Chocolate Research Articles

Dental caries in relation to oral infections and feeding types among children aged 2-5 years

Background: Dental caries is an infectious and transmissible disease that still represents as a significant public health problems in many countries. The aim of this study was to investigate the relation between dental caries and oral infections (tonsillitis and candidiasis) as well as the relation to feeding type. Material and methods: The study sample composed of 22 healthy children aged 2-5 years with full set of primary dentition and had dental caries. The control group composed of 22 caries free children matching the study group in age and gender. An information sheet from the parents was done to all children concerning general health, feeding habits and frequency of oral infections (tonsillitis and oral thrush) during the last year. Children were examined clinically using dmft index, oral microorganisms was sampled and cultured aerobically using blood agar, MacConkey agar, chocolate agar and sabauraud,s dextrose agar. Results: Children with dental caries were mostly bottle fed and showed higher frequency of continuous oral infections. Regarding dental caries there were highly significant relations between caries activity and method of feeding and types of microorganisms found in the oral cavity , also a highly significant relation was found between method of feeding and frequency of oral infections. Children with dental caries had more types of oral microorganisms compared to caries free children Candida, Strep.pyogenes, Strep. viridans, Strep.faecalis, Strep.pneumonia, Staph.aureus, E.coli, Enterobacter ,Acinetobacter and Pseudomonas were found in high frequency among caries active children. Conclusion: Types of microorganisms found in the oral cavity was affected by dental caries which in turn affect frequency of infections. Breast feeding was predominant among caries free children and associated with lower rates of oral infections compared with bottle feeding so public should informed about its long term effect on the general health.

Open Access Journals are like a Box of Chocolates

Open Access Journals are like a Box of Chocolates

My Imaginary Cock

Laura Madeline Wiseman My ImaginaryCock I want to be a folded pocket square ready for stage sweat. I want a routine of lip-sync & hips Elvis would envy. I want hair on my chest & thighs. I want spirit gum sideburns. 1 want spotlight. I want to be a tie unknotted & a starched collar open. I want the hush & catcall of a crowd. I want sunglasses Feminist Studies38, no. 1 (Spring 2012). . © 2012 by Laura Madeline Wiseman. 212 Laura Madeline Wiseman 213 at night. I want to be a nipple loop under a damp tee. I want to buckle over trousers. I want my imaginary cock. 214 Laura Madeline Wiseman My ImaginaryCock My imaginary cock calls me down for dinner. All day work on Dickenson bound me to language. My centerless body cut neatly from the field of my brain. The meal is arranged. Spinach artichoke dip for starters and a crock of squash as the main course. Near midnight my cock will butcher candy bars for hot chocolate to be topped by marshmallows. My imaginary cock pokes a wad of taupe heart on the platter. Creamed spinach swoops in drips from my tortilla triangles. Delicious, I say and suck on the spoon. I nurse a fleshy gob of gelatinous soup. It slides by my tongue, along my molars, beside the bumps of my gums. My imaginary cock taps a fork against an empty bowl and toys with table crumbs. I want a second serving, maybe even a third, but can't. I'm full and emit the groan of the sated, privileged, and ready for bed. Do you know the artichoke is like the vulva? my cock says, the meal now a testament to such thoughts. I shake a no and wait for my cock to go on. Like the vulva, bits are excised all over the world, depending on taste. The thick leaf of the labia majora, the thin, tenderfronds of the minora plucked off.Ln some parts the sensitive heart is scooped out whole. My cock drives a butter knife into the example on the plate. Can you imagine such a palate.'' my cock shudders. We live in that place. Laura Madeline Wiseman 215 My ImaginaryCock What stinks: Earring posts. Belly buttons. Feet, armpits, and crotches after sweat cools. Used floss, bad breath, and tiny white lies. Burnt popcorn, sour milk, and spoiled eggs. A plastic spoon melted in the dishwasher. Hang-up telephone calls during dinner. Tap water left in a sports bottle two days. The innards of the trashcan and compost bin. Unpaid bills. Credit card applications. Cat litter, damp dog fur, flea insecticide. House mildew, moth balls, the basement. Air released in a hiss mid-way through a fight. Marijuana, skin after a fifth of whiskey. Bar smoke, street urine, a decayed grackle. City bus exhaust. Not being given a choice. The Des Moines River in the morning. Hog manure, the factory on interstate 80. An empty house. My imaginary cock gone. 216 Laura Madeline Wiseman My ImaginaryCock My imaginary cock joins Humans Anonymous. In a back row I slouch in sunglasses, a trench coat with the collar turned up. The cocks sit in a circle. Bad coffee percolates by baskets of fake sugar. Blue smoke obscures wrinkles and sags. The room wafts the odor of the unattended. I stiffen when my imaginary cock speaks. I haven't had a human in thirty-seven days. Last night I parked by her house for an hour. Imaginary cocks adjust themselves. Some weep. Others rub sobriety coins. My cock shivers, It's because of all ofyou that I left alone. Several cocks applaud as my cock reddens. My fingers quake. I scuttle out of the room and slump in the car until the meeting ends. When my cock leaves with another cock, I drive home with the headlights off and get into bed with all my clothes on. I can't sleep. I pee once every hour. I try to masturbate. I do Kegel exercises. At 3:33, keys shake the lock. A door opens. Laura Madeline Wiseman 217 My Imaginary Cock My imaginary cock plays Santa on Christmas morning. You really shouldn't have, my cock says for...

