People are continuously exposed exogenously to varying amounts of chemicals that have
been shown to have carcinogenic or mutagenic properties in experimental systems. Exposure …

Heterocyclic amines (HAs) are formed as pyrolysis products during the cooking of meats/fish.
These substances are potent mutagens in the Ames/Salmonella assay and are also …

Heterocyclic aromatic amines (HAAs) are mutagenic and carcinogenic compounds found in
meats cooked at high temperatures. Although chicken is consumed in large quantities in the …

College students critique their professors' teaching at RateMyProfessors.com, a web page
where students anonymously rate their professors on Quality, Easiness, and Sexiness. Using …

This research examines the role of gender and optimism on the riskiness of investment
choices of students (N = 66) in a semester long investment contest with both monetary and …

Heterocyclic aromatic amines (HAA) and polycyclic aromatic hydrocarbons (PAH) are
mutagens and animal carcinogens sometimes formed when foods are heated or processed. …

A group of heterocyclic amines that are mutagens and rodent carcinogens form when meat
is cooked to medium and well-done states. The precursors of these compounds are natural …

Mixtures of amino acids, creatine, and glucose simulating the composition of six different
kinds of meats (beef, chicken breast, chicken thigh, turkey breast, pork, and fish) were dry-…

Felton et al. ( 2004 ) reported that web‐based student evaluations of teaching (SET) demonstrated
a student preference for course easiness and instructor sexiness. This study explores …

The purification of cooking mutagens depends on the extraordinary sensitivity of the Ames/Salmonella
mutagenicity test and its usefulness for tracking the mutagens during the …