Children's understanding of pictures and expression of emotion in their drawings: a comparative study of articulation of happiness and sadness by Iranian children living in Islamic Republic of Iran with Iranian children living in German Federal Republic

The following PhD thesis is an empirical study of Iranian children's understanding of expression of emotions in pictures their foreknowledge of the themes "happiness" and "sadness" in relation to their living environment as well as their expression of the emotions "happiness" and "sadness" in their drawings. The focus is on two groups of 6 and 7-years-old Iranian children, one group consists of children born and raised in Iran and the other group consists of Iranian children born and raised in Germany (the children of immigrant families). Various scientific research methods including: interviews with each child, collection of drawings and qualitative data analysis were used to collect data and analysis data. The study is based on data collected during three personal sessions with each child which included personal interviews about the themes sadness and happiness, drawings by children under these two themes as well as two interviews about two paintings by a German and Iranian contemporary artist. The aim was to observe how children of the same nationality but born and raised in two different regions and cultural and social settings develop their understanding of certain themes, (Happiness and Sadness). What social or cultural factors influence this meaning making. How children express emotions in their work and how they understand and analyse the same emotions in paintings by other artists. During the process of the study as well as the end phase of the work it also became clear how crucial it is to pay attention to the disadvantages and limitations on the learning ability of children with immigration back ground. It was important to be able later to apply the attained data for further development of multicultural and intercultural education. This research has been designed and conducted by my self, in two countries of Iran and Germany. I have personally worked with every single child, in various sessions, conducted personal dialogues with each child and sat though their drawing process. This research is the result of many years of study, personal dedication and hard work. The idea for this study was first inspired because of my personal experience having lived in England myself as the child of an immigrant family and also being a witness to the situation of immigrant's children in close family circle

Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends

The main objective of the present study was to investigate the effects of the frying media and storage time on the fatty acid composition (FAC) and iodine value (IV) of deep-fat fried potato chips. The frying experiment was conducted at 180ºC for five consecutive days. Six frying media were considered as the main treatments: refined, bleached, deodorized (RBD) palm olein (A), canola oil (C), RBD palm olein/sesame oil (AB, 1:1 w/w), RBD palm olein/canola oil (AC, 1:1, w/w), sesame oil/canola oil (BC, 1:1, w/w), and RBD palm olein/sesame oil/canola oil (ABC, 1:1:1, w/w/w). The initial degrees of unsaturation of the consumed oils, A, C, AB, AC, BC, and ABC, were 58.6, 94.0, 68.0, 72.2, 87.7, and 75.8 (g/100 g), respectively. The fatty acid analysis showed that there was a decrease in both the linolenic acid (C18:3) and linoleic acid (C18:2) contents, whereas the palmitic acid (C16:0) increased with a prolonged frying time. The chemical analysis showed that there was a significant (p < 0.05) difference in terms of the IV for each frying oil during the five consecutive days of frying (day 0 to 5). Oil C had the least stability in terms of deep-fat frying due to a high level of unsaturated fatty acids. Conversely, oil AC had the best stability due to the smallest reduction of the C18:2/C16:0 ratio and the IV

Frying properties of palm olein, canola oil, sesame oil and their blends

Deep fat frying is a multifunctional procedure which is conducted by immersing awet product in a high-boiling-point liquid such as oil which causes all flavours and the juices to be retained by the crisp crust. This study was carried out to investigate the effect of frying on the physicochemical properties of refined, bleached, and deodorized (RBD) palm olein, canola oil and blends of palm olein, canola oil and/ or sesame oil during deep-fat frying (at 180°C) of potato chips for 3.5 h/d for five consecutive days in six formulations . The formulations were RBD palm olein (POo), canola oil (CO), RBD palm olein-sesame seed oil (POo:SO, 1:1), RBD palm oleincanola oil (POo:CO, 1:1), sesame seed oil-canola oil (SO:CO, 1:1) and RBD palm olein-sesame seed oil-canola oil (POo:SO:CO, 1:1:1). The frying oils were analyzed in terms of peroxide value (PV), �-anisidine value (AV), iodine value (IV), free fatty acid (FFA) content, polymer content, total polar compounds, viscosity, TOTOX, E1% 1 cm at 233 and 269 nm, color, fatty acid composition, and C18:2/C16:0 ratio. In general, the results showed that there were significant (p < 0.05) differences among the proposed fried oils in terms of PV, AV, IV, FFA content, polymer content, viscosity, TOTOX, E1% 1 cm at 233 and 269 nm and color. In addition, the physicochemical analysis also showed that there were significant (P<0.05)differences in PV, AV, IV, FFA content, polymer content, viscosity, TOTOX, E1% 1 cm at 233 and 269 nm and color in each formulation during five consecutive days of frying (day 0 to 5) with some exceptions for E1% 1 cm at 233 nm observed in frying medium POo and yellow color in frying medium POo:SO and SO:CO within five different days of frying. As shown in this study, POo was the most stable frying medium, while CO was found to be an unstable frying oil due to the undesirable physicochemical changes that occurred after the frying process. In term of total polar compounds, the oil blend POo:SO:CO was shown to be the most stable frying medium among the six treatments. However, the oil blend POo:SO showed the better oxidative stability in term of PV. The fatty acid analysis showed that there was a decrease in both linolenic acid (C18:3) and linoleic acid (C18:2) contents. The chemical analysis exhibited that there was a significant (p < 0.05) difference among the six frying oils in terms of IV during five consecutive days of frying (day 0 to 5). Oil CO had the least stability in term of deep-fat frying due to high level of unsaturated fatty acids; conversely, oil blend POo:CO had the highest stability due to the lowest reduction in the C18:2/C16:0 ratio and IV. Considering what have been mentioned all above, it was concluded that POo was the best frying media. Although sesame oil has high level of natural antioxidants (phenolic compounds e.g., sesamin, sesamol, and sesamolin), it is more costly than POo and CO. In this study, oils blending helped to make frying oils more stable against the heating process without using any kind of chemical reactions such as hydrogenation, partial hydrogenation, interesterification, etc. Therefore, blended oil is economically option for frying process.Potato chips fried in POo and POo:SO:CO were chosen to be applied in the process of the accelerated storage test. All oils were separately utilized to fry the potato, then the potatoes were sampled and kept in eight metalized foil bags at 50 °C in an oven. Every five day for a period of 40 days, one of these bags was removed and PV, p-AV, TOTOX, TPC, colour, E1% 1cm at 233 and 269 nm and FACs tests were conducted on the oil extracted from the fried potato. Potato samples which were fried in POo:SO:CO oil had the highest stability in term of the change in FACs, reduction in C18:2/C16:0 ratio and yellow colour. In most analyses, the extracted oils had significant changes (p < 0.05) during the storage period. On the whole, it can be concluded that the potato samples fried in POo show the best stability in accelerated storage condition

