Grams Of Sugar Research Articles

INVENTARISASI SERANGAN PENYAKIT BUSUK PELEPAH (Rhizoctonia solani Khun) PADA TANAMAN JAGUNG (Zea mays L.) DI KABUPATEN MAROS

Corn (Zea mays L.) is one of the cereal crops that is included in important food ingredients because it has a carbohydrate source. It is the third major food crop after rice and maize in the world. This study aims to determine the intensity of midrib rot disease (Rhizoctonia solani) on maize (Zea mays L.) in Maros Regency. It was carried out in the Pest and Disease laboratory at the Indonesian Muslim University and the Hasanuddin University Disease Laboratory and in the field carried out in Maros Regency, for 3 months, starting from June to August. The materials used were 70% alcohol, aquades, 200 grams of potatoes, 20 grams of sugar, 20 grams of gelatin, 1 tablet of chloramphenicol and corn plants that were attacked by midrib rot disease in Maros Regency. While the tools used in this study were petri dishes, stationery, stirring rods, measuring instruments, oven, Erlenmeyer glass, laminar air flow, aluminum foil, pan, magnetic hot-plate, microscope, filter paper and camera. This study uses a survey method by direct observation in the field. The fronds infected with midrib rot disease (Rhizoctonia solani) were taken and then taken to the laboratory to identify the fungus Rhizoctonia solani. Based on table 2. it is known that the average intensity of midrib rot disease during four observations where there are five varieties that have a medium category, namely NK 212, NK Perkasa, R7, Bisi 321 and Pertiwi 6, while the other two varieties are in the category light, namely Bisi 959 and Pertiwi 5.

Halal aspect and nutritional potential of telang (Clitoria ternatea L.) flower kombucha

Abstract Public awareness of halal aspects is increasing, especially for foods. Indonesian Ulema Council (MUI) states that fermented drinks are halal if they contain alcohol below 0.5%. Several compounds are produced during the fermentation process in kombucha, including the compound ethanol (alcohol). This research aims to analyze the alcohol content and nutritional content of telang (Clitoria ternatea L.) flower kombucha drinks to fulfil halal aspects and nutritional potential. This research is an experimental study using a Completely Randomized Design (CRD) with one factor, namely storage time at five observation points (0 weeks, 1 week, 2 weeks, 3 weeks, and 4 weeks). The alcohol content was analyzed using a method using Gas Chromatography with Flame Ionization Detection- Head Space (GC-FID). Nutrient content analysis consists of analysis of water, ash, energy, energy from fat and protein content, and carbohydrate analysis carried out by difference. Total sugar content was analyzed using High-Performance Liquid Chromatography (HPLC). The alcohol content increases during the storage period. Alcohol content is in the range of 0.15-0.17%. This content meets halal aspects with a content of <0.5% following MUI regulations. Statistical analysis using ANOVA showed that storage had no significant effect on alcohol content (p>0.05). Telang flower kombucha contains 117.46 calories of energy, 29.37 grams of carbohydrates, 0.02 grams of fat, 0.04 grams of protein, and 16 grams of sugar per 100 ml.

Analysis of Knowledge Level, Consumption Habits, Sugar and Calories Content in Ice Cream on the Nutritional Status of Depok Students

Background: Obesity is a nutritional problem in Indonesia. A factor that influences the incidence of obesity is a high-sugar diet (ex., ice cream products). The consumption rate of ice cream increases every year and is also accompanied by an increasing number of outlets providing ice cream products. Added sugar in ice cream contributes to an increased intake of high-calorie foods that leads to obesity.
 Objectives: To analyze level of knowledge, consumption habits, sugar and calorie content of ice cream on the nutritional status of Depok students.
 Methods: Observational research with cross-sectional design, analyzed with frequency distribution and chi-square test. Data were obtained using online questionnaire. The research was conducted in the city of Depok, involving 939 samples of Depok students selected with purposive sampling methods.
 Results: 667 (71,0%) students have a good level of nutritional knowledge and 578 (61,6%) students unusually eat ice cream. There is no relationship between the level of nutritional knowledge (p-value: 0,609) and ice cream consumption habits (p-value: 0,211) on the nutritional status of students. Vanilla ice cream cup with cookies and cream topping is the most preferred ice cream, containing 13,28 grams of sugar and 154,11 kcal calories.
 Conclusions: Depok students have good nutritional knowledge and unusually eat ice cream. The sugar and calorie content of the ice cream are high.

