Primary productivity human appropriation

The human economy uses, directly or indirectly, 40% of the net primary product of terrestrial photosynthesis. This means that, with one more doubling of human population (expected in 40 5 years), humans will be appropriating 80% of net terrestrial primary productivity - leaving little room for other than domesticated species. 

Haberl, H., Erb, K.-H., and Krausmann, F. (2008) Global human appropriation of net primary production (HANPP). http // www.eoearth.org/artide/GlobaLJiuman appropriation o jieLprimaiy production %28HANPP%29 (accessed... 

Several studies on FWAs have concluded that diarninostilbenedisulfonic acid/cyanuric chloride (DAS/CC) and distyrylbiphenyl (DSBP) type whiteners are of a low order of toxicity. Thek safety has been extensively reviewed by governmental agencies there is no evidence of human health ha2ards. FWA producers and users consider these products to be both safe and beneficial to the ultimate consumer. This view is supported by appropriate trade associations. A comprehensive review of available safety and environmental data has been pubflshed (82). In addition, principal suppHers are conducting life cycle analyses on the primary whiteners in use (ca 1993). 

During lipid oxidation, the primary oxidation products that are formed by the autoxidation of unsaturated lipids are hydroperoxides, which have little or no direct impact on the sensory properties of foods. However, hydroperoxides are degraded to produce additional radicals which further accelerates the oxidation process and produce secondary oxidation products such as aldehydes, ketones, acids and alcohols, of which some are volatiles with very low sensory thresholds and have potentially significant impact on the sensory properties namely odor and flavor [2, 3]. Sensory analysis of food samples are performed by a panel of semi to highly trained personnel under specific quarantined conditions. Any chemical method used to determine lipid oxidation in food must be closely correlated with a sensory panel because the human nose is the most appropriate detector to monitor the odorants resulting from oxidative and non-oxidative degradation processes. The results obtained from sensory analyses provide the closest approximation to the consumers approach. Sensory analyses of smell and taste has been developed in many studies of edible fats and oils and for fatty food quality estimation [1, 4, 5]. 

The majority of the cell-based assays use established cell lines. The cell line of choice would naturally express receptors of interest that respond to the therapeutic protein product, and can be obtained from commercial sources, American Type Culture Collection (ATCC), for example. Alternatively, if an appropriate commercially sourced cell line cannot be found, one can be engineered to respond to a therapeutic protein (see b.Reporter Gene Assay). Most frequently the cells are stably transfected with a vector containing the desired receptor gene or responsive element of a gene of interest. In rare instances when the cell lines are not available, primary cells separated from blood or tissues (human or animal) can be used to develop bioassays. Primary cells are the last resort because of donor-to-donor variability, accessibility of material, and limited practicality of such assays. 

---