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smoking 25 cigarettes a day (Office of Health Economics, 1969) is almost certainly untrue, but it may well deter some smokers from making the effort to give up smoking and encourage some ex-smokers to return to the habit.The aetiology of coronary heart disease, which now accounts for more than a quarter of all deaths among U.K. men aged 35 and over, is complex. As the report of the Royal College of Physicians (1971) points out, the risk of cigarette smoking is clearly established within lower and higher levels of the risk factors of high blood pressure, high blood cholesterol, and low physical activity. Surprisingly, the risk of obesity is not mentioned. The same report points out that lung cancer and chronic bronchitis together account for 17% of all deaths in men aged 35

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Topographic studies were made on the fatty acid composition of umbilical cord serum, maternal serum, and breast milk, as well as foetal and neonatal brains by studying and comparing data of material obtained from Uganda, East Africa, with those obtained from a Danish material. The umbilical cord serum has a significantly lower content of C 18:2 than maternal serum, but a higher content of C 18:0, C 20:3, and C20:4. Compared with normal female sera, the maternal sera showed lower concentrations of C 14:O and C18:2, but a higher content of C 16:O. When compared with a corresponding Danish material, the Ugandan samples showed lower concentrations of C 18:0, whereas only minor differences could be obscrvcd among the polyunsaturated fatty acids. A comparison between Ugandan and Danish breast milk showed higher values for C12:O and C14:O and lower values for C16:1, C18:0, and C 1 8 : l in the Ugandan samplcs. Ugandan colostrum contained less C 12:O and C14:O but more C 16:0, C16:1, C18:O. and C 18: 1 than milk produced later i n the lactation period. The polyunsaturated fatty acids were present in similar amounts in all the groups of milk studied here. No significant changes in the fatty acid composition of total brain or that of the isolated phospholipid fractions (choline-, ethanolamine-, and serine-phospho-glycerides) could be demonstrated during the foetal period studied. A possibly significant increase in C 20: 4 and decrease in C 14:O was seen in the cthanolaminephospho-glyceride fraction. This fraction of neonatal brain contained Abbreviations: The fatty acid studied are referred to as C followed by a number indicating the number of carbon atoms. A colon followed by a number indicates the number of unsaturated bonds. Thus: C-14:O is myristic acid; C-16:0, palmitic acid; C-18:0, stearic acid; C-16:1, palmitoleic acid; C-18:1, oleic acid; C-18:2, linoleic acid ; C-18: 3, linolenic acid; C-20:3, eicosatrienoie acid; and C-20: 4, arachidonic acid. PUFA = Polyunsaturated fatty acids. TBFA = Total brain fatty acids. PC = Phosphatidylcholine. PE = Phosphatidylethanolamine. PS = Phosphatidylscrine.

Pasteurized hard-shell blue swimming crabs (Portunus pelagicus) are widely popular in the United States, while soft-shell crabs are rich in minerals and are often discarded as waste or sold at a substantially low price in the market. Pasteurization time-temperature is standardized for soft-shell crabs processed together with hard-shell crabs. This study was undertaken to develop a pasteurization process for soft-shell crabs together with hard-shell crabs. Precooking time and temperature evaluated for soft-shell crabs based on sensorial analysis yield and drip loss indicated that the heat process at 100°C for 5 min gave higher yield (82%) and lower drip loss (14%). Soft-shell crabs were processed together with hard-shell crabs at three different ratios, viz., 30 : 70, 40 : 60, and 50 : 50. The pasteurization process was employed at seven time-temperature combinations, viz., 83-84°C for 150 min and 160 min, 84-85°C for 140 and 150 min, 85-86°C for 130 min and 140 min, and 86-87°C for 120 min. Crabs processed at a 30 : 70 ratio had a higher sensory score (4.95), and pasteurization at 83-84°C for 150 yielded the best quality product. The total process time ( F value) determined by the heat penetration study was 58.25 min. Shelf-life stability studies revealed that TVB-N values were higher in those processed at a 50 : 50 ratio and process temperatures greater than 83-84°C but never exceeded in those processed at a 30 : 70 ratio, the permissible limit. Total aerobic bacteria remained low for 1 to 2 log cfu/g correlating well with sensory analysis. Soft-shell crabs can therefore be processed together with hard-shell crabs at a ratio of 30 : 70 and pasteurized at 83-84°C for 150 min with a shelf-fish of 6 months at 2°C without any loss in quality. The standardized process will enable crab processors to use soft-shell crab meat in addition to hard-shell crab meat, which is currently discarded.