Eyeing the Chocolate

Eyeing the Chocolate

On the first day of Christmas my patient gave to me . . .

The doctor-patient relationship is unique. It requires professional distance and an implementation of boundaries on the part of the doctor. As medical students, we are witnesses to how events might challenge those boundaries, potentially damaging the relationship if handled badly. But we can also nurture and strengthen it through good communication skills. Such events—for example, breaking bad news—can be easily recognised and prepared for through guidelines and training. Others might not be as straightforward and present themselves disguised as a box of chocolates or an exquisitely wrapped watch. With woolly guidelines and …

Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach

Mixture design was used to investigate the effects of four different gums (xanthan gum, guar gum, alginate and locust bean gum) and their combinations on the rheological properties of a prebiotic model instant hot chocolate beverage (including 3.5% inulin) and to determine their interactions in the model beverage. Simplex centroid mixture design was applied to predict the physicochemical (soluble solids, pH, colour properties) and rheological parameters (consistency index (K), flow behaviour index (n) and apparent viscosity (η50)) of the samples. In the model, the optimum gum combination was found by simplex centroid mixture design as 59% xanthan gum and 41% locust bean gum, and the highest K value was 33.56 Pa sn. The increase of guar gum and alginate in the gum mixture caused a decrease in the K value of the sample.

The Effect of Crude Palm Oil Stearin Addition to the Stability of Dark Chocolate

The research about effect of crude palm oil stearin addition to the stability of dark chocolate had been caried out with the purpose to determine the effect of crude stearin as a substitute of cocoa butter and as a stabilizer of dark chocolate during storage. A number of stearin used was varied from 0%, 5%, 10%, 15%, 20% and 34%, while other ingredients (cocoa powder, cocoa fat, sugar, lecithin and salt) were given in the same amount. The properties of chocolate product which had been analyzed were the melting point, fat content and free fatty acids (FFA) content, then it was conducted storage stability and the organoleptic test. The results showed that the higher concentration of stearin used, the stability of the chocolate tends to be better with a melting point of chocolate is also higher (ranging from 49 o C to 55 o C). During storage the FFA levels increased from 0,15% in the first week to 0,71% in the fifth week. This numbers are still within the limits required by Indonesia National Standard (SNI) 01-3748-1995 on cocoa butter. The fat content decreased from 40% to 35% during 7 weeks storage. From the results of organoleptic test, treatment of 10% crude strearin addition was preferred by panelist . ABSTRAK Penelitian pengaruh penambahan crude stearin minyak kelapa sawit terhadap kestabilan dark chocolate telah dilakukan dengan tujuan untuk mengetahui pengaruh crude stearin sebagai pengganti lemak cokelat sekaligus sebagai stabilisator dark chocolate selama penyimpanan. Jumlah crude stearin yang digunakan divariasikan mulai dari 0%, 5%, 10%, 20% dan 34%, sedangkan bahan-bahan lain (cokelat bubuk, lemak cokelat, gula, lesitin dan garam) diberikan dalam jumlah yang sama. Kepada produk cokelat yang dihasilkan dilakukan analisa titik leleh, kadar lemak dan asam lemak bebas (FFA), selanjutnya dilakukan uji ketahanan simpan serta uji organoleptik. Hasil penelitian menunjukkan bahwa semakin tinggi konsentrasi crude stearin yang digunakan, kestabilan cokelat cenderung lebih baik dengan titik leleh cokelat juga semakin tinggi (berkisar dari 49 o C sampai 55 o C). Selama penyimpanan, kadar FFA semakin meningkat dari 0,15% pada minggu pertama menjadi 0,71% pada minggu kelima. Angka ini masih berada dalam batas yang dipersyaratkan pada Standar Nasional Indonesia (SNI) 01-3748-1995 tentang lemak kakao. Kadar lemak cenderung mengalami penurunan dalam penyimpanan selama 7 minggu, yaitu dari 40% sampai 35%. Dari hasil uji organoleptik, perlakuan penambahan stearin 10% memberikan hasil yang cenderung lebih disukai oleh panelis.

