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Types of Alcoholic Beverages and Blood Lipids in a French Population
24 J Epidemiol Community Health: first published as 10.1136/jech.56.1.24 on 1 January 2002. Downloaded from RESEARCH REPORT Types of alcoholic beverages and blood lipids in a French population J-B Ruidavets, P Ducimetière, D Arveiler, P Amouyel, A Bingham, A Wagner, D Cottel, B Perret, J Ferrières ............................................................................................................................. J Epidemiol Community Health 2002;56:24–28 Study objective: Prospective studies have shown a consistent relation between alcohol consumption and decreasing incidence of coronary artery disease. The protective effect of alcohol could be medi- ated through increased levels of HDL cholesterol (HDL-c). The aim of this study was to examine the rela- tion between blood lipid levels and the consumption of different types of alcoholic beverages among 1581 men and 1535 women. See end of article for Design: Data from representative cross sectional surveys (1994–1997) in three different regions of authors’ affiliations France were used. The consumption of the different types of alcohol was quantified using a recall ....................... method according to a typical weekly consumption. Correspondence: Dr J-B Main results: The median daily alcohol intake was 24 g for men and 4 g for women. After adjustment Ruidavets, INSERM U558, for confounders, total alcohol showed a positive and significant association with HDL-c and triglycerides Département (TG) in both sexes. In multivariate analysis, wine was positively associated with HDL-c. Beer was posi- d’épidémiologie, Faculté tively associated with HDL-c in men and with triglycerides in men and women. When taking drinking de médecine, 37, allées Jules Guesde, 31073 patterns into account, wine drinkers had higher HDL-c levels than non-wine drinkers. -
Id Propuesta Clase Indicacion Comentarios Registro Pais
ALIANZA DEL PACÍFICO LISTADO DE TÉRMINOS Y REGIONALISMOS ARMONIZADOS DE PRODUCTOS Y SERVICIOS ID CLASE INDICACION COMENTARIOS REGISTRO PAIS PROPUESTA 1 2 achiote [pigmento] MEXICO 2 2 axiote [pigmento] MEXICO 3 5 agua de muicle [remedio medicinal] MEXICO 4 5 agua de muitle [remedio medicinal] MEXICO 5 5 té de muicle [remedio medicinal] MEXICO 6 5 té de muitle [remedio medicinal] MEXICO 7 15 ayoyote [instrumento musical] MEXICO 8 15 chapereque [instrumento musical] MEXICO 9 15 chirimía [instrumento musical] MEXICO 10 15 huéhuetl [instrumento musical] MEXICO 11 15 quinta huapanguera [instrumento musical] MEXICO 12 15 salterio [instrumento musical] MEXICO 13 15 teponaztli [instrumento musical] MEXICO 14 15 tochacatl [instrumento musical] MEXICO 15 15 toxacatl [instrumento musical] MEXICO 16 21 chashaku [pala de bambú para té] MEXICO 17 21 comal [utensilio de cocina] MEXICO 18 21 tamalera [olla de cocción] MEXICO 19 21 tejolote [utensilio de cocina] MEXICO 20 21 temolote [utensilio de cocina] MEXICO 21 21 tortilleros [recipientes] MEXICO 23 25 guayaberas [prenda de vestir] MEXICO 24 25 huaraches [sandalias] MEXICO 25 25 huipiles [vestimenta] MEXICO 26 25 jorongo [prenda de vestir] MEXICO 28 25 sarape [prenda de vestir] MEXICO ALIANZA DEL PACÍFICO LISTADO DE TÉRMINOS Y REGIONALISMOS ARMONIZADOS DE PRODUCTOS Y SERVICIOS 29 25 sombrero de charro MEXICO 30 27 petate [esteras de palma] MEXICO 31 29 acocil no vivo [crustáceo de agua dulce] MEXICO 32 29 aguachile [crustáceos preparados] MEXICO 33 29 aporreadillo [alimento a base de carne] MEXICO -
Region OTP Status Location Operator Products Average Sales
