Cooking Pot Research Articles

CFD MODELING OF THERMAL PLUME OVER A COOKING POT AND EXPERIMENTS UNDER HEATING CONDITION

In the previous paper, the relationship between position of air supply and thermal environment of house kitchens and adjacent living rooms was studied by experiments and airflow visualization tests under mild season condition. Experimental studies are necessary to examine the distributions of temperature and humidity in rooms, but they need lots of time and equipments. On the other hand, CFD (Computational fluid dynamics) simulation can predict indoor environment with less effort rather than experiments. In this research, CFD will be applied to study velocity and temperature distributions, and ventilation efficiency, when the agreement of the CFD results and the experimental ones is confirmed. In order to obtain good CFD results, thermal plume over a cooking pot and capture efficiency of an exhaust hood should be reproduced by the simulation. In this paper, CFD modeling of thermal plume is discussed firstly. It is shown that simulated result is agreed well when the measured velocity of thermal plume is given in CFD simulation. Secondly the CFD results are compared to the experimental ones in mild season and winter. It is supposed that only ventilation system works in mild season, and heating and ventilation system are operated in winter. The results show that CFD simulation is excellent method to study house kitchen ventilation as well as experiments.

The Beauty of "Ugly" Eskimo Cooking Pots

Arctic Alaskan ceramics offer several interpretive challenges for the archaeologist. In contrast to most cross-cultural patterns, these cooking vessels were produced by hunter-gatherers living in a cool and humid environment and were used to cook meat rather than starchy seeds. Additionally, when compared to cooking vessels and techniques from other areas of the world, their shapes and textures are atypical and appear poorly suited for their intended use. At first impression, these vessels might appear to reflect simply a lack of technological expertise. However, we argue that when considered in relation to the local social and environmental context under which these vessels were produced and used, these apparent contradictions can be understood.

A comparison of gel fuels with alternative cooking fuels

A range of gel fuels was tested in a range of appli-ances designed for the fuels. The tests comprised the determination of the efficiency of the fuel/appli-ance combination when boiling water at full and, where possible, minimum power; and the measure-ment of CO, CO2 and unburned hydrocarbons col-lected in a hood at the burner level in normal oper-ation. The tests were repeated with paraffin-fuelled appliances, LP gas appliances and an electric stove. In the majority of cases it was found that the gel fuels did not meet an emission standard of a CO:CO2 ratio of <0.02, and that they gave off excessive unburned hydrocarbons. It was suspected that this had to do with the mixing of the fuel vapour with air, because tests with pure ethanol in various appliances gave similar results. Tests in which appli-ances were modified to improve the air/fuel mixing showed that the hypothesis was valid. A subsidiary finding of the tests was that some gel fuels had excessive water, and that in these cases the conden-sation of the water vapour on the base of a cooking pot was so extensive that it could extinguish the flame. This leads to a recommendation that a stan-dard for gel fuels be established. A comparison of the cost of cooking a standard meal suggests that gel fuels are unlikely to meet user’s needs even if improved appliances can be developed.

Porridge and Pot, Bread and Oven: Food Ways and Symbolism in Africa and the Near East from the Neolithic to the Present

Food items are not only food ‘for the body’, they are also ‘food for thought’ about our relations to ‘others’ in the world of living people, and to cosmological forces. Ethnographic studies and historical documents show a striking difference between Africa and the Near East with regard to symbolic elaborations of food-related items. This difference is grounded in a contrast between a cooking pot theme in Africa and a baking oven theme in the Near East. It is manifested in differences in the emergence of two fundamental cultural features generally assumed to be linked elements of the Neolithic, namely domestication of cereals and invention of pottery. In the Near East, the material shows that domesticated cereals appeared about 2000 years earlier than ceramics, while in Africa the evidence indicates that pottery appeared around 2000 years earlier than cultivated cereals. This article explores different social and symbolic correlates of the different sequences of Neolithic innovations in the Near East and Africa.

