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Claudius Galen, or Galenus in the original latin version of his name, is, as we all now, a very famous physician of Mysian origin and practicing in Rome in the second century, now some 1900 years ago. He was certainly not aware of the importance of trace elements in the biochemical factory of our body. But it might be possible that his dietary prescriptions for prevention of cancer resulted in a, in some way, controlled supply of trace elements. The food to be avoided included on one hand f.i. pickled meat. We can now accept that pickled food may contain substantially increased concentrations of some elements. On the other hand, he is in favour of sea food, the consumption of which we know is favourable for a regular supply of selenium and the anti-carcinogenic properties of this element are well established to day. The use of light wine is favoured by him over rich, heavy wines. If wines are analyzed, it is observed that the concentrations in nickel and chromium vary widely according to kind and origin: an Elzasser wine may show an average encomium content of 120 ppm, while a Beaujolais contains 10 ppm of chromium 1,2 These ‘gastronomic’ comments illustrate that the uptake as well as the subsequent biological action of trace elements in biological media exhibits a very great specificity.

A rapid digestion technique, using a Teflon vessel, for mercury determination by flameless atomic absorption spectroscopy was collaboratively studied. Average recoveries of added mercury to samples of freeze-dried shrimp and blended frozen tuna (8 collaborators) were 92, 87, 100, and 9 8% for levels of 0.25, 0.30, 0.45, and 0.50 μg, respectively, with standard deviations of 0.030, 0.046, 0.048, and 0.067. The digestion technique has been adopted as official first action.

Are you a creature of habit? Do you resist anything new in food? Are you in a gastronomic rut? Do you eat just those things your mother used to cook? Day after day, year after year, do you tread the tiresome trail of steak, gravy, and potatoes, little dreaming of the appetizing side trails, never knowing the challenge of America’s great variety of succulent meats, game, and wondrously varied sea food?

