Latest Press Release from Consensus Action on Salt and Health
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
1.5. Raman Spectroscopy
Open Research Online The Open University’s repository of research publications and other research outputs Characteristic Raman Bands of Amino Acids and Halophiles as Biomarkers in Planetary Exploration Thesis How to cite: Rolfe, Samantha (2017). Characteristic Raman Bands of Amino Acids and Halophiles as Biomarkers in Planetary Exploration. PhD thesis The Open University. For guidance on citations see FAQs. c 2016 The Author https://creativecommons.org/licenses/by-nc-nd/4.0/ Version: Version of Record Link(s) to article on publisher’s website: http://dx.doi.org/doi:10.21954/ou.ro.0000c66a Copyright and Moral Rights for the articles on this site are retained by the individual authors and/or other copyright owners. For more information on Open Research Online’s data policy on reuse of materials please consult the policies page. oro.open.ac.uk Characteristic Raman Bands of Amino Acids and Halophiles as Biomarkers in Planetary Exploration Samantha Melanie Rolfe MPhys (Hons), University of Leicester, 2010 September 2016 The Open University School of Physical Sciences A THESIS SUBMITTED TO THE OPEN UNIVERSITY IN THE SUBJECT OF PLANETARY SCIENCES FOR THE DEGREE OF DOCTOR OF PHILOSOPHY Acknowledgements To my parents, Mark and Melanie, and my brother, Alex, who have always supported and encouraged me to follow my dreams and overcome all and any obstacles to achieve them. To my grandparents, Anthony and Margery Wilson, Aubrey and Val Rolfe and Marjorie and Russell Whitmore, this work is dedicated to you. To Chris, my rock, without you I absolutely would not have been able to get through this process. -
Insights on Cadmium Removal by Bioremediation: the Case of Haloarchaea
Review Insights on Cadmium Removal by Bioremediation: The Case of Haloarchaea Mónica Vera-Bernal 1 and Rosa María Martínez-Espinosa 1,2,* 1 Biochemistry and Molecular Biology Division, Agrochemistry and Biochemistry Department, Faculty of Sciences, University of Alicante, Ap. 99, E-03080 Alicante, Spain; [email protected] 2 Multidisciplinary Institute for Environmental Studies “Ramón Margalef”, University of Alicante, Ap. 99, E-03080 Alicante, Spain * Correspondence: [email protected]; Tel.: +34-965903400 (ext. 1258; 8841) Abstract: Although heavy metals are naturally found in the environment as components of the earth’s crust, environmental pollution by these toxic elements has increased since the industrial revolution. Some of them can be considered essential, since they play regulatory roles in different biological processes; but the role of other heavy metals in living tissues is not clear, and once ingested they can accumulate in the organism for long periods of time causing adverse health effects. To mitigate this problem, different methods have been used to remove heavy metals from water and soil, such as chelation-based processes. However, techniques like bioremediation are leaving these conventional methodologies in the background for being more effective and eco-friendlier. Recently, different research lines have been promoted, in which several organisms have been used for bioremediation approaches. Within this context, the extremophilic microorganisms represent one of the best tools for the treatment of contaminated sites due to the biochemical and molecular properties they show. Furthermore, since it is estimated that 5% of industrial effluents are saline and hypersaline, halophilic microorganisms have been suggested as good candidates for bioremediation Citation: Vera-Bernal, M.; and treatment of this kind of samples. -
LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6 -
Report on the Composition of Prevalent Salt Varieties
Federal Department of Home Affairs FDHA Federal Food Safety and Veterinary Office FSVO Nutrition Esther Infanger, Max Haldimann, Mai 2016 Report on the composition of prevalent salt varieties 071.1/2013/16500 \ COO.2101.102.7.405668 \ 000.00.61 Contents Summary ................................................................................................................................................. 3 Zusammenfassung .................................................................................................................................. 4 Synthèse .................................................................................................................................................. 5 Sintesi .................................................................................................................................................... 6 1 Introduction ................................................................................................................................. 7 2 Starting point............................................................................................................................... 7 3 Methods ...................................................................................................................................... 8 4 Results ........................................................................................................................................ 9 5 Discussion ............................................................................................................................... -
