From zemser@uxa.cso.uiuc.edu Fri May 26 22:57:20 EDT 1995
Article: 4 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!howland.reston.ans.net!vixen.cso.uiuc.edu!uxa.cso.uiuc.edu!zemser
From: zemser@uxa.cso.uiuc.edu (Rachel Zemser   )
Newsgroups: sci.bio.food-science
Subject: The very first post
Date: 25 May 1995 03:08:43 GMT
Organization: University of Illinois at Urbana
Lines: 8
Message-ID: <3q0sbr$5i@vixen.cso.uiuc.edu>
NNTP-Posting-Host: uxa.cso.uiuc.edu


This is the first official post to the new sci.bio.food-science.
In a few days I will start working on the FAQAFS (Frequently asked questions
about food science) if anyone would like to help out, please let me know.

Rachel Zemser
zemser@uxa.cso.uiuc.edu



From cakg8650@uxa.cso.uiuc.edu Fri May 26 22:58:37 EDT 1995
Article: 10 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!howland.reston.ans.net!news.moneng.mei.com!news.ecn.bgu.edu!vixen.cso.uiuc.edu!uxa.cso.uiuc.edu!cakg8650
From: cakg8650@uxa.cso.uiuc.edu (Carlos A. Kantt)
Newsgroups: sci.bio.food-science
Subject: Re: Where can I read about food ingredients?
Date: 25 May 1995 14:05:54 GMT
Organization: University of Illinois at Urbana
Lines: 29
Message-ID: <3q22s2$sk0@vixen.cso.uiuc.edu>
References: <EPHRAIM.95May25092858@cmns-moon.think.com>
NNTP-Posting-Host: uxa.cso.uiuc.edu

ephraim@cmns-moon.think.com (Ephraim Vishniac) writes:


>Greetings, Food Scientists!

>I'd like to know if there's a standard reference on the derivation of food
>ingredients. What I'm interested in is a book that tells me not just what
>food ingredients are, but what they're made from.  For example, an ordinary
>dictionary tells me that sorbitol occurs naturally in some fruits and
>berries, but fails to tell me that it's commonly made from dextrose, which
>is in turn commonly made from corn.

>Another example (one that I'm still stumped by) is cellulose gum. By
>wandering around a chemical dictionary, I see that cellulose gum is
>food-grade carboxymethyl cellulose, but I couldn't find any clear statement
>on what the popular sources of cellulose for food processing are.


 I don't know if this is a standard reference, but you could try 'Encyclopedia of Food Science and Technology, Y.H. Hui Ed. in Chief, Jhon Wiley & Sons, Inc.
 
 It Sure has a lot of information
 
 Hope This helps
 >--
-- 
--------------------------------------------------------------------------------
Carlos A Kantt                                 E-mail: cakg8650@uxa.cso.uiuc.edu
University of Illinois                         TE: (217) 333-9420
Department of Food Science


From len.steele@ualberta.ca Fri May 26 23:00:15 EDT 1995
Article: 13 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!howland.reston.ans.net!agate!library.ucla.edu!info.ucla.edu!unixg.ubc.ca!rover.ucs.ualberta.ca!sunshine.afns.ualberta.ca!user
From: len.steele@ualberta.ca (Len Steele)
Newsgroups: sci.bio.food-science
Subject: Greetings
Date: 25 May 1995 14:19:23 GMT
Organization: Agr, Food & Nutr Sci
Lines: 54
Message-ID: <len.steele-2505950823160001@sunshine.afns.ualberta.ca>
NNTP-Posting-Host: sunshine.afns.ualberta.ca

     Hello!  Good to see a food science group.  I'm a technologist in
Food Chemistry in the Department of Agricultural, Food and
Nutritional Science at the University of Alberta.  Not too many
here are accessing the news server, but I'll try to get more on
it.  Due to big $ cutbacks at my university, the former Food
Science & Nutrition merged last September with Animal Science
and Plant Science to form this new department (previously
Food Science had merged with Foods & Nutrition).  
    Rachel, perhaps as part of the FAQ, or maybe as a "regular repost",
there could be a list of  WWW sites (departments, other sites
with useful info and/or links), such as the following possibilities
I currently have bookmarked in Netscape:

http://library2.dfp.csiro.au/fdnet.htm
    Internet Resources for Food Science & Technology
http://www.crop.cri.nz/crop/infoods/infoods.html
    International Food Data Systems Project
http://www.pls.com:8001/his/cfr.html
    Code of Federal Regulations (USA)
http://vm.cfsan.fda.gov/list.html
    Center for Food Safety and Applied Nutrition
http://hpb1.hwc.ca/links/english.html
     Health & Welfare Canada (hopefully they'll add more food info)
http://www.speakeasy.org/~dbrick/Hot/schools.html
    Links to lots of universities, colleges... (not specifically Food Sci)
http://www.afns.ualberta.ca
    My dept; not just food science; (pages "under construction"!)
http://www.umanitoba.ca/Agriculture/Agriculture.html
    Fac. Agriculture & Food Science, U of Manitoba (pages "under construction"!)
http://fscn1.fsci.umn.edu/
    Food Sci & Nutr, U. Minn.
http://www.uwrf.edu/food-science/welcome.html
    Food Sci & Technol, U. Wisc. River Falls
http://www.nysaes.cornell.edu:80/fst/index.html
    Food Sci & Technol, Cornell
http://www.foodsci.purdue.edu/
    Purdue Food Sci home page
http://gnv.ifas.ufl.edu/
    U. Florida, Food & Agr Sci
http://ace.acadiau.ca/science/nutr/home.html
    Acadia U, Nutr & Food Sci
gopher://bluehen.ags.udel.edu:71/hh/.recruit/AgriculturalSci.html
    U Delaware, Coll. Agr. Sci.
http://ag.arizona.edu:80/NSC/
    Nutritional Sci. at Arizona
http://gallus.tamu.edu/nutr/nutr.html
    Texas A&M, Fac. Nutr.

Good grief, enough of the list already, eh? (Note the Canadian "eh?"!)
I'll wait for the FAQ to see about guidelines (e.g. how broad will this
group be, e.g. include "nutrition" or is that better in a different group?).

Len Steele
(len.steele@ualberta.ca)


From oahu67@msn.fullfeed.com Sat May 27 11:13:53 EDT 1995
Article: 16 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!howland.reston.ans.net!spool.mu.edu!uwm.edu!uwvax!fullfeed!kanaka.msn.fullfeed.com!user
From: oahu67@msn.fullfeed.com (Ken Smith)
Newsgroups: sci.bio.food-science
Subject: Biotechnology and food
Date: Thu, 25 May 1995 18:44:59 -0500
Organization: Image Nation
Lines: 12
Message-ID: <oahu67-2505951844590001@kanaka.msn.fullfeed.com>
NNTP-Posting-Host: kanaka.msn.fullfeed.com

   Dr. Tom Zinnen of the University of Wisconsin is employed by that
university and its extensionwing to do public education on biotechnology
and food.  He helps teachers and extension people learn how and what to
teach the public.  His home page on the Web is
http://www.wisc.edu:80/biotech_ed/
   Dr. Zinnen also has available a two-sided full-color large poster on
biotechnology in food, at minimal cost.  You can download an Adobe Arcobat
file of the poster from http://wisdom.uwex.edu:80/~cepubs/ncr570.pdf.html
   Dr. Zinnen's home page also contains a link where you can download an
Acrobat reader for whatever operating system you have.
-- 
My home page is http://www.msn.fullfeed.com:80/oahu67/homepage.html


From jcooper@usa.net Sat May 27 15:46:59 EDT 1995
Article: 18 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!news.kei.com!bloom-beacon.mit.edu!usc!math.ohio-state.edu!magnus.acs.ohio-state.edu!csn!earth.usa.net!port2.den1-annex.usa.net!jcooper
From: jcooper@usa.net (Joel Cooper)
Newsgroups: sci.bio.food-science
Subject: new health magazine on the web
Date: Sat, 27 May 1995 11:02:35
Organization: The Medical Reporter
Lines: 28
Message-ID: <jcooper.58.000B0B59@usa.net>
NNTP-Posting-Host: port2.den1-annex.usa.net
X-Newsreader: Trumpet for Windows [Version 1.0 Rev A]

The Medical Reporter, a new health magazine on the world wide web,
is available at:

http://www.dash.com/netro/nwx/tmr/tmr0595/tmr0595.html
(May 1995 issue)

http://www.dash.com/netro/nwx/tmr/tmr0495/tmr0495.html
(April 1995 issue)

The magazine covers general medical/healthcare topics for men, women,
and children, as well as mental health subjects.

Access is free to all.

Hope to have you visit.

With very best regards,
Joel R. Cooper
Editor-in-Chief
The Medical Reporter
jcooper@medreport.com

Joel R. Cooper
The Medical Reporter/Joel R. Cooper Creative Services
Medical & Healthcare writing, editing and reporting
P.O. Box 370314
Denver, CO 80237
Telephone: (303) 337-6299; FAX: (303) 337-9201


From szsvinct@reading.ac.uk Sat May 27 15:48:08 EDT 1995
Article: 19 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!doc.news.pipex.net!pipex!sunsite.doc.ic.ac.uk!sunews!news
From: Julian FV Vincent <szsvinct@reading.ac.uk>
Newsgroups: sci.bio.food-science
Subject: Texture
Date: 26 May 1995 14:52:53 GMT
Organization: University of Reading, U.K.
Lines: 11
Message-ID: <3q4q05$lac@susscsc1.rdg.ac.uk>
NNTP-Posting-Host: sapc42.reading.ac.uk

Good to see this group.  My interests border on materials science, so
one of the areas I've been working in over the last 10 years or so is
food texture.  We have done lots on texture of vegetables, quite a lot
on apples, have just finished 3 years on wheat and are currently 
researching the origin of crispness.  All the time we are using the
concepts of materials science (in particular, fracture mechanics) and
have, I'm afraid, no time for texturometers, penetrometers and the
like.  So vegetables are understood from the level of cell wall
mechanics and up; with crispness we are looking at aspects of brittle
fracture mechanics and Griffith critical flaws, etc.  Anyone want to
take a real _rational_ look at this subject?


From jralphb@easynet.co.uk Sun May 28 23:42:56 EDT 1995
Article: 20 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (jralphb)
Newsgroups: sci.bio.food-science
Subject: Re: The very first post -FAQAFS
Date: Sun, 28 May 1995 05:36:52 GMT
Organization: Institute of Food Science & Technology
Lines: 31
Message-ID: <3q860e$7ap@news.easynet.co.uk>
References: <3q0sbr$5i@vixen.cso.uiuc.edu>
Reply-To: jralphb@easynet.co.uk
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Free Agent v0.55

zemser@uxa.cso.uiuc.edu (Rachel Zemser   ) wrote:


>This is the first official post to the new sci.bio.food-science.
>In a few days I will start working on the FAQAFS (Frequently asked questions
>about food science) if anyone would like to help out, please let me know.

>Rachel Zemser
>zemser@uxa.cso.uiuc.edu

Congratulations to Rachel on successfully setting up sci.bio
food-science newsgroup, a great achievement and valuable new resource.

Many FAQAFS already exist on the Internet.  Another new food science
and technology resource since 2 May,  the WWW home page of the
Institute of Food Science & Technology (IFST) is at the heart of a
web of many linked pages. They include pages dealing with numerous
aspects of food science and technology as a subject and as a
profession, including standards of competence, standards of ethical
integrity, careers, hot topics, information about IFST, and 51 FAQ
about food science and technology, grouped under the headings of Food
and Nutrition, Food Safety, Additives and Packaging, and Science and
Food.

Visit the IFST home pages at  http://www.easynet.co.uk/ifst/

J Ralph Blanchfield
Webmaster, IFST
jralphb@easynet.co.uk




From jralphb@easynet.co.uk Sun May 28 23:45:18 EDT 1995
Article: 21 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (jralphb)
Newsgroups: sci.bio.food-science
Subject: Re: The very first post -FAQAFS
Date: Sun, 28 May 1995 05:37:12 GMT
Organization: Institute of Food Science & Technology
Lines: 31
Message-ID: <3q8613$7ap@news.easynet.co.uk>
References: <3q0sbr$5i@vixen.cso.uiuc.edu>
Reply-To: jralphb@easynet.co.uk
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Free Agent v0.55

zemser@uxa.cso.uiuc.edu (Rachel Zemser   ) wrote:


>This is the first official post to the new sci.bio.food-science.
>In a few days I will start working on the FAQAFS (Frequently asked questions
>about food science) if anyone would like to help out, please let me know.

>Rachel Zemser
>zemser@uxa.cso.uiuc.edu

Congratulations to Rachel on successfully setting up sci.bio
food-science newsgroup, a great achievement and valuable new resource.

Many FAQAFS already exist on the Internet.  Another new food science
and technology resource since 2 May,  the WWW home page of the
Institute of Food Science & Technology (IFST) is at the heart of a
web of many linked pages. They include pages dealing with numerous
aspects of food science and technology as a subject and as a
profession, including standards of competence, standards of ethical
integrity, careers, hot topics, information about IFST, and 51 FAQ
about food science and technology, grouped under the headings of Food
and Nutrition, Food Safety, Additives and Packaging, and Science and
Food.

Visit the IFST home pages at  http://www.easynet.co.uk/ifst/

J Ralph Blanchfield
Webmaster, IFST
jralphb@easynet.co.uk




From matchett@holly.colostate.edu Sun May 28 23:45:19 EDT 1995
Article: 22 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!purdue!yuma!slip121x.slip.colostate.edu!user
From: matchett@holly.colostate.edu (J. R. Matchett)
Newsgroups: sci.bio.food-science,rec.food.cooking
Subject: paxx?
Date: Sat, 27 May 1995 16:49:38 -0600
Organization: Colorado State University
Lines: 6
Message-ID: <matchett-2705951649380001@slip121x.slip.colostate.edu>
NNTP-Posting-Host: slip121x.slip.colostate.edu
Xref: bigblue.oit.unc.edu sci.bio.food-science:22 rec.food.cooking:142200

What is paxx?  It seems to be in everything from bread to groud beef
lately.  Please e-mail me a response as I don't normally read this group.

Thanks in advance :-)

-J.R.


From c524485@showme.missouri.edu Sun May 28 23:45:20 EDT 1995
Article: 23 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!zombie.ncsc.mil!news.missouri.edu!mizzou-ts7-14
From: c524485@showme.missouri.edu (Daniel C. Armstrong)
Newsgroups: sci.bio.food-science
Subject: Sucrose Polyesters
Date: Fri, 26 May 95 17:09:53 GMT
Organization: University of Missouri
Lines: 10
Distribution: world
Message-ID: <3q55i3$s49@news.missouri.edu>
NNTP-Posting-Host: mizzou-ts7-14.missouri.edu
X-Newsreader: News Xpress Version 1.0 Beta #2

Does anyone have any information on WHERE there is any research going on regarding
sucrose (or other carbohydrate) polyesters, with regard to complete fat replacement? I am
a MS student interested in a school for my PhD that has any research involving sucrose
polyesters.

Thanks!

Dann
Food Science and Human Nutrition
University of Missouri-Columbia


From bgray@connix.com Sun May 28 23:45:21 EDT 1995
Article: 24 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!news.ultranet.com!news.sprintlink.net!connix.com!bgray
From: bgray@connix.com (Brian Gray)
Newsgroups: sci.bio.food-science
Subject: Canned food
Date: 28 May 1995 04:09:12 GMT
Organization: Connix - The Connecticut Internet Exchange
Lines: 11
Message-ID: <3q8t18$neq@comet.connix.com>
NNTP-Posting-Host: comet.connix.com
X-Newsreader: TIN [version 1.2 PL2]


   How long can canned food be kept good for?  I've gotten answeres from 
2 years to forever.  What other long-term storage of food is the best?
 
   Hope this is the right newsgroup for this..
 
            Thankx

                 -Bri
                  bgray@connix.com



From rvdenker@allserv.rug.ac.be Sun May 28 23:45:22 EDT 1995
Article: 25 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!newsfeed.pitt.edu!nntp.club.cc.cmu.edu!cantaloupe.srv.cs.cmu.edu!das-news2.harvard.edu!news2.near.net!news.mathworks.com!news.kei.com!bloom-beacon.mit.edu!spool.mu.edu!uwm.edu!vixen.cso.uiuc.edu!howland.reston.ans.net!news.sprintlink.net!EU.net!Belgium.EU.net!chaos.kulnet.kuleuven.ac.be!idefix.CS.kuleuven.ac.be!infoserv.rug.ac.be!allserv!rvdenker
From: rvdenker@allserv.rug.ac.be (Rik Vandenkerckhove)
Newsgroups: sci.bio.food-science
Subject: E-BED
Date: 28 May 1995 12:33:33 GMT
Organization: University of Ghent, Belgium
Lines: 8
Message-ID: <3q9qit$ijg@infoserv.rug.ac.be>
NNTP-Posting-Host: allserv.rug.ac.be
X-Newsreader: TIN [version 1.2 PL2]



--
Rik Vandenkerckhove
Rik.Vandenkerckhove@rug.ac.be
Universiteit Gent
Vakgroep Analytische Scheikunde
Elektrochemie


From rvdenker@allserv.rug.ac.be Sun May 28 23:45:23 EDT 1995
Article: 26 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!newsfeed.pitt.edu!nntp.club.cc.cmu.edu!cantaloupe.srv.cs.cmu.edu!das-news2.harvard.edu!news2.near.net!news.mathworks.com!news.kei.com!bloom-beacon.mit.edu!spool.mu.edu!uwm.edu!vixen.cso.uiuc.edu!howland.reston.ans.net!news.sprintlink.net!EU.net!Belgium.EU.net!chaos.kulnet.kuleuven.ac.be!idefix.CS.kuleuven.ac.be!infoserv.rug.ac.be!allserv!rvdenker
From: rvdenker@allserv.rug.ac.be (Rik Vandenkerckhove)
Newsgroups: sci.bio.food-science
Subject: E-BED : (E)1,4-diamino,2-butene
Date: 28 May 1995 12:40:38 GMT
Organization: University of Ghent, Belgium
Lines: 18
Message-ID: <3q9r06$ijg@infoserv.rug.ac.be>
NNTP-Posting-Host: allserv.rug.ac.be
Keywords: E-BED, University of Glasgow, (E)1,4-diamino-2-butene.
X-Newsreader: TIN [version 1.2 PL2]

Greetings,

I'm looking for all possible information on the use and production of 
E-BED or (E)1,4-diamino-2-butene.  

I know it's been used as a fungicide in fodder.
It is developed at the University of Glasgow and distributed by the 
British Technology Group ltd.

  
Thanks.

--
Rik Vandenkerckhove
Rik.Vandenkerckhove@rug.ac.be
Universiteit Gent
Vakgroep Analytische Scheikunde
Elektrochemie


From jralphb@easynet.co.uk Sun May 28 23:45:24 EDT 1995
Article: 27 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!purdue!haven.umd.edu!news.umbc.edu!eff!news.duke.edu!news.mathworks.com!news.bluesky.net!news.sprintlink.net!demon!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re New Health Magazine on the Web
Date: Mon, 29 May 1995 00:43:44 GMT
Organization: Easynet Ltd
Lines: 13
Message-ID: <3qa97h$ar6@news.easynet.co.uk>
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Free Agent v0.55

Have visited April and May issues of Medical Reporter, and
particularly noted the Letter from the Editor in the former.  That
letter and the contents strongly suggest that newsgroup sci.bio.food
science is an inappropriate newsgroup on which to promote that Web
site and magazine. 

sci.med would be the proper place.

Regards

Ralph
Food Science, Food Technology & Food Law Consultant



From ml451@lu.erisoft.se Mon May 29 21:45:51 EDT 1995
Article: 28 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!doc.news.pipex.net!pipex!sunic!sunic.sunet.se!erinews.ericsson.se!antares.lu.erisoft.se!lu!ml451
From: ml451@lu.erisoft.se (Mikael Larsson)
Newsgroups: sci.bio.food-science
Subject: Q:Literature on taste
Date: 29 May 1995 11:28:30 GMT
Organization: Erisoft AB, Sweden
Lines: 18
Message-ID: <3qcb4u$95m@antares.lu.erisoft.se>
NNTP-Posting-Host: deneb.lu.erisoft.se
X-Newsreader: TIN [version 1.2 PL2]

Dear fellow s.b.f'ers,

I am looking for good literature on the physiology of taste.
I am aware of that taste is a very individual thing. I am
pretty sure, however, that there are some common principles
for the sensation of taste for all people.

In particular, I am interested in the interaction of various
substances to form a net taste sensation. Non-linear effects
would also be of interest.

The influence of temperature, appetite etc. on the sensitivity
of the taste sensors would also be interesting topics.

Please reply by email to: Mikael.Larsson@lu.erisoft.se.

Thanks in advance,
Mikael Larsson


From pking@idirect.com Mon May 29 21:45:52 EDT 1995
Article: 29 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!uunet!fonorola!news.compulink.com!not-for-mail
Newsgroups: sci.bio.food-science
From: pking@idirect.com (Paul King)
Subject: Fish Oils/Computer Programming
Message-ID: <Edda1995May28.221043.92@news.compulink.com>
Date: 29 May 95 02:10:44 GMT
X-Newsreader: Forte Free Agent v0.46
X-Nntp-Posting-Host: fate.idirect.com
Lines: 9

I am pleased to see this group. I have a B. Sc. in general food
science, and am interested in fish oils, particularly n-3 fatty acids.
I am also interested developing ideas for the application of computer
programming in the area of Food Science. If there are people out there
who wish to discuss these areas, as well as possible research areas in
these fields, I would be pleased to discuss these things.

Paul King



From pking@idirect.com Mon May 29 21:45:53 EDT 1995
Article: 30 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!news-e1a.megaweb.com!newstf01.news.aol.com!uunet!fonorola!news.compulink.com!not-for-mail
Newsgroups: sci.bio.food-science
From: pking@idirect.com (Paul King)
Subject: Re: The very first post
Message-ID: <Edda1995May28.235227.576@news.compulink.com>
Date: 29 May 95 03:52:27 GMT
References: <3q0sbr$5i@vixen.cso.uiuc.edu>
X-Newsreader: Forte Free Agent v0.46
X-Nntp-Posting-Host: chaos.idirect.com
Lines: 19

zemser@uxa.cso.uiuc.edu (Rachel Zemser   ) wrote:


>This is the first official post to the new sci.bio.food-science.
>In a few days I will start working on the FAQAFS (Frequently asked questions
>about food science) if anyone would like to help out, please let me know.

I would be glad to help out. ... Do you have some questions of your
own you would like to work on? If not, I could think of some questions
myself. Like how to represent nomenclature on the net. Acceptable,
and/or commonly-used abbreviations, and so on. Looks like we would
have to aggree on much of this by correspondence.

>Rachel Zemser
>zemser@uxa.cso.uiuc.edu

Paul 
pking@idirect.com



From rherff@netaxs.com Mon May 29 21:45:54 EDT 1995
Article: 31 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!math.ohio-state.edu!uwm.edu!msunews!netnews.upenn.edu!netaxs.com!rherff
From: rherff@netaxs.com (Ron Herff)
Newsgroups: sci.bio.food-science
Subject: Negative Calories
Date: 28 May 1995 19:58:42 GMT
Organization: Philadelphia's Complete Internet Provider
Lines: 5
Message-ID: <3qakli$ba@netaxs.com>
NNTP-Posting-Host: unix5.netaxs.com
X-Newsreader: TIN [version 1.2 PL2]

I heard that some food require more calories to digest than the food 
provides. This means that, in effect, these type of food have "negative" 
calories. Does anyone have any information on this subject. Thank in advance.




From len.steele@ualberta.ca Mon May 29 21:45:55 EDT 1995
Article: 32 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!emf.emf.net!overload.lbl.gov!agate!library.ucla.edu!unixg.ubc.ca!news.bc.net!rover.ucs.ualberta.ca!sunshine.afns.ualberta.ca!user
From: len.steele@ualberta.ca (Len Steele)
Newsgroups: sci.bio.food-science
Subject: Re: The very first post -FAQAFS
Date: 29 May 1995 14:20:30 GMT
Organization: Agr, Food & Nutr Sci
Lines: 18
Message-ID: <len.steele-2905950824240001@sunshine.afns.ualberta.ca>
References: <3q0sbr$5i@vixen.cso.uiuc.edu> <3q860e$7ap@news.easynet.co.uk>
NNTP-Posting-Host: sunshine.afns.ualberta.ca

In article <3q860e$7ap@news.easynet.co.uk>, jralphb@easynet.co.uk wrote:
   ... Many FAQAFS already exist on the Internet.  Another new food science
   and technology resource since 2 May,  the WWW home page of the
   Institute of Food Science & Technology (IFST) is at the heart of a
   web of many linked pages... Visit the IFST home pages at  
   http://www.easynet.co.uk/ifst/

Thanks to J Ralph Blanchfield (Webmaster, IFST; jralphb@easynet.co.uk)
for this information.  I see that http://library2.dfp.csiro.au/fdnet.htm
(the first listed resource in my "Greetings" list) has entered your web
site and marked it as "new" (***).  David K. MacKinnon (PEI Food Technol.
Center)
may be setting up a web page, with links--if he does, no doubt we will
see a posting in this newsgroup (meanwhile the csiro and ifst pages likely
link to many/most of the "interesting sites").

Len Steele
(len.steele@ualberta.ca)


From dubinse@dunx1.ocs.drexel.edu Mon May 29 21:45:57 EDT 1995
Article: 33 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!agate!dog.ee.lbl.gov!overload.lbl.gov!emf.emf.net!news.uoregon.edu!vixen.cso.uiuc.edu!uwm.edu!msunews!netnews.upenn.edu!news.drexel.edu!dunx1.ocs.drexel.edu!not-for-mail
From: dubinse@dunx1.ocs.drexel.edu (Dr. Stephen Dubin)
Newsgroups: sci.bio.food-science
Subject: Re: Negative Calories
Date: 28 May 1995 18:56:01 -0400
Organization: Drexel University
Lines: 18
Message-ID: <3qav21$80o@dunx1.ocs.drexel.edu>
References: <3qakli$ba@netaxs.com>
NNTP-Posting-Host: dunx1.ocs.drexel.edu

I recall that when I took physics II, I learned about the heat of fusion.
According to that concept, water (in the form of ice) requires 80 calories
per gm to make the transition from frozen to liquid state.  I knew that
a pound of ugly fat is worth about 3500 calories ; so, by simple division,
I determined that I would need to melt 43.8 gm of ice to lose a pound of
excess body fat.  This seemed much easier than diet or exercise so I 
weighed three ice cubes (50 gm) and prepared to tuck them into convenient
body orifices for melting.  To my chagrin, I learned that food energy is
measured in *LARGE* calories (1 large calorie = 1000 small calories),
while the physics II calories are small calories.  Faced with the task
of melting 48 kg of ice with my body warmth, I abondoned the idea.


-- 
|            Stephen Dubin VMD, PhD            |                      |
|  Biomedical Engineering & Science Institute  | Phone: 215-895-2219  |
|  Drexel University,  Philadelphia  PA 19104  | Fax:   215-895-4983  |
|     email: dubinse@duvm.ocs.drexel.edu       |                      |


From rob-l@mars.superlink.net Mon May 29 21:45:58 EDT 1995
Article: 34 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!earth.superlink.net!mars!rob-l
From: rob-l@mars.superlink.net (Rob-L)
Newsgroups: sci.bio.food-science
Subject: Synthetic foods
Date: 27 May 1995 13:23:30 GMT
Organization: SuperNet, Inc., NJ, USA (908-828-8988)
Lines: 6
Message-ID: <3q794i$5p2@earth.superlink.net>
NNTP-Posting-Host: mars.superlink.net
X-Newsreader: TIN [version 1.2 PL2]

Foods can be compounded from refined food components, but what efforts 
have been made to produce food from materials that are not edible by humans?

Do we know enough about nutrition to design complete diets from scratch?
(that is, by specifying and knowing each and every chemical component)



From rob-l@mars.superlink.net Mon May 29 21:45:59 EDT 1995
Article: 35 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!news.mathworks.com!news.bluesky.net!news.sprintlink.net!earth.superlink.net!mars!rob-l
From: rob-l@mars.superlink.net (Rob-L)
Newsgroups: sci.bio.food-science
Subject: Re: Canned food
Date: 28 May 1995 19:47:55 GMT
Organization: SuperNet, Inc., NJ, USA (908-828-8988)
Lines: 9
Message-ID: <3qak1b$fdt@earth.superlink.net>
References: <3q8t18$neq@comet.connix.com>
NNTP-Posting-Host: mars.superlink.net
X-Newsreader: TIN [version 1.2 PL2]

Brian Gray (bgray@connix.com) wrote:

:    How long can canned food be kept good for?  I've gotten answeres from 
: 2 years to forever.  What other long-term storage of food is the best?
:  
 
The dog food I just bought has a "Best Before" date about 16 months from 
now stamped on top, FWIW.



From ABDU35A@prodigy.com Mon May 29 21:46:00 EDT 1995
Article: 36 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!solaris.cc.vt.edu!swiss.ans.net!prodigy.com!usenet
From: ABDU35A@prodigy.com (Kevin Finnie)
Newsgroups: sci.bio.food-science
Subject: Food Patents
Date: 29 May 1995 18:47:43 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 9
Distribution: world
Message-ID: <3qd4sf$110c@usenetw1.news.prodigy.com>
NNTP-Posting-Host: inugap4.news.prodigy.com
X-Newsreader: Version 1.2

I have an interest in searching for European patents and applications 
with the broad subject of <food>.  I have a service that will do this but 
they don't know the classes to search.  For US patents it is easy.  All 
come under class 426.
Does anyone out there know the classes for European patents?

Kevin Finnie
abdu35a@prodigy.com



From vpnsgva@flood.xnet.com Mon May 29 21:46:02 EDT 1995
Article: 37 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!news-e1a.megaweb.com!newstf01.news.aol.com!uunet!xnet!vpnsgva
From: vpnsgva@flood.xnet.com (Vijay Sharma)
Newsgroups: sci.bio.food-science
Subject: job wanted in Chicago
Date: 29 May 1995 04:34:09 GMT
Organization: XNet - A Full Service Internet Provider - (708) 983-6064
Lines: 1
Message-ID: <3qbis1$ruh@flood.xnet.com>
NNTP-Posting-Host: monsoon.xnet.com
X-Newsreader: TIN [version 1.2 PL2]




From stewart@bud.peinet.pe.ca Mon May 29 21:46:03 EDT 1995
Article: 38 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!torn!news.unb.ca!cycor.ca!cycor.ca!not-for-mail
From: stewart@bud.peinet.pe.ca (Paul Stewart)
Newsgroups: sci.bio.food-science
Subject: ginseng processing?
Date: 29 May 1995 09:25:34 -0400
Organization: PEINet, Charlottetown, Prince Edward Island, Canada
Lines: 21
Sender: stewart@cycor.ca
Distribution: world
Message-ID: <3qcefu$93k@bud.peinet.pe.ca>
NNTP-Posting-Host: bud.peinet.pe.ca

	I have been researching ginseng for some years now, and am 
gathering info on the following topics:

	-post-harvest processing		-stratification of seed
	-embryo and root tissue culture 	-value-added products
	-extraction technology			-wild cultivation
	-MAP of fresh root			-plant waste uses (leaves)

	I am currently interested in utilizing the American species 
(Panax quinquefolia) to process as "red ginseng" and am attempting to 
discover the types of herbs and fungi used in its fermentation, as well 
as develop methods of simple extraction. Our province is fast becoming a 
significant producer of the cultivated type. I would like to correspond, 
informally or scientifically, with anyone interested  in these or related 
topics.

ABIOGEN c/o Paul Stewart
RR #2 Vernon Bridge
Prince Edward Island
CANADA   C0A 2E0
stewart@cycor.ca


From MikeW@Mindlink.bc.ca Tue May 30 23:05:09 EDT 1995
Article: 39 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!agate!news.mindlink.net!line05.pm1.nwm.mindlink.net!user
From: MikeW@Mindlink.bc.ca (Michael.Wong)
Newsgroups: sci.bio.food-science
Subject: Noodle Manufacturing
Date: 30 May 1995 11:40:42 GMT
Organization: MIND LINK! Communications Corp.
Lines: 8
Message-ID: <MikeW-3005950441590001@line05.pm1.nwm.mindlink.net>
NNTP-Posting-Host: line05.pm1.nwm.mindlink.net

Does anyone in this group know of where one could get information on the finer
points of manufacturing oriental noodles? I have looked everywhere and have
come up with very little information. At this point I am not ready to purchase
a factory to get some detailed information yet.

Thanks for any leads.

Regards MikeW


From erix.schokker@zuivel.lmt.wau.nl Tue May 30 23:05:11 EDT 1995
Article: 40 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!EU.net!sun4nl!news.nic.surfnet.nl!news.wau.nl!usenet
From: erix schokker <erix.schokker@zuivel.lmt.wau.nl>
Newsgroups: sci.bio.food-science,bionet.molbio.proteins,sci.bio,sci.bio.technology,sci.eng.chem,sci.bio.microbiology,sci.agriculture,fj.sci.bio,fj.sci.chem
Subject: ?temp.dependance of Michaelis const./enzyme inhibition?
Date: 30 May 1995 16:07:07 GMT
Organization: Wageningen Agricultural University
Lines: 143
Distribution: inet
Message-ID: <3qffrb$oj0@Trex.IenD.wau.nl>
NNTP-Posting-Host: flex060.biot.wau.nl
Mime-Version: 1.0
Content-Type: zz-application/zz-winassoc-doc
Content-Transfer-Encoding: base64
X-Mailer: Mozilla 1.1b3 (Windows; I; 16bit)
Xref: bigblue.oit.unc.edu sci.bio.food-science:40 bionet.molbio.proteins:4425 sci.bio:23946 sci.bio.technology:3564 sci.bio.microbiology:982 sci.agriculture:4999
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From rgs@interaccess.com Tue May 30 23:05:12 EDT 1995
Article: 41 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsjunkie.ans.net!interaccess!nwchi-d114.net.interaccess.com!user
From: rgs@interaccess.com (Rich3rd)
Newsgroups: sci.bio.food-science
Subject: Re: Negative Calories
Date: Tue, 30 May 1995 02:23:35 -0600
Organization: Critical Mass Productions
Lines: 18
Message-ID: <rgs-3005950223350001@nwchi-d114.net.interaccess.com>
References: <3qakli$ba@netaxs.com>
NNTP-Posting-Host: nwchi-d114.net.interaccess.com

In article <3qakli$ba@netaxs.com>, rherff@netaxs.com (Ron Herff) wrote:

> I heard that some food require more calories to digest than the food 
> provides. This means that, in effect, these type of food have "negative" 
> calories. Does anyone have any information on this subject. Thank in advance.

There are some foods, such as pickles or celery, which have a very low
Kcal count.  Your average stalk of celery has 3-5 Kcal, which you could
conceivably burn off by the mere act of chewing that celery.  On the other
hand, you burn one or two Kcal per minute just sitting on your butt doing
nothing.  Metabolism of eating (the whole process, from chewing to
elimination of waste) makes up about 10% of your total caloric
expenditure.  You would probably have to eat a truckload of celery a day
to even make a dent in this figure.  But if we could just figure out how
to make a good-tasting chocolate cake out of nothing but celery and
pickles, we'd have it made...

- Rich3rd


From moflarkin@harpo.acc.iit.edu Tue May 30 23:05:14 EDT 1995
Article: 42 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!willis.cis.uab.edu!news.ecn.bgu.edu!chicagokent.kentlaw.edu!news.acc.iit.edu!usenet
From: moflarkin@harpo.acc.iit.edu (John W. Larkin)
Newsgroups: sci.bio.food-science
Subject: Re: Canned food
Date: Tue, 30 May 1995 22:59:56 GMT
Organization: Illinois Institute of Technology
Lines: 39
Message-ID: <3qg8ap$t2h@harris.acc.iit.edu>
References: <3q8t18$neq@comet.connix.com> <3qak1b$fdt@earth.superlink.net>
NNTP-Posting-Host: 192.41.245.178
X-Newsreader: Forte Free Agent v0.55

rob-l@mars.superlink.net (Rob-L) wrote:

>Brian Gray (bgray@connix.com) wrote:

>:    How long can canned food be kept good for?  I've gotten answeres from 
>: 2 years to forever.  What other long-term storage of food is the best?
>:  
> 
>The dog food I just bought has a "Best Before" date about 16 months from 
>now stamped on top, FWIW.
With the understanding the the canned food product was produced in
such a way as to render it commercially sterial - as long as the food
product is stored at typical storage conditions for that product and
the hermitic seal has not been broken, the food product will never
become a possible public health hazard.  Now this doesn't mean that
the food product is any good, there will be a number of quality issues
that will need to be taken into consideration.  The two keys here are
that the product is stored under normal conditions and the can is not
damaged.  The normal storage conditions is necessary becasue a canned
food product is not processed in such a way as to destroy all
bacteria.  Many thermo-duric bacteria will survive the process and may
grow when the product is stored at elevated temp.  When the bacteria
grow it will ruin the food product, but there will not be a possible
public health hazard.  The can seal is critical, because if it is
broken the commercially sterial enviornment will no longer be there
and the food product can become contaminated and the possibility of
pathogenic bacteria growing exists.  

The is no real defined number of years that a food product can be
stored and still consummed because of the numerous different
conditions the can can be stored in, but two to three years would be
about the extent of what I would want to let a can sit before being
eated.


John W. Larkin           (MOFLARKIN@HARPO.ACC.IIT.EDU)
366 Meadow Green Dr.     (Home Ph. 708-305-9012)
Naperville, IL  60565    (Work Ph. 708-728-4131)



From a.wu@worldnet.att.net Wed Apr  3 22:05:20 EST 1996
Article: 2121 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!in2.uu.net!netnews.worldnet.att.net!newsadm
From: Alex Wu <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Re: Nutrients in pureed food?
Date: Tue, 19 Mar 1996 17:02:01 -0500
Organization: AT&T WorldNet Services
Lines: 15
Message-ID: <314F2ED9.F2C@worldnet.att.net>
References: <314e11d1.4f9e@worldnet.att.net> <4in7um$1244@usenetp1.news.prodigy.com>
NNTP-Posting-Host: 118.middletown-2.va.dial-access.att.net
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0GoldB1 (Win95; I)
To: Rich Mateles <NDSN71A@prodigy.com>

Rich Mateles wrote:
> 
> Some vitamins can be lost through oxidation accelerated by the
> incorporation  of air during blending.  Others can be lost through
> eznymatic means if the food is not blanched or cooked.  Otherwise,
> availability of nutrients will be slightly increased by pureeing.  But
> the effect is small, and why bother?  (Unless you can't chew).I am considering getting Vita-Mix for processing "whole" food , juices, 
and soups,..,etc. It sounded rather nice from their "report". They are 
promoting puree fresh foods and getting more available nutrients out of 
the food. I believe what you said makes a lot of sense. I wonder if 
there is any comparison been made for this? ( Increased availablity vs 
loss of vitamin during processing.)

Thanks again.
Mei-Tien


From a.wu@worldnet.att.net Wed Apr  3 22:05:24 EST 1996
Article: 2122 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!in2.uu.net!netnews.worldnet.att.net!newsadm
From: Alex Wu <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Re: Nutrients in pureed food?
Date: Tue, 19 Mar 1996 17:03:03 -0500
Organization: AT&T WorldNet Services
Lines: 15
Message-ID: <314F2F17.1ED@worldnet.att.net>
References: <314e11d1.4f9e@worldnet.att.net> <4in7um$1244@usenetp1.news.prodigy.com>
NNTP-Posting-Host: 118.middletown-2.va.dial-access.att.net
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0GoldB1 (Win95; I)

Rich Mateles wrote:
> 
> Some vitamins can be lost through oxidation accelerated by the
> incorporation  of air during blending.  Others can be lost through
> eznymatic means if the food is not blanched or cooked.  Otherwise,
> availability of nutrients will be slightly increased by pureeing.  But
> the effect is small, and why bother?  (Unless you can't chew).I am considering getting Vita-Mix for processing "whole" food , juices, 
and soups,..,etc. It sounded rather nice from their "report". They are 
promoting puree fresh foods and getting more available nutrients out of 
the food. I believe what you said makes a lot of sense. I wonder if 
there is any comparison been made for this? ( Increased availablity vs 
loss of vitamin during processing.)

Thanks again.
Mei-Tien


From jhansen@sisnet.ssku.k12.ca.us Wed Apr  3 22:05:25 EST 1996
Article: 2123 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!info.ucla.edu!library.ucla.edu!csulb.edu!csus.edu!csusac!charnel.ecst.csuchico.edu!coatlique.cisnet.net!sisnet.ssku.k12.ca.us!mtshasta23.sisnet.ssku.k12.ca.us!user
From: jhansen@sisnet.ssku.k12.ca.us (John Hansen)
Newsgroups: sci.bio.food-science
Subject: Question on tars and nicotines in tobacco
Date: 19 Mar 1996 19:59:26 GMT
Organization: Siskiyou County Office of Education
Lines: 19
Message-ID: <jhansen-1903961230050001@mtshasta23.sisnet.ssku.k12.ca.us>
NNTP-Posting-Host: mtshasta23.sisnet.ssku.k12.ca.us
X-Newsreader: Yet Another NewsWatcher 2.0.2

Hello

   I am a student in a physical science class at Mt. Shasta High School
and am currently working on a science project that deals with determining
the % tars and nicotines found in cigar, pipe and chew tobacco.  Our
school library has limited reference material that I could access.  I also
called the tobacco companies and did not even get a response.  
   Perhaps you know something about tars and nicotines found in tobacco
plants that you could share with me?.  Ideally it would be nice to be able
to put my hands on the actual % data that describes the amount of tars and
nicotines in each type.  
   My plan to test the results is to draw smoke from the burning tobacco
source through pre-weighed cotton balls and then by measuring the
difference in the cotton ball weight compared to the actual tobacco that
burned, I should be able to calculate the % numbers my teacher demands. 
He is mean!  Does this procedure sound OK to you?  If there are holes in
this procedure perhaps you can suggest modifications. 

I appreciate any help that you can provide.  Thank you.  Hillary


From herman@nampak.co.za Wed Apr  3 22:05:25 EST 1996
Article: 2124 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!news.sprintlink.net!hermes.is.co.za!news
From: herman@nampak.co.za
Newsgroups: sci.bio.food-science
Subject: Re: bottling garlic
Date: 18 Mar 1996 11:35:21 GMT
Organization: No organisation supplied
Lines: 14
Message-ID: <4ijhpp$9bj@hermes.is.co.za>
References: <4ij6j5$50l@hermes.is.co.za>
NNTP-Posting-Host: 196.23.232.39
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; I; 16bit)
To: jwf@osi.co.za

Be careful with the bottling of garlic.  I can not help you with the 
colour change problem, but would like to point out that there has been a 
case descibed somewhere of botulism asociated with bottled garlic.  If the 
pH of the product exceeds 4.6, ensure that you heat process your jars to a 
minimum of Fo = 3 in the centre of the jar, and that your containers are 
hermetically sealed.  Do not only take the pH of the oil, mince/liquify 
the garlic and measure the pH.

Regards

Herman

herman@nampak.co.za



From gullfoods@mail.global.co.za Wed Apr  3 22:05:26 EST 1996
Article: 2125 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!news.sprintlink.net!hermes.is.co.za!dodo.global.co.za!news
From: gullfoods@mail.global.co.za (user)
Newsgroups: sci.bio.food-science
Subject: Processing method of mozzarella
Date: Mon, 18 Mar 1996 22:07:45 GMT
Organization: Global Internet access
Lines: 3
Message-ID: <4ijr73$io@dodo.global.co.za>
NNTP-Posting-Host: anx_30.global.co.za
X-Newsreader: Forte Free Agent v0.55

Can anyone give info on processing method of Mozzarella cheese,
specifically Mozzarella di Bufala



From R.Shepherd@irl.cri.nz Wed Apr  3 22:05:27 EST 1996
Article: 2126 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!sgigate.sgi.com!enews.sgi.com!decwrl!waikato!comp.vuw.ac.nz!HERMES!gordonl.grace.cri.nz!R.Shepherd
From: R.Shepherd@irl.cri.nz (Rachel Shepherd)
Subject: Re: brown sugar vs fake brown sugar
Message-ID: <R.Shepherd.136.18315D18@irl.cri.nz>
Date: Wed, 20 Mar 1996 13:03:13 LOCAL
References: <4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz> <00009601+0000051d@msn.com> <4iiet2$3t8@tuba.cit.cornell.edu>
Organization: Industrial Research Limited
X-Newsreader: Trumpet for Windows [Version 1.0 Rev B final beta #4]
Lines: 54

In article <4iiet2$3t8@tuba.cit.cornell.edu> adrian@cam.cornell.edu (Adrian Mariano) writes:
>From: adrian@cam.cornell.edu (Adrian Mariano)
>Subject: Re: brown sugar vs syrup
>Date: 18 Mar 1996 01:39:45 GMT

>SHANAGLEN_TECHNOLOGY@msn.com (Frank van Doore) writes:

>>As far as I understand, Brown sugar can either be the residue of the 
>>refining process or the first crysrtal form (also called RAW sugar). 

>>The refining of sugar starts with the cane juice being extracted from 
>>the cane. It is given a crude refining (mainly to remove large rocks 
>>and dead birds etc) and it is then crystallized. The resultant RAW 
>>sugar is brown in colour and this is sometimes called BROWN sugar. 
>>This sugar has all the wonderful contaminants of amino acids, dirt 
>>and extras goodness that comes from being a raw products.

>> ...

>>In the final analysis you are left with WHITE sugar, molasses and the 
>>sugar that could not be refined any further. This is true BROWN 
>>sugar. It contains, by nature of the refining process, molasses and 
>>any other contaminants that the mill couldn't sell elsewhere.

>>So Brown sugar isn't white sugar that was dipped in syrup. But rather 
>>an impure form of the GOOD stuff..

>(From On Food and Cooking by Harold McGee) 

>[Brown sugar] is made by adding special syrups that have undergone the
>ideal amount of browning to refined, redissolved sucrose.  This
>mixture is then again crystallized, and the fine molasses film,
>instead of being washed off, is left on the crystals.  The result is
>pure sucrose crystals with a thin coating that gives them a
>characteristic flavor, color and moistness.  Truly "raw," unrefined
>sugar contains soil, microbes and other contaminants and the FDA
>classifies it as unfit for direct use in food.  "Turbinado" sugar
>which is edible is partly refined by being washing the initially
>crystallized sucrose with steam in the centrifugre, but it is not
>redissolved or treated further.  Turbinado has much the same
>composition as brown sugar.  Brown sugar is soft and clingy because
>its molasses film--whose glucose and fructose are more hygroscopic
>than sucrose--contains about 35 times as much water as ordinary white
>sugar. 


>In short, brown sugar is just white sugar that was dipped in syrup.  

Real brown sugar is a partially refined sugar.  It has a wonderful and 
unique flavour.  In flavour terms brown sugar is the 10 year old malt 
whiskey and white sugar is the industrial alcohol.  The coated white sugar 
that is sold in the USA and elsewhere is a fake brown sugar designed to fill a 
market niche. (equivalent to adding brown colouring to industrial alcohol and 
calling it Bells??).



From rcpj@panix.com Wed Apr  3 22:05:28 EST 1996
Article: 2127 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!udel!news.mathworks.com!newsfeed.internetmci.com!panix!not-for-mail
From: rcpj@panix.com (Pierre Jelenc)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 19 Mar 1996 17:39:26 -0500
Organization: panix
Lines: 17
Message-ID: <4ind2u$7g7@panix2.panix.com>
References: <4icoh0$qn8@riscsm.scripps.edu> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu>
NNTP-Posting-Host: panix2.panix.com
Xref: newz.oit.unc.edu misc.consumers:120089 sci.bio.food-science:2127 alt.usage.english:88101 alt.tv.commercials:8566 alt.food.sugar-cereals:1482

Dwight Ritums <DRitums@uh.edu> writes:

> Is there some place in the world where 'paraffin' is a synonym for
> 'kerosene'? 

It is the normal British word.

>  And if so, what word do they use for 'paraffin'?

"Paraffin wax", which is chemically very sensible.

Pierre
-- 
Pierre Jelenc              Know what's weird? Day by day nothing seems to
rcpj@panix.com             change, but pretty soon everything is different.
pierre@nycbeer.org                                         Calvin & Hobbes 
                   http://www.columbia.edu/~pcj1/


From ips@olympus.net Wed Apr  3 22:05:28 EST 1996
Article: 2128 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!udel!news.mathworks.com!newsfeed.internetmci.com!in2.uu.net!nwnews.wa.com!nwfocus.wa.com!olympus.net!ptpm007.olympus.net!user
From: ips@olympus.net (Steve O'Keefe)
Newsgroups: sci.life-extension,sci.bio.food-science,sci.med.nutrition,bit.listserv.medlib-l
Subject: Low Fat Cooking with Dr. Dean Ornish
Date: Tue, 19 Mar 1996 14:37:27 -0700
Organization: News & Reviews
Lines: 15
Message-ID: <ips-1903961437270001@ptpm007.olympus.net>
NNTP-Posting-Host: ptpm007.olympus.net
Xref: newz.oit.unc.edu sci.life-extension:11956 sci.bio.food-science:2128 sci.med.nutrition:42697 bit.listserv.medlib-l:27875

Dr. Dean Ornish is the director of the Preventive Medicine Research
Institute in Sausalito and the bestselling author of "Eat More, Weigh
Less." His work has been featured on Bill Moyer's "Healing and the Mind"
and on "Nova." His new book -- "Everyday Cooking" -- is the subject of a
feature article in "Cook's Nook," a delicious web magazine located at:

http://www.cook.books.com/

"Everyday Cooking" (HarperCollins, ISBN 0-06-017314-9) is built around 150
easy, low-fat recipes. The recipes are grouped into meals and presented by
season (to take advantage of fresh foods).

For those without web access, I'll send the two recipes featured in the
Cook's Nook article if you send me e-mail with the subject line: "Send
Ornish."


From mordea@netcom.com Wed Apr  3 22:05:29 EST 1996
Article: 2129 of sci.bio.food-science
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Path: newz.oit.unc.edu!concert!rutgers!news.iag.net!news.math.psu.edu!psuvax1!news.cc.swarthmore.edu!netnews.upenn.edu!dsinc!ub!newsstand.cit.cornell.edu!cornellcs!rochester!udel!news.mathworks.com!newsfeed.internetmci.com!swrinde!howland.reston.ans.net!ix.netcom.com!netcom.com!mordea
From: mordea@netcom.com (Mordea)
Subject: Re: brown sugar vs syrup
Message-ID: <mordeaDoJ4qM.Mu6@netcom.com>
Followup-To: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Organization: NETCOM On-line Communication Services (408 261-4700 guest)
X-Newsreader: TIN [version 1.2 PL1]
References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com>
Date: Tue, 19 Mar 1996 19:27:58 GMT
Lines: 15
Sender: mordea@netcom23.netcom.com
Xref: newz.oit.unc.edu misc.consumers:120106 sci.bio.food-science:2129 alt.usage.english:88109 alt.tv.commercials:8567 alt.food.sugar-cereals:1483

Polar (s.meric@ix.netcom.com) wrote:

: "Cola gourmand" ??!!  Talk about oxymorons!

: Do you realize you can get the rust off metal by soaking it in (ugh)
: Coke?

     And you can lighten your hair by putting lemon juice in it.   
Wonderful things, food acids.

Mordea
-- 
   Note: _ALL_ flames will be ignored.                      ------- 
                                                            |  X  |
   You have new mail.                                       -------


From tracy@austin.unimelb.edu.au Wed Apr  3 22:05:30 EST 1996
Article: 2130 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!news.columbia.edu!sol.ctr.columbia.edu!news.msfc.nasa.gov!elroy.jpl.nasa.gov!swrinde!sgigate.sgi.com!nntp.coast.net!harbinger.cc.monash.edu.au!news.rmit.EDU.AU!news.unimelb.EDU.AU!tracy
From: tracy@austin.unimelb.edu.au (Tracy Nero)
Newsgroups: sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research
Subject: Preliminary conference announcement
Date: 20 Mar 1996 05:38:36 GMT
Organization: Melbourne University, Victoria, Australia
Lines: 55
Sender: tracy@gjok@austin.unimelb.edu.au (Tracy Nero)
Distribution: world
Message-ID: <4io5ks$1g6q@news.unimelb.EDU.AU>
NNTP-Posting-Host: tango.austin.unimelb.edu.au
Xref: newz.oit.unc.edu sci.agriculture:9802 sci.bio.food-science:2130 sci.bio.misc:2613 sci.edu:11728 sci.med.pharmacy:25167 sci.research:10452



Please excuse any cross posts.

	ROYAL AUSTRALIAN CHEMICAL INSTITUTE 

MEDICINAL & AGRICULTURAL DIVISION 13TH NATIONAL CONFERENCE

        "UP AND COMING RESEARCH IN AUSTRALIA"

8-11 DECEMBER, 1996, Monash University, Clayton 3168, Victoria,
Australia

The conference will cover all aspects of medicinal and agricultural
chemistry.  Papers are invited for both lecture and poster sessions.
The meeting will be held in conjunction with the ASCEPT pharmacology
conference and some joint sessions will be organized.  The conference
will focus on students and new researchers, emerging research areas in
medicinal and agricultural chemistry, and the interaction of
medicinal chemists and pharmacologists.  There will also be a
symposium on research funding and the research/industry interface.

Preliminary session topics include:
        o  agrochemistry
        o  toxins
        o  anti-infectives
        o  enzyme inhibitors
        o  automated methods of synthesis and screening
        o  glycobiology and glycochemistry
        o  DNA and drugs
        o  QSAR methods 
        o  medicinal chemistry teaching.

Registration forms and details will be published later to this list and on
our Web page.

Enquiries to:   Dr. Margaret Wong, Department of Applied Chemistry,
                Swinburne University of Technology, Hawthorn 3122
                Victoria
                Ph: (03)9214-8542       Fax: (03)9819-0834
                email: marg@chem1.chem.swin.edu.au
or me.

Tracy

Tracy Nero, PhD
Clinical Pharmacology and Therapeutics Unit,
Dept. of Medicine, The University of Melbourne,
Austin Campus, Austin and Repatriation Medical Centre,
Heidelberg, 3084, Victoria, Australia

tracy@austin.unimelb.edu.au
Ph. 61 3 94965052
Fax 61 3 94593510



From jralphb@easynet.co.uk Wed Apr  3 22:05:30 EST 1996
Article: 2131 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: RE-freezing spaghetti sauce
Date: Tue, 19 Mar 1996 19:32:04 GMT
Organization: Consultant
Lines: 57
Message-ID: <314f0afa.49269262@news.easynet.co.uk>
References: <4g2ia2$57@newsbf02.news.aol.com> <4ij6j3$50l@hermes.is.co.za> <314de38d.0@news.palm.cri.nz>
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Agent .99d/16.182

On 18 Mar 96 22:28:29 GMT, kennedyl@agresearch.cri.nz (Laurie Kennedy)
wrote:

>
>You will be fairly (but not absolutely) safe.  The problem bacteria fall into 
>two classes, Salmonella and Clostridia.  The former are killed by boiling but 
>the toxin they produce is not inactivated, so once the bacteria have grown the 
>food can't be made fit to eat.  Clostridia spores (their 'hibernating' form) 
>survive boiling but the toxin (VERY dangerous) does not.

Sorry, Laurie, but this paragraph is confused.  Salmonellae do _not_
produce toxin (whether heat resistant or otherwise). They cause food
poisoning by being themselves infective. Moreover, food  contaminated
with salmonellae  _can_  be made fit to eat. For example virtually all
chickens are thus contaminated, and can be made fit to eat by cooking
thoroughly.  Neither clostridium botulinum micro-organisms nor their
exo-toxins are easily destroyed by ordinary boiling. 

One danger is that repeated heating and cooling may well cause
clostridial spores to germinate and the bacteria can start producing
exo-toxin, which may then not be destroyed by mere reheating.
>
>Fortunately both groups of bacteria don't much like acid conditions, so if 
>your sauce had as much tomato as it should (!) the odds are in your favour.  
>If the sauce has been either very hot (60C+), frozen, or thawed but still 
>cold, and never warm for any period of time I'd happily use it again.  Danger 
>signs when reheating the sauce: any odd smell, particularly sweetish-sickly, 
>and any 'fizzing' or gas production.

Some tomatoes are on the borderline of safe pH regarding clostridia,
and instances of clostridial food poisoning have occurred in tomato
products.  Dependent on the other ingredients of the spaghetti sauce,
the pH may be above the safety margin for clostridia and some
salmonellae.
>
>All of that said I'd have to agree with the above quoted comment; balance the 
>potential loss against the very small risk of lots of unhappy people.  Not 
>knowing the food's precise history or your food-handling facilities, care etc, 
>I'd have to say use it yourself, but not for paying customers.  If it's not 
>infected it should keep for many weeks.
>
>Laurie Kennedy

That's a very big "if"

Dump it.