Department of Agriculture National Organic Agriculture Program Updates on the Status of Organic Trading Posts (OTPs) Average Sales Operation Other DA Region OTP Status Location Operator Date Launched Products (Day/Weekly/ No. of Farmer-suppliers Catchment Area Type of Buyers period Interventions/Support Monthly) Organic produce from local consumers/ Purok 5, Agro-prod. Heirloom/Native rice, the different inviduals, traders and non - CAR OTP Kalinga Compound, Tabuk PLGU/ FA vegetables, coffee municipalities of Kalinga institutional buyers operational City, Kalinga including Heirloom rice especially for heirloom and coffee rice and coffee Target beneficiary consists 80% of the total household All municipalities of For in the municipality as Apayao especially Luna, local consumers/ CAR OTP- Luna Apayao MLGU Fruits &, vegetables, rice Completion suppliers or buyers. This Pudtol, Flora and Sta. inviduals, traders may also include individuals Marcela from neighbouring areas. local consumers/ Fruits, vegetable, heirloom/ Lagawe as the capital of inviduals, traders and MLGU/ FA native rice, rootcrops, coffee, Ifugao, the project is seen CAR OTP- Lagawe Operational Ifugao daily institutional buyers livestock to cater to the farmers of especially for heirloom the province rice and coffee local consumers/ buyers and targeting Fruits, vegetable, heirloom Produce from all the All barangays with the institutional buyers for CAR OTP- Hingyon Operational Ifugao MLGU rice & rootcrops Barangays of the AOR of the municipality heirloom rice; Municipality partnership with OTP Lagawe Trainings/ Seminars/ Meetings; Market Development/ Promotions Assistance For PLGU Fruits, vegetable & rootcrops CAR OTP- Bangued Abra for launching Completion Organic produce from all local consumers/ vegetable, heirloom/ native the Municipalities such as inviduals, traders and PLGU/ FA Php 141 individuals (47 direct & CAR OTP- Bontoc Operational Mt. -
Downloads/SR324-Atural%20 Disasters%20As%20Threats%20To%20 Peace.Pdf
The Bedan Research Journal (BERJ) publishes empirical, theoretical, and policy-oriented researches on various field of studies such as arts, business, economics, humanities, health, law, management, politics, psychology, sociology, theology, and technology for the advancement of knowledge and promote the common good of humanity and society towards a sustainable future. BERJ is a double-blind peer-reviewed multidisciplinary international journal published once a year, in April, both online and printed versions. Copyright © 2020 by San Beda University All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means—electronic, mechanical, photocopying, recording, or otherwise—without written permission from the copyright owner ISSN: 1656-4049 Published by San Beda University 638 Mendiola St., San Miguel, Manila, Philippines Tel No.: 735-6011 local 1384 Email: [email protected] Website: http://www.sanbeda.edu.ph Editorial Board Divina M. Edralin Editor-in-Chief San Beda University, Manila, Philippines Nomar M. Alviar Managing Editor San Beda University, Manila, Philippines Ricky C. Salapong Editorial Assistant San Beda University, Manila, Philippines International Advisory Board Oscar G. Bulaong, Jr. Ateneo Graduate School of Business, Makati City, Philippines Christian Bryan S. Bustamante San Beda University, Manila, Philippines Li Choy Chong University of St. Gallen, Switzerland Maria Luisa Chua Delayco Asian Institute of Management, Makati City, Philippines Brian C. Gozun De La Salle University, Taft Avenue, Manila, Philippines Raymund B. Habaradas De La Salle University, Taft Avenue, Manila, Philippines Ricardo A. Lim Asian Institute of Management, Makati City, Philippines Aloysius Ma. A. Maranan, OSB San Beda University, Manila, Philippines John A. -
Traditional Dietary Culture of Southeast Asia
Traditional Dietary Culture of Southeast Asia Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre- European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia. Professor Akira Matsuyama graduated from the University of Tokyo. He later obtained a doctorate in Agriculture from that university, later becoming Director of Radiobiology at the Institute of Physical and Chemical research. After working in Indonesia he returned to Tokyo's University of Agriculture as Visiting Professor. He is currently Honorary Scientist at the Institute of Physical and Chemical Research, Tokyo. This page intentionally left blank Traditional Dietary Culture of Southeast Asia Its Formation and Pedigree Akira Matsuyama Translated by Atsunobu Tomomatsu Routledge RTaylor & Francis Group LONDON AND NEW YORK First published by Kegan Paul in 2003 This edition first published in 2009 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN Simultaneously published in the USA and Canada by Routledge 270 Madison Avenue, New York, NY 10016 Routledge is an imprint o f the Taylor & Francis Group, an informa business © 2003 Kegan Paul All rights reserved. -
