• Journal for History of Mathematics
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• v.32 no.4
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• pp.159-173
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• 2019

In this paper, we examine the brief history of the ring of four almonds regarding Mesopotamian mathematics, and present reasons why the Omar Khayyam's triangle, a special right triangle in a ring of four almonds, was essential for artisans due to its unique pattern. We presume that the ring of four almonds originated from a point symmetry figure given two concentric squares used in the proto-Sumerian Jemdet Nasr period (approximately 3000 B.C.) and a square halfway between two given concentric squares used during the time of the Old Akkadian period (2340-2200 B.C.) and the Old Babylonian age (2000-1600 B.C.). Artisans tried to create a new intricate pattern as almonds and 6-pointed stars by subdividing right triangles in the pattern of the popular altered Old Akkadian square band at the time. Therefore, artisans needed the Omar Khayyam's triangle, whose hypotenuse equals the sum of the short side and the perpendicular to the hypotenuse. We presume that artisans asked mathematicians how to construct the Omar Khayyam's triangle at a meeting between artisans and mathematicians in Isfahan. The construction of Omar Khayyam's triangle requires solving an irreducible cubic polynomial. Omar Khayyam was the first to classify equations of integer polynomials of degree up to three and then proceeded to solve all types of cubic equations by means of intersections of conic sections. Omar Khayyam's triangle gave practical meaning to the type of cubic equation $x^3+bx=cx^2+a$. The work of Omar Khayyam was completed by Descartes in the 17th century.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.832-838
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• 2007

The purpose of this study was to investigate the physicochemical and sensory properties of different almond gruels according to the concentration and pretreatment of the almonds. For the physicochemical parameters, pH, sweetness and viscosity decreased with an increasing almond content, while spreadability, lightness, redness, and yellowness increased. In addition, pH, sweetness, spreadability and viscosity decreased by using baked almonds. Also the L(lightness) and a(redness) color values increased by using baked almonds, whereas the b-value (yellowness) decreased. In the sensory evaluation flavor and nutty taste were significantly different(p<.001) among the samples. The overall preference scores also showed significant differences(p<.001) between the different concentrations of almond. The almond gruels containing 40%, 60%, and 80% almond showed higher preferences than the 0 and 20% concentrations.

• Nutrition Research and Practice
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• v.11 no.6
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• pp.479-486
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• 2017

BACKGROUND/OBJECTIVES: Timing of almond intake during a day may result differently in the perspectives of body composition and changes of lipid profile. The current study was conducted to compare the effects of daily almond intake as a preload versus as a snack on body composition, blood lipid profile, and oxidative and inflammation indicators among young Korean adults aged 20-39 years old. SUBJECTS/METHODS: Participants were randomly assigned to one of three groups: a pre-meal almond group (PM), a snack almond group (SN) in which participants were instructed to consume 56 g of almonds either as a preload before meals or as a snack between meals, respectively, and a control group (CL) in which participants were provided high-carbohydrate iso-caloric control food. Measurements were performed at baseline, weeks 8 and 16. RESULTS: A total of 169 (M 77 / F 92) out of the 227 participants completed the study between June 2014 and June 2015 (n = 58 for PM; 55 for SN; and 56 for CL). A significant decrease in body fat mass was observed in the PM group at both weeks 8 and 16 compared with the CL. There were significant intervention effects on changes of body fat mass (P = 0.025), body fat percentages (P = 0.019), and visceral fat levels (P < 0.001). Consuming almonds as a daily snack reduced the levels of total cholesterol (P = 0.043) and low-density lipoprotein (LDL) cholesterol (P = 0.011) without changing high-density lipoprotein (HDL) cholesterol compared with the CL. CONCLUSION: Almond consumption as a preload modified body fat percentages, whereas snacking on almonds between meals improved blood lipid profiles. This trial was registered at ClinicalTrials.gov as NCT03014531.