Effect of vegetable-based oil blends on physicochemical properties of oils during deep-fat frying.

Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (PV), Anisidine Value (AV), TOTOX Value (TV), Polymer Content (PC) and specific extinction) of oils during deep-fat frying of potato chips. Six frying oils, namely refined, bleached and deodorized (RBD) palm olein (A), canola oil (C), RBD palm olein/sesame oil (AB, 1:1 w/w), RBD palm olein/canola oil (AC, 1:1 w/w), sesame oil/canola oil (BC, 1:1 w/w) and RBD palm olein/sesame oil/canola oil (ABC, 1:1:1 w/w/w) were considered as the independent variables. The physicochemical properties of the frying oils were significantly (p<0.05) influenced by the type and concentration of the component oil(s). Among all six frying oils, canola oil (C) generally exhibited the least chemical stability during the frying process and RBD palm olein (A) the highest

Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical scavenging antioxidant activity, and oxidation stability

The present study aimed to investigate the effects of ultrasound-assisted extraction (UAE) condition on the yield, antioxidant activity and stability of the oil from papaya seed. The studied ultrasound variables were time, temperature, ultrasound power and solvent to sample ratio. The main goal was to optimise UAE condition providing the highest recovery of papaya seed oil with the most desirable antioxidant activity and stability. The interaction of ultrasound variables had the most and least significant effects on the antioxidant activity and stability, respectively. Ultrasound-assisted extraction provided a relatively high oil recovery (∼73%) from papaya seed. The strongest antioxidant activity was achieved by the extraction at the elevated temperature using low solvent to sample ratio. The optimum ultrasound extraction was set at the elevated temperature (62.5 °C) for 38.5 min at high ultrasound power (700 W) using medium solvent to sample ratio (∼7:1 v/w). The optimum point was practically validated

Antioxidant efficacy of soybean cake extracts in soy oil protection

The aim of this study was to evaluate the presence and possibility of extracting compounds with antioxidant properties of soybean cake to extend the storage stability of soybean oil. Results showed that the highest DPPH radical scavenging activity was observed for sample to solvent ratio 1:25 while extracting by 70% ethanol for 3 h). The most phenolic compounds equivalents (Gallic acid) was observed for sample to solvent ratio 1:25 while extracting by 70% methanol for 14 h. In addition, the soybean cake extract at concentrations of 50, 100, 150 and 200 ppm in soybean oil could significantly lower the peroxide, diene and p-anisidine values of soy oil during storage at 65 A degrees C

Synergetic Use of Principal Component Analysis Applied to Normed Physicochemical Measurements and GC x GC-MS to Reveal the Stabilization Effect of Selected Essential Oils on Heated Rapeseed Oil

Lipid oxidation leads to the formation of volatile compounds and very often to off-flavors. In the case of the heating of rapeseed oil, unpleasant odors, characterized as a fishy odor, are emitted. In this study, 2 different essential oils (coriander and nutmeg essential oils) were added to refined rapeseed oil as odor masking agents. The aim of this work was to determine a potential antioxidant effect of these essential oils on the thermal stability of rapeseed oil subject to heating cycles between room temperature and 180 degrees C. For this purpose, normed determinations of different parameters (peroxide value, anisidine value, and the content of total polar compounds, free fatty acids and tocopherols) were carried out to examine the differences between pure and degraded oil. No significant difference was observed between pure rapeseed oil and rapeseed oil with essential oils for each parameter separately. However, a stabilizing effect of the essential oils, with a higher effect for the nutmeg essential oil was highlighted by principal component analysis applied on physicochemical dataset. Moreover, the analysis of the volatile compounds performed by GCxGC showed a substantial loss of the volatile compounds of the essential oils from the first heating cycle. Practical Applications A solution to enhance the oxidative stability of rapeseed oil could be used to avoid the oxidation of linolenic acid, which leads to the formation of off-flavors characterized by a fishy odor