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Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention The purpose of this study was to determine the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize whole wheat flour against lipid degradation during storage. Bran was heat-treated in 230-g batches using four levels (exposure times) for each of the three treatment methods. Lipase activity and antioxidant activity were quantified for all treatment combinations. None of the treatments significantly decreased antioxidant activity; the levels determined to be optimal, inasmuch as further heating did not significantly decrease lipase activity, were 25 min of dry heat, 60 sec of microwave (1000W), and 60 sec of steam. These treatments effectively decreased lipase activity by 74, 93, and 96%, respectively. Optimum treatments were evaluated for acceptance using a consumer sensory panel during a 12-month storage period. No significant differences in acceptance were found between the control and any of the samples either at baseline or after storage. This suggests that whole wheat flour can be stabilized against lipolysis by utilizing the treatments described in this study without decreasing antioxidant activity, and that manufacturers may utilize these treatments without risking decreased consumer acceptance. 218 CEREAL CHEMISTRY Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention Devin J. Rose,1 Lynn V. Ogden,1 Michael L. Dunn,1 and Oscar A. Pike1,2 ABSTRACT Cereal Chem. 85(2):218 223 The purpose of this study was to determine the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize whole wheat flour against lipid degradation during storage. Bran was heat-treated in 230-g batches using four levels (exposure times) for each of the three treatment methods. Lipase activity and antioxidant activity were quantified for all treatment combinations. None of the treatments significantly decreased antioxidant activity; the levels determined to be optimal, inasmuch as further heating did not significantly decrease lipase activity, were 25 min of dry heat, 60 sec of microwave (1000W), and 60 sec of steam. These treatments effectively decreased lipase activity by 74, 93, and 96%, respectively. Optimum treatments were evaluated for acceptance using a consumer sensory panel during a 12-month storage period. No significant differences in acceptance were found between the control and any of the samples either at baseline or after storage. This suggests that whole wheat flour can be stabilized against lipolysis by utilizing the treatments described in this study without decreasing antioxidant activity, and that manufacturers may utilize these treatments without risking decreased consumer acceptance. Consumption of whole grain products has been linked to decreased risk of cardiovascular disease, certain types of cancer, and diabetes, and an overall reduction in premature death (Lang and Jebb 2003). Indeed, the Food and Drug Administration (FDA) allows all grain-based products containing at least 51% whole grain and <3 g of fat to carry the health claim Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol, may help reduce the risk of heart disease and certain cancers (FDA 1999). Based on surveys conducted by the Economic Research Service of the United States Department of Agriculture (USDA), U.S. citizens are eating the recommended servings of grain products (USDA 2000). However, the average diet falls substantially short of the recommended servings of whole grains (Kantor 1998). In 1996, only 7% of U.S. citizens consumed the recommended three servings of whole grain products per day (USDA 2000). Today, the recommendation is for half of the daily intake of grains to come from whole grain products (USDA 2005). One of the problems associated with whole wheat flour is its susceptibility to rancidity (Pomeranz 1992). Thus whole wheat flour requires careful stock control and storage (Galliard 1986). The shorter shelf-life of whole wheat flour compared with white flour may be attributed to nonendosperm components. These milling fractions contain high amounts of lipids and lipid-metabolizing enzymes, which may lead to a decrease in breadmaking quality (Tait and Galliard 1988), sensory acceptability (Galliard and Gallagher 1988; Hansen and Rose 1996), and nutritional value (Pomeranz 1992). In an effort to increase shelf-life, heat treatments have been employed to inactivate lipolytic enzymes in cereal products, but results have been inconclusive. Vetrimani and Haridas Rao (1990) found that heating bran at 175 C for 40 min increased shelf-life from 20 to 90 days, and Haridas Rao et al (1980) demonstrated that the shelf-life of wheat germ could be extended from 15 to 180 days when heated at 150 C for 25 min. In contrast, other researchers (Cuendet et al 1954) found no increase in the shelflife of whole wheat flour that had been autoclaved before storage, and Lehtinen et al (2003) found that the complete inactivation of lipase in oats by extrusion resulted in greater lipid oxidation. Champagne and Hron (1992) used ethanol to decrease lipase activity in rice bran, but the resulting product oxidized more rapidly. The authors in each of these cases theorized that the increase in lipid oxidation was a result of the destruction of antioxidants during treatment. Indeed, Champagne and Hron (1993, 1994) demonstrated that addition of an antioxidant and chelator to the ethanol during treatment resulted in a product that was stable. The purpose of this study was to determine the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize whole wheat flour against lipid degradation during storage. MATERIALS AND METHODS As shown in Fig. 1, the experimental design included two phases. Phase I involved determining optimum treatment levels for inactivating lipase and retaining antioxidant activity in the bran fraction of whole wheat flour. Phase II involved evaluating the optimum level of each treatment in a sensory panel over a sixmonth storage period. A subsequent evaluation was conducted with the same treatment levels to determine sensory properties and the formation of free fatty acids during 12 months of whole wheat flour storage. Phase I Samples and treatment. Hard red winter wheat of mixed cultivars was obtained from a local mill and tempered to 15% moisture. The resulting wheat was ground in a laboratory mill (Quadramat Jr, Brabender, Hackensack, NJ). The mill operating temperature was 30 C, the flow rate was 85 g/min, the extraction rate was 68%, and the sifter size was 236 m. The mill produced two milling fractions: a flour fraction (which contained mostly endosperm) and a bran fraction (which contained mostly bran and germ). After milling, 230 g of the bran fraction was subjected, in duplicate, to 1 of 12 treatment combinations as follows: dry heat for 15, 20, 25, and 30 min using a 20 3.5 cm (diameter depth) aluminum pan in a forced draft oven (model 1670, Sheldon Manufacturing, Cornelius, OR) at 175 C; microwaves for 30, 60, 90, and 120 sec using a 14 7.5 cm (diameter depth) circular plastic container in a 1,000W commercial microwave oven (model MA-1273M, Goldstar, Seoul, Korea) set on high power; steam for 30, 60, 90, and 120 sec using a 150 m (No. 100) sieve, covered, and placed over a pot of boiling water. Preliminary experiments showed that these treatments did not result in any noticeable degradation such as browning. A control sample was left untreated. 1 Department of Nutrition, Dietetics and Food Science, Brigham Young University, S-221 ESC, Provo, UT 84602. 2 Corresponding author. Phone: 801-422-6671. Fax: 801-422-0258. E-mail address: email@example.com doi:10.1094/CCHEM-85-2-0218 2008 AACC International, Inc. Vol. 85, No. 2, 2008 219 After treatment, the moisture content was determined using the Approved Method 44-19 (AACC International 2000), and bran lightness/darkness (CIE L* value) was measured using a spectrophotometer (ColorFlex, Hunter Associates Laboratory, Reston, VA). Samples were then freeze-dried (model 77590, Labconco, Kansas City, MO) at 46 10 3 mBar and 30 C for 36 hr, and stored in plastic zip-top bags at 18 C until measurement of lipase activity and antioxidant activity. Lipase activity. Lipase activity was measured using a coppersoap assay (Rose and Pike 2006) with 0.6 mL of olive oil, 0.15 mL of water, and an incubation time of 4 hr at 40 C. After incubation, liberated fatty acids were quantified by absorbance at 715 nm after complexation with copper(II) ion. Lipase activity was expressed as units/gram (U/g), where 1 U was defined as microequivalents of oleic acid liberated/hr. Antioxidant activity and total phenolics. Bran was ground in a cyclone mill (model 3010-030, Udy Corp., Fort Collins, CO) and 200 mg was weighed into a screw-cap centrifuge tube. Five mL of 80% (v/v) ethanol was added to the tube. The headspace was flushed with nitrogen and sealed. The tube was covered with aluminum foil and shaken at high speed on a wrist-action shaker (model 75, Burrell, Pittsburgh, PA) for 4 hr. After extraction, the tubes were centrifuged (Avanti J-25, Beckman Coulter, Fullerton, CA) at 5,000 g for 5 min. Antioxidant activity of the extract was measured according to the method of Marco (1968), as modified by Miller (1970), using 200 L of bran extract mixed with 5 mL of -carotene/linoleate emulsion. This spectrophotometric method is based on the rate of -carotene bleaching in the presence of linoleic acid. The initial absorbance at 470 nm and absorbance after 2 hr of oxidation were used to calculate the bleaching rate (Al-Saikhan et al 1995) (1) where R = bleaching rate; a = initial absorbance at time zero; b = absorbance at time t; t = reaction time (2 hr). Antioxidant activity was calculated from the bleaching rate relative to an 80% ethanol control (Al-Saikhan et al 1995) as (2) where AA = antioxidant activity; Rsample and Rcontrol = bleaching rates of bran sample, and control, respectively. Total phenolics were measured according to Singleton and Rossi (1965) as described by Velioglu et al (1998). Ferulic acid was used a standard instead of gallic acid because ferulic acid is the predominant phenolic compound in wheat bran (Buri et al 2004). Fig. 