DOCSLIB.ORG

Principles of Human Nutrition 00 05/03/2003 10:52 Page Ii 00 05/03/2003 10:52 Page Iii

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Principles of Human Nutrition 00 05/03/2003 10:52 Page Ii 00 05/03/2003 10:52 Page Iii 00 05/03/2003 10:52 Page i Principles of Human Nutrition 00 05/03/2003 10:52 Page ii 00 05/03/2003 10:52 Page iii Principles of Human Nutrition Second edition Martin Eastwood Edinburgh, UK 00 05/03/2003 10:52 Page iv © 2003 by Blackwell Science Ltd, First edition published 1997 by Chapman & Hall a Blackwell Publishing Company This edition first published 2003 by Blackwell Science Ltd Editorial Offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK Library of Congress Tel: 01865 776868 Cataloging-in-Publication Data Blackwell Publishing, Inc., 350 Main Street, Malden, is available MA 02148-5018, USA Tel: +1 781 388 8250 0-632-05811-0 Iowa State Press, a Blackwell Publishing Company, 2121 State Avenue, Ames, Iowa 50014-8300, USA A catalogue record for this title is available from the Tel: +1 515 292 0140 British Library Blackwell Publishing Asia Pty Ltd, 550 Swanston Street, Carlton South, Set in Times and produced by Gray Publishing, Victoria 3053, Australia Tunbridge Wells, Kent Tel: +61 (0)3 9347 0300 Printed and bound in Great Britain by Blackwell Wissenschafts Verlag, Kurfürstendamm 57, Ashford Colour Press, Gosport, Hants 10707 Berlin, Germany Tel: +49 (0)30 32 79 060 For further information on The right of the Author to be identified as the Author Blackwell Publishing, visit our website: of this Work has been asserted in accordance with the www.blackwellpublishing.com Copyright, Designs and Patents Act 1988. 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, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. 00 05/03/2003 10:52 Page v Contents Acknowledgements vii Chapter 1 Introduction and overview 1 Part I Factors influencing the food that a community eats 7 Chapter 2 History of food 9 Chapter 3 Social, population and environmental influences on nutrition 25 Part II Calculating how much food a community eats 33 Chapter 4 The food chain 35 Chapter 5 Nutritional requirements 51 Chapter 6 Nutritional epidemiology 62 Part III Factors influencing how an individual metabolises nutrients 71 Chapter 7 Genetics 73 Part IV Calculating the nutritional status of an individual 121 Chapter 8 Evaluation of dietary intake 123 Chapter 9 Measurements of energy 132 Chapter 10 Body composition 141 Part V Nutrients and non-nutrients 149 Chapter 11 Principles, amino acids and proteins 151 Chapter 12 Lipids 179 Chapter 13 Carbohydrates 195 Chapter 14 Dietary fibre 213 Chapter 15 Alcohol as a nutrient 224 Chapter 16 Vitamins 239 00 05/03/2003 10:52 Page vi vi Contents Chapter 17 Plant secondary metabolites and herbs 304 Chapter 18 Water, electrolytes, minerals and trace elements 311 Chapter 19 Non-nutritive components of food 354 Chapter 20 Agricultural chemicals in the food chain 356 Chapter 21 Drugs and nutrition 382 Part VI Eating, digestion and metabolism 385 Chapter 22 Smell and taste 387 Chapter 23 Intake and satiety 399 Chapter 24 The gastrointestinal tract and food availability 406 Chapter 25 Carbohydrate digestion and absorption 418 Chapter 26 Protein absorption 427 Chapter 27 Lipid absorption 438 Chapter 28 Foetal and placental nutrition 452 Chapter 29 Thermodynamics and metabolism 458 Chapter 30 Mitochondria 466 Chapter 31 Cytochrome P450 475 Chapter 32 Free radicals 479 Chapter 33 Carbohydrate metabolism 486 Chapter 34 Lipid metabolism 510 Chapter 35 Eicosanoids 537 Chapter 36 Cholesterol and lipoproteins 543 Chapter 37 Amino acid metabolism 554 Chapter 38 Amino acid neurotransmitters 569 Chapter 39 Organ metabolic fuel selection 573 Chapter 40 Growth 583 Chapter 41 Bone 591 Part VII Special nutritional requirements and conditions 601 Chapter 42 Pregnancy, lactation and weaning 603 Chapter 43 Childhood and youth; middle age and old age 617 Chapter 44 Sport 632 Chapter 45 Nutrition in outer space 641 Chapter 46 Dietary deficiency 643 Chapter 47 Nutrition in the aetiology of disease 655 Index 673 00 05/03/2003 10:52 Page vii Acknowledgements While the responsibility for this book is entirely I am grateful to Nigel Balmforth at Blackwell for mine, there are many people who have given help his kindness, understanding and support during the and encouragement: Neil Eastwood, Gill Poole, preparation of this new edition. Also his very sup- Janet Lambert, Ann de Looy, Bizan Pourkomail- portive staff. Robert Gray and his staff have been ian, Rosalind Skinner and Jon Warner. so helpful during the production of this book. 00 05/03/2003 10:52 Page viii This book is dedicated to Jenny for all the reasons she knows and without whom it would not have been possible. 