Regards to all

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From jralphb@easynet.co.uk Wed Apr  3 22:05:31 EST 1996
Article: 2132 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: Request for data
Date: Wed, 20 Mar 1996 07:02:32 GMT
Organization: Consultant
Lines: 35
Message-ID: <314fad36.2386326@news.easynet.co.uk>
References: <3146FAF6.3AA1@agip.it> <NEWTNews.827306546.17935.avigor@dialup.netvision.net.il>
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Agent .99d/16.182

On Tue, 19 Mar 96 23:19:39 PDT, Avi Gordon <avigor@netvision.net.il>
wrote:

>
>In Article<3146FAF6.3AA1@agip.it>, <alberto.dimartino@agip.it> write:

>> Does anyone have in electronic format the table of the nutritional 
>> values for food?
>> 
>> Thank you
>> 
>> adm
>There several databases for nutritional values of foods. If you want 
>addresses i can give you, but they are not free. 
>


Hello All,

Try the USDA searchable database of Nutrient Values at

<http://www.fatfree.com/usda/usda.cgi>



Regards

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From tweek@netcom.com Wed Apr  3 22:05:32 EST 1996
Article: 2133 of sci.bio.food-science
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Path: newz.oit.unc.edu!concert!gatech!bloom-beacon.mit.edu!spool.mu.edu!daily-planet.execpc.com!news.sol.net!uniserve!van-bc!unixg.ubc.ca!info.ucla.edu!agate!howland.reston.ans.net!ix.netcom.com!netcom.com!moraga!tweek
From: tweek@netcom.com (Reverend Tweek)
Subject: Re: brown sugar vs syrup
Message-ID: <DoKpss.K63@moraga.ness.com>
Sender: tweek@netcom19.netcom.com
Organization: Our Lady of Perpetual Freedom
References: <4icoh0$qn8@riscsm.scripps.edu> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu> <4in0ip$1t3@nnrp1.news.primenet.com>
Date: Wed, 20 Mar 1996 16:00:26 GMT
Lines: 11
Xref: newz.oit.unc.edu misc.consumers:120148 sci.bio.food-science:2133 alt.usage.english:88170 alt.tv.commercials:8571 alt.food.sugar-cereals:1484

Joe Myers  <boomwrt@primenet.com> wrote:
>
>The Brits do that a lot.  In my MG owners manual, there's reference to 
>the "hood" (which is the convertable top) the "bonnet" (which is the 
>hood) the "boot" (which is the trunk) &tc.  I think they do it because 
>they know it annoys us.

You should have been around for opening night of "Boyz in the Bonnet."





From cigolott@nbnet.nb.ca Wed Apr  3 22:05:32 EST 1996
Article: 2134 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!zombie.ncsc.mil!nntp.coast.net!torn!news.unb.ca!nbt.nbnet.nb.ca!news
From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 20 Mar 1996 13:36:52 GMT
Organization: NBNet
Lines: 66
Message-ID: <4ip1lk$1cbh@darwin.nbnet.nb.ca>
References: <4icoh0$qn8@riscsm.scripps.edu><4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com>
NNTP-Posting-Host: stjhts01c49.nbnet.nb.ca
X-Newsreader: NeoLogic News for OS/2 [version: 4.5 YO Beta]
Xref: newz.oit.unc.edu misc.consumers:120149 sci.bio.food-science:2134 alt.usage.english:88181 alt.tv.commercials:8572 alt.food.sugar-cereals:1485

In message <4ihcdm$kfd@panix2.panix.com> - rcpj@panix.com (Pierre
Jelenc)17 Mar 1996 10:51:18 -0500 writes:
+
+Mark Israel <misrael@scripps.edu> writes:
+>    In a current TV ad for a frosted wheat cereal, the advertisers say
+> that one of their competitors' frosted wheat cereals contains corn
syrup,
+> show a child saying "Syrup is for pancakes!", and go on to explain
that
+> *their* frosted wheat cereal has brown sugar inside.
+> 
+>    Since commercial "brown sugar" is (unbeknownst to many consumers
and 
+> some dictionaries) just white sugar that's been dipped in molasses,
and
+> molasses is a syrup, isn't this false advertising? 
+
+Chemically, molasses is _a_ syrup, i.e. a viscous aqueous solution of 
+carbohydrates; culinarily it is not "syrup". 
+
+Molasses is what's left over when you've removed all the extractable
+sucrose (or other simple sugar) from a natural source (mostly cane, but
it
+can be anything).  Corn syrup is obtained by hydrolysis of corn starch,
+and contains mostly fructose and glucose. (Maple syrup, of course, is
just
+the concentrated maple sap. It does not figure in the same picture.)
+
+Brown sugar is indeed white sugar with molasses added, as opposed to
raw 
+sugar (turbinado, demerara, etc), which is crystallized before complete
+purification and was not (still is not?) manufactured in the US.
+
+Candy sugar, much beloved of Belgian brewers, is white sugar
crystallized
+in large crystals after various degrees of caramelization. It is then
+redissolved into a syrup for the brewery trade and sold as "liquid
candy
+sugar". 
+
+As for "false advertising", isn't that a tautology?
+
+Pierre
+-- 
+Pierre Jelenc              Know what's weird? Day by day nothing seems
to
+rcpj@panix.com             change, but pretty soon everything is
different.
+pierre@nycbeer.org                                         Calvin &
Hobbes 
+                   http://www.columbia.edu/~pcj1/

>From  way back...."raw" sugar was banned, at least in Canada in the
70's.Why?
Don't know about US regs.


According to the news report, there are over 180 *active* ingredients in
it, while at the same time not being able to identify them and being
able to sell molases (the residual from sugar). Must have bin another
marketing scam. Or nobody wants to have all those sugar eaters to be
healthy (:-)

regards
tom c.



From cigolott@nbnet.nb.ca Wed Apr  3 22:05:33 EST 1996
Article: 2135 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!zombie.ncsc.mil!nntp.coast.net!torn!news.unb.ca!nbt.nbnet.nb.ca!news
From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: sci.bio.food-science
Subject: Re: brown sugar vs syrup
Date: 20 Mar 1996 13:36:57 GMT
Organization: NBNet
Lines: 50
Message-ID: <4ip1lp$1cbh@darwin.nbnet.nb.ca>
References: <4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz><4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz> <00009601+0000051d@msn.com>
NNTP-Posting-Host: stjhts01c49.nbnet.nb.ca
X-Newsreader: NeoLogic News for OS/2 [version: 4.5 YO Beta]

In message <00009601+0000051d@msn.com> - SHANAGLEN_TECHNOLOGY@msn.com
(Frank van Doore)17 Mar 96 12:02:31 -0800 writes:
+
+As far as I understand, Brown sugar can either be the residue of the 
+refining process or the first crysrtal form (also called RAW sugar). 
+
+The refining of sugar starts with the cane juice being extracted from 
+the cane. It is given a crude refining (mainly to remove large rocks 
+and dead birds etc) and it is then crystallized. The resultant RAW 
+sugar is brown in colour and this is sometimes called BROWN sugar. 
+This sugar has all the wonderful contaminants of amino acids, dirt 
+and extras goodness that comes from being a raw products.

>From  a crystalization process ??


+The next stage of the refining process redisolves the raw sugar and 
+concentrates it down. Each step removes some colour and those 
+wonderful contaminants.
+

You mean, it isn't treated with lime and bleaches to make it more white
and more disolvable. Isn't this why white sugar is so popular...cause it
disolves faster.

BTW- at a museum, I once saw a sugar cone 1800's...the old folks
scrapped the cone to add to their teas etc.




+In the final analysis you are left with WHITE sugar, molasses and the 
+sugar that could not be refined any further. This is true BROWN 
+sugar. It contains, by nature of the refining process, molasses and 
+any other contaminants that the mill couldn't sell elsewhere.
+
+So Brown sugar isn't white sugar that was dipped in syrup. But rather 
+an impure form of the GOOD stuff..

Howsa bout white sugar sprayed with all the left overs...with dirt and
everthing ie) molases


+Regards,
+
+Frank van Doore.  






From cigolott@nbnet.nb.ca Wed Apr  3 22:05:34 EST 1996
Article: 2136 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!zombie.ncsc.mil!nntp.coast.net!torn!news.unb.ca!nbt.nbnet.nb.ca!news
From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: sci.bio.food-science
Subject: Re: brown sugar vs syrup
Date: 20 Mar 1996 13:36:59 GMT
Organization: NBNet
Lines: 50
Message-ID: <4ip1lr$1obt@darwin.nbnet.nb.ca>
References: <4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz><4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz> <00009601+0000051d@msn.com>
NNTP-Posting-Host: stjhts01c49.nbnet.nb.ca
X-Newsreader: NeoLogic News for OS/2 [version: 4.5 YO Beta]

In message <00009601+0000051d@msn.com> - SHANAGLEN_TECHNOLOGY@msn.com
(Frank van Doore)17 Mar 96 12:02:31 -0800 writes:
+
+As far as I understand, Brown sugar can either be the residue of the 
+refining process or the first crysrtal form (also called RAW sugar). 
+
+The refining of sugar starts with the cane juice being extracted from 
+the cane. It is given a crude refining (mainly to remove large rocks 
+and dead birds etc) and it is then crystallized. The resultant RAW 
+sugar is brown in colour and this is sometimes called BROWN sugar. 
+This sugar has all the wonderful contaminants of amino acids, dirt 
+and extras goodness that comes from being a raw products.

>From  a crystalization process ??


+The next stage of the refining process redisolves the raw sugar and 
+concentrates it down. Each step removes some colour and those 
+wonderful contaminants.
+

You mean, it isn't treated with lime and bleaches to make it more white
and more disolvable. Isn't this why white sugar is so popular...cause it
disolves faster.

BTW- at a museum, I once saw a sugar cone 1800's...the old folks
scrapped the cone to add to their teas etc.




+In the final analysis you are left with WHITE sugar, molasses and the 
+sugar that could not be refined any further. This is true BROWN 
+sugar. It contains, by nature of the refining process, molasses and 
+any other contaminants that the mill couldn't sell elsewhere.
+
+So Brown sugar isn't white sugar that was dipped in syrup. But rather 
+an impure form of the GOOD stuff..

Howsa bout white sugar sprayed with all the left overs...with dirt and
everthing ie) molases


+Regards,
+
+Frank van Doore.  






From jralphb@easynet.co.uk Wed Apr  3 22:05:35 EST 1996
Article: 2137 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: Please help with my research
Date: Wed, 20 Mar 1996 09:59:46 GMT
Organization: Consultant
Lines: 30
Message-ID: <314fd63e.327792@news.easynet.co.uk>
References: <4io9c1$37v@usenet6.interramp.com>
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Agent .99d/16.182

On 20 Mar 1996 06:42:09 GMT, milobay@interramp.com (Michael DeCastro)
wrote:

>Can you help with my research?
>
>My name is Baylee DeCastro. I’m a 7th grade student in San Francisco, 
>California. I’m appealing to you for help that only you may be able to 
>provide. Your participation is an extremely valuable part of my search for 
>knowledge. My English class has been assigned an I-Search Research Project. 
>My research topic is: What precautions must you take in becoming a 
>vegetarian? What consequences do you suffer if you do not take these 
>precautions? -- snip --

Hello Michael,

An I-Search means looking for internet sites where the information can
be found or links to such sites are indicated.

See this newsgroup's FAQ 3/3.

Regards

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From LesCov@savtech.demon.co.uk Wed Apr  3 22:05:35 EST 1996
Article: 2138 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!mail2news.demon.co.uk!savtech.demon.co.uk
From: Leslie Coveney <LesCov@savtech.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Measurement of Size of Rice Grain2
Date: Thu, 21 Mar 1996 09:11:14 GMT
Organization: None
Lines: 12
Message-ID: <192257470wnr@savtech.demon.co.uk>
Reply-To: LesCov@savtech.demon.co.uk
X-NNTP-Posting-Host: savtech.demon.co.uk
X-Broken-Date: Thursday, Mar 21, 1996 09.11.14
X-Newsreader: Newswin Alpha 0.7
X-Mail2News-Path: disperse.demon.co.uk!post.demon.co.uk!savtech.demon.co.uk

Does anyone have any knowledge on published or standard methods for the 
measurement of the size of rice grains. Also of any expert 
establishments in the UK.

I imagine the options are microscopy or image analysis.

Thanks in anticipation.

Les Coveney, Savant.
lescov@savtech.demon.co.uk



From jralphb@easynet.co.uk Wed Apr  3 22:05:36 EST 1996
Article: 2139 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: BSE and CJD
Date: Thu, 21 Mar 1996 11:21:10 GMT
Organization: Consultant
Lines: 303
Message-ID: <31513b7a.17614777@news.easynet.co.uk>
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Agent .99d/16.182

Hello All, 

There is still no direct scientific evidence linking BSE and CJD, or
that BSE can be transmitted to humans..

However,  ten cases of CJD have emerged over the past two years, and
have been found by the CJD Surveillance Unit to exhibit unusual
features, as follows

1. No shared risk factors suggesting a common risk factor.

2. The individuals were much younger than normal CJD cases, with an
average age of 27.5 (cf usually over 63).

3. Duration of illness average 13 months (normally 6 months).

4. EEG electrical activity in the brain is not typical.

5. Although brain pathology is recognisable as CJD, the pattern was
different from normal CJD, with large aggregates of prion protein
plaques (the brain pathology pattern was, however, totally different
>from  that in the brains of BSE-affected cows).

The Spongiform Encephalopathy Advisory Committee (SEAC) concludes "On
current data and in the absence of any credible alternative the most
likely explanation at present is that these cases are linked to
exposure to BSE before the introduction of the SBO ban in 1989".
Professor John Pattison, Chairman of  SEAC has said "It is still just
possible that we have found this because we looked for it more
intensively than anyone else". 

(Personal comments 
Note that SBO is Specified Bovine Offals.
If the SEAC "likely explanation" is correct, I would have expected the
numbers emerging by now the very greatly in excess of 10).

The SEAC is meeting again this weekend, and I expect the Institute of
Food Science & Technology's (IFST) Position Statement on BSE to be
updated next week to take account of newest developments.

I append:

the actual statement on 20 March by Stephen Dorrell, Secretary of
State for Health;
the statement on 20 March by the Chief Medical Officer;
the statement on 20 March of SEAC.

Regards

Ralph

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
20 March 1996

DEPARTMENT OF HEALTH

CJD AND PUBLIC HEALTH -- STEPHEN DORRELL STATEMENT

Stephen Dorrell, Secretary of State for Health today made the
following statement to the House of Commons;

"With permission, Madam Speaker, I would like to make a Statement
about the latest advice which the <Government has received from the
Spongiform Encephalopathy Advisory Committed The House will be awake
that this Committee which is chaired by Professor John Pattison was
established in 1990 to bring together leading experts in neurology,
epidemiology and microbiology to provide scientifically based advice
on the implications for anima] and human health of different forms of
spongiform encephaJopathy.

"The Committee provides independent advice to government   Its members
are not Government scientists; they are leading practitioners in their
field and the purpose of the ( Committee is to provide advice not
simply to Government, but to the whole community on the scientific
questions which arise in its field. The Government has always made it
clear that is our policy to base our decisions on the scientific
advice provided by the advisory committee The Committee has today
agreed new advice about the implications for animal and human health
of the latest scientific evidence. Copies of the Committee's advice,
together with a statement front the Chief Medical Officer which is
based on that advice, have been placed in the Vote Office,

"The Committee has considered the work being done by the Government
Surveillance Unit in Edinburgh which specialises in Creutzfeldt-Jakob
disease. This work, which relates to the 10 cases of C}D which have
been identified in people aged under 42, has led the Committee to
conclude that the unit has identified a previously unrecognised and
consistent disease pattern. A review of patients' medical histories,
genetic analysis, ant consideration of other possible causes have
failed to explain these cases adequately. There remains no scientific
proof that BSE can be transmitted to man by beef, but the Committee
have concluded that the most likely explanation at present is that
these cases are linked to exposure to BSE before the introduction of
the specified bovine offal ban in 1989. Against the background of this
new finding the Committee has today agreed the series of
recommendations which the Government is making public this afternoon.

"The Committee's recommendations fall into two parts.

"Firstly, they recommend a series of measures to further reduce the
risk to human and animal health associated with BSE. My Rt Hon Friend
the Minister of Agriculture, Fisheries and Food will be making a
statement about those measures which fall within his Department's
responsibilities immediately after questions on this Statement have
been concluded.

"In addition the Committee recommended that there should be urgent
consideration of what further research is needed in this area and that
the Health and Safety Executive and the Advisory Committee on
Dangerous Pathogens should urgently review their advice. The
Government intends to accept all the recommendations of the Advisory
Committee in full; they will be put into effect as soon as possible,

"The second group of recommendations from the Committee offers advice
about food safety on the assumption that the further measures
recommended by the Committee are implemented.. On that basis the
Committee has concluded that the risk from eating beef . now likely to
be extremely small and there is no need for it to revise its advice on
the safety of milk.

"The Chief Medical Officer will be writing today to all doctors to
ensure that the latest scientific evidence is drawn to their
attention. In the statement by the Chief Medical Officer which we have
placed in the Vote Office, Sir Kenneth Calman poses to himself the
question whether he will continue to eat beef. I quote his answer. "I
will do so as part of a varied and balanced diet. The new measures and
effective enforcement of existing measures will continue to ensure
that the likely risk of developing CID is extremely small."

"A particular question has arisen about the possibility that children
are more at risk of contracting CJD. There is at present no evidence
for age sensitivity and the scientific evidence for the risks of
developing CJD in those eating meat in childhood has not changed as a
result of these new findings. However, parents will be concerned about
implications for their children and I have asked the Advisory
Committee to provide specific advice on this issue following its next
meeting.

"Any further measures that the Committee recommend will be give the
most urgent considerations As the Government has repeatedly made
clear, new scientific evidence will be communicated to the public as
soon as it becomes available."

Notes  to Editors

1. The Spongiform Encephalopathy Advisory Committee (SEAC) reviews the
evidence, including the science and details of individual CJD cases

2. The National CJD Surveillance Unit was established at Western
General Hospital in Edinburgh in May 1990 under the direction of Dr R
Will. It is funded jointly by the Department of Health and Scottish
Office.


>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
DEPARTMENT OF HEALTH

20 March 1996

CJD AND PUBLIC HEALTH -- STATEMENT BY THE CHIEF MEDICAL OFFICER


Sir Kenneth Calman, Chief Medical Officer said today

"The statement by Spongiform Encephalopathy Advisory Committee (SEAC)
of the description of a new variant of CJD which has a distinct
clinical and pathological appearance, is a cause for serious concern.
While there is no direct evidence of a link between BSE and this new
variant, pending further research I agree with SEAC that the most
likely explanation is that these cases may be linked to exposure to
BSE before the SBO ban in 1989.

"I have always sought and followed the advice from the experts in this
field, notably SEAC, and  Ministers have always followed this advice.

"While the theoretical risk has always been acknowledged, and the
measures which have been introduced to control the spread in cattle,
have had as their basis the reduction of any possible risk, these new
findings are important.
 "They have a number of implications:

-- these new findings suggest that there may have been an association
between eating bovine products, which may have been contaminated by
infected brain and spinal cord, and a risk of developing CJD before
the introduction of measures in 1989.

-- there remains, however, no scientific: evidence that BSE can be
transmitted to man by beef. However, risk analysis suggests that even
the likelihood of the extremely small risk of transmission increases
when non-muscle parts from older cattle are eaten. It is essential
therefore that the source and quality of beef is clear and that the
public can he assured of these measures .

-- current measures must be rigorously enforced. This is at the heart
of the issue. SEAC will recommend that effective training measures
should be introduced and consider this further. 

-- further research is urgently required and this will be funded.

"For this reason it is considered that an additional measure, the
de-boning of beef in specified plants with full supervision by the
Meal Hygiene Service in cattle over 30 months of age should be
introduced. This will significantly reduce the likelihood of extremely
small risk of transmission from non-muscle parts of the carcass. These
will be prevented from entering the food chain. This will be discussed
further by SEAC

"Meat or meat products on the shelf or in carcass form do not now to
be removed or destroyed .

"There is nothing to lead the Committee to change its advice on the
safety of milk. It is considered to be safe.

"The implications for the public who may be worried about contracting
the disease have also been considered. At present the overall numbers
are very small, but there is as yet no indication as to the likely
numbers of patients who may contract the disease in the future. There
is currently no clinical test for the disease and today all doctors
will be contacted and  given further background on the new
information.

"The question that will be asked is whether or not I will continue to
eat beef. I will do as part of a varied arid balanced diet. The new
measures and effective enforcement of existing measures will continue
to ensure that the likely risk of developing CJD is extremely small..

"There is at present no evidence for age sensitivity and the
scientific evidence for the risks of developing CJD in those eating
meat in childhood has not changed as a result of these new findings.
However, parents will be concerned about implications for their
chiIdren.  SEAC has been asked to provide specific advice on this
issue.

"Further discussion will take place over the next few days and
additional measures may be considered in the future. As has been said
before, should any new scientific evidence become available it will be
communicated to the public as soon as possible."
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
20 March 1996

STATEMENT BY SPONGIFORM ENCEPHALOPATHY ADVISORY COMMITTEE


The Spongiform Encephalopathy Advisory Committee have considered to
cases of CJD which have occurred in people aged under 42 as recently
identified by the CJD Surveillance Unit, Edinburgh. The Committee have
concluded that the Unit has identified a previously unrecognised and
consistent disease pattern, A review of patients' medical   histories,
genetic analysis to date and consideration of other possible causes,
such as increased ascertainment, have failed to explain these cases
adequately. This is cause for great concern. On current data and in
the absence of any credible alternative the most likely explanation at
present is that these cases are linked to exposure to BSE before the
introduction of the SBO ban in 1989.


CJD remains a rare disease and it is too early to predict how many
further cases, if any, there will be of this new form. Continued
surveillance is of the utmost importance and the Committee are
actively seeking further data from both the UK and abroad to help
assess the full significance of the Unit's findings.


The Committee emphasised it is imperative that current measures to
protect the public health are properly enforced and recommend constant
supervision to ensure the complete removal of spinal cord.


The Committee also recommend:


a.    that carcasses from cattle aged over 30 months must be deboned
in licensed plants supervised by the Meat Hygiene Service and the
trimmings must be classified as SBOs.,

b.    a prohibition on the use of mammalian meat and bonemeal in feed
for all farm animals,

c.    that HSE and ACPP, in consultation with SEAC should urgently
review their advice
in the light of these findings,

d.    that the Committee urgently consider what further research is
necessary.


   The Committee does not consider that these findings lead it to
revise its advice on the safety of milk.

[f the recommendations set out above are carried out the Committee
concluded that the risk from eating beef is now likely to be extremely
small.




******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From Neotron@pn.itnet.it Wed Apr  3 22:05:37 EST 1996
Article: 2140 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dish.news.pipex.net!pipex!news.IT.net!news
From: "Dr. Alessandro Fregni" <Neotron@pn.itnet.it>
Newsgroups: sci.bio.food-science
Subject: Pirimiphos methyl
Date: Thu, 21 Mar 1996 13:46:08 -0800
Organization: Neotron s.r.l.
Lines: 6
Message-ID: <3151CE20.BF5@pn.itnet.it>
NNTP-Posting-Host: gall009.pn.itnet.it
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win16; I)

Hi, I work for a Chemical laboratory in Italy wich carries out pesticides 
analyses on foods.
Someone told me that the Pyrimiphos methyl has been prohibited in the USA
Is that true or not?
Please answer me at this newsgroup or e-mail to: Neotron@pn.itnet.it
Thanks


From malcolm@mdhills.demon.co.uk Wed Apr  3 22:05:38 EST 1996
Article: 2141 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!mdhills.demon.co.uk
From: malcolm@mdhills.demon.co.uk (Malcolm Hills)
Newsgroups: sci.bio.food-science
Subject: Re: RE-freezing spaghetti sauce
Date: Thu, 21 Mar 1996 18:55:16 GMT
Organization: HB Environmental Health Consultants
Lines: 24
Message-ID: <827434519.27546@mdhills.demon.co.uk>
References: <4g2ia2$57@newsbf02.news.aol.com> <4gdgc8$1cb@falcon.ns.net>
Reply-To: malcolm@mdhills.demon.co.uk
NNTP-Posting-Host: mdhills.demon.co.uk
X-NNTP-Posting-Host: mdhills.demon.co.uk
X-Newsreader: Forte Free Agent 1.0.82

george erdosh <absoup@ns.net> wrote:

>As long as the sauce hasn't been standing at room temperature for too 
>long, it should be perfectly safe to refreeze, thaw again, and refreeze 
>even several times. It is the growth of microorganism that is a concern 
>but in a tomato sauce with acid conditions chances are not great that 
>bacteria can survive in any significatn number. Besides, you will be 
>reheating the sauce anyway making it sterile.

I have watched this small thread with interest.

My opinions coincide with those of Mike Leblanc, whom I know is an
Environmental Health Professional, like myself, What I am interested
is however is what is the background of the other posters

ie George, Laurie and KCB

By the why Mike can you repost your home page address, thanks
===========================
Malcolm Hills MCIEH
malcolm@mdhills.demon.co.uk
===========================



From cpereira@centroin.com.br Wed Apr  3 22:05:38 EST 1996
Article: 2142 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!news.inc.net!news.us.world.net!ns2.mainstreet.net!sloth.swcp.com!news.ironhorse.com!news.unisys.com.br!rjo02.embratel.net.br!raptor.centroin.com.br!usenet
From: username@embratel.net.br (Username)
Newsgroups: sci.bio.food-science
Subject: fructose
Date: 19 Mar 1996 02:15:24 GMT
Organization: CentroIn Internet Provider
Lines: 5
Message-ID: <4il5bs$d2u@raptor.centroin.com.br>
Reply-To: cpereira@centroin.com.br
NNTP-Posting-Host: du23.centroin.com.br
X-Newsreader: WinVN 0.92.6

Hello!

	Do anyone know a synthetic process (not fermentation) to do
d-fructose from sucrose or glucose?
thanks!


From smurf@postoffice.ptd.net Wed Apr  3 22:05:39 EST 1996
Article: 2143 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!howland.reston.ans.net!newsjunkie.ans.net!newsfeeds.ans.net!news.ptd.net!news
From: John Schreffler <smurf@postoffice.ptd.net>
Newsgroups: sci.bio.food-science
Subject: Microbiology B.S., P.S.U., Just Graduated
Date: 21 Mar 1996 05:28:35 GMT
Organization: ProLog - PenTeleData, Inc.
Lines: 74
Message-ID: <4iqpe3$hj9@ns2.ptd.net>
NNTP-Posting-Host: cs1-05.haz.ptd.net
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22KIT (Windows; U; 16bit)

Box 173 Shepp Street
Sheppton, PA 18248  
March 19, 1996         


Dear Sir or Madam: 


If  anyone has any openings for a microbiologist who just graduated from 
Penn State University with excellent lab skills please contact me.  I am 
willing to relocate to any place in the United States.

I can be phoned at (717)  384 - 3329 or
E - mailed at smurf@postoffice.ptd.net.


Sincerely,                             



John S. Schreffler                

ENCLOSURE : RESUME 
John Schreffler
173 Shepp St
Sheppton, PA  18248
(717) - 384 - 3329 
E mail - smurf@postoffice.ptd.net

OBJECTIVE
An Entry Level Lab Position that Utilizes My Background
in Biology, Chemistry, Genetics, and Microbiology.

EDUCATION
Baccalaureate of Science in Microbiology   
Pennsylvania State University
GPA : 2.76 / 4.00

ACADEMIC PROFILE
Genetics, Advanced Genetics, Microbial Genetics, Medical Microbiology,
Applied Microbiology, Cell Growth and Differentiation,Virology, 
Microbial Physiology, Biology of Molecular Cells,
Chemistry (18 cr.), Biochemistry (7 cr.)

LAB EXPERIENCE
Medical Microbiology Lab (2 cr.), Applied Microbiology Lab (2 cr.),
Organic Chemistry Labs (2 cr.), General Chemistry Labs (2 cr.), 
Biochemistry Lab (1 cr.)

LAB TECHNIQUES
Utilized and Applied the Following Techniques :

Proper Aseptic Technique, Southern Blot, Northern Blot, 
Restriction Enzyme Digestion,IR, Polarimetry, Uv Vis,
Spectrophotometer, NMR, TLC, Gas Chromatograph, Mass Spec,
Enzyme Purifications, Maintained HeLa Cell Line, Immunofluorescence 

LAB ASSISTANT FOR DR. CARL SILLMAN
Supervised a Class in an Applied Microbiology Lab
Monitored and Corrected Student's Lab Techniques
Prepared Cultures and Cells for Student's Use
Taught Class and Lectured on Various Microbiological Topics
 
WORK HISTORY
SEARS
Oversaw Incoming and Outgoing Deliveries
Maintained Accurate Record of Sales and Deliveries

HAZLEWOOD FARMS INC. 
Monitored Quality of Product for Shipping
Kept Ongoing Summary of Product Type and Quality





From Peter.Hullah@eurocontrol.fr Wed Apr  3 22:05:40 EST 1996
Article: 2144 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!EU.net!news2.EUnet.fr!eurocontrol.fr!ramses.eurocontrol.fr!usenet
From: Peter Hullah <Peter.Hullah@eurocontrol.fr>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: Thu, 21 Mar 1996 11:37:34 +0100
Organization: EUROCONTROL European Organisation for the Safety of Air Navigation
Lines: 32
Message-ID: <3151316E.1830@eurocontrol.fr>
References: <4icoh0$qn8@riscsm.scripps.edu>
NNTP-Posting-Host: mozart.eurocontrol.fr
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (X11; I; HP-UX A.09.05 9000/735)
Xref: newz.oit.unc.edu misc.consumers:120272 sci.bio.food-science:2144 alt.usage.english:88329 alt.tv.commercials:8580 alt.food.sugar-cereals:1486

Mark Israel wrote:
> 
>    In a current TV ad for a frosted wheat cereal, the advertisers say
> that one of their competitors' frosted wheat cereals contains corn syrup,
> show a child saying "Syrup is for pancakes!", and go on to explain that
> *their* frosted wheat cereal has brown sugar inside.
> 
>    Since commercial "brown sugar" is (unbeknownst to many consumers and
> some dictionaries) just white sugar that's been dipped in molasses, and
> molasses is a syrup, isn't this false advertising?

That depends on the brown sugar. Generally, if is says "brown sugar" on the
pack, or in the ad, you're right. Nowadays - in the UK, I don't know
about the US - you can get light and dark muscovado sugar which looks about
the same but is crystalised unrefined cane sugar and has (quietly now, so
that it doesn't run away) .... taste. The problem is that your advertiser
probably has to say "brown sugar" because surveys may have told him that
John Q. Public wouldn't understand "muscovado sugar". He could, on the
other hand, just really mean "brown sugar"!

I'm sure someone can let us in on the relative merits of refined corn sugar,
and refined beet sugar.

Pete

-- 

Peter H.C. Hullah                     Technical Services
e-mail: Peter.Hullah@eurocontrol.fr   EUROCONTROL Experimental Centre
Phone:  +33 1 69 88 75 49             BP 15, Rue des Bordes,
Fax:    +33 1 60 85 15 04             91222 BRETIGNY SUR ORGE CEDEX
                                      France


From bookmall3@aol.com Wed Apr  3 22:05:40 EST 1996
Article: 2145 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!howland.reston.ans.net!news-e2a.gnn.com!newstf01.news.aol.com!newsbf02.news.aol.com!not-for-mail
From: bookmall3@aol.com (BookMall3)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 21 Mar 1996 07:04:40 -0500
Organization: America Online, Inc. (1-800-827-6364)
Lines: 6
Sender: root@newsbf02.news.aol.com
Message-ID: <4irgko$pp4@newsbf02.news.aol.com>
References: <4icoh0$qn8@riscsm.scripps.edu>
Reply-To: bookmall3@aol.com (BookMall3)
NNTP-Posting-Host: newsbf02.mail.aol.com
Xref: newz.oit.unc.edu misc.consumers:120274 sci.bio.food-science:2145 alt.usage.english:88330 alt.tv.commercials:8581 alt.food.sugar-cereals:1487

Nutritionally speaking, both types of brown sugar are the same.  At
Amalgamated Sugar (Nyssa, Oregon), we make brown sugar by coating white
beet sugar with cane molasses.

Intermountain Institute of Food Technologists
Short COurse, Sun Valley, ID  March 20


From paladine@sisnet.ssku.k12.ca.us Wed Apr  3 22:05:41 EST 1996
Article: 2146 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!europa.chnt.gtegsc.com!news.kreonet.re.kr!news.dacom.co.kr!newsfeed.internetmci.com!info.ucla.edu!psgrain!charnel.ecst.csuchico.edu!coatlique.cisnet.net!sisnet.ssku.k12.ca.us!mtshasta33.sisnet.ssku.k12.ca.us!user
From: paladine@sisnet.ssku.k12.ca.us (Boyd Mello)
Newsgroups: sci.bio.food-science
Subject: sauerkraut
Date: Thu, 21 Mar 1996 14:26:06 -0800
Organization: Siskiyou County Office of Education
Lines: 11
Message-ID: <paladine-2103961426060001@mtshasta33.sisnet.ssku.k12.ca.us>
NNTP-Posting-Host: mtshasta33.sisnet.ssku.k12.ca.us
X-Newsreader: Yet Another NewsWatcher 2.0.2

I am a science studnet at Mt. Shasta High School and I am doing an scince
experiment on sauerkraut.  I was wondering what effect dose changing the
salt have on the outcome of the sauerkraut.  I would also like it if you
could E-Mail me any locations where I could find some information on
sauerkraut or cabbage on the internet.

                              Thank you for your time.

P.S. 
Please E-Mail your resonse to:
Paladine@telis.org


From NDSN71A@prodigy.com Wed Apr  3 22:05:42 EST 1996
Article: 2147 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!gt-news!nntp.ipst.edu!news.Gsu.EDU!news-feed-1.peachnet.edu!paperboy.wellfleet.com!news3.near.net!news.ner.bbnplanet.net!news.mathworks.com!newsfeed.internetmci.com!howland.reston.ans.net!newsjunkie.ans.net!newsfeeds.ans.net!prodigy.com!usenet
From: NDSN71A@prodigy.com (Rich Mateles)
Newsgroups: sci.bio.food-science
Subject: Re: whey utilisation
Date: 18 Mar 1996 23:05:21 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 19
Distribution: world
Message-ID: <4ikq7h$dsc@usenetp1.news.prodigy.com>
References: <4icp63$1c88@c4.hrz.uni-giessen.de>
NNTP-Posting-Host: innugap8-int.news.prodigy.com
X-Newsreader: Version 1.2

 Further I´d like to know if there 
>are possibilities to separate lactic acid from acid whey by means of 
>nanofiltration.

Not really.  As a practical matter, acid whey doesn't contain a high 
enough concentration of lactic acid to justify recovery of lactic acid.  
Commercially, lactic acid is produced by lactic fermentation of 
concentrated carbohydrates, and the lactic is recovered by distillation 
as the methyl ester if a pure grade is wanted.  Nanofiltration is simply 
not going to selectively concentrate lactic or other small molecules.  
Remember you have to separate the higher molecular weight materials on 
the one hand, and concentrate lactic acid relative to water on the other.


> What´s the molecular weight from lactic acid in solution?

If it's reasonably dilute, there is no polymer formed, and I assume you 
can calculate a molecular weight!



From kennedyl@agresearch.cri.nz Wed Apr  3 22:05:42 EST 1996
Article: 2148 of sci.bio.food-science
Newsgroups: sci.bio.food-science
From: kennedyl@agresearch.cri.nz (Laurie Kennedy)
Subject: Re: RE-freezing spaghetti sauce
Organization: AgResearch Grasslands
References: <4g2ia2$57@newsbf02.news.aol.com> <4ij6j3$50l@hermes.is.co.za>
X-Newsreader: News Xpress Version 1.0 Beta #4
NNTP-Posting-Host: 202.20.104.65
Message-ID: <314de38d.0@news.palm.cri.nz>
Date: 18 Mar 96 22:28:29 GMT
Lines: 45
Path: newz.oit.unc.edu!concert!gatech!gt-news!nntp.ipst.edu!news.Gsu.EDU!news-feed-1.peachnet.edu!paperboy.wellfleet.com!news3.near.net!news.ner.bbnplanet.net!news.mathworks.com!newsfeed.internetmci.com!sgigate.sgi.com!enews.sgi.com!decwrl!waikato!news.massey.ac.nz!news.palm.cri.nz!GRA55

In article <4ij6j3$50l@hermes.is.co.za>, jwf@osi.co.za (KCB) wrote:
>kvacek@aol.com (KVacek) wrote:
>
>>What is the reason for the warnings about not re-freezing once-frozen
>>food?
>>Is this a food safety issue, or one of quality? 
>It is a food safety issue. Bacteria grow as the food is kept luke
>warm. These bacteria can come from heat-resiliant spores, or from
>recontamination (the air or general handling or pots that are not
>properly clean) During cooking you may kill most of these bacteria.
>The danger is still present though as some of these bacteria produce
>toxins which are more heat stable than the bacteria and these toxins
>survive the cooking.
>
>>Specifically, I ran a spaghetti dinner for the Lodge on 1/20/96 and had
>>about 6 gallons of sauce left over, which I froze.  Yesterday I thawed it,
>>added a bit of this and that, and served it to about 50 more people. 
>>Afterward, without thinking, I bagged and froze the remaining 1-1/2
>>gallons.
>
>>Now I wonder what to do? 
>I would not use it again catering for such a lorge group of people, as
>if there is a problem, you will have lots of unhappy people. It may be
>safe enough for your own eating, but just cook it up very well first,
>just in case, and use it up ASAP.
>>-Immediately thaw it & give away for use ASAP?
>>-Save it to be used in a week or two?
>>-Dump it?

You will be fairly (but not absolutely) safe.  The problem bacteria fall into 
two classes, Salmonella and Clostridia.  The former are killed by boiling but 
the toxin they produce is not inactivated, so once the bacteria have grown the 
food can't be made fit to eat.  Clostridia spores (their 'hibernating' form) 
survive boiling but the toxin (VERY dangerous) does not.

Fortunately both groups of bacteria don't much like acid conditions, so if 
your sauce had as much tomato as it should (!) the odds are in your favour.  
If the sauce has been either very hot (60C+), frozen, or thawed but still 
cold, and never warm for any period of time I'd happily use it again.  Danger 
signs when reheating the sauce: any odd smell, particularly sweetish-sickly, 
and any 'fizzing' or gas production.

All of that said I'd have to agree with the above quoted comment; balance the 
potential loss against the very small risk of lots of unhappy people.  Not 
knowing the food's precise history or your food-handling facilities, care etc, 
I'd have to say use it yourself, but not for paying customers.  If it's not 
infected it should keep for many weeks.

Laurie Kennedy


From gumboot@airdmhor.gen.nz Wed Apr  3 22:05:43 EST 1996
Article: 2149 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!uwm.edu!lll-winken.llnl.gov!enews.sgi.com!decwrl!waikato!chch.planet.co.nz!airdmhor.gen.nz!airdmhor.gen.nz!not-for-mail
From: gumboot@airdmhor.gen.nz (Simon Hosie)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Followup-To: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Date: 22 Mar 1996 03:17:21 +1200
Organization: Airdmhor : a couple of BBS's, a bunch of people, and a cat.
Lines: 9
Message-ID: <4irru1$p0b@airdmhor.gen.nz>
References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu>
NNTP-Posting-Host: airdmhor.gen.nz
X-Newsreader: TIN [version 1.2 PL2]
Xref: newz.oit.unc.edu misc.consumers:120297 sci.bio.food-science:2149 alt.usage.english:88353 alt.tv.commercials:8585 alt.food.sugar-cereals:1488

Dwight Ritums:
> Is there some place in the world where 'paraffin' is a synonym for 'kerosene'? 
>  And if so, what word do they use for 'paraffin'?

  What's the difference between paraffin and kerosene?  I thought they were
the same, so people that used the word 'paraffin' for kerosene also used the
word 'paraffin' for paraffin without any confusion.




From yalcin4@ibm.net Wed Apr  3 22:05:44 EST 1996
Article: 2150 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!paladin.american.edu!howland.reston.ans.net!newsjunkie.ans.net!newsfeeds.ans.net!news-m01.ny.us.ibm.net!usenet
From: yalcin4@ibm.net
Newsgroups: sci.bio.food-science
Subject: high pressure application in food industry
Date: 18 Mar 1996 20:40:10 GMT
Lines: 3
Message-ID: <4ikhna$kgh@news-s01.ca.us.ibm.net>
Reply-To: yalcin4@ibm.net
NNTP-Posting-Host: slip139-92-18-94.pt.uk.ibm.net
X-Newsreader: IBM NewsReader/2 v1.09

	I'm researching this subject for graduate project.	
Your advices and references on the subject will be appreciated.
thank in advance.


From tracy@austin.unimelb.edu.au Wed Apr  3 22:05:45 EST 1996
Article: 2151 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!info.ucla.edu!library.ucla.edu!galaxy.ucr.edu!biosci!biosci!not-for-mail
From: tracy@austin.unimelb.edu.au (Tracy Nero)
Newsgroups: aus.mbio,bionet.general,bionet.molbio.proteins,bionet.molec-model,bionet.neuroscience,bionet.toxicology,bionet.virology,nz.molbio,sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research
Subject: Preliminary conference announcement
Date: 21 Mar 1996 19:25:35 -0800
Organization: Melbourne University, Victoria, Australia
Lines: 55
Sender: biohelp@net.bio.net
Distribution: world
Message-ID: <4io4hs$1e6a@news.unimelb.EDU.AU>
NNTP-Posting-Host: net.bio.net
Xref: newz.oit.unc.edu bionet.general:19477 bionet.molbio.proteins:7124 bionet.molec-model:674 bionet.neuroscience:12706 bionet.virology:6596 sci.agriculture:9844 sci.bio.food-science:2151 sci.bio.misc:2635 sci.edu:11748 sci.med.pharmacy:25275 sci.research:10465


Please excuse any cross posts.

	ROYAL AUSTRALIAN CHEMICAL INSTITUTE 

MEDICINAL & AGRICULTURAL DIVISION 13TH NATIONAL CONFERENCE

        "UP AND COMING RESEARCH IN AUSTRALIA"

8-11 DECEMBER, 1996, Monash University, Clayton 3168, Victoria,
Australia

The conference will cover all aspects of medicinal and agricultural
chemistry.  Papers are invited for both lecture and poster sessions.
The meeting will be held in conjunction with the ASCEPT pharmacology
conference and some joint sessions will be organized.  The conference
will focus on students and new researchers, emerging research areas in
medicinal and agricultural chemistry, and the interaction of
medicinal chemists and pharmacologists.  There will also be a
symposium on research funding and the research/industry interface.

Preliminary session topics include:
        o  agrochemistry
        o  toxins
        o  anti-infectives
        o  enzyme inhibitors
        o  automated methods of synthesis and screening
        o  glycobiology and glycochemistry
        o  DNA and drugs
        o  QSAR methods 
        o  medicinal chemistry teaching.

Registration forms and details will be published later to this list and on
our Web page.

Enquiries to:   Dr. Margaret Wong, Department of Applied Chemistry,
                Swinburne University of Technology, Hawthorn 3122
                Victoria
                Ph: (03)9214-8542       Fax: (03)9819-0834
                email: marg@chem1.chem.swin.edu.au
or me.

Cheers,

Tracy

Tracy Nero, PhD
Clinical Pharmacology and Therapeutics Unit,
Dept. of Medicine, The University of Melbourne,
Austin Campus, Austin and Repatriation Medical Centre,
Heidelberg, 3084, Victoria, Australia

tracy@austin.unimelb.edu.au
Ph. 61 3 94965052
Fax 61 3 94593510


From tracy@austin.unimelb.edu.au Wed Apr  3 22:05:45 EST 1996
Article: 2152 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!info.ucla.edu!library.ucla.edu!galaxy.ucr.edu!biosci!biosci!not-for-mail
From: tracy@austin.unimelb.edu.au (Tracy Nero)
Newsgroups: bionet.general,bionet.molbio.proteins,bionet.molec-model,bionet.neuroscience,bionet.toxicology,bionet.virology,nz.molbio,sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research,aus.mbio,sci.chem
Subject: Conference Announcement, Melbourne, Australia, Dec. 1996
Date: 21 Mar 1996 19:45:37 -0800
Organization: Melbourne University, Victoria, Australia
Lines: 53
Sender: daemon@net.bio.net
Distribution: world
Message-ID: <4iqec4$19u7@news.unimelb.EDU.AU>
NNTP-Posting-Host: net.bio.net
Xref: newz.oit.unc.edu bionet.general:19478 bionet.molbio.proteins:7125 bionet.molec-model:675 bionet.neuroscience:12708 bionet.virology:6597 sci.agriculture:9845 sci.bio.food-science:2152 sci.bio.misc:2636 sci.edu:11749 sci.med.pharmacy:25276 sci.research:10467 sci.chem:61764



Please excuse any cross posts.

	ROYAL AUSTRALIAN CHEMICAL INSTITUTE 

MEDICINAL & AGRICULTURAL DIVISION 13TH NATIONAL CONFERENCE

        "UP AND COMING RESEARCH IN AUSTRALIA"

8-11 DECEMBER, 1996, Monash University, Clayton 3168, Victoria,
Australia

The conference will cover all aspects of medicinal and agricultural
chemistry.  Papers are invited for both lecture and poster sessions.
The meeting will be held in conjunction with the ASCEPT pharmacology
conference and some joint sessions will be organized.  The conference
will focus on students and new researchers, emerging research areas in
medicinal and agricultural chemistry, and the interaction of
medicinal chemists and pharmacologists.  There will also be a
symposium on research funding and the research/industry interface.

Preliminary session topics include:
        o  agrochemistry
        o  toxins
        o  anti-infectives
        o  enzyme inhibitors
        o  automated methods of synthesis and screening
        o  glycobiology and glycochemistry
        o  DNA and drugs
        o  QSAR methods 
        o  medicinal chemistry teaching

Registration forms and details will be published later to this list and on
our Web page.

Enquiries to:   Dr. Margaret Wong, Department of Applied Chemistry,
                Swinburne University of Technology, Hawthorn 3122
                Victoria
                Ph: (03)9214-8542       Fax: (03)9819-0834
                email: marg@chem1.chem.swin.edu.au
or me.

Tracy Nero, PhD
Clinical Pharmacology and Therapeutics Unit,
Dept. of Medicine, The University of Melbourne,
Austin Campus, Austin and Repatriation Medical Centre,
Heidelberg, 3084, Victoria, Australia

tracy@austin.unimelb.edu.au
Ph. 61 3 94965052
Fax 61 3 94593510



From R.Shepherd@irl.cri.nz Wed Apr  3 22:05:46 EST 1996
Article: 2153 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!uunet!in2.uu.net!comp.vuw.ac.nz!HERMES!shepherdr.grace.cri.nz!R.Shepherd
From: R.Shepherd@irl.cri.nz (Rachel Shepherd)
Subject: BSE: Slaughter of 11 million cows
Message-ID: <R.Shepherd.140.002A232F@irl.cri.nz>
Date: Fri, 22 Mar 1996 19:34:04 LOCAL
Organization: Industrial Research Limited
X-Newsreader: Trumpet for Windows [Version 1.0 Rev B final beta #4]
Lines: 1

What is this I hear about a proposal to slaughter all the cows in the UK?



From brubat@anemone.ifc.pi.cnr.it Wed Apr  3 22:05:47 EST 1996
Article: 2154 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.akorn.net!news.his.com!news2.cais.net!news.cais.net!usenet.seri.re.kr!news.dacom.co.kr!nntp.coast.net!swidir.switch.ch!serra.unipi.it!news
From: brubat@anemone.ifc.pi.cnr.it (Bruno Battocletti)
Newsgroups: sci.bio.food-science
Subject: Informations about HERBALIFE
Date: Wed, 20 Mar 1996 17:39:06 GMT
Organization: Universita' di Pisa
Lines: 8
Message-ID: <4ipfq3$e4g@serra.unipi.it>
NNTP-Posting-Host: paperoga.cnuce.cnr.it
X-Newsreader: Forte Free Agent 1.0.82

Can you help me to find the mail or e-mail address of the American
company who products the natural food line called Herbalife ? Does it
exist in USA ?

Thank in advance !

 --- Bruno.



From couperus@cdc.com Wed Apr  3 22:05:48 EST 1996
Article: 2155 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!mr.net!news.mr.net!cdshub.cdc.com!jc.svl.cdc.com!user
From: couperus@cdc.com (Jitze Couperus)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Paraffin/Kerosene (was Re: brown sugar vs syrup)
Date: Thu, 21 Mar 1996 15:45:29 -0800
Organization: Control Data Systems Inc
Lines: 23
Message-ID: <couperus-2103961545290001@jc.svl.cdc.com>
References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu> <4irru1$p0b@airdmhor.gen.nz>
NNTP-Posting-Host: jc.svl.cdc.com
Xref: newz.oit.unc.edu misc.consumers:120332 sci.bio.food-science:2155 alt.usage.english:88369 alt.tv.commercials:8588 alt.food.sugar-cereals:1489

In article <4irru1$p0b@airdmhor.gen.nz>, gumboot@airdmhor.gen.nz (Simon
Hosie) wrote:

> Dwight Ritums:
> > Is there some place in the world where 'paraffin' is a synonym for
'kerosene'? 
> >  And if so, what word do they use for 'paraffin'?
> 
>   What's the difference between paraffin and kerosene?  I thought they were
> the same, so people that used the word 'paraffin' for kerosene also used the
> word 'paraffin' for paraffin without any confusion.

In some environments at least, "paraffin" implies a lower grade suitable
for lamp-oil, whereas "kerosene" is the expensive purified stuff they
use in jet engines. The to confuse the issue, "paraffin" means
"paraffin wax" to some folks, and is used to seal the top of the jar
when making jam.

-- 
Jitze Couperus                         | couperus@cdc.com
Control Data Systems Inc               | Tel: (408)541-4334
1306 Orleans Drive, Sunnyvale CA 94089 | Fax: (408)541-4106
            Any opinions expressed are mine alone.


From Peter.Hullah@eurocontrol.fr Wed Apr  3 22:05:48 EST 1996
Article: 2156 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!uwm.edu!math.ohio-state.edu!jussieu.fr!news-rocq.inria.fr!news2.EUnet.fr!eurocontrol.fr!ramses.eurocontrol.fr!usenet
From: Peter Hullah <Peter.Hullah@eurocontrol.fr>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: Fri, 22 Mar 1996 10:39:47 +0100
Organization: EUROCONTROL European Organisation for the Safety of Air Navigation
Lines: 18
Message-ID: <31527563.1A79@eurocontrol.fr>
References: <4icoh0$qn8@riscsm.scripps.edu> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4ijvmi$gjq@brachio.zrz.TU-Berlin.DE> <truly.2504.000150B9@lunemere.com>
NNTP-Posting-Host: mozart.eurocontrol.fr
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (X11; I; HP-UX A.09.05 9000/735)
Xref: newz.oit.unc.edu misc.consumers:120340 sci.bio.food-science:2156 alt.usage.english:88376 alt.tv.commercials:8589 alt.food.sugar-cereals:1490

Truly Donovan wrote:
> 
> 
> Truly Donovan, who guesses that enough time has not passed to allow her to
> retell her ice-cubes-in-London anecdote

Oh Truly. Do you have an ice-cubes-in-London anecdote? I'm sure we'd all
love to read it. Oh please, Truly, tell us. :-)

Pete

-- 

Peter H.C. Hullah                     Technical Services
e-mail: Peter.Hullah@eurocontrol.fr   EUROCONTROL Experimental Centre
Phone:  +33 1 69 88 75 49             BP 15, Rue des Bordes,
Fax:    +33 1 60 85 15 04             91222 BRETIGNY SUR ORGE CEDEX
                                      France


From cigolott@nbnet.nb.ca Wed Apr  3 22:05:49 EST 1996
Article: 2157 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!news.kei.com!nntp.coast.net!howland.reston.ans.net!torn!news.unb.ca!nbt.nbnet.nb.ca!news
From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 22 Mar 1996 11:25:41 GMT
Organization: NBNet
Lines: 36
Message-ID: <4iu2nl$mim@darwin.nbnet.nb.ca>
References: <4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com><4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com> <4ilvb7$f96$1@melbourne.DIALix.oz.au>
NNTP-Posting-Host: stjhts01c48.nbnet.nb.ca
X-Newsreader: NeoLogic News for OS/2 [version: 4.5 YO Beta]
Xref: newz.oit.unc.edu misc.consumers:120347 sci.bio.food-science:2157 alt.usage.english:88380 alt.tv.commercials:8590 alt.food.sugar-cereals:1491

In message <4ilvb7$f96$1@melbourne.DIALix.oz.au> -
bmorey@melbourne.DIALix.oz.au (Bernard Morey) writes:
+
+rcpj@panix.com (Pierre Jelenc) writes:
+
+>Brown sugar is indeed white sugar with molasses added, as opposed to
raw 
+>sugar (turbinado, demerara, etc), which is crystallized before
complete 
+>purification and was not (still is not?) manufactured in the US.
+
+What is sold as 'raw sugar' in the supermarket is not truly raw. Raw
sugar
+in the mill is unfit for human consumption and contains soil and
microbes. 
+'Raw' sugar is made by treating initially-crystallised sucrose with
steam
+in the centrifuge without it being redissolved.  It has much the same
+composition as brown sugar. 
+
+-- 
+___________________
+Bernie Morey
+Melbourne
+bmorey@melbourne.dialix.oz.au

Whooaaaa !

You mean what we get now as brown sugar is only camalized white
sugar....now this is overprocessing and mismarketing...although the stuf
sure looks brown. (:-)

regards
tom c.




From cigolott@nbnet.nb.ca Wed Apr  3 22:05:50 EST 1996
Article: 2158 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!news.kei.com!nntp.coast.net!howland.reston.ans.net!torn!news.unb.ca!nbt.nbnet.nb.ca!news
From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 22 Mar 1996 11:25:43 GMT
Organization: NBNet
Lines: 31
Message-ID: <4iu2nn$mim@darwin.nbnet.nb.ca>
References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com><4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz>
NNTP-Posting-Host: stjhts01c48.nbnet.nb.ca
X-Newsreader: NeoLogic News for OS/2 [version: 4.5 YO Beta]
Xref: newz.oit.unc.edu misc.consumers:120348 sci.bio.food-science:2158 alt.usage.english:88381 alt.tv.commercials:8591 alt.food.sugar-cereals:1492

In message <4imsit$lj3@airdmhor.gen.nz> - gumboot@airdmhor.gen.nz (Simon
Hosie) writes:
+
+In article <4iguod$r09@zeus.tcp.co.uk> laker@tcp.co.uk (Markus Laker)
writes:
+> I don't usually drink Coke, BTW: I think it's overpriced, over-hyped,
full
+> of caffeine and sugar (or, worse, sugar substitutes), and not
terribly good
+> for you. 
+
+Truly Donovan:
+> I don't drink Coke, either.  I'm a Pepsi junkie.  Umm, sugar!  Umm,
caffeine!
+
+  Doesn't Coke have more caffeine in it.  Either way, I wouldn't touch
+Pepsi or Diet-* and I dropped Coke when a Coke drinker I know lost a
filling
+and reminded me that I'm risking spoiling a perfect (filling-less)
record.
+
+  I think Coke's cheaper than milk in New Zealand (1.5 litres at about
$1.20
+versus milk at about $2.50 for 2 litres) - that's hardly overpriced.


HAR !

why gas isn't even a $\gal in some places.....no don't drink the gas
even though it is cheaper.



From a.wu@worldnet.att.net Wed Apr  3 22:05:50 EST 1996
Article: 2159 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!psuvax1!news.cc.swarthmore.edu!netnews.upenn.edu!dsinc!ub!newsstand.cit.cornell.edu!cornellcs!rochester!udel!news.mathworks.com!newsfeed.internetmci.com!in1.uu.net!netnews.worldnet.att.net!newsadm
From: Alex Wu <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Vita-Max experiences? benefits?
Date: Wed, 20 Mar 1996 12:44:52 -0500
Organization: AT&T WorldNet Services
Lines: 5
Message-ID: <31504414.2EC@worldnet.att.net>
NNTP-Posting-Host: 201.middletown-2.va.dial-access.att.net
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0GoldB1 (Win95; I)

Anyone familiar with Vita-Max nutrition center( food processing 
machine)?

Thanks
Mei-Tien


From a.wu@worldnet.att.net Wed Apr  3 22:05:51 EST 1996
Article: 2160 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!in2.uu.net!netnews.worldnet.att.net!newsadm
From: Alex Wu <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Can we eat grounded raw seeds?
Date: Fri, 22 Mar 1996 09:00:50 -0500
Organization: AT&T WorldNet Services
Lines: 4
Message-ID: <3152B292.7720@worldnet.att.net>
NNTP-Posting-Host: 59.new-york-2.ny.dial-access.att.net
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0GoldB1 (Win95; I)

Is there any dnager eating grounded raw seeds from fruits...etc? Is 
there a list of seeds bad for health?

Mei-Tien


From king1@students.uiuc.edu Wed Apr  3 22:05:52 EST 1996
Article: 2161 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!swrinde!howland.reston.ans.net!vixen.cso.uiuc.edu!NewsWatcher!user
From: king1@students.uiuc.edu (Michael R. King)
Newsgroups: sci.bio.food-science
Subject: Correction:IFT Book:How to get a job in Food Science
Followup-To: sci.bio.food-science
Date: 22 Mar 1996 15:00:25 GMT
Organization: Food Science
Lines: 85
Distribution: world
Message-ID: <king1-220396090120@128.174.101.139>
NNTP-Posting-Host: labuser.foods.uiuc.edu

Correction:  Earlier I posted the article below and some were given the
wrong IFT Dept when ordering the book.  So when you call please ask for the
Employment Services Dept.