1. Experimental design of steps involved in Phases I and II. 220 CEREAL CHEMISTRY The treatment levels that resulted in the lowest lipase activity and highest antioxidant activity for each of the three heating methods were used for Phase II. Phase II Samples and treatment. Wheat from the same lot as that used for Phase I was tempered and ground as described above. The bran fraction was then separated into 230-g portions, which was the largest amount that could be adequately treated at one time. Three portions (for a combined total of 690 g, the amount required for sensory testing) were exposed to the optimal treatment level (as determined in Phase I) of each of the three heat treatments. The application of treatments to portions was duplicated. Whole wheat flour was produced by combining the heated bran fraction, or untreated control, with the flour fraction in the proper proportion. According to the Code of Federal Regulations (2003), the standard of identity requires that not less than 90% of whole wheat flour must pass through a 2.36-mm (no. 8) sieve, and not less than 50% must pass through an 850- m (no. 20) sieve. The treated whole wheat flour met these specifications; however, because bran particle size plays a major role in both baking quality (Pomeranz et al 1977; de Kock et al 1999) and storage stability (Galliard and Gallagher 1988), a major concern was obtaining bran particles of a size similar to that of commercially ground whole wheat flour. For comparison, the bran fraction of commercial whole wheat flour was separated from the flour fraction by sifting through a 300- m (no. 50) sieve. Based on appearance at a magnification of 10 , the commercial bran and the bran used in this study were virtually indistinguishable (data not shown). Treated whole wheat flour was allowed to age in closed paper bags at 25 C and 60% rh, for two weeks, and then 776 g of flour was removed for baseline sensory evaluation. This short ageing time was necessary to produce acceptable flour, as freshly milled flour is unsuitable for use in breadmaking without the use of chemical maturing agents (Bass 1988). The samples were then put into long-term storage under the same conditions; aliquots were removed after three and six months of storage. Once removed from storage, the flour was placed in a plastic bag and stored at 18 C until chemical or sensory analysis. A subsequent experiment was conducted on samples held for 12 months of storage. Free fatty acids and conjugated dienes. To determine lipid degradation during storage, free fatty acids and conjugated dienes were quantified every three months during the 12 month storage study. Flour was ground in a cyclone mill. The grinding was necessary to reduce the size of the large bran particles present in whole wheat flour. After grinding, 1.5 g of flour was added to a 50-mL Erlenmeyer flask, and 15 mL of hexane was added. The flasks were placed on an orbital shaker (model 980001, VWR Scientific, West Chester, PA) for 30 min at 140 rpm. After shaking, the hexane was decanted through filter paper (Whatman No. 1) into a 250-mL round-bottom flask. The extraction was repeated twice, and the pooled extractions were evaporated on a rotary evaporator (model RE 121, Brinkmann Instruments, Westbury, CT) at 40 C. Preliminary experiments showed that this extraction procedure did not extract all the lipids but gave values for free fatty acids that were identical to extraction from 18 hr on a Soxhlet apparatus (Shahidi 2001). Shorter extraction procedures were used previously to measure conjugated dienes (Champagne and Hron 1992) because longer extraction procedures such as Soxhlet pose a risk of formation of conjugated dienes during the extraction procedure. After lipid extraction, the lipids were redissolved in 10 mL of isooctane. A 3-mL aliquot was used for conjugated diene quantification according to Pegg (2001), using an extinction coefficient of 2.525 104/M/cm at 233 nm. A 5-mL aliquot was used for free fatty acid quantification according to Kwon and Rhee (1986), using oleic acid as the standard. Sensory evaluation. Two sensory panels were conducted. Panel 1 evaluated the acceptance of treated and untreated product stored zero, three, and six months. In a subsequent sensory test, Panel 2 evaluated product stored for 12 months. To serve all panelists, two loaves of bread were made from each sample. Each loaf was made by combining 350 g of flour with 9.3 g of yeast, 21 g of sucrose, 5.3 g of NaCl, 10.5 g of shortening, and 265 mL of water in an electric mixer (model K5SSWW, KitchenAid, St. Joseph, MI). Dough was mixed with a dough hook for 10 min on speed 2, and then fermented at 30 C and 85% rh for 1 hr. After fermentation, dough was shaped into loaves using a mechanical sheeter and molder (National Manufacturing, Lincoln, NE), placed into 20 10 cm bread pans and proofed for 45 min at 30 C and 85% rh. The dough was baked for 30 min at 200 C in a rotary oven (model 12/24-SS, National Manufacturing). After 1 hr of cooling, the bread was sliced 1 cm thick using an electric knife and bread slicing guide (models 0332710 and 08615, respectively, Presto, Eau Claire, WI) and placed in plastic bags until served to panelists the following day. The consumer sensory panels were conducted at the Brigham Young University Sensory Laboratory using standard procedures. Fifty panelists who frequently ate whole wheat bread were selected from the Sensory Laboratory database, which included mostly students, faculty, and staff of the university. No one involved in the study participated as a panelist. Panelists were served half a slice of bread made from each flour sample, following a randomized block design, and asked to evaluate overall acceptability, aroma, texture, flavor, and aftertaste on a 9-point hedonic scale. Each sample was identified with a randomly generated, three-digit blinding code. Panelists were monetarily compensated for their participation and data were collected using Compusense five release 4.6 software (Guelph, Ontario, Canada). Data Analyses Data were analyzed using Statistical Analysis System software (v.9.1, SAS Institute, Cary, NC) with a mixed model analysis of variance (PROC MIXED). Fisher s LSD was utilized to determine significant differences among means for chemical measurements. Tukey s procedure was used for the sensory data. Significant differences were defined as P < 0.05. RESULTS AND DISCUSSION Phase I Samples. The objective of this phase of the study was to produce a whole wheat flour with enhanced lipid stability that was indistinguishable from untreated flour. Therefore, mild heat treatments were selected that did not change the visual or aromatic properties of the flour. As shown in Table I, no significant differences were found in bran lightness/darkness (CIE L* values) for any of the treatments compared with the control. Moisture content (Table I) varied depending on treatment. Microwave and dry heating progressively decreased the moisture content of the bran, while steam treatment increased the moisture content, as expected. However, after 24 hr, all samples had moisture contents of 10.6 12.8%, which allowed for safe long-term storage due to the absence of excessive lipid oxidation and mold growth (Wang and Flores 1999). Lipase activity. Table I shows the lipase activity of treated and control samples. All treatments were effective in significantly decreasing lipase activity. The levels determined to be optimal, inasmuch as further heating did not significantly decrease lipase activity, were 25 min of dry heat, 60 sec of microwaves (1000W), and 60 sec of steam. Microwave and steam treatments were more efficient at decreasing lipase activity than dry heat. While dry heat decreased lipase activity by 74% after 25 min, microwave and steam treatments decrease lipase activity by 93 and 96%, respectively, after only 60 sec. The difficulty of decreasing lipase activVol. 85, No. 2, 2008 221 ity using dry heat has been reported previously (Kruger and Reed 1988; Vertimani and Haridas Rao 1990). This is likely because proteins are more stable against denaturation in a dry environment compared with a wet environment (Damodaran 1996). Antioxidant activity and total phenolics. Total phenolics, expressed as ferulic acid, ranged from 0.980 to 1.26 mg/g, and antioxidant activity ranged from 91.7 to 94.8% in heat-treated bran (Table I). These values did not change significantly (P > 0.05) as a result of any of the treatments and therefore total phenolics and antioxidant activity were not considered in selecting treatment levels for Phase II. The insignificant effect of the heat treatments on antioxidant activity may be attributed to the relatively mild treatment levels, none of which produced noticeable browning. Indeed, in previous studies where increased oxidation was an issue, harsher heat treatments were used. Cuendet et al (1954) autoclaved wheat bran at 110 C for 1 hr, Champagne and Hron (1992) subjected brown rice to boiling ethanol vapors (87 C) for up to 10 min, and Lehtinen et al (2003) steam-heated oats for 20 40 min. Phase II Treatments. Dry heat for 25 min, microwave for 60 sec, and steam for 60 sec were chosen as the optimal treatment levels based on the results from Phase I. Free fatty acids and conjugated dienes. The amount of free fatty acids in treated, stored whole wheat flour samples is shown in Table II. All treatments resulted in lower levels of free fatty acids after storage. The rates of free fatty acid development in each of the treated samples correlated well with the measured lipase activity. As expected from the lipase activity data, microwave and steam treatments were equally effective, while dry heat was moderately effective at decreasing the levels of free fatty acids in stored whole wheat flour. Conjugated dienes (Table II) ranged from 0.418 to 0.586 mol/g. While all treatments showed significant increases in conjugated dienes over the storage period, treatment effects were not significant except for dry heat at 6 and 12 months. However, this is of little practical significance in view of the sensory results discussed below. In contrast, previous reports using other treatment methods (Cuendet