The Six Importants Of Stutrients In Animal Health
The six vital classes of nutrients that are fundamental to animal health include: Carbohydrates– This
nutrient has several important functions to an animal's health. The most important function of
Carbohydrates is to provide adequate energy to the animal. They are also classed into 3 different
types; these types include polysaccharides (which are starches and cellulose), Disaccharides (which
are paired monosaccharides), and Monosaccharides (Which are simple sugars). This is the body's
main source of fuel which is needed for physical activity, brain development and operation of the
organs. Protein– Proteins are very large molecules that have hundreds of small units of amino acid
these acids join together to make the walls of protein; these acids make up many forms of protein.
Once the animal has digested something such as their meals the walls of protein will begin to break
down and then the cycle of creating protein is repeated. This nutrient is vital in an animal's body as
it has very important roles and responsibilities. The first of these functions repairing muscles and
other body tissues forming new skin cells. which is needed for the animal to grow fur and for the
body to develop. Protein regulates enzymes and other hormones and finally, plays a huge role in the
production of energy in an animal. Fats – Fats are made up of triglycerides and cholesterol. In each
tissue in an animal, cholesterol can be found whereas, triglycerides have a glycerol backbone with
the fatty acids attached. All of the different forms of fat are determined by the different
combinations of fatty acids attached. As the word is known in most cases a lot of fat is not good
however these fats can be synthesized in the body. However, there are vital fatty acids that are
needed in an animal's body. Fats contain two and half times the amount of energy that protein and
carbohydrates supply therefore is a major energy source for the animals. As well as that fat also
carries the fat–soluble vitamins (A,D,E & K) and finally fats increase the dietary palatability.
Vitamins – There are two types of viyamins that are needed in an animals body to operate the
essential bodily functions. Fat–soluble vitamins require fat in order to
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Global Obesity Is Becoming An Alarming Problem Within The...
Introduction The rising global obesity is becoming an alarming problem within the 21st century.
Adult obesity has increased 10% over the past twenty years with 62% of the English population
deemed to be over weight (HSCIC, 2015). In the same report, HSCIC stated hospital admissions
with a primary diagnosis of obesity were 5 times higher today than over the previous 10 years
displaying the impact the prevalence of obesity and its associated comorbidities is having, putting
growing pressure on the health care system (Malik, Willett, & Hu, 2013). In order to maintain a
stable body weight, energy intake and energy expenditure needs to be carefully balanced, ensuring
adequate energy is available with little excess energy to be stored (Clayton, Stensel, Watson, &
James, 2014). The mismanagement of this balance and is something that needs to be addressed to
begin rectifying the global obesity problem. Interventional strategies need to be implemented to
actively reduce the energy intake of obese individuals to help mitigate the health effects of a high
BMI (Finucane et al., 2011). An estimated quarter of our daily energy intake comes from snacking
however it remains an area in need of research due to largely inconclusive data (Keast, Nicklas, &
O'Neil, 2010; Miller, Benelam, Stanner, &Buttriss, 2013). Research proposing that snacking
frequency among obese populations is higher (Bertéus, Torgerson, Sjöström, & Lindroos, 2005), is
directly opposed by research that concluded snackers

Food Palatability And The Reward Value Of Nutrients
Abstract: It was originally thought that both the palatability and the reward value of nutrients are
processed in the same brain region. However, a study conducted by Wassum et al. (2009) provides
evidence that this is not the case. They found that the nucleus accumbens and the ventral pallidum
are responsible for processing food palatability while the basolateral amygdala is involved in
assigning incentive value of food rewards. Furthermore, these processes are interrupted when
naloxone is administered into their associated regions. This research is significant because it could
provide insight into why subjects continue to engage in certain behaviors despite them no longer
being "palatable" or enjoyable, such as in drug addiction, and could provide the basis for more
effective treatments of addiction.
Introduction: Food palatability refers to an organism 's subjective experience of food and can be
either positive or aversive. As a result, this is generally associated with reward "liking". The reward
value attributed to obtaining different foods plays a role in determining an organism 's actions, and is
thus referred to as reward "wanting". These "liking" and "wanting" pathways were previously
thought to be processed by similar, linked, neural structures including the nucleus accumbens and
ventral pallidum and were thought to go hand in hand (Smith & Berridge, 2007). However, many
researchers now suggests otherwise. Studies still indicate that the nucleus accumbens shell

Loratadine Hcl (LOR)
Introduction
Loratadine HCl (LOR) , which is chemically designated as ethyl 4 (8–chloro 5,6 dihydro,11H–
benzo[5,6] cyclohepta[1,2 b]pyridin– 11– ylidene) –1– piperidinecarboxylate Hydrochloride is a
tricyclic, piperidine derivative of antihistamines [1,2]. It is a second generation antihistamines, so it
has non–sedating properties. Loratadine are newer drugs that are much more selective for peripheral
H1 receptors as opposed to the central nervous system H1 receptors and cholinergic receptors. H1
antihistamines are applied in the treatment of allergies, they prevent symptoms such as itching,
congestion, rhinorrhoea, tearing and sneezing. This selectivity significantly reduces the occurrence
of adverse drug reactions, such as sedation, while ... Show more content on Helpwriting.net ...
CDs with their ability to form molecular inclusion complexes with drug substances, will affect many
of the physicochemical properties of the drugs without affecting their vital pharmacological
properties [6,7]. Due to the availability, cost and cavity dimensions the parent β–cyclodextrin (βCD)
is the most extensively used [11,12]. Complexation efficiency can be improved by the addition of
small amounts of a hydrophilic polymer to drug–CD complexes. Formation of ternary complexes
between the drug, cyclodextrin and a third component of an aqueous complexation medium can
increase the solubility, bioavailability, palatability and stability constants of drug–CD complexes
[4,10,11]. Loratadine needs enhancement of solubility and dissolution rate to improve its oral
bioavailability and therapeutic efficacy through formation of an inclusion complex with βCD and
with and without hydrophilic polymer. In the present work the synergistic effect of hydrophilic
polymer–polyvinyl pyrrolidone (PVP) on the complexation of loratadine HCl with βCD was

Cohort Studies Essay
Prospective cohort studies (Newby et al., 2004; Ludwig et al., 2001; Berkey et al., 2004; Mrdjenovic
and Levitsky, 2003; Schulze et. al., 2004; Phillips et. al., 2004) were also included in the DGAC
Report to answer the first sub question. Berkey et al.'s (2004) research was financially supported in
part by Kellogg's and Phillips et. al.'s (2004) study was funded in part by Mars, Inc. Newby et al.
(2004) found there was no association found between SSB consumption and changes in weight or
body mass index; however, the study results are limited due to the low intakes of soda and fruit
drinks in the sample. Ludwig et al.'s (2001) study found intake of SSBs is associated with obesity in
children. Berkey et al. (2004) also found consumption of ... Show more content on Helpwriting.net
...
Of these studies, half were financially supported by industries with potential conflicts of interest
(Bolton–Smith and Woodward, 1994; Forshee and Storey, 2001; Gibson, 1997; Nicklas et al., 2003).
Bolton–Smith and Woodward's (1994) study was funded in part by the Sugar Bureau and concluded
reducing dietary fat consumption is likely to be beneficial for those that are overweight but
recommendations to reducing sugar intake should be regarded with caution. Forshee and Storey's
(2001) research was supported by a grant from the Sugar Association. This study found associations
between sugar intake and micronutrients were always small and, therefore, the authors explicitly
state nutritionists and policy advisors should focus on the quality of the total diet instead of focusing
on added sugars as a unique detriment to the overall diet quality of Americans (Forshee and Storey,
2001). Gibson's (1997) study received financial support by the Sugar Bureau. Gibson's (1997) study
found increasing non–milk extrinsic sugars concentration were associated with a decrease in
micronutrient intakes (besides vitamin C), but the effects of non–milk extrinsic sugars on
micronutrient intakes seemed to be of minor significance. Nicklas et al.'s (2003) study received
financial