Thanks, Michael R. King

Food Science Students,

Recently I was introduced to a handbook that is put out by the Employment
Committee of the Institute of Food Technologists (IFT).  The handbook
entitled "How To Find Your First Job In the Food Sciences", (a student
guide for starting your career), is an abundant amount of information that
is very pertinent to finding a job in today's competitive market (Table of
Contents Listed Below).  This 36 pg (8 X 11) booklet plus an additional 18
pg. career profiles section, was put together by executive recruiters,
human resource managers, career counselors, and industrial researchers. 
This was put together in response to the number of students who were having
difficulties during the job search and interview processes.  The price of
the book is $3.00 which covers the cost of printing the book.  A copy of
the table of contents is listed below.

To order a copy of this book send a personal check of $3 (a request for the
"How to find your first job in the Food Sciences" book, Name, Address,
City, State, Zip) to:

Institute of Food Technologists
221 N. LaSalle Street
Chicago, IL 60601

Phone: 312-782-8424
FAX: 312-782-8348

This book will also be sold at the Annual Meeting at the Student Booth



I am this years Employment Committee Student Representative.  If you would
like to contact me with a question (about information found in the book or
student employment concerns within IFT), my e-mail address is
king1@students.uiuc.edu.  For financial questions about the book, contact
the IFT numbers above.  Remember to use the IFT Employment Referral Service
when you begin your job search.  This year over 600 jobs in the food
industry were posted with Employment Service.  Also keep in mind the large
number of companies interviewing and posting job opportunities with the
Employment Service at the Annual Meeting this year in New Orleans!

Thanks,

Michael R. King
IFT Employment Committee Student Representative

----------------------------

Table of Contents

Introduction

I.  Planning
	Accomplishments and responsibilities
	How to express work accomplishments
	How to pull out skills from accomplishments
	Skills areas
	Identify your best skills

II.  Getting the job
	A guide to resume writing
	Writing the resume
	References
	Networking
	Using IFT's employment referral service
	Networking
	Types of interviews
	The interview itself
	Review of interviewing technique
	After the job offer, What?
	Successful job hunting testimonials

III.  Managing your career
	How others see us
	Relationship with your new boss
	Final points to remember
	Career decisions-By design or default
	Supplemental reading

IV.  Career Profiles-Reprinted from Food Technology Magazine


From mm@wheel.dcn.davis.ca.us Wed Apr  3 22:05:53 EST 1996
Article: 2162 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!nntp.netrex.net!wlbr!europa.chnt.gtegsc.com!news.kreonet.re.kr!news.dacom.co.kr!newsfeed.internetmci.com!in1.uu.net!world!coopnews.coop.net!csnews!boulder!agate!news.ucdavis.edu!usenet
From: Morten Strunge Meyer <mm@wheel.dcn.davis.ca.us>
Newsgroups: sci.bio.food-science
Subject: Re: Question on tars and nicotines in tobacco
Date: Wed, 20 Mar 1996 11:26:10 -0800
Organization: Davis Comunity Network
Lines: 12
Message-ID: <31505BD2.1166@wheel.dcn.davis.ca.us>
References: <jhansen-1903961230050001@mtshasta23.sisnet.ssku.k12.ca.us>
NNTP-Posting-Host: dcn128.dcn.davis.ca.us
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win16; I)
To: John Hansen <jhansen@sisnet.ssku.k12.ca.us>

Hillary asked about % tars and nicotines found in cigar, pipe and chew 
tobacco in the sci.bio.food-science news group.

This is not a relevant news group to ask this kind of questions.  Please post 
your questions regarding tobacco in alt.smoking or look at the following 
URL on the WEB:

http://www.tobacco.org/

Best regards 

morten meyer


From Stephen@ibm.net Wed Apr  3 22:05:53 EST 1996
Article: 2163 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!psuvax1!news.cc.swarthmore.edu!netnews.upenn.edu!dsinc!newsfeed.pitt.edu!nntp.club.cc.cmu.edu!cantaloupe.srv.cs.cmu.edu!rochester!udel!news.mathworks.com!newsfeed.internetmci.com!news.exodus.net!news.aimnet.com!news
From: Stephen@ibm.net
Newsgroups: sci.bio.food-science
Subject: Re: Request for data
Date: Wed, 20 Mar 1996 19:37:47 GMT
Organization: NA
Lines: 7
Message-ID: <4ipmnl$4nv@news.aimnet.com>
References: <3146FAF6.3AA1@agip.it> <NEWTNews.827306546.17935.avigor@dialup.netvision.net.il> <314fad36.2386326@news.easynet.co.uk>
NNTP-Posting-Host: dial-bel2-21.iway.aimnet.com
X-Newsreader: Forte Free Agent 1.0.82


>>> Does anyone have in electronic format the table of the nutritional 
>>> values for food?
>>> 

ftp://ftp.coast.net/SimTel/win3/food/ has a db in Access format.



From king1@students.uiuc.edu Wed Apr  3 22:05:54 EST 1996
Article: 2164 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.jsums.edu!news2.cais.net!news.cais.net!chi-news.cic.net!newsfeed.internetmci.com!howland.reston.ans.net!vixen.cso.uiuc.edu!NewsWatcher!user
From: king1@students.uiuc.edu (Michael R. King)
Newsgroups: sci.bio.food-science
Subject: IFT Book:How to get a job in Food Science
Followup-To: sci.bio.food-science
Date: 21 Mar 1996 02:14:53 GMT
Organization: Food Science
Lines: 79
Distribution: world
Message-ID: <king1-200396201614@128.174.101.139>
NNTP-Posting-Host: labuser.foods.uiuc.edu

Food Science Students,

Recently I was introduced to a handbook that is put out by the Employment
Committee of the Institute of Food Technologists (IFT).  The handbook
entitled "How To Find Your First Job In the Food Sciences", (a student
guide for starting your career), is an abundant amount of information that
is very pertinent to finding a job in today's competitive market (Table of
Contents Listed Below).  This 36 pg (8 X 11) booklet plus an additional 18
pg. career profiles section, was put together by executive recruiters,
human resource managers, career counselors, and industrial researchers. 
This was put together in response to the number of students who were having
difficulties during the job search and interview processes.  The price of
the book is $3.00 which covers the cost of printing the book.  A copy of
the table of contents is listed below.

To order a copy of this book send a personal check of $3 (a request for the
"How to find your first job in the Food Sciences" book, Name, Address,
City, State, Zip) to:

Institute of Food Technologists
221 N. LaSalle Street
Chicago, IL 60601

Phone: 312-782-8424
FAX: 312-782-8348

This book will also be sold at the Annual Meeting at the Student Booth



I am this years Employment Committee Student Representative.  If you would
like to contact me with a question (about information found in the book or
student employment concerns within IFT), my e-mail address is
king1@students.uiuc.edu.  For financial questions about the book, contact
the IFT numbers above.  Remember to use the IFT Employment Referral Service
when you begin your job search.  This year over 600 jobs in the food
industry were posted with Employment Service.  Also keep in mind the large
number of companies interviewing and posting job opportunities with the
Employment Service at the Annual Meeting this year in New Orleans!

Thanks,

Michael R. King
IFT Employment Committee Student Representative

----------------------------

Table of Contents

Introduction

I.  Planning
	Accomplishments and responsibilities
	How to express work accomplishments
	How to pull out skills from accomplishments
	Skills areas
	Identify your best skills

II.  Getting the job
	A guide to resume writing
	Writing the resume
	References
	Networking
	Using IFT's employment referral service
	Networking
	Types of interviews
	The interview itself
	Review of interviewing technique
	After the job offer, What?
	Successful job hunting testimonials

III.  Managing your career
	How others see us
	Relationship with your new boss
	Final points to remember
	Career decisions-By design or default
	Supplemental reading

IV.  Career Profiles-Reprinted from Food Technology Magazine


From homes@atl.mindspring.com Wed Apr  3 22:05:55 EST 1996
Article: 2165 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mindspring.com!usenet
From: homes@atl.mindspring.com (Dan Howington)
Newsgroups: sci.bio.food-science
Subject: Super Blue Green Algae - Super Food or Marketing Ploy
Date: Fri, 22 Mar 1996 18:14:05 GMT
Organization: MindSpring Enterprises, Inc.
Lines: 20
Message-ID: <4iuqoo$nt0@B1FF.mindspring.com>
Reply-To: homes@atl.mindspring.com
NNTP-Posting-Host: homes.mindspring.com
X-Newsreader: Forte Free Agent 1.0.82

Hello!  I'm a nutritionist with a personal training institute in
Atlanta, GA and everyone's always bringing me the next great  miracle
food, cure, anti-everything, on the market.  

Please let me know about this "Super Blue Green Algae from a company
called Cell Tech."  

The literature says it comes form the "World's Richest Natural
Environment", Upper Klamath Lake in Southern Oregon. It also "contains
a host of pigments" like "carotenoids, phycobilins and phycocyanins."
It is the "Richest known source of Chlorophyll - a cell regenerator
and blood purifier."  (states that this is a big deal because
chlorophyll has "a molecular structure almost identical to the red
hemoglobin in our blood."  It's enzyme active for "maximum absorption
by the body" at no cost to the body's own enzyme reserve. 

Is it wonderful?  Is it Super?  Is it really blue green?  Or is it
another MLM ploy to take people's money?  Lend me your learned
opinions, please!



From bmorey@melbourne.DIALix.oz.au Wed Apr  3 22:05:56 EST 1996
Article: 2166 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!uunet!in2.uu.net!DIALix!melbourne.DIALix.oz.au!not-for-mail
From: bmorey@melbourne.DIALix.oz.au (Bernard Morey)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 22 Mar 1996 22:08:15 +1100
Organization: DIALix Services, Melbourne, Australia.
Lines: 23
Sender: bmorey@melbourne.DIALix.oz.au
Message-ID: <4iu1mv$9gs$1@melbourne.DIALix.oz.au>
References: <4icoh0$qn8@riscsm.scripps.edu> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu> <4ind2u$7g7@panix2.panix.com>
NNTP-Posting-Host: bmorey@melbourne.dialix.oz.au
Xref: newz.oit.unc.edu misc.consumers:120394 sci.bio.food-science:2166 alt.usage.english:88414 alt.tv.commercials:8597 alt.food.sugar-cereals:1493

rcpj@panix.com (Pierre Jelenc) writes:

>Dwight Ritums <DRitums@uh.edu> writes:

>> Is there some place in the world where 'paraffin' is a synonym for
>> 'kerosene'? 

>It is the normal British word.

>>  And if so, what word do they use for 'paraffin'?

>"Paraffin wax", which is chemically very sensible.

I have a bottle of Faulding 'Liquid Paraffin BP' in the medicine cabinet. 
Its usual use is for those difficult times when All-Bran just isn't good
enough... 

Bernie Morey -- Melbourne
-- 
___________________
Bernie Morey
Melbourne
bmorey@melbourne.dialix.oz.au


From hhsin001@postbox.acs.ohio-state.edu Wed Apr  3 22:05:57 EST 1996
Article: 2167 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!psuvax1!news.cc.swarthmore.edu!netnews.upenn.edu!dsinc!ub!csn!news-1.csn.net!magnus.acs.ohio-state.edu!mail-news-gateway
From: hhsin001@postbox.acs.ohio-state.edu (Ho Ling Hsing)
Newsgroups: sci.bio.food-science
Subject: Need Food Companies Listing
Date: 20 Mar 1996 22:48:55 -0500
Organization: The Ohio State University
Lines: 10
Sender: root@magnus.acs.ohio-state.edu
Message-ID: <199603210348.WAA24250@top.magnus.acs.ohio-state.edu>
NNTP-Posting-Host: charm.magnus.acs.ohio-state.edu

Hello, 

I am a recent Food Science graduate and am looking for jobs in the field.  
Can anyone tell me where to look for a listing of food-related companies 
and any other job search resources available?

Thank you very much!

Ho Ling Hsing



From king1@students.uiuc.edu Wed Apr  3 22:05:57 EST 1996
Article: 2168 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!howland.reston.ans.net!vixen.cso.uiuc.edu!NewsWatcher!user
From: king1@students.uiuc.edu (Michael R. King)
Newsgroups: sci.bio.food-science
Subject: 1995 IFT Employment and Salary Survey Report, For sale at Annual Meeting
Followup-To: sci.bio.food-science
Date: 21 Mar 1996 02:20:12 GMT
Organization: Food Science
Lines: 9
Distribution: world
Message-ID: <king1-200396201921@128.174.101.139>
NNTP-Posting-Host: labuser.foods.uiuc.edu

Food Science Students,

I just wanted to let you know that the 1995 IFT Employment and Salary
Survey report will be on sale at the Student Booth at the Annual Meeting.
(They still haven't determined a price yet).  This information will be very
helpful if you are planning on interviewing at the meeting, to give you an
idea of average salaries in your career field.  See you there!

Michael R. King


From ae858@freenet.toronto.on.ca Wed Apr  3 22:05:58 EST 1996
Article: 2169 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsjunkie.ans.net!newsfeeds.ans.net!howland.reston.ans.net!plug.news.pipex.net!pipex!tank.news.pipex.net!pipex!news.mathworks.com!newsfeed.internetmci.com!ncar!csn!news-1.csn.net!torn!news.unb.ca!nbt.nbnet.nb.ca!news
From: Mike LeBlanc <ae858@freenet.toronto.on.ca>
Newsgroups: sci.bio.food-science
Subject: Health Inspector's Homepage!!
Date: 23 Mar 1996 03:18:29 GMT
Organization: Toronto Free-Net
Lines: 17
Message-ID: <4ivqi5$nki@darwin.nbnet.nb.ca>
NNTP-Posting-Host: yeovil36.nbnet.nb.ca
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; I; 16bit)


As a result of a request by Sir Malcolm Hills, MCIEH, I am once
again publicizing the Health Inspector's Homepage!!

I haven't had much time to update it recently. I was planning to do
some revisions and additions to the list of resources this weekend, 
but a minor hard drive glitch caused me to lose the HTM bookmark file
that I was using to gather new links. So, if anyone has any additions
that they think might fit in, mail them to me!!

Mike LeBlanc, BSc, CPHI(C)
Public Health Inspector
Moncton, NB
CANADA
Keeper of the Health Inspector's Homepage
http://www.tripod.com/~ae858/index.html




From kopplin@toxic.pharm.arizona.edu Wed Apr  3 22:05:59 EST 1996
Article: 2170 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!news.interpath.net!uunet!in1.uu.net!newsfeed.internetmci.com!ncar!noao!CS.Arizona.EDU!news.Arizona.EDU!usenet
From: kopplin@toxic.pharm.arizona.edu (Michael Kopplin)
Newsgroups: sci.bio.food-science
Subject: Conference Announcement
Date: 21 Mar 1996 16:15:08 GMT
Organization: The University of Arizona
Lines: 77
Message-ID: <4irvac$mji@news.ccit.arizona.edu>
NNTP-Posting-Host: kopplin.pharm.arizona.edu
Mime-Version: 1.0
X-Newsreader: WinVN 0.93.14

                            Call for Abstracts

                              MODULATION of
                            CHEMICAL TOXICITY
                           and RISK ASSESSMENT

                            June 9 - 12, 1996
                         Westin La Paloma Resort
                           Tucson, Arizona, USA

The conference will focus on the modulation of chemical toxicity and risk
assessment from a variety of factors including nutrition and the presence
of toxicants in food. A major objective will be to assess the role that
improved nutrition may have on minimizing the impact of toxic chemicals 
and the role that nutritional deficiencies may have on altering toxicity.
Manipulation of nutritional factors may prove to be an inexpensive means
to reduce human risk from hazardous substances in the environment. Another
objective will be to discuss the impact that dietary factors may have on
established risk assessment procedures.

The conference theme Modulation of Chemical Toxicity and Risk Assessment
will be explored in five sessions:
     Natural Toxicants in Food
     Xenobiotic Toxicants in Food
     Nutritional Status and Toxicity
     Dietary Modification and Toxicity
     Dietary Factors and Risk Assessment Policy

The conference will feature oral and poster presentations of scientific
studies concerned with: hazardous wastes, pesticides, foods, beverages,
feeds, fertilizers, soil, water, human and animal drugs and residues, and
other related areas. Contributed abstracts will be presented in poster 
session format.


You can request a registration packet, submit poster abstracts, 
or request further information at our Internet site.
http://jeeves.pharm.arizona.edu/bionutrition.html 

Alternatively you can send the following information by e-mail to 
kopplin@toxic.pharm.arizona.edu
   Mailing address, Phone, FAX, and E-mail address

and if submitting a poster abstract, include the following:
   Title: not longer than 60 characters.
   Authors: Name and institutional affiliation of authors, with the 
      intended presenter in parentheses.
   Topic: Select one of the 5 topics listed above
   Abstract: Not more than 250 words, written in English.

Abstracts are due Wednesday, May 1.

For further information visit our Internet web site
http://jeeves.pharm.arizona.edu/bionutrition.html

For questions, contact Susan Hurt, The University 
of Arizona, College of Pharmacy, Center for Toxicology
E-mail: hurt@toxic.pharm.arizona.edu
FAX: 520-626-4063



SPONSORS FROM THE UNITED STATES AND MEXICO
National Institute of Environmental Health Sciences, 
     Research Triangle Park, North Carolina
Center for Toxicology, College of Pharmacy, The University
     of Arizona,Tucson, Arizona
National Institute of Nutrition, Mexico City, Mexico
Center for Research in Food Processing and Development, Hermosillo, Sonora
Autonomous University of Queretaro, Queretaro, Queretaro

PROGRAM COMMITTEE
Dean E. Carter, Chair, H. Vasken Aposhian, Hector Bourges,
Elvira de Mejia, A. Jay Gandolfi, Daniel Liebler, Carlos Pena,
I. Glenn Sipes, William A. Suk, Mauro Valencia, Jane Wyatt




From truly@lunemere.com Wed Apr  3 22:06:00 EST 1996
Article: 2171 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!swrinde!howland.reston.ans.net!vixen.cso.uiuc.edu!uchinews!ncar!csn!news-1.csn.net!news-2.csn.net!lunemere.com!truly
From: truly@lunemere.com (Truly Donovan)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: Fri, 22 Mar 1996 03:28:10
Organization: La Lunemere
Lines: 34
Message-ID: <truly.2514.00037840@lunemere.com>
References: <4icoh0$qn8@riscsm.scripps.edu> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4ijvmi$gjq@brachio.zrz.TU-Berlin.DE> <truly.2504.000150B9@lunemere.com> <31527563.1A79@eurocontrol.fr>
NNTP-Posting-Host: 198.243.39.130
X-Newsreader: Trumpet for Windows [Version 1.0 Rev A]
Xref: newz.oit.unc.edu misc.consumers:120437 sci.bio.food-science:2171 alt.usage.english:88493 alt.tv.commercials:8613 alt.food.sugar-cereals:1494

In article <31527563.1A79@eurocontrol.fr> Peter Hullah <Peter.Hullah@eurocontrol.fr> writes:
>Truly Donovan wrote:
>> 
>> 
>> Truly Donovan, who guesses that enough time has not passed to allow her to
>> retell her ice-cubes-in-London anecdote

>Oh Truly. Do you have an ice-cubes-in-London anecdote? I'm sure we'd all
>love to read it. Oh please, Truly, tell us. :-)

Okay, but *you* have to respond to any netcops who complain about 
repetitiousness.

-------------------------------------------------------------------------------

In the summer of 1984, I arrived in London on the hottest day in then-recorded 
history, 97 degrees fahrenheit.  At dinnertime, I went into the restaurant in 
the Godawful hotel I found myself staying in (shoot the travel agent) and 
ordered a vodka and tonic *with lots of* ice.

Drink arrives with one ice cube, already almost shot.  I send it back for more 
ice, and it returns with one more cube, already dwindling rapidly.  (They just 
don't grasp the concept.)  

Time passes, I order a second drink with lots of ice.  Drink arrives, no ice. 
Following conversation ensues:

"I asked for lots of ice."

"I'm terribly sorry, ma'am, but you've already used up all our ice."

Truly Donovan




From scf1@Ra.MsState.Edu Wed Apr  3 22:06:01 EST 1996
Article: 2172 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!news.jsums.edu!news2.cais.net!news.cais.net!chi-news.cic.net!newsfeed.internetmci.com!uwm.edu!newsspool.doit.wisc.edu!night.primate.wisc.edu!nntp.msstate.edu!Ra.MsState.Edu!scf1
From: Sergio C Feijoo <scf1@Ra.MsState.Edu>
Newsgroups: sci.bio.food-science
Subject: Food MicroModel (FMM) software
Date: Thu, 21 Mar 1996 17:09:01 -0600
Organization: Mississippi State University
Lines: 11
Message-ID: <Pine.SUN.3.91.960321170154.1650A-100000@Ra.MsState.Edu>
NNTP-Posting-Host: ra.msstate.edu
Mime-Version: 1.0
Content-Type: TEXT/PLAIN; charset=US-ASCII



Does anyone know where I can find this FMM soft.
here in the US ?  It was originally developed in
the UK by Food MicroModel Ltd. (Leatherhead, UK).
Any comments on the quality of the program is also
very welcomed.

Regards,
Sergio Feijoo
scf1@ra.msstate.edu


From caitlin@jax.jaxnet.com Wed Apr  3 22:06:02 EST 1996
Article: 2173 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!hookup!news.mathworks.com!uunet!in2.uu.net!alterdial.uu.net!not-for-mail
From: caitlin@jax.jaxnet.com (caitlin)
Newsgroups: sci.med.nutrition,sci.bio.food-science,misc.health.alternative,rec.food.veg
Subject: Re: veganism is excellent
Date: 23 Mar 1996 01:12:48 GMT
Lines: 21
Message-ID: <4ivj6g$6up@alterdial.UU.NET>
References: <4buka3$2eq@ixnews5.ix.netcom.com> <199601011954.OAA29693@copland.udel.edu> <Pine.SOL.3.91.960101135131.26505A-100000@gemini.willamette.edu> <kdrossel.17.002B2203@netzone.com> <4ccs3c$hed@ixnews6.ix.netcom.com>
NNTP-Posting-Host: pm1-20.jax-inter.net
Mime-Version: 1.0
X-Newsreader: WinVN 0.93.14
Xref: newz.oit.unc.edu sci.med.nutrition:42933 sci.bio.food-science:2173 misc.health.alternative:66799 rec.food.veg:71500

In article <4ccs3c$hed@ixnews6.ix.netcom.com>, sbharris@ix.netcom.com says...
>
>In <kdrossel.17.002B2203@netzone.com> kdrossel@netzone.com (Kevin

>>out of the ordinary.  The few vegans I know do seem a bit more pale
>but I 
>>really doubt it can be attributed to their diet.

>Comment: why not?  They may well be anemic.  Not to mention having fat
>that is orange-- something guaranteed to make you look a bit waxy if
>you have no tan. 
>
>                                 Steve Harris, M.D.
Hmmm, that's it. What an MD, scare people into thinking lack of meat = anemia. Amazing, My children 
and I get physicals every year, never been anemic. Best cholesterol level in town though. Anemia isn't 
just about iron, its about absorption and proper amount. Fact is heme iron is no magic anti-anemic cure 
and most people who eat meat don't absorb any more usable iron then vegans. Your theory has been 
debunked many many times. Fact is, vegetarism and veganism can be an extremely healthy diet (junk 
food vegetarians not included!) and the typical american diet can be extremely unhealthy. Physician, 
educate thyself.



From alberto.dimartino@agip.it Wed Apr  3 22:06:02 EST 1996
Article: 2174 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!in2.uu.net!EU.net!Norway.EU.net!nntp.uio.no!hermod.uio.no!nntp-oslo.UNINETT.no!nntp-trd.UNINETT.no!oslonett.no!sn.no!newsfeed.tip.net!peroni.ita.tip.net!venere.inet.it!usenet
From: Alberto Di Martino <alberto.dimartino@agip.it>
Newsgroups: sci.bio.food-science
Subject: Unable to locate server
Date: Thu, 21 Mar 1996 16:53:17 +0100
Organization: Agip Spa
Lines: 8
Message-ID: <31517B6D.7ABC@agip.it>
References: <3146FAF6.3AA1@agip.it> <NEWTNews.827306546.17935.avigor@dialup.netvision.net.il> <314fad36.2386326@news.easynet.co.uk> <4ipmnl$4nv@news.aimnet.com>
NNTP-Posting-Host: 151.96.0.2
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win95; I)
To: Stephen@ibm.net

I tried the site you suggested, but I had this message:

"unable to locate the server"

Any hint?

thanks
adm


From alberto.dimartino@agip.it Wed Apr  3 22:06:05 EST 1996
Article: 2175 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!EU.net!Norway.EU.net!nntp.uio.no!hermod.uio.no!nntp-oslo.UNINETT.no!nntp-trd.UNINETT.no!oslonett.no!sn.no!newsfeed.tip.net!peroni.ita.tip.net!venere.inet.it!usenet
From: Alberto Di Martino <alberto.dimartino@agip.it>
Newsgroups: sci.bio.food-science
Subject: Access forbidden
Date: Thu, 21 Mar 1996 16:55:26 +0100
Organization: Agip Spa
Lines: 12
Message-ID: <31517BEE.59D5@agip.it>
References: <3146FAF6.3AA1@agip.it> <NEWTNews.827306546.17935.avigor@dialup.netvision.net.il> <314fad36.2386326@news.easynet.co.uk>
NNTP-Posting-Host: 151.96.0.2
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win95; I)
To: J Ralph Blanchfield <jralphb@easynet.co.uk>

I tried <http://www.fatfree.com/usda/usda.cgi>
I had this message.

"403 Forbidden

Access forbidden due to file permissions on server"

Am I unlucky or what ?


Thanks
adm


From alberto.dimartino@agip.it Wed Apr  3 22:06:05 EST 1996
Article: 2176 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!EU.net!Norway.EU.net!nntp.uio.no!hermod.uio.no!nntp-oslo.UNINETT.no!nntp-trd.UNINETT.no!oslonett.no!sn.no!newsfeed.tip.net!peroni.ita.tip.net!venere.inet.it!usenet
From: Alberto Di Martino <alberto.dimartino@agip.it>
Newsgroups: sci.bio.food-science
Subject: False alarm
Date: Thu, 21 Mar 1996 17:08:30 +0100
Organization: Agip Spa
Lines: 3
Message-ID: <31517EFE.586A@agip.it>
References: <3146FAF6.3AA1@agip.it> <NEWTNews.827306546.17935.avigor@dialup.netvision.net.il> <314fad36.2386326@news.easynet.co.uk> <4ipmnl$4nv@news.aimnet.com>
NNTP-Posting-Host: 151.96.0.2
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win95; I)
To: Stephen@ibm.net

I wa able to access the server.
Thanks 
adm


From tony@summer.ipph.purdue.edu Wed Apr  3 22:06:06 EST 1996
Article: 2177 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!goliath.montclair.edu!newsserver.jvnc.net!newsserver2.jvnc.net!howland.reston.ans.net!swrinde!elroy.jpl.nasa.gov!decwrl!purdue!mozo.cc.purdue.edu!news
From: tony <tony@summer.ipph.purdue.edu>
Newsgroups: sci.chem,sci.polymers,sci.engr.biomed,sci.med.pharmacy,sci.bio.food-science,sci.bio.technology
Subject: The 23nd Intl' Symposium on Controlled Release of Bioactive Materials
Date: Fri, 22 Mar 1996 15:06:53 -0500
Organization: IPPH
Lines: 34
Message-ID: <3153085D.C6D@summer.ipph.purdue.edu>
NNTP-Posting-Host: summer.ipph.purdue.edu
Mime-Version: 1.0
Content-Type: text/plain; charset=big5
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (X11; I; AIX 2)
Xref: newz.oit.unc.edu sci.chem:61840 sci.polymers:6785 sci.engr.biomed:6305 sci.med.pharmacy:25328 sci.bio.food-science:2177 sci.bio.technology:5585

Hi,

   CRS 23rd International Symposium on Controlled Release of Bioactive
Materials will be held on Kyoto International Conference Hall, Kyoto,
Japan, July 7-12, 1996. The symposium is organized in collaboration with
Japan Society of Drug Delivery System.

   The plenary lectures have:

	Biopharmaceutics of Drug Delivery, Leslie Z. Benet, School
        of Pharmacy, University of California at San Francisco

        Biomimetic Polymers, Joseph Andrade, College of
        Engineering, University of Utah

        Cytokine Therapy, Fumimaro Takaku, President,
        International Medical Center of Japan 

and the Postsymposium Workshops have:

        Particulate Drug Delivery Systems

        Development of Hydrogel Dosage Forms

        Ocular Short Course 

   For more information, please check out CRS web page at:

	http://summer.ipph.purdue.edu/~tony/crs/

   Thanks.


--Tony @ IPPH, Pharmacy School, Purdue University


From jralphb@easynet.co.uk Wed Apr  3 22:06:07 EST 1996
Article: 2178 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: RE-freezing spaghetti sauce
Date: Fri, 22 Mar 1996 10:36:30 GMT
Organization: Consultant
Lines: 65
Message-ID: <31528253.15409867@news.easynet.co.uk>
References: <4g2ia2$57@newsbf02.news.aol.com> <4ij6j3$50l@hermes.is.co.za> <314de38d.0@news.palm.cri.nz> <314f0afa.49269262@news.easynet.co.uk>
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Agent .99d/16.182

On Tue, 19 Mar 1996 19:32:04 GMT, jralphb@easynet.co.uk (J Ralph
Blanchfield) wrote:

>On 18 Mar 96 22:28:29 GMT, kennedyl@agresearch.cri.nz (Laurie Kennedy)
>wrote:
>
>>
>>You will be fairly (but not absolutely) safe.  The problem bacteria fall into 
>>two classes, Salmonella and Clostridia.  The former are killed by boiling but 
>>the toxin they produce is not inactivated, so once the bacteria have grown the 
>>food can't be made fit to eat.  Clostridia spores (their 'hibernating' form) 
>>survive boiling but the toxin (VERY dangerous) does not.
>
>Sorry, Laurie, but this paragraph is confused.  Salmonellae do _not_
>produce toxin (whether heat resistant or otherwise). They cause food
>poisoning by being themselves infective. Moreover, food  contaminated
>with salmonellae  _can_  be made fit to eat. For example virtually all
>chickens are thus contaminated, and can be made fit to eat by cooking
>thoroughly.  Neither clostridium botulinum micro-organisms nor their
>exo-toxins are easily destroyed by ordinary boiling. 
>
>One danger is that repeated heating and cooling may well cause
>clostridial spores to germinate and the bacteria can start producing
>exo-toxin, which may then not be destroyed by mere reheating.
>>
-- snip --

I am grateful to Laurie Kennedy for his e-mail message in which he has
rightly questioned my statement that the exo-toxins are not easily
destroyed by ordinary boiling.

I should not have used the word "boiling"in relation to the toxins.
Plus inevitably we always have to (over?)simplify in postings.

Botulinum toxins are inactivated by heating at 80 deg C for 10 minutes
[Pierson and Reddy (1988) Food Technology, 42(4), 196-198]. Even
ignoring the protective effect of other components in a real food
system as compared with pure toxins, the "free" toxins would be
inactivated by "boiling" for a few minutes.

However, while most of the toxins are produced by the vegetative
cells, small amounts may be present in the spores, which will have the
same heat resistance as the spores [Fernandez et al (1969), J Gen
Microbiol, 56, 15].

What concerned me was the prospect of repeated heat -- freeze - thaw
-reheat cycles of relatively large volumes of material,  involving
reheating to Laurie's suggested "60C+". Hence my statement that they
would not be destroyed by "mere reheating".

No doubt my concern depended on assuming a combination of "worst
cases". But with Cl. botulinum, one has to base hazard analysis and
action on assuming, and legislating against, the worst case scenario.

Regards

Ralph

******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From javr@pi.net Wed Apr  3 22:06:08 EST 1996
Article: 2179 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!europa.chnt.gtegsc.com!news.kreonet.re.kr!news.nuri.net!imci2!imci3!imci4!newsfeed.internetmci.com!swrinde!howland.reston.ans.net!surfnet.nl!news.pi.net!news
From: javr@pi.net (Jan Verhoeven)
Newsgroups: sci.bio.food-science
Subject: Re: RE-freezing spaghetti sauce
Date: Sat, 23 Mar 1996 07:02:47 GMT
Organization: Planet Internet
Lines: 31
Message-ID: <4iv83h$mr9@neptunus.pi.net>
References: <4g2ia2$57@newsbf02.news.aol.com> <4ij6j3$50l@hermes.is.co.za> <314de38d.0@news.palm.cri.nz> <314f0afa.49269262@news.easynet.co.uk> <31528253.15409867@news.easynet.co.uk>
NNTP-Posting-Host: bos69.pi.net
X-Newsreader: Forte Free Agent 1.0.82

jralphb@easynet.co.uk (J Ralph Blanchfield) wrote:

>On Tue, 19 Mar 1996 19:32:04 GMT, jralphb@easynet.co.uk (J Ralph
>Blanchfield) wrote:

>>On 18 Mar 96 22:28:29 GMT, kennedyl@agresearch.cri.nz (Laurie Kennedy)
>>wrote:
>>
snip
>-- snip --

>Botulinum toxins are inactivated by heating at 80 deg C for 10 minutes
snip
>No doubt my concern depended on assuming a combination of "worst
>cases". But with Cl. botulinum, one has to base hazard analysis and
>action on assuming, and legislating against, the worst case scenario.

>Regards

>Ralph

>******************************************************************
>J Ralph Blanchfield
snip
--------------------------
Avoid re-contamination (workers-hands) as S. aureus produces
entero-toxin which is heat-stable for a long time at  100 degC.

Regards
Jan Verhoeven



From cwalton@isn.net Wed Apr  3 22:06:08 EST 1996
Article: 2180 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!in1.uu.net!uunet.ca!news.uunet.ca!apollo.isisnet.com!news
From: Colleen Walton <cwalton@isn.net>
Newsgroups: sci.bio.food-science
Subject: Re: Thawing bulk seafood
Date: 22 Mar 1996 12:54:07 GMT
Organization: Island Services Network
Lines: 3
Message-ID: <4iu7tf$4l3@apollo.isisnet.com>
References: <DoI353.Eoz@iceonline.com>
NNTP-Posting-Host: 199.45.127.108
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.1N (Windows; I; 16bit)

Dielectric heating is used to partially thaw blocks of fish fillets prior 
to slicing into shapes. 



From Moore@upanet.uleth.ca Wed Apr  3 22:06:09 EST 1996
Article: 2181 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!tank.news.pipex.net!pipex!swrinde!sgigate.sgi.com!enews.sgi.com!decwrl!tribune.usask.ca!rover.ucs.ualberta.ca!news.ucalgary.ca!holly.cc.uleth.ca!news
From: Moore@upanet.uleth.ca (Moore)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 23 Mar 1996 15:42:14 GMT
Organization: University of Lethbridge Public Access Internet
Lines: 77
Message-ID: <4j164m$8tt@holly.cc.uleth.ca>
References: <4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com><4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com> <4ilvb7$f96$1@melbourne.DIALix.oz.au> <4iu2nl$mim@darwin.nbnet.nb.ca>
NNTP-Posting-Host: slip118.upanet.uleth.ca
Mime-Version: 1.0
X-Newsreader: WinVN 0.93.14
Xref: newz.oit.unc.edu misc.consumers:120491 sci.bio.food-science:2181 alt.usage.english:88559 alt.tv.commercials:8622 alt.food.sugar-cereals:1495

In article <4iu2nl$mim@darwin.nbnet.nb.ca>, cigolott@nbnet.nb.ca says...
>Whooaaaa !
>
>You mean what we get now as brown sugar is only camalized white
>sugar....now this is overprocessing and mismarketing...although the stuf
>sure looks brown. (:-)
>
>regards
>tom c.

No, you've misunderstood.  Please let me explain.  I've been in the sugar 
refining industry for over nine years, so I hope that you can believe that I 
have some credibility.

The process of creating sugar crystals goes like this.  

Beet Sugar:  sugar beets are cut into cossettes (like shoe string french 
fries) and immersed in water to diffuse out the sugar.  Unfortunately, other 
compounds (proteins, other carbohydrates, etc.) diffuse out as well, so when 
diffusion is complete, the juice is subjected to 'purification' by liming to 
remove the non-sugars as much as possible.  Liming is a process of adding of 
adding calcium hydroxide (the high pH coagulates proteins, and causes other 
chemical reactions which help to remove the non-sugars) then precipitating 
out the calcium hydroxide by bubbling carbon dioxide through the juice 
(makes calcium carbonate, which is essentially limestone).  The precipitate 
which retains many of the non-sugars (due to the coagulation and other 
processes caused by liming), are filtered out.  Now the juice is 
concentrated by evaporation and crystallization is begun.

Essentially crystallization is a separation process.  Sugar crystals are 
grown around very small 'seed' crystals.  To do this, very small sugar 
crystals are introduced to the process to begin crystallization.  The 
crystals are grown to the desired size, while the syrup surrounding them 
becomes more concentrated in non-sugars (because the sugar is 'leaving' the 
syrup to become part of the crystals).  At this point it is necessary to 
separate the crystals from the syrup, which is accomplished by 
centrifugation (very similar to the spin cycle in your washing machine, 
except the holes in the basket are MUCH smaller!).  It is impossible to 
remove all the syrup simply by spinning, so to produce white granulated 
sugar, the crystals are washed with short burst sprays of very hot water 
while centrifuging.

No brown sugar is produced from sugar beets for retail sale, because the 
flavor of beet molasses (the syrup which surrounds the crystals) is not 
palatable to humans (cattle like it though!).

Sugar Cane:  the sugar containing juice is pressed from the cane, and 
subjected to purification steps (not exactly the same as for beet sugar, but 
similar).  In sugar production from sugar cane, the first crystals prepared 
are truly RAW sugar.  As others have mentioned, it is not fit for human 
consumption, due to the presence of impurities, and must be further refined. 
 To do so, the crystals are re-dissolved, the syrup filtered and 
concentrated, and the crystalization processes described above are carried 
out.

To produce brown sugar, the crystals are left much smaller than for white 
sugar, and the syrup or molasses is not washed off completely.  The flavor 
of cane sugar molasses is pleasing to humans.  Many producers have in fact 
instituted processes where brown sugars are produced by 'blending'.  This is 
a process where sugar is refined to the white sugar crystal, then mixed with 
molasses to prepare brown sugar.  The reason for doing this is mainly for 
inventory control and convenience, rather than to 'trick' the customer.  The 
sugar is not technically any different, whichever way it is prepared.

So, no, brown sugar is NOT caramelized sugar.  Caramelization occurs when a 
sugar molecule is heated to a high enough temperature to begin to break 
down.  The characteristic flavors of 'caramel' are created by the breakdown 
products.  In fact, the sugar industry is extremely careful NOT to subject 
sugars to temperatures high enough to cause caramelization, because it would 
introduce these flavors and cause product loss (any sugar that is 
caramelized is no longer sugar, so it can't be crystallized).  The brown 
color in commercial brown sugars is created in the concentration of the 
syrup, where Maillard browning is responsible for most of the color.

(My experience is in beet sugar, so my apologies if I misrepresented or 
missed any aspect of cane sugar manufacture).



From gumboot@airdmhor.gen.nz Wed Apr  3 22:06:10 EST 1996
Article: 2182 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!europa.chnt.gtegsc.com!news.umbc.edu!eff!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!sgigate.sgi.com!enews.sgi.com!decwrl!waikato!chch.planet.co.nz!airdmhor.gen.nz!airdmhor.gen.nz!not-for-mail
From: gumboot@airdmhor.gen.nz (Simon Hosie)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Followup-To: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Date: 24 Mar 1996 06:59:50 +1200
Organization: Airdmhor : a couple of BBS's, a bunch of people, and a cat.
Lines: 13
Message-ID: <4j1hn6$5m5@airdmhor.gen.nz>
References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com><4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz> <4iu2nn$mim@darwin.nbnet.nb.ca>
NNTP-Posting-Host: airdmhor.gen.nz
X-Newsreader: TIN [version 1.2 PL2]
Xref: newz.oit.unc.edu misc.consumers:120497 sci.bio.food-science:2182 alt.usage.english:88562 alt.tv.commercials:8623 alt.food.sugar-cereals:1496

In message <4imsit$lj3@airdmhor.gen.nz> - gumboot@airdmhor.gen.nz (Simon
Hosie) writes:
> I think Coke's cheaper than milk in New Zealand (1.5 litres at about $1.20
> versus milk at about $2.50 for 2 litres) - that's hardly overpriced.

Tom C.:
> HAR !
> why gas isn't even a $\gal in some places.....no don't drink the gas
> even though it is cheaper.

  Well, since we're dealing in different currencies.. If I had a car I'd
probably pay between $0.80 and $1.00 for a litre of petrol; that's between
$3.63 and $4.55 per gallon.


From pking@idirect.com Wed Apr  3 22:06:11 EST 1996
Article: 2183 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 3/3)
Supersedes: <sci/food-science-faq/part4_826959501@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 23 Mar 1996 19:58:50 GMT
Organization: none
Lines: 898
Approved: news-answers-request@mit.edu
Expires: 13 Apr 1996 19:53:13 GMT
Message-ID: <sci/food-science-faq/part4_827610793@rtfm.mit.edu>
References: <sci/food-science-faq/part1_827610793@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/03/11
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:2183 sci.answers:4068 news.answers:65846

Archive-Name: sci/food-science-faq/part4

Posting-Frequency: weekly
Last-modified: 1995/10/13

RE-POST: FAQ Section 3/3 - SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See the first section (1/3) of this FAQ for any preliminary and 
introductory remarks. See this section also for a list of food science related
sites and abbreviations.

For a list of definitions of industry, marketing, and scientific terms in food
science, see section 2/3 of the FAQ.

*******************************************************************************

V. FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY

         Here are brief answers, compiled by the Institute of Food
    Science & Technology, to some of the most frequently asked questions
    about food science and technology topics. Food scientists and
    technologists will appreciate that, because they are brief, and
    because they are intentionally written so as to be comprehensible to
    enquiring non-scientists readers of the newsgroup, they will not
    adequately fulfil the requirements of a scientist looking for a full
    "textbook" account.

         The Institute of Food Science & Technology (IFST) is the
    independent non-profit professional qualifying body for food
    scientist and technologists, a UK-based body with international
    interests. Its home page on the World Wide Web is at
    http://www.easynet.co.uk/ifst/

KEY DEFINITIONS

Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

                                *****
    
         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

FAQ GROUPINGS

         In the interests of "user-friendliness" the FAQ is written so
    that, as far as possible each answer is self-contained. This of
    necessity results in some repetition of material in the answers to
    related question For convenience, the FAQs are in four Groups as
    follows:

         GROUP 1 FOOD AND NUTRITION
         GROUP 2 FOOD SAFETY 
         GROUP 3 ADDITIVES AND PACKAGING 
         GROUP 4 SCIENCE AND FOOD 

         The following is a summary of the questions, by the grouping 
    described above. The group answers can be found under headings of the 
    format: "ANSWERS TO GROUP [number] QUESTIONS - [group name]", excluding the 
    quotes and square brackets, and all capital letters. When the answer 
    to a question is given, the question and question number will be 
    repeated in the line above it.

GROUP 1 -- FOOD AND NUTRITION
    1.What is good/bad food? 
    2.What is a good diet?
    3.Do I need to worry about getting enough protein?
    4.Is sugar harmful?
    5.Isn't honey healthier than sugar?
    6.Why is sugar used in foods?
    7.Is salt harmful?
    8.Why is salt used in foods?
    9.Are fats harmful?
    10.What about different types of fat?
    11.Should we cut out all fats?
    12.What is a hydrogenated vegetable oil?
    13.What are trans fatty acids?
    14.Is margarine better for us than butter?
    15.Aren't natural foods better for us than processed foods?
    16.Why are foods processed?
    17.Is a vegetarian diet better for us?
    18.Isn't it more expensive to eat a 'prudent' diet?
    19.Do we need more vitamins and minerals?
    20.Do organic foods taste better?
    21.What foods are good for arthritis?
    22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?
    23.What are 'junk foods'?

GROUP 2 -- FOOD SAFETY
    1.What is food poisoning?
    2.Why has food poisoning increased so much?
    3.Why all the fuss about food hygiene?
    4.Aren't  we  losing  natural  immunity by producing foods with no 
      pathogens present?
    5.How can food poisoning be prevented?
    6.What about irradiation of food?
    7.Isn't genetic modification a dangerous interference with nature?
    8.Doesn't  gene  transfer  from  one species to another create the
      risk of ethical problems or even cannibalism?
    9.Shouldn't  all  genetically  modified foods, or those containing
      genetically modified ingredients, be labelled as such, to warn
      consumers?
    10.With regard to BSE, is British beef safe to eat?

GROUP 3 -- ADDITIVES AND PACKAGING
    1.Why are food additives used?
    2.But aren't additives dangerous?
    3.Food colours are only cosmetic -- shouldn't they be banned?
    4.Why are foods packaged?
    5.What function does packaging perform?
    6.Do  we  really  need  the  protection  that packaging is said to
      provide?
    7.Is packaging wasteful of materials and energy?
    8.Can  packaging  and energy usage be reduced without compromising
      the protection it gives to the food?
    9.Why are there so many different types of packaging materials?
    10.Why are some packages difficult to open?
    11.What about recycling of packaging?
    12.What about returnable, refillable systems?
    13.Why does packaging contribute so much to household waste?
    14.Do packaging materials affect the food in them?

GROUP 4 -- SCIENCE AND FOOD
    1.What is food science? What is food technology?
    2.Wouldn't our food be even better without scientists and technologists 
      interfering with it?
    3.Why do scientific experts often disagree?
    4.Doesn't hindsight show that the experts always "got it wrong"?

ANSWERS TO GROUP 1 QUESTIONS - FOOD AND NUTRITION *****************************

1.What is good/bad food?

         In keeping with their Code of Professional Conduct, food
    technologists in industry take great care to ensure that food
    products are safe and wholesome. But eating or drinking too much of
    any food can be bad for you -- too much water can kill you. We
    shouldn't think of good foods or bad foods, but of good or bad diets.

2.What is a good diet?

         A good diet is a balanced one; lots of different foods and not
    too much of any one food. That way you get all the nutrients that you
    need. Many countries have guidelines for healthy diets, including in
    some cases recommended daily amounts of specific nutrients. However,
    it is emphasised that these are for healthy individuals, not for
    those with disease symptoms, food allergies, or intolerances. These
    people should consult a dietitian or physician.

3.Do I need to worry about getting enough protein?

         You will automatically get enough protein to stay healthy if you
    eat a varied diet and sufficient of the wide range of foods available
    to stop you feeling hungry.

4.Is sugar harmful?

         Not in itself. However, if you eat a lot of sugar in the form of
    sweets (candy), you may not eat enough of all the other foods needed
    to provide your body with the nourishment it needs. Sugar can cause
    dental decay if you eat sweets or drink sugar-sweetened drinks
    between meals. You need to clean your teeth afterwards in the
    conventional way or by eating a piece of cheese. Otherwise the sugar
    sticks to your teeth causing plaque and decay.

5.Isn't honey healthier than sugar?

         Not really. Honey is largely a strong solution of sugars called
    fructose and glucose, which affect teeth only very slightly less than
    ordinary sugar (sucrose). There is nothing specially healthy about
    honey. The traces of micronutrients it contains are too small to make
    any significant contribution to our diet.

6.Why is sugar used in foods?

         Sugar is used in some foods to make them sweet, in others in
    small quantities to enhance the flavour but not enough to make them
    sweet. In some foods, however, sugar is an essential part of the
    structure and recipe; for example in cakes or biscuits (cookies).

7.Is salt harmful?

         Salt is essential to a healthy diet. We need about 1 g of salt a
    day. However, many of us consume about 10 g a day, ten times as much
    as we really need. A single dose of ten times that amount could be
    fatal! There is evidence that, for some people, too much salt can be
    a contributory factor to high blood pressure. Just how much is 'too
    much' varies from person to person. Prudent advice would be to reduce
    consumption to around 5 g per day.

8.Why is salt used in foods?

         There is enough salt naturally present in food to satisfy our
    daily 1 g need. However, salt is sometimes added during processing or
    cooking of food, and is also often sprinkled on a meal by consumers
    to enhance and improve the taste and flavour. Bread, tomatoes, boiled
    eggs do not taste good enough for many people unless salt is added.
    It is also used to preserve some foods. Salt curing is one of the
    earliest known forms of food preservation.

9.Are fats harmful?

         As with everything else, but more importantly with fats, too
    much is harmful. Many common diseases such as heart disease are
    linked to high consumption of fats, more especially saturated fats --
    the type mostly found in animal fat.

10.What about different types of fat?

         Fats in foods, or, more correctly, their fatty acids, are of
    three main types, saturated, monounsaturated and polyunsaturated.

         Saturated fatty acids carry a full quota of hydrogen atoms in
    their chemical structure. This is the type that increases the amount
    of cholesterol in the blood and is considered a risk factor in heart
    disease; animal fats are the main source.

         When one pair of hydrogen atoms is missing, the fatty acids are
    termed monounsaturated. They do not raise blood cholesterol and may
    even be beneficial. The main sources are olive oil and rapeseed oil
    (used in some margarines and low fat spreads).

         When more than one pair of hydrogen atoms is missing, the fatty
    acids are termed polyunsaturated. They predominate in most vegetable
    oils. Most appear to have no effect on blood cholesterol levels but
    are useful if they replace saturates in the diet. However, those
    found in fatty fish and fish oils (termed omega-3 polyunsaturated)
    are considered to help to lower cholesterol and therefore to be
    beneficial.

11.Should we cut out all fats?

         No, because some fatty acids are essential, and we need a
    certain amount of fat in the diet to be able to absorb the
    fat-soluble vitamins. Compared with an average Western diet, a
    prudent diet would contain a reduced intake of total fat, and, within
    that, a lower proportion of saturated fat and a higher proportion of
    mono- and polyunsaturated fats.

12.What is a hydrogenated vegetable oil?

         Vegetable oils, as the name implies, are liquid at room
    temperature. To make them suitable for use in margarines and
    shortenings, they are hydrogenated, i.e. treated with hydrogen, to
    solidify them. The hydrogenation process makes them more saturated.

13.What are trans fatty acids?

         Unsaturated fatty acids in foods can exist in two
    differently-shaped forms, scientifically described as the cis and
    trans forms. Some trans fatty acids are naturally found in milk and
    butter. When oils are hydrogenated, the unsaturated fatty acids
    become partially-saturated though retaining a degree of unsaturation.
    In the course of this, these still partially-unsaturated fatty acids
    have, to some extent, become converted to the trans form. While some
    research suggests that trans fatty acids may be harmful, the evidence
    is somewhat conflicting. As yet there is no official guidance on the
    subject, other than that the amount currently consumed should not be
    increased.

14.Is margarine better for us than butter?

         There is no simple answer. Butter contains more saturated fatty
    acids than margarine, but less trans fatty acids than some
    margarines.

15.Aren't natural foods better for us than processed foods?

         Nearly everything we eat comes originally from a natural source,
    but much of it is processed to preserve it so that it keeps better
    (e.g. canned, frozen or chilled foods); or to make it easier to eat
    (like wholemeal bread, a highly processed food made from wheat); or
    to make it safer (like milk that is pasteurised).

         There is no simple answer to the question. In some instances
    processed food is better for us, for example because harmful
    substances naturally present have been removed or destroyed during
    processing, or because the food has been enriched with nutrients. In
    many instances there is no difference. It could be argued that, taken
    in isolation, an apple for dessert is better for you than a chunk of
    Black Forest Gateau covered in cream; but even in the healthiest diet,
    there is room for an occasional indulgence.

16.Why are foods processed?

         To make them palatable, edible, convenient and with suitable
    keeping properties, Processing also adds variety to the diet by
    making foods from combinations of ingredients, as cooks have done
    down the ages.

17.Is a vegetarian diet better for us?

         Not necessarily. Current nutritional advice, to eat less fat,
    more fibre, more fresh fruit and vegetables and more starchy foods,
    may indeed be easier to achieve with a vegetarian diet. However,
    animal foods provide a concentrated source of protein, vitamins and
    minerals. These nutrients can be obtained from a vegetarian diet, but,
    unless it is expertly-designed, there could be difficulties with
    protein quality and with some micro-nutrients, especially with
    calcium and vitamin B2 (riboflavin) if milk products are rejected.

         [Note: Whereas vegans are very well informed about problems of
    obtaining sufficient vitamin B12 in a vegan diet, and there are
    numerous yeast-based spreads and supplements for their use, no
    warning is given anywhere in vegetarian/vegan literature about
    vitamin B2. In a typical western diet, some 40 per cent of the
    vitamin B2 intake derives from milk products. Someone switching to a
    vegan or strict vegetarian diet that excludes milk products will not
    only lose a major source of calcium, but will (in most cases,
    unknowingly) lose that 40% of vitamin B2. That is why we rectify that
    information deficiency in this FAQ, so that the deficits can be made
    up from other sources].

         There is an increase in the number of people who are vegetarian;
    either because they are concerned about animal welfare, especially of
    farm animals, and do not wish to eat meat or animal products, or
    because they believe that there are health benefits in following a
    vegetarian diet. The Vegetarian Society provides a wealth of
    vegetarian nutrition information to help ensure the nutritional
    adequacy of such diets.

18.Isn't it more expensive to eat a 'prudent' diet?

         Eating more fruit and vegetables and less fat does at first
    sight cost more, and needs more careful selection of foods. On the
    other hand, if these 'prudent diet' foods are replacing prepared
    convenience foods and fatty-sugary desserts, there may actually be a
    cost-saving.

19.Do we need more vitamins and minerals?

         A balanced and varied diet -- not too much of anything -- will
    normally supply enough from a nutrition point of view. There may be
    problems for children, adolescents, the elderly, women during
    pregnancy and lactation, and people on slimming diets. These people
    would probably benefit from a vitamin and mineral supplement. There
    is also increasing evidence that certain vitamins (i.e. vitamins C
    and E) have additional beneficial properties as antioxidants.

20.Do organic foods taste better?

         Some people who favour organic foods for other reasons claim
    that they taste better; but there is so much flavour variation among
    different varieties, different degrees of ripeness or freshness or
    length of storage of the same fruit or vegetable, that it is very
    difficult for individuals to make true comparisons.

         Generally, when attempts have been made to carry out
    scientifically-designed blind tasting tests on the same variety,
    organic versus non-organic, taste panels have been unable to detect a
    flavour difference.

21.What foods are good for arthritis?

         No individual foods will positively help disorders of this kind,
    although there is some evidence that a diet low in saturated fats and
    high in polyunsaturated fatty acids (particularly the omega-3
    polyunsaturated fatty acids) could benefit sufferers. Although there
    are various anecdotal claims about benefit from avoiding certain
    foods, there is little or no scientific evidence to support them.

22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?

         No convincing scientific evidence has so far been forthcoming to
    substantiate claims for any of these supplements.

23.What are 'junk foods'?

         This term has no specific meaning. It is an invented label which
    some people have applied to foods of which they disapprove. It has,
    for example, been applied indiscriminately to all fast food and all
    snack foods. It has also been applied to any food high in fat and/or
    sugar (and so in calories) but low in other nutrients. However, there
    is no evidence that such foodsare other than acceptable as part of a
    balanced diet.

ANSWERS TO GROUP 2 QESTIONS - FOOD SAFETY *************************************

1.What is food poisoning?

         Food poisoning is illness caused by any harmful amount of a
    natural or contaminating substance in a food, but especially illness
    caused by some highly infective kinds of bacteria. If not prevented
    -- as it can be by care and good hygiene -- some kinds of bacteria
    can grow to large numbers in food and produce toxins (poisons) some
    of which are difficult to destroy by cooking. Other kinds can cause
    illness by growing to large numbers in the digestive system. Symptoms
    include abdominal pain, diarrhoea and vomiting, and may last from a
    few hours to a few days. In extreme cases food poisoning can prove
    fatal, especially to babies, the elderly and others with weakened
    immune systems.

2.Why has food poisoning increased so much?

         Food scientists and technologists in industry take great care to
    try to ensure that food products are safe and wholesome. It is
    probable that increased food poisoning statistics are due to a
    combination of the following factors:-

         1) increased public awareness, so that large numbers of
    previously unreported 'stomach upsets' are now increasingly reported
    as cases of food poisoning;

         2) changing lifestyles, including changed shopping habits --
    shopping less frequently in larger amounts and consequently storing
    food for longer periods;

         3) the increased marketing of chilled prepared dishes, which
    need shorter times between purchase and consumption and more
    carefully controlled low temperature domestic storage than many
    people have understood or provided;

         4) the emergence of some hitherto unknown or new strains of
    micro-organisms.

3.Why all the fuss about food hygiene?

         It is a fact of life that food is threatened by dangerous
    microbes at every stage from farm to the table. So food safety calls
    for many measures and great care at every stage or the food chain.
    Leave a single loophole anywhere, and all the other efforts may be in
    vain. So there are two overriding needs in the manufacture of safe
    and wholesome foods; the first, in every food operation, knowledge of
    what the law requires and of how to set up a sound method of handling
    and an effective quality and safety control system; and the second,
    knowledge and practice of food hygiene by everyone who handles or
    takes decisions about handling, food, whether in factories,
    distribution, retail, catering (foodservice) or in the home.