et al 1954; Champagne and Hron 1992; Lehtinen et al 2003) found substantial increases in lipid degradation after heat treatments. The results presented here also suggest that the methods used in Phase I to assess oxidative potential (antioxidant activity and total phenolics) were accurate. Sensory evaluation. Mean hedonic scores for overall acceptability, flavor, texture, aftertaste, and aroma of the control and treated whole wheat bread are shown in Table III. No significant differences in hedonic scores were found between the control and any of the samples, both at baseline and after storage for up to 6 months (Panel 1). The subsequent 12-month storage study also resulted in sensory scores with no significant differences between treatments (Panel 2). At baseline, these data suggest whole wheat flour can be stabilized against lipolysis using optimized treatments of 25 min dry heat at 175 C, microwave for 1 min, or steam for 1 min, without risking consumer disapproval. Longer storage times appear to be necessary to determine whether optimal treatment levels investigated in this study will actually improve shelf stability of whole wheat flour. However, inasmuch as most whole wheat flour manufacturers stamp their product with a 6 month shelf life, our results suggest a longer shelf life is attainable. TABLE II Free Fatty Acids and Conjugated Dienes of Treated Whole Wheat Flour During Storagea Response Variable/ Storage Time (months) Treatment 0 3 6 9 12 Free fatty acids ( mol/g) No treatment 0.053Ea 5.16Da 7.61Ca 8.64Ba 10.7Aa Dry heat, 25 min 0.053Ea 3.61Db 5.44Cb 6.32Bb 7.58Ab Microwave, 60 sec 0.053Ea 2.78Dc 3.93Cc 4.85Bc 6.06Ac Steam, 60 sec 0.053Ea 2.96Dc 4.11Cc 5.15Bc 6.14Ac Conjugated dienes ( mol/g) No treatment 0.418Ba 0.457Ba 0.433Bb 0.462Ba 0.528Ab Dry heat, 25 min 0.418Da 0.459CDa 0.485BCa 0.506Ba 0.586Aa Microwave, 60 sec 0.418Ca 0.435BCa 0.467ABab 0.492Aa 0.511Ab Steam, 60 sec 0.418Ca 0.463BCa 0.447BCab 0.487ABa 0.522Ab a For each response variable with the same letters within rows and the same lowercase letters within columns indicate no significant difference (P > 0.05; n = 4). TABLE I CIE L* Values, Moisture Contents, Lipase Activity, Total Phenolics, and Antioxidant Activity of Treated Bran Treatment CIE L* Moisture After Treatment (%) Moisture After 24 hr (%) Lipase Activity (U/g)a Ferulic Acid (mg/g) Antioxidant Activity (%) None 70.00ab 12.83c 12.38bc 4.23a 1.15a 92.8a Dry heat, 175 C 15 min 66.55a 11.13d 11.49de 2.22c 1.24a 92.9a 20 min 67.25a 7.48e 11.19e 1.58d 1.22a 92.6a 25 min 67.45a 7.86e 11.31e 1.08e 1.16a 94.5a 30 min 66.87a 5.99f 10.55f 0.876e 1.14a 93.2a Microwaves, 1,000W 30 sec 67.12a 13.11c 11.99d 2.68b 1.10a 93.3a 60 sec 67.98a 11.18d 11.77d 0.294f 1.26a 94.8a 90 sec 67.63a 7.91e 11.50de 0.0762f 1.16a 91.9a 120 sec 66.40a 6.04f 11.10e 0.0598f 1.18a 91.9a Steam 30 sec 67.07a 15.42b 12.28bc 2.42bc 1.06a 92.2a 60 sec 67.12a 17.52a 12.35bc 0.185f 1.20a 93.2a 90 sec 67.37a 17.67a 12.48ab 0.163f 0.985a 92.9a 120 sec 65.37a 18.17a 12.81a 0.114f 0.980a 91.7a a U = Eq of oleic acid liberated/hr. b Values in each column followed by the same letter are not significantly different (P > 0.05; n = 2). 222 CEREAL CHEMISTRY CONCLUSIONS Optimum treatment levels for the bran fraction of whole wheat flour to inhibit lipase activity were dry heat at 175 C for 25 min, microwaves (1,000W) for 60 sec, or steam for 60 sec. These treatments may be used to decrease the development of free fatty acids in stored whole wheat flour without increasing susceptibility to oxidation. Sensory scores indicate that manufacturers may utilize these treatments without risking decreased consumer acceptance. LITERATURE CITED AACC International. 2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed. Method 44-19. AACC International: St. Paul, MN. Al-Saikhan, M. S., Howard, J. R., and Miller, Jr., J. C. 1995. Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum, L.). J. Food Sci. 60:341-343. Bass, E. J. 1988. Wheat flour milling. Pages 1-68 in: Wheat: Chemistry and Technology, Vol. 2, 3rd Ed. Y. Pomeranz, ed. AACC International: St. Paul, MN. Buri, R. C., von Reding, W., and Gavin, M. H. 2004. Description and characterization of wheat aleurone. Cereal Foods World 49:274-282. Code of Federal Regulations. 2003. Cereal flours and related products. No. 21, Part 137.200. Food and Drug Administration: Washington, DC. Champagne, E. T., and Hron, Sr., R. J. 1992. Stabilizing brown rice to lipolytic hydrolysis by ethanol vapors. Cereal Chem. 69:152-156. Champagne, E. T., and Hron, Sr., R. J. 1993. Utilizing ethanol containing an antioxidant or chelator to produce stable brown rice products. Cereal Chem. 70:562-567. Champagne, E. T., and Hron, Sr., R. J. 1994. Inhibition of lipase activity and oxidation in brown rice products by extraction with ethanol containing chelators/acidulants. Cereal Chem. 71:483-488. Cuendet, L. S., Larson, E., Norris, C. G., and Geddes, W. F. 1954. The influence of moisture content and other factors on the stability of wheat flours at 37.5 C. Cereal Chem. 31:362-389. Damodaran, S. 1996. Amino acids, peptides, and proteins. Pages 321-429 in: Food Chemistry, 3rd Ed. O. R. Fennema, ed. Marcel Dekker: New York. de Kock, S., Taylor, J., and Taylor, J. R. N. 1999. Effect of heat treatment and particle size of different brans on loaf volume of brown bread. Lebensm. Wiss. Technol. 32:349-356. FDA. 1999. Health claim notification for whole grain foods. Food and Drug Administration: Washington DC. Available online at: http://www. cfsan.fda.gov/ dms/ flgrains.html. Galliard, T. 1986. Wholemeal flour and baked products: Chemical aspects of functional properties. Pages 199-215 in: Chemistry and Physics of Baking. J. M. V. Blanshard, P. J. Frazier, and T. Galliard, eds. R. Soc. Chem.: London. Galliard, T., and Gallagher, D. M. 1988. The effects of wheat bran particle size and storage period on bran flavour and baking quality of bran/flour blends. J. Cereal Sci. 8:147-154. Hansen, L., and Rose, M. S. 1996. Sensory acceptability is inversely related to development of fat rancidity in bread made from stored flour. J. Am. Diet. Assoc. 96:792-793. Haridas Rao, P., Kumar, G. V., Ranga Rao, G. C. P., and Shurpalekar, S. R. 1980. Studies on the stabilization of wheat germ. Lebensm. Wiss. Technol. 13:302-307. Kantor, L. S. 1998. A dietary assessment of the US food supply: Comparing per capita food consumption with Food Guide Pyramid serving recommendations. Agricultural Economic Report No. 72. Economic Research Service. U.S. Department of Agriculture: Washington, DC. Kruger, J. E., and Reed, G. 1988. Enzymes and color. Pages 441-500 in: Wheat: Chemistry and Technology, Vol. 1, 3rd Ed. Y. Pomeranz, ed. AACC International: St. Paul, MN. Kwon, D. Y., and Rhee, J. S. 1986. A simple and rapid colorimetric method for determination of free fatty acids for lipase activity. J. Am. Oil Chem. Soc. 63:89-92. Lang, R., and Jebb, S. A. 2003. Who consumes whole grains, and how much? P. Nutr. Soc. 62:123-127. Lehtinen, P., Kiili inen, K., Lehtom ki, I., and Laakso, S. 2003. Effect of heat treatment on lipid stability in processed oats. J. Cereal Sci. 37:215-221. Marco, G. J. 1968. A rapid method for evaluation of antioxidants. J. Am. Oil Chem. Soc. 45:594-598. Miller, H. E. 1970. A simplified method for the evaluation of antioxidants. J. Am. Oil Chem. Soc. 47:91. Pegg, R. J. 2001. Determination of conjugated dienes and trienes. Pages D2.1.1-D2.1.3 in: Current Protocols in Food Analytical Chemistry. R. E. Wrolstad, ed. John Wiley and Sons: New York. TABLE III Sensory Panel Mean Hedonic Scores of Treated Whole Wheat Flour During Storagea Treatment/ Storage Time (months) Overall Acceptability Flavor Aftertaste Aroma Appearance Texture Panel 1 No treatment 0 7.2 7.1 6.7 7.1 7.3 7.1 3 7.1 7.1 6.6 7.1 7.5 7.3 6 7.0 7.1 6.5 7.1 7.4 7.1 Dry heat 25 min 0 7.0 6.9 6.3 6.6 7.4 7.1 3 7.2 7.1 6.6 7.0 7.4 7.3 6 7.1 7.1 6.5 7.1 7.1 7.0 Microwave 60 sec 0 7.3 7.1 6.7 6.9 7.2 7.0 3 7.1 7.1 6.7 6.9 7.4 7.1 6 7.2 7.0 6.5 7.1 7.4 7.2 Steam 60 sec 0 7.1 7.1 6.7 6.9 7.3 7.1 3 7.2 7.1 6.6 6.9 7.2 7.1 6 7.0 7.0 6.6 7.0 7.2 7.1 Panel 2 No treatment 12 6.8 6.7 5.9 6.9 7.2 7.0 Dry heat 25 min 12 6.9 6.8 6.4 6.9 7.3 7.1 Microwave 60 sec 12 7.0 6.8 6.4 6.6 7.3 7.1 Steam 60 sec 12 6.9 6.6 6.1 6.9 7.2 7.2 a Scores obtained from a 9-point hedonic scale (9 = like extremely; 5 = neither like nor dislike; 1 = dislike extremely). For each panel, all scores in the same column are not significantly different (P > 0.05). Vol. 85, No. 2, 2008 223 Pomeranz, Y. 1992. Biochemical, functional, and nutritive changes during storage. Pages 55-141 in: Storage of Cereal Grains and Their Products, 4th Ed. D. B. Sauer, ed. AACC International: St. Paul, MN. Pomeranz, Y., Shogren, M. D., Finney, K. F., and Bechtel, D. B. 1977. Fiber in breadmaking Effects on functional properties. Cereal Chem. 54:25-41. Rose, D. J., and Pike, O. A. 2006. A simple method to measure lipase activity in wheat and wheat bran as an estimation of storage quality. J. Am. Oil Chem. Soc. 83:415-419. Shahidi, F. 2001. Solvent extraction of oilseeds, nutmeg, and other foods using the Soxhlet method. Pages D1.1.1-3 in: Current Protocols in Food Analytical Chemistry. R. E. Wrolstad, ed. John Wiley and Sons: New York. Singleton, V. L., and Rossi, Jr., J. A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16:144-158. Tait, S. P. C., and Galliard, T. 1988. Effect on baking quality of changes in lipid composition during wholemeal storage. J. Cereal Sci. 8:125-137. USDA. 2000. U.S. Agriculture: Food Consumption in America. Pages 2- 10 in: Agriculture Fact Book. United States Department of Agriculture: Washington, DC. USDA. 2005. MyPyramid.gov. Available online: http://www.my pyramid. gov. United States Department of Agriculture: Washington DC. Velioglu, Y. S., Mazza, G., Gao, L., and Oomak, B. D. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem. 46:4113-4117. Vetrimani, R., and Haridas Rao, P. 1990. Studies on the stabilization of wheat bran. J. Food Sci. Technol. Mys. 27:332-335. Wang, L., and Flores, R. A. 1999. The effects of storage on flour quality and baking performance. Food Rev. Int. 15:215-234. [Received June 11, 2007. Accepted October 1, 2007.]
