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Tuesday, 24 May 2016

How Is Breakfast Important for Memory & Concentration?

You've likely heard that breakfast is the most important meal of the day. And it's true. Numerous medical studies over the years support this. Choosing the right foods to refuel your body when you wake up improves your memory and allows you to focus. Skipping breakfast may make it more difficult to concentrate. And if you think that forgoing a morning meal will prevent weight gain, think again. Eating first thing not only improves your concentration and ability to remember, but it also helps control the number on the scale. When you skip breakfast, your body goes into fasting mode, which increases your insulin response and, in turn, causes your body to store more fat.
How Is Breakfast Important for Memory & Concentration?
Fresh ingredients for a breakfast smoothie in a bowl. Photo Credit picalotta/iStock/Getty Images.

Calories

The calories you take in at breakfast help fuel your brain, which elevates short-term memory. However, eating too many calories in the morning could hinder your ability to concentrate, reports the "Journal of Adolescent Health." A heavy meal could leave you feeling drowsy and sluggish, making it more difficult to concentrate and remember important things, and a meal that is too light won't provide your brain with adequate calories to function. Try to get between 350 and 500 calories from your breakfast for the most benefit when trying to improve retention and sharpen focus.

Breakfast Nutrients

When you are choosing a morning meal, try to include a mix of complex carbohydrates, protein and fat. This mix of nutrients increases memory and allows your body to get the fuel it needs to focus. Carbohydrates are an especially important inclusion in your morning meal because they have the most impact on long-term memory. A study conducted by the University of Toronto and published in the December 2000 edition of the American Journal of Clinical Nutrition found that eating a carbohydrate-rich breakfast increased performance on short- and long-term memory tests among participants.

When to Eat Breakfast

Many people skip breakfast because they don't feel well when they eat right away or because they don't want to gain weight. However, eating in the morning will increase your performance at work or school. Try to eat within an hour or two after you wake up so that your brain is able to function optimally. If eating a large amount makes you uncomfortable, try eating a small snack soon after getting up and then another one an hour or so later.

What to Eat

Fruits and vegetables are good sources of carbohydrates and are a vital part of a healthy breakfast for improved memory and concentration. Try slicing fruit over whole-grain cereal or adding chopped vegetables to an omelet. Eat a whole-grain bagel with low-fat cream cheese and a cup of berries or topped with sliced tomatoes and cucumbers. Prepare oatmeal with low-fat milk and top with dried cranberries and sliced almonds. Have a slice of whole-wheat toast topped with peanut butter and a sliced banana or low-fat yogurt topped with granola and fruit. These meals are low in calories, high in nutrients and offer the right mix of carbohydrates, protein and fat that your brain needs to focus and remember.
www.livestrong.com

Durian Husk as Potential Source for Particleboard Industry

Authors
Zddin, Z. ;  [1]

  1. Mechanization and Automation Research Center, Malaysia Agricultural Research and Development Research Institute (MARDI), Serdang, Selangor (Malaysia)

Resource Relation:
Journal Name: AIP Conference Proceedings; Journal Volume: 1217; Journal Issue: 1; Conference: ICAMN-2007: International conference on advancement of materials and nanotechnology, Langkawi, Kedah (Malaysia), 29 May - 1 Jun 2007; Other Information: DOI: 10.1063/1.3377886; (c) 2010 American Institute of Physics

Publication Date: 2010-03-11

Subject:
36 MATERIALS SCIENCECOMPARATIVE EVALUATIONSCOMPOSITE MATERIALSFIBERSFLEXURAL STRENGTHFRUITSREINFORCED MATERIALSSCANNING ELECTRON MICROSCOPYSURFACE TREATMENTSSURFACESTENSILE PROPERTIESTEXTURE ELECTRON MICROSCOPYEVALUATIONFOODMATERIALSMECHANICAL PROPERTIESMICROSCOPY

Abstract

The main purpose of this study is to develop low cost particleboards using durian skin as its reinforcing materials. Mechanical characterizations such as tensile, compressive and flexural strength were investigated. The fibers were extracted through the traditional retting and also mechanized process to compare the fibers production output. Surface topology study using Scanning Electron Microscope was done to examine the surface texture of the produced fibers, as shown in Figure 1. The experimental investigation reveals that the addition of these fibers reduces the mechanical properties of the composite specimen. However it can be concluded that this composite satisfies the basic requirement of non-load bearing construction materials, and they could be used for partition walls and the like. Thus, the potential for development, therefore, seems to be very promising. Finally, apart from saving energy consumption for the building, the proposed materials offer an alternative option to dispose waste of fruit industry.