Identifying Culturally Appropriate Strategies for Educating a Mexican Immigrant Community About Lead Poisoning Prevention

Lead paint is one source of exposure for lead poisoning; however, recent Latino and other immigrant populations are also at risk of exposure through ceramic cooking pots with lead glaze, some imported candies, and certain stomach ailment home remedies. Public health agencies and practitioners acknowledge that Latino families should be educated about lead poisoning prevention but report barriers to conducting outreach and education in Latino communities. This study reports findings from focus groups and interviews with the local Latino immigrant community and professionals on (1) current knowledge and beliefs about lead poisoning and (2) recommendations of culturally appropriate educational strategies.

The Forming Techniques of Footed Cooking Pots in Late Yayoi Period

The Forming Techniques of Footed Cooking Pots in Late Yayoi Period

Mathematical modeling of cooking pots’ thermal efficiency using a combined experimental and neural network method

A mathematical framework to model the heat transfer efficiency of cooking pots is proposed and exploited in this paper. The model consists of combining the experimental results and the statistical data of Residential Energy Consumption Survey (RECS) of Iran with a soft-computing concept such as neural network. Using neural network results, the variations of the efficiency with various parameters have been studied. It is shown that Group Method of Data Handling (GMDH)-type neural network can effectively model and predict thermal efficiency, as a function of important input parameters for a conventional cooking pot. Results show that efficiency increases with increasing diameter to flame ratio, bottom wall curvature, pot wall slope, and overall conductivity. With increasing edge radius and pot height to pot diameter ratio, efficiency decreases. Occupied volume percentage does not have a significant effect on efficiency.

The Evil Eye and Cultural Beliefs among the Bedouin Tribes of the Negev, Middle East [1

This paper examines Bedouin attitudes and practices relating to the evil eye as a cause of misfortune. The evil eye is perceived by the Bedouin as one of the most dangerous forces that can interfere in their lives, and they invest much energy in a variety of methods to counteract it. This paper seeks to contribute to a better understanding of the phenomenon by describing the rituals of diagnosis, treatment and prevention among the Bedouin tribes of the Negev in the Middle East. The evil eye can bring a man to his grave, and a camel to the cooking pot (Arab-Bedouin saying). The evil eye is like a light. You can see it, feel it, be affected by it, or affect others by means of it. It can cause harm or even death in large numbers, but you never succeed in holding it in your hands. This is the will of Allah (Bedouin saying).

05/01643 Classified identifications: The annual relative variation rates (RVRs) of energy consumption are approximate in different cities with the same shading coefficient

A novel design of solar cooker is introduced. The cooker is of box-type equipped with an asymmetric compound parabolic concentrator (CPC) as booster-reflector. It consists of an insulated box equipped with a vertical double glazing cover on a side, and a vertical absorber plate laid out just behind the transparent cover. The booster-reflector is fixed on the glazed side of the box. The absorber plate and the glazing form a vertical channel, open at the top and bottom, and enclosed at the sides. The two openings allow the inside air circulation. A mathematical model of the heat transfer processes involved with this solar cooker, containing a cooking pot loaded with water and deposited on the box floor; was developed and the effects of various parameters, such as solar radiation, load of water and clouds on the dynamic behavior of the cooker are studied.

Reverse Engineering the Ceramic Cooking Pot: Cost and Performance Properties of Plain and Textured Vessels

Ceramic cooking pots throughout the world vary in exterior surface treatment from smooth to roughly textured. An intriguing example of this variation occurred in the Puebloan region of the southwestern United States where cooking pots changed from scraped plain to highly textured, corrugated vessels between the seventh and eleventh centuries AD, and then reverted back to plain-surfaced by the fifteenth century. To investigate potential cost and performance differences between plain and corrugated cooking pots, a set of controlled experiments were performed, which document manufacturing costs, cooking effectiveness, and vessel durability. These experiments indicate that while corrugation may have increased manufacturing costs, neck corrugations improved vessel handling, upper body corrugations yielded greater control over cooking, and basal corrugations extended vessel use-life. Discerning the explanatory significance of these results for cooking pot change in the Southwest and elsewhere requires additional data on the contexts in which these pots were made and used.

Induction Ovens and Electromagnetic Interference: What Is the Risk for Patients with Implantable Cardioverter Defibrillators?