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Mycobacterium tuberculosis (M. tuberculosis) mainly infects the lungs and causes a bad cough. The symptoms of tuberculosis can vary depending on the type or stage of tuberculosis.... Read more about tuberculosissymptoms
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Genre: Political Drama
Directed by: Steven Zaillian
Starring: Sean Penn, Jude Law, Kate Winslet, Anthony Hopkins, Mark Ruffalo
Heavy-handed, pretentious and weighed down by a spectacularly strange central performance, Steven Zaillian's All the King's Men is ultimately a failure. However, it's the kind of admirable failure that's worth seeing for what it tries to do -- and for what it sometimes accomplishes.
It's certainly nowhere near the artistic disaster it's been painted as. In some ways, it's just not the movie that was expected, which is to say that it's less a remake of Robert Rossen's 1949 Oscar winner (which Zaillian claims to have never seen) than an honest attempt to bring the poetic prose of Robert Penn Warren's 1946 novel to the screen -- and make it relevant to current times.
Comparisons between the two films are of value only as a demonstration of how different their approaches and aims are. The plots are the same: Both deal with politician Willie Stark, a shrewd hick who makes his redneck status a political virtue and rises to the office of governor of Louisiana, only to suffer a spectacular fall into demagoguery and total corruption. Both are based on the book, and all three works are based on real-life Governor Huey Long. Rossen's film, however, is gritty, unadorned, straightforward and as realistic as was possible in 1949 Hollywood filmmaking. Zaillian's film is heavily stylized -- more in the Southern gothic mode -- and literary-minded to a fault.
Time and time again Zaillian adopts a kind of symbolism that perhaps works better on the printed page than on the screen. Consider the scene where the image of Anne Stanton (Kate Winslet) "dissolves" from view after her unconsummated tryst with Jack Burden (Jude Law), and how Zaillian reinforces the impact of this lost moment by repeating a shot of her disappearing under the waters of a lake. Look at the film's climax, with the rivulets of blood flowing along the etched rivers of an image of the state of Louisiana until they meet. On the page, this sort of thing seems less forced than it does on film, where it runs the risk of becoming risible. That said, it's somehow heartening to see a filmmaker willing to run such a risk.
The structure of the film is also more poetic than realistic, with bits of scenes recurring at various points in the film as if they were key lines that are repeated at appropriate places in the narrative. And again, this is a laudable effort on the part of the filmmaker. Similarly, it's interesting that Zaillian's film is less about Willie Stark than it is an almost Faulknerian study of the decay of a kind of Southern aristocracy that was heaving its last sigh in the era in which Zaillian has set the film. This, I suspect, is one of the reasons that Zaillian changed the period of the story from the 1930s to the 1950s -- to better underline the fact that Jack Burden and Anne and Adam Stanton are the unstable final children of an upper-class society that was riddled with instability and corruption at least a generation before. It is, after all, the corruption beneath the genteel veneer of that society that helps allow a populist rabble-rouser like Stark to flourish.
I've seen Zaillian criticized for structuring the film so that the viewer knows from the onset that Stark isn't the hayseed he presents himself as. We see Willie Stark fully formed from the first scene in the film, and only then do we learn of his beginnings. We know where this is going -- that Stark is no "good ol' boy" commoner, but a self-aggrandizing sharpie out to sucker the hicks into believing he's just like them -- and, as a result, Stark's early actions are shown to be ingenuous at best. This isn't sloppy thinking on Zaillian's part; it's a rethinking for our times. His reading of Stark is less that of an innocent rube who was destroyed and ruined by power than it is one of a power-seeking sociopath who presents himself as a "regular guy" in order to get what and where he wants. If you're tempted to read more current political figures who have struck the same pose into this, the film won't stop you, nor do the parallels seem accidental. Again, all this is well and good.
Each of these points is valid and intellectually and artistically sound. The problem is they never quite work together as a whole; the film remains a collection of terrific ideas that never meld. Bravura set-pieces and isolated moments of brilliance hang in mid-air like the slightly vibrating chandelier in Judge Irwin's (Anthony Hopkins) dining room when he loudly gives his refusal to retract his denunciation of Stark. There's no strong frame to support them. Worse, the film is always more intellectually satisfying than emotionally satisfying. The various parts make it constantly interesting, but they do not make it compelling drama. And this isn't the fault of dodgy Southern accents (frankly, I got used to those early on) or miscasting, it's the fault of the writing, which captures the word without really getting at the spirit of the piece.
And then there's Sean Penn's performance as Willie Stark. This isn't just Penn at his two-fisted Oscar-bait worst (though it's that too). Penn plays the entire film as if he's a spoiled child who just figured out that he isn't really the central figure in the story -- and so he makes so much bluster and noise that he can't be ignored. Festooned with the worst haircut of his career (and that's saying something), he rants and raves, flails his arms and often gesticulates like a demented hula dancer having a fit. The results are somewhere between scary and funny, though the scariest thing is that it's being palmed off as great acting. Mostly, it overbalances the film, dashing any chance All the King's Men might have had to even get near the important drama it so desperately wants to be. In the end, it's not a good film, but it's an intriguing one with a lot of good things in it -- along with a lot of not-so-good things. Rated PG-13 for an intense sequence of violence, sexual content and partial nudity.
-- reviewed by Ken Hanke
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Promo video for The Outsider 13 (in Japanese) on October 11, where Rings founder Akira Maeda will send fighters from his "outlaw" promotion up against representatives from ZST, as well as fighters from local American military bases. HT: SKILL MMA
Japan's premier gangster MMA promotion, The Outsider, has released the full card for its June 20th event in Tokyo. The event features the finals of the 60-65kg tournament, and the start of the 70-75kg bracket.
Akira Maeda's thug-centric promotion The Outsider now has its own manga (Japanese comic book). Check out some scans here.
In a new interview with Sportsnavi, Akira Maeda discusses plans to hold a special "ZST vs. The Outsider" show at the 5,000-seat Yokohama Cultural Gymnasium this October. Also on the slate for Maeda's renegade promotion: Outsider fighters vs. American troops stationed in Japan, "a 50th anniversary event commemorating the Japan-U.S. Security Treaty," he jokes.
The Outsider 65-70kg Tournament Bracket Revealed
Meet The Outsiders: A Look at the 65-70kg Qualifiers
Hello, Japan: Minowaman Gets Kinniku Busted
Hello, Japan! The Outsider Settles In
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Updated: 6:24 p.m. Thursday, Feb. 13, 2014 | Posted: 6:22 p.m. Thursday, Feb. 13, 2014
By NICK PERRY
The Associated Press
WELLINGTON, New Zealand —
The manager for banned U.S. rap group Odd Future says Tyler, The Creator, and his fellow members in the collective have changed over time and aren't being given credit for growing up.
New Zealand immigration authorities Thursday banned the Los Angeles rappers from entering the country after deciding they pose a threat to public order. The group was due to play an open-air concert with headline act Eminem on Saturday in Auckland.