Dietary patterns and its influencing factors among freshmen students in college

To investigate the dietary pattern in college freshmen students and to analyze the influencing factors on their dietary patterns. A questionnaire survey on situation of dietary pattern and influencing factors was conducted among 1319 freshmen students. Four major dietary patterns were noticed and they were: I, high consumption in hamburger, fried food, nuts, biscuit, chocolate, cola, coffee, sugars, II, high consumption in pork, mutton, beef, poultry meat, animal liver, III, high consumption in fresh fruits, eggs, fish and shrimps, kelp laver and sea fish, milk and dairy products, beans and bean products, IV, high consumption in rice and grain, fresh fruits, fresh vegetables, pork. Risk factors on dietary pattern were presented as follows: (1) boys:having the food pattern I and II showed a strong positive association with the place where they live (OR = 1.67, 95%CI: 0.87 - 3.19; OR = 1.51, 95%CI: 0.79 - 2.88), eating place (OR = 1.63, 95%CI: 1.03 - 2.59;OR = 1.83, 95%CI: 1.04 - 3.23), level of mother's education (OR = 2.52, 95%CI: 1.07 - 5.95; OR = 3.38, 95%CI: 1.50 - 7.63), family income (OR = 2.24, 95%CI: 1.30 - 3.88; OR = 3.06, 95%CI: 1.77 - 5.29) and the status of passive smoking (OR = 1.80, 95%CI: 0.70 - 4.59; OR = 1.83, 95%CI: 0.75 - 4.45). Inverse correlations was found on the level of mother's education (OR = 0.56, 95%CI: 0.17 - 1.79). The food pattern IV showed a strong positive association with place of eating (OR = 1.83, 95%CI: 1.04 - 3.23) but having an inverse correlation with the level of mother's education (OR = 0.56, 95%CI: 0.17 - 1.79). (2) girls when compared with boys, the food pattern I showed minor association with the places of living and eating; while the food pattern II and III had minor association with the status of passive smoking. Socio-demographic factors and lifestyle had influenced on the dietary patterns among college freshmen students who should be guided to have a reasonable, balanced diet in the college.

Landscape Preference of Tourists in Chocolate Hills, Bohol, Philippines

Landscape Preference of Tourists in Chocolate Hills, Bohol, Philippines

Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums

In this study, effects of different starches (tapioca (TS), wheat (WS), corn (CS), potato (PS), modified corn (MCS) and modified potato (MPS)) and gums (xanthan gum (XG), guar gum (GG), alginate (A), salep (S), locust bean gum (LBG) and carrageen (C)) on the rheological properties of model hot chocolate beverage were studied. Swelling power (SP) of the starches and water absorption capacity (WAC) of the gums were determined. Hot chocolate beverages showed pseudoplastic behaviour. Ostwald de Waele model accurately described flow behaviour of each beverage sample. K, n, R2 values for Ostwald model were in the range of 4.8–160.3 mPa.sn, 0.5117–0.9745, 0.9972–0.9998, respectively. The highest synergic effect in the model was observed between the interaction of MCS and XG. The XG-PS, XG-TS, XG-CS combinations showed the highest K and viscosity values, respectively.

A comprehensive evaluation of the toxicology of cigarette ingredients: cocoa-derived ingredients

