DOCSLIB.ORG

(12) Patent Application Publication (10) Pub. No.: US 2010/0210000 A1 Farmer Et Al

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
(12) Patent Application Publication (10) Pub. No.: US 2010/0210000 A1 Farmer Et Al US 2010O21 0000A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2010/0210000 A1 Farmer et al. (43) Pub. Date: Aug. 19, 2010 (54) PROBIOTIC GRAIN-BASED COMPOSITIONS (21) Appl. No.: 12/580,622 (75) Inventors: Sean Farmer, Miami Beach, FL (22) Filed: Oct. 16, 2009 (US); Andrew R. Lefkowitz, University Heights, OH (US); Related U.S. Application Data Michael Bush, Brecksville, OH (60) Provisional application No. 61/106,116, filed on Oct. (US); David Maske, Chagrin Falls, 16, 2008. OH (US) Publication Classification Correspondence Address: (51) Int. Cl. MINTZ, LEVIN, COHN, FERRIS, GLOVSKY CI2N L/20 (2006.01) AND POPEO, PC ONE FINANCIAL CENTER (52) U.S. Cl. ..................................................... 435/252.5 BOSTON, MA 02111 (US) (57) ABSTRACT (73) Assignee: Ganeden Biotech, Inc., Mayfield The present application relates to probiotic grain-based com Heights, OH (US) positions comprising lactic acid-producing bacteria. 3.1 x 10" cfu/g BC30 survival in potato pasta " 10 cfu/g 100--07 BC30 nothermizcfug 1 OOEC6 E. BC30 (GYE after thermiz) cfuig E-4 Giocchi. BC30 TO Grocchi. BC3OT Grocchi +BC3OT2 Gnocchi +BC3T3 Gnocchi +BC3 T4 (no treat) (preboiling 100°C (pasteurization in (horne Cooking (half shelflife 4°C) 1'30") pack 500g, 95°C 100°C 130" h2O) Preparation steps Patent Application Publication Aug. 19, 2010 US 2010/0210000 A1 Figure 1. 3.1 x 10" cfu/g BC30 survival in potato pasta cfu/g OEO g S 100+06 EBC30 no thermiz cfutg w s iz) Cfug OOE-04 Gnocchi- BC3OO Gnocchi. BC3OT1 Gnocchi +BC3O2 Gnocchi +BC303 Gnocci +BC30 A. (no treat) (preboiling 100°C (pasteurization in (home cooking (half shelflife 4°C) 1'30") pack 500g, 95°C 100°C '30" 1 h2O) Preparation steps Figure 2. BC30 Survival in the fresh egg pasta filling 1.OO+8 1.OOE+7 1.OOE+06 100+5 100E+04 Total bacteria 1.OOE+(3 100+C2 1.OOE-- 100+OO Cheese based Cheese based Cheese based Fitting TO (no treat Filing + BC30 TO (no Filing + BC301 treat) (pasteurization 100°C 5) Preparation steps US 2010/021 0000 A1 Aug. 19, 2010 PROBOTC GRAIN-BASED COMPOSITIONS PTA-6086; and GBI-40, ATCC Designation Number PTA 6087; see U.S. Pat. No. 6,849,256 to Farmer). RELATED APPLICATIONS 0008 Optionally, the isolated Bacillus coagulans is in the 0001. This application claims the benefit of U.S. Ser. No. form of a spore. In one aspect, the Bacillus coagulans spores 61/106,116, filed Oct. 16, 2008, the contents of which are activate upon contacting hot liquid. Preferably, the hot liquid incorporated by reference herein in their entirety. is water or milk. Alternatively, the isolated Bacillus coagul lans is in the form of a vegetative cell. In another aspect, the FIELD OF THE INVENTION isolated Bacillus coagulans is in the form of a mixture of Vegetative cells and spores. Preferably, the Bacillus coagul 0002 The present application relates to probiotic grain lans is predominantly in spore form, e.g., about 75%, about based compositions comprising lactic acid-producing bacte 80%, about 85%, about 90%, about 95%, about 99%, or about ria. 100% spores. 0009. The invention also provides compositions compris BACKGROUND OF THE INVENTION ing a dry mix for grain-based compositions comprising a 0003. The gastrointestinal microflora plays a number of grain and an isolated Bacillus coagulans bacterium. Also Vital roles in maintaining gastrointestinal tract function and provided are compositions comprising a dry mix for soup overall physiological health. The growth and metabolism of comprising a dehydrated matter and an isolated Bacillus the many individual bacterial species inhabiting the gas coagulans bacterium. trointestinal tract depend primarily upon the Substrates avail 0010 Also provided are methods of making a grain-based able to them, most of which are derived from the diet. Since