Electromagnetic fields may interfere with normal implantable cardioverter defibrillator (ICD) function. Although the devices are effectively shielded and use exclusively bipolar leads, electromagnetic interference (EMI) remains a concern when patients are exposed to several household appliances. The aim of this study was to evaluate potential EMI risk of induction ovens, which are increasingly common in private households. In vitro measurements of an induction oven for private households GK 43 TI (V-Zug, Inc., Zug, Switzerland) showed that heating is regulated by increasing operating time from level 1 (100 ms/sec) to 5 (continuous operation). From levels 5 to 9 the magnetic field increases. Nineteen patients with left-sided implants of single- and dual-chamber ICD systems (8 Medtronic, 7 Guidant, and 4 St. Jude Medical) (18 males, 1 female), age (mean +/- SEM) 58 +/- 3 years, were included in this study. All patients were examined in standing position, bent over the cooking pot (minimal distance to the induction coil 25 cm), and with the cooking pot put eccentrically over the induction field at three different cooking levels (level 2, 5, and 9). The tests were repeated touching the cooking pot with one hand. Ventricular sensitivity was left unchanged. Ventricular tachycardia therapies were turned off in Medtronic and Guidant devices and ventricular sensing was continuously monitored in St. Jude Medical devices during testing. Interrogation of the devices after exposure did not show any inappropriate tachycardia detection, oversensing, or reprogramming. In conclusion, ICD patients can be reassured that EMI is unlikely to affect their devices if induction ovens are used in their kitchens.

Kerajinan Gerabah Di Desa Jati Kec. Jaten Kab. Karanganyar

This writing gave emphazises on the problems about (1) Why the Banaran’s society in Jati village has still been preserved work as gerabah maker, (2) How ia asan the making process is, (3) flow about the gerabah products in the village. This research used anthropological strategy with ethnographical approach. The data collection technique were the involued observation and deeply interview. The data validity has been done by: (1) triangulation of data sources, (2) peer de­briefing, (3) data rechecking. The technique of analysis by interactive model. The observation results showed: (1) Given the activities of the society in Jati village as gerabah maker are induced by pressence of two motivations, that 3ndun ~ are, main motivations in form of: economical demand, hereditary belief that they would get enough wealth from this activity; the belief that there is little campetitor; and the supported motivations: this skill obtained hereditarily, free materials are available and there are consumers. (2) The process in making Jakarta gerabah Is conducted traditionally. (3) The kinds of products are kendhit (cook ing pots) to boil medicinal herbs and placenta pots, the average number could obtained is WX)-120 products per five days. The products are marketed to the potition clinics and the boiled medicinal herb stores. society in Jati village has still been preserved work as gerabah maker, (2) How ia asan    the making process is, (3) flow about the gerabah products in the village. This research used anthropological strategy with ethnographical approach. The data collection technique were the involued observation and deeply interview. The data validity has been done by: (1) triangulation of data sources, (2) peer de­briefing, (3) data rechecking. The technique of analysis by interactive model. The observation results showed: (1) Given the activities of the society in Jati village as gerabah maker are induced by pressence of two motivations, that are, main motivations in form of: economical demand, hereditary belief that they would get enough wealth from this activity; the belief that there is little campetitor; and the supported motivations: this skill obtained hereditarily, free materials are available and there are consumers. (2) The process in making Jakarta~ ~ gerabah Is conducted traditionally. (3) The kinds of products are kendhit (cook-  inq pots) to boil medicinal herbs and placenta pots, the average number could obtained is WX)-120 products per five days. The products are marketed to the tion clinics and the boiled medicinal herb stores.

