A COMPARATIVE ANALYSIS OF ENVIRONMENTAL HAZARDS.

A COMPARATIVE ANALYSIS OF ENVIRONMENTAL HAZARDS: ASSESSING RISK AND REDUCING DISASTER

ABSTRACT

This is the third edition of an introductory textbook on environmental hazards aimed primarily at an undergraduate audience. The latest edition was drafted at the end of the International Decade of Natural Disaster Reduction, and underlines how much remains to be done. Improvements in understanding trigger mechanisms, forecasting techniques and mitigation strategies have been counterbalanced by the continuing inadequacy of risk perception, increased exposure reflecting the growing world population and, especially in the less developed world, a combination of poverty, high hazard risk and chronic vulnerability.

As a discipline, the study of environmental hazards is continuing to broaden from its initial focus on site-specific, rapid-onset events to embrace large-scale, complex and more insidious threats. This is reflected in the new edition which includes additional material on disaster databases, sea-level rise and coastal flooding, global change and sustainability in mega-cities and elsewhere.

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QUALITY ASSESSMENT OF COMMERCIALLY AVAILABLE TOMATO PASTE BRANDS IN NIGERIA.

Studies had shown that lycopene from processed tomatoes were better absorbed than lycopene from fresh tomato (Anonymous, 1997). This suggest that processed tomato products such tomato sauce, tomato paste and ketchup are better sources of this antioxidant. It has also been reported that lycopene from tomato paste is 2.5 times more bioavailable in humans than lycopene from fresh tomatoes especially when boiled with oil, a common medium in which tomato is prepared in this region of the world (Ahmet and Vedat, 2009).Recents reports have shown that lycopene helps prevent the development of some cancers, such as prostrate cancer (Anonymous, 1997). This implies that a commercially sold tomato paste should contain a good amount of this phytochemicals which should be able to benefit humans when consumed. Several parameters have been used to assess the quality of tomato paste. This include, the consistency, total solids content, titrable acidity, pH and levels of sugar (Ahmet and Vedat 2009; Lu et al., 2014).
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