composition comprising providing a grain-containing base probiotics do not generally permanently colonize the host, mix and a liquid portion; mixing the grain-containing base they need to be ingested regularly for any health promoting mix and the liquid portion to form a batter or dough; combin properties to persist. ing an isolated Bacillus coagulans bacterium with the batter or dough; and heat processing the batter or dough to cook the SUMMARY OF THE INVENTION grain-based composition. Suitable liquid portions include 0004. The invention is based on the discovery that lactic water and milk. In one aspect, the isolated Bacillus coagulans acid-producing bacteria, particularly Bacillus species, is in the form of a spore. In another aspect, the isolated remain viable and retain their beneficial probiotic properties Bacillus coagulans is in the form of a vegetative cell. In one in food compositions, such as those prepared at high tempera aspect, the isolated Bacillus coagulans comprise between tures (e.g., 80,90, 100, 120, or 150° C.) in boiling water. The about 0.1% to about 50% by weight of the grain-based com invention describes probiotic grain-based compositions. Spe position. Preferably, the isolated Bacillus coagulans com cifically, the invention provides an isolated Bacillus coagul prise between about 1% and about 10% by weight of the lans bacterium in a grain-based composition. grain-based composition. Most preferably, the amount of 0005. The invention provides compositions comprising a Bacillus coagulans bacteria is about 5x10" colony forming cooked or uncooked composition of a grain and an isolated units (CFU) of bacteria per gram of food matrix. Bacillus coagulans bacterium or spore. The grain is pro 0011 Bacillus coagulans bacteria are included in the cessed, e.g., altered from its naturally-occurring state. For grain-based or Soup compositions of this invention. Bacterial example, the grain is husked, crushed, cracked, or ground. species include Bacillus coagulans, e.g., Bacillus coagulans The grain is in the form of flour or a composition made from hammer, preferably Bacillus coagulans hammer Strain further manipulation of a grain-based flour. Exemplary grains Accession No. ATCC 31284, or one or more strains derived include wheat, rice, buckwheat, barley, Kamut, corn and oats. from Bacillus coagulans hammer strainAccession No. ATCC Exemplary cooked compositions include pasta, oatmeal, and 31284 (e.g., ATCC Numbers: GBI-20, ATCC Designation grits. Suitable pastas include egg pasta, spaghetti (solid, thin Number PTA-6085; GBI-30 or BC, ATCC Designation cylinders), macaroni (tubes or hollow cylinders), fusilli (spi Number PTA-6086; and GBI-40, ATCC Designation Number ral-shaped), lasagna (sheets), tagliatelle (flat ribbons), Vermi PTA-6087; see U.S. Pat. No. 6,849.256 to Farmer). celli (thin spaghetti), ravioli (filled pasta), spätzle and gnoc 0012. In one aspect, the isolated Bacillus coagulans is in chi. Other suitable pastas include penne rigate (furrowed the form of a spore. The invention provides for the activation cylinder-shaped pasta), penne lisce (Smooth cylinder-shaped of Bacillus coagulans spores upon heating. Optionally, the pasta), rotini (corkscrew-shaped pasta), and rigatoni (tube isolated Bacillus coagulans is in the form of a vegetative cell. shaped pasta). In another aspect, the isolated Bacillus coagulans is in the 0006. In one aspect, the isolated Bacillus coagulans com form of a mixture of vegetative cells and spores. prise between about 0.01% to about 50% by weight of the 0013 The Bacillus coagulans Hammer strains of the grain-based composition. Optionally, the isolated Bacillus invention are non-pathogenic and generally regarded as safe coagulans comprise between about 0.01% and about 10% by for use in human nutrition (i.e., GRAS classification) by the weight of the grain-based composition. Preferably, the iso U.S. Federal Drug Administration (FDA) and the U.S. lated Bacillus coagulans comprise between