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Journal articles on the topic "Little flavons"
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Valdameri, Glaucio, Juliana C. N. Kenski, Vivian R. Moure, Marina Trombetta-Lima, Glaucia R. Martinez, Mari C. Sogayar, Sheila M. B. Winnischofer, and Maria E. M. Rocha. "Flavone Induces Cell Death in Human Hepatoma HepG2 Cells." Natural Product Communications 9, no. 10 (October 2014): 1934578X1400901. http://dx.doi.org/10.1177/1934578x1400901013.
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Flavones have received considerable attention because of their antiproliferative properties and selective effects on cancer cells, making them good candidates for use in cancer therapy. In contrast to other flavones, little is known about the effects of the flavone core structure (2-phenyl-4H-1-benzopyran-4one) on cancer cells. Here, we report that flavone induces cell death in human hepatoma HepG2 cells. Furthermore, annexin-V+/PI- and SubG1 populations of HepG2 cells increased after flavone treatment. Exposure of HepG2 to flavone did not result in either cytochrome c release into the cytosol or changes in the mitochondrial membrane potential. Treatment of HepG2 cells with flavone for 24 h reduced the accumulation of intracellular ROS, which correlated with upregulation of Gred, CuZnSOD and MnSOD mRNA levels. Taken together, our results provided useful insights into the mechanism of cell death caused by flavones, in order to evaluate their future application in hepatocarcinoma therapy.
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Nyman, Amy L., Kymberle L. Sterling, Ban A. Majeed, Dina M. Jones, and Michael P. Eriksen. "Flavors and Risk: Perceptions of Flavors in Little Cigars and Cigarillos Among U.S. Adults, 2015." Nicotine & Tobacco Research 20, no. 9 (June 28, 2017): 1055–61. http://dx.doi.org/10.1093/ntr/ntx153.
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Cunningham, Colin S., Mollie E. Miller, Wallace B. Pickworth, Esther Salazar, and Chad J. Reissig. "Abuse Liability of Cigarettes and Little Cigars in Adult Smokers." Tobacco Regulatory Science 5, no. 6 (November 1, 2019): 541–53. http://dx.doi.org/10.18001/trs.5.6.6.
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Objectives: Little cigars resemble cigarettes but are not subject to the US Food and Drug Administration's flavor restrictions on cigarettes. This within-subject laboratory study assessed the abuse liability of cigarettes and little cigars of varying flavors. Methods: Forty-eight adult cigarette smokers who also smoke little cigars or cigarillos completed 4 sessions that differed by tobacco product smoked: usual brand cigarette, unflavored, cherry, and menthol little cigars. Expired breath CO (COex), plasma nicotine, physiological measures, smoking topography, and subjective measures were assessed during and after each session. Results: Compared to usual brand cigarettes, little cigars were associated with smaller reductions in craving and lower subjective appeal. Minor changes in COex were observed despite less tobacco smoked in some of the little cigar sessions. Cherry flavored little cigars had the highest COex boost and subjective appeal relative to unflavored and menthol flavored little cigars. Conclusions: Generally, little cigars were rated as less appealing than cigarettes. However, cherry flavored little cigars had higher subjective appeal and produced a different smoking topography compared to the unflavored and menthol flavored little cigars. These data suggest some tobacco flavors may lead to an increased abuse liability and toxicant exposure relative to others.
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Donner, I. H. "Intellectual property protection for multimedia applications. 1. So many flavors, so little time." Computer 28, no. 7 (July 1995): 92–93. http://dx.doi.org/10.1109/2.391064.
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Rowell, Temperance R., Steven L. Reeber, Shernita L. Lee, Rachel A. Harris, Rachel C. Nethery, Amy H. Herring, Gary L. Glish, and Robert Tarran. "Flavored e-cigarette liquids reduce proliferation and viability in the CALU3 airway epithelial cell line." American Journal of Physiology-Lung Cellular and Molecular Physiology 313, no. 1 (July 1, 2017): L52—L66. http://dx.doi.org/10.1152/ajplung.00392.2016.
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E-cigarettes are generally thought of as a safer smoking alternative to traditional cigarettes. However, little is known about the effects of e-cigarette liquids (e-liquids) on the lung. Since over 7,000 unique flavors have been identified for purchase in the United States, our goal was to conduct a screen that would test whether different flavored e-liquids exhibited different toxicant profiles. We tested the effects of 13 different flavored e-liquids [with nicotine and propylene glycol/vegetable glycerin (PG/VG) serving as controls] on a lung epithelial cell line (CALU3). Using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay as an indicator of cell proliferation/viability, we demonstrated a dose-dependent decrease of MTT metabolism by all flavors tested. However, a group of four flavors consistently showed significantly greater toxicity compared with the PG/VG control, indicating the potential for some flavors to elicit more harmful effects than others. We also tested the aerosolized “vapor” from select e-liquids on cells and found similar dose-dependent trends, suggesting that direct e-liquid exposures are a justifiable first-pass screening approach for determining relative e-liquid toxicity. We then identified individual chemical constituents for all 13 flavors using gas chromatography-mass spectrometry. These data revealed that beyond nicotine and PG/VG, the 13 flavored e-liquids have diverse chemical constituents. Since all of the flavors exhibited some degree of toxicity and a diverse array of chemical constituents with little inhalation toxicity available, we conclude that flavored e-liquids should be extensively tested on a case-by-case basis to determine the potential for toxicity in the lung and elsewhere.