Old Dog Food
Dog Food for the Older Dog
What changes do you need to make to your dog feeding regime as your dog gets older?
The changes you make to your dog feeding regime, and when you make them will vary depending
on the age of your dog, and the breed of your dog.
It is considered that the larger and giant breeds of dog age earlier than the smaller and toy breeds of
dog.
Your objective in managing the nutrition of the older dog is to enhance his quality of life, delay
further ageing changes, and to extend his life whilst maintaining his optimal weight.
You are also trying to slow down the onset of disease and improve immune function.
Older dogs will generally be less active than younger dogs so as a rule will require a less energy
dense dog food, unless ... Show more content on Helpwriting.net ...
In the old dog obesity can be a bigger problem than in the young dog as there may also be
concurrent arthritis and organ problems which will be made worse.
A keen eye is needed to assess the energy needs of your dog as it ages, so be aware and switch
brands if your dog's weight shows marked changes as it ages.
For the older dog a good quality animal protein based on meat, fish eggs, milk or cheese is better
than cereal protein.
A balance needs to be struck between providing too much protein which may be a problem for dogs
with renal failure (a common problem in older dogs), and providing too little.
As ageing dogs tend to have less muscle and bone they will have less of a tissue protein reserve and
need a certain level of protein in their diet to avoid a negative nitrogen balance.
Your veterinarian is the best person to monitor your ageing dog's renal function and advise the
appropriate level of protein in his diet.
When your dog's protein intake is low due to inappetance, this can be increased by heating the food
to increase palatability and release more aromas, and by feeding smaller more frequent meals and by
supplementing with

Analysis Of The Incentive-Sallience Hypothesis
The incentive–salience hypothesis separates reward processing into the distinct compo– nents of
'liking', 'wanting' and learning (Berridge & Robinson, 1998; Berridge, 2007), of 18 which DA only
mediates the 'wanting' component. According to the incentive–salience hypothesis, DA signaling
serves to attribute incentive salience to reward–related stimuli that make them, and the primary
reward they are associated with, become motiva– tionally 'wanted'. It occurs as temporary peaks of
'wanting' lasting several seconds or minutes that are triggered by encountering reward predicting
cues. Incentive–salience encodes the value attributed to a certain reward in a specific moment and
incorporates two factors including the previously learned associations about the conditioned stimuli,
but also the current physiological and neurobiological state, which allows for dynamic reward–
related behavior (Berridge, 2012). Berridge stresses (2007) that incentive salience is not 'liking' and
it is also not learning. Even though learning is necessary to guide 'wanting' onto specific and ap–
propriate targets, it does not suffice to motivate behavior, because the reward and its related cues
need to be wanted. Incentive salience "is a separate form of value added to neural representations of
learned signals that predict hedonic rewards ... Show more content on Helpwriting.net ...
Robinson and Berridge postulate that repeated exposure to drugs of abuse, persistently changes the
brain circuits involved in attributing incentive salience. In accordance with that theory are several
studies that have demonstrated that exposure to certain drugs such as cocaine enhances the
motivation to seek or self–administer these drugs in the future (Horger, Shelton & Schenk, 1990;
Deroche, LeMoal & Piazza, 1999). For a detailed discussion of this theory please refer to Robinson
and Berridge (1993;

Essay on The Effect of Herbivory on Plants
Intense grazing by herbivores can drastically affect the amount of seaweed present. Having
secondary metabolites can be used as a defence mechanism. Many different genres of algae were
studied, having many different types of chemical compounds found on many different parts of the
world. Most studies harvested and purified samples then exposed these samples to different
herbivores. The herbivores varied in size from large fish to smaller organisms such as amphipods.
Aspects such as survivorship, behaviour and chemical composition were analyzed. All the studies
have shown that there was an avoidance and low survivorship when herbivores were feed these
samples. There also seems to be variation in chemical composition and palatability ... Show more
content on Helpwriting.net ...
It is now known that Secondary metabolites are used commonly in a defence against herbivores,
pathogens, fouling as well as giving competitive advantages and act as a gamete attractant. (Hay
1996) This is how plants and more specifically, seaweeds minimize the damage done by herbivores.
Studies involving secondary metabolites have been recognized extensively in terrestrial habitats.
(Paul & Fenical 1986, Bennet & Wallsgrove 1994) It is known to play an important evolutionary
role in determining plant susceptibility to herbivore grazing. (Hay et al 1988) Investigating marine
habitats where this phenomenon takes place is lesser known in comparison to terrestrial habitats.
Many comparisons are made due to the fact that mesograzers are ecologically similar in mobility
and size to insects.
Secondary Metabolites seen in Tropical Zones
One example seen of secondary metabolites is seen in a study done on order Caulerpales.
Caulerpales algae are located in more tropical areas of the world, and are known to be a low
preference of food in the diets of macroherbivores, as well as microherbivores. The most common
toxic chemical found in this order is in the terpenoid family. In this particular study 40 species from
this order was collected throughout the Bahamas, Florida Keys and in Puerto Rico. (Paul & Fenical
1986) Once collected, algae was ground and extracted with dichloromethane. Chlorophyll was
removed from these extracts then frozen for

Creatine And Milk Essay
Taking creatine along with milk is perfectly safe. There has been no evidence to prove that taking
creatine with milk is unsafe unless the person is lactose intolerant. Lactose intolerance occurs when
a person is unable to digest lactose, which is a type of protein that is found in milk. People who take
creatine with milk and are lactose intolerant are likely to experience digestive problems. This
includes things such as stomach pain and gas. People who are concerned about taking creatine
supplements along with milk are more concerned about the usability and absorption of creatine.
They are less concerned about the safety. Athletes take creatine monohydrate to enhance their
athletic performance and build their muscle. The body usually gets ... Show more content on
Helpwriting.net ...
It has to be mixed with juice, water, milk or another beverage before it is consumed. It may also
have to be shaken thoroughly before it is consumed. The palatability, or the taste, is enhanced by
complete dissolution. However, complete dissolution does not seem to enhance absorption. Many
athletes also believe that drinking creatine with a beverage that has a high glycemic index, such as
juice, can increase absorption. Beverages that are sugary and have a high glycemic index help the
body produce more insulin. Insulin production is a factor that affects creatine absorption. The
glycemic index can range from 1 to 100. It is safe to take creatine with milk, but milk has a lower
glycemic index. Many athletes prefer to mix creatine with milk. Athletes may also avoid drinking
beverages with caffeine. Studies have shown that caffeine can make it harder to absorb creatine. The
time that they take creatine is also important to many athletes. Many people want to take advantage
of the insulin spike that occurs after exercise in order to boost absorption. Many athletes are also
trying to burn fat. People who are trying to burn fat will definitely benefit from taking creatine along
with milk. Milk has calcium. Studies have shown that calcium is not only good for building strong
bones, but it can also help promote fat

