328,283 research outputs found
Lemon Factory Extension
No full textMartin works for Urban Future Organization (UFO), an internationally networked architectural practice involved in advanced digital design and fabrication. This new administrative wing is being added to an existing factory outside Messina in Sicily, sitting adjacent to a production building which is actually Italy’s largest producer of lemon juice and lemon extracts / essences. The brief was for a sequence of flexible spaces to house the reception area, staff offices, meeting spaces and canteen, along with a swimming pool and a fitness centre. The interior of the building reacts to the requirement to keep the spaces fluid and able to change their use over time. The project is currently on site and scheduled for completion in Spring 2008. In terms of research questions investigated, the key ones were how to develop new techniques of modulation design and structural design in what is a highly active earthquake zone, and then – given this crucial demand – how to create a new kind of flexible spatial organisation for a rapidly evolving company.
In its design processes, the Lemon Factory has to be understood as part of a line of projects being carried out by the UFO practice and by similar entities – such as Ocean or Foreign Office Architects – into free-form, fluid and linear architectural forms, allying to this the pursuit of new forms of digital design and manufacturing in architecture. This project has been exhibited like other UFO project in important events such as the 2004 Venice Biennale, 2006 Beijing Biennale, and also in books like the press through articles such as in Building Design (7 March 2003, pp. 12-15). Urban Future Organization is a collaborative practice in which Martin and Yau are senior design figures, both being equally responsible for designing major projects such as the Lemon Factory near Messina
Anna Lemon
No full textAnna Lemon is the daughter of John K. and Anna S. Lemon of Ioka, Duchesne County. She marrie Ercel Johnson
Exploring the design and perceived benefit of sustainable solutions: a review
No full textThe demand for more innovative solutions to meet progressively complex consumer
requirements is increasingly at the forefront of design practice and research.
Coinciding with this is the stipulation for more environmentally, socially and
economically sustainable services. Although many approaches towards the design
of more systemic and sustainable solutions exist, the terminology to describe
them is manifold. Subsequently, confusion surrounding the cross-disciplinary
process that stakeholders are required to follow is increasingly apparent. This
paper presents a critical review of multiple-design approaches from the
perspective of the stakeholders involved and identifies a set of attributes that
are common to them. It is concluded that stakeholders could substantially
benefit from a supportive framework of common characteristics to enable the
integrative design of more systemic and sustainable solutions
A Preliminary Evaluation of the Antibacterial Activity of Lemon Fruit Juice, Mondia whitei Ethanolic Extract, and Their Combination Against Streptococcus mutans
No full textMarkarius Katuromunda,1 Kenneth Ssekatawa,2,3 Silivano Niwagaba1 1Department of Pharmacognosy, Kampala International University, Western Campus, Bushenyi, Uganda; 2Department of Science, Technical and Vocational Education, Makerere University, Kampala, Uganda; 3Africa Centre of Excellence in Materials Product Development and Nanotechnology (MAPRONANO ACE), Makerere University, Kampala, UgandaCorrespondence: Kenneth Ssekatawa, Email [email protected]: Dental caries has gained momentum as one of the main public healthcare concerns worldwide. Although the occurrence of dental caries in Uganda is on the rise, little attention has been paid to promoting oral healthcare in the country. Thus, this study aimed to evaluate the citrus lemon extracts, and Mondia whitei root bark ethanolic extract as candidate alternative therapeutic agents for streptococcus mutans, the causative agent of dental caries.Methods: In this study, the citrus lemon juice, pulp citrus lemon juice, and Mondia whitei ethanolic extract were screened for phytochemicals. Furthermore, the anti-Streptococcus mutans activity of the citrus lemon juice, citrus lemon pulp juice, and Mondia whitei ethanolic extract was determined by the agar well diffusion method while the minimum inhibitory concentration and minimum bactericidal concentration were determined by serial broth dilution.Results: Phytochemical screening revealed the presence of alkaloids, flavonoids, terpenoids, and tannins in the Mondia whitei ethanolic extract and citrus lemon juices, while glycosides were only detected in lemon extracts. The zones of inhibition of Mondia whitei ethanolic extract, citrus lemon juice, citrus lemon pulp juice, and the cocktail were 13.67 ± 0.33 mm, 18.67 ± 0.33 mm, 18.33 ± 0.67 mm, and 18.00 ± 0.58 mm, respectively. The citrus lemon juice and citrus lemon pulp juice exhibited significantly lower MIC of 0.195 mg/mL, and 0.391mg/mL, respectively. The efficacy of the extract/juices increased with an increase in the concentration.Conclusion: The study findings revealed that Mondia whitei ethanolic extract and lemon extracts have potent antibacterial activity against streptococcus mutans, the main causative agent of dental caries; thus, can be further explored to formulate a herbal concoction for the prevention and treatment of oral cavity infections in resources-limited low-income communities.Keywords: oral healthcare, dental caries, citrus lemon juice: Mondia whitei ethanolic extrac
Ontology Lexicalization: The lemon perspective
No full textBuitelaar P, Cimiano P, McCrae J, Montiel-Ponsoda E, Declerck T. Ontology Lexicalization: The lemon perspective. In: Proceedings of the Workshops - 9th International Conference on Terminology and Artificial Intelligence (TIA 2011). 2011: 33-36
Preclinical evaluation of lime juice as a topical microbicide candidate
No full textBackground: The continued growth of the global HIV epidemic highlights the urgent need to develop novel prevention strategies to reduce HIV transmission. The development of topical microbicides is likely to take a number of years before such a product would be widely available.
