According to (Fried, 2008), there is an intrinsic tension in trying to apply the history of mathematics to its didactics. Besides the widespread feeling that the introduction of didactic elements taken from the history of mathematics can detract the pedagogy of mathematics from the attainment of important goals, (Fried, 2008, p. 193) describes a pair of specific pitfalls that can arise in imple...

The findings on the association between fish intake and the risk of heart failure (HF) have been inconsistent. The purpose of this study was to clarify this potential association. We searched for relevant studies in the PubMed database through January 2012 and manually reviewed references. Five independent prospective cohort studies involving 5,273 cases and 144,917 participants were included. ...

background and objectives: although cooking makes fish palatable and can reduce spoilage by retarding enzymatic and bacterial reactions, it can also cause quality deterioration by losing the mineral, vitamins and etc. that are dependent on type of cooking. therefore the different cooking methods should be evaluated to achieve a good procedure.   materials and methods: the 4 common cooking metho...

BACKGROUND among current operational definitions of frailty, the criteria proposed by Fried and colleagues have attracted great scientific interest. However, these criteria have usually been applied in epidemiological and only rarely in interventional studies. OBJECTIVE the present paper aims at testing the applicability of the Fried frailty criteria in the context of the recruitment process ...

The quality of edible oils is an emerging factor to decide the quality of fried foods. Elevated temperature favours lipid oxidation. The edible oil is repeatedly used for deep frying at 190C to 200C, the physico-chemical characteristics of the edible oil get deteriorated. A critical evaluation of the degree of lipid oxidation and deterioration in the quality of oil is informative to use fried f...

The catalytic conversion of streptomycin to a dihydro compound was recently described and some of the biological characteristics of the latter were noted (Peck et al., 1946; Fried and Wintersteiner, 1947; Bartz et al., 1946). Peck and his coworkers (1946) reported that dihydrostreptomycin showed in vitro activity against Bacillus subtilis, and Bartz et al. (1946) also reported activity against ...

Soybean oil was continuously hydrogenated in a slurry system to investigate the effects of linolenate content and additives on cooking oil performance. Room odor evaluations carried out on oils heated to 190 C after frying bread cubes showed that the oils hydrogenated with Cu catalyst to 2.4% linolenate (Cu-2.4) and with Ni catalyst to 4.6 linolenate (Ni-4.6) had a significantly lower odor inte...

In present study the effect of different pre-frying temperatures in sunflower oil on physical and chemical characteristics of silver carp fish nuggets (Hypophthalmichthys molitrix) were studied. After prepared, the fish nuggets were pre-fried in sunflower oil heated to 150, 170 and 190°C. The measurements included: the proximate composition (protein, moisture, fat and ash), physical experiments...

Food deep frying induces several changes in both chemical and physical properties of the different components, including protein denaturation, starch gelatinization, water vaporization and crust formation [2,3], and foods normally absorb great amounts of oil during cooking. Thus, during the last ten years, there has been an increased interest in the scientific community to investigate new ways ...

As a multicellular animal’s tissues mature throughout embryogenesis, its cells must communicate with each another to determine their appropriate placement and physiological role. In some cases, this communication takes place through longrange, secreted signals; in others, through direct cell-cell contact. One example of the latter case is a process called lateral inhibition, wherein a developin...