Essay on Animal Behavior: Mimicry Lab Report
Taste Aversion Learning by Birds in Colchester, Vermont on the Saint Michael's College campus: A
Study of Batesian Mimicry
Dana Dipinto April 11,2012 Animal Behavior Mimicry Lab Report
Taste Aversion Learning by Birds in Colchester, Vermont on the Saint Michael's College Campus: A
Study of Batesian Mimicry
Abstract This study's purpose was to learn and investigate the different aspects of Batesian mimicry,
learn bird species common to the area, their different foraging behaviors, and investigate if a
modification to their foraging behaviors can be implemented through learning. We will also measure
the ... Show more content on Helpwriting.net ...
Methods The method that we used in our experiment deals with a feeding station. An outdoor
feeding station was established in Colchester, Vermont on Saint Michael's College campus. The
station was located in a field across the street and behind an astronomy tower surrounded by trees.
Our class chose to use red, green, and purple as the prey colors. After a group discussion took place
on which colors would best fit this was our conclusion. We chose to use green as the palatable prey,
purple as the mostly palatable, and red as the distasteful prey. The mostly palatable prey consisted of
¾ palatable, while the mostly distasteful prey only consisted of ¼ palatable. Flour and lard were the
ingredients in the recipe that we used for the prey. The addition of quinine sulfate was given to the
distasteful prey to add to the repulsive reaction of the predator (Banschbach, 2012). Next the prey
was then colored according to the chosen colors by our class. The red coloring was created using
two bottles of red dye in increments of 20 drops, while the green coloring was created using 100
drops of green dye in 25 drop increments. The purple coloring was created in class on the same day
but the data for replicating the purple pigment has been misplaced. After the prey was colored the
class cut the floury lard prey into roughly (6mm) sections long. They were then labeled in
accordance to their palatability. We then randomized the arrays of

Chemistry Of Coffee
Coffee husk and coffee pulp are coffee processing by–products. Coffee husk is obtained when
harvested coffee is processed by the dry method, and coffee pulp is produced by the wet method.
Coffee is usually processed by the dry method; therefore an expressive amount of husk is obtained
every year. Some of the husk is used as organic fertilizer but, other applications are very limited,
mainly because it is a bulky product. The presence of tannins and caffeine diminish acceptability
and palatability of husk by animals.
Caffeine (1,3,7–trimethylxanthine), a purine alkaloids naturally occurring in more than 60 plant
species, finds greater commercial importance for its wide application in popular beverages like
coffee, tea and various soft drinks. Caffeine is also one of the major agro–industrial wastes
generated from the coffee and tea processing plants. Therefore, decaffeination of waste is very
necessary from the point of view of environmental conservation.
Coffee pulp waste is generated in large quantities during wet method of coffee cherry processing.
Most of the coffee pulp remains underutilized in many countries and a need exists for its treatment
by appropriate biological waste treatment processes to overcome severe environmental pollution. In
humans and other animals, caffeine is first degraded to either paraxanthine (1,7–dimethylxanthine),
theobromine or theophylline. The demethylation process is carried out by cytochrome P450. After a
short period of caffeine ingestion,

Phosphorus Essay
Phosphorus is one of the major minerals required by chicks. The cost of inorganic phosphorus
supplementation is the third most expensive cost in feed. Optimizing phosphorus utilization might
reduce feed cost in addition to reducing phosphorus excretion into the environment. Phosphorus is a
very important mineral in animal nutrition especially for fast growing animals. Phosphorus is the
second most abundant mineral in the animal body, approximately 80% of which founded in the
bones and teeth. As with calcium, the formation and maintenance of bone are quantitatively the most
important functions. About 20% of phosphorus not present in the skeletal tissues is widely
distributed in the fluids and soft tissues of the body, where it serves a range ... Show more content
on Helpwriting.net ...
There have made great contribution to the profitability in poultry production affecting the intestinal
microbiota, the mucosa and immune system of the host, the protein digestibility, pancreatic
secretion, mineral utilization and as a result, the performance. Organic acids action is related to the
pH reduction of the intestinal digesta, affecting the gut ecosystem in numerous ways. Intestinal
microbiota can be altered because of the remarkable antibacterial activity of organic acids and the
growth enhancement of non–pathogenic beneficial microorganisms, due to exclusive competition.
Apart from the microbiota, diet supplementation of organic acids has trophic effects on the intestinal
mucosa, modifying the morphologic characteristics of intestinal villi and crypts and maintaining
epithelial integrity. Diet acidification increases gastric proteolysis and the utilization of proteins and
amino acids, affects pancreatic secretions and mineral absorption. There are also reports for an effect
on appetite and palatability of the feed. All these properties attributed to organic acids have either a
direct or an indirect effect on the performance and health, even though the results presented for
poultry lack

Ant Egg Soup Or Fish Head Pie?
Would you rather have Ant Egg Soup or Fish Head Pie? Tough choice but if I were to have either, I
would have to go with Fish Head Pie. Fish Head Pie has a rich and fishy flavor, high in proteins, and
it's rarely made in America. If you were going to have Ant Egg Soup, it has high in vitamins and
proteins, has a spicy, tangy and tart flavor, and just as eating the baby ants, they burst in your mouth
just as you chew them. Asa result, there are many arguments to why some people like the Fish Head
Pie more than the Ant Egg Soup. I would rather have Fish Head Pie because it has a rich and fishy
flavor, high in protein, and it's rarely made in America. That makes you just want to try it. The
ingredients we use to make this is whole fish, hard–boiled

Late Stage Dementia and Nutrition
Late stage Dementia and Nutrition What is dementia? Dementia a neurologic condition
characterized by the following cognitive defects; impaired memory, disturbed intellectual function,
and inability to solve a problem (deWit O'Neill 2014). Dementia occurs in different stages in this
paper we are going to be discussing late stage dementia, and the end stage. The effect that dementia
has on a person's nutritional status. Why is the dementia patient more at risk for malnutrition?
Things we as health care providers can do to improve the person with dementias intake, and
preventing malnutrition, and finally how nutrition effects the dementia patient during the final and
end stages. Dementia is a very common disorder that is more common in the older population. For
people aged 60–69 the dementia rate is 1in 100, but in people over 80 the rate is 1in 6(A.Smith,
2011). Dementia is a terminal illness and the prognosis is grim, suffers are only expected to live 3 to
5 years after diagnosis (A.Smith, 2011). Dementia is divided into three stages early, middle and late.
People can be in the late stage for many years. During the late stage the dementia patient suffers
from a lot of different issues including but not limited to dysphagia, self–feeding, and eating
problems. Nearly 50 percent of patients with dementia lose their ability to self–feed within 8 years
after the onset of the disease (S.A. Thomas 2014).We know that malnutrition is a serious problem
when it comes to dementia

Project Analysis : ' Project 7a ' Session 2
Project 7A, Session 2
In–Lab Worksheet
Your TA's name: Grace Yen Your name: Andrew Fargalla
Lab section:003k Your email: andrewfargalla@email.arizona.edu
GRADE ____ /40 p Your Lab Partner: Youssef Elsakkary
All work must be well–written and organized. If your penmanship is poor, you must type all
responses. If you need to organize your thoughts, please use a separate sheet of paper. A major
objective of this lab course is to develop skills in scientific communication. Just having the right
"answer" is not good enough – you must communicate clearly and succinctly and use terms and
concepts correctly. When typing, all sections must have a line spacing of 1.5 to give room for TA
feedback (the document is set to this spacing). ... Show more content on Helpwriting.net ...
We increased the amount of Glycerol by 0.2 mL each time.
Task 2 Shelf Life Plot (6 p) In Excel prepare t90 vs. reaction condition plot(s). (If you explored only
one variable, you will have a single plot, for several or combined variables, multiple plots may be in
order). Paste–in the plot(s) below.
Task 2 Analysis (14 p). Carefully analyze your Results Table and Shelf Life Plot(s) looking for
trends. Discuss the trend(s) and how they allow you to predict the best oral ASA formulation that
gives the greatest (longest) shelf life while improving such attributes as palatability and ease of
administration.
Looking at the results table in the first question the group finds that the kobs at different temperature
had different trends. For 52 oC as the amounts of glycerol added increased the kobs value were
inconsistent. While at 56 oC as the group increased the amount of glycerol added, the kobs value
decreased. The t90 values also had different trends at different temperatures; for the 52 oC the t90
value did the same as the kobs value which is fluctuate around. As for the temperature 56 oC, the
group found that that as we