Ovo istraživanje predstavlja sistematsko ispitivanje učinka pulsirajućeg svjetla velike snage (engl. Intense Light Pulse, IPL) na senzorsku kakvoću plodova mora. Četiri vrste morskih organizama (tuna, losos, iverak i rakovi) izložili smo utjecaju od 1 do 5 svjetlosnih impulsa (impuls trajanja 300 μs i snage 3,4 J/cm2) s učestalosti od jednog impulsa svake 2 sekunde. Bez obzira na primijenjeni postupak izloženosti pulsirajućem svjetlu velike snage, svi su uzorci morskih organizama ocijenjeni kao vrlo prihvatljivi, s ukupnom vrijednosti ocjene jednakoj ili većoj od 4,6. Miris se pokazao senzorskom značajkom najpodložnijom utjecaju pulsirajućeg svjetla velike snage. Pulsirajuće svjetlo umanjilo je L* vrijednosti tune tek nakon izloženosti veće snage (17 J/cm2), a vrijednosti a* i b* nisu se značajnije razlikovale od vrijednosti kontrolnih uzoraka. Izloženost utjecaju manje količine pulsirajućeg svjetla (3,4 J/cm2) u našem istraživanju uopće nije imala učinka na vrijednosti boje tune. Uzorci lososa prikazivali su značajno niže L* vrijednosti neposredno po izloženosti manjoj količini svjetla, dok su a* i b * vrijednosti ostale nepromijenjene čak i nakon izloženosti pulsirajućem svjetlu velike snage. Uzorci mesa iverka i rakova pokazali su da je, u odnosu na stupanj crvenila i svjetloće, kod iverka i rakova stupanj žutoće podložniji utjecaju pulsirajućeg svjetla velike snage. Istraživanje je pokazalo da pulsirajuće svjetlo velike snage može utjecati na boju plodova mora, no ne u mjeri u kojoj bi isto značajnije utjecalo na ukupne rezultate senzorske procjene., The study represents systematical evaluation of the intense light pulses (ILP) on sensory quality of seafood. Four seafood species (tuna, salmon, flounder and crab) were treated with 1 and 5 light pulses (pulse duration of 300 μs and pulse intensity of 3.4 J/cm2) at a rate of one pulse per 2 seconds. All the seafood samples were assessed as very acceptable, with the total score value equal or greater than 4.6 regardless of the ILP treatment applied. The most sensitive sensory attribute to the ILP treatment was odor. Pulsed light decreased L* values in tuna but only after the higher treatment (17 J/cm2) was applied while a* and b* values were not significantly different to the control samples. The lower dose of pulsed light (3.4 J/cm2) had no effect on the color values of tuna in our study. The salmon samples exhibited significantly lower L* values even after the lower dose was applied while a* and b* values remained unaffected by the ILP treatment. Flounder and crab meat samples revealed that its yellowness was more sensitive to ILP compared to lightness and redness. Study revealed that ILP can affect the color of seafood but not to the extent of significantly disturbing total sensory scores., Diese Arbeit befasst sich mit einer systematischen Untersuchung der Auswirkung des intensiv pulsierenden Lichts (engl. Intense Light Pulse, IPL) auf die sensorische Qualität von Meeresfrüchten. Vier Meeresorganismen (Thunfisch, Lachs, Flunder und Krebse) wurden der Auswirkung von 1 bis 5 Lichtimpulsen (Impuls in Dauer von 300 μs, mit einer Leistung von 3,4 J/cm2) mit einer Frequenz von einem Impuls je 2 Sekunden ausgesetzt. Trotz der Einwirkung des intensiv pulsierenden Lichts wurden alle Meeresorganismenproben als sehr akzeptabel beurteilt, mit einer Gesamtnote von 4,6 oder mehr. Der Geruch erwies sich dabei als die sensorische Eigenschaft, die dem intensiv pulsierenden Licht am meisten ausgesetzt ist. Das pulsierende Licht konnte den L* Wert von Thunfisch erst nach einer intensiven Wirkung des Lichts (17 J/cm2) herabsetzen, während bei den Werten a* und b* keine bedeutenden Abweichungen im Vergleich zu den Kontrollproben festgestellt wurden. Die Wirkung einer geringeren Menge des pulsierenden Lichts (3,4 J/cm2) wirkte sich in unserer Untersuchung auf den Farbwert von Thunfisch überhaupt nicht aus. Bei den Lachsproben zeigten sich unmittelbar nach Wirkung einer geringeren Menge von Licht bedeutend Eniedrigere L* Werte, während die a* und b *Werte sogar nach der Einwirkung eines intensiv pulsierenden Lichts unverändert blieben. Die Fleischproben von Flunder und Krebsen zeigten, im Vergleich zum Grad der Röte und Helligkeit, dass der Grad der Gelbfärbung beim Flunder und den Krebsen unter einem größeren Einfluss des intensiv pulsierenden Lichts steht. Die Untersuchungen haben gezeigt, dass sich das intensiv pulsierende Licht auf die Farbe von Meeresfrüchten auswirken kann, nicht aber in dem Umfang, in dem es die Gesamtergebnisse der sensorischen Bewertung bedeutend beeinflussen würde., Questa ricerca presenta i risultati dell’esame sistematico degli effetti della luce pulsata ad alta intensità (in inglese: Intense Light Pulse, IPL) sulla qualità sensoriale dei frutti di mare. Quattro specie di organismi marini (tonno, salmone, passera pianuzza e crostacei) sono state esposte all’impatto degli impulsi luminosi (da 1 a 5) con una durata di 300 μs, un’intensità di 3,4 J/cm2 e una frequenza di un impulso ogni 2 secondi. A prescindere dal procedimento adottato di esposizione alla luce pulsata ad alta intensità, tutti i campioni degli organismi marini sono stati valutati come altamente accettabili, con valutazione complessiva pari o superiore a 4,6. L’odore s’è dimostrato la caratteristica sensoriale più sensibile all’impatto della luce pulsata ad alta intensità. La luce pulsata ha ridotto il valore L* del tonno soltanto dopo la sua esposizione a una maggiore intensità (17 J/cm2), mentre i valori a* e b* non hanno mostrato sensibili differenze rispetto ai campioni di riferimento. L’esposizione all’impatto di minori quantità di luce pulsata (3,4 J/cm2) nella nostra ricerca non ha avuto alcun effetto sul valore del colore del tonno. I campioni di salmone hanno mostrato valori L* sensibilmente inferiori subito dopo l’esposizione a una minore quantità di luce, mentre i valori a* e b* sono rimasti invariati anche dopo l’esposizione alla luce pulsata ad alta intensità. Circa il grado di rossore e luminosità, i campioni di carne della passera pianuzza e dei crostacei esaminati hanno dimostrato che il grado di “giallosità” è il più sensibile all’impatto della luce pulsata ad alta intensità. La ricerca ha, inoltre, dimostrato che la luce pulsata ad alta intensità può incidere sul colore dei frutti di mare, ma non in misura tale da incidere sensibilmente sui risultati complessivi della valutazione sensoriale., Esta investigación representa una prueba sistematizada del efecto de la luz pulsada intensa (ing. Intense Light Pulse, IPL) sobre la calidad sensorial de los mariscos. Cuatro especias de organismos marinos (atún, salmón, platija europea y cangrejos) expusimos a la influencia de 1 a 5 pulsos de luz (pulsos de duración de 300 μs y potencia 3,4 J/cm2) con la frecuencia de un pulso cada 2 segundos. Independientemente del aplicado método de la exposición a la luz pulsada intensa, todas las muestras de los oganismos marinos fueron calificados como aceptables, con los valores de la calificación en total igual a o más alta que 4,6. El olor se mostró como la característica sensorial más sujeta a la influencia de la luz pulsada intensa. La luz pulsada intensa redujo las valores L* del atún apenas después de la exposición a la potencia más alta (17 J/cm2), y los valores a* i b* no difirieron significativamente de las muestras de control. La exposición a la potencia más baja de la luz pulsada intensa (3,4 J/cm2) en nuestra investigación no tuvo influencia en absoluto sobre las valores del color del atún. Las muestras del salmón mostraron los valores L* significativamente más bajas directamente después de la exposición a menor cantidad de luz, mientras las valores a* i b * quedaron sin alterar incluso después de la exposición a la luz pulsada intensa. Las muestras de la platija europea y de los cangrejos mostraron que, con respecto al grado de la rojez y de la luminosidad, en la platija europea y en los cangrejos el grado del amarillez fue más sujeto a la influencia de la luz pulsada intensa. La investigación mostró que la luz pulsada intensa puede influenciar sobre el color de los mariscos, pero no mostró en que parte lo mencionalo podría afectar los resultados de la evaluación sensorial.