Life at Low Water Activity
Published online 12 July 2004 Life at low water activity W. D. Grant Department of Infection, Immunity and Inflammation, University of Leicester, Maurice Shock Building, University Road, Leicester LE1 9HN, UK ([email protected]) Two major types of environment provide habitats for the most xerophilic organisms known: foods pre- served by some form of dehydration or enhanced sugar levels, and hypersaline sites where water availability is limited by a high concentration of salts (usually NaCl). These environments are essentially microbial habitats, with high-sugar foods being dominated by xerophilic (sometimes called osmophilic) filamentous fungi and yeasts, some of which are capable of growth at a water activity (aw) of 0.61, the lowest aw value for growth recorded to date. By contrast, high-salt environments are almost exclusively populated by prokaryotes, notably the haloarchaea, capable of growing in saturated NaCl (aw 0.75). Different strategies are employed for combating the osmotic stress imposed by high levels of solutes in the environment. Eukaryotes and most prokaryotes synthesize or accumulate organic so-called ‘compatible solutes’ (osmolytes) that have counterbalancing osmotic potential. A restricted range of bacteria and the haloar- chaea counterbalance osmotic stress imposed by NaCl by accumulating equivalent amounts of KCl. Haloarchaea become entrapped and survive for long periods inside halite (NaCl) crystals. They are also found in ancient subterranean halite (NaCl) deposits, leading to speculation about survival over geological time periods. Keywords: xerophiles; halophiles; haloarchaea; hypersaline lakes; osmoadaptation; microbial longevity 1. INTRODUCTION aw = P/P0 = n1/n1 ϩ n2, There are two major types of environment in which water where n is moles of solvent (water); n is moles of solute; availability can become limiting for an organism. -
Epicurean Product Guide 2016 V6.Xlsx
Epicurean Product Listing 2016 800.934.6495 173 Thorn Hill Rd Warrendale, PA 15086 ** For the most up to date listing, please visit our website ** version 6, 9/27/16 EPICUREAN PRODUCT LISTING Condiments.........................................3 Miscellaneous......................................8 Oils & Vinegars................................1210 Syrups.............................................1513 Spices.............................................1715 Dried Mushrooms............................2321 Dried Fruits & Nuts..........................2422 Breads and Crackers.......................2724 Meats & Seafood.............................3027 Pasta Sauces and Noodles.............3330 Desserts..........................................3633 Chocolate........................................4037 Grains & Legumes...........................4340 Cheese, Dairy, & Eggs....................4542 Bar & Bakery.......................................47 Baking & Pastry...................................50 Appetizers...........................................61 CONDIMENTS Prod # Description Packaging UoM Special Order 06206 BASE BEEF NO MSG 4/5 LB CS 06207 BASE BEEF NO MSG 5 LB EA 06176 BASE BEEF NO MSG MINORS 12/1 LB CS X 06179 BASE CHICKEN NO MSG 1 LB EA 06201 BASE CHICKEN NO MSG 5 LB EA 06178 BASE CHICKEN NO MSG MINORS 12/1 LB CS 06200 BASE CHICKEN NO MSG MINORS 4/5 LB CS 06180 BASE CLAM NO MSG MINORS 6/1 LB CS 06181 BASE CLAM NO MSG MINORS 1# EA 06198 BASE CRAB NO MSG MINORS 6/1 LB CS 06199 BASE CRAB NO MSG MINORS 1# EA 06187 BASE ESPAGNOLE SAUCE -
PHOENIX Chefswarehouse.Com BAKING and PASTRY TORTILLAS/WRAPS
PRODUCT CATALOG PHOENIX chefswarehouse.com BAKING AND PASTRY TORTILLAS/WRAPS......................8 BEVERAGES, HAVARTI.......................................19 CONDIMENTS BAKING MIXES ............................4 WRAPPERS..................................8 COFFEE AND TEA JACK CHEESE .............................19 AND JAMS BROWNIES ..................................10 MASCARPONE ...........................19 BAKING SUPPLIES .......................4 BAR MIXERS ................................15 CHUTNEY ....................................24 CAKES ASSORTED ......................10 MISCELLANEOUS........................19 COLORANTS ...............................4 CORDIAL ....................................15 GLAZES AND DEMI-GLAZES .......24 TARTS ...........................................10 MOUNTAIN