Pengendalian Jamur Ganoderma dengan Metode Perbanyakan Jamur Trichoderma pada Pembibitan Kelapa Sawit di PT PP London Sumatra Bah Lias Research Station

Ganoderma sp. generally attacks the roots or base of the tree, whether it's alive or dead. There are also other species of Ganoderma whose caps attach directly to the tree. If Ganoderma grows on wood or a tree, then it falls into the category of "lignicolous" fungi. Ganoderma sp. can cause basal stem rot (BSR) disease in oil palm or other productive plants such as rubber, coconut, and tea. The equipment used in this activity includes digital scales, beakers, measuring cups, ovens, LAF, petri dishes, needle probes, hotplates, bunsen burners, aluminum foil, autoclaves, knives, heat-resistant plastic or polypropylene, wool thread, cotton plugs, hoses, newspapers, and rubber. The materials used include potato extract, sugar, agar powder, distilled water, RWB, corn, and fine bran. 200 grams of potato extract, 10 grams of sugar, and 12 grams of agar powder are dissolved in 1000 ml of distilled water, and the rubber wood inoculum is cut into pieces measuring 6 cm x 6 cm x 6 cm and boiled for 7 hours. The experimental technique is carried out by combining the Ganoderma starter culture developed in RWB (Rubber Wood Block), then mixed with Trichoderma in its soil medium. After that, it is planted in oil palm seedlings in polybags and the percentage of oil palm seedling deaths is observed up to 12 months of age. Trichoderma, which acts as an antagonistic microbe, can suppress the growth of pathogens. By propagating Trichoderma fungi, which is one way to utilize biological agents to control 18 plant pests and diseases, it can also inhibit the percentage of deaths in oil palm seedlings. Propagating Trichoderma fungi on a nursery scale is used as a control for pests and diseases, especially Ganoderma fungi, which are currently still a pathogen in oil palm growth. By propagating Trichoderma fungi, it also cannot rule out the possibility of Ganoderma fungi growing.

Difference in organoleptic test results and antioxidant activity in variations of the method of making Emprit Ginger and Secang Wood powdered drink

Antioxidants in ginger (Zingiber officinale) and sappan wood play roles in health benefits, including dilating blood vessels and inhibiting cancer cells. The study analyzes the differences in organoleptic characteristics and antioxidant activity of powdered ginger and sappan wood, comparing Crystallization (MK) and conventional drying (MP) methods. In the crystallization method, 100 grams of Emprit Ginger and 5 grams of sappan wood sticks were blended, followed by adding 500 ml of water and 50 grams of sugar, then stirred in a hot pan for 2 hours until crystals formed. In the conventional drying method, an equal amount of ginger was dried for 5 days, and then, together with sappan wood and sugar, it was ground using a food processor. The data from the organoleptic test were normal, and the T-test result showed that powdered drinks from the drying method significantly exhibited better hedonic quality (p<0,05). For every 100 grams, this powder contains 386 kcal of energy, 1,62% ash content, 2,18% moisture content, 91,88% carbohydrates, 1,0% fat, 2,32% protein, and 2040,86 mg/kg of antioxidant activity (IC50 method). In conclusion, different methods affect the characteristics of ginger powder, which has implications for product development and medicinal uses.Keywords:

Biskuit CERIA (Cangkang Telur Kombinasi Kurma dan Madu) sebagai Snack Alternatif untuk Meningkatkan Status Gizi Anak

Many studies state that most cases of malnourished children, such as stunting, experience a lack of calories and protein. So that one of the focuses is to improve the nutritional status of children, especially by making food preparations from ingredients that are high in calories and protein, and of course those that are of interest to children in terms of taste and shape. Egg shells are an alternative food ingredient that is rich in protein and calcium. In addition, dates and honey produce a natural sweet taste, and have high nutritional value. The purpose of this activity is to provide alternative snacks for children in the form of eggshell cookies, a combination of dates and honey. The method starting with making egg shell cookies a combination of dates and honey (Ceria), and determining the right recipe for these biscuits, in terms of taste and shape. Then tested the nutritional composition (calories, carbohydrates, protein, fat, sugar, and fiber). Furthermore, the cookies were distributed to partners, namely mothers who have children aged 6 months to 9 years and health cadres in the Kedungmundu Village, Semarang. The result for this research was Ceookies “Ceria” with the ingredients of eggshell flour, wheat flour, cornstarch, dates, honey, and egg yolks. The nutritional composition produced in 100 grams of cookies produces 511 kcal calories, 63,7 grams of carbohydrates, 0,83 grams of protein, 28,3 grams of fat, 49,5 grams of fiber, and 7 grams of sugar. Ceria cookies (egg shell combination of dates and honey) can be given as an alternative food supplement for children, with the appropriate nutritional composition and using natural ingredients without artificial sweeteners or preservatives.