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Gravely, Shannon, K. Michael Cummings, David Hammond, Eric Lindblom, Danielle M. Smith, Nadia Martin, Ruth Loewen, et al. "The Association of E-cigarette Flavors With Satisfaction, Enjoyment, and Trying to Quit or Stay Abstinent From Smoking Among Regular Adult Vapers From Canada and the United States: Findings From the 2018 ITC Four Country Smoking and Vaping Survey." Nicotine & Tobacco Research 22, no. 10 (May 25, 2020): 1831–41. http://dx.doi.org/10.1093/ntr/ntaa095.
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Abstract Aims This study examined whether nontobacco flavors are more commonly used by vapers (e-cigarette users) compared with tobacco flavor, described which flavors are most popular, and tested whether flavors are associated with: vaping satisfaction relative to smoking, level of enjoyment with vaping, reasons for using e-cigarettes, and making an attempt to quit smoking by smokers. Methods This cross-sectional study included 1603 adults from Canada and the United States who vaped at least weekly, and were either current smokers (concurrent users) or former smokers (exclusive vapers). Respondents were categorized into one of seven flavors they used most in the last month: tobacco, tobacco–menthol, unflavored, or one of the nontobacco flavors: menthol/mint, fruit, candy, or “other” (eg, coffee). Results Vapers use a wide range of flavors, with 63.1% using a nontobacco flavor. The most common flavor categories were fruit (29.4%) and tobacco (28.7%), followed by mint/menthol (14.4%) and candy (13.5%). Vapers using candy (41.0%, p < .0001) or fruit flavors (26.0%, p = .01) found vaping more satisfying (compared with smoking) than vapers using tobacco flavor (15.5%) and rated vaping as very/extremely enjoyable (fruit: 50.9%; candy: 60.9%) than those using tobacco flavor (39.4%). Among concurrent users, those using fruit (74.6%, p = .04) or candy flavors (81.1%, p = .003) were more likely than tobacco flavor users (63.5%) to vape in order to quit smoking. Flavor category was not associated with the likelihood of a quit attempt (p = .46). Among exclusive vapers, tobacco and nontobacco flavors were popular; however, those using tobacco (99.0%) were more likely than those using candy (72.8%, p = .002) or unflavored (42.5%, p = .005) to vape in order to stay quit. Conclusions A majority of regular vapers in Canada and the US use nontobacco flavors. Greater satisfaction and enjoyment with vaping are higher among fruit and candy flavor users. While it does not appear that certain flavors are associated with a greater propensity to attempt to quit smoking among concurrent users, nontobacco flavors are popular among former smokers who are exclusively vaping. Future research should determine the likely impact of flavor bans on those who are vaping to quit smoking or to stay quit. Implications Recent concerns about the attractiveness of e-cigarette flavors among youth have resulted in flavor restrictions in some jurisdictions of the United States and Canada. However, little is known about the possible consequences for current and former smokers if they no longer have access to their preferred flavors. This study shows that a variety of nontobacco flavors, especially fruit, are popular among adult vapers, particularly among those who have quit smoking and are now exclusively vaping. Limiting access to flavors may therefore reduce the appeal of e-cigarettes among adults who are trying to quit smoking or stay quit.
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Shang, Ce, James Nonnemaker, Kymberle Sterling, Jessica Sobolewski, and Scott R. Weaver. "Impact of Little Cigars and Cigarillos Packaging Features on Product Preference." International Journal of Environmental Research and Public Health 18, no. 21 (October 30, 2021): 11443. http://dx.doi.org/10.3390/ijerph182111443.
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Background: We conducted a discrete choice experiment (DCE) among young adult cigarette smokers in the period July–August 2018 to examine their preference for cigarillos in response to various packaging-related attributes, including flavor, flavor description, quality descriptors, pack size, and prices. Methods: A convenience sample of 566 US young adult cigarette smokers aged 18–34, among whom 296 were current little cigar and cigarillo (LCC) smokers, were recruited using Facebook ads and invited to participate in an online (Qualtrics) tobacco survey containing DCE and tobacco use questions. In the experiment, participants chose among two cigarillo products or “neither” (opt-out). Results: We analyzed preferences for LCCs using multinomial, nested, random parameter logit models. Results showed that young adult cigarette smokers preferred grape over menthol, tobacco/regular, and wine flavors; “color only” and “color and text” flavor depictions over text only; “smooth” and “sweet” quality descriptors over “satisfying”; and larger pack sizes and lower prices. Conclusions: Regulating packaging-related features will impact LCC choices among US young adult smokers. FDA regulation over these packaging-related features may impact LCC use among young adult smokers.
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Wang, Xu, Yoonsang Kim, Mateusz Borowiecki, Michael A. Tynan, Sherry Emery, and Brian A. King. "Trends in Cigar Sales and Prices, by Product and Flavor Type—the United States, 2016–2020." Nicotine & Tobacco Research 24, no. 4 (November 18, 2021): 606–11. http://dx.doi.org/10.1093/ntr/ntab238.
