Protecting young workers in agriculture: participation in tractor certification training     

Heaney CA  Wilkins JR  Dellinger W  McGonigle H  Elliott M  Bean TL  Jepsen SD 《Journal of agricultural safety and health》2006,12(3):181-190

Tractor-related injuries among youth are an important public health problem. The major objectives of this study were to (1) provide a rigorous estimate of the number of youth operating tractors in Ohio and (2) assess the extent to which these youth are participating in federally mandated tractor safety training. A self-administered questionnaire was completed by approximately 4,000 students ages 14 or 15 years who were enrolled in a stratified cluster sample of 99 Ohio schools. Almost one-third of the youth (30%) reported having operated tractors, with 19% having operated a tractor on a farm not owned by a parent or guardian. More than half of the youth (52%) reported having operated a tractor and/or other hazardous machinery, with 25% having operated the machinery on a farm not owned or operated by a parent or guardian. Extrapolating from 4-H records and Ohio census data, fewer than 1% of the youth who are operating tractors or other hazardous machinery have participated in tractor certification training. Increasing participation in mandated training may be an important step in protecting the health of our nation's young agricultural workers.  相似文献   

Structure and functional properties of sorghum starches differing in amylose content     

Sang Y  Bean S  Seib PA  Pedersen J  Shi YC 《Journal of agricultural and food chemistry》2008,56(15):6680-6685

Starches were isolated from grains of waxy, heterowaxy, and normal sorghum. To study the relationship between starch structure and functionality and guide applications of these starches, amylose content, amylopectin chain-length distributions, gelatinization and retrogradation, pasting properties, dynamic rheological properties, and in vitro enzyme digestion of raw starches were analyzed. Heterowaxy sorghum starch had intermediate amylose content, pasting properties, and dynamic rheological properties. Stress relaxation was a useful indicator of cooked starch cohesiveness. Cooked heterowaxy sorghum starch (10% solids) had a viscoelastic-solid type of character, whereas cooked waxy sorghum starch behaved like a viscoelastic liquid. Amylopectin of normal sorghum starch had a slightly higher proportion of chains with degree of polymerization (DP) of 6-15 (45.5%) compared with amylopectin of heterowaxy starch (44.1%), which had a gelatinization peak temperature 2 degrees C higher than normal sorghum starch. Heterowaxy sorghum starch contained significantly lower rapidly digestible starch (RDS) and higher resistant starch (RS) than waxy sorghum starch.  相似文献   

Use of near-isogenic wheat lines to determine the glutenin composition and functionality requirements for flour tortillas     

Mondal S  Tilley M  Alviola JN  Waniska RD  Bean SR  Glover KD  Hays DB 《Journal of agricultural and food chemistry》2008,56(1):179-184

In wheat ( Triticum aestivum L), the synthesis of high molecular weight (HMW) glutenins (GS) is controlled by three heterologous genetic loci present on the long arms of group 1 wheat chromosomes. The loci Glu-A1, Glu-B1, and Glu-D1 and their allelic variants play important roles in the functional properties of wheat flour. This study focused on understanding the functionality of these protein subunits on tortilla quality. Near-isogenic wheat lines in which one or more of these loci were absent or deleted were used. Tortillas were prepared from each deletion line and the parent lines. The elimination of certain HMW-GS alleles alter distinct but critical aspects of tortilla quality such as diameter, shelf stability, and overall quality. Two deletion lines possessing HMW-GS 17 + 18 at Glu-B1 and deletions in Glu-A1 and Glu-D1 had significantly larger tortilla diameters, yet tortilla shelf life was compromised or unchanged from the parent lines used to develop the deletion lines or the commercial tortilla flour used as a control. Alternatively, a deletion line possessing Glu-A1 and Glu-D1 (HMW-GS 1, 5 + 10) and a deletion in Glu-B1 also significantly improved tortilla diameters. Whereas the increase in diameter was less than the line possessing only HMW-GS 17 + 18 at Glu-B1, the stability of the tortillas were, however, maintained and improved as compared to the parent lines containing a full compliment of HMW-GS. Thus, the presence of subunits 5 + 10 at Glu-D1 alone or in combination with subunit 1 at Glu-A1 appears to provide a compromise of improvement in dough extensibility for improved tortilla diameters while also providing sufficient gluten strength to maintain ideal shelf stability.  相似文献   

