Culture of production

Women in agriculture Adaptation or challenge to established masculine cultures of production 2003-2006, Research Council of Norway. 

There are structural explanations for this approach to risk, centring on the broader employment market and also upon organizational explanations, most notably the culture of production which is crystallized in the so-called railway... 

The tensions between the culture of production and the safety culture are undeniable and some companies are undoubtedly powerful and exploitative. It is for such reasons that companies breed suspicion in themselves with respect to the extent of their power locally, nationally, and globally and in relation to less powerful groups who may be harmed by corporate activities, for example, consumers and employers (see Ch. 1). It also leads some commentators to speculate that companies use their power and influence to escape regulation, most especially criminal sanctions. But even when they are prosecuted, taken to court, and sanctioned, the fact is that regulatory offenders are not necessarily regarded as criminal (Hutter, 1997 Tappan, 1947). There are a variety of potential explanations for this, some relating to the class position of offenders, some to the difficulties in assigning responsibility within corporations, and some to the fact that the technicalities of the breaches make it difficult to appreciate the potential effects of non-compliance (Baucus and Dworkin, 1991). 

Itose R, Sakai K (1997) Improved culture conditions for the suspension cell cultures of production of P-thujaplicin by Cupressus lusitanica. Plant Biotechnol 14(3) 163-167... 

NASA s institutional environment and the culture of production. Historic political and budgetary decisions made in NASA s external environment had system effects, changing the organization culture. NASA s original pure technical culture was converted into a culture of production that merged bureaucratic, technical, and... 

Third, to deal with NASA s institutional environment and the culture of production, the CAIB distributed accountability at higher levels ... 

Today, there is increasing demand for health foods and, frequently, acidophilus milk is promoted as such a food. Although much research is still needed, L. acidophilus is believed to be a normal bacterial component of the gut microflora that helps to maintain the balance of microorganisms in the intestinal tract. Cultures of products containing L. acidophilus are sometimes used to regenerate intestinal flora after antibiotic treatment or other conditions that upset the microfloral balance in the gut. 

The amount of land required varies as well, not only as a function of the amount of production that is anticipated, but also on the type of culture system that is used. It may take several hectares of static culture ponds to produce the same biomass of animals as one modest size raceway through which large volumes of water are constantly flowed. Constmction costs vary from one location to another. Local labor and fuel costs must be factored into the equation. The experience of contractors in building aquaculture facihties is another factor to be considered. 

Animal aquaculture is concentrated on finfish, moUuscs, and cmstaceans. Sponges, echinoderms, tunicates, turtles, frogs, and alligators are being cultured, but production is insignificant in comparison with the three principal groups. Common and scientific names of many of the species of the finfish, moUuscs, and cmstaceans currently under culture are presented in Table 2. Included are examples of bait, recreational, and food animals. 

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

Strain development programs can mn into millions of doUars. This combined with the status of the strain in the overall process makes the strains extremely valuable and manufacturers rarely deposit useful cultures in one of the commercial coUections (14). Nevertheless, commercial coUections exist and are a very valuable, often used source of microorganisms that have shown some promise of producing smaU or minute quantities of products having real or possible commercial appHcations. These strains are often useful in augmenting in-house activities or as starters for a development program. 

Cells of microorganisms have constituted a portion of human food siace ancient times. Yeast-leavened baked products contain the residual nutrients from the yeast cells destroyed duriag bakiag (see Bakery processes and leavening agents). Cultured dairy products, such as yogurt, buttermilk, and sour cream, contain up to lO cells of lactic acid bacteria per gram (19) (see Milk and milkproducts). Other examples of fermented foods consumed siace early times iaclude fermented meats, fish, and soybean products. 

In addition to its presence in fmits, S(—)-malic acid has been found in cultures of a variety of microorganisms including the aspergiUi, yeasts, species of Sekrotinia, and Penicillium brevicompactum. Yields of levorotatory malic acid as high as 74% of theoretical have been reported. Iron, manganese, chromium, or aluminum ions reportedly enhance malic acid production. S(—)-Mahc acid is involved in two respiratory metaboHc cycles the Krebs tricarboxylic acid... 

Yogurt is manufactured by procedures similar to buttermilk. Milk with a fat content of 1—5% and soHds-not-fat (SNF) content of 11—14% is heated to ca 82°C and held for 30 minutes. After homogenization the milk is cooled to 43—46°C and inoculated with 2% culture. The product is incubated at 43°C for three hours in a vat or in the final container. The yogurt is cooled and held at <4.4° C. The cooled product should have a titratable acidity of not less than 0.9% and a pH of 4.3—4.4. The titratable acidity is expressed in terms of percentage of lactic acid [598-82-3] which is deterrnined by the amount of 0.1 AiNaOH/100 mL required to neutralize the substance. Thus 10 mL of 0.1 AiNaOH represents 0.10% acidity. Yogurts with less than 2% fat are popular. Fmit-flavored yogurts are also common in which 30—50 g of fmit are placed in the carton before or with the yogurt. 

To obtain reproducible antibiotic production by fermentation, it is necessary to obtain a pure culture of the producing organism. Pure cultures are isolated from mixed soil sample populations by various streaking and isolation techniques on nutrient media. Once a pure culture has been found that produces a new antibiotic typically on a mg/L scale, improvement in antibiotic yield is accompHshed by modification of the fermentation medium or strain selection and mutation of the producing organism. Production of g/L quantities may take years to accomplish. 

K. Kawaguchi, M. Hkotani, and T. Eumya, in Y. P. S. Bajaj, ed.. Biotechnology in Agriculture andForestry, Vol. 21, Medicinal and Aromatic Plants IV, Springer-Vedag, Berlin, 1993, for review of in vitro culture and production of cardenohdes. 

Standardization and Testing. Potency is determiaed by quantitating the Hepatitis B antigen by an antibody-biading assay combiaed with a determination of the amount of proteia. Safety testing typical for cell culture-derived products is also performed, and iacludes assuting the absence of Hve vims. 

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