Recycling of different kind of materials becomes a priority target in many manufacturing industries. This approach has reached fish processing and canning factories in all over the world. Special treatment can be carried out with the seafood shells based on their calcium carbonate content. Moreover, it is well known that the backbone is enriched in different calcium phosphate phases.The waste from these parts of fish and sea food can constitute a source of precursor material for different applications in biomedical field such as bioceramic coatings to improve the osteointegration of metallic implants.The aim of this research work is to explore the capabilities of this material in order to produce biocompatible coatings by laser surface cladding technique. A Nd:YAG laser having an average power of 500 W was used for these experiments.The morphology and chemical composition of the precursor material was analyzed and the powder blowing technique was employed to convey the particles to the laser-substrate interaction zone. Preliminary experiments were designed keeping mean laser power, powder mass flow and feed rate as processing parameters to identify the suitable combination of them to get coatings with strong adhesion and free of defects.The coatings were physic-chemically characterized by SEM and EDX to recognize the morphology and the evolution in-depth of the elements, XRD to identify the phases present in the coatings.Recycling of different kind of materials becomes a priority target in many manufacturing industries. This approach has reached fish processing and canning factories in all over the world. Special treatment can be carried out with the seafood shells based on their calcium carbonate content. Moreover, it is well known that the backbone is enriched in different calcium phosphate phases.The waste from these parts of fish and sea food can constitute a source of precursor material for different applications in biomedical field such as bioceramic coatings to improve the osteointegration of metallic implants.The aim of this research work is to explore the capabilities of this material in order to produce biocompatible coatings by laser surface cladding technique. A Nd:YAG laser having an average power of 500 W was used for these experiments.The morphology and chemical composition of the precursor material was analyzed and the powder blowing technique was employed to convey the particles to the laser-substrate int...

