WorldWideScience

Sample records for cake simulant relevant

  1. Study of the behaviour of the yellow cake dissolution in simulated lung fluid

    International Nuclear Information System (INIS)

    An in vitro study was performed to determine the solubility of the yellow cake produced in a Brazilian uranium mill to permit classification of the inhaled material and to aid bioassay interpretation. The powder was taken from 6 different lots of yellow cake produced during 10 weeks mill operation period. Dissolution fractions and half-times were obtained using simulated lung fluid in a shaker bath at 370 C for 30 days. Uranium concentration were determined by neutron activation analysis. (author)

  2. Celebratory Cakes

    Science.gov (United States)

    Mahoney, Ellen

    2012-01-01

    Cakes are no longer the simple desserts they once were. The cake has evolved into an elaborate, sculptural form that represents a special occasion. Sculptural cake forms have become expressive designs using three-dimensional shapes, an array of surface textures, and a range of colors. The use of cakes in the artwork of David Gilhooly, Wayne…

  3. Xiangfei Cake

    Institute of Scientific and Technical Information of China (English)

    1997-01-01

    XIANGFEI cake, mainly made of fish meat, is fresh and not too greasy. Created in the E style of cooking, it helps to increase the appetite. Feasts in Hubei Province include this dish, which links to a folk tale. According to the tale, Sage Shun had

  4. Phase equilibria in the system H{sub 2}O-NaCl-KCl-MgCl{sub 2} relevant to salt cake processing

    Energy Technology Data Exchange (ETDEWEB)

    Bodnar, R.J.; Vityk, M.O. [Virginia Polytechnic Inst., Blacksburg, VA (United States); Hryn, J.N. [Argonne National Lab., IL (United States); Mavrogenes, J. [Australian National Univ., Canberra, ACT (Australia)

    1997-02-01

    One waste product in recycling of Al is salt cake, a mixture of Al, salts, and residue oxides. Several methods have been proposed to recycle salt cake, one involving high-temperature leaching of salts from the salt cake. The salt composition can be approximated as a mixture predominantly of NaCl and KCl salts, with lesser amounts of Mg chloride. In order to better assess the feasibility of recycling salt cake, an experimental study was conducted of phase equilibria in the system H{sub 2}O-NaCl-KCl-MgCl{sub 2} at pressure (P), temperature (T), and composition conditions appropriate for high- temperature salt cake recycling. These experiments were designed to evaluate the effect of small amounts (2-10 wt%) of MgCl{sub 2} on solubilities of halite (NaCl) and sylvite (KCl) in saturated solutions (30-50 wt% NaCl+KCl; NaCl:KCl = 1:1 and 3:1) at elevated P and T.

  5. Cake formation and growth in cake filtration

    Energy Technology Data Exchange (ETDEWEB)

    Chen, Y.S.; Hsiau, S.S. [National Central University, Chungli (Taiwan)

    2009-06-15

    In this study we develop an experimental method to help understand the formation and growth of dust cakes. An on-line pressure-displacement measurement system is developed to measure the thickness of the dust cakes. A higher filtration superficial velocity resulted in a higher degree of compaction in the dust cakes and thus a higher specific cake resistance, hence a better collection efficiency could be achieved. The empirical equations for cake solidosity, and specific cake resistance as a function of the filtration superficial velocity are derived. We find that the cake filter is influenced by the cake thickness and the filtration superficial velocity. The results of this study can be applied to granular bed filters for the removal of dust particulates in advanced coal-fired power systems.

  6. Cake creep during filtration of flocculated manure

    DEFF Research Database (Denmark)

    Christensen, Morten Lykkegaard; Keiding, Kristian

    the distribution of N and P on the fields. Filtration is a useful method for such a separation. Furthermore, chemicals can be added to flocculate the solids and thereby increase the filterability i.e. the specific filter-cake resistance can be reduced from 1015 m/kg to 1011 m/kg. Both the amount of added chemicals...... that the discrepancy between the filtration theory and the observed filtration behaviour is due to a time-dependent collapse of the formed cake (creep). This can also explain the observed behaviour when flocculated manure is filtered. The filtration data can be simulated if cake creep is adopted in the filtration...... model. The calculation shows that the specific filter-cake resistance increases by a factor of 3 during the filtration. Thus, the impact of cake creep is significant when organic materials such as manure are filtered....

  7. The Classical Cake Problem

    Science.gov (United States)

    Nelson, Norman N.; Fisch, Forest N.

    1973-01-01

    Discussed are techniques of presentation and solution of the Classical Cake Problem. A frosted cake with a square base is to be cut into n pieces with the volume of cake and frosting the same for each piece. Needed are minimal geometric concepts and the formula for the volume of a prism. (JP)

  8. Basic Cake Decorating Workbook.

    Science.gov (United States)

    Bogdany, Mel

    Included in this student workbook for basic cake decorating are the following: (1) Drawings of steps in a basic way to ice a layer cake, how to make a paper cone, various sizes of flower nails, various sizes and types of tin pastry tubes, and special rose tubes; (2) recipes for basic decorating icings (buttercream, rose paste, and royal icing);…

  9. Filter cake breaker systems

    Energy Technology Data Exchange (ETDEWEB)

    Garcia, Marcelo H.F. [Poland Quimica Ltda., Duque de Caxias, RJ (Brazil)

    2004-07-01

    Drilling fluids filter cakes are based on a combination of properly graded dispersed particles and polysaccharide polymers. High efficiency filter cakes are formed by these combination , and their formation on wellbore walls during the drilling process has, among other roles, the task of protecting the formation from instantaneous or accumulative invasion of drilling fluid filtrate, granting stability to well and production zones. Filter cake minimizes contact between drilling fluid filtrate and water, hydrocarbons and clay existent in formations. The uniform removal of the filter cake from the entire interval is a critical factor of the completion process. The main methods used to breaking filter cake are classified into two groups, external or internal, according to their removal mechanism. The aim of this work is the presentation of these mechanisms as well their efficiency. (author)

  10. Simultaneous Cake Cutting

    DEFF Research Database (Denmark)

    Balkanski, Eric; Branzei, Simina; Kurokawa, David;

    2014-01-01

    We introduce the simultaneous model for cake cutting (the fair allocation of a divisible good), in which agents simultaneously send messages containing a sketch of their preferences over the cake. We show that this model enables the computation of divisions that satisfy proportionality — a popular...... fairness notion — using a protocol that circumvents a standard lower bound via parallel information elicitation. Cake divisions satisfying another prominent fairness notion, envy-freeness, are impossible to compute in the simultaneous model, but admit arbitrarily good approximations....

  11. Online Cake Cutting

    CERN Document Server

    Walsh, Toby

    2010-01-01

    We propose an online form of the cake cutting problem. This models situations where players arrive and depart during the process of dividing a resource. We show that well known fair division procedures like cut-and-choose and the Dubins-Spanier moving knife procedure can be adapted to apply to such online problems. We propose some desirable properties that online cake cutting procedures might possess like online forms of proportionality and envy-freeness, and identify which properties are in fact possessed by the different online cake procedures.

  12. Cutting Cakes Correctly

    CERN Document Server

    Hill, Theodore P

    2008-01-01

    Without additional hypotheses, Proposition 7.1 in Brams and Taylor's book "Fair Division" (Cambridge University Press, 1996) is false, as are several related Pareto-optimality theorems of Brams, Jones and Klamler in their 2006 cake-cutting paper.

  13. Relevance of angular momentum conservation in mesoscale hydrodynamics simulations.

    Science.gov (United States)

    Götze, Ingo O; Noguchi, Hiroshi; Gompper, Gerhard

    2007-10-01

    The angular momentum is conserved in fluids with a few exceptions such as ferrofluids. However, it can be violated locally in fluid simulations to reduce computational costs. The effects of this violation are investigated using a particle-based simulation method, multiparticle collision dynamics, which can switch on or off angular-momentum conservation. To this end, we study circular Couette flows between concentric and eccentric cylinders, where nonphysical torques due to the lack of the angular-momentum conservation are found whereas the velocity field is not affected. In addition, in simulations of fluids with different viscosities in contact and star polymers in solvent, incorrect angular velocities occur. These results quantitatively agree with the theoretical predictions based on the macroscopic stress tensor.

  14. Adaptive scapula bone remodeling computational simulation: Relevance to regenerative medicine

    Energy Technology Data Exchange (ETDEWEB)

    Sharma, Gulshan B., E-mail: gbsharma@ucalgary.ca [Emory University, Department of Radiology and Imaging Sciences, Spine and Orthopaedic Center, Atlanta, Georgia 30329 (United States); University of Pittsburgh, Swanson School of Engineering, Department of Bioengineering, Pittsburgh, Pennsylvania 15213 (United States); University of Calgary, Schulich School of Engineering, Department of Mechanical and Manufacturing Engineering, Calgary, Alberta T2N 1N4 (Canada); Robertson, Douglas D., E-mail: douglas.d.robertson@emory.edu [Emory University, Department of Radiology and Imaging Sciences, Spine and Orthopaedic Center, Atlanta, Georgia 30329 (United States); University of Pittsburgh, Swanson School of Engineering, Department of Bioengineering, Pittsburgh, Pennsylvania 15213 (United States)

    2013-07-01

    Shoulder arthroplasty success has been attributed to many factors including, bone quality, soft tissue balancing, surgeon experience, and implant design. Improved long-term success is primarily limited by glenoid implant loosening. Prosthesis design examines materials and shape and determines whether the design should withstand a lifetime of use. Finite element (FE) analyses have been extensively used to study stresses and strains produced in implants and bone. However, these static analyses only measure a moment in time and not the adaptive response to the altered environment produced by the therapeutic intervention. Computational analyses that integrate remodeling rules predict how bone will respond over time. Recent work has shown that subject-specific two- and three dimensional adaptive bone remodeling models are feasible and valid. Feasibility and validation were achieved computationally, simulating bone remodeling using an intact human scapula, initially resetting the scapular bone material properties to be uniform, numerically simulating sequential loading, and comparing the bone remodeling simulation results to the actual scapula’s material properties. Three-dimensional scapula FE bone model was created using volumetric computed tomography images. Muscle and joint load and boundary conditions were applied based on values reported in the literature. Internal bone remodeling was based on element strain-energy density. Initially, all bone elements were assigned a homogeneous density. All loads were applied for 10 iterations. After every iteration, each bone element’s remodeling stimulus was compared to its corresponding reference stimulus and its material properties modified. The simulation achieved convergence. At the end of the simulation the predicted and actual specimen bone apparent density were plotted and compared. Location of high and low predicted bone density was comparable to the actual specimen. High predicted bone density was greater than

  15. Adaptive scapula bone remodeling computational simulation: Relevance to regenerative medicine

    International Nuclear Information System (INIS)

    Shoulder arthroplasty success has been attributed to many factors including, bone quality, soft tissue balancing, surgeon experience, and implant design. Improved long-term success is primarily limited by glenoid implant loosening. Prosthesis design examines materials and shape and determines whether the design should withstand a lifetime of use. Finite element (FE) analyses have been extensively used to study stresses and strains produced in implants and bone. However, these static analyses only measure a moment in time and not the adaptive response to the altered environment produced by the therapeutic intervention. Computational analyses that integrate remodeling rules predict how bone will respond over time. Recent work has shown that subject-specific two- and three dimensional adaptive bone remodeling models are feasible and valid. Feasibility and validation were achieved computationally, simulating bone remodeling using an intact human scapula, initially resetting the scapular bone material properties to be uniform, numerically simulating sequential loading, and comparing the bone remodeling simulation results to the actual scapula’s material properties. Three-dimensional scapula FE bone model was created using volumetric computed tomography images. Muscle and joint load and boundary conditions were applied based on values reported in the literature. Internal bone remodeling was based on element strain-energy density. Initially, all bone elements were assigned a homogeneous density. All loads were applied for 10 iterations. After every iteration, each bone element’s remodeling stimulus was compared to its corresponding reference stimulus and its material properties modified. The simulation achieved convergence. At the end of the simulation the predicted and actual specimen bone apparent density were plotted and compared. Location of high and low predicted bone density was comparable to the actual specimen. High predicted bone density was greater than

  16. Cutting Birthday Cake

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    WHEN my mother celebrated her seventieth birthday. my father bought a large cake for her. They have lived through rain and wind for scores of years so they can be called an affectionate couple. They first got to know each other when they were on the revolutionary

  17. Layer-Cake Earth

    Science.gov (United States)

    Tedford, Rebecca; Warny, Sophie

    2006-01-01

    In this article, the authors offer a safe, fun, effective way to introduce geology concepts to elementary school children of all ages: "coring" layer cakes. This activity introduces the concepts and challenges that geologists face and at the same time strengthens students' inferential, observational, and problem-solving skills. It also addresses…

  18. Glutinous Rice Cakes

    Institute of Scientific and Technical Information of China (English)

    1997-01-01

    CELEBRATING Spring Festival includes making glutinous rice cakes, or niangao in Chinese. Traditional and new methods of making niangao vary in taste according to different areas. No matter poor or rich. niangao is a must for every family during Spring Festival as it symbolizes auspiciousness. In Beijing, both northern and southernstyle niangao are available. After the Beginning of Autumn (13th solar term), the

  19. Compression of Cake

    Science.gov (United States)

    Nason, Sarah; Houghton, Brittany; Renfro, Timothy

    2012-03-01

    The fall university physics class, at McMurry University, created a compression modulus experiment that even high school students could do. The class came up with this idea after a Young's modulus experiment which involved stretching wire. A question was raised of what would happen if we compressed something else? We created our own Young's modulus experiment, but in a more entertaining way. The experiment involves measuring the height of a cake both before and after a weight has been applied to the cake. We worked to derive the compression modulus by applying weight to a cake. In the end, we had our experimental cake and, ate it too! To cite this abstract, use the following reference: http://meetings.aps.org/link/BAPS.2012.TSS.B1.1 APS Home | APS Meetings | Join APS | Help | Contact APS Meetings var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E")); try var pageTracker = gat.getTracker("UA-324916-13"); pageTracker.trackPageview(); catch(err)

  20. A Piece of Cake.

    Science.gov (United States)

    Aceto, Jeffrey T.

    1995-01-01

    A civil engineer describes his first day as a substitute teacher. Despite detailed lesson plans and good intentions, maintaining an orderly class environment is far from a "piece of cake." Recess duty is an ordeal, and lunch in the shabby teacher's lounge is uninspiring. The biggest benefit is appreciation of what constitutes a full-time teacher's…

  1. Pyrolysis of rapeseed cake

    Energy Technology Data Exchange (ETDEWEB)

    Karaosmanoglu, F.; Culcuoglu, E.

    2001-05-15

    In this study, biomass in the form of rapeseed cake was pyrolyzed in a fixed bed stainless steel reactor under static atmosphere at varying temperatures of 450, 550, 650, 750, and 850{sup o}C and at heating rates of either 15{sup o}C min{sup -1} or 25{sup o}C min{sup -1}. The studies reported here were aimed towards understanding the influence of heating rate and pyrolysis temperature on product yield. The maximum oil yield was observed to be evolving at 650{sup o}C pyrolysis temperature and at a heating rate of 15{sup o}C min{sup -1}. The results showed the potential of rapeseed cake as an important source of alternative liquid fuel. (author)

  2. Should Moon Cakes Be Taxed?

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    It is a custom in China that when the Mid-Autumn Festival draws near, a company or organization will offer its staff moon cakes, as non-cash benefits. It has recently been reported that these noncash benefits, such as moon cakes, should be taxed according to their value, which has spurred heated debate.

  3. Should Moon Cakes Be Taxed?

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    It is a custom in China that when the Mid-Autumn Festival draws near,a company or organization will offer its staff moon cakes,as non-cash benefits.It has recently been reported that these noncash benefits,such as moon cakes,should be taxed according to their value,which has spurred heated debate.

  4. Equilibrium Analysis in Cake Cutting

    DEFF Research Database (Denmark)

    Branzei, Simina; Miltersen, Peter Bro

    2013-01-01

    , every envy-free allocation of the cake can be mapped to a pure Nash equilibrium of the corresponding moving knife game. Moreover, every pure Nash equilibrium of the moving knife game induces an envy-free allocation of the cake. In addition, the moving knife game has an epsilon-equilibrium which...

  5. Preparation of food supplements from oilseed cakes

    OpenAIRE

    Sunil, L.; Appaiah, Prakruthi; Prasanth Kumar, P. K.; Gopala Krishna, A. G.

    2014-01-01

    Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with disti...

  6. Cake filtration modeling: Analytical cake filtration model and filter medium characterization

    Energy Technology Data Exchange (ETDEWEB)

    Koch, Michael

    2008-05-15

    Cake filtration is a unit operation to separate solids from fluids in industrial processes. The build up of a filter cake is usually accompanied with a decrease in overall permeability over the filter leading to an increased pressure drop over the filter. For an incompressible filter cake that builds up on a homogeneous filter cloth, a linear pressure drop profile over time is expected for a constant fluid volume flow. However, experiments show curved pressure drop profiles, which are also attributed to inhomogeneities of the filter (filter medium and/or residual filter cake). In this work, a mathematical filter model is developed to describe the relationship between time and overall permeability. The model considers a filter with an inhomogeneous permeability and accounts for fluid mechanics by a one-dimensional formulation of Darcy's law and for the cake build up by solid continuity. The model can be solved analytically in the time domain. The analytic solution allows for the unambiguous inversion of the model to determine the inhomogeneous permeability from the time resolved overall permeability, e.g. pressure drop measurements. An error estimation of the method is provided by rewriting the model as convolution transformation. This method is applied to simulated and experimental pressure drop data of gas filters with textile filter cloths and various situations with non-uniform flow situations in practical problems are explored. A routine is developed to generate characteristic filter cycles from semi-continuous filter plant operation. The model is modified to investigate the impact of non-uniform dust concentrations. (author). 34 refs., 40 figs., 1 tab

  7. A Doubly Exponentially Crumbled Cake

    CERN Document Server

    Christ, Tobias; Gebauer, Heidi; Matoušek, Jiří; Uno, Takeaki

    2011-01-01

    We consider the following cake cutting game: Alice chooses a set P of n points in the square (cake) [0,1]^2, where (0,0) is in P; Bob cuts out n axis-parallel rectangles with disjoint interiors, each of them having a point of P as the lower left corner; Alice keeps the rest. It has been conjectured that Bob can always secure at least half of the cake. This remains unsettled, and it is not even known whether Bob can get any positive fraction independent of n. We prove that if Alice can force Bob's share to tend to zero, then she must use very many points; namely, to prevent Bob from gaining more than 1/r of the cake, she needs at least 2^{2^{\\Omega(r)}} points.

  8. Let Them Eat Faux Cake

    Science.gov (United States)

    Peace, Suze

    2012-01-01

    In this article, students create a "faux" cake sculpture. It is a three-dimensional artwork made of paper, colored with markers, and decorated with old marker caps and polystyrene packing peanuts for icing swirls.

  9. Convective drying of sludge cake

    Science.gov (United States)

    Chen, Jianbo; Peng, Xiaofeng; Xue, Yuan; Lee, Duujong; Chu, Chingping

    2002-08-01

    This paper presented an experimental study on convective drying of waste water sludge collected from Beijing GaoBeiDian Sewage Treatment Plant, particularly on the correlation between the observed shrinkage dynamics of sludge cake and the drying curve. During the initial stage of drying the process resembles to that of a particulate bed, in which moisture diffuses and evaporates at the upper surface. Conventional drying theory assuming a diffusion-evaporating front interprets this period of drying. Consequently, owing to the very large shrinkage ratio of the dried cake, cracks emerges and propagates on and within the cake body, whence inducing evaporating channel that facilitates the water removal. This occurrence compensates the reduction of surface area for evaporation, whence extending the constant-rate period during the test. Afterwards, the cracks meet with each other and form isolated cake piles, while the subsequent drying occur mainly within these piles and the conventional theory fails. The transition between the drying on a plain cake layer and that on the isolated piles demonstrates the need to adopt distinct descriptions on these two regimes of drying for the sludge cake.

  10. Integrated pore blockage-cake filtration model for crossflow filtration

    Energy Technology Data Exchange (ETDEWEB)

    Daniel, Richard C.; Billing, Justin M.; Russell, Renee L.; Shimskey, Rick W.; Smith, Harry D.; Peterson, Reid A.

    2011-07-01

    Crossflow filtration is to be a key process in the treatment and disposal of approximately 60,000 metric tons of high-level radioactive waste stored at the Hanford Site in Richland, Washington. Pacific Northwest National Laboratory is assessing filter performance with waste simulant materials that mimic the chemical and physical properties of Hanford tank waste. Prior simulant studies indicated that waste filtration performance may be limited by pore and cake fouling. To limit the shutdown of waste treatment operations, the pre-treatment facility plans to recover filter flux losses from cake formation and filter fouling by frequently backpulsing the filter elements. The objective of the current paper is to develop a simple model of flux decline resulting from cake and pore fouling and potential flux recovery through backpulsing of the filters for Hanford waste filtration operations. To this end, a model capable of characterizing the decline in waste-simulant filter flux as a function of both irreversible pore blockage and reversible cake formation is proposed. This model is used to characterize the filtration behavior of Hanford waste simulants in both continuous and backpulsed operations. The model is then used to infer the optimal backpulse frequency under specific operating conditions.

  11. Integrated pore blockage-cake filtration model for crossflow filtration

    International Nuclear Information System (INIS)

    Crossflow filtration is to be a key process in the treatment and disposal of approximately 60,000 metric tons of high-level radioactive waste stored at the Hanford Site in Richland, Washington. Pacific Northwest National Laboratory is assessing filter performance with waste simulant materials that mimic the chemical and physical properties of Hanford tank waste. Prior simulant studies indicated that waste filtration performance may be limited by pore and cake fouling. To limit the shutdown of waste treatment operations, the pre-treatment facility plans to recover filter flux losses from cake formation and filter fouling by frequently backpulsing the filter elements. The objective of the current paper is to develop a simple model of flux decline resulting from cake and pore fouling and potential flux recovery through backpulsing of the filters for Hanford waste filtration operations. To this end, a model capable of characterizing the decline in waste-simulant filter flux as a function of both irreversible pore blockage and reversible cake formation is proposed. This model is used to characterize the filtration behavior of Hanford waste simulants in both continuous and backpulsed operations. The model is then used to infer the optimal backpulse frequency under specific operating conditions.

  12. China to Ban Unlicensed Production of Cakes and Moon Cakes Next Year

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ On August 29th, Pu Changcheng, Deputy Director of AQSIQ, addressing a national press conference on cake and moon cake quality safety market access, reported that as of the end of July 2007, 761cake and moon cake enterprises had gained market access qualifications and had obtained food production licenses.

  13. Moon Cakes, A Chinese Favorite

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    CHINA is a nation with many ethnic groups. Thus, there are many legends to explain the nation’s many festivals. The largest and most striking of these festivals are the Spring Festival and Midautumn Festival. Anywhere Chinese people go, they will remember and celebrate these two festivals. The Mid-autumn Festival falls on the fifteenth day of the 8th lunar month. In this festival, Chinese people eat moon cakes, a baked food, with a flour crust around a dense filling. Coming in a great variety of flavors and styles, the moon cake carries a great deal of symbolic significance. The moon cake is round like the moon. "Round" is pronounced "yuan" in Chinese. This character is full of good meanings. When used in reference to a

  14. Online Cake Cutting (published version)

    CERN Document Server

    Walsh, Toby

    2011-01-01

    We propose an online form of the cake cutting problem. This models situations where agents arrive and depart during the process of dividing a resource. We show that well known fair division procedures like cut-and-choose and the Dubins-Spanier moving knife procedure can be adapted to apply to such online problems. We propose some fairness properties that online cake cutting procedures can possess like online forms of proportionality and envy-freeness. We also consider the impact of collusion between agents. Finally, we study theoretically and empirically the competitive ratio of these online cake cutting procedures. Based on its resistance to collusion, and its good performance in practice, our results favour the online version of the cut-and-choose procedure over the online version of the moving knife procedure.

  15. Marble Cake Perspectives

    Science.gov (United States)

    Langmuir, C. H.

    2007-12-01

    Since the original suggestions by Hanson (Geol. Soc. London, 1977) and Allegre and Turcotte (Nature, 1986), the concept of a "veined" or "marble cake" mantle has gained wide acceptance as a paradigm for mantle composition and components. The "veined mantle" was conceived thinking of the mantle as an ultramafic migmatite with many types of veins, but emphasized metasomatic components contained in hydrous phases as an explanation for alkali basalts. The "marble cake" mantle emphasized recycled oceanic lithosphere. Both types of veins are inevitable consequences of mantle convection. Oceanic lithosphere is recycled and stretched; low melting components of the mantle are inevitably melted in ascending mantle flow, even beneath thick lithsosphere. Both vein types have been widely invoked to explain incompatible element enriched basalts from the mantle. Most recently, disequilibrium melting of veined mantle sources by various mechanisms have become a popular suggestion to explain diverse aspects of mantle geochemistry (e.g. Sobolev et al., Nature, 2005; Phipps Morgan et al., EPSL, 1999). The physical mechanisms that would allow disequilibrium melting of fine scale veins, however, remain to be demonstrated. Average upper mantle composition is residual to continents and requires removal of low F melts to generate the depleted MORB source, and enrichment by low F melts to create the enriched source. Such a process is also necessary in the Sobolev et al model for Hawaii, which generates the equivalent of a low F melt by two stages of larger degree melting. Enriched sources are not restricted to ocean islands, and the name "OIB source" is a misnomer. Enriched basalts occur on normal ridges, in back-arc basins, behind subduction zones, in continental rifts and in isolated volcanic cones. Most of these are not mantle plumes. Enriched components have been ascribed to recycled ocean lithosphere, but recycled ocean crust is depleted, not enriched. Therefore the isotopic signature

  16. A Piece of Cake

    Institute of Scientific and Technical Information of China (English)

    汪昱

    2006-01-01

    中文和英文都喜欢用“吃”来打比方。我们汉语中有个成语是用来形容一件事特别容易的,就是“小菜一碟”。英语中也有一个成语是差不多的意思:a piece of cake。看来饮食真的是人类的根本啊!和a piece of cake意思相近的还有aseasy as pie、a piece of pie。这两个也是挺有趣的短语。据考证,19世纪的时候pie这个词就用来指“非常容易的事情”了。但是它们确切的起源还是无人知晓。我们用三个例子来具体说明一下:John is very good at mathematics,so thetest was a piece of cake for him.约翰的数学很好,所以这次考试对他来说真是小菜一碟。—You’ll win this swimming competi-tion.—你会赢得这次游泳比赛的。—Why do you say that?—为什么这么说?—Because you can swim much fasterthan the other contestants.It’ll be a piece ofpie!—因为你比其他对手游得快多了。赢得比赛对你来说就是小菜一...

  17. Effects of personal relevance and simulated darkness on the affective appraisal of a virtual environment.

    Science.gov (United States)

    Toet, Alexander; Houtkamp, Joske M; Vreugdenhil, Paul E

    2016-01-01

    This study investigated whether personal relevance influences the affective appraisal of a desktop virtual environment (VE) in simulated darkness. In the real world, darkness often evokes thoughts of vulnerability, threat, and danger, and may automatically precipitate emotional responses consonant with those thoughts (fear of darkness). This influences the affective appraisal of a given environment after dark and the way humans behave in that environment in conditions of low lighting. Desktop VEs are increasingly deployed to study the effects of environmental qualities and (architectural or lighting) interventions on human behaviour and feelings of safety. Their (ecological) validity for these purposes depends critically on their ability to correctly address the user's cognitive and affective experience. Previous studies with desktop (i.e., non-immersive) VEs found that simulated darkness only slightly affects the user's behavioral and emotional responses to the represented environment, in contrast to the responses observed for immersive VEs. We hypothesize that the desktop VE scenarios used in previous studies less effectively induced emotional and behavioral responses because they lacked personal relevance. In addition, factors like signs of social presence and relatively high levels of ambient lighting may also have limited these responses. In this study, young female volunteers explored either a daytime or a night-time (low ambient light level) version of a desktop VE representing a deserted (no social presence) prototypical Dutch polder landscape. To enhance the personal relevance of the simulation, a fraction of the participants were led to believe that the virtual exploration tour would prepare them for a follow-up tour through the real world counterpart of the VE. The affective appraisal of the VE and the emotional response of the participants were measured through self-report. The results show that the VE was appraised as slightly less pleasant and more

  18. The relevance of thermal hydraulics pipeline simulation as a regulatory support tool

    Energy Technology Data Exchange (ETDEWEB)

    Silva, Patricia Mannarino; Santos, Almir Beserra dos [Agencia Nacional do Petroleo, Gas Natural e Biocombustiveis (ANP), Rio de Janeiro, RJ (Brazil)

    2009-07-01

    The capacity definition of a pipeline, along with its allocation, is very relevant to assure market transparency, nondiscriminatory access, security of supply, and also to give consistent signs for expansion needs. Nevertheless, the capacity definition is a controversial issue, and may widely vary depending on the technical and commercial assumptions made. To calculate a pipeline's nominal capacity, there are a variety of simulation tools, which include steady state, transient and on-line computer programs. It is desirable that the simulation tool is robust enough to predict the pipeline's capacity under different conditions. There are many variables that impact the flow through a pipeline, like gas characteristics, pipe and environmental variables. Designing a thermal model is a time-consuming task that requests understanding the level of detail need, in order to achieve success in its application. This article discusses the capacity definition, its role and calculation guidelines, describes ANP's experience with capacity calculation and further challenges according to the new regulation, and debates the role of thermal hydraulic simulation as a regulatory tool. (author)

  19. Packing a cake into a box

    CERN Document Server

    Skopenkov, Mikhail

    2010-01-01

    Given a cake in form of a triangle and a box that fits the mirror image of the cake, how to cut the cake into a minimal number of pieces so that it can be put into the box? The cake has an icing, so that we are not allowed to put it into the box upside down. V.G. Boltyansky asked this question in 1977 and showed that three pieces always suffice. In this paper we provide examples of cakes that cannot be cut into two pieces to put into the box. This shows that three is the answer to V.G. Boltyansky's question. Also we give examples of cakes which can be cut into two pieces.

  20. Phase separation and near-critical fluctuations in two-component lipid membranes: Monte Carlo simulations on experimentally relevant scales

    OpenAIRE

    Ehrig, Jens; Petrov, Eugene P.; Schwille, Petra

    2010-01-01

    By means of lattice-based Monte Carlo simulations, we address properties of two-component lipid membranes on the experimentally relevant spatial scales of order of a micrometer and time intervals of order of a second, using DMPC/DSPC lipid mixtures as a model system. Our large-scale simulations allowed us to obtain important results previously not reported in simulation studies of lipid membranes. We find that, within a certain range of lipid compositions, the phase transition from the fluid ...

  1. Neem cake: chemical composition and larvicidal activity on Asian tiger mosquito.

    Science.gov (United States)

    Nicoletti, Marcello; Mariani, Susanna; Maccioni, Oliviero; Coccioletti, Tiziana; Murugan, Kardaray

    2012-07-01

    New pesticides based on natural products are urgently needed, in consideration of their environmental care and lower collateral effects. Neem oil, the main product obtained from Azadiractha indica A. Juss, commonly known as neem tree, is mainly used in medical devices, cosmetics and soaps, as well as important insecticide. Manufacturing of neem oil first includes the collection of the neem seeds as raw material used for the extraction. Neem cake is the waste by-product remaining after extraction processes. The quality of the oil, as that of the cake, strictly depends from the quality of seeds as well as from the type of extraction processes used, which strongly influences the chemical composition of the product. Currently, the different types of commercial neem cake on the market are roughly identified as oiled and deoiled cake, but several other differences can be detected. The differences are relevant and must be determined, to obtain the necessary correlation between chemical constitution and larvicidal activities. Six different batches of neem cake, marketed by several Indian and European companies, were analyzed by HPLC and HPTLC, and their fingerprints compared, obtaining information about the different compositions, focusing in particular on nortriterpenes, considered as the main active components of neem oil. Therefore, the chemical composition of each cake was connected with the biological activitiy, i.e., the effects of the extracts of the six neem cakes were tested on eggs and larvae of Aedes albopictus (Stegomyia albopicta) (Diptera: Culicidae), commonly known as Asian tiger mosquito. The results confirmed the previously reported larvicide effects of neem cake that, however, can now be related to the chemical composition, in particular with nortriterpenes, allowing in that way to discriminate between the quality of the various marketed products, as potential domestic insecticides. PMID:22422292

  2. Neem cake: chemical composition and larvicidal activity on Asian tiger mosquito.

    Science.gov (United States)

    Nicoletti, Marcello; Mariani, Susanna; Maccioni, Oliviero; Coccioletti, Tiziana; Murugan, Kardaray

    2012-07-01

    New pesticides based on natural products are urgently needed, in consideration of their environmental care and lower collateral effects. Neem oil, the main product obtained from Azadiractha indica A. Juss, commonly known as neem tree, is mainly used in medical devices, cosmetics and soaps, as well as important insecticide. Manufacturing of neem oil first includes the collection of the neem seeds as raw material used for the extraction. Neem cake is the waste by-product remaining after extraction processes. The quality of the oil, as that of the cake, strictly depends from the quality of seeds as well as from the type of extraction processes used, which strongly influences the chemical composition of the product. Currently, the different types of commercial neem cake on the market are roughly identified as oiled and deoiled cake, but several other differences can be detected. The differences are relevant and must be determined, to obtain the necessary correlation between chemical constitution and larvicidal activities. Six different batches of neem cake, marketed by several Indian and European companies, were analyzed by HPLC and HPTLC, and their fingerprints compared, obtaining information about the different compositions, focusing in particular on nortriterpenes, considered as the main active components of neem oil. Therefore, the chemical composition of each cake was connected with the biological activitiy, i.e., the effects of the extracts of the six neem cakes were tested on eggs and larvae of Aedes albopictus (Stegomyia albopicta) (Diptera: Culicidae), commonly known as Asian tiger mosquito. The results confirmed the previously reported larvicide effects of neem cake that, however, can now be related to the chemical composition, in particular with nortriterpenes, allowing in that way to discriminate between the quality of the various marketed products, as potential domestic insecticides.

  3. 21 cake 网络蛋糕商%21cake Network Cake Business

    Institute of Scientific and Technical Information of China (English)

    李磊

    2010-01-01

    @@ 2010年4月21日,联想投资与一家名叫"廿一客"(21cake)的网络蛋糕店在北京共同发布战略合作计划.廿一客的年销售额及联想投资对其的注资、参股情况均未对外透露.

  4. Packing a cake into a box

    KAUST Repository

    Skopenkov, Mikhail

    2011-05-01

    Given a triangular cake and a box in the shape of its mirror image, how can the cake be cut into a minimal number of pieces so that it can be put into the box? The cake has icing, so we are not allowed to put it into the box upside down. V. G. Boltyansky asked this question in 1977 and showed that three pieces always suffice. In this paper we provide examples of cakes that cannot be cut into two pieces to be put into the box. This shows that three is the answer to Boltyansky\\'s question. We also give examples of cakes which can be cut into two pieces. © THE MATHEMATICAL ASSOCIATION OF AMERICA.

  5. SO{sub 2} removal in the filter cake of a jet-pulsed filter: A combined filter and fixed-bed reaction model

    Energy Technology Data Exchange (ETDEWEB)

    Kavouras, A.; Breitschaedel, B.; Krammer, G.; Garea, A.; Marques, J.A.; Irabien, A. [Graz Technical University, Graz (Austria)

    2002-10-30

    Jet-pulsed filters are frequently used to separate fine solid particles from gas streams. An example for the application of the filter as both a solid separator and a fixed-bed reactor is a dry flue gas cleaning process, where the dry solid sorbent Ca(OH){sub 2} forms a filter cake that captures a major part of the SO{sub 2} and HCl out of the flue gas. One important phenomenon concerning the formation of the filter cake on jet-pulsed filters is imperfect cake removal. Here a jet pulse tears off the entire filter cake from only a fraction of the exposed filter area, and only part of the total filter area is subjected to the jet-pulse cleaning. This property of jet-pulsed filters has a great influence on the chemical reaction simulation between gas and solid in the filter cake because the gas velocity through the cake, the cake thickness, and the residence time distribution of the solid forming the cake differ widely over the entire filter area. A recently developed filter model, in which different classes of cake thicknesses are understood to result from different cake generations, is used to determine the distributions of cake thickness, gas velocity, and residence time of the solid over the filter area. With the combination of the filter model and a fixed-bed reaction model using an empirical kinetic equation, the SO{sub 2} removal in the fixed bed of the filter cake can be simulated. The combined filter and reaction model was successfully validated with an experiment from a pilot plant for dry flue gas cleaning, where solid Ca(OH){sub 2} was used as a sorbent. A sample of the partially reacted sorbent from the pilot plant had been used to derive the empirical kinetic equation for SO{sub 2} sorption in fixed-bed laboratory experiments.

  6. Peanut cake concentrations in massai grass silage

    Directory of Open Access Journals (Sweden)

    Luciano S. Lima

    2013-03-01

    Full Text Available Objective. This experiment was conducted to evaluate the best concentration of peanut cake in the ensiling of massai grass of the chemical-bromatological composition, fermentative characteristics, forage value rate, ingestion estimates, and digestibility of dry matter in the silage. Materials and methods. The experiment was carried out at the Experimental Farm of São Gonçalo dos Campos at the Federal University of Bahia, Brazil. The treatments consisted of massai grass that was cut at 40 days and dehydrated, in addition to 0%, 8%, 16%, and 24% peanut cake in the fresh matter and treatment without cake. The material was compressed in experimental silos (7 liter that were opened after 76 days. Results. The addition of 8-24% peanut cake improved the silage’s chemical-bromatological parameters, increased the dry matter and non-fiber carbohydrates and reduced the fibrous components. There was a linear increase in the estimated values of digestibility and the ingestion of dry matter depending on the levels of peanut cake in the silage. There was an improvement in the fermentative characteristics, with a quadratic effect positive for levels of ammoniacal nitrogen. The forage value rate increased linearly with the inclusion of peanut cake. Conclusions. The inclusion of up to 24% peanut cake during ensiling of massai grass increases the nutritive value of silage and improves fermentation characteristics.

  7. Distributions of age, thickness and gas velocity in the cake of jet pulsed filters - Application and validation of a generations filter model

    Energy Technology Data Exchange (ETDEWEB)

    Kavouras, A.; Krammer, G. [Graz Technical University, Graz (Austria)

    2003-01-01

    Different imperfections are observed with jet pulsed filters. They manifest themselves most obviously in the curve of the pressure drop versus time. A convex pressure drop curve indicates cake compaction. But jet pulsed filters frequently show a concave rise of the pressure drop curve. This phenomenon is due to a strongly nonuniform cake area load on the filter and it is generally attributed to incomplete cake removal. Incomplete cake removal takes place when only a fraction of the total filter area is cleaned at the end of a filter cycle or when patchy cleaning prevails. In this paper a filter model is proposed in which the different classes of cake thickness are understood to result from different cake generations. A cake becomes one generation older when it survives the jet pulse cleaning at the end of a filtration cycle, although the area that is occupied by the cake on the filter medium is diminished by the jet pulse. This generations filter model can be used to find the distributions of age, thickness and gas velocities in the cake from steady-state operational data. The steady-state, periodic model provides a complete basis for the simulation of heterogeneous gas/solid reactions in the cake of jet pulsed filters. In the model intermediate cake build up during the cleaning procedure is considered. There redeposition of removed filter cake also takes place, and its extent is estimated. Experiments from a pilot plant for dry flue gas cleaning are presented and the generations filter model is validated with the experimental data.

  8. Rapeseed cake as a biomass source

    Energy Technology Data Exchange (ETDEWEB)

    Culcuoglu, E.; Unay, E.; Karaosmanoglu, F.

    2002-04-01

    The term biomass source covers purpose-grown agricultural crops (oil seeds), conventional agricultural crops (sugar and starch), trees, and novel species (C{sub 3} and C{sub 4}), as well as agricultural, forest, agroindustrial and domestic wastes, effluents, and residues. Among these sources, cakes (meals) that are residual products derived from oil seed plants have significant potential. All over the world rapeseed plant is grown widely and a significant amount of it can be obtained following rapeseed oil making. Most of the cake is evaluated as an animal meal. In this study, physical and chemical properties of rapeseed cake have been determined and presented as a biomass source candidate. (author)

  9. Verkkosovellus CakePHP:lla : case : tuntikirjanpito

    OpenAIRE

    Kettula, Katja

    2012-01-01

    Tämä opinnäytetyö käsittelee verkkosovelluksen toteuttamista PHP-ohjelmointikehys CakePHP:n avulla. Työ on tehty Tilipalvelu Capellan toimeksiannosta. Sovellus on tarkoitettu tuntikirjanpitoa varten. CakePHP, jota tässä työssä käsitellään, on kokoelma koodia, kirjastoja ja käytäntöjä. Se on erityisesti suunniteltu webkehittämistä varten. Websivujen tekeminen ohjelmointikehyksellä on nopeaa, koska tärkeimmät toiminnot on jo valmiiksi ohjelmoitu. Työn tavoitteena on havaita, miten CakePHP...

  10. USING SAFFRON CAKE IN FEEDING CALVES

    OpenAIRE

    Nikolaev S. I.; Kucherova I. A.; Chehranova S. V.

    2014-01-01

    The article proves a positive effect of feeding with saffron cake and premix based this substance on growth and development, nutrient utilization ration, morphological and biochemical parameters of blood of calves of black-motley breed

  11. Two-player envy-free multi-cake division

    CERN Document Server

    Cloutier, John; Su, Francis Edward

    2009-01-01

    We introduce a generalized cake-cutting problem in which we seek to divide multiple cakes so that two players may get their most-preferred piece selections: a choice of one piece from each cake, allowing for the possibility of linked preferences over the cakes. For two players, we show that disjoint envy-free piece selections may not exist for two cakes cut into two pieces each, and they may not exist for three cakes cut into three pieces each. However, there do exist such divisions for two cakes cut into three pieces each, and for three cakes cut into four pieces each. The resulting allocations of pieces to players are Pareto-optimal with respect to the division. We use a generalization of Sperner's lemma on the polytope of divisions to locate solutions to our generalized cake-cutting problem.

  12. Extraction and purification of yellow cake

    International Nuclear Information System (INIS)

    This dissertation has reviewed current studies on production and purification of yellow cake from uranium ores by both acid and alkaline leaching processes. It comprises three chapters, the first one deal with uranium minerals, uranium deposits, geology of uranium and uranium isotopes. The second chapter covers mining and milling methods, uranium leaching chemistry, precipitation, and purification of uranium concentrate by solvent extraction and possible impurities that commonly interfered with yellow cake. The last chapter presented ongoing literature review.(Author)

  13. A Dictatorship Theorem for Cake Cutting

    DEFF Research Database (Denmark)

    Branzei, Simina; Miltersen, Peter Bro

    2015-01-01

    We consider discrete protocols for the classical Steinhaus cake cutting problem. Under mild technical conditions, we show that any deterministic strategy-proof protocol in the standard Robertson-Webb query model is dictatorial, that is, there is a fixed agent to which the protocol allocates...... the entire cake. In contrast, we exhibit randomized protocols that are truthful in expectation and compute approximately fair allocations....

  14. Cake kidney drained by single ureter

    Directory of Open Access Journals (Sweden)

    Adriano A. Calado

    2004-08-01

    Full Text Available Cake kidney is a rare congenital anomaly of the urogenital tract, with a few more than 20 cases described in the literature. It can be diagnosed at any age range. Normally, drainage is achieved by 2 ureters, and there are only 5 reports in the literature of cake kidney drained by a single ureter. The authors describe one more case of this rare malformation of the urinary tract.

  15. Simulations of 3D LPI's relevant to IFE using the PIC code OSIRIS

    Science.gov (United States)

    Tsung, F. S.; Mori, W. B.; Winjum, B. J.

    2014-10-01

    We will study three dimensional effects of laser plasma instabilities, including backward raman scattering, the high frequency hybrid instability, and the two plasmon instability using OSIRIS in 3D Cartesian geometry and cylindrical 2D OSIRIS with azimuthal mode decompositions. With our new capabilities we hope to demonstrate that we are capable of studying single speckle physics relevant to IFE in an efficent manner.

  16. From Baking a Cake to Solving the Schrodinger Equation

    OpenAIRE

    Olszewski, Edward A.

    2005-01-01

    The primary emphasis of this study has been to explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. Restricting our consideration to the genoise, one of the basic cakes of classic French cuisine, we have obtained a semi-empirical formula for its baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The formula, which is based on the Diffusion e...

  17. Physics of a partially ionized gas relevant to galaxy formation simulations -- the ionization potential energy reservoir

    CERN Document Server

    Vandenbroucke, Bert; Schroyen, Joeri; Jachowicz, Natalie

    2013-01-01

    Simulation codes for galaxy formation and evolution take on board as many physical processes as possible beyond the standard gravitational and hydrodynamical physics. Most of this extra physics takes place below the resolution level of the simulations and is added in a sub-grid fashion. However, these sub-grid processes affect the macroscopic hydrodynamical properties of the gas and thus couple to the on-grid physics that is explicitly integrated during the simulation. In this paper, we focus on the link between partial ionization and the hydrodynamical equations. We show that the energy stored in ions and free electrons constitutes a potential energy term which breaks the linear dependence of the internal energy on temperature. Correctly taking into account ionization hence requires modifying both the equation of state and the energy-temperature relation. We implemented these changes in the cosmological simulation code Gadget2. As an example of the effects of these changes, we study the propagation of Sedov-...

  18. Planned upgrade to the coaxial plasma source facility for high heat flux plasma flows relevant to tokamak disruption simulations

    International Nuclear Information System (INIS)

    Plasma disruptions in tokamaks remain serious obstacles to the demonstration of economical fusion power. In disruption simulation experiments, some important effects have not been taken into account. Present disruption simulation experimental data do not include effects of the high magnetic fields expected near the PFCs in a tokamak major disruption. In addition, temporal and spatial scales are much too short in present simulation devices to be of direct relevance to tokamak disruptions. To address some of these inadequacies, an experimental program is planned at North Carolina State University employing an upgrade to the Coaxial Plasma Source (CPS-1) magnetized coaxial plasma gun facility. The advantages of the CPS-1 plasma source over present disruption simulation devices include the ability to irradiate large material samples at extremely high areal energy densities, and the ability to perform these material studies in the presence of a high magnetic field. Other tokamak disruption relevant features of CPS-1U include a high ion temperature, high electron temperature, and long pulse length

  19. Time-Domain Simulations of Transient Species in Experimentally Relevant Environments

    Energy Technology Data Exchange (ETDEWEB)

    Ueltschi, Tyler W.; Fischer, Sean A.; Apra, Edoardo; Tarnovsky, Alexander N.; Govind, Niranjan; El-Khoury, Patrick Z.; Hess, Wayne P.

    2016-02-04

    Simulating the spectroscopic properties of short-lived thermal and photochemical reaction intermediates and products is a challenging task, as these species often feature atypical molecular and electronic structures. The complex environments in which such species typically reside in practice add further complexity to the problem. Herein, we tackle this problem in silico using ab initio molecular dynamics (AIMD) simulations, employing iso-CHBr3, namely H(Br)C-Br-Br, as a prototypical system. This species was chosen because it features both a non-conventional C-Br-Br bonding pattern, as well as a strong dependence of its spectral features on the local environment in which it resides, as illustrated in recent experimental reports. The spectroscopic properties of iso-CHBr3 were measured by several groups that captured this transient intermediate in the photochemistry of CHBr3 in the gas phase, in rare gas matrices at 5K, and in solution under ambient laboratory conditions. We simulate the UV-Vis and IR spectra of iso-CHBr3 in all three media, including a Ne cluster (64 atoms) and a methylcyclohexane cage (14 solvent molecules) representative of the matrix isolated and solvated species. We exclusively perform fully quantum mechanical static and dynamic simulations. By comparing our condensed phase simulations to their experimental analogues, we stress the importance of (i) conformational sampling, even at cryogenic temperatures, and (ii) using a fully quantum mechanical description of both solute and bath to properly account for the experimental observables.

  20. Preparation of food supplements from oilseed cakes.

    Science.gov (United States)

    Sunil, L; Appaiah, Prakruthi; Prasanth Kumar, P K; Gopala Krishna, A G

    2015-05-01

    Oilseed cakes have been in use for feed preparation. Being rich in proteins, antioxidants, fibers, vitamins and minerals, oilseed cakes have been considered ideal for food supplementation. These oilseed cakes can be processed and made more palatable and edible by suitable treatments and then incorporated as food supplements for human consumption. Rice bran pellets (RBP), stabilized rice bran (SRB), coconut cake (CC) and sesame cake (SC) were taken up for the study. These were mixed with distilled water and cooked in such a way to separate the cooked solid residue and liquid extract followed by freeze drying to get two products from each. The raw, cooked dried residue and extract were analyzed for various parameters such as moisture (0.9-27.4 %), fat (2.1-16.1 %), ash (3.3-9.0 %), minerals (2.6-633.2 mg/100 g), total dietary fiber (23.2-58.2 %), crude fiber (2.7-10.5 %), protein (3.2-34.0 %), and the fat further analyzed for fatty acid composition, oryzanol (138-258 mg/100 g) and lignan (99-113 mg/100 g) contents and also evaluated sensory evaluation. Nutritional composition of products as affected by cooking was studied. The cooked products (residue and extract) showed changes in nutrients content and composition from that of the starting cakes and raw materials, but retained more nutrients in cooked residue than in the extract. The sensory evaluation of cooked residue and extract showed overall higher acceptability by the panelists than the starting cakes and raw materials. On the basis of these findings it can be concluded that these cooked residue and extract products are highly valuable for food supplementation than the raw ones. PMID:25892801

  1. The Relevance of a Back-Scatter Model for Depth-Averaged Flow Simulation

    NARCIS (Netherlands)

    Van Prooijen, B.C.; Uijttewaal, W.S.J.

    2008-01-01

    This study demonstrates the importance of a sophisticated sub-grid model when performing a depth-averaged unsteady RANS simulation of a shallow flow. The reduction of resolution and the spatial dimensions exclude important physical processes as present in three-dimensional turbulence. Especially the

  2. High-Fidelity Patient Simulators to Expose Undergraduate Students to the Clinical Relevance of Physiology Concepts

    Science.gov (United States)

    Harris, David M.; Bellew, Christine; Cheng, Zixi J.; Cendán, Juan C.; Kibble, Jonathan D.

    2014-01-01

    The use of high-fidelity patient simulators (HFPSs) has expanded throughout medical, nursing, and allied health professions education in the last decades. These manikins can be programmed to represent pathological states and are used to teach clinical skills as well as clinical reasoning. First, the students are typically oriented either to the…

  3. From baking a cake to solving the diffusion equation

    Science.gov (United States)

    Olszewski, Edward A.

    2006-06-01

    We explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. We restrict our consideration to the génoise and obtain a semiempirical relation for the baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The relation, which is based on the diffusion equation, has three parameters whose values are estimated from data obtained by baking cakes in cylindrical pans of various diameters. The relation takes into account the evaporation of moisture at the top surface of the cake, which is the dominant factor affecting the baking time of a cake.

  4. Information Theoretic cutting of a cake

    CERN Document Server

    Delgosha, Payam

    2012-01-01

    Cutting a cake is a metaphor for the problem of dividing a resource (cake) among several agents. The problem becomes non-trivial when the agents have different valuations for different parts of the cake (i.e. one agent may like chocolate while the other may like cream). A fair division of the cake is one that takes into account the individual valuations of agents and partitions the cake based on some fairness criterion. Fair division may be accomplished in a distributed or centralized way. Due to its natural and practical appeal, it has been a subject of study in economics under the topic of "Fair Division". To best of our knowledge the role of partial information in fair division has not been studied so far from an information theoretic perspective. In this paper we study two important algorithms in fair division, namely "divide and choose" and "adjusted winner" for the case of two agents. We quantify the benefit of negotiation in the divide and choose algorithm, and its use in tricking the adjusted winner a...

  5. Relevance of the subgrid-scales for large eddy simulations of turbulence-radiation interactions in a turbulent plane jet

    International Nuclear Information System (INIS)

    An a priori study based on direct numerical simulation (DNS) of a non-isothermal turbulent plane jet has been carried out in order to analyse the role of the small-scales of turbulence on thermal radiation. Filtered DNS and large eddy simulation (LES) without subgrid-scale (SGS) model have been estimated for the radiative heat transfer. The comparison of the results highlights the subgrid-scale influence over the filtered radiation quantities, such as the radiative intensity and the radiative emission. The influence of the optical thickness is also studied. It is shown that the subgrid-scales are not significant near the centerline of the jet, where the radiative heat transfer is more important, and therefore that the SGS can be neglected in this configuration. However, when the optical thickness increases, the SGS become relevant and SGS modeling may be needed.

  6. First results of the CAKE experiment

    CERN Document Server

    Chiarusi, T; Cecchini, S; Di Ferdinando, D; Giacomelli, G; Kumar, A; Patrizii, L; Togo, V; Valieri, C

    2003-01-01

    We present the preliminary results of the cosmic abundances below the knee energies (CAKE) experiment for the study of the primary cosmic- ray composition and for the search of exotic particles in the primary cosmic radiation. CAKE uses CR39** registered trademark and Lexan nuclear track detectors, which were calibrated with beams of 158 A Ge V Pb ions and 1 A GeV Fe ions at the CERN and BNL accelerators, respectively. Results based on the analysis of a first data sample are shown.

  7. First results of the CAKE experiment

    Energy Technology Data Exchange (ETDEWEB)

    Chiarusi, T. E-mail: chiarusi@bo.infn.it; Bottazzi, E.; Cecchini, S.; Di Ferdinando, D.; Giacomelli, G.; Kumar, A.; Patrizii, L.; Togo, V.; Valieri, C

    2003-06-01

    We present the preliminary results of the cosmic abundances below the knee energies (CAKE) experiment for the study of the primary cosmic-ray composition and for the search of exotic particles in the primary cosmic radiation. CAKE uses CR39[reg] and Lexan nuclear track detectors, which were calibrated with beams of 158 A GeV Pb ions and 1 A GeV Fe ions at the CERN and BNL accelerators, respectively. Results based on the analysis of a first data sample are shown.

  8. The CAKE experiment: Progress and new results

    Energy Technology Data Exchange (ETDEWEB)

    Chiarusi, T. [Department of Physics, University of Bologna e INFN Sez. Bologna, 40127 Bologna (Italy)]. E-mail: chiarusi@roma1.infn.it; Cecchini, S. [Department of Physics, University of Bologna e INFN Sez. Bologna, 40127 Bologna (Italy); INAF/IASF Sez. Bologna, 40129 Bologna (Italy); Giacomelli, G. [Department of Physics, University of Bologna e INFN Sez. Bologna, 40127 Bologna (Italy); Manzoor, S. [Department of Physics, University of Bologna e INFN Sez. Bologna, 40127 Bologna (Italy); PRD, PINSTECH, P.O., Nilore Islamabad (Pakistan); Medinaceli, E. [Department of Physics, University of Bologna e INFN Sez. Bologna, 40127 Bologna (Italy); Instituto de Investigaciones Fisicas, UMSA, La Paz (Bolivia); Patrizii, L. [Department of Physics, University of Bologna e INFN Sez. Bologna, 40127 Bologna (Italy); Togo, V. [Department of Physics, University of Bologna e INFN Sez. Bologna, 40127 Bologna (Italy)

    2005-11-15

    CAKE (cosmic abundances below the knee energies) is a prototype balloon experiment for the determination of the charge spectra of the primary cosmic-ray nuclei with Z>28 and the search for exotic heavy particles in the primary cosmic radiation. CAKE is made of stacks of CR39{sup (R)} and Lexan{sup (R)} nuclear track detectors; it has a geometric acceptance of about 1.7m{sup 2}sr for Fe nuclei. Here, the scanning strategy and the algorithms used for tracking in automatic mode of the CR events are presented.

  9. Cake Filtration in Viscoelastic Polymer Solutions

    Science.gov (United States)

    Surý, Alexander; Machač, Ivan

    2009-07-01

    In this contribution, the filtration equations for a cake filtration in viscoelastic fluids are presented. They are based on a capillary hybrid model for the flow of a power law fluid. In order to express the elastic pressure drop excess in the flow of viscoelastic filtrate through the filter cake and filter screen, modified Deborah number correction functions are included into these equations. Their validity was examined experimentally. Filtration experiments with suspensions of hardened polystyrene particles (Krasten) in viscoelastic aqueous solutions of polyacryl amides (0.4% and 0.6%wt. Kerafloc) were carried out at a constant pressure on a cylindrical filtration unit using filter screens of different resistance.

  10. Professor Schmidt’s Banana Cake Recipe

    DEFF Research Database (Denmark)

    Schmidt, Bjarne

    2016-01-01

    In this paper we present the recipe of the (not yet) famous banana cake. The recipe has a solid background in the literature, but our experiments have shown that the outcome can be improved significantly by doping the batter with different kinds of ingredients.......In this paper we present the recipe of the (not yet) famous banana cake. The recipe has a solid background in the literature, but our experiments have shown that the outcome can be improved significantly by doping the batter with different kinds of ingredients....

  11. Phase separation and near-critical fluctuations in two-component lipid membranes: Monte Carlo simulations on experimentally relevant scales

    Science.gov (United States)

    Ehrig, Jens; Petrov, Eugene P.; Schwille, Petra

    2011-04-01

    By means of lattice-based Monte Carlo simulations, we address the properties of two-component lipid membranes on the experimentally relevant spatial scales of the order of a micrometer and time intervals of the order of 1 s, using DMPC/DSPC lipid mixtures as a model system. Our large-scale simulations allowed us to obtain important results not reported previously in simulation studies of lipid membranes. We find that, for a certain range of lipid compositions, the phase transition from the fluid phase to the fluid-gel phase coexistence proceeds via near-critical fluctuations, whereas for other lipid compositions this phase transition has a quasi-abrupt character. In the presence of near-critical fluctuations, transient subdiffusion of lipid molecules is observed. These features of the system are stable with respect to perturbations in lipid interaction parameters used in our simulations. The line tension characterizing lipid domains in the fluid-gel coexistence region is found to be in the pN range. On approaching the critical point, the line tension, the inverse correlation length of fluid-gel spatial fluctuations and the corresponding inverse order parameter susceptibility of the membrane vanish. All these results are in agreement with recent experimental findings for model lipid membranes. Our analysis of the domain coarsening dynamics after an abrupt quench of the membrane to the fluid-gel coexistence region reveals that lateral diffusion of lipids plays an important role in the fluid-gel phase separation process.

  12. Simulations of the Nuclear Recoil Head-Tail Signature in Gases Relevant to Directional Dark Matter Searches

    CERN Document Server

    Majewski, P; Snowden-Ifft, D P; Spooner, N J C

    2009-01-01

    We present the first detailed simulations of the head-tail effect relevant to directional Dark Matter searches. Investigations of the location of the majority of the ionization charge as being either at the beginning half (tail) or at the end half (head) of the nuclear recoil track were performed for carbon and sulphur recoils in 40 Torr negative ion carbon disulfide and for fluorine recoils in 100 Torr carbon tetrafluoride. The SRIM simulation program was used, together with a purpose-written Monte Carlo generator, to model production of ionizing pairs, diffusion and basic readout geometries relevant to potential real detector scenarios, such as under development for the DRIFT experiment. The results clearly indicate the existence of a head-tail track asymmetry but with a magnitude critically influenced by two competing factors: the nature of the stopping power and details of the range straggling. The former tends to result in the tail being greater than the head and the latter the reverse.

  13. Atomistic simulations of the effect of reactor-relevant parameters on be sputtering

    Science.gov (United States)

    Safi, E.; Björkas, C.; Lasa, A.; Nordlund, K.; Sukuba, I.; Probst, M.

    2015-08-01

    Beryllium (Be) is the main plasma-facing material in the present day fusion reactor JET as well as in the upcoming ITER. Thus, the Be erosion plays a key role in predicting the life-time and viability of the reactors. In this work, Be surface erosion and morphology changes due to deuterium (D) irradiation are studied by using molecular dynamics simulations, varying key parameters such as particle flux, surface temperature and impact energy. At low temperatures, the main molecular species among the sputtered particles is BeD due to a low D surface concentration, as the incoming D projectiles cluster beneath the surface. At higher temperatures, the D surface concentration increases and larger species (BeD2, BeD3) dominate the molecular erosion, lowering the BeD to Be ratio. When approaching the Be melting point, D desorbs from the surface, increasing the fraction of Be eroded as BeD. The larger molecules will dissociate as soon as entering the edge plasma, with only a minor contribution to the BeD formation. These findings correlate well with observations at JET. The effect of the incoming D flux on the results is negligible.

