The frequency and pattern of dental caries in archaeological populations from Estonia

The caries rate is an important indicator of dental health but also provides a lot of information about dietary habits and the lifestyle of past populations. To understand dietary changes, it is important to observe both the primary location and the severity of caries lesions.In the present study the prevalence, location and severity of caries lesions were recorded on 5,838 teeth of six skeletal populations from Estonia, from the Migration Period (450–600 AD) to the Early Modern Times (18. c.).Scoring of the presence and location of caries was done visually with the aid of a dental probe in all the observable teeth.The majority of dental caries appeared at the cemento-enamel junction, or the appositional surfaces in all the groups. The frequency of caries as well as the severity of lesions increased gradually from the Migration Period to the Early Modern Period. No severe caries lesions (to the pulp) were registered in the Migration Period, and in the Early Modern Times 27% of caries lesions were penetrating to the pulp chamber.These differences in the frequency and the pattern of caries distribution show possible dietary and subsistence differences between groups. The distribution, as well as the overall prevalence of cavities, suggest that in later periods the diet was probably more cariogenic and less abrasive

Conventional ageing and sexing methods based on teeth and dry bone morphology in the person’s identification (victims of red terror in 1946)

Human skeletal remains exhumated from the post-war multiple grave in Southern Estonia were anthropologically analysed. Conventional ageing and sexing methods were used to esimate biological sex and age at death of buried people. The blind test was carried out by two independent researchers; the obtained results were compared with historic data concerning the chronological age at death and the sex of buried people

Formation and prevention of light-struck taste white wine

Light-struck taste is a defect occurring white wines bottled in clear glass and exposed to light. It is manifested by a loss of color and aroma as a result of the presence of sulfur-like smells [1]. Its appearance is due to the reduction of riboflavin (RF), a high photosensitive compound, and the oxidation of methionine (Met) to give methional which is unstable under light and decomposes to acrolein and methanethiol. Two molecules of the latter compound can yield to dimethyl disulfide [1]. Methanethiol is highly volatile, has a low perception threshold (0.3 to 3 \ub5g/L in wine) and confers rotten eggs-like or cabbage-like aromas. Dimethyl disulfide is less volatile, but the olfactory perception threshold is still low (30 \ub5g/L) and it has an aroma impression of cooked cabbage or onion. Concentrations of RF lower than 80-100 \ub5g/L can decrease the risk of light-struck taste appearance [2]. The wine treatment with charcoal can lead to a depletion of RF in white wine [3], but it can have a detrimental effect on sensory properties of white wine. In order to limit the appearance of the light-struck taste, certain antioxidants (sulfur dioxide and glutathione) and wood tannins (oak, chestnut and galla) were tested in model wine containing RF and Met and exposed to light. The concentrations of these two compounds were monitored as well as the content of volatiles. The RF was completely degraded under light independently to the presence of Met. On the contrary, this amino acid underwent to photodegradation only in presence of RF. The sulfur dioxide limited the appearance of the defect maybe due to the formation of a complex riboflavin-sulfur dioxide making the vitamin less susceptible to the photo-degradation. The molar ratio degraded RF:degraded Met ranged from 1:8 to 1:20, much higher than one previously indicated in literature [1]. As expected, the increasing concentrations of RF led to major levels of sulfur compounds. Similarly, higher amounts of Met strongly affected the formation of volatiles which content increased as Met increased. The wood tannins could exert a protective effect, the galla tannins in particular. In fact, the lowest levels of volatiles, namely methanethiol and dimethyl disulfide, were found when the gallotannins were added. Nevertheless, the volatiles were lower in presence of both chestnut and oak tannins in comparison to the model solution. The content of oxidized phenols could be the main actor against the formation of the light-struck taste since it was the highest into the galla tannins. The oxidized phenols could bind the sulfur compounds and, consequently, they could be reduced back to phenols. The protection of white wine against the appearance of the light-struck taste can be achieved by adding the wood tannins, gallotannins in particular, before bottling. As this defect can appear for higher levels not only of RF, but also of Met, low concentrations of these compounds can also play a protective effect allowing the maintenance of the wine quality during the shelf-life

Manufacturing of Food Packaging Based on Nanocellulose : Current Advances and Challenges

Nowadays, environmental pollution due to synthetic polymers represents one of the biggest worldwide challenges. As demonstrated in numerous scientific articles, plant-based nanocellulose (NC) is a biodegradable and nontoxic material whose mechanical, rheological, and gas barrier properties are competitive compared to those of oil-based plastics. However, the sensitivity of NC in humid ambient and lack of thermosealability have proven to be a major obstacle that hinders its breakthrough in various sectors including food packaging. In recent years, attempts have been made in order to provide a hydrophobic character to NC through chemical modifications. In addition, extensive works on nanocellulose applications in food packaging such as coating, layer-by-layer, casting, and electrospinning have been reported. Despite these enormous advances, it can easily be observed that packaging manufacturers have not yet shown a particular interest in terms of applicability and processability of the nanocellulose due to the lack of guidelines and guarantee on the success of their implementation. This review is useful for researchers and packaging manufacturers because it puts emphasis on recent works that have dealt with the nanocellulose applications and focuses on the best strategies to be adopted for swift and sustainable industrial manufacturing scale-up of high-performance bio-based/compostable packaging in replacement of the oil-based counterparts used today