Metabolic and respiratory derangements associated with death in cold-stunned Kemp's ridley turtles (Lepidochelys kempii): 32 cases (2005-2009)     

Keller KA  Innis CJ  Tlusty MF  Kennedy AE  Bean SB  Cavin JM  Merigo C 《Journal of the American Veterinary Medical Association》2012,240(3):317-323

  相似文献   

Capillary Electrophoresis as a Tool for Evaluating Lactic Acid Production from Sorghum     

T. J. Schober  S. R. Bean  D. Wang 《Cereal Chemistry》2009,86(2):117-121

Sorghum is an underutilized resource for the production of bioindustrial chemicals like lactic acid. Capillary electrophoresis (CE) was tested to monitor the fermentation process, i.e., quantify the amount of lactic acid and by‐products in the fermentation broth using phosphate buffer pH 6.25 containing the electroosmotic flow modifier cetyltrimethylammonium bromide (CTAB). High levels of calcium carbonate were required during fermentation to stabilize the pH and these caused considerably prolonged migration times in CE. A 1:10 dilution of the samples with water was the best way to reduce salt load and thus conductivity in the sample plug, and thus to eliminate the problem of prolonged migration times. Further improvements were achieved by rinsing the capillary with HCl and water after each run, rather than NaOH and water. HCl might more efficiently remove Ca²⁺ ions from the capillary surface. The fermentation broth studied was based on liquefied sorghum inoculated with Rhizopus oryzae. The main product was lactic acid (24.60 ± 0.56 g/L) and a significant by‐product was fumaric acid (1.07 ± 0.04 g/L).  相似文献   

Investigating the threat of non‐native North American signal crayfish (Pacifastacus leniusculus) to salmon redds     

Z. F. Gladman  C. E. Adams  C. W. Bean  J. Long  W. E. Yeomans 《水产资源保护:海洋与淡水生态系统》2012,22(1):134-137

Relationship of Bread Quality to Kernel,Flour, and Dough Properties     

F. E. Dowell  E. B. Maghirang  R. O. Pierce  G. L. Lookhart  S. R. Bean  F. Xie  M. S. Caley  J. D. Wilson  B. W. Seabourn  M. S. Ram  S. H. Park  O. K. Chung 《Cereal Chemistry》2008,85(1):82-91

This study measured the relationship between bread quality and 49 hard red spring (HRS) or 48 hard red winter (HRW) grain, flour, and dough quality characteristics. The estimated bread quality attributes included loaf volume, bake mix time, bake water absorption, and crumb grain score. The best‐fit models for loaf volume, bake mix time, and water absorption had R² values of 0.78–0.93 with five to eight variables. Crumb grain score was not well estimated, and had R² values ≈0.60. For loaf volume models, grain or flour protein content was the most important parameter included. Bake water absorption was best estimated when using mixograph water absorption, and flour or grain protein content. Bake water absorption models could generally be improved by including farinograph, mixograph, or alveograph measurements. Bake mix time was estimated best when using mixograph mix time, and models could be improved by including glutenin data. When the data set was divided into calibration and prediction sets, the loaf volume and bake mix time models still looked promising for screening samples. When including only variables that could be rapidly measured (protein content, test weight, single kernel moisture content, single kernel diameter, single kernel hardness, bulk moisture content, and dark hard and vitreous kernels), only loaf volume could be predicted with accuracies adequate for screening samples.  相似文献   

Evaluation of sorghum flour as extender in plywood adhesives for sprayline coaters or foam extrusion     

Mila P. Hojilla-Evangelista  Scott R. Bean 《Industrial Crops and Products》2011,34(1):1168-1172