Is The New Nordic Diet The Next Fad?
Is the New Nordic Diet the Next Fad? Stepping into the health spotlight just recently is the New
Nordic Diet, a nutritional regime that was devised back in 2004 by Danish cooks and nutritionists
(Narula, 2015). The purpose of this paper is to explore this diet's potential of becoming the next big
trend among consumers. In an article published on Quartz, the New Nordic Diet is compared to the
Mediterranean diet in several areas (Narula, 2015). While both are built around similar concepts that
encourage a more natural, plant–based dietary pattern, the New Nordic Diet focuses more on food
products that are native to Scandinavia. A number of research studies have even shown this diet to
have beneficial effects comparable to those of the Mediterranean diet. One study quoted in the
article demonstrated that the diet improved cholesterol and lowered inflammation in individuals
with metabolic syndrome. In yet another study cited in the article, it was shown to promote weight
loss and reduce blood pressure in centrally obese subjects without restricted the amount of food that
could be consume. A study conducted by Micheelen et al. (2014) questioned the acceptance of the
New Nordic Diet in terms of palatability and practicality among the general population in Denmark.
In this six month dietary intervention, 147 participants were randomly assigned either the New
Nordic Diet or the control diet labeled as the Average Danish Diet. Food was provided to
participants free of charge in a

Sawtooth Oak Case Study
The sawtooth oak (Quercus acutissima) is in the red oak family. Native to Asia, it is noted for its fast
growth (two feet per year) and early acorn production. The first acorns are routinely produced in
five to 10 years versus the 25 or 30 years it usually takes native oaks to start producing acorns. The
acorns are large and dropped in September or early October. The sawtooth is also noted for its
consistent annual production and not being as subject to frosts or poor crops which often limit white
oak production. Although the red oak group has a reputation for being less palatable (containing
more tannic acid) than the white oak group, the sawtooth does not. Years ago, I conducted controlled
research at a local zoo which showed sawtooth acorns equal to white oak acorns in ... Show more
It can be grown on strip–mined land, where favorable moisture is present and pH is above 5.0.
Sawtooth oaks need full sun to produce acorns. One–year seedlings should be planted 25 to 30 feet
apart for maximum acorn production. Don Carter, a former Georgia Department of Natural
Resources board member, has been planting sawtooth oaks for 20 years. He reports that the
commonly recommended spacing of 20 by 20 feet is too close and will require a thinning at 10 to 15
years. There should be at least 15 trees per planting for effective wind pollination. Site preparation is
important and consists of clearing vegetation from an area at least three feet in diameter around the
newly planted seedlings. Don't plant sawtooth in fescue sod without using glyphosate to kill the
fescue. This is a sure way to bonsai the tree. Dig a large hole and plant seedlings at the same depth
as at the nursery. At the bottom of the hole, apply a handful of 10–10–10 fertilizer, covering the
pellets with three inches of soil. Do not allow the seedling roots to come in contact with the
fertilizer. Water and mulch immediately to conserve water and discourage

What Type Of Diet Is Right For Their Dog
Introduction
Approximately forty–four percent of all households in the United States have at least one dog,
totaling up to seventy–eight million dogs in households (Pet Statistics). When feeding senior or
geriatric dogs, one of the most common aspects that pet owners consider, is what type of diet is right
for their dog. There are two main categories in which a dog's diet can be broken into, a commercial
diet and a homemade diet. There are many sub categories that these can be broken into, but first one
of the two varieties must be decided upon. For this to occur, a pet owner should do research on first,
the requirement of their pet and then secondly, into which dietary components from each diet
properly meets their dog's requirements. ... Show more content on Helpwriting.net ...
As any animal ages, they begin to slow down, not just physically but also mentally and a specific
diet that aids in meeting the requirements of a geriatric dog can help slow the signs, keeping the dog
looking and feeling more vital. As animals age, one of the consequences is an increase in diseases
which leads to different requirements, even from that of an adult dog to a senior dog. One of the key
nutrient components that changes as the animal ages in the amount of energy required for the
maintenance of the animal. According to the Journal of Nutrition, when a study was done measuring
the amount of metabolizable energy intake, older dogs showed a steady twenty–four percent
decrease when compared to younger dogs (1998). This study serves to epitomize the concept that
even though senior dogs may require more supplements in their diet, the bulk of their diet also
changes such that the energy components of the diet should be reduced to prevent an excess of fat
buildup due to the over feeding of energy. Varying components of a diet were tested on young and
senior dogs, elevated levels of crude protein and fat, exceeding the requirements in animal products,
while the plant sources were designed to meet the requirements. This experiment yielded that
generally speaking a senior diet will be comprised of more feeds

Types Of Plants And Insect Herbivores Influence Community...
Nutrient availability, plants, and insect herbivores influence community structure and function both
aboveground and belowground, but it is unclear whether these factors are independent or
interdependent (Wright et al. 2014). Ehrlich and Raven (1964) used butterflies as a model organism
to examine coevolution between closely interacting organisms, specifically between plants and
insect herbivores. Ehrlich and Raven (1964) noted that structural and mechanical characteristics of
plants have the potential to modify these relationships. Additionally, many plants produce secondary
metabolic compounds, which may act as repellents to insects and correlate with the presence of
nutrients. The chemical composition of plants may change with age, exposure to sunlight, or other
environmental factors, and changes in chemical composition may influence the attraction or
repulsion of insects to plants (Ehrlich and Raven 1964). According to the study, secondary plant
substances played an integral role in determining patterns of plant utilization by various species of
butterflies, as well for other phytophagous and parasitic insect groups. Through mutations and
recombination, plants were able to produce chemical compounds not directly related to their
metabolic pathways. Ehrlich and Raven (1964) noted that some of these compounds appeared to
reduce the palatability of the plant. The abundance of phytophagous insects in the tropics may
accentuate the rate at which these interactions between

A Racial Discrepancy In The News Media
Throughout the long and sordid history of news media, there have been many times where I
believed the news media to have made questionable decisions, and nary a week goes by where that
isn't the case. A particular example of this from the past week of news is something I have seen time
and time again, a racial discrepancy in the reporting of suspects in the media. Recently, Stephen
Paddock took to his Mandalay Bay hotel room and brutally massacred 58 people, maiming countless
others. After the proverbial dust settled from this atrocity, a characterization emerged of the shooter.
Rather than a "thug" or a "terrorist", he was described as a "lone wolf", a grandfather, and a quiet
man who didn't cause problems. This is absurd to me (although not especially surprising) when
contrasted with the media's portrayal of a suspect who happens to be black, Latino, or Muslim. ...
Show more content on Helpwriting.net ...
The narrative seems to read like a cheesy Hollywood script. If the shooter is white, he's a mentally
deranged lone wolf. If the shooter is black, he's a no good thug who might've smoked weed once in
8th grade. If the shooter is Muslim, he must have been radicalized or had nefarious connections to
an international terrorist organization. The humanizing of white suspects and the demonizing of
suspects of color is symptomatic of the white hegemonic society that we live in. In a recent article
from The Washington Post, their writer declares "while Muslim identity is often attached to possible
collective action and foreignness, whiteness seems inextricably tied to the presumption of
individuality and indigenousness" (1). This mindset is dangerous because it further perpetuates
xenophobia in an already politically and racially charged