about 0.01% and Department of Agriculture (USDA), and by those skilled in about 0.1% by weight of the grain-based composition. the art. Furthermore, the Bacillus coagulans Hammer strains 0007. The invention also provides bacterial species of the invention germinate at or below human body tempera including Bacillus coagulans, e.g., Bacillus coagulans ham ture, rendering them useful as probiotics. Many Bacillus mer, preferably Bacillus coagulans hammer Strain Accession coagulans Strains outside the Hammer group have mostly No. ATCC 31284, or one or more strains derived from Bacil industrial applications, little or no nutritional benefit, and lus coagulans hammer strain Accession No. ATCC 31284 environmental contaminants that have not been evaluated for (e.g., ATCC Numbers: GBI-20, ATCC Designation Number safety. Moreover, many other non-Hammer strains of Bacil PTA-6085; GBI-30 or BC, ATCC Designation Number lus coagulans grow optimally at temperatures that exceed US 2010/021 0000 A1 Aug. 19, 2010 human body temperature and, thus, do not germinate effi endonucleases (e.g., U.S. Pat. No. 5,200,336); amylase (U.S. ciently in the human body. Such strains are less or not suitable Pat. No. 4,980,180); lactase (U.S. Pat. No. 4.323,651); and as probiotics for human consumption. cyclo-malto-dextrin glucano-transferase (U.S. Pat. No. 0014 Cited publications are incorporated herein by refer 5,102,800). B. coagulans has been used to produce lactic acid ence. Both the foregoing general description and the follow (U.S. Pat. No. 5,079,164). A strain of B. coagulans (referred ing detailed description and examples are exemplary and to as L. Sporogenes; Sakaguti & Nakayama (ATCC 31284)) explanatory only and are not restrictive of the invention as has been combined with other lactic acid producing bacteria claimed. and B. natto to produce a fermented food product from BRIEF DESCRIPTION OF THE DRAWINGS steamed soybeans (U.S. Pat. No. 4,110.477). 0022. Bacterial species include Bacillus coagulans, e.g., 0015 FIG. 1 is a bar graph demonstrating the survival of Bacillus coagulans hammer, preferably Bacillus coagulans BC" in gnocchi (potato pasta).
Load more

Recommended publications
  • A Taste of Scotland?
    A TASTE OF SCOTLAND?: REPRESENTING AND CONTESTING SCOTTISHNESS IN EXPRESSIVE CULTURE ABOUT HAGGIS by © Joy Fraser A thesis submitted to the School of Graduate Studies in partial fulfilment of the requirements for the degree of Doctor of Philosophy. Department of Folklore Memorial University of Newfoundland October 2011 St. John's Newfoundland Library and Archives Bibliotheque et 1*1 Canada Archives Canada Published Heritage Direction du Branch Patrimoine de I'edition 395 Wellington Street 395, rue Wellington OttawaONK1A0N4 OttawaONK1A0N4 Canada Canada Your file Votre r6f6rence ISBN: 978-0-494-81991-3 Our file Notre r6ference ISBN: 978-0-494-81991-3 NOTICE: AVIS: The author has granted a non­ L'auteur a accorde une licence non exclusive exclusive license allowing Library and permettant a la Bibliotheque et Archives Archives Canada to reproduce, Canada de reproduire, publier, archiver, publish, archive, preserve, conserve, sauvegarder, conserver, transmettre au public communicate to the public by par telecommunication ou par I'lnternet, preter, telecommunication or on the Internet, distribuer et vendre des theses partout dans le loan, distribute and sell theses monde, a des fins commerciales ou autres, sur worldwide, for commercial or non­ support microforme, papier, electronique et/ou commercial purposes, in microform, autres formats. paper, electronic and/or any other formats. The author retains copyright L'auteur conserve la propriete du droit d'auteur ownership and moral rights in this et des droits moraux qui protege cette these. Ni thesis. Neither the thesis nor la these ni des extraits substantiels de celle-ci substantial extracts from it may be ne doivent etre imprimes ou autrement printed or otherwise reproduced reproduits sans son autorisation.