Journal Articles
DOI:  10.1063/1.3377886


For further details log on website :

http://www.osti.gov/scitech/biblio/21371698

Tool Wear Characteristics of Oil Palm Empty Fruit Bunch Particleboard

Title
Tool Wear Characteristics of Oil Palm Empty Fruit Bunch Particleboard

Authors 
Ratnasingam, Jegatheswaran; Chew Tek, Tee; Farrokhpayam, Saied Reza

Publication 
Journal of Applied Science, vol. 8, Issue 8, p.1594-1596

Publication Date 
00/2008


Abstract

A series of machining experiments on the Oil-Palm Empty Fruit Bunch (OPEFB) particleboard were carried out using a CNC router, to evaluate the tool wearing properties of the composite in comparison to the conventional wood-material particleboard. A single-fluted tungsten-carbide router bit (12 mm φ, 18 000 rpm), with a rake angle of 15° was used in this experiment, in which the depth of cut was 1.5 mm and feed speed was 4.5 m min-1. The router bit machined the edge of the board, moving along the full length before returning to repeat the cycle. The tool was examined for the extent of wear after complete failure had occurred. The result found that the wear pattern was similar in the oil-palm based particleboard and the wood-based particleboard, but the former was twice more abrasive compared to the latter. Microscopic examination of the cutter edge revealed greater incidence of micro-fracture when cutting the oil-palm based particleboard, indicating the presence of hard impurities in the composite. From an economic perspective, the tooling cost for machining oil-palm based particleboard is estimated to be twice of the cost for machining wood-based particleboard. This study shows that the machining properties of oil-palm based particleboard will be a primary concern, if the board is to find widespread application as a potential substitute for wood-based particleboard.

For further details log on website :

http://adsabs.harvard.edu/abs/2008JApSc...8.1594R

EFFECT OF SOLVENT ON THE BETA-O-4 BOND CLEAVAGE OF A LIGNIN MODEL COMPOUND BY TERT-BUTOXIDE UNDER MILD CONDITIONS

BioResources

EFFECT OF SOLVENT ON THE BETA-O-4 BOND CLEAVAGE OF A LIGNIN MODEL COMPOUND BY TERT-BUTOXIDE UNDER MILD CONDITIONS

Kineo Takeno, Tomoya Yokoyama, Yuji Matsumoto


Abstract


The beta-O-4 bond cleavage of a non-phenolic β-O-4 type dimeric lignin model compound, 2-(2-methoxyphenoxy)-1-(3,4-dimethoxyphenyl)-ethanol (III), was examined in systems using potassium tert-butoxide as a base (0.5 mol/l) and tert-butanol (tBuOH), dimethylsulfoxide, 1,4-dioxane, or tetrahydrofuran as a solvent. The β-O-4 bond of compound III was cleaved in any system at 30°C, and 2-methoxyphenol (II) was liberated. The amount of compound II liberated was close to the quantitative yield on the basis of the amount of compound III that disappeared, except for the treatment in the t-BuOH system. The reaction rate was dependent on what solvent was used. Half-life periods for these systems were roughly about 6.0, 3.0, 0.7, and 0.2h, respectively. It seemed that the rates were very high when the polarity of the solvents was low. Two reaction products generated from the aromatic ring with two methoxyl groups of compound III, 4-acetyl-1,2-dimethoxybenzene and 3,4-dimethoxybenzoic acid, were detected in all the systems. A peculiar reaction product, 1,2-dimethoxybenzene, was detected in a fairly large quantity, only when the latter two solvents with low polarities were applied.

