Part of Thesis--University of Chicago, 1936. / Lithoprinted. "Private edition, distributed by the University of Chicago libraries, Chicago, Illinois." Bibliography: p. 18-19.

Part of Thesis--University of Chicago, 1936. / Lithoprinted. "Private edition, distributed by the University of Chicago libraries, Chicago, Illinois." Bibliography: p. 18-19.

Avaliando-se, em ratos a glicemia produzida pela ingestão de diferentes alimentos contendo carboidratos complexos e, através de ensaios \"in vitro\", observou-se que as sementes de leguminosas (feijão e lentilha) produziram menores respostas glicêmicas do que a dos cereais (arroz, pão, macarrão, farelo de trigo, polenta, farinha de milho e extrusado de milho) e dos tubérculos ( batata, mandioca, farinha de mandioca e beiju) (p<0,05). Observou-se, ainda correlação positiva entre as respostas \"in vivo\" e os ensaios de digestibilidde \"in vitro\" (r=0,95 p<0,0l). As causas das diferenças observadas não são ainda bem conhecidas. Nas análises \"in vitro\" com feijões que sofreram diferentes tratamentos e por observações ao microscópio óptico, verificou-se que com o aumento do tempo de cocção ocorreu descompactação celular, porém a parede celular que envolve os grânulos não sofreu ruptura. A resistência oferecida à desintegração parece ser um dos possíveis fatores responsáveis pela menor digestibilidade das sementes de leguminosas. / The determination of postprandial glycemia from ingest of different foods contained complex carbohydrates, \"in vivo\" and \"in vitro\" assays, showed that leguminous seeds (bean and lentil) produced lower glycemic responses than those from the cereals (rice, bread, macaroni, wheat bran, porridge corn, cornflakes and corn flour) and the tubercles (potato, cassava, cassava flour and \"beiju\") (p<0,05). positive relationship between the \"in vivo\" responses and the \"in vitro\" digestibility assays (r=0,95, p<0,0l) was observed. The causes of the observed differences werenot knomn yet. In the \"in vitro\" analysis, heat treatment and optical microscope with beans were applied. The results from optical microscope revealed that the longer the cooking time was the greater the cell separated. And no damages on bean cell walls were observed. The resistance of cell wall to heat damage could be one of possible factors for the lower digestibility of the leguminous seeds.

The purposes of this paper are threefold: 1) To provide a justification for the increased use of native plants in mountain land development, not only in northeastern Utah, but in the entire western United States. 2) To investigate and delineate what the physical needs of a plant materials list are. 3) To provide a nearly comprehensive list of basically unused plants native to northeastern Utah and to highlight their landscaping potentials based on the earlier investigation. Also touched upon, to help landscape architectural students and professionals alike, are two cursory case studies and a chapter which deals briefly with the problems of nursery supply of native plants and the potential and future research.

Avaliando-se, em ratos a glicemia produzida pela ingestão de diferentes alimentos contendo carboidratos complexos e, através de ensaios \"in vitro\", observou-se que as sementes de leguminosas (feijão e lentilha) produziram menores respostas glicêmicas do que a dos cereais (arroz, pão, macarrão, farelo de trigo, polenta, farinha de milho e extrusado de milho) e dos tubérculos ( batata, mandioca, farinha de mandioca e beiju) (p<0,05). Observou-se, ainda correlação positiva entre as respostas \"in vivo\" e os ensaios de digestibilidde \"in vitro\" (r=0,95 p<0,0l). As causas das diferenças observadas não são ainda bem conhecidas. Nas análises \"in vitro\" com feijões que sofreram diferentes tratamentos e por observações ao microscópio óptico, verificou-se que com o aumento do tempo de cocção ocorreu descompactação celular, porém a parede celular que envolve os grânulos não sofreu ruptura. A resistência oferecida à desintegração parece ser um dos possíveis fatores responsáveis pela menor digestibilidade das sementes de leguminosas. / The determination of postprandial glycemia from ingest of different foods contained complex carbohydrates, \"in vivo\" and \"in vitro\" assays, showed that leguminous seeds (bean and lentil) produced lower glycemic responses than those from the cereals (rice, bread, macaroni, wheat bran, porridge corn, cornflakes and corn flour) and the tubercles (potato, cassava, cassava flour and \"beiju\") (p<0,05). positive relationship between the \"in vivo\" responses and the \"in vitro\" digestibility assays (r=0,95, p<0,0l) was observed. The causes of the observed differences werenot knomn yet. In the \"in vitro\" analysis, heat treatment and optical microscope with beans were applied. The results from optical microscope revealed that the longer the cooking time was the greater the cell separated. And no damages on bean cell walls were observed. The resistance of cell wall to heat damage could be one of possible factors for the lower digestibility of the leguminous seeds.

We are somewhat surprised about the extent of the feedback that we received upon our publication [1], in terms of the not entirely new connection between mobile phone radiation, brain activity, and food intake, being previously explored by EEG, association studies, and animal experiments (as outlined in the introduction of our paper). Ten years ago, scientists found “alarming” evidence of a long-term association between mobile phone radiation and obesity in humans [2]. Specifically, we are perplexed by the partly emotional character of the discussion among our readers. However, back to the facts: We thank our scientific colleagues for their detailed analyses and considerations [3] regarding our study and are pleased to explain the open points for more clarity.