The effect of foodstuffs on the natural transformation of Bacillus subtilis was investigated. As examples of complex food matrices milk with various fat contents as well as chocolate milk were used. The frequencies of transformation varied with the fat content and ranged between 3.8 X 10(-4) and 1.4 X 10(-3). Highest frequencies of about 3 X 10(-3) were observed in chocolate milk with 1.5% fat....

www.JCE.DivCHED.org • Vol. 81 No. 8 August 2004 • Journal of Chemical Education 1131 Chocolate, a natural product, is as much a part of our daily lives as television or cell phones. Nevertheless, most of us are completely unaware of the complex chemistry and technology involved in the production of a simple chocolate bar. Beginning chemistry students are rarely exposed to natural products and c...

Due to reported detrimental health effects of diets which are high in trans fatty acids (TFA) particularly on blood lipids, two main convenience products (chocolate and pastry) were investigated. In this regard, to determine fatty acids composition, with special emphasis on trans fat content from extracted neat fat of the products, gas chromatography coupled with mass spectroscopic technique wa...

Children at the age of 3 or less invariably got the answer wrong and assumed that Maxi would look for the chocolate in the green cupboard where they knew it was. Even children aged 4-5 had only a one third chance of correctly answering this question or an analgous question involving Maxi and his brother (who also wants the chocolate and whom Maxi wants to deceive). Children aged 6 or more were ...

We examined links between chocolate craving in people who are depressed and both personality style and atypical depressive symptoms, with a web-based questionnaire completed by nearly 3000 individuals reporting clinical depression. Chocolate was craved by half of the respondents (more so by women), judged as beneficial for depression, anxiety and irritability, and associated specifically with p...

Student evaluations provide important information about teaching effectiveness. Research has shown that student evaluations can be mediated by unintended aspects of a course. In this study, we examined whether an event unrelated to a course would increase student evaluations. Six discussion sections completed course evaluations administered by an independent experimenter. The experimenter offer...

Unfortunately, the original version of this article [1] contained missing infromation. In the study procedures it was mentioned that samples were to be inoculated onto chocolate agar (otorrhea samples were inoculated onto chocolate agar with bacitracin), blood (with gentamycin) and MacConkey agar. Instead, the samples have been routinely plated on Columbia agar with sheep blood, colistin/nalidi...

This paper analyses the preferences and emotional connotations of Italian consumers towards different chocolate types assesses which label information take into consideration during purchasing process. A survey was conducted to collect data from 390 respondents two production regions (Sicily Piedmont). The results show that overall, prefer dark, extra-dark milk chocolate. However, a significant...