01 05/03/2003 10:53 Page 1 1 Introduction and overview This book looks at nutrition as an exciting discipline All living creatures require a range of dietary that draws on all branches of biology. Nutrition is chemicals for metabolism, growth and activity. both an art and a science: it observes, measures and These chemicals are obtained from a range of tries to explain the constantly changing process of sources. The digestion, absorption and metabolism the optimal mix of chemicals necessary for the func- of ingested nutrients are determined in each indi- tioning of an individual at all stages of life. vidual by many factors, including inherited consti- This book is written at a number of levels to tution, gender, age, activity, growth, fecundity and encompass: lactation. A person needs an adequate energy intake as well as essential nutrients to provide for • traditional nutrition (Chapters 2–6, 8–17, 39–45) the needs and control of a genetically determined • evolving nutrition (Chapters 20, 22–26, 31–37, constitution (genome), which dictates protein and 46) enzyme structure and hence metabolism. This • complex concepts, which although not current- brings nutrition to a central role in the story. The ly central will influence the future of nutrition: synthesis, maintenance, functioning and control of an awareness of these will be necessary for the the protein complex and hence overall metabolism next generation of nutritionists (Chapter 7, and rely on ingested nutrients. parts of Chapters 11, 18, 19, 21, 27–30, 38). This book is written in the belief that the basis Take what is appropriate for your requirements of nutrition lies in molecular biology, genetic at different stages of your development in nutrition. make-up, biochemistry and physiology. Even the The selection, processing and manner of eating mysteries of the cooking art are dependent on food will be strongly influenced by what is available physicochemical transformations of raw food into and by the history, social stability and economy of available edible food. the community. What and how a person eats is sig- The book is divided into seven parts. nificantly affected by their family background and Parts I and II deal with food in the community. traditions, although travel is increasingly changing The first part deals with the historical influences food choices. War, pestilence and famine can that decide what food a community eats and how restrict food availability, and food may also be con- it is cooked. This is followed by a description of taminated by pollutants from the environment. those environmental factors that can adversely Being able to eat optimal amounts is dependent affect food availability. Part II looks at the calcu- on agriculture and the political, educational and lation of how much food a community requires and social organisation in which the person lives. The actually eats. The remaining parts deal with the chemical substances should be available in optimal individual. amounts and in an attractive form for metabolism. Part III looks at how a person metabolises Nutrition identifies, measures and recommends nutrients in an individual manner dictated by optimal dietary intakes of the nutrient chemicals in genetic make-up, then Part IV describes the health and disease. measurement of the individual nutritional status. 01 05/03/2003 10:53 Page 2 2 Introduction and overview Part V describes the core nutrients, essential, non- • The Internet essential and non-nutrients, and Part VI their selec- The manner in which written information is tion for eating, ingestion and subsequent digestion, handed on is changing rapidly with the avail- absorption and metabolism. Part VII looks at special ability of the World Wide Web. The printed nutritional requirements in the normal condition textbook can be seen as a primer, an introduc- and for some specific diseases. tion at varying levels of sophistication. From this At the end of each part there are key points for sound knowledge base educated forays can be understanding and learning, and thinking points. made into the Internet for retrieval of informa- Important references are listed at end of each tion. This book is intended to provide a good chapter. basic knowledge for such rewarding searches. It Some companion material relating to this is recommended that this book is supplemented book will be available on Blackwell Publishing’s by using Medline and other searches, e.g. web pages: please look at details of the book, Google or Metacrawler. These are a starter pack which can be found on the publisher’s website: and it is suggested that readers develop their www.blackwellpublishing.com. own list of favourite websites which can be upgraded. The website associated with this book will be kept up to date with new references LITERATURE and links. Navigating around the Internet is facilitated by the use of helpful search engines. Even so, the top 11 search engines only reach The enjoyable and productive analysis of the liter- 42% of the Web. The search engines can be ature is important, and there are many great books based on the directory model placing sites into and journals.