"It's disappointing because it's coming from a place where the reasoning is based on lyrics and/or actions that happened when these guys were teenagers," manager Christian Clancy said. "And if that's a stance someone's going to take, then what are you implying? That you don't allow talented kids to grow and change?"
Border Operations Manager Karen Urwin said authorities decided to decline visas to six group members after becoming aware of a 2011 incident in Boston in which some witnesses claimed group members incited fans to attack police officers.
"It's not a decision we take lightly and not one that happens often," Urwin said.
Tyler, The Creator, vented his frustration on Twitter on Thursday.
"They said we were 'terrorist threats and bad for the society' or whatever. Sick," he wrote. He later tweeted, "I love NZ tho."
The hip-hop group, which is also known as Odd Future Wolf Gang Kill Them All, was initially known for its anarchic style and lyrics that canvas drugs, killing and rape — though those themes have been toned down in its more recent work.
Urwin said the six rappers had intended to stay in New Zealand just a few days before leaving for Australia.
She said it was rare to ban musicians under rules that cover character concerns. She said those provisions in the past have been used to stop people like white supremacist group leaders and high-profile Holocaust deniers.
She said some people wrongly assumed authorities considered the group's lyrics in imposing the ban.
"If we banned people who used swear words, we wouldn't have many people left in New Zealand," she said.
In an official statement, Immigration New Zealand said: "Odd Future has been deemed to be a potential threat to public order and the public interest for several reasons, including incidents at past performances in which they have incited violence."
In the 2011 incident, Tyler, The Creator was signing autographs at a comic store when police were called because of the large number of fans. News reports at the time said some people climbed on the roof and shouted insults at the police, and some viewed that as inciting fans to attack.
Urwin said an Odd Future group member in Australia also tweeted details of a woman campaigning to have the group banned, which resulted in her receiving threats.
In 2012, New Zealand banned former heavyweight boxing champion and convicted rapist Mike Tyson from coming to a speaking engagement due to his criminal history. Last year it banned musician David Rovics, citing his blog posts on drug-taking and a Canadian ban for giving false information to immigration officials there.
Clancy said the group also had trouble with protesters that led to the nixing of an appearance a Big Day Out in 2012. The group scheduled another show instead at a club, then toured the country, which he said they fell in love with. He said he wishes those who are protesting their visit could "sit with them for a day."
"I live with these kids," Clancy said. "They hang around my 6-year-old daughter. They hold her hand when they cross the street. ... All these kinds of judgments. The last time we were there they were homophobic. These are the least judgmental kids I've been around in my life."
AP Music Writer Chris Talbott in Nashville, Tennessee, contributed to this report.
Copyright The Associated Press
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Is it possible to have two SQL Server 2008 standard servers that are going to be mirrored (the partners), using a SQL Server 2005 standard server as the witness.
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From reading books online I would say yes. It looks as though you can run a Principal and Mirror using SQL 2008, whilst using a Witness server on SQL Server 2005 or above. Taken from SQL Server 2008 Books Online (October 2009): For full reference details see: Database Mirroring Witness As he said... just adding that its a cheap practice to use an express edition of sql server 2005/2008 as witness. Another detail is that, if using sql server 2005, you need at least SP2 if i am correct.
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I had to settle at the Kmart Parking lot in Herkimer, because the main storm line was bearing down fast. I admit I was a little concerned. You never know if there is a rain rapped tornado. The wind shook my car a little. As usual there was incredible lightning on the back side of the storm. Earlier I got hit hard by rain and hail from the first cell near Little Falls.
Windy in Herkimer
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Oregon City
Most Recently Reviewed
Clackamette RV Park
Latest Review Submited On
2013-06-22 23:40:59
1 Park(s) Reviewed Near
Oregon City, Oregon
Clackamette RV Park
Camp Information
Date of Stay
June 2013
Latest Rate
Visit Campground Website
(503) 496-1201
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Review This Campground
Wireless Internet
Cable TV
Pull-Thru Sites
Big Rig Access
Waterfront Access
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Pool Access
Pets Allowed
Tents Allowed
Family Friendly
Latest Review Information
Ratings (Last 10 Newest/Oldest)
9 8 3 7 9
Clean Restrooms (Last 10 Newest/Oldest)
Clean Showers (Last 10 Newest/Oldest)
Review Rating
[ 9 / 10 ]
June 2013
I gave this park a high rating mainly because it is there! Off river front sites are $20. On river front $25. Pretty quiet even though near I-205. Close to fast food and other shopping. Park gates locked at 10 pm to 6 am, so no drive through traffic during the night. There is a dump site for an additional $5. Friendly camp host. Would certainly stay again. We camped here in a Motorhome.
The user that posted this review has 26 other reviews online. Click here to see them.
Review Rating
[ 8 / 10 ]
September 2008
Our daughter got married in Oregon City, and we were pleased to find this small river front RV Park. We stayed here one week. We had a river front site. They are pet friendly. There is a nice park right next door where you can walk dogs. The only problem we noticed is that the park had no trash cans for doggie-clean-up bags. The main gate closes at 10:00 P.M. and if you stay out later than that, you have to park outside the gate and walk in. Not too bad, unless of course, it is pouring outside. Overall a pleasant experience and we look forward to returning often We camped here in a Motorhome.
The user that posted this review has 11 other reviews online. Click here to see them.
Review Rating
[ 3 / 10 ]
July 2008
This is the only park I know of on the Willamette River, the east side of Portland. It is easy access off the freeway. Relatively reasonable cost. There is water and electricity, with a dump station on site. There are no showers available in the restrooms. There is a boat ramp. The only problem is because of the geese, this park is not clean and there are droppings everywhere. Great view of the river. We camped here in a Motorhome.
The user that posted this review has 4 other reviews online. Click here to see them.
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Review Rating
[ 7 / 10 ]
August 2007
While not your most attractive park, it is a GREAT value. Trees are on the river side but rest of park is basically a gravel lot with hookups. Very convenient if you are passing through or need a short stay in the area. While no sewer at site, the park (city runs) has a dump as you leave. We arrived mid-day on a Friday and most of the slots were taken. River side spots are a bit more ($3) but still a great bargain. Entire park is gravel but level. Never did really find restrooms--appear to be the facilities in the city park nearby. No restrooms directly in RV area. We camped here in a Motorhome.
The user that posted this review has 42 other reviews online. Click here to see them.
Review Rating
[ 9 / 10 ]
July 2006
Nice park. 10 day maximum limited stay requirement. Walking distance to shopping and restaurants. We camped here in a Fifth Wheel.
The user that posted this review has 2 other reviews online. Click here to see them.
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- 11-22-2012, 10:47 AM Thread Author #1
Foursquare error
basically when I start the Fourquare app (v.5.5) it says invalid geo coordinates (0.0000).... is anyone experiencing this as well? any solution advices? yes I tried reinstalling the app, yes I tried to reboot the phone, yes I tried to pull out the battery for 20 mins and yes I have the gps location settings enabled.
Sent from my BlackBerry 9810 using TapatalkLast edited by patrikfeng; 11-22-2012 at 12:52 PM.
- 11-22-2012, 11:20 AM #2Cuius testiculos habes, habeas cardia et cerebellum...
Z10 (v10.2.x.xxx Rogers), Playbook (v126.96.36.1994) | Rooted SGS IV
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Books That Made a Difference to Cuba Gooding Jr.
The actor and star of the new film Red Tails likes stories that teach him about his heritage and himself.
O, The Oprah Magazine |
January 26, 2012
In addition to its colorful anecdotes about the outsize film honchos he worked with,' 'Hit & Run, says Gooding, "made me realize that you might get well known through big studio movies, but then you have to go find the independent films and filmmakers who tell interesting stories with interesting voices."
Subtitled The Lost History of the Colored Hockey League of the Maritimes, 1895–1925, this is the little-known story of the first professional black ice hockey players.
Julian Schnabel
368 pages
As Schnabel writes in his introduction to this book of his work, "When I'm painting I start off doing one thing and...then something else crosses my path...and I end up doing something that I never expected to do."
Reginald Rose
96 pages
A teleplay before it became a hit 1957 movie starring Henry Fonda, this story appealed to Gooding because of its themes of justice, prejudice, and the importance of not following the crowd.