Predictors of indoor allergen

Rationale Indoor allergens can significantly increase morbidity in atopic children with asthma. The purpose of this study was to relate allergen-specific home characteristics to measured allergen levels in the homes of asthmatic children. Methods As part of an ongoing environmental intervention study, pet, cockroach, and dust mite allergen levels were collected from the homes of 341 children. Trained inspectors documented characteristics of homes located in suburban Maryland (76%) and Baltimore City (23%). We used factor analyses and linear regressions to explore the relationship between evidence found during home inspection and allergen levels. Results Factor analyses identified groups of independent home characteristics associated with each allergen. The combined evidence of roaches, plumbing leaks, dirty cooking pots and city dwelling was significantly associated with cockroach allergen levels (t=8.6, p<0.00). However, poor kitchen cleanliness, including exposed food and surface clutter, was less clearly associated (t=1.8, p=0.08). The presence of surface clutter, detached home, and infrequent cleaning of the bedroom floor were significantly associated with dust mite allergen levels (t=2.8, p=0.01). Presence of mattress/pillow encasements, however, did not predict dust mite allergen levels. Evidence of pet ownership (t=7.7, p<0.00), detached home in a suburban setting and infrequent washing of bedding statistically predicted pet allergen levels (t=3.4, p<0.00). Conclusions Analysis of a large cohort study demonstrated that cockroach allergen could be predicted by infestation, plumbing leaks and greasy stoves, but not by kitchen debris. Mite allergen was predicted by infrequent cleaning and surface clutter, but was unaffected by presence of mattress or pillow encasements.

Varia V Gaulish Souxtu: Addendum

VARIA V Gaulish souxtu:addendum In a previous publication I proposed to compare a Gaulish word souxtu, the name of a particular sort of vase, with OI suacht, used for translating olla 'cooking pot'.1Amongst possible comparanda,I suggested Modern Scottish suacan 'melting-pot, crucible'. I overlooked the existence of a British cognate, attested in only one document: the same word souxtum appears in aVindolanda letter published in 1994and written (probably in AD 103or a little earlier) by Seuerus to his friend Candidus,'(slave) of Genialis the prefect'. The contents of this very short message are: S[eu]er[u]s Candido suo salutem souxtum saturnalicium (asses) iiii aut sexs rogo frater explices et radices ne minus (denarii) s(emissem) ualefrater 'Severus to his Candidus,greetings. Regarding the...for the Saturnalia, I ask you, brother,to see to them at a price of 4 or six asses and radishes to the value of not less than 1/2 denarius.Farewell brother.'2 Alan Bowman and J.David Thomas did not translate souxtum, and they recognized in their commentary that it suggested no attested Latin word to them. However, they hesitantly considered a comparison with Lat. succus, with the meaning 'medicine', 'dye' or 'perfume'. More important is their comment on the adjective saturnalicium:Saturnalia is a feast particularly celebrated by slaves (both writer and correspondent are slaves); Bowman and Thomas note the same type of request for special items for festivities in an ostrakon fromWadi Fawakhir(a Roman militarystation in Egypt). Later, J.N. Adams offered another hypothesis,3 according to which souxtum would be a borrowing from Latin sumptus 'expense', simplified into suptus. He proposed to translate the text above as 'I ask that you send, as your Saturnalian costs, 4 or 6 asses'.This sumptus Saturnaliciuswould be a contribution towards the celebration of the Saturnalia. Roman military papyrisometimes record deductions fromsoldiers' payfor the Saturnalicium kastrense (as mentioned in the edition by Bowman and Thomas). Pierre-Yves Lambert,'VariaIII:Gaulish souxtu:Early Irishsuacht',triu 51 (2000), 189-92. 2 Alan K. Bowman and J.David Thomas,with contributions by J.N.Adams, TheVindolanda writing-tablets(Tabulae Vindolandenses II) (London 1994), letter no. 301, pp 276-8 and pls XXIII,XXV. 3 J.N. Adams, 'The interpretation of souxtum at Tab. Vindol. 11.301.3', Zeitschrift fiir Papyrologie und Epigraphik 110 (1996), 238-9: 238. Ariu LIV(2004) 263-264 @ Royal IrishAcademy 264 PIERRE-YVES LAMBERT It seems preferable to compare the Vindolanda souxtum with the Gaulish word souxtu(s)/suxtu(s) (acc.pl.), from Vayres,near Libourne (d6p. Gironde), which I discussed in my earlier note in Iriu.4 This is a kind of clay pot: probably a cooking pot, similar to the Latin olla. Concerning the exact meaning of souxtum in the Vindolanda letter, we must bear in mind that the name of a vase can be transferred to the food it contains (cf. Engl. dish, Frenchplat, assiette) or even to a special preparation associated with it (Fr.pot-au-feu, Engl. marmite);this is the case, indeed, for dialectal French ouille, the reflex of Lat. olla. Moreover, ne minus denarii semissem clearly indicates an operation akin to selling and not buying:Severus and Candidus were probably associated in retailing food to the soldiers, either as grocers or, more probably, as caupones, caterers delivering prepared food to the soldiers. Could explicare have passed from a basic meaning 'to wrap off' to the meaning 'to offer for sale'? If our analysis is correct, we should then translate Tab.Vindol. 301 as follows: 'Concerning the Saturnalian dish, I ask you to retail it at four or six asses'. We then have a third attestation for this word, a British one. One could argue that the term is not Brittonic but Gaulish-and we have plenty of evidence for coarse pottery being exchanged across the Channel as early as the first half of the first century AD, a fact which would explain the borrowing of a Gaulish term. But in my opinion, it would be difficult for us to find any significant difference between Gaulish and Brittonic (more exactly,Early British) at the end of the firstcentury AD: in so far as...

