Magnesium, Mg (Mg)
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Magnesium Causes Nitric Oxide Independent Coronary Artery Vasodilation in Humans Heart: First Published As 10.1136/Hrt.86.2.212 on 1 August 2001
212 Heart 2001;86:212–216 Magnesium causes nitric oxide independent coronary artery vasodilation in humans Heart: first published as 10.1136/hrt.86.2.212 on 1 August 2001. Downloaded from H Teragawa, M Kato, T Yamagata, H Matsuura, G Kajiyama Abstract Objective—To determine how magnesium aVects human coronary arteries and whether endothe- lium derived nitric oxide (EDNO) is involved in the coronary arterial response to magnesium. Design—Quantitative coronary angiography and Doppler flow velocity measurements were used to determine the eVects of the nitric oxide synthase inhibitor NG-monomethyl-L-arginine (L-NMMA) on magnesium induced dilation of the epicardial and resistance coronary arteries. Setting—Hiroshima University Hospital a tertiary cardiology centre. Patients—17 patients with angiographically normal coronary arteries. Interventions—Magnesium sulfate (MgSO4) (0.02 mmol/min and 0.2 mmol/min) was infused for two minutes into the left coronary ostium before and after intracoronary infusion of L-NMMA. Main outcome measures—Diameter of the proximal and distal segments of the epicardial cor- onary arteries and coronary blood flow. Results—At a dose of 0.02 mmol/min, MgSO4 did not aVect the coronary arteries. At a dose of 0.2 mmol/min, MgSO4 caused coronary artery dilation (mean (SEM) proximal diameter 3.00 (0.09) to 3.11 (0.09) mm; distal 1.64 (0.06) to 1.77 (0.07) mm) and increased coronary blood flow (79.3 (7.5) to 101.4 (9.9) ml/min, p < 0.001 v baseline for all). MgSO4 increased the changes in these parameters after the infusion of L-NMMA (p < 0.001 v baseline). -
THE ACCUMULATION and DISTRIBUTION of EVANS BLUE in the KIDNEY of RATS FED NORMAL OR LOW MAGNESIUM DIETS by George Williams Seign
THE ACCUMULATION AND DISTRIBUTION OF EVANS BLUE IN THE KIDNEY OF RATS FED NORMAL OR LOW MAGNESIUM DIETS by George Williams Seignious, IV Thesis submitted to the Graduate Faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in ! Biochemistry and Nutrition APPROVED: G. E. Bunce, Chairman R. E. Webb ______ fl" ________ M;O. ......... ..;:;...; ___'"";:,....:; __.;..,. ___ _ _.. ''-.::;,,/ ___ , _______ ,_.._~_ M. H. Samli R. G. Saacke August, 1973 Blacksburg, Virginia . l\CKNOWLEDGMEN',rS The author of this thesis would like to e~press his deepest thanks and gra'titU;de to for his.continued help, advice, and . ·. .. : .. - understanding which made this thesis possible •. A special note of ·"· thanks is expressed.to whos_e invaluable help, advice arid suggestions aided greatly the author's efforts. The author would also like to thank for his. help and advice in the lab and all the other graduate students who made the author's stay at Virginia.Tech i{ very pleasant _one. Thanks is expressed to the author's wife, , for .her love, understanding, encouragement, and typing which· enabled the completion of this thesis. Also the author would like.to thank his parents for their lc;rving support and financial assistance. ii 'TABLE OF CONTENTS ACKNOWLEDGMENTS ii. TABLE OF CONTENTS . iii I,.IST OF TABLES iv LIST OF FIGURES Vi LIST OF SELECTED CHEMICAL STRUCTURES vii LIST OF·ABBREVIATIONS viii INTRODUCTION 1 LITERATURE REVIEW 5 EXPERIMENTAL PROCEDURES RESULTS 33 DISCUSSION 74 SUMMARY 82 REFERENCES 85 VITA 88 iii ~· ,,;. -
Connecting Food and Stories Parent Guide, Page 1 of 2
