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CHARRED Read-me

CHARRED (Computerized Heterocyclic Amines Resource for Research in Epidemiology of Disease)
is a program that:
- Examines the amount of various compounds contained in different meats.
- Examines the frequency with which individuals consume these meats.
- Calculates the amount of each compound consumed daily by each individual.

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SYSTEM REQUIREMENTS
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 -  Pentium-based PC
 -  32-bit Microsoft Windows (95, 98, NT, 2000, etc.)
 -  800 x 600 or greater monitor resolution
 -  Microsoft Internet Explorer 4.0+ for viewing help
 -  Support for long filenames by PC and LAN (if utilized)
 -  32 MBs application RAM
 
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REMOVING PREVIOUS INSTALLATIONS
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Existing versions of CHARRED do not need to be removed from your
system prior to installing this newer version.  

If you wish to completely remove an earlier version prior to
installing this current version, use the
Add/Remove Programs icon in the Windows Control Panel.

NOTE:  If you have modified the database by adding your own meats or
compounds, save a copy of this database to another area of your hard drive
or to another disk.  Otherwise, your changes will be lost when the database
is overwritten on the new install.  After completing the install, copy your
version of the database back to the CHARRED directory.  If you need help
with this, please contact Technical Support.

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REVISION HISTORY
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version 1.7 (10/25/2006):
- Modified the database for ham slice (160-165).  It was incorrectly categorized as a white meat.  The lines were changed to red meat.
- Updated to use ZD543 and Basis 2.0 as well.

version 1.6 (2/10/05):
- Added a charred.ini startup file that contains the name of the meats database file.  This allows the user to change
 the name of the database file to a file of their choosing just prior to runtime by modifying the .ini file.
- Added the generation of source compound files for any user-defined compounds that may exist in the database.
- Added better error checking for the input and output file names prior to running an analysis.
- Changed the temporary database name that is used when compounds are added, edited, and deleted from the database.
 Previously the temp database was named meats2.  This was changed to be the name of the meats database with '000' appended to the name.  This change does not affect the end-user and is not seen.
- Fixed bug that the help system was not accessible after clicking on the file browse buttons.

version 1.5.1 (1/7/05):
- Fixed .zds file needed by the meats database to make the Linker field length 5.  This fixed the problem of the 'Add
 Compound' functionality no longer working.
- Fixed bug that an exception was thrown when the 'Add Compound' window was moved.
- Removed red error indicators in the compound name and compound units edit boxes on startup of the 'Add Compound' window.
- Fixed bug that the decimal digits of a user-defined compound value were getting truncated when it was editted by
 means of the 'edit meat' dialog box
- Modified meats database:  the portion sizes for fast food hamburgers are now the same as for all other types of hamburger

version 1.5    (9/9/04):
- Removed zero values from the output of the 6 source files for each standard compound (files added in version 1.3).
- Added the creation of a grams source output file.  This new output file contains the user ID, the meat ID, and the
 daily serving size in grams.  It contains the same number of records as the input file.

version 1.4.1  (8/9/04):
- updated help file

version 1.4:

version 1.3    (3/8/2004):
- Added the creation of 6 source files, one for each standard compound.  The source files contain
 the user ID, the meat ID, and the calculated amount of the compound.
- Resolved an error in the which printing the database was skipping lines and not
 spacing properly on the page for a landscape printout
- Resolved an error in which a user-defined meat could not be edited when a sort on a column
 other than the first column was in effect.

version 1.2.1  (2/2/2004):
- Serving size of 0 is now allowed
- Resolved an error in which the database description for newly added meats was not lining up
 with previous values.

version 1.2.0.3 (12/30/2003):
- Resolved an error which was printing illegible characters into the comma seperated values
 output file.

version 1.2.0.2 (12/24/2003):
- Resolved an error which disallowed a user from selecting the meat type when adding a meat.

version 1.2.0.1 (12/18/2003) :
- Added the program's version number to the program's title bar.
- Resolved an error in the Add Meat dialog which did not re-enable the OK button.
- Resolved an index error when trying to Add a new Meat

version 1.2 (11/7/2003) :
- Added specific doneness levels of gravy to the database (links 142 through 145)
- Added ham slice values to the database (links 160 through 165)
- Changed the phip value for steak/pan fried/medium (link 31) from 0.00 to 1.89
- Changed the bap value for gravy average all doneness (link 140) from 0.05 to 0.01
- Changed the bap value for gravy 1/2 values of average (link 141) from 0.02 to 0.00

version 1.1.2 (7/15/2003) :
- Resolved an error in adding and editing user defined meats. The method for handling
 assigning compound and portion values was not properly rounding values in the database.
 
version 1.1.1 (1/27/2003) (continued) :
- Made changes to the help file which included:
  - The input file frequency description has been changed to better reflect allowable
    precision of input values.
  - The database description section has been changed to include the definitions of the
    age ranges of the three groups.   

version 1.1.1 (12/10/2002):
- Resolved an error in the portions section of the database for Chicken Rotisserie
- Implemented version numbers for the executable for each website release build of Charred
- Improved the error recognition of values read in for age in Age/Sex Analyses from the
 input file

versions prior to 1.1.1 (11/19/2002):
-  Replaced part of the calculation engine to significantly increase the speed
  of calculation in the program. This should resolve locking problems with large data
  sets.

              
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TECHNICAL SUPPORT
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Email: charredhelp@imsweb.com