Karakteristik Tingkat Kesukaan Yogurt Bunga Telang (Clitoria ternatea L.) Dengan Penambahan Madu Sebagai Pemanis Alami

This study aims to determine the percentage of butterfly pea flower extract that can produce quality yogurt. In making this yogurt, variations in the extract concentration of 5% and 10% of the butterfly pea flower with a fermentation time of 18 hours, in addition to variations in the addition of honey to the 10% extract and 30 grams of sugar to the 5% extract, and yogurt without giving the butterfly pea extract. The main ingredient used is UHT milk with 200 ml each. Organoleptic testing was carried out to make yogurt in order to find out the level of consumer preference for the exact composition of the butterfly pea flower extract. Samples YBT1 (control), (YBT2 (preferred), YTBT (disliked).

Trends in Sugar From Packaged Foods and Beverages Purchased by US Households Between 2002 and 2020

BackgroundExcess sugar consumption is a public health concern in the United States. How sugar purchases have changed over time, whether there are disparities across subpopulations, and the contribution of various food groups are unclear. ObjectiveTo assess trends in sugar from packaged foods and beverages purchased by US households between 2002 and 2020. DesignThis is an open cohort study. Participants/SettingWe obtained data from the NielsenIQ U.S. Homescan Consumer Panel, which collects data on household purchases of all consumer packaged goods in 52 metropolitan and 24 non-metropolitan markets across the United States. We assessed data on food and beverage purchases for 1,163,447 household-years. Main Outcome MeasuresThe primary outcomes are the total sugar in grams purchased per capita per day and percentage of calories from sugar, by sociodemographic group. Statistical Analyses PerformedWe used linear regression to estimate trends in total grams of sugar per capita per day, percentage of calories from sugar, and percentage of total sugar purchases by food or beverage group. We estimated means for select years and tested for significance compared with 2002 and with the previous timepoint and calculated the overall P-value for the linear trend using time series regression. ResultsTotal sugar purchases decreased over the study period, both in absolute terms (−37.2 g/capita/day; 95% confidence interval [CI], −38.7, −35.6) and as a percentage of total calories purchased (−5.3 percentage points; 95% CI, −5.5, −5.2). Sugar purchases declined for all sociodemographic groups, but disparities have persisted or widened, particularly among individuals who are non-Hispanic Black, low-income, and with lower educational attainment. Beverages’ contributions to sugar purchases decreased 8.1 percentage points (95% CI, −8.4, −7.8). ConclusionIn the United States, purchases of sugar declined, but disparities by socioeconomic status and race or ethnicity persisted or widened. Policies to further reduce sugar consumption and the burden of diet-related disparities are needed.

Identifikasi Kelimpahan Partikel Mikroplastik pada Gula Pasir di Indonesia

Microplastics (plastic particles <5 millimeters in diameter) have become a novel food contaminant for humans.Microplastics was estimated that children consume 106-113 microplastics per day and 126-142 particles in adults.The main prevention effort is to identify the presence of plastic particles in food, one of which is sugar. Microplasticsthat are in the digestive tract can enter the bloodstream and distributed to other parts of the body. These particlescannot be destroyed by the body's cellular mechanisms, thus triggering inflammation, genotoxicity, hypersensitivity,oxidative stress, and cell death. The aim of the study was to measure the number of particles, shape and diameter ofplastic particles as contaminants in refined sugar produced in Indonesia. Quantitative descriptive research using 16sugar brands that are produced, known and widely consumed in Indonesia. The research was carried out at theClinical Pathology Laboratory, Widya Mandala Surabaya Catholic University. Quantification of the number, shapeand diameter of plastic particles using a microscope. The examination results showed that all sugar samples containedplastic particles between 5-100 MPs/50 gram of sugar, most of the contaminants were in the form of pellets, and thelargest particle diameter was 367µm.