Context: Cocoa-derived ingredients are used in cigarette tobacco.Objective: A battery of tests was used to compare toxicity of mainstream smoke from experimental cigarettes containing different added levels of cocoa-derived ingredients.Materials and Methods: Five cocoa-derived ingredients chocolate (CH), cocoa (COC), cocoa-grand prix black (CGPB), cocoa nibs tincture (CNT) and cocoa shells extract (CSE) were added individually to experimental cigarettes at three different levels. Smoke from each of the experimental cigarette types was evaluated using analytical chemistry; in vitro cytotoxicity and mutagenicity testing were performed for four of the five compounds. For CH, COC and CNT, 90-day smoke inhalation studies were performed with 6-week recovery periods.Results: No consistent changes were found in the analytical chemistry results. Results of the cytotoxicity and mutagenicity were unaffected by any of the ingredients. Two of the three inhalation studies showed very few differences between the groups. The inhalation study with COC showed several increases in mean histopathology severity scores in groups exposed to different levels of COC, compared with the controls. These apparent effects of COC on histopathology lesion severity scores were only present in a single sex and none were dose-related, which is not consistent with a true increase in biological activity. Also there were effectively no differences in the patterns of recovery for any of the compounds.Conclusions: Even at high inclusion levels there was a lack of toxicological response in these COC derived ingredients.

A Chocolate Box of Cores for the Probabilistic Marriage Problem

We study the marriage problem where a probability distribution over matchings is chosen. The “core” has been central to the the analysis of the deterministic problem. This is particularly the case since it coincides with the (conceptually) simpler set of “stable” matchings.While the generalization of stability to the probabilistic stetting in an ex post sense is clear (Rothblum 1992), there are several natural ex ante generalizations: expected utility for given von Neumann-Morgenstern preferences, stochastic dominance requiring comparability, and stochastic dominance without requiring comparability.The purpose of this paper is to work out the logical relations between the various concepts. Thus, we provide a foundation for further research on probabilistic matching.

A Feeding Tube Can Be Used for Palliative Decompression Too

Journal of Palliative MedicineVol. 14, No. 4 Letters to the EditorOpen AccessA Feeding Tube Can Be Used for Palliative Decompression TooAh San PangAh San PangSearch for more papers by this authorPublished Online:6 Apr 2011https://doi.org/10.1089/jpm.2010.0498AboutSectionsPDF/EPUB ToolsPermissionsDownload CitationsTrack CitationsAdd to favorites Back To Publication ShareShare onFacebookTwitterLinked InRedditEmail Dear Editor:Palliative medicine has gently and firmly established itself in my country, Singapore. “A Cup of Hot Chocolate” published in the June 2010 issue of the Journal of Palliative Medicine is evidence of how far it has come.1 When the article appeared, the community with which author Sean Lim was affiliated announced the event widely. I celebrated it too because palliative medicine has an important role to play. I do not work in this specialty; my perspective is necessarily that of an outsider and may not be applicable outside of Singapore.While much has been achieved, much more needs to be done. By way of example, I have used the reported case. It must be emphasized that I am not criticizing the institutions involved; sometimes it is simply just patient's choice.A nasogastric tube, or its variation, is not comfortable at all. Thus, 23% of physical restraints used in the nursing homes in Singapore are for the sole purpose of preventing the tube from being pulled out.2 In my opinion, it is ironic when an uncomfortable option is used for palliation.The percutaneous endoscopic gastrostomy is a better option. Although it is easily inserted using local anesthesia and sedation, tube dislodgement and difficult tube exchange can cause serious complications like buried bumper syndrome, hemorrhage, and peritonitis. Hence, it is understandable why some colleagues do not like it and advise their patients to stick with the low-risk but low-comfort nasoenteral option.With the availability of a new gastrostomy tube that is devoid of complications associated with tube dislodgement and tube exchange, it may be time for a re-think.3 In this way, more patients may be spared the discomfort and indignity during the last phase of their journey.References1 Lim RCSA cup of hot chocolateJ Palliat Med201013775.1. Lim RCS: A cup of hot chocolate. J Palliat Med 2010;13:775. Link, Google Scholar2 Mamun KLim JUse of physical restraints in nursing homes: Current practice in SingaporeAnn Acad Med Singapore200534158162.2. Mamun K, Lim J: Use of physical restraints in nursing homes: Current practice in Singapore. Ann Acad Med Singapore 2005;34:158–162. Medline, Google Scholar3 Pang ASA new feeding tube which is secure and easy to changeSingapore Med J200950740741.3. Pang AS: A new feeding tube which is secure and easy to change. Singapore Med J 2009;50:740–741. Medline, Google ScholarFiguresReferencesRelatedDetails Volume 14Issue 4Apr 2011 InformationCopyright 2011, Mary Ann Liebert, Inc.To cite this article:Ah San Pang.A Feeding Tube Can Be Used for Palliative Decompression Too.Journal of Palliative Medicine.Apr 2011.388-388.http://doi.org/10.1089/jpm.2010.0498creative commons licensePublished in Volume: 14 Issue 4: April 6, 2011PDF download