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Abstract Introduction Cigar smoking has increased in recent decades as the cigar product landscape has diversified. This study assessed trends in US cigar sales during 2016–2020. Aims and Methods Unit sales and average unit price for cigars were assessed during January 3, 2016–June 13, 2020, overall and by product and flavor type, for the 48 contiguous US states and D.C. Assessed cigar types were large cigars, little cigars, and cigarillos; assessed flavor types were tobacco/unflavored, candy/sweets, fruit, menthol, alcohol, coffee, other flavors, and no flavor stated. A joinpoint regression model was used to assess the magnitude and significance of sales trends. Results During January 3, 2016–June 13, 2020, unit sales of cigarillos increased (average monthly percentage change [AMPC] = 0.7%, p < .001), while unit sales of large cigars (AMPC = −0.8%, p < .001) and little cigars decreased (AMPC = −0.2%, p < .001). The average price of cigarillos gradually decreased since mid-August 2017 (AMPC = −0.1%, p < .001), and the average price of little cigars decreased from mid-June 2016 to mid-June 2019 (AMPC = −0.3%, p < .001). In contrast, the average price of large cigars increased during the entire study period (AMPC = 0.6%, p < .001). Irrespective of cigar type, tobacco-flavored/unflavored products were the most commonly sold cigars during the assessed period; however, sales of other flavors varied by cigar type. Conclusions Cigar sales and price vary by type over time in the United States, including sales of cigarillos (94.2% of unit sales) increasing as their prices have decreased in recent years. Public health strategies are warranted to address the full scope of cigar types being used in the United States. Implications Surveillance of cigar sales data, including product characteristics, can provide a timely complement to self-reported survey data of cigar use. This study assessed trends in US cigar sales during 2016–2020, including by product and flavor type. The findings indicate that sales of cigarillos, which comprise most cigar sales in the United States during the assessed period, increased as their prices decreased. Sales of certain flavors, such as candy/sweet cigarillos and coffee large cigars, increased significantly. These findings reinforce the importance of evidence-based strategies, including increasing price and restricting flavors, to reduce the affordability and consumption of cigars in the United States.
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Lawyer, Gina R., Monica Jackson, Melanie Prinz, Thomas Lamb, Qixin Wang, Thivanka Muthumalage, and Irfan Rahman. "Classification of flavors in cigarillos and little cigars and their variable cellular and acellular oxidative and cytotoxic responses." PLOS ONE 14, no. 12 (December 11, 2019): e0226066. http://dx.doi.org/10.1371/journal.pone.0226066.
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Rivera-Rideau, Petra, and Jericko Torres-Leschnik. "The Colors and Flavors of My Puerto Rico." Journal of Popular Music Studies 31, no. 1 (March 1, 2019): 87–108. http://dx.doi.org/10.1525/jpms.2019.311009.
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Luis Fonsi and Daddy Yankee’s song “Despacito” shattered numerous records to become one of the most successful Spanish-language songs in U.S. pop music history. Declared 2017’s “Song of the Summer,” the “Despacito” remix featuring Justin Bieber prompted discussions about the racial dynamics of crossover for Latin music and Latina/o artists. However, little attention was paid to the ways that “Despacito”’s success in the Latin music market demonstrated similar racial dynamics within Latin music, especially in the song’s engagement with reggaeton, a genre originally associated with Black and working-class communities. This paper examines the racial politics that surround “Despacito”’s success in both the Latin mainstream and the U.S. mainstream. We argue that “Despacito” reinforces stereotypes of blackness in the Latin mainstream in ways that facilitate reggaeton’s crossover. In turn, Fonsi himself becomes attributed with similar stereotypes, especially around hypersexuality, that represent him as a tropical Latina/o racialized other in the United States. Through close readings of media coverage of “Despacito” alongside the song’s music video, we argue that it is critical to look at “Despacito”’s success in both the Latin mainstream and the U.S. mainstream in order to examine the complex and contradictory process of crossing over.
Dissertations / Theses on the topic "Little flavons"
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Poschenrieder, Anton. "The Littlest Higgs and its phenomenological implications for flavor changing neutral currents and lepton flavor violating processes." kostenfrei, 2007. http://mediatum2.ub.tum.de/doc/626143/626143.pdf.
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Poschenrieder, Anton [Verfasser]. "The littlest Higgs and its phenomenological implications for flavor changing neutral currents and lepton flavor violating processes / Anton Poschenrieder." 2007. http://d-nb.info/988908255/34.
Full textBooks on the topic "Little flavons"
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Wingrove, Sandra; Wingrove John. A Little Flavour of Australia. JD Publishing, 2000.
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Tastes & Flavors of Hawaii (Little Hawaiian Cookbooks). Mutual Publishing, 2006.
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Jones, Barbara. A Little Taste of Texas (Flavors of Home). Cookbook Resources, 2000.
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A Little Taste of Texas II (Flavors of Home). Cookbook Resources, 1996.
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Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors. Andrews McMeel Publishing, 2007.
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Narlock, Lori Lyn. Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors. Andrews McMeel Publishing, 2007.
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Narlock, Lori Lyn. Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors. Andrews McMeel Publishing, 2009.
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Verlenden, Jeanne S. Great Little Flavor of Texas: Postcard Form. 2nd ed. Southern Flavors, 1993.
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Narlock, Lori Lyn. Kendall-jackson's Small Plates Perfect Wines - Creating Little Dishes with Big Flavors. Andrews McMeel Publishing, LLC, 2007.
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Dash of Salt: A Little Flavor of Haiku Poems. CreateSpace, 2014.