This study was conducted to evaluate sorghum flour as protein extender in phenol-formaldehyde-based plywood adhesive for sprayline coaters or foam extrusion. Defatted sorghum flour, containing 0.2% (db) residual oil and 12.0% (db) crude protein, was analyzed for solubility and foaming properties. Sorghum flour proteins were least soluble (≤12%) under acidic pH, most soluble (72%) at pH 10, and produced substantial and highly stable foam at pH 10. Sorghum flour was substituted (on protein content basis) for wheat flour in the standard glue mix. Mixing properties and bond strength of the sorghum-based glue were compared with those of the industry standard glue. The sorghum flour-based adhesive had mixing properties and appearance that were superior to those of the standard wheat flour-based plywood glue, but its viscosity and bond strength were markedly less. Doubling the amount of protein contributed by sorghum flour in the glue mix markedly improved both viscosity (1104 cP) and adhesion strength (1.37 MPa) of the sorghum-based plywood glue to acceptable levels. The modified sorghum flour-based plywood glue also produced foam that remained stable up to 3 h. These results demonstrated that sorghum flour is a viable extender in plywood glues for sprayline coater or foam extrusion.  相似文献   

Short range dispersal by a rare,obligate freshwater crustacean Triops cancriformis (Bosc)          下载免费PDF全文

C.E. Adams  L.R. Griffin  E. Benzies  D. Aherne  C.W. Bean  J. Dodd  D. Fairlamb  P.S. Maitland 《水产资源保护:海洋与淡水生态系统》2014,24(1):48-55

1. that there are populations of this species that, because of their unusual life history, remain undetected.
2. that this species is able to disperse over distances of several kilometres.

Incubation of sediment samples demonstrated the presence of T. cancriformis at two previously unknown sites. One further serendipitous discovery of adults at another site is also reported, bringing to eight the number of discrete ponds where this species has been recorded on the north Solway coast since 1907.

Only five natural populations are probably extant in the UK (with a sixth introduced population still extant). Four of these are on the Solway coast suggesting that this area is a conservation hotspot.

The inference from the spatial and temporal pattern of records of T. cancriformis from the Solway coast is that this species is able to disperse between discrete habitat patches over distances of at least several kilometres and successfully colonize new sites.

The mechanisms of this dispersal are unknown but transfer of material during floods or on the feet of deer, livestock, humans, waterfowl, or on farm machinery are all highly possible.

Copyright © 2013 John Wiley & Sons, Ltd.  相似文献   

Effects of Amylose,Corn Protein,and Corn Fiber Contents on Production of Ethanol from Starch‐Rich Media     

X. Wu  R. Zhao  D. Wang  S. R. Bean  P. A. Seib  M. R. Tuinstra  M. Campbell  A. O'Brien 《Cereal Chemistry》2006,83(5):569-575

The effects of amylose, protein, and fiber contents on ethanol yields were evaluated using artificially formulated media made from commercial corn starches with different contents of amylose, corn protein, and corn fiber, as well as media made from different cereal sources including corn, sorghum, and wheat with different amylose contents. Second‐order response‐surface regression models were used to study the effects and interactions of amylose, protein, and fiber contents on ethanol yield and conversion efficiency. The results showed that the amylose content of starches had a significant (P < 0.001) effect on ethanol conversion efficiency. No significant effect of protein content on ethanol production was observed. Fiber did not show a significant effect on ethanol fermentation either. Conversion efficiencies increased as the amylose content decreased, especially when the amylose content was >35%. The reduced quadratic model fits the conversion efficiency data better than the full quadratic model does. Fermentation tests on mashes made from corn, sorghum, and wheat samples with different amylose contents confirmed the adverse effect of amylose content on fermentation efficiency. High‐temperature cooking with agitation significantly increased the conversion efficiencies on mashes made from high‐amylose (35–70%) ground corn and starches. A cooking temperature of ≥160°C was needed on high‐amylose corn and starches to obtain a conversion efficiency equal to that of normal corn and starch.  相似文献