This has resulted in a call for the rapid introduction of simpler vaginal intervention strategies in the interim period. One suggested practice would be vaginal douching with natural products including lime or lemon juice. Here we present a comprehensive preclinical evaluation of lime juice (LiJ) as a potential intervention strategy against HIV.
Results: Pre-treatment of HIV with LiJ demonstrated direct virucidal activity, with 10% juice inactivating the virus within 5 minutes. However, this activity was significantly reduced in the presence of seminal plasma, where inactivation required maintaining a 1:1 mixture of neat LiJ and seminal plasma for more than 5 minutes. Additionally, LiJ demonstrated both time and dosedependent
toxicity towards cervicovaginal epithelium, where exposure to 50% juice caused 75–90% toxicity within 5 minutes increasing to 95% by 30 minutes. Cervicovaginal epithelial cell monolayers were more susceptible to the effects of LiJ with 8.8% juice causing 50% toxicity after 5
minutes. Reconstructed stratified cervicovaginal epithelium appeared more resilient to LiJ toxicity with 30 minutes exposure to 50% LiJ having little effect on viability. However viability was reduced by 75% and 90% following 60 and 120 minutes exposure. Furthermore, repeat application (several times daily) of 25% LiJ caused 80–90% reduction in viability.
Conclusion: These data demonstrate that the virucidal activity of LiJ is severely compromised in the presence of seminal plasma. Potentially, to be effective against HIV in vivo, women would need to apply a volume of neat LiJ equal to that of an ejaculate, and maintain this ratio vaginally for 5–30 minutes after ejaculation. Data presented here suggest that this would have significant adverse
effects on the genital mucosa. These data raise serious questions about the plausibility and safety of such a prevention approach
Are sage, rosemary and lemon balm effective interventions in dementia? A narrative review of the clinical evidence
No full textIntroduction
Dementia is a common, progressive disorder impairing brain function and affecting sufferers and caregivers’ wellbeing. Numbers of dementia patients will increase as the population ages. Rosmarinic acid is a natural compound with choline esterase inhibitory potency found in members of the botanical family lamiaceae, including sage, rosemary, and lemon balm, suggesting potential efficacy in dementia intervention. This study aimed to evaluate effectiveness of these herbs based on a review of randomised controlled trials.
Methods
Database searches were conducted separately for each herb using PubMed, the Cochrane Library, and ScienceDirect for clinical evidence for sage (Salvia officinalis L. or S. lavandulaefolia Vahl), rosemary (Rosmarinus officinalis L.), and lemon balm (Melissa officinalis L.), administered individually.
Results
Database searching identified 235, 112, and 177 articles for sage, rosemary, and lemon balm, respectively. From these, eight for sage, five for rosemary and eight for lemon balm met inclusion criteria. Trials were analysed based on the study designs and summarized as narrative synthesis as data were heterogeneous in terms of the target populations, herbal preparations and administration methods.
Studies suggested sage spp. could improve cognitive performance and alertness. Rosemary could improve cognitive performance and alertness. Among eight articles identified on lemon balm, seven studies found it effective in improving mood or cognition. One study found no effect.
Conclusions
Some clinical evidence supports the benefit of these herbs in dementia intervention. However, methodological heterogeneity and variable trial quality made information synthesis difficult. Further research is required to determine dosage and intervention periods
Lake Garda lemon houses: a mediterranean landscape in an internal lake
No full textLemon houses (limonaie) are ancient terraced citrus gardens that shape the landscape along the NW shore of Lake Garda (Northern Italy). We propose an interpretation of limonaie as a deeply anthropogenic, labour intensive, multifunctional landscape that shares many characteristics with the oases of the wider Mediterranean basin. Any intervention which aims at preserving the fragility and peculiarity of the area, as well as the intangible cultural heritage of the citrus cultivation, should be framed in a holistic agroecosystemic perspective, deeply rooted in the knowledge of the limonaie past
Corresponding Author Effect of processed lemon pulp with Saccharomyces cerevisiae yeast on protein and energy metabolism in Raini goats
No full textABSTRACT The aim of present study is investigating effect of treated lemon pulp by Saccharomyces cerevisiae yeast on protein and energy metabolism in goats was fed with this product. In this experiment 8 goats from raini breed were used for 21 days period; 16 days for adaptation and 5 days for sampling, to investigate the effect of processing lemon pulp by Saccharomyces cerevisiae yeast on protein receivement, retention and excretion and also energy metabolism. Goats were put in metabolic cages equipped to separate urine and feces collection system and they were fed with a diet containing lemon pulp and alfalfa with 40:60 proportion in maintenance limit. Collected data were analyzed statistically as a completely randomized design. After processing lemon pulp crude protein was increased whereas crude fat and nitrogen free extract were decreased significantly (P< 0.05). Digestibility of treated lemon pulp´s crude protein was higher but digestibility of treated lemon pulp´s crude fat was lower (P< 0.05). Consumptive nitrogen, feces nitrogen and urinary nitrogen were increased significantly whereas nitrogen retention did not change significantly also creatinin and total urinary protein were increased significantly. But uremic nitrogen and total blood protein did not change. Entirely processing lemon pulp with Saccharomyces cerevisiae yeast moreover increasing crude protein percent cause to increase digestive coefficient of lemon pulp´s protein
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