What if it was much easier to distribute, store and give antibiotics to sick children? In low resource settings where pediatric formulations of antibiotics are rare, this could mean the difference between life and death? Learn more about four promising innovations including: peanut-butter infused amoxicillin that is easy to swallow, tastes good and also treats malnutrition (from Sangwei Lu at U Cal Berkeley); an amoxicillin suppository (from Catherine Tuleu and Sara Hanning at UC London); oil-based amoxicillin (from Connie Louw at Gateway Health Institute); and amoxicillin that you squeeze out of a tube like toothpaste (from Chenjie Xu at Nanyang Technical University). Who said there was no innovation in antibiotics?
ABSTRACT- The present study was undertaken to make paneer enriched with fiber otherwise fiber deficient paneer. Coconut powder is in the form of fiber was included in the preparation of paneer. Paneer is one such product which is a regular dietary favorite among the Indians. Paneer has short life span at room temperature. So, the present study was aimed to assess the shelf life of salted paneer at different intervals in refrigeration temperature and physico-chemical attributes also. Paneer is prepared by combined action of acid coagulants and heat treatment of buffalo and cow milk or a combination thereof. Paneer have pleasant odour and characteristic mild acidic flavour. No extraneous coloring matter should be added to paneer at any stage. Paneer is a highly perishable product and has limited shelf life, largely because of its high moisture content. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. The growth of microorganisms can be delayed and shelf life of paneer be increased by addition of salt in the paneer. All treatment combinations were analyzed for a total viable count (bacteria) on nutrient agar and fungi on PDA and Coliform on Mcconkey agar. All the samples had bacteriological count ranging from 1x104 to 14x104 cfu/gm. And in all samples coliform was absent, so the product was found to be good and proper hygienic condition were maintain during the preparation, handling, and storage.
Key words: Paneer, Standard Plate Count, Chemical analysis, Yeast and mould count, Fiber
The low FODMAP diet for irritable bowel syndrome: from evidence to practice Robin Allen
At the end of this session, participants will
be able to:
– Describe the mechanisms of action and
evidence for the use of the low FODMAP diet
in patients with irritable bowel syndrome
– Be familiar with the concepts of the 3 phases
for implementing the low FODMAP diet
– Discuss ways in which the diet could be
modified to suit the needs of the individual
What if it was much easier to distribute, store and give antibiotics to sick children? In low resource settings where pediatric formulations of antibiotics are rare, this could mean the difference between life and death? Learn more about four promising innovations including: peanut-butter infused amoxicillin that is easy to swallow, tastes good and also treats malnutrition (from Sangwei Lu at U Cal Berkeley); an amoxicillin suppository (from Catherine Tuleu and Sara Hanning at UC London); oil-based amoxicillin (from Connie Louw at Gateway Health Institute); and amoxicillin that you squeeze out of a tube like toothpaste (from Chenjie Xu at Nanyang Technical University). Who said there was no innovation in antibiotics?
ABSTRACT- The present study was undertaken to make paneer enriched with fiber otherwise fiber deficient paneer. Coconut powder is in the form of fiber was included in the preparation of paneer. Paneer is one such product which is a regular dietary favorite among the Indians. Paneer has short life span at room temperature. So, the present study was aimed to assess the shelf life of salted paneer at different intervals in refrigeration temperature and physico-chemical attributes also. Paneer is prepared by combined action of acid coagulants and heat treatment of buffalo and cow milk or a combination thereof. Paneer have pleasant odour and characteristic mild acidic flavour. No extraneous coloring matter should be added to paneer at any stage. Paneer is a highly perishable product and has limited shelf life, largely because of its high moisture content. Its shelf life was reported to be only six days under refrigeration, though its freshness is lost within three days. The spoilage of paneer occurs mainly due to the growth of microorganisms, which bring about various physico-chemical changes. The growth of microorganisms can be delayed and shelf life of paneer be increased by addition of salt in the paneer. All treatment combinations were analyzed for a total viable count (bacteria) on nutrient agar and fungi on PDA and Coliform on Mcconkey agar. All the samples had bacteriological count ranging from 1x104 to 14x104 cfu/gm. And in all samples coliform was absent, so the product was found to be good and proper hygienic condition were maintain during the preparation, handling, and storage.