Printed from Oprah.com on Sunday, March 9, 2014
© 2010 OWN, LLC. All Rights Reserved. |


text:
Polsinelli Podcast - Food Safety Modernization Act
Going on the Offense: Proactive Strategies to Reduce Uncertainty
Stealth Lawyer: Tama Matsuoka Wong, Forager for Restaurant Daniel
Regulatory Challanges When Bringing a Vehicle to Market in the United States
Robert Hibbert on Food Labeling Lawsuits
Jack Bonner on Defeating Food Labeling Lawsuits
We are pleased to provide you with this issue of Bracewell's Texas Environmental Update, offering the latest news about permitting, enforcement, regulatory developments, and other matters of interest to the regulated...more
On December 11, 2012, the U.S. Fish and Wildlife Service (Service) announced a proposed rule to list the Lesser Prairie Chicken (LEPC) as threatened under the U.S. Endangered Species Act (ESA). The LEPC is a ground-dwelling...more
STATE AIR POLLUTION CONTROL BOARD - A. Proposed Regulations - 1. 9VAC5-130. Regulation for Open Burning (Rev. E12) (amending 9VAC5-130-10 through 9VAC5-130-50, 9VAC5-130-100; repealing 9VAC5-130-60)....more
After a Central Valley county cancelled Williamson Act contracts on ranchland to make way for a solar energy plant, several environmental groups sued challenging the County's decision. The trial court found against the...more
The US Environmental Protection Agency ("EPA") and the US Army Corps of Engineers ("Corps") are poised to propose a new rule that would significantly expand their regulatory jurisdiction under the Clean Water Act. While many...more
The competition between agriculture, energy, domestic and environmental interests for water in California is fierce and is about to become more contentious. In a "wet year," the demand for water from these interests may...more
The Texas Supreme Court's ruling in Bragg makes clear that, at least in some circumstances, a groundwater conservation district's denial or limitation of a permit seeking to pump groundwater for irrigation can constitute a...more
A recent California appellate decision broke new ground for solar energy developers by upholding a County's decision to cancel numerous Williamson Act contracts and approve a large solar project despite potentially...more
Nothing says "battle royal" quite like pitting several of California's heavyweight environmental laws against one another in a "winner-take-all" litigation brawl....more
In a recent California appellate decision addressing a challenge under the California Environmental Quality Act (CEQA) and the Williamson Act to the Panoche Valley Solar Project, a photovoltaic solar project on approximately...more
Ten days after the Senate passed its version of the Farm Bill 66-27, the House defeated the $940 billion H.R. 1947, the Federal Agriculture Reform and Risk Management Act of 2013, on June 20. Next steps on the measure are...more
In Save Panoche Valley v. San Benito County, the Sixth District Court of Appeal upheld the county's approval of a 420-megawatt photovoltaic solar plant. The court found that the county had substantial evidence to support its...more
Unless you are located in far southeastern Oklahoma, chances are that you could always use some extra water to grow your agribusiness. Oklahoma law requires that if you use groundwater or water from an Oklahoma stream for...more
At its April 29, 2013 public agenda meeting in Trenton, the Board of Public Utilities (BPU) approved only 3 out of 57 new grid-supply solar farmland projects pending approval for solar renewable energy certificates (SRECs)....more
In This Issue: - MISS Dig Bills Pass in Michigan Senate, Stall in House - Farm Bill Still Stalled - Ag Groups Urge Action on Estate Taxes - SBA Economic Injury Disaster Loans Now Available in Michigan - Michigan...more
Legislation creating a new MISS Dig law passed the Michigan Senate on November 29 in a 26-12 vote, but failed to make it through the House before the 2012 Legislative Session closed on December 13. Supporters plan to...more
On September 10, 2012, the State Water Resources Control Board ("State Board") issued a Draft Order which, if adopted, will stay certain provisions of the agricultural order and related monitoring and reporting program orders...more
Following its August 30, 2012 hearing, the State Water Resources Control Board ("State Board") decided to stay or extend the compliance deadline for some provisions of the agricultural order and related monitoring and...more
On August 21, 2012, the Seventh Circuit Court of Appeals issued an opinion affirming the decision of the United States District Court for the Central District of Illinois to exclude the testimony of the landowners' expert in...more
On March 23, 2012, the U.S. Fish and Wildlife Service released its "Land-Based Wind Energy Guidelines." The new voluntary Guidelines provide a tiered, scientific process for addressing potential wildlife impacts...more
The New South Wales (NSW) Government has released Draft Strategic Regional Land Use Plans (the Draft Land Use Plans) for the New England North West and the Upper Hunter in NSW (Affected Regions). The Draft Land Use...more
Special Purpose Port in Indonesia is specifically intended for supporting the main business of a company in the mining, industry, plantation, or fishery sector, and is restricted to be used for public purposes without consent...more
Just signed by Governor Brown, SB 618 (Wolk) creates, for the first time, an explicit mechanism for landowners and solar developers to remove non-prime agricultural land from existing Williamson Act contracts in order to use...more
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Find an Agriculture Author »


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We ship worldwide. The postage rates for your order are displayed before payment, which is processed using Paypal. You can pay using your Paypal account or any of the following cards:
Unmissable, first-and-best, most thorough historical account. One hundred and ninety pages, with forty photos, eighty-odd song-lyrics and a CD of classic recordings (Bellou, Tsitsanis, Eskenazi and co).
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a place for zinesters - writers and readers
Comics and stories from and about my favorite kitty, Nilla!
Tags: cats, comic, cute, indie, kitty, More…mini, missy kulik, super paws, zine
Albums: Zines galore!
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Ist preference given to distros and zines. Rates and details are here. Limited space. Very Low Cost!
© 2014 Created by Krissy PonyBoy Press. Powered by


text:
This tutorial will explain a simple way to make a password protected bluetooth door lock using your Arduino, which can be unlocked by sending a four digit pin from your Android phone! The hardware setup is quite simple, and the programming side of it is a bit tricky, but should be no problem for any Arduino ameuture.
Step 1: Parts Needed
2. Electric Door Strike
3. Bluetooth Module ($9.99)
4. Power Supply (Required voltage and amperage differs among different door strikes/locks)
5. TIP120 Transistor
6. 1N4001 Diode
7. Hookup Wire
8. Solderless Breadboard
9. An Android phone (optional, considering that there are lots of devices you could use to send serial data to our bluetooth modem including Iphones, computers, and other Bluetooth devices)
Step 2: About The Transistor
Step 3: Assemble The Circuit
Add this line:
digitalWrite(lock, HIGH);
just before the line
Then it should unlock for 5 seconds and then lock again.
the system should work without any commands need to be send(in the project above we must send 'ABCD' to activate the relay) from the phone.
hope you can help me by giving some solution. much appreciated your help..
I am using Arduino UNO, in this case is there any difference on the command line and I am using Arduino 1.5.2 to upload the command. Please give me more detail on this project.
Can I suggest my pfodApp ( www.pfod.com.au ) as an alternative Android App
Using pfodApp allows you to customize the mobile's display to present the user with a named button.
No Andriod programming is required, just a simple text message from the Arduino.
www.pfod.com.au has example code for a Garage Door opener which can be easily reused to drive the lock, by changing the "Garage Door" text in the Arduino code to "Front Door Lock"
Collin if you would like to contact me, we could talk about a non-english (UTF8) version of pfodApp.
I'm using a 9v battery instead of a power supply
Is this ok?....:
int buttonPin = 2;
int ledPin = 13;
int lock = 9; //pin 9 on Arduino
int buttonState = 0;
void setup() {
pinMode(lock, OUTPUT);
pinMode(buttonPin, INPUT);
digitalWrite(lock, HIGH);
pinMode(ledPin, OUTPUT);
void loop(){
buttonState = digitalRead(buttonPin);
if (buttonState == HIGH) {
digitalWrite(ledPin, HIGH);
digitalWrite(lock, LOW);
else {
digitalWrite(ledPin, LOW);
digitalWrite(lock, HIGH);
The program should give an audible signal to show code received otherwise you get multiple presses as users have no feedback.
Likewise you could offer audible feedback that the lock is open.
What happens if the power fails whilst the lock is open, there isn't anyway to re-lock it unless the mechanism has a mechanical default of closed.
When the current flowing in an inductor is forced to stop, the voltage across its terminals can rise to many tens or even hundreds of volts. The diode ensures that the current has an alternative path to flow through, as the transistor is switched off. Now, the maximum voltage across the coil is around 1V.
You should use a decent rectifier diode like the 1N4007.
2.) Forget the resistor - you can't do better for braking than a shortcircuit.
3.) You still need a diode on the load, to prevent radiated noise.
Just an example equation ignoring friction: if there are five amps flowing in a motor that has a inductive load around 2 ohms. Then power would be I^2 * R which would be 25 square amps * 2 ohms which would be 50 watts.
If i re-do the equations with five amps and a 100 ohm resistor accross the terminals of the motor (technically it would be 100 resistive and 2 inductive which ends up about 100.0199) then it would be 25 square amps * 100 ohms of impedance which is 2500 watts.
Just a small example of how a braking resistor brakes. Is it always necessary? nope. Can it be helpful and make your motor stop a LOT quicker? Yup. In my example the motor will stop around 50 times faster.
by the way on the diode i thought you were meaning accross the motor and being triggered by the relay. You can see in my diagram that i still included the diode across the output to prevent my relay from hurting my 'duino.
Oh and by the way if you search a website like mouser for relays limited the search to 5v and 40 mA (the specs for my 'duino's output). I got around 73 results
and just to make it fit my example i limited it to 5 Amps on the contacts. I still had multiple results
....Just saying
There is no such thing as "inductive resistance" There is only inductive reactance. Reactance is NON-dissipative. The dissipation mechanism is resistive losses in the motor winding.
Firstly, your maths. Taking your example.
"5 amps across 2 Ohms" = 10V. (supply volts, say)
Dissipation = 50W.
Motor voltage = 10 V (imposed by the supply) resistance = 100 Ohms, power dissipation = 100/100 = 1 Watt. Current is now 10/100 = 100mA.
Your math fails. ADDING external resistance REDUCES the load on the motor !!!