Business Case Analysis: Adolph Coors
Name
Professor's Name
Subject
Date
Written Case Analysis – Adolph Coors
Answer on the Question # 1
Since 1951 to the mid–1970s, Coors enjoyed seamless year–to–year growth in sales reaching 12.3
million barrels in 1974. However, in 1975, sales unexpectedly dropped by 4% and after that despite
considerable growth of the trade area, the increase in sales was accounted only for 2.7 million of
barrels. Coors competitive position deteriorated because of a combination of increasing competitive
environment in the brewing industry and errors of judgment of Coors's management: deficit of
product related to the low capacity of production, long technological cycle of making beer and
massive strikes of workers, as well as problems with distribution connected ... Show more content
on Helpwriting.net ...
The matter of fact, although Coors's trade area grew, the company continued to sell basically the
same amount of beer during a decade from 1975 to 1985. Below the Diagram 1 and the Diagram 2
shows it graphically. The second one was: Coors's competitors, such as Anheuser–Busch and Miller
saw an opportunity (unsatisfied demand on the market) and use it; as a consequence, by 1985, they
surfeited Coors's traditional trade area with their beer. In addition, in 1975, FTC won the case
against Coors and, as a result, the court forbade the Coors to conclude the exclusive contracts. The
third one was: Coors's capacity in production and distribution did not comply with market's
requirements. Coors found itself in such situation, first of all, because of its aspiration to sell the
beer of high quality. For example, Coors aged its beer longer than anyone in the brewing industry,
which not only made a process of production much slower, but also much more expensive. Coors's
aging process was 70 days comparing with an average in the brewing industry, which was no more
than 30 days. Furthermore, Coors did not pasteurize its beer, which not only required additional
outlay for extra bacterial checking and

Ethnographic Study
In the world, most societies, fermented food, beverages and condiments have a unique place because
of their economic and cultural value and for the development of fermentation technologies that
deeply rooted in their history. Indeed, gathering Africa's wild–cereal grains were probably the oldest
tradition for the organized food production and had found anywhere in the world (Ruskin, 1993).
The archaeological (McGovern, 1997), Ethnographic studies and historical documents (Haaland,
2007) evidenced for the beginnings of fermentation in Africa had consanguineous to ceramics, cattle
and cereal domestication. In addition, the African pottery appeared around 2000 years earlier than
cultivated cereals (Haaland, 2007).
Archaeobotanical studies in ... Show more content on Helpwriting.net ...
The early man (Steinkraus, 2002) very likely of our Paleolithic ancestors (Selhub et al., 2014) had
plenty of opportunity for the consumption of food products (for example, honey, fruits or berries,
and their juices) that had been unknowingly subjected to natural microbial fermentation. The Selhub
et al., 2014 and Steinkraus, 2002 further noted that, without knowledge of microbes, our ancestors
recognized, over time, the palatability, preservative, analgesic, and mentally stimulating or sedating
qualities of fermented foods and beverages. Consequently, the stage was set as the purposeful
commencement of the application of fermentation to provide value in the areas of human nutrition,
traditional medicine, culture (ceremonies, and so

Low Protein Dog Food Research Paper
Look for High Quality Low Protein Dog Food
Besides getting your dog a low–protein dog food formula, make sure it is high–quality. Usually the
good sources for low–protein diets include chicken, dairy, soy and egg, but you cannot just give him
table scraps like if you have chicken fillet for dinner.
An ounce of cheddar cheese is equivalent to a half chocolate bar when given to a 20–pound dog.
Basically, you are just giving him empty calories. Balanced nutrition is needed and should be based
on your dog's lifestyle and special needs.
Most of the dog food flavours come from the protein so your dog may find his new dog food,
tasteless. Well, palatability is one crucial factor so doggie will get enticed to eat a low–protein dog
food. Make sure to ... Show more content on Helpwriting.net ...
In fact, the whole theory of low–protein diets for dogs with kidney disease was blown apart in 1975
by David Kronfeld, PhD, who was at the time a veterinary researcher at the University of
Pennsylvania. His concept was not to feed less protein but rather to feed higher–quality protein."
Their carnivorous nature allows dogs to become tolerable with high protein levels. Remember they
are meat eaters since the beginning and only being domesticated has changed that and turned them
to omnivores today.
If possible, consult a dog nutritionist before introducing any changes in your dog's diet. Aside from
dog food recommendations, the nutritionist might also provide you with some homemade dog food
recipes according to your dog's specific condition. They will also help you determine if Fido should
be in a low–protein diet or not.
We can also recognize the fact there are certain health problems that can get worse with high–
protein diets. It is a case–to–case basis and there are specific situations and conditions as mentioned
above, when your furry friend needs to switch for a low protein dog

What Are The Long-Term Effects Of High-Protein Diets?
At first, low–carb diets seem to work. By limiting the foods you eat, they limit the calories you take
in– most immediately, water loss occurs. Then, when the body does not have a supply of
carbohydrates for energy, the liver begins making sugar out of whatever protein it can find–
including your own muscles. The loss of water and muscle means your weight drops. But this kind
of weight loss is temporary. Long–term weight control involves losing fat and keeping your muscles
because muscle burns calories. Furthermore, this temporary weight loss is achieved at a high cost.
Low–carb, high–protein diets can lead to irritability, light– headedness, bad breath, constipation,
dehydration and kidney problems. Those are the short–term effects. The long–term effects are even
direr. Love–carb, high–protein diets call for ... Show more content on Helpwriting.net ...
At the same time, they encourage taking a second helping of foods laden with the kind of fat that
promotes disease. Such a diet goes against the advice of all the health authorities. When you pass up
carbohydrates and load up on protein and fats, you increase your risk for heart disease, stroke and
cancer.
High–protein diets have recently been proposed as a new strategy for successful weight loss.
However, variations of these diets have been popular since the 1960s. High–protein diets typically
offer wide latitude in protein food choices, are restrictive in other food choices (mainly
carbohydrates), and provide structured eating plans. They also often promote misconceptions about
carbohydrates, insulin resistance, ketosis, and fat burning as mechanisms of action for weight loss.
Although these diets may not be harmful for most healthy people for a short

The Obesity Epidemic During The U.s. And Other Developed...
The obesity epidemic in the U.S. and other developed countries is introducing greater risk for many
causes of preventable death (e.g. heart disease, type 2 diabetes) and harming the quality of life for
those affected. Many factors contribute to the rising rates of obesity, though some are implicating
food–marketing techniques more directly (Miller, 2008). This study is part of a line of research that
intends to understand how food advertising and marketing can be altered to make healthy eating
decisions easier. One of the main ideas uniting this line of research is that when we are confronted
with food, which we need to survive, it triggers primary biological motivations to approach and
consume. Several factors about food, however, may ... Show more content on Helpwriting.net ...
Lang, Greenwald, Bradley, Hamm, 1993; P. Lang, Bradley, & Cuthbert, 1997). The general goal of
appetitive motivational activation is information intake in the pursuit of opportunities for biological
success (A. Lang, 2006). Thus, it comes as no surprise that food stimuli are detected and recognized
faster during visual search tasks, remembered better, and produce stronger hedonic reactions
(Harrar, Toepel, Murray, & Spence, 2011; Morris & Dolan, 2001; Stoeckel, Cox, Cook, & Weller,
2007). However, food of different types may not always create uniform increases in appetitive
response and activation. Studies have shown that appetitive responses are modulated by personality
characteristics, behavioral traits, physiological traits, nutritional content, and advertising efforts
(Bailey, 2015; Harris, Bargh, & Brownell, 2009; Lawrence, Hinton, Parkinson, & Lawrence, 2012;
Marchiori, Corneille, & Klein, 2012; Martin, Coulon, Markward, Greenway, & Anton, 2009; van
Strien, Herman, Anschutz, 2012). Influence of advertising on health beliefs Food advertising intends
to build and enhance the connections between positive emotions, lifestyles and food consumption
behaviors. Advertising is likely a leading creation factor in what are called "health halo" products.
"Health halo" products are those products that individuals believe have more health benefits than
they