Key words: Paneer, Standard Plate Count, Chemical analysis, Yeast and mould count, Fiber
The low FODMAP diet for irritable bowel syndrome: from evidence to practice Robin Allen
At the end of this session, participants will
be able to:
– Describe the mechanisms of action and
evidence for the use of the low FODMAP diet
in patients with irritable bowel syndrome
– Be familiar with the concepts of the 3 phases
for implementing the low FODMAP diet
– Discuss ways in which the diet could be
modified to suit the needs of the individual
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
We all have good and bad thoughts from time to time and situation to situation. We are bombarded daily with spiraling thoughts(both negative and positive) creating all-consuming feel , making us difficult to manage with associated suffering. Good thoughts are like our Mob Signal (Positive thought) amidst noise(negative thought) in the atmosphere. Negative thoughts like noise outweigh positive thoughts. These thoughts often create unwanted confusion, trouble, stress and frustration in our mind as well as chaos in our physical world. Negative thoughts are also known as “distorted thinking”.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
4. The experiment is run for 24 hours. The pH is taken at interval of 1 hour.
5. Graph pH versus time (hour) is plotted.Carrying out the experiment<br />Data logger is started recording the data and displaying the graph. The experiment is kept in a stable environment as the extremes in room temperature may give false readings.<br />EMPOWER<br />Appendix B<br />Result<br />Time (hour)pH15.44225.44235.44245.38055.36065.34075.29985.27895.258105.237115.230125.197135.186145.174155.158165.149175.142185.133195.121205.117215.112225.096235.074245.063<br />Graph<br />Discussion<br />Q1. Did you see a reduction in pH shortly after starting the experiment?A1.This partly depends upon the freshness of the milk but there should be little change at this stage.<br />Q2. What causes the change in pH as the milk turns sour?A2.The lactose in the milk is converted to lactic acid. As the acid level increases the pH level drops.<br />Q3. Is the reduction in pH constant over the entire experiment?A3. No. We can see from our graph the gradient significantly increases half way through for fresh pasteurised milk.<br />Q4. Calculate the extent of change in pH obtained during the experiment.A4. This will partly depend upon the students results. For our graph the milk went through a change in pH of 1.95 (6.75 - 4.8).<br />Q5. What do you think will be the result of incubating UHT milk over the same time period?A5. This question is there to make the students think of the different ways, and reasons for processing milk. I expect the results to be very stable over the same time period. <br />ENHANCE<br />School Milk Program has to be postponed for a time being because the food poisoning case among students due to milk spoilage. What are the factors causing the milk spoilage and how to overcome the problems?<br />UNIQUE FEATURES<br />Low cost because we only use a bottle of milk.<br />Easy to perform because this experiment only contain one variable which is pH.<br />By using data logger, we do not need a constant observation. The experiment can be left and after 24 hours, we can obtain the result.<br />The result can be analyze and interpreted easily. <br />The graph can be plotted easily.<br />REFERENCE<br />Measuring the pH of Milk. Retrieved on 31st August 2010 from http://www.picotech.com/experiments/ph_of_milk/ph_of-milk.html<br />
![TBC 3013<br />INFORMATION AND COMMUNICATION TECHNOLOGY IN BIOLOGY<br />THE MORE THE MERRIER<br />Bacterial Fermentation<br />GROUP MEMBERS:<br />,[object Object],LETCURER: ASSOC PROF DR SOPIA MD YASSIN<br />Class: 4 Science 1<br />Time: 7.40 a.m. – 9.00 a.m.<br />Theme: Physiology of Living Things<br />Learning Area: Development of Technology in Food Processing<br />Learning outcome: Relate food processing methods with factors causing food spoilage.<br />,[object Object],SCIENTIFIC CONCEPT<br />Milk is contaminated by bacteria even before it leaves the udder, although at this point they are harmless and few in numbers. <br />The two main groups of bacteria in milk are Lactic acids and coliforms. Lactic acid is the normal bacteria present in milk and dairy products. Coliforms are the main reason for milk spoilage. <br />ENGAGE<br />Appendix A <br /> <br /> Before After 1 day<br />Procedures<br />Equipment required<br />Data logger connected to a PC<br />One pH probe <br />A bottle of milk<br />Experiment set up<br />,[object Object]](https://image.slidesharecdn.com/themorethemerrier-101013094651-phpapp02/85/THE-MORE-THE-MERRIER-1-320.jpg)
