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The recreational use of psilocybin or psilocin-containing products, a chemical found naturally in certain mushroom species, is on the rise across the United States. Several cases of serious clinical effects related to mushroom-containing products have recently been reported to the Food and Drug Administration (FDA). The emergence of these new products and their health consequences are not yet well understood. This case series aims to characterize exposures to mushroom-containing chocolate products, including patient characteristics, clinical effects, treatment(s), and clinical outcome severity, reported to a poison center network. This was a retrospective case series conducted in patients exposed to mushroom-containing chocolate products across three poison centers between January 2023 to August 2024. Patients were identified via a database search of ToxSentry®. Patients were included if they were exposed to a mushroom-containing chocolate product. Patients were excluded if they ingested an unrelated product or if there was insufficient information documented within ToxSentry®. The primary endpoint was to describe clinical outcome severity after exposure to mushroom-containing chocolate products. A query of ToxSentry® identified 164 cases; 36 cases met study criteria. The median age of patients in this case series was 17 years old. For most patients (23, 64 %), the reason for the exposure was intentional, with 20 reporting intentional abuse or misuse of the product. Common clinical effects reported included mental status changes (26, 76 %), paranoia/hallucinations (10, 28 %), dysrhythmias (7, 19 %) and gastrointestinal discomfort (6, 17 %). There was one report of seizure. Most clinical effects lasted between 3 and 24 h after ingestion (29, 81 %). Intravenous fluids (18, 50 %) and benzodiazepines (7, 19 %) were the most common treatments given. No fatalities were reported. While most patients in this series experienced minor clinical effects, some developed serious effects after ingestion of a mushroom-containing chocolate product. Findings from this study further characterize the limited patient demographics, clinical effects, and outcomes published thus far. Further characterization in a larger cohort of patients could expand on our initial findings and is needed to better identify factors that may influence clinical outcomes. [ABSTRACT FROM AUTHOR]

AbstractWe analysed the relationships between maternal feeding styles and children’s eating and nutritional factors. A cross-sectional study was developed with 416 mothers linked to 130 public higher education institutions in all Brazilian states and their children aged 18 months to six years. A semi-structured online questionnaire was applied using the Google Forms tool, with questions about sociodemographic conditions, food consumption and anthropometry of the children. The children’s food consumption was assessed based on the Food Consumption Markers Form (SISVAN) for the age groups up to 24 months (n = 84) and over 24 months (n = 332), and the parental style in feeding, based on the Parental Feeding Styles Questionnaire (QEPA). The assessment of the child’s nutritional status was based on the weight and height data reported by the mother. The body mass index/age (BMI/Age) was calculated and classified into age-specific WHO curves. Descriptive analysis and univariate analyses were performed, in the Statistical Package for the Social Sciences (SPSS, version 26.0) programs (SPSS Inc., Chicago, IL). To test the association between categorical variables, the Chi-square test or Fisher’s exact test was used, and multiple logistic regression was used to estimate the independent association between the variables of interest, with an estimated odds ratio and 95% confidence interval. Statistical significance was adopted at 5%. Children under 24 months of age with authoritative mothers were 8.7 times more likely to consume ultra-processed foods and 5.3 times less likely to consume foods rich in vitamin A than those with indulgent mothers. Children over 24 months old with authoritative mothers were 2.5 times more likely to eat meals while watching television, 2.0 times more likely to consume sandwich cookies, candies and sweets, and 2.3 times less likely to have at least the three main meals of a day, compared to those with indulgent mothers. The chances of overweight children being born to authoritative mothers were two times greater compared to underweight children. Higher scores in the demandingness domain among responsive mothers increased the odds ratios of children eating unhealthy foods, using screens during meals, and proved to be a protective factor against low child weight. [ABSTRACT FROM AUTHOR]