And, OK, Add an INFINITE resistor, which by your specious argument would be THE best possible load ! Leave the pins of the motor open ! Does it now stop FASTER than when its shorted ? Of course not.
If this is a Duo or Duemilenova, DON'T blow your arduino up by running at Absolute maximum rating - the recommended limit is 20mA, and the sum of all pin currents must be <100mA. This is at a maximum package
temperature of 25 C, so derate accordingly at temperatures above that.
....just saying.
By your math i have a 10V motor, fine no problem. Still dissapates the 50W i said.
Below that you are not following what i said. What you are describing sounds like you are puttting the motor in parallel with the resistor? i dont know why you would want to do that. now if you were to put the resistor in series to limit the current or something like that it would make more sense.
what i am saying is that if you just open the terminals of the motor ( or short them with a resistor) all of the back EMF that is generated is only dissapated by the friction and internal coils in the motor. thats pretty much just coasting to a stop.
the resistor dissapates the power in the motor more quickly than the friction and the internal wiring would. The catch is that the resistor should only be accross the terminals when the motor is not being powered.
By the way the reason that the motor doesn't slow faster when you leave the pins open is because the resistance is too great, the power can't break through the air. To break through a dielectric (like air or plastic) you dont need amps, you need volts. In a motor there are lower voltages (as you pointed out 10 in my example) and much higher amperages. Rebuttal?
By your math i have a 10V motor, fine no problem. Still dissapates the 50W i said.
Your motor draws 10V at 5A. Its drawing 50W from the supply. Its resistance is NOT 2 Ohms. You actually don't know what its resistance is unless you measure it. For any decent motor R is usually pretty small. Try it.
what i am saying is that if you just open the terminals of the motor ( or short them with a resistor) all of the back EMF that is generated is only dissapated by the friction and internal coils in the motor. thats pretty much just coasting to a stop.
This is where you are wrong, and musunderstand the nature of the beast. SHORTING the terminals is exactly how it slows down fastest. You continue to confuse things like "Back EMF" and current in the motor, and have clearly not understood Lenz's law.
Please draw in detail where you believe a resistor should be connected in braking, and also what value it should be.
The resistor or short is only switched in during braking. Energy dissipation in the shorted motor is by the motors own winding resistance, since it is no longer a motor, but a generator, and the only source of energy for that generator is its own rotational inertia.
Look, Think about what happens if you apply the full motor voltage when the motor is at rest. The full voltage will appear across the armature resistance which will dissipate maximum power. As the motor torque accelerates the mechanical load, the motor speed, hence the back-emf, rises and the current, hence the power in the armature falls. Eventually, the back-emf is almost equal to the input voltage and the power dissipated by the armature reaches an idle level.
WHen running under load, I increases, as back emf decreases, and torque increases.
Now consider removing the input voltage and shorting the armature. The full back-emf (its a generator now)appears across the armature which dissipates almost as much as it did when starting. Eventually, the motor torque slows the mechanical load and eventually the motor stops.
So the armature power dissipation follows approximately the same curve against time when starting or stopping. So if your motor can survive having the full motor voltage applied from rest, it can survive having it's armature shorted at full speed.
In other words, what's the fastest way to dissipate the spinning energy in a generator ? Open circuit ? Load = infiinty, no energy is dissipated. Short circuit ? Power = V^2/r r= armature resistance, therefore Power is very very high. Or with an external load, R. Power = V^2/ (R+r) which is ALWAYS less than V^2/R
I suggest, instead of being wrong, you actually try it on a real PMDC motor, preferably a decent sized one, where brush frictional resistance becomes insignificant, and with a bit of flywheel on it for excitement. On a big motor, you can destroy it if you repeat short circuit braking, but one or two times it's OK.
Graph is of the relationship between speed and braking time for various external loads.
Also, bear in mind I've been designing motor control systems for 25 years.
So what i read from that is that while shorting your motor (and allowing however many up volts (in some cases up to thousands) to feed straight back into it is a bad idea. at least for the long term life of your motor.
You also depict with your graph that a resistance of 0, a short circuit DOES slow it the fastest. you also above point out that its bad for your motor. Your graph also depicts that the coasting , or "infinite" resistance of an open terminals does come to a stop slower.
My option that i provided with a resistor across the terminals not only would not damage the motor if it was used multiple times by limiting the current that can feed back in but also slows it quicker than coasting.
i fail to see how you prove me wrong in this case. I may not be intimately familiar with Lenz's law like you seem to be but everything your posting just supports what i said. All i know is that it is not good for a motor to be shorted across the terminals when its spinning.
The resistor or short is only switched in during braking. Energy dissipation in the shorted motor is by the motors own winding resistance, since it is no longer a motor, but a generator, and the only source of energy for that generator is its own rotational inertia.
By the way isn't this basically what i said with
"the resistor dissapates the power in the motor more quickly than the friction and the internal wiring would. "
By what i said you could infer that when the terminals are left open that it will merely coast to a stop and the if shorted then the friction (although it may be marginal) AND the internal wiring resistance would be feeding right back in and power would be generated by the motor continuing to turn.
The resistor or short is only switched in during braking.
"The catch is that the resistor should only be accross the terminals when the motor is not being powered."
I'm pretty sure you proved me right here again.
So what i read from that is that while shorting your motor (and allowing however many up volts (in some cases up to thousands) to feed straight back into it is a bad idea. at least for the long term life of your motor.
Once AGAIN you have your concepts completely muddled. ITS A SHORT CIRCUIT. Guess how many volts are across a SHORT CIRCUIT.
Yes, a transiently high CURRENT flows, and in BIG drives inertial constraints as well as electrical constraints means that braking resistors sometimes HAVE to be used to protect the mechanics as well as the electrics. FOR THE FASTEST PRACTICAL braking, we dump to a short. If you REALLY can afford to do it, there is actually one more stage faster, and that's called plugging the drive. In ultra high speed servos, you'll see plugging drives in action, they're scary.
By the way isn't this basically what i said with
"the resistor dissapates the power in the motor more quickly than the friction and the internal wiring would. "
No, because that's wrong. The internal wiring dissipates it faster than ANY EXTERNAL RESISTOR.


text:
1. Color your image using your favorite coloring medium.
2. Using coffee spritz distress the background (instant coffee sprinkled on a water misted paper). Cut image down to 4 x 4 3/4 and distress the edges.
3. Cut pattern paper 3 1/2 x 5 and layer onto kraft card stock measuring 3 3/4 x 5 3/8. Wrap with May Arts leather ribbon.
4. Cut Kraft pattern paper 4 x 5 and layer onto 4 1/4 x 5 1/4 blue card stock. Emboss using clear Bark embossing powder and a swirl from set Jumbo Hollyhock.
5. Cut a 5 1/2 x 5 1/2 square out of strip pattern paper and layer onto 5 3/4 x 5 3/4 Kraft cardstock and then place onto a 6 x 6 teal card base.
6. Using foam tape adhere lion to layer two.
7. Tuck a little burlap between the layers. Layer these onto layer three as shown in picture.
8. Using foam tape assemble them to the fourth layer.
9. Using liquid glue add some Gold Halo glitter, Chiffon, Hunter, and Teal Color Fragment chips to the image and background mats.


text:
Discussions |
Academic Rigor |
Dorm Life |
Food and Dining |
Bang for the buck |
Clubs and Activities |
Campus Safety |
I am definately learning more than I thought I'd be learning in such short semesters at Furman. At times it may seem a bit overwhelming but professors are always willing to explain and help their students and Furman provides tutoring if needed during the week.
To find more tips for prospective students, what to do for fun and whether this school is great for a particular type of student read the 25 reviews for Furman University
Curious about something that isn't answered here? Feel free to ask Furman University a question
Furman has the most beautiful campus in the country. Furman's food is awful. Furman students keep busy!
Read MoreFurman promotes a sense of community since all students are required to live on campus all four years. I like being able to visit my friends without getting lost or having to trek across campus. You definitely won't be lost in a crowd and will find a sense of home here.
Read MoreFurman is the perfect place to get a true liberal education. Furman classes will expand your mind in a way that I believe could not happen at any other university. The dedication of the professors to their students is outstanding.
Read MoreA great Liberal Arts school with excellent education: one-on-one time with professors, and they work hard to get you internships/jobs after you graduate. Social life is strongly geared towards Greek life or sports, but there are many other clubs to get involved in aside from that. Definitely very small and a lot different than larger schools: mostly everyone knows each other and the school doesn't have that huge state school spirit if that's what you're looking for.
Read MoreI absolutely adore Furman's campus! If the tuition was financially reachable for me, I would love to attend this university!
Read MoreFurman is a challenging environment that will keep you up for frequent late nights in the library. Its charming rose garden, tranquil lake, and beautiful grounds create a lovely place to study. Most importantly, Furman's liberal arts curriculum will prepare students to be engaged in all aspects of the fast-changing world.
Read MoreFurman is the ideal place for transitioning between a dependent life with your parents and an independent life on your own. The academics are challenging, the campus is beautiful and the community is inviting. It truly is a home away from home.
Read Morebeautiful school in the south. nice atmosphere. great education and study abroad/internship opportunities.
Read MoreFurman is exciting, but rigorous academically, but you can be successful if you are organized and willing to get help. Furman will give you a network and lifelong friends. It will also give you amazing study skills and prepare you for the future.
