For each entry, ACH Food Companies Inc., on behalf of its Fleischmann’s Yeast brand, will donate $10 to Susan G. Komen for the Cure for all of the contests nationwide.
The Bake for the Cure competition offers two ways to win, welcoming entries in both traditional and batter bread styles.
Make any flavor or shape of baked good using any type of Fleischmann’s Yeast; themes and decorative presentations are encouraged.
For “Best Bread,” ACH offers $375 in local cash prizes and $3,000 in national prizes.
The main category awards $150 for first place, $75 for second and $50 for third. In the second category, $100 is awarded for the “Best Batter Bread,” where the contestant simply mixes, rises and bakes the entry.
Qualifying bread recipes in the second category use just one rise time and zero effort spent kneading the dough.
All entries will be judged on flavor (40%), presentation (40%), and texture (20%). Each person can enter once per category, per fair. Contestants of all ages are welcome.
From the 1st place winners of both categories at 52 fairs across the U.S., ACH Test Kitchens will pick one grand prize winning recipe from each of three regions: Northern, Central and Southern. These
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Microbes: The unseen entities in human economy, environment, food and industry (2)
Thursday, February 26, 2009
Being continuation of the text of inaugural lecture series 101 of the University of Benin delivered by Prof. E. A. Nwanze, professor of microbiology, on Thursday, December 11, 2008.
Microbial problems encountered in drilling for oil
SULPHATE-REDUCING
organisms such as Desulfovibrio often occur under anaerobic conditions
in boreholes and pipelines where water and minerals are present for its
growth. In this type of environment, hydrogen sulphide is produced
which with water and the cathodic effect of the iron pipes and minerals
result in sulphate acid (H2SO4) production, which causes corrosion of
pipes such as drilling pipes. Corrosion may be very rapid and may lead
to 30-40 per cent dissolution of steel within a period of 4 years. This
type of damage
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Scientists land the dough to study baker's yeast
17 Feb 2009
University of Manchester scientists have been awarded £3 million to analyse the entire protein content of 'baker's yeast' and further understanding of how living cells function.
Many proteins, that have counterparts in the human body such as cell cycle proteins and signalling proteins, were first discovered through the study of Saccharomyces cerevisiae - a species of budding yeast, thought to have been originally isolated on the skins of grapes. Commonly used in baking and brewing it shares the complex cell structure of both plants and animals and has become a model organism for scientists studying areas such as metabolism, neurodegenerative disease and ageing.
Scientists have worked for many years to catalogue the proteins present in the yeast cell, but have yet to establish precisely how many copies of each protein are present and how they interact with each other. If researchers can quantify cellular proteins they will be able to understand more fully how cells operate and why in some cases they fail to perform their 'normal' function in the body.
Proteins in the body participate in every process of a
cell from the contraction of muscles to immune response. With this
funding from the BBSRC, scientists at the Universities of Manchester
and Liverpool are using the yeast cell to understand how proteins
perform these complex functions by
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Scientists study full protein content of 'baker's yeast'
A scientist at the University of Liverpool will lead a £4 million study to analyse the entire protein content of 'baker's yeast' to further understanding of how living cells function.
Many proteins that have counterparts in the human body, such as cell cycle proteins and signalling proteins, were first discovered through the study of Saccharomyces cerevisiae – a species of budding yeast, thought to have been originally isolated on the skins of grapes. Commonly used in baking and brewing it shares the complex cell structure of both plants and animals and has become a model organism for scientists studying areas such as metabolism, neurodegenerative disease and ageing.
Scientists have worked for many years to catalogue the proteins present in the yeast cell, but have yet to establish precisely how many copies of each protein are present and how they interact with each other. If researchers can quantify cellular proteins they will be able to understand more fully how cells operate and why in some cases they fail to perform their 'normal' function in the body.
Proteins in the body participate in every process of
a cell – from the contraction of muscles to immune response – and
scientists at the Universities of Liverpool and Manchester are using
the yeast cell to understand how proteins perform these complex
functions by using new
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