Summary: Algal oil emulsion gel candies were prepared by a cold‐set gelation method, and the oxidative stability was analysed. Then, the release of algal oil and the microstructural changes of gel candies were investigated under in vitro simulated digestion conditions. The formula of gel candy was found to be 65% sucrose, 5% algal oil emulsion, 1.8% sodium alginate, 1.2% high methoxy pectin and 2% D‐glucono‐δ‐lactone. Cold‐set gel candies loaded with algal oil emulsion had good oxidative stability. Emulsion gel candies could maintain a relatively intact gel network structure in a gastric fluid environment, in which the DHA release rate was less than 5%, whereas the gel structure was loosened at 30 min of digestion in simulated intestinal fluid and destroyed at 60 min, with a release rate of about 75%. Altogether, these results lay a theoretical foundation for facilitating the development of novel DHA functional foods. [ABSTRACT FROM AUTHOR]

Copyright of Food & Health (2602-2834) is the property of Scientific Web Journals (SWJ) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract Lately, children's daily consumption of some products, such as cereals and candies, has been rising, which provides a compelling rationale for determining any metallic substances that may be present. Monitoring the concentration of certain metals, like nickel, in these products is necessary due to medical issues in humans when consumed regularly. So, in this work, a novel and highly selective carbon paste as a Ni(II) ion-selective sensor was prepared and investigated using ceramic magnesium aluminum spinel nanoparticles as the ionophore and tritolyl phosphate (TOCP) as a plasticizer. A modified co-precipitation method was used to synthesize the spinel nanoparticles. X-ray diffraction, scanning electron microscope with EDAX, transmission electron microscope, and BET surface area were used to determine the phase composition, microstructure, pores size, particle size, and surface area of the synthesized nanoparticles. The spinel nanoparticle was found to have a nano crystallite size with a cubic crystal system, a particle size ranging from 17.2 to 51.52 nm, mesoporous nature (average pore size = 8.72 nm), and a large surface area (61.75 m2/g). The composition ratio of graphite carbon as a base: TOCP as binder: spinal as ionophore was 67.3:30.0:2.7 (wt%) based on potentiometric detections over concentrations from 5.0 × 10−8 to 1.0 × 10−2 mol L−1 with LOD of 5.0 × 10−8 mol L−1. A measurement of 29.22 ± 0.12 mV decade−1 over pH 2.0–7.0 was made for the Nernstian slope. This sensor demonstrated good repeatability over nine weeks and a rapid response of 8 s. A good selectivity was shown for Ni(II) ions across many interferents, tri-, di-, and monovalent cations. The Ni(II) content in spiked real samples, including cocaine, sweets, coca, chocolate, carbonated drinks, cereals, and packages, were measured. The results obtained indicated no significant difference between the proposed potentiometric method and the officially reported ICP method according to the F- and t-test data. In addition to utilizing ANOVA statistical analysis, validation procedures have been implemented, and the results exceed the ICP-MS methodology.

This article explores the importance of plastic recycling and its integration into science education. Despite efforts to promote a circular economy, the amount of plastic produced annually continues to rise, while the amount being recycled lags behind. The article introduces a maker project called "Plastic recycling in a cotton candy machine" that offers an affordable and accessible way to teach recycling processes in the classroom. Developed by students as part of the Make@thon "Sustainable Textiles," the project aims to raise awareness about the circular economy and sustainable development. The article discusses the challenges of recycling packaging waste, such as contamination and lack of sorting, and presents an experiment using a cotton candy machine to recycle plastic packaging materials. This hands-on approach allows students to explore the properties of recycled plastic fibers and compare them to conventional textile fibers. The article suggests that this experiment can be incorporated into various subjects to encourage students to develop their own solutions for plastic recycling. [Extracted from the article]

Background Results Conclusion In this study, hard candies were produced by using sucrose, glucose syrup and water. They were cooked at different temperatures, changing from 135 to 145 °C with an interval of 2.5 °C. They were stored at different storage temperatures, which were 25, 4, −18 and −80 °C. Hard candies placed at room temperature were stored for 2 months. In order to understand the crystallization characteristics of the hard candies, time domain (TD) proton nuclear magnetic resonance (1H‐NMR) parameters of longitudinal relaxation time (T1) and second moment (M2) measurements were conducted. Moisture contents of the hard candies were determined by Karl–Fischer titration. X‐ray diffraction experiments were also conducted as the complementary analysis.Increasing cooking temperature increased the crystallinity and decreased the moisture content of the hard candies significantly (P ≤0.05). Furthermore, storage temperature and storage time had significant effects on the crystallinity of the hard candies (P ≤0.05). The results of T1 and M2 correlated with each other (r > 0.8, P ≤ 0.5) and both produced the highest value at the cooking temperature of 145 °C and storage temperature of 4 °C (P ≤ 0.05). The values of T1 and M2 were obtained as 245.9 ms and 13.0 × 10−8 Hz2, respectively, for the cooking temperature of 145 °C and storage temperature of 4 °C.This study demonstrated that the crystallinity of hard candies can be observed and examined by TD‐NMR relaxometry, as an alternative to commonly used methods. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

