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This document discusses contamination, preservation, and spoilage of eggs. It notes that eggs become contaminated through contact with hen feces, cages, wash water, or packaging materials. Bacteria levels on shells range from 102 to 107. Preservation methods include refrigeration below 0°C, freezing, use of preservatives like borates or hypochlorites, and irradiation to kill pathogens. Spoilage is caused by bacteria like Pseudomonas or fungi penetrating the shell and growing in the egg, leading to various colored rots. Proper storage temperature, sanitation and preservatives can prevent microbial growth and spoilage.
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This document discusses contamination, spoilage, and preservation of eggs and poultry. It begins with an introduction to egg anatomy and notes that poultry is the second most consumed meat worldwide. It then discusses sources and types of contamination for eggs and poultry. Spoilage factors and mechanisms for both are described. Various preservation methods for eggs are outlined, including asepsis, removal of microorganisms, use of heat, drying, preservatives, and freezing. Preservation methods for poultry include asepsis, freezing, use of heat, carbon dioxide atmospheres, use of preservatives, and irradiation. References are listed at the end.
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Carbonyls undergo addition reactions with a large range of nucleophiles.
Comparing the relative basicity of the nucleophile and the product is extremely helpful in determining how reversible the addition reaction is. Reactions with Grignards and hydrides are irreversible. Reactions with weak bases like halides and carboxylates generally don’t happen.
Electronic effects (inductive effects, electron donation) have a large impact on reactivity.
Large groups adjacent to the carbonyl will slow the rate of reaction.
Neutral nucleophiles can also add to carbonyls, although their additions are generally slower and more reversible. Acid catalysis is sometimes employed to increase the rate of addition.
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The debris of the ‘last major merger’ is dynamically young
The Milky Way’s (MW) inner stellar halo contains an [Fe/H]-rich component with highly eccentric orbits, often referred to as the
‘last major merger.’ Hypotheses for the origin of this component include Gaia-Sausage/Enceladus (GSE), where the progenitor
collided with the MW proto-disc 8–11 Gyr ago, and the Virgo Radial Merger (VRM), where the progenitor collided with the
MW disc within the last 3 Gyr. These two scenarios make different predictions about observable structure in local phase space,
because the morphology of debris depends on how long it has had to phase mix. The recently identified phase-space folds in Gaia
DR3 have positive caustic velocities, making them fundamentally different than the phase-mixed chevrons found in simulations
at late times. Roughly 20 per cent of the stars in the prograde local stellar halo are associated with the observed caustics. Based
on a simple phase-mixing model, the observed number of caustics are consistent with a merger that occurred 1–2 Gyr ago.
We also compare the observed phase-space distribution to FIRE-2 Latte simulations of GSE-like mergers, using a quantitative
measurement of phase mixing (2D causticality). The observed local phase-space distribution best matches the simulated data
1–2 Gyr after collision, and certainly not later than 3 Gyr. This is further evidence that the progenitor of the ‘last major merger’
did not collide with the MW proto-disc at early times, as is thought for the GSE, but instead collided with the MW disc within
the last few Gyr, consistent with the body of work surrounding the VRM.
Applied Science: Thermodynamics, Laws & Methodology.pdf
When I was asked to give a companion lecture in support of ‘The Philosophy of Science’ (https://shorturl.at/4pUXz) I decided not to walk through the detail of the many methodologies in order of use. Instead, I chose to employ a long standing, and ongoing, scientific development as an exemplar. And so, I chose the ever evolving story of Thermodynamics as a scientific investigation at its best.
Conducted over a period of >200 years, Thermodynamics R&D, and application, benefitted from the highest levels of professionalism, collaboration, and technical thoroughness. New layers of application, methodology, and practice were made possible by the progressive advance of technology. In turn, this has seen measurement and modelling accuracy continually improved at a micro and macro level.
Perhaps most importantly, Thermodynamics rapidly became a primary tool in the advance of applied science/engineering/technology, spanning micro-tech, to aerospace and cosmology. I can think of no better a story to illustrate the breadth of scientific methodologies and applications at their best.
What is greenhouse gasses and how many gasses are there to affect the Earth.
What are greenhouse gasses how they affect the earth and its environment what is the future of the environment and earth how the weather and the climate effects.