OurStory: Life in a WWII Japanese American Internment Camp Connecting Food and Stories Parent Guide, page 1 of 2 Read the “Directions” sheets for step-by-step instructions. SUMMARY In this activity, children and adults will read or listen to a short news story about the food in a Japanese American internment camp, then create their own meals using some of the same ingredients. WHY Connecting a familiar food to a historical event will help bring to life one part of the day- to-day experience in the internment camps. The experience of eating food prepared from a camp recipe helps children think about how food traditions are connected to stories. TIME n 40-90 minutes, depending on recipe and discussion RECOMMENDED AGE GROUP This activity will work best for children in kindergarten through fourth grade. CHALLENGE WORDS n Assembly center: fairgrounds, racetracks, and other public places where Japanese Americans were held after being removed from their own homes n Barracks: a large, poorly built structure in which many families in the camps lived n Caramelized onions: onions cooked slowly until they are richly browned and slightly sweet n Internment camps: a barbed wire fenced-in area built by the U.S. government to imprison the Japanese Americans n Julienne: vegetables or fruit cut into short, thin strips, also called “matchsticks” n Sauté: fry quickly in oil or fat OurStory: Life in a WWII Japanese American Internment Camp Connecting Food and Stories Parent Guide, page 2 of 2 GET READY n Read Baseball Saved Us together. This book tells the story of a Japanese American community coming together to build a baseball field in an internment camp during World War II. -
Is Peanut Butter Keto-Friendly?
Is Peanut Butter Keto-Friendly? Yes! Peanut butter contains carbohydrates, fat, and protein; the ratios of those macronutrients are what makes it acceptable for a keto diet. Our Once Again peanut butters that are made with one simple ingredient: peanuts, are a healthy addition to your keto diet. Peanuts are in the legume family, which includes a variety of beans. Generally speaking, legumes are not included in keto diets; however, peanuts have a higher fat content than other beans which makes them keto-friendly. Moreover, peanuts have a similar macronutrient distribution when compared to nuts such as almonds. They are high in fat and lower in carbs, and thus make a perfect food for the keto lifestyle. Peanut butter fits nicely into your keto diet as a dip for celery, or add it to smoothies, or experiment with it as an ingredient in salad dressings. Is Almond Butter Keto- Friendly? Yes! Almond butter is a staple for most following a keto lifestyle. Used often as a versatile ingredient in salad dressings, dips, and sauces, and in many other culinary innovations, nut butters in general have the desired macronutrient ration for a keto diet, and almond butter is a particularly good choice because of its fiber and vitamin E content. Most of our almond butters contain one simple ingredient: almonds. The newest addition to our product line is our Blanched Almond Butter, available in both in Extra Creamy and Crunchy varieties. Once Again Blanched Almond Butters contain only one gram of carbohydrate per serving! Blanching almonds involves removing the exterior of the almond, leaving behind a surprisingly nutty-sweet interior, with its lighter texture and color. -
Cardoon, Cynara Cardunculus There Are Many Plants That Are Used As Annuals in Northern Climates, Either for Their fl Owers Or Foliage
A Horticulture Information article from the Wisconsin Master Gardener website, posted 27 June 2014 Cardoon, Cynara cardunculus There are many plants that are used as annuals in northern climates, either for their fl owers or foliage. Cardoon (Cynara cardunculus), a close relative of artichoke (Cynara scolymus, although some taxonomists have considered them just varieties of the species cardunculus and they will form hybrids), is a great addition to the garden for making a dramatic statement with its large, spiny, silvery foliage and sometimes for the globe- like, violet-topped fl owers. This sculptural plant received the Royal Horticultural Society’s Award of Garden Merit. It could be considered an ornamental edible as the blanched stems can be eaten, although doing so would ruin the appearance of the plant. Cardoon, with an artichoke-like fl avor, was popular in ancient Greek, The spiny, silvery foliage of cardoon Roman, and Persian makes a dramatic statement in the garden. cuisine, and through the medieval and early modern periods in Europe, as well as in