Impact of ‘‘high in” front‐of‐package nutrition labeling on food choices: Evidence from a grocery shopping experiment

AbstractThis study investigates the ex‐ante effects of the front‐of‐package (FoP) nutrition labeling for food products high in saturated fat, sugar, and/or sodium, which is a new regulation recently announced by Health Canada to combat obesity. The Canadian food industry has until January 1, 2026, to comply with the new regulations. To examine the ex‐ante effects of this policy, an incentivized experiment is conducted in a lab that replicates a grocery store. The results at the product level indicate a significant decrease in the probability of choosing a product with a “high in” label compared to those without “high in” labels. Basket‐level results demonstrate that FoP labeling is significantly associated with a lower quantity share and dollar value share of products high in one of the mentioned nutrients selected in a grocery basket, as well as fewer grams of sugar and sodium in a grocery basket. Furthermore, the study reveals that individuals with higher educational attainment, a risk‐averse nature, and a lower level of self‐reported nutrition knowledge tend to react more to the labeling. The insights from eye‐tracking data further support these results, revealing that product choices are deterred by a fixation on “high in” labels. This study contributes to an improved understanding of the pathway in which labeling schemes influence food choices.

Pengembangan Produk Lembaran Buah (Fruit Leather) Jambu Air Dengan Fortifikasi Spirulina sp.

Fruit leather is one of the fruit processing by drying fruit pulp (puree) in the form of thin sheets so that it is shaped like fruit leather. Fruit leather product development is done by adding small components to the product in order to have a higher nutritional value. This addition is known as fortification. One of the fortification agents that has complete nutritional content is Spirulina. The purpose of this study was to determine the best formulation of water guava fruit leather product development fortified with Spirulina by looking at consumer acceptance through sensory tests and looking at the nutritional content of the fruit leather product. The treatments in this study consisted of three, namely Spirulina fortification as much as 0.1%, 0.5%, and 1%. Based on statistical tests at the 5% significance level, it showed that Spirulina fortification in all treatments did not make a difference in the sensory assessment of texture, aroma, and taste attributes but made a difference in color attributes. The best formulation of Spirulina fortified water guava fruit leather product development that is accepted by consumers based on the results of the effectiveness test of consumer sensory assessment is a fruit leather product with a formula of 200 grams of water guava fruit pulp, 40 grams of sugar, 2 grams of CMC hydrocolloid, 15 mL of lemon water, and 1 gram of Spirulina powder. Spirulina fortification also increased the protein and fat content of guava fruit leather products.

Prosedur Pemeriksaan MRI MRCP Pada Kasus Kolelitiasis

The purpose of this research is to know the inspection procedureMRCP and the role of giving bitter tea before examination asnegative oral contrast media. This research is a descriptive qualitative with a case study approach. Subjects consisted of 3 patients with clinicalCholelithiasis. Examination using MRI 1.5 Tesla to find out the procedure and the role of giving bitter tea asnegative oral contrast media. From the results obtained according to the theory of using 400 ml of black tea, 300 ml of jasmine tea and 300 ml of black tea with 40 grams of sugar. While in the field using a different type of tea with an amount of 100 ml before the inspection. Checks are carried out usingbody coil patient position iesupine, feet first. Sequence used in inspectionPlain localizer axial, sagittal andcoronal, Calibration, Axial Dual Echo FSPGR BH, Axial 2D Fiesta, Axial T2 FRFSE BH FatSat Asset, Coronal T2 Fiesta andThick slab MRCP Asset. The use of bitter tea before the examination aims to reduce the presence of artefacts in the stomach, small intestine, large intestine and can help the gallbladder organ to tend to enlarge.

Pembuatan Jelly dari Buah Segar (Sari Jeruk Peras) untuk Meningkatkaan Perekonomian Masyarakat Dusun Paya Pinang Stabat Lama Kecamatan Wampu Kabupaten Langkat