         In addition to training of adults in food businesses, therefore,
    many consumers need to learn a lot more about food hygiene, and
    tomorrow's adults now at school should be taught food hygiene so that
    it becomes second nature to them.

4.Aren't we losing natural immunity by producing foods with no pathogens 
  present?

         That fear is groundless. The opposite view, that all food should
    be completely sterile, is totally unrealistic. Bacteria are around us
    all the time .There is no way that food can be made sterile, except
    by putting it in an hermetically-sealed container (e.g. a can) and
    treating it with a defined heat process to sterilise it; and even
    then, once the can is opened, the food is exposed to the atmosphere
    and contamination by airborne microorganisms. But when food is
    consumed, it is not the presence of microorganisms that is of
    concern. Danger only comes if they are allowed to multiply to large
    numbers in food or in the digestive system. This is preventable by
    taking great care and ensuring good hygiene at all stages of raw
    material handling, manufacture, distribution, retailing, catering
    (foodservice) and in the home.

5.How can food poisoning be prevented?

         There is no single answer. It needs a combination of measures
    and safeguards all the along the food chain from farm to table. See
    the answer to FAQ 3 "Why all the fuss about food hygiene?"

6.What about irradiation of food?

         Irradiation is a comparatively new method, one method among many,
    of safe food preservation. It is, however, the only method (apart
    from ultra-high pressure) of pasteurising without use of heat, and
    can therefore be valuable in a limited number of cases; for example,
    soft fruits and prawns, where quality is retained better than in heat
    pasteurisation. It is a controversial technique but, despite media
    scare stories, tests show that it is a safe and reliable process.
    Whether, and to what extent, it will be used for any particular food
    in a country will depend on governmental approval, economics and
    public acceptance

         As irradiated foods come on the market, so long as there is a
    continuing public demand for unirradiated versions they will
    obviously continue to be marketed alongside the irradiated versions.
    But where the quality and safety of the irradiated products prove
    superior, and the economics are viable, concerns will in time
    disappear. This is exactly what happened a few generations ago when
    similar concerns were expressed about permitting pasteurisation of
    milk; yet today people happily and safely drink pasteurised milk. No
    doubt the same will occur with acceptance of irradiated foods in the
    future.

7.Isn't genetic modification a dangerous interference with nature?

         Genetic modification has been used for countless years and
    applies to all the food we eat. Traditional breeding methods to
    improve animals and plants are genetic modification by slow,
    hit-and-miss means. Science now enables it to be done systematically
    and more rapidly. What is different, and could not be done by
    traditional breeding, is the purposeful copying of genes from one
    species to another.

         Professional food scientists are concerned to serve the public
    interest by furthering the application of science and technology to
    all aspects of the supply of safe, wholesome, nutritious and
    attractive food, nationally and internationally. The newer kinds of
    genetic modification can provide immense benefits in human well-being
    world-wide, especially in medicine, agriculture and food. Yes, like
    every bit of mankind's progress from being a cave-dweller, it is a
    form of interference with nature. Of course any new technology has
    potential hazards. If these frightened mankind off all new
    technologies we would still be living in the Stone Age. The answer is
    for scientific effort to be made to foresee hazards and eliminate
    them, for example, to avoid the risk of loss of genetic diversity.
    That is why, for example, the introduction of any new
    genetically-modified food is controlled in the UK in accordance with
    the stringent assessment and recommendations of the UK Advisory
    Committee on Novel Foods and Processes.

8.Doesn't  gene  transfer  from  one  species to another create the risk of 
  ethical problems or even cannibalism?

         The officially appointed UK Committee on the Ethics of Genetic
    Modification and Food Use, chaired by the Rev. John Polkinghorne,
    carried out a wide public consultation and issued a report in
    September 1993 on all of the moral and ethical issues involved. This
    was accepted by the UK Government and welcomed by IFST. The Committee
    found that the concerns were misconceptions rather than of real
    substance, arising from lack of knowledge, outside the scientific
    community, of just what was involved.

         The fact is that any gene extracted from one species for copying
    into another, is not itself inserted but is copied in the laboratory
    and diluted millions of times before a single gene is transferred.
    The chance that the original gene would be found are much less than
    the chance of recovering a particular drop of water from all the
    oceans of the world. If this were widely understood fears of
    cannibalism or of contravening religious food taboos would be seen to
    be unwarranted. Unfortunately, this fact does not make good media
    copy, whereas sensational "cannibalism" scare stories do.

         The Polkinghorne Committee's conclusions were:

         a. genetic modification of food and medicines is here to stay.
    It is not something to be stopped, and it would not be ethically
    right or necessary that it should be;

         b. there is no reason for any ban on the use of copy genes of
    human origin or from animals subject to dietary restrictions, but
    scientists working in this field should be discouraged from using
    such genes where alternatives would be equally effective;

         c. products containing such copy genes should be labelled to
    enabled consumers to make informed choices;

         d. government and industry should look for ways of explaining
    genetic modification to the general public.

9.Shouldn't all genetically modified foods, or those containing genetically
  modified ingredients, be labelled as such, to warn consumers?

         There are two distinct kinds of genetic modification. The first
    is as old as the hills, and applies to all the food we eat.
    Traditional breeding methods of improvement are genetic modification
    by slow, hit-and-miss means. Science now enables it to be done
    systematically and more rapidly. That kind of modification needs no
    special label indication -- otherwise it would have to be given on
    virtually all foods.

         The second kind, which could not be done by traditional breeding,
    is copying genes from one species to another. If some consumers wish,
    for whatever reason, to avoid purchasing products of this second
    kind, if the copy genes remain present in the food product, that
    information should be given on the label.

         This dual approach was adopted in the recommendations of the UK
    Food Advisory Committee, accepted by the UK Government and welcomed
    by IFST.

10.With regard to BSE, is British beef safe to eat?

         Despite speculation, there is no scientifically valid evidence
    to suggest that it is unsafe to eat British beef or that BSE can be
    transmitted from cows to humans. Nevertheless successful measures
    have been taken, both to reduce the incidence of BSE in cows (by
    prohibiting past animal feed practices which are now thought to have
    contributed to the epidemic) and to prohibit certain parts of the
    animal, the offals such as brain, spinal cord, tonsil, thymus, spleen
    and intestines going into the human food chain. Having said that,
    scientists always have to keep open minds. They have to act on
    existing knowledge while recognising that further research may lead
    to new information that could in turn lead to new conclusions.


ANSWERS TO GROUP 3 QUESTIONS - ADDITIVES AND PACKAGING *************************

1.Why are food additives used?

         Many foods depend on additives for safety, stability or
    preservation. Preservatives inhibit growth of microbes that cause
    food poisoning. Ham and bacon would be highly dangerous without the
    preservative that also gives them their characteristic colour.
    Freedom from separation, or a smooth creamy texture depends on
    emulsifiers. Without other kinds of additives many foods would look
    less pleasant, or taste less pleasant, or go off more quickly, or
    cost more.

2.But aren't additives dangerous?

         All additives in the UK and Europe are controlled by law, and
    only those are permitted that have undergone stringent tests for need
    and for safety in use, and have been been found satisfactory by
    independent committees of scientists and medical experts. A similar
    situation applies in most other countries. Some people are allergic
    to, or intolerant of, particular additives; many more are allergic to,
    or intolerant of, substances naturally present in foods, such as
    strawberries, fish, nuts, etc.

3.Food colours are only cosmetic -- shouldn't they be banned?

         Part of the enjoyment and appeal of food is its appearance,
    including its colour. Homemakers, cooks and chefs have always used
    colours in cooking to enhance appearance or to compensate for colour
    deterioration during cooking. The same applies to some manufactured
    foods. For example without colour margarines appear grey and
    unpalatable; with colour they are visually attractive and popular.
    The colours used are only those that have been tested and found
    satisfactory by the same stringent procedures as those for additives
    in general. Colour judiciously used adds to the enjoyment of food.
    Would you want to return to only black-and-white on TV or on your
    computer screen?

4.Why are foods packaged?

         Foods are packaged to protect them and keep them in good
    condition while they are delivered to stores, stacked on shelves or
    stored at home.

5.What function does packaging perform?

         The primary packaging of the food contains it; preserves it and
    protects it from contamination or damage; carries the identification
    and description of the contents; provides visible evidence as to
    whether the package has been tampered with; and reduces household
    waste by providing only the edible part of foods.

         The outer packaging (e.g. paperboard cartons) is an essential
    means of transporting to retail stores large quantities of the packs
    for stacking on shop shelves.

6.Do we really need the protection that packaging is said to provide?

         Yes. Food safety absolutely requires it. Moreover, a World
    Health Organisation study has indicated that in developed countries
    with sophisticated storage, packaging and distribution systems
    wastage of food is estimated at only 2-3%. In developing countries
    without these systems wastage is estimated at between 30% and 50%

7.Is packaging wasteful of materials and energy?

         Of course the production of anything, including packaging
    materials, uses raw materials and energy. However, both packaging
    material manufacturers and food manufacturers operate in an intensely
    competitive environment, causing continual search for ways to
    minimise packaging costs without compromising the protection or
    presentation of the product.

         Packaging also reduces the amount of material entering the waste
    stream. Most packaged fresh and processed foods have had the
    non-edible material (e.g. husks, peels, vegetable tops, bones of
    animal or fish, etc) removed during preparation. As a result, those
    materials are used for animal feed or other purposes instead of going
    into domestic waste. Likewise, energy is saved by not having to
    transport that inedible material through the distribution and retail
    chain to the consumer.

8.Can  packaging  and  energy  usage  be  reduced  without compromising the
  protection it gives to the food?

         Here are four examples

         In 1970, the weight of a metal can for baked beans was 68.9 g.
    In 1990 the same size can weighed 56.6 g.

         In 1950, a glass milk bottle weighed 397 g. In 1990, the same
    size bottle weighed 245g.

         In 1983 a 1.5 litre PET plastic soft drinks bottle weighed 66 g.
    In 1990, the weight has been reduced to 42 g.

         In 1950 a tinplate beer can weighed 91 g. In 1990 an aluminium
    beer can weighed only 17 g, and was fully recoverable for recycling.

9.Why are there so many different types of packaging materials?

         Most food products can be packed in a variety of alternative
    ways. Manufacturers choose the most appropriate type of packaging for
    a product, depending on the nature and requirements of the product,
    the degree and nature of protection needed, the method of
    distribution, the shelf-life and the environmental impact.

10.Why are some packages difficult to open?

         the design of a package is inevitably a compromise between, on
    the one hand, the essential protection of the contents, in some cases
    requiring extra robustness or an airtight seal, and on the other hand,
    easy and convenient use, including ease of opening. A really
    well-designed pack is one that strikes an effective balance between
    these two requirements. While there are some packs that are more
    difficult to open than others, when an occasional pack is encountered
    that is virtually impossible to open, it is usually the result of a
    temporary maladjustment of a packaging machine (for example, forming
    much too tight threading of a metal cap on a bottle) rather than a
    design fault. Manufacturers are increasingly having their attention
    drawn to the special 'openability' problems encountered by customers
    with physical disabilities, and efforts to improve matters in this
    direction will benefit all users

11.What about recycling of packaging?

         The '3 R's' of current environmental packaging law and practice
    are Reduce, Re-use and Re-cycle. These are the main ways of
    minimising municipal waste disposal. As far as re-cycling of food
    packaging is concerned is concerned, the major materials have to be
    considered and dealt with separately.

         Glass, tinplate and aluminium, when recovered by re-cycling, can
    give similar performance to that provided by the virgin materials.
    Re-cycling all three reduces overall energy usage (particularly with
    aluminium). Re-cycling schemes are now in operation for the recovery
    of both tinplate and aluminium containers. Glass containers (eg. milk
    bottles) if sound can be returned and re-used; but broken glass
    ('cullet') is returned to the glassworks for re-cycling. Paper and
    paperboard can be recovered and re-cycled for newsprint, tissues, and
    some grades of paperboard.

         Various plastic materials present a variety of recovery and
    re-cycling problems. About half of all consumer goods are packaged in
    plastic of one kind or another, yet, because of the lightweight
    character of plastic packaging, it represents only 15% by weight. Its
    light weight is of course economical of materials and energy for
    transport of goods packed in plastic. Most individual plastic
    packages (without counting the weight of contents) weigh less than 10
    g, and some of these are contaminated with food residues such as
    yogurt, fats, cream and similar products. The light weight makes it
    more difficult to collect and transport for re-cycling. Lightweight
    films, bags, pouches, etc made of plastics or plastics/paper
    laminates are probably better incinerated to recover energy.

12.What about returnable, refillable systems?

         There are several requirements for a re-fillable system to work.
    Consumers must be made aware of which containers are returnable; the
    operation is local, centred around each filling plant with a radius
    of about 50-80 kilometers; the transport system for delivery and
    returns is preferably controlled by the filling plant; the cost of
    returning the empty container and of washing and handling it, must
    not exceed the cost of a single-trip container; the containers must
    be suitable for return by the consumer via conveniently sited bottle
    banks.

13.Why does packaging contribute so much to household waste?

         It is only when the package is emptied and needs to be disposed
    of that we notice it. People are seldom aware of the role of the
    packaging in protecting the product in distribution and until it is
    opened for use.

         A UK Royal Commission on Environmental Pollution found that
    total packaging (not just food packaging) contributes 1% of the total
    of all solid wastes. Total household waste contributes only 4% of all
    solid wastes.

         A study of waste by the US Chamber of Commerce indicated that
    the relationship between food waste and packaging waste was clear; as
    packaging use (and subsequent disposal as waste) increases, food
    wastage decreases.

14.Do packaging materials affect the food in them?

         The packaging material has both to preserve the food and to
    protect it from deterioration, outside contamination or damage during
    distribution and storage; and the packaging material in direct
    contact with a food must not itself harm, or be harmed by, the food.
    The packaging material for a particular food must therefore be
    carefully selected with these considerations in mind. Most countries
    have developed strict controls, based on extensive testing, for the
    use of "food contact" materials; and these help to ensure that a
    correct choice is made.


ANSWERS TO GROUP 4 QUESTIONS - SCIENCE AND FOOD *******************************

1.What is food science? What is food technology?

         *Note. The answers given are the same as the KEY DEFINITIONS
    given at the beginning of this section, but are repeated here for
    convenience

    Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

    Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

2.Wouldn't  our  food  be  even better without scientists and technologists
  interfering with it?

         No. It is the scientists and technologists, working in
    universities and research establishments, in industry, as consultants
    to industry, and in enforcement and government agencies, who extend
    the frontiers of knowledge about the properties and behaviour of food;
    apply increasing knowledge to the development of the present (and
    future) wide variety of safe and attractive foods; design and operate
    quality assurance systems to ensure that quality and safety are
    maintained during the manufacture, distribution and retailing of
    foods; operate surveillance systems to ensure that legal, quality and
    safety requirements are being met.

3.Why do scientific experts often disagree?

         Personal opinions vary in every walk of life, but scientists
    disagree far less than the media suggest. However, at the 'cutting
    edge' of scientific research, there can be genuine disagreements on
    the validity or interpretation of available information and on how
    new research findings may affect previous interpretations. Scientists
    are accustomed to debating these matters, and it is in the course of
    thrashing out these differences and highlighting gaps of knowledge
    where further research is needed, that scientific knowledge advances.
    It requires objective judgement, without, on the one hand, undue
    zealotry or, on the other hand, defence at all costs of entrenched
    positions of past orthodoxy.

4.Doesn't hindsight show that the experts always "got it wrong"?

         No. Hindsight shows that the experts nearly always "got it
    right". It's simply that we only notice the rare instances where they
    did get it wrong. And in those instances, we have to ask why.
    Sometimes the scientists were in fact right, but human error occurred
    in applying that knowledge. Sometimes it was that the knowledge
    available at that time was insufficient. Scientists are not
    magicians. Twenty years ago they knew only a fraction of what we know
    now; which in turn is only a small fraction of what we will know in a
    few years time. Research brings new knowledge all the time and at an
    accelerating rate.

         However, our profession is the repository of existing knowledge
    in the field of food science and technology, and includes the
    researchers expanding the boundaries of that knowledge and the
    experts applying it for a safe, wholesome, nutritious and attractive
    food supply for the public benefit.

********************** END OF FAQ *****************************************




From robinson@avana.net Wed Apr  3 22:06:11 EST 1996
Article: 2186 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!bloom-beacon.mit.edu!newsserver.pixel.kodak.com!news.sprintlink.net!tiger.avana.net!root
From: Lorri Robinson <robinson@avana.net>
Newsgroups: sci.bio.food-science
Subject: Re: BSE: Slaughter of 11 million cows
Date: Fri, 22 Mar 96 15:51:46 PDT
Organization: Avana Communications Corp.
Lines: 17
Message-ID: <NEWTNews.827538930.19056.robinson@robinson.avana.net>
References: <R.Shepherd.140.002A232F@irl.cri.nz>
NNTP-Posting-Host: atl170.avana.net
Mime-Version: 1.0
Content-Type: TEXT/PLAIN; charset=US-ASCII
X-Newsreader: NEWTNews & Chameleon -- TCP/IP for MS Windows from NetManage


Rachel Shepherd asked:
> 
> What is this I hear about a proposal to slaughter all the cows in the UK?
> 

I saw on the news last night (3/21) that Mad Cow Disease has returned to the 
UK, largely due to not enough controls and slaughters being performed during 
the last outbreak in the 80's. Now the countries bordering the Channel are 
refusing to purchase BK beef, and British consumers are passing on it as well, 
as the disease is transmissible to humans and can be fatal. Now the UK 
authorities are considering slaughtering all the beef herds in order to stop 
the spread (real or perceived--I wasn't too clear on this from the newscast) 
of the disease.

Lorri 



From caitlin@jax.jaxnet.com Wed Apr  3 22:06:12 EST 1996
Article: 2187 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!uunet!in1.uu.net!alterdial.uu.net!not-for-mail
From: caitlin@jax.jaxnet.com (caitlin)
Newsgroups: sci.med.nutrition,sci.bio.food-science,misc.health.alternative,rec.food.veg
Subject: Re: veganism is excellent
Date: 23 Mar 1996 01:06:23 GMT
Lines: 19
Message-ID: <4iviqf$6up@alterdial.UU.NET>
References: <4buka3$2eq@ixnews5.ix.netcom.com> <199601011954.OAA29693@copland.udel.edu> <Pine.SOL.3.91.960101135131.26505A-100000@gemini.willamette.edu> <kdrossel.17.002B2203@netzone.com>
NNTP-Posting-Host: pm1-20.jax-inter.net
Mime-Version: 1.0
X-Newsreader: WinVN 0.93.14
Xref: newz.oit.unc.edu sci.med.nutrition:42965 sci.bio.food-science:2187 misc.health.alternative:66869 rec.food.veg:71532

In article <kdrossel.17.002B2203@netzone.com>, kdrossel@netzone.com says...

>I've been a vegetarian (not vegan) for 15 years and my skin color is nothing 
>out of the ordinary.  The few vegans I know do seem a bit more pale but I 
>really doubt it can be attributed to their diet.
>
>
>Kevin
>(kdrossel@netzone.com)

Well, all the vegans I know are pretty darn health conscious and don't take chances with skin cancer. 
They (and my kids and I) all wear sunscreen outdoors... My one friend that doesn't looks just like 
everyone else.

There is a condition that will temporarily turn your skin orangish if you consume massive quantities of 
beta carotene, that's just if you started living on carrots... :)

cate



From ames@postoffice.ptd.net Wed Apr  3 22:06:13 EST 1996
Article: 2188 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!uunet!in2.uu.net!lexis-nexis!newsjunkie.ans.net!newsfeeds.ans.net!news.ptd.net!news
From: ames@postoffice.ptd.net (Joseph A. Ames Sr.)
Newsgroups: sci.bio.food-science
Subject: Food allergy site
Date: 22 Mar 1996 06:56:35 GMT
Organization: Ames Co.
Lines: 4
Message-ID: <4itiv3$ojl@ns2.ptd.net>
NNTP-Posting-Host: cs1-12.leh.ptd.net
Mime-Version: 1.0
Content-Type: Text/Plain; charset=ISO-8859-1
X-Newsreader: WinVN 0.99.5

An interesting site for those in product development.

Joe Ames



From djclarke@globalnet.co.uk Wed Apr  3 22:06:13 EST 1996
Article: 2189 of sci.bio.food-science
From: djclarke@globalnet.co.uk (Dave Clarke)
Newsgroups: sci.med.nutrition,sci.bio.food-science,misc.health.alternative,rec.food.veg
Subject: Re: veganism is excellent
Date: Sat, 23 Mar 1996 21:37:43 GMT
References: <4buka3$2eq@ixnews5.ix.netcom.com> <199601011954.OAA29693@copland.udel.edu> <Pine.SOL.3.91.960101135131.26505A-100000@gemini.willamette.edu> <kdrossel.17.002B2203@netzone.com> <4ccs3c$hed@ixnews6.ix.netcom.com> <4ivj6g$6up@alterdial.UU.NET> <4ivrib$3iq@ixnews2.ix.netcom.com>
X-Newsreader: Forte Free Agent 1.0.82
NNTP-Posting-Host: client812b.globalnet.co.uk
Message-ID: <31546da3.0@news.globalnet.co.uk>
Lines: 25
Path: newz.oit.unc.edu!concert!gatech!newsjunkie.ans.net!newsfeeds.ans.net!howland.reston.ans.net!newsfeed.internetmci.com!news.sprintlink.net!news-res.gsl.net!news-penn.gsl.net!news-lond.gsl.net!news.globalnet.co.uk!
Xref: newz.oit.unc.edu sci.med.nutrition:42969 sci.bio.food-science:2189 misc.health.alternative:66870 rec.food.veg:71533

bultpruf@ix.netcom.com(Kelly) wrote:

>Caitlin:

>I became an ovo-lacto vegetarian about six years ago.....would like to
>take the next step, but....MAN!  the thought of no cheese....i dunno. 
>it hasn't been the slightest challenge for me to give up eating
>"anything with a face," in spite of my meat-and-potatoes upbringing,
>but i'm having a REAL challenge with the next phase.  i know all that
>fat isn't a positive addition to my diet.

>And....admittedly, i slip into the "junk food" category at times.

>any thoughts or suggestions to make the next step easier?

>by the by....i was anemic before i became a vegetarian and no
>self-respecting blood bank will accept my donation.  ha ha.  just
>started taking colloidal minerals....do you think this will help with
>my "iron-poor blood"?

>Kelly


Think of the calves taken from the mother at a very early age to keep
her lactating. (Every year!)

The calves have to be slaughtered - there are too many of them to put
back into milk production. And all the males are surplus too.

Go on just grit your teeth and do it. It really is worthwhile!

Best wishes and good luck.

Dave Clarke (a vegan for 22 years) 



From bultpruf@ix.netcom.com Wed Apr  3 22:06:14 EST 1996
Article: 2190 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!gt-news!cc.gatech.edu!cssun.mathcs.emory.edu!nntp.msstate.edu!night.primate.wisc.edu!newsspool.doit.wisc.edu!uwm.edu!math.ohio-state.edu!howland.reston.ans.net!ix.netcom.com!netnews
From: bultpruf@ix.netcom.com(Kelly)
Newsgroups: sci.med.nutrition,sci.bio.food-science,misc.health.alternative,rec.food.veg
Subject: Re: veganism is excellent
Date: 23 Mar 1996 03:35:39 GMT
Organization: Netcom
Lines: 19
Message-ID: <4ivrib$3iq@ixnews2.ix.netcom.com>
References: <4buka3$2eq@ixnews5.ix.netcom.com> <199601011954.OAA29693@copland.udel.edu> <Pine.SOL.3.91.960101135131.26505A-100000@gemini.willamette.edu> <kdrossel.17.002B2203@netzone.com> <4ccs3c$hed@ixnews6.ix.netcom.com> <4ivj6g$6up@alterdial.UU.NET>
NNTP-Posting-Host: sbo-ca1-03.ix.netcom.com
X-NETCOM-Date: Fri Mar 22  7:35:39 PM PST 1996
Xref: newz.oit.unc.edu sci.med.nutrition:42972 sci.bio.food-science:2190 misc.health.alternative:66875 rec.food.veg:71537

Caitlin:

I became an ovo-lacto vegetarian about six years ago.....would like to
take the next step, but....MAN!  the thought of no cheese....i dunno. 
it hasn't been the slightest challenge for me to give up eating
"anything with a face," in spite of my meat-and-potatoes upbringing,
but i'm having a REAL challenge with the next phase.  i know all that
fat isn't a positive addition to my diet.

And....admittedly, i slip into the "junk food" category at times.

any thoughts or suggestions to make the next step easier?

by the by....i was anemic before i became a vegetarian and no
self-respecting blood bank will accept my donation.  ha ha.  just
started taking colloidal minerals....do you think this will help with
my "iron-poor blood"?

Kelly


From NDSN71A@prodigy.com Wed Apr  3 22:06:15 EST 1996
Article: 2191 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!usenet.cis.ufl.edu!caen!uwm.edu!vixen.cso.uiuc.edu!howland.reston.ans.net!newsjunkie.ans.net!newsfeeds.ans.net!prodigy.com!usenet
From: NDSN71A@prodigy.com (Rich Mateles)
Newsgroups: sci.bio.food-science
Subject: Re: fructose
Date: 22 Mar 1996 22:57:14 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 5
Distribution: world
Message-ID: <4ivb8a$ff2@usenetp1.news.prodigy.com>
References: <4il5bs$d2u@raptor.centroin.com.br>
NNTP-Posting-Host: innugap8-int.news.prodigy.com
X-Newsreader: Version 1.2

The commercial process  to convert glucose into fructose is based on the 
use of glucose isomerase to produce a mixture of fructose and glucose and 
then chromtaographic separation of the sugars to yield a high fructose 
concentrate.  Is this what you're talking about?



From rcpj@panix.com Wed Apr  3 22:06:15 EST 1996
Article: 2192 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!panix!not-for-mail
From: rcpj@panix.com (Pierre Jelenc)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 22 Mar 1996 20:53:39 -0500
Organization: panix
Lines: 16
Message-ID: <4ivlj3$e67@panix2.panix.com>
References: <4icoh0$qn8@riscsm.scripps.edu> <DRitums.82.000F1A4F@uh.edu> <4ind2u$7g7@panix2.panix.com> <4iu1mv$9gs$1@melbourne.DIALix.oz.au>
NNTP-Posting-Host: panix2.panix.com
Xref: newz.oit.unc.edu misc.consumers:120506 sci.bio.food-science:2192 alt.usage.english:88575 alt.tv.commercials:8625 alt.food.sugar-cereals:1497

Bernard Morey <bmorey@melbourne.DIALix.oz.au> writes:
> 
> I have a bottle of Faulding 'Liquid Paraffin BP' in the medicine cabinet. 
> Its usual use is for those difficult times when All-Bran just isn't good
> enough... 

Known as "mineral oil" in the US when used for this purpose.

(Never has "BP" been a fitter initialism!)

Pierre
-- 
Pierre Jelenc              Know what's weird? Day by day nothing seems to
rcpj@panix.com             change, but pretty soon everything is different.
pierre@nycbeer.org                                         Calvin & Hobbes 
                   http://www.columbia.edu/~pcj1/


From ames@postoffice.ptd.net Wed Apr  3 22:06:16 EST 1996
Article: 2195 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!psgrain!newsfeed.internetmci.com!howland.reston.ans.net!newsjunkie.ans.net!newsfeeds.ans.net!news.ptd.net!news
From: ames@postoffice.ptd.net (Joseph A. Ames Sr.)
Newsgroups: sci.bio.food-science
Subject: Re: BSE: Slaughter of 11 million cows
Date: 22 Mar 1996 14:49:39 GMT
Organization: Ames Co.
Lines: 10
Message-ID: <4iuem3$c77@ns2.ptd.net>
References: <R.Shepherd.140.002A232F@irl.cri.nz>
NNTP-Posting-Host: cs1-09.leh.ptd.net
Mime-Version: 1.0
Content-Type: Text/Plain; charset=ISO-8859-1
X-Newsreader: WinVN 0.99.5

In article <R.Shepherd.140.002A232F@irl.cri.nz>, R.Shepherd@irl.cri.nz 
says...
>
>What is this I hear about a proposal to slaughter all the cows in the 
UK?
>
MAD COW DISEASE appears to be crossing to humans.

Joe



From success@ix.netcom.com Wed Apr  3 22:06:17 EST 1996
Article: 2196 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!sgigate.sgi.com!enews.sgi.com!decwrl!amd!netcomsv!uu4news.netcom.com!netcomsv!uu3news.netcom.com!ix.netcom.com!news
From: success@ix.netcom.com(CMN)
Newsgroups: misc.health.alternative,soc.women,sci.med.nutrition,sci.bio.food-science,rec.food.veg,misc.fitness.misc,sci.med.pharmacy,alt.folklore.herbs
Subject: This product eradicates the coumadin level in the bloodstream!
Date: 24 Mar 1996 01:01:21 GMT
Organization: Netcom
Lines: 36
Message-ID: <4j26t1$8dk@dfw-ixnews2.ix.netcom.com>
NNTP-Posting-Host: ix-chl-nj2-03.ix.netcom.com
X-NETCOM-Date: Sat Mar 23  7:01:21 PM CST 1996
Xref: newz.oit.unc.edu misc.health.alternative:66926 soc.women:176521 sci.med.nutrition:42998 sci.bio.food-science:2196 rec.food.veg:71560 misc.fitness.misc:8660 sci.med.pharmacy:25376 alt.folklore.herbs:26186

                           Revenol

One of the World's Most Powerful Antioxidants Revenol 60 + OPC's 
is one of the most powerful antioxidants in the world and a 
biological powerhouse for destroying free radicals - up to 150 
times more powerful than Vitamin E and 60 times more powerful 
than Vitamin C. Studies on ingredients suggest use for 
cardiovascular system, arthritis, sports injuries, varicose 
veins, skin wrinkles, aging, allergies, histamine inflammation, 
phlebitis,edema, swollen legs, cell vitality, visual acuity, 
prostrate inflammation, joint stiffness, diabetic retinopathy, 
etc.
This new formulation now contains 60 mg of Oligimeric 
Proanthrocyanadins(OPC's) from Maritime Pine Bark, Grape Seed 
Pipsand Curcuminoid extracts. Curcuminoids is a sensational new 
discovery, a natural antioxidant, that is almost three times 
more powerful than pycnogenols from Maritime pine bark or grape 
seed extracts.
 
In addition, this powerful and unique formual also includes 
esterfied Vitamin C, natural Vitamin E, Beta Carotene, Gingko 
Biloba and a patented phytosome delivery system having 
absorption characteristics that may be 400% greater than other 
formulas. 

Use: New higher potency 60mg formulation with Curcuminoids 
requires only two tablets twice per day to start then one tablet 
twice daily to maintain.

For more information, contact:

CMN
(800)430-5980 voice
email: success@ix.netcom.com
Internet: http://www.clever.net/qms/cmn/neways



From jralphb@easynet.co.uk Wed Apr  3 22:06:17 EST 1996
Article: 2197 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: BSE: Slaughter of 11 million cows
Date: Sun, 24 Mar 1996 10:14:02 GMT
Organization: Consultant
Lines: 88
Message-ID: <31551d17.13719496@news.easynet.co.uk>
References: <R.Shepherd.140.002A232F@irl.cri.nz>
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Agent .99d/16.182

On Fri, 22 Mar 1996 19:34:04 LOCAL, R.Shepherd@irl.cri.nz (Rachel
Shepherd) wrote:

>What is this I hear about a proposal to slaughter all the cows in the UK?
>

Hello Rachel,

What you hear is a combination of a Government wanting to be seen to
"do something", preferably something dramatic, and saying in effect
"We'll do whatever the scientists tell us, even that", and the
activities of some journalists suffering from Mad Headline Writers'
Disease. 

Scientifically  and public health-wise, there is no justification for
mass-slaughter (or even of herds affected by BSE or of about one
million cattle born before 1990, as variously mooted). There is no
scientific evidence linking BSE and CJD or that BSE can be transmitted
to humans. Moreover,  research has shown that, of all tissues and
secretions from confirmed BSE-affected cows, infectivity can be found
only in brain, spinal cord and retina. 

In the next few days we may see whether slaughtering, of whichever
variant, is adopted for non-scientific but expedient reasons.  

The present situation has arisen because of the emergence of a not
previously recognised pattern of ten anomalous CJD cases (I posted the
features of the anomalous pattern here on 21 March, but for
convenience I append them below).  No matter how wise the
deliberations of the Spongiform Encephalopathy Advisory Committee of
independent experts (SEAC) that advises the UK Government on
BSE-related matters, there is not yet enough (any?) definitive
scientific knowledge about  this newly-recognised pattern for
scientists suddenly to produce the instant magical answers/solutions
that are expected of it. As one member of SEAC was quoted as saying
yesterday (Saturday) "We are not politicians, we are not world
leaders. We are just trying to make the best of inadequate data".  So
SEAC was reduced to conjecture in relation to those cases, saying in
effect  "we cannot at present think of a cause, and in the absence of
that it seems that the most likely explanation is exposure to BSE
infected brain or spinal cord before 1989". That becomes wrongly
interpreted by the media and the UK public and in other countries as
"It is officially proved that ....." and, moreover, interpreted as
extending to all beef including muscle meat.  

Understandable concern among farmers for anything that might restore
public confidence is reflected in this morning's report that a Sunday
Times poll of Farmers' Union county chairmen that two-thirds of
farmers would back slaughter "if necessary".

The above are at present my personal comments. Watch out for the new
update of the IFST Position Statement on BSE, due to be issued and
posted here on Thursday, 28 March.

Regards

Ralph

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Ten cases of CJD have emerged over the past two years, and
have been found by the CJD Surveillance Unit to exhibit unusual
features, as follows

1. No shared risk factors suggesting a common risk factor.

2. The individuals were much younger than normal CJD cases, with an
average age of 27.5 (cf usually over 63).

3. Duration of illness average 13 months (normally 6 months).

4. EEG electrical activity in the brain is not typical.

5. Although brain pathology is recognisable as CJD, the pattern was
different from normal CJD, with large aggregates of prion protein
plaques (the brain pathology pattern was, however, totally different
>from  that in the brains of BSE-affected cows).

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

. 

******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From djzdep@freenet.calgary.ab.ca Wed Apr  3 22:06:18 EST 1996
Article: 2198 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!howland.reston.ans.net!sol.ctr.columbia.edu!news.mindlink.net!van-bc!unixg.ubc.ca!rover.ucs.ualberta.ca!news.ucalgary.ca!srv1.freenet.calgary.ab.ca!djzdep
From: The Sleepy Giant <djzdep@freenet.calgary.ab.ca>
Newsgroups: bionet.general,bionet.immunology,bionet.jobs.wanted,bionet.virology,sci.bio.food-science,sci.bio.microbiology,sci.chem,sci.med,sci.med.immunology,sci.med.nursing
Subject: Re: A new Poduct The Glove Canister
Date: Sun, 24 Mar 1996 03:43:53 -0700
Organization: Calgary Free-Net
Lines: 28
Message-ID: <Pine.A32.3.91.960324033353.46406B-100000-100000@srv1.freenet.calgary.ab.ca>
References: <N.032396.175943.08@nritland.execpc.com>
NNTP-Posting-Host: djzdep@srv1.freenet.calgary.ab.ca
Mime-Version: 1.0
Content-Type: TEXT/PLAIN; charset=US-ASCII
In-Reply-To: <N.032396.175943.08@nritland.execpc.com> 
Xref: newz.oit.unc.edu bionet.general:19518 bionet.immunology:8057 bionet.jobs.wanted:5001 bionet.virology:6613 sci.bio.food-science:2198 sci.bio.microbiology:3085 sci.chem:61887 sci.med:148619 sci.med.immunology:5748 sci.med.nursing:16405

Hi 
   You should know there are already products on the market that do this 
function. I have one attached to my First Aid pack so the gloves are 
readily available. However, I would be interested in YOUR product if it 
held 1 or 2 gloves in a very small unobtrusive package that I could wear 
with casual clothes. Often First Aid situations come up when I do not 
have my full pack with me and I would feel better having gloves to use.
   I carry some in my briefcase but even that is not always with me but I 
do wear my pants and belt just about always :-). (For all those sensitive 
surgeons out there - THIS was a joke only a joke!!)
   Good luck! If you would like a First Aid person to beta test your 
product... :-)

                          David J. Zdep
                          Canadian Ski Patrol System


On Sat, 23 Mar 1996, Norm Ritland wrote:

> Hi,
> 
> A friend and I recently came up with a new product idea. (Actually much more 
> his idea than mine **) It's called the glove canister. It's a handy belt clip 
> container for easy storage access for latex or vinyl gloves and it's easily 
> reloaded. 
> 
> 
> http://www.execpc.com/~nritland/


From nritland@execpc.com Wed Apr  3 22:06:19 EST 1996
Article: 2199 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!rockyd!cmcl2!psinntp!psinntp!psinntp!howland.reston.ans.net!vixen.cso.uiuc.edu!uwm.edu!news.sol.net!daily-planet.execpc.com!usenet
From: nritland@execpc.com (Norm Ritland)
Newsgroups: bionet.general,bionet.immunology,bionet.jobs.wanted,bionet.virology,sci.bio.food-science,sci.bio.microbiology,sci.chem,sci.med,sci.med.immunology,sci.med.nursing
Subject: Re: A new Poduct The Glove Canister
Date: Sat, 23 Mar 96 23:59:43 GMT
Organization: Exec-PC BBS - Milwaukee, WI
Lines: 23
Message-ID: <N.032396.175943.08@nritland.execpc.com>
NNTP-Posting-Host: gypsymoth.execpc.com
X-Newsreader: Quarterdeck Message Center [1.0]
Xref: newz.oit.unc.edu bionet.general:19522 bionet.immunology:8058 bionet.jobs.wanted:5008 bionet.virology:6614 sci.bio.food-science:2199 sci.bio.microbiology:3087 sci.chem:61890 sci.med:148634 sci.med.immunology:5751 sci.med.nursing:16409

Hi,

A friend and I recently came up with a new product idea. (Actually much more 
his idea than mine **) It's called the glove canister. It's a handy belt clip 
container for easy storage access for latex or vinyl gloves and it's easily 
reloaded. 

 I don't really know to much about marketing and promotion so we're open for 
ideas and help.  I did figure out how to make a WEB page however. 

 Check it out

http://www.execpc.com/~nritland/


Thanks for checking it out.


Norm


(** more of my money however !!)



From RandyW@IntelliNet.com Wed Apr  3 22:06:20 EST 1996
Article: 2200 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.jsums.edu!news2.cais.net!news.cais.net!news.ac.net!imci4!newsfeed.internetmci.com!news.sprintlink.net!new-news.sprintlink.net!news.intellinet.com!usenet
From: RandyW@IntelliNet.com (Randall F Wilkinson)
Newsgroups: sci.bio.food-science
Subject: Re: oil on apples
Date: Sun, 24 Mar 1996 19:01:55 GMT
Organization: IntelliNet-ISP, LLC. 1-800-290-7677
Lines: 15
Message-ID: <31559bc0.2014792@news.intellinet.com>
References: <4i89oo$ahh@cc-server9.massey.ac.nz>
NNTP-Posting-Host: md-031.rog.ar.ispnet.com
X-Newsreader: Forte Agent .99d/32.182

A.S.Chamove@massey.ac.nz (Arnold Chamove) wrote:

>What kind of oil are 'they' putting on apples these days to make them so 
>shiny?
>How much oil is on an apple?  and what is the calorie content of that oil per 
>apple?

Apples have a natural wax which, if polished, delivers a shiny apple
all by itself.  In addition, many apple packing facilities spray on an
additional wax coating and polish the apple to "enhance" mother
nature.  But, I am not aware of any oil applied to the apple.
--
     *====> Randy Wilkinson; Bella Vista, AR <====*
            http://www.intellinet.com/~randyw
   (...with all thy getting, get understanding)


From avigor@netvision.net.il Wed Apr  3 22:06:20 EST 1996
Article: 2201 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!psinntp!psinntp!psinntp!psinntp!news.NetVision.net.il!news
From: Avi Gordon <avigor@netvision.net.il>
Newsgroups: sci.bio.food-science
Subject: Re: Food MicroModel (FMM) software
Date: Sun, 24 Mar 1996 23:23:07 -0800
Organization: Global Information Ltd.
Lines: 23
Message-ID: <315649DB.3510@netvision.net.il>
References: <Pine.SUN.3.91.960321170154.1650A-100000@Ra.MsState.Edu>
NNTP-Posting-Host: ts001p11.pop4a.netvision.net.il
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win16; I)
To: Sergio C Feijoo <scf1@Ra.MsState.Edu>

Sergio C Feijoo wrote:
> 
> Does anyone know where I can find this FMM soft.
> here in the US ?  It was originally developed in
> the UK by Food MicroModel Ltd. (Leatherhead, UK).
> Any comments on the quality of the program is also
> very welcomed.
> 
> Regards,
> Sergio Feijoo
> scf1@ra.msstate.edu

Dear Sergio,

We sell the Food Micromodel in Israel and you are welcomed to visit our 
home page at http://www.netvision.net.il/~avigor/
If you will send me your address I'll ask Leatherhead Food RA to send 
all the relevant information about the software and where you can buy it 
in the USA.

Thanks,
Avi Gordon
avigor@netvision.net.il


From easterly@zetnet.co.uk Wed Apr  3 22:06:21 EST 1996
Article: 2202 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!btnet!zetnet.co.uk!usenet
From: easterly@zetnet.co.uk (Malcolm Goodall)
Newsgroups: sci.bio.food-science
Subject: Re: BSE: Slaughter of 11 million cows
Date: Sat, 23 Mar 1996 23:45:36 GMT
Lines: 33
Message-ID: <4j4n2o$skg@irk.zetnet.co.uk>
NNTP-Posting-Host: victoria.zetnet.co.uk

In message <31551d17.13719496@news.easynet.co.uk>
        jralphb@easynet.co.uk (J Ralph Blanchfield) writes: 

> On Fri, 22 Mar 1996 19:34:04 LOCAL, R.Shepherd@irl.cri.nz (Rachel
> Shepherd) wrote:

> >What is this I hear about a proposal to slaughter all the cows in the UK?
> >
> Scientifically  and public health-wise, there is no justification for
> mass-slaughter (or even of herds affected by BSE or of about one
> million cattle born before 1990, as variously mooted). There is no
> scientific evidence linking BSE and CJD or that BSE can be transmitted
> to humans. Moreover,  research has shown that, of all tissues and
> secretions from confirmed BSE-affected cows, infectivity can be found
> only in brain, spinal cord and retina. 

Ralph,
       Your stement above may well be true - as far as it goes!
I assume that someone in your position has read the papers on the 
following web site 
              http://inet.uni-c.dk/~iaotb/bse.htm
I feel that these put the subject in a better prospective.

Just as a matter of interest who funds the Institute of Food Science 
& Technology?

Message for Steve Custance and Rachel Shepherd:

I would suggest that you also visit the above web site and get the
background on BSE, Scrapie, Prions etc.
Regards,
Malcolm



From john.laidler@dfst.csiro.au Wed Apr  3 22:06:22 EST 1996
Article: 2203 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!swrinde!ihnp4.ucsd.edu!munnari.OZ.AU!metro!metro!news.nsw.CSIRO.AU!news
From: John Laidler <john.laidler@dfst.csiro.au>
Subject: Re: bottling garlic
X-Nntp-Posting-Host: library3.dfst.csiro.au
Content-Type: text/plain; charset=us-ascii
Message-ID: <3156F2D9.7DD@dfst.csiro.au>
Sender: news@news.nsw.CSIRO.AU
Content-Transfer-Encoding: 7bit
Organization: CSIRO Division of Food Science and Technology
References: <4ij6j5$50l@hermes.is.co.za> <4ijhpp$9bj@hermes.is.co.za>
Mime-Version: 1.0
Date: Mon, 25 Mar 1996 19:24:09 GMT
X-Mailer: Mozilla 2.01 (Win16; I)
Lines: 13

herman@nampak.co.za wrote:
> 
> Be careful with the bottling of garlic.  I can not help you with the
> colour change problem, but would like to point out that there has been a
> case descibed somewhere of botulism asociated with bottled garlic.  

More information on safety and discolouration can be found at http://www.dfst.csiro.au/oilvine.htm

------------------------------------------------------------------
 John Laidler                       P.O. Box 52, North Ryde
 Library, CSIRO Division of         email: john.laidler@dfst.csiro.au
 Food Science and Technology       <URL:http://www.dfst.csiro.au/>
 North Ryde, N.S.W., Australia      phone: 02-887 8322


From JDRK06A@prodigy.com Wed Apr  3 22:06:23 EST 1996
Article: 2204 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsjunkie.ans.net!newsfeeds.ans.net!prodigy.com!usenet
From: JDRK06A@prodigy.com (Gerry Dyar)
Newsgroups: sci.bio.food-science
Subject: Re: Super Blue Green Algae - Super Food or Marketing Ploy
Date: 25 Mar 1996 00:46:29 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 8
Distribution: world
Message-ID: <4j4qd5$tjg@useneta1.news.prodigy.com>
References: <4iuqoo$nt0@b1ff.mindspring.com>
NNTP-Posting-Host: innugap1-int.news.prodigy.com
X-Newsreader: Version 1.2

Suggest you read the article on page 18 of the August, 1995 issue of 
Vegitarian Times magazine

This gives the other side of the story from that in the sales literature 
that Cel Tech sends out.  Needless to say it's not quite as rosy.





From biomad@crl.com Wed Apr  3 22:06:24 EST 1996
Article: 2205 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!uwm.edu!math.ohio-state.edu!howland.reston.ans.net!nntp.crl.com!crl3.crl.com!not-for-mail
From: biomad@crl.com (Thomas Kakuda)
Newsgroups: misc.health.alternative,soc.women,sci.med.nutrition,sci.bio.food-science,rec.food.veg,misc.fitness.misc,sci.med.pharmacy,alt.folklore.herbs
Subject: Re: This product eradicates the coumadin level in the bloodstream!
Followup-To: misc.health.alternative,soc.women,sci.med.nutrition,sci.bio.food-science,rec.food.veg,misc.fitness.misc,sci.med.pharmacy,alt.folklore.herbs
Date: 24 Mar 1996 18:35:09 -0800
Organization: CRL Dialup Internet Access	(415) 705-6060  [Login: guest]
Lines: 40
Message-ID: <4j50ot$bsd@crl3.crl.com>
References: <4j26t1$8dk@dfw-ixnews2.ix.netcom.com>
NNTP-Posting-Host: crl3.crl.com
X-Newsreader: TIN [version 1.2 PL2]
Xref: newz.oit.unc.edu misc.health.alternative:67041 soc.women:176692 sci.med.nutrition:43031 sci.bio.food-science:2205 rec.food.veg:71594 misc.fitness.misc:8691 sci.med.pharmacy:25420 alt.folklore.herbs:26216

CMN (success@ix.netcom.com) wrote:
:                            Revenol

: One of the World's Most Powerful Antioxidants Revenol 60 + OPC's 
: is one of the most powerful antioxidants in the world and a 
: biological powerhouse for destroying free radicals - up to 150 
: times more powerful than Vitamin E and 60 times more powerful 
: than Vitamin C. Studies on ingredients suggest use for 
: cardiovascular system, arthritis, sports injuries, varicose 
: veins, skin wrinkles, aging, allergies, histamine inflammation, 
: phlebitis,edema, swollen legs, cell vitality, visual acuity, 
: prostrate inflammation, joint stiffness, diabetic retinopathy, 
: etc.
SUGGEST but not proven

: This new formulation now contains 60 mg of Oligimeric 
: Proanthrocyanadins(OPC's) from Maritime Pine Bark, Grape Seed 
: Pips and Curcuminoid extracts. Curcuminoids is a sensational new 
: discovery, a natural antioxidant, that is almost three times 
: more powerful than pycnogenols from Maritime pine bark or grape 
: seed extracts.
OH AH...YAWN!

: In addition, this powerful and unique formual also includes 
: esterfied Vitamin C, natural Vitamin E, Beta Carotene, Gingko 
: Biloba and a patented phytosome delivery system having 
: absorption characteristics that may be 400% greater than other 
: formulas. 
If its such a powerful anti-oxidant, why even add the vitamin C and E?
So what is a phytosome delivery system anyways?  Are you saying that
previous formulations are worthless because they had less bioavailability?

: Use: New higher potency 60mg formulation with Curcuminoids 
: requires only two tablets twice per day to start then one tablet 
: twice daily to maintain.
Wow - it makes it sound as if you need a loading dose for this to work,
clever marketing approach.  It MUST work if it requires a loading dose
BTW - how was it determined that BID is right doseage?  If its so
potent, wouldn't QD be more appropriate?



From ames@postoffice.ptd.net Wed Apr  3 22:06:24 EST 1996
Article: 2206 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsjunkie.ans.net!newsfeeds.ans.net!news.ptd.net!news
From: ames@postoffice.ptd.net (Joseph A. Ames Sr.)
Newsgroups: sci.bio.food-science
Subject: Re: Food allergy site
Date: 24 Mar 1996 11:19:25 GMT
Organization: Ames Co.
Lines: 15
Message-ID: <4j3b3t$b1t@ns2.ptd.net>
References: <4itiv3$ojl@ns2.ptd.net>
NNTP-Posting-Host: cs1-10.leh.ptd.net
Mime-Version: 1.0
Content-Type: Text/Plain; charset=ISO-8859-1
X-Newsreader: WinVN 0.99.5

In article <4itiv3$ojl@ns2.ptd.net>, ames@postoffice.ptd.net says...
>
>An interesting site for those in product development.
>
>Joe Ames

Here`s the site, I don`t know what happened? Lost in space?

http://www.foodallergy.org/

My apologies to all.

Joe Ames
>



From dauerba@gwdgv1.dnet.gwdg.de Wed Apr  3 22:06:25 EST 1996
Article: 2207 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!fu-berlin.de!news.dfn.de!news.gwdg.de!gwdgv1!DAUERBA
From: dauerba@gwdgv1
Newsgroups: sci.bio.food-science
Subject: Re: bottling garlic
Date: 25 Mar 1996 06:00:42 GMT
Organization: GWDG Goettingen, F.R.Germany
Lines: 11
Message-ID: <4j5cqa$u4@gwdu19.gwdg.de>
References: <4ij6j5$50l@hermes.is.co.za>,<4ijhpp$9bj@hermes.is.co.za>
Reply-To: dauerba@gwdgv1.dnet.gwdg.de
NNTP-Posting-Host: gwdgv1-fddi.gwdg.de

In article <4ijhpp$9bj@hermes.is.co.za>, herman@nampak.co.za writes:
>Be careful with the bottling of garlic.  I can not help you with the 
>colour change problem, but would like to point out that there has been a 
>case descibed somewhere of botulism asociated with bottled garlic.  If the 
>pH of the product exceeds 4.6, ensure that you heat process your jars to a 
>minimum of Fo = 3 in the centre of the jar, and that your containers are 
>hermetically sealed.  Do not only take the pH of the oil, mince/liquify 
>the garlic and measure the pH.

A question from an amatuer: What does Fo=3 mean?
David Auerbach


From tony@summer.ipph.purdue.edu Wed Apr  3 22:06:26 EST 1996
Article: 2208 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!utcsri!newsflash.concordia.ca!news.nstn.ca!news.cs.indiana.edu!purdue!mozo.cc.purdue.edu!news
From: tony <tony@summer.ipph.purdue.edu>
Newsgroups: sci.chem,sci.polymers,sci.engr.biomed,sci.med.pharmacy,sci.bio.food-science,sci.bio.technology
Subject: Re: The 23nd Intl' Symposium on Controlled Release of Bioactive Materials
Date: Sun, 24 Mar 1996 16:27:53 -0500
Organization: IPPH
Lines: 24
Message-ID: <3155BE59.52BF@summer.ipph.purdue.edu>
References: <3153085D.C6D@summer.ipph.purdue.edu>
NNTP-Posting-Host: summer.ipph.purdue.edu
Mime-Version: 1.0
Content-Type: text/plain; charset=big5
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (X11; I; AIX 2)
Xref: newz.oit.unc.edu sci.chem:61926 sci.polymers:6793 sci.engr.biomed:6318 sci.med.pharmacy:25437 sci.bio.food-science:2208 sci.bio.technology:5601

tony wrote:
> 
> Hi,
> 
>    CRS 23rd International Symposium on Controlled Release of Bioactive
> Materials will be held on Kyoto International Conference Hall, Kyoto,
> Japan, July 7-12, 1996. The symposium is organized in collaboration with
> Japan Society of Drug Delivery System.
> 
>    For more information, please check out CRS web page at:
> 
>         http://summer.ipph.purdue.edu/~tony/crs/


THE OFFICIAL WEB PAGE FOR CRS IS

	http://www.crsadmhdq.org/






--Tony @ IPPH, Pharmacy School, Purdue University


From Peter.Hullah@eurocontrol.fr Wed Apr  3 22:06:27 EST 1996
Article: 2209 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!uwm.edu!math.ohio-state.edu!jussieu.fr!univ-lyon1.fr!news-rocq.inria.fr!news2.EUnet.fr!eurocontrol.fr!ramses.eurocontrol.fr!usenet
From: Peter Hullah <Peter.Hullah@eurocontrol.fr>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: Mon, 25 Mar 1996 15:24:49 +0100
Organization: EUROCONTROL European Organisation for the Safety of Air Navigation
Lines: 36
Message-ID: <3156ACB1.77FE@eurocontrol.fr>
References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu> <4in0ip$1t3@nnrp1.news.primenet.com>
NNTP-Posting-Host: mozart.eurocontrol.fr
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (X11; I; HP-UX A.09.05 9000/735)
Xref: newz.oit.unc.edu misc.consumers:120704 sci.bio.food-science:2209 alt.usage.english:88704 alt.tv.commercials:8640 alt.food.sugar-cereals:1498

Joe Myers wrote:
> 
> DRitums@uh.edu (Dwight Ritums) wrote:
> >
> >Is there some place in the world where 'paraffin' is a synonym for 'kerosene'?
> > And if so, what word do they use for 'paraffin'?
> >
> I think it's the Brits who use paraffin for kerosene.

AFAIK paraffin and kerosene are two completely different distillates
of petroleum. The Brits call AvGas "kerosene". It goes in aeroplanes.
Paraffin goes in heaters. We call gasolene "petrol", and GasOil 
"diesel" (sometime DERV - for Diesel-Engined Road-Vehicle) as well.

> The Brits do that a lot.  In my MG owners manual, there's reference to
> the "hood" (which is the convertable top) the "bonnet" (which is the
> hood) the "boot" (which is the trunk) &tc.  I think they do it because
> they know it annoys us.

Whereas the Yanks piss us off by using "subway" for "underground", 
"underpass" for "subway", and "tunnel" for "underpass".

Etc., Etc ad nauseam. (yawn)

PLEASE DON'T CONTINUE THIS WITH THREE MONTHS' CATALOGUING ALL THE
DIFFERENCES. And yes I know the Yanks say "airplane"!

Pete

-- 

Peter H.C. Hullah                     Technical Services
e-mail: Peter.Hullah@eurocontrol.fr   EUROCONTROL Experimental Centre
Phone:  +33 1 69 88 75 49             BP 15, Rue des Bordes,
Fax:    +33 1 60 85 15 04             91222 BRETIGNY SUR ORGE CEDEX
                                      France


From szpyl000@mail.genmills.com Wed Apr  3 22:06:28 EST 1996
Article: 2210 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!udel!news.mathworks.com!newsfeed.internetmci.com!mr.net!news.mr.net!usenet
From: John Szpylka <szpyl000@mail.genmills.com>
Newsgroups: sci.bio.food-science
Subject: Re: Food allergy site
Date: 25 Mar 1996 15:50:12 GMT
Organization: General Mills, Inc
Lines: 4
Message-ID: <4j6fbk$mk@news.mr.net>
References: <4itiv3$ojl@ns2.ptd.net>
NNTP-Posting-Host: 146.217.21.145
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.1N (Windows; I; 16bit)
To: ames@postoffice.ptd.net

Could you post the address for the Food Allergy SIte?

John



From brady@nando.net Wed Apr  3 22:06:30 EST 1996
Article: 2211 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!howland.reston.ans.net!newsfeed.internetmci.com!castle.nando.net!news
From: brady@nando.net (Don Brady)
Newsgroups: sci.med.nutrition,sci.bio.food-science,misc.health.alternative,rec.food.veg
Subject: Re: veganism is excellent
Date: Mon, 25 Mar 1996 16:23:00 GMT
Organization: None
Lines: 27
Message-ID: <3156c670.2460704@news.nando.net>
References: <4buka3$2eq@ixnews5.ix.netcom.com> <199601011954.OAA29693@copland.udel.edu> <Pine.SOL.3.91.960101135131.26505A-100000@gemini.willamette.edu> <kdrossel.17.002B2203@netzone.com> <4ccs3c$hed@ixnews6.ix.netcom.com> <4ivj6g$6up@alterdial.UU.NET> <4ivrib$3iq@ixnews2.ix.netcom.com> <31546da3.0@news.globalnet.co.uk>
NNTP-Posting-Host: grail506.nando.net
X-Newsreader: Forte Agent .99d/32.182
Xref: newz.oit.unc.edu sci.med.nutrition:43065 sci.bio.food-science:2211 misc.health.alternative:67112 rec.food.veg:71627

>bultpruf@ix.netcom.com(Kelly) wrote:
>
>>Caitlin:
>
>>any thoughts or suggestions to make the next step easier?