colonial America. Cardoon is still cultivated for food in southern Europe and northwestern Africa. This fast-growing herbaceous perennial in the aster family (Asteraceae) is native to the western and central Mediterranean where it was domesticated in ancient times. It is hardy only in zones 7-10, so is treated as an annual in colder climates. In some mild climates, including Argentina, Chile, Australia and California, it has become naturalized and is considered Cardoon has received the Royal Horticultural a weed. Society’s Award of Garden Merit. The fi rst year the plant produces an enormous single urn-shaped rosette. -
Hormel Earnings Release Q1 2019
INVESTOR CONTACT: MEDIA CONTACT: Nathan Annis Wendy Watkins (507) 437-5248 (507) 437-5345 [email protected] [email protected] HORMEL FOODS REPORTS FIRST QUARTER RESULTS AND REAFFIRMS FISCAL 2019 GUIDANCE Growth in Sales and Pre-tax Earnings Demonstrates the Company's Balanced Business Model AUSTIN, Minn. (February 21, 2019) – Hormel Foods Corporation (NYSE: HRL), a leading global branded food company, today reported results for the first quarter of fiscal 2019. All comparisons are to the first quarter of fiscal 2018 unless otherwise noted. EXECUTIVE SUMMARY • Fiscal 2019 earnings guidance reaffirmed at $1.77 to $1.91 per share • Volume of 1.2 billion lbs., up 1% • Net sales of $2.4 billion, up 1% • Pre-tax earnings of $307 million, up 1% • Diluted earnings per share of $0.44, down $0.12 per share due to the impact of tax reform in 2018 • Effective tax rate of 21.3% compared to 0.6% last year • Operating margin of 13.0% compared to 13.0% last year • Cash flow from operations of $187 million, down 38% COMMENTARY "We had a solid quarter with sales growth from Refrigerated Foods, Grocery Products and International," said Jim Snee, chairman of the board, president and chief executive officer. "Three of our four segments generated earnings growth, which keeps us on track to deliver our full-year guidance." “Our new Hormel Deli Solutions division is off to a great start as the next growth engine for our company," Snee said. "In addition, many branded value-added businesses performed well this quarter, including our business in China and both Hormel and Jennie-O foodservice divisions. -
Fact Sheet Almonds for Sport & Exercise
FACT SHEET ALMONDS FOR SPORT & EXERCISE Almonds provide a wide range of nutrients that help to keep the ery goals. Almonds naturally contain important electrolytes and body healthy for sport. Almonds are a source of protein, healthy salted varieties may also enhance rehydration. monounsaturated fats and fibre. They also contain vitamin E (an important antioxidant) as well as other key vitamins and minerals MUSCLE REPAIR AND BUILDING such as calcium, potassium, magnesium, iron, phosphorous Both prolonged and high intensity exercise cause a substantial and riboflavin (vitamin B2). A 30g handful per day will help meet breakdown of muscle protein. During the recovery phase there essential nutrient needs. is decreased muscle breakdown and an increase in the anabolic processes (growth/building) of muscle tissue which may span RECOVERY over a 24-48 hour period. Eating high-quality protein soon after Recovery nutrition encompasses a range of physiological pro- exercise, and every 3-4 hours thereafter, promotes an increase in cesses that include: protein synthesis which leads to muscle growth and repair. The 1. Replacing the muscle and liver glycogen (carbohydrate) amount of protein needed to maximise this adaptation to exercise stores used up during intense exercise is ~15-25g of high quality protein. Combining this protein with 2. Replacing the fluid and electrolytes lost in sweat carbohydrate provides further benefit by decreasing the amount 3. Promoting muscle growth and repair as well as adaptation to of muscle protein breakdown. A handful of almonds contains ~6g exercise of protein and may be used to add an extra protein boost to other 4. -
Breakfast Lunch Dinner
