Cutaneous melanoma accounts for less than 5% of all skin cancers but over 75% of skin cancer related deaths. Prior biologic research suggests caffeine may arrest cancer cell formation and metastasis in vivo. Additionally, certain tea components exhibit anti-inflammatory, anti-oxidant, and other anti-carcinogenic effects. Prior epidemiologic studies show possible protective effect of both coffee and tea on risk of melanoma, but results remain inconsistent. We examined the association between coffee and tea intake and risk of cutaneous melanoma using the Women’s Health Initiative Observational Study. Coffee and tea intake were measured through self-administered questionnaires. Melanomas were self-reported and physician adjudicated. Cox proportional hazards models were used to evaluate associations. Of the 66,484 white post-menopausal women with no prior history of cancer (average follow up=7.8 years), 73% reported daily intake of coffee, 26% reported daily tea intake, and 398 cases of melanoma were adjudicated. Daily coffee intake (HR=0.84 95% CI=0.66-1.08) and daily tea intake (HR=1.00, 95% CI=0.78-1.29) were not significantly associated with increased risk of cutaneous melanoma compared to non-daily intake. No significant trend was observed with increased daily coffee (p-trend=0.22) or tea intake (p-trend=0.28). In conclusion, we observed insignificant inverse associations between coffee intake and cutaneous melanoma among post-menopausal Caucasian women.

No description available.

Chronic oxidation linked diseases are on a rise and are one of the leading causes of death globally. Epidemiological evidence increasingly points towards consumption of fruits and vegetables as a preventive way to manage early stages of chronic oxidation linked diseases. Oxidation linked diseases are caused by excessive reactive oxygen species (ROS) generated by a disruption in cellular antioxidant homeostasis due to an overload of calories combined with stress, no excerise and a diet low in antioxidants. Phenolic compounds can not only act as antioxidants but also stimulate the activities of antioxidants enzyme through protective pathways which can help modulate cellular protection. The aim of this dissertation was to use probiotic fermentation to enhance the phenolic and antioxidant compounds in fruit systems which can form the basis of functional food design. The potential of these food systems for disease prevention was investigated in eukaryotic systems through understanding the role of critical metabolic pathways involed in prevention of oxidation linked chronic diseases. Based on structure-function rationale, antioxidant, anti-hyperglycemia and anti-hypertensive potential of phenolic compounds in tea and the effect of extraction time and different degrees of fermentation were investigated in in vitro models. Results indicated that the most fermented teas and a longer extraction time had the highest potential. Further these extracts also had higher H. pylori inhibition potential. Probiotic fermentation of fruit juices with L. helveticus was used to mobilize phenolics and improve biological functionality by maintaining a consistent phytochemical profile. Results indicated that total phenolic and antioxidant potential decreased with feremnetation. However α-glucosidase inhibitory activity and H. pylori inhibitory potential increased with fermentation. Investigation into the mechanism of H. pylori inhibition with fermented cherry extracts revealed inhibition of proline dehydrogenase as the likely mode of action. The potential of fermented apple extracts was further investigated as a phytochemical elicitor in eliciting phenolic and antioxidant response in germinating fava bean. The results indicated a stimulation of phenolic and antioxidant response likely through the stimulation of carbon flux through glycolytic pathways. In yeast, fermented apple extracts accelerated cell death in the presence of peroxide stress in pretreatment model whereas it provided protection against oxidative stress and prevented cell death in concurrent model. Chitosan oligosachharide treatment was investigated as a potential replacement of cancer causing diphenylamine treatment for scald reduction in Cortland apples. Although the treatment did not have any effect on scald reduction, it provides better protection in storage by stimulating phenolic and antioxidant response which related to better health relevant functionality.

<p> This report deals with the design of an electrode system which utilizes the double dis- charge technique to achieve a Uniform discharge between two continuous electrodes with the intent of using this electrode system as the excitation unit for a TEA CO2 laser. The particular electrode configuration dealt with in this report involves a continous cathode and a similar continuous anode which has a set of rounded tip, rod, preionization electrodes set into holes in it. Also included in this report is a preliminary measure of the gain of the resultant double discharge TEA CO2 laser. </p> / Thesis / Master of Science (MSc)

No description available.