Bob Reedy - Nitrate in Texas Groundwater.pdf
Presented at June 6-7 Texas Alliance of Groundwater Districts Business Meeting
Randomised Optimisation Algorithms in DAPHNE
Slides from talk:
Aleš Zamuda: Randomised Optimisation Algorithms in DAPHNE .
Austrian-Slovenian HPC Meeting 2024 – ASHPC24, Seeblickhotel Grundlsee in Austria, 10–13 June 2024
https://ashpc.eu/
Remote Sensing and Computational, Evolutionary, Supercomputing, and Intellige...
Remote Sensing and Computational, Evolutionary, Supercomputing, and Intellige...University of Maribor
Slides from talk:
Aleš Zamuda: Remote Sensing and Computational, Evolutionary, Supercomputing, and Intelligent Systems.
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Inter-Society Networking Panel GRSS/MTT-S/CIS Panel Session: Promoting Connection and Cooperation
https://www.etran.rs/2024/en/home-english/Shallowest Oil Discovery of Turkiye.pptx
The Petroleum System of the Çukurova Field - the Shallowest Oil Discovery of Türkiye, Adana
Cytokines and their role in immune regulation.pptx
This presentation covers the content and information on "Cytokines " and their role in immune regulation .
THEMATIC APPERCEPTION TEST(TAT) cognitive abilities, creativity, and critic...
THEMATIC APPERCEPTION TEST(TAT) cognitive abilities, creativity, and critic...Abdul Wali Khan University Mardan,kP,Pakistan
hematic appreciation test is a psychological assessment tool used to measure an individual's appreciation and understanding of specific themes or topics. This test helps to evaluate an individual's ability to connect different ideas and concepts within a given theme, as well as their overall comprehension and interpretation skills. The results of the test can provide valuable insights into an individual's cognitive abilities, creativity, and critical thinking skillsNucleic Acid-its structural and functional complexity.
This presentation explores a brief idea about the structural and functional attributes of nucleotides, the structure and function of genetic materials along with the impact of UV rays and pH upon them.
Deep Behavioral Phenotyping in Systems Neuroscience for Functional Atlasing a...
Functional Magnetic Resonance Imaging (fMRI) provides means to characterize brain activations in response to behavior. However, cognitive neuroscience has been limited to group-level effects referring to the performance of specific tasks. To obtain the functional profile of elementary cognitive mechanisms, the combination of brain responses to many tasks is required. Yet, to date, both structural atlases and parcellation-based activations do not fully account for cognitive function and still present several limitations. Further, they do not adapt overall to individual characteristics. In this talk, I will give an account of deep-behavioral phenotyping strategies, namely data-driven methods in large task-fMRI datasets, to optimize functional brain-data collection and improve inference of effects-of-interest related to mental processes. Key to this approach is the employment of fast multi-functional paradigms rich on features that can be well parametrized and, consequently, facilitate the creation of psycho-physiological constructs to be modelled with imaging data. Particular emphasis will be given to music stimuli when studying high-order cognitive mechanisms, due to their ecological nature and quality to enable complex behavior compounded by discrete entities. I will also discuss how deep-behavioral phenotyping and individualized models applied to neuroimaging data can better account for the subject-specific organization of domain-general cognitive systems in the human brain. Finally, the accumulation of functional brain signatures brings the possibility to clarify relationships among tasks and create a univocal link between brain systems and mental functions through: (1) the development of ontologies proposing an organization of cognitive processes; and (2) brain-network taxonomies describing functional specialization. To this end, tools to improve commensurability in cognitive science are necessary, such as public repositories, ontology-based platforms and automated meta-analysis tools. I will thus discuss some brain-atlasing resources currently under development, and their applicability in cognitive as well as clinical neuroscience.
The binding of cosmological structures by massless topological defects
Assuming spherical symmetry and weak field, it is shown that if one solves the Poisson equation or the Einstein field
equations sourced by a topological defect, i.e. a singularity of a very specific form, the result is a localized gravitational
field capable of driving flat rotation (i.e. Keplerian circular orbits at a constant speed for all radii) of test masses on a thin
spherical shell without any underlying mass. Moreover, a large-scale structure which exploits this solution by assembling
concentrically a number of such topological defects can establish a flat stellar or galactic rotation curve, and can also deflect
light in the same manner as an equipotential (isothermal) sphere. Thus, the need for dark matter or modified gravity theory is
mitigated, at least in part.
