Updated Ilsi Na Heavy Metal Screening Tool Documentation Report and User's Guide
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Fowl Beasts, the Chicken and the Egg
Rochester Institute of Technology RIT Scholar Works Theses 1980 Fowl beasts, the chicken and the egg Pamela Schuyler-Cowens Follow this and additional works at: https://scholarworks.rit.edu/theses Recommended Citation Schuyler-Cowens, Pamela, "Fowl beasts, the chicken and the egg" (1980). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact [email protected]. FOWL BEASTS, the chicken and the egg By Pamela R. Schuyler-Cowens Submitted in partial fulfillment of the Requirements for the degree MASTER OF FINE ARTS MFA Photography Program Photographic Arts and Sciences Rochester Institute of Technology Rochester, New York October, 1980 Chairman - Charles Arnold, Professor in the School of Photography at Rochester Institute of Technology. Dr. Richard Zakia, Coordinator of the M.F.A. Photography Program at R.I.T. Ed Miller, Associate Professor of Painting in the College of Applied Arts at R.I.T. , -- , _ , October, 1980 Chairman - Charles Arnold, Professor in the School of Photography at Rochester Institute of Technology. Dr. Richard Zakia, Coordinator of the M.F.A. Photography Program at R.I.T. Ed Miller, Associate Professor of Painting in the College of Applied Arts at R.I.T. David Dickinson, Assistant Professor of Printmaking in the College of Fine and Applied Arts at R.I.T. I Permission Page I, Pamela R. Schuyler-Cowens, prefer to be contacted each time a request for egg" reproduction of my thesis "Fowl Beasts, the chicken and the is made. -
The Quality of Leguminous Vegetables As Influenced by Preharvest Factors
Scientia Horticulturae 232 (2018) 191–205 Contents lists available at ScienceDirect Scientia Horticulturae journal homepage: www.elsevier.com/locate/scihorti The quality of leguminous vegetables as influenced by preharvest factors T Georgia Ntatsia, Marcos Egea Gutiérrez-Cortinesb, Ioannis Karapanosa, Ana Barrosc, Julia Weissb, ⁎ Astrit Balliud, Eduardo Augusto dos Santos Rosac, Dimitrios Savvasa, a Agricultural University of Athens, Faculty of Plant Sciences, Iera Odos 75, 11855 Athens, Greece b Universidad Politécnica de Cartagena, Instituto de Biotecnología Vegetal, 30202 Cartagena, Spain c Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal d Agricultural University of Tirana, Department of Horticultural & Landscape Architecture, Koder Kamez 1029, Tirana, Albania ARTICLE INFO ABSTRACT Keywords: The cultivation of most legumes, aims to the production of either dry seeds consumed by humans, also known as Chemical composition pulses, or animal fodder. However, some legumes are cultivated for fresh consumption either as pods or as Human health immature seeds. The economically most important legumes consumed as vegetables are green pods of common Legume bean, cowpea, faba bean, snow pea (mangetout) and green pea seeds. As a rule, the legume vegetables are Morphological traits consumed after cooking and in many countries, they may be used to cover primary nutritional needs, because Nutritive value their protein content is high in comparison with most other vegetables. Furthermore, the legume vegetables, Quality Vegetable which have distinct organoleptic properties when compared to pulses, are also considered important sources of carbohydrates, essential minerals, vitamins, several other antioxidants and health promoting compounds, and dietary fiber. -
The Garden Pea