    [Show full text]
  • Frequency List
    Ranking Frequency List 3501 1) 23903 (4.19%) 27) 3221 (0.564%) 53) 1589 (0.278%) 78) 1054 (0.185%) 103) 694 (0.122%) the is out we some 2) 20303 (3.56%) 28) 3201 (0.561%) 54) 1582 (0.277%) 79) 1046 (0.183%) 104) 689 (0.121%) And as down Nor mother 3) 12989 (2.27%) 29) 3008 (0.527%) 55) 1574 (0.276%) 80) 1019 (0.178%) 105) 685 (0.120%) to him What no here 4) 11511 (2.02%) 30) 2996 (0.525%) 56) 1560 (0.273%) 81) 1014 (0.178%) 106) 679 (0.119%) a will see bonny nae 5) 10028 (1.76%) 31) 2492 (0.436%) 57) 1545 (0.271%) 82) 1009 (0.177%) 107) 665 (0.116%) I Then If father take 6) 9557 (1.67%) 32) 2265 (0.397%) 58) 1509 (0.264%) 83) 989 (0.173%) 108) 662 (0.116%) he at man thy gae 7) 8855 (1.55%) 33) 2234 (0.391%) my with 59) 1482 (0.260%) 84) 984 (0.172%) 109) 660 (0.116%) I’ll never like 8) 6968 (1.22%) 34) 2224 (0.389%) in there 60) 1468 (0.257%) 85) 956 (0.167%) 110) 657 (0.115%) them are from 9) 6746 (1.18%) 35) 2215 (0.388%) green O lady 61) 1439 (0.252%) 86) 937 (0.164%) has men 111) 649 (0.114%) 10) 6260 (1.10%) 36) 2178 (0.381%) She’s her this 62) 1436 (0.251%) 87) 933 (0.163%) fair He’s 112) 646 (0.113%) 11) 6071 (1.06%) 37) 2112 (0.370%) yon that come 63) 1431 (0.251%) 88) 924 (0.162%) were dear 113) 644 (0.113%) 12) 5893 (1.03%) 38) 2092 (0.366%) been me by 64) 1374 (0.241%) 89) 912 (0.160%) now well 114) 623 (0.109%) 13) 5642 (0.988%) 39) 2011 (0.352%) It’s his wi 65) 1330 (0.233%) 90) 884 (0.155%) shall one 115) 622 (0.109%) 14) 5640 (0.988%) 40) 1896 (0.332%) get for all 66) 1326 (0.232%) 91) 869 (0.152%) gold so hand made 15)
    [Show full text]
  • Peas, Lentils, Chickpeas... Pulses: Edible Dry Seeds from Pulse Plants ~ Pulsemeal: Roasted Yellow Pea Flour
    Baking Guide: Enhance the Nutritional Profile of Baked Goods with Pulses as Ingredients USA Dry Pea & Lentil Council Peas, Lentils, Chickpeas... Pulses: edible dry seeds from pulse plants ~ Pulsemeal: roasted yellow pea flour Nutritionally powerful. Dry peas are functional food market expected to grow from ing with natural fiber from whole foods is no among the most powerful of pulses. Their nu- $25 billion to almost $40 billion by 2011. fad. Both the American Heart Association and tritional importance dates back almost 10,000 the American Dietetic Association continue to years BC when the protein and energy in these Practical and naturally wholesome. emphasize the vital role that natural sources of legume seeds were essential to developing civi- Within the last two years, 65% of consumers dietary fiber play in maintaining good health. lizations. Even in these modern times the high report a greater interest in healthy eating, ac- quality protein, natural dietary fiber and ben- cording to market research from Tate and Lyle. Good ‘carbs’ are slow ‘carbs’. Closely eficial starch in dry peas is difficult to match. The nutritional components in pulses such as behind the clamor for fiber, listen for the buzz Today, pea derivatives such as roasted pea flour pea flour can contribute to food product for- about the benefits of low “GI” foods. Pulses (peasemeal), pea flour protein concentrates, mulations that address these growing concerns such as dry peas have a low glycemic index pea fiber and starch isolates have emerged as about digestive and cardiovascular health as (GI), meaning a complex, slowly-digesting functional food ingredients that deliver fresh well as weight control and diabetes.
