This study aimed at the geographical variation in methods of processing shea butter that has been passed on from generation to generation and storage procedures （materials and containers used/perceived shelf life of ...This study aimed at the geographical variation in methods of processing shea butter that has been passed on from generation to generation and storage procedures （materials and containers used/perceived shelf life of the products used for preservation and local perceptions about rancidity）. Little variation was found in indigenous processing methods, utilization and storage across most of the three regions. Only among the Dagomba tribe in the Northern region did women intentionally use shrubs to add yellow colour to butter particularly that for the market. The use of onions and lemon/lime leaves to prevent rancidity and also improve the taste and smell of butter was found to be practiced by only one missionary group. Perception about shelf life of the butter was found to vary widely among the processors and consumers （3 months to 2 years）. Though this was the main focus of the study, most of the indigenous processors and consumers apart from the missionary group had little experience as far as this problem was concerned. This was due to the fact that most of them consumed the butter within one or two months after processing and so the product is not kept long enough to give any appreciable signs of rancidity.展开更多
Primary ciliary dyskinesia(PCD)is characterized by early onset year-round wet cough,early onset year-round nasal congestion,unexplained neonatal respiratory distress,and laterality defects[1,2].There is no single"...Primary ciliary dyskinesia(PCD)is characterized by early onset year-round wet cough,early onset year-round nasal congestion,unexplained neonatal respiratory distress,and laterality defects[1,2].There is no single"gold standard"test for the diagnosis of PCD,and a diagnosis is usually made via a composite reference standard that includes clinical features,nasal nitric oxide(nNO),high-speed video microscopy(HSVM),transmission electron microscopy(TEM),and genetic analysis.Early diagnosis is imperative,as lung function can be preserved to a greater extent if patients are diagnosed earlier and appropriate treatment is initiated[3].展开更多
In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing e...In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.展开更多
Mine rocky desertification is another type of rocky desertification which coexists with Karst rocky desertification, suggested firstly by professor SONG Jian-bo, Guizhou University. Mine rocky desertification is a pro...Mine rocky desertification is another type of rocky desertification which coexists with Karst rocky desertification, suggested firstly by professor SONG Jian-bo, Guizhou University. Mine rocky desertification is a process and result that the earth＇s surface is similar to desert landscapes after rock is exposed gradually, owing to mine wastes discharged at will which consist of waste residue, waste liquid and waste gas. On the basis of introducing Karst rocky desertification simply, we clarify the concept of Mine rocky desertification systemically, analyze its danger and compare the differences between Mine rocky desertification and Karst rocky desertification. Finally, we make preliminary discussion on the study significance of comprehensive treatment of Mine rocky desertification展开更多
文摘This study aimed at the geographical variation in methods of processing shea butter that has been passed on from generation to generation and storage procedures （materials and containers used/perceived shelf life of the products used for preservation and local perceptions about rancidity）. Little variation was found in indigenous processing methods, utilization and storage across most of the three regions. Only among the Dagomba tribe in the Northern region did women intentionally use shrubs to add yellow colour to butter particularly that for the market. The use of onions and lemon/lime leaves to prevent rancidity and also improve the taste and smell of butter was found to be practiced by only one missionary group. Perception about shelf life of the butter was found to vary widely among the processors and consumers （3 months to 2 years）. Though this was the main focus of the study, most of the indigenous processors and consumers apart from the missionary group had little experience as far as this problem was concerned. This was due to the fact that most of them consumed the butter within one or two months after processing and so the product is not kept long enough to give any appreciable signs of rancidity.
基金funded by Department of Biotechnology(DBT),New Delhi and Indian Council of Medical Research(ICMR),New Delhi,with Sanction No.BT/PR26396/MED/12/790/2017 and 5/7/1583/2017-RCH,respectively.
文摘Primary ciliary dyskinesia(PCD)is characterized by early onset year-round wet cough,early onset year-round nasal congestion,unexplained neonatal respiratory distress,and laterality defects[1,2].There is no single"gold standard"test for the diagnosis of PCD,and a diagnosis is usually made via a composite reference standard that includes clinical features,nasal nitric oxide(nNO),high-speed video microscopy(HSVM),transmission electron microscopy(TEM),and genetic analysis.Early diagnosis is imperative,as lung function can be preserved to a greater extent if patients are diagnosed earlier and appropriate treatment is initiated[3].
文摘In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.
文摘Mine rocky desertification is another type of rocky desertification which coexists with Karst rocky desertification, suggested firstly by professor SONG Jian-bo, Guizhou University. Mine rocky desertification is a process and result that the earth＇s surface is similar to desert landscapes after rock is exposed gradually, owing to mine wastes discharged at will which consist of waste residue, waste liquid and waste gas. On the basis of introducing Karst rocky desertification simply, we clarify the concept of Mine rocky desertification systemically, analyze its danger and compare the differences between Mine rocky desertification and Karst rocky desertification. Finally, we make preliminary discussion on the study significance of comprehensive treatment of Mine rocky desertification