Effect of consumption of food cooked in aluminium or stainless-steel pots on Bangladeshi children with calcium-deficient rickets: an eight month trial

The putative role of aluminium intake in young Bangladeshi children (1.5 to 4 years of age) with calcium-deficient rickets was evaluated in a non randomised controlled eight month trial. The effects of aluminium or stain-less-steel cooking pots on bone metabolism were assessed by measuring blood calcium, phosphorus, alkaline phosphatase, parathyroid hormone, 1,25 dihydroxy vitamin D, aminoterminal propeptide of type 1 collagen (PINP), cross-linked carboxyterminal telopeptide of type 1 collagen (ICTP), aluminium and albumin, and by analysis of wrist radiographs. In both groups, blood alkaline phosphatase, 1,25 dihydroxy vitamin D and aluminium decreased significantly, while serum albumin increased (p < 0.01). These results suggest that the nutrition may well be of major importance, whereas the role of aluminium appears to be insignificant.

Experimental determination of energy and exergy efficiency of the solar parabolic-cooker

A simply designed and the low-cost parabolic-type solar cooker (SPC) was made and tested. The energy end exergy efficiencies of the cooker were experimentally evaluated. The experimental time period was from 10:00 to 14:00 solar time. During this period, it was found that the daily average temperature of water in the SPC was 333 K and the daily average difference between the temperature of water in the cooking pot and the ambient air temperature was 31.6 K. The energy output of the SPC varied between 20.9 and 78.1 W, whereas its exergy output was in the range 2.9–6.6 W. The energy and exergy efficiencies of the SPC were in the range, respectively, 2.8–15.7% and 0.4–1.25%.

Iron contents of Malawian foods when prepared in iron cooking pots.

The aim of this study was to determine the iron content of Malawian foods prepared in iron pots and to examine the effects of continuous cooking time and added oil on the iron content of the food prepared. Foods prepared, which included a staple (Nsima), relish vegetables, and beans, had an increased iron content when prepared in an iron compared to a glass pot. For these three foods, iron content per gram increased by 3.15 micrograms, 35.8 micrograms, and 147.32 micrograms, respectively. Continuous use of the iron pot for cooking could have a positive effect on the amount of iron added to the food, as the three foods' iron content increased by a further 2.9 micrograms iron/g, 7.6 micrograms iron/g and 20.1 micrograms iron/g, respectively. This effect needs more study. Food pH was significantly negatively correlated with food iron content. The use of oil reduced the amount of iron added to stir-fried vegetables by 52.37 micrograms/g and increased iron added to Nsima (1.2 micrograms/g). Malawian foods increased their iron content when cooked in iron pots. This method of food preparation potentially provides a low-cost sustainable means of improving the iron intakes of families and communities where this traditional method of food preparation is acceptable.

