Download ((NEW)) Focus On Me By Cecile

Ccile Fromont - I am a professor in the history of art department at Yale University. My writing and teaching focus on the visual, material, and religious culture of Africa and Latin America with a special emphasis on the early modern period (ca 1500-1800), on thePortuguese-speaking Atlantic World, and on the slave trade.

Matthews stayed within the sciences for six years after finishing her degree, but focused on the investment side of the industry. She started with SoundView Technology Group, an investment bank focused on internet infrastructure and software companies, then moved on to PureTech Ventures, which focused on biotechnology and life sciences. Wanting more business education, she earned her MBA from the UCLA Anderson School of Management in 2006.

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Cyanobacteria are photosynthetic microorganisms that colonize diverse environments worldwide, ranging from ocean to freshwaters, soils, and extreme environments. Their adaptation capacities and the diversity of natural products that they synthesize, support cyanobacterial success in colonization of their respective ecological niches. Although cyanobacteria are well-known for their toxin production and their relative deleterious consequences, they also produce a large variety of molecules that exhibit beneficial properties with high potential in various fields (e.g., a synthetic analog of dolastatin 10 is used against Hodgkin's lymphoma). The present review focuses on the beneficial activities of cyanobacterial molecules described so far. Based on an analysis of 670 papers, it appears that more than 90 genera of cyanobacteria have been observed to produce compounds with potentially beneficial activities in which most of them belong to the orders Oscillatoriales, Nostocales, Chroococcales, and Synechococcales. The rest of the cyanobacterial orders (i.e., Pleurocapsales, Chroococcidiopsales, and Gloeobacterales) remain poorly explored in terms of their molecular diversity and relative bioactivity. The diverse cyanobacterial metabolites possessing beneficial bioactivities belong to 10 different chemical classes (alkaloids, depsipeptides, lipopeptides, macrolides/lactones, peptides, terpenes, polysaccharides, lipids, polyketides, and others) that exhibit 14 major kinds of bioactivity. However, no direct relationship between the chemical class and the respective bioactivity of these molecules has been demonstrated. We further selected and specifically described 47 molecule families according to their respective bioactivities and their potential uses in pharmacology, cosmetology, agriculture, or other specific fields of interest. With this up-to-date review, we attempt to present new perspectives for the rational discovery of novel cyanobacterial metabolites with beneficial bioactivity.

At 24, after an Art school and a focus on Fashion, I found my job : trend forecaster. With this dream job I could do what I really love: observe the world around me, analyze behaviors and share the result with others.

Professor Yancu is a sociologist who specializes in public health. Her research focuses on disparities in health-related quality of life. Specific areas include the impact of chronic daily stress on obesity-related health disparities, underuse of hospice and palliative care by African Americans, and high-risk sexual behavior among young African Americans. Her articles have appeared in Ethnicity and Health, Journal of Health Disparities Research and Practice and the American Journal of Hospice and Palliative Care Medicine. As an Associate Professor of Sociology she regularly teaches courses that focus on health behavior and health care delivery systems, such as Medical Sociology, Society and Public Health, Health and Society, AIDS in Society. On a personal note, Dr. Yancu loves mentoring students in health research, international travel, New York City, photography, theatre and keeping fit.

A native of southwest France, Marie-Ccile Ganne-Schiermeier holds a Ph.D. in French literature and an MA in English literature from Boston University, as well as a Licence de lettres modernes from La Sorbonne. She has taught in several institutions, including UMass Amherst, Boston University, Fordham University and Drew University. She is committed to seeking out new and enhanced pedagogical approaches, including the use of technology in the classroom, and is dedicated to teaching and to her students. Her academic focus includes anonymously-authored early modern French texts and her research concentrates on authorship, textual strategies and the fashioning of subjectivity. Currently, she is interested in Asian Francophone literature and the rise of chocolate as a culinary and social commodity in early modern France.

BSR is a sustainable business network and consultancy focused on creating a world in which all people can thrive on a healthy planet. With offices in Asia, Europe, and North America, BSR provides its 300+ member companies with insight, advice, and collaborative initiatives to help them see a changing world more clearly, create long-term value, and scale impact.

While acting as dean, she concurrently oversaw a 5-year program that focused on the pregnancies of low-income women; more specifically, Edwards was interested in how these pregnancies were affected by socioeconomic and nutritive factors.[6] Finally, Edwards is credited with establishing Howard University's first PhD program in nutrition; this occurred during her time as part of the school's faculty.[7]

Much of Edwards' career focused on the eating habits of pregnant African-American women.[1] In a paper that was published in May 1953, Edwards partook in a study that attempted to analyze the effects of dietary supplements during the pregnancies of anemic women. The women were given either high mineral, high protein or high vitamin supplements. Results showed that women across all three conditions in study were showing the recommended intake levels of calories, proteins, calcium, iron, vitamin A and riboflavin. Moreover, these women also had higher red blood cell counts as well as hemoglobin concentrations, following the study. Several correlative conclusions were drawn, among them that the occurrences of birth-related complications in pregnant women with poor diets were higher than in pregnant women who had better diets. Additionally, good diets were correlated with an increase in infant length and weight. Edwards noted that the dietary supplements used in this experiment were both relatively inexpensive and common. She suggested that pregnant women of lower incomes maintain a highly nutritive diet based on these cheap and available foods.[8]

Another key point of Edward's focus was on the amino acid composition of foods, especially vegetables, with the goal of finding low-cost foods that were optimal for protein production.[2] Based on a study performed in India, where school children who consumed dietary supplements of the aforementioned nature had favorable gains in height, weight and hemoglobin, Edwards oversaw a similar experiment in Alabama. School children received low-cost dietary supplements within their school lunches, and over a six-month period, their heights, weights and scholastic scores were recorded. In order to calculate the nutritive value of the meals the children were eating, nutrients such as protein, calcium, vitamin A and vitamin D were measured. Children who received dietary supplements showed a considerable increase in the majority of these nutrients, and also received higher academic evaluations from their teachers; they were more alert and paid better attention, for example.[9]

In the late 1980s Edwards studied historical dietary patterns in the South, identifying inexpensive traditional dishes that were sources of protein, and developing nutrition plans reducing the amount of fat in African-American cuisine.[1][2] She oversaw a study that assessed amino acid quality, nitrogen, and moisture content in a variety of common foods such as flour, cream cheese and lima beans. The purpose of this experiment was to suggest dietary complementation of particular foods, such that a consumer was focusing not just on overall high amino acid intake, but also on the quality of intake. For this reason, cystine and tyrosine quantities were studied as well, because the two share similar biological characteristics with methionine and phenylalanine, respectively. Acid hydrolyzates as well as microbiological assays were used in the quantification of amino acid content in the foods. Edwards observed differences in amino acid content between similar foods; for example, she found that bologna contained more amino acids than frankfurters and that lima beans had more cysteine and valine than pork and beans. The purpose of this study, Edwards noted, was to provide knowledge on amino acid content, such that people can consciously pair certain foods together for optimal intake.[11]

Cathy is the co-founder and CEO of Enolytics, a big data startup providing business intelligence for the wine industry. She also currently writes for Forbes.com about the business and politics of the wine industry, and for Inc.com about entrepreneurs with a special focus on women. She is the author of the award-winning book Hungry for Wine: Seeing the World through the Lens of a Wine Glass; she was a finalist for the 2016 IWSC Wine Communicator of the Year award; and she won the 2016 Innovator of the Year award from Diaz Communications. 17dc91bb1f