Load more

Recommended publications
  • Chemical Synthesis of a Very Long-Chain Fatty Acid, Hexacosanoic Acid (C26:0), and the Ceramide Containing Hexacosanoic Acid
    J Nutr Sci Vitaminol, 61, 222–227, 2015 Chemical Synthesis of a Very Long-Chain Fatty Acid, Hexacosanoic Acid (C26:0), and the Ceramide Containing Hexacosanoic Acid Yoshinori YAMAMOTO, Toshimasa ITOH and Keiko YAMAMOTO* Laboratory of Drug Design and Medicinal Chemistry, Showa Pharmaceutical University, 3–3165 Higashi-Tamagawagakuen, Machida, Tokyo 194–8543, Japan (Received December 24, 2014) Summary Hexacosanoic acid (C26:0) (1), a very long-chain fatty acid, is related to vari- ous diseases such as adrenoleukodystrophy (ALD), adrenomyeloneuropathy (AMN) and atherosclerosis. As the level of 1 higher than the normal is related to diseases above, hexa- cosanoic acid (1) and the ceramide 2, which contains 1, are thought to play an important role in various tissues. Hexacosanoic acid (1) is known to be a waxy solid and to be hard to dissolve in water as well as organic solvents. Due to this physical property, it is not easy to handle hexacosanoic acid (1) in a laboratory. Therefore, efficient chemical synthesis of the compounds 1 and 2 has not been reported. Here, we report a versatile synthetic method for hexacosanoic acid (1) and the ceramide 2 containing the fatty acid 1. Synthesis of hexa- cosanoic acid (1) was achieved by applying the coupling of two alkyl units as a key step. Ceramide 2 was efficiently synthesized by applying the reported procedure together with hexacosanoic acid (1) synthesized here. This synthetic strategy has an advantage of getting various carbon chain length fatty acids and their ceramides by using a variety of carbon chain units. This method is also applicable for large-scale synthesis.
    [Show full text]
  • Effects of Mimosine Administered to a Perfused Area of Skin in Angora Goats by R
    Downloaded from British Journal of Nutrition (1996), 15, 69-19 69 https://www.cambridge.org/core Effects of mimosine administered to a perfused area of skin in Angora goats BY R. PUCHALA, S. G. PIERZYNOWSKI, T. SAHLU* AND S. P. HART E. (Kika) de la Garza Institute for Goat Research, Langston University, Langston, Oklahoma 73050, USA . IP address: (Received I1 November 1994 - Revised 15 March 1995 -Accepted I1 May 1995) 170.106.34.90 The effect of mimosine on a perfused area of skin tissue was studied using an isolated perfusion technique. Four mature Angora wethers (body weight 35 (SE 2.3) kg) were cannulated bilaterally with indwelling silicone catheters in the superficial branches of the deep circumflex iliac artery and vein. Mimosine , on (40 mg/kg metabolic weight (Wo75)per d) was infused intra-arterially into one iliac artery of each goat for 3 d and saline was infused in the contralateral (control) iliac artery. Iliac venous blood samples were 27 Sep 2021 at 22:01:16 taken from both sides along with arterial samples from the carotid artery. Mimosine infusion elevated plasma mimosine in the carotid artery (52.6 (SEM19.21) pol/l) and iliac vein on the saline-treated side to 54.1 (SEM 16-31)~ol/l and in the iliac vein on the mimosine-treated side to 191.3 (SEM1914) pmol/l (P < 0.01). Mimosine decreased feed intake (2.3 v. 0.6 kg/d, ~~~0.29;P < 0.001) and water consumption (5-2 v. 1.3 litres/d, SEM 0.67; P < 0.001).
