The spices consumed in the U.S. diet contain many elements other than the pure spice that many assume they eat. In particular, most of these spices contain radionuclides that are absorbed from the ground soil and water that contains trace contaminants. For this research, instrumental neutron-activation analysis (INAA) was used to determine the activities of U-235 fission products in common spices. Using this information, the concentrations of natural uranium in these spices and the doses to individuals consuming the spices were calculated. Nine spices and two standard reference materials were selected for analysis. The spices chosen were cinnamon, cumin, turmeric, oregano, thyme, cayenne, ginger, chili powder, and paprika. For comparison, NIST-certified "orchard leaves" and "spinach leaves" were used. The spices and standards were placed in polyethylene vials and heat-sealed. The samples were divided into irradiation groups of 30 seconds, 12 hours, and long irradiations of 10 to 12.8 hours. After irradiation, all samples were counted on an HPGe detector for time periods ranging between 10 minutes to 65 hours. After counting, the results were analyzed using Genie 2000 software. The Genie 2000 analysis revealed no detectable fission products for samples irradiated for 30 seconds or counted for short times. However, long counts revealed the high-yield U-235 fission products molybdenum-99 and what appeared to be cerium-144. However, after comparing the experimental values with the calculated values, it was determined that the experimental values of Ce-144 were not credible and the focus shifted solely toward Mo-99. From Mo-99 activities, uranium content could be calculated. Using this information, the committed dose equivalent (CDE) and the committed effective dose equivalent (CEDE) for ingestion of uranium was calculated. The CEDE values were based on an assumed ingestion of 6.5 grams of each spice per year. The doses from ingesting these spices ranged from CDE and CEDE doses of 4.31E-05 mSv and 3.08E-06 mSv, respectively. Based on these measurements consumption of these spices, even when combined, would not result in annual CDE or CEDE doses approaching the limits for the public of 50 mSv and 1 mSv, respectively, for a year of chronic ingestion.

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Graduation date: 1956

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8 pp. / Studies have demonstrated the health benefits of herbs and spices from antioxidant capacity, anti-inflammatory properties, and cancer-preventative or cancer-fighting properties. Additionally, herbs and spices are beneficial to reducing salt and fat intake by providing an alternative method for flavoring food. The addition or increase of herbs and spices in a regular diet may increase consumption of vegetables. This article explains the definitions of herbs and spices, as well as the positive health benefits associated with both. This article also outlines how to find and incorporate many herbs and spices available to Arizonans and the surrounding community into everyday diet, while including the affordability of each.

Restaurante Especias es una empresa que vende comida saludable, cuidando el bienestar de las personas al momento de alimentarse, teniendo como principales ingredientes productos orgánicos y saludables, esta empresa nace producto de una problemática diaria de la mayoría de personas que trabajan y que se ven obligadas a consumir los alimentos en la calle, en restaurantes o cualquier otro establecimiento. Nuestro público objetivo termina siendo aquel segmento de personas de NSE A, B y C+, que trabajan y que por distintas razones suelen comer en la calle, en segunda instancia también nos dirigiremos a las familias. La propuesta pasa también por ir educando a todos los miembros de la familia en la cultura de la alimentación sana, ya que incentivamos a comer saludablemente. Además de brindar experiencia a nuestros consumidores, ya que contamos con un Biohuerto, donde podrán conocer el cultivo y cosecha de los productos que ofrecemos. / The Restaurant Spices are a company that sells healthy food, taking care of the welfare of people at the time of feeding, having as main ingredients organic and healthy products, this company is the product of a daily problem. to consume food on the street, in restaurants or anywhere else. Our target audience ends up in the segment of people of the NSE A, B and C +, who work and who other people usually find on the street, in the second instance we also address families. The proposal is also to educate all members of the family in the culture of healthy eating, as it encourages a person to be healthy. In addition to providing an experience to our users, since we have a Biohuerto, where we can know the cultivation and harvest of the products we offer. For this project we will invest S / 106,697.96, recovering all our investment in the middle of the third year. / Trabajo de investigación

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Salmonella embedded biofilms were formed on whole black peppercorns and treated with ethanol vapor under atmospheric pressure conditions and under vacuum assisted pressure conditions. The effect of ethanol vapor, heat and vacuum pressure on the survival of multiple Salmonella enterica serovars within a biofilm contained on low moisture food products (Aw 0.30-0.40) was observed in this study. Samples were exposed to zero, one, five and ten minute ethanol vapor treatments at atmospheric boiling temperature (Atmospheric Pressure Boiling Method, AB), and at reduced temperature and pressure conditions, -20 inHg (Vacuum-Assisted Boiling Method, VB). The AB treatments showed 4.0 log CFU/g reductions on nonselective media that included native microbiota, and 6.0 log CFU/g reductions on Salmonella selective media. The VB treatments showed 2.69 log reductions on Tryptic Soy Agar and 4.55 log reductions on Xylose Lysine Tergitol-4 agar. Ethanol vapor treatments should be further investigated as an alternative to ethylene oxide or ionizing radiation processes to treat dry spices to control Salmonella. / Master of Science in Life Sciences