Recycling of different kind of materials becomes a priority target in many manufacturing industries. This approach has reached fish processing and canning factories in all over the world. Special treatment can be carried out with the seafood shells based on their calcium carbonate content. Moreover, it is well known that the backbone is enriched in different calcium phosphate phases.The waste from these parts of fish and sea food can constitute a source of precursor material for different applications in biomedical field such as bioceramic coatings to improve the osteointegration of metallic implants.The aim of this research work is to explore the capabilities of this material in order to produce biocompatible coatings by laser surface cladding technique. A Nd:YAG laser having an average power of 500 W was used for these experiments.The morphology and chemical composition of the precursor material was analyzed and the powder blowing technique was employed to convey the particles to the laser-substrate interaction zone. Preliminary experiments were designed keeping mean laser power, powder mass flow and feed rate as processing parameters to identify the suitable combination of them to get coatings with strong adhesion and free of defects.The coatings were physic-chemically characterized by SEM and EDX to recognize the morphology and the evolution in-depth of the elements, XRD to identify the phases present in the coatings.Recycling of different kind of materials becomes a priority target in many manufacturing industries. This approach has reached fish processing and canning factories in all over the world. Special treatment can be carried out with the seafood shells based on their calcium carbonate content. Moreover, it is well known that the backbone is enriched in different calcium phosphate phases.The waste from these parts of fish and sea food can constitute a source of precursor material for different applications in biomedical field such as bioceramic coatings to improve the osteointegration of metallic implants.The aim of this research work is to explore the capabilities of this material in order to produce biocompatible coatings by laser surface cladding technique. A Nd:YAG laser having an average power of 500 W was used for these experiments.The morphology and chemical composition of the precursor material was analyzed and the powder blowing technique was employed to convey the particles to the laser-substrate int...

Daynawa Nurruwutthun is 20 years old and a teacher at Yirrkala Community School. She belongs to the Munyuku clan and is of the Yirritja Moiety and Narritjan sub-section.She attended school at Yirrkala and started teaching in 1975. During 1976 and 1977 she completed the 1st Year of the On-site Teacher Training Program at Yirrkala.After attending the Bilingual Conference in Darwin in 1976 and talking with other Aboriginal teachers she returned to Yirrkala determined to begin an Aboriginal Studies Program for the Infant School.After discussions with other Aboriginal teachers, four areas of study were developed. These have now been extended to the six following areas: bush food and sea food; natural science; Homeland Centres; old ways; bush medicine; culture, i.e. social organisation and behaviour.

Carbon isotopes are fractionated by natural processes such as photosynthetic assimilation of CO2 and its absorption in water. Carbon fractionation is affected by the type of metabolism used by the plant to fix CO2 and differs in marine and terrestrial plants. This natural fractionation pattern is passed down the food chain and may therefore be used to elucidate questions on the origin of carbon compounds in nature. Here, the 13C fractionation pattern has been used to investigate the dietary habits of prehistoric man in northwestern Europe. The results show that whereas Danish Mesolithic man lived on a diet dominated by sea food, in the Neolithic the human diet consisted predominantly of terrestrial food.

