Using fish-covering model, this paper intuitively explains how to extend Hartley’s information formula to the generalized information formula step by step for measuring subjective information: metrical information (such as conveyed by thermometers), sensory information (such as conveyed by color vision), and semantic information (such as conveyed by weather forecasts). The pivotal step is to di...

alismatis rhizoma decoction (ard) is a classical traditional chinese medicine (tcm) formula for treatment of vertigo with its long history of successful clinical effect. since vertigo is a symptom of hyperlipidemia, this study aimed at evaluating the hypolipidemic effect of ard in hyperlipidemia mice induced by high fat diet (hfd) and investigated the rationality of formula combination of alism...

Tradition Medicines as the name implies have been a cultural age long healing remedy practiced over the year and improved by casual and unformulated experiments, or in some case are totally forgotten with the passing away of the partition in cases where record have not been kept especially skin and bone related cancers with the use of traditional herbal formula and cultural approaches that need...

The ratio of the milk-clotting activity (MCA) and proteolytic (PA) was compared for enzyme preparations (MEP) based on recombinant chymosin, chymosin animal origin microbial origin. MCA value measured in international units (IMCU), PA determined by Anson method substrate from hemoglobin at 30 °C рН 5.3. It found that chymosins had highest level MCA/ PA: group with < ~1000 includes MEPs Chy-m...

Alismatis Rhizoma Decoction (ARD) is a classical Traditional Chinese Medicine (TCM) formula for treatment of vertigo with its long history of successful clinical effect. Since vertigo is a symptom of hyperlipidemia, this study aimed at evaluating the hypolipidemic effect of ARD in hyperlipidemia mice induced by high fat diet (HFD) and investigated the rationality of formula combination of Alism...

Caseins exhibit a wide range of physicochemical and functional properties that make them an excellent source of protein for the creation of formulated foods, either as novel or imitative products. Their ability to gel suggests their potential use in highly valued imitative products, such as Kamaboko, a surimi product. However, gelation and the resultant textural properties can be enhanced by va...

Rennet-coagulated cheeses are ripened for periods ranging from about two weeks to two or more years depending on variety. During ripening, microbiological and biochemical changes occur that result in the development of the flavour and texture characteristic of the variety. Biochemical changes in cheese during ripening may be grouped into primary (lipolysis, proteolysis and metabolism of residua...