You may be worrying about missing the calcium or protein in dairy products.
If so, both concerns can be allayed.  Leafy green vegs such as kale are an
excellent source of calcium.  And protein will be ok if you grains and
beans.


>>by the by....i was anemic before i became a vegetarian and no
>>self-respecting blood bank will accept my donation.  ha ha.  just
>>started taking colloidal minerals....do you think this will help with
>>my "iron-poor blood"?


You need to figure out why you are anemic.  You could have a B12-absorption
problem for example (lack of intrinsic factor).  Even non-vegetarians can
have this and if so it is very serious eventually.  Easily fixed too by
taking 1000 mcg B12 orally daily.   But it could be something else.

Men should not take iron as it is almost impossible for them to have a
deficit of that unless they are bleeding internally.  




From m-feder@uchicago.edu Wed Apr  3 22:06:31 EST 1996
Article: 2212 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!vixen.cso.uiuc.edu!uchinews!news
From: "Martin E. Feder" <m-feder@uchicago.edu>
Subject: FD&C Blue #1
X-Nntp-Posting-Host: meflab.uchicago.edu
Content-Type: text/plain; charset=us-ascii
Message-ID: <31568049.2619@uchicago.edu>
Sender: news@midway.uchicago.edu (News Administrator)
Content-Transfer-Encoding: 7bit
Organization: University of Chicago -- Academic Computing Services
Mime-Version: 1.0
Date: Mon, 25 Mar 1996 11:15:21 GMT
X-Mailer: Mozilla 2.0 (Macintosh; I; 68K)
Lines: 24

I am attempting to use a food coloring agent, FD&C Blue #1, to measure 
feeding rates in Drosophila larvae.  This dye does not pass the gut 
wall and can therefore be used as an indicator of food consumption.  
The protocol I am using requires FD&C Blue #1 in its pure (i.e., 
powdered) form.  Most sources at the wholesale and retail level sell a 
blue food color solution, which is FD&C Blue #1 dissolved in a mixture 
of liquids.  Obviously these sources buy the powder from a supplier, 
and then dissolve it for wholesale or retail sale.  My question is: Do 
you have names/addresses/phone #s for any of the original 
manufacturers of FD&C Blue #1?

I would appreciate any information you can provide.  Thanks in 
advance.

Dr. Martin E. Feder
Professor
Department of Organismal Biology & Anatomy
The University of Chicago
1027 East 57th Street
Chicago, IL 60637 USA
E-Mail: m-feder@uchicago.edu
Telephone: 312 702-8096
Fax: 312 702-0037
http://www.bsd.uchicago.edu/BSDinfo/FacInfo.cgi/Feder/Martin


From timd@Starbase.NeoSoft.COM Wed Apr  3 22:06:31 EST 1996
Article: 2213 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!news.sesqui.net!uuneo.neosoft.com!Starbase.NeoSoft.COM!not-for-mail
From: timd@Starbase.NeoSoft.COM (Tim Dugan)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: The price of Coke! / Re: brown sugar vs syrup
Date: 25 Mar 1996 11:18:36 -0600
Organization: NeoSoft, Inc. +1 713 968 5800
Lines: 24
Message-ID: <4j6khc$71o@Starbase.NeoSoft.COM>
References: <4icoh0$qn8@riscsm.scripps.edu> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz>
NNTP-Posting-Host: starbase.neosoft.com
Xref: newz.oit.unc.edu misc.consumers:120734 sci.bio.food-science:2213 alt.usage.english:88718 alt.tv.commercials:8643 alt.food.sugar-cereals:1499

In article <4imsit$lj3@airdmhor.gen.nz>,
Simon Hosie <gumboot@airdmhor.gen.nz> wrote:
>[...]
>  I think Coke's cheaper than milk in New Zealand (1.5 litres at about $1.20
>versus milk at about $2.50 for 2 litres) - that's hardly overpriced.

Damn it!  Coke (ie, any soft drink) is cheaper than just about any of the 
healthier alternatives...including water?   The fruit-juice-in-a-can
products cost almost twice as much and...guess what?  They are 
almost always laced with "high-fructose corn syrup!" $@&$%%!!!!

Sigh!
-t
-- 
             \  \ /\  V  /\ /  /|   my web page:
              \ /\  \/ \/  /\ / |
             -->-->-->+<--<--<--+   http://starbase.neosoft.com/~timd
              / \/  / | \  \/ \ |
             /  / \/  ^  \/ \  \|
             \ /  / \/|\/ \  \/
               -----    +----
                        |
                        |
                       }${


From neilg@hpqt0319.sqf.hp.com Wed Apr  3 22:06:32 EST 1996
Article: 2214 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!nntp.coast.net!col.hp.com!news.dtc.hp.com!lf.hp.com!apollo.hp.com!hpwin055.uksr!hpqmoea!neilg
From: neilg@hpqt0319.sqf.hp.com (Neil Gall)
Subject: Re: BSE: Slaughter of 11 million cows
Sender: news@hpqmoea.sqf.hp.com (SQF News Admin)
Message-ID: <Dotsrv.EnA@hpqmoea.sqf.hp.com>
Date: Mon, 25 Mar 1996 13:43:07 GMT
References: <NEWTNews.827538930.19056.robinson@robinson.avana.net>
Nntp-Posting-Host: hpqt0319.sqf.hp.com
Organization: Hewlett-Packard LTD, South Queensferry, Scotland
X-Newsreader: TIN [version 1.1 PL8.8]
Lines: 45

Lorri Robinson wrote:

> I saw on the news last night (3/21) that Mad Cow Disease has returned to the 
> UK,

It never went away; the government just ignored it and assured everyone
that nothing was wrong.  The number of BSE cases has been reducing since
the offal ban in 1989.

> Now the countries bordering the Channel are 
> refusing to purchase BK beef, and British consumers are passing on it as well, 

I think by today, all EU countries will have banned it.  MacDonald's UK have
stopped using it - they will import Dutch beef instead.  This is ironic,
especially for the French, who bought most of our offal stocks after is
was banned.  It is likely that BSE is equally (or more) common in France.

> as the disease is transmissible to humans and can be fatal.

The disease, AFAIK, is incurable and fatal.  There is no concrete evidence
that humans can catch the disease from infected beef, but the "most likely
cause" of the 10 new cases of CJD confirmed last week are from consumption
of infected beef.  As far as I can see, this conclusion was reached by
elminating other possible causes rather than by direct evidence.

> Now the UK 
> authorities are considering slaughtering all the beef herds in order to stop 
> the spread (real or perceived--I wasn't too clear on this from the newscast) 
> of the disease.

Obviously, given the attribution of the above cases, public confidence in
British beef products has been virtually wiped out.  I don't believe that
the slaughter of 11 million cattle is necessary, but that kind of knee-jerk
reaction may unfortunately be what is required to restore public confidence.

It should be possible to selectively slaughter cattle (or herds) by testing
for BSE.  A Newcastle microbiologist apparently developed a urine test for
cattle which detects BSE, but the government first reduced his budget then
sacked him and still use the old forensic test which can only be done once
the animal is dead.

--
| Neil Gall, Hewlett-Packard Ltd, Queensferry Telecoms | That's what it |
|   Operation, South Queensferry, Scotland  EH30 9TG   | will be like   |
|     +44 (0)131 331 7112  neilg@hpsqf.sqf.hp.com      | in the future  |


From orion.kandh@easynet.co.uk Wed Apr  3 22:06:33 EST 1996
Article: 2215 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!btnet!news.easynet.co.uk!orion
From: orion.kandh@easynet.co.uk (oblivion)
Newsgroups: sci.bio.food-science
Subject: Re: Food MicroModel (FMM) software
Date: Tue, 26 Mar 96 01:04:32 GMT
Organization: <org/company-name>
Lines: 25
Distribution: world
Message-ID: <4j6u4l$82m@lemon.easynet.co.uk>
References: <Pine.SUN.3.91.960321170154.1650A-100000@Ra.MsState.Edu>
NNTP-Posting-Host: orion.kandh.easynet.co.uk
X-Newsreader: News Xpress Version 1.0 Beta #2

Sergio C Feijoo <scf1@Ra.MsState.Edu> wrote:
>
>
>Does anyone know where I can find this FMM soft.
>here in the US ?  It was originally developed in
>the UK by Food MicroModel Ltd. (Leatherhead, UK).
>Any comments on the quality of the program is also
>very welcomed.
>
>Regards,
>Sergio Feijoo
>scf1@ra.msstate.edu


Dear Sergio,

FMM is available from Food MicroModelbase Ltd at Leatherhead Food RA, Leatherhead, England Tel: ++44 (0) 1372 376761, Fax: ++44 (0)1372 386228.

The software is fun, but very failsafe and the Model does not replicate actual growth rates etc in real foods since factors such as microbial competition, heat processing and food structure effects are not taken into account.

It is therefore not a quick fix to replace shelf life testing or to make food miocrbiologists redundant.  It is not intelligent.

You will find that several major international food companies will have the software and use it only for indicative purposes.  Some retailers have mistakenly taken the data produced by FMM as read, which is not wise.

A fun toy for about £500!


From robinson@avana.net Wed Apr  3 22:06:34 EST 1996
Article: 2216 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!newsfeed.internetmci.com!news.sprintlink.net!tiger.avana.net!root
From: Lorri Robinson <robinson@avana.net>
Newsgroups: sci.bio.microbiology,sci.bio.food-science,misc.jobs.resumes,misc.jobs.misc,bionet.microbiology,bionet.jobs.wanted,ba.jobs.resumes,atl.resumes,alt.medical.sales.jobs.resumes
Subject: RESUME: Great Microbiologist STILL Available
Date: Mon, 25 Mar 96 17:35:06 PDT
Organization: Avana Communications Corp.
Lines: 61
Message-ID: <NEWTNews.827804253.29437.robinson@robinson.avana.net>
NNTP-Posting-Host: atl99.avana.net
Mime-Version: 1.0
Content-Type: TEXT/PLAIN; charset=US-ASCII
X-Newsreader: NEWTNews & Chameleon -- TCP/IP for MS Windows from NetManage
Xref: newz.oit.unc.edu sci.bio.microbiology:3109 sci.bio.food-science:2216 misc.jobs.resumes:95555 misc.jobs.misc:64319 bionet.microbiology:5269 bionet.jobs.wanted:5022




LORRAINE H. ROBINSON
3022 Granite Drive
Conyers, GA  30207
(770) 483-4528
E-mail: robinson@avana.net

EDUCATION

   Bachelor of Science, Georgia State University, Atlanta, Georgia.
                                                                               
   
EXPERIENCE

   MICROBIOLOGIST / MICROBIOLOGY LAB MANAGER, Shuster South Division,
      H. V. Shuster, Inc. (A Hauser Company), Atlanta, Georgia  (1992 - 1996)

      Administrative:  maintain QC records; prepare purchase orders and order 
        supplies; train, supervise, and evaluate technical personnel; conduct 
        hiring interviews; write SOP's and test methods; maintain lab 
        notebooks according to GLP standards; write reports; discuss results 
        with clients; schedule and assign work; design, evaluate,
        validate and implement new methods.

      Technical:  conduct all microbiological analyses: unknown organism and 
       pathogen isolation and identification, plate counts, vitamin, food, 
       cosmetic, drug and disinfectant assays, complaint samples, and QC work; 
       maintain stock cultures; maintain USDA/FSIS laboratory recognition. 
       Order all supplies and maintain inventory; prepare and QC all media and 
       reagents.

      Sample Analyses:     Salmonella (USDA, FDA-BAM)
                           Listeria  (USDA, FDA-BAM)
                           Campylobacter (FDA-BAM gassing jar)
                           Aerobic, Anaerobic Plate Counts
                           CP Staph, confirm by latex agglutination
                           Yeast & Mold
                           USP Microbiological Screen
                           Use-Dilution Testing (AOAC 16th ed.)
         		   Tuberculocidal Testing (AOAC 16th ed.)	       
                           Staph Enterotoxin (ELISA)
                           USP Microbiological Vitamin Assays

   MICROBIOLOGIST / CHEMIST, Microbac, Atlanta, Georgia (1990-92)
      Conduct all microbiological analyses; maintain stock cultures; prepare, 
      QC, and dispense media; perform environmental chemistry, principally on 
      petroleum products.

   CHEMIST, Law & Company, Tucker, Georgia (1988-1990)
      Conduct nutritional analyses on food and feeds.
  
REFERENCES

   References are available upon request.                     

SALARY AND GEOGRAPHICAL REQUIREMENTS

   Minimum mid $20's--Greater Atlanta area only.   



From mgp@ihug.co.nz Wed Apr  3 22:06:34 EST 1996
Article: 2217 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!in2.uu.net!brighton.openmarket.com!decwrl!waikato!midland.co.nz!newsource.ihug.co.nz!usenet
From: mgp@ihug.co.nz (Mike Parker)
Newsgroups: sci.bio.food-science
Subject: Does anybody know anything about Salsaline
Date: 25 Mar 1996 10:37:37 GMT
Organization: Your Organization
Lines: 9
Message-ID: <4j5t1h$gmu@newsource.ihug.co.nz>
NNTP-Posting-Host: mgp.ihug.co.nz
Mime-Version: 1.0
Content-Type: Text/Plain; charset=US-ASCII
X-Newsreader: WinVN 0.99.6

I am trying to find out about a food preserving product called 
"Salsaline". It was around about 80 years ago as it appeared as 
advertising on the back of old stamps. Does anybody know. Please Email 
me if you do.

Thanks

Mike



From foodwerks@aol.com Wed Apr  3 22:06:35 EST 1996
Article: 2218 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!udel!news.mathworks.com!newsfeed.internetmci.com!in2.uu.net!newstf01.news.aol.com!newsbf02.news.aol.com!not-for-mail
From: foodwerks@aol.com (Foodwerks)
Newsgroups: sci.bio.food-science
Subject: Re: Informations about HERBALIFE
Date: 25 Mar 1996 19:40:12 -0500
Organization: America Online, Inc. (1-800-827-6364)
Lines: 10
Sender: root@newsbf02.news.aol.com
Message-ID: <4j7edc$q85@newsbf02.news.aol.com>
References: <4ipfq3$e4g@serra.unipi.it>
Reply-To: foodwerks@aol.com (Foodwerks)
NNTP-Posting-Host: newsbf02.mail.aol.com

I don't have the address, but the phone number is 310 216-9661.  

____________________________________________________
Mary C. Mulry
FoodWise, Inc.
P.O. Box 89
Hygiene, CO 80533

Consulting to the natural and organic foods and dietary supplements
industry on technical issues


From rsalehi@tracy.umd.edu Wed Apr  3 22:06:36 EST 1996
Article: 2219 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!elroy.jpl.nasa.gov!decwrl!purdue!haven.umd.edu!hecate.umd.edu!not-for-mail
From: rsalehi@tracy.umd.edu (Roya)
Newsgroups: sci.bio.food-science
Subject: How to measure the amount of Fructose in Banana?
Date: 25 Mar 1996 19:06:19 -0500
Organization: University of Maryland, College Park
Lines: 8
Message-ID: <4j7cdr$kd9@tracy.umd.edu>
NNTP-Posting-Host: tracy.umd.edu



I want to find out how to measure the amount of fructose in bananas.  
Will Benedict solution work?  I need this info ASAP.  Thanks

Roya Salehi
rsalehi@umd5.umd.edu
please email the answer to me.


From chenyang@mashie.ece.jhu.edu Wed Apr  3 22:06:36 EST 1996
Article: 2220 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!goliath.montclair.edu!newsserver.jvnc.net!raffles.technet.sg!ntuix.ntu.ac.sg!news.mathworks.com!zombie.ncsc.mil!paladin.american.edu!news.jhu.edu!news
From: Chenyang Xu <chenyang@mashie.ece.jhu.edu>
Newsgroups: sci.bio.ecology,sci.bio.misc,sci.bio.food-science
Subject: Seeking for Sponsors
Date: Sun, 24 Mar 1996 19:07:53 -0500
Organization: ECE Department, The Johns Hopkins University
Lines: 45
Message-ID: <3155E3D9.2781@mashie.ece.jhu.edu>
NNTP-Posting-Host: 128.220.14.190
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (X11; I; IRIX 5.3 IP22)
Xref: newz.oit.unc.edu sci.bio.ecology:18873 sci.bio.misc:2682 sci.bio.food-science:2220

Seeking for Sponsors

Professor Chen Laitong at the Beijing University and Professor 
Xu Dechang at the Ningxia Agriculture Institute coauthored a 
new book "Methods in Biotechnics" which is intended to be used 
as a textbook for senior students attending Chinese colleges 
and universities learning the theory and experimental method 
of biotechniques. The book covers a variety of topics such as 
the isolation and preparation of proteins and amino acids, 
extraction of nucleic acids from different organisms and the 
production of fatty acids and oligosacharrides. It also includes 
the manufacture techniques of fruit drinks and the storage common 
bio-products. The biggest strength of this book is that it has 
integrated the most up-to-date theory, techniques with the many 
years experience of the authors. It also could serve as a reference 
for people who are experienced in this field. This book will be 
published by Beijing University Press and distributed nationwide 
once the fund for printing is raised.

Professor Chen and Professor Xu are looking for companies or
individuals to sponsor the publishing of this book. If any company
or individual is interested in funding the book, please reply to
the authors via chenyang@jhu.edu to get further information.

The authors will acknowledge the sponsors in the book and include
additional information provided by the sponsors. Moreover,
the authors will mail the sponsor free copies of the book
once it is published. The amount of sponsored fund may range
>from  $100 to $2000.


-- 
Chenyang

                              \\|//
                              (o o)
 --------------------------ooO-(_)-Ooo----------------------------------
   (o) 410-516-6819             |   Fax:410-516-5566
   chenyang@jhu.edu             |   http://iacl.ece.jhu.edu/~chenyang      
         _________________________________________________________
        /          Image Analysis and Communication Lab          /
       /   Department of the  Electric and Computer Engineering /
      /         The Johns Hopkins University                   /  
     /             Baltimore, MD 21218                        /
 =======================================================================


From dblake@phy.ucsf.edu Wed Apr  3 22:06:37 EST 1996
Article: 2221 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsxfer2.itd.umich.edu!agate!cgl!itssrv1.ucsf.edu!usenet
From: Dave Blake <dblake@phy.ucsf.edu>
Newsgroups: misc.health.alternative,soc.women,sci.med.nutrition,sci.bio.food-science,rec.food.veg,misc.fitness.misc,sci.med.pharmacy,alt.folklore.herbs
Subject: Re: This product eradicates the coumadin level in the bloodstream!
Date: Mon, 25 Mar 1996 18:33:35 -0800
Organization: Keck Center for Intergrative Neuroscience
Lines: 48
Message-ID: <3157577F.167E@phy.ucsf.edu>
References: <4j26t1$8dk@dfw-ixnews2.ix.netcom.com>
NNTP-Posting-Host: schumann.ucsf.edu
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.01 (X11; I; OSF1 V3.2 alpha)
CC: success@ix.netcom.com
Xref: newz.oit.unc.edu misc.health.alternative:67161 soc.women:176831 sci.med.nutrition:43106 sci.bio.food-science:2221 rec.food.veg:71651 misc.fitness.misc:8721 sci.med.pharmacy:25485 alt.folklore.herbs:26247

CMN wrote:
> 
>                            Revenol
> 
> One of the World's Most Powerful Antioxidants Revenol 60 + OPC's
> is one of the most powerful antioxidants in the world and a
> biological powerhouse for destroying free radicals - up to 150
[snip]
> Use: New higher potency 60mg formulation with Curcuminoids
> requires only two tablets twice per day to start then one tablet
> twice daily to maintain.
[snip]

The above posting was a blatant advertisement. Please do not
post your ads here and think that you are within the charter.
A brief message with the pointer to your web page would
more than suffice. I read sci.med.nutrition.

I also noticed some netiquette in your cross-posting.

1) misc.* groups are specifically created for topics not
within the other hierarchies. Thus if an article is
appropriate for a misc.* group, it is BY DEFINITION NOT
APPROPRIATE for a group in any other hierarchy.

2) You cross-posted an article merely to get more people to read
it. Newsgroups are for discussion. It is rude and inappropriate to
post to a group that you do not read. It is also poor netiquette
to cross-post an article without setting the Followups-to line
to one group. That way discussion can take place within one
group, the way that Usenet was designed.

3) For more info on netiquette, read the postings in 
news.announce.newusers. It has all the guidelines for
proper netiquette. It should be read by EVERYONE before
they decide to use the Internet for their personal gain.

Please cease posting your ads in sci.med.nutrition. If you really
want to, post a pointer to your web page every 6 months or so.
Continuing poor netiquette will lead to trouble. This is not a
threat. In all likelihood trouble would occur with or
without me.


-- 
Dave Blake  
dblake@phy.ucsf.edu
http://www.keck.ucsf.edu/~dblake


From boomwrt@primenet.com Wed Apr  3 22:06:38 EST 1996
Article: 2222 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!sgigate.sgi.com!nntp.coast.net!zombie.ncsc.mil!news.mathworks.com!newsfeed.internetmci.com!in2.uu.net!nntp.news.primenet.com!news.primenet.com!news.primenet.com!not-for-mail
From: Joe Myers <boomwrt@primenet.com>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 25 Mar 1996 21:16:01 -0700
Organization: Primenet
Lines: 10
Sender: root@primenet.com
Message-ID: <4j7r21$esj@nnrp1.news.primenet.com>
References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu> <4in0ip$1t3@nnrp1.news.primenet.com> <3156ACB1.77FE@eurocontrol.fr>
X-Posted-By: ip201.mci.primenet.com
X-Mailer: Mozilla 1.22 (Windows; I; 16bit)
MIME-Version: 1.0
Content-Transfer-Encoding: 7bit
Content-Type: text/plain; charset=us-ascii
Xref: newz.oit.unc.edu misc.consumers:120807 sci.bio.food-science:2222 alt.usage.english:88771 alt.tv.commercials:8649 alt.food.sugar-cereals:1500

Peter Hullah <Peter.Hullah@eurocontrol.fr> wrote:

>PLEASE DON'T CONTINUE THIS WITH THREE MONTHS' CATALOGUING ALL THE
>DIFFERENCES. 

So why aren't half the elevators ("lifts," for you Brits) in the world 
called "lowerers?"

Joe "Going Down?" Myers



From Peter.Hullah@eurocontrol.fr Wed Apr  3 22:06:40 EST 1996
Article: 2223 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!EU.net!news2.EUnet.fr!eurocontrol.fr!ramses.eurocontrol.fr!usenet
From: Peter Hullah <Peter.Hullah@eurocontrol.fr>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: Tue, 26 Mar 1996 10:44:38 +0100
Organization: EUROCONTROL European Organisation for the Safety of Air Navigation
Lines: 14
Message-ID: <3157BC86.2E17@eurocontrol.fr>
References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com><4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz> <4iu2nn$mim@darwin.nbnet.nb.ca>
NNTP-Posting-Host: mozart.eurocontrol.fr
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (X11; I; HP-UX A.09.05 9000/735)
Xref: newz.oit.unc.edu misc.consumers:120826 sci.bio.food-science:2223 alt.usage.english:88780 alt.tv.commercials:8651 alt.food.sugar-cereals:1501

Tom C. wrote:
> 
> why gas isn't even a $\gal in some places.....no don't drink the gas
> even though it is cheaper.

And don't shout about it either - I pay $1.25 equivalent per litre!!

-- 

Peter H.C. Hullah                     Technical Services
e-mail: Peter.Hullah@eurocontrol.fr   EUROCONTROL Experimental Centre
Phone:  +33 1 69 88 75 49             BP 15, Rue des Bordes,
Fax:    +33 1 60 85 15 04             91222 BRETIGNY SUR ORGE CEDEX
                                      France


From janczek@aol.com Wed Apr  3 22:06:41 EST 1996
Article: 2224 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!in2.uu.net!newstf01.news.aol.com!newsbf02.news.aol.com!not-for-mail
From: janczek@aol.com (JanCzek)
Newsgroups: sci.bio.food-science
Subject: Re: Additions and Changes to the FAQ, and New User Info
Date: 26 Mar 1996 09:48:12 -0500
Organization: America Online, Inc. (1-800-827-6364)
Lines: 19
Sender: root@newsbf02.news.aol.com
Message-ID: <4j903c$anj@newsbf02.news.aol.com>
References: <sci/food-science-faq/diff_826959501@rtfm.mit.edu>
Reply-To: janczek@aol.com (JanCzek)
NNTP-Posting-Host: newsbf02.mail.aol.com

FOOD RESPIROMETR
We at Columbus Instruments developed very sensitive O2/CO2/CH4/H2S
Respirometer which can measure oxidation and bacterial respiration. It has
sensitivity 0.2microliterO2/hour and can test food samples, liquid or
solid,  of diffrent sizes. 1 to 80 samples can be monitored on 24h basis.
Respirometer provides periodic printouts and graphs of oxygen consumtion,
CO2 production etc.  for each sample in real time. It also can be used for
biodegradation studies, respiration of soil, photodegradation of polymers,
respiration of plants and algae.
It was used to study molds, coffee oxidation ( at Nestle), powdered milk (
photooxidation), respiration of cucumbers and seeds.The principle of
operation is in sampling headspace gas by single set of gas sensors which
are multiplexed to each chamber by valves.
If you need more information or have questions concerning applications
please contact:
Jan Czekajewski Ph.D.
Columbus Instruments , Columbus,Ohio USA
Internet: 75144.2413@compuserve.com
Fax: (614)276-0529 USA


From steve@custanc.demon.co.uk Wed Apr  3 22:06:41 EST 1996
Article: 2225 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!custanc.demon.co.uk!steve
From: Steve Custance <steve@custanc.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: BSE: Slaughter of 11 million cows
Date: Sun, 24 Mar 1996 13:26:36 +0000
Organization: Lanky seadog
Lines: 35
Distribution: world
Message-ID: <AyewDBAM2UVxEwXP@custanc.demon.co.uk>
References: <R.Shepherd.140.002A232F@irl.cri.nz>
NNTP-Posting-Host: custanc.demon.co.uk
X-NNTP-Posting-Host: custanc.demon.co.uk
MIME-Version: 1.0
X-Newsreader: Turnpike Version 1.11 <og8sfU6w0nj3G0Ja81yrFWL8SZ>

In article <R.Shepherd.140.002A232F@irl.cri.nz>, Rachel Shepherd
<R.Shepherd@irl.cri.nz> writes
>What is this I hear about a proposal to slaughter all the cows in the UK?
>
A statement has been issued proposing the slaughter of all cows born
before 1989 when feeding cattle other ruminant waste was banned. It now
seems that most of the world has banned British beef. The consequences
are grave for the industry. The origins of the epidemic lie in the
changes in the process used to manufacture cattle feed, made in response
to the oil crisis of the early 70s. Apparently in order to reduce the
use of solvents in the rendering process, which required a lot of energy
to drive them off and because tallow prices declined, the process of
high temperature extraction was replaced with a low temperature system.
The result was bonemeal and meat with a much higher fat content than
before produced at lower temperatures. These factors allowed scrapie
>from  sheep carcasses to pass through.

One question which doesn't seem to have been answered by the media here
is if Britain is alone in this practice or are we merely highlighting a
worldwide problem at the risk of shooting ourselves in the foot? Any
views out there?

Believe me if our good old government issues a statement like this the
there is a REAL problem. They are very clever at masking the truth.

Interesting statement from Macdonalds is that it is withdrawing
hamburgers from sale in all there UK outlets until alternative foreign
sourcing of beef can be found. Very clever marketing ploy and I doubt if
they will lose all that much financially as people flock to their
restaurants regardless of whats on.

We as a family are now very reluctant to eat beef. 
-- 
Steve Custance


From portnoya@schuller.com Wed Apr  3 22:06:44 EST 1996
Article: 2226 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsjunkie.ans.net!newsfeeds.ans.net!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: measurement of size of rice... - reply
Date: 26 Mar 1996 19:22:06 GMT
Organization: Schuller International
Lines: 8
Message-ID: <4j9g4u$fcl@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; U; 16bit)
To: LesCov@savtech.demon.co.uk

Dear Mr. Coveney,

We would be able to measure the size of rice grains using our fully automated image 
aquisition/image analysis system. Please contact me at USA - 303-695-6577.

Sincerely,
Anatoly Portnoy



From ames@postoffice.ptd.net Wed Apr  3 22:06:45 EST 1996
Article: 2227 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!howland.reston.ans.net!newsjunkie.ans.net!newsfeeds.ans.net!news.ptd.net!news
From: ames@postoffice.ptd.net (Joseph A. Ames Sr.)
Newsgroups: sci.bio.food-science
Subject: Missing food allergy sites.
Date: 25 Mar 1996 22:16:03 GMT
Organization: Ames Co.
Lines: 17
Message-ID: <4j75v3$5qt@ns2.ptd.net>
NNTP-Posting-Host: cs3-7.leh.ptd.net
Mime-Version: 1.0
Content-Type: Text/Plain; charset=ISO-8859-1
X-Newsreader: WinVN 0.99.5

Here are a few sites that have to do with allergies, My apologies for 
the missing info`, and any inconvenience..

http://www.foodallergy.org/

http://www.hooked.net/users/sadams/

And getting on this mailing list should help too. -
LISTSERV@SJUVM.STJOHNS.EDU
To join, send a message to the listserv with the following in the body: 
SUB CELIAC your name.
The FAQ can be obtained by putting GET CELIAC FAQ in the body of a 
message to the list server.


Joe Ames



From tpicardo@cix.compulink.co.uk Wed Apr  3 22:06:46 EST 1996
Article: 2228 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!newsfeed.internetmci.com!btnet!news.compulink.co.uk!cix.compulink.co.uk!usenet
From: tpicardo@cix.compulink.co.uk ("Tommasso Picardo")
Subject: something to chew on
Message-ID: <DowKsp.L6C@cix.compulink.co.uk>
Organization: Compulink Information eXchange
Date: Wed, 27 Mar 1996 01:43:36 GMT
X-News-Software: Ameol
Lines: 141


something to chew on, consider this as a "THOUGHT EXPERIMENT";  The BSE 
infection would have started as soon as the rendering plants changed 
their practices of treating animal feed with solvents being either sheep 
or cattle. Note Figure 7. page 18. (Bonvine Spongiform Encephalopathy in 
Great Britain, A Progress Report November 1995),obtained from MAFF, shows 
that the first cases confirmed was between 1986 and 1987.  However 
Scientist and MAFF have said that the incubation period is 5 years and 
longer, so!  Well the first cow infected minus 5 from 1986.  Sorry, maths 
is not my strong point however I will have a go, I think the infection 
started back in 1980's onward.  Therefore for approximately ten years the 
population has been eating infected beef.  Remember the government harks 
on about the banning of feeding ruminant feed to the cattle at about 1989 
but, when did the actually ban take affect?  Hark I hear the cries but 
there is not evidence that the BSE agent can jump species.  Consider that 
it is OK to accept the infection of scrapie to cattle by oral route, 
remember this is the line the British government has taken but, humans 
cannot get it by eating infected meat by the oral route.  (Professor 
Lacey's book DEAD-END HOST  1995), 'Scrapie does not occur in Australia 
or New Zealand but CJD does and yet UK Ministry of Agriculture says 
scrapie causes BSE but BSE does not cause CJD.'  There is no evidence 
that a Spongiform Encephalopathy of infection can be passed throughout 
different species but up to date the list of species that have got the 
infection are Cattle, sheep, mink, goats, mice, cats, antelope, ostrich 
and lastly humans been infected with one form or another.  Note up to now 
dogs have not appeared in this category.  Where did scrapie come from, 
good question, we now it has been about for at least 200 years.  Up to 
date no one has been infected by scrapie so why should BSE be infectious, 
microbiologist will quickly point out that what is harmless to one 
species is dangerous to another.  So what, since 1990 the ban has been in 
place and therefore no more problems, that's what you think?  When cows 
have been diagnosed as have BSE the calve has still been born etc.  
Question does the prion agent pass through the umbilical cord?  Well to 
get into the brain through the oral route it must move in the blood and 
that is how it presumably gets into the calf.  
Of at a slight tangent here, Kuru:  (The Lancet, November 24, 1990, 
Volume 336, page 1301).   'Kuru is an Encephalopathy that affected a 
tribe in the highlands of New Guinea where it is said that cannibalism 
was practised until 1957.'  'That women were predominantly affected was 
attributed to the reported custom that they ate the brains and other 
offal while the men ate the muscle.'  '(Taylor, refer to Lancet page 
1303), has interpreted these reports more cautiously and calls attention 
to the possibility that kuru may not have been transmitted by the oral 
route.'  'There is also a possibility that kuru and CJD are the same 
disease and that kuru was introduced into the tribe when a CJD-infected 
person was the subject of the mourning ritual.'  The juicy bits, the 
women of the tribe would wait till someone died and then make a brain 
based stew, yum yum.  Note, in the reference the word "cautiously", you 
bet, the problem was that some children of this tribe died at early ages 
with symptoms similar to CJD/kuru.  Consequently I am of the opinion that 
Encephalopathy can be passed from mother to child.  Further evidence is,  
(Professor Lacey's DEAD-END HOST  1995)  'Work in Japan has shown direct 
evidence of infectivity associated with pregnancy.'  'This was published 
by Tamai and colleagues in the prestigious American journal, the New 
England Journal of Medicine.'  'In this study, a 39 year old first showed 
symptoms of CJD when pregnant.'  'When she was 30 weeks pregnant (at this 
age the baby should survive premature birth), an apparently healthy baby 
was delivered by Caesarean section.'  'The authors found, using mice, 
that infectivity was present in the placenta, in colostrum (the clearish 
breast fluid before the milk flow) and in cells within the umbilical 
cord.'  
Back to cows, why does not more cattle show symptoms, well the most 
frequent age of death of cows from BSE is between 4-5 year but beef 
"male" animals are slaughter at about three years of age so the infection 
would not show, but the animal will still be a source of the prions 
infection!  The female cow is slaughter at about 6-7 when she has shirred 
a number of calves and the milk product is falling off.  Consequently the 
female might show the infection and she has certainly passed it onto her 
calves.  I have heard of a good idea, lets slaughter the entire beef 
cattle herds in Britain!  Well not a good idea it does not solve the 
problem.  (Professor Lacey's DEAD-END HOST  1995),  another tangent, 'in 
Iceland the sheep population had scrapie so they slaughtered the lot in 
the 1950's.'  'Sheep not infected with scrapie was imported to the 
island.'  'Within a few years the sheep were infected with scrapie again, 
the agent must have been in the grazing land.'  Therefore if the beef 
herds were killed and fresh herds imported how long before the herds were 
infected again.  (Professor Lacey's DEAD-END HOST  1995)  'June 17 1991 
The Ministry of Agriculture, Fisheries and Food is to ban the use of 
protein material derived from specified offal as a fertiliser.'  So from 
the 80's infected blood and guts had been used as fertilisers and could 
there be fields that are infected.  There is not that much grazing land 
in the UK and surly if fresh herds were imported then once they start 
grazing the BSE cycle starts again.
Who checks the beef we eat anyway?  The Meat Hygiene Services are the 
people who have responsibility in checking the beef carcasses for removal 
of SBOs.  A quote from a letter sent to the inspectors, signed "Johnston 
McNeill, Chief Executive, dated 8 November 1995, 'Officers of the State 
Veterinary Service carry out audit inspections of beef plants to monitor 
compliance with the SBO Order.'  'Failure to comply with the requirements 
of the Order have been identified in a number of plants on a number of 
occasions.'  Now if I am not very much mistaken the Meat Hygiene Services 
employ lots of sub-contractors part-time.  Hence there is no direct 
control with their workforce and threats with dismissal for not following 
the letter of the law are pointless, they might not be working for the 
agency from one week to the next.  Further problems are the actual 
workforce in the slaughter house who scream if a carcass is sent back 
around just because a little bit of spine is left on the carcass.  Then 
there is the managers of the plants to contend with, complaining that you 
are holding up production and writing to your manager.  Need I go on any 
more, consequently the amount of SBO that is getting through "I am 
saying, is a lot".  How can it be expected any other way when the meat 
plants have orders, schedules and profits to be made or had profits to be 
made!
What is the answer, my opinion only; import scrapie free sheep as a 
start.  There are varieties that do not get the infection.  Next, 
government inspection of slaughter houses, no subcontractors, only people 
who have to answer to judge, jury and Queen.  Only meat from young cattle 
to be used i.e. no British beef offal and bones used in food production.  
Research into why dogs and scrapie free sheep do not get the infection.  
Possibly genetically engineered cattle that can not get the infection. 
And us, I mean humans, well pregnant women and children steered away from 
eating British beef.  Remember it is considered the more you eat the more 
chance of getting the infection.  Why the higher the dosage is not for me 
to theorise.  Personally, I think we have dug ourselves a very deep hole 
and it does not matter how much s**** we throw in it will not fill up.  
Back to reality my British beef sirloin steak rare is ready but the 
children are having fishfingers.  (Dead-End Host, I assume means that the 
infection cannot move from that point onwards.)  Quote of the week; 
(Financial Times Thursday March 21 1996, Editors view), 'Furthermore, the 
proportion of the population affected by the new form of CJD is just 
0.00002 per cent, fewer than perish on the roads each day.'  If we add 
all those little percentages that are quoted by Minster's etc. I bet we 
would get a big number of people who die every day.  Food for though how 
many years did it take to prove that smoking kills? 
PLEASE NOTE:  THE STORY PRESENTED IS AN UNQUALIFIED INPUT TO THE BSE 
PROBLEM AND GRAMMAR/SPELLING NOT INCLUDED PLEASE FEEL FREE TO POINT OUT 
ERRORS TO MY THOUGHT EXPERIMENT!







   _______   _______
  (__   __) (__   __)
     | |OM     | |OM
     |_|       |_|

tpicardo@cix.compulink.co.uk



From rabuzzi@patch.tandem.com Wed Apr  3 22:06:47 EST 1996
Article: 2229 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!in2.uu.net!tandem!rabuzzi
From: rabuzzi@patch.tandem.com (Matthew Rabuzzi)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 26 Mar 1996 23:54:55 GMT
Organization: Tandem Computers Inc., Cupertino CA
Lines: 15
Message-ID: <4ja04f$ple@gazette.loc3.tandem.com>
References: <4icoh0$qn8@riscsm.scripps.edu> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu> <4ind2u$7g7@panix2.panix.com> <4iu1mv$9gs$1@melbourne.DIALix.oz.au>
NNTP-Posting-Host: arizona.patch.tandem.com
Originator: rabuzzi@arizona
Xref: newz.oit.unc.edu misc.consumers:120931 sci.bio.food-science:2229 alt.usage.english:88884 alt.tv.commercials:8665 alt.food.sugar-cereals:1502


Bernard Morey <bmorey@melbourne.DIALix.oz.au> writes:
: Dwight Ritums <DRitums@uh.edu> writes:
: > Is there some place ... where 'paraffin' is a synonym for 'kerosene'?
:
: I have a bottle of Faulding 'Liquid Paraffin BP' in the medicine cabinet.
: Its usual use is for those difficult times when All-Bran just isn't good
: enough...

But is it cheaper than milk? than Coke?  We want to know 
just how costive-active it is!

.........................................................
Me, Micelle, I: ebullient personality, into lather
Matthew Rabuzzi


From arothman@mail.calypso.com Wed Apr  3 22:06:47 EST 1996
Article: 2230 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!news.mathworks.com!uunet!in2.uu.net!news.htp.net!usenet
From: Alan Rothman <arothman@mail.calypso.com>
Newsgroups: sci.bio.food-science
Subject: Feedback From Group
Date: 25 Mar 1996 18:54:36 GMT
Organization: HTP Net, Inc. 516-757-2599
Lines: 9
Message-ID: <4j6q5e$s3h@news.htp.net>
NNTP-Posting-Host: 3tsp2.calypso.com
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.1N (Windows; I; 16bit)

This is my first time to this group and I would appreciate receiving more 
information about the nature of the postings. Additionally, I would like 
to know if this group had any information on a company called Cell Tech 
that has a product known as Super Blue Green Algae.

Best regards,

Alan 



From merete.askim@inf.hist.no Wed Apr  3 22:06:48 EST 1996
Article: 2231 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.jsums.edu!news2.cais.net!news.cais.net!nntp.uio.no!hermod.uio.no!nntp-oslo.UNINETT.no!nntp-trd.UNINETT.no!usenet
From: Merete Askim <merete.askim@inf.hist.no>
Newsgroups: sci.bio.food-science
Subject: Impurity in citric acid ?
Date: 27 Mar 1996 12:44:36 GMT
Organization: UNINETT news service
Lines: 7
Message-ID: <4jbd7k$iil@doffen.uninett.no>
NNTP-Posting-Host: pc52.inf.hist.no
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; I; 16bit)

I have documentation indicating the reason for allergic reactions to 
citric acid / ascorbic acid: impurities.

Can it be confirmed or is it all wrong ?

Merete Askim, Nutritionist and food chemist



From rrg@aber.ac.uk Wed Apr  3 22:06:49 EST 1996
Article: 2232 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!news1.erols.com!news2.cais.net!news.cais.net!peer.news.xara.net!xara.net!SoNet!rmplc!yama.mcc.ac.uk!news.salford.ac.uk!aber!pcfcfg.dbs.aber.ac.uk!rrg
From: rrg@aber.ac.uk (Roy Goodacre)
Newsgroups: sci.bio.food-science
Subject: Slaughter of 11 million cows
Date: Wed, 27 Mar 1996 08:28:42 UNDEFINED
Organization: University of Wales, Aberystwyth
Lines: 90
Message-ID: <rrg.130.22D3D180@aber.ac.uk>
References: <R.Shepherd.140.002A232F@irl.cri.nz> <31551d17.13719496@news.easynet.co.uk>
NNTP-Posting-Host: pcfcfg.dbs.aber.ac.uk
X-Disclaimer: Warning - Sender not verified
X-Newsreader: Trumpet for Windows [Version 1.0 Rev B final beta #4]

In article <4j9fo3$1ka@research-01.ski.mskcc.org> sjeffrey@ski.mskcc.org (Sue Jeffrey) writes:

||Finally, there is no direct scientific evidence of a connection
||between BSE and CJD or that BSE can be transmitted to humans. 
||The present situation has arisen because  of the ten anomalous CJD
||cases. SEAC cannot think of any other explanation, and, in the absence
||of scientific evidence,  has conjectured that it is likely to have
||been connected with consumption before 1989 of brain or
||spinal cord of BSE-infected cows. 

|>There are now 12 cases in under 42 year olds and I belive that 
|>statistics show this to be very much higher than the random noise.

|Well, I think that if meat - muscle, bone or blood were infective, the
|incidence coming to light would be vastly greater that 12 or so cases.
|Ultimately time will tell, but we aren't talking about a vast epidemic
|just yet. It is perhaps more likely that these cases are due to
|another, as of yet unexplained cause. 

You are correct in your assumption that 'time will tell'.  However the 
incubation is long 10-30 years (and as yet not truely specified), the fact 
that under 42 year olds have contract CJD is very significant; especially 
since it has been seen in teenagers for the *first time* in the UK.  Moreover, 
the neurologists have also said that this is a new type of CJD, ie different 
>from  the one that has been seen in the 50+.

I hope I'm wrong - but we could be seeing the tip of the iceberg.  Given the 
rather lenghty incubation period and if we speculate that it has arisen from 
Infected beef it is likely that these unfortunates contracted the disease in 
the early 1980s before the disease was acknowledged by MAFF in 1985.  Since 
the disease is much more prevelant in cattle and now at 161,663 (figures at 
end of this for clarity, this is of course the recorded figures which doesn't 
include pre-clinical cattle which have entered the food chain).

It wasn't until 1988 when the most infective parts were banned by MAFF from 
our food chain (although I doubt this was 100% effective given the unscupulous 
nature of the market).  Therefore a great many more infective cattle have been 
consumed between early 1980s and now - thats approx 15 years and the number of 
infected cows has increasing exponentially; it may be that this is now going 
to be shifted to the human population unless a cure can be found.

Incidently, you will see at the end that Northern Ireland has an incidence 
of 1,680.  This is quite significant because they also acknowledged BSE in 
1985.  However, there numbers have not gone exponential as have Great 
Britians because unlike MAFF when the Irish find one infected cow in a herd 
the whole herd is destroyed.  It must surely be time for culling to start.  

I did hear that the UK government were thinking of doing a U turn (how 
unusual!) and introduce selective culling.  However, rather than this being 
because of the scientists say-so it is because the farmers have asked for it 
so that some confidence in the UK beef market can be restored.

Roy

Dr Roy Goodacre
E-mail: rrg@aber.ac.uk      http://gepasi.dbs.aber.ac.uk/roy/rgcv.htm           
Voice : +44 (0)1970 621947                    Fax: +44 (0)1970 622354                   
Snail : Inst Biol Sci, Univ Wales, Aberystwyth, Dyfed SY23 3DA, WALES


Yesterdays Telegraph states
   Since BSE was identified the United Kingdom has logged 422 times more
   cases than the rest of the world put together:
   

United Kingdom             161,663
of which:
        Great Britain      158,882
        Northern Ireland     1,680
        Guernsey               575
        Isle of Man            405
        Jersey                 119
        Alderney                 2

Rest of world                  384
of which:

        Switzerland            205
        Irish Republic         124
        Portugal                31
        France                  13
        Germany                  4
        Italy                    2
        Oman                     2
        Canada                   1
        Denmark                  1
        Falklands                1





From nakedoat@plaza.snu.ac.kr Wed Apr  3 22:06:49 EST 1996
Article: 2233 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!in2.uu.net!xpat.com!news.postech.ac.kr!usenet.kornet.nm.kr!snunews.snu.ac.kr!usenet
From: nakedoat@plaza.snu.ac.kr (bgp)
Newsgroups: sci.bio.food-science
Subject: natural product
Date: Wed, 27 Mar 1996 09:28:57 GMT
Organization: NPRI
Lines: 1
Message-ID: <31590a15.15082253@147.46.10.27>
NNTP-Posting-Host: 147.46.162.235
X-Newsreader: Forte Agent .99d/32.168

natural product is interesting part of food materal 


From c-hewes@ux1.cso.uiuc.edu Wed Apr  3 22:06:50 EST 1996
Article: 2234 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!vixen.cso.uiuc.edu!painter.hrfs.uiuc.edu!user
From: c-hewes@ux1.cso.uiuc.edu (chris hewes)
Newsgroups: sci.med.nutrition,sci.bio.food-science
Subject: nutrition analysis web site
Date: Wed, 27 Mar 1996 12:49:56 -0600
Organization: uiuc
Lines: 15
Message-ID: <c-hewes-2703961249560001@painter.hrfs.uiuc.edu>
NNTP-Posting-Host: painter.hrfs.uiuc.edu
Xref: newz.oit.unc.edu sci.med.nutrition:43212 sci.bio.food-science:2234

NEW nutrition analysis program - fully functional, web based, FREE.

We in the College of Agriculture, Consumer, and Enviromental Sciences at
the University of Illinois have just completed a new nutrition analysis
program available via the web.  It is capable of analyzing just about any
food or combination of foods (utilizing the USDA Handbook #8) and reporting
about the amount of 21 important nutrients. And it is totally FREE!

Nutrition Analysis Tool
http://www.ag.uiuc.edu/~food-lab/nat/

tell your friends 

chris hewes
c-hewes@uiuc.edu


From neilg@hpqt0319.sqf.hp.com Wed Apr  3 22:06:51 EST 1996
Article: 2235 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!swrinde!newsfeed.internetmci.com!sgigate.sgi.com!nntp.coast.net!col.hp.com!news.dtc.hp.com!lf.hp.com!apollo.hp.com!hpwin055.uksr!hpqmoea!neilg
From: neilg@hpqt0319.sqf.hp.com (Neil Gall)
Subject: Re: BSE: Slaughter of 11 million cows
Sender: news@hpqmoea.sqf.hp.com (SQF News Admin)
Message-ID: <DovuJ8.HHM@hpqmoea.sqf.hp.com>
Date: Tue, 26 Mar 1996 16:16:20 GMT
References: <Dotsrv.EnA@hpqmoea.sqf.hp.com>
Nntp-Posting-Host: hpqt0319.sqf.hp.com
Organization: Hewlett-Packard LTD, South Queensferry, Scotland
X-Newsreader: TIN [version 1.1 PL8.8]
Lines: 16

Yesterday I wrote:
>  A Newcastle microbiologist apparently developed a urine test for
> cattle which detects BSE

This was in reference to Harash Narang.  He did develop the test,
which MAFF confirmed worked, but it was not a urine test.  I don't
know what the details of the test were, although it apparently
gives "same-day" results.

Sorry for the mistake - don't know why I thought that; perhaps I've
got something wrong with my brain.... ;-)

--
| Neil Gall, Hewlett-Packard Ltd, Queensferry Telecoms | That's what it |
|   Operation, South Queensferry, Scotland  EH30 9TG   | will be like   |
|     +44 (0)131 331 7112  neilg@hpsqf.sqf.hp.com      | in the future  |


From jbh5@postoffice.mail.cornell.edu Wed Apr  3 22:06:52 EST 1996
Article: 2236 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!csn!news-1.csn.net!ub!newsstand.cit.cornell.edu!usenet
From: "Jean B. Hunter" <jbh5@postoffice.mail.cornell.edu>
Newsgroups: sci.bio.food-science
Subject: Re: Additions and Changes to the FAQ, and New User Info
Date: 26 Mar 1996 21:37:44 GMT
Organization: Cornell University
Lines: 3
Sender: jbh5@cornell.edu (Verified)
Message-ID: <4j9o38$gt3@newsstand.cit.cornell.edu>
References: <sci/food-science-faq/diff_826959501@rtfm.mit.edu> <4j903c$anj@newsbf02.news.aol.com>
NNTP-Posting-Host: 128
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.12(Macintosh; I; 68K)
X-URL: news:4j903c$anj@newsbf02.news.aol.com

sorry folks, testing




From edkst1+@pitt.edu Wed Apr  3 22:06:53 EST 1996
Article: 2237 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!uunet!in2.uu.net!newsfeed.pitt.edu!news
From: edkst1+@pitt.edu (Eddy Karmana)
Newsgroups: sci.bio.food-science
Subject: Info on Thermo data of glucose
Date: 27 Mar 1996 20:25:11 GMT
Organization: University of Pittsburgh
Lines: 14
Distribution: world
Message-ID: <4jc877$ome@usenet.srv.cis.pitt.edu>
NNTP-Posting-Host: chipmunk.labs.cis.pitt.edu

Hi, I'm a student in U of Pittsburgh, and we're doing a project which will
require the thermodynamic data of glucose and (if indeed available) the glucose
polymer (up to 7). The data required includes properties like heat capacities,
heat of formation, heat of combustion, and other things in that area. Since I'm
not familiar in this area, I'm having trouble finding any source that provides
those data (Handbook of Biochemistry doesn't have them). We will appreciate it
if anyone can help giving us information on where the data is available. Please
e-mail me at edkst1@pitt.edu. Thanks in advance!


Eddy Karmana
Dept. of Chemical Engineering
University of Pittsburgh



From eric-rumsey@uiowa.edu Wed Apr  3 22:06:54 EST 1996
Article: 2238 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!newsfeed.internetmci.com!uwm.edu!math.ohio-state.edu!news.physics.uiowa.edu!news.uiowa.edu!hardin9.lib.uiowa.edu!user
From: eric-rumsey@uiowa.edu (Eric Rumsey)
Newsgroups: sci.bio.food-science
Subject: WWW: Hardin Meta Directory of Internet Health Sources
Date: 27 Mar 1996 21:39:16 GMT
Organization: University of Iowa, Hardin Library for the Health Sciences
Lines: 55
Distribution: world
Message-ID: <eric-rumsey-2703961544520001@hardin9.lib.uiowa.edu>
NNTP-Posting-Host: hardin9.lib.uiowa.edu

We would like to announce the Hardin Meta Directory of Internet Health
Sources (aka Hardin MD). It's URL is:

http://www.arcade.uiowa.edu/hardin-www/md.html
http://www.arcade.uiowa.edu/hardin-www/md-nutr.html (Nutrition)

As the name "meta directory" implies, Hardin MD is a "list of lists" - Its
purpose is to provide easy access to comprehensive resource lists in
health-related subjects. It includes subject listings in large
"one-stop-shopping" sites, such as MedWeb and Yahoo, and also independent
discipline-specific lists. Hardin MD subject pages indicate the length of
lists in each subject, making it easy to see at a glance which lists are
most comprehensive - These are often not the lists from
the"one-stop-shopping" sites, but those developed by people within the
field, which are well-known and frequently cited within the field, but not
well-known outside it.

Key features of Hardin MD -

-In choosing the independent, subject-specific lists in Hardin MD, we have
looked at many sites in each field, and have chosen the lists that are
most frequently cited by people in the field, thus providing a rudimentary
form of peer evaluation.

-Because the size of lists is indicated, it is easy to see which of the
multi-subject lists is most complete. In particular, it shows clearly that
Yahoo falls short of specific medicine/health sciences lists (particularly
MedWeb). Multi-subject lists used in Hardin MD include MedWeb,
Yahoo:Health, Karolinska Institute MIC-KIBIC MeSH Index,  Medical Matrix,
Martindale's Health Science Guide, Tward's Multimedia Medical Reference
Library, and EiNet Galaxy

-Pointers are to the *specific section* of pages that cover the subject.
This is especially useful in sites with large pages that have much
extraneous material (i.e. Martindale's Health Science Guide).

-All links on Hardin MD are checked regularly to assure that they are
connecting satisfactorily. Because the number of links on Hardin MD is
limited, in comparison to primary lists that include dozens and hundreds
of sites, it is practical to check this frequently. Sites are checked not
only to see that they connect, but that they connect in a timely manner.

-Mirror sites are included when available. This is especially valuable for
transatlantic connections, which often have poor connections.

Please pay a visit to Hardin MD, and let us know how we can make it more useful.

*  *  *  *  *  *  *  *  *  *  *  *  *  

Eric Rumsey, Hardin Library for the Health Sciences
University of Iowa, Iowa City IA 52242
<eric-rumsey@uiowa.edu>
319-335-9875 (voice), 319-335-9897 (fax)

"I never meta-index I didn't like" -- Andy Spooner


From portnoya@schuller.com Wed Apr  3 22:06:54 EST 1996
Article: 2239 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!sdd.hp.com!spool.mu.edu!munnari.OZ.AU!news.mel.connect.com.au!harbinger.cc.monash.edu.au!news.mira.net.au!news.vbc.net!samba.rahul.net!rahul.net!a2i!bug.rahul.net!rahul.net!a2i!ddsw1!news.mcs.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 27 Mar 1996 23:40:26 GMT
Organization: Schuller International
Lines: 7
Message-ID: <4jcjla$f4@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; U; 16bit)
To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From portnoya@schuller.com Wed Apr  3 22:06:56 EST 1996
Article: 2240 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!sdd.hp.com!spool.mu.edu!munnari.OZ.AU!news.mel.connect.com.au!harbinger.cc.monash.edu.au!news.mira.net.au!news.vbc.net!samba.rahul.net!rahul.net!a2i!bug.rahul.net!rahul.net!a2i!ddsw1!news.mcs.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 27 Mar 1996 23:40:13 GMT
Organization: Schuller International
Lines: 7
Message-ID: <4jcjkt$f4@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; U; 16bit)
To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From portnoya@schuller.com Wed Apr  3 22:06:57 EST 1996
Article: 2241 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!sdd.hp.com!spool.mu.edu!munnari.OZ.AU!news.mel.connect.com.au!harbinger.cc.monash.edu.au!news.mira.net.au!news.vbc.net!samba.rahul.net!rahul.net!a2i!bug.rahul.net!rahul.net!a2i!ddsw1!news.mcs.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 27 Mar 1996 23:39:54 GMT
Organization: Schuller International
Lines: 7
Message-ID: <4jcjka$f4@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; U; 16bit)
To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From portnoya@schuller.com Wed Apr  3 22:06:58 EST 1996
Article: 2242 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!sdd.hp.com!spool.mu.edu!munnari.OZ.AU!news.mel.connect.com.au!harbinger.cc.monash.edu.au!news.mira.net.au!news.vbc.net!samba.rahul.net!rahul.net!a2i!bug.rahul.net!rahul.net!a2i!ddsw1!news.mcs.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 27 Mar 1996 23:39:46 GMT
Organization: Schuller International
Lines: 7
Message-ID: <4jcjk2$f4@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; U; 16bit)
To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From portnoya@schuller.com Wed Apr  3 22:06:58 EST 1996
Article: 2243 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!sdd.hp.com!spool.mu.edu!munnari.OZ.AU!news.mel.connect.com.au!harbinger.cc.monash.edu.au!news.mira.net.au!news.vbc.net!samba.rahul.net!rahul.net!a2i!bug.rahul.net!rahul.net!a2i!ddsw1!news.mcs.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 27 Mar 1996 23:39:13 GMT
Organization: Schuller International
Lines: 7
Message-ID: <4jcjj1$f4@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; U; 16bit)
To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From avigor@netvision.net.il Wed Apr  3 22:06:59 EST 1996
Article: 2244 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsxfer2.itd.umich.edu!agate!howland.reston.ans.net!psinntp!psinntp!psinntp!psinntp!news.NetVision.net.il!news
From: Avi Gordon <avigor@netvision.net.il>
Newsgroups: sci.bio.food-science
Subject: Re: Food allergy site
Date: Thu, 28 Mar 1996 01:04:35 -0800
Organization: Global Information Ltd.
Lines: 11
Message-ID: <315A5623.2209@netvision.net.il>
References: <4itiv3$ojl@ns2.ptd.net>
NNTP-Posting-Host: ts002p3.pop4a.netvision.net.il
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win16; I)
To: "Joseph A. Ames Sr." <ames@postoffice.ptd.net>

Joseph A. Ames Sr. wrote:
> 
> An interesting site for those in product development.
> 
> Joe Ames

Please let us have the site address

Thanks,
Avi Gordon
http://www.netvision.net.il/~avigor/


From avigor@netvision.net.il Wed Apr  3 22:07:00 EST 1996
Article: 2245 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!psinntp!psinntp!psinntp!psinntp!news.NetVision.net.il!news
From: Avi Gordon <avigor@netvision.net.il>
Newsgroups: sci.bio.food-science
Subject: Food MicroModel
Date: Thu, 28 Mar 1996 01:29:52 -0800
Organization: Global Information Ltd.
Lines: 30
Message-ID: <315A5C10.4B1B@netvision.net.il>
NNTP-Posting-Host: ts009p10.pop4a.netvision.net.il
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win16; I)

There were several questions about the Food Micromodel, therefore I 
would like to give you some information about it.