Clippings A Weekly Column about Plants, Gardens, & Yards By: Margaret Murphy • ISU Extension Horticulture Educator • Lyon-O’Brien-Osceola-Sioux Counties For the Week of May 6, 2013 The Garden Pea “How luscious lies the pea within the pod." Emily Dickinson Finally, the ground has thawed, my tulips have surfaced and I was able to get my cool-season vegetables in the garden. I planted leafy greens, carrots and beets and something new – garden peas. I am a novice pea grower. Growing up my mom always grew peas. I remember shelling them for dinner and used to get scolded for eating more peas then I put in the bowl. The peas I planted are an early maturing variety but I fear we might have a short growing season for peas this spring. Peas like it cool and plants stop producing when the weather turns hot. Peas can be planted as soon as the soil is able to be worked but this season many gardens are running late (and I thought ‘Punxsutawney Phil' predicted an early spring). Peas are a staple in many home gardens and have been widely cultivated for centuries. There are three main types of peas: garden pea, snow pea and snap pea. The garden or English pea is the traditional plant most commonly found in gardens. Pods are harvested when they are plump and the seeds are tender and sweet. The pod of garden peas is very fibrous and not edible. Snow peas, on the other hand, have edible pods and are usually harvested when the pods are long and flat with the seeds just starting to develop. -
422 Part 180—Tolerances and Ex- Emptions for Pesticide
Pt. 180 40 CFR Ch. I (7–1–16 Edition) at any time before the filing of the ini- 180.124 Methyl bromide; tolerances for resi- tial decision. dues. 180.127 Piperonyl butoxide; tolerances for [55 FR 50293, Dec. 5, 1990, as amended at 70 residues. FR 33360, June 8, 2005] 180.128 Pyrethrins; tolerances for residues. 180.129 o-Phenylphenol and its sodium salt; PART 180—TOLERANCES AND EX- tolerances for residues. 180.130 Hydrogen Cyanide; tolerances for EMPTIONS FOR PESTICIDE CHEM- residues. ICAL RESIDUES IN FOOD 180.132 Thiram; tolerances for residues. 180.142 2,4-D; tolerances for residues. Subpart A—Definitions and Interpretative 180.145 Fluorine compounds; tolerances for Regulations residues. 180.151 Ethylene oxide; tolerances for resi- Sec. dues. 180.1 Definitions and interpretations. 180.153 Diazinon; tolerances for residues. 180.3 Tolerances for related pesticide chemi- 180.154 Azinphos-methyl; tolerances for resi- cals. dues. 180.4 Exceptions. 180.155 1-Naphthaleneacetic acid; tolerances 180.5 Zero tolerances. for residues. 180.6 Pesticide tolerances regarding milk, 180.163 Dicofol; tolerances for residues. eggs, meat, and/or poultry; statement of 180.169 Carbaryl; tolerances for residues. policy. 180.172 Dodine; tolerances for residues. 180.175 Maleic hydrazide; tolerances for resi- Subpart B—Procedural Regulations dues. 180.176 Mancozeb; tolerances for residues. 180.7 Petitions proposing tolerances or ex- 180.178 Ethoxyquin; tolerances for residues. emptions for pesticide residues in or on 180.181 Chlorpropham; tolerances for resi- raw agricultural commodities or proc- dues. essed foods. 180.182 Endosulfan; tolerances for residues. 180.8 Withdrawal of petitions without preju- 180.183 Disulfoton; tolerances for residues. -
Snow Pea Final Report
VG05029 (September 2009) Fusarium wilt of snow peas. Andrew Watson et al. Industry and Investment NSW VG05029 Andrew Watson Industry and Investment NSW Yanco Agricultural Institute Yanco, 2703. Phone 02 69 512611 Fax 02 69 512719 Email [email protected] Co-authors: Ameera Yousiph (University of Sydney), Dr. Edward Liew (Botanic Gardens Trust) and John Duff (Queensland Department of Employment, Economic Development and Innovation). Researchers in New South Wales-Ameera Yousiph (University of Sydney), Dr. Edward Liew (Botanic Gardens Trust), Andrew Watson, Lee Brown and Meryl Snudden (Industry and Investment NSW). Researchers in Queensland-John Duff, Caroline Church and Heidi Martin (Queensland Department of Employment, Economic Development and Innovation). This report covers the activities undertaken during the period of the project from January 2005 till September 2009. Report Completed-September 2009. This project has been facilitated by Industry and Investment NSW and Horticulture Australia Limited in partnership with AUSVEG, and has been funded by the vegetable levy and the Australian Government. Any recommendations contained in this publication do not necessarily represent current Horticulture Australia Limited policy. No person should act on the basis of the contents of this publication, whether as to matters of fact or opinion or other content, without first obtaining specific, independent professional advice in respect of the matters set out in this publication. Table of Contents TABLE OF CONTENTS ............................................................................................ -