 Jelly is a food product that is liked by everyone, from children to adults. Jelly candy has a soft texture which is processed with the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin, and others which are used to modify the texture to produce a chewy product. The orange flavor that is used as jelly is added with jelly so that this is done so that the resulting jelly is more supple than the others, more healthful because it is rich in vitamin C, the nutritional content is better for the body. So not only jelly candies are consumed because they are attractive, but these candies also have properties that contain vitamin C from the feeling of fresh citrus fruits. Making Jelly from fresh fruit also has many benefits and has a lot of vitamins contained in it because it is originally extracted from fresh fruit. The nutritional facts in making this jelly are that each portion of this delicious candy contains 70 calories, no fat, no cholesterol, 35 mg sodium, Carbohydrates 19 grams, and 18 grams of sugar. It also has 60 mg of vitamin C, 39 mg of calcium, 2 grams of protein and 1 gram of fiber. The method used in this pemeac activity is the PAR (Participatory Action Research) method. PAR is a research activity carried out in a participatory manner among citizens in a community or wider social sphere to encourage transformative actions (changes in living conditions for the better).
 Key word : jelly, orange extract, PAR

ORGANOLEPTIC CHARACTERISTICS AND NUTRITIONAL COMPOSITION OF WHEY-GRAPE JUICE BLENDED BEVERAGE

The study was conducted to develop whey and grape juice blended beverage by using whey, grape juice and sugar in the year 2022. Three beverage compositions were prepared: WGB1 (90%Whey:10%GJ), WGB2 (80%Whey:20%GJ) and WGB3 (70%Whey:30%GJ). Five grams of sugar was added to every 100 ml of the beverage. Organoleptic evaluation of the beverages was carried out by 25 semi-trained panel members. A 9- point hedonic scale was used to assess the sensory attributes such as color, appearance, flavor, taste, consistency and overall acceptability. The one-way ANOVA was used to test for significant differences in the mean scores of sensory evaluation. Although all combinations of whey and grape juice were found acceptable, the treatment WGB2 which contained 70 ml whey, 30 ml grape juice and 5 g sugar, received significantly highest mean scores for color (8.19), appearance (7.80), flavor (7.80), taste (7.84), consistency (7.92) and overall acceptability (8.19), which was found superior amongst all the treatments. The results of the nutrient analysis showed that the highly accepted beverage, which is 70:30 whey-grape juice blend contained 90% moisture, 0.64 g ash, 0.81 g protein, 0.41 g fat, 3.28 g lactose and 101.8 mg calcium. These results showed a high potential to produce and develop a new functional whey product.

Graphene-Cobalt chromate ceramics composite for humidity sensor Applications

The fabrication of monolayer of carbon atoms(rGO) composites is the cause of their poor performance in humidity sensors, which requires immediate investigation. An attempt is made here to construct a cobalt chromate(CCR)-rGO composite. For large-scale manufacture of CCR-rGo composite, the technique is simple, cost-effective, and uncomplicated. The increased room temperature operable humidity sensing responsiveness of rGo-CCR composite is explored in this study. We have adopted a simple method for producing reduced graphene oxide(rGO) on a wide scale has been discovered. For the first time, this has been accomplished using the combustion process. The sugar solution (ten grams of sugar and thirty millilitres of distilled water) was held at 450 °C in the muffle furnace for ten minutes. The current techniques for synthesizing rGO are straightforward and environmentally safe because no hazardous chemicals, metal catalysts, or solvents are used. Furthermore, this technology provides a low-cost, high-yielding route for preparing rGO. Further CCR were synthesized by solution combustion method. Crystallinity, phase and structural analysis are carried out using X-ray diffraction (XRD). The SEM micrographs shows that ultrathin, wrinkled, paper-like, sphere shape, rod shape morphology. In addition to this, the EDX method was utilised in order to investigate the spatial distribution of the element. The most extraordinary sensing response for CCR-rGO between 11% and 97% relative humidity(RH)was 92%. The compound's response time was discovered to be 40 and 60 s, and the stability was examined over three months. Various adsorption process phases are used to describe the mechanism of humidity sensing schematically.

Are intentions to change, policy awareness, or health knowledge related to changes in dietary intake following a sugar-sweetened beverage tax in South Africa? A before-and-after study