Find full textBook chapters on the topic "Little flavons"
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Vargas Cervantes, Susana. "Framing the Serial Killer." In The Little Old Lady Killer, 25–62. NYU Press, 2019. http://dx.doi.org/10.18574/nyu/9781479876488.003.0002.
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This chapter focuses on the difficulties the Mexican police, press, and public had in conceptualizing a serial killer, and how this affected the search for El/La Mataviejitas. It opens with a discussion of Mexico’s cultural beliefs concerning serial killing—that it is a product of anomie; it can happen only in a society deficient in moral values. The chapter then shows how from official discourses to popular culture, Mexicans conceive of their society as strongly grounded in traditional family values and how this belief influenced the search for a serial killer. The chapter closes with an analysis of the construction of "infamous" serial killers internationally and the impact of these constructions on the conceptualization of El/La Mataviejitas. The analysis focuses on the police assumption that the serial killer of elderly women must be a man, based on international patterns. This stereotype of the serial killer took on a distinctly local flavor once the police authorities modified their belief that El Mataviejitas was a “he” to include the possibility that he was a “travesti”—a local gendered identity linked to sex work, which police equated with sexual perversion and upon which it is culturally easy to build criminality.
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"Crop-to-cask – Production of New Make Spirit." In The Science and Commerce of Whisky, 99–142. 2nd ed. The Royal Society of Chemistry, 2020. http://dx.doi.org/10.1039/9781788015387-00099.
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Whisky is an oak-matured spirit that is produced mainly from malted barley, wheat and maize, although other substrates, including molasses and sorghum are used in certain parts of the world. In cereal substrates the carbohydrates necessary for the production of ethanol are bound up as unfermentable starch which needs to be broken down before fermentation can proceed. To do this, the starch is gelatinized by heating in the presence of water above the critical point of its gelatinization temperature. This gives the saccharifying enzymes access to the polysaccharide polymers, which progressively release fermentable sugars. Parallel proteolytic activities also release amino acids which facilitate yeast growth and are important in the development of flavour-active higher alcohols and esters. After fermentation, which can take as little as 45–55 hours to complete, the contents of the fermenter are transferred to stills for ethanol and volatile flavour recovery. The distillery may operate either in batch or continuous mode and the resulting spirit, which in many producing regions including Ireland and Scotland cannot exceed 94.8% alcohol by volume (ABV), is then diluted with water to maturation strength (typically 63.5% ABV) before being filled into casks for maturation. Whilst overall whisky production takes the order of years, the processes from crop-to-cask only take a few days to execute, with subsequent maturation often being the most protracted part of the production process.
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Newell, Ossie. "What does it mean to have a stroke?" In Stroke in the Older Person, 1–8. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198747499.003.0001.
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‘What does it mean to have a stroke’ is the first chapter of the book. It is written by a ‘Stroke Conqueror’, someone who suffered a stroke more than 20 years ago and is now attempting to impart a little of the flavour, drama, and trauma a stroke event brings, not only to the person suffering the stroke, but also to everyone in that persons family and beyond. Nothing is ever the same again, stroke is for life. The fundamental issue is that everyone on this planet of ours should, if required, have the same opportunity and access to the best possible stroke care services should such an event occur to them. The chapter explores the lessons learned, the consequences, and the perspective of the patient and the carers.
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Titmuss, Richard M. "War and Social Policy1." In Essays on the Welfare State, 44–53. Policy Press, 2018. http://dx.doi.org/10.1332/policypress/9781447349518.003.0004.
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This chapter focuses on the relationship of war and social policy. So far as the story of modern war before 1939 is concerned, little has been recorded in any systematic way about the social arid economic effects of war on the population as a whole. Only long and patient research in out-of-the-way documentary places can reveal something of the characteristics and flavour of social life during the experience of wars in the past. In discussing social policy, the chapter pertains to those acts of governments deliberately designed and taken to improve the welfare of the civil population in time of war. It also asks whether there were any recorded accounts of the movement of civilian populations in past wars as a calculated element in war strategy.
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Manning, Jane. "GREGORY ROSE (b. 1948)Avebury Stone Circles (2013)." In Vocal Repertoire for the Twenty-First Century, Volume 2, 193–96. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780199390960.003.0060.
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This chapter studies Gregory Rose’s Avebury Stone Circles (2013). This piece immediately grasps attention, as performer’s music par excellence. The composer’s own colourful texts, full of alliteration and syllabic felicities, indicate a close identification with his awe-inspiring subject: the cluster of ancient monuments which include the famed Avebury Ring in Wiltshire. The music mirrors the ritualistic resonances emanating from pre-Christian history. The vocal writing is often spectacular, brimful of huge leaps and lithe melismas, forthright and uninhibited in expression, with the tessitura judged unerringly to make the most of the voice’s timbral shadings. Well-varied piano parts complement and support the voice in exemplary fashion, never overwhelming its expressive nuances, and often providing reassuring pitch-cues. Plain monodies and echo figures, granitic blocks of chords, and fast repeated motifs all feature regularly. Ultimately, the piece bears a distinctive ceremonial flavour that is consistently compelling.
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M. Mwale, Mary. "Health Risk of Food Additives: Recent Developments and Trends in the Food Sector." In Health Risks of Food Additives - Recent Developments and Trends in Food Sector [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109484.