• Journal of Radiation Industry
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• v.6 no.4
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• pp.305-310
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• 2012

This study examined radiation detection properties of imported perilla seeds, almonds, and soybeans. Food samples were irradiated at doses of 0.5, 1, 2, and 4 kGy and analyzed by photo-stimulated luminescence (PSL), thermoluminescence (TL), and electron spin resonance (ESR). The results of PSL showed that photon counts of irradiated perilla seeds and soybeans were $32,959counts{\cdot}60sec^{-1}$ and $7,234counts{\cdot}60sec^{-1}$, respectively, at an irradiation dose of 0.5 kGy, and the photon count of irradiated almonds was $5,581counts{\cdot}60sec^{-1}$ at an irradiation dose of 1 kGy. The results of TL showed that this technique is useful for detecting irradiated samples; the TL ratios ($TL_1/TL_2$) measured for the food samples at an irradiation dose of 0.5 kGy were 0.2301 for perilla seeds, 0.4595 for almonds, and 0.4827 for soy beans. Lastly, results of ESR spectroscopy for only soybeans revealed specific signals derived from free radicals captured in the cellulose. In conclusion, PSL, TL, and ESR methods can be used for the detection of gamma-irradiated soybean samples, whereas gamma-irradiated perilla seeds and almonds can be confirmed by a serial detection with a TL method after PSL.

• Journal of Oral Medicine and Pain
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• v.18 no.1
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• pp.55-62
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• 1993

The author has synchronously recorded the average electromyographic activities of the sternocleidomastoid muscles, the anterior temporal muacles and the masseter muscles. The marious levels of occlusal force were checked during clenching the resin plates which are made to fit each of the maxillary and the mandibular teeth. These activities were recorded in order to study the EMG activity pattern of the sternocleidomastoid muscle during the masticatory function of the jaw in 11 healthy subjects. The obtined results were as follows : 1. The electromyographic activities of the sternocleidomastoid muscles, the anterior temporal muscles and the masseter muscles were increased as the occlusal force increased, and the sternocleidomastoid muscles have a lineal correlationship with the occlusal force. 2. The sternocleidomastoid muscles and the masseter muscles showed higher EMG activity during clenching at the ventroflexed head position rather than at the extended head position. (p<0.05) However the EMG activities of the anterior temporal muscles showed no difference between the ventroflexed position and the extended position of the head. 3. The electromyographic activities of the sternocleidomastoid muscles, the anterior temporal muscles and the masseter muscles during clenching are similar at the habitual position and at the retruded condylar position. 4. The electromyographic activities of the sternocleidomastoid muscles, the anterior temporal muscles and the masseter muscles on the working side during mastication of gum and almonds are significantly higher than on the balancing side except the masseter muscles during mastication of almonds. (p<0.05, P<0.01) 5. The asymmetry of gum are lower than that during mastication of almonds. (p<0.05) The asymmetry indices of the sternocleidomastoid muscles are higher than those of the anterior temporal muscles and masseter muscles.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.111-115
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• 2009

In this study we analysed for peanuts in processed foods using an enzyme-linked fluorescent immunoassay (ELFA), and compared the results with labeled ingredients. Crude peanut protein (CPP) was immunized into rabbits to produce specific antibodies(Ab). A sandwich ELFA was established using anti-CPP Ab and Ab-horseradish peroxidase (HRP) conjugate. The cross-reactivities of the Ab toward CPP, peanuts, almonds, soybeans, and walnuts were 100, 9.8, $1.1{\times}10^{-2},\;4.4{\times}10^{-3}$, and 0%, respectively. The samples included 19 items consisting of biscuits, snacks, chocolates, and so on. The results from the sandwich ELFA showed that peanuts were contained in 7 of the processed food items, among which, 5 items were labeled as having peanuts present but 2 items were not. One of the 2 items that was peanut-detected but unlabeled was a biscuit labeled to contain almonds and assayed to contain $2.1{\times}10^{-3}%$ peanuts, which might have been due to the weak cross-reactivity of the Ab toward almonds. The other item was a snack labeled to contain soybeans and assayed to contain 0.098% peanuts, which might have been due to peanut cross-contamination during processing, since the crossreactivity of the Ab toward soybeans was very weak. These results suggest that ELFA is a good tool to detect peanuts in processed foods, and allergens in certain processed foods should be labeled correctly.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.231-236
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• 2007