    [Show full text]
  • The Burnett Banner, St Nicholas House, 68 Station Road, Banchory, AB31 5YJ, SCOTLAND Em Ail: Info@ Leysestate.Co.Uk Fax: 00 44 1330 823749
    TTHHEE BBUURRNNEETTTT BANNER BAN NER Burnett Newsletter Edition No 1 April 2007 (including House of Burnett News) (including House of Burnett News) THE NEW BURNETT BANNER This is the first edition of the new Burnett Banner and I trust that all readers will accept that it is the first attempt. I am grateful to Joyce Burnett Crone for her previous successes with the newsletter and we will endeavour to maintain past standards. However, the content must largely come from our readers and I hope to receive articles, news and photographs of any matters related to the name of Burnett and that the future editions will succeed because of your contributions. If you have any items which you wish to be have included in any future edition, please send them to: The Burnett Banner, St Nicholas House, 68 Station Road, Banchory, AB31 5YJ, SCOTLAND Em ail: info@ leysestate.co.uk Fax: 00 44 1330 823749 Any relevant articles are welcome and if you wish to ask questions which may attract answers from readers of the Banner, please submit them. Although we may need to amend any articles for inclusion in the Banner, please submit all material in the form which you would prefer it to be reproduced. The editor’s decision is final! The website will develop and so we welcome any comment or suggestions for its improvement. James C. A. Burnett of Leys A NEW GENERATION AT CRATHES! Amaryllis Susan Rohays was born November 24th 2006 in Aberdeen and is the first child of Alexander and Vinny Burnett of Leys The editor hopes that he will not be accused of using his prerogative to draw attention to this new member of the family! THE HOUSE OF BURNETT NORTH CAROLINA A NOTE FROM THE SECRETARY SCOTTISH SOCIETY pring is upon us and the Highland Games will be In light of the many Scots in North Carolina and in south- starting soon.
    [Show full text]
  • Constituents of the Food, Systems of Animals
    ON THE RELATION BETWEEN THE CONSTITUENTS OF THE FOOD, AND THE SYSTEMS OF ANIMALS. BY ROBERT DUNDAS THOMSON, M.D., LECTURER ON PRACTICAL CHEMISTRY IN THE UNIVERSITY OF GLASGOW. COMMUNICATED BY SIR B. C. BRODIE, BART. Received May 6th,-Read May 12th, 1846. THE idea which is now entertained by physiologists, that the muscular part of the animal frame is derived from the albu- minous constituent of the food, was clearly pointed out by Beccaria in the year 1742 (Histoire de l'Academie de Bologne, Collect. Acad. xiv. 1): he demonstrated that the flour of wheat contained two characteristic ingredients, which, on distillation or digestion, afford products totally dissimilar to each other. One of these, which he termed the starchy part, resembles in its constitution, vegetable matters, and supplies analogous products. Vegetables, he says, may be recognized by their fermenting and yielding acids, without exhibiting symptoms of putrefaction. The glutinous part of flour, on the contrary, resembles animal matter, the distinguishing feature of which is its tendencv to putrefaction and conversion into a urinous (ammoniacal) liquid. "So strong," he adds, "is the resemblance of gluten to aninial matter, that if we were not aware of its being extracted-from wheat, we should not fail to mistake it for a product of the animal world." To convince ourselves of his thorough identification of gluten and animal muscle, it is only necessary to quote his query, " Is it not true that we are composed of the same substances which serve as our nourishment ?" The same doctrine has been taught Downloaded from jrs.sagepub.com at MCMASTER UNIV LIBRARY on June 10, 2016 328 DR.