Hawaii's Restaurants Offer Tastes for Every Palate

Hawaii's Restaurants Offer Tastes for Every Palate

Box of Chocolates

Box of Chocolates

Bundling And Small Business Operations

The purpose of this paper is to develop and test a model for managing the inventory for a small, student managed food service business. The Hazell Nut Café offers six coffees, six flavors of ice cream, four teas, hot chocolate, assorted pastries, bottled water, vitamin water, and four other types of cold beverages. The purveyors for the all supplies, with the exception of dairy products, have on-call deliveries, but pre-set minimums for order quantities. The dairy company requires a minimum weekly delivery. After nearly one year of operation, the café’s student-managers are still developing an inventory management system. The model developed here seeks to provide an easy to understand solution to the supply chain problems encountered by a small business such as the Hazell Nut Café.

Chocolate

Childhood ObesityVol. 7, No. 1 ChocolateDominique DavisDominique DavisSearch for more papers by this authorPublished Online:11 Mar 2011https://doi.org/10.1089/chi.2011.0110.poemchocAboutSectionsPDF/EPUB Permissions & CitationsPermissionsDownload CitationsTrack CitationsAdd to favorites Back To Publication ShareShare onFacebookTwitterLinked InRedditEmail "Chocolate." , 7(1), p. 43FiguresReferencesRelatedDetails Volume 7Issue 1Feb 2011 Information©2011 by Mary Ann Liebert, Inc.To cite this article:Dominique Davis.Chocolate.Childhood Obesity.Feb 2011.43-43.http://doi.org/10.1089/chi.2011.0110.poemchocPublished in Volume: 7 Issue 1: March 11, 2011PDF download

Chocolate and strawberries

Chocolate and strawberries

Identification and characterization of one Roseomonas strain

Objective To identify one runny mucoid-like Gram-negative bacteria with pink pigment isolated from clinical pus sample. Methods The pus sample was aseptically extracted from a deep lesions of one patient, then stored in Amies medium at room temperature for transportation. One sheep blood plate and one chocolate plate were used to detect the possible pathogens from the specimens. After inoculation, the plates were placed in a humidified incubator with 5% CO2 at 35 ℃. To identify the obtained isolates, we used the commercial Vitek2 and API systems, combining some traditional morphological examination and classical biochemical and physiological characteristics. For pure cultures, the cellular fatty acids were extracted, methylated, and determined by gas chromatography method. The 16S rRNA gene was amplified and sequenced by a commercial broad-spectrum PCR primers. The phylogenetic tree based on 16S rRNA gene was constructed by Mega 4.1 software using the neighbour-joining methods with 1 000 bootstrap replications. Results One runny mucoid-like Gram-negative bacterium, named K8756, was isolated both on sheep blood and chocolate plates after 72 h incubation. The API 20NE profile was 1245045 after a 3-day culture, which would be identified as Ochrobactrum anthropi with a good confidence of 98% probability. It was identified as Ralstonia pickettii and Bordetella bronchiseptica by VITEK 2 GN kits. However, further comparative 16S rRNA gene sequences showed that strain K8756 was closely related to the valid published Roseomonas mucosa MDA 5527 with 100% identity. Colonial morphologic features, phenotypic characteristics and major cellular fatty acid composition were also with high similarity to Roseomonas mucosa. Conclusions Strain K8756( = GIMCC 1.0030 ) is identified as Roseomonas mucosa by the polyphasic phenotypic and genotypic characteristics. The comparative analysis based on 16S rRNA gene sequences is a useful method for identifying the problematic and newly named bacteria. Key words: RNA,ribosomal,16S; Sequence analysis,RNA

Modelling deformation and fracture in confectionery wafers

The aim of this research is to model the deformation and fracture behaviour of brittle wafers often used in chocolate confectionery products. Three point bending and compression experiments were performed on beam and circular disc samples respectively to determine the ‘apparent’ stress-strain curves in bending and compression. The deformation of the wafer for both these testing types was observed in-situ within an SEM. The wafer is modelled analytically and numerically as a composite material with a core which is more porous than the skins. X-ray tomography was used to generate a three dimensional volume of the wafer microstructure which was then meshed and used for quantitative analysis. A linear elastic material model, with a damage function and element deletion, was used and the XMT generated architecture was loaded in compression. The output from the FE simulations correlates closely to the loaddisplacement deformation observed experimentally.