Spirit Writing Cults and Popular Sects in modern China: a case study on Dejiao

This paper studies the development of the planchette cult movement in modern China by focusing on the combination of spirit writing cults and charity movements in TeoChew, Guangdong province. During mid-nineteenth century in response to the rapid changes in the social, political and cultural fabric, a new type of spirit writing cult that combined the internal structure of a spirit writing cult with the conservative social reformism of the charitable society became especially prevalent in China. This is called planchette cult movement. It was driven by a millenarian sense of mission by the local intellectual elites to express their profound concern over the decline of traditional orders. The members of this movement hoped to effect a moral reform for their times. Not content to merely hold séances for their membership, they also worked to disseminate their revelations to the illiterate masses by means of active public lectures. Dejiao was a newly formed popular sect which appeared in this context and spread rapidly within the TeoChew community then. This paper examines the activities and expansion of Dejiao to determine the local context and detailed aspects of the planchette cult movement in modern China in the early twentieth century

The study of antioxidant potential of commercially valuable starter cultures of lactic acid bacteria

© 2016, International Journal of Pharmacy and Technology. All rights reserved.One of the main causes of pathological changes in the human body, leading to the development of many diseases such as cardiovascular disease, cancer, diabetes, Alzheimer’s disease, and premature aging is an excessive accumulation of oxygen free radicals in the biological fluids. To prevent oxidative stress in recent years a lot of attention is paid to antioxidant therapy, i.e., providing the necessary amount of antioxidants, primarily natural, in the diet. The paper studies the antioxidant potential of new biotech valued cultures of lactic acid bacteria, that are recommended for the production of fermented functional foods. The study of antioxidant activity of lactic acid bacteria was carried out at the level of cell extract and at the level of extracellular metabolic products. It was found that all investigated new strains of lactic acid bacteria (Lbm. Delbrueckii, Lmb. casei, Lmb. curvatus) had a high antioxidant potential. The strains of lactic acid bacteria Lbm. casei and Lbm. curvatus with the highest antioxidant properties can be recommended for being included into the starter cultures for the production of fermented functional food stuff of different meat

Research of vegetable oils oxidation process in the deep fat during thermal treatment

Change of deep fat quality indexes significantly influencesthe formation of consumer properties of fried products, and correctly matched fat raw materials guarantee its quality and safety. In this paper the analysis of vegetable oils use prospects (sunflower, palm, rapeseed, corn, linseed, mustard) as deep fat was carried out. For an assessment of the oxidizing processes, which occur in the deep fat at heat treatment, peroxide, iodine and acid index values were chosen. The analysis of organoleptic, physical and chemical indexes of the studied vegetable oils and the deep fried production showed usefulness of mustard and linseed oils as deep fat for not more than 1 h usage, sunflower and corn - not more than 2 h, and palm and rapeseed - not more than 3 h. Besides, it was revealed that use of rapeseed oil slows down the process of deep fat thermal oxidation. Thus, decrease in rates of primary products of oxidation formation was observed, as well as reduction in the number of secondary oxidation products. At the same time it was noted that the use of rapeseed oil makes it possible to reduce the specific consumption of deep fat, as well as to extend its continuous use while maintaining the organoleptic characteristics of the fried products

Research of vegetable oils oxidation process in the deep fat during thermal treatment

Change of deep fat quality indexes significantly influencesthe formation of consumer properties of fried products, and correctly matched fat raw materials guarantee its quality and safety. In this paper the analysis of vegetable oils use prospects (sunflower, palm, rapeseed, corn, linseed, mustard) as deep fat was carried out. For an assessment of the oxidizing processes, which occur in the deep fat at heat treatment, peroxide, iodine and acid index values were chosen. The analysis of organoleptic, physical and chemical indexes of the studied vegetable oils and the deep fried production showed usefulness of mustard and linseed oils as deep fat for not more than 1 h usage, sunflower and corn - not more than 2 h, and palm and rapeseed - not more than 3 h. Besides, it was revealed that use of rapeseed oil slows down the process of deep fat thermal oxidation. Thus, decrease in rates of primary products of oxidation formation was observed, as well as reduction in the number of secondary oxidation products. At the same time it was noted that the use of rapeseed oil makes it possible to reduce the specific consumption of deep fat, as well as to extend its continuous use while maintaining the organoleptic characteristics of the fried products

Research of vegetable oils oxidation process in the deep fat during thermal treatment

Change of deep fat quality indexes significantly influencesthe formation of consumer properties of fried products, and correctly matched fat raw materials guarantee its quality and safety. In this paper the analysis of vegetable oils use prospects (sunflower, palm, rapeseed, corn, linseed, mustard) as deep fat was carried out. For an assessment of the oxidizing processes, which occur in the deep fat at heat treatment, peroxide, iodine and acid index values were chosen. The analysis of organoleptic, physical and chemical indexes of the studied vegetable oils and the deep fried production showed usefulness of mustard and linseed oils as deep fat for not more than 1 h usage, sunflower and corn - not more than 2 h, and palm and rapeseed - not more than 3 h. Besides, it was revealed that use of rapeseed oil slows down the process of deep fat thermal oxidation. Thus, decrease in rates of primary products of oxidation formation was observed, as well as reduction in the number of secondary oxidation products. At the same time it was noted that the use of rapeseed oil makes it possible to reduce the specific consumption of deep fat, as well as to extend its continuous use while maintaining the organoleptic characteristics of the fried products

Research of vegetable oils oxidation process in the deep fat during thermal treatment

Change of deep fat quality indexes significantly influencesthe formation of consumer properties of fried products, and correctly matched fat raw materials guarantee its quality and safety. In this paper the analysis of vegetable oils use prospects (sunflower, palm, rapeseed, corn, linseed, mustard) as deep fat was carried out. For an assessment of the oxidizing processes, which occur in the deep fat at heat treatment, peroxide, iodine and acid index values were chosen. The analysis of organoleptic, physical and chemical indexes of the studied vegetable oils and the deep fried production showed usefulness of mustard and linseed oils as deep fat for not more than 1 h usage, sunflower and corn - not more than 2 h, and palm and rapeseed - not more than 3 h. Besides, it was revealed that use of rapeseed oil slows down the process of deep fat thermal oxidation. Thus, decrease in rates of primary products of oxidation formation was observed, as well as reduction in the number of secondary oxidation products. At the same time it was noted that the use of rapeseed oil makes it possible to reduce the specific consumption of deep fat, as well as to extend its continuous use while maintaining the organoleptic characteristics of the fried products