The Tea Party movement became a significant political force in American politics in 2009. Soon after their arrival on the national scale, this movement turned its attention to environmental policymaking. In particular, it spurred a strong opposition to local sustainable development initiatives. While this conflict has run its course in most places, it remains an example of the type of opposition future environmental or sustainability work may face. This three-part study is focused on determining the extent and nature of this opposition with particular emphasis on how it reflected the broader conflict between individualism and collectivism. First, we analyzed general interest in the topics associated with the opposition using media interest and internet search trends. Next, we evaluated what was driving this opposition through rhetoric analysis of local Tea Party organizations from across the country. This helped uncover several of the predominant themes in the opposition, including a belief in American Exceptionalism, concern over our system of Governance and a strong preference for individualism. Lastly, we conducted a case study of the conflict in Roanoke, VA. This allowed us to map out the specifics of one segment of the broader conflict and explore the driving themes further. The results of all three parts point to a substantial, but diffuse, opposition that was driven in no small part by a preference for individualism. This work demonstrates that individualism can be used as a lens through which a fuller understanding of this, and future, opposition of environmental legislation may be generated. / Master of Science

Current trends indicate that American consumers are increasingly selecting products that they believe to be environmentally friendly or "natural." In the kitchen, this trend has been expressed through greater desire for using alternative or "green" sanitizers instead of bleach or other common chemical sanitizers. The purpose of this work was to evaluate the effectiveness of one suggested alternative, tea tree oil, as a food contact surface sanitizer. Three foodborne bacterial pathogens (Listeria monocytogenes N3-031 serotype 1/2a, Escherichia coli O157:H7 strain E009, and Salmonella Typhimurium ATCC 14028) were applied separately onto three different food contact surfaces (high density polyethylene, glass, and Formica® laminate). Tea tree oil (TTO), borax, and vinegar (5% acetic acid) were applied individually as well as in combination for a total of seven treatment solutions. In addition, household bleach (6.15% sodium hypochlorite), sterile reverse osmosis (RO) water, and no applied treatment were used as controls. Treatments were tested using an adaptation of the Environmental Protection Agency DIS/TSS-10 test method, whereby each contaminated surface was treated with 100 µl of test solution and held for 1 min followed by submersion in neutralizing buffer and microbiological plating. Samples (0.1 ml) were plated onto TSA and incubated at 35°C for 48 h prior to colony counting. Bleach reduced microbial populations significantly with greater than 5-log reduction reported for all surfaces (Formica® laminate, glass, and HDPE), against E. coli O157:H7, L. monocytogenes, and S. Typhimurium. TTO produced reductions between four and five logs for E. coli O157:H7, L. monocytogenes, and S. Typhimurium and was not statistically different from the vinegar treatment (P>0.05). All combination recipes, including the borax treatment, failed to produce reductions in microbial populations at levels considered to be appropriate for food contact surface sanitizers. Surface type did not play a significant role in the effectiveness of the treatment (P>0.05). Although TTO and vinegar did reduce pathogen populations on surfaces, reductions were not sufficient enough to be considered an equally effective alternative to household bleach. / Master of Science in Life Sciences

In both Type 1 diabetes (T1D) and Type 2 diabetes (T2D), inadequate beta-cell mass and beta-cell dysfunction lead to impaired insulin secretion, and ultimately worsen glycemic control. Green tea has drawn wide attention due to its possible health-promoting properties, including enhancement of beta-cell function. We assessed the acute and relative long-term effects of epigallocatechin gallate (EGCG) on insulin secretion and synthesis from clonal beta-cells (INS1E cells), rat islets, and human islets, using 0.1, 1, or 5 µM. We determined if EGCG decreased blood glucose in healthy rats acutely, using 50 or 150 mg/kg body weight (BW), and after 12 days of supplementation in drinking water, using 0.1% and 0.5%. In the in vitro studies, EGCG significantly potentiated glucose-stimulated insulin secretion (GSIS) in rat islets (at 0.1, 1, and 5 µM) and human islets (at 1 µM), and elevated insulin content within INS1E cells (at 0.1, 1, and 5 µm) and human islets (at 1 µM), (P<0.05). Nutritional supplementation of EGCG (0.5% in drinking water) for 12 days in healthy rats significantly increased insulin synthesis, compared to that of controls, from 0.2 ± 0.02 to 1.4 ± 0.2 ng/mg protein, without alteration of insulin secretion in isolated islets (P<0.05). These findings demonstrate that EGCG may play a role in the regulation of pancreatic beta-cell function, thereby contributing to an anti-diabetic effect of this agent. / Master of Science