Food Micromodel is an innovative windows computer software package which 
aids in the prediction of the microbiological safety of food products.

With Food Micromodel, you can:

simulate new food formulations or reformulations to screen for potential 
microbiological problems, hence reducing the need for unfocused 
challenge testing

Assess the effects of storage and packaging conditions on product safety

Help determine a microbiologically safe shelf life.

Help identify the microbiological hazards and assess risks in products 
and processes.

Help design heat process treatments for a range of food formulations.

In all situations, you can make significant time and cost saving.

Food MicroModel offers acess to a range of predictive models for major 
foodborn pathogens.

http://www.netvision.net.il/~avigor/

Thanks,
Avi Gordon


From fialab@flowinjection.com Wed Apr  3 22:07:01 EST 1996
Article: 2246 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!udel!news.mathworks.com!newsfeed.internetmci.com!news.ac.net!news.serv.net!usenet
From: Alitea USA <fialab@flowinjection.com>
Newsgroups: sci.bio.food-science
Subject: Alitea USA, Manufacturer of Flow Injection Instruments
Date: 28 Mar 1996 02:48:24 GMT
Organization: Alitea USA
Lines: 14
Message-ID: <4jculo$fbg@brockman.serv.net>
NNTP-Posting-Host: dialup126.serv.net
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.2 (Windows; U; 16bit)

Advanced solution handling is needed in many fields such as chemistry, biotechnology, biology, 
process control, environmental analysis and sensor technology. Flow injection fulfills these 
needs through automation and micromanipulation based on precise fluidic design.

Alitea USA is a leading manufacturer of flow injection and related precision instruments. 

Please visit our homepage at http://www.flowinjection.com/flowinjection/

or e-mail us at fialab@flowinjection.com.


Thank you




From wld@interaccess.com Wed Apr  3 22:07:01 EST 1996
Article: 2247 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsjunkie.ans.net!newsfeeds.ans.net!interaccess!d150.loop.interaccess.com!user
From: wld@interaccess.com (Benjamin White)
Newsgroups: sci.bio.food-science
Subject: Chalk & Toothpaste
Date: Wed, 27 Mar 1996 22:21:12 -0600
Organization: WHITE LIGHT DESIGN
Lines: 11
Message-ID: <wld-2703962221120001@d150.loop.interaccess.com>
NNTP-Posting-Host: d150.loop.interaccess.com

Can anyone advise me of the helth risks of using toothpaste that contains chalk?
I have heard that chalk is so fine that it gets into the bloodstream and is dangerous.
Thanks in advance for any information you can shed on this topic.

Concerned,
Ben
If you can, e-mail me at   wld@interaccess.com

-- 
Benjamin White - WHITE LIGHT DESIGN, Oak Park, IL
E-Mail:  WLD@interaccess.com


From MarkLansing@ibm.net Wed Apr  3 22:07:02 EST 1996
Article: 2248 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!venus.sun.com!nntp-hub2.barrnet.net!sgigate.sgi.com!news1.best.com!news.aimnet.com!news
From: MarkLansing@ibm.net
Newsgroups: sci.med.nutrition,sci.bio.food-science
Subject: Re: nutrition analysis web site
Date: Wed, 27 Mar 1996 23:20:53 GMT
Organization: NA
Lines: 21
Message-ID: <4jcifp$r00@news.aimnet.com>
References: <c-hewes-2703961249560001@painter.hrfs.uiuc.edu>
NNTP-Posting-Host: dial-bel2-4.iway.aimnet.com
X-Newsreader: Forte Free Agent 1.0.82
Xref: newz.oit.unc.edu sci.med.nutrition:43256 sci.bio.food-science:2248

c-hewes@ux1.cso.uiuc.edu (chris hewes) wrote:

>NEW nutrition analysis program - fully functional, web based, FREE.

>We in the College of Agriculture, Consumer, and Enviromental Sciences at
>the University of Illinois have just completed a new nutrition analysis
>program available via the web.  It is capable of analyzing just about any
>food or combination of foods (utilizing the USDA Handbook #8) and reporting
>about the amount of 21 important nutrients. And it is totally FREE!

>Nutrition Analysis Tool
>http://www.ag.uiuc.edu/~food-lab/nat/

>tell your friends 

>chris hewes
>c-hewes@uiuc.edu

Good effort, Chris. Just visited the site. It's a damn pain to use the
tool though.



From portnoya@schuller.com Wed Apr  3 22:07:03 EST 1996
Article: 2249 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!in2.uu.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 28 Mar 1996 15:35:27 GMT
Organization: Schuller International
Lines: 7
Message-ID: <4jebjv$75i@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; U; 16bit)
To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From mokiem@aol.com Wed Apr  3 22:07:03 EST 1996
Article: 2250 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!howland.reston.ans.net!news-e2a.gnn.com!newstf01.news.aol.com!newsbf02.news.aol.com!not-for-mail
From: mokiem@aol.com (Mokie M)
Newsgroups: sci.bio.microbiology,sci.bio.food-science,misc.jobs.resumes,misc.jobs.misc,bionet.microbiology,bionet.jobs.wanted,ba.jobs.resumes,atl.resumes,alt.medical.sales.jobs.resumes
Subject: Re: RESUME: Great Microbiologist STILL Available
Date: 28 Mar 1996 15:24:49 -0500
Organization: America Online, Inc. (1-800-827-6364)
Lines: 87
Sender: root@newsbf02.news.aol.com
Message-ID: <4jesih$eoq@newsbf02.news.aol.com>
References: <NEWTNews.827804253.29437.robinson@robinson.avana.net>
Reply-To: mokiem@aol.com (Mokie M)
NNTP-Posting-Host: newsbf02.mail.aol.com
Xref: newz.oit.unc.edu sci.bio.microbiology:3144 sci.bio.food-science:2250 misc.jobs.resumes:95826 misc.jobs.misc:64548 bionet.microbiology:5325 bionet.jobs.wanted:5059

Attached is a copy of my resume.  I have found a company who is able to
help place people in jobs.  I was able to obtain several interviews by
utilizing their services.  Please E-mail me at Mokie M@aol.com for more
information

M.B. BRATHWAITE
2326 Goodwood Dr.
Marietta, Georgia 30064
(404) 919-2782
CAREER 
SUMMARY:        Demonstrated accomplishments  in  planning and
coordinating projects in a professional and effective  manner.  Excellent
communication and time management abilities.  Proficient  in demonstrating
 technical direction and analytical skills.        
                        
EDUCATION:      
                POLYTECHNIC UNIVERSITY,  Brooklyn, New York. Bachelor of 
Science Degree in Civil Engineering.  Date of Graduation: 12/90.

PROFESSIONAL EXPERIENCE:
9/95 - Present  MOREHOUSE COLLEGE, Atlanta, Georgia.
Physics Department.  Instruct Physical Science laboratory sessions for
students on the collegiate level ranging from                freshman to
senior year. Create mid term and final exam projects.  Responsible for
grading and  producing optimum                performance from students. 

9/94 - Present  METROPOLITAN ATLANTA RAPID TRANSIT AUTHORITY. Atlanta,
Georgia.
Department of Transit System Development.  Supervises the field activities
of the Authority's General Engineering Consultant's management of assigned
construction contracts.  Coordinates the administration of those contracts
within the Authority.  Provides liaison between the GEC's resident
engineers and the Authority's staff.  Maintains surveillance over costs of
assigned contracts to seek savings and limit  cost escalation. 
Participates in the negotiation of contract change and claim settlements.

11/92 - 9/94    METROPOLITAN ATLANTA RAPID TRANSIT AUTHORITY. Atlanta,
Georgia.
Division of Rail Systems Maintenance.  Served as the principal assistant 
to the Director of Rail Systems Maintenance on all Division matters. 
Coordinated the development of the annual maintenance program and work
plan allocation.  Determined the operating and capital budget requirements
for the Division. Developed and administered an operating budget of 18
million dollars and a capital budget of 7 million dollars.   Established
and maintained efficient procedures and schedules to optimize use of
resources.  Implemented and facilitated  a Total Quality Management
Program in the day to day operation of the Division.    

10/91 - 11/92   METROPOLITAN ATLANTA RAPID TRANSIT AUTHORITY. Atlanta,
Georgia.
Department of Rail Services.  Served as the principal assistant  to the
Assistant General Manager for Rail Services on Departmental matters. 
Coordinated the implementation of the annual maintenance program and work
plan allocation.  Maintained and tracked the operating and capital budget
requirements for the Department.  Established and maintained efficient
procedures and schedules to optimize use of resources. 
 
1/92  - 5/92     MOREHOUSE COLLEGE, Atlanta, Georgia.
Physics Department.  Instructed  Engineering Graphics and Physical Science
for students on the collegiate level.  Implemented the use of AutoCAD in
the curriculum for Engineering students.  Created mid term and final exam
projects.  Responsible for grading and producing optimum performance from
students.  

4/91  - 10/91    CHAMBERS DEVELOPMENT COMPANY, INC.  Smyrna, Georgia.  
Environmental Management Division.  Provided direction and integration of
technical resources to complete permitting, design, and construction
operations on time and within budget.  Addressed ongoing compliance issues
during facility operation.  Provided technical support to development
activities.

COMPUTER SKILLS:
Proficient in the following software packages:  Microsoft Windows, 
Microsoft Word, Microsoft Excel, Microsoft Publisher, Microsoft Works,
Aldus PageMaker 5.0, Lotus 1-2-3, Paradox 3.1, Time Line 4.0, Alpha Four
3.0, WordPerfect for Windows, Ami Pro for Windows, Harvard Graphics.

ACTIVITIES:     
Conference of Minority Transportation Officials, Co-Chair Meetings/Program
Committee
National Society of Black Engineers, Vice President '89 90, Member of
Atlanta Alumni Chapter.
Volunteer Coordinator of District 17 Pathway Education Program.

 




From ran109@psuvm.psu.edu Wed Apr  3 22:07:04 EST 1996
Article: 2251 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!news.cac.psu.edu!usenet
From: Rebecca Norwat <ran109@psuvm.psu.edu>
Newsgroups: sci.bio.food-science
Subject: Fish texture
Date: 28 Mar 1996 21:13:32 GMT
Organization: Penn State University
Lines: 7
Message-ID: <4jevds$879@hearst.cac.psu.edu>
NNTP-Posting-Host: willard69-ibmpc05.cac-labs.psu.edu
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Authinfo-User: ran109@psu.edu
X-Mailer: Mozilla 1.2N (Windows; I; 16bit)
To: sci.bio.food-science

Does anyone have any tips on shearing fish in order to gather consistent 
 texture data?  I am using a razor blade apparatus on a TA-XT2 apparatus 
 but need to take the thickness of each sample into account.  Should I 
get the reading in Newtons and then divide it by the thickness of the    
 sample?  I'm having the same problem with compression.  
                                                       Thanks.



From NDSN71A@prodigy.com Wed Apr  3 22:07:05 EST 1996
Article: 2252 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!in1.uu.net!prodigy.com!usenet
From: NDSN71A@prodigy.com (Rich Mateles)
Newsgroups: sci.bio.food-science
Subject: Re: Info on Thermo data of glucose
Date: 28 Mar 1996 21:50:19 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 3
Distribution: world
Message-ID: <4jf1ir$hgm@usenetp1.news.prodigy.com>
References: <4jc877$ome@usenet.srv.cis.pitt.edu>
NNTP-Posting-Host: innugap8-int.news.prodigy.com
X-Newsreader: Version 1.2

Take a look in Perry's Handbook of Chemical Engineering.  I believe the 
info will be there.



From JDRK06A@prodigy.com Wed Apr  3 22:07:06 EST 1996
Article: 2253 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!in1.uu.net!prodigy.com!usenet
From: JDRK06A@prodigy.com (Gerry Dyar)
Newsgroups: sci.bio.food-science
Subject: New Book
Date: 28 Mar 1996 21:51:57 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 52
Distribution: world
Message-ID: <4jf1lt$v26@useneta1.news.prodigy.com>
NNTP-Posting-Host: innugap1-int.news.prodigy.com
X-Newsreader: Version 1.2

A few weeks ago I posted the fact that a new book had been
published about Kitchens.  I have now finished the book so
I'm posting a brief review.

"Kitchens"  The Culture of Restaurant Work by Gary Alan
Fine. Published by University of California Press, Berkeley,
Los Angelas and London.

The Library of Congress catalog places it in:
     1. Kitchen-Social aspects.
     2. Cooks-Social life and customs.

CONTENTS:
     *    Preface
     *    Introduction
Chap. 1   Living the Kitchen Life
Chap. 2   Cooks' Time:
          Temporal Demand and the Experience of Work
Chap. 3   The Kitchen as Place and Space
Chap. 4   The Commonwealth of Cuisine
Chap. 5   The Economical Cook:
          Organization as Business
Chap. 6   Aesthetic Constraints
Chap. 7   The Aesthetics of Kitchen Discourse
Chap. 8   The Organiation and Aesthetics of 
          Culinary Life
     *    Appendix. Ethnography in the Kitchen
               Issues and Cases
     *    Notes
     *    References
     *    Index

Note that the author is Professor of Sociology at the
University of Georgia and the author of ten previous books. 
Therefore don't be put off by an occasional "technical"
paragraph or sentance germain to his specialty, particularly
in the Introduction.  Just scan through these carefully so a
not to miss the gems of observation and/or comment that
follow. You'll discover why he was so qualified to do the
necessary research and write this particular book when you
read the Preface.

In my opinion this book could become a classic and is
definately going alongside Larousse and McGee in my own
library.

I would particularly recomend it to anyone considering any
kind of a career in the food service industry.






From stolting@math.fu-berlin.de Wed Apr  3 22:07:06 EST 1996
Article: 2254 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!in1.uu.net!fu-berlin.de!kowalewsky.math.fu-berlin.DE!not-for-mail
From: stolting@math.fu-berlin.de (Gregor Stoelting)
Newsgroups: sci.lang.translation,sci.bio.food-science,sci.bio.herb
Subject: What is "Yerba de luna" (moon herb)?
Date: 28 Mar 96 14:55:28 GMT
Organization: Freie Universitaet Berlin
Lines: 30
Message-ID: <stolting.828024928@leibniz.math.fu-berlin.de>
NNTP-Posting-Host: kowalewsky.math.fu-berlin.de (160.45.40.41)
X-Access: 16 17 19
Keywords: JLG, Juan Luis Guerra
X-Newsreader: NN version 6.5.0 #4 (NOV)
Xref: newz.oit.unc.edu sci.lang.translation:5818 sci.bio.food-science:2254

In the song "Rompiendo Fuente", Juan Luis Guerra 
sings about "yerba de luna"(="moon herb" or "herb from the moon").
As it is a love song to a pregnant wife, 
Richard (http://www-unix.oit.umass.edu/~urena/)
and I (http://www.math.fu-berlin.de/~stolting/english.html)
suspect its some form of folk medicine used by campesinos
during pragnancy.
I also read an article where "yerba de luna" was called
"a tea". 
I would like to know exactly what it is. 
Maybe its just a poetical invention of JLG, that has
no real meaning...


En la cancion "Rompiendo Fuente", Juan Luis Guerra 
canta de "yerba de luna". Como es una cancion de amor
a una esposa embarazada, 

Richard (http://www-unix.oit.umass.edu/~urena/)
y yo (http://www.math.fu-berlin.de/~stolting/english.html)
creemos que
es un remedio casero para el embarazo. 
Li tambien un articulo donde se habla de un te'  "yerba de luna".
Me gustaria saber que es, exactamente.
Quizaz es solo un invento poetico. A saber...
--
From: GREGOR ARNOLD STOELTING                
e-mail: stoelting@math.fu-berlin.de          
www-page:  http://www.math.fu-berlin.de/~stolting/english.html 
Oh baby, it's a wild world (Yusuf Islam)


From portnoya@schuller.com Wed Apr  3 22:07:09 EST 1996
Article: 2255 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!in2.uu.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 28 Mar 1996 15:25:58 GMT
Organization: Schuller International
Lines: 7
Message-ID: <4jeb26$75i@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; U; 16bit)
To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From portnoya@schuller.com Wed Apr  3 22:07:09 EST 1996
Article: 2256 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!in2.uu.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: My apology for numerous replys
Date: 28 Mar 1996 15:59:27 GMT
Organization: Schuller International
Lines: 6
Message-ID: <4jed0v$87h@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; U; 16bit)
To: LesCov@savtech.demon.co.uk

Hello everybody,
I apologize for numerous replys on Measurement of Size of Rice. Something was wrong with my 
e-mail, so it has sent many reply messages without myself being aware of what's going on.
Thanks,
Anatoly 



From Oz@upthorpe.demon.co.uk Wed Apr  3 22:07:10 EST 1996
Article: 2257 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!upthorpe.demon.co.uk!Oz
From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: BSE: IFST Position Statement Update, 27 March 1996
Date: Fri, 29 Mar 1996 08:50:04 +0000
Organization: Oz
Lines: 141
Distribution: world
Message-ID: <Unz+JBA8Q6WxEwt3@upthorpe.demon.co.uk>
References: <3159f091.23743473@news.easynet.co.uk>
Reply-To: Oz@upthorpe.demon.co.uk
NNTP-Posting-Host: upthorpe.demon.co.uk
X-NNTP-Posting-Host: upthorpe.demon.co.uk
MIME-Version: 1.0
Content-Transfer-Encoding: 8bit
Content-Type: text/plain; charset=iso-8859-1
X-Newsreader: Turnpike Version 1.12 <V67Vak$Q$lyzk9NR0hujdE7wCg>

In article <3159f091.23743473@news.easynet.co.uk>, J Ralph Blanchfield
<jralphb@easynet.co.uk> writes

>As to the first, there is no direct scientific evidence that BSE can
>be transmitted from cows to humans, and some research evidence
>suggesting that it cannot. Nevertheless, the emergence during the past
>two years of ten anomalous cases of Creutzfeldt-Jakob Disease (CJD) in
>a previously unrecognised pattern, led, in the absence of other
>explanation at present,  to the conjecture  that they were likely to
>have been caused by exposure to infected cattle brain or spinal cord
>before 1989 (at which time they were banned from the food chain) and

It was stated in the London Times that one of the cases had lived in
Australia for the last twelve years. Assuming he died at the end of 1995
he would have left UK in about 1983. Now it is clear from the initial
levels of the disease that any BSE in the UK herd was at very low levels
indeed (at worst) at that time. I, for one, find it hard to be very
convinced that this is a person that could have been infected by eating
UK beef whilst he was in the UK. If it was I would have expected very
large numbers to have been affected by now, which has NOT happened. If
you have more information, I would be grateful if you could post it.


>As to the second, muscle meat and milk have been shown to be incapable
>of carrying the infective agent, and measures have been taken, and
>strengthened, to exclude from the food chain certain parts of the
>animal, including all those parts shown to be capable of carrying the
>infective agent.  These measures require the most stringent
>enforcement and heavy penalties for evasion.

A point not well appreciated is that NO ruminants have eaten any meat &
bone meal since 1989 (1990 if you want to be certain).


>Scrapie is a fatal brain disease of sheep and goats endemic in many
>countries and recorded in the UK for well over 200 years.  It is
>apparently naturally transmitted between sheep and has an incubation
>period of 2½ and 4½ years. There is no good evidence that scrapie can
>be transmitted to man either occupationally or by eating sheep meat.

Indeed this is good evidence that it cannot be. If it were then we would
expect to see higher levels of CJD in those areas of UK where scrapie
infected sheep were (and are) eaten. This is not the case. The evidence
(200 years worth of it) here must surely be considered rather strong.
This is particularly true of sheep since the spinal cord is broken in
chops, and some people even eat it. (Me for example).

>Placental transmission has been identified as
>a likely route in sheep. 

I have always found this puzzling. Scrapie in sheep (it does occur at
low levels elsewhere in the world) at a marked level only seems to occur
in UK. Why is this? Some years ago I was discussing this and it was
pointed out that the UK is rather unusual in the way it farms sheep. In
most of europe the animals are individually penned before lambing, often
because weather conditions are poor outside, and the animals valuable.
In extensive areas like Australia and NZ the animals lamb unattended
outside, but individually and very extensively with high mortality. In
the UK (and particularly in scrapie infected areas) sheep are brought
down from the hill to lamb in groups in 'in-bye' fields at high density.
There are a lot of good reasons for this. However with lots of sheep
just lambed, or just about to lamb the sheep get a little confused. They
have the tendency to 'steal' newly born lambs and in particular to eat
each other's afterbirths. Eating the afterbirth is normal but usually an
isolated sheep only eats her own. In this situation it is easy to see
how scrapie can become a problem when other sheeps afterbirths are
consumed. It also offers an explanation of why the UK is one of the few
countries to have scrapie as a problem. Infection routes to the lamb are
thus not required. [All you didn't want to know about sheep.]

>There is at present no evidence of maternal transmission in cattle,
>and epidemiological evidence [Hoinville et al, Veterinary Record
>(1995) 136, 312] strongly suggestive of non-occurrence. 
                  ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
This should be stressed.

>The control measures in the UK for control of the epidemic in cattle
>were:
>
>     to destroy animals clinically diagnosed on the farm;

This has been very effective.

>      to prohibit the feeding of material containing animal protein
>derived from ruminants to cattle and other ruminants;

Note that this occurred in July 1988. Even allowing a year for odd local
stocks to be used we should be pretty certain that animals born after
1st Jan 1990 never ate any infective material.

>The banning of ruminant material from animal feedstuffs from July 1988
>has led, after a time lag (due in part to farmers using up their
>stocks of cattle feed after July 1988, but due mainly to the
>incubation period)  to a dramatic decline in new cases (30 percent
>drop from 1993 to 1994, over 40 percent drop from 1994 to 1995, and,
>up to 20 March 1996, a further 27.5 percent drop compared with the
>same period in 1995). 

Note that this is remarkable evidence that the original Southwood report
was CORRECT. At the time many so called experts asserted that this would
have no effect (Prof Lacey for example). They have been proven wrong.
Whilst it is 'fashionable' to deride experts, even when they have to
work with limited information, it's often not a very smart thing to do.
It is also worth noting that within a few years the problem, as far as
cow health is concerned, will be largely over.

---------

There seems to be considerable confusion over what things are at risk,
and what is not. I would offer the following comments.

1) Prime beef (ie joints, steaks etc) comes from animals of 15 to 20
months old. They were thus born in 1994, six years after the feed ban.
The chance of them having consumed any infective feed is thus very
remote indeed.

2) It has been stated that no bovine under 30 months has shown clinical
signs of the disease. So beef animals of under 20 months would seem to
be very low risk anyway.

3) Transfer of infection from cow to calf seems to be very rare indeed
at worst.

4) The infectivity of infected feed to cattle also seems to be rather
low. It is rather implied that any cow that consumes infected feed is
bound to get it eventually. The evidence is to the contrary. Herds that
had infected feed seem to have an infection rate of around 5% overall.
However the % of animals showing clinical disease has dropped off from
2% or so per year at peak through 1% and many have had no cases for two
years or so. The implication is that many of the animals were never
infected anyway.

5) I expect in another ten years this whole episode will be seen as a
nasty disease of cattle that caused very expensive hysteria amongst the
press, and as a result the whole population.


------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Wed Apr  3 22:07:11 EST 1996
Article: 2258 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!upthorpe.demon.co.uk!Oz
From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Slaughter of 11 million cows
Date: Fri, 29 Mar 1996 10:03:47 +0000
Organization: Oz
Lines: 55
Distribution: world
Message-ID: <Klfv1CADW7WxEw$3@upthorpe.demon.co.uk>
References: <R.Shepherd.140.002A232F@irl.cri.nz>
 <31551d17.13719496@news.easynet.co.uk> <rrg.130.22D3D180@aber.ac.uk>
Reply-To: Oz@upthorpe.demon.co.uk
NNTP-Posting-Host: upthorpe.demon.co.uk
X-NNTP-Posting-Host: upthorpe.demon.co.uk
MIME-Version: 1.0
X-Newsreader: Turnpike Version 1.12 <V67Vak$Q$lyzk9NR0hujdE7wCg>

In article <rrg.130.22D3D180@aber.ac.uk>, Roy Goodacre <rrg@aber.ac.uk>
writes
>
>You are correct in your assumption that 'time will tell'.  However the 
>incubation is long 10-30 years (and as yet not truely specified), the fact 
>that under 42 year olds have contract CJD is very significant; especially 
>since it has been seen in teenagers for the *first time* in the UK.  

Strange, I thought it had happened with growth hormone (human), the
preparation given to haemophioliacs (ex human), transplants, dentists
.....

>Moreover, 
>the neurologists have also said that this is a new type of CJD, ie different 
>from the one that has been seen in the 50+.

True.

>Incidently, you will see at the end that Northern Ireland has an incidence 
>of 1,680.  This is quite significant because they also acknowledged BSE in 
>1985.  However, there numbers have not gone exponential as have Great 
>Britians because unlike MAFF when the Irish find one infected cow in a herd 
>the whole herd is destroyed.  

No. It's because they use a rather extensive system and used very little
(if any) meat & bone meal. What you have said is a non-sequitur.

*****IMPORTANT*******
BSE is not infectious between cattle. So if one animal in a herd has had
it, it does not mean that they all will have caught it. This is not
uncommon with diseases, many have a definite infection route and cannot
be caught any other way. This is rather common even amongst human
diseases.

>It must surely be time for culling to start.

Bearing in mind that only a tiny, miniscule minority of cattle are
infected, do you really propose killing several million innocent
uninfected cattle for no reason? Do you have a blood lust? There *might*
have been a risk in the mid 80's, but the risk now is not one you should
worry about IMHO. This has all the feel of a Witch hunt. Can you prove
you are a witch; no: so burn.

>I did hear that the UK government were thinking of doing a U turn (how 
>unusual!) and introduce selective culling.  However, rather than this being 
>because of the scientists say-so it is because the farmers have asked for it 
>so that some confidence in the UK beef market can be restored.

How do you remove an irrational fear of the unknown?


------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Wed Apr  3 22:07:12 EST 1996
Article: 2260 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!upthorpe.demon.co.uk!Oz
From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: BSE: Slaughter of 11 million cows
Date: Fri, 29 Mar 1996 10:57:49 +0000
Organization: Oz
Lines: 19
Distribution: world
Message-ID: <WCUYMIAtI8WxEwOn@upthorpe.demon.co.uk>
References: <Dotsrv.EnA@hpqmoea.sqf.hp.com> <DovuJ8.HHM@hpqmoea.sqf.hp.com>
Reply-To: Oz@upthorpe.demon.co.uk
NNTP-Posting-Host: upthorpe.demon.co.uk
X-NNTP-Posting-Host: upthorpe.demon.co.uk
MIME-Version: 1.0
X-Newsreader: Turnpike Version 1.12 <V67Vak$Q$lyzk9NR0hujdE7wCg>

In article <DovuJ8.HHM@hpqmoea.sqf.hp.com>, Neil Gall
<neilg@hpqt0319.sqf.hp.com> writes
>Yesterday I wrote:
>>  A Newcastle microbiologist apparently developed a urine test for
>> cattle which detects BSE
>
>This was in reference to Harash Narang.  He did develop the test,
>which MAFF confirmed worked, but it was not a urine test.  I don't
>know what the details of the test were, although it apparently
>gives "same-day" results.
>

I *believe* it had a large number of false positives, and some false
negatives.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Peter.Hullah@eurocontrol.fr Wed Apr  3 22:07:13 EST 1996
Article: 2261 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!gatech!udel!news.mathworks.com!newsfeed.internetmci.com!uwm.edu!math.ohio-state.edu!jussieu.fr!univ-lyon1.fr!news-rocq.inria.fr!news2.EUnet.fr!eurocontrol.fr!ramses.eurocontrol.fr!usenet
From: Peter Hullah <Peter.Hullah@eurocontrol.fr>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: The price of Coke! / Re: brown sugar vs syrup
Date: Fri, 29 Mar 1996 11:23:39 +0100
Organization: EUROCONTROL European Organisation for the Safety of Air Navigation
Lines: 18
Message-ID: <315BBA2B.4C5@eurocontrol.fr>
References: <4icoh0$qn8@riscsm.scripps.edu> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz> <4j6khc$71o@Starbase.NeoSoft.COM>
NNTP-Posting-Host: mozart.eurocontrol.fr
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (X11; I; HP-UX A.09.05 9000/735)
Xref: newz.oit.unc.edu misc.consumers:121177 sci.bio.food-science:2261 alt.usage.english:89266 alt.tv.commercials:8721 alt.food.sugar-cereals:1503

Tim Dugan wrote:
> Damn it!  Coke (ie, any soft drink) is cheaper than just about any of the
> healthier alternatives...including water? 

There is, of course, one exception to this rule, (here in France, at least)
good old beer. Cheaper than Coke, Perrier, Orange Juice. Then they wonder why
people drink so much alcohol! I'd love to know the justification given the
tax on alcohol which there isn't on Coke, water, juice etc.

Pete

-- 

Peter H.C. Hullah                     Technical Services
e-mail: Peter.Hullah@eurocontrol.fr   EUROCONTROL Experimental Centre
Phone:  +33 1 69 88 75 49             BP 15, Rue des Bordes,
Fax:    +33 1 60 85 15 04             91222 BRETIGNY SUR ORGE CEDEX
                                      France


From lhom@nature.berkeley.edu Wed Apr  3 22:07:14 EST 1996
Article: 2262 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!howland.reston.ans.net!agate!nature.berkeley.edu!lhom
From: lhom@nature.berkeley.edu (Louis Hom)
Newsgroups: sci.bio.food-science
Subject: Re: BSE - prion heat resistance
Date: 29 Mar 1996 17:19:16 GMT
Organization: University of California, Berkeley
Lines: 6
Message-ID: <4jh62k$1vk@agate.berkeley.edu>
References: <4jgjnf$iu0@hermes.is.co.za>
NNTP-Posting-Host: nature.berkeley.edu

I think it was posted here that the BSE prion is stable to 120 degrees C. 
-- 
_______________________________________________________________________________
Lou Hom >K '93		       	 	  
lhom@nature.berkeley.edu  	
http://www.ocf.berkeley.edu/~lhom 


From guest@herts.ac.uk Wed Apr  3 22:07:14 EST 1996
Article: 2263 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!swrinde!tank.news.pipex.net!pipex!warwick!news.herts.ac.uk!usenet
From: guest@herts.ac.uk
Newsgroups: aus.mbio,bionet.general,bionet.molbio.proteins,bionet.molec-model,bionet.neuroscience,bionet.toxicology,bionet.virology,nz.molbio,sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research
Subject: Re: Preliminary conference announcement
Date: 29 Mar 1996 17:38:36 GMT
Organization: University of Hertfordshire
Lines: 3
Message-ID: <4jh76s$hhp@helios.herts.ac.uk>
References: <4io4hs$1e6a@news.unimelb.EDU.AU>
NNTP-Posting-Host: 147.197.202.41
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.1N (Windows; I; 16bit)
To: tracy@austin.unimelb.edu.au
Xref: newz.oit.unc.edu bionet.general:19654 bionet.molbio.proteins:7185 bionet.molec-model:688 bionet.neuroscience:12816 bionet.virology:6672 sci.agriculture:10040 sci.bio.food-science:2263 sci.bio.misc:2723 sci.edu:11816 sci.med.pharmacy:25675 sci.research:10523

Hi tracy . com'esta sono italiano a Londra. reply in italian today if 
possible.Ciao Bella d'andrea.  



From sciva13@sirene.IN-Berlin.DE Wed Apr  3 22:07:15 EST 1996
Article: 2264 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!fu-berlin.de!fub!bolzen.in-berlin.de!sirene.in-berlin.de!sirene.IN-Berlin.DE!notformail
Date: 29 Mar 1996 18:24:00 +0100
Organization: Frauen-Computer-Netzwerk WOMAN (W.omen O.nly M.ail A.nd N.ews)
From: sciva13@sirene.IN-Berlin.DE
Newsgroups: sci.bio.food-science
Message-ID: <65ldyKFmEfB@athene.sirene>
Subject: Micropartikle TiO2 as UV-absorber
MIME-Version: 1.0
Content-Type: text/plain; charset=ISO-8859-1
Content-Transfer-Encoding: 8bit
Lines: 13

Hello all,
I'm not quite sure if the subject belongs in this group. But in Germany  
the food-chemists are also responsible for cosmetic products.

Does any of you know about recent informations about TiO2 as a sun  
protecting agent in sun-blockers and such ? Titanium dioxide (as the  
kosmetics law requires it to be called) has been admitted for use last  
december. The particles have to be coated and about 1-30 um in diameter.

Any information or source about dosage, effect, SSF or formulations would  
be appreciated.




From cotegl@ncaur1.ncaur.gov Wed Apr  3 22:07:18 EST 1996
Article: 2265 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!vixen.cso.uiuc.edu!rhf.bradley.edu!sunca.ncaur.gov!usenet
From: <cotegl@ncaur1.ncaur.gov> (G. Cote)
Newsgroups: sci.bio.food-science
Subject: Re: Chalk & Toothpaste
Date: 29 Mar 1996 20:16:41 GMT
Organization: USDA:NCAUR:Computer Applications
Lines: 26
Message-ID: <4jhgf9$smd@sunca.ncaur.gov>
References: <wld-2703962221120001@d150.loop.interaccess.com>
NNTP-Posting-Host: novix.ncaur.gov
Mime-Version: 1.0
X-Newsreader: Firefox WinVN 1.02

In article <wld-2703962221120001@d150.loop.interaccess.com>, 
wld@interaccess.com says...
>
>Can anyone advise me of the helth risks of using toothpaste that 
contains chalk?
>I have heard that chalk is so fine that it gets into the bloodstream and 
is dangerous.
>Thanks in advance for any information you can shed on this topic.
>
>Concerned,
>Ben
>If you can, e-mail me at   wld@interaccess.com
>
>-- 
>Benjamin White - WHITE LIGHT DESIGN, Oak Park, IL
>E-Mail:  WLD@interaccess.com

Don't worry, because:

1. No matter how fine, unless you directly inject it, particulate matter 
cannot get into the bloodstream directly.  It has to dissolve first.

2. Chalk is calcium carbonate, a major ingredient of many anti-acids. 

3. You have other things to worry about.



From herman@nampak.co.za Wed Apr  3 22:07:20 EST 1996
Article: 2266 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!news.sprintlink.net!new-news.sprintlink.net!hermes.is.co.za!news
From: herman@nampak.co.za
Newsgroups: sci.bio.food-science
Subject: BSE - prion heat resistance
Date: 29 Mar 1996 12:06:07 GMT
Organization: No organisation supplied
Lines: 16
Message-ID: <4jgjnf$iu0@hermes.is.co.za>
NNTP-Posting-Host: 196.23.232.39
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; I; 16bit)

29 March 1996

Does anyone have any information regarding the heat resistance of the BSE 
agent, which is believed to be a Prion?  I have read on the WWW sites that 
these Prions are extremely heat resistant, but have not seen any 
references to literature where experiments have been done to confirm its 
resistance.

Any information, also regarding resistance to chemical agents, will be 
appreciated.

Regards

Herman
herman@nampak.co.za



From wolffund@netvision.net.il Wed Apr  3 22:07:21 EST 1996
Article: 2267 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!howland.reston.ans.net!psinntp!psinntp!psinntp!psinntp!news.NetVision.net.il!news
From: wolffund@netvision.net.il
Newsgroups: sci.bio.food-science
Subject: Wolf Foundation Prizes awarded
Date: Fri, 29 Mar 96 12:44:07 PDT
Organization: NetVision LTD.
Lines: 59
Message-ID: <NEWTNews.828132295.30619.wolffund@wolffund.netvision.net.il>
NNTP-Posting-Host: ts000p9.pop9a.netvision.net.il
Mime-Version: 1.0
Content-Type: TEXT/PLAIN; charset=US-ASCII
X-Newsreader: NEWTNews & Chameleon -- TCP/IP for MS Windows from NetManage


this announcement is being cross-posted to the following newsgroups :
sci.agriculture;  sci.bio.misc; sci.bio.food-science
sci.med; sci.med.diseases.cancer; sci.med.diseases.viral;
sci.med.pharmacy
sci.math; sci.math.num-analysis; sci.math.research; sci.stat.math. sci.research; sci.misc
sci.chem;  sci.chem.analytical;


Feel free to post in other places where it might be of  interest.
 
March 29, 1996
THE WOLF FOUNDATION PRIZES PRESENTED

The 1995/6 Wolf Prizes were presented on Sunday, March 24, 1996 by the President of Israel, Ezer Weizman, at the Knesset building in Jerusalem. Awards of $ 100,000 in each category  were made for outstanding achievements, this year in Mathematics, Medicine, Agriculture and the Arts (Music), as wel
l as Chemistry. 

   THE WOLF FOUNDATION  PRIZES 1995/6

AGRICULTURE
   MORRIS SCHNITZER, Centre for Land and Biological Resources Research, Agriculture Canada,       Ottawa, Canada, and   FRANK J. STEVENSON, University of Illinois, Urbana-Champaign, Illinois, U.S.A., for their pioneering  contributions to our  understanding of the chemistry of soil organic matter 
and its application to agriculture.
   
CHEMISTRY
   GILBERT STORK, Columbia University, New York, N.Y., U.S.A., and
    SAMUEL J. DANISHEFSKY, Memorial Sloan-Kettering Cancer Center, and Columbia University, N.Y. ,U.S.A., for designing and developing novel chemical reactions which have opened new avenues to the synthesis of complex molecules, particularly polysaccharides and many other biologically and medicina
lly important compounds.

MATHEMATICS
   ROBERT LANGLANDS, Institute for Advanced Study, Princeton, N.J., U.S.A., for his path-blazing work and extraordinary insight in the fields of number theory, automorphic forms and group representation, and
   ANDREW J. WILES, Princeton University, Princeton, N.J., U.S.A., for spectacular contributions to number theory and related fields, major advances on fundamental conjectures, and for settling Fermat’s last theorem.

MEDICINE
   STANLEY B. PRUSINER, University of California, School of Medicine, San Francisco, California, U.S.A., for discovering prions, a new class of pathogens that cause important neurodegenerative disease by inducing changes in protein structure.

ARTS - ( Music)
   ZUBIN  MEHTA, The Israel Philharmonic Orchestra, Tel Aviv, Israel, who is considered one of the world’s foremost conductors of our time. His humanitarian contributions to bring people together through the universal language of music and his constant encouragement of young artists, are unforgett
able, and
  GYORGY LIGETI, Hochschule fuer Musik, Hamburg, Germany, one of the most 
outstanding  composers of the second half of the 20th century. While based on 
musical tradition, he has brought new ways, original and innovative, and 
created models to inspire younger generations of composers.

THE WOLF FOUNDATION PRIZES - Awarded since 1978, its recipients are selected 
by international prize committees. Each Prize consists of a diploma and US$ 
100,000 equally divided in the event of co-recipients.



For more information: Yaron Gruder, Wolf Foundation, 
e.mail: wolffund@netvision.net.il
URL: http: //www.aquanet.co.il/wolf.html
phone 972 9 557120   fax  972 9 541253
                                                                               
                                                                               
                                                                         





From gumboot@airdmhor.gen.nz Wed Apr  3 22:07:22 EST 1996
Article: 2268 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!info.ucla.edu!library.ucla.edu!galaxy.ucr.edu!ihnp4.ucsd.edu!munnari.OZ.AU!comp.vuw.ac.nz!waikato!chch.planet.co.nz!airdmhor.gen.nz!airdmhor.gen.nz!not-for-mail
From: gumboot@airdmhor.gen.nz (Simon Hosie)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: The price of Coke! / Re: brown sugar vs syrup
Followup-To: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Date: 30 Mar 1996 09:07:03 +1200
Organization: Airdmhor : a couple of BBS's, a bunch of people, and a cat.
Lines: 14
Message-ID: <4jhjdn$3ou@airdmhor.gen.nz>
References: <4icoh0$qn8@riscsm.scripps.edu> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz> <4j6khc$71o@Starbase.NeoSoft.COM>
NNTP-Posting-Host: airdmhor.gen.nz
X-Newsreader: TIN [version 1.2 PL2]
Xref: newz.oit.unc.edu misc.consumers:121214 sci.bio.food-science:2268 alt.usage.english:89340 alt.tv.commercials:8731 alt.food.sugar-cereals:1504

Simon Hosie <gumboot@airdmhor.gen.nz> wrote:
> [...]
>   I think Coke's cheaper than milk in New Zealand (1.5 litres at about $1.20
> versus milk at about $2.50 for 2 litres) - that's hardly overpriced.

Tim Dugan:
> Damn it!  Coke (ie, any soft drink) is cheaper than just about any of the 
> healthier alternatives...including water?   The fruit-juice-in-a-can
> products cost almost twice as much and...guess what?  They are 
> almost always laced with "high-fructose corn syrup!" $@&$%%!!!!

  'Only in America..'

  I'm not afraid to say it; I'm damned glad I don't live there.


From guest@herts.ac.uk Wed Apr  3 22:07:23 EST 1996
Article: 2269 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!gatech!news.mathworks.com!tank.news.pipex.net!pipex!warwick!news.herts.ac.uk!usenet
From: guest@herts.ac.uk
Newsgroups: aus.mbio,bionet.general,bionet.molbio.proteins,bionet.molec-model,bionet.neuroscience,bionet.toxicology,bionet.virology,nz.molbio,sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research
Subject: Re: Preliminary conference announcement
Date: 29 Mar 1996 17:30:12 GMT
Organization: University of Hertfordshire
Lines: 3
Message-ID: <4jh6n4$hhp@helios.herts.ac.uk>
References: <4io4hs$1e6a@news.unimelb.EDU.AU>
NNTP-Posting-Host: 147.197.202.41
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.1N (Windows; I; 16bit)
To: tracy,phD
Xref: newz.oit.unc.edu bionet.general:19666 bionet.molbio.proteins:7187 bionet.molec-model:689 bionet.neuroscience:12820 bionet.virology:6677 sci.agriculture:10048 sci.bio.food-science:2269 sci.bio.misc:2734 sci.edu:11818 sci.med.pharmacy:25691 sci.research:10531

hi tracy can i get to know you. i'am at hatfield uni.can you reply to 
beaves and buthead and andy.K eep4 student.



From afn03099@freenet.ufl.edu Wed Apr  3 22:07:24 EST 1996
Article: 2270 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!usenet.eel.ufl.edu!usenet.cis.ufl.edu!usenet.ufl.edu!dialup60
From: afn03099@freenet.ufl.edu (John V. O'Connor)
Newsgroups: sci.bio.food-science
Subject: Need help with shelf life
Date: Fri, 29 Mar 96 21:11:14 GMT
Organization: University of Florida
Lines: 9
Message-ID: <4jhjo2$of4@no-names.nerdc.ufl.edu>
NNTP-Posting-Host: dialup60.afn.org
Summary: Wanting a definitive answer on how long a product will last
X-Newsreader: News Xpress Version 1.0 Beta #4

In my food service operation we pour pudding, jello, and canned fruits into 2 
qt. plastic containers. These containers are delivered to 35 or so homes in 
our facility to be used over a period of time we have decided should be three 
days from delivery. Where the three days came from no one knows.

What we would like to say to our users is that this product, under these 
conditions, will last for this long. 

Is there something I can refer to for this information? Thanks for any help.


From kathyf@tiac.net Wed Apr  3 22:07:25 EST 1996
Article: 2271 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!news.tiac.net!usenet
From: kathyf <kathyf@tiac.net>
Newsgroups: sci.bio.food-science
Subject: Free HPLC Seminars
Date: Fri, 29 Mar 1996 16:24:12 -0500
Organization: The Internet Access Company
Lines: 12
Message-ID: <315C54FC.2C38@tiac.net>
NNTP-Posting-Host: kathyf.tiac.net
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0GoldB1 (Win95; I)

Waters Corporation is offering free half day seminars throughout the
U.S. in May and June providing a hands on opportunity to learn more
about their new line of HPLC systems, Alliance.  Seminar topics include:

- Fundamentals of solvent and sample management in HPLC
- Design innovations for improved uptime and reduced maintenance costs
- microbore and narrow bore applications
- Gradient and isocratic separations challenges
- Reproducible, high throughput separations

For more information about the seminars, visit Waters site at
http://www.waters.com or e-mail your questions to info@waters.com


From guy@winternet.com Wed Apr  3 22:07:26 EST 1996
Article: 2272 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!guitar.sound.net!winternet.com!ppp-67-25.dialup.winternet.com!user
From: guy@winternet.com (The Hermit)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: The price of Coke! / Re: brown sugar vs syrup
Date: Sat, 30 Mar 1996 06:50:20 -0600
Organization: StarNet Communications, Inc
Lines: 20
Message-ID: <guy-3003960650200001@ppp-67-25.dialup.winternet.com>
References: <4icoh0$qn8@riscsm.scripps.edu> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz> <4j6khc$71o@Starbase.NeoSoft.COM> <4jhjdn$3ou@airdmhor.gen.nz>
NNTP-Posting-Host: ppp-67-25.dialup.winternet.com
Xref: newz.oit.unc.edu misc.consumers:121261 sci.bio.food-science:2272 alt.usage.english:89424 alt.tv.commercials:8750 alt.food.sugar-cereals:1505

In article <4jhjdn$3ou@airdmhor.gen.nz>, gumboot@airdmhor.gen.nz (Simon
Hosie) wrote:

|Simon Hosie <gumboot@airdmhor.gen.nz> wrote:
|> [...]
|>   I think Coke's cheaper than milk in New Zealand (1.5 litres at about $1.20
|> versus milk at about $2.50 for 2 litres) - that's hardly overpriced.
|
|Tim Dugan:
|> Damn it!  Coke (ie, any soft drink) is cheaper than just about any of the 
|> healthier alternatives...including water?   The fruit-juice-in-a-can
|> products cost almost twice as much and...guess what?  They are 
|> almost always laced with "high-fructose corn syrup!" $@&$%%!!!!
|
|  'Only in America..'
|
|  I'm not afraid to say it; I'm damned glad I don't live there.

It ain't all it's cracked up to be...  :)  But I don't feel an incredible
urge to emmigrate.  At least not yet anyways...


From so@cse.psu.edu Wed Apr  3 22:07:26 EST 1996
Article: 2273 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!uwm.edu!psuvax1!usenet
From: Nicol C So <so@cse.psu.edu>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: The price of Coke! / Re: brown sugar vs syrup
Date: Sat, 30 Mar 1996 22:34:42 -0500
Organization: Penn State University Department of Computer Science and Engineering
Lines: 12
Message-ID: <315DFD52.167EB0E7@cse.psu.edu>
References: <4icoh0$qn8@riscsm.scripps.edu> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz> <4j6khc$71o@Starbase.NeoSoft.COM> <4jhjdn$3ou@airdmhor.gen.nz>
NNTP-Posting-Host: eiffel.cse.psu.edu
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.01 (X11; I; SunOS 4.1.3_U1 sun4m)
Xref: newz.oit.unc.edu misc.consumers:121295 sci.bio.food-science:2273 alt.usage.english:89520 alt.tv.commercials:8752 alt.food.sugar-cereals:1506

Tim Dugan:
> Damn it!  Coke (ie, any soft drink) is cheaper than just about any of the
> healthier alternatives...including water?   The fruit-juice-in-a-can
> products cost almost twice as much and...guess what?  They are
> almost always laced with "high-fructose corn syrup!" $@&$%%!!!!

The interesting thing is: In the US, while Coke is cheaper than many healthier
alternatives, it is more than 70% more expensive than gasoline.  You may wonder
why I would ever notice that fact.  Well, one day while I was grocery shopping,
I noticed that Coke was on sale--and it was dirt cheap.  I thought `it would be 
nice if somebody would design a car to run on Coke,' but I quickly changed my mind 
when I worked out the numbers.


From oksi@cerfnet.com Wed Apr  3 22:07:27 EST 1996
Article: 2274 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!usc!news.cerf.net!news
From: "N. Gat" <oksi@cerfnet.com>
Newsgroups: sci.bio.botany,sci.bio.ecology,sci.bio.misc,sci.bio.food-science,sci.bio.fisheries,sci.bio.technology
Subject: Scientific American TOC online at TechExpo
Date: Sat, 30 Mar 1996 23:21:13 -0800
Organization: Opto-Knowledge Systems, Inc.
Lines: 10
Distribution: inet
Message-ID: <315E3269.66AC@cerfnet.com>
NNTP-Posting-Host: oksi.cerfnet.com
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win16; I)
Xref: newz.oit.unc.edu sci.bio.botany:1771 sci.bio.ecology:18988 sci.bio.misc:2752 sci.bio.food-science:2274 sci.bio.fisheries:1570 sci.bio.technology:5646

To those interested:

The Table of Contents of Scientific American is posted online at TechExpo 
at URL:

http://www.techexpo.com

Select tech_Magazines and scroll to SciAm.

N. Gat


From oksi@cerfnet.com Wed Apr  3 22:07:28 EST 1996
Article: 2275 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!howland.reston.ans.net!usc!news.cerf.net!news
From: "N. Gat" <oksi@cerfnet.com>
Newsgroups: sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research
Subject: Re: Preliminary conference announcement
Date: Sat, 30 Mar 1996 23:27:24 -0800
Organization: Opto-Knowledge Systems, Inc.
Lines: 25
Message-ID: <315E33DC.4909@cerfnet.com>
References: <4io5ks$1g6q@news.unimelb.EDU.AU>
NNTP-Posting-Host: oksi.cerfnet.com
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win16; I)
To: Tracy Nero <tracy@austin.unimelb.edu.au>
Xref: newz.oit.unc.edu sci.agriculture:10079 sci.bio.food-science:2275 sci.bio.misc:2753 sci.edu:11824 sci.med.pharmacy:25750 sci.research:10550

Hi,

Just in case you are unfamiliar with the TechExpo Calendar of science and
technology conferences (covering the engineering and medical/life
sciences)...  You may want to post your conference
announcement at URL:  http://www.techexpo.com/

This site is visited by over a thousand engineers, scientists, medical
researchers, and technical managers each day.   It is fully indexed and
searchable by event name, location, date, sponsoring org., key words,
etc.  Simply fill out the form with the conference information and
submit.

Please read posting policy.

Complete conference agenda, and electronic registration form can also be
posted for a nominal fee  For example see: 
http://www.techexpo.com/events/isas96/isas96.html).

Regards,

Nahum Gat, Ph.D.
Please ignore my message if you have already been there.

P.S.  The TechExpo Technical Bookfair is now online!


From A.S.Chamove@massey.ac.nz Wed Apr  3 22:07:29 EST 1996
Article: 2276 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!satisfied.apocalypse.org!wizard.pn.com!brighton.openmarket.com!decwrl!waikato!news.massey.ac.nz!sysadmin	
From: A.S.Chamove@massey.ac.nz (Arnold Chamove)
Newsgroups: sci.bio.food-science
Subject: unattended lambing
Date: 31 Mar 1996 07:05:52 GMT
Organization: Massey University
Lines: 29
Distribution: world
Message-ID: <4jlasg$njr@cc-server9.massey.ac.nz>
References: <3159f091.23743473@news.easynet.co.uk> <Unz+JBA8Q6WxEwt3@upthorpe.demon.co.uk>
NNTP-Posting-Host: ps-pc86.massey.ac.nz
Mime-Version: 1.0
Content-Type: Text/Plain; charset=US-ASCII
X-Newsreader: WinVN 0.99.7

In article <Unz+JBA8Q6WxEwt3@upthorpe.demon.co.uk>, Oz@upthorpe.demon.co.uk 
says...


> Some years ago it was
>pointed out that the UK is rather unusual in the way it farms sheep. In
>most of europe the animals are individually penned before lambing, often
>because weather conditions are poor outside, and the animals valuable.
>In extensive areas like Australia and NZ the animals lamb unattended
>outside, but individually and very extensively with high mortality. 

Not quite accurate.  A few leave their sheep to lamb unattended but as it is 
the lamb that produces the money, most farmers will walk a lambing beat twice 
a day during lambing. Since the weather is normally clearing (by planned 
mating) and the ram is only out for a short time, this is not an onerous task. 
Lambing precentages are normally well over 100% which argues for low 
mortality. I would say that most dead lambs are born dead.

The sheep does go off on her own to lamb and that is why lambing occurs in 
sheltered, large, familiar paddocks.

 
-- 
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ 
Arnold Chamove ; Massey University Psychology Dept; Palmerston North; N.Z.
E-mail: A.S.Chamove@Massey.ac.NZ;  FAX: +(64)350 5673;   Phone: +(64)25 460092
http://WWW.massey.ac.nz/~PsyWeb/staff/Chamove.htm
- - - - - - - -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 



From laker@tcp.co.uk Wed Apr  3 22:07:30 EST 1996
Article: 2277 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!lade.news.pipex.net!pipex!tcp.co.uk!usenet
From: laker@tcp.co.uk (Markus Laker)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: The price of Coke! / Re: brown sugar vs syrup
Date: Sun, 31 Mar 1996 09:44:35 GMT
Organization: Total Connectivity Providers - Internet access for the UK
Lines: 16
Message-ID: <4jlgnk$bhb@zeus.tcp.co.uk>
References: <4icoh0$qn8@riscsm.scripps.edu> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz> <4j6khc$71o@Starbase.NeoSoft.COM> <315BBA2B.4C5@eurocontrol.fr>
NNTP-Posting-Host: du2-34.tcp.co.uk
X-Newsreader: Forte Free Agent 1.0.82
Xref: newz.oit.unc.edu misc.consumers:121309 sci.bio.food-science:2277 alt.usage.english:89546 alt.tv.commercials:8755 alt.food.sugar-cereals:1507

Peter Hullah <Peter.Hullah@eurocontrol.fr> wrote:

> There is, of course, one exception to this rule, (here in France, at least)
> good old beer. Cheaper than Coke, Perrier, Orange Juice. Then they wonder why
> people drink so much alcohol! I'd love to know the justification given the
> tax on alcohol which there isn't on Coke, water, juice etc.

The same applies in a typical British pub.  The reason I've heard is that
competition is fiercer on beer than on soft drinks.  Mind, having been
drinking cider the other night at UKP1.90 per pint, I find this hard to
believe.


-- 
Markus Laker.



From pking@idirect.com Wed Apr  3 22:07:31 EST 1996
Article: 2278 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 1/3)
Supersedes: <sci/food-science-faq/part1_827610793@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 31 Mar 1996 15:45:18 GMT
Organization: none
Lines: 890
Approved: news-answers-request@mit.edu
Expires: 21 Apr 1996 15:42:09 GMT
Message-ID: <sci/food-science-faq/part1_828286929@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/03/14
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:2278 sci.answers:4101 news.answers:66435

Archive-Name: sci/food-science-faq/part1

Posting-Frequency: weekly
Last-modified: 1996/01/03

IMPORTANT: The "Additions and Changes" section has been moved to a separate
file. At the moment, it is being posted to sci.bio.food-science separately from
the FAQ, and thus will not be found at the FTP archives as of yet. Please look
in the newsgroups for a post with the subject line: 

            Changes and Additions to the FAQ (Mar 2 1996). 

This had to be done because this part of the FAQ was getting to be too long.
This week, it is especailly long, due to the fact that there are so many new web
sites being reported. This posting is also important to new subscribers to the
group, since, aside from reporting additions and changes, it lists where the FAQ
can be FTP'ed from, where you can view a live HTML copy of our FAQ on the web,
and other important bits of info. Hopefully, this will become FAQ 1/4 pretty
soon.

 -- Paul King

FAQ - SCI.BIO.FOOD.SCIENCE Frequently-Asked Questions (1 of 3)

On behalf of Rachel Zemser and Ralph Blanchfield, I welcome you to 
sci.bio.food-science.

You are all encouraged to contact one of us if you have suggestions 
additions, or other 'major' questions we haven't thought of. Our names and 
email addresses are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science 
    <mailto://zemser@students.uiuc.edu>
 
J Ralph Blanchfield, Food Science, Food Technology & Food Law
    Consultant, Chair, IFST Member Relations & Services Committee and Web
    Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common Abbreviations 
    <mailto://pking@idirect.com>

For a glossary of scientific, marketing, industry, technical and legal terms of
relevance to food science, see FAQ 2 of 3. For a list of common questions and
answers about food and food science, see FAQ 3 of 3.