    [Show full text]
  • Household Food Consumption and Expenditure: 1969
    MINISTRY OF AGRICULTURE, FISHERIES AND FOOD Household Food Consumption and Expenditure : 1 969 WITH PRELIMINARY ESTIMATES FOR 1970 Annual Report of the National Food Survey Committee r/wT DOCS. -LIBRARY LONDON MINISTRY OF AGRICULTURE, FISHERIES AND FOOD Household Food Consumption and Expenditure: 1969 WITH PRELIMINARY ESTIMATES FOR 1970 Annual Report of the National Food Survey Committee LONDON HER MAJESTY'S STATIONERY OFFICE 1971 SBN 11 240939 3 THE NATIONAL FOOD SURVEY COMMITTEE L. Napolitan, C.B., M.Sc. (Econ.) Ministry of Agriculture, Fisheries and Food, Chairman M. A. Abrams, Ph.D. (Econ.) Director, Survey Research Unit, Social Science Research Council A. H. J. Baines, M.A. Ministry of Agriculture, Fisheries and Food W. T. C. Berry, M.A., M.D., D.T.M. & H. Department of Health and Social Security C. J. Brown, M.A. Professor J. A. C. Brown, M.A. University of Oxford J. A. Heady, M.A., Ph.D. Medical Research Council Dorothy F. Hollingsworth, O.B.E., B.Sc, F.R.I.C, F.I.Biol., F.I.F.S.T., S.R.D. Director, The British Nutrition Foundation Ltd Professor J. H. Kirk, C.B.E., M.A. Wye College, University of London Professor W. J. Thomas, M.Sc. Agricultural Economics Department, University of Manchester Elspeth M. Warwick, M.B., Ch.B., D.P.H. Scottish Home and Health Department Secretaries S. Clayton Ministry of Agriculture, Fisheries and Food J. P. Greaves, M.A., Ph.D., M.I.Biol., A.I.F.S.T. Ministry of Agriculture, Fisheries and Food in Preface The National Food Survey started in 1940 and this annual report is the twentieth to be published on the results which have emerged.
    [Show full text]
  • The Reproductive Sphere. of the Ceases to Be Moved
    73 mechanical irritation; indeed, haemorrhage from the kidney hand, wiped from the interior of the gall-bladder, left in water is, according to Dr. Prout, " perhaps more frequently pro- I during a few days, yielded abundance of crystals possessing duced by an oxalate of lime than by any other form of con-I all the attributes of oxalate of lime. It is thus manifest that cretion."* For this reason, the innermost strata, or those the oxalate of lime in the gall sediments is eliminated from nearest the nucleus, alternate with layers of modified colour- the mucous glands of the mucous membrane of the biliary ing matter of the blood. conduits, and not from the proper cells of the liver. If a combination of albumen with oxalic to The final Dr. in acid, analogous , argument adduced by Schmidt support of that with phosphoric acid, or with lime, be secerned by the the analogy betwixt oxalate and phosphate of lime, in refer- glandular cells of the mucous membrane, the following will ence to the mode of diffusion (double albuminate) through be the result :- At the instant of contact of these two secre- the organism and the seat of secretion, (mucous membrane,) tions, the feeble combination of the oxalate-albuminate is is the constant appearance of the former in the mucous mem- decomposed by the counter-current issuing from the papillas, brane of the impregnated uterus. This phenomenon was first (acidulous hippurate, urate, phosphate of soda, Liebig); oxa- noticed in rabbits by Reichert, about the sixth day after im- late of lime is separated, and incrusts the glandular cells.