ESR spectroscopy in liquid food and beverages.pptx
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
3D Hybrid PIC simulation of the plasma expansion (ISSS-14)
3D Particle-In-Cell (PIC) algorithm,
Plasma expansion in the dipole magnetic field.
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egg 1.pdf
- 1. Contamination, preservation, and spoilage of eggs Anil Shrestha Msc Medical Microbiology
- 2. Contamination • Freshly laid eggs are sterile inside. • The shells of eggs soon become contaminated by fecal matter from the hen, by the cage or nest, by wash water if the eggs are washed, by handling, and perhaps by the material in which the eggs are packed. • The total number of microorganisms per shell of a hen’s egg has been reported to range from 10² to 10⁷ with a mean of about 10⁵.
- 3. • A comparison of the flora of the shell and the flora isolated from spoiled eggs suggest a high number of gram-positive bacteria in former but a low number in the later. Therefore, those organisms which frequently spoil or “rot” the egg are in relatively low numbers initially on the shell.
- 4. Preservation • The egg has various ways of protecting itself from microbial invasion. The shell and the thin surface layer of proteinaceous material known as cuticle or bloom are the first line of defense and serve to retard entry. • A rapid change in storage temperature may permit bacteria to overcome the physical barrier of the shell and its membrane.
- 5. • Changes in the membranes occur with aging and favor more rapid bacterial multiplication. The rates of physical and chemical changes in the eggs depend on the time and temperature of holding, the relative humidity, and the composition of the atmosphere about the eggs. • The character of albumen hinder microbial growth include a pH 9 to 10 that may be reached during storage, lysozyme enzyme which degrade the cell walls of gram-positive bacteria,
- 6. • Asepsis- When eggs are broken for drying or freezing, care is taken to discard those in which microbial growth has taken place to reduce contamination from equipment by cleaning and sanitizing it. • Removal of microorganism- washing with warm, plain water removes dirt. 1-3% acetic acid was effective in removing the flora but resulted in a reduction of shell thickness and egg quality. Lye, acids, formalin hypochlorites, quaternary ammonium compounds, various detergent- sanitizer combinations have been used at temperature from 32.2 to 60 C.
- 7. • Use of Heat- The heat coagulability of the egg white determine to a great extent the maximal heat treatment that can be given shell eggs. 800 sec at 57.5 C; 320 sec at 60 C or above resulted in some coagulation of the white when heat treatments were employed that would control rotting. • Use of low temperature- Chilling:- For commercial storage for 6 months or longer, a temperature of -1.7 to -0.55 C and relative humidity of 70 to 80 percent are recommended.
- 8. • Freezing:- The eggs first are selected by candling and then are washed mechanically with a final rinse in 200 to 500 ppm chlorine and then broken on automatic breaking machine. The eggs are broken, and the contents fall into inspection cups. • The frozen eggs are stored at -17.8 to -20.5 C. • Bacteria that spoil eggs stored at low temperatures, especially Pseudomonas organisms as well as bacteria of the genera Alcaligens, Proteus and Flavobacterium.
- 9. • Use of preservatives Preservatives may be used on the shells of eggs, in the atmosphere around them, or on wraps or containers for eggs. Chemical preservatives used are borates, permaganates, benzoates, salicylates, formates. Use of warm or hot solutions of hypochlorite, lye, acids, formalin, quaternary ammonium compounds and detergent-sanitizer combinations.
- 10. • Use of irradiation Experiments have indicated that pathogens in liquid, frozen and dried eggs can be inactivated by means of ionizing radiation
- 11. SPOILAGE • Changes Caused by microorganism 1) Contaminate the shell 2) Penetrate the pores of the shell to the shell membranes 3) Grow through the shell membranes to reach the white 4) Grow in the egg white
- 12. Bacterial rots • Green rots- Pseudomonas fluorescens • Colorless rots- Pseudomonas, Acinetobacter, Alcaligens and certain Coliform bacteria • Black rots- Proteus melanovogens, Pseudomonas, Aeromonas • Pink rots- Pseudomonas • Red rots- Serratia
- 13. Pin-spot molding • Yellow/ blue/ green spots- Penicillium • Dark-green or black spots- Cladosporium • Pink spots- Sporotrichum Fungal rotting Penicillum, Cladosporium/ Sporotrichum/ Mucor/ Thamnidium/ Botrytis/ Alternaria