Do we see apples as edible?

Do we (sometimes) perceive apples as edible? One could argue that it is just a manner of speaking to say so: we do not really see an object as edible, we see it as having certain shape, size and color and we only infer on the basis of these properties that it is. I argue that we do indeed see objects as edible, and do not just believe that they are. My argument proceeds in two steps. First, I point out that Susanna Siegel's influential argument in favor of the claim that we represent sortal properties perceptually does not work. Second, I argue that we can fix this argument if we replace the sortal property in question with the property of being edible, climbable or Q-able in genera

The development of a process for the production of restructured fish from recovered fish mince : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University

Recovery of edible flesh by meat/bone separators The production of fish paste products such as Kamaboko (fish paste) and chukawa (fish sausage) is an ancient tradition in Japan, and it is only recently that the industry has developed into a mass production enterprise (Tanikawa 1963). To produce the quantity of boneless, ground fish required for this industry, the Japanese have developed a range of machines by which the material can be processed, and an appropriate technology to ensure quality standards are met. These developments have proved to be very successful, and the principles developed by the Japanese are now being adopted by a number of industries throughout the world. The success of the meat/bone separation machines is largely due to their versatility, and the high yields of edible fish flesh that can be recovered. Using this process most species of fish will yield 55% of edible material (King and Carver 1970), although flat fish may yield as little as 25% (Tanikawa 1963) and species such as Blue Marlin may yield up to 70% edible fish (King and Carver 1970)

Self-administration of edible Δ9-tetrahydrocannabinol and associated behavioral effects in mice

Background With increasing access to legal cannabis across the globe, it is imperative to more closely study its behavioral and physiological effects. Furthermore, with the proliferation of cannabis use, modes of consumption are changing, with edible formulations becoming increasingly popular. Nevertheless, there are relatively few animal models of self-administration of the primary psychoactive component of cannabis, Δ9-tetrahydrocannabinol (THC), and almost all incorporate routes of administration other than those used by humans. The aim of the current study was to develop a model of edible THC self-administration and assess its impact on CB1 receptor-mediated behaviors in female and male mice. Methods Mice were given limited access to a palatable dough which occasionally contained THC in doses ranging from 1 to 10 mg/kg. Following dough consumption, mice were assessed for home cage locomotor activity, body temperature, or analgesia. Locomotor activity was also assessed in conjunction with the CB1 receptor antagonist SR141716A. Results Dough was well-consumed, but consumption decreased at the highest THC concentrations. Edible THC produced dose-dependent decreases in locomotor activity and body temperature in both sexes, and these effects were more pronounced in male mice. Hypolocomotion induced by edible THC was attenuated by SR141716A, indicating mediation by CB1 receptor activation. Conclusions In contrast to other cannabinoid self-administration models, edible THC is relatively low in stress and uses a route of administration analogous to one used by humans. Potential applications include chronic THC self-administration, determining THC reward/reinforcement, and investigating consequences of oral THC use

The use of composted woodchip as a substrate for growing varieties of edible mushrooms

The world market for edible mycorrhizal mushrooms has experienced considerable growth over the past two decades with annual production estimated to exceed 14 billion USD. The market continues to grow due to interest in the nutritional and health benefits of edible mushrooms. The size of the market for speciality mushrooms has also increased and the overall market trend has been towards fresh rather than canned product. There are a number of different cultural methods in commercial use, with a wide variety of species produced on different substrates. The aim of this project was to evaluate woodchip compost as a substrate to produce edible mushrooms. Woodchip compost appears to have potential as a growing medium but more development is necessary to make this a commercial proposition. This report sets out these findings in more detail

Use of response surface methodology (RSM) to optimize pea starch-chitosan novel edible film formulation

The aim of this study was to develop an optimal formulation for preparation of an edible film from chitosan, pea starch and glycerol using response surface methodology (RSM). Three independent variables were assigned comprising chitosan (1-2%), pea starch (0.5-1.5%) and glycerol (0.5-1%) to design an empirical model best fit in physical, mechanical and barrier attributes. Impacts of independent variables on thickness, moisture content (MC), solubility, tensile strength (TS), elastic modulus (EM), elongation at break (EB) and water vapor permeability (WVP) of films were evaluated. All the parameters were found to have significant effects (p<0.05) on physical and mechanical properties of film. The optimal formulation for preparation of edible film from chitosan, pea starch and glycerol was 1% chitosan, 1.5% pea starch and 0.5% glycerol. An edible film with good physical and mechanical properties can be prepared with this formulation and thus this formulation can be further applied for testing on coating for fruit and vegetables

Evaluation of some properties of starch and starch edible films from sub-utilized roots and tubers from the Venezuelan Amazons

Biopolymers extracted from agricultural starchy commodities can be raw materials for edible, biologically degradable plastics. They have promising uses, having been proposed for replacing synthetic films. There are several starchy sources not yet quite exploited such as tropical roots and tubers that could be excellent starch sources to produce edible films with distinctive functional properties. The objective of this study was to formulate edible films ITom six tropical root and tubers starches. Starches were extracted and purified to 97-99% purity ITom Ipomoea batatas, andArracacia xanthorriza roots, Colocasia esculenla and Xanthosoma sagi/lifolium corms and Dioscorea Irifida tubers (white and purple) cultivated in the Venezuelan Amazons. The non-conventional stilrches were characterized for purity, amylose content and gelatinization profile by OSC, starch granular morphometry, and rheological properties. Film forming suspensions were formulated to produce the edible films using starch (2.5 ahd 5.00 g /100 g of solution) and glycerol (1.50 and 2.5 g/100 g of solution). Starch suspensions were gelatinized by heat, degassed, poured in plates and dried. In the films, the following studies were performed: Mechanical properties, thickness, and water vapor, oxygen and COl permeability. Films were very good barriers to gases, had high water permeability and the botanical origin may affect the properties of the films. Nonconventional sources can be used for film preparation with barrier and mechanical characteristics that can be tailored for specific uses in the food industry. Next studies to conduct on films are Scanning Electron MicroscQPY, X-ray diffraction, and other supramolecular tests. (Résumé d'auteur

Soft Pneumatic Gelatin Actuator for Edible Robotics

We present a fully edible pneumatic actuator based on gelatin-glycerol composite. The actuator is monolithic, fabricated via a molding process, and measures 90 mm in length, 20 mm in width, and 17 mm in thickness. Thanks to the composite mechanical characteristics similar to those of silicone elastomers, the actuator exhibits a bending angle of 170.3 {\deg} and a blocked force of 0.34 N at the applied pressure of 25 kPa. These values are comparable to elastomer based pneumatic actuators. As a validation example, two actuators are integrated to form a gripper capable of handling various objects, highlighting the high performance and applicability of the edible actuator. These edible actuators, combined with other recent edible materials and electronics, could lay the foundation for a new type of edible robots.Comment: Submitted to IEEE/RSJ International Conference on Intelligent Robots and Systems 201

Leeds Edible Schools Sustainability Network

There is a growing interest in both urban agriculture and the issue of sustainability, as framed in terms of climate change, landscape, economic uncertainty and resource shortages, while issues around child health and wellbeing are increasingly causing concern. Education, especially in terms of sustainability teaching and the production of food by schools on school premises is key. The Leeds Edible Schools Sustainability Network is, at this date, an un-constituted, informal group of organisations and academics, all based or active within the Leeds district, who share core values around the wellbeing and sustainability agenda and who are all, in various ways, involved in supporting educational establishments and related organisations in the growing (often on school premises) and consumption of local food, the promotion of resilient and healthy practices, including outdoor work and teaching about healthy school food, and the development of effective education around the topic of sustainability