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In a recent development lauded by child protection organizations and physicians the Environmental Protection Agency Acting Administrator, Andrew Wheeler, told the Senate Committee on Environment and Public Works that his agency will no longer pursue its previous plans to roll back the rule prohibiting minors from handling risky pesticides. That rule was legislated during the Obama administration. Previous to this revelation by Wheeler, the Trump administration had plans to allow farm operators to permit minors to spray toxic pesticides on crops.
These "restricted-use" pesticides are considered dangerous as they are thought to cause cancer and other diseases as a result of exposure. Currently, these high risk chemicals can only be handled by those over age 18. Farm lobby groups, however, have been pressuring the current administration to allow minors as young as age 16 to have access to these chemicals.
Even as it stands now, without minors having access to these toxic chemicals, farming is already considered one of the most dangerous industries for American workers. According to the Centers for Disease Control and Prevention, 21 out of every 100,000 farmers will be killed on the job, and thousands more will be injured, sometimes with permanent disabilities. In 2014, over 58,000 people were injured while performing farming work.
According to Professor Bob Aherin of the University of Illinois who heads up the Agricultural Health and Safety Program, small family farms are considered the most dangerous type of farm. In the United States, these small farms make up the majority of the farming industry consisting of 88 percent of the 2.1 million farms in operation.
Personal injury attorneys Strom & Associates note that farming equipment presents the highest risk for fatal and serious injuries to farm workers. Of all the dangers that exist on farms most injuries and deaths involve tractors and other large vehicles. Grain bins follow as the next most common cause of death, as farmers can be buried by grain and suffocated in just seconds if something goes wrong, followed by injuries from chemicals and other hazards.


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6 South Laflin Street 721, Chicago
Huge (700 sq.ft.) south facing studio/possible junior 1br is the best value at Clinton Complex. The unit shows like a model and has been beautifully maintained. In addition to the fireplace, balcony, and upgrades throughout, look at the humongous walk in closet. Because of its proximity to downtown, UIC, and the Medical District this is a great starter unit or in town condo. You can walk to downtown, short ride to the West Loop/Fulton Market and everything else the city has to offer. Tons of new retail just a few blocks away, transportation galore with all major expressways and the Blue Line at your door. This is a steal. Deeded parking included! Currently rented through Jan 31st, 2021 for $1,500 / mos. After lease ends, cannot be rented by a new owner for 2 years.
Bike Room/Bike Trails,Door Person,Elevator(s),Exercise Room,Storage,Receiving Room,Valet/Cleaner,Business Center
The data relating to real estate for sale on this website comes in part from the Broker Reciprocity program of Midwest Real Estate Data LLC. Real Estate listings held by brokerage firms other than [INSERT BROKER NAME] are marked with the Broker Reciprocity logo or the Broker Reciprocity thumbnail logo (a little black house) and detailed information about them includes the names of the listing brokers. Some properties which appear for sale on this website may subsequently have sold and may no longer be available. The information being provided is for consumers' personal, non-commercial use and may not be used for any purpose other than to identify prospective properties consumers may be interested in purchasing. Information deemed reliable but not guaranteed. Many homes contain recording devices, and buyers should be aware they may be recorded during a showing.
Listing information last updated on July 10th, 2020 at 5:45pm CDT.

subset: commoncrawl


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Global Antiglare Glass Market Size will be propelled by the growing market of sunglasses. With growing awareness about the harmful UV rays from the sun and optical safety, the demand for sunglasses is expected to rise in the forecast period. Also, the demand of fashionable sunglasses has seen a healthy growth with the upgradation of the social status and enhancement of lifestyles.
Antiglare Glass Market size will see a significant growth from 2016 to 2024. This glass has a special coating to prevent reflections. It finds application in prescription eyewear, sunglasses, screens of electronic gadgets and even in the construction purposes. Increasing demand of stylish sunglasses and electronic gadgets will drive the market for antiglare glass in the forecast period.
Request for an in-depth table of contents for this report @ https://www.gminsights.com/request-toc/upcoming/820
Another factor that will drive the antiglare glass market share is the growth in the demand of prescription eyewear. The global eyewear market recorded close to USD 100 billion in 2015. Prolonged exposure to the screens of computers and mobile phones owing to the high number of desk jobs using computers lead to weakening of the eye muscles. This will increase the demand of eyewear from 2016 and 2024.