A Cta Œ Cumenica
2020 N. 2 ACTA 2020 ŒCUMENICA INFORMATION SERVICE OF THE PONTIFICAL COUNCIL FOR PROMOTING CHRISTIAN UNITY e origin of the Pontical Council for Promoting Christian Unity is closely linked with the Second Vatican Council. On 5 June 1960, Saint Pope John XXIII established a ‘Secretariat for Promoting Christian Unity’ as one of the preparatory commissions for the Council. In 1966, Saint Pope Paul VI conrmed the Secretariat as a permanent dicastery CUMENICA of the Holy See. In 1974, a Commission for Religious Relations with the Jews was established within the Secretariat. In 1988, Saint Pope John Paul II changed the Secretariats status to Pontical Council. Œ e Pontical Council is entrusted with promoting an authentic ecumenical spirit in the Catholic Church based on the principles of Unitatis redintegratio and the guidelines of its Ecumenical Directory rst published in 1967, and later reissued in 1993. e Pontical Council also promotes Christian unity by strengthening relationships CTA with other Churches and Ecclesial Communities, particularly through A theological dialogue. e Pontical Council appoints Catholic observers to various ecumenical gatherings and in turn invites observers or ‘fraternal delegates’ of other Churches or Ecclesial Communities to major events of the Catholic Church. Front cover Detail of the icon of the two holy Apostles and brothers Peter and Andrew, symbolizing the Churches of the East and of the West and the “brotherhood rediscovered” (UUS 51) N. 2 among Christians on their way towards unity. (Original at the Pontical -
The Composer's Guide to the Tuba
THE COMPOSER’S GUIDE TO THE TUBA: CREATING A NEW RESOURCE ON THE CAPABILITIES OF THE TUBA FAMILY Aaron Michael Hynds A Dissertation Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of DOCTOR OF MUSICAL ARTS August 2019 Committee: David Saltzman, Advisor Marco Nardone Graduate Faculty Representative Mikel Kuehn Andrew Pelletier © 2019 Aaron Michael Hynds All Rights Reserved iii ABSTRACT David Saltzman, Advisor The solo repertoire of the tuba and euphonium has grown exponentially since the middle of the 20th century, due in large part to the pioneering work of several artist-performers on those instruments. These performers sought out and collaborated directly with composers, helping to produce works that sensibly and musically used the tuba and euphonium. However, not every composer who wishes to write for the tuba and euphonium has access to world-class tubists and euphonists, and the body of available literature concerning the capabilities of the tuba family is both small in number and lacking in comprehensiveness. This document seeks to remedy this situation by producing a comprehensive and accessible guide on the capabilities of the tuba family. An analysis of the currently-available materials concerning the tuba family will give direction on the structure and content of this new guide, as will the dissemination of a survey to the North American composition community. The end result, the Composer’s Guide to the Tuba, is a practical, accessible, and composer-centric guide to the modern capabilities of the tuba family of instruments. iv To Sara and Dad, who both kept me going with their never-ending love. -
Beverage Formula Seminar
BEVERAGE FORMULA SEMINAR Formulation Team Advertising, Labeling and Formulation Division TTB May 3, 2006 AGENDA • Advertising, Labeling & Formulation Division (ALFD) • Basics of TTB Formulation • Wine • Distilled Spirits • Malt Beverage WHERE DOES ALFD FIT IN TTB? John Manfreda Administrator Vicky I. McDowell Deputy Administrator Cheri Mitchell Bill Foster Mary Ryan Assistant Administrator Assistant Administrator Assistant Administrator (Management) (Headquarters Operations) (Field Operations) Advertising Labeling and National Revenue Formulation Division Center Regulations and Rulings Tax Audit Division Division International Trade Trade Investigations Division Division Scientific Services Division Advertising, Labeling and Formulation Division Division Director ALFD Karen Freelove (202) 927-8087 