  14. The Power of Phase I Studies to Detect Clinical Relevant QTc Prolongation: A Resampling Simulation Study

    Directory of Open Access Journals (Sweden)

    Georg Ferber

    2015-01-01

    Full Text Available Concentration-effect (CE models applied to early clinical QT data from healthy subjects are described in the latest E14 Q&A document as promising analysis to characterise QTc prolongation. The challenges faced if one attempts to replace a TQT study by thorough ECG assessments in Phase I based on CE models are the assurance to obtain sufficient power and the establishment of a substitute for the positive control to show assay sensitivity providing protection against false negatives. To demonstrate that CE models in small studies can reliably predict the absence of an effect on QTc, we investigated the role of some key design features in the power of the analysis. Specifically, the form of the CE model, inclusion of subjects on placebo, and sparse sampling on the performance and power of this analysis were investigated. In this study, the simulations conducted by subsampling subjects from 3 different TQT studies showed that CE model with a treatment effect can be used to exclude small QTc effects. The number of placebo subjects was also shown to increase the power to detect an inactive drug preventing false positives while an effect can be underestimated if time points around tmax are missed.

  15. LDPE/PHB blends filled with castor oil cake

    Science.gov (United States)

    Burlein, Gustavo A.; Rocha, Marisa C. G.

    2015-05-01

    The response surface methodology (RSM) is a collection of mathematical techniques useful for developing, improving and optimizing process. In this study, RSM technique was applied to evaluate the effect of the components proportion on the mechanical properties of low density polyethylene (LDPE)/ poly (3-hydroxy-butyrate) (PHB) blends filled with castor oil cake (CC). The blends were prepared by melt mixing in a twin screw extruder. Low density polyethylene, poly (3-hydroxy-butyrate) and castor oil pressed cake were represented by the input variables designated as LDPE, PHB and CC, respectively. As it was desirable to consider the largest LDPE content in the ternary system, the components of the mixture were subjected to the following constraints: 0.7 ≤ LDPE ≤ 1.0, 0≤ PHB≤0.3 e 0 ≤ CC ≤0.3. The mechanical properties of the different mixtures were determined by conventional ASTM tests and were evaluated through analysis of variance performed by the Minitab software. Some polynomial equations were tested in order to describe the mechanical behavior of the samples. The quadratic model in pseudo components was selected for describing the tensile behavior because it was the most efficient from a statistical point of view (p-value ≤ 0.05; coefficient of determination (r2) close to 1 and variation inflation factor (VIF) values castor oil cake to LDPE. The morphological study of the materials obtained showed that LDPE/PHB blends are immiscible and form morphological structures with well distinguished phase boundaries between dispersed phase and matrix. Biodegradation was evaluated burying the samples in simulated soil for different periods of time. The LDPE/PHB/CC mixtures with higher content of PHB showed more pronounced degradation. Under the experimental conditions studied the LDPE/CC compositions presented no degradation. However, the loss of mass of the LDPE/PHB/CC mixtures was higher than the loss of mass of the corresponding LDPE/PHB binary blend. This

  16. Laboratory Simulated Impact Shock on Ices relevant to Planetary icy Bodies

    Science.gov (United States)

    Nna Mvondo, D.; Khare, B. N.; McKay, C. P.; Ishihara, T.

    2006-12-01

    Several icy satellites of the outer planets show impact cratering features and it is recognised that this process may have played a crucial role in the formation and evolution of icy bodies. The effect of impact by extraterrestrial objects into the surface is commonly related to physical changes. Most of the research applied to impacts on ices has been developed to study and understand the cratering formation process and their physical, geophysical characteristics. Chemical changes and synthesis occurring on icy planetary surfaces are generally explained by the influence of UV photons and high-energy charged particles on ices. Nonetheless, impact process onto ices could be a source of local or global endogenic process and could be especially advantageous as an efficient energy source for driving interesting chemistry. Impacts can ensure that icy surfaces are eventually exposed, for a limited period of time, to aqueous melt in impact craters and ejecta and one can imagine that impurities included in the ice may undergo hydrolysis and other reactions under such conditions. Upon impact, the kinetic energy of the bolide is transferred to the ground liberating a great deal of stress energy which could initiate in situ a diverse series of chemical reactions in the fracture zone beneath the crater (Borucki et al., 2002; Jones and Lewis, 1987). Here we present a new approach testing in laboratory the chemistry conducted by impacts into planetary ices and we report the first experimental results. We have irradiated with a powerful pulsed laser icy mixtures of pure water ices containing CO2, Na2CO3, CH3OH and CH3OH / (NH4)2SO4 at 77K. GC-MS and FTIR analyses show that hydrogen peroxide, carbon monoxide and methanol are formed in irradiated H2O / CO2 ices. Ice containing sodium carbonate generates under simulated impact CO and CO2 which are also produced in impacted H2O / CH3OH and H2O / CH3OH / (NH4)2SO4 ices. But, in both latter icy mixtures, methane and more complex

  17. Phase separation and near-critical fluctuations in two-component lipid membranes: Monte Carlo simulations on experimentally relevant scales

    CERN Document Server

    Ehrig, Jens; Schwille, Petra

    2010-01-01

    By means of lattice-based Monte Carlo simulations, we address properties of two-component lipid membranes on the experimentally relevant spatial scales of order of a micrometer and time intervals of order of a second, using DMPC/DSPC lipid mixtures as a model system. Our large-scale simulations allowed us to obtain important results previously not reported in simulation studies of lipid membranes. We find that, within a certain range of lipid compositions, the phase transition from the fluid phase to the fluid-gel phase coexistence proceeds via near-critical fluctuations, while for other lipid compositions this phase transition has a quasi-abrupt character. The line tension characterizing lipid domains in the fluid-gel coexistence region is found to be ~2 pN. When approaching the critical point, the line tension, the inverse correlation length of fluid-gel spatial fluctuations, and the corresponding inverse order parameter susceptibility of the membrane vanish. All these results are in agreement with recent e...

  18. Indirect Revelation Mechanisms for Cake Cutting

    DEFF Research Database (Denmark)

    Branzei, Simina; Miltersen, Peter Bro

    We consider discrete protocols for the classical Steinhaus cake cutting problem. Under mild technical conditions, we show that any deterministic strategy-proof protocol in the standard Robertson-Webb query model is dictatorial, that is, there is a fixed agent to which the protocol allocates...

  19. Experiment and Simulation of Autoignition in Jet Flames and its Relevance to Flame Stabilization and Structure

    KAUST Repository

    Al-Noman, Saeed M.

    2016-06-01

    mainly between the fuel nozzle and the lifted flame edge. On the other hand, they were formed just prior to the flame edge for the non-autoignited lifted flames. The effect of fuel pyrolysis and partial oxidation were found to be important in explaining autoignited liftoff heights, especially in the Mild combustion regime. Flame structures of autoignited flames were investigated numerically for syngas (CO/H2) and methane fuels. The simulations of syngas fuel accounting for the differential diffusion have been performed by adopting several kinetic mechanisms to test the models ability in predicting the flame behaviors observed previously. The results agreed well with the observed nozzle-attached flame characteristics in case of non-autoignited flames. For autoignited lifted flames in high temperature regime, a unique autoignition behavior can be predicted having HO2 and H2O2 radicals in a broad region between the nozzle and stabilized lifted flame edge. Autoignition characteristics of laminar nonpremixed methane jet flames in high- temperature coflow air were studied numerically. Several flame configurations were investigated by varying the initial temperature and fuel mole fraction. Characteristics of chemical kinetics structures for autoignited lifted flames were discussed based on the kinetic structures of homogeneous autoignition and flame propagation of premixed mixtures. Results showed that for autoignited lifted flame with tribrachial structure, a transition from autoignition to flame propagation modes occurs for reasonably stoichiometric mixtures. Characteristics of Mild combustion can be treated as an autoignited lean premixed lifted flame. Transition behavior from Mild combustion to a nozzle-attached flame was also investigated by increasing the fuel mole fraction.

  20. Restructuring of colloidal cakes during dewatering.

    Science.gov (United States)

    Madeline, J B; Meireles, M; Bourgerette, C; Botet, R; Schweins, R; Cabane, B

    2007-02-13

    Aqueous suspensions of aggregated silica particles have been dewatered to the point where the colloidal aggregates connect to each other and build a macroscopic network. These wet cakes have been compressed through the application of osmotic pressure. Some cakes offer a strong resistance to osmotic pressure and remain at a low volume fraction of solids; other cakes yield at low applied pressures, achieving nearly complete solid/liquid separation. We used small angle neutron scattering and transmission electron microscopy to determine the processes by which the particles move and reorganize during cake collapse. We found that these restructuring processes follow a general course composed of three stages: (1) at all scales, voids are compressed, with large voids compressed more extensively than smaller ones; the local order remains unchanged; (2) all voids with diameters in the range of 2-20 particle diameters collapse, and a few dense regions (lumps) are formed; and (3) the dense lumps build a rigid skeleton that resists further compression. Depending on the nature of interparticle bonds, some cakes jump spontaneously into stage 3 while others remain stuck in stage 1. To elucidate the relation between bond strength and compression resistance, we have constructed a numerical model of the colloidal network. In this model, particles interact through noncentral forces that are produced by springs attached to their surfaces. Networks made of bonds that break upon stretching evolve through a plastic deformation that reproduces the three stages of restructuring evidenced by the experiments. Networks made of bonds that are fragile jump into stage 3. Networks made of bonds that can be stretched without breaking evolve through elastic compression and restructure only according to stage 1.

  1. A large-eddy simulation study on statistical attributes of urban-like geometries relevant to parameterizing bulk aerodynamic characteristics

    Science.gov (United States)

    Zhu, Xiaowei; Anderson, William

    2015-11-01

    The inherent spatial heterogeneity exhibited by real urban environments complicates a priori estimation of the roughness height needed to parameterize the inertial layer mean streamwise velocity. A large-eddy simulation study of turbulent flow over 3-D random urban-like topographies is conducted to explore the effects of surface geometry on bulk aerodynamic characterization. In a mean sense, we find that statistical attributes including surface height root mean square and skewness can adequately capture the spatial heterogeneities and randomness of real urban geometries. We find, however, that higher-order statistical moments have a negligible affect on aerodynamic drag (i.e. kurtosis may be omitted). The results enable exploration of applicability of some recently-proposed roughness parameterizations that are relevant to complex, urban-like roughness (including the model proposed by Flack and Schultz, 2010: J. Fluids Eng. 132, 041203-1). We evaluate empirical parameters needed in these models for the present urban-like cases. We find that two empirical parameters (relevant to height rms and skewness) can characterize the bulk aerodynamic roughness of topographies with statistical attributes comparable to dense urban environments. This work was supported by the Army Research Office, Atmospheric Sciences Program (PM: Dr. S. Collier) under Grant # W911NF-13-1-0474. Computational resources were provided by the Texas Advanced Computing Center at the University of Texas.

  2. Fractional volume integration in two-dimensional NMR spectra: CAKE, a Monte Carlo approach.

    Science.gov (United States)

    Romano, Rocco; Paris, Debora; Acernese, Fausto; Barone, Fabrizio; Motta, Andrea

    2008-06-01

    Quantitative information from multi-dimensional NMR experiments can be obtained by peak volume integration. The standard procedure (selection of a region around the chosen peak and addition of all values) is often biased by poor peak definition because of peak overlap. Here we describe a simple method, called CAKE, for volume integration of (partially) overlapping peaks. Assuming the axial symmetry of two-dimensional NMR peaks, as it occurs in NOESY and TOCSY when Lorentz-Gauss transformation of the signals is carried out, CAKE estimates the peak volume by multiplying a volume fraction by a factor R. It represents a proportionality ratio between the total and the fractional volume, which is identified as a slice in an exposed region of the overlapping peaks. The volume fraction is obtained via Monte Carlo Hit-or-Miss technique, which proved to be the most efficient because of the small region and the limited number of points within the selected area. Tests on simulated and experimental peaks, with different degrees of overlap and signal-to-noise ratios, show that CAKE results in improved volume estimates. A main advantage of CAKE is that the volume fraction can be flexibly chosen so as to minimize the effect of overlap, frequently observed in two-dimensional spectra. PMID:18396078

  3. Vertical variations of soil hydraulic properties within two soil profiles and its relevance for soil water simulations

    Science.gov (United States)

    Schwen, Andreas; Zimmermann, Michael; Bodner, Gernot

    2014-08-01

    Numerical simulations of soil water dynamics can be valuable tools for the assessment of different soil and land management practices. For accurate simulations, the soil hydraulic properties (SHP), i.e. the hydraulic conductivity and water retention function have to be properly known. They can be either estimated from physical soil properties by pedotransfer functions (PTF) or measured. In most studies, soil profiles are analyzed and sampled with respect to their pedogenic horizons. While considerable effort has been put on horizontal spatial SHP variations, vertical changes within soil profiles have not been analyzed in detail. Therefore, the objectives of this study were (i) the SHP measurement along vertical transects within two soil profiles, (ii) to evaluate their spatial variation and correlation with physical soil properties, and (iii) to assess the impact of the SHP determination method and its spatial discretization on simulated soil water balance components. Two soils, an agriculturally used silty-loam Chernozem and a forested sandy Cambisol were sampled in 0.05 m increments along vertical transects. The parameters of a dual porosity model were derived using the evaporation method and scaling was applied to derive representative mean SHP parameters and scaling factors as a measure of spatial variability. State-space models described spatial variations of the scaling factors by physical soil properties. Simulations with HYDRUS 1D delivered the soil water balance for different climatic conditions with the SHP being estimated from horizon-wise PTFs, or discretized either sample-wise, according to the pedogenic horizons, or as hydrologically relevant units (hydropedological approach). Considerable SHP variations were found for both soil profiles. In the Chernozem, variations of the hydraulic conductivity were largest within the ploughed Ap-horizon and could be attributed to variations in soil structure (macropores). In the subsoil, soil water retention showed

  4. Concentration, partial characterization, and immobilization of lipase extract from P. brevicompactum by solid-state fermentation of babassu cake and castor bean cake.

    Science.gov (United States)

    Silva, Marceli Fernandes; Freire, Denise M G; de Castro, Aline Machado; Di Luccio, Marco; Mazutti, Marcio A; Oliveira, J Vladimir; Treichel, Helen; de Oliveira, Débora

    2011-07-01

    One relevant limitation hindering the industrial application of microbial lipases has been attributed to their production cost, which is determined by the production yield, enzyme stability among other. The objective of this work was to evaluate the concentration and immobilization of lipase extracts from Penicillium brevicompactum obtained by solid-state fermentation of babassu cake and castor bean cake. The precipitation with ammonium sulfate 60% of saturation of crude extract obtained with babassu cake as raw material showed an enhancement in hydrolytic and esterification activities from 31.82 to 227.57 U/g and from 170.92 to 207.40 U/g, respectively. Concentrated lipase extracts showed preference to medium-chain triglycerides and fatty acids. It is shown that the enzyme activity is maintained during storage at low temperatures (4 and -10°C) for up to 30 days. Higher esterification activities were achieved when the lipase extract was immobilized in sodium alginate and activated coal. PMID:21258873

  5. ANTIFUNGAL EFFICACY OF AQUEOUS EXTRACTS OF NEEM CAKE, KARANJ CAKE AND VERMICOMPOST AGAINST SOME PHYTOPATHOGENIC FUNGI

    Directory of Open Access Journals (Sweden)

    JAIPAL SINGH CHOUDHARY

    2013-01-01

    Full Text Available Several agro-based waste and byproducts are known and cited to play an important role in the management ofplant diseases in ancient texts. They act directly or indirectly on plant pathogens to inhibit the growth andmultiplication or by inducing resistance in crop plants. In the present experiments, aqueous extracts of neemcake, karanj cake and vermicompost were tested against some important phytopathogenic fungi viz.,Helminthosporium pennisetti, Curvularia lunata and Colletotrichum gloeosporioides f. sp. mangiferae for theirantifungal activities. H. pennisetti was found to be most sensitive one followed by C. gloeosporioides f. sp.mangiferae and C. lunata against all the tested drugs. Against C. gloeosporioides f. sp. mangiferae, aqueous extractof karanj cake was most effective where GI50 was found to be 0.41% drug concentration followed by neem cake(0.46% and vermicompost (0.86%. In case of C. lunata and H. pennisetti, neem cake extract was most effectivewith GI50 value of 0.27% and 0.11% respectively. The GI50 values noted for C. lunata with extracts of karanj cake(0.70%, vermicompost (0.88% and for H. pennisetti were (0.20% and (0.22% respectively.

  6. Production of staphylococcal enterotoxin A in cream-filled cake.

    Science.gov (United States)

    Anunciaçao, L L; Linardi, W R; do Carmo, L S; Bergdoll, M S

    1995-07-01

    Cakes were baked with normal ingredients and filled with cream, inoculated with different size enterotoxigenic-staphylococcal inocula. Samples of the cakes were incubated at room temperature and put in the refrigerator. Samples of cake and filling were taken at different times and analyzed for staphylococcal count and presence of enterotoxin. The smaller the inoculum, the longer the time required for sufficient growth (10(6)) to occur for production of detectable enterotoxin. Enterotoxin added to the cake dough before baking (210 degrees C, 45 min) did not survive the baking. The presence of enterotoxin in the contaminated cream filling indicated this as the cause of staphylococcal food poisoning from cream-filled cakes. Refrigeration of the cakes prevented the growth of the staphylococci. PMID:7577363

  7. Thermogravimetric analysis of the rapeseed cake

    Energy Technology Data Exchange (ETDEWEB)

    Culcuoglu, E.; Unay, E.; Karaosmanoglu, F.

    2001-12-15

    In this paper, thermogravimetric analysis (TGA) was used to determine the thermal behavior of the rapeseed cake. The thermal degradation of the rapeseed cake was studied in an inert (N{sub 2}) atmosphere from the ambient temperature to a temperature of 650{sup o}C at two different heating rates (10-25{sup o}C min{sup -1}) in order to see the effect of the heating rate on thermal degradation in a nitrogen atmosphere. Active and passive zones were observed on the TGA curves. Approximately the entire thermal degradation occurred in the active zone. By applying thermoanalytical techniques to reaction kinetics, the order of reaction, pre-exponential factor, and activation energy were determined from the thermogravimetric curves. (author)

  8. The research on new production technique of yellow cake

    International Nuclear Information System (INIS)

    As a new production technique of yellow cake, resorption with loaded resin-elution with acid ammonium nitrate-precipitation in two steps is studied. The results show that the produced yellow cake by the new production technique has better performance of settlement, filtration and dehydration. Each index of yellow cake accords with the first grade level issued by CNNC without washing, uranium and water content are 70% and 25%, respectively

  9. Toxic effects of neem cake extracts on Aedes albopictus (Skuse) larvae.

    Science.gov (United States)

    Nicoletti, Marcello; Serafini, Mauro; Aliboni, Andrea; D'Andrea, Armando; Mariani, Susanna

    2010-06-01

    In order to investigate its insecticide potential, the neem cake methanol extract was first analyzed and then separated by different solvents. The high-performance liquid chromatography analysis showed that the neem cake methanol extract still contained relevant quantities of nortriterpenes. Fractions of increasing polarity were obtained from the separation process: hexane fraction (Hp), EtOAc fraction (Ep), n-BuOH fraction (Bp), and aqueous fraction (Wp). The activity of the fractions on Aedes albopictus (Skuse) eggs and larvae was tested, and the Ep fraction exhibits the most relevant larvicide effect. The nuclear magnetic resonance fingerprint analysis of this phytocomplex isolated on EtOAc fraction was performed. The larvicidal effectiveness of the phytocomplex isolated on EtOAc, compared to that of pure and commercial azadirachtin solutions of different concentrations, was checked. The results showed that the activity of the phytocomplex, as a whole, was significantly higher than those of isolated compound solutions. As a consequence, the neem cake is a promising low-cost, easily available on the market, and natural resource to develop a new bioinsecticide, mainly in developing countries.

  10. Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake.

    Science.gov (United States)

    Vega-Gálvez, Antonio; Miranda, Margarita; Díaz, Luis Puente; Lopez, Lorena; Rodriguez, Katia; Di Scala, Karina

    2010-10-01

    Olive cake is an important agro industrial by-product with the dried cake being the input material of many applications areas. In this research, the drying kinetics of olive cake during convective dehydration at five temperatures (50, 60, 70, 80 and 90 degrees C) was investigated. Several empirical mathematical models were selected to describe experimental drying kinetics data, namely, Page, Modified Page, Henderson and Pabis, Modified Henderson and Pabis, Two-Terms, Logarithmic and Weibull. Air temperature showed a significant effect on drying rates. Based on the statistical tests results (sum squared errors, chi-square and correlation coefficients), the Modified Henderson and Pabis equation is the most suitable model to describe the experimental drying curves. Effective moisture diffusivity of olive cake was in the range of 2.03x10(-9)-1.71x10(-9) m(2) s(-1). An activation energy value of 12.43 kJ mol(-1) was determined. The findings allow the successful simulation of olive cake drying between 50 and 90 degrees C. PMID:20452204

  11. From Baking a Cake to Solving the Schrodinger Equation

    CERN Document Server

    Olszewski, E A

    2005-01-01

    The primary emphasis of this study has been to explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. Restricting our consideration to the genoise, one of the basic cakes of classic French cuisine, we have obtained a semi-empirical formula for its baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The formula, which is based on the Diffusion equation, has three adjustable parameters whose values are estimated from data obtained by baking genoises in cylindrical pans of various diameters. The resulting formula for the baking time exhibits the scaling behavior typical of diffusion processes, i.e. the baking time is proportional to the (characteristic length scale)^2 of the cake. It also takes account of evaporation of moisture at the top surface of the cake, which appears to be a dominant factor affecting the baking time of a cake. In solving this problem we hav...

  12. The potential of replacing soyabean oil cake with macadamia oil cake in broiler diets.

    Science.gov (United States)

    Acheampong-Boateng, Owoahene; Bakare, Archibold G; Mbatha, Khanyisile R

    2016-08-01

    A study was conducted to evaluate the potential of macadamia oil cake (MOC) as a replacement of soyabean oil cake (SOC) in Ross broiler diets. The 600 1-day-old male broiler chicks were randomly blocked into 30 equal-weight groups of 20 chicks. For each growth phase, basal and summit diets were blended in various proportions (100 % SOC and 0 % MOC, 75 % SOC and 25 % MOC, 50 % SOC and 50 % MOC, 25 % SOC and 75 % MOC, and 0 % SOC and 100 % MOC) to form five treatments. The diet with 100 % MOC had the least feed intake, final body weight and weight gain compared to other diets (P cake. The feed conversion ratio did not differ significantly for most of the treatments (P > 0.05). It was concluded that the threshold of 25 % MOC can replace soybean oil cake meal in the diets of broiler provided that this alternative feed ingredient is readily available at an affordable cost.

  13. The potential of replacing soyabean oil cake with macadamia oil cake in broiler diets.

    Science.gov (United States)

    Acheampong-Boateng, Owoahene; Bakare, Archibold G; Mbatha, Khanyisile R

    2016-08-01

    A study was conducted to evaluate the potential of macadamia oil cake (MOC) as a replacement of soyabean oil cake (SOC) in Ross broiler diets. The 600 1-day-old male broiler chicks were randomly blocked into 30 equal-weight groups of 20 chicks. For each growth phase, basal and summit diets were blended in various proportions (100 % SOC and 0 % MOC, 75 % SOC and 25 % MOC, 50 % SOC and 50 % MOC, 25 % SOC and 75 % MOC, and 0 % SOC and 100 % MOC) to form five treatments. The diet with 100 % MOC had the least feed intake, final body weight and weight gain compared to other diets (P cake. The feed conversion ratio did not differ significantly for most of the treatments (P > 0.05). It was concluded that the threshold of 25 % MOC can replace soybean oil cake meal in the diets of broiler provided that this alternative feed ingredient is readily available at an affordable cost. PMID:27107748

  14. Sustainable Agriculture: enhancing the 'neem cake'

    International Nuclear Information System (INIS)

    The 'neem cake' is the scrap processing of the industrial chain producing neem oil and azadirachtin. The ENEA Technical Unit Environment and Sustainable Development Innovation the Agro-Industrial System, developed a promising experiment to promote the use of 'neem cake' as an insecticide, and fertilizer of low cost in sustainable agriculture.

  15. Secondary Aluminum Processing Waste: Salt Cake Characterization and Reactivity

    Science.gov (United States)

    Thirty-nine salt cake samples were collected from 10 SAP facilities across the U.S. The facilities were identified by the Aluminum Association to cover a wide range of processes. Results suggest that while the percent metal leached from the salt cake was relatively low, the leac...

  16. Production of high purity uranium compounds from crude yellow cake

    International Nuclear Information System (INIS)

    High purity ammonium uranyl tricarbonate is produced from crude plant yellow cake by treatment of the yellow cake with a mineral acid, neutralization of the acidic solution with a conversion of the uranium therein to ammonium uranyl tricarbonate, precipitation of the ammonium uranyl tricarbonate with a nonsolvent, followed by separation. Optionally, the ammonium uranyl tricarbonate can be calcined to produce high purity uranium oxides

  17. Residues in cottonseed oil and cake resulting from the combined application of DDT and dimethoate

    International Nuclear Information System (INIS)

    Cotton plants were treated with a combination of DDT and dimethoate under conditions of local agricultural practice to study the fate and magnitude of both chemicals in the cottonseed and related products. GLC and nuclear (using 14C-DDT) techniques were used. DDT residues in the crude oil averaged 0.115 mg/kg; mainly as p,p'-DDT while residues in the cake were not detected. Dimethoate and dimethoxon in the crude oil were 0.13 and 0.01 mg/kg respectively. The cake contained 0.14 mg/kg dimethoate and 0.01 mg/kg dimethoxon. By simulating commercial oil processing in the laboratory using 14C-DDT fortified oil samples it was found that alkali treatment and bleaching removed only 7% of the total residue, while deodorization effected removal of 40-50% of the residue. (author)

  18. Fixed bed pyrolysis of the rapeseed cake

    Energy Technology Data Exchange (ETDEWEB)

    Sensoz, S.; Yorgun, S.; Angin, D.; Culcuoglu, E.; Ozcimen, D.; Karaosmanoglu, F.

    2001-12-15

    The fixed bed atmospheric pressure pyrolysis and nitrogen swept pyrolysis of the rapeseed cake obtained from cold extraction press have been investigated. Experiments were performed in the Heinze retort at a 7{sup o}C min{sup -1} heating rate, with a 500{sup o}C final temperature varying sweep gas velocity (50, 100, 150, 200, 250, 300 cm{sup 3} min{sup -1}) under nitrogen atmosphere. Liquid, gas, and char yields were determined, pyrolysis conversion was calculated, and liquid, char, and gas products were presented as an environmentally friendly fuel candidate. (author)

  19. Biocrude from biomass: pyrolysis of cottonseed cake

    Energy Technology Data Exchange (ETDEWEB)

    Ozbay, N. [Anadolu University, Bilecik (Turkey). Bozuyuk Vocational School; Putun, A.E.; Uzun, B.B.; Putun, E. [Anadolu University, Bilecik (Turkey). Dept. of Chemical Engineering

    2001-11-01

    Fixed-bed pyrolysis experiments have been conducted on a sample of cottonseed cake to determine the possibility of being a potential source of renewable fuels and chemicals feedstocks, in two different reactors, namely a tubular and a Heinze retort. Pyrolysis atmosphere and pyrolysis temperature effects on the pyrolysis product yields and chemical composition have been investigated. The maximum oil yield of 29.68% was obtained in N{sub 2} atmosphere at a pyrolysis temperature of 550{sup o}C with a heating rate of 7{sup o}C min{sup -1} in a tubular reactor. (author)

  20. Rheological Properties and Oxidative Stability of Baked Sponge Cake Using Silky Fowl Egg

    OpenAIRE

    Toshiyuki Toyosaki; Yasuhide Sakane

    2013-01-01

    Baked sponge cakes using silky fowl egg and those using hen eggs were prepared, respectively. The rheological properties, lipid peroxidation and water content of the baked sponge cakes using silky fowl egg compared with those of the cakes using hen egg. The height of the baked sponge cake using silky fowl egg became higher than that of the sponge cake using hen egg. The baked sponge cake using silky fowl egg showed hardly change in hardness and adhesion of the cake for 10 days at room tempera...

  1. Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.

    Science.gov (United States)

    Luyts, A; Wilderjans, E; Van Haesendonck, I; Brijs, K; Courtin, C M; Delcour, J A

    2013-12-15

    Moisture migration largely impacts cake crumb firmness during storage at ambient temperature. To study the importance of phenomena other than crumb to crust moisture migration and to exclude moisture and temperature gradients during baking, crustless cakes were baked using an electrical resistance oven (ERO). Cake crumb firming was evaluated by texture analysis. First, ERO cakes with properties similar to those baked conventionally were produced. Cake batter moisture content (MC) was adjusted to ensure complete starch gelatinisation in the baking process. In cakes baked conventionally, most of the increase in crumb firmness during storage was caused by moisture migration. Proton nuclear magnetic resonance ((1)H NMR) showed that the population containing protons of crystalline starch grew during cake storage. These and differential scanning calorimetry (DSC) data pointed to only limited amylopectin retrogradation. The limited increase in amylopectin retrogradation during cake storage cannot solely account for the significant firming of ERO cakes and, hence, other phenomena are involved in cake firming.

  2. Combined Effect of Honey and O2 Absorber Packaging on Storage Quality of Chocolate Sponge Cake

    Directory of Open Access Journals (Sweden)

    Usamas Jariyawaranugoon

    2013-03-01

    Full Text Available This study was aimed to investigate the combined effect of honey and O2 absorber on physicochemical and sensory properties of chocolate sponge cakes stored at room temperature (30±2°C for 12 days. Four sponge cake treatments included sucrose cake packed without O2 absorber (T1, sucrose cake packed with O2 absorber (T2, honey cake packed without O2 absorber (T3 and honey cake packed with O2 absorber (T4 were examined. The pH values of sucrose and honey cakes packed without O2 absorber were significantly decreased (p0.05. All cake treatments showed significant decrease (p0.05 in all attributes scores. After the 3rd day of storage, the cake containing honey significantly showed (p>0.05 no alteration in all sensory attributes while the decrease in flavor was evident (p<0.05 in the sucrose cake.

  3. Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.

    Science.gov (United States)

    Luyts, A; Wilderjans, E; Van Haesendonck, I; Brijs, K; Courtin, C M; Delcour, J A

    2013-12-15

    Moisture migration largely impacts cake crumb firmness during storage at ambient temperature. To study the importance of phenomena other than crumb to crust moisture migration and to exclude moisture and temperature gradients during baking, crustless cakes were baked using an electrical resistance oven (ERO). Cake crumb firming was evaluated by texture analysis. First, ERO cakes with properties similar to those baked conventionally were produced. Cake batter moisture content (MC) was adjusted to ensure complete starch gelatinisation in the baking process. In cakes baked conventionally, most of the increase in crumb firmness during storage was caused by moisture migration. Proton nuclear magnetic resonance ((1)H NMR) showed that the population containing protons of crystalline starch grew during cake storage. These and differential scanning calorimetry (DSC) data pointed to only limited amylopectin retrogradation. The limited increase in amylopectin retrogradation during cake storage cannot solely account for the significant firming of ERO cakes and, hence, other phenomena are involved in cake firming. PMID:23993572

  4. Feasibility analysis of heat pump dryer to dry hawthorn cake

    International Nuclear Information System (INIS)

    Highlights: → A heat pump dryer (HPD) is effectively proposed to dry hawthorn cake-likely materials. → Low drying temperature and high COP of heat pump are obtained in drying beginning. → HPD is more effective, economic than a traditional hot air dryer. → Feasibility of the HPD is also validated by the operation economy estimation. - Abstract: A heat pump dryer (HPD) would be an economic, environmentally friendly, hygienic drying machine used to dry some food, such as hawthorn cakes. Based on the production process of the hawthorn cake, a HPD is proposed and its basic principle is introduced. The experimental drying curves of the hawthorn cake using the heat pump drying method and the traditional hot air drying method are compared and analyzed. The drying process of hawthorn cakes is similar to that of the other drying materials. The higher drying temperature causes a faster drying process. But in the initial stage of the heat pump drying process, the water content of the hawthorn cake is not sensitive to the drying temperature, so a lower drying air temperature can be available in order to get a higher coefficient of performance (COP) of the heat pump (HP). The experimental results and the economic analysis indicate that the HPD is feasibly used to dry hawthorn cakes.

  5. Olive cake combustion in a circulating fluidized bed

    Energy Technology Data Exchange (ETDEWEB)

    Topal, H.; Durmaz, A. [Gazi Univ, Ankara (Turkey). Dept. of Mechanical Engineering; Atimtay, A.T. [Middle East Technical Univ., Ankara (Turkey). Dept. of Environmental Engineering

    2002-07-01

    This paper presents the results of a study in which an environmentally sound technology was developed for biomass usage for energy production in Turkey. A circulating fluidized bed of 125 mm diameter and 1,800 mm height was used to determine the combustion characteristics of olive cake (OC) produced in Turkey. Olive cake, an olive oil milling waste product, is available in large amounts at a very low cost. Efficient use of OC in energy production solves the problem of waste management and contributes to meeting targets of the Kyoto Protocol. In this study, olive cake alone and olive cake plus lignite mixtures were burned in separate experiments and in various ratios. A new feeding mechanism was developed to feed the olive cake to the bed. On-line concentrations of oxygen, sulphur dioxide, carbon dioxide, carbon monoxide, nitrogen oxides and total hydrocarbons were measured in the flue gas along with temperature distribution in the bed. Emissions were compared with national standards and combustion efficiency of the olive cake plus lignite coal mixtures and olive cake alone were calculated. The optimum operating parameters were described. OC burned with 94 to 98.5 per cent efficiency. The combustion efficiency increased with increased excess air ratio because volatiles released from the fuel were burned more completely. 3 refs., 5 tabs., 6 figs.

  6. Feasibility analysis of heat pump dryer to dry hawthorn cake

    Energy Technology Data Exchange (ETDEWEB)

    Wang, D.C., E-mail: wdechang@163.com [College of Electromechanical Engineering, Qingdao University, Qingdao 266071 (China); Zhang, G.; Han, Y.P.; Zhang, J.P.; Tian, X.L. [College of Electromechanical Engineering, Qingdao University, Qingdao 266071 (China)

    2011-08-15

    Highlights: {yields} A heat pump dryer (HPD) is effectively proposed to dry hawthorn cake-likely materials. {yields} Low drying temperature and high COP of heat pump are obtained in drying beginning. {yields} HPD is more effective, economic than a traditional hot air dryer. {yields} Feasibility of the HPD is also validated by the operation economy estimation. - Abstract: A heat pump dryer (HPD) would be an economic, environmentally friendly, hygienic drying machine used to dry some food, such as hawthorn cakes. Based on the production process of the hawthorn cake, a HPD is proposed and its basic principle is introduced. The experimental drying curves of the hawthorn cake using the heat pump drying method and the traditional hot air drying method are compared and analyzed. The drying process of hawthorn cakes is similar to that of the other drying materials. The higher drying temperature causes a faster drying process. But in the initial stage of the heat pump drying process, the water content of the hawthorn cake is not sensitive to the drying temperature, so a lower drying air temperature can be available in order to get a higher coefficient of performance (COP) of the heat pump (HP). The experimental results and the economic analysis indicate that the HPD is feasibly used to dry hawthorn cakes.

  7. Studies on drying kinetics of olive foot cake

    OpenAIRE

    Hamlat, M. S.; Kadi, H.

    2002-01-01

    The olive foot cake is a very important by-product of olive oil industry since it can contain until 12 % of oil which can be extracted using solvent. The used solvent is often immiscible with water. This is the reason why its effect is limited by the moisture of olive foot cake making its drying imperative. In this paper, we present the behaviour of olive foot cake subjected to convective drying. The experimental results show that the drying rate versus moisture presents only one period of de...

  8. Antifungal activities of ethanolic extract from Jatropha curcas seed cake.

    Science.gov (United States)

    Saetae, Dolaporn; Suntornsuk, Worapot

    2010-02-01

    Phorbol ester extraction was carried out from Jatropha curcas seed cake, a by-product from the bio-diesel fuel industry. Four repeated extractions from 5 g J. curcas seed cake using 15 ml of 90% (v/v) ethanol and a shaking speed of 150 rev/min gave the highest yield of phosbol esters. The ethanolic extract of J. curcas seed cake showed antifungal activities against important phytofungal pathogens: Fusarium oxysporum, Pythium aphanidermatum, Lasiodiplodia theobromae, Curvularia lunata, Fusarium semitectum, Colletotrichum capsici and Colletotrichum gloeosporiodes. The extract contained phorbol esters mainly responsible for antifungal activities. The extract could therefore be used as an antifungal agent for agricultural applications. PMID:20208435

  9. Stamped coal cakes in cokemaking technology Part 2 - The investigation of cake strength

    Energy Technology Data Exchange (ETDEWEB)

    Abel, F.; Rosenkranz, J.; Kuyumcu, H.Z. [Technical University of Berlin, Berlin (Germany)

    2009-07-15

    Coking of coal blends using high volatile coals with poor caking properties to produce a high quality coke for blast furnace application can be achieved by compacting the whole coal blend before the pyrolysis in the so called stamp charge operation. Using stamp charging not only improves the flexibility of the cokemaking plant using cost efficient raw materials, but also increases oven throughput. Therefore, in recent years, densification of coals has been introduced even to coals with good carbonisation properties when heat recovery ovens are used. At the Department for Mechanical Process Engineering and Solids Processing of the Technical University Berlin, the two subprocesses, densification and strengthening during stamping, were theoretically and experimentally investigated. The research work aims on the development of an integrated mathematical model, allowing the calculation of cake density and strength of the coal cake for a given coal blend and as a function of the stamping energy. In the first part of the paper, investigations on the stampability of coal blends were reported. In this paper, the development of a new strength test device for the systematic investigation of mechanical strength of coal compacts produced by stamping is described. Results from compressive strength tests indicate an elastic-plastic behaviour with failure by plastic fracture. Shear test results show similarity to the yield limit description in soil mechanics.

  10. Comparison of cake compositions, pepsin digestibility and amino acids concentration of proteins isolated from black mustard and yellow mustard cakes

    OpenAIRE

    Sarker, Ashish Kumar; Saha, Dipti; Begum, Hasina; Zaman, Asaduz; Rahman, Md. Mashiar

    2015-01-01

    As a byproduct of oil production, black and yellow mustard cakes protein are considered as potential source of plant protein for feed applications to poultry, fish and swine industries. The protein contents in black and yellow mustard cakes were 38.17% and 28.80% and their pepsin digestibility was 80.33% and 77.43%, respectively. The proteins were extracted at different pH and maximum proteins (89.13% of 38.17% and 87.76% of 28.80% respectively) isolated from black and yellow mustard cakes at...

  11. Thermodynamic fundamentals of ferrous cake sulfitization

    Science.gov (United States)

    Tyurin, A. G.; Vasekha, M. V.; Biryukov, A. I.

    2016-03-01

    The Pourbaix diagrams of the systems SO 4 2- -SO 3 2- -H2O and iron hydroxide (oxide)-H2O are refined. The E(pH) dependence of the sulfitization of iron(III) hydroxide is refined with allowance for the regions of predominant phase constituents of the systems. The potential E-pH electrochemical equilibrium diagrams of the systems Fe(OH)3-H2SO4-SO 3 2- -H2O, FeOOH-H2SO4-SO 3 2- -H2O, and Fe2O3-H2SO4-SO 3 2- -H2O are plotted. These diagrams can be considered as a thermodynamic basis for the sulfite conversion of the ferrous cake of copper-nickel production.

  12. Olive cake used as an energy source

    International Nuclear Information System (INIS)

    In order to reduce global warming, biomass is expected to become one of the key energy resources. The solid wastes of olives are called as olive cake. This has been in use as an energy source. After the oil crisis in 1970s, there has been increase in studies of alternative and renewable energy resources as well as fuel technologies. However fossil fuels still preserve the predominant position satisfying 90% of the world energy consumption. On the basis of the sustainable development principle and suggestions of Kyoto protocol, their has been an emphasis on the urgent need for reduction of the emission of green house gases the generates negative impact on ozone and replacing current energy resources with renewable energy

  13. Meat quality of lambs fed diets with peanut cake.

    Science.gov (United States)

    Bezerra, L S; Barbosa, A M; Carvalho, G G P; Simionato, J I; Freitas, J E; Araújo, M L G M L; Pereira, L; Silva, R R; Lacerda, E C Q; Carvalho, B M A

    2016-11-01

    Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical-chemical characteristics and fatty acid profile. Significant differences (P0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical-chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat.

  14. Meat quality of lambs fed diets with peanut cake.

    Science.gov (United States)

    Bezerra, L S; Barbosa, A M; Carvalho, G G P; Simionato, J I; Freitas, J E; Araújo, M L G M L; Pereira, L; Silva, R R; Lacerda, E C Q; Carvalho, B M A

    2016-11-01

    Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical-chemical characteristics and fatty acid profile. Significant differences (P0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical-chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat. PMID:27288901

  15. Moisture reduction of filter cake by improved filter design

    Energy Technology Data Exchange (ETDEWEB)

    Dahlstrom, D.A.; Davis, S.S.; Garlick, L.D.

    1983-10-01

    With the redesign of the Agidisc filter, several improvements have been achieved as follows: Internal velocities of filtrate and air have been greatly reduced in the PIPPED sectors, ferrules, internal channels and filter valve. This will maximize pressure drop across the cake resulting in lower moistures and decreased wear. The PIPPED sector achieves better cake discharge because of the flexing action while increasing bag life. Moisture content reduction for the PIPPED sectors alone appear to have the potential for about 1 1/2 percentage points lower then redwood sectors. By indexing the two halves of the disc filter so each half discharges separately, shock wear on the cake conveyor should be reduced. More air volume will also go to less sectors resulting in better discharge. Using a sudden blow with a low pressure blower for cake discharge, energy consumption is reduced. Overall maintenance costs for the new design should be reduced through less wear due to appreciably reduced velocities.

  16. Effects of powder from white cabbage outer leaves on sponge cake quality

    Science.gov (United States)

    Prokopov, Tsvetko; Goranova, Zhivka; Baeva, Marianna; Slavov, Anton; Galanakis, Charis M.

    2015-10-01

    The main objective of this study was to develop high fibre cakes utilizing and valorising cabbage by-products - cabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the sponge cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in sponge cakes significantly affected the cake volume and textural properties. Springiness of cakes with cabbage leaf powder and crumb tenderness were lower, while the structure was stable at high loads, as expressed by lower shrinkage in comparison with the control cake. The nutritional value of the sponge cakes with cabbage leaf powder was lower than the control cake. The cells cakes modified by cabbage leaf powder were smaller and almost equal, uniformly distributed in the crumb, and at the same time had thicker walls. The cakes with addition of cabbage leaf powder showed the springiness and their crumb tenderness were lower, while their structure was stable at high loads. Control cake showed higher water-absorbing capacity compared to the cakes with 10 and 20% cabbage leaf powder.

  17. Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.

    Science.gov (United States)

    Pineli, Lívia de Lacerda de Oliveira; de Aguiar, Lorena Andrade; de Oliveira, Guilherme Theodoro; Botelho, Raquel Braz Assunção; Ibiapina, Maria do Desterro Ferreira Pereira; de Lima, Herbert Cavalcanti; Costa, Ana Maria

    2015-03-01

    The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100% wheat flour (WF cake) and with 100% PDBF and four different levels of XG (0%-PDBF cake, 0.1%-X1, 0.2%-X2 and 0.3%-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance. PDBF cakes showed lower carbohydrate values, but higher protein, lipids, calories and antioxidant contents. They were rich in fiber, as well as iron, zinc and copper. The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness, elasticity and moisture. Chewiness of X2 cake was similar to that of WF cake. X2 and X3 cakes showed specific volume closer to that of WF cake. No difference was found among the treatments for texture and appearance acceptances. Flavor of X2 and X3 cakes were more accepted than WF cake. Acceptance of all cakes were in the liking region of hedonic scale. PBDF associated to XG is a feasible option to substitute WF in gluten free cake, improving its nutritional quality. PMID:25577329

  18. Nutritional and energy values of sunflower cake for broilers

    Directory of Open Access Journals (Sweden)

    Eveline Berwanger

    2014-12-01

    Full Text Available The study aimed to determine the nutritional and energy values of sunflower cake for broilers through two experiments. The first study evaluated the energy values by the method of total excreta collection, using 100 broiler chicks 21–31 days old, divided into five treatments of 0%, 10%, 20%, 30% and 40% inclusion sunflower cake will reference a diet. The second experiment evaluated the influence of the period and the quantity supplied of sunflower cake on digestibility of amino acids by a forcedfeeding technique. Eighteen cockerels were used, divided into three treatments, which consisted of supplying 15 g of sunflower cake, 30 g of sunflower cake (15 g at intervals of 12 hours and 30 g of sunflower cake (15 g at intervals of 24 hours, and an additional six roosters were fasted for correction of metabolic and endogenous losses. The samples were sent for amino acid analysis by HPLC in the Evonik Laboratory (Germany, and chemical and energy analysis to Unioeste Laboratory. The values of apparent metabolizable energy (AME, metabolization coefficient (AMC, apparent metabolizable energy corrected for nitrogen balance (AMEn, metabolization coefficient corrected for nitrogen balance (AMCn for sunflower cake were 2211.68 kcal.kg-1, 2150.54 kcal.kg-1, 45.47% and 44.73%, respectively. The amount of food provided in the feeding method changed the assessment of true digestibility of amino acids (TDCA, and when only 15 g was used, the values of true digestibility coefficients were underestimated. The lysine, histidine and threonine amino acids were at lower TDCA, and arginine and methionine showed the highest TDCA for sunflower cake.

  19. User management implementation using CakePHP framework

    OpenAIRE

    Kesa, Heikki

    2012-01-01

    Web development frameworks have gained lot of fans in recent years. Frameworks are designed to make web developers life easier by providing dynamic and tested built in functions for the most used aspects of web development. The framework used in this thesis is CakePHP. This thesis starts out by introducing basic web development technologies and tools. Readers without previous knowledge will get basic understanding of web development before diving into frameworks and CakePHP. The main pa...

  20. The Nutritive and Feeding Value of Olive Cake for Ruminants

    OpenAIRE

    Gürhan Keleş

    2015-01-01

    The factor affecting nutritive and feeding value of olive cake (OC) was evaluated and, some suggestion was made regarding using olive cake in ruminant nutrition. It is evaluated that the nutritive value of OC can be able to support maintenance requirement of ruminant, although its nutritive value is affected by different factors. However, when taking into consideration of expense needed for preservation of OC, it is wise to use OC in nutrition after de-stoning. The crude protein, ether extrac...

  1. Freeze-Etch of Emulsified Cake Batters During Baking

    OpenAIRE

    Cloke, J. D.; Gordon, J; Davis, E.A.

    1982-01-01

    Cryofixation, freeze-etch techniques were used to study the structure of cake batters made from a lean cake formulation before heating and after heating to temperatures up to l00-l02°C. Batters were prepared without added emulsifiers and with saturated and unsaturated monoglycerides replacing 5 and l 0% of the oil. Unsaturated monoglyceri des were more effective than saturated monoglycerides in dispersing oil droplets through the batter. Saturated monoglycerides formed liquid crystals during ...

  2. Quality of Pelleted Olive Cake for Energy Generation

    OpenAIRE

    Tea Brlek; Neven Voća; Tajana Krička; Đuro Vukmirović; Radmilo Čolović

    2012-01-01

    Olive cake is by-product of olive oil production. This material cannot be stored in original condition for a long time because it has high water content and relatively high portion of oil that causes rapid deterioration. Thus it is necessary to investigate possible methods of remediation of such by-product, where utilization for energy generation presents a useful option. Several studies have been conducted on energy generation from olive cake, however not one that includes pelleting as a pre...

  3. Characteristics of rapeseed oil cake using nitrogen adsorption

    Science.gov (United States)

    Sokołowska, Z.; Bowanko, G.; Boguta, P.; Tys, J.; Skiba, K.

    2013-09-01

    Adsorption of nitrogen on the rapeseed oil cake and rapeseed oil cake with wheat meal extrudates was investigated. The results are presented as adsorption-desorption isotherms. The Brunauer-Emmet and Teller equation was used to analyse the experimental sorption data. To obtain estimates of the surface area and surface fractal dimension, the sorption isotherms were analyzed using the Brunauer-Emmet and Teller and Frenkel-Halsey-Hill equations. Mesopore analysis was carried out using the Dollimore and Heal method. The properties and surface characteristic of rapeseed oil cake extrudates are related to different basic properties of particular samples and duration of the extrusion process. Extrusion conditions lead to essential differences in particular products. For all kinds of rapeseed oil cakes the amount of adsorbed nitrogen was different, but for the rapeseed oil cake extrudates a large amount of adsorbed nitrogenwas observed. The average surface area of the rapeseed oil cake extrudates was about 6.5-7.0 m2 g-1, whereas it was equal to about 4.0-6.0 m2 g-1 for rapeseed oil cake with the wheat meal extrudates. In the case of non-extruded rapeseed oil cake and wheat meal, the dominant group included ca. 2 and 5 nmpores. The values of surface fractal dimension suggested that the surface of the extrudates was more homogenous than that of the raw material. Duration of the extrusion process to 80 s resulted in a decrease in the specific surface area, surface fractal dimension, and porosity of the extrudates.

  4. Moisture sorption, compressibility and caking of lactose polymorphs.

    Science.gov (United States)

    Listiohadi, Y; Hourigan, J A; Sleigh, R W; Steele, R J

    2008-07-01

    The aim of this study was to conduct storage studies on the moisture sorption and caking properties of lactose powder containing different polymorphs (i.e. alpha-monohydrate, alpha-anhydrous unstable, alpha-anhydrous stable, beta-anhydrous) and spray-dried lactose. The dry sample was compacted using a texture analyzer in paper cylinders and stored at relative humidity (RH) of 33%, 43%, 57% and 75% (25 degrees C, for 3 months). The samples were monitored for weight gain, moisture content, alpha/beta balance and hardness. A simple new method of powder compression for measuring the degree of hardness of caked lactose was developed using a texture analyzer. Clear distinctions were found in the storage behavior of the five different samples. Storage at various RHs caused severe caking to beta-lactose anhydrous and spray-dried lactose. The beta-lactose anhydrous was hygroscopic at 75% RH. The spray-dried lactose, which contained some amorphous lactose, was hygroscopic at all RHs studied. Its moisture sorption behavior differed from that of its major component, alpha-lactose monohydrate, by initially absorbing moisture then desorbing. alpha-Lactose monohydrate was less hygroscopic at 75% RH and it formed friable cakes. The alpha-lactose anhydrous stable was hygroscopic at 75% RH and initially formed hard cakes which became friable during storage. The unstable form of anhydrous alpha-lactose was hygroscopic at all levels of RH studied but did not cake. PMID:18485633

  5. Simulation

    DEFF Research Database (Denmark)

    Gould, Derek A; Chalmers, Nicholas; Johnson, Sheena J;

    2012-01-01

    Recognition of the many limitations of traditional apprenticeship training is driving new approaches to learning medical procedural skills. Among simulation technologies and methods available today, computer-based systems are topical and bring the benefits of automated, repeatable, and reliable...... performance assessments. Human factors research is central to simulator model development that is relevant to real-world imaging-guided interventional tasks and to the credentialing programs in which it would be used....

  6. Review of the fundamental theories behind small angle X-ray scattering, molecular dynamics simulations, and relevant integrated application.

    Science.gov (United States)

    Boldon, Lauren; Laliberte, Fallon; Liu, Li

    2015-01-01

    In this paper, the fundamental concepts and equations necessary for performing small angle X-ray scattering (SAXS) experiments, molecular dynamics (MD) simulations, and MD-SAXS analyses were reviewed. Furthermore, several key biological and non-biological applications for SAXS, MD, and MD-SAXS are presented in this review; however, this article does not cover all possible applications. SAXS is an experimental technique used for the analysis of a wide variety of biological and non-biological structures. SAXS utilizes spherical averaging to produce one- or two-dimensional intensity profiles, from which structural data may be extracted. MD simulation is a computer simulation technique that is used to model complex biological and non-biological systems at the atomic level. MD simulations apply classical Newtonian mechanics' equations of motion to perform force calculations and to predict the theoretical physical properties of the system. This review presents several applications that highlight the ability of both SAXS and MD to study protein folding and function in addition to non-biological applications, such as the study of mechanical, electrical, and structural properties of non-biological nanoparticles. Lastly, the potential benefits of combining SAXS and MD simulations for the study of both biological and non-biological systems are demonstrated through the presentation of several examples that combine the two techniques. PMID:25721341

  7. Review of the fundamental theories behind small angle X-ray scattering, molecular dynamics simulations, and relevant integrated application

    Directory of Open Access Journals (Sweden)

    Lauren Boldon

    2015-02-01

    Full Text Available In this paper, the fundamental concepts and equations necessary for performing small angle X-ray scattering (SAXS experiments, molecular dynamics (MD simulations, and MD-SAXS analyses were reviewed. Furthermore, several key biological and non-biological applications for SAXS, MD, and MD-SAXS are presented in this review; however, this article does not cover all possible applications. SAXS is an experimental technique used for the analysis of a wide variety of biological and non-biological structures. SAXS utilizes spherical averaging to produce one- or two-dimensional intensity profiles, from which structural data may be extracted. MD simulation is a computer simulation technique that is used to model complex biological and non-biological systems at the atomic level. MD simulations apply classical Newtonian mechanics’ equations of motion to perform force calculations and to predict the theoretical physical properties of the system. This review presents several applications that highlight the ability of both SAXS and MD to study protein folding and function in addition to non-biological applications, such as the study of mechanical, electrical, and structural properties of non-biological nanoparticles. Lastly, the potential benefits of combining SAXS and MD simulations for the study of both biological and non-biological systems are demonstrated through the presentation of several examples that combine the two techniques.

  8. Survey of ion-acoustic-instability particle simulations and relevance to laser-fusion thermal-transport inhibition

    Energy Technology Data Exchange (ETDEWEB)

    Mead, W.C.

    1980-09-11

    Ion acoustic turbulence is examined as one mechanism which could contribute to the inhibition of electron thermal transport which has been inferred from many laser-plasma experiments. The behavior of the ion acoustic instability is discussed from the viewpoint of the literature of 2-dimensional particle-in-cell simulations. Simulation techniques, limitations, and reported saturation mechanisms and levels are discussed. A scaling law for the effective collision frequency ..nu..* can be fit to several workers' results to within an order-of-magnitude. The inferred ..nu..* is shown to be 1-2 orders-of-magnitude too small to account for the transport inhibition seen in Nd-laser-produced plasmas. Several differences between the simulation conditions and laser-produced plasma conditions are noted.

  9. Reaction-Diffusion Model Simulations relevant to Modified Taylor-Couette Flow in Systems of Varying Length

    Science.gov (United States)

    Halmstad, Andrew; Olsen, Thomas; Wiener, Richard

    2006-11-01

    Previously, we have observed a period-doubling cascade to chaos in Modified Taylor-Couette Flow with Hourglass Geometry. Such behavior had been predicted by The Reaction-Diffusion model simulations. The chaotic formation of Taylor-Vortex pair formation was restricted to a very narrow band about the waist of the hourglass. It was suggested that with increasing lengths of systems, the chaotic region would expand. We present a battery of simulations to determine the variation of the size of the chaotic region with length, seeking the transition to spatio- temporal chaos. Richard J. Wiener et al, Phys. Rev. E 55, 5489 (1997). H. Riecke and H.-G. Paap, Europhys. Lett. 14, 1235 (1991).

  10. Crystal Growth Simulations To Establish Physically Relevant Kinetic Parameters from the Empirical Kolmogorov-Johnson-Mehl-Avrami Model

    Energy Technology Data Exchange (ETDEWEB)

    Dill, Eric D.; Folmer, Jacob C.W.; Martin, James D. [NCSU

    2013-12-05

    A series of simulations was performed to enable interpretation of the material and physical significance of the parameters defined in the Kolmogorov, Johnson and Mehl, and Avrami (KJMA) rate expression commonly used to describe phase boundary controlled reactions of condensed matter. The parameters k, n, and t0 are shown to be highly correlated, which if unaccounted for seriously challenge mechanistic interpretation. It is demonstrated that rate measurements exhibit an intrinsic uncertainty without precise knowledge of the location and orientation of nucleation with respect to the free volume into which it grows. More significantly, it is demonstrated that the KJMA rate constant k is highly dependent on sample size. However, under the simulated conditions of slow nucleation relative to crystal growth, sample volume and sample anisotropy correction affords a means to eliminate the experimental condition dependence of the KJMA rate constant, k, producing the material-specific parameter, the velocity of the phase boundary, vpb.

  11. Simulations of Debris-Flow Dominated Margins with Relevance to Morphologic Evolution of Trough-Mouth Fans

    Science.gov (United States)

    O'Grady, D. B.; Syvitski, J. P.

    2001-12-01

    Large-scale morphology of glacier-fed continental slopes is influenced by the rate and method of sediment delivery to the slope through time. Slopes fed by fast flowing ice streams (i.e. at trough-mouth fans) and dominated by debris flow deposition exhibit a morphology that is inherently different from other types of glacial margins. Empirical analyses suggest that the average gradient of a trough mouth fan is related to the width of the adjacent continental shelf and, correlatively, to the amount of sediment delivered to the margin by the ice stream. This gradient relationship is not observed for other polar margins. A process-based stratigraphic model (SedFlux) is used to examine the evolution of debris-flow dominated continental slopes under differing boundary conditions and flow properties. Margins are simulated as building from initial bathymetry of a simple shelf-slope-rise configuration. The angle of the continental slope varies between simulations ranging from 1 to 10 degrees. In addition to boundary conditions, the kinematic viscosity (0.0001 m2/s to 0.1 m2/s) and yield strength (1 pa to 500 pa) of the debris flows varies between model runs. The changing morphology of the margin is tracked by measuring the gradient of the margin profile throughout the simulation. Also tracked are the runout distances of the flows and their deposit thickness. Hydroplaning debris flows are not explicitly modeled but are approximated by implementing very low viscosities. Results show that basin depth influences the runout length of debris flows and subsequently the length of the margin slope. The rate of sediment input influences the number and frequency of slope failures leading to debris flows although the overall morphology does not change in response to sediment input rate. All simulations show an evolution of profile morphology as the margin progrades outward, with the continental slope becoming less steep through time. This morphologic evolution is coupled with a

  12. Optimization of Soybean Press Cake Treatments and Processing

    Directory of Open Access Journals (Sweden)

    Dumitru Tucu

    2007-09-01

    Full Text Available This paper presents some results given by a systemic study of methods used in soybeans press cake treatment and processing. The influence of raw materials on soybean pressing system and the parameters of extrusion process are analyzed. Principally, the experiments confirm the influences of heat process parameters in case of soybean press cakes production using classic solutions and microwave energy. These experiments start up by manufacturing soybean press cake in industrial conditions at “S.C. International romoster srl” –Dudestii Vechi, Timis County. For ensuring the best conditions, the experimental stand included an extruder, a system for toasting the soybeans press cake, a system for parameters’ control and the system for ensuring the processing of water. The following possibilities were analyzed: (1 Soybeans press cake obtained by the classical method without toasting at pressure of extrusion p1 = 75 kgf cm-2 and flow Q1 = 800 kg h-1; (2 Soybeans press cake obtained at pressure of extrusion head p2 = 85 kgf cm-2 and flow Q2 = 600 kg h-1; (3 Soybeans press cake obtained at pressure of extrusion head p3 = 95 kgf cm-2 and fl ow Q3 = 300 kg h-1; Using this application we tested a new method for treatment and studied the special systems which can be applied in industrial practice at “S.C. International romoster srl” – Dudestii Vechi, Timis County. During the testings and researches the variation of electrical permeability was observed. Differences between theoretical equation and practical results in calculus and energy measurement in the workspace were noticed.

  13. Power Density Distribution Simulation and Relevant Heat Effect Calculation of a High-power CO2 Laser with Low Order Modes

    Institute of Scientific and Technical Information of China (English)

    李俊昌; 马琨; 樊则宾

    2002-01-01

    The vertical excitation axial-flux kilowatt CO2 laser is an equipment widely used in the high-power laser heat treatment industrial applications. The experimental measurements indicate that the power density distribution of laser beam is generally of ring distribution with a sunken at the center, therefore the laser beam cannot be simply regarded as base mode Gaussian beam. In this paper, such laser beam is regarded as the non-interference superposition of TEM00 and TEM01 mode beams, the method to determine the simulation parameters is discussed, and the relevant heat effect calculation equation is deduced.

