Spelling suggestions: "subject:"vinegar."" "subject:"winegar.""
1 |
An experiment in generating vinegar /Phillips, W. J. January 1903 (has links)
Thesis (M.S.)--Virginia Polytechnic Institute, 1903. / Second minor thesis. Also available via the Internet.
|
2 |
Ueber die Oxydase der Essig-Bakterien nebst einem Anhang: Bestimmung des Alkohols durch den Gefrierpunkt /Gaunt, Rufus. January 1900 (has links)
Thesis (doctoral)--Friedrich-Wilhelms-Universität zu Berlin, 1906. / Lebenslauf. Includes bibliographical references.
|
3 |
The use of vinegar vapor and post-harvest biological control to reduce patulin in apple cider /Caldwell, Lucius. January 2009 (has links)
Thesis (M.S.) in Food Science and Human Nutrition--University of Maine, 2009. / Includes vita. Includes bibliographical references (leaves 146-178).
|
4 |
Manufacture of vinegar from Hallawi datesEwaidah, Esam Hassan January 1981 (has links)
No description available.
|
5 |
Is Apple Cider Vinegar Effective for Reducing Heartburn Symptoms Related to Gastroesophageal Reflux Disease?January 2016 (has links)
abstract: Drinking vinegar is a popularly discussed remedy for relieving heartburn symptom, as can be read on many websites; however, there has been no scientific research or theory to support its efficacy. This randomized, placebo-controlled, double-blind, cross-over research study tested the efficacy of the organic apple cider vinegar, with mother, on alleviation of the heartburn symptom related to Gastro-esophageal reflux disease (GERD). A minimum of one week separated the four trial arms: chili (placebo), antacid after chili meal (positive control), vinegar added to chili, and diluted vinegar after chili meal. Twenty grams of vinegar were used in both vinegar treatments, and 10 grams of liquid antacid were used in the antacid trial. A five-point Likert scale and a 10-cm visual analogue scale (VAS) were used to assess heartburn severity during a 120 minutes testing time. Seven of 15 recruited subjects' data was usable for statistical analysis (age: 39.6 ± 12.2 y, body mass index (BMI): 29.4 ± 4.2 kg/m2, waist circumference: 36.4 ± 4.1 inch). There was no statistically significant difference among the mean and incremental area-under-the-curve (iAUC) heartburn scores among different trials (Likert scale questionnaire p= .259, VAS questionnaire p= .659, iAUC Likert scale p= .184, iAUC VAS p= .326). Seven participants were further divided into antacid responder (n=4) and antacid non-responder groups (n=3). Likert scale mean heartburn score and iAUC data in antacid responder group had significant finding (p= .034 and p= .017 respectively). The significance lay between antacid and 'vinegar added to chili' trials. Effect size was also used to interpret data due to the small sample size: Likert scale: mean heartburn score= .444, iAUC= .425; VAS mean heartburn score= .232, iAUC .611. Effect size for antacid responder group was Likert scale: mean heartburn score= .967, iAUC= .936. Future research is needed to examine whether ingesting organic vinegar benefits alleviation of heartburn symptom related to GERD for people who do not respond well to antacid. / Dissertation/Thesis / Masters Thesis Nutrition 2016
|
6 |
Visceral Fat Reduction in Response to Red Wine Vinegar ConsumptionJanuary 2018 (has links)
abstract: To date, there have not been any studies in a human population that explore the potential of vinegar ingestion in reducing visceral fat, a common yet serious metabolic disease risk factor. However, previous research in animal models exhibit promising findings, showing that vinegar is effective at reducing visceral fat. This is thought to be due to the activation of AMPK (adenosine monophosphate protein kinase) by acetic acid, the active ingredient in vinegar. The purpose of this study was to identify if this potentially groundbreaking relationship exists in human subjects. Healthy, nonsmoking, sedentary adults between the ages 18-45 y and a waist circumference measurement greater than or equal to 33 inches for women and 38 inches for men were recruited for this study. Twenty-three participants completed this 8-week, parallel arm, randomized control trial that tested the efficacy of red wine vinegar consumption (2 tablespoons red wine vinegar, twice per day, before a meal; providing 3.6 g acetic acid) against a placebo (1 apple cider vinegar pill, twice per day, before a meal; providing 0.0225 g acetic acid) for 8 weeks. Participants were randomized into either the vinegar (VIN) or control (CON) group after being stratified by age, gender, waist circumference, and weight. Results found that the VIN group experienced a 2% decrease in visceral fat (cm3, quantified by a DXA scan), but this change did not differ significantly from that of the CON group (p=0.256). The VIN group also experienced a slight decrease in insulin compared to the CON group, but this change was not significantly different than the control change (p=0.125). However, the change in HOMA-IR trended downward in the VIN group (-16%) as compared to the CON group (+9%) (p=0.079) with a large effect size, 0.153. Other parameters did not show statistically significant results between the groups. Further research is indicated in order to examine the potential of vinegar to reduce visceral fat. / Dissertation/Thesis / Masters Thesis Nutrition 2018
|
7 |
An experiment in generating vinegarPhillips, W. J. 09 September 2008 (has links)
Master of Science
|
8 |
Mutational analysis of hedgehog signallingHaines, Nicola January 2000 (has links)
No description available.
|
9 |
Home Preservation of Food: Preservation of Foods With Salt or VinegarBrown, Frances L., Picard, Olive G. 04 1900 (has links)
This item was digitized as part of the Million Books Project led by Carnegie Mellon University and supported by grants from the National Science Foundation (NSF). Cornell University coordinated the participation of land-grant and agricultural libraries in providing historical agricultural information for the digitization project; the University of Arizona Libraries, the College of Agriculture and Life Sciences, and the Office of Arid Lands Studies collaborated in the selection and provision of material for the digitization project.
|
10 |
Effects of apple cider vinegar consumption on glycemic response and satiety in healthy adults / Title on signature form: Effects of apple cidaer vinegar consumption on glycemic response and satiety in healthy adultsBollinger, Laura E. 05 May 2012 (has links)
The purpose of this study was to determine the effects of 30 mL of apple cider
vinegar consumption on glycemic response and satiety in apparently healthy adults ages
19 to 30 years using data previously collected by the researcher and major professor.
Fifteen students were recruited to participate in this study. During study visits,
participants consumed one of two test meals (78 g of farina with and without 30 mL of
apple cider vinegar) followed by a capillary blood glucose test every fifteen minutes over
the two-hour postprandial period; seven glucose tests in total. Participants marked their
hunger satiety score on a scale from negative ten to positive ten representing sensations
from painfully hungry to full to nausea. No significant differences were seen in glycemic
response between the dietary conditions. Hunger satiety scores were not significantly
greater with vinegar when compared to hunger satiety scores without vinegar. The
results of this study dispute much of the previous research that has been conducted on
various types of vinegar and their effects on glycemic response and satiety. / Department of Family and Consumer Sciences
|
Page generated in 0.031 seconds