Probabilistic techniques were used to characterize dietary exposure of consumers to pesticides found in twelve commodities implicated as having the greatest potential for pesticide residue contamination by a United States-based environmental advocacy group. Estimates of exposures were derived for the ten most frequently detected pesticide residues on each of the twelve commodities based upon re...

bell`s palsy is explained as a sudden paralysis/paresis of all muscle groups on one side of the face due to inflammation of facial nerve, the frequency of bell palsy in diabetic patients is a matter of controversy. there are some reports that refer to bell`s palsy as occurring more commonly in patients with diabetes, or even prediabetes. amosd, korczyn in his studies had shown that a high frequ...

Fluctuations of winter and summer and day and night temperatures strongly influence shoot and root growth, as well as the whole plant tolerance to extreme soil temperatures. We compared the response of a commercial pepper (Capsicum annuum L.) hybrid (Romance, Rijk Zwaan) to a range of soil temperatures when grafted to a new rootstock hybrid (S101, Syngenta), self-grafted, or ungrafted. The new ...

Mold and mildew can develop in both indoor and outdoor gardens but tends to be more devastating indoors, and can wipe out an entire crop if it is not controlled. Ultraviolet (UV) light can be used to eradicate mold spores that accumulate on floors or that spread via air currents. The primary mold spore of concern is usually Botrytis cinerea, a ubiquitous fungi that often contaminates soil and i...

The European corn borer, Ostrinia nubilalis (Hübner) (Lepidoptera: Crambidae), is a quarantine pest for several fresh commodities, including corn-on-the-cob, bell peppers, and green beans. Methyl bromide fumigation is the usual phytosanitary treatment, but the fumigant is under increasing regulation as a stratospheric ozone-depleting substance. Ionizing radiation is a relatively new commercial ...

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot pep...