  14. Recovering Spirit Sets Sight on Cake

    Science.gov (United States)

    2004-01-01

    These are the first images sent back from the panoramic camera on the Mars Exploration Rover Spirit since the rover experienced communications problems on the 18th sol, or martian day, of its mission. They were acquired at Gusev Crater, Mars, on Sol 26 (Jan. 29, 2004), showing that the camera's health remained excellent during Spirit's recovery. Two of Spirit's potential target rocks, which are near the rock called Adirondack, can be seen on the lower left and right. The rock on the left has been named 'Cake,' and the white rock on the right has been named 'Blanco.'In the upper left is a color image of the panoramic camera calibration target, also known as the martian sundial. The color panel of the calibration target looks almost exactly like it did on Earth, indicating that the color shown of Mars, though approximated, is close to true color.The monochrome image in the upper right shows the sun, magnified five times. This image was acquired by the panoramic camera as part of a routine sequence of images designed to monitor the dust abundance in the martian atmosphere. The dust abundance appears to be decreasing slowly with time, consistent with the atmosphere continuing to clear after the large dust storm of last December.

  15. Detoxified Castor Seed Cake for Broilers

    Directory of Open Access Journals (Sweden)

    DE Faria Filho

    2016-03-01

    Full Text Available Abstract The objective of the present study was to evaluate the effect of the dietary detoxified castor seed cake (DCC inclusion on broiler performance and carcass traits. Two hundred and fifty Cobb-500(r broilers were distributed according to a completely randomized experimental design consisting of five treatments (dietary inclusion of 0.0, 2.5, 5.0, 7.5, and 10.0% DCC with five replicates of 10 birds each (five males and five females. Feed intake (FI, body weight gain (WG, and feed conversion ratio (FCR were evaluated from one to 40 days of age. Carcass yield and the yields of the breast, leg (drumstick+thighs, and wings were determined when broilers were 40 days old. Live performance parameters were influenced by DCC dietary inclusion, and levels 2.00, 1.38, and 1.25% DCC impaired FI, WG, and FCR, respectively. Carcass and parts yields were not affected by dietary DCC inclusion. It was concluded that the addition of DCC levels up to 1.25% to broiler diets does not impair live performance or carcass traits.

  16. Simulation of a low-background proton detector for studying low-energy resonances relevant in thermonuclear reactions

    CERN Document Server

    Perez-Loureiro, D

    2016-01-01

    A new detector is being developed at the National Superconducting Cyclotron Laboratory (NSCL) to measure low energy charged-particles from beta-delayed particle emission. These low energy particles are very important for nuclear astrophysics studies. The use of a gaseous system instead of a solid state detector decreases the sensitivity to betas while keeping high efficiency for higher mass charged particles like protons or alphas. This low sensitivity to betas minimizes their contribution to the background down to 150 keV. A detailed simulation tool based on \\textsc{Geant4} has been developed for this future detector.

  17. Semi-solid thixo casting structure of aluminum alloy and relevant assistant analysis with the help of computer simulation

    Institute of Scientific and Technical Information of China (English)

    Yi-tao YANG; Jian-fu WANG; Meng CHEN; Heng-hua ZHANG; Guang-jie SHAO

    2008-01-01

    The relationship between structure morphology of semi-solid aluminum alloy die-casting sample and filling condition was studied. By systematical structure analysis and computer simulation of the filling process, the quant-itative relationship between microscopic morphology (such as solid fraction, grain size and shape) and formation state was studied. The results showed that the billet microstruc-ture must have fine and round grains for the die-casting of complex shapes. It is necessary to optimize injection speeds to escape the non-uniform distribution of the solid fraction in complex and changeable mold cavity.

  18. A comparison of outlet boundary treatments for prevention of backflow divergence with relevance to blood flow simulations

    Science.gov (United States)

    Esmaily Moghadam, Mahdi; Bazilevs, Yuri; Hsia, Tain-Yen; Vignon-Clementel, Irene E.; Marsden, Alison L.

    2011-09-01

    Simulation divergence due to backflow is a common, but not fully addressed, problem in three-dimensional simulations of blood flow in the large vessels. Because backflow is a naturally occurring physiologic phenomenon, careful treatment is necessary to realistically model backflow without artificially altering the local flow dynamics. In this study, we quantitatively compare three available methods for treatment of outlets to prevent backflow divergence in finite element Navier-Stokes solvers. The methods examined are (1) adding a stabilization term to the boundary nodes formulation, (2) constraining the velocity to be normal to the outlet, and (3) using Lagrange multipliers to constrain the velocity profile at all or some of the outlets. A modification to the stabilization method is also discussed. Three model problems, a short and long cylinder with an expansion, a right-angle bend, and a patient-specific aorta model, are used to evaluate and quantitatively compare these methods. Detailed comparisons are made to evaluate robustness, stability characteristics, impact on local and global flow physics, computational cost, implementation effort, and ease-of-use. The results show that the stabilization method offers a promising alternative to previous methods, with reduced effect on both local and global hemodynamics, improved stability, little-to-no increase in computational cost, and elimination of the need for tunable parameters.

  19. Characterization of salt cake from secondary aluminum production.

    Science.gov (United States)

    Huang, Xiao-Lan; Badawy, Amro El; Arambewela, Mahendranath; Ford, Robert; Barlaz, Morton; Tolaymat, Thabet

    2014-05-30

    Salt cake is a major waste component generated from the recycling of secondary aluminum processing (SAP) waste. Worldwide, the aluminum industry produces nearly 5 million tons of waste annually and the end-of-life management of these wastes is becoming a challenge in the U.S. and elsewhere. In this study, the mineral phases, metal content and metal leachability of 39 SAP waste salt cake samples collected from 10 different facilities across the U.S. were determined. The results showed that aluminum (Al), aluminum oxide, aluminum nitride and its oxides, spinel and elpasolite are the dominant aluminum mineral phases in salt cake. The average total Al content was 14% (w/w). The overall percentage of the total leachable Al in salt cake was 0.6% with approximately 80% of the samples leaching at a level less than 1% of the total aluminum content. The extracted trace metal concentrations in deionized water were relatively low (μgL(-1) level). The toxicity characteristic leaching procedure (TCLP) was employed to further evaluate leachability and the results indicated that the leached concentrations of toxic metals from salt cake were much lower than the EPA toxicity limit set by USEPA.

  20. Potentials of biodegraded cashew pomace for cake baking.

    Science.gov (United States)

    Aderiye, B I; Igbedioh, S O; Caurie, S A

    1992-04-01

    The use of biodegraded cashew pomace processed into flour for cake baking was investigated. The physico-chemical changes during the submerged fermentation of the pomace and the organoleptic qualities of the composite cake were also monitored. There was an increase of about 50% in protein content of the pomace after 96 h of fermentation. However, a reduction of about 61% in the total microbial count after 24 h was due to the toxic effect of the organic acids on the microbial cells during fermentation. The cashew flour had high crude fibre (ca. 20-33%) and carbohydrate (ca. 16-47%) values. The composite cake made from a 10:90 combination of 96 h-degraded cashew flour/wheat flour respectively was the most accepted. The cake which had a specific volume of 0.53 ml/g lost 11.1% moisture when 38 g of its batter was exposed to 190 degrees C for 10 minutes. This cake had a calorie value of 293.8/100 g and may be useful in feeding diabetic patients who require low carbohydrate foods. PMID:1315432

  1. Quality of Pelleted Olive Cake for Energy Generation

    Directory of Open Access Journals (Sweden)

    Radmilo Čolović

    2012-03-01

    Full Text Available Olive cake is by-product of olive oil production. This material cannot be stored in original condition for a long time because it has high water content and relatively high portion of oil that causes rapid deterioration. Thus it is necessary to investigate possible methods of remediation of such by-product, where utilization for energy generation presents a useful option. Several studies have been conducted on energy generation from olive cake, however not one that includes pelleting as a pre-treatment. Therefore, the aim of this paper was to determine the chemical composition of different cultivars of olive cake, to produce pellets, and determine their basic quality parameters. The pellets obtained from olive cake had mainly satisfactory results regarding their quality in comparison to standards for fuel pellets. It should be kept in mind that these standards are manly for wood pellets, and therefore some lower criteria could be applied for olive cake and such biomass. The highest amount of residual oil and the lowest amount of protein was found in cultivar ‘Buža’ and produced pellets had the smallest abrasion index (8.15%. Other cultivars had lower oil and higher protein content, and abrasion index higher than 10%. For these cultivars preparation of material (conditioning and/or binder adding prior to pelleting is necessary. Higher heating value (HHV and lower heating value (LHV were not significantly influenced by different chemical composition of cultivars, thus attention should be paid on their influence on pelleting process.

  2. Silage quality of Piata palisadegrass with palm kernel cake

    Directory of Open Access Journals (Sweden)

    Rângelis de Sousa Figueredo

    2014-02-01

    Full Text Available This study was developed to evaluate silage quality of Piata palisadegrass with palm kernel cake (Elaeis guineensis Jacq.. The experiment was carried out at the Federal Institute of Goiás State, Campus Rio Verde, in a completely randomized design with four treatments and five repetitions. The treatments consisted of Piata palisadegrass ensiled with palm kernel in the levels of 0, 5, 10 and 15% on a natural basis of the Piata palisadegrass. The material was minced, mixed, packed into experimental silos and opened after 60 days of fermentation. The palm kernel cake is an agro-industrial by-product that can enrich the silage, increasing its nutritional value.The addition of palm kernel cake improved the fermentative and bromatological parameters of the silage, increasing the dry matter, crude protein, ether extract, and total digestible nutrients, with a reduction in the fiber fraction, values of pH, ammonia nitrogen, and titratable acidity. The use of palm kernel cake in Piata palisadegrass silage increase the fractions A, B1, B2 and in vitro dry matter digestibility, and decrease the fractions B3 and C. For achieving the best quality silage it is recommended the addition of 15% palm kernel cake.

  3. CELLULOSE EXTRACTION FROM PALM KERNEL CAKE USING LIQUID PHASE OXIDATION

    Directory of Open Access Journals (Sweden)

    FARM YAN YAN

    2009-03-01

    Full Text Available Cellulose is widely used in many aspect and industries such as food industry, pharmaceutical, paint, polymers, and many more. Due to the increasing demand in the market, studies and work to produce cellulose are still rapidly developing. In this work, liquid phase oxidation was used to extract cellulose from palm kernel cake to separate hemicellulose, cellulose and lignin. The method is basically a two-step process. Palm kernel cake was pretreated in hot water at 180°C and followed by liquid oxidation process with 30% H2O2 at 60°C at atmospheric pressure. The process parameters are hot water treatment time, ratio of palm kernel cake to H2O2, liquid oxidation reaction temperature and time. Analysis of the process parameters on production cellulose from palm kernel cake was performed by using Response Surface Methodology. The recovered cellulose was further characterized by Fourier Transform Infrared (FTIR. Through the hot water treatment, hemicellulose in the palm kernel cake was successfully recovered as saccharides and thus leaving lignin and cellulose. Lignin was converted to water soluble compounds in liquid oxidation step which contains small molecular weight fatty acid as HCOOH and CH3COOH and almost pure cellulose was recovered.

  4. The impermeability characteristic of caking coals upon heating

    Science.gov (United States)

    Wang, Zhaoxiong; Shou, James K.

    1981-02-01

    The present study has set forth a hypothesis of impermeability characteristics of caking coals. The impermeability of coal in plastic state to gas is an extremely important property of caking coals. The formation of impermeable plastic mass is a necessary condition for the caking and coking process. The impermeability creates a cage effect for physiochemical surface process which is caused by and promotes complicated chemical interractions between pyrolysis products. The determination of impermeability in plastic state of coal along with other related parameters should be beneficial for making an overall evaluation of caking behavior. Based on the penetrative plastometer, a modified experimental instrument was designed and constructed. The unique advantage of measuring impermeability of coal in its plastic state by this instrument is providing a means to synthesize the impermeability with other data such as volumetric shrinkage and coke quality. The parameters for identifying impermeability of various coals have been recognized as the maximum value of resistance, the initial temperature of intense rising resistance and the temperature of maximum resistance. The impermeability of coals in plastic state depends on their original properties. Nevertheless, experimental results had shown that the impermeability could be improved by way of regulating processing conditions. This in turn may be helpful to broaden the marketability of otherwise inferior caking coals.

  5. Microbiological Quality of Cream-Cakes Sold in Tekirdag Province

    Directory of Open Access Journals (Sweden)

    A. M. Konyalı

    2005-09-01

    Full Text Available This study was aimed to determine the microbiological qualities of totally 120 cream cakes including chocolate and fruit type, purchased from 30 randomly selected pastry shops in Tekirdağ province. Based on the Turkish Food Codex Microbiological Criterias Communique; 59, 50, 16 and 53 out of 60 chocolate cake samples tested were found to be potentially hazardous/unacceptible respectively for total mesophilic aerobic bacteria (98.3% of the total >105 cfu/g, coliform bacteria (83.3%of the total >102 cfu/g, Staphylococcus aureus (26.6% of the total >102 cfu/g and yeast and mould (88.3% of the total >103 cfu/g. On the other hand, 60, 56, 19 and 55 out of 60 fruit cake samples tested were found to be potentially hazardous/unacceptible respectively for total mesophilic aerobic bacteria (100 % >105 cfu/g, coliform bacteria (93.3%of the total >102 cfu/g, Staphylococcus aureus (31.6% of the total >102 cfu/g and yeast and mould (91.6% of the total >103 cfu/g. Salmonella were not detected in any of the chocolate and fruit cake samples. Obtained results showed that the microbiological qualities of cakes were poor due to poor hygiene and poor food handling practices in pastry shops.

  6. Multiphase, multicomponent simulations and experiments of reactive flow, relevant for combining geologic CO2 sequestration with geothermal energy capture

    Science.gov (United States)

    Saar, Martin O.

    2011-11-01

    Understanding the fluid dynamics of supercritical carbon dioxide (CO2) in brine- filled porous media is important for predictions of CO2 flow and brine displacement during geologic CO2 sequestration and during geothermal energy capture using sequestered CO2 as the subsurface heat extraction fluid. We investigate multiphase fluid flow in porous media employing particle image velocimetry experiments and lattice-Boltzmann fluid flow simulations at the pore scale. In particular, we are interested in the motion of a drop (representing a CO2 bubble) through an orifice in a plate, representing a simplified porous medium. In addition, we study single-phase/multicomponent reactive transport experimentally by injecting water with dissolved CO2 into rocks/sediments typically considered for CO2 sequestration to investigate how resultant fluid-mineral reactions modify permeability fields. Finally, we investigate numerically subsurface CO2 and heat transport at the geologic formation scale.

  7. 7 CFR 319.8-6 - Cottonseed cake and cottonseed meal.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 5 2010-01-01 2010-01-01 false Cottonseed cake and cottonseed meal. 319.8-6 Section... of Importation and Entry of Cotton and Covers § 319.8-6 Cottonseed cake and cottonseed meal. Entry of cottonseed cake and cottonseed meal will be authorized through any port at which the services of an...

  8. Dynamic optimization of a dead-end filtration trajectory : Non-ideal cake filtration

    NARCIS (Netherlands)

    Blankert, Bastiaan; Kattenbelt, Carolien; Betlem, Ben H.L.; Roffel, Brian

    2007-01-01

    A control strategy aimed at minimizing energy consumption is formulated for non-ideal dead-end cake filtration with an inside-out hollow fiber ultrafiltration membrane system. The non-ideal behavior was assumed to originate from cake compression, non-linear cake resistance and a variable pump effici

  9. 40 CFR 417.190 - Applicability; description of the manufacture of detergent bars and cakes subcategory.

    Science.gov (United States)

    2010-07-01

    ... manufacture of detergent bars and cakes subcategory. 417.190 Section 417.190 Protection of Environment... POINT SOURCE CATEGORY Manufacture of Detergent Bars and Cakes Subcategory § 417.190 Applicability; description of the manufacture of detergent bars and cakes subcategory. The provisions of this subpart...

  10. Optical in-situ measurement of filter cake height during bag filter plant operation

    Energy Technology Data Exchange (ETDEWEB)

    Mahmood Saleem; Gernot Krammer [Graz University of Technology (Austria). Institute for Apparatus Design, Particle Technology, and Combustion

    2007-04-15

    A pilot scale jet pulsed bag filter test facility is operated at conditions similar to those of the industrial bag filters. The facility is equipped with a stereo vision based optical system for in-situ cake height distribution measurements on the bag filter surface. Experimental data are presented and data evaluation procedures are discussed to elaborate the features of the measuring system. The results show that the cake height distribution becomes narrower towards the end of filtration cycles. A steep pressure drop rise is observed at the start of a filtration cycle in the absence of re-attachment and a non-uniform bag cleaning, which may be attributed to different cake properties. The specific cake resistance remains constant over the linear part of the pressure drop curve indicating a non-compressible cake formation. The analysis of residual cake patches shows a large number of small sized cake patches and a few large sized cake patches on the filter surface. The cake patch size increases with the cake formation. The fractal analysis of patches boundary indicates preferential cake formation at the boundary of the residual cake patches shortly after regeneration.

  11. Dried flour-oil composites for lipid delivery in low-fat cake mix

    Science.gov (United States)

    Excess steam jet-cooked wheat flour and canola oil composites containing 30 to 55% oil were drum dried. The composites were used to replace the flour and oil in the low-fat cake mix formulations. The cake batter specific gravity and viscosity were measured. The cakes were analyzed for crumb grain...

  12. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

    Science.gov (United States)

    Singh, Mukti; Byars, Jeffrey A; Liu, Sean X

    2015-06-01

    Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes.

  13. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

    Science.gov (United States)

    Singh, Mukti; Byars, Jeffrey A; Liu, Sean X

    2015-06-01

    Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes. PMID:25922214

  14. Study of the inner structure of fine coal filter cake

    Energy Technology Data Exchange (ETDEWEB)

    Shi Chang-sheng; Xie Guang-yuan; Zhang Yue-qiu [China University of Mining & Technology, Xuzhou (China). School of Environmental Sciences and Spatial Informatics

    2006-07-01

    The dewatering of fine coal in coal processing is very important. Based on the theories of dewatering, the inner structure of the filter cake was analyzed using the scanning-electron microscope. The porosity, the maximal diameter of voids and the average area of voids were analyzed in detail. Genuine causes influencing final moisture of the cake were identified. The results show that the porosity of the filter cake increased from 3.87 % to 15.46 % with the increasing of size of fine coal from 0.045 mm to 0.5 mm, and the average area of the void increased from 2.14{mu}m{sup 2} to 8.24 {mu}m{sup 2}. 8 refs., 8 figs., 5 tabs.

  15. The effect of fat replacers on batter and cake properties.

    Science.gov (United States)

    Psimouli, Vassiliki; Oreopoulou, Vassiliki

    2013-10-01

    Fat was replaced at 35% to 100% in cakes by maltodextrin (dextrose equivalent = 3), inulin (high performance and granulated), oligofructose, citrus pectin, and microparticulated protein. Fat replacement by 35% did not induce significant differences in general. Above 65% fat replacement resulted in statistically significant (P < 0.05) decreased viscosity (except for pectin) that was followed by statistically significant decrease in air incorporation and broader bubble size distribution. The starch gelatinization temperature showed a statistically significant increase when fat was replaced by fructose oligosaccharides. The cakes presented statistically significant increase of hardness, elasticity, and decrease of volume development as fat replacement increased above 65%. Also cakes with increased fat replacement received lower scores on taste and flavor, whereas at total fat replacement they were evaluated as not acceptable. Nevertheless, at 65% fat replacement, the samples presented acceptable textural, physical, and sensorial attributes.

  16. Edible applications of shellac oleogels: spreads, chocolate paste and cakes.

    Science.gov (United States)

    Patel, Ashok R; Rajarethinem, Pravin S; Grędowska, Agnieszka; Turhan, Ozge; Lesaffer, Ans; De Vos, Winnok H; Van de Walle, Davy; Dewettinck, Koen

    2014-04-01

    We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt% water were prepared without the need for an emulsifier by simply using shellac oleogels as the continuous oil phase. The water droplets in these emulsions (size oil-binder and a partial replacement of palm oil (∼27%) with a shellac oleogel, showed no sign of 'oiling-out' when stored at elevated temperature (30 °C) for several weeks. Further, cakes prepared using oleogel-based w/o emulsions (20 wt% water) as a shortening alternative showed comparable functionalities (texture and sensory attributes) to the standard cake. PMID:24647527

  17. Control-Relevant Upscaling

    NARCIS (Netherlands)

    Vakili Ghahani, S.A.

    2010-01-01

    An ‘upscaling/order-reduction’ solution transfers the relevant features of a geological model to a flow simulation model such that cost-efficient simulation, prediction and control of the fluid flow in an oil reservoir become feasible. In addition to the computational issues, in most reservoir appli

  18. Cake properties in ultrafiltration of TiO2 fine particles combined with HA: in situ measurement of cake thickness by fluid dynamic gauging and CFD calculation of imposed shear stress for cake controlling.

    Science.gov (United States)

    Du, Xing; Qu, Fangshu; Liang, Heng; Li, Kai; Chang, Haiqing; Li, Guibai

    2016-05-01

    In this study, the cake buildup of TiO2 fine particles in the presence of humid acid (HA) and cake layer controlling during ultrafiltration (UF) were investigated. Specifically, we measured the cake thickness using fluid dynamic gauging (FDG) method under various solution conditions, including TiO2 concentration (0.1-0.5 g/L), HA concentration (0-5 mg/L, total organic carbon (TOC)), and pH values (e.g., 4, 6 and 10), and calculated the shear stress distribution induced by stirring using computational fluid dynamics (CFD) to analyze the cake layer controlling conditions, including the operation flux (50-200 L m(-2) h(-1)) and TiO2 concentration (0.1-0.5 g/L). It was found that lower TiO2/HA concentration ratio could lead to exceedingly severe membrane fouling because of the formation of a relatively denser cake layer by filling the voids of cake layer with HA, and pH was essential for cake layer formation owing to the net repulsion between particles. Additionally, it was observed that shear stress was rewarding for mitigating cake growth under lower operation flux as a result of sufficient back-transport forces, and exhibited an excellent performance on cake layer controlling in lower TiO2 concentrations due to slight interaction forces on the vicinity of membrane.

  19. Relevancy 101

    Science.gov (United States)

    Lynnes, Chris; Newman, Doug

    2016-01-01

    Where we present an overview on why relevancy is a problem, how important it is and how we can improve it. The topic of relevancy is becoming increasingly important in earth data discovery as our audience is tuned to the accuracy of standard search engines like Google.

  20. Bioenergy and biofertilizer : improvement of biogas production from filter cake

    Energy Technology Data Exchange (ETDEWEB)

    Fonte, A.H. [Environmental Bioremediation Group, Research and Development Agency, GeoCuba, Camaguey (Cuba); Alvarez, R.C. [Provincial Direction of Soils, Camaguey (Cuba)

    2000-07-01

    The anaerobic digestion of sugar mill filter cake (SMFC) was studied using a natural zeolite to intensify the biogas production. The anaerobic digestion (AD) of agricultural waste mixtures in certain proportions is the underlying basis of biogas generation. Earlier studies have shown that certain inert materials can act as stimulators in biogas production when used in conjunction with AD. This study involved three experiments using filter cake from different sugar mills using three doses of zeolite to determine how they stimulate biogas production. Another objective of the study was to determine if the mud of the digester containing the added zeolite has an impact on plants and soil. The study was conducted under glass house conditions using a brown soil with carbonates with neutral pH and high contents of P{sub 2}O{sub 5}, K{sub 2}O and organic matter. It was concluded that it is possible to increase the biogas yield and to improve AD behaviour of the filter cake by using a zeolite adapted to unique operating conditions. The amount of yield depends on the origin of the filter cake, the stimulator dose and age. Results were in the order of 20-40 per cent biogas production. Fresh filter cake was found to produce more biogas. The mud of the anaerobic digestion of the filter cake containing zeolite positively impacted on the agronomic behaviour of the sorghum in relation to P{sub 2}O{sub 5}, K{sub 2}O and organic matter content. 19 refs., 4 tabs.

  1. A Cryptographic Moving-Knife Cake-Cutting Protocol

    Directory of Open Access Journals (Sweden)

    Yoshifumi Manabe

    2012-02-01

    Full Text Available This paper proposes a cake-cutting protocol using cryptography when the cake is a heterogeneous good that is represented by an interval on a real line. Although the Dubins-Spanier moving-knife protocol with one knife achieves simple fairness, all players must execute the protocol synchronously. Thus, the protocol cannot be executed on asynchronous networks such as the Internet. We show that the moving-knife protocol can be executed asynchronously by a discrete protocol using a secure auction protocol. The number of cuts is n-1 where n is the number of players, which is the minimum.

  2. Quality of products containing defatted groundnut cake flour

    OpenAIRE

    Purohit, Chitra; Rajyalakshmi, Peram

    2010-01-01

    Defatted groundnut cake obtained from commercial oil processing units and that prepared in laboratory oil expeller (LOE) were analyzed for quality parameters. Defatted groundnut cake flour (DGCF) was incorporated at 15–100% levels in laddoo, chutney powder, fryums (deep fried crisp and crunchy item), biscuits, noodles and extruded snacks. The products were studied for sensory, physico-chemical and shelf-life quality. DGCF was creamish white with bulk density of 0.55 ± 0.03 g/ml, water absorpt...

  3. Equivalent Cake Filtration Model%等效滤饼过滤模型

    Institute of Scientific and Technical Information of China (English)

    徐坦; 朱企新; 陈旭; 李文苹

    2008-01-01

    Cake filtration has been widely used in many chemical processes with more non-Newtonian, highly vis- cous and compressible materials involved. Neither traditional nor modern filtration theory can be applied in practice. "Equivalent cake filtration model" is a recently developed mathematical model to describe cake filtration for both Newtonian and non-Newtonian fluids, in either steady or unsteady filtration stages. This model has two strengths: (1) It can be used to determine equivalent capillary radii and predict filtration quality based on the properties of solid/liquid system and operation parameters; and (2) to calculate cake specific resistance and its variations with time at various cake thickness locations.

  4. Producing bio-pellets from sunflower oil cake for use as an energy source

    Energy Technology Data Exchange (ETDEWEB)

    Kobayashi, Yuichi; Kato, Hitoshi; Kanai, Genta; Togashi, Tatsushi [National Agricultural Research Center (Japan)], E-mail: kobay@affrc.go.jp

    2008-07-01

    Pellet fuels were produced from ground sunflower oil cake using a pelletizer. The length, hardness, and powder characteristics of dried pellets depend on the initial water content of the oil cake. The appropriate values of water contents were 19.9 - 21.0% w.b. Oil cake pellets were found to contain 6.07% ash and 20.99 MJ/kg caloric value, which are within the standard range of wood pellets. Combustion experiments using a commercial pellet stove demonstrate that oil cake pellets burn as well as wood pellets. Oil cake pellets are useful as a fuel alternative to wood pellets. (author)

  5. Layer-cake vs. fruit-cake stratigraphy of megadune-related snows of East Antarctica

    Science.gov (United States)

    Wise, D. U.; Cianfarra, P.; Salvini, F.

    2009-12-01

    Published models of snow deposits of the East Antarctic Plateau visualize km-scale snow stripes in scattered megadune fields as actively-forming stratigraphic zones growing through later Holocene time in parallel with other patches and zones of more normal snow and ice, in effect a stratigraphy of lumps scattered like fruit-cake “goodies.” An alternate four-unit layer-cake model seems more appropriate based on superposition relationships in satellite images. In this model the oldest unit (#1) contains upslope-climbing, relic megadune sets and cosets of pseudo-beds beneath the striped surfaces. This unit is transitional upward into unit #2, divisible into several facies: a) abandoned megadune plains or wind-swept snow regs to use a sand desert term, b) sudden appearance of high topographic relief “Duke of York” dunes from the children’s song of the Grand Old Duke’s soldiers abandoned “neither up nor down,” c) extensions of megadune snow stripes growing into downslope-migrating, lobate dunes, and d) downslope-migrating sheets of coalesced, mostly lobate dune forms, commonly lineated on regional scales. Unit #3 is a pile of snow blankets, transverse and longitudinal dunes that commonly form snow ergs, another sand desert term. This unit is semi-transparent to radar as indicted by near-surface trends and patterns on Modis images disappearing on radar images to show clearly defined unit #2 facies patterns for the same area. These three stratigraphic units appear analogous to an abbreviated form of the aqueous Bouma sequence of fining upward turbiditic beds that pass from upper flow regime (UFR), upstream-climbing antidunes through transitional units into lower flow regime (LFR), downstream-migrating dunes. If megadunes are UFR, very rapid deposition necessitated massive supplies of moisture-rich air available only from open water in the Ross and Weddell Seas or across narrow winter ice shelves of the Southern Ocean, a climate much warmer than present

  6. Relationship Between Composition, Structure and Permeability of Drilling Filter Cakes Relations entre la composition, la structure et la perméabilité des cakes de forage

    OpenAIRE

    Durand C.; Lecourtier J.; Rosenberg E.; Loeber L.

    2006-01-01

    During drilling operations there is a need to build mud cakes as impervious as possible on the wall of the borehole to prevent damage by fluid loss. To establish the relationship between the filtration properties of mud filter cakes and their structure, drilling fluids containing montmorillonite clay, flexible (Drispac) or rigid (xanthan) anionic polymers, electrolytes and barite were investigated. Standard API filtration and polymer adsorption measurements were performed. The cake structure ...

  7. Experimental study of cake formation on heat treated and membrane coated needle felts in a pilot scale pulse jet bag filter using optical in-situ cake height measurement

    OpenAIRE

    Saleem, Mahmood; Khan, Rafi Ullah; Tahir, M. Suleman; Krammer, Gernot

    2011-01-01

    Pulse-jet bag filters are frequently employed for particle removal from off gases. Separated solids form a layer on the permeable filter media called filter cake. The cake is responsible for increasing pressure drop. Therefore, the cake has to be detached at a predefined upper pressure drop limit or at predefined time intervals. Thus the process is intrinsically semi-continuous. The cake formation and cake detachment are interdependent and may influence the performance of the filter. Therefor...

  8. Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

    Science.gov (United States)

    Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

    2016-07-01

    The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes. PMID:27386114

  9. Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

    Science.gov (United States)

    Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

    2016-07-01

    The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

  10. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.

    Science.gov (United States)

    Tsatsaragkou, Kleopatra; Papantoniou, Maria; Mandala, Ioanna

    2015-02-01

    In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS.

  11. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.

    Science.gov (United States)

    Tsatsaragkou, Kleopatra; Papantoniou, Maria; Mandala, Ioanna

    2015-02-01

    In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS. PMID:25604540

  12. Application of a new drag coefficient model at CFD-simulations on free surface flows relevant for the nuclear reactor safety analysis

    International Nuclear Information System (INIS)

    Highlights: ► New drag law in AIAD model was implemented in a CFD code to simulate the flows in nuclear reactor. ► The problems include the CCFL, hydraulic jump and pressurized thermal shock (PTS). ► The model is able to distinguish the local flow morphologies in frame of the Euler–Euler. ► CFD calculations agree well with the experimental data. - Abstract: This paper presents different CFD-simulations on flows which are relevant for nuclear reactor safety using a new modeling approach for the interfacial drag at free surfaces. The developed drag coefficient model was implemented together with the Algebraic Interfacial Area Density (AIAD) model () into the three-dimensional (3-D) computational fluid dynamics (CFD) code ANSYS-CFX. The applications considered include the prediction of counter-current flow limitations (CCFL) in a PWR hot leg, the development of hydraulic jump during the air–water co-current flow in a horizontal channel, and pressurized thermal shock (PTS) phenomena in a PWR cold leg and downcomer. For the modeling of these tasks, an Euler–Euler approach was used. This approach allows the use of different models depending on the local morphology. In the frame of an Euler–Euler simulation, the local morphology of the phases has to be considered in the drag model. To demonstrate the feasibility of the present approach, the computed main parameters of each case were compared with experimental data. It is shown that the CFD calculations agree well with the experimental data. This indicates that the AIAD model combined with new drag force modeling is a promising way to simulate the phenomena in frame of the Euler–Euler approach. Moreover the further validation of the model by including mass transfer effects should be carried out.

  13. EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE

    OpenAIRE

    NURUL ATIQAH SANI; FARAH SALEENA TAIP; SITI MAZLINA MUSTAPA KAMAL; NORASHIKIN AB. AZIZ

    2014-01-01

    Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firm...

  14. Antioxidative Polyphenols from Defatted Oilseed Cakes: Effect of Solvents

    Directory of Open Access Journals (Sweden)

    Sue-Siang Teh

    2014-02-01

    Full Text Available Defatted hemp, flax and canola seed cakes were extracted with different solvent systems namely methanol, ethanol, acetone, methanol 80%, acetone 80% and mixed solvent of methanol:acetone:water (MAW, 7:7:6, v/v/v. Each extract was analyzed for antioxidant capacity using ferric reducing/antioxidant power (FRAP and 2,2-diphenyl-1-picrylhydrazyl (DPPH radical scavenging assays. MAW exhibited the highest extraction of phenolic and flavonoid contents in the seed cakes, followed by acetone 80% and methanol 80%. The antioxidant capacity was proportional to the polyphenols recovery in the extracts. Canola seed cakes possessed the highest recovery of polyphenols and antioxidant capacity, followed by hemp and flax seed cakes. MAW extract of canola contained total phenolic content, 2104.67 ± 2.52 mg GAE/100 g fresh weight; total flavonoids, 37.79 ± 0.04 mg LUE/100 g fresh weight; percentage inhibition of DPPH•, 33.03 ± 0.38%; FRAP assay, 8.78 ± 0.07 μmol Fe (II/g fresh weight. Identification of individual polyphenol compounds were performed HPLC. MAW extract of canola had the highest (P < 0.05 concentration of all individual polyphenols except gallic acid and catechin. Highest concentration of quercetin and luteolin in MAW extract of hemp was obtained among all solvent systems.

  15. CAKE: The Coincidence Array for K600 Experiments

    CERN Document Server

    Adsley, P; Papka, P; Dyers, Z; Brümmer, J W; Diget, C Aa; Hubbard, N J; Li, K C W; Long, A; Marin-Lambarri, D J; Pellegri, L; Pesudo, V; Pool, L C; Smit, F D; Triambak, S

    2016-01-01

    The combination of a magnetic spectrometer and ancillary detectors such as silicon detectors is a powerful tool for the study of nuclear reactions and nuclear structure. This paper discusses the recently commissioned silicon array called the CAKE which is designed for use with the K600 magnetic spectrometer at iThemba LABS.

  16. Significance of starch properties and quantity on sponge cake volume

    Science.gov (United States)

    We evaluated the qualitative and quantitative effects of wheat starch on sponge cake (SC) baking quality. Twenty wheat flours, including soft white and club wheat of normal, partial waxy and waxy endosperm, and hard wheat, were tested for amylose content, pasting properties, and SC baking quality. S...

  17. Use of neem cake as an organic substrate component

    Science.gov (United States)

    Nursery and greenhouse growers continue to seek materials to decrease costs of plant production while maintaining environmental stewardship. Incorporation of neem cake as a substrate component could potentially impact nitrogen release as a result of altering substrate bacterial activity. The study...

  18. Using Layer-Cake Geology to Illustrate Structural Topographic Relationships.

    Science.gov (United States)

    Wagner, John Robert

    1987-01-01

    Discusses some of the difficulties of visualizing underlying geologic structural patterns by using maps or wooden blocks. Suggests the use of a modified layer cake to show dipping beds, folds, faults and differential erosion, as well as the relationships of stream valleys to outcrop patterns. (TW)

  19. Preparation of pure uranyl chloride from crude yellow cake

    International Nuclear Information System (INIS)

    A process is described for the preparation of pure uranyl chloride solution from crude yellow cake. The process involves dissolution of the latter in hydrochloric acid followed by uranium extraction using TBP-kerosene mixture. A series of experiments were carried out in order to determine the optimum conditions for both the dissolution and the extraction steps

  20. Temperature effect on the pressure drop across the cake of coal gasification ash formed on a ceramic filter

    Energy Technology Data Exchange (ETDEWEB)

    Kim, J.H.; Liang, Y.; Sakong, K.M.; Choi, J.H.; Bak, Y.C. [Gyeongsang National University, Jinju (Republic of Korea). Dept. of Biology & Chemical Engineering

    2008-01-15

    In order to predict the pressure drop across the cake of coal gasification (CG) ash formed on ceramic filter, an empirical equation was developed taking into account several factors, such as the face velocity, ash load, shape factor and size of particles, and especially the operating temperature. The hot air stream of well classified fine particles of CG ash was simulated as the syngas derived from the coal gasification process. The pressure drop behavior and cleaning efficiency of the filter were carefully investigated within the temperature range from room temperature to 673 K. The pressure drop across the ash cake was dominantly governed by the air viscosity, which increased with temperature. It was well expressed by the previously reported-empirical equation (J.H. Choi, Y.C. Bak, H.J. Jang, J.H. Kim, and J.H. Kim, Korean J. Chern. Eng., 21(3) (2004) 726.) with the modification of the viscosity term in the equation for different temperatures. The residual pressure drop rate across the ash cake also increased while the cleaning efficiency of the ceramic filter decreased as temperature increased.

  1. Respiratory symptoms and sensitization in bread and cake bakers.

    Science.gov (United States)

    Smith, T A; Smith, P W

    1998-07-01

    This purpose of this study was to examine the relationship between exposure to wheat flour, soya flour and fungal amylase and the development of work-related symptoms and sensitization in bread and cake bakery employees who have regular exposure to these substances. The study populations consisted of 394 bread bakery workers and 77 cake bakery workers whose normal jobs involved the sieving, weighing and mixing of ingredients. The groups were interviewed with the aim of identifying the prevalence, nature and pattern of any work-related respiratory symptoms. They were also skin-prick tested against the common bakery sensitizing agents, i.e., wheat flour, soya flour, rice flour and fungal amylase. The results of personal sampling for sieving, weighing and mixing operations at the bakeries from which the study groups were taken were collated in order to determine typical exposures to total inhalable dust from the ingredients, expressed as 8 hour time-weighted average exposures. Data from the health surveillance and collated dust measurements were compared with the aim of establishing an exposure-response relationship for sensitization. The prevalence of work-related symptoms in bread bakery and cake bakery ingredient handlers was 20.4% and 10.4% respectively. However, in a large proportion of those reporting symptoms in connection with work, the symptoms were intermittent and of short duration. It is considered that the aetiology of such symptoms is likely to be due to a non-specific irritant effect of high total dust levels, rather than allergy. None of the cake bakers and only 3.1% of the bread bakers had symptoms which were thought to be due to allergy to baking ingredients. Using skin-prick testing as a marker of sensitization, the prevalence of positive tests to wheat flour was 6% for the bread bakers and 3% for the cake bakers. Comparable prevalences for soya flour were 7% and 1% respectively. However, the prevalence of positive skin-prick tests to fungal amylase

  2. Towards the determination of the geographical origin of yellow cake samples by laser-induced breakdown spectroscopy and chemometrics

    Energy Technology Data Exchange (ETDEWEB)

    Sirven, J.B.; Pailloux, A.; M' Baye, Y.; Coulon, N.; Alpettaz, Th.; Gosse, St. [CEA Saclay, DEN, Dept Phys Chem, 91 - Gif-sur-Yvette (France)

    2009-07-01

    Yellow cake is a commonly used name for powdered uranium concentrate, produced with the uranium ore. It is the first step in the fabrication of nuclear fuel. As it contains fissile material its circulation needs to be controlled in order to avoid proliferation. In particular there is an interest in onsite determination of the geographical origin of a sample. The yellow cake elemental composition depends on its production site and can therefore be used to identify its origin. In this work laser-induced breakdown spectroscopy (LIBS) associated with chemometrics techniques is used to discriminate yellow cake samples of different geographical origin. 11 samples, one per origin, are analyzed by a commercial equipment in laboratory experimental conditions. Spectra are then processed by multivariate techniques like Principal Components Analysis (PCA) and Soft Independent Modeling of Class Analogy (SIMCA). Successive global PCAs are first performed on the whole spectra and enable one to discriminate all samples. The method is then refined by selecting several emission lines in the spectra and by using them as input data of the chemometric treatments. With a SIMCA model applied to these data a rate of correct identification of 100% is obtained for all classes. Then to define the specifications of a future onsite LIBS system, the use of a more compact spectrometer is simulated by a numerical treatment of experimental spectra. Simultaneously the reduction of spectral data used by the model is also investigated to decrease the spectral bandwidth of the measurement. The rate of correct identification remains very high. This work shows the very good ability of SIMCA associated with LIBS to discriminate yellow cake samples with a very high rate of success, in controlled laboratory conditions. (authors)

  3. Snack Cake 'Dissection': A Flipped Classroom Exercise to Engage Undergraduates With Basic Neuroanatomy.

    Science.gov (United States)

    Watson, Todd D

    2015-01-01

    This report describes a brief classroom activity for introducing basic neuroanatomical terminology and concepts to undergraduates in a survey-level course. Prior to completing the activity, students watched a short online lecture discussing the relevant material. During class, students worked in groups to 'dissect' snack cakes using the information they learned in the video and then reported and shared their 'results' using anatomical terminology. Quantitative feedback suggests that students found that the exercise was useful practice, that it helped increase their confidence in their ability to learn neuroanatomy, and that it helped increase their interest in the material generally. Data from an online anatomy quiz further supports the exercise's efficacy. Overall, the data suggest that this exercise may be a worthwhile addition to courses that introduce neuroanatomy to undergraduates.

  4. Snack Cake ‘Dissection’: A Flipped Classroom Exercise to Engage Undergraduates With Basic Neuroanatomy

    Science.gov (United States)

    Watson, Todd D.

    2015-01-01

    This report describes a brief classroom activity for introducing basic neuroanatomical terminology and concepts to undergraduates in a survey-level course. Prior to completing the activity, students watched a short online lecture discussing the relevant material. During class, students worked in groups to ‘dissect’ snack cakes using the information they learned in the video and then reported and shared their ‘results’ using anatomical terminology. Quantitative feedback suggests that students found that the exercise was useful practice, that it helped increase their confidence in their ability to learn neuroanatomy, and that it helped increase their interest in the material generally. Data from an online anatomy quiz further supports the exercise’s efficacy. Overall, the data suggest that this exercise may be a worthwhile addition to courses that introduce neuroanatomy to undergraduates. PMID:26557799

  5. Snack Cake 'Dissection': A Flipped Classroom Exercise to Engage Undergraduates With Basic Neuroanatomy.

    Science.gov (United States)

    Watson, Todd D

    2015-01-01

    This report describes a brief classroom activity for introducing basic neuroanatomical terminology and concepts to undergraduates in a survey-level course. Prior to completing the activity, students watched a short online lecture discussing the relevant material. During class, students worked in groups to 'dissect' snack cakes using the information they learned in the video and then reported and shared their 'results' using anatomical terminology. Quantitative feedback suggests that students found that the exercise was useful practice, that it helped increase their confidence in their ability to learn neuroanatomy, and that it helped increase their interest in the material generally. Data from an online anatomy quiz further supports the exercise's efficacy. Overall, the data suggest that this exercise may be a worthwhile addition to courses that introduce neuroanatomy to undergraduates. PMID:26557799

  6. Cupuassu cake in feeding feedlot Nellore young bulls

    Directory of Open Access Journals (Sweden)

    Diego Azevedo Mota

    2014-10-01

    Full Text Available This study aimed to evaluate the intake, digestibility and feeding behavior of Nellore young bulls, fed with diets containing different levels of cupuassu cake. Five animals with an average body weight (BW of 186.8 ± 19.5 kg and approximately 13 months of age were used. The animals were divided into five treatments with different levels of cupuassu cake (CC: 0.0%; 5.0%; 10%; 15% and 20%, in substitution of corn and soybean meal and were subjected to the experiment 5 × 5 latin square, composed of five animals and five periods. Each of the five experimental periods lasted 15 days: 10 days for diet adaptation and five days for the assessment of nutrient digestibility. The feeding behavior (visual observation was measured at the end of each experimental period (15th day for 24 h. The dry matter (DMI, ether extract (EEI and crude protein intake (CPI, all expressed in kg/day and %BW, presented a quadratic effect (P<0.10 related to the inclusion of different levels of cupuassu cake, where it was observed that the major consumption of these fractions occurred in the treatment with 5% CC. For digestibility of dry matter (DMD; crude protein (DPB; ether extract (EED; neutral detergent fiber (NDFD; acid detergent fiber (ADFD; This study aimed to evaluate the intake, digestibility and feeding behavior of Nellore young bulls, fed with diets containing different levels of cupuassu cake. Five animals with an average body weight (BW of 186.8 ± 19.5 kg and approximately 13 months of age were used. The animals were divided into five treatments with different levels of cupuassu cake (CC: 0.0%; 5.0%; 10%; 15% and 20%, in substitution of corn and soybean meal and were subjected to the experiment 5 × 5 latin square, composed of five animals and five periods. Each of the five experimental periods lasted 15 days

  7. Performance of Cooled Cone Grinding Machine in Cocoa Cake Processing

    Directory of Open Access Journals (Sweden)

    Hendy Firmanto

    2015-08-01

    Full Text Available The process of cocoa paste pressing has a function to separate the fatty component of cocoa from its cake. Cocoa paste is further processed into cocoa powder using grinding machine for cocoa cake. The cooled cone type of cocoa grinding machine is used to solve the problem of plug in the maschine caused by melting of fat in cocoa cake due to hot effect as a result of friction in the grinding machine. Grinding machine of cocoa has conical form of cylinder for grinding and stator wall wrapped by source of cold and closed with jacket wool. Research was conducted at Kaliwining Experimental Garden of Indonesian Coffee and Cocoa Research Institute (ICCRI using cocoa cake containing 26.75% originated from Forastero type of cocoa seed. The capacity and recovery of the machine was influenced by space between rotor cylinder and stator wall. Grinding machine operated at cooling temperature of 25.5oC and space between rotor – stator 0.9 cm and the capacity of 187.5 kg/hour with recovery of 200 mesh cocoa powder as much as 24%. The maximum  power of machine required  was 2.5 kW with efficiency of  energy transfer of 97%. Results of proximate analysis showed that there was no change of protein content, but protein and carbohydrate content increased after processing, i.e. from 5.70% and 59.82% into 5.80% and 61.89% respectively.Key words : cocoa cake, cooling, grinding, cocoa powder 

  8. Fertilization with filter cake and micronutrients in plant cane

    Directory of Open Access Journals (Sweden)

    Jaqueline Cristiane Adorna

    2013-06-01

    Full Text Available The response of sugarcane to application of micronutrients is still not very well known. In view of the need for this information, the aim of this study was to evaluate the application of the micronutrients Zn, Cu, Mn, Fe, B, and Mo to plant cane in three soils, with and without application of filter cake. This study consisted of three experiments performed in the State of São Paulo, Brazil, (in Igaraçu do Tiete, on an Oxisol; in Santa Maria da Serra, on an Entisol, both in the 2008/2009 growing season; and in Mirassol, on an Ultisol, in the 2009/2010 growing season in a randomized block design with four replications with a 8 x 2 factorial combination of micronutrients (1 - no application/control, 2 - addition of Zn, 3 - addition of Cu, 4 - addition of Mn 5 - addition of Fe, 6 - addition of B, 7 - addition of Mo, 8 - Addition of Zn, Cu, Mn, Fe, B, and Mo and filter cake (0 and 30 t ha-1 of filter cake in the furrow at planting. The application of filter cake was more efficient than of Borax in raising leaf B concentration to sufficiency levels for sugarcane in the Entisol, and it increased mean stalk yield in the Oxisol. In areas without filter cake application, leaf concentrations were not affected by the application of Zn, Cu, Mn, Fe, B, and Mo in the furrow at planting; however, Zn and B induced an increase in stalk and sugar yield in micronutrient-poor sandy soil.

  9. Extended Survival of Several Microorganisms and Relevant Amino Acid Biomarkers under Simulated Martian Surface Conditions as a Function of Burial Depth

    Energy Technology Data Exchange (ETDEWEB)

    Johnson, Adam [Indiana University; Pratt, L.M. [Indiana University; Vishnivetskaya, Tatiana A [ORNL; Pfiffner, S. M. [University of Tennessee, Knoxville (UTK); Bryan, R. A. [Yeshiva University, New York; Dadachova, E. [Yeshiva University, New York; Whyte, L G [McGill University, Montreal, Quebec; Radtke, K. [McGill University, Montreal, Quebec; Chan, E. [Princeton University; Tronick, S. [Princeton University; Borgonie, G. [Ghent University, Belgium; Mancinelli, R. [SETI Institute; Rothschild, L. [NASA Ames Research Center; Rogoff, D. [NASA Ames Research Center; Horikawa, D. D. [NASA Ames Research Center; Onstott, T. C. [Princeton University

    2011-01-01

    Recent orbital and landed missions have provided substantial evidence for ancient liquid water on the martian surface as well as evidence of more recent sedimentary deposits formed by water and/or ice. These observations raise serious questions regarding an independent origin and evolution of life on Mars. Future missions seek to identify signs of extinct martian biota in the form of biomarkers or morphological characteristics, but the inherent danger of spacecraft-borne terrestrial life makes the possibility of forward contamination a serious threat not only to the life detection experiments, but also to any extant martian ecosystem. A variety of cold and desiccation-tolerant organisms were exposed to 40 days of simulated martian surface conditions while embedded within several centimeters of regolith simulant in order to ascertain the plausibility of such organisms survival as a function of environmental parameters and burial depth. Relevant amino acid biomarkers associated with terrestrial life were also analyzed in order to understand the feasibility of detecting chemical evidence for previous biological activity. Results indicate that stresses due to desiccation and oxidation were the primary deterrent to organism survival, and that the effects of UV-associated damage, diurnal temperature variations, and reactive atmospheric species were minimal. Organisms with resistance to desiccation and radiation environments showed increased levels of survival after the experiment compared to organisms characterized as psychrotolerant. Amino acid analysis indicated the presence of an oxidation mechanism that migrated downward through the samples during the course of the experiment and likely represents the formation of various oxidizing species at mineral surfaces as water vapor diffused through the regolith. Current sterilization protocols may specifically select for organisms best adapted to survival at the martian surface, namely species that show tolerance to radical

  10. Image Analysis on Detachment Process of Dust Cake on Ceramic Candle Filter

    Institute of Scientific and Technical Information of China (English)

    姬忠礼; 焦海青; 陈鸿海

    2005-01-01

    Based on the analysis of high-speed video images, the detachment behavior of dust cake from the ceramic candle filter surface during pulse cleaning process is investigated. The influences of the dust cake loading,the reservoir pressure, and the filtration velocity on the cleaning effectiveness are analyzed. Experimental results show that there exists an optimum dust cake thickness for pulse-cleaning process. For thin dust cake, the patchy cleaning exists and the cleaning efficiency is low; if the dust cake is too thick, the pressure drop across the dust cake becomes higher and a higher reservoir pressure may be needed. At the same time there also exists an optimum reservoir pressure for a given filtration condition.

  11. In vitro Fermentation, Digestion Kinetics and Methane Production of Oilseed Press Cakes from Biodiesel Production.

    Science.gov (United States)

    Olivares-Palma, S M; Meale, S J; Pereira, L G R; Machado, F S; Carneiro, H; Lopes, F C F; Maurício, R M; Chaves, A V

    2013-08-01

    Following the extraction of oil for biodiesel production, oilseed press cakes are high in fat. As the dietary supplementation of fat is currently considered the most promising strategy of consistently depressing methanogenesis, it follows that oilseed press cakes may have a similar potential for CH4 abatement. As such, this study aimed to characterise the nutritive value of several oilseed press cakes, glycerine and soybean meal (SBM) and to examine their effects on in vitro ruminal fermentation, digestion kinetics and CH4 production. Moringa press oil seeds exhibited the greatest in sacco effective degradability (ED) of DM and CP (pMoringa oilseed press cakes produced the lowest CH4 (mg/g digested DM) at 6 and 12 h of incubation (pmoringa oilseed press cake at 400 g/kg DM has the greatest potential of the oilseed press cakes examined in this study, to reduce CH4 production, without adversely affecting nutrient degradability. PMID:25049890

  12. Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.

    Science.gov (United States)

    Román, Laura; Santos, Isabel; Martínez, Mario M; Gómez, Manuel

    2015-12-01

    The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

  13. The Effects of Feeding Pollen Cake Containing Royal Jelly on Bombus terrestris L. (Hymenoptera: Apidae) Colony Development

    OpenAIRE

    GÜREL, Fehmi; GÖSTERİT, Ayhan

    2008-01-01

    This study was performed to determine the effects of feeding pollen cake containing honeybee royal jelly on Bombus terrestris colony development. In total, 125 bumblebee queens, 68 of which were fed pollen cake containing 10% royal jelly and 57 of which were fed normal pollen cake, were used. We found that 84% of the queens fed pollen cake containing royal jelly and 82% of those fed normal pollen cake laid eggs; 56% of the queens fed normal pollen cake established colonies, whereas queens fed...

  14. Biological pretreatment and ethanol production from olive cake

    DEFF Research Database (Denmark)

    Jurado, Esperanza; Gavala, Hariklia N.; Baroi, George Nabin;

    2010-01-01

    Olive oil is one of the major Mediterranean products, whose nutritional and economic importance is well-known. However the extraction of olive oil yields a highly contaminating residue that causes serious environmental concerns in the olive oil producing countries. The olive cake (OC) coming out...... of the three-phase olive oil production process could be used as low price feedstock for lignocellulosic ethanol production due to its high concentration in carbohydrates. However, the binding of the carbohydrates with lignin may significantly hinder the necessary enzymatic hydrolysis of the polymeric sugars...... before ethanol fermentation. Treatment with three white rot fungi, Phaneroachaete chrysosporium, Ceriporiopsis subvermispora and Ceriolopsis polyzona has been applied on olive cake in order to investigate the potential for performing delignification and thus enhancing the efficiency of the subsequent...

  15. Biochemical Characterization of Coriander Cakes Obtained by Extrusion

    Directory of Open Access Journals (Sweden)

    Jazia Sriti

    2013-01-01

    Full Text Available This study was designed to examine the effect of operating conditions such as nozzle diameter on fatty acid, sterol, and tocol composition of coriander cakes. Eight fatty acids were identified, with petroselinic acid accounting for 75–77% of the total fatty acids, followed by linoleic, oleic, and palmitic acids, accounting for 12-13%, 5%, and 3%, respectively, of the total fatty acids. β-Sitosterol was the major sterol in all oils with 33–35% of total sterols. The next major sterols in all oils were stigmasterol (24% of total sterols and Δ7-stigmasterol (15% of total sterols. Coriander cake contained higher amounts of total tocotrienol where γ-tocotrienol was the main compound.

  16. Toxic effects of chlorinated cake flour in rats.

    Science.gov (United States)

    Cunningham, H M; Lawrence, G A; Tryphonas, L

    1977-05-01

    Four experiments were conducted using weanling Wistar rats to determine whether chlorinated cake flour or its constituents were toxic. Levels of 0.2 and 1.0% chlorine added to unbleached cake flour significantly (p less than 0.01) reduced growth rate by 20.7 and 85.2% and increased liver weight relative to body weight by 16.7 and 25.3%, respectively. Lipids extracted from flour chlorinated at the same levels had similar effects. Rat chow diets containing 0.2 and 0.6% chlorine in the form of chlorinated wheat gluten reduced growth rate and increased liver weight as a percentage of body weight. A rat chow diet containing 0.2% chlorine as chlorinated flour lipids increased absolute liver weight by 40%, kidney by 20%, and heart by 10% compared to pair-fed controls. PMID:864787

  17. Application of acid dissolution and natural evaporation to wet cake containing uranium

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Kil J.; Kang, Il Sik; Shon, Jong S.; Hong, Kwon P. [Korea Atomic Energy Research Institute, Taejon (Korea, Republic of)

    2005-07-01

    Chemical wastes containing small amounts of uranium cause environmental problems, if those wastes exceed the concentration of the EPA standard, 20 {mu}g.. /L, and the concentrated sludge should be additionally dried and packaged into a drum, and categorized as a radioactive waste. Diphosil resin is developed to specifically remove actinides or multivalent metals. The immobilization technique is adopted to make a bead form of Diphosil by embedding into sodium alginate, and adsorption characteristics for uranium are reported for a simulated waste solution. In this study, acid dissolution is applied to dissolve uranium from the precipitates of sludge or the dewatered cake in the reduced volume of wastes solution, and removal characteristics of uranium is experimented. From the results, the most effective treatment method for the dissolved solution is suggested.

  18. The Layer Cake Walls of Valles Marineris

    Science.gov (United States)

    2007-01-01

    that the CRISM team uses to provide an overview of infrared data, because dust has a less obscuring effect, and because they are sensitive to a wide variety of minerals. Layering is clearly evident in the wall rocks. The conspicuous band running along the base of the chasma wall appears slightly yellowish, and the scarp at the edge of the topographic bench appears slightly green. The bottom two panels use combinations of wavelengths to show the strengths of absorptions that provide 'fingerprints' of different minerals. In the lower left panel, red shows strength of a 0.53-micron absorption due to oxidized iron in dust, green shows strength of an inflection in the spectrum at 0.6 microns that may be related to rock coatings, and blue shows strength of a 1-micron absorption due to the igneous minerals olivine and pyroxene. The conspicuous horizontal band appears slightly blue, indicating a stronger signature of olivine and/or pyroxene. In the lower right panel, red is a measure of an absorption particular to olivine, green is a measure of a 2.3-micron absorption due to phyllosilicates (clay-like minerals formed when rock was subjected to liquid water), and blue is a measure of absorptions particular to pyroxene. The conspicuous horizontal band is now resolved into an upper portion richer in pyroxene, underlain by material richer in olivine than the rest of the wall rock. Also, erosion-resistant material forming the topographic bench is underlain by phyllosilicate-containing material exposed on the scarp. Taken together, these data reveal a layer cake-like composition of the crustal material exposed in Coprates Chasma's wall. Most of the rock is rich in pyroxene, which is expected because much of Mars' crust consists of volcanic basaltic rock. However discrete layers are richer in olivine, and in some layers the presence of phyllosilicates indicates interaction of rock with liquid water. Because the phyllosilicate-containing layer is low on the walls and deeply buried, it

  19. Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.

    Science.gov (United States)

    Baeva, Marianna Rousseva; Terzieva, Vesselina Velichkova; Panchev, Ivan Nedelchev

    2003-06-01

    The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free sponge cakes, respectively. As a result, the sucrose-free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one. PMID:12866615

  20. Lead and silver extraction from waste cake from hydrometallurgical zinc production

    OpenAIRE

    DUSAN D. STANOJEVIC; Rajkovic, Milos B.; DRAGAN V. TOSKOVIC; MILANA A. TOMIC

    2008-01-01

    This paper presents the experimental results of the extraction of lead and silver from a lead–silver waste cake obtained in the process of hydrometallurgical zinc production. While controlling the pH value, the lead–silver cake was leached at a temperature close to boiling point in different concentrations of aqueous calcium chloride solutions. The experiments were performed applying different ratios between the mass of cake and the volume of the leaching agent under different durations of th...

  1. 基于CakePHP框架的Web开发的设计与应用

    Institute of Scientific and Technical Information of China (English)

    周海燕; 杨平乐

    2010-01-01

    本文首先对CakePHP框架的工作原理和其基于MVC设计模式的本质进行了分析,然后结合笔者参与设计的项目中的一个实例阐述了CakePHP框架在Web开发中的应用,最后总结了基于CakePHP框架开发Web应用程序的优势.

  2. Pengaruh Waktu dan Tekanan Terhadap Oil Content Cake pada Niagara Filter di PT. Multimas Nabati Asahan

    OpenAIRE

    Febrian, Didi

    2015-01-01

    Pada proses penyaringan minyak kotor menjadi minyak jernih dengan menggunakan Niagara Filter dipengaruhi oleh beberapa faktor seperti tekanan dalam penyaringan dan waktu dalam pengeblowan cake. Tekanan yang digunakan dalam penyaringan harus sesuai dengan standarisasi yaitu 4 – 5 bar. Mesin yang baik dapat mencapai hasil produksi sesuai target. Waktu pengambilan cake dilakukan tiga kali dalam sehari. Pengambilan cake dilakukan dengan menggunakan tekanan udara yang tinggi. Pre...

  3. Adding value to vegetable waste: Oil press cakes as substrates for microbial decalactone production

    OpenAIRE

    Laufenberg, Günther; Rosato, Pietro; Kunz, Benno

    2004-01-01

    In this study several oil press cakes were investigated as exclusive substrates for different moulds and yeasts for the production of flavor-active decalactones via solidstate fermentation (SSF). Experiments are focused on pre-treatment methods for olive cake to remove antimicrobial phenolic substances contained in the oil cake disturbing or even inhibiting microbial growth. Choosing Ceratocystis moniliformis as the reference microorganism best results were obtained by a combination of hot wa...