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY January 26 January 27 January 28 January 29 January 30 January 31 February 1 BREAKFAST Juice Juice Juice Juice Juice Juice Juice Prunes Papaya w/ Lemon Banana Papaya w/ Lemon Prunes Papaya w/ Lemon Banana Raisin Bran Oatmeal Cornflakes Cream of Wheat Fruit Loops Oatmeal Honey Nut Cheerios Luncheon Meat Sausage Patty Oven Baked Denver Hard Boiled Egg Fried Egg Patty Scrambled Egg Hard Boiled Egg Fried Egg Patty Poached Egg Omelet French Toast Portuguese Sausage Assorted Breakfst Blueberry Pancake Milk / Coffee / Tea Milk / Coffee / Tea Milk / Coffee / Tea Milk / Coffee / Tea Milk / Coffee / Tea Bread Milk / Coffee / Tea Milk / Coffee / Tea LUNCH Cheeseburger on Bun Chili con Carne Char Su Pork Spaghetti w/ Pork Tofu Rosie’s Shoyu Chicken Hot Dog on Bun Lettuce & Tomato Rice or M Potato Rice or M Potato Meatsauce Rice or M Potato Rice or M Potato French Fries Tater Tots Caesar Salad Garden Salad w/ 1000 Isle Zucchini Cauliflower Haricot Bean Blend KFC Cole Slaw Fruited Jello Corn Muffin Dressing Garlic Bread Wheat Roll w/ Margarine Snowflake Roll Cookie Roll w Margarine Island Fruit Salad Coconut Cake Milk and/or Juice Peach n Pear Medley Almond Cookie Peach Pie Milk and/or Juice Milk and/or Juice Milk and/or Juice Milk and/or Juice Milk and/or Juice Milk and/or Juice DINNER Chicken Stew Saucy Stir Fry Pork Seafood Casserole Turkey Tofu Loaf Chicken Long Rice Beef Burgundy Chicken Lickn Pork Rice or M Potato Brown Rice Carrots, Beans & Rice or M Potato Rice or M Potato Rice or M Potato -
Morphological Description of Jogorogo Mangosteen (Garcinia Mangostana L.)
Journal of Biotechnology and Biodiversity, April 2010; 1(1): 20-25 ISSN: 2087-0183 RESEARCH Morphological description of Jogorogo Mangosteen (Garcinia mangostana L.) Endang Yuniastutia* aDepartment of Agrotechnology, Faculty of Agriculture, Sebelas Maret University, Jl. Ir. Sutami no 36A, Surakarta 57126, Indonesia Received : 14 December 2009 Accepted: 2 February 2010 Abstract This research aimed to obtain phenotypic information based on morphological character of Jogorogo Mangosteen (Garcinia mangostana L.). This research was conducted with direct observation through primary and secondary data recording, and documenting parts of Jogorogo Mangosteen plant specifically, that was, in vegetative part: stalk and leave, as well as generative part: flower, fruit and seed. Jogorogo Mangosteen may reach hundreds years of life span, it had an average height of 9 meters, stalk diameter of 1 meter and crown diameter of 6 meter. The tree crown of Jogorogo Mangosteen plant was triangular in shape, with horizontal and irregular branching pattern and various densities. The leaves of Jogorogo Mangosteen were elliptic. The tip of the leaf was pointed, the base of the leaf was blunt, and the leaf edge was flat with the smooth and shining surface. The flower of Jogorogo Mangosteen was a hermaphrodit and a perfect flower. The fruit was small with 59 grams weight/flower with 4.5 cm long and 4.45 cm wide. The fruit was purple- blackish with the continuous fruit ripening with high fruit bearing level. The Jogorogo Mangosteen fruit was sweet with a little yellow sap. 1-2 seeds were formed in every Jogorogo Mangosteen fruit with 1.6 cm long, 0.8 cm wide and 2.75 thick. -
Allowable Vs. Unallowable Items
Allowable vs. Unallowable Items ALLOWABLE UNALLOWABLE ITEMS ITEMS Processed or preserved fruits and vegetables Whole or sliced fresh fruits and vegetables (i.e., canned, frozen, vacuum-packed or Pre-sliced, pre-cut, FRESH produce dried) Condiments—lemons, limes, and/or chili powder Fruit leather or jellied fruit can be used as a condiment to be served with Dips for fruit or cottage cheese vegetables Fruit or vegetable juice Vegetable dips—are allowed if they are low-fat yogurt-based, or other low-fat or non-fat dips Smoothies All dip serving sizes cannot exceed 1–2 Grapples tablespoons Trail mixes or nuts Salsas are allowable, as a prepared item; Fruit/vegetable pizza however, they must be accompanied with Fruit that has been injected with flavorings nutrition education Carbonated fruit