The isoflavone distributions of soy samples treated with soaking, oven-drying, and almond additions were determined by high performance liquid chromatography (HPLC). Oven-drying was performed to increase the amount of ${\beta}-glucoside$ isoflavones, and almonds were added to convert the ${\beta}-glucosides$ into their corresponding aglycones. Oven-drying at $100^{\circ}C$ for 4 hr significantly increased ${\beta}-glucoside$ levels and decreased $malonyl-{\beta}-glucosides$, while almond additions of 2.5% and 5.0% (w/w) significantly increased aglycone contents (p<0.05) for samples with 12 hr of drying. The rate of increase for genistein from genistin was faster than that of daidzein from daidzin with almond additions. The ${\beta}-glucosidase$ activity in the 5.0% added almond soybean samples was significantly higher than in the samples without added almond (p<0.05). The aglycone content increased from 1.62% in the raw soybeans to 61.55% in the 2.5% added almond soybean samples for 12 hr of incubation. The information from this study could be used to increase the isoflavone aglycone contents of soybeans by using natural products such as almonds, without organic solvent additions or microorganism fermentation.

• Toxicological Research
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• v.23 no.1
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• pp.47-53
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• 2007

Amygdalin is a cyanogenic glycoside which is commonly found in almonds, bamboo shoots, and apri-cot kernels, and peach kernels. Amygdalin was first hydrolysed into prunasin, then degraded into cyanohydrin by sequential two-stage mechanism. The objective of this study was to examine the amygdalin decomposition and cyanide formation at various in vitro conditions, including acid, enzyme and anaerobic microbes (AM) in human feces (HF). In acid hydrolysis mimicking gastric environment, amygdalin was degraded to cyanide up to 0.2% in specific pH. In contrast, enzyme assay showed higher cyanide generation either by ${\beta}$-glucosidase, or by incubation with microbe. In conclusion, we are convinced of cyanide generation are occurred mainly by microbiological activities of the gut flora up to 41.53%. After ingestion with some staff, the degree and site of degradation in an organism is a key parst of regulatory decision making of that staff.

• Current Research on Agriculture and Life Sciences
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• v.31 no.2
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• pp.108-112
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• 2013

Nuts are one of the most common sources of allergies in individuals of all ages. In order for a particular protein to render an allergic reaction, it must resist proteolytic digestion by intestinal enzymes. In this study, three well-known allergenic nuts, almonds, cashew nuts, and peanuts, were used as samples, and enzyme digestion with Bacillus protease and porcine pepsin was tested. A proteomic approach using two-dimensional gel electrophoresis and an MS/MS analysis was applied to visualize and identify the proteins that were resistant to enzyme digestion. Among the 150 protein spots tested, 42 proteins were assigned functions. Due to the lack of genomic databases, 41% of the identified proteins were grouped as hypothetical. However, 12% of them were well-known allergens, including AraH. The remainder were grouped as storage, enzymes, and binding proteins.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.20-24
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• 2013

Food irradiation has recently become one of the most successful techniques to preserve food with increased shelf life. This study aims to analyze hydrocarbons in almonds (Prunus amygosalus L.) and peanuts (Arachis hypogaea) induced by electron beam irradiation. The samples were irradiated at 0, 1, 3, 5 and 10 kGy by e-beam and using florisil column chromatography fat, and content was extracted. The induced hydrocarbons were identified using gas chromatography-mass spectrometry (GC/MS). The major hydrocarbons in both irradiated samples were 1,7-hexadecadiene ($C_{16:2}$) and 8-heptadecene ($C_{17:1}$) from oleic acid, 1,7,10-hexadecatriene ($C_{16:3}$) and 6,9-heptadecadiene ($C_{17:2}$) from linoleic acid and 1-tetradecene ($C_{14:1}$) and pentadecane ($C_{15:0}$) from palmitic acid. Concentrations of the hydrocarbons produced by e-beam were found to be depended upon the composition of fatty acid in both almonds and peanuts. The $C_{n-2}$ compound was found to be higher than $C_{n-1}$ compound in oleic acid and palmitic acid, while in case of linoleic acid, $C_{n-1}$compound was higher than $C_{n-2}$ compound. The radiation induced hydrocarbons were detected only in irradiated samples, with 1 kGy or above, and not in the non-irradiated ones. The production of 1,7-hexadecadiene ($C_{16:2}$), 8-heptadecene ($C_{17:1}$), 1,7,10-hexadecatriene ($C_{16:3}$) and 6,9-heptadecadiene ($C_{17:2}$), in high concentration gave enough information to suggest that these may be the possible marker compounds of electron beam irradiation in almonds and peanuts.