  4. Application of extruded broken bean flour for formulation of gluten-free cake blends

    OpenAIRE

    Luciana de Oliveira Froes Gomes; Raquel de Andrade Cardoso Santiago; Ana Vania Carvalho; Rosangela Nunes Carvalho; Iana Gabriela de Oliveira; Priscila Zaczuk Bassinello

    2015-01-01

    The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-...

  5. Effect of different fibers on batter and gluten-free layer cake properties

    OpenAIRE

    Márcia Arocha GULARTE; de la Hera, Esther; Gómez, Manuel; Cristina M. Rosell

    2012-01-01

    The effect of different fibers, added individually or in combination, to improve the functional properties of gluten-free layer cakes was examined. Soluble (inulin and guar gum), and insoluble (oat fiber) fibers were used to replace up to 20% of rice flour in gluten-free layer cakes formulation. The incorporation of fibers increased the batter viscosity, with the exception of inulin. Fiber enriched gluten-free cakes containing blends of oat fiber-inulin resulted in improved specific volume. S...

  6. Effect of oilseed cakes on alpha-amylase production by Bacillus licheniformis CUMC305.

    OpenAIRE

    Krishnan, T.; Chandra, A. K.

    1982-01-01

    The effects of oilseed cakes on extracellular thermostable alpha-amylase production by Bacillus licheniformis CUMC305 was investigated. Each oilseed cake was made of groundnut, mustard, sesame, linseed, coconut copra, madhuca, or cotton. alpha-Amylase production was considerably improved in all instances and varied with the oilseed cake concentration in basal medium containing peptone and beef extract. Maximum increases were effected by a low concentration (0.5 to 1.0%) of groundnut or coconu...

  7. Characterization of sponge cake baking in an instrumented pilot oven

    OpenAIRE

    Alain Sommier; Elisabeth Dumoulin; Imen Douiri; Christophe Chipeau

    2012-01-01

    The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C) leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specific...

  8. Deproteinated palm kernel cake-derived oligosaccharides: A preliminary study

    Science.gov (United States)

    Fan, Suet Pin; Chia, Chin Hua; Fang, Zhen; Zakaria, Sarani; Chee, Kah Leong

    2014-09-01

    Preliminary study on microwave-assisted hydrolysis of deproteinated palm kernel cake (DPKC) to produce oligosaccharides using succinic acid was performed. Three important factors, i.e., temperature, acid concentration and reaction time, were selected to carry out the hydrolysis processes. Results showed that the highest yield of DPKC-derived oligosaccharides can be obtained at a parameter 170 °C, 0.2 N SA and 20 min of reaction time.

  9. Microbiological Analysis of Rice Cake Processing in Korea.

    Science.gov (United States)

    Wang, Jun; Park, Joong-Hyun; Choi, Na-Jung; Ha, Sang-Do; Oh, Deog-Hwan

    2016-01-01

    This study was conducted to evaluate the microbial contamination in rice cake materials and products during processing and in the operation environment in nonhazard analysis [and] critical control point factories. Furthermore, the environmental health of the processing facilities and the bacterial and fungal contamination on the workers' hands were investigated. Pour plate methods were used for enumeration of aerobic plate count (APC), yeast and molds (YM), Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens, whereas Petrifilm count plates were used for enumeration of coliforms and Escherichia coli. The respective microbial levels of APC, coliforms, YM, and B. cereus were in the range of 2.6 to 4.7, 1.0 to 3.8, not detected (ND) to 2.9, and ND to 2.8 log CFU/g in the raw materials and in the range of 2.3 to 6.2, ND to 3.6, ND to 2.7, and ND to 3.7 log CFU/g during processing of the rice cake products. During the processing of rice cakes, APC, coliforms, YM, and B. cereus increased during soaking and smashing treatments and decreased after steaming treatment. E. coli, S. aureus, and C. perfringens were not detected in any of the raw materials and operating areas or during processing. B. cereus was detected on the operators' hands at microbial contamination levels of 1.9 ± 0.19 to 2.0 ± 0.19 log CFU/g. The results showed that B. cereus in the end product is presumably the main concern for rice cakes. In addition, the high contamination level of B. cereus during manufacturing processes, including soaking, smashing, and molding, and the absence of B. cereus from the air sampling plates indicated that the contaminated equipment showed the potential risk to cause cross-contamination.

  10. Characterization of the bio-oil of rapeseed cake

    Energy Technology Data Exchange (ETDEWEB)

    Culcuoglu, E.; Unay, E.; Karaosmanoglu, F. [Istanbul Technical Univ. (Turkey). Dept. of Chemical Engineering; Angin, D.; Sensoz, S. [Osman Gazi Univ., Meselik Eskisehir (Turkey). Dept. of Chemical Engineering

    2005-10-15

    Pyrolysis is the most important process in the thermal conversion processes of biomass. In this study, pyrolysis of the rapeseed cake was performed within a fixed bed reactor under static nitrogen atmosphere at 650{sup o}C pyrolysis temperature and at 15{sup o}C min{sup -1} heating rate. The various properties of bio-oil acquired under these conditions were identified. The results of bio-oil showed the green candidate fuel. (Author)

  11. Microbiological Analysis of Rice Cake Processing in Korea.

    Science.gov (United States)

    Wang, Jun; Park, Joong-Hyun; Choi, Na-Jung; Ha, Sang-Do; Oh, Deog-Hwan

    2016-01-01

    This study was conducted to evaluate the microbial contamination in rice cake materials and products during processing and in the operation environment in nonhazard analysis [and] critical control point factories. Furthermore, the environmental health of the processing facilities and the bacterial and fungal contamination on the workers' hands were investigated. Pour plate methods were used for enumeration of aerobic plate count (APC), yeast and molds (YM), Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens, whereas Petrifilm count plates were used for enumeration of coliforms and Escherichia coli. The respective microbial levels of APC, coliforms, YM, and B. cereus were in the range of 2.6 to 4.7, 1.0 to 3.8, not detected (ND) to 2.9, and ND to 2.8 log CFU/g in the raw materials and in the range of 2.3 to 6.2, ND to 3.6, ND to 2.7, and ND to 3.7 log CFU/g during processing of the rice cake products. During the processing of rice cakes, APC, coliforms, YM, and B. cereus increased during soaking and smashing treatments and decreased after steaming treatment. E. coli, S. aureus, and C. perfringens were not detected in any of the raw materials and operating areas or during processing. B. cereus was detected on the operators' hands at microbial contamination levels of 1.9 ± 0.19 to 2.0 ± 0.19 log CFU/g. The results showed that B. cereus in the end product is presumably the main concern for rice cakes. In addition, the high contamination level of B. cereus during manufacturing processes, including soaking, smashing, and molding, and the absence of B. cereus from the air sampling plates indicated that the contaminated equipment showed the potential risk to cause cross-contamination. PMID:26735044

  12. New renewable and biodegradable fiberboards from a coriander press cake

    OpenAIRE

    Uitterhaegen, Evelien; Nguyen, Quang Hung; Merah, Othmane; Stevens, Chris; Talou, Thierry; Rigal, Luc; Evon, Philippe

    2015-01-01

    This study aimed to evaluate the influence of the thermo-pressing conditions (mold temperature, applied pressure and molding time) on the mechanical properties, the thickness swelling and the water absorption of fiberboards made from a coriander press cake produced in a single-screw extruder. In regard to the mechanical properties of the optimal board and its water-sensitivity, such a fiberboard would be applicable as inter-layer sheets for pallets, for the manufacture of containers or furnit...

  13. Edible applications of shellac oleogels: spreads, chocolate paste and cakes

    OpenAIRE

    Patel, Ashok; Rajarethinem, Pravin S; Grędowska, Agnieszka; Turhan, Ozge; Lesaffer, Ans; De Vos, Winnok; Van de Walle, Davy; Dewettinck, Koen

    2014-01-01

    We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt% water were prepared without the need for an emulsifier by simply using shellac oleogels as the continuous oil phase. The water droplets in these emulsions (size <...

  14. The relevance of MRI for patient modeling in head and neck hyperthermia treatment planning: A comparison of CT and CT-MRI based tissue segmentation on simulated temperature

    Energy Technology Data Exchange (ETDEWEB)

    Verhaart, René F., E-mail: r.f.verhaart@erasmusmc.nl; Paulides, Margarethus M. [Hyperthermia Unit, Department of Radiation Oncology, Erasmus MC - Cancer Institute, Groene Hilledijk 301, Rotterdam 3008 AE (Netherlands); Fortunati, Valerio; Walsum, Theo van; Veenland, Jifke F. [Biomedical Imaging Group of Rotterdam, Department of Medical Informatics and Radiology, Erasmus MC, Dr. Molewaterplein 50/60, Rotterdam 3015 GE (Netherlands); Verduijn, Gerda M. [Department of Radiation Oncology, Erasmus MC - Cancer Institute, Groene Hilledijk 301, Rotterdam 3008 AE (Netherlands); Lugt, Aad van der [Department of Radiology, Erasmus MC, Dr. Molewaterplein 50/60, Rotterdam 3015 GE (Netherlands)

    2014-12-15

    Purpose: In current clinical practice, head and neck (H and N) hyperthermia treatment planning (HTP) is solely based on computed tomography (CT) images. Magnetic resonance imaging (MRI) provides superior soft-tissue contrast over CT. The purpose of the authors’ study is to investigate the relevance of using MRI in addition to CT for patient modeling in H and N HTP. Methods: CT and MRI scans were acquired for 11 patients in an immobilization mask. Three observers manually segmented on CT, MRI T1 weighted (MRI-T1w), and MRI T2 weighted (MRI-T2w) images the following thermo-sensitive tissues: cerebrum, cerebellum, brainstem, myelum, sclera, lens, vitreous humor, and the optical nerve. For these tissues that are used for patient modeling in H and N HTP, the interobserver variation of manual tissue segmentation in CT and MRI was quantified with the mean surface distance (MSD). Next, the authors compared the impact of CT and CT and MRI based patient models on the predicted temperatures. For each tissue, the modality was selected that led to the lowest observer variation and inserted this in the combined CT and MRI based patient model (CT and MRI), after a deformable image registration. In addition, a patient model with a detailed segmentation of brain tissues (including white matter, gray matter, and cerebrospinal fluid) was created (CT and MRI{sub db}). To quantify the relevance of MRI based segmentation for H and N HTP, the authors compared the predicted maximum temperatures in the segmented tissues (T{sub max}) and the corresponding specific absorption rate (SAR) of the patient models based on (1) CT, (2) CT and MRI, and (3) CT and MRI{sub db}. Results: In MRI, a similar or reduced interobserver variation was found compared to CT (maximum of median MSD in CT: 0.93 mm, MRI-T1w: 0.72 mm, MRI-T2w: 0.66 mm). Only for the optical nerve the interobserver variation is significantly lower in CT compared to MRI (median MSD in CT: 0.58 mm, MRI-T1w: 1.27 mm, MRI-T2w: 1.40 mm

  15. CORRELATION STUDY BETWEEN VOLUME AND OVERALL ACCEPTABILITY OF CAKE WITH PROPERTIES OF HARD WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    Hanee Al-Dmoor

    2013-01-01

    Full Text Available The most important factor in cakes making is the availability of soft wheat flour. Sometimes cake flour is producing by milling hard wheat because the shortage of soft wheat flour. The aim of this study is to identify a specification for production cake flour from hard wheat which gives a high quality of cake products. Protein %, ash %, wet gluten %, dry gluten %, gluten index, falling no, acidity %, damaged starch, sedimentation values and particles size are 8.82, 0.5, 24.1, 8.44, 97.65, 310.3, 0.15, 7.71,72.7 and 10.07 respectively. The development time, stability, elasticity, softening, water absorption, resistance, extensibility and R: F values for dough are 1.35, 3.1, 102, 89.4, 57.73, 98.6, 357, 155 and 2.31 respectively. The average of cakes volume is 711 c.c and overall acceptability is 7.55 of 9 hedonic scales. Both of cake volume and overall acceptability of sensory evaluation test correlate positively (p<0.005 with protein and gluten content, sedimentation rate and extensograph parameters which give an indication about hard wheat cake flour could be substituted for soft wheat flour. Cake producers should apply a special treatment to improve the quality of cake.

  16. Direct Estimate of Cocoa Powder Content in Cakes by Colorimetry and Photoacoustic Spectroscopy

    Science.gov (United States)

    Dóka, O.; Bicanic, D.; Kulcsár, R.

    2014-12-01

    Cocoa is a very important ingredient in the food industry and largely consumed worldwide. In this investigation, colorimetry and photoacoustic spectroscopy were used to directly assess the content of cocoa powder in cakes; both methods provided satisfactory results. The calibration curve was constructed using a series of home-made cakes containing varying amount of cocoa powder. Then, at a later stage, the same calibration curve was used to quantify the cocoa content of several commercially available cakes. For self-made cakes, the relationship between the PAS signal and the content of cocoa powder was linear while a quadratic dependence was obtained for the colorimetric index (brightness) and total color difference ().

  17. CORRELATION STUDY BETWEEN VOLUME AND OVERALL ACCEPTABILITY OF CAKE WITH PROPERTIES OF HARD WHEAT FLOUR

    OpenAIRE

    Hanee Al-Dmoor

    2013-01-01

    The most important factor in cakes making is the availability of soft wheat flour. Sometimes cake flour is producing by milling hard wheat because the shortage of soft wheat flour. The aim of this study is to identify a specification for production cake flour from hard wheat which gives a high quality of cake products. Protein %, ash %, wet gluten %, dry gluten %, gluten index, falling no, acidity %, damaged starch, sedimentation values and particles size are 8.82, 0.5, 24.1, 8.44, 97.65, 310...

  18. Evaluation of the Effect of Carboxy Methyl Cellulose on Sensory Properties of Gluten-Free Cake

    OpenAIRE

    Sara Ranjbar; Sara Movahhed; Nabiollah Nematti; Roghayeh Sokotifar

    2012-01-01

    Cakes prepared from wheat flour are not appropriate for people suffering from celiac disease due to sensivity to gluten. Therefore cakes prepared from rice flour lacking gluten are produced for these individuals. In this study in order to produce gluten-free cakes, rice flour combined with Carboxy Methyl Cellulose (CMC) at two concentrations of 0.25 and 0.75% were used. A rice cake lacking gum was regarded as control. At first, chemical test measuring moisture, protein, ash, fat and pH were p...

  19. CRAMBE CAKE (Crambe abyssinica hochst ON LAMB DIETS

    Directory of Open Access Journals (Sweden)

    Érika Breda Canova

    2015-02-01

    Full Text Available The use of alternative feedstuffs in animal diet, such as residues derived from the biodiesel production aims to increase productivity and reduce costs in animal production. Them aim of this study was to evaluate the substitution effect of 0, 22, 44 and 64% of soybean meal protein by Crambe cake (Crambe abyssinica Hochst protein in lamb diet. In the in vivo experiment, 20 lambs were used and evaluated the apparent digestibility, nitrogen balance and voluntary DM intake. The replacement of the protein resulted in a linear decrease in apparent digestibility coefficient (ADC of dry matter (DM, organic matter (OM, ether extract (EE, gross energy (GE, acid detergent fiber (ADF, neutral detergent fiber (NDF, cellulose (CEL and the percentage of total digestible nutrients (TDN, which resulted in decreased daily DM intake. The blood level of urea, glucose, alanine aminotransferase (ALT and aspartate aminotransferase (AST were not affected. In vitro gas production technique (GP evaluation of diets showed a significantly decrease (P<0.05 of the total gas and methane production without altering the true degradability of DM and OM and the partition factor (PF. Replacement of soybean meal protein by the Crambe cake protein decreased digestibility of the fiber fraction of the diet, the voluntary intake of DM and methane, without altering rumen fermentation. Crambe cake can be utilized as lamb's food, because, despite reduced intake, assure a large energy intake and similarity to soybean meal protein.

  20. Studies on drying kinetics of olive foot cake

    Directory of Open Access Journals (Sweden)

    Hamlat, M. S.

    2002-06-01

    Full Text Available The olive foot cake is a very important by-product of olive oil industry since it can contain until 12 % of oil which can be extracted using solvent. The used solvent is often immiscible with water. This is the reason why its effect is limited by the moisture of olive foot cake making its drying imperative. In this paper, we present the behaviour of olive foot cake subjected to convective drying. The experimental results show that the drying rate versus moisture presents only one period of decreasing rate. The influence of the main parameters on drying kinetics is studied.El orujo es un importante subproducto de la industria del aceite de oliva ya que puede contener hasta el 12 % del aceite, el cual puede ser extraído usando un disolvente apropiado. El uso del disolvente es a menudo inmiscible con el agua. Esta es la razón por la que su efecto está limitado por la humedad del orujo, haciendo su secado imperativo. En este artículo se presenta el comportamiento del orujo sometido a un secado por convección. Los resultados experimentales mostraron que la velocidad de secado frente a la humedad, presenta un solo período de disminución de dicha velocidad. Se ha estudiado la influencia de los principales parámetros sobre la cinética de secado.

  1. Quality of Pelleted Olive Cake for Energy Generation

    Directory of Open Access Journals (Sweden)

    Tea Brlek

    2014-02-01

    Full Text Available Normal 0 21 false false false SR X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} Olive cake is by-product of olive oil production. This material cannot be stored in original condition for a long time because it has high water content and relatively high portion of oil that causes rapid deterioration. Thus it is necessary to investigate possible methods of remediation of such by-product, where utilization for energy generation presents a useful option. Several studies have been conducted on energy generation from olive cake, however not one that includes pelleting as a pre-treatment. Therefore, the aim of this paper was to determine the chemical composition of different cultivars of olive cake, to produce pellets, and determine their basic quality parameters. The pellets obtained from olive cake had mainly satisfactory results regarding their quality in comparison to standards for fuel pellets. It should be kept in mind that these standards are manly for wood pellets, and therefore some lower criteria could be applied for olive cake and such biomass. The highest amount of residual oil and the lowest amount of protein was found in cultivar ‘Buža’ and produced pellets had the smallest abrasion index (8.15%. Other cultivars had lower oil and higher protein content, and abrasion index

  2. Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

    OpenAIRE

    Małgorzata Przygodzka; Henryk Zieliński; Zuzana Ciesarová; Kristina Kukurová; Grzegorz Lamparski

    2015-01-01

    The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves,...

  3. Experimental study of cake formation on heat treated and membrane coated needle felts in a pilot scale pulse jet bag filter using optical in-situ cake height measurement

    Science.gov (United States)

    Saleem, Mahmood; Khan, Rafi Ullah; Tahir, M. Suleman; Krammer, Gernot

    2011-01-01

    Pulse-jet bag filters are frequently employed for particle removal from off gases. Separated solids form a layer on the permeable filter media called filter cake. The cake is responsible for increasing pressure drop. Therefore, the cake has to be detached at a predefined upper pressure drop limit or at predefined time intervals. Thus the process is intrinsically semi-continuous. The cake formation and cake detachment are interdependent and may influence the performance of the filter. Therefore, understanding formation and detachment of filter cake is important. In this regard, the filter media is the key component in the system. Needle felts are the most commonly used media in bag filters. Cake formation studies with heat treated and membrane coated needle felts in pilot scale pulse jet bag filter were carried out. The data is processed according to the procedures that were published already [Powder Technology, Volume 173, Issue 2, 19 April 2007, Pages 93–106]. Pressure drop evolution, cake height distribution evolution, cake patches area distribution and their characterization using fractal analysis on different needle felts are presented here. It is observed that concavity of pressure drop curve for membrane coated needle felt is principally caused by presence of inhomogeneous cake area load whereas it is inherent for heat treated media. Presence of residual cake enhances the concavity of pressure drop at the start of filtration cycle. Patchy cleaning is observed only when jet pulse pressure is too low and unable to provide the necessary force to detach the cake. The border line is very sharp. Based on experiments with limestone dust and three types of needle felts, for the jet pulse pressure above 4 bar and filtration velocity below 50 mm/s, cake is detached completely except a thin residual layer (100–200 μm). Uniformity and smoothness of residual cake depends on the surface characteristics of the filter media. Cake height distribution of residual cake

  4. Nutritionally "Empty" but "Full" of Meanings: The Socio-Cultural Significance of Birthday Cakes in Four Early Childhood Settings

    Science.gov (United States)

    Albon, Deborah

    2015-01-01

    This article examines the socio-cultural significance of birthday cakes with the purpose of reflecting upon birthday cake practices enacted in four early childhood settings in England. I argue that birthday cakes occupy an ambiguous place in early childhood practice: seen to be both "risky"--a term I problematise--"and"…

  5. Sustainable Agriculture: enhancement of the 'neem cake'

    International Nuclear Information System (INIS)

    The 'neem cake' scrap processing of the industrial chain producing neem oil and azadirachtin. The ENEA laboratories have developed a promising trial to promote the use of neem cake as a low-cost insecticide and fertilizer in sustainable agriculture.

  6. Extraction, composition and functional properties of pennycress (Thlaspi arvense L.) press cake protein

    Science.gov (United States)

    This study compared two methods for extracting the protein in pennycress (Thlaspi arvense L.) press cake and determined the composition and functional properties of the protein products. Proteins in pennycress press cake were extracted by using the conventional alkali solubilization-acid precipitati...

  7. Cake Flour Is Not Just Any Old White Powder: A Fun Take-Home Experiment

    Science.gov (United States)

    McMullen, Kevin; Rasmus, C.; Virtue, Melinda; Slik, Kate; Wrigley, Colin

    2014-01-01

    Baking cakes with different recipes can provide an exercise in the application of the scientific method, illustrating the need to vary only one ingredient at a time for correct derivation of conclusions. This experiment, most likely to be performed at home, compares a cake flour with flours from durum wheat, rice and cornflour (gluten-free…

  8. Filtration of Nanoparticles: Evolution of Cake Structure and Pressure-Drop

    DEFF Research Database (Denmark)

    Elmøe, Tobias Dokkedal; Tricoli, Antonio; Grunwaldt, Jan-Dierk;

    2009-01-01

    with constant solid volume fraction began to form, accompanied with build-up of pressuredrop which was in excellent agreement with classic cake filtration theory. An expression for the solid volume fraction of the cake (fsd,c) was obtained as a sole function of Pe. In addition, the filtration efficiency became...

  9. Using Texture Analysis Technique to Assess the Freeze-Dried Cakes in Vials.

    Science.gov (United States)

    Hackl, Ellen V; Ermolina, Irina

    2016-07-01

    A freeze-dried (FD) cake should possess, among other properties, a sufficient dryness and strength to prevent cracking or powdering during transportation and storage. In this study, the application of a standard texture analysis (TA) technique to study the mechanical properties of the FD cakes directly in glass vials used for freeze-drying has been demonstrated. Examining the FD cakes in glass vials has many advantages as it allows studying the intact FD cakes minimizing the bias from texture distortion during samples preparation, and reducing the moisture uptake. A procedure allowing quantitative assessment of the strength, fracturability, and elastic properties of the FD cakes using TA has been developed. The results show that the TA method is sensitive to the variations in cake materials, storage conditions (temperature, excessive moisture), and cake quality. The results also show that TA can also be applied for optimization and improvement of the freeze-drying protocols and rapid disintegrating tablet formulation development. The simplicity of the TA technique and a number of different probes available on the market allow using the TA for the routine reliable and robust tests of FD solids providing valuable information on the strength and texture of the cakes. PMID:27290623

  10. Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life.

    Science.gov (United States)

    Zieliński, Henryk; del Castillo, Maria Dolores; Przygodzka, Małgorzata; Ciesarova, Zuzana; Kukurova, Kristina; Zielińska, Danuta

    2012-12-15

    Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition. PMID:22980898

  11. Preparation and properties of binderless boards from Jatropha curcas L. seed cake

    NARCIS (Netherlands)

    Hidayat, H.; Keijsers, E.R.P.; Prijanto, U.; Dam, J.E.G. van; Heeres, H.J.

    2014-01-01

    The potential of Jatropha curcas L. seed cake after oil extraction (expelling of seeds followed by hexane extraction) as a raw material for binderless boards was investigated. The composition of the de-oiled seed cake was investigated using a range of techniques (proximate-, ultimate analyses, TG/DG

  12. Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation

    NARCIS (Netherlands)

    Paraskevopoulou, A.; Donsouzi, S.; Nikiforidis, C.V.; Kiosseoglou, V.

    2015-01-01

    The effect of partial (50 wt%) or total liquid egg replacement by whey proteins in combination with emulsifiers, i.e. hydroxypropylmethylcellulose (HPMC) and sodium stearoyl-2-lactylate (SSL), on the quality of pound cakes was investigated. Cakes containing whey protein isolate (WPI) solutions of va

  13. Cake layer formation in anaerobic submerged membrane bioreactors (AnSMBR) for wastewater treatment

    NARCIS (Netherlands)

    Jeison, D.; Lier, van J.B.

    2006-01-01

    Cake layer formation in anaerobic gas-sparged submerged membrane bioreactors was studied using the critical flux concept, at 30 and 55 °C. The impact of biomass concentration, from 25 to 50 g TSS/L, and superficial gas velocity, up to 70 m/h, of over cake layer formation was studied, using response

  14. Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations.

    Science.gov (United States)

    Borneo, Rafael; Aguirre, Alicia; León, Alberto E

    2010-06-01

    This study determined the overall acceptability, sensory characteristics, functional properties, and nutrient content of cakes made using chia (Salvia hispanica L) gel as a replacement for oil or eggs. Chia gel was used to replace 25%, 50%, and 75% of oil or eggs in a control cake formulation. Seventy-five untrained panelists participated in rating cakes on a seven-point hedonic scale. Analysis of variance conducted on the sensory characteristics and overall acceptability indicated a statistically significant effect when replacing oil or eggs for color, taste, texture, and overall acceptability (P<0.05). Post hoc analysis (using Fisher's least significant difference method) indicated that the 25% chia gel cakes were not significantly different from the control for color, taste, texture, and overall acceptability. The 50% oil substituted (with chia gel) cake, compared to control, had 36 fewer kilocalories and 4 g less fat per 100-g portion. Cake weight was not affected by chia gel in the formulation, although cake volume was lower as the percentage of substitution increased. Symmetry was generally not affected. This study demonstrates that chia gel can replace as much as 25% of oil or eggs in cakes while yielding a more nutritious product with acceptable sensory characteristics.

  15. Intake, digestibility, nitrogen balance, performance, and carcass yield of lambs fed licuri cake.

    Science.gov (United States)

    Costa, J B; Oliveira, R L; Silva, T M; Ribeiro, R D X; Silva, A M; Leão, A G; Bezerra, L R; Rocha, T C

    2016-07-01

    This study aimed to determine the impact of the inclusion of licuri cake in the diets of crossbred Santa Inês lambs, based on intake, digestibility, N balance, urea N, and performance. We used 44 male lambs that were vaccinated and wormed, with an average age of 6 mo and an average BW of 21.2 kg ± 2.7 kg. The lambs were fed a mixture of Tifton-85 hay (40%) and a concentrated mixture (60%) composed of ground corn, soybean meal, and mineral premix. For the treatments, licuri cake was added at levels of 0, 8, 16, and 24% of DM, with the licuri cake replacing soybean meal and ground corn. We used 11 lambs per treatment in a randomized design. The lambs were confined for 70 d, and the digestibility trial occurred between Day 40 and Day 55. The increased level of licuri cake inclusion promoted a linear reduction in DM intake ( = 0.00) with a 39% reduction between treatments with the 0 and 24% cakes. On the other hand, ether extract () consumption showed an initial quadratic increase ( = 0.00). The total weight gain and ADG showed a linear decrease ( = 0.00) with the addition of licuri cake. The inclusion of licuri cake linearly enhanced ( = 0.02) the digestibility of CP and EE, whereas the digestibility of other nutrients in lambs remained unchanged ( > 0.05). The licuri cake increase led to a linear decrease ( cake. Carcass morphometric measurements were influenced by experimental diets, showing linear decreases ( cake to diets. The fat thickness, conformation, external length, internal length, leg length, rump width, and chest circumference showed linear decreases ( cake in diets. The inclusion of licuri cake decreased DMI and digestibility, reflecting the lower ADG. Although feed efficiency was not affected, the lambs weighed less at slaughter and the licuri cake had a negative impact on carcass yield. Therefore, the use of the studied levels of licuri cake in diets for finishing lambs cannot be recommended.

  16. Intake, digestibility, nitrogen balance, performance, and carcass yield of lambs fed licuri cake.

    Science.gov (United States)

    Costa, J B; Oliveira, R L; Silva, T M; Ribeiro, R D X; Silva, A M; Leão, A G; Bezerra, L R; Rocha, T C

    2016-07-01

    This study aimed to determine the impact of the inclusion of licuri cake in the diets of crossbred Santa Inês lambs, based on intake, digestibility, N balance, urea N, and performance. We used 44 male lambs that were vaccinated and wormed, with an average age of 6 mo and an average BW of 21.2 kg ± 2.7 kg. The lambs were fed a mixture of Tifton-85 hay (40%) and a concentrated mixture (60%) composed of ground corn, soybean meal, and mineral premix. For the treatments, licuri cake was added at levels of 0, 8, 16, and 24% of DM, with the licuri cake replacing soybean meal and ground corn. We used 11 lambs per treatment in a randomized design. The lambs were confined for 70 d, and the digestibility trial occurred between Day 40 and Day 55. The increased level of licuri cake inclusion promoted a linear reduction in DM intake ( = 0.00) with a 39% reduction between treatments with the 0 and 24% cakes. On the other hand, ether extract () consumption showed an initial quadratic increase ( = 0.00). The total weight gain and ADG showed a linear decrease ( = 0.00) with the addition of licuri cake. The inclusion of licuri cake linearly enhanced ( = 0.02) the digestibility of CP and EE, whereas the digestibility of other nutrients in lambs remained unchanged ( > 0.05). The licuri cake increase led to a linear decrease ( < 0.05) in the N intake, fecal N, and retained N in lambs. Urinary N was not changed. The slaughter carcass weight, HCW, cold carcass weight, hot carcass yield, and cold carcass yield showed linear decreases ( < 0.05) with the addition of licuri cake. Carcass morphometric measurements were influenced by experimental diets, showing linear decreases ( < 0.05) with the addition of licuri cake to diets. The fat thickness, conformation, external length, internal length, leg length, rump width, and chest circumference showed linear decreases ( < 0.05) with the inclusion of licuri cake in diets. The inclusion of licuri cake decreased DMI and digestibility, reflecting

  17. Nitrogen mineralization from anaerobically digested centrifuge cake and aged air-dried biosolids.

    Science.gov (United States)

    Kumar, Kuldip; Hundal, Lakhwinder S; Cox, Albert E; Granato, Thomas

    2014-09-01

    This study was conducted to estimate nitrogen (N) mineralization of anaerobically digested centrifuge cake from the Stickney Water Reclamation Plant (SWRP) and Calumet Water Reclamation Plant (CWRP), lagoon-aged air-dried biosolids from the CWRP, and Milorganite at three rates of application (0, 12.5 and 25 Mg ha(-1)). The N mineralized varied among biosolids as follows: Milorganite (44%) > SWRP centrifuge cake (35%) > CWRP centrifuge cake (31%) > aged air-dried (13%). The N mineralized in the SWRP cake (32%) and CWRP aged air-dried biosolids (12%) determined from the 15N study were in agreement with the first study. The N mineralization value for centrifuge cake biosolids observed in our study is higher than the value given in the Part 503 rule and Illinois Part 391 guidelines. These results will be used to fine-tune biosolids application rate to match crop N demand without compromising yield while minimizing any adverse effect on the environment.

  18. Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder.

    Science.gov (United States)

    Lee, Jun Ho

    2015-09-01

    To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (PBaking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (Pcakes supplemented with 30~40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability. PMID:26451358

  19. Effect of oilseed cakes on alpha-amylase production by Bacillus licheniformis CUMC305.

    Science.gov (United States)

    Krishnan, T; Chandra, A K

    1982-08-01

    The effects of oilseed cakes on extracellular thermostable alpha-amylase production by Bacillus licheniformis CUMC305 was investigated. Each oilseed cake was made of groundnut, mustard, sesame, linseed, coconut copra, madhuca, or cotton. alpha-Amylase production was considerably improved in all instances and varied with the oilseed cake concentration in basal medium containing peptone and beef extract. Maximum increases were effected by a low concentration (0.5 to 1.0%) of groundnut or coconut, a high concentration (3%) of linseed or mustard, and an Rintermediate concentration (2%) of cotton, madhuca, or sesame. The oilseed cakes made of groundnut or mustard could completely replace the conventional peptone-beef extract medium as the fermentation base for the production of alpha-amylase by B. licheniformis. The addition of corn steep liquor to cotton, linseed, sesame, or madhuca cake in the medium improved alpha-amylase production. PMID:6181738

  20. Effects of shading time on quality of matcha and matcha cake

    Directory of Open Access Journals (Sweden)

    LI Hui

    2014-12-01

    Full Text Available Effects of shading time on the quality of Matcha and the Matcha cake.It showed that shading could help the systhesis of nitrogen compounds such as amino acids,caffeine chlorophyll and protein,but couldn′t favor accumulation of tea polyphenol and polysaccharides.The more shading time was,the more chlorophyll content would be,and the more green of Matcha color would be.After Matcha cake was baked,the green color reduced.The colors of Macha cake are greener with longer shading time.Thus,the length of Shading time has obvious effect on the green tea and the tea cake quality,We can adjust the Matcha cake taste,flavor and color by adding Matcha from different shading time.

  1. Thermochemical properties of olive press cake - calorific value

    Energy Technology Data Exchange (ETDEWEB)

    Duran, C.Y.

    1985-01-01

    The olive press cake heat of combustion has been determined in three modalities: without extraction; extracted; extracted and pulped. The experiences were made by an adiabatic bomb calorimeter. The obtained results are referred to an initial temperature of combustion of approximately 298 K and an initial pressure of 3.0 Mpa. The formed acids were titrated in order to apply the necessary corrections. Percentages of humidity were determined, both the equilibrium and hygroscopic, and ashes. Starting from these results the gross calorific value has been calculated. The quantities listed allow measurement of the saving of hydrocarbon fuels obtained, quantized in oil equivalent ton per year (OET/year). 8 references.

  2. Cosmic ray abundance measurements with the CAKE balloon experiment

    CERN Document Server

    Cecchini, S; Giacomelli, G; Manzoor, S; Medinaceli, E; Patrizii, L; Togo, V

    2005-01-01

    We present the results from the CAKE (Cosmic Abundance below Knee Energy) balloon experiment which uses nuclear track detectors. The final experiment goal is the determination of the charge spectrum of CR nuclei with Z $>$ 30 in the primary cosmic radiation. The detector, which has a geometric acceptance of $\\sim$ 1.7 m$^2$sr, was exposed in a trans-mediterranean stratospheric balloon flight. Calibrations of the detectors used (CR39 and Lexan), scanning strategies and algorithms for tracking particles in an automatic mode are presented. The present status of the results is discussed

  3. Resveratrol Trimers from Seed Cake of Paeonia rockii

    Directory of Open Access Journals (Sweden)

    Pu Liu

    2014-11-01

    Full Text Available In the course of screening natural products for antibacterial activities, a total acetone extract of the seed cake of Paeonia rockii showed significant effects against bacterial strains. Bioactivity-guided fractionation of the EtOAc-soluble fraction of the total acetone extract resulted in the isolation and identification of five resveratrol trimers, including rockiiol C (1, gnetin H (2, suffruticosol A (3, suffruticosol B (4 and suffruticosol C (5. The relative configuration of these compounds was elucidated mainly by comprehensive 1D and 2D-NMR experiments. Compound 1 was a new compound. All isolated compounds exhibited strong antibacterial activities against Gram-positive bacteria.

  4. Effect of coking conditions on Rankin coefficient of coke cake

    Energy Technology Data Exchange (ETDEWEB)

    Arima, T.; Fukuda, K.; Kato, K. [Nippon Steel Corp. Ltd., Futtsu (Japan). Environmental & Process Technology Center

    2004-09-01

    An innovative cokemaking process, SCOPE21 (Super Coke Oven for Productivity and Environmental enhancement toward the 21st century), has been developed by JISF (The Japan Iron and Steel Federation) and CCUJ (Center for Coal Utilization, Japan). As a cokemaking process, it is important to guarantee safe and stable pushing. Coke pushing behavior was studied by using a pilot-scale coke oven and influence of coking conditions on the Rankin coefficient was investigated. It was found that Rankin coefficient was dependent on lateral shrinkage and fissure density in coke cake and that it can be controlled by controlling the fissure density in SCOPE21 process.

  5. Use of palm kernel cake for animal feed

    OpenAIRE

    Kuprasert, S.; Watanasit, S.

    2001-01-01

    Palm kernel cake (PKC), a by-product from the palm-oil industry, has the potential for use as a feed ingredient. Crude protein, fiber and metabolizable energy contents of PKC are 12-18%, 18-13% and 1,940- 2,490 kcal/kg, respectively. Availability of amino acid in PKC are approximately 60-70% for chickens and 65-70% for pigs. With fat supplementation, PKC can be used up to 20% in broiler diet and can be increased to 30-40% with further addition of methionine and lysine. For the diets of pullet...

  6. Biochemical Characterization of Coriander Cakes Obtained by Extrusion

    OpenAIRE

    Jazia Sriti; Manel Neffati; Kamel Msaada; Thierry Talou; Brahim Marzouk

    2013-01-01

    This study was designed to examine the effect of operating conditions such as nozzle diameter on fatty acid, sterol, and tocol composition of coriander cakes. Eight fatty acids were identified, with petroselinic acid accounting for 75–77% of the total fatty acids, followed by linoleic, oleic, and palmitic acids, accounting for 12-13%, 5%, and 3%, respectively, of the total fatty acids. β-Sitosterol was the major sterol in all oils with 33–35% of total sterols. The next major sterols in all oi...

  7. Pengaruh Penambahan Cake Terhadap Oil Content PKM (Palm Kernel Meal) Di Pk Crushing Plant PT. Multimas Nabati Asahan

    OpenAIRE

    Yusup, Muhammad

    2012-01-01

    Effect of Oil Content Of Cake addition of PKM (Palm Kernel Meal) is done by mixing the PKM and Cake through the process of solvent extraction using N- hexane with PKM and Cake variation ratio of 50:1; 50:0.9; 50:0.8; 50:0.7; 50:0.6, and 50:0.5. Research has been done shows that the effect of the addition of cake on PKM can increase oil content in samples and cake mass is added to produce the oil content of the standard is 0.6 g.

  8. Improvement of the caking ability of poorly caking coal or its mixtures with the help of an additive

    Energy Technology Data Exchange (ETDEWEB)

    Popl, M.; Kroutil, A.; Kung, J.; Poucek, J.

    1980-09-15

    The residue remaining from a distillation of petroleum at about one atmosphere is subjected to thermal decomposition at a temperature range of 400 to 550/sup 0/C and 0.1 to 0.6 megapascals and neutral atmosphere or in an atmosphere of H/sub 2/, not distilling the remaining part after the decomposition. It is then mixed with an excess of light saturated carbohydrates, after which the precipitated solid fraction, formed by asphalts and polycyclic aromatic compounds, are washed with light saturated carbohydrates and dried. The produced precipitate is added to the coal blend in an amount of one to 10%. For example, 5% of the precipitate is added to the coal blend from poorly caking coal with a 13 Rog caking index, prepared according to the presentation. The residue after atmospheric distillation of Matricaria petroleum with a sulfur content of 2.1% at a temperature of 430/sup 0/C is sprayed into the reactor. The reaction is carried out at about one atmospheric pressure in a neutral atmosphere. Light products of decomposition, gases and liquids with boiling points less than or equal to about 400/sup 0/C, are removed from the upper part of the reactor. From the lower part of the reactor, a nondistilling liquid, which after cooling is mixed with a double amount of petroleum ethers or paraffinic benzene with a boiling point of 60 to 120/sup 0/C are removed. The precipitated solid fraction, formed by asphalts and polycyclic aromatic compounds, is filtered out, washed with petroleum ethers and dried. A 15% dark brown powder solid settlings are formed, as well as 45% furnace fuel oil with a lower viscosity than the original stock, 25% light furnace fuel oil with a boiling point of 200 to 300/sup 0/C, 10% gasoline; 5% is composed of gas products and losses. After adding the precipitate, the index of caking reaches a level of 21.

  9. Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

    Directory of Open Access Journals (Sweden)

    Małgorzata Przygodzka

    2015-01-01

    Full Text Available The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

  10. Effect of banana peel cellulose as a dietary fiber supplement on baking and sensory qualities of butter cake

    Directory of Open Access Journals (Sweden)

    Chiraporn Sodchit

    2013-12-01

    Full Text Available Banana peels are a waste product of the banana industry that have caused an environmental problem. Conversion of banana peels to a food ingredient might be an alternative way of value-adding to this waste. This study aimed to extract cellulose from banana peels and use it as an ingredient in butter cake to increase dietary fiber content and to improve cake quality. The selection and optimization of extraction conditions of cellulose from banana peels employed chemical extractions. Banana peel cellulose (BPC was added to butter cake at 3 levels; 1.5, 3.0 and 4.5% w/w of flour compared with 3.0% commercial cellulose (CC and the control (no cellulose added. The sensory, chemical, physical and microbiological properties of the butter cakes were then determined. The odor, tenderness and moistness acceptance scores of the butter cake by 50 panelists ranged from “like moderately” to “like very much”, indicating that addition of BPC improved the sensory quality of the cake. The butter cake with added CC and BPC had significantly higher (pd”0.05 moisture and fiber contents than those of the control. Microorganism levels found in the butter cake conformed to the butter cake standard (OTOP standard product of Thailand 459/2549. The optimum concentration of added BPC was 1.5%. Thus, the addition of BPC extracted from banana peels to butter cake increased the fiber content and improve the cake quality.

  11. Staphylococcal food poisoning from cream-filled cake in a metropolitan area of South-Eastern Brazil

    Directory of Open Access Journals (Sweden)

    Pereira Maria Lúcia

    1994-01-01

    Full Text Available Twelve people became ill with vomiting and diarrhoea approximately four hours after eating cake with a cream filling at a birthday party and on the day following. The cake had been prepared by a food handler who had long experience in preparing foods for such functions. Staphylococcus aureus that produced enterotoxin A was isolated from the nose, the fingernails, and a healed infection on the neck of the food handler, and from the cake. Enterotoxin A was detected in the remaining portion of the cake. The cake, while still warm, had been refrigerated for one hour after it was prepared before it was removed for the party; it was refrigerated after the party. The cake was large (6 kg and hence it was not adequately cooled in the hour during wich it was refrigerated before the party. The conclusion is that the cake was accidentally contaminated by the food handler and inadequately cooled before it was eaten.

  12. Degrees of Guaranteed Envy-Freeness in Finite Bounded Cake-Cutting Protocols

    CERN Document Server

    Lindner, Claudia

    2009-01-01

    Fair allocation of goods or resources among various agents is a central task in multiagent systems and other fields. The specific setting where just one divisible resource is to be divided fairly is commonly referred to as cake cutting, and agents are called players in this setting. Cake-cutting protocols aim at dividing a cake and assigning the resulting portions to several players in a way that each of the players, according to his or her valuation of these portions, feels to have received a "fair" amount of the cake. An important notion of fairness is envy-freeness: No player wishes to switch the portion of the cake received with another player's portion. Despite intense efforts in the past, it is still an open question whether there is a \\emph{finite bounded} envy-free cake-cutting protocol for an arbitrary number of players, and even for four players. In this paper, we introduce the notion of degree of guaranteed envy-freeness (DGEF, for short), as a measure of how good a cake-cutting protocol can approx...

  13. Economic viability of including palm kernel cake in diets for feedlot lactating cows

    Directory of Open Access Journals (Sweden)

    Leidiane Reis Pimentel

    2016-08-01

    Full Text Available This study aimed to evaluate the inclusion of palm kernel cake in the diet for lactating crossbred cows in feedlot system, and its implications on economic viability. We used 12 crossbred Holstein x Zebu cows assigned to three 4 x 4 Latin Squares, in the following treatments: control (without inclusion of palm kernel cake in the diet; inclusion of 50, 100 or 150 g palm kernel cake (PKC per kg in the total dry matter (TDM. Earnings per animal showed a reduction in values, this decrease in profitability is related to the increase in feed costs, specifically, and the costs with concentrate, which increased as the palm kernel cake was included in the treatments, 0, 50, 100 and 150 g kg-1 TDM. The effect observed for profitability affected the internal rate of return, which decreased with the inclusion of palm kernel cake levels in the diet. However, it was positive in all treatments, demonstrating the feasibility of investment in palm kernel cake. Data on the economic viability evidenced that treatment with 100 g palm kernel cake per kg TDM is the most financially viable under the conditions of this study.

  14. Evaluation of the Effect of Carboxy Methyl Cellulose on Sensory Properties of Gluten-Free Cake

    Directory of Open Access Journals (Sweden)

    Sara Ranjbar

    2012-09-01

    Full Text Available Cakes prepared from wheat flour are not appropriate for people suffering from celiac disease due to sensivity to gluten. Therefore cakes prepared from rice flour lacking gluten are produced for these individuals. In this study in order to produce gluten-free cakes, rice flour combined with Carboxy Methyl Cellulose (CMC at two concentrations of 0.25 and 0.75% were used. A rice cake lacking gum was regarded as control. At first, chemical test measuring moisture, protein, ash, fat and pH were performed. Then rice cakes (containing gum and lacking gum were produced through semi-industrial method followed by sensory evaluation in terms of uniformity, crust property, rupture, aroma, taste and flavor. Sensory analysis by panelists showed that addition of CMC gum at two concentrations to bread formulation led to improvement of sensory properties, In other words rice cakes containing CMC had better sensory properties than control rice cakes (lacking gum. In addition of among gum-containing treatments, the sample with 0.75% gum had better scores than the other one.

  15. Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties.

    Science.gov (United States)

    Rodríguez-García, Julia; Puig, Ana; Salvador, Ana; Hernando, Isabel

    2012-02-01

    The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P cake structure development during baking. Cryo-SEM micrographs of cake crumbs showed a continuous matrix with embedded starch granules and coated with oil; when fat replacement levels increased, starch granules appeared as detached structures. Cakes with fat replacement up to 70% had a high crumb air cell values; they were softer and rated as acceptable by an untrained sensory panel (n = 51). So, the reformulation of a standard sponge cake recipe to obtain a new product with additional health benefits and accepted by consumers is achieved. Practical Application:  In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006). PMID:22250810

  16. Sustainable management of root-knot disease of tomato by neem cake and Glomus fasciculatum

    Directory of Open Access Journals (Sweden)

    Rose Rizvi

    2015-12-01

    Full Text Available A pot experiment was conducted during winter season of 2009–2010 in the department of Botany, AMU, Aligarh, India, to determine the nematicidal potential of organic matter, neem cake at third level of dose, and bioagent, Glomus fasciculatum in terms of various growth parameters of tomato, when inoculated individually as well as concomitantly with respect to root-knot development. Neem cake and G. fasciculatum showed potential for sustainable management while providing nutrient sources for proper plant growth. Disease intensity of root-knot nematode decreased while increasing the doses of neem cake along with the G. fasciculatum. Chlorophyll contents have been found to be increased in single and combined application as well. There is a progressive increase in growth parameters raised in soil amended with 10, 20, and 30 g neem cake/kg soil and inoculated with G. fasciculatum. Significant improvement in the plant growth was observed when G. fasciculatum and neem cake were inoculated simultaneously. Neem cake plus G. fasciculatum reduced the nematodes’ multiplication and root-galling, and increased the plant growth of tomato as compared to unamended and Meloidogyne incognita-inoculated plants. Mycorrhyzation and agronomic parameters were increased due to application of G. fasciculatum alone, but enhanced further when inoculated with neem cake.

  17. Cake: a bioinformatics pipeline for the integrated analysis of somatic variants in cancer genomes

    Science.gov (United States)

    Rashid, Mamunur; Robles-Espinoza, Carla Daniela; Rust, Alistair G.; Adams, David J.

    2013-01-01

    Summary: We have developed Cake, a bioinformatics software pipeline that integrates four publicly available somatic variant-calling algorithms to identify single nucleotide variants with higher sensitivity and accuracy than any one algorithm alone. Cake can be run on a high-performance computer cluster or used as a stand-alone application. Availabilty: Cake is open-source and is available from http://cakesomatic.sourceforge.net/ Contact: da1@sanger.ac.uk Supplementary Information: Supplementary data are available at Bioinformatics online. PMID:23803469

  18. Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties.

    Science.gov (United States)

    Rodríguez-García, Julia; Puig, Ana; Salvador, Ana; Hernando, Isabel

    2012-02-01

    The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P health benefits and accepted by consumers is achieved. Practical Application:  In this study, fat is replaced by inulin in cakes, which is a fiber mainly obtained from chicory roots. Sponge cake formulations with reductions in fat content up to 70% are achieved. These high-quality products can be labeled as "reduced in fat" according to U.S. FDA (2009) and EU regulations (European-Union 2006).

  19. Simulations

    CERN Document Server

    Ngada, N M

    2015-01-01

    The complexity and cost of building and running high-power electrical systems make the use of simulations unavoidable. The simulations available today provide great understanding about how systems really operate. This paper helps the reader to gain an insight into simulation in the field of power converters for particle accelerators. Starting with the definition and basic principles of simulation, two simulation types, as well as their leading tools, are presented: analog and numerical simulations. Some practical applications of each simulation type are also considered. The final conclusion then summarizes the main important items to keep in mind before opting for a simulation tool or before performing a simulation.

  20. Why relevance theory is relevant for lexicography

    DEFF Research Database (Denmark)

    Bothma, Theo; Tarp, Sven

    2014-01-01

    This article starts by providing a brief summary of relevance theory in information science in relation to the function theory of lexicography, explaining the different types of relevance, viz. objective system relevance and the subjective types of relevance, i.e. topical, cognitive, situational......, socio-cognitive and affective relevance. It then shows, at the hand of examples, why relevance is important from a user perspective in the extra-lexicographical pre- and post-consultation phases and in the intra-lexicographical consultation phase. It defines an additional type of subjective relevance...... that is very important for lexicography as well as for information science, viz. functional relevance. Since all lexicographic work is ultimately aimed at satisfying users’ information needs, the article then discusses why the lexicographer should take note of all these types of relevance when planning a new...

  1. Stark effect on a geometry defined by a cake' slice

    CERN Document Server

    Reyes-Esqueda, J A; Castillo-Mussot, M; Vazquez, G J; Reyes-Esqueda, Jorge-Alejandro; Mendoza, Carlos I.; Castillo-Mussot, Marcelo del; Vazquez, Gerardo J.

    2005-01-01

    By using a variational calculation, we study the effect of an external applied electric field on the ground state of electrons confined in a quantum box with a geometry defined by a slice of a cake. This geometry is a first approximation for a tip of a cantilever of an Atomic Force Microscope (AFM). By modeling the tip with the slice, we calculate the electronic ground state energy as function of the slice's diameter, its angular aperture, its thickness and the intensity of the external electric field applied along the slice. For the applied field pointing to the wider part of the slice, a confining electronic effect in the opposite side is clearly observed. This effect is sharper as the angular slice's aperture is smaller and there is more radial space to manifest itself.

  2. A Jigsaw Puzzle Layer Cake of Spatial Data

    Science.gov (United States)

    Ma, Xiaogang; Fox, Peter

    2014-05-01

    The Infrastructure for Spatial Information in Europe (INSPIRE; http://inspire.jrc.ec.europa.eu) is a European Union (EU) directive that aims to provide a legal framework to share environmental spatial data among public sector organizations across Europe and to facilitate public access to data. To meet these goals, INSPIRE's organization is analogous to a layer cake in which each layer is composed of interlocking pieces of a jigsaw puzzle. The metaphor, although mixed, is apt (see additional supporting information in the online version of this article), and as researchers outside the program, we offer our perspective on how INSPIRE may address challenges raised by the variety of data themes and the wide coverage of collaborators.

  3. Use of palm kernel cake for animal feed

    Directory of Open Access Journals (Sweden)

    Kuprasert, S.

    2001-11-01

    Full Text Available Palm kernel cake (PKC, a by-product from the palm-oil industry, has the potential for use as a feed ingredient. Crude protein, fiber and metabolizable energy contents of PKC are 12-18%, 18-13% and 1,940- 2,490 kcal/kg, respectively. Availability of amino acid in PKC are approximately 60-70% for chickens and 65-70% for pigs. With fat supplementation, PKC can be used up to 20% in broiler diet and can be increased to 30-40% with further addition of methionine and lysine. For the diets of pullets and laying hen, PKC can be used 30% and 20% respectively if supplemented with fat, methionine and lysine. PKC can be used 30% in diet for grower (30-60 kg and 50% in diet for finisher pigs (60-90 kg., respectively, if supplemented with lysine and cane molasses.

  4. Andreev bound states for cake shape superconducting-normal systems

    Energy Technology Data Exchange (ETDEWEB)

    Cserti, J; Beri, B; Kormanyos, A; Pollner, P; Kaufmann, Z [Department of Physics of Complex Systems, Eoetvoes University, H-1117 Budapest, Pazmany Peter setany 1/A (Hungary)

    2004-09-22

    The energy spectrum of cake shape normal-superconducting systems is calculated by solving the Bogoliubov-de Gennes equation. We take into account the mismatch in the effective masses and Fermi energies of the normal and superconducting regions as well as the potential barrier at the interface. In the case of a perfect interface and without mismatch, the energy levels are treated by semi-classics. Analytical expressions for the density of states and its integral, the step function, are derived and compared with that obtained from exact numerics. We find a very good agreement between the two calculations. It is shown that the spectrum possesses an energy gap and the density of states is singular at the edge of the gap. The effect of the mismatch and the potential barrier on the gap is also investigated.

  5. Combustion and emissions of pulverized olive cake in tube furnace

    Energy Technology Data Exchange (ETDEWEB)

    Al-Widyan, Mohamad I. [Department of Biosystems Engineering, Jordan University of Science and Technology (JUST), P.O. Box 3030, Irbid 22110 (Jordan); Tashtoush, Ghassan; Hamasha, Abdelslam M. [Department of Mechanical Engineering, Jordan University of Science and Technology (JUST), P.O. Box 3030, Irbid 22110 (Jordan)

    2006-07-15

    In Jordan, energy resources are almost nonexistent, and the country imports most of its energy. The unstable imported supply consumes a significant proportion of the GNP. Consequently, research in the renewable energy sector has emerged. Jordan produces a large volume of olive cake (OC) annually, which has a high potential as an energy source. This study involves burning OC in pulverized form in a vertical tube furnace with equivalence ratios from 0.8 to 1.4. The furnace design proved acceptable, and the pulverized OC burned efficiently. The maximum thermal and combustion efficiencies were 69% and 82%, respectively. The maximum flame temperature reached 980{sup o}C, and the cooling water temperature gradient was about 20{sup o}C. Exhaust gas analyses showed that the concentration of CO was below 1.6%, while the NO{sub x} emission was within 550ppm and the SO{sub x} maximum concentration was 30ppm. (author)

  6. Quality of products containing defatted groundnut cake flour.

    Science.gov (United States)

    Purohit, Chitra; Rajyalakshmi, Peram

    2011-02-01

    Defatted groundnut cake obtained from commercial oil processing units and that prepared in laboratory oil expeller (LOE) were analyzed for quality parameters. Defatted groundnut cake flour (DGCF) was incorporated at 15-100% levels in laddoo, chutney powder, fryums (deep fried crisp and crunchy item), biscuits, noodles and extruded snacks. The products were studied for sensory, physico-chemical and shelf-life quality. DGCF was creamish white with bulk density of 0.55 ± 0.03 g/ml, water absorption capacity 135.6 ± 1.97 ml %, oil absorption capacity 100.3 ± 1.16 ml % and foam capacity 33 ± 1%. Protein, fat and ash contents were 51.6 ± 0.06, 4.5 ± 0.05 and 4.2 ± 0.11%, respectively. Tannins and aflatoxin B1 were not detected. The increase of protein due to incorporation of DGCF into the products ranged from 5.5 to 21.9%. Shelf-life studies indicated the maximum storability for 90 days for all the products except laddoo, which could be stored for 30 days at ambient temperature (28 ± 2°C). All the products were acceptable and the order of preference for the products as indicated by adults (fryums, chutney powder, extruded snacks, noodles, biscuits and laddoo) and children (biscuits, laddoo, extruded snacks, fryums, noodles and chutney powder) varied.

  7. The Nutritive and Feeding Value of Olive Cake for Ruminants

    Directory of Open Access Journals (Sweden)

    Gürhan Keleş

    2015-10-01

    Full Text Available The factor affecting nutritive and feeding value of olive cake (OC was evaluated and, some suggestion was made regarding using olive cake in ruminant nutrition. It is evaluated that the nutritive value of OC can be able to support maintenance requirement of ruminant, although its nutritive value is affected by different factors. However, when taking into consideration of expense needed for preservation of OC, it is wise to use OC in nutrition after de-stoning. The crude protein, ether extract, NDF, lignin and non-fiber carbohydrates content of partly de-stoned OC (POC was determined as 75 (56-93, 126 (68-184, 571 (443-700, 222 (174-269 and 141 (55-227 g/kg dry matter (DM. These values show that POC is a valuable source of ruminant feed. Besides, high and quality ether extract content of OC separates it from other feed and made it a special feed. Treatment with alkali increases the degradability and in vivo digestibility parameters of OC. Therefore, ensiling allowing the treatment with additives is best option to preservation of OC. Even, additional extraction of oil from POC decreases its nutritive value; studies showed that POC after additional oil extraction has still favorable nutritive value. Studies showed no adverse effect when POC substitute 20% of ration of feedlot lamb. For dairy animal, it is evaluated using POC to provide 15-20 g/kg DM oil when it substitute of 10-20% of total ration allow to produce more milk with increased fat and quality. In conclusion, de-stoning process turns OC to a valuable feed source, allows reduce feed cost, and increase animal performance and product quality. However, because nutritive value of OC affecting from very different factors, it can be propose analyze its nutritive value before using it in ruminant nutrition.

  8. Effects of gossypol from cottonseed cake on the blood profile in sheep.

    Science.gov (United States)

    Câmara, Antônio Carlos Lopes; do Vale, André Menezes; Mattoso, Cláudio Roberto Scabelo; Melo, Marília Martins; Soto-Blanco, Benito

    2016-06-01

    Cottonseed cake contains gossypol, a potentially toxic compound that, when consumed by sheep, can affect reproduction, the immune system, and the liver. Changes in hematologic and serum biochemical parameters were monitored for 63 days in 12 Santa Inês ewes, six of which received ration containing 400 g kg(-1) of cottonseed cake. Blood samples were collected at the start of the experiment and weekly thereafter for hematologic assessment and determination of serum urea, creatinine, total protein, and albumin concentrations and for measurement of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, and γ-glutamyl transferase activities. No clinical signs of toxicity were observed. Evaluation of the erythron showed that sheep consuming cottonseed cake had an increased packed cell volume (p cake by sheep for 63 days may induce changes in the erythron but no consistent changes in serum biochemical parameters, indicating no damage to the liver or kidneys.

  9. Ileal digestibility of sunfl ower meal, pea, rapeseed cake, and lupine in pigs

    DEFF Research Database (Denmark)

    Nørgaard, Jan Værum; Fernández, José Adalberto; Jørgensen, Henry

    2012-01-01

    The standardized ileal digestibility (SID) of CP and AA was evaluated in soybean (Glycine max) meal, sunfl ower (Helianthus annuus) meal, rapeseed cake, and fi eld pea (Pisum sativum) using 10 pigs and in lupine (Lupinus angustifolius) using 7 pigs. Pigs were fi tted with either a T-cannula or a ......The standardized ileal digestibility (SID) of CP and AA was evaluated in soybean (Glycine max) meal, sunfl ower (Helianthus annuus) meal, rapeseed cake, and fi eld pea (Pisum sativum) using 10 pigs and in lupine (Lupinus angustifolius) using 7 pigs. Pigs were fi tted with either a T.......05) for soybean meal and pea compared to sunfl ower meal, rapeseed cake, and lupine. The SID of Lys and His were lowest (P ... meal, rapeseed cake, and especially lupine, although all tested feedstuffs seem appropriate for inclusion in diets for organic pigs....

  10. Treatment of 82 Cases of Allergic Rhinitis with Aconite Cake-partitioned Moxibustion

    Institute of Scientific and Technical Information of China (English)

    胡志平; 李小军; 黄克伟; 洪珏

    2010-01-01

    @@ Allergic rhinitis is mainly characterized by recurrent sneezing and runny nose.The author has treated 82 cases of allergic rhinitis with aconite cake-partitioned moxibustion and now it is reported as follows.