    [Show full text]
  • • Waxes Are Simple Lipids Containing Fatty Acid Joined to Long Chin Alcohol
    Waxes • Waxes are simple lipids containing fatty acid joined to long chin alcohol • They are esters of saturated long chain FA and long chain alcohol • In plants they are coatings that prevent water loss by leaves. • They are water insoluble soft solids with low melting point. • The can be obtained from – Insects – Minerals • Paraffin • Beeswax – Plants – Animal • Carnuba • Cocoa butter • Spermaceti 6/28/2020 1 Beeswax • Beeswax is the purified wax obtained from honeycomb of hive bee, Apis mellifera Linn and other species. • White beeswax is obtained by treating yellow beeswax chemically with potassium permanganate, chromic acid or chlorine or charcoal • When cold, yellow wax is brittle and when broken, shows presence of a dull, granular, non-crystalline fracture. • Yellow wax is insoluble in water and sparingly soluble in cold alcohol. • It is completely soluble in chloroform, ether, and fixed or volatile oils, partly soluble in cold benzene or in carbon disulphide. 6/28/2020 2 Beeswax… • Beeswax contains – myricin, which is melissyl palmitate; melting point 64°C, – Free cerotic acid (C26H52O2), – Myricyl alcohol (C30H61OH) – Melissic acid, some unsaturated acids of the oleic series, ceryl alcohol, and 12 to 13% higher hydrocarbons are present. • Beeswax is used in the preparation of ointments, plaster, and polishes. 6/28/2020 3 Cocoa butter • Synonyms: theobroma oil, cocao beans, semina theobromatis. • obtained from roasted seeds of Theobroma cacao Linn. • Cocoa seeds contain nearly 50% of cocoa butter. preparation Separation of seed from pod Fermentation at 30-40°C for 3-6 days Roasting at 100-140°C Cooling & nibbling Hot rolling to get butter Purification 6/28/2020 4 Cocoa butter… • Cocoa butter is yellowish white solid and brittle below 25°C.
    [Show full text]
  • Sterols As Dietary Markers for Drosophila Melanogaster
    bioRxiv preprint doi: https://doi.org/10.1101/857664; this version posted November 29, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 Sterols as dietary markers for Drosophila melanogaster 2 3 Oskar Knittelfelder1, Elodie Prince2, Susanne Sales1,3, Eric Fritzsche4, Thomas Wöhner4, 4 Marko Brankatschk2, and Andrej Shevchenko1,5 5 6 1MPI of Molecular Cell Biology and Genetics, Pfotenhauerstraße 108, 01307 Dresden, 7 Germany 8 2Biotechnologisches Zentrum, Technische Universität Dresden, Tatzberg 47/49, 01309 9 Dresden, Germany 10 3Present address: Thermo Fischer Scientific GmbH, 63303 Dreieich, Germany 11 4Julius Kühn Institut, Pillnitzer Platz 3a, 01326 Dresden, Germany 12 5corresponding author: [email protected] 13 14 ORCID 15 Oskar Knittelfelder: 0000-0002-1565-7238 16 Marko Brankatschk: 0000-0001-5274-4552 17 Andrej Shevchenko: 0000-0002-5079-1109 18 19 Author contributions 20 Experiments design: OK, EP, MB, AS; methods development: OK, SS; experimental work: 21 OK, EP; materials and reagents: EF, TW; data analysis: OK; data interpretation: OK, EP, MB, 22 AS; manuscript preparation: OK, EP, MB, AS; funding: MB, AS 23 24 25 1 bioRxiv preprint doi: https://doi.org/10.1101/857664; this version posted November 29, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license.