If you are having a hard day, what can someone else do to help you feel better? Maybe they could verbally comfort you or maybe they could give you a small gift. In seven studies, including an in‐person real gifting study, we find that receiving a small material gift, such as a candy bar or flowers, improves receivers' affect more than a supportive conversation with a close other does. We investigate the mechanism for this effect and find that support receivers perceive a gift to be a larger sacrifice than a conversation. This occurs because gifts seem more receiver‐focused (i.e., actions done solely to benefit the receiver) than do conversations. This difference in perceived sacrifice makes gifts (vs. conversations) more effective at promoting emotional recovery. [ABSTRACT FROM AUTHOR]

Porang (Amorphophallus oncophyllus, AO) is a local food source that may be developed to address food security concerns. Diversification in processing should be done to increase its consumption. Amorphophallus oncophyllus macerated with Strobilanthes crispus (AOSC) was added to jelly candy, which was created as a low -calorie food product with useful antihyperglycemic qualities. This study aimed to evaluate the sensory and physical properties of jelly candy, including color and texture. Jelly candy varied in the concentration of AOSC, namely: 0.2, 0.5, 0.7, and 0.9%. The content of macronutrients was analyzed to prove the calorie value of jelly. The sensory evaluation was carried out using a hedonic scale, while color and texture profiles were each analyzed using a chromameter and texture analyzer. Adding AOSC considerably decreased the calorie content of jelly by up to 35%, from 147 Kcal/100 g to between 94.74 and 104.18 Kcal/100 g. In comparison to the control, the addition of AOSC had the same degree of preference in practically every attribute and did not affect total preferences. Additionally, it raised the yellow -blue component (b* value) and the lightness (L* value), but decreased the red -green component (a* value). While the cohesiveness, gumminess, and fracture values of the jelly candy decreased and the hardness values increased, the addition of AOSC did not affect the springiness value. The results of this research will be crucial in the development of new food products, particularly those that are low in calories and appealing to customers due to their improved physical qualities. [ABSTRACT FROM AUTHOR]

Lately, children's daily consumption of some products, such as cereals and candies, has been rising, which provides a compelling rationale for determining any metallic substances that may be present. Monitoring the concentration of certain metals, like nickel, in these products is necessary due to medical issues in humans when consumed regularly. So, in this work, a novel and highly selective carbon paste as a Ni(II) ion-selective sensor was prepared and investigated using ceramic magnesium aluminum spinel nanoparticles as the ionophore and tritolyl phosphate (TOCP) as a plasticizer. A modified co-precipitation method was used to synthesize the spinel nanoparticles. X-ray diffraction, scanning electron microscope with EDAX, transmission electron microscope, and BET surface area were used to determine the phase composition, microstructure, pores size, particle size, and surface area of the synthesized nanoparticles. The spinel nanoparticle was found to have a nano crystallite size with a cubic crystal system, a particle size ranging from 17.2 to 51.52 nm, mesoporous nature (average pore size = 8.72 nm), and a large surface area (61.75 m2/g). The composition ratio of graphite carbon as a base: TOCP as binder: spinal as ionophore was 67.3:30.0:2.7 (wt%) based on potentiometric detections over concentrations from 5.0 × 10−8 to 1.0 × 10−2 mol L−1 with LOD of 5.0 × 10−8 mol L−1. A measurement of 29.22 ± 0.12 mV decade−1 over pH 2.0–7.0 was made for the Nernstian slope. This sensor demonstrated good repeatability over nine weeks and a rapid response of 8 s. A good selectivity was shown for Ni(II) ions across many interferents, tri-, di-, and monovalent cations. The Ni(II) content in spiked real samples, including cocaine, sweets, coca, chocolate, carbonated drinks, cereals, and packages, were measured. The results obtained indicated no significant difference between the proposed potentiometric method and the officially reported ICP method according to the F- and t-test data. In addition to utilizing ANOVA statistical analysis, validation procedures have been implemented, and the results exceed the ICP-MS methodology. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Carbohydrate-active enzymes (CAZymes) can be found in all domains of life and play a crucial role in metabolic and physiological processes. CAZymes often possess a modular structure, comprising not only catalytic domains but also associated domains such as carbohydrate-binding modules (CBMs) and linker domains. By exploring the modular diversity of CAZy families, catalysts with novel properties can be discovered and further insight in their biological functions and evolutionary relationships can be obtained. Here we present the carbohydrate-active enzyme domain analysis tool (CANDy), an assembly of several novel scripts, tools and databases that allows users to analyze the domain architecture of all protein sequences in a given CAZy family. CANDy's usability is shown on glycoside hydrolase family 48, a small yet underexplored family containing multi-domain enzymes. Our analysis reveals the existence of 35 distinct domain assemblies, including eight known architectures, with the remaining assemblies awaiting characterization. Moreover, we substantiate the occurrence of horizontal gene transfer from prokaryotes to insect orthologs and provide evidence for the subsequent removal of auxiliary domains, likely through a gene fission event. CANDy is available at https://github.com/PyEED/CANDy. [ABSTRACT FROM AUTHOR]

