Influence of Storage of Wet Arabica Parchment Prior to Wet Hulling on Moulds Development, OchratoxinA Contamination, and Cup Quality of Mandheling Coffee

Mandheling coffee has been a well known specialty coffees for decades and the demand for this coffee is currently increasing. This coffee is characterised by low acidity, heavy-complex body, spicy-little earthy and fruity flavor. Mandheling coffee is produced by smallholder farmers in the highland surrounding Lake TobaNorth Sumatra in an unique way i.e. following de-pulping and 1–2 days sundrying, wet parchment is stored for varying periods up to a few weeks, the parchments are then de-hulled when still wet (40–45% moisture content) then the beans sundried. The handling procedure presumably contributes to the unique cup character of Mandheling coffee. On the other hand the storage of wet pachments may cause mould growth and mycotoxin contamination. This trial was designed to study the influence of storage of wet parchments prior to wet hulling on mould development, OTA contamination and cup Mandheling characteristic of the coffee product. The normal wet process, drying of parchment thoroughly to 12% moisture content was used as the control. Parchment coffees (6 lots) used for this trial were drawn from farmers and collectors in the region. The wet parchments (41.74–53.96% moisture content) were stored for 1 (D1), 7 (D7) and 14 (D14) days in PE sacks in a warehouse in the region. During the storage period, when there was visible mould growth, the parchments were spread on a plastic sheet inside the warehouse, as per common practice to suppress the mould growth. Following storage, the wet parchment was de-hulled and then sun-dried to a moisture content of 12% (MC12%) or dried to a moisture content of 17%, and held in storage for 3 weeks prior to final drying to 12% mc. The ‘normal wet process\u27 i.e. fresh-non stored parchments dried thoroughly to 12%, were used as the control. Parameters measured were visual evaluation, mould infestation, a w, moisture content (MC) on the stored parchment; while for dried beans mould infestation, OTA content and the Mandheling cup character evaluation (done by 4 panelists who were familiar to the coffee) were determined. Some mould species grew during the storage course, with black Aspergillus was the dominant species found in the beans, while A. ochraceusan OTA producer, was found in some samples with low infection rate (0–15.3%). Spreading of coffee inside the warehouse during the day could suppress moulds growth. OTA was found in only 5 samples out of 42 samples with range of 0.17–2.24 ppb, very less than European Union limit. There was no clear trend of storage period on the mould infection rates, OTA content, and the Mandheling cup characters. The high variability of the outcome was likely due to the inhomogenity of parchments used for this trial. The best Mandheling was found in the sample of D1-MC12%-coffee source of lot 1

Periodic photometric variability of the brown dwarf Kelu-1

We have detected a strong periodicity of 1.80+/-0.05 hours in photometric observations of the brown dwarf Kelu-1. The peak-to-peak amplitude of the variation is ~1.1% (11.9+/-0.8 mmag) in a 41nm wide filter centred on 857nm and including the dust/temperature sensitive TiO & CrH bands. We have identified two plausible causes of variability: surface features rotating into- and out-of-view and so modulating the light curve at the rotation period; or, elliposidal variability caused by an orbiting companion. In the first scenario, we combine the observed vsin(i) of Kelu-1 and standard model radius to determine that the axis of rotation is inclined at 65+/-12 degrees to the line of sight.Comment: 7 pages, 9 figures. Accepted for publication in MNRA

Cauchy-characteristic Evolution of Einstein-Klein-Gordon Systems: The Black Hole Regime

The Cauchy+characteristic matching (CCM) problem for the scalar wave equation is investigated in the background geometry of a Schwarzschild black hole. Previously reported work developed the CCM framework for the coupled Einstein-Klein-Gordon system of equations, assuming a regular center of symmetry. Here, the time evolution after the formation of a black hole is pursued, using a CCM formulation of the governing equations perturbed around the Schwarzschild background. An extension of the matching scheme allows for arbitrary matching boundary motion across the coordinate grid. As a proof of concept, the late time behavior of the dynamics of the scalar field is explored. The power-law tails in both the time-like and null infinity limits are verified.Comment: To appear in Phys. Rev. D, 9 pages, revtex, 5 figures available at http://www.astro.psu.edu/users/nr/preprints.htm

Free healthy breakfasts in primary schools: A cluster randomised controlled trial of a policy intervention in Wales, UK

Objective: The present study evaluated the impact of a national school programme of universal free healthy breakfast provision in Wales, UK. Design: A cluster randomised controlled trial with repeated cross-sectional design and a 12-month follow-up. Primary outcomes were breakfast skipping, breakfast diet and episodic memory. Secondary outcomes were frequency of eating breakfast at home and at school, breakfast attitudes, rest-of-day diet and class behaviour. Setting: Primary schools in nine local education authority areas. Subjects: A total of 4350 students (aged 9–11 years) at baseline and 4472 at follow-up in 111 schools. Results: Students in intervention schools reported significantly higher numbers of healthy food items consumed at breakfast and more positive attitudes towards breakfast eating at 12 months. Parents in intervention schools reported significantly higher rates of consumption of breakfast at school and correspondingly lower rates of breakfast consumption at home. No other significant differences were found. Conclusions: The intervention did not reduce breakfast skipping; rather, pupils substituted breakfast at home for breakfast at school. However, there were improvements in children’s nutritional intake at breakfast time, if not the rest of the day, and more positive attitudes to breakfast, which may have implications for life-course dietary behaviours. There was no impact on episodic memory or classroom behaviour, which may require targeting breakfast skippers