From a perusal of the literature on cancer, one is led to believe that carcinoma is either very rare, or does not exist at all in tropical and subtropical countries. To show that this is not the case, in the Philippine Islands at least, is the purpose of this paper. As a reason for the non-existence of the disease in tropical countries, is given the fact that the people subsist practically on a vegetable diet. They live almost entirely on rice and starchy tubers, varied, when possible, with, perhaps, a little fish, shellfish, or other sea food. The Filipino is not a vegetarian by choice, but is forced to be so of necessity. His consumption of meat is only limited by his ability to buy it. The vast majority practically never taste meat. The middle class eat a limited amount of native pork, while the wealthy class, principally confined to

The author tested the efficiency of common salt on the conservation of oysters without shells. Sixty samples were treated by the mentioned method. The samples came from the coast regions of Cananeia and Iguape, in the State of Sao Paulo. The salting process for conservation of oysters showed satisfyng results, since after 30 days of conservation, the oysters didn’t show alterations of the physics and organoleptics characters. The salting method contributes to reduce the bacteriological content of the oysters makes possible the consumption of this sea food in areas far from the coast and reduces its total weight in almost 92%, making the transport and the distribution less expensive.

In the previous article1we described in detail a method of determining quantitatively minute amounts of arsenic in biologic material. In order that a conclusion not influenced by a normal variation can be obtained from this series of analyses, it has been necessary to make a study of the possible arsenic content both in patients who are receiving and in those who have never had any treatment whatever in which arsenic is used as a remedial agent. The ingestion of foods prepared by artificial processes, fruits which may have been sprayed with arsenical solutions, sea food which in some localities is contaminated to a large degree with arsenic, copper, etc., candy made from glucose, together with a large variety of other possibilities of arsenic ingestion, makes it necessary to gain some idea as to the "normal" arsenic content among our patients. Gautier and Clausmann2analyzed a variety of food articles

Excerpt Because the fat content of sea food is largely polyunsaturated, fish and shellfish are commonly recommended in diets designed to reduce serum cholesterol levels and to treat atherosclerosis...

APAN has always been heavily dependent on sea food resources to feed her densely populated islands. Nevertheless, certain branches of the fisheries which had export potential were early developed to increase Japan's foreign exchange earnings. The crab meat and salmon canning industries were two of the most important revenue earners in prewar years. The Japanese salmon fisheries emerged from their age-old, semi-feudal structure only with difficulty. Fishing villages as much as farm villages served local markets to the neglect of inter-regional trade.1 And the potentials of favorable geographical conditions and the salmon resource in Japanese waters led only tardily to a modern canning industry a few steps beyond its old

During the past three years considerable attention has been paid to hazards presented by mercury entering food supplies. Kurland, Faro, and Siedler (1960) have demonstrated that Minamata disease is caused by mercury entering sea food. Hurtig (pers. comm.) has drawn our attention to health problems arising because of the use of mercury compounds in pesticides. In January, 1966, a "Symposium concerning Mercury in the Environment" was held in Stockholm, and was attended by scientists not only from Sweden but also from the U.S.A., and the United Kingdom (Oikos Supplementum 9, 1967). Later, in 1966, the Food and Agriculture Organization of the United Nations(1967: 73) gave "recommended tolerances for organo-mercurials as none". Routine investigations in our biogeochemical laboratories at the University of British Columbia revealed the fact that some soils in Great Britain contain highly anomalous amounts of mercury, a few, at least, carrying not less than between 5 and 15 p.p.m. We do not know, nor have we been able to discover, the background mercury values for the particular areas on which we are reporting. However, on the basis of available data (Hawkes and Webb 1962, Vinogradov 1959) we would normally expect agricultural soils to run from 0.01 to 0.06 p.p.m. of mercury. Thus these British soils are anomalous by an amount in the order of one hundred, a matter which should not be viewed with equanimity.