    [Show full text]
  • Review on the Nutritive Value and Toxic Aspects of Leucaena Leucocephala
    Trop Anim Prod 1979 4:2 113 A REVIEW ON THE NUTRITIVE VALUE AND TOXIC ASPECTS OF LEUCAENA LEUCOCEPHALA U ter Meulen1, S Struck1, E Schulke2 and E A El Harith1 1 Institut fur Tierphysiologie und Tierernahrung der Universitat Gottingen Oskar-Kellner-Weg 6, Weende 3400 Gottingen, West Germany This review discusses the nutritive value of Leucaena leucocephala and its mimosine toxicity when used as a forage for livestock. Chemical analysis and feeding trial. have indicated that Leucaena leaf-meal with its high protein, calcium, -carotene and xanthophyll contents, is potentially a valuable feed for livestock in the tropics. The symptoms of mimosine toxicity in cattle, sheep, poultry, goats horses, pigs and rats ire discussed, The chemical value of mimosine and the possible mechanism of its toxicity are reviewed. Possible solutions to the toxicity problem are presented together with the suggestion that further studies be initiated to overcome this problem. Key Words: Leucaena, mimosine toxicity, livestock, forage, feeding trials The uses of the tropical legume Leucaena leucocephala are quite versatile. These uses include its function as a source of firewood and timber,its role in soil erosion control (Dijkman 1950), its ability to provide shade for other plants as well as its function in maintaining the fertility of the soil and of serving as a nutritious forage for animal feed (Ruskln 1977). Presently the greatest use of this plant in animal nutrition is its incorporation in cattle feed. Leucaena leaf-meal, with its rich protein, minerals and vitamin content, is also becoming a popular ingredient in poultry feeds in the tropics (D'Mello and Taplin 1978).
    [Show full text]
  • Peroxisomal Fatty Acid Beta-Oxidation in Relation to the Accumulation Of
    Peroxisomal fatty acid beta-oxidation in relation to the accumulation of very long chain fatty acids in cultured skin fibroblasts from patients with Zellweger syndrome and other peroxisomal disorders. R J Wanders, … , A W Schram, J M Tager J Clin Invest. 1987;80(6):1778-1783. https://doi.org/10.1172/JCI113271. Research Article The peroxisomal oxidation of the long chain fatty acid palmitate (C16:0) and the very long chain fatty acids lignocerate (C24:0) and cerotate (C26:0) was studied in freshly prepared homogenates of cultured skin fibroblasts from control individuals and patients with peroxisomal disorders. The peroxisomal oxidation of the fatty acids is almost completely dependent on the addition of ATP, coenzyme A (CoA), Mg2+ and NAD+. However, the dependency of the oxidation of palmitate on the concentration of the cofactors differs markedly from that of the oxidation of lignocerate and cerotate. The peroxisomal oxidation of all three fatty acid substrates is markedly deficient in fibroblasts from patients with the Zellweger syndrome, the neonatal form of adrenoleukodystrophy and the infantile form of Refsum disease, in accordance with the deficiency of peroxisomes in these patients. In fibroblasts from patients with X-linked adrenoleukodystrophy the peroxisomal oxidation of lignocerate and cerotate is impaired, but not that of palmitate. Competition experiments indicate that in fibroblasts, as in rat liver, distinct enzyme systems are responsible for the oxidation of palmitate on the one hand and lignocerate and cerotate on the other hand. Fractionation studies indicate that in rat liver activation of cerotate and lignocerate to cerotoyl-CoA and lignoceroyl-CoA, respectively, occurs in two subcellular fractions, the endoplasmic reticulum and the peroxisomes but not in the mitochondria.