Advantages Of Wet Dog Food
The advantages of wet food The wet food for dogs provides an important supply of water to the
body of the animal. Beyond that it adds flavor and protein nutrients and vitamins essential to a
homemade diet consisting of dry food or incomplete as pasta or rice crispies. The wet canned food
products are actually very tasty and palatable to the animals , but have the defect of not providing
exercise for the teeth and gums and to deteriorate easily if they are not consumed immediately after
opening. However the techniques of heat sterilization and vacuum seal do not spoil the wet food not
open, then you do not need preservatives . It is important to verify that the canned food is complete
from a nutritional point of view. Benefits of wet dog food According to research, the wet food is
beneficial and healthy for the body of pets. All components used for processing food pass rigorous
controls. In ... Show more content on Helpwriting.net ...
It is usually more expensive than dry food, yet it is one of the best foods available for dogs. What
makes wet dog food good? The wet dog food provides the following advantages over the dry dog
food: Freshness – wet food contains fewer preservatives and maintains a lower risk of becoming
infected with bacteria during production. Sabor – Veterinarians confirm that wet food, with cuts of
meat and vegetables with sauces, have a better palatability for dogs. Dental problems A fully based
wet dog food diet has its disadvantages. Besides its greater accessibility, dry food is able to remove
plaque from the teeth, so consider the balance of the diet of your dog with dry and wet food. The
wet dog food is easier to chew, making it ideal for older dogs or dogs with problems in the jaw.
Regardless of the type of food that you give your dog, you should brush your teeth regularly. What
are the advantages of wet food for

Obesity Case 5.2
5.2 Obesity It is revealed that the genetic diversity of CD36 is associated with lipid cognition for
high–fat diet in the oral cavity and obesity of African–American adult people[86]. Genetic diversity
of CD36 and of FFAR4 are involved in low LCFA perception of obese patients[87–90]. Similarly, an
inability to perceive low concentrations of fatty acids in foods was associated with greater
consumption of fatty foods, specifically butter, meat, dairy, and increasing BMI[91]. Threshold to
recognize the oleic acid is higher in overweight or obese patients than non–obese individuals[92].
This suggests that the overweight or obese patients tend to intake a lot of energy and fat than non–
obese individuals. 60％ http://www.jacionline.org/article/S0091–6749(14)00294–2/abstract ... Show
more content on Helpwriting.net ...
These data suggest that excessive dietary lipids alter the oral perception of nutrients and body
weight modifies a palatability of diet.
In taste bud cells of fungiform papillae of human and mouse, it is reported that acute exposure to
long chain fatty acids decreased CD36 but increased FFAR4 localization to the lipid rafts of cell
membrane. This change is enhanced and the total number of CD36 also reduced in obese mice. In
addition, obesity reduced long–chain fatty acids–dependent Ca2 + signaling and inhibit serotonin
secretion to transmit information of fat taste to afferent nerve fibers Reduction of neurotransmitter at
synaptic gap is thought to be a possible mechanism about the decline of oral sensitivity to fatty acids
in obesity[94]. The sensitivity of the oral perception of dietary fat is reduced when CD36 expression
is attenuated by mutation in human[95]. Obese male can not detect the oleic acid in mouth and
digestive tract

Summary Of Michael Pollan's Unhappy Meals
Unhappy Meals Profit–oriented leaders of new diet fads surely would be infuriated while reading
the words of Michael Pollan in his work, Unhappy Meals–not necessarily because of his aim to
disprove diet fallacies but, rather, the possible ramifications of Pollan's words on their bank
accounts. Explained in the article, the world's understanding of diets and their effects on the human
body has improved steadily–if not exponentially–throughout recent history. Here, the advocates of
new diets claim the changing world and its understanding of health requires changes in diet; the
human body will adapt to the new times. To counter, Pollan argues that is definitely true, but we
have to be open to the idea of the death that occurs during the process.

Legumes Advantages And Disadvantages
USES AND BENEFITS OF LEGUMES IN AGRO–ECOSYSTEM
Legumes:
Forage legumes can be defined as "monocarpellary fruit that contain only a single row of seed and
dehisces along both structure and ribs". Legumes are the member of plant family Fabaceae but in the
past legumes belongs to leguminosae. There leaves are trifoliate in nature and have tape root system.
Legumes are grown generally in agriculture for the food grain that are edible in nature like pulses,
beans, pea, lentil, soya bean about 500 genera and 1100 species 'of legumes are known. Legumes
associated with nitrogen fixing bacteria that have ability to fix atmospheric nitrogen. This nitrogen
makes the plant seed full of protein and carbohydrates which are rich component ... Show more
Legumes have rich source of fiber that increase the energy of the animal. Fiber also help animal in
up taking of forage in digestibility. Protein content in them is too high due to N–fixation which helps
animal to provide high ratio of protein in their nutrition. Legumes are also source of other minerals
like Ca, Mg, Zn, Co, Cu. According to survey of scientist (Wilman, Mtengeti and Moseley) that
feeding values of legumes and grasses are different due to the cell structure and anatomy of the
plants.
Energy feedstock: Legumes are also the source of electrical energy generation. For example alfalfa
production used in the feeding of ruminant and electricity generation as the leaves are used for
grazing purpose and stem of the plant are used. Therefore legumes are used for many purposes in
the agro–ecosystem.
Soil and Water conservation: When we planted legumes than the soil erosion and water logging
conditions will be less as compared to other crops. It is due to precipitation and runoff water level.
Soil organic matter concentration increases in this way. It is the main benefit of legume to use as
cover crop that reduces soil erosion and water level increases mineral content in the soil. Water up
taking level of the plant also increases that helps in soil water holding capacity of

Meat Tenderness, And Consumer Perceptions
Meat Tenderness, and Consumer Perceptions
Introduction The current climate of the relationship between the food–producing industry and
consumers is volatile. Current self–appointed consumer leaders such as Vani Hari, known as the
"Food Babe" (foodbabe.com) pressure food industry sectors for changes in products. Reasoning for
these changes largely reside in the practices of fear–mongering, using terminology outside the
knowledge of the readers these leaders attract, exacerbating worst–case scenarios without full
disclosure of required toxic– or lethal–doses. Common consumer concerns have migrated into the
meat products industry. Consumers often demand livestock animals used for meat production to be
raised similarly to their ... Show more content on Helpwriting.net ...
Post–exsanguination, the cellular processes continue to be active until an environmental or
substrate–level limitation ceases operation. Koohmaraie et al. (1987) suggested that all animals prior
to slaughter are equally tender. Differences in tenderness level therefore, are a result of the process
of harvest, and the conversion of muscle to meat products. The first 24 hours following slaughter
includes many events that are decisive in the resulting tenderness of meat products. During this
time, energetic biological processes result in decreasing pH within the meat. Muscle rigor delay
phase and onset phase occur, as well as heat dissipation and resultant carcass cooling. Each of these
various factors greatly impact meat quality. pH Changes. The pH of living muscle is 7.0; literature
suggests that final post–slaughter pH ranges from 5.3 – 5.8 (Smulders et al., 1992; Yu et al., 2008).
The decline of muscle pH during the conversion of muscle to meat carries importance to both meat
quality as well as a bacterial growth inhibitor. Ultimate pH in beef carcasses may be reached from
24 – 40 hours post–mortem (Savell et al., 2005). The decline of pH is a direct result of adenosine
triphosphate (ATP) production maintained in muscle through the anaerobic energy production
system: glycolysis. As blood–loss is completed via exsanguination, the ability to maintain oxygen as
the terminal electron acceptor for aerobic ATP production fails

