- How does trauma manifest itself in the classroom? Provide one example from the classroom. What questions do the examples raise about the impact of trauma on young children?
- Teachers of young children enduring traumatic stress must have a strong self-awareness to be attuned to the internal world of a child. Self-reflect on your own self-awareness and why this is important.
Sample Solution
Lycopene has been added as a functional ingredient in several kinds of cheeses such as Queso Blanco cheese supplemented with powdered microcapsules of tomato extracts26 and other foods such as extruded snacks fortified with lycopene27. Generally, lycopene level of fortified cheese were decreased by 63% during 90 days of storage (Table 3). It shows that lycopene is preserved in cheese during storage and consumers can get health benefits from their consumption. Total phenolic compound of tomato is 2.68 mg/ g of DW25 and total phenolics of asparagus is 5 mg catechin equivalent/ g DW28. Also, medium chain peptides produced by rennet, may act as phenolic compound. WSPC of fortified cheeses were higher than those of control at first days of storage. However, WSPC of fortified cheeses decreased during storage. On the other hand, WSPC of control sample did not change significantly (P > 0.05) during storage (Tables 4 and 5). Decrease of WSPC of fortified cheeses during storage may be due to the absorption of phenolic compounds of tomato and asparagus by some peptides (produced by rennet and starter during storage) which neutralizes and deactivates the phenolic compounds presented in cheese8. Fadavi and Beglaryan8, reported that peppermint showed a lower WSPC in UF feta cheese than expected, and rennet had a positive effect on WSPC in UF feta cheese. It has been explained that, this paradox may be due to the absorption of phenolic compounds of peppermint by some peptides. The retention of phenolic compounds in cheese is related to the interactions between phenolic compounds and proteins, which can be induced by hydrogen bonding, hydrophobic, ionic, and covalent interactions. Besides, these interactions can be affected by several factors such as pH, temperature, phenolic structure, molecular weight, and amino acids compositions in that medium29. Apostolidis et al.16 reported that herbal enriched cheese samples, did not have significantly (P > 0.05) higher WSPC, when compared with plain cheese. Also heat treatment of fortified samples could influence the WSPC. There were no significant difference between AOA levels of PCT samples and control samples at first days of storage. However, AOA level of control sample was significantly (P < 0.05) higher than PCA samples. Generally, AOA levels of samples decreased during storage (Tables 6 and 7). This might be due to interactions occurred between phenolic molecules of tomato and asparagus and proteins, especially whey proteins with active group (-SH). These reactions reduce the influence of antioxidant compounds. So many enzymes such as tyrosinase which can be produced by starters, could convert polyphenols especially luteolin, the important flavones having AOA, to highly active quinines. Quinones can react with amino and sulfhydryl groups of proteins and enzymes as well as with anthocyanins. These secondary reactions can change the ph>
Lycopene has been added as a functional ingredient in several kinds of cheeses such as Queso Blanco cheese supplemented with powdered microcapsules of tomato extracts26 and other foods such as extruded snacks fortified with lycopene27. Generally, lycopene level of fortified cheese were decreased by 63% during 90 days of storage (Table 3). It shows that lycopene is preserved in cheese during storage and consumers can get health benefits from their consumption. Total phenolic compound of tomato is 2.68 mg/ g of DW25 and total phenolics of asparagus is 5 mg catechin equivalent/ g DW28. Also, medium chain peptides produced by rennet, may act as phenolic compound. WSPC of fortified cheeses were higher than those of control at first days of storage. However, WSPC of fortified cheeses decreased during storage. On the other hand, WSPC of control sample did not change significantly (P > 0.05) during storage (Tables 4 and 5). Decrease of WSPC of fortified cheeses during storage may be due to the absorption of phenolic compounds of tomato and asparagus by some peptides (produced by rennet and starter during storage) which neutralizes and deactivates the phenolic compounds presented in cheese8. Fadavi and Beglaryan8, reported that peppermint showed a lower WSPC in UF feta cheese than expected, and rennet had a positive effect on WSPC in UF feta cheese. It has been explained that, this paradox may be due to the absorption of phenolic compounds of peppermint by some peptides. The retention of phenolic compounds in cheese is related to the interactions between phenolic compounds and proteins, which can be induced by hydrogen bonding, hydrophobic, ionic, and covalent interactions. Besides, these interactions can be affected by several factors such as pH, temperature, phenolic structure, molecular weight, and amino acids compositions in that medium29. Apostolidis et al.16 reported that herbal enriched cheese samples, did not have significantly (P > 0.05) higher WSPC, when compared with plain cheese. Also heat treatment of fortified samples could influence the WSPC. There were no significant difference between AOA levels of PCT samples and control samples at first days of storage. However, AOA level of control sample was significantly (P < 0.05) higher than PCA samples. Generally, AOA levels of samples decreased during storage (Tables 6 and 7). This might be due to interactions occurred between phenolic molecules of tomato and asparagus and proteins, especially whey proteins with active group (-SH). These reactions reduce the influence of antioxidant compounds. So many enzymes such as tyrosinase which can be produced by starters, could convert polyphenols especially luteolin, the important flavones having AOA, to highly active quinines. Quinones can react with amino and sulfhydryl groups of proteins and enzymes as well as with anthocyanins. These secondary reactions can change the ph>
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