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Certain chemical substances have been recognized and used for centuries through different cultures and civilizations either to enhance or preserve flavor, freshness, appearance, taste, texture or keeping quality attributes of foods. Many of these substances are of little or no nutritive value, but are added in small quantities during food processing, seasoning, packaging, storage, or display of both human and animal foods for a specific desired effect. Food additives provide an opportunity to feed the world through sustaining availability of convenient nutritious and affordable food for human consumption, while also providing an avenue to minimize food loss and waste. Sustained research innovations and advancement in food technology that began in the 20th century have led to introduction of over 3000 natural and artificially made substances that are added to food during preparation or processing to impart specific desirable characteristics. However, although use of food additives has contributed to the rapid growth of the food industry, this has also brought other unwanted health consequences that are of public health concern. This chapter explores the important role of food additives in the food industry, recent developments and trends and in the food sector to uncover some health risks associated with certain food additives to promote safe use and minimize negative health consequences.
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Manning, Jane. "ROB KEELEY (b. 1960)Five Songs on Poems by Stevie Smith (2000)." In Vocal Repertoire for the Twenty-First Century, Volume 2, 123–26. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780199390960.003.0039.
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This chapter explores British composer and pianist Robert Keeley’s Five Songs on Poems by Stevie Smith (2000). The distinctive flavour of Stevie Smith’s poems—wistful, fey, and mordantly perceptive by turn—is captured in music of fluency and confidence, the subtle layers of the texts unpeeled with skill and empathy. Though the range indicates a mezzo, one or two high-lying repeated fragments do require the special lightness and agility more usually found in sopranos. The lowest notes, however, must have ‘bite’, and a weightier, more dramatic voice will have the advantage in riding the denser textures of the final song. The singer needs to be versatile, able to convey unaffected joy, bitter foreboding, and heart-on-sleeve longing, with the lithe, quirky exuberance of Song No. 3 (‘Le Singe qui swing’) providing a cheerful interlude. In general, lines move easily and cover a wide range. Keeley has a penchant for repeated, catchy ‘motto’ fragments in both voice and piano. These linger in the memory and contribute to a disciplined, clear structural impression.
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Davies, Matthew I. J. "Forced Moves or Just Good Moves? Rethinking Environmental Decision-Making among East African Intensive Cultivators." In Humans and the Environment. Oxford University Press, 2013. http://dx.doi.org/10.1093/oso/9780199590292.003.0012.
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There has been a tendency in archaeology and in related social sciences and humanities to view human cultures as simply ‘adapted’ to or ‘in tune’ with ‘nature’ (Binford 1962; Butzer 1982; Steward 1955a; White 1959). Nature in this view is difficult to define and is principally considered in opposition to culture; it is not culture, it is external to humans, and it has an active causality of its own. This is often true even when researchers have been considering phenomena with a distinctly ‘human’ flavour such as population growth or technological development; both have often been seen as ‘natural’ aspects of human behaviour, as things which ‘just happen’. In such thinking, when human societies are impacted by nature (conceived of as a phenomenon emanating from outside of the human realm) their responsive action or behaviour is often considered to be ‘forced’, in the sense that there is only one way in which society can respond and therefore that the nature of the change is inevitable. The idea that alternative actions might be as appropriate and effective, and equally likely, is given little credence—the specific nature of the response is taken as requisite and the form of the response goes unquestioned: human agency (choice) is given little opportunity to make its mark. Cause and effect are favoured over choice, opportunism, innovation, and dynamic decision making, while the environment is seen as external to culture and shaped by natural rather than cultural forces. Moreover, this logic is self-fulfilling; things occur as they do because the result was inevitable and only one course of action was possible; ergo the problem is solved! Of course I am here describing an extreme position and most researchers today would see a much more dynamic interaction between humans and the natural world. However, unicausal thinking does remain pervasive in popular accounts (Diamond 2005, 1997; Fagan 2007: 16–17; Scarre 2005: 35) and in much influential academic work where technology, environment, and ecology remain prime mover explanations, at least partially at the expense of variable responses, individual agency, politics, and ideology (Algaze 2008: 151–4; Demarest 2004: 27–30; Pollock 1999: 22–5; Webster 2002: 327–43).
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Sawyer, L., and M. A. Turner. "X-ray analysis." In Crystallization of Nucleic Acids and Proteins. Oxford University Press, 1999. http://dx.doi.org/10.1093/oso/9780199636792.003.0018.
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This chapter covers the preliminary characterization of the crystals in order to determine if they are suitable for a full structure determination. Probably more frustrating than failure to produce crystals at all, is the growth of beautiful crystals which do not diffract, which have very large unit cell dimensions, or which decay very rapidly in the X-ray beam, though this last problem has been largely overcome by freezing the sample. It is impossible in one brief chapter to give more than a flavour of what the X-ray crystallographic technique entails and it is assumed that the protein chemist growing the crystals will have contact with a protein crystallographer, who will carry out the actual structure determination and in whose laboratory state-of-the-art facilities exist. However, preliminary characterization can often be carried out with little more than the equipment which is widely available in Chemistry and Physics Departments and so the crystal grower remote from a protein crystallography laboratory can monitor the success of their experiments. The reader should refer to the first edition for protocols useful for photographic characterization but such techniques are seldom used nowadays. It must be remembered, in any case, that X-rays are dangerous and the inexperienced should not try to X-ray protein crystals without help. It is necessary to provide an overview of X-ray crystallography, to put the preliminary characterization in context. For a general description of the technique the reader should refer to Glusker et al. (1) or Stout and Jensen (2). For protein crystallography in particular, the books by McRee (3) and Drenth (4) describe many of the advances since the seminal work of Blundell and Johnson (5). Amongst many excellent introductory articles, those by Bragg (6), published years ago, and Glusker (7) are particularly recommended. The scattering or diffraction of X-rays is an interference phenomenon and the interference between the X-rays scattered from the atoms in the structure produces significant changes in the observed diffraction in different directions. This variation in intensity with direction arises because the path differences taken by the scattered X-ray beams are of the same magnitude as the separation of the atoms in the molecule.
