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Food Additives: Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes Antioxidants; Food preservatives; Food coloring agents; Flavoring agents; Anti-infective agents (both plain and Local); Vehicles; Excipients and other similarly used substances. Many of the same substances are Pharmaceutic aids when added to pharmaceuticals rather than to foods.

Genetic Engineering of an Unconventional Yeast for Renewable Biofuel and Biochemical Production

1Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 2NUS Synthetic Biology for Clinical and Technological Innovation (SynCTI), Life Sciences Institute, National University of Singapore, 3Food Science and Chemical Engineering, Singapore Institute of Technology

JoVE 54371


 Genetics

Colorimetric Paper-based Detection of Escherichia coli, Salmonella spp., and Listeria monocytogenes from Large Volumes of Agricultural Water

1Department of Animal Science, University of Wyoming, 2Department of Chemistry, Colorado State University, 3Department of Environmental and Radiological Health Sciences, Colorado State University, 4Department of Animal Sciences, Colorado State University, 5Department of Plant Sciences, University of California, Davis, 6Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 7Department of Food Science and Agricultural Chemistry, McGill University

JoVE 51414


 Environment

Fabrication of Extracellular Matrix-derived Foams and Microcarriers as Tissue-specific Cell Culture and Delivery Platforms

1Biomedical Engineering Graduate Program, The University of Western Ontario, 2Department of Anatomy & Cell Biology, Schulich School of Medicine & Dentistry, The University of Western Ontario, 3Department of Chemical Engineering, Queen's University, 4Department of Chemical & Biochemical Engineering, Faculty of Engineering, The University of Western Ontario

JoVE 55436


 Bioengineering

Examination of Rapid Dopamine Dynamics with Fast Scan Cyclic Voltammetry During Intra-oral Tastant Administration in Awake Rats

1Interdepartmental Neuroscience Program, Yale University, 2Department of Biotechnical and Clinical Laboratory Sciences, School of Medicine and Biomedical Sciences, University at Buffalo, 3Department of Psychiatry, Yale School of Medicine, 4Department of Cellular and Molecular Physiology, Yale School of Medicine

JoVE 52468


 Behavior

Rearing the Fruit Fly Drosophila melanogaster Under Axenic and Gnotobiotic Conditions

1Department of Plant and Wildlife Sciences, Brigham Young University, 2Department of Entomology, Cornell University, 3Department of Molecular Biology and Genetics, Cornell University, 4Division of Infectious Diseases, Boston Children's Hospital, Harvard Medical School, 5Biological Sciences, SUNY Oswego

JoVE 54219


 Developmental Biology

Lead Analysis of Soil Using Atomic Absorption Spectroscopy

JoVE 10021

Source: Laboratories of Margaret Workman and Kimberly Frye - Depaul University

Lead occurs naturally in soil, in levels ranging from 10-50 ppm. However, with the widespread use of lead in paint and gasoline in addition to contamination by industry, urban soils often have concentrations of lead significantly greater than background levels – up to 10,000 ppm in some places. Ongoing problems arise from the fact that lead does not biodegrade, and instead remains in the soil. Serious health risks are associated with lead poisoning, where children are particularly at risk. Millions of children in the U.S. are exposed to soil containing lead. This exposure can cause developmental and behavioral problems in children. These problems include learning disabilities, inattention, delayed growth, and brain damage. The Environmental Protection Agency has set a standard for lead in soil at 400 ppm for play areas and 1,200 ppm for non-play areas. Lead is also of concern in soil, when it’s used for gardening. Plants take up lead from the soil. Therefore, vegetables or herbs grown in contaminated soil can lead to lead poisoning. In addition, contaminated soil particles can be breathed in while gardening or brought into the house on clothing and footwear. It is recommended that s


 Essentials of Environmental Science

C. elegans Maintenance

JoVE 5104

Ceanorhabditis elegans has been, and is still, used to great success as a model organism for studying a variety of developmental, genetic, molecular and even physical phenomena. In order to use C. elegans to its full potential, proper care and attention to the basic maintenance of this powerful organism is essential.

In this video you will learn the basic housing and feeding requirements of C. elegans, how to correctly handle and manipulate worms using a worm pick and how to freeze and recover important worm stocks. Towards the end of the video we will visit a few applications of modifying the housing, feeding and manipulation of these important animals.


 Essentials of Biology 1

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Quantification of Information Encoded by Gene Expression Levels During Lifespan Modulation Under Broad-range Dietary Restriction in C. elegans

1Centre for Developmental Neurobiology, King's College London, 2Interdisciplinary Bioengineering Graduate Program, Georgia Institute of Technology, 3Wallace H. Coulter Department of Biomedical Engineering, Georgia Institute of Technology, 4School of Chemical & Biomolecular Engineering, Georgia Institute of Technology

JoVE 56292


 Genetics

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Conducting Reactions Below Room Temperature

JoVE 10224

Source: Laboratory of Dr. Dana Lashley - College of William and Mary

Demonstration by: Matt Smith

When new bonds are formed in the course of a chemical reaction, it requires that the involved species (atoms or molecules) come in very close proximity and collide into one another. The collisions between these species are more frequent and effective the higher the speed at which these molecules are moving. A widely used rule of thumb, which has its roots in the Arrhenius equation1, states that raising the temperature by 10 K will approximately double the rate of a reaction, and raising the temperature by 20 K will quadruple the rate: (1) Equation (1) is often found in its logarithmic form: (2) where k is the rate of the chemical reaction, A is the frequency factor (relating to frequency of molecular collisions), Ea is the activation energy required for the reaction, R is the ideal gas constant, and T is the temperature at which the r


 Essentials of Organic Chemistry

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