  11. Pb(II) and Cd(II) removal from aqueous solutions by olive cake

    Energy Technology Data Exchange (ETDEWEB)

    Doyurum, Sabriye [Department of Chemistry, Faculty of Arts and Sciences, Celal Bayar University, Manisa 45140 (Turkey)]. E-mail: sabriyedoyurum@yahoo.com; Celik, Ali [Department of Chemistry, Faculty of Arts and Sciences, Celal Bayar University, Manisa 45140 (Turkey)

    2006-11-02

    The removal of heavy metals from wastewater using olive cake as an adsorbent was investigated. The effect of the contact time, pH, temperature, and concentration of adsorbate on adsorption performance of olive cake for Pb(II) and Cd(II) ions were examined by batch method. Adsorption of Pb(II) and Cd(II) in aqueous solution onto olive cake was studied in single component. After establishing the optimum conditions, elution of these ions from the adsorbent surface was also examined. The optimum sorption conditions were determined for two elements. Maximum desorption of the Pb(II) and Cd(II) ions were found to be 95.92 and 53.97% by 0.5 M HNO{sub 3} and 0.2 M HCl, respectively. The morphological analysis of the olive cake was performed by the scanning electron microscopy (SEM)

  12. Combustion characteristics and emissions of Seyitomer lignite-olive cake mixture in a fluidized bed combustor

    Energy Technology Data Exchange (ETDEWEB)

    Devrim B. Kaymak; Husnu Atakul; Ekrem Ekinci [Istanbul Technical University, Istanbul (Turkey). Department of Chemical Engineering

    2007-07-01

    The low quality Turkish lignites cause acute pollution problems. Therefore, energy production from biomass, which has lower polluting potential due to its consumption of CO{sub 2} in the atmosphere and its low sulphur content, could be considered as an alternative solution. In this study, lignite-olive cake mixtures were burned in a fluidized bed combustor of 10 cm diameter. Temperature profiles, mechanisms of mixing and segregation, and gas emissions were investigated in the course of cocombustion. The lignite-olive cake mixture ratio and the coal particle size were selected as the experimental parameters. Temperature profiles of the fluidized bed show a lignite-olive cake flotsam rich behaviour and the effective parameter on segregation is the density difference between particles. The increase of the olive cake ratio in the mixture results in an important SO{sub 2} emissions decrease. The results also demonstrate that the NOx emissions remain at low values for all operating conditions.

  13. PUMPKIN CAKE AND PUMPKIN SLUDGE USE EFFICIENCY IN CHICKEN-ROILERS FEEDING

    Directory of Open Access Journals (Sweden)

    Shkrygunov K. I.

    2013-11-01

    Full Text Available The article presents the results of the research devoted to the poultry feeding with pumpkin cake and pumpkin sludge technology development and implementation – feeding stuff by-products at pumpkin seeds processing

  14. Solvent Extraction Batch Distribution Coefficients with Savannah River Site Dissolved Salt Cake

    Energy Technology Data Exchange (ETDEWEB)

    Walker, D.D.

    2002-05-22

    Researchers characterized high-level waste derived from dissolved salt cake from the Savannah River Site (SRS) tank farm and measured the cesium distribution coefficients (DCs) for extraction, scrub, and stripping steps of the caustic-side solvent extraction (CSSX) flowsheet. The measurements used two SRS high-level waste samples derived entirely or in part from salt cake. The chemical compositions of both samples are reported. Dissolved salt cake waste contained less Cs-137 and more dianions than is typical of supernate samples. Extraction, scrub, and strip DCs values for both samples exceeded process requirements and agreed well with model predictions. The results indicate no significant problems processing dissolved salt cake compared to supernate. During the course of testing, researchers observed sorption of cesium on glass sample vials containing strip solutions. The problem was detected in the material balance calculated for each organic/aqueous contact. Methods and recommendations for avoiding this problem are discussed.

  15. PUMPKIN CAKE AND SLUDGE INFLUENCE ON CHICKEN-BROILERS MEAT PRODUCTIVITY

    Directory of Open Access Journals (Sweden)

    Shkrygunov K. I.

    2013-11-01

    Full Text Available The article presents the results of the research devoted to the poultry feeding with pumpkin cake and pumpkin sludge technology development and implementation – feeding stuff by-products at pumpkin seeds processing

  16. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.

    Science.gov (United States)

    Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh

    2007-05-01

    Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes. PMID:17995773

  17. Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations

    DEFF Research Database (Denmark)

    Trnka, Hjalte; Wu, Jian-Xiong; van de Weert, Marco;

    2013-01-01

    are needed. The aim of this study was to develop a fuzzy logic system based on image analysis (IA) for analyzing cake quality. Freeze-dried samples with different visual quality attributes were prepared in well plates. Imaging solutions together with image analytical routines were developed for extracting...... critical visual features such as the degree of cake collapse, glassiness, and color uniformity. On the basis of the IA outputs, a fuzzy logic system for analysis of these freeze-dried cakes was constructed. After this development phase, the system was tested with a new screening well plate. The developed...... fuzzy logic-based system was found to give comparable quality scores with visual evaluation, making high-throughput classification of cake quality possible....

  18. MANAGEMENT OF ROOT ROT DISEASE [MACROPHOMINA PHASEOLINA (TASSI. GOID] OF CHICKPEA THROUGH BOTANICALS AND OIL CAKES

    Directory of Open Access Journals (Sweden)

    S. S. KANSARA

    2013-01-01

    Full Text Available Occurrence of root rot disease in chickpea has become a major constraint for cultivation of chickpea. Consideringthe fact, below investigation was carried out for this pathological problem. The efficacy of various botanicals andoil cakes were evaluated against Macrophomina phaseolina (Tassi. Goid causing dry root rot of chickpea. Thephyto extracts of thirteen plant species were evaluated in vitro by poisoned food technique against M. phaseolina.The extract of garlic cloves (Allium sativum L. was proved excellent with maximum inhibiting (73 % mycelialgrowth and sclerotial formation followed by rhizome extract of turmeric (Curcuma longa L (63.98 %. The fourorganic extracts were tested against M. phaseolina by poisoned food technique in vitro. Significantly least growthof mycelium and maximum mycelium inhibition was recorded in extracts of neem cake (59.40 % followed byfarm yard manure (42.56 %. Next best in order of merit were castor cake and mustard cake.

  19. INCREASE IN EFFICIENCY OF OIL EXTRACTION FROM SUNFLOWER CAKE BY ENZYMATIC WAY

    OpenAIRE

    Некрасов, Павло Олександрович; Некрасов, Олександр Павлович; Аверіна, Олена Валеріївна

    2012-01-01

    In the present work the optimal conditions were obtained and the mathematical model was developed allowing to predict the influence of each parameter on the efficiency of the enzymatic process of sunflower cake preparation for oil extraction.

  20. CONTROL OF INTERFACIAL DUST CAKE TO IMPROVE EFFICIENCY OF MOVING BED GRANULAR FILTERS

    Energy Technology Data Exchange (ETDEWEB)

    Robert C. Brown; Gerald M. Colver

    2002-10-31

    The goal of this research is to improve the performance of moving bed granular filters for gas cleaning at high temperatures and pressures. A second objective is to better understand dust capture interfacial phenomena and cake formation in moving bed filters. The experimental bed tested in the present study has several unique design features configured as cold flow, axially symmetric, counter-current flow to simulate a filter operating at high temperatures (1088 K) and elevated pressures (10 atmospheres). The granular filter is evaluated in two separate performance studies: (1) optimization of particle collection efficiency and bed pressure drop in a factorial study at near-atmospheric operating pressures through appropriate use of granular bed materials, particle sizes, and feed rates; and (2) high temperature and high pressure model simulation conducted at above-atmospheric pressures and room temperature utilizing dust and granular flow rates, granular size, system pressure, and superficial velocity. The factorial study involves a composite design of 16 near-atmospheric tests, while the model simulation study is comprised of 7 above-atmospheric tests. Similarity rules were validated in tests at four different mass dust ratios and showed nearly constant collection efficiencies ({approx} 99.5 {+-} 0.3%) for operating pressures of 160 kPa gage (23.2 psig) at room temperature (20 C), which simulates the hydrodynamic conditions expected for typical gasification streams (1088 K, 10 atmospheres). An important outcome from the near-atmospheric pressure studies are relationships developed using central composite design between the independent variables, superficial velocity (0.16-0.22 m/s), dust feed rate (0.08-0.74 kg/hr), and granular flow rate (3.32-15.4 kg/hr). These operating equations were optimized in contour plots for bed conditions that simultaneously satisfy low-pressure drop and high particle collection efficiency.

  1. Physical and chemical composition and in situ degradability of macauba palm cake and leaves

    Directory of Open Access Journals (Sweden)

    Vanda Patrícia Barros Ferreira

    2013-12-01

    Full Text Available Macauba palm coconuts are rich in essential nutrients for animal feed formulation and after oil extraction, a large amount of residual biomass is produced, which must be used rationally to environmental preservation. This study aimed to determine the nutritional value of macauba palm (Acrocomia aculeata, cake and leaves, for its physical and chemical composition, dry matter (DM in vitro digestibility (IVD and in situ degradability. The test of in situ degradability was done using three rumen fistulated cattle. Analytical determinations were performed in the laboratory of Animal Nutrition of Instituto de Zootecnia, Nova Odessa-SP, Brazil. Six replicates were used for each analytical determination and were calculated the standard error. Macauba cake chemically assessed showed a low protein content (CP 4.5% and high content of acid detergent fibre (ADF 39.7% and average levels of neutral detergent fibre (NDF 52.5%. ADF and NDF were the macauba palm cake majority fractions compared NDF and ADF (respectively of cocoa cake (37.6 and 45.5%, sunflower cake (28.2 and 38.4%, corn meal (11.3 and 20.2% and peanut cake (15.4 and 21.0. Macauba palm leaves had a good protein content (12.0% and fiber content comparable to tropical grass of good nutritional value. They can be used with no restriction on ruminants’ diets. The macauba palm cake high levels of lignin (16.5% justify the low dry matter IVD percentage (48%, while the leaves had 58%.of IVD. Macauba leaves total digestible nutrients (TDN 59.0% is similar to TDN usually observed for forages. Macauba cake can be considered (TDN = 64.0% similar to energetic food, due to the fat content (6.4%, however the high content of lignin (16.5% can limit its consumption. Macauba palm cake showed high ruminal degradability of DM and CP (fraction a = 51.3 and 59.9, respectively, while macauba palm leaves hah low solubility of DM and CP (fraction a = 3.18 and 5.28, respectively. Thus, the higher CP macauba leaves

  2. Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.

    Science.gov (United States)

    Ozkahraman, Betul Canan; Sumnu, Gulum; Sahin, Serpil

    2016-03-01

    The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change and lower hardness values than conventionally baked cakes. Larger pores were observed in MW-IR baked cakes according to scanning electron microscope (SEM) images. Pea flour giving the hardest structure, lowest specific volume and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea flour containing cakes had the softest structure and highest specific volume showing that lentil and chickpea flour can be used to produce functional cakes. PMID:27570282

  3. Central Nervous System Based Computing Models for Shelf Life Prediction of Soft Mouth Melting Milk Cakes

    OpenAIRE

    Gyanendra Kumar Goyal; Sumit Goyal

    2012-01-01

    This paper presents the latency and potential of central nervous system based system intelligent computer engineering system for detecting shelf life of soft mouth melting milk cakes stored at 10o C. Soft mouth melting milk cakes are exquisite sweetmeat cuisine made out of heat and acid thickened solidified sweetened milk. In today’s highly competitive market consumers look for good quality food products. Shelf life is a good and accurate indicator to the food quality and safety. To achieve g...

  4. Improving nutrient values of palm kernel cake (PKC) by reducing shell contamination and enzymes supplementation

    OpenAIRE

    Sinurat AP; Purwadaria T; Pasaribu T

    2013-01-01

    Inclusion of palm kernel cake (PKC) in poultry feed is limited due to shell contamination and its low nutritive values, despite the increase of PKC production. Therefore, a series of experiment was conducted in order to improve nutritive values of palm kernel cake (PKC) by sieving and enzyme supplementation. First experiment was designed to reduce shell content using shiever with different diameters (1, 2 and 4 mm). Shell content was measured manually to determine the effect of the sieving. T...

  5. Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

    OpenAIRE

    Érica Aguiar Moraes; Maria Inês de Souza Dantas; Dayane de Castro Morais; Cassiano Oliveira da Silva; Fátima Aparecida Ferreira de Castro; Hércia Stampini Duarte Martino; Sônia Machado Rocha Ribeiro

    2010-01-01

    The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45%) as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS) in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. ...

  6. Environmental impact associated with activated carbon preparation from olive-waste cake via life cycle assessment

    OpenAIRE

    Hjaila, Kefah; Baccar, Rym; Sarrà, Montserrat; Gasol, C.M.; Blánquez, Paqui

    2013-01-01

    he life cycle assessment (LCA) environmental tool was implemented to quantify the potential environmental impacts associated with the activated carbon (AC) production process from olive-waste cakes in Tunisia. On the basis of laboratory investigations for AC preparation, a flowchart was developed and the environmental impacts were determined. The LCA functional unit chosen was the production of 1 kg of AC from by-product olive-waste cakes. The results showed that impregnation using H3PO4 pres...

  7. Effect of Flotation Reagents on the Cake Moisture of Copper Concentrate

    Institute of Scientific and Technical Information of China (English)

    2000-01-01

    The effect of reagents used in separating chalcopyrite from pyrite on the cake moisture of the copper concentrate at Daye Iron Mine Mineral Processing Plant was investigated. The results showed that the dosage of lime used for depressing pyrite was the main factor that increased the filter cake moisture of copper concentrate. With increasing the dosage of lime, the cake moisture of copper concentrate increased sharply. The cause was concluded to be the addition of lime to the pulp, which resulted in the formation of floc and a high pH value. The collector Z-200#, used for collecting chalcopyrite, had, as well, an adverse effect on the cake moisture of copper concentrate, but its effect was inferior in respect to that of lime. The cake moisture of copper concentrate can be decreased by changing the method with which lime is added and the pH value of pulp is regulated. The experiment results showed that the sulfuric acid was the best regulator. When the clarified liquor of lime was used as a depressant and the pH value of the pulp was regulated to 6.5€?7.0 by adding sulfuric acid, the cake moisture of copper concentrate was reduced from 15.49% to 13.13%. The examination of chalcopyrite surface by using ESCA (Electron Spectroscopy for Chemical Analysis) showed that calcium sulfate and iron hydroxide had formed on the surface of chalcopyrite when lime was added to the pulp. The formation of calcium sulfate and iron hydroxide on its surface increased the hydrophilicity of chalcopyrite so that its cake moisture increased. The addition of sulfuric acid to the pulp not only removed the calcium sulfate, but also reduced the concentration of iron hydroxide on the surface of chalcopyrite so that the cake moisture of copper concentrate was decreased.

  8. SUNFLOWER PRESS CAKE AS A SUBSTRATE FOR EICOSAPENTAENOIC ACID PRODUCTION BY REPRESENTATIVES OF THE GENUS MORTIERELLA

    OpenAIRE

    Annali Jacobs; Alf Botha; van Zyl, Willem H

    2010-01-01

    Long chain omega-3 fatty acids such as eicosapentaenoic acid (EPA) are essential for the regulation of critical biological functions in humans and other mammals. EPA production via solid state fermentation of sunflower press cake was investigated using eight fungal strains representing the genus Mortierella. During this study the effect of supplementing the sunflower press cake substrate with 10% (w/w) linseed oil was studied with regard to the supplement’s impact on EPA production and the po...

  9. Development of gluten-free cakes with the addition of methylcellulose and xanthan gum

    OpenAIRE

    Viviane Borges Vallejos; Tainara de Moraes Crizel; Myriam de las Mercedes Salas-Mellado

    2015-01-01

    The removal of gluten results in many baking problems and many gluten-free products currently available in the market are of low quality. The addition of hydrocolloids, however, is an option to improve technological characteristics. The objective of this study was to evaluate the influence of the addition of methylcellulose and xanthan gum on the technological characteristics of gluten-free cakes made with 100% rice flour. Cakes using hydrocolloids at different concentrations were developed t...

  10. Intake, digestibility and intake behaviour in cattle fed different levels of palm kernel cake

    OpenAIRE

    Ana Carolina Fereira; Ronaldo Lopes O.; Adriana Regina B.; Gleidson Giordano Pinto de C.; Raimundo Nunes Vaz S.; Paulo Andrade O.

    2012-01-01

    ABSTRACTObjective. The potential use of palm kernel cake was evaluated as a replacement for soybean and corn meal in cattle feed, by investigating their intake, digestibility levels and the intake behaviour of cattle fed diets containing different levels of palm kernel cake concentrate. Materials and methods. The experiment was conducted at the Experimental Farm of the Federal University of Bahia, between August and October 2009. Five crossbred Holstein × Zebu adults, were used. A 5 × 5 Latin...

  11. Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

    Directory of Open Access Journals (Sweden)

    Érica Aguiar Moraes

    2010-12-01

    Full Text Available The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45% as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. Consumer acceptance was assessed using a structured hedonic scale of nine points. The oxidative stability of lipid flaxseeds was not affected by the heat treatment during flour processing and cake baking. Cakes made with 5, 15, and 30% of flaxseed flour, the most accepted by consumers, had dietary fiber levels ranging from 3.5 to 6.2 g and linolenic acid ranging from 445 to 2,500 mg.100 g-1 of the product. The cakes received claims of good and excellent source of dietary fiber and linolenic acid, respectively, both are bioactive compounds. The use of up to 30% of flaxseed flour in the preparation of cakes is a useful strategy to optimize the consumption of food rich in functional ingredients.

  12. Characterization of cake layer structure on the microfiltration membrane permeability by iron pre-coagulation

    Institute of Scientific and Technical Information of China (English)

    Jin Wang; Siru Pan; Dongping Luo

    2013-01-01

    A cake layer is formed by coagulation aggregates under certain transmembrane pressure in the coagulation-microfiltration (MF) process.The characteristics of humic acid aggregates coagulated by different iron-based coagulants,such as charge,size,fractal dimension and compressibility,have an effect on the cake layer structure.At the optimum iron dose of 0.6 to 0.8 mmol/L for ferric chloride (FC) and polymer ferric sulfate (PFS) pre-coagulation,at the point of charge neutralization for near zero zeta potential,the aggregate particles produced possess the greatest size and highest fractal dimension,which contributes to the cake layer being most loose with high porosity and low compressibility.Thus the membrane filterability is better.At a low or high iron dose of FC and PFS,a high negative or positive zeta potential with high charge repulsion results in so many small aggregate particles and low fractal dimension that the cake layer is compact with low porosity and high compressibility.Therefore the membrane fouling is accelerated and MF permeability becomes worse.The variation of cake layer structure as measured by scanning electric microscopy corresponds with the fact that the smaller the coagulation flocs size and fractal dimension are,the lower the porosity and the tighter the cake layer conformation.This also explains the MF membrane flux variation visually and accurately.

  13. Improvement of quality attributes of sponge cake using infrared dried button mushroom.

    Science.gov (United States)

    Salehi, Fakhreddin; Kashaninejad, Mahdi; Asadi, Fereshteh; Najafi, Amin

    2016-03-01

    Infrared-hot air method, when properly applied, can be used for achieving a high-quality product. The objective of this study was to determine the rheological properties of cake batters and physico-chemical, textural and sensory properties of sponge cake supplemented with four different levels (control, 5 %, 10 %, and 15 %) of button mushroom powder. The button mushroom slices were dried in an infrared-hot air dryer (250 W and 60 °C). The physical (volume, density, color) and chemical (moisture, protein, fat and ash) attributes were determined in the cakes. Increasing the level of substitution from 5 % to 15 % button mushroom powder significantly (p cake batter, and volume, springiness, and cohesiveness values of baked cakes increased with increasing button mushroom powder levels whereas the density, consistency, hardness, gumminess, chewiness and crumb L, b values of samples showed a reverse trend. Sensory evaluation results indicated that cake with 10 % button mushroom powder was rated the most acceptable.

  14. Adverse effect of cake collapse on the functional integrity of freeze-dried bull spermatozoa.

    Science.gov (United States)

    Hara, Hiromasa; Tagiri, Miho; Hwang, In-Sul; Takahashi, Masato; Hirabayashi, Masumi; Hochi, Shinichi

    2014-06-01

    Under optimal freeze-drying conditions, solutions exhibit a cake-like porous structure. However, if the solution temperature is higher than the glass transition temperature of the maximally freeze-concentrated phase (Tg') during drying phase, the glassy matrix undergoes viscous flow, resulting in cake collapse. The purpose of the present study was to investigate the effect of cake collapse on the integrity of freeze-dried bull spermatozoa. In a preliminary experiment, factors affecting the Tg' of conventional EGTA buffer (consisting of Tris-HCl, EGTA and NaCl) were investigated in order to establish the main experimental protocol because EGTA buffer Tg' was too low (-45.0°C) to suppress collapse. Modification of the EGTA buffer composition by complete removal of NaCl and addition of trehalose (mEGTA buffer) resulted in an increase of Tg' up to -27.7°C. In the main experiment, blastocyst yields after ooplasmic injection of freeze-dried sperm preserved in collapsed cakes (drying temperature: 0 or -15°C) were significantly lower than those of sperm preserved in non-collapsed cake (drying temperature: -30°C). In conclusion, freeze-dried cake collapse may be undesirable for maintaining sperm functions to support embryonic development, and can be inhibited by controlling both Tg' of freeze-drying buffer and temperature during the drying phase.

  15. Intake and digestibility, rumen fermentation, and concentrations of metabolites in steers fed with peanut cake.

    Science.gov (United States)

    de Oliveira, Paulo Andrade; Oliveira, Ronaldo Lopes; Jaeger, Soraya Maria Palma Luz; de Paula Leite, Meiby Carneiro; Bagaldo, Adriana Regina; Bezerra, Leilson Rocha; Correia, Braulio Rocha; de Santana Filho, Nivaldo Barreto

    2016-02-01

    This study evaluated peanut cake as a replacement for soybean meal in the diet of steers. We used five castrated Holstein × Zebu steers, fistulated, with average live weight 550 kg, in a 5 × 5 Latin square design. The diets were composed of Tifton hay and ground corn with peanut cake (0, 25, 50, 75, and 100 %) as a replacement for soybean meal in the concentrate. Intake (kg/day) of dry matter, neutral detergent fiber, and crude protein were not affected by peanut cake, but ether extract intake increased linearly with the level of peanut cake in the diet. The digestibility of dry matter showed a quadratic effect, with a calculated maximum regression level of 56 % at 37 % replacement. There was no effect of the level of peanut cake on metabolizable energy intake and net energy, ammonia nitrogen, rumen pH, plasma urea, and glucose concentrations. We recommend replacing soybean meal in the concentrate with up to 40 % peanut cake.

  16. Development of gluten-free cakes with the addition of methylcellulose and xanthan gum

    Directory of Open Access Journals (Sweden)

    Viviane Borges Vallejos

    2015-06-01

    Full Text Available The removal of gluten results in many baking problems and many gluten-free products currently available in the market are of low quality. The addition of hydrocolloids, however, is an option to improve technological characteristics. The objective of this study was to evaluate the influence of the addition of methylcellulose and xanthan gum on the technological characteristics of gluten-free cakes made with 100% rice flour. Cakes using hydrocolloids at different concentrations were developed through an experimental design that evaluated technological features such as specific volume, crumb hardness and overall quality score. Mathematical models were obtained to describe the hardness and the score of cakes as a function of the addition of xanthan and methylcellulose. The smallest value of crumb hardness of the cakes was obtained when concentrations of 0.4% xanthan and 2% methylcellulose were added. With regards to the score, the highest value was obtained with the lowest levels of hydrocolloids, whose formulation contained 0.2% xanthan gum and 1% methylcellulose. It can be concluded that the addition of xanthan gum and methylcellulose enabled the development of a gluten-free cake with a softer crumb that presents technological quality attributes similar to that of a wheat cake.

  17. Improvement of quality attributes of sponge cake using infrared dried button mushroom.

    Science.gov (United States)

    Salehi, Fakhreddin; Kashaninejad, Mahdi; Asadi, Fereshteh; Najafi, Amin

    2016-03-01

    Infrared-hot air method, when properly applied, can be used for achieving a high-quality product. The objective of this study was to determine the rheological properties of cake batters and physico-chemical, textural and sensory properties of sponge cake supplemented with four different levels (control, 5 %, 10 %, and 15 %) of button mushroom powder. The button mushroom slices were dried in an infrared-hot air dryer (250 W and 60 °C). The physical (volume, density, color) and chemical (moisture, protein, fat and ash) attributes were determined in the cakes. Increasing the level of substitution from 5 % to 15 % button mushroom powder significantly (p < 0.05) increased the protein and ash. The apparent viscosity in cake batter, and volume, springiness, and cohesiveness values of baked cakes increased with increasing button mushroom powder levels whereas the density, consistency, hardness, gumminess, chewiness and crumb L, b values of samples showed a reverse trend. Sensory evaluation results indicated that cake with 10 % button mushroom powder was rated the most acceptable. PMID:27570266

  18. GOSSYPOL CONTENTS IN COTTONSEED CAKES COLLECTED FROM DIFFERENT DISTRICTS OF THE PUNJAB PROVINCE OF PAKISTAN

    Directory of Open Access Journals (Sweden)

    I. A. Zahid, L. A. Lodhil, Z. I. Qureshil, N. Ahmadl, N.U. Rehmanl and M. S. Akhtar2

    2003-07-01

    Full Text Available In the present study, gossypol contents of cottonseed cakes (CSC, prepared from different varieties of cotton grown in the Punjab province of Pakistan, were determined. For this purpose, cottonseed cake samples were collected from 14 districts of the Punjab including Bahawalnagar, Bahawalpur, Dera Ghazi Khan, Faisalabad, Jhang, Kasur, Khanewal, Lahore, Multan, Okara, Sahiwal, Sargodha, Toba Tek Singh and Vehari. These samples were analyzed for the free and the total gossypol contents applying American Oil Chemist Society Official Methods, Ba 7-58 and Ba 8-78, respectively. The results showed that the free and the total gossypol contents of cottonseed cakes averaged 0.28 ± 0.02 and 1.44 ± 0.04 per cent, respectively. The highest values of the free and the total gossypol contents, 0.36 ± 0.02 and 1.59 ± 0.03 per cent respectively, were recorded in cottonseed cake samples collected from Vehari district, while the lowest values, 0.21 ± 0.01 and 1.29 ± 0.01 per cent respectively, were found in those collected from Lahore district. Analysis of variance revealed significant differences (P<0.05 in the free and the total gossypol contents of cottonseed cakes among districts. It was concluded that the free and the total gossypol contents of cottonseed cakes available in different parts of the province differed significantly (P<0.05

  19. Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.

    Science.gov (United States)

    Román, Laura; Santos, Isabel; Martínez, Mario M; Gómez, Manuel

    2015-12-01

    The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated. PMID:26604393

  20. Application of extruded broken bean flour for formulation of gluten-free cake blends

    Directory of Open Access Journals (Sweden)

    Luciana de Oliveira Froes Gomes

    2015-06-01

    Full Text Available The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05. The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7 for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.

  1. Use of soybean cake replacing soybean meal in diets of lambs

    Directory of Open Access Journals (Sweden)

    Elizabeth dos Santos Moura

    2015-06-01

    Full Text Available The aim of this study was to determine the intake and digestibility, nitrogen balance and ruminal fermentation parameters in sheep fed diets containing levels of substitution of soybean meal for soybean cake. The diets consisted of five levels of protein soybean meal (0, 25, 50, 75 and 100 % by soybean cake. Diets were formulated with 12.5% CP, respecting the forage-to-concentrate ratio of 40:60.Tifton-85 hay was used as forage and the concentrate was formulated with corn, soybean meal, soybean cake and vitamin mineral supplement. Five crossbred lambs castrated, with average weight of 33.7 ± 5.8 kg were used and distributed in a Latin Square 5 × 5. No differences in intake and digestibility of dry matter, organic matter, crude protein, neutral detergent fiber, total carbohydrate, non-fiber carbohydrates and total digestible nutrients. Increased linearly in ether extract intake by replacing protein from soybean meal by soybean cake in the diet but with no changes in the digestibility of this component. The nitrogen balance, nitrogen content fecal and urinary retained were not influenced by levels of substitution of soybean meal by soybeans cake in diets. For the index pH and concentration of ammonia nitrogen in rumen fluid did not differ between diets. It was concluded that the soybean cake can be used as an alternative food to replace soybean meal up to 100% unless there are changes in the rumen parameters, balance of nitrogen, intake and nutrient digestibility.

  2. Simultaneous allergen inactivation and detoxification of castor bean cake by treatment with calcium compounds

    International Nuclear Information System (INIS)

    Ricinus communis L. is of great economic importance due to the oil extracted from its seeds. Castor oil has been used for pharmaceutical and industrial applications, as a lubricant or coating agent, as a component of plastic products, as a fungicide or in the synthesis of biodiesel fuels. After oil extraction, a castor cake with a large amount of protein is obtained. However, this by-product cannot be used as animal feed due to the presence of toxic (ricin) and allergenic (2S albumin) proteins. Here, we propose two processes for detoxification and allergen inactivation of the castor cake. In addition, we establish a biological test to detect ricin and validate these detoxification processes. In this test, Vero cells were treated with ricin, and cell death was assessed by cell counting and measurement of lactate dehydrogenase activity. The limit of detection of the Vero cell assay was 10 ng/mL using a concentration of 1.6 × 105 cells/well. Solid-state fermentation (SSF) and treatment with calcium compounds were used as cake detoxification processes. For SSF, Aspergillus niger was grown using a castor cake as a substrate, and this cake was analyzed after 24, 48, 72, and 96 h of SSF. Ricin was eliminated after 24 h of SSF treatment. The cake was treated with 4 or 8% Ca(OH)2 or CaO, and both the toxicity and the allergenic properties were entirely abolished. A by-product free of toxicity and allergens was obtained

  3. A study of errors in trajectory simulation with relevance for 0.2-50 eV electrons in liquid water

    International Nuclear Information System (INIS)

    A highly simplified model of the elastic scattering of electrons in a nm-size volume of liquid water, where the water molecules are regarded as point scatterers and inelastic scattering is neglected, is studied for electron energies 0.2-50 eV. This model allows an exact quantum mechanical solution of the multiple elastic scattering problem. The exact solutions are compared with the corresponding trajectory simulations. Two different data sets for the elastic scattering mean free path are discussed and used, one based on cross sections for water molecules in the gas phase and the other on cross sections derived from scattering in amorphous ice. In each case, the comparison provides a detailed insight into the character and magnitude of the error in the trajectory simulation, and gives a preliminary indication of an upper bound to the limits of validity of trajectory simulation in the real case of electron scattering in liquid water. Main results: with a fully random distribution of scatterers, the trajectory simulation is found to be a surprisingly good approximation down to quite low electron energies (∼10eV). Below a few eV, the error increases rapidly with decreasing electron energy. A substantial increase of the error in trajectory simulation results when short-range order (minimum distance between scatterers) is introduced; the observed effect may partly be understood from the theory of kinematic diffraction in liquids. At very low electron energies (a few eV) one may note a quantum effect in the form of a standing wave pattern in the average distribution of scattering events

  4. A kinetic study on pyrolysis and combustion characteristics of oil cakes:Effect of cellulose and lignin content

    Institute of Scientific and Technical Information of China (English)

    Ramakrishna Gottipati; Susmita Mishra

    2011-01-01

    Pyrolysis and combustion characteristics of three different oil cakes such as Pongamia ( Pongamia Pinnata), Madhuca (Madhuca Indica), and Jatropha (Jatropha curcas) were investigated in this study.The cellulose and lignin contents of oil cakes play very important role in pyrolysis and combustion processes.A kinetic investigation of three oil cakes was carried out and major part of the samples decomposed between 210 ℃ and 500 ℃.Pyrolysis and combustion were carried out with the mixtures of cellulose and lignin chemicals in different ratios and compared with the oil cakes.The biomass with higher cellulose content showed faster rate of pyrolysis than the biomass with higher lignin content.However at higher temperatures ( >600 ℃ ) all the oil cakes exhibited similar conversion at low heating rate in N2 atmosphere.Apparent activation energies increased for Madhuca and Pongamia oil cakes indicating the presence of more cellulose whereas, low activation energy of Jatropha confirms more lignin content.

  5. The use of irradiated wastewater sludge cake to increase soil fertility and crop yields, and to preserve the environment

    International Nuclear Information System (INIS)

    A 4-year field experiment was conducted to compare the effects of ammonium sulphate and irradiated wastewater sludge cake on growth, yields and uptake of N by maize (Zea mays L.). Six crops were grown. Heavy metals were determined in soil and plant. Total coliforms and some soil properties were determined after harvest. Results of experiments showed that wastewater sludge cake from Sripraya wastewater-treatment plant can be used for agricultural application. In the third application of sludge cake (fourth year of the experiment) dry weight and N uptake at the higher rate of sludge-cake application gave better results than did chemical fertilizer. Nitrogen was residual from the sludge cake, but not from chemical fertilizer. Nitrogen derived from sludge cake (Ndfss) was calculated for the whole experiment; %Ndfss values were higher when the frequency of application increased and with higher application rates of sludge cake. Plots receiving higher rates of sludge cake gave higher percent fertilizer-use efficiency (%FUE) values. Comparison of irradiated sludge cake and non-irradiated sludge indicated that the latter gave higher values in terms of maize yields, N uptake, %Ndfss and %FUE. Zinc, Mn, and Ni were detected in maize in the order Zn>Mn>Ni. Copper, Pb, Cr, and Cd were not detected. The concentrations did not increase with higher application of sludge cake. Micro-organisms, yeasts and molds, and coliforms, including Escherichia coli were reduced in number by irradiation. Some pathogens, such as Salmonella, Staphylococcus aureus, Ascaris ova were not found in the wastewater sludge cake. Sludge-cake applications had no influence on soil properties, consistent with lack of treatment effects, in the first 2 years of the experiment. (author)

  6. Test Study on Airtight Capability of Filter Cakes for Slurry Shield and Its Application in a Case

    OpenAIRE

    Fanlu Min; Wei Zhu; Shengquan Xia; Rui Wang; Daiwei Wei; Teng Jiang

    2014-01-01

    To learn the airproof capacity of filter cakes as opening chambers under air pressure, a series of tests were carried out. The variations of discharged water with air pressure and time were observed, and the relationship between airproof capacity of filter cakes and surrounding air pressure was analysed. The test results indicated that there were three stages as compressed air acting on filter cakes: completely not infiltration, a very small amount of infiltration, and penetration leakage. Th...

  7. Development of an ex vivo retention model simulating bioadhesion in the oral cavity using human saliva and physiologically relevant irrigation media

    DEFF Research Database (Denmark)

    Madsen, Katrine D.; Sander, Camilla; Baldursdottir, Stefania;

    2013-01-01

    surface. However, the rheological, chemical, and interfacial properties of this complex biological fluid may strongly affect the adhesion of bioadhesive formulations. There is a need for well characterized in vitro models to assess the bioadhesive properties of oral dosage forms for administration...... in the oral cavity. Thus we aimed at developing an advanced ex vivo buccal retention model, with focus on choosing a physiologically relevant irrigation media closely resembling human saliva. Spray dried chitosan microparticles containing metformin hydrochloride as an example of a small hydrophilic drug, were...... employed as bioadhesive formulations. Chewing-stimulated human whole saliva was collected and characterized for use in retention studies in comparison with four artificial irrigation media; phosphate buffer, Saliva Orthana(®), porcine gastric mucin base media (PGM3), and xanthan gum based media (XG2...

  8. Test Study on Airtight Capability of Filter Cakes for Slurry Shield and Its Application in a Case

    Directory of Open Access Journals (Sweden)

    Fanlu Min

    2014-01-01

    Full Text Available To learn the airproof capacity of filter cakes as opening chambers under air pressure, a series of tests were carried out. The variations of discharged water with air pressure and time were observed, and the relationship between airproof capacity of filter cakes and surrounding air pressure was analysed. The test results indicated that there were three stages as compressed air acting on filter cakes: completely not infiltration, a very small amount of infiltration, and penetration leakage. The certain air pressure between the first and second stages was called the airproofing value of filter cake. And a capillary bundle model was used to explain the mechanism of air tightness of filter cakes. In Nanjing Yangtze River Tunnel, a 5 cm thickness filter cake was formed in gravel sand, and its airproofing value was a little lower than 0.12 MPa. The air pressure used as opening chamber should be equal to the summation of water pressure in sand and airproofing value of filter cake. While the air pressure is larger than the summation, the filter cake would be gas permeable. The slurry formulation and airproofing value of filter cakes obtained in the tests were applied successfully in Nanjing Yangtze River Tunnel.

  9. Point Application of Medicated Cakes for Treatment of Asthma in Children—— A Report of 60 Cases

    Institute of Scientific and Technical Information of China (English)

    Lu Lisheng; Wang Mingming; Chen Huili

    2006-01-01

    Objective:To evaluate the therapeutic effects of point application of medicated cakes for prevention and treatment of recurrent asthma in children.Methods:Point application of medicated cakes was performed in 60 asthmatic children at the remission stage,with its effect compared with that of ketotifen used in the control group of 30 cases.Results:With a total effective rate of 85%,the point application of medicated cakes was found to be superior to that of the control group(P<0.05).Conclusion:Point application of medicated cakes is a simple,effective and safe therapy for asthmatic children.

  10. Compression properties of dust cake of fine fly ashes from a fluidized bed coal combustor on a ceramic filter

    Energy Technology Data Exchange (ETDEWEB)

    Choi, J.H.; Ha, S.J.; Jang, H.J. [Gyeongsang National University, Jinju (Republic of Korea). Dept. of Chemical Engineering & ERI

    2004-02-16

    Dust cake compressibility of fine fly ashes (from a coal power plant of fluidized bed combustor) on a ceramic filter was carefully investigated under well-controlled conditions and by measuring the cake thickness under filtration conditions using a laser displacement measuring system. Overall cake porosity and pressure drop of dust cake of three different particles of geometric mean diameters: 1.2, 2.2, and 3.6 {mu}m and the adjusted dynamic shape factors: 1.15, 1.28 and 1.64, respectively, were investigated, at face velocities of 0.02-0.08 m/s. Overall cake porosity was strongly dependent on face velocity and mass load but less dependent on particle sizes. It was understood that dust cake was compressed by reduction of previously formed cake layers with drag forces of lately formed dust layers. The expressions for overall cake porosity and pressure drop across the dust cake, and considering the compression effect, were developed with good agreement with experimental results.

  11. Liver metabolic and histopathological profile in finishing lambs fed licuri (Syagrus coronata(Mart.)Becc.) cake.

    Science.gov (United States)

    Costa, Jonival Barreto; Oliveira, Ronaldo Lopes; Silva, Thadeu Mariniello; Ayres, Maria Consuêlo Caribé; Estrela-Lima, Alessandra; Carvalho, Silvana Texeira; Ribeiro, Rebeca Dantas Xavier; de Cruz, Géssica Ariane Melo

    2016-03-01

    The objective of this study was to determine the impact of including licuri cake in the diet of Santa Inês crossbred finishing lambs by examining their liver metabolic and histopathological profile. Forty-four uncastrated lambs with an average age of 6 months and an average weight of 21.2 kg ± 2.7 kg. The animals were fed diets with 40 % Tifton 85 hay and 60 % of a mixture consisting of corn and soybean meal, 1 % urea, a mineral-vitamin premix, and an inclusion of licuri cake at a level of 0, 8, 16, and 24 % of the dietary dry matter (DM), which composed the treatments. The experimental design was completely randomized, and the data were analyzed by variance and regression analyses. The animals were confined in individual stalls for 70 days. Blood was collected on the last day of the experimental period, and metabolite, protein, energy, and enzyme profiles of the liver were determined for these samples. Histopathological evaluations of the liver parenchyma were also undertaken. The increase in the level of the licuri cake in the diet caused a linear increase (P cake inclusion levels in the diet. Regarding energy metabolism, a linear increase (P cake had no effect on the enzymatic activities, except on gamma-glutamyltransferase, which decreased linearly (P cake. The use of the licuri cake in composing up to 24 % of the diet did not cause metabolic or liver disorders in the lambs.

  12. LICURY CAKE IN LAMB FEED: CHARACTERISTICS OF CARCASS AND NON-CARCASS COMPONENTS

    Directory of Open Access Journals (Sweden)

    Fernanda Maria dos Santos

    2015-06-01

    Full Text Available The use of alternative foods, such as agroindustrial residues, for animal feeding aims to reduce production costs and increase animal productivity. Therefore, the objective of this study was to evaluate the effect of different levels of licury cake added to the diet of non-standardbred lambs (NSB. The study involved 20 male castrated NSB lambs, with an average age of 120±5 days and initial and final average weights of 25±2 kg and 34±2 kg, respectively; the lambs were kept in a feedlot and distributed in a completely random block design for 75 days. Three isonitrogenic diets (17% protein with three levels of licury cake supplementation (8, 16 and 24% and a control diet (0% licury cake were used. Elephant grass (Pennisetum purpureum concentrate in a 50:50 ratio and the different levels of licuri cake were provided twice a day. The residue normality and variances compared by orthogonal and polynomial regression contrasts were verified for data analysis at 5% significance. The licury cake levels did not influence (P>0.05 the dry matter intake, minimum and maximum fat thickness, empty gastrointestinal tract, spleen, heart, kidneys, anterior and posterior quarters, muscle yield, marbling, other tissues or ash. There was a quadratic effect (P<0.05 for the average daily weight, skin yield and crude protein. Increasing the levels of licury cake reduced (P<0.05 real yield, loin eye area, and increased (P<0.05 leg yield, bone and moisture. A diet including up to 13% licury cake can be indicated as an alternative feeding source for feedlot NSB sheep.

  13. Inclusion of dehydrated mixture made of salmon and tilapia carcass in spinach cakes

    Directory of Open Access Journals (Sweden)

    Elenice Souza dos Reis Goes

    2016-04-01

    Full Text Available The present study deals with dehydrated mixture of salmon (20% and tilapia (80% at 0, 5, 10 and 15% inclusion levels in spinach cake, and evaluates its proximate composition, sensory and microbiological characteristics. It was included 0, 5, 10 and 15% of the dehydrated mixture in the dough of the cake. Moisture and lipid contents were not modified (p >0.05 when the mixture was included in the cake. There was a positive linear effect for crude protein (y=6.24 + 0.29x, R²=0.77 and mineral  (y=0.60 + 0.19x, R²=0.85. Carbohydrate and calorie contents decreased linearly (p <0.01 according to increasing levels of the mixture in the cake. With regard to sensory analysis, there was a negative linear effect for taste (y=7.48 – 0.07x, R2=0.98, texture (y=7.48 – 0.047x, R2=0.93, acceptance  (y=7.13 – 0.046x, R2=0.99 and purchase intention (y=3.82 – 0.039x, R2=0.93, demonstrating that increasing levels of inclusion of the dehydrated mixture caused a decrease in the acceptance of the cake. It can be concluded that the inclusion of up to 15% of salmon and tilapia dehydrated mixture in spinach cake increases the contents of crude protein and mineral matter, and reduces the carbohydrate content and calorie. However, based on the sensory results, it is recommended to include 10% of the dehydrated mixture of fish in the spinach cake.

  14. Production of yellow cake from rock phosphate deposits and its characterization

    International Nuclear Information System (INIS)

    This study was carried out mainly to produce uranium trioxide (UO3), with the standard of commercial specifications from rock phosphate deposits in eastern part of Nuba mountains, south Kurdufan state. A simplified hydrometallurgical procedure has been adopted for production of yellow cake from the ore. Elemental analysis has shown that the ore is rich in Ca and deficient in elements of potential interest such as Fe, Cu and Zn. Uranium content in ore, phosphoric acid and purified yellow cake (UO3) obtained with different precipitants was analyzed using alpha-spectrometry. On the average, the activity concentration of uranium in ore corresponds to 82 ± 24 ppm (0.10%). From the data of pregnant liquor, it was observed that the addition of KCIO3 as an oxidant improves the dissolution of uranium from the ore by almost 20%. Data has also indicated that the yellow cake purified by hydrogen peroxide has higher concentration of uranium by 44.5% over the one purified by TBP extraction. Undesirable impurities in yellow cake as dictated by the function to which it is intended for were analyzed and compared with international standard specifications set for commercial products. Uranium as U3O8 was found to be 53% in yellow cake initially obtained as ammonium diuranate and purified by hydrogen peroxide and 38% in one, which is purified by TBP extraction. With the exception of Cr concentration, the values of the other critical impurities ( V, Mn, Co, Cu, Sr, Zr, Pb, Fe, Cl, Br, I) in UO3 precipitated by hydrogen peroxide are either typical or lower than those internationally specified as standards for commercial products. Among the impurities considered Cd, Th and Mo were undetectable. The most salient point to be mentioned here regarding impurities is that Cd, which is most undesirable in yellow cake because of its high neutron absorption cross section, was undetectable in both types of yellow cakes ( i.e. purified by TBP extraction and by hydrogen peroxide). (Author)

  15. EXPERIMENTS ON CAKE DEVELOPMENT IN CROSSFLOW FILTRATION FOR HIGH LEVEL WASTE

    Energy Technology Data Exchange (ETDEWEB)

    Duignan, M.; Nash, C.

    2011-04-14

    Crossflow filtration is a key process step in many operating and planned waste treatment facilities to separate undissolved solids from supernate slurries. This separation technology generally has the advantage of self cleaning through the action of wall shear stress, which is created by the flow of waste slurry through the filter tubes. However, the ability of filter wall self cleaning depends on the slurry being filtered. Many of the alkaline radioactive wastes are extremely challenging to filtration, e.g., those containing compounds of aluminum and iron, which have particles whose size and morphology reduces permeability. Low filter flux can be a bottleneck in waste processing facilities such as the Salt Waste Processing Facility at the Savannah River Site and the Waste Treatment Plant at the Hanford Site. Any improvement to the filtration rate would lead directly to increased throughput of the entire process. To date, increased rates are generally realized by either increasing the crossflow filter axial flowrate, which is limited by pump capacity, or by increasing filter surface area, which is limited by space and increases the required pump load. In the interest of accelerating waste treatment processing, DOE has funded studies to better understand filtration with the goal of improving filter fluxes in existing crossflow equipment. The Savannah River National Laboratory (SRNL) was included in those studies, with a focus on startup techniques and filter cake development. This paper discusses those filter studies. SRNL set up both dead-end and crossflow filter tests to better understand filter performance based on filter media structure, flow conditions, and filter cleaning. Using non-radioactive simulated wastes, which were both chemically and physically similar to the actual radioactive wastes, the authors performed several tests to demonstrate increases in filter performance. With the proper use of filter flow conditions filter flow rates can be increased

  16. Experiments On Cake Development In Crossflow Filtration For High Level Waste

    International Nuclear Information System (INIS)

    Crossflow filtration is a key process step in many operating and planned waste treatment facilities to separate undissolved solids from supernate slurries. This separation technology generally has the advantage of self cleaning through the action of wall shear stress, which is created by the flow of waste slurry through the filter tubes. However, the ability of filter wall self cleaning depends on the slurry being filtered. Many of the alkaline radioactive wastes are extremely challenging to filtration, e.g., those containing compounds of aluminum and iron, which have particles whose size and morphology reduces permeability. Low filter flux can be a bottleneck in waste processing facilities such as the Salt Waste Processing Facility at the Savannah River Site and the Waste Treatment Plant at the Hanford Site. Any improvement to the filtration rate would lead directly to increased throughput of the entire process. To date, increased rates are generally realized by either increasing the crossflow filter axial flowrate, which is limited by pump capacity, or by increasing filter surface area, which is limited by space and increases the required pump load. In the interest of accelerating waste treatment processing, DOE has funded studies to better understand filtration with the goal of improving filter fluxes in existing crossflow equipment. The Savannah River National Laboratory (SRNL) was included in those studies, with a focus on startup techniques and filter cake development. This paper discusses those filter studies. SRNL set up both dead-end and crossflow filter tests to better understand filter performance based on filter media structure, flow conditions, and filter cleaning. Using non-radioactive simulated wastes, which were both chemically and physically similar to the actual radioactive wastes, the authors performed several tests to demonstrate increases in filter performance. With the proper use of filter flow conditions filter flow rates can be increased

  17. Comparison of start-up strategies and process performance during semi-continuous anaerobic digestion of sugarcane filter cake co-digested with bagasse.

    Science.gov (United States)

    Janke, Leandro; Leite, Athaydes F; Nikolausz, Marcell; Radetski, Claudemir M; Nelles, Michael; Stinner, Walter

    2016-02-01

    The anaerobic digestion of sugarcane filter cake and the option of co-digestion with bagasse were investigated in a semi-continuous feeding regime to assess the main parameters used for large-scale process designing. Moreover, fresh cattle manure was considered as alternative inoculum for the start-up of biogas reactors in cases where digestate from a biogas plant would not be available in remote rural areas. Experiments were carried out in 6 lab-scale semi-continuous stirred-tank reactors at mesophilic conditions (38±1°C) while the main anaerobic digestion process parameters monitored. Fresh cattle manure demonstrated to be appropriate for the start-up process. However, an acclimation period was required due to the high initial volatile fatty acids concentration (8.5gL(-1)). Regardless the mono-digestion of filter cake presented 50% higher biogas yield (480mLgVS(-1)) than co-digestion with bagasse (320mLgVS(-1)) during steady state conditions. A large-scale co-digestion system would produce 58% more biogas (1008m(3)h(-1)) than mono-digestion of filter cake (634m(3)h(-1)) due to its higher biomass availability for biogas conversion. Considering that the biogas production rate was the technical parameter that displayed the most relevant differences between the analyzed substrate options (0.99-1.45m(3)biogasm(3)d(-1)). The decision of which substrate option should be implemented in practice would be mainly driven by the available construction techniques, since economically efficient tanks could compensate the lower biogas production rate of co-digestion option.

  18. Characterization of Cohesive Cake Formation and Stickiness of Starches at Various Water Levels in the Presence of Palm oil and Palm Oil Fractions

    Directory of Open Access Journals (Sweden)

    Hasmadi Mamat

    2012-01-01

    Full Text Available A key feature of the biscuit manufacture is the combination of the raw ingredients. Different oils are likely to change the quality of dough. The factors important in agglomeration of starch materials are poorly understood and therefore work was carried out to try and establish the behaviour of oil and water on the material properties of starches. An understanding of particle-particle behaviour in the presence of oils and water is relevant to a food production process such as biscuit making, that requires preparation and mixing of these ingredients at ambient conditions. The way these powders pack and flow could have a significant impact on the final quality of the product. Powder flow analyser was used to measure the caking and cohesion properties for different type of starches. Besides the powder type as a variable, three levels of water and four types of oils at 5 % (d.b concentration were also tested. The presence of water with the powder plays an important role for the way the cereals powders pack and flow. Although tapped bulk densities did not vary much the water had a great impact on the powder caking strength and cohesion index. For samples without oil, the results showed that these parameters were increased significantly as the water level increased for all starches. Plasticization by addition of water to the food powder is believed to be the major factor contributing to the results obtained. Addition of oil to starches increased the caking and cohesion indices where liquid oils showed the greatest impact compared to solid oils.

  19. Kinetic study of oil extraction from olive foot cake

    Directory of Open Access Journals (Sweden)

    Lamrous, O.

    2006-06-01

    Full Text Available The kinetics of oil extraction from olive foot cake can be explained by a model based on two stages. The first step corresponds to a simple washing of the oil from the particle surface. In the second step, the extraction is controlled by two mechanisms: slow diffusion from broken cells and very slow diffusion from intact cells.The kinetic coefficients of this mathematical model are calculated using the experimental results obtained from hexane and commercial ethyl alcohol for different particle sizes.La cinética de extracción de aceite de orujo puede ser explicada por un modelo basado en dos etapas. La primera etapa corresponde a un simple lavado del aceite de la superficie de las partículas. En la segunda etapa, la extracción esta controlada por dos mecanismos: difusión lenta desde las células rotas y difusión muy lenta desde las células intactas.Los coeficientes cinéticas de este modelo matemático se calculan usando los resultados experimentales obtenidos con hexano y alcohol etílico comercial para diferentes tamaños de partícula.

  20. Bioconversion of petroleum hydrocarbons in soil using apple filter cake

    Science.gov (United States)

    Medaura, M. Cecilia; Ércoli, Eduardo C.

    2008-01-01

    The aim of this study was to investigate the feasibility of using apple filter cake, a fruit-processing waste to enhance the bioremediation of petroleum contaminated soil. A rotating barrel system was used to study the bioconversion of the xenobiotic compound by natural occurring microbial population. The soil had been accidentally polluted with a total petroleum hydrocarbon concentration of 41,000 ppm. Although this global value was maintained during the process, microbial intervention was evidenced through transformation of the petroleum fractions. Thus, fractions that represent a risk for the environment (GRO, Gasoline Range Organics i.e., C6 to C10–12; DRO, Diesel Range Organics i.e., C8–12 to C24–26 and RRO, Residual Range Organics i.e., C25 to C35) were significantly reduced, from 2.95% to 1.39%. On the contrary, heavier weight fraction from C35 plus other organics increased in value from 1.15% to 3.00%. The noticeable diminution of low molecular weight hydrocarbons content and hence environmental risk by the process plus the improvement of the physical characteristics of the soil, are promising results with regard to future application at large scale. PMID:24031241

  1. On the growth of filter cake in perforations and fracs

    Energy Technology Data Exchange (ETDEWEB)

    Hofsaess, T. [Corepep - Consulting in Reservoir and Petroleum Physics, Berlin (Germany); Kleinitz, W. [Preussag Energie GmbH, Lingen (Germany)

    2001-06-01

    During water injections, the flow is uniformly distributed over the sandface only in exceptional cases, for instance, in an open borehole with radial geometry. The higher flow rates at the tips of perforations and fracs result in preferential deposition of solids at these tips, which in turn affects the flow distribution and the subsequent deposition of solids. The relationship between the flow distribution and the filtration of solids is considered in a skin approximation which is applicable to sandfaces of arbitrary shape. Introducing the time-integrated pressure, the local variation of the flow resistance can be described by an integral equation on the sandface. Besides the application to filter cake, the model can also be applied to depth filtration and the displacement of liquids. In the present example, the theory is applied to elliptical fracs. For this purpose, the variations of the local flow distribution, the local flow resistance, and the injection pressure are determined. The dependence of the skin on the injection volume is initially nonlinear and approaches a linear behaviour in the course of the injection. For the injection of a viscous liquid, the invasion profile is determined as a function of the viscosity contrast. (orig.)

  2. Characterization of sponge cake baking in an instrumented pilot oven

    Directory of Open Access Journals (Sweden)

    Alain Sommier

    2012-10-01

    Full Text Available The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.

  3. Paenibacillus relictisesami sp. nov., isolated from sesame oil cake.

    Science.gov (United States)

    Shimoyama, Takefumi; Johari, Nurziha Binti; Tsuruya, Atsuki; Nair, Arun; Nakayama, Toru

    2014-05-01

    A facultatively anaerobic, Gram-stain-positive, rod-shaped bacterium, designated strain KB0549T, was isolated from sesame oil cake. Cells were motile, round-ended rods, and produced central or terminal spores. The cell wall peptidoglycan contained meso-diaminopimelic acid as the diamino acid. The major fatty acids were anteiso-C15:0 and anteiso-C17:0. The DNA G+C content of strain KB0549T was 51.9 mol%. On the basis of 16S rRNA gene sequence phylogeny, strain KB0549T was affiliated with the genus Paenibacillus in the phylum Firmicutes and was most closely related to Paenibacillus cookii with 97.4% sequence similarity. Strain KB0549T was physiologically differentiated from P. cookii by the high content of anteiso-C17:0, inability to grow at 50 °C, spore position, and negative Voges-Proskauer reaction. Based on these unique physiological and phylogenetic characteristics, it is proposed that the isolate represents a novel species, Paenibacillus relictisesami sp. nov.; the type strain is KB0549T (=JCM 18068T=DSM 25385T). PMID:24478207

  4. Pequi cake composition, hydrolysis and fermentation to bioethanol

    Directory of Open Access Journals (Sweden)

    A. L. Macedo

    2011-03-01

    Full Text Available Pequizeiro (Caryocar brasiliense Camb fruits have been evaluated as a potential raw material for the newly established biodiesel industry. This scenario demands applications using the solid co-product derived from the extraction of pequi oil, called cake or meal. This study analyses the acid hydrolysis of carbohydrates present in the pequi meal in order to obtain fermentable sugars and evaluates their conversion to bioethanol. There was 27% starch in the pequi meal. The use of a CCRD experimental design type to study the acid saccharification of pequi meal results in 61.6% conversion of its starch content to reducing sugars. Positive and significant linear effects were observed for H2SO4 concentration and temperature factors, while the quadratic effect of H2SO4 concentration and the linear effect of solid-liquid ratio were negative. Even, with non-optimized fermentative condition using 1% of dried baker's yeast in conical flasks, it was possible to obtain a value equivalent to 53 L of ethanol per ton of hydrolyzed pequi meal.

  5. Combining magnetic resonance measurements with numerical simulations - Extracting blood flow physiology information relevant to the investigation of intracranial aneurysms in the circle of Willis

    Energy Technology Data Exchange (ETDEWEB)

    Zuleger, Dorothea I., E-mail: zuleger@ltnt.iet.mavt.ethz.c [Laboratory of Thermodynamics in Emerging Technologies, Department of Mechanical and Process Engineering, ETH Zurich, Zurich (Switzerland); Institute of Neuroradiology, University Hospital Zurich, Zurich (Switzerland); Poulikakos, Dimos [Laboratory of Thermodynamics in Emerging Technologies, Department of Mechanical and Process Engineering, ETH Zurich, Zurich (Switzerland); Valavanis, Anton; Kollias, Spyros S. [Institute of Neuroradiology, University Hospital Zurich, Zurich (Switzerland)

    2010-12-15

    Cerebral aneurysms in the region of the circle of Willis have an incidence of 3-6% in western populations and involve the risk of rupture with subsequent subarachnoidal bleeding. The patient specific blood flow patterns are of substantial importance for understanding the pathogenesis of the lesions and may eventually contribute to deciding on the most efficient treatment procedure for a specific patient. A non-invasive method for performing in vivo measurements on blood velocity is 4D phase-contrast magnetic resonance angiography (PC-MRA), on the basis of which a flow field with all its parameters can be simulated. We are using this approach to investigate the hemodynamic parameters in the circle of Willis and, by analyzing the values at common locations of aneurysms, trying to find potential parameters to predict the development of aneurysms. Methodologically, we are acquiring the artery geometry with 3D-time-of-flight magnetic resonance (TOF) measurements and the blood velocity in the feeding arteries with 4D PC-MRA measurements in a healthy volunteer. These measurements are combined with computational fluid dynamics (CFD) to describe detailed hemodynamic patterns within the circle of Willis.

  6. Performance of feedlot lambs fed palm kernel cake-based diets.

    Science.gov (United States)

    da Conceição dos Santos, Rozilda; Alves, Kaliandra Souza; Mezzomo, Rafael; Oliveira, Luis Rennan Sampaio; Cutrim, Darley Oliveira; Gomes, Daiany Iris; Leite, Gilmara Pinto; Araújo, Marcio Yuri de Souza

    2016-02-01

    Fifty-four castrated male lambs with an average body weight of 23 ± 0.35 kg were randomly assigned to five treatments that consisted of different levels of palm kernel cake in the diet (0.0, 7.5, 15.0, 22.5, and 30.0 % on a DM basis) in order to evaluate the effects on intake, digestibility, empty body weight, and body gain composition. The intakes of dry matter, organic matter, crude protein, and non-fiber carbohydrates (NFC) presented with a decreasing linear effect. However, the intakes of EE and NDF presented with increased linear results as the palm kernel cake was added to the concentrate. There was a quadratic effect for the digestibility coefficient of all nutrients, except for NFC. The palm kernel cake had a decreasing linear effect on final body weight, empty body weight, and the average daily gain of the animals that were fed increased levels of palm kernel cake. The inclusion of palm kernel cake as a partial substitute for concentrate decreases the intake of the majority of nutrients, except for EE and NDF, and consequently, causes deleterious effects on the nutrient digestibility and performance of lambs that are fed a 50:50 roughage/concentrate ratio.