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Emsley, John. "Requiem for antimony." In The Elements of Murder. Oxford University Press, 2005. http://dx.doi.org/10.1093/oso/9780192805997.003.0016.
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Antimony in a corpse persists indefinitely, and unless a body was cremated, which in former times it rarely was, a murderer using antimony could never be certain that he or she would not one day be brought to account. However, that was a small risk to set aside the potential benefits, which could be large. And there were other benefits in choosing antimony as the murder weapon, not least that it was itself widely used in medical treatment. Poisoners choosing antimony invariably selected tartar emetic (antimony potassium tartrate), and indeed its faint yellow crystals had two advantages. Firstly, they are very soluble in water and, while the solution has a faint metallic taste, this is easily masked by the presence of other flavours. Secondly, the compound was readily available, and all pharmacists stocked it and rarely queried its sale because it was widely used to treat sick animals. Moreover, tartar emetic was cheap; an ounce cost only 2d. in 1897 (around 50p or $1 today). Pharmacists ordered it by the pound, which gives some indication of the demand for it. In small doses of about 5 mg, antimony potassium tartrate acts as a diaphoretic, in other words it promotes sweating and will thereby lower the body’s temperature. In larger doses of around 50 mg it acts as an emetic. Vomiting begins within 15 minutes and most of the stomach contents are expelled. Thus the poison acts as its own antidote to a certain extent: witness the man who recovered from a dose of around 25 grams (25 000 mg), corresponding to two teaspoonfuls of the crystals, which were taken in mistake for sodium bicarbonate. On the other hand, some have died after swallowing as little as 120 mg, although such sensitivity to the poison is extremely rare and it would normally require a dose of twice this amount to cause death, assuming it was retained by the body long enough for it to be absorbed. Some individuals are particularly sensitive to antimony, as the ‘Balham Mystery’ will show, and this sensitivity may well explain the puzzling death of Mozart.
Conference papers on the topic "Little flavons"
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Grinstein, Benjamin. "Effects of SUSY, Little Higgs, etc. on B decay." In Flavor Physics and CP Violation 2009. Trieste, Italy: Sissa Medialab, 2010. http://dx.doi.org/10.22323/1.085.0045.
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Gaur, Naveen, Osamu Yasuda, Naba Mondal, and Chihiro Ohmori. "Charged Lepton Flavour Violation in Littlest Higgs model with T-parity." In NEUTRINO FACTORIES, SUPERBEAMS AND BETABEAMS: 9th International Workshop on Neutrino Factories, Superbeams, and Betabeams. AIP, 2008. http://dx.doi.org/10.1063/1.2898987.
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Wu, Haizhou, Jie Yin, and Mark Richards. "Inhibitory Mechanisms of Quercetin Against Hemoglobin-mediated Lipid Oxidation in Washed Muscle Model." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ituo9388.
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Lipid oxidation in fresh and further processed meat facilitates quality deterioration during storage, including loss of color, flavor, and in some cases nutritional value. Flavonoids are found ubiquitously in plants as a member of polyphenolic compounds and have received considerable attention for their antioxidant properties. Numerous studies have demonstrated that free radical scavenging and metal chelation could be the key factors responsible for the antioxidative activities of flavonols. In our previous work, a fraction isolated from cranberry juice powder was an effective inhibitor of lipid oxidation in mechanically separated turkey (MST) and washed cod muscle. The compound responsible for the inhibitory activity was then identified as quercetin. However, the mechanisms by which quercetin inhibits lipid oxidation due to heme proteins present in muscle foods has received little attention. With this background, we studied the antioxidant effect of quercetin on hemoglobin(Hb)-mediated lipid oxidation and the mechanisms involved in washed cod muscle model. Quercetin strongly inhibited Hb-mediated lipid oxidation in washed muscle. Quercetin showed effective hydroxyl radical scavenging ability similar to butylated hydroxytoluene (BHT). Quercetin reduced metHb resulting in formation of oxyHb. Bound quercetin decreased heme dissociation from metHb. Conversion to oxyHb and decreased heme dissociation represent routes to limit Hb-mediated lipid oxidation. Electrospray ionization mass spectrometry (ESI-MS) indicated one molecule of quercetin was covalently bound to Hb α-chain. Quercetin quinone docked 3.3 Å from the thiol of αCys(H15) but not near any other Cys residues of turkey Hb. At the docking site, hydrogen bonding between quercetin quinone and amino acids of α- and β-chain was demonstrated. This represents a path by which quercetin became covalently bound to α-chain. Molecular docking of heme proteins to polyphenols provides a template to better understand antioxidant interactions in muscle foods.