    [Show full text]
  • COMBINED LIST of Particularly Hazardous Substances
    COMBINED LIST of Particularly Hazardous Substances revised 2/4/2021 IARC list 1 are Carcinogenic to humans list compiled by Hector Acuna, UCSB IARC list Group 2A Probably carcinogenic to humans IARC list Group 2B Possibly carcinogenic to humans If any of the chemicals listed below are used in your research then complete a Standard Operating Procedure (SOP) for the product as described in the Chemical Hygiene Plan. Prop 65 known to cause cancer or reproductive toxicity Material(s) not on the list does not preclude one from completing an SOP. Other extremely toxic chemicals KNOWN Carcinogens from National Toxicology Program (NTP) or other high hazards will require the development of an SOP. Red= added in 2020 or status change Reasonably Anticipated NTP EPA Haz list COMBINED LIST of Particularly Hazardous Substances CAS Source from where the material is listed. 6,9-Methano-2,4,3-benzodioxathiepin, 6,7,8,9,10,10- hexachloro-1,5,5a,6,9,9a-hexahydro-, 3-oxide Acutely Toxic Methanimidamide, N,N-dimethyl-N'-[2-methyl-4-[[(methylamino)carbonyl]oxy]phenyl]- Acutely Toxic 1-(2-Chloroethyl)-3-(4-methylcyclohexyl)-1-nitrosourea (Methyl-CCNU) Prop 65 KNOWN Carcinogens NTP 1-(2-Chloroethyl)-3-cyclohexyl-1-nitrosourea (CCNU) IARC list Group 2A Reasonably Anticipated NTP 1-(2-Chloroethyl)-3-cyclohexyl-1-nitrosourea (CCNU) (Lomustine) Prop 65 1-(o-Chlorophenyl)thiourea Acutely Toxic 1,1,1,2-Tetrachloroethane IARC list Group 2B 1,1,2,2-Tetrachloroethane Prop 65 IARC list Group 2B 1,1-Dichloro-2,2-bis(p -chloropheny)ethylene (DDE) Prop 65 1,1-Dichloroethane
    [Show full text]
  • • Our Bodies Make All the Cholesterol We Need. • 85 % of Our Blood
    • Our bodies make all the cholesterol we need. • 85 % of our blood cholesterol level is endogenous • 15 % = dietary from meat, poultry, fish, seafood and dairy products. • It's possible for some people to eat foods high in cholesterol and still have low blood cholesterol levels. • Likewise, it's possible to eat foods low in cholesterol and have a high blood cholesterol level SYNTHESIS OF CHOLESTEROL • LOCATION • All tissues • Liver • Cortex of adrenal gland • Gonads • Smooth endoplasmic reticulum Cholesterol biosynthesis and degradation • Diet: only found in animal fat • Biosynthesis: primarily synthesized in the liver from acetyl-coA; biosynthesis is inhibited by LDL uptake • Degradation: only occurs in the liver • Cholesterol is only synthesized by animals • Although de novo synthesis of cholesterol occurs in/ by almost all tissues in humans, the capacity is greatest in liver, intestine, adrenal cortex, and reproductive tissues, including ovaries, testes, and placenta. • Most de novo synthesis occurs in the liver, where cholesterol is synthesized from acetyl-CoA in the cytoplasm. • Biosynthesis in the liver accounts for approximately 10%, and in the intestines approximately 15%, of the amount produced each day. • Since cholesterol is not synthesized in plants; vegetables & fruits play a major role in low cholesterol diets. • As previously mentioned, cholesterol biosynthesis is necessary for membrane synthesis, and as a precursor for steroid synthesis including steroid hormone and vitamin D production, and bile acid synthesis, in the liver. • Slightly less than half of the cholesterol in the body derives from biosynthesis de novo. • Most cells derive their cholesterol from LDL or HDL, but some cholesterol may be synthesize: de novo.