Escalating demand of electronic devices and gadgets will also propel the antiglare glass market from 2016 to 2024. Advent of the digital age has shown a considerable increase in the demand of electronic gadgets. The number of smartphones user was over 2 billion in 2015 and is expected to cross 6 billion by 2020. The usage of antiglare glass for the mobile phone and computer screens will have a positive impact on the product market in the forecast period.
Based on applications, antiglare glass market share has two major types. The first application sector is optical lenses that are used in optometry as well as photography. They provide better quality images by reducing the distortion due to reflection. With growing demand of prescription eyewear and sunglasses, the antiglare optical lenses will have an escalating demand from 2016 to 2024. Also, with the growing popularity of social media, the demand for good quality camera and camera smartphones will grow healthily. This will propel the antiglare glass market in the forecast timeframe.
Make an inquiry for purchasing this report @ https://www.gminsights.com/inquiry-before-buying/820
North America, led by U.S. antiglare glass market size, is expected to dominate the market for antiglare glass in the upcoming years. The US market for commercial buildings stands at over USD 150 billion and is expected to grow at a CAGR of over 5%. This will drive the demand of antiglare flat glass positively. With upgradation of lifestyles, the demand for luxury eyewear brand will also drive the market for antiglare glass.
Report,"Antiglare Glass Market Size, Industry Analysis Report, Regional Outlook (U.S., Germany, UK, Italy, Russia, China, India, Japan, South Korea, Brazil, Mexico, Saudi Arabia, UAE, South Africa), Application Development Potential, Price Trends, Competitive Market Share & Forecast, 2016 – 2024." in detail along with the table of contents.
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Content Count9
Last visited
This is awesome info/advice, thank you...I'll Be ordering an outdrive install jack and those parts from both tonight... $800 in parts sounds so much better than the 5K estimate!
Thank you! I'll check that off my hopeful list...I just got my first estimate, I know I'm not ready to tackle this job but $5K for a new transom assembly since I haven't even gotten the boat in the water, but on a positive note nobody was injured or killed by taking it out and snapping the lever doing 20...
Hey brick, when I bought the boat last month it went straight to being stored on a rack so It's always dry, but that's a good idea to test out out, maybe with a water hose....thank you
Thank you soldier4402 for chiming in. I just went to JRmarine and watched the videos, very good info and an awesome kit! Do you think there is anyway to not have to remove the drive and bell housing by using the kit to loosen the lever nut and bolt along with the nut on top of the lever, then remove the lever pin inside the engine compartment? Thank you in advance!
Hey Mi3sons, Thank you for the link to JRmarine, Ron's recorder says he is out of the country till Apr 15...I watched his videos on gimbals rings, pins etc using the kit where you cut into your outdrive to gain access....I think I'll wait till I speak to Ron to see if it's possible...especially after today's $5000 quote to replace the $275 steering arm...
Thank you very much Mi3sons, I'll be calling tomorrow...I'm hearing it's a full engine and outdrive to replace so I'm stressed out...thanks again
That would awesome, thank you!
Thank you paulswagelock, When I found this yesterday I started having doubts as to the freshwater selling point, initial inspection "which did not include crawling in the bilge looked great" I was hoping this was just a part replacement ordeal for a power steering mount and/or etc...reality of an engine pull bites big time... thanks again
Freshwater boat...really?Hey guys, I'm a old school diesel guy and new here on the forum...Can anyone identify this part and what I'm up against to get replaced? I could really use some advice on this...I was crawling around in the engine compartment replacing bilge vent hose when I saw thiis rusted out arm on my newly purchased 2001 freshwater 260 Signature with 5.7 L efi and Bravo lll w 245 hrs, it's the only place I've seen any significant rust...I was just fixing to have the 300 hr service...Any advice would be greatly appreciated, I'm guessing my maiden voyage this week is canceled....


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What is Coliform Bacteria?
Coliform bacteria are present in the environment and feces of all warm-blooded animals and humans. Coliform bacteria are unlikely to cause illness. However, their presence in drinking water indicates that disease-causing organisms (pathogens) could be in the water system. Most pathogens that can contaminate water supplies come from the feces of humans or animals. Testing drinking water for all possible pathogens is complex, time-consuming, and expensive. It is easy and inexpensive to test for coliform bacteria. If testing detects coliform bacteria in a water sample,water systems search for the source of contamination and restore safe drinking water.
