Refrigeration

• Adjuvants are components of vaccines that help to enhance the magnitude, breadth, and duration of the immune response to vaccination.
• Currently, only a handful of adjuvants are available for human use in licensed vaccines.
• Ginkgo will develop a first-generation Adjuvant Development Candidate (ADC) production method, using a heterologous production strain such as brewers' yeast, Saccharomyces cerevisiae.
• Development of a first-generation ADC production method could facilitate further development of a sustainable mass-production manufacturing process for these complex adjuvants.

• Senior Whole Health by Molina Healthcare (“Senior Whole Health”) in collaboration with The MolinaCares Accord (“MolinaCares”) is announcing a $500,000 investment in organizations providing place-based supports (PBS) for residents of senior affordable housing sites.
• The resources will enhance care and wellness for facility residents across greater Boston.
• It leverages on-site resident service coordinators (RSCs) who help seniors access health care providers, health plans, and community organizations.
• “Improving health outcomes for older adults in Massachusetts goes beyond providing traditional medical services,” said Bill Graham, plan president for Senior Whole Health by Molina Healthcare.

• The global market value of cheese was about US$83.4 billion in 2022 and is projected to exceed US$120 billion in 2028.
• In Nigeria, the most popular cheese is wara, a soft product with a mild, sweet taste and milky flavour.
• Wara also has a very short shelf life of about two or three days.
• As Nigerian food scientists, we set out to find a way to preserve wara more effectively in its indigenous form.

Our research

• In our experiment we preserved wara with chemical and natural preservatives: sorbic acid and ginger respectively.
• We kept the wara in whey for three weeks.
• Sorbic acid was added to different samples at a concentration of 0.05% and 0.1%, which is below its maximum permissible limit of 0.3% in cheese according to the international Codex Alimentarius standard.

5% ginger to portion A
2.5% ginger and 0.05% sorbic acid to portion B
0.1% sorbic acid to portion C
no preservatives in portion D.

• The curd (the solid which separates from the liquid whey) was moulded into a cone shape.
• Microorganisms are important in fermenting milk and most are beneficial, but could cause spoilage if their growth is not controlled.

The outcome

• The use of 0.1% sorbic acid to preserve wara was the most effective in reducing bacterial and fungal count.
• The addition of 2.5% ginger and 0.05% sorbic acid to wara reduced the microorganisms present and was much more effective than the addition of 5% ginger alone.
• The physical examination of the stored wara showed that samples stored inside the refrigerator retained their fresh aroma throughout the period of storage.
• Freshly made wara samples without preservatives had the highest score for taste, flavour, colour, texture and overall acceptability.
• Adding 2.5% ginger and 0.05% sorbic acid reduced the sensory scores of wara compared to the 0.1% sorbic acid sample.

Malomo Adekunbi Adetola works for Obafemi Awolowo University, Ile - Ife, Nigeria. She receives funding from Carnegie and the Dutch Ministry of Foreign Affairs.

• A well-established communication infrastructure helps transport data and voice and video messages, which is critical for safe and reliable mining.
• The surface mining technique segment is expected to hold a substantial market share during the forecast period.
• Surface mining is a form of mining technique used to extract minerals and ores occurring closer to the earth's surface.
• Automation is pivotal in surface mining, contributing to heightened efficiency, diminished human error, and improved safety.