Understanding IRI Household-Based and Store-Based Scanner Data, TB-1942 Economic Research Service/USDA United States Department of Agriculture
United States Department of Agriculture Economic Research Understanding IRI Service Technical Household-Based and Bulletin 1942 Store-Based Scanner Data April 2016 Mary K. Muth, Megan Sweitzer, Derick Brown, Kristen Capogrossi, Shawn Karns, David Levin, Abigail Okrent, Peter Siegel, and Chen Zhen United States Department of Agriculture Economic Research Service www.ers.usda.gov Access this report online: www.ers.usda.gov/publications/eib-economic-information-bulletin/TB-1942 Download the charts contained in this report: • Go to the report’s index page www.ers.usda.gov/publications/ eib-economic-information-bulletin/TB-1942 • Click on the bulleted item “Download TB1942.zip” • Open the chart you want, then save it to your computer Recommended citation format for this publication: Mary K. Muth, Megan Sweitzer, Derick Brown, Kristen Capogrossi, Shawn Karns, David Levin, Abigail Okrent, Peter Siegel, and Chen Zhen. Understanding IRI Household- Based and Store-Based Scanner Data, TB-1942, U.S. Department of Agriculture, Economic Research Service, April 2016. Cover image from iStock. Use of commercial and trade names does not imply approval or constitute endorsement by USDA. In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regu- lations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). -
300 Chicken Recipes
300 Chicken Recipes 300 Chicken Recipes Resources Click Here To Earn Money From This E-book View Recipe Preparation Video Order Cook Books Here! Accessories Store 300 Chicken Recipes ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN ............................. 9 ORIENTAL CHICKEN WINGS ...................................................................................... 10 APRICOT CHICKEN WINGS ........................................................................................ 10 CHICKEN WINGS......................................................................................................... 11 HOT-N-SPICY CHICKEN WINGS................................................................................. 11 CHICKEN BITS ............................................................................................................ 11 SPICY CHICKEN WINGS ............................................................................................ 12 CHICKEN FRY ICED TEA ............................................................................................ 12 TERIYAKI CHICKEN WINGS........................................................................................ 13 HOT CHICKEN WINGS ................................................................................................ 13 HIDDEN VALLEY CHICKEN DRUMMIES .................................................................... 14 MARINATED CHICKEN WINGS................................................................................. 14 GOLDEN CHICKEN NUGGETS .................................................................................. -
PERQUE Catalog