Keywords


Alkyl-aryl ether; Base; t-Butoxide; Half-life; Lignin

Full Text: PDF

Welcome to BioResources! This online, peer-reviewed journal is devoted to the science and engineering of biomaterials and chemicals from lignocellulosic sources for new end uses and new capabilities. The editors of BioResources would be very happy to assist you during the process of submitting or reviewing articles. Please note that logging in is required in order to submit or review articles. Martin A. Hubbe, (919) 513-3022, hubbe@ncsu.edu; Lucian A. Lucia, (919) 515-7707, lucian.lucia@gmail.com URLs: bioresourcesjournal.com; http://ncsu.edu/bioresources ISSN: 1930-2126



For further details log on website :

http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_07_1_0015_Takeno_YM_Solvent_Beta_O_4_Cleavage_Lignin_Model

SURFACE SIZING APPLICATION OF WATERBORNE EPOXY RESIN ON LOW BASIS WEIGHT PAPER

BioResources

SURFACE SIZING APPLICATION OF WATERBORNE EPOXY RESIN ON LOW BASIS WEIGHT PAPER

Yuanyuan Li, Hongqi Dai, Li Wan, Zhengjun Zhu

Abstract


Reducing basis weight could lead to huge savings of forest resources as well as energy consumption and waste treatment in the papermaking process. However, low basis weight paper generally lacks normal strength and stiffness. The lower the basis weight of the paper, the more important is surface sizing. Highly cross-linked cured epoxy resin, due to its epoxy group and phenyl group, has gained such outstanding mechanical properties and dimensional stability that it could be utilized to enhance paper strength and stiffness through surface sizing when incorporated with oxidized starch. In this study, the impacts of sizing volume, fluid temperature, curing agent, and curing system dosage on sizing were investigated. Our results indicated that a rigid resin layer and interpenetrating polymer network formed on the surface and in the inner layer of the paper, respectively. The formed resin layers strongly support the paper and thus resulted in the improvement of strength and stiffness.

Keywords


Waterborne epoxy resin; Surface sizing; Tensile strength; Stiffness; Surface strength

Full Text: PDF

Welcome to BioResources! This online, peer-reviewed journal is devoted to the science and engineering of biomaterials and chemicals from lignocellulosic sources for new end uses and new capabilities. The editors of BioResources would be very happy to assist you during the process of submitting or reviewing articles. Please note that logging in is required in order to submit or review articles. Martin A. Hubbe, (919) 513-3022, hubbe@ncsu.edu; Lucian A. Lucia, (919) 515-7707, lucian.lucia@gmail.com URLs: bioresourcesjournal.com; http://ncsu.edu/bioresources ISSN: 1930-2126



For further details log on website :

https://doaj.org/toc/1930-2126/7/1

USE OF IONIC LIQUIDS TO IMPROVE THE PRODUCTION OF HYDROXYMETHYLFURFURAL FROM RENEWABLE BIOMASS

BioResources

USE OF IONIC LIQUIDS TO IMPROVE THE PRODUCTION OF HYDROXYMETHYLFURFURAL FROM RENEWABLE BIOMASS

Shengdong Zhu, Yanjie Tong, Yezi Lv, Yuanxin Wu

Abstract


Based on its rich chemistry and broadly available raw material sources, hydroxymethylfurfural (HMF) has become one of the most promising platform compounds for chemicals and biofuels from renewable biomass, and its production has drawn much attention in recent years. However, it is currently still facing significant technical challenges to make it economically feasible in an industrial scale. Use of ionic liquids has provided a potential alternative to address such challenges. Some studies have shown that the use of ionic liquids and suitable catalysts can inhibit side reactions and decrease the formation of by-products, thus improving selectivity and yield during conversion of renewable biomass to HMF. Moreover, the use of ionic liquids also simplifies the HMF production procedures from crude biomass in a one-pot process.