 - Paul King

FAQ  1/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions
*******************************************************************************
FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY


INTRODUCTION

The following documents have been brought to you by:

Rachel  Zemser,  creator of the newsgroup sci.bio.food-science
    <mailto://zemser@students.uiuc.edu>

J  Ralph Blanchfield, 
    Food Science, Food Technology & Food  Law Consultant, Chair, IFST 
    Member Relations & Services Committee and Web Editor, IFST Web on 
    the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common
    Abbreviations <mailto://pking@idirect.com>

    This document has been created to answer questions about Food
Science and the newsgroup sci.bio.food-science. This  document
contains five Parts, formatted in three Files.

FILE 1/3
         I.   Guidelines for posting in sci.bio.food-science
         II.  A list of Food Science related Web Sites
         III. A list of common abbreviations

FILE 2/3
         IV.  Food  Science  Definitions and Interpretations that have 
              been prepared  by  a  joint  working  group of the Institute 
              of Food Science and Technology (IFST) and the UK Association
              of Public Analysts (APA)

FILE 3/3
         V.  Frequently  Asked  Questions About Food Science and Technology
             that  have  been prepared by the Institute of Food Science &
             Technology (IFST), the professional qualifying body for food 
             scientists and technologists; a UK-based body with 
             international interests. 
             <WWW address http://www.easynet.co.uk/ifst/>
             

I. GENERAL GUIDELINES FOR POSTING IN SCI.BIO.FOOD-SCIENCE

     The goals of this newsgroup are:

     1. To discuss topics and issues related to food chemistry,
food microbiology, food engineering/processing, food biotechnology,
dairy science, agriculture, fermentation, nutrition, toxicology,
agribusiness, sensory science, and food safety.

     2. To share experimental methods and improved teaching
techniques.

     3.  To announce job vacancies for food science and technology
professionals in all relevant fields.

     4. To provide an opportunity for food science and technology
professionals to post resumes of up to 500 words.

     5. To make available, and answer questions about, abstracts
of papers for publication or presentations.

     6. To announce professional meetings, conferences, courses,
events, etc.,  world wide

     7. To discuss general areas of interest inside food science
and technology.
 
     8.  Postings are welcome from food science and technology
professionals, as well as from any others seeking advice or
information on  these subjects. No posting may offer for sale or hire,
or request payment for, goods, services or information

     Please make sure that your post is related to the above goals
of  the newsgroup. There are lots of other food related newsgroups and
some of them may be better for your post. Some of these groups are:

    sci.med.nutrition,      rec.food.preserving,      rec.food.cooking,
    rec.food.recipes,       alt.food.wine,            alt.food.fat-free, 
    rec.food-veg,           rec.food.veg.cooking,     alt.support.diet

II. A LIST OF FOOD SCIENCE RELATED WEB SITES

         The following is a list of food science related web sites. Some
    of these may be of interest to food scientists reading this group.

         This list has been created in an effort to bring food scientists
    closer together on the internet. If you find a site that is not
    mentioned in this list please email zemser@students.uiuc.edu

1.ACADEMIC SITES -

         There are many food science/edu web pages. This list does not
    include every one. However, from these sites, one can link to many
    more food science/academic related sites. This list will be updated
    on a regular basis. Though the list is alphebetized, the words 
    'University' or 'University of' are ignored.

         In addition, the web sites are sorted by country, as far as 1)
    the available information, and 2) the country code of the web site
    will allow. This is in light of the fact that the number of websites
    suggested by our subscribers have grown considerably over the past
    while, and some logical ordering is necessary. Persons looking for 
    a site located in England, Wales, Scotland, or Northern Ireland 
    should look under "United Kingdom" in this FAQ. Also , "Holland" is 
    listed in alphabetical order (under N) as "The Netherlands". If your 
    mailer, news reader or text viewer can do a case-sensitive string 
    search, you will find that the spellings of the countries are capitalised.

                                AUSTRAILIA
Queensland University:         <http://www.uq.oz.au/fst/>

                                  CANADA
Acadia University:             <http://ace.acadiau.ca/science/nutr/home.html>
University of Alberta:         <http://www.afns.ualberta.ca/>
University of Guelph:          <http://www.foodsci.uoguelph.ca>
University of Manitoba:      <http://umanitoba.ca/agruculture/agriculture/html>
Technical University of Nova Scotia:           <http://www.tuns.ca:80/foodsci/>

                                 DENMARK
Royal Vetarinary and Agricultural University:      <http://www.foodsci.kvl.dk/>

                                 FINLAND
University of Helsinki:     <http://honeybee.helsinki.fi/MMETT/MMETT.HTM>

                                 GERMANY
University of Hohenheim:  <http://www.uni-hohenheim.de/~ltserv/engl-index.html>

                                  ITALY
Bologna University (Italian; English pages under construction):
                               <http://metal.foodsci.unibo.it/>

                                 JAMAICA
West Indies University (Under construction): 
                   <http://wwwchem.uwimona.edu.jm:1104/lab_manuals/chmAlab.html>

                        THE NETHERLANDS (HOLLAND)
Wageningen Agricultural University:
                               <http://www.spb.wau.nl/lmt/>

                                  SWEDEN
Lund University (Nutrition and Food Chemistry):        <http://www.kc.lu.se/inl>
Lund University (Food Engineering): <http://www.livstek.lth.se/info/livstek.htm>

                                SWITZERLAND
Swiss Federal Institute of Technology (Zurich): 
                                    <http://www.agrl.ethz.ch/D-AGRL/Dept_en.htm>

                              UNITED KINGDOM
University of Huddersfield:    <http://www.hud.ac.uk>
University of Leeds:           <http://www.leeds.ac.uk/food.htm>
Manchester Metropolitan University:   <http://www.doc.mmu.ac.uk>
University of Nottingham:      <http://www.nott.ac.uk>
Oxford Brookes University:     <http://www.brookes.ac.uk>
University of Strathclyde: 
                      <http://www.strath.ac.uk/Departments/BioSci/bbindex.html>
University of Surrey:          <http://www.surrey.ac.uk>
York University:      <http://www.york.ac.uk/depts/biol/web/applied/bfhome.htm>

                              UNITED STATES
Arizona University:            <http://ag.arizona.edu:80/NSC/>
University of California at Davis Dept. of FS and Technology:
                               <http://www-foodsci.ucdavis.edu>
University of California at Davis - R. Paul Singh's Food Engineering course:
                            <http://nachos.engr.ucdavis.edu/~rpsingh/index.html>
University of California at Davis - Seafood Network Information Centre:
                               <http://www-seafood.ucdavis.edu/>
University of Colorado Agricultural List:    
                     <http://wwwmbb.cs.colorado.edu/~mcbryan/bb/66/summary.html>
Cornell University:            <http://www.nysaes.cornell.edu/cifs/>
University of Delaware:    
                  <gopher://bluehen.ags.udel.edu:70/hh/.fosc/.recruit/fosc.html>
University of Florida:      <http://gnv.ifas.ufl.edu/www/agator/htm/foodsci.htm>
University of Houston:         <http://5230.hilton.uh.edu>
University of Illinois:        <http://w3.ag.uiuc.edu/FoodSci/FoodSci.html>
IFT Student Association:       <http://fscn1.fsci.umn.edu/iftsa/iftsa.htm>
Kansas State University:       <http://www.dce.ksu.edu/dce/c11food.html>
University of Minnesota:       <http://fscn1.umn.edu/pages.htm>
Mississippi State University FS:     <http://www.msstate.edu/Dept/FST/Homepage/>
Mississippi State University College of Agriculture and Home Economics:
                               <http://www.abe.msstate.edu/cahe/cahe.html>
National Agricultural Library: <http://www.nalusda.gov/homepage.html>
Oklahoma State Animal Sciences (Livestock):       <http://www.ansi.okstate.edu/>
Ohio State University:         <http://www-fst.ag.ohio-state.edu/>
Oregon State University:       <http://www.orst.edu/food-resource/food.html>
Purdue University:             <http://www.foodsci.purdue.edu>
University of Reading:         <http://www.reading.ac.uk/AcaDepts/af/home.html>
Texas A&M FS and Engineering:  <http://ifse.tamu.edu/ifsehome.html>
Texas A&M Meat Science:        <http://savell-j.tamu.edu/jeff.html>
University of Wisconsin:       <http://uwrf.edu/food-science/welcome.html>
Virginia Tech:                 <http://www.vt.edu:10021/cals/foodsci/>
Washington State University:   <http://av.fshn.wsu.edu/>
Wayne State University:        <http://gallus.tamu.edu/nutr/nutr.html>


2.GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY-

         ACCESSING THIS FAQ THRU THE WEB VIA DEJANEWS.COM OR
    WWW.LIB.OX.AC.UK: By entering the complete name of this newsgroup on
    a web search form at DejaNews <http://dejanews.com/>, you may access
    all past postings in this (or any) newsgroup. The listings of the
    postings will be in reverse chronological order. Where you see the su
    bject line of this FAQ, follow that link, and the result is a copy of
    our FAQ, but with a differnce: All of the web links mentioned in FAQ
    1/1 become LIVE web links. Thus, if you access this FAQ posting via
    DejaNews, all of the links mentioned below becom e live links which
    can be followed to academic, commercial, or government sites
    worldwide. The same is true on any other posting where a user may
    make a passing mention of a web site.

         Better still, Peter Sahlin <Peter.Sahlin@inl.lth.se> reported
    finding a html'ed copy of our FAQ through
    http://www.jazzie.com/ii/internet/faqs.html. It's exact location is
    at

    <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>. 

    It is better than DejaNews in that the FAQ is in the three parts that
    we had intended; you need not press any icons for the next screenful
    of text; and any mentioned links are still live, meaning you can use
    their copy of our FAQ on Netscape to jump to an y site on the
    internet that we have listed. This service is provided to us via the
    University of Oxford. DejaNews can still be useful to look at past
    postings.

         This list will also be updated from time to time.

Agriculture and Agri-Food:     <http://aceis.agr.ca/agmaine.html>
American Association of Cereal Chemists:        <http://wwwnt.scisoc.org/aacc/>
Beer:                          <http://www.mindspring.com/~jlock/wwwbeer.html>
Beer:                          <http://www.mindspring.com/~jlock/rfdbeer.html>
Center For Disease Control:    <http://www.cdc.gov/>
Code of Federal Regulations:   <http://www.pls.com:8001/his/cfr.html>
Codex Alimentarus (FAO):
                 <gopher://Gopher.FAO.ORG/11gopher_root%3A%5Bfao.codex.t0ff%5D>
Consumer Information Center:   <http://www.gsa.gov/staff/pa/cic/cic.htm>
David Mackinnon's list of FS sites:
                               <http://www.upei.ca/~dkmackin/food.html>
Deja News Website:             <http://dejanews.com>
Ed Blonz's FS site list:       <http://www.blonz.com/blonz>
FDA:                           <http://vm.cfsan.fda.gov/>
FDA Center for Food Safety & Applied Nutrition:
                               <http://vm.cfsan.fda.gov/index.html>
Food and Nutrition Information Center(FNIC):  <http://www.nalusda.gov/fnic.html>
Food Law Page:                 <http://fscn1.fsci.umn.edu/FoodLaw/FoodLaw.html>
Foodnet (Canada):              <http://foodnet.fic.ca/>
Functional Foods For Health:   <http://www.ag.uiuc.edu/~ffh/ffh.html>
Garden State Labs HACCP Page:  <http://www.planet.net/gsl/haccp.html>
Health inspector home page:
           <http://www.homeless.com/homepages/ae858@freenet.toronto.on.ca.html>
   (see also)                  <http://www.tripod.com/~ae858/index.html>
IFIC Foundation:               <http://ificinfo.health.org/homepage.htm>
INFOODS, UN University Food and Nutrition Programme:
                               <http://www.crop.cri.nz/crop/infoods.html>
Institute of Food Research:
                            <http://www.infrn.bbsrc.ac.uk/Information/IFR.html>
Institute of Food Science & Technology (IFST): 
                               <http://www.easynet.co.uk/ifst/>
Institute of Food Technologists (IFT):  <http://www.ift.org>
International Food Information Council: <http://www.inicinfo.org/>
Internet Resources for FS & Technology CSIRO, Australia:
                               <http://www.dfst.csiro.au/fdnet20a.htm>
Leatherhead Food Research Association: 
                               <http://www.lrfa.co.uk/lfra>
Maize genome project:          <http://teosinte.argon.missouri.edu>
Morbidity & Mortality Reports: <http://www.crawford.com/cdc/mmwr/mmwr.html>
National Food Safety Database: <http://www.agen.ufl.edu/~foodsaf/foodsaf.html>
NCAHF Home Page:               <http://www.primenet.com/~ncahf/>
New Zealand Institute for Crop and Food Research:     <http://www.crop.cri.nz/>
sci.bio.food-science FAQ on HTML:
           <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>
Soybeans:                      <http://mendel.argon.iastate.edu>
University of Western Sydney (Hawkesbury):
                            <http://www.hawkesbury.uws.edu.au/~geoffs/paul.htm>
USDA Home Page:                <http://www.usda.gov/>
USDA Food and Nutrition Information Center:

                              <gopher://gopher.nalusda.gov:70/11/infocntr/fnic>
USDA food composition tables:
       <http://www.inform.umd.edu/EdRes/TopicgrEnv/USDA/USDAFoodCompositionData>
Veggies Unite!:             <http://www.honors.indiana.edu/~veggie/recipes.cgi/>
Wine:                          <http://www.ee.pdx.edu/~timt/html/wine.html>

3.FOOD COMPANIES

Campbell Soup Company:         <http://www.campbellsoups.com/Welcome1.html>
Dole 5 A Day                   <http://www.dole5aday.com/>
Frito-Lay                      <http://www.fritolay.com>
Gerber Baby food:              <http://www.gerber.com/>
Hershey:                       <http://www.hersheys.com/~hershey/welcome.html>
Kellogs:                       <http://www.kelloggs.com/>
Mars' M&Ms Homepage            <http://www.baking.m-ms.com>
Monsanto:                      <http://www.monsanto.com>
Nabisco:                       <http://www.nabisco.com/>
Quaker Oats:                   <http://www.quaker-oats.com/>
The Snack food Association:    <http://www.usii.net/sfa/>
NutraSweet:                    <http://www.nutrasweet.com/>


 * If anyone knows of any other web sites, email:
                                            <mailto://zemser@students.uiuc.edu>

4. FOOD SCIENCE AND TECHNOLOGY RELATED MAILING LISTS-

         BEEF-L: A mailing list and discussion group for beef specialists
    in university, government and commercial activities.
                                           <mailto://listproc@listproc.wsu.edu>

         CANWINE: is an unmoderated mail discussion group formed to look
    at the whole spectrum of Canadian wines and the Canadian wine
    industry. To subscribe to CANWINE, send the message (no subject
    line): subscribe canwine to:            <mailto://majordomo@acs.ryerson.ca>

         DNH-PILOT The Diet, Nutrition and Health project mailing list
    covers sociology, food science and technology, agricultural economics
    and psychology. Researchers in academic institutions across the
    European Union, hopefully together with industrial partners and with
    some external funding, are involved. To subscribe send email to:
                                    <mailto://dnh-pilot-request@mailbase.ac.uk>

         FDMKTNEWS-MG Once a month you get a short summary of prices and
    availability of foods in the US. Sometimes, comments on new
    regulations, etc. Send email to: almanac@oes.orst.edu, with the
    message: subscribe fdmktmews-mg Food-for-thought ] This list is
    primarily intended as a forum for discussions on all aspects of food
    and eating across different disciplines. The list also provides a
    bulletin board for notices of meetings, employment opportunities, new
    publications etc.                        <mailto://mailbase@mailbase.ac.uk>

         FOOD-COMP: This is a list dealing with food composition and data:
    Subscription (handled manually) <mailto://food-comp-request@infoods.unu.edu>
    Articles:                               <mailto://food-comp@infoods.unu.edu>

         FOODENG A list for discussion and announcements on food engineering  
    topics and events. 
    Subscription (automatic):                    <mailto://listproc@ucdavis.edu>
    with the body of message reading only: "SUBSCRIBE FOODENG yourname". 
    Articles:                                     <mailto://foodeng@ucdavis.edu>

         FOOD-FOR-THOUGHT is a forum for discussion on all aspects of
    food, and a bulletin board for relevant announcements. Send articles to:
                                      <mailto://food-for-thought@mailbase.ac.uk>
    Subscription (automatic):                 <mailto://mailbase@mailbase.ac.uk>
    with the body of message containing only: "JOIN FOOD_FOR-THOUGHT yourname"

         FOOD-LAW : to discuss latest developments in food law and
    regulatory issues and to share course outlines and curricula. The subscribe 
    instructions are: "send the comand: "subscribe food-law <your name>" as the

    only text of an e-mail message to 
                                   <mailto://listserv@listserv@vm1.spcs.umn.edu>
    Articles:                               <mailto://food-law@vm1.spcs.umn.edu>

         FOODLINK This is a mailing list and discussion group for food
    safety specialists in city, county and other settings. Food safety
    alerts are posted to this list when appropriate. The subscribe instructions 
    are: send the comand: "subscribe foodlink yourname" as the only text of an 
    e-mail message" to                      <mailto://listproc@listproc.wsu.edu>
    Articles:                               <mailto://foodlink@listproc.wsu.edu>

         FOODWINE Designed to facilitate discussion among those seriously
    interested in the academic study of food and its accompaniments in
    the 1990's. Send a subscription request to:
                                        <mailto://listserv@cmuvm.csv.cmich.edu>

         J-FOOD-L Discussion of Japanese food, exchange of recipes.
                         <mailto://listserv%jpnknu01.bitnet@pucc.princeton.edu>

         OZWINE Wines of Australia and New Zealand. To subscribe to
    OZWINE, please send the following command in the body of your email
    letter to                           <mailto://MAISER@KOALA.CS.COWAN.EDU.AU>
    With "subscribe ozwine <your name>" being the only text of your email.

         IFT : This is intended for IFT Food Science Communicators and
    other food scientists and technologists approved by the group. Its
    purpose is to permit very rapid dialogue on fast-breaking public and
    media issues affecting the food science and technology profession.
                                        <mailto://ift@lists.acs.ohio-state.edu>

         FOODSCI. This is a closed list, restricted to academic food
    science administrators (department chairs, heads, deans or
    directors). Only they may subscribe (and hence receive e-mails), but
    anyone can post to it. It is intended to enable a single notice to be
    sent to them all simultaneously.<mailto://foodsci@lists.acs.ohio-state.edu>

         FOOD & NUTRITION SPECIALISTS:      <mailto://fnspec_mg@ecn.purdue.edu>

         NUTRITIONAL EPIDEMIOLOGY:            <mailto://nutepi@db0tuill.bitnet>

5. RECOMMENDED FOOD SCIENCE AND RELATED TEXTS
The purpose of this section is to provide information on recommended texts and
reference books which would be useful to both food scientists and non food
scientists. The people recommending these books are the subscribers to
sci.bio.food-science. I will accept corrections and new submissions on an
ongoing basis. 

The format of these entries are loosely based on the Journal of Food Science:
SUBJECT: Author(Year). Title. Edition. City:Publisher. ISBN. Comments.

Where you would normally see "food" as part of the "SUBJECT" field, as in "food
additives" or "food chemistry", the word "food" is dropped.

        ANALYSIS: Nielsen, S. Suzanne, ed. (1994). Introduction to the Chemical
        Analysis of Foods. 1st edition. Boston: Jones and Barlett.  ISBN
        0-86720-826-0.  This is an excellent introduction to the field, and a  
        good "refresher" even for more experienced food chemists.

        ANTIMICROBIALS:  Davidson, P.M. and Branen, A.L.(1993).  Antimicrobials 
        in Foods. 2nd ed. New York: Marcel Dekker. ISBN 0-8247-8906-7.

        ADDITIVES:  Branen, A.L., Davidson, P.M., and Salminen, S.(1990).
        Food Additives. New York: Marcel Dekker.  ISBN 0-8247-8046-9.

        BIOCHEMISTRY: Matthews and Van Holden (1995). Biochemistry. 2nd ed.

        Benjamin-Cummings. ISBN? Very good, very mechanistic general biochem 
        textbook.

        BIOCHEMISTRY: Stryer, Lubert (1995). Biochemistry. 4th ed.  Freeman (?).

        ISBN? Less mechanistic, but it's pretty much the standard in many   
        medical schools.

        CHEMISTRY: Belitz, H-D, and W Grosch(1987). Food Chemistry.     
        Heidleberg:Springer-Verlag. ISBN 0-387-97373-7. Translated from German 
        by Dr D Hadziyev. Title in German: Lehrbuch der Lebensmittelchemie (2nd 
        edition).

        CHEMISTRY: Fennema, Owen, ed. (199?). Food Chemistry. New York: Marcel 
        Dekker. ISBN (Hard) 0-8247-7271-7; (Soft) 0-8247-7449-3. Pretty much the

        standard food chemistry textbook in Food Science departments in the 
        United States and Canada.

        MICROBIOLOGY: Frazier, W. C., and Dennis C. Westhoff(1988). Food    
        Microbiology. 4th Ed. New York: McGraw-Hill. ISBN 0-07-021921-4. 539 pp.

        Hardcover. 6 parts. Part1: Food and microbes. Part 2:Food Preservation.

        Part 3:Contamination and spoilage. Part 4:Foods and Enzymes Produced by

        Microbes. Part 5:Foodborne disease. Part 6:Sanitation, control, and 
        inspection.

        NUTRITION:  Newstrom, Harvey(1993).  The Nutrients Catalog.
        Jefferson, North Carolina: McFarland & Company, Inc.  ISBN:   
        0-89950-784-0. Hardbound, 538 pages, 2&3 columns of 8-point type, 5  
        appendices, index, $65.00. Monologs on 39 vitamins (subdivided into 185

        different chemicals), 43 minerals, 24 aminos, and 6 macronutrients. 
        covering nutrient names, classifications, different chemical forms, 
        deficiency symptoms, side-effects, toxicity symptoms, inhibiting 
        factors, helping factors, food sources with measured content levels, +/-

        variance in content measurements, possible application uses, nutritional

        dosages, therapeutic dosages, experimental dosages, toxic dosages, 11 
        different versions of the USRDA and related regulations, and special 
        warnings.

        ORGANIC CHEMISTRY: Fessenden, R J, and J S Fessenden(1986). Organic 
        Chemistry. 3rd ed. Belmont, Calif: Wadsworth, Inc. ISBN: 0-534-05088-3.

        GENERAL REFERNCE: Budavari, Susan, ed.(1989). The Merck Index: An 
        encyclopedia of chemicals, drugs, and biologicals. 11th Edition. Rahway,
        NJ: Merck & Co. ISBN: 911910-28-X. Contains extensive information on 
        just about every organic compound for which there is either a use for, 
        or a topic of scientific interest.

III. A LIST OF COMMON ABBREVIATIONS

         It is not expected that you know and use all of the
    abbreviations listed below. This list should be used as a reference
    in the event you come across abbreviations that confuse you, or can't
    remember. 

         They include names of organisations, scientific abbreviations,
    and common chemical symbols, derived largely from the Merck Index.

         References given in braces {}. Where {Stryer} appears, refer to 
    Lubert Stryer's _Biochemistry,_ 2nd Edition (Freeman). Where no reference  
    appears the shorthand is suggested by the author. For suggestions and 
    additions email to <pking@idirect.com>. For brevity all except the most 
    common organic compounds are left out. Also left out are most of the 
    units of measurement; both metric and Imperial. 

         Also not included on this list are the generic abbreviations for
    the Internet, such as BTW, IMHO, or RTFM. You can get those in
    newsgroups of the "news.*" hierarchy, notably news.answers,
    news.announce.newusers, and for further help on these and other
    matters having strictly to do with the internet, post your queries
    to: news.newusers.questions.

         ON SUPERSCRIPTS AND SUBSCRIPTS: There has been some concern in 
    the past on the matter of the transmission of superscripts and subscripts 
    over the Internet. Since we are all limited to the ASCII character set, one 
    cannot easily change typeface or fonts in a way that would be transmittable 
    in the bodies of email messages or news messages. A case in point is the
    variable which reports the "heat effect" or "sterilisation effect" of
    a thermal process, called F. F is usually reported in the context of
    two other variables, z (the change in temperature needed for a
    tenfold increase in the amount of bacterial spores killed), and T
    (the core temperature of the can). In normal circumstances, we would
    write F with z as the superscript and T as the subscript.
         If we followed the old conventions used in this FAQ for
    reporting F, we would have to write: F^z_T, which appears illegible. 
    Instead, we suggest a new convention which will make things clear for 
    everyone. Report your variable with your parameters "spelled out" in 
    parentheses. For example: F(z=10 degC; T=121.1 degC). Since the ASCII   
    character set also has no "degree" symbol, these have to be "spelled out" 
    as well. The abbreviation for "degrees Celsius" was taken from the list 
    below.

    ^          Exponent (as in 6.022x10^23, i^(-1/2), e^k)
    _          Subscript (as in E_p (potential energy)) 
    /          Fraction  (as  in  1/2);  as below to separate abbreviations 
               (as in UDP/UMP/UTP); per (as in km/h) 
    ~          Approximately equal to; proportional to 
    =          Equal to 
    !=         Not equal to {C++ programming convention} 
    ==         Equivalent {C++ programming convention} 
    !==        Not equivalent 
    >          Greater than 
    >>         Much greater than 
    <          Less than (the Pac Man always eats the larger value :-) 
    <<         Much smaller than 
    >=         Greater than or equal {programming convention} 
    <=         Less than or equal {programming convention} 
    +/-        Plus or minus (note the special use of the slash) 
    ||         Parallel 
    !          Factorial 
    @          At (as in "500g of lettuce @ $0.45/kilogram") 
    * or x     Multiplication 

    A          Adenine; Adenosine; absorbance (extinction) {Merck}; The 
               conjugate acid of an acid-base pair 
    Ac         Acetyl; Acetic {Merck} 
    AcOAc      Anhydrous Acetic Acid 
    AcOH       Acetic Acid {Merck} 
    AcOEt      Ethyl Acetate {Merck} 
    Acetyl CoA Acetyl coenzyme A 
    AcylSCoA   Acyl coenzyme A 
    ACS        American Chemical Society {Merck} 
    ADP        Adenosine diphosphate 
    AIFST      Australian Institute of Food Science & Technology 
    alc        Alcohol(ic); Ethanol; Ethyl Alcohol {Merck} 
    alk        Alkali(ne) 
    AMP        Adenosine Monophosphate 
    amt(s)     Amount(s) {Merck} 
    aq         aqueous 
    ATCC       American Type Culture Collection 
    atm        atmospheres; atmoshperic 
    ATP        Adenosine triphosphate 
    ATPase     Adenosine triphosphatase 
    AW         Atomic weight 
    Aw         Water activity 

    B          Asparagine or aspartic acid {Stryer}; The conjugate base of an 
               acid-base pair 
    BBSRC      Biotechnology and Biological Sciences Research Council (UK) 
    bp         Base pair; boiling point; boils; boils at; boiling 
               at <temp> {Merck} 
    BP         British Pharmacopeia {Merck} 
    BPC        British Pharmaceutical Codex {Merck} 
    BOD        Biochemical oxygen demand {Merck} 
    BSA        Bovine Serum Albumin 
    BSE        Bovine Spongiform Encephalopathy 
    Btu        British thermal units 
    Bu         Butyl 

    cal        Calorie(s) 
    calc       Calculate(d) {Merck} 
    cAMP       Cyclic AMP 
    cc         Cubic centimeter (milliliter) 
    CDP        Cytidine 5'-diphosphate 
    cf         Compare (confer) {Merck} 
    cGMP       Cyclic GMP 
    CHO        Carbohydrate 
    CI         Color Index (British) {Merck} 
    Ci         Curie {Merck} 
    CIFST      Canadian Institute of Food Science & Technology 
    CMC        Carboxymethylcellulose {cf Merck: CM-cellulose} 
    CMP        Cytidine 5'-monophosphate 
    CNS        Central Nervous system 
    CoA/CoASH  Coenzyme A 
    Conc       Concentrated; Concentration {cf Merck: concn} 
    Cp         Heat capacity, constant pressure 
    CP         Chemically pure {Merck} 
    cpd        Compound; critical-point drying 
    CTP        Cytidine 5'-triphosphate 
    Cv         Heat capacity, constant volume 

    d          Density {Merck} 
    d-         dextrorotatory {Merck} 
    D12        12th Decimal Reduction 
    deg        Degree(s) 
    degC       Degrees Celcius 
    degF       Degrees Fahrenheit 
    degK       degrees Kelvin 
    degR       degrees Roentgen 
    deriv      Derivative 
    DFO        Department of Fisheries and Oceans (Canada) 
    dil        Dilute(d) {Merck} 
    DNA        Deoxyribonucleic acid 
    DNAase     Deoxyribonuclease 
    DMSO       Dimethylsulfoxide 
    dp         Degree of polymerisation 
    ds         Double stranded 

    E          Glutamic Acid {Stryer}; Exponent (as in 6.022 x 10E23) (see also 
               the entry for ^ )
    (E)-       Entgen (German for opposite) in naming cpds 
    ECSAFoST   East,  Central  and  Southern  African Federation  of  Food 
               Science & Technology 
    ed         Edition {Merck}; editor 
    eds        Editors {Merck}; editions 
    ED         Effective dose 
    EDTA       Ethylenediaminetetraacetic  acid. Also: Edathamil; Havidote; 
               Edetic acid; and Versene Acid. {Merck} 
    EFFST      European Federation for Food Science & Technology 
    eg         For example (exempli gratia) {Merck} 
    ELISA      Enzyme-linked immunosorbent assay 
    EPA        Environmental Protection Agency (of the United States) 
    eq/eqn     Equation {Merck} 
    equilib    Equilibrium {Merck} 
    equiv      Equivalent 
    Et-        Ethyl 
    et al      And others (et alii) {Merck} 
    EtOH       Ethanol; Ethyl Alcohol 
    evap       Evaporated; evaporation {cf. Merck: evapn} 
    EU         European Union (was the European Common Market) 

    F          The Sterilisation Effect (see notes above on scripting)
    FAC        Food Advisory Committee (of the United Kingdom) 
    FAO        Food and Agriculture Organisation (of the United Nations) 
    FAQ        Frequently-asked question file (this file) 
    fd         Freeze-dried; Freeze-drying 
    FDA        Food and Drug Administration (of the US; also USFDA) 
    FD&C       The US Food, Drug, and Cosmetic Act {Merck} 
    ff         Pages following (as in "see page 23, ff") 
    FIFSTA     Federation of Institutes of Food Science & Technology of ASEAN 
    fp         Freezing Point 
    FP         Flavoprotein 
    FS         Food Science 
    FT         Fourier Transform(ation) 

    G1P        Glucose phosphate 
    G3P        Glyceraldehyde-3-phosphate 
    G6P        Glucose-6-phosphate 
    GABA       Gamma aminobutyric Acid 
    GC         Gas chromatography/ Gas Chromatograph 
    GDP        Guanosine-5'-Diphosphate 
    gi         Gastrointestinal (tract) 
    GlcA       Gluconic Acid {Merck} 
    GMP        Guanosine-5'-Monophosphate (guanylic acid) {Merck}; Good 
               Manufacturing Practice
    GTP        Guanosine-5'-Triphosphate 

    HACCP      Hazard Analysis Critical Control Point 
    HAZOP      Hazard and Operability Studies 
    Hb         Hemoglobin 
    HbCO       Carbon Monoxide Haemoglobin 
    HbO2       Oxyhaemoglobin 
    HDL        High-density lipoprotein 
    HPLC       High-Pressure (performance, power) Liquid Chromatography {Merck} 
    HSA        Human Serum Albumin 
    HWC        Health and Welfare Canada 

    IARC       International Agency for Research on Cancer {Merck} 
    ICC        Interstate Commerce Commission (USA) {Merck} 
    IDP        Inosine-5'-diphosphate {Merck} 
    ie         That is; that is to say (id est) {Merck} 
    IEF        Isoelectric Focusing {Merck} 
    IFIC       International Food Information Council
    IFSTI      Institute of Food Science & Technology of Ireland 
    IFST       Institute of Food Science and Technology 
    ig         Intragastric 
    IMP        Inosine-5'-monophosphate {Merck} 
    incl       Including {Merck}; included 
    inorg      Inorganic 
    insol      Insoluble 
    IR         Infra-red 
    ISO        Internal Organisation for Standardisation {Merck} 
    ISO 9000   An extension of GMP (which see) and TQM (which see), 
               expanded to an internationally recognised set of quality 
               control standards through improved documentation systems. 
    ITP        Inosine-5'-triphosphate {Merck} 
    IU         International Unit 
    IUC        International Union of Chemistry {Merck} 
    IUFoST     International Union of Food Science & Technology 
    IUPAC      International Union of Pure and Applied Chemistry 
    iv         Intravenous 

    J          Joule(s) 

    l-         levorotatory 
    LC         Lethal Concentration {Merck} 
    LC50       LC for 50% of animals tested 
    LD         Lethal Dose {Merck} 
    LD50       LD for 50% of animals tested 
    LDL        Low-Density lipoproteins 
    log        Common logarithm (Base 10) 
    logn       Base n logarithm, where n is a base number (as in log2) 
    loi        Limit of impurities {Merck} 
    ln         Natural logarithm 
    LPS        Lipopolysaccharide 

    MAC        Maximum  allowable  Concentration {Merck} 
    MAFF       Ministry of Agriculture, Fisheries, and Food (of the UK) 
    max        Maximum; maxima {Merck} 
    Mb         Myoglobin 
    MbO2       Oxymyoglobin {Merck} 
    MCA        Manufacturing Chemists Association (USA) 
    mcg        Microgram 
    mCi        Millicurie 
    Me/Met     Methyl 
    MetOH/MeOH Methanol; methyl alcohol 
    mfg/mfr    Manufacture; manufacturing {Merck} 
    min        Minimum; minutes 
    MLD        Minimum lethal dose 
    MO         Microorganism; Molecular Orbital 
    MOA        Ministry of Agriculture (Canada) 
    MOEE       Ministry of Environment and Energy (Canada) 
    mp         Melting point 
    ms-        Meso (internally compensated) {Merck} 
    MS         Mass spectrometry 
    mw         Molecular weight 

    n          The Omega carbon (as in n-6 for "omega-6"); Avogandro's 
               number; number of moles (as in PV=nRT). 
    NAD+/NADH  Nicotinamide adenine dinucleotide (reduced) 
    NADP/NADPH Nicotinamide adenine dinucleotide phosphate (reduced) 
    NBS        National Bureau of Standards (USA) 
    NCAHF      National Council Against Health Fraud (USA)
    NCTC       National Collection of Type Cultures (USA) 
    NDP/NMP/NTP N-5'-mono/di/triphosphate, where N is any nucleoside 
    ng         Nanogram 
    NIOSH      National Institute for Occupational Safety and Health {Merck} 
    nm         Nanometers 
    NMR        Nuclear Magnetic Resonance 
    NRDC       National Research Development Corporation (USA) {Merck} 
    NSAID      Non-Steroidal anti-inflammatory drugs {Merck} 
    NSC        National Service Center (USA) {Merck} 
    NSERC      National Science and Engineering Research Council (Canada) 
    NSF        National Science Foundation (USA) 
    NZIFST     New Zealand Institute of Food Science & Technology 

    o-         Ortho 
    O          Oxygen; denoting attachment to an oxygen atom {Merck} 
    OAA        Oxaloacetate 
    OD         Optical density 
    OSHA       Occupational Health and Safety Act (USA) {Merck} 
    OsM        Osmolar 

    p-         Para 
    Pa         Pascal 
    PABA       Para-Aminobenzoic Acid 
    PAGE       Polyacrylamide gel electrophoresis 
    pH         The negative base-10 log of the H+ concentration 
    pK         The  negative base-10 logarithm of the equilibrium constant, 
               K, for the reaction in question. 
    ppb        Parts per billion 
    ppm        Parts per million 
    ppt        Precipitate(d)
    Pr         n-Propyl 

    Q          Glutamine {Stryer}; Coenzyme Q (ubiquinone) 
    QA         Quality Assurance 
    QC         Quality Control 
    qv         which see (quod vide) {Merck} 

    R          Arginine {Stryer}; Universal gas constant; alkyl group {Merck} 
    (R)-       Rectus (Right) (naming groups around a central carbon) {Merck} 
    RIST       Radioimmunosorbent test {Merck} 
    RNA        Ribonucleic acid 
    hnRNA      Heterogenous nuclear RNA 
    mRNA       Messenger RNA 
    nRNA       Nuclear RNA 
    rRNA       Ribosomal RNA 
    snRNA      Small Nuclear RNA 
    tRNA       Transfer (soluble) RNA 
    RNase      Ribonuclease 
    RNI        Recommended Nutrient Intakes for Canadians 
    RTECS      Registry of Toxic Effects of Chemical Substances 

    s-         symmetrical 
    S          Serine {Stryer}; Sulfur; denoting attachment to S 
    (S)-       Sinister (left) (Opposite of R) {Merck} 
    sc         Subcutaneous 
    SDS        Sodium Dodecyl Sulfate 
    sec        Seconds 
    sec-       Secondary; attachment to secondary carbon 
    sg/sp gr   Specific gravity 
    SI         International System of Units 
    sol        Soluble; solubility 
    ss         Single stranded 
    STP        Standard Temperature and Pressure 
    sym-       Symmetrical 

    T          Threonine {Stryer}; Temperature 
    T(1/2)     Half-life 
    TDP/TMP/TTP Thymidine di/mono/triphosphate {Merck} 
    TDT        Thermal death time (for MO's (which see)) 
    temp       Temperature 
    tert-      Tertiary; denoting attachment to tertiary carbon 
    Tris       tris(hydroxymethyl)aminomethane 
    TQM        Total-Quality Management 

    UDP/UMP/UTP Uridine di/mono/triphosphate 
    UKFFoST    UK Federation for Food Science and Technology 
    USD        United States Dispensatory {Merck} 
    USDA       United States Department of Agriculture {Merck} 
    USFDA      The United States Food and Drug Administration (also FDA) 
    USP        United States Pharmacopeia {Merck} 
    uv         Ultraviolet

    v          Volume; volt(s) 
    VLDL       Very Low-Density Lipoproteins 
    vol        Volume 
    vs         Versus
    v/v        % Volume in volume {Merck} 

    WHO        World Health Organisation (United Nations) 
    wt         weight 
    w/v        % Weight in volume {Merck} 
    w/w        % Weight in weight {Merck}

    Z          Glutamine or glutamic acid {Stryer}; Z-Value - the change in 
               temperature needed to change TDT by a factor of 10. 
    (Z)-       Zusammen (German for together) - or "Zame Zide" from my 
               organic chemistry days :-) {Merck}



***************************************************************************

END OF FILE 1/3
CONTINUED ON FILE 2/3 




From pking@idirect.com Wed Apr  3 22:07:32 EST 1996
Article: 2279 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!uhog.mit.edu!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: Additions and Changes to the FAQ, and New User Info
Supersedes: <sci/food-science-faq/diff_827610793@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 31 Mar 1996 15:45:20 GMT
Organization: none
Lines: 274
Approved: news-answers-request@mit.edu
Expires: 21 Apr 1996 15:42:09 GMT
Message-ID: <sci/food-science-faq/diff_828286929@rtfm.mit.edu>
References: <sci/food-science-faq/part1_828286929@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Additions and changes to the FAQ, including information for new users.
X-Last-Updated: 1996/03/14
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:2279 sci.answers:4102 news.answers:66436

Archive-Name: sci/food-science-faq/diff

Posting-Frequency: weekly
Last-modified: 1996/02/03

NEWS for March 5, 1996:

CHANGES TO THIS WEEK's FAQ:

The academic Food Science URL's, by Ralph Blanchfield's suggestion, are going to
be alphabetically arranged in order of country. 

Only the changes and additions to the actual academic URLs are listed in this
"NEWS" section (there are enough of them! (-: ). See the FAQ 1/1 for the entire
list of web sites in their new, re-ordered format.

Part I: Section 1: ACADEMIC SITES:
First of all, the following remarks were added to the FAQ after the first
paragraph for this section:

         In addition, the web sites are sorted by country, as far as 1)
    the available information, and 2) the country code of the web site
    will allow. This is in light of the fact that the number of websites
    suggested by our subscribers have grown considerably over the past
    while, and some logical ordering is necessary. If your 
    mailer, news reader or text viewer can do a case-sensitive string 
    search, you will find that the spellings of the countries are capitalised.

Len Steele <mailto://len.steele@ualberta.ca> and Rachel Zemser have contributed
this list of web sites, sorted by country:

                                 AUSTRAILIA
Queensland University:         <http://www.uq.oz.au/fst/>
University of Western Sydney (Hawkesbury):
                            <http://www.hawkesbury.uws.edu.au/~geoffs/paul.htm>

                                  DENMARK
Royal Vetarinary and Agricultural University:      <http://www.foodsci.kvl.dk/>

                                  FINLAND
University of Helsinki:     <http://honeybee.helsinki.fi/MMETT/MMETT.HTM>

                                   ITALY
Bologna U. Food Sci & Technol (Italian; English pages "in the works"!):
                               <http://metal.foodsci.unibo.it/>

                                  JAMAICA
West Indies U. Appl & Food Chem Lab Expts (Under construction): 
                   <http://wwwchem.uwimona.edu.jm:1104/lab_manuals/chmAlab.html>

                           THE NETHERLANDS (HOLLAND)
Wageningen Agricultural University:
                               <http://www.spb.wau.nl/lmt/>

                                  SWEDEN
Lund University (Nutrition and Food Chemistry):        <http://www.kc.lu.se/inl>
Lund University (Food Engineering): <http://www.livstek.lth.se/info/livstek.htm>

                                SWITZERLAND
Swiss Federal Institute of Technology (Zurich): 
                                    <http://www.agrl.ethz.ch/D-AGRL/Dept_en.htm>

                               UNITED STATES
Arizona University:            <http://ag.arizona.edu:80/NSC/>
Arkansas University, Dept. of FS:              
                           <http://www.uark.edu/depts/foodsci/foodsci-home.html>
University of California at Davis Dept. of FS and Technology:
                               <http://www-foodsci.ucdavis.edu>
Univerity of California at Davis - R. Paul Singh's Food Eng. course:    
                            <http://nachos.engr.ucdavis.edu/~rpsingh/index.html>
Univerity of California at Davis - Seafood Network Information Centre:
                               <http://www-seafood.ucdavis.edu/>
California Polytechnic State University FS & Nutr:
                               <http://www.calpoly.edu/~wmarques/projects/fsn/>
University of Colorado Agricultural List:    
                     <http://wwwmbb.cs.colorado.edu/~mcbryan/bb/66/summary.html>
University of Delaware:    
                  <gopher://bluehen.ags.udel.edu:70/hh/.fosc/.recruit/fosc.html>
Iowa State University:
     <gopher://info.iastate.edu/11/departments/Food Science and Human Nutrition>
Kansas State University:       <http://www.dce.ksu.edu/dce/c11food.html>
Kentucky University:   <http://www.uky.edu/Agriculture/FoodScience/welcome.html>
Mississippi State University FS:  <http://www.msstate.edu/Dept/FST/Homepage/>
Mississippi State University College of Agriculture and Home Economics:
                               <http://www.abe.msstate.edu/cahe/cahe.html>
Nebraska Univerity:            <http://ianrwww.unl.edu/ianr/foodsci/fstfpc.html>
North Carolina State University:
                               <http://www2.ncsu.edu/ncsu/cals/food_science/>
Oklahoma State Animal Sciences (Livestock):       <http://www.ansi.okstate.edu/>
Ohio State University:         <http://www-fst.ag.ohio-state.edu/>
Oregon State University:       <http://www.orst.edu/food-resource/food.html>
University of Tennessee Agriculture:     <http://loki.ur.utk.edu/campus/ag.html>
Texas A&M FS and Engineering:  <http://ifse.tamu.edu/ifsehome.html>
Texas A&M Meat Science:        <http://savell-j.tamu.edu/jeff.html>
Virginia Tech:                 <http://www.vt.edu:10021/cals/foodsci/>
Washington State University:   <http://av.fshn.wsu.edu/>
Wayne State University:        <http://gallus.tamu.edu/nutr/nutr.html>


Part I: Section 2: GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY-
The following sites have been added, courtesy of Rachel Zemser and Ralph
Blanchfield:

American Association of Cereal Chemists:        <http://wwwnt.scisoc.org/aacc/>
Codex Alimentarus (FAO):
                 <gopher://Gopher.FAO.ORG/11gopher_root%3A%5Bfao.codex.t0ff%5D>
Ed Blonz's FS site list:       <http://www.blonz.com/blonz>
Health inspector home page:
           <http://www.homeless.com/homepages/ae858@freenet.toronto.on.ca.html>
(see also)                     <http://www.tripod.com/~ae858/index.html>
New Zealand Institute for Crop and Food Research:     <http://www.crop.cri.nz/>


Part I: Section 3: FOOD COMPANIES
The following sites have been added, courtesy of Rachel Zemser:

Campbell Soup Company:         <http://www.campbellsoups.com/Welcome1.html>
Frito-Lay                      <http://www.fritolay.com>
Gerber Baby food:              <http://www.gerber.com/>
Kellogs:                       <http://www.kelloggs.com/>
Nabisco:                       <http://www.nabisco.com/>
Quaker Oats:                   <http://www.quaker-oats.com/>
The Snack food Association.    <http://www.usii.net/sfa/>
NutraSweet:                    <http://www.nutrasweet.com/>

Part 3: List of Common Abbreviations:
The following preamble has been added as a stylistic suggestion:

         ON SUPERSCRIPTS AND SUBSCRIPTS: There has been some concern in 
    the past on the matter of the transmission of superscripts and subscripts 
    over the Internet. Since we are all limited to the ASCII character set, one 
    cannot easily change typeface or fonts in a way that would be transmittable 
    in the bodies of email messages or news messages. A case in point is the
    variable which reports the "heat effect" or "sterilisation effect" of
    a thermal process, called F. F is usually reported in the context of
    two other variables, z (the change in temperature needed for a
    tenfold increase in the amount of bacterial spores killed), and T
    (the core temperature of the can). In normal circumstances, we would
    write F with z as the superscript and T as the subscript.
         If we followed the old conventions used in this FAQ for
    reporting F, we would have to write: F^z_T, which appears illegible. 
    Instead, we suggest a new convention which will make things clear for 
    everyone. Report your variable with your parameters "spelled out" in 
    parentheses. For example: F(z=10 degC; T=121.1 degC). Since the ASCII   
    character set also has no "degree" symbol, these have to be "spelled out" 
    as well. I used the abbreviation for "degrees Celsius" suggested in the 
    list below.


Section 5: ANSWERS TO GROUP 1 QUESTIONS - FOOD AND NUTRITION
In question 17, Riboflavin, or Vitamin B2, will stand unchanged in the FAQ.
There will be additions to the answer to this question later on. Instead a
paragraph has been added in between the first and last paragraphs for this
question. Question 17, in its entirety, will read:

17.Is a vegetarian diet better for us?

         Not necessarily. Current nutritional advice, to eat less fat,
    more fibre, more fresh fruit and vegetables and more starchy foods,
    may indeed be easier to achieve with a vegetarian diet. However,
    animal foods provide a concentrated source of protein, vitamins and
    minerals. These nutrients can be obtained from a vegetarian diet, but,
    unless it is expertly-designed, there could be difficulties with
    protein quality and with some micro-nutrients, especially with
    calcium and vitamin B2 (riboflavin) if milk products are rejected.

         [Note: Whereas vegans are very well informed about problems of
    obtaining sufficient vitamin B12 in a vegan diet, and there are
    numerous yeast-based spreads and supplements for their use, no
    warning is given anywhere in vegetarian/vegan literature about
    vitamin B2. In a typical western diet, some 40 per cent of the
    vitamin B2 intake derives from milk products. Someone switching to a
    vegan or strict vegetarian diet that excludes milk products will not
    only lose a major source of calcium, but will (in most cases,
    unknowingly) lose that 40% of vitamin B2. That is why we rectify that
    information deficiency in this FAQ, so that the deficits can be made
    up from other sources].

         There is an increase in the number of people who are vegetarian;
    either because they are concerned about animal welfare, especially of
    farm animals, and do not wish to eat meat or animal products, or
    because they believe that there are health benefits in following a
    vegetarian diet. The Vegetarian Society provides a wealth of
    vegetarian nutrition information to help ensure the nutritional
    adequacy of such diets.
 __

That's it for the changes! Now on to New User Information. No need to read the
rest of this "NEWS" section unless you're new to the group. 
 __

This FAQ has been accepted to the *.answers newsgroups, and can be found in both
sci.answers and news.answers.

For those who prefer their FAQ by FTP, it can be found in four different
locations at rtfm.mit.edu:

<ftp://rtfm.mit.edu/pub/usenet-by-group/news.answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-group/sci.answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/news/answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/sci/answers/sci/food-science-faq/>

Please email me at <mailto://pking@idirect.com> if there are any problems in
downloading. Like this posting, which has three parts, each directory contains
complete FAQs in three files, called part1, part2, and part3. Each directory
should have an identical, up-to-date, and complete copy of this FAQ. 

rtfm.mit.edu is controlled by its maintainers (not us), and is updated
automatically as a result of our weekly emailing. In addition, the actual
posting of this FAQ to sci.bio.food-science is now a consequence of emailing to
rtfm as well. 

A SHORT NOTE ON FTP RETRIEVAL OF THIS FAQ (for PC/Windows users with SLIP):

If you find your web browser too slow on your system, a better way to FTP is by
use of freeware  like  WS-FTP. It can be downloaded via anonymous FTP from
<ftp://129.29.64.246/pub/msdos>. WS-FTP is free for private, household use. A
fee is required for commercial use. You may find the transfer on WS-FTP is much
faster, and that it uses far less memory. Also, WS-FTP allows you to maintain a
menu of your favourite FTP sites. This is not intended to be an endorsement of
WS-FTP.
 __

Professional food scientists, academics, and others involoved in the food
industry are invited to list their "favourite", or "most highly recommended"
textbooks in the food science field to be added to the FAQ for the benefit of
non-food scientists. The following format is preferred for ease of editing
(loosely based on the Journal of Food Science):

SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments.

The basic idea is to provide enough information for someone to walk into a
library or bookstore and order it. The ISBN number is essential. Comments are
optional.
 __

FOR PEOPLE WHO USE SLIP ON A WINDOWS-BASED PC (Trumpet WinSock, Netscape, etc.):

Our FAQ has been converted to HTML for users of the World-Wide Web. It may be
found at two locations:

     <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>. 
                                   or
                          <http://dejanews.com/> 

The first site is a direct link to our FAQ; the second requires you to fill out
a search form for the correct newsgroup, since DejaNews lists ALL news articles
posted on the Internet over several months. In both cases, the great thing about
seeing out FAQ on HTML is that all of the links we mention are LIVE links. That
is, if you have Netscape, you may point and click on our FAQ from any web site
we mention to wherever those links take you.
 __

You are all encouraged to contact one of us if you have suggestions 
additions, or other 'major' questions we haven't thought of. Our names and 
email addresses are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science 
    <mailto://zemser@students.uiuc.edu>
 
J Ralph Blanchfield, Food Science, Food Technology & Food Law
    Consultant, Chair, IFST Member Relations & Services Committee and Web
    Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common Abbreviations 
    <mailto://pking@idirect.com>

For a glossary of scientific, marketing, industry, technical and legal terms of
relevance to food science, see FAQ 2 of 3. For a list of common questions and
answers about food and food science, see FAQ 3 of 3.

 - Paul King




From pking@idirect.com Wed Apr  3 22:07:33 EST 1996
Article: 2280 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 2/3)
Supersedes: <sci/food-science-faq/part2_827610793@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 31 Mar 1996 15:45:23 GMT
Organization: none
Lines: 891
Approved: news-answers-request@mit.edu
Expires: 21 Apr 1996 15:42:09 GMT
Message-ID: <sci/food-science-faq/part2_828286929@rtfm.mit.edu>
References: <sci/food-science-faq/part1_828286929@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/03/14
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:2280 sci.answers:4103 news.answers:66437

Archive-Name: sci/food-science-faq/part2

Posting-Frequency: weekly
Last-modified: 1995/10/13

RE-POST: FAQ  2/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See 1/3 for preliminary notes and changes to this FAQ. See this part also for a
list of food science related sites or a list of abbreviations.

See 3/3 for general questions and answers about food science.

*******************************************************************************

IV.DEFINITIONS AND INTERPRETATIONS OF FOOD RELATED TERMS

         In the following list of definitions of food-related words and
    phrases, some of the items relate to the requirements under UK and/or
    European laws, regulations or Codes of Practice. In the near future
    anther list will be given referring to the requirements under US laws
    and regulations, and, in time, those of other countries.

         Any questions or comments about these definitions and
    interpretations should be directed to: <jralphb@easynet.co.uk

    INTRODUCTION

         In 1987, the Technical and Legislative Committee (TLC) of the
    Institute of Food Science & Technology, conscious that many
    descriptions of, or claims about, foods were made using ill-defined
    terms which were potentially misleading, set out to remedy that
    situation. Making use both of published material and the expertise of
    the Committee, it prepared and issued objective "definitions" for
    certain key words, a few of which were not considered potentially
    confusing but merely useful to include.

         The intention was not strict definitions in the dictionary
    sense. Some were accounts or interpretations of the limitations
    within which the use of a particular term was justified. Moreover,
    the intention was not to produce a comprehensive dictionary of
    food-related terms, but rather a guide to food scientists and
    technologists, and others professionally concerned with descriptions
    of foods, particularly in labelling and advertising. In 1989, the
    list was expanded and published in Food Science & Technology Today 3
    (2), 128-9.

         In the period since that publication, some of those terms have
    been "officially" defined in legislation, official guidelines or
    Codes of Practice - and it is gratifying to note the extent to which
    these follow the lines of the definitions in the 1989 document. In
    the same period, members of IFST and of the Association of Public
    Analysts have suggested additional terms that are in common usage but
    are ill-defined or sometimes misused. Accordingly, the two
    professional bodies have decided to produce jointly an updated list.

         The list given here includes some terms that were in the 1989
    list (in some cases modified or updated); and some terms that have
    been defined in the interim in legislation or in codes or guides.
    Many of the terms listed here have wider connotations in relation to
    which they may be defined or interpreted; but here it is only the
    food-related usage that is addressed.

         We draw attention to the category Marketing Terms at the end of
    this document, in which have been listed a number of terms often used
    without real meaning in relation to manufactured food products.

         As before, it is hoped that the use, by professionals, of these
    definitions and interpretations will help to minimise confusion and
    misleading use of the terms. With any such exercise, some readers
    will have differing views on individual items, or on the desirability
    of including other terms. IFST and APA will be glad to receive
    constructive comments from members, for consideration when this
    document is next revised and updated.

         Finally, it is pointed out that definitions other than those
    derived from EU or UK legislation, and all interpretations expressed
    here, are opinion, albeit opinion based on the views of the experts
    involved in their compilation. The information in this document may
    not be taken as binding on Public Analysts or enforcement authorities,
    and, in the event of dispute, only the courts can decide.

                                                            Malvern Barnett
                                                            J Ralph Blanchfield

Biopolymer 

         A compound consisting of repeating units of a single
    biologically produced molecule, either straight chain or branched,
    e.g. amylose, amylopectin and cellulose.

Biotechnology

         The application of biological science to the production,
    modification or processing of materials. It encompasses
    long-established activities such as traditional plant and animal
    breeding, brewing, bread-making and effluent treatment, and the more
    modern techniques of genetic modification and the use of fermentation
    technology for the production of some novel protein foods. Though
    meal preparation is arguably a form of biotechnology, it is already
    covered in other newsgroups, such as rec.cooking.* hierarchy.

Boiled

         Having been cooked in boiling water (or, by extension, by
    steaming, as in 'boil-in-the-bag').

Chilled food

         Perishable food which, to extend the time during which it
    remains wholesome, is kept within a specified range of temperature
    usually between 2 and 8 degC.

Chilled food chain

         The sequence of temperature controlled operations after initial
    harvesting, and including chilled transport, cooling during and after
    production, chilled storage, distribution and retailing, through to
    domestic storage until preparation for final consumption.

Comercial Sterility

         A sterile product is one free from viable microorganisms, i.e.
    those capable of reproducing under optimum conditions for growth.
    'Commercial sterility' is a term commonly used in the canning
    industry meaning the condition achieved by the application of heat
    sufficient to render the processed product free from viable
    microorganisms (including those of known public health significance),
    capable of growing in the food under normal non-refrigerated
    temperatures at which the food is likely to be held during
    distribution and storage.

Convenience food

         A manufactured product requiring little or no preparation (other
    than heating, diluting or dissolving in water, where appropriate)
    before consumption.

Cooked

         Having been subjected to a heating process sufficient to render
    the food suitable for consumption.

Critical control point

         Any point in a specific food system where loss of control may
    result in an unacceptable risk.

Crude fibre

         The structural component of the plant cell wall being the
    residue obtained after consecutive acid and alkali digestion of a
    food or food material. Crude fibre is determined for nutritional
    declarations on animal feeding stuffs and also for defining brown
    bread in the Bread and Flour Regulations 1984.