What are the different types of coliform bacteria?
There are three groups of coliform bacteria. Each is an indicator of drinking water quality
and each has a different level of risk. Total coliform is a large collection of different kinds of bacteria. Fecal coliform are types of total coliform that exist in feces. E. coli is a subgroup of fecal coliform. Labs test drinking water samples for total coliform. If total coliform is present, the lab also tests the sample for fecal coliform or E. coli, depending on the lab testing method.
Total coliform bacteria are common in the environment (soil or vegetation) and are generally harmless. If a lab detects only total coliform bacteria in drinking water, the source is probably environmental and fecal contamination is unlikely. However, if environmental contamination can enter the system, pathogens could get in too. It is important to find and resolve the source of the contamination.
Fecal coliform bacteria are a subgroup of total coliform bacteria. They exist in the intestines and feces of people and animals. The presence of fecal coliform in a drinking water sample often indicates recent fecal contamination. That means there is a greater risk that pathogens are present.
E. Coli is a subgroup of the fecal coliform group. Most E. coli bacteria are harmless and exist in the intestines of people and warm-blooded animals. However, some strains can cause illness. The presence of E. coli in a drinking water sample usually indicates recent fecal contamination. That means there is a greater risk that pathogens are present.
What if coliform bacteria are found in my water?
When coliform bacteria are found, water systems investigate to find out how the contamination got into the water. They collect additional water samples and often inspect the entire system. Collecting additional samples helps determine whether an actual problem exists. If the lab detects bacteria in any of the additional samples, the initial findings are "confirmed."
What if total coliform bacteria are confirmed in my water?
If a lab confirms total coliform bacteria in your drinking water, your water system will investigate to find out how the contamination got into the water. After identifying the source of contamination, the system can usually resolve the problem with system repairs, flushing, and adding chlorine for a short period.
What if fecal coliform bacteria or E. coli are confirmed in my water?
Confirmation of fecal coliform bacteria or E. coli in a water system indicates recent fecal contamination, which may pose an immediate health risk to anyone who consumes the water. The water system will issue a "health advisory" within 24 hours to alert all water users of a health risk associated with the water supply. The advisory usually recommends using boiled or bottled water for drinking, preparing food, and brushing teeth. It also outlines the steps underway to correct the problem and explains when the system expects to resolve the problem. The health advisory will remain in effect until the situation is resolved and the water is safe to drink.
Whole House Ultraviolet Disinfection System for Bacteria and Viruses
Our Ultra-violet (UV) light is 99.9% effective against disease causing micro-organisms such as E. coli. By exposing contaminated water to high intensity UV light disease causing micro-organisms are rendered harmless.
Filtercon offers Whole House Ultraviolet Systems, as well as small units for under the counter ultraviolet sink faucets.
Ultraviolet disinfection systems are safe, proven to be effective , and have been used worldwide for many years.
Ultraviolet units can be installed alone, or together with a whole house filter, or with an under the sink filtration unit.
Call FILTERCON for more information (800) 550-1995
Article by the Department of Health Washington State
Original Link: http://www.doh.wa.gov/Portals/1/Documents/Pubs/331-181.pdf


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Just as most people do, I look forward to new beginnings with the start of a new year. 2019 looks to be the start of some major changes in video. For most of my time here at The High Road Agency, we've been using Canon 5D Mark III cameras. While they have been solid cameras, especially for stills, for video, it always seemed to be a little lacking when it came to doing things quickly.
The end of this past year, Stacy, who recently left us after nearly 4 years at High Road, and I were finally given the go-ahead to order digital cinema cameras. Mainly to help with our quality, but also with our workflow when it came to all of the video projects we will do in 2019.
We looked at several options, but the one that seemed to be the best in regards to price and quality was the Black Magic URSA Mini Pro 4.6K camera. We both liked how easy it was to use Black Magic's menu interface to quickly change settings on the camera. Plus, most of the options we needed were easily changed on the side or on the monitor of the cameras themselves.
One of the other benefits of the newest version of this camera was having neutral density filters built into the camera. One thing I especially liked compared to using DSLR cameras, was being able to hit one record button and get both video and audio. No more using a TASCAM to record audio separately.