    [Show full text]
  • Chemical Hygiene Plan Manual
    CHEMICAL HYGIENE PLAN AND HAZARDOUS MATERIALS SAFETY MANUAL FOR LABORATORIES This is the Chemical Hygiene Plan specific to the following areas: Laboratory name or room number(s): ___________________________________ Building: __________________________________________________________ Supervisor: _______________________________________________________ Department: _______________________________________________________ Telephone numbers 911 for Emergency and urgent consultation 48221 Police business line 46919 Fire Dept business line 46371 Radiological and Environmental Management Revisied on: Enter a revision date here. All laboratory chemical use areas must maintain a work-area specific Chemical Hygiene Plan which conforms to the requirements of the OSHA Laboraotry Standard 29 CFR 19190.1450. Purdue University laboratories may use this document as a starting point for creating their work area specific CHP. Minimally this cover page is to be edited for work area specificity (non-West Lafayette laboratories are to place their own emergency, fire, and police telephone numbers in the space above) AND appendix K must be completed. This instruction and information box should remain. This model CHP is version 2010A; updates are to be found at www.purdue.edu/rem This page intentionally blank. PURDUE CHEMICAL HYGIENE PLAN AWARENESS CERTIFICATION For CHP of: ______________________________ Professor, building, rooms The Occupational Safety and Health Administration (OSHA) requires that laboratory employees be made aware of the Chemical Hygiene Plan at their place of employment (29 CFR 1910.1450). The Purdue University Chemical Hygiene Plan and Hazardous Materials Safety Manual serves as the written Chemical Hygiene Plan (CHP) for laboratories using chemicals at Purdue University. The CHP is a regular, continuing effort, not a standby or short term activity. Departments, divisions, sections, or other work units engaged in laboratory work whose hazards are not sufficiently covered in this written manual must customize it by adding their own sections as appropriate (e.g.
    [Show full text]
  • Biochemical and Pathological Effects of Methylazoxymethanol Acetate, a Potent Carcinogen1
    [CANCER RESEARCH 30, 801-812, March 1970] Biochemical and Pathological Effects of Methylazoxymethanol Acetate, a Potent Carcinogen1 Morris S. Zedeck, Stephen S. Sternberg, Richard W. Poynter, and Jane McGowan Divisions of Pharmacology and Cytology, Sloan-Kettering Institute for Cancer Research, New York, New York 10021 SUMMARY vealed that the agent is cleaved by the intestinal flora which possess a 0-o-glucosidase, and that the free agly Methylazoxymethanol acetate is known to induce tu cone methylazoxymethanol is the active carcinogen (13- mors in rodents. Effects produced by a single nonlethal 15, 34). Matsumoto et al. (19) synthesized MAM acetate3 dose on nucleic acid and protein synthesis have been in (Chart 1), which is stable and not dependent upon vestigated in rat and mouse liver, small intestine, and ,0-glucosidase cleavage for activity. Single or only a few kidney, the 3 organs most susceptible to carcinogenesis. doses of cycasin, or of the aglycone methylazoxymetha The agent induced early inhibition of thymidine incor nol, are required to induce tumors in rats which are pri poration into DNA of rat tissues. Rat liver was most sen marily of the kidney, intestinal tract, and liver (11, 15). sitive to this effect and was the only organ to show marked Aqueous extracts of cycad nut have also been shown to inhibition of RNA and protein synthesis. In mice, liver induce tumors of liver and kidneys in mice (21). The was more sensitive than small intestine or kidney and ex present investigation was undertaken to study the acute hibited an inhibition of RNA and protein synthesis; there pathological and biochemical effects produced by MAM were no changes observed in small intestine or kidney.