    [Show full text]
  • FA0104-Food Fraud Desk Study-Final Report-1May12
    The identification of sources of information concerning food fraud in the UK and elsewhere (Q01R0025) Report to Defra, Food Authenticity Branch March 2013 By: Dr John Dennis (Project lead) and Dr Simon Kelly Page 1 Food fraud in the UK and elsewhere (FA0104) – Final Report Contents About the Authors Author 1 details Dr John Dennis worked for the MAFF Food Science Laboratory, The Central Science laboratory and Fera for 35 years. He was formerly the Head of the Food Science Group and a founder member of the FSA‟s Working Party on Food Authenticity and is currently Chairman of its Methods Sub-Group within Defra. He gained his degree in Biological Science and PhD in Chemical Science at the University of East Anglia. Dr Dennis is a Chartered Fellow of the Royal Society and has been a member of a number of National and European Committees and advisory groups. Author 2 details Dr Simon Kelly is a research leader in stable isotope analysis and food authentication within the Food and Environmental Safety Programme at Fera. He gained his degree in Chemistry from Anglia Polytechnic in 1992 and completed his PhD in the School of Environmental Sciences at the University of East Anglia in 2002, where he now holds an honorary lectureship. Dr Kelly is a Chartered member of the Royal Society of Chemistry and member of the Editorial Board of the journal „Food Chemistry‟. He has acted as a consultant to the joint Food and Agriculture Organisation/International Atomic Energy Agency‟s Division of Nuclear Techniques in Food and Agriculture.
    [Show full text]
  • The American Cattle Doctor : a Complete Work on All the Diseases
    ®l|P i. M. Hill iCibrarn Nortli (Earolina ^tnU llnitJFraitg SF961 1)2 This book was presented by DAVID ilALLlmN iSfff/if THIS BOOK IS DUE ON THE DATE INDICATED BELOW AND IS SUB- JECT TO AN OVERDUE FINE AS POSTED AT THE CIRCULATION DESK. m I 3 2001 ^0 1 Q w^ ^6^ 7 19R0 ,0f\ APR -' 4 m ^2 5 1954 lOOM/1-77 ^,/5^, ^-^--^-^.^-'e o"t'7 THE AMERICAN CATTLE DOCTOE: A COMPLETE WORK ON ALL THE DISEASES OF CATTLE, SHEEP, AND SWINE, INCLUDING EVERY DISEASE PECULIAR TO AMERICA, AND EMBRACING /LL THE LATEST INFORMATION ON THE CATTLE PLAGUE AND TRICHINA. CONTAINING ALSO A GUIDE TO SYMPTOMS, A TABLE OF WEIGHTS AND MEASURES, AND A LIST OF VALUABLE MEDICINES. GEO. H. DADD, V. S., Twenty-five Years a Leading Veterinary Surgeon in England and the United State*, and Author of the ''American Horse Book." NEW YORK: ORANQK JUDD CONIPANY, 751 BROADWAY. 1891 Entered accorJing to Act of Coiigress, in the year 1869, by R. W. CARROLL & CO., In the Clerk's Office of the District Court of the United States for the Southern District of Ohio. PREFACE AMERICANS rank high in the estimation of the scientifio world for their genins and industry in the great work ot intellectual, moral, and scientific improvements. See what has occurred in the arts of printing, electrotyping, etc. The eloquence of the great literary magicians of the New World, the honored graduates of free institutions and free schools, no sooner falls from their lips than the phonographist transfers it to paper, the nimble ; " fingers of the compositor puts it into " form " next the " battery deposits on the face of the type a more durable coating of copper, and " Hoe's press " sends off " impressions " with almost magical rapidity.
    [Show full text]
  • Ousehold Food Consumption and Expenditure: 1968
    ousehold Food Consumption and Expenditure: 1968 Annual Re \vd\ Foo MINISTRY OF AGRICULTURE, FISHERIES AND FOOD Household Food Consumption and Expenditure: 1968 WITH A SUPPLEMENT GIVING PRELIMINARY ESTIMATES FOR 1969 Annual Report of the National Food Survey Committee LONDON HER MAJESTY'S STATIONERY OFFICE 1970 ssm I irpadv SBN 11 240938 5 THE NATIONAL FOOD SURVEY COMMITTEE L. Napolitan, C.B., M.Sc. (Econ.) Ministry of Agriculture, Fisheries and Food, Chairman M. A. Abrams, Ph.D. (Econ.) Director, Survey Research Unit, Social Science Research Council A. H. J. Baines, M.A. Ministry of Agriculture, Fisheries and Food W. T. C. Berry, M.A., M.D., D.T.M. & H. Department of Health and Social Security C. J. Brown, M.A. Professor J. A. C. Brown, M.A. Department of Economics, University of Bristol J. A. Heady, M.A., Ph.D. Medical Research Council Miss D. F. Hollingsworth, O.B.E., B.Sc, F.R.I.C., F.I.Biol., F.I.F.S.T. Ministry of Agriculture, Fisheries and Food Elspeth M. Warwick, M.B., Ch.B., D.P.H. Scottish Home and Health Department Professor J. H. Kirk, C.B.E., M.A. Wye College, University of London Professor W. J. Thomas, M.Sc. Agricultural Economics Department, University of Manchester Secretaries S. Clayton Ministry of Agriculture, Fisheries and Food J. P. Greaves, M.A., Ph.D., M.I.Biol., A.I.F.S.T. Ministry of Agriculture, Fisheries and Food iii Preface The National Food Survey has now been in existence for thirty years. Through out that period it has been an unrivalled source of information on household food expenditure and consumption as recorded by many thousands of house wives.