Along with this, were myriad record options for image quality that really enhanced the product we were able to give to our clients. We could also shoot 60 frames a second at HD quality, making our b-roll acquisition even more dynamic than what was possible from our Canon camera.
I started off my camera shooting cameras in the broadcast media world. It took me some adjusting to using DSLR cameras. While I loved the image being produced, it was really lacking in trying to work through the menus in order to change anything with the camera. Plus, you really couldn't do any of this on the fly while shooting out in the field. For my tastes, the URSA Mini Pro brought me back to my broadcasting days in regards to how quickly you could change camera settings.
We shoot a lot of videos here at The High Road Agency. We've done videos for large local clients, to local mom and pop businesses. The goal is always the same: to help them be front of mind when it came to prospective clients who could benefit from their business. From corporate to tourism, social media to broadcast, we can meet whatever project that you need to help your business get results that only a quality video can. I look forward to showing you the capabilities that The High Road video department has to offer. If you are curious about video, I can be reached at email@example.com


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Brown spots on the skin, often called age spots, liver spots or sun spots, are often the result of too much sun exposure during your lifetime.
In fact, by the age of 50, 90 per cent of fair-skinned people have some age-related spots. Unlike a suntan, however, most people find them unsightly and ageing.
Age spots are caused when too much melanin, the pigment in skin, is produced. Melanin production is stimulated by UV light but dark spots can also be caused by damage to the skin or inflammation.
What are Age Spots?
Age spots are flat, brown, gray, or black spots on the skin. They usually occur on areas that have been exposed to the sun. Age spots are also called liver spots, senile lentigines, solar lentigines, or sun spots,
What Causes Age Spots?
Age spots are caused by an excess production of melanin. Despite the name, doctors don't always know why age spots develop. They may be caused by skin aging, sun exposure, or other forms of ultraviolet light exposure, such as tanning beds. You are most likely to develop age spots on the areas of your skin that receive the most sun exposure, including:
- your face
- the back of your hands
- your shoulders
- your forearms
Who Is at Risk for Age Spots?
People of any age, sex, or race can develop age spots. However, age spots are more common in people with certain risk factors. These include:
- being older than 40 years old
- having fair skin
- having a history of frequent sun exposure
- having a history of frequent tanning bed use
What are the Symptoms of Age Spots?
- range from light brown to black in colour
- have the same texture as the rest of your skin
- re painless
- are usually on sun-exposed areas of the skin
How are Age Spots Diagnosed?
Your doctor will usually diagnose age spots by looking at your skin.
If your doctor is worried that a dark area is not an age spot, he may perform a biopsy. A small piece of skin will be removed and checked for cancer or other abnormalities.
To help improve pigmentation as well as age and sun-related spots, we recommend a range of prescription skincare, including the award-winning Obagi range and Epionce skin care.
To book your skin care consultation with Dr Comins please call Hans Place Practice on 0207 584 1642


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UPO and Annual Statement for pensioners coming soon
Are you receiving a pension benefit from us? Then you will receive two overviews on paper from us at the beginning of each year. In January you will receive your Uniform Pension Overview (UPO) for pensioners 2018. At the beginning of February you will receive your Annual Statement 2017. Your UPO gives you an insight into your pension and the Annual Statement is needed for your tax return.
UPO: an insight into your pension
Your UPO will give you an insight into the pension you received from us in 2017 and the pension you will receive in 2018. Both the gross and the net pension is displayed for 2018. You may also see what any partner and/or children might receive when you pass away.
You need your Annual Statement for your tax return
Your Annual Statement displays how much pension you received in 2017 from us and how much wage tax and national insurance premiums were deducted. This information is needed for your tax return 2017. You can do your tax return starting from 1 March 2018. You can also use this information to request care- or rent allowance.


text: / Thesaurus Find synonyms for: Noun1. kidney disease, renal disorder, nephropathy, nephrosis, uropathyusage: a disease affecting the kidneysWordNet 3.0 Copyright © 2006 by Princeton University. All rights reserved. Related Content Daily Word Quiz: reiterate Analogy of the Day: Today's Analogy Spelling Bee: Today's Spelling Bee Frequently Misspelled Words Frequently Mispronounced Words Easily Confused Words Writing & Language Synonyms Index


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Farkouh, Furman & Faccio Introduces our New Client Portal
Farkouh, Furman & Faccio is proud to introduce our new Client Portal, a complementary service that facilitates the secure transmission of electronic files.
