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"Pasta products"
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The great pasta escape
Various types of pasta have followed the rules since they were made but when the learn they're meant to be eaten, they plot how to escape the factory.
Book
Alice in Pastaland : a math adventure
An imaginary trip through Pastaland provides Alice with opportunities to explore number concepts and basic arithmetic as she tries to help a white rabbit solve a math problem.
Book
A protocol for randomized controlled trial on early active flexion versus passive flexion mobilization therapy for Spaghetti wrist injuries
Spaghetti-wrist injuries representing Zone-5 flexor tendon lacerations remain a major challenge for hand surgeons despite the use of careful and meticulous surgical techniques and appropriate rehabilitation programs. Injuries in these regions can lead to adhesion formation, stiffness, and loss of hand function in view of its delicate and complex anatomy. One of the methods to prevent adhesion is the use of active flexion rehabilitation protocols. Its benefits have been shown in numerous reports on zone-2 injuries. However, there is a paucity of reports for this regime in Zone-5 and Spaghetti-wrist injuries. This study proposes a double-blind, single-center, randomized controlled trial (RCT) to compare the functional results of two rehabilitation methods following the repair of Spaghetti-wrist injuries. This includes the passive or active flexion therapy regime performed over six weeks. After fulfilling the inclusion criteria, adults aged 18-60 who have presented with spaghetti-wrist injuries will be selected. Patients will receive a comprehensive document outlining the study's purpose, methodology, and follow-up schedule, which will be a part of the informed consent. 44 patients will be immobilized in a plaster slab and assigned equally to the passive or active flexion group. They will be assessed for primary and secondary outcomes, which include Tang's criteria, independent digital function, sensory assessment, pinch and grip strength, and Michigan Hand Outcome Questionnaire (MCHQ), each at six and 12 weeks, six and 12 months. The study will follow the SPIRIT guidelines. The proposed RCT compares early active and passive flexion regimes' functional results in zone-5 flexor tendon injuries. This trial is unique as an active flexion regime was not described earlier in a major comparison study. It will answer the role and possible benefits of a more aggressive early active flexion program. Additionally, the study will give information on patient-reported outcomes and address the incidence of complications in a much longer follow-up of one year.
Journal Article
Olfactory Preferences of ISitophilus zeamais/I to Cereal- and Legume-Based Pasta
Several insects can infest alimentary pasta. Since the olfactory sense in insects plays an important role in locating food sources, the aim of this work was to investigate the responses of adult maize weevils, Sitophilus zeamais, to five commercially available categories of macaroni pasta made from cereals and/or legumes in an olfactometric arena. Maize weevil adults were more attracted to the pasta made of 100% of Triticum durum; the attractiveness strongly decreased when combining T. durum with Cicer arietimun or Lens esculenta. A preferential orientation of adult insects to pasta made of chickpeas or lentils was not observed. These results confirm the importance of volatile compounds in insect orientation towards suitable foods and oviposition substrates and provide useful practical information for the safer prevention of maize weevil pasta infestations. We compared the attractiveness of five commercially available Italian macaroni pastas of different shapes (penne, casarecce, and fusilli) made from cereals and/or legumes [100% Triticum durum; 100% Cicer arietinum; 100% Lens esculenta; 50% Triticum durum + 50% Cicer arietinum; 60% Triticum durum + 40% Lens esculenta] to adults of Sitophilus zeamais (L.). A multiple-choice walking bioassay showed that S. zeamais adults were more attracted to cereal than legume pastas. The modified Flit-Track M[sup.2] trap devices baited with pasta made with 100% T. durum captured an average of 61.4% of the adults released into the olfactometric arena after 7 days. Of the insects tested, pasta made with 100% C. arietinum trapped 3.8%, pasta made with 100% L. esculenta trapped 2.7%, pasta made with 50% T. durum + 50% C. arietinum trapped 4.3%, and pasta made with 60% T. durum + 40% L. esculenta trapped 4.2%. When individually compared, 79.6% of S. zeamais adults chose the Triticum durum pasta. Orientation to 100% Cicer pasta or 100% Lens pasta was not observed. In the choice test, only 37% and 25% were attracted to Triticum and Cicer pastas or Triticum and Lens pasta, respectively. Our results confirm that the low attractiveness of legume pasta is mainly due to the lack of attractant stimuli rather than the emission of repellent compounds. From a practical perspective, it is also interesting to note how mixed pasta decreases the risk of S. zeamais infestation.
Journal Article