Dairy

         When used as a descriptive term for food, refers exclusively to
    milk and milk products. In the EU its use is legally governed by
    Council Regulation 1898/87 on the Protection of Designations used in
    the marketing of Milk and Milk Products, as supplemented by
    Commission Decision 888/566/EEC. Help in interpreting some of these
    provisions was given by a MAFF Guidance Note (November 1989). The
    Council Regulation was subsequently implemented by the UK in the Milk
    and Milk Products (Protection of Designations) Regulations 1990.

Dehydrated (food)

         Food or food products from which all but a small percentage of
    the water has been removed under controlled conditions.

Designer food(s)

         See Functional Foods and Marketing Terms.

Disinfection

         The application of effective chemical or physical agents or
    processes to a cleaned surface or to a water supply to reduce the
    number of microorganisms to a level consistent with good hygiene
    practice.

Dietary fibre

         In scientific terms, dietary fibre is a mixture of components
    derived from plant cell wall material and non-structural
    polysaccharides, as well as non-starch polysaccharides added to
    foods. It includes non-digestible polysaccharides such as cellulose,
    hemicelluloses, gums, pectins, mucilages and lignin. From a nutrition
    point of view, some authorities also include 'resistant starch' (i.e.
    starch that is resistant to enzymic degradation, usually as a result
    of processing).

         Currently, there is no universally accepted method for
    determination of dietary fibre. For some years the UK Ministry of
    Agriculture, Fisheries and Food (MAFF) has adopted the definition,
    for the purposes of label declaration, that dietary fibre is
    non-starch polysaccharides as determined by the Englyst method; but
    in Guidelines issued in March 1994, MAFF indicated that analysts may
    use any other methods which give similar results. The Englyst method
    excludes resistant starch. Most EU countries and the USA use the AOAC
    Prosky method. This method includes resistant starch and the value
    for dietary fibre obtained is therefore invariably higher than that
    by the Englyst method. It should be noted, however, that no
    recognised analytical method fully corresponds to biological
    performance.

Emulsion

         A term descriptive of a food or food material consisting of a
    stable blend of two or more otherwise immiscible liquids, usually an
    oil and an aqueous phase, achieved by appropriate physical means and
    usually with the incorporation of emulsifying and stabilising agents.

Enriched

         See "fortified foods"

Fast Food

         This term is not descriptive of food per se, but categorises a
    type of catering outlet, providing, within seconds of being ordered,
    counter delivery of freshly-prepared food items capable of being
    eaten without cutlery. This delivery is mainly dependent on
    scheduling based on accurate anticipation of fluctuating demand, a
    production system and staff capable of keeping pace with it, and
    sufficient counter servers to minimise queuing. Because some foods
    (e.g. burgers) have lent themselves more readily to this type of
    operation, the term has come to be applied to them too.

Fermentation

         The process of chemical change in animal or plant material,
    catalysed by enzymes of biological origin. It may be intended, as in
    brewing of beer or vinegar, or unintended and undesirable, as in food
    spoilage.

Fermented (food)

         Food material having been subjected to fermentation

Fibre

         Sometimes used synonymously with "dietary fibre" including in
    European and UK nutrition labelling legislation

Flavour/flavoured

         The term 'flavour' may have reference to sensory quality of a
    food as perceived by a combination of smell and taste. When used as a
    noun, 'flavour', for which the legally correct term is 'flavouring',
    is defined in the UK Flavouring in Food Regulations 1992 as a
    material used to impart odour, taste or both to a food.

Food

         The Codex Alimentarius defines 'Food' as "any substance, whether
    processed, semi processed or raw, which is intended for human
    consumption and includes drink, chewing gum and any substance which
    has been used in the manufacture, preparation or treatment of food,
    but does not include cosmetics or tobacco or substances only used as
    drugs".

         In the UK Food Safety Act 1990, 'food' is defined as including
    drink, food ingredients, food additives, chewing gum and similar
    substances, but excluding live animals or live fish (unless consumed
    alive), animal feeds, controlled drugs and medicinal products bearing
    a product licence. This definition states what 'food' includes and
    excludes (similarly to the latter part of the Codex definition) but
    it is deficient in failing to define what food is.

Food hygiene

         All environmental factors, practices, processes and precautions
    involved in protecting food from contamination by any agency, and
    preventing any organism present from multiplying to an extent that
    would expose consumers to risk or result in premature spoilage or
    decomposition of food.

Fortified (food)

         Three separate circumstances may be defined: Restored, enriched,
    and fortified foods, as described here:

         Restore

               the addition of nutrients to foods in order to restore the level
         of those nutrients that were originally present, but have been
         destroyed or lost in processing.

         Enrich

                   The addition to a food of one or more nutrients which were
         already present in that food in lower than desirable amounts.

         Fortify

               The addition to a food of significant quantities of a nutrient
         that was not originally present in that food or was present only in
         nutritionally insignificant amount.

Free from ....

         For food to be described as 'free from X' (or by terms having a
    similar import) the food, at the point of sale, must be either free
    from X when tested by a standard reference method of analysis or it
    must contain no more than a specified maximum of X.

Free from added ....

         If a food in its original state contains X, it may be described
    as 'free from added X' (or by terms having a similar import) only if
    no X has been introduced, directly or indirectly, via any ingredient
    or during production, manufacture, processing, packaging, storage,
    distribution or point of sale. MAFF Guidelines (1993) specify that
    'no added sugar' means that no sugars, or foods composed mainly of
    sugars, should be added to a food or any of its ingredients; and that
    'no added salt' means that no salt or sodium compounds should be
    added to the food or to any of its ingredients.

         It should be noted, however, that in the instance of a food
    which strictly complies with the foregoing but itself has a high
    sugar content (for example date paste) the description 'no added
    sugar', though true, could be held to be misleading (Section 3(2) of
    the Trade Descriptions Act 1968).

Fresh

         The condition of a short shelf-life perishable unprocessed food
    prior to perceptible evidence of physical, chemical or
    microbiological change. Fresh is normally applied to unprocessed
    foods e.g. fresh eggs, fresh meat, showing that they are in their
    original state. It is also used in apparently contradictory terms,
    e.g. fresh pasteurised cream to distinguish it from more highly
    processed sterilised cream.

Functional

         Fulfilling a specific physical, chemical or biological function.

Functional food(s)

         All foods are functional, and to term some (as distinct from
    others) as 'functional' is illogical. The term is one of the
    marketing-coined names (others are 'neutraceuticals' and 'designer
    foods') to categorise foods which are considered or claimed to offer
    specific health benefits while avoiding the requirement to be
    licensed medicines (See Marketing terms, below).

Genetic modification

         see FAQ in section V (including within-species and
    trans-species) Part 2, Q 7, 8, and 9

Genetically modified-See FAQ same sections as above

Genuine

         'Genuine' in connection with foods means an authentic type or
    source. It serves to distinguish ingredients which might otherwise be
    synthetic (e.g. 'vanilla ice cream, made with genuine vanilla') or it
    may establish the origin or type of a food (e.g. genuine Manzanilla
    olives, genuine Italian olive oil).

GMP

         'Good manufacturing practice' (GMP) is that part of a food
    control operation aimed at ensuring that products are consistently
    manufactured to a specified quality appropriate to their intended
    use. It thus has two complementary and interacting components; the
    manufacturing operation itself and the control system and procedures.
    Reference should be made to the IFST publication 'Food and Drink -
    Good Manufacturing Practice: A Guide to its Responsible Management'.
    (3rd Edition, 1991).

HACCP

         Hazard Analysis Critical Control Point (HACCP) is a preventive
    system of food control. It involves examining and analysing every
    stage of a food-related operation to identify and assess hazards
    (q.v., below); determining the 'critical control points' (q.v.,
    above) at which action is required to control the identified hazards;
    establishing the critical limits that must be met at, and procedures
    to monitor, each critical control point; establishing corrective
    procedures when a deviation is identified by monitoring;
    documentation of the HACCP plan and verification procedures to
    establish that it is working correctly.

HAZOP

         Hazard and Operability Studies (HAZOP) is a systematic
    structured approach to questioning the sequential stages of a
    proposed operation in order to optimise the efficiency and the
    management of risk. Thus, the application of HAZOP to the design of a
    proposed food-related operation, should result in a system in which
    as many critical control points as possible have been eliminated,
    making the subsequent application of HACCP during subsequent
    operations much easier to carry out.

Hazard

         Any intrinsic property of a system, operation, material or
    situation that could, in certain circumstances, lead to an adverse
    consequence. In food terms, this particularly refers to an adverse
    consequence (health risk or loss by spoilage) to the consumer.

Health food

         This is essentially a marketing term, the meaning of which has
    never been clear. There is no legal basis and no evident objective
    justification for the term, which implies a superiority over foods
    not so described. So-called health foods fall into four main
    categories, namely

         1) products in respect of which there is adequate scientific
    substantiation for the specific permissible nutrition and/or health
    claims made, and which are labelled in accordance with relevant
    legislation;

         2) those in respect of which there is 'folklore' and some
    scientific evidence for the claims, but falling short of
    substantiation;

         3) those making claims for which there is little or no
    scientific evidence;

         4) other products that are frequently sold in health food shops
    e.g. 'wholefoods' (q.v.).

         It should be noted that some products in categories 2 and 3 have
    given rise to concerns about their safety, which, in certain cases,
    have led to prohibition.

Hermetically sealed container

         Strictly, an 'hermetically sealed container' is one that is
    sealed so as to be air-tight. Commercially sterile food products may
    be packed in non-metallic containers that are not completely
    air-tight. In the latter context, an 'hermetically sealed container'
    has been defined as one that is designed and intended to be secure
    against entry of microorganisms.

High in .....

         Complying either with a declared or, where existing, a
    legally-specified minimum, or a legally-specified percentage increase
    compared with a product not making a "high in" claim for the
    parameters involved."

Higher in (increased) .....

         Complying either with a declared or, where existing, a
    legally-specified percentage increase compared with a product not
    making such a claim, for the parameter involved.

Home made

         This term has no defined meaning but it implies that a food has
    been prepared on a small scale, either on domestic premises or
    premises not associated with large scale manufacture.

Improved

         Primarily a marketing term, and sometimes used in conjunction
    with 'new', it may cover a wide variety of circumstances, including
    minor cosmetic changes, cost-cutting changes, and formulation changes
    to make the product more acceptable to purchasers. It is the latter
    case that most properly justifies the use of the term.

Instant

         This term is strictly justified only in the cases of dry powders
    or mixes which rehydrate instantly, i.e. in a matter of a few seconds
    (e.g. instant coffee, instant tea) and should be reserved for such
    speedy action. By extension, however, the term has sometimes been
    misused by applying it to dry mix products which rehydrate faster
    than some others but still take a few minutes rather than a few
    seconds. For the latter, a term such as 'rapid' would be more
    appropriate.

Irradiated

         Having been subjected to ionising radiation.

Isotonic

         A term applied to a liquid product, e.g. a drink, having osmotic
    properties approximating to those of blood serum, i.e. 280 milli-
    osmoles per kg.

Light/Lite

         These terms are used to signify a lower energy or lower fat
    version of a particular food, [and therefore should comply with
    conditions applying to a reduced .... claim. (see Reduced .......)].
    That would imply at least 25% reduction of the norm, but some opinion
    holds that it should mean at least 50% reduction.

Low calorie/low energy

         A description which may be applied to foods which, when ready
    for consumption, have an energy value no greater than 167 kJ (40
    kcal) per 100 g (for the purposes of theUK Food Labelling Regulations
    1984, intense sweeteners and similar products are exempted from this
    limit).

Low in .....

         Complying either with a declared or, where existing, a
    legally-specified maximum or a legally-specified percentage reduction
    compared with a product not making a 'low in' claim for the
    parameters involved.

Manufacture

         The complete cycle of production of a food product from the
    acquisition of all materials, through all stages of subsequent
    processing, packaging and storage, to the despatch of the finished
    product.

Meat

         'Meat' means the flesh, including fat and the skin, rind,
    gristle and sinew in amounts naturally associated with the flesh, of
    any animal or bird which is normally used for human consumption, but
    including only those parts of the carcase listed in Part I of
    Schedule 2 of the UK Meat Products and Spreadable Fish Products
    Regulations 1984.

Natural

         The extensive use of 'natural' in labelling and advertising
    arises from a public misconception, that 'natural' necessarily means
    'safe', healthy', 'nutritious' (in contrast to its perceived
    opposites, 'unnatural', 'unsafe', 'chemical', 'processed', etc). The
    consequent marketing view that 'natural' should be used wherever
    possible to reassure those fearing adverse effects of 'unnatural'
    foods, resulted in widespread indiscriminate use of 'natural' despite
    the efforts of food scientists and technologists in industry and
    enforcement to restrict its use to justifiable cases. Although based
    on a misconception of the significance of 'natural', if some
    consumers wish to select foods which are 'natural', they are entitled
    to information that is meaningful and not misleading.

         In 1989 MAFF published FAC guidelines on the detailed conditions
    and circumstances in which the use of 'natural' or similar terms) was
    justified. In summary these were (a) to describe single foods of a
    traditional nature to which nothing has been added and which have
    been subjected only to such processing as to render them suitable for
    human consumption.; (b) to describe food ingredients obtained from
    recognised food sources, and which meet the criteria in (a); (c) to
    describe flavouring substances (but see 'natural flavouring', below)
    or permitted food additives obtained from recognised food sources by
    appropriate physical processes or traditional food preparation
    processes. The reference in (a) to 'a traditional nature' was
    intended to exclude foods such as mycoprotein which may be products
    of natural sources but were not considered by FAC to accord with the
    public perception of 'natural'. Compound food should not be described
    as 'natural' but could be described as 'made from natural
    ingredients' if all of the ingredients comply with (b) or (c). In the
    cases of foods not complying with the above criteria, 'natural' or
    its derivatives should not be used in brand or fancy names or
    incorporated in meaningless copy. Phrases such as 'naturally good',
    naturally better', etc should be avoided.

         At the time IFST urged that the abuse of the term was such that
    these conditions should be embodied in legislation, but Ministers
    decided otherwise. Nevertheless, although these conditions do not
    have de jure force of law, enforcement authorities and courts can use
    them as yardsticks in assessing whether a particular usage is
    misleading; so to that extent they have de facto legal force.

Natural flavouring

         The UK Flavourings in Food (Amendment) Regulations 1994 now
    provides a legal definition to supersede that provided in relation to
    flavourings in the FAC Guidelines on the use of the word 'natural'.
    It provides that a 'natural' flavouring may be obtained from
    vegetable or animal material by enzymatic or microbiological methods
    as well as physical ones; and that if the name of the flavouring
    refers to its vegetable or animal origin, it can only be designated
    'natural' if it is derived wholly or mainly from the named vegetable
    or animal source.

Nature-Identical

         a term applied to flavouring substances or mixtures thereof that
    have been synthesised or isolated from aromatic raw materials but are
    chemically identical with substances found in natural products used
    for human consumption - in the US this is otherwise known as
    "Artificial flavor".

New 

         Primarily a marketing term, and sometimes used in conjunction
    with 'improved', it may cover a wide variety of circumstances,
    ranging from a minor formulation or packaging change from a
    previously marketed product, through a product that is new to the
    manufacturer but very similar to products already on the market, to a
    product that is really innovative. How long can a product labelled
    'New' continue to be so labelled? There is no official answer, and it
    is extremely difficult to give one. This is because a new product may
    be subjected to test marketing in a particular part of the country,
    and then 'rolled out' progressively until it reaches national
    distribution, perhaps taking up to two years in doing so. A maximum
    of one year from national distribution seems a reasonable limit.

Novel (food, process)

         Food or food ingredients produced from raw material that has not
    hitherto been used (or has been used only to a small extent) for
    human consumption in the area of the world in question, or that is
    produced by a new or extensively modified process not previously used
    in the production of food. A question open to debate is "At what
    point does a novel food (e.g. mycoprotein), having come on the market
    and being fairly widely consumed, cease to be a novel food?"

         Any person or company contemplating marketing in the UK a novel
    food or one containing a novel ingredient should make a prior
    submission to the Advisory Committee on Novel Foods and Processes
    (ACNFP).

Nutraceutical

         See Functional food.

Organic

         (See FAQ part 1, No. 20 for comparisons between organic and
    other foods)

         This term, like 'natural', has been used for marketing purposes,
    in this case to reassure those who fear the use of 'chemicals' in
    agriculture. In the past, the meaning of 'organic' was by no means
    clear, and instances were found of so-called organic products
    containing higher agricultural chemical residues than their
    non-organic counterparts. If some consumers desire organic produce
    they are entitled to know it complies with certain standards.

         The Organic Products Regulations 1992 give effect to EU Council
    Regulation EEC No 2091/91 on organic production of agricultural
    products and foodstuffs. The use of the word 'organic' is restricted
    to agricultural crops and livestock and products made from them, in
    compliance with the detailed provisions of Annexes I, II and III of
    the Council Regulation. The control body in the UK is Food From
    Britain, carrying out its duties through the UK Register of Organic
    Food Standards (UKROFS) which is based at the Food From Britain
    office.

         Compound foods may be described as organic if at least 95% of
    the ingredients (apart from added water) are of organic origin. If
    the compound food contains less than 95% but more than 50% organic
    ingredients, the food may not be described as organic but the organic
    components may be identified as such in the list of ingredients.

Original

         This adjective may be justified in respect of a well established
    product, to distinguish it from subsequent variants marketed by the
    manufacturer. Likewise it could be used in respect of a product which
    was first in the marketplace to distinguish it from subsequent
    'me-too' imitations.

Probiotic

         This term, as a noun or adjective, has previously been used to
    refer to 'microorganisms and substances which contribute to the
    intestinal microbial balance'. However, the inclusion of 'substances'
    created the paradox that antibiotics could be probiotics if they were
    specific enough to destroy harmful bacteria thereby restoring the
    intestinal microbial balance. Accordingly, it is now suggested that
    'probiotic' should be taken to refer to 'a live microbial preparation,
    either as a food or animal feed, which can benefit the host through
    restoring its intestinal microbial balance'.

         The microorganisms most commonly involved as probiotics are the
    Lactobacilli, Bifidobacteria, Streptococci and some yeasts and
    moulds. Probiotic preparations may have one or a mixture of organisms
    of various genera, species, sub-species or strains, and may take a
    variety of physical forms.

         There is conflicting evidence, and controversy, about the extent
    to which colon flora can be influenced by oral administration of the
    various microorganisms involved, at the levels found in conventional
    foods.

Processed

         Having been subjected to treatment designed to change one or
    more of the properties (physical, chemical, microbiological, sensory)
    of food.

Processing aid

         In the UK Food Labelling Regulations 1984, 'processing aids' are
    not separately defined; but the definition of 'additive' 'includes
    processing aids insofar as they added to, or used in or on, food'. It
    follows that a processing aid is an additive which facilitates
    processing without significantly influencing the character or
    properties of the finished product. Examples would be a tablet
    release agent used to coat the inside of tablet moulds, or a spray
    used to allow bread to be released from baking tins or trays. There
    are, however, anomalous instances. For example, if an anti-caking
    agent is added to a powder ingredient to facilitate its flow
    properties while being conveyed to a mixer, where it is incorporated
    into a liquid product or a dough for baking, the anti-caking agent is
    used solely as a processing aid, and hence need not be declared. If
    however, that powder ingredient is directly packed into containers
    for sale as such, or is incorporated in a dry mix product, the
    anti-caking agent is not acting solely as a processing aid and must
    be declared as an additive.

Pure

         This word is used as a marketing term, and is usually applied to
    a single ingredient with no additions, e.g. pure vegetable oil, pure
    orange juice, whether in the form of a single ingredients food or
    when used as a major ingredient of a compound food.

Quality

         When applied meaningfully to the character of a food, 'quality'
    may refer to (a) the degree or standard of excellence; or (b) the
    fitness for purpose; or (c) the consistency of attainment of the
    specified properties of the food. In the context of food control, it
    is meaning (c) that applies.

         The term is sometimes used in a meaningless marketing sense
    (e.g. 'X is a quality product').

Raw

         In the earliest or primary state, after harvesting or slaughter,
    not having been subjected to any treatment apart from cleaning, size
    grading or size reduction, (e.g. diced raw vegetables, raw minced
    beef).

         Some ingredients termed 'raw materials' may actually be 'raw'.
    Often, however, one manufacturer's starting materials are other
    manufacturers' finished products; and a more accurate description
    would be 'starting materials'.

Real

         A marketing term, used normally to emphasise the presence of an
    authentic ingredient in a product, as distinct from a substitute
    (e.g. biscuits with a real chocolate coating).

         See also Genuine.

Re-formed

         'Re-formed' meat is an artefact having the appearance of a cut,
    joint, slice or portion of meat, formed by combining pieces of meat
    which have undergone processes generally including tumbling or
    massaging or specific alignment of fibres, with or without the
    addition of finely comminuted meat and/or meat emulsion, and then
    forming in moulds or into shapes. Codes of Practice exist for the
    labelling of cured meat products and quick frozen meat products
    respectively, made from re-formed meats.

Reduced .....

         Complying either with a declared or, where existing,
    legally-specified percentage reduction compared with a product not
    making a ""reduced" claim, for the parameter involved.

Restore

         See Fortified (foods).

Rich in .....

         See High in .....

Selected

         Primarily a marketing term, implying superior quality. It should
    not be used unless it can be substantiated that the product quality
    has been enhanced by an actual selection process.

Sensory

         Relating to the use of the sense organs. (Note the distinction
    from 'organoleptic' 'relating to an attribute of a product
    perceptible by the sense organs')..

         BS 5098 (identical with ISO 5492: 1992) entitled 'Sensory
    Analysis Vocabulary' provides an extensive and authoritative set of
    definitions of terms relating to sensory analysis.

Snack

         A small quantity of food, eaten informally between, or in place
    of, main meals.

Snackfood (Snack food)

         A convenient food item specifically manufactured for use as a
    snack.

Spoilage

         Any perceivable change undergone by a food, through any cause,
    that renders it unwholesome or unacceptable for use. Spoilage is
    usually the result of enzyme or microbial action resulting, for
    example, in lipolytic rancidity, putrefaction, fermentation, or mould
    growth; but food can also spoil by other means, for example overlong
    storage, non-enzymic browning, or exposure to air or light. In
    practice the term is most frequently applied to categorising such
    deteriorative changes (other than food infection or intoxication)
    when caused by microorganisms.

Steak

         'Steak' has, in the past, been taken to mean a cut or thick
    slice from the beef animal. However, a judgement in the Court of
    Appeal in 1986 allowed a re-formed product to be called 'Chicken
    Breast Steaks Flaked and Formed Chicken in a Crispy Crumb' on the
    grounds that the description of the product, as a whole, was clear,
    accurate and not misleading. This judgement, therefore, means that
    'steak' can be used, provided that it is properly qualified, as a
    generic term, probably in relation to any animal, bird or fish
    normally used for human consumption, and whether or not the meat has
    been re-formed.

Traditional

         One way of defining 'traditional' in relation to foods and food
    processes is to say it is the opposite of 'new' or 'modern' (cf. the
    FAC's use of 'traditional' with the intention to exclude novel foods,
    see 'natural', above). It can also be applied to a particular
    characteristic of a food; for example 'traditional flavour', 'made in
    the traditional way'. This leaves unresolved, however, the question
    "at what point does yesterday's 'new' or 'modern' become today's
    'traditional'?". One suspects that for each generation, 'traditional'
    means anything up to and including the foods and methods of one's
    early youth! For some, 'traditional' appears to mean rule-of-thumb
    craft-based rather than based on science/technology.

Unadulterated

         A food material containing no additions or contaminants foreign
    to the normal product which otherwise would debase it or confer or
    disguise inferior quality.

Wholefood

         Any food which contains all its naturally occurring components,
    (e.g. pulses, raw vegetables) and without the addition of other
    substances. A wholefood can be a mixture of wholefoods.

Wholesomeness

         'Wholesomeness' is a convenient single term which embodies a
    large number of aspects and attributes of a food. In summary, a
    wholesome food is one that satisfactorily meets the expectations of
    the segment of consumers at which it is aimed; and that has been made,
    stored and handled in compliance with any relevant legislative
    standards and with all of the principles of good manufacturing
    practice.

         Full consideration of these characteristics is given in IFST
    Professional Conduct Guideline 'Wholesomeness of Food'. This relates
    to a clause in the Code of Professional Conduct, requiring each
    member "to take legitimate steps through proper channels to ensure
    (or assist in ensuring) the wholesomeness of any food with which he
    or she is concerned".

MARKETING TERMS

         When used in the labelling, advertising or description of a food,
    the main (and sometimes total) role of the terms listed under this
    heading is to promote the sale of the product rather than provide
    necessary information to the purchaser. Terms often falling into this
    category include 'health food', 'designer food', 'functional food',
    'improved', 'natural', 'new', 'pure', 'quality', 'selected',
    'traditional'.

         Food scientists and technologists who are in a position to
    advise on product labelling, advertising or promotional material
    should do their best to ensure that such terms are not used in ways
    that could mislead (see IFST Professional Guideline No 6 'Scientific
    Issues and Food Promotion').

*******************************************************************************

END OF FILE 2/3
CONTINUED ON FILE 3/3 




From pking@idirect.com Wed Apr  3 22:07:35 EST 1996
Article: 2281 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!uhog.mit.edu!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 3/3)
Supersedes: <sci/food-science-faq/part3_827610793@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 31 Mar 1996 15:45:25 GMT
Organization: none
Lines: 898
Approved: news-answers-request@mit.edu
Expires: 21 Apr 1996 15:42:09 GMT
Message-ID: <sci/food-science-faq/part3_828286929@rtfm.mit.edu>
References: <sci/food-science-faq/part1_828286929@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/03/14
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:2281 sci.answers:4104 news.answers:66438

Archive-Name: sci/food-science-faq/part3

Posting-Frequency: weekly
Last-modified: 1995/10/13

RE-POST: FAQ Section 3/3 - SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See the first section (1/3) of this FAQ for any preliminary and 
introductory remarks. See this section also for a list of food science related
sites and abbreviations.

For a list of definitions of industry, marketing, and scientific terms in food
science, see section 2/3 of the FAQ.

*******************************************************************************

V. FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY

         Here are brief answers, compiled by the Institute of Food
    Science & Technology, to some of the most frequently asked questions
    about food science and technology topics. Food scientists and
    technologists will appreciate that, because they are brief, and
    because they are intentionally written so as to be comprehensible to
    enquiring non-scientists readers of the newsgroup, they will not
    adequately fulfil the requirements of a scientist looking for a full
    "textbook" account.

         The Institute of Food Science & Technology (IFST) is the
    independent non-profit professional qualifying body for food
    scientist and technologists, a UK-based body with international
    interests. Its home page on the World Wide Web is at
    http://www.easynet.co.uk/ifst/

KEY DEFINITIONS

Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

                                *****
    
         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

FAQ GROUPINGS

         In the interests of "user-friendliness" the FAQ is written so
    that, as far as possible each answer is self-contained. This of
    necessity results in some repetition of material in the answers to
    related question For convenience, the FAQs are in four Groups as
    follows:

         GROUP 1 FOOD AND NUTRITION
         GROUP 2 FOOD SAFETY 
         GROUP 3 ADDITIVES AND PACKAGING 
         GROUP 4 SCIENCE AND FOOD 

         The following is a summary of the questions, by the grouping 
    described above. The group answers can be found under headings of the 
    format: "ANSWERS TO GROUP [number] QUESTIONS - [group name]", excluding the 
    quotes and square brackets, and all capital letters. When the answer 
    to a question is given, the question and question number will be 
    repeated in the line above it.

GROUP 1 -- FOOD AND NUTRITION
    1.What is good/bad food? 
    2.What is a good diet?
    3.Do I need to worry about getting enough protein?
    4.Is sugar harmful?
    5.Isn't honey healthier than sugar?
    6.Why is sugar used in foods?
    7.Is salt harmful?
    8.Why is salt used in foods?
    9.Are fats harmful?
    10.What about different types of fat?
    11.Should we cut out all fats?
    12.What is a hydrogenated vegetable oil?
    13.What are trans fatty acids?
    14.Is margarine better for us than butter?
    15.Aren't natural foods better for us than processed foods?
    16.Why are foods processed?
    17.Is a vegetarian diet better for us?
    18.Isn't it more expensive to eat a 'prudent' diet?
    19.Do we need more vitamins and minerals?
    20.Do organic foods taste better?
    21.What foods are good for arthritis?
    22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?
    23.What are 'junk foods'?

GROUP 2 -- FOOD SAFETY
    1.What is food poisoning?
    2.Why has food poisoning increased so much?
    3.Why all the fuss about food hygiene?
    4.Aren't  we  losing  natural  immunity by producing foods with no 
      pathogens present?
    5.How can food poisoning be prevented?
    6.What about irradiation of food?
    7.Isn't genetic modification a dangerous interference with nature?
    8.Doesn't  gene  transfer  from  one species to another create the
      risk of ethical problems or even cannibalism?
    9.Shouldn't  all  genetically  modified foods, or those containing
      genetically modified ingredients, be labelled as such, to warn
      consumers?
    10.With regard to BSE, is British beef safe to eat?

GROUP 3 -- ADDITIVES AND PACKAGING
    1.Why are food additives used?
    2.But aren't additives dangerous?
    3.Food colours are only cosmetic -- shouldn't they be banned?
    4.Why are foods packaged?
    5.What function does packaging perform?
    6.Do  we  really  need  the  protection  that packaging is said to
      provide?
    7.Is packaging wasteful of materials and energy?
    8.Can  packaging  and energy usage be reduced without compromising
      the protection it gives to the food?
    9.Why are there so many different types of packaging materials?
    10.Why are some packages difficult to open?
    11.What about recycling of packaging?
    12.What about returnable, refillable systems?
    13.Why does packaging contribute so much to household waste?
    14.Do packaging materials affect the food in them?

GROUP 4 -- SCIENCE AND FOOD
    1.What is food science? What is food technology?
    2.Wouldn't our food be even better without scientists and technologists 
      interfering with it?
    3.Why do scientific experts often disagree?
    4.Doesn't hindsight show that the experts always "got it wrong"?

ANSWERS TO GROUP 1 QUESTIONS - FOOD AND NUTRITION *****************************

1.What is good/bad food?

         In keeping with their Code of Professional Conduct, food
    technologists in industry take great care to ensure that food
    products are safe and wholesome. But eating or drinking too much of
    any food can be bad for you -- too much water can kill you. We
    shouldn't think of good foods or bad foods, but of good or bad diets.

2.What is a good diet?

         A good diet is a balanced one; lots of different foods and not
    too much of any one food. That way you get all the nutrients that you
    need. Many countries have guidelines for healthy diets, including in
    some cases recommended daily amounts of specific nutrients. However,
    it is emphasised that these are for healthy individuals, not for
    those with disease symptoms, food allergies, or intolerances. These
    people should consult a dietitian or physician.

3.Do I need to worry about getting enough protein?

         You will automatically get enough protein to stay healthy if you
    eat a varied diet and sufficient of the wide range of foods available
    to stop you feeling hungry.

4.Is sugar harmful?

         Not in itself. However, if you eat a lot of sugar in the form of
    sweets (candy), you may not eat enough of all the other foods needed
    to provide your body with the nourishment it needs. Sugar can cause
    dental decay if you eat sweets or drink sugar-sweetened drinks
    between meals. You need to clean your teeth afterwards in the
    conventional way or by eating a piece of cheese. Otherwise the sugar
    sticks to your teeth causing plaque and decay.

5.Isn't honey healthier than sugar?

         Not really. Honey is largely a strong solution of sugars called
    fructose and glucose, which affect teeth only very slightly less than
    ordinary sugar (sucrose). There is nothing specially healthy about
    honey. The traces of micronutrients it contains are too small to make
    any significant contribution to our diet.

6.Why is sugar used in foods?

         Sugar is used in some foods to make them sweet, in others in
    small quantities to enhance the flavour but not enough to make them
    sweet. In some foods, however, sugar is an essential part of the
    structure and recipe; for example in cakes or biscuits (cookies).

7.Is salt harmful?

         Salt is essential to a healthy diet. We need about 1 g of salt a
    day. However, many of us consume about 10 g a day, ten times as much
    as we really need. A single dose of ten times that amount could be
    fatal! There is evidence that, for some people, too much salt can be
    a contributory factor to high blood pressure. Just how much is 'too
    much' varies from person to person. Prudent advice would be to reduce
    consumption to around 5 g per day.

8.Why is salt used in foods?

         There is enough salt naturally present in food to satisfy our
    daily 1 g need. However, salt is sometimes added during processing or
    cooking of food, and is also often sprinkled on a meal by consumers
    to enhance and improve the taste and flavour. Bread, tomatoes, boiled
    eggs do not taste good enough for many people unless salt is added.
    It is also used to preserve some foods. Salt curing is one of the
    earliest known forms of food preservation.

9.Are fats harmful?

         As with everything else, but more importantly with fats, too
    much is harmful. Many common diseases such as heart disease are
    linked to high consumption of fats, more especially saturated fats --
    the type mostly found in animal fat.

10.What about different types of fat?

         Fats in foods, or, more correctly, their fatty acids, are of
    three main types, saturated, monounsaturated and polyunsaturated.

         Saturated fatty acids carry a full quota of hydrogen atoms in
    their chemical structure. This is the type that increases the amount
    of cholesterol in the blood and is considered a risk factor in heart
    disease; animal fats are the main source.

         When one pair of hydrogen atoms is missing, the fatty acids are
    termed monounsaturated. They do not raise blood cholesterol and may
    even be beneficial. The main sources are olive oil and rapeseed oil
    (used in some margarines and low fat spreads).

         When more than one pair of hydrogen atoms is missing, the fatty
    acids are termed polyunsaturated. They predominate in most vegetable
    oils. Most appear to have no effect on blood cholesterol levels but
    are useful if they replace saturates in the diet. However, those
    found in fatty fish and fish oils (termed omega-3 polyunsaturated)
    are considered to help to lower cholesterol and therefore to be
    beneficial.

11.Should we cut out all fats?

         No, because some fatty acids are essential, and we need a
    certain amount of fat in the diet to be able to absorb the
    fat-soluble vitamins. Compared with an average Western diet, a
    prudent diet would contain a reduced intake of total fat, and, within
    that, a lower proportion of saturated fat and a higher proportion of
    mono- and polyunsaturated fats.

12.What is a hydrogenated vegetable oil?

         Vegetable oils, as the name implies, are liquid at room
    temperature. To make them suitable for use in margarines and
    shortenings, they are hydrogenated, i.e. treated with hydrogen, to
    solidify them. The hydrogenation process makes them more saturated.

13.What are trans fatty acids?

         Unsaturated fatty acids in foods can exist in two
    differently-shaped forms, scientifically described as the cis and
    trans forms. Some trans fatty acids are naturally found in milk and
    butter. When oils are hydrogenated, the unsaturated fatty acids
    become partially-saturated though retaining a degree of unsaturation.
    In the course of this, these still partially-unsaturated fatty acids
    have, to some extent, become converted to the trans form. While some
    research suggests that trans fatty acids may be harmful, the evidence
    is somewhat conflicting. As yet there is no official guidance on the
    subject, other than that the amount currently consumed should not be
    increased.

14.Is margarine better for us than butter?

         There is no simple answer. Butter contains more saturated fatty
    acids than margarine, but less trans fatty acids than some
    margarines.

15.Aren't natural foods better for us than processed foods?

         Nearly everything we eat comes originally from a natural source,
    but much of it is processed to preserve it so that it keeps better
    (e.g. canned, frozen or chilled foods); or to make it easier to eat
    (like wholemeal bread, a highly processed food made from wheat); or
    to make it safer (like milk that is pasteurised).

         There is no simple answer to the question. In some instances
    processed food is better for us, for example because harmful
    substances naturally present have been removed or destroyed during
    processing, or because the food has been enriched with nutrients. In
    many instances there is no difference. It could be argued that, taken
    in isolation, an apple for dessert is better for you than a chunk of
    Black Forest Gateau covered in cream; but even in the healthiest diet,
    there is room for an occasional indulgence.

16.Why are foods processed?

         To make them palatable, edible, convenient and with suitable
    keeping properties, Processing also adds variety to the diet by
    making foods from combinations of ingredients, as cooks have done
    down the ages.

17.Is a vegetarian diet better for us?

         Not necessarily. Current nutritional advice, to eat less fat,
    more fibre, more fresh fruit and vegetables and more starchy foods,
    may indeed be easier to achieve with a vegetarian diet. However,
    animal foods provide a concentrated source of protein, vitamins and
    minerals. These nutrients can be obtained from a vegetarian diet, but,
    unless it is expertly-designed, there could be difficulties with
    protein quality and with some micro-nutrients, especially with
    calcium and vitamin B2 (riboflavin) if milk products are rejected.

         [Note: Whereas vegans are very well informed about problems of
    obtaining sufficient vitamin B12 in a vegan diet, and there are
    numerous yeast-based spreads and supplements for their use, no
    warning is given anywhere in vegetarian/vegan literature about
    vitamin B2. In a typical western diet, some 40 per cent of the
    vitamin B2 intake derives from milk products. Someone switching to a
    vegan or strict vegetarian diet that excludes milk products will not
    only lose a major source of calcium, but will (in most cases,
    unknowingly) lose that 40% of vitamin B2. That is why we rectify that
    information deficiency in this FAQ, so that the deficits can be made
    up from other sources].

         There is an increase in the number of people who are vegetarian;
    either because they are concerned about animal welfare, especially of
    farm animals, and do not wish to eat meat or animal products, or
    because they believe that there are health benefits in following a
    vegetarian diet. The Vegetarian Society provides a wealth of
    vegetarian nutrition information to help ensure the nutritional
    adequacy of such diets.

18.Isn't it more expensive to eat a 'prudent' diet?

         Eating more fruit and vegetables and less fat does at first
    sight cost more, and needs more careful selection of foods. On the
    other hand, if these 'prudent diet' foods are replacing prepared
    convenience foods and fatty-sugary desserts, there may actually be a
    cost-saving.

19.Do we need more vitamins and minerals?

         A balanced and varied diet -- not too much of anything -- will
    normally supply enough from a nutrition point of view. There may be
    problems for children, adolescents, the elderly, women during
    pregnancy and lactation, and people on slimming diets. These people
    would probably benefit from a vitamin and mineral supplement. There
    is also increasing evidence that certain vitamins (i.e. vitamins C
    and E) have additional beneficial properties as antioxidants.

20.Do organic foods taste better?

         Some people who favour organic foods for other reasons claim
    that they taste better; but there is so much flavour variation among
    different varieties, different degrees of ripeness or freshness or
    length of storage of the same fruit or vegetable, that it is very
    difficult for individuals to make true comparisons.

         Generally, when attempts have been made to carry out
    scientifically-designed blind tasting tests on the same variety,
    organic versus non-organic, taste panels have been unable to detect a
    flavour difference.

21.What foods are good for arthritis?

         No individual foods will positively help disorders of this kind,
    although there is some evidence that a diet low in saturated fats and
    high in polyunsaturated fatty acids (particularly the omega-3
    polyunsaturated fatty acids) could benefit sufferers. Although there
    are various anecdotal claims about benefit from avoiding certain
    foods, there is little or no scientific evidence to support them.

22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?

         No convincing scientific evidence has so far been forthcoming to
    substantiate claims for any of these supplements.

23.What are 'junk foods'?

         This term has no specific meaning. It is an invented label which
    some people have applied to foods of which they disapprove. It has,
    for example, been applied indiscriminately to all fast food and all
    snack foods. It has also been applied to any food high in fat and/or
    sugar (and so in calories) but low in other nutrients. However, there
    is no evidence that such foodsare other than acceptable as part of a
    balanced diet.

ANSWERS TO GROUP 2 QESTIONS - FOOD SAFETY *************************************

1.What is food poisoning?

         Food poisoning is illness caused by any harmful amount of a
    natural or contaminating substance in a food, but especially illness
    caused by some highly infective kinds of bacteria. If not prevented
    -- as it can be by care and good hygiene -- some kinds of bacteria
    can grow to large numbers in food and produce toxins (poisons) some
    of which are difficult to destroy by cooking. Other kinds can cause
    illness by growing to large numbers in the digestive system. Symptoms
    include abdominal pain, diarrhoea and vomiting, and may last from a
    few hours to a few days. In extreme cases food poisoning can prove
    fatal, especially to babies, the elderly and others with weakened
    immune systems.

2.Why has food poisoning increased so much?

         Food scientists and technologists in industry take great care to
    try to ensure that food products are safe and wholesome. It is
    probable that increased food poisoning statistics are due to a
    combination of the following factors:-

         1) increased public awareness, so that large numbers of
    previously unreported 'stomach upsets' are now increasingly reported
    as cases of food poisoning;

         2) changing lifestyles, including changed shopping habits --
    shopping less frequently in larger amounts and consequently storing
    food for longer periods;

         3) the increased marketing of chilled prepared dishes, which
    need shorter times between purchase and consumption and more
    carefully controlled low temperature domestic storage than many
    people have understood or provided;

         4) the emergence of some hitherto unknown or new strains of
    micro-organisms.

3.Why all the fuss about food hygiene?

         It is a fact of life that food is threatened by dangerous
    microbes at every stage from farm to the table. So food safety calls
    for many measures and great care at every stage or the food chain.
    Leave a single loophole anywhere, and all the other efforts may be in
    vain. So there are two overriding needs in the manufacture of safe
    and wholesome foods; the first, in every food operation, knowledge of
    what the law requires and of how to set up a sound method of handling
    and an effective quality and safety control system; and the second,
    knowledge and practice of food hygiene by everyone who handles or
    takes decisions about handling, food, whether in factories,
    distribution, retail, catering (foodservice) or in the home.

         In addition to training of adults in food businesses, therefore,
    many consumers need to learn a lot more about food hygiene, and
    tomorrow's adults now at school should be taught food hygiene so that
    it becomes second nature to them.

4.Aren't we losing natural immunity by producing foods with no pathogens 
  present?

         That fear is groundless. The opposite view, that all food should
    be completely sterile, is totally unrealistic. Bacteria are around us
    all the time .There is no way that food can be made sterile, except
    by putting it in an hermetically-sealed container (e.g. a can) and
    treating it with a defined heat process to sterilise it; and even
    then, once the can is opened, the food is exposed to the atmosphere
    and contamination by airborne microorganisms. But when food is
    consumed, it is not the presence of microorganisms that is of
    concern. Danger only comes if they are allowed to multiply to large
    numbers in food or in the digestive system. This is preventable by
    taking great care and ensuring good hygiene at all stages of raw
    material handling, manufacture, distribution, retailing, catering
    (foodservice) and in the home.

5.How can food poisoning be prevented?

         There is no single answer. It needs a combination of measures
    and safeguards all the along the food chain from farm to table. See
    the answer to FAQ 3 "Why all the fuss about food hygiene?"

6.What about irradiation of food?

         Irradiation is a comparatively new method, one method among many,
    of safe food preservation. It is, however, the only method (apart
    from ultra-high pressure) of pasteurising without use of heat, and
    can therefore be valuable in a limited number of cases; for example,
    soft fruits and prawns, where quality is retained better than in heat
    pasteurisation. It is a controversial technique but, despite media
    scare stories, tests show that it is a safe and reliable process.
    Whether, and to what extent, it will be used for any particular food
    in a country will depend on governmental approval, economics and
    public acceptance

         As irradiated foods come on the market, so long as there is a
    continuing public demand for unirradiated versions they will
    obviously continue to be marketed alongside the irradiated versions.
    But where the quality and safety of the irradiated products prove
    superior, and the economics are viable, concerns will in time
    disappear. This is exactly what happened a few generations ago when
    similar concerns were expressed about permitting pasteurisation of
    milk; yet today people happily and safely drink pasteurised milk. No
    doubt the same will occur with acceptance of irradiated foods in the
    future.

7.Isn't genetic modification a dangerous interference with nature?

         Genetic modification has been used for countless years and
    applies to all the food we eat. Traditional breeding methods to
    improve animals and plants are genetic modification by slow,
    hit-and-miss means. Science now enables it to be done systematically
    and more rapidly. What is different, and could not be done by
    traditional breeding, is the purposeful copying of genes from one
    species to another.

         Professional food scientists are concerned to serve the public
    interest by furthering the application of science and technology to
    all aspects of the supply of safe, wholesome, nutritious and
    attractive food, nationally and internationally. The newer kinds of
    genetic modification can provide immense benefits in human well-being
    world-wide, especially in medicine, agriculture and food. Yes, like
    every bit of mankind's progress from being a cave-dweller, it is a
    form of interference with nature. Of course any new technology has
    potential hazards. If these frightened mankind off all new
    technologies we would still be living in the Stone Age. The answer is
    for scientific effort to be made to foresee hazards and eliminate
    them, for example, to avoid the risk of loss of genetic diversity.
    That is why, for example, the introduction of any new
    genetically-modified food is controlled in the UK in accordance with
    the stringent assessment and recommendations of the UK Advisory
    Committee on Novel Foods and Processes.

8.Doesn't  gene  transfer  from  one  species to another create the risk of 
  ethical problems or even cannibalism?

         The officially appointed UK Committee on the Ethics of Genetic
    Modification and Food Use, chaired by the Rev. John Polkinghorne,
    carried out a wide public consultation and issued a report in
    September 1993 on all of the moral and ethical issues involved. This
    was accepted by the UK Government and welcomed by IFST. The Committee
    found that the concerns were misconceptions rather than of real
    substance, arising from lack of knowledge, outside the scientific
    community, of just what was involved.

         The fact is that any gene extracted from one species for copying
    into another, is not itself inserted but is copied in the laboratory
    and diluted millions of times before a single gene is transferred.
    The chance that the original gene would be found are much less than
    the chance of recovering a particular drop of water from all the
    oceans of the world. If this were widely understood fears of
    cannibalism or of contravening religious food taboos would be seen to
    be unwarranted. Unfortunately, this fact does not make good media
    copy, whereas sensational "cannibalism" scare stories do.

         The Polkinghorne Committee's conclusions were:

         a. genetic modification of food and medicines is here to stay.
    It is not something to be stopped, and it would not be ethically
    right or necessary that it should be;

         b. there is no reason for any ban on the use of copy genes of
    human origin or from animals subject to dietary restrictions, but
    scientists working in this field should be discouraged from using
    such genes where alternatives would be equally effective;

         c. products containing such copy genes should be labelled to
    enabled consumers to make informed choices;

         d. government and industry should look for ways of explaining
    genetic modification to the general public.

9.Shouldn't all genetically modified foods, or those containing genetically
  modified ingredients, be labelled as such, to warn consumers?

         There are two distinct kinds of genetic modification. The first
    is as old as the hills, and applies to all the food we eat.
    Traditional breeding methods of improvement are genetic modification
    by slow, hit-and-miss means. Science now enables it to be done
    systematically and more rapidly. That kind of modification needs no
    special label indication -- otherwise it would have to be given on
    virtually all foods.

         The second kind, which could not be done by traditional breeding,
    is copying genes from one species to another. If some consumers wish,
    for whatever reason, to avoid purchasing products of this second
    kind, if the copy genes remain present in the food product, that
    information should be given on the label.

         This dual approach was adopted in the recommendations of the UK
    Food Advisory Committee, accepted by the UK Government and welcomed
    by IFST.

10.With regard to BSE, is British beef safe to eat?

         Despite speculation, there is no scientifically valid evidence
    to suggest that it is unsafe to eat British beef or that BSE can be
    transmitted from cows to humans. Nevertheless successful measures
    have been taken, both to reduce the incidence of BSE in cows (by
    prohibiting past animal feed practices which are now thought to have
    contributed to the epidemic) and to prohibit certain parts of the
    animal, the offals such as brain, spinal cord, tonsil, thymus, spleen
    and intestines going into the human food chain. Having said that,
    scientists always have to keep open minds. They have to act on
    existing knowledge while recognising that further research may lead
    to new information that could in turn lead to new conclusions.


ANSWERS TO GROUP 3 QUESTIONS - ADDITIVES AND PACKAGING *************************

1.Why are food additives used?

         Many foods depend on additives for safety, stability or
    preservation. Preservatives inhibit growth of microbes that cause
    food poisoning. Ham and bacon would be highly dangerous without the
    preservative that also gives them their characteristic colour.
    Freedom from separation, or a smooth creamy texture depends on
    emulsifiers. Without other kinds of additives many foods would look
    less pleasant, or taste less pleasant, or go off more quickly, or
    cost more.

2.But aren't additives dangerous?

         All additives in the UK and Europe are controlled by law, and
    only those are permitted that have undergone stringent tests for need
    and for safety in use, and have been been found satisfactory by
    independent committees of scientists and medical experts. A similar
    situation applies in most other countries. Some people are allergic
    to, or intolerant of, particular additives; many more are allergic to,
    or intolerant of, substances naturally present in foods, such as
    strawberries, fish, nuts, etc.

3.Food colours are only cosmetic -- shouldn't they be banned?

         Part of the enjoyment and appeal of food is its appearance,
    including its colour. Homemakers, cooks and chefs have always used
    colours in cooking to enhance appearance or to compensate for colour
    deterioration during cooking. The same applies to some manufactured
    foods. For example without colour margarines appear grey and
    unpalatable; with colour they are visually attractive and popular.
    The colours used are only those that have been tested and found
    satisfactory by the same stringent procedures as those for additives
    in general. Colour judiciously used adds to the enjoyment of food.
    Would you want to return to only black-and-white on TV or on your
    computer screen?

4.Why are foods packaged?

         Foods are packaged to protect them and keep them in good
    condition while they are delivered to stores, stacked on shelves or
    stored at home.

5.What function does packaging perform?

         The primary packaging of the food contains it; preserves it and
    protects it from contamination or damage; carries the identification
    and description of the contents; provides visible evidence as to
    whether the package has been tampered with; and reduces household
    waste by providing only the edible part of foods.

         The outer packaging (e.g. paperboard cartons) is an essential
    means of transporting to retail stores large quantities of the packs
    for stacking on shop shelves.

6.Do we really need the protection that packaging is said to provide?

         Yes. Food safety absolutely requires it. Moreover, a World
    Health Organisation study has indicated that in developed countries
    with sophisticated storage, packaging and distribution systems
    wastage of food is estimated at only 2-3%. In developing countries
    without these systems wastage is estimated at between 30% and 50%

7.Is packaging wasteful of materials and energy?

         Of course the production of anything, including packaging
    materials, uses raw materials and energy. However, both packaging
    material manufacturers and food manufacturers operate in an intensely
    competitive environment, causing continual search for ways to
    minimise packaging costs without compromising the protection or
    presentation of the product.

         Packaging also reduces the amount of material entering the waste
    stream. Most packaged fresh and processed foods have had the
    non-edible material (e.g. husks, peels, vegetable tops, bones of
    animal or fish, etc) removed during preparation. As a result, those
    materials are used for animal feed or other purposes instead of going
    into domestic waste. Likewise, energy is saved by not having to
    transport that inedible material through the distribution and retail
    chain to the consumer.

8.Can  packaging  and  energy  usage  be  reduced  without compromising the
  protection it gives to the food?

         Here are four examples

         In 1970, the weight of a metal can for baked beans was 68.9 g.
    In 1990 the same size can weighed 56.6 g.

         In 1950, a glass milk bottle weighed 397 g. In 1990, the same
    size bottle weighed 245g.

         In 1983 a 1.5 litre PET plastic soft drinks bottle weighed 66 g.
    In 1990, the weight has been reduced to 42 g.

         In 1950 a tinplate beer can weighed 91 g. In 1990 an aluminium
    beer can weighed only 17 g, and was fully recoverable for recycling.

9.Why are there so many different types of packaging materials?

         Most food products can be packed in a variety of alternative
    ways. Manufacturers choose the most appropriate type of packaging for
    a product, depending on the nature and requirements of the product,
    the degree and nature of protection needed, the method of
    distribution, the shelf-life and the environmental impact.

10.Why are some packages difficult to open?

         the design of a package is inevitably a compromise between, on
    the one hand, the essential protection of the contents, in some cases
    requiring extra robustness or an airtight seal, and on the other hand,
    easy and convenient use, including ease of opening. A really
    well-designed pack is one that strikes an effective balance between
    these two requirements. While there are some packs that are more
    difficult to open than others, when an occasional pack is encountered
    that is virtually impossible to open, it is usually the result of a
    temporary maladjustment of a packaging machine (for example, forming
    much too tight threading of a metal cap on a bottle) rather than a
    design fault. Manufacturers are increasingly having their attention
    drawn to the special 'openability' problems encountered by customers
    with physical disabilities, and efforts to improve matters in this
    direction will benefit all users

11.What about recycling of packaging?

         The '3 R's' of current environmental packaging law and practice
    are Reduce, Re-use and Re-cycle. These are the main ways of
    minimising municipal waste disposal. As far as re-cycling of food
    packaging is concerned is concerned, the major materials have to be
    considered and dealt with separately.

         Glass, tinplate and aluminium, when recovered by re-cycling, can
    give similar performance to that provided by the virgin materials.
    Re-cycling all three reduces overall energy usage (particularly with
    aluminium). Re-cycling schemes are now in operation for the recovery
    of both tinplate and aluminium containers. Glass containers (eg. milk
    bottles) if sound can be returned and re-used; but broken glass
    ('cullet') is returned to the glassworks for re-cycling. Paper and
    paperboard can be recovered and re-cycled for newsprint, tissues, and
    some grades of paperboard.

         Various plastic materials present a variety of recovery and
    re-cycling problems. About half of all consumer goods are packaged in
    plastic of one kind or another, yet, because of the lightweight
    character of plastic packaging, it represents only 15% by weight. Its
    light weight is of course economical of materials and energy for
    transport of goods packed in plastic. Most individual plastic
    packages (without counting the weight of contents) weigh less than 10
    g, and some of these are contaminated with food residues such as
    yogurt, fats, cream and similar products. The light weight makes it
    more difficult to collect and transport for re-cycling. Lightweight
    films, bags, pouches, etc made of plastics or plastics/paper
    laminates are probably better incinerated to recover energy.

12.What about returnable, refillable systems?

         There are several requirements for a re-fillable system to work.
    Consumers must be made aware of which containers are returnable; the
    operation is local, centred around each filling plant with a radius
    of about 50-80 kilometers; the transport system for delivery and
    returns is preferably controlled by the filling plant; the cost of
    returning the empty container and of washing and handling it, must
    not exceed the cost of a single-trip container; the containers must
    be suitable for return by the consumer via conveniently sited bottle
    banks.

13.Why does packaging contribute so much to household waste?

         It is only when the package is emptied and needs to be disposed
    of that we notice it. People are seldom aware of the role of the
    packaging in protecting the product in distribution and until it is
    opened for use.

         A UK Royal Commission on Environmental Pollution found that
    total packaging (not just food packaging) contributes 1% of the total
    of all solid wastes. Total household waste contributes only 4% of all
    solid wastes.

         A study of waste by the US Chamber of Commerce indicated that
    the relationship between food waste and packaging waste was clear; as
    packaging use (and subsequent disposal as waste) increases, food
    wastage decreases.

14.Do packaging materials affect the food in them?

         The packaging material has both to preserve the food and to
    protect it from deterioration, outside contamination or damage during
    distribution and storage; and the packaging material in direct
    contact with a food must not itself harm, or be harmed by, the food.
    The packaging material for a particular food must therefore be
    carefully selected with these considerations in mind. Most countries
    have developed strict controls, based on extensive testing, for the
    use of "food contact" materials; and these help to ensure that a
    correct choice is made.


ANSWERS TO GROUP 4 QUESTIONS - SCIENCE AND FOOD *******************************

1.What is food science? What is food technology?

         *Note. The answers given are the same as the KEY DEFINITIONS
    given at the beginning of this section, but are repeated here for
    convenience

    Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

    Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

2.Wouldn't  our  food  be  even better without scientists and technologists
  interfering with it?

         No. It is the scientists and technologists, working in
    universities and research establishments, in industry, as consultants
    to industry, and in enforcement and government agencies, who extend
    the frontiers of knowledge about the properties and behaviour of food;
    apply increasing knowledge to the development of the present (and
    future) wide variety of safe and attractive foods; design and operate
    quality assurance systems to ensure that quality and safety are
    maintained during the manufacture, distribution and retailing of
    foods; operate surveillance systems to ensure that legal, quality and
    safety requirements are being met.

3.Why do scientific experts often disagree?

         Personal opinions vary in every walk of life, but scientists
    disagree far less than the media suggest. However, at the 'cutting
    edge' of scientific research, there can be genuine disagreements on
    the validity or interpretation of available information and on how
    new research findings may affect previous interpretations. Scientists
    are accustomed to debating these matters, and it is in the course of
    thrashing out these differences and highlighting gaps of knowledge
    where further research is needed, that scientific knowledge advances.
    It requires objective judgement, without, on the one hand, undue
    zealotry or, on the other hand, defence at all costs of entrenched
    positions of past orthodoxy.

4.Doesn't hindsight show that the experts always "got it wrong"?

         No. Hindsight shows that the experts nearly always "got it
    right". It's simply that we only notice the rare instances where they
    did get it wrong. And in those instances, we have to ask why.
    Sometimes the scientists were in fact right, but human error occurred
    in applying that knowledge. Sometimes it was that the knowledge
    available at that time was insufficient. Scientists are not
    magicians. Twenty years ago they knew only a fraction of what we know
    now; which in turn is only a small fraction of what we will know in a
    few years time. Research brings new knowledge all the time and at an
    accelerating rate.

         However, our profession is the repository of existing knowledge
    in the field of food science and technology, and includes the
    researchers expanding the boundaries of that knowledge and the
    experts applying it for a safe, wholesome, 