With security breaches happening over the internet every day, keeping our client's information safe and secure is not only a prime concern of ours, but quickly becoming the law in nearly every state. Our new Client Portal will manage these risks more effectively.
On top of making the exchange of confidential information on the internet more secure, the Client Portal makes exchanging files more convenient than ever by:
- Granting instant 24/7 access
- Eliminating the time & trouble of encrypting data
- Proving the ability for two-way collaboration on certain information
- Allowing the exchange of large files, such as QuickBooks
- Storing important financial documents from prior and current years
- Allowing the use of mobile & tablet devices to access files
We strive to continually provide our clients with technical expertise and superior service. We're confident the portal will only strengthen client satisfaction not only during the upcoming 2013 tax season, but for years to come.
To learn more about this new service, feel free to call Lydia Morrison at our office at 212.245.5900 or visit our Client Login page to access the Client User Guide and a short video on the functionality of the Client Portal.


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Former AA National Academy Training Centre Fosse Way
Under Offer
The subject property comprises a substantial former AA training centre which sits on a large irregular-shaped site with an area extending to 2.03 hectares (5.01 acres) and a low site coverage of only 13%. The facility has been constructed in three main sections providing an office building of brick construction to the front of the site, with an interconnected modern steel portal framed industrial unit to the rear together with a seperate smaller workshop situated to the south western corner. The office accommodation was constructed during 1980's and has been arranged over 2 floors to provide a mixture of cellular and open plan offices . There is a large central reception area leading to two wings of accommodation together with toilet facilities on both floors. The specifications generally include; a suspended ceiling with inset cat II lighting, carpet floor coverings, perimeter wired trunking and a passenger lift. Heating/cooling is facilitated by way of a gas central heating system and a number of air conditioning cassette units. Interconnected to the rear, is a purpose built steel portal framed industrial unit constructed circa 2004 with brick and clad elevations beneath a pitched similar clad roof. This element had been carved up into a number of smaller workshops each with their own roller shutter door leading onto the car park area. The unit also provides modern first floor office accommodation together with a large canteen area and WC facilities. In addition to the main accommodation, there is also a single storey industrial unit of brick construction beneath a pitched roof providing further workshop space. There is substantial car parking available as well as landscaped grounds including recreational areas, lake/balancing pond, footpaths and outdoor seating.Download Property PDF


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The Orchid Lady
I am very proud to present the NEWLY designed "Orchid Award for Page Excellence" award to you, in recognition of your hard work in the creating you have done an outstanding job on your site! This award has been redesigned for the new millennium and I am sure you will be proud to display it on your page!
Your site will join the exclusive WINNERS LIST shortly. I have attached your award to this message.
This award is *yours*!
Once again, Congratulations on an Excellent Web Site!
The EurNet OnLine Award...To A Great Website
EurNet OnLine is pleased to annouce your site has been reviewed and you have won our Gold Award.
We would also like to offer you a permanent link in our "Winners List".
As a Gold Award winner your site will be featured in our Newsletter in the near future.
The sites are judged on content, functionality, graphics and usefulness to the general public.
We spend a lot of time
reviewing sites and not all make the grade. You have done a great job,
keep up the good work!
Congratulations!!......Your site definitely qualifies for the "Critical Award"An excellent design, clever original graphics, great photos, and your content is informative, entertaining, presented well and easy to access. A worthy tribute and a positive contribution to the Web.
Thanks for helping make the Web a more interesting, fun and attractive place to visit. I really enjoyed my visit to your site and will return again when time permits :)
The Award logo is being sent
as an attachment to this note and your site should be posted on the "Winners
List" today.


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Estimation of the fat content of minced meat using a portable minced meat microwave fat meter
M. Kent, A. Lees and A. Roger
A portable device for the estimation of the fat content of fish has been previously described and its use for the measurement of meat products is now reported. Unlike fish flesh, where the fat accumulates at the expense of water and protein, in minced meat products it can be shown that fat accumulation is independent, i.e. additive. When other components are added the relationship between the meter response and the fat content does not hold. The meter may then be used only for estimation of water content.