STYLE........................19 CROISSANTS ...............................4 JUICE ...........................................15 KETCHUP .....................................24 COULIS........................................10 MOZZARELLA..............................20 DÉCOR ........................................4 MISCELLANEOUS BEVERAGE ....15 MAYO ..........................................24 PUREE..........................................10 MUENSTER...................................20 EXTRACTS ....................................4 NECTAR .......................................15 MUSTARD ....................................24 ZEST..............................................10 PARMESAN .................................20 FILLING ........................................4 -
Report on the Composition of Prevalent Salt Varieties
Federal Department of Home Affairs FDHA Federal Food Safety and Veterinary Office FSVO Nutrition Esther Infanger, Max Haldimann, Mai 2016 Report on the composition of prevalent salt varieties 071.1/2013/16500 \ COO.2101.102.7.405668 \ 000.00.61 Contents Summary ................................................................................................................................................. 3 Zusammenfassung .................................................................................................................................. 4 Synthèse .................................................................................................................................................. 5 Sintesi .................................................................................................................................................... 6 1 Introduction ................................................................................................................................. 7 2 Starting point............................................................................................................................... 7 3 Methods ...................................................................................................................................... 8 4 Results ........................................................................................................................................ 9 5 Discussion ............................................................................................................................... -
Cdcigpseldeguerandefleurde
APROSELA « Sel de Guérande » / « Fleur de sel de Guérande » 06/10/2010 – V5 Page 1/28 Indication G éographique Protégée - SEL DE GUERANDE – / - FLEUR DE SEL DE GUERANDE - Groupement demandeur Le Président du Conseil d’Administration A P R O S E L A Grégory PITART «Association pour la PRO motion du SEL Artisanal» 65, rue du Maréchal Juin 44420 LA TURBALLE Téléphone : 02 40 60 64 38 APROSELA « Sel de Guérande » / « Fleur de sel de Guérande » 06/10/2010 – V5 Page 2/28 S O M M A I R E I – LE GROUPEMENT DEMANDEUR 03 II – LE NOM DU PRODUIT 03 III – LE TYPE DE PRODUIT 03 IV – LA DESCRIPTION DU PRODUIT 03 IV.1 - Sel de Guérande 04 IV.2 - Fleur de sel de Guérande 04 IV.3 - Principales caractéristiques 04 V – LA DELIMITATION DE L’AIRE GEOGRAPHIQUE 05 V.1 - Délimitation de l’aire géographique de l’IGP 05 V.2 - Raisons du choix de l’aire géographique définie 07 VI – LES ELEMENTS PROUVANT QUE LE PRODUIT EST ORIGINAIRE DE L’AIRE DELIMITEE 08 VI.1 - Tableau de synthèse de la traçabilité 08 VI.2 - Schéma de traçabilité 09 VI.3 - Commentaires 10 VII - LA DESCRIPTION DE LA METHODE D’OBTENTION 12 VII.1 - Schéma de vie 12 VII.2 - Description du marais et fonctionnement d’une saline 14 VII.3 - La récolte du sel 16 VII.4 - Du stockage au conditionnement du sel et de la fleur de sel de Guérande 17 VIII – LES ELEMENTS JUSTIFIANT LE LIEN AVEC L’ORIGINE 18 VIII.1 – Spécificité de l’aire 18 VIII.2 – Spécificité des produits 20 VIII.3 – Lien causal 22 IX – REFERENCES CONCERNANT L’ORGANISME DE CONTRÔLE 24 X – REGLES DE L’ETIQUETAGE DU PRODUIT 24 XI - LES EXIGENCES -
Determination of Hydrolytic Enzyme Capabilities of Halophilic Archaea Isolated from Hides and Skins and Their Phenotypic and Phylogenetic Identification by S