Fresh coconut Most non-food items, except those allowed Fresh vegetables that are cooked, must be limited under supplies and administrative/operational to service once-a-week and always as part of a costs nutrition education lesson Sending fruits and vegetables home Examples: Apples, Bananas, Apricots, Pineapple, Serving fruits and vegetables outside the Mango, Broccoli, Berries, Melons, Carrots, Grapes, normal school hours Cucumbers, Kiwi, Kumquats, Mushrooms, Onions, Popcorn Oranges, Peaches, Pears, Plums, Pomegranates, Candies or marshmallows Radishes, Beets, Leafy greens, Kale, Spinach, Sweet Potato, Jicama, Ackee, Rambutan, Durian, Mangosteen, Cherimoya, Pepino, Papaya, Artichoke, Asparagus, Green Beans, Peppers, Okra, Squash This institution is an equal opportunity provider. . -
Cardoon—Cynara Cardunculus L.1 James M
HS574 Cardoon—Cynara cardunculus L.1 James M. Stephens2 Cardoon is similar to the globe artichoke. With cardoon the young tender leaves and undeveloped tender flower stalks are eaten rather than the flower bud. The thistle-like cardoon plant grows to a height of 3–5 feet and spreads over an area 6 feet in diameter. Culture Florida summers are rather warm for cardoon to grow properly; therefore, it should be started in the fall or winter so that it develops in the cooler months. Freezing temperatures below 28°F may kill the aboveground parts of tender nonacclimatized cardoon. It has withstood 18°F at Gainesville. Figure 1. Cardoon plant Credits: James M. Stephens Propagation is by seeds, suckers, or root division. In addition to a proper climate, cardoon requires a rich soil or abundant fertilizer and plenty of water. Blanching of the stalks before harvest is desired. This is accomplished by tying up the outer branches a foot or so from the top of the plant and piling soil up around the plant as it grows. Use There are several uses for cardoon. The most popular way to prepare it is to cook the leaves and tender stalks together. Cardoon may also be eaten fresh and uncooked in salads. Some say it has gentle laxative properties. 1. This document is HS574, one of a series of the Horticultural Sciences Department, UF/IFAS Extension. Original publication date May 1994. Revised September 2015. Reviewed October 2018. Visit the EDIS website at http://edis.ifas.ufl.edu. 2. James M. Stephens, professor emeritus, Horticultural Sciences Department,; UF/IFAS Extension, Gainesville, FL 32611. -
Ffects of Peanut Grits and Peanut Flour on Quality of Muffins
~FFECTS OF PEANUT GRITS AND PEANUT FLOUR ON QUALITY OF MUFFINS By NING-BIN KUO 'I Bachelor of Science in Home Economics Texas A & I University Kingsville, Texas 1978 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE July, 1980 EFFECTS OF PEANUT GRITS AND PEANUT FLOUR ON QUALITY OF MUFFINS Thesis Approved: Thesis Adviser ~~n- ii 1062960 ACKNOWLEDGMENTS · The author wishes to express her thanks and appreciation to her major adviser, Dr. Lea L. Ebro, for her patience, guidance, and as sistance throughout this study. Sincere appreciation is also expressed to my graduate corrmittee: Dr. Esther A. Winterfeldt and Miss Hazel Baker, for their encourage ment and support; and to Dr. J. Leroy Folks, for his invaluable as sistance in the research design and data analyses of this Study. Thanks are also expressed to the seven attribute panel members, for their cooperation and support. Without them, this study would not have been possible. A note of appreciation is extended to Jean Shipman, for the muffin photographs. Special recognition is due to Gold Kist, Inc. of Atlanta, Georgia, and Southern Regional Research Center, USDA, New Orleans, Louisiana, for providing the peanut grits and peanut flour samples. Finally, special thanks and appreciation are given to my parents, Mr. and Mrs. Dod-yu Kuo, and my husband, Geng-Hwa Lin, for their understanding, constant encouragement, and inspiration. iii TABLE OF CONTENTS Chapter Page I. INTRODUCTION. 1 Purpose and Objectives • 3 Hypotheses . 3 Assumptions .•• 4 Limitations ••••.••• 4 Definitions .•••..•••• 4 II.