Alpha Mc3r Hypothesis
1.1.Does knockdown of VTA MC3R affect feeding and/or body weight in animals maintained on
regular chow or palatable HFHS diet? The experiments in this sub–aim will test the hypothesis that
endogenous α–MSH acts on the VTA MC3R to decrease feeding and/or body weight in rats
maintained on regular chow and/or palatable HFHS diet. Alternatively, α–MSH may act through
VTA MC4R to decrease feeding and body weight (alternative hypothesis). To test these hypotheses,
the effects of shRNA–mediated knockdown of each MCR subtype in the VTA on feeding and body
weight will be examined in animals maintained on chow or high fat high sugar diets (HFHS). 1.1A.
Does knockdown and/or knockout of VTA MC3R or MC4Rs affect feeding and/or body weight on
chow diet? ... Show more content on Helpwriting.net ...
When offered palatable high–fat and high–sugar foods, in addition to chow, animals become
hyperphagic66,67. Sated rats will still work for highly palatable fat and sugar26 suggesting that
hyperphagia induced by palatable diets is likely the result of the hedonic properties of food and
likely involves the mesolimbic DA system68–71. The melanocortin system appears to also be
involved in the regulation of the response to high caloric density diets as POMC, MC3R, and MC4R
null mice increase food intake and gain weight on high fat diet41,42,72. It is unknown, however,
whether the melanocortin system interacts with the mesolimbic system to regulate behavioral
responses to energy dense food. The goal of this experiment will be to determine if VTA MC3R
knockdown increases feeding and weight gain in animals given unrestricted access to appetizing
food. It has been suggested that melanocortins preferentially affect intake and motivation for fat73–
76, although the effects on sugar intake and responding in self administration protocol have also
been reported10,77. In these experiments, we will use macronutrient partitioned high fat high sugar
(HFHS) diet which will allow for examination of the effects of VTA MCR knockdown on total
intake as well as the intake of each dietary component. The use of this type of diet is advantageous
because it allows for easy and reliable

Biome Injustices In Ecological Research
Across the globe, thousands of exotic plant species have been introduced to native ecosystems
worldwide, both intentionally and unintentionally. Today, the ecology and evolutionary potential of
alien species are the subjects of several environmental managers. The effects of biological invasions
on native communities and ecosystems are a major priority in ecology (Wardle et al. 2011, Simberlo
et al. 2012). Due to their faster growth, several studies use alien species to restore areas that have
been heavily degraded (Ewel & Putz 2004). Many studies show that several herbivores were found
to use alien plants, but their impact was small on alien than on native plants. There are many types
of interactions between animal and plant where herbivores ... Show more content on Helpwriting.net
...
Upon arrival at a food source, many of the same chemicals that served as the attractants also
stimulate feeding (Thomas et al. 1986), although food arousal may be short–lived (Tuersley 1989).
Taylor (1902–1907) learned that most slugs are omnivorous, and described how A. ater rejected 39
out of 197 foods. Fromming (1954) provided a great deal of information about the range of plants
consumed by slugs and their preferences and described A. ater as a polyphagous species. However,
subsequent investigations have shown that slugs are capable of a high degree of selection in their
feeding behavior and could potentially have great effects on seedling recruitment of some species
(Buschmann et al. 2005; Strauss et al. 2009, Hanley, Fenner and Edwards 1995; Hulme 1996;
Edwards and Crawley 1999; Wilby and Brown 2001; Maze 2009; Scheidel and Bruelheide 2005).
Rathcke (1985) suggests that slugs are exerting strong selective pressure on the morphology,
phenology, and defenses of native plants. Seedlings are more palatable than adult plants, as they
contain lower concentration of secondary metabolites (Hanley et al. 1995; Fenner et al. 1999) and
morphological factors influence feeding behaviour, with epidermal cell wall thickness and hairiness
related to palatability (Scheidel and Bruelheide 1999). The effect of secondary plant metabolites is
in this connection indisputable

Meal, Fish Meal And Soybean Meal Without Amino Acid
meal, fish meal and soybean meal without amino acid supplementation in Nile tilapia Oreochromis
niloticus diets A. Suloma O. M. El–Husseiny M. I. Hassane R. S. Mabroke
E. R. El–Haroun
Received: 11 October 2013 / Accepted: 15 January 2014
Springer International Publishing Switzerland 2014
Abstract The purpose of this study was to evaluate hydrolyzed feather meal (HFM) as a substitute
for fish meal (FM) or soybean meal (SBM) in Nile tilapia fry diets. Triplicate groups of fish (initial
body weight 2.30 g ± 0.01) were fed seven isonitrogenous and isocaloric diets formulated to contain
30 % crude protein and 19.70 kJ g–1 gross energy for 8 weeks. The control diet (CD) contained 22
% local FM and 30 % SBM, whereas in the other six diets, HFM replaced 33, 66 or 100 % of FM or
SBM. The best weight gain
(11.46), specific growth rate (3.14) and feed conversion ratio (1.24) of tilapia fry fed
SBM33%, CD, FM33% and SBM66% diets were exhibited. Final body weight and protein retention
increased in a linear pattern with increasing amino acids in the experimental diets with the exception
of leucine and valine. The results indicated that good–quality HFM can successfully replace FM or
SBM by up to 33 and 66 %, respectively, in Nile tilapia fry diets without compromising growth and
protein utilization. The results also support the benefits of combining different sources of plant and
animal proteins in Nile tilapia diets.
Keywords Hydrolyzed feather meal Fish meal Soybean meal

Syrup
Many different dosage forms are available for use. This variety to fit with many patient factors and
other factors don't depend on the patient. One of these dosage forms is the liquid preparation for the
oral use, which is used to be prepared for a long time. In the early times, drugs were used to be
mixed with wine, and then collecting the liquid produced by distillation,) The Museum of the Royal
Pharmaceutical Society). These liquids developed to produce syrups, viscous dosage forms for oral
use. So what are syrups in details? Also what are the advantages and disadvantages for syrups? What
are new researches about syrups? Syrup is a viscous liquid preparation for the oral use, prepared in a
concentrated aqueous solution of sugar usually sucrose. Syrups that have active ingredients called
medicated syrups. In addition to the active ingredients, syrups also contain excipients (adding
ingredients), some of them are polyols such as glycerin or sorbitol to retard crystallization of sucrose
or to increase the solubility of the adding ingredients. Syrups also may contain antimicrobial agents
to prevent bacterial and mold growth, because syrups have a high content of sucrose. Another
excipients are the sweetening agents which provide a ... Show more content on Helpwriting.net ...
One of these new studies is the effect of the medicated syrups on the primary teeth, and what come
in this study is: The medicated syrups with low inherent pH and high viscosity showed to cause a
greater dissolution of enamel. However, certain syrups with low viscosity had shown higher degree
of enamel loss due to their inherent acidic pH and those with high viscosity Showed lesser degree of
enamel loss due to their basic pH. Hence, these results proved that inherent pH is the most critical
factor for erosion. (Kiran, K. Jai; Vinay, C.; Uloopi, K. S.; Sekhar, R. Chandra; Madhuri, V.; Alla,
Rama Krishna February