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Miyashita, Kazuo, and Masashi Hosokawa. "Inhibitory effect of sphingoid bases on the oxidative flavor deterioration of fish oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wzfw6692.
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Sphingoid bases (SPG), a backbone of sphingolipids, are kind of amino alcohol containing long carbon chains. Although the importance of SPG as major component of sphingolipids is well-known, little attention has been paid to the nutritional and chemical properties of SPG itself. Recently, we have found that SPG supplementation to diet-induced obese animals significantly attenuated the abdominal adipose tissue weight gain and the hyperglycemia. Furthermore, we have reported the strong ability of SPG to inhibit the oxidative deterioration of EPA- and DHA-containing oils such as fish oil. Fish oil triacylglycerol (TAG) just after being refined by chromatographic separation has little to no flavor. However, the TAG shows an unpleasant smell less than 1 hr after leaving the chromatograph at room temperature. Although antioxidants and other methods such as microencapsulation in a matrix are used to control the fish oil oxidation, it is still difficult to completely prevent the formation of unpleasant fishy and rancid odors. On the contrary, we have found the effective prevention of the volatile formation in the fish oil TAG oxidation by SPG. The antioxidant activity of SPG synergistically increased in the presence of general antioxidants such as tocopherols. The most likely mechanism for the antioxidant activity of SPG is the formation of novel antioxidants by the amino-carbonyl reaction between the amine group of SPG and the carbonyl group of aldehydes, which are formed in a very early stage of the fish oil oxidation. At the same time, the reaction can result in the removal of aldehydes responsible for flavor deterioration.
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Tengiz, Yusuf Ziya, and Zehra Meliha Tengiz. "Forward Projections of Turkey's Beekeeping." In International Conference on Eurasian Economies. Eurasian Economists Association, 2019. http://dx.doi.org/10.36880/c11.02352.
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Beekeeping is one of the most common agricultural activities in the world. In addition to the world and human life, it is very important in the pollination and the efficiency of the plants. Beekeeping activities have been done since ancient times as the tradition of Anatolian people. In Turkey grows 75% of the honey plants species determined in the world. This provides a variety of honey in different aroma and flavors. Turkey with 7 796 666 beehives is in 3rd rank, with 114 471 tons of honey production is in 2nd rank and with 4 488 tons of beeswax production in 2017 is in 4th rank in the world bee products have an important role.
It is important to determine future trends in developing appropriate policies for our country, which is one of the leading countries in beekeeping activities. The main aims of this study are to forecast honey and beeswax product in Turkey for 2019-2025. Arima model, which is one of the time series analysis, was used in this study.
According to the results, it is expected that honey production will increase in these years. However, it is expected the increase in the production of beeswax until 2021. After 2021 year is expected to decrease a little. In our country which has great potential for beekeeping, it will be able to take place among the countries which have a significant influence in foreign trade with the effective use of production resources in the realization of activities.
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Kim, Hanjong, Changwan Han, Otgonbayar Maidar, Sang-Soo Lee, and Seonghun Park. "Biomechanical Effects of Kaempferol Treatments on the Bone Healing Process of Murine Tibia." In ASME 2014 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/imece2014-37810.
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Kaempferol is a typical flavonol-type flavonoid and has a protective effect on postmenopausal bone loss, and previous studies have reported that kaempferol treated groups show an increase in the callus size and bone mineral density as well as improvement in biomechanical behaviors in comparison with untreated control groups in the bone healing process. The present study aims at investigating the effect of kaempferol treatments on fractured murine tibia, by measuring kaempferol dose-dependent mechanical properties in the bone healing process of murine tibia fracture models. A stabilized fracture was generated at tibia by minor modification of the Hiltunen method for 8 weeks old ICR mice weighting 29.0 ∼ 30.5 g. Experimental mice were divided into 4 groups. Kaempferol of 0.2, 1.0, 5.0 mg/kg (body weight) with 20 % ethanol was administered to 3 groups and the remaining one group was only treated with 20 % ethanol as a control group. Three-point bending fracture tests were conducted to measure the mechanical properties (fracture load, fracture energy, stiffness) of murine tibiae at non-fractured regions near fracture sites 21 days after kaempferol treatments, via a custom-made biomechanical testing system (BTS, KST Co., Korea). The 5.0 mg/kg kaempferol treated group shows higher fracture load (20.54 ±5.04 N) than the control group (17.82 ±5.94 N). Fracture energy, total energy applied to tibia up to bone fracture, exhibited no significant differences between the control group and any of the kampferol treated groups, although both the 1.0 mg/kg kaempferol treated and control groups showed a little higher fracture energy than the 0.2 and 5.0 mg/kg kaempferol treated groups. Bone stiffness also did not show statistically significant differences between the control group and any of the kaempferol treated groups, with the highest stiffness value observed in the 1.0 mg/kg kaempferol treated group.
Reports on the topic "Little flavons"
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Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, September 2002. http://dx.doi.org/10.32747/2002.7585191.bard.