Keywords: minced meat; fat content; water content; hand-held instrument; microwaves
An instrument has been described which, by measuring the water content of fish flesh, can provide an estimate of the fat content (Kent 1990).
It has been shown that , for all the fish species studied, the fat accumulates at the expense of water and protein. Some of the water loss occurs because of the loss of protein and these changes are a consequence of the breeding and feeding cycles of the fish (Iles and Wood, 1965). It is possible that this instrument could be used similarly to estimate the fat content of other foodstuffs and of particular interest, minced meat products.
It is important at present to consider only food materials of reasonable homogeneity or with small spatial variations in comparison with the sensor and the wavelength of measurement. The present instrument operates at a frequency of 2GHz for which the wavelength in air is 0.15m but of the order of 0.02m in moist materials. Ohlsson et al. (1974) showed that in meat homogenates the real component of the complex dielectric permittivity has a fairly linear dependence on water content. It is to this property that the sensor responds (Kent, 1973).
Figure 1. Triangular diagram for ternary mixture of fat, water and solids. The point P represents a starting composition of 15% solid, 10% fat and 75% water Locus DPB represents addition or subtraction of fat FPA similar variation In solid content and EPC similar variation in water content. For any of these conditions the ratio of the other two components remains the same.
For ternary mixtures, such as fat, water and non-fat solids (including protei, ash, etc.) the composition can be plotted on a triangular diagram (Figure 1). With the independent removal or accumulation of fat, starting from an initial composition at P (75% water, 10% fat, 15% non-fat solid), the composition follows a line such as DPB, passing through a corner of the triangle and preserving a constant water to solids ratio. Substraction or addition water would, however, follow a locus such as EPC and substraction or addition of solid, FPA. Natural accumulation such as occurs in fish, follows a quite different locus. Although the results published earlier (Kent, 1990) appeared to show no significant difference from the constant water to solids situation, this was not in agreement with Iles and Wood (1965) who had demonstrated that fat was accumulated at the expense of water and protein and not simply by addition. This discrepancy can be attributed to the weighting of the results by a number of scattered data obtained early in the experiment while the analytical procedures were being developed. If these data are excluded then agreement with Iles and Wood is achieved. This locus is shown in Figure 3. The nature of the product and its effect on the instrument is now described.
Materials and Methods
Beef mince is sold under at least three descriptions, (a) beef mince (high), (b) steak mince (medium to low fat) and (c) lean mince (low fat content). A further grade of 'extra lean' is sometimes available but will be considered only as part of category (c). These various grades of mince (here referred to simply as 'beef mince'), were bought as 53 samples of 250g each from a variety of butchers' shops and supermarkets. In addition, 26 types of sausages made from a variety of meats were bought, as were some samples of lamb, pork and turkey mince. Skinless sausages were not examined.
Water contents were determined by oven drying at a temperature of about 105(C for 24 hours and measuring the weight loss. Measurements were made in triplicate on 20g aliquots. Fat contents were determined, also in triplicate, using a Foss-Let apparatus. Nitrogen was determined according to the method of Kjeldahl. Ash was determined by heating dried samples at 550(C in a furnace and weighing the residue.
Prior to use, the samples were kept in a laboratory refrigerator at 5(2(C. The temperature of the minces was measured at the time of measurement and was found to be 11.5(2.2(C. This range of temperature does not significantly affect the meter reading. Over the range 0-20(C, the reading for mackerel, for example, changes by 2% fat content.
The meter readings were obtained by hand-compressing the minces and pressing the sensing head firmly into the material. Further maceration of the minces then followed using a Magimix blender, type 2000. The meter measurements were then repeated. All meter measurements were performed in quadruplicate and the means calculated. r the sausages, the sensor was pressed firmly onto the surface and the measurements taken with the skin on. The skin was then removed and the measurements repeated on the sausage meat itself. The average reading for 8-10 sausages in each batch was used in the results.
Figure 2. Water content versus fat content for beef mince.
Results and Discussions
Minced Meats
The samples obtained provided a wide range contents. The range of fat and water contents for the beef mince and the close relationship between them can be seen in Figure 2. The correlation coefficient between these components was 0.986 and the slope of the regression line was as expected for the situation involving addition of fat, i.e. independent accumulation.