    [Show full text]
  • HOSPITAL DIETETICS Chairman, Professor D
    PROCEEDINGS OF THE NUTRITION SOCIETY VOL. 5, No. 3 1947 THIRTY-FOURTHSCIENTIFIC MEETING-SIXTEENTH SCOTTISH MEETING THE ROYALINFIRMARY, EDINBURGH, MAY 25~~,1946 HOSPITAL DIETETICS Chairman, Professor D. MURRAY LYON Professor D. Murray Lyon (Clinical Medicine Department, Royal Infirmary, Edinburgh): The subject we have today is one of the greatest interest to those concerned with the running of hospitals. Diets have been of importance in medicine since the time of Hippocrates and there have been fashions from time to time, but now we hope that the subject of dietetics is on EL reasonably scientific basis. Modern hospitals are a relatively recent institution. The Edinburgh Royal Infirmary started in a couple of rooms with half a dozen beds in 1729. The work gradually expanded, and was transferred to a house where by 1739 there were 34 beds. A Royal Charter was granted in 1736, and from that time there has been a gradual advance until we have the Royal Infirmary in its present state. Some time ago we found three old hospital dietaries, and I should like to draw your attention to the first of these, dated 1742. The hospital dietary is given in detail. Breakfast remains unchanged from day to day; there are three dinners for the week. The energy values have been added. Breakfast. For each patient 4 oz. meal and 3 gills milk for pottage (786 Cal.) or a bap (morning roll) weighing 6 02. and 1 mutchkin (15 02.) milk (890 Cal.). Dinner. For each patient 1 oz. rice and a mutchkin and a half of milk (728 Cal.).
    [Show full text]
  • Highland Wholefoods Workers Co-Operative Ltd
    Pricelist facebook.com/highlandwholefoods @highlandwholefd Highland Wholefoods Workers Co-operative Ltd. Unit 6, 13 Harbour Road, Inverness IV1 1SY Tel: 01463 712393 Fax: 01463 715586 Email: [email protected] Website: www.highlandwholefoods.co.uk WELCOME to Highland Wholefoods Spring pricelist. We hope you enjoy trading with us, whether you visit our showroom in Inverness or place orders via phone, email or fax. Orders can be delivered to your door or collected from our Inverness warehouse. Delivery is currently free to mainland and Skye destinations for ex-VAT invoice values over £200; if your order value is under £200 there is a £7.50 charge to- wards the cost of carriage. Delivery to most areas is within 1–2 days. Please call the sales office for delivery information for areas out with the mainland and Skye. Thank you for trading with Highland Wholefoods—your local workers co-operative, serving the area since 1989! The Highland Wholefoods Team Contents Highland Wholefoods Terms of Trade 3 Pricing Notes 3 Muesli and Mix Products Contents 4 Note re Allergens and Commodities 4 MAIN PRICELIST 5 BABYFOOD ............................................................ 5 BABYCARE PRODUCTS ........................................ 5 NANS PITTAS POPADOMS ................................. 53 BEANS & PULSES DRIED ..................................... 5 NATURAL REMIDIES .......................................... 53 SUPERFOODS ........................................................ 7 NUTS ...................................................................
    [Show full text]