PERQUE 2019 Product Catalog • Physician designed and tested • Results clinically proven • 100% bioactive and bioavailable • Full disclosure labels - no hidden ingredients or allergens • Post-production, third-party verification assays • Novel, patented, & patents pending formulations • More rapid, safer results... Feel the PERQUE difference Dear Colleagues: PERQUE is an advanced nutritional company that produces a new generation of medically designed supplements with faster and proven results for your patients. Our nutritional supplements have been developed for people interested in improving and sustaining their health and quality of life . Working in clinical nutrition and biochemical immunology for over 25 years, the compelling need and important opportunities for a new generation of purer, higher quality, and more potent supplements became clear to me in 1985. PERQUE’s full line of unique and powerful supplements is the result of these years of advanced scientific research, clinical investigation, and medical practice . Beyond our many pending patents on new and unique delivery systems, ingredient synergies, and new clinical applications for nutrients, PERQUE has been proven through a number of independent clinical outcome studies . PERQUE has produced the following successes: 1. Double-blind, placebo-controlled trial of its Life Guard comprehensive, 40-nutrient formula showing full (100%) uptake and bioavailability. This compared with 5-20% bioavailability for the best of other brands. 2. Clinical successful trials published in peer-reviewed journals on Fibromyalgia and Chronic Fatigue successful management. 3. Clinical successes in Adult and Juvenile Diabetes reported at the DAREF Diabetes University. 4. Practice guidelines for comprehensive, functional, nutritional management of the 20 most common health problems. 5. -
Snow Pea Pods, 1/2 Cup, Whole 80 34 2.2 824 38 192 23 Spinach, Raw 1 Cup Packed Leaves 30 7 0.7 2813 8 167 58 Spinach, Cooked 1
5-A-Day Weight Calories Fiber Vitamin Vitamin C Potassium Folate 5-A-Day Weight Calories Fiber Vitamin Vitamin C Potassium Folate Fruit or Vegetable Fruit or Vegetable Serving Size grams grams A (IU) mg mg mcg Serving Size grams grams A (IU) mg mg mcg Parsnips, cooked 1/2 cup 78 55 2.8 0 10 286 45 Snow pea pods, 1/2 cup, 80 34 2.2 824 38 192 23 sliced cooked whole Peaches 1 medium 98 38 1.5 319 7 186 4 Spinach, raw 1 cup 30 7 0.7 2813 8 167 58 packed Pears 1 medium 166 96 5.1 38 7 198 12 leaves 5-A-Day Weight Calories Fiber Vitamin Vitamin C Potassium Folate Peas, cooked 1/2 cup 80 67 4.4 641 11 217 50 Fruit or Vegetable Spinach, cooked 1/2 cup 90 21 2.2 9433 9 419 131 Serving Size grams grams A (IU) mg mg mcg Persimmons, 1/2 168 118 6 2733 13 270 13 Strawberries, fresh 1/2 cup, 83 27 1.7 10 49 127 20 Acorn squash, 1/2 cup, 103 57 4.5 439 11 448 19 Japanese-style medium sliced baked cubed Pineapple, fresh 1/2 cup, 78 37 1.1 43 28 89 12 Strawberries, fresh 1/2 cup, 72 23 1.4 9 42 110 17 Apples 1 medium 138 72 3.3 75 6 148 4 varieties chopped whole Apple juice 1 cup juice 248 117 0.2 2 2 295 0 Strawberries, 1/2 cup, 75 26 1.6 34 31 110 13 Pineapple, fresh, 1/2 cup, 78 40 1.1 44 44 84 15 frozen whole Apple, juice (with 1 cup juice 248 117 0.2 2 103 295 0 extra sweet varieties diced added vitamin C) Sweet Potatoes, 1/2 cup, 67 57 2 9434 2 224 7 Pineapple, canned, 1/2 cup, 91 54 1.2 45 9 112 5 raw sliced Apricots, fresh 2 medium 70 34 1.4 1348 7 182 6 in its own juices chunks Sweet Potatoes, 1/2 cup, 100 76 2.5 15740 13 230 6 Apricots, 1/2 -
Peas Love Cool Weather
Peas Love Cool Weather. Plant Soon For A Spring Crop! Peas are frost tolerant and germinate best in cool soil, so they should be planted in very early spring as soon as your garden soil is workable. Optimum soil temperature for pea germination is 40 to 70° F. If the soil is too cold (below 40 degrees), seeds take much longer to germinate and may rot. If soil temperatures are too high, germination stops. Check soil temperature reports for your location from the Nebraska State Climate Office online at Nebraska Extension’s Hort Update website, http://hortupdate.unl.edu.) Soil temperatures should be perfect later this week for planting peas. There