Study of Ultrasonic Vibration of Rice Cooking Pot by Induction Heating

The induction heating type rice cooker generates forces in the pot by heating, and the force is then used to generate ultrasonic vibration in the pot to ensure the cooked rice tastes good. This paper describes the results obtained through a study of ultrasonic vibration. (1) A three-layer, rice cooking pot with an aluminum layer sandwiched between stainless steel layers was made to vibrate as a results of longitudinal vibration of the stainless steel layers. (2) A strong resonance is generated through the bending deformation and longitudinal coupling mechanism of the rice cooking pot. In other words, the resonance is caused by the bending stress generated in the stainless steel layer by the coil force which is converted into a longitudinal excitation force.

Til bords med Marsk Stig – En oversigt over keramikken fra Hjelm

Dining with Marsk Stig A survey of the Hjelm pottery Potsherds occur frequently in nearly every excavation of a medieval settlement. Working with this abundance of sherds is usually a laborious job, but it is sometimes very rewarding. This was the case when during recent years the small island of Hjelm off the east coast of Jutland was excavated. The Hjelm excavation was published in 2002. However, the pottery is interesting enough to deserve special treatment.The Hjelm pottery stems from the period between 1290, when the castles on Hjelm were built, and 1306, when King Erik Men­ved captured the island and burnt down the settlement. Consequently, an examination of the Hjelm pottery is important for two reasons: Firstly, because the castles were connected to a certain class, and secondly, because they had a very short lifetime. The amount of pottery found on Hjelm is not large. In all, 854 sherds were found during the excavations of Fyrbakken (the Lighthouse Hill), Kastelbakken (the Citadel Hill), Mønt­værkstedet (the Mint), and certain areas in the open landscape (fig. 1). The pottery finds consist of glazed jugs for the table, unglazed, grey cooking pots, and a number of colourful, imported jugs for serving and drinking. There are relatively few rim types represented, which may be due to the short lifetime of the castles (fig. 2). The glazed jugs have a plastic decoration of strips, scales, or ‘raspberries’ – all known from a number of other finds (figs. 3, 4, 5, and 6). A visual examination of the fabric indicates that the majority of the domestic pottery was made by potters on the Djursland peninsula. Apart from the domestic pottery, there is a considerable amount of imported white fabric jugs and early stoneware (fig.7), such as polychrome white fabric jugs from Rouen and Saintonge (fig. 8) and early stoneware jugs made in the Rhine and Weser areas (figs. 9 and 10). In view of the dating of the castles, it is interesting that only early stoneware occurs on the island, whereas completely sintered stoneware is absent. This indicates that ‘proper’ stoneware did not reach the area until the early 14th century. The variation within the imported pottery is considerable, with pottery from many different places of origin. This suggests that Marsk Stig (Lord High Constable Stig Andersen) and his men attached importance to the maintenance of a cosmopolitan lifestyle with an emphasis on the pleasures of the table, on status, and on demonstrating power. Jette Linaa LarsenMoesgård MuseumTranslated by Annette Lerche Trolle

Demonstration of feline foamy virus in experimentally infected cats by immunohistochemistry.

Foamy viruses (FV) are complex retroviruses which are commonly isolated from cats, cattle and non-human primates. The infection is persistent and infected animals have a sustained antibody response. The role of FV in diseases remains unclear, in cats, a possible association with uncharacterized renal symptoms remains to be confirmed. To demonstrate feline FV (FFV) in tissues of experimentally infected cats three polyclonal monospecific antisera from rabbits against three different viral proteins, the structural Gag and the non-structural Bel 1 and Bet proteins were tested for their applicability in immunohistochemistry with paraffin sections. Only the Bet antiserum allowed detection of FFV-specific proteins, the antibodies against Gag and Bel 1 did not work even after pre-treatment of the slides with proteinase K or cooking in a pressure cooking pot. The Bet-reactive antibodies were detected using a commercial streptavidin kit and revealed Bet in the cytoplasm of cells from different lymphoid tissues like lymphnodes, tonsils, thymus and spleen. The method described opens new ways to explore the in vivo replication and tissue specificity of FFV and its possible role in disease.