Keywords


Hydroxymethylfurfural; Plantform compound; Chemicals & biofuels; Renewable biomass

Full Text: PDF

Welcome to BioResources! This online, peer-reviewed journal is devoted to the science and engineering of biomaterials and chemicals from lignocellulosic sources for new end uses and new capabilities. The editors of BioResources would be very happy to assist you during the process of submitting or reviewing articles. Please note that logging in is required in order to submit or review articles. Martin A. Hubbe, (919) 513-3022, hubbe@ncsu.edu; Lucian A. Lucia, (919) 515-7707, lucian.lucia@gmail.com URLs: bioresourcesjournal.com; http://ncsu.edu/bioresources ISSN:  1930-2126



For further details log on website :

http://ojs.cnr.ncsu.edu/index.php/BioRes/article/view/BioRes_07_1_0003_Zhu_TLW_Ionic_Liquids_Prod_Furfural_Editorial

DECENTRALIZED THERMOPHILIC BIOHYDROGEN: A MORE EFFICIENT AND COST EFFECTIVE PROCESS

BioResources

DECENTRALIZED THERMOPHILIC BIOHYDROGEN: A MORE EFFICIENT AND COST EFFECTIVE PROCESS


Sudhir Kumar, Aditya Bhalla, Rajesh V. Shende, Rajesh K. Sani

Abstract


Nonfood lignocellulosic biomass is an ideal substrate for biohydrogen production. By avoiding pretreatment steps (acid, alkali, or enzymatic), there is potential to make the process economical. Utilization of regional untreated lignocellulosic biomass by cellulolytic and fermentative thermophiles in a consolidated mode using a single reactor is one of the ways to achieve economical and sustainable biohydrogen production. Employing these potential microorganisms along with decentralized biohydrogen energy production will lead us towards regional and national independence having a positive influence on the bioenergy sector.

Keywords


Biohydrogen; Biomass; Lignocellulosics; Fermentation; Thermophiles; Decentralization

Full Text: PDF

Welcome to BioResources! This online, peer-reviewed journal is devoted to the science and engineering of biomaterials and chemicals from lignocellulosic sources for new end uses and new capabilities. The editors of BioResources would be very happy to assist you during the process of submitting or reviewing articles. Please note that logging in is required in order to submit or review articles. Martin A. Hubbe, (919) 513-3022, hubbe@ncsu.edu; Lucian A. Lucia, (919) 515-7707, lucian.lucia@gmail.com URLs: bioresourcesjournal.com; http://ncsu.edu/bioresources ISSN: 1930-2126


For further details log on website :

Kraft Italian Dressing Nutritional Facts

Kraft markets a variety of Italian flavored salad dressings, each with different nutritional values. Salad dressing can be a diet downfall if you aren't careful to watch your serving size because many types are high in fat, calories, salt and sugar. Choosing a light Italian dressing lowers some of these numbers and allows you to enjoy it without derailing your healthy efforts. A serving of Kraft Italian dressing is 1 ounce, which is about 2 tablespoons.

Kraft Italian Dressing Nutritional Facts


Too much Italian dressing can negate the low fat and calorie content of a salad.Photo Credit SALAD image by brelsbil from Fotolia.com

Calories

Keeping the calories in your meals low can help you can lose weight or control it if you are already at a healthy number. Kraft Zesty Italian dressing contains 70 calories per serving, while the Tuscan House Italian has 130 calories per serving and the Creamy Italian contains 100 calories per serving. The fat-free Italian has 20 calories per serving and is clearly the better choice if you are watching your intake. Stick to one serving to control the calorie content of your salad.

Fat

A high fat diet increases the risk of heart disease and weight gain; sauces and dressings are commonly high in fat and you should limit them in a healthy meal plan. Kraft offers a fat-free Italian dressing that is a good option for someone who is eating a low-fat diet. The Tuscan House Italian contains 13 g of fat per serving, the Zesty Italian weighs in with 6 g and the Creamy Italian has 11 g. The average person should consume less than 78 g of fat per day. It is easy to get close to this if you smother your salad in more than one serving of Italian dressing.

Sodium

Most people should limit sodium intakes to between 1,500 and 2,300 mg of sodium per day. Many types of salad dressing, Kraft's Italian dressings included, have high levels of salt. Regularly consuming too much salt can lead to high blood pressure. A serving of Kraft Creamy Italian or Tuscan House Italian dressing contains 250 mg of sodium and the Zesty Italian has 370 mg. Fat-free Italian contains 380 mg. Limit yourself to one serving of Italian dressing to control your sodium intake.