No Wonder They Call Me A Bitch Analysis
Ann Hodgman, a freelance writer and former food critic, decides to write a review of various types
of dog foods in her piece, No Wonder They Call Me a Bitch. The research aims to answer the
questions that always puzzled her as a child. Questions about the ingredients in the dog foods and
whether it taste like human food. The writer spends a week eating dog food to answer these
questions. Her results, however, reveals a disappointing truth that dog food is not as glamorous as
she once thought, instead it lacks the quality, health and taste it advertises. The first disappointment
she encounters is the quality of the dog foods. Hodgman expected to open packages filled with real
meat, as advertisers relentlessly remind buyers of a dog's love for real meat. The Gaines burger
could neither be described as poor beef, rich beef or even beef at all. It couldn't be fried and did not
have that real beef smell. Ann describes it as being very malleable, something you could make at
home if you had a Play–DOH Fun Factory. (107). The Kal Kan pedigree meals were also amiss.
Ann's words to describe these are lumpy, purple, stringy and veiny. ... Show more content on
Helpwriting.net ...
This is where Hodgman learns the meaning of by–products. The Gaines burger packaging specifies
that there are no meat by–products, but after reading the back she finds that there are poultry by–
products instead. Poultry by–products are said to contain what she describes as carcass remnants
like necks, intestines and other parts she isn't sure about. Another distasteful discovery is that these
foods are not predominantly meat. Most dog foods, especially Gaines burger, have soy listed as the
main ingredient, which over time can cause health issues in dogs. On the other hand, Purina O.N.E
meals contain beef tallow as a promoter of good skin and hair coat, but Hodgman found that beef
tallow just improved taste and edibility. This explains its non–meat

The Consequences Of Food Addiction
Food addiction leads to severe physical and psychological problems over time (Carpenter, C.L.;
2012). Individuals may start hiding their food consumption just to get their fix, or because they
feel embarrassed, or ashamed. Individuals may become depressed or experience low self–esteem.
Addictions, especially food addictions are powerful. Individuals may not even be aware that they
have a food addiction they may feel as though they lack discipline or are weak in regards to
choosing and consuming foods (Carpenter, C.L.; 2012). Food addiction is not widely acknowledged.
An individual's oral, lip, and tongue sensations within the somato sensory cortex also becomes
activated in response to pleasure received from tasting and consuming food, likely to lead to
overeating (Lerma–Cabrera, J.M., Carvajal, F., Lopez–Legarrea, P.; 2016). Sensations of taste
reinforce food consumption, especially desirable foods, amongst obese individuals as they are more
sensitive to rewards of related palatability (Lerma–Cabrera, J.M., Carvajal, F., Lopez–Legarrea, P.;
2016). Repetitive cycles of eating desirable foods to obtain a pleasurable rewards certainly leads to
obesity and remains highly prevalent within numerous societies with an increase in foods lacking
nutrition. Researchers from Stanford University School of Medicine reported significant correlations
in the rise of obesity and the evident decrease in the amount of times Americans contribute to
physical activity (Netburn, D.; 2014).

Comparison Of Peanut Butter And Jelly Sandwich
The most well–known sandwich in America is by far the peanut butter and jelly sandwich. It's
straightforwardness, and palatability, have contributed to this iconic sandwiches prominence in the
American house hold. Whether it be for lunch, or as a quick snack, PBJ's will surely not disappoint.
Adhering to these instructions will produce a trouble–free, and delectable sandwich. The first step to
making the sandwich is choosing the type of bread that will be used. A traditional peanut butter and
jelly sandwich is made on white bread, but there are so many others to choose from. For the health
conscience person, they can choose to use wheat, or any whole grain breads, bagels, and muffins. To
add extra flavor to their sandwich, they can use breads that are infused with any number of flavors
including cinnamon, brown sugar, and raisin. Choosing the bread used, is the first step in making a
fantastic sandwich. Next is arguably the most important step, choosing their peanut butter, and jelly.
Peanut butter comes in all types, and doesn't have to be made with peanuts. Almond butter and
cashew butter are very popular ... Show more content on Helpwriting.net ...
When constructing the sandwich, it is important to note that the peanut butter to jelly ratio will
greatly affect the taste of the sandwich, and the overall consistency. To start they must set up a
suitable work station, this includes a clean surface, and a butter knife that they will need to spread
the peanut butter and jelly with. Once that is done, they will lay out two pieces of bread, and open
the jars of peanut butter and jelly. Using the butter knife, they will scoop a generous amount of
peanut butter, and jelly onto one of the slices of bread. Next, they will spread the peanut butter, and
jelly across the surface of the bread, making sure to cover the entire slice evenly. Now that the bread
slice has had peanut butter, and jelly applied to it, it can now be mated to the other slice of bread, to
be

Engagement: Ethnomusicologists
Engagement: Ethnomusicologists are [typically] presented with two options to 'engage' in fieldwork.
First, they have the ability to participate as a researcher using anthropological methods of data
collection especially if their 'primary training is in anthropology' according to the author. Secondly,
they can 'engage' as a musical performer by acting as an 'inside participant' consciously performing
as someone that isn't solely observing from the outside but one that is experiencing the act of
engagement.
Bi–musicality: Connected more specifically to the 'musicology' faction of ethnomusicology, bi–
musicality encourages the merging of the two types of engagement that researchers can take part in
with heavy emphasis placed on the performance ... Show more content on Helpwriting.net ...
Coming into the field as academics creates an automatic power structure as the studier over those
being studied stemming from the scholars as those documenting [and controlling] how the music
culture is articulated to persons outside of it. By placing themselves in a position of inside students
instead of outside observers doesn't completely remove the power and privilege possessed by
academic researchers but can begin to dismantle colonial legacies rooted in fieldwork

Idiopathic Pulmonary Arterial Hypertension Case Study
Depending on the drug and their effect on the children, should determine which path to take. For
example, pulmonary hypertensive vascular disease (PHVD) is a condition that can occur in patients
of all ages. According to Adatia (2013), Idiopathic Pulmonary Arterial Hypertension (IPAH) is
more common in adults whereas pulmonary arterial hypertension (PAH) occurs more often in
children. PHVD can lead to heart failure and death. Therefore, extensive research must be conducted
both in adults and children. Currently there are medical therapies that have shown to prolong life
and possibly reduced the symptoms, however, a cure is not available. In a case where a disease
exclusively affects children, then the drug should focus on entirely children such as respiratory
distress syndrome (RDS). Babies with RDS have difficulty breathing due to low amount of
surfactant in the lungs. According to Mcintyre (2000), there are numerous trials currently ongoing
for RDS; such as noninvasive positive pressure ventilation, inverse ration ventilation, fluid
restriction, inhaled nitric oxide, liquid ventilation, ... Show more content on Helpwriting.net ...
In this case, sufficient data should be available prior to bringing children into clinical trials. There
are greater challenges involving children in clinical trials than with adults. Children need to be
divided into at least three different categories such as infants, children and adolescents. Their
response to treatment will differ based on the pathophysiology, severity of the disease, course of the
treatment, and response to the treatment. If overlooked, treatments that are safe and effective in
adults can be deadly to children. Radiation therapy for example is used in approximately 50 percent
of adult patients during the course of their treatment. However, as stated by Krasin (2010), this
same therapy can lead to disruption in normal tissue development in

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