  7. Effect of Freezing on Lyophilization Process Performance and Drug Product Cake Appearance.

    Science.gov (United States)

    Esfandiary, Reza; Gattu, Shravan K; Stewart, John M; Patel, Sajal M

    2016-04-01

    This study highlights the significance of the freezing step and the critical role it can play in modulating process performance and product quality during freeze-drying. For the model protein formulation evaluated, the mechanism of freezing had a significant impact on cake appearance, a potential critical product quality attribute for a lyophilized drug product. Contrary to common knowledge, a freezing step with annealing resulted in 20% increase in primary drying time compared to without annealing. In addition, annealing resulted in poor cake appearance with shrinkage, cracks, and formation of a distinct skin at the top surface of the cake. Finally, higher product resistance (7.5 cm(2).Torr.hr/g) was observed in the case of annealing compared to when annealing was not included (5 cm(2).Torr.hr/g), which explains the longer primary drying time due to reduced sublimation rates. An alternative freezing option using controlled ice nucleation resulted in reduced primary drying time (i.e., 30% reduction compared to annealing) and a more homogenous batch with elegant uniform (i.e., significantly improved) cake appearance. Here, a mechanistic understanding of the distinct differences in cake appearance as a function of freezing mechanism is proposed within the context of ice nucleation temperature, ice crystal growth, and presumed solute distribution within the frozen matrix.

  8. ENHANCEMENT OF BIOGAS PRODUCTION POTENTIAL FOR ANAEROBIC CO-DIGESTION OF WASTEWATER USING DECANTER CAKE

    Directory of Open Access Journals (Sweden)

    Thaniya Kaosol

    2012-01-01

    Full Text Available The wastewater from agro-industry treated with the biological treatment cannot produce the biogas because of its low COD level and its low organic content. In this research, the co-digestion with decanter cake will improve the biogas yield and biogas production of wastewater. The effect of three parameters (i.e., type of wastewater, mixing and mesophilic temperature will be evaluated in batch digesters under anaerobic condition. Moreover, the study determines the biogas production potential of several mixtures and that of wastewater alone. The co-digestion of decanter cake with rubber block wastewater of the R4 (wastewater 200 mL with decanter cake 8 g produces the highest biogas yield 3,809 mL CH4/g COD removal and the percentage maximum methane gas is 66.7%. The experimental result shows that the mixing and mesophilic temperature have no significant effect on the biogas potential production. The co-digestion of decanter cake with rubber block wastewater provides the highest biogas yield potential production in the ambient temperature. The experimental results reveal that the decanter cake can be potential sources for biogas production.

  9. ENHANCEMENT OF BIOGAS PRODUCTION POTENTIAL FOR ANAEROBIC CO-DIGESTION OF WASTEWATER USING DECANTER CAKE

    Directory of Open Access Journals (Sweden)

    Thaniya Kaosol

    2013-01-01

    Full Text Available The wastewater from agro-industry treated with the biological treatment cannot produce the biogas because of its low COD level and its low organic content. In this research, the co-digestion with decanter cake will improve the biogas yield and biogas production of wastewater. The effect of three parameters (i.e., type of wastewater, mixing and mesophilic temperature will be evaluated in batch digesters under anaerobic condition. Moreover, the study determines the biogas production potential of several mixtures and that of wastewater alone. The co-digestion of decanter cake with rubber block wastewater of the R4 (wastewater 200 ml with decanter cake 8 g produces the highest biogas yield 3,809 mL CH4/g COD removal and the percentage maximum methane gas is 66.7%. The experimental result shows that the mixing and mesophilic temperature have no significant effect on the biogas potential production. The co-digestion of decanter cake with rubber block wastewater provides the highest biogas yield potential production in the ambient temperature. The experimental results reveal that the decanter cake can be potential sources for biogas production.

  10. Feeding behavior of lactating cows fed palm kernel cake in the diet

    Directory of Open Access Journals (Sweden)

    Leidiane Reis Pimentel

    2015-02-01

    Full Text Available This study aimed to evaluate the effect of including of palm kernel cake on feeding behavior of lactating crossbred cows. Twelve crossbred Holstein x Zebu cows were distributed in three 4 x 4 latin squares, with the following treatments: control; inclusion of 5%; inclusion of 10%; inclusion of 15% palm kernel cake in the diet dry matter. The animals were observed during four periods as to feeding behavior, 24 hours in each period. There was no effect of inclusion of palm kernel cake (p > 0.05 on time spent on eating, ruminating and idling. The feeding efficiencies of dry matter and corrected neutral detergent fiber, total digestible nutrients, and the rumination efficiency of corrected neutral detergent fiber were not influenced (p > 0.05. There was a linear increase with the inclusion of palm kernel cake (p 0.05. The inclusion of palm kernel cake in diets for dairy cows causes no change in behavior activities and efficiencies of feeding and rumination, until the 15% level of inclusion.

  11. In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.

    Science.gov (United States)

    Sánchez-Pardo, María Elena; Ortiz-Moreno, Alicia; Mora-Escobedo, Rosalva; Necoechea-Mondragón, Hugo

    2007-09-01

    The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process. PMID:17661177

  12. Impact of potassium bromate and potassium iodate in a pound cake system.

    Science.gov (United States)

    Wilderjans, Edith; Lagrain, Bert; Brijs, Kristof; Delcour, Jan A

    2010-05-26

    This study investigates the impact of the oxidants potassium bromate and potassium iodate (8, 16, 32, 64, and 128 micromol/g dry matter of egg white protein) on pound cake making. The impact of the oxidants on egg white characteristics was studied in a model system. Differential scanning calorimetry showed that the oxidants caused egg white to denature later. During heating in a rapid visco analyzer, the oxidants caused the free sulfhydryl (SH) group levels to decrease more intensively and over a smaller temperature range. The oxidants made the proteins more resistant to decreases in protein extractability in sodium dodecyl sulfate containing buffer during cake recipe mixing and less resistant to such decreases during cake baking. We assume that, during baking, the degree to which SH/disulfide exchange and SH oxidation can occur depends on the properties of the protein at the onset of the process. In our view, the prevention of extractability loss during mixing increased the availability of SH groups and caused more such loss during baking. During cooling, all cakes baked with added oxidants showed less collapse. On the basis of the presented data, we put forward that only those protein reactions that occur during baking contribute to the formation of a network that supports final cake structure and prevents collapse. PMID:20423045

  13. Fuzzy Logic-based expert system for evaluating cake quality of freeze-dried formulations.

    Science.gov (United States)

    Trnka, Hjalte; Wu, Jian X; Van De Weert, Marco; Grohganz, Holger; Rantanen, Jukka

    2013-12-01

    Freeze-drying of peptide and protein-based pharmaceuticals is an increasingly important field of research. The diverse nature of these compounds, limited understanding of excipient functionality, and difficult-to-analyze quality attributes together with the increasing importance of the biosimilarity concept complicate the development phase of safe and cost-effective drug products. To streamline the development phase and to make high-throughput formulation screening possible, efficient solutions for analyzing critical quality attributes such as cake quality with minimal material consumption are needed. The aim of this study was to develop a fuzzy logic system based on image analysis (IA) for analyzing cake quality. Freeze-dried samples with different visual quality attributes were prepared in well plates. Imaging solutions together with image analytical routines were developed for extracting critical visual features such as the degree of cake collapse, glassiness, and color uniformity. On the basis of the IA outputs, a fuzzy logic system for analysis of these freeze-dried cakes was constructed. After this development phase, the system was tested with a new screening well plate. The developed fuzzy logic-based system was found to give comparable quality scores with visual evaluation, making high-throughput classification of cake quality possible.

  14. Effect of Freezing on Lyophilization Process Performance and Drug Product Cake Appearance.

    Science.gov (United States)

    Esfandiary, Reza; Gattu, Shravan K; Stewart, John M; Patel, Sajal M

    2016-04-01

    This study highlights the significance of the freezing step and the critical role it can play in modulating process performance and product quality during freeze-drying. For the model protein formulation evaluated, the mechanism of freezing had a significant impact on cake appearance, a potential critical product quality attribute for a lyophilized drug product. Contrary to common knowledge, a freezing step with annealing resulted in 20% increase in primary drying time compared to without annealing. In addition, annealing resulted in poor cake appearance with shrinkage, cracks, and formation of a distinct skin at the top surface of the cake. Finally, higher product resistance (7.5 cm(2).Torr.hr/g) was observed in the case of annealing compared to when annealing was not included (5 cm(2).Torr.hr/g), which explains the longer primary drying time due to reduced sublimation rates. An alternative freezing option using controlled ice nucleation resulted in reduced primary drying time (i.e., 30% reduction compared to annealing) and a more homogenous batch with elegant uniform (i.e., significantly improved) cake appearance. Here, a mechanistic understanding of the distinct differences in cake appearance as a function of freezing mechanism is proposed within the context of ice nucleation temperature, ice crystal growth, and presumed solute distribution within the frozen matrix. PMID:27019959

  15. Investigation of co-combustion of coal and olive cake in a bubbling fluidized bed with secondary air injection

    Energy Technology Data Exchange (ETDEWEB)

    Aysel T. Atimtay; Murat Varol [Middle East Technical University, Ankara (Turkey). Department of Environmental Engineering

    2009-06-15

    In this study, a bubbling fluidized bed of 102 mm inside diameter and 900 mm height was used to burn olive cake and coal mixtures. Tuncbilek lignite coal was used together with olive cake for the co-combustion tests. Combustion performances and emission characteristics of olive cake and coal mixtures were investigated. Various co-combustion tests of coal with olive cake were conducted with mixing ratios of 25%, 50%, and 75% of olive cake by weight in the mixture. Operational parameters (excess air ratio, secondary air injection) were changed and variation of pollutant concentrations and combustion efficiency with these operational parameters were studied. The results were compared with that of the combustion of olive cake and coal. Flue gas concentrations of O{sub 2}, CO, SO{sub 2}, NOx, and total hydrocarbons (CmHn) were measured during combustion tests. For the setup used in this study, the optimum operating conditions with respect to NOx and SO{sub 2} emissions were found to be 1.35 for excess air ratio, and 30 L/min for secondary air flowrate for the combustion of 75 wt% olive cake and 25 wt% coal mixture. The highest combustion efficiency of 99.8% was obtained with an excess air ratio of 1.7, secondary air flow rate of 40 L/min for the combustion of 25 wt% olive cake and 75 wt% coal mixture. 11 refs., 8 figs., 3 tabs.

  16. [Experiences with the enzymatic determination of sugar and sugar substitutes in dietetic cake for diabetics (author's transl)].

    Science.gov (United States)

    Klingebiel, L; Grossklaus, R; Pahlke, G

    1979-11-01

    Sorbitol and fructose were determined enzymatically in home-made and commercially produced cake for diabetics. In some commercial products, a loss of fructose depending upon the baking period was found. This loss of fructose is to be attributed to the Maillard reaction. The findings were confirmed by comparative studies will a reference cake. PMID:516919

  17. EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE

    Directory of Open Access Journals (Sweden)

    NURUL ATIQAH SANI

    2014-06-01

    Full Text Available Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firmness, springiness and moisture content. The cake was baked at three different temperatures (160oC, 170oC, and 180oC, and two different airflow conditions. Baking time, height changes of batter, texture and moisture content of cake were compared to identify the differences or similarities on the final product as the process conditions varied. Results showed that, airflow has more significant effects towards the product quality compared to baking temperature especially on baking time which was 25.58 - 45.16%, and the rate of height changes which was 0.7 mm/min. However, different baking temperatures had more significant effects towards volume expansion which was 2.86 – 8.37% and the springiness of cake which was 3.44% compared to airflow conditions.

  18. Direct numerical simulations of ignition of a lean n-heptane/air mixture with temperature and composition inhomogeneities relevant to HCCI and SCCI combustion

    KAUST Repository

    Luong, Minh Bau

    2015-12-01

    The effects of temperature and composition stratifications on the ignition of a lean n-heptane/air mixture at three initial mean temperatures under elevated pressure are investigated using direct numerical simulations (DNSs) with a 58-species reduced mechanism. Two-dimensional DNSs are performed by varying several key parameters: initial mean temperature, T0, and the variance of temperature and equivalence ratio (T\\' and φ\\') with different T-φcorrelations. It is found that for cases with φ\\' only, the overall combustion occurs more quickly and the mean heat release rate (HRR) increases more slowly with increasing φ\\' regardless of T0. For cases with T\\' only, however, the overall combustion is retarded/advanced in time with increasing T\\' for low/high T0 relative to the negative-temperature coefficient (NTC) regime resulting from a longer/shorter overall ignition delay of the mixture. For cases with uncorrelated T-φfields, the mean HRR is more distributed over time compared to the corresponding cases with T\\' or φ\\' only. For negatively-correlated cases, however, the temporal evolution of the overall combustion exhibits quite non-monotonic behavior with increasing T\\' and φ\\' depending on T0. All of these characteristics are found to be primarily related to the 0-D ignition delays of initial mixtures, the relative timescales between 0-D ignition delay and turbulence, and the dominance of the deflagration mode during the ignition. These results suggest that an appropriate combination of T\\' and φ\\' together with a well-prepared T-φdistribution can alleviate an excessive pressure-rise rate (PRR) and control ignition-timing in homogeneous charge compression-ignition (HCCI) combustion. In addition, critical species and reactions for the ignition of n-heptane/air mixture through the whole ignition process are estimated by comparing the temporal evolution of the mean mass fractions of important species with the overall reaction pathways of n

  19. A comparative study on the decomposition of edible and non-edible oil cakes in the Gangetic alluvial soil of West Bengal.

    Science.gov (United States)

    Mondal, Sudeshna; Das, Ritwika; Das, Amal Chandra

    2014-08-01

    An experiment has been conducted under laboratory conditions to investigate the effect of decomposition of two edible oil cakes, viz. mustard cake (Brassica juncea L) and groundnut cake (Arachis hypogaea L), and two non-edible oil cakes, viz. mahua cake (Madhuca indica Gmel) and neem cake (Azadirachta indica Juss), at the rate of 5.0 t ha(-1) on the changes of microbial growth and activities in relation to transformations and availability of some plant nutrients in the Gangetic alluvial (Typic Haplustept) soil of West Bengal, India. Incorporation of oil cakes, in general, highly induced the proliferation of total bacteria, actinomycetes, and fungi, resulting in greater retention and availability of oxidizable C, N, and P in soil. As compared to untreated control, the highest stimulation of total bacteria and actinomycetes was recorded with mustard cake (111.9 and 84.3 %, respectively) followed by groundnut cake (50.5 and 52.4 %, respectively), while the fungal colonies were highly accentuated due to the incorporation of neem cake (102.8 %) in soil. The retention of oxidizable organic C was highly increased due to decomposition of non-edible oil cakes, more so under mahua cake (14.5 %), whereas edible oil cakes and groundnut cake in particular exerted maximum stimulation (16.7 %) towards the retention of total N in soil. A similar trend was recorded towards the accumulation of available mineral N in soil and this was more pronounced with mustard cake (45.6 %) for exchangeable NH4 (+) and with groundnut cake (63.9 %) for soluble NO3 (-). The highest retention of total P (46.9 %) was manifested by the soil when it was incorporated with neem cake followed by the edible oil cakes; while the available P was highly induced due to the addition of edible oil cakes, the highest being under groundnut cake (23.5 %) followed by mustard cake (19.6 %). PMID:24733437

  20. A comparative study on the decomposition of edible and non-edible oil cakes in the Gangetic alluvial soil of West Bengal.

    Science.gov (United States)

    Mondal, Sudeshna; Das, Ritwika; Das, Amal Chandra

    2014-08-01

    An experiment has been conducted under laboratory conditions to investigate the effect of decomposition of two edible oil cakes, viz. mustard cake (Brassica juncea L) and groundnut cake (Arachis hypogaea L), and two non-edible oil cakes, viz. mahua cake (Madhuca indica Gmel) and neem cake (Azadirachta indica Juss), at the rate of 5.0 t ha(-1) on the changes of microbial growth and activities in relation to transformations and availability of some plant nutrients in the Gangetic alluvial (Typic Haplustept) soil of West Bengal, India. Incorporation of oil cakes, in general, highly induced the proliferation of total bacteria, actinomycetes, and fungi, resulting in greater retention and availability of oxidizable C, N, and P in soil. As compared to untreated control, the highest stimulation of total bacteria and actinomycetes was recorded with mustard cake (111.9 and 84.3 %, respectively) followed by groundnut cake (50.5 and 52.4 %, respectively), while the fungal colonies were highly accentuated due to the incorporation of neem cake (102.8 %) in soil. The retention of oxidizable organic C was highly increased due to decomposition of non-edible oil cakes, more so under mahua cake (14.5 %), whereas edible oil cakes and groundnut cake in particular exerted maximum stimulation (16.7 %) towards the retention of total N in soil. A similar trend was recorded towards the accumulation of available mineral N in soil and this was more pronounced with mustard cake (45.6 %) for exchangeable NH4 (+) and with groundnut cake (63.9 %) for soluble NO3 (-). The highest retention of total P (46.9 %) was manifested by the soil when it was incorporated with neem cake followed by the edible oil cakes; while the available P was highly induced due to the addition of edible oil cakes, the highest being under groundnut cake (23.5 %) followed by mustard cake (19.6 %).

  1. Utilization of Calophyllum inophyllum shell and kernel oil cake for reducing sugar production.

    Science.gov (United States)

    Cheng, Yu-Shen; Wu, Jang-Hong; Yeh, Li-Hsien

    2016-07-01

    This study is aimed at fully utilizing fruit biomass of Calophyllum inophyllum for reducing sugar production. The effects of pretreatment conditions and post reaction wash on the lignin removal and enzymatic hydrolysis of shell were investigated. The oil cake was also subjected to solvent extraction followed by enzymatic hydrolysis. The results showed that the sequential acid/alkaline pretreatment of C. inophyllum shell resulted in better delignification than alkaline or acid only pretreatment. The reducing sugar yields obtained from sequential acid/alkaline pretreated shell and solvent extracted oil cake were 0.24g/g and 0.66g/g, respectively. The results suggested that the shell and oil cake of C. inophyllum could also be feedstocks for reducing sugar production.

  2. Production and quality of beef from young bulls fed diets supplemented with peanut cake.

    Science.gov (United States)

    Correia, B R; Carvalho, G G P; Oliveira, R L; Pires, A J V; Ribeiro, O L; Silva, R R; Leão, A G; Simionato, J I; Carvalho, B M A

    2016-08-01

    Peanut cake is a biodiesel byproduct that has been tested as an alternative feed additive for use in cattle production. This study aimed to assess the importance of dietary peanut cake inclusion for young bull growth rate, beef production, and beef quality. In total, 32 Nellore young bulls individually housed in stalls with a mean initial body weight of 390±43.5kg were distributed in a completely randomized design for the experiment. The animals were fed Tifton 85 hay and one of four concentrate mixtures with 0, 33, 66 or 100% peanut cake instead of soybean meal. There was a linear reduction (Pcake at levels up to 100% in the diet of feedlot-finished young bulls promotes a beneficial increase in the levels of PUFAs and the following nutraceutical compounds: conjugated linoleic acid (CLA) and Ω3 and Ω6 fatty acids.

  3. Volatiles in raw and cooked meat from lambs fed olive cake and linseed.

    Science.gov (United States)

    Gravador, R S; Serra, A; Luciano, G; Pennisi, P; Vasta, V; Mele, M; Pauselli, M; Priolo, A

    2015-04-01

    This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The longissimus dorsi muscle of each lamb was sampled at slaughter and was subjected to VOC profiling through the use of SPME-GC-MS. In the raw meat, the concentration of 3-methylpentanoic acid was higher in treatment C as compared with treatments L, OC and OCL (Pcake did not cause appreciable changes in the production of volatile organic compounds in lamb meat.

  4. Solvent Extraction Batch Distribution Coefficients with Savannah River Site Dissolved Salt Cake

    Energy Technology Data Exchange (ETDEWEB)

    Walker, D.D.

    2002-03-07

    Researchers characterized high-level waste derived from dissolved salt cake from the Savannah River Site (SRS) tank farm and measured the cesium distribution coefficients (DCs) for extraction, scrub, and stripping steps of the caustic-side solvent extraction (CSSX) flowsheet. The measurements used two SRS high-level waste samples derived entirely or in part from salt cake. The chemical compositions of both samples are reported. Dissolved salt cake waste contained less Cs-137 and more dianions than is typical of supernate samples. Extraction and scrub DCs values for both samples exceeded process requirements and agreed well with model predictions. Strip DCs values for the Tank 46F sample also met process requirements. However, strip DCs values could not be calculated for the Tank 38H sample due to the poor material balance for Cs-137. Potential explanations for the poor material balance are discussed and additional work to determine the cause is described.

  5. Dust explosion of oil shale and olive cake solid fuels: a comparison study

    Energy Technology Data Exchange (ETDEWEB)

    Hamdan, M.A.; Sakhrieh, A. [Jordan Univ., Dept. of Mechanical Engineering, Amman (Jordan)

    2005-07-01

    This paper investigates the inhibition of oil shale and olive cake dust explosions when they are used as an alternative source of fuel. Special emphasis was given to the effect of particle size of the same material on the maximum permissible oxygen concentration to prevent dust explosion for different concentrations using nitrogen as the diluent gas. It was found that olive cake is ignited more easily than oil shale all over the range of particle sizes and dust concentration. Tests on different particle sizes were carried out, and it was found that the maximum permissible oxygen concentration for a given dust concentration increases with increasing the particle size for both oil shale and olive cake. (Author)

  6. Production and quality of beef from young bulls fed diets supplemented with peanut cake.

    Science.gov (United States)

    Correia, B R; Carvalho, G G P; Oliveira, R L; Pires, A J V; Ribeiro, O L; Silva, R R; Leão, A G; Simionato, J I; Carvalho, B M A

    2016-08-01

    Peanut cake is a biodiesel byproduct that has been tested as an alternative feed additive for use in cattle production. This study aimed to assess the importance of dietary peanut cake inclusion for young bull growth rate, beef production, and beef quality. In total, 32 Nellore young bulls individually housed in stalls with a mean initial body weight of 390±43.5kg were distributed in a completely randomized design for the experiment. The animals were fed Tifton 85 hay and one of four concentrate mixtures with 0, 33, 66 or 100% peanut cake instead of soybean meal. There was a linear reduction (Pcake at levels up to 100% in the diet of feedlot-finished young bulls promotes a beneficial increase in the levels of PUFAs and the following nutraceutical compounds: conjugated linoleic acid (CLA) and Ω3 and Ω6 fatty acids. PMID:27050756

  7. Utilization of Calophyllum inophyllum shell and kernel oil cake for reducing sugar production.

    Science.gov (United States)

    Cheng, Yu-Shen; Wu, Jang-Hong; Yeh, Li-Hsien

    2016-07-01

    This study is aimed at fully utilizing fruit biomass of Calophyllum inophyllum for reducing sugar production. The effects of pretreatment conditions and post reaction wash on the lignin removal and enzymatic hydrolysis of shell were investigated. The oil cake was also subjected to solvent extraction followed by enzymatic hydrolysis. The results showed that the sequential acid/alkaline pretreatment of C. inophyllum shell resulted in better delignification than alkaline or acid only pretreatment. The reducing sugar yields obtained from sequential acid/alkaline pretreated shell and solvent extracted oil cake were 0.24g/g and 0.66g/g, respectively. The results suggested that the shell and oil cake of C. inophyllum could also be feedstocks for reducing sugar production. PMID:27130225

  8. Cultivation and bioactivity assessment of Grifola frondosa fruiting bodies on olive oil press cakes substrates.

    Science.gov (United States)

    Gregori, Andrej; Svagelj, Mirjan; Berovic, Marin; Liu, Yanfang; Zhang, Jingsong; Pohleven, Franc; Klinar, Dusan

    2009-11-30

    Grifola frondosa, a medicinal and edible mushroom, was cultivated on substrates composed of olive oil press cakes with different supplements. Crude extracts were prepared from mature fruiting bodies and tested for their capacity to stimulate splenocyte proliferation. Two wild-growing fruiting bodies were extracted for comparison. Olive oil press cakes reduced the mushroom yield, and the best biological efficiency was obtained on substrates supplemented with wheat bran and without olive oil press cakes. All extracts were capable of inducing splenocyte proliferation and were half as effective as the positive control (6.0 microg/mL phytohaemagglutinin). No correlation between substrate composition and bioactivity could be established. Extracts from wild-growing G. frondosa were superior to cultivated ones in respect to biological activity.

  9. Decanter cake as a feedstock for biodiesel production: A first report

    International Nuclear Information System (INIS)

    Highlights: • Decanter cake as a potential waste feedstock for biodiesel production. • Ultrasound-aided transesterification achieving nearly 86% conversion in 1 h. • Boiler ash, a waste product, was successfully used as a catalyst. - Abstract: Decanter cake (DC), with an oil content of 11.5 ± 0.18 wt.%, was subjected to ultrasound-aided transesterification using boiler ash as a base catalyst, petroleum ether and hexane as co-solvents. Optimization work revealed that at MeOH:oil mass ratio of 6:1 and 2.3 wt.% catalyst (based on DC weight) with 1:2 co-solvents:DC mass ratio as the optimal reaction conditions. Both decanter cake and boiler ash, waste materials from oil palm mill, were successfully utilized to produce methyl ester (biodiesel) with highest conversion of 85.9 wt.% in a 1 h reaction period at 55 °C

  10. Membrane fouling in a submerged membrane bioreactor with focus on surface properties and interactions of cake sludge and bulk sludge.

    Science.gov (United States)

    Yu, Haiying; Lin, Hongjun; Zhang, Meijia; Hong, Huachang; He, Yiming; Wang, Fangyuan; Zhao, Leihong

    2014-10-01

    In this study, the fouling behaviors and surface properties of cake sludge and bulk sludge in a submerged membrane bioreactor (MBR) were investigated and compared. It was found that the specific filtration resistance (SFR) of cake sludge was about 5 times higher than that of bulk sludge. Two types of sludge possessed similar extracellular polymeric substances (EPS) content, particle size distribution (PSD) and zeta potential. However, their surface properties in terms of surface tensions were significantly different. Further analysis showed that cake sludge was more hydrophilic and had worse aggregation ability. Moreover, cake sludge surface possessed more hydrocarbon, less oxygen and nitrogen moieties than bulk sludge surface. It was suggested that, rather than EPS and PSD differences, the differences in the surface composition were the main cause of the great differences in SFR and adhesion ability between cake sludge and bulk sludge.

  11. Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter.

    Science.gov (United States)

    Srivastava, Yashi; Semwal, Anil Dutt

    2015-12-01

    Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G') and viscous modulus (G") both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM. PMID:26604385

  12. Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter.

    Science.gov (United States)

    Srivastava, Yashi; Semwal, Anil Dutt

    2015-12-01

    Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G') and viscous modulus (G") both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM.

  13. Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.

    Science.gov (United States)

    Levent, Hacer; Bilgiçli, Nermin

    2011-11-01

    In the present study, the effect of debittered lupin flour (LF) and whole buckwheat flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice flour mixture (1:1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P gluten-free cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively. PMID:21568822

  14. Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.

    Science.gov (United States)

    Levent, Hacer; Bilgiçli, Nermin

    2011-11-01

    In the present study, the effect of debittered lupin flour (LF) and whole buckwheat flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice flour mixture (1:1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P < 0.05) especially in potassium and magnesium contents of the gluten-free cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively.

  15. Apparent digestibility of nutrients, energy, and amino acid of nontoxic and detoxified physic nut cakes for Nile tilapia

    Directory of Open Access Journals (Sweden)

    Hamilton Hisano

    2015-09-01

    Full Text Available Abstract:The objective of this work was to evaluate the apparent digestibility coefficients of nutrients, energy, and amino acids of nontoxic and detoxified physic nut cakes treated with solvent plus posterior extrusion, for Nile tilapia. The apparent digestibility coefficients of crude protein and gross energy were higher for detoxified than for nontoxic physic nut cake. However, the apparent digestibility coefficient of ether extract of the nontoxic physic nut cake was higher than that of the detoxified one. The apparent digestibility coefficient of amino acids of both feed ingredients was superior to 80%, except for glycine, for the nontoxic psychic nut cake, and for threonine, for the detoxified one. Nontoxic and detoxified physic nut cakes show apparent digestibility coefficient values equivalent to those of the other evaluated oilseeds and potential for inclusion in Nile tilapia diets.

  16. Simultaneous allergen inactivation and detoxification of castor bean cake by treatment with calcium compounds

    Directory of Open Access Journals (Sweden)

    K.V. Fernandes

    2012-11-01

    Full Text Available Ricinus communis L. is of great economic importance due to the oil extracted from its seeds. Castor oil has been used for pharmaceutical and industrial applications, as a lubricant or coating agent, as a component of plastic products, as a fungicide or in the synthesis of biodiesel fuels. After oil extraction, a castor cake with a large amount of protein is obtained. However, this by-product cannot be used as animal feed due to the presence of toxic (ricin and allergenic (2S albumin proteins. Here, we propose two processes for detoxification and allergen inactivation of the castor cake. In addition, we establish a biological test to detect ricin and validate these detoxification processes. In this test, Vero cells were treated with ricin, and cell death was assessed by cell counting and measurement of lactate dehydrogenase activity. The limit of detection of the Vero cell assay was 10 ng/mL using a concentration of 1.6 x 10(5 cells/well. Solid-state fermentation (SSF and treatment with calcium compounds were used as cake detoxification processes. For SSF, Aspergillus niger was grown using a castor cake as a substrate, and this cake was analyzed after 24, 48, 72, and 96 h of SSF. Ricin was eliminated after 24 h of SSF treatment. The cake was treated with 4 or 8% Ca(OH2 or CaO, and both the toxicity and the allergenic properties were entirely abolished. A by-product free of toxicity and allergens was obtained.

  17. Simultaneous allergen inactivation and detoxification of castor bean cake by treatment with calcium compounds

    Energy Technology Data Exchange (ETDEWEB)

    Fernandes, K.V.; Deus-de-Oliveira, N. [Laboratório de Química e Função de Proteínas e Peptídeos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil); Godoy, M.G. [Laboratório de Biotecnologia Microbiana, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ (Brazil); Guimarães, Z.A.S. [Laboratório de Biologia Celular e Tecidual, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil); Nascimento, V.V. [Laboratório de Química e Função de Proteínas e Peptídeos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil); Melo, E.J.T. de [Laboratório de Biologia Celular e Tecidual, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil); Freire, D.M.G. [Laboratório de Biotecnologia Microbiana, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, RJ (Brazil); Dansa-Petretski, M.; Machado, O.L.T. [Laboratório de Química e Função de Proteínas e Peptídeos, Centro de Biociências e Biotecnologia, Universidade Estadual do Norte Fluminense Darcy Ribeiro, Rio de Janeiro, RJ (Brazil)

    2012-08-24

    Ricinus communis L. is of great economic importance due to the oil extracted from its seeds. Castor oil has been used for pharmaceutical and industrial applications, as a lubricant or coating agent, as a component of plastic products, as a fungicide or in the synthesis of biodiesel fuels. After oil extraction, a castor cake with a large amount of protein is obtained. However, this by-product cannot be used as animal feed due to the presence of toxic (ricin) and allergenic (2S albumin) proteins. Here, we propose two processes for detoxification and allergen inactivation of the castor cake. In addition, we establish a biological test to detect ricin and validate these detoxification processes. In this test, Vero cells were treated with ricin, and cell death was assessed by cell counting and measurement of lactate dehydrogenase activity. The limit of detection of the Vero cell assay was 10 ng/mL using a concentration of 1.6 × 10{sup 5} cells/well. Solid-state fermentation (SSF) and treatment with calcium compounds were used as cake detoxification processes. For SSF, Aspergillus niger was grown using a castor cake as a substrate, and this cake was analyzed after 24, 48, 72, and 96 h of SSF. Ricin was eliminated after 24 h of SSF treatment. The cake was treated with 4 or 8% Ca(OH){sub 2} or CaO, and both the toxicity and the allergenic properties were entirely abolished. A by-product free of toxicity and allergens was obtained.

  18. Modeling of oil extraction from olive foot cake using hexane

    Directory of Open Access Journals (Sweden)

    Fellag, Hocine

    2001-12-01

    Full Text Available In this work, the influences of the factors, which can have effect on oil extraction from olive foot cake using hexane, are studied. From the experimental results, a mathematical model for calculation of the extraction yield is proposed. The statistical tests used to obtain this model show that the yield does not depend on the granulometry and the stirring rate, but depends on the temperature, the contact time and the liquid-solid ratio (L/S. Also, it depends on interactions between time and temperature and interactions between time and L/S. The comparison of the results given by the experiment and the model allows us to say that the model is satisfactory.En este artículo se estudia la influencia de los factores que pueden tener efecto en la extracción del aceite de orujo usando hexano. Se propone a partir de los resultados experimentales, un modelo matemático para el cálculo del rendimiento de la extracción. Los tests estadísticos utilizados para obtener este modelo mostraron que el rendimiento no depende de la granulometría ni de la velocidad de agitación, pero si depende de la temperatura, del tiempo de contacto y de la relación líquido-sólido (L/S. También depende de las interacciones entre el tiempo y la temperatura y entre el tiempo y la relación L/S. La comparación entre los resultados experimentales y el modelo nos permite decir que dicho modelo es satisfactorio.

  19. Olive cake combustion in a circulating fluidized bed

    Energy Technology Data Exchange (ETDEWEB)

    Huseyin Topal; Aysel T. Atimtay; Ali Durmaz [Gazi University, Ankara (Turkey). Department of Mechanical Engineering, Engineering and Architecture Faculty

    2003-06-01

    In this study, a circulating fluidized bed of 125 mm diameter and 1800 mm height was used to find the combustion characteristics of olive cake (OC) produced in Turkey. A lignite coal that is most widely used in Turkey was also burned in the same combustor. The combustion experiments were carried out with various excess air ratios. The excess air ratio, {lambda} has been changed between 1.1 and 2.16. Temperature distribution along the bed was measured with thermocouples. On-line concentrations of O{sub 2}, SO{sub 2}, CO{sub 2}, CO, NOx and total hydrocarbons were measured in the flue gas. Combustion efficiencies of OC and lignite coal are calculated, and the optimum conditions for operating parameters are discussed. The combustion efficiency of OC changes between 82.25 and 98.66% depending on the excess air ratio. There is a sharp decrease observed in the combustion losses due to hydrocarbons and CO as the excess air ratio increases. The minimum emissions are observed at {lambda} = 1.35. Combustion losses due to unburned carbon in the bed material do not exceed 1.4 wt% for OC and 1.85 wt% for coal. The combustion efficiency for coal changes between 82.25 and 98.66% for various excess air ratios used in the study. The ash analysis for OC is carried out to find the suitability of OC ash to be used as fertilizer. The ash does not contain any hazardous metal. 7 refs., 10 figs., 6 tabs.

  20. Microbiological quality of cakes and pastries sold in Skopje, Macedonia

    Directory of Open Access Journals (Sweden)

    Angelovski Ljupco

    2010-05-01

    Full Text Available This study investigated the microbiological quality of cakes and pastries sold directly to the consumers in Skopje, Macedonia. Sampling took place in 16 sampling points (bakeries, confectioneries with total number of 70 samples being investigated. All the samples were tested for S. aureus, nterobacteriaceae, aerobic colony count, E.coli, Salmonella spp. and Listeria monocytogenes. The samples were tested in the Food microbiology laboratory at the Faculty of veterinary medicine in Skopje using standard ethods accredited by the Macedonian Institute for Accreditation. Results were interpreted according to the guidelines for the Interpretation of Results of Microbiological Analysis of Some Ready-To-Eat Foods Placed on the Market (HPA, UK. After the analysis of the results the following data was obtained: S.aureus: 68.57% (n= 48 of the samples were satisfactory, 31.42% (n=22 were acceptable and 0.0% (n=0 were unsatisfactory; Enterobacteriaceae: 60.0% (n= 42 of the samples were satisfactory, 40.0% (n=28 were acceptable and 0.0% (n=0 were unsatisfactory; Aerobic colony count: 51.42% (n= 36 of the samples were satisfactory, 45.71 (n=32 were acceptable and 2.85% (n= 2 were unsatisfactory; Salmonella spp., Listeria monocytogenes and E.coli: None of these microorganisms were detected in the samples taken. High levels of ACC, Enterobacteriaceae and S. aureus reflect unsatisfactory hygienic practice during processing of food from source to table. This often indicate contaminated raw materials or unsatisfactory processing and unsuitable time/temperature control during storage. The established level of acceptable and unsatisfactory results highlight the need for targeted inspection and education program in order to address the potential food safety risk from hygienic practice issues.

  1. Determination of Juice Removal Difficulty from Mash Cake in Cassava Mash Dewatering Operation

    Directory of Open Access Journals (Sweden)

    Oladele Peter KOLAWOLE

    2012-08-01

    Full Text Available Cassava processing equipment operators have limited knowledge; this militates against the success recorded in the research so far in cassava mash dewatering. New dewatering schemes to make food processing economical to handle are in progress. Common dewatering processes use a variety of mechanical means such as screw presses and belt presses. Experiments were conducted using three samples of TMS 4(2 1425 variety while evaluating the difficulty of separating juice from mash cake. Average specific cake resistance (a of 5×1011 m/kg was obtained confirming that it is moderately easy to dewatering.

  2. Azolla pinnata as a possible replacement of palm kernel cake in the diet of oreochromis niloticus.

    OpenAIRE

    Abioye, O.M.; Adeyemo, A.A.; Ayinla, O.A.; Bekibele, D.O.

    1993-01-01

    Azolla pinnata as a possible replacement of the palm kernel cake in the diet of Oreochromis niloticus. Compounded diets from a control with palm kernel cake replaced at varying levels of 0, 20, 40, 60, 80, and 100% with the aquatic fern (oven dried Azolla pinnata) were fed to Oreochromis niloticus for twelve weeks to determine the acceptability and utilization of the fern in the diet, verify the nutritional influence of the fern on the performance of the fish and possible optimum palm kernel ...

  3. Chemical effects and the impact to insulation debris filter cakes at ECCS upstream and downstream components

    International Nuclear Information System (INIS)

    Investigations regarding release, solution, transportation and deposit of corrosion products become important to reactor safety research for PWR, when considering the long-term behaviour of emergency core cooling systems (ECCS) during loss of coolant accidents (LOCA). The knowledge of corrosion processes in boric acid is necessary to evaluate the impact on insulation debris filter cakes in upstream (sump strainers) and downstream (reactor core) components and their influence on head loss and heat removal out of the core. Generic complex experiments determined the quantity of flow-induced, released corrosion products and their influences on head losses at filter cakes. (author)

  4. Utilization of wild apricot kernel press cake for extraction of protein isolate

    OpenAIRE

    Sharma, P. C.; Tilakratne, B. M. K. S.; Gupta, Anil

    2010-01-01

    The kernels of apricot (Prunus armeniaca) stones are utilized for extraction of oil. The press cake left after extraction of oil was evaluated for preparation of protein isolate for its use in food supplementation. The apricot kernels contained 45–50% oil, 23.6–26.2% protein, 4.2% ash, 5.42% crude fibre, 8.2% carbohydrates and 90 mg HCN/100 g kernels, while press cake obtained after oil extraction contained 34.5% crude protein, which can be utilized for preparation of protein isolates. The me...

  5. Slow catalytic pyrolysis of rapeseed cake: Product yield and characterization of the pyrolysis liquid

    OpenAIRE

    Smets, Koen; Roukaerts, A.; Czech, Jan; REGGERS, Guy; Schreurs, Sonja; Carleer, Robert; Yperman, Jan

    2013-01-01

    The performance of three catalysts during slow catalytic pyrolysis of rapeseed cake from 150 to 550 degrees C over a time period of 20 min followed by an isothermal period of 30 min at 550 degrees C was investigated. Na2CO3 was premixed with the rapeseed cake, while gamma-Al2O3 and HZSM-5 were tested without direct biomass contact. Catalytic experiments resulted in lower liquid and higher gas yields. The total amount of organic compounds in the pyrolysis liquid was considerably reduced by the...

  6. Building PHP Applications with Symfony, CakePHP, and Zend Framework

    CERN Document Server

    Porebski, Bartosz; Nowak, Leszek

    2011-01-01

    The first detailed, unbiased comparison of the three leading PHP frameworksWeb developers have been eager for an impartial comparison of leading PHP frameworks so they can make educated decisions about the most effective tool for their needs. This guide uses Symfony, CakePHP, and Zend Framework to solve key problems, providing source code examples and comparisons for each. It explains the approach and reviews the similarities and differences in the three frameworks, providing reliable information on which to base your decisions.Symfony, CakePHP, and Zend Framework are considered the leading PH

  7. Bioconversions of Palm Kernel Cake and Rice Bran Mixtures by Trichoderma viride Toward Nutritional Contents

    OpenAIRE

    Yana Sukaryana; Umi Atmomarsono; Vitus D. Yunianto; Ejeng Supriyatna

    2010-01-01

    The objective of the research is to examine the mixtures of palm kernel cake and rice bran of fermented by Trichoderma viride. Completely randomized design in factorial pattern 4 x 4 was used in this experiment. factor I is the doses of inoculums; D1 = 0%, D2 =  0,1% , D3 =  0,2%, D4 =  0,3%, and  complement factor II is mixtures of palm kernel cake and rice bran : T1=20:80% ; T2=40:60% ; T3=60:40% ; T4=80:20%. The treatment each of three replicate. Fermentation was conduc...

  8. Response of Sugarcane in a Red Ultisol to Phosphorus Rates, Phosphorus Sources, and Filter Cake

    OpenAIRE

    Gustavo Caione; Renato de Mello Prado; Cid Naudi Silva Campos; Leandro Rosatto Moda; Ricardo de Lima Vasconcelos; João Martins Pizauro Júnior

    2015-01-01

    We evaluated the effect of phosphorus application rates from various sources and in the presence or absence of filter cake on soil phosphorus, plant phosphorus, changes in acid phosphatase activity, and sugarcane productivity grown in Eutrophic Red Ultisol. Three P sources were used (triple superphosphate, Araxa rock phosphate, and Bayovar rock phosphate) and four application rates (0, 90, 180, and 360 kg ha−1 of P2O5) in the presence or absence of filter cake (7.5 t ha−1, dry basis). The soi...

  9. Effect of citric acid on the utilization of olive cake diets for laying hens

    OpenAIRE

    Al-Harthi, Mohammed A.; Youssef A. Attia

    2015-01-01

    The study aims at improving the utilization of olive cake (OC) containing-diets for laying hens by citric acid supplementation at 0.1 and 0.2%. Olive cake was collected and dried by sunny warm air at an average temperature of 45°C with continuous stirring until completely dried. Then, the OC was included in isonutritive diets at 0, 10 and 20%. Additionally, citric acid was added at 0, 0.1 and 0.2%. This resulted in 3(OC levels)×3(citric acid concentrations), producing 9 different treatments. ...

  10. Carcass traits and meat quality of crossbred Boer goats fed peanut cake as a substitute for soybean meal.

    Science.gov (United States)

    Silva, T M; de Medeiros, A N; Oliveira, R L; Gonzaga Neto, S; Queiroga, R de C R do E; Ribeiro, R D X; Leão, A G; Bezerra, L R

    2016-07-01

    This study aimed to determine the impact of replacing soybean meal with peanut cake in the diets of crossbred Boer goats as determined by carcass characteristics and quality and by the fatty acid profile of meat. Forty vaccinated and dewormed crossbred Boer goats were used. Goats had an average age of 5 mo and an average BW of 15.6 ± 2.7 kg. Goats were fed Tifton-85 hay and a concentrate consisting of corn bran, soybean meal, and mineral premix. Peanut cake was substituted for soybean meal at levels of 0.0, 33.33, 66.67, and 100%. Biometric and carcass morphometric measurements of crossbred Boer goats were not affected by replacing soybean meal with peanut cake in the diet. There was no influence of the replacement of soybean meal with peanut cake on weight at slaughter ( = 0.28), HCW ( = 0.26), cold carcass weight ( = 0.23), noncarcass components of weight ( = 0.71), or muscularity index values ( = 0.11). However, regression equations indicated that there would be a reduction of 18 and 11% for loin eye area and muscle:bone ratio, respectively, between the treatment without peanut cake and the treatment with total soybean meal replacement. The weights and yields of the commercial cuts were not affected ( > 0.05) by replacing soybean meal with peanut cake in the diet. Replacing soybean meal with peanut cake did not affect the pH ( = 0.79), color index ( > 0.05), and chemical composition ( > 0.05) of the meat (). However, a quadratic trend for the ash content was observed with peanut cake inclusion in the diet ( = 0.09). Peanut cake inclusion in the diet did not affect the concentrations of the sum of SFA ( = 0.29), the sum of unsaturated fatty acids (UFA; = 0.29), or the sum of PUFA ( = 0.97) or the SFA:UFA ratio ( = 0.23) in goat meat. However, there was a linear decrease ( = 0.01) in the sum of odd-chain fatty acids in the meat with increasing peanut cake in the diet. Soybean meal replacement with peanut cake did not affect the n-6:n-3 ratio ( = 0.13) or the

  11. Simulation

    CERN Document Server

    Ross, Sheldon

    2006-01-01

    Ross's Simulation, Fourth Edition introduces aspiring and practicing actuaries, engineers, computer scientists and others to the practical aspects of constructing computerized simulation studies to analyze and interpret real phenomena. Readers learn to apply results of these analyses to problems in a wide variety of fields to obtain effective, accurate solutions and make predictions about future outcomes. This text explains how a computer can be used to generate random numbers, and how to use these random numbers to generate the behavior of a stochastic model over time. It presents the statist

  12. Deep learning relevance

    DEFF Research Database (Denmark)

    Lioma, Christina; Larsen, Birger; Petersen, Casper;

    train a Recurrent Neural Network (RNN) on existing relevant information to that query. We then use the RNN to "deep learn" a single, synthetic, and we assume, relevant document for that query. We design a crowdsourcing experiment to assess how relevant the "deep learned" document is, compared...

  13. Effect of adding palm oil mill decanter cake slurry with regular turning operation on the composting process and quality of compost from oil palm empty fruit bunches.

    Science.gov (United States)

    Yahya, Azmi; Sye, Chong Puay; Ishola, Tajudeen Abiodun; Suryanto, Hadi

    2010-11-01

    Formation of compost from oil palm empty fruit bunches (EFB) and decanter cake slurry by adding palm oil mill effluent (POME) with regular turning operation was investigated. The experiment was conducted in a commercial composting plant under the normal production process. The addition of decanter cake slurry has hastened the composting process of the EFB. The C/N ratio after 51 days for the mature compost with the decanter cake slurry was 18.65 while that of the matured compost without the decanter cake slurry remained high at 28.96. The compost formed from the addition of decanter cake to EFB and POME had 46.4% nitrogen, 17.9% phosphorus, 17.7% potassium and 23.1% calcium more than that without decanter cake. The use of compost produced from EFB, POME and decanter cake slurry could solve more environmental problems and enhance economic benefits in the oil palm industry.

  14. Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes.

    Science.gov (United States)

    Pozo-Bayón, Maria Angeles; Ruíz-Rodríguez, Alejandro; Pernin, Karine; Cayot, Nathalie

    2007-02-21

    The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography-olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compounds-some of them generated during baking and others added in the dough-were followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage. PMID:17243698

  15. Oil extraction from olive foot cake with acidic hexane

    Directory of Open Access Journals (Sweden)

    Kmieciak, S.

    1991-02-01

    Full Text Available The use of acidic hexane as a solvent increases the extracted oil yield from olive foot cake. Two extraction procedures are studied: open air extraction at room temperature and Soxhlet exhaustive extraction. The additional yield is about 5% for a 2.5% acetic acid content in case of open air extraction and turns out to be 9% for 7.5% acetic acid content in the Soxhlet procedure. An analysis of the extracted oil shows a light increase of the acidity of oil. The improved yield may be attributed to the action of acetic acid on the decomposition of intercellular structures and binding of some polar lipids. The phospholipids content of oil extracted with 7.5% acidic hexane is found to be 25 times more than with pure hexane.

    El uso de hexano ácido como disolvente aumenta el rendimiento de aceite extraído de orujo de aceituna. Se han estudiado dos procedimientos de extracción: extracción al aire libre a temperatura ambiente y extracción exhaustiva en Soxhlet. En el caso de extracción al aire libre el rendimiento adicional es alrededor del 5% para un contenido del 2'5% en ácido acético y llega a ser en el procedimiento en Soxhlet del 9% para un contenido en ácido acético del 7'5%. Un análisis del aceite extraído mostró un ligero aumento de la acidez del aceite. La mejora del rendimiento puede ser atribuida a la acción del ácido acético sobre la descomposición de estructuras intercelulares y uniones de lípidos polares. Se ha encontrado que el contenido en fosfolípidos del aceite extraído con el 7*5% de hexano ácido es 25 veces mayor que con hexano puro.

  16. Deoiledjatropha seed cake is a useful nutrient for pullulan production

    Directory of Open Access Journals (Sweden)

    Choudhury Anirban

    2012-03-01

    Full Text Available Abstract Background Ever increasing demand for fossil fuels is a major factor for rapid depletion of these non-renewable energy resources, which has enhanced the interest of finding out alternative sources of energy. In recent years jatropha seed oil has been used extensively for production of bio-diesel and has shown significant potential to replace petroleum fuels at least partially. De-oiled jatropha seed cake (DOJSC which comprises of approximately 55 to 65% of the biomass is a byproduct of bio-diesel industry. DOJSC contains toxic components like phorbol esters which restricts its utilization as animal feed. Thus along with the enhancement of biodiesel production from jatropha, there is an associated problem of handling this toxic byproduct. Utilization of DOJSC as a feed stock for production of biochemicals may be an attractive solution to the problem. Pullulan is an industrially important polysaccharide with several potential applications in food, pharmaceuticals and cosmetic industries. However, the major bottleneck for commercial utilization of pullulan is its high cost. A cost effective process for pullulan production may be developed using DOJSC as sole nutrient source which will in turn also help in utilization of the byproduct of bio-diesel industry. Results In the present study, DOJSC has been used as a nutrient for production of pullulan, in place of conventional nutrients like yeast extract and peptone. Process optimization was done in shake flasks, and under optimized conditions (8% DOJSC, 15% dextrose, 28°C temperature, 200 rpm, 5% inoculum, 6.0 pH 83.98 g/L pullulan was obtained. The process was further validated in a 5 L laboratory scale fermenter. Conclusion This is the first report of using DOJSC as nutrient for production of an exopolysaccharide. Successful use of DOJSC as nutrient will help in finding significant application of this toxic byproduct of biodiesel industry. This in turn also have a significant impact on

  17. Effect of replacement of sugarcane by oilseed press cakes in greenhouse gases and volatile fatty acids production in vitro

    Directory of Open Access Journals (Sweden)

    Milenna Nunes Moreira

    2016-08-01

    Full Text Available This study aimed to evaluate the production of methane, carbon dioxide, and volatile fatty acids and changes in ruminal pH in vitro with oilseed press cakes inclusion, such as, cottonseed, sunflower, castor bean, moringa and jatropha at four different levels (0, 30, 50 and 70% in replacement to the sugarcane in ruminant feeding using semi-automated in vitro technique. The byproduct that produced less CO2 was cottonseed cake (p = 0.0059. The cakes that produced the least amount of CH4 were moringa at 70% (p < 0.05 and cottonseed at 70% levels (p < 0.0001. The cakes that had the highest increases in VFAs were cottonseed and castor (p < 0.0001. Additionally, greater pH was moringa at 70% and cottonseed at 50% levels (p < 0.0001. The greater acetate concentration was 70% cottonseed cake, propionate concentration with 30% cottonseed and butyrate concentration with 50% moringa in sugarcane replace. At the 70% level, the moringa cake displayed the highest decreases in methane production and reduction in energy loss. At the 50% substitution level, the cottonseed cake is the most suitable replacement for sugarcane in order to reduce the production of greenhouse gases.

  18. Mycotoxin Cocktail in the Samples of Oilseed Cake from Early Maturing Cotton Varieties Associated with Cattle Feeding Problems.

    Science.gov (United States)

    Yunus, Agha W; Sulyok, Michael; Böhm, Josef

    2015-06-01

    Cottonseed cake in South East Asia has been associated with health issues in ruminants in the recent years. The present study was carried out to investigate the health issues associated with cottonseed cake feeding in dairy animals in Pakistan. All the cake samples were confirmed to be from early maturing cotton varieties (maturing prior to or during Monsoon). A survey of the resource persons indicated that the feeding problems with cottonseed cake appeared after 4-5 months of post-production storage. All the cake samples had heavy bacterial counts, and contaminated with over a dozen different fungal genera. Screening for toxins revealed co-contamination with toxic levels of nearly a dozen mycotoxins including aflatoxin B1 + B2 (556 to 5574 ppb), ochratoxin A + B (47 to 2335 ppb), cyclopiazonic acid (1090 to 6706 ppb), equisetin (2226 to 12672 ppb), rubrofusarin (81 to 1125), tenuazonic acid (549 to 9882 ppb), 3-nitropropionic acid (111 to 1032 ppb), and citrinin (29 to 359 ppb). Two buffalo calves in a diagnostic feed trial also showed signs of complex toxicity. These results indicate that inappropriate processing and storage of the cake, in the typical conditions of the subcontinent, could be the main contributory factors regarding the low quality of cottonseed cake.

  19. The Effect of Human Serum Albumin and Hematocrit on the Cake Collapse Temperature of Lyophilized Red Blood Cells.

    Science.gov (United States)

    Runyon, Daniel E; Higgins, Adam Z

    2015-10-01

    Freeze-drying, or lyophilization, has shown great promise in addressing many of the logistical challenges of storing and preserving red blood cells (RBCs). A crucial part of any RBC lyophilization protocol is the primary drying temperature, which affects the sample drying rate and the dried cake's ability to form a stable glassy solid. Primary drying is most efficient just below the temperature at which the porous structure of the cake begins to collapse, known as the cake collapse temperature. In this short report, we utilize freeze-drying microscopy to examine the effects of human serum albumin (HSA) and hematocrit on the cake collapse temperature. Increasing the hematocrit from 0% to 20% significantly raised the cake collapse temperature from - 37.8°C to -34.8°C. Addition of 5% HSA to a 20% hematocrit RBC suspension further increased the cake collapse temperature to -20.4°C. These data provide a basis for future study of the relationship between cake collapse and overall cell survival, with the object of building a clinically-viable RBC lyophilization protocol.

  20. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.

    Science.gov (United States)

    Jongsutjarittam, Nisachon; Charoenrein, Sanguansri

    2013-09-12

    This study aimed to improve the freeze-thawed cake properties by10-20% waxy rice flour (WRF) substitution for wheat flour (WF). Viscosity of WRF-substituted batters was lower; consequently, trapped air was less uniformly distributed than WF batter. After five freeze-thaw cycles, firmness and enthalpy of melting retrograded amylopectin of WF- and WRF-substituted cakes increased and the matrix surrounding the air pores from SEM images was denser than in fresh-baked cakes. Sensory evaluation showed an increase in firmness and a decrease in firmness acceptability of freeze-thawed cakes. However, freeze-thawed cake with WRF substitution had significantly less firmness, less dense matrix and more acceptability than WF cake. This could have been due to a low amylose content of WRF and the spread of ruptured waxy rice starch granules around swollen wheat starch granules as observed by CLSM. Thus, WRF could be used for WF substitution to improve the firmness in freeze-thawed cake.

  1. The role of gluten in a pound cake system: A model approach based on gluten-starch blends.

    Science.gov (United States)

    Wilderjans, Edith; Pareyt, Bram; Goesaert, Hans; Brijs, Kristof; Delcour, Jan A

    2008-10-15

    In order to evaluate the role of gluten in cake-making, gluten-starch (GS) blends with different ratios of gluten to starch were tested in a research pound cake formula. The viscosities of batters made from commercial GS blends in the otherwise standardised formula increased with their gluten content. High viscosities during heating provide the batters with the capacity to retain expanding air nuclei, and thereby led to desired product volumes. In line with the above, increasing gluten levels in the cake recipes led to a more extended oven spring period. Cakes with a starch content exceeding 92.5% in the GS blend suffered from substantial collapse during cooling. They had a coarse crumb with a solid gummy layer at the bottom. Image analysis showed statistical differences in numbers of cells per cm(2), cell to total area ratio and mean cell area (pgluten level. Moreover, mean cell area and cell to total area ratio were the highest for cakes with the lowest density and highest gluten levels. Relative sodium dodecyl sulfate (SDS, 2.0%) buffer (pH 6.8) extractabilities of protein from cakes baked with the different GS blends decreased with gluten content and were strongly correlated with the intensity of collapse. Taken together, the results teach that protein gives the cakes resistance to collapse, resulting in desirable volumes and an optimal grain structure with uniform cell distribution. PMID:26047278

  2. Solar drying in greenhouse of mixture of olive mill wastewater and olive cake in Morocco

    International Nuclear Information System (INIS)

    Morocco is a country which produces olive oil extensively and this industry within the country is currently under huge expansion. This particular industry, which is usually realized with triphasic processes using the technique of pressing, generates tons of wastes: olive mill wastewater (OMWW) (liquid waste) and olive cake (solid waste). (Author)

  3. Catalytic flash pyrolysis of oil-impregnated-wood and jatropha cake using sodium based catalysts

    NARCIS (Netherlands)

    Ali Imran, A.; Bramer, E.A.; Seshan, K.; Brem, G.

    2016-01-01

    Catalytic pyrolysis of wood with impregnated vegetable oil was investigated and compared with catalytic pyrolysis of jatropha cake making use of sodium based catalysts to produce a high quality bio-oil. The catalytic pyrolysis was carried out in two modes: in-situ catalytic pyrolysis and post treatm

  4. Direct estimate of cocoa powder content in cakes by colorimetry and photoacoustic spectroscopy

    NARCIS (Netherlands)

    Doka, O.; Bicanic, D.D.; Kulcsar, R.

    2014-01-01

    Cocoa is a very important ingredient in the food industry and largely consumed worldwide. In this investigation, colorimetry and photoacoustic spectroscopy were used to directly assess the content of cocoa powder in cakes; both methods provided satisfactory results. The calibration curve was constru

  5. Response of Sugarcane in a Red Ultisol to Phosphorus Rates, Phosphorus Sources, and Filter Cake.

    Science.gov (United States)

    Caione, Gustavo; Prado, Renato de Mello; Campos, Cid Naudi Silva; Rosatto Moda, Leandro; de Lima Vasconcelos, Ricardo; Pizauro Júnior, João Martins

    2015-01-01

    We evaluated the effect of phosphorus application rates from various sources and in the presence or absence of filter cake on soil phosphorus, plant phosphorus, changes in acid phosphatase activity, and sugarcane productivity grown in Eutrophic Red Ultisol. Three P sources were used (triple superphosphate, Araxa rock phosphate, and Bayovar rock phosphate) and four application rates (0, 90, 180, and 360 kg ha(-1) of P2O5) in the presence or absence of filter cake (7.5 t ha(-1), dry basis). The soil P, the accumulated plant P, the leaf acid phosphatase activity and straw, the stalk productivity, the concentration of soluble solids in the juice (Brix), the juice sucrose content (Pol), and the purity were the parameters evaluated. We found that P applications increased levels of soil, leaf, and juice phosphorus and led to higher phosphorus accumulation and greater stalk and straw productivity. These levels were highest in the presence of filter cake. Acid phosphatase activity decreased with increasing plant phosphorus concentration. Phosphate fertilization did not show effect on sugarcane technological quality. We concluded that P application, regardless of source, improved phosphorus nutrition and increased productivity in sugarcane and, when associated with filter cake, reduced the need for mineral fertilizer. PMID:26078993

  6. Development of converter operation technology using ironbearing concentrates and clinker-steel cakes

    Science.gov (United States)

    Protopopov, E. V.; Feyler, S. V.; Amelin, A. V.; Chumov, E. P.

    2016-09-01

    Technological process of steel production in converters using clinker-steel cakes and iron-bearing concentrates of “EVRAZ ZSMK” JSC slag processing unit ensuring liquid-phase reduction of iron from oxides is designed. Developed technology allows implementation of iron-containing materials recycling, reduces consumption of scrap, increases liquid metal yield, improves environmental safety in the region.

  7. Induced migration of fines during waterflooding in communicating layer-cake reservoirs

    DEFF Research Database (Denmark)

    Yuan, Hao; Shapiro, Alexander

    2011-01-01

    The effects of fines migration induced by injection of water with a different salinity than the reservoir brine are incorporated into the upscaling model for waterflooding in a layer cake reservoir with good communication between the layers. Mobilization and re-capturing of the reservoir fines ma...

  8. Mechanical properties of high density polyethylene--pennycress press cake composites

    Science.gov (United States)

    Pennycress press cake (PPC) is evaluated as a bio-based fiber reinforcement. PPC is a by-product of crop seed oil extraction. Composites with a high density polyethylene (HDPE) matrix are created by twin screw compounding of 25% by weight of PPC and either 0% or 5% by weight of maleated polyethyle...