Gender equality and investments in adolescents in the rural Philippines:

"...Many studies have looked at the way resources are distributed to men, women, and especially to small children, but one age group within the family has been largely ignored: the adolescents. Adolescence is a crucial period in that teenagers can make major contributions to their families' welfare through their labor and earnings, in and outside the household, but may sacrifice their own wishes and future well-being in the process if such contributions come at the expense of investments in their education. The research methodology in this report, combining regression analysis with ethnography, provides a lesson in how complementarities between methodological approaches can be exploited...The research finds that parents are not unduly influenced by short-term needs and are ready to make substantial sacrifices in terms of current consumption in order to invest in their children's future. The research also concludes that boys and girls in this rural area of the Philippines are generally treated equally, provid ing a contrast with other Asian settings where discrimination by gender is common." (Forward by Per Pinstrup- Andersen)Teenagers Philippines Social conditions., Rural families Philippines., Gender, Health and nutrition, Education Economic aspects Philippines., Household resource allocation, Health.,

Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions

tMost of the scientific studies and innovations in food packaging have focused on the inhi-bition or prevention of microbial growth as well as avoiding further microbial deteriorationof food products. Among current food packaging techniques, active packaging, particular-ity antimicrobial active packaging, has attracted much attention due to the diversity in thematerials used, the methods of application, and the variety of food products that can be pro-tected. Direct and indirect techniques can be utilized to introduce antimicrobial compoundsinto food packaging materials. The increasing importance of the application of antimicrobialpackaging has inspired a better understanding of these materials and the factors influenc-ing the effectiveness of antimicrobial systems. This article is a review on the materials usedfor delivering antimicrobial substances with a focus on their main mechanisms of actionand release when used for food contact applications. In this regard, the effects of antimi-crobial agents on packaging properties will be discussed. Many challenges, including thecontrolled release of antimicrobial agents and the development of active packaging mate-rials (mainly bio-based materials) with adequate barrier properties, transparency, tensilestrength and other characteristics to meet the requirements of food protection and foodsafety, still remain to be solved in these new approaches to antimicrobial active packaging

Elaboración del aceite en la provincia de Jaén

En número dedicado a: La provincia de Jaé

The content of chemical elements in archaeological human bones as a source of nutrition research

The aim of the present research was to determine chemical elements using the inductive plasma mass spectrometer (ICP-MS) in Estonian archaeological human bones to establish the possible content of the menu in different communities. Among the studied material clear differentiation can be made between the Pärnu cemetery of St John’s church (the cemetery of the Pärnu garrison) from the 16–18th cc. and the Tääksi village cemetery from the 14–18th century. The material from the 12–13th cc. Pada cemetery remains between the two above-mentioned cemeteries concerning the content of the observed elements. The initial data show only the differences of the general trends of the content of chemical elements between the inland and the coastal areas, the village and the town, the higher and the lower social status communities. The contents of chemical elements in the Estonian archaeological bones were similar to the respective contents in Latvia

Physical anthropology and bioarchaeology at the Institute of History in the last 20 years

Human populations and their history have been studied at the Institute of History since 1952 when the young researcher Karin Mark started her career here. Later, Karin Mark became a leading researcher in palaeoanthro pology and somatology of Finno-Ugric peoples, and her working group grew. At the end of the 1980s, Leiu Heapost took over the position as group leader in anthropological research. In 1988 Raili Allmäe and in 2004 Jana Limbo-Simovart joined the group. Since 1998, Estonian research has been project-based; in the present paper we give a brief overview of our anthropological research at the Institute of History (and its descendants) in the last twenty years

Application of UV-C light for preventing the light-struck taste in white wine

The light-struck taste is a fault occurring in white wine bottled in clear bottles and exposed to light. The defect is due to the formation of methanethiol and dimethyl sulphide responsible for like-cabbage aroma arising from the reaction between riboflavin (RF), a highly light-sensitive compound, and methionine (Met). The light-struck taste is limited for RF concentration lower than 50 \ub5g/L achieved through the choice of a Saccharomyces strain low RF-producer and the RF removal with charcoal and bentonite as fining agents [1]. Moreover, the protective effect of wood tannins has been recently showed, especially galla tannins [2]. Due to the RF sensibility to light, the UV-C light treatment was assayed. A synthetic wine solution spiked with RF (200 \ub5g/L) and Met (3 mg/L) was irradiated with UV-C light up to 2000 J/L and RF decay was monitored. A linear decrease as UV-C light intensity increase was observed. RF was lower than 50 \ub5g/L and 20 \ub5g/L for 1500 J/L and 2000 J/L treatments, respectively. The addition of tannins (40 mg/L) led to a limited RF decrease (73%) maybe due to their shading properties [3]. Even though the UV-C light treatment is not admitted by the International Organization of Vine and Wine, its application could represent a tool for avoid the risk of light-struck taste development in bottled wine. The light exposure when the redox potential is high and the combined use of tannins could limit the appearance of this fault after the wine bottling preserving the wine quality during the shelf-life