33 DETERMinATION OF HYDROLYTic ENZYME CAPABILITIES OF HALOPHILIC ARCHAEA ISOLATED FROM HIDES AND SKins AND THEIR PHENOTYpic AND PHYLOGENETic IDENTIFicATION by S. T. B LG School of Health, Canakkale Onsekiz Mart University, Terzioglu Campus Canakkale, Turkey, 17100. and B. MER ÇL YaPiCi Biology Department, Faculty of Arts and Science, Canakkale ONSEKIZ MART UNIVERSITY, TERZIOGLU CAMPUS, Canakkale, Turkey, 17100. and İsmail Karaboz Basic and Industrial Microbiology Section, Biology Department, Faculty of Science, Ege University, Bornova, İzmi r, Turkey, 35100. ABSTRACT INTRODUCTION This research aims to isolate extremely halophilic archaea The main constituent of the raw hide is protein, mainly from salted hides, to determine the capacities of their collagen (33% w/w), and remainder is moisture and fat. During hydrolytic enzymes, and to identify them by using phenotypic storage of raw hide, collagen’s excessive proteolysis by and molecular methods. Domestic and imported salted hide lysosomal autolysis or proteolytic bacterial enzymes can lead and skin samples obtained from eight different sources were to the disintegration of the structure of collagen fibers.1 used as the research material. 186 extremely halophilic Biodeterioration is among the major causes of impairment of microorganisms were isolated from salted raw hides and aesthetic, functional and other properties of leather and other skins. Some biochemical, antibiotic sensitivity, pH, NaCl, biopolymers or organic materials and the products made from temperature tolerance and quantitative and qualitative them. Due to the fact that prevention of biological degradation hydrolytic enzyme tests were performed on these isolates. In is very important in conservation and processing of leather, our study, taking into account the phenotypic findings of the great effort is being made for decontamination of these research, 34 of 186 isolates were selected. -
Exotic Salts
Guide #1 - Exotic Salts Exotic Salts typically refer to naturally occurring mineral salts or Himalayan Pink Mineral Salt salts collected from bodies of water through evaporation. The Himalayan It’s one of the purest salts available on earth. Mined from deep in the Pink Salt is an example of mineral salt, while Fleur de Sel is an example Himalayan Mountains, this salt crystallized more than 200 million years of evaporated salt. Mineral salts are actually a type of sedimentary rock, ago and remains protected from modern-day pollution. It contains more than 84 trace minerals with none of the additives or aluminum com- and are mined. They often have high mineral content, and a unique set pounds found in refined salts. Uses: Grilling or roasting meat, fish or of flavors. Salts collected from bodies of water are done so through the chicken, and the coarse grain size can be used with a salt grinder. evaporation of rivers, oceans, ponds, etc. The flavor, texture, color, etc. of these salts will differ depending on the water type, the region where the Hawaiian Black Sea Salt water is collected, the time of year, and the evaporation process used. Characterized by a stunning black color and silky texture. Solar evapo- rated Pacific sea salt is combined with activated charcoal. The charcoal Alaea Hawaiian Sea Salt compliments the natural salt flavor and adds numerous health benefits. Harvested reddish Hawaiian clay enriches the salt with Iron Oxide. Savor Uses: Finishing, salads, meats, and seafood. a unique and pleasant flavor while roasting or grilling meats. It is the traditional and authentic seasoning for native Hawaiian dishes such as Kala Namak Indian Black Mineral Salt Kailua Pig, Hawaiian Jerky and Poke. -
Microbial Diversity of Culinary Salts by Galen Muske and Bonnie Baxter, Ph.D
Microbial Diversity of Culinary Salts By Galen Muske and Bonnie Baxter, Ph.D. Abstract Methods Results and Conclusion Extremophiles are exceptional microorganisms that live on this planet in extraordinarily harsh environments. One such extremophiles are Halophiles, salt-loving microorganisms that can survive in extreme salinity levels, and have been to found to survive inside salt crystals. We were curious is about the potential diversity of halophiles surviving in salts harvested from around the Figure 3: A mixed culture plate from primary cultures. A world. For this experiment various culinary salts were suspended in a 23 % NaCl growth media typical petri dish of the various species of halophilic microorganisms that grew from the original growth media. broth and allowed to grow for 4 weeks. Afterwards, the individual strains were isolated on 23 % These colonies were isolated and were grown separately in NaCl growth media agar plates. The colonies observed were visually diverse in color and margins. media broth before DNA isolation. Individual colonies were grown in broth and DNA was extracted. PCR and sequencing were http://www.stylepinner.com/quadrant-technique-streak- plate/cXVhZHJhbnQtdGVjaG5pcXVlLXN0cmVhay1wbGF0Z utilized to compare the 16S rRNA gene in each species of bacteria or archaea. We will present Q/ Isolation: Individual Colonies (isolated species) were chosen from Cultures were then plated onto data on the microbial diversity of the salts that did have media cultures. These salts come from 1) the plates and inoculated in 23% 23 % MGM agar plates. They MGM broth. They were incubated at salt pearls from Lake Assal Djibouti, Africa; 2 Fleur De Sel Gris Sea Salt from France, Europe; 3) were incubated at 37degrees C 37degrees C for 2 weeks sea salt from Bali, Indonesia; and 4) salt collected from the lake bed of Great Salt Lake, Utah.