  9. Feeding behavior of feedlot-finished young bulls fed diets containing peanut cake.

    Science.gov (United States)

    Correia, Bráulio Rocha; de Carvalho, Gleidson Giordano Pinto; Oliveira, Ronaldo Lopes; Pires, Aureliano José Viera; Ribeiro, Ossival Lolato; Silva, Robério Rodrigues; Leão, André Gustavo; Rodrigues, Carlindo Santos

    2015-08-01

    The objective of this study was to evaluate the feeding behavior of feedlot-finished young bulls fed diets containing peanut cake instead of soybean meal. A total of 32 Nellore young bulls with an initial body weight of 390 ± 43.5 kg were distributed in a completely randomized design. The animals were individually housed in stalls and fed Tifton 85 hay with four concentrate mixtures containing 0, 33, 66, or 100% peanut cake substituting for soybean meal. The diets were formulated to be isonitrogenous (with 15% crude protein) and isocaloric (with 65% total digestible nutrients), with a 40:60 forage:concentrate ratio, in the form of total mixed diet. The experimental period was 90 days, and data were collected every 28 days. Feeding behavior was assessed by means of observation and recording of the daily time spent feeding, ruminating, and idling, quantification of the periods and calculation of variables related to mastication characteristics as well as feeding and rumination efficiencies. Substitution of soybean meal for peanut cake in the diets caused a linear decrease in the intake of dry matter and neutral detergent fiber but did not affect the behavioral activities of the young bulls. Peanut cake may therefore replace up to 100% of soybean meal in the diet of feedlot-finished young Nellore bulls because it does not affect the feeding behavior of these animals.

  10. Monitoring the crystallization of starch and lipid components of the cake crumb during staling.

    Science.gov (United States)

    Hesso, N; Le-Bail, A; Loisel, C; Chevallier, S; Pontoire, B; Queveau, D; Le-Bail, P

    2015-11-20

    Cake staling is a complex problem which has still not been fully understood. Starch polymers retrogradation, which is linked to biopolymers recrystallisation, is the most important factor affecting cake firmness in addition to water migration and fat crystallization. In this study, the effect of storage temperatures of 4°C and 20°C on starch retrogradation and fat recrystallization was investigated. Starch retrogradation can be tracked through changes in crystalline structure via X-rays diffraction as well as through melting of crystals via calorimetry. These techniques have been coupled to study the different phenomena occurring during staling. The results revealed that the storage of cakes at 20°C for 25 days showed more starch polymer retrogradation and more intense fat recrystallization in the β form than at 4°C. Consequently, the staling was delayed when a low storage temperature like 4°C was used, which is recommended to retain high quality cakes during storage.

  11. Lead biotransformation potential of allochthonous Bacillus sp. SKK11 with sesame oil cake in mine soil

    Science.gov (United States)

    This study was aimed at assessing the potential of allochthonous Bacillus sp. SKK11 and sesame oil cake extract for transformation of Pb in mine soil. The bacteria were isolated from a brackish environment and identified as Bacillus sp. based on partial 16S rDNA sequences. The isolate SKK11 exhibite...

  12. The Numerical Range of the Luoshu Is a Piece of Cake--Almost

    Science.gov (United States)

    Trenkler, Gotz; Trenkler, Dietrich

    2012-01-01

    The numerical range, easy to understand but often tedious to compute, provides useful information about a matrix. Here we describe the numerical range of a 3 x 3 magic square. Applying our results to one of the most famous of those squares, the Luoshu, it turns out that its numerical range is a piece of cake--almost.

  13. Ingestive behavior and physiological parameters of goats fed diets containing peanut cake from biodiesel.

    Science.gov (United States)

    Silva, Thadeu Mariniello; Oliveira, Ronaldo Lopes; do Nascimento Júnior, Nilton Guedes; de Pellegrini, Caius Barcellos; Trajano, Jaqueline da Silva; Rocha, Tiago Cunha; Bezerra, Leilson Rocha; Borja, Máikal Souza

    2016-01-01

    The experiment was conducted to evaluate the ingestive behavior and physiological parameters of confined goats fed peanut cake instead of soybean meal in their feed. We used 40 goats that were ¾ Boer, uncastrated, and 5 months of age on average, with an average initial weight of 15.6 ± 2.7 kg. The treatments consisted of diets with different levels of peanut cake replacing soybean meal in the concentrate (0.0, 33.33, 66.67, and 100%). The experimental design was completely randomized, with four treatments and ten repetitions. For the evaluation of feeding behavior, single animals were observed every 5 min for 24 h on 3 days. The physiological responses (respiratory rate; heart rate; rectal temperature, obtained with a rectal thermometer; and surface temperature) of the animals were evaluated at 09:00 and 15:00 h. The replacement of soybean meal with peanut cake did not change (P > 0.05) feeding behavior. The physiological parameters of the animals (P cake can replace soybean meal at 100% without causing negative effects on the feeding behavior or physiological parameters of confined ¾ Boer goats.

  14. Prediction during Language Processing Is a Piece of Cake--But Only for Skilled Producers

    Science.gov (United States)

    Mani, Nivedita; Huettig, Falk

    2012-01-01

    Are there individual differences in children's prediction of upcoming linguistic input and what do these differences reflect? Using a variant of the preferential looking paradigm (Golinkoff, Hirsh-Pasek, Cauley, & Gordon, 1987), we found that, upon hearing a sentence like, "The boy eats a big cake," 2-year-olds fixate edible objects in a visual…

  15. Simultaneous synthesis/assembly of anisotropic cake-shaped porphyrin particles toward colloidal microcrystals.

    Science.gov (United States)

    Wang, Ting; Kuang, Minxuan; Jin, Feng; Cai, Jinhua; Shi, Lei; Zheng, Yongmei; Wang, Jingxia; Jiang, Lei

    2016-03-01

    The one-step synthesis/assembly of a cake-shaped porphyrin colloidal microcrystal with tailored height-diameter was demonstrated based on interfacial assembly and the water-droplet template. The as-fabricated anisotropic colloidal crystals showed special optic properties and enhanced optic-limiting behavior.

  16. Solar drying in greenhouse of mixture of olive mill wastewater and olive cake in Morocco

    Energy Technology Data Exchange (ETDEWEB)

    Lakhytar, H.; Ismaili-Alaoui, M.; Perraud-Gaime, L.; Macarie, H.; Roussos, S.

    2009-07-01

    Morocco is a country which produces olive oil extensively and this industry within the country is currently under huge expansion. This particular industry, which is usually realized with triphasic processes using the technique of pressing, generates tons of wastes: olive mill wastewater (OMWW) (liquid waste) and olive cake (solid waste). (Author)

  17. Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake

    Science.gov (United States)

    Kordsardouei, Habibe; Barzegar, Mohsen; Sahari, Mohamad Ali

    2013-01-01

    Objective: Oxidation of oils has an important effect on nutritional and organoleptic properties of foodstuffs. Nowadays, new tendency has created a necessity to use natural compounds such as essential oils for producing functional foods. In this study, antioxidant, antifungal, and organoleptic properties of Zataria multiflora Boiss. (ZMEO) and Cinnamon zeylanicum essential oils (CZEO) have been checked as two natural preservatives in the cakes. Materials and Methods: The antioxidant activity of essential oils were determined by measuring thiobarbituric, peroxide, and free fatty acid values of prepared cakes during 60 days storage at 25 ˚C. Antifungal properties of essential oils were determined and given as the ratio of colony number in samples containing ZMEO and CZEO to the control. Results: Different concentrations of essential oils prevented oxidation rate and reducd preliminary and secondary oxidation products compared with butylate hydroxyanisole (BHA (100 and 200 ppm)) and control cakes. Moreover, ZMEO and CZEO at three concentrations (500, 1000, and 1500 ppm) reduced the fungal growth more than samples containing BHA (100 and 200 ppm) and the control. Conclusion: Our results showed that optimum concenteration of ZMEO and CZEO for using in the cakes was 500 ppm therefore it can be replaced instead of synthetic preservatives in foodstuffs. PMID:25050280

  18. Determination of free and bound water in fine coal filter cake

    Energy Technology Data Exchange (ETDEWEB)

    D.P. Patil; B.K. Parekh [Center for Applied Energy Research, Lexington, KY (US)

    2004-12-01

    The bound water in fine coal filter cake represents the water that cannot be removed using mechanical dewatering techniques. The amount of bound water in a fine coal filter cake, in other words, represents the moisture content achievable by an ideal dewatering technique. In this study the dilatometer technique was used to measure the bound and free water in a fine coal filter cake. Results showed that addition of cationic and non-ionic surfactants reduced the bound water content in the filter cake from 13.73% to 3.72% and 8.28%, respectively. Decrease in bound water content was attributed to the adsorption of surfactants on the coal surface, which increased the coal hydrophobicity. Addition of 10 g/t of cationic and anionic flocculants also reduced the bound water content from 13.73% to 4.58% and 6.63%, respectively, which was attributed to the replacement of surface water molecules with the polymer. Based on the free and bound water data, ideal dewatering curves were developed for both surfactants and flocculants.

  19. Combustion of olive cake and coal in a bubbling fluidized bed with secondary air injection

    Energy Technology Data Exchange (ETDEWEB)

    Murat Varol; Aysel T. Atimtay [Middle East Technical University, Ankara (Turkey). Department of Environmental Engineering

    2007-07-15

    Combustion performances and emission characteristics of olive cake and coal are investigated in a bubbling fluidized bed. Flue gas concentrations of O{sub 2}, CO, SO{sub 2}, NOx, and total hydrocarbons (C{sub m}H{sub n}) were measured during combustion experiments. Operational parameters (excess air ratio {lambda}, secondary air injection) were changed and variation of pollutant concentrations and combustion efficiency with these operational parameters were studied. The temperature profiles measured along the combustor column was found higher in the freeboard for olive cake than coal due to combustion of hydrocarbons mostly in the freeboard. Combustion efficiencies in the range of 83.6-90.1% were obtained for olive cake with {lambda} of 1.12-2.30. For the setup used in this study, the optimum operating conditions with respect to NOx and SO{sub 2} emissions were found as 1.2 for {lambda}, and 50 L/min for secondary air flowrate for the combustion of olive cake. 10 refs., 8 figs., 3 tabs.

  20. Effect of vegetable de-oiled cake-diesel blends on diesel engine

    Energy Technology Data Exchange (ETDEWEB)

    Raj, C.S. [Bharathiyar College of Engineering and Technology, Karaikal (India). MGR Educational and Research Inst.; Arivalagar, A.; Sendilvelan, S. [MGR Univ., Chennai (India). MGR Educational and Research Inst.; Arul, S. [Panimalar College of Engineering, Channai (India)

    2009-07-01

    This study evaluated the use of coconut oil methyl ester (COME) as a blending agent with the vegetable de-oiled cakes used in biodiesel production. Different proportions of the de-oiled cake were combined with diesel in order to investigate performance, emissions, and combustion characteristics. The experiments were conducted on a 4-stroke single cylinder, air-cooled diesel engine. Fuel flow rates were measured and a thermocouple was used to measure exhaust gas temperatures. A combustion analyzer was used to measure cylinder pressure and heat release rates. Brake thermal efficiency, brake power, and specific fuel consumption performance was monitored. Results of the study showed that rates of heat release were reduced for the de-oiled cake blended fuels as a result of the change in fuel molecular weight. The variation of NOx with load for neat diesel blends was examined. There was no variation of NOx emission up to 50 per cent of load for all blended oils, and it increased with load. Smoke density was reduced for all blends. Soot production was decreased by the oxygen present in the de-oiled cake. The study showed that fossil fuel oil consumption decreased by 14 to 15 per cent when the de-oiled biodiesel was used at low loads, and 4 to 5 per cent at peak loads. 10 refs., 4 tabs., 9 figs.

  1. Chemical, physical and sensory properties of orange cakes and breads with addition of inulin and oligofructose

    Directory of Open Access Journals (Sweden)

    Patrícia Kelli Souza-Borges

    2013-12-01

    Full Text Available Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin and two formulations of breads (one containing 130g of inulin and another one 175g of oligofructose/inulin were compared to the respective standard formulations (with no fructans in relation to chemical composition, texture, volume, color and sensory acceptability with a nine-point hedonic scale. The cakes and breads with inulin and oligofructose/inulin showed greater amount of total dietary fiber in relation to standard products. The orange cake with inulin had lower cohesiveness and yellower dough when compared to the standard cake, but the addition of inulin and oligofructose/inulin reduced the acceptability for appearance, texture and flavor and the overall acceptability, although the acceptability for aroma was the same for the three products. The breads with inulin and oligofructose/inulin were harder and less cohesive than the standard bread, and bread with inulin showed minor volume in relation to the standard. The bread with inulin also presented crust with lower luminosity, dough with higher intensity of redness and yellowness and higher intensity of color in relation to standard, besides different hue. In relation to sensory acceptability, the bread with oligofructose/inulin had higher overall acceptability and flavor when compared to standard bread.

  2. Response of Sugarcane in a Red Ultisol to Phosphorus Rates, Phosphorus Sources, and Filter Cake

    Science.gov (United States)

    Prado, Renato de Mello; Campos, Cid Naudi Silva; Rosatto Moda, Leandro; de Lima Vasconcelos, Ricardo; Pizauro Júnior, João Martins

    2015-01-01

    We evaluated the effect of phosphorus application rates from various sources and in the presence or absence of filter cake on soil phosphorus, plant phosphorus, changes in acid phosphatase activity, and sugarcane productivity grown in Eutrophic Red Ultisol. Three P sources were used (triple superphosphate, Araxa rock phosphate, and Bayovar rock phosphate) and four application rates (0, 90, 180, and 360 kg ha−1 of P2O5) in the presence or absence of filter cake (7.5 t ha−1, dry basis). The soil P, the accumulated plant P, the leaf acid phosphatase activity and straw, the stalk productivity, the concentration of soluble solids in the juice (Brix), the juice sucrose content (Pol), and the purity were the parameters evaluated. We found that P applications increased levels of soil, leaf, and juice phosphorus and led to higher phosphorus accumulation and greater stalk and straw productivity. These levels were highest in the presence of filter cake. Acid phosphatase activity decreased with increasing plant phosphorus concentration. Phosphate fertilization did not show effect on sugarcane technological quality. We concluded that P application, regardless of source, improved phosphorus nutrition and increased productivity in sugarcane and, when associated with filter cake, reduced the need for mineral fertilizer. PMID:26078993

  3. Navy bean flour particle size and protein content affect cake baking and batter quality

    Science.gov (United States)

    Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to three levels with navy bean starch. The effect...

  4. Navy bean flour particle size and protein content affect cake baking and batter quality

    Science.gov (United States)

    There is a great demand for wheat alternatives in foods, particularly baked goods, as gluten sensitivity increases. Baked goods such as cakes have wheat flour as a major ingredient, which is rich in gluten protein. Bean proteins do not have gluten, and are a good source of soluble fiber, B-vitamins,...

  5. Lead and silver extraction from waste cake from hydrometallurgical zinc production

    Directory of Open Access Journals (Sweden)

    DUSAN D. STANOJEVIC

    2008-05-01

    Full Text Available This paper presents the experimental results of the extraction of lead and silver from a lead–silver waste cake obtained in the process of hydrometallurgical zinc production. While controlling the pH value, the lead–silver cake was leached at a temperature close to boiling point in different concentrations of aqueous calcium chloride solutions. The experiments were performed applying different ratios between the mass of cake and the volume of the leaching agent under different durations of the process. It was concluded that at the optimal process parameters (pH 2.0–2.5; CaCl2 concentration, 3.6 mol dm-3; temperature, 95 °C; solid/liquid ratio, 1:5, the leaching efficiency of lead and silver could reach the approximate value of 94 %. Applying the same optimal process parameters, the method was applied to the leaching of a lead–silver cake in a magnesium chloride solution, but with significantly lower efficiencies. The results show that leaching of lead and silver in a calcium chloride solution could be a prospective method for increasing the recovery of lead and silver during hydrometallurgical zinc production.

  6. Response of Sugarcane in a Red Ultisol to Phosphorus Rates, Phosphorus Sources, and Filter Cake

    Directory of Open Access Journals (Sweden)

    Gustavo Caione

    2015-01-01

    Full Text Available We evaluated the effect of phosphorus application rates from various sources and in the presence or absence of filter cake on soil phosphorus, plant phosphorus, changes in acid phosphatase activity, and sugarcane productivity grown in Eutrophic Red Ultisol. Three P sources were used (triple superphosphate, Araxa rock phosphate, and Bayovar rock phosphate and four application rates (0, 90, 180, and 360 kg ha−1 of P2O5 in the presence or absence of filter cake (7.5 t ha−1, dry basis. The soil P, the accumulated plant P, the leaf acid phosphatase activity and straw, the stalk productivity, the concentration of soluble solids in the juice (Brix, the juice sucrose content (Pol, and the purity were the parameters evaluated. We found that P applications increased levels of soil, leaf, and juice phosphorus and led to higher phosphorus accumulation and greater stalk and straw productivity. These levels were highest in the presence of filter cake. Acid phosphatase activity decreased with increasing plant phosphorus concentration. Phosphate fertilization did not show effect on sugarcane technological quality. We concluded that P application, regardless of source, improved phosphorus nutrition and increased productivity in sugarcane and, when associated with filter cake, reduced the need for mineral fertilizer.

  7. Biodiesel and biohydrogen production from cotton-seed cake in biorefinery concept

    NARCIS (Netherlands)

    Panagiotopoulos, I.A.; Pasias, S.; Bakker, R.R.C.; Vrije, de G.J.; Papayannakos, N.; Claassen, P.A.M.; Koukios, E.G.

    2013-01-01

    Biodiesel production from cotton-seed cake (CSC) and the pretreatment of the remaining biomass for dark fermentative hydrogen production was investigated. The direct conversion to biodiesel with alkali free fatty acids neutralization pretreatment and alkali transesterification resulted in a biodiese

  8. Degradation of Jatropha curcas phorbol esters derived from Jatropha oil cake and their tumor-promoting activity.

    Science.gov (United States)

    Nakao, Motoyuki; Hasegawa, Go; Yasuhara, Tadashi; Ishihara, Yoko

    2015-04-01

    Large amount of oil cake is generated during biodiesel production from Jatropha seeds. Although Jatropha oil cake is rich in plant nutrients, presence of toxic phorbol esters restricts the usage of oil cake as a fertilizer. The objective of this study is to evaluate the components and tumor promoting activity of phorbol esters in Jatropha oil cake-supplemented soil and plants grown in the treated soil. Contents and their biological activity of Jatropha phorbol esters in soil and plants were sequentially analyzed by high-performance liquid chromatography (HPLC) and in vitro cell transformation assay, respectively. Disappearance of Jatropha phorbol-ester-specific peaks were followed with HPLC during incubation of Jatropha oil cake with soil for five weeks. Along with the degradation of Jatropha phorbol ester in soil, tumor-promoting activity in the sample was also attenuated and ultimately disappeared. Jatropha phorbol esters and tumor promoting activity were not detected from mustard spinach grown in the Jatropha oil cake-supplemented soil. In addition, the esterase KM109 degrades DHPB (see definition below; Jatropha phorbol ester) and reduced its tumor-promoting activity. From these data, we conclude: (1) components and tumor promoting activity of Jatropha phorbol esters in the oil cake disappeared completely by incubation with soil for five-week, (2) Jatropha phorbol esters did not transfer into plants grown in the Jatropha oil cake-supplemented soil, and (3) DHPB can be degraded by esterase from soil bacterium. These observations are useful for utilization of Jatropha oil cake as a fertilizer.

  9. Degradation of Jatropha curcas phorbol esters derived from Jatropha oil cake and their tumor-promoting activity.

    Science.gov (United States)

    Nakao, Motoyuki; Hasegawa, Go; Yasuhara, Tadashi; Ishihara, Yoko

    2015-04-01

    Large amount of oil cake is generated during biodiesel production from Jatropha seeds. Although Jatropha oil cake is rich in plant nutrients, presence of toxic phorbol esters restricts the usage of oil cake as a fertilizer. The objective of this study is to evaluate the components and tumor promoting activity of phorbol esters in Jatropha oil cake-supplemented soil and plants grown in the treated soil. Contents and their biological activity of Jatropha phorbol esters in soil and plants were sequentially analyzed by high-performance liquid chromatography (HPLC) and in vitro cell transformation assay, respectively. Disappearance of Jatropha phorbol-ester-specific peaks were followed with HPLC during incubation of Jatropha oil cake with soil for five weeks. Along with the degradation of Jatropha phorbol ester in soil, tumor-promoting activity in the sample was also attenuated and ultimately disappeared. Jatropha phorbol esters and tumor promoting activity were not detected from mustard spinach grown in the Jatropha oil cake-supplemented soil. In addition, the esterase KM109 degrades DHPB (see definition below; Jatropha phorbol ester) and reduced its tumor-promoting activity. From these data, we conclude: (1) components and tumor promoting activity of Jatropha phorbol esters in the oil cake disappeared completely by incubation with soil for five-week, (2) Jatropha phorbol esters did not transfer into plants grown in the Jatropha oil cake-supplemented soil, and (3) DHPB can be degraded by esterase from soil bacterium. These observations are useful for utilization of Jatropha oil cake as a fertilizer. PMID:25066610

  10. Economic Analysis of the Production of Amylases and Other Hydrolases by Aspergillus awamori in Solid-State Fermentation of Babassu Cake

    Science.gov (United States)

    de Castro, Aline Machado; Carvalho, Daniele Fernandes; Freire, Denise Maria Guimarães; dos Reis Castilho, Leda

    2010-01-01

    Amylases are one of the most important industrial enzymes produced worldwide, with their major application being in ethanol manufacturing. This work investigated the production of amylases by solid-state fermentation of babassu cake, using the filamentous fungus Aspergillus awamori IOC-3914. Lab-scale experiments were carried out to generate input data for simulations of an industrial plant for amylase production. Additionally to the target enzymes, other hydrolases (cellulases, xylanases, and proteases) were also produced, enriching the final product. The most suitable fermentation time was 144 hours, when exoamylase and endoamylase activities of 40.5 and 42.7 U g−1 were achieved, respectively. A first evaluation showed a large impact of the inoculum propagation medium on production costs. Therefore, five propagation media were compared, and PDA medium presented the best cost-benefit ratio. The credits obtained from sales of fermented cake as a coproduct enabled a significant decrease in the production cost of the enzyme product, down to 10.40 USD kg−1. PMID:21048867

  11. Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies.

    Science.gov (United States)

    Tate, P V; Chavan, J K; Patil, P B; Kadam, S S

    1990-04-01

    The commercial cake produced during expeller pressing of peanuts was extracted with n-hexane, and 80% ethanol followed by sieving through 80 mesh, to remove residual oil, pigments, bitter taste and fibrous material. The processed meal exhibited comparable composition with defatted peanut flour prepared in the laboratory by solvent extraction of full-fat peanut meal. However, the processed cake meal exhibited low methionine content and in vitro protein digestibility as compared with defatted peanut flour. The processed cake meal can be blended with wheat flour to the extent of 10% (w/w) to prepare acceptable cookies with improved protein and mineral contents. PMID:2385572

  12. In vitro utilization of lime treated olive cake as a component of complete feed for small ruminants

    Directory of Open Access Journals (Sweden)

    A. Ishfaq

    2015-01-01

    Full Text Available Aim: The current in vitro study was carried out to determine the chemical composition and inclusion level of lime treated olive cake on acid detergent fiber (ADF replacement basis in adult male goats. Materials and Methods: Crude olive cake was collected and evaluated for proximate composition and protein fractionation. It was treated with 6% lime and incubated for 1 week under room temperature in 2 kg sealed polythene bags and was evaluated for proximate composition after incubation. Different isonitrogenous complete diets containing 0-50% of lime treated olive cake on ADF replacement basis were formulated as per the requirement of adult male goats. In ADF replacement, fiber and concentrate sources were replaced by lime treated olive cake by replacing the 0-50% ADF percentage of the total 40% ADF value of complete feed. The formulated complete diets were tested for in vitro degradation parameters. Results: Treatment of olive cake with 6% slaked lime increased availability of cellulose and alleviated digestibility depression caused by high ether extract percentage. Organic matter, nitrogen free extract, ADF and neutral detergent fiber were significantly lowered by lime treatment of olive cake. The cornell net carbohydrate and protein system analysis showed that non-degradable protein represented by acid detergent insoluble nitrogen (ADIN was 21.71% whereas the non-available protein represented by neutral detergent insoluble nitrogen (NDIN was 38.86% in crude olive cake. The in vitro dry matter degradation (IVDMD values were comparable at all replacement levels. However, a point of inflection was observed at 40% ADF replacement level, which was supported by truly degradable organic matter (TDOM, microbial biomass production (MBP, efficiency of MBP and partitioning factor values (PF. Conclusion: In our study, we concluded that there is comparable difference in composition of Indian olive cake when compared with European olive cake. The most

  13. Textual Research on the Mid-autumn Festival Moon Cake%中秋月饼考

    Institute of Scientific and Technical Information of China (English)

    黄涛; 王心愿

    2014-01-01

    There are many kinds of statements on when and how the Mid-autumn Festival moon cakes(月饼) came into being. The literature research proved that the production of bread food has a long history in China, and moon cakes(月饼) are based on Hu Bing(胡饼) in the Han Dynasty. There was no real basis on which the Mid-autumn Festival moon cakes(月饼) were created in the Tang or Song Dynasties. However, there are sufficient data to prove that the Mid-autumn Festival moon cakes(月饼) as a kind of festive food appeared in the Ming Dynasty. In fact, moon cakes(月饼) were tributes in moon fete rituals at first, and later became a kind of festive food.%关于中秋月饼产生的时间和原因,有多种说法。经过文献考证可知,中国饼食的制作有古远的历史,而月饼的前身是汉代以来的胡饼。关于中秋月饼产生于唐代和宋代的说法都是没有确凿依据的。有充分资料证明,作为中秋节节令食品的月饼正式出现于明代,开始它是拜月的供品,后来才演变为节令食品。

  14. Peanut cake as a substitute for soybean meal in the diet of goats.

    Science.gov (United States)

    Silva, T Mariniello; de Medeiros, A Nunes; Oliveira, R Lopes; Gonzaga Neto, S; Ribeiro, M Divino; Bagaldo, A Regina; Ribeiro, O Lolato

    2015-06-01

    This study aimed to test the hypothesis that peanut cake can substitute for soybean meal in the feed of ruminants on the basis of the intake, performance, digestion, and serum urea and glucose concentration in crossbred Boer × indigenous goat kids. Forty intact vaccinated and dewormed crossbred Boer × indigenous goat kids (average age = 5 mo, average BW = 15.6 ± 2.7 kg) were used. The goats were fed Tifton-85 (Cynodon dactylon) hay and concentrate mixes of corn bran, soybean meal, premix mineral, and peanut cake substituted for soybean meal at rates of 0.0%, 33.33%, 66.67%, and 100%. The animals were confined for 62 d, and the digestibility trial was performed from d 27 to 31 of confinement. Samples of orts and feces were quantified and collected from each animal during this period. On the d 32 of confinement, a blood sample was taken from animals to measure urea N and glucose. Data were analyzed with a regression model. Substitution of soybean meal with peanut cake in the diet of the animals resulted in a reduction in intake of DM (P = 0.02), CP (P = 0.03), NDF (P = 0.03), nonfiber carbohydrate (NFC; P = 0.01), and TDN (P = 0.02) and an increase in intake of ether extract (P cake is not a complete, equal substitute for soybean meal in goat feed. However, peanut cake may represent an eventual replacer able to reduce goat producers’ dependence on traditional ingredients in the feed of growing goat kids.

  15. Processing technology of sesame-cake%芝麻糕的加工工艺研究

    Institute of Scientific and Technical Information of China (English)

    张丽霞; 黄纪念; 孙强; 宋国辉; 芦鑫; 齐立娟

    2012-01-01

    以白芝麻为主要原料,进行芝麻糕生产工艺研究。利用感官评定和模糊综合评判结合的方法对芝麻糕进行评价,采用正交实验对芝麻糕生产工艺进行优化,研究表明:在芝麻、糯米粉和香芋粉的比例为3:5:0.1(质量比),白砂糖添加量为芝麻酱和糯米粉总量的23%,水添加量为糯米粉和白砂糖质量的51%时,180℃蒸制15min,所得产品为浅咖啡色,黏弹性和软硬度适中,组织细腻,香甜可口。%With the white sesame as main raw material,the processing technology of sesame-cake was researched.The sensory evaluation and fuzzy evaluation methods were used for improving the quality of sesame-cake.The optimal process formulation of the sesame-cake was determined according to the orthogonal test.The results were as follows:the mass ratio of the sesame,glutinous rice power and colocasia esculenta schott powder is 3:5:0.1,the amount of sugar accounts for 23% of the total amount of sesame paste and glutinous rice powder,and the amount of water account for 51% of the total amount of glutinous rice powder and sugar,sesame-cake was steamed for 15 min at 180 ℃.The sesame-cake has a good taste with shallow brown in color,the moderate viscoelastic and hardness.

  16. Removal of polymeric filter cake in petroleum wells. A study of commercial amylase stability

    Energy Technology Data Exchange (ETDEWEB)

    Kameda, Etel; Coelho, Maria Alice Z. [Escola de Quimica, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Bloco E, Lab. 113, Cidade Universitaria, 21949-900, Rio de Janeiro, RJ (Brazil); De Queiroz Neto, Joao C. [Cenpes/Petrobras, Cidade Universitaria, Rio de Janeiro, RJ (Brazil); Langone, Marta A.P. [Instituto de Quimica, Universidade do Estado do Rio de Janeiro, Rua Sao Francisco Xavier, 524, PHLC/IQ sala 310, Rio de Janeiro, RJ (Brazil)

    2007-11-15

    The drilling fluid contact with the productive zone of drilling wells, with horizontal or complex configurations, can reduce its productivity by fluid invasion in the borehole wall. Drilling fluids usually comprise natural polymers as starch and xanthan gum. These polymers are deposited as a filter cake on the wellbore wall. A common approach to remove this filter cake is the application of acids or strong oxidative solutions. However, these are non-specific species and a possible alternative lies in enzymatic preparations that are able to hydrolyze such polymers. The enzymes catalyze specific substrates, are environmentally friendly and the enzymatic degradation rate is slower than that achieved by the oxidative species, permitting to produce uniform degradation of the filter cake. Openhole operations require thermo and pressure stability of these enzymatic products. The results herein reported deals with the technical viability analysis of a commercial {alpha}-amylase as a new catalyst for filter cake removal. The effects of process parameters, like temperature (65, 80 and 95 C), enzyme concentration (1, 5.5 and 10% v/v), calcium concentration (5, 70 and 135 ppm), and pressure (100, 500, 100 and 6000 psi), on amylase stability under openhole operations were investigated. Temperature demonstrated to be the most important parameter for the enzyme stability. The enzyme thermostability behavior in high salt (NaCl) concentration (completion fluid) was not significantly different from the control solution in distillated water. The pressure effect on enzyme stability did not affect the enzyme stability as temperature. Hydrostatic pressure (6000 psi) did not impact the amylolytic activity in brine solution. Combined pressure-temperature assays showed that temperature is the key factor in enzyme stability for application in polymeric filter cake removal in petroleum wells. (author)

  17. Chemical stability of salt cake in the presence of organic materials

    International Nuclear Information System (INIS)

    High-level waste stored as salt cake is principally NaNO3. Some organic material is known to have been added to the waste tanks. It has been suggested that some of this organic material may have become nitrated and transformed to a detonable state. Arguments are presented to discount the presence of nitrated organics in the waste tanks. Nitrated organics generated accidentally usually explode at the time of formation. Detonation tests show that salt cake and ''worst-case'' organic mixtures are not detonable. Organic mixtures with salt cake are compared with black powder, a related exothermic reactant. Black-powder mixtures of widely varying composition can and do burn explosively; ignition temperatures are 300-4500C. However, black-powder-type mixes cannot be ignited by radiation and are shock-insensitive. Temperatures generated by radionuclide decay in the salt are below 1750C and would be incapable of igniting any of these mixtures. The expected effect of radiation on organics in the waste tanks is a slow dehydrogenation and depolymerization along with a slight increase in sensitivity to oxidation. The greatest explosion hazard, if any exists, is a hydrogen--oxygen explosion from water radiolysis, but the hydrogen must first be generated and then trapped so that the concentration of hydrogen can rise above 4 vol percent. This is impossible in salt cake. Final confirmation of the safety against organic-related explosive reactions in the salt cake will be based upon analytical determinations of organic concentrations. 12 tables, 5 fig

  18. Eo-Ulrichian to Neo-Ulrichian views: The renaissance of "layer-cake stratigraphy"

    Science.gov (United States)

    Brett, Carlton E.; McLaughlin, P.I.; Baird, G.C.

    2007-01-01

    Classical notions of "layer-cake stratigraphy" have been denigrated as representing an antiquated "Neptunian" view of the geologic record with the American paleontologist-stratigrapher E.O. Ulrich vilified as its quintessential advocate. Some of the extreme "layer-cake" interpretations of E.O. Ulrich are demonstrably incorrect, especially where applied in marginal marine and terrestrial settings. However, close scrutiny of Ulrich's work suggests that the bulk was correct and demonstrated considerable insight for the time. Subsequent development of facies concepts revolutionized geologists' view of time-space relationships in stratigraphy, but rather than focusing on facies patterns within the established stratigraphic (layer-cake) frameworks many geologists in North America came to view strata as parts of diachronous facies mosaics. Recent advances in the development of event and sequence stratigraphic paradigms are beginning to swing the pendulum back the other way. Possible causes of "layer-cake" patterns are numerous and varied, including: (1) parallelism of depositional strike and outcrop belts, especially in foreland basins, (2) very widespread environmental belts developed in low-relief cratonic areas, (3) time-averaging homogenizes facies to a limited extent, resulting in a very subtle signature of lateral change, (4) condensed beds (hardgrounds, bone beds, ironstones, etc.) often form in responses to extrabasinal forces, thus they cross-cut facies, and (5) large events (i.e. hurricanes, floods, tsunamis, eruptions, etc.) are "over represented" in the rock record. A revised ("Neo-Ulrichian") layer-cake paradigm carries many of the original correct empirical observations of pattern, noted by Ulrich, recast in terms of event and sequence stratigraphy.

  19. Extraction of gadolinium from El-Garra El-Hamra rare-earth cake, South Western Desert, Egypt

    International Nuclear Information System (INIS)

    The study area of El-Garra El-Hamra is one of the igneous masses located in the southern part of the Western Desert of Egypt. This work has been carried out to investigate the process of gadolinium separation from REEs cake obtained from El-Garra El-Hamra ore concentrate. It is considered as a new approach in the Nuclear Materials Authority of Egypt. Firstly; the optimum leaching conditions achieved are 200 gm/L H2SO4, 1/2 solid/liquid ratio, 4 h agitation time, -125 mesh size and at 90 deg C temperature. Then by solvent extraction method using 1 mol/L D2EHPA middle REEs were extracted. The organic extractant was stripped by using 2 mol/L HCl and Gd pregnant solution was obtained. Then, the relevant optimum factors were 0.3 mol/L D2EHPA diluted by kerosene, 10 min contact time, and 4/1 organic/aqueous ratio giving 87 % Gd extraction. Then, the scrubbing of the loaded extractant was by 1 mol/L HCL followed by Gd stripping using 5 M HCl, contact time of 30 min and 1/3 organic/aqueous ratio. The strip solution was subjected to evaporation and little amount was dried to obtain GdCl3 powder having a purity of about 81 % associated with YCl3 4 %. (author)

  20. Fuzziness and Relevance Theory

    Institute of Scientific and Technical Information of China (English)

    Grace Qiao Zhang

    2005-01-01

    This paper investigates how the phenomenon of fuzzy language, such as `many' in `Mary has many friends', can be explained by Relevance Theory. It is concluded that fuzzy language use conforms with optimal relevance in that it can achieve the greatest positive effect with the least processing effort. It is the communicators themselves who decide whether or not optimal relevance is achieved, rather than the language form (fuzzy or non-fuzzy) used. People can skillfully adjust the deployment of different language forms or choose appropriate interpretations to suit different situations and communication needs. However, there are two challenges to RT: a. to extend its theory from individual relevance to group relevance; b. to embrace cultural considerations (because when relevance principles and cultural protocols are in conflict, the latter tends to prevail).

  1. Relevance Theory in Translation

    Institute of Scientific and Technical Information of China (English)

    Shao Jun; Jiang Min

    2008-01-01

    In perspective of relevance theory, translation is regarded as communication. According to relevance theory, communication not only requires encoding, transfer and decoding processes, but also involves inference in addition. As communication, translation decision-making is also based on the human beings' inferential mental faculty. Concentrating on relevance theory, this paper tries to analyze and explain some translation phenomena in two English versions of Cai Gen Tan-My Crude Philosophy of Life.

  2. Sponge Cake or Champagne? Bubbles, Magmatic Degassing and Volcanic Eruptions

    Science.gov (United States)

    Cashman, K.; Pioli, L.; Belien, I.; Wright, H.; Rust, A.

    2007-12-01

    Vesiculation is an unavoidable consequence of magma decompression; the extent to which bubbles travel with ascending magma or leave the system by separated or permeable flow will determine the nature of the ensuing eruption. Bubbles travel with the melt from which they exsolve if the rise time of bubbles through the melt (the 'drift velocity') is much less than the rise rate of the magma (sponge cake). This condition is most likely to be met in viscous melts (where bubble rise velocities are low) and in melts that experience rapid decompression (high ascent velocities). Under these conditions, bubble expansion within the melt continues until sufficient bubble expansion causes coalescence and the development of a permeable network. Typical pumice vesicularities of 70-80% and permeabilities of 10-12 m2 constrain this limit under conditions appropriate for subplinian to plinian eruptions (mass fluxes > 106 kg/s). Slower rise rates (and lower mass fluxes) that characterize effusive eruptions produce silicic lavas with a wider range of vesicularities. In general, permeability decreases with decreasing sample vesicularity as bubbles deform (as evidenced by anisotropy in permeability and electrical conductivity) and pore apertures diminish. Degassing efficiency (and resulting densification of magma within the conduit) under these conditions is determined by permeability and the time allowed for gas escape. Bubbles rise through the melt if the drift velocity exceeds the velocity of magma ascent (champagne). This condition is most easily met in volatile-rich, low viscosity (mafic) melts at low to moderate fluxes. At very low magma flux, magma eruption rate is determined by the extent to which magma is entrained and ejected by rising gases (strombolian eruptions); when bubbles are too small, or are rising too slowly, they may not break the surface at all, but instead may be concentrated in a near-surface layer (surface foam). As the magma flux increases, segregation of

  3. Making Science Relevant

    Science.gov (United States)

    Eick, Charles; Deutsch, Bill; Fuller, Jennifer; Scott, Fletcher

    2008-01-01

    Science teachers are always looking for ways to demonstrate the relevance of science to students. By connecting science learning to important societal issues, teachers can motivate students to both enjoy and engage in relevant science (Bennet, Lubben, and Hogarth 2007). To develop that connection, teachers can help students take an active role in…

  4. Contextual Multidimensional Relevance Models

    NARCIS (Netherlands)

    Eickhoff, C.

    2014-01-01

    Information retrieval systems centrally build upon the concept of relevance in order to rank documents in response to a user's query. Assessing relevance is a non-trivial operation that can be influenced by a multitude of factors that go beyond mere topical overlap with the query. This thesis argues

  5. Rice Bran Oil Extraction by Screw Press Method: Optimum Operating Settings, Oil Extraction Level and Press Cake Appearance

    Institute of Scientific and Technical Information of China (English)

    Supakit SAYASOONTHORN; Sudsaisin KAEWRUENG; Pannatorn P A THARASA TH APORNK UL

    2012-01-01

    The appearance of rice bran ‘cake' or discharge from a screw press corresponds to the level of oil produced in the extraction process.The relationships between operating settings,oil extraction level and cake appearance were studied.Cake characteristics reliably indicate the expected oil recovery extraction level.These conclusions applyed to both Chainat 1 rice bran and parboiled rice bran.Variables were the speed of the screw press (set at five levels from 85 to 198 r/min) and corresponding clearance distances between the screw and barrel (set between 1.0 and 1.9 cm).Results showed that the maximum levels of extraction were 4.17% for the rice bran and 8.20% for the parboiled rice bran.At the maximum extraction level,the apparatus continuously discharged cake that were hard,crispy,flaky,shiny and polished on one side but dull and coarse on the other.

  6. Paste pumping and deposition field trials and concepts on Syncrude's dewatered mature fine tailings MFT centrifuge cake

    Energy Technology Data Exchange (ETDEWEB)

    Lahaie, R. [Syncrude Canada Ltd., Edmonton, AB (Canada); Ahmed, I.; Labelle, M.; Brown, R. [Golder Paste Technology, Sudbury, ON (Canada)

    2009-07-01

    This presentation discussed a paste pumping and deposition field study conducted on dewatered mature fine tailings (MFT) located at Syncrude's Mildred Lake operation. Bench scale rheological examinations of centrifuge cakes and design field testing are used to determine the pumpability of MFT centrifuge cakes. The study included a transportation assessment for the conveyor and positive displacement pumps and pipelines, as well as geotechnical and environmental analyses of bulk materials. Flocculant optimization and centrifuge operational parameter assessments were conducted. Pressure differential and flow rate data were captured in the field studies in order to determine pipeline friction loss. The study showed that pipe friction factors can be obtained using the Bingham plastic model. A natural deposition angle was determined for the MFT centrifuged cake. The study showed that the cake must be sheared in order to reduce yield stress before pumping. It was concluded that displacement pumps can be used to reduced pipeline friction factors. tabs., figs.

  7. Flash pyrolysis of rapeseed cake: Influence of temperature on the yield and the characteristics of the pyrolysis liquid

    OpenAIRE

    SMETS, Koen; Adriaensens, Peter; REGGERS, Guy; SCHREURS, Sonja; Carleer, Robert; Yperman, Jan

    2011-01-01

    Biomass waste is a promising source of renewable fuels and value-added chemicals. Rapeseed cake, the solid waste after pressing of rapeseed, is a biomass with such a potential. In this study, the possibilities of flash pyrolysis to convert rapeseed cake into a liquid form are investigated. Flash pyrolysis experiments are performed at four constant temperatures (350, 400, 450 and 550 degrees C) using a home-built lab-scale semi-continuous reactor. It is found that higher pyrolysis temperature ...

  8. Effects of Starch-based Anti-caking Agents on the Functional Properties of Shredded Mozzarella Cheese

    OpenAIRE

    Akins, Maureen Lynch

    2002-01-01

    Mozzarella cheese production has been gaining market share due in part to increasing market for pizza and ready to eat food items. Anti-caking agents are utilized in the production of shredded cheese for reducing clumping and increasing the appearance of separate cheese shreds. Six anti-caking agents were applied to low moisture part skim Mozzarella cheese and examined for effects on three major functional properties of Mozzarella cheese; meltability, stretchability, and free oil formation....

  9. Process Optimization of Moon Cake%云腿月饼的工艺优化

    Institute of Scientific and Technical Information of China (English)

    黄慧福; 段加万

    2015-01-01

    在继承传统云腿月饼优点的基础上,以面粉、火腿、白糖等作为主要原料,采用了单因素试验和正交试验分析方法,以皮馅比为6:4、月饼的大小均为30 g为条件下,固定馅料配方,对云腿月饼皮进行工艺优化.结果表明:云腿月饼的最佳焙烤温度为180℃(焙烤时间为17 min),云腿月饼皮料的最佳配方为面粉500 g、水140 mL、猪油210 g、碳酸氢铵4 g.按照此工艺配方可制作出具有浓郁的火腿香味、外观颜色佳、口感酥松,咸甜宜人的具有滇式特色的云腿月饼.%The trial on the basis of inheriting all the advantages of the traditional moon cake flour,ham,sugar as the main raw material,the use of single factor test and orthogonal test analysis methods,to stuffing ratio of 6:4 the size of each moon cake were 30 g conditions,the moon cake process optimization.The results showed that:the best Ham moon cake baking temperature of 180℃(baking time:17minutes),Ham Mooncake leather the best recipe for flour 500 g water 140 mL,lard 210 g shortening 7.5 g ammonium bicarbonate 4 g.A rich ham flavor,appearance,color was good,crisp taste,sweet and salty pleasant Yunnan style moon cake featuring Ham moon cake could be made in accordance with this process recipe.

  10. Application of Microalgal DHA in Cake%微藻DHA在蛋糕中的应用

    Institute of Scientific and Technical Information of China (English)

    彭云; 李汴生; 林应胜; 黄巍峰; 张影霞

    2012-01-01

    Sensory evaluation of the cake added with micro-algae DHA and determination of the DHA, peroxide value and acid value, etc, were made in this paper. The results showed that adding micro-algae DHA did not cause significant changes in the smell and taste of the cake. In the test of the micro-algae DHA additives (0.10 mg/g~1.00 mg/g finished product) inside, the average loss rate of the DHA in cake after baking is 12.28% and DHA loss also changes very little in room temperature placed after 2 d. No significant changes in the peroxide value and acid value of the cake were found in the process of production and placement. The cake's main ingredients showed little influence on the stability of the micro-algae DHA. The micro-algae DHA of the test can be used in the production of cake, and new functional food containing DHA will be developed.%通过在蛋糕配料中加入微藻DHA,评价蛋糕的感官和测定蛋糕中的DHA含量、过氧化值和酸价等,探讨微藻DHA在蛋糕生产中应用的可行性.结果表明,添加微藻DHA不会对蛋糕的气味、口感产生明显的影响;在试验的微藻DHA添加量(0.10mg/g~1.00 mg/g成品)内,蛋糕在烘烤后DHA的损失率平均在12.28%,室温放置2d后DHA的损失率也变化很小;在此生产和放置过程中蛋糕的过氧化值和酸价也没有明显变化;蛋糕的各主要配料成分也不会对微藻DHA的稳定性有明显影响.试验的微藻DHA可用于蛋糕的生产,从而开发新型的富含DHA的功能性食品.

  11. Nitrogen balance and ruminal assessment in male and female sheeps fed rations containing castor cake under different treatments

    Directory of Open Access Journals (Sweden)

    Rafael Nogueira Furtado

    2014-12-01

    Full Text Available Was evaluated the influence of alternative methods of detoxification of castor cake on nitrogen balance and ruminal evaluation in sheep fed isocaloric and isonitrogenous experimental diets. Twenty sheep (ten males and ten females were used in five treatments (castor cake untreated, treated with limestone, treated with urea, treated with phosphate monodicalcium and autoclaved and four repetitions. For nitrogen balance we used a randomized block design, with the blocks according to the sex and the variables pH and ammonia nitrogen (NH3-N in the experimental design was split plot, with plots in the diets subplots and the collection times (0, 2, 5 and 8 hours postprandial.The treatments did not influence N intake, N urinary, urea and N-urea concentration in plasma. The Urinary N was higher in diet containing castor cake treated with phosphate monodicalcium (FOS when compared with those containing castor cake treated by autoclave (ACL. Already the nitrogen balance (BN was higher in diet ACL when compared to FOS diet. The pH and N-NH3 were within the normal range of sheep, being little affected by diet. Diets with methods of detoxification of castor cake promoted moderate changes in nitrogen balance with emphasis on the castor cake autoclaved and treated with limestone. The males sheep showed higher nitrogen balance than females.

  12. Pyrolysis of Jatropha curcas pressed cake for bio-oil production in a fixed-bed system

    International Nuclear Information System (INIS)

    Highlights: • The pyrolysis of Jatropha curcas waste in a fixed-bed rig was studied. • Yield, calorific value, water content and acidity of bio-oil were compared. • Empirical correlations for bio-oil yield and specifications were developed. • Optimisation of bio-oil production based on combined specifications was achieved. - Abstract: This study investigated the effects of pyrolysis parameters on the yield and quality of bio-oil from Jatropha curcas pressed cake. This biomass was pyrolysed in a fixed-bed reactor over a temperature range of 573.15 K to 1073.15 K and a nitrogen linear speed range of 7.8 × 10−5 m/s to 6.7 × 10−2 m/s. The heating rate and biomass grain size were 50 K/min and <2 mm, respectively. The bio-oils were tested for the gross calorific value, water content and acidity. The pyrolysis process was simulated using Thermo-Gravimetric Analysis (TGA) and Differential Scanning Calorimeter (DSC) for mass and energy balances analyses. Empirical correlations between the bio-oil specifications and pyrolysis parameters were developed using linear and nonlinear multiple regression methods for process optimisation. At optimum pyrolysis conditions, above 50% of the waste is converted to bio-oil with less than 30% water content, a gross calorific value of 15.12 MJ/kg and a pH of 6.77

  13. Criticisms of Relevance Theory

    Institute of Scientific and Technical Information of China (English)

    尚静; 孟晔; 焦丽芳

    2006-01-01

    This paper briefly introduces first the notion of Sperber and Wilson's Relevance Theory. Then, the motivation of S & W putting forward their RT is also mentioned. Secondly, the paper gives some details about the methodology of RT, in which ostensive-inferential communication, context and optimal relevance are highlighted. Thirdly, the paper focuses on the criticisms of RT from different areas of research on human language and communication. Finally, the paper draws a conclusion on the great importance of RT in pragmatics.

  14. 燕麦淀粉为基质的脂肪替代品在重油蛋糕中的应用%Application of Oat Starch-based Fat Substitutes in High-Ratio Cake

    Institute of Scientific and Technical Information of China (English)

    邢明; 王展; 舒腾飞; 胡中泽; 刘英

    2012-01-01

    In this study,the effects of oat starch-based fat substitutes(OSFS) as a partial substitute for fat on texture and the physico-chemical characteristics of high-ratio cake were investigated.OSFS could well simulate the role of fat in high-ratio cake.The additions of 25% OSFS with a DE value of 2.39,2.93 and 3.73,respectively were all good substitutes for fat and OSFS with a DE value of 2.39 was the best among them.A fat content below 40% in high-ratio cake was successfully replaced by adding the best fat substitute at a concentration of 25%.When 20% of fat was substituted by OSFS,OSFS brought no detectable changes in texture and physico-chemical properties of high-ratio cake,suggesting that the optimum level of fat substitution in high-ratio cake was 20%.%以燕麦淀粉为基质的脂肪替代品(oat starch-based fat substitutes,OSFS)添加于传统高脂重油蛋糕中,替代重油蛋糕中的部分脂肪,研究OSFS对重油蛋糕品质的影响。结果表明:OSFS在重油蛋糕体系内具备良好的模拟脂肪的功能,水解度(DE值)为2.39、2.93、3.73的质量分数为25%的OSFS都能够很好的替代蛋糕中脂肪,其中2.39为最佳脂肪替代品。DE值为2.39、质量分数为25%的OSFS能够成功替代重油蛋糕中40%以内的脂肪,其中20%脂肪替代量与传统高脂重油蛋糕的各指标最接近,为最佳脂肪替代量。

  15. New natural injection-moldable composite material from sunflower oil cake.

    Science.gov (United States)

    Rouilly, A; Orliac, O; Silvestre, F; Rigal, L

    2006-03-01

    Through a twin-screw extrusion process the native structure of sunflower oil cake was completely transformed (globular protein denaturation/texturization and husk fiber defibration) into a simpler matrix-fiber structure, as could be seen on SEM micrographs. Further chemical reduction of protein disulfide bridges greatly reduced the melt viscosity of the moistened composite that it could be injection-molded. The molded specimens were tested and their tensile and flexural properties and water absorption calculated. Their water resistance appeared to be particularly high, and could be enhanced further after a thermal treatment (N2, 200 degrees C). The proteic matrix seemed to behave like a natural thermoset resin. Sunflower oil cake could be used without any additives to make biodegradable, water resistant and exceptionally cheap materials.

  16. Nickel solvent extraction from cold purification filter cakes of Angouran mine concentrate using LIX984N

    Institute of Scientific and Technical Information of China (English)

    AA Balesini; A Zakeri; H Razavizadeh; A Khani

    2013-01-01

    Cold purification filter cakes generated in the hydrometallurgical processing of Angouran mine zinc concentrate commonly contain significant amounts of Zn, Cd, and Ni ions and thus are valuable resources for metal recovery. In this research, a nickel containing solution that was obtained from sulfuric acid leaching of the filter cake following cadmium and zinc removal was subjected to solvent extraction experiments using 10vol%LIX984N diluted in kerosene. Under optimum experimental conditions (pH 5.3, volume ratio of organic/aqueous (O:A) = 2:1, and contact time = 5 min), more than 97.1% of nickel was extracted. Nickel was stripped from the loaded organic by contacting with a 200 g/L sulfuric acid solution, from which 77.7% of nickel was recovered in a single contact at the optimum conditions (pH 1-1.5, O:A = 5:1, and contact time=15 min).

  17. Bio-oil production from rapid pyrolysis of cottonseed cake: product yields and compositions

    Energy Technology Data Exchange (ETDEWEB)

    Ozbay, N. [Anadolu Univ., Bozuyuk/Bilecik (Turkey); Putun, A.E. [Anadolu Univ., Eskisehir (Turkey). Dept. of Chemical Engineering; Putun, E. [Anadolu Univ., Eskisehir (Turkey). Dept. of Material Science and Engineering

    2005-07-01

    Fixed-bed fast pyrolysis experiments have been conducted on a sample of cottonseed cake to determine the effects of pyrolysis temperature, heating rate and sweep gas flow rate on pyrolysis yields and chemical compositions of the product oil. The liquid products and the subfractions of pentane soluble part were characterized by elemental analysis, FT-IR spectroscopy, {sup 1}H-NMR spectroscopy and pentane subfraction was analysed by gas chromatography. The maximum oil yield of 34.8% was obtained at final temperature of 550{sup o}C with a heating rate of 700{sup o}C min{sup -1} and nitrogen flow rate of 100 cm{sup 3} min{sup -1}. Chromatographic and spectroscopic studies on bio-oil have shown that the oils obtained from cottonseed cake can be used as a renewable fuel and chemical feedstock. (author)

  18. Flash pyrolysis of jatropha oil cake in electrically heated fluidized bed reactor

    Energy Technology Data Exchange (ETDEWEB)

    Raja, S. Antony; Kennedy, Z. Robert; Pillai, B.C.; Lee, C. Lindon Robert [School of Mechanical Sciences, Karunya University, Coimbatore, Tamil Nadu 641114 (India)

    2010-07-15

    Fluidized bed flash pyrolysis experiments have been conducted on a sample of jatropha oil cake to determine particularly the effects of particle size, pyrolysis temperature and nitrogen gas flow rate on the pyrolysis yields. The particle size, nitrogen gas flow rate and temperature of jatropha oil cake were varied from 0.3 to 1.18 mm, 1.25 to 2.4 m{sup 3}/h and 350 to 550 C. The maximum oil yield of 64.25 wt% was obtained at a nitrogen gas flow rate of 1.75 m{sup 3}/h, particle size of 0.7-1.0 mm and pyrolysis temperature of 500 C. The calorific value of pyrolysis oil was found to be 19.66 MJ/kg. The pyrolysis gas can be used as a gaseous fuel. (author)

  19. The production and evaluation of bio-oils from the pyrolysis of sunflower-oil cake

    Energy Technology Data Exchange (ETDEWEB)

    Gercel, Hasan Ferdi [Anadolu Univ., Dept. of Chemical Engineering, Eskisehir (Turkey)

    2002-10-01

    Sunflower (Helianthus annus L.)-oil cake pyrolysis experiments were achieved in a fixed-bed tubular reactor. The effects of nitrogen flow rate and final pyrolysis temperature on the pyrolysis product yields and chemical compositions have been investigated. The maximum bio-oil yield of 48.69 wt% was obtained in nitrogen atmosphere with nitrogen flow rate of 100 cm{sup 3} min{sup -1} and at a pyrolysis temperature of 550 deg C with a heating rate of 5 deg Cs{sup -1}. Chromatographic and spectroscopic studies on the pyrolytic oil showed that the oil obtained from sunflower-oil cake can be used as a renewable fuel and chemical feedstocks. (Author)

  20. Central Nervous System Based Computing Models for Shelf Life Prediction of Soft Mouth Melting Milk Cakes

    Directory of Open Access Journals (Sweden)

    Gyanendra Kumar Goyal

    2012-04-01

    Full Text Available This paper presents the latency and potential of central nervous system based system intelligent computer engineering system for detecting shelf life of soft mouth melting milk cakes stored at 10o C. Soft mouth melting milk cakes are exquisite sweetmeat cuisine made out of heat and acid thickened solidified sweetened milk. In today’s highly competitive market consumers look for good quality food products. Shelf life is a good and accurate indicator to the food quality and safety. To achieve good quality of food products, detection of shelf life is important. Central nervous system based intelligent computing model was developed which detected 19.82 days shelf life, as against 21 days experimental shelf life.

  1. Flash pyrolysis of jatropha oil cake in electrically heated fluidized bed reactor

    International Nuclear Information System (INIS)

    Fluidized bed flash pyrolysis experiments have been conducted on a sample of jatropha oil cake to determine particularly the effects of particle size, pyrolysis temperature and nitrogen gas flow rate on the pyrolysis yields. The particle size, nitrogen gas flow rate and temperature of jatropha oil cake were varied from 0.3 to 1.18 mm, 1.25 to 2.4 m3/h and 350 to 550 oC. The maximum oil yield of 64.25 wt% was obtained at a nitrogen gas flow rate of 1.75 m3/h, particle size of 0.7-1.0 mm and pyrolysis temperature of 500 oC. The calorific value of pyrolysis oil was found to be 19.66 MJ/kg. The pyrolysis gas can be used as a gaseous fuel.

  2. Integrated application of some compatible biocontrol agents along with mustard oil seed cake and furadan on Meloidogyne incognita infecting tomato plants

    OpenAIRE

    Goswami, Bijoy Kumar; Pandey, Rajesh Kumar; Rathour, Kabindra Singh; Bhattacharya, Chaitali; SINGH, LOKENDRA

    2006-01-01

    Experiments were carried out to study the effect of two fungal bioagents along with mustard oil cake and furadan against root knot nematode Meloidogyne incognita infecting tomato under greenhouse condition. Bioagents viz., Paecilomyces lilacinus and Trichoderma viride alone or in combination with mustard cake and furadan promoted plant growth, reduced number of galls/plant, egg masses/root system and eggs/egg mass. The fungal bioagents along with mustard cake and nematicide showed least nemat...

  3. Negative-Pressure Cavitation Extraction of Secoisolariciresinol Diglycoside from Flaxseed Cakes

    OpenAIRE

    Hao Tian; Wan-Yi Li; Dan Xiao; Zhi-Min Li; Jian-Wen Wang

    2015-01-01

    The negative-pressure cavitation extraction (NPCE) technique was applied firstly to extract secoisolariciresinol diglucoside (SDG) from flaxseed cakes. The significant extraction parameters were screened by fractional factorial design (FFD). The optimal parameters were determined using the central composite design (CCD) with the two variables, NaOH amount and the liquid/solid ratio. The conditions of the extraction were optimized by using response surface methodology (RSM). Under the optimal ...

  4. Influence of operating parameters on cake formation in pilot scale pulse-jet bag filter

    OpenAIRE

    Saleem, Mahmood; Krammer, Gernot; Khan, Rafi Ullah; Tahir, M. Suleman

    2012-01-01

    Bag filters are commonly used for fine particles removal in off-gas purification. There dust laden gas pervades through permeable filter media starting at a lower pressure drop limit leaving dust (called filter cake) on the filter media. The filter cakeformation is influenced by many factors including filtration velocity, dust concentration, pressure drop limits, and filter media resistance. Effect of the stated parameters is investigated experimentally in a pilot scale pulse-jet bag filter t...