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Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and storage. 2. Determination of thiamine and carotenoid thermal decomposition and Strecker degradation pathways in model solutions as possible precursors for the unidentified off-flavors. 3. Evaluate the effectiveness of an "electronic nose" to differentiate the headspace aromas of from untreated and heat pasteurized orange and grapefruit juices. 4. Use model systems of citrus juices to investigate the three possible precursor pathways (from 2) for flavor impact compounds formed or lost during pasteurization or storage. RESULTS - The components responsible for citrus storage off flavors and their putative precursors have now been identified. Certain carotenoids (b-carotene) can thermally degrade to produce b-ionone and b-damascenone which are floral and tobacco smelling respectively. Our GC-O and sensory experiments indicated that b-damascenone is a potential storage off-flavor in orange juice. Thiamine (Vitamin B1) degradation produces 2-methyl-3-furan thiol, MFT, and its dimer bis(2- methyl-3-furyl) disulfide which both produce meaty, savory aromas. GC-O and sensory studies indicated that MFT is another storage off-flavor. Methional (potato aroma) is another off flavor produced primarily from the reaction of the native amino acid, methionine, and oxidized ascorbic acid (vitamin C). This is a newly discovered pathway for the production of methional and is more dominant in juices than the classic Maillard reaction. These newly identified off flavors diminish the flavor quality of citrus juices as they distort the flavor balance and introduce non-typical aromas to the juice flavor profile. In addition, we have demonstrated that some of the poor flavor quality citrus juice found in the market place is not only from the production of these and other off flavors but also due to the absence of desirable flavor components including several potent aldehydes and a few esters. The absence of these compounds appears to be due to incomplete flavor volatile restoration after the making of juice concentrates. We are the first to demonstrate that not all flavor volatiles are removed along with water in the production of juice concentrate. In the case of grapefruit juice we have documented which flavor volatiles are completely removed, which are partially removed and which actually increase because of the thermal process. Since more that half of all citrus juices is made into concentrate, this information will allow producers to more accurately restore the original flavor components and produce a juice with a more natural flavor. IMPLICATIONS - We have shown that the aroma of citrus juices is controlled by only 1-2% of the total volatiles. The vast majority of other volatiles have little to no direct aroma activity. The critical volatiles have now been identified. The ability to produce high quality citrus juices requires that manufacturers know which chemical components control aroma and flavor. In addition to identifying the critical flavor components (both positive and negative), we have also identified several precursors. The behavior of these key aroma compounds and their precursors during common manufacturing and storage conditions has been documented so manufacturers in Israel and the US can alter production practices to minimize the negative ones and maximize the positive ones.
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Dudareva, Natalia, Alexander Vainstein, Eran Pichersky, and David Weiss. Integrating biochemical and genomic approaches to elucidate C6-C2 volatile production: improvement of floral scent and fruit aroma. United States Department of Agriculture, September 2007. http://dx.doi.org/10.32747/2007.7696514.bard.
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The specific objectives of approved proposal include to: 1. Elucidate the C6-C2 biochemical pathways leading to the biosynthesis of phenylacetaldehyde, phenylethyl alcohol and phenylethyl acetate in floral tissues of ornamentally important plants, pefunia and roses. 2. Isolate and characterrze genes responsible for the production of these C6-C2 compounds and those involved in the regulation of the pathway using genomic and transcriptomic tools. 3. Determine whether altering the expression of key genes of this pathway can result in changing the aroma characteristics of flowers. Aldehydes are intermediates in a variety of biochemical pathways including those involved in the metabolism of carbohydrates, vitamins, steroids, amino acids, benzylisoquinoline alkaloids, hormones, and lipids. In plants they are also synthesized in response to environmental stresses such as salinity, cold, and heat shock or as flavors and aromas in fruits and flowers. Phenylacetaldehyde along with 2-phenylethanol and its acetate ester, are important scent compounds in numerous flowers, including petunias and roses. However, little is known about the biosynthesis of these volatile compounds in plants. We have shown that the formation PHA and 2-phenylethanol from Phe does not occur via trans-cinnamic acid and instead competes with the key enzyme of phenypropanoid metabolism Pheammonia-lyase (PAL) for Phe utilization. Using functional genomic approach and comparative gene expression profiling, we have isolated and characterized a novel enzyme from petunia and rose flowers that catalyzes the formation of the Ca-Czcompound phenylacetaldehyde (PHA) from L-phenylalanine (Phe) by the removal of both the carboxyl and amino groups. This enzyme, designated as phenylacetaldehyde synthases (PAAS), is a bifunctional enzyme that catalyzes the unprecedented efficient coupling of phenylalanine decarboxylation to oxidation, generating phenylacetaldehyde, CO2, ammonia, and hydrogen peroxide in stoichiometric amounts. Down-regulation of PAAS expression via RNA interference-based (RNAi) technology in petunia resulted in no PHA emission when compared with controls. These plants also produced no 2-phenylethanol, supporting our conclusion that PHA is a precursor of 2-phenylethanol. To understand the regulation of scent formation in plants we have also generated transgenic petunia and tobacco plants expressing the rose alcohol acetyltransferase (RhAAT) gene under the control of a CaMV-35S promoter. Although the preferred substrate of RhAAT in vitro is geraniol, in transgenic petunia flowers, it used phenylethyl alcohol and benzyl alcohol to produce the corresponding acetate esters, not generated by control flowers. These results strongly point to the dependence of volatile production on substrate availability. Analysis of the diurnal regulation of scent production in rose flowers revealed that although the daily emission of most scent compounds is synchronized, various independently evolved mechanisms control the production, accumulation and release of different volatiles. This research resulted in a fundamental discovery of biochemical pathway, enzymes and genes involved in biosynthesis of C6-C2s compounds, and provided the knowledge for future engineering plants for improved scent quality.