Summary: This research presents a novel approach to develop pigmented probiotic jelly candies by incorporating an orange pigment‐producing Bacillus 63‐11 strain, encapsulated with surface maltodextrin (MDs) or internal coating maltodextrin (MDi) or sodium alginate (SA). The study evaluated the impact of different coating methods on probiotic activities, antagonistic effects, physical properties and consumer acceptance. Results indicated that coating methods did not compromise the probiotic and antagonistic properties of the Bacillus 63‐11 strain. Over a 6‐month period, all coating methods exhibited increased water activity with minimal microbiological changes. MD‐coated candies demonstrated optimal probiotic viability, tolerance and sensory appeal, emphasising colour preferences. SA‐coated candies exhibited lower viability but superior texture. This study demonstrated the successful development of an unconventional jelly candy prototype with implications for commercialisation. The findings underscore the pivotal role of coating material and method in influencing crucial aspects of the candy, offering valuable insights for the market potential of such innovative products. [ABSTRACT FROM AUTHOR]

Reinforcement is considered an essential component of many behavioral interventions. However, caregivers may criticize the use of edible reinforcers, particularly those viewed as unhealthy. Still, as evidenced by current attitudes toward the profession, addressing the concerns and criticisms of behavior analytic consumers is paramount. Thus, the purpose of this study was to determine the extent to which edible reinforcers are used within published behavior analytic research. To this end, we analyzed research published in six major behavior analytic journals across 3 years. Results indicate that edible reinforcement was utilized in less than one third of the studies using reinforcement often in combination with other nonedible reinforcers. However, it is important to consider potential negative externalities with the use of edible reinforcement and the need for future research on the use of edible reinforcers in clinical practice and research contexts. [ABSTRACT FROM AUTHOR]

Flavors contribute to the appeal of tobacco products, but less is known about flavors in cigar products. The current study is the first to focus on characterizing the use and perceptions of flavors in cigar products among pregnant women. Pregnant women (N = 124) reported their use, preferences (liking, attractiveness, smoothness, interest), perceptions of harm (general, pregnancy-specific, fetal), and postpartum intention to use eight flavor categories (menthol/mint, spices, fruit, chocolate, alcohol, other beverages, candy/sweet, tobacco). We utilized correspondence analysis of contingency tables to investigate clustering of preferences and perceptions of flavors across the sample, and examined how preferences and perceptions of flavors may differ based on history of cigar use (none vs. lifetime vs. prenatal). Overall, 37% reported never trying cigars, 51% reported lifetime use, and 12% reported prenatal use. Fruit (37%), tobacco (36%), and alcohol (14%) were the most common cigar flavors participants reported ever trying. Correspondence analysis revealed clustering in preferences for alcohol, fruit, and candy flavors compared to other flavors, and revealed lower intentions to use menthol/mint and tobacco flavors compared to other flavors. Participants who reported prenatal cigar use also reported more positive perceptions and greater intentions to use (1) spice and alcohol flavors compared to those who reported lifetime use (ps <.05); and (2) spice, alcohol, fruit, and tobacco cigar flavors compared to participants reporting never using cigars (ps <.04). Regulations to restrict the availability of flavors, especially fruit, spice, and alcohol, may reduce the appeal and use of cigar products in pregnant women. [ABSTRACT FROM AUTHOR]