  5. Sunflower cake in multiple supplements for cattle grazing in the dry season: Nutritional characteristics

    Directory of Open Access Journals (Sweden)

    Allan Cristian Mesacasa

    2015-06-01

    Full Text Available The objective was to evaluate the effect of inclusion levels of sunflower cake as protein source to replace soybean meal in multiple supplements for cattle grazing during dry season on nutritional parameters. Five steers were used, Nellore, non-castrated, with age and average initial weights of 20 months and 354.7 kg, respectively, divided into five paddocks of 0.25 ha each, consisting of Brachiaria brizantha cv. Marandu. The experiment was divided into 5 x 5 Latin square, composed of five experimental periods of 15 days each and five animals. The strategy adopted was the inclusion of sunflower cake in increasing levels of zero, 270, 406, 540 g / kg supplement and mineral supplement composed only by the will provided in the trough (control. Supplements were formulated to be isonitrogenous (25% CP and provided the amount of 1.5 kg / animal / day of natural material. The forage mass and the availability of dry matter digestible pontecialmente were 3,120 and 2,379 kg DM / ha respectively. Effect was observed (P 0.10. There was a significant difference in the concentrations of NH3-N between animals that received only mineral mixture (8.64 mg / dL and cattle supplemented with 0 (12.61 mg / dL and 27% (11.79 mg / dL of adding TG in time 4 hours after supplementation. However, the concentration of NH3-N, between supplemented animalsindependent of the inclusion of TG was not significant (P> 0.10, but was numerically lower for animals supplemented with 40.6 (10.81 mg / dL and 54% (10.50 mg / dL inclusion of sunflower cake. We conclude that the inclusion of sunflower cake in the formulation of the supplements did not interfere with nutritional parameters can replace soybean meal in up to 100% without affect consumption of animals, this level of supplementation

  6. Co-combustion of olive cake with lignite coal in a circulating fluidized bed

    Energy Technology Data Exchange (ETDEWEB)

    Aysel T. Atimtay; Huseyin Topal [Middle East Technical University, Ankara (Turkey). Department of Environmental Engineering

    2004-05-01

    In this study, olive cake (OC) was co-fired with coal in a circulating fluidized bed of 125 mm diameter and 1800 mm height. Olive cake is a waste from olive oil production. A lignite coal that is most widely used in Turkey (Tuncbilek lignite) was used together with OC and the combustion characteristics of olive cake (OC)+coal mixture were investigated. The combustion experiments were carried out with various excess air ratios. The excess air ratio, {lambda} has been changed between 1.1 and 2.16. Temperature distribution along the bed was measured with thermocouples. On-line concentrations of O{sub 2}, SO{sub 2}, CO{sub 2}, CO, NOx and total hydrocarbons were measured in the flue gas. Various runs were conducted with each mixture of OC and lignite, namely 25, 50 and 75 wt% OC mixed with lignite. These mixtures were burned with various excess air ratios. Combustion efficiencies of olive cake and lignite coal mixtures are calculated, and the optimum conditions for operating parameters are discussed. There is a sharp decrease observed in the combustion losses due to hydrocarbons and CO as the excess air ratio increases. The minimum emissions are observed at about {lambda} = 1.5. The combustion efficiency for lignite coal changes between 82 and 98% for various excess air ratios used in the study. The results suggest that OC is good fuel that can be mixed with lignite coal for cleaner energy production in small-scale industries by using CFB. Less than 50 wt% OC concentration in the fuel mixture is suggested in order to be within the EU limits for emissions. 11 refs., 12 figs., 7 tabs.

  7. INCREASING ANAEROBIC DIGESTION PERFORMANCE OF WASTEWATER WITH CO-DIGESTION USING DECANTER CAKE

    OpenAIRE

    Thaniya Kaosol; Narumol Sohgrathok

    2014-01-01

    Low biogas production in the frozen seafood wastewater anaerobic digestion is observed due to the low organic and Total Solids (TS) contents in the wastewater. In this research the decanter cake will be used in the anaerobic co-digestion process to improve the biogas production rate. The effect of co-digestion and Hydraulic Retention Time (HRT) will be investigated using the continuously stirred tank reactors under anaerobic conditions. Moreover, the study determines the biogas production pot...

  8. Cake layers and long filtration times protect ceramic micro-filtration membranes for fouling

    OpenAIRE

    Lu, J

    2013-01-01

    The objective of this research was to decrease membrane fouling of a ceramic microfiltration system and at the same time increase the recovery. A conventional operation in micro- and ultrafiltration is an in-line coagulation and a frequent hydraulic backwash. The idea about these frequent backwashes is to limit the accumulation of fouling on the membrane. But the cake layer of iron or alum flocks can also protect the membrane for pore blocking and a frequent backwash can expose the membrane f...

  9. Anti-Photoaging Effects of Soy Isoflavone Extract (Aglycone and Acetylglucoside Form) from Soybean Cake

    OpenAIRE

    Chi-Feng Hung; Ching-Chieh Su; Wen-Huei Tsui; Tzu-Ju Lin; Chieh-Chen Huang; Bo-Yang Hsu; Nan-Lin Wu

    2010-01-01

    Soy isoflavones, found in soybean and soybean products, have been reported to possess many physiological activities such as antioxidant activity, inhibition of cancer cell proliferation, reduction of cardiovascular risk, prevention of osteoporosis and alleviation of postmenopausal syndrome. In our previous study, soy isoflavone extract ISO-1 (containing 12 soy isoflavones) from soybean cake was demonstrated to prevent skin damage caused by UVB exposure. In this study, soy isoflavone extract f...

  10. ENHANCEMENT OF BIOGAS PRODUCTION POTENTIAL FOR ANAEROBIC CO-DIGESTION OF WASTEWATER USING DECANTER CAKE

    OpenAIRE

    Thaniya Kaosol; Narumol Sohgrathok

    2012-01-01

    The wastewater from agro-industry treated with the biological treatment cannot produce the biogas because of its low COD level and its low organic content. In this research, the co-digestion with decanter cake will improve the biogas yield and biogas production of wastewater. The effect of three parameters (i.e., type of wastewater, mixing and mesophilic temperature) will be evaluated in batch digesters under anaerobic condition. Moreover, the study determines the biogas production potential ...

  11. ENHANCEMENT OF BIOGAS PRODUCTION POTENTIAL FOR ANAEROBIC CO-DIGESTION OF WASTEWATER USING DECANTER CAKE

    OpenAIRE

    Thaniya Kaosol; Narumol Sohgrathok

    2013-01-01

    The wastewater from agro-industry treated with the biological treatment cannot produce the biogas because of its low COD level and its low organic content. In this research, the co-digestion with decanter cake will improve the biogas yield and biogas production of wastewater. The effect of three parameters (i.e., type of wastewater, mixing and mesophilic temperature) will be evaluated in batch digesters under anaerobic condition. Moreover, the study determines the biogas production potential ...

  12. Physical and chemical composition and in situ degradability of macauba palm cake and leaves

    OpenAIRE

    Vanda Patrícia Barros Ferreira; Rosana Aparecida Possenti; Patrícia Brás; Ailton Marques Piza; Joaquim Adelino Azevedo Filho

    2013-01-01

    Macauba palm coconuts are rich in essential nutrients for animal feed formulation and after oil extraction, a large amount of residual biomass is produced, which must be used rationally to environmental preservation. This study aimed to determine the nutritional value of macauba palm (Acrocomia aculeata), cake and leaves, for its physical and chemical composition, dry matter (DM) in vitro digestibility (IVD) and in situ degradability. The test of in situ degradability was done using three rum...

  13. Penentuan Kadar Air Pada Cake Brownies Dan Roti Two In One Nenas Dan Es

    OpenAIRE

    Saragih, Indah Pratiwi

    2011-01-01

    In indonesia, food industry is growing rapidly and product various kinds of snack foods and beverages. With technological advances, the food industry produces snacks such as bread, cake (sponge). By using raw materials of carbohydrate, fats, protein, produced must have the value of good nutrition to support health. To know the nutritional value is one of them by analyzing the water content of the product. Analyzed the water content made in kinds of snack foods such as Brownies and bread Two I...

  14. The change of gossypol composition during the moisture heat processing of cottonseed cake by different methods

    OpenAIRE

    Yulchiev Aslbek Bahtiyorbekovich; Abdurakhimov Saidakbar Abdurakhmanov; Serkayev Qamar Pardayevich

    2015-01-01

    In the article are discussed the results of investigations on the changes of free and bound gossypol content in the processes of traditional moisture-heat treatment of cotton cake and using microwave radiation. On the basis of experimental investigations are concluded that for obtaining high gossypol cottonseed oil efficient to use of microwave energy, which allows to preserve the free gossypol and extract oil from pressing the pulp due to minimal change its natural internal structure.

  15. Production of Cold-Active Bacterial Lipases through Semisolid State Fermentation Using Oil Cakes

    OpenAIRE

    Babu Joseph; Supriya Upadhyaya; Pramod Ramteke

    2011-01-01

    Production of cold active lipase by semisolid state fermentation involves the use of agroindustrial residues. In the present study, semisolid state fermentation was carried out for the production of cold active lipase using Micrococcus roseus, isolated from soil samples of Gangotri glaciers, Western Himalayas. Among various substrate tested, groundnut oil cake (GOC) favored maximal yield of lipases at 15 ± 1°C within 48 h. Supplementation of glucose 1% (w/v) as additional carbon source and am...

  16. Small Review: Strategies for Palm Kernel Cake (PKC) As a New Potential Substrate in Biofuel Production

    OpenAIRE

    Hafiza Shukor; Mohd Sahaid Kalil; Nurina Anuar; Aidil Abdul Hamid; Asmidar Hanan

    2013-01-01

    The economic dependency on fossil fuels and the resulting effects on climate and environment have put tremendous focus on utilizing fermentable sugars from lignocellulose, the largest known renewable carbohydrate source. Palm kernel cake (PKC) is a residue from palm oil extraction presently only used as a low protein feed supplement. It’s contains 50% fermentable hexose sugars present in the form of glucan and mainly galactomannan. This makes PKC an interesting feedstock for processing into b...

  17. Induced migration of fines during waterflooding in communicating layer-cake reservoirs

    OpenAIRE

    Yuan, Hao; Shapiro, Alexander

    2011-01-01

    The effects of fines migration induced by injection of water with a different salinity than the reservoir brine are incorporated into the upscaling model for waterflooding in a layer cake reservoir with good communication between the layers. Mobilization and re-capturing of the reservoir fines may give rise to reduction of the permeability in water swept zones, which subsequently leads to the diversion of water flow from the initially more permeable layers to the less permeable ones. As a res...

  18. New Natural Injection-Moldable Composite Material from Sunflower Oil Cake

    OpenAIRE

    Rouilly, Antoine; Orliac, Olivier; Silvestre, Françoise; Rigal, Luc

    2006-01-01

    Through a twin-screw extrusion process the native structure of sunflower oil cake was completely transformed (globular protein denaturation/texturization and husk fiber defibration) into a simpler matrix-fiber structure, as could be seen on SEM micrographs. Further chemical reduction of protein disulfide bridges greatly reduced the melt viscosity of the moistened composite that it could be injection-molded. The molded specimens were tested and their tensile and flexural propert...

  19. Production and Characterization of Organic Fertilizer from Tubang-Bakod (Jatrophacurcas) Seed Cake and Chicken Manure

    OpenAIRE

    Maylen G. Eroa

    2015-01-01

    The processing of Jatrophacurcas (tubang-bakod) to produce biodiesel entails wastes in the form of seedcake which can be converted into valuable product that can help nurture and improve soil properties. The College of Industrial Technology and the Chemical Engineering Department of Batangas State University (BatstateU) conducted an experimental study which includes the composting of the combination of Jatropha Seed-Cake(JSC) and Chicken Manure(CM) , formulating ratios of JSC and CM andcharac...

  20. Fate of Phosphorus During Co-Combustion of Rapeseed Cake with Wood

    Science.gov (United States)

    Piotrowska, P.; Zevenhoven, M.; Hupa, M.; Davidsson, K.; Åmand, L. E.; Zabetta, E. C.; Barišić, V.

    Recent studies show that deposit formation and agglomeration in fluidized bed boilers may be aggravated by a high phosphorus content besides alkali metals, chlorine and sulphur in a fuel. This paper presents the fate of phosphorus during co-combustion of wood chips and wood pellets with rapeseed cake pellets, a high phosphorus fuel in a 12MW CFB boiler. 12 hour tests with 12% and 18% (energy basis) of rapeseed cake with wood were performed with and without limestone addition. All fuels were characterised by means of standard fuel analyses combined with chemical fractionation. Retrieved ash samples were analysed using wet chemical analysis complemented with SEMlEDXA. Gaseous alkali metal chlorides as well as HCI and SO2 were measured upstream of the convective pass at a flue gas temperature of 800°C where also the deposit samples were collected with a deposit probe. The composition of deposits was studied with SEMlEDXA. Analyses of bed material particle cross-sections showed phosphorus compounds present within a K-silicates matrix between the agglomerated sand particles, indicating direct attack of gaseous potassium compounds on the bed surface followed by adhesion of rich in phosphorus ash particles. Build-up of the deposits took place mainly on the windward side of the probe; where up to 9 wt-% of phosphorus was present. SEMlEDXA shows that rapeseed cake addition caused an increase of K, Na besides P indicating presence of low melting phosphate salts in the deposits. During limestone addition in the deposit samples the increase of CI could be noticed however no significant change in P content was observed. This paper shows that agglomeration and fouling when co-firing rapeseed cake may be linked to its high content of organically bonded phosphorus — phytic acid salts; together with high content of water soluble fraction of alkali metals chlorides and sulphates in the fuel mixture.

  1. Studying possibility of using fruit powders in technology of sponge-cake semi-finished products

    OpenAIRE

    Доценко, Виктор Федорович; Мирошник, Юлия Анатольевна; Шидловская, Елена Брониславовна; Медвидь, Ирина Николаевна

    2014-01-01

    The paper shows the possibility of enriching flour confectionery with powders of viburnum, ashberry and sea buckthorn for producing sponge-cake semi-finished products, as fresh fruit production is a seasonal product and does not provide a regular supply of biologically active substances into the population food ration.The influence of viburnum, ashberry and buckthorn powders on the amount and quality of gluten in dough was studied. In addition, the appropriateness of using SAS (surface-active...

  2. The nematicidal and the fertilizing effect of argan, castro and neem cake on cucurbits (cucumber and melon) grown under greenhouse in Agadir region (South of Morocco).

    OpenAIRE

    AZIM, Khalid

    2005-01-01

    The aim of this work is to evaluate the impact of oil cake amendments (argan, neem, castor cake and ground castor) on control of Meloidogyne spp., soil fertility, and the growth and yield of cucumber grown under greenhouse in south-western Morocco. The results show that oil cakes induce a reduction in gall formation, soil nematodes density, root rot infestation, and an improvement of plant height and yield as compared to the control. Argan cake improved yield by 112% compared to the control. ...

  3. Effect of Dose and Administration Period of Seed Cake of Genetically Modified and Non-Modified Flax on Selected Antioxidative Activities in Rats.

    Science.gov (United States)

    Matusiewicz, Magdalena; Kosieradzka, Iwona; Zuk, Magdalena; Szopa, Jan

    2015-01-01

    Flaxseed cake containing antioxidants is a valuable dietary component. Its nutritional effect may be diminished by the presence of anti-nutrients. The work was aimed at determining the effect of different contents of flaxseed cake in diets and their administration period on the development of rats and selected parameters of their health status. Diets with 15% and 30% addition of genetically modified (GM) flax seed cake with enhanced synthesis of polyphenols, as well as Linola non-GM flax were administered in short-term (33 days) and long-term (90 days) experiments. The 30% addition of flaxseed cake reduced digestibility of dietary nutrients, GM flaxseed cake lowered body weight gains. The relative weight of selected organs, hematological blood markers and serum activities of aspartate and alanine aminotransferases (AST, ALT) were not affected. Flaxseed cake consumption reduced serum concentration of albumins and increased globulins. Administration of 30% flaxseed cake improved plasma total antioxidant status and 30% GM flaxseed cake lowered liver thiobarbituric acid reactive substances. The activities of superoxide dismutase in erythrocytes, glutathione peroxidase in plasma and the liver concentration of 8-oxo-2'-deoxyguanosine were not changed. Most morphometric parameters of the small intestine did not differ between feeding groups. The administration of diets with 30% addition of flaxseed cake for 90 days improved the antioxidant status in rats.

  4. Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design.

    Science.gov (United States)

    Rahmati, Nazanin Fatemeh; Mazaheri Tehrani, Mostafa

    2014-09-01

    Emulsifiers of different structures and functionalities are important ingredients usually used in baking cakes with satisfactory properties. In this study, three emulsifiers including distilled glycerol mono stearate (DGMS), lecithin and sorbitan mono stearate (SMS) were used to bake seven eggless cakes containing soy milk and optimization was performed by using mixture experimental design to produce an eggless cake sample with optimized properties. Physical properties of cake batters (viscosity, specific gravity and stability), cake quality parameters (moisture loss, density, specific volume, volume index, contour, symmetry, color and texture) and sensory attributes of eggless cakes were analyzed to investigate functional potential of the emulsifiers and results were compared with those of control cake containing egg. Almost in all cases emulsifiers, compared to the control cake, changed properties of eggless cakes significantly. Regarding models of different response variables (except for some properties) and their high R(2) (99.51-100), it could be concluded that models obtained by mixture design were significantly fitted for the studied responses.

  5. Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design.

    Science.gov (United States)

    Rahmati, Nazanin Fatemeh; Mazaheri Tehrani, Mostafa

    2014-09-01

    Emulsifiers of different structures and functionalities are important ingredients usually used in baking cakes with satisfactory properties. In this study, three emulsifiers including distilled glycerol mono stearate (DGMS), lecithin and sorbitan mono stearate (SMS) were used to bake seven eggless cakes containing soy milk and optimization was performed by using mixture experimental design to produce an eggless cake sample with optimized properties. Physical properties of cake batters (viscosity, specific gravity and stability), cake quality parameters (moisture loss, density, specific volume, volume index, contour, symmetry, color and texture) and sensory attributes of eggless cakes were analyzed to investigate functional potential of the emulsifiers and results were compared with those of control cake containing egg. Almost in all cases emulsifiers, compared to the control cake, changed properties of eggless cakes significantly. Regarding models of different response variables (except for some properties) and their high R(2) (99.51-100), it could be concluded that models obtained by mixture design were significantly fitted for the studied responses. PMID:25190826

  6. Wedding Cake Growth Mechanism in One-Dimensional and Two-Dimensional Nanostructure Evolution.

    Science.gov (United States)

    Yin, Xin; Shi, Jian; Niu, Xiaobin; Huang, Hanchen; Wang, Xudong

    2015-11-11

    The kinetic processes and atomistic mechanisms in nanostructure growth are of fundamental interest to nanomaterial syntheses with precisely controlled morphology and functionality. By programming deposition conditions at time domain, we observed the wedding cake growth mechanism in the formation of 1D and 2D ZnO nanostructures. Within a narrow growth window, the surfaces of the 1D and 2D structures were covered with a unique concentric terrace feature. This mechanism was further validated by comparing the characteristic growth rates to the screw dislocation-driven model. An interesting 1D to 2D morphology transition was also found during the wedding cake growth, when the adatoms overcome the Ehrlich-Schwoebel (ES) barrier along the edge of the top crystal facet triggered by lowering the supersaturation. The wedding cake model might be a general growth mechanism for flat-tipped nanowires that do not possess any dislocations. This study enriches our understanding on the fundamental kinetics of nanostructured crystal growth and provides a transformative strategy to achieve rational design and control of nanoscale geometry.

  7. Anti-Photoaging Effects of Soy Isoflavone Extract (Aglycone and Acetylglucoside Form) from Soybean Cake

    Science.gov (United States)

    Huang, Chieh-Chen; Hsu, Bo-Yang; Wu, Nan-Lin; Tsui, Wen-Huei; Lin, Tzu-Ju; Su, Ching-Chieh; Hung, Chi-Feng

    2010-01-01

    Soy isoflavones, found in soybean and soybean products, have been reported to possess many physiological activities such as antioxidant activity, inhibition of cancer cell proliferation, reduction of cardiovascular risk, prevention of osteoporosis and alleviation of postmenopausal syndrome. In our previous study, soy isoflavone extract ISO-1 (containing 12 soy isoflavones) from soybean cake was demonstrated to prevent skin damage caused by UVB exposure. In this study, soy isoflavone extract from soybean cake was further purified and evaluated for the protective effects on UVB-induced damage. The results revealed that Fraction 3, which contains the aglycone group (daidzein, genistein and glycitein) and acetylglucoside group (acetyldaidzin, acetylgenistin and acetylglycitin) of soy isoflavones, could inhibit UVB-induced death of human keratinocytes and reduce the level of desquamation, transepidermal water loss (TEWL), erythema and epidermal thickness in mouse skin. Furthermore, topical application of Fraction 3 increased the activity of catalase and suppressed cyclooxygenase-2 (COX-2) and proliferating cell nuclear antigen (PCNA) expression in mice exposed to UVB. In addition, in comparison with ISO-1 and genistein, the Fraction 3 possessed much greater protective effects on both UVB-induced oxidative stress and keratinocyte death than other fractions. Therefore, the soy isoflavone extract Fraction 3 from soybean cake is a desirable anti-photoaging agent for skin care. PMID:21614173

  8. The nematicidal effect of camellia seed cake on root-knot nematode Meloidogyne javanica of banana.

    Directory of Open Access Journals (Sweden)

    Xiujuan Yang

    Full Text Available Suppression of root-knot nematodes is crucially important for maintaining the worldwide development of the banana industry. Growing concerns about human and environmental safety have led to the withdrawal of commonly used nematicides and soil fumigants, thus motivating the development of alternative nematode management strategies. In this study, Meloidogyne javanica was isolated, and the nematicidal effect of Camellia seed cake on this pest was investigated. The results showed that in dish experiments, Camellia seed cake extracts under low concentration (2 g/L showed a strong nematicidal effect. After treatment for 72 h, the eggs of M. javanica were gradually dissolved, and the intestine of the juveniles gradually became indistinct. Nematicidal compounds, including saponins identified by HPLC-ESI-MS and 8 types of volatile compounds identified by GC-MS, exhibited effective nematicidal activities, especially 4-methylphenol. The pot experiments demonstrated that the application of Camellia seed cake suppressed M. javanica, and promoted the banana plant growth. This study explored an effective nematicidal agent for application in soil and revealed its potential mechanism of nematode suppression.

  9. Plugging wellbore fractures : limit equilibrium of a Bingham drilling mud cake in a tensile crack

    Energy Technology Data Exchange (ETDEWEB)

    Garagash, D.I. [Dalhousie Univ., Halifax, NS (Canada). Dept. of Civil and Resource Engineering

    2009-07-01

    The proper selection of drilling muds is important in order to successfully drill hydrocarbon wells in which wellbore mud pressure remains low enough to prevent circulation loss and high enough to support the uncased wellbore against the shear failure. This paper presented a mathematical model to study invasion of mud cake into a drilling-induced planar fracture at the edge of a wellbore perpendicular to the minimum in situ principal stress. The model assumed a planar edge-crack geometry loaded by the wellbore hoop stress, variable mud pressure along the invaded region adjacent to the wellbore, and uniform pore-fluid pressure along the rest of the crack. The invading mud was assumed to freely displaces the pore-fluid in the crack without mixing with it. The case corresponding to a sufficiently permeable formation was considered. This solution provides a means to evaluate whether or not the mud cake could effectively plug the fracture, thereby prevent fracture propagation and associated uncontrollable loss of wellbore drilling mud. The toughness or tensile strength is evaluated based on criterion for initiation of crack propagation, which may lead to uncontrollable loss of mud circulation in a well. The study provided information on the breakdown pressure as a function of the rock ambient stress, ambient pore pressure, pre-existing crack length, and mud cake properties. 12 refs., 6 figs.

  10. Characteristics of carcasses and meat from feedlot lambs fed with sunflower cake

    Directory of Open Access Journals (Sweden)

    Euclides Reuter de Oliveira

    2016-02-01

    Full Text Available The aim of the experiment was to evaluate the characteristics of the carcasses and meat of feedlot lambs that received diets supplemented with sunflower cake; correlations among the variables were also performed. The experimental design was a randomized block design with four treatments (sunflower cake added at 0, 10, 20, and 30% dry matter to the base diet and seven replications per treatment. The diets were formulated with genotypes of Cynodon hay and corn- and soybean meal-based concentrate that were premixed at the ratio of 50:50 (hay:concentrate and were fed to the lambs in two portions daily at 08:00 and 14:00. The feed conversion of the animals was adversely affected (P<0.05 by the increase in the feedlot period in the individual stalls. For each additional day of confinement, the feed conversion increased by 0.0096 kg DM/kg of weight gain. Based on the linear regression model for the average loin pH, one hour after slaughter, the pH was reduced by 0.04 units. The marginal change in pH between the longest and the shortest times after slaughter was 14.11%. The weights of the animals at slaughter were not significantly correlated with the carcass yields. Sunflower cake is a suitable dietary supplement for lambs in intensive production systems and can be a substitute for soybean meal at up to 20%.

  11. Analysis of dynamic and static filtration and determination of MUD cake parameters

    Energy Technology Data Exchange (ETDEWEB)

    Calcada, L.A.; Scheid, C.M.; Araujo, C.A.O. de [Universidade Federal Rural do Rio de Janeiro (UFRRJ), Seropedica, RJ (Brazil). Dept. de Engenharia Quimica], e-mail: calcada@ufrrj.br; Waldmann, A.T.A.; Martins, A.L. [Petroleo Brasileiro S.A. (CENPES/PETROBRAS), Rio de Janeiro, RJ (Brazil). Centro de Pesquisas

    2011-07-15

    Drilling operations around the world employ a concept called overbalance. During this process, it is well known that dynamic and static filtration can occur. Thin filter cakes and low fluid-invasion rates are extremely desirable to promote optimal logging conditions and permeability return. The aim of this work was to compare the different behavior between dynamic and static filtration in drilling wells. To investigate the filtration process of Newtonian suspensions, we built a dynamic and static filtration loop with which we acquired experimental filtration volume data as a function of time. The filtration loop included a tank mixer where a Newtonian aqueous calcium carbonate polydisperse suspension was homogenized. The suspension was pumped through tubes to a dynamic or a static filtration cell. We validated a theoretical model based on Darcy's law and on mass conservation proposed by Ferreira and Massarani (2005). That model predicted mud cake buildup and filtrate flow rate for Newtonian suspensions. Relying on both models and the experimental data, filter cake parameters were calculated. We discuss, based on these parameters, the effects of the filtration configuration in dynamic and static modes. Finally, we generalized Ferreira and Massarani's model (2005) for procedures involving non-Newtonian suspensions. This new model can predict dynamic filtration and fluid invasion for non-Newtonian suspensions as drilling fluids. (author)

  12. 低糖蛋糕配方的优化%Optimization of Low Sugar Cake Recipe

    Institute of Scientific and Technical Information of China (English)

    尤丽新; 徐凌志

    2015-01-01

    本论文对低糖蛋糕的配方进行优化,实验过程中以糖添加量、复合油脂添加量、泡打粉添加量、水添加量为因素,进行正交试验,最终确定了蛋糕的最佳配方为:低筋面粉500 g,鸡蛋7个,蔗糖添加量300 g,复合油脂添加量20 g,泡打粉添加量7.5 g,水添加量225 g,以该方法制得的蛋糕组织细腻,富有弹性。%This paper optimize the low sugar cake recipe, the experimental process in sugar content, compound grease additives, baking powder addition amount, water adding amount of factors, the orthogonal experiment, ifnally determines the optimum recipe for cake: strong lfour, 500 g, seven eggs and sugar content of 300 g, compound grease content 20 g, baking powder addition amount 7.5 g, water adding amount 225 g, the cake with the method, the organization is exquisite, full of elasticity.

  13. Anti-Photoaging Effects of Soy Isoflavone Extract (Aglycone and Acetylglucoside Form from Soybean Cake

    Directory of Open Access Journals (Sweden)

    Chi-Feng Hung

    2010-11-01

    Full Text Available Soy isoflavones, found in soybean and soybean products, have been reported to possess many physiological activities such as antioxidant activity, inhibition of cancer cell proliferation, reduction of cardiovascular risk, prevention of osteoporosis and alleviation of postmenopausal syndrome. In our previous study, soy isoflavone extract ISO-1 (containing 12 soy isoflavones from soybean cake was demonstrated to prevent skin damage caused by UVB exposure. In this study, soy isoflavone extract from soybean cake was further purified and evaluated for the protective effects on UVB-induced damage. The results revealed that Fraction 3, which contains the aglycone group (daidzein, genistein and glycitein and acetylglucoside group (acetyldaidzin, acetylgenistin and acetylglycitin of soy isoflavones, could inhibit UVB-induced death of human keratinocytes and reduce the level of desquamation, transepidermal water loss (TEWL, erythema and epidermal thickness in mouse skin. Furthermore, topical application of Fraction 3 increased the activity of catalase and suppressed cyclooxygenase-2 (COX-2 and proliferating cell nuclear antigen (PCNA expression in mice exposed to UVB. In addition, in comparison with ISO-1 and genistein, the Fraction 3 possessed much greater protective effects on both UVB-induced oxidative stress and keratinocyte death than other fractions. Therefore, the soy isoflavone extract Fraction 3 from soybean cake is a desirable anti-photoaging agent for skin care.

  14. Wedding Cake Growth Mechanism in One-Dimensional and Two-Dimensional Nanostructure Evolution.

    Science.gov (United States)

    Yin, Xin; Shi, Jian; Niu, Xiaobin; Huang, Hanchen; Wang, Xudong

    2015-11-11

    The kinetic processes and atomistic mechanisms in nanostructure growth are of fundamental interest to nanomaterial syntheses with precisely controlled morphology and functionality. By programming deposition conditions at time domain, we observed the wedding cake growth mechanism in the formation of 1D and 2D ZnO nanostructures. Within a narrow growth window, the surfaces of the 1D and 2D structures were covered with a unique concentric terrace feature. This mechanism was further validated by comparing the characteristic growth rates to the screw dislocation-driven model. An interesting 1D to 2D morphology transition was also found during the wedding cake growth, when the adatoms overcome the Ehrlich-Schwoebel (ES) barrier along the edge of the top crystal facet triggered by lowering the supersaturation. The wedding cake model might be a general growth mechanism for flat-tipped nanowires that do not possess any dislocations. This study enriches our understanding on the fundamental kinetics of nanostructured crystal growth and provides a transformative strategy to achieve rational design and control of nanoscale geometry. PMID:26501960

  15. Determination of parameters dissolution of yellow-cake. Production of uranyl nitrate - Gas precipitation of AUC

    International Nuclear Information System (INIS)

    The different stages of the purification cycle of yellow-cakes have been studied thoroughly in order to obtain an ammonium uranyl carbonate (AUC) as an intermediate product of uranium dioxide (UO2). The optimal parameters of yellow-cake dissolution, filtration, extraction by solvent, scrubbing and stripping were determined. An original program of thermodynamic calculation was developed for the determination of the free energies of yellow-cake dissolution reactions. Different numerical methods were used to determine the kinetic constant, the reaction order and correlation equations of uranyl nitrate density as a function of U and H+ concentrations, before and after the extraction cycle. For the first time, Algerian filteraids were used for the filtration of uranyl nitrate solutions with satisfactory results. A laboratory designed installation enabled the precipitation of AUC by injection of ammonia and carbon dioxide gases. Interesting results have been obtained and further investigations should be carried out in order to optimize all the paremeters of the gas precipitation of AUC

  16. Production of Itaconic Acid from Jatropha curcas Seed Cake by Aspergillus terreus

    Directory of Open Access Journals (Sweden)

    Amina M. AHMED EL-IMAM

    2013-02-01

    Full Text Available Submerged substrate fermentation of Jatropha seed cake, a by-product of oil extraction from Jatropha curcas seed was carried out using Aspergillus terreus for the production of itaconic acid. The Jatropha seed cake was initially converted into fermentable sugars by dilute acid hydrolysis using 50% sulphuric acid. The rate of hydrolysis was 1.04 gL-1. The fermentation process was carried out at room temperature, agitation of 400 rpm and three physico-chemical parameters (pH, inoculum size and substrate concentration were varied. Itaconic acid and glucose assays were carried out by spectrophotometry and Dinitrosalicylic acid methods respectively daily. Maximum yield of itaconic acid was 48.70 gL-1 at 5 ml of inoculum size, 50 g substrate concentration and pH 1.5. The residual glucose concentration increased for the first two days of fermentation after which it began to decrease as the itaconic acid concentration increased. The least concentration of itaconic acid observed was 6.00 gL-1, obtained after 24 hours of fermentation with 4 ml inoculum size, 50 g substrate concentration and at pH 1.5. The findings of this work indicate that Jatropha curcas seed cake is a suitable substrate for itaconic acid production.

  17. Application of Gamma Radiation on Bio-oil Produced from Pyrolysis of Soybean Cake

    International Nuclear Information System (INIS)

    Soybean cake residue from soy milk making can be pyrolysed to produce pyrolysis liquid or bio-oil which has potency to be used as liquid fuel. Pyrolysis of soybean cake residue with the application of gamma irradiation was investigated in a batch reactor at 450°C for 1.5 hr under nitrogen flow 250 cc/min. Feed of soybean cake residue was exposed to gamma radiation at the doses of 200 to 1,000 kGy before pyrolysing. It was found that pyrolysis liquid yield increased significantly by 12.9 to 19.3 % at the irradiation doses of 400 kGy and higher. The increment was mainly due to the increasing of aqueous phase in the pyrolysis liquid. The heating value of organic phase in the pyrolysis liquid was 7,890 kcal/kg. The organic phase from the unexposed feed was also irradiated at 20-100 kGy. The viscosity of irradiated organic phase was found to increase with the increasing irradiation dose. Irradiated organic phase was distilled at temperatures 200 and 250°C. It was found that the first distilled fraction (<200°C) corresponding to gasoline fraction increased with the increasing irradiation dose while the second distilled fraction (200-250°C) corresponding to kerosene fraction seems to decrease. The composition of organic phase was also determined by GC-MS.

  18. Capacity of ensilage of Jatropha curcas L. cake to degrade forbol esters

    Directory of Open Access Journals (Sweden)

    André Soares de Oliveira

    2012-06-01

    Full Text Available The objective of this study was to evaluate the capacity of the ensilage of Jatropha curcas L. expeller cake to reduce the phorbol esters and its effect on fermentative losses, by adding soluble carbohydrates or microbial inoculants. The design was completely randomized with four replications in a 3 × 2 factorial arrangement, with three sources of soluble carbohydrates (SC, control, 50 g sucrose/kg or 50 g crude glycerin/kg as fed and two doses of microbial inoculants (MI, 0 or 5 × 10(5 ufc Lactobacillus plantarum + 3.33 × 10(5 ufc Propionibacterium per g as fed. Twenty-four mini-silos (982 cm³ of polyvinyl chloride were created and opened after 60 days of fermentation at room temperature. The pre-hydrated Jatropha curcas L. cake (282 g of water/kg contained 0.424 mg of phorbol esters/g of dry matter. Ensiling reduced the phorbol esters in 47.4%, on average, regardless of the SC or MI. There was no interaction effect between SC and MI on effluent, gases or total dry matter losses. However, both losses were increased when SC were added, and it was higher with glycerin that than sucrose. The addition of MI reduced all fermentation losses. The process of ensiling, although partially to reduce the phorbol esters of pre-hydrated Jatropha curcas L. cake, is not indicated as a biodestoxification procedure.

  19. The Enigmatic Mushtikas and the Associated Triangular Terracotta Cakes: Some Observations

    Directory of Open Access Journals (Sweden)

    J. Manuel

    2010-12-01

    Full Text Available For over four decades, now, mushtikas and its common associate, the triangular terracotta cakes have been believed to be part of ‘fire altars’. This is, in spite of the fact that, either or both of these have been found from hearths, ovens, kilns, as flooring material, on walls, in passages, streets, bathrooms and therefore obviously near commodes. Further, the great variety of central stele and construction material, size and shape, materials found within ‘fire altars’ suggest that, all the above were devoid of religious symbolism and used to achieve domestic or industrial objectives. The cakes being primarily associated with run of the mill economic activities ended up in diverse and defiling contexts. However, like many cultures across time and space Harappans may also have used the medium of fire for offering sacrifices. Therefore the existence of ‘fire altars’ is not denied as such, but these then should not have the ubiquitous cakes, at the least.

  20. Small Review: Strategies for Palm Kernel Cake (PKC As a New Potential Substrate in Biofuel Production

    Directory of Open Access Journals (Sweden)

    Hafiza Shukor

    2013-01-01

    Full Text Available The economic dependency on fossil fuels and the resulting effects on climate and environment have put tremendous focus on utilizing fermentable sugars from lignocellulose, the largest known renewable carbohydrate source. Palm kernel cake (PKC is a residue from palm oil extraction presently only used as a low protein feed supplement. It’s contains 50% fermentable hexose sugars present in the form of glucan and mainly galactomannan. This makes PKC an interesting feedstock for processing into biofuel or in other biorefinery processes. This article reviews biotechnological innovation on Palm Kernel Cake (PKC as new potential of fermentable sugar for biofuel production. Strategies for biofuel production by utilizing palm kernel cake by several pretreatment processes to convert glucan and especially galactomanan into fermentable hexose sugar and further requirements to make fermentative biofuel production a successful industrial process are also discussed. This material recovery especially from lignocellulose agricultural wastes by product of palm oil mill industry into this potential bioproducts has not only benefited in oil palm planted but also to the environment and helps preserve natural resource.

  1. Relationship Between Composition, Structure and Permeability of Drilling Filter Cakes Relations entre la composition, la structure et la perméabilité des cakes de forage

    Directory of Open Access Journals (Sweden)

    Durand C.

    2006-11-01

    Full Text Available During drilling operations there is a need to build mud cakes as impervious as possible on the wall of the borehole to prevent damage by fluid loss. To establish the relationship between the filtration properties of mud filter cakes and their structure, drilling fluids containing montmorillonite clay, flexible (Drispac or rigid (xanthan anionic polymers, electrolytes and barite were investigated. Standard API filtration and polymer adsorption measurements were performed. The cake structure was vizualized by cryoscanning electron microscopy. Our study establishes the mechanism of filtration reduction properties of drilling filter cakes. Filtration measurements and cryomicroscopy show that a well dispersed suspension forms a well connected, homogeneous network that prevents fluid loss. Addition of salts to the drilling fluid promotes the aggregation of the clay particles and introduces heterogeneities so that the fluid loss is increased. Addition of anionic polymers causes a better dispersion of the clay particles in the suspension which lowers the filtration rate. In the presence of both salts and polymers, there is a competition effect between the salt-induced aggregation of the clay particles and the dispersion due to polymers, largely governed by the concentration and valence of the electrolytes and the flexibility of the polymers. During the filtration process more filtration reduction properties are obtained by non adsorbed polymers which clog the pores of the cake network and further reduce the filtration rate. The different behavior of the flexible (Drispac and the rigid polymer (xanthan, can be used to optimize their applications in drilling fluids depending on field conditions (temperature, salt conditions. Afin d'éviter l'endommagement des puits par une perte de fluides, il est nécessaire de former, au cours du forage, un cakeaussi imperméable que possible sur la paroi des puits. L'objectif de l'étude est d'établir des relations

  2. Relevance, Derogation and Permission

    Science.gov (United States)

    Stolpe, Audun

    We show that a recently developed theory of positive permission based on the notion of derogation is hampered by a triviality result that indicates a problem with the underlying full-meet contraction operation. We suggest a solution that presupposes a particular normal form for codes of norms, adapted from the theory of relevance through propositional letter sharing. We then establish a correspondence between contractions on sets of norms in input/output logic (derogations), and AGM-style contractions on sets of formulae, and use it as a bridge to migrate results on propositional relevance from the latter to the former idiom. Changing the concept accordingly we show that positive permission now incorporates a relevance requirement that wards off triviality.

  3. The Limits to Relevance

    Science.gov (United States)

    Averill, M.; Briggle, A.

    2006-12-01

    Science policy and knowledge production lately have taken a pragmatic turn. Funding agencies increasingly are requiring scientists to explain the relevance of their work to society. This stems in part from mounting critiques of the "linear model" of knowledge production in which scientists operating according to their own interests or disciplinary standards are presumed to automatically produce knowledge that is of relevance outside of their narrow communities. Many contend that funded scientific research should be linked more directly to societal goals, which implies a shift in the kind of research that will be funded. While both authors support the concept of useful science, we question the exact meaning of "relevance" and the wisdom of allowing it to control research agendas. We hope to contribute to the conversation by thinking more critically about the meaning and limits of the term "relevance" and the trade-offs implicit in a narrow utilitarian approach. The paper will consider which interests tend to be privileged by an emphasis on relevance and address issues such as whose goals ought to be pursued and why, and who gets to decide. We will consider how relevance, narrowly construed, may actually limit the ultimate utility of scientific research. The paper also will reflect on the worthiness of research goals themselves and their relationship to a broader view of what it means to be human and to live in society. Just as there is more to being human than the pragmatic demands of daily life, there is more at issue with knowledge production than finding the most efficient ways to satisfy consumer preferences or fix near-term policy problems. We will conclude by calling for a balanced approach to funding research that addresses society's most pressing needs but also supports innovative research with less immediately apparent application.

  4. Radiocaesium activity in rape oil and in rape cake after a wet deposition event

    Energy Technology Data Exchange (ETDEWEB)

    Chaiko, Y.; Rappe-George, M.; Bengtsson, S. [Department of Soil and Environment (Sweden)

    2014-07-01

    After a release of radionuclides in agricultural areas there can be concerns on the levels of radionuclides in food products produced. The uptake of radionuclides via the above ground plant parts is a very important transport route into the food chain for humans as caesium is relatively mobile inside plants. In the production of rape oil the use of a processing factor (Pf) is used to estimate the activity concentration of radioactivity in the final oil product based on the activity concentration in rape seeds. The processing factor has been estimated to be 0.004 for caesium in rape oil by IAEA, and is based on a limited numbers of studies (1). In this project we analysed the activity concentration of radiocaesium ({sup 134}Cs) in rape oil and in rape cake from rape seeds contaminated after a wet deposition event with {sup 134}Cs. With the information of activity concentration of {sup 134}Cs in rape oil and in rape cake, we calculated the Pf-value and confirm or suggest new enhanced Pf-value. We analysed the activity concentration of {sup 134}Cs in rape oil and in rape cake from spring oilseed rape seeds (Brassica napus L.) that had been contaminated experimentally by wet deposited {sup 134}Cs in an earlier experiment by Bengtsson et al. (2013). The estimation of activity concentration of {sup 134}Cs in rape oil and in rape cake was achieved by performing extraction of the oil (and other extractable compounds) from the seeds based on the Randall extraction method (Randall, 1974) using petroleum ether as extraction chemical. The extracted oil and the rape cake samples were weighed and the activity concentration was measured with High-Purity Germanium (HPGe) detectors. Pf-values were calculated by dividing the measured activity concentration in rape oil after extraction by the activity concentration in oilseed rape seeds before extraction. Results from the present study will be presented at the international conference on radioecology and environmental radioactivity

  5. Radiocaesium activity in rape oil and in rape cake after a wet deposition event

    International Nuclear Information System (INIS)

    After a release of radionuclides in agricultural areas there can be concerns on the levels of radionuclides in food products produced. The uptake of radionuclides via the above ground plant parts is a very important transport route into the food chain for humans as caesium is relatively mobile inside plants. In the production of rape oil the use of a processing factor (Pf) is used to estimate the activity concentration of radioactivity in the final oil product based on the activity concentration in rape seeds. The processing factor has been estimated to be 0.004 for caesium in rape oil by IAEA, and is based on a limited numbers of studies (1). In this project we analysed the activity concentration of radiocaesium (134Cs) in rape oil and in rape cake from rape seeds contaminated after a wet deposition event with 134Cs. With the information of activity concentration of 134Cs in rape oil and in rape cake, we calculated the Pf-value and confirm or suggest new enhanced Pf-value. We analysed the activity concentration of 134Cs in rape oil and in rape cake from spring oilseed rape seeds (Brassica napus L.) that had been contaminated experimentally by wet deposited 134Cs in an earlier experiment by Bengtsson et al. (2013). The estimation of activity concentration of 134Cs in rape oil and in rape cake was achieved by performing extraction of the oil (and other extractable compounds) from the seeds based on the Randall extraction method (Randall, 1974) using petroleum ether as extraction chemical. The extracted oil and the rape cake samples were weighed and the activity concentration was measured with High-Purity Germanium (HPGe) detectors. Pf-values were calculated by dividing the measured activity concentration in rape oil after extraction by the activity concentration in oilseed rape seeds before extraction. Results from the present study will be presented at the international conference on radioecology and environmental radioactivity in Barcelona. We acknowledge the

  6. 饼粕类堆肥的生产及在烟草生产中的应用综述%Summarization on Production of Cake Fertilizer and Application of Cake Fertilizer in Tobacco Production

    Institute of Scientific and Technical Information of China (English)

    郭维; 罗建新; 李宏图; 燕慧; 肖和友

    2012-01-01

    饼肥是一类优良的有机肥料,含有大量的营养元素和活性物质.饼肥可以为作物提供生长发育必需营养元素,同时其所含小分子有机物质还能改善作物的品质,对饼肥资源及其发酵过程的影响因素和物质变化进行了综述,总结了饼肥应用对提升土壤肥力的作用和对烤烟生长发育的影响,并展望了饼粕资源肥料化利用的前景.%Cake fertilizer is one of quality organic fertilizers, which contains many nutrient elements and active matters. Cake fertilizer can provide essential nutrient elements for the growth of crops, and the small molecular organic matters in it also can improve the quality of crops. The affecting factors and the matter changes in the fermentation process of cake fertilizer were introduced; the effects of applying cake fertilizer on enhancing soil fertility and growth of tobacco were summarized; the prospects for utilization of cake fertilizers were showed.

  7. Is Information Still Relevant?

    Science.gov (United States)

    Ma, Lia

    2013-01-01

    Introduction: The term "information" in information science does not share the characteristics of those of a nomenclature: it does not bear a generally accepted definition and it does not serve as the bases and assumptions for research studies. As the data deluge has arrived, is the concept of information still relevant for information…

  8. Blending Rigor and Relevance

    Science.gov (United States)

    Siri, Diane K.; Zinner, Jane; Lezin, Nicole

    2011-01-01

    A collaborative at several sites across the state of California will offer evidence of how successful linked learning, which connects academics to real-world work, can be. This article presents examples that illustrate the powerful connections and linkages that are generated by combining academic rigor with the relevance of applying learning to…

  9. The Relevance of Literature.

    Science.gov (United States)

    Dunham, L. L.

    1971-01-01

    The "legacy" of the humanities is discussed in terms of relevance, involvement, and other philosophical considerations. Reasons for studying foreign literature in language classes are developed in the article. Comment is also made on attitudes and ideas culled from the writings of Clifton Fadiman, Jean Paul Sartre, and James Baldwin. (RL)

  10. Carcass traits and meat quality of crossbred Boer goats fed peanut cake as a substitute for soybean meal.

    Science.gov (United States)

    Silva, T M; de Medeiros, A N; Oliveira, R L; Gonzaga Neto, S; Queiroga, R de C R do E; Ribeiro, R D X; Leão, A G; Bezerra, L R

    2016-07-01

    This study aimed to determine the impact of replacing soybean meal with peanut cake in the diets of crossbred Boer goats as determined by carcass characteristics and quality and by the fatty acid profile of meat. Forty vaccinated and dewormed crossbred Boer goats were used. Goats had an average age of 5 mo and an average BW of 15.6 ± 2.7 kg. Goats were fed Tifton-85 hay and a concentrate consisting of corn bran, soybean meal, and mineral premix. Peanut cake was substituted for soybean meal at levels of 0.0, 33.33, 66.67, and 100%. Biometric and carcass morphometric measurements of crossbred Boer goats were not affected by replacing soybean meal with peanut cake in the diet. There was no influence of the replacement of soybean meal with peanut cake on weight at slaughter ( = 0.28), HCW ( = 0.26), cold carcass weight ( = 0.23), noncarcass components of weight ( = 0.71), or muscularity index values ( = 0.11). However, regression equations indicated that there would be a reduction of 18 and 11% for loin eye area and muscle:bone ratio, respectively, between the treatment without peanut cake and the treatment with total soybean meal replacement. The weights and yields of the commercial cuts were not affected ( > 0.05) by replacing soybean meal with peanut cake in the diet. Replacing soybean meal with peanut cake did not affect the pH ( = 0.79), color index ( > 0.05), and chemical composition ( > 0.05) of the meat (). However, a quadratic trend for the ash content was observed with peanut cake inclusion in the diet ( = 0.09). Peanut cake inclusion in the diet did not affect the concentrations of the sum of SFA ( = 0.29), the sum of unsaturated fatty acids (UFA; = 0.29), or the sum of PUFA ( = 0.97) or the SFA:UFA ratio ( = 0.23) in goat meat. However, there was a linear decrease ( = 0.01) in the sum of odd-chain fatty acids in the meat with increasing peanut cake in the diet. Soybean meal replacement with peanut cake did not affect the n-6:n-3 ratio ( = 0.13) or the

  11. 番茄营养蛋糕的研制%The Research of Tomato and Healthy Cake

    Institute of Scientific and Technical Information of China (English)

    王和才; 袁欣

    2011-01-01

    以番茄为蛋糕生产的主要辅料,通过单因素试验和正交试验,探讨了番茄营养蛋糕配方及生产工艺,确定了番茄蛋糕最佳配方为:面粉500g、鲜鸡蛋450g、蔗糖275g、番茄泥添加量50g。番茄营养蛋糕不但具有番茄的特殊风味,而且有效利用了番茄的营养成分,提高了蛋糕的营养价值。%The main tomato production for the cake accessories, single factor experiments and orthogonal test of the tomato cake recipe and production process to determine the best tomato cake recipe: flour 500 g, fresh eggs 450 g, sugar 275 g, add tomato mud amount of 50 g. Tomato cake not only has a special flavor of tomato, tomato and effective use of nutrients to improve the nutritional value of the cake.

  12. Fatty acid profiles of milk and Minas frescal cheese from lactating grazed cows supplemented with peanut cake.

    Science.gov (United States)

    Cerutti, Weiler Giacomazza; Viegas, Julio; Barbosa, Analívia Martins; Oliveira, Ronaldo Lopes; Dias, Carina Anunciação; Costa, Emellinne Souza; Nornberg, José Laerte; de Carvalho, Gleidson Giordano Pinto; Bezerra, Leilson Rocha; Silveira, Alisson Minozzo

    2016-02-01

    Milk and Minas frescal cheese were evaluated from crossbred Holstein × Gir cows that were fed diets enriched with 0, 33, 66 and 100% inclusion levels of palm kernel cake in a concentrated supplement in replace of soybean meal. Eight crossbred lactating cows were distributed (four animals × four treatments × four periods) in the experimental design of double 4 × 4 Latin squares. The capric (C : 10, P = 0.0270), undecylic (C : 11, P = 0.0134), and lauric (C : 12, P = 0.0342) saturated fatty acid concentrations and CLA (C18 : 2c9t11, P = 0.0164) of the milk fat decreased linearly with an increasing percentage of peanut cake in the diet. The increased peanut cake content (100%) in the diet was associated with a linear decrease in C : 10 (P = 0.0447), C : 12 (P = 0.0002), mirystic (C : 14, P 0.05) ratios were not influenced by the different peanut cake levels. The inclusion of up to 100% peanut cake as a substitution for soybean meal in the concentrate of grazing lactating cows resulted in changes in the nutritional quality of their milk products, as indicated by the increase in polyunsaturated fatty acids and the decrease of saturated fatty acids (lauric, myristic, and palmitic). PMID:26610695

  13. Effects and Mechanisms of Oil Cakes on the Growth of Cucumber (Cucumis sativus L. ) Under Continuous Cropping System

    Institute of Scientific and Technical Information of China (English)

    RUAN Wei-bin; LIU Mo-han; PAN Jie; Wang Jing; LU Wen-long; MA Cheng-cang; WANG Jing-guo; SHEN Yue; GAO Yu-bao

    2003-01-01

    Fxperiments on the effect of soil amendment with rape (Brassica chinensis L. ) seed cake, cot-ton (Gossypium hirsutum L. ) seed or sesame (Sesamum indieum L. ) seed cake on the growth of cucumberseedlings under a continuous cropping system were conducted in a greenhouse environment. The results indica-ted that two applications of sesame seed cake (0.1 and 0.5 %, w/w) increased the growth of cucumber, but therape oil cake showed a negative effect at a rate of 1.5% (w/w). The sesame seed cake was separated into four fractious(Ⅰ, Ⅱ, Ⅲ and Ⅳ) according to the polarity, and all four fractious had a positive effect on the growth of cucumbers un-der a continuous cropping system. Fraction number Ⅲii was isolated into 25 proportions by silicon column, and only ole-ic acid, palmitic acid and octadecanoic acid were identified in proportion 10 by GC-MS in which 93.3% was oleic acidand palmitic acid. The oleic acid had a significant and positive effect on cucumber growth under salt stress at the level30 mmol and showed slight resistance to several pathogenic fungi.

  14. Case Report of Multimodality Imaging in Omental Cake: Plain Radiograph, Computed Tomography, and Ultrasonography: A Care-Compliant Article.

    Science.gov (United States)

    Juan, Yu-Hsiang; Cheung, Yun-Chung; Ng, Koon-Kwan; Ng, Shu-Hang; Huang, Jen-Seng; Chang, Liang-Che; Lin, Yu-Ching

    2015-11-01

    The imaging finding of omental cake has been demonstrated in other modalities, such as computed tomography, magnetic resonance imaging, and ultrasonography. However, to the best of our knowledge, the image presentation of omental cake on a routine kidney-ureter-bladder film has not been reported before in the literature. We presented a unique case of a 61-year-old woman, with known advanced cecal colon mucinous adenocarcinoma, presented to our institution with abdominal fullness, poor appetite, and decreased stool passage for 20 days. Physical examination was unremarkable, except distended abdomen. Subsequent study revealed massive post-pigtail catheter drainage ascites with a prominent soft-tissue mass-causing centralization and tethering of focally distended small bowel gas, suggestive of omental cake on plain radiograph. The imaging finding in plain radiograph corresponds to the findings in other imaging modalities, including abdominal sonography and computed tomography. The patient underwent subtotal colectomy and ileostomy during later courses of chemotherapy due to adhesion ileus and possible intraabdominal abscess, and pathologic study confirmed the diagnosis of cecal mucinous adenocarcinoma and peritoneal carcinomatosis. Although the image finding of omental cake on plain radiograph has never been described, this image finding is unique and should be recognized, as it may suggest the presence of omental cake when first identified in the emergency department from patients with abdominal distension and warrant further evaluation to evaluate the underlying cause.

  15. Fatty acid profiles of milk and Minas frescal cheese from lactating grazed cows supplemented with peanut cake.

    Science.gov (United States)

    Cerutti, Weiler Giacomazza; Viegas, Julio; Barbosa, Analívia Martins; Oliveira, Ronaldo Lopes; Dias, Carina Anunciação; Costa, Emellinne Souza; Nornberg, José Laerte; de Carvalho, Gleidson Giordano Pinto; Bezerra, Leilson Rocha; Silveira, Alisson Minozzo

    2016-02-01

    Milk and Minas frescal cheese were evaluated from crossbred Holstein × Gir cows that were fed diets enriched with 0, 33, 66 and 100% inclusion levels of palm kernel cake in a concentrated supplement in replace of soybean meal. Eight crossbred lactating cows were distributed (four animals × four treatments × four periods) in the experimental design of double 4 × 4 Latin squares. The capric (C : 10, P = 0.0270), undecylic (C : 11, P = 0.0134), and lauric (C : 12, P = 0.0342) saturated fatty acid concentrations and CLA (C18 : 2c9t11, P = 0.0164) of the milk fat decreased linearly with an increasing percentage of peanut cake in the diet. The increased peanut cake content (100%) in the diet was associated with a linear decrease in C : 10 (P = 0.0447), C : 12 (P = 0.0002), mirystic (C : 14, P 0.05) ratios were not influenced by the different peanut cake levels. The inclusion of up to 100% peanut cake as a substitution for soybean meal in the concentrate of grazing lactating cows resulted in changes in the nutritional quality of their milk products, as indicated by the increase in polyunsaturated fatty acids and the decrease of saturated fatty acids (lauric, myristic, and palmitic).

  16. Inverted Wedding Cake Growth Operated by the Ehrlich-Schwoebel Barrier in Two-Dimensional Nanocrystal Evolution.

    Science.gov (United States)

    Yin, Xin; Geng, Dalong; Wang, Xudong

    2016-02-01

    Wedding cake growth is a layer-by-layer growth model commonly observed in epitaxial growth of metal films, featured by repeated nucleation of new atomic layers on the topmost surface owing to the confinement of the Ehrlich-Schwoebel (ES) barrier. Herein, we report an inverted wedding cake growth phenomenon observed in two-dimensional nanostructure evolution. Through a dynamically controlled vapor-solid deposition process of ZnO, a unique basin-shaped crown was formed on the tip of each nanowire, featured with concentric steps. The atomic steps were nucleated along the edge and propagated toward the center. This is an opposite growth behavior compared to the conventional wedding cake growth, and is thus denoted as inverted wedding cake growth. Through the relation between the crown expansion rate and the temperature, the ES barrier of ZnO was determined to be 0.88 eV. The discovery of inverted wedding cake growth provided insight into the developing nanostructure growth mechanisms.

  17. Structure and distribution of inorganic components in the cake layer of a membrane bioreactor treating municipal wastewater.

    Science.gov (United States)

    Zhou, Lijie; Xia, Siqing; Alvarez-Cohen, Lisa

    2015-11-01

    A laboratory-scale submerged anoxic-oxic membrane bioreactor treating municipal wastewater was operated to investigate the structure and distribution of the inorganic cake layer buildup on the membrane. BCR (European Community Bureau of Reference) sequential extraction, X-ray photoelectron spectroscopy (XPS), and both map and line scan of energy-dispersive X-ray analysis (EDX) were performed for cake layer characterization. BCR results showed that Si, Al, Ca, Mg, Fe, and Ba were the predominant inorganic elements in the cake layer, and they occurred mostly as crystal particles. Crystal SiO2 was the dominant inorganic compound while Ca in the form of CaSO4 (dominant) and CaCO3 were also present, but exerted little effect on the cake layer structure because most of these compounds were deposited as precipitates on the reactor bottom. EDX results indicated that Si and Al accumulated together along the cross-sectional cake layer in the form of Si-Al (SiO2-Al2O3) crystal particles.

  18. Toxic Compound, Anti-Nutritional Factors and Functional Properties of Protein Isolated from Detoxified Jatropha curcas Seed Cake

    Science.gov (United States)

    Saetae, Donlaporn; Suntornsuk, Worapot

    2011-01-01

    Jatropha curcas is a multipurpose tree, which has potential as an alternative source for biodiesel. All of its parts can also be used for human food, animal feed, fertilizer, fuel and traditional medicine. J. curcas seed cake is a low-value by-product obtained from biodiesel production. The seed cake, however, has a high amount of protein, with the presence of a main toxic compound: phorbol esters as well as anti-nutritional factors: trypsin inhibitors, phytic acid, lectin and saponin. The objective of this work was to detoxify J. curcas seed cake and study the toxin, anti-nutritional factors and also functional properties of the protein isolated from the detoxified seed cake. The yield of protein isolate was approximately 70.9%. The protein isolate was obtained without a detectable level of phorbol esters. The solubility of the protein isolate was maximal at pH 12.0 and minimal at pH 4.0. The water and oil binding capacities of the protein isolate were 1.76 g water/g protein and 1.07 mL oil/g protein, respectively. The foam capacity and stability, including emulsion activity and stability of protein isolate, had higher values in a range of basic pHs, while foam and emulsion stabilities decreased with increasing time. The results suggest that the detoxified J. curcas seed cake has potential to be exploited as a novel source of functional protein for food applications. PMID:21339978

  19. Toxic Compound, Anti-Nutritional Factors and Functional Properties of Protein Isolated from Detoxified Jatropha curcas Seed Cake

    Directory of Open Access Journals (Sweden)

    Worapot Suntornsuk

    2010-12-01

    Full Text Available Jatropha curcas is a multipurpose tree, which has potential as an alternative source for biodiesel. All of its parts can also be used for human food, animal feed, fertilizer, fuel and traditional medicine. J. curcas seed cake is a low-value by-product obtained from biodiesel production. The seed cake, however, has a high amount of protein, with the presence of a main toxic compound: phorbol esters as well as anti-nutritional factors: trypsin inhibitors, phytic acid, lectin and saponin. The objective of this work was to detoxify J. curcas seed cake and study the toxin, anti-nutritional factors and also functional properties of the protein isolated from the detoxified seed cake. The yield of protein isolate was approximately 70.9%. The protein isolate was obtained without a detectable level of phorbol esters. The solubility of the protein isolate was maximal at pH 12.0 and minimal at pH 4.0. The water and oil binding capacities of the protein isolate were 1.76 g water/g protein and 1.07 mL oil/g protein, respectively. The foam capacity and stability, including emulsion activity and stability of protein isolate, had higher values in a range of basic pHs, while foam and emulsion stabilities decreased with increasing time. The results suggest that the detoxified J. curcas seed cake has potential to be exploited as a novel source of functional protein for food applications.

  20. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.

    Science.gov (United States)

    Şakıyan, Özge

    2015-05-01

    The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven. PMID:25892790