    [Show full text]
  • Syntheses and Biological Activity of Sparsomycin and Analogs
    SYNTHESES AND BIOLOGICAL ACTIVITY OF SPARSOMYCIN AND ANALOGS THE CHEMISTRY OF CHIRAL FUNCTIONALIZED SULFOXIDES AND SULTINES DERIVED FROM CYSTEINE ROB M.J. LISKAMP SYNTHESES AND BIOLOGICAL ACTIVITY OF SPARSOMYCIN AND ANALOGS THE CHEMISTRY OF CHIRAL FUNCTIONALIZED SULFOXIDES AND SULTINES DERIVED FROM CYSTEINE Promotor : Prof. Dr. R.J.F. Nivard Co-referent : Dr. H.C.J. Ottenheijm SYNTHESES AND BIOLOGICAL ACTIVITY OF SPARSOMYCIN AND ANALOGS THE CHEMISTRY OF CHIRAL FUNCTIONALIZED SULFOXIDES AND SULTINES DERIVED FROM CYSTEINE PROEFSCHRIFT TER VERKRIJGING VAN DE GRAAD VAN DOCTOR IN DE WISKUNDE EN NATUURWETENSCHAPPEN AAN DE KATHOLIEKE UNIVERSITEIT VAN NIJMEGEN OP GEZAG VAN DE RECTOR MAGNIFICUS PROF. DR. J.H.G.I. GIESBERS VOLGENS HET BESLUIT VAN HET COLLEGE VAN DEKANEN IN HET OPENBAAR TE VERDEDIGEN OP VRIJDAG 10 DECEMBER 1982 DES NAMIDDAGS OM 4 UUR DOOR ROBERTUS MATTHIAS JOSEPH LISKAMP GEBOREN TE NIJMEGEN NIJMEGEN 1982 Dit proefschrift vormt de neerslag van vier jaar wetenschappelijk onderzoek. Ik wil iedereen - en dat waren er zeer velen - bedanken, die hieraan gedurende die tijd door hun stimulerende discussie of door de feitelijke uitvoering deel hadden. Zij gaven mede richting en vorm, niet alleen organisch maar ook biochemisch/biologisch en fysisch chemisch, aan het verrichte onderzoek. Daarnaast wil ik hen bedanken die een bijdrage geleverd hebben aan de onmis­ bare technische uitvoering van het in dit proefschrift beschreven onderzoek. En tenslotte wil ik ook hen bedanken die aan de vormgeving van het proef­ schrift hun medewerking hebben verleend. Tekeningen : Wim van Luijn en de afdeling illustratie Type-werk : Dorine Hesselink-Balvert Afbeelding op de omslag: Een 'stacked plot' van een 2D-spin-echo correlated spectrum van synthetisch sparsomycine verzorgd door Wim Guijt This research was supported by the Netherlands Foundation for Chemical Research (SON) with financial aid from the Netherlands Organization for the Advancement of Pure Research (ZWO).
    [Show full text]
  • Article 1. General Provisions
    Article 1. General Provisions ― 1 ― Article 1. General Provisions 1. General Principles This Food Code shall be principally interpreted and applied by general provisions, except as otherwise specified. 1) This Food Code contains the following items. (1) Standard about methods of manufacturing, processing, using, cooking, storing foods and specification about food components under the regulations of Paragraph 1 in Article 7 of Food Sanitation Act. (2) Standard about manufacturing methods of utensil, container, packaging and specification about utensil, container, packaging and their raw materials under the regulations of Paragraph 1 in Article 9 of Food Sanitation Act. (3) Labeling standard about food, food additives, utensil, container, packaging and GMO under the regulations of Paragraph 1 in Article 10 of Food Sanitation Act. 2) Weights and measures shall be applied by the metric system and are indicated in following codes. (1) Length : m, cm, mm,μ m, nm (2)Volume:L,mL,μ L (3)Weight : kg, g, mg,μ g, ng, pg (4) Area : cm 2 (5) Calorie : kcal, kj 3) Weight percentage is indicated with the symbol of %. However, material content (g) in 100 mL solution is indicated with w/v% and material content (mL) in 100 mL solution with v/v%. Weight parts per million may be indicated with the symbol of mg/kg, ppm, or mg/L. 4) Temperature indication adopts Celsius(℃ ) type. 5) Standard temperature is defined as 20℃ , and ordinary temperature as 15~25 ℃ , and room temperature as 1~3 5℃ , and slightly warm temperature as 30~40℃ . 6) Except as otherwise specified, cold water is defined as waterof15℃ orlower,hotwater aswaterof60~70 ℃ , boiling water as water of about 100℃ , and heating temperature "in/under water bath" is, except as otherwise specified, defined as about 100℃ and water bath can be replaced with steam bath of about 100℃ .
    [Show full text]