BackgroundIn April 2018, South Africa implemented the Health Promotion Levy (HPL), one of the first sugar-sweetened beverage (SSB) taxes to be based on each gram of sugar (beyond 4 g/100mL). The objectives of this study were to examine whether the psychological constructs tax awareness, SSB knowledge, SSB risk perception, and intentions to reduce SSB intake were associated with taxed beverage intake, whether they changed from pre- to post-tax, and whether they modified the effect of the HPL.MethodsWe collected single day 24-hour dietary recalls surveyed from repeat cross-sectional surveys of adults aged 18–39 years in Langa, South Africa. Participants were recruited in February-March 2018 (pre-tax, N = 2,481) and February-March 2019 (post-tax, N = 2,507) using door-to-door sampling. Surveys measured tax awareness, SSB knowledge, SSB risk perception, and intention to reduce SSB intake. SSB intake was estimated using a two-part model. To examine changes over time, logistic regression models were used for binary outcomes (tax awareness and intention to reduce SSB consumption) and linear regression models for continuous outcomes (SSB knowledge SSB risk perceptions). Effect modification was tested using interaction terms for each psychological construct with time.ResultsNo constructs were associated with SSB intake at baseline. At post-tax, the predicted probability to consume taxed beverages was 33.5% (95% CI 28.5–38.5%) for those who expressed an intention to reduce SSB intake compared to 45.9% (95% CI 43.7–48.1%) for those who did not. Among consumers, intending to reduce SSB intake was associated with 55 (95% CI 28 to 82) kcal/capita/day less SSBs consumed. Tax awareness, SSB knowledge, and SSB risk perception increased by a small amount from pre- to post-tax. Intentions to reduce SSB intake was lower in the post-tax period. The tax effect on SSB intake was modified by SSB knowledge and intention to reduce SSB intake, with higher levels of each associated with lower SSB intake.ConclusionAfter the South African SSB tax was implemented, SSB knowledge and risk perception increased slightly, tax awareness remained low, and only SSB knowledge and behavioral intention to change were significantly associated with taxed beverage intake among participants recruited from a low-income South African township.

A Clinical Case Study for Weight, Glucose, and Glucose Fluctuations Using 138 Days of Sixteen-Hour Intermittent Fasting Data Based on GH-Method: Math-Physical Medicine (No. 452)

The author uses a continuous glucose monitoring sensor (CGMS) device to collect 96 sensor glucose values per day since 5/5/2018. He selects two distinctive time periods with 138 meals each. The first period, from 11/8/2020 to 5/17/2021, consists of 138 tea only meals (0.02 grams of carbohydrates each), where it combined with 16-hours of fasting, from 20:00 previous day through 12:00 next day. He names it “the intermittent fasting (IF) period”. The second period, from 6/22/2020 to 11/7/2020, comprises of 138 light breakfasts which contains egg, coffee, and an occasional half-toast (average at 4.5 grams of sugar and carbohydrates amount each, also known as “low-carbs” meals). He names it “the Non-IF period”.

Effect of Bacterial Cellulose (BC) Formation on Various Substrate Variations and Combinations

Cellulose is one of the most abundant polymers on the earth's surface and is often used as the main raw material in various industries. Bacterial Cellulose (BC) is an organic compound produced by certain types of bacteria with various variations and combinations of substrates, including coconut water, rice soaking water, tomatoes, and a mixture of tomato-rice water, coconut-tomato water, and coconut water-rice water. This study aims to determine the optimization of BC formation in various variations and combinations of substrates with organoleptic and physical tests on each sample. This study used experimental methods on each substrate and analyzed descriptively qualitatively. The formula for making BC was 50 mL of each substrate, 5 grams of sugar, 2 grams of ZA (ammonium sulfate), 2 grams of glacial acetic acid, and 2 mL of starter (Acetobacter xylinum). The results of this study obtained organoleptic BC by 90% of panelists liked it, and 10% of panelists disliked it. Meanwhile, the best optimization of BC production obtained the highest thickness and yield on the coconut-rice water substrate treatment of 2.3 cm and 80% yield, the highest water content on the coconut water, coconut-tomato water, and coconut-rice water substrate treatments, respectively, each of 97% and the highest fiber content in rice water, tomato water, and tomato-rice water substrates were 3% each.