Sugar

Eating too much sugar leads to weight gain, insulin resistance and diabetes. The American Heart Association recommends getting no more than 9 teaspoons of sugar each day, which is equivalent to about 36 g. A serving of both Kraft's fat-free Italian and Zesty Italian contain 2 g of sugar. The Tuscan House Italian and Creamy Italian also weigh in with 2 g of sugar. Pouring too much on your salad will quickly increase your sugar intake, but sticking to one serving lets you enjoy salad dressing without overloading on the sweet stuff.
www.livestrong.com

How to Make Homemade Healthy Rice Pudding and the Nutrition Facts

Because it usually contains heavy cream or evaporated milk, a generous amount of sugar and calorie-rich additions, rice pudding isn't what you might call a light dessert. However, when you're making it at home, you get to choose what's included, and that means you can make some simple substitutions to create a healthier treat. Your pudding will still taste great with low-fat or fat-free ingredients, but if you're modifying a favorite recipe, be aware that it won't turn out exactly the same way it normally does.

How to Make Homemade Healthy Rice Pudding and the Nutrition Facts

Use brown rice for the healthiest pudding. Photo Credit Medioimages/Photodisc/Photodisc/Getty Images.

Step 1

Cook 1/2 cup rice in a pot according to package directions to make 2 cups cooked rice.

Step 2

Add 3 1/2 cups skim milk, 1/3 cup sugar, 1/4 cup nonfat dry milk and a large pinch of salt to the cooked rice. Raise the heat to medium and stir the ingredients until the mixture begins to simmer.

Step 3

Cook the rice pudding over simmering heat for a half hour, stopping to stir every five minutes or whenever the pudding begins to stick to the bottom or sides of the pot.

Step 4

Crack two large eggs into a bowl, and use a whisk to beat the eggs thoroughly.




Step 5

Use a large spoon to scoop about 1/3 of the rice mixture into the beaten eggs. Whisk the rice and eggs together, then empty the bowl with the rice and egg mixture back into the pot on the stove.

Step 6

Continue to cook the pudding over medium heat for an additional two to three minutes. Stir for the entire remaining cooking time.

Step 7

Take the pot off the heat and stir 1/4 cup raisins, 1 tsp. vanilla extract and 1 tsp. cinnamon into the rice pudding.

Step 8

Pour the pudding into a large bowl.

Step 9

Cover the top of the pudding with plastic wrap to prevent it from developing a "skin," and chill the pudding in the refrigerator for at least four hours or overnight before spooning it into eight dishes and serving.

How to Use Agave Syrup with the Master Cleanse Diet

The Master Cleanse is a 10 day detox plan that can help you detoxify harmful toxins from the body and may help you to lose weight. During the Master Cleanse, you will drink at least six glasses of homemade lemonade and non-caffeinated herbal teas. The traditional lemonade recipe includes freshly squeezed lemons or limes, cayenne pepper, filtered water and Grade B organic maple syrup. For some individuals with type 2 diabetes or who need to be on a low gylcemic diet, maple syrup may be inappropriate because of it's high sugar content. Agave nectar is a suitable alternative to maple syrup in the Master Cleanse detox.

How to Use Agave Syrup with the Master Cleanse Diet
Substitute agave nectar for maple syrup in the Master Cleanse Photo Credit DAJ/amana images/Getty Images

Step 1

Mix together 2 tbsp. of freshly squeezed lemon or lime juice, a tbsp. of agave nectar and a 1/10 tsp. of cinnamon in a glass.

Step 2

Add 8 oz. of filtered room temperature or cold water and mix together or shake.

Step 3

Take a cayenne pepper capsule after drinking the lemonade mixture.


Step 4

Drink at least six glasses of the lemonade daily. Drink the lemonade whenever you feel hungry during the cleanse.








Advantages and Disadvantages of Fasting for Runners

Author BY   ANDREA CESPEDES  Food is fuel, especially for serious runners who need a lot of energy. It may seem counterintuiti...