Technical Advisor Division Admin. Asst. Ed Reisman Joyce Rose (202) 927-8485 Assistant Director Assistant Director Supervisory Mgmt Assistant Director Teresa Knapp Vacant Analyst Susan Weil Wine Labeling Market Compliance Donna Smith Formulation/DS&MB Office Office Info. Tech Office Labeling Offices (202) 927-1975 (202) 927-8136 (202) 927-8107 (202) 927-8122 Customer Service Program Manager Program Analysts Program Manager Specialists 1 2 1 2 Customer Service Formula Specialists Market Compliance Specialist 3 QA Specialists Specialists 1 2 5 (one vacancy) QA Specialist ITT Specialist 1 Label Specialists 1 Customer Service 1 1 Clerks Specialist 3 (one vacancy) 1 Administrative Asst. 1 Label Specialists 3 ALFD Contact Information • Mailing Address -
Mining Amid Armed Conflict: Nonferrous Metals Mining in the Philippines
Mining amid armed conflict: nonferrous metals mining in the Philippines WILLIAM N. HOLDEN Department of Geography/Program of Environmental Science, University of Calgary, Calgary, Alberta, Canada T2N-1N4 (e-mail: [email protected]) R. DANIEL JACOBSON Department of Geography, University of Calgary, Calgary, Alberta, Canada T2N-1N4 (e-mail: [email protected]) In recent years the government of the Philippines has L’activit´e mini`ere au milieu d’un conflit arm´e: attempted to accelerate the growth of the nation’s l’extraction de m´etaux non-ferreux aux Philippines economy by encouraging the extraction of its mineral Dans les derni`eres ann´ees, le gouvernement des resources by multinational corporations. The Philippines a pris des mesures afin d’acc´el´erer la Philippines is also a nation beset by armed violence croissance de son ´economie nationale en incitant des carried out by anti-state groups. This article soci´et´es multinationales a` exploiter ses ressources discusses how the presence, and activities, of these mini`eres. Les Philippines sont un pays rong´e par la groups generate problems for a mining-based violence commis par des groupes arm´es development paradigm. The article examines: the anti-gouvernementaux. Cet article explique comment literature on the topic of natural resource abundance la pr´esence et les activit´es de ces groupes posent des and conflict, how there have been attacks upon mines probl`emes pour le paradigme du d´eveloppement ax´e by armed groups, how mining companies have served sur l’exploitation mini`ere. L’article ´etudie la as a target of extortion, how grievances related to litt´erature sur l’abondance des ressources naturelles mining can act as a source of conflict, how mining et des conflits, comment des attaques contre les could disrupt the peace process with the Moro Islamic mines sont commises par les groupes arm´es, Liberation Front and how mines are accompanied by comment des actes d’extorsion sont men´es sur des a militarization of the area in their vicinity. -
A Substance Inhibiting the Growth of Lactic Acid Bacteria in Duhat (Sizygium Cumini Skeels) Bark
Biocontrol Science, 2000, Vol.5, No.1, 33-38 Original A Substance Inhibiting the Growth of Lactic Acid Bacteria in Duhat (Sizygium cumini Skeels) Bark KIYOSHI MURA*, HIDEAKI SHIRAMATSU, AND WAHACHIRO TANIMURA Faculty of Applied Bioscience, Tokyo University of Agriculture , 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan Received 2 April 1999/Accepted 8 September 1999 We isolated a substance inhibiting the growth of lactic acid bacteria from duhat bark, which is added to "basi" , a sugar cane wine in the Philippines, and investigated its structure . By adding gelatin to the aqueous extract of duhat bark (AEDB), 63.2% of the polyphenol compo- nents in AEDB were precipitated, and the resulting supernatant lost its inhibitory activity on the growth of lactic acid bacteria. This result indicates that the inhibitory substance was the polyphenol component combining to protein. In addition, we fractionated AEDB into two frac- tions by ultrafiltration and investigated their inhibitory activities on the growth of lactic acid bacteria. A strong inhibitory activity was found in the fraction having molecular weight (MW) above 1•~104 containing about 53% of the polyphenol components in AEDB, indicating that the main inhibitory substance is a polyphenol component with high MW. We then separated the polyphenol components with MW above 1•~104 by ion-exclusion chromatography using CM- Sepharose CL-6B, and obtained a polyphenol component with inhibitory activity on the growth of lactic acid bacteria. The polyphenol component produced gallic acid, anthocyanidins of delphinidin and cyanidin, and glucose by hydrolysis with HCl, and was assumed to be con- densed tannin comprised of gallic acid and leucoanthocyanin. -
