Stability ofE- andZ-Ajoene in Home-Made Mayonnaise

Home Made: New Media in the Home Mode

This essay investigates the peculiar situation of a new media project which takes as its raw material the home-video archive of a deaf man gone blind. In an attempt to revive this 'lost archive', Planet Usher: An Interactive Home Movie looks to uncover enduring spaces of productivity and, in the process, to make a case for the enduring viability and importance of home modes of production. While...

The mayonnaise droplet.

Efficacy of commercial formulas in comparison with home-made formulas for enteral feeding: A critical review

Background: In several disease conditions, patients must inevitably be nourished by enteral feeding (EF). Though in many countries, commercial formulas are routinely used for EF, in Iran still home-made formulas are commonly employed as commercial formulas are not covered by insurance. This may pose patients to malnutrition and bring about further costs.  The aim of this study was to evalu...

A Home-Made Hartshorne-Serre Correspondence

We provide an elementary proof of the Hartshorne-Serre correspondence for constructing vector bundles from local complete intersection subschemes of codimension two. This will be done, as in the correspondence of hypersurfaces and line bundles, by patching together local determinantal equations in order to produce sections of a vector bundle.

Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation.

Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color, viscosity and sensory analysis were performed and results were compared with those of control samples contain...