台灣手搖飲料店領先步入國際化、自由化，目前市場相當活絡，產品種類繁多，雖然台灣飲料市場已經成熟，但是每一年仍然維持微幅成長的趨勢。 隨著現代人飲食習慣的改變，各類飲品的茶值不斷增加，其中「茶類」飲料需求越來越大。 緣起於服務的公司為台灣手搖飲料公司，故嘗試以手搖飲品經營分子的角度評估，以「貢茶」品牌的目前位置與未來發展性為如何? 在台灣「貢茶」品牌只是，眾多品牌之中一且認知度並不高而在國外尤其在韓國、新加坡、香港等地區自家認知度較高的原因如何? 甚至在韓國當地消費者心目中「貢茶」品牌同等與星巴克地位。 本研究列出國內手搖飲料業現況、全球市場概況、目標行銷、體驗行銷、 PEST分析、價值鏈分析、SWOT分析等，以手搖飲料業特色和利基點，尋找其個案公司品牌經營之特效方案，了解其手搖飲料業之現況及當無酒精飲品類裡可鼎立成一個類目的可能性。

La majorité des études sur le thé au Japon se consacre à la cérémonie du thé. Dans cette étude, nous nous proposons au contraire d’analyser l’histoire du thé au Japon du strict point de vue des techniques de culture et de fabrication du thé à l’époque Edo (1600-1868). Dans un premier temps, l’étude se concentre sur l’histoire du thé au Japon depuis son apparition au VIIIe siècle jusqu’au milieu du XIXe siècle. Cette partie abordera l’ensemble du développement de la filière du thé en s’attachant aux points suivants : l’évolution de la consommation du thé sur l’archipel, les différentes techniques de fabrication utilisées et enfin la mise en place des circuits économiques nécessaires au commerce intérieur du thé. Cette étude tentera de comprendre le passage d’une consommation par les élites à une consommation par l’ensemble de la population, ainsi que les implications de cette évolution. Dans un second temps, ce travail se focalisera sur l’étude des techniques de culture et de fabrication du thé à l’époque Edo. De multiples sources historiques sont examinées pour cela : comptes rendus de voyages de savants occidentaux, documents iconographiques divers, mais ce travail s’attache plus spécifiquement à l’analyse des nombreux traités agricoles de l’époque Edo. Ainsi, la description détaillée des différents procédés de fabrication de cette époque permet de comprendre les liens qu’il peut exister entre les différentes techniques, et de réfléchir aux modalités de création et d’amélioration des thés japonais. / Most studies related to Japan’s tea are about the tea ceremony. On the contrary, in this study we are proposing to analyze the history of tea in Japan from the strict point of view of tea culture and manufacture’s techniques in the Edo period (1600-1868). First of all, the study focuses on the history of Japan’s tea from its emergence in the 8th century, up until the mid-19th century. This part will deal with the whole development of the tea sector, focusing on the following points: the evolution of tea consumption on the archipelago, the different manufacturing techniques used and finally the implementation of the economic systems, necessary to the domestic trade. This study is trying to understand the transition from the consumption by the elites only, to the consumption by the entire population, as well as the implications of this evolution. Finally, this study will focus on the study of tea’s culture and manufacture techniques during the Edo period. To do so, we will look at many historical sources: reports and diaries of Western travelers, various iconographic documents, but this thesis will mainly be focusing on the analysis of many agricultural treaties during the Edo period. Therefore, this detailed description of the various manufacturing processes of this period makes it possible to understand the existing links between the different techniques, and to think about the methods of creation and improvement of Japanese teas.