The Tungog (Ceriops Tagal) Industry and Prospects for Mangrove Rehabilitation
The tungog (Ceriops tagal) industry and prospects for mangrove rehabilitation Item Type article Authors Primavera, Jurgenne H.; Pena, Lilian de la Download date 02/10/2021 05:03:59 Link to Item http://hdl.handle.net/1834/35152 Special report T he tungog (C eriops ta ga l) industry and prospects for mangrove rehabilitation BY Did you know that the red color of tuba, Jurgenne Honculada Primavera,PhD meters high) in well-drained clay soil but the fermented coconut drink daily imbibed Senior Scien tist grows as a short shrub (1 meter tall) in by countless Filipinos all over the islands, AND poorly drained soils frequently inundated comes from a dye obtained from the dried Lilian de la Peña, MSc by tides. extract (called cutch) of mangrove bark? Associate Researcher Aside from fermenting tuba, cutch The cutch from tangal (a mangrove spe SEA F D E C / AQD from tungog is also used to color rice, to cies whose scientific name is C eriops dye thick leather, cotton, nylon, mats, tagal), called tun gog or baluk, is tradi etc. and to prevent scales from form tionally used for tuba because it is ef ing in water boilers. One hectare of fective in retarding fermentation. But well-developed mangrove forest can because the supply has been depleted produce 17,700 kilos of dried tanbark. due to excessive ta n g a l harvesting, The export of mangrove tanbarks and tu n gog nowadays is routinely mixed cutch extract is an important industry in with cutch from Rhizophora, another some tropical countries but not in the mangrove locally called bakhaw (hence Philippines where the barks are used the term bakhawan or bakawan to de locally to only a limited extent (Brown note a mangrove area) although tuba & Fisher 1918). -
Excise the World of Intoxication
REVENUE EARNING DEPARTMENTS - EXCISE THE WORLD OF INTOXICATION Alcoholic Drinks: Previous Era Alcoholic Drinks: History Alcoholic drinks made from fermented food stuffs have been in used from ancient times. Fermented drinks antedate distilled spirits, though the process of distillation was known to the ancient Assyrians, Chinese, Greeks and Hindus. The manufacture, sale and consumption of intoxicating liquor have been subject to state control from very early times in India. Alcoholic Drinks - in India Drinks were known in India in Vedik and Post Vedik times. The celestial drink of Vedik period is known as Soma. • Sura is fermented beverage during Athavana Veda period. Alcoholic Drinks – Making in different periods • Pulasty’s • Kautilya’s Alcohol making : Pulasty’s Period • Panasa( Liquor from Jack fruit) • Madhvika (Mohowa Liquor) • Draksha (Liquor from Grape) • Saira (Long pepper Liquor) • Madhuka (Honey Liquor) • Arishta (Soap Berry Liquor) • Khajura (Date Liquor) • Maireya (Rum) • Tala (Palm Liquor) • Narikelaja (Coconut Liquor) • Sikhshava (Cane Liquor) • Sura / Arrack. Alcohol making : Kautilya’s Period • Medaka • Prasanna • Asava • Arisha • Maireya • Madhu Indian Alcoholic Beverages Indian Alcoholic Beverages : Types • Traditional Alcoholic Beverages • Non- Traditional Alcoholic Beverages Traditional Alcoholic Beverages • Feni • Hudamaba • Palm Wine • Handia • Hariya • Kaidum • Desidaru • Sonti • Kodo Kojaanr • Apo / Apung • Sulai • Laopani • Arrack • Sundakanji • Luqdi • Bangla • Sura • Mahua • Bitchi • Tati Kallu • Mahuli • Chhaang • Tharra • Mandia Pej • Cholai • Zawlaidi • Manri • Chuak • Zutho • Pendha • Sekmai Non - Traditional Alcoholic Beverages • Indian Beer • Indian Brandy • Indian made Foreign Liquor • Indian Rum • Indian Vodka • Indian Wine Alcoholic Beverages Alcohol Beverages : as a source of Revenue Alcoholic beverages received to distinctions with the advent of the British Rule in India.