Determination of some heavy metals and microbial profile of raw Sugar samples collected from Sudanese Sugar Industries in season 2017 in relation to EU.1998 and ICUMSA,1974 standards

The study was conducted in Sudanese Sugar Industries during the period 2017 to aim the determination some heavy metals and microbial profiles of raw Sugar samples collected from Sudanese Sugar Industries in season 2017 in relation to EU.1998 and ICUMSA,1974 standards. The samples were obtained from all Sudanese Sugar Industries namely, (Kenana, White Nile, Assalaya, Sennar, Guneid, and New Halfa). After that the samples were transferred to the laboratory to assess the quality parameters of raw sugar which include the determination of some heavy metals content of sugar cane per mg/kg in Sudanese sugar companies which include Mercury, Cadmium, Lead, and Arsenic, Determination Microbial analysis for final sugar which includes Detection of Thermopolis Bacteria (Sporeforming Bacteria, Bacteria producing H2S and H2 swell) and Determination Methophilic Bacteria (Total Count of bacteria CFU/10 gm, Determination Coliform Bacteria CFU/ 10 gm, Determination of Leuconstoc Mesenteroides Bacteria CFU/10 gm. and Enumeration of Yeasts and Moulds CFU/ 10 gm and Determination the concentration of Dextran. and the data were analyzed by using a Statistical system Complete Randomized Design (CRD) and analysis of variance technique by Least Significant Different Test (LSD) according to Fisher’s LSD method, 2010 at (Probability 0.05). Was applied to compare differences between means. The results showed that the mean concentration of Mercury, Cadmium, Lead and Arsenic was (0.02 mg/ kg grams of sugar), (0.62 mg/ kg sugar), (6.74 mg/ kg sugar), and (2.73mg/ kg sugar). These results Indicate all sample industries were agreeable with critical limit maximum value. It was concluded that the total count of Bacteria for raw Sugar White Nile and Sennar agreed with recommended limit. In the case of total yeasts, Sporeforming Bacteria, and Dextranium Bacteria all samples Industries were highest than the critical limit. While the total Moulds and Bacteria Production H2S all samples Industries were less than the critical limit except Kenana and Guneid respectively. Concerning the Total Count of Leuconstoc Mesenteroides Bacteria in sugar, the results revealed all samples Industries were higher than the recommended limit. And the samples Industries were online with the recommended limit concerning the dextran concentration except Guneid industry was highest than the critical limit (75 ppm). The study recommended that the Sudanese Sugar Industry needs to establish proper quality assurance laboratories to help in monitoring the quality and safety of raw materials and end products.In conclusion, the grain yield of maize increased with increasing N rate and plant density up to the optimum. Therefore, it’s possible to recommend using a high N rate with both low and medium plant density (< 45,000 plants ha-1) and (45,000 to 65,000plants ha-1) to harvest high grain yield.

The Snack Food Environment Pre and Post Pandemic University Closure; Evaluating Changes to the Healthfulness of Snacks Offered

ObjectivesThe snack food environment on college campuses plays a large role in the overall diet quality of students. Typically known for adding excess calories, salt, and fats to student diets, vending machines (VM) are a major component of the snack food environment. The recent COVID-19 pandemic has affected both snack consumption and the snacks available on campus. Studies indicate that stress eating has risen in response to the pandemic and supply chain issues have disrupted policy attempts to improve food environments. Therefore, the purpose of this study is to examine the quality of snack foods available on campus pre- and post-school closure due to COVID-19 at a large university in South Florida. MethodsA VM audit of the campus was conducted pre-closure between June 2019 and January 2020 and post-reopening in September 2021. Utilizing the Nutrition Environment Measurement Scale for Vending Machines (NEMS-V), all VM within the campus were scored by the principal investigator pre-closure and 15% of VM on campus were randomly selected for evaluation when the university reopened fully to students. NEMS-V grades the healthfulness of foods and beverages into three categories (green/healthy, yellow/unhealthy, and red/very unhealthy) based upon calorie content, calories from fat, grams of sodium, grams of sugar, etc. ResultsChanges to VM during this time included the addition of 20 very unhealthy and six healthy items and a decrease in choices with 104 empty slots (28%) post reopening compared to 12 (3%) pre-pandemic. The overall healthfulness of VM taken together was 84% unhealthy and 17% healthy pre-pandemic, and 82% unhealthy and 18% healthy post reopening. However, with the reduction in choices the range of unhealthy items was 73–94% pre-pandemic and 59–97% post reopening. No VM pre-pandemic had fewer than four healthy options while five VM had between one and three healthy options post reopening. ConclusionsThese findings indicate the need to explore options for contingency plans related to maintaining the quality of food environments during emergencies. Diet quality can be affected by these stressful events through increased desire to snack and the options available for snacking. This is of particular importance in places where people spend large portions of their time like schools and workplaces. Funding SourcesFIU, UGS, Doctoral Evidence Acquisition Fellowship.