Read MoreAn amazing institution who offers several majors while also representing its role as a liberal arts school. There is a great balance of challenging academics while also have a heavy student participation in community involvement around the campus. It is truly a place where all students can feel safe and accepted.
Read More


text:
Bring back 'real name no gimmicks'!!
This is a petition to bring back the great saying of Barry Aldridge... His videos are just not the same without it!
Recent signatures
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text:
BOOKS: | Sci-Fi/Fantasy | Mystery/Thriller | Literature | Romance | Biography |
MOVIES: | Sci-Fi/Fantasy | Comedy & Personal Dramas | Action Dramas |
Author Mailer's Book
Reviews |
Message Board |
Harlot's Ghost |
This sprawling narrative (1200 pages in paper, 1400 in cloth) is only the first part of Mailer's projected masterwork on mid-20th century America thro... Oswald's Tale: An American Mystery Lee Harvey Oswald is known as the man who killed President John F. Kennedy, but who was Oswald as a person? What do people really know about him?... The Armies of the Night "The Armies of the Night" is Norman Mailer's first hand account of the events surrounding the march on the Pentagon in Washington D.C. in the fall of ... The Naked and the Dead ...
View these reviews in full mode |
Norman Mailer Message Board Talk about the novels, new and used books that Mailer has written! |


text:
Welcome to the Administration pages of the Kingdom of Lochac Minister of Arts and Sciences, maintained by the current Lochac Kingdom A&S Office Duenna Catalina de Gata
If you are interested in becoming an Arts & Sciences Officer, please contact either the KMOAS or your local Arts & Sciences Officer. We would love to hear from you!
Whilst a great deal of information is set out on the website, the A&S Officer Handbook ('Handbook') contains useful information on Officer Requirements, Procedures, information and forms for Competitions. Any updates or changes to procedures will be announced to the A&S officers' email list and updated in the Handbook.


text:
0 based on 0 Customer Reviews0 Customer Reviews
The contrabass trombone designed to be played in today's orchestras or other large ensembles. A fun machine with a huge sound. BBb with F attachment.
Miraphone MI57F Contrabass Trombone
This is the biggest slide trombone available commercially today. The fundamental pitch is the same as that found on a BBb tuba. It has a very deep voice that will blend beautifully with the rest of the section without distorting. The F attachment takes it down a fourth to the low F on the BBb tuba.
Order today with the no-risk assurance of our Total Satisfaction and Low Price Guarantees!
Customers who viewed the ultimately bought:
Copyright © 2014 Music & Arts. All Rights Reserved.
*Free Ground shipping applies to Standard Ground shipping only to the lower 48 United States. Very large and oversize packages which are required to ship via freight may require additional shipping charges. See product description page or shopping cart. Other restrictions may apply. Online rental transaction excluded from this offer.


text:
Results of the TB Laboratory Survey |
Structure and Organization of Tuberculosis Laboratory Networks in Latin America: Tuberculosis Laboratory Survey Carried out by the PAHO/WHO Regional Tuberculosis Program-Results of the Survey
This work describes the results of a cross-sectional survey that the PAHO/WHO TB Program carried out in 2007, with responses from the National TB Laboratory Networks in 19 countries, with the goal of determining if the organization and operations of the laboratories were adapted to the needs of case-finding for the National TB Programs (NTPs).
General Objective of the Survey: That the countries of the Region reverse TB incidence, prevalence, and mortality by applying the Stop TB Strategy.
Specific Objectives
The PAHO/WHO Regional TB Program prepared a Regional Plan for Tuberculosis for the period 2006-2015, based on the following:
Vision: TB-free Americas.
Mission: Ensure that each patient have full access to quality treatment and diagnosis, in order to diminish the social and economic impact and the inequity that TB imposes.
The components of this strategy are:
The Importance of This Survey
Accordingly, one of the critical elements for the implementation and successful expansion of the DOTS strategy in a country is an adequate laboratory presence. WHO experts have made multiple recommendations with regard to the organization of TB laboratories in low- or medium-resource countries.
On the other hand, the increase in the number of TB cases associated with HIV, aggravated by the increase in the incidence of multidrug resistance, has called for a review of biosafety standards in TB laboratories.
The acquisition and analysis of data on the activities carried out by the National TB Laboratory Networks allow us to identify their operational characteristics for case-finding, evaluate opportunities to utilize appropriate techniques, evaluate performance in terms of diagnosis, assess network strengths and weaknesses, and verify if there are sufficient resources. The results of these analyses constitute a basis for planning future activities.
Regional Office for the Americas of the World Health Organization |


text:
Affordable Vacation Rental in Hilo
- bedrooms 2
- baths 2
- sleeps 5
- pool no
- hot tub no
- pets allowed no
- type House
- community
rates (USD)
/ night
$ 475 - $ 575 / week
$ 1,500 - $ 1,870 / month
vacation rental description
Our quiet 2 bedroom 2 full bathroom split plan house has a full kitchen, 2 queen size beds and a front and back screened in lanai. Washer and dryer. Parking off street in fenced in property. Satellite dish and WiFi. Snorkel gear available. .
"We enjoyed exploring the Puna and Hilo areas from this conveniently located house" Dave and Melissa
"Your lovely vacation rental is a real gem. Our stay here was so relaxing. We will definitely return on our next trip back to Hilo. Paula, Anthony & Nyla
property availability
Last modified on 01-17-2014 at 1:54 PM.
email owner view full calendar
Doug and Trish 808-966-4980
house rental amenities
*Queen Beds (medium-firm)
Internet now in the house 4/17/2013
*Fully equipped kitchen
*Ceiling fans in all rooms
*Hair dryer
*Beach Towels, Cooler, snorkel gear
*CD player/Radio, Hawaiian CDs.
*Satellite TV
*Movies/Books to read/games
activities and attractions in Hilo The Big Island
NEARBY: (15- minute drive)
*Volcano National Park
*Several Botanical Gardens
*Hot Springs
*Old Hilo Town
*Big Island Candy Factory
*Macadamia Nut Farm and Factory
*Panaewa Rainforest Zoo (Free Admission)
*Astronomy Museum swith Planeturium Shows
*Tsunami Museum
*Road to Mauna Kea-World-Class Star Gazing Nightly
*Whale Watch in Season (Dec.-Mar)
Also Kayaking, Golfing, Hiking, Snorkeling.
*And so much More!
vacation rental rates
1 bedroom; $69/Night; $475/Week; $1,500/Month; You are in the rental by yourself.
Plus $75/outclean fee
2 bedroom; $89/Night; $575/Week; $1870/Month
Plus $99/outclean fee
Security deposit; $100.00 returned within 14 days
Merrie Monarch April 20-27 1 bedroom $89.00 a night-2 bedroom $99.00 a night
50% deposit required to reserve the house
Balance due 30 days prior to arrival.
ayment by check.
Cancellation Policy: More than 90 days = Full Refund*
Less than 90 Days = 50% of Deposit refunded *#
Less than 30 Days = No Refund*#
*$25 Admin. charge for All Cancellations.
#We know circumstances arise beyond your control sometimes, So we will try to adjust your refund amount if we can re-book some or all of the dates you cancelled.
Tax ID # 71409841-01
Doug and Trish 808-966-4980
accepted payment methods
Prior to paying a reservation deposit, always verify payment instructions by calling the phone number displayed on this listing page. By contacting the owner directly and paying by an approved method - credit card, paypal, check or bank transfer - your reservation payment will be protected up to $1,000.
Learn more in our Security CenterTop things to do in Hilo
- View Lava when flowing
- Japanese Garden on Hilo Bay
- Famous Akaka Falls
- Local fruits/gifts at the Farmers Market
- Many Local and Japanese Restaurants
Top things to do on a budget
- Free Zoo in Rain Forest 10 min. away
- Snorket at the many beaches/See Turtles and Whales
- Visit Hot Springs for free just 15 minutes away
- Star Gazing at 9,000 Feet from Mauna Kea
- Visit one of the many Black Sand Beaches
Top things to do with a family
- Hawaii Volcanoes National Park
- Panaewa Rainforest Zoo
- Imiloa Astronomy Center
- Big Island Candy Factory
- Hike to a Water Fall
Doug and Trish , owner


text:
Posted: 7:14 p.m. Friday, Oct. 11, 2013
What a difference five years makes.
Bethenny Frankel who jumped into our living rooms in 2008 on Real Housewives of New York got a surprise Friday compliments of Bravo exec Andy Cohen.
PICTURES: Bethenny In A Red Bikini
She — and fans of her talk show — got to see her audition tape. This was before her boob job and before she had the services of a professional glam squad.
The 42-year-old calls herself a "natural food chef" and she rattles off her list of celebrity clients including Denis Leary, Mariska Hargitay, the Hiltons, Brooke Hogan and Alicia Silverstone.
She also talks about her former BFF and co-star Jill Zarin saying they met at a dinner and "she's a nut job, I can just tell."
She adds,"So, I like her. I mean, she walks up to me, and she says to me at a party, 'Skinny bitch.' And I'm like, 'OK, first of all, you used the word skinny and you're referring to me. We can be friends. If bitch is attached to it, I can live with that.'"