This article studies the narratives of voices identifying the harrowing aftermath of the 1947 partition of India and Pakistan, and the representations of the contemporary effects of partition in Bapsi Sidhwa's novel Ice Candy Man. The narrative unfolds past experiences through the eyes of different characters and surroundings from different social, political and religious backgrounds. The novel vividly portrays the horror of violence during the partition, as communities that once coexisted peacefully become engulfed in a whirlwind of hatred and bloodshed. Sidhwa's polyphonic narrative experiences reflect the multifaceted nature of violence, from communal riots to personal tragedies creating a poignant portrayal of human suffering and resilience. The theme of partition, violence, and memory permeates throughout the novel, encapsulating the socio-political upheavals that marked the birth of two nations – India and Pakistan. This paper, therefore, attempts to analyse the novel in order to understand the ideas of the 'polyphonic narrative' of Mikhael Bakhtin's theory and many other postcolonial critic's ideas. For portraying the human experience amidst a backdrop of partition and historical turmoil in shaping narratives as presented in the text by applying the theoretical framework of Postcolonial theory. [ABSTRACT FROM AUTHOR]

Dried abalones are precious products, in which candy abalone is the most treasured one, owing to its unique taste. After rehydration and simmering, the core part tastes extraordinarily tender and viscoelastic, just like a soft candy which may almost melt in mouth. However, the reason for this has yet to be elucidated. The purpose of this study is to research the formation mechanism of the candy-like core in candy abalone. First of all, we characterized the viscoelasticity, microstructure and protein changes of candy abalone during the simmering process. The texture results indicated that the springiness and adhesiveness of candy abalone showed an increase. Scanning and transmission electron microscopy suggested that myofibrillar protein in candy abalone formed a dense three-dimensional network hydrogel structure. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis revealed such a hydrogel structure might be derived from the degradation of the myofibrillar protein during the drying process. Also, we identified degraded peptides mainly stemmed from paramyosin by mass spectrometry. Moreover, molecular dynamics simulation revealed that the hydrogen bonds and hydrophobic interactions are mainly responsible for the self-assembly of peptides during the rehydration and simmering stages. Different from reported protein hydrogels, the rheological and morphological properties of the formed peptide hydrogels in candy abalone have significant changes. In this study, we found that the myofibrillar protein of fresh abalone degraded into peptides during the drying process, which further cross-linked to form a peptide hydrogel during the rehydration and simmering stages, thereby producing a unique viscoelastic candy-like core in candy abalone. [ABSTRACT FROM AUTHOR]

The management of the false lumen (FL) when dealing with aortic dissection is a crucial aspect since inducing its thrombosis is necessary in order to achieve aortic remodeling. One of the pitfalls of endovascular treatment of aortic dissection (AD) is retrograde distal FL perfusion and pressurization, which prevents FL thrombosis and thus aortic remodeling, while being associated with aneurysmal degeneration of the FL and poor long-term outcomes. Currently, there is no CE/FDA approved device for FL closure, however different techniques and devices have been proposed to overcome this challenge, the most known of which is the Candy Plug (CP). This review aims to describe the CP device, its implantation technique, and the available data in the literature (PubMed, Cochrane, and EMBASE databases; last queried, December 31, 2023). While the treatment of AD remains technically challenging, the use of the CP technique to close any distal FL reperfusion proved to be feasible and safe with excellent rates of both technical and clinical success. Furthermore, recent studies have shown a quick learning curve with this technique. [ABSTRACT FROM AUTHOR]