Table 1 summarizes the parameters involved, where the gradient for a theoretical line starting with the same water content at the condition of zero fat is also shown for comparison. There was no statistically significant difference. The experimental regression line is plotted in Figure 3 on a triangular diagram where this behaviour was clearly seen as independent accumulation. The dashed line (A) represents the experimental results where the solid line (B) is the theoretical line as in Figure 1 for independent fat accumulation. The broken line (C) is that found for herring flesh after the data of Iles and Wood (1965).
The ratio of water to nitrogen content was independent of variation in water content, having a value of 21.08±0.88. This invariance also indicates the addition only of fat these minces. No significant correlations were found between meter reading and ash content or nitrogen content, so only the fat and water contents need to be considered.
Figure 3. Triangular diagram for the experimental data Line A and the solid points represent the variation observed in beef mince composition over the range of fat contents measured. Line D and the crosses are the results for sausages. There is a much greater scatter of points in this case due to addition of other solids and possibly water. The deviation of the regression line from that for purely additive fat (line B) is significant There is no significant deviation in the case of the mince. Line C represents the data for herring flesh showing its significant deviation from the situation represented by line B.
Figure 4. Fat content as a percentage of total weight of all the minces studied versus meter readings in decibels. Linear regression shown is for beef mince only, circle, Beef; triangle, lamb; square, pork; filled circle, turkey.
Meat Fat Meter
Figure 5. Water content as a percentage of total weight of all the minces studied versus meter readings in decibels Linear regression shown is for beef mince only circle, Beef; triangle, lamb; square, pork; filled circle, turkey .
When either the fat or water content is plotted against the meter reading in dB (Figures 4 and 5) apparently linear dependencies were seen.
Table 2 summarizes the regression parameters for these calibration lines. Note that the minces from other meats lie on the same line but these were not included in the regression analysis.
With fish, the partial replacement of protein and water by fat results in a non-linear response of the instrument over this range of fat content and it was found necessary to use a logarithmic calibration for the best possible fit of the data,
i.e. Log 10 (fat) = 1 +bx (dB)
The results for mince can be treated in the same way but the fit between the log of the fat content and the meter response in dB is not significantly different from the linear fit (Equation 2 in Table 2, Figure 6). Nor is there improvement when the log of the water content is considered (Equation 4 in Table 2). The only advantage is that this the existing form of calibration used in the instrument. As a further test of the calibrations, the fat and water contents predicted by Equations 1 and 2 in Table 2 for an additional set of 14 samples were compared with conventional analyses on the same samples.
Meat Fat Meter
Figure 6. The data as in Figure 4 but with a logarithmic fit to beef mince results only- circle, Beef; triangle, lamb; square, pork; filled circle, turkey.
Regression equations for these data are shown in Table 3. For exact equivalence, the intercept should be zero and the gradient 1.0. From these data sets it is clear that the logarithmic calibration (Equation 2) performs better with no significant differences from the ideal relationship. The linear calibration (Equation 1) on the other hand gives very significant deviations from ideality.
Sausage Meat
In general; the fat contents of the sausages were higher than those of minces. Despite the addition of binding agents and flavouring materials, there was still some correlation between fat and water contents, although the correlation coefficient was reduced (Table 1). There was also little correlation between solids content and nitrogen as a result of the addition of non-nitrogenous materials to the mixture. The water to nitrogen ratio was also extremely variable for the same reason. The regression line for fat versus water is plotted in Figure 3. It should be noted that it departs considerably from the simple fat accumulation line due to the presence of these other added components.
The statistical data are shown in Table 2. There was no significant difference between pork or beef sausages and so the results have combined. The degree of correlation of the meter reading between either fat or water content is not significantly different (Equations 5 and 7 in Table 2). Although the removal of the sausage skins and direct measurement of the contents increased the correlation coefficients, these increases also were not statistically significant (Equations 8 and 10 in Table 2). However, the improvement in correlation between fat with skin-on (equation 5 in Table 2) and water for meat only (Equation in Table 2) is significant at the 10% level.
As with the minces, logarithmic calibrations were attempted for fat and water contents (Equations 9 and 11 in Table 2). Whilst not having the same degree of correlation as for the linear case, nevertheless, as stated, it is a useful for of calibration as the instrument is commercially manufactured with such logarithmic calibration incorporated. Correlations for the log of water content were not better than for the log of fat content against meter reading.