are three types of peas and the difference among them lies in the way you eat them. The types are English peas, snow peas, and snap peas. Botanically, they all are varieties of Pisum sativum (Pie-sum suh-tie-vum) and belong to the legume family, as do beans. Pisum comes from the Latin for pea; sativum refers to cultivated. Snow peas, grown in Asia for centuries and always popular for their flat, edible pods, are P. sativum var. macrocarpon. Snap peas, such as the original 'Sugar Snap,' may be the result of a fortuitous, natural cross between snow peas and English peas. Growing Peas To grow peas in your vegetable garden, select a site in full sun, one that receives at least six hours of direct sun daily. Peas grow well in almost any kind of soil but they do best in a fertile, somewhat sandy soil with good drainage. -
The Index of ESHA Foods & Codes
The Index of ESHA Foods & Codes Abbreviations 2 Manufacturer Codes 3 Database Changes 7 Foods & Codes GENDAT Database 8 BRANDS Database 143 Full Name Abbreviation Full Name Abbreviation added add package pkg added water add wtr packet pkt artificial art partially part aspartame asp pasteurized past assorted asstd piece pce Australia Austl pineapple pine average avg powder pwd baked bkd precooked preckd baking bkg prepared prep barbeque bbq processed proc boiled ckd protein prot boneless w/o bone ready to bake rtb bottle btl ready to cook rtc bottled btld ready to drink rtd braised brsd ready to eat rte breaded brd ready to feed rtf broiled brld ready to heat rth calcium calc ready to serve rts California Calif ready to use rtu calorie cal recipe rec caffeine caff reconstituted reconst canned cnd reduced rducd carton ctn refrigerated refrig charbroiled char regular reg chocolate choc rehydrated rehyd chopped chpd roasted rstd cholesterol cholest saccharin sacc commercial cmrcl serving svg compartment comp skim milk skm mlk concentrate conc skinless w/o skin condensed cond small sml cooked ckd smoked smkd cottonseed cttnsd sodium sod covered cvrd steamed stmd cranberry cran stewed stwd decaffeinated decaf strained strnd degerminated degermed strawberry straw dehydrated dehyd stuffed stuff each ea sugar sug enriched enrich sweetened swtnd flavor flvr sweetener swtnr flavored flvrd synthetic synth Food Chemical Codex FCC tablespoon tbsp fortified fort teaspoon tsp from f/ textured vegetable protein TVP frozen fzn toasted tstd high hi uncooked -
Breakfast Menu
Anaheim Union High School District SECONDARY BREAKFAST MENU all breakfasts include fruit and/or juice, and choice of low-fat or non-fat milk monday & wednesday Breakfast Croissant Sandwich Chocolate Chip Muffin Fresh Baked Cinnamon Roll tuesday & thursday Breakfast Croissant Sandwich Fresh Baked Breakfast Bread Whole-Grain Mini Donuts friday Breakfast Croissant Sandwich Whole-Grain Toaster Pastry Fresh Baked Cinnamon Roll DAILY Whole-grain Pan Dulce, Assorted Muffins, Bagel w/ Cream Cheese, Breakfast Bars, Cheese Toast, Pancake Wrapped Sausage, Waffles, Low-fat Yogurt, Parfait, Smoothie, French Toast, Assorted Breakfast Breads, Assorted Cereals and Cereal Bars Not all items are available daily and varies by school site. Menu is subject to change without notice. This institution is an equal opportunity provider. Anaheim Union High School District SECONDARY LUNCH MENU all breakfasts include fruit and/or juice, and choice of low-fat or non-fat milk DAILY Hamburger/Cheeseburger Macaroni and Cheese Bowl Orange Chicken Bowl Teriyaki Chicken Bowl Chicken & Green Chile Tamale Taco Nada Quesadilla Italian Pasta Bowl Spicy Chicken Sandwich Chicken Box Pizza, Burrito Assorted Sandwiches Salads Chicken Tenders Hummus Box Yogurt w/ Crackers Nachos Chicken Tenders w/ Roll Mini Cheeseburger Sliders Peanut Butter and Jelly Sandwich Seasonal Special Not all items are available daily and v aries by school site. Menu is subject to change wi thout notice. This institution is an eq ual opportunity provider..