sausage and 0.1 g of BHA/kg of sausage. pH, peroxide value (POV), thiobarbituric acid reactive substance (TBARS), residual nitrite contents (RN) and total aerobic plate count (TAPC) were evaluated during storage. pH values and RN contents showed a significant decrease in all treatments during storage days. With the exception of POV value at 30 days of storage, an increase in POV, TBARS and TAPCs was observed in all treatments as storage time increased. In addition, the treatment with different forms of garlic and BHA during storage reduced pH, POV, TBARS, RN and TAPCs when compared with control. Consequently, the use of fresh garlic had much better antioxidant and antimicrobial effectiveness than other treatments. PRACTICAL APPLICATIONSAntioxidant or antimicrobial effectiveness is one of the major factors related to consumer acceptance for determining the quality of meat and meat products and their shelf life. The current study can be applied to prevent lipid oxidation and growth of microorganism in emulsion‐type sausage and to produce new sausage formulations for a gradually increasing consumer acceptance. Based on the results, different forms of garlic can be used to improve oxidative stability of emulsion‐type sausage and decrease the growth of microorganisms proving its antioxidant and antimicrobial effectiveness. The employment of natural additives in food preparations is perceived by consumers as a healthier practice than the addition of synthetic additives.
TIME‐RESOLVED FLUORESCENCE DETECTION OF SHIGA‐LIKE TOXINS PRODUCED BY ESCHERICHIA COLI O157 AND NON‐O157 IN GROUND BEEF1
Authors: TU SHU‐I. , GOLDEN MARSHA , PAOLI GEORGE , GORE MITCHELL , GEHRING ANDREW 
Published: September 2010

ABSTRACT An immunomagnetic bead time‐resolved fluorescence assay (IMB‐TRF) was developed for the detection of Shiga‐like toxins I and II (SLT I and II) from Shiga‐like toxin‐producing Escherichia coli (STEC). Twenty‐five gram of ground beef patties were inoculated with 1 CFU/g of O157 or non‐O157 (STEC) stored at 7C for 5 h and incubated with 100 mL added EC broth at 37C and 140 r.p.m. shaking for 20 h. Ten µg/mL of ofloxacin was added to the EC broth after 20 h of incubation to enhance toxin production. After 4 more hours of incubation, samples were removed and centrifuged for 10 min at 5000 r.p.m. The supernatant was removed and saved and a bacterial protein extraction reagent was used to lyse the cells in the pellet and release intracellular SLTs (Fraction I) which were then recombined with extracellular SLTs (Fraction II) present in the supernatant. Immunomagnetic beads coated with monoclonal antibodies specific to Shiga‐like toxins I and II were applied to capture and concentrate the toxins and captured toxins were labeled with lanthanide‐tagged antitoxin antibodies to from sandwiched complexes prior to detection by a TRF reader. TRF pathogen detection levels, defined as signals ≥ 2× uninoculated samples, were achieved in all STEC inoculated samples and no cross‐reactivity was observed with either nonpathogenic microflora present on the meat or nontoxin‐producing E. coli K12 inoculated samples.
SENSORY AND INSTRUMENTAL TEXTURE ANALYSIS OF CASSAVA (MANIHOT ESCULENTA, CRANTZ) ROOTS
Authors: BELÉIA A. , PRUDENCIO‐FERREIRA S.H. , YAMASHITA F. , SAKAMOTO T.M. , ITO L. 
Published: September 2010

ABSTRACTTwo cassava varieties, at three harvesting ages, 6, 12 and 24 months, were analyzed for sensory flavor and texture development. Maximum shear force, Texture Profile Analysis (TPA) and water absorption during cooking were determined at various sampling times. Changes during cooking were described by pseudo‐zero order models for water absorption, flavor and texture development for the fast cooking samples. The 24‐month‐old roots had higher variability and never reached optimum texture or flavor development. Significant pseudo first order models could represent hardness, cohesiveness and chewiness of the TPA, while springiness and adhesiveness varied in a non‐linear fashion. Maximum shear force was 111 N for raw samples and 8.1 N for samples that cooked in less than 25 min. Samples that required longer cook time had on the average a maximum shear force of 19 N.