An independent set of sausage samples were obtained and, as with the minces, the performance of the meter using Equations 8-10 (Table 2) was examined. The regression equations for fat and water predicted from the meter readings versus those found by the conventional methods used for the calibration of the meter are also shown in Table 3. It can be seen that the meter performed far better in measuring the water content because of the lack of correlation between fat and water.
It would appear from these results that the instrument designed and constructed for the measurement of fish fat content can be readily adapted for use with some meat products such as minces. It may also be used with sausage meat, although not with the same accuracy because of additional components in the product.
Its use in this case would be better for estimation of water content. Although not offering the same accuracy as the more usual laboratory-based methods, it has the advantage of being portable instantaneous and non-destructive. It would also be suitable for on-line measurement and control as originally envisaged by Steele and Kent (1978).
Iles, T.D. and Wood, R.J. (1965). The fat/water relationship in North Sea Herring (Clupea Harengus) and its possible significance. J. Mar. Biol. Assoc. UK 45, 353-366
Kent, M. (1973) The use of strip-line configuration in microwave moisture measurements, II. J. Microwave Power 8, 189-194
Kent, M. (1990) Hand-held instrument for fat/water determination in whole fish. Food control 1, 47-53
Ohlsson, T., Enriques, M. and Bengtsson, N. (1974) Dielectric properties of model meat emulsions at 900 and 2800 MHz in relation to their composition. J. Food Sci. 39, 1153-1156
Steele, D.J. and Kent, M. (1978) Microwave stripline techniques applied to moisture in food material. 13th Microwave Power Symposium, Ottowa, International Microwave Power Institute, Clifton, Virginia, USA, pp 31-36
Received 27 November 1992
Revised 23 February 1993
Accepted 23 February 1993
Table 1: Regression Parameters for fat v. water
|Fat (%)= a + b x water(%)
|No of samples
|Correlation coefficient
|Beef mince
|F=96.72 ± 2.23 – (1.25 ± 0.03)xW
|Independent fat accumulation
|F= 100-1.29xW
|Sausages (all meats)
|F=72.51 ± 6.23 – (0.930 ± 0.111)xW
|Independant fat accumulation
|F= 100-1.28xW
Table 2: Regression parameters for fat and water v meter readings
|Equation no.
|No of
|Beef mince
|Fat (%) = 50.62 ± 2.16 – (5.10 ± 0.29) x dB
|log 10 (Fat %) = 2.47 ± 0.09 – (0.188 ± 0.012) x dB
|Water (%) = 36.90 ± 1.51 + (4.08 ± 0.20) x dB
|log 10 (Water %) = 1.63 ± 0.01 – (0.0266 ± 0.0014) x dB
|Sausages (all meats)
|Fat (%) = 66.70 ± 8.07 – (6.29 ± 1.10) x dB
|log 10 (Fat %) = 2.30 ± 0.18 – (0.136 ± 0.025) x dB
|Water (%) = 8.08 ± 6.09 + (6.52 ± 0.83) x dB
|Sausage meat only
|Fat (%) = 55.38 ± 4.55 – (4.52 ± 0.59) x dB
|log 10 (Fat %) = 2.08 ± 0.096 – (0.101 ± 0.0125) x dB
|Water (%) = 21.87 ± 3.62 + (4.41 ± 0.47) x dB
|log 10 (Water %) = 1.48 ± 0.03 – (0.349 ± 0.0038) x dB
Table 3: Regression of component concentration predicted by calibration equation v. concentration measeured by conventional methods
|Equation No ( from table2)
|Beef mince (n = 14)
|Fat (pred)=4.17 ± 1.26 + (0.711 ± 0.076) x fat (meas)
|Fat (pred)=1.14 ± 0.92 + (0.977 ± 0.055) x fat (meas)
|Water (pred)=17.48 ± 5.67 + (0.726 ± 0.085) x water (meas)
|Fat (pred)=7.80 ± 3.19 + (0.558 ± 0.136) x fat (meas)
|Sausages (n=11)
|Fat (pred)=8.55 ± 3.31 + (0.522 ± 0.141) x fat (meas)
|Water (pred)=1.37 ± 4.88 + (1.00 ± 0.089) x water (meas)


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